I made some carne asada tacos for dinner and we had some leftovers, so I made this loaded carne asada tostada recipe for lunch. To make them extra tasty, I caramelized some onions and then fried up a corn tortilla until nice and crispy. I loaded the tostada shell with sour cream, shredded lettuce, caramelized onions, carne asada, pico de gallo, avocado slices, and lots of shredded cotija cheese. I enjoyed every single bit of this delicious meal!

Loaded Carne Asada Tostada

Onions:

• 2 tsp butter
• 1/2 onion, sliced

Tostada Shell:

• 1 corn tortilla
• Vegetable oil

Remaining Ingredients:

• Sour cream
• Iceberg lettuce, shredded
• Leftover carne asada steak, warmed
• Pico de gallo
• Avocado slices
• Cotija cheese, shredded or crumbled
• Cilantro, chopped

Serving (if desired):

• Salsa
• Lime wedges
• Hot sauce

Loaded Carne Asada Tostada

Make the slightly caramelized onions by heating the butter in a large skillet over medium heat. Add the onions and cook, stirring often for 15 minutes or until golden brown and tender. Season with sea salt, to taste. Remove from the pan and set aside.

Make the crispy tostada shell by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough. 

When the oil is HOT, carefully place the corn tortilla in the hot oil then poke a few holes in the center with a fork to allow steam to exit. Fry, holding a metal potato masher in an upright position on top of the tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown. 

Drain both sides on paper towels then immediately sprinkle with a bit of sea salt.

Make the tostada by spreading some sour cream on the crispy tortilla then top with lettuce, caramelized onions, warmed carne asada steak, pico de gallo, more sour cream (if desired), avocado slices, cotija cheese, and cilantro.

Serve immediately with salsa, lime wedges, and hot sauce. Enjoy.

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Loaded Carne Asada Tostada

Course Main

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Small skillet

Ingredients

Onions:

• 2 tsp butter
• ½ onion sliced

Tostada Shell:

• 1 corn tortilla
• Vegetable oil

Remaining Ingredients:

• Sour cream
• Iceberg lettuce shredded
• Leftover carne asada steak warmed
• Pico de gallo
• Avocado slices
• Cotija cheese shredded or crumbled
• Cilantro chopped

Serving (if desired):

• Salsa
• Lime wedges
• Hot sauce

Instructions

• Make the slightly caramelized onions by heating the butter in a large skillet over medium heat. Add the onions and cook, stirring often for 15 minutes or until golden brown and tender. Season with sea salt, to taste. Remove from the pan and set aside.
• Make the crispy tostada shell by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready. Side Note: Your tostada will be soggy if you add the tortilla to oil that is not hot enough.
• When the oil is HOT, carefully place the corn tortilla in the hot oil then poke a few holes in the center with a fork to allow steam to exit. Fry, holding a metal potato masher in an upright position on top of the tortilla to keep it submerged until crisp and lightly browned, 45 to 60 seconds; flip and cook for an additional 45-60 seconds, or until golden brown.
• Drain both sides on paper towels then immediately sprinkle with a bit of sea salt.
• Make the tostada by spreading some sour cream on the crispy tortilla then top with lettuce, caramelized onions, warmed carne asada steak, pico de gallo, more sour cream (if desired), avocado slices, cotija cheese, and cilantro.
• Serve immediately with salsa, lime wedges, and hot sauce. Enjoy.

We used to have a restaurant here called Chevy’s Fresh Mex and I loved their delicious brothy Mexican chicken tortilla soup recipe, which wasn’t like my go-to recipe which is hearty and thick, this one is a flavorful broth served with chicken, and charred corn and topped with crunchy tortilla strips, avocado, cotija, and cilantro. I’ve been craving the soup lately, so I slow-simmered a Mexican-style chicken stock using the bones from a leftover roasted chicken. I served this soup for dinner on a cold rainy day and my entire family loved it.

Mexican Chicken Tortilla Soup

Mexican Style Stock:

• 1 chicken carcass, plus the wing and leg bones!
• 1 small onion, cut into wedges
• 3 green onions, chopped
• 2 celery stalks, roughly chopped
• 1 small carrot, roughly chopped
• 1 small tomato, chopped
• 1 poblano pepper, seeded & deveined, chopped
• 1 jalapeno pepper, seeded & deveined, chopped
• 5 cloves of garlic, skins removed, smashed
• Handful of cilantro, stems & all
• Handful of parsley, stems & all
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 tsp coriander seeds
• 1 tsp chicken bouillon powder, or more to taste
• ½ tsp smoked paprika
• Sea salt and freshly cracked black pepper, to taste
• Juice from 1/2-1 lime, to taste

Tortilla Strips:

• 5 corn tortillas
• 2-3 tbsp vegetable oil, or more if needed
• Sea salt

Serving:

• 1 cup frozen corn, thawed and charred
• Leftover roasted chicken, chopped into bite-sized cubes (as much as you want)
• 1 avocado
• Fresh cilantro, chopped
• Cotija cheese, crumbled
• Lime wedges

Mexican Chicken Tortilla Soup

Make the Mexican-style stock by placing the chicken carcass, wing, and leg bones in a large Dutch oven or stockpot over low heat along with the onion, green onion, celery, carrot, tomato, poblano, jalapeno, garlic, cilantro, parsley, bay leaf, peppercorns, coriander seed, chicken bouillon powder, smoked paprika, sea salt, and freshly cracked pepper, to taste. Cover with water, about 6-7 cups, and simmer with the lid on for 3-4 hours.

