Mexican food recipes

Posole Soup

Authentic Posole is made with the pig's head; the ears are the delicacy. This simple recipe uses more 'acceptable' ingredients

Ingredients

pounds pork loin2

     2 teaspoons salt

     water to cover

     4 cups hominy

     2 tablespoons chili powder

     1/2 cup shredded cabbage for garnish

     1 small head cabbage, shredded

     1 tablespoon onion

     1 lime, cut into wedges

Directions

In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary.
Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables

Cochinita Pibil

This is my favorite Mexican pork dish that is always a hit. Can be toned down with less or no peppers and still tastes awesome. If you can find Seville orange juice, use it in place of the lemon and regular orange juice for authentic Mexican flavor. Quite easy to prepare too! Your whole family will love this famous Mexican dish! "

Ingredients

2 pounds pork butt roast with bone

     2 tablespoons achiote paste

     1/3 cup orange juice

     2/3 cup fresh-squeezed lemon juice

     2 habanero peppers, seeded and chopped

     1 teaspoon ground cumin

     1 teaspoon paprika

     1 teaspoon chili powder

     1 teaspoon ground coriander

     salt and pepper to taste

     1/2 cup red wine vinegar

     2 red onions, sliced ​​into rings

Directions

Poke holes all over the pork with a fork. Rub achiote paste all over the pork, and set aside. In a large bowl, mix together the orange juice, lemon juice, and habanero peppers. Mix in the cumin, paprika, chili powder, coriander, salt and pepper. Place pork in the mixture, cover, and refrigerate overnight, turning two or three times.

Preheat the oven to 325 degrees F (165 degrees C). Wrap the pork and marinade in aluminum foil or banana leaves that have been soaked in water for 30 minutes. Place into a casserole dish, and cover.

Bake for about 2 hours, until the meat falls off the bone. The slower you cook it, the better it is. You could also bake it in a 200 degrees F (95 degrees C) oven for 4 or 5 hours, or in a slow cooker without the foil or leaves.

While the pork is cooking, make the sauce. Bring the red wine vinegar to a boil in a small saucepan. Add onions, reduce heat to medium-low, and simmer until tender. Pour sauce over pork, and serve with white rice and corn tortillas. Each person can make tacos or fajitas with the pork, the rice and the sauce

Chile Verde

A delicious Mexican dish of pork simmered in tomatillos and chiles. Serve with white beans and rice. Garnish with grated cheddar cheese. "

Ingredients

pounds cubed pork stew 6meat

     1/4 cup vegetable oil

     2 large yellow onions

     6 cloves garlic, minced

     1 tablespoon sea salt

     freshly ground pepper, to taste

     1 tablespoon ground cumin

     4 1/2 quarts chicken broth

     8 fresh poblano chile peppers, seeded and chopped

     4 fresh jalapeno peppers, seeded and chopped

     2 yellow bell peppers, seeded and chopped

     3 pounds fresh tomatillos, husks removed

     1 bunch cilantro leaves, coarsely chopped

Directions

In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and. Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
     Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.

Slow Cooker Guisado Verde

An easy tomatillo and pork stew that is my boyfriend's favorite. Make it as spicy as you like by adding more or less jalapenos, or do not add any if you have a more tender palate. "

Ingredients

2 tablespoons vegetable oil

     2 pounds boneless pork shoulder

     1 large onion, coarsely chopped

     3 cloves garlic, chopped

     2 (12 ounce) cans tomatillos, drained and chopped

     1 (7 ounce) can diced green chile peppers

     2 fresh jalapeno peppers, sliced

     1/2 cup fresh chopped cilantro

     1 teaspoon dried oregano

     salt and pepper to taste

     1 quart water

     1 cup shredded Monterey Jack cheese

     1/4 cup sour cream

     4 sprigs fresh cilantro, for garnish

Directions

Heat the oil in a large skillet over medium heat, and brown the pork on all sides. Reserving the juices in the skillet, transfer the pork to a slow cooker.

In the skillet with the pork juices over medium heat, saute the onion and garlic about 1 minute. Transfer to the slow cooker, along with skillet juices.

Mix the tomatillos, green chile peppers, jalapeno peppers, and cilantro into the slow cooker. Season with oregano, salt, and pepper. Pour in 1 quart water, or enough to cover all ingredients. Cover, and cook on High for 6 to 7 hours.

Shred the cooked pork with a fork. Spoon the slow cooker mixture into bowls, and top with Monterey Jack cheese, sour cream, and fresh cilantro sprigs to serve

Carnitas Filling

Mexican shredded pork filling, use it in tacos, tamales, or burritos. "

Ingredients

1 pound boneless pork shoulder

     1 clove garlic, crushed

     1 onion, cut into 4 wedges

     1 carrot, peeled and cut into 1 inch pieces

     1 celery, cut into 1 inch pieces

     1 tomato, chopped

     1 tablespoon chili powder

     1 teaspoon salt

     1/4 teaspoon cumin

     1/4 teaspoon dried oregano

     1/4 teaspoon pepper

     1 bay leaf

Directions 

Place pork, garlic, onion, carrot, celery, and tomato in a saucepan. Season with chili powder, salt, cumin, oregano, pepper, and bay leaf; add enough water to cover. Bring to a boil, then reduce to a simmer. Cover and simmer until pork is tender, about two hours. Cool and shred. Use in tacos or tamales

