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Ready to shake up your breakfast? Let me tell you about these smothered breakfast burritos that are going to have you dancing in the kitchen. Imagine fluffy eggs mixed with crispy bacon, tender papas (that's potatoes for those still learning Spanish), and a cheesy white sauce that’ll make your taste buds sing. Whether you're prepping for the holiday season or just want to wow your family on a lazy Sunday morning, this is the recipe that’ll make you the hero of the kitchen. And let’s be real, breakfast isn’t just for mornings—it’s the ultimate comfort food at any time of day. But here's the kicker—these burritos are not just about taste, they’re about love. Cooking these up means you're crafting something special for you and your loved ones. It's about those shared moments, the laughs over the breakfast table, and the joy of creating something delicious from scratch. So grab those tortillas and get cracking (quite literally with those eggs). Dive into this recipe and make some memories. Oh, and if you’re flying solo, send me a message we’ll chat and savor every bite together. Happy cooking, friends! Ingredients: 12 flour tortillas 12 eggs + 1 tbsp baking powder + 1/4 cup heavy whipping cream Refried beans 2 medium russet potatoes (pre-boiled) 8 slices of bacon (pre-cooked) 4 cups cheese (Oaxaca, Asadero, med cheddar) 6 chopped green onions Salt and pepper to taste (1tsp each) Creamy sauce: 2 cups of heavy whipping cream 2 tbsp butter + 1 tbsp AP Flour 1 cup warm water + 1 tbsp chicken bouillon (or chicken broth) Salsa: 1/4 cup water (to boil roast) 2 roasted tomatoes 1/2 roasted onion 4 roasted garlic cloves 3 chipotles (remove seeds) Small bunch of cilantro 1 jalapeño 1 tbsp salt Optional key lime juice Smothered Breakfast Burritos Instructions: Crack the 12 eggs into a bowl. Add 1/4 cup heavy whipping cream and 1 spoon of baking powder. Beat the eggs vigorously until well combined and fluffy. Set aside. Place a pan on medium heat and add 2 tablespoons of butter. Once the butter melts, add 1 teaspoon of all-purpose flour. Stir continuously for about 20 seconds to avoid burning. Gradually add 2 cups of heavy whipping cream while stirring. Slowly add in 1 cup of warm water mixed with 1 teaspoon of chicken bouillon (or fresh chicken broth). Continue stirring occasionally for 4-5 minutes until the sauce thickens. Set aside. Heat a pan over medium heat and add 1-2 tablespoons of oil. Add the precooked, chopped bacon and let it heat through. Add the chopped green onions and stir. Pour in the beaten eggs, reduce the heat to low, and cook, stirring gently from the outer rim to the center, until the eggs are fully cooked but still fluffy. Set aside. Preheat the oven to 380°F (193°C). Spread a layer of the white sauce on the bottom of a baking dish. On each flour tortilla, spread a layer of refried beans, add the egg and bacon mixture, and sprinkle with cheese (if desired). Fold the tortillas into burritos and place them seam-side down in the baking dish. Pour the remaining white sauce over the burritos. Sprinkle the remaining cheese over the top, creating a "cheese mohawk" down the center. Bake in the preheated oven for about 30 minutes or until the cheese is melted and bubbly. Combine the roasted onion, roasted jalapeño, roasted tomatoes, roasted garlic, cilantro, chipotles, salt, and key lime juice in a blender. Blend until smooth. Remove the burritos from the oven and let them cool slightly. Serve with the freshly made salsa on the side. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious smothered breakfast burritos with white sauce and salsa!

