I agree with your other answers that if you can get recipes from his mother, they would be authentic and just what he likes. If you don't live near her or have a close relationship with her, then Rick Bayless has a wonderful cookbook called Authentic Mexican regional cooking from the heart of Mexico.
It is not Tex-Mex, it's authentic Mexican. You might try checking Amazon.com for a less expensive copy of the book than going to regular book stores and paying the full price.
Hope that helps.I need help from some real Mexicans, I need recipes and instructions on good REAL MEXICAN FOOD?!?
I would suggest asking his mom for some recipes. Mexican cuisine is pretty varied, does he like Tex-Mex? New Mexican? True Mexican food like they eat in Mexico? You could also try a Mexican grocery store for ideas. It's hard to narrow it down to a few recipes without knowing what you are looking for.I need help from some real Mexicans, I need recipes and instructions on good REAL MEXICAN FOOD?!?
Authentic Enchiladas Verdes
1 bone-in chicken breast halves
1 cup chicken broth
1/8 white onion
1/2 clove garlic
1 teaspoon salt
1/2 pound fresh tomatillos, husks removed
2-1/2 serrano peppers
1/8 white onion
1/2 clove garlic
1/2 pinch salt
6 corn tortillas
2 tablespoons vegetable oil
1/2 cup crumbled queso fresco
1/4 white onion, chopped
1/2 bunch fresh cilantro, chopped
1. In a saucepan, combine chicken breast with chicken broth, one quarter onion, a clove of garlic, and 2 teaspoons salt. Bring to a boil, and then boil for 20 minutes. Reserve broth, set chicken aside to cool, and discard onion and garlic. When cool enough to handle, shred chicken with your hands.
2. Place tomatillos and serrano chiles in a pot with water, enough to cover them. Bring to boil, and continue boiling until tomatillos turn a different shade of green (from bright green to a dull, army green). Strain tomatillos and chiles, and place in a blender with another quarter piece of onion, 1 clove garlic, and a pinch of salt. Pour in reserved chicken broth, so that liquid just covers the veggies in the blender by about an inch. Blend all ingredients until they are completely pureed. Pour salsa in a medium saucepan, and bring to a low boil.
3. Pour oil in a frying pan, and allow to get very hot. Slightly fry tortillas one by one in hot oil, setting each on a paper towel afterwards to soak some of the oil. Finally, dip slightly fried tortillas in low-boiling green salsa, until tortillas become soft again. Place on plates, 3 per person.
4. Fill or top tortillas with shredded chicken, then extra green sauce. Top with crumbled cheese, chopped onion, and chopped cilantro.
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Empanadas
115 g butter, softened
85 g cream cheese
125 g sifted all-purpose flour
315 g fruit preserves
65 g white sugar
2 g ground cinnamon
1. DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
2. AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
3. Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
4. Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred.
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Mexican Rice
45 ml vegetable oil
185 g uncooked long-grain rice
6 g garlic salt
1 g ground cumin
40 g chopped onion
120 ml tomato sauce
475 ml chicken broth
1. Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
2. Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.I need help from some real Mexicans, I need recipes and instructions on good REAL MEXICAN FOOD?!?
Mexico is a huge country and the cuisine varies by region. Some recipes are heavy on seafood and others feature beef. Either way, true Mexican food does not get served with a ton of melted cheese, sour cream and shredded lettuce - that's the Americanized version of it. A lot of true Mexican foods take hours to prepare.
Pulled Beef Enchiladas
Start early in the day, because you have to cook a beef roast and then shred it.
1 pound round steak
2 large cloves garlic, crushed
1 medium onion, halved and thickly sliced
1/2 teaspoon freshly ground black pepper
1 tablespoon chili powder
1/2 cup beef broth
3 cups enchilada sauce
10 (9-inch) corn tortillas
Grated cheddar or Monterey Jack cheese, to garnish
Shredded lettuc, to garnish
Sour cream or nonfat yogurt, to garnish
Preheat oven to 300 degrees. Cut round steak into pieces that will fit snugly into a casserole with a lid. Strew about the beef the garlic,onion, pepper and chili powder, and pour the beef broth over all. Cover the beef with aluminum foil and then the casserole lid, and place the casserole in the preheated oven.
Let the beef cook, checking it once or twice to be sure the broth has not cooked completely away, for 2 1/2 to 3 hours. The beef is done when it is exceedingly tender to the fork, falling apart as you prod it. Remove the beef from the cooking juices and set it aside to cool.
Strain the cooking juices, discarding the solids reserving the broth. Set the strained broth aside.
When the beef is cool, shred it by pulling at it with two forks. Moisten it with the reserved broth and, if desired, refrigerate it for up to 2 days before proceeding with the next step. About an hour before you serve the enchiladas, preheat the oven to 350 degrees.
Pour one cup of enchilada sauce in a small, heavy, nonstick skillet. Heat it over medium-high heat and soften tortillas by passing them briefly through the hot enchilada sauce, draining them well before laying them on a brown paper bag or mat of paper towels. Continue until all the tortillas are softened. Spray 9-by-13 inch baking pan with nonstick spray. Spread about 1/2 cup or so enchilada sauce in the bottom of the pan.
Remove the reserved meat from the refrigerator and fill the tortillas by spooning a tablespoon or two of the meat into the bottom third of a tortilla, rolling it like a cigar and placing it seam-side down in the baking pan. Continue until you've filled all the tortillas; you may have some beef left over. Now pour enchilada sauce over filled tortillas until they are very nearly covered, tipping the pan to make sure the corners are well moistened. If you have beef left over, spread it over the top of the enchiladas.
Bake until the enchilada sauce is bubbling hot, about 30 to 45 minutes. Garnish each serving with shredded lettuce, grated cheese, sour cream or yogurt and salsa.
Makes 6 servings
http://www.mexgrocer.com/mexican-recipes…
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