A Collection of Mexican Food Basic Recipes

Discussion in 'Mayberry Lounge' started by Thunderflash500, Jan 4, 2013.

  1. Thunderflash500

    Thunderflash500 Double Yellow Card Double Yellow Card

    Joined:
    Jun 12, 2012
    Messages:
    11,128
    Likes Received:
    10,869
    I've been figuring out Mexican food and have put together a collection of videos that go over some of the more common foods. The basics. These video's are all pretty legit, it's not just a collection recipes from allrecipes.com that are generic. My favorite videos are of the Avocado and Salsa and homemade tortilla's. Very quality. I didn't add this to Pics and Multi. because it's not about the video's really. It's about Mexican Food. The video's aren't interesting to watch for entertainment and don't belong in the P&M. This thread is mainly to show people who don't live in the Southwest how to make some decent Mexican Food. If you live in Cali, Arizona, or Texas, this isn't really for you. It's for people like me who live in the midwest or anywhere real Mexican food is non-existent, I never knew some of this stuff even existed until I went to California. Most of the ingredients can be easily bought at Walmart. Best to make your own Pork fat though.

    Homemade Pork fat seems to be the secret of re-fried beans and Tortillas.

    Recipes Shown
    Avocado Verde Sauce
    Re-fried Beans
    Salsa
    Mexican Rice
    Homemade Tortilla/Quesadilla
    Carne asada

    Avocado Verde Sauce


    Salsa Roja de Tomates (Edit-Forgot this is in Spanish, but you can figure most of it out. I don't know what type of oil he uses because I don't speak Spanish, I'm guessing vegetable oil. English salsa video on bottom)



    How to make Great Flower Tortillas (PORK FAT!)



    How to render that pork fat (Don't worry to much about using back fat, which you can get pretty at any meat market/butcher if you ask for it. And Btw homemade pork fat is actually much healthier than most oils like vegetable or corn oil. Animal fats are much healthier than people believe)



    Mexican Rice (Instead of Peas regular onions and peppers such as Jalapeno's or Serrano's could be added, whatever you want, I personally would not add Peas)



    Beans (It's in Spanish but you can figure it out. Basically wash and take out rocks, let soak overnight or for around 4 hours. I'd use pork fat instead of whatever oil he used. Cook until beans are soft. Around 1-2 hours)



    Refried Beans. Use beans from the above video to fry. This video is in English



    Carne Asada (And how a pretty decent Taco actually looks.) Often taco's are served topped only with onion and cilantro, not the lettuce tomato and cheddar cheese we are all used to. I haven't actually tried this recipe, it's just an example. There are a MILLION Carne Asada recipes, find one you like.



    English Salsa Video-



    Anyone got any great Mexican recipes, like Carnita recipe's or such?
     
    Last edited: Jan 5, 2013
  2. El Chimpo

    El Chimpo Cruel Man Platinum Member

    Joined:
    May 21, 2008
    Messages:
    41,486
    Likes Received:
    13,655
    Location:
    941, Florida
    always gotta squeeze lime juice onto the carne asada ....i just ate some last night...so bueno
     
  3. Thunderflash500

    Thunderflash500 Double Yellow Card Double Yellow Card

    Joined:
    Jun 12, 2012
    Messages:
    11,128
    Likes Received:
    10,869
    Nice, I got a haircut today and was talking to the chick about cooking and before I left she said "Always add lemon, it makes everything better." And if you watch the salsa video's he uses a ton of lime. Funny how much I've noticed lime lately.
     
  4. El Chimpo

    El Chimpo Cruel Man Platinum Member

    Joined:
    May 21, 2008
    Messages:
    41,486
    Likes Received:
    13,655
    Location:
    941, Florida
    salt too...and if it gets a little too salty, throw sugar on it to balance it
     
  5. MortalWombat

    MortalWombat Vombatus Sherdoggus

    Joined:
    Nov 21, 2005
    Messages:
    7,249
    Likes Received:
    235
    Location:
    Australia
    Subscribed
     
  6. GhostZ06

    GhostZ06 Steel Belt

    Joined:
    Aug 22, 2010
    Messages:
    27,156
    Likes Received:
    8,805
    Location:
    Dallas tx
    good lord, my toilet will never be the same.
     
  7. Thunderflash500

    Thunderflash500 Double Yellow Card Double Yellow Card

    Joined:
    Jun 12, 2012
    Messages:
    11,128
    Likes Received:
    10,869


    I'm going to try this recipe soon. Looks pretty good.
     
  8. HuntersCreed

    HuntersCreed <img src="http://i232.photobucket.com/albums/ee156

    Joined:
    Jul 28, 2007
    Messages:
    21,094
    Likes Received:
    81
    Location:
    Orlando, Florida
    Subscribe
     
  9. wlu29

    wlu29 Banned Banned

    Joined:
    Nov 14, 2005
    Messages:
    19,697
    Likes Received:
    2,193
    i made chilli the other day, it was pretty good, i might make it again tomorrow
     
  10. lts5025

    lts5025 "What the **** is a Dim Mack?"

    Joined:
    Mar 8, 2007
    Messages:
    9,422
    Likes Received:
    10,243
    Making huevos rancheros for breakfast tomorrow.

