Got any good Mexican recipes?

[www.records]

Mexican food is my favorite, but it is something I rarely prepare at home except for tacos or a taco salad. Do you have any good mexican recipes to share?

Oui? I mean si?

 

[rulerboyz]

I love Paella. I know that this is technically a Spanish recipe but it is featured in a lot of Mexican restaurants. I haven't made it in a while so I don't have a specific recipe, but it definitely pays to make it as authentic as you can.

http://www.theage.com.au/news/recipes/perfect-paella/2005/08/01/1122748558307.html

 

[rulerboyz]

Let's get the basics ready for our Fajita platter, starting with guacamole:


Guacamole:

6 Haas avocados, ripe and slightly soft
2 medium RIPE tomatoes - it's worth it to get hothouse ones if your store does not carry ripe tomatoes.
1 clove garlic, minced fine
1 medium onion, diced
1/4 tsp. salt
1/2 tsp ground cumin
1/4 cup finely minced FRESH cilantro (chinese parsley)
fresh juice of 1/2 lime
1 small jalapeno pepper or a few dashes tobasco sauce

Remove avocado meat and place in a bowl. Mash with a potato masher or fork until squashed but containing lots of avocado chunks at least thumbnail size. Do NOT over-mash the avocados! Dice the tomatoes to about 1/2 inch pieces. Combine all ingredients, stirring gently. Serve with warmed tortilla chips or as a side dish with carne adovada and tortillas, or other favorite Mexican dishes (fajitas).

 

[Drybasement]

Wet burritos.

Everyone has had these before but here's a nice home recipe to try.

2 lbs. ground beef or venison
3 tbs taco seasoning (I use a hot blend)
2 tbs cumin
1 tbs cayenne pepper
1/2 cup water
1 10 ounce can pinto beans.
1 package of your favorite 10" flour tortillas
1 10 ounce can red sauce or enchilada sauce. I prefer the red sauce.

To top: lettuce, slice jalapeno peppers, dice tomatoes, sour cream, slice black olives, cheddar cheese.

Brown the ground meat and drain. Add the spices and 1/2 cup of water. Bring to a simmer and cook for 5 to 10 minutes stirring occasionly.

Heat the pinto beans in a separate pan. Heat the red sauce in a separate sauce pan.

Lay flour tortilla over stove burner to warm up. Keep on eye on them so you don't burn them. Once warm, add a heaping spoonful of cooked meat and a spoonful of pinto beans. Be careful not of overfill. Wrap tortilla and ladle red sauce over the top. Top with lettuce, jalapenos, tomatoes, sour cream, shredded sharp cheddar cheese and black olives. I like to use fresh jalapenos, not canned.

Enjoy.

PS. I order all of my spices and herbs through Penzey's. Have so for years. It's much cheaper to buy spices and herbs in larger quantities and the quality is top notch.

 

[mulester7]

.....DryBasement, that sounds like a winner....I love good burritos.....

 

[marantzfan]

I don't know what alot of the other states call "mexican food" but where I live, about 80% of the restaraunts here are mom and pop mexican food restaraunts. The main recipes that count are a good Red Chile Sauce (also known in other parts as Enchilada Sauce) and Green Chile Sauce. We grow our own chiles in New Mexico so just about everybody has their own recipes.

If there is any interest, let me know and I can post a couple recipes.

 

[cubdog]

This is really easy. 2 lb. or more pork shoulder or butt. One large can green chilli sauce, just make sure its a good one. Dump into crock pot before work, cook on low until you get home. I like it spicy so I add cayanne, oregano, garlic, cilantro, etc. Serve with tomatoes, rice, black beans, tortilla shells, sour cream, avacado, whatever. If your meat is fatty which it should be skim the fat before serving. Easy, cheap and really good.

cubdog

 

[marantzfan]

This is really easy. 2 lb. or more pork shoulder or butt. One large can green chilli sauce, just make sure its a good one. Dump into crock pot before work, cook on low until you get home. I like it spicy so I add cayanne, oregano, garlic, cilantro, etc. Serve with tomatoes, rice, black beans, tortilla shells, sour cream, avacado, whatever. If your meat is fatty which it should be skim the fat before serving. Easy, cheap and really good.

cubdog

That sounds similar to a dish thats very common here called Green Chile Stew. You take diced pork (stew meat will work, but pork butt is better), dredge it in flour then brown in it a stock pot, remove and set aside. Then add in diced potatoes and brown. Then add in corn, canned diced tomatoes and diced onions. Once the vegetables are all sauteed, add in beef broth or stock, diced green chiles and return the pork. Season with Cumin, Garlic Powder, Oregano and Kosher Salt. Reduce heat to low, cover the pot and simmer for about 75 minutes. Then just check seasoning level; adjust if necesary and serve with warm flour tortillas or corn bread.

 

[mulester7]

That sounds similar to a dish thats very common here called Green Chile Stew. You take diced pork (stew meat will work, but pork butt is better), dredge it in flour then brown in it a stock pot, remove and set aside. Then add in diced potatoes and brown. Then add in corn, canned diced tomatoes and diced onions. Once the vegetables are all sauteed, add in beef broth or stock, diced green chiles and return the pork. Season with Cumin, Garlic Powder, Oregano and Kosher Salt. Reduce heat to low, cover the pot and simmer for about 75 minutes. Then just check seasoning level; adjust if necesary and serve with warm flour tortillas or corn bread.

