Recipezaar: Mexican,Historical/Traditional recipes

Rosca De Reyes - King Cake

Fri, 21 Jan 2005 20:02:23 -0500

The Day of Kings (el Dia de Tres Reyes), or Epiphany, is celebrated on January 6 to commemorate the day the magi arrived bearing gifts for the infant Jesus. The Day of the Kings is observed by Latin cultures with the making and eating of a rosca de reyes, a sweet bread on the order of Louisiana's King cake, with a hidden tiny plastic baby (or a dried bean), representing the baby Jesus, inside. If you get the slice with the "baby", you will have good luck all year. Serve with delicious hot chocolate. From Ofelia Escobedo as published by the North County Times in California. -- posted by Molly53

Pecan Puffs (Aka Mexican Wedding Cakes or Russian Tea Cakes)

Tue, 15 Feb 2005 19:59:59 -0500

One of our family favorite cookies for the holidays-- these are sooo melt-in-your-mouth delicious! These cookies go by many different names. If you desire, you may sub walnuts or hazelnuts for the pecans. I hope you enjoy!!! -- posted by BecR

Frijoles (Mexican Style Pinto Beans)

Fri, 25 Feb 2005 15:01:59 -0500

Beans are a part of everday eating in the Southwest. Frijoles are served either soupy in broth or mashed and fried (frijoles refritos- or refried beans). This mouthwatering recipe features both variations. Tip: If you want the beans extra spicy, do not remove the seeds from the chiles. Easy. Prep time does not include soaking. From Ladies Home Journal. -- posted by BecR

Pan De Polvo

Fri, 13 May 2005 16:49:46 -0400

This is a Mexican cookie recipe that is often made for wedding, sweet 15's and birthday parties. Not at all low-fat. It makes between 5 to 8 dozen depending on the size of the cookie. Lard is what gives it that original flavor!! -- posted by babygirl65

Before-You-Know-It Bean Dip

Mon, 20 Jun 2005 17:37:39 -0400

Not all bean dip comes out of that creepy little can. You can make hearty, delicious, all-natural bean dip in seconds -- posted by Chef #223637

Gourmet Huevos Rancheros

Mon, 11 Jul 2005 16:04:27 -0400

Eggs paired with zesty salsa and warm corn tortillas create a hearty breakfast, brunch or dinner entrée. Refried beans, avocado, cilantro, green onion and sour cream make up the CIA's interpretation of this dish. To complement the heat of this spicy combination, serve with a side of chilled sliced fruit. The following recipe suggests fried eggs, although you can prepare them scrambled or poached. The rich and creamy texture of the avocado supplies a flawless garnish. This recipe is from The Culinary Institute of America's Cooking at Home with the CIA. -- posted by NcMysteryShopper

Mayan Hot Cocoa

Wed, 27 Jul 2005 23:54:48 -0400

Inspired by the movie, "Chocolat"! Cocoa was used by the Aztec and Mayan as a sacred drink. It was brewed with various spices and drank unsweetened as part of ceremonies. This recipe uses pure cocoa and several spices, including chili peppers. The flavor is very rich and aromatic, like a dark perfume. Experiment with the sweetness to your liking. -- posted by Sandi (From CA)

Mexican Pepper Cheese Dip

Thu, 28 Jul 2005 12:47:47 -0400

Ladies and gents, this is simply to die for! This is the best dip I have made to date and is a consistent favorite at our backyard gatherings! The poblano peppers really add a smoky flavor that compliments the other peppers and cheese. Yes, it is spicy and will put some pep in your step. It doesn't get any better than this! -- posted by It's all good

Mexican Chicken

Mon, 15 Aug 2005 21:38:35 -0400

This is a recipe I adapted slightly from a cookbook. Great flavour that is not overwhemingly spicy and quick 'n easy to make. -- posted by Kellogs

Slow Cooker Pozole - Pork

Thu, 08 Sep 2005 10:50:23 -0400

Make this popular Mexican dish for your next meal. Pozole is a traditional Mexican stew that dates back to pre-Columbian times. Today this dish's popularity has spread to the Southern United States and is served in New Mexico on Christmas Eve to celebrate the year's blessings. Thank you Reader's Digest -- posted by squarehopper

Champurrado (Chocolate Atole)

