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Showing 101—125 of 144 results

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

Anita's Green Salsa: Salsa Verde Ana María Flores Sánchez

Ingredients: 1 lb. tomatillos, husked and washed 4 serrano peppers, washed 1/4 onion 1 garlic clove Cilantro to taste (5 sprigs or so) Salt to taste Preparation: Toa... read more

Refried Beans Karen Hursh Graber

Ingredients: 1 kilo (2.2 lbs) black or pinto beans - cooked 10 Tbsp. oil Chiles Güeros or wax peppers How to Prepare: Start by toasting the peppers over a low flame or on a comal ... 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

Tomato Salsa with Poblano Chiles: Salsa de Jitomate con Rajas Ana María Flores Sánchez

Ingredients: 5 large Beefsteak tomatoes or 10 plum tomatoes, roasted 2 poblano peppers, roasted and thinly sliced 1/2 onion, sliced lengthwise 4 Tbsp. oil Salt to taste Pr... read more

Chilaquiles Karen Hursh Graber

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... 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

Chilaquiles With Red Sauce Karen Hursh Graber

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... 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

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

Zucchini or Corn Casserole: Torta de Calabacitas o Elote Ana María Flores Sánchez

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 ... read more

Tomatillo Herb Sauce: Salsa Verde con Hierbas Karen Hursh Graber

By not over blending the sauce once the herbs are added, a fresh flavor and texture of the herbs is retained. I have also enjoyed this sauce over hard-scrambled eggs at breakfast, alongside hot tortill... read more

Swiss Chard Tamales: Tamales de Acelgas con Salsa Verde Karen Hursh Graber

This is Billy's adaptation of a dish he first encountered at the hotel La Casa de Maty in Tapalpa, Jalisco. The use of Swiss chard leaves to wrap the tamales, instead of the usual banana leaves or corn... 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

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

Corn Fungus Crepes: Crepas De Huitlacoche Karen Hursh Graber

Sometimes translated to English as "corn smut," huitlacoche has become popular in recent years as a nouvelle cuisine offering in everything from ravioli filling to omelettes. Corn fungus crepes, how... read more

Cornhusk wrapped chiles stuffed with fresh corn: Chiltamales Karen Hursh Graber

In this recipe, corn is cut fresh from the cob and used to fill poblano chiles, which are wrapped in fresh cornhusks, eliminating the need for soaking. Although a metate would traditionally be used ... read more

Mexican yucca in orange sauce: Yuca en naranja Karen Hursh Graber

Yucca has always been a staple in the cooking of the Caribbean and the Yucatan peninsula. Fairly bland on its own, it takes well to the flavor of other ingredients. In Mexican yucca in orange sauce, it... read more

Beans, a staple in the Mexican kitches: Frijoles Karen Hursh Graber

Since pre-Hispanic tmes, beans have been a staple in the Mexican kitchen. They appear in a world of traditional recipes, from frijoles refritos or refried beans to frijoles charros (cowbooy beans) and ... read more

Mexican Green Salsa

Ingredients: 1 Kilo (2.2 lbs.) Tomatillos (with brown papery husk removed) 10 small green chiles 4 C. Water 3 Garlic cloves 2 Peppercorns 2 Cloves 1/2 tsp. Salt How to Prepare... read more

Stuffed Anchos in Cilantro Cream Sauce: Anchos con Salsa de Cilantro y Crema Karen Hursh Graber

This recipe may be made ahead and reheated in the casserole dish just before serving. If made ahead, wait until the casserole is ready to go into the oven before adding the cilantro cream sauce, to avo... read more

Pickled Fresh Chiles with Vegetables: Chiles en Escabeche Karen Hursh Graber

This is one of the most versatile and colorful ways of using fresh green chiles. At large regional fairs and smaller ferias throughout the country, glass jars of chiles en escabeche are offered for sal... read more

Fresh Chile Strips in Cream Sauce: Rajas con Crema Karen Hursh Graber

This Mexican classic can be served as an accompaniment to roasted, grilled or broiled meat or chicken, served over eggs at brunch, used as an addition to taco fillings, or as a sauce for cheese or spin... read more

The Avocado: On Beyond Guacamole Karen Hursh Graber

The rich, yellow-green pulp of the avocado, nowadays most frequently associated with the ubiquitous Mexican dish known as guacamole, was once an appetizing mouthful for the mastodons that roamed... read more
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