I’m diving into something that’s going to make your taste buds dance with joy: a wet, smothered burrito with a classic green chili sauce. This isn’t just any burrito; it’s a flavor explosion wrapped in a warm, homemade tortilla. Trust me, you’re going to want to bookmark this! Chile Verde Ingredients: 1-2 cups freshly grated mozzarella and medium cheddar Creamy green chili sauce ingredients 10-13 tomatillos 6 roasted and peeled hatch chiles (you can use Anaheim or canned green chili) 6 garlic cloves 1 roasted serrano pepper 1/2 bunch cilantro 1/2 medium white or yellow onion 2 tbsp chicken bouillon (natural Knorr chicken bouillon) 1/2 cup water 1/4 heavy whipping cream (or Mexican cream, milk, evaporated milk) 2 tbsp AP flour 2 tbsp butter or 2 tbsp margarine Extra spice- add 5 chiles de árbol or 8 chiltepines Filling: 2 to 3 potatoes Boil peeled and cubed for 10-12 minutes Instructions: Add the pre-boiled tomatillos to a blender. If using canned tomatillos, add them directly. Add cilantro, onion, and garlic to the blender. Add your choice of spicy hatched chilies, poblanos, Anaheim peppers, jalapeños, or serranos. Blend the mixture until smooth. Optional: add half a cup of fresh chicken broth or a chicken bouillon to the blender. You can also use heavy cream, crema fresca, milk, or evaporated milk as alternatives. Blend again. Check the consistency. Adjust with water as needed to achieve your desired thickness. Melt butter (or margarine) in a pan over medium heat. Add flour and quickly mix to coat and absorb the butter. Cook the flour and butter mixture for about 20-30 seconds. Add the blended sauce to the pan and mix quickly to break up the flour and butter mixture into the sauce. Add three tablespoons of water to the blender, shake it up, and pour it into the pan. Cook the sauce for 3-4 minutes, stirring every minute to prevent splattering. Taste and adjust seasoning with salt or additional chicken bouillon as needed. Allow the sauce to cook for an additional 2-3 minutes if needed, and adjust the consistency with more water if it's too thick. Crisp up your carnitas in a pan. Add boiled potatoes (boiled for about 10-12 minutes and cut into cubes) to the carnitas. Mash the potatoes into the carnitas to make the mixture nice and soft. Adjust the salt content if needed. Preheat your oven. Spread some green chili sauce on the bottom of a baking dish. Take a freshly made tortilla (warmed up) and add the carnitas and potato filling. Roll up the tortilla to form a burrito and place it in the baking dish. Repeat to make additional burritos. Pour the remaining green chili sauce over the burritos, ensuring that the sides are coated to prevent drying out. Layer the burritos with shredded cheese (mozzarella, medium cheddar, or Mexican cheese blend). Bake the burritos in the oven until the cheese is melted and bubbly. Let the burritos cool for about 10-15 minutes before serving to allow the cheese to set and to avoid burning. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious smothered chile verde burritos!

The "Smothered Christmas Burrito" originates from New Mexico. The term "Christmas" in this context refers to the combination of both red and green chili sauces, which is a distinctive feature of New Mexican cuisine. The concept of using both types of sauces on a single dish is popular in New Mexico, and it adds a unique and festive flavor profile to dishes like burritos. Whether you're a red sauce or a green sauce fan, this festive burrito has got you covered. Tender, shredded beef wrapped up in a warm tortilla, smothered in delicious red and green chili sauces. It's like a holiday fiesta on your plate! Ingredients: 3 Pounds Chuck Beef 1 Teaspoon Salt 1/2 Onion 2 Garlic Cloves Christmas Smothered Burrito Filling: Shredded beef, shredded chicken, or ground beef 2-3 Small Chopped Potatoes (Pre-boiled) 1/2 Chopped Small Onion 2 Finely Chopped Garlic Cloves 1 Teaspoon Cumin Salt to taste Mexican Cheese Blend Red chile sauce: 2 Tablespoons Canola Oil 7 New Mexico or Guajillo Chiles 1 Can Hunt’s Tomato Sauce (Start with 1/2 Can and adjust to taste) 1/2 White Onion 1 Garlic Clove 1/2 Tablespoon Mexican Oregano 1 1/2 Tablespoons Better than chicken bouillon or 1/2 Tablespoon Chicken Bouillon (Powder) 1 Cup Chicken Broth Green chile sauce: 2 tbsp oil 2 roasted and peeled Anaheim peppers 2 roasted and peeled poblano peppers 2 tomatillos 1/2 small bunch of cilantro 1/2 white chopped onion 1 1/2 tbsp better than chicken bouillon or 1/2 tbsp chicken bouillon (powder) Instructions: Boil a pot of water and add salt. Add chuck meat, onion, and garlic to the pot. Boil for 1.5 to 2 hours until the meat is tender and ready to shred. Boil