Category: Mexican Dishes

Posole is like a marriage of chili & gumbo...and the longer you let it sit, the better it tastes!

Posole is like a marriage of chili & gumbo…and the longer you let it sit, the better it tastes!


  • 2 lbs of pork or chicken (I used left over pork tenderloin) but pork shoulder or pork roast is less expensive and more favorable
  • 2- 10 oz cans diced tomatoes with green chilies (Rotel is what I used)
  • 2- 28 oz cans of white or yellow hominy, drained and separated in half
  • 2 -14.5 oz cans of chicken broth
  • 2- 10 oz cans of red enchilada sauce
  • 1 TBS vegetable oil
  • 1 cup onion, chopped (1 medium onion is about a cup)
  • 2 TBS minced garlic (from the jar is the easiest)
  • 1 TBS Chili powder
  • 1-2 tsp Ancho Chili Powder (gives it a smokey taste)
  • 1-2 TBS ground cumin ( I like more)
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 C fresh cilantro leaves, chopped…(or more if you LOVE cilantro)
  • lots of sliced lime wedges ( 1 lime cut into 8ths)

DIRECTIONS: GO GATHER ALL YOUR INGREDIENTS, open cans, cut up, measure etc. then start!!

  1. Take whatever pork you have chosen, trim the fat and cut into 1/2 inch cubes. Brown in oil over medium heat then remove from heat and put aside in a bowl
  2. Add some oil to pan and now saute onions until tender…about 3-4 mins
  3. Now put meat, onions and garlic into stew pot (I used my slow cooker) and add the tomatoes, the 2 cans of enchilada sauce, all the seasonings and 1 1/2 cans of chicken broth and 1/2 (or 1 can of the hominy, saving the other can that was drained…or eyeball it!)
  4. Now put slow cooker on for 2 hours and let the smell permeate throughout your house…or, you can put it in a stew pot and bring it to a boil, then reduce the heat and simmer for 30 mins until the meat is tender.  Just depends in what kind of rush you are in!!!
  5. Take the other can of hominy (that was drained) and add it to a food processor and blend it till it is pureed.  Add the other 1/2 c of chicken broth at the same time. This pureed hominy thickens the stew.
  6. If you are using the slow cooker, take the lid off and after an hour, add the pureed AND the whole hominy to your pot and let cook for the last hour.
  7. Finally, when it is ready, take out and serve into bowls…add as much cilantro that you would like, some cheese if you so desire, and then squeeze the lime on top and PHEW…it is worth the work!

Thank you starman5 for the inspiration on making this.  What a hit and a new FAVORITE!!!

A root vegetable that looks like a potato but has the sweetness of an apple.  Used primarily in Mexican Dishes

A root vegetable that looks like a potato but has the sweetness of an apple. Used primarily in Mexican Dishes

Jicama is a root vegetable that looks like a potato and taste like an apple!!! It is used, primarily, in Mexican recipes, salads or as a side dish.  I used it as a simple side dish…with “simple” being the active word!!

Clean, cut off the ends, cut in half and peel

Clean, cut off the ends, cut in half and peel.

Once cut, then slice 1/4 inch and then julienne

Once cut, then slice 1/4 inch and then julienne

Add 1/2 medium onion, thinly sliced

Add 1/2 medium onion, thinly sliced

Add 1/2 cup,of chopped cilantro along with Mexican seasonings ( cumin, chili powder) salt & pepper and juice from1 lime and then refrigerate for 30 minutes or more

Add 1/2 cup,of chopped cilantro along with Mexican seasonings ( cumin, chili powder) salt & pepper and juice from1 lime and then refrigerate for 30 minutes or more

Take out of fridge, stir and plate!! VOILA!!!

Take out of fridge, stir and plate!! VOILA!!!

Nacho's made easy!

Nacho’s made easy!


  • Tortilla Chips 1/2 bag)
  • 1 cup Grated Monterey Jack Cheese, Cheddar Cheese…or any other cheese you want to use, GRATED
  • 2 Roma Tomatoes, seeded & diced
  • 1/2 can Black beans drained (I used leftover)
  • 1/2 med red onion, thinly sliced
  • 1 large Avocado, diced
  • 1 thinly sliced Jalapeno (optional to your taste buds!)
  • Chopped lettuce
  • 1/2- 4oz can of chopped green chilies (again, optional for you gringo’s)
  • Coarsley chopped Cilantro
  • Sour Cream
  • Tomatilla Sauce or Salsa…whatever you prefer
  • Mexican Cheese (looks like feta)


  1. Spread chips on large plate that can fit in microowave
  2. Put grated cheese all around, and under chips..
  3. Put black beans, intermittently on top of cheese
  4. Zap in Microwave for about 30 seconds until cheese is semi melted
  5. Top with Avocado’s, lettuce, tomatoes, jalapeno, chilies, onions….you name it, put it on top!
  6. Then some sour cream
  7. Little Mexican Cheese, crumbled
  8. Then, My favorite…Tomatilla sauce or whatever sauce you like then Cilantro!!

