Expand your repertoire of nachos and quesadillas with these fresh and tasty Mexican recipes.
We're still getting requests for this colourful party-size appetizer from 1988. We've lightened up the original, and it's better than ever.
See the recipe
Tex-Mex Tomato Salsa pairs nicely with quesadillas or grilled pork tenderloin.
Make some of this beautifully coloured, piquant Mexican sauce for hot-sauce lovers. Traditionally, it is strained after blending, so do that if you like. Chiles de arbol are bright red and slender, with a smoky, grassy flavour. They are very hot, so wear rubber gloves during preparation. Attach a chile and the recipe for Roasted Halibut with Chile de Arbol Sauce to a jarful of sauce. (It's also delicious on chicken and beef.)
Corn husk-wrapped bundles of masa (ground hominy corn dough) stuffed with savoury chicken and chili sauce is a favourite in Latin America. You'll find corn husks, peppers and masa harina in Latin American stores. In corn season, use the outer husks of 12 large corn cobs — just skip the soaking step.
The rich, smoky taste of chipotle peppers joins the fresh lively taste of salsa. The salsa's tomatillos, sometimes called Spanish or Mexican green tomatoes, have a delicate, lightly acidic flavour. Canned ones are available in most supermarkets. This salsa is also good with tortilla chips.
Mild version: Reduce chipotle peppers to 1. Reduce adobo sauce to 1 tbsp (15 mL). Add 2 tbsp (25 mL) ketchup. Replace jalapeño pepper in Green Salsa with dash of green or other mild hot pepper sauce.
Smaller versions of these savoury stuffed pies from Spain and Latin American make ideal snacks for tapas-inspired parties.
Hearty and filling fare for hungry families.
This pork shoulder roast is braised in a zesty tomato sauce, but instead of slicing it, you shred it to serve on buns or in tortillas with sliced avocado, shredded Cheddar or Monterey Jack cheese and a squeeze of lime. This makes enough for 12 to 16 sandwiches, so it's a good party dish.
Rice is a popular ingredient and menu item at Cafe Earl, as the students call the cafeteria. Here it combines deliciously with pork and sausages.
This Mexican-style steak isn't spicy at all. A dash of cumin and coriander work together to create earthy flavours for this easy-grilling cut of beef.
Restaurant cost $7.50
To make $3.83
Time-Saving Tip: This makes enough for six healthy servings. Making slightly larger portions at dinner and refrigerating the extras for the next day's lunch can save precious time in the morning.
Chili–spiked cornmeal gives a crispy crust to catfish. Another firm-fleshed white fish, such as tilapia, can be used.
On floured surface, roll out dough to 12- x 6-inch (30 x 15 cm) rectangle; place on greased rimless baking sheet.
In bowl, mix together beef, tomato ...
Preheat oven to 350°F (180°C).
In deep heavy saucepan, stir sugar with 2 tablespoons (25 mL) water over medium heat until dissolved, brushing down s...
Make this perennial favourite with white or yellow tequila as desired.
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