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    You are in: Home / Cookbooks / South of the Border
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    137 recipes in

    South of the Border

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    3 Reviews |  By Matt C.

    Delicious, simple recipe that will have you wondering why you weren't making it already,

    Recipe #391173

    The spices found in the achiote rojo has a very complex and have a deep flavor. Avoid the urge to taste it before diluting it. You will most definitely get the wrong impression of this Mayan mix. If you have trouble finding achiote rojo in your regular market, try a store that caters to the local Hispanics. I direct grill this recipe with a mix of regular charcoal and mesquite charcoal. But it's your choice... you're the chef! Prep time does not include time to marinade.

    Recipe #229034

    I love the spicy carne asada tacos at a local eatery and went in search of a recipe I could use to make them myself. I ran across this one in our local paper.

    Recipe #103372

    Are you craving that great Mexican rice from your favorite taco stand? Here it is. This is just like a good Mexican restaurant rice. Many recipes taste good... but the texture just isn't right. You know how it is... you have prepared scores of Mexican rice recipes but always have been disappointed. It may be delicious but kinda "gloopy and wet." Try this. Everything is pureed and cooked in. There are no chunks of anything... just dry fluffy rice with all the seasonings and just the tiniest hint of a tomato flavor. I will throw away all of my Mexican rice recipes- this is the one I have been looking for for years! I don't own a rice cooker but some people have had disappointing results using one. You will also need to adjust your cooking time if you want to use brown rice. I recommend following the cooking instructions as directed. Proceed at your own peril if you stray. Enjoy.

    Recipe #117892

    This is plain and simple but makes a wonderful chili, you may add in other ingredients if desired, my family likes this topped with cheddar cheese and sour cream then served with recipe#105726 --- I strongly suggest to make this 1-3 days ahead the flavors will intensify and ripen, you will really notice a difference in flavor if made ahead --- all amounts may be adjusted to taste.

    Recipe #323657

    Another variation on chicken enchiladas - almost up to 500 on 'Zaar it looks like. Well, you can't have too many enchiladas, in our opinion! This is our favorite. We tried a variety of recipes and then ended up developing this one by taking our favorite elements from the others, with particular enjoyment of the sour cream/cream cheese addition from Recipe #39681, and personal preference (we like more veggies in ours than most seem to have in them). Low-fat/fat-free dairy products can be used - just be aware that fat-free cheese doesn't always melt as well as low-fat or regular does, so watch it carefully for doneness if that is used. Enjoy this with any kind of enchilada sauce - we've used red sauce, green chile sauce, sour cream sauce (I generally just make this like a roux, but add a combination of sour cream and chicken broth instead of milk), and mole sauce - my favorite! (I would highly recommend Recipe #35659). Feel free to add more sauce or cheese, as desired ... I've learned that we seem to like less of those ingredients than others :)

    Recipe #347454

    Steak and Shake was a franchise started in the Midwest. My father would take me there on special occasions. I loved their chili! This is a chili which would be ideal for children. It is very mild with a slight sweetness. I found this recipe on the internet @ I dunno4recipes. The recipe origionally called for 2 (15 ounce) cans of kidney beans drained, but I prefer the taste of chili beans better

    Recipe #27171

    These are the classic south Texas style beef fajitas: thinly sliced marinated flank steak rolled in a soft tortilla and served with all the fajita fixin's. Served at Chevys Fresh Mex in San Diego.

    Recipe #242909

    The secret to great guacamole is: "Less is more!" Forget about the chili powder, the salsa from a jar, the sour cream, etc. Just keep it fresh and simple. Also, don't "over mash it."

    Recipe #242317

    This salsa has a clean, fresh taste and can be made as hot as desired simply by adding more chile. Serve it as an accompaniment to fajitas or with fish, chicken or even scrambled eggs.

    Recipe #240039

    This is one of the most simple recipes to prepare and has a great flavor. Most of the Mexican recipes I post come from my Hispanic half (wife) and have been in her family for many years.

    Recipe #75677

    4 Reviews |  By Helen1

    A very tasty chili to warm you up on a cold winter's night. Use extra lean beef to further reduce the fat content. It turns out very thick and delicious.

    Recipe #74059

    A recipe of mine I turn back to quite often. I love the flavor of it and it doesn't take very long to put together. And only one pot to wash. I can sit and just eat a plate of this.

    Recipe #366669

    These are so quick and tasty. You can use strips of boneless chicken breast instead of the beef. Feel free to double the marinade. The flavor is so great for such a short marination time. You can can do them up ahead of time and have the meat sit longer if you wish.

    Recipe #63786

    This recipe gives you the choice of ground meats or cubed meats For the ground meat type, after browning the ground beef, just drain it, toss the stick of butter in, and continue on with the recipe.The butter makes the chili, believe me. The beans are up to you as to which type and how many you want. I use a combination. Honestly, this whole recipe consists of brown the meat, and just dump the other ingredients in! That's it! Times will vary between the cubed meats and the ground meats.You can put the bean mixture in the pan that you cooked the ground meats in . It's up to you to put the types of beans that you like in this.Times will vary as well as quantity. If you are going to make the single batch, I recommend that you use the little cans of beans, I think they are probably 4-6 oz., and that way you can use pintos, black, kidney or a combo of them.

    Recipe #291912

    This is one of my best-kept secrets recipe for serving a healthy, easy and really flavorful dinner in about 20 minutes.

    Recipe #100798

    The name says it all!

    Recipe #236822

    Recipe for making flour tortillas from Thibeault's Table. Credit to Ann from the gardenweb internet addy as the majority of this receipe comes from her post: http:// ths.gardenweb.com/ forums/ load/recipex/ msg0611460316237.html?7 I like this easy recipe for tortillas that uses staples usually on hand. I am battling cancer and cannot eat yeast or sugar, so tortillas are a great alternative to bread!

    Recipe #204109

    My husband and I created this recipe together. He won a chili cook-off with this recipe at work. We always use venison, but you can use ground beef or turkey.

    Recipe #105865

    My family cooks everything by touch, I've never been able to duplicate their tortilla recipe until now.

    Recipe #9067

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