Mexican Recipes

carne asada
2 pounds flank or skirt steak
Olive oil
Kosher salt and freshly ground black pepper
Marinade:
4 garlic cloves, minced
1 jalapeño chile pepper, seeded and minced
1 teaspoon freshly ground cumin seed (best to lightly toast the seeds first, then grind them)
1 large handful fresh cilantro, leaves and stems, finely chopped (great flavor in the stems)
Kosher salt and freshly ground black pepper
2 limes, juiced
2 tablespoons white vinegar
1/2 teaspoon sugar
1/2 cup olive oil
Lay the flank steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
Preheat your grill over medium-high flame (you can also use a cast iron grill pan on high heat for stove-top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only, on each side, depending on how thin they are, until medium rare to well done, to your preference. You may need to work in batches. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.

(Optional) Serve with warm tortillas (flour or corn). Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high.

pico de gallo
2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Optional: oregano and or cumin to taste

Start with chopping up 2 medium sized fresh tomatoes. Prepare the chilies. Be very careful while handling these hot peppers. If you can, avoid touching them with your hands. Use a fork to cut up the chilies over a small plate, or use a paper towel to protect your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours. Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for heat.

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin.

Let sit for an hour for the flavors to combine.

fillet tips with pipian
1/4 glass of Mole Pipián Doña María of 230g
1 cup of chicken broth
2 spoonfuls of oil
1/2 sliced onion
400g of fillet clean and chopped in pieces (beef)
Fry the Doña MaríaPipian in their own oil and dilute with the chicken broth. Reserve.

In a pan with oil fries the onion slices and the fillet tips for 5 minutes, mix with the Doña María Pipian.

Cook 10 more minutes.

Serve very hot accompanied with rice and tortillas.

Notice: Keep the rest of the Doña María Pipian in refrigeration for another use.

sopes with green sauces
500ml of Green Sauce Doña María
1 cup uf chicken broth
1 can of refried Black Beans Doña María of 440g
6 cooked sopes (buy them in the market)
1/2 chopped onion
200g of contry cheese
Hot the Doña María beans and let them thick lightly.

Place and warm the sopes in the griddle.

Cover the sopes with the beans, with the hot Green Sauce Doña María bath the sopes and sprinkle with the onion and the cheese.

the one your husband eat a work is chicharron.
if you want some more recipes i can e mail you i have a lot of recipes.

3 moms found this helpful

Before i went veg for health reasons i would make CARNE ASADA.. you buy stir fry beef. Cook it on the stove in jalepeno juice(from the jar). When the meat is done.. saute it all in garlic and onions .. only for a couple of minutes. Then transfer to a bowl.. mix with cilantro and lime.. serve on warm tortillas!
Also, my friend is mexican.. he buys corn tortillas and fills them with stewed roast beef from a can and homemade guacamole then frys them.

Hope that helps!

2 moms found this helpful

Hi K., I am hispanic, my husband is white. I make this for Saturday brunch regularly and my husband and 2 year old love it.
dice potatoes (any way you want really just make sure they are even for even cooking)saute with half of a regular onion for about 5 minutes or so. Add about a 1/4 cup of water to line the skillet cover and let simmer on low to medium for about 10 - 15 minutes until potatoes are fork tender and water has evaporated/ put aside in a bowl. In the same pan Brown hamburger/ (chicken breast cut into very small pieces is also very good)I buy the chicken breast frozen in a bag of about nine to use as needed. Mix together with potatoes when done/ Salt and pepper to taste

Chile with queso

1 large can of chopped green chilis or two small ones or even one small one depending on taste. They are not spicy at all.
2-3 roma tomatoes or small can of diced tomatoes/ husband likes fresh ones
other half of onion
mozzerella cheese/ cheddar cheese
Slice onion, saute with veg oil/or olive oil for a few minutes add tomatoes and green chilies and 1/4 cup of water let cook on medium heat for a few minutes until onions and tomatoes are tender approx 8-10 minutes. When done, while hot add diced mozerella cheese and cheddar (combo makes it taste better)
1 dozen tortillas your choice I like Guerras or Ibarras do not like tia rosas as they are too flour-y. Warm them on a gas stove flipping with tongs for seconds on each side or until they start to bubble and brown. bonus if they get crispy!!put under pile of tortillas they will soften up. If electric use a skillet on medium heat to warm up. don't use a microwave they get soggy and don't taste the same.
Make into burritos or tacos Yumm
I can give you other ideas for rice or beans flautas gorditas mole(chicken) etc etc email me if you think of something. Good luck

2 moms found this helpful

Hey K., Try the El Paso Chile Company's Texas Border Cookbook by w. Park Kerr and Norma Kerr. The recipes are delicious and authentic. What I especially love about this cookbook is that it puts together menus for different occasions including everything from what appetizers, which beer and what's for dessert.
For example:
a cool cocktail party
a border brisket supper
a holiday buffet
a weekday supper
school night chili supper
a summer patio supper for a crowd, etc.
Good luck!

1 mom found this helpful

I have to scan some recipes for you and email them to you. We are hispanic, and my mom cooked everything homemade for us growing up. None of the buying taco shells from the store or the taco meat sauce in a package. The taco shells were cooked in oil from corn tortillas! My sister and I unfortunately did not spend much time in the kitchen, but over the years have sat down with mom to watch her make some rice, enchiladas, etc. Real mexican food which I think you are looking for. These are estimates as mom would just add a pinch of this and that. Of course my sister and I would try to measure everything she added! These recipes are fairly simple. I think more of what you are looking for. I will admit, homemade toritllas take A LOT of practice to not come out like crackers. Over the years, mom has started to just buy them in dozens from Taco Cabana or Rosa's Cafe as they are fairly comparable to homemade. I will scan them and mail them to you as soon as I can.

1 mom found this helpful

K.,

Much of mexican food is pretty similiar to the american cooking except for the spices - some biggies are Cumin, Mexican oregano, and varieties of chili powders, cilantro, onions, avacados, and lime.

You can buy pre-marinated fajita meat at most grocery stores.

With the beans - just buy a can of black beans, take two strips of bacon and put them and 2 T chopped onions in a frying pan. saute til bacon is cooked but not crispy, add one chopped up jalapeno or less depending on heat you like, sautee till bright green 2-3 min. Add drained & rinsed can of beans and 1 cup chicken or beef broth (or you can use 1 c water with bullion added), bring to a vigorous boil, turn heat down to simmer, when most of the liquid is gone take a potato masher and start mashing. Mash to the consistency you desire, in fact you don't even have to mash. This recipe just makes them taste like homemade without have to soak and cook beans for a few hours.

Also use the internet - there are tons of recipes out there that are easy.

Good Luck!

LP

1 mom found this helpful