Wed, 28 Sep 2005 17:54:00 -0400

This Mexican masa harina/chocolate drink is primarily served with celebratory meals and tamales, though it is also a comfort food in the morning, served with spicy things or given to kids to drink. -- posted by Elmotoo

Mexican Fudge

Mon, 03 Oct 2005 17:29:33 -0400

My sister brought this recipe home from her middle school Spanish class for the Day of the Dead - fudge with the traditional Mexican twist of added cinnamon. I did not include cooling in the cooking time. -- posted by coconutcream

Molletes De Calabaza (Pumpkin Muffins)

Mon, 03 Oct 2005 17:30:05 -0400

My sister brought this home from her middle school Spanish class for the Day of the Dead. The recipe did not include a yield so that's a guess. -- posted by coconutcream

Champurrado (Mexican Hot Chocolate)

Wed, 14 Dec 2005 18:32:55 -0500

This recipe is from the Nestle Very Best Baking. Champurrado is a tradition in my part of the world on Christmas morning with tamales and sweet bread. -- posted by PaulaG

Alambre De Bistec

Thu, 19 Jan 2006 18:16:38 -0500

Mexican traditional D2D. -- posted by Salvador Vilchis

Cinco De Mayo Shrimp Cocktail

Mon, 13 Feb 2006 17:11:41 -0500

Shrimp cocktail with a spicy twist! This is really easy to prepare ahead of time and have ready to put on the table when guests arrive. I found this in Southern Living, May 2005. -- posted by Hey Jude

Pomegranate Mojito With Vanilla Sugar

Thu, 27 Apr 2006 09:41:47 -0400

Unusual mojito recipe that uses vanilla sugar to coat the rim and as an ingredient. The sugar takes at least a week to absorb the essence. You can purchase vanilla sugar at any kitchen store that has a bar section. You can also use real vanilla extract added to sugar if your mixture is not ready to use. -- posted by NcMysteryShopper

Mango Margarita

Thu, 27 Apr 2006 09:46:24 -0400

This is my favorite flavored margarita. It is a beautiful color and really is quite delicious. This uses mango nectar not watered down mango juice - you can find it in your Hispanic section of the grocery store if it is not in the juice section. We drink them all the time during the summer. Use the best quality tequila you can afford.... you will thank me later. -- posted by NcMysteryShopper

Mojito Limeade

Thu, 27 Apr 2006 12:14:48 -0400

This looks really beautiful served in a glass pitcher with floating mint. This is a perfect drink to serve friends while outdoors on a beautiful sunny day. The lime mint syrup should chill after it rests for 30 minutes, so plan accordingly. Cook time is chill time. -- posted by NcMysteryShopper

Mojito Del Sol

Thu, 27 Apr 2006 12:21:53 -0400

This is a fabulous Mojito recipe that makes enough for 4 glasses. I usually double or triple the recipe and serve it in a glass pitcher that is garnished with mint leaves. Perfect for Cinco de Mayo! This Mojito can be made with either white or gold rum but don't leave out the bitters. ¡Vivas! -- posted by NcMysteryShopper

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

Chicken Breast With Roasted Tomatillo Sauce

Thu, 04 May 2006 14:41:37 -0400

Easy mexican Main Course with the beautiful flavor of tomatillo. Great dish to try if you never had a tomatillo -- posted by R. Warren Meddoff

Nayarit Crab Stuffed Chiles

Fri, 26 May 2006 16:30:25 -0400

Nayarit is a state on the Pacific Coast of Mexico where seafood is abundant and the flavors are ample. These stuffed chilies are a popular local appetizer. The sweet mango and the spiciness of the poblano chiles pair really well in this recipe. This dish is served cold. If you like some heat these are wonderful, if you like them hotter add jalapenos.... I love the heat!!! -- posted by NcMysteryShopper

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

Chili Con Carne

Tue, 27 Jun 2006 22:28:46 -0400

A great way to impress everyone with a pound of mince! This has been a family favourite for years but I seem to be increasing the spices to make it even hotter as I get older....... best to share it now before it gets too hot to handle........... -- posted by franja

Guacamole from Tyler Florence

Mon, 10 Jul 2006 11:54:25 -0400

I get raves over this version of guacamole! -- posted by KathyP53

Baked Empanadas

Thu, 07 Sep 2006 17:11:00 -0400

A Spanish-style appetizer. -- posted by Charlotte J

Mexican Pan De Muerto, Another Version

Wed, 04 Oct 2006 08:21:20 -0400

A very delicious sweet bread thats easy to enjoy on any day of the year. I have made this using Splenda in place of the sugar that goes into the bread dough with good results. -- posted by Annacia

