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Ingredients: Eggs Enchilada sauce Potatoes Mexican cheese blend Simple enchilada sauce ingredients: 1 1/2 tbsp oil 3 tbsp Guajillo Chile powder 1 1/2 cups water 2 tbsp tomato sauce 1/2 tbsp chicken bouillon House skillet potatoes ingredients: 2 to 3 large russet potatoes 1/2 tsp paprika 1 tsp onion powder 1 tsp garlic powder 1 tsp cumin 1 tsp black pepper 1 tsp salt 1 tsp Mexican oregano Instructions: Peel and slice the potatoes into desired size. Boil the potatoes for about 12 minutes until they are fork-tender. Strain and refrigerate the cooked potatoes. Heat a skillet on high heat, then reduce to medium heat. Add oil and the cooked potatoes to the skillet. Add paprika, onion powder, garlic powder, cumin, black pepper, salt, and Mexican oregano to the potatoes. Cook for 5-6 minutes until the potatoes are crispy. Add butter to the skillet and continue cooking the potatoes until they are crispy on the outside and soft on the inside. In a separate pan, heat oil and guajillo chili powder for about 30 seconds. Add water, tomato sauce, and chicken bouillon. Cook for 8-10 minutes until the sauce thickens. In another pan, cook eggs, add Mexican cheese blend, and fold to make the omelet. Serve the omelet with the enchilada sauce and house potatoes on the side. Feel free to customize the recipe to your liking and preferences. Enjoy your cheesy enchilada omelet with house potatoes!

Ingredients: Oil for frying Maseca (instant corn masa) 1 1/2 cups water 1/2 tsp salt 1 egg Beef, Chicken or your choice of hot dog Optional- Mozzarella sticks and 1/2 cup corn Instructions: In a blender, combine the corn and water. Blend until smooth. In a bowl, mix instant corn masa (Maseca) and salt. Slowly add the corn and water mixture, stirring until well combined. Add the egg to the mixture and fully incorporate it into the masa. Mold the masa into a ball and let it rest for 10 minutes. Insert corn dog sticks into hot dogs or string cheese. Coat the hot dogs with flour to help the masa stick. Divide the masa into balls (1 1/2 to 2 tablespoons each) and flatten them like tortillas. Place a hot dog or cheese on the masa and roll it up, sealing the edges. Repeat for all hot dogs or cheese sticks. Heat oil in a pan for frying. Carefully fry the corn dogs until golden brown, about 1-5 minutes each. Remove from oil and let cool slightly before serving. Enjoy your delicious homemade corn dogs a la Mexicana with some french fries! Express Enchilada Sauce in 6 Minutes: Ingredients: Express enchilada sauce ingredients 3 tbsp oil 1/2 cup guajillo chile powder 4 cups of water 4 oz of tomato sauce *If you don’t want to use chicken bouillon for this recipe you may use 4 cups of chicken broth instead of water and chicken bouillon, remember to adjust salt to taste. Instructions: Heat a pan over medium heat and add 3 tablespoons of oil. Allow it to warm up for about 30 seconds. Add 1/2 cup of Guajillo chili powder to the heated oil. Toast the chili powder for about 30 seconds, being careful not to burn it. Pour in 4 cups of water and add 2 tablespoons of chicken bouillon to the pan. Mix the ingredients well and cook the enchilada sauce over medium heat for about 6 to 8 minutes, or until it thickens. Once the sauce is nice and thick, it's ready to be used for making delicious enchiladas. Feel free to customize the recipe to your liking and preferences. Enjoy your quick and easy enchilada express sauce!

