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

3/24/2019


A Gordita in Mexican cuisine is a thick corn tortilla with a pocket stuffed with cheese, spicy meats, veggies, or other delicious fillings. 



A plate of Chile Colorado, rice and beans with tortillas make this meal unforgettable. It’s a traditional Mexican dish of tender pieces of beef stewed in a flavorful red chili sauce.


Chile Colorado, the name derives from the Spanish word “colorado”, which means red, named because of the deep red color of the sauce. The origins of this sauce are unclear, but it seems to have come from Chihuahua in Mexico, and has migrated up into New Mexico.

How to make Chile Colorado (Red Chile Beef)

Start with boneless chuck roast and cut into cubes, season with salt and pepper, and brown the meat in a large, heavy pot over medium-high heat with a little bit of vegetable oil to keep it from sticking.


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Serves 6

Ingredients:

  • 2 lbs.  chuck roast, fat excess trimmed, cut into bite-size cubes.
  • 1  tsp. salt or to taste
  • 1 tsp. black pepper
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 3 tbsp flour
  • 2 cups water(warm)
  • 6 tbsp New Mexico Chile Powder
  • 1/4 tsp ground cumin
  • 3 tbsp. cooking oil ( for meat)
  • 3 tbsp cooking oil ( for chile sauce)


Directions:
  • In a large skillet, brown meat cubes in oil until well cooked. Push meat to one side and add 3 T oil and flour to make a quick roux.  
  • Allow the flour to cook for a minute, then mix with meat cubes. 
  • Stir and heat for five minutes, add a little water if meat becomes dry. Take the skillet off heat, set aside.
  • To warm water, add chile powder and dissolve, add cumin. Add all seasonings to chile mixture and stir. 
  • Then add chile mixture to meat and mix thoroughly over medium heat. Heat to a boil, then reduce heat and let simmer, stirring frequently from 5 to 8 minutes. 

    • Remove from heat and leave covered until ready to serve.   Serve with bean/rice and flour tortilla. 

    3/22/2019

    Tender Grilled Chicken with Pico de Gallo, Mexican rice, Guacamole all wrapped up in a flour tortilla.



    How to make Grilled Chicken Burrito

    Combine all marinade ingredients together. Marinate chicken in a resealable bag or container for at least 2-3 hours or overnight.

    Remove chicken from marinade, and discard marinade.  

    Grill on medium-high heat for 5-7 minutes on each side, or until done (165°F internal temp).



      • Remove chicken from grill and place on cutting board. Dice the chicken into 1/2 inch cubes. 
      • Place diced chicken in the center of a flour tortilla, then a spoonful of rice, beans, Pico de Gallo, or favorite fillings.
      Additional Add-ins for Chicken Burrito

      Sour Cream, or Mexican Crema
      Corn kernels
      Shredded lettuce
      Pickled Jalapeños
      Sliced Avocados
      Sliced Olives, sliced red onions
      Pinto, Black, Kidney beans.

      How to Make a Grilled Chicken Bowl instead of a burrito

      Start with a large bowl,  add a layer of rice, beans, cheese, chicken strips, and any fillings you like, top with pico de gallo, and guacamole. Enjoy!



      3/21/2019

      Sopes are a traditional Mexican dish originating in the central and southern parts of Mexico. It is an antojito (literally means "little cravings")which at first sight looks like an unusually thick tortilla with vegetables and meat toppings.


      Sopes are a circle of fried masa with pinched sides, that can be topped with refried beans, crumbled cheese, lettuce, onions, red or green sauce. Sopes can be topped with any of your favorite taco meats, or veggies.

      How to make Sopes:

      Place the Masa Harina in a large bowl, pour in the salt, water, and get in there with your hands, kneading until you have a uniform dough. It should take only a minute or two, if it's dry, add a little more water. If it's sticky, work in a little more Masa Harina.


       Flatten with a rolling pin, use a small round bowl to make a circle, pinch side edges to make a lip on the masa circle.

        Fry dough in the hot oil until Sopes are just lightly browned, about 30 seconds per side. Top with your favorites filling like beans, cheese, ground beef..etc.
      *********************

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      Sopes
      Ingredients:
      2 cups Masa Harina
      1 1/2 warm cup Water
      1/2 tsp. Salt
      Vegetable oil

      Directions:
      • Put the Masa Harina in a large bowl, pour in the salt, water and get in there with your hands, kneading until you have a uniform dough. It should take only a minute or two, if it's dry, add a little more water. If it's sticky, work in a little more Masa Harina.
      • Make 8 round balls, make 2- to 3-inch balls of dough and place them one at a time in a resealable bag. Flatten with a rolling pin, use a small round bowl to make a circle, pinch side edges to make a lip on the masa circle.
      • Heat oil to 400 degrees F  in a deep-fryer or large saucepan.
      • Fry dough in the hot oil until Sopes are just lightly browned, about 30 seconds per side.