New Mexico or Guajillo Chiles with onion and garlic. Let it cool. Blend the chile mixture with 1 cup of chicken broth until liquefied. Heat oil in a medium-hot pan. Add the blended chili paste to the pan. Be careful, as it can splatter. Add half a can of tomato sauce (it's better than chicken bouillon.) Stir until the bouillon dissolves. If it is too spicy, add more tomato paste to balance the flavors. Once blended, add oregano and stir well. Set aside. Peel roasted chiles after letting them sweat in a bag or wrapped in a warm towel. Blend chiles with half an onion, tomatillos, cilantro, and 1 cup of chicken broth until liquefied—heat oil in a medium-hot pan. Carefully add the green chili blend to the pan. Add chicken bouillon as desired. Stir well. Cook for about 5 minutes until the tomatillos are cooked and the sauce turns a deeper green. Set aside. Heat oil in a medium-hot pan. Sauté onions for 30 seconds. Add shredded beef and cook for 4-5 minutes until onions are soft and the meat is seared. Add garlic and stir. Add pre-cooked potatoes and continue cooking. Season with ground cumin and any additional vegetables if desired. Cook for another 2-3 minutes until well combined. Warm up tortillas on a cast iron or preferred method. Sprinkle with cheese and let it melt slightly. Place the tortilla on a cutting board and fill it with the beef and potato mixture. Drizzle with both red and green chili sauces. Fold the tortilla to form a burrito. Serve the burrito with additional red and green chili sauces on top. Tip: This recipe serves about 4 large burritos. Customize the fillings and sauces as per your preference, and don't forget to enjoy the festive flavors of this Christmas burrito! Feel free to customize the recipe to your liking and preferences. Enjoy your delicious burritos smothered in red and green sauce!

Making Mexican empanadas at home is a rewarding experience that results in a delicious treat for you and your loved ones. Whether you prefer them baked or fried, the combination of a flaky dough and a savory filling is sure to be a hit. Experiment with different fillings and find your favorite way to enjoy this classic dish. Happy cooking! Let us know in the comments if you have any tips or variations you love when making empanadas. And as always, we wish you the best culinary adventures. Enjoy! Empanada dough Ingredients: 4 cups AP flour 1 cup cold water (if arid climate use 1 1/4 cups cold water) 1/2 cup shortening (cold) 1 stick salted butter (cold) 1 tsp salt 1/4 tsp sugar Coating- 1 egg + 1/2 tbsp water add mix Ground beef/ picadillo filling Ingredients: 1.5 pounds ground beef 2 medium potatoes (soak in 1 1/2 cups of water) 1/2 onion 2 green onions 1 tsp salt 1 tsp black pepper Small bunch of cilantro Instructions: In a bowl, combine the all-purpose flour, salt, and sugar. Add the butter and shortening, and mix until well combined and crumbly. Gradually add cold water to the flour mixture, mixing until a dough forms. Knead the dough on a floured surface until smooth, then refrigerate for 20-30 minutes. In a pan, sauté the onions until translucent. Add the ground beef, salt, and pepper, cooking until browned. Stir in the green chilies, potatoes, and water. Cook until the potatoes are soft, then add cilantro. Roll out the dough on a floured surface and cut into rounds. Place a spoonful of the beef filling in the center of each round. Moisten the edges of the dough with water, then fold over to form a half-moon shape. Press the edges to seal the empanadas. Continue folding and pressing the edges in the same manner, creating a braided pattern by folding sections of the edge in towards the center alternately. As you fold and press, make sure to tuck in any excess dough to prevent the filling from spilling out during baking. Beat an egg with water and brush the tops of the empanadas for a shiny finish. Bake the empanadas in a preheated oven at 425°F for 10 minutes, then reduce the temperature to 350°F and bake for an additional 30-35 minutes. Serve the delicious empanadas hot and enjoy! Tip: -If you want more to your filling add 1 cup of corn and season with an additional 1/2 tsp paprika and 1 tsp ground cumin. -Recipe yields 12 to 14 empanadas. -This recipe can be easily doubled and frozen for later use. -I used a 5-inch cookie-cutter ring. -Allow Set Time: after filling and sealing each empanada, let them sit for a few minutes before shaping them further. This brief resting period helps the dough firm up, making it easier to handle and shape without losing the filling. Feel free to adjust the seasoning and filling quantities according to your preferences. Enjoy making and savoring these tasty ground beef empanadas!

