AUTHENTIC
MEXICAN RECIPES
Welcome
to the recipe section of our Web home
The
following are authentic Mexican recipes which we have collected over
the years. In some instances, a commonly available item is
substituted for a Mexican ingredient that you just WON'T find north
of the border.
Enjoy!!
DEFINITIONS
Burrito:
flour tortilla rolled up
(filled)
Nacho:
deep fried corn tortilla
pieces
(wedges)
Chimichanga:
deep fried burrito (fried
crisp)
Enchilada:
flour tortilla filled with
different ingredients, covered with salsa and baked
Quesadilla:
tortilla turnover filled with
different ingredients (usually cheese)
and cooked on a griddle until golden
brown
Tostada:
a tortilla fried flat until
crisp
Taco:
fresh hot corn tortilla rolled
around a filling and doused with
salsa
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These first two
recipes come from a friend of ours, Mrs. Adriana Balderas de Valdez
Thank you so much
Adriana:
"Colache"
(zucchini with corn)
5 cups Zucchini cut fine cubes.
1/2 cup white onion chopped
2 garlic cloves minced
1 1/2 cups corn grain
1 cup mozarella cheese grated
2 spoons butter
Salt and pepper to taste.
Put butter in a casserole, add onion and garlic and cook until they
are tender. Add zucchini and corn, mix well and add salt and pepper
to season it, cover and cook a low heat for approx. 8 minutes or
until zucchini is tender but firm. Careful no overcook. Turn off the
heat and add the cheese, cover again. The cheese will melt with the
same heat.
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"Cochinita Pibil"
Pork with Achiote.
1.5 kg/ 3-31/2 lb. boneless pork (loin & leg)
1 small white onion
2 garlic cloves
5 oranges juice (fresh)
3/4 cup. white vineger
1/2 small box condimento de Achiote (condimented Annato box. of 3.5
oz. you can found it in a Latin store in Toronto, Emporio latino in
Kengsinton Market or any other)
salt and pepper .
Cut the pork into larges cubes and place it in a big casserole.
Cover whit water , add salt and boiled aprox. one hour.
Mix the onio, garlic, oranges juice, vinager and achiote pasta in a
blender. Add the mix in the casserole and add pepper and salt to
season it. Cover the casserole and continue to cook over a low heat
for about 11/2 hours, util all the juices have been almost
absorbed. Then shred the pork whir help of a fork.
ENJOY!!
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Now here are ours:
Corn
Tortillas
Made
from scratch, these are the 'real deal'
2 cups Masa Harina
or Instant Corn Masa Mix
1 1/8 cups
Water
1 Tbsp
Salt
Mix the 3
ingredients thoroughly for 2 to 3 minutes until dough forms a firm
ball (if dough feels dry, add 1 or 2 Tbsp water). Divide the dough
into 16 small balls, cover with damp cloth to keep dough moist.
flatten ball between hands, place each flattened ball between two
sheets of waxed paper or heavy plastic wrap. Roll out or press in a
tortilla press until tortillas measure 5 to 6 inches in diameter.
Carefully peel off the waxed paper or plastic wrap. Cook on a very
hot (440 to 480 F) ungreased griddle or skillet for 15 to 30
seconds. Turn. Continue cooking 15 to 30 seconds more. Once cooked,
cover the tortillas to keep soft and pliable. Makes 16
tortillas
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Fresh
Mexican Salsa (Salsa Cruda)
This
is a Mexican staple, every families recipe is a little different
1 large Tomato.
diced
finely
1 small to medium
Onion, diced
finely
2 to 3 Jalapeno
Peppers, seeded and diced finely
1 to 2 fresh Limes,
juiced
Salt to
taste
Fresh Cilantro,
chopped (if
desired)
Mix tomato, onion
and peppers. The colours of red, white and green should appear
equal. The colours of the salsa represent the colours of the Mexican
flag. Add the juice of one lime. If the lime is not very juicy, add
some of the second lime, to taste. The lime taste should be
noticable. Add salt to taste. Sprinkle with cilantro (if desired)
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Guacamole
'Avocado'
in Spanish is a 'Guaca', 'Mole' in Spanish is 'sauce', hence
Guacamole is Avocado Sauce
2 medium Avocados,
peeled and mashed
3 Tbsp fresh Lime
juice
1 medium white or
red Onion, finely chopped
1 large clove of
Garlic,
minced
1 or 2 fresh
Jalapeno Peppers, finely chopped
Salt
Pepper
Mix all ingredients
together in medium bowl. Makes 1 3/4 cups.
