Basic White Pozole: Pozole Blanco 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 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 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 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 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 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

Veracruz-style chicken tamales: Tamales rojos veracruzanos con pollo Karen Hursh Graber

I first had these many years ago in the main plaza of the port of Veracruz. We'd stayed out so late listening to the wonderful local musicians that it was morning already and we were starving. The only... read more

poultry masa main-dishes Veracruz

Basic Tamales Karen Hursh Graber

Ingredients: 2 bunches dried corn husks or a package of banana leaves cut into 24 rectangles, 8" x 12" 1 pound lard or vegetable shortening 2 1/4 pounds fresh masa or m... read more

masa main-dishes

Tortilla Soup: Sopa Azteca Karen Hursh Graber

This is our most frequently requested soup recipe, quite often sought out by readers wanting to duplicate what they've just eaten in a Mexican restaurant. Although there are many variations, the follow... read more

poultry masa soups

Tacos Al Vapor Karen Hursh Graber

Ingredients: 3 whole chicken breasts Water 3 tsp. salt 3 Tbsp. oil 1 kilo (2.2 lbs) tomatoes - chopped 2 large onions - chopped 2 tsp. salt 1/2 Tbs ... read more

poultry masa main-dishes

Flour Torillas

Makes 12 Tortillas Ingredients: 2 cups white flour 1 teaspoon salt, flush 1/2-cup (one bar) butter or margarine 1/2-3/4 cup water* *The amount of water needed varies with cooki... read more

masa

Flour Tortillas Karen Hursh Graber

Makes 12 Tortillas Ingredients: 2 cups white flour 1 teaspoon salt, flush 1/2-cup (one bar) butter or margarine 1/2-3/4 cup water* *The amount of w... read more

masa

Chilaquiles Karen Hursh Graber

Ingredients: 1 kilo (2.2 lbs) corn tortillas 3 chilacate peppers 2 tomatoes 2 garlic cloves - whole, unpeeled 1/2 cup oil 2 large onions - chopped 1/2 kil... read more

masa breakfast vegetarian

Chilaquiles With Red Sauce Karen Hursh Graber

Ingredients: dried ancho or pasilla peppers 3 or4 cloves of garlic 1 large chicken 1 white onion couple stalks of celery 1 carrot 15 soft corn t... read more

masa breakfast vegetarian

Swiss Chard Tamales: Tamales de Acelgas con Salsa Verde 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

Zacatecas Style Enchiladas: Enchiladas Zacatecanos 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

Making tortillas 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 sticking. Although tortillas are baked on a dry surface, a little oil can be applied to the griddle or comal with a paper towel if the tortillas stick to the surface at first. read more

masa side-dishes

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

fish masa main-dishes

Chicken in Tabascan Pipian: Pollo en Chirmol Karen Hursh Graber

Chirmol is a thick sauce resembling the pipian rojo of central Mexico. It is served in Tabasco with fish, chicken and pork. Ingredients for the chicken: 1 3 ½-4 pound chicken, cut into serv... read more

poultry masa main-dishes salsas Tabasco

Michoacán-Style Tortilla Soup: Sopa Tarasca Karen Hursh Graber

This version of tortilla soup is similar to central Mexico's Sopa Azteca. We enjoyed its warm and robust flavor after a drive over the cool mountain pass called Mil Cumbres (A Thousand Summits) from Morelia to Zitácuaro. The wooden buildings that characterize the region are called trojes, which is also the local name for small food stalls.

Plaza-Style Chicken: Pollo Placero Karen Hursh Graber

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.

Tortillas with Shredded Fish and Black Beans: Pan de Cazón 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

Anita's Chilaquiles Ana María Flores Sánchez

Chilaquiles is a good way to use up left over tortillas. Like all great, simple recipes, this one probably came about when something quick and filling was needed but only the most basic ingredients wer... read more

masa breakfast

Red Enchiladas with Chilacate: Enchiladas Rojas con Chilacate Ana María Flores Sánchez

Serves 10 Unlike the Americanized version, these Enchiladas are not baked, but served freshly made on the spot. In Mexico we buy special tortillas which are made thinner in order to absorb les... read more

masa main-dishes vegetarian

Spinach and Cheese Tamales: Tamales de Espinaca con Queso Ana María Flores Sánchez

(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... read more

masa main-dishes vegetarian