Mexican Food Recipes

Chile Verde Sopita How to make Chile Verde Sopita Ingredients: spicy hot sausage and ground beef (50/50) Hatch green chile diced tomatoes minced onion garlic salt pepper 4 cups chicken stock Velveeta cheese or Muenster cheese Instructions: I use spicy hot sausage and ground beef (50/50) browned Add hot Hatch green chile, diced tomatoes, minced onion and garlic with salt and pepper. Toast (browned) macaroni in salted butter and olive oil and add to mixture. Add 4 cups chicken stock, brought to boil and reduced heat. Simmer on low for 10 minutes or until macaroni is cooked. I like to add little chunks of cheese and cover for 2 minutes to melt in (my 2 favorites are Velveeta and Muenster in sopita). Enjoy!! Nutrition Information: Calories: 350 calories | Protein: 20 grams | Carbohydrates: 20 grams | Dietary Fiber: 1 grams | Sugars: 2 grams | Fat: 20 grams | Sodium: 800-1000 mg Frequently Asked Questions: Can I adjust the spiciness of this dish? Yes, you can adjust the spiciness by choosin...

Salsa Verde How to make Salsa Verde Rule of thumb is 1 pepper for every tomato or 2 tomatillos unless you like it spicy, do 1-1. I typically mix habanero’s & jalapeños Char/smoke peppers, tomato, tomatillos, 4 garlic cloves, 1 small onion until soft. (Don’t over do it or they aren’t useable) in your blender. You’ll add a small handful of cilantro, a dash of cumin, salt to taste & 1 cup of water (add more if you don’t want it thick) blend until it’s the consistency you like. You can add chopped onion, cilantro & avocado for an extra flavor. If using a molcajete, i start with the garlic, add a little water, then i smush the peppers, then tomatoes & tomatillos (remove the skin) add salt to taste, a little water, mix in chopped onion & cilantro. Enjoy! Nutrition Information: SERVING SIZE: 2 table spoons Calories: 10 kcal | Total Fat: 0g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 50mg | Total Carbohydrate: 2g | Dietary Fiber: 0.5g | Total Sugars: 1g...

Carne Guisada How to make Carne Guisada Ingredients: 2 pounds beef top sirloin steak, cut into 1-inch chunks 4 tablespoons all-purpose flour 2 tablespoons vegetable oil 1/2 large white onion, chopped 3 garlic cloves 1/2 teaspoon black peppercorns 2 teaspoons comino (cumin) 1 medium tomato, chopped 1/4 cup chopped cilantro leaves 1 serrano pepper, slightly toasted, peeled, seeded, and chopped 1 1/2 cups beef broth 1/2 teaspoon Mexican oregano (regular is fine) 1/2 teaspoon paprika 1 teaspoon chili powder 1/2 teaspoon salt 1/2 cup water Instructions: Dredge the cubed meat in flour, coating well. In a heavy, deep-sided skillet or Dutch oven, add the oil and heat over medium heat. Add the cubed meat and brown thoroughly, stirring often. While the meat is browning, in a small saute pan, toast the comino seeds and then add them to the molcajete (mortar and pestal). Use the same pan to toast the serrano pepper. In a molcajete that already has the comino, add the garlic, and black peppercorns....

How to make Mexican Crustless Quiche Ingredients: 8 Eggs 1 cup Heavy Cream 1 cup Bell peppers, diced 1 cup Onion, diced 8 ounces Ground chorizo 4 ounces Green chilies, drained 8 ounces Mexican cheese blend, shredded Instructions: Preheat oven to 375 degrees F. In a skillet over medium high heat saute the bell peppers and onions until softened. Set aside. In the same skillet brown the ground chorizo until it is cooked through. Drain excess grease and set aside. In a bowl add eggs and 1 cup of heavy cream. Whisk together. Spoon the sausage, bell peppers, onion, and green chilies into a greased 11×7 inch casserole dish. Sprinkle the shredded cheddar cheese over everything. Pour the egg mixture over the meet, vegetables, and cheese, and use a spoon to move things around just a bit to let the eggs get down into the mixture. Place in the oven and bake for 35-40 minutes or until you can jiggle the pan and the quiche doesn’t shake in the center. Remove and let cool for about 5 minutes before c...

  How to make Braised Chile Colorado Chamorro Into A Wet Burrito Instead of using regular beef I used Chamorro. Seared both sides. Made the Chile Colorado and strained it. Mixed the meat in the red sauce on a deep cast iron pan. Braised for 3 hours. While it cooked I made my version of Mexican/Spanish rice. Instead of blending the tomatoes I chopped them up with onion and garlic and cooked for 20 minutes and turned off the heat. Once the rice was done I didn’t touch or opened the lid for 10 minutes. Once the 10 minutes went by I fluffed the rice and cover for 10 minutes and fluffed every 10 minutes for a total of 30 minutes. Once everything was done I warmed up some burrito size flour tortillas and regular size tortillas. Put a layer of red salsa on the bottom of an aluminum pan so the tortillas won’t stick then as I made the burrito I lined them up. Once I had a layer of burrito I added some salsa on top the burritos and cheese and continued the process. Once the burritos were don...

How to make Baked Beef Tacos Ingredients 10 to 12 crispy taco shells (“stand and stuff) OR soft tortillas of choice (Note 1) BEEF TACOS: 1 tbsp oil 2 garlic cloves , minced 1 onion , finely chopped 500 g / 1 lb beef , ground / mince (Note 2) 2 tbsp tomato paste 1/4 cup / 65ml water HOMEMADE TACO SEASONING: 1 tsp EACH garlic powder, onion powder, dried oregano 2 tsp EACH cumin powder, paprika 1/4 tsp cayenne pepper (adjust spiciness to taste, can skip) 1 tsp salt 1/4 tsp black pepper TOPPINGS: Shredded cheese (Note 3) Shredded iceberg lettuce 2 tomatoes , chopped 1/2 red or white onion , chopped Sour cream Taco sauce (optional) Other: coriander/cilantro , jalapeño, hot sauce / chilli sauce, pickled chillies, salsa sauce, pico de gallo Instructions Preheat oven to 180C/350F. BEEF FILLING: Heat oil in a large skillet over high heat. Add garlic and onion – cook 2 minutes until golden. Add beef and cook for 2 minutes, breaking it up as you go, until it changes from red to light brown. Add T...

 Dive into the rich culinary heritage of New Mexico with our signature Pork Pozole infused with the unmistakable taste of Chimayo Red Chile. This hearty stew encapsulates generations of tradition and flavor, offering a true taste of the Southwest. How to make New Mexico Pork Pozole With Chimayo Red Chile Ingredients 1 pound frozen pozole or 1 pound dry pozole soaked in water overnight or at least 12 hours* 1 – 1 ½ pounds pork shoulder*, trimmed, cut into ½ – ¾” cubes Salt & pepper 2 Tbsp olive oil or bacon drippings 1 medium onion, chopped (+/- 2 cups) 6 – 8 large garlic cloves, minced 8 cups liquid* (all water or up to half and half water/chicken stock) 2 tsp. dried Mexican oregano, crushed 1/2 tsp. cumin*, toasted and ground 1/2 tsp. coriander*, toasted and ground 1 bay leaf 2 tsp. Chimayo red chile powder* A pinch or two of chipotle flakes (optional) 1 cup red chile sauce* (or to taste) Salt and pepper to taste Suggested Toppings (Choose 2 – 4) Diced raw onion or chopped gre...