MexConnect
Cuisine  >  Recipes with ingredient “main-dishes”
Columns
Tags
Showing 1—25 of 276 results

Chicken wings in a margarita marinade: Alitas al tequila Karen Hursh Graber

This recipe for chicken wings in a margarita marinade is adapted from one in Sunset magazine, but with more emphasis on the fresh taste of lime and less on the triple sec. Ingredients 3 pounds ... read more

Chicken wings with raspberry-chipotle glaze: Alitas al chipotle Karen Hursh Graber

These chicken wings with raspberry-chipotle glaze are incredibly easy, with the sweet stickiness many look for in a wing, and can be made with my raspberry chipotle sauce recipe. Make a double batch of... read more

Mole chicken wings: Alitas enmoladas Karen Hursh Graber

The rich taste of mole works with these chicken wings because they are broiled first. Doing this means that they are cooked through before going into the sauce. This works best with mole poblano or Oax... read more

Chicken wings in chile-pineapple marinade: Alitas al pastor Karen Hursh Graber

If pork can take on these enticing flavors, why not chicken wings? Grill these chicken wings in chile-pineapple marinade or bake them, and make plenty, because they will disappear fast. Achiote paste is widely available in Mexico at larger supermarkets and some market stalls, and in the US at Hispanic grocery stores and online. read more

Mexican chicken with caramelized onions and nutmeg: Pollo con cebolla y nuez moscada Karen Hursh Graber

Chicken with caramelized onions and nutmeg
© Karen Hursh Graber, 2014
This recipe for Mexican chicken with caramelized onions and nutmeg, adapted from Marge Poole's 1,000 Mexican Recipes, is an unusual and delicious example of how one spice can lend character to a simple dish — in this case baked chicken — with just a few ingredients, a lot of flavor, and a simple preparation. I have this book on my Kindle, and like to browse through it for inspiration when the what's-for-dinner dilemma arises. read more

Mexican turkey in piquant herb and spice broth: Pavo en escabeche Karen Hursh Graber

Two years ago, along the road from Palenque to the Campeche, passing the small campechano town of Esmarga, we stopped at a roadside palapa restaurant - one of the small, thatched-roof eat... read more

Mexican turkey in a dark spice sauce: Chilmole from the Yucatan Karen Hursh Graber

A traditional and delicious Mexican dish, chilmole — sometimes called relleno negro — is made from one of the classic recados, or seasoning combinations. This dish, said to have orig... read more

Colonial Mexican baked rice and picadillo: Torta de arroz Karen Hursh Graber

In Mexico, the word torta most often means a sandwich on a bolillo, or French roll. However, as in this case, it can also take on its original Spanish meaning of a flat, round cake or, figuratively, fo... read more

Mexican chicken and allspice stew: Chilpozontle Karen Hursh Graber

A specialty of the Puebla mountain town of Zacapoaxtla, this Mexican dish uses allspice leaves as well as berries in a savory chicken stew. If you can't get allspice leaves, fresh bay leaves work well.... read more

Chiapas style pork empanadas: Empanadas chiapacorceñas Karen Hursh Graber

A juicy pork filling, flavored with spices, makes these substantial Chiapas style pork empanadas a good lunch or late supper dish. Any leftover roast meat would be good here. The dough is traditionally... read more

Veracruz style empanadas with tuna: Volovanes de Minilla Karen Hursh Graber

One of the most famous street snacks of Veracruz, this puff pastry empanada is flavored with the classic Spanish combination of raisins and olives, with the distinctly Veracruz touch of pickled jalape... read more

Tabasco style fish empanadas: Empanadas de pescado Karen Hursh Graber

Empanadas are different all over México. In many parts of the country, they resemble a filled puff pastry; in Tabasco, they are filled, fried tortillas. There this recipe would invariably be made with... read more

Mexican plantain empanadas with picadillo: Empanadas de platano Karen Hursh Graber

This recipe is adapted from Alquímias y Atmósferas del Sabor, by Doña Carmen Titita Ramírez, proprietress of Mexico City's famed El Bajío restaurant. The plantains should be cooked a day in advanc... read more

Mexican style grilled steak: Bistec al carbon Karen Hursh Graber

The usual choice for steak grilled over charcoal in Mexico is arrachera, a choice cut of beef known as skirt steak in English. Flank steak could also be used, but would need to be marinated about ... read more

Puebla-style turkey in mole: Mole poblano de guajolote Karen Hursh Graber

There are probably as many recipes for turkey in mole as there are cooks in Puebla, where it is indispensable at wedding fiestas. During Puebla's Festival de Mole Poblano, which is held for three conse... read more

Mexican pasta salad with jalapeño vinaigrette: Coditos con salsa Karen Hursh Graber

This Mexican pasta salad with jalapeño vinaigrette is a great side dish to serve with grilled meat, chicken or fish. It's quick and easy to put together at the last minute, or it can be made up to one... read more

Mexican chicken salad with chipotle vinaigrette: Salpicon de pollo Karen Hursh Graber

Mexican chicken salad with chipotle vinaigrette known as salpicon de pollo © Karen Hursh Graber, 2014 Flavored with smoky chipotles, this recipe for salpicon de pollo is adapted from one by Vicki ... read more

Mixe meat and vegetable soup: Caldo mixe Karen Hursh Graber

  Although the Mixe do not eat meat on a daily, or even frequent, basis, they do go all out for a fiesta, and this rich, flavorful meat and vegetable soup soup uses as many kinds of meat as people ... read more

Mexican chicken in pulque broth: Pollo en pulque Karen Hursh Graber

Now that pulque is sold in cans, it is more accessible to people outside the pulque producing regions, but diluted beer can be substituted and the recipe is written to be used with either one. This hea... read more

Cauliflower with Mexican poblano cream sauce: Coliflor poblano Karen Hursh Graber

Cauliflower with poblano cream sauce was easy to cook, making thick slices of cauliflower work like chicken breast halves in a poblano chile and chicken dish. I used my own tried and true chicken recip... read more

Chiapas style beef with cabbage: Carne de res con col, estilo Chiapas Karen Hursh Graber

Chiapas style beef with cabbage is quick, easy, inexpensive and satisfying. And did I say versatile? It can be served with rice, used as a filling for stuffed chiles, or a topping for tostadas. Adapte... read more

Yucatecan three-meat stew: Puchero yucateco de tres carnes Karen Hursh Graber

Although the Yucatan is hardly associated with cool weather, this stew, which contains chicken along with the meat, is one of its most popular dishes. Sundays in Merida call to mind music in all the pl... read more

Central Mexican style meat stew: Puchero del Valle de Mexico Karen Hursh Graber

Central Mexican style meat stew is perhaps the most famous Mexican puchero, and the one that comes to mind first when this dish is mentioned. It contains the classic Spanish combination of meats... read more

Russian-Mexican beef soup: Caldo ruso de res Karen Hursh Graber

Russian-Mexican beef soup is obviously a holdover from the Mennonites' days as grain farmers in the Ukraine, with the distinctly Mexican additions of chile and tomato. The original recipe calls for the... read more

Mexican Spanish style beef and vegetable stew: Chambarete español Karen Hursh Graber

Although classified under "soups," Chambarete español is really a stew, served as a main course. A reflection of the European heritage of Aguascalientes, it is similar to the Spanish caldo gallego, wh... read more
Showing 1—25 of 276 results
All Tags