3 pounds tomatillos
1/2 cup water
6 serrano chiles, roasted

Lard or corn oil

24 tortillas
1 pound panela (or feta) cheese, cut in strips
2 cups sour cream


Simmer the tomatillos with the water until tender. Puree the tomatillos with the chiles and salt to taste. Heat 2 tablespoons lard in a saucepan, add the puree and simmer for about 5 minutes, until the sauce is thickened. Heat lard in a skillet. Dip the tortillas briefly in hot lard, then in the tomatillo sauce. Fill the tortillas with strips of cheese and a bit more of the sauce. Roll and arrange in a baking dish. Cover with the remaining sauce and the sour cream. Bake at a low temperature until heated through.

Servings: 8


Frijoles con Puerco - Mexican recipes

Frijoles con Puerco


1 pound uncooked black beans
1 big onion (not giant)
salt to taste
1 pound pork meat in chunks (can be a combination of ribs and meat)
epazote to taste
3 tomatoes (or one can of fire roasted tomatoes)
3 garlic cloves
2 habaneros de-seeded
6 chopped red radishes
chopped cilantro
chopped onion
lime wedges (or halves)


Soak the beans overnight. Next day place in pot with water with 1/4 of the onion and boil them for 1 and a half hour (adding hot water if they seem to be too dry. Add salt, pork meat (and/or ribs) and epazote, let cook aprox. 45 mins. until meat is well cooked and tender. Roast tomatoes, garlic, 1/2 onion and one of the habaneros (on top of the stove, on a pan or comal); once soft and well roasted, put in blender with a little of water and once well ground pour in the beans pot (you can strain it). Let it boil for another 15 mins. taste and correct salt if needed and that is it!
Let it rest for a few hours if you have time. Serve with chopped onion, chopped radishes, chopped habanero, cilantro and lime wedges. Put them in separated dishes so everyone takes what they want.


Easy Chicken Enchiladas - Mexican recipes

Easy Chicken Enchiladas


1 (8 ounce) package cream cheese
1 cup salsa
2 cups chopped cooked chicken breast meat
1 (15.5 ounce) can pinto beans, drained
6 (6 inch) flour tortillas
2 cups shredded Colby-Jack cheese


Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

Nutritional Information

Amount Per Serving  Calories: 565 | Total Fat: 34.1g | Cholesterol: 120mg


Chile Con Queso (Chile-cheese Dip - Mexican recipes

Chile Con Queso (Chile-cheese Dip)


1 cup grated American cheese
1 medium tomato, chopped
1/2 cup grated sharp cheddar cheese
Chopped green chile
1/8 teaspoon garlic powder
1/4 cup cream, approximately


In medium-weight pan melt cheese on low heat. Add cream and stir constantly to prevent scorching.  Stir in tomato, chile, and garlic powder. Add more cream if needed to reach dipping consistency.  Serve warm with tostados

Yield: 1 3/4 cups

Warming Time: Approximately 10-15 minutes.


Grilled Fish Tacos with Chipotle-Lime Dressing- Mexican recipes

Grilled Fish Tacos with Chipotle-Lime Dressing- Mexican recipes



1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks


1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste


1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges


To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.

Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.

Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Makes 6 servings


Mexican recipes: Shrimp Fajitas [29-11-17]

Shrimp Fajitas


1 pound medium sized shrimp (about 35 total), shelled
and deveined
1 cup very lightly packed chopped fresh cilantro
1 clove garlic, finely minced
1/3 cup lime juice
6 flour tortillas
1 tablespoon canola oil
2 large green bell peppers (about 1 lb. total) stemmed,
seeded and thinly sliced
1 large red onion, thinly sliced into rings
1/2 cup nonfat sour cream
bottled green tomatillo sauce


Stir together shrimp, cilantro, garlic, and lime juice.  Let stand at room temperature for 20 minutes.  Meanwhile, wrap tortillas in foil and place in a 350 degree oven until hot (about 15 minutes).  Heat canola oil in a wide nonstick frying pan over medium high heat.  Add bell peppers and red onion.  Cook, stirring occasionally, until limp (about 10 minutes).  Remove veggies and keep warm.  Add shrimp mixture to pan, increase heat to high, and cook, stirring often until shrimp are opaque in the center.  Return veggies to pan, stirring to mix with shrimp.  Spoon shrimp mixture into tortillas, top with sour cream and roll up.  Serve with salsa.

