This is a very basic recipe for Mexican rice that will complement any number of entrees. Just about any green chile works well in this dish, so try using jalapeños, serranos, or poblanos.
Traditionally these are prepared with cheese fillings, but a cooked meat mixture, or a combination of meat, dried fruits and nuts also works well.
Why wouldn’t the cooks of the prehistoric, ash-covered village of Cerén in El Salvador have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce …
This summer soup is delicious cold or hot. While this recipe makes four servings, each just under one cup, you may want to double it.
Mole Poblano de la Noche Buena is just one of the recipes we featured in Red and Green for the Holidays. Not only is it an excellent use for leftover turkey, it’s perfect for Christmas dinner too.
There are many variations of soup with tortillas throughout Mexico, and this is a variation that is popular in the Yucatán Peninsula.
This recipe is a delicious alternative to traditional tamales. A green salad is all that is needed to complete a meal.
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