Mexican

Frito Corn Salad

  Came across this summer side dish on tik-tok and have to put my own spin on it! This dish is perfect for BBQ side dish, poolside on a hot summer day. This recipe serves about 4, so double it for a BBQ and also wait to add the chips until you are ready to serve so they don't get soggy. 

When it comes to the spices, be sure to add the chili powder or cayenne pepper to your liking. You can always add more later if its not spicy enough.

Ingredients

1 can corn, drained

1/2 C mayonnaise

1/2 C - 1 C shredded cheese

1/4 C bacon bits

2 green onions, diced

1/2 red bell pepper, diced

1/4 C cotija cheese (optional)

1 tsp chili powder or cayenne pepper

1/8 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp black pepper

1/8 tsp salt

2 C chili cheese Fritos crushed

In a mixing bowl combine all ingredients except the Frito chips. Place in the fridge for at least 30 minutes. When ready to serve, stir in the crushed chili cheese Fritos.

Taco Pasta

 This creamy, spicy, taco pasta is great for any day. Super simple to put together and full of flavors. 

Add your favorite taco toppings like sour cream, lettuce, salsa, hot sauce, avocado, etc.!

Ingredients

2 C rotini pasta, cooked al dente

1/2 C reserved pasta water

1 tsp oil

1/4 yellow onion, diced

1/2 Tbsp garlic, minced

1/2 lb. ground beef

2 Tbsp taco seasoning

1/2 can petite diced tomatoes

2 Tbsp heavy cream

1/2 C chicken broth

1 jalapeno, seeded and diced

3/4 C shredded cheese

Cilantro for garnish

In a large pan over medium high heat, add the oil. When hot add the onion and cook until softened. Add the garlic and cook for another minute.

Add the ground beef and cook until no longer pink.

Stir in the taco seasoning and jalapeno, and cook for a few minutes to incorporate the flavors.

Add the chicken broth and heavy cream. Stir in the cheese.

If sauce is too thick, add more chicken broth or pasta water.

Stir the pasta into the sauce until fully coated. Garnish with cilantro and serve.

Street Corn Rice

 I found a new love for Mexican Street Corn when we went to the flea market last year. So naturally, whenever I come across a street corn recipe...I must try it! 

I came across this recipe on YouTube from 'Views on the Road' and had to make it my own. With a few adjustments, this rice came out better than expected!

Ingredients

1 C rice

1 Tbsp butter

1/2 Tbsp oil

1 C chicken broth or water

6 Tbsp heavy cream

1/2 Tbsp chicken bouillon

1/2 tsp chili powder

1/2 tsp garlic powder

1 C corn

1-2 Tbsp lime juice

1/4 C mayonnaise

3 Tbsp cotija

Cilantro

Tapatio or hot sauce of your choice

Tajin, optional

In a pot over medium high heat, add the oil and butter until melted. Add the rice and cook until browned.

In a separate bowl combine the broth, heavy cream, chicken bouillon, chili powder, garlic powder, corn and lime juice. Pour over the browned rice and stir.

Bring to a boil, turn heat to low and cover. Cook 20 minutes covered, turn off heat and let sit 5-10 minutes.

Remove lid and fluff the rice.

Add the mayonnaise, cotija, cilantro and tapatio. Gently stir to combine and serve topped with more cotija, tapatio and tajin.

*adjust the chili powder to your liking and lime juice to your liking. I personally like more chili powder in mine

Pork with Green Chile Sauce

 This is very similar to Chili Verde but a more smoother sauce and can be good on chicken as well. Serve with a side of steamed rice, pinto beans and a warm flour tortilla.

