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Savor the Warmth: A Quick & Easy Mexican-Style Pasta Vegetable Soup As the cold weather sets in, there's nothing quite like a steaming bowl of soup to warm your soul and comfort your family. This season, elevate your soup game with a delightful Mexican-style pasta vegetable soup that's not only easy to make but also brimming with vibrant flavors. Perfect for those chilly evenings or when the family is feeling under the weather, this recipe offers a nourishing and heartwarming meal that you can easily prepare and even freeze for later. The heart of the soup is built upon a robust broth made by adding water, your choice of bouillon, and a can of crushed tomatoes. To this, a hint of green chile gives the soup a Mexican flair. As the pot comes to a vigorous boil, frozen green beans, corn, fresh zucchini, a bay leaf, and Mexican oregano join the mix, enhancing the soup's texture and flavor profile. The ingredients simmer together, melding into a harmonious blend that's both nourishing and satisfying. This Mexican-style pasta vegetable soup is not complete without the perfect accompaniment—a toasted buttery bolillo. Lightly buttered and pressed on a griddle, the bolillo becomes a crispy, golden treat that pairs wonderfully with the soup. Topped with red pepper flakes and Cotija cheese, it adds a delightful crunch and savory flavor that complements the soup's comforting broth. In just a short time, you've created a dish that's not only visually appealing but also soul-satisfying with every bite. Each spoonful is a burst of bold, vibrant flavors that promise to delight your taste buds and warm your heart. Whether served on a weekday night or shared with loved ones over the weekend, this soup is bound to become a staple in your culinary repertoire. Enjoy the warmth and comfort it brings, and don't forget to share your own variations and additions. Buen Provecho! Ingredients: 7 Cups Water 1/2 Tbsp Olive oil 1 TBSP Butter 1/2 onion, diced 2 carrots, cubed 2 celery stalks, diced 3 garlic cloves, minced 4 Tbsp Bouillon powder (your favorite flavor) 1 (14 oz) can crushed tomatoes 1 (4 oz) can green chiles 1 cup corn (frozen, canned, or fresh) 2 cups green beans (frozen, canned, or fresh) 1 zucchini, diced 1 bay leaf Mexican oregano, to taste ( 1 TBSP) 1 cup pasta (your choice) Salt and black pepper, to taste 1/4 cup of Cilantro (optional) Optional for Serving: Bolillo (Mexican bread roll) Butter for toasting Crushed Red pepper flakes Cotija cheese Instructions: Place a pot on medium heat and allow it to warm up for about 30 seconds. Add olive oil and butter to the pot. Add onions, carrots, and celery to the pot. Season with salt and black pepper. Cook for about 6 minutes, stirring occasionally, until the vegetables begin to soften. Once the vegetables are soft, add the pasta. Cook until it’s slightly golden, giving it a gentle fry. Add minced garlic and mix well. Add water to the pot and season with your favorite bouillon. Stir in crushed tomatoes and green chiles. Raise the heat to achieve a roaring boil. Add corn, green beans, diced zucchini, a bay leaf, and a sprinkle of Mexican oregano. Stir well. Once boiling, lower the heat, cover the pot with a lid, and let it simmer for 15 minutes. The soup is ready to be served. For an enhanced experience, serve with a toasted buttery bolillo. Lightly butter the bolillo and toast it until crispy. Optionally, top with red pepper flakes and Cotija cheese. This soup is quick to make, full of bold, vibrant flavors, and perfect for a comforting meal any night. Enjoy the soul-satisfying comfort with every bite! Tip: -If you anticipate leftovers or have a large family, consider doubling the recipe. This soup is even better the next day as the flavors meld together. -Feel free to add additional vegetables to the soup according to your preference. This recipe is versatile and can be customized to include whatever veggies you have on hand.