Are you looking to add a burst of flavor and warmth to your dinner table? This delectable dish combines the sweetness of fresh corn with the savory richness of a creamy chowder, making it a perfect meal for any season. Not only is it easy to prepare, but it's also a versatile recipe that can be adapted to your taste and available ingredients. Whether you have fresh corn on the cob or canned corn in your pantry, this chowder will come together beautifully, ensuring a satisfying and hearty meal for your family. Ingredients: Mexican Street corn chowder 4 to 6 corn on the cob or 2-16 oz. Bag of frozen corn 5 cups of chicken broth (5 cups warm water + 4 Tbsp chicken bouillon) 2 tbsp butter 1 tbsp AP flour 1 medium onion 1/2 red bell pepper 1 roasted Anaheim pepper or poblano 1/4 cup fresh cilantro 2 garlic cloves 2 medium potatoes 1 tsp white pepper or 1/2 tsp black pepper 1 cup of heavy whipping cream 1/4 cup mayonnaise (skip if you don’t like it) 1 tbsp maseca (instant corn masa) + 1 to 2 Tbsp water Instructions: Peel and clean the fresh corn on the cob. Cut the kernels off the cobs and set aside. Keep one cob for extra flavor. Chop the onion, red bell pepper, Anaheim chiles, and potatoes. In a pan over medium heat, melt 2 tablespoons of butter. Add the chopped onion, bell pepper, and minced garlic. Cook for about 4 minutes. Add the all-purpose flour, mix well, and cook for an additional 1-1.5 minutes. Add the roasted Anaheim pepper, potatoes, chicken broth, and the corn cobs. Cook for 10 minutes. In a separate bowl, mix instant corn masa (maseca) with water until well combined. Add this mixture to the chowder. Add white pepper, mayonnaise, and the reserved corn kernels. Lower the heat and add heavy whipping cream. Cook for another 15 minutes. In a separate pan, roast more corn with butter. Serve chowder topped with roasted corn, pico de gallo, cotija cheese, tajin, and crispy chicken tenders. Feel free to adjust the seasonings and ingredients according to your taste preferences. Fried Chicken tender Ingredients: 10 chicken tenders (roughly 2 pounds) 1 1/2 cups AP Flour 1 tbsp of your favorite seasoning (Kinders caramelized onion butter) 4 eggs 1 cup panko crumbs Instructions: Season the chicken tenders with salt and pepper. Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with breadcrumbs. Drench each chicken tender in the flour, shaking off any excess. Dip the floured chicken tender into the beaten eggs, ensuring it's fully coated. Coat the chicken tender with breadcrumbs, pressing gently to adhere the breadcrumbs to the chicken. Heat oil in a frying pan over medium-high heat. Carefully place the breaded chicken tenders in the hot oil, making sure not to overcrowd the pan. Fry the chicken tenders for about 2-3 minutes on each side, or until they are golden brown and cooked through. Once cooked, transfer the chicken tenders to a paper towel-lined plate to drain any excess oil. Serve the crispy and juicy chicken tenders hot with your favorite dipping sauce or as a side dish with the Mexican street corn chowder. Tip: Soak tenders minimum of 1 hour or overnight for the best juicy tender flavor. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious Mexican street corn chowder!

