While living in Texas a wonderful Mexican woman showed me what it means to be a Mexican cook. Try out this meal idea for the best Mexican experience to be had North of the border.
You can either make this fast and easy with prepackaged chorizo from a local market or prepare a couple of days ahead for an unsurpassed, authentic taste
For each pound of ground pork, beef, turkey, or any combination therof, mix in:
- 6-10 hot dried Chiles
- 3T dried, crushed Red Chiles
- 2-3 cloves of minced Garlic (Here are some great garlic presses for you!)
- 1 T Oregano
- 2 t Salt (Check out our recommended salt and pepper grinder sets!)
- 1 t crushed Cumin
- 1 t Sugar
- 1/2 t Black Pepper
- 2 T Cider or Red Wine Vinegar
- 2 T of Water
Tips: Apply a few tsp of warm oil to the tortilla before attempting to roll. Use a bit of oil to seal the seam.
Recommended reading: Best Ice Buckets
Serve with the following for dipping:
- Sour Cream
- On to the Main Course
- Baked Enchiladas
(Here are some great onion choppers for you!)
Pour 1 cup of enchilada sauce into a shallow oblong baking dish.
Roll each enchilada as explained under the instructions for the rolled tacos and place them in the pan seam side down. Corn tortillas are best but flour can be used if preferred. Dip both sides of the tortilla in the sauce before rolling.
Bake covered for 15 minutes.
Uncover. Pour 1 cup of sauce over the enchiladas and top with 1 cup of shredded cheese.
Bake uncovered for 10 min.
Top with fresh cilantro and serve with sour cream and refried beans and Mexican rice if desired.
Time for a rich desert to serve up with that Mexican coffee
Make this cake in advance. You will not be sorry you took the time.
Mexican Three Milk Cake
Sift 1 ½ cups of flour, 1 tsp of baking powder and ½ tsp of salt together.
In a separate bowl mix 6 eggs and 1 cup of sugar together until doubled in size. Add in 1 tsp of vanilla and ¼ cup of water. Mix well.
Fold flour mixture in gently.
Pour into springform pan and bake 35-45 minutes in over preheated to 350 degrees.
Cake is done when it starts to pull away from the pan and the center is firm.
Cool 15 minutes before releasing pan spring.
Cool completely before cutting top skin off of the cake.
Mix one 13-14 oz can of condensed milk and one 13-14 oz can of evaporated milk together with 1 cup of heavy whipping cream and 2 tsp of vanilla. Whisk.
Pour slowly over cake allowing the mixture to soak in.
Refrigerate at least 1 hour.
Serve covered in whipped cream. Fresh berries add a nice touch.
Like this recipe? Check out our article on the Best Mexican Cookbook Reviews!
While you’re here, be sure to check out our kitchen product reviews!
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