Afterall, this is ALL about YOU!!!!!



  • A whole chicken, cooked or rotisserie cooked chicken, skin removed and shredded and put in bowl
  • 4 roma tomatoes, 3 sliced and 1 diced
  • 1 onion sliced thinly and separated BUT chop 1/4 c to put in with cooked shredded chicken & diced tomatoes.
  • 1 lb Monterey Jack Cheese, shredded and put aside
  • 1/2 head of lettuce, chopped
  • 1 avocado sliced
  • 12 corn tortillas
  • 1/4 c oil
  • Homemade Enchilada Sauce (see blog under Enchilada Sauce) or 2 -14 oz cans of red enchilada Sauce
  • 1- 8 oz container sour cream
  • Mexican Cheese (Like Feta Cheese)
  • 9×13 greased glass pan


  1. Preheat oven at 325 degrees
  2. Gather ALL your ingredients. Slice, dice, shred & chop and put aside
  3. Have your Enchilada Sauce made (see blog for EASY recipe) or put 2 cans into pan & heat.

Enchilada Sauce

  1. Take diced tomato & 1/4c of minced onion into pan with 1 TBS oil and saute.  Then add 3 cups of shredded chicken and mix

Chix Sauted

  1. Put 1/4 c of oil into another saute pan, and heat.  take corn tortilla, one by one and cook about 30 seconds on each side then put on paper towel and drain.  Continue with all 12 tortillas.
  2. Now take the cooked tortillas and with a tong, dip into the enchilada sauce on BOTH sides then take some of the chicken mixture and put on edge of tortilla and then roll “snugly” and put into greased 9×13 pan.

Cooked tortillas dipped in sauce

Cooked Tortillas with Chix

  1. Next, cover each one lightly with Sour Cream

Sour Cream Layer

  1. Then cover with shredded Monterey Jack Cheese

Shredded Cheese

  1. Next layer with sliced tomatoes & sliced onions

Tomato & Onion Layer

  1. Add sliced Avocado & dollops of sour cream on top 

Avoccado & Sour Cream Layer

  1. Add more shredded Monterey Jack Cheese and put into 325 degree oven until cheese has melted…about 20 mins

Chix Enchilada

  1. When cheese has melted, take out.  To plate, put 2 enchilada’s on plate.  Top with shredded lettuce, sour cream and drizzle enchilada sauce on top.  I added more avocado’s and sliced tomato and even some Tomatilla Sauce that I made.  Then topped the whole plate with the Mexican Cheese that looks like Feta Cheese!! It’s totally up to you!!! Remember, I am giving you the guide and then you can do whatever you want after that!!! Voila!!!

The Finished Product

And MOST IMPORTANT….don’t forget the Cerveza’s!!!

Shrimp Tacos with Lime-Cilantro-Chipolte Sauce

4 servings (2 tacos each)


  • ¼ c thinly sliced green onions
  • ¼ c chopped fresh cilantro
  • 3 TBS mayonnaise
  • 3 TBS sour cream
  • 1 TBS grated lime zest (Hell, I used the whole lime!!)
  • 2 TBS lime juice
  • Salt  to taste
  • 1 tsp minced garlic
  • 1-2 whole chipotle in adobo minced (start with one and taste then add. This gives a GREAT kick!)

Combine all the ingredients in a bowl and set aside


  1. 8 Jumbo shrimp peeled, deveined grossly chopped (I used frozen Jumbos, thawed)
  2. 1 TBS butter
  3. 1 TBS olive oil
  4. 1TBS minced garlic
  5. 1/8 c minced red onion
  6. 1 tsp Mexican seasoning  or make your own with cumin, coriander, smoked paprika etc)
  7. 1 Avacado chopped
  8. 7-8 grape tomatoes chopped
  9. 2 c shredded cabbage in a bag
  10. 4-5 (6-inch) corn tortillas or flour tortillas heated in microwave or oven

Sauté  butter, oil & garlic in large pan.  Then add minced red onion followed by chopped shrimp and cook for 5-6 minutes until shrimp is pink.  Add Mexican seasoning, continue stirring.  Take heated tortillas, put shrimp, followed by cabbage, then avocado, tomatoes and top with chipotle sauce and have plenty of napkins and some nice cold Negra Modelo Beers!!!!!!! You can even add green onions, more cilantro…whatever you have…the choice is all yours!!!!! ENJOY!!!

