A hearty, flavorful vegetarian chili packed with pinto beans, tomatoes, peppers, and warm Mexican spices. Ingredients2 tbsp olive oil1 large onion, diced1 green bell pepper, diced1 red bell pepper, diced3 cloves garlic, minced2 tbsp chili powder1 tsp ground cumin1 tsp smoked paprika½ tsp dried oregano¼ tsp cayenne pepper (optional)2 (15 oz / 425 g) cans … Read more
Pork Pozole Rojo A traditional Mexican soup made with tender pork, hominy, and a rich red chile broth.IngredientsFor the Pozole2 lbs (900 g) pork shoulder, cut into large chunks1 lb (450 g) pork ribs or pork neck bones (optional, for extra flavor)10 cups (2.4 L) water1 medium onion, halved6 cloves garlic2 tsp salt, plus more … Read more
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 … Read more
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 … Read more
Ingredients: 2 lbs. Beef Shank2 lbs. Bone-in Beef Short RibSalt and pepper to taste3 Ancho Peppers6 Guajillo Peppers2 Large roasted tomatoes4 Whole cloves½ Teaspoon cumin seeds½ Teaspoon black peppercorns4 Garlic Cloves1 Teaspoon Mexican oregano½ Teaspoon Marjoram½ Medium-size white onion sliced1- in of stick of Mexican cinnamon½ Cup white vinegarSalt to tasteCorn tortillasOaxacan melting cheese Directions: … Read more