Authentic Mexican Recipes? Regional specialties?

Question

I'm looking for some interesting authentic mexican recipes.

I have access to markets with all kinds of mexican foods and vegetables, so the more unique and authentic the better.

I would love any regional specialties.

Answer 1

Taqueria Style Tacos - Carne Asada

This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos."

                   PREP TIME  25 Min  

COOK TIME  10 Min  

READY IN  1 Hr 35 Min  

INGREDIENTS

3 pounds flank steak

1/3 cup white vinegar

1/2 cup soy sauce

4 cloves garlic, minced

2 limes, juiced

1/2 cup olive oil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon ground white pepper

1 teaspoon garlic powder

1 teaspoon chili powder

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon paprika

  

1 white onion, chopped

1/2 cup chopped fresh cilantro

1 lime, juiced

  

2 large tomatoes, chopped

2 jalapeno peppers, chopped

1 white onion, quartered

4 cloves garlic, peeled

4 dried New Mexico chile pods

1 pinch salt and pepper to taste

  

1 (32 ounce) package corn tortillas

2 cups grated cotija cheese (optional)

2 limes, cut into wedges

READ REVIEWS (256)

Review/Rate This Recipe

Save To Recipe Box

Add to Shopping List

Add a Personal Note

Post a Recipe Photo

Post a Favorite Food List

Create a Menu

DIRECTIONS

Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.

In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.

Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).

Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.

Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.

Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve

                          

                      Salsa Guacamole

INGREDIENTS

6 ripe avocados, halved, pitted and peeled

1/4 cup lemon juice

1 cup salsa

2 green onions, finely chopped

1/4 teaspoon salt or salt-free seasoning blend

1/4 teaspoon garlic powder

Tortilla chips

READ REVIEWS (4)

Review/Rate This Recipe

Save To Recipe Box

Add to Shopping List

Add a Personal Note

Post a Recipe Photo

Post a Favorite Food List

Create a Menu

DIRECTIONS

In a bowl, mash avocados with lemon juice. Stir in salsa, onions, salt and garlic powder. Serve immediately with tortilla chips.

Nutritional Analysis: 2 tablespoons (prepared with salt-free seasoning blend; calculated without tortilla chips) equals 10 calories, 1 g fat (0 saturated fat), 0 cholesterol, 55 mg sodium, 1 g carbohydrate, 0 fiber, trace protein. Diabetic Exchanges: 1 Free Food.

                            Tamale Casserole

INGREDIENTS

1 pound lean ground beef

1 jalapeno pepper, seeded and diced*

2 cups frozen corn, thawed

1 (28 ounce) can diced tomatoes, undrained

1 1/2 cups fat-free milk

1 cup cornmeal

1 (4 ounce) can chopped green chilies, drained

1 (2.25 ounce) can sliced ripe olives, drained

2 egg whites, lightly beaten

1 (1.25 ounce) package reduced sodium taco seasoning

1 cup shredded reduced-fat Cheddar cheese

1 cup salsa

READ REVIEWS (6)

Review/Rate This Recipe

Save To Recipe Box

Add to Shopping List

Add a Personal Note

Post a Recipe Photo

Post a Favorite Food List

Create a Menu

DIRECTIONS

In a large nonstick skillet, cook beef and jalapeno over medium heat until meat is no longer pink; drain. Stir in the corn, tomatoes, milk, cornmeal, chilies, olives, egg whites and taco seasoning until blended. Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

Bake, uncovered, at 350 degrees F for 40 minutes. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Serve with salsa.

When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Nutritional Analysis: One serving (1 piece with 2 tablespoons salsa) equals 308 calories, 8 g fat (4 g saturated fat), 29 mg cholesterol, 839 mg sodium, 39 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.

