mexican food

I love Flautas de Pollo Ahogadas En Salsa Verde!

February 1, 2025 by Becky Spoon

Chicken and Potato Flautas drowned in salsa Verde! Doesn’t this sound amazing? They are crunchy to the bite and the chicken that is mixed with soft mashed potatoes and cheese and seasonings as the filling is tender, so flavorful and absolutely mouth watering. All rolled up and quickly fried to a golden brown, these just hit the spot. They are then plated and covered with the delicious salsa Verde, lettuce, cheese and other topping of your choice These flautas stay crispy until the end and when you are finished you are looking forward to the next time you can eat them. Let’s get started with how to make these delicious flautas!

I had seen taquitos or flautas in I guess a TexMex way. I was happy when my friend that lives in Mexico taught me how to make these the right way, from Mexico. Even after her instructions I also watched several videos to make sure I was making them right. Now I do! I hope you will too!

They are not difficult, once you have your ingredients prepared. You can start the day before cooking the potato mixture with the chicken and cheese. You can make your salsa Verde a couple of days in advance and you can even roll your flautas ahead of time, safely store them covered well in your refrigerator. This will actually help them to hold together in the frying process.

These Flautas de Pollo Ahogadas En Salsa Verde, or rolled tacos filled with chicken, potato and cheese, fried and covered in salsa verde, topped with cotija cheese and crispy lettuce, truly are an absolute favorite! They are crunchy, with a well seasoned filling, and a little kick is added my topping off with a little spicy salsa verde!

Flautas de Pollo Ahogadas En Salsa Verde

These flautas will be excellent for game days this fall! or a weeknight meal. You can make the flautas ahead of time and freeze them. You can make the salsa Verde ahead also and freeze in small containers. When you are reheating the flautas, heat them in an air fryer or in the oven so they will crisp up again. Thaw your salsa and heat in a sauce pan, then top with cheese of your choice (I like the more authentic cotija crumbles) and add the crispy shredded lettuce! Perfection!

Game day, place them on a heating plate similar to this along with the salsa Verde. Have the cheese and shredded lettuce in a container on a bed of ice to keep it chilled, along with extra salsas you may want to have available. You could add chopped onions, cilantro, tomatoes and radishes as additional garnishes.

Your guest can build their own perfect Flautas. Here’s the link for the heating tray: https://amzn.to/3RKWxHh. By the way, this heating tray is on sale right now! I am a real stickler about my food being served hot!

What do you need to make these delicious flautas?

For the Salsa Verde:

Tomatillos
Poblano
White onion
Garlic
Jalapeno
Salt and Pepper
Oil

For the Filling:

Chicken
Potatoes
garlic
Onions
Muenster or Monterey Jack Cheese
Salt and Pepper

Garnishes:

There are a number of garnishes you can eat on flautas! Here’s a few you can chose from:

Thinly sliced radishes
Thinly sliced red onions or pickled red onions
Shredded lettuce.
More cheese, try cotija too

Need a guacamole recipe? Try this: #1 – delicious guacamole!

This recipe is small. Feel free to double or triple! Let me know what you think.

Flautas de Pollo Ahogadas En Salsa Verde

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Servings 4 servings

Ingredients

For the Filling

1.5 lbs chicken breast
1/2 white onion
1 head of garlic
2 bay leaves
salt and pepper
2-4 medium potatoes, skin on
shredded muenster cheese

Salsa Verde

1 lb tomatillos
4 cloves garlic
1-2 whole jalapeno peppers, stems removed
1/4 white onion
1 whole poblano pepper
1/2 cup cooking water
1 tsp oregano
small bunch of cilantro
salt to taste
oil

To assemble

12-16 corn tortillas softened in oil or microwave
shredded lettuce
Cotija Cheese
oil for frying the flautus

Instructions

For the filling

PLace the chicken along with the other ingredients and cover with water. Bring to a boil and cook until tender. Boneless chicken breast will cook in 12-15 minutes, bone in will take a little longer.
Remove from heat when done and allow to cool so you can shred it.
Add the unpeeled potatoes to a pot of salted water and cook until tender. When done, remove from the heat and allow to cool. When you are able to handle, peel the potatoes.
Shred the chicken and add to a bowl. In another bowl, roughly mash the potatoes. Combine the chicken and the potatoes along with the grated muenster cheese. Salt and pepper to taste. Set aside