If you're on the hunt for a healthier dinner option that won't make your family turn up their noses, look no further. Today, we're diving into the world of stuffed zucchinis, topped with a mouthwatering enchilada sauce. Trust me, this dish is not only nutritious but also packed with flavors that will have everyone asking for seconds. Plus, it's fun and easy to make, perfect for those busy weeknights when you want something quick yet satisfying. Ground Beef Zucchini Enchilada Sauce: 1.3 pounds of ground beef 3/4 of a cup enchilada sauce recipe - https://www.youtube.com/watch?v=pEy1nPc8JmM 5 zucchinis 1/2 onion, chopped 1 to 2 cups of Mexican cheese blend Salt and pepper to taste Instructions: Start by steaming your zucchinis for 10 to 15 minutes until they are lukewarm and soft. Do not steam them for longer. Once steamed, turn off the burner and carefully remove the zucchini. Slice each zucchini in half lengthwise. Use a spoon to scoop out the seeds and filling from the zucchini. You can save the seeds and fill them for another use or discard them. Place a pan on medium heat and add about half a teaspoon of oil. Allow the pan to get hot for about 30 to 40 seconds. Add the chopped onion to the pan and cook until it becomes translucent. Add the semi-thawed ground beef to the pan. While the beef is thawing and cooking, season it lightly with salt and pepper. After about 5 minutes, once the beef is fully thawed and mostly cooked, pour in about 3/4 cup of enchilada sauce. Mix well and turn off the burner. Preheat your oven to 400°F (200°C). Using a small spoon, carefully fill each zucchini half with the ground beef and enchilada sauce mixture. Place the filled zucchini in a baking tray. Pour additional enchilada sauce over the top of the zucchini, making sure they are well covered. It's okay if the sauce drips to the bottom of the tray. Sprinkle the Mexican cheese blend generously over the top of the stuffed zucchini. Bake the stuffed zucchini in the preheated oven for 15 to 20 minutes until the cheese is melted and bubbly. For a nice presentation, pour some enchilada sauce on the bottom of your serving plate and place the stuffed zucchini on top. Serve hot. Tips: - Taste’s best when you turn your oven off after 15 minutes. - Let your beefy enchilada boats rest in the hot oven for another 10 to 15 minutes. The broth at the bottom is delicious. - Add 1 tsp of ground cumin and ½  tbsp to enchilada sauce if you like a more enhanced flavor. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious low carb Mexican style ground beef enchiladas!

Spaghetti is a universal comfort food, but have you ever considered adding a vibrant twist to this classic dish? Introducing Spaghetti Verde, a delightful fusion of traditional pasta with a robust, creamy green sauce that will elevate dinner. The secret to this dish lies in the careful preparation of roasted poblano and Anaheim peppers, which are blended with garlic, onion, black pepper, and Mexican oregano to create a rich and flavorful base. The addition of half-and-half or Mexican crema fresca ensures a creamy texture that perfectly complements the al dente spaghetti. The chicken cutlet breaded in Panko in not a common pairing. I made this addition years ago, and shared with my viewers on youtube 5 years back! An Italian, Asian and Mexican fusion dish that is sure wow your family. Ingredients for chicken cutlets: Boneless, skinless chicken breasts Salt and pepper (to taste) Flour (for dredging) Eggs (beaten, for coating) Bread crumbs or panko (for coating) Cooking oil (for frying) Instructions: Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. This ensures they cook evenly. Season both sides of the chicken breasts with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs, and one with bread crumbs or panko. Dredge each chicken breast in the flour, shaking off any excess. Dip the floured chicken into the beaten eggs, ensuring it's fully coated. Finally, press the chicken into the bread crumbs or panko, ensuring an even coating. Heat cooking oil in a large skillet over medium-high heat. You'll need enough oil to cover the bottom of the skillet. Once the oil is hot, add the breaded chicken cutlets. Fry the cutlets for about 3-4 minutes on each side or until they are golden brown and cooked through. Remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil. Ingredients for Mexican Spaghetti Verde: 1 box of spaghetti 5 roasted poblano peppers Optional 2 roasted Anaheim peppers 1 1/2 cups half & half or heavy whipping cream 1 cup chicken broth 2 garlic cloves 1/2 an onion 1/2 tsp black pepper 1 tsp salt 1 tsp Mexican oregano Small bunch of cilantro Topping- Cotija cheese or parmesan cheese Instructions: Begin by roasting your poblano peppers. Place them in a container or a bag, and allow them to sweat for 10-15 minutes. After sweating, remove the skin, stem, and seeds from the peppers. If using Anaheim, roast the peppers following the same process, or use canned chili as a substitute. Add the roasted peppers (both poblano and Anaheim) to a blender. Add garlic, onion, black pepper, salt, Mexican oregano, half and half (or your chosen cream substitute), chicken broth, and cilantro to the blender. Blend until smooth, approximately 30 seconds. Cook your spaghetti in salted water according to the package instructions. While the spaghetti is cooking, pour the blended sauce into a pan and cook for 10-13 minutes. Once the spaghetti is cooked, drain it and add it to the sauce. Mix well to ensure the spaghetti is well-coated with the sauce. Optionally, pair with chicken cutlets, cod, or any fried breaded item of your choice. Garnish with fresh cilantro and Cotija cheese. Tips: - The creamy sauce balances the flavors of the peppers. - This dish is perfect for meal prep and can be enjoyed as leftovers. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious Mexican spaghetti verde with chicken cutlets!

