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The Art of Mexican Cooking.
Mexican cooking isn't difficult. In fact sometimes simpler is better. The staple of most meals is the tortilla. A tortilla is a flat thin bread usually made of corn or flour. Salsa is served with most everything, and re-fried beans are the side dish of choice.
If you can't find the ingredients you need for a recipe, latin food stores are popping up everywhere. I suggest seeking one out, the ingredients you find here are authentic and will make your meal more enjoyable. Plus the prices are usually comparable or better than your large grocery chains.
Foods of Mexico vary by region. Throughout Mexico you will find different tastes, aromas, and uses of peppers, meats, seafoods, vegetables and spices. We hope to give you a good cross-section of recipes to choose from that will help give you a better understanding and sampling of what delicious Mexican cuisine has to offer.
The Author
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Featured Recipe - Classic Enchiladas
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Ingredients:
6 Ancho chiles, wiped clean, stemmed and seeded
2 cups water
1/2 cup white vinegar
4 garlic cloves, thinly sliced
1 1/2 red onions, diced
1 tbs dried oregano
1/4 tsp ground cumin
1 cup vegetable oil
12 large Corn Tortillas
6 ounces Panela cheese, grated (1 1/2 cups)
Preparation:
For the Ancho chile salsa, place the chiles in a dry frying pan over medium heat. Toast, turning frequently, until the skin blisters and darkens very slightly, 3 to 5 minutes. Remove from the heat.
Bring the water and vinegar to a boil in a medium saucepan. Add the chiles, remove from the heat and let soak 20 minutes to soften.
Place the garlic, half the diced onion, the oregano and cumin in a blender or food processor. Add the chiles and soaking liquid. Blend until smooth. The salsa may be made a day or 2 ahead and then refrigerated.
Preheat the oven to 350 degrees F.
Pour the vegetable oil into a large skillet and heat over medium heat. One at a time, dip the tortillas in the chile salsa and shake off any excess. Transfer the tortillas, one at a time, to the hot pan and saute 10 seconds on each side. Drain on a rack.
Lay all of the tortillas out on a counter. Save 1/4 cup of the grated cheese. Divide the remaining cheese into 12 portions and spoon onto the lower half of each tortilla. Divide the remaining diced onion evenly and sprinkle over the cheese. Roll up each tortilla to form a tube.
Arrange the enchiladas on a baking tray, seam side down, and bake 3 to 5 minutes or until heated through. With a spatula, transfer the warm enchiladas to a serving platter. Place about a spoonful of Ancho chile salsa over each enchilada. Sprinkle with the saved cheese and serve.
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