The 2 Spoons

the perfect bite – love these delicious chorizo and potato taquitos.

August 27, 2020 by Becky Spoon

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These chorizo and potato taquitos are so delicious. I watched a video of one of my favorite authentic cooks of the real deal Mexican food on YouTube making these and I had to make them. I know we make taquitos but these are served a little differently…or finished a little differently.

the perfect snack – love these delicious chorizo and potato taquitos.

When I’ve made taquitos before I’ve usually filled them with ground beef and potato, very delicious, but I really like the chorizo. I made my chorizo but there’s some great brands out there. This is Mexican chorizo, not the cured chorizo.

The other difference is that you open up the fried taquitos and add some salsa, lettuce, tomatoes and queso fresco. I usually serve them with a side of chile con queso, a side of guacamole. Not that you can’t do the same with these but they are finished and need nothing more other than the salsa, lettuce, tomatoes and queso fresco.

If you decide to serve it with guacamole, here is my delicious recipe for guacamole! https://the2spoons.com/1-delicious-guacamole/

If you don’t have a molcajete, it is well worth your investment. Here’s a link for one: https://amzn.to/32nwbzO

Want another fun authentic Mexican recipe? Try this Birria https://the2spoons.com/amazing-birria-a-mexican-stew/

and these Birria Tacos…yum! https://the2spoons.com/delicious-birria-tacos-with-consomme/

the perfect snack – love these delicious chorizo and potato taquitos.

Here’s the recipe!! enjoy!

chorizo and potato taquitos

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Course Main Course

Cuisine Mexican

Servings 4 servings

Ingredients

1 1/4 lb potatoes
1 tsp salt
2 tbsp vegetable oil
9 oz Mexican Chorizo not cured
1/2 onion, diced
corn tortillas
oil for frying
shredded lettuce
diced tomatoes
Queso Fresca, crumbled
salsa of your choice

Instructions

Add the whole potatoes to a pot of water that cover them and bring to a boil. Add the salt.
When the potatoes are tender remove from the heat and when they have cooled a little peel them, add them to a bowl and mash them with a hand masher.
Heat the 2 tablespoons oil and add the onions. Sauté the onions until translucent. Add the chorizo and cook until lightly browned and cooked through.
Remove from the heat and add the chorizo to the potatoes and combine. Add a little salt.
Heat 12 tortillas on a hot griddle. Divide the chorizo and potato mixture into 12 portions. Add each portion to one edge of the tortilla and roll up.
Heat about an inch of oil in a skillet. Add the taquitos, not crowding, and brown on all sides, turning as they brown. Remove to a paper towel to drain. Continue until all have been fried. You can keep those you have fried in a warm oven while you fry the others.
To serve, carefully pull one side of the taquito up and add some salsa, then add the shredded lettuce, tomato, and the Quesco Fresco. Enjoy!

Keyword chorizo, chorizo and potato taquitos, main course, mexican food, potatoes, taquitos

delicious chicken thighs in a creamy mustard sauce.

August 24, 2020 by Becky Spoon

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These Chicken Thighs in a Creamy Mustard Sauce are delicious! This is the Barefoot Contessa’s recipe that I changed a little because of my lack of ingredients she used. Specifically, she used crème fraiche, I have a hard time finding it so I substituted it with equal parts of heavy cream and sour cream. However, if you want more tang rather than fat content from the cream, just use sour cream! Works perfectly! You can actually make crème fraiche. It is whipping cream and buttermilk that you allow to sit on your counter for 8 to 24 hours. Not having time to do that I substituted. Next time I definitely will make this with crème fraiche to check the difference.

This is really an elegant looking dish that is just so simple and fast to make! I used bone in thighs which I think add so much juiciness. Inexpensive, yet delicious, the perfect weeknight dish for your family or for a dinner party.

delicious chicken thighs in a creamy mustard sauce.

