Lentils with Chorizo (Lentejas con Chorizo)

Classic Mexican Stew made with brown lentils, potatoes, carrots, and spicy Chorizo. 

Main Dishes

Easy Shrimp Tostadas

         This healthy Shrimp Tostada starts with a baked tostada shell and layered with beans, cheese, onions, grilled shrimp and ends with tomatillo salsa verde to create a delicious easy dish.

Seafood

Sonoran-style Flat Enchiladas(Sonorenses)

Classic and easy to make, these flat enchiladas are smothered in a red enchilada sauce and topped with cheese and onions. This is a typical dish found in the small restaurants in Southern Arizona, New Mexico, and Sonora, Mexico.

Sonoran Flat Enchiladas

Papas con Chorizo ( Potatoes with Chorizo)

These crispy potatoes are infused with the Mexican flavors of chorizo sausage. Breakfast, lunch, or dinner meals can be created from these flavorful potatoes.

Vegetarian Meals

Mexican Beef Stew ( Caldo de Res )

Caldo de Res ( Mexican Beef Stew ) a hearty and satisfying stew, filled with lots of vegetables such as squash, corn, carrots, cabbage, and potatoes. 

The soup itself is not spicy, but if an individual wants to add heat to their bowl of soup, spicy salsa or chopped peppers can be added as part of the garnishment. It’s just the thing to eat at the time of year when there’s a nip in the air. 

What's in Mexican Beef Soup (Caldo de Res)

Meat: Boneless Short Ribs, or  Beef Shank

• Cut into 2- inch cubes 

Vegetables: 

• Corn, husked and cut into thirds
• White or red potatoes
• Cabbage, cored and cut into wedges
• Carrots, cut into slices
• Zucchini or any squash cut into quarters
• White onion, chopped
• Tomatoes, fresh chopped or diced can tomatoes
• Garlic, minced

Liquids:

• Beef broth and water

Spices:

• Salt & Pepper
• Cumin

Herb:

• Cilantro

How to make Mexican Beef Stew (Caldo de Res)

Cut short ribs into 2-inch pieces. If using beef shank, cut the meat from the beef bones into about 2-inch pieces, leaving some on the bones.

Heat a heavy soup pot over medium-high heat, carefully add oil. Add the meat and bones( if using shank), and season with salt and pepper. Cook and stir until thoroughly browned.

Add 1 onion, minced garlic, and cook until onion is lightly browned. Stir in the tomatoes and broth. 

The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.

Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn, cumin, and zucchini. 

Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10-15 more minutes.

Ladle soup into large bowls. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes. Serve with warm corn tortillas.

 

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Mexican Beef Stew
Author: The Busy Abuelita
Preparation Time: 25 minutes
Cooking time: 1 hour 30 minute
Servings: 4-6 servings

Caldo de Res ( Mexican Beef Stew ) a hearty and satisfying stew, filled with lots of vegetables such as squash, corn, carrots, cabbage, and potatoes. The perfect dish for cold wintery days..

Ingredients:

• 2 pounds short ribs, boneless or beef shank with bone
• 1 14.5 oz. can diced tomatoes
• 3 ears corn, husked and cut into thirds
• 2 potatoes, peeled and quartered
• 1 medium head cabbage, cored and cut into wedges
• 3 medium carrots, chopped
• 3 zucchinis, quartered
• 1/4 cup cilantro, chopped
• 1 onion, chopped
• 4 cup beef broth
• 4 cups of water
• 2 tsp salt
• 2 tsp ground black pepper
• 2 tbsp vegetable or olive oil
• 1 tsp ground cumin
• 1 tsp minced garlic

Instructions:

1. Cut short ribs into 2-inch pieces. If using beef shank, cut the meat from the beef bones into about 2-inch pieces, leaving some on the bones.
2. Heat a heavy soup pot over medium-high heat, carefully add oil. Add the meat and bones( if using shank), and season with salt and pepper. Cook and stir until thoroughly browned.
3. Add 1 onion, minced garlic, and cook until onion is lightly browned. Stir in the tomatoes and broth. The liquid should cover the bones by 1/2 inch. If not, add enough water to compensate. Reduce heat to low, and simmer for 1 hour with the lid on loosely. If meat is not tender, continue cooking for another 10 minutes or so.
4. Pour in the water, and return to a simmer. Add the carrot and 1/4 cup cilantro, and cook for 10 minutes, then stir in the potato, corn, cumin, and zucchini. Simmer until vegetables are tender. Push the cabbage wedges into the soup, and cook for about 10-15 more minutes.
5. Ladle soup into large bowls. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all, and serve with radishes. Serve with warm corn tortillas.

