Authentic Mexican Recipes http://www.authenticmexicanrecipes.org Fri, 02 Oct 2009 16:16:20 +0000 en hourly 1 http://wordpress.org/?v=3.0.1 Authentic Mexican Recipes http://www.authenticmexicanrecipes.org/authentic-mexican-recipes.html http://www.authenticmexicanrecipes.org/authentic-mexican-recipes.html#comments Tue, 29 Sep 2009 18:58:42 +0000 admin http://www.authenticmexicanrecipes.org/?p=3 Authentic Mexican cuisine is full of a diverse combination of flavors, colors, spices and ingredients originating from Mexico. There are six regions in Mexico, each having its own unique fusion of Mexican foods but general foods include corn-based dishes with chilies and herbs, beans, tomatoes and nopales; diets of rice, beef, pork, chicken, wine, garlic and onions; indigenous foods including chocolate, maize, huitlacoche, tomato, vanilla, avocado, guava, papaya, sapote, mamey, pineapple, soursop, jicama, chile pepper, beans, squash, sweet potato, peanut, achiote, turkey and a local variety of fish.
Other cultures have influenced Mexican foods where blends are created using food types native to the particular country. Countries such as the USA, Canada and the Caribbean have embraced the zest of Mexico creating dishes with non-traditional ingredients; however there are authentic Mexican restaurants such as the Rosa Mexicano chain found across New York and Taquieras Arandas in California which ensure their dishes maintains the originality of the Mexican people.
Try these two authentic Mexican recipes, the Rum-Spiked Horchata, a cocktail that is both spicy and smooth, and, Carnitas Tacos, tacos stuffed with spicy, delicious, tenderized pork.

Rum-Spiked Horchata

Ingredients

  • 1 cup uncooked long grain rice
  • 2 quarts warm water
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cups milk
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/4 cup rum (optional)

Directions

  1. In a mixing bowl combine the rice with warm water and set aside for half hour.
  2. Drain the water from the rice into another bowl and set aside. Place the rice in a food processor.
  3. Add cinnamon and blend until mixture is pasty, put the mixture in the bowl of rice water and leave for 2 hours. Stir the mixture occasionally until the water becomes milky white.
  4. Separate the rice from the mixture using a fine-holed strainer. Put the remaining liquid into a juice pitcher.
  5. Add milk, condensed milk, vanilla and rum and blend well.
  6. Refrigerate for 2 hours before serving.

Carnitas Tacos

Ingredients

Carnitas

  • 3lbs boneless pork loin, chopped into 1” pieces
  • 3 large minced garlic cloves
  • 2 minced jalapenos
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon fresh pepper
  • 2 tablespoon olive oil
  • 1/2 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 1 cup chicken stock
  • 16 corn tortillas

Pico de Gallo

  • 4 large ripe finely chopped tomatoes
  • 1/2 cup fresh chopped cilantro
  • 1/2 small finely chopped onion
  • 1 finely chopped jalapeño
  • 3 tablespoon fresh lime juice
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt

Directions

  1. Combine all the ingredients of the Pico de Gallo and refrigerate.
  2. Preheat oven to 325 degrees
  3. In a bowl mix the pork with garlic, jalapeños, cumin, salt and pepper. Add olive oil to a saucepan and heat over medium heat.
  4. Add pork mixture to saucepan and stir occasionally for 10 minutes or until lightly browned.
  5. Place pork in a roasting pan and add orange juice, lime juice and chicken stock, cover pan tightly and place in oven for 21/2 hours or until meat is tender.
  6. Remove pork from oven and serve with warmed tortillas.
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