Backyard BBQ (1)
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.
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
This is one of the best dishes served at the Maxwell Street market in Chicago.
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
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.
This beef-enriched soup is a local favorite in Juchitan, Mexico.
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...
Does Not Apply
Source: Over the Hill and on a Roll