A special selection of 12 very Mexican recipes

Some of the best known typical dishes are chiles en nogada, tostadas, pozole, pambazos, buñuelos, capirotada, or jericalla, which may vary according to the economy and region of the country. In the northern states, the dishes that stand out are cabrito, discada or carne asada; towards the center of the country, barbacoa, tamales or asado de bodas or mole; on the coasts, fish a la talla, zarandeado or lobster with beans; and further south, panuchos, chipilín soups or pan de cazón (dogfish bread). Please find below 12 recipes of delicious Mexican specialties.

Recipe of menudo en verde

Nutritional intake per portion: 497kcal, Protein 29 g, Fat 18 g, Dietary fiber 9 g, Cholesterol 113 mg.

Ingredients (6 servings)

3/4 kg of cleaned beef belly
3 medium zucchini (450 g) cut into medium cubes
300 g green tomato
1 medium onion (200 g)
1/4 kg green beans without pods
3 lemons (90 g) cut in halves
3 sprigs of finely chopped cilantro (15 g)
3 green chilies (12 g) (or to taste)
1 sprig of epazote (5 g)
2 garlic cloves (4 g)
1 pinch of cumin
3/4 kg tortillas
3 tablespoons of oil (30 mi)
Salt and pepper to taste

Preparation

Cook the beef belly in two liters of water with a bay leaf, a piece of onion, a piece of garlic, and salt to taste. Once cooked, cut into cubes and reserve the broth. Blend the raw tomatoes with half of the onion, garlic, chiles, and cumin.

In a pot, heat the oil, strain, and fry the sauce until seasoned. Season to taste with salt and pepper. Add to the pot containing the sauce, the cut beef belly, and its broth. When it comes to a boil, add the green beans. When the beans are about to cook, add the zucchini and a sprig of epazote. If necessary, add more water or broth and check the seasoning, adding salt to taste. Boil until the zucchini is tender.

Finely chop the rest of the onion and set it aside. Serve the beef belly very hot and garnish with lemon, oregano, and onion to taste. Serve with warm tortillas.

Recipe of tacos with pepita verde sauce

Nutritional value per serving: 560 kcal, Protein 25 g, Fat 18 g, Dietary fiber 9 g, Cholesterol 132 mg.

Ingredients (6 servings)

24 tortillas (720 g)
275 g (275 g) green pepita or pepita paste
3 eggs (165 g) cooked and chopped
3 medium tomatoes (660 g)
3 zucchini (450 g), cut into small cubes and cooked tender
1/2 roasted onion (100 g)
1 sprig of epazote (108)
1 habanero chile (6 g) cut in halves
2 roasted garlic cloves (4 g)
2 tablespoons oil (20 ml)
2 cups water (500 ml)
Salt and pepper to taste

Preparation

Bring the water with the epazote branch to a boil and, when it has turned green, remove it from the heat, remove the epazote and let it cool. Blend the seed paste or seed (reserve some for garnish) with the epazote infusion. Heat a tablespoon of oil and pour in the blended mixture. Season with salt and pepper to taste and leave it there until it acquires the desired consistency and flavor. Let the sauce cool.

Separately, blend the tomatoes with the roasted onion and garlic. Strain and pour over a frying pan with 1 tablespoon of hot oil, season with salt and pepper, and season with the habanero chili until it has the desired spiciness and texture. Set aside.

Separately, mix the zucchini with the chopped egg and season to taste. When ready to serve, heat the tortillas and dip them in the cold sauce so they don't break. Fill them with the egg and zucchini and form them into tacos. Heat them in the oven or microwave and serve immediately topped with the tomato sauce. Garnish with some pepita seeds or pumpkin slices.

Hidalgo chicken recipe

Nutritional value per serving: 458 kcal, Protein 22 g, Fat29 g, Dietary fiber 4 g, Cholesterol 64 mg.

