Super Mexican Recipes

Fast, Easy, Fun Mexican Recipes

Dinner

Birria de Chivo–Goat Birria

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Our Thanksgiving meal. My sister-in-love has her parents up from Guadalajara, Jalisco, Mexico. Since they were God-parents to our eldest child, they helped us with the party after the Baptism and together, in Mexico (!!where all these ingredients are easy to pull together whenever you need them!!), we made this recipe. This recipe isn’t so easy to pull together in a couple days, although, it is possible. (You may now “ohh and ahhh!) Having gone through the process, I do recommend advance planning with certain items. Grand Rapids may not be small, but it certainly isn’t Guadalajara with penca de maguey and chile de mirasol (regular, not sweet.) My Mexican husband was talking to my non-Mexican mom about the history of Birria. I just felt like I am taking this blog up a notch with what he said. It is not a small meal. (It is also not a small blog post. It is a feat, and as pregnant as I was while recording, my feet swelled up, even though I wasn’t the primary chef.) It is a meal for parties. Big parties like Quinceñeras, Weddings, Baptisms. (All Sacramental occasions! Ha!) It’s no small feat and you never make just…
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Chicken Tacos — Tacos de pollo

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*This is a great way to use leftover turkey! There are repeats and there are staples in our kitchen. This is a staple in our house. We love chicken tacos. Can I tell you a secret? This is one of the first from the heart of Mexico recipes I learned. I asked my Mother-in-Love before she was that, what was my then boyfriend’s favorite foods. I sat down with her at her kitchen table in her home and she shared with me her son’s favorite foods. I asked all kinds of questions and this is the delectable answer. Tacos de pollo.  I can see why he could eat a whole plate of them. When I say plate and talk of a young twenty year old, I mean 10+ tacos. I eat like two or three.  I will separate this process into two parts. The salsa and the taco. Salsa Ingredients: Sour cream Salsa verde (canned or fresh) Salt to taste. Taco Ingredients: Chicken or Turkey, shredded Tortillas Salt to taste Oil for frying Back to the salsa.  Take about a cup of sour cream and add a full can of Herdez salsa verde. You can make your own salsa, but…
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Ham Tostadas cooked in Lime Juice

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Simple, light, summery. Main ingredients make me think summer, but I like this anytime of the year. You can use tostadas or tortilla chips. I make this in one batch and it usually goes so fast there is no leftovers. I like leftovers because the flavors brew together. We really like taking thin slices of avocado and laying them across the top of this treat, as well. Ingredients: Ham (I buy deli version and chop it finely) Cucumber (I found the hot house variety to be my favorite!) Tomatoes Onion Cilantro Salt to taste Lemon Jalepeño peppers (omit or add to your picante preference) Avocados (optional, and not in this one, likely because I didn’t have any laying around.) I take a package of ham and slice it long ways, then chop them into tiny pieces. Cilantro is washed and any bad pieces taken out. This is finely chopped. Our tomato is sliced one way, then the other, then one more time to be diced. Like this! Same with the onion. Fine. (Hey, whoever chopped this, come back here and run that knife through one more time.) Where are the cukes? Egads. They went on hiatus and made it back…
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Tinga from Guanajuato Chicken with Chipotle and Bay Leaf

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There are certain flavors in this recipe if you forget them, you miss them: bay leaves and chipotle.  This recipe freezes well. If you have any left, that is. This came to my house via my sister-in-law from the region of Guanajuato. She gave me the recipe years ago and since then it has become a household favorite. This is probably my favorite recipe of all the ones I have learned over the years. By the way, this recipe can easily be converted into a vegan/vegetarian meal. Just don’t add the chicken and use a faux chicken broth. I break my ingredients down into three compartments because I do this from memory at this point and it helps when I’m shopping for the ingredients. Yes, I have forgotten ingredients. Bugger to have to go back out for something, isn’t it? Ingredients: 1. The white mix: Chicken  Salt to taste  Onion, quartered Garlic smashed  Water to boil chicken Bay leaves Onion Olive oil Cabbage 2. The Red mix: Tomato Chipotle chiles -San Marcos has our preferred flavor.  Chicken broth (from cooking your chicken) 3. The finale: Tostadas  Sour Cream Salt to taste Salsa Chipotle Chile I had frozen from a previous…
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Mexican Style Hot Dogs

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This is your final product. Everyone knows bacon goes with everything. Ingredients: Bacon Hot dogs Buns Condiments: Tomato Onion Ketchup Mustard Jalepeños Cream Start off with your bacon and hot dog. I normally use toothpicks to fasten the ends, but I can’t seem to find any in the house right now. So I winged it and it worked just fine without them. *whew!!* Wrap your bacon around the hot dog.  Cook them on Medium LOW heat. That way, you have a chance to make them as you go and add them while rotating. Yes, there’s a lot to do. In the meantime, chop onions and tomatoes. See? A nice even roast. Turning just one notch. They aren’t burned. My husband would be proud. The ones in the middle are ready. While cooking the hot dogs, dice up your veggies. This is a good for you meal just by adding onions and tomatoes. (Alright, I’m kidding. Tongue in cheek humor doesn’t come out well written.) Gotta get your daily ration of veggies in somewhere! My sweet husband prepared these. He’s sick with a cold and I brought him soup, but when he saw me making these, he became well enough to…
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Pozole, mio

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Pozole, mio… I always break into song whenever making this dish. It’s that opera song, “O Sole mio” that Luciano Pavaratti sings, but I only sing the chorus because pozole mio fits so well. I don’t really know it, but I like just that part of it. Ok, moving on. This is my mother-in-love’s recipe. I have a book that’s about 10 years old that has a number of recipes in it that I wrote down while cooking with her. So it’s straight from the heart of a Mexican Mama’s kitchen. She’s told the story that in her first month of marriage, she never repeated a dish. THAT is a feat, and it’s a lot of cooking. Ingredients: Pork–Loin, leg, foot (this is up to you) Onion Garlic Chile Guajillo Salt Water Here in the bottom of my deep, deep pan, there are cut up parts of pork, selected based on our own particular likes. These are pork loin, and leg. You could add feet, but some of my family are not fond of it, so I don’t add it. Adding parts with bone is important, because the marrow and bone add a different dimension of flavor and it is…
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