Mexican Recipes
498 recipes found
Corn Tortillas From Masa Harina
In Mexico, masa for tortillas is always made from nixtamal, dried corn that has been treated with an alkali, like ash or slaked limestone (called cal in Mexico), that softens its texture and vastly improves its nutritional profile. Nixtamalization also changes the flavor and aroma of corn in ways that are addictive and indelible but almost impossible to describe.
Tortillas
Slow-Roasted Pork for Tacos
To make tacos for a crowd, you can’t do better than to begin with slow-roasted pork, scented with cumin and coriander, garlic and red pepper. Use shoulder or butt meat and you won’t go wrong, as the high fat content makes the meat self-basting. Slow, indirect grilling is ideal, but you don’t lose much by cooking the pork in the oven, using moderate heat. Shred and serve on warm tortillas.
Grilled Scallops and Avocado Corn Burritos
Cold Veal Soup With Salsa Verde
Roasted Pepper Tacos With Cream
Mark Bittman’s Tamales
Making tamales doesn’t have to be difficult. With a little planning, you can have this traditional treat at hand. Start the night before, setting the husks to soak overnight. The next day, mix the masa marina with some chicken stock, lard, salt and baking powder. Lay the mixture onto the husks along with shredded meat, wrap and steam them in a rack. It’s a perfect project for the intermediate home cook, hoping to broaden a skill set. If it feels like a lot, invite a friend over, crack open a couple of beers and make it a party.
Beef Ribs with Mol Coloradito
The earthy, fruity, spicy, though not especially fiery “little red” mole -- one of Oaxaca’s seven classic sauces -- is cooked separately and seared onto the ribs at the end to form a savory crust.
Classic Margarita
Tacos With Carnitas And Avocado Butter
Watermelon Pico De Gallo
Rice With Andouille And Kale
Rather than a mere afterthought -- a sad spoonful of white on a dinner plate -- rice is now rivaling pasta as both backbone and canvas for a main dish. This recipe riffs on a basic dish from Diana Kennedy, the doyenne of Mexican cooking, who has documented that country's technique for simmering one-pot meals from short-grain rice. Her Mexican rice recipe is endlessly amenable to different ingredients and moods.
Reddish Mole (Coloradito)
Arroz Verde
Mexican-Style Avocado And Vermicelli Soup
Queso Fundido
This ooey, gooey cheese dip gets a little kick from the addition of fresh jalapeño pepper and chorizo sausage. Serve the dip hot with soft tortillas, or tortilla chips, depending on your mood.
Pecan Soup
Corn Bread Chorizo Stuffing
Salsa (A Cold Tomato And Chili Dish Or Relish)
Oaxacan Yellow Mole Filling
Oaxaca is the place where they invented mole sauce, "that perfect specimen of Mexican cooking," according to Ana M. de Benitez in "Pre-Hispanic Cooking." This is also where the natives carve wonderful mythological creatures and eat their tamales steamed in banana leaves (unlike anywhere else in Mexico).
Pumpkin Tamales With Black-Bean Filling
Jalapeno Corn Muffins
Corn And Cheese Bread