Ingredients (6 servings)

6 pieces of chicken, cleaned and seasoned with salt and pepper (800 g)
6 potatoes cut into cubes or quarters (800 g) (800 g)
2 large tomatoes, roasted and ground (500 g)
1/2 kg of mushrooms, cleaned, cut, and drained. drained. You can use the mushrooms of your preference.
3 roasted poblano peppers, deveined and sliced (300 g)
1/2 finely chopped onion (100 g)
1 epazote branch (5 g)
2 cloves of garlic, finely chopped (4 g)
1 1/2 cup of chicken broth or water
9 tablespoons of oil (90 mi)
Salt and pepper to taste

Preparation

Heat half of the oil and sauté the potatoes and chicken until golden brown. Remove from the pan and set aside. Pour the remaining oil in the same pan and sauté the onion and garlic. Add the mushrooms and sauté until they begin to release their juices. Add the tomato and when it begins to change color, add the rajas and epazote. Pour in the broth, chicken, and potatoes. Season to taste with salt and pepper; cover, lower the heat and simmer until the chicken and potatoes are cooked. That's it! Serve the chicken piping hot.

Recipe for pozole verde with chicken

Nutritional value per serving: 467 kcal, Protein 20 g, Fat 17 g, Dietary fiber 12 g, Cholesterol 41 mg.

Ingredients (6 servings)

1 kg of pre-cooked peanut corn
1 cooked and shredded chicken breast (600 g)
1/2 kg of boiled green tomatoes
7 radishes, washed, disinfected, and cut into slices.
2 tablespoons of oil
1/4 teaspoon of pepper powder
3 lemons
6 boiled serrano chiles
1/4 teaspoon cumin powder
1/2 bunch of coriander leaves
1/2 bunch of parsley leaves
7 leaves of lettuce, disinfected and chopped
1 large avocado, sliced
1 onion, one half chopped and the other half cut into two pieces
3 sprigs of epazote
Crushed oregano to taste
14 tostadas without fat
Salt to taste

Preparation

The corn is washed, husked (if necessary), and put on the fire in a covered pot together with the chicken broth, a piece of onion, and 1/2 head of garlic (wrapped in a piece of a blanket of heaven to be able to remove it later). When the corn begins to open, lower the heat and let it boil (about four hours approximately) until it is soft and popped. Remove the garlic.

Separately, blend the tomatoes with the chiles and the cilantro, parsley, and epazote leaves, the remaining piece of onion, and a clove of garlic (if necessary, add a little broth to facilitate the blending). The sauce is strained and sautéed in hot oil for 15 minutes. Season with pepper, cumin, and salt to taste.

The sauce is added to the pozole. Check the seasoning, making sure it has enough broth, and let it boil for 15 minutes more. Serve it hot, put the shredded chicken on top and garnish with radishes, lettuce, onion, oregano, avocado, and a few drops of lemon juice. Serve with tostadas.

Tacos cantineros recipe

Nutritional value per serving: 527 kcal, Protein 24 g, Fat 22 g, Dietary fiber 6 g, Cholesterol 54 mg.

Ingredients (6 servings)

540 g corn tortillas
2 medium potatoes (400 g), cooked and mashed
500 g of ground beef (low fat)
1 small onion (200 g), half of it finely chopped and the other half in nibs
2 cloves of garlic (4 g), crushed
90 ml oil

Vegetable vinaigrette:

1 carrot (100 g) cooked in cubes.
1 beet (170 g) cooked and chopped in cubes
1 piece of purple cabbage (120 g) finely chopped
Habanero or serrano peppers to taste
1 bunch of herbs
Salt and pepper to taste

Preparation

Grill the sliced onion and one of the garlic with only one tablespoon of oil. Add the carrot and beet with a little water. Cover and let the vegetables soften slightly.

Halfway through cooking, add the cabbage, chili, herbs, and vinegar, and season with salt and pepper. If necessary, add a little more water. Keep on low heat until the vegetables are cooked to the desired doneness. Set aside.

Separately, heat two tablespoons of oil in a frying pan and sauté the remaining onion and garlic.  Immediately add the ground beef, season with salt and pepper, cover, lower the heat and let it cook over low heat until its juices are consumed.