Ingredients: Corn husk Masa ingredients 2 cups of maseca (instant corn masa) 2 cups of chicken broth 1/2 cup of Manteca (pork far/ lard) 1/2 Tbsp baking powder Beef filling: 3 cups of water 1.5 pounds of chuck beef 1 garlic cloves 1/4 of an onion Mole chili sauce: 4 Guajillo chiles Garlic and onion from boiled beef 2 tbsp maseca (Instant Corn Masa) 2 cups of chili water or beef broth Instructions: The recipe for the filling of the classic beef tamales includes following steps: Boil chuck with onion, garlic, and chicken bouillon until tender (about 1.5 to 2 hours). Save the onion and garlic for the chili sauce. Combine pork fat (Manteca) with baking powder until fluffy. Add instant corn masa and mix well with the Manteca mixture. Gradually add chicken broth until a spreadable masa consistency is achieved. Soak dried chilies in warm water, then blend with onion, garlic, and seasonings to make the chili sauce. Cook beef and make the sauce a day in advance for easier assembly. Steps to make the Masa: In a mixing bowl, combine half a cup of Manteca (pork fat) with half a tablespoon of baking powder. Mix by hand for 3 to 4 minutes until fluffy, or use a hand mixer for about a minute and a half to save time. Fluff up 2 cups of instant corn masa before scooping it out for use. Combine the Manteca mixture with the fluffed corn masa until well combined and crumbly. Start adding 1.5 cups of chicken broth and mix. Adjust the consistency by adding more chicken broth if needed, about 1/4 cup at a time, until you achieve a spreadable masa. Mix for 4 to 6 minutes until the masa is well combined and spreadable. The texture should be creamy and spreadable for making tamales. Steps for spreading, filling and cooking tamales: Soak Husks for 45 minutes and pat dry Start with about one fourth of a cup of masa. If you have a tamal spreader or a dough cutter, use it to make the process easier. Spread the masa onto the corn husk, making sure to cover it evenly. Add a spoonful of chili sauce onto the masa. Place some pieces of juicy and tender beef on top of the chili sauce. Fold the corn husk over the filling, then fold it again to enclose the filling completely. Repeat the process with the remaining tamales. Depending on the size of the corn husks, you may need to use a bit more masa to cover the filling, which is okay. You should end up with 6 to 7 small batch tamales. Any leftover sauce can be used for enchiladas or chilaquiles. To cook the tamales, start by arranging your tamales in the pot, making sure they are standing upright (the exposed tamales facing up). Bring two cups of water to a boil in the pot, then add the tamales. Cook on medium heat for about 45 minutes to an hour until the tamales are hot and ready. Allow the tamales to cool for a few minutes before serving. Enjoy Tip: -Soak the corn husks for at least 45 minutes before starting the recipe to ensure they are pliable. -Take your time to warm up the Manteca before combining it with the masa to make the tamales soft and tender -Consider preparing the beef and sauce the day before to ease the assembly process on the day of making tamales.

Ingredients: 4 to 6 pounds of boneless turkey breast roast 1/4 cup of ranch 1/4 cup mayonnaise 1/4 cup melted butter 1 tsp paprika 1 tsp garlic powder 1/2 Tbsp parsley flakes 8 oz chicken broth Instructions: Preheat the oven to 350°F. Pat dry the turkey breast and set aside. In a bowl, combine ranch dressing, mayonnaise, melted butter, smoked paprika, garlic powder, and parsley. Mix well. Coat the turkey breast with the sauce mixture on both sides. Place the turkey breast in a baking dish and pour half of the chicken broth into the dish. Cover the baking dish tightly with foil and roast in the oven for 1.5 hours. After 1.5 hours, remove the foil and continue to roast for another 30 minutes. Let the turkey breast rest for 10-15 minutes before slicing. Save the juices for turkey gravy. Slice the turkey breast and serve. Enjoy your juicy and flavorful turkey roast! Buen Provecho! Tips: Don't remove the netting on the turkey breast. Pat dry the turkey breast before seasoning

Ingredients: 1 pound of elbow macaroni pasta 4 Tbsp of butter 2 Tbsp of AP Flour 3 Cups of milk 5 oz of evaporated milk 1  1/2 cups white cheddar (Save some cheese to top Mac n cheese) 1  1/2 cups of medium cheddar (Save some cheese to top Mac n cheese) 1 Tbsp of onion powder 1/2 Tbsp of garlic powder 1 tsp white pepper 1 tsp smoked paprika 1 tsp of salt Instructions: Preheat the oven to 325 degrees Fahrenheit. Bring a pot of salted water to a boil and cook the elbow macaroni according to package instructions. In a separate pot, melt the butter over medium heat. Once melted, add the all-purpose flour and cook for 20-30 seconds to make a roux. Slowly pour in the milk and evaporated milk, stirring constantly until well combined and slightly thickened. Add the white cheddar cheese and stir until melted. Then add the medium cheddar cheese, stirring until all the cheese is melted. Reduce heat to medium-low and add the onion powder, garlic powder, white pepper, smoked paprika, and salt. Stir well to combine. Drain the cooked macaroni and add it to the cheese sauce, mixing until well coated. Transfer the macaroni and cheese mixture to a baking dish. Sprinkle the desired amount of cheese over the top. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown. Remove from the oven and let it cool slightly before serving. Enjoy your delicious and creamy baked macaroni and cheese! Buen Provecho!

