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

3/04/2020


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

Carne Guisada in blue bowl

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2/12/2020

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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12/21/2019

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.

9/30/2019


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.


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Burrito and cheesy burrito

Serve with Rice and Beans. Enjoy!


5/21/2019


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.

 
Chorizo, Eggs and Potatoes

5/12/2019

    
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

5/01/2019

 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)



4/30/2019


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.




4/29/2019


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. 


4/20/2019


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

Chicken Flautas


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. 



Chicken 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. 

4/16/2019


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

Lentils with Chorizo, made with lentils, potatoes, carrots and spicy chorizo

         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.
Easy Shrimp Tostadas, tortilla layered with beans, cheese,and grilled shrimp



4/09/2019


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-style Flat Enchilada

4/06/2019


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

4/04/2019


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

Caldo de Res (Mexican Beef Stew)

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(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 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.

4/03/2019

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

4/01/2019

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


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.

3/26/2019

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




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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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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. 

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