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blondewithheart

I do mean authentic! My hubby is mexican, as is about 86% of the community I live in, so any recipes requiring ketchup or sour cream is simply not Mexican for me ) I have a bunch of Chicken legs and I'm trying to come up with something for dinner. I've subjected my husband to too much 'white' food already this month. I'm still working on my Mexican cooking, unfortunately its taking me quite a while, these guys have the most amazing, elaborate recipes!I try all my tried and true recipe sites for mexican recipes, but most of what I find my mexican in-laws would say are laughable...and it's true. I say no sour cream meaning as a topper, when you ask for it in restaraunts down here they look like you have just asked them for ketchup for a steak )

smehta23

You should try www.RecipeMatcher.com. It's a great way to find out what you can make from what you have at home, and if you don't have a couple of the ingredients the website makes a printable list of what you need to complete the recipe. Try it out. www.RecipeMatcher.com

Tom5404

Not sure why you are discounting sour cream. Mexico absolutely has sour cream.I got this recipe in Mexico from a Mexican mother. Blame her if it isn't "authentic" enough for youIngredients1/2 lb. canned tomatoes, drained 1 small white onion, halved 1 clove garlic, peeled 1/2 - 3/4 teaspoon coarse salt 1/3 cup vegetable oil1 cup cooked chicken meat, shredded, salted, kept warm [recipe below]1 small green chili, preferably jalapeno, roasted, seeded and cut into strips1/2 cup sour cream8 flour tortillasflat leaf parsley or cilantro for granishMethodPreheat the oven to 375Puree tomatoes, half of the onion, garlic and salt with a stick blender [or in a blender or food processor] Heat 1 1/2 tablespoons of the oil in a skillet. Add shredded chicken; cook and stir over medium high heat until it starts to brown, about 2 minutes. Add 1/2 cup of the tomato puree and the chili strips and continue cooking until almost dry. Remove to a plate, set aside, and keep warm.Heat 1 tablespoon of oil in the skillet; fry the rest of the puree over fairly high heat, about 3 minutes.Remove from the heat and stir in the sour cream. Set sauce aside and keep warm.Heat the tortillas [I use one of the burners on my gas stove, turning them with long tongs, and watchingthem carefully] just until warm. Mince the remaining onion half.Put a little bit of the chicken filling in the middle of each of the tortillas, roll them up, and place them side by side in an oven proof serving dish, or on a jelly roll pan. Pour the sauce down the center of the tacos. Bake about 10 minutes or until heated through. Serve garnished with the minced onion and a sprig or finely chopped parsely or cilantro.Shredded Chicken[makes 1 cup, enough for 8 tacos]Ingredients1 whole chicken breast1 can [13.75 oz.] chicken brothfreshly ground black pepper1 bay leafcoarse saltMethodPut the chicken breast, the broth, pepper [to taste] and the bay leaf in a saucepan; add water to cover. Heat to boil, reduce heat and simmer for 20 minutes. Turn off the heat and leave to cool in the broth. Remove skin and bones and shred meat by pulling it apart with your fingers. Save broth for another use [if desired]. Season the meat well with the salt and keep warm.

msjantastic8345

Why not get recipes from his family? That is what I would do. Also can Google your question or just put in Authentic Mexican recipes.

slotmama46

I grew up in South Texas, so this is absolutely an authentic Mexican recipe, and so delicious, they'll be scraping the last drop and looking for more. Cream of Poblano Soup3 6" corn tortillas2 T. flour1/2 tsp. chili powder1 tsp. cumin1/2 tsp. salt1/2 tsp. pepperTear tortillas into small pieces and grind in food processor until as fine as corn meal. Add flour and spices and blend.Heat 2 T. oil and 2 T. butter in large pot on medium high heat. Add:1/2 cup finely diced onions1/2 cup finely diced poblano peppers (seeded)1/2 tsp. minced garlicSaute until onions are clear. Add flour mixture. Stir to form a roux and cook 4-5 minutes, stirring so it doesn't burn.While continuing to stir, add:3 cups chicken stock 1/2 cup half and halfBring to a slow simmer and cook for 7-10 minutes. Add chopped, roasted (or boiled) chicken in whatever quantity you like1/2 cup shredded Monterrey Jack cheeseHeat through.You can vary the amounts. I often add more cheese, and sometimes add whole kernel corn.*****King Ranch Casserole is also commonplace, and many variations of the recipe are available online.