MexConnect
Español
Cuisine  >  Recipes with ingredient “masa”
Columns
Tags
Showing 1—25 of 48 results

Chilaquiles rojos resurrect revelers and leftover tortillas by Daniel Wheeler

Chilaquiles offer a hearty and renewing experience after a few too many tequilas, and are delicious anytime. You can make the dish as mild or piquant as you wish. read more
vegetables masa main-dishes vegetarian

Squash vine soup with corn dumplings: Sopa de guias con chochoyones by Karen Hursh Graber

In Oaxaca, it is a rainy season staple and has been since before the Conquest. The only addition after the Spaniards arrived was the lard in the corn dough for the dumplings. read more
vegetables masa vegetarian soups Oaxaca

Shrimp and nopal tacos: Tacos de camaron y nopalitos by Karen Hursh Graber

The chunky salsa recipe that goes with these tacos makes more than necessary for the tacos, and is a delicious dip for totopos (fried tortilla triangles). I get asked for the recipe every time I serve ... read more
vegetables seafood masa main-dishes Querétaro

Enchiladas with buttermilk sauce: Enchiladas de jocoque by Karen Hursh Graber

Enchiladas with cream sauces are popular in Querétaro, and these use the thick Mexican buttermilk called jocoque, introduced by Mexico's many Lebanese immigrants. A mixture of regular buttermilk (whic... read more
cheese vegetables masa main-dishes vegetarian Querétaro

Enchiladas in red chile sauce: Enchiladas dobladas by Karen Hursh Graber

"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... read more
cheese poultry masa meat main-dishes vegetarian salsas

Enchiladas in tomatillo cream sauce: Enchiladas suizas by Karen Hursh Graber

The tomatillo, called tomate verde, was first domesticated in Central Mexico and has been the basis of sauces here since pre-Hispanic times. The cream in the recipe did not exist in Mexico until the Eu... read more
masa salsas

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. read more
pork masa main-dishes Zacatecas

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

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

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

Yucatan Fish Panuchos: Panuchos de Pescado by Karen Hursh Graber

Combining the classic Yucatecan ingredients of achiote seasoning, black beans and pickled red onions, true panuchos need to be made with fresh tortillas that will inflate when placed on the comal or gr... read more
fish masa main-dishes beans Yucatán

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

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

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

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

Classic corn dough: Masa de maiz by Karen Hursh Graber

Metate and mano for grinding corn © Daniel Wheeler, 2009 For those who want the experience of turning out the most authentic masa possible, it is necessary to begin with dried hominy kernels and c... 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

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
Showing 1—25 of 48 results