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Salsa quemada (“burnt salsa”) is a classic Mexican salsa made by charring tomatoes, tomatillos, chiles, onion, and garlic until they develop a smoky flavor. It’s great with tacos, grilled meats, eggs, chips, or as a topping for enchiladas.

Ingredients
4 large ripe Roma tomatoes (about 500 g)
4 medium tomatillos, husked and rinsed
2–3 fresh jalapeños or serrano chiles (use serranos for more heat)
½ medium white onion, cut into thick slices
4 garlic cloves, unpeeled
½ cup fresh cilantro leaves
Juice of 1 lime (optional)
1 teaspoon kosher salt (adjust to taste)
¼ teaspoon ground cumin (optional)
1–2 tablespoons water if needed
Instructions

1. Roast the vegetables

On a comal, cast iron skillet, grill, or under a broiler:

Heat your pan or broiler until very hot.
Place tomatoes, tomatillos, chiles, onion slices, and garlic on the hot surface.
Roast until they become blackened and blistered:
Tomatoes: about 8–12 minutes
Tomatillos: about 5–8 minutes
Chiles: about 5–7 minutes
Garlic: about 5 minutes

Turn everything occasionally so it chars evenly.

2. Peel the garlic

Let the roasted garlic cool slightly, then remove the skins.

3. Blend

Add roasted ingredients to a blender or molcajete:

Start with tomatoes and tomatillos
Add chiles, garlic, onion, salt, and cumin
Blend until you reach your preferred texture

For a traditional salsa quemada, keep it slightly chunky.

4. Finish the salsa

Stir in:

Fresh cilantro
Lime juice (optional)

Taste and adjust salt or heat.

Resting tip

Let the salsa sit for 30 minutes before serving. The smoky roasted flavors become much stronger.

Storage
Refrigerator: up to 5–7 days in a sealed container
Freezer: about 3 months
Restaurant-style variation

For a deeper smoky flavor:

Roast the tomatoes and tomatillos until very dark, almost burnt in spots
Use 2 serrano chiles + 1 jalapeño
Crush everything in a molcajete instead of blending

This gives the smoky, rustic salsa commonly served with tacos al carbón and grilled meats in Mexico.

This cheesy, creamy taco-style casserole is the version that looks like the one in your picture—loaded with seasoned beef, tortilla chips, and lots of melted cheese.

Ingredients

• 1 lb (450 g) ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet (1 oz / 28 g) taco seasoning
• 1 can (14.5 oz / 410 g) diced tomatoes, drained
• 1 can (15 oz / 425 g) corn, drained
• 1 can (10.5 oz / 300 g) condensed cream of mushroom or cream of chicken soup
• 8 oz (225 g) cream cheese, softened
• 1 cup (240 g) sour cream
• 2 cups shredded mozzarella cheese
• 2 cups shredded cheddar cheese
• 4–5 cups tortilla chips, lightly crushed
• Salt and black pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large skillet, cook the ground beef and onion over medium heat until the beef is browned. Drain excess fat.
3. Add the garlic and taco seasoning. Cook for 1 minute.
4. Stir in the diced tomatoes and corn. Simmer for 3–5 minutes.
5. In a bowl, mix together the cream cheese, sour cream, and condensed soup until smooth.
6. Spread a layer of crushed tortilla chips in the bottom of a 9×13-inch baking dish.
7. Add half of the beef mixture.
8. Spread half of the cream cheese mixture over the beef.
9. Sprinkle with 1 cup mozzarella and 1 cup cheddar.
10. Repeat the layers, finishing with the remaining cheese on top.
11. Place a few whole tortilla chips on top for presentation.
12. Bake for 25–30 minutes, until hot, bubbly, and the cheese is fully melted.
13. Let rest for 5 minutes before serving.

For the Extra-Cheesy Pull (Like the Picture)

• Use whole milk mozzarella, freshly shredded.
• Add an extra 1 cup of mozzarella on top.
• Serve immediately while hot.
• Broil for the last 2–3 minutes for a golden cheesy crust.

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A hearty, flavorful vegetarian chili packed with pinto beans, tomatoes, peppers, and warm Mexican spices.

Ingredients
2 tbsp olive oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
¼ tsp cayenne pepper (optional)
2 (15 oz / 425 g) cans pinto beans, drained and rinsed
1 (28 oz / 800 g) can crushed tomatoes
1 cup vegetable broth
1 tbsp tomato paste
1 tsp salt
½ tsp black pepper
Optional Toppings
Shredded cheese
Sour cream
Diced avocado
Chopped cilantro
Sliced jalapeños
Lime wedges
Crushed tortilla chips

Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and bell peppers. Cook for 5–7 minutes until softened.
Stir in the garlic and cook for 30 seconds.
Add the chili powder, cumin, paprika, oregano, and cayenne. Cook for 1 minute, stirring constantly.
Stir in the tomato paste.
Add the pinto beans, crushed tomatoes, vegetable broth, salt, and black pepper.
Bring to a gentle boil, then reduce heat to low.
Simmer uncovered for 30–40 minutes, stirring occasionally, until thickened.
Taste and adjust seasonings as needed.
Serving Suggestions

Serve hot with:

Warm cornbread
Rice
Tortillas
Tortilla chips
Tips
For a meatier texture, mash about 1 cup of the beans before adding them to the pot.
Add corn or diced zucchini during the last 15 minutes of cooking for extra vegetables.
Leftovers keep well in the refrigerator for up to 4 days and freeze beautifully.