Ingredients

3 lb. pork meat, cubed

1 Tbsp oil

1 tsp salt

1 tsp black pepper

8 tomatillos, cleaned and halved

2 jalapenos, stems removed and halved

1/2 yellow onion, diced

5 cloves garlic, skin removed

1 1/2 Tbsp chicken bouillon

1 tsp ground cumin

1/2 tsp black pepper

1/2 tsp oregano

2 C chicken broth

2 cans chopped green chiles

In a large skillet over medium-high heat, add the oil and pork. Make sure the meat is spread out on the bottom of the pan and let sit for 10 minutes. Add the salt and pepper to the top.

Once browned, stir the meat and continue cooking until the meat is fully cooked and is brown/crispy.

In a blender add the tomatillos, jalapenos, onion, garlic, chicken bouillon, cumin, pepper, oregano, broth and green chiles. Blend until smooth.

To the pan of pork, add the sauce. Stir to combine and bring to a simmer.

Lower the heat, cover and cook for 30 minutes, stirring occasionally.

After 30 minutes, test your meat to make sure it is fork tender. T

Mexican Street Corn Pasta Salad

The perfect summer side dish for grilled chicken, tacos, burgers, you name it! It tastes just like Mexican Street Corn!

Top with crushed Flaming Hot Cheetos for a spicy crunchy kick!

Ingredients

16 oz rotini pasta

1 Tbsp olive oil

2-15oz cans corn, drained

1 C Cotija cheese

1/3 C chopped cilantro

1/2 C Greek yogurt

1/2 C sour cream

1/2 C mayonnaise

1/2 tsp garlic powder

3 Tbsp lime juice

2 tsp lime zest

1 tsp chili powder

Salt and pepper to taste

Cook pasta according to package directions until al dente. Drain and place in a large bowl. Toss with olive oil and place in refrigerator to chill.

In a bowl, combine the yogurt, sour cream, mayonnaise, lime zest, juice, garlic powder and chili powder.

Remove pasta from refrigerator and add the corn, Cotija and cilantro. Stir to combine.

Pour 3/4 of the dressing mixture over the pasta and toss until everything is well coated.

When ready to serve, drizzle remaining dressing over the top.

*This is best served right away, as the pasta soaks up the dressing. You can always make more dressing to add to the pasta when ready to serve.

Entomatadas

Simple and delicious take on enchiladas/tacos. You can use any type of filling like beef, beans, shrimp, cheese. Top with avocado, tomato, onion, sour cream, lettuce and serve with a side of rice and beans!

Ingredients
2 chicken breasts 

10 roma tomatoes

1 jalapeno

1 onion, divided

5 garlic cloves

3 bay leaves

1 1/2 Tbsp chicken bouillon

2 tsp oregano

salt

Queso fresco, crumbled

Corn tortillas

Oil

Avocado

Add the chicken, to a pot with salt, 1/4 onion, 2 garlic cloves, 1 bay leaf and cover with water. Place on the stove over medium-high heat and cook for 25 minutes, until cooked.

In another pot add the tomatoes, jalapeno, 1/2 onion and cover with water. Place on the stove over medium-high heat and cook for about 15 minutes, until tomatoes begin to crack/peel.

Remove the tomatoes from the heat and pour into a strainer. 

Once the chicken is cooked, remove from the pot. Reserve the broth. Once cooled, shred the chicken. 

To a blender add the tomato, onion, jalapeno, chicken bouillon, oregano, 3 garlic cloves, 2 bay leaves and 1/2 C chicken broth. Blend until smooth.

Place oil in a pan over medium heat. Once hot, add the sauce, stir and bring to a simmer. Continue simmering for 5-10 minutes. Turn off heat and set it to the side.

In a pan over medium-high heat, add oil so it covers the bottom of the pan. Once oil is hot, place your tortilla in the oil and let sit for about 10 seconds, flip, and sit for another 10 seconds. Remove to a paper towel lined plate and repeat the process to the remaining tortillas.

Remove oil from the pan, leaving about 1 tsp in the pan. Add the remaining 1/4 onion, chopped, to the pan and cook until just softened.

