Recipezaar: Central Mexico recipes

Awesome Chicken Enchiladas

Tue, 27 Mar 2007 23:35:59 -0400

Do you love Mexican? Why not make it at home on your own! This recipe is AWESOME and it has definitely been added to our rotating recipes. -- posted by swtbamamamaof2

Rustic Roasted Tomato Salsa (Salsa De Molcajete)

Fri, 06 Apr 2007 15:50:35 -0400

I love this salsa for breakfast in Spicy Cilantro Scrambled Eggs or (for dinner) in Salmon in Luxurious Green Sesame Pipian. My housekeeper in Mexico gave me this recipe and I have used it ever since. -- posted by Witch Doctor

My Personal Chicken Tortilla Soup (Sopa De Tortilla)

Tue, 10 Apr 2007 15:59:48 -0400

I have many recipes on how to make Tortilla Soup, even the ones from Ninfa's, Mansion on Turtle Creek, Felix's, etc. But none really equaled the Tortilla Soup my housekeeper made during my stay in Mexico. This is as close as I can come to her recipe. Good Tasting! -- posted by Witch Doctor

Roasted Pork Enchiladas

Tue, 10 Apr 2007 22:55:47 -0400

Dont want to go through all the trouble to make tamales but yet want to savor the flavors of Roasted Pork with Salsa Verde? Heres my favorite way of getting the flavors and not spend too much time in the kitchen. -- posted by Witch Doctor

Real Fajitas (A Dissertation on Fajitas)

Wed, 11 Apr 2007 23:13:54 -0400

O.K., folks! There is NO such thing as a CHICKEN, SHRIMP. SQUID or other type fajita EXCEPT BEEF! The term fajita is the American counterpart of the Mexican term arracheras, which is the tough and membranous cut from the underbelly of BEEF cattle. The chicken, etc. is simply a piece of chicken wrapped in a tortilla and seasoned with appropriate spices. Fajitas start with the marinade. These marinades for beef fajitas rely on the acid ingredients like lime juice not just for flavor, but to tenderize the meat. Some marinades use papaya juice to tenderize and flavor the meat. Beef fajitas should be marinaded for several hours or up to 24 hours. I include only one marinade for beef and (God forgive me!) one for chicken. Some marinades contain fresh or dried chilis as a heat source. There is nothing written in stone when it comes to the ingredients for the marinades. Some have bottled salad dressing, tequila or coca-cola. There are three choices in cooking fajitas: Grilling, Oven Broiling or Pan-Frying. Grilling is the traditional method of preparing fajitas. When the coals are ready (NOTICE I said Coals - NOT gas!), drain the marinade from the meat and allow the meat to come to room temperature. Cook about 3 inches above the coals for approximately 6 minutes on each side for skirt steaks between 1 and 1 1/2 pounds. When the meat is cooked to your liking, remove from the grill and let rest for 5 to 10 minutes. Cut across the grain and diagonally into finger-lehgth strips. Oven broiling (ONLY when the weather is bad and you can't light the grill!) Broil the meat about 4 inches below the broiler for 5 to 6 minutes per side, then let meat rest and slice as above for grilling. Pan-Frying (ONLY if you have a large cast iron skillet) Drain the meat then cut across the grain, diagonally as above. Fry the strips over high heat, working in batches, if necessary, turning frequently. They should take between 1 1/2 to 2 minutes to cook. To eat fajitas, you roll them in a flour tortilla (Real Mexicans use CORN tortillas), but NOT by themselves. The proper fajita feast will include a stack of warm tortillas, grilled or fried onions and bell peppers, pico de gallo, guacamole and if you are a YANKEE, a little sour cream! -- posted by Witch Doctor

Jalapeno Poppers

Thu, 12 Apr 2007 18:28:00 -0400

An excellent party appetizer. Just make sure you have plenty of tequila on hand to put out the fire (or add to it!) -- posted by Witch Doctor

Chile Con Queso Mexicano

Thu, 12 Apr 2007 20:29:19 -0400

A good dip for a crowd. Serve with lots of tortilla chips for dipping and lots of tequila. -- posted by Witch Doctor

Manly Man Cheese Dip

Thu, 12 Apr 2007 21:13:57 -0400

Not for Gringos! This is a hearty dip based on the basic Rotel Dip but MUCH better. Perfect for cinco de mayo or superbowl parties. Note IF you have any leftovers checkk out Recipe #226888 for breakfast the next morning. -- posted by Vicki in CT

Pareja De Codornices (Pair of Quail )

