How to enjoy authentic Mexican food at home

If there’s a cuisine that is easy to prepare and the whole family loves it’s got to be Mexican food. It can be easily identified as Tex Mex food which is mass produced from large chain takeaway joints but if you know what to stock at home, you can easily create some flavoursome, authentic Mexican dishes. Here’s how to enjoy authentic Mexican food at home.

Contrary to what we know about Mexican food, it’s quite complex in it’s preparation and uses ingredients native to Mexico as well as those brought over by the Spanish. For thousands of years, it took women hours to prepare food but we’re lucky that today we can enjoy components of Mexican food ready made and they are reasonably priced.

Herbs & Spices

Anise, chili powder, chipotle (dried jalapeño), coriander/cilantro (dried or fresh), cloves, cumin, Mexican cinnamon, Mexican oregano, papalo (form of cilantro), romerito (looks like rosemary but tastes like spinach), allspice, annatto seed, azafran (Mexican saffron), basil, cayenne, mint, nutmeg, sage, thyme

Chillies

Chillies feature prominently in both savoury and sweet Mexican food. There are many different types but usually the smaller the chilli, the more hot it is. Chillies are used predominantly for adding flavour to food rather than heat. Here are 7 common chilli varieties used in Mexican cuisine:

• Jalapeño: Used mainly when green and the seeds removed as that’s where most of the heat comes from. The red jalapeno is one that has been left on the bush longer. Can be used in salsas, pickled, stuffed, baked or fried.
• Serrano: The serrano is smaller than a jalapeño and quite a bit hotter. Like a jalapeño, if left to ripen the pepper will turn deep red. Serrano chillies are used in salsas and as they don’t dry very well, are best used fresh.
• Chipotle: Chipotle chillies are ripe jalapeños that have been smoked, which means they give dishes a rich, smoky flavor. They are often rehydrated and made into a salsa or a meat marinade, called adobo. Chipotle chillies can be found whole, ground or canned and referred to as “chipotle in adobo”. They are moderate in heat.
• Chiles de árbol: This small, red chilli is also known as bird’s beak chilli or rat’s tail chile. Chiles de árbol can be found fresh, dried or powdered. Cayenne makes a good substitute if not available. They’re a medium-high heat chilli.
• Habanero:   Habanero chillies are the hottest used in Mexican cuisine.  This one in particular requires great care when preparing it. Habaneros range in color depending on when they’re picked and how old they are. With a flavor that is both citrusy and floral, habaneros are often used to make hot sauces.
• Poblano (Ancho): Poblanos have a more mild in flavor, although the fully ripened red ones contain quite a bit more heat. A dried poblano is known as ancho chile, which is a common ingredient in mole sauce.
• Guajillos:  Made from dried mirasol chillies, they have a mild flavor, deep red color and a thin skin. They’re commonly used to make a sauce for tamales or finely ground into a paste once rehydrated with hot water, to make a marinade for meat.

There are many more varieties used in Mexican cuisines but the above are a great start. Specialist stores stock a variety of chillies but a simple chilli powder can create a great flavour. Supermarkets stock a Mexican blend and also you can purchase whole, dried chillies in the spice aisle.

Fruit & Vegetables

Corn, avocado, tomatoes, tomatillo (green bulbs with shriveled skin and an acidic, sour taste used as a base in most green salsas), jicama, chayoto (choko), nopales (prickly pear), limes, jamaica (hibiscus flower), guanabana (soursop), onions, carrots, capsicum (bell peppers), mushrooms, zucchini, cucumber, cabbage, lettuce, potato, sweet potato, plantain, radish, squash, apples, oranges, bananas, strawberries, watermelon, pineapple, pomegranate.

20 different Chayoto (Choko) Recipes

Protein

Pork, chicken, beef, cheese, eggs, goat

Pantry Staples

Tortilla (corn, flour or make your own), masa (corn flour), tinned tomatoes, red kidney beans, salt, rice, stock powder/liquid

Recipes

The Mexican food we’re all familiar with such as tacos, burritos, enchiladas, etc are all varieties of Mexican street food or otherwise known as Tex Mex. The following recipes are more of the made from scratch recipes that you may not have tried and have more authentic Mexican ingredients or tastes. If you don’t have access to any of these exact ingredients, you can always find an alternative substitute at the Cook’s Thesaurus.

HEAVY DUTY TORTILLA PRESS – BUY IT NOW

Gorditas

Chalupas

Mole

Mexican Picadillo

Authentic White Queso

Huevos Rancheros

Pork Carnitas

Poc Chuc (Grilled Pork)

Authentic Guacamole

Authentic Mexican Salsa

Arroz Roja (Mexican Rice)

Mexican Caldo de Pollo

Frijoles (Mexican Beans)

Pico de Gallo (aka Salsa Fresca)

Desserts

Mexican Chocoflan

Chocolate is one of Mexico’s main staples and features highly in both sweet and savoury dishes. Desserts may consist of puddings, flans or fresh fruit. Unlike some dishes that turn a tortilla into a dessert by filling it with a sweet filling, you’ll find examples of Mexican style desserts here.

 

Microwaved Mexican stuffed potato

I’d forgotten how easy it was to make a meal out of one humble potato. I used to do these ‘stuffed’ potatoes all the time on my own for a quick meal and thought I’d start doing it again when it’s only the man and I at home for an easy night’s meal. It’s done in next to no time and it’s a great way to use up leftovers like the Chilli Con Carne I’d cooked the night before.

