Mexican Recipes< » Main Dishes



Main Dishes


A word from Sheri: I wanted to share some of my favorite Mexican recipes with you. They range from basic Mexican recipes to real authentic Mexican recipes. My husband Gustavo is a chef and also from Mexico. Some of these recipes are from his mother and grandmother. I hope you enjoy them, you may add or take away from them depending on your taste. The key to making good Mexican food is using the same spices they use in Mexico. You can get them at Mexican markets and even larger super markets carry them also try Indian and Asian food stores. Use fresh veggies when possible it makes a big difference in the way your food will taste. Plant a small garden with a few tomato plants, jalapenos, bell peppers and cilantro. These veggies and herbs play a big part in Mexican cooking. Also when preparing or cooking Mexican food and drinks, a lot of preparation is involved so plan accordingly. This is why the food taste so good!


TACOS ALPASTER

2 lbs top sirloin steak, cut into strips
oil for frying
15 corn tortillas
1 medium white onion, finely chopped
2 fresh jalapeno peppers, finely chopped
4 limes cut into wedges
1 bunch of cilantro
salt

Fry sirloin steak in oil until done but not tough. Mix onion, cilantro and jalapeno in large bowl and salt, set a side for garnish along with lime wedges. Once the stake is done cut it into very small cubes with a sharp butcher knife. Heat up tortillas on comal or microwave. Place a little steak in each tortilla, topped with garnish and lime juice.

Serve with salsa verde and avocado.

MENUDO

1 calf's foot (about 1-2 pounds)
2 lbs honeycomb tripe
1 large onion
3 cloves garlic
6 peppercorns
2 tsp. salt or to taste
4 quarts of water
3 jalapeno peppers
1 large chili poblano
1/2 c. canned hominy, drained
1/8 tsp. Mexican oregano

*You can find calf's foot already cut and packaged at a international market or you may have to go to a butcher.

Place calf's foot in large stock pot. Cut tripe in small squares. Put in stock pot along with calf's foot, with the rest of all the ingredients. Cover and bring to boil. Lower the temp. and then simmer for 2 hours or until tripe and foot are tender but not soft. Toast chilies. Slit them open and remove the seeds and veins from the chile poblano, cut into strips and add to the meat while it is cooking. Remove the pieces of calf's foot from the pot. After it cools off strip off fleshly parts. Chop them up roughly and return to stock pot. Add hominy and cook the menudo slowly, still uncovered for another 2 hours. Add salt as needed and Mexican oregano. Serve with hot tortillas and garnish with finely chopped onions, cilantro and lime wedges.

MEXICAN POSOLE

2 lbs. boneless pork loin, cubed
2 lbs. chicken cooked and pealed from bone
1 tbs salt
2 cans (15oz) white hominy, drained
1 tsp. Mexican oregano
2 cloves garlic, crushed
1/2 small onion
4 dried hot red chili peppers
lime wedges

Place pork and chicken in large stock pot and cook for 1 1/2 hours and skim grease of the top. Wash hominy and add to soup. Add in oregano, garlic, onion and chilies. Let simmer for another 30 minutes. Serve hot with lime wedges for garnish.

QUESADILLAS
7 oz mozzarella, Monterey Jack or mild cheddar cheese
8 flour tortillas
1 TBS butter

In a large pan on medium heat, heat butter in pan place flour tortilla one at a time, sprinkle about an eighth of cheese on one half. Fold the tortilla over the cheese and press the edges together gently to seal. Cook for one minute, then turning to cook another minute. Serve whole or cut into wedges. Serve with sour cream and salsa and avocado if desired. *You can also add mushrooms and other veggies including steak to your quesadillas.

EGGS RANCHEROS

6 eggs (brown eggs are the best)
2 roma tomatoes finely chopped
1 small onion finely chopped
1-2 jalapenos finely chopped
feta cheese or queso enchilada
oil for frying

In a large frying pan heat oil, fry onions and jalapenos till soft, add eggs and scrabble till they are cooked then stir in tomatoes. Sprinkle with cheese and serve with tortillas, black beans and slices of avocado, if desired.