Ingredients: 2 to 3 pounds of carrots 3 Tbsp butter 1/2 Tbsp oil (olive oil) 1 Tbsp of honey 1 Tbsp of piloncillo/ panocha or (brown sugar- molasses) 3 minced garlic cloves Sprig of rosemary (optional) 1 tsp black pepper (1/2 tsp if you don’t like spice) 1 tsp onion powder 1/2 tsp salt garnish with parsley or cilantro Instructions: Preheat the oven to 500 degrees. Peel and slice the carrots at an angle. In a pan, heat oil and butter, then add rosemary and minced garlic. Infuse the butter with the flavors and then remove the rosemary. Add honey ( molasses or brown sugar) and mix well. Turn off the heat and add the sliced carrots, mixing them with the honey mixture. Season with salt, black pepper, and onion powder, then transfer the carrots to a baking sheet. Roast the carrots in the preheated oven at 500 degrees for 15 to 20 minutes. Once roasted, season with fresh parsley (or cilantro) and melting seasoning salt. Bonus Tip: You can freeze the roasted carrots for later use, as they thaw out and warm up easily while still tasting great. Feel free to customize the recipe by adding butternut squash as a variation. Enjoy! Buen provecho!

Ingredients: 9 cups of AP flour 4 cups of milk 1 cup of oil (canola) 1/2 cup sugar 1/2 Tbsp Active dry yeast 1 Tbsp salt 1 tsp baking powder 1 tsp baking soda 1 stick of butter Instructions: Heat the milk, sugar, and oil in a pan until it reaches a scalding boil. Then allow it to cool to 90-110°F. Add 4 cups of flour and yeast to the milk mixture. Mix well. Add 4 more cups of flour and fully combine all ingredients. Let the dough rest for 1 hour. Add the remaining cup of flour, salt, baking powder, and baking soda. Knead the dough for about 4 minutes. Shape the dough into dinner rolls or clover rolls and let them rise for 1-3 hours. Preheat the oven to 400°F and bake the rolls for 15-25 minutes. Wait for the rolls to cool slightly before serving. Enjoy these soft and fluffy dinner rolls with your loved ones! Buen provecho!

Ingredients: 1 1/2 cup of soaked pinto beans 8 cups of water (adjust as needed as suggested in the video recipe) 2 Pieces of Chamorro/ Hind beef shank 1 tsp of salt 1 Anaheim pepper 4 garlic cloves 1/2 an onion 1 small tomato 3 green onions 1 Guajillo chile 1 large bay leaf Tiny bunch of cilantro (optional) 1 small can of hominy (1 pound) Instructions: Soak the pinto beans in warm water. Bring 8 cups of water to a boil and add the beef shank. Boil for 10-15 minutes, removing impurities. Add soaked pinto beans, salt, Anaheim pepper, garlic, onion, tomato, green onions, jalapeño pepper, bay leaf, and cilantro. Cook for 1.5 hours on medium heat. Check beans for tenderness and cook longer if needed. Add 1 cup of hot water, bouillon, and pre-cooked hominy. Cook for another 20 minutes. Remove beef shank, shred it, and set aside. Blend remaining ingredients (onion, garlic, chili, tomato, green onion) with fresh tomatoes, lime juice, salt, and oregano. Top the soup with the salsa, chopped onions, green onions, and cilantro. Serve the soup with the shredded beef and enjoy! This dish may take some time and patience, but it's sure to bring comfort and warmth to your family, especially during stormy weather. Enjoy your delicious Caldo de Res! Buen provecho!

Ingredients: 1/2 Tbsp oil 3 medium potatoes, cubed 3 roasted Anaheim peppers 1/2 chopped onion, chopped 1 tomato, chopped 2 garlic cloves, minced 4 cups of chicken broth Black pepper to taste 1/2 tsp mexican oregano 1 cup of milk Small bunch of cilantro 1 pack of queso fresco Instructions: Boil the rotisserie chicken in 5 cups of water for about 40 minutes. Add chicken bouillon and salt to taste. In a separate pot, heat oil on medium heat. Add tomato and onion, cook for 4 minutes. Add garlic cloves and chopped potatoes, cook for another 4 minutes. Add roasted Anaheim peppers, black pepper, Mexican oregano, chicken broth, and cilantro. Cook for 10 minutes. Remove cilantro, add milk, bring to a boil. Turn off heat, add cubed queso fresco, cover and let it sit for 2 minutes. Serve and enjoy the delicious Garlic Queso soup!  This recipe is super comforting and easy to make. Perfect for the whole family to enjoy! Buen provecho!