Strain the mixture through a fine sieve. Discard the bones and veggies. Pour the stock back into the wiped-out Dutch oven or stockpot and simmer on the stove for about 30 minutes, uncovered to reduce a bit and get a richer flavor, make sure to skim off any fat from the top of the stock.

Taste the stock then season with more chicken bouillon powder, sea salt, or freshly cracked black pepper, if needed.  Add fresh lime juice, to taste

Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready.

Slice the corn tortillas into thin strips.

When the oil is HOT carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet.  Using tongs, stir them around until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper towel lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips; set aside until needed.

Char the corn by heating a small skillet over high heat. Place the thawed corn on a few paper towels to drain off excess liquid. Pour the corn into the hot skillet and cook for a few minutes, stirring occasionally, until slightly charred.

Serve the soup by ladling the Mexican-style broth into bowls. Add some charred corn, chopped chicken, and diced avocado. Top with the crispy tortilla strips, cilantro, and cotija cheese. Serve immediately with lime wedges on the side. Enjoy.

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Mexican Chicken Tortilla Soup

Course Lunch, Main

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 4 hours hours 40 minutes minutes

Total Time 5 hours hours

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large Dutch Oven or Stockpot
• Fine Sieve Strainer
• Small skillet

Ingredients

Mexican Style Stock:

• 1 chicken carcass plus the wing and leg bones!
• 1 small onion cut into wedges
• 3 green onions chopped
• 2 celery stalks roughly chopped
• 1 small carrot roughly chopped
• 1 small tomato chopped
• 1 poblano pepper seeded & deveined, chopped
• 1 jalapeno pepper seeded & deveined, chopped
• 5 cloves of garlic skins removed, smashed
• Handful of cilantro stems & all
• Handful of parsley stems & all
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 tsp coriander seeds
• 1 tsp chicken bouillon powder or more to taste
• ½ tsp smoked paprika
• Sea salt and freshly cracked black pepper to taste
• Juice from 1/2-1 lime to taste

Tortilla Strips:

• 5 corn tortillas
• 2-3 tbsp vegetable oil or more if needed
• Sea salt

Serving:

• 1 cup frozen corn thawed and charred
• Leftover roasted chicken chopped into bite-sized cubes (as much as you want)
• 1 avocado
• Fresh cilantro chopped
• Cotija cheese crumbled
• Lime wedges

Instructions

• Make the Mexican-style stock by placing the chicken carcass, wing, and leg bones in a large Dutch oven or stockpot over low heat along with the onion, green onion, celery, carrot, tomato, poblano, jalapeno, garlic, cilantro, parsley, bay leaf, peppercorns, coriander seed, chicken bouillon powder, smoked paprika, sea salt, and freshly cracked pepper, to taste. Cover with water, about 6-7 cups, and simmer with the lid on, stirring occasionally, for 3-4 hours.
• Strain the mixture through a fine sieve. Discard the bones and veggies. Pour the stock back into the wiped-out Dutch oven or stockpot and simmer on the stove for about 30 minutes, uncovered to reduce a bit and get a richer flavor, make sure to skim off any fat from the top of the stock.
• Taste the stock then season with more chicken bouillon powder, sea salt, or freshly cracked black pepper, if needed.  Add fresh lime juice, to taste
• Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready.
• Slice the corn tortillas into thin strips.
• When the oil is HOT carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet.  Using tongs, stir them around until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper towel lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips; set aside until needed.
• Char the corn by heating a small skillet over high heat. Place the thawed corn on a few paper towels to drain off excess liquid. Pour the corn into the hot skillet and cook for a few minutes, stirring occasionally, until slightly charred.
• Serve the soup by ladling the Mexican-style broth into bowls. Add some charred corn, chopped chicken, and diced avocado. Top with the crispy tortilla strips, cilantro, and cotija cheese. Serve immediately with lime wedges on the side. Enjoy.

We had some leftover carne asada in the fridge so I grabbed some cheese, cilantro, and an onion and made this tasty carne asada quesadilla with caramelized onions. This tasty lunch was easy to make and tasted fantastic topped with fresh avocado, spicy salsa, and tangy sour cream.

