All recipes » Mexican » Cinco de Mayo
A Different Pork Pozole by Bob VincentThis is a different take on Pozole that I concocted over the weeked. It is heavy on pork/chorizo with less Hominy than most recipes. I smoked the pork/chorizo with Mesquite wood for added flavor but browned in oil would be fine if you don't have a smoker. I also added celery, carrots and a couple of red potatoes. I used canned… |
2 votes
2996 views
|
|
Stuffed Green Bell Peppers by Char's Kitchen
|
2 votes
1881 views
|
|
Chicken and Cheese Enchiladas by myra byankaTex-Mex 101. |
2 votes
6036 views
|
|
Chile Rellenos by Unorthodox EpicureChile Rellenos are traditionally cooked in a light, airy batter. While that is a delicious method, Panko provides more contrast in consistency — and seems to absorb less oil. |
2 votes
60781 views
|
|
The Best Skinny Beer Margaritas by Skinny Kitchen with Nancy FoxGrab a pitcher and get ready to make the most incredible margaritas you’ve ever had at home! The secret ingredient is light beer…Sounds a bit weird but don’t let that stop you from making this refreshing cocktail. You actually can’t taste the beer. It just adds a little fizz. The other two unusual additions are diet 7-up and frozen… |
2 votes
2551 views
|
|
Birria: Traditional Mexican Stew by Richard BlaineBirria stew is a favorite stew from Mexico. It is served in the finest of restaurants and also on many street vendors as well. It is traditionally made with lamb but can be made with any red meat like goat, veal, beef and the other white meat.....pork! This is a delicious stew with many uses. Just check out the broth that gets made… |
2 votes
14548 views
|
|
Chicken Enchiladas with Red Sauce by Beth RoanDelicious chicken enchiladas |
2 votes
3489 views
|
|
Green Chile Tomatillo Sauce by Bob VincentThis is a nice all purpose sauce that can be used in numerous dishes. It is good for enchiladas, as a base for Posole or other Mexican/Southwestern dishes. Adding an equal amount of Mexican Crema or sour cream to the cold sauce makes a thick finishing glaze good for plate presentation. I used canned tomatillos as he fresh at my… |
2 votes
5766 views
|
|
Easy Chicken Soft Taco's or Nacho's (crockpot) by Denise SherinThis is an easy crock pot recipe that makes a mexican style chicken that you can use in different ways. You can make taco's, nacho's, quesadilla's and anything else you can think of... |
2 votes
4515 views
|
|
Breakfast Tacos (or Tostados) by Salad FoodieCinco de Mayo gives everyone an excuse to eat Mexican food for breakfast....or brunch....or dinner! A full recipe below makes 12 generous-size tacos or tostados. Two tacos is ample for most folks! Based on a recipe from jimmiedean.com. |
2 votes
3156 views
|
|
Chiles Polkos (tuna stuffed) by Patricia Avila AzuaPoblano chiles are frequently used for stuffing due to their mild flavor and (usually) low heat level. This dish is served cold. |
2 votes
1881 views
|
|
Southwest Black Bean Casserole by Salad FoodieVegetarians rejoice! This Tex-Mex favorite can be used as a side dish for 12, or as a main dish for 8. The toppings of lettuce, tomatoes, olives, green onions and sour cream together with some tortilla chips add color and crunch. You can make this with as much punch as you’d like - add minced jalapeno peppers, sriracha sauce, red… |
2 votes
3757 views
|
|
Garlic-Butter Octopus Jalisco-style by John SpottiswoodThis dish is my best rendition of a traditional meal served in the state of Jalisco in Mexico. We had this first in a small local restaurant in downtown Puerto Vallarta, and have been in love with it since! |
2 votes
17388 views
|
|
Handmade Guacamole by Denise RomeoIt wouldn't be "Taco Night" without homemade guacamole. I use copious amounts of cilantro in my recipe. I hope you like it as much as we do! |
2 votes
2611 views
|
|
Ranch Jalapeno Dip Recipe by BobbyandStarla Bradyzippy ranch-style dip. The recipe, from a local Mexican restaurant, stirs up a creamy blend that tastes great with crunchy tortilla chips or raw |
2 votes
5375 views
|