Place the mashed potato in a bowl and add the meat. Stir well and check the seasoning. When ready to serve, glaze the tortillas with a little oil, heat them and fill each one with the hot meat and potato mixture, folding them in half. Finally, finish filling with the vegetables.

Chiles en nogada recipe

Nutritional value per serving: 561 kcal, Protein 20 g, Fat27 g, Dietary fiber 4 g, Cholesterol 53 mg.

Ingredients (6 servings)

For the nogada:

100 g paper-shell walnuts (without shell or skin).
30 g fresh goat cheese
3 tablespoons media crema (30 g)
2 slices of box bread without edges, soaked in milk (40 g)
1/2 tequila shot glass (caballito) of semi-dry sherry (40 ml)
1 pinch of cinnamon powder
Sugar (5g or to taste)
1/4 cup evaporated skim milk (60 ml)
Salt to taste

For the stuffing:

1/2 finely chopped onion (100 g).
2 finely chopped garlic cloves (4 g)
200 g ground pork
200 g ground beef
1/2 kg tomatoes (roasted, peeled, seeded, and ground)
2 medium-sized apples in small cubes (300 g)
1 yellow peach cut into small cubes (150 g)
25 g peeled and chopped almonds (can be substituted with pine nuts)
1/2 cup raisins (50 g)
1/2 stick of finely chopped cornflower (30 g)
1 pinch of ground cinnamon
1 pinch of ground cloves
1/2 glass of muscatel (can be substituted with sweet sherry, 120 mi)
6 roasted poblano peppers, deveined and seeded* (580 g)
Salt and pepper to taste

For garnish:

1 pomegranate (seeds only), 350 g.
6 sprigs of fresh parsley, finely chopped (30 g)
Chinese parsley (for garnish) to taste

Preparation

For the nogada:

In a blender, pour the walnuts, cheese, media crema, bread soaked in milk, sherry, a pinch of cinnamon, and ¿mix everything. Check the seasoning and add sugar to taste and a pinch of salt. If you do not want the sauce to be too thick, you can add the evaporated milk until it reaches the desired consistency, or if you prefer, do not add the soaked bread. Note: To make the sauce taste richer, refrigerate it before serving.

For the chili peppers:

Heat the onion and garlic in the hot oil. Add the meat and let it cook for about five minutes, the meat will be ready when it releases its juices, which is when it has changed color. Add the tomato and cook over low heat for about 15 minutes, stirring occasionally. Add the apple, peaches, almonds, raisins, corn starch, and spices. Pour in the muscatel or sherry; season with salt and pepper. Cook over medium heat for another five minutes. Remove the picadillo from the heat and let it cool.

Once the picadillo is cold, stuff the chiles and arrange them on a platter. Bathe them with the nogada sauce and decorate them in a tricolor way: spread the pomegranate seeds on one side, pour the nogada sauce in the middle and sprinkle some chopped parsley on the other side (they simulate the patriotic colors). Finish decorating the dish with a few sprigs of parsley. To make them less stinging it is recommended: to devein and de-seed them before roasting.

Chicken Corundas recipe

Nutritional value per serving: 592 kcal, Protein 29 g, Fat 28 g, Dietary fiber 8 g, Cholesterol 55 mg.

Ingredients (6 servings = 12 tamales)

1 kg of nixtamal dough (for tortillas)
750 g roasted tomatoes
3 poblano peppers (300 g), roasted, peeled, and sliced
1/2 onion (120 g)
2 garlic cloves (4 g)
1/2 kg of boneless, skinless chicken breast
60 g grated fresh cheese
12 leaves of the corn plant (if you can't find them, substitute them with banana leaves)
The peel of 8 green tomatoes
2 1/2 tablespoons of baking powder
250 g of low-fat margarine (light)
2 tablespoons oil (20 ml)
6 tablespoons half-and-half cream (60 ml)
1 pinch of tequesquite
1/2 cup water
Salt to taste

Preparation

In a pot, boil the tomato peels in a cup of water along with a small piece of tequesquite. Set aside. Cook the chicken with a little salt, a piece of onion, and a piece of garlic. Remove and cut into cubes. In a large bowl, place the masa and salt to taste. Strain the water where you boiled the tomato skins, add it little by little, and whisk.