-Thanks to Sheri for these great recipes!


SECRETS OF AL PASTOR

Get some cheap pork,not real lean,shoulder blade steak,fatty chops,the stuff you can get for $1.50 a pound,about 2 -3 lbs or whatever.

2. Cut meat off the bone into small 1/2-3/4" cubes or some approximation,make sure to keep some fat on.

3. Put this in a non metallic bowl or 1 gal. zip lock baggie.

4. Add 1 can of pineapple tidbits in juice to the vessel,juice and all.

5. Add 3-4 TBS. or more of Prepared Chile Powder, sometimes seen as Chile Molido Preparar.it's the red powder found in most grocery stores in a hanging cellophane package. Check the ingredients,it should have,chile,cumin,oregano,salt and sometimes garlic or onion powder.This stuff is NOT HOT.

6. Add a couple of cloves of chopped or pressed garlic.

7. Add about 1 TBS. of salt,you may want to add more during cooking,since most will remain in the marinade,the Mexico pastor can be pretty salty.

8. Secret ingredient, add 1/4-1/2 c. of red wine or cider vinegar,depending on the amount of meat.

9. Let this marinate overnight in the fridge.

10.Fry in a pan in generous amount of oil,I use a non-stick with less oil. Strain the marinade off the meat and pineapple chunks before frying,scooping it out of the bag or bowl with a slotted spoon is sufficient.

11.Fry till it's almost burnt,a little crispy is good,this is almost like a bacon rendering but with better pork,the pineapple will be a bit brown but still juicy inside.

12. Slap some on a warm corn tortilla with chopped cilantro,a few finely diced onions,I also like a little cheese(non traditional).

13.Serve with a small wedge of lime to squeeze over the top. I often like a slice of avocado as well

It's really easy,and relieves the craving,but only temporarily

-Recipe from Rondo, Gracias!

CHILI QUADILLO

2LBS CHOPPED STEAK {STEW MEAT WORKS GREAT}
4 LARGE CUBED POTATOES
8 LARGE QUADILLO CHILES
4 CHILE D'ARBOL
1 CLOVE GARLIC
1 TOMATILLO
1/2 TSP OREGANO
1 BASIL LEAF

1. TO MAKE CHILE SAUCE. BOIL QUADILLO CHILES,CHILE D'ARBOL, TOMATILLO,AND GARLIC IN MEDIUM SAUCEPAN. WHEN DONE POUR INTO BLENDER. ADD SALT TO TASTE AND A SPRINKLE OF OREGANO. BLEND UNTIL SMOOTH. ADD MORE WATER IF TOO THICK. YOU DON'T WANT IT TO THICK TO START IT WILL THICKEN UP LATER.

2.IN LARGE FRYING PAN FRY THE CHOPPED STEAK UNTIL DONE. DRAIN EXCESS FAT. ADD YOUR CHILE SAUCE. BRING TO BOIL. THEN ADD YOUR CUBED POTATOES,OREGANO, AND BASIL LEAF.

3.TURN DOWN HEAT AND SIMMER UNTIL POTATOES ARE SOFT.

YOU CAN ALSO SUBSTITUTE STEAK WITH PORK. TASTES GREAT WITH BOTH. MY HUSBAND IS FROM MEXICO AND LOVES THIS DISH. GREAT SERVED WITH MEXICAN RICE AND PINTO BEANS.

IN MEDIUM SAUCEPAN. PUT EVERYTHING IN BLENDER WHEN DONE BOILING. ADD SALT TO TASTE AND A SPRINKLE OF OREGANO

-Recipe from Stacie, Gracias!

