Traditional Mexican Recipes, Hints & Videos
Much of what we eat in the United States is actually Tex-Mex which is heavy on tomato sauce and cheese. It is interesting to note that in Mexico many dishes are cooked in a heavy cast-iron skillet making them the original one-pot meals. Check out Recipe4Living's traditional Mexican recipes using a combination of native and traditional ingredients to create delicious and easy meals.
Traditional Mexican Guacamole Recipes
This easy guacamole makes a delicious and healthy snack or taco-topper.
Ingredients
2 avocados
1 small onion, finely chopped
1 clove garlic, minced
1 ripe tomato, chopped
1 lime, juiced
Salt and pepper to taste
Directions
Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.
Serving Size
16
More Traditional Mexican Guacamole Recipes: Fresh Guacamole
Guacamole with Roasted Garlic By Wolfgang Puck
Traditional Mexican Quesadilla Recipes
Quesadillas are quick and easy to make and fun to eat. Adults and children love them (although sometimes with different ingredients!) and they make great party fare. Serve them as a main dish or as a great appetizer. They also make wonderful snacks or light lunches.
Ingredients
2 Tbs. oil
1/4 C. chopped onions
1 small minced garlic clove
1/4 C. chopped bell peppers
2 minced chili peppers (to taste)
3 chopped plum tomatoes
Oil for frying
8 flour tortillas
2 C. shredded cheddar cheese
11/2 C. cooked chicken
Salsa
Sour cream
Directions
In a medium heavy skillet sauté the onions, garlic, and peppers in the 2 Tbs. oil until soft. Add the chili peppers and tomatoes and simmer for a few minutes more. Add the chicken and stir well to combine. Heat a thin layer of oil in a heavy medium sized pan over medium low heat. Place a tortilla in the pan and sprinkle with 1/4 C. cheese. Add about 1/4 of the chicken mixture and top with another 1/4 C. cheese. Cover with another tortilla and cook for 2-3 minutes or until golden brown. Flip the quesadilla over and cook for an additional two minutes. Remove from the heat and cut into wedges.Keep warm while frying the remaining quesadillas. Serve with salsa and sour cream.
Yield: 4 servings
More Traditional Mexican Quesadilla Recipes
Jack Quesadillas with Cranberry Salsa
Asian Grilled Shrimp Quesadillas
Traditional Mexican Tacos Recipes
The beef will be so tender it will literally pull apart with a fork.
Ingredients
1 medium large roast beef
1 bay leaf
2 cloves garlic
2 tsp. cumin
2 Tbs. taco seasoning
2 cups shredded cheese
1 head iceberg lettuce, chopped
3 tomatoes, chopped
1 bunch green onions, chopped
1 pkg. corn tortillas
Vegetable oil
Salsa or taco sauce
Directions
Place uncooked roast beef, bay leaf, cumin, and taco seasoning in a crock pot. Cover with water and cook on low for 6-8 hours. When done, prepare corn tortillas for tacos as directed on package, chop vegetables, and shred cheese. Transfer beef to a platter and using a fork pick through beef and remove any bones or fat. Make tacos and enjoy.
More Traditional Mexican Taco Recipes:
Pork Tacos with Corn and Black Bean Salsa
Traditional Mexican Fajita Recipes
These fajitas are great for a casual dinner party – just double everything for 8.
Ingredients
4 tsp. vegetable oil
1 medium red pepper, thinly sliced
1 medium onion, thinly sliced
1 Tbs. chili powder
1 tsp. ground cumin
¾ tsp. salt
¼ tsp. ground red pepper (cayenne)
1 lb. sliced beef for stir fry or flank steak, thinly sliced
4 (10 inch) flour tortillas, warmed
Accompaniments:
Fresh cilantro leaves
Sliced avocado
Jarred salsa
Sour cream
Directions
In nonstick 12 inch skillet, heat 2 tsp. oil over medium heat until hot. Add peppers and onion, and cook 20 minutes or until tender and lightly browned, stirring occasionally. Transfer vegetable mixture to plate: set aside. Meanwhile, in medium bowl, mix chili powder, cumin, salt
and ground red pepper. Add beef and toss until evenly coated. In same skillet, heat 1 tsp. oil over medium high heat. Add half of seasoned beef and cook stirring 2 minutes or until beef just looses its pink color on the outside. Transfer beef to plate with vegetables.
Repeat with remaining oil and beef. Return vegetable mixture and beef to skillet; toss until mixed. Serve in warm tortillas with accompaniments.
More Traditional Mexican Fajita Recipes:
Traditional Mexican Dessert Recipes
This recipes creates the moistest cake you will ever have the pleasure of eating.
Ingredients
Cake:
6 eggs
2 C. sugar
2 C. sifted flour
3 tsp. baking powder
½ C. of milk
Vanilla to taste (I use approx. 2 tsp.)
Las leches:
1 1/2 cans of condensed milk
1 1/2 cans evaporated milk (2 1/4 C.)
1 1/2 C. of heavy cream
3 egg yolks
Directions
Preheat oven to 350. Separate egg whites from yolks and beat the egg whites until they begin to form firm peaks. Gradually add the sugar, by tablespoonfuls, adding the next when the previous has been mixed in. After the sugar, add the yolks one at a time, beating after each one is added. Add the sifted flour with the baking powder, alternating with dashes of milk. Add vanilla to taste. Pour into a high cake mold, greased and place it in the middle rack of the oven. I usually use a deep 9 x 13 inch Pyrex or castaway aluminum foil pan. Bake for 45 minutes without opening the oven. (if you have a powerful oven, this may be reduced to 40 minutes) When finished, remove from oven and poke extensively with a fork so that the milk mixture can penetrate. Mix all of leches ingredients well and pour gradually and evenly over the cake, allowing the milk to filter into the interior of the cake.
More Traditional Mexican Dessert Recipes:
Traditional Mexican Recipe Hints & Videos
How To Make Four Tortillas
