What is a typical everyday mexican meal?

Question

I'd like to know what actual "authentic" mexican folks have at a typical dinner, not what we Americans think we'd like to have. Thanks in advance.

Answer 1

Ancho Rubbed Chicken b*****s

I N G R E D I E N T S

2 whole chicken b*****s, boned and split

Rub

6 ancho (or mulato) peppers

6 cloves garlic

1/4 teaspoon Mexican oregano

1/2 teaspoon sugar

1/2 teaspoon salt

Seasoned Coating

1/2 cup fine corn meal

1/2 cup coarse corn meal

1/2 cup flour

1 tablespoon black pepper

1 tablespoon chile powder (such as  ancho, guajillo)

2 Boneless skinless chicken b*****s

White flour; (for dusting)

I N S T R U C T I O N S

Rinse and pat dry chicken b*****s. Separate the tenderloins from each breast; you'll now have 8 pieces of chicken . Pound chicken flat to about 50% increase in size . Score meat with sharp knife in a 1/2 inch criss-cross pattern

Rub

Toast dried peppers on a hot iron skillet; remove stem; slit and remove seeds . Place peppers in a pan; cover with water; bring to a boil; remove from heat; let stand for 1 hour. . Place all rub ingredients in a blender and puree until smooth; run mixture through a food mill (fine filter) if possible. Should be a thick paste.

Coating

Mix ingredients thoroughly.

Preparation

Lightly dust chicken meat on all sides with flour, allow to dry for 5 minutes. . With a butter knife, spread the ancho paste evenly on one side of the chicken pieces; rub into the scored pattern (should be enough paste to "hide" the chicken meat). . Sprinkle liberally with seasoned coating; pat it into the paste; allow to dry for 5 min. . Turn chicken pieces over and repeat the paste and coating process on other side of meat.

Pour 1 cup of olive oil into a hot iron skillet; add1/4  stick of butter; reduce heat to medium. . Don't crowd the chicken in the pan (cook b*****s first, followed by tenderloins); for each batch: cook, covered, for 5 minutes; turn the meat; cook for another 5 minutes. . Remove meat, place on a warming rack in a 300 degree oven. Continue cooking remaining meat.

Note

serve this with a yellow corn and black bean salsa, cooked for about 5 minutes with onions, 1 tsp balsamic vinegar, and 1/4 cup chicken broth.



Mole Poblano with Chicken

Makes 6 - 8 servings

I N G R E D I E N T S

1 (4 - 5) pound chicken, cut up in at least 6 - 8 pieces.

4 dried pasilla chilies

4 dried mulato chilies

6 dried ancho chilies

or 14 dried ancho chilies.

2 cups boiling chicken stock, fresh or canned

3/4 cup blanched almonds

I cup coarsely chopped onions

3 medium tomatoes, peeled, seeded and coarsely chopped, or I cup drained, canned Italian plum tomatoes

1/2 cup lightly packed seedless raisins

2 tablespoons sesame seeds

I tortilla, broken in small pieces

I teaspoon finely chopped garlic

1/2 teaspoon freshly ground canela cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground coriander seeds

1/2 teaspoon anise seeds

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 tablespoons lard

2 cups cold chicken stock, fresh or canned

11/2 squares unsweetened chocolate

2 tablespoons sesame seeds

I N S T R U C T I O N S  

Heat 4 tablespoons lard in 12" - heavy skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook until brown on all sides, about 12 minutes.  Reduce heat to  medium-low and  continue to cook until almost cooked through approximately 20 - 25 min. Remove chicken and drain on paper towels. Set aside. Drain any excess lard from pan, do not rinse pan.

While the chicken is cooking, prepare the mole (sauce). Prepare the chilies using the method described.  In a large bowl, pour 2 cups boiling chicken stock over the prepared chilies and soak them for about 30 minutes.

Blend the almonds in the jar of an electric blender until they are completely pulverized. Force the nuts through a sieve and return them to the blender with the chilies, their soaking liquid, the onions, tomatoes, raisins, 2 tablespoons of sesame seeds, tortilla, garlic, cinnamon, cloves, coriander, anise seeds, salt and-pepper, and blend at high speed until the mixture is reduced to a smooth puree.