        Serve with rice on the side, top with beans, cheese, salsa, or whatever you want.

        3/19/2019

        This classic ceviche recipe is easy to prepare and tastes delicious with any type of seafood.
        Serve with chips or top tostadas with Ceviche


        Print Friendly and PDF
        Ingredients:
        1 pound peeled and deveined medium shrimp
        1 cup lime juice, fresh
        10 medium tomatoes, diced
        1 large red onion, diced
        1 jalapeño, seeded and diced
        2 avocados, diced
        Chopped fresh cilantro to taste.
        Salt & pepper to taste.


        Directions:
        Place shrimp in a glass bowl and cover with lime juice to marinate for about 10 minutes, or until they turn pink.




         Place the plum tomatoes, onion and jalapeño (and avocados and celery, if using) in a large (stainless steel, glass or plastic) bowl.

        Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix. Cover and chill for 2 hours.
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        3/11/2019

        Steak Picado, a mildly spicy beef stir fry that brings together onions, bell peppers, garlic, and seasonings and transforms these ingredients into a mouthwatering, delicious meal. 
            
        Steak Picado

        3/08/2019


        Hearty Meatballs made from ground lean beef and rice; thick slices of selected fresh vegetables such as potatoes, carrots, onions, and an aromatic seasoned broth.

        Albóndigas are thought to have originated as a Berber or Arab dish imported to Spain during the period of Muslim rule. Albóndigas, widely eaten in Spain, Mexico, and other Latin American countries, are usually made from ground beef, but they may also be made from veal, pork, poultry.

        3/03/2019

        Pozole, translated as "hominy", is a traditional stew from Mexico. It has a long, ritual history amongst the Aztecs. Pork can be replaced with shredded chicken, beef or cooked pinto beans to make it vegetarian 

        Red Posole( Red Hominy Soup) at The Busy Abuelita

        .

        Print Friendly and PDF  

        Ingredients:

        1 tablespoon vegetable oil
        2 lbs. boneless pork butt roast, cut into 1-inch cubes
        2 cans (14.5) Red enchilada sauce
        1 onion, diced chunky
        2 cans (4 oz.) diced green chiles
        4 tsp. minced garlic

        2 tsp dried Mexican oregano
        1/4 cup cilantro, chopped

        1/2 tsp. ground cumin
        1 tsp. salt
        2 cans (15.5 oz) Mexican White Hominy, drained


        Directions:
        Heat the oil in a skillet over high heat. Add meat, 
        brown meat on all sides around 5-7 minutes.
        In 5 quart slow cooker, add all ingredients except
        cilantro and salt. Cook on High for 4 - 6 hours.

        Add salt, cook for the last 30 minutes. 
        Garnish with (optional)
        Chopped Cilantro
        Sliced radishes
        Sliced Avocados
        Diced green onions

        2/28/2019




        Tamales are the perfect holiday treat, warm and spicy, a steamed bundle of masa, and a tasty filling, all wrapped in a corn husk. Tamales are a memorable part of the holiday feast, and the making of them a celebrated tradition in the Hispanic home. 

        While it's common to make tamales all year round, these delicious steamed corn husk-wrapped bundles are traditionally made and shared around the holidays. Everyone has their favorite filling--chicken, beef, and pork are all popular.


        Why do they Make Tamales around Christmas?

        Tamales have become a part of the traditional Mexican celebration of las posadas, the annual commemoration of Mary and Joseph's search for shelter before Jesus' birth.



        Tamales have been eaten in the Americas for a long, long time. ... Tamales, because they were wrapped in corn husks, became part of ritual offerings. As a nod to those times, people prepare tamales for special occasions including baptisms, weddings, Dia Del Los Muertos, and, of course, Christmas.

        How to make Red Chile Tamale Meat 

        Start with the meat: Pork and Beef is the most commonly used meats used for tamales. 
        •  Place all ingredients in a slow cooker on low (6-8 hrs). I usually cook meat the day before making tamales, especially if you are making dozens of tamales.  Shred meat with 2 forks, and place in a bowl and cover. Refrigerate until ready to use.