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Salsa
Verde (Green Sauce)
2 or more Serrano
Chiles, finely chopped
1 heaped Tbsp
finely chopped white Onion
1 small clove
Garlic, finely
chopped
1/3 cup, firmly packed, roughly chopped Cilantro
8 ozs. Tomate Verde (Tomatillos), cooked and partially drained
(about 1 cup)
Salt to
taste
1 additional Tsp, finely chopped Cilantro (optional)
Put the chiles,
onion, garlic and cilantro into a 'molcajete' ( a traditional
Mexican mortar and pestle, usually made from lava rock) or blender
and crush or blend - if the latter, you may need to add a little
water - to a paste. Gradually add the Tomate Verde and blend to a
textured consistency. Add salt and sprinkle the remaining cilantro
over the top.
Note: This sauce
can be made up to 3 hours ahead but tends to lose colour and flavour
after that time. Freezing not recommended.
How to Cook
Tomatillos: Remove the husks from the tomatillos, cover with cold
water, then simmer over medium heat until soft but not breaking
apart - 10 to 15 minutes, depending on size. OR Simply go down
to your friendly neighbourhood grocery store and pick up a can
of cooked tomatillos from the Mexican food section.
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Slowcooker
Salsa
This
is a cooked Salsa similar to a chili sauce
2-3 Tbsp Vegetable
Oil
2 medium Onions,
diced
1 large clove Garlic, minced
6 large
Tomatoes
1 large Green
Pepper
2 large Jalapeno Peppers with seeds, diced
2 Tbsp Salt
(coarse)
1 small can Tomato Paste
2 Tbsp fresh
Cilantro
Place Vegetable
oil, onion and garlic in slowcooker insert, put in microwave for 4
minutes on high. Add tomatoes, green pepper, Jalapenos, salt and
tomato paste. Place insert into slowcooker on high for 2 hours.
After the 2 hours, add cilantro and leave lid on for 5 minutes. Then
put into canning jars.
Medium HOT! for
lesser heat, remove seeds from Jalapenos.
Yield: Approx 5-6
cups
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Red Enchilada
Sauce
1 Tbsp Olive
Oil
2 cloves Garlic,
minced
1 Tsp minced
Onion
1/2 Tsp dried
Oregano
2 1/2 Tsp Chili
Powder
1/2 Tsp dried
Basil
1/8 Tsp ground Black Pepper
1/8 Tsp
Salt
1/4 Tsp ground Cumin
1 Tsp dried
Parsley
1/4 cup
Salsa
1 (6oz) can Tomato Sauce
1 1/2 cups
Water
Heat the oil in a large saucepan
over medium heat. Add the garlic and sautee for 1 to 2 minutes. Add
the onion, oregano,chili powder, basil, black pepper, salt, cumin,
parsley, salsa and tomato sauce.
Mix together and then stir in the
water. Bring to a boil, reduce heat to low and simmer for 15 to 20
minutes.
Makes 3 cups (8 servings)
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Texas
Enchilada Sauce
2 (6.5 oz) cans Tomato Sauce
1 (28 oz) can
Crushed Tomatoes
1/3 cup Chili
Powder
1 Tbsp
Oregano
1 Tsp
Paprika
2 Tsp ground
Cumin
2 Tsp ground Black Pepper
1/4 Tsp
Salt
1 clove Garlic,
minced
1 Tbsp
Butter
1 Onion,
minced
1 Green Bell Pepper, chopped
In medium saucepan combine tomato
sauce, crushed tomatoes, chili powder, oregano, paprika, cumin,
pepper, salt and garlic. Cover and cook over medium heat.
Meanwhile, melt butter in a small
skillet over medium heat. sautee onion for about 4 minutes: stir
into sauce. Cook sauce for 20 minutes, stirring occasionally. Stir
in bell pepper and cook 10 minutes longer.
