Mex Corn LasagnaSource: The Houston Chronicle1 pound ground beef1 (17 ounce) can whole kernel corn1 (15 ounce) can tomato sauce1 cup Pace picante sauce1 tablespoon chili powder1 1/2 teaspoons cumin1 (16 ounce) low fat cottage cheese2 slightly beaten egg

Corn Chip Tamale Loaf1 can cream style corn1 (4 ounce) bag corn chips2 teaspoons salt1/4 teaspoon pepper1/4 teaspoon dried basil (optional)1 clove garlic, minced1/2 pound ground chuck2 tablespoons fat1 tablespoon chili powder1 can tomatoes2 eggs, b

Corn PuddingEven though it is somewhat sweet, it is a side dish and is not a dessert.1 (12 ounce) can evaporated milk1/4 cup all purpose flour2 (16 ounce) cans cream style corn4 eggs, slightly beaten1/2 cup granulated sugar1/4 cup raisins1 teaspoon baking s

Peach Escabeche7 peaches, peeled and pitted, or 8 plums, pitted1/2 cup white wine vinegar1/4 cup water6 (2 inch) sticks canela2 pods star anise2 teaspoons finely diced seeded Guajillo chile1/2 cup plus 2 tablespoons honey1/2 cup granulated sugar1/4 teaspoo

Saguaro Cactus Fruit Jam6 cups saguaro cactus pulpWaterGather saguaro cactus fruit. Put 6 cups of the pulp in a pot and add water until half of the pulp is covered. Soak the pulp for 1 1/2 hours. Stir every now and then. Put the pot over low heat and cook for 30 to 40 minutes.

Pina al Horno con Natillas (Baked Pineapple with Sauce)1 pineapple 1/4 cup granulated sugar 3 tablespoons rum or 1 teaspoon rum flavoring1/4 cup butter or margarineuNatillas (Sauce)/u1 pint light cream or half and half1/4 teaspoon salt 1/4 cup granulate

Arracheras2 to 2 1/2 pounds skirt steaks, trimmed    of fat and membraneJuice of 6 limes2 pickled jalape?os, minced6 garlic cloves, mincedSalt, to taste1 to 2 medium onions, sliced thickVegetable oilFlour tortillas, warmedPlace meat i

Grilled Chicken Yucatan Style1 fryer chicken, cut into partsuMarinade/u1 cup fresh orange juice 2 tablespoons olive oil 1 teaspoon orange zest 4 cloves garlic, chopped 1/2 teaspoon thyme 1/2 teaspoon oregano 1/2 teaspoon marjoram 4 bay leaves, c

Home Smoked Chipotle ChilesSource: Recipe by W. Park Kerr in iBurning Desires/iChunks or logs of fragrant hardwood, preferably     a combination of oak and mesquite1 1/4 pounds red ripe jalapeno chiles with stems1/2 cup dried red New Mexico chil

Mexican Pepper Steak6 steaks2 tablespoons butter1 clove garlic, minced1 cup red, ripe Anaheim chiles, peeled,    seeded, and chopped, or substitute    3 red bell pepper, seeded and sliced    into thin stripsChoos

New Mexico Barbecue Beef Ribs1/3 cup red chili sauce 1 cup dry red wine 2 tablespoons olive oil 1 large clove garlic, minced 1 onion, diced 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper4 pounds beef short ribsPrepare a grill.Combine

Oaxacan Style Carne Asada (Mexican Style Thin Sliced Grilled Steak)Serves 8.2 bunches scallions, trimmed 8 jalapeno, serrano or poblano chilesCoarse kosher or sea saltFresh ground pepper 2 pound boneless sirloin steak, sliced into broad sheets 1/4 inch thick*16

Smoky Grilled Chicken TostadasSource: Ortega tulsaworld.comThe kick of a Mexican style taco sauce with smoky jalape?o flavor enhances the grilled chicken in these hearty tostadas.Makes 10 servings.4 (about 1 pound) boneless, skinless chicken    b

