We have taken the classic recipe and have given it a Mexican touch with the addition of sautéed tomato, goat cheese, and a pinch of Mexican oregano. It looks laborious but is quite easy to make.

It can be eaten warm as a main dish with a simple green salad or cold as an appetizer.

How to Make

You can easily put this dish together with pantry staples you probably already have on hand. If goat cheese isn’t your thing, you can substitute your favorite cheese.

Ingredients:

Start by gathering the following ingredients:

Waxy white potatoes (small)

Eggs

White onion

Tomatoes

Goat cheese (or any cheese of your choice)

Mexican oregano

Salt

Olive oil

Rinse the potatoes then peel. Discard the peels.

Slice the potatoes into ⅛″ pieces.

Slice the onions into ⅛″ strips.

Cut the tomato into ¼″ thick slices.

Preheat a medium frying pan (10″) with ¼ cup extra virgin olive oil to medium-low.

Add the potatoes and stir to cover in olive oil.

Cook for 10 minutes stirring regularly so that the potatoes cook evenly.

Then add the sliced onions to the potatoes.

Cook for 5 more minutes stirring continually so that the potatoes and onion cook evenly and don’t burn.

Add the oregano and cook for 5 more minutes stirring continually. Don’t allow the mixture to brown.

Remove the potato-onion mixture from the heat and strain. Allow to cool for 10 minutes.

Reserve the olive oil. You will use it to cook the omelette.

While the potato-onion mixture is cooling. Cook the sliced tomato in the same pan over medium heat.

Cook the tomato until it is just starting to brown.

Set the tomato aside.

Crack the eggs into a medium-size mixing bowl and beat with a wire whisk or fork until well mixed.

Add the salt.

Add the potato-onion mixture to the beaten eggs and stir to coat the potatoes with egg.

Heat your frying pan to medium-low and add the reserved olive oil.

Spoon ½ of the potato egg mixture into your frying pan.

Add the cooked tomato slices distributing them evenly.

Add the crumbled goat cheese.

Spoon the other half of the potato egg mixture into your frying pan.

Using a spatula and working all the way around the omelette, gently push the edge in allowing the uncooked egg to flow around the edge.

Cook for about 5 minutes until the egg has just set.

Now comes the exciting part, flipping the omelette so that it cooks evenly. Place a plate over the top of your frying pan.

Holding your hand on the plate, quickly turn the frying pan over so the omelette releases onto the plate.

Place the frying pan back on the heat and gently slide the omelette back into the pan.

Continue cooking for 5 more minutes.

Remove the omelette from the pan using the same technique you used to turn it by placing a plate of the pan and quickly turning it over to release the omelette.

Serving

You can serve your Spanish Omelette hot, at room temperature, or cold. At all 3 temperatures, it’s delicious.

To serve hot, cover it with aluminum foil or a Pyrex dish and allow it to set for 10 minutes before slicing.

To serve at room temperature, loosely cover and allow it to cool for 2 hours then slice and serve.

To serve cold, allow to come to room temperature then refrigerate. Slice and serve.

A simple green salad is a perfect accompaniment.

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 8 slices

Notes

Substitutions:

The recipe calls for goat cheese but you can substitute any of your favorite cheeses and it will turn out great.

Storage

Keeps in the refrigerator for 3 days.

Nutrition:

Serving: 1slice | Calories: 197kcal | Carbohydrates: 12g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 167mg | Sodium: 534mg | Potassium: 458mg | Fiber: 3g | Sugar: 1g | Vitamin A: 439IU | Vitamin C: 12mg | Calcium: 67mg | Iron: 4mg

Niba tower, Guadalajara Jalisco.

The Evolution of Mexican Architecture

Pre-Hispanic Foundations

Before the Spanish arrived, civilizations such as Teotihuacán and the Maya had already developed advanced architectural systems. Cities like Teotihuacán and Chichén Itzá were carefully planned around astronomy, ritual spaces, and monumental stone structures such as pyramids and ceremonial avenues.

Colonial Period

With the Spanish conquest, new urban models emerged based on grid layouts centered around main plazas. In cities like Mexico City, built over Tenochtitlan, European Baroque and Renaissance styles merged with local traditions, giving rise to the richly ornamented Mexican Baroque seen in places like Puebla and Oaxaca.

19th Century Identity Building

After independence, architecture became a tool for expressing national identity. Neoclassical and eclectic styles dominated public buildings, while new infrastructure such as railways and boulevards reshaped cities with European influence.

Mexican Modernism

The 20th century introduced a powerful modernist movement led by architects like Luis Barragán and Juan O’Gorman. Their work combined international modernism with local identity through color, light, muralism, and a strong connection to landscape and tradition.

Located in the countryside near San Miguel de Allende Guanajuato, México. This project involves the adaptation and expansion of a modest adobe brick structure for its future use as a country house. The project was conceived by interior designer Ted Wolter, with Max von Werz collaborating on the architectural concept design.

Contemporary Architecture

Today, Mexican architecture blends sustainability, minimalism, and vernacular traditions. Many projects reinterpret historical materials and forms while embracing modern design and large-scale urban development.

Luis Fabian Flores, Architect “Home Project”

San Miguel de Allende Guanajuato, México.

Contemporary Architecture in the estate of Guanajuato

San Miguel de Allende has a very particular role because it develops inside one of Mexico’s most strictly preserved historic environments. The city is a UNESCO World Heritage Site, so any new construction must respond carefully to its colonial fabric rather than compete with it. At least when architectural projects are located outside the first square of the city center.

Solórzano Fischer, Architects “Loft Project”

San Miguel de Allende Guanajuato, México.

School architecture plays a crucial role in shaping the way students learn, behave, and experience their daily environment. Far from being just a backdrop for education, the design of a school actively influences academic performance, well-being, and overall motivation.

Solórzano Fischer, Architects “School Project”

San Miguel de Allende Guanajuato, México.

SOFA Architects “Industrial Practices Workshop Building” University Institute.

Francisco Solórzano, Architect.

Irapuato Guanajuato, México.

The soup is vegetarian but you can make this soup vegan by omitting the cream and cheese when you serve it.

Gather Your Ingredients:

3 cups of black beans

2 Roma tomatoes

1 medium onion

4 cloves of garlic

1 serrano chile (optional)

1 teaspoon Mexican oregano

⅛ teaspoon cumin

tortilla strips

6 tablespoons Mexican cream

1 avocado cut into ¼ inch cubes

6 ounces queso fresco a young white Mexican cheese

Rinse the beans and place them in a pot with enough water to cover them. Add half an onion, salt to taste, and cover the pot.

Cook over medium-high heat for approximately 45–60 minutes. If you prefer, you can use a pressure cooker to save time.

How do you know if the beans are ready? Very carefully, using a large spoon, take out one bean and mash it with a fork or your fingers. Keep in mind that it may be very hot, so take the necessary precautions. If the bean mashes easily, it means the beans are done and ready to eat.

