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Yields 4 servings
4 tilapia fillets…
Added by denisse oller on January 8, 2013 at 9:48am — No Comments
8 tomatillos, remove husk and wash, cut in halves
2 chipotle peppers in adobo
1 small white onion, cut into quarters
2 chile de…
Added by Sonia Mendez Garcia on March 20, 2012 at 7:30am — No Comments
2 cups tomatillos (pictured), cut into medium cubes
1 cup red onion, cut into medium cubes…
Added by Sonia Mendez Garcia on February 24, 2012 at 9:30am — No Comments
By Gail Norton
Packed with 12 jalapeno peppers, this salsa has kick.
Yields about 1 quart, or 16 servings.
12 medium jalapeno peppers
4 serrano peppers
4 habanero peppers…
This sauce is not too hot and perfect for those who like the taste of chipotle chiles, but not the heat. Like it hot? Add more chiles. Use the type of chiles that are in adobo sauce and purchased in cans in many stores in the U.S. Tomatillos look…Continue
This beautiful green sauce featuring serrano peppers (shown) is served all over the Yucatan peninsula. Sometimes it is made with habaneros and is very hot. This is lovely served with fish tacos, on Chicken or Pork and as a dip for chips or on…Continue
Added by Hispanic Kitchen on October 14, 2011 at 10:00pm — No Comments
Below: Tomatilloes bubbling away.
Most moles are dense, rich concoctions which leave you swooning after one bite. Mole verde is not quite like that. It's savory and complex, but it's light where other moles are dark, spicy and bright where they are heavy, a pastiche of green where they are deep, uniform red-browns.…
Added by Sarah Menkedick on September 6, 2011 at 11:30am — No Comments
Added by Hispanic Kitchen on June 30, 2011 at 9:00am — No Comments
Puerco en Salsa Verde (pork in green sauce) is a very popular Mexican dish that marries chiles and tomatillos with pork meat, usually the shoulder. You'll find a few variations, with or without corn and at various degrees of heat = picante. One element that is always present, is that zingy tang of the…Continue
Have you ever been to a restaurant and ordered something you loved and thought to yourself, "I bet I can make this at home"? One of the dishes I’ve been meaning to try my hand at is the Sweet Corn Tamale Cake from Cheesecake Factory. I finally got around to making these this weekend and thought they came out EXACTLY like…Continue
Tamales, to me, are a food made with family, infused as much with spice and flavor as with the love and labor that is put into them. That said, these tamales, made with tamale flour, are simpler than you'd think. Here in Southern California, tamales can be found in a Mexican restaurant on every corner, but that fact made them no less impressive to the huge group that enjoyed…Continue
Taquitos - those crunchy rolled-up corn tortillas with tasty fillings - are the perfect snack food. They're easy to make and you can serve them as dippers and appetizers or turn them into a full meal buried underneath lettuce, salsa, and sour cream. Even better, you can use beef, turkey, chicken and pork as fillers - that means a great way to utilize leftovers!
Their exact origin…
Since enchiladas have been traditionally Mexican street food, I’d assume that if THESE enchiladas were on the street, it would look like Madison Avenue, at rush hour, during Christmas shopping season. Yes, they are that good.
At my home in San Diego, Mexican food is certainly not scarce, but these Enchiladas Verdes make local restaurant fare look like … I’m afraid to…Continue