I have made refried beans before, see Spicy Mexican Refried Beans, but this recipe contributed by Kay Chun of New York Times Cooking, uses canned pinto beans (could use black beans). It’s one of the best, if not the best, refried bean recipe I can recall. Fresh ingredients such as onions, green peppers (could add … Continue reading
This is a component of a Mexican recipe that Yotam Ottolenghi developed with one of his test kitchen chefs, Ixta Belfrage. I have never tasted such well balanced, flavorful pickled red onions. They are perfect for Mexican or Tex-Mex recipes with the addition of shaved lime peel and hibiscus flowers. Hibiscus flowers are a popular … Continue reading
What a wonderful way to make chicken that will be good in tacos, burrito bowls, enchiladas, quesadillas, tostados or even on a sandwich. Because it is made in a slow cooker it is a perfect dish to make during the warmer months. I often will plug it in on my deck! There are many versions … Continue reading
Are you looking for something new to grill? This recipe may be your answer. I enjoy eating and cooking Mexican food and Rick Bayless is one of my favorite sources. In his Mexican Everyday cookbook (2005) I found this spicy delicious chicken recipe that I could grill. I did change a few ingredients and directions… I … Continue reading
Barbacoa (Mexican word for barbeque) is a classic dish from Mexico made by long, slow cooking of usually beef with strong smoky seasonings. Traditionally, barbacoa is steam cooked in an underground oven until very tender and succulent. But for the American home cook a slow cooker is the best method of cooking and the choice … Continue reading
This is another recipe from last year as I continue to decide what to do about my picture editing source. The changes they have made are not agreeing with me – too complicated or maybe I just don’t have the patience. Anyways, I am still working on this issue – any suggestions for picture editing? … Continue reading
Cinco de Mayo is a few days away and a decision on a dessert to serve needed to be made. I originally thought of a flan, then maybe some kind of a churro dessert. I then considered traditional Mexican cookies such as wedding or polvorones. I finally settled on these flavorful cookies full of 2 … Continue reading
A chimichanga is a Mexican-American deep-fried burrito popular in Tex-Mex and Southwestern U.S. cuisine. However, with this recipe you bake the chimichangas making this a healthier dish. These burritos are basically tortillas wrapped around various fillings such as this flavorful chicken mixture. Serve with Spicy Mexican Refried Beans and Mexican Rice… I started to … Continue reading
This tomato-based red rice is a popular side to serve with many Mexican dishes. It’s very easy to make ahead and reheat when you need to serve it. Served with Spicy Mexican Refried Beans and Chicken Chimichangas – Baked…
All good Mexican meals need a side of refried beans, not just from the can but “kicked up”. This recipe originally came from Chef Rick Bayless (whose specialty is Mexican), and then adapted from fellow cook Josette @ thebrookcook. I further adapted Josette’s recipe and you can go here https://thebrookcook.wordpress.com/?s=refried+beans for her original recipe. … Continue reading