Authentic Mexican Food Recipes

Cinnamon-Orange Flan

For the Caramel
1 tablespoon water
1/2 cup granulated sugar

Preheat oven to 300 degrees F.
Lightly butter six 4 ounce ramekins or custard cups.

Mix the water and sugar in a heavy pot over medium-high heat.
Using a pastry brush dipped in water, brush the sides of the pot just above the sugar about every 30 seconds to prevent crystals from forming.
Cook the sugar until it is a rich dark color.

As soon as this color is achieved, set the pot into a bowl of  ice.  Spoon the cooled caramel into the ramekins or custard cups.  If the caramel becomes too thick or sets up completely, warm it over very low heat until it is pliable again.
Pour about 2 teaspoons caramel into each cup and tilt them from side to side to coat the bottom.
Reserve remaining caramel for garnish.

Custard
2 cups milk
Small pinch of salt
3 (2-inch) Cinnamon Sticks
1 orange
3 eggs
2 egg yolks
6 tablespoons granulated sugar

Peel the orange, leaving the peel as whole as possible, then remove the white pith.  Combine milk, salt and cinnamon in a saucepan. Bring milk to a strong simmer over medium-high heat, stir in the orange peel, and remove from the heat. Let the milk cool for 30 minutes.

Combine eggs and egg yolks in a bowl and whisk in the sugar until the mixture is blended but not foamy. Strain milk into the eggs and sugar and whisk until blended. Pour the custard into the prepared cups.
Place the cups in a baking pan and place in the oven.  Add water to 1/3 to 1/2 of the way up the sides of the molds. Bake flans for 45 minutes to 1 hour, or until set.

Remove flans carefully from the water bath and allow them to cool to room temperature. Cover tightly and refrigerate them at least 4 hours or overnight.

When ready to serve, loosen flans from the edges of the mold with a sharp knife pressed firmly against the edges of the cups. Unmold directly onto serving plates.

Mexican Hot Chocolate

3 (1 ounce) squares unsweetened chocolate
6 cups milk
1/4 cup granulated sugar
2 teaspoons ground Mexican cinnamon
1/4 teaspoon salt
1 1/2 teaspoons Mexican vanilla extract
6 cinnamon sticks for garnish (optional)

Using a sharp knife, break up chocolate squares into smaller pieces.
In a medium saucepan, combine chocolate, milk, sugar, cinnamon and salt.
Heat and stir until chocolate melts and milk is very hot.   Do not allow to boil.
Add vanilla extract and beat until frothy with a rotary beater, immersion blender or with an electric mixer on low speed. Pour into mugs and garnish each with a cinnamon stick.

Makes 48 ounces.

Here's a great recipe for those who want the great taste of authentic Mexican ingredients, but are short on time for cooking. Just brown the meat, toss the ingredients in the slow cooker in the morning, and you have a no-fuss dinner that will easily feed a family!

3 tablespoons lard or vegetable oil
3 pounds beef round or chuck roast
2 cloves of garlic, finely chopped
2 large tomatoes, chopped
3 potatoes, peeled and quartered
3 carrots, cut into 1/2 inch slices
2 onions, cut into 1/2 inch pieces
1 teaspoon ground cumin
1 teaspoon Mexican oregano
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1-2 Small avocado leaves (can substitute 1 bay leaf)
2 cups water

Heat lard or oil in a cast iron Dutch oven or large, heavy skillet.
Brown roast on all sides. While browning, place the rest of the ingredients in the slow cooker.
Place roast on top of vegetables in slow cooker and cook on low for 8-10 hours, or on High for 5-6 hours.

Chile Verde is a great Authentic Mexican recipe, and while it takes some time, the results are worth it! Chile Verde freezes well, and can be stored for a few months in the freezer.

2 pounds Pork shoulder or Butt, chopped into 1 inch cubes
3 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/2 cups chopped roasted Anaheim or New Mexico green chiles
1 cup canned crushed tomatoes
10 ounces canned tomatillos, roughly chopped
3 cups water
1 tablespoon ground cumin
1 tablespoon Mexican Oregano, dried
1 teaspoon salt, to taste

Bring water to a simmer in a large stockpot and add pork. Reduce heat to just simmering and cook for 45 minutes to 1 hour. Remove pork from pot and set aside. Reduce heat on pot to low.

While pork is simmering, in a heavy saucepan, warm the oil over medium heat. Add onion and saute until well softened, about 5 minutes. Stir in garlic and saute for an additional minute, then add the flour and continue cooking for another 1 or 2 minutes. Mix in the chile, tomatoes and tomatillos and saute for 5 minutes.

Bring the pork stock back to a simmer. add spices and ingredients from saucepan. Reduce heat to a low simmer and cook for about 45 minutes to an hour. Season with salt, oregano and cumin to taste and serve with warmed flour tortillas and refried beans.

