Simple authentic Mexican recipes?

Question

I love Mexican food and would love to find some authentic Mexican recipes that aren't too difficult. Any suggestions??

Answer 1

I'd like to invite you to visit my website at http://real-authentic-mexican-food.com where you can find what you are looking for.

You'll find links to the most authentic recipes you can find in the web, plus if you sign up to our distribution list I'll send you my Lenten Recip-E-Book for free!. An you can also buy my new Mexican Party Cookbok.

Come visit us!!!!!

Again, it's http://www.real-authentic-mexican-food.c... for all your Mexican Food needs!

Answer 2

someone said tinga that is the best and it real simple you should try it

Answer 3

Okay, but this is the best recipe you'll ever try.  You will be making this again and again.....

Tinga

Ingredients

1 lb boneless, skinless chicken breast - cooked and shredded

1 lb pork loin, cooked and shredded

2 large white onions, finely chopped

5 large tomatoes, 4 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, saute chopped onion in olive oil until translucent.  Add cooked chicken and pork dices to onion.  Add cooked carrot and potato dices.  Add 4 diced tomatoes and corn (if using).  Add chipotle puree.  Stior to blend well and continue heating until warmed through.



To serve - spread 1 tbsp sour cream on top of tostada shell.  Add 2 tbsp tinga mixtrure evenly over sour cream.  Salt to taste.  Enjoy the best meal you've ever tasted.

Answer 4

Enchiladas

you will need: grated mexican mix cheese, diced chicken, salsa, tortillas, griddle

1. lay out tortillas

2. lay some cheese and chicken on it

3. fold in any way you like

4. heat in microwave or on griddle until cheese is melted

5. sprinkle cheese on top

6. spoon some salsa

7. voila!

Answer 5

here you are:

TAMALE meat

5 lbs pork shoulder

5 lbs chuck roast

3 cloves garlic

2 medium onions

garlic powder

salt & pepper

1/2 cup chili powder

1/4 teaspoon garlic powder

1/2 cup flour

1 1/2 cups lard

salt

Directions

1Put the first group of ingredients in a large kettle with water.

2Simmer on medium heat for 4-5 hours.

3Remove most of the broth.

4Put some in masa to make it doughy.

5De-bone and shred the meat.

6Put broth in the blender and blend all but the lard for about three minutes.

7Melt the lard in a pan, add blended chile and cook on medium heat for 30 minutes.

8After cooked, combine it with the meat.

9Insert in the spread masa as directed.

2. pozole

2 tablespoons olive oil

2 lbs boneless pork shoulder, cut into 1 inch pieces

2 medium zucchini, cut into 3/4 inch slices

1 medium onion, chopped

1 fresh jalapeno pepper, seeded and minced

2 garlic cloves, minced

3 cups water

2 2/3 cups condensed chicken broth

1 1/2 teaspoons dried marjoram

1 1/2 teaspoons dried oregano

1/2 teaspoon salt (optional)

1/4 teaspoon black pepper

1(16ounce)can hominy, drained and rinsed

grated monterey jack cheese

chopped pickled jalapeno peppers

sliced black olives

Directions

1In a big non-stick skillet, heat the oil.

2Cook the pork, turning occasionally, until lightly browned on all sides (do in batches if necessary).

3Transfer pork with a slotted spoon to a 4 quart slow-cooker.

4Add zucchini, onion, and jalapeño to the skillet (add more oil in necessary).

5Sauté about 5 minutes or until the onion is softened.

6Add in the garlic, cook and stir for 1 minute.

7Transfer vegetables to slow cooker; add in water, chicken broth, marjoram, oregano, salt, and pepper to slow cooker; stir to combine.

8Cover and cook on LOW for 5-6 hours.

9Add in hominy and cook 10 minutes or until well heated.

10Ladle into individual bowls; garnish with cheese, peppers, and olives.

3. 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.

4. CARNITAS

4 lbs country-style boneless pork ribs

2 cups water

1 teaspoon fresh grated orange zest

1 1/2 cups fresh orange juice(or not-from-concentrate)

6 garlic cloves, peeled and smashed

2 teaspoons kosher salt

2 tablespoons brandy or sherry wine

Directions

1Preheat the oven to 325 degrees. Combine pork, 2 cups of water, zest, orange juice, garlic, and salt in a heavy dutch oven with a lid. Place in the oven and cook for at least six hours, but not more than eight.

2Remove the pot from the oven. Scoop out the pork with a slotted spoon and put into a shallow baking dish. Shred the meat with two forks. At this point it should be so tender you hardly have to make any effort to separate it into delicious morsels. Discard any big chunks of fat.

