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Mexican Recipes

A New Mexico Supper

You don't have to go to the college of culinary arts to learn how to cook amazing Mexican recipes. Cooking mexican recipes can actually be easier than you think. Many use very simple ingredients. Here are some of our favorites:

Enchiladas

(A Recipe from Mexico City)

The sauce:

Wash and remove seeds from 6 large red chili peppers. Cover with 4 cups of soup stock or water and simmer until tender (about 1 hour). Strain; rubbing the chili peppers through a coarse sieve. Melt 2 tablespoons of shortening, add 2 cloves of garlic (which is to be removed when sauce is cooked), add 2 tablespoons of flour; mix until smooth and add chili mixture. Simmer until creamy.

The filling:

Mince 2 onions and % pound of Edam or Parmesan cheese. Sprinkle with Spanish sage and a few drops of tabasco sauce. Take the tortillas and dip each in the hot sauce until heated through, sprinkle with the filling and roll up like jelly roll. Place on a hot platter and cover with the rest of the mixture, then pour over them the chili sauce and garnish with olives. The tortillas can be bought in the Latin quarter.

The "enchilada "and the "tamale" are of Aztec origin. The enchilada is a cake of corn batter dipped in a stew of tomatoes, cheese and onions seasoned with pepper and served steaming hot. The tamale is made from chopped meat, beef, pork or chicken, or a mixture of all three, combined with cornmeal, boiled or baked in husks of corn. These dishes, when properly prepared, are delicious and are gradually finding their way to American tables and restaurants. Cooked as the Mexicans cook them, they would be a valuable addition to the admirable menus of our eastern hotels.

Chicken Enchiladas for instance, are unlike anything else under the sun. You may follow, if you like, the fascinating process of concoction of this piece de resistance of your meal. The señora is frying tortillas, the corn pancake which is the foundation of the enchilada.

From a snowy mass of corn meal dough she pinches a ball which she spins and pats between her plump hands into a thin wafer about six inches in diameter. She browns this on top of the stove, rotating and turning it with her moistened palm. When three tortillas have been beautifully browned they are next dropped into a kettle of boiling fat where they bubble and turn until the real building process begins.

First a tortilla in the center of a plate. Then a flood of rich, red chile sauce from a near-by kettle, a layer of grated cheese, another tortilla, more chile and more cheese sprinkled between in layer-cake fashion, and the whole topped with a high crown of chopped onions in which nestles an egg, which has been broken for a minute into the hot lard. An artistic and cooling garnish of lettuce — and behold an enchilada'

mexican recipes

The ubiquitous chile sauce in which the enchilada floats and which is added by the native cooks to beans, meats and almost the native New Mexico pepper. Mixed with a little hot lard and blended with chopped onions and garlic, cider or wine and herbs, it is used as a basis for many dishes. Although chile burns the throat unaccustomed to highly spiced food, it is so prepared as to be absolutely digestible.

Frijoles or New Mexico pinto beans are, of course, inevitable. Seldom are meals served without them and for the poor they are the mainstay of their diet both winter and summer. They are served in a large dish from which you help yourself, dashing a spoonful of the nutty pellets on the side of your enchilada. Occasionally you will find them fried dry, and always you must flavor them with chile.

Chile con carne ¡s another staple dish among the native people in the southwestern United States. This familiar stew is made from the chile pulp, tomato pulp and cubes of beef or mutton. It is flavored with onions and garlic, and sometimes with pulverized orégano


 

       

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