Divorced Chilaquiles


Divorced Chilaquiles by Enrique Olvera Yield Serves 4 (Chilaquiles divorciados) Ingredients Totopos 4 cups (about 1 l) corn oil 12 corn tortillas, eat cut into 8 triangles Green Salsa 3 cups (600 g) tomatillos 1/4 white onion 1 large garlic clove 1 tsp cumin seeds 2 chiles Serrano 2 sprigs cilantro...

Chicken Chilaquiles


Chicken Chilaquiles by America's Test Kitchen Yield Serves 6 New Mexican or Anaheim chiles can be substituted for the guajillo chiles. If queso fresco is unavailable, you can substitute farmer's cheese or a mild feta. When baking the tortillas, stir them well to promote even browning...

Mexican Shrimp Cocktail


Mexican Shrimp Cocktail by Rachel Khanna This is somewhere between a soup and an appetizer. I love to make this for summer parties because it's so refreshing. 1 quart 100% tomato juice 1/4 cup tomato paste 4-5 scallions, white parts only, thinly sliced 1/2 red onion, cut into 1/4-in. dice 1...

Black Mole from Oaxaca


Black Mole from Oaxaca 16 to 20 Servings 1 pound/500g chihuacle chiles 1/2 pound/250g mulato chiles, seeded and deveined, seeds reserved 1/2 pound/250g pasilla chiles, seeded and deveined, seeds reserved 3/4 pound/375g lard 2 large onions, roasted 3 stale tortillas 2 slices egg bread 3/4 cup/100g...



Mole is a spicy, rich Mexican sauce consisting of nuts, seeds, spices, chocolate, and peppers. This is a modified low fat version. Serve this dish with rice. 6 chicken breast halves skin off 1/2 teaspoon salt - divided vegetable cooking spray 1/4 cup onion - chopped 1 tablespoon jalapeno pepper -...

Mole Coloradito Oaxaqueño


Mole Coloradito Oaxaqueño Oaxacan Coloradito Mole Adapted from Seasons of My Heart: A Culinary Journey Through Oaxaca by Susana Trilling (Ballantine Books, 1999). Copyright 1999 by Susana Trilling. 8 servings I learned to make this flavorful combination of chiles and spices from my friend and...


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