Category: Mexican Food
Butternut Squash and Bean Tacos
Tacos are a fun way to eat vegetarian. There is an endless supply of variations for stuffing in your tacos. These are made with soft corn tortillas, which, incidentally, I have successfully made from masa harina just the other day. But that’s another story.
I recently made my pork tacos with crispy pork carnitas, but you can use any shredded or cubed cooked pork. Even leftovers can be chopped up. Go ahead, use ground pork. I like to serve a variety of condiments to serve with the tacos, but you can just use one if you prefer.
Chayote Slaw with Mango Vinaigrette
I like to try unfamiliar ingredients, but sometimes have no idea what to do with them. Oftentimes, if the ingredient is primarily used in Latin America, I still don’t know what to do with it because the recipes are written in Spanish. My husband is Latino, but he doesn’t usually know what anything is. **Sigh**…
Pozole Verde with Only Pork
I have been dying for the longest time to make pozole. The fact that I didn’t really know what it was didn’t stop me. Okay, I knew it was some sort of stew, made with pork and hominy (mote). I’ve bought hominy a few times, but somehow used it for something else instead of my…
If you watch too much television, you would think kasha is only for your breakfast cereal. You would also believe that that lady in the jeans wanders all over remote areas of the world to find it for you. You have seen that commercial, right? If not, just ignore me. According to Ferdinand the Great…
Spicy Tomatillo Soup with Tortillas
Tomatillos look a bit like green tomatoes, but they are not. They are a very versatile little fruit. Often, I use them in salsa or pickle relish. Here they are used to form a broth for this hearty soup.
Salsa Verde Starring Tomatillo
Tomatillos. I usually like them for including in pickle relish. But I have discovered that they make a terrific salsa verde that is not too hot. In most Latino restaurants I’ve visited their salsa verde is waaaaay too hot. I mean mouth scorching. I prefer my salsas on the mild-to-medium side. Not that I am…
Roasted Eggplant Salsa
Roasting eggplant is a good way to maximize is flavor and richness. This salsa can be eaten as a dip or spread on sandwiches. From Organic Gardening.
Chili Rubbed Pork Roast with Spaghetti Squash
I had never tried spaghett squash and was curious to try it. I found this recipe in Family Circle magazine and decided to give it a try. The squash is not exactly like spaghetti, but it is a good substitution and so much healthier!