Once onions are soft, add the chicken and stir to combine. Cook for about 2 minutes and then add 1/2 C of the sauce. Stir to coat and remove from heat.

Dip a corn tortilla into the sauce, place on a plate and add chicken and queso fresco. Fold in half or roll up. Continue this process with the remaining tortillas and chicken. 

Serve as you go to keep them warm. Top with more sauce, sour cream and slices of avocado.

Chile Colorado Asada

Chile Colorado...how can you go wrong with this sauce! I could seriously just pour the sauce over some rice and enjoy it. Today, it was tacos. I had leftover carne asada meat in the freezer and decided to try it out. Fried up some taco shells and it instantly became a new favorite. 

If you take anything from this recipe...just take the sauce!

Ingredients

For the meat

1 Tbsp oil

2 lb carne asada, sliced

1/2 yellow onion, diced

2 garlic cloves, minced

1 bay leaf

4 cups water, plus 2 C or as much needed

1 tsp chicken bouillon

For the sauce

10 dried New Mexico chiles, stems and seeds removed

3 whole garlic cloves

1 tsp Mexican oregano

1/2 tsp ground cumin

In a pan over medium-high heat, add the oil. Once heated, add the meat and sear until browned on each side.

Add the onion, garlic, bay leaf and 4 C water.

Bring to a simmer and then lower heat to medium-low. Continue cooking until meat is tender, about 30-45 minutes. 

When water gets low, add another 2 C hot water. The water should be barely covering the meat when you are ready to add the sauce, so add more or less water as needed.

Add the chiles to a pot and cover with water. Place pot over medium high heat and bring to a boil. Continue simmering until chiles are soft, between 5-10 minutes. Don't let them overcook or sit in the hot water for too long or they will become bitter.

Save the chile water, as this will be needed for your sauce.

Remove the chiles from the water and place into a blender. Add the garlic, oregano and cumin. 

Add 3/4 chile water and blend until smooth.

When the water is just above the meat, add your chile sauce to the pan (you may need to strain the sauce for a smoother consistency).

Add the chicken bouillon, stir and let simmer over medium heat until the liquid cooks down and the sauce is a smooth, slightly thick consistency.

Serve in tacos, over rice, in burritos, or just eat enjoy a bowl.

Chile Verde

 One of my favorite Mexican dishes where all I need is a flour tortilla. This dish is so comforting and the pork becomes perfectly tender. You can serve with beans and rice or simply enjoy it as a stew.

Ingredients

1 Tbsp oil

1 lb pork shoulder, cubed

2 cloves garlic, minced

1 tsp salt

1/2 medium onion, diced

4 Anaheim chiles, roasted, de-stemmed & de-seeded**

1 can diced green chiles

1 jalapeno

1/2 bunch cilantro

2 C chicken broth

1/2 tsp ground cumin

1/2 tsp black pepper

1/2 Tbsp chicken bouillon

1/4 C sour cream

1/2 tsp oregano

In a blender, add the Anaheim chiles, green chiles, jalapeno, cilantro and chicken broth. Blend to combine until it is a smooth consistency.

In a pan over medium high heat, add the oil and let heat up. Once hot, add the pork and let sit. Do not stir.

After about 3 minutes, the meat should be nicely browned. Flip over and let the meat sit for another 3 minutes.

Lower the heat to medium and add the garlic, salt and onion. Stir to combine and let cook for 1 minute.

Add the blended green sauce, cumin, pepper and chicken bouillon. Stir to combine, bring to a simmer and let cook for 20 minutes.

If you want more of a sauce, you can add 1/2 C hot water and stir.

Add the sour cream and oregano. Stir to combine, turn off heat and serve.