To assemble

Heat a skillet with a little oil. Heat to medium high and one at a time add the corn tortillas to soften and quickly remove them.
Fill each tortilla with the chicken mixture until all are complete. Heat a skillet and fill with enough oil to fry the flautas. Heat to medium high and continually turn them to prevent burning.
Drain on a wire rack or paper towels.
To assemble:
Spoon some of the Salsa verde onto the plate, Place 3 or 4 flautas on top. Ladle more sauce on top. Add shredded lettuce, Cotija cheese. Enjoy,
Additional garnishes can be thinly sliced onions or pickled onions. Crema would be great. Guacamole or sour cream, yum.

love this extravagant taco meat loaded baked potato.

January 23, 2025 by Becky Spoon

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This taco meat loaded baked potato is right up my ally. I love a baked potato. To add another of my favorite foods…Mexican food that takes it over the top.

I see loaded baked potatoes with bbq, vegetables, all kinds of different things. Why not loaded with taco meat, enchilada sauce, Mexican Crema, sour cream and guacamole?

Baked potatoes are my go to when I don’t feel well, or I don’t want to cook or I just want the ultimate comfort food….a baked potato. It’s the perfect vessel to stuff a pretty complete meal into.

love this extravagant taco meat loaded baked potato.

So what’s in this loaded baked potato?

Butter
Sour Cream
Ground beef seasoned with your favorite taco seasoning
Red Chile enchilada sauce
Mexican Crema
Guacamole
Cilantro
Fried corn tortilla strips (optional)

I made the red chile sauce which is the same as I use for beef enchiladas. Here is the recipe: hatch red chile

You can use a store bought enchilada sauce, any will work. One of my favorites is Hatch Red Enchilada sauce.

Here’s my guacamole recipe if you decide to make it from scratch: #1 – delicious guacamole!

Here is a similar molcajete if you don’t have one. Honestly, it is the best thing to make homemade guacamole.https://amzn.to/3LYaE8g.

love this extravagant taco meat loaded baked potato.

Might as well post those red chile enchiladas I was talking about. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

Here’s the recipe for the loaded baked potatoes!!

Taco Meat Loaded Baked potato

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Course dinner, Lunch, Main Course

Cuisine American

Servings 4 servings

Ingredients

4 large baking potatoes
1 lb ground beef
1 package of your favorite taco seasoning mix
2 corn tortillas cut into strips
oil for frying your tortilla strips
butter
sour cream
red chile enchilada sauce
Mexican crema
shredded cheese like cheddar
sour cream
guamole (either homemade or store bought)
fresh chopped cilantro
salt and pepper

Instructions

Wash your potatoes and wrap them in foil. Set the oven to 400 degrees and cook the potatoes until they are fork tender.
While the potatoes are cooking cook your meat according to your taco seasoning instructions.
Prepare your guacamole if making from scratch.
When your potatoes are done remove them from the oven and slice an opening down the middle, without going all the way through. Push from each side to break up a little.
Add the desired amount of butter to each potato along with salt and pepper to taste. Add your shredded cheese.
Top with your taco meat. Add more cheese if you like. Drizzle back and forth with the enchilada sauce and the Mexican Crema.
Top with sour cream, guacamole, your fried tortilla chips and fresh chopped cilantro.

Keyword baked potatoes, guacamole, Hatch red chile sauce, loaded baked potato, potato, potatoes, taco meat, vegetables

love these delicious Frijoles Charros!

January 7, 2025 by Becky Spoon

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Frijoles Charros is my absolute favorite! It’s a complete meal with flour tortillas, cornbread, or chicharron. This traditional Mexican recipe is known for its authenticity.

Charro beans are named after the famous and traditional Mexican cowboy horsemen, called “charros”, it’s such a comforting bean soup.

Frijoles Charros. What’s in the recipe?