Makes 6 - 8 servings
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Baked Tortilla
Baskets
Fajita Size Flour Tortillas
Vegetable
Oil
Dried Beans or
Rice
To prepare, soften tortilla by
warming briefly in skillet or microwave. Brush both sides of
tortilla with vegetable oil and gently push into a 1-cup custard
dish or small oven-proof bowl. Line with foil and weigh down with
beans or rice. Bake, uncovered, at 400 degrees F for 7 minutes.
Carefully remove shell from bowl
and allow to cool. Adjust bowl and tortilla size for larger
baskets.
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Frijoles De
Olla (Pot Beans)
These are
delicious on their own, but are a 'must' for the next recipe
1 pound Dried Beans - Black (about
2 1/4 cups) OR Pinto (about 2 1/2 cups)
10 to 12 cups Hot Water,
approximately
1/3 cup roughly sliced White
Onion
2 Tbsp Pork
Lard
Salt to
Taste
2 large sprigs Epazote, Only if
black beans are
used
Rinse the beans in cold water and
let them run through your hands to make sure there are no small
stones or pieces of earth among them. Put the beans into a pot and
cover with cold water. Add the onion and lard and bring to a boil,
then lower the heat and let the beans simmer, covered, until they
are just soft and the skins are breaking open - about 4 hours for
Black beans and 2 1/2 for other varieties, although it is very
difficult to be precise. (Much will depend on the age of the beans,
how long they have been stored, and if they have dried out too much,
and on the efficiency of the pot or pan in which you are cooking
them) Add the salt and continue cooking over low heat for another
1/2 hour or more, until the beans are completely soft.
For Black beans, add the Epazote
just before the end of the cooking time, as it tends to lose flavour
if cooked too
long.
These beans will keep in the
refrigerator for about 2 days. They can also be frozen
for up to about
3months.
Epazote is a Mexican herb used in bean dishes because of its ability
to prevent gas from the
beans as well as adding a very distinct flavour to the beans. Your
only hope in finding Epazote is to try a Mexican market or Latino
variety store.
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Frijoles
Refritos 'Well-Fried Beans'
These are
authentic 'refried beans'..NOTHING like what you're served at Taco
Bell
6 Tbsp Pork Lard
2 Tbsp finely chopped White Onion
8 ozs. Beans cooked as for
'Frijoles De Olla', 3 1/2 to 4 cups with broth
In a very heavy skillet - about 10
inches in diameter - heat the lard and fry the onion, without
browning, until soft. Add 1 cup of the beans and their broth and
mash well as you cook them over high heat. Gradually add the rest of
the beans, little by little, mashing them all the time until you
have a coarse puree.
As the puree begins to dry out and
sizzle at the edges, it is ready to be used for the recipes calling
for frijoles refritos.
Note: Frijoles Refritos freeze well
and can always be ready to use, just reheat them.
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Tacos
The REAL
DEAL!! THESE are what Mexicans really eat
1 1/2 - 2 Lbs Beef (I use round or
sirloin steak) cut into thin strips
MARINADE: 4 Tbsp Maggi
seasoning
2 Tbsp (heaping) Yellow
Mustard
Juice of two fresh
Limes
1 1/2 Lbs Grated Cheese (Friulano-Tre
Stella)
2 Tbsp
Oil
Tortillas -
heated
Fresh
Salsa
Sour Cream or Mexican Crema
Cut beef into strips. Prepare
marinade. Pour marinade over meat. Mix well. Marinate for 2 hours or
longer. Drain marinade. Put meat into hot frying pan with oil. Stir
and cook until no longer pink. Turn down heat to medium. Add cheese.
Stir until meat and cheese are one and cheese is melted thoroughly.
Spread approx. 3 to 4 strips of
meat and cheese down center of tortilla. Cover meat with some salsa
and some sour cream or crema. Add additional grated cheese if
desired
Fold up bottom of tortilla 1/4 of
the way up. Fold left side over, then the right side over. Enjoy!!
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Crema Mexicana
Mexican-style
Thick Cream ( This is to DIE for!)