Cran-Turkey Enchiladas

Thu, 19 Oct 2006 16:58:54 -0400

Left over turkey? This is the $400 winner from the BH&G magazine November 2006. Prep time is an estimate. -- posted by cookiedog

Authentic Mexican Marranitos (Molasses Gingerbread Pigs)

Thu, 26 Oct 2006 21:58:58 -0400

Moist and rich-tasting beneath a glossy, ever-so-slightly flaky top. Not quite cookie, not quite cake. Marranitos -- or cochinos, or puerquitos, as are they are called in some Mexican-American communities -- are often called "Gingerbread Pigs," although they don't actually have ginger in them - and no cinnamon either. In fact, traditional marranitos get their delicious spicy-brown goodness from molasses. Baking soda is the leavening agent, and it's the variation in the amount used that makes some bakeries' pigs fatter than others. In Mexico, bakers take piloncillos -- unrefined brown sugar pressed into small cone shapes -- and boil the sugar with just enough water to make their own molasses syrup, which is then added to the dough for the little pigs. Then the dough is rolled out and cut with pig-shaped cookie cutters about the size of a medium-size grown-up's hand. (4.5") *This recipe is from Fort Worth baker Marco Rangel, and is used for the molasses pigs he sells at his bakery, the Panaderia San Marcos. It uses the non-traditional addition of cinnamon. You may wish to try also adding a bit of dry ground ginger. And you may use a milk wash instead of an egg wash. -- posted by 4Susan

Mexican Rice

Thu, 09 Nov 2006 17:32:15 -0500

This is my mothers recipe. Make sure to use a generic brand white rice. It may look runny at first but once it cools it thickens. -- posted by Jan #7

Rice Chile Verde

Tue, 14 Nov 2006 16:31:11 -0500

This is a recipe given to my Mother by friends in the 70's? I was forbidden to share it but I like sharing and think everyone should have a chance to try it! It's ooey gooey cheesy yummy! It uses "mild" green chilies not hot ones. Everyone that tries it requests the recipe. It is very bad for you but worth having at least once a year for a potluck. I've had friends try to make it with lowfat or nonfat ingredients and it doesn't work. I also have tried mixing all the ingredients together and it doesn't taste as good, the layers matter (even though they melt together)! I usually double or triple it and bake it in a removable crock from my crockpot then put it on low in the crockpot for potlucks. If you do this the layers are still the same but double or triple the amount in each layer. I usually assemble it the night before and put it in the oven right before the event. For extra gooeyness add extra jack cheese in the layers to completely coat them. Remember for a single recipe: you are using 3 cups of "cooked" white rice which is made from 1 cup of dry rice. One cup of cooked rice per layer (3 layers). Enjoy! Very yummy with my Recipe#233148. -- posted by Engrossed

Cheesy Potato and Green Chili Breakfast Casserole

Fri, 17 Nov 2006 20:51:40 -0500

I got this recipe online after searching for something my stomach was craving!!! You can any kind of cooked breakfast meat you like. Also can be made into breakfast burritos! -- posted by Charmie777

Mexican Pico De Gallo

Fri, 17 Nov 2006 20:56:42 -0500

Ok i learned to make this Pico de Gallo from my mother who learned it from her mother and it has been like that since the women in my family has been making it. This Pico de Gallo can can be as tangy as you want it to be if you want more lime add more if you want more spicyness add of course more jalapeños. Tips: Remove the seedsand veins of the peppers if you dont want it to be too spicy hot. Optoinal: Add Avocado to give the Pico de Gallo a blend between the spicy Jalapeños and the sweet Avocado. But be advised when you use Avocado you must eat it sooner since Avocado goes bad faster then the other ingredient, but the good news is that the acidic nature of the jalapeño keeps the avocado from spoiling so soon. Store in a sealable container in the fridge. -- posted by Sami D

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

Sweet Tamales

Sat, 16 Dec 2006 15:38:32 -0500

I've made and eaten my fair share of tamales and these are the best sweet tamales I have ever eaten! This is an Emeril Lagasse recipe and has become a new family tradition. My DBF suggested that next year we only make these and skip the pork tamales! I didn't use the banana leaves but instead soaked about 40 corn husks in warm water for 1/2 an hour and used those. -- posted by cookiedog