Tamales are a beloved staple in Mexican cuisine, cherished for their rich flavors and versatility. They make perfect holiday treats, often shared with family and friends during celebrations. I will guide you through the process of making delicious Tinga tamales with a buttery masa, using a stand mixer and a pressure cooker for a quick and easy preparation. Tinga, a flavorful shredded chicken dish in a smoky chipotle tomato sauce, adds a delightful twist to these traditional tamales. To start your tamale-making journey, you'll need to soak corn husks in hot water for at least 45 minutes. This softens them, making them pliable for wrapping the tamales. Next, prepare the masa, a dough made from corn flour. In a stand mixer, blend two pounds of unprepared masa with a cup of melted butter. Gradually add chicken broth, mixing until you achieve a smooth, fluffy consistency. The chicken broth mixture, made with water and chicken bouillon, adds depth to the masa's flavor, setting the stage for the delicious filling to come. The heart of these tamales is the Tinga filling. Begin by creating a rich sauce using Chile Guajillo powder, tomatoes, onion, garlic, chipotles in adobo sauce, bay leaf, piloncillo or molasses, ground cumin, black pepper, and chicken broth. Cook chorizo with olive oil in a pan, then add sliced onions, letting them soften. Incorporate shredded rotisserie chicken and the Tinga sauce, cooking it all together until the flavors meld beautifully. This savory mixture will be the highlight of your tamales, offering a burst of taste with every bite. Assembling the tamales is where you can get creative. Spread the masa onto the softened corn husks, add a generous portion of Tinga filling, and fold them tightly. For efficiency, use a masa spreader to speed up the process, especially if you're making a large batch. Once assembled, arrange the tamales in a pressure cooker lined with extra corn husks and a bit of water. A cheesecloth placed on top helps manage moisture, ensuring perfectly steamed tamales. After cooking for 35 minutes, allow them to rest before serving. Tamales are not only a delicious dish but also a wonderful gift during the holiday season. Consider packaging them in bags tied with a bow for a thoughtful present. Whether enjoyed fresh or shared as a gift, Tinga tamales are sure to impress with their soft, buttery masa and juicy, flavorful filling. Pair them with toppings like lettuce, onions, crema, salsa verde, and queso fresco for an extra layer of flavor. With this easy recipe, you'll have everyone saying "Mmm" at your next gathering. Happy cooking! Ingredients: For the Masa: Corn husks, soaked in hot water for at least 45 minutes 2 pounds of unprepared masa 1 cup of melted butter Chicken broth mixture (1 cup of water mixed with 1 spoon of chicken bouillon) For the Tinga Sauce: 1/4 cup of Chile Guajillo powder 2 tomatoes 1/4 onion 2 garlic cloves 2 chipotles in adobo sauce 1 bay leaf 2 tablespoons of piloncillo or molasses 2 teaspoons of ground cumin 1 teaspoon of black pepper 3 cups of chicken broth  For the Tinga Filling: 8 ounces of chorizo Olive oil Sliced onions 2 shredded rotisserie chicken breasts Instructions: Steps to prepare the Masa:  In a stand mixer with the paddle attachment, add the masa and mix on medium speed. Gradually add the melted butter while mixing. Mix for 2 minutes, then scrape the bowl. Continue mixing for another 3 minutes on medium speed. Slowly add chicken broth mixture and mix for an additional 4-5 minutes. Transfer the prepared masa to a large bowl. Make the Tinga Sauce: 1. Blend Chile Guajillo powder, tomatoes, onion, garlic, chipotles in adobo sauce, bay leaf, piloncillo, cumin, black pepper, and chicken broth until smooth. Cook the Tinga Filling: 1. In a pan over medium heat, add chorizo with a drizzle of olive oil. Cook until softened and broken down. 2. Add sliced onions and cook until soft and translucent. 3. Add shredded rotisserie chicken and tinga sauce. Mix well and cook for 13 minutes on medium heat. Assemble the Tamales: 1. Spread about 1/4 cup of masa onto a corn husk as thinly and evenly as possible. 2. Add a portion of the tinga filling, adjusting the amount based on the size of the corn husk. 3. Fold the tamales tightly. Cook the Tamales: 1. Line the bottom of a pressure cooker with extra corn husks and add 1.5 cups of water. 2. Arrange the tamales upright in the pressure cooker. 3. Place a cheesecloth on top to absorb excess moisture. 4. Pressure cook for 35 minutes with a quick pressure release. 5. Allow the tamales to rest for 15-20 minutes before serving. Top with lettuce, onions, crema, queso fresco, salsa verde, and extra tinga for a hearty meal. Enjoy your homemade Tinga Tamales, perfect for gifting or sharing with family and friends this holiday season!  Tip: -Soak the corn husks for at least 45 minutes before starting the recipe to ensure they are pliable. -Consider preparing the filling and sauce the day before to ease the assembly process on the day of making tamales.