Thu, 12 Apr 2007 21:26:14 -0400

In between Reynosa and Nueva Laredo, Mexico there is a reservoir (Lake) around which is a campground. On a hill overlooking the lake is a small restaraunt (only those that camp there know of it) which serves a limited menu of specialities, mostly carp taken from the lake. They also serve cordonice (quail) That I believe I could eat my weight in them! The view in the evening as the sun is setting on the other side of the lake is simply magnificient! We sat on the veranda stuffing ourselves with quail and drinking the local Caronas. They tried to protect their recipe but I think I have it figured out. Below is my version of what I think is their recipe. -- posted by Witch Doctor

Ancho Chile Fudge Pie

Thu, 12 Apr 2007 21:37:11 -0400

Ancho Chiles The word ancho means "wide" in Spanish. It is the dried form of the poblano chile. In the dried form it is very dark in color and has a deep rich but sweet taste and is not a very hot chile. In the States many markets called the Ancho chili a Pasilla but that is not correct. The ancho is part of the "holy trinity" of chiles used to make traditional "mole" sauces. Ancho Paste You can use this chile paste as a soup starter, meat rub or add to stir-fry, potatoes, sauces or try making an ancho compound butter. -- posted by Witch Doctor

Elote (Mexican Corn-On-The-Cob)

Sun, 15 Apr 2007 23:13:23 -0400

Grilled corn on the cob is a popular street food throughout Mexico. Special carts equipped with charcoal burners, a small wash tub, and condiment jars are peddled (literally) throughout the neighborhoods with the vendors shouting "Elotes" Some of the best corn-on-the-cob I have eaten! -- posted by Witch Doctor

Caldo De Res (A Mexican Beef -Vegetable Soup)

Thu, 19 Apr 2007 17:01:22 -0400

If I were feeling sick and run-down, while living in Mexico, I would have my housekeeper fix up a batch of Caldo de Res. This would fix me right up. Most people ate this with tortillas but she would always serve this with some Mexican cornbread baked in a cast-iron skillet. Makes my mouth water just thinking of this! -- posted by Witch Doctor

Viva Mexico Guacamole

Thu, 19 Apr 2007 17:02:46 -0400

Start with the simplest perfect mash of avocado, garlic and salt. Then add green chili, white onion and red tomato (the colors of the Mexican flag) to create a perfect guacamole thats perfect with a bowl of chips at a Cinco de Mayo party. Adding cilantro and lime to the basic guacamole gives it the flavors to stand alone, as a topping for crispy tacos or tostadas, or even as a dip. -- posted by Witch Doctor

Bistec a La Mexicana

Sat, 28 Apr 2007 16:18:53 -0400

This dish is called Mexican beefsteak because of the colors of the ingredients: white onion, red tomato and green chili. Since white, red and green are the colors of the Mexican National Flag, Mexican beefsteak is one of the most popular dishes in Mexico. -- posted by Witch Doctor

Enchiladas Fantastico

Mon, 14 May 2007 22:12:27 -0400

Delicious and authentic Mexican comfort food. A fantastic introduction to cooking Mexican food. -- posted by Cujo4x

Carne Asada

Sun, 20 May 2007 22:48:26 -0400

The spices found in the achiote rojo has a very complex and have a deep flavor. Avoid the urge to taste it before diluting it. You will most definitely get the wrong impression of this Mayan mix. If you have trouble finding achiote rojo in your regular market, try a store that caters to the local Hispanics. I direct grill this recipe with a mix of regular charcoal and mesquite charcoal. But it's your choice... you're the chef! Prep time does not include time to marinade. -- posted by Chef Jeff S

Tomatillo Pork Braise With Pickled Chilis (Puerco En Salsa Verde

Mon, 21 May 2007 16:09:34 -0400

Here is an excellent recipe for the Crock-Pot! Just add the ingredients, set the dial and forget it! The aromas eminating from this pork stew as it is cooking is simply scrumtious. But before you start cooking - look at the different variations that enhance the flavors of this recipe. The variations change the entire taste of the original! -- posted by Witch Doctor

Migas With Fresh Tortillas

Mon, 21 May 2007 21:10:19 -0400

In this dish, you are limited only by your imagination. You have a world of ingredients to choose from. In addition to the ingredients called for in this recipe, some additional possibilities for enhancing your migas are: Crispy cooked and crumbled bacon; Chopped ham; Crumbled chorizo (Browned before you add the eggs); Cooked, shredded chicken or turkey; Grated or diced potatoes (sauteed until tender before adding the eggs; Poblano chiles; Green Bell pepper; Your favorite hot sauce; Green onion; Cayenne pepper (a dash or so); Minced garlic. As long as your dish contains the requisite tortillas, you will still have migas. Of course, if you omit the tortillas, you'll still have a delicious, satisfying dish, but you won't have Migas. -- posted by Witch Doctor

