Southwest Chicken Enchilada Soup is full of all the southwest goods we have all come to love. Black beans, corn, and tomatoes, amongst a few other things, make this soup so heart and satisfying. The best thing about this soup, aside from it being so dang good, is how easy it is to make! Not only are we using all the canned goods, meaning no real prep needed, but we are also using the instant pot to make this super easy and effortless.
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Talk about comfort food! Caldo de Pollo is the ultimate comforting soup that is so familiar in Mexican households. It is full of all kinds of veggies and all the chicken your belly desires. Traditionally, as I grew up eating it, my mami would use a whole chicken and just cut it into the different parts. This way we all got a little bit of what we liked: my papi liked the chicken breast, my mami the wings, and I the thigh or drumstick. You can absolutely use any kind of chicken you want, mix and match, sub or add veggies. It’s so versatile and easy to make your own. There is one thing you must do though. You must add some salsa to your caldo de pollo and a squeeze or two of lime juice. It’s the cherry on top for this goodness.
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These Loaded Chorizo Fries are everything you didn’t know you needed in life. They are loaded with peppers, chorizo, and all the toppings your heart desires. Think of the fries as a canvas and all the other toppings as the paint. It truly is like a delicious and spicy piece of art. Don’t skimp on that chipotle sauce either because it is so dang good! You can absolutely adjust the amount of chipotle powder to your preferred heat level. You can even use a combo of chili and chipotle powder to keep some flavor but cut down the heat.
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This Carne Al Pastor will blow your mind! It is full of flavor and absolutely delicious. The beautiful thing about this recipe is that you can choose to be fancy and make it trompo style, as shown here, or you can simply cook it on the stove. Let’s be real though, if you’re taking the time to make this meal and really want to entertain, you MUST stack it and cook it trompo style. I’ll be honest, the satisfaction of cooking that big o stack of meat and presenting it in all its glory is the best. Talk about a way to impress!
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If you like traditional spinach artichoke dip then you’re going to love this spin on the classic! This Spinach Poblano Dip is full of flavor and poblano peppers are subbed for the artichoke for an extra little something. If you’re not familiar with poblano peppers don’t even worry about it! They are mild in flavor and in spice. Think of them as more sophisticated bell peppers. The flavors of the poblano pepper really come out when the peppers are cooked, either sauteed or roasted. You can absolutely roast the peppers for this recipe but I am all about convenience and like to saute them with the rest of the veggies to make it quick and easy. To be on the safe side when working with poblanos just take out the seeds and veins to ensure the dip is not spicy. However, if you’re like me and like the spice then add on a jalepeno for an extra kick. OOOOH man, it’s a darn good kind of kick!
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These Carne Asada Meatballs have all the flavor of traditional carne asada rolled up into a meatball. Carne asada will forever bring back memories of grilling with the family and an abundance of food like you can’t even imagine. It was as if we were going to be feeding a whole army of people! That is one thing that about these carne asada meals, everyone was invited regardless of what day it was. You always made enough food “just in case someone comes over”. Hey, the more food the more leftovers and it just meant I was going to eat so dang good for at least a couple of days!
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This street corn pasta salad will be a summer staple because you will want to make it over and over again! It has all the delicious traditional street corn ingredients with some pasta added in for the perfect side dish. It’s great for any bbq, gathering, potluck, etc. Or you can just make some to have on hand for the week because you will probably just be addicted to it, just saying.
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Traditional arroz con pollo has a special place in my heart, (and a reserved spot in my belly!). It’s a dish I grew up eating all the time and I never got tired of it. My mom would always make the best arroz con pollo using bone-in chicken thighs or drumsticks or a combination of both. The rice absorbed all of the flavor from cooking the chicken in the same pan and it was divine! Same goes for this cauliflower rice version.
CONTINUE READINGThis is not your traditional steak and potatoes. Bistec con Papas, or Mexican Steak and Potatoes, is full of flavor thanks to it getting cooked in a delicious spicy sauce. This is Mexican comfort food for sure!
Bistec con papas is one of those dishes that brings back all the memories. It reminds me of Sundays at my grandma’s when she made this with homemade tortillas, (food freedom!). It also reminds me of many meals at home with my parents and I can picture my mami roasting the veggies for the sauce. This recipe is incredibly simple yet bursting with flavor thanks to that sauce.
CONTINUE READINGThese Salsa Verde Wings will rock your socks off! The wings are coated with my delicious salsa verde and are tangy and a little spicy. Perfect for entertaining, football season, or any time you’re craving wings.
My love for salsa verde is serious. The tanginess from the tomatillos with the spiciness from the jalapenos is the perfect combination. There are not a lot of things I won’t put salsa verde on. Which is when I got the idea of making wings with it I knew I had to give it a try. Thank goodness I did because WOW. These wings are so good and are the perfect appetizer. Just trust me, you need these in your life. Oh and did I mention they’re Whole30 compliant?!
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