[Chena]

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!

[Hank Rearden]

Give in. Take the easy way out.

You know you want to.

[RandallFlagg]

OOOOooohhhhh!!!! Bookmarking!

[Michael.SF.]

2 Parts Don Julio Tequila
1 Part Cointreau
2 Parts Fresh lime Juice

mix, pour over ice in a salt rimmed glass

[FreedomCalls]

http://www.fronterakitchens.com/cooking/recipes/enchiladas_suizas.html

[A CA Guy]

A straight carne asada quesadilla is the best for me.

Chopped up real steak meat placed on a large cooked flour tortilla, topped with cheddar, folded and you are golden.

It's the most simple and the best IMO.

[FreedomCalls]

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

[JRios1968]

1 tequila
2 tequila
3 tequila
FLOOR

[nhoward14]

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.

[decal]

This looks ok for chicken mole.

http://www.cacaoweb.net/chicken-mole.html

[freedumb2003]

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.

[andyk]

I'd highly recommend Rick Bayless' cookbooks. I personally love his PBS show, Mexico, one plate at a time. I'm not sure if DVDs of his shows can be purchased. From the link, you can find many of his very, very authentic recipes.

[Porterville]

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

[Lorianne]

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.

[cpdiii]

Chili Rellanos (Stuffed Chilies)

1. Canned green chilies
2. Yellow Cheese
3. 1 egg per 3 green chilies
4. Flour

Stuff the chili with a long thin sliver of cheese.
Roll the chili in flour.
Crack open two eggs and separate the yolk from the white.
Beat the white until it is thick and stiff. (use an electric mixer) Then beat the yolks into the mixture.
Take the chili and dip it into the mixture and immediately into a frying pan with hot oil, about 1/4 inch of oil.
Fry until golden brown, about 1-1/2 to 2 minutes on each side.

It is wonderful. Do not ask what it does to your cholesterol or how many calories it has in it.

[Ursus arctos horribilis]

Original Mexican, likely not, but wife takes the extra large tortillas for making cheese crisps, butters well, rolls them up with apple pie filling, spices and sugar, then oven bakes until crispy.

Takes her all of five minutes and they are sinfully delicious.

[wardaddy]

Mole Poblano made with turkey or chili....yum yum

Any whole fried fish Tampico-Veracruz style

Mexcian cocktail de camerones done right

Huevos Rancheros done right

Sopa de Mariscos o Pescados

but in the end.....mole defines the best Mexican cuisine....to me anyhow

[martin_fierro]

My favorite Mexican dish.

Oh, you meant food.

[antidisestablishment]

3 cups flour
2 tsp. baking powder
1 tsp. salt
6 Tbsp. lard (Do not use vegetable shortening!!!)
1 1/4 cups warm water

Mix dry ingredients in a large bowl.

Cut the lard into the dry mixture.

Slowly add water until the dough is soft but not sticky.

Knead the dough for a few minutes.

Shape dough into 12-18 small balls and let them rest for a few minutes.

Roll the balls into thin disks and cook quickly over a medium griddle.

[andyk]

Here's a sample from the link I provided. You asked for authentic! This recipe for Black-bean Bathed Enchiladas (with chorizo and fresh cheese) is provided from Rick Bayless.This one is on my list to try :)

Enfrijoladas

Having the great fortune to visit Oaxaca two or three times a year, I get the chance to enjoy this rustic, satisfying dish regularly where it is most well known. And I must say I really love fresh tortillas awash in the rich texture of black bean sauce, especially the Oaxacan one that is simmered with anisey avocado leaves (I suggest a bit of fresh fennel to substitute for the less-available avocado leaves; they’re not the same, but the fennel moves the flavor in the Oaxacan direction).

A plate of enfrijoladas with a big salad and cold beer or fruity red wine is a delicious lunch or supper. If you have 2 1/2 to 3 cups of beans cooked (or 3 cups of leftover Oaxacan Black Bean Soup), the dish is fast as well. And it is nutritious (low in meat and fat, high in grains, beans and flavor-- covering most of the popular topics these days). So enfrijoladas are a great candidate for everyday eating.

