MD11Engineer From Germany, joined Oct 2003, 13596 posts, RR: 63 Posted (2 years 1 month 2 weeks 2 hours ago) and read 1230 times:
Being currently in Ireland and having seen a silly advertisement of a food company for "family friendly "Mexican" food", I´d like to get some recipes for the real McCoy, not the imitation stuff sold around here (I assume that the food I ate some years ago in a few small eateries in the Mexican district of Dallas, Texas, where I had to order my meal in Spanish, because the waitresses didn´t speak English, was the real stuff.) In any case, I liked the food I was offered there very much and would like to cook it over here in Europe, provided I can get hold of the ingredients.
Not even close. Granted I'll admit I'm probably setting my standards too high but suffice to say I've been to close to 100 different "Mexican" restaurants all over the US, even those where everyone in the back kitchen is yelling in Spanish and they still botch something as simple as a carne asada taco. I blame it mostly on bad ingredients (improper meats, tortillas made out of plastic, not properly ripe avocados, etc etc) among other things.
Anyways, there are a few websites out there with legit recipes, but they're all in spanish. A few I use to make my own stuff since nobody else north of the border can do this properly:
I guess your main problem though will be legit tortillas. A once famous and very respected brand of tortillas in Mexico (Tia Rosa) now only makes stale, insipid, overly bleached paper that tries impersonate a tortilla, so it's no better than the crap you get in the US. So during my final years in Mexico I just went for the local brands. But you may try finding them out by you, it's better than nothing. A proper tortilla is made with lard though.
I would assume that somewhere in the EU there may be a shop specializing in Mexican import products. May be worth looking around the interwebs.
AR385 From Mexico, joined Nov 2003, 5473 posts, RR: 26 Reply 6, posted (2 years 1 month 1 week 6 days 15 hours ago) and read 1102 times:
Exactly what is it that you want to cook? Beef, poultry, pork, sauces, fish, etc. If you mention here what kind of main protein you want I´ll be more than willing to provide you with authentic recipes. i´m not exactly an expert on Mexican food, but I do defend myself in that area when I have foreign guests.
MD11Engineer From Germany, joined Oct 2003, 13596 posts, RR: 63 Reply 7, posted (2 years 1 month 1 week 6 days 1 hour ago) and read 1024 times:
Quoting AR385 (Reply 6): Exactly what is it that you want to cook? Beef, poultry, pork, sauces, fish, etc. If you mention here what kind of main protein you want I´ll be more than willing to provide you with authentic recipes. i´m not exactly an expert on Mexican food, but I do defend myself in that area when I have foreign guests.
Ok, for me I´m allergic (?, at least it makes me puke, even if it tasted good) to fish and seafood, and I don´t really like poultry (until now I eat it only in some East Asian versions, since my fiancee is Filipina-Chinese, I´ll usually get some very good food from her corner of the world), I´m also not very fond of innards (kineys, liver, brain, heart, lungs etc.).
As for the ingredients, I think I´ll have to create everything right from the basics (e.g. making tortillas straight from flour).
AM744 From Mexico, joined Jun 2001, 1725 posts, RR: 0 Reply 8, posted (2 years 1 month 1 week 5 days 7 hours ago) and read 958 times:
Get yourself a bag of 1kg Maseca corn flour. I'm not sure if you can get those in Europe, but wouldn't be surprised if you can get them in the US.
For every cup of flour add 3/4 cup of warm water and a pinch of salt. You could add 1/4 of wheat flour and some more water, but that's entirely optional. Plus, the dough becomes stickier.
Work the dough with your hands until it's uniform. Not wet, not brittle. It's a lot more dense than hotcakes'. Can't be poured.
Make small balls twice the size of a golf ball.
Work them with your hands with a clapping motion until you get the tortilla(thin) or sope(thick) shape. (There are manual machines to do the pressing, but they are hard to come by even in Mexico! I use my mother-in-law's)
Place them in a flat pan. (T-Fal or any other pan used to make pancakes is good). Most people use lots of corn oil to fry them, I prefer mine with no oil at all.
For 'sopes' you need to work the perimeter of the cooked cake to come up with a small 'fence'.
For homemade smashed beans:
Get some 'fresh' (as in hardened and dried) beans.
Put two or three cups under water for a full night.
Add them to the pressure cooker with water slightly above the proper beans.
Add some onion rods, two pinches of oregano, two pinches salt and two spoons of corn oil.
Cook at pressure for 45 minutes. (Those things are hard).
Keep an eye on the cooker, beans become noticeable bigger and the cover can clog the pressure valve.
Put the cooked beans in a pan and smash them adding some more salt and oil at will.
Add the beans to your 'sope', some fresh shredded cheese and 'La Costena' Mexican green sauce. (I've seen those in Toronto, Madrid and the US, label and cap are bright red) and enjoy.
AR385 From Mexico, joined Nov 2003, 5473 posts, RR: 26 Reply 9, posted (2 years 1 month 1 week 5 days 5 hours ago) and read 937 times:
Puntas de Filete a la Mexicana (Beef Tips Mexican Style)
1 pound tender, lean, boneless beef , like Rib-Eye, Tenderloin, Sirloin, Ney York or even Sirloin Tip.
2 medium fresh Chiles Poblanos. These look like Green Beel Peppers, but are darker and leaner. You may use those two if you don´t like too much spiciness. The Poblanos you need to roast them in open flame. Then remove the black, charred part, that is peeling them. Then open them longitudinally, and remove the seeds and the little veins you may see.
1.5 pounds (3 medium large) ripe tomatoes, roaste like the Poblanos, or Boiled and Peeled. You ma also use instead a 28 ounce can of tomatoes, drained.
2 tablespoons lard, vegetable oil or olive oil
1 small onion, diced
1 clove garlic, peeled and minced
1/2 teaspoon of thyme and marjoram (herbs)
2 bay leaves
2/3 cup of beef broth
1/ teaspoon of salt
Trim the meat from excess fat and cut in 1/4 inch cubes. Dice the Chiles into 1/2 inch pieces. Chop the tomatoes into into 1/2 pieces. In a large skillet, heat the lard or oil over medium heat, When sizzling hot, add the cubes of beef uncrowdedly in a single layer. Brown them, over medium-high turning frequently for about 4 mins. (to about medium rare) Remove the meat and reduce the heat to medium. Scoop the onion into the skillet and fry until soft or beginning to brown, about 7 mins. Add the garlic and stir for a minute or so longer, then add the Chiles, tomatoes, herbs and bay leaves. Simmer, stirring frequently, until the mixture becomes somewhat homogeneous. Add the broth and 5 more minutes. Last, add the browned meat (and any juices collected around it) when the meat has heated enough, remove the bay leaves season with salt and the dish is ready for the table.
MD11Engineer From Germany, joined Oct 2003, 13596 posts, RR: 63 Reply 10, posted (2 years 1 month 1 week 3 days 3 hours ago) and read 838 times:
Thanks for the recipes! I will definitely try to cook them!
Unfortunately I had a very busy working week so far, with lots of AOGs and lots of overtime, so I don´t have too much time at the moment to post on A.net.