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Cuisine  >  Recipes with ingredient “poultry”
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Showing 26—50 of 73 results

Maguey Leaf Wrapped Cooking: Mixiotes by Karen Hursh Graber

The word mixiotes refers to one of the most delectable dishes within the wide spectrum of Mexican cooking, as well as the wrapping used to contain these steamed individual meat stews. This wrap... read more
vegetables poultry main-dishes salsas

Chicken and Huitlacoche Stuffed Chiles: Chiles Rellenos con Pollo y Huitlacoche by Karen Hursh Graber

This dish teams huitlacoche with poblano chiles, which fill the markets during the summer months and gradually go from dark green to red as the season progresses. By September, the majority have turned... read more
cheese vegetables poultry main-dishes

Chilaquiles with Chicken and Cheese: Chilaquiles con Pollo y Queso by Karen Hursh Graber

Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning "poor man's food", chilaquiles were undoubtedly invented as a way of using up lefto... read more
cheese poultry masa breakfast salsas

Jalisco Style Red Pozole: Pozole Rojo Jalisciense by Karen Hursh Graber

In Jalisco, red pozole is more common than either white or green, and any red pozole, even if found in other regions, is usually called jalisciense or tapatío, meaning Jalisco style. The use of ... read more
poultry main-dishes soups rice-and-grains Jalisco

Pollo en Amaranto: Chicken in Amaranth Sauce by Karen Hursh Graber

This dish, and other similiar chicken and amaranth combinations, is also called mole de amaranto and tinga de pollo con amaranto, depending on the part of the country where it is found. D... read more
poultry main-dishes

Duck Breast in Pumpkin Seed Sauce: Pechuga de Pato en Pipian Verde by Karen Hursh Graber

Pipian is a specialty of central Mexico, especially the states of Puebla and Mexico. Restaurants in Mexico seem to feature more duck on their menus in the last few years, although the native muscovy du... read more
poultry main-dishes salsas

Chilmole: Turkey in a Dark Spice Sauce by Karen Hursh Graber

Chilmole - sometimes called relleno negro - is made from one of the classic recados, or seasoning combinations. This dish, said to have originated in Campeche, is eaten all over th... read more
poultry main-dishes Campeche, Campeche

Grilled Chicken: Pollo al Carbon by Karen Hursh Graber

Although there are two distinct schools of thought on grilled chicken, one that advocates par boiling and one that does not, Mexican cooks do not par boil and are not afraid to let the chicken skin bla... read more
fruit poultry main-dishes

Chicken and Fruit Stew: Estofado de Pollo en Frutas by Karen Hursh Graber

Somewhat akin to the manchamanteles of Oaxaca and Puebla, this Chiapan main dish typically uses very little chile. Instead it is characterized by the sweet and tart contrast of the vinegar marinade and... read more
vegetables fruit poultry main-dishes soups Chiapas

Chicken Livers Cooked in Corn Husks: Tamal de Higado by Karen Hursh Graber

Although it contains no corn dough, this dish is called a tamal because of its cornhusk wrapping. Chicken livers are popular in Mexico, and in Oaxaca they are a traditional food at weddings. This re... read more
poultry main-dishes

Oaxacan Yellow Mole: Amarillo by Karen Hursh Graber

Called simply (and fondly) "amarillo", this dish is a specialty of the Central Valleys region of Oaxaca. Although usually made with chicken, it is one of the few moles that are excellent with beef. ... read more
vegetables poultry mole-and-pipian Oaxaca

Braised Chicken with Vanilla: Pollo al Vainilla by Karen Hursh Graber

As unlikely as it may seem, vanilla pods, or "beans", are a tantalizing addition to this speciality of the Totonac Sierra Oriente, the beautiful mountain range that separates coastal Veracruz from the ... read more
poultry main-dishes Veracruz

Chihuahua-Style Roast Turkey: Pavo al Horno Estilo Chihuahua by Karen Hursh Graber