                              Chicken Enchiladas II

INGREDIENTS

1 tablespoon butter

1/2 cup chopped green onions

1/2 teaspoon garlic powder

1 (4 ounce) can diced green chiles

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup sour cream

1 1/2 cups cubed cooked chicken breast meat

1 cup shredded Cheddar cheese, divided

6 (12 inch) flour tortillas

1/4 cup milk

READ REVIEWS (1,474)

Review/Rate This Recipe

Save To Recipe Box

Add to Shopping List

Add a Personal Note

Post a Recipe Photo

Post a Favorite Food List

Create a Menu

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.

In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.

In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly. PREP TIME  15 Min  

COOK TIME  30 Min  

READY IN  45 Min  

                            

Authentic Mexican Breakfast Tacos PREP TIME  5 Min  

COOK TIME  10 Min  

READY IN  15 Min  

SERVINGS & SCALING

Original recipe yield: 4 servings

INGREDIENTS

6 ounces chorizo sausage

8 (6 inch) corn tortillas

6 eggs

1/4 cup milk

1/2 teaspoon pepper

1/2 teaspoon salt

1 cup shredded Monterey Jack cheese

1 dash hot pepper sauce (e.g. Tabasco™), or to taste

1/2 cup salsa

READ REVIEWS (42)

Review/Rate This Recipe

Save To Recipe Box

Add to Shopping List

Add a Personal Note

Post a Recipe Photo

Post a Favorite Food List

Create a Menu

DIRECTIONS

Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.

Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.

Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.

Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

                        

                        Spanish Flan PREP TIME  20 Min  

COOK TIME  1 Hr  

READY IN  1 Hr 20 Min  

SERVINGS & SCALING

Original recipe yield: 1 - 9 inch round

INGREDIENTS

1 cup white sugar

3 eggs

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 tablespoon vanilla extract

READ REVIEWS (141)

Review/Rate This Recipe

Save To Recipe Box

Add to Shopping List

Add a Personal Note

Post a Recipe Photo

Post a Favorite Food List

Create a Menu

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

Bake in preheated oven 60 minutes. Let cool completely.

To serve, carefully invert on serving plate with edges when completely cool

                          Albondigas Soup I

"A rich, filling version of Mexican meatball soup. I make the meatballs ahead and freeze them to use as needed. Mild or hot salsa may be used; green chili salsa works particularly well!"

PREP TIME  20 Min  

COOK TIME  2 Hrs  

READY IN  2 Hrs 20 Min  

SERVINGS & SCALING

Original recipe yield: 8 -10 servings

INGREDIENTS

1 pound lean ground beef

1/4 pound pork sausage

1 onion, chopped

1 egg, beaten

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon garlic powder

1/4 cup milk

1/4 cup chopped fresh basil

1/2 cup cornmeal

6 (14 ounce) cans beef broth

1 (8 ounce) jar salsa

1 onion, cho

Answer 2

This is my favorite - fairly simple and very tasty

Tinga

Ingredients

1 lb boneless, skinless chicken breast - cooked and shredded

1 lb pork loin, cooked and shredded

2 large white onions, finely chopped

6 large tomatoes, 5 cut into 1/4-inch dice

1 large carrot, cut into 1/4-inch dice

1 large potato, cut into 1/4-inch dice

3-5 canned chipotle peppers in adobo sauce (to taste)

1 (8 oz) can corn (optional)

1 tbsp minced garlic

1 tsp salt (more to taste)

2 tbsp olive oil

16 oz sour cream

20 tostada shells

Directions

In a small saucepan, boil diced carrot and potato until tender (about 10 minutes).  Quarter one tomato and put in blender; add chipotle peppers, garlic and salt - process until smooth.

In large skillet, sauté chopped onion in olive oil until translucent.  Add cooked chicken and pork to onion.  Add cooked carrot and potato dices.  Add 5 diced tomatoes and corn (if using).  Add chipotle puree.  Stir to blend well and continue heating until warmed through.

To serve - spread 1 tbsp sour cream evenly on top of tostada shell.  Add 2 tbsp tinga mixture evenly over sour cream.  Salt to taste.



Enjoy the best meal you've ever tasted.