Dinner: Mexican

 Mexican food is my favorite It is easy, healthy, and so varied that you can easily incorporate leftovers or whatever you have in the house and it still turns out delicious.


Baked Taquitos

I love taquitos. They're one of my favorite foods. But I hate frying them. The beans have too much moisture and explode causing injury and messes. I came across this recipe and problem solved!


2 cans refried beans
1 can pinto, black, or kidney beans
1 can beef chunks
dash of your favorite hot sauce
corn tortillas, about 36

shredded cheese
pico de gallo
sour cream
enchilada sauce warmed


  1. Preheat oven to 400.
  2. In a large sauce pan mix together refried beans, drained beans, and beef chunks (with juice). Depending on your preference add several dashes of hot sauce.
  3. Heat filling mixture and adjust seasoning.
  4. In a gallon bag place half of the tortillas. Leaving it partly open heat in microwave for 2 minutes.
  5. Remove from microwave. Spray a cookie sheet with cooking spray.
  6. Take tortillas out one at a time. Place a couple tablespoons of filling across the center of the tortilla near one side (not directly in the middle). Roll tortilla over filling and continue rolling. Place rolled taquito on cookie sheet, seam side down. Repeat with remaining tortillas until you run out of filling, making sure taquitos don't touch. You may need a second cookie sheet.
  7. Spray taquitos with cooking spray. Bake for 15-25 minutes or until the taquitos are crispy.


Extremely easy. Throw together in a few minutes, use whatever you have on hand.

Crispy Tostada shells

Top with your choice of the following:
refried beans
drained and rinsed kidney or black or pinto beans
canned beef heated with taco seasoning
shredded cheese
shredded lettuce
sour cream
diced tomatoes
pico de gallo
hot sauce

Heat any ingredients that need to be heated. Prepare lettuce, tomatoes, etc. Serve!

Taco Salad Make

Make taco meat in bulk. Keep in individual meal size bags in the freezer for fast dinners.

1-10 lb. 
meat in advance and freeze

Smothered burritos

Fish Tacos


You will need:
Pork stew meat
Gaillero peppers
chicken bouillion
one can hominy, drained and rinsed

Cook pork in a little bit of olive oil inside of the stock pot you’re going to cook the soup in. Sear the meat on all sides. Add 16-20 cups of water to bring the water level to about 2/3 full. Add 1 bouillion cube per cup of water. Simmer pork for at least an hour.
About 45 minutes to an hour into it, slice ends off of dried peppers. Open and remove seeds and veins. Break or chop into pieces. Place pepper flesh pieces in a bowl. Pour broth from soup over the peppers and let sit for about 15 minutes.
Open hominy. Drain and rinse. Add to the soup.
Blend peppers with some of the broth in a blender. Push through a strainer into the soup. You can pour some soup broth through the strainer to help it go through. Repeat with all of the peppers.
Continue cooking the soup for awhile to let the flavors blend. Several hours is best if you have it.

Serve with:

Tostada shells
Sour cream
Diced green onions
Hot sauce
Thinly sliced lettuce

Roasted Poblano Gazpacho

Gazpacho al Chile Poblano Asado
Recipe from Season 6, Mexico—One Plate at a Time
Servings: 6


  • 2 1/2 pounds ripe tomatoes, preferably vine-ripe heirloom tomatoes
  • 2large poblano chiles (I prefer 1 anaheim pepper)
  • 4 garlic cloves, unpeeled
  • 1 medium (10-ounce) cucumber, peeled
  • 1/3cup chopped cilantro
  • 2 large hard boiled eggs
  • 1/2 small white onion, finely chopped
  • 1 1/2 cups croutons (I like garlic-flavored croutons)
  • 1/4 cup dry red wine
  • 1 thick slice white bread
  • 1 tablespoon vinegar, preferably sherry vinegar
  • 2 tablespoons olive oil
  • Salt


You will need a large mixing bowl and a blender pitcher.

Spread half of the tomatoes and the peppers onto a baking sheet, and roast 4 inches below a preheated broiler until blistered and blackened in spots, about 6 minutes per side. The poblanos may blacken before the tomatoes - remove them as soon as they are done. Cool the tomatoes and poblanos, then pull or rub off the blackened skins. For chiles, pull out the stems and seed pods, then quickly rinse off seeds and stray bits of skin.

While the tomatoes and chiles are roasting, roast the garlic directly on a dry griddle or heavy skillet over medium heat, turning occasionally, until soft (they'll blacken in spots, too), about 15 minutes. Cool, peel off the papery skin, roughly chop and add to the blender pitcher.

Chop enough of the remaining unroasted tomato into 1/4-inch pieces to yield 1 cup; add to the serving bowl with the poblanos. Chop half of the cucumber into 1/4-inch pieces and add them, too. Top with half of the chopped cilantro and stir everything together.

In the large mixing bowl (to serve the soup in) place:
half of the cooked, peeled and chopped peppers
Chop enough of the remaining unroasted tomato into 1/4-inch pieces to yield 1 cup; add to the serving bowl with the poblanos. Chop half of the cucumber into 1/4-inch pieces and add them, too. Top with half of the chopped cilantro and stir everything together
Dice onion. Run under cold water and add to the serving bowl

In the blender pitcher place:
Half of the cooked, peeled and chopped peppers
All of the roasted tomatoes
The roasted garlic
Roughly chop the remaining unroasted tomatoes and cucumbers, and scoop them in with the roasted tomato mixture, along with the remaining cilantro, wine, bread, vinegar and olive oil. Process to a smooth puree. Press through a medium-mesh strainer into the serving bowl. Stir in about 1 1/2 cups water to give the mixture the consistency of a light cream soup. Taste and season with salt, usually about 2 teaspoons. Stir.

Cover and chill the serving bowl with the completed soup for at least 1 hour.

For garnishes (place in separate serving dishes)
Chopped, salted hard boiled eggs

Cafe Rio Salad

Tomatillo dressing

Carne Asada

Ingredients (for 30 servings)

  • 6 pounds flank steak (Costco best: marbled but not fatty)
  • 2/3 cup white vinegar
  • 1 cup soy sauce
  • 8 cloves garlic, minced
  • 4 limes, juiced
  • 1 cup olive oil
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 2 teaspoons ground white pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika

In a blender pulse together all ingredients other than the meat.

Put meat in a large leak proof container and pour marinade over meat. Close and turn to coat. Let marinate overnight.

Cook in crockpot (or pressure cook) until it falls apart.

No comments:

Post a Comment