Archive for the 'Mexican' Category

Red Chile Chicken and Rice with Black Beans

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Pork Tinga

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Roasted Leg of Lamb with Pasilla Red Wine Glaze

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Cheese-Stuffed, Bacon-Crusted Shrimp

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Stuffed Lobster

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Lacquered Chicken with Red Mole

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As mole recipes go, this one is as easy as it gets.  That said, it’s still a fair amount of work.  All of that work can be done a day or two in advance, making it a great option for entertaining.   Continue reading ‘Lacquered Chicken with Red Mole’

Chocoflan

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This dessert is also known as pastel imposible – impossible cake.  As you can see below, the cake batter and the flan switch places in the oven.  My oldest daughter requested this as the birthday cake for her 9th birthday party, capping an all-Rick-Bayless menu of tequila-infused queso fundido, guacamole, fajitas made with grilled chicken and chipotle flank steak, fried black beans, chorizo, and Mexican red rice – all made using Rick Bayless recipes.

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Tamales, Two Ways

Click here for a PDF of the recipe for Green Chile Chicken Tamales.

Click here for a PDF of the recipe for Red Chile Pork Tamales.

This weekend, I wanted to make a big batch of tamales to entertain a large group (and as an excuse to use the new tamalera I just bought).  There are two common wrappers for tamales – dried corn husks and banana leaves.  Since I was making two different varieties, I used both types of wrapper to make it easy to distinguish between them.  A huge pot of steamed tamales – along with a big pot of borracho beans (or charro beans) and some rice – what could be better?

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Pozole

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Pozole is a stew made primarily from nixtamal and pork.  It is served in various parts of Mexico and the American Southwest.  Even if you’ve never tasted this dish, you’ll recognize it as distinctly Mexican with dried red chile, tender pork, lime, and Mexican oregano providing most of the flavor.  It’s also the perfect thing to serve during a football game on a cool autumn Sunday.

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Beer-Braised Shortribs with White Beans and Arbol Chiles

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I love braised beef (both cooking and eating) of just about every variety.  I think of most of these preparations as cold-weather dishes, but the flavors of this Rick Bayless recipe seem perfect for summer.  You should have no problem finding dried Arbol chiles (either at the grocery store or a Mexican market); I definitely recommend doing so (though I DO NOT recommend eating them).

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