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Albondigas Soup I

Submitted by: Kathy Nelson

Rice and bite-sized meatballs made with pork and beef float in beef broth seasoned with green chili salsa, canned tomatoes, onion, garlic powder in this hearty Mexican soup for a crowd.

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Grilled Sausage Burrito

Submitted by: Jonathan Fritz

If it's too hot to cook in the house, cook everything on the grill! These spicy chorizo and black bean burritos are a festive meal for any time of year.

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Chile Verde II

Submitted by: Clare

A delicious Mexican dish of pork simmered in tomatillos and chiles.

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Firehouse Machaca Taco Filling

Submitted by: JILL

Beef chuck is simmered with onion, cilantro and peppers to make a lively taco stuffing.

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Oaxacan Tacos

Submitted by: Lola

I learned how to make these tacos while a man from Oaxaca, Mexico lived with my family. They are traditional Mexican tacos and one of the best things I know how to make.

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Homemade Chorizo

Submitted by: Shelley

Savory and spicy pork chorizo with garlic, vinegar, oregano, and red pepper. This can be made with ground beef as well. To cook, crumble in a skillet and fry.

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Lengua (Beef Tongue)

Submitted by: Helena Unzueta

Slices of beef tongue are sauteed with chiles, onion, garlic, fresh tomato and corn for a colorful, mildly spicy, hearty meal.

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Tongue Tacos

Submitted by: Amy Ramirez

Warm corn tortillas filled with hot beef tongue and cool tomatoes, onion and cilantro sprinkled with lemon.

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Posole Soup

Submitted by: Bryan B

Authentic Posole is made with the pig's head; the ears are the delicacy. This simple recipe uses more 'acceptable' ingredients.

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Menudo

Submitted by: ksalinas

Always wondered but never dared? This is simple recipe will help you please any avid lover of Mexican cuisine, and give you a delicious introduction to the world of beef tripe.

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Caldo De Res (Beef Soup)

Submitted by: Alex Trejo

This is a traditional Mexican beef and vegetable soup seasoned with cumin, cilantro and lime.

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Posole Stew

Submitted by: Cheryl Bishop

This is an adaptation from a New Mexico staple. Posole is a common dish in the Jalisco region of Mexico.

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Albondigas Soup II

Submitted by: Beatrice Goldiano

In this version of the spicy Mexican soup, beef meatballs are cooked in a broth with carrots, green peppers, garlic, onion, canned tomatoes and seasonings.

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Green Chile Stew with Pork

Submitted by: Christine L.

Pueblo tradition calls for the addition of corn or potatoes to this dish. It makes a wonderful filling for enchiladas. Serve with a big green salad and a pile of wheat tortillas.

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You have a choice of two fillings: a spicy, cooked fruit filling or a savory meat filling. Either can be tucked inside rounds of pastry that are sealed into tight packets and baked in the oven. They make a great picnic treat or a delicious, casual supper.

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Slow Cooker Machaca

Submitted by: TucsonMom

Living In: Tucson, Arizona, USA

Beef and pork cooked in a slow cooker overnight creates the most tender Mexican meat filling you'll ever have.

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Tex-Mex Patty Melts

Submitted by: Mrs. Martin

Home Town: Bayonne, New Jersey, USA

Chipotle peppers in adobo sauce and pepperjack cheese pack a flavorful punch in this patty melt recipe.

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South Texas Carne Guisada

Submitted by: RHONDA35

Home Town: Rio Hondo, Texas, USA

Living In: Austin, Texas, USA

In this recipe, chunks of lean beef are simmered with fresh tomatoes, bell pepper, onion, garlic, and Mexican seasonings to make a rich spicy gravy (guisada). Serve with warm tortillas and garnish with guacamole, sour cream, and/or cheddar cheese for awesome guisada tacos.

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