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  • Quick and Easy Chicken Recipe

    Hey there! SometimesI crave a meal that's quick, easy, and absolutely mouthwatering. I've got the perfect solution for you: Adobo Chicken Quesadillas. Trust me, this recipe is not only a hit with the kids but also a game-changer for busy weeknights. Imagine a meal that's ready in just a few minutes but tastes like you've spent hours in the kitchen. Intrigued? Let's dive in! Instant Pot chicken ingredients: 2 chicken breasts  1 to 2 tbsp oil  1 tbsp guajillo chili powder  1 cup water  1 tomato chicken bouillon cube  1 tsp onion powder  1 tsp garlic powder  1 tsp ground cumin  1 tsp black pepper  1 tsp Mexican oregano 1 bay leaf  1 tbsp coconut sugar (or brown sugar/regular sugar) 1/2 can tomato sauce  1/2 can chipotle sauce For the Beans: Reserved fatty pieces from chicken  1 chopped onion 1 chopped Serrano pepper Blended beans (canned or cooked beans blended)  Salt to taste For Assembly and garnishes: Flour tortillas  Queso Chihuahua (or any melty cheese)  Crema or sour cream  Shredded lettuce  Cotija cheese Thinly sliced avocado  Sliced red radish Instructions: Warm up the pressure cooker on the sauté setting.  Trim excess fatty pieces from the chicken breasts and set aside. Slice the chicken breasts thinly for quick cooking. Add the oil to the pressure cooker and toast the guajillo chili powder for 20-30 seconds. Add water, tomato chicken bouillon, onion powder, garlic powder, ground cumin, black pepper, Mexican oregano, bay leaf, coconut sugar, tomato sauce, and chipotle sauce. Mix well. Add the sliced chicken pieces to the mixture. Put the lid on the pressure cooker and cook for 3 minutes. Perform a quick pressure release to prevent the chicken from drying out. Shred the cooked chicken and mix it with the remaining sauce.  Warm up a pan over medium heat and render the reserved chicken fat. Sauté the chopped onion and Serrano pepper in the rendered fat. Add the blended beans to the pan and cook until well heated—season with salt to taste.  Heat a griddle or pan over low to medium-low heat. Place a flour tortilla on the griddle. Add a layer of the shredded chicken. Sprinkle queso Chihuahua over the chicken. Cover with a lid to help melt the cheese. Once the cheese is melted, remove from heat and add a dollop of crema or sour cream. Top with shredded lettuce, Cotija cheese, thinly sliced avocado, and sliced red radish. Fold the tortilla and slice to serve. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious Mexican pizza!

  • Tacos Al Pastor

    If you're always on the hunt for that next great recipe to elevate your kitchen game. I’ve got you covered! Today, let's dive into the world of al pastor tacos—a dish that's not just a meal but an experience. Picture this: succulent pork marinated in a rich blend of spices, layered onto a spit, and charred to perfection. The result? A taco that's bursting with flavor and sure to impress even the most selective eater. Ingredients: 8 to 10 pounds of pork shoulder 6 guajillo chiles  3 Ancho peppers  3 chipotle peppers (dried or in adobo can) 2 pasilla peppers  3.5oz Achiote paste  2 bay leaves   1 1/2 tbsp Mexican oregano or marjoram  1 1/2 Tbsp ground cumin 3 Tbsp sea salt salt  1 tsp ginger powder  Small piece of cinnamon   20 Pimienta Gorda + Allspice 3 Tbsp allspice  3 garlic cloves 2 cups of AC vinegar  1 1/2 cup of orange juice  1 1/2 cup of pineapple juice 3  Tbsp of orange pepper  1/4 cup oil *add 6 chiles de àrbol to spice up the adobo sauce  Topping- chopped onion, cilantro, salsa, guacamole, and lime Salsa Taquera: 2 tomatoes 4 tomatillos  1/4 of an onion  3 garlic cloves 20 chiles de àrbol (adjust to taste  2 Tbsp of salt Guacamole: 3 ripe avocados Lime juice 1/2 tsp salt Instructions: Prepare the Chiles by turning your burner on medium heat. Roast the chiles (guajillo, pasilla, ancho) for about 30 seconds until they release their fragrance. Flip them over halfway through.  Remove guajillo chiles first, then the pasilla and ancho once they become soft and pliable. Toast cinnamon, bay leaves, and allspice for less than 5 seconds. - Roast garlic for about a minute.  Add the roasted ingredients to a blender. Include ground allspice, achiote paste, Mexican oregano, ginger powder, orange pepper, salt, orange-pineapple juice mixture, and oil. - Blend until smooth, and set aside. Slice the top off the pork shoulder. Butterfly the pork into thick and thin slices for a variety of thickness. In a mixing bowl,add apple cider vinegar and sea salt to the sliced pork. Mix gently to coat each piece of pork with the marinade sauce.  Start layering the pork slices on a spit or skewer. Use the bottom piece of the pineapple as the base. - Alternate layers of pork with slices of onion for added flavor. - Cover with plastic wrap and marinate for 48 hours in the refrigerator. Preheat your indoor grill oven. Insert the pork spit into the grill oven, attaching the top hook. Set the grill oven on fast. Cook for about 1.5 hours until the outer layer is charred.  Trim the charred outer layer of the pork for your first set of tacos.Continue rotating the pork to char more pieces as needed. Red Tomatillo Salsa Recipe: Boil tomatillos, garlic, and onion until soft.  Blend with about 20 chiles de árbol and 2 tablespoons of salt until smooth. Simple Guacamole Recipe: Mash three ripe avocados. 2. Add the juice of a lime and a little salt. 3. Mix  Top your tacos with chopped onions, cilantro, spicy salsa, a piece of pineapple, guacamole, and a squeeze of lime. Serve with pineapple-flavored drinks or horchata as a refreshing option. Enjoy! Tip: This recipe freezes well for meal prep.

