Recipes Ideas

Category: RECIPES

  • Michelada recipe classic mexican drink

    Michelada recipe classic mexican drink

    A Michelada is a refreshing Mexican beer cocktail made with cold beer, lime juice, savory sauces, and spices. It’s often compared to a spicy Bloody Mary but with beer instead of vodka.

    Ingredients (1 serving)

    For the glass rim:

    • 1 lime wedge
    • 1–2 tablespoons Tajín or chili-lime seasoning
    • Optional: coarse salt

    For the Michelada:

    • 1 bottle or can of Mexican lager (12 oz / 355 ml) — such as Corona Extra, Modelo Especial, or Pacifico Clara
    • 2 tablespoons fresh lime juice
    • 1 tablespoon Clamato juice (optional, but traditional in many versions)
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon hot sauce (like Tabasco or similar)
    • ½ teaspoon soy sauce (optional)
    • A pinch of black pepper
    • A pinch of chili powder
    • Ice (optional)

    Optional additions:

    • Celery stalk
    • Shrimp or seafood garnish (for a coastal-style Michelada)
    • Cucumber slices
    • Extra Tajín on top

    Instructions

    1. Prepare the glass
      • Rub a lime wedge around the rim of a large chilled glass.
      • Dip the rim into Tajín (or a mixture of chili powder and salt).
    2. Mix the flavors
      • Add lime juice, Worcestershire sauce, hot sauce, soy sauce, black pepper, and chili powder to the glass.
      • Add Clamato juice if using.
      • Stir well.
    3. Add beer
      • Fill the glass with ice if desired.
      • Slowly pour in the cold beer to avoid too much foam.
      • Gently stir.
    4. Serve
      • Garnish with a lime wedge and enjoy immediately.

    Spicy Michelada Variation

    For a stronger kick:

    • Add extra hot sauce
    • Add a pinch of cayenne pepper
    • Add sliced jalapeño
    • Use more Tajín on the rim

    Tip: The best Michelada is ice-cold, so chill the beer and glass beforehand. It’s especially popular with Mexican food, tacos, grilled meats, and seafood.

  • Tamales de Rajas con Queso

    Tamales de Rajas con Queso

    Ingredients:
    3 cups masa harina (corn dough)

    1 ½ cups chicken or vegetable broth (adjust for consistency)

    1 cup vegetable oil or melted butter

    1 tsp baking powder

    1 tsp salt

    3 cups shredded cheese (Oaxaca, mozzarella, or a blend)

    1-2 roasted poblano peppers, sliced into strips

    1 medium onion, sliced thinly

    1 cup green chile (or roasted poblano, optional)

    Corn husks for wrapping (soaked in water for 30 minutes)

    Directions:
    In a large bowl, combine the masa harina, salt, and baking powder.

    Add the vegetable oil or melted butter and gradually mix in the broth, stirring until a soft dough forms. The masa should be smooth and pliable.

    Set the masa aside and prepare the filling. Slice the roasted poblano peppers into strips and chop the onions.

    Lay a soaked corn husk flat on your surface. Spread a spoonful of masa on the husk, leaving space on both sides and the bottom.

    Add a few strips of roasted poblano peppers, some chopped onion, and a generous amount of cheese in the center.

    Carefully fold the sides of the husk toward the center and fold the bottom up to close the tamale.

    Steam the tamales in a large pot with a steamer basket, covering with a clean towel or extra husks to prevent steam from escaping. Steam for 1 to 1 ½ hours, or until the masa pulls away from the husk and the tamale is cooked through.

    Let the tamales rest for about 10 minutes before serving.

    Enjoy your delicious Tamales de Rajas con Queso! 🌮🧀

  • Tennessee Peach Pudding

    Tennessee Peach Pudding

    A classic Southern dessert, Tennessee Peach Pudding is a warm, buttery peach cobbler–style pudding with juicy peaches baked into a soft cake-like batter and finished with a sweet syrup.

    Ingredients

    Peach Filling

    • 6–8 fresh peaches, peeled and sliced (about 6 cups)
      (or 2 cans of sliced peaches, drained)
    • ½ cup granulated sugar
    • 2 tablespoons lemon juice
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg (optional)

    Pudding Batter

    • 1 cup all-purpose flour
    • 1 cup granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 cup milk
    • ½ cup unsalted butter, melted
    • 1 teaspoon vanilla extract

    Sweet Sauce (Optional but traditional)

    • 1 cup sugar
    • 1 cup boiling water
    • ¼ cup butter
    • 1 teaspoon vanilla extract

