MexConnect
Español
Cuisine  >  Recipes with ingredient “meat”
Columns
Tags
Showing 1—25 of 50 results

BBQ Goat In Oaxaca: The Pomp, Ceremony And Tradition by Alvin Starkman

Some say it's one of the oldest professions in Oaxaca, yet it garners little if any respect from most of the population notwithstanding the tradition and ceremony that has been its trademark for genera... read more
meat Oaxaca

Shredded Venison Salad: Salpicon De Venado by Karen Hursh Graber

This dish is found on restaurant menus throughout Mexico, but particularly in the western part of the country and in the Yucatan, where it is called zic de venado. This recipe is a good buffet dish,... read more
meat main-dishes salads Yucatán Peninsula

Rabbit and corn stew: Segueza by Karen Hursh Graber

This ancient dish is a specialty of the Central Valleys of Oaxaca. When we lived in Oaxaca, I learned about segueza from Maribel Bautista who prepares traditional Zapotec food at La Cúpula Restaura... read more
meat main-dishes soups Oaxaca

Goat and vegetable mole: Mole de caderas by Karen Hursh Graber

Every year pamphlets explaining the origins of this dish, along with a list of ingredients, are distributed in Tehuacan's restaurants by the city's Gastronomic Council, an association of restaurant own... read more
meat main-dishes mole-and-pipian Tehuacán, Puebla

Rabbit in Chile Sauce: Conejo en Adobo by Karen Hursh Graber

The rabbit that I recently bought in the Cholula market, weighing in at a hefty 3 ¾ pounds, was perfect for this recipe, since it calls for the meat to be cooked and marinated before being combined wi... read more
meat main-dishes salsas Puebla

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

Grilled Beef Steak: Bistec al Carbon by Karen Hursh Graber

The usual choice for grilled steak in Mexico is arrechera, a cut known as skirt steak in English. Flank steak could also be used, but would need to be marinated about twice as long. Ingredients: ... read more
meat 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

Michoacán-Style Rice with Chorizo: Morisqueta con Chorizo by Karen Hursh Graber

In this recipe, the rice is good first and then combined with the other ingredients, making it a good way to use leftover cooked rice. Ingredients: 2 tablespoons vegetable oil ¼ cup chopp... read more
meat side-dishes rice-and-grains Michoacán

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

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

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

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

Rich Beef Consomme: Jugo de Res by Karen Hursh Graber

I first saw this being prepared many years ago at the home of my friend Isabel Hoyos Gomez, who made it for her ailing father. Here in Mexico, it is said to be a fortifying soup for the aging and infir... read more
meat soups

Mexican Dried Beef with Eggs: Machaca con Huevos by Karen Hursh Graber

The cattlemen of the north made meat easy to carry on the trail by drying it. Tastier than other versions of beef jerky, the meat is first marinated, then cooked, shredded and dried. It can be served i... read more
eggs meat breakfast Chihuahua

Spiced Lamb Steamed in Maguey Leaves: Mixiotes de Carnero by Karen Hursh Graber

Mixiotes de carnero are a specialty of the central Mexican states of Puebla, Tlaxcala and Hidalgo. They are flavored with two of the most distinctively Mexican of leaves: avocado leaves, which are encl... read more
vegetables meat main-dishes salsas Puebla Tlaxcala Hidalgo

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

Central Mexican Style Meat Stew: Puchero del Valle de Mexico by Karen Hursh Graber

This is perhaps the most famous Mexican puchero, and the one that comes to mind first when this dish is mentioned. It contains the classic Spanish combination of meats, vegetables and legumes, w... read more
vegetables pork meat main-dishes soups

Russian-Mexican Beef Soup: Caldo Ruso de Res by Karen Hursh Graber

This dish is obviously a holdover from the Mennonites' days as grain farmers in the Ukraine, with the distinctly Mexican additions of chile and tomato. The original recipe calls for the cut of beef cal... read more
vegetables meat main-dishes soups Chihuahua

Chihuahua Mennonite Meatball Soup: Caldo de Albondigas by Karen Hursh Graber

This meat-and-potatoes soup, along with a salad and bread or bolillos, could easily serve as a main meal. A friend who has to watch cholesterol makes the meatballs with ground chicken and uses half ... read more
meat main-dishes soups Chihuahua, Chihuahua

Chile Seed Pipian: Pipián de Semillas de Chile by Karen Hursh Graber

It is customary for Mexican cooks to save the seeds they remove from dried chiles and store them, mixing several varieties in the same jar. This traditional recipe from El Bajio restaurant in Mexico Ci... read more
pork meat main-dishes salsas México D.F.

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

Cold Beef Salad: Salpicon de Res by Karen Hursh Graber

There are many versions of salpicón, which varies from region to region and can contain meat, fish or seafood, but the beef version seems to be the most common. This is a great buffet dish because ... read more
vegetables meat salads salad-dressings

Baked rice and picadillo: Torta de Arroz by Karen Hursh Graber

In México, the word torta most often means a sandwich on a bolillo, or French roll. However, as in this case, it can also take on its original Spanish meaning of a flat, round cake or, figuratively, f... read more
vegetables meat main-dishes rice-and-grains

Cornish Meat Pies: Pasteles de Carne by Karen Hursh Graber

Although undoubtedly made without chile in their native Cornwall, these tasty, filling meat pies have been mexicanized in translation, usually with the addition of serrano chiles, either canned in vina... read more
meat breads main-dishes Hidalgo
Showing 1—25 of 50 results