  • Traditional Chilaquiles Rojos

    Making Chilaquiles Rojos: A Simple and Tasty Mexican Delight Chilaquiles Rojos is a traditional Mexican dish that transforms simple corn tortillas into an extraordinary culinary experience. This dish is known for its vibrant red sauce made from guajillo chiles, which offers a mild yet flavorful taste. The preparation starts by removing stems and seeds from the guajillo chiles and boiling them until soft. These chiles are then blended with fried onion, garlic, and chicken broth to create a smooth, rich sauce that serves as the heart of the dish. Once the sauce is ready, the next step involves frying the corn tortillas to a perfect golden crisp. These crispy tortilla chips are then tossed in the prepared sauce, ensuring that each chip is well-coated. For those who enjoy an extra kick, adding chiles de árbol to the sauce can introduce a delightful heat. Cheese lovers can sprinkle chihuahua cheese over the dish, adding a creamy texture that complements the zesty sauce. Finally, the chilaquiles are garnished with toppings such as crema and a fried egg, making for a satisfying and hearty meal. Chilaquiles Rojos pairs beautifully with traditional Mexican beverages like horchata or café de olla, enhancing the overall dining experience. This dish, with its simple ingredients and straightforward preparation, is perfect for both novice and seasoned home cooks. Whether enjoyed as a hearty breakfast or a comforting dinner, Chilaquiles Rojos is sure to bring joy and warmth to any meal. Ingredients: 15 guajillo chiles  1/4 onion  1 garlic clove 7 cups of chicken broth (or 7 cups warm water + 3 1/2 Tbsp chicken bouillon) 24 corn tortillas  Oil for frying  For spice, use 3 chiles de árbol or more if you want it super spicy 3 cups of chihuahua cheese Topping suggestions: chihuahua cheese, white onion, cilantro, Mexican cream, cotija cheese, eggs, and avocado if you're up for it. Instructions for Chilaquiles Rojos: Start by preparing the Chiles, remove the stems and seeds from the guajillo chiles. Place all the guajillo chiles in a pot and add hot water. Boil the chiles on medium heat for about 5 minutes or until they are soft.  Put a stack of tortillas together, slice the corn tortillas down the middle, and again until you have 4 piles of triangles. You can repeat until you create the perfect size for chilaquiles.  Fry the tortilla pieces in oil until they are nice and golden. Remove and set them aside. Sprinkle a little bit of salt on them. Set aside to start working on the sauce. To prepare the sauce, quickly fry the onion and garlic in a bit of oil. If you want some heat, add the chiles de árbol during this step.  To a blender, add the softened guajillo chiles, fried onion, garlic, and chiles de árbol and chicken broth to the blender and blend until smooth.  Warm up your pan on medium heat for a minute, then add about one teaspoon of oil. Strain the blended sauce into the pan. Add any extra chicken broth as needed. Cook the sauce for 5-8 minutes, stirring occasionally, until the color changes from bright red to a more maroonish red.  Add the fried tortilla chips to the sauce and mix until all the chips are well-coated. If you like it cheesy, add the cheese and mix until melted and combined. Serve the chilaquiles hot, topped with cream and a fried egg if desired.  Optional Pairing: Enjoy your chilaquiles with a drink like Horchata or café de olla. Tip: Feel free to adjust the spice level by adding more or fewer chiles de árbol.