1 ripe mango, peeled, seed removed and diced
2 medium ripe peaches, pitted and diced
4 ounces tequila
3 ounces Triple Sec
1/2 cup limeade (can sub lime juice plus 1/4 cup of sugar, premixed)
About 4 trays ice cubes

In a food processor, puree the mango and peaches. You should have about 1 1/2 cups of puree.
Transfer to a container, cover, and refrigerate until cold (about 1 hour).

In a blender, combine the puree, tequila, Triple Sec and lime juice.
Fill the jar 3/4 to the top with ice cubes, cover, and blend on high until thick and slushy.
pour into glasses, and serve immediately. This recipe makes two generous servings of margaritas.

Avocado leaves give these beans a delicious subtle hint of anise-like flavor that blends beautifully with the creamy black beans. Your guests will be begging you for this recipe and to divulge your secret ingredient! This very low fat recipe is great for vegetarians and those watching calories, and can be used in burritos, tacos and tostadas for a very filling and satisfying meat substitute.

2 cups cooked black beans (canned is fine)
3-4 dried avocado leaves (hojas de aguacate)
3 small chipotles in adobo (you can also substitute 3 dried chipotles that have been reconstituted)
1 teaspoon ground cumin
2 garlic cloves, peeled
Salt, to taste

In a heavy skillet or cast iron pan, toast the avocado leaves and dried chipotles (if using) by placing them in a dry skillet for a minute on each side. Remove avocado and chiles, add the garlic and toast for 30 seconds per side. Place the chiles in a small bowl and cover with the hot water. Allow to soak for 10 minutes. Remove the inner ribs from the avocado leaves and discard. Put the leaves in the blender jar and grind well. Remove any long pieces of avocado leaf fiber from the ground mixture. Add the chiles (reconstituted or in adobo) and garlic. Blend well.

Rinse and drain beans if canned, and warm beans with 1/2 cup of water in a medium saucepan until hot. Add chile and aguacate mixture to saucepan and bring to a very slow simmer. Take the back of a wooden spoon or a potato masher and begin smashing the black beans until you reach your desired consistency. Add water to smooth out beans if necessary, and stir gently for a few minutes to finish combining ingredients.

Chilaquiles are a tasty and traditional Mexican food. Perfect for serving on the side, or serve with a fried egg on top for a hearty breakfast.

2 corn tortillas, cut into strips

1 c Salsa verde

1/3 c Cooked chicken, shredded

2 tb Sour cream

2 tb Queso fresco or Cotija, crumbled

2 tb Onion, finely chopped

In a frying pan heat oil about half an inch deep, and fry the tortilla strips until they are pale gold, but not too crisp. Remove and drain on paper towels.
Heat the sauce in a saucepan, and bring to a simmer. Add the tortilla pieces and cook 3-4 minutes.
Pour into an oven safe dish and cover with the chicken, sour cream, and cheese.
Place in oven under broiler until the cheese melts and serve, then sprinkle diced onion on top.

Salsa Verde is made with tomatillos, and it tastes great with tortilla chips.  Salsa verde also makes a great condiment for just about any authentic Mexican dish.

10 ripe or canned tomatillos, diced
1/2 cup chopped white onion
1/4 cup minced fresh cilantro
2 jalapeno peppers, seeded and minced
2 teaspoons lime juice
1/2 teaspoon salt
1/2 teaspoon ground cumin

Combine all ingredients in a blender or food processor. Pulse for a few seconds 2-3 times; more if you would like a smoother salsa. Cover and chill for a few hours to allow flavors to develop (It's alright to serve right away if you can't wait!).

Yields 2 cups.

This guacamole recipe is a nice change for those who like their guacamole to have some texture.  Ripe avocados will produce a smoother, creamier texture, while firm avocados will produce a chunkier guacamole.

2 Ripe Avocados, peeled,

1 Tomato, seeded and diced

1/3 c Onion, chopped

1/4 c Picante or pico de gallo salsa

1 ts Lemon juice

1/4 ts Salt

1/4 ts ground cumin

Combine all ingredients, mixing lightly. Serve immediately or chill for 1-2 hours before serving. Guacamole will keep in the fridge for a few days. To minimize browning, sprinkle with lime or lemon juice or place plastic wrap directly on top of guacamole before storing.
Makes about 2 1/2 cups.

A hearty beef or pork stew, Mexican style.  This stew makes a perfect dinner for those chilly fall and winter evenings.

4-5 lbs Stew meat (Beef or Pork) - cubed

1 gallon Water

1 tb Salt

3 c Green chiles - roasted and Peeled

2 ts Garlic powder

1 tbsp ground cumin

1 tbsp Mexican oregano

1/2 c Blue corn meal or masa harina

Cover meat with water in a large pan, bring to a boil and simmer for 4 hours.
Then add the green chiles, chopped, salt and garlic powder.
Mix the cornmeal in a little cold water and stir in rapidly.
When the mixture has thickened, simmer for about 45 minutes.