Help me… I want to learn to cook these Mexican food dishes!?

I’d really like to learn how to cook the following, but I have TWO big problems- I dont know which meat/chile to buy OR how to cook/prepare the meats:

1.- Tamale meat (I can roll the tamale up just fine)
2.- Pozole
3.- Shredded beef (like in tacos)
4.- Carnitas
5.- Chile Rellenos (what kind of chiles)
6.- Salsa for the chile rellenos

Pls help… my husband loves these dishes. I can cook a mean chicken and thats about it!
If you have links to the recipes, pls send them!



    TAMALE meat
    5 lbs pork shoulder
    5 lbs chuck roast
    3 cloves garlic
    2 medium onions
    garlic powder
    salt & pepper
    1/2 cup chili powder
    1/4 teaspoon garlic powder
    1/2 cup flour
    1 1/2 cups lard
    1Put the first group of ingredients in a large kettle with water.
    2Simmer on medium heat for 4-5 hours.
    3Remove most of the broth.
    4Put some in masa to make it doughy.
    5De-bone and shred the meat.
    6Put broth in the blender and blend all but the lard for about three minutes.
    7Melt the lard in a pan, add blended chile and cook on medium heat for 30 minutes.
    8After cooked, combine it with the meat.
    9Insert in the spread masa as directed.

    2. pozole
    2 tablespoons olive oil
    2 lbs boneless pork shoulder, cut into 1 inch pieces
    2 medium zucchini, cut into 3/4 inch slices
    1 medium onion, chopped
    1 fresh jalapeno pepper, seeded and minced
    2 garlic cloves, minced
    3 cups water
    2 2/3 cups condensed chicken broth
    1 1/2 teaspoons dried marjoram
    1 1/2 teaspoons dried oregano
    1/2 teaspoon salt (optional)
    1/4 teaspoon black pepper
    1(16ounce)can hominy, drained and rinsed
    grated monterey jack cheese
    chopped pickled jalapeno peppers
    sliced black olives
    1In a big non-stick skillet, heat the oil.
    2Cook the pork, turning occasionally, until lightly browned on all sides (do in batches if necessary).
    3Transfer pork with a slotted spoon to a 4 quart slow-cooker.
    4Add zucchini, onion, and jalapeño to the skillet (add more oil in necessary).
    5Sauté about 5 minutes or until the onion is softened.
    6Add in the garlic, cook and stir for 1 minute.
    7Transfer vegetables to slow cooker; add in water, chicken broth, marjoram, oregano, salt, and pepper to slow cooker; stir to combine.
    8Cover and cook on LOW for 5-6 hours.
    9Add in hominy and cook 10 minutes or until well heated.
    10Ladle into individual bowls; garnish with cheese, peppers, and olives.

    3. Shredded beef TACO
    1 beef brisket(get one 10-15 pounds)
    1(100count)package corn tortillas
    10-15 fresh jalapeno peppers, whole
    1 dozen limes(cut in half and juice, set aside)
    3 bunches cilantro(Spanish parsley, large leaf)
    3 large white onions, chopped finely
    1 cup margarine, melted over low heat with
    1 tablespoon lime juice
    1This is an easy recipe, although time consuming.
    2Prepare the brisket, cook it thoroughly, whether you cook on the grill or in the oven.
    3The oven method is easy, I use a cooking bag, spice it with salt, pepper, chopped onion, smoke flavored sauce, or any steak sauce. Once the beef is done, using the leanest part of the brisket, chop the meat finely, set aside in an oven proof pan, cover with tin foil and return to a warm oven.
    4Heat up the margarine as indicated above, heat up a frying pan, I use a cast iron one, using tongs, dip a corn tortilla into the butter and drop into the frying pan, heat on one side turn an heat the other, takes about 60 seconds total.
    5Tortilla should not be soggy.
    6Heat a pile of them and wrap in tin foil and place in the oven to keep warm.
    7Wash jalapenos, dry and toss in the pan after you have heated the tortillas, doing so before hand will make the tortillas taste hot, you may add a little lime butter to make them cook faster.
    8Grill the jalapenos in the pan until they are soft, usually five to seven minutes, they will wilt, put aside in a bowl, ceramic or glass, plastic will pick up the flavor.
    9Mix together the chopped onion and cilantro, toss with the fresh lime juice. To assemble the tacos: Get one tortilla, place about 2 tablespoons of chopped meat in the tortilla, add one tablespoon of onion mixture and if you dare one jalapeno whole! With the left over meat from the brisket, you can freeze it and make barbecue sandwiches out of them.