Take the spicy Mexican spices and “cool” it down with raisins & allspice!  I see you shaking your head, but trust me…you will love the flavor!!!!


  • 2- 6oz flat iron or 12 oz flank steak seasoned with S & P
  • 1/2 C bottled red peppers, sliced thinly
  • 1 cup of canned diced tomatoes w/green chilies
  • 1/2 c raisins
  • 2 TBS tomato paste
  • 1 tsp chipolte in adobo
  • 1 TBS ground cumin
  • 1 tsp allspice
  • 4 flour tortillas
  • Chopped fresh cilantro
  • Sour Cream


1.     Preheat grill, season steak

2.     Mix  diced tomatoes, raisins, tomato paste, cumin, allspice, chipotle in bowl, put aside

3.     Saute red peppers in skillet

4.     Add tomato mixture to skillet, mix and put on low

5.     Grill steak 2-3 minutes on each side for medium rare…

6.     Bring in steak, slice thinly across the grain and add to tomato mixture

7.     Grill or microwave the tortillas and then load them up with mixture

8.     Add feta or cheddar or whatever cheese you have lying around

9.     Put a dollop of sour cream and some fresh cilantro

And then “GO AT IT”!!!! Don’t forget the napkins!!!!!!!!

*****Thank you Bon Appetit for your recipe and the ability to “doctor” it!!!

Chili Rellanos for 6

Chili Rellanos for 6

What you Need:

  • 10 Pablamo chilies
  • 1 lb Monterey Jack Cheese
  • 6 eggs-separated
  • ½ cup flour
  • Toothpicks
  • GLOVES!!!!!!!!!!! Trust me on this one!!!
  • 1-2 c vegetable oil
  • Paper towels
  • Large frying pan
  • Mixer


1.      GLOVES!!!! Have I mentioned that it would be “real” nice to have throw away gloves??!!!!

2.      Preheat oven at 425 degrees.

3.      Put the chilies on baking sheets and put in oven for 25 minutes until nice and burnt on the outsides.

4.      Take out of oven and cool. GO PUT YOUR GLOVES ON!!!! Once cooled, peel off “burnt” parts and then cut open and take out seeds.  This does NOT have to be perfect!!! Then, rinse under water and put aside.

5.      Take Monterey Jack cheese and cut into pieces (check video)

6.      Now, put the chilies on flat surface, then put cheese in the middle, fold the sides over and weave a toothpick through the sides (not piercing the cheese) No more than 3 toothpicks!!!! Again, does NOT have to be perfect!!!

7.      Put some flour on a plate or pan and then take the chilies and coat them with flour. This is important because it help keep the batter stick to the chilies. Put aside.

8.      Now, take the 6 egg whites and whip it up until peaked.  Then, fold the egg yolks into the blender and keep whipping. Next add ¼-1/2 c of flour…and keep on whipping…whip it good!!

9.      In a large frying pan, add 1-2 cups of vegetable oil so that it is 1-2 inches and heat ‘er up.

10.   Now, “WHERE ARE THOSE GLOVES”???? Put them on!!!

11.   Take the floured chili and dip it in the batter, then put it in the hot oil and cook. About a minute. Then turn it over, and do the same.  You want them golden brown. Once done, take them out and put on a paper towel and do the process again. Don’t do more than 2 at a time.

***While they are cooking, go and take the tooth picks out of the ones on the paper towel***

Remember…you put 3 in each one of them…now count..1-2-3 and make sure!!!

Now, you are ready to serve and I strongly suggest using my Spanish Sauce.  Check my blog at for that recipe!!!!!


2 TBS olive oil
½ medium onion, julienne
1 TBS chopped garlic
1 jalapeno, seeded & julienne
1 red pepper, seeded & julienne
1 yellow pepper, seeded & julienne
1 orange pepper, seeded & julienne
1 roma tomato, seeded & julienne
1 (4 oz) can tomato sauce
Use same amount of water as in tomato can

Heat olive oil in a skillet to the smoking point and then add onions, peppers and tomatoes and sauté for about 2 mins. Add the garlic and sauté another minute. Add tomato sauce, water and simmer for 10 minutes. Adjust the seasoning with salt & pepper and then serve on top of chili relleno servings.

This recipe makes 4 servings.