Guajillo Spiced Pork and Potatoes (Puerco Y Papas Al Guajillo)

Tue, 22 May 2007 17:32:16 -0400

Spicy meat and potatoes! What more can a guy ask? Except the ease with which this is made - Crock-pot! Just put the ingredients in, set the dial and forget it until done. And the aromas! I have to leave the house when i am cokking this because the aromas will make me want to open the lid and sample! -- posted by Witch Doctor

Pork Picadillo Empanadas With Chipotle Salsa

Tue, 22 May 2007 17:40:58 -0400

Cinnamon, raisins, lime juice and almonds - What a combination! All these flavors are in these empanadas to tempt your taste buds beyond belief! -- posted by Witch Doctor

Spicy Chicken Enchiladas

Wed, 23 May 2007 10:58:46 -0400

This is a somewhat new twist on a a old classic.... it tastes fabulous, and it's like a fiesta in your mouth! -- posted by MissAubrieHelena

Albondigas Soup With Cilantro Pesto

Wed, 23 May 2007 16:29:18 -0400

Taking its name from the word for the meatballs that float in its rich broth, this great one-dish meal is arguably the national soup of Mexico. Make a big pot for a casual party, keeping it warm on the stove top. Adding the cilantro pesto to each serving produces a wonderfully fresh taste. -- posted by Witch Doctor

Peach Sangria

Thu, 24 May 2007 23:21:36 -0400

The base of this Sangria is frozen the night before serving and taken out of the freezer two hours prior to serving time. -- posted by Witch Doctor

Huevos Rancheros

Thu, 24 May 2007 23:23:17 -0400

For breakfast serve two Huevos rancheros per person with fresh fruit or papaya nectar. That'll get your day started! -- posted by Witch Doctor

Zesty Refried Beans

Thu, 24 May 2007 23:25:11 -0400

Take 2 cans of ordinary, bland refried beans and give them some extra flavor! My kids love it fixed this way! -- posted by Witch Doctor

Mexican Spice Cookies

Thu, 24 May 2007 23:26:25 -0400

These cookies will top off your breakfast of Huevos Rancheros. The flavors of the spices come through magnificently! -- posted by Witch Doctor

Caldo Tlalpeno

Thu, 31 May 2007 11:29:26 -0400

A traditional spicy chicken soup from the heart of Mexico! -- posted by Chef #508971

Flan

Fri, 01 Jun 2007 14:50:48 -0400

It is a normal flan that is easy to make. -- posted by Jacky N.

Yergin's Easy Vegetarian Mexican Pizza

Fri, 01 Jun 2007 22:02:49 -0400

This is a simple recipe my mother used to make with us for a quick meal. This recipe is great for a light luch or even a late night snack. it's simple enough for even the most novice of cooks. I hope you like it! -- posted by Chef Yergin

Grilled Skirt Steak With Onion-Cilantro Relish

Fri, 01 Jun 2007 22:05:15 -0400

Spicy marinades are well suited to hearty cuts of meat like skirt steaks. Take care not to marinate the steak too long, though, or the meat will be tough and stringy. The marinade is excellent with pork, lamb or chicken, too. Serve with fresh tortillas and refried beans -- posted by Witch Doctor

Swiss Chard Empanadas

Fri, 01 Jun 2007 22:13:20 -0400

The turnovers of Mexico, empanadas are stuffed with all kinds of vegetables, including squashes, mushrooms and the chard used here. Be sure to use plenty of chard and season it well. Youll want to make a large batch of empanadas when you have the time, then store them well wrapped in the freezer for up to several weeks. -- posted by Witch Doctor

Yergin's Vegetarian Enchiladas

Fri, 01 Jun 2007 22:23:55 -0400

A great recipe I came up with one day to feed my hunry friends. Very simple to make! Feeds an army, so have your friends over!!! -- posted by Chef Yergin

Pinto Bean Soup With Fresh Salsa

Sun, 03 Jun 2007 23:14:07 -0400

Despite its creamy taste, this simply prepared soup is surprisingly low in fat. A cantina cook might well make up a batch from the previous days leftover beans. It is the perfect antidote to a blustery day, and the fresh, sharp garnish contrasts nicely with the natural richness of the beans. -- posted by Witch Doctor

Mexican Chocolate Cream Cheese Flan

Mon, 04 Jun 2007 22:07:54 -0400

Not like the Flan you normally get in Restaurants! The cream chees gives it a texture unlike that of ordinary flan. Be sure to use the mexican chocolate, it gives a much more flavorful taste to the flan. -- posted by Witch Doctor