Carne Asada Quesadilla

Ingredients:

• 1 tbsp butter
• 1/4 yellow onion, sliced thinly
• Sea salt and freshly cracked pepper, to taste
• 2 flour tortillas (I used the fajita size)
• 1/2 cup Monterey Jack cheese, shredded, divided
• 1 cup leftover cooked carne asada meat, chopped
• 1 tsp fresh cilantro, finely chopped, plus more for serving

Serving:

• Avocado, sliced
• Spicy salsa
• Sour cream
• Hot sauce

How to Make a Carne Asada Quesadilla

Make the caramelized onions by heating the butter in a large skillet over medium-high heat. Add the onion and season with sea salt and freshly cracked pepper, to taste, and cook, stirring often, for 10-15 minutes, or until slightly caramelized; remove from the skillet and set aside until needed.   Side Note: If the onions and skillet get dry, add a bit of water to the skillet and continue cooking. 

Wipe out the skillet very well with a paper towel.

Make the carne asada quesadilla by sprinkling half of the cheese evenly over one tortilla. Next, evenly sprinkle the carne asada meat over the cheese. Next, evenly spread the caramelized onions over the meat. Lastly, evenly sprinkle the cheese over the onions. Top with the remaining tortilla.

Cook the quesadilla in the large skillet over medium-high heat until golden brown, about 4-5 minutes. Carefully flip the quesadilla over and cook for another 3-4 minutes or until golden brown.

Place the quesadilla on a cutting board and cut into quarters.

Serve with sliced avocado, spicy salsa, sour cream, and hot sauce, if desired. Enjoy.

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Carne Asada Quesadilla

Course Main

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

Quesadilla:

• 1 tbsp butter
• ¼ yellow onion sliced thinly
• Sea salt and freshly cracked pepper to taste
• 2 flour tortillas I used the fajita size
• ½ cup Monterey Jack cheese shredded, divided
• 1 cup leftover cooked carne asada meat chopped
• 1 tsp fresh cilantro finely chopped, plus more for serving

Serving:

• Avocado sliced
• Spicy salsa
• Sour cream
• Hot sauce

Instructions

• Make the caramelized onions by heating the butter in a large skillet over medium-high heat. Add the onion and season with sea salt and freshly cracked pepper, to taste, and cook, stirring often, for 10-15 minutes, or until slightly caramelized; remove from the skillet and set aside until needed.   

  Side Note: If the onions and skillet get dry, add a bit of water to the skillet and continue cooking.
• Wipe out the skillet very well with a paper towel.
• Make the carne asada quesadilla by sprinkling half of the cheese evenly over one tortilla.
• Next, evenly sprinkle the carne asada meat over the cheese.
• Next, evenly spread the caramelized onions over the meat.
• Lastly, evenly sprinkle the cheese over the onions. Top with the remaining tortilla.
• Cook the quesadilla in the large skillet over medium-high heat until golden brown, about 4-5 minutes. Carefully flip the quesadilla over and cook for another 3-4 minutes or until golden brown.
• Place the quesadilla on a cutting board and cut into quarters.
• Serve with sliced avocado, spicy salsa, sour cream, and hot sauce, if desired. Enjoy.

I was making some spicy chicken street tacos and wanted a tasty sauce to serve with them, so I made this delicious and easy recipe for roasted poblano sauce (poblano crema) that I found on Keeping it Simple. My entire family loved this tasty poblano cream sauce on our tacos, and I can’t wait to try it with other Mexican dishes.

Poblano Cream Sauce

Ingredients:

• 1 large poblano pepper (or 2-3 small)
• 1/2 small onion, chopped
• 3 green onions
• 3 cloves of garlic, skins left intact
• 3/4 cup sour cream (or 1/2 cup Mexican crema)
• 1/4 cup fresh cilantro
• Juice from 1 lime, or more to taste
• 1 tbsp avocado oil (or olive oil)
• Sea salt and freshly cracked pepper, to taste

How to Make Poblano Cream Sauce

Preheat the oven to broiler with the rack at the top of the oven. Line a baking sheet with foil for easier cleanup.

Broil the veggies by placing the poblano peppers, chopped onion, green onions, and garlic cloves (with skin) on the baking sheet.

Place into the oven under the broiler for about 3-4 minutes turning the vegetables about every 1-2 minutes to cook and evenly.

Remove the onion, green onions, and garlic cloves from the oven and set aside to cool. Once cool, discard the skins from the garlic and trim the tops off the green onions; set aside until needed.

Return the baking sheet with the poblanos back to the oven under the broiler until all sides are charred, about 3-4 minutes.

Once the poblanos are charred, remove peppers immediately from the oven and place the poblano peppers in a zip lock bag and seal.

Set aside for 10 minutes then remove all the charred skin from each pepper along with the stem and seeds; set aside to cool completely.

Make the poblano cream sauce by placing the cooled poblano peppers, onion, green onion, garlic cloves, sour cream, cilantro, lime juice, and avocado oil in a food processor or blender; blend very well. Taste and season with sea salt and freshly cracked pepper, to taste.  Side Note: Add a little cream, water, or lime juice to thin out the sauce if it’s too thick. 

To store, pour into a jar and seal with an airtight lid and refrigerate for up to one week. Enjoy!

