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    You are in: Home / Cookbooks / Mexican
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    Authentic Mexican recipes for my authentic Mexican DH!
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    This is from a Mexican-themed booklet I bought at the supermarket check-out. We made these with whole wheat tortillas and mango salsa--it's a new favorite of DH's! (*Because this is slightly involved, you may want to start the night before with the pork stock, or let it simmer all day so when you get in from work, the flavors really develop and prep time is quicker.*)

    Recipe #93245

    3 Reviews |  By PaulaG

    This is another great recipe from Sabrosa which is a local entertainment and dining guide. The tomatillos give this an almost citrusy bite. It is a great sauce for spooning on tacos, serving with chips or garnishing your favorite soup or beans. Leave the seeds in the jalapeno if you want this really "hot".

    Recipe #185070

    Tacos al Pastor literally means "shepherd's tacos". Commercially in Mexico, the meat is cooked on a rotating spit and carved into thin slices to fill tacos. This recipe gives you some of the same flavors and you can make it at home. I like to serve it with grilled pineapple slices from my grill pan or the backyard grill. Recipe from TACOS.

    Recipe #257173

    This recipe was found at where it is credited to Chef Dan Gilmore of the Wuksachi Lodge in the Sequoia National Forest. Serve this fabulous sauce on Chef Dan's fabulous Goat Cheese Tamales. Their note: "Find Mexican Chocolate in the Latin foods section of your market. Common brands are Abuelita or Ibarra. The grainy chocolate, mixed with cinnamon and ground almonds, is usually used to make Hot Chocolate drinks."

    Recipe #148961

    I've made and eaten my fair share of tamales and these are the best sweet tamales I have ever eaten! This is an Emeril Lagasse recipe and has become a new family tradition. My DBF suggested that next year we only make these and skip the pork tamales! I didn't use the banana leaves but instead soaked about 40 corn husks in warm water for 1/2 an hour and used those.

    Recipe #200725

    1 Reviews |  By Cynna

    This is a simple recipe for sweet pumpkin tamales. Sweet tamales are not served as a dessert in Mexico but along with savory tamales or other savory dishes. Posted for Zaar World Tour II '06

    Recipe #171045

    Barbacoa in some parts of Mexico and South Texas means cooking a cow's head. Yuk! I got this delicious version from The pulled chuck is served with tortillas.

    Recipe #184735

    Chorizo is a chile-garlic flavored sausage much loved in Mexico and the American Southwest, but most of the commercially-available kinds are made with beef byproducts (such as salivary glands) that don't appeal to many folks. Here's a great recipe that uses ground pork, instead. It is a fresh sausage, so cook it thoroughly. It's highly flavored, so a little goes a long way. It is convenient if it is wrapped and frozen in small packages. Chorizo can be used in many ways! For breakfast, saute it and add to scrambled eggs. Fry up some chorizo and add some beans and spices, or grits or potatoes. Add it cooked to your burrito or taco fillings. It also is good to add cooked to a red chile sauce, stew, or any other dishes you'd like to have a nice Mexican flavor.

    Recipe #102566

    This dish is called Mexican beefsteak because of the colors of the ingredients: white onion, red tomato and green chili. Since white, red and green are the colors of the Mexican National Flag, Mexican beefsteak is one of the most popular dishes in Mexico.

    Recipe #225105

    This is a version of the Mexican dish Pasole that I have lightened up a bit by using chicken instead of the traditional pork roast. It has a flavor similar to chicken enchiladas, but as a soup. As with any of my recipes, please remember amounts of seasonings and spices are to my own family's tastes, so adjust any spices to your own tastes if needed.

    Recipe #210382

    10 Reviews |  By PanNan

    When I visited my DB and SIL this year, she made some fabulous beef tacos. Her cooking is authentic Mexican, which she learned from her mother. I watched her make this simple recipe. She served the beef with tortillas (our choice of flour or corn) and Aztec guacamole. I've also posted the recipe for the guacamole - a must for these tacos. The combination is so flavorful, tender, fresh, and, using corn tortillas, very low fat.

    Recipe #123945

    32 Reviews |  By PanNan

    I recently visited my brother and sister-in-law. She is a fabulous cook who learned from her mother growing up in Mexico City. She doesn't cook from recipes, but from memory and experience of how she was taught. We had a fabulous meal of beef tacos with this guacamole. I watched so I could make it at home. It's different than most because of the tomatillos, and it's wonderful with the beef. I posted the beef taco recipe separately.

    Recipe #123915

    3 Reviews |  By PanNan

    This is posted for the World Tour 2005 RecipeZaar event. I haven't had time to try it yet, but - YUM! The source is the Better Homes and Gardens Mexican Cookbook.

    Recipe #135024

    3 Reviews |  By PanNan

    This is my sister-in-law's red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it's excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding. We love to visit because every meal in her home is a feast!

    Recipe #197786

    3 Reviews |  By PanNan

    This is my sister-in-law's recipe for wonderful chicken enchiladas with red sauce. We use Recipe #197786 for the enchilada sauce. I believe the salsa really makes the dish. It takes some time, but is well worth it. If you're in a hurry, you can start with left over chicken, or rotisserie chicken.

    Recipe #197801

    This makes flavorful tacos. Make sure to cut up some of the grilled pineapple and put it in your taco with the meat. I sometimes make this using my grill pan. Recipe from Tacos by Susan Curtis and Daniel Hoyer.

    Recipe #256856

    This winning recipe in El Restaurante Mexicano's 2007 Sassiest Salsa Contest is a traditional Mexican salsa made with Red Pack Tomatoes, pasilla peppers, chiles de arbol, garlic, onion and a dash of cumin.

    Recipe #255313

    From Bogota Latin Bistro & Mojito Bar Brooklyn, New York. This sauce is on the thin side ;)

    Recipe #255314

    This salsa is so good, I'm often tempted to drink it. It is different from many salsas because there is no cilantro in it. There are many steps but I think the end result is worth it. You can adjust the heat to your liking- just leave out the serrano chile or the seeds of the serrano. This can be Served immediately, or covered, refrigerated and used within 5 days. From Dona Rosa, Pasadena CA.

    Recipe #255315


    Recipe #107218

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