With the hustle and bustle of life, it can be difficult to find a simple and fast dinner recipe that pleases everyone in the family. That's where the Creamy Ground Beef Soup comes in – a one-pot dish that offers both taste and ease. Drawing inspiration from the traditional caldo de queso, this recipe adds a unique touch by including ground beef, catering to those who enjoy beef. By incorporating creamy elements and poblano peppers, it not only enriches the flavor but also introduces a hint of Mexican culinary influence to your dining experience. The preparation of this soup is as straightforward as it is delicious. It begins with sautéing onions in olive oil and butter until they are golden and soft, releasing a delightful aroma that fills the kitchen. Adding garlic, ground beef, and a blend of spices like salt, pepper, and Mexican oregano, the mixture is cooked until the beef is thoroughly done. The process is simple, yet the outcome is a robust base that sets the stage for the rest of the dish. Once the beef mixture is ready, the pot is brought to a vigorous boil with the addition of water and chicken bouillon. This crucial step ensures that the flavors meld together beautifully, creating a savory broth that is both rich and satisfying. Potatoes are then added, cooked until they are tender enough to be pierced with a fork. These potatoes not only add substance to the soup but also absorb the flavors of the broth, making each bite a delightful experience. The final touch comes with the addition of roasted poblano peppers and crema fresca, which bring a creamy, slightly spicy element to the soup. A splash of heavy whipping cream can be added to achieve the desired consistency, ensuring the soup is as rich and indulgent as you wish. Allowing the mixture to simmer for a few more minutes helps to marry all the flavors together, resulting in a harmonious and comforting dish that is sure to please any palate. Serving this creamy ground beef soup is a breeze. Garnish with cilantro for a fresh finish, and consider adding bacon bits or Cotija cheese for extra flavor. For a true Mexican dining experience, accompany the soup with lime-sprinkled tortillas. Whether you're serving it up for a family dinner or enjoying a bowl on your own, this recipe is a quick and easy solution for a hearty and satisfying meal. As the recipe creator suggests, you may even want to double the batch – it's that delicious! Ingredients: Olive oil Butter 1 onion, chopped 3-4 cloves of garlic, minced 1 lb ground beef Salt and pepper to taste Crushed red peppers (optional) Mexican oregano 1-2 cubes chicken bouillon 4-5 cups water 2-3 potatoes, peeled and diced 2-3 roasted poblano peppers, chopped 1 cup crema fresca (Los Altos recommended) If needed, use 1/2 cup of heavy cream Bacon bits (for topping) Cotija cheese (for topping) Cilantro, chopped (for garnish) Lime wedges (optional, for serving) Tortillas (optional, for serving) Instructions: Place your burner on medium heat. Add a little bit of olive oil to a pot, followed by some butter. Add the chopped onions and sauté for about 5 minutes, or until they are soft and golden. Add minced garlic, ground beef, salt, pepper, crushed red peppers, and Mexican oregano to the pot. Break down the ground beef with a spatula and cook for about 6 minutes, or until it's cooked through. Increase the heat to high and add water to the pot. Add the chicken bouillon and stir well. Bring the mixture to a vigorous boil. Add the diced potatoes to the pot. Cover with a lid and boil for about 12 minutes, or until the potatoes are tender and can be pierced with a fork. Reduce the heat to medium. Add the roasted poblano peppers and crema fresca. If needed, add more heavy whipping cream to achieve desired creaminess (about ½ cup). Let the soup simmer on a low boil for another 8 minutes, allowing the flavors to meld. Once done, turn off the heat and sprinkle chopped cilantro over the soup. Serve hot, topped with bacon bits and Cotija cheese. Optionally, enjoy with a squeeze of lime on tortillas rolled with a sprinkle of salt. This creamy ground beef soup is perfect for a family dinner or a comforting solo meal. Its rich flavors and simple preparation make it a delightful choice for busy evenings. Enjoy! Buen Provecho! Tip: -If you anticipate leftovers or have a large family, consider doubling the recipe. This soup is even better the next day as the flavors meld together.

Pozole Oaxaqueño is a comforting Mexican dish that brings warmth and flavor to any family gathering. This traditional southern recipe combines tender boiled chicken with rich mole sauce, creating a harmonious blend that is both satisfying and full of depth. The dish is not just about taste but also about the experience of cooking and sharing it with loved ones. By using a pressure cooker, this version of Pozole is easy to prepare, making it suitable for any night of the week. It's a wonderful dish for the holidays or any special occasion where you want to bring a touch of Mexican culinary tradition to the table. The preparation of Pozole Oaxaqueño is straightforward yet fulfilling. Start by adding chicken breast, a chicken leg, onion, garlic cloves, epazote, chicken bouillon, and Mexican oregano into your pressure cooker. The authentic touch comes from using Juanitas Hominy and 11 cups of water. Once cooked for about 15 minutes, the chicken is shredded and combined with a mole sauce made from your favorite mole paste dissolved in the reserved chicken broth. This mole sauce does not require peanut butter, allowing the traditional flavors to shine through. The process of slowly combining the mole paste with the broth enhances the dish's rich color and texture, inviting you to connect with your food. Serving Pozole Oaxaqueño is an opportunity to showcase its vibrant flavors and simplicity. With toppings like onions and cabbage, this dish is both rich and visually appealing. Its flexibility allows you to adjust the mole sauce according to your family's preference, making it a versatile choice for gatherings of any size. The first bite offers an explosion of flavors, making it an unforgettable experience. Whether you're hosting a dinner or simply enjoying a meal with family, this easy-to-make Pozole Oaxaqueño is sure to become a cherished recipe with your family! Ingredients: 2 chicken breasts 1 chicken leg 1 onion 8 garlic cloves 0.5 oz epazote dried 4 tablespoons chicken bouillon 1 tablespoon Mexican oregano 1 large can of Juanita’s Hominy 11 cups of water 8 oz mole paste (recommend Juquilita brand) Optional toppings: onions, cabbage, and Lime wedges Instructions: In a pressure cooker, combine the chicken breasts, chicken leg, onion, garlic cloves, epazote, chicken bouillon, Mexican oregano, hominy, and water. Mix well. Secure the lid