Sweet Corn with Lime Butter Soak whole, unshucked ears of corn in water for a few hours or overnight.Place ears of corn over charcoal or in the ashes of a barbecue pit. Rotate the ears about every 5 minutes to avoid burning on one side. They will be ready in about 30 minutes, when

Tijuana Tacos1 (1 1/2 pound) rib eye steak, slicedJuice from 1 Mexican limeSalt, to tasteCorn tortillas, heatedSprinkle lime juice and salt on the meat. Let set for 10 minutes, then broil it over charcoal until just done. Slice the meat into bite size pieces and place

Barbecued Carne AsadaThe secret to this recipe is in the marinade!uMarinade/u1 cup lime juice 1/2 cup vegetable juice cocktail 1/4 cup chopped onion 1 tablespoon snipped fresh parsley or    1 teaspoon dried parsley flakes 2 cloves garlic,

Grilled Shrimp Rellenos8 to 12 large fresh Poblano chiles1 pound small, cooked shrimp3/4 cup scallions, thinly sliced (including tops)Sour creamTomatillo SalsaPlace chiles on grill 4 to 6 inches over hot coals. Cook until chiles are blistered and somewhat charred o

Grilled Texas Shrimp1/4 cup vegetable oil1/4 cup tequila1/4 cup red wine vinegar2 tablespoons Mexican lime juice1 tablespoon ground red chiles1/2 teaspoon salt2 cloves garlic, finely chopped1 red bell pepper, finely chopped24 large raw shrimp, peeled andb

Campfire Cookout1 1/2 pounds ground beef1 1/2 teaspoons salt1 teaspoon pepper1 green bell pepper, sliced4 large carrots, sliced4 large potatoes, sliced1 large onion, slicedWorcestershire sauceMix ground beef, salt and pepper. Shape into 4 large patties.

Cattle Baron`s Pepper SteakRub a top sirloin or T bone steak with Worcestershire sauce and black pepper and allow it to sit for about 15 minutes.Meanwhile, roughly cut green peppers, onions and whole mushrooms. Saut? in butter, keeping them slightly crisp. Season with cracked blac

Golden Chicken (Pollo Dorado)1 or 2 dried de ?rbol chiles1/2 cup fresh orange juice2 tablespoons tequila2 cloves garlic, minced1 1/2 teaspoons shredded orange rind1/2 teaspoon salt1/4 cup vegetable oil1 (3 1/2 pound) broiler fryer chicken,   

Sonoran Style EnchiladasThis is rarely found outside of Arizona.uDough/u1 1/2 cups Masa Harina�1/2 teaspoon baking powder1/2 teaspoon salt3 to 4 tablespoons beaten egg1 cup waterVegetable oil or lardCombine dry ingredients, then stir in the beate

Sonoran Style Red Enchiladas2 cups Masa Harina�2 ounces mild Cheddar cheese, grated1 small baking potato, cooked, peeled and grated1 teaspoon baking powder1 teaspoon salt1 cup water, or more as neededStir together Masa Harina�, cheese, potato, baking powder and

Bean Cakes1 recipe Boiled Pinto Beans, well drained1 medium white onion, minced2 serrano chiles, stemmed and minced1/4 teaspoon ground cumin1/2 teaspoon salt1/4 cup peanut oil1 cup fresh tomato salsa1 cup CremaMash the beans to a textured pur?e with a f

Southwestern QuichePrepared pie crust doug large tomato, sliced1 (2 1/4 ounce) can sliced black olives6 scallions, chopped8 ounces Monterey jack with jalape?os, grated4 eggs1 tablespoon flour1/2 cup half and halfPinch of nutmegPreheat oven to 375

Stacked EnchiladasOil (to soften the tortillas)12 corn tortillas2 recipes All purpose Enchilada Sauce1 pound mild Cheddar cheese, grated1/2 cup onions, minced3/4 cup black olives, sliced or minced1/2 cup sour creamHeat All purpose Enchilada Sauce and keep i

Tex Mex Enchiladas12 corn tortillas1 recipe Basic Tex Mex Sauce1 pound mild Cheddar cheese, grated1 cup onion, minced (optional)Soften the tortillas in hot vegetable oil. Place them on paper towels to drain. When they are cool enough to handle, immerse them in the sauc

