Mexican recipe collection

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Mole poblano with turkey and pork simmered in a two-chile sauce of mulato and pasilla peppers, almonds, peanuts, chocolate, and warm spices. Authentic Mexican flavor.

Mom's beef stew braised in red wine and tomato sauce with white wine vinegar, oregano, potatoes, and carrots. Low and slow comfort food for six.

Mom's enchilada casserole: layers of corn tortillas, taco-seasoned beef, enchilada sauce, and melty cheese, topped with olives and baked bubbling. Easier than rolling enchiladas, just as satisfying.

These have been one of my family's favorite comfort foods since I was a small child!

Mondongo elegante simmers tripe and pigs' feet in a tomato-wine sauce with ham, capers, and olives. The dressed-up Caribbean-Spanish take on traditional tripe stew.

Mushroom turnovers in a cream cheese pastry with a sauteed mushroom-cream filling and optional sherry. An elegant make-ahead appetizer that freezes well before baking.

Homemade corned beef hash with canned corned beef, diced potatoes, and onions simmered in milk. A hearty, comforting skillet meal with crispy edges and tender potato.

Ground beef chili with kidney beans, crushed Roma tomatoes, Mexican stewed tomatoes, and vegetable juice. A straightforward, simmered-from-scratch weeknight chili.

Nacho popcorn baked with corn chips, taco-seasoned butter, and melted shredded cheese for a crunchy, cheesy snack ready in under 20 minutes.

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.

New Mexican green chili stew of browned beef (or pork) simmered with diced potatoes, onion, garlic, and Hatch green chilies in a brothy, soupy base. A classic Santa Fe and Albuquerque kitchen staple.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

Two-ingredient New Mexico style barbecued salmon. Salmon fillets brushed with red chile barbecue sauce and grilled over wood embers. The Southwestern way to cook a piece of fish.

Mild blender salsa with tomatoes, banana peppers, cilantro, onion, and garlic. No heat, no cooking, no fuss. Just blend and serve.

Tastes delicious when filled with very lean beef cooked with a little green pepper, lean shredded cheese, shredded lettuce, tomato, and a good shot of hot sauce. Of course a nice Mexican beer with it makes it extra good.