Pinto Beans
oil for cooking the beans
salt
onion
tomato
jalapeno
Hot dogs or frankfurters
chorizo
cilantro

I enjoy preparing my own chorizo, which is both simple and tasty. What I appreciate most about it is its reduced greasiness compared to the store-bought chorizo in Texas, which tends to be very greasy unlike the cured chorizo. To address this, I prefer making my own. Here is the recipe for my delicious homemade chorizo: Delicious Homemade Chorizo with Eggs, Hashbrowns, and Refried Beans

I also make guacamole to go with my fajitas and here is that recipe: https://the2spoons.com/1-delicious-guacamole/.

Here’s the link for my fajitas that I served the Charro beans and guacamole with: https://the2spoons.com/easy-grilled-skirt-steak-fajitas-and-shrimp/

Fajitas, guacamole, these yummy beans, homemade flour tortillas….delicious meal.

Here’s the recipe! Enjoy!

Frijoles Charros

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Course Side Dish

Cuisine Mexican, Texmex

Servings 8 servings

Equipment

Instant Pot or Pressure Cooker, or Slow Cooker

Ingredients

1 lb pinto beans, rinsed and soaked
1 tbsp salt
1 tbsp oil
1/2 small white onion, diced
1 jalapeno, removing the veins and seeds, diced
2 roma tomatoes, diced
1/2 lb bacon, sliced into 1/2 inch pieces
3 Frankfurter's of your choice
1/2 lb chorizo
Handful of chopped cilantro

Instructions

In a large pot add about 6 cups of water and one pound of beans. Add 1 tablespoon salt and one tablespoon oil. Cook until the beans are tender.
While the beans are cooking, dice 1/2 of a small onion, one jalapeno and 2 roma tomatoes. Slice the bacon into small pieces and slice the 3 Frankfurters into small pieces.
Start with sauteing the bacon until it starts to brown. Add the frankfurters and cook until they have slightly browned. Drain the excess fat and add the chorizo, cooking until it has cooked through. Then add the onions and jalapenos. Mix and cook for about a minute. Add the tomatoes and cook for another minute. Remove from the heat and set aside.
When your beans are tender, add your mixture and a handful of cilantro. Cook for another 5 minutes. Enjoy!

Notes

You can use vegetable broth instead of water. You don’t want to use too much water if using an Instant Pot or Slow Cooker because it does not cook down like cooking stovetop does. If you soaked your beans overnight they will take less water.

Keyword charro beans, mexican food, pinto beans, sidedish, texmex, vegetables

A Favorite in Mexico, Simple Entomatadas with Fried Eggs

October 26, 2023 by Becky Spoon

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Entomatadas are tortillas bathed in a tomato sauce! They are very popular in Oaxaca, Mexico for breakfast. They are served with eggs or a jerky like meat from that region. I made them for breakfast today and I had forgotten how delicious they are. Literally, I had them made in less than 30 minutes. You could make the sauce the day before, double the recipe and freeze so that next time it’s a matter of heating and softening the tortillas in hot oil and folding.

I have made these before from a Youtube video. This recipe is from one of the very many cookbooks I have on the foods of Mexico. This book is Oaxaca al Gusto, An Infinite Gastronomy by Diana Kennedy. This book won the James Beard Foundation book of the year in 2014. I’ve just started reading and I’m ready to cook from it since I have spent a lot of time in Oaxaca, Puebla, Tlaxcala and surrounding towns, Mexico City, Baja California, the Caribbean areas like Tulum and other areas like Guadalajara. Here’s the link for the book: https://amzn.to/3MdNfzG

Just look at how delicious this dish looks. They are very easy too.

This is what Diana Kennedy writes in her book about Entomatadas “Entomatadas, literally tortillas bathd in a tomato sauce, are a very popular breakfast dish in Oaxaca. They are either served alone, with eggs or with a piece of tasajo.” Sounds delicious, right? They are so good.

How to Make Entomatadas with Fried Eggs

To make heat a little of the oil in a skillet and fry the tortillas, one by one, lightly on both sides, they should not becove crisp around the edge. Drain on paper towels and proceed with frying the rest, adding more oil as necessary.

