Red Pozole Recipe
Here’s an easy recipe for a soul-warming batch of Pozole Rojo! It’s one of the heartiest, most satisfying dishes in all of Mexican cuisine, and it comes with a flexibility that’s more than willing to accommodate your palate. I used pork for this batch, but the base flavor will work equally well with chicken or veggies. #pozole #recipe
Testing Chile Combos for Mole Sauces
I'm back on the Mole Train this week and testing out some dried chile combos! In particular, the Holy Trinity combo of Anchos, Mulatos, and Pasillas is a revelation for me and I'm super excited to build some Mole out of it. For reference, Mulatos are similar to Anchos but they ripen to a dark brown before being picked. This additional time on the vine gives them a big, bold flavor with hints of licorice and tobacco. And to my palate they don't have the fruity undertones that Anchos have.
Authentic Flour Tortillas
These Authentic Flour Tortillas use only four ingredients: flour, salt, lard, water. And they are significantly better than store-bought tortillas! If the lard freaks you out then you can always use olive oil or bacon drippings in place of it -- I have separate recipes on the site for those versions. #flour #tortillas
Here are the ingredients used in our Mexican Frittata. I find the chorizo-jalapeno-cheese combo irresistible but you can always make a vegetarian version too. So good! 10 eggs 1 potato 1 chorizo sausage link 1/2 onion 2 jalapenos 1/2 cup chopped cilantro (approx. 15-20 sprigs) 1/2 cup cubed cheese (I used Jack) shredded Cotija cheese 1/2 teaspoon chipotle powder 1/2 teaspoon salt freshly cracked black pepper olive oil #mexican #frittata
Masa Harina Cornbread
I finally got around to experimenting with Masa Harina in cornbread and I'm glad I did! It seems to give it a bump in flavor and make it more "corny". I also used chipotles in adobo for some heat but you can consider that optional. #cornbread
What Are Morita Chiles?
Morita Chiles are jalapenos that have been dried and smoked. In the States you'll frequently see them referred to as Chipotles. These little fireballs also act as the starting point for canned chipotles in adobo. mexicanplease.com
Avocado Hummus Tostadas
I topped these Avocado Hummus Tostadas with some Cucumber Pico de Gallo and they were delicious! Feel free to get creative with the Avo Hummus as it is quite versatile. mexicanplease.com
Avocado Hummus and Cucumber Pico de Gallo Tostadas
What a great vegetarian meal! This is still one of the most popular recipes on the site -- if you're new to the Avocado Hummus please give it a go as it is scrumptious! #avocado #tostadas
Not pictured is the smell of roasting poblanos wafting through the house! This is a great soup for cold days -- it has real zip and it's made from fresh, wholesome ingredients. So good! mexicanplease.com
Roasted Poblano Soup
I've been tweaking the measurements in this Poblano Soup recently and thought I would repost it for anyone who's new to it. It's one of my favorite recipes on the site, and it's the perfect antidote for cold, grey days. #poblano #soup
What Can I Make with Chipotles in Adobo?
Wondering what you can make using chipotles? Here are 23 easy recipes that will make you a lifelong fan of these little fireballs. Keep an eye out for the Refried Beans as I make that one all the time and it is epic :) mexicanplease.com
23 Chipotles in Adobo Recipes
Got Chipotles in Adobo in the house? Here are 23 recipes you can make using these fiery beauties. Keep an eye out for the Chicken Tinga as it is one of my favorite recipes on the site! #chipotle #recipes
Chicken Taco Salad
I've been making this Chicken Taco Salad recently and it's a real treat! There's some leeway on how you cook the chicken, but the Avocado Dressing is non-negotiable! The Avo Dressing gives it such a fresh, vibrant flavor and it's super easy to make too. Awesome :)
Working with Guajillo Chiles
It’s definitely worth your time to get familiar with Guajillo chiles! They’re one of the most common dried chiles used in Mexican cuisine, but for some reason they aren’t as common in the States. Guajillos have slightly fruity undertones and overall they have a more laid back flavor, but don’t let that stop you from buying them. They can really enhance sauces and meat rubs, providing a flavor that you can’t get from any other chile.