Mexican Food?

I come from the Los Angeles area and moved to missouri, and miss all the mexican food out there. I was raised on it. I was wondering if anyone knows a good recipe for carnitas, carne asada, and I dont know what its called but the marinated chicken that you woulod BBQ, Then roll in torillas and..ummmm.. You can not find any good authentic mexican food here. Sucks. ThanksMexican Food?
Allrecipes.com is a good place to find any kind of recipe. Plus, they have ingredient searches, collections, and great reviews with more ideas on how to tweak recipes.Mexican Food?
go on line and google mexican food recipes
im only 12 so i cant help u with a lot i just watch my grandma

quesadillas

warm a tortilla on a comal

put cheese on it fold continue to cook

im sorry this doesant help much i never cook hard mexican foodsMexican Food?
This should get you started...

I asked some friends in a group I'm on....



I use carne asada seasoning that I purchase at the local store here but you

could use salt, pepper, a little garlic, onion. some type of chile powder,

then slice green pepper, onion thinly and place over the meat along with

sprigs of cilantro and pour some orange juice (I also add beer but that

isn't Mexican)lime juice and marinade for a bit before BBQing the beef. As

for the pinto beans...just cook in water and add a little chopped onion,

jalepe帽o, cilantro and minced garlic. I also add chorizo if I have it on

hand. Cook in water with caldo de pollo seasoning or chicken bouillon until

the beans are tender. Then add salt to taste.





Carne Asada and side of beans



I always include lime juice and sometimes some orange juice in

my carne asada. Here are the ingredients which I use for pinto

beans I usually put some salt pork in mine or even a ham hock. No

directions here because it's pretty straight forward. Saute the

onion, garlic, bell pepper (if using) and add the rest with water to

cover by an inch or so.



1 bag Pinto Beans

2 Tablespoons Oil or bacon fat (or salt pork)

1 medium onion, diced

1/2 teaspoons garlic

1 medium green bell pepper, seeded and diced Optional

1 Tablespoon jalapeno pepper, diced

1/2 teaspoon cinnamon

1/4 teaspoons Epazote

1/4 teaspoon Mexican Oregano

**************************************鈥?br>


Tacos Carne Asada



2 pounds flank or skirt steak, trimmed of excess fat

1 recipe Mojo, recipe follows

Olive oil, for coating the grill

Kosher salt %26amp; freshly ground black pepper

16 (7-inch) corn tortillas

Shredded romaine or iceberg lettuce, for serving

Chopped white onion, for serving

Shredded Jack cheese, for serving

1/2 cup Pico de Gallo, recipe follows

2 limes, cut in wedges for serving



Lay the flank steak in a large baking dish %26amp; pour the mojo over it.

Wrap tightly in plastic wrap %26amp; refrigerate for 1-8 hrs, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hrs though, or the fibers break down too much %26amp; the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame

(you can also use a broiler). Brush the grates with a little oil to

prevent the meat from sticking. Pull the steak out of the mojo

marinade %26amp; season the steak on both sides with salt %26amp; pepper.

Grill (or broil) the steak for 7-10 mins per side, turning once, until medium-rare. Remove the steak to a cutting board %26amp; let it rest for 5 mins to allow the juices to settle. Thinly slice the steak across the grain on a diagonal. Warm the tortillas for 30 secs on each side in a dry skillet or on the grill, until toasty %26amp; pliable.



To make the tacos, stack up 2 of the warm tortillas, lay about 4

ounces of beef down the center, %26amp; sprinkle with some lettuce,

onion, %26amp; cheese. Top each taco with a spoonful of the Pico de Gallo

salsa %26amp; garnish with lime wedges. Repeat with the remaining

tortillas.

**************************************鈥?

Mojo:

4 garlic cloves, minced

1 jalapeno, minced

1 large handful fresh cilantro leaves, finely chopped

Kosher salt %26amp; freshly ground black pepper

2 limes, juiced

1 orange, juiced

2 tablespoons white vinegar

1/2 cup olive oil



In a mortar %26amp; pestle or bowl, mash together the garlic, jalapeno,

cilantro, salt, %26amp; pepper to make a paste. Put the paste in a glass

jar or plastic container. Add the lime juice, orange juice, vinegar,

and oil. Shake it up really well to combine. Use as a marinade for

chicken or beef or as a table condiment.

