Genuine Mexican cuisine
- Thread starter desertrat
- Start date
desertrat
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BS is going to be so surprised.
She certainly was when she saw a cow head in a market down there.
desertrat
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Amy's enchiladas are the best.
whome20603
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Ooh, I took a cooking class in Mexico and learned (and perfected by the way 
) how to make the best corn tortilla chips, salsa and guacamole...
) how to make the best corn tortilla chips, salsa and guacamole...
BS Gal
Voted Nicest in 08
She certainly was when she saw a cow head in a market down there.
It was a pig head with flies crawling on it. I think I vomited on the front steps of the establishment.
desertrat
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Ooh, I took a cooking class in Mexico and learned (and perfected by the way
That's where I came across those pix. It was an article about a cooking school in Oaxaca, Mexico. Seven different mole sauces.
whome20603
...
MrX
High Octane
They do indeed have both...authentic Mexicans and authentic Mexican food
thanks for the confirmation! May have to try them out...
whome20603
...
That's where I came across those pix. It was an article about a cooking school in Oaxaca, Mexico. Seven different mole sauces.
Do you know how many ingredients are in mole? It's crazy!! There's probably 20 plus...one of which is chocolate. They offered to teach us when we took the class but that was an all day event and we just weren't up for it. We opted for simple, classic recipes. We also made soupa de lima (lime soup) which is sooo good. There's chicken, chicken broth, lime juice, corn tortilla strips...other stuff, I didn't pefect that one so I stick to the chippers and dippers, lol.
whome20603
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desertrat
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That's where I came across those pix. It was an article about a cooking school in Oaxaca, Mexico. Seven different mole sauces.
Of course I ain't eating mole, I don't care what kind of sauce you put on the little buggers.
desertrat
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Yellow Pork Mole with Dumplings
INGREDIENTS:
FOR THE PORK:
2 Pounds Boneless Pork
2 Pounds Pork Bones
6 Cups Water
1 Carrot cut in half
2 Onions cut in half
3 Garlic Cloves
4 T Salt
4 Black Peppercorns
FOR THE SAUCE:
18 Guajillo or New Mexico Chiles
1/2 Cup Water
2 Pounds Tomatoes, peeled
3 Green Tomatoes (tomatillos), chopped
2 Garlic Cloves, peeled
1 Onion, chopped
3 T Lard (or corn oil)
5 Acuyo (Hierbasanta) or Fennel Leaves
1 Avocado Leaf ( Sure. I'll just pick one off the tree out back)
Salt to taste
1 Pound Green Beans, end trimmed
6 Zucchini cut in strips
FOR THE DUMPLINGS:
1/4 Pound Lard
1/2 Pound Masa Harina
Salt to taste
INSTRUCTIONS:
Cook the pork meat and bones in the water with the carrots, onions and seasonings until tender, about one (1) hour.
Strain and reserve the cooking liquid.
Slice the meat.
TO MAKE THE SAUCE:
Roast the chiles on the griddle.
Remove the seeds and veins.
Boil in the water for about three minutes, then let stand for 10 minutes.
Drain and puree with the tomatillos, green tomatoes, garlic, and onion and 1 1/2 cups of pork broth.
Heat the lard in sacue pan until very hot.
Add the pureed mixture, the fennel leaves, the avocado leaf and salt to taste.
Cook for 20 minutes over low heat, adding more broth if necessary.
TO MAKE THE DUMPLINGS:
Beat the lard thoroughly with the masa and add salt to taste.
Shape into balls and poke a hole in the center of each.
TO COMPLETE THE DISH:
Add the green beans, zucchini and dumplings to the heated pureed mixture.
Cook for 20 minutes or so, or until the vegetables are tender.
Pour the finished mixture on to the pork slices and serve.
INGREDIENTS:
FOR THE PORK:
2 Pounds Boneless Pork
2 Pounds Pork Bones
6 Cups Water
1 Carrot cut in half
2 Onions cut in half
3 Garlic Cloves
4 T Salt
4 Black Peppercorns
FOR THE SAUCE:
18 Guajillo or New Mexico Chiles
1/2 Cup Water
2 Pounds Tomatoes, peeled
3 Green Tomatoes (tomatillos), chopped
2 Garlic Cloves, peeled
1 Onion, chopped
3 T Lard (or corn oil)
5 Acuyo (Hierbasanta) or Fennel Leaves
1 Avocado Leaf ( Sure. I'll just pick one off the tree out back)
Salt to taste
1 Pound Green Beans, end trimmed
6 Zucchini cut in strips
FOR THE DUMPLINGS:
1/4 Pound Lard
1/2 Pound Masa Harina
Salt to taste
INSTRUCTIONS:
Cook the pork meat and bones in the water with the carrots, onions and seasonings until tender, about one (1) hour.
Strain and reserve the cooking liquid.
Slice the meat.
TO MAKE THE SAUCE:
Roast the chiles on the griddle.
Remove the seeds and veins.
Boil in the water for about three minutes, then let stand for 10 minutes.
Drain and puree with the tomatillos, green tomatoes, garlic, and onion and 1 1/2 cups of pork broth.
Heat the lard in sacue pan until very hot.
Add the pureed mixture, the fennel leaves, the avocado leaf and salt to taste.
Cook for 20 minutes over low heat, adding more broth if necessary.
TO MAKE THE DUMPLINGS:
Beat the lard thoroughly with the masa and add salt to taste.
Shape into balls and poke a hole in the center of each.
TO COMPLETE THE DISH:
Add the green beans, zucchini and dumplings to the heated pureed mixture.
Cook for 20 minutes or so, or until the vegetables are tender.
Pour the finished mixture on to the pork slices and serve.
baileydog
I wanna be a SMIB
You'd think it would be easy with all the illegals running around. Heck, pay one of them to cook for you. Besides they say by what 2010 or something that whites will be the minority cuse of all the beaners.
MrX
High Octane
Thanks for the info..yet again!Haha, sure anytime...and may I just add, they have the BEST margaritas. Mmmm
Chasey_Lane
Salt Life
That must be in Huatulco (sp).
desertrat
0_0
That must be in Huatulco (sp).
Pretty close I think.
MMDad
Lem Putt
They do indeed have both...authentic Mexicans and authentic Mexican food
They have real mexicans, but the food isn't "real."
It's good, but it is what Americans think Mexican food should be, not what they really eat in Mexico.