Tag: mexican

Birria

Tijuana-Style Birria de Res

  Birria, the regional stew from Mexico saw a meteoric rise in popularity recently, as a soupy style made with beef, popularized by birria vendors in Tijuana, took off in the United States. It can be made into a soup with vegetables or Pinto beans, in tacos, quesadillas or even […]

Tres Leches Cake

Sugar Free Tres Leches Cake

  Tres Leches is a popular authentic Mexican cake. Tres Leches Cake has a soft and ultra-moist crumb. It is soaked with a 3 milk mixture and topped with a lightly whipped cream.. The syrup is made of – you guessed it – tres leches (which means three kinds of […]

Oxtail Tostadas

Oxtail Tostadas

  Hearty, well spiced and literally fall-off-the-bone tender, this recipe for cola de res al mole is pure Mexican comfort food. If you’ve never had oxtail, you’ve been missing out on a super-flavorful and tender cut of meat! Oxtail (which is really the tail of the cow, not an actual […]

Sauted Corn And Zucchini

Sauted Corn and Zucchini

Clear out the spring produce haul with this quick and tasty saute, full of fresh sweet corn, zucchini and onion. Simple and clean, this takes on whatever flavor you’d like to infuse it with, but it’s clean and delicious all on its own. Makes a great side dish or topping […]

Steak Tacos

Steak Tacos

  These Steak Tacos are delicious, tender & juicy! The marinade will inspire you with the fragrance and aroma it has. Pick your favorite cut of beef and enjoy every step of this recipe. Serve as an entrée or make tacos.

Chile Relleno

Mexican chile Relleno recipe made from roasted poblano peppers stuffed with cheese dipped in a fluffy egg batter and fried until golden brown. Traditionally, is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with […]

Cochinita Pibil

  Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed which imparts a vivid burnt orange color, and roasting the meat while it is wrapped in banana leaf.

Chile Relleno en Nogada

  The recipe is said to have been concocted by the grateful people of Puebla, who were giving a banquet in honor of Don Agustin de Iturbide’s saint’s day, August 28 in 1821. He and his followers had led the final revolt against Spanish domination; as self-proclaimed emperor he had […]

Tlayuda

  A Tlayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa.A popular […]

Chicken Mole

  Mole, the traditional Mexican sauce made from a blend of dried chiles, spices, nuts and seeds, is what gives this classic recipe its unique flavor and texture. Prepare this Mexican classic Oaxacan recipe. Serve up with yellow rice, Mexican Zucchini, beans and tortillas.

Keto Low Carb Mexican Flan

This recipe for Low Carb Mexican Flan held up in flavor to a recent tasting of Mexican flans in some of the better restaurants over a recent vacation to Santa Fe, New Mexico so I am posting it for your pleasure.

Mexican Squash with Cheese in Tomato Sauce

  Mexican Squash is one of our deeply beloved Mexican vegetables. We call these squashes “calabacitas”, and they have a slightly sweeter flavor compared to zucchini and have a tender, thin skin. They’re delicious paired with cheese, cream, or just served by themselves! Check out this traditional recipe to learn […]

Salsa Roja Mexicana

  This is my sister-in-law’s red salsa recipe. She uses it to make her wonderful chicken enchiladas, but it’s excellent for other uses as well. She is from Mexico City, and her Mexican cooking is always outstanding

Huevos Albañil

  The authentic Mexican egg dish of Huevos Albañil (Bricklayer Eggs) features scrambled eggs that are bathed in tomato sauce or salsa tomatillo (green tomatoes) and are served on slightly crisp corn tortillas with cheese, and cilantro. Served with black beans and rice.

Venezuelan Reina Pepiada Arepas

Arepas define Venezuelan cooking. These thick cornmeal patties are griddled, then baked, and then stuffed while warm with anything from white cheese to this zesty chicken salad with avocado mayonnaise (Johan Santana’s first choice). The salad is named in honor of Susana Duijm, Miss World in 1955 and a popular […]

Enchiladas Verdes

Enchiladas Verdes

I learned this recipe from my Aunt who lives in Mexico City. I've been perfecting it for over 25 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from […]

DIY Chicken Tacos

Three Costco BBQ chickens, stripped of meat. 50 corn tortillas (warm on griddle or in oven and keep in tortilla warmer–the club has a few). Shredded mexican cheese, salsa, shredded lettuce, sour cream, pickled jalapenos, etc. Once you strip the chickens, warm the tortillas and prepare the garnishes, just put […]

Chicken Tinga Tostadas

  “This authentic Mexican recipe I picked up while living in Mexico. It has a spicy, smoky flavor from chipotle peppers. It is perfect for a buffet where people can serve themselves and even better heated up as leftovers the next day! If this is too spicy for you, try […]