Mexican cuisine recipes | Mexican food

Mexican cuisine is characterized by many different traditions. The cuisine of Mexico is characterized by a number of regional cuisines that differ significantly from each other.

Mexican cuisine - tradition and world cultural heritage

In the north, Spanish cuisine takes precedence and in the south, indigenous cuisine is preferred.

Mexican cuisine recipes
Mexican cuisine recipes - © Pixel-Shot / Adobe Stock

The country of origin of cocoa, vanilla, avocado, tomatoes, chilli and corn is Mexico. These plants have spread all over the world. The origin of the chilli is Mexico. With around 90 chilli varieties, there is the world's largest variety here. Almost every dish is prepared with chili. It doesn't necessarily have to be the hot chili.

The most important meal for Mexicans is lunch. It can consist of 4 courses. Mexican cuisine is colorful and has many interesting contrasts to offer. The combination of Aztec traditions and new Spanish inspirations are unusual.

Breakfast usually consists of a roll, sweet pastries and coffee. A few hours later there is a snack that can consist of tacos or tortilla strips with a mild red or green chili sauce with onion strips, cheese and cream or a dish made of eggs.

Tacos

In the Spanish language, taco means something like dowel or stopper. Tacos are eaten on almost every occasion in Mexico. They are an integral part of Tex-Mex cuisine, which mixes the elements of southern cuisine with Mexican dishes and ingredients. Tacos are filled with anything you like and then eaten right away.

Here is a recipe for homemade tacos:

Ingredients:
120 g cornmeal (polenta)
100 g 550 ger flour,
25 g weiche Butter
150 ml of milk
Sugar
Pepper salt
Paprika & Curry
chili powder

Preparation:
Let the milk get hot. Mix flour types with butter, milk and spices with the mixer to form a smooth dough. Now roll out the dough thinly and cut into triangles with a pizza roller. Pick the triangles so that no air bubbles form. Line a baking sheet with baking paper and put it in the oven at 220 degrees for about 5 minutes.

2 different dips for the tacos:

Dip - fresh and tasty

Ingredients:
Overripe soft avocado
250 g Lean quark
salt & pepper
lemon juice
Sugar

Preparation:
Mix the avocado meat with the low-fat quark, salt & pepper, sugar and a little lemon juice with the hand blender and then season to taste.

Breakfast tacos with eggs and vegetables

Breakfast steaks with scrambled eggs and vegetables for 2 portions

Prepare tacos

Ingredients for scrambled eggs with vegetables

1 red onion
1 meat tomato
small zucchini
1 mild chili pepper
1 / 2 Jalapeno
4 eggs
some Milk
salt & pepper
olive oil
Sugar

Preparation:

Heat the oil in a small pan. Cut the onion into small cubes and season with salt, pepper and sugar. Cut the beefsteak tomato, chilli pepper, jalapeno and zucchini into cubes and sweat with the onions. When everything is cooked firm to the bite, the eggs are folded in. To do this, crack open the eggs and season with a little milk, pepper & salt and pour onto the vegetables. Let it set and serve with the tacos.

Refined corn apple salad

The unusual cuisine is an important part of Mexican culture. The people in every region of Mexico pride themselves on their classics. The various traditional dishes are just as important as the traditions and customs in Mexico.

A fresh salad is usually served with the Mexican dishes. The ingredients are also very popular as a filling for tortillas or as a side dish for tacos.

The combination of corn and apple is refreshing and tastes at any time of the day.
Corn used to be reserved only for the rich. Only gradually was it affordable for all levels of the population.
Corn and apple salad.

Serves 4 people:

2 canned corn
2 apple
2 EL mayonnaise
1 EL remoulade
salt & pepper
some sugar

Preparation:
Put the corn in a bowl. Pour off the juice from one can of corn and add the juice from the other can. Wash and core the apples well. Cut into small pieces with the skin on. Mix with mayonnaise and tartar sauce and season with salt & pepper. If you season the salad with a little curry, then it gets a very unusual and special taste. Chill the corn and apple salad for 2-3 hours and then enjoy. The guacamole tastes great with tacos and the corn and apple salad.

Guacamole

Guacamole is one of the most popular preparations made with avocado in Mexico.

The basic guacamole recipe consists of just a few ingredients. For this you need:

Ingredients:
1 ripe avocado
lemon juice
salt
fresh coriander
1 mild chili
1 kl tin of tomato pieces

Preparation:
Cut the flesh of the avocado into small pieces. Lemon juice is drizzled over the flesh of the avocado so that it doesn't turn brown. Add the tomato pieces and use the hand blender to make puree. Season the guacamole with finely chopped coriander and chilli and season to taste.

Guacamole can also be mixed with boiled eggs instead of tomato pieces. You can also taste the guacamole with garlic, cumin, parsley, cocoa powder or even dates.

You can speed up the ripening of the avocados by storing these fruits next to apples.

Hot Salsa Chili

Do you want to make the hottest sauces yourself?

Every chilli gardener at some point asks himself the question: What do I do with the chillies when they are ripe? The spicy varieties cannot be used as a spice for every dish.

For Hot Salsa Chili you need chili peppers so that the typical taste comes out. We can of course buy salsa chili sauces, there is a huge selection of them. There are countless varieties of all flavors, from mild to hot to very hot. But - the homemade one simply tastes better! It is also a lot of fun to make your own sauces.

Industrially produced sauces can be distinguished in two production processes.

Method: The cold preparation of hot chili sauce
Of course, different manufacturers also mean different production methods. The famous Tabasco sauce is made as follows: Ripe ground chillies are salted and stuffed in oak barrels and closed with a lid. Through the fine holes in the lid, the gases released during fermentation can escape. The content must then mature for three years. In the first two years, carbon dioxide escapes. In the third year, the barrels are then opened and the pulp is mixed with white vinegar. This mixture is then stirred for one month every hour. Then the vinegar-chili puree mix is ​​sifted and filtered and then bottled.

