My family has come to the conclusion that the best nachos we’ve ever had are from…home. In our opinion, these nachos are better than restaurant quality because each chip is loaded with toppings so that nobody complains about the pile of plain chips underneath the top layer of nachos. The key is to use homemade guacamole and salsa, and to marinate the chicken. But even if you’re short on time and choose to use store-bought versions of the ingredients, serving “sliders” is a great way to present your nachos.
We liked the carne asada tacos that we made a while ago so much that we decided to make them with chicken. The marinade is very similar to that which we used on the steak. It is such a simple dinner to pull together but the flavors are so satisfying.
Celebrate Cinco de Mayo with these festive enchiladas that look like the Mexican flag. Salsa verde, sour cream and red salsa (or red enchilada sauce) represent the three colors of the Mexican flag. They are quick and easy to make and each member of your family can eat their own enchilada flag.
In our quest to re-create the burrito mojado from Café Río, one of our favorite Mexican restaurants, we made these chicken burritos. Burrito mojado is Spanish for “wet burrito” which translates into a burrito drenched in enchilada sauce and melted cheese.
This chile poblano cream soup is a great starter for Cinco de Mayo or any other Mexican meal.
Carne asada literally means “roasted meat” in Spanish and is typically a flank steak or skirt steak that is thinly cut and roasted or grilled. These carne asada tacos were the closest that we have come to replicating the tacos from one of our favorite Mexican restaurants. The corn tortillas were tender and pliable and the steak was tender and juicy.
This dish was one of my husband’s favorites growing up. Now that I have made it, I can see why he liked it so much. It is a great meal for the work week because it comes together quickly. You can even make it ahead and let it chill for several hours or overnight. Kids will like the cheese-stuffed chicken. I like to serve it with Mexican rice, beans and cheese-stuffed Anaheim peppers.
Chile peppers are packed with vitamins and nutrients. Stuffing any of the mild varieties with cheese (and Mexican Rice) makes them appealing to kids of all ages. Stuffed chile peppers also make a great side dish to many meals.
One of our favorite Mexican restaurants makes a salsa out of chiles de Arbol, which has a different spice than the red salsas that you typically find at Mexican restaurants. After many incredible meals at this restaurant, we decided to try to make the chile de Arbol salsa at home. Our recipe is essentially our homemade salsa verde with the addition of chiles de Arbol. You can vary the spice level by adjusting the quantity of chiles.
This enchilada sauce is a cinch to make but it isn’t lacking in flavor. In a side-by-side taste test with a more in-depth and time-consuming sauce, my family chose this one as the favorite. I have given rough quantities of the spices that I use but I usually end up doctoring the sauce to taste.
Wednesday, June 9, 2010
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