Mexican Meatloaf

Tue, 16 Jan 2007 15:47:34 -0500

I made this meatloaf for work. Ihad never heard of a Mexican Meatloaf but I worked this. It was a hit and everybody loved it. There wasn't a crumb left. -- posted by Chef #387559

Chipotle Marinated Chicken

Fri, 02 Mar 2007 15:59:25 -0500

This chicken is awesome on a taco or in/on any Mexican dish! Cook time doesn't include marinating time. Kick it up by adding more chipotle powder. -- posted by Chadg

Beef Burritos

Sun, 04 Mar 2007 23:16:45 -0500

i used to make this a lot when the kids were younger and i guess i forgot about it. i had several pounds of ground beef and wanted to do something different, remembered this easy recipe, and we had a great dinner. i served this with yellow rice and corn salsa. -- posted by chia

Cochinita Pibil

Wed, 21 Mar 2007 22:35:04 -0400

This is a Mayan recipe for an incredibly delicious "pulled pork" for tacos. We make this at the restaurant I work at, Ciudad D.F. in Dallas, but I actually like this recipe better. It comes from 'Tacos' The Santa Fe School of Cooking Series cookbook. Achiote paste and Banana leaves can be found in your local Hispanic Market. Trust me on this the Habaneroes only add flavor, there is no heat at all. If you want it spicy add more and leave the seeds in. Roasting them first also adds more spice. -- posted by Lust

Cinco De Mayo Chile Cheese Steak With Avocado

Mon, 23 Apr 2007 15:25:36 -0400

from Sunset Magazine April 2001 -- posted by Karen in OC

Spicy Steak Quesadillas

Wed, 02 May 2007 15:36:48 -0400

Wolfgang Puck recipe that is to-die for! And makes excellent leftovers for lunches. -- posted by EmilyStrikesAgain

Spicy Steak Quesadillas

Thu, 03 May 2007 17:28:07 -0400

Just in time for Cinco de Mayo! I found this quick, easy, delicious recipe in the Chicago Tribune...it's a Wolfgang Puck recipe. This recipe can be 'tuned' to your liking by using different cheese, using chicken instead of beef, etc. Use a good quality fresh salsa from the store's refrigerated case and be sure to drain off the excess liquid so that your quesadillas aren't soggy. The sirloin steak can be either grilled or broiled, it's up to you....I couldn't add that info down below, the editor wouldn't take it. -- posted by Hey Jude

Crab Quesadillas

Thu, 10 May 2007 22:02:31 -0400

Haven't tried these but plan to soon! they sound delicious! -- posted by Little Bee

Almendrado the Mexican Flag

Mon, 14 May 2007 22:07:01 -0400

This is a Mexican dessert recipe also a Southwestern recipe the colors of the Mexican flag! Light and airy. Making this great after a heavy meal. Serve as is or on a bed of Recipe #309365 using the egg yolks from the whites used in this recipe. -- posted by ~Rita~

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

Mexican - Traditional Tres Leches Cake

Sat, 16 Jun 2007 09:44:44 -0400

Published for ZWT III. Recipe from World Recipes. A nice, simple recipe for a much loved traditional Mexican cake. -- posted by Um Safia

Mexican Shrimp and Octopus Soup - Caldo De Camaron Y Pulpo

Sat, 16 Jun 2007 10:10:44 -0400

Published for ZWT III. A great traditional Mexican seafood soup recipe. -- posted by Um Safia

Authentic Mexican - Arroz Roja

Sun, 17 Jun 2007 15:53:25 -0400

Published for ZWT III. "A zesty red rice flavored with red chile sauce. A great side dish for tacos, enchiladas and burritos" -- posted by Um Safia

Santa Anna's Black Bean Casserole - Authentic Mexican!