on the pressure cooker and cook for 15 minutes. Once the timer goes off, perform a quick pressure release. Reserve 3 cups of the chicken broth for the mole sauce. In a pot, combine the reserved 3 cups of chicken broth with 8 ounces of mole paste (If using dried epazote, strain the mixture to remove the stems) Cook the mixture over medium heat, stirring continuously until the mole paste is fully dissolved and the sauce reaches your desired thickness. This usually takes about 8 to 10 minutes. Shred the cooked chicken and set it aside. In a serving bowl, combine the shredded chicken, pozole, and the rich mole sauce. Keep the toppings simple to let the rich and flavorful pozole shine. Add chopped onions, cabbage and a squeeze on lime. Serve hot and enjoy the comforting and savory dish with your family. This unique twist on traditional Pozole is simple to prepare and brings a rich explosion of flavors, perfect for any family gathering. Enjoy! Tip: This dish is perfect for gatherings, and you can adjust the amount of mole sauce to cater to different tastes, ensuring both simplicity and flavor. Use fresh chicken and authentic ingredients like Mexican oregano and epazote for the best flavor. Opt for a high-quality mole paste like Juquilita to add traditional taste. To buy Jualitas visit my Amazon Storefront: https://a.co/d/cXhKxLw Contains affiliate link

Creating a holiday-inspired Al Pastor taco with a unique twist can elevate festive gatherings with a culinary experience that marries traditional flavors with innovative techniques. The new marinade for these tacos combines the robust, earthy flavors of mole with the bright, tangy notes of achiote paste and bitter orange, resulting in a blend that perfectly complements the savory richness of marinated pork. The preparation begins by blending mole negro, achiote paste, bay leaves, allspice, bitter orange, oil, and salt into a smooth mixture. This marinade is then lovingly massaged into salt and apple cider vinegar-seasoned pork pieces, ensuring each piece is fully coated for maximum flavor absorption. Once the pork is marinated, it is layered on a spit with slices of pineapple and onion, pressed down for compactness, and refrigerated overnight to deepen the flavors. For those looking to save time without sacrificing taste, the recipe allows flexibility. Freezing the marinated pork for future use is a convenient option, and the bold flavors are sufficient enough that an overnight marination can be skipped if necessary. Cooking the marinated pork in a grill oven for about one and a half hours ensures the meat is tender and infused with the marinade’s complexity. Accompanying the Al Pastor with homemade salsas, such as salsa taquera and guacatillo, further enhances the dish. These salsas are prepared by boiling tomatoes, tomatillos, onions, garlic, and an assortment of chiles, then blending them to create a sauce that adds an extra layer of flavor and heat, tailored to personal preference. Serving these tacos is an experience in itself, as the charred outer pork layers are carved off and served on warm tortillas. Topped with chopped onions, cilantro, and a squeeze of lime, these Al Pastor tacos offer a burst of flavor that is both savory and refreshing. The combination of mole and traditional Al Pastor flavors creates a dish that is both familiar and exciting, making it a perfect addition to holiday celebrations. This innovative recipe invites cooks to explore new culinary horizons while honoring traditional tastes, promising an unforgettable dining experience that will impress!! Ingredients: 8-10 Pounds of pork (boneless center pork chop - Chuleta de lomo) 1 Pound of Mole Negro 3.5 oz Achiote Paste 2 Bay Leaves 1 TBSP All Spice 1 ½ Cups of Naranja agria (Bitter Orange) ¼ Cup of Oil 3 TBSP Salt ( half to sauce blend and half to season pork) 1 ½ Cup of Apple Cider Vinegar 2 Onions Bottom piece of a pineapple For the Salsa Taquera: 2 Tomatoes 4 Tomatillos ¼ of an onion 3 Garlic cloves 1 Chiles de Arbol 1 TBSP Salt 2 Habaneros For the Guacatillo: 2 aguacates 1-2 tomatillos 1 jalapeño ¼ cup water Pinch of salt Toppings: Tortillas Chopped onions Cilantro Lime wedges Instructions: In a blender, combine mole negro, achiote paste, bay leaves, allspice, bitter orange juice, oil, and salt. Blend until smooth. Season pork pieces with salt and apple cider vinegar, mixing well. Add the marinade to the pork, ensuring each piece is fully coated. Use the bottom piece of a pineapple as a base for added support. Layer the marinated pork with thinly sliced onions in between. Press down as you build the layers.Cover with plastic wrap and refrigerate overnight, or preferably for 24 hours. Slide the top half of the pineapple and insert the al pastor spit into the indoor grill. Cook for about 1.5 hours on fast, carving off the outer charred pork layers as needed. Prepare the Salsa Taquera: Boil tomatoes, tomatillos, onion, garlic, chile de árbol, and habaneros in a pot for about 10 minutes or until softened. Drain excess water and transfer to a blender. Add salt and adjust to taste. Prepare the Guacatillo:Blend avocados, tomatillos, jalapeño, water, and salt until smooth. Assemble the Tacos by warming up tortillas and trim charred pork for your first set of tacos. Top with chopped onions, cilantro, guacatillo salsa, salsa taquera, and a squeeze of lime. Enjoy the bold, savory, and sweet flavors of your holiday al pastor tacos with mole marinade! Tip: The key to a flavorful Al pastor is in the marinade. Use a combination of mole negro, achiote paste, bay leaves, allspice, and bitter orange for a unique blend of savory and sweet flavors. If you can't find bitter orange, mix equal parts of orange and lemon juice as a substitute. Let it marinate overnight or for 24 hours in the refrigerator to deepen the flavors. If you're short on time, you can skip the overnight marination and cook the pork directly on medium heat. For a traditional approach, cook the spit in a grill oven for about one and a half hours. Indoor Grill can be purchased here with my affiliate link: https://go.shopmy.us/p-9204826