  • Quick Mexican Steak Dinner

    Transform Your Steak with a Secret Ingredient: Pork Carnitas Drippings In the world of cooking, innovation often emerges from revisiting and reimagining traditional ingredients. Today, we delve into a transformative technique that promises to elevate your steak to new heights: the use of pork carnitas drippings, also known as asientos. This rich, flavorful byproduct of pork carnitas imparts a depth of flavor that conventional seasonings simply cannot match. Whether you are a seasoned chef or a foodie, integrating pork carnitas drippings into your steak preparation is a uniquely savory and umami-packed experience. To begin a quick Mexican Steak Dinner, you will need to secure high-quality pork carnitas drippings is paramount. These drippings can typically be found at Mexican butchers or specialty markets. For those unable to find pork drippings, beef chicharron offers a viable alternative with a slightly different yet equally enriching flavor profile. The process is straightforward: season your preferred cut of beef—skirt steak, chuck, or any favorite—with basic salt and pepper. The magic lies in the searing process, where you cook your steak in a preheated cast iron skillet generously coated with the asientos. As the steak cooks, the drippings infuse the meat with a robust, smoky essence, enhancing its natural flavors and creating a complex, mouthwatering profile. The versatility of this method extends to accompaniments such as Mexican onions and jalapeños, which not only complement the steak but also absorb and amplify the pork-infused flavors. This technique is particularly effective for quick, flavorful dinners that resonate with authenticity and culinary excellence. Pair your steak with traditional sides like pinto beans, Mexican seasoned rice, and queso fresco (Mexican cheese) for a complete meal that is both satisfying and sophisticated. By embracing this secret ingredient, you are poised to revolutionize your steak-cooking repertoire, consistently delivering restaurant-quality dishes that impress and delight. Ingredients: Arrachera (Thin skirt steak)  Salt and pepper to taste Aciertos de puerco- carnitas pork drippings Instructions for Quick Mexican Steak Dinner: Season your beef with salt and pepper, then set it aside.  Trim the Mexican onions and slice them in half.  Heat a cast iron skillet on medium-high heat and add the pork carnitas drippings.  Add the sliced onions to the skillet to cook and absorb the flavors.  Place the seasoned beef in the skillet and cook for 2.5 minutes on each side.  Once the beef is cooked, remove it from the skillet and cover with foil.  Serve the steak with the cooked onions and jalapeños.  Accompany the meal with pinto beans, Mexican seasoned rice, queso fresco, fresh tomatoes with lime, and tortillas. Tip: -Carnita drippings can be found at your local Mexican store. Feel free to customize the recipe to your liking and preferences. Enjoy this flavorful and easy Mexican-style steak dinner!

  • Steak and Enchiladas

    Ingredients: 4 garlic cloves 3 ½ tablespoons of olive oil 2 pounds of chuck steak 1 ½ teaspoons of black pepper 1 ½ teaspoons of garlic powder 1 ½ teaspoons salt (sea salt) + extra 1 tablespoon cornstarch (maizena) ½ tablespoon of baking soda 1 onion 1 roasted poblano pepper 1 roasted Anaheim pepper Queso fresco Enchilada sauce Corn tortillas Serrano or jalapeño (optional) Mexican rice (optional) Refried beans (optional) Avocado (optional) Preferred salsa (optional) Instructions: First, season the steak with black pepper, salt, and garlic powder. Then, drizzle on the olive oil and mix all the ingredients together. Add the cornstarch and baking soda, making sure the steak is coated. Once combined, let it set for 10-15 minutes. Place burner on medium-high heat and drizzle preferred oil. Once the oil is hot, add the onions, roasted poblano pepper, Anaheim pepper, and garlic cloves. After it’s mixed, add salt and cook for 4-6 minutes or until onions are translucent. Add the serrano or jalapeño (optional). Next, place the burner on medium-high heat and drizzle olive oil. Let the cast iron heat up for a minute. Then, place the steak and cook it for 5-8 minutes on 5 minutes on one side and the remaining 3 on the other. Fry the corn tortillas, then place them into the enchilada sauce. Sprinkle the queso fresco in the enchilada and fold. Finally, plate the enchiladas with the steak, onion, and peppers. This recipe also pairs well with Mexican rice, refried beans, salsa, and a little avocado. Tip: Make the enchilada sauce the day before for an easy dinner. Meal prep the beans and rice and those are always available and easy to warm up.

