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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Voting for the February 2024 COTM is happening now. Please join in here:
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POZOLE VERDE with shrimp and ham
I adapted this from Rick Bayless’s Authentic Mexican. His is just seafood in the cookbook. I braised a ham hock in the stew base, shredded the meat off the bone, and then added it back in with the par cooked hominy to cook for a while longer. Near the end, I added the shrimp, which only took about 5 minutes to cook. I omitted the pumpkin seeds, because I forgot! But, the ham bone added a lot of body to the stew. This is perfect for the cold (but finally sunny!) weather we’re having currently. Lots of leftovers too!
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I bought hominy for pozole a while back when a Rick Bayless book was COTM… and still haven’t used it.
This looks delicious, and perfect for a cold night (or any night)!
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Thank you! I think the hominy I used was purchased back when pozole was dish of the month at some point. I ended up simmering it for about 3 hours before it went into the stew. I’m tempted to get my next batch from Rancho Gordo, although I’m trying to cut back on impulsive spending right now 
But, the heirloom blue corn one is really calling my name…
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Oh maybe that was it - DOTM 
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