Mock Chipotle Chicken Al Patsor Bowl

 I love to put this over rice and sprinkle some Queso Fresco Cheese over it.  

MOCK CHIPOTLE CHICKEN AL PASTOR

(serves 4-6)

Marinade Ingredients:

*2 teaspoons kosher salt

*1 teaspoon ground black pepper

*1 teaspoon cumin

*4 garlic cloves

*1 tablespoons chili powder

*1 (7 ounce) can chipotle peppers in adobo sauce (leaving one out for the sauce)

*3/4 cup water

*8 boneless, skinless chicken thighs (can use breasts if preferred)

Sauce Ingredients:

*2 guajillo chilies

*1 ancho chilie

*6 morita chiles

*1 teaspoon Mexican oregano

*1 teaspoon salt

*1 teaspoon cumin

*1/3 cup pineapple juice

*1 tablespoon paprika (or achiote powder)

*2 tablespoons apple cider vinegar

*2 tablespoons water

*2 teaspoons granulated sugar

*1 chipotle pepper in adobo sauce

*freshly squeezed lime juice from 1-2 limes

*2-4 tablespoons fresh cilantro

Topping Ingredients: (pick what you want)

*2 cups cooked rice

*1 green pepper, sliced and grilled

*1 red pepper, sliced and grilled

*1 large white onion, grilled

*black beans

*shredded lettuce

*corn

*1/2 cup guacamole 

*salsa or pico de Gallo

*queso fresco cheese, shredded (or Monterey Jack Cheese)

*sour cream

Marinade Directions:

~Mix 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 1 teaspoon cumin, 4 garlic cloves, 1 tablespoon chili powder,  1 (7 ounce) can adobe pepperse (minus 1 pepper), and 3/4 cup water into a blender.

~Blend until well mixed

~Place 8 boneless, skinless chicken thighs and sauce into a zip-loc bag and seal.

~Refrigerate for at least 8-12 hours.

Sauce Ingredients:

~Cut open 2 chilies, 1 ancho chile, and  6 morita chilies, and remove all the seeds.

~Pour water into a saucepan and put the peppers in.

~Bring to a boil.

~Reduce heat and simmer for 20-25 minutes.

~Drain water and place peppers, 1 teaspoon oregano, 1 teaspoon salt, 1 teaspoon cumin, 1/3 cup pineapple juice, 1 tablespoon paprika, 2 tablespoons apple cider vinegar, 2 tablespoons 2 teaspoons water, sugar, and 1 chipotle pepper in adobe sauce, into a blender.

~Blend on high until smooth.

Time To Put It Together:

~Remove chicken thighs from marinade.

~In a large skillet over medium heat, cook chicken thighs until done, flipping half way through (internal temperature 165 degrees).

~Remove from heat and allow to sit for 2 minutes.

~Cut into bite size pieces.

~In a large bowl,  mix lime juice, cilantro, sauce and grilled chicken together.

~Serve over rice and put whatever toppings you want on it.

Chicken Fajita Soup

 You are supposed to cut the bell peppers and onions in strips for this recipe, but my family likes it chopped.  Tastes the same and easier to eat.

CHICKEN FAJITA SOUP

(serves 6)

Ingredients:

*2 pounds boneless, skinless, chicken breast, diced

*2 tablespoons olive oil

*1 medium/large yellow onion, chopped small

*1 green bell pepper, diced small

*1 red bell pepper, diced small

*4 garlic cloves, minced

*1 (16 ounce) jar of salsa (I use mild, but if you like spicy go for it)

*2 (32 ounce) cartons chicken stock

*1 teaspoon chili powder

*1 1/2 teaspoons cumin

*1 teaspoon oregano

*1/2 teaspoon salt

*1 teaspoon ground black pepper

Topping Ingredients:

*sharp cheddar cheese (optional)

*sour cream (optional)

*tortilla strips (optional)

Directions:

~In a large stock pot, heat up olive oil.

~Lightly salt & pepper chicken on both sides.

~Add chicken and fry until lightly brown on both sides (doesn't need to be cook all the way)

~Remove from pan and set aside.

~Add red and green peppers, onions, and garlic to pan.

~Sauté until the veggies start to soften, stirring often (4-6 minutes).

~Add chicken back to pan and stir.

~Add chicken stock, salsa, chili powder, cumin, oregano, salt & pepper and stir well.

~Bring to a boil.

~Reduce heat to a simmer and cook for another hour.

~Serve in bowls, and add desired toppings.

Biria Tacos

 This is not hard to make, but it takes a few hours, to cook them until they are fork tender.   This recipe is often made with goat meat or mutton.  I don't eat either, so beef it is.  I make Biria Taco Casserole with the leftovers.  

