The quantities are for two servings of two enchiladas each, and can be scaled up. This recipe uses the Mole Sauce from another posting. We have some shallow baking dishes which are excellent for one-person servings of enchiladas. For a bigger group, they can be made in a batch in a baking dish like Read More …
A couple of years ago I spotted an article in the Wall St. Journal on chicken with mole sauce which seemed easy to make, although like the typical mole recipe it contained a very long list of ingredients. I have made a batch and used it twice, once as in the original recipe with Read More …
We were in the mood for something different than ordinary steamed rice, and made this cilantro rice, which is adapted from Melissa Guerra’s “Dishes from the Wild Horse Desert: Norteno Cooking of South Texas”. We have served it a couple of different ways, most recently with shrimp sautéed with garlic and guacamole salsa. We Read More …
This tasty grilled chicken is an adaptation from Robb Walsh’s excellent, “The Tex-Mex Grill and Backyard Barbacoa Cookbook”. It utilizes a popular border trick of marinating chicken in a brine based on Mexican sugar-sweetened soda. In the original recipe this was mandarin soda, there was a 1/2 cup of salt in the marinade, and the Read More …
This cake was made from Sylvia Casares’ “The Enchilada Queen Cookbook”, p. 184-5. It is a good cake. It is less sweet and less wet than many Tres Leches cakes, even though there seems to be a lot of milk slowly poured into it. For adult eaters, a Tbs. of rum soaked into a piece Read More …
Carnitas are the pulled pork of Mexico. This version combines sous-vide cooking and a broiler to produce carnitas which are crispy on the outside and moist on the inside – the best of both worlds. This is an adaptation of an article in Serious Eats. That article started with a 4 lb. pork butt, but Read More …
This is how we first used the sous-vide carnitas which are covered in another post. ( Sous-vide Carnitas ). We used raw corn tortillas which are available in a refrigerator case in our local Kroger’s, and which when freshly cooked, are much better than the tortillas on the shelves. Freshly cooked tortillas, carnitas which are crispy Read More …
This recipe produces a moist and flavorful shredded chicken filling for enchiladas, tacos, soups, etc. It was adapted from Sylvia Casares’ The Enchilada Queen Cookbook. Silvia’s Enchilada Kitchen is one of the leading Mexican restaurants in Houston. I used this filling in Enchiladas Suizas and for chicken soup for a sick sister-in-law. The photograph shows Read More …
These meatballs in a spicy sauce were tasty with good bread, in this case Lepinja with Preferment . The recipe below is how I prepared them following a recipe from The Homesick Texan. 2 chipotles makes for a sauce which is probably too spicy for most people, although not for us. Also 1 tsp. of Read More …
I made this classic taco using my homemade chorizo ( Mexican Chorizo ). This recipe, which is adapted from Serious Eats, includes a couple of tricks to get the potato crispy (but not burned) on the outside and cooked on the inside (which can be a difficult combination). These tricks include parboiling the potato in Read More …