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Mexican Lentejas (Lentil Soup)Ingredients:1 ½ cups dried lentils, rinsed1 small onion, chopped2 garlic cloves, minced2 carrots, sliced2 medium potatoes, peeled and diced2 Roma tomatoes, chopped1 celery stalk, sliced (optional)1 jalapeño or serrano pepper, diced (optional for heat)6 cups chicken or vegetable broth1 tsp cumin1 tsp dried oregano1 bay leaf1 tbsp vegetable oilSalt and pepper to … Read more
Ingredients: 1 teaspoon vegetable oil 1 (5-ounce) bag or box Fideo (I used 7oz) 1 pound ground beef 4 ounces tomato sauce 1 tablespoon onion powder 1 teaspoon garlic powder 1 1/2 cups water 1 1/2 cups chicken stock 1 medium potato chopped (I chose to add this) 2 cups pinto beans, freshly cooked or, … Read more
Mexican Gorditas Ingredients:For the Gorditas:2 cups masa harina (corn flour)1 teaspoon baking powder½ teaspoon salt1 ½ cups warm water (more if needed)Optional: 1 teaspoon chili powder or seasoning for extra flavorFor the Filling (Optional):Shredded cheese, refried beans, cooked meats (like chorizo or chicken), or sautéed vegetablesSalsa or guacamole for servingDirections: Read more on next page
Mexican Pork TamalesLooking to make traditional Mexican tamales? These Pork Tamales are flavorful, juicy, and perfect for any festive occasion!Ingredients:For the Tamales:2 cups masa harina1 cup chicken or pork broth1/2 cup vegetable oil or lard1 teaspoon baking powder1/2 teaspoon salt20-30 dried corn husks, soaked in warm water for 30 minutesFor the Pork Filling:2 lbs pork … Read more
Half Chicken Chilaquiles Verdes & Half Chicken Chilaquiles Rojos Mexican Breakfast Plate Ingredients:For the Chilaquiles Verdes:10-12 corn tortillas, cut into triangles1 ½ cups salsa verde (store-bought or homemade)1 cup cooked, shredded chicken1/2 cup crumbled queso fresco1/4 cup Mexican crema or sour cream1/4 cup fresh cilantro, chopped1 tbsp vegetable oilSalt to tasteFor the Chilaquiles Rojos:10-12 corn tortillas, … Read more
Ingredients: Makes approximately 5 dozen tamales Fresh corn masa, 5 lbs. 1 lb. corn husks 1 ½ teaspoon baking powder 1 ½ teaspoon salt 1 lb. lard 5 cups cooked pork broth (drained from cooked pork) To be set aside, used as needed 8 oz. whole chili anchos 5 lb. pork shoulder 3-4 cloves of … Read more
Ingredients: 7 cups all-purpose flour 1 tablespoon baking powder 2 + 1/2 teaspoons salt 3/4 cup Crisco shortening, cut into small pieces (or fresh lard) 2 + 1/2 cups warm water (super hot water if using lard) TURN TO THE NEXT PAGE TO READ INSTRUCTIONS
Ingredients : 8 pounds honeycomb tripe, rinsed well and cut into 1-inch squares 2 pounds of beef feet (patas), quartered 3 large yellow onion, diced 3 small heads of garlic, unpeeled, for broth 3 cloves garlic, peeled for red sauce 16 peppercorns 5 pounds of beef tripe, rinsed well and fat trimmed 5 tablespoons of … Read more
Carne GuisadaEnjoy the rich, hearty flavors of Carne Guisada, a classic Mexican beef stew that’s perfect for a comforting meal.Ingredients:2 lbs beef stew meat, cut into chunks2 tablespoons vegetable oil1 large onion, chopped4 cloves garlic, minced1 bell pepper, chopped2 tablespoons all-purpose flour1 cup beef broth1 can (15 oz) diced tomatoes2 tablespoons tomato paste1/4 cup soy … Read more
Ingredients: 6 pounds pork pozole mix (trotters, neck bones, and pork shoulder cubes) 5 quarts water 1 onion, peeled and quartered 1 head garlic, peeled and crushed 2 bay leaves 8 ounces dried Guajillo chile pods 1 tablespoon Mexican dry oregano 1 teaspoon cumin 1 can (108 ounces) hominy, drained Garnishes 1 cabbage, shredded 2 bunches radishes, stemmed and sliced thinly 1 onion, peeled and chopped 1 bunch cilantro, stemmed and chopped limes, cut into wedges tostadas … Read more