Looking for good authentic Mexican food recipes like you would find in mexico?

no texmex or americanized foods! 100% mexican foodLooking for good authentic Mexican food recipes like you would find in mexico?
Have you ever tried Enchiladas Potosinas? They're made of chorizo and potatoes served on a small red tortilla (it's masa with red chiles) topped with fresh cheese, sour cream and lettuce.Looking for good authentic Mexican food recipes like you would find in mexico?
Authentic Mexican Tortillas



INGREDIENTS

3 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons salt

3/4 cup shortening

3/4 cup hot water



DIRECTIONS

Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist.

With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so.

Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness.

Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.



Authentic Mexican Enchiladas



INGREDIENTS

6 dried chile de arbol peppers

1 clove garlic

1 teaspoon salt

3/4 cup water



1 cup vegetable oil for frying

18 (6 inch) corn tortillas

3 cups crumbled queso fresco

1 cup sour cream

1 cup shredded lettuce

2 medium tomatoes, thinly sliced

1/2 cup chopped green onions



Snap the tops off of the dried chilies, and place in a saucepan with enough water to cover. Bring to a boil, and simmer for 15 minutes. Drain the water, and place chilies into a food processor or blender with the garlic and salt. Puree until smooth. Press sauce through a strainer, and set aside.

Heat the oil in a large skillet over medium heat. Soak each tortilla in the sauce, then place in the hot oil. Turn over almost immediately, and fry for about 5 seconds on the other side. Remove to a plate that is lined with paper towels. The easiest way to do this is to fry the tortillas and stack them directly on top of each other until you have fried them all. This will keep the tortillas pliable until you are ready to fill them.

Take one fried tortilla at a time, and fill with about 2 tablespoons of the queso fresco. Roll up, and place seam side down on a plate. Place three of these on each plate. Top in the following order: Start with a layer of sour cream, then a small handful of lettuce, three tomato slices, 2 more tablespoons of queso fresco, and finally, 1 tablespoon of green onions.





My cousin's Boyfriends mom is from mexico and she gave me these recipes.
Albondigas Soup



"A rich, filling version of Mexican meatball soup. I make the meatballs ahead and freeze them to use as needed. Mild or hot salsa may be used; green chili salsa works particularly well!"





INGREDIENTS

455 g lean ground beef

115 g pork sausage

1 onion, chopped

1 egg, beaten

3 g salt

0.5 g ground black pepper

0.7 g garlic powder

60 ml milk

10 g chopped fresh basil

60 g cornmeal

6 (14 ounce) cans beef broth

224 g salsa

1 onion, chopped

2 (14.5 ounce) cans peeled and diced tomatoes

0.7 g dried basil

0.8 g dried oregano

0.5 g ground black pepper

90 g white rice



DIRECTIONS

Mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (If you use condensed beef broth (e.g., Campbell's), eliminate the salt in the meatballs and use 5 cans (10.5 ounces each) broth plus one quart water.) Bring to a boil and simmer 20 minutes.

Combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teaspoon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. Form into tiny, bite-size meatballs.

Add meatballs and rice to broth. Simmer, covered, very slowly for 1 to 1 1/2 hours.Looking for good authentic Mexican food recipes like you would find in mexico?
Buy some frozen tortillas (I can get them here in a healthfood store), soak some Pinto beans (this takes a loooong time, 12 hours or something) then cook them (about 1 hour).

Heat the tortillas in a pan, then put cheese on top to melt. Add the beans, some lettuce, hot sauce, cream or joghurt, lime juice, and tomato slices. Enjoy!!
Try:



http://www.rickbayless.com/



http://en.wikipedia.org/wiki/Diana_Kenne鈥?/a>



These are two that have either lived or lived as in Mexico. They will have the most authentic recipes.Looking for good authentic Mexican food recipes like you would find in mexico?
It's simply not possible to cook like a mexican if your a gringo, (or other non-mex) I was practically raised in a half mex fam and they have secret ingredients they won't even tell their spouse if said spouse is a gringo.
Rick Bayliss /Fontera grill Chicago/Mexico one plate at a time! (PBS) show. good stuff! look on website(PBS)