Savor the Flavors: A Modern Twist on Chile Relleno When it comes to comfort food, few dishes can rival the rich, savory taste of Chile Relleno. This classic Mexican dish, traditionally consisting of stuffed peppers, has been beloved for generations. Today, we're bringing you a modern twist on this timeless favorite with our Chile Relleno Casserole, a delightful fusion of flavors and textures that will leave your taste buds dancing. Whether you're a seasoned home cook or a culinary expert, this recipe is accessible to all, offering a straightforward approach to creating a meal that is both satisfying and memorable. At the heart of our Chile Relleno Casserole is the combination of roasted poblano peppers and a savory ground beef filling. Poblano peppers, known for their mild heat and robust flavor, are the perfect vessel for a rich filling of seasoned ground beef, onions, tomatoes, and a medley of spices. The preparation is simple: roast and peel the peppers, stuff them with the hearty meat mixture, and lay them in a baking dish. To elevate the dish, we introduce a luxurious cream sauce made from crema fresca or heavy whipping cream, adding a velvety texture that complements the peppers perfectly. A sprinkle of queso chihuahua on top ensures a gooey, cheesy finish that ties the flavors together beautifully. This casserole is not only flavorful but also versatile. It can easily be adapted to suit different dietary preferences—swap the beef for cheese or a plant-based protein, and the dish is just as delectable. Pair your Chile Relleno Casserole with traditional Mexican-style pinto beans and rice to create a complete meal that is sure to impress your family and friends. This recipe is a celebration of comforting flavors, and once you try it, you'll find it hard to enjoy Chile Relleno any other way. So, why not add this simple yet sophisticated dish to your meal rotation and experience the delightful blend of flavors for yourself? Ingredients: 8 poblano peppers 2 pounds ground beef (or 1 pound if mixing with cheese) Olive oil (for cooking) 1 onion, chopped 2 tomatoes, chopped 3 cloves garlic, minced 1 tablespoon chicken concentrated stock 1 teaspoon ground cumin 1 teaspoon black pepper 1 teaspoon Mexican oregano 1 cup crema fresca (or heavy whipping cream) 1 tablespoon chicken concentrated stock 1/2 cup water Queso Chihuahua, for topping Pico de Gallo, for serving Instructions: Roast the poblano peppers until charred. Carefully remove the skin and seeds, keeping the stems intact for presentation. Heat olive oil in a large pan over medium heat. Add chopped onion, tomatoes, and garlic. Cook for about 4 minutes until soft. Add ground beef, chicken concentrated stock, ground cumin, black pepper, and Mexican oregano. Cook for 8 to 10 minutes until the ground beef is fully cooked. Carefully stuff each roasted poblano pepper with the cooked meat mixture, pressing gently to avoid breaking the peppers. In a mixing cup or bowl, combine crema fresca (or heavy whipping cream), chicken concentrated stock, and water. Mix until fully combined. Pour some of the cream sauce into the bottom of a baking dish. Place the stuffed peppers in the dish. Ladle the remaining cream sauce over each pepper. Sprinkle queso Chihuahua on top. Cover the dish with foil. Bake in a preheated oven at 380°F (193°C) for 20 to 25 minutes. Once baked, top the chiles with pico de gallo. Serve with Mexican-style pinto beans and rice. Tip: When roasting poblano peppers, ensure you remove the skin and seeds carefully. Avoid slicing too hard to prevent cutting through the other side of the chile. Keep the stems on for a beautiful presentation.

A Quick and Easy Guide to Enchiladas Ahogadas Mixtas Enchiladas Ahogadas Mixtas, or "Smothered Enchiladas," are a delightful and flavorful Mexican dish that you'll love to prepare and enjoy. This dish is defined by its generous dousing in both red and green sauces, offering a vibrant and tangy experience for your taste buds. To create this delicious meal, you'll start by preparing two quick sauces: a red sauce made from Guajillo chili powder and a green sauce using frehly made salsa verde or pre-made. Both sauces are thickened with chicken broth and tomato sauce, providing a rich and savory base for the enchiladas. If you’re short on time, feel free to use store-bought salsa verde and rotisserie chicken for a quick fix. Once your sauces are ready, the next step is to prepare your tortillas. Lightly fry them in oil for a few seconds on each side until they’re soft and pliable. This helps the tortillas hold their shape when rolled with the filling. For the filling, you can use shredded chicken, which pairs perfectly with the flavors of the sauces. To assemble, place the chicken in the center of each tortilla, roll them up, and then generously smother one side with the red sauce and the other with the green sauce. Top with crema fresca, cheese, onions, cilantro, and a side of pinto beans for the perfect finishing touch. This dish is not only a feast for the taste buds but also a joy to prepare, allowing you to customize it with your favorite toppings and fillings. Whether you prefer smothered or baked enchiladas, this quick and easy recipe is sure to become a favorite in your household. So, gather your ingredients, invite some friends over, and dive into the delicious world of Enchiladas Ahogadas Mixtas. Enjoy the rich flavors and vibrant colors that make this dish a standout at any meal. Ingredients: Quick enchilada Ingredients: 12 to 14 corn tortillas 3 to 4 cups of shredded chicken 3 to 4 cups of chihuahua cheese Express enchilada sauce ingredients 3 Tbsp oil 1/2 cup Guajillo Chile powder 4 cups of water 8oz of tomato sauce Quick