Serves 6 as an appetizer, 4 as a casual main course

1 cup (about 6 ounces) dry black beans, rinsed

2 avocado leaves OR 1/2 rib of fresh fennel, roughly chopped

1 1/4 cups (10 ounces) chorizo sausage, casing removed

1 medium white onion, sliced

Salt, about 1/2 teaspoon

12 corn tortillas (plus a few extra, in case some break)

About 3/4 cup Serrano-Tomatillo Salsa (optional)

3/4 cup (about 3 ounces) crumbled Mexican queso fresco, dry goat cheese or salted farmer’s cheese

3 tablespoons roughly chopped flat-leaf parsley



Making black bean sauce

Place the beans in a medium-size (2- to 3-quart) saucepan, cover with 3 cups water, remove any beans that float and heat slowly to a simmer.

If using avocado leaves, toast them for a few seconds per side (they’ll become aromatic and lightly brown) over a medium gas flame or heated griddle. Add the avocado leaves (or fennel), 1/4 cup of the chorizo and 1/2 of the onion to the beans, partially cover and simmer over medium to medium-low heat, stirring occasionally, until the beans are fully tender, 1 1/2 to 2 hours. If you see the beans peeking up through the liquid, add water to cover them by 1/2 inch.

Coarsely puree the beans in batches in a food processor or loosely covered blender. Return to the pot and add enough water to thin to the consistency of a medium cream soup. Taste and season with salt.

The tortillas and chorizo

Set up a steamer (a vegetable steamer in a large saucepan filled with 1/2 inch of water works well); heat to a boil. Wrap the tortillas in a heavy kitchen towel, lay in the steamer and cover with a tight lid. Boil 1 minute, turn off the heat and let stand without opening the steamer for 15 minutes.

Meanwhile, in a small (7- to 8-inch) skillet, cook the remaining 1 cup of chorizo over medium-low heat until done, about 10 minutes, breaking up any clumps as it cooks. Drain off the rendered fat, cover the skillet and keep warm over very low heat.

Finishing the enfrijoladas

Turn the oven on to the lowest setting and warm a serving platter in it. Pour out 1 1/2 cups of the warm bean sauce onto a deep plate. One by one, dip both sides of the warm tortillas into the sauce, fold into quarters and transfer to the warm serving platter, laying the tortillas in 2 rows, slightly overlapping. Keep warm in the oven.

Scrape any bean sauce remaining on the plate back into the pot. (If the sauce has thickened, add a little water to get it back to the original consistency.) Quickly bring it to a simmer, spoon it over the folded tortillas (there should be a considerable amount of sauce), strew with the warm chorizo, splash with the optional salsa, then sprinkle on the crumbled cheese, chopped parsley and the remaining sliced onion. Serve your delicious enfrijoladas without hesitation--they don’t take well to delays.

Advance Preparation: The black beans can be prepared through Step 1 several days ahead; the chorizo can be cooked, too. Store separately in the refrigerator, covered. Reheat the sauce slowly in a covered pan, thinning if necessary. Warm the chorizo before heating the tortillas and finishing the dish.

Shortcuts: Though the flavor and color won’t be as nice, the beans could be replaced with 2 drained 15-ounce cans of black beans.

VARIATIONS AND IMPROVISATIONS: The avocado leaf (or fennel) could easily be omitted or replaced with 2 or 3 canned chipotles en adobo or toasted-and-soaked red-black chipotles or chiles pasillas oaxaqueños (in fact, with the chipotle or pasilla oaxaqueño you won’t really miss the chorizo--either in the beans or on the top). Spooning soft goat cheese onto the tortillas before folding them makes the dish more substantial (you can omit the cheese garnish, if you wish). Bacon, ham or other sausage can replace chorizo; enfrijoladas are also delicious splashed with Roasted Tomatillo-Chipotle Salsa. In short, with bean sauce and tortillas as a base, you can vary toppings (or fillings) as you like.

Plantain Enfrijoladas with Sour Cream: Prepare the bean sauce, tortillas and chorizo as described in Steps 1 and 2. Fry 1 diced ripe plantain in a little vegetable oil over medium heat until browned. Dip the warmed tortillas in the warm sauce as described in Step 3, filling them with a mixture of the fresh cheese and chorizo as they are folded into quarters and layed in an ovenproof baking dish. Sauce them, then bake them covered in a 400-degree oven for 5 minutes or so, until very hot, then drizzle with a little Thick Cream or sour cream thinned with a little milk. Garnish with the fried plantains, onion and parsley.