Recipezaar: Central Mexico,Holiday/Event recipes

Verde Enchiladas

Sat, 01 Mar 2003 20:07:16 -0500

-- posted by Gingerbear

A Unique & Yummy Salsa!

Tue, 15 Apr 2003 20:01:25 -0400

I am a a stickler for using fresh ingredients so when my boyfriend from 5 years ago made this up for the first time I cringed! Pardon me for saying so, but if I hadn't have been living with him I never would have eaten it! Hahahaha!!!! The boyfriend is long gone but this is the only salsa I'll eat! If you aren't used to cilantro it may take a few minutes to grow on you - it did me. Give it a chance though. It is seriously yummy!! -- posted by Lottidawe

Wayne's Tucson Guacamole

Sat, 17 May 2003 20:05:59 -0400

My wonderful late father-in-law taught me his favorite way to make guacamole many years ago. I wasn't too sure about the dill pickle and juice he added, but it is really good. This is the only way I make it, and my hubby too when he is in a cooking mood. We hope you enjoy it. -- posted by peppermintkitty

Pam's Cheese Dip

Thu, 12 Jun 2003 20:00:15 -0400

I adapted this recipe over the years to please my husband's friends on game day. It is very filling and people can't seem to get enough of it. -- posted by PJ in Oklahoma

Arroz a La Mexicana (Mexican Rice)

Mon, 04 Aug 2003 20:07:58 -0400

. -- posted by Mimi Bobeck

Sangrita

Mon, 04 Aug 2003 20:08:09 -0400

. -- posted by Mimi Bobeck

Chicken Fajitas

Wed, 26 May 2004 20:00:10 -0400

This is the perfect dish for casual entertaining. Guests are able to make their very own personalized fajitas right when they want them. This is also great for those picky eaters out there! -- posted by MizEmerilLagasse

Pastel De Matzo Y Naranja ( Matzo and Orange Cake)

Mon, 11 Apr 2005 09:22:35 -0400

This recipe is posted by request. I found this recipe in the local paper. The article discussed fusing different cultures during Passover. Times are guesstimates and do not include cool time. -- posted by Ducky

Fat Free Watermelon-cranberry Agua Fresca

Sun, 17 Apr 2005 21:06:10 -0400

Aguas frescas are popular fresh-fruit drinks in Mexico. Although water is a standard ingredient, this undiluted version is a thirst-quenching refresher whether accompanying spicy foods or sipped in the sun. Points 2. -- posted by Dancer^

Guadalajara Chicken Taquito Bake

Tue, 02 May 2006 10:51:29 -0400

I learned this recipe from a friend in Mexico,Miss Lola Ortiz.This is a make ahead recipe, better if made in the morning, refrigerated and then baked for supper.She used to laugh when I struggled to make my first tortillas with Masa Harina Flour. -- posted by Montana Heart Song

Pollo Ticul - Yucatecan Style Chicken

Wed, 31 May 2006 15:22:59 -0400

Posted for ZWT II 2006 - Mexico. Recipe found on recipelink submitted there by Gladys for Cinco De Mayo celebration meals. Be prepared to use some unusual and different ingredients here, which probably can be purchased from a Carniceria or Mexican Specialty Shop. Marinating time not included in prep or cooking time as it is passive time that can be spent cleaning the house...like yah right...lol. -- posted by Chabear01

Classic Mole Poblano Sauce With Chicken

Wed, 07 Jun 2006 20:50:17 -0400

Found this on line (from The Whole Chile Pepper Book) for the World Tour 2006 "tweeked" Serving suggestion: This sauce is excellent with poultry; serve it over a turkey or chicken breast. It is also excellent as a sauce over shredded chicken or over turkey enchiladas. -- posted by ~Rita~

Authentic Mexican Pozole

Sat, 18 Nov 2006 22:43:23 -0500

I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out!It's very delicious ans Everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt! -- posted by razzle dazzle

Uchepos

Wed, 29 Nov 2006 12:00:33 -0500

These are simple tamale-like creations that require fresh, new summer corn with a starch content higher than most of the corn available in the U.S. The following recipe comes from the state of Michoacan where the local corn is high in starch and therefore, holds the simple corn mixture together in the corn husk just like a tamale, but without any other binding agents. I like these because there is no lard or fat added kind of like diet tamales. This is a recipe I found online by Dianna Kennedy. It is exactly how I learned how to make them from my husband's aunt--90+ years old from Michoacan. -- posted by CunSwim

Santa Fe Salmon With Fresh Spinach Wild Rice

Thu, 01 Feb 2007 23:06:16 -0500

15 minute meal from a friend who got this from the grocery store...I cook this for friends all the time. Its so easy! -- posted by Chef #200227

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

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

Caldo Tlalpeno

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

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

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

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

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

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

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

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

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

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