Green enchilada sauce 16 oz of salsa verde 4 cups of chicken broth Enchiladas Salsa verde sauce ingredients: 10 tomatillos  5 roasted poblano peppers (remove skins, stem, and seeds) 1 serrano  1 jalapeño Small bunch of cilantro  Garlic and onion from chicken broth  2 cups of chicken broth Serve with whole pinto beans Toppings- Chihuahua Cheese, crema fresca, onions, cilantro Instructions: Prepare the Red Enchilada Sauce: Heat 3 tablespoons of neutral oil in a pan over medium heat. Add 1/2 cup of Guajillo chili powder and fry for about 30 seconds. Be careful not to burn the chili powder. Pour in 4 cups of chicken broth and add 8 ounces of tomato sauce. Mix the ingredients until fully combined. Cook on medium heat for 6 to 8 minutes or until the sauce thickens to your desired consistency. Prepare the Green Enchilada Sauce: In a separate pan, heat 4 cups of chicken broth over medium heat. Add 16 ounces of salsa verde. Cook on medium heat for 6 to 8 minutes or until the sauce thickens to your desired consistency. Fry the Tortillas: Heat some oil in a pan. Fry each corn tortilla for 2 to 3 seconds on each side until they are pliable. Remove from pan and place on paper towels to absorb excess oil. Assemble the Enchiladas: Place some cooked chicken in the center of each tortilla and roll it up. Smother one side of the rolled tortilla with red sauce and the other side with green sauce. Top with crema fresca, cheese, onions, cilantro, and additional red and green sauce. Add a side of pinto beans for the final touch. This recipe provides a quick and easy way to make flavorful enchiladas, perfect for a delightful Mexican dinner. Tip: -Prepare both sauces ahead of time for easy assembly come dinner time. -Pre-made Salsa Verde can be found at your local Mexican store

The Magic of Chicken Chile Verde: A Quick and Flavorful Delight Chile Verde season is upon us, and it's the perfect time to indulge in the rich, comforting flavors of this beloved dish. Whether you're a seasoned cook or a kitchen novice, Chicken Chile Verde offers an easy yet delicious meal that can be prepared in just 20 minutes. With pre-roasted hatch chilies and a handful of simple ingredients, this recipe transforms chicken breasts into a savory, mouth-watering stew that will have everyone at the table asking for seconds. The best part? You can skip the all-purpose flour if you're watching your calories, and it will still turn out just as delectable. The key to a great Chicken Chile Verde lies in the blend of roasted hatch chilies, jalapeño, and fresh cilantro, all brought together with a hearty chicken broth. This combination creates a sauce that's both vibrant and comforting, elevating the dish to new heights. Adding a bit of gelatin to the broth mixture can make it taste like it's been simmering for hours, enhancing the depth of flavor without the extra time. As the sauce thickens and melds with the seasoned chicken and chopped onions, the aromas that fill your kitchen will be nothing short of magical. Chicken Chile Verde is versatile enough to please a variety of palates. Whether served as a stew, wrapped in a burrito, or paired with rice and beans, it's a meal that satisfies and delights. The comforting sauce complements not only chicken but also pork, beef, or even tofu, making it a flexible option for different dietary preferences. This dish is a testament to the joy of cooking with simple, fresh ingredients, and it’s sure to become a staple in your home. So, gather your ingredients, fire up your blender, and get ready to experience the magic of Chile Verde. Ingredients: 2 pounds of chicken breasts (cut into smaller pieces) 1 teaspoon of salt 4 minced garlic cloves 2 tablespoons of all-purpose flour (optional) 8 hatched green chilies (plus 2 extra if small; pre-roasted and peeled) 1 jalapeño A bunch of cilantro (about 18 stems) Chicken broth (to fill the blender to the max liquid line about 4 cups) 1/2 a chopped onion 1 teaspoon of ground cumin (or 1.5 teaspoons if preferred) 1 teaspoon of black pepper 1 spoon of Mexican oregano 1 tablespoon of oil or leftover chicken fat 1 tablespoon of gelatin (optional, for enhanced flavor) + 1/4 cup of water (to dissolve the gelatin) Instructions: Place the hatch chillies in the air fryer at 380°F for 15 minutes. - Remove the stem, skin, and seeds. - Place them in a bag for later use. Season the cut chicken pieces with 1 teaspoon of salt and 4 minced garlic cloves. Combine everything so that the salt and garlic adhere to the chicken. Add 2 tablespoons of all-purpose flour (optional) and mix well. Set the seasoned chicken aside. To your blender, add 8 roasted hatch chillies (add two more if they are small). Add 1 jalapeño and the cilantro. Fill the blender with chicken broth up to the max liquid line. Blend until smooth. Heat your pan on high heat until it starts to smoke. Add 1/2 teaspoon of oil (or chicken fat if available for extra flavor). Add the seasoned chicken to the pan and cook until it starts to render. Add 1/2 chopped onion and continue to cook on high for another 2.5 minutes without moving the chicken. If adding the gelatin, dissolve 1 tablespoon of gelatin in 1/4 cup of water and fully combine. Set aside to add to the broth mixture later. Add the blended chile verde sauce to the pan. Add 2 of the reserved roasted hatch chillies, 1 teaspoon of ground cumin, and 1 teaspoon of black pepper. Add the remaining chicken broth and Mexican oregano.Stir well and bring to a vigorous boil. Reduce the heat to medium and continue to cook for 10-13 minutes until the sauce is nice and thick. Serve the Chicken Chile Verde as is or in a big, juicy burrito. Enjoy your delicious Chicken Chile Verde! Bonus Tip: -To enhance the flavor of the stew, especially if you’re not using freshly made chicken broth, add a little bit of gelatin. Dissolve 1 tablespoon of gelatin in one-fourth cup of water and mix it into the broth mixture.