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Poblano Cream Sauce

Course Condiment

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 cup +/-

Author Pam - For the Love of Cooking / Original by Keeping it Simple

Equipment

• Baking Sheet
• Food Processor or Blender

Ingredients

• 1 large poblano pepper or 2-3 small
• ½ small onion chopped
• 3 green onions
• 3 cloves of garlic skins left intact
• ¾ cup sour cream or 1/2 cup Mexican crema
• ¼ cup fresh cilantro
• Juice from 1 lime or more to taste
• 1 tbsp avocado oil or olive oil
• Sea salt and freshly cracked pepper to taste

Instructions

• Preheat the oven to broiler with the rack at the top of the oven. Line a baking sheet with foil for easier cleanup.
• Broil the veggies by placing the poblano peppers, chopped onion, green onions, and garlic cloves (with skin) on the baking sheet.
• Place into the oven under the broiler for about 3-4 minutes turning the vegetables about every 1-2 minutes to cook and evenly.
• Remove the onion, green onions, and garlic cloves from the oven and set aside to cool. Once cool, discard the skins from the garlic and trim the tops off the green onions; set aside until needed.
• Return the baking sheet with the poblanos back to the oven under the broiler until all sides are charred, about 3-4 minutes.
• Once the poblanos are charred, remove peppers immediately from the oven and place the poblano peppers in a zip lock bag and seal.
• Set aside for 10 minutes then remove all the charred skin from each pepper along with the stem and seeds; set aside to cool completely.
• Make the poblano cream sauce by placing the cooled poblano peppers, onion, green onion, garlic cloves, sour cream, cilantro, lime juice, and avocado oil in a food processor or blender; blend very well. Taste and season with sea salt and freshly cracked pepper, to taste.  Side Note: Add a little cream, water, or lime juice to thin out the sauce if it's too thick.
• To store, pour into a jar and seal with an airtight lid and refrigerate for up to one week. Enjoy!

I love making breakfast tostadas using whatever leftovers I have on hand. Recently, I had some spicy black beans, pepper jack cheese, ripe avocado, cherry tomatoes, leftover tostada shells, and salsa in the fridge, so I whipped up this really tasty breakfast tostada with a sunny side up egg on top. I loved the combination of flavors and textures and I devoured it in minutes.

Breakfast Tostadas

Ingredients:

• 1 tsp butter
• 1 egg
• 1 tostada shell, warmed
• 1/2 cup spicy black beans, drained & warmed
• 2 tbsp pepper jack cheese, shredded
• 1 tbsp red onion, sliced
• Avocado, slices
• Cherry tomatoes, diced
• Green onions, sliced
• Cotija cheese, crumbled

Serving:

• Salsa
• Hot sauce
• Sour cream

How to Make Breakfast Tostadas

Cook the egg by heating the butter in a small nonstick skillet over low heat. Crack the egg into the nonstick skillet, and take a knife and poke some holes in the thicker whites, which breaks the membrane and cooks it fully with the rest of the whites.

Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on edges, if desired.

While the egg cooks, heat the tostada shell and the black beans.

Slather the black beans over the warmed tostada shell then sprinkle the pepper jack cheese and red onions on top. Finally, add sunny side egg, avocado slices, diced tomato, green onions, and cotija cheese. Serve immediately with salsa, hot sauce, and sour cream.

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Breakfast Tostadas

Course Breakfast

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Small Nonstick Skillet

Ingredients

• 1 tsp butter
• 1 egg
• Sea salt and freshly cracked pepper, to taste
• 1 tostada shell warmed
• ½ cup spicy black beans drained & warmed
• 2 tbsp pepper jack cheese shredded
• 1 tbsp red onion sliced
• Avocado sliced
• Cherry tomatoes diced
• Green onions sliced
• Cotija cheese crumbled

Serving:

• Salsa
• Hot sauce
• Sour cream

Instructions

• Cook the egg by heating the butter in a small nonstick skillet over low heat.
• Crack the egg into the nonstick skillet, take a knife, and poke some holes in the thicker whites, which breaks the membrane and cooks it fully with the rest of the whites.
• Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on edges, if desired.
• While the egg cooks, heat the tostada shell and the black beans.
• Finish by slathering the black beans over the warmed tostada shell then sprinkle the pepper jack cheese and red onions on top.
• Finally, add sunny side egg, avocado slices, diced tomato, green onions, and cotija cheese. Serve immediately with salsa, hot sauce, and sour cream. Enjoy.

I decided to try this easy recipe for spicy guacamole I found on Natasha’s Kitchen, instead of making my go-to recipe or the Ina Garten guacamole recipe I normally make. We all enjoyed this tasty spicy guacamole, which paired nicely with the pork tostadas I served for dinner.

Spicy Guacamole

Ingredients:

• 3 large ripe avocados
• 3½ tbsp fresh lime juice (about 1½ limes)
• 1 Campari tomato, seeded & diced
• ¼ red onion, finely diced (soak in ice water for 10 minutes if the onions are too strongly flavored)
• ½ cup fresh cilantro, chopped
• 2 serrano peppers, finely diced
• 1 clove of garlic, minced
• Pinch of cayenne, to taste, if desired
• Pinch of cumin, to taste
• Sea salt and freshly cracked pepper, to taste

How to Make Spicy Guacamole

Cut the avocados in half lengthwise, remove the seeds, and scoop them out into a flat bottomed bowl.