BIRIA TACOS

(serves 8)

Marinade Ingredients:

*1/8 cup kosher salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1 teaspoon onion powder

*1 12 pounds beef short ribs (optional) (bone in or no bones, whatever you prefer)

*2 1/2  pounds chuck roast (add another 1 1/2 pounds if not using short ribs)

*1/4 cup vegetable oil (to use when frying meat)

Consommé Ingredients:

*1 large yellow onion, roughly chopped

*1 medium carrot, roughly chopped

*8 cloves garlic, roughly chopped

*1/4 cup apple cider vinegar

*3 medium roma tomatoes, halved

*4 cups beef stock

*4 cups hot water

*16 dried guajillo chilies, stemmed and seeds removed

*7 morita chilies, stemmed and seeds removed

*2 ancho chilies, stemmed and seeds removed

*2 teaspoons ground cumin

*1 teaspoon ground black pepper

*1/4 teaspoon ground cloves

*2 teaspoons mexican oregano

*1 small cinnamon stick

*4 bays leafs

Topping Ingredients

*12 corn tortillas (can use flour if you prefer)

*2 cups Monetary Jack Cheese (omit for dairy free)

*1/2 white onion, chopped small

*fresh cilantro, chopped

*2 limes, sliced (optional)

Marinated Directions:

~Cut up short ribs & chuck roast into stew size pieces.

~In a small bowl, mix salt, pepper, garlic powder and onion powder until well mixed.

~Sprinkle seasonings evenly over all sides of meat.

~Place into a bowl or on a cookie sheet, cover and refrigerate for at least 1 hour (I do this in the morning or the night before).

Consommé Directions:

~Remove stems and seeds from all the guajillo chilies, Morita chilies, and ancho chilies.

~In a medium saucepan, cover the chilies with 4 cups beef stock and 4 cups hot water (add more liquid if chilies aren't completely covered.

~Bring to a boil.

~Remove from heat.

~Add Roma tomatoes and  cover with lid and allow to sit for about 15 minutes, or util chiles are soft.

~Add carrots, white onion, and garlic to a blender.

~Blend until fairly small.

~Remove chilies from liquid (keep liquid) and place into a blender.

~Remove tomatoes and remove core and skin.

~Add tomatoes to blender.

~Add cumin, black pepper, ground cloves, and Mexican oregano.

~Add 1/2 cup liquid from chilies and apples cider vinegar.

~Blend until smooth (it will be thick)

~Set aside.

Taco Directions:

~Preheat oven to 350 degrees.

~Heat up 1/4 cup vegetable oil in a dutch oven (or oven proof pot).

~Place chuck roast and short ribs into hot pan and brown all sides (do this in batches, don't over crown the pan).

~Remove meat and set aside.

~Pour about 1 cup of liquid from chili's into hot dutch oven.

~Using a wooden spoon scrapes the bottom the the pan until all the bits and pieces come lose.

~Add meat back into pan.

~Pour Consume Sauce over meat.

~Add bay leafs and small cinnamon stick.

~Add about 1 cup of liquid from chilies and stir until mixed.

~Bring mixture to a boi.

~Turn off burner and cover dutch oven.

~Place in preheated oven for 3 1/2 to 4 hours or until meat is fork tender (you made need to add a little liquid half way though, but I don't normally have to).

Putting Together The Tacos:

~Chop 1/2 white onion, small

~Chop fresh cilantro 

~Slice limes into small wedges.

~Skim the bright red oil from the top of the Birria and set aside. 

~Remove all he meat from the pot and place into a cooking pan or large dish.

~Using forks, shred the meat.

~Remove cinnamon stick and bay leafs from consommé. 

~Heat a large skillet (I use cast iron), over medium heat.

~Drizzle a little vegetable oil in hot pan.

~Dip corn tortilla into consommé, coating both sides (or dip in the red oil that you sat aside).

~Place into hot pan and cook about 1-2 minutes or util pliable.

~On one half add some cheese (about 2-3 tablespoons).

~Add about 1/4 cup chopped meat.

~Fold over onto itself.

~Cook until tortilla is a golden brown a crispy (about 3-4 minutes per side).

~Remover from heat, open taco slightly, and add chopped onion, and cilantro, and close back up.

~Repeat until done.

~Add some consommé into small custard bowls.

~Add a small amount of chopped cilantro and chopped white onions to consommé (optional).

~Plate tacos along with a wedge of lime.

~Squeeze lime juice on taco if desired.

~Dip taco into consommé as you eat it.

Mexican Pizza

I have never had a Taco Bell Mexican Pizza, but I know this would taste so much better.  BTW,  I don't like retired beans, so I leave them it off.  I put a thin layer of sour cream on mine instead.  This looks like a lot to do in the recipe, but it's quick and easy.

MEXICAN PIZZA

(makes 4)

Refried Beans Ingredients: 

*1 (16 ounce) can refried beans

*1/4 cup sour cream

*1/4 teaspoon ground cumin

Filling Ingredients:

*2 pounds ground beef 

*1 small yellow onion, chopped fine

*1 small tomato, diced small 

*2 garlic cloves, minced

*1/2 cup cheddar cheese, shredded

Seasoning Ingredients (or a package of taco seasoning mix)

*1 teaspoon cumin

*1teaspoon onion powder

*1 teaspoon paprika

*1 teaspoon oregano

*2 teaspoons garlic salt

*1/4-1/2 teaspoon cayenne pepper (optional)

Sauce Ingredients (or buy salsa)

*1 (8 ounce) can tomato sauce 

*1 tablespoon white vinegar

*1/3 cup water

*1/4 teaspoon granulated sugar

*2 teaspoons minced onion

*1 teaspoon minced garlic

*1 teaspoon chili powder

*1/2 teaspoon paprika

*1/8-1/4 teaspoon cayenne pepper

Topping Ingredients:

*8 (8-9 inch) flour tortillas

*corn mesa (small amount and optional, but makes the tortillas even tastier)

*1/4 cup vegetable oil (for frying tortillas)

*2 cups cheddar cheese, shredded

*1/2 cup mozzarella cheese (or a white Mexican melting cheese)

*black olives, sliced (optional)

*jalapeno peppers, sliced (optional)

*green onions, chopped (optimal)

*1 small tomato, diced (Roma works best)

Sauce Directions:

~In a medium saucepan, over medium heat add all the ingredients.

