Makes 8 Servings Ingredients 8 oz poblano peppers 1 medium onion, minced 6 tablespoons vegetable oil 8 oz Spanish chorizo, cut into small dice 2 red bell peppers, cut into small dice 2 garlic cloves, minced 2 lb canned hominy, drained 1 1/2 cups half-and-half 1 cup barbecue sauce Salt, […]
Makes 8 servings A chimichanga is essentially a fried burrito, so this recipe starts with a homemade tortilla dough. Don’t be intimidated (also don’t be afraid to substitute prepared burrito-sized tortillas)! The dough comes together easily for a tender, crisp exterior. The filling is made up of chayote, a tender […]
Makes enough for 16 chimichangas Ingredients 5 cups all-purpose flour 2 cups masa harina or fine cornmeal 1 tablespoon kosher salt 1/2 cup vegetable oil 2 cups water Directions Mix together the flour, masa harina, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix […]
Makes 6 servings Breakfast burritos are a great make-ahead breakfast that can be frozen and reheated whenever you need a quick grab-and-go meal. These are a bit decadent, but you can simplify (and health-ify) with turkey bacon, mashed avocado, black beans, or even just leftover grilled or roasted veggies. Ingredients […]
Makes 1/4 cup Keep this taco seasoning on hand for whenever you want to spice up some ground meat or sautéed vegetables for a wrap. It is lower in sodium than most packaged taco seasonings. Epazote is an herb used in Mexican cooking. It is similar to oregano, so you […]
You may have heard that, for as cherished as it is in the United States, Cinco de Mayo is a relatively minor holiday in Mexico. Admittedly, in the US, our celebrations tend to center around the tacos rather than the Mexican army’s victory over France in the 1862 Battle of […]
Makes 8 servings Ingredients 1/4 cup red onion, chopped 5 Hass avocados 1/4 cup lime juice 1 Roma tomato, diced 4 scallions, thinly sliced 1/4 cup chopped cilantro 1/2 teaspoon hot sauce, plus more to taste Kosher salt, as needed Freshly ground black pepper, as needed Directions Soak the red […]
Makes 2 cups Ingredients 1 lb tomatoes, small dice 2 serrano chiles, seeded and minced 1 cup small dice red or white onion 1/2 bunch cilantro, chopped Juice of 2 limes 2 tablespoons olive oil 1 1/2 teaspoons kosher salt, or to taste Directions Combine all of the ingredients in […]
Makes 4 servings These bowls are endlessly customizable for a quick and filling weeknight dinner. Add thinly sliced raw chicken breast to the veggie mixture before cooking or top the bowls with leftover chili or pulled pork. Drizzle with pico de gallo, sour cream, or a sprinkle of shredded cheese […]
These veggie-filled quesadillas are quick, easy, and simple, but feel free to add whatever ingredients you like best. Try bell peppers, red onion, mushrooms (we’d cook them first!), or even grilled shrimp or rotisserie chickens. Makes 4 servings Ingredients 3 tbsp olive oil 12 cups (lightly packed) spinach leaves 1 […]
What comes to mind when you think about a taco? Is it a crunchy tortilla shell filled with ground beef and lettuce? Is it a flour tortilla wrapped around shredded chicken? Or maybe you live in southern California, and a taco means grilled, freshly-caught fish in a corn tortilla. That’s […]
Makes 4 to 6 servings Tempeh is made from fermented soy beans, and is a crumbly, neutral-flavored substitute for ground meat. Look for it in the refrigerated section near the tofu and vegan cheeses. Ingredients Three 6-inch diameter corn tortillas, cut into 1/8-inch strips 1 lime, cut in half 1 […]