Authentic Mexican recipes are from the countryside and old villages of Mexico.  This cuisine offers the true flavors of Mexican life.  Many authentic Mexican recipes offered traditional meats and tastes from the surrounding area and are quite diverse.

 

Pepper Steak

 

Ingredients:

•1 1/2 lb beef steak
•1 cup orange juice
•1 tsp ground black pepper
•2 cloves garlic (minced)
•1/4 tsp ground cumin
 
How to:

 

•In a bowl, combine orange juice, cumin, pepper and garlic
•Put the meat in a shallow bowl
•Pour the orange juice mixture over meat
•Turn the meat to evenly distribute the marinade
•Cover and refrigerate for 4 hours (overnight is best)
•Turn meat every so often
•Remove meat from marinade, reserve the marinade
•Place the meat on unheated rack of a broiler pan
•Broil about 3 inches from heat for 7 mins
•Turn meat over, brush both sides with reserved marinade
•Broil for about 8 to 9 mins more or till cooked
•Season to taste with salt if you wish
•Slice meat thinly across the grain

Cactus and Jicama Salad

 

Ingredients:

• 2 paddles of nopal cactus (cut into strips)
• 3 cups jicama or yam beans (peeled & grated)
• 2 cups watercress (stems removed & rinsed)
• 2 avocados (peeled, pitted & cut into strips)
• 3 tomatoes (cut into wedges)
• 1 tbsp vegetable oil
• 6 tbsp olive oil
• 1/4 cup fresh lime juice
• salt & pepper to taste
• 1/4 tsp ground chili piquin (optional)

How to:

• In a pan, heat the oil and sauté the cactus for 3 mins
• Cover and cook over low heat for 8 mins or till crispy tender
• Set aside
• In a bowl, combine the jicama, lime juice and salt and set aside
• Combine olive oil, vinegar, salt & pepper
• Stir well, adjust to taste
• To serve, place the jicama in center of the plate, sprinkle lightly with chili piquin
• Arrange the watercress, avocados and tomatoes around it
• Place a circle of cactus strips around edge of the plate
• Pour the dressing over the salad and serve immediately

 

Refried Beans

 

Ingredients:
• 4 cups frijoles de la olla including liquid (or canned beans)
• 1/2 cup lard or oil
• 1/2 onion (chopped)
• crumbled queso fresco (or feta cheese) - optional
• fried tortilla strips (optional)

How to:

• Melt the lard in a skillet
• Add onion and sauté, stirring for 5 mins till golden brown and soft
• Remove and discard onion (however, if prefer onion taste, leave it in)
• Add half beans with liquid and mash in the skillet with a masher
• Gradually add the remaining beans and liquid
• Continue to mash to make a coarse puree
• Stir and cook over medium-high heat till puree begins to dry out
• Transfer to a warm platter and sprinkle with cheese and tortilla strips

 

 

Ranch Style Eggs or Huevos Rancheros

 

Ingredients:
• 2 eggs
• 1 corn tortilla
• 1/2 garlic clove (chopped fine)
• 1/4 cup oil
• 1 tbsp onion (chopped fine)
• 3/4 cup tomato (chopped)
• 1 chili serrano (chopped fine)
• salt & pepper to taste
 
How to:

 

• In a saucepan, heat 1 tbsp oil
• Add in onion, garlic and sauté till transparent
• Add tomato and cook for 2 mins
• Add chili and salt & pepper (about 1/8 tsp each) and cook for another 3 mins
• Adjust for seasoning
• Heat remaining oil in skillet
• Add tortilla, fry for 30 secs then drain, remove tortilla and set on plate
• Add eggs and fry till set
• Place fried eggs on tortilla, pour sauce
• Serve hot

 

Cactus Salad

Ingredients:
• 6 medium cactus pads (cooked)
• 1 tbsp vegetable oil
• 1/2 small onion (sliced)
• 2 cloves garlic (chopped)
• 1/4 cup fresh cilantro (chopped)
• salt to taste
• 2 tbsp crumbled queso fresco or feta cheese

How to:

• In a frying pan, heat the oil
• Sauté onions and garlic till onion is translucent
• Add cooked cactus pads, cilantro and salt (to taste)
• Keep on frying till they start to brown around the edges (2 to 3 mins)
• Serve salad warm, garnished with the crumbled cheese