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Om Nom Nommer's Mexico/SW/Tex-Mex Cookbook

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Zacatecas home style pinto beans - for ZWT7. From Saveur magazine.

Recipe #457318

Delicious tex mex flavors without the mess of making burritos, tacos, or cooking lasagna noodles. It is also very hearty - one recipe lasts for three meals with my family of three. I can't eat a lot of tomatoes so I don't add many to the recipe - you could certainly use a second jar of salsa if you like. If you don't have the cooking creme you can substitute 1 pack of cream cheese, softened, with 1/4 cup salsa and 1 tsp cumin mixed well. I make my own taco seasoning using cumin, garlic, salt, and pepper.

Recipe #465958

These take a bit of time to roll, but the end result is well worth the effort. My Maw maw-in-law taught me how to make hot tamales with this recipe (she learned how to make them from a friend in Texas.) You can adjust the spices to your tastes- my husband loves it when you use tablespoons instead of teaspoons, but I find it too hot. You can also use all beef instead of that 1 lb of pork, if you prefer. Tamale wrappers are available in specialty stores, or online, although some grocery stores carry them. You will need 80-100 6-inch paper tamale wrappers, which are not listed in the ingredients as they aren't food. This recipe makes a lot by design, and they freeze wonderfully. I took pictures of the steps involved in rolling the tamales and posted them on my blog in case my directions aren't clear: http://randomcreativity.wordpress.com/2012/06/08/tamales/

Recipe #219815

A simple and flavorful way to cook dry pinto beans. Tastes similar to refried beans with salsa? I am constantly trying to find something to make with dry beans that I like, since my husband loves them, and I don't. This turned out good, so I'm posting it before I forget what I did :-) I think it serves 6 people as a one dish meal, and maybe 12 people as a side? My family of three gets 2 meals out of it.

Recipe #309184

Sweet and tart tangy pineapple salsa from Roberto Santibanez. A sweeter pepper could be substituted if the jalapeño is too spicy for your tastes.

Recipe #482545

Breakfast gorditos stuffed with chile spiced eggs from Javier Cabrel

Recipe #482551

Queso Blanco - white cheese dip for nachos, served in Tex Mex restaurants. I imagine you could use yellow American cheese for regular queso dip - from penniesonaplatter.com

Recipe #483145

Bacon and guacamole on a grilled cheese sandwich. Excellent use for leftovers. From closetcooking.com

Recipe #483146

This dish is low in both fat (4.5 grams per serving) and effort required (6 minutes of cooking), but it yields wonderful fresh flavor. A topping of chunky guacamole or just cubed avocado could raise these fajitas to an even higher level.

Recipe #484165

from southwestcuisine.com

Recipe #484161

You can easily make these from scratch in the time it takes to defrost a frozen veggie burger. The sweet-smoky-spicy ketchup in this recipe is a decidedly Southwestern flavor, and also pairs quite well with sweet potato fries. Other toppings, though, could take the patties in a totally different direction: Try a spicy brown mustard or pesto mayonnaise.

Recipe #484162

4 Reviews |  By AlainaF

This recipe for Champurrado uses canela (cinnamon), Mexican chocolate, masa dough, milk and honey.

Recipe #484158

From southwestcuisine.com.

Recipe #484160

This recipe combines two of my favorite ingredients; chocolate and chiles. The recipe is the creation of the Union Square Grill.

Recipe #484154

Recipe from those whacky Two Hot Tamales from their cookbook Cooking With Two Hot Tamales.Horchata is a traditional Mexican drink made rice.

Recipe #484156

1 Reviews |  By AlainaF

Jane Milton's Recipe includes, milk, coconut milk, shredded dry coconut, white pepper and cilantro.

Recipe #484151

2 Reviews |  By AlainaF

This version is from Casa Cocina, Las Vegas, Nevada.

Recipe #484152

From Oaxaca, Mexico the huachinango chile is large red jalapeno chile from Oaxaca, Mexico. The recipe combines green tomatillos with the red chiles for a colorful salsa.

Recipe #484149

Recipe for a fresh strawberry soup from restaurant Rosa Mexicano.

Recipe #484150

This recipe uses Avocado oil imported from New Zealand, from Elysian Isle Avocado Oils in Oregon.

Recipe #484147

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