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Mexican
Fall
Beef
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Saveur (7)
Over the Hill and on a Roll (1)
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Easy (4)
Medium (4)
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Main Course (6)
Soups & Stews (2)
Breakfast/Brunch (1)
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Backyard BBQ (1)
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Saute (4)
Slow Cook (4)
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Grill/Barbecue (1)
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Recipe (8)

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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
01/09/2006
Shredded Dried Beef with Scrambled Eggs
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
Issue #76
05/03/2007
Enchurritos
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
Issue #68
10/24/2000
Beef Tongue in Tomatillo Sauce
This is one of the best dishes served at the Maxwell Street market in Chicago.
Issue #36
12/04/2000
Pollo Relleno
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
Issue #16
12/04/2000
Mexican Beef Stew
The result of the long, slow-cooking process in this dish, is a meltingly tender stew of meat and vegetables, best scooped up with tortillas.
Issue #16
12/04/2000
Masa-Thickened Chile Soup with Beef
This beef-enriched soup is a local favorite in Juchitan, Mexico.
Issue #16
04/26/2010
Carne Asada With Cilantro Chutney
Carne asada, a staple of Mexican cooking, is seasoned and grilled beef. This recipe calls for thinly slicing juicy flatiron steak, as opposed to the more typical skirt steak, and grilling it quickly, making this an excellent warm-weather weeknight meal. Serve with warm tortillas, if you like. Continue...
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Source: Over the Hill and on a Roll