Chorizo and Jack Enmoladas are flavorful enchiladas coated in earthy mole sauce topped with Monterey Jack cheese and baked until bubbly. Perfect for serving with a side of roasted jalapenos or your favorite rice and beans. Top with salsa, like our Roasted Salsa Verde, a mild green tomatillo salsa and serve with a side of Mexican crema. This recipe makes extra mole sauce, so make sure to save some for later and freeze in Ziplock bags. Think making mole is a little too grueling? It’s really pretty easy, just don’t get intimidated by the long ingredient list. Gather everything you need and have it all measured out and ready to…
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Cantina style Tacos al Pastor are marinated, grilled on the rotisserie and shaved off into your corn tortilla with bits of charred pineapple. This at home version of Tacos al Pastor re-creates the traditional style spit grilled pork. Thin cut, marinated pieces of pork are threaded on a skewer, capped off with pineapple and grilled vertically over open fire. The juices from the pineapple drip down into the pork while it cooks and creates the best flavor. Use a sharpened knife to shave off bits into your warmed corn tortilla. Toppings like charred bits of pineapple, chopped radish, cilantro and Cotija or Queso Fresco cheese complete the taco. I like…
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Rich, buttery and totally indulgent Dungeness Crab Enchiladas with creamy Monterrey Jack cheese and tangy salsa verde. Dungeness crab is my favorite Pacific Northwest food. It’s rich, buttery and a little bit sweet. I grew up crabbing and fishing in the Puget Sound off the coast of Western Washington. It was a way of life for my dad who would take us out for week long boating adventures. Many are the days that I spent cracking crab. This recipe comes together quickly and highlights fresh Dungeness crab. I like making individual servings, but you can make a large batch in a casserole dish. It’s as easy as filling a tortilla…
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Chorizo-Corn Empanadas are savory hand pies made with a masa harina flour blend and filled with cheese, spicy ground chorizo and sweet corn. The melty Monterrey Jack cheese pull makes these flavorful empanadas fun to eat. You get the earthy spice of the chorizo, the sweet burst of fresh corn and creamy cheese all packed into a fluffy corn crust. These festive hand held pies are the perfect size for dipping into a creamy cilantro lime sauce. Let’s talk about chorizo. There are many different kinds of chorizo. This recipe calls for chorizo that has the appearance of the ground beef you would find in the meat department of your…
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Roasted Salsa Verde takes charred tomatillos to create a smoky green sauce that’s the base to many Mexican dishes. This versatile salsa can be eaten as is with your favorite tortilla chips or transformed into many other dishes. It’s the base for my favorite type of enchiladas, Enchiladas Suizas. Where it’s combined with cream to make a creamy delicious sauce perfect for coating stuffed corn tortillas. Adding chicken broth and a splash of cream, makes the base for my Pan Seared Cod in Tomatillo Broth. The possibilities are endless. All you need is a sheet pan, a few tomatillos, jalapenos, serranos, onion, cilantro and lime, all roasted, blended up and…
