Posole and tortillas star alongside beans, chicken and beef in Mexican cooking. From the humble taco, enchilada and burrito to Swordfish Steaks with Yucatecan Garlic-Spice Marinade, Mexican food has something for every taste and style of cooking.
This is a very versatile sauce. It can be used as a marinade for grilled meats, chicken, and seafood, or as a sauce for braising meats or making chile.
Drunken Chile con Carne Tacos
This chile con carne is made with chunks of beef slowly braised with beer and chocolate for full flavor.
Asian Tuna Tacos
In this dish, tuna steaks are seared with a sesame seed crust and served with a wasabi mayonnaise,chopped scallions, and cilantro, all in a flour tortilla.
Tacos with Pork in Green Sauce
The acidity of the tomatillos beautifully balances the fat of the pork shoulder, while the onion and additional cilantro provide extra crunch and fragrance.
Huevos Mexicanos (Mexican Scrambled Eggs)
These spicy Mexican scrambled eggs star red bell pepper, green chile and tomatoes.
Serve this versatile filling in tacos, stuffed into peppers or on top of baked potatoes.
Spicy Shrimp Ceviche
Lime juice, ginger, habanero pepper and garlic add punch to lightly sauteed shrimp from Crisco Cooking Oils.
Mom’s “It’s Friday, No Meat Day” Meatless Enchilada
Saute garlic in oil and oregano for several minutes. Add Las Palmas Enchilada sauce, tomato sauce, water and salt; bring to boil, add flour, then…
Two-Cheese Turkey Enchiladas
These health-conscious enchiladas feature lean ground turkey with green peppers and onions, sprinkled with reduced-fat cheddar cheese in flour tortillas.