Stock your freezer with these healthy single-serving dinners (or hearty lunches).
Author: Martha Stewart
This sauce is an accompaniment to chef Zarela Martinez's Red Snapper Veracruz-style recipe.
Author: Martha Stewart
Summer wouldn't be summer without fresh corn. And you won't heat up the kitchen when you make it in the microwave.
Author: Martha Stewart
A stir-in of cilantro and lime juice transforms plain cooked rice into a lively side that's an ideal accompaniment for Mexican main dishes, such as Chicken Fajita Tostadas.
Author: Martha Stewart
This recipe for crispy tortilla chips is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.
Author: Martha Stewart
To fast-track this recipe, substitute 5 3/4 cups of coleslaw mix for the cabbage and carrots.
Author: Martha Stewart
Chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.
Author: Martha Stewart
The finish on these enchiladas is more authentic than their melted-cheese-topped brethren -- crumbled queso fresco, diced white onion, and pickled jalapeno slices finish off this earthy, fragrantly spiced...
Author: Martha Stewart
Grilled corn is delicious with this cilantro-and-lime butter, but feel free to swap in olive oil for a dairy-free side dish that's perfect for summer.
Author: Martha Stewart
You can stuff anything into a poblano chile and fry it, and it will taste good. Serve this rendition with sour cream as a side dish or as a vegetarian main dish. Recipe copyright 2012 by Eugenia Bone.
Author: Martha Stewart
A one-skillet dinner, this vegetable-packed take on Swiss enchiladas makes a delicious and slightly decadent dinner. Crema and cheese are the "Swiss" parts which top layers of poblano peppers, red onion,...
Author: Greg Lofts
Chile rellenos are often fried; these peppers are filled with spiced rice and baked.
Author: Martha Stewart
This recipe is based on a Mexican classic. Make it as mild or as spicy as you like.
Author: Martha Stewart
Use the tender meat from our Easy Pork Shoulder for these tasty tacos.
Author: Martha Stewart
This cool slaw adds a nice, mild element to a spicier Mexican feast.
Author: Martha Stewart
Fresh salsa and portobello mushrooms elevate this meal from basic to gourmet.
Author: Martha Stewart
This salsa goes well with grilled or broiled chicken, pork, seafood, or beef.
Author: Martha Stewart
This side dish cooks up in just 10 minutes; a little chili powder gives the beans a spicy kick.
Author: Martha Stewart
These loaded burritos use cost-conscious ingredients and can be prepared in 30 minutes.
Author: Martha Stewart
This salad is a go-with-everything summer side that packs bold, Mexican-inspired flavors that any crowd will love.
Author: Martha Stewart
If corn on the cob is pure Americana, then this cheesy, chili-flecked Mexican rendition is pure genius. Try to use queso fresco or cotija, two Mexican cheeses that give a real-deal touch when swapped with...
Author: Martha Stewart
This Latin-inspired side dish is full of vibrant flavors and pairs well with pork tacos, baked chicken, or even quesadillas.
Author: Martha Stewart
A crisp corn salsa lends Mexican flair to everything from tacos to turkey burgers.
Author: Martha Stewart
Make this for our Crispy Pork-Stuffed Anaheim Chiles.
Author: Martha Stewart
Serve this flavorful chili infused with garlic and spices over rice seasoned with turmeric for a colorful and satisfying meal.
Author: Martha Stewart
Once you try this zesty corn recipe from south of the border, you may never go back to basic salt and butter. Just spread one tablespoon of mayonnaise over corn kernels, then sprinkle queso fresco over...
Author: Martha Stewart
The spicy green rice gets its color from chopped cilantro and poblano chiles. Serve it alongside grilled chicken for a delicious meal.
Author: Martha Stewart
Grilled tomatoes and jalapeno make a spicy, smoky dip for chips.
Author: Martha Stewart
These tamales from the Mexican region of Oaxaca are full of rich, vibrant flavors.
Author: Martha Stewart
Serve these delicious and cheesy Mexican quesadillas with leftovers from our Pork Chops with Fennel and Carrots that you made earlier in the week.
Author: Martha Stewart
Traditionally used for making burritos, tostadas, and quesadillas, tortillas can also be served in place of bread at dinner or as a sandwich wrap.
Author: Martha Stewart
Paddles from the nopal cactus, callednopales, make a delicious taco filling.
Author: Martha Stewart
The darker the poblano, the richer the flavor, which varies from mild to strong.
Author: Martha Stewart
Fresh cilantro and lime are a vibrant complement to the smoky chipotle pepper in this dish. Whole-wheat tortillas, still warm from the oven, wrap it up.
Author: Martha Stewart
For your next batch of rice and beans, punch up both the flavor and the nutrition by adding sliced mushrooms for antioxidants, bell pepper for vitamin C, scrambled eggs for extra protein, and creamy avocado...
Author: Lauryn Tyrell
To tone down the sauce for little mouths, omit some of the chiles.
Author: Martha Stewart
For traditionally steamed foods like tamales, the Instant Pot or pressure cooker really comes in handy. We absolutely love the way it produces perfectly tender, fluffy tamales in about 15 minutes. This...
Author: Martha Stewart
This recipe has been adapted from "From My Mexican Kitchen: Techniques and Ingredients" by Diana Kennedy.
Author: Martha Stewart
Use this recipe when making our Tortilla Pie with Chicken.
Author: Martha Stewart
Bell peppers add color and flavor to quesadillas stuffed with Monterey Jack and goat cheese.
Author: Martha Stewart
They taste great raw or toasted as a snack. Also called pepitas, they add a delicate flavor and texture to many recipes.
Author: Martha Stewart
Black-eyed peas add protein and a slight smoky taste to this vegetarian dish. To save some time when preparing this recipe, mince the garlic and chiles together.
Author: Martha Stewart
Author: Martha Stewart
Roasted poblano chiles and sauteed onion bring intense flavor to these vegetarian tacos. The kidney beans and corn tortillas have complementary amino acids that together form complete proteins like those...
Author: Martha Stewart
For a meatless main that is worthy of your next vegetarian night, try this Mexican-inspired stew that swaps the usual pork or chicken for crispy spiced tofu.
Author: Greg Lofts
Tomatillos, a staple in Mexican cooking, add a complex, tangy flavor to this salsa.
Author: Martha Stewart