10 most popular Mexican food you must try
Best popular Mexican food you have to try
Mexican food recipes are among the best in the world
At the point when the U.S.
residents visit Mexico, they regularly see just the towns just across the boundary, with their trinket shops and cheap food stands.
These individuals never get a brief look at the genuine Mexico, a huge, culturally rich, and convoluted country that stretches for one thousand miles past the line it imparts to the United States, its northern neighbor. Furthermore, they wear t get an opportunity to test the greatness of valid Mexican food.
according to my vision, because it was I who gave myself the job of writing this testament (Mexican food). If you die without trying all their recipes, for the record you were warned
BEST 10 MEXICAN FOOD RECIPES YOU SHOULD TRY
1. Chalpus
Ingredients
Vegetable oil
12 Corn tortillas (the thinner the better)
6 Cups Refried Beans (or less)
1/2 Pound Cheddar cheese (sharp), grated
1 Large Tomato, chopped
3 Cup Lettuce, shredded
INSTRUCTIONS
⦁In a little skillet, heat around 1/2 inch of vegetable oil.
⦁Test the oil for
legitimate temperature by placing in a little piece of tortilla.
⦁At the point when the oil arrives at the temperature where it promptly starts to bubble hysterically over the tortilla when it is placed in the oil and the tortilla piece becomes fresh rapidly, you are prepared to cook the chalupa shells.
⦁This is significant because there isn't anything more awful than a saturated chalupa shell that results from the oil not being sufficiently hot.
⦁Fry tortillas totally level on the two sides until extremely fresh. Channel and keep
⦁warm on a paper canvassed treat sheet in a warm broiler.
⦁Spread around 1/4 inch thick layer of refried beans on each seared tortilla.
⦁Top with a liberal measure of ground sharp cheddar and around 1 T slashed onion.
⦁Spot collected chalupas on a treat sheet and brown under the oven until cheddar softens. Watch them cautiously under the grill, they can consume very
rapidly.
⦁Top with destroyed lettuce and tomato and serve.
2. Enchiladas
Ingredients
1 Tablespoon Shortening
1 pound of Ground beef
3 Tablespoons Flour
1 8−oz. can of Tomato sauce
Water
2 Tablespoons Chili powder
Salt, to taste
3/4 teaspoon Garlic powder
12 Corn Tortillas
1 pound Cheese, longhorn − coarsely grated
1 large Onion, chopped fine
DIRECTIONS
1. Melt shortening in a heavy skillet.
Add the ground meat and brown.
Sprinkle meat with flour; mix in skillet.
Add tomato sauce and 1 cup of water.
Mix 1/2 cup water with the chili powder to form a smooth paste; add to the meat mixture.
Add salt to taste and garlic powder. Cook over medium heat, and uncovered until it is of gravy consistency. Cover and simmer over very low
heat. Add more water if the chili gravy becomes too thick.
2. Dip tortillas one at a time in the hot chili gravy with a wide metal spatula.
The tortillas will become pliable almost immediately, which will make rolling the enchiladas easier. Soaking too long will cause the
tortillas to fall apart.
3. Place a good sprinkling of grated cheese and minced onion and about a
tablespoon of the meat mixture to one side of the center of the tortilla.
Roll tortilla tightly around the filling and place loose side down in a
glass casserole baking dish. For best results place the enchiladas in a row
with sides touching.
4. When all enchiladas have been formed, pour the remaining hot chili gravy
over all, sprinkle generously with grated cheese, and top with chopped onion. Bake at 350 degrees. F until the cheese is melted. Serve immediately.
3. Guacamole
Ingredients
6 California avocados, peeled & pitted
1−1/2 White onions, chopped
1/2 Cup Cilantro, chopped
Juice 2 Limes, or to taste
1 Small Zucchini, pureed
6 Tablespoons Olive oil
6 Chiles serranos, finely chopped
Salt to taste
2 Large Tomatoes, chopped
1 Green onion, finely chopped
2 Chiles serranos, finely chopped
1/2 Cup Cilantro leaves
Totopos (crispy fried tortilla wedges)
INSTRUCTIONS
Put avocados in a glass bowl, and crush them with a fork.