Mexican Quiche for One

Thu, 07 Jun 2007 11:25:42 -0400

Hungry for a Mexican breakfast but don't want to fix for an army? Try this Mexican Quiche for one. Very simple to fix and simply delicious! -- posted by Witch Doctor

Chiles Rellenos from Zacatecas Mexico

Sat, 09 Jun 2007 21:48:42 -0400

I got this recipe from my mom. This is an authentic recipe of how chiles rellenos are cooked in Zacatecas Mexico. These are cooked in a delicious tomato and chicken broth. -- posted by Spyce

Mexican Potatoes With Cheese - Papas Con Queso

Fri, 29 Jun 2007 15:14:57 -0400

This is another simple yet delicious authentic dish from Zacatecas Mexico that my mother taught me how to make! It is important to know that this recipe wont work well if you dont use queso fresco. You must use this type of cheese specifically for the recipe to incorporate well, other wise it wont come out. Makes a great side dish. -- posted by Spyce

Easy and Delicious Chipotle Salsa

Wed, 11 Jul 2007 00:19:51 -0400

This spicy salsa is good with chips, eggs and or beans. If you don't have chipotles, you can roast a couple jalapenos instead. I learned this recipe from folks in the Sierra Madre Orientales of Puebla, Mexico. -- posted by chuydawg

Spicy Hot Apple Salad

Sat, 14 Jul 2007 16:22:32 -0400

I have always been mad for chili pepper spiced apples that are common as a noon snack in Mexico. So this is where the idea originally came from. I wanted a strong flavor that made good pairs With the sweet sour taste of the apples. So here it is. -- posted by Jacinto

Chili Colorado (The Real Thing, Lol No Wimps Need Apply!)

Thu, 19 Jul 2007 23:04:40 -0400

A totally delicious Chili Colorado that is so easy to make and with wonderful acclaim. It includes some exellent short cuts! This is spicy, rich and lip searing, but you go back for more If you can't find pico de gallo pre-made: 2 tomatoes chopped. 1 large white onion chopped. 1 chili serrano chopped. 1 jalapeno chopped. 1/2 bunch of cilantro chopped. juice of 2 limes. -- posted by davinandkennard

Pork Fajitas

Sat, 04 Aug 2007 21:40:32 -0400

This is a wonderful recipe that was shown to be by an old friend from Mexico. Amounts are guessed at as I just throw it together. It is so easy and everyone just loves it! You can substitute the meat with almost anything. Shrimp, chicken, etc. -- posted by Chef #432859

Southwest Breakfast Burritos

Tue, 07 Aug 2007 16:53:32 -0400

One of my favorite spots for brunch served these wonderful breakfast burritos. I was able to do a pretty decent job of copying the recipe so that I could make them at home. You can use flour tortillas but I prefer the corn tortillas myself. -- posted by thepughouse

Birria

Mon, 13 Aug 2007 23:04:23 -0400

BIRRIA This recipe is from Guadalajara in the state of Jalisco, Mexico, where the broth is served with everything, even sandwiches on the street. Jalisco prides itself on being the home of this spicy chile-based broth. Heat Scale = Medium Recipe By: Adapted from David Rosengarten's (FoodTV) I have further adapted it having just having returned from Guadalajara and eaten alot of the real thing. -- posted by davinandkennard

Albondigas Soup

Tue, 14 Aug 2007 16:03:22 -0400

An easy, slightly spicy soup that wowed the whole staff at Turlock Junior High. I loved this soup while living in Mexico, but got lazy so..I made this soup up based on what was very convenient at Safeway. I used the ready to go peeled and chopped potatoes, but the Zaar wouldn't let me just put in "packages of potatoes" If you can't find ready made pico de gallo: 1 chopped onion, 2 tomatoes chopped, 1 large jalapeno chopped, 1 bunch cilantro chopped. -- posted by davinandkennard

Michelada Authentic

Mon, 20 Aug 2007 19:44:19 -0400

This folks is the real deal like we drink it in Jalisco...... LOL and yeah we get Clamato down there! There we use Jugo Maggi instead of Lea and Perrins. -- posted by davinandkennard

Bountiful Baked Burritos

Mon, 27 Aug 2007 23:12:19 -0400

Mmmmm... -- posted by Darling Nikki

20 Min. Sour Cream Chicken Enchiladas

Mon, 03 Sep 2007 00:34:13 -0400

This recipe is GOOD ! I went to a meeting two weeks ago and someone brought it. It disappeared quick ! The lady said it is from the 70's...that they use to have neighborhood block parties when her children were babies and someone shared it....enjoy!!! -- posted by Traderjosie