ESPECIALS (grilled quesadillas)

1 lb thin steak
8 oz queso fresco or queso quesadilla
10-12 tortillas
Several cloves garlic
Guacamole
Pico de gallo or salsa
Lime for juice

Prepare steak by rubbing it with crushed garlic and pepper, let sit for about half an hour.
Prepare fresh guacamole and pico de gallo (fresh chopped tomatoes, garlic, onion, cilantro, salt, pepper, and lime juice to taste, or see recipe for red tomato salsa) and set aside.
Prepare cheese by shredding or slicing it, slicing seems to be easier, especially if your cheese is very soft.
Grill steak to a medium rare, and just before grilling squeeze a liberal amount of lime juice onto it. Once steak is grilled, slice into very thin strips.
Assemble tortillas with steak and cheese. Put tortillas back on the grill and grill just until tortillas are brown and crisp and cheese is melted. Immediately open tortilla and add guacamole, pico de gallo and a squeeze of lime. Close it up and enjoy the juicy, delicious mess! This recipe is originally from "Chino" who owns a small stand in Puerto Penasco in Northern Mexico.

-Recipe posted by Leslie

FRIED PORK CHOPS

8 5-7 ounce pork chops
salt and freshly ground black pepper
4 tbs lard or vegetable oil

Generously season both sides of the pork chops with salt and pepper. Heat 2 tsp of lard or vegetable oil in a large cast iron skillet over medium high heat.

Working in batches, fry the pork chops until golden brown on one side, about 5 minutes. Turn pork chops over and fry for 2-3 minutes more.

Add 1 tbs of lard or vegetable oil in between batches of pork chops.

Serve with yellow hot relish

Serves 4-8

YELLOW HOT RELISH

1/2 lb small medium hot or hot fresh yellow chiles stemmed, seeded and chopped
1/2 medium white onion peeled and chopped
8 cloves garlic peeled and chopped
1 tsp crushed dried oregano
1/2 tsp salt
1 1/4 cups white vinegar

Place chiles, onions, garlic, oregano and salt into a medium bowl and mix well.

Place relish into a clean 24 ounce ceramic or glass jar. Add vinegar to cover relish.

Cover jar and refrigerate for at least 2 weeks before serving. Serve with fried pork chops.

Refrigerated it can be kept for up to 6 weeks.

TAMALES DE FRIJOLES

4 guajillo chiles
2 cloves garlic peeled
1 1/2 tsp salt
16 dried corn husks
1 cup masa harina
1 cup chicken stock hot
1/2 cup lard
1/2 tsp baking powder
2 cups cooked and drained black beans
3 tbs fresh lime juice
1/2 cup chopped cilantro leaves
2 tbs vegetable oil
1/2 cup queso anejo
crema or sour cream
tomatillo sauce

Soak chiles in a bowl of hot water for about 1 hour until soft. D Throw away stems and seeds and then puree with garlic, salt, and 1/2 cup water in a blender. Set aside.

Put husks into a large bowl and cover with boiling water. Soak about 1 hour until pliable.

Put masa harina in the bowl of a standing mixer and beating at low speed, add the chicken stock. Increase to medium high speed and beat for 5 minutes. Gradually add lard and salt and continue beating until the dough is soft and light. Dissolve baking powder into 2 tbs water and add to dough. Mix on high until dough is fluffy, about 5 minutes.

Mash together the black beans, lime juice and cilantro in a bowl. Heat the oil in a nonstick skillet over medium heat. Add the beans and pureed chiles and cook, stirring several times until thickened, about 10 minutes.

Overlap 2 pieces of plastic on your work surface and flatten dough into a 10 inch by 18 inch rectangle.

Spread the bean paste onto the dough, working in small batches to make it easier to spread. Sprinkle with queso anejo.

Roll up dough in a jelly roll style, about an 18 inch roll. Cut into 12even pieces.

Tear 2 of the soaked husks into 24 thin ribbons. Place 12 husk, concave side up, on your work surface with the widest nearest you. Place 1 piece of filling 1 1/2 inches in from the husks wide end. Fold long sides over the filling and then fold pointed end over seam so that it meets the wide end.

Tie 1 husk ribbon loosely around each end of the tamale to close. Repeat with each husk.

Makes 12 tamales.

