Mexican Food

Traditional Mexican dishes include quesadillas and enchiladas. Aztec and Mayan influences are prevalent in the entrees of Mexico.

Asked by Angus Mraz in Mexican Food, History and Origins of Foods

Why are they called "refried beans"?

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The name “refried beans” is actually misleading because the beans have only been fried once. The name is derived from the Spanish phrase for the food—frijoles refritos. “Refritos” means “well fried” or "intensely fried,” not "fried again," so the English version is just a bad translation.
Asked in Mexican Food

Where to find easy mexican recipes?

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One of the most well known Mexican food is the Taco. Most supermarkets sell taco's and there are usually recipes on the back of packaging. If you are looking for more recipes online, go to mexican.food.com for more recipes. Both for beginners and the more advanced cooks.
Asked in Mexican Food

What are some good Mexican recipes I can serve in my restaurant?

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You should go with the most popular recipies. Some examples might be burritos, enchiladas, and tacos. You should also offer different types of sauces such as red or white, and differnt degrees of hotness in sauces using the habanaro for the hottest sauce.
Asked in Mexican Food

How do you make tamales from scratch?

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To make tamales from scratch, you will first need to create tamale dough. This is made from 6 cups of harina, 5 cups warm water, 2 cups lard, 2tbsp onion powder, 2tbs onion powder, 3tbsp chile powder, & 2tsp salt. Combine the masa and water, leave for 20 minutes to settle. Gradually add all other ingredients, adding the lard last. Next, take some fillings & corn husks. Fill the dough with the fillings, wrap the tamale in corn husks, and steam it slowly.
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Where are the best websites to find tamales recipes.?

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Tamales are very good and actually cheap and easy to make. They are also nutricious so that is a plus, too. You can find recipes at this site that I am going to list: http://www.foods.com/foodsthataretameles.
Asked in Mexican Food

can you make a tamale in less than fifteen minutes?

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Tamales take a little bit of assembly as well as cooking time so 15 minutes is pushing it a ltitle. However, check Allrecipes, and odds are there will be some faster options there.
Asked in Mexican Food

Soft Tacos with East L.A. Guacamole?

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Ingredients 1 lb Lean pork butt or shoulder cut in 1/2-in cubes 1 tb Lard or shortening EAST L.A. GUACAMOLE 1 sm Avocado; halved & peeled 2 ts Minced onion 1 ds Garlic powder 1/2 ts Salt 1/4 ts Black pepper 1 ts Lemon juice 1 sm Tomato; chopped 2 tb Chopped onion 3 Sprigs cilantro; chopped 10 Tortillas Lemon wedges Cook meat in lard 20 minutes stirring occasionally to brown evenly. Reduce heat, cover and cook 30 minutes longer. To make guacamole, mash avocado and blend in minced onion, garlic powder, salt, pepper and lemon juice. Fold in tomato. Set aside. Drain meat and shred. (There should be about 1 1/2 cups shredded meat.) Combine chopped onion and cilantro. Heat each tortilla on griddle or in skillet until pliable. Spread with guacamole, then top with some of pork mixture. Top meat with some onion mixture and sprinkle with juice from lemon wedge. Roll up and serve with additional lemon wedges.
Asked in Mexican Food

Marlboro Country Guacamole?

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Ingredients 1 ea Large ripe avocado (about 8 1/4 c Finely chopped onion 1 T Seeded and finely chopped pi 1 T Lemon juice 1/4 t Salt Peel, pit and mash avocado; add remaining ingredients and mix thoroughly. Makes about a cup.* From Famouse Chili Recipes From Marlboro Country . We like to put a little chopped fresh onion in our guacamole too.
Asked in Mexican Food

Maya Corn and Bean Tamales?

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Ingredients 1 cup dried beans, presoaked ;Water 2 cups masa flour (not masa dough) or corn meal 1 teaspoon salt In pot cook beans in water several hours until they begin to fall apart. Results should be about 4 cups of beans and liquid. If using masa flour, let beans cool, then mix well with masa flour and salt. If using corn meal, poiur boiling beans on cornmeal and stir furiously, then add salt. Form corn-bean dough into balls about 2 inches in diameter, wrap in corn husks or foil and steam 1 hour. Makes about 20 2 inch tamales.
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Taco Filling w/Homemade Taco Seasoning?

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Ingredients 1 1/2 pounds lean ground beef 1/2 cup water 1 packet homemade taco seasoning mix or 2 tablespoons Brown ground beef in a medium skillet over medium-high heat; drain any excess grease. Add water and homemade taco seasoning mix. Reduce heat and simmer for 10 minutes, stirring occasionally. Makes enough filling for 8-10 tacos.
Asked in Mexican Food

Carne Asada?

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Ingredients 1 1/2 lb Top Round Steak Or Boneless Chuck Steak, Cut 1 1/2-Ins - Thick MARINADE 1/4 c Red Wine Vinegar 2 tb Oil 1 ts Sage Leaves 1 ts Summer Savory 1/2 ts Salt 1/2 ts Dry Mustard 1/2 ts Paprika BASTING SAUCE- 2 tb Steak Sauce 12 Flour Tortillas, 5 to 8 Inches In Diameter 2 md Onions, Sliced Paper Thin Or Chopped 4 oz Whole Green Chilies, Cut Into Strips Softened Butter Or Margarine Salsa Guacamole Place steak in plastic bag or non-metal baking dish. In small bowl, combine marinade ingredients. Pour over steak, turning to coat. Seal bag or cover dish; marinate at least 6 hours or overnight in refrigerator, turning once or twice. When ready to barbecue, drain meat, reserving marinade by placing in small saucepan. Add steak sauce to marinade; blend well. Heat on grill. Place steak 4 to 6 inches from medium-hot coals. Cook 30 to 40 minutes, turning once, or until desired doneness, brushing occasionally with marinade. Meanwhile, heat foil-wrapped tortillas on grill until thoroughly heated and steaming, wrap in cloth napkin or towel to keep warm. To serve, cut steak across grain into thin slices. Spoon any remaining marinade over slices. Arrange steak, warmed tortillas, onions, chilies, butter, salsa and guacamole on a large platter. Spread butter on tortilla; top with meat and any combination of vegetables or sauce. Roll up to eat. Be sure to heat basting sauce thoroughly to ensure safety for use as a sauce at the table.
Asked in Mexican Food

<h3>Maya Corn and Bean Tamales</h3>?

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Ingredients 1 cup dried beans, presoaked ;Water 2 cups masa flour (not masa dough) or corn meal 1 teaspoon salt In pot cook beans in water several hours until they begin to fall apart. Results should be about 4 cups of beans and liquid. If using masa flour, let beans cool, then mix well with masa flour and salt. If using corn meal, poiur boiling beans on cornmeal and stir furiously, then add salt. Form corn-bean dough into balls about 2 inches in diameter, wrap in corn husks or foil and steam 1 hour. Makes about 20 2 inch tamales.
Asked in Mexican Food

Which Mexican restaurant should I eat at in Phoenix?

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You should definitely go to Baja Fresh. Their tacos are amazing. La Tolteca is hands down the best Mexican restaurant in the Phoenix area.
Asked in Mexican Food

Can you salsa?

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No, I can only guacamole
Asked in Mexican Food

What do you eat with tamales?

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Frijoles and Mexican rice are always good. A nice green veggie is also fine, like a salad.
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Why is my mom a taco?

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because she is delishes😜

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