Zucchini with Corn: Calabacitas con Elotes
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...
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Anita's Green Salsa: Salsa Verde
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...
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Refried Beans
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 ...
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Vegetable Salad: Ensalada de Verduras
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...
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Tomato Salsa with Poblano Chiles: Salsa de Jitomate con Rajas
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...
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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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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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Tomatillo Herb Sauce: Salsa Verde con Hierbas
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...
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Swiss Chard Tamales: Tamales de Acelgas con Salsa Verde
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...
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Amaranth Greens with Poblano Chile Strips: Quintoniles con Rajas
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...
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Lamb's Quarters with Beans: Quelites con Frijoles
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...
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Mexican Style Watercress and Spinach Salad: Ensalada de Berros con Espinacas
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...
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Corn Fungus Crepes: Crepas De Huitlacoche
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...
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Cornhusk wrapped chiles stuffed with fresh corn: Chiltamales
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 ...
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Mexican yucca in orange sauce: Yuca en naranja
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...
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Beans, a staple in the Mexican kitches: Frijoles
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 ...
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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...
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Stuffed Anchos in Cilantro Cream Sauce: Anchos con Salsa de Cilantro y Crema
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...
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Pickled Fresh Chiles with Vegetables: Chiles en Escabeche
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...
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Fresh Chile Strips in Cream Sauce: Rajas con Crema
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...
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The Avocado: On Beyond Guacamole
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...
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