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Authentic Mexican Recipies – Make your own Chile Sauce

If you can get your hands on some fresh green chiles, you can make some delicious and tangy Chile Sauce. This sauce can be used for enchiladas, chile verde or in a taco or a burrito. Homemade green chile sauce can be fine-tuned to your liking because you can choose chiles that suit your taste and desired heat level.

A simple way to make your chiles into a sauce. Fresh roasted chiles are ideal, although you may substitute frozen roasted chiles. Use green chiles for chicken and pork dishes and red chiles for beef. Chile sauce is great in enchiladas or over burritos for a “wet” burrito.

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

2 lbs red or green chiles, roasted and skin removed (See below for chile options)
2-3 garlic cloves, peeled
1/2 teaspoon cumin
1 teaspoon salt
juice of 1/4 lime
2 tablespoons oil
1-2 jalapenos seeded (optional for spiciness)
2 cups drinking water

Preparation:

After chiles are roasted and peeled cut the stem area off, and make a cut down the side of the chile. Open it up, and scrape the seeds out with a spoon. Blend chiles in food processor until chunky. Add in remaining ingredients and process until smooth. For a sauce made with dried red chiles, see how to re-hydrate the chiles here.You can use the finished sauce immediately, refrigerate it for 2-3 days, or freeze it for up to 6 months.Chile Options
Usually you want to choose larger chiles that are mild to medium in heat. There are not very many fresh, red chiles suitable for a chile sauce, but Chile Colorado chiles make a good choice. There are many good choices for green chiles. The mildest one is an Anaheim or a California. The next one would be a Poblano, a dark green chile which is mild to medium in heat with a sweeter flavor. For a little more heat, use Pasilla chiles (also known as Chilaca.) Depending on your region, you may have other chile options, or they may have different names. Just remember they need to be larger in size and mild to medium heat (your preference.) Jalapenos, Serranos and Habaneros are usually not suitable as a base for this sauce as they are far to powerful.

Enjoy!

Resources: Chelsie Kenyon at About.com

Thanks Chelsie!

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Authentic Mexican Recipes – Jalapeno Refried Black Beans

Mexican Re-fried Beans

A zesty, flavorful version of the traditional refried beans. Jalapenos add a mild heat and the cheese adds a subtle creamy flavor. These are a big hit at potlucks and fiestas.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

16 oz. black beans, cooked or canned
1/4 cup lard or bacon drippings
2 pickled jalapenos, seeded and diced
2 cloves fresh garlic, chopped
1/4 cup onion, chopped
1/2 teaspoon cumin
1 cup shredded jack cheese or queso blanco

Preparation:

Prepare a large skillet by heating drippings or lard over medium heat. Cook the garlic, onions and jalapenos until slighlty wilted. Sprinkle in the cumin. Add in about 1/2 cup of beans and mash with back of spoon or mashing utensil. If the mixture seems thick, add about a tablespoon of liquid from canned beans or the cooking liquid. Continue to add beans and mash them together, adding liquid as necessary. Top with shredded cheese.

Recipe by: Chelsie Kenyon @ about.com

Re Published on January 5, 2012

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Authentic Mexican Recipes – Top Drinks for New Years

Posted on Dec 27, 2011 under Authentic Mexican Recipes, Mexican Recipes | No Comment

Lime Margarita

Bring in the the new year with these great Mexican drinks which are perfect for a small gathering or a grande fiesta. From classic margaritas to spicy tequila shots you’re sure to find the perfect recipe to kick off a great year. Feliz año nuevo!

This classic Mexican beverage is the perfect showcase for your favorite tequila. Don’t bother with that bottle of Margarita mix, use fresh limes for the best flavor.

Perfect on a hot summer day or an evening with friends. You’ll make this recipe over and over again!

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

1 oz tequila
1/2 oz Triple Sec
1 oz lime juice, fresh squeezed
1/2 teaspoon Sugar
kosher Salt (optional)
lime wedge (optional)
crushed ice or ice cubes

Preparation:

If you’re going to salt the glass, take your lime wedge or a bit of triple sec and rub around edge of glass. Turn upside down and press rim into salt.For the drink- Shake the tequila, triple sec, lime juice and sugar in a shaker (or stir vigorously with a spoon) and pour over ice. Or you can blend it in a blender if you prefer it. Garnish with lime wedge and enjoy!By: Chelsie Kenyon @ about.comRe Published by AetnaJo Buitron on December 27, 2011.

