Content tagged with “Mexican” (Page 4)

Grilled Corn Salad with Black Beans & Rice
Southwestern flavors star in this potluck-perfect salad.

Spice-Crusted Chicken with Citrus Salsa
While this recipe calls for oranges, grapefruit would work equally well. This salsa would also be terrific tucked into...

Jícama-Apple Slaw
Crunchy jicama and apple plus oranges and avocado combine in this crisp and refreshing dairy-free slaw.

Cornmeal-Crusted Chicken with Pepian Sauce
Tomatillos and pepitas form the basis for pepian sauce--one version of Mexican mole.

Roasted Vegetable Enchiladas
Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--...

Zesty Bean Dip & Chips
Stirring salsa into versatile canned refried beans makes a quick and healthy bean dip. It also works well as a sandwich...

Squash, Black Bean & Goat Cheese Tamales
Tamales are a sign of celebration at holiday gatherings in Mexican households on both sides of the border, especially...

Flour Tortillas
To reduce the fat in these tortillas, we added a little flour to canola oil and froze the mixture so it would act like...

Chicken, Black Bean, Corn & Tomato Salad
Sherry vinegar deepens the lively flavors of this Southwestern salad, and beans and fresh tomatoes keep it moist. Make...

Jícama-Apple Slaw
Grated jicama, carrots and Granny Smith apples tossed with a tangy cider vinaigrette is a tasty side dish for summer...

Minted Lime Liquado
This bright-green mint-lime cooler was inspired by the light fruit-and-ice shakes of Mexico.

Salsa Cream Cheese
Salsa and cumin spice up plain-old cream cheese for a more interesting bagel spread. Try using it on a whole-wheat...

Homemade Hot Sauce
This homemade hot sauce makes good use of the bountiful tomatoes, onions and peppers in your garden or farmers'...

Salsa Rojo
Here's a homemade version of the tomato salsa served at taco stands and burrito joints everywhere. Try it with all...

Crispy Turkey Tostadas
Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh...

Salmon with Pepita-Lime Butter
Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.

Salmon with Pepita-Lime Butter for Two
Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.

Baja Butternut Squash Soup
This silky-smooth butternut soup gets a hit of spice from chipotle, cloves and cumin. Adapted from Chef Jesùs González...

Roasted Pear & Arugula Salad with Pomegranate-Chipotle Vinaigrette
Here we serve roasted pears with arugula and mixed greens and an agave-sweetened pomegranate dressing. The chipotle in...

Shrimp Tamale Casserole with Three Sisters Black Mole
This version of tamales, made into a casserole rather than little cornhusk-wrapped bundles, can be whipped up in...

Three Sisters Black Mole
This mole pairs well with any kind of cooked fish, tofu, vegetables or just beans and rice. Adapted from Cooking with...

Ranch Chiles Rellenos with Ancho Chile Salsa
Dark green, shiny poblano chiles are the traditional choice for chiles rellenos. They have great flavor, but may be too...

Ancho Chile Salsa
This mellow salsa, made with dried ancho chiles, is a good all-purpose salsa. It's delicious with anything from...

Vanilla Bean Flans with Agave Syrup & Caramelized Walnuts
This melt-in-your-mouth custard is delicately flavored with vanilla bean and lightly sweetened with agave syrup....