Squeeze lime juice directly over avocado and smash and mix well with a fork.

Add the tomato, onion, cilantro, serrano pepper, minced garlic, cayenne, and cumin; mix well. Taste the mixture and season with sea salt and freshly cracked pepper, to taste.

Serve with tortilla chips and enjoy.

If making ahead of time, place plastic wrap directly onto the guacamole and push out any air (this will help it stay green!) then seal with an airtight lid. Refrigerate until ready to use.

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Spicy Guacamole

Course Appetizer

Cuisine Mexican

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 (as appetizer)

Author Pam - For the Love of Cooking / Original by Natasha's Kitchen

Equipment

• Sharp Knife

Ingredients

• 3 large ripe avocados
• 3 ½ tbsp fresh lime juice about 1 1/2 limes
• 1 Campari tomato seeded & diced
• ¼ red onion finely diced (soak in ice water for 10 minutes if the onions are too strongly flavored)
• ½ cup fresh cilantro chopped
• 2 serrano peppers finely diced
• 1 clove of garlic minced
• Pinch of cayenne to taste, if desired
• Pinch of cumin to taste
• Sea salt and freshly cracked pepper to taste

Instructions

• Cut the avocados in half lengthwise, remove the seeds, and scoop them out into a flat bottomed bowl.
• Squeeze lime juice directly over avocado and smash and mix well with a fork.
• Add the tomato, onion, cilantro, serrano pepper, minced garlic, cayenne, and cumin; mix well. Taste the mixture and season with sea salt and freshly cracked pepper, to taste.
• Serve with tortilla chips and enjoy.
• If making ahead of time, place plastic wrap directly onto the guacamole and push out any air (this will help it stay green!) then seal with an airtight lid. Refrigerate until ready to use.

This easy recipe for shredded beef enchiladas is comforting, delicious, and great for a busy weeknight, and is also good for dinner guests. The best part?  I can whip these enchiladas up using leftover shredded beef in 30 to 40 minutes, and they are always a crowd-pleaser.

Shredded Beef Enchiladas

Enchilada Ingredients:

• 3-4 tbsp vegetable oil, or more if needed
• 8 corn tortillas
• 3 cups of leftover shredded beef (click here for the recipe)
• 1 (15 oz) can of red enchilada sauce
• 1 cup Monterey Jack cheese, shredded
• 1 cup sharp cheddar cheese, shredded

Serving Options:

• Fresh cilantro, chopped
• Tomatoes, diced
• Shredded lettuce
• Jalapenos, sliced
• Sour cream
• Guacamole
• Hot sauce

How to Make Shredded Beef Enchiladas

Prepare the shredded beef (click here for the recipe).

Preheat the oven to 350 degrees. Coat a 9 x 13 inch baking dish with cooking spray.

Prepare the tortillas by heating the vegetable oil in a small skillet over medium-high heat until the oil bubbles. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side). Transfer that tortilla onto paper towels to drain. Repeat with the remaining tortillas.  Side Note: This not only adds flavor to the tortillas, but it creates a barrier on the surface of the tortilla that allows the tortilla to absorb some sauce—but avoid disintegrating.  

If you’d prefer not to cook the tortillas in oil first, you can wrap the tortillas in damp towels and microwave them for 45-60 seconds, until pliable.

Prepare the enchiladas by pouring enough enchilada sauce to thinly cover the bottom of the prepared baking dish.

Place some of the shredded beef down the center of tortilla. Roll and place seam side down in the baking dish or roll burrito-style if you prefer. Repeat with the remaining tortillas and beef.

Pour remaining sauce evenly over each rolled enchilada then top with the mixture of shredded cheese. Cover the baking dish with foil.

Bake the enchiladas in the preheated oven for 15 minutes.

Remove the foil and continue to bake for another 10 minutes, or until the cheese is melted and gooey.

Remove the baking dish from the oven and immediately serve the shredded beef enchiladas with fresh cilantro, chopped tomatoes, shredded lettuce, sliced jalapenos, guacamole, sour cream, and hot sauce, if desired. Enjoy.

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Shredded Beef Enchiladas

Course Main

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• 9 x 13-inch Baking Dish

Ingredients

Enchilada Ingredients:

• 3-4 tbsp vegetable oil or more if needed
• 8 corn tortillas
• 3 cups of leftover shredded beef click the link up above for the recipe
• 1 15 oz can of red enchilada sauce
• 1 cup Monterey Jack cheese shredded
• 1 cup sharp cheddar cheese shredded

Serving Options:

• Fresh cilantro chopped
• Tomatoes diced
• Shredded lettuce
• Jalapenos sliced
• Sour cream
• Guacamole click the link up above for the recipe
• Hot sauce

