Mexican
Recipes in this category
Brined Pork Carnitas
From Chef Savannah Rogers of The Preston of the Park Cities
Ingredients:
4lbs. Berkshire Farms bratwurst
1 dozen toetillas
6oz. Texas Olive Ranch olive juice
1 pinch Braga Farms micro greens - spicy mixed salad
1 ...
Read MoreClassic Gazpacho
Ingredients:
3 lbs. ripe tomatoes, cored and coarsely chopped
1 cucumber, peeled and seeded, coarsely chopped
1 clove garlic
1 red bell pepper, coarsely chopped
1 jalapeno, seeded and coarsely chopped
1/4 cup sherry...
Read MoreSouthwestern Chicken Canapes
From SMFM partner Harbor Chase of the Park Cities
Ingredients:
1 Village Baking Co. baguette
8 oz. Becerra's green chili chicken, shredded
3 oz. Mozzarella Company Hoja Santa goat cheese
1 handful Designs By Diana pick...
Read MorePicadillo Sencillo Para Garnachas (Ground Meat Filling)
From The Cuisines of Mexico - Diana Kennedy Ingredients:
1 frying pan
1 tablespoon lard
1 clove garlic, peeled and finely chopped
1/2 medium onion, finely chopped
2 medium tomatoes (about 3/4 pound), skinned, seeded...
Read MoreCarne Codia En Limon
From Diana Kennedy's The Cuisines of Mexico Serves 4 Ingredients:
A glass or china bowl
1/2 cup lime juice
1/2 pound ground sirloin, absolutely free of fat
1 small tomato, finely chopped
2 tablespoons finely chop...
Read MoreBreakfast Chili Rellenos
From the Grant Corner Inn in Santa Fe, NM Serves 6 Picadillo Filling Ingredients:
1/2 pound very lean ground beef
1 clove garlic, minced
1 1/3 cups tomato sauce
2 tablespoons raisins
3 tablespoons sherry
1 tea...
Read MoreSlow-Cooker Pork Carnitas
Makes enough for 10-12 tacos
Ingredients:
2 tablespoons olive oil
1 medium white onion, chopped into big pieces
2 pounds pork shoulder
4 cloves garlic, peeled and left whole
1 stick cinnamon
1 teaspoon cumin ...
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