Tortilla Espanola2 tablespoons olive oil6 medium potatoes, peeled and thinly sliced1 large onion, finely chopped1/2 teaspoon salt1/2 teaspoon pepper6 large eggs1/2 teaspoon salt2 tablespoons olive oilHeat 2 tablespoons olive oil in cast iron skillet. Ad

Tortilla Quiche1 (12 inch) flour tortilla1 1/2 cups grated Monterey jack cheese1 cup grated sharp Cheddar cheese2 roasted green chiles, skins and seeds removed,     chopped, or 1 (4 ounce) can chopped green chiles3 eggs1 cup sour cream1/4 teaspo

Vegetarian Chimichangas4 to 6 eggs (warmed to room temperature)1 tablespoon butter1 heaping cup fresh vegetables, diced4 to 6 flour tortillas1 cup shredded Monterey jack cheeseSharp cheeseHot or mild salsa, to tasteSour creamAvocadosBeat egg togethe

Black Bean BurritosYou can also use pinto beans in place of black beans, or a mixture of the two.10 tortillas, soft taco size4 cups black beans or pinto beans (2 16 ounce cans)1 (4 ounce) jar chopped green chiliesSalt and pepper2 cups Cheddar cheese, shredded1 cup

Cheese EnchiladasuEnchilada Sauce/u2 tablespoons lard2 tablespoons flour1/4 cup mild chili powder1/4 cup hot chili powder2 cups beef stock basePinch of Mexican oreganoPinch of cuminPinch of saltPinch of garlic powderMelt lard. Add flour, sti

Grilled Rice and Bean BurritosSource: Reynolds Wrap Kitchens/PP4 (10 to 12 inch) flour tortillasBR1 (16 ounce) can refried beansBR1 1/3 cups cooked riceBR1 1/3 cups shredded Cheddar cheeseBR1 1/3 cups salsaBR1/2 cup chopped green onionBR2 tablespoons fresh cilantro leave

Nopalitos con Chile (Cactus Chile)2 pounds cleaned nopales 1 onion, sliced 1/8 inch thick 1/8 cup corn oil or olive oil 2 jalapeno chiles 2 Serrano chiles1/2 bulb garlic 1 cup cilantroSalt to tasteClean and dice nopales. Chop onion into similar sized pi

Cafe EnchiladasVegetable oil12 corn tortillasHot sauce1 pound mozzarella cheese, gratedShredded lettuce, for garnishChopped tomatoes, for garnishHeat 1/2 inch oil in a small heavy skillet until it just begins to smoke. Using kitchen tongs soften the tortillas f

Cheese Enchiladas with Chili Gravy12 corn tortillas2 tablespoons vegetable oil2 large onions, chopped4 cups grated cheeseuChili Gravy/u2 tablespoons shortening2 tablespoons flour2 tablespoons chili powder (Gebhardt if possible)3 cups warm waterS

Black Bean Chilaquiles1 1/4 cups dried black beans, soaked overnight6 cups chicken brot/2 white onion, chopped3 garlic cloves, chopped2 canned chipotle chiles, seeds removed1 teaspoon salt8 ounces tortilla chipsSour cream for garnishDiced avocado for gar

Arizona Cheese Crisp3 (or more) medium flour tortillas1/2 pound Oaxaca cheese, shredded1/2 pound Monterey jack cheese, shredded1/3 pound anejo cheese, grated1/2 pound Poblano peppers, roasted, peeled, sliced1/4 cup cilantro, finely choppedOil (for frying)Pr

Eggplant and Almond EnchiladasThe Mexican Red Sauce can be made ahead of time.1 tablespoon olive oil 1 cup minced onion 6 cups diced eggplant 1 teaspoon salt (or more, to taste)Black pepper to taste 2 tablespoons minced garlic 1 medium size bell pepper (any

Black Bean QuesadillasSource: specialcheese.com1 cup canned black beans, rinsed and drained2 tablespoons sliced scallions2 tablespoons chopped roasted red peppers2 tablespoons chopped red onion1 tablespoon lime juice1 tablespoon cilantro or parsley, , choppedb