Sun, 17 Jun 2007 15:54:03 -0400

Published for ZWT III. A delicious vegetarian casserole from Mexico. Easy to make. -- posted by Um Safia

Grilled Chicken and Jicama Salad With Cilantro-Lime Vinaigrette

Sun, 17 Jun 2007 16:00:07 -0400

Published for ZWT III - this is a FANTASTIC authentic mexican recipe which is exploding with fresh flavours! -- posted by Um Safia

Authentic Tlalpeño Soup

Sun, 17 Jun 2007 16:06:52 -0400

Published for ZWT III. Another wonderful recipe which is simple to make and delicious....If you don't have a 'chipotle chile en adobo' the use a regular red jalapeno and 1/2tsp of smoked paprika. -- posted by Um Safia

Oaxacan Red Mole Sauce (Mole Coloradito)

Mon, 16 Jul 2007 22:26:44 -0400

This is a classic Oaxacan dish, served with rice. Each family has their own version, this one is made by the Restaurant La Olla, Oaxaca México. A little information: Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Walking through any village market, or just down the street in Oaxaca is a aromatic as well as visual delight. In Oaxaca, it is difficult for one to walk for very long without ending up in a market and passing a dozen little restaurants. Not only has Oaxaca made significant contributions to the flavors of the world - especially with its extraordinary mole (mo-lay) sauces: sharp, thick, sweetly complex, with top notes of smoke, sometimes clove and citrus and always undertones of dried-chile heat, but the Indians from Oaxaca invented two of the cooking utensils that are still essential in Mexican cooking: the molcajete (stone utensil used to crush and mix spices) and the comal (metal utensil for heating and baking). Oaxaca is justly famous worldwide for its vibrant, inventive, and diverse cuisine. The markets and restaurants produce their succulent, rich moles for which Oaxaca is famous. There are at least seven basic varieties of mole made in the region. Here are nine: negro (black), amarillo (yellow), coloradito (reddish), almendrado (with almonds), verde (green), rojo (red), Manchamanteles (tablecloth stainer) and chichilo negro. There is always mole being served in Oaxaca, such as the coloradito; with its brick-red color of roasted chiles, sautéed spices, and ground, charred bread, it is elusively spicy and with a slightly tangy sweetness, a little smoky, with the fullness of toasted grain and a bit more pungent than the negro or the amarillo, which is especially mild, with its clean chile flavor, a strong top note of cumin and a slightly oily texture. -- posted by Sharon123

Esquites

Mon, 20 Aug 2007 00:15:39 -0400

Easy way to make a classic "vendors" snack. You find this treats in Mexican fairs, parades, and any kind of town celebration. -- posted by La Marz

Buñuelos

Tue, 21 Aug 2007 21:39:16 -0400

This are one of the traditional desserts for Christmas time, or to elebrate the "Posadas." Tis recipe I got it from an add from Tiendas Calimax, in México. -- posted by La Marz

Queso Fundido With Chorizo

Sun, 26 Aug 2007 23:22:13 -0400

After trying a fabulous dish of melted cheese and chorizo at La Fogata in San Antonio Tx, I searched until I found a similar recipe. This one is very close and excellent. From the cookbook, New Texas Cuisine by Stephan Pyles. -- posted by Vicki in CT

Ceviche De Gringo

Tue, 28 Aug 2007 17:07:13 -0400

This is a seafood dish cooked without heat that originated in South America. -- posted by Johnny John John

One Shot Smokin', Huntin' and Fishin' Outdoor Cookin' Sauce!

Wed, 29 Aug 2007 23:14:32 -0400

The "One Shot" is a generous slug of Bourbon whiskey, (My husband's favourite tipple after Scotch Whisky!) which I think really gives this sauce a lovely mellow feel to it. The "Smokin'" comes from the addition of liquid smoke and chipotle peppers, and the rest of the title tells you this is GREAT if used whilst cooking meat, poultry, sausages or fish OUTDOORS, preferably over wood or coals! I devised this barbecue/marinade sauce some time ago, and I have decided to post it now, in order to enter the Grilling and Barbecue Forum's BBQ sauce contest! I hope you enjoy this as much as we do - happy OUTDOOR cookin'!! N.B. Quantities listed fill a large jam jar, about 20 fluid ounces - you can cut back on the ingredients to suit your requirements, but it does keep very well in the fridge. -- posted by French Tart

Salt Free Southwest Seasoning Mix

Sat, 15 Sep 2007 06:57:03 -0400

I prefer a seasoning mix that doesn't contain already salt, so here's one I enjoy. It works well as a meat/poultry/fish rub or as you would use chili powder. Great added to taste to your salsa, chili, tacos, tostadas, refried beans, burritos, enchilada sauce, flour dredges, what have you. Very flexible to use! :) -- posted by Julesong

