The best-selling Mexican junk food is not the same as the famous Mexican food, if you look at authentic Mexican recipes. Forget Taco Bell, Tex Mex inventions, if you know what you want to eat real Mexican.
Tortillas are a Mexican food staple and is eaten every day in Mexico, served alongside a meal. In the south of Mexico are often made from corn tortillas and North, are usually made of flour.
Recipes for MexicanTortillas
Tortillas are used in many Mexican food recipes. They can be fried to make fried tacos, quesadillas or enchiladas, rolled and baked to make do. Enchiladas are stuffed in a chile and tomatoes, pork, chicken or vegetables in the oven and then coated. They are usually very mild, despite the wording of chili.
Quesadillas are tortillas are stuffed with cheese. This is a simple recipe for Mexicans, which is often served with salad orBeans. If your favorite tortilla chips, tacos, you can. Taco fillings are pork, chicken, beef or vegetables.
Famous Mexican sauces
The word salsa sauce, although some Mexican sauces are thick and bulky, but thin sauce-like. Mole is a sauce of chilli, chocolate sauce and spices. It may be green or red and is often served to Turkey or chicken.
Pipian sauce, which is very popular in the region of Oaxaca in Mexico, is made of pumpkinSeeds. And 'green goes well with chicken.
Red Snapper Veracruz Style
Fish and seafood is very popular in the region of Vera Cruz in Mexico and the following recipe for Red Snapper Veracruz, huachinango locally, this delicious fresh seafood is combined with a spicy marinade and other ingredients such as bay leaves, chicken broth, onion, tomato and known.
Huachinango is on the menu in many coastal areas of Mexico. This recipe makes enough to serve sixPeople.
Traditional recipe Huachinango
You will need:
1 whole red snapper (about 3 1 / 2 pounds), cleaned and decalcified
4.1 tsp black pepper
4.1 teaspoon cloves
2 tablespoons water
Juice of 2 lemons
3 cloves minced garlic
2 bay leaves
2.1 tsp dried oregano
1 sliced onion
02:01 cup chicken broth
Vegetable oil to saute
3 tablespoons dried parsley
Salt
1 tablespoon capers
12 whole green olives
8 pitted greenOlives, finely chopped
6 chilli pickle
02:01 cup of homemade tomato sauce (tomato sauce, water and olive oil)
4 plum tomatoes
How-to:
The results of the fleshy part of the fish with a sharp knife and you on the head and tail. Mix lemon juice, water, garlic, cloves and black pepper together and pour the marinade over the Red Snapper. Let marinate in refrigerator for 30 minutes.
Pour a tablespoon of oil in a hot skillet and brown on each side of the gate for differentMinutes. Add the chicken broth, then the onion, bay leaf and oregano. Add the tomato paste and plum tomatoes whole.
Next, add chopped olives, capers and pickled peppers. Season with salt and cook for 15 minutes. Sprinkle parsley and whole olives over the fish before serving. You can serve this recipe for Red Snapper with rice and salad.
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