Traditional Mexican Recipes
Megan Said:
Need a traditional Mexican recipe for tacos that you fry with chicken or pork - plse?We Answered:
Tacos De Carnitas3¼ hours 45 min prep
4 1/2 lbs pork butt
6 cups water
7 slices orange zest
6 garlic cloves, minced
1 1/2 onions, diced
1 1/2 teaspoons crushed red pepper flakes
1 1/2 cinnamon sticks, preferably Mexican
2 bay leaves
1 1/2 teaspoons oregano leaves, crushed
1 1/2 teaspoons kosher salt
salt
1/4 teaspoon ground cloves
24 small corn tortillas, warmed
chopped fresh cilantro
finely chopped onions
fresh salsa verde or hot sauce
Trim any thick fat from the outside of the pork butt. Cut the meat into 1-inch cubes. Discard any cubes that are pure fat, but don't try to trim all of the fat out of the meat.
Put the pork in a large pot. Add the water the strips of orange zest, garlic, onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and cloves. Bring to a boil then reduce to a simmer. Skim off any scum that forms on the surface. Simmer for 1 1/2 hours, until the pork is very soft, adding more water if necessary to keep the meat submerged. Season with salt.
Bring to a gentle boil and cook until the water has evaporated about 30 minutes. Cook a little longer to fry the meat slightly. (Note: if you want extra-crispy carnitas, fry approximately 25 minutes.) Watch carefully to prevent burning.
Remove the bay leaves and cinnamon sticks. Put the meat in a fine strainer and push gently with a wooden spoon to remove any excess fat. Discard the fat.
Fold a few tablespoons of carnitas inside each tortilla and top each taco with cilantro, onion and salsa.
Leonard Said:
What's a traditional recipe for mexican tomato salsa?We Answered:
CHEESY MEXICAN CHICKEN4 skinless, boneless chicken breasts or thighs
1 16 oz jar chunky salsa
4 slices Swiss cheese
4 slices tomato
1 tbs. butter
Brown chicken in butter using a skillet. Once browned cover chicken with salsa. Cover and simmer until chicken is done. When done,top chicken with a slice of cheese (or 2) and a slice of tomatoe. Replace cover remove from heat and let the cheese melt and tomato warm, about 10 minutes. Serves four. White rice is very good with this.
Wayne Said:
What are some traditional main meal recipes of the indian culture or mexican culture?We Answered:
DHAL COOKIES A delicious snack. Serve hot or cold.500 g split peas, soaked in water overnight and coarsely mashed 5 ml (1 t) garlic paste 5 ml (1 t) ginger paste 6 green or red chillies, seeded and finely chopped half a bunch chopped coriander leaves half a bunch spring onions, chopped 1 medium-sized banana, mashed salt and pepper to taste oil for frying
Mix all the ingredients, except the oil, to form a dough. Roll into small balls, flatten them with the palm of your hand, and make a small hole in the center of each cookie. Fry the cookies in hot oil until brown on the outside and cooked inside. Drain on paper towels and serve hot or cold. Makes about 12 cookies.
LAMB CURRY
1 large onion, sliced into rings 1 sprig fresh curry leaves oil 15 ml (1 T) garlic and ginger paste 60 ml (4 T) mixed masala 2 ml (1/2 t) turmeric 2 medium-sized jam tomatoes 1 kg deboned leg of lamb, cubed; or stewing lamb, cubed 4-5 medium-sized potatoes, peeled and quartered fresh coriander leaves, chopped
Fry the onion and curry leaves in a little heated oil until the onion is soft and golden brown. Stir in the garlic and ginger paste, masala and turmeric. Add the tomatoes and braise for about 3 minutes. Add the meat, cover, reduce the heat and simmer for about 10 minutes. Add the potatoes and about 60 ml (1/4 cup) water, cover and simmer for about 20 minutes. Add the chopped coriander leaves towards the end of the cooking time. Season with salt if necessary. Serve with rice and sambals such as chopped onion and tomato.
VEGETABLE CURRY
My vegetarian friends always ask me to make this curry, but I make extra because it’s not only the vegetarians who tuck in!
15 ml oil 2 medium onions, chopped 1 large green pepper, chopped 1 large brinjal, cubed 8 courgettes, sliced 250 g button mushrooms, sliced 5 ml crushed garlic 5 ml ground coriander 5 ml ground cumin 2 ml turmeric 1 chilli, chopped 2 ml chilli powder 30 g freshly chopped coriander Heat oil in a large saucepan, add onions and green pepper and sauté for a minute. Add remaining ingredients. Cover and simmer over medium heat for 15 to 20 minutes, stirring occasionally until cooked. Season to taste and stir in fresh coriander. Serve with basmati rice. Serves 4.
BASIC CURRIED STEW (‘Westernised’!)
750g boneless beef neck, cubed, or beef ‘curry pieces’
30 ml cooking oil
1 onion, chopped
15 ml curry powder 15 ml turmeric
1 chilli, seeded and coarsely chopped
5 black peppercorns
2 bay leaves
1 apple, cut in wedges
1 tomato, skinned and cubed
3 carrots, sliced
200 ml meat stock
15 ml cake flour
Method;
Brown meat in heated cooking oil. Add onion and sauté till transparent. Add curry, turmeric and chilli and fry for 1 minute. Add peppercorns, bay leaves, tomato and heated meat stock. Lower heat, cover with lid and simmer for 1 ½ hours or till meat is tender. Thicken with cake flour and water paste if necessary. Serves 4.