  • Mexican Style Ground Beef

    Transform Your Ground Beef with This Simple Mexican-Inspired Recipe Ground beef is a versatile ingredient, but it can often feel mundane if prepared the same way repeatedly. If you're looking to elevate your ground beef dishes, why not try making Ground Beef a la Mexicana? With just a few simple ingredients and easy-to-follow steps, this recipe will transform your ordinary ground beef into an extraordinary dinner that your family will love. Even if you don't have access to specific ingredients like poblano peppers, you can easily substitute them with your favorite peppers, ensuring that the recipe remains both flexible and delicious. To start, you'll need to infuse some lard or olive oil with jalapeños and onions, sautéing them for about two minutes to release their flavors. Adding the ground beef next, you'll season it with a mixture of garlic and onion powder, ground cumin, paprika, Mexican oregano, black pepper, and tomato chicken bouillon. This blend of spices will give your beef a rich, savory taste. Once the beef is well-seasoned, incorporate tomatoes, more onions, and garlic, cooking until they soften before adding your chosen peppers. Continue to cook for a few more minutes, allowing all the flavors to meld together beautifully. This dish pairs perfectly with smooth beans, Mexican rice, and a sprinkle of cotija cheese. It's a meal that offers both comfort and excitement, making it ideal for family dinners or casual gatherings. Plus, it's easy to prepare ahead of time and warm up when you're ready to serve. Whether you stick to the traditional recipe or make it your own with different peppers, Ground Beef a la Mexicana is sure to become a staple in your culinary repertoire. So why not give it a try and bring a touch of Mexican flair to your next meal? Ingredients: 1/2 tbsp lard or oil  2 pounds of ground beef  1 large white onion  2 large poblano peppers  2 tomatoes 2 garlic cloves Cumin Instructions for Mexican Style Ground Beef : Chop the poblano peppers (or your chosen peppers) into small pieces. Dice the onion and tomatoes. Mince the garlic.  Next, infuse the lard. Add lard (or olive oil) to a pan over medium-high heat. Add the diced onions and jalapeños to the pan. Sauté for about 2 minutes until the onions become translucent.  Add 1 pound of ground beef to the pan. Season the beef with garlic powder, onion powder, ground cumin, paprika, Mexican oregano, black pepper, and tomato chicken bouillon. Mix the beef and seasonings thoroughly. Cook for about 4 minutes, stirring occasionally.  Next, add the diced tomatoes, remaining onion, and minced garlic to the pan. Continue cooking for another 4 minutes until the vegetables are soft and well combined with the beef.  Add the chopped poblano peppers (or your chosen peppers) to the pan. Mix all the ingredients together. Cook for another 4 minutes on medium-high heat.  Once cooked, turn off the burner. Cover the pan to keep warm until ready to serve. Serve with smooth beans, Mexican rice, and a sprinkle of cotija cheese on the beans. Feel free to customize the recipe to your liking and preferences. Enjoy your Ground Beef a la Mexicana!

  • Spicy Shrimp (Camarones a La Diabla)