Ingredients: 6 Roasted Poblano peppers  Drizzle of Olive oil 1/2 large Onion 2 garlic cloves  1 cup of corn  8 oz crema Mexicanas (or use 1 cup heavy cream + 1/4 cup sour cream) 3/4 cup queso chihuahua or any melty white cheese 1 tbsp butter  Pepper to taste 1 tsp chicken bouillon or salt  Griddle Chicken: 2 large chicken breast (butterfly) Kinder buttery steakhouse seasoning  2 tbsp olive oil Suggested seasoning:   1 tsp garlic powder, onion powder, paprika, pepper flakes, black pepper, and salt. Instructions: Sart by roasting the poblano peppers until they are charred. Allow them to sweat in the dish, then remove the stems, roasted skin, and seeds. Slice them into strips.  Heat olive oil in a pan and sauté the onion until soft. Add garlic, the sliced poblano peppers, and butter. Mix well and reduce the heat to medium low.  Add corn, Mexican crema, chicken bouillon or salt. Combine all ingredients.  Add your desired amount of melty white cheese on top, sprinkle with pepper, and cook on low heat for 2-3 minutes.  Your rajas cremosas are ready to be served. Pair this dish with seasoned and cooked chicken breasts for a complete meal. Tips: -Roast your poblano peppers in bulk for easy meal preparations. After de-seeding and removing the peels and steam you can freeze!  Feel free to customize the recipe to your liking and preferences. Enjoy your rajas con queso y pollo!

Ingredients: 1 whole chicken  11 cups of water  1/2 purple onion  3 green onions 1 leak (make sure to wash well as it might have dirt in between) 3 bay leaves 1/2 bulb garlic or 1 garlic cloves *Boil for 1 1/2 hours on medium heat Enchiladas Salsa verde sauce ingredients: 10 tomatillos  5 roasted poblano peppers (remove skins, stem, and seeds) 1 serrano  1 jalapeño Small bunch of cilantro  Garlic and onion from chicken broth  2 cups of chicken broth Instructions: Place the whole chicken in a pot and add 11 cups of water.  Boil on high heat for 15 minutes, then remove any impurities.  Add the purple onion, green onions, leek, bay leaves, garlic, epazote, and salt to the pot.  Cook on medium heat for an hour and a half.  Once the chicken broth is ready, save the onions and garlic for the salsa verde. Salsa verde steps, blend cilantro, roast poblano peppers, tomatillos, serrano pepper, jalapeño, garlic, and onion until smooth.  Transfer the blended mixture to a pot and add 2 cups of fresh chicken broth.  Cook on medium heat for 5 minutes. Mole paste Instructions:  In a pot, combine 3 cups of chicken broth with 4 ounces of mole paste.  Stir until the mole paste is dissolved and the sauce is smooth.  To assemble the enchiladas: roll up cooked chicken in tortillas and place them on the dish. Pour the mole sauce over the enchiladas.  Mix Mexican cream and Mexican sour cream, then pour it over the enchiladas.  Top with queso chihuahua, purple onions, cilantro, salsa verde, and additional mole sauce.  Serve and enjoy your delicious enchiladas mixtas! Tip: -Don’t have time, you can pressure cook for 45 minutes with a slow pressure release. -If you want hot enchiladas, bake the enchiladas until heated through and the cheese is melted. -Prepare both sauces ahead of time for easy assembly come dinner time. -Pre-made Mole can be found at your local Mexican store or use my step by step mole recipe. Feel free to customize the recipe to your liking and preferences. Enjoy your salsa verde and mole enchiladas!

