mexican food traditional mexican recipes
Traditional Mexican Food Recipes
Mexican cuisine is popular over the world for its intense flavor and colorful presentation. Traditional Mexican recipes such as tacos, quesadillas, enchiladas, and barbacoa are consistently explored for options by some of the world's foremost gourmet chefs. A celebration of spices and unique culinary trends, Mexican food is now dominating world cuisines.
Traditional Mexican recipes are the products of pre-Hispanic traditions. Contributions from the Aztecs and Maya cultures are combined with culinary expertise of the Spanish colonists to churn out delicacies that once charmed the conquistadores. The savory flavors and aroma of traditionalism in these platters explore the tastes of beef, turkey, chicken, pork, and vegetables, stirred in wine and splashed with salsas made from garlic and onion.
Hints of pre-Columbian preparations with tomato, corn, avocado, pineapple, beans, squash, and sweet potato are seen in Mexican foods, such as chilaquiles casseroles and quesadillas. It celebrates the appetite whetting flavors of vegetables, meat, and seafood, while catering to the need for a balanced diet. Tempting burritos, tamales, mole, chiles en nogada, cabrito, machaca, and milanesas are all part of internationally acclaimed menus today.
Chilaquiles Chicken Casserole
Ingredients:
- 2 chicken breasts, marinated with salt and black pepper for at least 3 hours
- 2 cups chicken stock
- 3 cups tomato salsa.
- ½ cup whipped cream
- 1 onion (diced)
- 12 corn tortillas
- 3 cups cheese (grated)
- ½ teaspoon pepper powder
- 2 tablespoons vegetable oil
- Salt to taste
- Boil the chicken stock in a large saucepan.
- Add the marinated chicken breast to the stock, cover, and cook till the meat turns tender.
- Once cooled, shred the meat into desired proportions or dice.
- Strain and reserve extra stock (can be used for another preparation).
- In a large mixing bowl, mix together the salsa, cream, onion, salt and pepper, and shredded chicken.
- Heat the vegetable oil and cook the tortillas just enough to soften both sides.
- Transfer the tortillas to a colander and drain.
- Grease the casserole dish and assemble the chilaquiles (fried corn tortillas), garnished with cheese at the bottom of the baking dish.
- Add the chicken and salsa mix to the dish, ensuring that all the tortillas are softened in the juices.
- Garnish with the remaining cheese.
- Cover the casserole with aluminum foil and bake in a 350 °F preheated oven for 30 minutes.
- Let the dish cool before slicing and serving.
- 6 wheat tortillas
- 1 large onion (finely sliced)
- 1 large tomato (diced)
- 2 green chillies (diced)
- ¼ cup cilantro (chopped)
- 3 cups cheese (grated)
- Salsa, sour cream, salt and pepper according to taste.
- Combine the onion, tomato, chillies, salt, and pepper in a nonstick pan.
- Cook uncovered for 4 minutes. Ensure that the vegetables are just tender and the mixture is thick. Stir in the cilantro.
- Layer one-half of a tortilla with some cheese and top it with the prepared vegetable mixture. Fold the tortilla in half.
- Heat a frypan over medium-high heat, and cook the filled tortilla in it until it turns crisp and brown on both sides. This should take about 1-2 minutes for each side.
- Repeat the same with the remaining tortillas.
- Garnish with salsa and sour cream. Serve hot.
- 2½ cups refined flour
- 2½ teaspoons baking powder
- 2 tablespoons butter
- 2 cups sugar
- 8 egg yolks
- 6 egg whites
- 4 drops vanilla essence
- 1 cup milk
- 2 cups skimmed milk
- 3 tablespoons condensed milk
- 2½ cups dry table cream
- 6 egg yolks
- 6 egg whites
- 2 cups sugar
- 1 cup honey
- 2 limes (juiced)
- Grease and flour a 12x8'' cake pan.
- Prepare the batter by gradually mixing all the batter ingredients till the mixture is light and creamy.
- Pour the batter into a cake pan. Bake for 40 minutes in a 350 °F preheated oven.
- Remove from oven and cool.
- Blend the skimmed and condensed milk, cream, and egg yolks in a blender.
- Boil the mixture till it reduces to half its original quantity.
- Pour this milk mixture over the cake.
- Whisk the meringue ingredients till stiff and heat for 5 minutes.
- Invert the cake on a platter. Spread the meringue mix over the cake.
- Decorate with fresh fruit of your choice and serve at room temperature.