    Creating spicy Mexican shrimp at home is an art that balances flavors, textures, and heat to deliver a dish that's both satisfying and economical. For those who love the fiery kick, the essential chile de árbol is your go-to for adding intense spice and depth. However, if you prefer a milder flavor profile, incorporating chile ancho and chile guajillo will yield a fruity, smoky undertone without overwhelming heat. The process starts with lightly toasting these chiles to enhance their pliability and flavor, ensuring a robust base for the dish. The preparation of the shrimp is equally crucial. Using Razorhead shrimp, the process involves careful cleaning and deveining, with the heads reserved to enrich the broth. This step not only enhances the shrimp's flavor but also ensures a cleaner, more enjoyable dining experience. A quick ice bath post-cleaning keeps the shrimp firm and ready for cooking. Once prepped, the shrimp are briefly boiled with onion and garlic to infuse subtle flavors, then set aside while the sauce is prepared. The sauce is a symphony of sautéed onions, tomatoes, and chiles, blended with shrimp broth and a splash of orange juice for a hint of sweetness. This mixture is then strained to achieve a smooth consistency. In a separate pan, onions and garlic are sautéed in olive oil and butter until translucent, serving as the base for the shrimp. The strained sauce is incorporated, along with tomato chicken bouillon, and the shrimp are cooked just until they turn color. This method ensures the shrimp remain tender and succulent, coated in a rich, flavorful sauce. The final dish is a testament to the harmonious blend of spices and technique, offering an authentic taste of Mexican cuisine that can be customized to your preferred level of heat. Ingredients: Olive oil  3 tbsp butter  1 pound of shrimp (if the head on 2 pounds of shrimp) 6 chiles guajillos (mild) 2 chiles anchos (mild) 3 chiles de árbol (spicy) add more if you want it spicer  3 tomatoes  1 onion  3 garlic cloves  1/2 cup orange juice  ⅛ tsp or 3 Allspice balls Top with a sprinkle of lemon Instructions for Camarones a La Diabla: Toast the chile ancho and chile guajillo slightly until they become pliable. Once they are toasted, remove the seeds and stems.  Prepare a pot with 2 cups of water and a bowl with ice water. Cut off the shrimp heads and place them in the pot of water. Use scissors to slice the bottom part of the shrimp shells and remove the shells. Gently slice the top of the shrimp with a knife to clean them. Place the cleaned shrimp in the ice water to keep them cool. Add 1/4 of an onion and 1 garlic clove to the pot of water with the shrimp heads. Bring the pot to a boil and cook on medium heat for about 6 minutes. Strain the shrimp broth and save it for later.  Heat a pan over medium heat and add a drizzle of olive oil. Sauté the onions and tomatoes for about 4 minutes. Add the chiles and allspice and continue cooking for another 2 minutes. Transfer all sautéed ingredients to a blender. Add 2 cups of shrimp broth and 1/2 cup of orange juice to the blender. Blend until the mixture is smooth.  Heat a pan over medium heat and add a drizzle of olive oil and 3 tablespoons of butter. Sauté 1 onion and 3 garlic cloves until the onions are translucent (about 4 minutes). Strain the sauce from the blender. Add the cleaned and pat-dried shrimp to the pan and cook for about a minute on one side. Once the shrimp changes color, add the strained sauce to the pan. Add tomato chicken bouillon and mix well. Continue cooking the shrimp in the sauce on medium heat for another minute and a half.  Your spicy or mild Mexican shrimp is now ready to serve! Tips: -If you prefer a milder dish, you can omit the chile de árbol. -To keep your hands from smelling like shrimp, use a little baking soda and soap to wash them after handling the shrimp. -You can adjust the spice level by altering the quantity of chiles used.

  • Strawberry Agua Fresca

    Strawberry agua fresca is a delightful and refreshing beverage that can easily become your go-to drink for any occasion. However, achieving the perfect balance of flavor can be a challenge, especially if you're using fresh strawberries. While fresh strawberries are great, they often lack the intense sweetness needed for a truly flavorful agua fresca. The secret to a perfect strawberry agua fresca lies in using frozen strawberries. Frozen strawberries are picked and frozen at their peak ripeness, which means they contain more natural sugars, providing a richer and sweeter flavor without the need for additional sugar or artificial extracts. To make your strawberry agua fresca, simply add four cups of frozen strawberries to your pitcher. Fill the pitcher with water up to the maximum fill line and let the strawberries thaw for about ten minutes. This step ensures that the strawberries blend smoothly, creating a consistent and delicious drink. Adding the juice of one lemon provides a perfect balance to the natural sweetness of the strawberries, enhancing the overall flavor profile. After blending the mixture until smooth, strain it to remove any pulp, and add an additional four cups of water. This ensures that the drink is perfectly diluted and ready to serve. What makes this recipe truly exceptional is its simplicity and the fact that it requires no artificial additives. The natural sweetness of the frozen strawberries, combined with the tanginess of the lemon juice, results in a refreshing and invigorating beverage. Whether you're hosting a summer picnic or just looking for a healthy and tasty drink, this strawberry agua fresca is sure to impress. So next time you're in the mood for a refreshing drink, give this recipe a try and experience the difference that frozen strawberries can make. Ingredients: 4 cups of frozen strawberries 9 cups of water  Juice of 1 lemon or lime 3/4 cups sugar (1 cup for extra sweet) Instructions for Strawberry Agua Fresca: Add 4 cups of frozen strawberries to your pitcher. Fill the pitcher with water up to the top, just below the line that the pitcher allows. Allow the strawberries to thaw for about 10 minutes before blending.  Add the juice of one lemon to the pitcher. Add sugar to taste. Blend the mixture until smooth.  Strain the blended mixture into another container to remove any pulp. Use a whisk while straining to speed up the process.  Add an additional 4 cups of water to the strained mixture.  Pour the strawberry agua fresca into glasses, and enjoy! Tip: The use of frozen strawberries is recommended because they are frozen when ripe, which means they are sweeter and you will need less sugar. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious strawberry agua fresca!