If you're looking to elevate your sandwich, look no further than the Salsa Verde Cheese steak.This recipe combines the best of Mexican and American cuisines, offering a flavorful and satisfying meal that's perfect for any occasion. Imagine thinly sliced, well-seasoned chicken breast, cooked to perfection with an array of colorful bell peppers and onions, all nestled within a warm, crusty bolillo roll. Topped with melted cheese and a generous smear of pinto beans, this cheesesteak is a comfort food masterpiece that will delight you and your family. Ingredients: 2 chicken breast 2 roasted poblano peppers 1 green bell pepper 1 red bell pepper 2 white onions (medium) 2 tbsp Kinder’s salsa verde seasoning 2 tbsp olive oil Munster or pepper jack cheese Salsa verde la costeña 6 bolillos or hoagie roll Build a Salsa Verde Cheese steak: Mayo Pinto beans Onions Peppers Cheesy chicken Salsa verde If you don’t have Kinder season with: 1 tbsp chicken bouillon 1 tbsp garlic powder 1 tbsp onion powder 1 tsp ground cumin 1 tsp black pepper Instructions: Trim any excess fat off the chicken breasts. Slice the chicken into thin pieces by putting a little pressure and slicing straight down. Season the chicken slices generously with Kinder’s chile verde seasoning or your preferred seasoning mix. Make sure each piece is well-coated. Add 1-2 tablespoons of olive oil to the seasoned chicken to keep it juicy. Slice the Poblano peppers, green bell peppers, red bell peppers, and onions. Heat a little olive oil in a large griddle or pan. Start by sautéing the onions first as they take longer to cook. Sprinkle with a bit of salt and cook until soft and glossy. Push the onions to the side of the griddle to make space for the peppers. Add a little more oil if needed, and cook the bell peppers for 2-3 minutes until tender. Add the seasoned chicken slices to the griddle or pan. Cook for about 6-8 minutes, stirring occasionally, until the chicken is fully cooked. Push the cooked chicken to the side to keep warm. Slice the bolillo rolls in half and spread a good layer of mayonnaise on each side. Spread a layer of mashed pinto beans on top of the mayonnaise. Add a generous amount of the sautéed onions and peppers. Place a good amount of the cooked chicken on top. Sprinkle it with Monterey jack or pepper jack cheese and let it melt. Drizzle with salsa verde. Once the cheese has melted and everything is well-layered, close the sandwich. Serve immediately and enjoy! Tip: -This recipe pairs well with a refreshing limeade (limonada). -Bolillo rolls can be found at your local Mexican grocery store or Panaderia (Bakery) Feel free to customize the recipe to your liking and preferences. Enjoy your delicious salsa verde chicken cheesesteak!