Method: The hot making of the hot chili sauce
In this process, the ingredients are cooked. The high temperatures are used for cooking additional fruits, because then they can be finely pureed. Also be killed by the high temperatures germs. All ingredients are boiled with vinegar in a large saucepan. The industrial stainless steel boilers are double-walled, so nothing can burn. After several hours everything is then crushed with a blender. When the sauce has the desired consistency, it is bottled in suitable bottles.
If you want to make a Hot Salsa Chili Sauce at home, then it's not that complicated.

Hot salsa chili sauce

Ingredients for 1 liter:
250 g Habanero chilies red, remove the seeds and stems
1 chopped onion
2 chopped garlic cloves
120 ml apple cider vinegar
120 ml of lime juice
2 tablespoon water
1 Papayas
1 tomato
1 TL Thyme
1 TL Basil
Ground nutmeg
something mustard
a little turmeric

Preparation:
Puree the chopped onion and tomato, chillies and papaya with chopped garlic with a hand blender very finely. Heat the vinegar, lime juice and water in a small saucepan. Add the spices and mix with the chilli mixture. Fill into screw-top jars. Can be kept in the refrigerator for up to 8 weeks.

Avocado salsa

The avocado fruit comes from the laurel family and is a type of plant. From the point of view of botany, the avocado belongs to the fruit.
The avocado tree can grow up to 15 meters high and has its origin in southern Mexico. The avocado has been used in tropical and subtropical Central America for over 10 years. From Spain she came to the Caribbean, Chile and Madeira. In the 19th century it then spread to Africa, Madagascar, Malaysia and the Philippines. The avocado only came to the Mediterranean region late in the early 20th century.

The avocado is fast-growing and evergreen. It grows in warm, dry areas. Avocados do not ripen on the tree, but also fall from the tree without being picked, where they can then ripen lying on the ground. You can recognize a ripe fruit by the fact that it loses its shine.

An avocado looks like a pear and has a bare outer skin. It is green-yellow to golden-yellow and changes to dark green when exposed to air. In the trade you can usually get the fruit hard. But they can be bought without hesitation because they ripen. If the shell can be dented a little, it is ready for consumption. The weight of the avocado can be up to 2 kg.

Avocado salsa recipe

Serves 4 people:

1 ripe avocado
1 small onion
1 red chilli pepper
1 tomato
1 EL chopped parsley
Organic lime
4 EL lime juice
3 tbsp olive oil
salt & pepper

Preparation:
Peel the avocado and cut into small pieces. Grate the peel of the organic lime. Mix a little lime juice and olive oil with salt and pepper. Finely dice the onion and chilli pepper. First remove the kernels of the chilli. Peel and dice the avocado. Mix with the vinaigrette and 1 tablespoon of chopped parsley and season to taste.

The avocado salsa salad tastes great with grilled or grilled meat but also with asparagus.

Another variant of avocado salsa is very unusual and extremely tasty.

Ingredients:
1 fennel tuber
1 red chili
200 g cherry tomatoes
1 avocado
2 EL lime juice
salt & pepper
Sugar
1 / 2 Galiamelone
4 tbsp olive oil
two gloves of garlic
4 stems mint
15 g Orangeat
1 EL pink berries

Preparation:
Clean the fennel and cut out the stalk in a wedge shape. Cut into thin slices or slice very finely. Core the chilli and chop finely. Boil the orange peel in hot water for 30 seconds, drain, rinse with cold water and cut very thinly.
Halve and pound the avocado. Remove the stone. Season the meat with lime juice salt, pepper and a pinch of sugar.
Halve and core the melon. Divide one half into 8 columns and cut the other into pieces. Heat olive oil in a pan, fry the fennel, chilli, chopped garlic and orange peel for 4-5 minutes and season. Fry the tomatoes in hot oil.
Arrange melon and all other ingredients.

Chicken enchilada with pasta

Enchilada is a typical Mexican dish and means stuffed corn pancakes. It is prepared very differently, depending on the region and also to taste. These are filled, soft tortillas made from corn flour, which are served with a sauce. The filling is usually made of chicken, but can also be prepared without meat, with scrambled eggs, chilli or vegetables. The best-known sauce that is served with the enchiladas is the mole. Mole is a brown sauce made from chillies and cocoa. The basic ingredients are chilli and tortilla. It is also served with spring onions or lettuce, cream or grated cheese.

Recipe for Chicken Enchilada with Pasta

Serves 4 people:

3 chicken breast fillets
1 chili pepper
1 clove of garlic
1 TL cross-cumin
1 TL coriander
1 bay leaf
1 / 2 liter vegetable broth
salt & pepper
olive oil
200 g sour cream
some cinnamon
8 Wheat Tortillas
100 g hard cheese
2 El oil for dripping
1 TL chilli flakes

Preparation:

Wash the chicken fillets and pat dry with kitchen towels. Wash and core the chilli and peel and chop the garlic. Let the vegetable stock heat up and add the chilli and garlic. Let the caraway seeds, coriander and bay leaf get hot. Put the chicken fillets in the vegetable broth with the spices over medium heat for about 15 minutes. Remove the meat from the broth and pick it up with a fork.

Preheat the oven to 200 degrees. Grease a baking dish. Mix the sour cream with salt, cinnamon and two tablespoons of the stock. Brush the tortilla slices with 1 tablespoon of sour cream. Spread the torn chicken on top and sprinkle with cheese. Roll up the tortillas and place them in the baking pan. After 8-10 minutes they are ready and can be served. Serve with the remaining sour cream. Serve with the green chili sauce.

 

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