1 cup Heavy Whipping Cream
1/4 cup good-quality commercial
Sour Cream with active cultures
OR
2 Tbsp Buttermilk with active
cultures
In a small saucepan, heat the cream
just long enough to take the chill off - to bring it to body
temperature. ( about 100 degrees F). Off the heat, whisk in the sour
cream (or buttermilk) and pour into a glass jar. Set the lid on the
jar (but don't tighten it), then place the jar in a warmish place
(it shouldn't be over 90 degreesF)
After 12 hours, the cream should be
noticeably thicker. Refrigerate (you can tighten the lid now) for at
least 4 hours or, better yet, overnight to complete the thickening.
Crema will last for at least a week in the refrigerator.
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Chicken
Fajitas
4 boneless, skinless Chicken
Breasts, sliced in strips
1 or 2 red or yellow Sweet Peppers,
sliced in strips
1 large Onion, sliced in
strips
3 Tbsp Vegetable
Oil
1 Tbsp Chili
Powder
Fresh Mexican
Salsa
Sour Cream or Mexican Crema
grated Cheddar
Cheese
MARINADE:1/4 cup Lime
juice
1/4 cup Vegetable
Oil
2 Tbsp fresh chopped
Cilantro
1 Tbsp Chili powder to
taste
1 Tsp ground
Cumin
1/2 Tsp
Salt
1/4 Tsp Red Pepper
Sauce
1 Tbsp Maggi seasoning
Marinate chicken breasts for 30
minutes. Remove from marinade and sprinkle with 1 Tbsp chili Powder.
Sautee in 1 Tbsp Oil. Remove chicken. Add 1 Tbsp oil to pan
and sautee peppers until just beginning to cook. Remove peppers. Add
last Tbsp of oil to pan and sautee onions. Remove.
Warm tortillas in a dampened tea
towel in the microwave for 30 seconds to 1 minute.
To make a fajita, put a small
amount of chicken, onions and peppers down the middle of a tortilla
to within 1 inch of top and bottom. Dab on sour cream and salsa.
Sprinkle with cheese if desired. fold bottom of trotilla towards
top. fold each side of the tortilla over, wrapping the filling to
make for easy handling.
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Chicken
Quesadillas
2 cups shredded Cheddar
Cheese
8 (8 to 10 inch) Flour
Tortillas
1 cup cooked and diced taco
seasoned
Chicken
1/2 to 1
cup roasted or sauteed sweet red Pepper,
chopped
1/2 to 1 cup Sauteed Onion slices,
not quite cooked
through
Fresh Mexican
Salsa
Sour Cream or Mexican Crema
Place 4 tortillas on an ungreased
baking sheet. Divide cheese, chicken, peppers and onions on the
tortillas, spreading evenly. Put the other 4 tortillas on top of the
prepared tortillas. Bake in a 350 degree F oven for 5 minutes or
until cheese is melted and bubbly. Slice quesadillas into quarters
and serve with fresh salsa and sour cream or crema.
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Easy
Quesadillas
4 soft taco-size Flour
Tortillas
3/4 cup Refried
Beans
1 1/4 cups shredded Mexican Cheese
Blend, divided
1/2 cup Taco Sauce (salsa),
divided
Sour Cream or Mexican Crema
Spread beans evenly over 2
tortillas. Sprinkle evenly with 3/4 cup cheese and drizzle with 1/4
cup taco sauce. Top with remaining tortillas. Place tortilla on hot
frying pan and turn when cheese starts to melt and tortilla is
slightly browned, and lightly cook on second side.
Cut each quesadilla into 8 wedges;
serve with remaining taco sauce, cheese and sour cream or crema
Appetizers: Serves 8
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Enchilada
Casserole
1 large jar
Salsa
1 Lb. Ground Beef, browned
with
1 Pkg dry Taco seasoning
mix
1 can Black
Beans
2 cups shredded Cheddar
Cheese
9 Corn
Tortillas
Place 3 tortillas in bottom of
crockpot. Layer on top of tortillas 1/3 of the ground beef, 1/3 of
the salsa and 1/3 of the cheddar cheese, then 3 more tortillas.
Repeat each layer 2 more times, ending with cheese.
Cover and cook on low for 6 to 8
hours. Serves 4.
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Fire Balls
12 oz Jalapeno Peppers,
canned
1 cup Buttermilk Biscuit Baking mix
6 oz Mozzarella Cheese - shredded
1 lb Sausage
Meat
6 oz seasoned Bread
Crumbs
Cut off stem end of peppers. Stuff
peppers lightly with cheese, then set aside.