Then, dip the tortillas, one by one, into the hot tomato sauce, fold into four and place on a warm serving dish or on individual plates. Pour the remaining sauce over them and garnish with the onion, cheese and parsley. If you are toping with a fried egg, arrange the 4 tortillas fourths on a plate,

Here’s another breakfast dish I think you will love! love this breakfast quesadilla!

Entomatadas with Fried Eggs

Entomatadas are corn tortillas bathed in a tomato sauce! They are very popular in Oaxaca, Mexico for breakfast.

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Course Breakfast, dinner, Main Course

Cuisine Mexican

Servings 6 servings

Ingredients

The Sauce

2 tbsp vegetable oil
1/2 medium white onion, thinly sliced
2 small garlic cloves, peeled
2 chiles de agua, toasted, skinned and seeded or substitute jalapenos, toasted only
1 1/2 lbs. Roma tomatoes, quartered and cooked in very little water
2 large sprigs epazote
salt to taste

Preparing the Entomatadas

1/4 cup vegetable oil
12 tortillas about 6 inches in diameter
1 medium white onion, cut in thin half moons
3/4 cup queso fresco or shredded quesillo
1 small bunch flat-leaved parsley, torn into small pieces

Instructions

Heat a little of the oil in a skillet and fry the tortillas, one by one, lightly on both sides; they should not become crisp aground the edges, just soft. Drain on paper towels and proceed with frying the rest, adding more oil as necessary.
Dip the tortillas, one by one, into the hot tomato sauce, fold into four and place on a warm serving dish or on individual plates. Pour the remaining sauce over, If you are adding an egg or eggs, fry them to your liking and place on top of the entomatadas, then and garnish with the onion, cheese, and parsley.

Keyword authentic mexican food, corn tortillas, eggs, entomatadas, fresh tomato sauce, huevos, huevos rancheros, mexican, mexican food, Mexican food for breakfast, oaxaca, tortillas

i love this amazing torta – a mexican street food favorite

August 26, 2023 by Becky Spoon

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I love a really special breakfast. Every morning. That’s how I start my day, a great cup of coffee and a special breakfast. Honestly, I can throw almost all ingredients required for a healthy diet into that one meal. And a plus for me is I’m not amazingly hungry all day. It seems I want a snack in the afternoon which I have and maybe a bedtime snack. It’s all about comfort.

This Mexican sandwich is filled with chorizo, refried beans, avocado, tomato & lettuce is the perfect sandwich for breakfast. There’s pickled red onions, potatoes, Monterrey Jack Cheese, and a fried egg in addition to the other ingredients. It really is delicious. I dressed the toasted bun with a little mayo that I added some lime juice to, and finished the entire sandwich off with some queso Cotija! Oh, I forgot the sandwich fillings were drizzled with Mexican Crema before the top was placed.

So what is this amazing sandwich? It’s is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omellets, which in this case is a sandwich. The bread used in tortas is Bolillos which are torpedo-shaped rolls similar to a soft baguette. Teleras are flatter, softer, and rounder than bolillos and they usually have two score marks down the center.

It’s hard to say what’s the best. The lusciousness of the avocado combined with the lime mayonnaise, or the spiciness of the chorizo and potato mixture.

a beautiful sandwich filled with chorizo, refired beans, avocado, tomato & lettuce – a mexican street food favorite

Besides the meat you choose, here are some common toppings according to Master Class Instructor, Gabriela Camara.

Crema: Tortas often include either crema ácida (sour cream) or crema Mexicana. A somewhat nontraditional yet still popular creamy ingredient is mayonnaise.
Cheese: In Mexico, you’re more likely to find your torta stufffed with Mexican cheeses like queso fresco, queso panela, queso Oaxaca, and cotija. In the United States, tortas might be served with jack cheese.
Avocado: Whether sliced or pounded into guacamole, avocado is one of the most popular torta additions.
Salsa: Some tortas, like the torta ahogada, are smothered in salsa. Others have just a dollop of salsa. Spicy tortas might include hot sauce made with chipotle, guajillo, jalapeño, or adobo chiles. Pico de gallo (tomato, onion, and cilantro) adds a refreshing flavor and some crunch.
Raw vegetables: Most tortas feature a leaf of iceberg lettuce. You might also find sliced tomatoes, shredded cabbage, and thinly sliced red onion.
Beans: Mashed black beans or creamy refried beans provide a hearty base for torta toppings.

