Soft corn tortillas rolled with gooey cheese and sprinkled with diced onions, then smothered in rich red enchilada sauce — a true comfort food favorite. Ingredients: 12 corn tortillas 3 cups shredded cheddar cheese (or Mexican blend) 1 small white onion, finely chopped Oil (for softening tortillas) Optional: extra cheese for toppingFor the Red Enchilada… Continue reading Mexican Cheese Enchiladas with Onion
Fideo Con Pollo
Ingredients: 4 tablespoons cooking oil, divided6 chicken drumsticks, thawed, skin onsalt to season chicken1 7- ounce bag dry fideo noodles6 cups warm water3 tablespoons tomato paste2 teaspoons garlic salt1 teaspoon chicken knorr Directions: In a 3-quart (10″) pan, cook the chicken in about two tablespoons cooking oil on all sides until the skin starts to… Continue reading Fideo Con Pollo
Green Chili Mexican Tacos
Ingredients (Serves 4) For the Tacos: 8 small corn tortillas 1 cup shredded Mexican cheese blend (like Monterey Jack and cheddar) 1 can (4 oz) diced green chiles, drained 1/2 lb ground beef or shredded chicken (optional) 1 tsp chili powder 1 tsp garlic powder Salt & black pepper, to taste Cooking spray or olive… Continue reading Green Chili Mexican Tacos
Mexican Beef Enchiladas
Ingredients:For the Red Enchilada Sauce: 5 dried guajillo chiles (stemmed, seeded) 3 dried ancho chiles (optional for richness) 3 cups chicken or beef broth 2 garlic cloves 1/4 cup onion 1 tsp Mexican oregano 1/2 tsp ground cumin 2 tbsp oil or lard Salt to tasteFor the Beef Filling: 1 lb ground beef 1/2 onion,… Continue reading Mexican Beef Enchiladas
Gorditas Infladas for dinner tonight
Gorditas InfladasIngredients:2 cups Maseca2 tbsps flour1 tbsp baking powder1 tsp salt2 cups warm waterEnough oil to fry (I use avocado) Directions Mix all your dry ingredients well. Add water and mix well kneading until you form a ball. Make 12 little balls. Take a tortilla press and lightly press each ball and set aside Add… Continue reading Gorditas Infladas for dinner tonight
Baked Lobster Tails with Garlic Butter
Ingredients2 lobster tails4 tbsp butter, melted2 garlic cloves, minced1 tbsp lemon juice½ tsp paprikaSalt and pepper to tasteFresh parsley and lemon wedges (for garnish) Preparation Preheat oven to 425°F (220°C).Using kitchen scissors, cut the top of each lobster shell down the middle and gently pull the meat up, resting it on top of the shell.Mix… Continue reading Baked Lobster Tails with Garlic Butter
mexican Hatch Chile Rellenos
Ingredients: 8 large Hatch green chiles (roasted, peeled, and seeded) 8 strips of Monterey Jack or Oaxaca cheese (or your choice of filling) 3 large eggs, separated ½ tsp salt ¼ cup flour (plus extra for dusting) Oil for frying Optional: Shredded meat (pork, beef, or chicken) Tomato-chile sauce or salsa roja for serving Prep the Chiles:Roast chiles over open… Continue reading mexican Hatch Chile Rellenos
Cabbage Beef Bake
If you’re looking for a dish that’s hearty, wholesome, and easy to prepare, this Cabbage Beef Bake is about to become your new favorite. Combining tender ground beef, sweet cabbage, and savory seasonings, this one-pan meal is a comforting blend of flavors and textures that’s perfect for busy weeknights, cozy dinners, or even meal prep.… Continue reading Cabbage Beef Bake
Mexican Sopa de Fideo with Potatoes, Beans, and Ground Beef
Ingredients: 1 lb ground beef 1 cup fideo (vermicelli noodles) 1 medium potato, peeled and diced 1/2 cup cooked pinto beans (or black beans) 1 small onion, chopped 2 garlic cloves, minced 1 tomato, chopped 4 cups beef or chicken broth 1 tbsp vegetable oil 1/2 tsp cumin 1/2 tsp oregano Salt and pepper to… Continue reading Mexican Sopa de Fideo with Potatoes, Beans, and Ground Beef
Guacamole with Chicharrónes
Ingredients (Serves 4-6)For the Guacamole: 3 ripe avocados, peeled and pitted 1 small white onion, finely diced 2 Roma tomatoes, diced 1-2 serrano chiles, seeded and finely diced (adjust for heat) 1/4 cup fresh cilantro, chopped 2 tbsp lime juice (about 1 lime) 1 garlic clove, minced Salt to tasteFor the Chicharrónes: 1 lb (450g)… Continue reading Guacamole with Chicharrónes