Spicy Mince Cob Loaf

Thu, 04 Oct 2007 13:44:31 -0400

A favourite in our house. Cob loaf filled with spicy mince mixture (to taste) and very easy to make. This was a recipe made from an old taco mince and chillie con carne recipes and modified to fit in with what we had in the cupboard. It worked out so well we have it often. We also use any leftover mince to make tacos, nachos or sandwiches. It is a cheap easy meal. -- posted by Aus Janet

Green Chile Chicken Enchiladas

Thu, 04 Oct 2007 20:35:08 -0400

I love to experiment with Mexican and Italian dishes. This is a recipe that a friend gave me that I tweaked to my family's liking. Instead of frying the tortillas, these are dipped in Chicken Broth. ;) You'll never miss the oil and the enchiladas are moist and flavorful. ;) -- posted by Vseward (Chef~V)

Q&e Mexican Casserole

Wed, 31 Oct 2007 19:55:19 -0400

My neighbor gave me this recipe and it has become a favorite of my friends and family. Never any leftovers! -- posted by Red River Rowdy

Beef Fajitas

Mon, 19 Nov 2007 20:30:20 -0500

I love this recipe and I make it whenever I happen to have the ingredients on hand. Hope you enjoy it! -- posted by Mini-Chef-94

Enchilada Sauce

Tue, 27 Nov 2007 20:17:27 -0500

My mom somehow came up with this sauce and she won't tell me how, but it's darn good. -- posted by Diana [KKc]

Frijoles & Chilies Buttermilk Dip or Sauce

Sun, 02 Dec 2007 23:45:25 -0500

This can be a dip for vegetables, chips or smoked meats. I add a little more milk to the dip to use as a sauce inside the tortillas when I make chicken or cheese enchiladas. White sauce inside, red sauce outside with cheese. -- posted by Montana Heart Song

Carne Guisado

Mon, 03 Dec 2007 01:38:53 -0500

This is wonderful aside rice and beans or even stuffed into tortillas and served as enchiladas....use the chile sauce the beef cooks in to smother the enchiladas in. Wonderful flavor! -- posted by Tiny_Toodles

Salsa

Fri, 07 Dec 2007 02:13:13 -0500

This is a mild fresh salsa using really good ingredients. Our friends ask for it all of the time. -- posted by Chef #272314

Authentic Mexican Rice

Wed, 12 Dec 2007 00:49:43 -0500

This recipe came straight from Mexico and is more authentic and fresh than anything else you will taste this side of the border. -- posted by Elisa E

Yam and Cotija Cheese Quesadillas

Wed, 12 Dec 2007 14:25:51 -0500

This recipes was adapted from one published in the Border Grill Restaurant newsletter. The original recipe called for baking the yams (actually sweet potatoes called garnet yams) for one hour, and uses flour tortillas. Either flour or corn tortillas will work, I prefer the corn which are used more in Central Mexico where I developed a taste for Mexican food. The cotija cheese does not melt very much, it's a dry cheese intended as a garnish. Here in California, Cacique is the popular brand. If cotija is not available to you ,any dry, crumbly, non melting cheese will substitute. The amount of yam mixture may be more than is needed for 4 quesadillas (depending on how much you pile on) however, the leftovers make a delicious side dish. I like to make some extra as planned-overs. -- posted by lynnski / LA

Tortilla Cheese Crisps

Fri, 14 Dec 2007 16:33:21 -0500

They are many recipes for these but I broil them for about 2-3 minutes and use the whole corn tortilla. I have made this for (4) servings but you can make as many as you like.Very simple and delicious!Options also shown. -- posted by Montana Heart Song

Spinach Salad With Pepitas and Pomegranate

Wed, 19 Dec 2007 20:38:07 -0500

This Modern Mexican salad has a great holiday look as it makes use of pomegranate seeds which are in season this time of year. It can be made into a main dish vegetarian salad with the addition of white beans; or for meat eaters, some grilled chicken would be good. -- posted by lynnski / LA

Bacalao a La Mexicana (Dried Cod Mexican Style

Sun, 23 Dec 2007 18:31:22 -0500

A tradition Christmas Eve dish served in Mexico -- posted by Chef #698584

Firehouse Pork Chili Verde

Wed, 02 Jan 2008 23:14:44 -0500

We make this verde at the Firehouse. Everybody loves it no matter what fire station you're at and with what crew. It's a tradition to make GREAT CHILI VERDE in the FIREHOUSE and this is the one. ENJOY! -- posted by The Firehouse Cook

Chili and Nachos

Sun, 03 Feb 2008 17:26:13 -0500

Could be used as just or chili or can be coupled with corn chips to make nachos -- posted by The Chemist

