Colorado Spicy Stuffed Mushrooms. Filled with chorizo, jalapeno, and spices, these little earthy buttons come alive with Mexican flavors.
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.
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.
A southwestern combination of beans, tomatoes, salsa and a lively dressing. The colors of Summer are a great way to celebrate the beginning of Grilling Season.
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.