HUEVOS RANCHEROS

5 tbs olive oil
1 small whole onion peeled and chopped
1 tbs ground cumin
12 ounces of black beans, drained if using from a can
4 ounce enchilada sauce
2 corn tortillas
2-4 eggs
1/2 cup grated cheddar cheese

Preheat oven to 350 degrees.

Heat 1 tbs of oil in a small pot over medium heat. Add onions and cook stirring often for 5 minutes. Add cumin and beans and cook for 10 minutes more.

In another pot, heat enchilada sauce over low heat.

Heat 2-3 tbs of the oil in a medium skillet and quickly fry the tortillas on both sides. Place each one on a heatproof plate.

In the same skillet, fry the eggs adding more oil if needed.

Put half of the beans on each tortilla and top with fried eggs. Spoon enchilada sauce over the eggs.

Sprinkle the cheese over each plate and place each plate in oven and bake until the cheese has melted, about 2-3 minutes.

Serve with sour cream or guacamole. Can also be served with fried chorizo.

Makes 2 servings

HUEVOS REVUELTOS CON SALSA ROJA (scrambled eggs with tomato-chile salsa)
1 tbs canola oil
5 eggs
pinch salt
3 cups salsa rojo or any other fresh chile based salsa

Heat oil in a medium skillet over medium heat.

Mix eggs with salt in a medium bowl and add to skillet.

Cook eggs stirring constantly until lightly set, about 1 1/2 minutes.

Add salsa to eggs and simmer until hot, about 2-3 minutes.

Serve with warm corn tortillas.

Makes 2 servings

CHORIZO CON HUEVOS (chorizo and eggs)

8 corn tortillas
1/2 lb link chorizo
1/2 cup onions chopped
6 large eggs

Remove casings from chorizo and crumble into medium skillet. Add onions and fry and stir for about 8 minutes.

Drain the grease and add the eggs and scramble until cooked.

Serve with warm tortillas and refried beans.

CHICKEN PIBIL
1/4 cup Achiote paste
10 garlic cloves
2 teaspoons cumin seeds
1/4 teaspoon ground cinnamon
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 1/2 teaspoons salt
2 teaspoons cracked black pepper
6 chicken legs with thigh, ankle joint removed, scored to the bone and skin removed
2 onions, cut into 3 slices each, plus 2 onions diced
3 Italian Roma tomatoes, cut in 4 slices
6 banana leaves (optional)
3 tablespoons unsalted butter
2 cups chicken stock

In a blender combine Achiote paste, garlic, cumin, cinnamon, orange juice, lime juice, vinegar, salt and pepper. Puree until smooth. Pour into a nonreactive baking pan, add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 2 hours and up to 24 hours.

Preheat oven to 375 degrees. In a heated, dry, cast iron skillet char onion slices until blackened on both sides. Remove and char tomato slices until blackened on both sides. Reserve. Cut six 16 x 14-inch sheets of heavy-duty aluminum foil.

Take banana leaves, and cut into 10-inch squares. Toast squares over a burner to soften, about 2 seconds on each side . Place banana leaves on top of each piece of foil. Remove chicken from marinade, reserving marinade, and place a piece on each foil piece or banana leaf. Top each with two tomato slices and one onion slice. Wrap and seal banana leaf and the foil to enclose. Place on a baking sheet and bake for 45 minutes.

Meanwhile, in saucepan melt butter. Saute the diced onions until golden brown. Stir in the reserved marinade and bring to a boil. Cook, stirring frequently, for about 5 minutes. Add chicken stock and cook for 10 minutes longer.

When the chicken in ready, remove from oven and open the packets. Transfer the chicken, with the banana leaves if using, to serving plates. Pour any excess juice from the pan into the sauce. Pour sauce over chicken and serve.

