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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!

I make moose burritos and they sure are good

LOL, I make Bambi burritos!

Spanish Rice

1 cup of long grain white rice
2 cups liquid ( I use 2 cups homemade chicken broth or 1 cup canned ch. broth plus 1 cup of water)
1 sm. can of tomato sauce
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped bell pepper
salt to taste
1/4 teaspoon of chili powder
4 medium cloves of garlic ( more or less to your taste)
pinch of sugar
2-3 table spoon's of Oil or lard

In a medium sauce pan heat oil. Add rice, cook on med. high heat stirring rice until golden brown. Add veggies and garlic stir for about 30 seconds. Add liquids, tomato sauce and seasonings. Stir. Taste to see if more salt needs to be added. Bring to a boil. Cover and reduce heat to low. Simmer for 20 minutes. Do not lift the lid or stir. Keep an eye on rice the last 2 or 3 minutes as rice may scorch on bottom.Stir and serve right away.

hints: This recipe can be adjusted to your tastes. Add some cilantro or commino if you like. Use vegetable or other broth. Use just water(will have much less flavor). Keep your liquid to 2 cups plus the tomato sauce.

This recipe came from my Hispanic Mother-in-law and is my favorite recipe for spanish rice.

Does anyone know how to make those great little tacos you can buy from Taco trucks? They are made with chopped beef and served in 2 layers of small steamed corn tortillas.

Chena, here is another recipe for you for a type of salsa, she calls it chili:

Ok, first of all, this is my M.I.L. recipe and she doesn't measure any of the ingredients but if you get it right it tastes great!. I just made some and it was quite good, though I need to play with the ingredients a bit better as it isn't quite as good as M.I.L.'s.

Chili

1 small can of tomato sauce
red pepper flakes
cumino (you will find this on the mexican food isle with the bagged mexican spices, you want seeds not powder)
4-5 cloves of garlic
salt
sugar

Crush the garlic cloves. My M.I.L. uses a mortar and pestle to crush the garlic but I used a food processor and it seemed to work fine. You can get a stone mortar and pestle at many grocery stores like Food For Less

Pour tomato sauce into a jar with a lid(Tupperware will work fine too). Add crushed garlic. Add 1-2 tablespoons of crushed red pepper flakes(depending on how hot you want it). Add about 1/2 teaspoon of salt. Add 2-3 pinches of sugar. Add about 1/4 to 1/2 teaspoon of cumino (cumino has a strong flavor so start with small amount and add more to taste). Put lid on your jar/container and shake vigorously. You can serve it immediately but the flavor will be better if you make it ahead and let it sit for a couple of hours.

You can leave the cumino out if you don't like it. You can add lemon or lime to the chili for a different flavor. I put the whole sauce into my little food chopper and blended it up real good. You can add or delete more of each ingredient to taste but you need a lot of garlic, it is really what makes this salsa so good. It shouldn't have a strong "tomato sauce" flavor, if it does add a bit more chili seeds, garlic or salt.

Serve this with eggs, meat, any mexican dish, really, anything you would eat regular salsa or hot sauce with. I know the measurements are not precise, so if you have any questions just ask.

This ones not "authentic" and is something I came up with but it is very good.

Green Enchiladas

1 whole chicken, boiled and shredded(remove and discard skin before shredding)

*if you boil the chicken with onion, celery, and garlic you will have a fine chicken stock for use with soups and any recipe calling for chicken broth. Strain broth and freeze in 16 ounce portions.

2-3 celery stalks finely chopped
1/2 an onion, finely chopped
1-2 green onions chopped
1 sm. can sliced olives
1/2 cup sour cream
1 large can Green enchilada sauce
1-2 cups shredded cheese( I use Cheddar and jack mixed together)
1 package flour or corn tortillas( my family prefers flour which has a milder flavor and compliments the green sauce very well)
One large rectangular baking dish, lined with foil and spray with pam.
Pre-heat oven to 350 degrees.

Saute veggies in a little olive oil just until translucent. Reserve a little of the chopped veggies, olives and cheese to garnish top of enchiladas before you place in the oven. Warm enchilada sauce in a pan that is big enough for your tortillas to lie flat in.

In a bowl, combine shredded chicken, onions, celery, olives, about 1 cup of cheese, 1/2-3/4 cup of sour cream, and add about 1/2 cup of enchilada sauce.

Set a dinner plate, bowl of chicken mixture, and your baking dish next to pan of warmed sauce. You are about to get really messy so get everything set up so you don't have to stop. Place a tortilla in the pan of sauce, turn it over, then move it to dinner plate. Use a large spoon to spoon some of the chicken mixture near one edge of the tortilla. When it has enough mixture, then roll the tortilla and transfer to your baking dish. When your dish is full, pour remaining sauce over the enchiladas. Top with cheese and garnish with onions and olives. Bake in oven for approximately 30 minutes or until cheese and sauce is bubbly. Serve with spanish rice(see side dish thread) and refried beans.

This dish is easily doubled for large families and works fine with corn tortillas if you prefer them. You will probably need to soften the corn tortillas by frying them in oil for a few seconds on each side then dipping them in the sauce. Otherwise, the tortillas will crack when you try to roll them.If you double the recipe you could stretch the chicken mixture by making the enchiladas a little smaller( use taco size instead of burrito size tortillas) or simply putting a little less of the mixture into the tortillas.

Two of the best Mexican or Tex-Mex restaurants I can recall were in Idaho Springs, Colo., and South of Denver, one called (I think) La Bola. And of course, the Monterey Peninsula in Calif. has dozens, as does Ariz.