Ground Beef and a wonderfully rich and earthy red chile sauce come together for these cheesy, Mountain Mex Enchiladas. If I’ve said it once, I’ve said it a hundred times. If someone makes enchiladas for you it means they love you. Enchiladas are a skill and a process that truly is a labor of love.
Layers of corn tortilla chips, chicken and cheese, all drenched in a luscious tomato cream sauce spiked with Hatch chile peppers. You’ve got yourself a very special Tomato Cream Mexican Chicken Casserole. This chicken casserole recipe just might be your new family favorite. Hailing from the golden era when casseroles were king and canned soups
Achiote Shrimp on a bed of yellow rice and black beans, some warm smoky tomato salsa and avocado. A squeeze of lime and you’re in business. Is there anything more inspiring than a bowl of beautifully colored food. Vibrant, healthy and full of flavor. Before we get to my latest creation, I need to touch
Homemade Taco Seasoning, easy to make and easy to store in the pantry. Ever since I discovered smoked paprika a few years ago, I’ve gone crazy using it. And sprinkling some in taco seasoning is no exception. If you’d like substitute this homemade mixture for any Mexican recipe, just use about 3 tablespoons instead
Take that Sunday Pot Roast South of The Border. This Mexican Pot Roast Recipe is easy and full of earthy flavors. Your family will love this “just right spicy” version. Have you ever made a Mexican red sauce using guajillo peppers? A Mexican cuisine staple, the guajillo pepper has gained popularity in my kitchen over the
A single bottle of beer that was loitering in the refrigerator turned this slow cooker pulled pork into a magical filling for baked enchiladas. So, let’s talk about enchiladas. What do you like in yours? Chicken? Beef Machaca? Cheese? My answer is a resounding yes. To all. Enchiladas fall into the comfort food category in a
Chorizo Albondigas Soup with Myacoba Beans and Spinach. A hearty and flavorful meatball soup.
Cheesey, Chorizo, Green Chile Breakfast Burritos. The best thing about these breakfast burritos, is that they’re prepared the night before and easily popped into the oven to serve to guests the next morning.
From Mexico’s tradition of “you can turn just about anything into a taco filling” comes this simple and flavorful chicken salad taco. But this isn’t just any chicken salad. Combine meat from a rotisserie chicken, red skin potatoes, avocado, romaine tossed in a tingling chipotle vinaigrette and you’ve got a cool filling for warm tortillas.
Don’t be afraid. It’s only mole. Chile poblano stuffed with 2 Mexican cheeses, sweet corn and black beans. In a sweet, spicy, smoky sauce of Pumpkin Mole. This is a very manageable recipe for mole.