Mexican

This chicken avocado soup is the perfect spring time soup. A lightly flavored chicken broth with chunks of avocado, tomato and onion. Shredded chicken adds a hearty texture to this chicken soup that is easily made in one pot.

Serves 4-6

Prep Time: 15 minutes

Cook Time: 1 hours, 15 minutes

Ingredients:

• 3 chicken breasts, boneless, skinless
• 2 avocado
• 3 tomatoes
• 1 small onion, chopped
• 1/4 cup cilantro leaves
• 1 tablespoon oregano
• 3 cloves of garlic, peeled, chopped
• salt to taste
• 1 tablespoon oil
• 6 cups chicken broth

Preparation:

Heat the oil in a large saucepan and saute the onions and garlic for 1 minute. Carefully add in the broth, oregano and the chicken. Bring to a boil and then turn down to a simmer for 1 hour. Remove the chicken from the pot and use 2 forks to shred the chicken. Place shredded chicken back in pot. Chop up the cilantro, tomato and avocado and add to soup. Let the soup sit for 10 mintues before serving.

This creamy pumpkin soup will warm you up and fill you up. Chorizo and onion adds texture and the subtle pumpkin flavor melds with the broth to provide you with an unforgettable taste.

Prep Time: 15 minutes

Cook Time: 1 hours,

Ingredients:

• 5 cups chicken stock or broth
• 3 cups pumpkin puree
• 3/4 cup heavy cream
• 1 lb chorizo cooked and coarsely chopped
• 2 tablespoons oregano
• 1/2 teaspoon cumin
• 5 cloves of garlic, peeled and finely chopped
• 2 potatoes, peeled and diced into 1/2 inch cubes
• 1/2 cup cilantro, chopped
• 1/2 cup and 1/3 cup onion chopped
• 1 tablespoon oil

Preparation:

Heat the oil in a large pot. Saute the 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, chorizo and potatoes. Stir in the oregano and cumin. Bring to a boil and then turn down to a simmer. Simmer for about 45 minutes or until potatoes are tender. Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately topped with a tablespoon each of cilantro and onion.

Arroz Con Leche – Mexican Rice Pudding

A thick and creamy rice pudding dessert with the added texture and flavor of raisins and cinnamon.

Ingredients:

• 3 cups whole milk
• 1 1/4 cup water
• 1 cup rice, short or medium grain
• 2 cinnamon sticks
• 1/4 teaspoon salt
• 1 14 oz can sweetened condensed milk
• 1/2 cup raisins, soaked in warm water to soften
• 2 teaspoons vanilla
• butter for topping *optional

Preparation:

Bring whole milk and water to a slow simmer in a large pot, over medium/low heat. Stir in rice, add in cinnamon sticks and barely simmer, uncovered, until rice is softened which should be about 20-30 minutes. Stir occasionally. When rice is soft, remove cinnamon sticks and stir in condensed milk, vanilla, salt and raisins. Return to a slight simmer and cook for an additional 10-15 minutes or until most of the liquid is absorbed and rice has a pudding-like consistency. Serve hot, topped with a sprinkle of cinnamon or butter.

Capirotada

This dessert is full of texture and flavor. Topped with whipped cream, it is absolutley decadent and rich with flavors of pecans and brown sugar.

Ingredients:

• 6 cups stale Mexican bread cut into large chunks
• 1/4 cup butter
• 1 1/4 cup water
• 3 cones of piloncillo (or 2 cups brown sugar)
• 1 cinnamon stick
• 1 teaspoon anise seeds
• 2/3 cup pecans, chopped
• 1 cup raisins soaked in warm water to soften
• 2 large, or 3 small apples, peeled, cored and chopped
• 1/2 cup queso fresco crumbled
• 1 tablespoon orange zest
• 1 teaspoon lemon zest
• 1/2 teaspoon cloves
• 1 teaspoon cinnamon
• 4 egg yolks
• 4 cups milk
• 1 pinch salt
• 1/4 cup sherry

Preparation:

Melt the butter over medium heat in a large saute pan. Fry the bread pieces until golden.

In a small saucepan, combine water, anise seeds, piloncillo and cinnamon stick. Boil gently until the liquid becomes syrupy, about 6 minutes.

In a large bowl, combine apples, pecans, raisins, zest and cheese. Sprinkle cloves and cinnamon over the top of the fruit mixture and toss to incorporate. Add in bread and carefully fold all ingredients together.

Pour half of the bread mixture into a large, buttered baking dish and pour half of the syrup over it. Add the remaining bread mixture and the remaining syrup.

Bake for 35 minutes in an oven pre-heated to 350 degrees.

Beat egg yoks until foamy and smooth. Add in milk, salt and 1/4 cup sherry. Combine until smooth. Pour over partially cooked bread and bake for another 35 minutes or until top is golden.

Side Dishes

esquites

This simple and delicious Esquites recipe (corn dish) is very popular in Mexico and is often sold by street vendors. Make some Esquites at home as a delicious pairing for your favorite Mexican main dish.

