Mexican Recipes
487 recipes found
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
Hot Chili Sauce With Avocado
Mexican-Style Pot Roast With Raisins And Almonds
Black Bean and Mango Salsa
Hot Chili Sauce (Pico de Gallo)
Shredded Chicken for Tacos
Just about any food that fits on a tortilla has found its way into some type of taco, but this shredded chicken remains an easy weeknight staple. Poached in a simple broth of onion, garlic and spices, the chicken stays moist and is infused with flavor. You could opt for boneless, skinless chicken thighs or breasts; add some fresh cilantro or sliced jalapeño to the liquid; use a glug of light beer, if you have some on hand. Shred the cooked chicken into bite-size pieces and it’s ready to be tucked into a taco with little more than some pico de gallo. You could freeze the resulting stock for future use or even boil it until thickened to drizzle it over the meat. The rules here are far from ironclad, but the fail-proof method guarantees an easy building block for tacos and beyond.
Jalapeno-Stuffed Game Hens
Fish Veracruzana
Pico de Gallo Salsa Fresca
Mole Coloradito
Mango Ceviche
Yucatan Fish With Crisp Garlic