Cheesecake Factory Chicken Tortilla Soup - Copycat

Fri, 28 Mar 2008 15:10:41 -0400

I have seen a surge in requests for this recipe, which I found very hard to locate! Enjoy my efforts : ) -- posted by Humble Bee

Tacitos Aka Breakfast Burritos

Tue, 15 Apr 2008 19:47:10 -0400

In South Texas, the combinations of these is as diverse as the population. I've included my recipe which I got from an ex-gf's mother that was Mexican. You can find this type anywhere along the US-Mexican border. We never have leftovers at our house. Recipe easily doubles. -- posted by rontaylor1998

Mole Sauce (Dark)

Thu, 17 Apr 2008 17:09:06 -0400

This mole Sauce is actually a paste to be prepared for use in many a variety of ways. My good Friends Grandmother gave this recipe to me, she speaks NO English but is a fine cook. She actually lives in Mexico City, Mexico. You can make chicken enchiladas or just bake some chicken and pour it over the top and eat it with your favroite bread or tortillas. It is wonderful sinfully tasting stuff. Be prepared to spend all day at this but know you will have a lot to store in the freezer for later use. -- posted by Chef #464295

Tamal Casserole

Wed, 28 May 2008 18:36:04 -0400

It is a recipe that I made up after doing several searches for something similar and coming up with nothing. My Family loves Tamales and when we buy a dozen or so and have leftovers I make this Casserole -- posted by CunSwim

Carnitas 3 Ways

Thu, 12 Jun 2008 21:09:02 -0400

I love experimenting with spices. I came up with a way to make Carnitas on the grill. Instead of heating up the kitchen, throw all your seasoning on the meat and marinade overnight or all day.... cook in a foil packet on the grill.... Family favorite.... ;) Three ways to cook this dish.... so it can be enjoyed year round. My favorite is slow cooking then grilling for 5 minutes.. gives a nice tender texture and crisp chared outside with great flavor! Sometimes I will add a cup of water to the crockpot making the meat very tender and can be shredded for burritos. This is my Burrito Filling Recipe. So anyway you cook it.... they come out GREAT! -- posted by Vseward (Chef~V)

Ninfa's Red Salsa

Thu, 12 Jun 2008 21:16:36 -0400

I have loved Ninfa's for a long time. Recently I found a book with handwritten recipes from several Texas area restaurants, so I'm sharing them. -- posted by ATXChefInTraining

Salsa Verde

Fri, 11 Jul 2008 03:11:29 -0400

This is another one that I make so often that it is always slightly different. You can tweak some of the measurements to make this taste good to you. -- posted by Melanie B.

Sopaipillas

Fri, 25 Jul 2008 18:59:44 -0400

While I was visiting my friend in Arizona, she had me help her make Sopaipillas. I loved them! They're mexican, but sold in Arizona, New Mexico, Texas, and other states near Mexico. You can literally point to the mountains at the back of her house and say "There's Mexico!" Mexican fried breads. Golden fried puffs, usually served with butter or honey for dessert. You can also try them with cinnamon and sugar. -- posted by Giniaa

Chicken Enchiladas

Thu, 31 Jul 2008 00:59:26 -0400

This recipe came from a friend who lived next to a mexican lady who made AMAZING authentic enchiladas. -- posted by Chef #855663

Rice Atole, Hot Rice Drink

Fri, 12 Sep 2008 18:31:56 -0400

Traditional atole drink from Mexico city. Make it on a cold winter night and you will love it! Reheat it in the morning and you have a nutritious drink for the kids. I warm the milk in the microwave to save about 10 minutes cooking time. -- posted by Mami Janine

Champurrado, Mexican Chocolate Atole

Sat, 20 Sep 2008 12:55:43 -0400

Not a common atole, this one is thickened with fresh corn masa and has no milk in it. It is very simple to mkke and requires only a few ingredients.You can make you own masa from masa harina, but if you can get the fresh masa from a tortilleria, do! Raw sugar cane cones can be substituted by any kind of raw sugar, like turbinado, or you can use dark brown sugar. This makes plenty of atole as it is usually made for family gatherings to serve with tamales. Prep time is the time it takes for the water to boil. -- posted by Mami Janine

Ensalada De Manzana (Apple Salad)

Mon, 06 Oct 2008 00:00:09 -0400

A sweet salad traditionally served in Mexico for Christmas or New Year's Eve dinner as one of many desserts. Kids love it. Any apple works fine, but I prefer crunchy apples that aren't too sweet or tart such as Gala or Golden Delicious. -- posted by Mami Janine

