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Mexican

Explore 287 recipes, 11 articles, 25 galleries, 146 videos, and more

Crispy Pork-Stuffed Anaheim Chiles

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Rick's Mango, Jicama, and Cucumber Salads

Ingredients
  • 2 medium mangos, about 1 1/2 pounds total, peeled, flesh cut from pits, and sliced into 1/2-inch-wide "fingers" or wedges
  • 1 medium jicama, about 1 pound, peeled and cut into long 1/2-inch-wide "fingers" or wedges
  • 1 English cucumber, or 2 regular cucumbers, cut into long 1/2-inch-wide "fingers" or wedges
  • 1 teaspoon pure ground chile (guajillo or ancho, or substitute a little cayenne)
  • 1/2 teaspoon coarse salt
  • 2 limes, each cut into 6 wedges
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Achiote-Rubbed Pork Baked in Banana Leaves

Ingredients
  • 1 red onion, thinly sliced
  • 3/4 cup white vinegar
  • 6 tablespoons sugar
  • 1 teaspoon crumbled oregano, preferably Mexican
  • Coarse salt
  • 1 tablespoon ground achiote
  • 1/4 cup freshly squeezed lime juice
  • 1/2 cup plus 2 tablespoons freshly squeezed orange juice
  • 1 garlic clove, finely chopped
  • 2 pounds boneless pork butt, cut into 2-inch pieces
  • 2 banana leaves, about 30-by-12-inches each, softened over a gas flame
  • 1/4 cup lard, melted
  • Avocado slices, for serving
  • 24 to 30 warm corn tortillas, for serving
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Pollo con Queso Tortas

Ingredients
  • 2 poblano peppers
  • 1 tablespoon vegetable oil
  • 2 boneless, skinless chicken breast halves, halved horizontally
  • Coarse salt and freshly ground pepper
  • 1/2 white onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 4 ounces white cheddar cheese, shredded (about 1 cup)
  • 4 ounces Monterey Jack cheese, shredded (about 1 cup)
  • 4 crusty white sandwich rolls, such as Kaiser rolls, split and top half hollowed out
  • Carrot, Jicama, and Red Cabbage Slaw
  • Mexican crema, for serving
  • Plantain Chips, for serving
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Beer Margaritas

Other Ideas:
Beer, Margaritas, Tequila
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Pork with Mashed Pumpkin

Ingredients
  • 2 pounds boneless pork butt, cut into 1-inch chunks
  • 2 small onions, 1 whole and unpeeled, 1 coarsely chopped
  • 4 garlic cloves, 2 whole and unpeeled, 2 finely chopped
  • Coarse salt and freshly ground pepper
  • 1 teaspoon black peppercorns
  • 1 two-and-a-half- to three-pound pumpkin or winter squash, or a chunk of the same size cut from a West Indian squash, unpeeled
  • 4 to 5 arbol, or dried Serrano chiles
  • 1/4 cup pumpkin seeds
  • 3/4 teaspoon cumin seeds
  • 3/4 teaspoon coriander seeds
  • 2 medium-size ripe tomatoes, coarsely chopped
  • 4 tablespoons lard, preferably home-rendered, or vegetable oil
  • 2 tablespoons apple-cider vinegar
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Mario Bosquez's Mexican Chocolate Cake

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Rick's Corn Tortillas

Other Ideas:
Tortellini
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Spicy Enchiladas with Pumpkin Sauce

Time:1 hour
Ingredients
  • 1/2 leftover Thyme-Roasted Chicken with Potatoes, skin removed, meat shredded
  • 6 scallions, thinly sliced
  • Coarse salt and ground pepper
  • 1 can (15 ounces) pumpkin puree
  • 4 cloves garlic, peeled
  • 1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
  • 1 teaspoon chili powder
  • 8 corn tortillas (6-inch)
  • 1 1/2 cups grated sharp white cheddar cheese (6 ounces)
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Tomatillo Chicken

Time:45 mins
Ingredients
  • 2 pounds tomatillos (husks removed), washed and halved
  • 1 tablespoon vegetable oil
  • 1 whole chicken (3 to 4 pounds), cut into 10 pieces (wings reserved for another use)
  • Coarse salt and ground pepper
  • 2 jalapenos, chopped
  • 1/2 medium white onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 can (15 ounces) hominy (optional), drained
  • 1/4 cup chopped fresh, cilantro
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