does anyone know any great authentic mexican recipes?

Question

i would really like to wow my hispanic friends with some great really authentic mexican food- but the only mexican food i have any experience with is the kind that comes from taco bell. please help!

Answer 1

Here are some sites with some great authentic mexican recipes

http://www.gourmetsleuth.com/mexican_recipes.htm

http://www.mexgrocer.com/mexican-recipes.html

http://mexicanfood.about.com/od/authenticfamilyrecipes/Authentic_Family_Recipes_From_Mexico.htm

Answer 2

If you're willing to put some effort into it, a really impressive dish to make is mole (it's pronounced moh-lay), which is a rich, not-too-hot sauce that includes smoky peppers, nuts, spices, and chocolate. It's very popular and is often served with chicken breasts or chicken or beef enchiladas -- but I've also made vegetarian versions with grilled veggies and tofu and it worked well.

You can do it a few different ways:

1. Make the sauce completely by scratch (which is more impressive, but pretty time-consuming and it includes a lot of ingredients). http://www.gourmetsleuth.com/recipe_mole.htm
http://www.ramekins.com/mole/recipesmole.html

2. Make a simpler version of the sauce, which could be just as tasty, but less work. (I haven't actually tried these recipes, but they look good)
http://www.recipezaar.com/19293
http://www.recipezaar.com/68187

3. Buy mole paste in a store and follow the instructions on the package. There are lots of brands out there http://www.mexgrocer.com/catagories-salsas-mole.html -- I've used the Dona Maria brand a few times and it's pretty good, though I'd add a little more chili powder and a little more chocolate, and some slivered almonds on top.

Another easy but impressive dish is fresh guacamole. Mix it up right before serving it with tortilla chips:
3-4 ripe avocados, mashed (make sure they're ripe -- the skin should be dark and they should give slightly when you press on them)
3-4 green onions, chopped fine
1 tomato, chopped fine
1/4 - 1/2 cup fresh cilantro, chopped fine
juice of one small lime
black pepper and/or chili powder to taste

It's so much better than the stuff you get in the store or in less authentic restaurants.

Good luck with your Mexican dinner!

Answer 3

Try Chile Verde
4 lb boneless pork butt roast, cut in large chunks
1 lg can chopped green chiles
1sml can jalapeno peppers

Throw everything in crock pot and cook on high for about 10 hours, leaving the lid of for the last hour so the liquid can evaporate. Makes its own green sauce. Use a slotted spoon to serve if ther is too much liquid. Do not add any water to this recipe, the pork will make its own liquid. Serve with large and small flour tortillas ( for taco's or burritos), cheese, sour cream and salsa.

Answer 4

If you speak some Spanish you can try
http://oncetv-ipn.net/rincon/index.htm
That´s from a public tv channel in Mexico City with some of the best chefs in Mexico. There´s a book, sorry also in Spanish, called Atmósferas y Alquimias del Sabor by Carmen (Titita) Ramirez Degollado. This book won best chef book in Spanish and best chef book in the world at the Chateau de Brissac in 1995. So it´s good and people from Taco Bell havent had a chance to read it, yet.

Answer 5

Fideo (Mexican Spaghetti)
A very unusual but very delicious pasta dish. Goce! (Enjoy!)"

INGREDIENTS
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
1 (12 ounce) package spaghetti noodles, broken in half
5 roma (plum) tomatoes, chopped
1 large onion, chopped
1/2 tablespoon ground cumin
2 1/2 teaspoons chili powder
salt and pepper to taste
1 1/2 cups water
1 cup shredded Cheddar cheese
DIRECTIONS
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Cook chicken breasts in the oil until nicely browned on the outside. Remove from the skillet and set aside.
Add remaining oil to the skillet, and add the broken spaghetti. Cook, stirring constantly until spaghetti is browned. Drain off any excess oil, and add tomatoes and onion. Dice the chicken breasts, and return them to the skillet. Season with cumin, chili powder, salt and pepper. Pour in water, cover, and simmer over medium-low heat until pasta is tender, and water has been absorbed, about 10 minutes. Check towards the end, and add more water if necessary.
Spoon the chicken mixture into bowls to serve, and garnish with shredded cheese

Answer 6

my favorite Mexican food is enchiladas it is a dish which is baked you take tortillas and stuff them with grilled chicken cheese, beans and rice you place them in a baking pan and cover them with sour creme, you'll need to make sauce for the top by boiling tomatoes with jalapeno peppers, in a blender add tomatoes and peppers with some of the juice from the boiling water, then you add a half of a garlic clove. and salt blend until mixed and spread over stuffed tortillas add more cheese if you want and bake at 350 until fully cooked. when you serve, serve individual wraps and top them with lettuce, diced tomatoes, more peppers, and avocado's

Answer 7

Mexican Chicken
* 1 onion chopped
* 1 small can diced green chilies
* 1 cup milk
* 1 can cream mushroom soup
* 1 can cream chicken soup
* 3 cup cooked chicken
* 1 dozen corn tortilla
* 4 cup cheddar cheese grated
- Combine soups, milk and onions.

