442 mexican recipes

Quelites, a traditional New Mexican spinach and pinto bean side dish with bacon drippings, chili pepper, and hard-boiled egg. A 25-minute Southwestern classic.

This recipe is a faily old (circa 1983) but reliable one, somwhere in between competition and eating and chili. It would be a good starter for any novice cook.

These delicious meatless burgers have not only pleased the vegetarians, but the meat lovers also raved about how yummy they are!

Tired of the same old pasta for dinner? Try this dish that has a seafood side to it.

Traditional New Mexican biscochitos with anise seed and cinnamon-sugar topping. These shortening-based cookies are crisp, fragrant, and cut into festive shapes.

Spicy pinto bean dip made from scratch with dried beans, cumin, jalapeno, chili powder, and fresh cilantro. A bold, smoky Mexican-style dip loaded with garlic and heat.

Chunky black bean dip with carrot, celery, garlic, and warm spices folded into sour cream. Half-mashed beans give body while whole beans add bite. No-cook party dip ready in 15 minutes.

Slow cooker black-eyed peas with salt pork, garlic, and oregano. Overnight soak, then low and slow cooking for tender beans with Mexican flair.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Puppy's Breath Chili is a no-bean Texas-style bowl of red built on chunks of sirloin and layers of chili powder and pureed dried chiles. The spices go in staged like a cook-off champ, finished with lime and Tabasco.

A velvety Mexican-inspired bisque of yellow summer squash, tomatillos, roasted Anaheim and jalapeno chiles, thickened naturally with corn tortillas. Finished with cool sour cream and crunchy tortilla chips. Ready in 45 minutes.

Smoky puréed black bean soup loaded with cumin, coriander, chili, and eight cloves of garlic. Finished with brandy and topped with Parmesan and fresh cilantro.

Pozole Jalisco simmers pork, chicken, and hand-prepped hominy with tomatillos, dried red chiles, and toasted pepitas for a Mexican Sunday-supper soup with brothy depth and bright garnishes.

Lentejas en Adobo: Mexican lentils with pork, ancho chilies, sweet plantain, and pineapple. A traditional sweet-savory Oaxacan adobo stew with deep fruit and spice.

Vegetarian black bean burritos packed with corn, bell pepper, onion, jalapeño, and smoky spices. Rolled in tortillas and baked until hot, a meatless Mexican-inspired weeknight 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.