Mexican Food Recipe - Authentic Mexican FoodAuthentic Mexican dishes including refried bean dip, Nachos, and pork tortillas. |
Bread Bread 2 Demi-glaze Halloween Low Carb Mexican |
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Free Authentic Mexican Food RecipesAuthentic Mexican Refried Bean DipAperitivo de Frijoles refritos 2 cups refried beans Perfect for a large party, this dip will serve a crowd. It is laced with Cheddar cheese and green onion and can be kept hot over a candle warmer. In a pan or heatproof Mexican pottery bowl, mix together refried beans, cheese, onion, salt, and taco sauce. Cook, uncovered, over low heat, stirring , until heated,. Keep warm over a candle warmer; serve with tortilla chips to dip. makes about 3 cups.
Mexican Food Recipe for NachosMexican food recipe Tortilla chips with melted cheese Cheese melts over corn chips heated quickly in the oven. Guests pull apart individual chips to eat with their fingers. Spread tortilla chips equally about one layer deep in 2 shallow-rimmed 10 or 11-inch baking pans or ovenproof plates. Sprinkle tortillas evenly with cheese, then chilies. Place both pans uncovered, in a 400 F oven for about 5 minutes or until cheese melts. Serve at once, picking up tortilla pieces with your fingers; if desired, keep nachos hot on an electric warming tray. Makes 6 to 8 servings.
Little Tortillas with PorkPanuchos Salad Oil3 pounds well-trimmed pork butt, cut into 1-inch cubes 3 cloves garlic, minced or pressed 3 tablespoons chili powder 3/4 teaspoon each ground allspice, ground cumin, crushed red pepper, and salt 1 teaspoon oregano leaves 1/4 cup white wine vinegar 2 cups water 1/3 cup finely chopped fresh coriander (cilantro) 24 small corn tortillas, crisp-fried Black bean paste Marinated onion rings Garnishes; 2 large tomatoes, sliced 3 hard-cooked eggs, sliced; 2 avocados, peeled, pitted, and sliced A specialty from the Yucatan, panuchos are eaten as an appetizer or snack. Small home made masa tortillas are fried, then piled high with a black bean paste and chili-seasoned pork mixture, and topped with a garnish. Fun for a patio or pool party, assembled panuchos can be served on a tray, or guests can stack up their own. Tortillas, pork mixture, and bean paste can all be made ahead of time, then reheated before serving. Heat 2 tablespoons oil in a wide frying pan set over medium-high heat; add half the pork cubes at a time; cook, turning frequently, until all are well browned. Add garlic, chili powder, allspice, cumin, red pepper s, salt, and oregano to meat and cook, stirring, for1 minute. Then add vinegar and water and bring to boiling; reduce heat, cover, and simmer for 1-1/2 hours or until meat is tender enough to fall apart. Break pork cubes into coarse shreds with a wooden spoon; add coriander; cook, uncovered, for 5 to 10 minutes or until most liquid has evaporated. Black bean paste. Rinse 8 ounces dried black or red pinto beans; drain. Place in a 3-quart pan with 5 cup water and 1/2 small onion. Cover and cook over low heat for about 2 hours or until beans mash readily with a fork. Turn beans with remaining liquid into a blender and whirl until smooth, stopping and stirring as necessary. (Cover and chill puree if made ahead.) Before serving, heat 2 tablespoons salad oil in a frying pan set over medium heat; add 3 cloves garlic (minced or pressed), 1/4 teaspoon cayenne, 1 teaspoon salt, and bean puree. Cook, stirring frequently, for about 2 minutes or until very thick. Marinated Onion Rings. Slice 2 small onions; separate into rings. with your hands mix onions with 1 teaspoon salt until soft. Rinse and drain thoroughly. Palace in a small bowl with 1/2 teaspoon salt. 1 teaspoon oregano leaves, 1/3 cup white wine vinegar, and 2/3 cup water. Stir to coat thoroughly; cover and chill for at least 4 hours or as long as 2 days. Drain thoroughly before spooning onto tortillas.
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