This is a hearty side dish or a good light lunch or supper entrée. It is also great on a buffet table, since it can be successfully served at room temperature. It is adapted from my first book, Take This Chile and Stuff It, where the recipe was presented with squash blossoms, but it can be made […]
Continue ReadingIn Puebla, these are most often served as small, finger-size rolls, in which case they are referred to as taquitos. Grape leaves usually come in a jar, packed in brine, and must be thoroughly rinsed before cooking. Cabbage leaves are sometimes used instead of grape leaves, making tacos de col. Ground beef may be substituted for the lamb. Ingredients: […]
Continue ReadingIf you don’t have the time or inclination to roast the pork, or you cook for only one or two people, try the sauce with pan fried or grilled pork chops. The coriander has a much livelier taste if you grind the seeds yourself in a spice grinder rather than buying it ground. If you […]
Continue ReadingNothing says autumn like pumpkins, and this dish, with the smoky flavor of roasted poblano chiles, captures the colors of turning leaves. Serve it, along with rice and salad, as a vegetarian main dish, or a side dish with grilled or roasted meat or poultry. Ingredients: 3 pounds West Indian pumpkin (calabaza) or butternut squash […]
Continue ReadingAna María Flores Sánchez Ingredients: 1/2 kilo ground beef 1/2 kilo ground pork 8 large sausages 4 eggs 1 poblano peppers, cleaned, seeds and veins removed and chopped 1/2 onion, chopped 2 Tbsp. chicken bullion concentrate 1/4 C. worcestershire Sauce 6 Tbsp. bread crumbs 12 thin slices of bacon 1 Tbsp. oil Salt to taste. […]
Continue ReadingWhether leftover roasted duck or store-bought or homemade confit is used, the green salsa, with the slight tartness of tomatillos, is a perfect foil for the rich flavor of duck. The salsa is also good as a dip with totopos or tortilla chips. Ingredients: 1 tablespoon duck fat or vegetable oil 1 medium onion, cut into thin […]
Continue ReadingBeer is a great addition to marinades for grilled chicken. Here, the beer and chipotle lend a distinctive taste to the traditional Sonoran roadside-style grilled chicken. If the weather is too cool for grilling, use the broiler. Chicken is a nice empty canvas for the assertive flavor of this marinade. Ingredients 1 cup dark Mexican […]
Continue ReadingAfter poultry, pork is the most popular meat to serve in pipián sauces, and goes particularly well with green pipián, where the fresh green chiles and herbs counterbalance the richness of pork. Made with vegetable broth instead of meat or poultry broth, pipián verde makes a good vegetarian dish. Cut into large chunks and cooked in broth or roasted in the […]
Continue ReadingThis soup is a Mexican classic, and though it is said to have originated in Jalisco, it is found on menus throughout the country. This version is hearty enough to serve as a one-dish meal. The ingredient that gives this soup its distinctive flavor is the chipotle chile. Place the chicken, onion, garlic, chiles, cilantro and salt […]
Continue ReadingShort ribs are both tasty and economical, but many people shy away from them because of their long cooking time. Mexican cooks frequently use pressure cookers for tougher cuts of meat, usually with tender, tasty results. I recently purchased a safety pressure cooker (olla express) manufactured in Spain by the MAN Company, which makes two models, […]
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