Northern Mexico is the home of a large turkey industry. Recent years have seen the increase in birds known as doble pechuga - literally "double-breasted" - because of their high proportion of wh... read more
vegetables fruit poultry main-dishes Chihuahua

The Comrad's Russian Salad: Ensalada Rusa de la Comadre by Karen Hursh Graber

The original Russian salad was made with smetana, a thick, slightly sour cream used in Russian and Finnish cooking. Variations may include shredded beef and a variety of vegetables, but potatoes and... read more
vegetables poultry salads salad-dressings

Lime Soup: Sopa de Lima by Karen Hursh Graber

This specialty of the Yucatan, although it comes from a warm climate, is great winter comfort food. The variety of lime called Citrus Limetta grows in abundance in the Yucatan, although other varieties... read more
poultry soups Yucatán

Rabbit With Wine And Herbs: Conejo con Hierbas de Olor by Karen Hursh Graber

Fresh herbs make all the difference in this recipe, and dried ones should not be substituted. In Mexico, fresh herbs are available in most markets, but people often keep pots of them on the patio for p... read more
poultry main-dishes spices

Chicken in Pulque Broth: Pollo en Pulque by Karen Hursh Graber

Now that pulque is sold in cans, it is more accessible to people outside the pulque producing regions, but diluted beer can be substituted and the recipe is written to be used with either one. This hea... read more
poultry main-dishes soups rice-and-grains Hidalgo

Grilled Turkey Breast: Pechuga de Pavo a las Brasas by Karen Hursh Graber

Chihuahua's capital, also called Chihuahua, is famous for its restaurants which specialize in food prepared on large grills, or brasas. This is a good recipe for those who eat white meat only, o... read more
fruit poultry main-dishes

Pollo Tizatlan by Karen Hursh Graber

The most distinctive ingredient in this dish is amaranth (amaranto), native to Tlaxcala and cultivated for use in cooking (most notably moles and the homemade bars of candy called alegrías, sold in ev... read more
vegetables poultry main-dishes salsas rice-and-grains

Chicken in Green Mole: Pollo en Mole Verde by Karen Hursh Graber

A mole is a stew which incorprates ground chiles, seeds, and sometimes nuts. The basis of a mole verde is the tomate verde, called a "tomatillo" north of the border. In Mexi... read more
poultry main-dishes mole-and-pipian

Yucatecan Salbutes: Salbutes Yucatecos by Karen Hursh Graber

These delicious antojitos, sold in markets in Merida and other peninsula towns, are small, thick tortillas with a variety of toppings, including the local versions of moles, made with gro... read more
vegetables poultry masa Yucatán

Chicken in Poblano Cream Sauce: Pollo Poblano by Karen Hursh Graber

This easy recipe is one of the few instances where poblanos are used without having to be roasted and peeled. The sauce can be made ahead of time and the dish assembled quickly before serving. I... read more
cheese poultry main-dishes

Braised Quail with Garlic and Chile: Guilotas de Tierra Caliente by Karen Hursh Graber

This recipe is adapted from La Cocina Familiar en el Estado de Guerrero, published by Editorial Océano. It is a typical regional game dish. Ingredients: 4 quail, washed, dried and split ... read more
poultry main-dishes salsas Guerrero

Chicken with Anchos and Oyster Mushrooms: Pollo al Ancho con Setas by Karen Hursh Graber

Oyster mushrooms (pleurotis ostreatus), called setas in central Mexico, are now widely grown commercially, and therefore easy to find at any large market. This may be made one day ahead and refr... read more
vegetables poultry main-dishes salsas

Veracruz-Style Tamales with Chicken: Tamales Rojos Veracruzanos con Pollo by Karen Hursh Graber

I first had these many years ago in the main plaza of the port of Veracruz. We'd stayed out so late listening to the wonderful local musicians that it was morning already and we were starving. The only... read more
poultry masa main-dishes Veracruz
Showing 26—50 of 73 results