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Showing 101—125 of 172 results

Veracruz-style stuffed chiles: Cuaresmeños jarochos Karen Hursh Graber

Some of our favorite ways to eat seafood in Veracruz are the cold salads and cocktails featuring shrimp, crab and other local seafood. This recipe for cuaresmeños - large jalapeños - st... read more

Pollo Tizatlan Karen Hursh Graber

The most distinctive ingredient in this dish is amaranth (amaranto), native to Tlaxcala and cultivated for use in cooking (most notably moles and the homemade bars of candy called alegrías, sold in ev... read more

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

Rice with Huitlacoche: Arroz con Huitlacoche Karen Hursh Graber

Also known as arroz negro, or "black rice", this is one of the easiest ways to start cooking with huitlacoche. It is prepared like the traditional Mexican red rice, which needs to be soaked in hot wate... read more

Beef with Poblano Chile Strips: Res con Rajas de Chile Poblano Karen Hursh Graber

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... read more

Stuffed Nopales: Huaraches Karen Hursh Graber and Ana María Flores Sánchez

These were first served to us at the nopal fair in Tlaxcalancingo, Puebla. I have since had them in restaurants in Mexico City. They are aptly named for the flat soles of the country people's sandals t... read more

Stuffed Zucchini: Calabacitas Rellenas Ana María Flores Sánchez

Serves 6 Ingredients: 6 medium zucchini squash, washed and trimmed 6 strips smoked bacon 2 tsp. butter 1 1/2 C. grated Chihuahua, Manchego or Gouda cheese 1 C. cream ... read more

Zucchini with Corn: Calabacitas con Elotes Ana María Flores Sánchez

Serves 6 The corn used in this dish is not like the sweet corn used in other parts of North America, thus, the longer cooking time. If you are using sweet corn please remember that it probably won't t... read more

Pickled Cauliflower (Coliflor Encurtido) Karen Hursh Graber

Ingredients: 1 large cauliflower 1/4 cup lime juice 2 tbsp. white vinegar 1/4 tsp. red chili flakes 1/2 tsp. minced garlic 1/2 tsp. ground cummin ... read more

Vegetable Salad: Ensalada de Verduras Ana María Flores Sánchez

Serves 6 Ingredients: 11 oz. potatoes 7 oz. carrots 7 oz. canned peas 1 cup cream 1 cup mayonnaise 1 stalk celery, chopped 1/4 cup canned pimento, chopped 1 t... read more

Enfrijoladas Ana María Flores Sánchez

Serves 4 Chile de árbol is a long, thin, red pepper commonly referred to in the U.S.A. as a Szechuan pepper. It is very spicy so a little goes a long way. Enfrijoladas make a wonderful breakfast or l... read more

Easy Chiles Rellenos Karen Hursh Graber

Recipe submitted by : Bruce McKay Serving Size: 1Categories: Mexican, Side Dish, Vegetable For each chile relleno prepared: 1 large egg, separated 1/8 tsp. cream of tartar pinch salt... read more

Green Chile Rajas With Cheese Karen Hursh Graber

Ingredients:1 Kilo (2.2 lbs) Green peppers - poblanos 3/4 Kilo (1.5 lbs.) Tomatoes - chopped 2 Large onions - chopped 4 Tbsp. Oil 3 tsp.. Salt 1/2 Kilo (1.1 lbs.) of Queso Fresco or... read more

Mushroom Filled Rice Molds: Moldes de Arroz con Champiñones Ana María Flores Sánchez

Serves 6 Ingredients: 4 C. cooked rice mixed with 2 Tbsp. butter 2 C. sliced mushrooms 1/4 of a medium onion, diced 3 Tbsp. butter 1 Tbsp. chicken consommé 1 Tbsp. fre... read more

Mushroom Cocktail: Coctel de Champiñones Ana María Flores Sánchez

Serves 6 - 8 Ingredients: 1 kilo button mushrooms 1 C. water 3 small tomatoes, chopped 1/2 onion, finely chopped 1/2 C. tomato sauce 1 C. ketchup Juice of 4 or 5... read more

Cream of Carrot: Crema de Zanahoria Ana María Flores Sánchez

Serves 4   The addition of poblano peppers to this seemingly simple soup turns it into a masterpiece. Ingredients: 1/2 kilo of carrots, washed, peeled and chopped 1/2 onion, cut in thin... read more

Stuffed Cactus Paddles (Nopales Rellenos) Ana María Flores Sánchez

Serves 6   When preparing cactus (nopal) paddles, make sure you wear gloves to avoid the agüates or tiny thorns. Use a potato peeler or small paring knife to remove them. Ingredients: ... read more

Mexican White Rice Karen Hursh Graber

In Mexico, there are different varieties of rice availabe. The most commonly used in Jalisco is the long grain white rice. In other parts of the country, the short grain white rice is used. You can als... read more

Pico De Gallo Salsa Karen Hursh Graber

Ingredients: 2 oranges 1 jicama 2 cucumbers lemon juice orange juice rock salt (optional) red pepper flakes (optional) How to Prepare: Peel two oranges, seed an... read more

Amaranth Greens with Poblano Chile Strips: Quintoniles con Rajas Karen Hursh Graber

Amaranth greens were a staple in pre-Hispanic Mexico until the Spanish friars declared amaranth a forbidden crop because the seeds were used by the indigenous people to form replicas of their gods. Tha... read more

Lamb's Quarters with Beans: Quelites con Frijoles Karen Hursh Graber

Just as the green known commonly as lamb's quarters goes by many different names north of the border -- among them, goosefoot, pigweed and mutton tops -- so does it have myriad names in Mexico, dependi... read more

Swiss Chard Noodle Soup: Sopa de Fideos con Acelgas Karen Hursh Graber

The Swiss chard in this recipe adds taste, texture and nutrition to the very common tomato-based Mexican noodle soup. Ingredients 1 quart home made chicken stock 2 roma tomatoes, roasted a... read more

Mexican Style Watercress and Spinach Salad: Ensalada de Berros con Espinacas Karen Hursh Graber

In this recipe, two of central Mexico's favorite greens are combined with corn, radishes and green onions and dressed with a chile vinaigrette. This makes a good accompaniment to almost any barbequed m... read more

Pineapple, Cucumber and Celery Drink: Agua de Pina, Pepino y Apio Karen Hursh Graber

This recipe comes from Seasons of My Heart by the gracious and accomplished Susana Trilling, who gives Oaxacan cooking classes and serves refreshing fruit aguas to students as they prepare to... read more

Yam-Pineapple Dessert: Dulce de Camote y Pina Karen Hursh Graber

Since Fernández de Oviedo brought both yams and pineapples to Spain in the 1500s, one wonders whether he had this dessert in mind. In any case, it is a combination so popular in southern Mexico that w... read more
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