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Cuisine  >  Recipes with ingredient “meat”
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Showing 51—62 of 62 results

Rabbit and corn stew: Segueza 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

Rabbit in chile sauce: Conejo en adobo 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

Spiced Lamb Steamed in Maguey Leaves: Mixiotes de Carnero 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

Grilled steak: Bistec al carbon 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

Michoacán-Style Rice with Chorizo: Morisqueta con Chorizo 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

San Blas Atempa's fiesta beef stew: Guisado de res de San Blas Atempa 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

Beef fajitas with tequila: Fajitas de res al tequila Karen Hursh Graber

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... read more
vegetables meat main-dishes Tequila, Jalisco

Yucatecan three-meat stew: Puchero yucateco de tres carnes 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

Central Mexican style meat stew: Puchero del Valle de Mexico 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

Zacatecas cowboy stew: Puchero vaquero de Zacatecas Karen Hursh Graber

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... read more
vegetables meat pastas main-dishes soups rice-and-grains Zacatecas

Beef roullades in green mole: Bistec relleno con mole verde Karen Hursh Graber

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 ... read more
vegetables pork meat mole-and-pipian

Stuffed chiles in walnut sauce: Chiles en nogada Karen Hursh Graber

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... read more
vegetables fruit pork meat main-dishes
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