Turron De Alicante / Almond Nougat

Mon, 17 Sep 2007 19:51:46 -0400

Turron is a product I grew up eating during Christmas time. It's a hard candy confection made out of caramel and almonds. There are other kinds out there, soft, chewy, etc. I used to be able to buy it at the store, but sometimes it's hard to find. The oblea might be hard to find, check in the international isle at your local store. This is mainly sold in Spain. You can also try my recipe for obleas if you have the time.(Convert to US measurements if needed) Enjoy -- posted by Kitty Kat Cook

Best Damn Guac Ever (Guacamole)

Sat, 17 Nov 2007 13:03:11 -0500

I made this recipe because I was tired of bland guacamoles that called for only 3 or 4 ingredients. It's all about the FLAVOR. -- posted by Wine&dine

Kicks Like a Mule - Mexican Jalapeno and Cornbread Muffins!

Thu, 29 Nov 2007 01:44:28 -0500

These lovely little cornmeal muffins have quite a kick to them, it's the jalapeno peppers! A very simple and easy recipe that goes so well with chili, stews, soups, chilli con carne or when served as an appetiser snack - split them in two and spread with savoury butters or serve with dips. I made these up as an experiment, and they turned out so well, that I am on my third batch already! -- posted by French Tart

Mexican Christmas-Wedding Cookies

Tue, 18 Dec 2007 19:54:51 -0500

These addictive little cookies are a Christmas version of the popular Mexican wedding cookies. -- posted by lynnski / LA

Tres Leches & Cream Cake

Fri, 28 Dec 2007 19:55:17 -0500

My sister's favourite cake. This one only took three tries to get everything right, but WOW. A new family favourite that made a splash with its 2007 Christmas dessert table debut. (Note: This is NOT a traditional recipe, this MY interpretation of a traditional recipe. Therefore, this recipe DOES NOT and WILL NOT ever correctly include "goats milk" because I don't like it, and I don't cook with it.) -- posted by JAKunlimited

Special Leche Flan

Mon, 31 Dec 2007 15:34:52 -0500

Leche flan, though only has a few ingredients, requires quite a few tricks to be good leche flan. Straining the egg mixture with cheesecloth is an important step. This process removes the foams that may create bubbles when flan is cooked. Soft cotton cloth will work just as well. Lineras can be bought in any Asian supermarket. If unavailable a cake pan or any small-sized aluminum pans will do. -- posted by www.thecookmobile.com

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

Always Gone Taco Dip

Tue, 08 Jan 2008 19:17:59 -0500

A co-worker of mine always made this taco dip and ever since I stole the recipe from her it's been a big hit anywhere I bring it. Be prepared for this to always be your "thing" to bring! You can also easily jazz up this taco dip to your liking by adding the toppings you like! -- posted by CoreyAnn

Posole for the Crock Pot

Fri, 08 Feb 2008 15:39:44 -0500

This is a very fast and easy dish, perfect in cold weather, as it warms you up with temperature and spice. Posole is traditionally eaten in New Mexico on Christmas Eve. -- posted by PainterCook

Estratos Mexicanos

Tue, 12 Feb 2008 17:51:27 -0500

Recipe from a family friend who lives in Mexico near the town of Tehuantepec. Fairly healthy when you add a serving of fruit to this meal. -- posted by Celticevergreen

Pablo's Traditional Jalisco Pozole Soup

Thu, 20 Mar 2008 00:56:34 -0400

Pozole is a staple of New Mexican cuisine. This pork and hominy dish, rich in spiciness and flavor, will satisfy the hungriest families and friends on the coldest of days. Add chopped cilantro and lime juice to soup...cilantro and the sourness of the lime combine to give the soup plenty of zing! -- posted by SassyMom3

Favourite Mexican Wedding Cakes - Pecan Cookie Balls!

Mon, 24 Mar 2008 18:34:38 -0400

I love these gorgeous little balls! The use of nuts & icing sugar reminds me of Algerian style cookies - my husband loves them as they are so similar. If you give them a few coats of confectioners sugar youwill get a beautiful finish. This recipe was originally from McCormicks. -- posted by Um Safia

Spanish Tapas Manchego, Membrillo and Chorizo Toasties

Thu, 27 Mar 2008 23:43:03 -0400

This is SUCH a great recipe! I found it in a supermarket recipe leaflet, and I have made these tasty little toasted sandwiches regularly since then. They are GREAT for Tapas style appetisers or, serve them for a light lunch or snack. Try to use a high quality chorizo that contains real Spanish smoked paprika. If you cannot source "Membrillo", a Spanish quince paste, then you could use a high fruit content jam or preserve. Serve these as appetisers with glasses of chilled Fino sherry. Alternatively, these can be served for a light lunch or a snack. -- posted by French Tart

Scallop Ceviche

Tue, 01 Apr 2008 01:28:49 -0400

An excellent first course for your Mexican-themed dinner or party. Just make sure you are using the freshest scallops you can get, since you will be essentially eating raw fish. From Good Food Magazine May 1988. -- posted by JackieOhNo!