Reserve the remaining bean broth and set aside one cup of the cooked beans for later.

Roughly chop the tomatoes and onions. Peel the garlic. Heat a pan to high. Add 2 tablespoons cooking oil then add the vegetables.

Stirring frequently, cook until the vegetables have started to brown.

If you decide to add serrano chili to accompany your soup, finely chop it and set it aside.

Blend the roasted vegetables, cumin, and oregano until smooth. (Add a little water if necessary to blend).

Next, blend the black beans with the vegetable mixture until very smooth. (Add 1 cup of bean broth to blend, add more if necessary).

Place the blended soup in a pan on the stove.

Simmer the soup for one hour. (Add bean broth so that it doesn’t become too thick.)

Add 1 cup of beans and salt to taste.

To serve garnish each bowl of soup with the tortilla strips, 1 tablespoon of Mexican cream, 1 ounce of cubed queso fresco cheese, and the cubed avocado.

Provecho!

Notes:

If you use canned beans, be sure to rinse them well to remove the excess salt. You can substitute mozzarella for the “queso fresco.” The soup will keep 3 or 4 days in the refrigerator.

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 6

Nutrition:

Calories: 294kcal | Carbohydrates: 29g | Protein: 14g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 280mg | Potassium: 588mg | Fiber: 10g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 8.6mg | Calcium: 227mg | Iron: 2.3mg

Potential benefits

Probiotics: Kefir contains a diverse mix of beneficial microorganisms, often more varied than many yogurts.

Digestive health: Some people find it helps with digestion and regularity.

Lactose digestion: The fermentation process breaks down some lactose, so some lactose-intolerant people tolerate kefir better than milk.

Nutrition: It provides protein, calcium, B vitamins, and other nutrients from the milk used.

Making Kefir at home is actually quite simple!

Kefir grains (active, either fresh or dehydrated)

Milk (cow, whole milk)

Glass jar (avoid metal—metal can react with the grains)

Plastic or wooden spoon

Plastic or nylon strainer (metal can damage grains)

Cloth or paper towel + rubber band (to cover the jar)

Step 1: Add the grains to milk

Place 1–2 tablespoons of kefir grains into a clean glass jar.

Pour about 2 cups of milk over the grains. Gently stir with a plastic/wooden spoon.

Step 2: Ferment

Cover the jar with a cloth or paper towel and secure with a rubber band if need it.

Let it sit at room temperature (ideally 20–25°C / 68–77°F) for 12–24 hours. Shorter fermentation → milder taste, less sour.

Longer fermentation → tangier, thicker kefir.

Step 3: Strain

After fermentation, use a plastic or nylon strainer to separate the grains from the liquid. Washing kefir grains is a bit of a delicate topic. Normally, you do not need to wash milk kefir grains every time—frequent washing can actually weaken them. Tap water often contains chlorine or chloramine, which can harm the grains.

If your tap water is heavily chlorinated, let it sit out for a few hours or use filtered water.

Transfer the strained kefir to a clean jar for storage in the fridge.

Re-use the grains immediately with fresh milk, or store them in a small amount of milk in the fridge for a few days.

Step 4: Store & enjoy

Note: Kefir keeps in the fridge for up to a week, flavor intensifies slightly over time.

Drink it plain, mix with fruit, or use in smoothies, salad dressings, baking or substitute it for buttermilk or yogurt in recipes.

Banana - Mango Kefir Smoothie

Ingredients:

2 cups of Kefir

1 Banana

1 Cup of Mango

1 Tablespoon Chia Seeds

2-3 Tablespoon of Honey

Instructions

Blend all the ingredients, for about 20 seconds.

Serve with a sprinkle of chia seeds.

Kefir, breathing, movement, and cold exposure—what do they all have in common? Both could help reduce inflammation in the body and support healthy immune function.

Rich in probiotics

Kefir contains a wide variety of beneficial microorganisms. These may help support a healthy balance of microbes in the digestive system.

May improve digestion

Some people find that kefir helps with digestive comfort and regularity. Because the microbes partially break down milk components during fermentation, kefir can be easier to digest than regular milk for some individuals.

May help with lactose intolerance

The fermentation process reduces lactose content and provides enzymes that help digest lactose. Many (though not all) people with lactose intolerance tolerate kefir better than milk.

Good source of nutrients

Milk kefir can provide:

Protein

Calcium

Phosphorus

Vitamin B12

Riboflavin (Vitamin B2)

Potassium

The exact nutrient profile depends on the type of milk used.

Supports bone health

Because it contains calcium and protein, kefir can be part of a diet that supports healthy bones. Some varieties also contain vitamin K2, which plays a role in bone metabolism.

May support immune function

The gut microbiome and immune system are closely connected. Some studies suggest probiotic foods like kefir may help support normal immune function, though more research is ongoing.

Possible side effects

When first introducing kefir, some people experience:

Gas

Bloating

Changes in bowel habits

These effects are often mild and may lessen as the body adapts.

How much should you drink?

If you’re new to kefir, a common approach is to start with ½ cup (120 mL) per day and see how you feel, then gradually increase to 1 cup (240 mL) or more if desired.

RESET HUMAN TRANSFORMATION / Breathing, Movement and Cold Exposure.

Learn how to regulate your nervous system through breathwork, meditation, and cold exposure.

Discover practical exercises to build better habits, strengthen resilience, and transform your mindset.

They are very lightly sauced and folded not rolled like many other types of enchiladas.

The traditional version of Enchiladas Potosinas uses lard to fry the enchiladas but we have substituted cooking oil

Ready to make some?

As with every Mexican dish, the quality of the ingredients greatly affects the outcome. You will want to use the highest quality corn tortilla that you can get because the corn flavor of the tortilla plays a prominent role.

Homemade tortillas or ones freshly made at the tortilleria are best.

Avoid the corn tortillas that are packed in plastic bags in the bread aisle of the supermarket. They won’t give good results.

Ingredients:

8 green tomatoes

½ medium white onion

1 plum tomato

2 guajillo chiles

2 ancho chiles

1 serrano chile

2 cups chicken broth or vegetable broth

7 ounces Chihuahua cheese (queso Chihuahua)

7 ounces cotija cheese (queso cotija or queso añejo)

½ cup Mexican cream (crema)

½ cup cooking oil

12 corn tortillas

How to Make

Chile Sauces

Remove the seeds and stems from the chiles and discard.

Soak the chiles in 2 cups warm water for 10 minutes.

Put the green tomatoes, plum tomato, and chile serrano in a pot and add just enough water to cover. Bring to a boil then reduce to a simmer and cook for 10 minutes.

Blend the chile guajillo with ½ cup water and set aside. We will use the blended guajillo to coat the tortillas before placing them in the oil.

This is what the blended guajillo chile will look like.

Blend the green, tomatoes, tomato, serrano chile, and ancho chiles with 2 cups of chicken or vegetable broth.

Finely chop the onion.