This recipe has two types of mustard, Dijon mustard which I love and a good whole grain mustard. Olive oil, sliced onions, white wine, the crème fraiche or the substitute of I mentioned and some fresh parsley make up the ingredients.

I used my carbon steel pan which I love. If you’ve seen it in other post it is the absolute best. Your food just slides around, never sticks! Mine is from QVC Geoffrey Zakarian but this is similar: https://amzn.to/3jadxlu

This is a perfect pan in my opinion, just the best size.

I served this with a simple risotto, which by the way, I made in the Instant Pot! Yes, risotto in the instant pot and it turned out great. It didn’t seem as creamy as the stovetop, but that was really ok or even better for this dish since I had this yummy mustard sauce.

Need another recipe using chicken thighs? Try https://the2spoons.com/roasted-chicken-thighs-and-creamy-white-beans/. This is a delicious recipe!

delicious chicken thighs in a creamy mustard sauce.

Here’s the simple recipe! Enjoy!

Chicken Thighs in a Creamy Mustard Sauce

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Course dinner, Lunch, Main Course

Cuisine American

Ingredients

8 medium bone-in, skin on chicken thighs
salt and pepper
good olive oil
2 cups halved and thinly sliced yellow onion (2 onions)
2 tbsp dry white wine
8 oz crème fraiche (substitute 4 ounces cream and 4 ounces sour cream if you can't find)
1` tbsp Dijon mustard
1 tsp whole-grain mustard
1 tbsp chopped fresh parsley

Instructions

Place the chicken thighs on a cutting board, skin side up, and pat them dry with paper towels. Sprinkle the chicken with 1½ teaspoons salt and ¾ teaspoon pepper. Turn them over and sprinkle them with one more teaspoon of salt.
Heat 1 tablespoon olive oil in a large (11 to 12-inch) cast-iron skillet over medium heat. When the oil is hot, place the chicken in the pan in one layer, skin side down. Cook over medium heat for 15 minutes without moving, until the skin is golden brown. (If the skin gets too dark, turn the heat to medium low.) Turn the chicken pieces with tongs, add the onions to the pan, including under the chicken, and cook over medium heat for 15 minutes, stirring the onions occasionally, until the thighs are cooked to 155 to 160 degrees and the onions are browned. Transfer the chicken (not the onions) to a plate and allow to rest uncovered while you make the sauce. If the onions aren’t browned, cook them for another minute.
Add the wine, crème fraiche, Dijon mustard, whole-grain mustard, and 1 teaspoon salt to the skillet and stir over medium heat for one minute. Return the chicken, skin side up, and the juices to the skillet, sprinkle with parsley, and serve hot. I served with risotto, egg noodles would be great, even mashed potatoes or rice. Bon Appetite!

Keyword chicken, chicken t highs in creamy mustard sauce, chicken thighs, Easy, main course, mustard sauce

authentic chilaquiles rojos.

August 22, 2020 by Becky Spoon

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These Chilaquiles Rojos are the real deal. When I’m lazy, I’ll make chilaquiles with store bought tortilla chips and jarred salsa like these: https://the2spoons.com/cheater-chilaquiles-with-poached-eggs/

They are good but nothing like the authentic which are made from roasted tomatoes and chilies to make a sauce and the tortillas are fried to a crispy deliciousness.

Chilaquiles in Mexican cooking means a dish of fried tortilla strips typically topped with a spicy tomato sauce and cheese! Because I wanted this for breakfast I added a fried egg, then topped with Queso Fresco cheese and chopped onions and cilantro. So delicious.

authentic chilaquiles rojos

To make the sauce I roasted garlic, onion, roma tomatoes, a jalapeno and several chile de arbol. I then fry the tortillas and add all the roasted ingredients to a blender with a little water and a pinch of salt. I add a little oil to a pan, a little onion then the salsa and cook to a simmer and then add my tortillas. I left mine whole, but you can crumble the tortillas.

I then add them to a plate and top with a fried egg with more chopped onions, queso fresco and cilantro. So good.

