Mexican Classics–Beyond Tacos    

May 05, 2009
Photo: Randy Mayor; Styling: Melanie J. Clarke
Branch out from the trusty taco night with these Mexican favorites.
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Pork Carnitas Gorditas

Becky Luigart-Stayner
Pork Carnitas Gorditas Recipe
Gorditas are thick fried tortillas topped with a hearty filling. Make your own gordita dough with the help of store-bought masa harina. Cook pork with garlic and tomato paste, then mix with pinto beans, zesty salsa verde, buttery avocado, and fresh lime juice.
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Soft Black Bean Tostadas

Soft Black Bean Tostadas Recipe
Top a tortilla with black beans, roasted chicken breast, lettuce, cheese, and homemade salsa, then toast in the oven for a filling Mexican entrée. For a meatless main, skip the chicken.

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Baked Chiles Rellenos

Photo: Leo Gong; Styling: Karen Shinto
Baked Chiles Rellenos Recipe
Stuff mild poblano peppers with spicy Mexican chorizo, cheese, and fresh tortillas. Add to a baking dish, cover with a fluffy egg mixture, top with more cheese, and bake until set. Whether for brunch or dinner, this Mexican main is sure to satisfy.
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Black Bean and Chicken Chilaquiles

Randy Mayor
Black Bean and Chicken Chilaquiles Recipe
Chilaquiles is an authentic Mexican dish involving tortilla strips mixed with traditional ingredients. Top corn tortilla strips with a mixture of shredded chicken, black beans, and salsa de chile fresco, then cover with queso blanco cheese and bake.

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Shrimp with Mole Poblano

Photo: Randy Mayor; Styling: Melanie J. Clarke
Shrimp with Mole Poblano Recipe
Mole is a traditional Mexican sauce made from seasonings, chiles, onions, and the key ingredient: chocolate! It's a delicate balance of heat, spice, and sweet. Think of this recipe as a shrimp-n-dip dish–simply grill your shrimp and coat with the bold, intoxicating flavors of the mole poblano.
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