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Authentic Mexican Recipes – Bizcochitos (Anise Cinnamon Sugar Cookies)

Posted on Dec 19, 2011 under Authentic Mexican Recipes, Mexican Recipes | No Comment

Bizcochitos

Photo © Molly Watson

Bizcochitos are delicate anise-flavored sugar cookies dipped in cinnamon sugar. They are made and served throughout New Mexico. Like so many traditional dishes, there are countless versions of bizcochitos – some claim lard is essential, others turn to butter to make these cookies crisp and flavorful. See options in the recipe below and make bizcochitos of your own.

I found one old recipe that mentioned home-ground flour as a key ingredient – so I use whole wheat pastry flour to give my bizcochitos a deeper flavor. All purpose flour works just fine, too.

Prep Time: 30 minutes

Cook Time: 30 minutes

Chilling Time: 30 minutes

Total Time: 90 minutes

Yield: About 4 dozen cookies

Ingredients:

1 cup butter or lard
1 3/4 cup sugar, divided
1 1/2 tsp. anise seeds
1 egg
2 Tbsp. brandy or tequila (optional)
3 cup all purpose or whole wheat pastry flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon

Preparation:

Cream butter or lard and 3/4 cup sugar until light and fluffy looking. Meanwhile, crush the anise seeds in a mortar and pestle or use the back of a small but heavy frying pan.
Add crushed anise seed, egg, and brandy to dough and mix to combine thoroughly. Add flour, baking powder, and salt and stir to combine.
Divide two in half and pat each half into a 1-inch-thick disk. Wrap dough in plastic and chill for at least 30 minutes and up to overnight.
In a medium bowl, combine remaining cup of sugar with cinnamon, Set near work area.
Preheat oven to 300°F. Working with one disk of dough at a time, use plenty of flour to roll out dough to about 1/4-inch-thick. Use cookie cutters or a sharp paring knife to cut into shapes. Dip each cookie in the cinnamon sugar mixture and put cookies on a well greased baking sheet (or a baking sheet lined with parchment paper). Bake cookies for 12 to 15 minutes. Transfer to a rack to cool. Repeat with remaining dough. Store bizcochitos in tins for up to a week.

Enjoy these Bizcochitos!

By Chelsie Kenyon @about.com

Re-Published on December 19, 2011 by Aetna Jo Buitron

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Authentic Mexican Recipes – Ponche Navideño- Christmas Fruit Punch

Posted on Dec 08, 2011 under Authentic Mexican Recipes, Mexican Recipes | No Comment

One of my favorite holiday aromas is a big pot of Ponche Navideño simmering away on the stove. The cinnamon and fruits waft throughout the house and it is better than any air-freshener I know of. And one sip of this delicious beverage and you’ll be hooked. The recipe does call for brandy which can be left out if needed.

Ponche Navideno

This warm, aromatic beverage warms you from the inside out on those chilly winter nights.

Ingredients:

10 quarts drinking water + 2 quarts hot water
8-10 tejocotes
2 tamarind pods
6 guavas
3 lbs sugar cane (substitute piloncillo if needed)
1/2 lb prunes
1 cup green apples, peeled and chopped
2 pears, peeled and chopped
4 large oranges (or 6 medium ones) juiced
1 tsp ground cloves
8oz walnuts, chopped
2 lbs piloncillo
2 cinnamon sticks
1 pint of Brandy (optional)

Preparation:

Soak the tamarind and the tejocotes in hot water for about an hour.
Bring the 10 quarts of water to a boil in a very large pot, then reduce to a slow simmer.
Remove the tamarind and the tejocotes from the soaking water and discard the water. Remove the brittle shells from the tamarind, and squeeze out the seeds from the pulp. Cut the tejocotes into quarters, removing the skin. Add the tamarind pulp and the tejocotes to the simmering water.
Cut the guavas into quarters, and add them in. Chop or slice the sugar cane into chunks (remove the outer skin if it has it) and add them in. Add in the remaining ingredients and simmer for 1 hour. Remove cinnamon sticks before serving. Makes approximately 15 servings. Use a large ladle and serve each cup with the chunks of fruit.
OPTIONAL-
Mix in 1-2 oz of brandy per serving. Or you can add the entire pint to the batch before serving.