This makes
4-6 servings.


Cafe Central Trés Leches Cake - Mexican recipes

Cafe Central Trés Leches Cake



9 eggs, at room temperature
1 1/2 C. sugar
12 T. butter, softened
2 1/2 C. all-purpose flour
1 1/2 t. baking powder
1 C. milk
1 t. vanilla
1 t. cream of tartar

Three Milks:

2 C. heavy cream
1 (5 oz.) can evaporated milk, at room temperature
1 (14 oz.) can sweetened condensed milk, at room temperature


Preheat oven to 325 degrees. Separate egg yolks and whites, keeping whites at room temperature. In bowl of an electric mixer, cream sugar and butter together until pale yellow and fluffy. Add egg yolks and beat until fluffy again, 2-3 minutes on medium-high speed. In separate bowl combine flour and baking powder. In third bowl mix milk and vanilla. Alternately add flour mixture and milk mixture to butter mixture (a fourth at a time) until all are combined. Beat until smooth after each addition.

Beat egg whites with cream of tartar until soft peaks form and, using a large spatula, gently but thoroughly fold into flour-and-butter mixture. Grease bottom of a 9-by-13-inch metal baking pan. Pour in batter and bake approximately 40 minutes, until golden brown. Allow to cool.

Make three-milk mixture by stirring the milks together thoroughly; do not beat. Slice or peel off the thin top crust of cake. Pour milk mixture evenly over top of cake (if necessary, poke holes in cake with a fork to facilitate soaking; you will probably need only 3/4 of the mixture). Refrigerate. Serve slices in a bowl with additional milk mixture.

Serves 12.


Mexican recipes: Smothered Burritos [31-10-17]

Smothered Burritos.

Flour Tortillas

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon shortening
1 to 1 1/2 cups warm water

Chile Verde

3 cups diced, roasted and peeled Anaheim peppers (see below)
or 1 (28 ounce) can whole green chiles, chopped
2 cups water
2 pounds diced lean pork or diced lean or ground beef
1 tablespoon shortening
1 tablespoon all-purpose flour
1/4 teaspoon garlic salt
1/4 teaspoon black pepper


Heat flour tortilla on grill about 10 seconds; turn and heat another 10 seconds until hot. Add about 3/4 cup refried beans; roll. Place on serving plate. Top with Chili Verde and generous amounts of cheeses, using as desired.
Zap in the microwave until cheese is melted.

Flour Tortillas: Mix flour, baking soda, salt and shortening with hands until thoroughly combined. Add enough warm water to make a manageable dough (easy to roll). Pinch off pieces of dough about the size of a biscuit. Roll into a circle about 1/8-inch thick. Put on heated 300 degree F grill for about 6 seconds; turn and cook another 8 seconds. Repeat with remaining dough.

Makes 24 flour tortillas.

Tortillas may be frozen. Stack between sheets of waxed paper.

Chili Verde: Roast Anaheim peppers in a 350 degree F oven for about 15 minutes; turn and roast an additional 15 minutes. Remove from oven; cool. (The peppers may be frozen at this point.)
To peel roasted Anaheim chiles, steam a few minutes; cool as needed, then peel and dice. Add 2 cups water; set aside.
In a large skillet, cook pork (or beef) in melted shortening until browned and completely cooked. Add flour, garlic salt and pepper, blending well. Add Anaheim pepper mixture; bring to a boil. Reduce temperature and simmer 10 minutes.