Got any good Mexican recipes?

[marantzfan]

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.

If you've got good fresh chiles your alright. Also, this may be a PITA but you can actually order Red Chile Pods from New Mexico from the growers in Hatch, NM (the city that produces the majority of them). I have a business card from one of the farmers that ships me red chile pods. I think minimum order is a bag which is like $20. Red Chiles are just DRIED green chiles here. It is very common to see Ristras or bunches of Red Chiles hanging in front of peoples front doors. Originally that was how people dried their Chiles, now it's more for decoration but it gives you an idea of how the process works.

Anyhow, the Chiles grown here are Anaheim Chiles. So those are the ones that my recipes are based on. If you find fresh Anaheims in the store, you roast them under your broiler, out on your grill or over your stove top. Then just peel off the blackened skin and you've got roasted green chile. Just dice it up and it's ready to go. OR you could leave it whole and use it for Chile Rellenos. I personaly prefer Poblano peppers (roasted in the same manner) for Chile Rellenos but Anaheims are tasty too. You could also cut the chiles (either anaheims or poblanos) into strips to make Rajas. There are so many recipes out here that use chile in one way or another. In fact a simple one, is when you make cornbread, put some inside the batter. Delicous. Or we eat green chile on cheeseburgers, even pizza. My favorite pizza is Pepperoni, Green Chile and Mushrooms. So just in case you have to buy alot of chiles, don't worry, there's alot of ways to get rid of them.

The reason I was harping on the Bueno Brand, is just because it is by far the largest here in New Mexico, so I assume if you have ANY of our chiles, it's probably through Bueno.

It's funny, in New Mexico they say our state question (like state bird, state flower, etc, etc) is red or green (referring to which chile sauce you want on your food). Funny, eh?

 

[bordeno]

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).

I was checking the thread for a Guac recipe. That's where it all begins as far as Mexican goes in my book. This recipe is very similar to mine. I like to be a little liberal with the cilantro.

I think I could live on good Guac. :thmbsp:

 

[Drybasement]

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).

I just made this and man oh man is this guacamole ever good. Thanks for submitting this fine recipe. I was jonesing for some good guacamole too.

 

[Grainger49]

You know, this sounds good. But in Knoxville or even Atlanta it is hard to find 6 ripe Haas avocados in the first three Krogers you visit. They are like golf balls!

But it does make me drool.

I must say . . . I truly love Mexican (Tex-Mex) and there is a chain local to Atlanta that is worth a try if anyone lives/visits - Taqueria Del Sol.

Enjoy!

 

[oilswell]

Being Polish but growing up just north of Tia Juana, I came to favor southwest and Mexican foods with a bit of ..... heft. This one, an original recipe, is just for you Mulester7 of the Great Southern Line. This should play well with one of your favorite bbq'ed meat treats.

SOUTHWESTER WARSAW TATERS

3 lbs - red potatoes
4 - hard boiled eggs, peeled (natch) and chopped
1/2 - bunch fresh cilantro, chopped
2 - marinated jalepenos (or 7-8 Mezzetta Hot Yellow), seeded, chopped
1 - medium Polish dill pickle, chopped (Claussen preferred)
1 - stalk celery, chopped
1/2 - white onion, chopped
~1&1/2 cups - mayo
2 tsp - vinegar
2 tsp - celery seed
1 tsp - salt
2 tsp - sugar (honey is good, too)
2 tsp - prepared mustard

Mix last 6 ingredients in bowl. Set aside. Boil taters 25-50 minutes or until skins begin to peel back (until tender) and let cool. Then peel and chop taters. Mix all together, folding the eggs in last, and reserving two for top layer garnishing. Sprinkle top with chipotle powder or some other pepper powder (paprika is okay if it's Hungarian :yes: ). Enjoy with your favorite summer cooling beverage.

