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Recipe: Red Chilaquiles
Red chilaquiles – the ultimate Mexican breakfast. I recall sharing the first time I had these, on the beach in Akumal about 3 years ago – so good. A while back I even made some with green sauce, but this time, it’s red sauce time – let’s get cooking! Ingredients 2 cups of canola oil 8 corn tortillas 1/2 a white onion, chopped 4 eggs pack of Frontera red enchilada sauce 1/2 cup of crumbled feta cheese 1 thinly sliced jalapeño some avocado slices a…
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Recipe: Mexican Rice
Mexican rice, it’s underrated, but so delicious. This recipe is easy to master, and it reminds me of risotto. The tomato paste makes this recipe, so if you make your own, your rice is going to pack a punch! Let’s get cooking. Ingredients 1/4 cup of canola oil 2 cups of basmati rice 1/2 a white onion, diced 1 carrot, shredded a teaspoon of garlic, chopped 1/2 cup of tomato paste 3 cups of water salt to taste First, in a large skillet, heat the…
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Recipe: Zucchini and Corn Torta
Zucchini and corn torta is a Mexican egg dish that’s similar to a quiche, but with Mexican flavours. It has layers of goodness and the cotija cheese gives it some bite. Okay, let’s get cracking and bake up. Ingredients 2 large poblano peppers a white onion 1 tablespoon of butter one can of crisp kernel corn 2 zucchinis 1/2 teaspoon of tex-mex spice 1/4 teaspoon of cumin 1 1/2 cups of shredded jack cheese 6 eggs 1/4 cup of crumbled cotija cheese salt and pepper…
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Recipe: Chicken and Potato Tacos
Chicken and potato tacos, the perfect mid-week dinner. You can use chorizo chicken, or even make your own chorizo spice mix , and the potatoes add some heartiness to these tacos. They’re simple, yet delicious. Okay, let’s get cooking! Ingredients 1/4 pound of ground chicken spice mix – I used chorizo 1-2 tablespoons of butter breakfast potato recipe (I halved the recipe) 6-8 corn tortillas avocado slices tomatillo salsa First, get your ground chicken cooking in the 1-2 tablespoons of butter. Oh, and use a…
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Recipe: Mango Salsa
Mango salsa – this recipe is sweet, spicy, and just the right amount of tangy. You can use fresh mango, or frozen and decide on your spice level if you’ll be using serrano peppers or jalapeño peppers. Did you know that serrano peppers are 5 times hotter than the jalapeño pepper? Just a little tip in case you think you can handle the heat! Okay, let’s get cooking. Ingredients 1 cucumber 2 serrano peppers (or jalapeño for a milder salsa) 12 chunks of mango (I…
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Recipe: Caramelized Brussel Sprout and Onion Quesadillas
Caramelized brussel sprout and onion quesadillas – these are flat out great. The corn tortilla adds some texture and the cheese is full of flavour, but the star are the brussel sprouts and onions, caramelized to perfection. Okay, let’s get cooking! Ingredients 1 bag of mini brussel sprouts (500g) I like these PC brand ones. large white onion 3 tablespoons of salted butter salt to taste 1 cup of shredded jack cheese 2 tablespoons of mayo 10 corn tortillas toppings: avocado slices jalapeño guacamole chopped…
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Recipe: Black Bean Breakfast Tostadas
Black bean breakfast tostadas. These are quick, easy, and full of flavour. Who doesn’t love a poached egg? Okay, let’s get cooking! Ingredients 4 corn tostadas 1 can of refried black beans 4 poached eggs 3-4 tablespoons of salsa verde 1/2 cup of shredded jack cheese salt and cilantro to taste First, get our your corn tostadas. If you don’t have any, you can use corn tortillas and simply fry them each in about a teaspoon of canola oil until they’re nice and crispy. You…
