Mexican

Mexican Shrimp Cocktail

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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

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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

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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

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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...

Quesadillas Santa Fe

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Quesadillas Santa Fe Copyright 2003 Lynne Rossetto Kasper. All rights reserved. 6 appetizer servings or 3 main dish servings 1 teaspoon vegetable oil 3 tablespoons (generous) minced onion 19 ounces cream cheese, cut into pieces 1 to 2 canned chipotle chilies in adobo sauce 1 jalapeno chili, minced...

Pico de Gallo

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Pico de Gallo Copyright 2003 Lynne Rossetto Kasper. All rights reserved. Makes about 4 cups 2 medium tomatoes, seeded and finely diced 1 medium red onion, finely diced 5 tablespoons vegetable oil 1/4 cup fresh lemon juice 4 serrano chilies, seeded and finely diced 2 tablespoons minced fresh...

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