TEQUILA SHRIMP

2 tablespoons olive oil
1 white onion, diced
3 cloves garlic, minced
10 shrimp, peeled, deveined, halved lengthwise
1/4 cup tequila
3 Roma tomatoes, diced
2 limes, juiced
1 tablespoon chopped cilantro
1 avocado, peeled, pitted, diced
Salt and fresh ground black pepper

In a medium saute pan with the olive oil, saute the onions and garlic. When the onions are translucent, add the shrimp and continue to saute for 3 to 4 minutes. Then add the tequila and burn off the alcohol. Add the tomatoes and saute for another 3 to 4 minutes. Add the lime juice when the shrimp is cooked half way.
When shrimp is fully cooked, fold in the cilantro and avocado. Season with salt and pepper and serve.

TORTAS AHOGADAS

3 1/2 ounces arbol chiles
1 cup white vinegar
2 sprigs oregano
1 clove
1 tablespoon black sesame seeds
1 clove garlic, minced
Salt

Sandwich:
Olive oil, to coat pan
2 pounds pork, thinly sliced
4 sub rolls
2 cups refried beans, hot
2 Roma tomatoes, sliced
2 avocados, sliced
1 white onion, thinly sliced
2 tablespoons oregano, chopped

Devein the chiles and soak in hot water for 30 minutes.

Drain the chiles, combine all of the sauce ingredients in a saucepan, and simmer for 15 to 20 minutes. Add all ingredients into a blender and puree until smooth. Strain the sauce to remove any large particles. Season the sauce with the salt.

On a hot griddle, with the olive oil, saute the pork until fully cooked. Spread the refried beans on one side of the sub roll. Lay the pork on top of the refried beans, and top with the tomatoes, avocados, and onion. Sprinkle the sandwich with oregano and finish with a portion of the sauce.

GREEN CHICKEN CHILAQUILLE CASSEROLE
2 whole chicken breasts, split
Salt and freshly ground black pepper
2 cups chicken stock
3 1/2 cups Tomatillo Salsa
1/2 cup heavy cream
1 onion, sliced paper-thin
1/2 cup vegetable oil
12 day-old Corn Tortillas, 1 cup grated Manchego cheese
1 cup grated Panela cheese
1/2 cup grated Anejo cheese

Season the chicken all over with salt and pepper. Bring the chicken stock to a boil in a large saucepan. Place the breasts in the stock, reduce the heat to medium, cover and cook until the meat is tender, about 15 minutes. Set aside to cool in the stock. When cool, remove the skin and bones and shred the meat into bite-sized pieces. Strain and save the stock for another use.

In a large mixing bowl, combine the fresh tomatillo salsa, heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, the onion and shredded chicken pieces.

Heat the vegetable oil in a medium skillet over medium-low heat. Cook the tortillas just about 5 seconds per side to soften, and then transfer to a large colander to drain.

Preheat the oven to 350 degrees F. Butter a 4 quart casserole. Combine the cheeses in a mixing bowl.

To assemble the chilaquiles, spread a thin layer of the cheese mixture over the bottom of the baking dish. Push the solids in the bowl of chicken and tomatillo sauce to the side so the liquids form a pool in the bottom. Dip all the softened tortillas in the pool to moisten. Layer one third of the moist tortillas over the cheese and top with half of the chicken mixture with its sauce. Sprinkle half of the remaining cheese over the chicken. Repeat the layers, ending with a layer of tortillas on top. Cover tightly with aluminum foil.

Bake 30 minutes or until the edges are slightly brown. Let sit for 10 minutes before slicing and serving or unmolding.

ENCHILADAS
6 Ancho chiles, wiped clean, stemmed and seeded
2 cups water
1/2 cup white vinegar
4 garlic cloves, thinly sliced
1 1/2 red onions, diced
1 tbs dried oregano
1/4 tsp ground cumin
1 cup vegetable oil
12 large Corn Tortillas
6 ounces Panela cheese, grated (1 1/2 cups)

For the Ancho chile salsa, place the chiles in a dry frying pan over medium heat. Toast, turning frequently, until the skin blisters and darkens very slightly, 3 to 5 minutes. Remove from the heat.

Bring the water and vinegar to a boil in a medium saucepan. Add the chiles, remove from the heat and let soak 20 minutes to soften.

Place the garlic, half the diced onion, the oregano and cumin in a blender or food processor. Add the chiles and soaking liquid. Blend until smooth. The salsa may be made a day or 2 ahead and then refrigerated.