Instructions

• Prepare the shredded beef (click here for the recipe).
• Preheat the oven to 350 degrees. Coat a 9 x 13 inch baking dish with cooking spray.
• Prepare the tortillas by heating the vegetable oil in a small skillet over medium-high heat until the oil bubbles. Working one at a time, fry a tortilla, turning once, until it just starts to brown and crisp (about 10 seconds per side). Transfer that tortilla onto paper towels to drain. Repeat with the remaining tortillas.  Side Note: This not only adds flavor to the tortillas, but it creates a barrier on the surface of the tortilla that allows the tortilla to absorb some sauce—but avoid disintegrating.
• If you'd prefer not to cook the tortillas in oil first, you can wrap the tortillas in damp towels and microwave them for 45-60 seconds, until pliable.
• Prepare the enchiladas by pouring enough enchilada sauce to thinly cover the bottom of the prepared baking dish.
• Place some of the shredded beef down the center of tortilla. Roll and place seam side down in the baking dish or roll burrito-style if you prefer. Repeat with the remaining tortillas and beef.
• Pour remaining sauce evenly over each rolled enchilada then top with the mixture of shredded cheese. Cover the baking dish with foil.
• Bake the enchiladas in the preheated oven for 15 minutes.
• Remove the foil and continue to bake for another 10 minutes, or until the cheese is melted and gooey.
• Remove the baking dish from the oven and immediately serve the shredded beef enchiladas with fresh cilantro, chopped tomatoes, shredded lettuce, sliced jalapenos, guacamole, sour cream, and hot sauce, if desired. Enjoy.

I normally make pico de gallo a few times a month but I had a cucumber in the fridge that needed to be used up so I whipped up this tasty cucumber pico de gallo and served it with tortilla chips. It was super easy to throw together and a zesty, refreshing, and flavorful salsa fresca we all enjoyed.

Cucumber Pico de Gallo

Ingredients

• 1/2 large English cucumber, seeded & finely diced
• 3 small Roma tomatoes, seeded & finely diced
• 1/2 small red onion, finely diced  **If the flavor is too strong, soak in ice water for 10 minutes, drain & pat dry
• 1 jalapeno, seeded & finely diced
• Handful of fresh cilantro leaves, finely chopped
• 1 clove of garlic, minced
• Fresh lime juice, to taste
• Sea salt and freshly cracked pepper, to taste

How to Make Cucumber Pico de Gallo

Prepare the cucumber and tomatoes by seeding and finely dicing them, then place them in a colander in the sink. Sprinkle a little bit of sea salt on them and toss to coat, set aside for 20-30 minutes to allow them to drain excess liquid. Side Note: This will intensify their flavor and ensure that the only liquid in the salsa is the lime juice.

Prepare the cucumber pico de gallo by combing the diced cucumber, tomato, onion, jalapeno, cilantro, and minced garlic in a bowl. Add the lime juice and season with sea salt and freshly cracked black pepper, to taste; toss until evenly combined.

Cover with wrap and refrigerate to allow the flavors time to mingle.

Serve with tortilla chips. Enjoy.

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Cucumber Pico de Gallo

Course Appetizer

Cuisine Mexican

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Author Pam - For the Love of Cooking

Equipment

• Colander or Strainer

Ingredients

• ½ large English cucumber seeded & finely diced
• 3 small Roma tomatoes seeded & finely diced
• ½ small red onion, finely diced **If the flavor is too strong, soak in ice water for 10 minutes, drain & pat dry
• 1 jalapeno seeded & finely diced
• Handful of fresh cilantro leaves finely chopped
• 1 clove of garlic minced
• Fresh lime juice to taste
• Sea salt and freshly cracked pepper to taste

Instructions

• Prepare the cucumber and tomatoes by seeding and finely dicing them, then place them in a colander in the sink. Sprinkle a little bit of sea salt on them and toss to coat, set aside for 20-30 minutes to allow them to drain excess liquid. Side Note: This will intensify their flavor and ensure that the only liquid in the bowl is the lime juice.
• Prepare the cucumber pico de gallo by combing the diced cucumber, tomato, onion, jalapeno, cilantro, and minced garlic in a bowl.
• Add the lime juice and season with sea salt and freshly cracked black pepper, to taste; toss until evenly combined.
• Cover with wrap and refrigerate to allow the flavors time to mingle.
• Serve with tortilla chips. Enjoy.

This chicken mole is a labor of love but worth the time and effort! The chicken turned out tender and flavorful after baking in the intensely flavored homemade Mexican mole sauce. I served this rich and delicious chicken mole with tortillas, garlic rice, pickled red onions, radish slices, fresh cilantro, sour cream, and plenty of lime wedges. We all thought this meal was delicious and I had so much fun trying a recipe that is far out of my comfort zone.

Chicken Mole

Ingredients:

• 1 tbsp olive oil
• 1 1/2 lbs chicken thighs, boneless and skinless
• Chili powder, to taste
• Cumin, to taste
• Coriander, to taste
• Garlic powder, to taste
• Sea salt and freshly cracked pepper, to taste
• 2 cups homemade mole sauce
• 1/4 cup chicken broth

Garnish:

• Toasted sesame seeds
• Fresh cilantro leaves

Serving:

• Garlic rice
• Pickled red onions
• Warm tortillas
• Radishes, sliced
• Sour cream
• Lime wedges

How to Make Chicken Mole

Make the homemade mole sauce (the recipe makes 4 cups of mole sauce and you’ll need 2 cups for this recipe).

