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Showing posts with label Main Dishes. Show all posts
Showing posts with label Main Dishes. Show all posts

February 14, 2021


Green Chile Enchilada Chicken soup is a perfect Mexican-inspired dish that is filling, warm, comforting, and delicious.  Cheesy yumminess in every spoonful, with a mild spiciness that reminds you of eating green chile enchiladas. 
Green Chile Enchilada Chicken Soup

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February 9, 2021


Flour tortilla stuffed with a delicious chicken filling, fried, topped with jalapeño cream cheese, and cheese.
Pollo Fundido
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February 1, 2021


This reddish-brown gravy with Mexican spices, could not be easier to make. Cheese Enchilada, slathered with a delicious sauce, filled with gooey cheese, and topped with onions, makes for a great Tex-Mex meal any day of the week.
Cheese Enchiladas with Tex-Mex Chili Gravy
We’re making our enchiladas with a filling of Mexican Blend Cheese with onions (or without onion, if you rather have onion as a topping) But you can substitute almost any filling you want. Shredded chicken and pork are popular choices.

January 19, 2021


Frijoles Charros | Cowboy Beans are a hearty, meaty Mexican dish that can be served as a main dish or as a side dish.
Charro Beans/ Mexican Cowboy Beans in pot

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January 17, 2021


Bring a bit of México to your kitchen: The marinade for Carne Adovada makes use of a tasty combo of red chiles, ground cloves, honey, Mexican oregano, cayenne pepper, and cumin. 


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January 12, 2021

These tender and lightly charred Carne Asada Tacos will have you coming back for more. This simple and deliciously fresh carne asada marinade is also great for burritos or fajitas! 

December 21, 2020



This savory Vegan Posole Verde with pinto beans and hominy is perfect for both special occasions and everyday dinners.

November 11, 2020


The balanced combo of Mexican blend cheese, roasted chiles, and roasted corn mixed in moist, delicious masa make for a delightfully delicious at-home meal.

 This is not your traditional green chile corn tamale recipe,  but an easy shortcut to a delicious tamal.  I love the traditional recipe but these tamales are filled with roasted green chile, roasted corn, cheese blended right into the masa.
Store-bought prepared tamale masa, if available, makes this recipe quick and easy.  


Green Chile Corn Tamales with Cheese

How to Make Green Chile Corn Tamales with Cheese

Tamale Corn Husks: Husk needs to soak for an hour in hot water to rehydrate to be pliable. 

Tamale Masa (dough):  In a large bowl mix dry ingredients, add broth or water, and mix thoroughly. Set aside.  Whip lard or shortening in stand up mixer.  Add the moisten cornflour mixture to the whipped lard/or shortening mixture. Mix until a pea-size piece of masa floats in a cup of cold water. 
Shortcut:  If you have access to buying ready-made masa from a tortilleria, or store, you can go straight to adding fillings.*


Mixing Tamale Masa

*Add corn, green chiles, cheese to masa, stir thoroughly.  Refrigerate until ready to assemble tamales.

Rinse soften corn husks of silk and debris, pat dry. Place into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales.
Add 3 tablespoons of green chile corn mixture 4 inches down from the pointed end of the husk, to the center of the corn husk, fold over each side, then fold top and tie.


Pour 1 inch (2.5 cm) of water into a large pot and add a steamer basket. Arrange the tamales vertically (opening up) in the basket. Bring the water in the pot to a boil then reduce the heat. Cover with lid. Add water every 20 minutes and simmer the tamales for 1 to 1 1/2 hours. Tamales are cook when the dough pulls from the tamale husk easily. Let tamales sit for 30 minutes before eating, or refrigerate when cool in a food storage bag. 

Instant pot instructions: 
Pour 1 cup water into the Instant Pot and insert the steam rack. 

Arrange the tamales on the rack, standing them upright. Lock the lid in place and turn the valve to Sealing.

Press the Manual/Pressure Cook button and set the cooking time for 40 minutes at high pressure.  Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam.

Carefully remove the lid and transfer the tamales to a plate. Let stand for 15–30 minutes to set up before serving.


Storing Green Chile Corn Tamales

Once the tamales are cooled completely, get a large, airtight plastic container or several heavy-duty resealable plastic bags. Place the tamales inside the container, setting them flat so they retain their shape once they’ve been thawed. Do not pack too many tamales in one container. Seal the container, write the storage date with a marker then stick in the freezer.

