Posted at 12:16 pm , on January 29, 2021
Chilaquiles is an easy dish made from fried tortillas tossed in red or green chile sauce and topped with a fried egg. That’s it! There are toppings involved that are optional for every individual taste. Most recipes add a crumbled cheese such as queso fresco or cotija, cilantro and chopped red onion. Some simmer the tortillas in the sauce which softens the tortillas, however I like the tortillas to have a little bit of texture and crunch. In the past I usually make a red sauce with dried red chiles, a combination of NM Red, Guajillo and Ancho chiles. This time I’m trying something new, a sauce by “The Fresh Chile Co.” which is made from Hatch fresh red chiles. The sauce is a puree of red chiles, garlic, salt, and citrus which makes a beautiful red sauce that is fantastic! If you are looking for a spicy breakfast or brunch, chilaquiles is the perfect choice.
Posted at 2:10 pm , on January 20, 2021
One of my favorite ways to dress up a pork chop is to add chimichurri. Pork chops don’t have to be dry and bland. By adding a simple marinade and a flavorful topping, pork chops can be a most appealing meal. The chimichurri is the star of this recipe, made with the flavors of red chile and lime. This combination is second to none with fresh herbs, red chile pistachios and queso fresco cheese. Once the pork has marinated this meal can be prepared in 15 minutes. The chimichurri provided flavor, texture and spice which tasted so good with the grilled pork. To complete this meal serve alongside a baked potato and garden salad. Pork chops never tasted so good!
Posted at 9:43 am , on February 24, 2017
This might be one of the tastiest tacos ever! They were so good I can’t wait to make them again. This Mole sauce has so many flavors to awaken the taste buds including dried chiles, spices and dark chocolate. The pulled pork was the star of this taco so there was no need for a lot of toppings. A fresh Pico salsa with crumbled Queso Fresco is all you need.
Posted at 9:07 am , on September 2, 2016
As promised here’s another idea for any leftover Mayan pork. While Josh enjoyed a Mayan pork sandwich from the food truck, I had a platter of Loaded Fries. Oh boy were they good! The fries were crispy and loaded with cheese sauce, fresh pico, cilantro lime cream and lots of Mayan pulled pork. It was way too much for this girl to eat but I gave it my best shot!
Posted at 10:04 am , on August 26, 2016
Recently I had my first food truck experience. Here in KC there is an old warehouse district called the West Bottoms that’s been converted into a huge flea market that happens every first Friday/weekend of the month. If you love all things vintage then this is the place to be. They have anything and everything you can think of displayed in these beautiful old warehouses. People spend hours perusing through the old buildings looking for treasure. There aren’t many places to eat down there except for a line of food trucks that are parked along the streets. We walked the streets looking at all the food trucks each with their own artistic style and various menus, it was hard to choose. We decided on “American Fusion” which offered a small menu but caught our attention. Josh had their “Mayan Pork” sandwich aka Cochinita Pibil, a slow roasted Mexican pork from the Yucatan peninsula of Mayan origin. First of all, it practically melts in your mouth, it was that tender. And the flavor, it was amazing with a hint of smoky sweet flavors. I was inspired!! After researching everything I could find on how to make this delicious pulled pork I have finally created my own version. First thing on the menu Mayan Pork Tacos . . . . with more to come!