Chiles Rellenos With Roasted Red Pepper Sauce

Tue, 01 Apr 2008 01:30:36 -0400

This makes a nice main dish for your Mexican-themed dinner or party. From Good Food Magazine May 1988. -- posted by JackieOhNo!

Sonoran Rice

Tue, 01 Apr 2008 01:30:46 -0400

This dish makes a mildly flavorful accompaniment to any Mexican dish. From Good Food Magazine May 1988. -- posted by JackieOhNo!

Pineapple-Jalapeno Salsa

Tue, 01 Apr 2008 01:30:56 -0400

No Mexican-themed dinner or party would be complete without this sweet and savory salsa on the table. From Good Food Magazine May 1988. -- posted by JackieOhNo!

Strawberries With Almond Custard

Wed, 02 Apr 2008 00:07:55 -0400

And, finally, the perfect ending to your Mexcian-themed dinner or party. This requires some planning ahead, as it requires from 3 to 24 hours to chill. From Good Food Magazine May 1988. -- posted by JackieOhNo!

Chilaquiles

Wed, 16 Apr 2008 18:29:23 -0400

Usually, chilaquiles are eaten at breakfast time. This makes them a popular recipe to use leftover tortillas and salsas. Chilaquiles are often thought to be a cure for the common hangover; this is because in Mexico it is believed that spicy foods help in the recovery process from a hangover. -- posted by Karen From Colorado

Cinco De Mayo Sloppy Joes

Thu, 24 Apr 2008 01:53:27 -0400

I love Cinco De Mayo and I wanted to invent a recipe for my celebration! These sloppy joes have a cheesy, spicy, kick to them. I hope you like them! -- posted by Chef*Lee

Cinco Oh-My-Oh Salsa

Mon, 05 May 2008 21:52:49 -0400

An simple salsa recipe that is NOT for the faint of heart. Made with habanero peppers, this is a very hot salsa. Use less peppers to ease the heat. -- posted by Chef Robby

Cinco De Mayo Guacamole

Wed, 07 May 2008 19:14:28 -0400

It's Cinco de Mayo, and I'm CRAVING guacamole... I totally threw this together on a whim, and I think it was one of the BEST I've ever made. Please note that I used my Penzey's Smokey Flavored Salt for the salt listed in the recipe. Plain old salt is ok too! -- posted by Kozmic Blues

Soy-Nudo

Fri, 19 Sep 2008 21:49:41 -0400

If you love Menudo and then you'll love soy-nudo. It is a wonderful vegetarian alternative to a favorite Mexican dish. -- posted by Chef #959840

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

Panile

Wed, 03 Dec 2008 22:59:03 -0500

This is also an ancient Mexican recipe, delicious enchiladas dressed with a sauce made of peanuts and Pasilla peppers. Excelent side dish for Carne Asada (grilled beef or chicken). -- posted by Salvador Vilchis

Corn Casserole

Fri, 02 Jan 2009 23:47:51 -0500

Mexican style corn. Big hit at Thanksgiving. -- posted by Yesi09

Carne Asada Tortas

Tue, 27 Jan 2009 12:37:05 -0500

From the book, Barbeques, Parties and Potlucks. Submitted by Karen Rogers Riedel. Preparation time does not include marinating time. From the recipe: "Try grilled boneless chicken breasts, adjust grilling time as necessary. The carne asada is also great in burritos, quesadillas or just served on its own." -- posted by Recipe Junkie

Spicy Pumpkin Flan (Healthy Alternative to Pie)

Wed, 25 Mar 2009 02:07:41 -0400

I've made this recipe very spicy and flavourful to my tastes. Tinker around with adjustments to the spices to your liking, though I recommend leaving equal if not more ginger than cinnamon and then lessening cloves and allspice to your taste (reduce allspice before you reduce cloves for a better balance). Also, you can lighly spray cooking oil into the cake pan before you add the caramel (perhaps more on the sides than the bottom, because caramel will make it slippery on bottom). This will help you as you are trying to separate flan from pan with a spatula when cooked. -- posted by GoldsmithLissa

Holy Guacamole!