I use my Nutribullit to make the salsa because it just pulverizes everything! Here’s a link for it: https://amzn.to/2CNrLJw

authentic chilaquiles rojos

Other than the jalapeno or serrano chile in the salsa I used Chile de Arbol. I found them in my local grocery store, but you can order them on line: https://amzn.to/2COimkX

Ok, here’s the recipe. Don’t be discouraged by making these wonderful mexican sauces and salsas from scratch with dried chilies and roasting vegetables because once you get used to it, you will see how easy it is and what an amazing difference it makes. Enjoy!

Chilaquiles Rojos

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Course Breakfast, brunch

Cuisine Mexican

Servings 2 servings

Ingredients

For the Salsa

6 Roma tomatoes
1 inch slice of white onion
1 jalapeno, I seeded but if you like spicy leave them in
6-8 chile de Arbol
2 cloves garlic, whole
water
oil for the salsa
a small amount of fresh sliced onion for the salsa pan after pureeing

For the Chilaquiles

4 fried corn tortillas, halved or slightly broken up
The salsa
queso fresco cheese
chopped onions, cilantro for garnish

Instructions

On a Comal, griddle or iron skillet place the tomatoes, onion, garlic and chile de arbol. Turn as they brown. Remove the chile once it starts to brown because it easily burns.
Add all the roasted ingredients to a blender or a Nutribullet like I do. Blend until smooth.
In a skillet add about a tablespoon of oil. add the thinly sliced onion, just about one thin slice halved, then the salsa and bring to a simmer.
Meanwhile, heat enough oil in a skillet to fry your tortillas. I half them first. Quickly fry them until crisp. Remove and drain on paper towels.
Either add the tortilla half's or slightly broken to the simmering salsa. Allowing them to soften for just a minute or so. Remove to individual plates and top with a fried egg. Add finely chopped onion and cilantro to the top, along with the queso fresco or cheese of your choice. Enjoy!

Keyword authentic, authentic chilaquiles, chilaquiles, chilaquiles rojo, mexican food

delicious birria tacos with consommé.

August 19, 2020 by Becky Spoon

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These Birria Tacos with Consommé are delicious. Remember the birra de res, Mexican stew that I posted the other day? These tacos are from the leftover beef and the consommé for dipping them in. These are loaded with cheese, the meat and the toppings that you used in the stew which were onions, cilantro and cabbage, served with a bowl of the broth for dipping.

delicious birria tacos with consommé.

To make these I dip corn tortillas in the consommé, then in the chile oil that I made with the birria and place on a hot gridle or pan. I then add a handful of cheese, the meat and the onions, cilantro and cabbage. Then I fold them over, and flip until done on both sides. I have a griddle built into my stove but here’s a great griddle to use. https://amzn.to/3kVVt05

or this comal would work great…also great for making homemade tortillas. https://amzn.to/2Ed7P39

delicious birria tacos with consommé.

Here’s the birria I made: https://the2spoons.com/amazing-birria-a-mexican-stew/

Here you go for the Birria Tacos with Consome!

Birria Tacos with Consomme

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Course dinner, Lunch, Main Course

Cuisine Mexican

Servings 8 servings

Ingredients

water (See note in instruction)
2 lbs beef bones (optional)
5 lbs chuck roast or brisket (I prefer brisket)
1 large onion
1 whole garlic, halved through the middle
4 bay leaves
2-3 epazote or bay leaves
5 carrots, halved or quartered
5 5 guajillo chiles or New Mexico chile,
5 pasilla chiles
2 ancho chiles
3 tbsp chicken bullion or cubes
1 tbsp salt
dried chile powder if needed

Birria Chili Oil

4 Guajillo chiles plus 1 extra for infusing the oil
2 bay leaves
1/2 tbsp Mexican Oregano
1/2 tbsp chicken bullion
1/2 tsp black pepper
1/4 tsp ground cloves or 2 whole cloves
1/2 tsp granulated garlic powder
1/4 tsp sugar
1 cup canola or vegetable oil
For a spicier add 1/2 tsp cayenne pepper

