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{{Short description|Mexican food}}{{Self-published|date=March 2018}} | main_ingredient = Meat (usually beef), chopped bacon, bell pepper, onion, cheese ...

'''Aporreadillo''' or '''aporreado''' is a typical dish from southwestern Mexican cuisine. ...pepper|serrano chili]] sauce, with garlic and cilantro. It can be made of beef or venison meat, dried and salted, or [[Cecina (meat)|cecina]]. It is accom ...

{{short description|Mexican dish made of folded corn tortilla fried and bathed in tomato sauce}} ...[[Chicken (food)|chicken]], [[beef]], cheese or [[bean]]s. The chicken and beef have most often been pressure cooked so that the meat is [[meat tenderness| ...

...it-up-a-guide-to-mexican-street-tacos-part-i |title=Wrap It Up: A Guide To Mexican Street Tacos – Part I : Mexico Cuisine |publisher=Mexconnect.com |date=20 {{beef}} ...

{{short description|Dish of grilled and sliced beef}} | main_ingredient = [[beef]] ...

...t | date=2013-10-13 | url=https://www.mexconnect.com/articles/4068-drunken-mexican-beans-frijoles-borrachos | access-date=2019-12-10}}</ref><ref name="Adán M ...b [[epazote]]. Borracho beans are sometimes served as an accompaniment to beef or chicken tacos, and cheese enchiladas.<ref name="Serene Rimmy 2019">{{cit ...

{{short description|Grilled meat dish from North Mexican cuisine}} ...://www.instructables.com/id/How-to-make-Mexican-Discada/|title=How to Make Mexican Discada|website=Instructables.com|access-date=29 May 2018}}</ref> The disk ...

...cuisine|France]]; [[Italian cuisine|Italy]]; [[Spain]]; [[El Salvador]]; [[Mexican cuisine|Mexico]], etc. where they are called ''sesos'' in [[Spanish languag ...' is a popular dish made of bite-sized batter-fried morsels of beef brain. Beef brains have a mushy texture and very little inherent flavor and are typical ...

{{Short description|Beef steak cut from the abdominal muscles of the cow}} |caption = Cuts of beef ...

[[File:Beef tongue preparation.jpg|thumb|right|Removing skin from boiled beef tongue]] ...ngue''' (also known as '''neat's tongue''' or '''ox tongue''') is a cut of beef made of the [[tongue]] of a [[cattle|cow]]. It can be boiled, pickled, roas ...

...'charro'' beans. ''Frijoles charros'', or "cowboy beans", is a traditional Mexican dish. The dish is characterized by pinto beans stewed with onion, garlic, a ...consists of [[pinto bean]]s<ref name="Hosking 2006 p. 242"/> and [[ground beef]] in a sweet and tangy sauce. Other types of meat can be used.<ref name="Fa ...

...is salted and marinated and laid to dry somewhat in the sun. The marinated beef version can be consumed uncooked, similar to [[prosciutto]]. The pork "ceci * [[List of Mexican dishes]] ...

...uese]], [[Italian cuisine|Italian]] and [[Vietnamese cuisine|Vietnamese]] dishes. In addition, it can be prepared in various ways including stewed, fried, b ==Ethnic dishes== ...

{{short description|Cut of beef}} |image=Bottom Sirloin (beef cuts).svg ...

{{Short description|Mexican maize dish}} ...cations/801255?fulfillment=pickup</ref> Still, huaraches and other Mexican dishes have increased their presence in the Midwest due to increasing numbers of L ...

| main_ingredient = Meat (typically [[goat meat|goat]] or [[beef]]), dried chili peppers ...rria.ogg}}) is a meat [[stew]] or [[soup]] made from [[goat meat|goat]], [[beef]], [[Lamb and mutton|lamb, mutton]], or [[chicken]]. The meat is [[marinati ...

...t or fish, normally marinated with a mixture of herbs and spices, hot side dishes, and one or more salads. The meal is usually served with one or more sauce * [[Curry goat|Curry beef or mutton]] ...

{{short description|Mexican dish of masa stuffed with cheese, meat, or other fillings}} | national_cuisine = [[Mexican cuisine|Mexico]] ...

{{Short description|Mexican restaurant in Portland, Oregon, U.S.}} | food-type = [[Mexican cuisine|Mexican]] ...

...n stew with chili, roast chicken stuffed with onion, or less commonly beef dishes. Meat courses were followed by [[frijoles refritos]], and for dessert [[cus ...|first=Jeffrey M. |title=Tamales or Timbales: Cuisine and the Formation of Mexican National Identity |journal=The Americas |volume=52 |issue=2 |date=1996 |pag ...