I need a good authenitc Mexican recipe for dinner?

Try this one. Found it some time ago and I make it a lot. Very real, very flavorful.

Carne Asada Tacos

INGREDIENTS:

1 1/2 pounds boneless beef top sirloin, cut into thin bite-size slices

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

crushed red pepper to taste

1 lime

1 (28 ounce) can tomatillos

2 fresh jalapeno peppers, seeded

4 tablespoons canola oil, divided

1 (10.5 ounce) can beef broth

12 (6 inch) corn tortillas

1/2 large onion, chopped

2 tomatoes, chopped

1 avocado - peeled, pitted and sliced

1 bunch fresh cilantro, chopped

1 lemon

DIRECTIONS:

Place sliced meat into a shallow bowl, and season with salt, black pepper, and crushed red pepper. Squeeze the lime juice over the meat, and turn until evenly coated. Cover, and refrigerate for 30 minutes.

In a blender or food processor, combine tomatillo and jalapeno. Puree for 15 to 20 seconds, or until thick. Heat 1 tablespoon oil in a large skillet over medium high heat. Carefully pour in tomatillo mixture. Cook, stirring frequently, for 5 minutes. Stir in beef broth. Reduce heat, and simmer for 20 to 30 minutes, or until mixture coats a spoon. Transfer mixture to a serving dish.

Heat tablespoon oil in a large skillet over high heat. Stir in 1/3 of the beef, and saute for 1 minute. Transfer to serving dish. Repeat with remaining beef. Meanwhile, heat tortillas in the oven or microwave, according to package instructions.

To serve, place two tortillas on top of each other. Add desired amount of meat, spoon over some tomatillo mixture. Top with onions, tomatoes, avocado and cilantro. Garnish with a wedge of lemon, to be squeezed over taco before eating.

Good luck and good eating.

Camarones al mojo de ajo (shrimp in garlic sauce)

1 head (not clove - a whole head, or about 20 cloves) garlic, minced fine

1 pound / half-kilo shrimp

1 can chopped tomatoes

juice of 1 lemon

1/4 cup white wine

1/2 cup chicken broth

1 chipotle chile in adobo, minced

2 tblsp. cumin

2 tblsp. each pasilla and california chile, ground

1/3 C. olive oil

Cilantro (optional)

Simmer the garlic in the olive oil over VERY LOW heat for about 30 - 40 minutes or until garlic is golden-brown. Don't do this over medium or high heat; you'll burn the garlic. Strain the oil, reserve the garlic. Return the oil to the pan, turn up the heat and par-cook the shrimp (not quite done, that is). Remove the shrimp. Turn the heat to medium-low, add the garlic, tomatoes, lemon juice, chicken stock, wine, chipotle, and spices. Reduce the sauce by about a third to a half, crushing the tomatoes along the way.

Add salt and pepper to taste, add the shrimp back in and cook another 5 minutes or so. At the last minute, toss in chopped cilantro if you like it.

Enjoy.

Serve over rice with a side of black beans.

Easy Mexican Lasagna:

This simple and delicious one-dish supper calls for almost no preparation (especially if you buy precooked, cut-up chicken).

3 cups chopped cooked chicken breast

1 (15-ounce) can black beans, rinsed and drained

2/3 cup canned diced tomatoes and green chiles

1 teaspoon garlic powder

1 teaspoon ground cumin

1/2 teaspoon pepper

1 (10 3/4-ounce) can fat-free cream of chicken soup

1 (10 3/4-ounce) can fat-free cream of mushroom soup

1 (10-ounce) can enchilada sauce

Vegetable cooking spray

9 (6-inch) corn tortillas

1 cup (4 ounces) low-fat shredded Cheddar cheese

1 cup (4 ounces) shredded Monterey Jack cheese

Toppings: shredded lettuce, nonfat sour cream, mild chunky salsa

Cook first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated.

Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes or until thoroughly heated.

Spoon one-third of sauce into a 13- x 9-inch baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese, and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese.

Bake at 350° for 30 to 40 minutes or until lasagna is bubbly. Serve with desired toppings.

*To lower sodium, choose reduced-sodium soups, canned tomato products, and cheeses.

3 c. shredded Cheddar cheese

10 flour tortillas

1 can enchilada sauce

1 can refried beans

1 1/2 lbs. browned hamburger or shredded beef

1/2 c. chopped scallions or onions (optional)

1/2 c. sour cream (optional)

1/2 c. black olives (optional)

1. Dip flour tortillas in enchilada sauce, coating both sides (one at a time).

2. Fill with beef, beans and onions, putting filling to one side and rolling into enchilada. Secure with toothpick if necessary.

3. Place one at a time into 13x9 inch pan. Cover with shredded cheese. Bake at 350 degrees about 45 minutes.

4. Top with sour cream, olives, etc

go buy a pork roast how big depends on how many people you are cooking for.the other things u need is a huge bottle of med salsa,two red onions,two cloves of garlic,tortillas either corn or flour depending on which one u prefer.cut the pork into bite size pieces,cut the onion up in pieces,cut up garlic saute all of these things on med heat with some olive oil.after you saute them put them in a crock pot with the salsa and let it cook for about 3-4 hrs longer if u have time.cook your tortillas as desired.put the food in a bowl and eat with the tortillas its really good youll love it and its quick and easy.

whatever you end up cooking, just remember that Mexican food that is authentic Mexican is not like what we are used to here, I just learned that on vacation in Cancun

Google POSOLE SOUP....You can modify it for chicken or pork and don't have to be precise to make a delicious, quick meal!

1. Pull up to Taco Bell drive-thru

2. Place order

3. Pull up to window, pay & pick up order

4. Go home to your honey & enjoy!!

come to my house, I have something for you tonight.

You can find a lot of recipes here...............