Prepare the pickled red onions, set in the refrigerator until needed.

Make the garlic rice, if desired.

Preheat the oven to 375 degrees.

Heat the olive oil in a large cast iron skillet or oven proof skillet over medium-high heat.

Season each side of the chicken thighs with a bit of chili powder, cumin, coriander, garlic powder, sea salt, and freshly cracked pepper, to taste.

Sear the chicken in the HOT skillet until golden brown on both sides. Remove the chicken thighs from the skillet and place them on a plate.

Add the 2 cups of mole sauce and 1/4 cup of chicken broth to the the skillet and whisk to combine. Nestle the chicken and their juices into the sauce, making sure they are all well-coated.

Cover with a lid and place into the oven to bake until the thighs are cooked all the way through, ( 165 degrees F), about 20-25 minutes.

Sprinkle the top with toasted sesame seeds and fresh cilantro leaves.

Serve with garlic rice, pickled red onions, warm tortillas, radish slices, sour cream, and lime wedges. Enjoy!

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Chicken Mole

Course Main

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cook & Prep Time excludes the time to make mole sauce 1 minute minute

Total Time 51 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Inspired by Feasting at Home

Equipment

• Large Cast Iron Skillet with Lid or an Ovenproof Skillet or Dutch Oven with a Lid

Ingredients

Ingredients:

• 1 tbsp olive oil
• 1 ½ lbs chicken thighs boneless and skinless
• Chili powder to taste
• Cumin to taste
• Coriander to taste
• Garlic powder to taste
• Sea salt and freshly cracked pepper to taste
• 2 cups homemade mole sauce
• ¼ cup chicken broth

Garnish:

• Toasted sesame seeds
• Fresh cilantro leaves

Serving:

• Garlic rice
• Pickled red onions
• Warm tortillas
• Radishes sliced
• Sour cream
• Lime wedges

Instructions

• Make the homemade mole sauce (the recipe makes 4 cups of mole sauce and you'll need 2 cups for this recipe). *See the recipe link up above.

  Side Note: You can make the sauce the ahead of time, which is what I did.
• Prepare the pickled red onions, set in the refrigerator until needed. *See the recipe link up above.
• Make the garlic rice, if desired. *See the recipe link up above.
• Preheat the oven to 375 degrees.
• Heat the olive oil in a large cast iron skillet or oven proof skillet over medium-high heat.
• Season each side of the chicken thighs with a bit of chili powder, cumin, coriander, garlic powder, sea salt, and freshly cracked pepper, to taste.
• Sear the chicken in the HOT skillet until golden brown on both sides. Remove the chicken thighs from the skillet and place them on a plate.
• Add the 2 cups of mole sauce and 1/4 cup of chicken broth to the the skillet and whisk to combine. Nestle the chicken and their juices into the sauce, making sure they are all well-coated.
• Cover with a lid and place into the oven to bake until the thighs are cooked all the way through, ( 165 degrees F), about 20-25 minutes.
• Sprinkle the top with toasted sesame seeds and fresh cilantro leaves.
• Serve with garlic rice, pickled red onions, warm tortillas, radish slices, sour cream, and lime wedges. Enjoy!

I fell in love with Mexican mole sauces a few years ago after my dear friend ordered chicken mole enchiladas while out for lunch. I was so intrigued by the sauce’s rich, complex, smoky, sweet, spicy, chocolatey, and peanutty flavors! Mexican mole sauces are known for their rich deep color, depth of intense flavors, and velvety smooth texture. I have been intimidated to try making a homemade mole sauce until I recently found this authentic Mexican mole sauce recipe (also known as mole negro or black mole sauce) on Feasting at Home, that looked delicious and used ingredients I knew I could find at my grocery store. This recipe was a labor of love and took some time, but it was totally worth it!

Homemade Mole Sauce

Ingredients:

• 6 dried chilies (2 varieties, medium-heat, dark in color), I used chilies negros and ancho,  *See Notes
• 4 cups chicken or vegetable broth
• 1 cup seedless prunes, (or dark raisins)
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 6-10 cloves of garlic, smashed
• 2 tsp chili powder
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground cloves
• 1-2 canned chipotle peppers, (seeds removed), plus 1 tbsp adobo sauce (the “juice” from the chipotle can), optional
• Sea salt and freshly cracked pepper, to taste
• 1/4 cup peanut butter (or substitute almond butter, tahini paste, or cashew butter)
• 1 1/2-2 oz dark chocolate (bittersweet or semi-sweet)

Serving:

• Toasted sesame seeds
• Fresh cilantro, chopped
• Fresh lime wedges

How to Make Homemade Mole Sauce

Prepare the chilies by cutting or tearing the dried chilies apart, discarding the seeds and stems.

