Thursday, December 24, 2009

Does anyone have any good authentic mexican recipes?

well I have a boyfriend that is mexican and he is really pickie about his food it has to be mexican, and i dont know any recipes lol. So if anyone has some good ones that would be great.Does anyone have any good authentic mexican recipes?
SHREDDED BEEF (CARNE de RES DESHEBRADA)





This is the traditional Mexican filling for tacos. It is wonderful for making burritos, chimichangas, taquitos, and in carne seca.





1/4 cup vegetable oil


1 (2 1/2 to 3 pound) beef brisket (smaller thinner


end, trimmed of all fat)


1 ancho or New Mexico dried chile,


stemmed and seeded


3 to 4 slices onion


1 bay leaf


1/2 teaspoon Mexican oregano





Preheat oven to 300 degrees F. Heat a Dutch oven over medium-high heat. Add oil and brown the beef on all sides. Pour off as much oil as possible. Just barely cover the meat with water. Bring to a boil. Skim off any scum that rises to the surface. Add remaining ingredients. Cover the pot and place it in the oven until the meat is tender, about 2 to 2 1/2 hours.





Remove the meat, reserving broth for other uses. When the meat is cool enough to handle, shred it. Hold a fork in each hand, and shred the beef with the forks.





CHIPOTLE AND GREEN CHILE WITH PORK


Makes 4-6 servings





4 tablespoons butter


2 pounds pork tenderloin, cut into 1/2-inch pieces


1/4 teaspoon salt


1/2 teaspoon cracked black pepper


2 cups yellow onions, diced


1/4 cup jalapeno chile, minced


1 cup dried New Mexico green chiles, seeded,


remove stem, and minced


1/4 cup minced garlic


1/4 cup roasted Chipotle chiles, peeled and minced


1 cup grated Pepper jack cheese


8 flour tortillas (6-inch)





In a stockpot, melt two tablespoons butter and heat. When the butter is hot, add pork, onions, jalapeno, New Mexico dried chiles, garlic, salt, and pepper. Cover and cook 1 1/2 hours or until pork is tender.





Add the Chipotle chiles and simmer for 45 minutes to 1 hour. Grill the tortillas and brush with butter.





Serve with grated Pepper jack cheese on top. You want to spoon the chili onto your tortilla and roll up and eat.





YUCATAN ROAST PORK (COCHINITA PIBIL)


Yields 8 servings





2 tablespoons annatto seed


18 whole black peppercorns


4 large cloves garlic, quartered


1/2 cup orange juice


2 teaspoons ground cumin


1 teaspoon salt


3/4 teaspoon dried oregano leaves


1 (4 pound) pork shoulder roast


Sweet Pickled Onions


16 (8-inch) flour tortillas, warmed





Cover annatto seed with boiling water. Cover and let stand at least 12 hours; drain.





Place annatto seed, peppercorns, garlic, orange juice, cumin, salt and oregano in blender container. Cover and blend by pulsing, scraping sides occasionally, until annatto seeds are chopped, about 1 minute. Make several deep cuts in pork roast. Place pork in shallow non-reactive dish. Pour marinade over pork; rub into cuts. Cover and refrigerate at least 12 hours.





Prepare Sweet Pickled Onions. Place pork and marinade in Dutch oven. Cover and bake at 325 degrees F, turning pork and spooning marinade over pork occasionally, until very tender, about 3 hours. Remove pork; let stand 30 minutes.





Remove bones and fat from pork; pull pork into shreds. Skim fat from marinade. Return pork to marinade. Heat to boiling; reduce heat. Cover and simmer until pork is hot, about 10 minutes. Spoon about 1/3 cup of the pork mixture onto each warm tortilla; top with Sweet Pickled Onions. Fold in sides of tortillas. Serve with Baked Plantains, if desired. .





Sweet Pickled Onions


2 large onions, sliced


1/4 cup vinegar


1 tablespoon granulated sugar





Cover onions with water in skillet. Heat to boiling; reduce heat. Cover and simmer 5 minutes; drain. Mix onions, vinegar and sugar. Cover and refrigerate at least 6 hours.





CARNE ASADA (BROILED MEAT)





2 pounds whole tenderloin, with all fat removed*


4 to 5 cloves garlic, peeled


1 teaspoon whole black peppercorns


1/2 teaspoon cumin


1/4 cup olive oil


2 tablespoons fresh lime juice


Salt, to taste





Slice tenderloin lengthwise, with the grain, into 1/8-inch thick slices. Place garlic, pepper, cumin, olive oil and lime juice in a molcajete and grind the mixture until the garlic is pured and the spices are pulverized. Toss the oil mixture with the sliced meat and marinate in the refrigerator for at least 3 hours or overnight.





