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    You are in: Home / Cookbooks / Galley Wench's Mexican and Southwestern Favorites
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    91 recipes in

    Galley Wench's Mexican and Southwestern Favorites

    It's a fine line between Southwestern and Mexican food when you live as close to the border as I do.
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    I found a solution for keep cilantro for longer than a couple days. The pictures shown are of cilantro that I purchased over two weeks ago.

    Recipe #372406

    Perfect for a pot-luck 'dock' party! Original recipe was included in a package of won ton wrappers, however I've reworked it to fit our taste. Serve with salas and/or guacamole (RZ would not accept salsa so had to put in pico de gallo).

    Recipe #386012

    Seems that every region of Mexico has a different recipe for a Michelada. We prefer the 'limon and sal' version, which is served on much of the baja. It's basically a beer margarita and soooooo refreshing!

    Recipe #386382

    Started out as Emeril's recipe, but now it's mine! Note that time indicated does not include marinating time.

    Recipe #386318

    Rich delicous brownies with a subtle hint of spice. Note: Use only ANCHO CHILI powder as it is a smokey slightly spicy chili powder!

    Recipe #394884

    We love tamales but they are such a pain to make so I came up with this recipe; its a combination of Recipe #191472 and Recipe #168006. I've made it with both masa harina and cornmeal, and prefer the cornmeal that has been ground very fine. Garnish the casserole with Recipe #171578

    Recipe #389770

    When not in Mexico I use this recipe to make my own Arrachera Beef, a marinaded flank steak. The beef is perfect for tacos, fajitas or chili. Please note that cooking time is actually the minimum time needed to marinade.

    Recipe #425640

    Note, the original recipe was written for the CRAZE E salad contest using their ingredients, however I have since modified the recipe using my favorite ingredients.The dressing is using Recipe #382073.

    Recipe #378872

    Recipe #382073

    This beautiful layered salad is the perfect dish to take to the park for a picnic; the taste improves when made in advance. Cooking time includes chill time for salad.

    Recipe #378882

    A simple, quick, and very tasty lunch, snack or appetizer. Original recipe from Cook's Illustrated, however I've simplified the process.

    Recipe #384524

    While in Mexico each winter I usually enter at least one chili contest. I'm getting closer to first place. . . this was my (2nd Place) entry in the 2010 LoretoFest Chili Contest. This recipe is written for a pressure cooker, but can also be made on the stove-top. Adjust cooking times accordingly. If unable to find Arrachera Beef see Recipe #425640 to make your own.

    Recipe #425644

    The inspiration came from Cook's Illustrated, however I've made changes to fit my families needs. Please note that you can substitute three 11-ounce cans of tomatillos, drained and rinsed, for the fresh ones in this recipe. If using fresh tomatillos, be sure to have the large tomatillos (more than 2 inches in diameter) before broiling (placing the skin-side up). UPDATE: Just found out the hard way, bake immediately and DON'T overcook. . . we just had enchilada mush for dinner; great flavor, lousy texture!

    Recipe #369485

    Chorizo is Mexican sausage and very easy to make. Recipe comes from my Cruising Cuisine cookbook.

    Recipe #363000

    A great use for left overs! Arrachera beef is a marinated meat used in Mexico for tacos. Left-over roast beef, or even ground beef is a good substitute, however I suggest adding some taco seasoning to the meat.

    Recipe #350754

    Recipe comes from Vallarta (Mexico) Lifestyles magazine. Adjust the jalapenos to fit your own personal taste. Serve with tostadas or crackers. Cooking time indicated is marinading time.

    Recipe #348426

    Post for ZWT 5. Recipe found on Epicurious website.

    Recipe #370918

    There is NOTHING like a Hatch Chili . . . and this dish gives it an opportunity to 'shine'. For this classic we're keeping it simple, using only the freshest of ingredients. Traditionally, green-chile pork is served like a stew, with a side of corn or flour tortillas, but it easily doubles as filling for burritos and enchiladas. To serve as left-overs, add some hominy to change the texture and taste!

    Recipe #376578

    This is an adaption of a recipe that a friend gave me. If preferred the green chilis can be omitted. Note the total time includes overnight refrigeration. Great served with fresh fruit and biscuits or tortillas. Especially nice for brunch or holiday breakfast!

    Recipe #262524

    Looking at my recipes you probably get the idea that we like Mexican food! This is Paula Deen's recipe for tamale pie. If you can't find Self-Rising Corn Meal MIX in your local super market, see Recipe #254874 to make your own.

    Recipe #255045

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