This is my recipe for refried beans: Easy Refried Beans from Homemade Pinto Beans. Not only a necessity to build this sandwich but I use refried beans as a side dish along with rice with a delicious enchilada dinner, breakfast tacos, burritos, and a layer on a quesadilla. love these easy and delicious breakfast quesadillas!

My recipe for guacamole if you decide to make Guac instead of just sliced avocados. #1 – delicious guacamole!

Here’s the recipe for this delicious breakfast sandwich. Please make this. Weekends are the best for these breakfasts.

amazing torta – a mexican street food favorite

This Mexican sandwich is filled with chorizo, refried beans, avocado, tomato & lettuce is the perfect sandwich for breakfast. There's pickled red onions, potatoes, Monterrey Jack Cheese, and a fried egg in addition to the other ingredients. It really is delicious. I dressed the toasted bun with a little mayo that I added some lime juice to, and finished the entire sandwich off with some queso Cotija! Oh, I forgot the sandwich fillings were drizzled with Mexican Crema before the top was placed.

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Course Breakfast, brunch, Main Course

Cuisine Mexican

Servings 4 servings

Equipment

Non stick skillet

Ingredients

oil for cooking potatoes
2 large russet potatoes, diced
salt and pepper
8-1lb oz Mexican Chorizo of your choice (Easy homemade from the link in the post content)
4 eggs, fried
1-2 avocados, sliced or guacamole
Pickled red onions
Queso Fresco or Queso Cotija
Monterrey Jack Cheese
Lime Mayonnaise
4 Bolillo Buns
Butter for toasting your buns
sliced tomatoes (optional)
shredded lettuce (optional)

Instructions

First Pickle your onions. Add a few slices of red onion to a bowl and add the juice of one lime, a little vinegar and salt. If you want some heat slice a jalapeno and add to the bowl. Just allow them to sit while you prepare the other ingredients. Can be prepared day before and refrigerated.
For the lime mayonnaise: Just add the amount of mayonnaise you think you will need into a small bowl and add salt and pepper to taste along with fresh lime juice to taste. A small amount of mayonnaise will not require a lot, so just adjust according to taste. Can be prepared the day before and refrigerated.
Prepare your avocados by halving, removing the stone and slicing. Sprinkle with a little salt and pepper and a squeeze of lime juice. Keep in the refrigerator until your ready to place on the sandwich to prevent them from browning too quickly.
Add a little oil to a nonstick pan. Add the diced potatoes and cook until lightly browned. Reduce the heat, continue to cook making sure they are tender. When they are tender, increase heat and add the chorizo. Cook, breaking up the chorizo, for about 5 minutes.
Prepare your buns: Split your buns, slather a little butter on and heat gridle until they are lightly browned.
In a separate pan, fry your eggs to your desired doneness. I like mine medium, because I want the yolk to be a little runny.
To build your sandwich:
Add the lime mayonnaise to both sides of your bun after it has been toasted. Top with sliced or shredded Monterrey Jack Cheese. Add the warm chorizo, the fried potatoes, pickled onions, fried egg, then avocado, tomato and shredded lettuce. Top the sandwich with queso fresco, then drizzle with Mexican Crema.
Pass the napkins and enjoy!

Keyword authentic torta, chorizo, Chorizo and egg torta, chorizo and potatoes, eggs, Mexican chorizo and egg torta, Mexican Chorizo Torta, mexican torta, sandwiches, torta

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love, love, love these sour cream chicken enchiladas.

August 6, 2023 by Becky Spoon

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I’ve never been a fan of chicken enchiladas. I am now.

I was googling “what to do with leftover rotisserie chicken” and ran across a picture of chicken enchiladas that looked so delicious! I knew right then that I had to make them. I’m definitely glad I did.

