Forget the calendar, we go Mexican year-round…
When it comes to easy upgrades, I like to keep it hot, hot, hot.
Here’s a healthy, easy meal to add to the family dinner rotation.
This bean dip recipe is basically my variation of refried beans — it makes good use of whatever beans we have left over from the night before, and it’s delicious!
Yes, these are tortillas deep-fried in oil. But we don’t eat them all the time; the tortillas we use are small and basically, they taste just so damn good on family taco night.
Call me crazy, but I prefer the taste of the tomatillo salsa made in the molcajete to salsa made in the food processor. You can literally taste the difference. Amazing!
Have you ever had a recipe call for a jalapeno or spicy pepper, only to find that the pepper you picked out at the market isn’t spicy at all?
I had extra masa (corn flour) in my pantry and I continue to be knee deep in yellow squash. Thus in my determination to be resourceful with what I’ve got on hand, this fritter was created.
Carnitas are the best. I simply cook long and slow in the oven, basting occasionally. Traditionally, you cook the pork roasts in huge copper pot filled with bubbling lard. My way is easier, less messy, healthier, and really delicious