Fry the onion in 3 tbsps. cooking oil over medium heat until they start turning translucent.

Strain the blended green, tomatoes, tomato, serrano chile, and ancho chiles into the fried onion.

Cook on high for 5 minutes. The color will go from reddish to brownish. Then it will be time to blend it again.

Blend until smooth.

Return the blended chile sauce into your cooking pot and cook for 20 minutes over medium heat. Then, add salt until it’s just slightly salty tasting.

The reduced sauce will look like this.

Assembling and Cooking

Dip each tortilla in the reserved guajillo chile sauce.

Add a thin slice of Chihuahua cheese to each dipped tortilla.

Assemble all of the enchiladas before cooking.

Pour ¼ cup cooking oil into a medium-hot frying pan.

Place 4 enchiladas at a time in the hot oil.

Spoon the cooked chile sauce over each enchilada. Cook for 30 seconds. Turn them once and then spoon a little more sauce over each enchilada. Cook for 30 more seconds.

Serving

Serve 4 enchiladas per plate. Top with crema, crumbled añejo cheese, and very thinly sliced onion rings.

Provecho!

Prep Time: 35 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4

Notes

Substitutions:

Use any mild melting cheese in place of the Chihuahua cheese.

Use any crumbly Mexican cheese in place of the añejo cheese.

These enchiladas are served warm not piping hot.

Nutrition

Calories: 1056kcal | Carbohydrates: 92g | Protein: 50g | Fat: 57g | Saturated Fat: 21g | Cholesterol: 129mg | Sodium: 29405mg | Potassium: 1558mg | Fiber: 14g | Sugar: 45g | Vitamin A: 7676IU | Vitamin C: 72mg | Calcium: 973mg | Iron: 5mg

Think of the sauce as a tangy chile based BBQ sauce. It tastes really familiar and a bit unique at the same time. Preparation is simple enough for a weeknight dinner.

How to Make Mexican Pork Ribs

In Spanish, the dish is called “costillas de cerdo en salsa roja” or “costillas de puerco en salsa roja.

Gather Your Ingredients for Pork Ribs in Salsa Roja

You will need 2.5 lbs. pork ribs, 6 guajillo chiles, 3 tomatoes, ½ head of garlic, ¼ cup vinegar, ¼ sugar and 2 to 3 tsps. salt.

Making the Pork Ribs Sauce

Remove the seeds and veins from the chiles.

Add the chiles, tomatoes, salt, vinegar, and 1 cup of water to your blender. Blend until smooth, about 1 minute.

Strain the salsa to remove the pulp.

Your salsa is now ready to cook the ribs.

Cooking the Pork Ribs

Place your ribs in a large pot with just enough water to almost cover.

Add the garlic and bring to a boil then reduce to a simmer until all the water evaporates about 20 to 30 minutes.

After all the water has evaporated, remove the garlic. The ribs will continue cooking in the fat that was released while boiling.

Cook until nicely browned, stirring every couple of minutes.

Pour the salsa over the ribs.

Add the sugar and stir to cover the ribs.

Before cooking the salsa is a bright red. After cooking it turns a deep rich red.

Cook until the salsa has reduced by half stirring every 5 minutes. It’s starting to look really good!

Provecho! Enjoy your plate of Mexican ribs!

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 servings

Calories: 364kcal

Notes

Substitutions

You can substitute ancho chiles for the guajillo or use 3 anchos and 3 guajillos.

Bigger Batches

The recipe makes 4 medium-sized portions. If you are a bigger eater or are cooking for a larger crowd this recipe is easy to double or triple to suit your needs.

The recipe was told to us by Don Cirilo, a vendor who comes daily to San Miguel de Allende from the community of Don Francisco to sell lettuce, medicinal plants, and xoconostle which he grows on his plot of land. It’s a dish that he and his family enjoy regularly.

A Healthy Dish

Of course it’s delicious but it’s very easy to make and healthy. It’s also a perfect vegan or vegetarian option. Try it next time you get together with friends and family. You will never want a pre-made pico de Gallo again.

How to Make

You need the following ingredients:

4 xoconostle cactus fruits (available at Mexican/Hispanic markets).

2 plum tomatoes.

2 avocados.

¼ white onion.

1 serrano chile.

1 tsp. salt.

The fresher the ingredients, the better the dish. Look for very ripe tomatoes and avocados that are soft but not yet mushy. The cilantro should be firm and not wilted. The cactus fruit should be firm but give slightly when pressed.

Prepping the Cactus Fruit

Cut the ends off the cactus fruit and remove the outer skin with a sharp knife. Slice the fruit in half lengthwise and remove the seeds with a spoon. Here is a quick tutorial to clean and peel cactus fruit, how to clean a cactus fruit. Cut the cleaned cactus fruit into ¼″ pieces.

Prepping the Remaining Ingredients

Cut the tops off the tomatoes then slice in half lengthwise. Use a spoon to scoop out the seeds and pulp and discard.

Cut the tomato, onion, and avocado into ¼” pieces.

Cut the stem end off the serrano chile and slice lengthwise. Remove the seeds and veins and finely chop.

Remove the cilantro stems and finely chop.

Place all ingredients in a medium mixing bowl and gently stir until all ingredients are well mixed. 

Cover and refrigerate for 30 minutes so that the flavor blends and concentrates.

How to Serve

Serve cool not cold. Enjoy like you would with a classic pico de gallo or guacamole. Serve with chips or on tostadas. Try it on carne asada tacos in place of your usual salsa.

Prep Time: 20 minutes minutes.

Total Time: 15 minutes minutes.

Servings: 6 servings.

Notes

Use 2 serrano chiles if you prefer a hotter pico de gallo. Omit the chiles is you don’t want it hot.

You don’t need to add lime juice because the cactus fruit adds tartness.

Nutrition

Calories: 114kcal | Carbohydrates: 7g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 395mg | Potassium: 392mg | Fiber: 5g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 10.9mg | Calcium: 10mg | Iron: 0.5mg

Curiously, about a year later, I met Douglas Cullen inspiredbymexico in San Miguel de Allende. One day, he told me I had to meet a friend of his who possessed an extraordinary knowledge of Mexican cuisine. We went to her home to meet her — and it was Kirsten West.

From that day on, we became very good friends. Once again, life had placed someone truly special in my path. Humble, genuine, and with a heart of gold, Kirsten is one of the few people who knows as much about our culinary culture as she does. She once cooked for Mick Jagger and many other notable figures, about whom she tells marvelous anecdotes.

One day, hanging on her wall, I discovered a framed letter with a heartfelt note of gratitude for an unforgettable dinner she had prepared — signed by Frank Sinatra himself.

Kirsten West in the garden of her home in San Miguel de Allende.

What to Expect from This Salsa Recipe

Salsa roja with Cotija cheese is a spicy salsa (but not too spicy!) made from chile de arbol or arbol chiles (tree chili), Serrano peppers, roma tomatoes, tomatillos, garlic and onion. Cotija, which is a Mexican cheese made with cow’s milk, complements the spice with a delightfully salty flavor.

