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.
This Southwestern recipe using Hatch Green Chile flavored pasta is fabulous mixed with a spicy cream sauce, chicken breast and spinach.
Chipotle Glazed Steak Salad. A nice crunchy sear on the steak from a chipotle glaze, a zesty flavor from quick pickled onions. Add creamy avocado, mixed greens and you’ve got a wonderful steak salad.
A broth rich with onion, garlic, shiitake mushrooms and tomatoes is ladled over chopped avocado, watercress, chipotle chile and tangy goat cheese.