Pork Stew in Green Salsa (Guisado de Puerco con Tomatillos)

Ingredients

1/2 cup all-purpose flour

     1 teaspoon salt

     1 tablespoon ground black pepper

     1/2 teaspoon ground cumin

     1 (3 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes

     2 tablespoons olive oil, or more if needed

     1 large onion, chopped

     3 cloves garlic, minced

     2 cups chopped fresh tomatillos

     1 (7 ounce) can diced green chiles, drained

     2 fresh jalapeno peppers, seeded and chopped

     2 teaspoons dried marjoram

     1/2 cup chopped fresh cilantro

     1 cup water

     1 pinch salt, or to taste (optional)

     2 tablespoons sour cream, divided

     6 sprigs cilantro

Directions

Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl

Carne Asada Tacos

Easy and flavorful. You will love these tacos! You can use top sirloin, New York, filet mignon or similar cuts of beef. "

Ingredients

1 1/2 slices

     1/2 teaspoon salt

     1 teaspoon freshly ground black pepper

     crushed red pepper to taste

     1 lime

     1 (28 ounce) can tomatillos

     2 fresh jalapeno peppers, seeded

     4 tablespoons canola oil, divided

     1 (10.5 ounce) can beef broth

     

     12 (6 inch) corn tortillas

     1/2 large onion, chopped

     2 tomatoes, chopped

     1 avocado - peeled, pitted and sliced

     1 bunch fresh cilantro, chopped

     1 lemon

Directions

Place sliced ​​meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.

In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.

Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.

To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating

 Caldo De Res (Beef Soup)

This is a traditional Mexican beef and vegetable soup seasoned with cumin, cilantro and lime.

Ingredients

1 pound beef shank

     1 tomato, quartered

     2 potatoes, cubed

     1 onion, chopped

     3 carrots, chopped

     1/2 medium head cabbage, chopped

     4 cloves garlic, minced

     6 teaspoons chopped fresh cilantro

     1 tablespoon salt

     1/4 teaspoon ground cumin

     2 fluid ounces fresh lime juice

Directions

In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro

Taco Soup VI

 

 My husband's Grandmother sent this one to me three times because she liked it so well! What is great about this soup is that you can add more of one item you really like or make substitutions. "

 Ingredients

1 1/4 pounds lean ground beef

     46 ounces tomato-vegetable juice cocktail

     1 (29 ounce) can diced tomatoes

     1 (15 ounce) can kidney beans, drained and rinsed

     1 (15 ounce) can black beans, rinsed and drained

     1 (15.25 ounce) can whole kernel corn

     2 (1 ounce) packages taco seasoning mix

 Directions

In a large stock pot brown ground beef. Drain grease and add tomato vegetable juice, tomatoes, kidney beans, black beans, corn and taco seasoning. Heat through and serve

 Albondigas

This is a quick and easy recipe that tastes delicious. Carrots and potatoes, with salsa and meatballs, makes for a hearty, delicious soup that can be prepared in no time at all. "

 Ingredients

 1 quart water

     4 carrots, sliced

     2 small potatoes, peeled and diced

     1 medium onion, diced

     1 1/2 cups salsa, medium or hot

     2 beef bouillon cubes

     1 1/2 pounds ground beef

     1/3 cup seasoned dry bread crumbs

     1/3 cup milk

     chopped fresh cilantro (optional)

Directions

In a large stock pot, bring water, carrots, potatoes, onion, salsa, and bouillon cubes to a boil. Reduce to a medium simmer, stirring occasionally, approximately 10 minutes.
Mix the beef, breadcrumbs, and milk together in a bowl. Form into 1-inch meatballs, and drop into boiling broth. Once soup returns to a boil, reduce heat to medium-low.
Cover and cook 20 minutes, or until meatballs are no longer pink in center and vegetables are tender. Serve with sprinkled cilantro for garnish

Carne Guisada II

A Mexican beef stew smothered in a semi-spicy gravy. Simple to make, but tastes wonderful. Serve with mashed potatoes, rice, and / or homemade tortillas. Cooking time may be cut, but the meat will be less tender. "

Ingredients

2 tablespoons cooking oil

     1 pound beef stew meat

     1/2 (6 ounce) can tomato paste

     1 (10.5 ounce) can beef broth

     1/2 cup water

     2 cloves garlic, crushed

     1 teaspoon chili powder

     1/2 teaspoon ground cumin

     1/2 teaspoon black pepper

     salt to taste

     2 serrano chile peppers, seeded and chopped

     2 teaspoons cornstarch

Directions

Heat oil in a large saucepan over medium high heat. Cook beef until evenly brown. Pour off excess fat. Stir in tomato paste, beef broth and water. Season with garlic, chili powder, cumin, black pepper, salt and serrano peppers. Reduce heat, and simmer for 8 to 12 hours.
Dissolve cornstarch in a small amount of water, and stir into simmering stew until thickened, about 5 minutes