~Bring to a low boil, stirring often.

~Simmer for 5-10 minutes.

~Remove from heat and set aside.

Refried Beans Directions:

~In a small saucepan, add refried beans, sour cream, and cumin.

~Heat over medium heat until hot, stirring often.

~Remove from heat and set aside.

Filling Directions:

~In a large skillet, add tomatoes, onions, and minced garlic, cooking for 1-2 minutes over medium heat, stirring often.

~Add ground beef and cook until beef is browned and done, breaking up meat as it cooks.

~Add seasonings and cook for another 1-2 minutes, staring continuously.

~Stir in 1/2 cup cheddar cheese, and stir for just a minute or so (cheese does not need to be completely melted).

~Remove from heat and set aside.

Cooking Tortillas:

~Heat up 1/4 cup vegetable oil or medium-high heat.

~Lightly sprinkle both sides of flour tortillas with corn mesa.

~Place tortillas into hot grease and cook both side until lightly browned (flatten any air bubbles that form in the tortilla with a spatula).

~Remove from grease and allow any excess grease to drip from tortilla.

~Set aside until ready to fill.

Putting The Pizza Together:

~Preheat oven to 350 degrees.

~Spread a layer of the bean mixture over a tortilla.

~Spread meat mixture over the bean mixture.

~Sprinkle 1/2 cup cheddar cheese over top of meat mixture.

~Sprinkle 1/8 cup Cacique Cheese Oaxaca over cheese.

~Top with another tortillas.

~Spread some sauce mixture over top of tortilla.

~Sprinkle 1/2 cup cheddar cheese & 1/8 cup Cacique Cheese Oaxaca over sauce.

~Place whatever toppings you choose over cheese, expect tomatoes (I like them all).

~Place on a baking sheet (I actually do this as I put it together).

~Bake for 4-5 minutes.

~Turn oven up to broil, and cook for 1-3 minutes or until the cheeses have melted.

~Add chopped tomatoes and a dollop of sour cream if you choose.

~Cut into four pieces and enjoy (optional).

Mexican French Toast

 I had this for the first time a few days ago and boy was it good.   So fluffy and good.  Now normally you put sliced banana on top, but I don't like bananas so I leave them off.  

MEXICAN FRESH TOAST

(Mike 10-12 slices)

Syrup Ingredients:

*1/2 cup light brown sugar

*1/2 cup water

*1/4 cup granulated sugar

*2 cinnamon sticks 

*dash of ground black pepper

*freshly grated nutmeg  (or 1/4 teaspoon ground nutmeg

French Toast Ingredients:

*1 1/2 cups milk

*1/2 cup heavy cream

*1 teaspoon pure vanilla extract

*4 large eggs separated

*1/8 teaspoon salt

*vegetable  oil or cooking spray 

*10-12  slices thick cut bread of your choice (I use Texas toast).

*1-2 bananas, sliced

Syrup Directions:

~Mix light brown sugar, water, granulated sugar, cinnamon sticks, pepper, and nutmeg.

~Cook over medium heat until hot.

~Reduce heat to a simmer and simmer for about 10 minutes, stirring often (the mixture will thicken up a little bit).

~Remove from heat and allow to cool (I like to pour mine through a mesh strainer into a small bowl after it's cooled for 15 minutes).

French Toast Directions:

~Bring milk and heavy cream to a low boil.

~Remove from heat and stir in vanilla extract.

~Set aside and allow to cool.

~Separate eggs into two different bowls, putting the eggs whites into a large mixing bowl.

~Add salt to egg whites.

~Whisk eggs whites until you the eggs whites are foamy and have  soft peaks

~Add egg yolks.

~Whisk until well mixed and mixture is creamy with peaks.

~Pour some vegetable oil into a skillet and heat over medium heat.

~Dip thick bread into milk mixture until well coated.

~Dip into egg mixture until all sides are coated.

~Place into hot oil and fry until a golden brown.

~Flip and cook the other side.

~Plate French toast, add slice bananas, and drizzle syrup on it (add butter if you want).

Smash Burger Tostada

Put whatever you want to go on this burger.  My favorites are, Guacamole, Pico De Gallo, sour cream, and shredded lettuce.   It makes for one sloppy burger, but boy it it good.   You can also spread a little refried beans to the tortilla before putting it on the burger (I don't because I don't like beans of any kind).  If you want to make tacos use larger tortillas.  

