NSBR~ I need Mexican food recipes

Please Please PLEASE, I am dying without Mexican food and the food on our military base is in no way Mexican although they claim it is. I don't think the Japanese have heard of Mexican food either. So... I need a recipe for oh tamales, and stuff. I can buy very basic ingredients at our grocery store. Anyone out there that has a receipe a person from Mexico would be proud of (i've had only REAL Mexican food and could never go back) I would be your new best friend if you shared it with me. :-)

I tried looking online, but I don't trust their recipes. Every time I try one, it turns out nasty.

Thank you in advance.

I don't have any, but I'll check with my in-laws for you!

Elif

You have come to the right place!! I live in San Antonio!! I cook Mexican at least 2 times a week!! I'll e-mail you later, and find out what kind of ingredients you can get you hands on!! Don't worry Amanda I'll hook you up!

Kathy

OH THANK YOU!!!!

Not to sound snobby or anything, but once you've had REAL mexican food, americanized mexican food is so BLAH. The "enchalada (sp?)" sauce here is like ketchup and the taco meat was to die for because I thought it was going to kill me. LOL It's all just so blah and so not Mexican food.

Thank you so much Kathy

Rierei - I have a recipe for a casserole that came from my best friend growing up's mom - (my friend's name is Rosie Armendariz if that convinces you the recipe is authentic). I would be happy to email it to you if you want it - or to post it here if more people want it. It is really not too hard, and Mama Meta (Rosie's mom) converted parts of it to use easy to obtain ingredients. Let me know. Amy

Oh yeah, I also have a recipe for alfajores - you know, those wonderful little short bread cookies with the dulce de leche in the middle? this recipe was from my friend Liz Rodriquez's mom. Also, authentic.

If you'd post the recipes here or e-mail me, too ( [email protected] ), I'd love them too. I lived in Arizona and New Mexico for about 14 years and dh and I both love Mexican food. Fortunately, we have a couple of good restaurants in town--at most of the others I can eat the salsa with a spoon!

Would you want recipe websites? I don't think the Davis' would mind if I post a link to my list.
http://www.geocities.com/Heartland/Forest/9800/recipes.html

I am cracking up here...Japanese Mexican food, I can only imagine! Do you have access to the kinds of ingredients you would need over there? Like those big dried new mexico chilis, oregano, cumin, green chilies in a can? I not only live in AZ, I am hispanic too, and I loooooove to cook. I own over 20 cookbooks, none of which I read on a regular basis! Let me think of some things...

I once had Chinese food in Austria. (that was pretty weird!) Amy

We were stationed in Korea, and our friend there went out to dinner with the boss. On the menu was "Paheetas" ( how fajitas would sound with the Korean sounds), so he ordered them to show his boss what Mexican fajitas were like. When they brought out the meal, it looked pretty close - cabbage instead of onions, but close. He ate one and it tasted a little strange. When he licked a drop of sour cream off his finger, he realized that they used vanilla icing instead of sour cream! Koreans are masters of imitation, and it did look right, anyway!

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'Nother Leslie

LOL!!! Yuck-o!!!

Okay, one thing I like to do is boil a whole chicken with lots of spices. Salt, pepper, cumin, oregano, garlic powder and a smidge of cayenne pepper. Then when it is done, I debone the meat and shred the chicken. In a little vegetable oil, I saute half a chopped onion, maybe a little bell pepper or a chile that has been seeded and finely chopped, and a couple cloves of garlic. Add the chicken, some chopped cilantro (coriander), some of the chicken stock from when you boiled the chicken and salt an pepper to taste. Kind of fry it up. Then I use that for filling for tacos ( put in a corn tortilla, ofld together with tongs and FRY that sucker in a lot of oil, that's what makes it taste good...), burritos, enchiladas or these little sandwiches... Cut the end of a dinner roll and hollow it out, fill with a mixture of cheese and chicken, put the end back on and wrap in foil, bake in oven for 15 minutes or until cheese is melted and meat is heated through.

WARNING...this is NOT diet food!!! LOL!

No idea if it's authentic or not, but a lot of Mexican restaurants offer chile con queso hot cheese dip. I make a pretty good clone at home by grating Pepper Jack cheese, adding a little milk and stirring frequently over low heat until melted. Tastes like the real thing!

Here in Iowa my preferred brand of Pepper Jack is Shellsburg from HyVee grocery store.

Rierei,

I'm from Mexico. Not a good cook, but have many recipes. let me know what you need.

Patricia

Forgot to add: Rick Bayless has the best mexican cookbook (its sooo authentic, I have one!)

Thank you all so much for the recipes!!! I'll have to start practicing so I can make dh something when he gets home. Or maybe I'll wait because he got to have American food for over a month and I didn't.