A Mexican meal is not complete without this tasty little side dish. Easy to prepare and full of flavor.
My grandmother uses this to fill tamales. I like it straight with warm tortillas and guacamole. It's spicy and delicious! And don't discard the water from the roast! It is excellent beef broth. Keep it in the freezer for soup.
Good old Mexican Tamales, just the way my great grandmother use to make. Serve and enjoy a piece of Mexico. Allow all leftovers to cool down completely and then refrigerate.
Salsa Roja or Red Mexican Salsa recipe for hot water bath canning. We do this every year as the garden peppers and tomatoes come to harvest.
A heavenly seafood casserole from 'south of the border.'
I serve this with Cindy's Enchiladas.
This is a method of bean preparation using black beans, although you can substitute any dried beans. Easy, but it takes awhile.
A twist on the famous New Mexico green chile cheeseburger, this stuffed burger is a favorite at our ranch's summer get-togethers. The cream cheese mitigates the heat from the jalapeños, but leaves the wonderful flavors of them and the green chilies intact. The chipotle mayonnaise, filling or even the uncooked burgers themselves can be made a day ahead and kept sealed in the 'fridge overnight. Just get them out of the 'fridge about half an hour before grilling.
Pump up the basic hot dog with this pineapple syrup stuffing and a wrapping of crispy bacon.
Strawberries soaked in Grand Marnier(R) are folded into a not-too-rich vanilla ice cream base to make a delicious dessert.
Make a nice, big pile of meaty nachos with a can of Cheddar cheese soup and a hefty pound of ground beef.
An easy sangria recipe that will have your guests begging for more. Gets an extra kick from brandy.
These tasty enchiladas were a Fiesta Bowl experiment. I made 24 for a party of 12 with tons of other offerings and when the game ended wished I had made 48. I'll give the recipe as I prepared it, for 24 enchiladas and if you have more than 10 show up at your pad for the Superbowl ~ for sure double the recipe and go with the 48. The cool thing about it is you can do all the prep and assembly in the morning, cover and refrigerate, then slide them into the oven 20 minutes or so before serving.
Who in the world would eat that stuff called cranberry sauce that comes in a can when this is soo dad-blasted easy to make?! This Southwestern cranberry sauce goes great with turkey, chicken, pork and even some fish.
You no doubt have heard of New Mexico green chile and red chile sauces, but did you know there was third sauce, a white sauce? Well, there is, and it is called "Jalapeño Velvet". It is a traditional sauce that sadly is not found in many restaurants anymore. Personally, it is one of my three favorite New Mexico suaces!
Here's a wonderful Southwestern tradition that's easy to put together and sooo good! If you must, you can buy canned enchillada sauce in the Latin foods section of most major food stores. To add a little more spice, either add another jalapeño during the cooking or a shake or two of Tabasco afterward.
A spicy white bean chili, totally awesome.
These deconstructed burritos will be a hit at lunch or even dinner parties. Lots of sauteed seasoned beef and chicken with beans and chipotle hot sauce really hit the Mexican spot in anyone's belly!
Don't worry about deep-frying these mini, meaty empanadas: just cut out circles of pie dough, fill them with this super easy filling, brush with some egg, and bake. They're not your traditional South American pastry, but close enough - and the guys coming over to watch the game sure aren't going to complain.
Try salsa of a different color. Tomatillos and an avocado combine to make a spicy, authentic salsa verde: that is, green salsa.