  • Authentic Beef Tacos in 18 Minutes

    Hey Taco Lovers! Ever thought about skipping those long weekend lines at your local taqueria and whipping up some mouth-watering tacos right in your own kitchen? Well, I've got just the recipe for you, and trust me, it's not only easy and cheap but also packed with flavor. The secret to enjoying as many tacos as you want without any judgment? It's all about the outfit! Grab yourself a fiesta shirt and some stretchy pants because you're about to embark on a taco feast like no other. With the right gear, no one will be able to tell how many tacos you've devoured, and you'll walk away with your dignity intact. Let's dive into the cooking part! First, we're going to get our pressure cooker ready by adding one and a half cups of water. Slice your beef thinly, toss it in the pot along with some onions, garlic cloves, bay leaves, Mexican oregano, black pepper, salt, and a couple of guajillo chiles. If you’re feeling adventurous, a teaspoon of chicken bouillon will enhance your broth’s flavor. While the beef cooks, we’ll whip up a spicy salsa roja. Fry up six chiles de árbol, tomatoes, and garlic in lard or oil. Once everything is nicely roasted, blend them together for a salsa that’s sure to bring a fiesta to your taste buds. Don't forget those Mexican onions; fry them up until they're soft and flavorful, and save the green parts for a finishing touch. Now, as your beef finishes cooking, get ready to fry some corn tortillas in that delicious infused oil. The key here is to make sure they’re crispy yet flexible enough to hold all that juicy beef and spicy salsa. By now, your kitchen should be filled with the most tantalizing aromas. Once everything's ready, pile on the beef, drizzle with salsa, and sprinkle with those green onion tops. And there you have it – taqueria-style tacos that’ll make you forget all about those weekend lines. So, grab a taco, or five, and enjoy! As always, happy cooking, and here's to many more taco-filled days ahead! Ingredients: 1 1/2 to 2 cups of water 4 lbs of chuck roast 1/4 onion 2 garlic cloves 2 bay leaves 1 tsp Mexican oregano 1 tsp black pepper 2 chiles guajillos 1 tsp salt  1 tsp chicken bouillon Corn tortillas  Lard (or choice of oil) Toppings: Cilantro White onions Salsa Roja Lime Sides:  Sautéed onions Cucumber Red radish Soda or agua fresca Easy Salsa roja ingredients: 6 tomatoes  6 chiles de árbol  3 garlic cloves 1/2 tbsp salt Instructions for Authentic Beef Tacos: Set your pressure cooker to sauté mode and add 1.5 cups of water. Slice your beef into thin pieces and place them in the pressure cooker. Add 1/4 onion, 2 garlic cloves, 2 bay leaves, 1 teaspoon Mexican oregano, 1 teaspoon black pepper, 1 teaspoon salt, and 2 guajillo chiles. Optionally, add 1 teaspoon of chicken bouillon to enhance the broth flavor. Set your Instant Pot for 18 minutes, cook the beef until it is tender and juicy.  To make the Salsa Roja, place your burner on medium heat. Add a large spoonful of lard (or oil) to a pan. Fry 6 chiles de árbol, 1 tomato, and 1 garlic clove in the lard/oil. Once fried, quickly transfer the chiles and garlic to a blender. Add the tomato to the blender once it is cooked through. Blend all the ingredients together until smooth. Add salt to taste and give it another quick blend.   Use the infused oil from frying the salsa ingredients. Add the white parts of the Mexican onions to the oil and cook until soft. Remove the white parts and then add the green parts of the onions, cooking for about 40 seconds until soft. Optionally, roast your desired chiles (jalapeño, serrano, chile Caribe) in the same pan.  Use the same infused oil to warm up your corn tortillas. Fry the tortillas until they're soft and slightly crispy.  Take your cooked beef and shred it with a fork. Place the beef on the warmed tortillas. Top with the sautéed onions and roasted chiles. Drizzle with the spicy salsa roja. Add a squeeze of lime and some fresh cilantro for extra flavor.

