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Cuisine  >  Recipes with ingredient “masa”
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Showing 1—25 of 48 results

Filet Mignon with Tomatillo-Chipotle Sauce: Filete de Res al Chipotle by Karen Hursh Graber

The colonial silver mining town of Alamos, Sonora was designed by the king of Spain's personnal architect and remains every bit as impressive today as it was three hundred years ago. While staying at A... read more
masa meat main-dishes salsas Sonora

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

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

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

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

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

Tamaulipas-Style Fajitas: Fajitas al Sombrero by Karen Hursh Graber

Driving northward along the Tamaulipas coast, the traveler goes from the tropical region of the Veracruz border to the plains of south Texas. A mid-point on the journey is the small town of San Fernand... read more
cheese masa meat main-dishes Tamaulipas

Zacatecas Style Enchiladas: Enchiladas Zacatecanos by Karen Hursh Graber

The word "zacatecano" used to describe a dish quite often indicates that it contains the combination of poblano chiles and cream. Ingredients: 12 corn tortillas vegetable oil as neces... read more
cheese pork masa main-dishes Zacatecas

Fish Tacos: Tacos de Pescado by Karen Hursh Graber

Perhaps the most famous Baja street snack, and certainly one of the most frequent reader requests, fish tacos differ a bit from place to place, but are always served with the same basic selection of ga... read more
fish vegetables masa main-dishes Baja California

Bean-smothered tortillas: Enfrijoladas by Karen Hursh Graber

Enfrijoladas, which can be made with any kind of bean on hand, are eaten all over Mexico. They are the classic, inexpensive meal prepared with nothing more than cooked beans, tortillas, and whatever to... read more
masa main-dishes tacos-and-enchiladas beans

Making Tortillas by Karen Hursh Graber

Once you have acquired your tortilla press and a comal or griddle, all you will need is some waxed paper, cut into squares to fit the dimensions of the tortilla press, to keep the dough from sti... read more
masa side-dishes

Chilaquiles with Chicken and Cheese: Chilaquiles con Pollo y Queso by Karen Hursh Graber

Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning "poor man's food", chilaquiles were undoubtedly invented as a way of using up lefto... read more
cheese poultry masa breakfast salsas

Guerrero Style Green Pipian Pozole: Pozole Verde con Pipian de Guerrero by Karen Hursh Graber

Pumpkin seeds, the characteristic ingredient of green pipian, add an appetizing textural dimension to this pozole, and the poblano chiles and chard that are blended with them provide a bright combin... read more
vegetables masa main-dishes soups Guerrero

Juana Perez' Pork With Greens: Puerco con Verdolagas de Juana Perez by Karen Hursh Graber

I first met Juana Perez when she came to work in our house in Cholula. Born and raised in the surrounding countryside, Juana was a fount of local folklore, insight and wisdom. She was never happier tha... read more
vegetables pork masa main-dishes

Corn Dough from Packaged Masa Harina Mix: Masa de "Masa Harina" by Karen Hursh Graber

If the recipe above seems a bit daunting, take heart because many people who don't live near a tortillería use the convenient dry masa harina to make dough. Maseca is the most widely used brand in Mex... read more
masa

Masa de Maíz: Classic Corn Dough by Karen Hursh Graber

For those who want the experience of turning out the most authentic masa possible, it is necessary to begin with dried hominy kernels and calcium hydroxide - slaked lime - or wood ash. If you do not al... read more
masa

Basic White Pozole: Pozole Blanco by Karen Hursh Graber

Some pozole recipes call for cooking the corn and the meat separately; however, I prefer the method presented in Adela Fernandez' La Tradicional Cocina Mexicana. The exception to this is chicken whi... read more
pork masa main-dishes soups rice-and-grains

Stewed Beef Shanks with Vegetables: Guisado de Chambarete by Karen Hursh Graber

This is an easy and delicious one-pot meal that can be made ahead and reheated. For a less picante taste, remove the chipotle before blending the cooked ingredients. The weight given for the meat refle... read more
vegetables masa meat main-dishes soups

Jalisco Style Enchiladas: Enchiladas Tapatias by Karen Hursh Graber

Popular at fairs and fiestas, these enchiladas are flavored with a creamy poblano chile and tomato sauce. They contain no meat in the filling, and this recipe uses vegetable oil instead of lard, making... read more
cheese vegetables masa main-dishes vegetarian salsas Jalisco

Fish Empanadas: Empanadas de Pescado by 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
fish masa main-dishes

Shrimp Enchiladas: Enchiladas Cameron by Karen Hursh Graber

Guest Recipe By Vicky Cowal I bought shrimp last week at the Central de Abasto. After looking, smelling, touching, checking prices I finally bought tender and flavorful medium- size shrimp for 75 peso... read more
cheese seafood masa main-dishes salsas

Veracruz-Style Picaditas with Black Beans and Salsa: Picaditas Veracruzanas by Karen Hursh Graber

Picaditas are fun to make as well as eat. As each one is baking on the comal, the sides are pinched up, creating perfect little containers to hold the toppings. Veracruz, being a port city, has ... read more
cheese seafood masa main-dishes beans Veracruz

Tortillas In Oaxacan Tomato Sauce: Entomatadas Oaxaqueñas by Karen Hursh Graber

This typical Oaxacan dish can be served as breakfast, light supper, or as a main meal accompanied by grilled meat or chicken. It is also fine as an appetizer or snack. The depth of flavor in this sauce... read more
masa vegetarian salsas side-dishes Oaxaca

Yucatecan Salbutes: Salbutes Yucatecos by Karen Hursh Graber

These delicious antojitos, sold in markets in Merida and other peninsula towns, are small, thick tortillas with a variety of toppings, including the local versions of moles, made with gro... read more
vegetables poultry masa Yucatán

Puebla-style Chalupas: Chalupas Poblanas by Karen Hursh Graber

Named for the canoe-like boats that the Aztecs used to navigate the canals of their ancient capitol Tenochtitlan, now Mexico City, chalupas are one of the most popular snacks in Central Mexico. ... read more
cheese masa meat salsas Puebla
Showing 1—25 of 48 results