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Tex-Mex Enchiladas
An extra-cheesy, easy-peasy Tex-Mex Enchilada recipe from a Mexican cook who added a Texas flair. Assemble the night before and pop them in the oven the next day for a carefree meal.
Hard Taco Shells
Homemade taco shells are crunchy and taste excellent! Use homemade tortillas or store-bought corn tortillas. You may need a little practice at first. Fill and serve tacos right after frying, or they may become chewy. Leftovers may be heated in the oven for crisping.
Rosca de Reyes
Also called pan de rosca, this traditional holiday Mexican bread is a bit time-consuming to make, but absolutely worth the effort.
Pan Dulces
These pan dulces are Mexican sweet buns, great to make during the winter time, especially for Christmas. People love the sugar topping that browns when they bake.
Rajas Poblanas (Poblano Strips)
A savory Mexican dish that can easily be turned into vegetarian by replacing the chicken bouillon for vegetable bullion . The cream tones down the heat of the poblano peppers. You won't have enough! Serve with warm corn tortillas.
Calabacitas con Elote (Zucchini with Corn)
Try this easy recipe for calabacitas con elote and serve this popular Mexican side dish at your dinner table. You can double the portion and eat it as a main dish with warm tortillas.
Rajas con Crema, Elote, y Queso (Creamy Poblano Peppers and Sweet Corn)
Rajas con crema, elote, y queso is a deliciously easy Mexican staple with roasted poblano peppers and sweet corn kernels simmered in a creamy sauce made with Mexican cheese.
Shrimp Tostadas
Salad, side, main dish, and bread all in a little stack? Yes, please! Make that two! The slaw, refried black beans, and shrimp stack up on crispy tostada shells for a fun and tasty dinner. If your family likes milder heat, use only one chipotle pepper, and omit the cayenne.
Crispy Flautas
I always order flautas at restaurants but have yet to see a recipe anywhere that makes them the way I like them - crispy. Instead of baking them, this recipe uses a deep fryer. It melds the flavors together and makes them extra crunchy. Serve with rice, salad, or whatever side dish you desire.
Arroz Rojo (Mexican Red Rice)
This Mexican red rice is easy to make and authentic in taste! Use a different chile if you want milder or hotter rice.
Tortas de Camarón
This tortas de camarón recipe is from my mother-in-law. She likes to serve it during Lent. It consists of fried shrimp patties smothered in sauce and nopales. You may serve this with rice and tortillas (some like to top it with cilantro). I just eat it like soup!
Aguachile
I first tried aguachile when I was visiting Ajijic in Jalisco, Mexico. Ajijic is a quaint town next to Chapala Lake, the largest freshwater lake in Mexico. I fell in love with this spicy, cold dish, made with freshly caught shrimp marinated in a serrano-lime juice mixture and topped with fresh red onions, avocados, and cucumbers. This will keep for up to two days in the refrigerator but is best served within one hour. Serve it with tostadas on the side and an optional ice-cold Mexican beer to tame down the heat.
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