Main Course Recipes and Menus

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Broil (4) Marinate (4) Grill/Barbecue (2) Steam (2) Braise (1) Chill (1) No Cook (1) Poach (1) Stew (1) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Topic:Recipe"; var omni_prop8 = "Course:Main Course,Main Ingredient:Vegetables,Cuisine:Mexican,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 11/14/2012 Onion and Olive Enchiladas Anaheim and pasilla chiles combine in a puréed sauce for these Cal-Mex—style enchiladas, filled with cotija cheese and black olives. Issue #152 02/12/2013 Pollo en Mole Poblano (Chicken with Puebla-Style Mole Sauce) Mexico's most iconic mole, this preparation marries mulato, ancho, and pasilla chiles with warm spices to create a velvety smooth sauce ideal for spooning over chicken. Issue #149 09/20/2012 Pollo en Pipián Verde (Chicken with Pumpkin Seed-Tomatillo Sauce) Chef Iliana de la Vega of El Naranjo restaurant in Austin, Texas, shared her recipe for this classic Pueblan sauce made with pumpkin seeds and tomatillos. Issue #149 08/23/2012 Cóctel de Mariscos (Seafood Cocktail) This zesty mix of fresh seafood, tomato and lime juices, and hot sauce is a refreshing snack or light meal eaten along Mexico's coasts. Issue #149 08/16/2012 Sopa Seca (Mexican Noodle Casserole) This recipe from cookbook author Diana Kennedy is a comforting casserole dense with thin fideo noodles bathed in chile sauce. Serve it with a salad or pickled chiles on the side. Issue #149 08/01/2012 Chiles Rellenos con Picadillo (Poblano Chiles Stuffed with Spiced Beef) This stuffed, fried chile, a specialty of Julín Contreras of Restaurante Pueblo Mio in the town of Tehuantepec, in southeastern Oaxaca state, has a sumptuous ground beef filling dotted with olives and raisins. Issue #149 07/17/2012 Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce) Traditionally made in Puebla to celebrate Mexican Independence Day on September 16, these chiles have a minced pork filling enhanced with chopped fruit, and a creamy walnut sauce. Issue #149 07/16/2012 Costillas de Puerco en Salsa Verde (Pork Ribs in Tomatillo Sauce) A spicy, fruity tomatillo sauce offsets the richness of bone-in pork ribs in this luscious dish from the state of Puebla. Issue #149 07/16/2012 Pollo Pibil (Yucatán-Style Chicken with Achiote) Marinated in a crimson achiote-and-citrus marinade and served with pickled onions, this chicken dish is eaten all over the Yucatán. It gets an additional layer of flavor from the banana leaves that line the inside of the pot, but should you opt not to use them, the result will still be delicious. Issue #149 04/23/2012 Grilled Fish Tacos with Creamy Chipotle Sauce These delicious fish tacos go great with a chipotle-mayonnaise sauce. Issue #146 04/12/2013 Mole Verde Zacatecano (Zacatecas-Style Green Mole With Chicken) Lighter and simpler than the nut-enriched moles of Puebla and Oaxaca, this Zacatecan version is made with fresh tomatillos, cilantro, jalapeños, and garlic. Issue #138 04/13/2011 Guiso de Flor de Calabaza (Squash Blossom Sauté) Squash blossoms bring color and a light texture to this fresh vegetable stew. Serve it, if you like, with warm corn tortillas. Issue #138 03/12/2010 Beer-Battered Fish Tacos Adding beer to the batter helps the fish for these tacos fry up golden brown. Continue... Issue #127 04/28/2011 Shredded Beef with Lime and Avocado This dish is emblematic of the spare but flavorful cooking favored in El Paso and the neighboring Mexican city of Juárez. Continue... Issue #121 01/27/2011 Pork with Mole Negro Sauce Authentic Mexican Mole. You should be able to find the ingredients for this Oaxacan dish (from Chicago's Topolobampo) at most Mexican groceries. Issue #119 02/18/2013 Salsa-Simmered Tortillas (Chilaquiles) Canned chipotle chiles and chorizo are two of the ingredients that distinguish this central Mexican version of chilaquiles from other regional styles of the dish. Issue #114 07/27/2011 Steak Fajitas with Green Sauce Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston. Issue #104 01/16/2008 Shrimp and Crab Ceviche on Fried Tortillas (Tostadas de Ceviche de Camarón y Jaiba) The crunchy tortillas in this dish act as an edible plate for all sorts of delicious ingredients, in this case a luscious shrimp and crab salad. Issue #96 01/16/2008 Poblano Chiles Stuffed with Beef and Cheese (Chiles Rellenos) We learned an interesting technique with this recipe: leave the seeds inside the chiles so that they'll mingle with the stuffing, adding a little spark of heat. Issue #96 01/16/2008 Quail Braised in Tomatillo–Chile Sauce (Guisada de Guilota) In this dish the sour tomatillos add body and a tangy background to the deep, earthy chile sauce that the quail simmers in. Issue #96 « Previous 1 2 3 Next »