Toppings

1/2 chopped white onion
1/2 bunch chopped cilantro
1/4 head finely shredded green cabbage
lemon or lime to taste

For the Tacos

Corn tortillas
Good melting cheese like Mozzarella, Munster or Oaxaca
leftover toppings, onions, cabbage and cilantro
leftover consommé
leftover beef
chile oil

Instructions

Bring the water to almost a boil. If you're using a large pot start with about 16 cups of water. If not add maybe 8 to 10 cups, add your ingredients, then add more water to cover the ingredients. You want the roast and bones covered. Add the beef bones and the chuck roast to the water. Then add your onion and your dried chiles. Add the whole garlic, bay leaves and carrots. Add the salt and the chicken bullion.
Make sure you have enough water to cover the meat. Start the meat to a boil and when the impurities start to come out from the beef bones, remove with a skimmer. Allow the beef and other ingredients to continue to simmer for about an hour.
Meanwhile, prepare your chile oil. Remove the seeds and stems from the 4 Guajillo Chile. Place the chiles, bay leaves, chicken bullion, pepper, cloves, garlic powder, and the sugar (reserving the oregano for later) into a blender or coffee grinder and make a powder. Crumble the other chile and set aside.
Heat the chile oil to frying point, then remove from heat. Add the crumbled chile and cook, stirring until the crumbled chile is crisp. Remove the chile and reserve.
In a bowl, add the spice blend, the oregano and add the hot oil, mixing quickly.
Go back to the simmering meat and check your seasoning, If you need a little more flavor add a little more chicken bullion, a little at a time until the desired saltiness is reached. Now, remove the chiles in the simmering meat pot and and add to a blender . Blend the chile with a little broth until it's smooth. Add a little broth to our blender so you can get all the puree out. Now add the chile that you fried into a blender with a little broth and puree, then add it to your beef stew mixture. Continue to cook for 2 to 3 hours until the meat it falling apart and tender.
At this point I like to remove the meat, carrots and the bones to a bowl. you don't have to, but at this time I like to strain the broth because you added a whole garlic with the skins on. When you strain, press the garlic trough the strainer as much as possible with a spoon.
Add the broth back to the pot and your meat that you took off the bones and the roast itself that you have cut into pieces. Some do not strain at this point, so you don't have to. Also, if you want to add fresh carrots and cook until they are tender.
To serve, add some of the meat to a bowl along with the consommé. Add your toppings and a little of the chile oil drizzled on. Serve with some lime juice! Delicious!

For the tacos

Heat your grill or gridle to medium high. Dip each corn tortilla into the consommé, then the chile oil and place them on the griddle or grill. Top with some cheese first, then the meat, then the onions, cilantro and cabbage, more cheese, fold over and cook on both sides flipping until a little crisp and cheese is melted.
Serve with a cup of the consommé for dipping and additional chile oil.

Keyword beef, birria, birria de res, consomme, dried chile, guallio chile, instant pot beef stew, mexican stew

amazing birria – a mexican stew.

August 19, 2020 by Becky Spoon

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This Birria – a Mexican Stew is so good! I’ve been trying to post this recipe all week while in Cabo but the internet has been so slow I haven’t been able to. Ugh! Every time I travel I think I’ll be able to post as I’m there with local foods and experiences, but the internet is often a problem.

I’ve made this twice, once at home and once in Cabo which we made last week. This is a beef stew that you cook with dried guajillo chile and others if you like, that you remove after about an hour of cooking and they are soft, and then purée and add back in to the stew and allow to cook until fork tender. Absolutely delicious!

amazing birria – a mexican stew.

I used chuck and beef bones to make the stew. This is so similar to an American beef stew. Typically potatoes aren’t added, but you could. I also add carrots that I don’t think are typical, but I like to add them for added flavor. The stew is started with adding the beef and beef bones to simmering water along with the chiles, garlic, onions and some carrots to add flavor. Then I bring it to a boil, skimming off the impurities caused from the beef bones to insure a clear consommé. I then cook for about an hour, remove the chile and puree, add it back in and allow to continue cooking.