        How to make Red Chile Sauce for Tamale Meat

        Hatch Red Chile Pods -Dried Guajillo-Dried Ancho Chile can be used for Red Chile tamale sauce.
        • Rinse and remove the stems and seeds of chile pods. Place chile pods in a large pot, add enough water to fully cover the pods. Bring to a boil, then lower to simmer for 30 minutes. When pods have softened, remove chiles from the pot. Let cool slightly. Reserve water in the pot.
        • In the pot add bouillon cube in chile pod water on medium heat until dissolved. Let Cool.


        When cool, add small amounts of pods, flour, and 1 cup water to a blender or food processor, and blend until liquid paste mixture( make sure to stop and stir chile pods in the blender)

        • Keep doing this until all pods are done. (Save any liquid in chile pod water for chile gravy) With a mesh strainer, pour liquid chile mixture thru it, into a large bowl. 
        • Remove any seeds, chile skins when straining the mixture. In a skillet on medium heat, add chile mixture and whisk gently. Stir and check for consistency, chile sauce should be smooth on the back of a spoon. 
        • If too thick add a little chile pod water to get the right consistency. Add salt and cumin.


        Combine red chile sauce with meat in the slow cooker, add just enough red chile sauce to the meat without making it soupy. Cook for 2 hours on the low setting. Before using meat, to make tamales, let it cool for 30 minutes.


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        Making Red Chile Tamales

        Putting it all together and what you'll need:


        Red Chile Meat:  This recipe makes enough red chile meat for 3 dozen tamales. 

        Red Chile Sauce: Dried red chile pods can come in mild, medium, or hot flavors. 

        Tamale dough:  Make dough day of tamale making...here is the recipe 

        Tamale Pot:  A Tamale pot is perfect for steaming tamales.  Place tamales on top of the steamable insert, place 1 inch of water on the bottom. Tamales take about 2 hours to cook.  Always keep at least 1 inch of water on the bottom for steaming.

        Tamale Leaves:  Dried Corn Husks.  Soak at least 3 dozen tamale corn husk in very warm water for 1 hour. Rinse corn silk off leaves.





        Red Chile Tamales

        Tamales are a perfect holiday treat, warm and spicy, a steamed bundle of masa and a tasty filling, all wrapped in a corn husk.

        Ingredients:
          Tamale Meat Ingredients
        • 4 lbs boneless pork butt or boneless beef chuck roast
        • 1 tbsp garlic powder
        • 1 tsp salt
        • 1 tbsp ground cumin
        • 1 tsp onion powder
        • 2 cups of water
        • Red Chile Sauce Ingredients
        • 2 packages (8 oz) dried New Mexico Chile pods, stemmed and cleaned
        • 3 garlic cloves
        • 1/2 tsp ground cumin
        • 1/4 cup all-purpose flour
        • 1 beef bouillon cube
        • Salt to taste
        Instructions:
          Meat Instructions
        1. Place all ingredients in a slow cooker on low for 6-8 hours (I usually cook meat the day before)
        2. Shred meat with 2 forks, and place in a bowl. Cover and refrigerate.
        3. Red Chile Sauce Instructions
        4. Rinse and remove the stems and seeds of chile pods. Place chile pods in a large pot, add enough water to fully cover the pods. Bring to a boil and let simmer for 30 minutes, when done remove pods from the pot. Let cool slightly. Reserve water in the pot.
        5. In the pot add bouillon cube in chile pod water on medium heat until dissolved. Let Cool.
        6. When slightly cool, add small amounts of pods, flour, and 1 cup water to a blender or food processor, and blend until liquid paste mixture( make sure to stop and stir pods in the blender).
        7. Keep doing this until all pods are done. (Save any liquid in chile pod water for chile sauce)
        8. With a mesh strainer, pour liquid chile mixture thru it, into a large bowl. Remove any seeds, chile skins when straining the mixture.
        9. In a large skillet on medium heat, add chile mixture and whisk gently. Stir and check for consistency, chile sauce should be smooth on the back of a spoon. If too thick add a little chile pod water to get the right consistency.
        10. Add salt and cumin.
        11. In a slow cooker on low heat 2 hours before making tamales, add meat and slowly add red chile sauce. Add enough chile sauce mixture to meat without making it soupy. Let cool for 30 minutes before making tamales.

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        2/26/2019


        Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Pork Chile Verde paired up with rice and beans, and some warm flour tortillas are the perfect combination for a delicious dinner meal.


