Mexican recipes are delicious, easy to prepare, and full of bold flavors. These recipes include Slow-Cooker Barbacoa, Chicken Tamales, Huevos Rancheros, and Mole Poblano. You can also use your own creativity and adapt Mexican recipes to fit your personal preferences.
Slow-Cooker Barbacoa uses classic Mexican spices to give it a unique flavor. You’ll find chili powder, onion powder, bay leaves, and cloves among other ingredients, all of which add extra heat and flavor. It’s easy to prepare, too. After slow-cooking the meat in the crock pot for 6 to 8 hours, shred it with two forks, and enjoy!
Barbacoa is a term that originated in the Caribbean, but it has since spread to Mexico and Texas. This smoky, slow-cooked meat is a staple of Mexican immigrant culture and Tex-Mex cuisine. Slow-Cooker Barbacoa will give you a tender, juicy, and flavorful cut of beef that is perfect for tacos.
Carnitas Huevos Rancheros
Huevos Rancheros are an easy and versatile dish that you can make with a variety of ingredients. The dish can be vegetarian or stuffed with meat. It can also be made with eggs and avocado. And, it’s easy to prepare ahead of time.
Huevos Rancheros is a popular Mexican breakfast. These fried eggs are served over corn tortillas and are typically accompanied by warm salsa. Whether served cold or warm, Huevos Rancheros is one of the most popular foods in Mexico.
Carnitas Huevos rancheros are a classic Mexican dish that has been around for centuries. They originate in Michoacan, Mexico, and literally mean “little meats.” They’re slow-cooked pork that’s smothered in lard. Traditionally, the pork is cooked for hours on end until it is tender.
Chicken Tamales are one of the easiest and most popular Mexican recipes. Traditionally, these tamales are rolled in corn husks and steamed. You can buy a bag of dried corn husks from any Mexican grocery store or order them online. To make these delicious tamales, you’ll need a bag of corn husks and hot water. Soak the husks overnight and heat them up in the morning. The husks should be soft and pliable after they have been soaked in water.
You’ll need a corn husk that has a tapered end facing toward you. Then, measure out about 1/4 cup of dough and use a muffin or scone scoop to portion the dough evenly. Spread this dough onto the corn husk so that it’s about three inches by five inches. Make sure to leave a 1-inch border along the sides and bottom. Next, place two tablespoons of filling in the center of the dough.
For a truly authentic Mexican Mole Poblano recipe, you’ll need a little time and a few basic ingredients. This dish is extremely flavorful but requires time and labor. The toasted peppers, onions, garlic, and spices are blended together with chicken broth or water until smooth and creamy. Once the mixture has cooled, you can serve it with warm corn tortillas and Mexican rice. You can also use it to top fried eggs, pork, or beef. Just remember to avoid over-cooking the sauce or the peppers will turn bitter.
When making mole, you should use different types of chiles depending on how spicy you want the sauce to be. You can use dried chiles, such as ancho chiles, or you can use fresh ones. Both types add flavor and spiciness. Ancho chiles are dried versions of poblano chiles. They achieve a deep red color when ripe, and their spiciness ranges from mild to medium.
To prepare Mexican Beef Flautas at their best, first prepare a large pot of oil at medium heat. When the oil is hot enough, add a drop of water and wait for it to sizzle. Next, roll the tortillas tightly. Once rolled, place a meat mixture in the middle of each cylinder and roll them up. Repeat with the remaining tortillas and cook for a few minutes.
Heat a pan with 1/2 inch oil until it is very hot but not smoking. When hot, add the flautas one at a time and cook for one to two minutes on each side. Once done, transfer them to paper towels to drain. Serve flautas with a creamy cilantro sauce, if desired.