Homemade Mexican Recipes

There is a mouth-watering aroma in the air and the table is bursting with dishes filled with vibrantly colored food. Welcome to the wonderful world of Mexican cuisine. Local flavors mingling with those of far away places like Spain, India and China, make for a superb gastronomic experience.

Of the variety of cuisines available throughout the world, Mexican food is one of the most popular. Many people all over the world cook Mexican food in their homes on a regular basis. Once you have discovered the remarkable flavors of homemade Mexican Recipes, you will want to keep on trying out various dishes. Homemade Mexican recipes are in general fantastically spicy. However, for those who prefer a little less zing, hot and zesty sauces served on the side offer them the option of avoiding it.

Onion and garlic top the list of spices used in many recipes. Other well-known spices used frequently are chili powder, oregano and cumin. Nothing can replace cumin for flavor in certain Mexican dishes.

There are varieties of chili powders used in Mexican cooking. What we know as chili powder, is a combination of dried and powdered chilies, oregano and cumin. Anco chili powder has a rich fruity, nearly sweet taste. Dried and smoked jalapeno is used to make a chili powder called Chipotle.

When you start cooking Mexican food, the unusual spices and other ingredients used often surprise you. It does however provide for thrilling and unusual flavors.

There are so many different Homemade Mexican recipes to test; you will never run out of interesting meal ideas.

For a traditional Mexican meal, you can have an appetizer of shrimp Ceviche, enchiladas as your main dish accompanied by Spanish rice, and for dessert Plantains Con Crema.

Alternatively, you can have Chiles Rellenos with refried beans and Arroz Rojo and conclude with flan for dessert.

On a balmy summer night when you just have to cook outside, you can prepare the meal on the grill. Carne Asada with homemade mexican recipes ,tortillas, grilled onions and pepper and fresh salsa will have everyone coming back for more.

For those nights when you need something to warm you up, pumpkin Chorizo soup with Jalapeno refried black beans will do the trick. Finish the meal with a dessert of apple empanadas.

You can cook Homemade Mexican recipe with your normal kitchen gear. You might however one day fancy having some of the authentic equipment used:

Pottery pots and dishes

Olla pots – Just the thing to simmer stews, soups and beans in. Cazuela Dishes - these clay dishes add a remarkable flavor to food. Perfect for simmering sauces.

Comal Griddle

A round griddle that come in a variety of sizes. They are used to roast vegetables and chilies, as well as for warming tortillas.

Molcajete

Made from clay, wood or stone, this mortar and pestle is used to grind spices or food.

Tortilla Press

Initially made out of wood, the Tortillero is now also made out of cast iron. You place a ball of masa between the two plates and by pressing them together, form the perfect tortilla.

No matter what you use to cook your homemade Mexican recipes, you are sure to give your taste buds a treat!

1 pound Ground beef

1 each Chopped onion

Salt to taste

1 each Clove garlic (optional)

1 package Taco shells

1 cup Green chili or taco sauce

Saute' the beef and onion until brown. Salt to taste. Add garlic if desired. Place a heaping tablespoon of meat mixture in each shell and stuff with lettuce, tomato and cheese. Serve with the chili or taco sauce and top with sour cream or guacamole for an added treat.

1/2 each Green Bell Pepper -- *

1/2 each Red Bell Pepper -- *

1/2 each Yellow Bell Pepper -- *

3/4 cup Montery Jack Cheese -- Shredded

2 tablespoons Chopped Ripe Olives

1/4 teaspoon Red Pepper -- Crushed

* Peppers should be seeded and cut into 6 strips each.

Cut bell pepper strips crosswise into halves. Arrange in un greased broiler proof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes.

8 Corn tortillas

16 ounces (1 cn)Corn black beans -- rinsed and drained

7 ounces (1 cn) pink salmon; w bones -- drained

2 tablespoons Safflower oil

1/4 cup Fresh lime juice

1/4 cup Fresh parsley -- chopped

1/2 teaspoon Onion powder

1/2 teaspoon Celery salt

3/4 teaspoon Ground cumin

3/4 teaspoon Garlic -- minced

1/2 teaspoon Lime zest -- grated

1/4 teaspoon Red pepper flakes -- dried

1/4 teaspoon Chili pepper

Preheat oven to 350 degrees. Cut tortillas in triangles and toast oven until crisp, about 5 minutes. Combine the beans and salmon, flaking the salmon with a fork. Mix remaining ingredients; chill to blend flavors. Serve with tortilla chips.

8 ounces Black Beans; Dry* -- OR 30 ounces Black Beans -- Canned

1 medium Onion -- Finely Chopped

2 Garlic Cloves -- Minced

1 Jalapeno Pepper -- Seeded And Chopped -- Up To Two Be Used Or To Taste

1 teaspoon Chili Powder

1 teaspoon Ground Cumin

5 tablespoons Olive Or Vegetable Oil

16 ounces Tomatoes; Cut Up -- 1 Can

1 1/4-Inch Thick Lemon Slice

1 teaspoon Dried Oregano -- Crushed

1/4 teaspoon Salt

1 dash Hot Pepper Sauce -- (Optional)

6 Flour Tortillas

-----GARNISHES-----

Salsa

Guacamole

Chopped Tomato -- (Optional)

Snipped Cilantro

Cook the dry beans*. Rinse and drain the cooked or canned beans and set aside. In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if using the canned beans), and pepper sauce, if desired. Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick.

Remove the lemon. In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth. Repeat with the remaining beans. Return to the pan and heat through. In the meantime, wrap the tortillas in foil and warm in a 350 Degree F. oven for about 10 minutes. Place about 1/2 Cup of the bean mixture onto each tortilla. and fold the edges over to form a packet. Serve with salsa and guacamole If desired, top with chopped tomato and snipped cilantro.

* TO COOK THE DRY BEANS:

To cook the dry beans in a 4 1/2-quart Dutch oven, combine the beans and enough water to cover. Bring to boiling then reduce the heat and simmer, uncovered, for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. (Or without cooking, soak the beans overnight.) Drain the beans and rinse. In the same Dutch oven combine the beans and 5 cups of water or vegetable broth. Bring to boiling, reduce the heat, cover and simmer for 1 to 1 1/2 hours or until tender.

Homemade Mexican Recipes

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