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  • mexican food Cooker Fajitas
    Nov 21 2016

    CARNE CON RAJAS : Slow Cooker Fajitas

    They simmer instead of sizzle, but these slow cooker “Fajitas” will quickly become a favorite. The jalapeños are seeded, so they are only mildly spicy, but poblano or Anaheim chiles would be a good substitute. Serve with sliced avocado, cotija cheese, northern-style flour tortillas and, of course, beans and rice. SERVES  6 INGREDIENTS 2½ pounds […]

  • recipes CARNE CON NOPALES
    Nov 21 2016

    CARNE CON NOPALES Y PAPAS : Beef With Ancho Chiles, Cactus, And Potatoes

    This thick, delicious guisado comes from the rugged state of San Luis Potosí, where the ancient and distinctive regional cuisine is based on the local desert plants. Nopales, the paddles from beavertail cactus (also called prickly pear cactus), are readily available at Mexican markets. Buy fresh nopales, which must be boiled before eating, rather than […]

  • Potatoes mexican food
    Nov 20 2016

    CARNE CON CHORIZO Y PAPAS : Beef With Chorizo And Potatoes

    A different take on meat and potatoes, this easy, spicy guisado is made with chorizo, tender beef, potatoes, plenty of garlic, and spicy chiles de árbol. Be sure to buy Mexican chorizo, which is a soft uncured sausage flavored with chiles, garlic, cumin, and marjoram. Beef chorizo tastes the same as the pork version, and […]

  • mexican food recipes Chipotle Sauce
    Nov 19 2016

    ALBONDIGAS EN SALSA CHIPOTLE : Meatballs In Chipotle Sauce

    Albondigas (meatballs) are easy to make and festive enough for a buffet or party. The chipotle salsa is as simple as can be, and the whole thing simmers away until you are ready to serve it. Serve the albondigas in big bowls, garnished with creamy diced avocado and a sprinkling of crunchy chicharrón. Rice is […]

  • mexican food CARNE PIBIL
    Nov 18 2016

    CARNE PIBIL : Pork In Banana Leaves With Achiote

    The vibrant red color and distinctive flavor of this recipe come from the achiote recado, a spice paste made with annatto, the seed of a tree native to Central America. Long, slow cooking in banana leaves brings a taste of tropical Mexico to your slow cooker while replicating the traditional pit-cooking method that gives the […]

  • mexican food recipe Green Chile Salsa
    Nov 18 2016

    CHILE VERDE : Pork In Green Chile Salsa

    Salsa chile verde takes its name from three types of green chiles, which are combined with green tomatillos to make an olive-green sauce with a gently tart and spicy edge. Never overpowering, it’s a perfect match for the richness of the pork. You can control the level of heat by adding more jalapeños, substituting spicier […]

  • mexican food Tomatillo Salsa
    Nov 17 2016

    COSTILLOS: Pork Ribs in Chipotle Tomatillo Salsa

    This easy Mexican food recipe consists of succulent braised ribs in a light sauce that has just the right kick of smokiness and heat. Costillos are pork rib tips, only a couple of inches long, with plenty of juicy meat. They are similar to country-style ribs, which may be substituted. The same salsa is terrific cooked […]

  • mexican food recipes
    Nov 17 2016

    ASADO DE BODAS : Wedding Stew With Pork

    Asado de bodas is definitely something special, as befits a wedding feast. Recipes with this name vary from north to south and east to west. Some use only ancho chiles, while others are made with beef instead of pork, but all incorporate that touch of sweet and sour, cloves, and cinnamon, along with just a […]

  • mexican food recipes MANCHAMANTELES
    Nov 16 2016

    MOLE MANCHAMANTELES : Red Mole With Chicken And Fried Plantains

    In this simple mole, deep-flavored ancho chiles balance the sweetness of the fresh fruit that forms the base of the sauce. The name means “tablecloth stainer,” a tribute to both the gluttonous abandon induced by this luscious sauce and its deep red color. The recipe calls for chicken, but you can cook the sauce without […]

  • Black mole authentic mexican food
    Nov 16 2016

    MOLE NEGRO: Black mole

    Rich, thick, velvety smooth, and deeply colored, mole negro is the queen of moles. Making it can be a big production, too, a seemingly endless series of toasting, blackening, grinding, and frying to produce that mystically deep, almost black color. This slow cooker version is just as delicious and much easier. The tiny touch of […]