traditional mexican foods free tips

Mexican cuisine is popular the world over 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. Traditional Mexican dishes 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, maize, avocado, pineapple, beans, squash and sweet potato are seen in Mexican foods such as chilaquiles casseroles and quesadillas. Traditional Mexican food celebrates the appetite whetting flavors of vegetables, meats 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.

Traditional Mexican Recipes:

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 grated cheese.
• ½ teaspoon pepper powder.
• 2 tablespoons vegetable oil.
• Salt to taste.

Preparation:

• Boil the chicken stock in a large saucepan.
• Add the marinated chicken breast to the stock, cover and cook till the meat is tender.
• When cool, 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 well aluminum foil and bake, in a preheated oven for 30 minutes.
• Let the Chilaquiles Chicken Casserole cool before slicing and serving.

Veggie Quesadillas:

Ingredients:

• 6 wheat tortillas.
• 4 tablespoons Italian dressing.
• 1 large onion, sliced fine.
• 1 large tomato, diced.
• 2 diced green chillies.
• ¼ cup chopped cilantro.
• 3 cups grated cheese.
• Salsa, sour cream, salt and pepper according to preferred taste.

Preparation:

• Combine the onion, tomato, chillies, salt, pepper and Italian dressing in a microwave bowl or casserole.
• Accordingly microwave cook or bake, uncovered, for 4 minutes. Ensure that the vegetables are tender and the mixture is thick.
• Stir in the cilantro.
• Sprinkle cheese on each tortilla.
• Top the tortilla with the vegetable mixture.
• Fold each tortilla in half and coat with the Italian dressing mix.
• Microwave cook or bake until the cheese melts.
• Garnish with salsa and sour cream. Serve hot.

Leches de Tres:

Ingredients:

Batter:

• 2 ½ cups refined flour.
• 2 ½ teaspoons baking powder.
• 2 tablespoons butter.
• 2 cups sugar.
• 8 egg yolks.
• 6 egg whites.
• 4 drops of vanilla essence.
• 1 cup milk.

Milks:

• 2 cups skimmed milk.
• 3 tablespoons condensed milk.
• 2 ½ cups dry table cream.
• 6 egg yolks.

Meringue:

• 6 egg whites.
• 2 cups sugar.
• 1 cup honey.
• Juice of 2 limes.

Preparation:

• Grease and flour a 12 by 8 inch cake pan.
• Prepare the batter by gradually mixing the all the batter ingredients till the mixture is light and creamy.
• Pour the batter into a cake pan. Bake for 40 minutes in a preheated oven.
• Remove from oven and cool.
• Blend the milks, cream and egg yolks in a blender.
• Boil the mixture till it reduces to half its original quantity.
• Pour the 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.