Fri, 01 May 2009 03:14:10 -0400

This a total crowd pleaser. When I made this the first time, I made it with only one avacado(thats all I had) and my dad ate the whole thing. It was so good my mom drove all the way to the grocery store just to get more avacados! Amazingly Simple, Healthy, And Totally Delish! Diabetic Friendly, Egg-Free, Lactose-Free, Vegan, and Kosher! -- posted by Abeer1994

Polvorones - Mexican Cookies

Sat, 02 May 2009 16:29:14 -0400

These pretty little cookies have the flavor of orange, butter and walnut. The powdered sugar balances with a touch of sea salt. I ate cookie after cookie all in the name of being able to write this recipe introduction- or at least that's my excuse and I'm sticking to it. Wrapped in colored tissue paper makes them a perfect way to celebrate Cinco de Mayo. From Williams Sonoma Mexican -- posted by cookiedog

Puntas De Filete a La Nortena

Mon, 04 May 2009 20:14:06 -0400

Translation: Beef Fillet, Northern Style. This authentic, regional Mexican dish is made fiery with the use of green serrano chiles. Make sure you have a nice cold Mexican beer standing by! -- posted by JackieOhNo!

Cinco De Mayo Chicken Casserole

Wed, 06 May 2009 17:48:41 -0400

When I wasn't able to get to the market for Cinco de Mayo, I came up with this recipe. You can use fresh corn and bell peppers. There is certainly room for improvements, but I was impressed with the flavors. Serve with a great salad with Salsa Ranch dressing. -- posted by ReneeT

Nachos De Chili's Grill Copycat

Fri, 08 May 2009 11:43:53 -0400

Nachos cooked on tostados with beans, chili and cheese. Great for the game with cold beer. This is really good with leftover fajita meat, shredded chicken, cripy bacon, bbq brisket, pulled pork or taco meat. Another twist is subsitute chopped chipotles in adobo sauce instead of sliced jalepenos. You can always cut the tostados after pulling from oven and let guest apply thier own toppings. -- posted by sctdvdltl

Chicken or Beef Chimichangas (Tex-Mex)

Sat, 09 May 2009 12:21:58 -0400

These are from the delicious TexMex cuisine that are like fried burritos. Posted for ZWT. -- posted by Pneuma

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

Smoky Guacamole

Sat, 04 Jul 2009 14:22:41 -0400

A smoky dip made with chipotle in adobo sauce. Use as a spread or for a dip. -- posted by ~Rita~

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

K-Jon Black Bean Chipotle-Lime Chili

Sun, 11 Oct 2009 03:22:49 -0400

A very unique tasting chili of smoke and citrus. Peerfect heat to wow the crowd! -- posted by K-Jon Chef

Alpo Dip!

Fri, 18 Dec 2009 01:43:27 -0500

Great Nacho Dip for any party , great to share with family and friends ... whether for a holiday party, birthday party , football game or just because . If you like Nachos and cheese This dip will blow your mind! -- posted by Chef #1486200

Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole

Mon, 11 Jan 2010 08:54:15 -0500

This recipe was made from leftovers and has been requested again ALREADY by Malcolm, my husband! Cooked chicken is mixed with smoky, hot chorizo sausage and folded through a chipotle chilli tomato sauce..........sounds too hot?! I then added some sweet corn, sour cream and a jar of mild salsa to calm it down a bit, but please DO use hot salsa if you like a little spice in your life! I topped this with a dollop of sour cream and dressed it with chopped jalapeno peppers, parsley and a little chopped coriander (cilantro) for a perfect cold weather lunch. I devised this recipe especially for the Two for One Leftovers event in the Cooking Photo's Forum. Please adjust the chilli powder to your own requirements. I like spicy food but Malcolm does not, so I topped mine with loads of chopped jalapeno peppers and a sprinkling of chipotle chilli powder!! NB: I used Spanish chorizo sausage, which is cured; if you are using fresh chorizo sausage, it needs to be browned beforehand.(I made this original recipe with leftovers from KissKiss's Recipe #368069. However, ANY cooked chicken will do for this!) -- posted by French Tart