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Mexican Flavors

Mexican Flavors

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Better Homes & Gardens® Mexican marries authentic Mexican flavors and dishes with accessible ingredients and cooking methods. Recipes include creative new taco ideas inspired by the food truck trend, Baja and Oaxacan regional cuisines, slow simmers and braises, fresh and simple 30-minute meals, snacks for entertaining, and decadent authentic desserts.

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United States
Meredith Corporation

in this issue

1 min.
diy spiked horchata

HORCHATA COCKTAIL START TO FINISH 10 minutes 2 Tbsp. turbinado (raw) sugar (optional)¼ tsp. ground cinnamon (optional)1 lime wedge (optional)2 cups almond milk2 cups rice milk¼ cup superfine granulated sugar1 tsp. vanilla½ tsp. ground cinnamon1 cup light-color rum Ice cubesGround cinnamon (optional) 1. If desired, combine turbinado sugar and the ¼ tsp. cinnamon on a small plate. Rub rims of 10 glasses with the lime wedge. Dip rims of glasses into cinnamon-sugar to coat. 2. In a large pitcher combine almond milk, rice milk, superfine sugar, vanilla, and the ½ tsp. cinnamon. Stir until sugar is dissolved; add rum. 3. Making one cocktail at a time, in a cocktail shaker shake ½ cup of the almond milk mixture with ice. Strain into glass. If desired, sprinkle with additional cinnamon. Makes 10 servings (4 oz. each). PER…

2 min.
dried chiles

CALIFORNIA These mild, subtle chiles are the dried version of ripe Anaheim chiles, and are frequently used in northern Mexican and in Tex-Mex cuisine. MULATO This chile starts as a poblano (like the ancho) but is fully ripe and brown when dried. The additional ripening deepens its flavor, making it more full-bodied than ancho chiles. PUYA Similar to guajillo chiles, puya chiles are smaller and spicier with a fruity flavor. PEQUIN These super tiny peppers pack a punch of heat. They are very spicy, so go slow when adding them to your food. ÀRBOL Chile de árbol has a medium-high heat level and a bright flavor. When ground, it makes a good replacement for cayenne. ANCHO Meaning “wide” in Spanish, the ancho is an air-dried ripened poblano. These dark, rich chiles have a low-key fruity…

1 min.
diy corn tortillas

CORN TORTILLAS PREP 20 minutes STAND 15 minutes COOK 2 minutes per tortilla 2 cups masa harina¼ tsp. salt1¼ cups warm water 1. In a medium bowl combine masa harina, salt, and water. Stir until dough is firm but moist (if necessary, add more water, 1 Tbsp. at a time). Let dough stand 15 minutes. 2. Divide the dough into 12 portions; shape into balls. Place each ball between plastic wrap. Flatten into a 6-inch circle using a rolling pin. 3. Carefully peel off plastic wrap and place tortilla on a medium-hot ungreased griddle or skillet (keep plastic wrap away from heat). Cook, turning occasionally, for 2 to 21⁄? minutes or until tortilla is dry and light brown. Wrap tortillas in foil to keep warm if using immediately. Makes 12 tortillas. MAKE-AHEAD DIRECTIONS To freeze tortillas,…

1 min.
mexican cheeses

CHIHUAHUA Northern Mexico’s soft, white queso originated in the state of Chihuahua. It ranges in flavor from mild to sharp and is an excellent melting cheese. COTIJA This firm, dry grating cheese is salty with an intense flavor. It is most often used as a topping since it doesn’t melt well. QUESO QUESADILLA Smooth and creamy quesadilla is good for melting and is often included in Mexican four-cheese blends. QUESO FRESCO This “fresh” cheese is soft with a milky, tangy flavor. It is typically crumbled or cubed and generally just softens when heated (versus melting). QUESO OAXACA Subtle and smooth, this stretchy string-style cheese comes in large, loosely knotted balls. It has a delicious mild flavor and melts very well. PANELA A fresh curd white cheese, panela is on the crumbly side and holds its…

12 min.
mexico by region

CHIMICHANGAS Pictured on p. 7. PREP 15 minutes COOK 3 minutes per batch 2½ cups Carnitas (p. 43) or one 16-oz. pkg. cooked carnitas1 15-oz. can pinto beans, rinsed and drained¼ cup finely chopped onion¼ cup snipped fresh cilantro 2 tsp. adobo sauce from canned chipotle peppers in adobo sauce8 12-inch flour tortillas Vegetable oil for frying1 cup Mexican Crema (p. 77)1 cup Guacamole (p. 91)1 cup crumbled queso fresco (4 oz.)1 cup salsa 1. In a medium bowl combine Carnitas, pinto beans, onion, cilantro, and adobo sauce; mix well. Place about ½ cup of the meat-bean mixture just below center of each tortilla. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up and secure with wooden toothpicks. 2. In a very large skillet heat about…

4 min.
¡buenos días!

CHEESY CHORIZO SHEET-PAN FRITTATA PREP 15 minutes BAKE 10 minutes at 450°F Nonstick cooking spray8 oz. uncooked chorizo or bulk pork sausage1 fresh poblano chile pepper, seeded and chopped (tip, p. 83)½ cup chopped onion1 15-oz. can reduced-sodium black beans, rinsed and drained½ of a 12-oz. jar roasted red sweet peppers, drained and chopped18 eggs½ tsp. salt¼ tsp. black pepper¾ cup shredded Mexican cheese blend or cheddar cheese (3 oz.)2 Tbsp. chopped fresh cilantro Toppers such as chopped tomatoes, sliced avocado, and/or fried tortilla strips (optional) 1. Preheat oven to 450°F. Generously coat a 15×10-inch baking pan with cooking spray. 2. In a large skillet cook sausage, poblano pepper, and onion over medium until sausage is browned; drain off fat. Stir in black beans and roasted peppers. Spread mixture into prepared baking pan. 3. In a…