Alternative - Make Sauce By Hand

To make the sauce by hand, put the chilies, onions, tomatoes, tortilla and garlic through a food mill set over a large bowl and discard any pulp remaining in the mill. With a pestle, pound the almonds, sesame seeds and anise seeds in a mortar until they are pulverized, force them through a sieve, then stir the mixture into the chili puree. Stir in the chilies' soaking liquid and add the cinnamon, cloves, coriander, salt and pepper.

Preparation Continued

In a heavy  10 - inch skillet, melt 2 tablespoons of the lard over moderate heat. Pour in the mole and simmer it, stirring constantly, for about 5 minutes. Add the cold stock and the chocolate. Cook, uncovered, over low heat, stirring frequently, until the chocolate has melted. Cover the skillet and set it aside off the heat.  Using the skillet the chicken was cooked in, return the chicken to the skillet. Pour the mole sauce over the chicken, turning the pieces about in the sauce to coat them evenly. Cover the skillet and simmer over low heat for about 30 minutes, basting the chicken now and then with the sauce.

To serve, arrange the pieces of chicken on a heated platter and pour the sauce over them. Sprinkle the top with 2 tablespoons of sesame seeds.

hope these help.  good luck and enjoy.

Answer 2

i was thinkning about this today, but i moved to mexico a year ago and i think the thing i have eaten teh most since i got here and i absolutely love is tacos. there are so many varieties of tacos, you see taco stands everywhere and they have alot of salsas all kinds and stuff to put on your tacos.

Answer 3

. tacos , burritos , tamales rice and beans

Answer 4

All I can judge is by the Mexican immigrants I see in the USA.  They eat a whole lot of pinto beans, for all 3 meals; rice; and a whole lot of tortillas (corn or flour, mainly flour).  Tamales are made for special occasions, and if you run low on tamale-makings, you are in dire shape financially.

Answer 5

oh i know what i would have as a mexican things like spicy tortillas and rice and stuff like that

Answer 6

to start with just know that mexicans eat different then other latinos. mexicans eat alot of corn tortillas beans black or pinto and mexican cheese. almost all foods have chile tomato and onion in them if they dont have all three it has atleast one.they cook with alot of cumino and oregeno.some days my husband likes just refried black beans with hot sauce mexican cheese and corn tortillas.he likes for me to buy whole fresh cactus take the thorns off cook them on the comal or on the grill and cut them up in squares and cut up tomato chile onion cilantro and mix up the cactus with all that with salt and a lttle lime. then he eats some times with just tortillas and other times with beans. my husband mainly eats black beans but my dad mainly eats pinto beans and there both from mexico just different cities but the same state. i always have to have a hot sauce ready so i try to make one every week my husband has to have either hot sauce or jalepeno with his food. theres all kinds of different ways to make eggs and those we eat any time of the day not just for breakfast. my husband likes for me to get jalepenos usually one for each egg put it in the blender with just enough water to blend them. in a pan put oil and bring to heat then put a sliver of onion and let it cook a little so the oil gets the flavor of the onion but he dont have to bite into the onion. then pour the chile in the hot grease and cook until theres very little water left almost like a paste and then add your eggs and stir stir stir so that it gets mixed really good. in the end you have green eggs its revoltio. he eats it with mainly corn tortillas but he likes it with a bolio or flour tortillas either way all of them with cheese.

Answer 7

Morning (desayuno- breakfast):

Cereal

pan cakes

Mid afternoon (almuerzo- lunch):

All of this can be eaten with beans and/or rice

chorizo & eggs (and sausages)

fried potatoes

ranchero eggs

scrambled eggs

chilaquiles

burritos

gorditas

tacos

Afternoon (comida):

Pasta, but we call it sopa

sopa and a guisado, like meet and potatoes, nopalitos, picadillo verde or picadillo rojo

Caldo de pollo (chicken soup)

caldo de res (beef soup)

mole

tinga (made with beef, tomatoes, chipotle, etc.)

Merienda about 6-7pm(I don't know how to say it in english, but is before dinner)

Pan dulce (sweet bread)

Night about 8-9pm (Cena-Dinner):

Any of the dishes I mencioned before, or sweet bread and coffee or chocolate

Answer 8

For desert they usually have Flan as a side dish any type of red rice and for a main dish try something simple like enchiladas

Answer 9

home made flour tortillas, refried pinto beans, red rice, "arroz con polle", with chicken...all made with luv!!