It only takes a couple of minutes per potato in the microwave to cook it. First, prick all over with a fork, place on paper towel in the microwave and for this medium sized potato, I allowed 4 minutes. After two minutes, I turn the potato over and do the other side for 2 minutes. Better to under cook it and then zap for an extra minute or two. If it’s overcooked, the skin will be quite tough. While it’s cooking I get the toppings ready.

I had an avocado in the fridge and whipped up my easy, ‘no fuss’ guacamole which is just mashed avocado, salt and pepper and a bit of lime juice.

Just enough leftover chilli, for two. This gets heated in the microwave too for a couple minutes.

Grate some cheese. Gotta have cheese!

Now that the potato is cooked, time to assemble. Be careful with the potato because it will be super hot. Cut into quarters, not quite cutting all the way through. Top with a knob of butter. Top with the heated chilli, grated cheese, guacamole, sour cream and salsa (if you have it). 

In around 10 minutes, you have a quick, healthy meal for two. The topping ideas are endless. Use any kind of leftovers, cooked meats, salads like coleslaw, baked beans and bacon (for example). I’m going to go back to the humbled stuffed potato more often now. I know this one was well received.

Microwaved Mexican Stuffed Potato

• one potato per person
• leftover Chilli Con Carne (or savoury mince, for example)
• butter
• guacamole (made by mashing avocado and adding salt, pepper and lime juice)
• cheese, grated
• sour cream
• salsa

1. Prick potato all over with a fork and place on a paper towel in the microwave.
2. Cook for 2 minutes (for a medium sized potato) and turn over, cooking for a further 2 minutes. 
3. Repeat for more potatoes. (You can cook all potatoes at once but will have to experiment with cooking times.)
4. Cut potato in quarters in serving dish and top with a knob of butter.
5. Add toppings and serve.

Mexican pulled pork with red cabbage salad

It was probably a few weeks ago when Bree (Miss Twinkle herself) from Twinkle in the Eye wrote on her blog about an American cooking challenge. She mentioned she was doing pulled pork and this is something that I’ve wanted to try for a long time. I’ve seen it on so many US blogs I read but its not something that’s really done here in Australia. Well, let me tell you. It should be. It was fantastic. I can remember having a few pigs on the spit in my time and I love the way the pork goes all stringy. Doing a pulled pork you purposely make it all stringy.

A couple of weeks ago I had Granny Smith apples to use up and I had visions of pulled pork with a roast caramel chutney/sauce thingy and then I got sick so didn’t feel like eating or cooking anything. I had the red cabbage to use up from last Monday’s mystery ingredient challenge and I found this Mexican Street Salad by Jamie Oliver. It steered me into the direction of cooking the pork ‘Mexican’ style.

Jamie’s Mexican Street Salad had quite a few more ingredients than what I had but the simple dressing of lime, olive oil and coriander paste made this salad sing. I didn’t have chilli either so just used a tablespoon of sweet chilli sauce.

Limes were 6 for $2 at the store this week and I went crazy. I squeezed fresh lime juice on everything and my mouth is still singing. I’ve also got two lots of pork put away in the freezer so I’ll be enjoying this dish again very soon.

Mexican Pulled Pork with Red Cabbage Salad


Pork:

• 1 piece pork scotch fillet (or boneless pork shoulder)
• 2 onions, sliced
• 3 cloves garlic, crushed
• 2 tbs ground cumin
• 2 tbs ground coriander
• 1 tbs sweet paprika
• 2 bay leaves
• 1 tin diced tomatoes
• salt and pepper

Salad:

• finely shredded red cabbage
• grated carrot
• fresh or tube coriander
• 1 tbs sweet chilli sauce
• juice of 1 lime
• 1 tbs extra virgin olive oil

To serve:

• soft tortillas
• avocado
• lime wedges

1. Place all ingredients for the pork into a slow cooker and cook on low for 8 hours (alternatively, cook on a stove top on low heat for 2 hours or until pork is tender or in an ovenproof dish in the oven).
2. Remove pork from the slow cooker and, using two forks, ‘shred’ or ‘pull’ pork until fine shreds are formed.
3. Return to the tomato sauce in the slow cooker once shredded.
4. Combine salad ingredients.
5. To serve, warm tortillas in oven
6. Pile pulled pork, salad and avocado into tortilla and finish with a squeeze of lime juice.

I think I’ve found my new way of eating pork.

Mexican style lamb shanks

I’m kind of glad we had these lamb shanks last Thursday night, when it was pouring with rain and cool-ish. If today’s weather is anything to go by, that just could’ve been our last stew for the year. We’ve had a lovely warm day today with temperatures in the mid 20’s (high 70’s in fahrenheit).

I based my recipe on this from the Australian Women’s Weekly web site. We tend to eat similar things, week in, week out so I try to mix it up a bit based on what I have on hand.

Mexican style lamb shanks
(based on recipe from Australian Women’s Weekly)

1 can diced tomatoes

1/2 medium red capsicum (bell pepper) (200g), chopped coarsely
1/2 medium yellow or green capsicum (bell pepper) (200g), chopped coarsely
2 tablespoons olive oil
2 teaspoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
2 cloves garlic, crushed
1 fresh long red chilli, chopped finely or 1/2 tsp ground chilli powder (optional)
2 tablespoons finely chopped fresh oregano or 1 tsp dried oregano
2 lamb shanks

1. Combine tomato and capsicum in 4.5-litre (18-cup) slow cooker.
2. Combine oil, spices, garlic, chilli and oregano in large bowl; add lamb, turn to coat in marinade. Cook lamb in heated large frying pan,  until browned. Transfer to cooker. Cook, covered, on low, 8 hours. Season to taste.
3. Serve lamb shanks drizzled with sauce; sprinkle with extra oregano leaves.

I served with mashed potato.

Serves 2.