This Esquites Recipe serves 6 as a side dish

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients:

• 4 ears of fresh corn
• 1/4 cup of water
• 1/4 cup fresh butter
• 1 teaspoon salt

Preparation:

Remove the husks from the ears of corn, as well as pulling off the excess strings. Using a sharp knife, slice the kernels off the cob by cutting a bit off the end of the cob so you can stand it upright. Then slide your knife down the cob on each side to remove the kernels. Add the corn and water to a large pot or frying pan with high sides. Cook the corn over medium heat until there is no water left and the corn has softened. Add the butter and salt and gently fry the corn for 2-3 minutes to soften it further. Serve immediately.

Arroz Con Frijoles Negro – Black Beans & Rice

A wonderful blend of two mild flavors, this southern Mexican side dish is a great addition to any main dish. This recipe serves 6.

Ingredients:

• 2 cups black beans, cooked and strained, still warm
• 2 1/2 cups white rice, freshly cooked, still warm
• 1/2 cup onion, finely chopped
• 1/2 cup cilantro, finely chopped
• 1/2 jalapeno, seeded, diced (optional for heat)
• salt to taste

Preparation:

Add all ingredients to a large mixing bowl. Fold together carefully as to not smash the black beans to much. The rice will color a little bit due to the dark color of the beans. When all ingredients are combined, serve immediately.

Salads & Dressings

Taco Salad

A salad with a crunchy texture and authentic flavors that is filling enough for a main course.

Prep Time: 15 minutes

Ingredients:

• 2 cups romaine lettuce, shredded
• 1/4 cup tomato, seeded and diced
• 1/2 cup seasoned ground beef
• 1/4 cup cheddar
• 2 green onions, diced
• 1 tablespoon oil
• 1 teaspoon lemon juice
• pinch of salt

Preparation:

In a large bowl combine oil, juice and salt. Add in lettuce and toss to coat. Sprinkle crumbled tortilla strips on lettuce then top with ground beef, cheddar, tomatoes and onions. A sprinkle of crumbled cotija cheese rounds out this delicious salad. Top with Ranchero Ranch or your favorite salad dressing for more flavor.

Ensalada Fresca

This hearty, refreshing salad makes a great main course or a side dish. Perfect for warm summer evenings.

Prep Time: 10 minutes

Ingredients:

• 3 cups shredded lettuce
• 1 can black beans, drained (or two cups seasoned, boiled black beans)
• 3/4 cup tomatoes, seeded and diced
• 1/2 cup green onion, diced
• 1/8 cup cilantro, stemmed and chopped
• 1/2 cup black corn tortilla chips, crushed (regular tortilla chips will also work)
• 1/3 cup guacamole
• 1/3 cup sour cream
• 1 pinch cumin
• 1/2 teaspoon serrano chile, chopped

Preparation:

Toss lettuce, beans, tomatoes, cilantro, onion and chips in a bowl. Blend guacamole, sour cream and cumin. Pour over salad, toss to coat. Serve immediately.

Main Dishes

Mexican Meatloaf

Why have regular meat loaf when you can have this tasty alternative?

Prep Time: 15 minutes

Cook Time: 1 hours, 00 minutes

Ingredients:

• 1 1/2 lbs ground beef
• 1 cup tortilla strips, finely crumbled
• 1 large egg
• taco seasoning (see recipe for seasoning for ground beef)
• 1/2 of a fresh jalapeno, seeded and diced
• 1/4 of an onion, chopped
• 1/2 teaspoon garlic salt
• 1/4 cup either taco sauce or chile sauce
• 1/4 cup crumbled cotija cheese

Preparation:

Combine beef, tortilla strips, egg, seasoning, jalapeno, onion and garlic salt. Form a loaf and place in a baking dish. Bake at 350 degrees for about 1 hour or until internal temperature reaches 170 degrees. When fully cooked, remove from baking dish and let cool for 10 minutes. Brush taco or chile sauce over it and sprinkle cotija cheese on top.

Mexican Quiche

Perfect for a main dish or even for breakfast. This quiche can be sliced and individually frozen. Simply heat in the microwave for a quick meal on the go.

Prep Time: 15 minutes

Cook Time: 45 minutes

Ingredients:

• 6 eggs
• 1 cup half and half
• 3/4 cup crema (or sour cream)
• 1/4 cup bell pepper, chopped
• 1/4 cup tomato, chopped
• 1 tablespoon cilantro, chopped
• 1/4 cup green onion
• 1/4 teaspoon salt
• 1/4 teaspoon cumin
• pre-baked pie shell or 6 warmed corn tortillas pressed into pie dish

Preparation:

If using the corn tortillas, brush with oil and pre-bake in a 400 degree oven until lightly browned.

Beat eggs until smooth. Whisk in half and half and crema. Then blend in cumin and salt.

Toss tomato, onion, cilantro and bell pepper and sprinkle on top of pie crust or tortillas. Pour egg mixture over that and bake for 45 minutes, or until toothpick comes out clean.