  • Birria in 18 Minutes (Seasoning and Quesatacos)

    The hot season is upon us, and the last thing any of us wants to do is spend hours over a hot stove. But what if I told you that you can whip up some mouth-watering birria in just under 30 minutes? Yup, you heard me right! Say hello to your new best friend: Instant Pot Birria Quesatacos and some birria seasoning, you can have a delicious-ready meal in no time. Beef Birria Seasoning: 1 cup of Chile Guajillo powder 3 tbsp of chicken bouillon 2 tbsp of onion powder 2 tbsp of garlic powder 1 tsp of salt Ingredients for Beef Birria: 4 pounds of Chuck roast (recipe is good for 3 to 5 pounds) 5 cups of hot water from a kettle 2 Beef bones (optional, for enhanced flavor) 5 carrots (optional, for enhanced flavor) 3 bay leaves 3/4 cup of birria seasoning Birria quesa tacos: Corn tortillas 3 cups of Chihuahua Mexican cheese or your favorite white melty cheese Chopped Onion  Chopped Cilantro  Lime Instructions For Instant Pot Birria Quesatacos: 1. Prepare the Birria Seasoning by combining, Chile Guajillo powder, chicken bouillon, onion powder, garlic powder, and salt. - Mix well and store in the refrigerator or freezer. 2. Next, slice the Chuck roast down the middle, then slice it into smaller pieces. Once sliced into thin pieces, give it another slice down the middle. 3. Set the Instant Pot to pressure cook mode. Add 5 cups of kettle hot water to the pressure cooker. Add the sliced beef pieces, beef bones, carrots, bay leaves, and birria seasoning. - Mix thoroughly to ensure the seasoning combines fully with the water. Pressure cook for 18 minutes, then perform a quick pressure release. 4. After the pressure cooking is done, chop the tender beef into smaller pieces. - Pour some of the broth over the meat to keep it juicy. - Use the prepared meat to quickly assemble birria tacos. 5. To make birria tacos, dip the tortillas quickly in the broth, just enough to coat them lightly but not soak them, then fill them with the shredded meat and melty cheese. 6. Pan-fry the filled tacos until crispy and serve them with additional broth for dipping. Top with chopped onions and cilantro. Tip: -Don’t skip on the carrots. You don’t have to eat them, but they have such a savory flavor. -Fresh tortillas tend to hold up better and are less likely to become soggy. If you have supermarket tortillas not to worry, heat the tortillas on a skillet for a few seconds before dipping in the broth. This will help remove excess moisture. -Check the expiration date on your spices.

  • Green Chile Chicken Flautas

    Ever had one of those days where you just crave something cheesy, crispy, and absolutely mouth-watering? Well, let me introduce you to the ultimate comfort food—Cheesy Chicken Flautas! These little rolls of heaven are not only super easy to make but also pack a punch of flavor that will make you dance. Plus, they're versatile enough to suit whatever ingredients you have lying around in your kitchen. So, let's dive into why you absolutely need to try making these flautas today! Let’s talk about the ingredients. You can use shredded chicken from a previous meal, add some soft, sautéed onions, and of course, don’t forget the hatched chili and cheese—lots of it! Whether you're a fan of sour cream, Mexican crema, or even just a bit of mayo, these flautas are super forgiving and adaptable. The best part? You can customize them to make them as spicy or as mild as you like. Imagine biting into that crispy, golden-brown tortilla and getting a burst of cheesy, spicy goodness. Whether you’re prepping for a family meal, packing lunchboxes, or just need a delicious snack to impress , cheesy chicken flautas have got you covered. Serve them with some salsa picante and watch everyone’s eyes light up. Trust me, once you’ve tried these, they’ll become a staple in your kitchen. So why wait? Grab your ingredients, roll up those tortillas, and get ready to enjoy the best flautas you’ve ever made! Ingredients: Whole shredded chicken (rotisserie chicken works great) Oil for frying 30 flour tortillas 4 roasted hatch chiles or canned green chile 1/2 white onion (cook until translucent) 1/2 cup Mexican sour cream 1/2 Tbsp Black Pepper 2 cups Mexican cheese blend + Hatch pepper cheese if available Salsa picante (optional, for serving) Optional sides: guacamole, sour cream, lettuce, avocado, Mexican cream chicken  Taquito paste: Make a paste with water and all-purpose flour to seal the taquitos Instructions for making Green Chile Chicken Flautas: Start by preparing the filling, use cooked chicken. If you have birria verde or roast chicken, use that for extra flavor. Add hatch chilis to the chicken. Add onions that have been softened by cooking them on low heat for about four minutes. Add sour cream, Mexican cream, or a little bit of mayonnaise if you don't have the other options. Black pepper and a whole bag shredded cheese. Combine all the ingredients well. Adjust seasoning to taste. In a separate bowl, mix some flour with water to create a paste. This will be used to seal the flautas. Take a flour tortilla and place your chicken and cheese mixture in the center. Roll the tortilla tightly around the filling. Use the flour paste to seal the edge of the tortilla. Place the sealed edge down on a surface to keep it closed. Heat oil in a frying pan. Ensure the oil is not too hot; keep it around 340°F. Place the rolled flautas in the oil, seam side down. Fry for about 1 minute and 45 seconds to 2 minutes, or until golden brown and crispy. Be careful not to burn the tortillas. Remove the flautas from the oil and let them drain on a paper towel to remove excess oil. Serve the flautas hot with salsa picante if you like it spicy. - Optionally, you can set up a serving bar with guacamole, sour cream, lettuce, avocado, and Mexican cream for additional toppings. Enjoy your cheesy chicken flautas! Tip To check if the oil is ready for frying, you can use Insert the end of a wooden spoon or chopstick into the oil. If you see steady bubbles forming around it, the oil is hot enough for frying. Remember to always be careful when working with hot oil to avoid burns or accidents.

