Category Archives: mexican

Couscous with chile guajillo and orange

This is based on a recipe from “Fresh Mexico”, by Marcela Valladolid. Couscous with Chile Guajillo and Orange (serves 4): 1 1/2 cups vegetable or chicken broth 1 chile guajillo or other dried Mexican chile 3 inches cinnamon stick 1 … Continue reading

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Pollo en Naranja, Calabacitas Guisadas

These recipes are all more or less from “The Essential Cuisines of Mexico”. I served these dishes with a side of frijoles de olla. Calabacitas Guisadas (serves 4): 2 tbsp oil 2 lb zucchini, diced 1/2 cup onion, finely chopped … Continue reading

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Grilled Corn Guacamole

Grilled Corn Guacamole: 1 ear corn, grilled, kernels shaved off 1 avocado 1/2 tomato, chopped 1/4 red onion, chopped a couple tbsp cilantro, chopped juice of 1 lime salt to taste Mash everything together and eat on anything you like

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Chilaquiles de Aguascalientes

A classic chilaquiles recipe adapted from “The Essential Cuisines of Mexico”. If you like, add some cooked shredded chicken or an over-easy egg atop each serving. Chilaquiles de Aguascalientes (serves 4-6): 12 tortillas, preferably a bit stale, dried out briefly … Continue reading

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Taquiza

We had a potluck, and I contributed taco fixings. I made a southwestern style brisket in my slow cooker. To accompany this, corn tortillas, slaw, roasted poblanos, salsa de chile árbol, pickled onions, pickled jalapeños, and refried black beans. Recipes for … Continue reading

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Pollo en Pipian and Sopa Verde de Elote

I was having a guest over, and didn’t get any photos. The pipian and soup recipes are more or less from  “The Essential Cuisines of Mexico” by Diana Kennedy. The beans were made up based on what I had around. … Continue reading

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Chorizo Quiche and Radish Salad

Here is a meal that can be made entirely ahead of time. Chorizo Quiche: Crust: 1/2 cup plus 2 tbsp all-purpose flour 1/2 cup whole wheat flour 1/2 tsp salt 8 tbsp butter, cut up about 3 tbsp ice water, … Continue reading

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