**Turn your oven broiler on high and make sure the oven rack is at the top. Place your rinsed and dried chiles on a foil lined baking sheet and place in the oven. Keep an eye on the chiles as every oven differs. You want to brown the chiles on all sides, so make sure you flip them over before they burn. This process should take about 5 minutes to get the chiles fully roasted. Remove them from the oven and place them in a baggie for 10 minutes to sweat. Remove the chiles, peel and discard the roasted skin. Be careful as the chiles may still be hot. Remove stem and slice pepper down the middle. This will allow you to easily remove the seeds from the inside. Once the stems and seeds are removed, the chiles are ready for the blender.

Chicken Tacos

Growing up my mom always made these chicken tacos for dinner and I never actually knew how easy they are to make until one day I decided I wanted to make them. This chicken is great to meal prep for the weeks lunches and can be served as tacos, enchiladas, on a salad or just by itself.

Ingredients

1 Tbsp oil

1 lb cooked shredded chicken

1/2 yellow onion, diced

3 garlic cloves, minced

2 tomatoes, diced

1/2 C water

1 Tbsp chicken bouillon

1/2 tsp Mexican oregano

In a pan over medium heat, add the oil and let it heat up.

Add the chicken and onion and cook until translucent. Since the chicken is already cooked, it just needs to be heated through.

Add in the garlic and let cook for another minute.

Add the diced tomatoes, water and chicken bouillon.

Stir to combine, bring to a light simmer, lower heat and continue cooking for 15-20 minutes.

Once most of the liquid is absorbed, add in the oregano, stir and turn off heat.

Serve the chicken on corn tortillas or crunchy shells with lettuce, queso fresco and your favorite salsa.

Flour Tortillas

Their is nothing better than fresh homemade flour tortillas. Growing up I always wanted flour tortillas with my food. I would either spread some butter on them, wrap a hot dog in them, make quesadillas, the possibilities were endless. And still are!

This recipe makes 16 tortillas.

Ingredients

3 C flour

1/2 tsp baking powder

1/4 tsp salt

3 Tbsp vegetable shortening

1 1/4 C warm water

In a bowl, combine the flour, baking powder and salt.

Add in the shortening and with your hands, crumble the shortening into the flour. Continue combining until the flour is an almost sand consistency. The purpose of this is to make sure you distribute the shortening into the flour evenly. 

Once you are at the sand like consistency, slowly add in the water. Mix into the flour mixture, making sure to scrape the sides down. 

Continue adding the water and combining until a ball starts to form.

Pour mixture onto a clean work surface and continue to combine/knead the dough until you get a smooth texture. Form into a ball, place into a bowl, cover and let sit for 20 minutes.

Remove the dough from the bowl and divide into 16 balls, or however many tortillas you want to make.

Cover the dough with a damp towel.

Place a pan on the stove over medium heat.

Take 1 ball of dough and on a lightly floured surface, using a rolling pin, begin to roll your dough out.

I like to roll in 1 motion a few times, then rotate the dough and continue rolling in a straight motion. This will help to keep your tortilla in a circle shape.

Continue rolling out your tortilla, flouring the surface when needed to make sure the dough does not stick.

Your tortilla is ready to cook when you can see the shadow of your hand through it. You want them to be thin.

Place your tortilla on the pan and when you see the tortilla begin to bubble, flip it over. This should only take about 20-30 seconds on each side. Lower or higher your stove temperature as needed.

Place your cooked tortillas in a tortilla to keep them warm and continue cooking until complete.

You can store these tortillas in a baggie in the refrigerator for 1 week.

Pork & Zucchini

Another one of my Grandpa's recipes that I can never stop eating. My mom used to make this when I was younger and I despised zucchinis, so this was not my favorite meal to say the least. Now, being a zucchini lover, this is one of my favorite cozy recipes. I like to serve this with a side of steamed rice and refried beans with a fresh flour tortilla.

Ingredients

1 lb pork loin, cubed

1 tsp oil

1/2 C onion, diced

3 cloves garlic, minced

1 small can tomato sauce

Zucchini

1/2 tsp Mexican oregano

1/2 C shredded cheese

In a large pan over medium-high heat, add the oil and begin to fry the meat. 