- Grease large shallow baking dish, add 2T water.

- Layer tortilla, chicken, then soup mix; top with cheese, refrigerate for 24 hours.


To Freeze:
Cover with foil and seal well. Label and Freeze.

To Serve:

Thaw overnight in the refrigerator. Bake at 300 for 1 to 1 1/2 hours until piping hot.


* Serves 6


Mexican Verde Azzor
2 Tablespoon Olive oil
1 Cup White rice
1/4 Cup Onions, chopped
2 Pablano chillies, roasted, peeled, deseeded & chopped
6 Green onions, thinly sliced
1 Garlic clove, minced
1/4 Teaspoon Salt
1/4 Teaspoon Cumin
1 3/4 Cup Vegetable broth
1/3 Cup Cilantro, coarsely chopped
Preheat oven to 375F. Heat oil in a wok over medium heat until hot. Add rice
& cook, stirring, for 2 minutes or until rice turns opaque. Add the onions,
cook and stir for 1 minute. Stir in green onions, garlic, salt & cumin; cook
& stir for 20 seconds. Stir in broth & bring to a boil over high heat. Lower
the heat & simmer, covered, for 15 minutes or until the rice is almost
tender.
Remove skillet from heat & transfer to greased 1 1/2 qt. baking dish. Bake
uncovered for 15 minutes or until the rice is tender. Garnish with cilantro
& serve hot


Mexican Casserole
1 lb. lean ground beef
12 corn tortillas
1 large can chili (no Beans)
1 medium onion chopped
2-3 cups shredded cheddar cheese
1 Tbsp. black pepper
1 tsp garlic powder
1 Tbsp chili powder

Directions:

Brown ground beef, drain fat and add spices.
Spray 9x12 casserole dish with cooking spray,
place layer of corn tortillas on bottom,
layer of ground beef, diced onion, chili,
shredded cheese.
Repeat ending with cheese on top.
Bake at 350 degrees for 45 minutes
or until nice and warm in middle.
This is excellent with a nice salsa ,
some Spanish rice and chips.
Can be used in the microwave as well.


Authentic Mexican Baked Fish
1−1/2 pounds cod
1 cup salsa (hotness to taste)
1 cup shredded sharp Cheddar cheese
1/2 cup coarsely crushed corn chips
1 avocado − peeled, pitted and sliced
1/4 cup sour cream
Preheat oven to 400F. Lightly grease one 8x12 inch baking dish. Rinse fish
fillets under cold water, and pat dry with paper towels. Lay fillets side by
side in the prepared baking dish. Pour the salsa over the top, and sprinkle
evenly with the shredded cheese. Top with the crushed corn chips. Bake,
uncovered, in the preheated oven for 15 minutes, or until fish is opaque and
flakes with a fork. Serve topped with sliced avocado and sour cream.

Enchiladas
Ingredients
Serves 8

q 3 dozen corn tortillas
q 2 pounds of longhorn cheese
q 1 medium onion
q 2 pounds of ground beef
q 3 cups vegetable oil
q 14 oz. frozen red chili (hot or mild)
q 1 can of tomato sauce (if preferred)
q 1 teaspoon salt
q ¼ teaspoon pepper
q ½ teaspoon garlic powder
q ½ teaspoon onion salt
q 1/4 cup flour
q 1/4 vegetable oil


You may substitute cooked, diced chicken
Or pork for the hamburger.

Thaw the red chili and put in 4-quart saucepan. Using the chili container, add 28 oz. of water. Add salt, pepper, garlic, and onion salt. Then add tomato sauce (if preferred).
Cook over medium heat .

Once boiling, turn down heat and add rue, (1/4 cup of vegetable oil and 1/4 cup flour mixed well) by one tablespoon at a time.
Using a gravy whip, mix it in very slowly.
Sauce should be smooth and easy to pour.
Cook for ½ hour. Stir often, add water if necessary.
While your sauce is cooking-

Brown the ground beef and drain all the excess oil. Season to taste, (salt, pepper, garlic salt, and onion salt.)

Grate cheese
Chop onion into fine chunks.

Heat remaining oil in 10 - 12 inch frying pan, but do not let it get to hot.
Fry all of the tortillas being careful not to let them get hard (they will be soft and translucent). Drain on paper towel placed on plate.
Using ladle dip some sauce into a casserole dish that is at least 4-quart size or an 9" X 13" dish, just enough to cover bottom of pan.
Place enough tortillas just to cover bottom.
Spoon more sauce, spread meat, cheese, onion and then more tortillas. Continue to layer the ingredients until used.
Make sure to cover the tortillas completely with the sauce. You do not want hard edges.
Cover with foil and bake in 350 degree oven for 20 - 25 minutes or with plastic wrap in Microwave for 8 - 10 minutes on medium high.
Serve with beans, Spanish rice, and warm flour tortillas or Sopapillas.
For an extra treat, fry an egg over easy and put on top!