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Traditional Mexican Foods Dishes Recipes - Yahoo Recipe Search
Food.comA very popular dish in the Mexican/Spanish Culture. Recipe from recipegoldmine. I guessed on the time here. Sorry not sure how long from start to finish. NOTE: The chiles are the dried ones that you see hanging outside doors or under ramadas in the Southwest and can be purchased at any grocery store in the Southwest or packaged in the ethnic foods section of many grocery stores elsewhere. * Masa can be purchased at any tortilla factory or grocery store in the Southwest or in the refrigerated section of the grocery store in many other areas of the country.Food52There are so many different Mexican mole sauces that the safest bet is not to guess a number at all. However, you can bet that a mole-based dish is present in most Mexican homes during the Day of the Dead celebration: a time where people build a bridge to connect with those who have departed. It is a joyous, yet bittersweet, occasion when families reminisce on what their dear ones loved the most. Especially their favorite foods. Traditional mole dishes are always on top of anyone's list. One of my favorites is the amarillito, or “little yellow.” It is a classic and so easy compared with how laborious some of Mexico’s other moles can be—it can be made, as we Mexicans say, “with one hand on your hip.” It is light and bright, but despite the fact that it’s not actually yellow, the name has stuck. The dish comes from Oaxaca, a state in southern Mexico known in the culinary world for its many versions of mole. The chochoyotes, or dimpled corn masa dumplings, enrich and thicken the sauce, and the dimple in the center of each one holds the sauce like a tasty, fluffy edible spoon. For celebrating Day of the Dead, or for any occasion when there is anything to celebrate, this dish speaks of a happy gathering.Food NetworkThis is one of the few recipes where breaking pasta is acceptable and is even an essential part of the dish in its natural form. This is a highly traditional comfort food dish that a middle school friend of mine would have regularly for dinner. It was so unlike any pasta dishes my mom was cooking at home. I loved how unique the flavors and textures were. I have tried to recreate that childhood feeling with this recipe here inspired by the traditional Spanish or Mexican Sopa de Fideo. It’s important to toast the pasta to develop the nutty flavor and release the starch.Food.comThis is a very old recipe around my home and in many other cities on the border. I used to eat this as a kid and I still enjoy it today. It is great as a side-dish or appetizer with Mexican food. It is also just a great snack. This is a vegetarian dish if you opt to use canola oil instead of lard. Also, note that you can use fideo (vermicelli) or any other type of small pasta such as small shells, alphabet, etc.Food and WineI’m usually pretty good about knowing which of my social media posts will create more excitement, but every once in a while I’ll post something and be totally surprised at the response. Case in point—this vegetable-packed pozole. I didn’t even post the recipe for it—just the mention of a healthy version of this Mexican classic got people all crazy-excited and sending me messages asking for—demanding!—the recipe. Turns out we’re all pretty much desperate to get healthier and hold on to our traditions and flavor; if we can make all that happen in the same dish, well, that ends up being a home run.Traditional pozole is made by creating a rich broth by cooking a whole pig head with some neck bones along with dried hominy and then adding either a red or green salsa for color and flavor. Here I use mushrooms to give us that earthy heartiness that you expect from pozole, no meat needed. Listen—it’s not going to taste like pork because it isn’t pork, but this is darn close in terms of comfort and satisfaction.This pozole has become a staple in my sometimes-annoyingly healthy family. My sister has been known to go back for thirds. My teen, whose favorite dishes include pigs’ feet and beef tongue (kid KNOWS Mexican food!), also asks (begs, really) for it often. So here you go, familia. After countless messages and requests for me to put this recipe on the blog, it’s finally making its way to you.Guajillo, ancho, and árbol chiles are soaked and pureed for a perfectly balanced sauce that punches up the savory mushroom broth; the chickpeas are a yummy twist in place of the dried hominy. So go ahead and enjoy, guilt-free, and let the piggies run free!Food.comThis is a weekly request at my house. These enchiladas have a white creamy sauce instead of the traditional tomato based sauce. I've been asked for this recipe over and over again, so I thought I would post it. I love Mexican foods, and I think this is a wonderful dish. I hope you do too!Food.comReady, Set, Cook! Reynolds Wrap Contest Entry. This recipe combines traditional Mexican flavors and creates a fun "stack up" meal. It uses Reynolds Wrap Aluminum Foil to steam off the skin of the poblano pepper, as well as tent the dish while baking. This can be served as a main dish casserole or a yummy appetizer if sliced into small pieces.....great football food. Six servings as a main dish casserole or 12-15 appetizer sizes. If you like things hotter, add some diced jalapenos and garnish with jalapenos as well. Enjoy!YummlyFideos secos, or “dry noodles,” is a traditional Mexican dish that calls for browning thin pasta in oil and then simmering it pilaf-style in a mildly spicy broth. In this version we’ve topped the noodles with pulled rotisserie chicken, cheese, avocado, cilantro, and crunchy pumpkin seeds for a 30-minute, one-pan pasta that’s a soulful bowl of Mexican comfort food. Fideos traditionally uses dried guajillo or ancho chilies, but a smoky canned chipotle chili in adobo is a convenient supermarket substitute. Along with half a cinnamon stick, the chipotle flavors the broth and is discarded after cooking, as you would a bay leaf. The recipe is a Yummly original created by [Ivy Manning](https://www.yummly.com/dish/author/Ivy-Manning).Food.comRight after I moved to Arizona, I was a manager at a call center agency. An older hispanic gentleman that worked for me used to help me brush up on my spanish and talk to me about his family's traditional dishes. One time he told me how his wife made Shredded Pork with some secret and shocking ingredients....it kind of stuck in my head for years. Can you guess the "secret" ingredients? I tried the recipe and like to make it for Carnitas Tacos. The title only says "Redneck Girl"...well...because people sometimes joke about how I can make Mexican food so well and am from a small redneck town in Pennsylvania :)