Cooked tamales can be placed in the fridge for up to one week or freezer for a couple of months. 

How to Serve Green Chile Corn Tamales
  • Serve Green Chile Corn Tamales topped with a Tomatillo Salsa, or red chile sauce. 
  • Drizzle with Mexican Crema, or sour cream. 
  • Add a side of rice and beans
Green Chile Corn Tamales with cheese, topped with green salsa

Green Chile Corn Tamales

The balanced combo of Mexican blend cheese, roasted chiles, and roasted corn mixed in moist, delicious masa make for a delightfully delicious at-home meal.

Ingredients:
  • 6 cups Maseca Tamal or Masa Harina corn flour or ready-made masa (skip to fillings)*
  • 2 tsp salt
  • 1 tbsp baking powder
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 2 cups lard or shortening
  • 5 cups chicken broth or water/ combination
  • 1  12 oz package roasted corn, slightly warmed and drained*
  • 4 -7 oz. can fire-roasted diced green chiles, drained
  • 4 cups Mexican blend shredded cheese
  • 1 4 oz. can diced jalapeno (optional)
  • 1 8 oz. package Tamale Corn Husks
Instructions:
  1. Soak corn husks for 1 hour in very hot water
  2. In a large bowl combine dry ingredients together.
  3. Add chicken broth or water, mix thoroughly in the stand mixer or by hand until you have a soft moist dough
  4. In a standup mixer, mix the lard/shortening with the paddle attachment until light and fluffy.
  5. Add the masa and continue beating until the batter becomes smooth and slightly sticky. Drop a pea-size piece of tamale masa(dough) into cold water, if the dough floats...your dough is ready
  6. Add corn, 4 cans green chiles, cheese, and jalapenos (optional)to masa, blend thoroughly.
  7. Rinse soften corn husks and pat dry. Place into a covered dish or a large plastic bag to prevent them from drying out. Use only the larger and medium-sized husks to wrap the tamales.
  8. Add 3 tablespoons of green chile corn mixture 4 inches down from the pointed end of the husk, to the center of corn husk, fold over each side, then fold top and tie.
  9. Pour 1-2 inches of water into a large pot and add a steamer basket. Arrange the tamales vertically (opening up) in the basket.
  10. Bring the water in the pot to a boil then reduce the heat. Cover with lid. Add water every 20 minutes and simmer the tamales for 1 to 1 1/2 hours.
  11. Tamales are cook when the dough pulls from the tamale husk easily. Let tamales sit for 30 minutes before eating, or refrigerate when cool in a food storage bag.
Instant Pot cooking
  1. Pour 1 cup water into the Instant Pot and insert the steam rack. Arrange the tamales on the rack, standing them upright. Lock the lid in place and turn the valve to Sealing. Press the Manual/Pressure Cook button and set the cook time for 40 minutes at high pressure. Let the steam release naturally for about 10 minutes, then turn the valve to Venting to release any residual steam. Carefully remove the lid and transfer the tamales to a plate. Let stand for 15–30 minutes to set up before serving.


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October 9, 2020


Mexican Sopita, one of those dishes that reminds me of home. This pasta dish is a very typical Mexican side dish that includes pasta shells, tomato sauce, chicken broth, topped with cheese.  This is a Mexican comfort dish loved by kids to adults.


The great thing about this is that you use the same exact ingredients with any type of pasta and come out with the same great flavor.  

How to Make Mexican Sopita |  Shells in Tomato Sauce

  • Gather Sopita(soup) ingredients. 
  • Start with making chicken broth: I prefer Caldo con Sabor de Pollo cubes, but chicken broth can be used.
  • Boil 6 cups of water, add and dissolve 3 cubes of chicken bouillon. Set aside.




In a medium pot, heat oil on low-medium heat. Then add shells, garlic, and onion powder. Stir occasionally until shells are a golden brown or light brownish color.

When shells are browned, remove the pot from heat, add tomato sauce, and chicken broth. Place pot back on heat on medium-high until it comes to a boil.

Lower heat on the pot to low, cover, and simmer about 15-20 minutes or until pasta shells are soft.

