I don't know exactly how, but I was talking to my friends about stuff I hadn't ever really got the hang of cooking properly. The thing that came up was authentic Mexican style chilis. It takes a great deal of skill to make this sort of thing correctly and they use techniques not completely familiar … Continue reading Chili Verde
I made this last night. We like it because it is really tasty and very low-calorie (318 per serving.) We always have a bag of frozen shrimp in the freezer, just in case, and we always have a big jar of Pace Picante as well. The only ingredients we needed to buy were the green … Continue reading Shrimp Veracruz
As promised I made beef enchiladas from the Barbacoa Beef I made the day before. Not a recipe really, just some guidelines if you want to try making them. First make sure you have everything staged and ready in an assembly line. Small non-stick skillet for frying tortillas Vegetable cooking oil (we use avocado oil … Continue reading Barbacoa Beef Enchiladas
We were in Costco the other day and they were handing out samples of Carnitas, Tamales, and Barbacoa Beef. We liked the Barbacoa very much, but I told Laura I could do this easily in the instant pot. So yesterday I bought the ingredients and went to work. It turned out really tasty. The advantage … Continue reading Instant Pot Barbacoa Beef
Perusing an older issue of Cooks Illustrated we encountered this recipe, which brought back familiar memories of days in Santa Barbara, where I and my colleges would go out to lunch at some great taquerias. Often, I would get a "Coctel" which would always come in a large goblet. I loved to get ones with … Continue reading Mexican Shrimp Cocktail (Coctel de Camaron)
Today is National Taco Day, so in light of that I present our favorite taco. A great way to use left-over ham. Ingredients: 8 taco or tostada shells 1 cup cooked ham, diced 1 tablespoon butter 1/2 white onion, finely diced 8 ounces refried beans 1/4 cup sour cream 1/2 teaspoon chili powder 1/2 teaspoon … Continue reading Ham and Bean Tacos
We watched the Packers get beat by the Eagles yesterday night (Boo!). For the game, I made Sloppy Joes and Black Bean Salsa. This is my tried and true recipe and it is always a hit. We serve it with corn chips. It keeps well in the fridge and improves with age. Ingredients: 2 Anaheim … Continue reading Black Bean Salsa
There is a new Mexican restaurant near our home. After a Costco run, we decided to stop in and check it out. They have another restaurant on the other side of town, which we went to before but found their food somewhat salty. Thinking they may have a different chef at this new location, we … Continue reading El Molcajete North Phoenix Road Medford
Made this last night and I forgot how good it is, and easy. We had about 10 large shrimp in the freezer, which were more than enough for the two of us. Veracruz Shrimp Ingredients: 1 pound shrimp, peeled and deveined 1 large green pepper 3 tablespoons olive oil 1 medium onion, chopped 4 ounces … Continue reading Veracruz Shrimp
Made this last night. It was perfect with the pickled jalapenos and carrots I made the other day. Enchiladas Suizas Ingredients: 5 tomatillos 1 serrano 1/2 white onion 2 garlic cloves 10 sprigs cilantro (10 to 12) 1 poblano 1 cup chicken stock 1/4 cup heavy cream 8 corn tortillas 1 large chicken breast 2 … Continue reading Enchiladas Suizas
