Archive for the 'Dinner' Category

Mexican Cream of Spinach Soup – Crema de Espinacas

Ingredients: 100 Grams Pecan Halves 2 Medium White Potatoes 2 Tablespoons Vegetable Oil 1 Medium White Onion, coarsely chopped 3 Garlic Cloves, minced 24 Sprigs Fresh Cilantro, washed 2 Large Bunches (about 1/3 Kilo) Fresh Spinach Leaves, washed 1 Liter Chicken or Vegetable Broth Freshly Ground Black Pepper, to taste Sea Salt, to taste Ground […]

Pork Ribs in Guajillo Sauce

Ingredients: 7 Dried Guajillo Chile Peppers 5 Roma Tomatoes 1 Habanero Chile Pepper (or substitute 2-4 Chipotle Chile Peppers in Adobo Sauce for a smokier flavor) 1 Large White Onion 2 Pounds (1 Kilo) Pork Ribs Vegetable Oil 5 Garlic Cloves 1 Teaspoon Ground Cumin 1 Teaspoon Chicken Bouillon Powder Freshly Ground Black Pepper 1 […]

Mexican Garlic Chicken Recipe – Pollo al Mojo de Ajo

Ingredients: 1 Whole Chicken (about 4 pounds) 1 Pound Baby Yellow Potatoes Freshly Squeezed Juice from 2 Oranges Freshly Squeezed Juice from 1 Lime 1/2 Cup Olive Oil 1/3 Cup White Onion, finely diced 7 Garlic Cloves, minced 2 Serrano Chile Peppers, minced 1/4 Cup Fresh Italian Parsley, chopped 1/4 Cup Fresh Cilantro, chopped 1 […]

Chiles en Nogada / Stuffed Poblano Peppers in Nut Sauce

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 […]

Squash Blossom Soup / Sopa de Flor de Calabaza

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 […]

Chicken in Spicy Peanut Sauce – Pollo Encacahuatado

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 […]

Mexican Cilantro-Lime Dressing

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 […]