133 verde mexican Recipes

chicken broth or 3 1/2 cups water, coarsley chopped poblano peppers, stems and seeds removed, coarsley chopped jalapeno, stem and seeds removed, chopped scallions or 2 green onions, chopped fresh cilantro, chopped fresh parsley, salt, vegetable oil, garlic cloves, peeled, chopped, parboiled rice or 2 cups brown rice, uncooked, lime , juice of

anaheim chile peppers, all-purpose flour, buttermilk, divided, salt , or as needed, skinless, boneless chicken breast halves, canola oil for frying, white corn tortillas , or more as needed, white onion, diced, shredded monterey jack cheese, crumbled queso fresco, mexican crema (cream)

nixtamal (canned hominy may be used if unavailable), water, water, chicken breast halves, about 4 lb, salt, divided, poblano pepper (4 medium), cilantro, onions, divided, garlic, peeled, head iceberg lettuce, shredded, serrano peppers, sliced, limes, cut into wedges, dried oregano (or more ), crisp corn tortilla (used for tostadas)

corn tortillas, mexican blend cheese, extra virgin olive oil, divided, garlic cloves, minced, white onions, jalapeno, seeded and minced, black beans, drained but not rinsed, ground cumin, tomato paste, coarse salt, tomatillos, husked and halved, garlic cloves, minced, vegetable stock, avocado, chopped fresh oregano leaves (optional)

pumpkin seeds, about 2 cups (raw , unhulled), chicken broth or 2 cups beef broth, tomatillos, husks removed, rinsed, and coarsely chopped, leaves sorrel, rinsed, stems removed, and coarsely chopped (lengua de vaca), leaves hoja santa, stems and veins removed, coarsely chopped, epazote (5 coarsely chopped, 3 left whole ), jalapenos (to taste) or 6 serrano chilies, coarsely chopped (to taste), pork fat (approximately 1/4 cup) or vegetable oil, for frying (approximately 1/4 cup)

ground chuck, yellow onions, diced, salt, garlic powder, ground cumin, wondra flour, salsa verde, diced green chilies

chicken breast halves, chicken broth, white onion (chunk ), white onion (chopped ), garlic clove (minced ), salt, green enchilada sauce (i use las palmas), vegetable oil, kraft mexican style finely shredded four cheese, fresh cilantro, chopped, sour cream, chopped green chilies (drained ), corn tortillas (fresh as possible)

onion coursely chopped, red bell pepper coursely chopper, olive oil, minced garlic, pine nuts toasted, black beans, sweet potato fries baked, ancho chile powder, salsa verde, mexican blend cheese, mild whole green chile peppers

olive oil, mole , verde paste (some prepared versions contain gluten), chicken stock, chicken breasts, pre-cooked and shredded, corn (fresh or frozen ), diced green chilies, salt (or to taste), habanero pepper, minced (optional), corn tortillas (8 tortillas, 6-inch diameter), plain fat-free yogurt (or 4 oz yogurt, 4 oz dairy-free sour cream or cream cheese ), mexican blend cheese (shredded ), baby spinach ( 6 cups uncooked leaves, cleaned ), cilantro, avocado, lime, fresh ground black pepper , to taste

pork butt or shoulder or loin, cut into 2-inch cubes, salt (or to taste), freshly ground black pepper, flour, canola oil, onions, chopped (texas sweet onions ok), green bell peppers roughly chopped, hatch chilies (roasted and skinned) or equivalent of canned (must be hatch), jalapenos, seeded and chopped, garlic cloves chopped, tomatillos, just peel off the husk and then quarter and put in blender process so still chunky, dried oregano, ground cumin, coriander , ground stuff okay, bay leaves, cilantro, chopped, chicken stock, avocados, mexican crema (or sour cream if you must)

tomatillo, husks removed and rinsed, serrano chilies, finely chopped, cilantro, roughly chopped and loosely packed, cilantro, roughly chopped for garnish, garlic clove, roughly chopped, white onions, roughly chopped, sea salt

olive oil, plus extra to drizzle on steaks, two 16-oz new york strip steaks (1/2 a steak per serving), adobo , recipe follows, poblano chiles , roasted, peeled and seeded, thinly sliced, jalapeno chile, roasted, peeled and seeded, thinly sliced, white onion, thinly sliced, shallot, thinly sliced, nopales, grilled for 5 minutes on each side and sliced, epazote butter , recipe follows, salt and freshly ground black pepper, cumin seeds, coriander seeds, fennel seeds, yellow mustard seeds, ancho chiles, stemmed, seeded, deveined and torn into small pieces, pasilla chiles, stemmed, seeded, deveined and torn into small pieces, dried whole oregano (preferably mexican ), spanish paprika (pimenton), preferably sweet or hot, garlic powder, onion powder, epazote leaves , picked (about 2 cups), fresh cilantro, roughly chopped (about 1 cup), garlic, juice of 1 lime, salt, freshly ground black pepper, butter, softened

poblano chile , seeds removed, green bell pepper , seeds and ribs removed, fresh cilantro leaves, loosely packed, epazote leaves , loosely packed, optional (can sub fresh savory or mexican oregano), garlic cloves, peeled and crushed, low sodium chicken broth, unsalted butter, chopped spanish onion, salt, grain rice, grated oaxaca cheese or 1 1/2 cups mozzarella cheese, divided, grated manchego cheese, divided, heavy cream

pork shoulder, green tomatillos, diced green chili s, diced red tomatoes, cumin, salt, pepper, chopped cloves of garlic, onion, anaheim chiles, jalapeno peppers, mexican beer (i use pacifico or tecate)

extra-virgin olive oil, chopped onion, yukon gold potato, peeled and cut into 1/3-inch cubes, red-skinned sweet potato), peeled and cut into 1/3-inch cubes, garlic , flattened, peeled and chopped, tomatillos (8 to 9 oz), husked, rinsed, cored and chopped, poblano chiles (8 to 9 oz), stemmed, seeded; 1 diced , 1 cut into 4 strips, dried mexican oregano, all-purpose flour, cumin seeds, kosher salt and freshly ground black pepper, hominy with juices (preferably golden), vegetable broth, diced mild green chiles, garnishes, such as crumbled feta cheese , chopped green onions, sliced avocados, lime wedges and chopped serrano chiles), buttermilk and sour cream corn bread, recipe follows, chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing, yellow cornmeal, all-purpose flour, sugar, baking powder, kosher salt, baking soda, buttermilk, sour cream, eggs

maseca cornflour , for tamales (maseca is the brand name, it is mexican corn flour), warm water or 2 cups stock, baking powder, salt, vegetable shortening, butter, dry corn husks, pork (boneless shoulder works best), vegetable oil, chicken broth, tomatillos, onion, peeled and quartered, garlic cloves, stem removed, jalapenos or 2 serrano peppers, chopped cilantro, lime juice, salt , to taste

shelled pumpkin seeds (note : very important that these are shelled!), cumin seeds, dried mexican oregano, onion, chopped, cilantro, stems and leaves, jalapenos, seeded and finely chopped, garlic, romaine lettuce leaves, tomatillos, husked, washed coarsely chopped, radish tops, chicken cut into 8 pieces, vegetable oil, chicken stock, salt, black pepper, cinnamon , optional, cooked rice , as an accompaniment, sliced radishes, for garnish

ear fresh corn, shucked, turkey bacon, extra-virgin olive oil, jarred salsa verde (mexican green chile sauce), kosher salt and freshly ground black pepper, egg whites (about 1 1/2 cups), chopped fresh cilantro leaves