Enjoy!

By: Chelsie Kenyon @ about.com

Re-Published on 12/8/2011 by AetnaJ Buitron

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Authentic Mexican Recipe – Chicken Tostadas

Posted on Nov 30, 2011 under Authentic Mexican Recipes, Mexican Recipes | No Comment

This recipe for Chicken Tostadas features shredded chicken which can be a great use of leftover chicken, or an excuse to go outside and grill it up fresh. The flavorful chicken combined with refried beans, lettuce, cheese and a cream sauce are the perfect way to top a crunchy tostada shell.

Chicken Tostadas

Whether you use freshly grilled chicken or leftovers from last nights roasted chicken, this is a great way to spice up your poultry. What is great about this recipe is it works with whatever you have on hand.

Yield: 8 Tostadas

Ingredients:

2 tablespoons cooking oil or lard
2 cups cooked and shredded chicken (see below for details)
1/2 cup salsa
1/2 teaspoon cumin
1/2 cup sour cream
1/4 cup of Mexican beer (you can substitute milk)
1 teaspoon hot chile sauce
1/2 teaspoon onion powder
pinch of salt
8 tostada shells (see below for details)
2 cups shredded iceberg or romaine lettuce
1 cup chopped tomato
4 oz cotija or queso fresco, crumbled

Preparation:

What is great about this recipe is the versatility. Feel free to grill chicken breasts, use last nights leftovers or buy precooked chicken from the store. Just shred it up until you have about 2 cups worth.Start with heating the oil or lard in a large sauce pan. Add in the shredded chicken, salsa and cumin. Stir occasionally until it heated through. While the chicken is warming up, prepare the refried beans by warming them in a separate pan or pot.For the cream sauce, stir together the sour cream, beer, chile sauce, onion powder and a pinch of salt. Add more beer (or milk) as necessary for it to be a pourable, creamy consistency. When the chicken and beans are warmed up, you can begin assembling the tostadas. Lay out 8 tostada shells and top them with a layer of refried beans. Add a layer of shredded lettuce, chopped tomato and then drizzle on some of the cream sauce. Top with the warmed shredded chicken mixture and a sprinkle of cotija or queso fresco. Serve immediately. I sure hope you enjoy these chicken tosdadas as much as I have. By: Chelsie Kenyon @ about.com Re Published on December 30, 2011 by AetnaJoB

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Authentic Mexican Recipe – Chorizo Pumpkin Soup

Posted on Nov 21, 2011 under Authentic Mexican Recipes, Mexican Recipes | No Comment

Thanksgiving is traditionally North-American, celebrated by stuffing ourselves full of turkey, stuffing and cranberries. Lately there have been culinary trends toward a more ethnic or “themed” menu. Even if you don’t re-do your entire menu, putting out some candied pumpkin or starting the meal with some pumpkin chorizo soup may bring some unexpected conversation to your meal. Here are some ideas for a delicious Thanksgiving!

Serve up this wonderful creamy soup as a starter or as part of the meal itself. Onion and Mexican chorizo add flavor to this colorful soup.

This creamy pumpkin soup will warm you up and fill you up. Chorizo and onion adds texture and the subtle pumpkin flavor melds with the broth to provide you with an unforgettable taste.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

5 cups chicken stock or broth
3 cups pumpkin puree
3/4 cup heavy cream
1 lb chorizo cooked and coarsely chopped
2 tablespoons oregano
1/2 teaspoon cumin
5 cloves of garlic, peeled and finely chopped
2 potatoes, peeled and diced into 1/2 inch cubes
1/2 cup cilantro, chopped
1/2 cup and 1/3 cup onion chopped
1 tablespoon oil

Preparation:

Heat the oil in a large pot. Saute the 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, chorizo and potatoes. Stir in the oregano and cumin. Bring to a boil and then turn down to a simmer. Simmer for about 45 minutes or until potatoes are tender. Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately topped with a tablespoon each of cilantro and onion.

Enjoy this Chorizo Pumpkin Sour recipe.

By: Chelsie Kenyon @ about.com Thanks Chelsie!