 

[jimfet]

Qwik and easy
Chicken Fundido

Pound out a boneless chicken breast so it is evenly flat.
Coat with a light vinigar base BBQ sause
grill 4 to 5 min. on each side. depends on thickness
when done, cut off grill and cover with shredded pepper jack and chedder, let melt of coarse.
Then lay on top of a bed of spanish rice, you have all ready made.
Takes longer to make the rice than chicken.
I use the rice a roni spanish rice and instead of using the 14 oz can of diced tomatoes I use a 10 oz can of Rotel diced tomatoes and peppers.

 

[Damage]

TexMex Taco meat

Tex-Mex taco meat:

1) Put Olive oil in pan and simmer fresh minced Garlic about 30 seconds.
2) Add 1 lb ground sirloin and while browning do #3
3) Add chili pepper, cumin, fresh chopped onions, black pepper. NO SALT!
4) Drain oil. I usually use a spoon, and strain it through the meat once to save spices.
5) Add 1 can Original Rotel Tomatoes and Peppers.
6) Add 3 cans of water.
7) Add a little bit of oregano and cilantro.
8) Reduce heat and simmer until water is gone.

Serve however. I prefer to use real flour tortillas.

 

[Damage]

Green Tomatilla or Hatch Pepper Chicken Casserole

Green Tomatilla or Hatch Pepper Chicken Casserole:

1) Cut corn tortillas into 1/4 triangles
2) broil/boil/microwave 3/4 lb of chicken
3) shread chicken and put in pot
4) Add tortillas
Two options (try both):
with Campbells Cream of Chicken
or without
5) Add Tomatilla sauce or Hatch/Habanero Pepper sauce. Either MUST come from a JAR. Can stuff is crap. The thicker the better. You can reduce.
6) Add mix cheese, Monterey and Cheddar is my preference. On top only or mixed in either way you like.
7) Put in oven at 425F for about 15 - 20 minutes.

 

[gonzp]

Marantzfan,
You are 100% correct. In New Mexico, you are eating New Mexican cuisine. Very differant than Tex-Mex and food from Mexico. Red chile or green chile is what it is all about. Very few salsas like tex-mex There is nothing like flat red enchiladas with an over easy egg or two on top. .:drool:

 

[mulester7]

SOUTHWESTERN WARSAW TATERS

.....Oilswell, I "WILL" be trying the SOUTHWESTERN WARSAW TATERS salad....this one looks like it has a little heat to it....I'm always looking for a new and different potato salad recipe....do you like it best cold from the icebox or fresh-made-warm?....thanks.....

 

[marantzfan]

Marantzfan,
You are 100% correct. In New Mexico, you are eating New Mexican cuisine. Very differant than Tex-Mex and food from Mexico. Red chile or green chile is what it is all about. Very few salsas like tex-mex There is nothing like flat red enchiladas with an over easy egg or two on top. .:drool:

Well, actually, the food here is almost the same as the northern states in Mexico. My wife is from central Mexico, and there you are right, our food is similar to that of central Mexico but not the same, plus there aren't as many dishes.

Here in New Mexico, enchiladas are either rolled or flat, and yes, every menu you read here gives the option to add a fried egg for $.50...One food item that I am pretty sure is 100% New Mexican is the stuffed sopapilla...:thmbsp:

 

[mulester7]

.....we used to have a Mexican place here in Little Rock that was all-you-could-eat and buddy, we would walk out of there bent-over....the food was VERY good....they had a flag at each table mounted to a wooden mast with the mast in a wood base, and when anyone at your table wanted more of anything they had, you would raise that flag up to the top of the mast, and a waitress usually pushed it back down within 20 seconds asking what you needed....most of the time, we would keep that wooden mast smoking....they had the best chicken enchaladas I've ever had....when you were ready for piping-hot soapypillers and honey, the flag went up it's next-to-last time, and a refill of soapypillers brought the last raising....yes sir, with a squirt bottle full of pure honey, I sure did enjoy them soapypillers....

