Mexican recipe collection

Creamed spinach with horseradish, butter, and light cream, garnished with sliced hard-cooked egg. A quick vegetable side dish with an unexpected peppery kick.

Mexican style lasagne with enchilada sauce, black beans, cottage cheese, and cheddar, layered with uncooked noodles that bake right in the sauce. Vegetarian, feeds 6 to 8, one pan cleanup.

Mexican turkey rollups stuffed with seasoned turkey, cheddar, salsa, and olives in flour tortillas, baked under a creamy taco-spiced sauce. Great for using leftover turkey.

Pozole is a New Mexican holiday stew of pork shoulder simmered until tender with hominy and mild chili powder. The long cooking produces a rich broth and meat that falls into silky shreds. Serve it with warm corn tortillas for Christmas Eve or New Year's Eve.

Vanilla is the secret ingredient in this cross-cultural sauce, which is also delicious served with grilled or roasted meats, poultry or seafood.

Old-fashioned pickled jalapenos with garlic and Mexican oregano in boiling vinegar. A simple, no-cook grandmother's recipe for spicy pickled peppers.

Fresh tomato salsa made with pickled jalapenos instead of raw peppers. The pickling brine adds tangy heat while keeping the spice level manageable.

Southwest pork stew with chorizo, butternut squash, and corn, baked under a sour cream cornbread crust. A hearty one-dish Mexican-inspired dinner.

Pork tenderloin braised in tequila, lime juice, tomatoes, and ground red chile. A mustard-crusted Mexican-inspired one-skillet dinner.

Posole Don Federico: a soul-warming Mexican pork and hominy stew, built on pig's feet and pork shanks for a rich broth, with green chiles, garlic, and beer. Garnished with cilantro and scallions.

Scrumptious fajitas that are fun and easy to make and great for a light lunch or dinner.

Red snapper Veracruz with pan-fried fillets in a tomato-olive sauce spiked with cinnamon, cloves, lime, and jalapeno, served over new potatoes. A classic Mexican coastal dish with warm spice and tangy brine.

South Indian sambar with toor dal, potatoes, tomatoes, and tamarind in a spiced lentil broth finished with a mustard seed tempering. Serve with rice, idli, or dosa.

Single serving Mexican quiche with a flour tortilla as the crust, layered with sausage, green pepper, Jack cheese, and a milky egg custard. Bakes in 30 minutes in a small dish. Personal-sized brunch for one.

Wood-smoked chicken thighs sliced and served on grilled flour tortillas with bright tomato salsa and creamy avocado relish. A quick, smoky Mexican-inspired meal for 8.

Smoky chipotle salsa blended from canned chipotles in adobo, tomato paste, brown sugar, and red wine vinegar. Sweet, fiery, and ready in 10 minutes. Makes 2 cups.