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Narrow Results You've Selected: Fry Chicken Recipe Remove all Source Saveur (9) Difficulty Easy (4) Medium (4) Course Main Course (7) Appetizers (1) Soups & Stews (1) Cuisine Mexican (9) Gluten-Free (2) Season Summer (4) Fall (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 = "Mexican,Technique:Fry,Main Ingredient:Chicken,Topic:Recipe"; var omni_pageName="saveur:"+omni_prop12; 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 07/15/2012 Chalupas Poblanas (Thick Tortillas Fried with Salsa) These thick tortillas, bathed in two types of salsa and garnished with shredded chicken, are a popular street snack in Mexico. Issue #149 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 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 Mole with Chicken, Pork, and Pineapple (Manchamanteles de Cerdo y Pollo) Manchamanteles, a spicy, stewlike dish from Mexico, is considered to be one of the seven classic moles of Oaxaca. Issue #96 12/12/2005 Chilaquiles There are as many recipes for chilaquiles as there are cooks who make them. This version is served, throughout the day, at the Grand Hotel in Tijuana. Issue #78 05/03/2007 Ralphie's Special Tacos These tacos are named for the late, great Raphaela (Ralphie) Pazos, a longtime cook at San Antonio's Taco Haven. Issue #68 05/03/2011 Chicken Flautas with Cotija and Salsa Roja Flautas, flavorful miniature tacos that are a perfect finger food, are usually deep-fried until fully cooked. In this recipe the corn tortillas get just a brief flash-fry, just to soften them for filling and rolling. Does Not Apply 01/27/2010 Chipotle Wings Found in most supermarkets and Mexican grocers, canned chipotles in adobo make a smoky, fiery sauce for chicken wings. Serve the wings with avocado crema. Does Not Apply