SMASH BURGER TOSTADA

(makes 4)

Ingredients:

*1 pound ground beef (I use 20/80)

*1/2 teaspoon chili powder

*1/2 teaspoon cumin

*1/2 teaspoon paprika

*1/4 teaspoon onion powder

*1/2 teaspoon garlic powder

*1/2 teaspoon oregano 

*1 teaspoon ground black pepper

*1 teaspoon salt

*4 small tortilla (flour, corn, or carb free)

Toppings (all optional)

*shredded Mexican blend cheese or Mexican melting cheese (I use Oaxaca)

*Jalapeño pepper, sliced thin 

*refried beans

*shredded lettuce

*guacamole

*pico de gallo or salsa

*Sour cream

Directions:

~In a medium bowl, add ground beef, chili powder, cumin, paprika, onion powder, garlic powder, oregano, pepper, and salt.

~Mix until seasons are mixed in (do not over mix).

~Divide meat into quarters and from into balls.

~Heat up a skillet.

~Once skillet is hot, add ground beef.

~Let cook for 1 minute.

~Place tortilla over top of meat and push down with a spatula to flatten burger as thin as possible (if you are going to use refried beans, spread it on the tortilla and place on burger bean side down).

~Remove the tortilla and set aside.

~Cook for about 2-4 minutes.

~Flip and place tortilla back on burger.

~Cook for another 2-4 minutes.  

~Flip tortilla side down and cook for one minute.

~Top with desired toppings and enjoy.

Chorizo Cheesy Tacos

 Oh my is this good.    I personally think it's fine for dinner, even though it's supposed to be an appetizer.   It's really good as a dip with fresh corn chips.  

CHORIZO CHEEZY TACOS

Ingredients:

*1 tablespoon lard (or vegetable oil)

*1/2 medium yellow onion, chopped

*1 jalapeño pepper, seeds removed (unless you want the extra heat) and chopped small

*1 1/2 pounds  chorizo 

*1 roma tomato

*2 chili poblanos,  roasted 

*Oaxaca cheese (if you can't find that use mozzarella cheese)

*8 small flor or corn tortillas (or chips for dipping)

Directions:

~Preheat oven to 400 degrees.

~Heat up a large heavy oven proof skillet (I use my cast iron pan).

~Put lard in and allow it to melt.

~Add in onion and jalapeño pepper, and cook for 2-3 minutes, stirring often.

~Add in chorizo,  chop meat as it cooks.  Cook for about 7-8 minutes.

~Stir in  chili poblanos and tomato, cook for 2 more minutes.

~Remove from heat.

~Remove half of the mixture and place it into a bowl.

~Spread remaining half evenly over bottom of the pan.

~Add cheese evenly over top of chorizo.

~Even sprinkle the rest of the chorizo over the cheese.

~Bake in preheated oven for 5-7 minutes, or until cheese is melted, bubbly, and golden brown.

~Remove from oven and fill tortillas and enjoy or dip corn chips into it.

Guacamole

 Great dip or for tacos or a burger. 

GUACOMOLE 

Ingredients:

*3 ripe avocados 

*juice squeezed from one lime

*1/4 cup white onion, finely chopped

*2 garlic cloves, minced fine

*1/4 cup chopped fresh cilantro

*1 large roma tomato, chopped small

*1/2 teaspoon ground cumin 

*1/2 teaspoons salt (I use course)

Directions:

~In a medium bowl, mash avocados with lime juice.

~Add in remaining ingredients and mash until well incorporated.

~Cover and refrigerate for one hour.

Chorizo

 You can make this all from scratch as shown below or you can buy Chorizo Seasoning in the store.  If the store carries it, it would be by the taco seasoning.     This makes the best tacos!    You can also put these in casings for some chorizo dogs.

                                   this is uncooked

CHORIZO

(makes 2 pounds)

Ingredients:

*2 pound ribeye or pork shoulder, ground 

*1/4 cup guajillo chili powder (I got some at our local Mexican grocery store)

*2 tablespoons ancho chili powder

*1/4 cup white vinegar

*1/2 teaspoon ground cinnamon

*1/8 teaspoon ground cloves

*2 bay leaves, ground up small

*1 1/2 teaspoons garlic powder

*1 1/2 teaspoon onion powder 

*1 1/2 teaspoon mexican oregano 

*1 1/2  teaspoons onion powder

*1 teaspoon smoked paprika

*1 teaspoon ground cumin 

*1/4 teaspoon ground ginger

*1 teaspoon ground black pepper

*1 1/2 teaspoons salt

*2 tablespoons vegetable oil

Directions:

~In a large bowl, mix ground beef or pork with all of the seasonings (not vegetable oil).

~Mix until well incorporated (do not worry about over mixing it).

~Mix in oil until all mixed.

~Place chorizo into a smaller bowl and cover with plastic wrap.

~Refrigerate for 24-48 hours.

~Cook as directed in recipes.

Mock Chipotle Chicken Burrito Bowl

 You can make a burrito out of this if you prefer.   Just make as directed below and put into a large flour tortilla, and wrap up.  BTW, this works great for a burrito bar.