Yield: approximately 1 1/4 cups

**************************************鈥?

Pico De Gallo:

4 vine-ripe tomatoes, chopped

1/2 medium red onion, chopped

2 green onions, white %26amp; green parts, sliced

1 Serrano chile, minced

1 handful fresh cilantro leaves, chopped

3 garlic cloves, minced

1 lime, juiced

1/4 cup extra-virgin olive oil

1 teaspoon kosher salt



In a mixing bowl, combine all ingredients together. Toss thoroughly.

Let it sit for 15 mins to 1 hour to allow the flavors to marry.
Chicken Shredded for Tacos



%26gt; 2 lbs boneless chicken thighs

%26gt; 1 large white onion, peeled and quartered

%26gt; 5 cloves garlic, peeled and lightly crushed

%26gt; 2 bay leaves

%26gt; 1 Tbs ground cumin

%26gt; 1 ancho or other mild dried chili, optional

%26gt; 1 Salt and pepper to taste.

%26gt;

%26gt; 1. Combine all ingredients in a saucepan and add water to cover.

Turn

%26gt; heat to high, bring to a boil, and skim any foam that comes to the

%26gt; surface. Partially cover and adjust heat so mixture simmers

steadily.

%26gt; Cook until meat is very tender, about 30 minutes. Remove from

liquid

%26gt; and cool. Shred meat with fingers. Taste and adjust seasonings; use

%26gt; within a couple of days.





Pork Roast Carnitas Slow-Roasted Pork for Tacos



10 cloves garlic, peeled

2 lbs pork shoulder, preferably boneless and in one

piece

1/2 tsp peppercorns

1 tsp fresh oregano (or use dried Mexican oregano)

1 tsp cumin seeds

1 inch cinnamon stick

1 tsp coriander seed

1 tsp salt

2 Tbs fresh orange juice

2 Tbs fresh lemon juice



1. Sliver 4 cloves of the garlic and use a thin-bladed knife to poke

holes all over the pork; insert garlic slivers in holes.



2. Combine the peppercorns, oregano, cumin, cinnamon and coriander in

a small skillet and turn the heat to medium. Toast, shaking the pan

occasionally, until the mixture is fragrant, 3 to 5 minutes. Remove

from heat.



3. Combine the toasted spices, salt and remaining garlic in the

container of a small food processor or blender. Turn on the machine

and gradually add the orange and lemon juice until you have a smooth

puree. Rub all over the pork; let the pork sit at room temperature

for up to 2 hours or in the refrigerator for up to 24 hours.



4. At least 2 hours before you plan to eat, turn the oven to 300

degrees or prepare a charcoal or gas grill to cook over low indirect

heat. Put the pork in a roasting pan in the oven or directly on the

grill rack; if you're grilling, cover the grill. Cook, checking

occasionally and basting with the pan juices if you're roasting (add

water to bottom of pan if mixture dries out), until pork is brown and

very, very tender, at least 2 hours. Shred or slice pork and use hot

or at room temperature (pork can be refrigerated for up to 2 days).



Recipe Author: The Minimalist, The Taco Joint in Your Kitchen By MARK

BITTMAN; July 26, 2006 in the New York Times

Recipe Source: World-Cuisine Digest, Vol 1, Issue 65Mexican Food?
Carnitas "Little Meats" Pork

4 1/2 lb of pork shoulder

water

2 teaspoon of salt

1/2 teaspoon each crumbled oregano, ground cumin, %26amp; ground of crushed whole coriander

2 medium -sized onions, chopped

2 carrots chopped

Place the pork shoulder in a deep pan %26amp; just barely cover with water. Add the salt, oregano, cumin, coriander, onions %26amp; carrots. Bring water to a boil, cover pan %26amp; simmer meat gently for 2 1/2 hours. Lift meat from stock (save for soups) %26amp; place in a baking pan. Bake in a 350 degrees oven for 45 minutes to 1 hour or untill meat is well browned. Drain off all fat.

You can then fill your fried corn tortilla or flour tortilla with the carnita meat . add mashed avocado , cheese, pico de gao, %26amp; or salsa to carnita's. enjoy Freeze leftover meat for future receipes.