And the citrusy cilantro brings all of these amazing ingredients into a perfect balance. This salsa doesn’t require cooking, so you won’t need olive oil or any other cooking oil. It’s quick, and you can find all the ingredients in your local Mexican grocery store.

Salsa Roja Is Healthy and Delicious!

Salsas are naturally healthy foods. Onions and tomatoes make them rich in Vitamin C, with an extra pop of Vitamin A from those tomatoes and jalapenõs if you throw some in. Salsa also contains potassium, and the cheese adds calcium. Best of all, it’s so tasty!

How to Make Salsa Roja with Cotija Cheese

Ingredients:

• ½ pound Cotija cheese

• 2 roma tomatoes

• 2 tomatillos

• ¼ white onion

• 1 Serrano pepper

• 5 chiles de arbol (tree chili — also called bird’s beak chile or rat’s tail chile)

• 2 garlic cloves

• ½ teaspoon salt

• 1 handful cilantro, finely chopped

• 1 ½ – 2 cups water

  

  Prepare the Salsa

  Fill a pot with 1 ½ to 2 cups of water and add the chiles de arbol, Serrano peppers, garlic, roma tomatoes, tomatillos and onion.

• 

  Bring to a boil and cook for 10 minutes, or until the skin begins to peel away from the roma tomatoes and the chilis change to a lighter color.

  

  Remove the peel from the cooked roma tomatoes.

  

  Cut the tops off the chilis.

  

  Add the contents of the pot—all vegetables and water—as well as salt to your blender or food processor.

  

  Put the top on and carefully purée for about 15 seconds. You may want to cover the top with a kitchen towel and hold it down as you blend. The hot contents adds pressure to the container and you don’t want to get burned if the top pops off.

  

  Pour the contents of the blender into a serving dish and reserve.

  

  Prepare the Garnish

Finely chop the cilantro and reserve.

Toast the Cotija Cheese

Preheat a griddle or frying pan over medium heat. Then cut the Cotija cheese into triangles and place onto the hot griddle. Heat top, bottom and sides of each piece for about one minute each, or until toasted the way you like. Because Cotija cheese doesn’t melt, it won’t stick to your griddle, so toast away! Also, it’s best to use a kitchen spatula to turn the cheese. If you use kitchen tongs or another tool, your cheese might break. So toasty!

Once toasted, remove from the heat to a plate.

Place cheese on a cutting board and cut into ½-inch cubes.

Serving Salsa Roja with Cotija Cheese

Add the cheese cubes to the salsa in your serving plate. Sprinkle on the reserved cilantro and you’re ready to eat! This salsa is the perfect companion to most kinds of Mexican cuisine.

Serve with carne asada tacos, over enchiladas, on huevos rancheros, with a side of guacamole or pico de gallo, with chilaquiles or simply place in the middle of the table with tostadas or tortilla chips.

Buen provecho!

Total Time: 20 minutes minutes

Servings: 6 people

Notes

Additions

• Sprinkle with oregano or squeeze a little lime juice on top for a flavor boost.

• Add some chipotle chili for a smoky salsa.

• Add ancho chili for a sweet, mild, chocolaty flavor.

Packed with nutrients and flavor, this delicious, healthy dish can be served at breakfast or as a wholesome snack. Or break out the dinner plates for a quick meal that’s sure to impress.

What to Expect from This Recipe

At the heart of this beet hummus toast recipe is our Beet Hummus made with boiled beets, chickpeas, olive oil, garlic, lemon juice, salt and black pepper. Just throw it all in the blender and you’re off!

If you prepare beforehand, you’ll save loads of time. When you’re ready to make your beet hummus toast, all you have to do is slice the tomatoes, poach the egg, and toast the bread. Then, spread the hummus on the toasted bread and pile on the rest of the ingredients.

It’s a meal that not only packs a flavor wallop, but is filled with fiber, protein, calcium, potassium, folate, vitamins and healthy fats. That’s quite a list!

Learn How to Make Beet Hummus on Toast

Make the Beet Hummus

Red beet hummus is a delicious breakfast option and is a snap to make. Just follow our step-by-step recipe for our Easy Beet Hummus Recipe.

Once ready, set your hummus aside in a bowl, save some of the toasted sesame seeds from that recipe, and get ready to cook your eggs.

Poach the Eggs

Prepare to poach the eggs by heating a pot of water over medium-high heat. Just before it simmers, pour in the white vinegar or apple cider vinegar. This increases the acidity of the water, helping the egg whites denature (or coagulate) faster. Lower the heat so the water stays just below a simmer as you prepare your eggs.

You’ll poach the eggs one by one, using two eggs per slice of toast. First, remove the excess liquid from the egg by cracking it into a small strainer over a bowl.

Discard the liquid that drips into the bowl. Pour the egg that’s in the strainer into a small bowl and prepare to poach.

Bring the water to a low simmer. Don’t let the water boil. If it’s boiling, lower the heat before adding the egg. With a spoon, stir the water on the stove until you create a whirlpool.

Gently slide the egg into the center of the moving whirlpool in the pot. Let the egg cook in the water for three minutes without stirring. If you like your eggs with a firmer yolk, cook for an additional 30 seconds to 1 minute. Don’t cook for more than 5 minutes or you’ll end up with a rubbery egg.

Once cooked, use a slotted spoon to remove the egg from the water and drain.

Slide the egg inside a bowl of ice water. The cold water will prevent it from continuing to cook. Repeat the process of stirring the water, sliding the egg into the whirlpool, cooking, and removing to ice water with each additional egg.

Assemble Your Dish

Toast the bread and place the slice on a plate. We like sourdough bread for this recipe. If the bread is too thick for your toaster, you can toast in the oven or on a griddle. For less crunch, you can cut off the crusts, but it’s so much better with the crispy crust!

Spread the beet hummus on the toast using a small spoon or spatula.

Pile the spinach on top of the beet hummus.

Using a large spoon, carefully slide two poached eggs on top of the spinach, one beside the other.

Slice the cherry or grape tomatoes in half lengthwise. Place the tomatoes cut side down on top of the eggs.

Break up the cheese and sprinkle around the eggs and tomatoes.

Sprinkle the toasted sesame seeds on top. If you prefer a richer, slightly bitter taste, substitute the white sesame seeds for toasted black sesame seeds.

Serve and Enjoy

Your beet hummus toast with poached egg is ready to eat! Looks so good!

Looks so rich and yummy!

This recipe can have many variations, so feel free to replace the hummus with avocado spread for a tasty avocado toast. Or spread cream cheese on your toast before the hummus and omit the other cheese. You can even roast your beets instead of boiling to make a roasted beet hummus.

Total Time: 15 minutes minutes

Notes

We recommend you eat this toast immediately, as the hummus can make the toast soggy if it sits for too long.

Otherwise, wrap the leftovers in foil and place in the fridge to enjoy the next day.

