Tamales Red Chile Chicken Filling
INGREDIENTS 1 cup dried ancho chiles, stemmed, seeded, and torn into ½-inch pieces 1 cup dried New Mexican chiles, stemmed, seeded, and torn into ½-inch pieces 3 tablespoons vegetable oil 1 large onion, chopped 6 garlic cloves, minced ¾ teaspoon ground cumin ¾ teaspoon dried oregano Salt and pepper Red Chile Chicken Filling 3 cups […]
Tamales Chipotle Beef Filling
WHY THIS RECIPE WORKS: Tamales are small, moist corn cakes that can be stuffed with a variety of fillings—usually shredded chicken, pork, or beef, or a combination of cheese and chiles. The filled corn cakes are wrapped in corn husks and steamed. On the Mexican table, they can either be served as breakfast or as […]
Panuchos
WHY THIS RECIPE WORKS: A twist on the classic Mexican tostada, panuchos are a specialty of the Yucatán. The crispy yet tender panucho shells are essentially corn tortillas that are puffed, filled with creamy refried beans, and then flattened before being cooked in oil until perfectly golden and crisp. The beans keep the thin top […]
Gorditas
WHY THIS RECIPE WORKS: A gordita, literally meaning “little fat one” in Spanish, is a traditional Mexican dish that is often eaten as a midday snack. The puffy shells are opened like pockets and can be stuffed with a wide assortment of cheese, meat, vegetables, or other fillings. Getting the cooking method right was essential […]
Sopes
WHY THIS RECIPE WORKS: Sopes are small, savory tarts, traditionally served for dinner with endlessly variable fillings. The sopes shells are made with the same ingredients used to make tortillas, although they are thicker and have a rimmed edge to hold the fillings. The key to this recipe was to create a dough that was […]
Toppings and Fillings for Tostadas, Sopes, Gorditas, and Panuchos – Pork Tinga with Avocado and Queso Fresco
INGREDIENTS 2 pounds boneless pork butt roast, trimmed and cut into 1-inch pieces 2 onions (1 quartered, 1 chopped fine) 5 garlic cloves (3 peeled and smashed, 2 minced) 4 sprigs fresh thyme Salt 2 tablespoons olive oil ½ teaspoon dried oregano 1 (15-ounce) can tomato sauce 1 tablespoon minced canned chipotle chile in adobo […]
Toppings and Fillings for Tostadas Sopes Gorditas and Panuchos Tomatillo Chicken with Radishes and Queso Fresco
INGREDIENTS 1 pound fresh tomatillos, husks and stems removed, rinsed well and dried 1/2 small onion, chopped 1 jalapeño chile, stemmed, halved, and seeded 1 garlic clove, peeled 1 teaspoon vegetable oil 3/4 cup fresh cilantro leaves plus 1/4 cup chopped 1/4 cup chicken broth 1 tablespoon lime juice Salt and pepper 1 pound boneless, […]
Toppings and Fillings for Tostadas Sopes Gorditas and Panuchos Chicken with Pickled Onion and Cabbage
INGREDIENTS 2 tablespoons vegetable oil 1 small onion, chopped fine 1 tablespoon ancho chile powder 2 garlic cloves, minced ½ teaspoon dried oregano ½ teaspoon grated lime zest plus 1 tablespoon juice Salt and pepper ½ cup chicken broth 1 pound boneless, skinless chicken breasts, trimmed 1 tablespoon chopped fresh cilantro 1 avocado, halved, pitted, […]
Toppings and Fillings for Tostadas Sopes Gorditas and Panuchos Spicy Zucchini with Scallions and Cotija Cheese
Whether being used to fill a taco, top a panucho, or stuff a gordita, savory fillings or toppings complete many a Mexican dish. Although the combinations are endlessly variable, these four are among our favorites. INGREDIENTS 1 tablespoon vegetable oil 1 small onion, chopped fine 1 serrano chile, stemmed, seeded, and minced 2 tablespoons […]
Tostadas
WHY THIS RECIPE WORKS: Tostadas are flat, crisped tortillas that serve as a crunchy base for rich, flavorful toppings. Much like tacos, tostadas are eaten as snacks in Mexico. Homemade tostada shells are far better than store-bought, and they’re easy to make. We poked a few holes in each tortilla with a fork so that […]