Post your best Mexican Food Recipes

16 March 2006 | expatguy

[expatguy]

Looking for the absolute best authentic Mexican food recipes - anyone care to share?

[andyk]

That's a great recipe! Ever catch his TV show? :)

[Vicki]

All I know is that Mexican food for the most part is healthy and good for you. I love it!

[Smokin' Joe]

Enjoy!

(I had to quit, I kept running into myself and knocking myself down...)

[Rte66]

Oh, I see now - you really are in a Mooselim country. Sorry, I thought that was a joke. Hmmm. (The lard is the reason your tortillas have to come from Californica - ain't none like that hyar in Texas.)

Well, I was going to give you the Chiles Rellenos en Nogada that I posted a capella a few weeks ago, but some pork and ham are needed. Can people send you a canned ham?

[Chena]

I will! ;) Now where did I put my glass......I mean glasses. heh heh

[Rte66]

If you're going to go to all that trouble, buy a $5 tortilla press, for goodness sakes!

[Smokin' Joe]

I always figured you for a classy lady, drinking out of a glass and all...(8^D)

[Chena]

Awwwww, that's such a lovely compliment. Hey, I even have recently acquired a set of beautiful, etched glass, highball glasses from friends in Alaska who make them. Moose, bears, wolves, etc. I had to make a place for them on my kitchen shelves so I packed up the Mason jars I've been using for years. So much for class, hey? ;)

[Smokin' Joe]

They sound nice. Don't knock those mason jars, though--they are fairly cheap, will hold hot or cold beverages and have that no leak lid for folks on the go! You can even make pickles in them...

(But they don't sharpen knives...)

[Chena]

I have different sizes of mason jars for our liquid pleasures. Those cute little jelly jars make wonderful juice glasses, and I LOVE milk so the quart size jars are perfect for that. And when one breaks it's no big deal. Have cases, can re-stock.

Now what's this about pickles? LOL ;)

[RandallFlagg]

(I'm a homemaker and love to cook for my men)

I love to cook for my Sons. They can't get enough of my grilled cheeseburgers with long-cut slices of potatos deep fried in oil (Yes, I make homemade fries).

My Wife loves my cooking, too. It's what it does to her figure that she doesn't like. I don't know how to cook anything, "Diet," or, "Lite."

[Chena]

Homemade fries! I want some NOW! LOL

Your wife is blessed to have a husband who is a good cook. My husband is awesome in the kitchen too but he doesn't cook as much as he used to. Now that the boys are grown and it's just the two of us, we find that two good meals a week can keep us going for the entire week. LOL We don't cook "diet" or "lite" either. We rarely fry anything. It's amazing how little food we need to prepare now that it's just he and I. IMO, it's all about portions and calorie counting anyhow.

[FreedomCalls]

That's a great recipe! Ever catch his TV show? :)

He's great. But I get real hungry whenever I watch it!

[Smokin' Joe]

Well, take a pint jar, put a small cucumber in it, top it off with tequila, and by time you drink the tequila, the cucumber is pickled...

[Elyse]

This is not authentically Mexican, but it's easy to make and tastes delicious.

Taco Soup

1 lb ground beef
1 onion, chopped
1 can rotel tomatoes
1 pgk taco seasoning
1 pgk hidden valley ranch dressing mix
1 can pinto beans
1 can corn
1 cup water

In a large pot brown the ground beef, add chopped onion and saute until the onions are clear, drain off excess grease. Add all the rest of the ingredients. Bring to a boil. Lower heat and let simmer for 15 minutes.

Serve in bowls, topped with crushed tortilla chips, cheddar cheese and sour cream.

YUM! I've got to go make some now.

[Chena]

LOL! (chena makes notes on how to make Mexican pickles)

[Elyse]

Darn, it should be 2 cans of pinto beans, not 1.

[truth_seeker]

Not being a cook, I must find tasty places to get my southern California style "Mexican" food. Here are my picks, in no particular order:

El Pollo Loco (started in Mexico-now national chain)

Chipotle (started in Denver, now owned by McDonalds)

Baja Fresh (regional)

Rubio's (better fish tacos than Whahoos)

Taco Mesa (a little independent in westside Costa Mesa, a few blocks from tomorrow's protests)

[Chena]

Thanks, Elyse :)

We've GOT to try that! I've never thought about putting "ranch dressing" in a recipe like this. I don't know what "rotel" tomatoes are but perhaps any can of tomatoes will do in a pinch. I have a feeling my husband is going to LOVE this dish. :)

[Dallas59]

Queimada

Ingredientes:

1 litro de aguardiente

1 limon

150 gramos de azucar

Receta:

Colocar en un recipiente propio para queimada o en una tartera de porcelana o de hierro el azucar y dostrozos de corteza de limon. Reservar dos cucharadas de azucar y ponerlas en el cucharon. Echar el aguardiente, poner un poco en el cucharon y prenderle fuego, incorporandola ardiendo al resto de la queimada. Dar algunas vueltas sin tocar demasiado el fondo. Coger del fondo el azucar. Escurrirle el aguardiente y dejar que se queme con el fuego. El caramelo asi formado le da un color tostado. Podemos dejar que arda el tiempo que queramos,eso va en gustos. Cuanto menos se queme mas fuerte resulta. Se apaga soplando fuerte o con una tapadera.

Hay qien le incorporaa la queimada al comenzar a hacerla unos trozos y el zumo de un limon. Otros le echan unos granos de cafe y la apagan con vino tinto.

Los ingredientes que indicamos son los fundamentales. Los demas son variaciones que se introducen segun el que hace la queimada.

Para hacer el caramelo podemos reservar un poco del azucar y no mojarlo en el aguardiente, estando seco se dora mas facilmente.

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