Separately, beat the margarine until fluffy and slowly add the butter while whisking. Once fluffy, add the baking powder and beat again. Check the seasoning of the batter. Clean the corn husks well and cut off the hard ends. Divide the dough into 12 portions and form into balls, fill them with the meat pieces and place them on the corn husks.

Wrap the corundas in such a way that they look like triangles. Place them in a steamer with leaves at the bottom so they don't get wet. Cook for about an hour to an hour and a half, or until the dough comes off the husk easily. While the corundas are cooking, grind the roasted tomatoes with the garlic clove and the remaining onion. Heat two tablespoons of oil and sauté the slices; add the ground tomatoes and season to taste. Serve the corundas bathed with the sauce and garnish with a little cream and grated queso fresco.

Squid casserole with the vegetable recipe

Nutritional value per serving: 491 kcal, Protein 24 g, Fat 12 g, Dietary fiber 5 g, Cholesterol 17 mg.

Ingredients

700 g squid fillet
850 g of potatoes in medium-sized quarters
1 sliced baguette (360 g)
2 roasted ball tomatoes (440 g), peeled, peeled, deseeded, and chopped into cubes
2 carrots (200 g) sliced or cut into sticks (cut to taste)
1 bell pepper (110 g) of any color, roasted, peeled, seeded, and cut into medium pieces
1/2 piece of onion (90 g), cut a piece, and chop the rest finely.
1/2 cup of cooked peas (75 g)
3 sprigs of parsley (15 g) finely chopped
2 cloves of garlic (4 g), 1 whole, and 1 finely chopped
1/2 cup white wine (120 ml), optional, or 2 tablespoons vinegar
2 bay leaves
1/2 teaspoon paprika
6 tablespoons of olive oil (60 ml) or the one of your choice
Salt and pepper to taste

Preparation

In the pressure cooker, cook the squid with a little salt, 1 clove of garlic, 2 bay leaves, and a piece of onion for approximately 20 minutes. Drain and let it cool. Remove the white skin from the squid (so that it does not harden) and cut it into small pieces. In a saucepan, heat the oil and sauté the rest of the onion and garlic finely chopped. Add the tomato and when it changes color add the carrot and potatoes with a little of the squid cooking broth or water. Cover and leave over medium heat.

When the carrots and potatoes are almost cooked, add the squid pieces, bell pepper, peas, wine, paprika, and parsley. Check the seasoning and leave everything on the fire until the vegetables are ready. Serve immediately and accompany with slices of bread. The squid broth is very concentrated, if you do not like the strong flavor it is preferable to use water or any other type of broth.

Buñuelos recipe

Yield: 15 pcs., Preparation time: 2 hrs, Shelf life: 3 weeks

Ingredients

450 gr of wheat flour
6 cleaned green tomato peels
3 eggs
3 tablespoons of vegetable shortening
1 cup of water
1/2 cup milk
1/2 cup sugar
1 tablespoon of cinnamon powder or a cinnamon stick
1 tablespoon baking powder
1/2 tablespoon of anise seed
1/2 liter vegetable oil

Utensils

Fine mesh strainer
Spoon
Plastic wrap (cling film)
Spread plate
Small metal bowl
Rolling pin
Large frying pan
Paper napkins
Measuring cup
Glass bowl with 4.5-liter capacity
Two long wooden sticks

Procedure

Boil the tomato peels and the aniseed in the pot for 5 minutes. Sift the flour on a flat, clean, and dry surface. Form a well in the center and add the butter, baking powder, and cinnamon. Add also to the center the eggs, milk, and 4 tablespoons of the anise tea from the step. Knead until it starts to pull away from your finger, whip the dough a few times and continue until it has bubbles and does not stick together. Put the dough in the bowl and cover with plastic wrap. Let it rest for an hour in a warm place.

