Chile Rellenos Pie
Chile Rellenos without all the mess, but all the flavor. Good for company! Excellent for a buffet table! Variations include adding small chopped cooked shrimp or chopped cooked crab to the filling for an excellent brunch dish. Monterey jack cheese may be used instead of Mexican-style cheese.
Green Avocado Salsa
This is the ultimate fresh, green salsa. The addition of avocado gives it a wonderful creaminess!
Ancho Chile Fettuccini with Cilantro-Tomatillo Cream Sauce
Rather than make fettuccine colored with spinach or tomatoes, I wanted to create something with color AND flare. Here is my idea. Try serving with grilled skewered chicken and mushrooms, marinated with lime, garlic, cumin, salt and pepper.
Three Chile Dry Roasted Tomatillo Salsa
A wonderful vegan Three Chile Tomatillo Salsa. The tomatillos and chiles are dry roasted (slightly blackened) in an iron skillet giving it a wonderful flavor. Great for green chilaquiles.
Original Green Salsa
This is great, green salsa that everyone asks me to make. I have made it several times and just recently had the best batch ever!
Authentic Mole Sauce
Hot chiles and rich chocolate make this authentic mole sauce perfect for topping stewed meats or enchiladas.
White Bean Chicken Chili
This recipe was passed down from a friend, and now it is one of our favorites! It's great to make whenever there is left over chicken or turkey around! We pray for colder weather in California just so we can make this soup! You can substitute additional diced tomatoes for the tomatillos. If you would like the soup to be spicier, you can add some red chili flakes or salsa. Serve with these toppings for people to choose from: limes, cilantro, cheese, avocado, sour cream, and tortilla chips.
Tomatillo Salsa Verde
This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Pork Chili Verde (Green Pork Chili)
This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.Sponsored By [object Object]
I learned this recipe from an amazing cook from Puebla. I've been perfecting it for over 15 years and realized that it was time to share it when my foodie friends tried to drink the sauce out of the saucepan. I use the roasted or baked chicken from the grocery store. I did it once only to save time, but found that they are tastier. Be conservative with the cream and the cheese. Do not use sour cream!
Mexina Salsa Verde
If you love to kick up your favorite dishes - this is the perfect sauce! It is very easy, fast and delicious!
Carne en su Jugo (Meat in its Juices)
One of Guadalajara's favorites. Small pieces of flank steak are cooked in their juices, then mixed with whole beans and crispy crumbled bacon. It makes me feel at home!