MOCK CHIPOTLE CHICKEN BURRITO BOWL

(serves 6)

Marinade Ingredients:

*3 boneless, skinless breasts or 6 boneless, skinless chicken thighs

*1 teaspoon cumin powder

*1/4 teaspoon onion powder

*1 teaspoon dried oregano (I used Mexican oregano)

*1 tablespoon chili powder 

*2 teaspoon kosher salt

*1 teaspoon ground black pepper

*2 tablespoon vegetal oil or olive oil

*1 (7 ounce) can chipotle peppers in adobo sauce

*3 garlic cloves, minced

*1 cup water

Topping Ingredients (pick which ones you want)

*2 cups cooked white or Mexican rice

*1 1/2 cups Pico de Gallo  or salsa 

*1 (6 ounce) package white sharp cheddar cheese, shredded

*1 (8 ounce) package Monterey Jack cheese, shredded 

*1 (15.5 ounce) can white sweet corn, drained

*1 (15.5 ounce) can black beans, rinsed and drained 

*lettuce, shredded

*1 red bell  pepper,  sliced and seeds removed

*1 green bell pepper sliced and seeds removed

*1 white onion, sliced

*guacamole

*queso blanco 

*sour cream

Marinade Directions:

~Place 1 teaspoon cumin, 1/4 teaspoon garlic powder, 1 teaspoon dried oregano, 1 tablespoon chili powder, 2 teaspoons kosher salt, 1 teaspoon ground black pepper, 2 tablespoons olive oil, 1 (7 ounce) can chipotle peppers in adobe sauce, 3 minced garlic cloves, and 1 cup water in  a gallon size zip-loc bag

~Seal bag and mix the ingredients.

~Open and place 3 boneless, skinless chicken breasts or boneless, skinless chicken thighs in marinade.  

~Place in refrigerator for at least 6 hours before using.

Lets Make the burrito bowls:

~Heat up a griddle, grill, or cast-iron pan over medium heat.

~Remove the chicken from the marinade and shake off any excess marinade.

~Place onto hot pan/grill and cook on both sides until chicken is done.

~Remove from pan/grill and allow to rest for five minutes.

~Cut up into bite size pieces.

~Place cooked rice in bowl.

~Add chicken 

~Add desired toppings

Mock Chipotle Queso Blanco

 I do not make this spicy (ok maybe a small amount of kick), but you can make it as spicy as you want.  This is a great dip of nachos  or over tacos.  

MOCK CHIPOTLE QUESO BLANCO

Ingredients:

*2 cups whole milk

*1 tablespoon yellow onion, chopped fine

*1-2 tablespoons Serrano pepper, seeds removed and chopped fine

*1 tablespoon poblano pepper, seed removed and finely chopped

*1 teaspoon chipotle pepper, seeds removed and chopped fine (get one from a can of chipotles peppers in adobo sauce)

*1 garlic clove, minced

*3 tablespoons cornstarch

*1/4 cup water

*1 cup sour cream

*2 cups Monterey jack cheese, grated

*1/3 cup sharp white cheddar cheese, grated

*1 tablespoon tomato, seed removed, and chopped small

*1/4 teaspoon salt

Directions:

~Shred the cheeses and mix together.

~In a medium sauce pan, over medium heat pour in milk.

~Add in onion,  serrano peppers, poblano peppers, chipotle pepper, and garlic.

~In a cup or small bowl, whisk water and cornstarch together until smooth.

~Whisk into milk.

~Bring milk to a high boil, whisking very often until thickened.

~Turn down heat to a lowest heat and whisk in sour cream until well incorporated.

~Whisk in cheese 1/2 cup at a time, whisking until melted between additions.

~Stir in chopped tomato.

~Serve warm or cooled.  

Pico De Gallo

 This is super easy and quick to make.   Great to go on tacos, fajitas, nachos or just as a dip.

PICO DE GALLO

Ingredients:

*8-10 small tomatoes (or Roma), chopped

*1/2 medium white onion, chopped small

*1/2-3/4 cup cilantro, chopped

*2 teaspoons coarse salt (I use sea salt)

*zest from one lime

*juice from 1 lime

Directions:

~In a medium bowl, 8-10 chopped small tomatoes, 1/2 chopped white onion, 1/2-3/4 cup chopped cilantro, 2 teaspoons coarse salt, zest for lime, lime juice from 1 lime, and mix all the ingredients.

~Cover and refrigerate for at least 1 hour.

Mexican Street Burgers

 You can make this spicy or leave out the spices.   I do both, because some of my family likes spice and some do not.  I have different toppings that would be awesome on this burger.  Just choose your favorite or mixed a couple.  I like the cilantro mayo and fresh salsa on mine.

MEXICAN STREET BURGERS

(serves 4)

Cilantro Mayo Ingredients:

*1/2 cup mayo

*1/2 garlic bulb, roasted and chopped and made into a paste

*1/4 cup fresh cilantro, chopped fine

*roasted small jalapeño pepper, chopped small (I remove the seeds and only use a small amount)

Salsa Ingredients:

*1 small tomato chopped

*2 tablespoons chopped white onion

*2 tablespoon chopped fresh cilantro

*1 teaspoon ground black pepper

*1/2 teaspoon salt

*1/2 tablespoon lime juice

Burger Ingredients:

*1 1/2 pounds ground beef 

*1 teaspoon Worcestershire sauce 

*1 teaspoon salt

*1 teaspoon ground black pepper 

*2 teaspoons taco seasoning

*4 hamburger buns (I make my own hamburger buns)

*4 slices pepper jack cheese

*4 slices ham (optional)

*lettuce (whatever type you prefer)

*small red onion, sliced

*salsa (whatever is your favorite.  I make my own salsa)

Cilantro Mayo Directions:

~In a small bowl, mix all ingredients.