Preheat the oven to 350 degrees F.

Pour the vegetable oil into a large skillet and heat over medium heat. One at a time, dip the tortillas in the chile salsa and shake off any excess. Transfer the tortillas, one at a time, to the hot pan and saute 10 seconds on each side. Drain on a rack.

Lay all of the tortillas out on a counter. Save 1/4 cup of the grated cheese. Divide the remaining cheese into 12 portions and spoon onto the lower half of each tortilla. Divide the remaining diced onion evenly and sprinkle over the cheese. Roll up each tortilla to form a tube.

Arrange the enchiladas on a baking tray, seam side down, and bake 3 to 5 minutes or until heated through. With a spatula, transfer the warm enchiladas to a serving platter. Place about a spoonful of Ancho chile salsa over each enchilada. Sprinkle with the saved cheese and serve.

RED CHICKEN CHILAQUILLES
6 cups chicken stock
1 teaspoon salt,
1/2 teaspoon pepper
1 pound skinless, boneless chicken breast
2 tablespoons vegetable oil
1 onion, peeled and diced
3 cloves garlic, peeled and minced
2 cups red salsa
2 handfuls corn chips
1 bunch cilantro leaves washed and diced
1/4 onion diced
1/4 cup grated Cotija cheese
1/4 cup Crema or sour cream

Bring the stock to a boil in a deep skillet. Sprinkle the chicken breasts with salt and pepper and add to broth. Cover and cook 8-10 minutes, or until cooked through then lift out the chicken, saving the stock, wrap in a damp towel and set aside to cool.

Heat 2 tablespoons of vegetable oil in a stockpot over medium heat. Saute the onions with 1 teaspoon salt and 1/2 teaspoon pepper until soft. Add garlic and cook 2-3 more minutes, do not brown. Add red salsa, saved chicken stock and water and bring to a boil, then reduce to a simmer and cook 10 minutes.

Shred the chicken meat into long thin strips and add to the pot along with the corn chips. Taste and adjust salt and pepper depending on how salty the chips are. Continue simmering 3-4 minutes then serve immediately while chips are still half crispy with garnishes on top.

STEAK

3 lbs beef chuck roast
1 tsp salt
1 tsp chili powder
1/2 tsp pepper
1 small red onion sliced
1 medium green bell pepper sliced
1 cup mushrooms sliced
1 large tomato sliced
1/4 cup tomato sauce
3 tbs oil
1/4 cup water

Heat 1 tbs oil in a skillet over high heat. Braise meat in the skillet. Remove the meat and season both sides with salt, chili powder and pepper. Place meat in a baking dish with 1/4 cup water.

Preheat oven to 350 degrees, cover and bake meat for about 1 1/2 hours until tender. Remove from oven and trim fat from meat. Cut across the grain into 1/2 inch slices.

Return meat to baking dish and let stand in it's own juices.

Heat 2 tbs oil in a skillet and add onions, peppers, and mushrooms and saute until onions are soft. Mix in the tomato and cook for about 5 minutes more. Serve this with the meat.

POLLO EN MOLE (chicken in mole sauce)

3 lbs chicken
2 tbs creamy peanut butter
2 tbs chocolate syrup
3 tbs chili powder
1 cup tomato sauce
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp paprika
1 tsp salt
1 cup peas

Wash chicken and cut into 8 pieces. Remove the skin if you want. Place in a pot with enough water to cover the chicken and bring to a boil. Reduce heat and simmer for about 15 minutes. Remove all of the broth and add back 1 2/3 cup of that broth to the pot.

Mix together the peanut butter, chocolate syrup, chili powder, tomato sauce, cloves, cinnamon, paprika and salt in a bowl and then add to the pot. Mix well. Bring to a boil and reduce heat and cook fro about 25 minutes.

Add the peas and cook for about 5 minutes more.

Serve with warm tortillas.

-These recipes are from Karan H. and her friend Dany's family in Cancun. Gracias!

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