Category: Mexican

CInco de Mayo Pork Chops over Cilantro Rice

  Here’s a simple way to make tough thick-cut pork chops fork-tender with a Mexican flavor profile.  I needed to find a recipe for a couple of disappointing pork chops that I knew needed a long braising time.  It just happened to be Cinco de Mayo, and I put together this recipe based on several

Cinco de Mayo Green Chili Tomato Relish

  For dinner yesterday, I was going to make my Berkshire Pork Tomahawk Chop with Shallot and Cherub Tomato Pan Gravy, the recipe for which may be found here. But My Number One Fan reminded me that it was May 5th, or Cinco de Mayo – a Mexican holiday, which has also become something of

Chili Fritos Pie with Avocado Mash & Refried Beans

You would think that a recipe for Chili Fritos Pie would be pretty simple: chili and Fritos, of course – then, cheese would certainly be implied.  But like everything else in the blogosphere of food preparation and posted recipes, it gets as complicated as the often disputed origins of the recipe itself. New Mexicans will

Ingenious Sheet Pan Quesadillas

There are a bunch of online recipes for sheetpan quesadillas, and most of them are a form of oven-fried flour tortillas that have been filled foremost with cheese, and then folded on a sheet pan, topped by another sheet pan to apply pressure so the quesadilla seals during the baking process.  But there are only

Low Carb Beef Enchiladas

I love Mexican food, but it’s tough to find recipes that are low-carb friendly. More to the point of this posting, it’s been hard, until now, to find a low-carb substitute for tortillas and tougher still to make enchiladas without them.  This is the second recipe I’ve tried with a relatively new product on the

Low Carb Copycat Taco Seasoning

There’s about a billion ways to make a Taco Salad. They were purportedly first served as “Ta-Cups” at Disneyland in Anaheim, California in 1955, created by the original inventor of Fritos Corn Chips, Elmer Doolin. That’s at least the official version of the story from a 2013 book, Taco USA: How Mexican Food Conquered America.

Chilies Rellenos Casserole

  Some time back, I posted a group of recipes entitled A Mexican Supper which housed three dishes: Oven Fried Chicken Chimichangas, Guacamole and Spanish Rice, the latter of which was a direct recipe from the time honored Better Homes & Gardens Cookbook, which I’ve had in my cookbook library since the early 1970s. It

A Mexican Supper

Hungry for Mexican food, but trying to watch the calories, I decided to make an oven-fried chimichanga recipe that my Number One Fan and had previously prepared one evening.  This recipe came from the Easy Recipe website and was a re-post of the original found on the the Creme de la Crumb website.  Since we

Chicken Enchilada Soup

My Number One Fan found this recipe on the Yummly recipe site, but altered it considerably to her tastes.  This is a hearty dinner soup which worked very well with some corn chips for dipping and a side of guacamole. The original recipe called for this soup to be served over Spanish rice, which she

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