.....MarantzFan, this sounds very good and you gave a good rundown on the methods....could you take a ballpark stab at the amount of each ingredient?....

 

[marantzfan]

.....MarantzFan, this sounds very good and you gave a good rundown on the methods....could you take a ballpark stab at the amount of each ingredient?....

I'll do you one better, let me dig up my actual recipe...

 

[Filmboydoug]

Anybody have a good arroz con pollo recipe?

 

[rulerboyz]

I think I take this arroz con pollo recipe for a spin:

http://www.tasteofcuba.com/arrozconpollo.html

 

[marantzfan]

That sounds similar to a dish thats very common here called Green Chile Stew. You take diced pork (stew meat will work, but pork butt is better), dredge it in flour then brown in it a stock pot, remove and set aside. Then add in diced potatoes and brown. Then add in corn, canned diced tomatoes and diced onions. Once the vegetables are all sauteed, add in beef broth or stock, diced green chiles and return the pork. Season with Cumin, Garlic Powder, Oregano and Kosher Salt. Reduce heat to low, cover the pot and simmer for about 75 minutes. Then just check seasoning level; adjust if necesary and serve with warm flour tortillas or corn bread.

Okay, found my old recipe...the amounts of each ingredient are:

1/4 Cup Lard (To Brown Pork and Veggies in)
1 1/2LB Pork Butt Cubed
1 LB Russet or All Purpose Brown Potatoes (Diced 3/4 inch)
3/4 Cup Diced White Onion
1 Can Corn Kernals
1 Can Diced Tomatoes (Drained and Rinsed)
6 Cups Beef Broth (Beef Stock would be better)
1 13oz Container of Frozen Diced Green Chile (I assume you can find Bueno Foods products?? That will work fine)
1 Tsp Ground Cumin
1 1/2 Tsp Dried Oregano
Salt to Taste

Now, for those of you who can get green chiles that are fresh, this dish can be much better. I don't know about you guys but here at the grocery stores during harvest season, the stores set up chile roasting stations in front of the stores. So you can buy fresh green chiles, have them fire roasted for free! Around here we buy alot, take them home, bag em and freeze them and then pull out what we need throughout the year.

If this is also available in your area I would suggest using those chiles instead!:yes:

 

[Drybasement]

I don't know what alot of the other states call "mexican food" but where I live, about 80% of the restaraunts here are mom and pop mexican food restaraunts. The main recipes that count are a good Red Chile Sauce (also known in other parts as Enchilada Sauce) and Green Chile Sauce. We grow our own chiles in New Mexico so just about everybody has their own recipes.

If there is any interest, let me know and I can post a couple recipes.

Marantzfan,

I am interested in your red and green sauce recipes. Thanks.

 

[rickr15]

Now, for those of you who can get green chiles that are fresh, this dish can be much better. I don't know about you guys but here at the grocery stores during harvest season, the stores set up chile roasting stations in front of the stores. So you can buy fresh green chiles, have them fire roasted for free! Around here we buy alot, take them home, bag em and freeze them and then pull out what we need throughout the year.

If this is also available in your area I would suggest using those chiles instead!:yes:

You must have FOOD CITY's there in NM also.

 

[marantzfan]

You must have FOOD CITY's there in NM also.

Nope, no Food City. That's a Basha's store I think. There are NO Basha's stores at all in New Mexico. Don't know why, because he's taken over Arizona already.

Also, Drybasement, give me a lil bit and I will post those Chile recipes. However, I need to know a couple of things first. #1 I assume you guys can all get frozen Red Chile Puree, like the Bueno brand. Also, the frozen chopped Green Chile, like the Bueno brand. But, do you guys have access to fresh green chiles and dried red chiles?

One thing though, the little cans of green chile you find in the canned food aisle will NOT work for the green chile recipe.

 

[Drybasement]

Also, Drybasement, give me a lil bit and I will post those Chile recipes. However, I need to know a couple of things first. #1 I assume you guys can all get frozen Red Chile Puree, like the Bueno brand. Also, the frozen chopped Green Chile, like the Bueno brand. But, do you guys have access to fresh green chiles and dried red chiles?

Marantzfan, I'm not sure about the Bueno brand products in my local area. I'll have to research that. But...access to fresh green chiles and dried red chiles are no problem for me. In fact, I've got four different types of dried red chiles at home now (Sanaam, Dundicutt, Tien Tsin and Piquin) and can get other varieties as well. I love spicey foods.

Thanks for posting those recipes and let me know if I'm gonna run into problems if I can't find those Bueno products.

 

[mulester7]

.....thank you and great job, MarantzFan....I hope you'll post more SouthWest recipes....we might start calling you Bobby Flay.....

 

[marantzfan]

.....thank you and great job, MarantzFan....I hope you'll post more SouthWest recipes....we might start calling you Bobby Flay.....

I don't know about all that...I'm just a modest cook that happens to live in New Mexico...I've got geography on my side for this thread.:yes:

 

[mulester7]

I don't know about all that...I'm just a modest cook that happens to live in New Mexico...I've got geography on my side for this thread.:yes:

.....good attitude....we're looking forward to more recipes at your leisure.....