    Instructions

    1. Prepare the peaches
      • Preheat oven to 350°F (175°C).
      • In a bowl, mix sliced peaches with sugar, lemon juice, vanilla, cinnamon, and nutmeg.
      • Let them sit for about 15 minutes to release their juices.
    2. Make the batter
      • In a mixing bowl, combine flour, sugar, baking powder, and salt.
      • Stir in milk, melted butter, and vanilla until smooth.
      • Do not overmix; a few small lumps are fine.
    3. Assemble
      • Grease a 9×13-inch baking dish.
      • Pour the batter into the dish.
      • Spoon the peaches and their juices evenly over the batter.
      • Do not stir — the batter will rise around the peaches as it bakes.
    4. Bake
      • Bake for 45–55 minutes, until golden brown and the center is set.
    5. Make the sauce (optional)
      • Combine sugar, boiling water, butter, and vanilla.
      • Stir until the sugar dissolves.
      • Pour over the hot pudding after it comes out of the oven.
    6. Serve
      • Let cool for 10–15 minutes.
      • Serve warm with:
        • vanilla ice cream 🍨
        • whipped cream
        • a drizzle of caramel sauce

    Tips

    • For the best flavor, use ripe summer peaches.
    • A mix of peaches and a handful of blueberries is a popular Southern variation.
    • It tastes even better the next day after the flavors settle.
  • Creamy Potato Soup with Bacon

    Creamy Potato Soup with Bacon

    This creamy potato soup with bacon is a rich, comforting soup made with tender potatoes, crispy bacon, onions, garlic, and a velvety cream base. It’s similar to a loaded baked potato soup and is perfect for cold days.

    Ingredients (Serves 6–8)

    Soup:

    • 8 slices thick-cut bacon, chopped
    • 1 large yellow onion, diced
    • 4 garlic cloves, minced
    • 4 tablespoons butter
    • ¼ cup all-purpose flour
    • 4 cups chicken broth
    • 2 cups whole milk
    • 1 cup heavy cream
    • 3 lbs (1.4 kg) russet potatoes, peeled and diced
    • 1 teaspoon salt (adjust to taste)
    • 1 teaspoon black pepper
    • 1 teaspoon smoked paprika
    • 1 teaspoon dried thyme
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • 1 bay leaf

    For finishing:

    • 1 cup shredded sharp cheddar cheese
    • ½ cup sour cream
    • ¼ cup chopped green onions or chives
    • Extra crispy bacon pieces
    • Extra cheese for topping

    Instructions

    1. Cook the bacon

    1. Heat a large soup pot over medium heat.
    2. Add chopped bacon and cook until crispy.
    3. Remove bacon and place on paper towels.
    4. Leave about 2–3 tablespoons of bacon fat in the pot.

    2. Cook the vegetables

    1. Add butter to the bacon fat.
    2. Add diced onion and cook for 4–5 minutes until softened.
    3. Add garlic and cook for 30 seconds.

    3. Make the creamy base

    1. Sprinkle flour over the onions and stir constantly for 1–2 minutes.
    2. Slowly pour in chicken broth while whisking to prevent lumps.
    3. Add milk and heavy cream.
    4. Stir until smooth.

    4. Cook the potatoes

    1. Add diced potatoes, salt, pepper, smoked paprika, thyme, onion powder, garlic powder, and bay leaf.
    2. Bring to a gentle simmer.
    3. Cook uncovered for 20–25 minutes until potatoes are very tender.

    5. Make it creamy

    1. Remove the bay leaf.
    2. Mash some potatoes directly in the pot with a potato masher for a thicker texture.

    For an extra smooth soup:

    • Blend about half the soup with an immersion blender, leaving some potato chunks.

    6. Finish the soup

    1. Stir in:
      • Sour cream
      • Shredded cheddar cheese
      • Half of the cooked bacon
    2. Taste and adjust seasoning.

    Serve topped with:

    • Crispy bacon pieces
    • Cheddar cheese
    • Green onions/chives
    • A spoonful of sour cream
    • Fresh cracked black pepper

    Restaurant-Style Tips:

    • Use russet potatoes for the creamiest texture.
    • Don’t boil aggressively after adding dairy — keep it at a gentle simmer.
    • Add a splash of buttermilk at the end for a tangy, loaded baked potato flavor.
    • For extra richness, replace ½ cup of milk with more heavy cream.

    Storage: Keeps in the refrigerator for 3–4 days. Reheat gently on the stove, adding a little milk if it thickens too much.

  • Spanish Rice for a BBQ

    Spanish Rice for a BBQ

    Spanish Rice for a BBQ (Mexican-Style Restaurant Rice)

    This Spanish rice (often called Mexican rice) is the perfect BBQ side dish — fluffy, flavorful, slightly smoky, and great with grilled meats, tacos, burgers, chicken, or ribs.

    Ingredients (Serves 6–8)

    • 2 cups long-grain white rice
    • 3 tablespoons vegetable oil (or lard for a more traditional flavor)
    • 1 medium yellow onion, finely diced
    • 3 garlic cloves, minced
    • 1 cup tomato sauce
    • 2 medium Roma tomatoes, blended (or 1 cup crushed tomatoes)
    • 4 cups chicken broth
    • 1 teaspoon salt (adjust to taste)
    • 1 teaspoon cumin
    • 1 teaspoon chili powder (optional)
    • ½ teaspoon smoked paprika (optional)
    • 1 teaspoon Mexican oregano
    • 1 bay leaf
    • 1 cup frozen peas and carrots (optional)
    • ½ cup corn kernels (optional)
    • Fresh cilantro for garnish
    • Lime wedges for serving

    Instructions

    1. Toast the rice

    1. Rinse rice under cold water until the water runs mostly clear.
    2. Drain well.
    3. Heat oil in a large skillet or pot over medium heat.
    4. Add rice and cook for 5–8 minutes, stirring often, until the grains turn golden and smell nutty.