    [​IMG]

    Props for featuring Rick Bayless, PhD, undoubtedly the greatest source of Mexican culinary knowledge and technique in the world. Yes, IN THE WORLD. Including Mexico. Not bad for a white guy from Oklahoma.
     
  11. Sir Galahad

    Sir Galahad Plutonium Belt Platinum Member

    Joined:
    Feb 6, 2009
    Messages:
    61,292
    Likes Received:
    106,168
    Location:
    New Orleans, Louisiana
    [​IMG]

    Love Mexican dishes. :p
     
  12. itheuser

    itheuser Brown Belt

    Joined:
    Mar 2, 2010
    Messages:
    3,402
    Likes Received:
    2,403
    You guys are mentally ill to even be discussing this on an MMA forum.
     
  13. El Chimpo

    El Chimpo Cruel Man Platinum Member

    Joined:
    May 21, 2008
    Messages:
    41,486
    Likes Received:
    13,655
    Location:
    941, Florida
    good thing this is the Mayberry section....
     
  14. mrln242

    mrln242 Green Belt

    Joined:
    Apr 13, 2007
    Messages:
    1,050
    Likes Received:
    411
    This really doesnt do anything. Sugar and salt dont act to counter balance each other at all. They are two distinct zones on a single tongue, you will pick up the sugar and salt. Its a common misconception and heaven forbid you do this in baking, youll be in a heap of mess.
     
  15. El Chimpo

    El Chimpo Cruel Man Platinum Member

    Joined:
    May 21, 2008
    Messages:
    41,486
    Likes Received:
    13,655
    Location:
    941, Florida

    wait...ive confused myself...haha...this is for beef curry stew....i digress...i cooked two many things last night lol
     
  16. mrln242

    mrln242 Green Belt

    Joined:
    Apr 13, 2007
    Messages:
    1,050
    Likes Received:
    411
    If anyone has any questions about Mexican cuisine please ask Ill help out. I cook like a mugg. So Mexican rice, and that video thats posted are two completely different things. Also your arroz Mexicano shouldnt be mushy at all so here goes a great recipes.

    What you need:
    Iron Skillet
    rice
    one can of tomato sauce (not paste, not pasta sauce, they are little chubby cans, small little guys. I use cheap stuff for Mexican food dont go bouechy it never works)
    Corn oil
    Knorr powdered chicken stock, not the cubes the powder. It comes in a brown jar
    Garlic if prefered
    Onion if prefered
    Corn if prefered

    Recipe: (Keep in mind I eye ball everything, Ive cooked for a long time)
    1.Heat your iron skillet on stove
    2.Add about 2tbs of oil
    3.add two-five of the chubby kool-aid scoops of rice. I think this is about a cup. Okay so really I eyeball and when it looks like I have enough, I stop. usually about 1/4" off the bottom of the skillet.
    4.Stir, stir some more stir some more stir some more cook until your your rice is white
    5.add onion and garlic stir cook for a minute
    6.add can of tomato sauce, it will splatter your stove will get messy you got no choice
    7.Add water until it covers the rice by about 1/2 inch and 1-2 tbs of knorr and add about 1/2c corn.
    8.Taste if it is slightly salty your good if not add a little at a time until the H2O is slightly salty
    9.Bring this to a roiling simmer
    10.When the water is all but gone just a little bit covering the rice turn down heat to between 2-4 and cover the rice leaving just a slight opening for evaporation.
    11.When it looks like all the water is gone (there should be little pits in the rice) cover and turn heat to one.
    12.Let it just sit the rice will cook itself
    13.About 15 minutes later done.

    I know this is detailed but this is a great recipe. Mine comes out every time. Use this and tell me what you think.
     
  17. mrln242

    mrln242 Green Belt

    Joined:
    Apr 13, 2007
    Messages:
    1,050
    Likes Received:
    411
    No worries I cook alot, like abnormally so. Ive cooked in restaurants too and friends have asked me to help them with recipes and such. Im a huge food geek.
     
  18. Thunderflash500

    Thunderflash500 Double Yellow Card Double Yellow Card

    Joined:
    Jun 12, 2012
    Messages:
    11,128
    Likes Received:
    10,869
    I've cooked rice extremely similar to this and it turned out great. This looks like a great recipe. I admit I got a little lazy finding a rice video. I guess I care least about rice, and it showed. Maybe I'll look for a better video later.
     
    Last edited: Jan 4, 2013
  19. El Chimpo

    El Chimpo Cruel Man Platinum Member

    Joined:
    May 21, 2008
    Messages:
    41,486
    Likes Received:
    13,655
    Location:
    941, Florida
    im starting to love to cook ...not a huge food geek but i got some interest...any mexican dish is excellent
     
  20. big perken**

    big perken** Banned Banned

    Joined:
    May 28, 2012
    Messages:
    1,260
    Likes Received:
    9
    Location:
    Edmonton, AB
    [QUOTE=cintur
     

Share This Page

  1. This site uses cookies to help personalise content, tailor your experience and to keep you logged in if you register.
    By continuing to use this site, you are consenting to our use of cookies.