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

9/18/2021


Chile Relleno is definitely a Mexican version of comfort food. It’s served with simple tomato salsa to make it a perfectly complete dish. This Home-Style Chile Relleno Recipe takes you step-by-step on how to make this traditional Mexican dish of chile peppers stuffed with cheese, dipped in egg batter, and lightly fried.
Chile Relleno

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7/07/2021


The Sonoran hot dog is a style of hot dog that originated in Hermosillo, the capital of the Mexican state of Sonora, in the late 1980s. It consists of a hot dog that is wrapped in bacon and grilled, served on a bolillo-style hot dog bun, and topped with pinto beans, onions, tomatoes, and a variety of additional condiments, often including mayonnaise, mustard, and jalapeño salsa.
Sonoran Hot Dog on white plate

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2/14/2021


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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2/09/2021


Flour tortilla stuffed with a delicious chicken filling, fried, topped with jalapeño cream cheese, and cheese.
Pollo Fundido
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2/01/2021


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

1/19/2021


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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1/17/2021


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. 


Carne Adovada on plate
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1/12/2021

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! 

Carne Asada Tacos

12/21/2020



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

Posole Verde (Hominy Soup) Vegan



11/11/2020


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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10/09/2020


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.


Mexican Sopita ( Mexican Shells & Cheese)

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.


Mexican Shells & Cheese - Mexican Sopita


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.
Mexican Sopita ( Mexican Shells & Cheese)

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 cubes 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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9/01/2020


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


Baked Chicken Taquitos

4/02/2020

Follow The Busy Abuelita
Quick & Simple Cinco de Mayo Recipes.  Recipes to celebrate on May 5th. Salsa, appetizers, main dishes, side dishes, and desserts! Something for everyone. 
          









Taquitos the perfect finger food, crispy delicious taquitos filled with seasoned chicken, ready to be dipped in guacamole or Pico de Gallo. Make these rolled tacos a couple of days before your fiesta and save yourself time in the kitchen.
The taquitos can be refrigerated for up to 5 days; reheat them in a 300-degree oven for about 15 minutes. Get recipe here


                          



This chunky avocado salsa comes together in minutes, it’s perfect for a last-minute appetizer with chips, or on a Carne Asada Burrito. Get recipe here







Pico de Gallo is a delicious combination of chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice. Get recipe here






Delicious, healthy, easy to make baked Tortilla Chips. Great with guacamole, salsas, or for Nachos. Get recipe here



       
Margarita Cupcake Recipe

Delicious lime & tequila flavored cupcake with Cream cheese frosting, perfect for Cinco de Mayo fiesta. Get the recipe here.





Frijoles Borrachos, which translates to “drunken beans.” Cooked with onions, garlic, beer, and bacon, these beans pack a punch of flavor. Throw everything but cilantro into a slow cooker the night before Cinco de Mayo. The perfect side dish with taquitos, or the main dish with bolillo bread. Get recipe here





This recipe is great for serving buffet style: Put all of the ingredients out separately and let your guests top the corn however they wish. Get recipe here






The go-to hangover cure for the Crudos(the hungover). The Day After ritual for those who enjoy the Mexican festivities a little too much. Get Recipe here






Sweet Potato and Black Bean Tacos will be your favorite as a meatless meal. They’re incredibly easy to prepare, flavorful, and filling. Get Recipe here




A margarita is a cocktail consisting of tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. The drink is served shaken with ice, blended with ice, or without ice. Get the Recipe Here.




Mexican Sweet Corn Cakes, Tomalitos, Tamalito, Spoonbread, or Cornbread, whatever the name, this delicious treat is addicting!! Perfect little side with any meal, tasting like a combination of moist cornbread and tamale dough. Get recipe Here



Tres Leches Capirotada is the combination of bread pudding and moist cake, mildly sweet, with a delectable taste in every bite. When eaten warm, top with a scoop of vanilla ice cream. Yummy! Get this recipe here
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