Add onion, cilantro, lime juice, zucchini, oil, chiles, and salt. Blend the fixings completely to frame a puree.
Put the avocado pits in the guacamole to forestall obscuring.
To serve, spoon the guacamole into a level bowl, and beautify with tomato on one side, chiles, and cilantro leaves in the middle. On the opposite side, place the totopos.
4. Paella
INGREDIENTS
1 Chicken broiler, cut up
2 Cloves garlic
1/4 Cup Oil
1 Pound Raw shrimp
4 Sliced tomatoes
1 Pound Peas
12 Artichoke hearts
1−1/2 Cup Brown rice
6 Strands saffron
1 Cup Onion, diced
1 Green bell pepper, diced
1 Red bell pepper, diced
1 Teaspoon Paprika
1 Cup White wine
2 Cup Water
PREPARATION
Brown chicken and garlic in oil; remove chicken to the large casserole dish.
Add shrimp, tomatoes, peas, and artichoke hearts to the dish.
In oil used to brown chicken, sauté rice, saffron, onion, green and red bell peppers for 7
minutes.
Add to the casserole dish, sprinkle on paprika, and pour in wine and
water.
Bake uncovered at 350 degrees for 1 hour, or until rice is ready.
5. Pork Carnitas
INGREDIENTS
Guacamole
4 Poblano Chiles; roasted and peeled
1 Onion; Medium, Cut into halves
1 Pound Center Loin Roast; boneless and cut into 2 X 1/4−inch strips
1 Clove Garlic; Finely Chopped
2 Teaspoon Vegetable Oil
2 Teaspoon Tomato Paste
1 Teaspoon Red Wine Vinegar
1/4 Teaspoon Salt
1/2 lb. plum tomatoes, finely chopped
Flour Or Corn Tortillas
Dairy Sour Cream
DIRECTIONS
Get ready Guacamole; put it away.
Cut chiles and onion parts longwise into 1/4−inch strips.
Cook pork, chiles, onion, and garlic in oil in a 10−inch skillet over medium hotness, mixing sporadically, until pork is no pinker, around 12 minutes. Mix in tomato glue, vinegar, salt, and tomatoes; cook until hot.
Present with tortillas, Guacamole, and sharp cream.
6. Puchero
INGREDIENTS
1/2 Cup Chickpeas
2 Small Zucchini
1/4 Pound Boneless lamb
2 Small Sweet potatoes
1/4 Pound Boneless beef
1 Cup Corn cut from the cob
3 Pound Chicken
2 White potatoes, boiled in jackets
1/2 Pound Ham
3 Barely ripe bananas
1 Large Onion
1/2 Teaspoon Coriander seeds, crushed
3 Cloves garlic
1/4 Teaspoon Pepper
1 Veal knuckle, split
3 Tablespoon Oil (or butter)
1 Teaspoon Salt
2 Pears
2 Quart Chicken broth
3 Peaches
1/2 Small Cabbage
2 Limes
2 Small Turnips
1 Large Carrot
INSTRUCTIONS
Place the chickpeas in a kettle, cover with broth, and soak overnight.
Cut the lamb and beef into 2−inch cubes, and cut the chicken into serving
pieces, and dice the ham.
Peel and slice the onion and garlic. Combine the
drained chickpeas, all the meats, the veal knuckle, onion, garlic, and salt
in a large soup kettle.
Cover with 2 quarts of cold water and bring to a
full boil. Skim off the froth. Lower the heat, cover, and simmer for 45
minutes.
Cut the cabbage into eight wedges
Peel and slice the turnips and carrot
Slice the zucchini
Peel and dice the sweet potatoes
Cut the corn from the
cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to
the kettle.
Cover and simmer for about 20 minutes or until meats and vegetables are tender.
Peel the boiled white potatoes and cut them into thick slices. Peel bananas and
Puchero cut into 2−inch slices. Sauté potatoes, sprinkled with crushed coriander seeds and pepper in oil.