~Cover and refrigerate for at least 1 hour (I make mine the night before or int the morning).

Salsa Ingredients:

~In a small bowl, mix all the ingredients together.

~Cover and refrigerate for at least 1 hour.

Burger Ingredients:

~Mix ground beef, Worcestershire sauce, salt, pepper, and taco seasoning together.

~Form into two patties (Make them thin or thick, whatever you prefer).

~Grill burgers to desired doneness.

~Place cheese on burgers and allow to melt a little bit.

~Durning the last few minutes of cooking the burger toast the inside of the buns (optional).

~Also during the last few minutes of the burgers cooking heat up the ham on the grill.

~Spread a little cilantro mayo over bottom of bun.

~Place the ham on bottom bun.

~Place burger over ham.

~Top burger with onion, lettuce and salsa.

~Spread some cilantro mayo on toasted side of top bun.

~Place top bun on burger and enjoy.

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Extra Burger Toppings:

Mexican Street Corn 

*4 large ears of corn, grilled and kernels cut from cob (or 3 cups of frozen corn kernels, thawed)

*2 tablespoons mayo

*3 tablespoons sour cream

*1/2 tablespoon olive oil

*zest from 1/2 lime

*juice from 1/2 lime

*2 teaspoons chili powder

*1/2 teaspoon kosher salt

*1/4 teaspoons ground black pepper

*2 teaspoons dried cilantro (or 1/4 cup fresh, chopped small

Directions:

~Mix all the ingredients together until well incorporated.

~Cover and refrigerate for at least 1 hour for best taste.

Guacamole Topping:

*1 ripe avocado, peeled and diced small

*2 small tomatoes, diced small

*1/4 cup red onion, chopped small

*1/2-1 teaspoons garlic, minced

*1 teaspoon lime juice

*1/2 teaspoon salt

*1/4 teaspoon ground black pepper

Directions:

~Mx all the ingredients until well blended.

Bean Salsa

*1 medium tomato, diced small

*1/2  medium red onion, chopped small

*1 1/2 cups red kidney beans, rinsed and drained

*1/2 cup fresh coriander, chopped

*2 tablespoons olive oil

*zest from 1/2 lemon

*juice from 1/2 lemon

Directions:

~Mix all the ingredients until well mixed.

Mexican Coleslaw:

*2 carrots, peeled and shredded 

*half of cabbage, shredded

*4 green onions chopped (including the greens)

*1 clove garlic, minced

*1/4-1/2 cup fresh cilantro, chopped

*1/4 cup apple cider vinegar

*2 tablespoons olive oil

*1 teaspoon dried cumin

*1 teaspoon dried oregano

*zest from one lime

*juice from one line

*1/2 cup sour cream

Directions:

~In a large bowl, whisk minced garlic, cilantro, apple cider vinegar, olive oil, cumin oregano, lime zest, lime juice, and sour cream together.

~Add in cabbage, carrots, and red onion and mix until well coated.

~Refrigerate for at least 1 hour for best taste. 

Dulce de Leche

Super easy to make and so good.  I love it on ice cream, cheesecake, to dip apples in and on and on. 

The shorter cooking times will produces a light colored caramel, while the longer time produces a darker richer caramel.  

DULCE DE LECHE

(makes 1 can)

Ingredients:

*1 (14 ounce) can sweetened condensed milk

*Water

Stove Top Directions:

~Remove label from can.

~Place can into a large pot and fill with water about 2-3-inches over the can.

~Bring to a boil.

~Reduce heat to a simmer, and simmer for 2-3 hours (check to make sure water stays a couple inches about the can).

~Remove from heat and allow to cool.

~Remove lid, and enjoy.

Oven Directions:

~Preheat oven to 425 degrees.

~Pour sweetened condensed milk into a pie plate and cover lightly with aluminum foil.

~Place pie plate into a large roasting pan.

~Carefully pour water into roasting pan, filling to about 1-inch deep.

~Bake for  90-120 minutes.  

~Allow to cool.

~Whisk to remove and lumps.

Slow Cooker Directions:

~Remove label.

~Place cans on their side.

~Cover cans with hot water about 2-3 inches over can.

~Set on low and cook for 8-10 hours.

~Remove from hot water and submerge in cold water.

~Allow to cool completely before opening.

Instant Pot Directions:

~Remove label.

~Place can sideways into instant pot liner.

~Fill water to line level on pot (making sure the can is fully submerged by 3-4 minutes.

~Put lid on and set on pressure cooke on hight for 35-40 minutes.

~Do a natural release.

~Allow to completely cool, before removing can from water.

***You can store Dulce de Leche in the refrigerator in a covered container for up to 14 days or freeze for up to 2 months.  

Mexican Cinnamon Cupcakes

 These are a cross between a cupcake and a muffin.   Very tasty, even without the frosting.