    4 lbs country-style boneless pork ribs
    2 cups water
    1 teaspoon fresh grated orange zest
    1 1/2 cups fresh orange juice(or not-from-concentrate)
    6 garlic cloves, peeled and smashed
    2 teaspoons kosher salt
    2 tablespoons brandy or sherry wine
    1Preheat the oven to 325 degrees. Combine pork, 2 cups of water, zest, orange juice, garlic, and salt in a heavy dutch oven with a lid. Place in the oven and cook for at least six hours, but not more than eight.
    2Remove the pot from the oven. Scoop out the pork with a slotted spoon and put into a shallow baking dish. Shred the meat with two forks. At this point it should be so tender you hardly have to make any effort to separate it into delicious morsels. Discard any big chunks of fat.
    3Sprinkle the meat with the brandy or sherry and ladle a few scoops of cooking liquid back over the pork. (The reserved cooking liquid makes a wonderful base for bean soup.) Place under the broiler for a few minutes until sizzling.
    4Serve with Cuban black beans and rice, or use as a taco filling.

    5. Chile Rellenos
    1 package egg roll wraps
    3 cans whole green chilies
    8 ounces cheese(Cheddar,jack or pepper jack cut in one ounce sticks)
    1/2 box cornstarch
    oil(for deep frying)
    1Drain green chiles.
    2Sprinkle cornstarch on sheet pan.
    3Open up chile and place on egg roll wrapper with corner facing you.
    4Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.
    5Toss in cornstarch, dusting liberally.
    6(Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.) Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out.
    7Drain on paper towels and keep warm in 250 oven.
    8Serve as a side dish or appetizer with your favorite Mexican meal.
    9Add your favorite condi- ments/sauces.

    2 large tomatoes, seeded (don’t have to) and diced
    1/2 small sweet onion, finely chopped(like Texas sweet or red)
    1-3 jalapeno, finely chopped
    2 tablespoons cilantro, chopped
    1 clove garlic, finely chopped
    2 tablespoons lime juice, fresh squeezed
    1 teaspoon olive oil
    3/4 teaspoon salt
    1/2 teaspoon cumin
    1/4 teaspoon black pepper
    1Combine all the ingredients and chill for 2 hours before serving with chips.
    2The Cilantro is very important to this dish.

  2. #
    Mexican cuisine – Wikipedia, the free encyclopedia
    Most of today’s Mexican food is based on ancient traditions, such as the Aztecs … Common appetizers and side dishes found in Mexican cuisine … – 33k – Cached
    Real Mexican food is quite unlike the dishes found in most Mexican and Tex-Mex … Mexican cuisine has some superb rich or spicy dishes, but we recommend that you … – 14k – Cached
    3. Mexican Cuisine
    Offers comments on regional and Mayan roots, recipes, culinary terms, and more. … Sapotes Dulces pan Jalapeno Corn Cakes Basic Chile Sauce Mexican Food Authenticity … – 31k – Cached
    Mexican Food: Oile`
    Offers information on the caloric nutritional content of Mexican-American chain restaurant cuisine. … dishes that make the most popular Mexican restaurant … – 18k – Cached

  3. I’m not going to do them all since what’s wrong with buying a cookbook? it sounds like you need to learn the whole shebang since for one the tamale dough is spread on the corn husk or banana leaf with the back of a wooden spoon and then folded quickly so you don’t compress the dough.

    Any kind of meat you like can go into a tamale including shellfish, duck, turkey goat….sweet fillings made of yams and on and on. Each basic type uses different kinds of peppers and spices. For one example, shredded beef usually uses ancho and at least one more type depending on the region pasillas is one combo.

    Chile Rellenos are made both red and green styles. Usually restaurants serve the green ones which are called Anaheims in the US…You can buy them fresh or canned in most supermarkets…(I just got up and checked the label on the cans I happen to have and this brand just labels them as fire roasted green chiles) They are good to go for Rellenos, fresh ones you have to roast and peel…then stuff with mild cheese, jack will do, then dip in egg wash and flour or the masa if you bought for tamale making and deep fry…the Mexicans use lard…canola or peanut oil wil be fine(no olive oil-too strong a flavor.

    Carnitas are easy to make with the canned chipotle peppers in sauce that you can buy everywhere (frankly I don’t know if places like North Dakota would…) Anyhow, just blend up the can of chipotles and stir into your browned cubed beef and simmer awhile. Carnitas.

    Now that I’m tired of typing which is why i didn’t grab one of my Mex cookbooks and copy off some longdrawn out recipes…I’ll go back to my original intent…My favorite and cheapest (except for the one I bought in Mexico that I can hardly read) Mexican cookbook I bought at one of those big chain stores for $12.95! Its part of a Williams-Sonoma series called "Savoring Mexico" and is written by Marilyn Tausand (one of the top US chefs of Mex food) You can buy one of her books for about 40 bucks…if you really want but this big book with beautiful pictures and authenti recipes will teach you all you ned to know…if there is such a thing. Ciao! and Buena Suerte!


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