Chilaquiles
Ingredients:
1 kilo (2.2 lbs) corn tortillas
3 chilacate peppers
2 tomatoes
2 garlic cloves - whole, unpeeled
1/2 cup oil
2 large onions - chopped
1/2 kil...
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Easy Chiles Rellenos
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...
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Chilaquiles With Red Sauce
Ingredients:
dried ancho or pasilla peppers
3 or4 cloves of garlic
1 large chicken
1 white onion
couple stalks of celery
1 carrot
15 soft corn t...
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Green Chile Rajas With Cheese
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...
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Stuffed Cactus Paddles (Nopales Rellenos)
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:
...
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Spinach and Cheese Tamales: Tamales de Espinaca con Queso
(Makes 30 medium sized tamales)
Ingredients:
3 Tbsp. oil
1 kg. corn masa
1 bunch fresh spinach, finely chopped or 1 lb. frozen chopped spinach
400 grs. (4 1/2 sticks) butter or m...
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Zucchini or Corn Casserole: Torta de Calabacitas o Elote
Serves 6
Ingredients:
3/4 C. plus 1 Tbsp. plus 1 tsp. butter
3 eggs
2 tsps. sugar
1 1/2 tsps. salt
3/4 C. plus 1 Tbsp. plus 1 tsp. rice flour
2 tsps. baking powder
...
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Nopales Salad
Ingredients:
1 kilo (2.2 lbs.) of cactus (nopal) paddles
1 onion - halved
4 C. water
2 Tbsp. salt
2 large tomatoes - chopped
1 large onion - chopped
4 green chiles ...
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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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Savory Pea Pudding: Budín de Chícharo
This is a Mexican classic, which can also be made by substituting corn or carrots for the peas. The recipe is adapted from The Essential Cuisines of Mexico by Diana Kennedy. Although it calls for sugar...
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Garbanzo soup with saffron: Garbanzos en amarillo
Garbanzos en amarillo, with chickpeas, orange sweet potatoes and saffron, is evocative of the hearty peasant dishes of central Spain. It is a traditional food for the Día de La Santa Cruz, celebrated throughout Mexico, and with particular fervor in Queretaro, on May 3.
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Enchiladas with buttermilk sauce: Enchiladas de jocoque
Enchiladas with cream sauces are popular in Querétaro, and these use the thick Mexican buttermilk called jocoque, introduced by Mexico's many Lebanese immigrants. A mixture of regular buttermilk (whic...
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Mexican custard dessert: Natillas
This simple, classic Mexican dessert, based on a Spanish one, can be made with just a few staple ingredients found in any fridge and pantry.
Ingredients
4 eggs, separated
¼ cup flour
...
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Spearmint sorbet: Sorbet de hierba buena
A light dessert or a refreshing palate cleanser, this uses one of the most popular herbs in Mexico, but it also goes well with Thai food, with which Mexican cuisine has several ingredients in common.
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Apple and blueberry marmalade: Mermelada de manzana y mora azul
his is a classic recipe from the Sierra Norte, adapted from Patricia Quintana's Cocina de los Angeles. Blueberries are nearly as abundant as apples in the Sierra, and the two make a wonderful combination.
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Squash vine soup with corn dumplings: Sopa de guias con chochoyones
In Oaxaca, it is a rainy season staple and has been since before the Conquest. The only addition after the Spaniards arrived was the lard in the corn dough for the dumplings.
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