Authentic Mexican Food Recipes

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.

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.

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!). Salsa Verde tastes great with tortilla chips, and it makes a great condiment for just about any authentic Mexican dish.

Yields 2 cups.

2 Ripe Avocados, peeled,

1 Tomato,  seeded and diced

1/3 c Onion, chopped

1/4 c Picante sauce

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.
This guacamole recipe is a nice change for those who like their guacamole to have some texture.

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

1/2 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.

Fresh Roma Tomato and Chile Salsa

6 Roma tomatoes, finely chopped
2 large scallions (green onions), finely chopped
4 jalapeno or serrano chiles, seeded and finely chopped
4 sprigs fresh cilantro, chopped (no stems)
1 tablespoon lime juice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 teaspoon Mexican oregano, dried (or 1/4 cup fresh)
Salt to taste

Combine tomatoes, onions, chiles, and cilantro in a large bowl, sprinkle with salt and toss lightly. In a small bowl, combine lime juice, olive oil, oregano and cumin and whisk for 10-15 seconds. Drizzle liquid over vegetables and toss to combine. Serve immediately or let rest in the refrigerator for a few hours before serving. This salsa will keep for 1-2 days in the fridge.

This traditional Mexican Carne Asada marinade recipe will marinade 5-6 pounds of meat and can be easily halved or doubled.

1/4 cup vegetable oil
1/2 cup red wine vinegar (can substitute with white vinegar)
1/3 cup lime juice (can substitute with lemon juice)
1/3 cup orange juice
1 cup water
2 tablespoons peeled fresh garlic - crushed
1 tablespoons white pepper
1 1/2 tablespoons salt
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon Mexican oregano
1/4 teaspoon ground cloves
1/2 orange, sliced
1/4 bunch cilantro, chopped (no stems)

Combine all ingredients in a large bowl and whisk to combine.  To use with beef, place beef in gallon sized freezer bag or in the bottom of a shallow baking dish.  Pour carne asada marinade on top of beef, cover dish or close bag, and marinate beef for at least 1 hour before grilling.

2 cups coconut milk
1/2 cup cornstarch
1/4 cup granulated sugar or honey
1/2 teaspoon salt
1 teaspoon cinnamon

In a saucepan mix the cold coconut milk with the cornstarch. Season with sugar and salt.
Mix remaining ingredients in and cook over low heat stirring constantly until it boils and thickens.

Pour mixture into a mold or single serving cups. Let it cool to room temperature before refrigerating for at least 2 hours. Cover each serving with plastic wrap to keep a skin from forming.

Serve in small dishes, sprinkled with cinnamon.