All recipes » Mexican » Boil » Cinco de Mayo

	Zesty Salsa for Canning by Krista Goben Makes about 6 (16 oz) pints or 12 (8 oz) half pints (I double this recipe to make 7 quarts, it usually makes a little more so I have about 5 pint jars ready in case!) **note: When I make quarts, I boil for 30 minutes.	4 votes 1 review 4 comments 26820 views
	Mexican Chicken Stew by John Spottiswood I adapted this from a popular food network recipe and served it at a ski trip up in Tahoe. Everyone loved it. We served it as leftovers alongside the another meal the next night, and almost everyone had a second bowl and said it tasted as good if not better! This is pretty similar to posole, but perhaps a bit less soupy than most.…	4 votes 4210 views
	Mexican Charra Beans by Marlin Rinehart Very flavorful beans, slightly soupy. Frequently served as a side dish with a Mexican meal in many restaurants along the border.	3 votes 5511 views
	Arroz a la Mexicana - Mexican Rice by Nancy Miyasaki This is the real deal...not the sorry excuse for Mexican rice you often get on a combo plate these days. The fresh tomato flavor comes through wonderfully! We made this with long grain white rice this time, but next time I'm planning to do a 50/50 mix of long grain white and brown rice. That will make it healthier and I believe it…	3 votes 9423 views
	Mexican Beans by Spicie Foodie Frijoles,Beans are an essential part of Mexican food, I remember when I was growing up my Mom always had a pot on the stove or ready made in the refrigerator for our weekly meals. If you want to make good Mexican food you should learn how to make simple beans to work with that you can later add other ingredients or spices to. Although…	2 votes 1 review 3 comments 5055 views
	Kabot's Famous Tortilla Soup by Kabot S This is without a doubt the best tortilla soup that you will ever taste. Wars have been fought over this recipe. Phone calls to friends of ex-lovers have been made not to talk to the ex-lover, but to get this recipe. Now I have decided to share this recipe with you. This soup is very hearty and we often eat it as the main course.	2 votes 3701 views
	Joyce's Fresh Jalapeno Salsa by Kathleen Scott Joyce is the angel who helps care for my father. The last time I visited with my parents, Joyce taught us how to make fresh jalapeno salsa. Joyce's salsa puts the bottled stuff to shame and this "from-scratch" salsa is so easy we'll never buy salsa again. The only caveat is "know what you like"--for just a little heat, use just a…	2 votes 1 review 1 comment 5566 views
	PINTO BEANS LOVER by GARY ESTESS THIS IS A RECIPE THAT MY FAMILY WILL EAT THE WHOLE POT, NO LEFT OVERS. I WILL BET YOU CAN'T STOP EATING.	1 vote 3770 views
	Taco Soup by Melissa Bell This is a great cold weather soup that everyone loves. Doesn't have a lot of 'I don't like that' ingredients. Cook up quick and very inexpensive !!	1 vote 3291 views
	mexican chicken pozole verde by karenrecipe There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles.	1 vote 1 comment 5476 views
	Tostadas with Shredded Pork and Spices by Robyn Savoie Crisp fried tortillas topped with re-fried beans and spiced shredded pork make a delectable treat and are often sold from stalls in Mexican City streets. I like to switch between black and pinto re-fried beans for variety. I also found you can easily make this using a crock-pot/slow cooker; see tip below.	1 vote 4321 views
	Homemade Salsa to be canned, or served fresh by Salad Foodie A perfect solution to summer's finale of Roma tomatoes is this canning salsa recipe. Although paste (Roma) tomatoes are the preferred variety, slicing tomatoes will work but if they are, I recommend these changes: seed them and if needed, add a few additional minutes cooking and stirring time to reduce the mixture and achieve…	1 vote 5465 views
	mexican chicken casserole by annie This is great its kind of like a loaded chicken nacho	1 vote 2686 views
	Mexican Chicken Soup by Mellie Duffy This is a super easy, healthy, & inexpensive soup to make. It can be made spicier by using medium or hot salsa instead of mild salsa; but be sure to get thick & chunky salsa. For the 2 cups of cooked chicken breast, I cut up the breasts (about 2 large size) while they are…	1 vote 2550 views
	Mexican Pozole I (Posole) by Salad Foodie A hominy stew with pork or chicken, this soup can usually be found where Mexican food is popular. Has a nice “heat” to it, and as with most stews, flavors enhance next day. This recipe is based on one from the Las Palmas website and requires about 1 hour of cooking. A second version of posole is posted (see "Useful Links" below.)	1 vote 1 comment 6987 views

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