Zacatecas Cowboy Stew: Puchero Vaquero de Zacatecas
This stew, a product of Mexico's cattle ranches, originally utilized just about any part of the cow that was available, including the udders. It is a simple, tasty one-pot meal that reflects the lifest...
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Puebla-style Chalupas: Chalupas Poblanas
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. ...
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Beef Roullades in Green Mole: Bistec en Relleno con Mole Verde
Ingredients:
For the beef roullades:
thinly sliced beef
raw bacon and ham, sliced into strips
raw potato, cut french fry style
string beans cut into 1" pieces
...
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Stuffed Grape Leaves: Tacos de Parra
In Puebla, these are most often served as small, finger-size rolls, in which case they are referred to as taquitos. Grape leaves usually come in a jar, packed in brine, and must be thoroughly rinsed...
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Braised Leg Of Venison: Pierna De Venado A La Pimienta
This is most definitely a post-Conquest recipe, with garlic, bacon, black pepper and wine, all of which were introduced by the Spaniards. It may be braised in a slow (325º) oven or on the stovetop. Th...
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Mexican-Lebanese Lamb Tartare: Kebe Cruda
I had not eaten raw meat since I was growing up in New York, saying "yuck" to my father's order of steak tartare, until I tried this dish in Puebla recently. The addition of fresh chile seeds gives it ...
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Shredded Venison Salad: Salpicon De Venado
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,...
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Baked Kibbeh: Kebe Charola
Charola is the Spanish word for a tray or, in this case, the pan in which the kibbeh is baked. It is something like a meat loaf made with lamb, with the outer layers forming a crust to hold the meat an...
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Beef with Poblano Chile Strips: Res con Rajas de Chile Poblano
My husband calls this "Mexican beef stroganoff." It uses the technique of "sweating" the chiles, described in the article, in order to remove the skin. The red bell pepper adds a nice color, but if you...
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Beef Fajitas with Tequila: Fajitas de Res al Tequila
At the El Callejon restaurant in Tequila, Jalisco, my questions about preparation and proportions led to an invitation to their large, open kitchen area, where there was always something appetizing siz...
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Stuffed Chiles in Nogada Sauce: Chiles en Nogada
There are probably about as many recipes for this dish as there are cooks in Puebla, where it originated. It is always associated with September, el mes patrio, because it features the red, whit...
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Filete Mignon Chipotle
Para 8 personas
Ingredientes:
3/4 taza de aceite vegetal
2 latas de 165 grs. de chile chipotle
1 chile ancho
1 cebolla cortada en cuartos
4 dientes de ajo
s...
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Dried Beef: Cecina
Serves 4
This dish is one of the most popular light suppers in my mother's home.
Ingredients:
1 kilo of beef, preferably flank, cut very thinly, as if for jerky
10 limes
Salt
1 ...
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Mexican Meat Loaf: Pastel de Carne
Serves 8
Ingredients:
1/2 kilo ground beef
1/2 kilo ground pork
8 large sausages
4 eggs
1 poblano peppers, cleaned, seeds and veins removed and chopped
1/2 onion, cho...
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Birria Stew: Birria
Ingredients:
1/2 kilo of pork, cubed
1/2 kilo of beef, cubed
5 peppercorns
1 clove of garlic
1 small piece (cube) of sweet chocolate
1/2 onion
1 tsp. oregano
2...
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Filet Mignon Chipotle
(Serves 8)
Ingredients:
3/4 cup of vegetable oil
2 - 165 grs.cans of chile chipotle
1 chile ancho
1 onion quartered
4 cloves of garlic
salt to your taste
...
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Barbecued Beef: Carne Asada
Serves 8
This dish is a favorite from my childhood. No barbecue or party was the same without Carne Asada and I never realized how much I would miss it until I moved from the border to Jalisco whe...
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Picadillo estilo Cristina
A most delicious main course beef recipe for a classic Mexican meal.
read moreSpanish 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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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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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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Beef short ribs with pumpkin: Costilla de res con calabaza
The combination of meat and squash is typically West African, combined here with tomatoes, an indigenous Mexican ingredient, and spices introduced by the Spaniards.
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Mashed plantains with pork rinds: Machuca de platano con chicharrones
This variation on traditional machuca uses crispy chicharrones (pork cracklings), which give a good texture to the dish and impart the taste of pork without having to use the traditional lard.
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Plantain empanadas with picadillo: Empanadas de platano
This recipe is adapted from Alquímias y Atmósferas del Sabor, by Doña Carmen Titita Ramírez, proprietress of Mexico City's famed El Bajío restaurant. The plantains should be cooked a day in advanc...
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Grilled Chihuahua style leg of lamb: Pierna de cordero a la parilla
This northern Mexican recipe, which typifies the outdoor cooking characteristic of the region, is adapted from Larousse de la Cocina Mexicana by Alicia Gironelli. One end of a leg of lamb is thicker th...
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