Category: Mexican Foods

Cheese Soufflés Cheese Soufflés If drama is important, the soufflé mixture should fill to the rim of the dish, and you will need to fit an aluminum foil collar, also buttered and floured or dusted with cheese, around the dish to prevent the expanding and stillliquid mass from spilling over the sides. Making a soufflé collar is a bit of a nuisance and can be avoided if you fill the soufflé dish no more than three-fourths full. Ingredients – 2 tablespoons butter, room temperature, for dishes, plus 1 tablespoon if…

Tossed Summer Steak Salad Tossed Summer Steak Salad Because you are slicing the meat, you don’t have to use the most expensive cut. You can get by with London broil, which nowadays is usually chuck, flank, or sirloin steak. If you want to use a more luxurious cut, buy a New York steak, either a shell (with the bone) or a strip (without the bone). Ingredients – ½ pound haricots verts or small regular green beans, ends trimmed. – 2 bunches arugula. – 1 bunch basil. – ½ cup pitted…

Tossed Winter Steak Salad Tossed Winter Steak Salad Toss the steak with the greens the instant before serving so the meat doesn’t have a chance to compress the greens. The contrast of the savory meat and cool greens makes a salad that is light but richly satisfying at the same time. Ingredients – 8 fingerling potatoes. – 2 eggs. – ½ pound haricots verts or small regular green beans, ends trimmed. – 2 slices French coarse country bread, cut into ½-inch cubes. – 2 small heads frisée, about ½ pound…

Oxtail Soup Oxtail Soup Humble oxtails provide a tasty, gelatinous broth that can be served with the boned meat or with whole rounds of oxtails—guests will have to pick them up, since getting at the meat with a fork is nearly impossible. This soup requires no effort other than tracking down the oxtails, but it does take about 5 hours to cook. For an ultimate version, use beef broth or brown chicken broth. You can also use the rich broth and meat to make a terrine (following). Ingredients – 5…

Mexican-Style Chile and Chicken Soup Mexican-Style Chile and Chicken Soup This exact recipe does not exist in the Mexican repertoire, but the flavors and methods produce a robust soup that has the character of many of Mexico’s best soups and moles. Feel free to experiment with different dried chiles, as they each have their own delightful subtleties. If you get ahold of chilhuacle negro chiles—they look like wizened black bell peppers—use them. They are among the most flavorful and subtle of all the chiles. Ingredients – 2 ears of corn.…