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Traditional
Mexican
Food
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To understand the impact of Mexican Culture on the U.S., all you have to do is look at the popularity of Mexican food. Although sometimes restaurants do not use the proper ingredients, we have included authentic recipes with the pictures of the most popular mexican dishes.
Rub salt and pepper into meat. Heat a large frying pan or stove top casserole and add a bit of oil. Brown the meat well on both sides, and then add about 1 cup of water. Cover and simmer until very tender, about 2 hours. If pan dries out during cooking, add more water. Allow the meat to cool, covered, in the pan juices. Remove the meat from pan; debone and shred the meat. Set aside in a bowl, along with the pan juices. Reheat the pan and add the remaining oil. Saute the onion and garlic, just until clear. Add the green pepper and saute for a few minutes more. Add the remaining ingredients, including the shredded meat and juices. Cover and simmer on low heat for 15 to 20 minutes more. Place filling in the center of a warm wheat tortilla. Garnish with:
Heat flour tortilla on grill about 10 seconds, turn and heat another 10 seconds until hot. Add about 3/4 cup refied beans, roll. Place on serving plate. Top with Chili Verde and generous amounts of cheeses, using as desired. Heat in microwave about 3 minutes, until cheese is melted. Mix flour, baking soda, salt and shortening with hands until thoroughly combined. Add enough warm water to make a manageable dough (easy to roll). Pinch off pieces of dough about the size of a biscuit. Roll into a circle about 1/8-inch thick. Put on heated 300-degree grill for about 6 seconds, turn and cook another 8 seconds. Repeat with remaining dough. Makes 24 flour tortillas. Tortillas may be frozen. Stack between sheets of waxed paper. Roast Anaheim peppers in 350-degree oven about 15 minutes, turn and roast an additional 15 minutes. Remove from oven, cool. (The peppers may be frozen at this point.) To peel roasted Anaheims, steam a few minutes, cool as needed, then peel and dice. Add 2 cups water, set aside. In a large skillet, cook pork (or beef) in melted shortening until browned and completely cooked. Add flour, garlic salt and pepper, blending well. Add Anaheim pepper mixture, bring to a boil. Reduce temperature and simmer 10 minutes.
Wrap tortillas tightly in foil. Heat in 350 deg oven for 20 minutes. In Saucepan melt butter or margarine, blend in flour and salt. Add chicken broth. Cook and stir till mixture thickens. Add parsley, lemon juice, onion, paprika, nutmeg, and pepper. Stir in chicken. Cool slightly. Place about 1 tablespoon chicken mixture on each tortilla. Roll up very tightly, securing with wooden picks. Fry in deep hot fat (350 deg) for 1-2 minutes. Garnish with Guacamole. Note: In a pinch, Pita bread cut in half, serves well. Roll it up, brush with butter and toast in oven till edges brown.
In a Dutch oven or large saucepan brown meat in hot oil. Stir in water, salt, and pepper. Cover and simmer for 1 hour. Meanwhile, if using the dried peppers, cut them open and discard stems and seeds. Cut the peppers into small pieces with knife. Place cut peppers into a small bowl and pour boiling water over the pepper pieces. Let stand 45 to 60 minutes or till pliable. Drain well. In a blender container or food processor bowl place undrained tomatoes, onion, garlic, cumin, and drained peppers or chili power. Cover and blend or process till nearly smooth. Add tomato mixture to Dutch oven or saucepan along with potatoes and corn. Cover and simmer for 30 minutes. Stir in zucchini or simmer squash. Cook for 5 to 10 minutes more or till meat is tender and vegetables are done. Makes 4 main servings.
Beat eggs until foamy; add baking powder, flour, and salt. Set batter aside. Slit each chile open lengthwise below stem and insert cheese. Dip stuffed chiles in batter and fry in oil until golder brown. Dry on paper towel. Optional: For heavier batter, add 1/4 cup yellow cornmeal.
How to Cook Enchiladas To cook enchiladas, soft fry the tortillas and drain. Roll cheese in each tortilla and fasten with a toothpick. Mix the remaining ingredients together to make a sauce. Spread a layer of the enchilada sauce in the bottom of a 9 x 13 baking pan. Add rolled tortillas and cover with the remaining sauce. Be sure to cover all tortillas with sauce. Sprinkle top with more cheese and bake. Enchiladas at 350 degrees for 20 to 30 minutes or till cheese is bubbly.
Devein chiles and remove seeds. Peel onion and cut in quarters. Cut plaintain banana in 1/4 in. pieces and set aside with chiles, etc. Heat 1/4 inch of oil in a widepan (a wok is great) and fry all ingredients, in batches, starting with the chiles and ending with the nuts, tomatoes and chocolate. As you fry all the ingredients, set them aside in a large bowl, mixing them together as you go. Once all ingredients have been sauteed, puree them in a blender, thinning them with chicken or turkey broth (or consomme cubes or powder dissolved in hot water). Consistency should be fairly thick, but just thin enough to blend to a smooth sauce. Cook over low flame (or in crock pot) for approximately two hours, or until Mole turns a dark reddish brown color. The perfect test for Mole is when you stir it, you will see the bottom of the pot! Serve over chicken, turkey, pork or sirloin tips, always accompanied by Mexican rice and corn tortillas or Mexican rolls. [TOP] |
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