Tag Archives: Mexican Food

Baby Lady’s Crispy Green Enchiladas

Baby Lady's Crispy Green Enchiladas

Baby Lady has been inquiring, repeatedly, when I was going to post this meal. You see, these are Baby Lady’s Crispy Green Enchiladas. I call them taquitos but as she pointedly reminded me she made it so she can call it whatever she wants. Somedays… Continue reading Baby Lady’s Crispy Green Enchiladas

Tortilla Soup (Sopa Azteca de Tortilla)

Tortilla Soup (Sopa Azteca de Tortilla)

It’s still cold in DFW so we’re still doing soups. We also need to lose the weight we gained during the Holidays. 😮 So, we roasted 3 chickens, obtained 5.5 lbs of shredded chicken meat, took the carcasses and made 7 qts of rich chicken stock. When you do that you know there is some soup in there somewhere. With that much chicken meat and stock you can make a wonderful variety of soups, starting with your standard comfort food – Chicken Noodle Soup. Today, however, it was time for a good old stick to your bones mexican soup, Tortilla Soup (Sopa Aztea de Tortilla) that is. Continue reading Tortilla Soup (Sopa Azteca de Tortilla)

Herb Seasoned Ricotta Cheese Chile Relleno in Red Wine Escabeche (Chile Ancho Relleno con Requeson y Especies en Escabeche de Vino Tinto)

© 2012 REMCooks.com

I know, I know. It’s another chile post. I can’t help myself. Right now, it’s chile season. The fresh chiles season has come to an end (I bought my last 10 lbs last week) and now you are seeing all of the beautifully, fresh, dried chiles. It’s just too much for a chilehead like myself to resist. This dish, however, is unlike any chile dish you have ever seen and it is sooooo goooood, to boot! You owe it to yourself to check it out. Continue reading Herb Seasoned Ricotta Cheese Chile Relleno in Red Wine Escabeche (Chile Ancho Relleno con Requeson y Especies en Escabeche de Vino Tinto)

Red Chile, Cheese and Onion Enchiladas

© 2012 REMCooks.com

OK, this is a multi-post Monday. Although this post has chiles, it’s kinda in line with Saturday Breakfast: Fried Eggs atop Sautéed Mushrooms and Onions on Sourdough Toast Finished with Bourbon Sauce because it concerns itself with leftovers. This recipe is for those of you who try the Red Chile Braised Pork Tacos. It’s a killer recipe that everyone will like but the amount of chile paste remaining is roughly 1 to 1-1/2 cups. That is a lot of leftover chile paste. It took some work to make and it’s simply too good to throw away. So, what do you do with this wonderful chile paste? You make enchiladas, that’s what. Continue reading Red Chile, Cheese and Onion Enchiladas

Red Chile Braised Pork Tacos

© 2012 REMCooks.com

This dish is the net out of a beautifully chile braised pork shoulder and poor memory. The flavors are big and bold, just like you would expect and the aromatics while it was braising wafted throughout the house. It’s a wonderful fall meal. Continue reading Red Chile Braised Pork Tacos