Chicken Mole Burritos

Tue, 07 Oct 2008 00:47:19 -0400

I love Chocolate Mole from a restuarant In Huntington Beach, Ca. We moved so I have been experimenting ever since. So here is what I think is the perfected version. -- posted by Lori4kidsmom

Michelada- Mexico City Style

Sun, 12 Oct 2008 01:19:50 -0400

This is the way it's done in Mexico City, and it is the original michelada. -- posted by Mami Janine

Molletes Mexicanos

Sun, 12 Oct 2008 02:25:14 -0400

An authentic breakfast item served around Mexico, these are the true molletes. There are other mollete recipes out there, but this is the traditional one. They are cheap, fast and very good. In restaurants they are served with hot coffee and fresh fruit. They can also be served as an appetizer for brunch. You can find bolillos in Mexican bakeries but can substitute 6 in. sections of French bread for the bollillos. Serve 2 for a main dish or 1 for an appetizer. -- posted by Mami Janine

Flan De Cafe

Fri, 17 Oct 2008 00:47:18 -0400

Delicate custard flavored with coffee. It doesn't use as many eggs as traditional flans, so it is lighter. Cooking time doesn't include the time needed for the flan to cool. -- posted by Mami Janine

Karina's Famous Mexican Mole

Tue, 11 Nov 2008 22:56:00 -0500

traditional mole poblano recipe with a little twist * Some of the ingredients may be as unavailable to you, as they are to me; since I currently reside in Peru. You can easily find them over the internet. I use mexicoetal.com or any of the other mexican food sites around. Usually eaten with onions soaked in lemon juice as ganish, over flour or corn tortillas. *some like is sweeter and will add more sugar or chocolate. It's really a fun dish to play with because you can add more of, or remove whatever you think your in the mood for that day. *the mole I paste i use is "Doña Maria" and the chocolate I use is "la abuelita" -- posted by Karikarinosa

Chilaquiles

Wed, 10 Dec 2008 20:16:57 -0500

chilaquiles -- posted by Chef #783410

Chicken Taco Pie

Wed, 07 Jan 2009 18:56:54 -0500

My friend gave me this recipe and it really is good - kids love it and makes great leftovers. -- posted by Janie Marie

Enchiladas Verde

Sun, 11 Jan 2009 18:56:40 -0500

Authentic recipe for enchiladas verde learned in a Mexican home kitchen in Guanajuato, Mexico. The salsa can also be used for dip, for chilaquiles, or thinned with broth and used as a base for pozole verde. This recipe is light and delicate with a well-defined mix of flavors. If you're not used to authentic Mexican enchiladas, these are not as gooey as those found in the US, but quite flavorful and easier to make. Plan on serving them immediately after assembly--they do NOT go into the oven! -- posted by Guanajuato Chef

Bow Ties in Poblano Cream Sauce

Tue, 13 Jan 2009 19:36:35 -0500

This pasta can be served as a side dish or you can add some cooked chicken breast and serve it as a main dish. To roast the chiles, simply place them in a hot griddle or large skillet, and cook them until all the skin is blackened and blistered. Then place them in a plastic bag to steam them and loosen the skins. To peel them you might want to use rubber gloves to avoid getting your skin irritated. -- posted by Mami Janine

Chorizo Chili

Sat, 21 Mar 2009 02:40:00 -0400

Living in Mexico I have access to great chorizo. I have made this with both the red and the green, but prefer the green. FYI the green comes from tomatillos, cilantro, and jalapeños. I buy the beans precooked on the plaza here in Chapala. I do all the chopping and dicing before I start cooking. It makes life a lot easier. The cooking time is approximate. Hope you enjoy this original recipe. -- posted by davinandkennard

Texas Style Breakfast Burritos

Tue, 24 Mar 2009 17:48:45 -0400

The only way to eat breakfast burritos in Texas. -- posted by sctdvdltl

Frozen Aztec Mocha

Tue, 31 Mar 2009 10:47:30 -0400

Who says coffee has to be always the same? Surprise someone you love with this classic frozen espresso. Who knows what will happen? -- posted by Annacia

Mole De Olla - Spicy Beef Soup

Tue, 21 Apr 2009 01:30:21 -0400

This is my mom's recipe. It has a spicy, hearty flavor, yet it is not heavy. It's also full of vegetables, which can be varied by adding carrots or potatoes, but the corn is essential. If available, try using Mexican zucchini, which is pale green and smaller than regualr zucchini. Also, the pasilla chilies cannot be substituted, as the flavor would change entirely. It is always served with lime wedges, chopped onion and a side of arroz blanco (such as Recipe #130916) and it is your choice to add it into the bowl of soup or not. We usually ate all the soup first and left the corn to the end, adding more lime juice and salt to it. -- posted by Mami Janine

Chilies En Nogada for Mexican Independence Day

Mon, 01 Jun 2009 00:26:12 -0400

Entered for safe-keeping. From about.com. Green chile, white walnut sauce and red pomegranate- the colors of the Mexican flag. This dish is a Mexican Independence day favorite, a seasonal specialty of the Mexican State of Puebla in the Central Region. -- posted by KateL

Mexicorn Dip

Mon, 15 Jun 2009 12:19:25 -0400

This corn dip is a BIG hit at parties! Always the first to be devoured! I received from a co-worker named Amanda! Thanks Amanda! -- posted by Heather Cooks it up!