I think that the reason I never liked chicken enchiladas was because the filling was dry. It was like one of those choke moments that your eating an overcooked and stringy chicken breast. No fat, no flavor, just a couple of strips of shredded chicken rolled into a cold tortilla then topped with a sauce. These are filled with shredded chicken, cheese, onions and green chiles sauce. Delicious.

chicken enchiladas with pinto beans and rice.

what should i serve with these enchiladas?

I served pinto beans that I use to make refried beans. It is how my friends in Mexico make them. Pinto beans, white onion, a little lard and salt. So delicious and I make them in my instant pot. Easy Refried Beans from Homemade Pinto Beans.

I also made a simple rice which I took a cup of rice, browned it in a little oil, added one Knorr Tomato Chicken Bullion and 2 cups water. I lowered the heat to simmer and cooked about 20 minutes or until tender. I have a more detailed Spanish Rice Recipe that is delicious! Easy Essential Mexican Rice. I have another recipe I haven’t posted yet, but I will soon that calls for fresh tomatoes, jalapenos, onions, garlic, and cilantro.

what ingredients do I need ?

oil
onions
green chile
chicken breast or leftover rotisserie chicken
cumin
salt
pepper
flour tortillas
cheddar cheese (I used Monterrey Jack) either or or a mix
butter
flour
chicken broth
sour cream
green chile

For the chicken, I used a rotisserie chicken leftover, but you can use a pound of chicken breast instead.

I used Hatch green chile, mild that I had in the freezer that I actually purchased from a company in New Mexico. You can use the canned green chile also. If you can’t find green chile in your area this is one of the companies I have ordered from. https://freshchileco.com/.

How do you assemble?

The first thing I’m going to do is prepare my stuffing ingredients for the chicken enchiladas. The reason for that is this sauce has a dairy product in it, the sour cream, so you want to have your enchiladas stuffed and rolled before you make your sauce. I combined the chopped chicken, some of the cheese, finely chopped white onion, and a little green chile.

Then I heat my Comal, griddle or skillet to medium high and heat my flour tortillas so they will be pliable. I fill each tortilla with about 2 tablespoons filling , roll them, and place them seam side down in a casserole dish. Then I ladle the sauce to completely cover and top with cheese, place them in a hot oven and cook until the cheese is melted they are bubbling on the sides.

need more enchilada recipes?

Other than these chicken enchiladas, I have many enchilada recipes. Here’s one of our favorites, New Mexico Red chile enchiladas. We Love New Mexico Hatch Red Chile Beef Enchiladas Too!

Here’s the recipe for these delicious chicken enchiladas! Enjoy!

Chicken Enchiladas

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Course Main Course

Cuisine Mexican

Servings 4 servings

Ingredients

2 tbsp olive oil
1 lb chicken breast boneless and skinless (or shredded rotesserie chicken)
1/2 white onion finely chopped
1 tbsp ground cumin
salt and pepper to taste
8 flour tortillas
2-3 cups shredded cheddar cheese or a combination of cheddar and monterrey jack cheese
4 tbsp butter
4 tbsp flour
2+ cups chicken broth
1 cup sour cream
green chile

Instructions

Preheat oven to 400 degrees.
Warm olive oil in a saute pan, over medium heat. Cut chicken breasts into small pieces, season with cumin, salt and pepper, and saute in olive oil until cooked through. If you are using rotesserie chicken, shred the chicken and place in a bowl.
Combine the chicken in a bowl with the chopped onion, a cup of cheese and about a cup of green chile.
Heat a comal, griddle or a skillet to medium high. Place the flour tortillas, one or two at a time and heat until soft and pliable, turning them to both sides. Add 1/8 cup of chicken mixture to the center of the tortillas. Roll the filled tortillas and place seam-side down in a greased casserole dish.
In a small saucepan, melt butter over medium heat. Sprinkle in flour, and whisk to form a roux. Slowly add in chicken broth, whisking constantly until incorporated and no clumps remain. Remove from heat.
Add in sour cream and diced chilies and stir to combine. Add salt and pepper to taste. Pour sauce over rolled tortillas. Top with remaining cup of shredded cheese.
Bake in preheated oven for 20 minutes.

Keyword chicken, chicken enchiladas, enchiladas, green chile, mexican food, sour cream sauce, sour cream sauce with green chile