To serve, you spoon the meat and consommé into a bowl and top with fresh onions, cilantro and shredded cabbage! Serve with some limes and tortillas and you have a delicious Mexican stew! Everyone loved it.

I served this in a beautiful plain white bowl. They’re a little oversized, but I like that. Here’s a link for the bowls I used: https://amzn.to/3avR53a

amazing birria – a mexican stew.

I make extra when I make this recipe because the best, in my opinion is the leftovers in tacos! I make a chile oil that I dip tortillas in after I have dipped them in the leftover consommé, then place them on a hot griddle and load them with leftover beef, the onions, cilantro, cabbage and a good melting cheese like mozzarella or Monterrey Jack, then fry them on the griddle until they have crisped a little and the cheese is melted and oozing! Yum! so delicious.

When they are done, serve them with a cup or bowl of the consommé and more of the chile oil, fresh limes.

Here’s the recipe for the tacos!!

Ok, here you go, the recipe for the Birria. It’s not complicated and I promise you will love it!

Birria Tacos with Consomme

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Course dinner, Lunch, Main Course

Cuisine Mexican

Servings 8 servings

Ingredients

water (See note in instruction)
2 lbs beef bones (optional)
5 lbs chuck roast or brisket (I prefer brisket)
1 large onion
1 whole garlic, halved through the middle
4 bay leaves
2-3 epazote or bay leaves
5 carrots, halved or quartered
5 5 guajillo chiles or New Mexico chile,
5 pasilla chiles
2 ancho chiles
3 tbsp chicken bullion or cubes
1 tbsp salt
dried chile powder if needed

Birria Chili Oil

4 Guajillo chiles plus 1 extra for infusing the oil
2 bay leaves
1/2 tbsp Mexican Oregano
1/2 tbsp chicken bullion
1/2 tsp black pepper
1/4 tsp ground cloves or 2 whole cloves
1/2 tsp granulated garlic powder
1/4 tsp sugar
1 cup canola or vegetable oil
For a spicier add 1/2 tsp cayenne pepper

Toppings

1/2 chopped white onion
1/2 bunch chopped cilantro
1/4 head finely shredded green cabbage
lemon or lime to taste

For the Tacos

Corn tortillas
Good melting cheese like Mozzarella, Munster or Oaxaca
leftover toppings, onions, cabbage and cilantro
leftover consommé
leftover beef
chile oil

Instructions

Bring the water to almost a boil. If you're using a large pot start with about 16 cups of water. If not add maybe 8 to 10 cups, add your ingredients, then add more water to cover the ingredients. You want the roast and bones covered. Add the beef bones and the chuck roast to the water. Then add your onion and your dried chiles. Add the whole garlic, bay leaves and carrots. Add the salt and the chicken bullion.
Make sure you have enough water to cover the meat. Start the meat to a boil and when the impurities start to come out from the beef bones, remove with a skimmer. Allow the beef and other ingredients to continue to simmer for about an hour.
Meanwhile, prepare your chile oil. Remove the seeds and stems from the 4 Guajillo Chile. Place the chiles, bay leaves, chicken bullion, pepper, cloves, garlic powder, and the sugar (reserving the oregano for later) into a blender or coffee grinder and make a powder. Crumble the other chile and set aside.
Heat the chile oil to frying point, then remove from heat. Add the crumbled chile and cook, stirring until the crumbled chile is crisp. Remove the chile and reserve.
In a bowl, add the spice blend, the oregano and add the hot oil, mixing quickly.
Go back to the simmering meat and check your seasoning, If you need a little more flavor add a little more chicken bullion, a little at a time until the desired saltiness is reached. Now, remove the chiles in the simmering meat pot and and add to a blender . Blend the chile with a little broth until it's smooth. Add a little broth to our blender so you can get all the puree out. Now add the chile that you fried into a blender with a little broth and puree, then add it to your beef stew mixture. Continue to cook for 2 to 3 hours until the meat it falling apart and tender.
At this point I like to remove the meat, carrots and the bones to a bowl. you don't have to, but at this time I like to strain the broth because you added a whole garlic with the skins on. When you strain, press the garlic trough the strainer as much as possible with a spoon.
Add the broth back to the pot and your meat that you took off the bones and the roast itself that you have cut into pieces. Some do not strain at this point, so you don't have to. Also, if you want to add fresh carrots and cook until they are tender.
To serve, add some of the meat to a bowl along with the consommé. Add your toppings and a little of the chile oil drizzled on. Serve with some lime juice! Delicious!

