Rajas Poblanas (Roasted Poblano Strips in Cream Sauce)
Instructions: Roast the Poblanos: Place peppers directly over flame or under a broiler. Roast until blackened and blistered. Place in a plastic bag or cover in a bowl for 10 min to steam. Peel off skins, remove seeds, and cut into thin strips. Sauté the Onions: In a large skillet, heat oil or butter. Add […]
Copycat of An Old Classic mexican – The Enchirito
Instructions 1. Prepare the Seasoned Potatoes: Preheat your oven to 400°F (200°C). Toss the diced potatoes with olive oil, chili powder, cumin, salt, and black pepper. Spread the potatoes in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy. Set aside. 2. Make the Enchilada Sauce: […]
Borracho Beans (Frijoles Borracho)
Instructions Prepare the Beans (if using dried beans): Rinse the dried pinto beans and soak them overnight in water (or use the quick-soak method: boil for 2 minutes, then let sit for 1 hour). Drain and set aside. If using canned beans, skip this step. 2. Cook the Bacon and Aromatics: In a large pot […]
Charro Beans (Frijoles Charros)
Instructions 1. Prepare the Beans (if using dried beans): Rinse the dried pinto beans and soak them overnight in water (or use the quick-soak method: boil for 2 minutes, then let sit for 1 hour). Drain and set aside. If using canned beans, skip this step. 2. Cook the Bacon and Aromatics: In a large […]
Queso Fresco Avocado Wontons with Cilantro Lime Crema
Instructions: 1. Prepare the Wonton Filling: In a medium bowl, combine the mashed avocados, queso fresco, red onion, jalapeño, lime juice, salt, black pepper, and cumin. Mix until well combined. 2. Assemble the Wontons: Place a wonton wrapper on a clean surface. Spoon about 1 tsp of the avocado mixture into the center of the […]
Chicharrones en Salsa Verde and Chilaquiles Rojos
Instructions 1. Make the Salsa Verde for Chicharrones: In a medium pot, bring water to a boil. Add tomatillos, serrano chiles, onion, and garlic. Boil for 5-7 minutes until tomatillos soften and turn pale green. Drain and transfer to a blender. Add cilantro and 1/2 cup chicken broth. Blend until smooth. Season with salt. 2. […]
Guacamole with Chicharrónes
Instructions 1. Prepare the Chicharrónes (if making from scratch): Cut the pork belly or skin into 2-inch pieces. Rub with salt and baking soda (if using). In a large pot, cover the pork with water and bring to a boil. Reduce heat and simmer for 1-1.5 hours until tender. Remove the pork, pat dry, and […]
Bacon and Shrimp Stuffed Jalapeño Poppers
Instructions Prepare the Jalapeños: Preheat your oven to 375°F (190°C). Slice each jalapeño lengthwise and remove the seeds and membranes (wear gloves if sensitive to spice). Set aside. Make the Shrimp Filling: In a medium bowl, mix the chopped shrimp, cream cheese, shredded cheese, cumin, chili powder, garlic powder, cilantro, salt, and pepper until well […]
Crispy steak and guacamole
Instructions: 1. Prepare the Crispy Steak: In a bowl, toss the steak cubes with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper until evenly coated. Heat a large cast-iron skillet over medium-high heat. Add the steak cubes in a single layer (work in batches if needed to avoid overcrowding). […]
Puerco en Salsa Verde with Mexican Red Rice
Instructions 1. Prepare the Salsa Verde: In a large pot, bring water to a boil. Add tomatillos, serrano chiles, onion, and garlic. Boil for 5-7 minutes until tomatillos are soft and change color. Drain the vegetables, then transfer to a blender with cilantro, cumin, and salt. Blend until smooth. Set aside. 2. Cook the Pork: […]