3Sprinkle the meat with the brandy or sherry and ladle a few scoops of cooking liquid back over the pork. (The reserved cooking liquid makes a wonderful base for bean soup.) Place under the broiler for a few minutes until sizzling.

4Serve with Cuban black beans and rice, or use as a taco filling.

5. Chile Rellenos

1 package egg roll wraps

3 cans whole green chilies

8 ounces cheese(Cheddar,jack or pepper jack cut in one ounce sticks)

1/2 box cornstarch

oil(for deep frying)

Directions

1Drain green chiles.

2Sprinkle cornstarch on sheet pan.

3Open up chile and place on egg roll wrapper with corner facing you.

4Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.

5Toss in cornstarch, dusting liberally.

6(Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.) Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out.

7Drain on paper towels and keep warm in 250 oven.

8Serve as a side dish or appetizer with your favorite Mexican meal.

9Add your favorite condi- ments/sauces.

salsa

2 large tomatoes, seeded (don't have to) and diced

1/2 small sweet onion, finely chopped(like Texas sweet or red)

1-3 jalapeno, finely chopped

2 tablespoons cilantro, chopped

1 clove garlic, finely chopped

2 tablespoons lime juice, fresh squeezed

1 teaspoon olive oil

3/4 teaspoon salt

1/2 teaspoon cumin

1/4 teaspoon black pepper

Directions

1Combine all the ingredients and chill for 2 hours before serving with chips.

2The Cilantro is very important to this dish.

chicken steak fajita - 90 votes

3/4 lb top sirloin steaks

2 tablespoons olive oil

1 tablespoon lime juice

1 garlic clove , finely minced

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon hot pepper flakes

1/2 teaspoon black pepper

1/2 teaspoon salt

8 flour tortillas (8 inch/20 cm)

1-2 onion , we usually use approx. 1-2 depending on size (however much you like,enough to make a good mix with the peppers)

2 small sweet peppers , of your choice (green, red, or yellow)

Toppings

salsa

sour cream

shredded cheese

chopped tomatoes

Directions

1Slice steak into thin strips.

2In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.

3Add beef strips and stir to coat, set aside.

4Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.

5Cut onions in half lengthwise and slice into strips, cut your peppers into strips.

6In large non stick skillet over medium high heat, heat remaining tablespoons of olive oil.

7Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.

8Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.

9Return onions and peppers to skillet; stir for about one minute.

10To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping.

chicken fajita - 25 votes

1/4 cup lime juice

1 teaspoon minced garlic

1 teaspoon chili powder

1/2 teaspoon cumin

2 whole chicken b*****s , cut in strips

1 medium onion , sliced

2 small bell peppers , cut in strips

1/2 cup salsa

12 8-inch flour tortillas

2 cups shredded cheddar cheese

Directions

1In small bowl, mix mix first 4 ingredients.

2Add chicken and marinate for 15 minutes.

3In skillet, cook onion and chicken with marinade for 3 minutes.

4Add peppers, saute for 3 minutes.

5Stir in salsa.

6Divide among tortillas.

7Top with cheese.

8Roll up and serve.

tex-mex fajita

1 cup beer

1/2 cup soy sauce

1/4 cup Worcestershire sauce

1/4 cup lemon juice

2 tablespoons olive oil

1 teaspoon hot sauce

3 cloves garlic , minced

1 sweet onion , cut into 1/2 inch-thick slices

1 green bell pepper , halved

6 skinless boneless chicken breast halves

flour tortillas

Toppings

salsa

sour cream

shredded cheese

chopped avocados

Directions

1Whisk together first 7 ingredients until well blended.

2Place onion and bell pepper in 1 zip-top bag; add 1/2 cup beer mixture.

3Seal, turning to coat.

4Chill 1 hour.

5Place chicken in remaining zip-top bag; add remaining beer mixture.

6Seal, turning to coat.

7Chill 1 hour, turning once.

8Drain chicken, discarding marinade.

9Grill chicken and onion, covered with grill lid, over high heat (400° to 500°) 5 to 6 minutes on each side.

10Grill bell pepper 5 minutes.

11Cut chicken into thin slices, and cut bell pepper into thin strips.

12Serve chicken, onion, and bell pepper with flour tortillas.

13Serve with desired toppings.

14*1(1 1/2-pound) package flank steak may be substituted for chicken.

15Marinate 4 hours.

16Grill flank steak 10 minutes on each side.

Answer 6

im  sorry but u can make mexican food with american food u mexican tortias,and chees,beanand rice u can find that here sorry

Answer 7

Enfrijoladas:

Open a can of black beans, belnd them and warm

warm some totillas and fill them with chicken or cheese

Add beans (they muct be almost liquid, sour cream, onion.... mmmmm

Answer 8

Rick Bayless has some good cookbooks that might help you out.