Shrimp Tacos

(serves 4)


  • 1 lb shrimp, peeled & deveined
  • 4 TBS butter
  • 4 TBS honey
  • 1 pkg flour soft taco shells (10 to a pack)


1.      Melt butter & honey in sauce pan

2.      Saute shrimp in pan, cooking until pink, then turn over and do same. Approx 4-5 mins

3.      Heat soft tacos in dampened paper towel in microwave for 30 seconds

4.      Take “2” taco shells and put together then spoon cooked shrimp on ½ and add salsa.

Mango Salsa


  • 2 roma tomatoes seeded & diced
  • 2 mangos, peeled & diced
  • 1 small red pepper, cored, seeded & chopped coarsely
  • 1 small red onion, diced
  • ½  small Jicima peeled & diced
  • ¼ c chopped fresh cilantro
  • 1 med garlic, peeled & minced
  • ½ jalapeño chili, seeded & minced (more if you want!!)
  • 2 limes juiced
  • ¼ c of mango or orange juice
  • *** 1 tsp of Lupitas secret hot sauce***** (another recipe!!)

Mix all in a bowl then put in the refrigerator, covered, for 1-4 hours!!!

Easy Red Enchilada Sauce


  • ½ lb dried red chilies (Guajillo Chilies)
  • ½ onion cut in half
  • Peel 3-4 pieces off remaining onion and cut into slices, put aside
  • 2 lg garlic cloves (keep whole)
  • 2 TBS oil
  • 1 cup Water or chicken broth
  • Seasoning- salt, oregano, cumin
  • some “sugar” if it is too spicy for you


Take chilies, spread apart, remove seeds, spiny veins & place in pot with water on stove.

Bring water/chilies to boil then turn to med heat and cook for 15-20 mins

While chilies cook, take sliced onion pieces and cook in 2 TBS oil until almost burnt. DO NOT TURN during cooking.

When chilies are cooked (soft) put aside to cool. About 20 minutes

Once cooled, now put onion, garlic and chilies into blender add water (about 1 cup)

Turn blender on and mix first then blend. About 8-10 seconds

Now taste the mixture. Add some salt, oregano, and cumin and mix some more.

Pour mixture from blender, through a strainer, pressing the mixture with a spatula, and add this to sauce pan with cooked onion pieces.

Add some water (a little at a time) to help chili mixture through strainer…but not too much!!

Stir S L O W L Y, adding some more oregano, & salt then reduce heat to simmer for 10 mins.

Then VOILA!! The finished product

I have been making chili rellenos for years, but being down here in Mexico they are fond of stuffing the chilies with things other than just cheese.  So, I found a recipe that combined chorizo (Mexican sausage that is hot) and shrimp and then added other things to it and made it for 9 people here and they loved it…so, here’s the recipe and of course you can substitute hot italian sausage for the chorizo, or use mild sausage…the choice is up to you!!!!  You can follow the recipe the way I did it…or “step out of the box” and wing it on your own!!!  That’s the fun of this blog…whatever works, is my motto!!!

This recipe served 9 people!!!


  • 1 TBS oil
  • 1/2 lb of chorizo or any kind of sausage
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 1/2 onion, diced
  • 1/2 serano pepper, minced
  • 2 TBS minced garlic
  • 1 c white rice
  • 1 c chicken broth
  • 1/2 c white wine (one that you would drink!!!)
  • 1/2 c water
  • 9 lg Poblano chilies
  • 1 lb shrimp, shelled & deveined and cut into 1/2 ” pieces
  • 1 1/2 c chichuahua cheese (Monterey jack will be just fine or pepper jack for some zing)


Pre Heat Oven to 400 degrees.  Put poblano chilies on a baking dish and cook in oven for 15-20 mins.  Remove from oven and cool.  Once cooled, cut top 1/4 of chili and remove ribs and seeds. put a slit down the front the chili to open it up and put aside.

  1. in medium saucepan, heat the oil and add the chorizo and cook for about 3 mins
  2. add peppers (red & yellow), serano, onions, garlic and cook until translucent.
  3. add the rice & cook until all the grains are coated with oil
  4. add the shrimp and cook about 2-3 mins
  5. now add all the liguids (chix broth, wine, water) and stir over high heat for another 3 mins then cover & reduce heat to low for 20 mins. Check rice for doneness….

When rice is finished cooking, take the slit chilies and stuff the rice mixture into them and set back on a baking pan and put all of them in the oven for 10 mins. Remove from the oven and then add the shredded chichuahua or monterey jack cheese and cover the peppers with cheese and put under broiler for 2-3 min to melt the cheese.  Take out and top with salsa or sour cream and voila…another great meal!!!