Archive for the 'Meat Recipes' Category

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 [...]

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 [...]

Roasted Poblano Chicken & Bean Soup

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 [...]

Chicken and Potato Croquettes / Tortitas de Papa con Pollo

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 [...]

Chicken and Cheese Stuffed Chiles / Chiles Rellenos de Pollo

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, [...]

Mexican Carne Asada in Chipotle Salsa

Ingredients: 2 Garlic Cloves, coarsely diced 1/4 to 1/3 Cup Fresh Cilantro, chopped 1/4 Cup Chipotle Chiles in Adobo Sauce, chopped 1/4 Cup Vegetable or Olive Oil 2 to 3 Tablespoons Freshly Squeezed Lime Juice, or 1/4 Cup Orange Juice 1 Tablespoon Brown Sugar 1 Teaspoon Ground Cumin 1/2 Teaspoon Ground Cinnamon 1-1/2 Pounds Flank [...]

Mexican Green Chilaquiles Recipe

Ingredients: 1 Dozen Corn Tortillas (slightly stale and dry) Vegetable or Corn Oil, for frying Salt 1 Pound (about 4 to 5 medium-sized) Tomatillos, husks removed and washed 2 to 4 Serrano Chile Peppers, depending on desired spiciness 1 Medium White Onion 2 Garlic Cloves 1 Tablespoon Chicken Bouillon Powder 1 & 1/2 Cups Hot [...]

Mexican Discada Recipe – Discada Norteña

Ingredients: 1 – 1 1/2 pounds Arrachera (Skirt Steak) Freshly Squeezed Juice from 3-4 Limes 1 – 2 Tablespoons Achiote Adobo Paste Ground Cumin, to taste (if the achiote paste doesn’t include cumin) Freshly Ground Black Pepper, to taste 1 Bottle of Beer (like Negra Modelo) 1 Medium White Onion, cut into wedges 2 Bunches [...]

Mexican Lasagna Recipe

Ingredients: Mexican Salsa Verde (see recipe) Mexican Salsa Roja (see recipe) 2 Tablespoons Olive Oil 1 to 1-1/2 pounds Ground Beef 1/2 Teaspoon Ground Cumin 1/2 Teaspoon Cayenne Pepper Freshly Ground Black Pepper, to taste Salt, to taste 2 Tablespoons Olive Oil 1/2 Cup White Onion, coarsely chopped 2 Garlic Cloves, minced 12-15 Small Mushrooms, [...]

Mexican Tamarind Chicken (Pollo al Tamarindo)

Ingredients: 1 Medium Chicken, whole or cut into pieces Salt and Pepper to taste 2 Tablespoons Olive Oil 1 Onion, chopped 2 Garlic Cloves, minced 4 Chiles de Arbol, minced, or to taste (if you don’t want it too spicy) 1/2 Cup White Wine 1/2 Cup Tamarind Pulp 1 Cup Chicken Broth 1 Tablespoon Chipotle [...]