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Authentic Mexican Recipe – Caramel Apple Empanadas

Posted on Nov 08, 2011 under Authentic Mexican Recipes, Mexican Recipes | No Comment

Empanadas

With winter approaching, and apple season in full swing, get to your grocery store to pick up some of these fresh fruits to make a fantastic fall dessert. You can always make apple pie with them but why not try these delicious Apple Empanadas? These little pockets of pastry are stuffed with cooked apples, raisins and seasoned with cinnamon. Take a bite into the crispy crust and the flavors of the flaky dough and caramel apples will fill your mouth with home-made fall goodness.

My grandmother used to make these with the leftover dough from the meat empanadas. When apples were in season she would cook them up with some sugar and raisins and fill the rest of the dough and fry them after dinner for dessert. Somehow, her dough recipe always made to much, but we never complained! You can also make small versions for a great holiday appetizer.

Prep Time: 04 hours

Cook Time: 20 minutes

Total Time: 4 hours, 20 minutes

Ingredients:

3 cups flour
4 teaspoons sugar
1 teaspoon cinnamon
3 teaspoons baking powder
1/2 cup lard or shortening
3/4 cup water
1 egg
oil or shortening for frying
4 lbs apples, peeled, cored and cut into small cubes
2 cups sugar
1 tablespoon cinnmamon
1 cup raisins, softened in warm water and drained
pinch of salt
1 cup water
1/8 cup water
1 teaspoon lemon juice

Preparation:

Mix the flour, sugar, cinnamon, baking powder and a pinch of salt together. Cut in the lard with a pastry cutter or 2 knives until the mixture resembles coarse meal. Whisk egg and mix into water. Mix the water and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones.

For apple filling-
Bring water to a simmer in a shallow pan. Add in apples and cinnamon and simmer until apples are fork-tender and water is evaporated. Add more water if necessary.

In a small saucepan mix together sugar, lemon juice and water. Begin to warm over low heat, stirring constantly. Slowly bring to a simmer, stirring constantly. If you have a thermometer, bring the sugar to about 335 degrees, when it is a dark gold color and remove from heat, remember to keep stirring! Quickly stir in cooked apples and softened raisins. Keep the filling over low heat if it begins to harden.

Filling and cooking the empanadas
Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.

Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.

Fry in 350 degree oil for 6-7 minutes or until golden brown.

Enjoy !

By: Chelsie Kenyon @about.com Thanks Chelsie.

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Authentic Mexican Recipes – Refried Beans

Posted on Oct 18, 2011 under Authentic Mexican Recipes, Mexican Recipes | No Comment

Making Refried Beans

Making your own refried beans is actually really easy and they taste so much better than those canned versions. Just cook the beans all day in a slow-cooker and then they take just minutes to fry up when you’re ready for dinner.

Soak and cook the beans

What you will need:

16 oz bag of pinto beans
Large bowl of water to soak the beans
Olla, stock pot or crock pot to cook the beans
Fat for frying the beans (In order of preference- lard, pork fat, bacon renderings, coconut oil, olive oil, vegetable oil or any combination of those)
A comal, cast iron pan or other frying pan
A wooden spoon or other utensil to smash the beans with
Additional water to thin the beans (optional)

First you will need to soak the beans overnight in a large bowl of water. The water should cover the beans by at least 2 inches. Loosely cover them and let them soak for 12-24 hours at room temperature. After soaking, rinse them thoroughly in a colander or strainer and keep an eye out for any rocks or debris that may be mixed in with the beans. Place the beans in an olla, stockpot or Crock-pot and add enough water to cover the beans. Cook on/over low for eight to ten hours or until the beans are cooked and softened.

When the beans are fully cooked, they should look like this. There should be very little or no water remaining because the beans should have absorbed it all.

Making Refride Bean

Prepare the pan by heating up about three tablespoons of the fat until it is melted. If your pan is heavy, use a wooden spoon to spread the fat around the pan, or just pick up the pan and swirl the fat around. Try dropping a pinch of bean into the fat, if it sizzles it is ready.

Add a spoonful of the beans to the hot fat. There should be no liquid with the beans or the liquid will spatter in the fat. Take care to not burn yourself during the frying process. Use oven mitts or a splatter shield to help prevent you from getting hit with the hot fat.

Using a wooden spoon or other mashing utensil, smash the beans a little bit at a time while they fry in the hot pan.