From salads and juices to spreads and smoothies, red beets bring a refreshing splash of color and earthy, sweet flavor to many dishes—and our beet hummus recipe is no exception.

Loaded with nutrition, including potassium, fiber, Vitamin A, Vitamin C, and powerful antioxidants, beets are grown year round in Mexico and are a staple in Mexican groceries and markets. Fortunately, you can find them in your local supermarket, as well. Let’s get started with our beetroot hummus recipe!

What is Beet Hummus?

Like a classic hummus recipe, our beet hummus is made with the same basic ingredients—including calcium and protein rich garbanzo beans (or chickpeas)—with the addition of a colorful beet. It requires very little prep time and is a versatile spread for hummus and pita, hummus appetizers, and even hummus toast.

It also makes the perfect dip for crackers or veggies! If you’ve never bought beets before, see our beet salad recipe for tips on how to choose beets.

What to Expect from This Recipe

This easy hummus recipe starts with a boiled beet that is then blended with garbanzo beans, lemon, garlic, sesame seeds, cumin and olive oil. In just a few minutes, you’ll have yourself a tasty bowl of beet hummus ready for dipping, spreading or topping!

How the Red Beet Hummus Recipe Is Structured

This recipe is broken down into the following simple sections:

• Cooking the Beet

• Toasting the Seeds

• Chopping the Vegetables

• Blending the Ingredients

• Serving and Eating

Let’s make some refreshing beet hummus!

Learn How to Make Beet Hummus

Cook the Beet

Cut off the leaves and base of the beet. Be sure to save the leaves for later, as you can lightly boil or sautée for a tasty snack. Then place the beet in a pot of water over high heat, making sure the beet is covered by about two inches. When the water begins to boil, reduce the heat to low and cook for 45 minutes or until fork tender. Once cooked, set your beet aside in a bowl to cool.

Toast the Seeds

Heat a pan over medium high and carefully pour in the sesame seeds.

Stir seeds constantly, making sure they don’t burn.

Once seeds are lightly toasted and beginning to turn a light brown, remove to a separate bowl while you prepare the remaining ingredients.

Chop the Vegetables

Peel the skin from the beet using a fork to hold the beet in place.

Slice the beet into ¼″ slices.

Cut the beet into ¼″ cubes and add to a blender or a food processor.

Blend Up the Hummus

Add the garlic to the blender and pour in the toasted sesame seeds. Then add the cumin, salt and pepper. Squeeze in the lemon juice. Note that we’re using Mexican lemons in this recipe, which are green. If you can’t find these, yellow lemons are fine. Finally, pour in the water.

With the top of the blender on, blend the ingredients until smooth. Then switch the speed to low and remove the lid of the blender. Tip: Add two ice cubes during initial blending for a fluffier, lighter hummus.

Slowly stream in the olive oil with the blender still on low speed until the hummus reaches a creamy texture.

Serve and Eat

Pour your beet hummus into a serving bowl and garnish with cubes of cooked beets and sesame seeds. Or sprinkle with parsley for an extra pop of color!

Serve your hummus with fresh carrots, cucumbers, crackers, pita bread, or pita chips. Or drizzle over eggs or avocado toast to brighten up your breakfast. Soooo pretty and so good!

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6

What to Expect from this Recipe

Our version of the mangonada emphasizes the natural mango fruit flavor and texture. It’s served lightly-chilled, not ice-cold, and moderately sweet. The salty, tart, and spicy chamoy and Tajín offer a counterpoint to the sweet fruit without overpowering it.

You’ll find other recipes that are bigger, bolder, and more over the top because they use far more chamoyada and Tajín and sugar or fruit juices. They’ll be delicious too, just a bit different than ours.

At the end of the post, we show you many options to customize your mangonada to make it exactly to your tastes.

Gather Your Ingredients

This is a very easy to prepare Mexican drink that only requires a few common ingredients.

Ingredients to make two 10 oz. mangonadas:

3 chilled Manila or Ataulfo mangoes or 2 cups frozen mango (Fresh mango gets the best results.)

1 cup water

1 tbsp. sugar

1 lime

Tajín chili powder

6 tsp. chamoy chili sauce

Choosing Mangos

For this recipe, we chose Manila Mangoes. Ataulfo Mangoes are also an excellent choice.

To get the best-tasting mangonada, you want really ripe mangoes that are at their sweetest and most flavorful. To know if a mango is ripe, gently press on it with your thumb. If it easily gives to the pressure it is ripe. If it is hard and doesn’t give in to the pressure it is unripe. Ripe mangoes also give off a delicious aroma whereas unripe mangoes do not.

Mangonada Toppings

The piquant flavor of the mangonada comes from the combination of Tajín chili powder and chamoy sauce. Both are used to spicy up fresh fruit, fresh vegetables, sno-cones (raspas or raspados), chips, popcorn, elotes, esquites, popsicles (paletas), or ice cream (helado).

Chamoy Chili Sauce

Think of chamoy as a candied hot sauce. It’s consistency is anywhere from syrup to paste. It is sweet, tart, spicy, and salty. You should be able to find it in the Hispanic section of your favorite supermarket.

How to Make a Mangonada

Start by removing the flesh of one mango and cut into ½″ pieces and set aside. Remove the flesh of the other 2 mangoes and blend with 1 cup of water, 1 tbsp. sugar, and the juice from the lime until smooth.

The blended mango should look like this.

Drink Preparation

Pour about a tablespoon of chamoy in the bottom of your glass.

Then add ¼ of the blended mango.

Add another ¼ of the blended mango and another tablespoon of the chamoy. Then add ½ of the reserved chopped mango and ½ teaspoon of the Tajín chili powder.

Give the drink a gentle stir to incorporate the chamoy and Tajín then enjoy!

Ways to Customize This Recipe

Substitute a cup of ice for the cup of water if for an icy-cold drink.

Add more chamoy or Tajín for a bolder spicier flavor.

Substitute orange juice or mango juice for the water for a sweeter drink.

Adding a banana with the mango is a delicious variation.

You can turn it into an adult beverage by adding 1 shot of silver tequila.

Alternative Recipe Names

This drink is also known as the chamango, mangoneada, or chamoyada. Whatever you call it it’s a delicious drink!

Prep Time: 10 minutes minutes

Servings 2 10oz. drinks

Any dish that is served ” a la Veracruzana,”  which means Veracruz style, is served with a mild tomato sauce prepared with olives and capers.

This is one of the few sauces served in Mexico that doesn’t have any chile in it.

Ready to Cook?

Start by gathering all of your ingredients. For this dish, you will need white fish fillets, tomato, onion, olives, capers, garlic, thyme, bay leaf, and chicken broth.

The full ingredient list is below in the recipe. The traditional fish for this dish is red snapper. When prepared with red snapper the dish is called, “huachinango a la Veracruzana.” We used tilapia but any firm mild white fish works well.

