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Mexican Spaghetti

Ingredients

Pasta

  • 2 liters water
  • 1 bag spaghetti (16 oz)
  • 3 tablespoons oil
  • 1 tablespoon salt
  • 1/4 onion
  • 2 garlic cloves
  • 2 bay leaves

Sauce

  • 2 pounds red tomatoes
  • 1/2 cup water
  • 1 teaspoon salt
  • 1 cup crema
  • Part skim milk cheese (or queso fresco or queso ranchera. Optional for topping)
  • 2 garlic cloves
  • 1/4 onion
  • 4 tablespoon butter

Steps

  1. In a large add 3 liters of water and add 1/4 onion, 2 garlic cloves, 2 bay leaves and 1 tablespoon salt, 3 tablespoons oil and bring to a boil
  2. Cut the tomatoes and 1/4 onion into quarters.
  3. Add the onions, 1 teaspoon of salt and 1/4 cup of water to the blender. Blend.
  4. Next add the tomatoes and 1/4 cups of water and blend until a smooth sauce.
  5. Once your pot is boiling add the spaghetti and cook based on your pasta box/bags instructions (mine recommended 15 minutes). Drain and set aside
  6. In shallow pot on medium heat add 1 tablespoon of butter. Stir until melted
  7. Add the blended sauce into the pot and cook for approximately 15 minutes. Turn off the heat
  8. Add the past into the sauce and enjoy!

Chicken Salad

Ingredients

  • 2 pounds of chicken
  • 1/2 onion
  • salt
  • 2 garlic cloves
  • 2 bay leaves
  • 1/2 teaspoon thyme
  • 1 1/2 pounds (2 large) potatoes
  • 1 tablespoon apple cider vinegar
  • 1/2 cup mayonnaise
  • 1/2 cup crema
  • 1 tablespoon mustard
  • 1/2 teaspoon black pepper
  • 1 1/2 cup green beans
  • 1 pound (3 medium) carrots
  • Optional: tostadas, crackers, chips, salsa, jalapeños

Steps

  1. In a medium pan fill it with water and preheat (I use about 2L of water)
  2. Peel 2 cloves of garlic
  3. Peel and half an onion
  4. Once the water is close to boiling add the chicken, 1/2 tablespoon salt, 1/2 teaspoon thyme, 2 garlic cloves, 2 bay leaves, and half an onion
  5. Stir to combine and let cook for 30 minutes. Turn off flame and let cool in the broth (to prevent the chicken from drying out). Cut into small cubes.
  6. To cook the carrots preheat another medium pot of water (I used about 1 L of water)
  7. Peel and chop the carrots into small squares
  8. Cook the carrots for 15 minutes. After 15 minutes add the frozen pees and cook for another 6 minutes. Drain and let cool.
  9. Next prepare the potatoes by peeling and chopping into small squares (approximately the same size as the carrots and chicken)
  10. Fill another medium pot with cold water (I used 4 cups), 1 teaspoon salt, 1 tablespoon vinegar, and the chopped potatoes
  11. Place the pot on medium heat and cook for 20 minutes. Drain and let cool.
  12. To make the sauce stir together the mayo, crema, mustard, black pepper, lime, and 1/2 teaspoon of salt.
  13. Once all of the cooked ingredients are cooled add to the sauce and stir to combine
  14. Enjoy with jalapeños, tostadas, crackers, or chips 😀

3 Nopales Recipes

Recipe #1:

Ingredients

1 1/2lb of nopales (cactus)

4 green onions

1/2 bunch cilantro

4 garlic cloves

1/4 onion

4 tablespoons olive oil

1 tablespoon or oregano

2 teaspoons of salt

2 cups of water

4 jalapeno chilis

 

Recipe #2

Ingredients

1 1/2lb of nopales (cactus)

4 green onions

1/2 bunch cilantro

4 garlic cloves

1/4 onion

4 tablespoons olive oil

2 teaspoons of salt

4 potatoes

2 tomatoes

Recipe #3

Ingredients

1 1/2lb of nopales (cactus)

4 green onions

1/4 onion and 1/2 onion

1 cup of tomatoes

4 tablespoons of olive oil

2 teaspoons of salt

2 cups of water

2 garlic cloves

Easy Red Sauce Enchilada recipe

Recipe:

Ingredients:

10 Whole California Chile Pods (or 10 Guajillo Chile Pods)

4 Pasilla Ancho Chile pods (or 4/5 Chile de Arbol if you want them spicy)

1 Onion (1/2 for the filling) (1/4 used to cook with chile pods)

2 Garlic Cloves

1 Teaspoon of salt

1 Teaspoon of pepper

2 10oz packages of queso fresco (1 for filling and half for serving) (You can also use mozzarella cheese)

crema fresca (for serving)

10 corn tortillas

2 tablespoons of Canola Oil

6 1/2 cups of water (5 cups for cooking chile pods) (1 1/2 cups for chile sauce in blender)

Materials:

blender pot (with lid)

pyrex dish comal (or a pan)

Optional for serving:

Lettuce

avocado