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Marinate (7) Broil (6) Slow Cook (6) Braise (3) Steam (3) Chill (2) No Cook (2) Stew (2) Poach (1) Topic Recipe (110) 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 = "Mexican,Course:Main Course"; var omni_pageName="saveur:"+omni_prop12; 12/07/2012 Grilled Tri-Tip Tacos The beef cut of choice for California barbecue and grilling, tri-tip steak (also called Newport, Santa Maria, or triangle steak) comes from the lean bottom sirloin. Here it's sliced and seasoned with rosemary, chiles, garlic, and cumin in a tender filling for tacos. Issue #152 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 08/09/2012 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 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 07/17/2012 Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce) This cheesy, creamy dish originated at a Sanborns café in Mexico City in 1950. Its name, "Swiss enchiladas," alludes to its copious use of dairy. 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 Tacos de Carne Asada (Grilled Steak Tacos) Skirt steak, a flavorful, juicy cut, is an excellent choice for carne asada, from Mexico's El Bajío region. This one is marinated with lime and spices before grilling. Issue #149 07/16/2012 Enchiladas de Chile Ajo (Oaxacan Red Chile Enchiladas) These classic Oaxacan-style enchiladas, stuffed with chicken and doused in a sweet chile-and-garlic sauce, come from Iliana de la Vega, chef-owner of El Naranjo in Austin, Texas. 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 07/16/2012 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 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 04/23/2012 Grilled Fish Tacos with Creamy Chipotle Sauce These delicious fish tacos go great with a chipotle-mayonnaise sauce. Issue #146 11/09/2011 Grilled Spot Prawns with Finger Lime and Basil These sweet spot prawns are doused in a simple citrus sauce that adds a zesty burst of flavor to each bite. Issue #142 07/08/2011 Barbacoa (Chile-Rubbed Smoked Lamb) Lamb shoulder is the ideal cut for this Pueblan-style barbecue. We love this version, which is adapted from Steven Raichlen's The Barbecue Bible (Workman, 1998), and is served with a refreshing tomatillo salsa. Issue #139 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 « Previous 1 2 3 4 5 . . .6 Next »