If these flautas look familiar it’s because they are very similar to my Barbacoa Taquitos.  The difference between flautas and taquitos are the type of tortillas.  Flautas are made with flour tortillas where as taquitos are made with corn tortillas.  Corn tortillas are my first love but sometimes I make flautas to please my hubby.  The thing about making flautas is cooking the tortilla to that perfect crispness.  If overcooked they will be overly crunchy and taste like a cracker.  And the filling should be somewhat dry so that the tortilla won’t become soggy.  I went back to an old favorite, a seasoned slow cooked chuck roast flavored with Frontera’s Barbacoa sauce.  Chile de Arbol salsa and Molcajete Guacamole are the perfect condiments to dip your flautas in. Enjoy!
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What goes with almost any Mexican dish . . . Guacamole of course!  It’s a favorite for dipping, as well as topping burritos, enchiladas and nachos.  And since I’m celebrating Cinco de Mayo, I thought I’d show you how I make guacamole in a molcajete.  Molcajetes are used to crush and grind spices as well as preparing salsas and guacamole.  In Mexico they are made from porous basalt volcanic rock, typically round in shape with a bowl in the center supported by 3 legs.  The tool used to grind is called tejelote and made from the same material. A molcajete brings out the most amazing aroma by grinding the ingredients into the volcanic stone.  There is an earthiness that heightens your senses of smell and taste. By grinding each ingredient you create a layer of flavors that will come together in the most amazing way.  Every time I make guacamole in a molcajete I think it’s the best guacamole I’ve ever tasted. . . and then I make it again!  Happy Cinco de Mayo!! (more…)

Verde-Chicken-Taquitos-8

With one rotisserie chicken you can make a variety of meals.  I was able to make a mound of Ancho Chicken Nachos with the dark meat and still have leftover breast meat to use for another dish.  I chopped the breast meat into little cubes and combined it with a green chile sauce to make a filling for Verde Chicken Taquitos.  My love of taquitos has no bounds!  I love biting into those crisp corn tortillas with savory fillings and oozing cheese.  They’re the ultimate fun food you eat with your fingers, but when you dip them into a creamy queso, spicy salsa or fresh guacamole you add on a whole nother dimension. Whether you mix or match is up to you, but you can’t go wrong with any of these flavors.  I had 3 cups of leftover chicken which made 2 dozen taquitos.  Next time I may use the whole chicken to make a batch for the freezer.
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Ancho-Pulled-Chicken-Nachos-with-Green-Chile-Cheddar-Sauce--5

Joe took me out recently to a new place called Red Door Grill.  We were seated in the dining room right in front of a huge glass window looking into the kitchen area where the staff were preparing delectable wood fired dishes.  They were grilling burgers, chicken, steak, and fish. Everything looked so tempting with wood smoke rising  and open flames shooting through the huge grilling area.  I was so conflicted when it came to ordering but in the end I decided on these Rojo Nachos with a green chile cheese sauce, pico de gallo, guacamole, pickled jalapenos, queso fresco and sour cream.  You could also add Ancho Pulled Chicken for a couple dollars more. Yes, please!!   Our server brought out a massive mound of fresh corn chips topped with all the afore mentioned favorites.  I couldn’t decide where to start it was so gorgeous.  It appeared that they pooled some of the cheese sauce on the bottom so that the nachos wouldn’t get soggy so quickly. Everything else was evenly piled on with so many complimenting flavors. There was no way to eat it all even with Joe helping me out.  A week went by and I was still craving these nachos so I decided it was time to make my own.  So what do you think . . .
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Barbacoa-Taquitos-15

It’s no secret that Cinco de Mayo is my favorite holiday for food.  It reminds me of bright and festive colors with the sounds of Mariachi’s playing in the background.  And the food . . . Oh, how it makes my mouth water!  This year we’re having Taquitos which are fun to dip in your favorite guacamole or salsa. I’ve found that the key to making perfect taquitos is picking the right corn tortilla.  Some corn tortillas are too soft and will fall apart when you try to roll them. But if you find a good thin tortilla that has a coarser texture they will hold together when rolled, and easier to pin together with a toothpick.  Another key is to pan fry the tortillas for a few seconds on each side.  The small amount of oil left on the tortillas enables them to crisp up nicely in the oven so that you don’t have to fry them.  I cheated and used Frontera’s Barbacoa slow cook sauce to add the wonderful flavors to my roast.  I then shredded the beef along with some grated Oaxaca cheese to make a tasty filling.  They turned out so good, I plan on making another batch soon, maybe trying chicken next.  Happy Cinco de Mayo all!
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Santa-Fe-Burgers-5

I call this burger the Santa Fe, loaded with cheese, green chile, grilled onions, tortilla strips and guacamole.  Red Robin used to offer a similar burger that had pepper jack cheese and a whole roasted poblano.  It was my favorite thing on the menu and when they discontinued it I was determined to make my own version.  I love big burgers with layers of flavor in every bite.  I think I’ve found it in this burger!  It also reminds me of New Mexico where you will find the best green chile and cheese burgers on earth!
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Quesadilla-9

My favorite food holiday by far is Cinco de Mayo!  This holiday celebrates the Mexican culture and heritage with festivals and parades but mostly with great Mexican food.  While I don’t need an excuse to eat Mexican, I always look forward to making something special to celebrate the day.  I’m making quesadillas filled with marinated steak, thin sliced potatoes and poblano chiles.  It’s Muy Bueno!  Paired with guacamole and salsa makes this quesadilla a party for your taste buds!  Happy Cinco de Mayo all!

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