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    You are in: Home / Cookbooks / Mexican
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    109 recipes in

    Mexican

    I adore Mexican food, both cooking it and eating it.
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    Captures the taste of Chile Rellenos without the hassle involved. Spicy enough to be interesting but not "hot" at all. I use just a sprinkle of cayenne, no Tabasco. The seasoning comes from the Chorizo.

    Recipe #48009

    Serve this on top of a crisp tostada or as a filling for tacos. Would make a nice appetizer served in mini taco shells.

    Recipe #298426

    Usually, chilaquiles are eaten at breakfast time. This makes them a popular recipe to use leftover tortillas and salsas. Chilaquiles are often thought to be a cure for the common hangover; this is because in Mexico it is believed that spicy foods help in the recovery process from a hangover.

    Recipe #298628

    Menudo is a traditional Mexican dish; a frequently spicy soup made with tripe. It is often thought of as a cure for a hangover, and is traditionally served on special occasions or with family.

    Recipe #298629

    This is a great way to use up left over Recipe #20574. You can layer in leftover Spanish rice as well. Make this casserole lasagna style.

    Recipe #300153

    This is a great way to use up left over recipe #20574. Try a combination of the meats suggested or just chose one of them. Make this casserole lasagna style.

    Recipe #300152

    A popular snack in the Caribbean, plantain chips are called mariquitas in Cuba, trompetas in the Dominican Republic, and chicharitos de plátano verde in Costa Rica. Versions also exist in India, where the chips are often cooked in coconut oil, and Southeast Asia, where it is common to rub them with turmeric and salt before frying.

    Recipe #138707

    This recipe was originally submitted by Mean Chef (IHHDRO). I adopted it after he left the site. The text from my original review stated, "Excellent guacamole! I didn't have any serrano peppers on hand and subbed a some finely diced jalapenos. The flavor of this was so fresh and wonderful. I love avocados and this was guac at its best." I go through phases of craving guacamole and have tried other recipes, but always come back to this one.

    Recipe #72639

    9 Reviews |  By KMLWPA

    Found this on the internet years ago. It is now a family favorite and I make it every year for the snack table at Thanksgiving. I usually omit the green chiles because I'm a wimp. Prep time is a guess, I'm notoriously slow in the kitchen. Cook time is chill time.

    Recipe #198641

    Delicious Mexican dish that is pretty easy to make. it's best on a grill, but you can easily broil it as well if you don't want to drag the ol' grill out. Most of the prep time is marinating.

    Recipe #56305

    Pozole is one of the best known dishes of Mexico. Traditional pozole takes almost all day to cook but this version takes a little less time. The key to great pozole is slow simmering, this will allow the flavors to develop....

    Recipe #132186

    Recipe #153790

    Easy & delicious, hearty soup. Pozole is one of the best known dishes of Mexico. The key to great pozole is slow simmering, which allows the flavor to develop.

    Recipe #173874

    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

    Authentic enchilada recipe from San Antonio. The Enchilada Gravy recipe will make 3 quarts so use as much as you like then refrigerate or freeze the rest. Cook time includes time to make Enchilada Gravy and Chili con Carne. Prep time is the time to make the Enchiladas. Enchiladas can be frozen fully assembled then thawed and heated in the oven. This recipe looks complicated but it is so easy, just throw everything into two pots and simmer while rolling up the tortillas! Substitute store-bought enchilada sauce for the Tex-Mex lovers, the enchilada gravy is some heavy stuff!

    Recipe #116046

    1 Reviews |  By Bergy

    Watch this one it's hot but many recipes need a touch of hot. For example some cheese recipes. Recipes too, at a later date will call for Green Salsa do not confuse it with Tomatillo Salsa (also green) Hot sauce is used to garnish or add flavor to different dishes. Should not be kept more than a couple of days in the refrigerator

    Recipe #12311

    This is served in a very elegant and exclusive restaurant where I live. My daughter took a cooking course with the chef who worked there for a time and his students were given some of the restaurant's recipes since they were his to start with.

    Recipe #118346

    Almost as exciting as a Muhammed Ali-George Foreman boxing match.

    Recipe #140974

    Carnitas is a very famous Mexican dish. It does involve a lot of cooking time, so I make it when I have time. Serve with fresh homemade corn tortillas, guacamole, cheese and pico de gallo with cilantro.....yum.

    Recipe #127058

    3 Reviews |  By Elisa72

    Pozole is a traditional holiday meal in Mexico. This version is from southern Mexico where it is usually made with a whole pig's head. Besides being a little squeamish, I prefer the lower fat content of the shoulder roast.

    Recipe #149690

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