    (This step is the secret to restaurant-style Mexican rice.)

    2. Add aromatics

    1. Add diced onion and cook for 2–3 minutes.
    2. Add garlic and cook for 30 seconds.

    3. Add tomato and spices

    Add:

    • Tomato sauce
    • Blended tomatoes
    • Cumin
    • Chili powder
    • Smoked paprika
    • Mexican oregano
    • Salt

    Cook for 2–3 minutes until the tomato mixture slightly thickens.

    4. Cook the rice

    1. Add chicken broth and bay leaf.
    2. Bring to a boil.
    3. Reduce heat to low, cover tightly, and simmer for 18–20 minutes.
    4. Do not stir while cooking.

    5. Finish

    1. Turn off heat and let the rice rest covered for 10 minutes.
    2. Remove bay leaf.
    3. Fluff gently with a fork.
    4. Mix in peas, carrots, and corn if using.
    5. Garnish with cilantro and serve with lime.

    BBQ Upgrade Version 🔥

    For a smoky BBQ-style Mexican rice:

    • Replace 1 cup of chicken broth with beef broth
    • Add ½ teaspoon smoked paprika
    • Cook a few minutes longer uncovered at the end to create slightly crispy bits on the bottom (tostadito)

    Pairs especially well with:

    • Carne asada
    • Grilled chicken
    • Pulled pork
    • BBQ ribs
    • Fajitas
    • Picadillo with green beans (the recipe above)
  • Blueberry Breakfast Cake

    Blueberry Breakfast Cake

    Ingredients

    Cake:

    2 cups flour
    ½ cup sugar
    2 tsp baking powder
    1 egg
    ½ cup milk
    ¼ cup softened butter
    1 tsp lemon zest
    2 cups blueberries

    Topping:

    ⅓ cup sugar
    ¼ cup flour
    ¼ cup chopped walnuts or hazelnuts
    ½ tsp cinnamon
    3 tbsp cold butter

    Glaze (optional):

    ½ cup powdered sugar
    2 tbsp milk

    Method

    Preheat oven to 350°F and grease a 9-inch square pan.
    In a bowl, mix flour, sugar, and baking powder. Cut in softened butter.
    Add egg, milk, and lemon zest. Mix until thick and dough-like.
    Gently fold in blueberries. Spread into pan.
    For topping, combine all ingredients and mix until crumbly. Sprinkle on batter.
    Bake 40–45 minutes. Cool slightly.
    Mix glaze and drizzle over cake if using.

    Notes

    Don’t overmix. The batter should be thick but just combined.
    Use the right butter texture. It should be soft enough to dent but not melted.
    Measure your flour properly. Too much flour = dry cake. Use the scoop-and-sweep method.
    Freeze-friendly: Wrap well and freeze for up to 3 months. Thaw at room temp and enjoy!

  • Beef Birria Tacos

    Beef Birria Tacos

    Ingredients:

    2 lbs. Beef Shank
    2 lbs. Bone-in Beef Short Rib
    Salt and pepper to taste
    3 Ancho Peppers
    6 Guajillo Peppers
    2 Large roasted tomatoes
    4 Whole cloves
    ½ Teaspoon cumin seeds
    ½ Teaspoon black peppercorns
    4 Garlic Cloves
    1 Teaspoon Mexican oregano
    ½ Teaspoon Marjoram
    ½ Medium-size white onion sliced
    1- in of stick of Mexican cinnamon
    ½ Cup white vinegar
    Salt to taste
    Corn tortillas
    Oaxacan melting cheese

    Directions:

    Season the meat with salt and pepper, then place in a large baking dish.
    Clean and devein the peppers. Slightly toast them over a medium heat, making sure you do not burn them (burned peppers make the dish taste bitter). Soak peppers in a cup of hot water for 20 minutes. Roast the onion and garlic and place in your blender.
    Toast the whole cloves, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender along with the roasted tomatoes, herbs, onion, cinnamon and the vinegar.
    Once peppers are soft, drain, add to the blender and puree until you have a smooth sauce. Add a few tablespoons of water only if your blender is having a hard time processing it. Season the sauce with salt.
    Pour the sauce over the meat, making sure it is covered all over with the salsa. Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow all the meat to absorb the flavors.
    Preheat the oven to 350º F. Bake the meat in the baking dish covered with the aluminum foil for about 4 hours or until it is fork-tender.
    Dip tortilla’s in the consomé, the sauce you cooked the meat in, and throw them on a hot skillet, sprinkle with cheese and beef and cook until crunchy and melted. Reserve a cup of consomé on the side to dip your tacos in. You can also cook this in an instant pot. Throw all the ingredients in and cook for 50 minutes on the stew setting with a 10 minute natural release.
    Enjoy !