Editors of Adams Media - The 50 Best Mexican Recipes. Tasty, Fresh, and Easy to Make!

The 50 Best
Mexican Recipes Tasty, fresh, and easy to make! Adams Media, a division of F+W Media, Inc. Avon, Massachusetts Contents Introduction Mexican cooking has a rich heritage that begins at the dawn of civilization. More than 7,000 years ago, at the same time the Aztec people were designing intricate calendar systems and building astounding pyramids, they also were holding festivals accompanied by flavorful dishes. Dine on lush tropical fruits, bean-stuffed chili peppers, spicy tomato sauces, grilled corn, honeyed sweet potatoes, and cocoa-crusted turkey, and you find yourself in the land of the Aztecs. Yes, the ancient Mexican diet was both flavorful and varied. In fact, many of the foods we take for granted today were first used as food by the Aztec cultures.

Turkey, mangoes, corn, pineapples, peanuts, beans, squash, avocadoes, cocoa, vanilla, chilies, and sweet potatoes, for example, were all common elements in Aztec dishes. Even foods we identify with European countries such as Italy and tomatoes were first cultivated by the Aztecs. Mexican cooking is also known for its combinations. Its a rare dish that uses just one or two ingredients. Meats, for example, are marinated then drenched in sauces containing dozens of ingredients. Fish may be broiled or baked but it is always topped with a unique sauce.

Even something as simple as a salad of melon balls will have a tart sauce draped over it. From basic appetizers to full entrees to succulent desserts, weve got it all for you right here. So forget plain old tacos and burritos, and get ready for fifty of the most flavorful, tantalizing, and delicioso recipes that the Mexican culture has to offer! Tomato Salsa Once you see how easy it is to make this from scratch, youll never buy jarred salsa again. The taste doesnt compare! Serves 8 Ingredients 4 medium tomatoes 1 medium-sized yellow onion 1 (4-ounce) can green chilies or 2 fresh green chilies cup fresh cilantro cup canned or frozen corn 1 small green or red bell pepper

1. Dice the tomatoes into -inch pieces.
2. Remove the skin from the onion and cut into -inch pieces.
3. Chop the cilantro into -inch pieces.
4. Remove the stem and seeds from the bell pepper and chop the pepper into -inch pieces.
5. Combine all the ingredients and let sit overnight in a covered container in the refrigerator.

Corn Tortillas Most Mexican dishes are enhanced by serving with corn tortillas on the side. Corn Tortillas Most Mexican dishes are enhanced by serving with corn tortillas on the side.

These freeze well, so make a big batch so you have them on hand when you need them. Yields 8 or more, depending on size Ingredients 2 cups cornmeal or masa harina 1 cups warm water 1 teaspoon salt

1. Mix the ingredients to form a soft dough. The dough should not stick to your hands. If it is sticky, add cornmeal 1 teaspoon at a time until it doesnt stick any longer.
2. Divide the dough and roll it into balls about the size of golf balls.
3. Flatten the balls between 2 sheets of wax paper.

   If they stick, scrape them off, add more cornmeal, and start over. Flatten to about -inch thick.

4. Place each tortilla separately in an ungreased frying pan and cook over medium heat until slightly brown, usually 1 to 2 minutes. Flip and cook on the other side until slightly brown.

Refried Beans For a vegetarian version of these beans, use a stick of butter in place of lard and add a dash of cumin and liquid smoke.

Drain off the water and rinse the beans.

Drain off the water and rinse the beans.

Bring 4 cups water to boil in a medium saucepan. Add the beans and cover; boil for 5 minutes. Lower heat to medium and simmer for 2 hours.

Remove the skin from the onion and chop into -inch pieces.

Melt the lard in a large frying pan over medium heat.

Mash the beans with a potato masher.

Mash the beans with a potato masher.

Add the mashed beans to the lard and onion; stir lightly to combine.

Cook on medium heat until the liquid evaporates.

Pico de Gallo Heres a creative twist on a traditional salsa fresca that uses jicama and oranges in lieu of tomatoes and cilantro. Serve with a large bowl of tortilla chips! Serves 4 Ingredients 1 medium jicama 1 large orange 1 small yellow onion 1 tablespoon lemon juice 1 teaspoon salt 1 teaspoon medium-hot red chili powder teaspoon dried oregano

1. Wash, pare, and chop the jicama into -inch chunks. Pare and section the orange, reserving the juice.
2. Combine the orange and jicama in a medium-sized bowl.
3. Combine the orange and jicama in a medium-sized bowl.

   Pour the orange juice over the mixture. Add the onion, lemon juice, and salt. Stir until evenly mixed.

4. Cover and refrigerate for at least 1 hour before serving.
5. Sprinkle with chili powder and oregano before serving.

Fried Plantains Plantain chips are a popular treat in Mexico.

These fried morsels are better because they are thicker the perfect size to drench in the spicy/sour and sugary/sweet sauces. Serves 4 Ingredients 12 plantains cup vegetable oil teaspoon salt cup ground horseradish cup sour cream cup honey cup brown sugar

1. Remove the skins from the plantains and cut into 2-inch lengths. Using a heavy spatula, press down on each piece, round end up, until it is -inch to -inch thick. They should be about the size of a 50-cent piece.
2. Pour the oil into a medium-sized skillet and turn to medium heat.
3. Make a sauce by combining the horseradish, salt, and sour cream.
4. Make a sauce by combining the horseradish, salt, and sour cream.

   Make another sauce by combining the brown sugar and honey. Use the sauces for dipping the hot plantain patties.

Jalapeo and Potato Soup Thick and creamy, this soup, featuring classic ingredients in Mexican cuisine will fill you up fast! Serves 8 Ingredients 5 pounds red potatoes cup fresh or cup canned jalapeo peppers 1 medium-sized yellow onion cup butter 8 cups chicken stock or broth 1 teaspoon ground cumin teaspoon baking soda 4 cups evaporated milk teaspoon ground black pepper

1. Clean the potatoes and cut into quarters (do not peel). Remove the stem and seeds from the jalapeo and cut into -inch pieces. Remove the skin from the onion and cut into -inch pieces.
2. Combine the potatoes, onions, stock, and cumin in a large stockpot.
3. Combine the potatoes, onions, stock, and cumin in a large stockpot.

   Cook uncovered for about 30 minutes, until the potatoes are tender.

4. Coarsely mash the potatoes with a potato masher. Stir in the jalapeos, soda, and evaporated milk; stir well.
5. Simmer on low heat for 15 minutes, stirring constantly.

Jalapeo Chili Peppers Jalapeos are perhaps the most common hot pepper sold in the United States. They come in both green and red colors that taste only slightly different.

When in doubt, use jalapeos, because they definitely add heat and spice but they are mild enough that most people can tolerate them. Creamy Gazpacho The addition of avocado, eggs, and sour cream elevate this from traditional gazpacho, but dont skimp on the setting time. Just as is true with traditional gazpacho, this tastes better the longer the flavors marinate. Serves 6

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