          

        Ingredients:
        • 4 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-2 inch cubes.
          • 2 medium yellow onion, diced
          • 6 cloves garlic, minced
          • 1 cups chicken stock
          • 1 tsp ground cumin
          • 1 tablespoon dried Mexican oregano
          • Kosher Salt
          • Freshly ground Black Pepper
          • Olive Oil


          Chile Verde Sauce
          Directions:
          Trim off any excess fat from the pork and cut into 
           2-inch squares.


          In a large (6 to 8 quart) stockpot, over high heat, sear 
          the pork in the olive oil until golden brown.

            Remove the pork from the pot and pour off any oil or 
            fat drippings, but leave 2 tablespoons of oil
              In the same pot, over medium heat, add the chopped 
              onion, garlic, salt, and pepper and saute until 
              transparent.
              Add the cumin, pork, and chicken stock, and 
              cook for 1/2 hour.
              Add Chile Verde sauce to cover pork in the pot completely, cook an additional 1/2 hour on low heat. 


               Serve with Rice and Beans (optional).

              2/25/2019


              Sopa de Fideo also referred to as Sopita de Fideo, it has been suggested that the dish may have originated in Spain. Fideo con Carne y Papas simply means vermicelli noodles with meat and potatoes. 


              Picadillo is my go-to dish when I don't know what to make, it's easy to make, budget-friendly, delicious, and versatile. 
              The word picadillo comes from the Spanish picar, or “to mince,” and as such, picadillo is typically made with ground beef. Ingredients vary by region, but picadillo usually includes Roma tomatoes (or tomato sauce), raisins, onion, and chile peppers. Picadillo can be served as a main dish with white rice, black beans, and plantains, or as a filling for tacos, burritos, and empanadas. 





              How to Make Ground Beef Picadillo

              In a large skillet, add ground beef, cumin, garlic, salt, and pepper cook until beef is browned.

              Add potatoes, diced jalapeño, onions, tomatoes, peas, diced carrots, tomato sauce, and broth cook until potatoes are tender.Picadillo ingredients - The Busy Abuelita

               

              How to Store Ground Beef Picadillo

              Picadillo should be kept in an airtight container in the refrigerator. When stored properly, it is good for up to five days.
              This recipe is great for Make-Ahead Meals. It will keep well in the freezer for 3 months in an airtight storage container.




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              Ground Beef Picadillo, Mexican-Style


              Picadillo is my go-to dish when I don't know what to make, it's easy to make, budget-friendly, delicious, and versatile.

              Ingredients:
              • 1 pound lean ground beef
              • 1/4 tsp ground cumin
              • 1/2 tsp each of Salt and Pepper
              • 1 tsp. minced garlic
              • 2 large potatoes, peeled and diced
              • 1/2 cup white onion, diced
              • 1 jalapeño or serrano, seeded and diced
              • 2 large tomatoes, diced
              • 1/2 cup peas, frozen
              • 1/2 cup carrots, frozen
              • 1/2 cup raisins(optional)
              • 1 - 8 oz. can tomato sauce
              • 8 oz beef broth
              • 1/4 cup cilantro for topping
              Instructions:
              1. In a large skillet, add ground beef, cumin, garlic, salt, and pepper cook until beef is browned.
              2. Add potatoes, diced jalapeño, onions, tomatoes, peas, diced carrots, tomato sauce, and broth cook until potatoes are tender.
              3. Optional: top with cilantro. Serve with beans and flour tortilla.
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              Red Chile Beef Enchiladas drenched in red sauce, fork-tender beef, and melted Mexican cheese blend, perfect for any meal of the day and guaranteed to set your taste buds on fire!

              Red Chile Beef Enchiladas

              Tender, slow-cooked shredded beef, and the Mexican cheese blend combination is the heart of this dish.
              Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Mayan times. 

              How to Make Red Chile Beef Enchiladas

              Start this recipe with slow-cooking a chuck roast, until succulently tender. Grab 2 forks, and shred meat.







              Dip corn tortilla into red chile sauce (recipe here) place meat and one teaspoon of onions down the center of the tortilla(or place onions on top instead of inside enchiladas). Roll corn tortilla and place each roll into a casserole dish. Traditionally, I use corn tortillas for enchiladas, but flour tortillas can be used for enchiladas.


                Cover enchiladas with sauce, top with cheese and onions. 
                  Place casserole dish in the oven for 20-25 minutes at 350° F degrees.




                  Top Enchiladas with your favorite topping...guacamole, lettuce, Cotija cheese, and tomatoes, or Mexican Crema. Enjoy!


                  Red Chile Beef Enchiladas
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