Mexican Cuisine Recipes

From Taste of the South

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From Taste of the South

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From Taste of the South

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From Taste of the South

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jolayne2003937 says:

From Taste of the South

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From Fine Cooking Magazine

Serranos are generally hotter than jalapenos, but they're also smaller, so you can use either, in the same quantity. This salsa goes well with Sirloin Tacos and other Tex-Mex dishes.

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From Fine Cooking Magazine

Serve with rice pilaf, or wrap the chicken in warm corn tortillas.

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From Fine Cooking Magazine

These are great with a salad for lunch. Or you could shape smaller patties and serve them with drinks. For a milder salsa, remove the chile's ribs and seeds before chopping.

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From Fine Cooking Magazine

Serve this spicy dish alongside rice that's topped with fresh chopped herbs and butter. Grapefruit segments and avocado wedges on Bibb lettuce and a simple lime dressing make a refreshing salad. Bread or hot flour tortillas complete the meal. The fruitiness of a well-made dry gewurztraminer plays off the spiciness of this dish.

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From Fine Cooking Magazine

Soup isn't an unusual destination for leftover roast turkey, but this soup is anything but ordinary. This Mexican-style soup is bursting with all sorts of interesting flavors and textures. It's light yet satisfying, and it tastes completely different from the traditional Thanksgiving flavors, so it's a perfect encore to the big feast.

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From Fine Cooking Magazine

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From Fine Cooking Magazine

This salsa is great on Fresh Corn Fritters, as well as on grilled steak or chicken tacos. It'll keep in the fridge for up to 1 week.

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From Fine Cooking Magazine

This beefed-up version of the Mexican breakfast dish huevos rancheros (ranch-style eggs) is great for lunch or dinner, too.

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From Fine Cooking Magazine

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From Taste of the South

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From Taste of the South

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From Fine Cooking Magazine

An easy, homemade salsa verde adds a tangy kick to these hearty enchiladas.

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From Taste of the South

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From Fine Cooking Magazine

I like to serve this stew-like chili with warm tortillas, chopped white onion, sprigs of cilantro, slices of avocado, and grated sharp cheeses. I recommend Cotija or even an aged Cheddar.

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From Fine Cooking Magazine

This salsa is best served within an hour. Serve it as an accompaniment to Grilled Chicken Tacos Alambres, Chile-Rubbed Steak Tacos, or Beer-Battered Fish Tacos.

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From Fine Cooking Magazine

This is a great destination for leftover chicken or turkey. If you have some on hand, use it instead of the chicken thighs. If you can find Mexican cheese, try queso panela or queso anejo instead of the mozzarella and provolone.

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flower10_75 says:

From Fine Cooking Magazine

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From Fine Cooking Magazine

Some cooks mix the lime juice into the powdered spices to create a paste, but I find it easier to brush the juice onto the meat and then dust it with the spices.

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From Fine Cooking Magazine

These fajitas are bursting with flavor: Sweet onions and peppers and juicy, spice-rubbed steak get a fresh kick from cilantro, avocado, and tomatoes. To warm the tortillas, stack and wrap them in aluminum foil and put them in a warm oven for 10 to 15 minutes.

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