Thoroughly mix sausage, biscuit mix
and remaining cheese. Make small patties from the mixture. Place a
pepper in the center of each patty, then wrap and seal the dough
around the pepper. Coat one or two balls at a time by shaking them
in a plastic bag with the pork breading mix. In a lightly greased
skillet, brown sausage balls until sausage is thoroughly cooked,
turning several times. Let cool a bit on a paper towel and
serve.
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Mexican Fiesta
Soup
2 (14 1/2 oz) cans Chicken Broth
2 cups cubed Cooked Chicken
1 (17 oz) can whole kernel Corn,
undrained
1 (11 1/2 oz) can Vegetable Juice
1 (8 oz) jar Salsa
1 (4 oz) can chopped Green Chiles,
drained
1/2 cup chopped Green Onions
2 cups cooked long grain Rice
2 Tbsp chopped fresh Cilantro or 2
Tsp dried leaves
Shredded Monterey Jack Cheese,
optional
In large saucepan, combine all
ingredients except cheese. Bring to a boil, reduce heat. Cover,
simmer 15 minutes or until heated through.
Serve with cheese.
serves 6.
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Mexican Rice
1 medium Onion, chopped finely
1 clove Garlic, minced
1 Carrot, grated
1 medium fresh Tomato, chopped
finely
1 cup Rice
2 Tbsp Lard or Bacon Drippings
2 cups Chicken Broth
1/2 Tsp Salt
1/4 Tsp Black Pepper
1/4 Tsp Cumin
1 Chicken Bouillon Cube
Brown rice in lard. Add onion and
garlic and cook until softened. Put all your spices in. Add
remainder of ingredients. Cover and lower heat until gently
simmering. Cook for 20 to 25 minutes. Do not lift cover. Rice should
be dry and every grain fluffy.
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Shrimp
Tostadas
1 Lb cooked bay Shrimp
1 cup diced Tomatoes, drained
1 cup chopped White Onion
1 can (4 oz) diced Green Chiles
1/4 cup chopped fresh Cilantro
2 cups Refried Beans, warmed
10 Tostada Shells, warmed
2 1/2 cups shredded Romaine Lettuce
Vegetable Oil
fresh Lime juice
Combine shrimp, tomatoes, onion,
chiles, vegetable oil and lime juice in medium bowl; cover. (may be
prepared ahead and refrigerated)
Spread about 2 Tbsp beans over each
tostada shell. top with 1/4 cup lettuce and 1/2 cup shrimp mixture.
Serve.
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Mexican
Pickled Onions
1 large Red Onion
4 Radishes
1/2 cup Rice Vinegar
1 Tsp Salt
1 Tbsp Sugar
1 Jalapeno Pepper
Fresh Lime Juice
Slice onion, radishes and jalapeno
pepper thinly into circles. Add all other ingredients, toss and
refrigerate for a couple of hours.
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Sopes
(Cornmeal Cakes)
1 cup Yellow Corn Meal
1 cup Masa Harina flour (Mexican
corn masa mix)
1/4 cup Shortening or Lard
1 cup warm Water
4 oz diced Green Chiles (optional)
1 Tbsp Vegetable Oil
TOPPINGS: Refried Beans, Cheese,
Salsa, Jalapeno slices, Sour Cream
Place corn meal and flour in a
large bowl; cut in shortening or lard with pastry blender or two
knives until mixture resembles coarse crumbs. Gradually add water,
kneading until smooth. Add chiles, mix well. form dough into 16
small balls. Pat each ball into 3 inch patty, place on waxed paper.
Heat 1 Tbsp vegetable oil in large
skillet over medium-high heat for 1 to 2 minutes. Cook patties for 3
minutes on each side or until golden brown, adding additional oil as
needed to prevent sticking.
Top with beans, cheese, salsa,
jalapeno slices and sour cream
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Carnitas
The pork is
tangy, crispy but not greasy and makes a terrific fiesta dish
1- 4 to 5 Lb Lean boneless Pork
Loin Roast, with excess fat removed
1 cup Salsa Verde
1 large Onion, minced
4 cloves Garlic, minced
1 Tbsp Seasoned Salt
2 Tsp Pepper
Place pork roast in 9x14 pan. Rub
garlic into the roast. Sprinkle with salt and pepper. Cover with
salsa verde and onions. Loosely cover the pan with aluminum foil.