Add-Ins: If you like spiciness, replace tomato sauce for El Pato Mexican tomato sauce, diced onion can replace onion powder, minced garlic instead of garlic powder. 

Cheese can be added to soup in the last 5 minutes of cooking for a creamy soup.


Mexican Sopita (Shells in Tomato Sauce)


Mexican Sopita, one of those dishes that reminds me of home. This pasta dish is a very typical Mexican side dish, pasta shells, tomato sauce, chicken broth, topped with cheese

Ingredients:
  • 1 bag (14 oz) small shell pasta
  • 1 can (15 oz) tomato sauce
  • 3 tbsp vegetable oil
  • 1 tsp garlic powder
  • 3 cubes Knorr Caldo con Sabor de Pollo(Chicken bouillon cubes)
  • 6 cups of water
  • 1/2 tsp onion powder (optional)
  • 1/2 tsp salt (if needed)
  • 1/2 cup Mexican blend shredded cheese
  • 1/2 cup Queso fresco, crumbled
Instructions:
  1. To prepare this delicious chicken broth, dissolve 3 Knorr Chicken flavor Bouillon cube in 6 cups boiling water. Set aside.
  2. In a medium pot, heat oil on low-medium heat. Then add shells, garlic, and onion powder. Stir occasionally until shells are a golden brown or light brownish color.
  3. When shells are browned, remove the pot from heat, add tomato sauce, and chicken broth. Place pot back on heat on medium-high until it comes to a boil.
  4. Lower heat on the pot to low, cover, and simmer about 15-20 minutes or until pasta shells are soft.
  5. Serve in bowls and top with cheese
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September 1, 2020


The Taquito is a delicious Mexican food dish consisting of a corn tortilla that is rolled around a filling of meat, veggies, and cheese and then deep-fried or baked. The dish is often topped with condiments such as sour cream, guacamole, sliced avocado, and your favorite salsa.

Baked Chicken Taquitos with rice

Baked taquitos are wholesome and delicious by preparing them with your own fresh ingredients! The perfect finger food for kids and adults.  Serve hot as the ultimate late-night snack, weeknight dinner, or game day. 




5 ingredients for Baked Chicken Taquitos  filling

  • Rotisserie Chicken or Homemade baked chicken, shredded. Leftover shredded turkey can be used.
  • Diced Onions
  • Mexican blend cheese, or cream cheese if you prefer
  • Garlic Powder for quick & easy, but you can use 1 tsp. minced garlic
  • Corn tortillas



Easy to make Baked Chicken Taquitos


Quick and easy with only 5 ingredients for your filling, corn tortillas, and 30 minutes, voila!

Brush corn tortillas with slightly warm cooking oil, then fill with chicken mixture. Carefully* roll corn tortilla with filling and place toothpick to hold together.

*Warm corn tortillas slightly if tortillas tear while rolling. (microwave for 10 seconds)

Place rolled taquitos in the oven for 10-15 minutes at 425°F. 




Chicken Taquitos being rolled


Freezing Taquitos

Taquitos are perfect for those busy weekday dinners, or game night! If you're feeling up for it, make a double batch, and then you'll have lots of freezer snacks for the future.

To freeze: Place cooled baked taquitos on a parchment-lined cookie sheet without touching. Then place the cookie sheet in the freezer. When taquitos are frozen remove them from the cookie sheet and add them all to a freezer-safe gallon-sized bag.

To reheat: Place taquitos in the oven for 10 minutes at 375°F, checking every few minutes until they’re warmed through.




Perfect toppings for Chicken Taquitos

Guacamole
Pico de Gallo Salsa
Sour Cream
Tomatillo Verde Salsa



March 4, 2020


Carne Guisada is a traditional Mexican beef stew kicked up with cumin, chili powder, jalapeño, and potatoesCarne Guisada, which translates to “stewed meat,” is a slow-simmered mouth-watering dish.

Carne Guisada in blue bowl

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February 12, 2020

Camarones a la Diabla, shrimp cooked in a spicy fiery red chile sauce. It is a great recipe when you have a craving for shrimp and a little spiciness.  Quick and easy to make, less than 30 minutes from fridge to table. 


Shrimp in fiery red chile sauce. Camarones a la Diabla

Camarones a la Diabla can be served with rice on the side, or as shrimp tostadas topped with guacamole.

