Oh my these apricot jam quesadillas are delicious! The apricot jam really kicks the quesadilla to new levels. The recipe was inspired by this post for Apricot Salsa Quesadillas on Top with Cinnamon. 2 teaspoons olive oil 1 small onion chopped … Continue reading
I wanted a nice fresh salad to go with homemade cheese enchiladas and came up with this cilantro chipotle dressing. I absolutely love cilantro and pumpkin seed dressing, but I had never made it and I didn’t have any pumpkin … Continue reading
I found such a wonderful recipe for sopa azteca (tortilla soup) from Rick Bayless. You cook blended sauteed onions, garlic and tomatoes down to a paste which gives the broth yummy depth! We had sopa azteca with tempura sweet potato, goat … Continue reading
Love these new tacos! The zucchini gets so nice and crunchy, yet soft inside and the chipotle peppers in adobo sauce add a nice smokiness. They are especially good with homemade corn tortillas. The tortillas in that recipe are small, … Continue reading
Panuchos and salbutes were our favorite meal when we went to Merida, Mexico over the summer. Fried corn tortillas topped with eggs and pickled onions, and sometimes black beans and/or avocados. Then you drizzle on this super spicy green salsa. Oh … Continue reading
I still use canned beans some, but really, pressure cooking beans is so easy! These black beans I didn’t even soak, just pressure cooked for about 45 minutes. Perfect! Cooking times vary depending on the age of the bean and … Continue reading
This recipe comes together super fast for a weeknight meal! I made one monster flour tortilla taco but small tacos would be great too. The corn and cilantro gives these tacos a very fresh taste. Recipe adapted from Small Time … Continue reading
These Crispy Spicy Tomatoey Chickpea Tacos w/ Pickled Onions are not really Mexican, not really Indian, but definitely have elements from both cuisines. The chickpeas are cooked in a rich spicy tomatoey gravy with cumin and cinnamon and topped with … Continue reading
I have been wanting to make an authentic Mexican dried chili salsa for a long time. I’ve even had a few different dried chilis up in the cupboard. For some reason I have been a little intimidated, but I’m not … Continue reading
Mmm, mole. Rich and loaded with toasted pumpkin seeds and cilantro, it goes well with grilled vegetables, enchiladas, and even drizzled (or poured!) on tacos. We had it with queso fresco enchiladas and another time with grilled veggie tacos. Recipe … Continue reading