Bake at 300 degrees F. for 4 1/2 hours, or until roast is fork
tender. Remove roast from oven. Cool until you can touch the meat
comfortably. Remove from pan and place on cutting board. Skim the
fat off the juice in the pan. Using two forks, shred the pork.
Remove fat from meat. When all meat is shredded, return it to the
pan and mix the pan juices thoroughly with the pork. Return to oven.
Cook, uncovered for 30 minutes or until pork is crispy on top.
Remove from oven. Turn pork. return to oven and cook another 20
minutes, until pork is crispy on top and there is almost no liquid
left in the pan.
Serve with corn or flour tortillas
and your choice of grated cheese, sour cream, chopped green onions,
sliced avocados, chopped cilantro, sliced radishes, salsa fresca or
salsa verde.
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Spicy Shrimp
And Rice
2-3 cups Mexican Rice
1 Tbsp Olive Oil
2 Garlic cloves, minced
1 large (2 small) Jalapeno Pepper,
finely diced
1 Tomato, chopped
1 Lb Shrimp
2 Tbsp fresh Lime juice
2 Tbsp fresh chopped Cilantro
Heat olive oil in fry pan. Stir in
tomato, garlic and peppers. Cook until garlic is golden. Add shrimp
and lime juice. Cook shrimp.
Put shrimp on top of cooked Mexican
rice. Sprinkle with chopped cilantro.
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Tortilla
Appetizers
6-6 inch Flour Tortillas
1/2 Salsa
1/2 cup chopped Jalapeno pepper
1/2 cup chopped Red Bell Pepper
1/2 cup sliced Green Onion (about
3)
1/4 Tsp crushed Red Pepper
(optional)
2 cups Mexican Blend Cheese
Refried Beans
Preheat oven to 400 degrees F.
Place tortillas on baking sheet. Bake for 3 to 4 minutes or until
crisp. spread Refried Beans evenly on tortillas. Spread 1 Tbsp taco
sauce or fresh salsa over beans. Top with bell peppers, green onions
and sprinkle with shredded cheese. Bake for 7 to 8 minutes or until
cheese is melted. Cut into wedges.
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Michelada
roughly
translated as 'my cold beer'
This spicy
concoction is a beer with lime and some peppery seasoning. It's kind
of like a tomato beer without the tomato.
1/2 Lime
Coarse Salt
2 dashes Worchestershire sauce
1 dash Soy Sauce
1 dash Tabasco Sauce
1 pinch Black Pepper
1 dash Maggi Seasoning, optional
12 ozs Beer, preferably a dark
Mexican beer like Negra Modelo
Squeeze the juice from the lime and
reserve. Salt the rim of a highball glass by rubbing it with the
lime and dipping it in the coapse salt. Fill with ice.
Add lime juice, Worchestershire,
soy sauce, Tabasco, pepper and Maggi
Pour in beer, stir and serve,
adding more beer as you sip.
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Rompope
(Mexican Egg Nog)
Rompope is the
Mexican version of egg nog and is traditionally spiked with Rum or
in Chiapas, with Comiteca Brandy
4 cups Milk
1 cup Sugar
3 inches Canele (cinnamon bark)
1/4 Tsp Baking Soda
12 Egg yolks
1/2 cup Rum, Brandy or Comiteca
In a medium saucepan, over medium
heat, mix together the milk, sugar, cinnamon and baking soda. When
it begins to boil, lower the heat and simmer for about 20 minutes.
Set aside to cool, and strain to remove the cinnamon bark
Place thje egg yolks in a mixing
bowl and whisk or beat with an electric mixer about 5 minutes, until
thick and lemon yellow. While still beating, slowly pour the cool
milk mixture into the yolks. Return to the saucepan and cook over
low heat, stirring constantly, until the mixture thickens and
lightly coats the back of a wooden spoon.
Remove from heat and stop the
cooking by pouring tho Rompope into a bowl (preferably metal) that
is resting on ice in a larger bowl. Stir ubtil cool. Gradually stir
in the brandy, run or Comiteca and it's ready to serve, or it can be
lightly covered in the refrigerater.
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