MEXICAN CINNAMON CUPCAKES

(makes 18)

Cupcake Ingredients:

*2 cups all-purpose flour

*1 1/4 cups granulated sugar

*2 teaspoons ground cinnamon

*1/4 teaspoon baking soda

*1 teaspoon baking powder

*1 teaspoon salt

*2 teaspoons vanilla extract

*1/2 cup butter, room temperature 

*3 large egg whites

*1/2 cup whole milk

*1/2 cup sour cream

*cinnamon sugar

Frosting Ingredients:

*1/2 cup cinnamon toast crunch cereal 

*1/2 cup butter, softened

*8 ounces cream cheese, softened

*4 cups powered sugar

*2 teaspoons vailla extract

*milk (only if needed)

Cupcake Directions:

~Preheat oven to 350 degrees.

~Place cupcake lines into a cupcake pan.

~In a large mixing bowl, whisk flour, cinnamon, sugar, baking soda, and baking powder together.

~Add, egg whites, sour cream, vanilla, and milk and beat until batter is smooth (this batter will be thicker than most cake batter).

~Fill cupcake liners about 1/3 full.

~Sprinkle cinnamon sugar on top.

~Put more batter in liners (fill about 2/3 full).

~Sprinkle with more cinnamon sugar.

~Bake for 15-18 minutes, or until done.

~Remove from oven and allow cupcakes to cool

Frosting Directions:

~Place cinnamon crunch cereal into a food processor, and pulse until fine crumbs.

~In a medium mixing bowl, beat butter and cream cheese together until smooth.

~Add in cinnamon crunch crumbs, powdered sugar, and vanilla and beat until smooth and creamy.

~If it's to thick add milk 1 teaspoon at a time, and beat until frosting is at desired consistency.   

Champurrado (Mexican Hot Chocolate)

A delicious thick Mexican Hot Chocolate.  Great for dipping cookies into.  

CHAMPURRADO

(serves 6)

Ingredients:

*2 cups water

*3 cinnamon sticks

*1 star anise

*1/2 cup masa (corn flour)

*4 cups whole milk

*1 Mexican chocolate disk (Abuelita)

*1/2 cup brown sugar

Directions:

~In a large saucepan, combine 2 cups water, 3 cinnamon stick and 1 star anise.

~Bring to a boil.

~Remove for heat, cover with lid and allow to steep for 30-40 minutes.

~Remove cinnamon sticks and star anise.

~Return to low heat and slowly whisk in 1/2 cup masa.

~Turn heat up to medium heat and add4 cups whole milk, 1 chocolate disk, and 1/2 cup brown sugar.

~Add cinnamon sticks back to mixture.

~Stir until well mixed and mixture comes to a slow boil.

~Simmer over low heat for 10-15 minutes, stirring often.

~Remove cinnamon sticks and serve.

~Top with whipped cream and a dash of cinnamon if desired. 

Churros

 What a great way to finish off your favorite Mexican meal.   These are good plain, dipped in chocolate, or with a scoop of ice cream.

**If you don't have a piping bag or a large star tip, you can use a zip loc bag with the corner cut off.  It will work fine, it just won't have the ridges on them.

CHURROS 

(makes 15-20)

Ingredients:

*1 cup water

*6 tablespoons butter, sliced

*1 1/2 tablespoons sugar

*1 teaspoon ground cinnamon

*1/2 teaspoon salt

*1 cup all-purpose flour

*3 large eggs

*1 teaspoon vanilla extract

*oil for frying (3-4 inches deep in pan)

*3/4 cup granulated sugar

*1 tablespoons ground cinnamon

Directions:

~In a small bowl, mixing 3/4 cup granulated sugar and ground cinnamon.

~In a medium saucepan, add water, butter, sugar, cinnamon, and salt.

~Cook over medium heat until butter is melted.

~Stir in flour, stirring continuously, making sure flour in completely incorporated.

~Continue cooking and stirring for about 40-60 seconds.

~Remove from heat and place into a mixing bowl.

~Allow to cool for a few minutes.

~Mix in vanilla at medium speed.

~Add in eggs one at time, mixing well before adding another egg (the dough will become smooth and glossy).

~Heat oil in a large heavy bottom pan, to 370 degrees (use a candy thermometer)

~Put a large star tip in piping bag.

~Fill piping bag with dough.

~Pipe dough into hot oil, using scissors to cut dough (about 6 inches long or desired length). I only put about 4 in the pan at a time.

~Fry dough for about 90 seconds, flip and cook for another 90 seconds, or until dough is a golden brown.

~Remove from oil and place on a paper towel lined cookie sheet.

~Allow to cool for a few seconds.

~Roll churro into cinnamon sugar and set on a plate.

~Best when warm, but still good at room temperature.  

Mexican Coleslaw

 Great side dish with any Mexican meal.   

MEXICAN COLESLAW

(serves 8-10)

Ingredients:

*1 (14 ounce) bag coleslaw mix

*1/2 red bell pepper, chopped

*1/2 green bell pepper, chopped

*1/2 small yellow onion, chopped

*1/2 cup can black beans, drained and rinsed

*1/2 cup grilled corn

*1/2 cup fresh cilantro, chopped

*1/2-1 small jalapeño pepper, seeds removed and finely chopped

*3/4 cup mayo

*1/4 cup sour cream

*1 teaspoon ground cumin

*1 teaspoon chili powder

*1/2 teaspoon garlic powder

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*zest from 1 lime

*2 tablespoons freshly squeezed lime juice

Directions:

~In a large mixing bowl, combine coleslaw mix, red bell pepper, green bell pepper, onions, black beans, corn, cilantro and jalapeño pepper.

