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Narrow Results You've Selected: Easy Mexican Fall Main Course Remove all Source Saveur (7) Healthy Cooking Community (1) Herbivoracious (1) New York Times (1) Over the Hill and on a Roll (1) Main Ingredient Vegetables (6) Beef (3) Beans (2) Cheese (2) Chicken (1) Show all... Eggs (1) Fish (1) Game (1) Nuts (1) Pork (1) Shellfish (1) Tomato (1) Occasion Backyard BBQ (2) Technique Saute (4) Grill/Barbecue (3) Fry (2) Braise (1) Broil (1) Show all... Roast (1) Slow Cook (1) Topic Recipe (11) 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 = "Course:Main Course"; var omni_prop8 = "Difficulty:Easy,Cuisine:Mexican,Season:Fall,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 08/09/2012 Pescado Encarcelado (Fish Stuffed with Pico de Gallo) This clean, flavorful preparation of whole fish stuffed with pico de gallo preserves all the fish's natural juices. Mullet is typically used, but red snapper works just as well. Issue #149 07/16/2012 Pollo al Horno (Chile-Spiced Grilled Chicken) Stained deep orange with achiote paste, this spice-slathered grilled chicken pairs well with fresh, bracing salsa verde, which cuts through the dish's garlicky richness. Issue #149 07/15/2012 Jaibas Enchipotladas (Pan-Fried Crabs in Chipotle Sauce) To simplify this recipe from Tabasco state for pan-fried crabs in a smoky chipotle sauce, ask your fishmonger to clean and cut the live crabs in half for you. Issue #149 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 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 02/27/2007 Stuffed Chiles in Walnut Sauce (Chiles en Nogada) A tantalizing combination of nuts, fruit, and chiles creates a sweet, hot flavor that's authentically Mexican. Issue #9 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... Does Not Apply Source: Over the Hill and on a Roll 09/21/2009 Soft Black Bean Tacos Refried beans and tortillas are the easiest of snacks, and can be kept in the fridge for spontaneous snacking at any time of the day. Does Not Apply Source: New York Times 09/21/2009 Achiote-Rubbed Butternut Squash Tacos Soft cubes of spicy squash with sour cream and cheese make these vegetarian tacos satisfying enough even for meat-lovers. Does Not Apply Source: Herbivoracious 09/21/2009 Curried Tempeh Taco Salad Curry powder and a splash of soy sauce give this tempeh salad a round and satisfying flavor. Does Not Apply Source: Healthy Cooking Community