You know you want to.
Posted on 3/16/2006, 5:54:16 AM by expatguy
Looking for the absolute best authentic Mexican food recipes - anyone care to share?
I don't have any authentic Mexican recipes, but I'd sure love to have some! I make moose burritos and they sure are good, but more Alaskan authentic than Mexican. LOL
BTTT for good AUTHENTIC Mexican recipes!
You know you want to.
OOOOooohhhhh!!!! Bookmarking!
mix, pour over ice in a salt rimmed glass
No Taco Bell over here Hank :-(
Food threads....always a sure bet.
Nor here, as a matter of fact. :-( They're ok now and then.
Margarita
Ingredients:
1 1/2 oz Tequila
1 oz Lemon or lime juice
1/2 oz Triple Sec
Preparation:
Rub rim of cocktail glass with rind of lemon or lime, dip rim in salt. Shake ingredients with ice and strain into the salt-rimmed glass.
Serves: 1
1 tequila
2 tequila
3 tequila
FLOOR
My Authentic Mexican Recipe
Step 1: Buy Dos Equis.
Step 2: Open Dos Equis.
Step 3: Drink Dos Equis.
Step 4: Pass out on couch.
Well, at least let the little dog stay. I haven't brought take out food home in a week. A Mexican Pizza sounding kind of good right now:')
Unless you are willing to cook with lard, any recipies would be meaningless.
My wife is Mexican and I visit Mexico (NOT the touristy areas) many times a year. Lard is the most important ingredient. And Americans use too much sauce. Real mexican cooking uses good spicing, but no salsa. That is later on.
1 ripe avacado, 1 table spoon of mayonesa or sour cream, mucho pico de gallo, salt and lemon
2- any kind of meat rapped in a tortilla melted with cheese and a green sauce.
3- 1 jallepeno filled with cream cheese rapped in bacon
4- dove with jallepeno stuffed in its butt rapped in bacon
This one is from Cook's Illustrated:
Tortilla Soup
Despite its somewhat lengthy ingredient list, this recipe is very easy to prepare. If you desire a soup with mild spiciness, trim the ribs and seeds from the jalapeño (or omit the jalapeño altogether) and use the minimum amount of chipotle in adobo sauce (1 teaspoon, pureed with the tomatoes in step 3). Our preferred brand of low-sodium chicken broth is Swanson's Natural Goodness. If advance preparation suits you, the soup can be completed short of adding the shredded chicken to the pot at the end of step 3. Return the soup to a simmer over medium-high heat before proceeding. The tortilla strips and the garnishes are best prepared the day of serving.
Makes about 9 cups, serving 6
Tortilla Strips
8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
Table salt
Soup
2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat
8 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic , peeled
2 sprigs epazote , fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
Table salt
2 medium tomatoes , cored and quartered
1/2 medium jalapeño chile
1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1 tablespoon vegetable oil
Garnishes
1 lime , cut into wedges
1 Hass avocado , diced fine
8 ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine
fresh cilantro leaves
minced jalapeño pepper
Mexican crema or sour cream
Crisp strips of oven-fried corn tortillas add crunch and heft to a bowl of potent Mexican chicken soup flavored with chiles, tomatoes, and fresh herbs.
1. FOR THE TORTILLA STRIPS: Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.
2. FOR THE SOUP: While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, epazote, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces; discard bones.
3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.
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