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01/02/2013
Tender, braised beef brisket is combined with raisins, sherry, pine nuts, and spicy chile powder in the fragrant filling for these sugar-dusted, savory-sweet empanadas.
Issue #152
12/07/2012
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
08/17/2012
Thick, oblong masa tortillas (named huarache, or sandal, because of their shape) are topped with grated cheese, salsa roja, sautéed steak, and sliced cactus in this classic street food.
Issue #149
08/01/2012
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
Infused with smoky guajillo chiles, this nourishing, slow-cooked stew is usually made with various tough cuts of beef, but we found oxtails to be the most flavorful choice. Served with rice, this dish is a favorite meal across Mexico.
Issue #149
07/16/2012
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
04/08/2011
The lomito completo, popular in Uruguay and Argentina, lavishes sirloin steak in sauerkraut, mayonnaise, ketchup, mustard, and a runny fried egg.
Issue #137
03/22/2011
Brazil's bauru smothers roast beef with melted mozzarella and tomato.
Issue #137
03/19/2011
This regional Mexican favorite from the city of Puebla comes with a variety of fillings.
Issue #137
04/28/2011
This dish is emblematic of the spare but flavorful cooking favored in El Paso and the neighboring Mexican city of Juárez. Continue...
Issue #121
07/27/2011
Recipe for Tex-Mex steak fajitas with green sauce, the spicy avocado cream sauce that is orginally from Ninfa's in Houston.
Issue #104
01/16/2008
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
Machacado, from the verb machacar (to pound), describes the shreds of dried beef in this dish.
Issue #76
11/11/2005
Traditionally the organ meats are included in this dish but we chose to omit them here.
Issue #71
07/07/2011
Though Tex-Mex-style fajitas are unknown in Mexico, grilled skirt steak is eaten with tortillas in Nuevo León, under the name arrachera al carbon.
Issue #68
05/03/2007
The enchurrito is one of the monumental achievements of Tex-Mex cuisine.
Issue #68
05/03/2007
The signature creation of San Antonio's Tex-Mex cuisine is the puffy taco.
Issue #68
10/24/2000
This is one of the best dishes served at the Maxwell Street market in Chicago.
Issue #36
12/04/2000
This is a typical and delicious way to stuff and roast chicken in Juchitan, Mexico.
Issue #16
12/04/2000
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
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