Broil the meat very close to a very hot fire to the desired degree of doneness. Add salt to taste and serve with refried beans and/or rice, rajas, guacamole, salsa and hot tortillas.





* Or use round steak pounded to about a 1/8-inch thickness. Cut the steak into four pieces.





MEXICAN RICE


Servings: 6





1 large onion


2 cups long grain rice


2 ounces lard or chicken fat


2 cups chicken broth


1 cup tomato juice


1 cup diced tomatoes


1 tablespoon chopped parsley


1 teaspoon minced garlic


1 dash ground cumin


1 teaspoon salt


1 dash white pepper





Saute onion and rice in lard until browned, 6 to 10 minutes, stirring


constantly. Turn into baking dish.





In large saucepan, combine broth, tomato juice, tomatoes, parsley,


garlic, cumin and salt and pepper. Bring to boil. Add broth to rice.


Cover and bake at 350 degrees F for 20 to 30 minutes or until rice is


fluffy. Use fork to fluff rice. Serve.





ARROZ A La MEXICANA (MEXICAN RICE)


Serving Size : 4





1 cup uncooked rice


1 tablespoon vegetable oil


1/2 cup chopped onion


1 clove garlic -- minced


1 3/4 cups beef broth


1 teaspoon ground cumin


1 tablespoon tomato paste


1/2 cup frozen green peas -- thawed


1/2 cup cooked carrots -- diced





Cook rice in hot oil in 2- to 3-quart saucepan over medium heat, stirring constantly, about 2 minutes. Stir in onion and garlic; cook, stirring, about 1 minute. Add broth and cumin. Heat to boiling; stir once or twice. Lower heat to simmer; cover with tight-fitting lid. Cook 15 minutes or until rice is tender and liquid is absorbed.





Combine tomato paste and 1 tablespoon water. Stir tomato mixture, peas, and carrots into rice; fluff with fork.





MEXICAN CHICKEN STEW


Serves 4 (1 1/2 cups)





3 cups coarsely chopped cabbage


2 cups thinly sliced carrots


1/4 cup chopped onion


13/4 cups (one 14 1/2-ounce can) stewed tomatoes, coarsely chopped and


drained


1 tablespoon pourable Splenda or Sugar Twin


1 teaspoon chili seasoning


16 ounces skinned and boned uncooked chicken breast, cut into 24 pieces





Spray a slow cooker container with olive oil-flavored cooking spray In


prepared container, combine cabbage, carrots, onion, stewed tomatoes,


Splenda, and chili seasoning. Stir in chicken pieces. Cover and cook on LOW


for 6 to 8 hours. Mix well before serving.





hope these help. good luck and enjoy.Does anyone have any good authentic mexican recipes?
My husband is Mexican and they certianly do love their Mexican food dont they? I have several recipes if you want to email me Ill send them to you. On the net type in dona martha and you will find a few sites where this woman has several great recipes and it shows the step by step pictures and what you need to make everything. Ive gotten a lot of things from there and he loves most of them.She is actually in Mexico and you can also email requesting recipes. Best of luck.
Chicken Chilaquiles








Ingredients





1 tablespoon olive oil


4 garlic cloves, chopped


1 (28 ounce) can whole peeled tomatoes in puree


2 canned chipotle chiles in adobo, finely chopped


1 tablespoon adobo sauce


Coarse salt


1 (1- 3/4) pound cooked rotisserie chicken, skinned and shredded, carcass discarded


1/2 cup lightly packed cilantro leaves, chopped


4 cups tortilla chips


4 sprigs cilantro, for garnish


1/4 cup reduced-fat sour cream


1 3/4 ounces feta cheese, crumbled








Cooking Directions








Combine oil and garlic in a large (3-to-4-quart) saucepan. Cook over medium heat, stirring occasionally, until fragrant and sizzling, 1 to 2 minutes.


Add tomatoes with their puree (breaking tomatoes up), chipotles and adobo, and 1 cup water. Bring to a boil; season with salt. Reduce heat and simmer rapidly until lightly thickened, 6 to 8 minutes.


Add chicken and cook, stirring, until hot, about 1 minute. Remove from heat; stir in chopped cilantro.


Divide chips among four shallow bowls; top with chicken mixture and sauce. Garnish with cilantro sprigs, sour cream, and feta. Serve.









It totally depends on what part of Mexico he is from. Mexico is a very large country with lots of diverse areas. There is desert, ocean, tropical and just about every climate you can imagine. Maybe you can help broaden his food preferences by offering him some of your local American favorites instead.
Ask his mama. What gringos think is authentic is far different then what Hispanics consider authentic.
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