If you're looking to give your Vegan enchiladas that extra kick and depth of flavor, it's time to introduce Guajillo chili powder into your kitchen arsenal. This little gem packs a punch, bringing a rich, smoky, and slightly sweet profile that elevates your dish from ordinary to extraordinary. Trust me, once you start using Guajillo chili powder, you'll wonder how you ever made enchiladas without it. Vegan Enchilada Ingredients: 3 tablespoons of oil (your choice) ½ cup of guajillo chili powder 2 ½ cups of water 4 ounces of tomato sauce 2 tbsp of vegetable bouillon 1 tsp of Mexican oregano ½ teaspoon of cumin Corn tortillas 1 chopped onion 1 chopped carrot Pre-cooked potatoes ½ cup of vegannaise 1 tbsp of enchilada sauce 1 tbsp of nutritional yeast Lettuce (crispy) Vegan sour cream Salt (to taste) Sliced Avocado Vegan parmesan (optional) Instructions: Place your burner on medium heat and add 3 tablespoons of oil. Add 1/2 cup of Guajillo chili powder to the oil. Combine the ingredients and cook for 30-45 seconds. Be careful not to burn the chili powder. Add 2 1/2 cups of water, 4 ounces of tomato sauce, and 2 tablespoons of vegetable bouillon. Optionally, add 1 teaspoon of Mexican oregano and 1/2 teaspoon of cumin. Mix well and continue to cook on medium heat for another 8 minutes until the sauce thickens. Fry the corn tortillas until they are nice and warm, or warm them up if you prefer not to fry them. Sauté chopped onion and carrot for about 4 minutes until soft. Add the pre-cooked potatoes to the sautéed vegetables. Add 2 scoops of the enchilada sauce to the mixture. Cook for another 3-4 minutes until everything is well combined and soft. In a bowl, mix 1/2 cup of vegan mayonnaise with 1 tablespoon of enchilada sauce. Add 1 tablespoon of nutritional yeast and mix well. Dip each corn tortilla into the enchilada sauce. Add a little bit of the enchilada cream and the vegetable-potato filling to the tortilla. Fold the tortilla and press it a little. Repeat until you have the desired number of enchiladas. Place the assembled enchiladas on a serving dish. Pour more enchilada sauce over the top. Add crispy lettuce, a dollop of vegan sour cream (salted to taste), and slices of avocado. Optionally, sprinkle with vegan parmesan. Serve the enchiladas and enjoy! Tips: Allow the sauce to cook and thicken for about eight minutes. The tomato sauce helps to thicken it up. The enchilada sauce can be made a couple days in advance and can be stored in the refrigerator. Feel free to customize the recipe to your liking and preferences.

If you haven't yet ventured into the world of fusion comfort foods, let me introduce you to the ultimate dish that will rock your taste buds: Creamy Chicken Enchilada Mac and Cheese. Imagine combining the gooey, cheesy goodness of mac and cheese with the rich, flavorful punch of enchiladas. It's a match made in culinary heaven and, trust me, your family will thank you for it! Ingredients: 1 box of cooked macaroni 2-3 cups of shredded chicken 8 Guajillo chiles 1/2 onion 2 to 4 garlic cloves 1 tbsp butter + 1 tbsp AP Flour 1/2 cup panko crumbs + 1/4 cup cotija Cheese + 2 tbsp melted butter 3 cups heavy whipping cream or half & half 1 1/2 cup shredded medium cheddar 2 cups shredded Oaxaca cheese or mozzarella cheese 2 tbsp tomato chicken bouillon 1 1/2 tbsp Mexican oregano 1 cup chicken broth Instructions: Soak the guajillo chiles in warm water for about 10 minutes. Blend the soaked chiles with garlic cloves and enough chicken broth to make a smooth sauce. Optionally strain the sauce if desired for a smoother consistency. In a large pot, melt the butter over medium-low heat. Add the flour and cook for about 10 seconds, stirring constantly to avoid burning. Gradually add the heavy whipping cream and stir to combine. Add the prepared enchilada sauce and mix well. Add the chicken bouillon and crushed Mexican oregano. Stir to combine. Add the softened onions if using. Adjust the seasoning with salt and pepper if needed. Slowly add the shredded cheese a handful at a time, stirring continuously to ensure it melts smoothly. Once the cheese sauce is creamy, add the shredded chicken and precooked macaroni. Stir until it is fully combined. In a small bowl, mix the panko breadcrumbs with melted butter. Add cotija cheese if using. Sprinkle the breadcrumb mixture evenly over the mac and cheese. Transfer the mac and cheese mixture to a baking dish. Bake in the preheated oven for 15-20 minutes or until the top is golden brown and the dish is bubbling around the edges. Check after 10 minutes to ensure the top isn't burning. If needed, cover with foil to prevent over-browning. Remove from the oven and let it cool slightly before serving. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious cheesy chicken enchilada mac & cheese!