Ingredients: 1 box of elbow pasta (also works with other pasta shapes : ) Rotisserie chicken (I prefer the breast of this recipe) 3 1/2 cups of mayonnaise 1/4 cup of Dijon mustard (if you love mustard you will love 1/2 cup: ) 1 tsp of thyme (fresh or dry) 1/2 tsp white pepper 1 green onion Optional- 1 tsp garlic & herb Kinder’s seasoning Instructions: Cook the Elbow pasta in a pot of salted water for 8 minutes (3 minutes longer than recommended). Drain and set aside. In a large mixing bowl, combine mayonnaise, Dijon mustard, fresh thyme, white pepper, kinder seasoning, and apple cider vinegar (if using). Mix well. Remove the skin from the rotisserie chicken and shred the chicken breast into small pieces. Add the shredded chicken to the mayonnaise mixture. Add the cooked pasta to the chicken and dressing mixture. Mix thoroughly until the pasta is well coated with the dressing. Refrigerate the salad for a minimum of 3 hours to allow the flavors to meld. Serve chilled and enjoy! Tips: -For best results, reserve half a cup of the dressing if making the salad in advance and add it just before serving to maintain a creamy texture. Remember to -Save the chicken carcass to make chicken broth. Enjoy! Buen provecho!

Ingredients: 8 potatoes 5 cups of milk (enough to cover potatoes) 1 tsp salt 1 stick of butter (more if you love butter : ) 1/4 heavy whipping cream or half & Half Garnish with chives Instructions: In a large pot, add the chopped potatoes and sprinkle with salt. Pour in enough milk to cover the potatoes and gently mix to ensure the salt is distributed. Place the pot over medium-high heat and bring it to a boil. Once boiling, reduce the heat to medium and simmer until the potatoes are soft (about 12-14 minutes), stirring occasionally to prevent burning. Once the potatoes are cooked, strain them, reserving the milk for other uses like queso. In the same pot, melt the butter over medium heat, then add the heavy whipping cream. Add the cooked potatoes back into the pot and mash until smooth and creamy. Taste the mashed potatoes and adjust seasoning if needed. If desired, add more butter for extra richness. Serve the creamy mashed potatoes garnished with fresh chives. Enjoy! Buen provecho! Tips: -Stir the potatoes occasionally while cooking to prevent burning and ensure even cooking. -Strain and reserve the milk used for boiling the potatoes to use in other recipes like queso.

Ingredients: 4 pounds of chuck beef (diesmillo en troso) 2 pounds of beef neck bone (espinazo) 4 cups of water (see tip below) 2 Ancho chiles 4 Guajillo chiles 3 bay leaves 2 tomatoes 4 garlic cloves 1 onion 1/2 cup long grain rice (if using enriched rice use 3 Tbsp) 1 can of garbanzo beans 1 tsp freshly ground cumin 1 tsp thyme 1 tsp black pepper 1/2 tbsp coarse sea salt (adjust to your liking after everything is done cooking) 1 maguey leaf found at local Mexican markets (you can substitute with banana leaves or 3 oz of mezcal (feel free to skip and make it comfortable for your home) Optional- Mesquite bits but highly recommended for authentic flavors and best compliments to our recipe Instructions: Clean and toast the Maguey leaf or banana leaf until soft and pliable. Toast ancho chilies, guajillo chilies, and mesquite (optional) before adding them to the pot. -To make a mesquite pack, you want to start folding your mesquite wood chips a little square. Then, you toast it for about 30 seconds, making sure to keep moving it around to prevent it from catching fire. Be cautious it will be hot. After toasting, poke a few small holes in the pack before placing it on top of your dish, ensuring that the mesquite can infuse its smoky flavor into your food as it cooks. Season beef with salt and pepper, then place in a pot. Add water, roasted chilies, bay leaves, tomatoes, garlic, onion, rice, garbanzo beans, cumin, thyme, black pepper, and salt to the pot. Place a piece of Maguey leaf at the bottom of the pot, then add beef pieces. Add mesquite pack on top (optional), cover with Maguey leaf, and tightly seal with foil. Bring the pot to a vigorous boil, then reduce heat and cook for 3 hours. Unwrap the pot carefully to avoid steam burns. This recipe results in a flavorful and tender beef barbacoa that can be enjoyed with consommé and is perfect for special occasions like Christmas. Enjoy cooking and sharing this dish with your loved ones! Buen provecho!