When the first spoonful of beans has been fried for a minute or two, push them to the side of the pan and add another spoonful of beans and begin to fry them. It is very important that you have sufficient fat in the pan, so add another tablespoon (or two) if you need too.

Continue to add the beans into the hot pan with a large serving spoon, approximately 1/2 at a time. Keep smashing them and frying them until they are all in the pan.

The beans will be very thick at this point and that might be fine for you, depending on what you are using them for. If you need to thin them out a little bit, add 1/4 of water and mix it in over medium heat until. Continue to add water until the beans are the right texture for you.

You can serve them as they are, or you can simmer them while you add seasonings such as chopped garlic, chopped onion or garlic powder and onion powder.

Refried beans make a great side dish for just about any Mexican meal and they can be added to soups, burritos, quesadillas and more. Feel free to get creative with your refried beans and add some additional flavors such as chopped jalapenos, hot chile sauce, chopped green chiles or a couple of pinches of cumin while they are simmering. You can also add toppings such as chopped onion, chopped cilantro or a sprinkle of queso fresco or asadero.

How to make Refried Beans

Enjoy your Refride Beans!

By: Chelsie Kenyon @ about.com

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Authentic Mexican Recipe – Pollo Guisado with Red Chiles and Onions

Posted on Oct 03, 2011 under Authentic Mexican Recipes, Mexican Recipes | No Comment

Pollo Guisado

Chicken is a staple in most kitchens, so if you have some around try making this delicious Pollo Guisado bursting with the flavors of red chiles, onions, and garlic. It is cooked slowly until the chicken is fall-off-the-bone tender and topped with the cooking sauce for maximum flavor.

A lovely guisado of juicy chicken and aromatic garlic. This is absolutely delicious served as is, but I also love it rolled up in a flour tortilla or as a filling for tamales.

Ingredients:

3 large red chiles, dried
Hot water for soaking the chiles
3 tablespoons lard or other cooking oil
1/4 cup onion, chopped
8 cloves of garlic,
2 lbs chicken pieces, with skin and bone (about 6-8 pieces)
2 cups of chicken stock
1 lemon
1/4 cup chopped parsley
Salt
Pepper

Preparation:

Using scissors, cut the stem off of each chile and then cut it down the side so you can remove the seeds. Place the chiles in a bowl and add hot water to cover them.Heat the oil in a large saucepan that can hold all of the chicken pieces without crowding the pan. Toss in the onion and begin to cook until they begin to turn translucent. Reduce the heat to medium-low and add in the garlic, cook for 1-2 minutes. Push the garlic and onion to the sides of the pan, and turn up the heat to medium-high. Place the chicken pieces into the pan, one at a time, waiting a few moments between each piece. Cook the chicken until the skin is browned then turn over and brown the other side. You want it to be quite brown, but not burnt. When the chicken is browned, turn down the heat and let the pan cool down for a minute.Remove the chiles from the soaking liquid and puree them (you can use a food processor, blender or a stick blender) or you can chop them up extremely fine. Add the chiles to the stock and then carefully pour the mixture into the pan. Stand back in case the stock sputters when you put it into the hot pan.

Bring the liquid to a simmer. Let it simmer over low heat for up to an hour or until the chicken is extremely tender. Remove the chicken from the pan and place it on a platter or a dish with sides to hold the sauce in. To the braising liquid add the juice of one lemon, 1/4 cup chopped parsley and salt and pepper to taste. The sauce should be slightly thickened from cooking, but you can continue to cook it over medium heat until it reduces further if you need too.

Pour the finished sauce over the chicken and serve immediately. You can serve it with chopped onions, cilantro, chile sauce, chopped chiles and a stack of steaming hot corn or flour tortillas.

Resources: By Chelsie Kenyon @ about.com

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Archives for Mexican Recipes category

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

Preparation:

Prep Time: 30 minutes

Cook Time: 30 minutes

Chilling Time: 30 minutes

Total Time: 90 minutes

Yield: About 4 dozen cookies

Ingredients:

Preparation:

Ingredients:

Preparation:

Yield: 8 Tostadas

Ingredients:

Preparation:

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients:

Preparation:

Prep Time: 04 hours

Cook Time: 20 minutes

Total Time: 4 hours, 20 minutes

Ingredients:

Preparation:

Ingredients:

Preparation:

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