Once browned on all sides, add the onion and garlic. Continue cooking until the meat is fully cooked.

Add water to cover the meat and bring to a boil. Continue to boil, uncovered, for about an hour or until the meat is tender.

*Within this hour, make sure the meat is always covered with water. You will need to add water a few times.

Slice your desired amount of zucchini 1/4 inch wide.

Once your meat is tender, let the water boil down until there is about 1/2 inch of water left in the pan.

Add the tomato sauce, zucchini & oregano (make sure to crush the oregano up with your fingers before adding). Continue cooking until zucchini are tender.

Sprinkle cheese over the top and serve once melted.

Beef and Potato Tacos

Tacos Tacos Tacos...who doesn't love them?! Chorizo tacos were requested...but I wanted to experiment and try something a little different. It is the same concept as my Chorizo Tacos but with potatoes instead of chorizo. They did not disappoint!

Ingredients

1/2 lb ground beef

1/4 onion, diced

1/2 can refried beans

1 potato, peeled, cubed and rinsed

1/2 packet taco seasoning

1 tsp chicken bouillon

1/2 tsp crushed red pepper flakes

1/2 tsp oregano

1/2 C water

Corn tortillas

Oil for frying

cheese, lettuce, diced tomatoes, green onion

In a small pot, add your rinsed potatoes and cover with water. Place over medium high heat and cook until just fork tender. Drain and set aside.

In a skillet over medium high heat, add the ground beef. When almost fully cooked through, add the onion and continue cooking. Drain any fat and put meat back into the pan.

Add the taco seasoning with 1/4 C water and stir, making sure everything is coated.

Add the refried beans, potatoes, chicken bouillon, red pepper flakes, oregano and water. Stir to combine.

Lower heat to medium low and let simmer for 10 minutes.

In a separate pan between medium and medium high heat, add your oil to fry the tacos in. (You may need to adjust the heat to get your taco to the desired crunch)

Place a heaping tablespoon of the meat mixture on one side of the tortilla. 

Once your oil is hot, carefully place your tortilla flat into the oil. After 10 seconds, using tongs, fold the tortilla over into a taco, covering the meat.

Once browned, flip over and continue cooking.

Once the tortilla is browned on both sides, remove and place on a paper towel lined plate.

Carefully open tortilla and place shredded cheese inside so it can melt.

Continue cooking your tacos. This should make about 10 tacos.

Top with your favorite salsa, lettuce, tomatoes, green onion, etc.

Chorizo Tacos

Chorizo tacos are a guilty pleasure and a huge hit with everyone that I have cooked them for. Top them with your favorite hot sauce, lettuce, tomatoes, whatever you like.  

Ingredients

12 oz pork chorizo

3/4 can refried beans

1/2 lb ground beef

2 Tbsp taco seasoning

Oil for frying

American cheese

Corn tortillas

In a pan over medium high heat, add the chorizo and cook. If there is a lot of grease in the pan, you can remove by patting paper towels in the pan and/or using a spoon to remove. 

Add the ground beef and cook until browned.

Stir in the beans. Add a little water if the mixture is too thick.

Add the taco seasoning and stir to combine.

Remove from heat and set aside.

In a clean pan over medium heat, add the oil.

Let this heat up to fry. You can test if the oil is hot enough by either placing a wooden spoon in the oil. If the spoon boils, the oil is hot. You can also drop a tiny piece of tortilla in the oil to test.

Add a spoonful of the chorizo mixture to one side of a tortilla.

Once the oil is hot, place the tortilla flat in the oil for a few seconds. This will allow the tortilla to fold without cracking. Fold over and let the tortilla cook in the oil for about 4 minutes.

Once browned, flip over and cook the other side.

When done, remove and place on a paper towel lined plate. 

Open taco and place 1/2 slice of cheese in and close the taco back up.

