Chilaquiles rojos is the red version of chilaquiles, as opposed to chilaquiles verdes, the green version. It’s a simple Mexican breakfast that’s like a deconstructed version of enchiladas, topped with fried eggs, cheese, crema, and cilantro. Like chilaquiles verdes, there are as many versions of chilaquiles rojos as there are cooks that make it. This […]
Mexican Food
Chilaquiles Verdes – Green Chilaquiles
Chilaquiles verdes is the green version of chilaquiles, as opposed to chilaquiles rojos, the red version. It’s a simple Mexican breakfast consisting of fried corn tortillas simmered in green salsa and then topped with your favorite ingredients. I like fried eggs, queso fresco, cilantro, and a little Mexican crema on mine. There are as many […]
Huevos Rancheros
Huevos rancheros (or “rancher’s eggs”) is a simple but popular Mexican breakfast consisting of fried tortillas and eggs topped with salsa ranchera. While the traditional recipe is just a few ingredients, you can dress it up with a layer of refried beans between the tortilla and eggs and garnish it with chopped cilantro, avocado slices, and/or queso fresco. […]
Roasted Tomatillo Salsa Verde
Salsa verde (or “green sauce”) is a super tangy salsa that goes very well with fatty meats, such as carnitas. The high acidity helps balance out the fattiness of the meat. If you want to make this into a table salsa, just blend in half an avocado. The creaminess and fattiness of the avocado will […]
Esquites – Mexican Corn Salad
If you aren’t familiar with esquites, you should get acquainted. It’s the absolute best way to eat fresh corn. The combination of the smokiness, the cheese, the creaminess from the mayo, the fresh herbs, and the lime juice is perfection. They’re the perfect side for your next barbecue. You may be familiar with elotes, the […]
Sopa de Tortilla – Tortilla Soup
Sopa de tortilla, or tortilla soup, is an excellent go-to meal for the fall and winter, but can easily get out of balance if you overdo one of the ingredients. Too many tomatoes and it starts tasting like tomato soup. Too many chiles and it tastes like chili. The key is to strike a subtle […]
Salsa de Chile Cascabel
Cascabel chiles are a dried chile that you don’t run across as often in Mexican cooking as others. That’s unfortunate since they make for an excellent salsa, imparting a slightly fruity and nutty flavor. This salsa makes an excellent condiment for pork and a superb table salsa. I can’t take the credit for this recipe, […]
Carne Picada
In Spanish, carne picada means “minced beef.” This is not to be confused with “carne molida,” which means ground beef. In our carne picada recipe, we chop beef chuck into 1/4-inch cubes before we cook it. Cutting the beef into cubes like this makes for a much better texture than using ground beef. You’re welcome […]
Salsa de Chile Arbol
Salsa de chile arbol is a roasted, tomato-forward salsa with the zippy and acidic tang of tomatillos, highlighted with the subtle nuttiness of the arbol chiles. It’s a great salsa for drizzling over fatty meats or simply serving up with tortilla chips. With chile de arbol being the basis of the heat in this recipe, […]
Arrachera for Carne Asada Tacos
The term arrachera refers to the beef skirt steak. When grilled, it’s referred to as carne asada. More often than not, here in the U.S., it’s referred to as fajitas. Carne asada can be made from other beef cuts, like flank steak (carne asada roughly translates to “roasted beef”). I hate using the term fajitas because it […]
Subscribe To Our Newsletter
Join our mailing list to receive the latest news and updates from Texas Recipe Workbook.
You have Successfully Subscribed!