Stuffed Chiles Ingredients: 3/4 Cup Raisins 1/2 Cup (125 ml) Dry or Sweet Sherry 8 Large Poblano Chile Peppers 3 Roma Tomatoes 500 Grams (1 Pound) Ground Pork 1/2 Medium White Onion, diced 2 Garlic Cloves, minced 1 Cup (250 ml) Chicken Broth (or substitute 2 Teaspoons Chicken Bouillon Powder dissolved in 1 Cup Hot [...]
Mexican cuisine includes the use of the delicate flor de calabaza (also known as squash blossoms or pumpkin flowers). These flowers are used in a variety of ways, such as in quesadillas, empanadas, and soups. In addition to flor de calabaza, epazote is another native plant which is an integral part of Mexican cuisine. You’ll [...]
Pollo Encacahuatado, a delicious dish originally from Puebla, does take a bit of prep time, but it’s definitely worth it! This recipe makes quite a few servings, so you can cut it in half if you’d like. I used my slow-cooker because I wanted the chicken to practically fall off the bones, but you can [...]
Ingredients: 1 to 2 Garlic Cloves 1/4 Cup Olive Oil 1/4 Cup Vegetable Oil 1 Teaspoon White Wine Vinegar Freshly Squeezed Juice of 1 Lime (about 1 to 2 Tablespoons) 1 Tablespoon Mayonnaise 2 Tablespoons Sour Cream 2 Teaspoons White Sugar 1/8 Teaspoon Ground Cumin 1/2 Teaspoon Sea Salt, or to taste 2 & 1/2 [...]
Ingredients: 500 Grams Pinto Beans, debris removed and rinsed 1 Whole Chicken, cut into separate pieces (keep the feet – they add nice flavor to the soup) 1 Tablespoon Vegetable Oil 4 Tablespoons Butter 7 Cups Chicken Stock (you can substitute chicken bouillon powder in hot water) 1 Large Onion, chopped 6 Garlic Cloves, minced [...]
Croquette Ingredients: 1 Boneless Chicken Breast, seasoned and cooked as desired 1 Pound (about 5 medium) White Potatoes 2 Garlic Cloves, diced 2 Eggs 1/4 Cup Fresh Cilantro, coarsely chopped 1/4 Cup Hard Cheese, like Queso Enchilado or Parmesan Salt, to taste Freshly Ground Black Pepper, to taste About 1/2 Cup Flour Vegetable Oil, for [...]
Ingredients: 1 Medium Onion 2 Garlic Cloves About 3 Cups Cooked Bayo Beans with their broth (see recipe below) (canned beans may be substituted) 4 Pasilla Chile Peppers, stems removed 2/3 Cup Chicken Broth Salt, to taste 1/2 Pound Oaxaca Cheese (Mozzarella or Manchego can also be used) 1/2 Pound Queso Fresco (Farmer’s Cheese can [...]
Huauzontle (also spelled guauzontle and huazontle) is an herb native to Mexico. Its name is of Náhuatl origin (“huautzontli”), and it has a long history of use in Mexican cuisine. Its appearance is somewhat like what broccoli would look like if it were elongated, and its flavor is a bit like spinach. Not only does [...]
Sometimes we need a little inspiration to liven up leftovers. My dad came up with this recipe for that very reason. Whether starting with leftovers or from scratch, we’re sure you’ll enjoy this dish. This is also an egg-free version of chiles rellenos. Ingredients: 1 Boneless Chicken Breast (you can also substitute beef or pork, [...]
Here in Mexico, this dish is particularly popular in December, March and April. During these months, it’s very easy to find romeritos, a wild plant which has sprigs somewhat resembling rosemary, but which has a delicate taste closest to that of baby spinach. If you can’t find romeritos where you are, you can substitute fresh [...]