Serves: 6
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour

Pork Pozole Rojo

A traditional Mexican soup made with tender pork, hominy, and a rich red chile broth.Ingredients
For the Pozole
2 lbs (900 g) pork shoulder, cut into large chunks
1 lb (450 g) pork ribs or pork neck bones (optional, for extra flavor)
10 cups (2.4 L) water
1 medium onion, halved
6 cloves garlic
2 tsp salt, plus more to taste
2 (25 oz / 700 g) cans white hominy, drained and rinsed
For the Red Chile Sauce
4 dried guajillo chiles, stemmed and seeded
3 dried ancho chiles, stemmed and seeded
2 dried árbol chiles (optional, for heat)
2 cloves garlic
½ tsp dried oregano
½ tsp ground cumin
1 cup hot water
Traditional Garnishes
Shredded cabbage or lettuce
Thinly sliced radishes
Diced onion
Fresh cilantro
Lime wedges
Dried oregano
Tortilla chips, tostadas, or warm corn tortillas

Instructions

1. Cook the Pork
   Place pork, water, onion, garlic, and salt in a large pot.
   Bring to a boil, then reduce heat and simmer for about 2 hours, skimming any foam from the surface.
   Cook until the pork is very tender and easily shreds.
2. Make the Chile Sauce
   Toast the dried chiles in a dry skillet over medium heat for 20–30 seconds per side.
   Place them in a bowl and cover with hot water. Soak for 15–20 minutes.
   Transfer chiles to a blender with garlic, oregano, cumin, and 1 cup soaking liquid.
   Blend until completely smooth.
   Strain through a fine-mesh sieve for a smoother broth.
3. Finish the Pozole
   Remove the onion from the pork broth.
   Shred the pork into bite-sized pieces and return it to the pot.
   Stir in the chile sauce and hominy.
   Simmer for 30–40 minutes to allow the flavors to meld.
   Taste and adjust salt as needed.
4. Serve

Ladle the pozole into bowls and let everyone add their preferred garnishes: cabbage, radishes, onion, cilantro, oregano, and a squeeze of lime.

Tips
Pozole tastes even better the next day.
For a richer flavor, use homemade pork stock instead of water.
If you like it spicy, add extra árbol chiles or serve with hot sauce.

Serves: 6–8 people
Prep Time: 25 minutes
Cook Time: About 2½–3 hours

Ingredients:
For the Tomato Base:

3 Roma tomatoes, quartered

1/4 medium white onion

2 cloves garlic

1/2 cup water or beef broth

For the Picadillo:

1 tbsp vegetable oil

1 lb (450g) ground beef (80/20 or 85/15 works best for flavor)

2 medium russet or white potatoes, peeled and diced into bite-sized pieces

1 cup sweet corn kernels (canned and drained, or frozen)

1 jalapeño or serrano pepper, finely diced (optional, for a little heat)

1 cup beef broth (adjust depending on how saucy you want it)

1 tsp ground cumin

1/2 tsp Mexican oregano

1 tsp salt (plus more to taste)

1/2 tsp black pepper

Directions:
Blend the Tomato Base: In a blender, combine the Roma tomatoes, onion, garlic, and 1/2 cup of water or broth. Blend until completely smooth. Set this mixture aside.

Brown the Meat: Heat the vegetable oil in a large skillet (just like the one in your photo) over medium-high heat. Add the ground beef. Cook, breaking it apart with a wooden spoon, until it is fully browned and no longer pink (about 5-7 minutes). If there is an excessive amount of grease, you can drain a little bit off, but keep some for flavor.

Add the Potatoes and Chiles: Stir the diced potatoes and the diced jalapeño (if using) into the browned beef. Cook for about 2 to 3 minutes, letting the potatoes soak up some of the savory pan juices.

Fry the Sauce: Pour the blended tomato mixture directly into the skillet. Stir everything together and let it cook for about 3 minutes. This allows the raw tomato flavor to cook out and the sauce to slightly thicken.

Season and Simmer: Pour in the beef broth. Add the cumin, Mexican oregano, salt, and black pepper. Stir well to combine. Bring the skillet to a boil, then immediately reduce the heat to medium-low.

Cover and Cook: Place the lid on your skillet (just like in the picture!) and let it simmer for about 15 minutes, or until the diced potatoes are fork-tender.

Add the Corn: Once the potatoes are tender, stir in the corn. Let the skillet simmer uncovered for another 2 to 3 minutes just to heat the corn through.

Taste and Serve: Taste the broth and add a little more salt or pepper if needed. Serve hot!

Serving Suggestion: Picadillo is fantastic served right away with warm corn or flour tortillas, over authentic red Mexican rice, or even spooned into tacos or empanadas

Enjoy!

Ingredients:
For the Filling:

3 cups cooked, shredded chicken

1 (4 oz) can diced green chiles

1 cup sour cream

1 can cream of chicken soup

1/2 tsp garlic powder

1/2 tsp onion powder

Salt & pepper to taste

For Assembly:

8–10 corn tortillas (or flour if preferred)

2 cups shredded cheese (cheddar + Monterey Jack or Mexican blend)

Cooking spray or a little oil (for softening tortillas)

Instructions:
Step 1: Make the Filling
In a large bowl, mix shredded chicken, green chiles, sour cream, cream of chicken soup, garlic powder, onion powder, salt & pepper. Stir until creamy and well combined.

Step 2: Prep the Tortillas
Lightly warm tortillas in a skillet or microwave with a damp paper towel to make them flexible.

Step 3: Assemble the Enchiladas
Spoon the chicken mixture into each tortilla, roll, and place seam-side down in a greased 9×13 baking dish.

Step 4: Top & Bake
Spread remaining filling (if any) over the top. Sprinkle generously with shredded cheese.
Bake at 350°F (175°C) for 25–30 minutes, until bubbly and golden. Cheese

💡 Pro Tip:
Add a splash of green enchilada sauce or salsa verde to the filling or pour over the top for extra green chile flavor!