Cinco de Mayo

Chiles Rellenos with Chicken

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 21:27:14 +0000

These pan-fried chiles rellenos are stuffed with a skinny chicken-and-corn filling. Serve with salsa or your favorite enchilada sauce.

Beef & Bean Enchiladas

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:23:54 +0000

Beef & Bean Enchiladas

These beef enchiladas, topped with a zesty green and red homemade sauce, are perfect for a party or a potluck. To cut calories and saturated fat we fill them with 90%-lean beef bulked up with chopped portobello mushrooms and beans. Although white-flour tortillas are traditional in San Antonio, we go for whole-wheat or corn tortillas to add a little fiber.

Carne Asada Tacos

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:13:07 +0000

Carne Asada Tacos

These flank-steak soft tacos are so tasty and easy, they should be in everyone’s repertoire. Plus they’re made with fresh corn tortillas (not fried) and topped with a quick homemade salsa made with avocado, tomato, onion and a bright squeeze of lime.

Chorizo Migas

Erin McCormick-Interactive Producer — Fri, 06 Jan 2012 20:07:27 +0000

Chorizo Migas

Migas, scrambled eggs with strips of tortillas, is a tasty breakfast or quick dinner. Poblano peppers, onion and salsa on top ensure you get some veggies in your eggs.

Breakfast Burritos

Sarah Hoff — Thu, 26 May 2011 20:40:22 +0000

Breakfast Burritos

These breakfast burritos, stuffed with potatoes, scallions, scrambled eggs and cheese, are a great way to start the day when you have time to sit down to a real meal. They also make a fabulous easy dinner. Add a side of black beans and some corn sautéed with chiles and lime juice, and you have breakfast for dinner, south-of-the-border style.

Vegan Migas

Erin McCormick-Interactive Producer — Thu, 05 May 2011 20:23:13 +0000

Vegan Migas

Crumbled soft tofu is often used to make satisfying, egg-free scrambles so it’s a natural for a vegan interpretation of migas, a traditional Tex-Mex dish made with eggs and strips of corn tortillas. In this version, fresh chiles, chipotle and cilantro balance the neutrality of the tofu. Serve with a side of black beans.

Quick & Spicy Refried Beans

Erin McCormick-Interactive Producer — Thu, 05 May 2011 19:37:59 +0000

Quick & Spicy Refried Beans

Refried beans are great to have on hand. Spread them on a tortilla, add cheese and you’ve got a quesadilla. Top whole-grain toast with refrieds and a little salsa and you’ve got a great savory breakfast. This easy version has all the great flavor of traditional refried beans without the added fat.

Curried Chickpea Burritos

Erin McCormick-Interactive Producer — Thu, 05 May 2011 19:29:37 +0000

Curried Chickpea Burritos

Madras meets Mexican in this yummy cross-cultural mash-up of a burrito. The Indian-spiced chickpea-and-potato curry that fills these burritos can easily be prepared ahead of time. When you’re ready, all you need to do is reheat and set it out with some warm tortillas for a last-minute roll-your-own-wrap supper.

Chicken with Quick Mole Sauce

Erin McCormick-Interactive Producer — Fri, 22 Apr 2011 13:23:36 +0000

Chicken with Quick Mole Sauce

Rich, dark and delicious, mole is a signature sauce in Mexican cooking. There are many variations, but the basic ingredients include plenty of chiles and nuts along with a touch of chocolate to tame the heat of the chiles. Traditional recipes can take several hours to prepare—this quick version takes a few shortcuts by using chili powder, nut butter and chocolate chips. Serve with rice and a medley of sautéed zucchini, pepper and onion.

Coctel de Camarones

Erin McCormick-Interactive Producer — Fri, 22 Apr 2011 13:02:28 +0000

Coctel de Camarones

This classic Mexican shrimp cocktail is usually served as a starter, but makes a quick, refreshing main dish on a busy night. Add some of your favorite hot sauce for extra kick. You can eat it immediately or chill it for up to 4 hours if you prefer it colder. Serve with: Warm corn tortillas or cheese quesadillas and your favorite hot sauce.

Homemade Chorizo Tortas

Erin McCormick-Interactive Producer — Tue, 19 Apr 2011 17:56:14 +0000

Homemade Chorizo Tortas

A torta is the Mexican version of a panini—a pressed sandwich made with crusty bread that can have an endless array of fillings. For this one, we make our own chorizo-inspired filling by spicing up ground pork or turkey. Use a panini maker if you have one (and skip Step 4) or use our technique for making pressed sandwiches without any special equipment. Serve with a mixed green salad.

Pulled-Pork Torta

Erin McCormick-Interactive Producer — Fri, 17 Dec 2010 16:04:03 +0000

Pulled-Pork Torta

This fun layered tortilla and pulled pork dish is made in a pie pan, which is just the right size to fit an 8-inch flour tortilla. Serve with a dollop of guacamole or sour cream and a tossed salad.

Arroz con Pollo

Erin McCormick-Interactive Producer — Fri, 17 Dec 2010 14:27:41 +0000

Arroz con Pollo

Arroz con pollo, or chicken cooked with rice, is a common dish in Spain, Latin America and the Caribbean. We use quick-cooking brown rice here to help you get this on the table in just 40 minutes. Serve with a mixed green salad tossed with cilantro-lime vinaigrette.

Zesty Salsa with Preserved Lemons

Erin McCormick-Interactive Producer — Thu, 16 Dec 2010 19:15:27 +0000

Zesty Salsa with Preserved Lemons

Preserved lemon adds a tart twist to traditional fresh tomato salsa. Scoop it up with tortilla chips or use it as a topping for grilled fish tacos. For this recipe, you can use the yellow peel and/or the pulp from a preserved lemon. Just be sure to rinse the lemon well before using and remove any seeds from the pulp.

Green Chile & Goat Cheese Dip

Erin McCormick-Interactive Producer — Wed, 13 Oct 2010 18:38:15 +0000

Green Chile & Goat Cheese Dip

This creamy, cheesy dip is spiked with green chiles and smoky chipotle pepper. Be sure to drain the ricotta the day before you want to serve the dip. Serve with tortilla chips or crackers.