 

[marantzfan]

.....we used to have a Mexican place here in Little Rock that was all-you-could-eat and buddy, we would walk out of there bent-over....the food was VERY good....they had a flag at each table mounted to a wooden mast with the mast in a wood base, and when anyone at your table wanted more of anything they had, you would raise that flag up to the top of the mast, and a waitress usually pushed it back down within 20 seconds asking what you needed....most of the time, we would keep that wooden mast smoking....they had the best chicken enchaladas I've ever had....when you were ready for piping-hot soapypillers and honey, the flag went up it's next-to-last time, and a refill of soapypillers brought the last raising....yes sir, with a squirt bottle full of pure honey, I sure did enjoy them soapypillers....

Oh HELL NO!! You had a Pancho's there...Mulester, if you thought that was good Mexican food, you need to take a trip!!! We have one in Albuquerque, but to the locals is mostly a joke...

 

[oilswell]

.....Oilswell, I "WILL" be trying the SOUTHWESTERN WARSAW TATERS salad....this one looks like it has a little heat to it....I'm always looking for a new and different potato salad recipe....do you like it best cold from the icebox or fresh-made-warm?....thanks.....

Mulester7, you're getting into the finer details of Eatsmanship! I'm going to have to promote you. Chef Boy-R-Oilswell LOVES it fresh-made-warm!! There is one caveat, however. If you make it spicy hot, and your friends don't like it as hot as you do, chill it. It'll fool 'em into learnin' better eating habits as it slowly sneaks up on them. :thmbsp:

 

[oilswell]

Oh HELL NO!! You had a Pancho's there...Mulester, if you thought that was good Mexican food, you need to take a trip!!! We have one in Albuquerque, but to the locals is mostly a joke...

Albuquerque has some wonderful Mexican cuisine, of that there is no doubt. But it's all the duckin' of lead in the random drive-by shootings that gives one indigestion.

 

[gonzp]

Albuquerque has some wonderful Mexican cuisine, of that there is no doubt. But it's all the duckin' of lead in the random drive-by shootings that gives one indigestion.

The same could be said of any major city

 

[marantzfan]

Albuquerque has some wonderful Mexican cuisine, of that there is no doubt. But it's all the duckin' of lead in the random drive-by shootings that gives one indigestion.

You know, Albuquerque is known for having a high crime rate. But I personally lived there for 10 years, and I never saw it. I love Albuquerque. It's like a small town that's all grown up. You have all the things of a big city, but it isn't too big that it's full of itself. For the most part, people in Albuquerque are very friendly. Most people that move out here comment on the general relaxed atitude of people all together.

But, your right, Albuquerque has some great food!:thmbsp:

 

[oilswell]

I didn't mean to degrade Alb... My brother used to live there. I really liked the place. But it was known for high crime (and murder) rates and heavy Latino gang activity. In its defense, I noted that the (serious) crime rate dropped by 1/4 in the last 3 years. Good community policing job!

It is much like other big cities (worse though for some crimes), yes. That's all the more excuse for those of us that moved to a rural area. Small town living.... :thmbsp:

 

[mulester7]

Oh HELL NO!! You had a Pancho's there...Mulester, if you thought that was good Mexican food, you need to take a trip!!! We have one in Albuquerque, but to the locals is mostly a joke...

.....the name wasn't Pancho's....can't remember it....was two words....who knows, it may have been crap to you Guys who know what's really good, but we sure loved to get face-down in it....Marantzfan, you got a good recipe on chicken enchiladas?....

 

[marantzfan]

.....the name wasn't Pancho's....can't remember it....was two words....who knows, it may have been crap to you Guys who know what's really good, but we sure loved to get face-down in it....Marantzfan, you got a good recipe on chicken enchaladas?....

Yeah, but it's time consuming...Because you have to make the green chile sauce, also the shredded chicken, then put those together with tortillas and cheese, then bake them in the oven.

Let me dig and I'll get those recipes for you..