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    anyone have a good authntic mexican food recipe?

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Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.anyone have a good authntic mexican food recipe?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(anyone have a good authntic mexican food recipe?),it will help you,my kids.



Answers:
Chiles Rellenos: Chiles rellenos are made of Chile Poblano (Ancho) or Anaheim chiles, with skins removed, dipped in batter, stuffed with cheese or meat and covered with lightly spiced red sauce. Blistering fresh chiles is one of the tricks of the Mexican food Cooking.

Tips for filling Chiles Rellenos

Fillings can be made ahead of time and refrigerated, then brought to room temperature before stuffing chiles.
Fillings should be at room temperature or slightly chilled. If fillings are hot, the juices will flow out and cause the coating to slide off.
Use enough filling to stuff each chile relleno as completely as possible, but not so much that the seam won't hold together.
Recipe Ingredients:

6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz. can Mild Whole Green Chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated)
1/2 cup Flour
2 cups salsa verde
2 cups Homestyle Mexican Salsa
1 cup Corn oil

Recipe Instructions:

1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
5. When both sides are fairly evenly charred, remove them from the oven.
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!


Chicken Tamales - Mexican Recipe

Tamales: Tamale or Tamales are made from masa dough filled with meat, vegetables and spices, or fruit and wrapped in a corn husk (or banana leaf) and steamed until hot.
Chicken Tamales Recipe

Mexican Recipe Ingredients:

6 cups Maseca Corn Masa Mix for Tamales
6 cups Chicken broth
1 cup corn oil
2 tsp salt
1 tsp baking powder
1 1/2 large rotisserie chicken
2 cans salsa verde or tomatillo sauce
1 bag corn husks

Mexican Recipe Instructions:

Soak the corn husks in warm water until soft.
Blend with an electric mixer Maseca corn masa mix for tamales, corn oil, salt, baking powder and the chicken broth to obtain a consistent mixture.
Shred the chicken and marinate in the green salsa or tomatillo sauce.
Spread masa evenly over corn husks, and spread a spoonful of marinated chicken on top of the masa.
Fold the sides of the corn husk to center over the masa so that they overlap to make along package.
Fold the empty part of the husk under so that it rest against the side of the tamale with a seam.
Place the tamales in a steamer and cook tamales for 35-40 minutes. Check every 20 minutes.The tamales are cooked when they separate easily from the corn husk.


Spanish Rice

Courtesy of EL PATO Recipe Collection

Recipe Ingredients:

1 cup White Rice
1 clove Garlic crushed
1/2 can EL PATO Salsa de Chile Fresco
1/2 can Tomato Sauce
2 tbsp Vegetable Oil

Recipe Instructions:

In large frying pan, brown rice in vegetable oil with garlic and onion for one minute or until lightly browned. Add "EL PATO" and tomato sauce, 1 cup of water, season to taste. Bring to boil, cover pan and cook on low for 25 minutes or until rice is done.


Salsa Mexicana

Recipe Ingredients:

2 tomatoes
1/2 onion
1 clove of garlic
serrano chiles as desired
salt

Recipe Instructions:

Toast the tomatoes and peel them.Put the chilis, garlic and the tomatoes in a molcajete and grind everything up. (A molcajete is a rough-surfaced mortar - usually made of volcanic rock - for grinding up spices and vegetables.) Add salt and diced onion.

Other Answers:
Use your browser. Jut type Mexican food. You'll feel inundated.

Chicken Quesadillas

This is a great recipe for parties. I freeze the leftovers; they reheat quite well. The zesty chicken and cooked peppers are a succulent delight when mixed with the melted cheeses. Cut the quesadillas into wedges and serve with sour cream and salsa.

Original recipe yield: 20 servings.

Prep Time:20 Minutes
Cook Time:25 Minutes

INGREDIENTS:
1 pound skinless, boneless chicken breast halves
1 (1.27 ounce) packet fajita seasoning
1 tablespoon vegetable oil
2 green bell peppers, chopped
2 red bell peppers, chopped
1 onion, chopped
10 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
1 (8 ounce) package shredded Monterey Jack cheese

DIRECTIONS:
Preheat the broiler.

Cut the chicken into small cubes and prepare with the fajita seasoning mix. Broil 5 minutes, or until the chicken is no longer pink on the inside

Preheat oven to 350 degrees F (175 degrees C).

Heat the oil in a large saucepan over medium heat. Mix in the seasoned chicken, green bell peppers, red bell peppers and onion. Slowly cook and stir 10 minutes, or until the vegetables are tender.

Layer 1/2 of each tortilla with Cheddar cheese, chicken mixture and desired amount of bacon bits. Top with Monterey Jack. Fold the tortillas.

Bake in the preheated oven 10 minutes, or until the cheese has melted.

Basic red sauce

Recontitiute a few dried ancho chili pods, peel and place in a blender to make a paste

For Enchilladas: dilute the paste with either water or tomato sauce

For Pizza Sauce: dilute the paste with either tomato sauce or creamed corn

For mole': Add unsweetened cocoa powder to the paste and dilute with tomato sauce My father in law is Mexican and this is his recipe
MEXICAN COLE SLAW
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/2 cabbage, sliced and diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste

In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well.
Chill for 1 hour and serve cold

Serves 3-4 How about tostadas? They're cheap and delicious. All you need are corn tortillas that you have baked in the oven until hard, or maybe you can get them in places that sell Mexican groceries, they are similar to a taco shell but thicker and flat.
To prepare use a tostada, spread refried beans, then add shredded chicken breast, or beef, top with shredded lettuce, thin tomato and avocado slices, very thin onion rings (optional) grated fresh cheese and cream. For a simple salsa, in the blender put tomatoes, onion, garlic, cilantro, salt and chiles adobados (you get them in Mexican or ethnic groceries) If you get them please use only one, they are HOT. Blend everything with a little water and cook the mixture in hot oil until it turns a dark red. This salsa lasts longer than the uncooked one. Also you can prepare "pico de gallo" which is just chopped tomato, onions, cilantro and fresh serrano or jalape?o peppers, either mixed together or separated into colors, think of it as a dry salsa.

Another good one is flautas (flutes) basically you take a corn tortilla (heat them because they do not roll well when cold and they tend to split) and fill it with strips of shredded beef or chicken, the trick is to align them in a thin line on one edge of the tortilla ajnd then roll the tortilla up into a tight thin taco, close with a toothpick and then cook in hot oil. Drain on paper towels and remove toothpick before eating. Make as many as you wish, eat with guacamole (mashed avocado with chopped tomato, cilantro, onion (jalape?o or serrano chiles) and garlic) and cream. Serve this on a bed or shredded lettuce and add tomato slices, as a side dish they fry diced potatoes and serve with the flautas. The guacamole can also be thinned with milk in a blender until you can easily pour it, but it should not be too liquid. Eat the flautas with your favorite salsa.

This is authentic Mexican. I have seen too many tex mex or southwest dishes passed off as Mexican. Believe me, this is real. It's what people call antojitos, or snacks, but are eaten as a meal. All I know is that once we get started we find it hard to stop, they are sooo delicious. The tostadas are pretty good for get togethers and you can separate everything on a buffet table and let everyone make their own combinations. Have plenty of napkins available because it is said that you do not really enjoy this unless you drip all over.

Hope you like it.



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