For the tacos

Heat your grill or gridle to medium high. Dip each corn tortilla into the consommé, then the chile oil and place them on the griddle or grill. Top with some cheese first, then the meat, then the onions, cilantro and cabbage, more cheese, fold over and cook on both sides flipping until a little crisp and cheese is melted.
Serve with a cup of the consommé for dipping and additional chile oil.

Keyword beef, birria, birria de res, consomme, dried chile, guallio chile, instant pot beef stew, mexican stew

easy lemon strawberry dutch baby with whipped cream.

August 1, 2020 by Becky Spoon

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I love this lemon strawberry dutch baby! It is so easy and the perfect dish when you don’t want to make a bunch of pancakes. Perfect for breakfast, brunch and why not dinner? This is not hard to make but so delicious and looks great!

Who doesn’t love dishes that are loaded with fresh berries in the summer? The berries are tossed with sugar and the zest of a lemon and added to the final dish after it has cooked in the oven.

easy lemon strawberry dutch baby with whipped cream

I made these in a small iron skillet I’ve had for years. I think the iron skillet is perfect to make these in because you heat the butter on your stovetop, pour the batter in then place it in the oven. The iron skillet holds the heat beautifully that helps the pancake puff up. Here’s the 10 inch skillet I use: https://amzn.to/2D5nRMc.

easy lemon strawberry dutch baby with whipped cream

Here’s a similar recipe on the blog, my Blueberry Banana Lemon Ricotta Pancakes! They are delicious too. Here’s the link: https://the2spoons.com/blueberry-banana-lemon-ricotta-pancakes/

Here’s the new recipe for this delicious Dutch baby.

lemon strawberry dutch baby

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Course Breakfast, brunch

Cuisine American

Servings 4 servings

Ingredients

For the Berries

2 cups fresh strawberries
1 cup blueberries (optional)
1/3 cup sugar
zest of one lemon

For the Dutch Baby

3 large eggs, room temperature
1/3 cup whole milk, room temperature
3/4 cup All purpose flour
1 tsp vanilla extract
1/4 tsp salt
1 tsp ground cinnamon
4 tbsp unsalted butter, divided
1 cup whipped cream
1 tsp vanilla
2 tbsp powdered sugar
Pancake syrup, optional

Instructions

Preheat oven to 425 degrees. In a bowl, combine the sugar and lemon zest. Toss the sliced strawberries and blueberries with 2-3 tablespoons of the lemon sugar and set aside.
Whisk eggs, milk, flour, vanilla, salt, and 1/2 teaspoon cinnamon in a medium bowl until smooth.
Melt 2 tablespoons butter in a 10 inch skillet, preferably cast iron, over medium heat allowing it to brown a little. Pour the batter into the skillet. Arrange 4-5 strawberries and some of the blueberries over the batter, then sprinkle with 1 – 2 teaspoons of the lemon sugar.
Place the skillet in the center of the oven and bake for 15 minutes or until the pancake is fully puffed and browned on top. Do not open the oven while cooking and cook for 12-15 minutes.
Serve with the remaining berries, the lemon sugar and the whipped cream. Serve with syrup if you like.

Keyword blueberries, dutch baby, strawberry