Prepare the Sauce First

Over medium heat, fry the onion and garlic in 3 tablespoons of cooking oil for 4 minutes. You are starting to build flavor in the sauce.

Add the tomato, black pepper, and salt.

Reduce the heat to low and cook for 15 minutes until the tomatoes have given off much of their liquid.

Crush the tomatoes, onion, and garlic with a bean or potato masher.

Next, add the spices and stir.

Add the chicken broth.

Add the chopped olives and capers and stir, simmer for 15 more minutes.

Cooking the Fish

After the sauce has simmered for 15 minutes, start cooking the fish. In a separate pan over medium heat, lightly brown each side of the fish in 3 tablespoons of oil.

Once you have browned the fish on both sides, place each fish fillet in the simmering sauce.

Cook for 10 minutes until the sauce has thickened slightly and the fish is fully cooked and has taken on the flavor of the sauce. Check the flavor of the sauce and adjust the salt if necessary.

Serve and Enjoy

Serve the fish with white rice. First, put the rice on the plate then place the fish next to the rice. Gently spoon about 1 cup of the sauce over the fish and serve immediately.

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 4 servings

Calories: 213kcal

Nutrition

Calories: 213kcal | Carbohydrates: 8g | Protein: 23g | Fat: 11g | Sodium: 913mg | Sugar: 3g

What to Expect from This Recipe.

This shrimp recipe features a very mild guajillo chili sauce made with toasted chilis and other ingredients you can pick up at the grocery store: garlic, onion, olive oil, apple cider vinegar, water and oregano. Blend the sauce, marinade the shrimp and heat on the griddle rather than sauté for a toasty, tasty dish.

Learn How to Make Mexican Shrimp Skewers

Ingredients:

2 ¼ lbs medium shrimp, heads on or off.

¼ white onion, diced.

8 guajillo chilis.

2 cloves garlic.

2 tablespoon olive oil.

¼ cup apple cider vinegar.

¼ cup cold water.

1 tablespoon oregano.

Salt and pepper to taste.

Prepare the Chilis

Cut the tops off the chilis and slice lengthwise to remove the veins and seeds.

Preheat a griddle over medium heat. Place the chilis on the griddle and toast 3 minutes.

Flip the chilis over and toast 3 minutes on the other side.

When the chilis start to smell nice and toasty, remove from the heat and place them in a bowl of water for about 10 minutes to soak and soften. Softer chilis are easier to blend and won’t break while blending like dry, brittle chilis.

Make the Sauce

Once chilis are softened, add them to the blender, along with ¼ cup of the soaking water, onion, garlic, olive oil, apple cider vinegar, oregano, salt and pepper.

Purée until the mixture forms a paste. Empty into a bowl and set aside.

Clean the Shrimp

For the freshest tasting dish, you need to start with the cleanest shrimp. Using a sharp knife, make a shallow cut along the back of the shrimp, from head to tail. Then use the point of the knife to remove the vein.

As you clean each shrimp, place in a bowl of water until all shrimp have been cleaned and soaked in water.

Prepare to Cook

Drain the shrimp and place in a clean large bowl. Cover with the reserved guajillo chili mixture.

Use a large spoon to mix the shrimp, making sure every prawn is covered with the mixture.

Cover the bowl and marinate the shrimp in the sauce for at least 30 minutes.

Skewer and Heat

Once the shrimp have marinated, remove from the refrigerator and get your skewers ready. Insert the skewer into the center of the first shrimp and push to the top, we recommend no more than three shrimp per skewer.

Preheat your griddle or frying pan to medium-high heat. Then add the shrimp skewers and cook for three minutes.

After three minutes, flip the shrimp and cook another three minutes. Getting toasty!

Serving Mexican Shrimp Skewers

Serve your shrimp skewers with rice, salad or as an appetizer. For a tangy taste, add lime juice and mayonnaise and garnish with chopped fresh cilantro. The kids will love it!

Buen provecho!

Total Time: 1:15hrs

Servings: 8

What makes this dish so easy to prepare is that you use precooked shrimp. I know if you are a traditionalist this may ruffle your feathers. To prepare real ceviche you use uncooked shrimp or fish and you use the acidic lime juice to “cook” them but I’m from Cuernavaca, Morelos which is not on the coast and where it is more common to use pre-cooked shrimp.

This is the safer option too. Lime juice doesn’t fully kill all of the potentially stomach distressing bacteria that may be on raw seafood.

How to Make Step-by-Step

Start by gathering your ingredients. Get the ripest reddest tomatoes you can. You’ll need the following:

2 ¼ lb. small shrimp

1 medium white onion

Juice of 6 limes

Juice of 4 oranges

4 medium plum (Roma) tomatoes

2 tablespoons Mexican oregano

12 sprigs cilantro which will make approximately 1 cup loosely packed chopped cilantro

1 cup catsup

1 avocado

1 package saltine crackers

Place the shrimp in a large mixing bowl and then squeeze the juice of 4 limes on the shrimp.

Do the same with the oranges.

The shrimp should be nearly covered in citrus juice.

Cover the bowl with plastic wrap and put in the refrigerator for 30 minutes to marinate and “cook” the shrimp. The acid from the citrus juice softens the texture of the shrimp.

While the shrimp is marinating you need to prep the tomato, onion, and cilantro. Start by removing the pulp and seeds from the tomato.

The easy way to do this is to slice the stem end off the tomato then slice the tomato in half lengthwise. Use a teaspoon to scoop out the seeds and flesh and discard.

Chop the tomato into ⅜ inch pieces, the onion into ¼ pieces, and chop the cilantro finely.

Remove the shrimp from the fridge and then add all of the remaining ingredients except the avocado. You will add the avocado just before serving so that it maintains its bright green color and shape.

Mix all of the ingredients together gently so that the tomato maintains its shape.

How to Serve

Just before serving very gently add the sliced avocado to your ceviche.

Don’t forget the saltine crackers

Seafood in Mexico is always served with saltine crackers. It’s almost unthinkable to serve it without them. In fact, my wife refuses to eat seafood without them because the food doesn’t taste right.

Think of the combinations of peanut butter and jelly, baseball and apple pie, or Penn and Teller. They’re just better together, the same as seafood and saltines.

Provecho!

Prep Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 8 generous servings

Notes

Substitutions:

If you like your ceviche spicy, add 1 very finely chopped serrano chile. Remove the seeds and veins before chopping.

1 cup of chopped cucumber, mango or pineapple is a nice addition but don’t add all at the same time. That’s flavor overload.

You can prepare it without cilantro if you prefer. Not everybody likes the taste of cilantro.

Ceviche is also great served on a tostada.

Storage

It will last for one or two days in the fridge but is best eaten immediately.

Nutrition

Calories: 392kcal | Carbohydrates: 39g | Protein: 47g | Fat: 6g | Sodium: 1597mg | Sugar: 21g

Preparation is quick and easy using pantry staples. You can have the patties and dressing prepared in under 30 minutes with little fuss. They are kid-friendly and easy on the budget.

