Special Meat Filling for Tacos: Carne Especial para Tacos o Tortas
Serves 6 - 8
Ingredients:
1/2 C. oil
1 kilo pork shank, cleaned and cut into 1/2 inch cubes
10 small chilacate peppers
5 small tomatoes
2 bay leaves
4 whole peppercor...
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Spinach and Cheese Tamales: Tamales de Espinaca con Queso
(Makes 30 medium sized tamales)
Ingredients:
3 Tbsp. oil
1 kg. corn masa
1 bunch fresh spinach, finely chopped or 1 lb. frozen chopped spinach
400 grs. (4 1/2 sticks) butter or m...
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Zucchini or Corn Casserole: Torta de Calabacitas o Elote
Serves 6
Ingredients:
3/4 C. plus 1 Tbsp. plus 1 tsp. butter
3 eggs
2 tsps. sugar
1 1/2 tsps. salt
3/4 C. plus 1 Tbsp. plus 1 tsp. rice flour
2 tsps. baking powder
...
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Yucatecan Baked Fish: Tikin-Xic
This visually appealing dish calls for achiote paste, a classic Yucatan spice paste made from the hard, orange seed of the annatto tree, blended with cumin, cloves and pepper. The market in Merida has ...
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Plaza-Style Chicken: Pollo Placero
From early evening until late at night, stands are set up in the plazas of Morelia, Pátzcuaro and other cities in Michoacan selling this popular supper. We watched women bring the different elements of this dish - chicken, vegetables and enchilada sauce - which had been pre-cooked at home, then heat them in hot oil or lard just before serving individual customers. The same thing is easy to do for guests, preparing the chicken, vegetables and enchilada sauce separately, ahead of time, and frying and assembling just before serving. Use individual oval platters if possible.
read moreSpicy Braised Pork: Puerco Estilo Apatzingan
The area around Apatzingan is famous for its pork. The flavor of this dish is somewhat reminiscent of the carnitas for which Michoacán is famous. Unlike carnitas, the pork is baked in the oven instead of fried in lard, and the seasoning ingredients make serving a salsa unnecessary.
read morePicadillo estilo Cristina
A most delicious main course beef recipe for a classic Mexican meal.
read moreSpeaking of picadillo
Some of the posts on the Kitchen Forum got me thinking about picadillo the other day. Since I didn't have any ground beef, I made something similar with the ingredients I had. You couldn't quite call i...
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Fish in Spicy Tomato Sauce: Pescado a la Veracruzana
This is one version of the Veracruz classic traditionally made with huachinango, red snapper. It has everything you could want in a healthy Mexican dish -- bright flavors and lean protein, without sacrificing regional authenticity.
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Yucatán Style Baked Marinated Salmon: Salmón Pibil
Ingredients
2 banana leaves, passed over a flame to soften
2 pound piece salmon filet
1 brick achiote paste (100 grams, about 2 ounces)
¾ cup bitter orange juice (or use half sw...
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Chicken Salad with Chipotle Vinaigrette: Salpicón de Pollo
Flavored with smoky chipotles, this recipe is adapted from one by Vicki Cowal, who had adapted it herself, from Margaret Poore's 1,000 Mexican Recipes. Here in Cholula, the regional specialty calledÂ...
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Chicken Soup with Mint: Caldo de Pollo con Hierbabuena
While hierbabuena is primarily used for tea, it is perfectly delicious in chicken soup. The first time I tried it this way I was very skeptical indeed. A friend who grew up here in Puebla ran out to ...
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Trout with Sesame Seeds in Parchment Paper: Trucha Empapelada con AjonjolÃ
The trout farms in the mountains outside Atlixco have open air restaurants that are crowded with families getting out of the city on weekends. The menus feature trucha empapelada, or en papillote, wi...
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Fish in Red Pipian: Pescado en Pipián Rojo
The mountains of northern Puebla and Veracruz are blessed with an abundance of freshwater fish. The combination of fish and pipian is unusual but delicious, and any firm fleshed white fish can be use...
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Chicken in Sesame Seed, Pumpkin Seed and Chile Sauce: Tlatonile de Pollo
This sauce originated in Huatusco, in north central Veracruz. Comapeños are very small, dried red chiles abundant in this region. You can substitute chiles de arbol for the comapeños, but I rec...
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Spanish Style Beef and Vegetable Stew: Chambarete Español
Although classified under "soups," this 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, which is also m...
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Chicken with Fruit Sauce: Pollo de Aguascalientes
This is considered one of the most typical dishes of Aguascalientes, traditionally served at the San Marcos Fair and sometimes called "Pollo de San Marcos." The 20th century Mexican poet Renato Leduc w...
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Enchiladas in red chile sauce: Enchiladas dobladas
"Dobladas" means folded, and these can either be left unfilled and folded in half twice, to make triangular wedges for garnishing chicken and meat dishes, or filled and rolled. The sauce is my favorite...
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Zacatecas style enchiladas: Enchiladas zacatecanos
The word "zacatecano" used to describe a dish quite often indicates that it contains the combination of poblano chiles and cream.
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Grilled chicken with orange, honey and chipotle glaze: Pollo a la parrilla con salsa de naranja, miel y chipotle
Honey and citrus fruits go well together, and here they are combined with chipotle chiles, garlic and spices for a flavorful take on grilled chicken. This dish may also be baked in the oven.
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Roast pork with ancho chile, honey and cilantro sauce: Puerco al horno con salsa de chile ancho, miel y cilantro
If you don't have the time or inclination to roast the pork, or you cook for only one or two people, try the sauce with pan fried or grilled pork chops.
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Squash Casserole: Torta de Calabaza
This is a hearty side dish or a good light lunch or supper entrée. It is also great on a buffet table, since it can be successfully served at room temperature. It is adapted from my first book, Take T...
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Chicken in almond mole: Pollo en mole almendrado
This recipe uses more almonds than most and eliminates the chocolate. It is a Oaxaca style, rather than a Puebla style, almendrado.
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Pork in Green Pipian: Puerco en Pipián Verde
After poultry, pork is the most popular meat to serve in pipián sauces, and goes particularly well with green pipián, where the fresh green chiles and herbs counterbalance the richness of pork.
Ma...
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Savory Pea Pudding: BudÃn de ChÃcharo
This is a Mexican classic, which can also be made by substituting corn or carrots for the peas. The recipe is adapted from The Essential Cuisines of Mexico by Diana Kennedy. Although it calls for sugar...
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