Making Authentic Mexican Food Recipes With Few Ingredients

By : | 0 Comments | On : February 21, 2015 | Category : Blog

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If you think you will need many exotic or expensive ingredients to make authentic tasting Mexican foods you will be happy to know, all you really need are a few of the basics along with some helpful insight about this wonderfully flavorful style of cuisine.

When writing out your shopping list some of the staples you will want to have on hand for Mexican cooking include a wide variety of peppers. Choose green and red chilies along with green, red, and yellow peppers for stuffing, slicing, dicing, chopping, sauteing, and stir frying. Peppers can also be dried and powdered for adding spice and flavor to all of your recipes.

Some other vegetables you may want to buy are green and white onions and tomatoes, which can also be used in so many different ways. Black olives, black beans, pinto beans, and rice are other simple ingredients you can use to add bulk and flavor to your meals without spending a lot of money.

Sour cream, taco sauce and seasoning, and both flour and corn tortillas are other must haves when it comes to making Mexican style foods. You can use whatever type of meat you like such as ground beef, chicken, and steak or make a vegetarian dish with beans, cheese, rice, and plenty of spices. Vegetarian enchiladas with potatoes, onion, pinto beans, and tomatillos, for example, use few ingredients but are a hearty and filling dish that can be served any time of day.

Cilantro, cumin, garlic, oregano, and salt and pepper top the list of seasonings and spices used in Mexican cuisine along with chili powder and you can experiment with varying amounts until you find just the right blend for your taste buds.




You can also make Mexican soups with a handful of ingredients such as corn, black beans, vegetables, and of course, herbs, spices, and seasonings and serve alone or along with fresh bread or tortillas.

Chicken Tortilla Soup Recipe

What You Need

  • 1 (3-4) pound chicken, cut into small pieces
  • 1 onion, chopped
  • 2 cups celery, chopped, divided
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon thyme leaves
  • 1 cup carrots, sliced
  • 6 fajita size flour tortillas

How to Make It

In a large pot, combine the chicken, chopped onions, half of the chopped celery, salt, black pepper, and thyme leaves and cover with water. Bring the pot to a boil. Reduce the heat and simmer over low for 1 hour.

After 1 hour remove the chicken from the pot and take the meat off the bones and set aside. Put the chicken bones back into the pot and cook for 1 more hour over low heat.

Strain the broth to remove the bones and put it back in the pot along with the rest of the celery and the sliced carrots. Cook over low heat for 30 minutes.

Add in the cooked pieces of chicken and stir well. Cook for 15 minutes over low.

Top the soup with the tortillas and allow it to simmer over low heat for another 5 minutes or so before serving.

Serves 4 to 6.

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Source by Christine Szalay-Kudra

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