Authentic Mexican food?

Question

All I want is a recipe for tacos and one for enchiladas. Everywhere I look on the internet, the recipes are either Taco Bell style or some other bastardization of the meal. I want to make real Mexican food. Real being the keyword here. Anyone have a recipe I could use?

Answer 1

you are too angry to cook.. grrrrrrrr!

Answer 2

My wife makes great enchiladas that are similar to this recipe:

http://www.recipezaar.com/37639

Lots of work on that one, but you can ease up on the sauce part to make it simpler.

Lard and spices are pretty common in the authentic stuff.  So if the recipes you find seem healthy, I'd consider them Americanized.

Answer 3

I would suggest going to www.foodnetwork.com and search Mexican recipes.

Answer 4

TACO:

maize tortilla

shredded chicken,beef or barbacoa,

rolled into an elongated cylinder and deep-fried until crisp.

topped with guacamole,salsa,onions and cilantro.

On the grill a very popular sandwiched taco is served called mulita or little mule to which oaxaca style cheese is added between two tortillas.

ENCHILADA

corn (maize) tortilla

dipped briefly in hot lard or oil to soften then dipped in the chosen enchilada sauce.

The tortillas are filled and rolled up, placed in a casserole dish, then layered with sauce and possibly other additions such as cheese and chopped onions or olives.

sometimes chili peppers, and fresh cilantro

Answer 5

here you are - by PT

Shredded beef TACO

1 beef brisket(get one 10-15 pounds)

1(100count)package corn tortillas

10-15 fresh jalapeno peppers, whole

1 dozen limes(cut in half and juice, set aside)

3 bunches cilantro(Spanish parsley, large leaf)

3 large white onions, chopped finely

1 cup margarine, melted over low heat with

1 tablespoon lime juice

Directions

1This is an easy recipe, although time consuming.

2Prepare the brisket, cook it thoroughly, whether you cook on the grill or in the oven.

3The oven method is easy, I use a cooking bag, spice it with salt, pepper, chopped onion, smoke flavored sauce, or any steak sauce. Once the beef is done, using the leanest part of the brisket, chop the meat finely, set aside in an oven proof pan, cover with tin foil and return to a warm oven.

4Heat up the margarine as indicated above, heat up a frying pan, I use a cast iron one, using tongs, dip a corn tortilla into the butter and drop into the frying pan, heat on one side turn an heat the other, takes about 60 seconds total.

5Tortilla should not be soggy.

6Heat a pile of them and wrap in tin foil and place in the oven to keep warm.

7Wash jalapenos, dry and toss in the pan after you have heated the tortillas, doing so before hand will make the tortillas taste hot, you may add a little lime butter to make them cook faster.

8Grill the jalapenos in the pan until they are soft, usually five to seven minutes, they will wilt, put aside in a bowl, ceramic or glass, plastic will pick up the flavor.

9Mix together the chopped onion and cilantro, toss with the fresh lime juice. To assemble the tacos: Get one tortilla, place about 2 tablespoons of chopped meat in the tortilla, add one tablespoon of onion mixture and if you dare one jalapeno whole! With the left over meat from the brisket, you can freeze it and make barbecue sandwiches out of them.

mexican chilaquillas

1 package of thick corn tortilla chips

1 1/2 cups your favorite salsa

1/4 cup green peppers , finely chopped

1/4 cup red peppers , finely chopped

1 cup cooked, shredded or chopped chicken or beef

1 (4 ounce)can sliced ripe olives

1 cup monterey jack cheese

2 cups cheddar cheese , shredded

1 cup sour cream

Directions

1Heat oven to 325 degrees F.

2Lightly grease a 10"casserole dish.

3Layer half the chips and 1/2 the salsa, half the olives.

4Top with all the peppers& meat plus 1/2 the cheeses.

5Repeat using the rest of the chips, salsa, olives and cheeses.

6Top with sourcream.

7Bake for 30 minutes.

8Let stand for 10 minutes before serving.