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December 21, 2019

Menudo, also known as pancita is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. Menudo is typically served with chopped raw onions, oregano, diced chiles (usually serrano), and lemon or lime segments along with corn or flour tortillas.
Red Chile Menudo with lime

Eating Menudo on New Year's Day has become a Mexican-American tradition, probably because it's considered by Latin Americans as a sure-fire cure for a hangover.


Menudo is traditionally a family food prepared by the entire family and often serves as an occasion for social interactions such as after weddings, baptisms, birthdays and holidays.

September 30, 2019


This Smothered Chile Verde Burrito features a warm flour tortilla filled with seasoned ground beef and potatoes. The burrito is then covered in tangy green sauce, melted cheese blend, and served with beans and rice.

Smothered Chile Verde  Burrito with rice and beans





What's in a Smothered Chile Verde Burrito
Meat: I typically use ground beef because it's quick, but shredded beef or pork can be substituted. If using shredded beef or pork,  use 1 cup of broth the meat was cooked in.
Onions: I prefer yellow onions...it's a little sweeter.
Potatoes: Russett or gold potatoes
Diced green chiles: Store-bought can or roast an anaheim and dice.
Salsa Verde: Store-bought or homemade salsa verde.
Enchilada sauce- Green chile sauce






When meat mixture is cooked, spoon mixture across the center of each tortilla; top each with 3 tablespoons cheese. Fold the bottom and sides of the tortilla over filling and roll-up. Mix salsa verde and enchilada sauce. 
Preheat oven. Place rolled burritos in a greased 11 x 8-in. baking dish. Pour sauce mixture over top; sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.


Shop Walgreens Online
Burrito and cheesy burrito

Serve with Rice and Beans. Enjoy!


May 21, 2019

Authentic Mexican Breakfast in less than 20 minutes. Savory Chorizo, with onions, potatoes, and scrambled eggs, add refried beans and a tortilla to complete this classic breakfast.


What is Chorizo made of?

Mexican chorizo is typically made with ground pork but you can also use ground beef, highly seasoned with spices, chiles, and vinegar.

Easy to make a Breakfast dish

    Start with cooking chorizo in a separate skillet, approx 8 minutes. In a separate skillet cook onions until translucent, then add cooked chorizo. Add beaten eggs and garlic powder. Let eggs set before stirring, cook eggs until done.





    Ways to use Chorizo:

    Burrito - Chorizo & Egg Burrito is a great breakfast choice, add salsa for spice

    Taco - Chorizo & potato taco, topped with cheese and Mexican crema

    Tostadas - Tostada shell with a layer of refried beans, topped with Chorizo & potato 










    May 12, 2019

        
    This delicious stew is filling and easy enough to make on a weeknight, pair it up with refried beans and a flour tortilla for an easy delicious meal.
    Green Chile Pork Stew in bowl

    May 1, 2019

     Torta is a special kind of sandwich served on a roll stuffed with any number of savory fillings. 
    The Tortas are traditionally filled with spiced chicken, beans, avocado, tomato, onion, and queso fresco. 

    Torta de Pollo (Chicken Torta)



    April 30, 2019


    Easy Chilaquiles Verdes is a traditional Mexican dish, served with refried beans, eggs (scrambled or fried), meat, and guacamole as a side dish.
         
    Easy Chilaquiles Verdes, traditional Mexican dish

    Corn tortillas are cut into quarters and lightly fried and placed in a chile mixture




    The fried tortillas are simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled queso fresco, raw onion rings, and avocado slices.




    April 29, 2019


    Spicy Enchiladas Verdes loaded with cheese in a savory Tomatillo Salsa Verde sauce. These Enchiladas are incredible! Every bite will be bursting with an appetizing flavor. 


    April 20, 2019


    Flautas are made from flour tortillas that are filled, rolled up, and fried until extra-crispy and bursting with a savory, spiced filling.



    This delicious, crunchy variation of tacos comes from Jalisco, Mexico, where it is popular snack food.





    Tacos rolled tightly and pan-fried until crisp so they resemble tubes or “flutes,” become flautas. 






    Shortcut: For the easiest shredded chicken, pick up a rotisserie chicken from your grocery store, remove the bones and skin, and shred with two forks. One whole rotisserie chicken generally yields about 4 cups shredded. 

    We Recommend




    Know Your Chile Peppers





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