How to Make

These patties come together quickly with economical pantry staples.

Ingredients:

Canned tuna (water-packed), eggs, onion, cilantro, breadcrumbs, Cooking oil and salt.

Finely chop the cilantro and onion.

Drain the tuna. Press to remove as must liquid as possible.

Put the tuna, onion, cilantro, and salt in a mixing bowl and mix until the ingredients are evenly dispersed.

Place an egg-sized scoop of tuna mixture in the palm of your hand and form into a tight patty. Do this with all of the mixture.

Beat the eggs in a mixing bowl then dip each patty in the egg.

After dipping each patty in the egg coat the patty in breadcrumbs.

Place the coated patties on a plate until they are coated.

Fry the patties in ½ cup cooking oil over medium-high heat.

Turn once when frying. Cook until both sides are golden brown.

Place the cooked patties on paper towels or paper napkins to remove any excess oil.

Serve the patties on a bed of lettuce with a cilantro lime dressing.

Cilantro Lime Dressing

Homemade dressings are easier to prepare than you might expect. Our creamy cilantro lime dressing takes less than 10 minutes to prepare from start to finish including cleanup.

Greek yogurt gives the dressing body, fresh cilantro, garlic, and lime the tangy taste.

Cilantro is an herb that people either love or hate. If you happen to hate cilantro this dressing just might make you change your mind.

How to make

Ingredients:

1 cup of chopped cilantro (about 12 sprigs)

½ cup Greek yogurt

2 tbsps. lime juice

1 clove garlic

¼ olive oil

1 ½ tbsp. white vinegar

1 tsp. salt

Rinse the cilantro well and pat dry with a paper towel. Remove the stems from the cilantro and discard. Roughly chop the cilantro. You should have about 1 cup of loosely packed cilantro.

Add all of the ingredients to your blender and blend for 1 minute.

Ready!

Tuna Patties

Prep Time: 10 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 22 minutes minutes

Servings: 4 people

Cilantro Lime Dressing

Prep Time: 10 minutes

Servings: 4 people

Notes

Substitutions:

Apple cider vinegar for the white vinegar.

Plain unsweetened yogurt for the Greek yogurt.

How Is This Recipe Different from Mexican Meatball Soup?

While there are many albondigas soup recipes out there, our Mexican meatballs are meant to be eaten as an entrée, alongside rice, vegetables or other side dishes of your choice. That’s because the sauce is thicker than a typical soup broth.

What to Expect from This Recipe

For this recipe, you’ll pan roast and blend a few veggies, then cook the salsa to a smoky perfection. Next, mix up and roll the meatballs. Finally, you’ll cook the meatballs in the sauce, serve with your favorite side dish, spoon on some extra sauce and dig in. The flavors of the roasted vegetables, chipotle and cilantro will take you directly to the streets of Mexico!   

A Surprise Inside!

We add a surprise inside our meatballs for extra flavor and protein—hard boiled egg! Note that we don’t include rice inside our meatballs because it tends to soak up too much of the salsa, giving the meatballs a sticky texture.

How the Recipe Is Structured

The recipe is broken down into three simple sections:

Preparing the Salsa.

Making the Meatballs.

Serving and Savoring.

Let’s make a batch of albóndigas!

Learn How to Make Albóndigas

Ingredients:

For the Salsa

5 tomatoes.

2 garlic cloves, skin removed.

4 cups beef broth (or chicken broth).

¼ white onion.

1 chipotle chili (from a can of chipotle chilis).

¼ cup water.

¼ cup vegetable oil.

For the Meatballs

1 ¾ lbs. ground beef.

3 hard boiled eggs, chopped into ¼-inch pieces.

1 large egg.

¼ cup breadcrumbs.

¼ white onion, finely chopped.

½ cup cilantro, finely chopped.

1 tablespoon salt.

¼ teaspoon black pepper.

Prepare the Salsa

Roast the Vegetables

First, we’ll roast the vegetables. Heat a frying pan over medium-high heat and add the tomatoes, onions and garlic.

Roast the vegetables for 10 minutes, turning so that each side is evenly roasted. Be sure to only roast the garlic for two minutes. Any longer and it will taste bitter. Once each side has blackened and the skin on the tomatoes has blistered, remove from the heat.

Blend the Salsa

Place the veggies into your blender, along with ¼ cup of water and one chili from a can of chipotle chilies.

Blend for 30 seconds or until very smooth. You shouldn’t be able to see any pieces of tomato skin. Important: Cover the top of the blender with a kitchen towel and hold the top in place as you blend. Because the vegetables are hot, the pressure could cause the top to pop off and splash the hot ingredients.

Cook the Salsa

Pour ¼ cup of vegetable oil into a large pot heated over medium-high heat.

Once the oil is very hot, slowly pour the blended salsa into the pot. The salsa might splatter as you’re pouring, so work carefully.

Next, pour in the beef broth (or chicken broth).

Stir constantly and bring to a boil. Then lower the heat to medium and simmer until the tomato sauce darkens but doesn’t reduce. Meanwhile, make the meatballs.

Make the Meatballs

Make the Mixture

Dice ¼ onion and finely chop the cilantro. In a large bowl, combine the ground beef, large raw egg, diced onions, breadcrumbs, cilantro, salt and pepper.

Mix all ingredients using a wooden spoon or combine with your hands. Don’t overmix, as this will make the meatballs tough.

Roll the Meatballs

Break off a chunk of ground beef and roll into a rough ball.

Make a well with your finger in the meat.

Place a chunk of hard-boiled egg in the well.

Close the well and roll into a ball.

Repeat until you’ve rolled all the ground beef into balls. These are ready to cook!

Cook the Meatballs

Using kitchen tongs, place the raw meatballs into the hot salsa.

Cook for 20 minutes, turning over halfway through so the meatballs are evenly cooked.

Now you’re ready to eat!

Serve and Savor!

Place your meatballs on a plate and spoon over the salsa.

Serve with a side of rice, bread or tortillas. So tasty!

Prep Time: 20 minutes minutes.

Cook Time: 40 minutes minutes.

Total Time: 1 hour hour.

Servings: 6

Notes.

Place any leftovers in the fridge in a sealed container for up to four days.

Freeze the meatballs and salsa together in a Ziploc bag for up to three months. Let thaw in the refrigerator and reheat on the stove or in the microwave.

How to Make

Choosing the Corn.

If you want authentic flavor, you have to prepare this dish with white Mexican corn, elote blanco, not sweet corn. Mexican corn is much firmer, not sweet, and has an earthy, grain like taste. The first time I ate elote blanco I was confused. It tasted nothing like the soft sweet corn that I was used to eating. At first, I wasn’t sure that I cared for it but after a few more tries the taste grew on me. I’ll happily eat it every day now.

Ingredients

To Prepare the Corn:

4 ears Mexican white corn.

1 cup chicken broth or vegetable broth.

2 cups water.

2 epazote leaves, (a pungent Mexican herb).