Form balls the size of a tomato and flat one by one with a rolling pin on a floured table to form very thin tortillas. To do this, lift the tortilla and finish stretching it with your fingers until you can see through it. Dust the fritters with flour and place them on a dry surface. In a large frying pan add enough oil to cover the fritters, fry one by one moving them with wooden sticks. On a plate covered with paper napkins, place the fritters to absorb the grease.

Storage

Once cold, they can be stored in a tightly closed plastic bag or a breadbasket.

Tip

When frying the fritters you should wait until the oil is very hot.

Cocada recipe

Yield: 12 servings, Preparation time: 1 hr

Ingredients

1 cup coconut water
1 cup of natural water
400 grams of sugar
1 tender coconut, finely grated
125 gr almonds or walnuts
1 cup milk
8 egg yolks, beaten
1 tablespoon butter
2 tablespoons fresh cream or cream

Utensils

Copper ladle
Rectangular refractory
Blender

Procedure

In a saucepan, preferably copper, boil the coconut water and the natural water along with the sugar. When it comes to a boil, add the coconut and leave it on the fire, stirring constantly until it becomes transparent and the sweet dries out, this for about 30 minutes. Grind half of the almonds or walnuts with half of the milk and pour over the cooked coconut. Blend the rest of the milk with the egg yolks and pour over the coconut.

Cook over low heat, stirring constantly for 3 minutes. Grease a rectangular baking dish with butter, pour the coconut paste into it, glaze with the cream, and brown with the rest of the whole almonds or walnuts. The coconut is ready, to give it a better presentation put it in the oven, in the broiler, or use a baking torch to brown the surface,

Storage

Wrap each cocada in waxed paper and store it in a container with an airtight lid.

Alegrías recipe

Yield: 15 pieces (725 g approx.), Preparation time: 2 hours, Shelf life: 6 months

Ingredients

3/4 cup purified water
1 1/2 cups brown sugar (standard)
2 tablespoons grated piloncillo (grated piloncillo)
1 1/4 tablespoons lemon juice
5 cups popped amaranth. It is available in health food stores or self-service stores.
A few drops of oil for greasing.

Utensils

5-liter saucepan
Refractory glass mold
Cellophane paper or plastic container with airtight lid airtight lid

Procedure

Pour the water into the saucepan and add the sugar, the piloncillo, and the lemon juice. Place over high heat and stir with a spoon until the caramel reaches the consistency of a softball. Remove the pan from the heat and add the popped amaranth. Stir to mix and distribute the caramel evenly over the amaranth.

Grease the baking pan with the drops of oil, pour the mixture, arrange it to form a rectangle, and compact it. Allow cooling. When it is still a little warm, but firm, cut the joys into rectangles with a moistened knife to prevent them from sticking.

Recommendations

When making the caramel, along with the lemon juice, you can add a teaspoon of vanilla essence to improve the flavor and aroma of the product.

When adding the amaranth, you can also add a quarter cup of raisins or nuts to make the joys more nutritious.

Instead of cutting them into rectangles, you can use individual cookie cutters to give them different shapes.

Storage

Wrap each of the joys with cellophane paper or store them in a plastic container with an airtight lid. Keep them in the pantry.

Jericalla recipe

Yield: 10 servings (100 g each), Preparation time: 55 min, Shelf life: 3 weeks

Ingredients

4 cups of whole milk
1 tablespoon vanilla
2 cinnamon sticks
5 eggs
1 cup sugar

Utensils

10 molds of 10 ml
Small bowl

Procedure

Preheat the oven to 200C. Put the milk, sugar, vanilla, and cinnamon in a saucepan over medium heat. Let it boil for 3 minutes and turn off the heat to cool slightly until lukewarm. Separately, beat the eggs with a fork in a small bowl. Add 6 tablespoons of warm milk and beat again. Strain and pour into the pot with the sweetened milk. Stir well.

Remove the cinnamon stick and discard. Pour the mixture into molds for jericalla, type flaneras ("custard cups"). Place them inside a large baking pan with hot water to create a "bain-marie" to prevent them from drying out. After this time, remove them and let them cool.  Store in the refrigerator.

Source: Procuraduría Federal del Consumidor