Remove the potato slices with a slotted spoon. Keep
warm. In the same oil sauté the bananas until golden.
Keep warm with the
potatoes.
Peel, core, and slice the pears and peaches. Put in a small pan with a
little water and poach for 10 minutes. Do not overcook.
Drain the fruit.
Adjust the seasonings. Serve each bowl of soup with the juice from one lime
wedge and a tablespoon of Guacamole.
7. Taco Salad
INGREDIENTS
1−1/2 Pound Ground beef
Bottled French dressing
1/4 Cup Onion, chopped
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/2 Teaspoon Dried oregano, crushed
1/2 Head iceberg lettuce, finely shredded
2 Tomatoes, cut into wedges
8 Ounce Can of corn, drained
8 Ounce Can garbanzo beans, drain
1/2 Cup Radish slices
1−6 1/2 oz Package Tortilla or corn chips
1 Avocado, peeled and sliced
4 Ounce Cheddar cheese, shredded
Pitted black olives, sliced
Sour cream
INSTRUCTIONS
Earthy-colored meat and channel off fat.
Add 1/3 cup French dressing, onion, salt, pepper, and oregano. Stew 5 minutes. Join lettuce, tomatoes, corn,
beans, radishes, and enough dressing to soak. Throw softly.
For each salad, serve a meat combination over tortilla chips.
Top with lettuce
combination,
avocado, cheddar, olives, and harsh cream, as wanted.
8. chilaquiles
Mexican cooks don't squander a thing. At the point when their tortillas get lifeless, they fry them to make chips,
then, at that point, absorb those chips sauce so they're at the same time delicate and crunchy.
The subsequent magnum opus is called chilaquiles, and however, it's customarily eaten toward the beginning of the day.
I can't envision a superior party dish.
INGREDIENTS
12 corn tortillas
2 cups vegetable oil, for frying
1 pound Monterey Jack cheese, shredded (about 4 cups)
3 cups shredded cooked chicken
2 cups crème fraîche or sour cream
3 cups Roasted Tomatillo Salsa
½ cup heavy cream
DIRECTIONS
1. Line a baking sheet with a few layers of paper towels.
2. Cut the tortillas in half. A few at a time, stack the halved tortillas and cut them into ¼-inch-wide
strips. Heat the oil in a deep heavy saucepan (you can also use a deep-fryer) over medium heat to
350°F or until it’s hot enough so that a test tortilla strip bubbles and sizzles when you drop it into the
oil. Fry the tortilla strips in batches, a large handful at a time (but no more), removing each batch
with a skimmer as soon as the strips are crisp and have stopped sizzling. Drain them on the paper
towels and let them cool to room temperature.
3. While the tortilla strips are cooling, preheat the oven to 350°F.
4. Combine the tortilla strips, cheese, and chicken in a large bowl; toss to distribute the ingredients
evenly. Place the mixture in a wide, shallow ovenproof pan (a 13 by the 9-inch baking dish is perfect).
Spread the crème fraîche over the top and bake until the mixture is heated for about 25 minutes.
5. Meanwhile, heat the Roasted Tomatillo Salsa in a small saucepan over medium-low heat just until
it simmers. Stir in the cream and cook for another minute, stirring often to keep it from scorching.
Pour the sauce over the chilaquiles and serve right away.
9. Chile Relleno, Mexican Recipe
Preparation time20 minutes
Cooking time30 minutes
Total time50 minutes
Servings:4
Ingredients
5 poblano peppers
For the filling
250 grams of panela cheese
For the sauce or caudillo
3rd red tomatoes or tomatoes
2 cups of chicken broth
2 teeth of garlic
1/2 small white onion or 1/3 large onion
2 sprigs of fresh parsley
A touch of oregano optional
Salt
Ground black pepper
Step-by-step elaboration
1. We will start by preheating the oven to 180 degrees.
2. Then, we are going to roast the red tomatoes or tomatoes on a comal or griddle. Failing that, we can use a frying pan. The idea is to turn them over to grill them all over their faces.