Repeat these steps until all tacos are made and serve.

**You can freeze any leftover chorizo mixture.

Spanish Rice

Any Mexican dish calls for Spanish rice and this fluffy rice perfect! I combined my moms recipe with my grandpas and also added my own together and this is the best rice!

Ingredients
3/4 C short grain white rice
1/2 Tbsp oil
1/4 yellow onion, diced
1 Tbsp caldo de tomato
1/8 tsp garlic powder
1/2 can petite diced tomatoes
3/4 C hot water


In a pan over medium high heat, add the oil, onion and rice. Cook over heat, stirring constantly, until rice becomes slightly toasted. 
Add the caldo de tomato and garlic powder. Stir and add the tomatoes and hot water. 
Stir to combine and bring to a simmer. Cover and lower heat to low.
Cook for 25 minutes. Remove lid, stir and serve.

Steak & Green Beans

 This is a meal that my mom would make when I was growing up. It is a great meal to make with leftover steak from another meal/BBQ. I love enjoying this meal with a side of steamed rice, pinto beans and a warm flour tortilla.


Ingredients
1/2 - 1 lb steak, cut into small cubes
1 tsp olive oil
1/2 yellow onion, diced
1 tbsp minced garlic
1 can petite diced tomatoes
salt and pepper to taste
water
1 can green beans, drained


In a skillet over medium heat, add the oil and onion. Cook until translucent. Add the garlic and cook until fragrant.
Add the meat and cook until browned. Then add the diced tomatoes, salt/pepper stir and lower heat to a simmer.
Let this simmer for 20 minutes, adding water if needed to keep the meat covered.
After 20 minutes, the meat should be tender enough. Add the green beans, stir and cook until some of the water boils down until it is the consistency you like.
Serve with steamed rice, pinto beans and a warm flour tortilla.

Taco Pie

Taco Pie is a new favorite of mine. It is lasagna type, cozy warm meal that can be enjoyed with different toppings.

Ingredients

4 flour tortillas

1 tsp oil

1/2 onion, diced

2 tsp minced garlic

1 lb ground beef

1 C corn

1 can tomato sauce
3 Tbsp taco seasoning
1/2 jalapeno, diced
1/4 C diced olives

1 C shredded cheddar cheese

Preheat oven to 350 degrees

In a skillet over medium high heat, add the onion and cook until translucent.

Add the garlic and cook until fragrant.

Add the ground beef, stir and break up. Cook until the meat is no longer pink.

Add the taco seasoning, corn, jalapeno, olives and tomato sauce. Stir to coat and let simmer for 5 minutes.

In a pie dish, add some of the meat sauce to coat the bottom.

Press 2 tortillas on top and add 1/2 of the meat sauce onto the tortillas.

Press the last 2 tortillas on top and add the rest of the meat sauce.

Top with the shredded cheese.

Cover with tin foil and cook in the oven for 20 minutes.

Once the cheese is melted, remove the foil and cook for another 5-10 minutes.

Remove and serve.

Chicken Enchiladas Suiza

These creamy chicken enchiladas are my new favorite. You can use any kind of meat you have on hand. I decided to pull some of my frozen shredded chicken out of the freezer for this. The sauce is made from the salsa verde recipe I have here: Salsa Verde. You can make your enchiladas in the oven or, if it is too warm outside for you to turn the oven on, I like to cook mine in the microwave!

Ingredients

5 corn tortillas

2 Tbsp vegetable oil

1-2 cooked chicken breasts, shredded

1 Tbsp olive oil

1/2 onion, diced

2 garlic cloves, minced

3 C salsa verde

1/2 C Mexican crema or sour cream

Shredded cheese

In a pan over medium high heat, add the olive oil, onion and garlic. Saute until garlic is fragrant.

Add the shredded chicken and stir until heated through. Remove from heat.

