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Cuisine  >  Recipes with ingredient “rice-and-grains”
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Showing 26—36 of 36 results

Fresh corn pozole from southern Puebla: Elopozole de Tierra Caliente Karen Hursh Graber

In the northern and central parts of the state, southern Puebla is called " tierra caliente" — hot land — although it can get chilly in winter, especially in the mountains. Most pozole is made with hominy-like corn kernels that have been dried then soaked, but this one is made with fresh corn, called elote, thus giving rise to the name elopozole. read more
pork main-dishes soups rice-and-grains Puebla

Nixtamal Para Pozole: Pozole Corn Karen Hursh Graber

Preparing dried corn for pozole is not difficult, and follows the same basic process as preparing corn for masa - tortilla dough, although for the latter the corn is soaked much longer. If the dried co... read more
main-dishes soups rice-and-grains

Baked rice and picadillo: Torta de Arroz 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

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

Refreshing Rice Drink: Horchata de Arroz Karen Hursh Graber

Horchata, which must be served ice cold, can be made with either cantaloupe melon seeds or rice. This version, made with rice, is more common and especially popular during the hot months. Ingredients:... read more
beverages rice-and-grains

Rice in Bean Broth: Arroz en Caldo de Frijol Karen Hursh Graber

The anise-scented leaf of the Mexican avocado is frequently used to flavor black bean dishes in the southern state of Oaxaca. In this recipe, black bean broth is used as part of the rice cooking liquid... read more
rice-and-grains beans

Pork and Hominy Stew: Pozole Ana María Flores Sánchez

Serves 10 A traditional dish served for comida or supper at large family gatherings.  Ingredients: 1 kilo of hominy (large kernel white corn available in Mexican markets or canned in y... read more
pork main-dishes soups rice-and-grains

Mexican Rice Pudding: Arroz con Leche Ana María Flores Sánchez

Serves 8 Ingredients: 2 C. rice 1 C. sugar 1 C. sweetened condensed Milk 2 qts. whole Milk 2" stick cinnamon 1 Tbsp. Vanilla   Preparation: In a medium saucepan... read more
desserts rice-and-grains

Mexican amaranth-potato croquettes: Croquetas de papa con amaranto Karen Hursh Graber

This is an adaptation of a recipe provided by Gladys Zavaleta Ruiz in her collection, Cocina con Amaranto. Served with a salad, it makes a fine light supper, and is a good example of the many vegetaria... read more
cheese vegetables main-dishes rice-and-grains

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

Harvest cornpatch soup: Sopa de milpa Karen Hursh Graber

Milpa means "cornfield," and this soup incorporates not only corn, but a medley of other Tlaxcalan produce abundant at this time of year. Although fresh nopales are preferable, they are availabl... read more
vegetables main-dishes soups rice-and-grains Tlaxcala
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