Teresa Said:
traditional mexican?We Answered:
Here are a few good ones...http://www.mexgrocer.com/mexican-recipes…
http://www.mexicanmeals.net/
http://www.cooking-mexican-recipes.com/
http://www.mex-recipes.com/
I hope those help!
Freddie Said:
Do you have any traditional mexican christmas recipes?We Answered:
If your looking for sweets then biscocho's aka mexican wedding cookies are very popular in our culture.Biscocho recipes:
http://www.cooks.com/rec/search/0,1-51,m…
However, traditionally at Christmas our family makes the usual traditional dishes like menudo and arroz con leche (which has a very festive flavor because of the sweetness, warmth and cinnamon/nutmeg). It's a wonderful comfort food.
Arroz con leche:
http://www.cooks.com/rec/search?q=arroz+…
Jo Said:
Traditional Mexican Cuisine Recipes... Anyone please....?We Answered:
These recipes are from Rick Bayless, chef owner of Topolobampo and Frontera Grill. His food is not only delicious, it's as authentic as you can find in the U.S.Many more recipes at the link below.
CHIPOTLE SHRIMP
Serves 6 generously
6 garlic cloves, unpeeled
1 small white onion, sliced 1/4-inch thick
6 ounces (1 medium-small or 2 to 3 plum) ripe tomatoes
3/4 teaspoon black pepper, preferably freshly ground
1/8 teaspoon cloves, preferably freshly ground
2 tablespoons olive oil
2 to 4 tablespoons very finely chopped canned chipotle chiles, drained before chopping
Salt, about 1/2 teaspoon
2 pounds (about 50) medium-large shrimp
1. Roasting the flavorings. On an ungreased griddle or heavy skillet set over medium, roast the garlic cloves, turning occasionally, until soft (they will blacken in spots), about 15 minutes. Cool and peel. While the garlic is roasting, lay the onion out on a small square of foil, set on the griddle and let sear, brown and soften, about 5 minutes per side. Roast the tomatoes on a baking sheet set 4 inches below a very hot broiler until blackened in spots and soft, about 6 minutes; flip and roast the other side. Cool and peel, collecting all the juices with the tomatoes.
2. The sauce. Combine all the roasted ingredients in a food processor or blender, along with the pepper, cloves and 1/4 cup water. Process to a medium-smooth puree. In a very large (12-inch) skillet, heat the oil over medium-high. When hot enough to make a drop of the puree sizzle noisily, add it all at once. Stir for several minutes as the mixture sears and darkens, then reduce the heat to medium-low and continue to cook, stirring regularly, until very thick, about 5 minutes. A tablespoon at a time, stir in the chopped chipotles, tasting until the thick salsa suits your own penchant for spiciness. (I think these are best when they’ve reached the upper levels of heat.) Taste, season with salt and remove from the heat.
3. The shrimp. Peel the shrimp, leaving the final joint and the tail intact. One at a time, devein the shrimp by laying them flat on your work surface and making a shallow incision down the back, exposing the (usually) dark intestinal track and scraping it out
Return the skillet with the sauce to medium-high heat. Add the shrimp, then slowly stir and turn for about 3 to 4 minutes, until the shrimp are just cooked through. (The sauce should nicely coat the shrimp, though it won’t really pool around them.) Taste a shrimp, sprinkle on a little more salt if necessary, then pile up the crustaceans on a rustic platter and carry them to the table.
TOMATILLO BRAISED PORK LOIN
Serves 4 to 6
1 cup (7 ounces) small white beans, picked over
1 teaspoon mixed dried herbs (thyme and marjoram are classic in Mexico)
3 bay leaves
4 thick slices smoky bacon
1 2-pound boneless pork loin roast, untied
Salt, about 1 teaspoon, plus a sprinkling for the meat
3 cups Frontera Tomatillo Salsa
1 small branch fresh epazote if available
Sprigs of cilantro, parsley, watercress or epazote, for garnish
In a medium-size saucepan, combine the beans with a generous 3 cups of water, add the herbs and bay leaves, partially cover and set over high heat. When the pot comes to a good rolling boil, reduce the heat to medium-low and simmer the beans very gently (partially covered) until they are tender, about 1 hour (if you simmer them gently enough, they won’t begin to fall apart before becoming thoroughly tender). Add more water if the beans ever begin peeking up above the surface of the water.
While the beans cook, in a medium-size (6-quart) Dutch oven, cook the bacon slices over medium heat, turning them occasionally, until thoroughly crispy. Remove to drain on paper towels; when cool, crumble. Tip up the Dutch oven slightly on one end and spoon off most of the fat that collects, adding it to the simmering beans.
Heat the oven to 325 degrees. If your pork loin roast is in two sections that have been tied together, untie them. Sprinkle the meat liberally with salt. Set the Dutch oven over medium-high heat, and, when quite hot, lay in the pork. Brown thoroughly on all sides, about 10 minutes total, then pour in the salsa. Nestle in the epazote if you have it, set on the pot’s cover and place in the oven. Cook until the pork registers about 150° on a meat or instant-read thermometer–the meat will feel rather firm (not hard) to the touch, and cutting into the center will reveal only the slightest hint of pink. The total cooking time should be about 40 minutes. Remove the epazote if you’ve used it, and set the pot aside uncovered.
When the beans are tender, season them with salt, usually about 1 teaspoon. Let stand a few minutes for the beans to absorb the seasoning, then drain off their cooking liquid. Remove the pork to a cutting board, add the beans to the pork pot, set over medium heat and season with salt. Slice the pork, laying the slices slightly overlapping on a warm serving platter. Spoon the beans and sauce around the meat, sprinkle everything with the crumbled bacon, garnish with herb sprigs, and carry to the table