In a pan over medium heat, add the salsa verde and bring to a simmer. Add the crema and stir to combine. Let simmer for 5 minutes. 

Add 1 C to your chicken mixture and stir to combine.

In a small pan, add the 2 Tbsp vegetable oil. When hot, add 1 tortilla at a time. Once you begin to see the tortilla bubbling, about 20 seconds, flip and let sit or another 20 seconds. Remove to a paper towel lined plate and repeat with remaining tortillas. You are only heating up your tortilla, not cooking or making them crispy. This will allow you to roll your enchiladas without them breaking or cracking.

Once your tortillas are done, lay one on a plate. Add your chicken mixture and cheese. Roll the tortilla up. Top with more sauce and cheese.

You can add these to a casserole dish lined with sauce and bake in the oven at 375 degrees until bubbly OR you can place however many enchiladas you want, on a plate, and cook in the microwave for 2 minutes.

Salsa Verde

 "Green Sauce" is always my boyfriends choice when i'm making Mexican food. So this salsa verde is right up his alley and has since become my new favorite. It is great as a salsa and you can add more heat to your liking. You can also add some Mexican crema or sour cream and make it into a sauce for your Enchiladas!

Ingredients

7 tomatillos

1/2 can diced jalapenos or 1 fresh

1/2 yellow onion

2 garlic cloves

small handful of cilantro

1/4 C chicken broth

Clean the tomatillos and add to a pot with the onion and garlic. (if you are using fresh jalapeno, add to the pot). Cover with water and boil until soft.

Add to a blender with the cilantro and chicken broth. (add canned jalapenos now). 

Blend until smooth.
Store in a jar in the fridge for up to 5 days or freeze for later use.

Chicken Enchilada Rice Casserole

This is just like eating enchiladas but without the tortillas and topped with corn! Enjoy it with a dollop of sour cream!

Ingredients
1 C white rice
2 Tbsp butter
1 C shredded Mexican cheese
1 1/2 C cooked shredded chicken
10 oz can enchilada sauce
8 oz refried beans
1/2 yellow onion, diced
3 cloves garlic, minced
1 tomato, diced
5 oz corn kernels
1/4 tsp salt
1/4 tsp pepper
cilantro and sour cream for garnish

Preheat oven to 350 degrees.

Cook the rice in a pot with 2 C water and butter.

In a large bowl mix the chicken, enchilada sauce, beans, onion, garlic, tomato and half of the cheese.

Add the cooked rice, salt and pepper and mix well.

Pour mixture into a large casserole dish.

Top with corn and the remaining cheese.

Bake for 20-30 minutes, until cheese is melted and bubbly.

Remove from oven, top with cilantro and serve with a dollop of sour cream.

Chile Colorado

One of my favorite Mexican dishes is this tender Chile Colorado with a side of Spanish rice and refried beans.

Ingredients
3 lb chuck beef, chopped in bite size pieced
10-12 guajillo chiles, stems and seeds removed
5-6 C water
2 Tbsp vegetable or olive oil
1/2 onion
2 garlic cloves
1 tsp salt
1/2 Tbsp cumin
1 1/2 Tbsp chicken bouillon
1 Tbsp oregano
Pepper to taste

Add the chiles to a stock pot over medium-high heat and cover with water. Cook chiles until soft.

Once cooked, remove from the water and place into a blender. Add about ½ C of the chile water to the blender. Once cooled, blend until smooth.

In a sauce pan over medium-high heat, add your oil and meat. Cook until meat is no longer pink.

Add in your onions and garlic and cook for another 3 minutes.

Cover meat with water and bring to a simmer.

Continue simmering meat for 30-40 minutes, adding water when needed to keep meat covered.

Once your meat is tender enough, boil the meat down until about 1 C of water remains in the pan.

Add the Chile sauce, cumin, oregano, salt and stir.

Let simmer for 4 more minutes.

Add water if needed until desired consistency and serve with beans, rice and tortillas.