3. We will also peel the garlic cloves and roast them, just like the piece of onion.
4. Then, we will roast the poblano peppers. We will rotate them on the comal or griddle, or even directly on the fire. The skin may blister or blacken in places. This is normal.
5. We will let the chiles rest for about five minutes, enclosed in a plastic bag so that they sweat. Then, we will carefully remove the skin. The process we have done previously will make this step easier. If necessary, you can help by passing them under a stream of water to remove the last bits of skin that remain.
6. To continue, with a very sharp knife, we will make a lateral cut from the head to the lower end of each chili.
7. Very carefully, we will help ourselves with the knife to remove the seeds from the interior of each chili, and the vein or white part. We will do this through the vertical cut that we made in the previous step.
8. Cut the panela cheese into bars and distribute it in equal parts to fill all the chiles. Insert the cheese sticks into each chili, through the vertical cut.
9. We will put the baked chilies in a refractory or similar container, for 20 minutes.
10. Meanwhile, we will take the opportunity to prepare the soup or sauce. In a blender, we will process the roasted tomatoes with or without skin (I prefer to leave them the skin), the garlic, the onion, the parsley leaves (well washed), the chicken broth, and a touch of salt, pepper, and oregano.
11. Once the caudillo is well liquid, we will transfer it to a pot and keep it over low heat. It is advisable to taste it to verify and correct the seasoning, if necessary.
12. When we take the chiles out of the oven, we will serve them on a plate, bathed with a little caudillo. If we have used wooden toothpicks to close them, they must be removed before serving.
10. TACOS GOBERNADOR: SHRIMP TACOS RECIPE
The key to its success is in the base ingredients: shrimp. Who would say no to some delicious shrimp tacos?
Like many Mexican recipes with seafood, the origin of these tacos comes from the north of the country, specifically from the province of Sinaloa
INGREDIENTS
1/2 kg of shrimp
1 bell pepper or paprika
1/4 kg of cheese for grilling Oaxaca or asadero
12 tortillas
1/4 of an onion or half an onion, if it is very small
1 clove of garlic
40 grams of butter or if not, vegetable oil.
1 celery stalk optional
1 lemon
Oregano powder to taste
Ground black pepper to taste
Salt to taste
PREPARATION
1 We will start by washing the paprika or pepper, removing the head, and cutting it into julienne strips (in ribbons). In the process, we will remove the seeds and the white parts inside.
2. We will also peel and mince the onion and garlic. In the case of the first, we will chop it into small cubes, and in the case of the second, we will chop it finely or crush it.
3. Now we will take care of the celery. We will wash them and chop them very finely. We will reserve all the vegetables.
4. Then, with the shrimp well cleaned and drained, we will cut them into smaller pieces (you can leave some complete to make the taco more visually interesting. In fact, many skip this step and no longer bite the shrimp).
5. In a frying pan, we will heat almost all the butter (we will save a little bit and then heat the tortillas).
6. With the hot butter, we will sauté the garlic and onion, over medium-low heat (so as not to risk them overcooking, or the butter burning).
7. After cooking the garlic and onion for 4 to 5 minutes, so that the latter begins to become transparent, we will add the chopped pepper and celery.
8. We will cook the vegetables for a couple more minutes, and then we will add the shrimp.
9. We will mix everything that is in the pan, and season with a pinch of salt, another of pepper, and a little bit of oregano to taste.
10. Then, we will chop the lemon and sprinkle the preparation with its juice.
11. Then, we will cook for a couple of more minutes, and then, we will add the cheese. For this last step, you have to be fast enough. The idea is that the cheese melts a little and mixes well with the rest of the ingredients, but not that it cooks to the point of toasting, or that the mixture takes a consistency that does not suit us for our tacos. What we will do is we will mix the cheese well with the rest of the stew, will let it melt slightly, and will remove the filling from the pan.
12. In another pan we will heat what was left of the butter, and then we will pass the tortillas so that they are also heated. We will give them a quick turn, on both sides, and then we will fill them with the stew prepared with the shrimp.
I hope you all like these recipes and if any of you tried let me know how it goes in the comments
Also for more information about Mexican food check here
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