Jackie's Jalapeno Poppers

Mon, 15 Jun 2009 12:19:33 -0400

Delicious popper recipe, that is a crowd pleaser!! I made 60 for a party of 18 and they were gone within an hour! Enjoy! -- posted by Heather Cooks it up!

Mexicorn and Cream Cheese Dip

Mon, 15 Jun 2009 18:27:52 -0400

Warm dip made with Cream Cheese, Chilies, Mexicorn -- posted by Miss Ambrosia

Fresh Salsa, Arizona Style

Thu, 23 Jul 2009 01:20:38 -0400

This is a recipe from my Aunt Janice who lived in Arizona during the winters years ago. It's fresh and zappy and my family eats jars of it when we make huge batches during the summer and even the winters! NOTE: If you can't find fresh peppers or tomatoes, you can substitute canned. Just use as many canned peppers as you want. We use about 3-4 cans of diced canned tomatoes. In the summertime we freeze cilantro that we grow in our garden wrapped in a paper towel and use that in the winter instead of buying it pricey fresh. Also if it's too spicy, you can always add more tomatoes or even throw in a can of kidney beans! -- posted by Chef #771374

Bakinbaby's Zucchini Summer Casserole

Fri, 31 Jul 2009 14:12:05 -0400

Delish.. Zucchini recipe, with cumin, ground beef,red bell pepper and corn. You can use mexicorn ( 1 each 12 oz. can) instead of corn and red pepper. This recipe comes from an old Country Living Recipe Book. . When I make this for the kids, I omit the cumin. Quick and easy!! -- posted by BakinBaby

Chile De Arbol Hot Sauce

Thu, 06 Aug 2009 11:44:00 -0400

This is a hot sauce my mother-in-law taught me to make. It is delicious. -- posted by SHERNANDEZ

My New Mexican Rice Recipe

Tue, 11 Aug 2009 15:29:56 -0400

I have been working on this rice recipe for months. I love my Spicy Mexican Rice recipe, but I have been longing for one that is not so "Hot". This is happily the result of my tweeking the recipe until I got just what I wanted. -- posted by Chef Howe

Fideo Sopa Con Puerco (Fideo Pasta With Pork Soup)

Thu, 20 Aug 2009 01:53:06 -0400

This is a delicious light soup recipe to whip up for dinner. I got this recipe from my mother-in-law who is from Mexico. I have made a few changes to suit my taste. -- posted by SHERNANDEZ

Chili's Enchilada Soup

Mon, 28 Sep 2009 14:31:54 -0400

My very pregnant best friend has been craving this soup so I found a copycat recipe in a cookbook and made it for her. -- posted by GingerlyJ

Fely's Almond Chicken

Fri, 02 Oct 2009 16:40:05 -0400

A recipe I got years ago from a Mexican friend, Fely good stuff.. -- posted by CunSwim

Posole for Beginners

Mon, 12 Oct 2009 16:42:40 -0400

Most Americans (unless they're lucky) aren't familiar with this wonderful Mexican dish, since it's eaten more in Central and Southern Mexico. Moreover, hominy (unless you're from the South and know about grits, but that's quite different) is likely to be unfamiliar to most American palates. This simple version with comparatively few ingredients is a nice introduction to this delightful stew. If you can't find Anaheim peppers (our supermarket carries them sporadically), you can substitute Cubanelles and then add more cayenne. -- posted by L'ecole

Sopa De Camaron (Shrimp Soup)

Sun, 18 Oct 2009 10:15:54 -0400

This delicious recipe uses all of the shrimp. Be sure to buy un-peeled shrimp. You start by making a sofrito and end with a broth that is incredible in its depth of flavor. Let your food processor do the mincing. Where you see shrimp soup listed in the ingredients know that I use cubes of Knorr Sopa de Camaron that are about a Tbsp. For some reason the Recipe Tsar won't let me use the term. Feel free to add more of the Sriracha if you like. I do. ¡¡¡¡¡Buen Provecho!!!!! -- posted by davinandkennard