Category: Mexican

Pickled Onions

1/3 C white vinegar 1/3 C apple vinegar 1 T water 3/4 T sugar 1 T kosher or sea salt 1 medium or 2 small red onion sliced very thin (use mandoline) 1 jalapeño, sliced, seeds and membrane removed if it’s a hot one (optional) Mix vinegar, water, sugar and salt in a 1 small […]

Turkey Chili

The original recipe is from 1 tablespoon olive oil 1/2 medium onion, chopped 2 bay leaves 1 teaspoon ground cumin 2 tablespoons dried oregano 1 tablespoon salt 2 stalks celery, chopped 2 green bell peppers, chopped 3 cloves garlic, chopped 2 (4 ounce) cans chopped green chile peppers, drained 2 lbs ground turkey 3 (28 ounce) […]



Makes 2 Margaritas Kosher salt 2 pieces of fresh lime 3 oz Tequilla 2 oz fresh squeezed lime juice 1 oz Cointreau (not Triple Sec) 1 oz Rose’s Lime Juice Pour some salt into a container wide enough to fit the glasses. A small plate works. Wet rim of 2 glasses with lime or a damp […]

Flour Tortillas

Flour Tortillas

Makes 8 small tortillas. NOTE: work the dough as little as possible. 2 C All-purpose flour 3/4 t Salt 3/4 t Baking powder 3 T Olive oil 1/2 C (plus a bit more) just boiled water Combine dry ingredients. Add olive oil and incorporate into flour mixture. It should look like a very coarse meal with […]

Black Beans

Basic black beans for general use. 1 lb dry black beans salt to taste Place beans in a large pot and add 8 or more cups of cold water to submerge beans. Rest 10 minutes. Bring to boil and boil for 20 minutes. Remove from heat and let stand until ready to cook. Bring to […]

Pork Chili Verde

Serves 3-4. 2 or 3 large poblano chile peppers 1 red pepper 1 small jalapeño pepper (check for heat level first) 1 lb fresh ripe tomatillos, husked 1/4 C fresh cilantro, chopped 2 T olive oil 1 lb pork tenderloin, cut into 1/2 inch dice 1 small onion, chopped 2 cloves garlic, minced 1/2 t […]

Red Enchiladas

Great tasting enchiladas with red sauce. Try other filling combinations like cooked potatoes or chicken. Easy enchilada sauce 9 corn tortillas cheddar or jack cheese grated or sliced queso fresco crumbled 3 scallions chopped Pre-heat oven to 350. One at a time, heat tortillas in microwave or lightly oiled pan until soft and pliable. As […]

Achiote Grilled Chicken

This is fantastic grilled chicken. Cook until deep golden reddish brown. Works well with wings too. 1/3 C achiote paste (see Achiote Paste) 6 cloves garlic 3 T olive oil Juice of 1 juicy lime 3.5 oz canned chipotle chile sauce 3 large sprigs fresh oregano or 2 t Mexican dried oregano 1/4 C orange […]

Chili 1

Serve with cheese, chopped onion, saltines, tortilla chips, avocado, lettuce, fresh chopped tomato, etc. 4 T chili powder 1.5 t dried minced garlic 1.5 t dried minced onion 1 t sea salt 1 t paprika 1 t ground oregano 1 t ground cumin 2 lb lean beef cubes or lean ground beef 1 smallish yellow […]

Achiote Paste

This marinating paste, known as recado colorado in the Yucatan, where it originated, is used on chicken, pork or fish. 1/2 cup annatto (achiote) seeds 10 large garlic cloves, roasted on a comal or griddle until charred, then peeled 1/2 tablespoon dried oregano leaves 1/2 teaspoon cumin seeds 4 whole cloves 4 whole allspice 1 […]

Easy Enchilada Sauce

3 Tablespoons olive oil 2 Tablespoon flour 1/4 cup New Mexico chili powder (more or less depending on strength) 16 ounces chicken stock 1 6 ounce can tomato paste 1 teaspoon oregano 1 teaspoon ground cumin 1/4 teaspoon onion powder 1/4 teaspoon garlic salt salt and pepper to taste In a saucepan, heat the oil. […]

Chili 2

The flavor should be robust. It shouldn’t be too salty, but it shouldn’t taste like it needs salt at the table either. The best thing to do is taste after an hour of cooking and adjust the spices then, once the flavors have had a chance to blend. This can be eaten the day you […]