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Cuisine  >  Recipes with ingredient “main-dishes”
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Showing 26—50 of 218 results

Coconut Shrimp: Camarones al Coco by Karen Hursh Graber

One of the signature dishes of Campeche cuisine, this combines the best of local shellfish with what might be the quintessential flavor of the tropics, coconut. At La Pigua, it is served accompanied by... read more
seafood main-dishes Campeche

Tortillas with Shredded Fish and Black Beans: Pan de Cazón by Karen Hursh Graber

We first tried this dish at a restaurant near the seawall in Campeche. Perhaps because pan means bread, we were expecting something like a tuna or salmon loaf, but these stacks of tortillas spread... read more
fish masa main-dishes beans Campeche

Achiote Paste: Pasta de Achiote by Karen Hursh Graber

Also known as recado colorado in the Yucatan, where it originated, this marinating paste can be used on chicken, pork or fish. Although the base for achiote paste is sold under several brand nam... read more
main-dishes salsas Yucatán Peninsula

Corn Fungus Crepes: Crepas De Huitlacoche by Karen Hursh Graber

Sometimes translated to English as "corn smut," huitlacoche has become popular in recent years as a nouvelle cuisine offering in everything from ravioli filling to omelettes. Corn fungus crepes, how... read more
vegetables main-dishes vegetarian salsas

Chicken Enchiladas in Peanut and Almond Sauce: Enchiladas en Cacahuate y Almendras by Karen Hursh Graber

This is a delicious and unique version of enchiladas, reminiscent of the chicken in nut sauces served in Oaxaca and Veracruz. If you can't find raw peanuts, use the ones that come already roasted in ba... read more
poultry masa main-dishes

Yucatecan Three-Meat Stew: Puchero Yucateco de Tres Carnes by 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
vegetables poultry meat main-dishes soups Yucatán Peninsula

Durango Beef Stew: Caldillo Duranguense by Karen Hursh Graber

This is probably the most famous dish to come from the state of Durango, and can be prepared with beef, pork, or the dried, shredded meat called machaca. If made with beef, a cut called bola, rum... read more
meat main-dishes soups Durango

Chicken Chimichangas: Chimichangas Nueva Galicia by Karen Hursh Graber

These are lighter than Tex-Mex chimichangas because they are sautéed rather than deep-fried. Using dark meat results in a moister and more flavorful filling. Although a very simple recipe, the use of ... read more
poultry masa main-dishes

Herbed Green Mole: Mole Verde con Hierbas by Karen Hursh Graber

Green mole is most commonly found in the states of Puebla, Tlaxcala and Oaxaca, where it is one of los siete moles - the seven famous moles, each with a distinctive color, flavor and arom... read more
pork main-dishes mole-and-pipian soups Oaxaca

Swiss Chard Tamales: Tamales de Acelgas con Salsa Verde by Karen Hursh Graber

This is Billy's adaptation of a dish he first encountered at the hotel La Casa de Maty in Tapalpa, Jalisco. The use of Swiss chard leaves to wrap the tamales, instead of the usual banana leaves or corn... read more
masa main-dishes vegetarian Jalisco

Chicken and Fruit Stew: Manchamanteles by Karen Hursh Graber

Literally meaning "tablecloth stainers", because of its deep red sauce, manchamanteles can be made with chicken, pork, or a combination of the two. In Puebla, where it originated, the fruit that... read more
vegetables fruit poultry main-dishes soups Puebla

Squash Blossom Crepes: Crepas de Flor de Calabaza by Karen Hursh Graber

In the following recipe, crepes are rolled around a squash blossom filling, bathed in a poblano chile cream sauce, and baked. All three elements - crepes, sauce and filling - can be made ahead and asse... read more
cheese vegetables main-dishes

Fettucine with Ancho Sauce: Fettucine al Ancho by Karen Hursh Graber

Here, the dried chiles are soaked with the other ingredients, rather than in water or vinegar, as is normally the case. Seville orange juice, which I learned to cook with in the Yucatan, is a great sub... read more
pastas main-dishes vegetarian salsas

Seafood in Parchment Paper: Mariscos Empapelados by Karen Hursh Graber

This is a wonderfully easy, informal dish - great for picnics, barbeques, or grilling on the beach. The seafood packets can be prepared ahead of time, kept in a cooler, and popped onto the grill, or co... read more
seafood main-dishes

Turkey in Piquant Herb and Spice Broth: Pavo en Escabeche by 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
poultry main-dishes soups Yucatán Peninsula

Puebla-Style Turkey Mole: Mole Poblano de Guajolote by Karen Hursh Graber

There are probably as many recipes for this dish 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 consecutiv... read more
poultry main-dishes mole-and-pipian Puebla

Stuffed Anchos in Cilantro Cream Sauce: Anchos con Salsa de Cilantro y Crema by Karen Hursh Graber

This recipe may be made ahead and reheated in the casserole dish just before serving. If made ahead, wait until the casserole is ready to go into the oven before adding the cilantro cream sauce, to avo... read more
vegetables main-dishes vegetarian

Mexican Seafood: Pescados y Mariscos by Karen Hursh Graber

During the winter months, Mexico's varied and beautiful coastal waters yield an unsurpassed assortment of delicacies from the sea. This is when pescados y mariscos - fish and she... read more
seafood main-dishes soups

The Jewels Of Mexico: Public Markets by Vicki Cowal by Karen Hursh Graber

Introduction Many years ago, before I began traveling around Mexico working with regional chefs and cooking teachers, I was a newly arrived greenhorn, both fascinated and confused by the country's mar... read more
vegetables seafood masa main-dishes

Papantla-Style Shrimp: Camarones Xanath by Karen Hursh Graber

Shellfish such as river shrimp and crawfish are found in abundance in the many rivers that run through the vanilla growing region of eastern Mexico. Called xanath in the Totonac language, shrimp are pa... read more
seafood main-dishes

San Blas Atempa's Fiesta Stew: Guisado de Res de San Blas Atempa by Karen Hursh Graber

This beef stew, the main course of our cooking class's feast, is from the Tehuantepec region, and is characterized by the combination of sweet and savory flavors. A good beef stock, which the students ... read more
vegetables fruit meat main-dishes soups Oaxaca

Chicken in Peanut Sauce: Pollo Encacahuatado by Karen Hursh Graber

Moles and other thick sauces made with nuts and seeds go best with chicken and pork. This recipe is from the town of Huauchinango, Puebla, set in a cloud forest not far from the Puebla-Veracruz border.... read more
poultry main-dishes Puebla

Mexican Pot Roast: Cuete Mechado by Karen Hursh Graber

Cuete, or boneless round roast, is a very lean cut and requires larding, which Mexican cooks do with pieces of bacon and sometimes with serrano ham as well. This version uses both. Leftovers are good c... read more
pork meat main-dishes

Chicken Vegetable Soup: Caldo Tlalpeño by Karen Hursh Graber

This soup is a Mexican classic, and though it is said to have originated in Jalisco, it is found on menus throughout the country. This version is hearty enough to serve as a one-dish meal. The ingredie... read more
poultry main-dishes soups Jalisco

Short Ribs in Guajillo Chile Sauce: Agujas Cortas en Salsa de Guajillo by Karen Hursh Graber

Short ribs are both tasty and economical, but many people shy away from them because of their long cooking time. Mexican cooks frequently use pressure cookers for tougher cuts of meat, usually with ten... read more
meat main-dishes salsas
Showing 26—50 of 218 results