Soup

Chicken Tortilla Soup ( Sopa Azteca)

Although the exact origin of tortilla soup (Sopa Azteca) is unknown, it is known that it comes from the Mexico City area in Mexico. A perfect blend of tender chicken with a light broth, and a kick from onions, garlic, chilies, and hot pepper.

Soup

Steak Fajita Recipe

Skirt or Flank Steak served with onions and colorful bell pepper strips and the traditional flour tortillas for the best sizzling dinner in minutes! 

A fajita in Tex-Mex and Mexican cuisine is any grilled meat that is usually served as a taco on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish.

The tradition of marinating and grilling meat began in the 1940s with Mexican ranch workers living in West Texas near the Mexican border. The workers would tenderize the meat by pounding it and marinating it in lime juice before cooking it over an open fire. Then they’d serve it with a variety of condiments rolled in a flour tortilla.

What you need to make Fajitas

Meat -  Flank steak or skirt steak is the best beef cut for fajitas. The most important thing you can do when making fajitas is marinating properly.

Bell Peppers - Fresh green & red bell peppers, cored & sliced lengthwise

Onion - Large onion, thinly sliced

Seasonings - All seasonings can be modified to taste. Chile powder and cayenne pepper can be reduced or increased to taste.

How to Make Steak Fajita

Grill meat, or sear meat in a cast-iron skillet until the desired doneness. Cut your meat into strips.

In a large skillet, saute peppers and onions in oil until crisp-tender. Add meat to peppers and onions. Remove and keep warm.

 

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Steak Fajitas

Author: The Busy Abuelita

Preparation Time: 10 minutes + 2 hours marinate

Cooking time: 15 minutes

Servings: Serves 4

Skirt Steak served with onions and colorful bell pepper strips and the traditional flour tortillas for the best sizzling dinner in minutes! .

Ingredients:

• 1 1/2 pounds flank or skirt steak
• 4 bell peppers, red, yellow, or green
• 1 large onion, thinly sliced
• 8 flour tortillas
Marinade
• 2 tbsp olive oil
• 1 tablespoon chili powder
• 1/4 teaspoon cayenne powder
• 2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon Mexican Oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons orange juice

Instructions:

1. Marinade: In a large bowl, combine olive oil, orange juice, and seasonings, and mix well.
2. Add steaks to marinade. Turn to coat; cover. Refrigerate for 2 hours or overnight.
3. Drain marinade from meat, blot any excess marinade, and lightly salt flank steaks or skirt steaks.
4. Grill meat, or sear meat in a cast-iron skillet until the desired doneness. Cut your meat into strips.
5. In a large skillet, saute peppers and onions in oil until crisp-tender. Add meat to peppers and onions. Remove and keep warm.
6. Serve with tortillas. Top with guacamole and sour cream.

Steak Fajitas

Easy Green Chile Pork Pozole

This classic New Mexican stew offers a pleasing taste of salsa verde, hominy, and pork...makes this combination the perfect comfort dish.

Green Chile Pork Pozole
Serves  5-6

 Ingredients: 

 3 lbs. boneless pork shoulder roast, cubed (Most store butchers will cube your roast for you) 

1 can 29 oz. Mexican Hominy, rinsed and drained 

1 jar 16 oz. Tomatillo Verde salsa (or homemade) 

1 can 10 oz. - 15 oz. Green Chile Enchilada sauce 

1 small onion, diced 

1 tsp. salt 

1/2 tsp cumin 

1/2 tsp garlic, minced 

2 tbsp. diced cilantro 

Salt & Pepper to taste 

  

Directions: 

Place roast cubes, hominy, salsa, enchilada sauce, cumin, garlic, and diced onions into 4-quart slow cooker. 

 Pour in enough water to fill the slow cooker. Cook on low 8 - 10 hours, or high 4-6 hours. Stir in salt and cilantro. Serve in bowls, and top with your favorite toppings. 

  

Optional: 

Serve with avocado slices, shredded cabbage, thinly sliced radishes, crushed chile peppers, lime wedges. 

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Soup

Easy to Make Gorditas

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

Vegetarian Meals

Red Chile Beef (Chile Colorado)

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.

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. 

Red Chile Beef (Chile con Carne)

Grilled Chicken Burrito

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!

Main Dishes

Sopes

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.

Tortillas

Shrimp Ceviche

This classic ceviche recipe is easy to prepare and tastes delicious with any type of seafood.

Serve with chips or top tostadas with Ceviche

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.

Shrimp Ceviche

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