Refresh Your Summer Meals with Poblano Chicken Salad When the temperature rises and the idea of a hot kitchen feels unbearable, a refreshing and easy-to-make dish becomes essential. One such dish that promises both convenience and flavor is a cold chicken salad, and today we’re highlighting a delightful twist: Poblano Chicken Salad. This recipe is not only simple to prepare but also brings a unique, mildly spicy flavor that can cater to various palates. Whether you’re planning a family dinner or a quick lunch, this salad is sure to impress everyone at the table. The beauty of this Poblano Chicken Salad lies in its versatility and ease of preparation. Start by mixing one cup of Mexican cream, half a cup of mayonnaise, and a spoon of garlic herb seasoning in a large bowl. To this creamy base, add two cups of cooked chicken, two roasted poblano peppers, half a purple onion, a small bunch of cilantro, one green onion, and 12 ounces of corn. For those who cannot find poblano peppers, feel free to substitute with canned chilies or your favorite green peppers. The combination of these ingredients creates a medley of textures and flavors that is both satisfying and refreshing. Don’t forget to taste and adjust the seasoning to your preference before serving. Not only is this salad delicious on its own, but it also pairs beautifully with various accompaniments. Serve it over a bed of Boston lettuce for a light and elegant presentation, or use it as a filling for sandwiches and wraps. The flexibility of this dish means it can be enjoyed in numerous ways, making it a perfect addition to your summer meal rotation. So, as the days get hotter, let this Poblano Chicken Salad be your go-to recipe for a quick, cool, and delightful meal. Your taste buds—and your family—will thank you. Ingredients: 1 cup Mexican cream 1/2 cup mayonnaise 1 tablespoon Kinder brand garlic herb seasoning, if you don't have to Kinders use: 1/2 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon sugar, 1 teaspoon onion powder, 1 teaspoon of parsley flakes, 1/2 teaspoon dried chili peepers and 1 teaspoon of lemon pepper. 2 cups cooked chicken, shredded or diced 2 poblano peppers, roasted and chopped 1/2 purple onion, finely chopped 1 small bunch cilantro, chopped 1 green onion, finely chopped 12 ounces corn, roasted or cooked Hatch green chili in a tin (4oz) Optional: Butter lettuce, bread or crackers Instructions: In a large mixing bowl, combine 1 cup of Mexican cream, 1/2 cup of mayonnaise, and 1 tablespoon of garlic herb seasoning. Mix thoroughly until all ingredients are fully combined. To the bowl with the dressing, add 2 cups of cooked chicken, 2 chopped poblano peppers, 1/2 finely chopped purple onion, 1 small bunch of chopped cilantro, 1 finely chopped green onion, and 12 ounces of roasted or cooked corn. Optionally, add 1 tin of green chili for additional spice. Mix all the ingredients together until they are well incorporated with the dressing. Taste the salad and adjust the seasoning if necessary by adding more garlic herb seasoning. Serve the salad immediately or chill it in the refrigerator for later. For serving, you can use Boston lettuce leaves as a base, wrap, or serve with crackers or bread. Enjoy your delicious and refreshing Poblano Chicken Salad! Tips -If you have an air fryer, roast the poblano peppers at 380 degrees Fahrenheit for 15 minutes. Once done, the skin, stem, and seeds can be easily removed. -If you need to stretch this recipe, add one box of cooked pasta and 1/2 cup of mayonnaise. You can also roast the corn in the air fryer for added flavor.

The Perfect Fajita Night! Gather your family for a night of sizzling flavors and endless fun with a new, delightful way to enjoy fajitas. As the nights grow cooler, it's the perfect time to fire up the stove, ready the tortillas, and dive into a meal that promises unforgettable flavors. Whether you're a seasoned chef or a kitchen novice, this recipe is designed to bring out the best in your cooking, making everyone at the table say, "Mmm." Let's embark on this culinary adventure together, starting with your choice of protein. Fajitas traditionally shine with the use of skirt steak, known for its tenderness and robust flavor. However, if skirt steak is unavailable, sirloin flap steak is an excellent alternative. For those who prefer poultry or seafood, chicken and shrimp make delightful substitutes, while vegetarians can enjoy hearty mushrooms, potatoes, or tofu. The preparation begins with slicing the steak into thin strips, seasoning it with a blend of paprika, onion powder, black pepper, ground cumin, chili powder, and a hint of Mexican oregano. A touch of olive oil brings it all together, readying the steak for the hot cast iron pan. Cooking the fajitas involves a quick sear of the steak, followed by the addition of vibrant onions and an assortment of peppers. A splash of chicken broth enriches the dish, creating a savory base that enhances the flavors. This simple yet effective method ensures the meat remains juicy and the vegetables are perfectly tender. The final touch includes a sprinkle of red onions and cilantro, adding both color and freshness. Serve your sizzling fajitas with a refreshing drink and enjoy a meal that's not only delicious but also a wonderful way to bring family and friends together. Here's to unforgettable nights filled with great food and even better company. Ingredients: 2 pounds skirt steak (or sirloin flap steak as an alternative) 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon black pepper 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon Mexican oregano 1 teaspoon olive oil 2 minced garlic cloves 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 poblano pepper, sliced 1 and 1/2 cups chicken broth Red onions (for garnish) Fresh cilantro (for garnish) Tortillas Instructions for Fajita Stew: Slice the skirt steak into thinner strips and slice the strips in half. If you have a hearty eater, you can make the strips a little thicker. Combine the paprika, onion powder, black pepper, ground cumin, chili powder, and Mexican oregano in a bowl. Add the olive oil to the spice mixture and mix well. Coat the steak strips evenly with the spice mixture. Preheat a cast iron pan on medium heat until it starts smoking. Add the seasoned steak strips to the pan and cook on high heat for 1.5 minutes without moving them. After 1.5 minutes, add the sliced onions to the pan and continue cooking for another 1.5 minutes. - Add the minced garlic and your assortment of peppers (red, yellow, and poblano). Pour in 1.5 cups of chicken broth and stir everything together. Bring the mixture to a boil, then reduce to medium heat and cook for 6 to 8 minutes. Once cooked, turn off the burner. Garnish with red onions and fresh cilantro. Serve with warm tortillas. Enjoy your delicious and juicy tender fajitas! Tips -You can buy pre-sliced bell peppers and onions labeled for fajitas to save time. -Ask your butcher to pre-slice the skirt steak for you. To sretch your beef, cut into smaller bite size pieces.