I like it better with the chipotle, but BF wants what BF wants! Without the chipotle, it is a fairly standard tomato sauce with some fruity heat. I did like using the chicken breast here because, when pulled, it absorbed the sauce flavors really well. Chicken breast is really just a vehicle for whatever it is being served in, since it is so mild in flavor itself.
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Here is my fav tinga (which is based on chipotle) but you can roast other peppers with the tomatoes and tomatillos before adding it all in the blender.
If you’re using precooked chicken just add it to the sauce at the end and cook long enough to heat well.
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Beef and black bean enchilada with red sauce, sharp cheddar, sour cream and cilantro. Rice, avocado and radishes. And a Margarita. Enchilada, sauce and rice from the freezer.
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Albondigas, onion, garlic, celery, carrots, tomato paste, cumin, Mexican oregano, pepper, sazón, chicken broth, cilantro, served with tortilla chips, avocado, radishes and a margarita.
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Please join us for the February COTM nominations:
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Ground beef tacos seasoned with Mexican oregano, cumin, chile powder, garlic , served with lettuce, pico and sharp cheddar. Avocado and a chle relleno stuffed with pepper jack in red salsa.
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Yup, your dinner reminded me it had been awhile since I had made ground beef tacos.
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No photo, sorry, but tonight we had chicken enchiladas verde. The recipe is from Laurel Randolph’s cookbook with some modifications. Briefly: cook about 1lb b/s chicken breasts in the instant pot with broth, an onion, garlic, s&p, then shred (I threw them in the KA mixer). Add 1/2 C green enchilada sauce, 1/2 C sour cream, and 2 C shredded Mexican cheese. Mix well, then fill corn tortillas and arrange in a 9x13 baking dish. Pour more sauce over the top and bake at 375 for 25-30 min. Top with cheese, sour cream, and pico de gallo if you feel so inclined. These are super easy and fast, maybe 1 hour tops but it’s mostly hands off.
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Chilaquiles Rojo With Scrambled Eggs And Moro Beans
The rojo sauce was a 15 oz. can of tomatoes blitzed with a large shallot, 2 canned chipotles and some of their sauce, 2 garlic cloves, and a fistful of cilantro. I heated olive oil in a pan, added cumin seeds. When it was sizzling, I added the sauce and fried it in the olive oil for about 5 minutes. Then I added 2 c. of cooked moro beans (like a cross between pinto and black beans, carried by Rancho Gordo) and a heaped teaspoon of Mexican oregano. Checked for salt and let it simmer for about 20 minutes, stirring occasionally. Once ready to go, about a quarter of a bag of somewhat crushed tortilla chips that needed to be used about got stirred it. Then I plated it up. It was topped with scrambled eggs, cheese, cilantro, scallions, and sour cream. Hot sauce at the table. We loved it!
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Bonus forks and knives!
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Aww, shucks! 
Really - it looks just fab (and delicious!).
Thanks! We’ve had a ridiculous cold snap here (that appears to have brought some flurries, possible squalls), so it was absolutely needed today!
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Birria night here! DS showed me a TikTok last week with delicious-looking quesabirria tacos. I did not make that recipe, but rather one from this blog, cut back on the spiciness though. Served on corn tortillas for me, flour for them, with Colby-Jack and queso fresco inside the tacos. I had intended to make a carrot-jicama salad to go with, but did not buy jicama so did with just carrots (and a little extra honey in the dresssing).
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Yum!
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Stupid easy too, thanks to the multiple appliances (Ninja blender for the marinade, Instant Pot for the cooking, and KA mixer to shred the meat)!
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