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.
Pollo en Mole Verde
Epazote is a fresh herb that can be found in Latino markets. Its flavor is strong, acidic and lemony. The most common use of epazote is to flavor beans and sauces.
Salsa de Molcajete
The name of this salsa is derived from the fact that it is traditionally made by grinding the ingredients in a molcajete, or mortar, for a chunky consistency. For entertaining, serving the salsa in a molcajete makes a nice and festive presentation.
Chicken Tacos with Honey Chipotle Sauce
You may serve the tacos with salsa instead of the honey chipotle sauce. Use a store bought rotisserie chicken for a quick-and-easy meal.
Lime Cilantro Chicken Tacos
Rotisserie chicken gives you a jump-start on an easy dinner with Tex-Mex flair.
Fast-off-the-Grill Chorizo Quesadillas
Heat a medium skillet over medium-high heat. Use a spatula to crumble the chorizo as you place it in the pan. Sauté the chorizo until…
Easy Sausage Empanadas
Crumble sausage in a medium skillet. Add onion, garlic powder, cumin and oregano; cook over medium-high heat till sausage is no longer pink. Drain and…
Tortilla Crusted Chicken Paillard with Sacaton Relish
In medium saucepan, sauté bacon over medium-low heat until just crisp. Add onion; cook until light browned, about 7 minutes. Stir in tomatoes and green…
Chile Rellenos with Guajillo Chile Sauce
Long green chiles filled with cheeses, raisins and pecans; baked and sauced.