Toast the chilies by placing them in a dry large cast iron skillet over medium heat until they have a light sheen and begin to release their oils, about 3-4 minutes.

Soak the chilies by removing them from the cast iron skillet and into a large pot over medium-high heat.

Add the broth and bring to a boil, cover, reduce to low and simmer covered for 15 minutes.

Add the prunes, stir, cover, and simmer on low for 10 minutes. Turn off the heat and set aside to cool.

Meanwhile, cook the aromatics while the chilies/prunes are simmering, by heating the olive oil in the large cast iron skillet over medium heat.

Add the onions and smashed garlic cloves and cook, stirring often for 10-15 minutes, until deeply golden brown.

Toast the spices by adding the chili powder, cumin, coriander, oregano, cinnamon, nutmeg, and cloves to the cast iron skillet and cook with the onions and garlic, for 2 more minutes, stirring often. Remove from the heat and set aside to cool.

Blend the mixture by placing the cooled chilies, prunes, and their cooking liquid into a blender along with the onion and spice mixture. Add the chipotle peppers and the adobo juice if you are using.

Blend until very smooth, scraping down the sides. Side Note: Add more broth if you need to loosen the mixture to blend it better. 

Once silky smooth, pour the sauce back into the large cast iron skillet and heat it over low heat.

Finish the sauce by adding the chocolate and peanut butter to the mole sauce.

Once the chocolate is fully melted, taste and season with sea salt and freshly cracked pepper, to taste.  Adjust seasoning to your liking. Side Note: If you want a thinner sauce (for enchiladas, etc.), add more broth or water to desired constancy; whisk well. 

Serve mole sauce with toasted sesame seeds, fresh cilantro, and lots of lime wedges. Enjoy.

Storing: Mole Sauce can be stored in an airtight container for up to four days in the refrigerator or in the freezer for up to 6 months.

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Homemade Mole Sauce

Course Condiment

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4 cups

Author Pam - For the Love of Cooking

Equipment

• Large cast iron skillet
• Large pot

Ingredients

• 6 dried chilies 2 varieties, medium-heat, dark in color, I used chilies negros and ancho, *See Notes
• 4 cups chicken or vegetable broth
• 1 cup seedless prunes (or dark raisins)
• 2 tbsp olive oil
• 1 large yellow onion diced
• 6-10 cloves of garlic smashed
• 2 tsp chili powder
• 2 tsp cumin
• 2 tsp coriander
• 1 tsp dried oregano
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 1-2 canned chipotle peppers (seeds removed), plus 1 tbsp adobo sauce (the "juice" from the chipotle can), optional
• Sea salt and freshly cracked pepper to taste
• ¼ cup peanut butter or substitute almond butter, tahini paste, or cashew butter
• 1 1/2-2 oz dark chocolate bittersweet or semi-sweet (I used semi-sweet)

Serving:

• Toasted sesame seeds
• Fresh cilantro chopped
• Fresh lime wedges

Instructions

• Prepare the chilies by cutting or tearing the dried chilies apart, discarding the seeds and stems.
• Toast the chilies by placing them in a dry large cast iron skillet over medium heat until they have a light sheen and begin to release their oils, about 3-4 minutes.
• Soak the chilies by removing them from the cast iron skillet and into a large pot over medium-high heat.
• Add the broth and bring to a boil, cover, reduce to low and simmer covered for 15 minutes.
• Add the prunes, stir, cover, and simmer on low for 10 minutes. Turn off the heat and set aside to cool.
• Meanwhile, cook the aromatics while the chilies/prunes are simmering, by heating the olive oil in the large cast iron skillet over medium heat. Add the onions and smashed garlic cloves and cook, stirring often for 10-15 minutes, until deeply golden brown.
• Toast the spices by adding the chili powder, cumin, coriander, oregano, cinnamon, nutmeg, and cloves to the cast iron skillet and cook with the onions and garlic, for 2 more minutes, stirring often. Remove from the heat and set aside to cool.
• Blend the mixture by placing the cooled chilies, prunes, and their cooking liquid into a blender along with the onion and spice mixture. Add the chipotle peppers and the adobo juice if you are using.
• Blend until very smooth, scraping down the sides. Side Note: Add more broth if you need to loosen the mixture to blend it better.
• Once silky smooth, pour the sauce back into the large cast iron skillet and heat it over low heat.
• Finish the sauce by adding the chocolate and peanut butter to the mole sauce. Once the chocolate is fully melted, taste and season with sea salt and freshly cracked pepper, to taste.  Adjust seasoning to your liking! Side Note: If you want a thinner sauce (for enchiladas, etc.), add more broth or water to desired constancy; whisk well.
• Serve mole sauce with toasted sesame seeds, fresh cilantro, and lots of lime wedges. Enjoy.
• Storing: Mole Sauce can be stored in an airtight container for up to four days in the refrigerator or in the freezer for up to 6 months. 

Notes

*Types of Dried Chilies: Chilies Negros, Ancho, Mulato, Guajillo, Morita, Pasilla, cascabel, or Chipotle.

Using a variety of chilies will give the sauce a deeper flavor and complexity