Typical Toppings (All are optional. You mix and match to taste.)

Lime.

Mayonnaise.

Grated cheese, queso fresco.

Chili powder.

Melted butter.

Hot sauce.

Preparation

Start by removing the husks and silk from the corn. Cut off the top and base of the cob. This will make it easier to cut the kernels off the cob.

Remove the kernels from the cob. Hold one end of the cob with your hand and place the other end of the cob on the cutting board.  Hold the cob at a 45-degree angle. Use a sharp knife to cut the kernels off and be sure to always cut away from your hands and body.

Place the kernels in a pan.

Add 1 cup of chicken or vegetable broth.

Add 4 cups of water.

Add the epazote and salt. Bring the water to a boil then reduce to medium.

Cook until about ⅔ of the liquid has evaporated. If the corn is still too tough for you after the liquid has reduced add 1 cup water and cook until you get the desired texture. Repeat if needed. You want a little bit of liquid to remain. It goes in each cup when you serve.

Serving

Serve your corn warm in a cup and then add the toppings of your choice. My perfect cup is like the one in the photo, just a squirt of lime juice, a pinch of salt, a dab of mayonnaise, a sprinkle of chili powder, and a good squirt of hot sauce.

Looks good, doesn’t it!

Provecho!

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 servings

Calories: 308kcal

Notes

Storage

The corn will keep 3 days in the refrigerator. Do not store prepared with all the toppings. Reheat in the microwave before serving.

Nutrition

Serving: 1cup | Calories: 308kcal | Carbohydrates: 29g | Protein: 11g | Fat: 19g | Sodium: 536mg | Sugar: 5g

These meatballs differ from the classic albóndigas as that rice isn’t mixed in with the ground beef and that each meatball doesn’t have a bit of hard-boiled egg in the center.

How to Make.

Gather your ingredients first. You will need the following:

2 lbs. ground beef (We prefer standard ground beef to low-fat ground beef because it makes a juicier meatball.)

½ white onion.

12 sprigs cilantro.

½ tsp. black pepper.

1 teaspoon salt.

5 tbsp. cooking oil.

Steps.

Remove the stems from the cilantro then finely chop the onion and cilantro. Reserve 1 teaspoon of cilantro to use to garnish the meatballs when served.

Place all of the ingredients in a large mixing bowl.

Thoroughly mix the ingredients with your hands. Gently compact the meat while mixing.

Divide the mixture into 12 evenly sized balls. Use your hands to shape each ball into a slightly flattened egg-shaped pattie.

Refrigerate the meatballs for 30 minutes to one hour. This step helps keep the meatballs together during cooking and allows the flavor from the onion and cilantro permeate the meat.

Preheat 5 tablespoons of oil your frying pan to medium-hot then place the meatballs in the pan. Cook for 5 minutes until nicely browned.

Turn the meatballs and cook for 5 more minutes.

How to Serve.

Serve the meatballs with a side of rice or refried beans and your favorite salsa if you wish. Decorate the meatballs with a few bits of the reserved cilantro.

Variations:

Here are a few variations on the meatballs that we like. The recipe is very adaptable. Mix and match add-ins to your tastes. Try these:

Spicy – Very finely chop ½ serrano pepper and mix with the other ingredients.

Garlicky – Very finely chop 2 cloves of garlic and mix with the other ingredients.

Cheesy – Crumble 3 ounces of queso fresco and mix well with the other ingredients.

Smoky – Chop two canned chipotle peppers in adobo and mix well with the other ingredients.

Prep Time: 8 minutes minutes.

Cook Time: 15 minutes minutes.

Total Time: 23 minutes minutes.

Servings: 12 meatballs.

Serving:

Serve the meatballs with a side of rice or refried beans and your favorite salsa if you wish. Decorate the meatballs with a few bits of the reserved cilantro.

Notes:

We prefer standard ground beef to low-fat ground beef because it makes a juicier meatball.

Nutrition:

Serving: 3meatballs | Calories: 657kcal | Carbohydrates: 4g | Protein: 39g | Fat: 53g | Sodium: 162mg | Sugar: 2g

A lot is going on in a great taco. The filling contrasts with the salsa and the corn tortilla complements them both. When all parts are working harmoniously, you get a spectacular taco and these ribeye steak tacos are spectacular.

The fruity flavor and acidity of the salsa counterbalance the weighty beefy flavor and fattiness of the meat. The corn tortilla adds a complementary earthiness that ties the flavors together.

How to Make the Habanero Red Onion Salsa

Habaneros chiles are sneaky, but in a good way. Their flavor is light and delicate at first and then gradually the heat starts to build and the flavor pops.

You want to prepare the salsa at least 1 hour in advance which allows time for the lime juice and salt to soften the onion and chile and for the flavors to come together.

Salsa Ingredients:

2 habanero chiles.

½ large red onion.

juice of 2 limes.

½ tsp. salt.

Thinly slice the habanero chiles. Habanero chiles are very hot and will leave a residue on your hands that may burn your eyes. Wear gloves to protect your hands if prefer.

Thinly slice the red onion.

Put the chile, onion, and salt into a jar or a mixing bowl.

Squeeze the juice of the limes into the jar then stir to mix ingredients.

Taco Ingredients:

1 ½ lbs. ribeye steak.

12 small corn tortillas.

1 tsp. salt.

Ribeye is one of my favorite cuts of meat and it makes a great taco.

Tortillas are an important component of any taco. Always try to buy freshly made tortillas or make your own. They are preferable to the prepackaged tortillas on that you find on the supermarket shelf.

Salt both sides of the meat and allow to come to room temperature before cooking.

We chose to pan grill the steaks. Cooking them on a gas or wood-fired grill will excellent results too. If you are pan cooking, preheat your pan to medium-high. Cook for 4 minutes.

Flip the steak and cook for 4 more minutes. The steak will be done to medium. Reduce the cooking time by 1 minute per side if you prefer the medium-rare.

Allow the steaks to rest for 3 minutes then slice into ½″ strips.

How to Serve

Warm the tortillas on a griddle or comal for 30 seconds per side. Wrap the tortillas in a clean dish towel to keep them warm. Tortillas should always be served warm.

Place 3 or 4 strips of beef on each taco and top with the red onion habanero salsa. Serve 3 tacos per person.

This an easy weekend recipe that you will want to add to your dinner rotation. The prep work is minimal as is the cook time and the results and delicious.

Provecho!

Prep Time: 10 minutes minutes.

Cook Time: 10 minutes minutes.

Total Time: 1 hour hour 20 minutes minutes.

Servings: 12 tacos.

Calories: 411kcal.

Notes

Substitutions:

You can substitute any cut of meat that grills well.

Ribeye pairs well with any boldly flavored salsa.

Flour tortillas work really well too.

Nutrition

Serving: 3tacos | Calories: 411kcal | Carbohydrates: 29g | Protein: 35g | Fat: 20g | Sodium: 103mg | Sugar: 1g