A flavorful beef stew and tacos Birria Ingredients: 20 cups of water 10 guajillo chiles 10 carrots peeled and quartered 10 medium bay leaves 5 pounds of chuck roast 2 pounds of beef bones 3 tablespoons of chicken bouillon 1 large onion 1 head garlic 1 tablespoon of salt Chile Oil Ingredients: 10 dried hot chiles (such as chile de arbol, pequin, puya, or cayenne pepper) 4 guajillo chiles 1 cup of canola oil ½ teaspoon of garlic powder ½ teaspoon of ground black pepper ½ tablespoon of chicken bouillon ½ tablespoon of Mexican oregano ¼ teaspoon of ground clove ¼ teaspoon of sugar Ingredients for Assembly: 1 cup of shredded mozzarella, queso Oaxaca, or Mexican cheese blend Corn tortillas Birria broth Chile oil Shredded beef Cilantro Chopped onions Shredded cabbage (optional) Instructions for Birria: Bring water to a boil in a large Dutch oven. Then add beef bones, chuck roast, chiles, onion, garlic, bay leaves, carrots, chicken bouillon and salt. Boil for 15 minutes on medium heat. After 15 minutes, skim impurities from the broth. Continue to boil for 1 hour. After 1 hour, remove chiles and 1 cup broth and blend until smooth. Add blended ingredients to broth and cook for about 2 hours on medium-low heat until the meat is fork-tender and pulls apart easily. Remove roast, place on a cutting board, and shred. Instructions for Chile Oil: Break up dry guajillo chiles and bay leaves and add to a spice or coffee grinder. Add hot chiles. Grind them into a powder. Heat a pot on medium. Bring the oil to somewhere between 290 and 310 F, using a thermometer to check the temperature. If you don't have a thermometer, you'll know the oil is ready when you dip a wooden spoon in the oil and start seeing light bubbles. If the oil is smoking, it is too hot, and the spices will burn. Turn off the heat. Add chile blend and stir into oil. Add garlic powder, black pepper, ground cloves, bouillon, sugar, and oregano, and mix. Let oil cool. Once completely cooled, transfer to a storage container—store at room temperature. Instructions for Assembly: Heat pan or griddle on medium. Dip a corn tortilla in the birria broth and then the chile oil. Place the corn tortilla in the heated pan. Add cheese, shredded beef, onion, cilantro, and optional cabbage. Fold the tortilla over into a taco shape. Cook for 2 minutes on each side or until you achieve the desired crispness. Tip: This recipe makes a lot of servings. You can halve it if you'd like, or put in the work now and refrigerate or freeze the leftovers. If you are using a frozen cut of beef, make sure to fully thaw out to achieve a tender birria.

Ingredients: 2 Pounds of pork shoulder or pork butt, cubed 6 minced garlic cloves, minced 1 1/2 tsp salt 2 Tbsp AP flour 1 small onion, chopped 1 tsp ground cumin 1  tsp black pepper 1 Tbsp mexican oregano 3 cups chicken broth ( 3 cups warm water + 1 1/2 Tbsp chicken bouillon) 8 roasted Anaheim peppers (mild) or choice of green pepper 1 jalapeño or serrano for spice Small bunch of cilantro (about 15 stems ) Instructions: Season the pork shoulder with salt and minced garlic, then mix in the all-purpose flour. To a blender add, 1 1-/2 cups of Chicken broth, Anaheim peppers, jalapeño, and cilantro blend until smooth. Sear the pork in a hot cast iron pan with oil for 6-8 minutes on medium heat. Add onions and cook until translucent, then add ground cumin, black pepper, and mix. Pour in the blended sauce and remaining chicken broth, scraping the bottom of the pan. Bring to a boil, then simmer on medium-low heat for 30-35 minutes, stirring occasionally. Add Mexican oregano and simmer for an additional 10 minutes on low heat. Serve the pork stew chili with warm tortillas. Enjoy the delicious and flavorful green pork stew chili! Buen Provecho! Bonus Tip: Remember to save half a cup of chicken broth for reheating to maintain moisture.