Authenic Mexican Dishes

Intro

The history of Mexican food comes back to our ancient ancestors of the Aztec and Mayans. These indigenous cultures worked hard to be known for their farming and agricultural practices with corn, beans and squash along with other various vegatables. But it wasn't until the 16th century, when the Spanish arrived and introduced them into their cooking techniques with various meats, dairy products and spices.

As the years went by, Mexico was heavily influenced by both Indigenous and Spanish culture. Mexico is now known best for their famous dishes such as Tacos, Enchiladas, Tamales and Pozole. Within this website you will explore the different rich flavors, vibrant colors and music of the Mexican culture that has expanded throughout the centuriees creating more and more traditions that involes many dishes, which to this day fill our tummies with flavor and love, and win their position for the best authentic Mexican food around the world.

Pozole Rojo

Favorite Dish For the Holidays

As Holidays are approaching,lets explore the famous dish in the Mexican culture: Pozole. Pozole is a traditional soup in Mexico, it can easily be cooked as green and red soap. This dish is best served with crispy fried corn tortillas (tostadas) The best time Pozole is made for festivials especially during Christimas and News Years.

Lets take a look at our ingredients:

• 4 ounces of dried guajillo or ancho chiles,or a combination of both
• Salt
• 1 large (108ounce, 6lbs 12 oz, 3 kg) can white hominay, drained and rinsed corn.
• 3 pounds of park shoulder (preferably with bone), cut into 1 to 1 1/2 inch cubes (can also use pork shanks), make sure to use a cut well marbled with fat
• 8 cloves garlic, 4 cloves roughly chopped, and 4 whole cloves
• 3 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons dry oregano (Mexican oregano if available)

Garnishes (can prep while pozole is cooking):

• 1/2 small cabbage, thinly sliced
• 1 bunch cilantro, chopped
• 1/2 white onion, chopped
• 2 avocados, chopped
• 4 limes, quartered
• 1 bunch red radishes, sliced thin
• 12 to 24 tostada shells

Recipt courtesy of: simply recipes

Visual inspo to create this dish with chicken in link below:

Enchiladas

Fast and Simple Yummy Dish

Looking for a quick Mexican dish to cook? Enchiladas are great choice for any day option. Enchiladas has various options sauce such as red, green or mole. The most traditonal and common dish is the enchiladas rojas with pork meat, and even queso fresco for filling inside.

Enchiladas make a delicious luch or dinner. These enchiladas are served best with Mexican rice, beans on the side. Within minutes this dish is complete.

Lets take a look at our ingredients:

For the Sauce:

• 8 guajillo or new mexico peppers
• 1 ancho chile
• ¼ of a large onion
• 1 large garlic clove
• 1 teaspoon kosher salt + ½ teaspoon freshly ground black pepper
• 2 cups stock (either vegetable, beef, chicken stock will do). Alternatively, you can use water plus 1 bullion cube (vegetable, beef or chicken).
• 1 tablespoon vegetable oil
• 8 oz can tomato sauce

Ingredients for Enchiladas:

• Enchilada Sauce
• Corn tortillas
• Oil for frying the tortillas
• The filling -For enchiladas rojas de queso, use crumbled queso fresco or cotija.
• For beef enchiladas, use shredded beef (follow directions from my Carne Deshebrada post).
• For chicken enchiladas, use homemade shredded chicken or shredded rotisserie chicken.
• For a vegan version, fill with Frijoles Refritos or Calabacitas. Toppings: Shredded lettuce like romaine or iceberg, queso fresco, and radishes.

Visual inspo to create this dish with chicken in link below:

Recipt courtesy of: Muy delish

Tamales

Homemade Tamales

Tamales are Mexico's top list of traditonal dish. Just like any other dish in the Mexican culture, tamales are a great dish to be creative and super easy to cook with various meats and dairy products especially during holidays or big famnily gatherings. Tamales are made very different in different regions of Mexico, Northern region make with corn tusk, South region make them around of bananna plant leaf.

Lets take a look at our ingredients for tamales rojos with pork:

• 2 ½-3 pounds pork shoulder, butt or country ribs with bone in
• 1/2 tablesopoon of Salt
• 3 chicken bouillon
• 3 beef bouillon
• 1 whole head of garlic, peeled
• 2 bay leaves
• 1 whole head of garlic, peeled
• 1 teaspoon ground cumin
• 3 tablespoons dry oregano (Mexican oregano if available)
• 4 teaspoon black pepper
• 2 teaspoon paprika
• 1.2 tablespoon garlic powder
• 1 teaspoon parsley

Chile Colorado Sauce:

• 10 dried guajillo peppers (found in the international aisle of your local supermarket or online)
• 2 ancho chiles or chile negros (spicy)
• 1 white onion, quartered
• 2 bay leaves
• 2 cups of water
• 5 garlic cloves peeled or 5 teaspoon of garlic powder
• salt to taste once sauce has been prepared

Recipt courtesy of: Mexican Appetizers and more

Visual inspo to create this dish with chicken in link below:

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