  • Extra Spicy Red Salsa

    Learning how to make a delicious Extra Spicy Red Salsa is a must. This versatile condiment can elevate the flavor of a variety of dishes, from tacos and burritos to nachos and eggs. In this recipe, we'll walk you through the steps to create a salsa picante that not only brings the heat but also offers a rich, complex flavor profile. To begin, you'll need to boil 100 chiles de árbol, two tomatoes, and ten garlic cloves in a pot of water for about 10 to 15 minutes, or until they are nice and soft. For those who enjoy an extra kick, you can add three Thai chiles or two Serrano chiles. To further deepen the flavor, include about 25 Chiltepines. Once the ingredients are boiled, transfer them to a blender, add a teaspoon of salt, and blend until smooth. A quick tip for those planning to store the salsa for more than five days: add a spoonful of vinegar to help preserve it. This salsa picante is perfect for a variety of dishes. Whether you're serving it over sunny-side eggs for breakfast or using it as a dip for nachos, its smooth yet spicy flavor is sure to impress. Not only is this salsa a fantastic addition to any meal, but it also makes for a thoughtful homemade gift when stored in a Mason jar with a personalized label. Enjoy experimenting with this recipe and savor the burst of flavors it brings to your table. 🌶 SPICY SALSA Ingredients: 3 cups water 100 chiles de árbol 10 garlic cloves 2 tomatoes 1 tsp salt 1 Tbsp white vinegar (to preserve) 🌶 Extra Spicy Red Salsa🌶 3 cups water 100 chiles de árbol 25 chiltepin chiles 10 garlic cloves 2 tomatoes 3 THAI chiles or desired amount of serrano chiles 1 tsp salt Instructions: Ensure all chiles are clean. Peel the garlic cloves and wash the tomatoes. Bring a pot of water to a boil. Add 100 chiles de árbol, 2 tomatoes, 10 garlic cloves, 3 Thai chillies (or 2 Serranos) and 25 Chiltepines to the boiling water. Boil the mixture for about 10 to 15 minutes, or until the ingredients are nice and soft. Once boiled, transfer all the ingredients into a blender. Add one teaspoon of salt to start. Blend until smooth. Taste the salsa. If it needs more salt, add a little more, but be cautious not to over-salt. For a chunkier salsa, use less water during the blending process. - If you plan to keep the salsa in the refrigerator for longer than five days, add one spoon-full of vinegar to the blender. This will help preserve it but will slightly change the flavor. If storing, pour the salsa into a Mason jar or any airtight container. Serve the salsa on tacos, burritos, eggs, nachos, tostadas, or any dish that pairs well with spicy salsa. What are Chiltepines? Chiltepines are a type of small, round, and extremely spicy wild chili pepper native to Mexico and the southwestern United States. They are often referred to as "bird peppers" because birds enjoy eating them and help in spreading their seeds. Chiltepines are known for their intense heat and distinct, smoky flavor. They are commonly used in various Mexican dishes to add a significant level of spiciness and depth of flavor.

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