~In a small bowl, whisk mayo, sour cream, cumin, chili powder, garlic powder, salt, pepper, lime zest, and lime juice until well combined.

~Add dressing to coleslaw mixture.

~Refrigerate for at least one hour, before serving.

Walking Taco Casserole

 If you like walking tacos, you are going to love this.  Easy and quick to make.

WALKING TACO CASSEROLE

(serves 6)

Ingredients:

*1 1/2 pounds ground beef

*1 green bell pepper, chopped

*1 red bell pepper, chopped

*1 yellow onion, chopped

*3-4 garlic cloves, minced

*1 teaspoon cumin

*1/2 teaspoon chili powder

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 teaspoon ground oregano 

*1 (ounce) taco seasoning packet

*1/2 cup water or beef stock

*1 (ounce) bag of frito's corn chips

*3 tablespoons butter

*1 cup heavy cream

*2 1/2 cups sharp cheddar cheese, shredded

*cilantro, chopped (optional)

Toppings (all are optional)

*shredded lettuce

*diced tomatoes

*sour cream

*green onion tops, chopped

*fresh cilantro

*jalapeño pepper, sliced

*cheddar cheese, shredded

*salsa

Directions:

~In a large skillet, add ground beef, green bell peppers, red bell peppers, onions, garlic, cumin, chili powder, oregano, salt & pepper.

~Cook over medium-high heat until ground beef is no longer pink.

~Drain any excess grease.

~Add taco seasoning and water to beef mixture.

~Cook over medium-low heat for another 5-10 minutes.

~Remove from heat.

~In a medium saucepan, heat out butter and heavy cream.

~Add 2 1/2 cups shredded cheese, and stir until melted.

~Remove from heat and set aside.

~Spray a 9x13 inch baking dish with cooking spray.

~Layer half of the corn chips along the bottom of the prepared baking dish.

~Add ground beef mixture evenly over corn chips.

~Drizzle cheese mixture over ground beef.

~Add some cilantro over top (optional).

~Sprinkle remaining corn chips.

~Cover with aluminum and bake for 15-20 minutes.

~Bake uncovered for 10 minutes. 

~Serve with desired toppings.

Tamale Pie

The topping for this can be made a couple ways.  My husband prefers the corn bread topping, while I prefer the Masa topping.   You could even put biscuits on top if your would like.

TAMALE PIE

(serves 6)

Filling Ingredients:

*1 pound ground beef

*1/2 pound ground pork

*1 large white onion, chopped

*1 red bell pepper, chopped

*1 green bell pepper, chopped

*4 garlic cloves, minced

*1/2 jalapeño pepper, seeds removed and chopped (optional, and if you like a lot of heat keep seeds)

*1 teaspoon ground cumin

*1 teaspoon chili powder

*1 teaspoon oregano 

*1/2 teaspoon salt

*1 teaspoon ground black pepper 

*1/2 teaspoon unseated cocoa

*1 teaspoon Worcestershire sauce

*1 (15 ounce) diced tomatoes

*2 tablespoons tomato paste

*1 (15 ounce) can black beans, rinsed and drained 

*1 cup frozen corn

*1 cup cheddar cheese, shredded

*fresh cilantro, chopped

Masa crust Ingredients:

*4 cups corn flour masa

*4 cups chicken stock

*2 teaspoons baking powder

*1 teaspoon salt

*1/2 cup butter, melted

*1 cup cheddar cheese, shredded 

Cornbread Crust Ingredients:

*1 1/4 cup cornmeal

*3/4 cup all-purpose flour

*1 tablespoon granulated sugar

*1 1/2 teaspoons baking powder

*3/4 teaspoons baking soda

*1/2 teaspoon salt

*6 tablespoons butter, melted

*1 cup buttermilk 

*2 large eggs, beaten

*1 cup cheddar cheese, melted

Filling Directions:

~Preheat oven to 375 degrees.

~Add ground beef and sausage to a large oven proof skillet.

~When the meat begins to brown, add onion, red pepper, green pepper, garlic, and jalapeño peppers and cook until meat is done.

~Stir in cumin, chili powder, oregano, salt, pepper, unsweetened cocoa, and Worcestershire sauce until well mixed.

~Stir in tomatoes and tomato paste until well mixed.

~Stir in corn  and beans.

~Remove from heat.

~Add crust (choose mesa or cornbread)

Masa Crust Directions (make before filling)

~In a medium bowl, mix all the ingredients except cheese together until well mixed and soft dough.

~Mix in cheese.

~Cover and refrigerate while making filling.

~Once filling is done, drop dollops of masa mixture over filling.

~Gently spread over meat mixture.

~Bake for 30 minutes.

~Allow to cool for 10 minutes before serving.

Cornbread Crust Directions:

~Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt into a large bowl.

~Whisk melted butter, buttermilk, and eggs into a separate bowl.

~Stir the wet and dry ingredients together util well mixed.

~Stir in cheese.

~Drop spoonfuls of cornbread mixture over top of meat mixture.

~Gently spread mixture over meat mixture.

~Bake for 30 minutes.

~Allow to cool for 10 minutes before serving.