A single bottle of beer that was loitering in the refrigerator turned this Beer Braised Pulled Pork Enchiladas Verde into a magical Mexican meal. The slow cooker insures a steamy blend of flavors. So, let’s talk about enchiladas. What do you like in yours? Chicken? Beef Machaca? Cheese? My answer is a resounding yes. To all.
Chorizo Albondigas Soup with Myacoba Beans and Spinach. A hearty and flavorful meatball soup.
From Mexico’s tradition of “you can turn just about anything into a taco filling” comes these Chipotle Chicken Salad Tacos With Avocado, potatoes and Romaine lettuce. 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
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.
Fried Tacos. Using both corn and flour tortillas and a savory and tomato spiced ground beef mixture. These are a wonderful version of tacos.
Texas Sriracha Street Style Tacos. A glaze of Texas Sriracha Sauce adds a little bit of heat, and a little bit of sweet to street-style tacos.
Mayonnaise makes everything better. And simply adding it to ground beef returns a delicious juicy burger. Mix in some taco seasoning and salsa aioli and you’ve got a burger fiesta.
Beef Machaca. A slow simmered pot roast with Mexican spices is shredded and used for tacos, burritos, huevos and more. So easy, I’m not sure I’ll ever use ground beef for Mexican again.
This Southwestern recipe using Hatch Green Chile flavored pasta is fabulous mixed with a spicy cream sauce, chicken breast and spinach.