101

Oaxacan

recipes

Mole Poblano Classico -- Classic Mexican Poblano Sauce

Posted by Molly53  

Mole is a rich, dark, reddish-brown and smooth sauce made spicy and robust with a depth of flavor from a creative blend of seasonings that most often includes dried chiles, onion, garlic, and ground seeds (such as sesame or pumpkin (pepitas). But... MORE»

Recipe #399778

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Mole Verde -- Mexican Green Sauce

Posted by Molly53  

Recipe excerpted from My Mexico by Diana Kennedy: Clarkson N. Potter, Publishers, 1998 courtesy of Food Network. Epazote is a Mexican herb that has a very strong taste and has been used in Mexican cuisine for thousands of years dating back to the... MORE»

Recipe #399171

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Flautas De Pollo With Avocado Cream

Posted by GingerlyJ  

This is my favorite Mexican dish. I have been searching for a recipe for years but all fell short. Then one Saturday morning i saw this on cooking for real with Sunny Anderson. It's just pure heaven It got it's name because of it's long thin... MORE»

Recipe #393832

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Mole Negro - Dark Mole

Posted by Molly53  

Moles (pronounced moh'-lay) in Mexico vary from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde. Try this highly flavored sauce with chicken. This recipe is from Soledad Lopez, posted in response to a... MORE»

Recipe #385020

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Mole De Cacahuate - Peanut Mole - Mexican Peanut Sauce

Posted by Molly53  

Mole (pronounced moh'-lay) is the generic name for several sauces ranging from the thick, nearly black mole negro to the fresh, bright green, herb-infused mole verde used in Mexican cuisine, as well as for dishes based on these sauces. Outside of... MORE»

Recipe #385004

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Chipotle Meatballs - El Naranjo Restaurant, Oaxaca, Mexico

(1 reviews) Posted by swissms  

These meatballs are flavored with chipotle chiles and capers. At the restaurant they are served over rice. They could also be served as appetizers. Published in Bon Appetit, May 2003. I leave out the capers when I make the meatballs. MORE»

Recipe #381073

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Salsa Verde Con Puerco/Pork Tenderloin in Green Sauce

Posted by DaleB  

I love Mexican food. So here is my rendition of a classic. Salsa Verde con Puerco: a lively mixture of pork tenderloin, tomatillo, chilies and peppers served in a tortilla wrap. Presented along with refried beans and yellow rice it's about as... MORE»

Recipe #376160

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Salsa of the Table

(1 reviews) Posted by Chef susan from Sandpoint,Idaho  

this is the wonderful stuff they have in the squeeze bottles in the real mexican resturants , this is not salsa for chips but great on everything else MORE»

Recipe #374483

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Pepián Zapoteco (Zapotec Pumpkin Seed Sauce)

Posted by realbirdlady  

Adapted from Saveur. This very traditional mesoamerican sauce shows the influence of Oaxaca's location on the southern coast of Mexico. Serve this sauce over baked or fried chicken. Ingredient notes: There's really no substitute for epazote, so if... MORE»

Recipe #370690

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Traditional Vegetarian Aztec Soup

Posted by Chef eclectic  

This is my interpretation of an old traditional Aztec recipe. It is a hearty and delicious soup. The Avacadoes make it irresistable! MORE»

Recipe #369349

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Braised Green Beans- "ejotes Guisados"

Posted by EmilyStrikesAgain  

Mexican green beans recipe from Zarela Martinez's "The Food and People of Oaxaca." MORE»

Recipe #362387

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Rick Bayless' Mexican Paella With Shrimp, Mussels, and Chorizo

Posted by CookingLaura  

This was on Rick Bayless' show, Mexico: One plate at a time. I haven't tried it but it looked good, here for safe keeping. Serves 25-30, hoping I can cut it down a bit! MORE»

Recipe #349069

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Chili Colorado

Posted by Dea-Termined  

Authentic tasting chili colorado. Growing up in the southern San Joaquin valley of California, I have eaten some great Mexican food and when I moved to upstate New York, I missed the great restaurants in the valley. To cook up a little taste of... MORE»

Recipe #347121

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Mole Sauce

Posted by PugMomma Brenda  

From Mex-recipes.com MORE»

Recipe #342188

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Authentic Chile Rellenos

Posted by ditsyquoin  

This recipe is for those that have access to a store that sells Mexican groceries. Often it is hard to distinguish the fresh cheeses, such as queso blanco or panela from the melting cheeses like queso oaxaca. Either will work in this recipe. Just... MORE»

Recipe #339655

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Grilled Bananas: Platanos Asados

(1 reviews) Posted by Humble Bee  

One of our favorite quick desserts from Grill It! with Bobby Flay. This is a great way to use up over ripened bananas. The fresh, naturally sweet flavor of the bananas is intensified by the grilling and the cinnamon really makes this recipe a winner. MORE»

Recipe #316378

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Shrimp Enchiladas With Mole

Posted by Humble Bee  

Another great recipe from Grill It! with Bobby Flay.Prepared in full on the grill, this is a great party recipe to impress your friends! The favors are robust and very different from any enchilada experience I have had. The thing that I like is... MORE»

Recipe #316377

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Clayudas

Posted by Anjaylah  

Clayudas are a Oaxacan dish similar to pizza. Tortillas are slathered with a spicy black bean purée, baked, then sprinkled with various toppings. MORE»

Recipe #315330

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Chile-Lime Peanuts

Posted by Sandi (From CA)  

A traditional Oaxacan bar snack, these lime- and chile-flavored peanuts are typically deep-fried in pork fat. The folks at Chow lightened them up by roasting them in the oven for a quick and easy snack without sacrificing any flavor. Try them out... MORE»

Recipe #310063

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Grilled Quail With Black Bean Torta and Poblano Sauce

Posted by Witch Doctor  

Several years ago, I was an Associate Administrator for a hospital in South Texas, right on the border. It was more economical for me to lease a Ranchita across the border than to pay for an expensive apartment on this side. The place I leased was... MORE»

Recipe #296769

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