While potatoes may be my goto side for so many dishes, there are just some meals that are better with rice. Like almost all Mexican meals! And while I love my Restaurant Style Mexican Rice and Cilantro Lime Rice (Instant Pot or not), I love Arroz Verde Mexican Green Rice even more.
This is an oldie but a goodie, Corn Patch Corn Casserole. I was thumbing through my recipes when I came across it and I don’t think I’ve made it for over 30 years. I thought I’d resurrect my recipe and try it again. See if my memories about how good this is are correct and all that.
I have a new favorite “Salsa”, Roasted Sweet Corn Salsa. This salsa is like everything good in the world all combined into one beautiful, corny, creamy, cheesy, spicy dip.
We seem to be having Cinco de Mayo week rather than just a day here at the Frugal household! Really, the three previous posts are all leading up to this very special recipe, Bob Armstrong Chile con Queso. What can I say? This is a masterpiece. I wish I could have gotten this recipe to you before the holiday, but make it anytime or pin it for later!
I’m a bit at a loss as to how to describe Puerco Con Chile Verde; tender chunks of braised pork in a slightly spicy, slightly smoky green tomatillo sauce is descriptive but doesn’t quite give justice. Guisado de Puerco con Tomatillos or Carne de Puerco en Salsa Verde rolls off the tongue with a bit more flair.
Green Chili Breakfast Burritos. I’m wild crazy about them and so is the whole family – so much so that I have to make extra to send home with guests when they stay over. I love sharing with them, so now I’ll share them with you!
This Chipotle Chicken Chowder has become a favorite of mine, which is a bit of a shame since someone in my family (no names mentioned to protect the guilty) won’t touch soup. And they’re missing out (and making me miss out) on having Chipotle Chicken Chowder in a regular rotation!
One of my all time favorite Mexican foods is Rajas – mild Poblano peppers, roasted, cut in strips and in the case of “con Crema” simmered for a few minutes in cream. Often served with cheese mixed in, they can be rich or can be served simply, as shown below.
Chile Rellanos have always topped my list of favorite Mexican/South Western type meals. A mild poblano, artfully stuffed with a mixture of cheeses, dipped in an egg white batter and served over a bed of sweet/sour sauce is something I crave to this day.
There’s not much better than an old school Chicken (or turkey) Enchilada: the tortilla wrapped around a creamy filling, napped in an easy Ranchero Sauce. Finished with a sprinkle of cheese, these are truly delicious. The sauce, flavorful (but not hot) gives a sharp contrast to the enchilada, itself. It’s a beautiful thing.