Papas fritas, salsa enchilada y cebollín

Papas enchiladas

Bien Servidos

Gorda Atarantada

Paleta de Leche

Arma Tu Margara

Tu Taco Mañanero

Haz Cachetada

Asado de Pueblo

Chicharrón en Salsa Verde

Deshebrada Roja con Papa

Deshebrada Verde con Papa

Jalapeño Relleno de Picadillo

Jalapeño Relleno de Queso

Queso con Rajas y Elote

Machacado con Huevo

Papa con Epazote y Serrano

Frijoles con Queso

A Cortadillo

Árabes

Crack Pie Montacometa

Cachétdas

Cachetada de Gloria

Paleta de Leche Dumbo

Paleta de Hielo

Peel the potatoes and cut them into small cubes.

Peel and Chop Potatoes

In a large skillet, heat the vegetable oil over medium-high heat.

Heat Oil

Once the oil is hot, add the cubed potatoes and fry until golden brown and crispy, about 10-15 minutes.

Fry Potatoes

Sprinkle salt over the fried potatoes and mix well. Remove from skillet and set aside.

Season Potatoes

In a blender, combine diced tomatoes, onion, garlic, chili powder, cumin, salt, and water. Blend until smooth.

Blend Ingredients

Pour the blended mixture into a saucepan and bring to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally.

Cook Sauce

Place the fried potatoes on a large serving platter.

Arrange Fried Potatoes

Generously pour the enchilada sauce over the fried potatoes.

Pour Sauce

Chop the green onions and sprinkle them over the top as a garnish.

Garnish

Potatoes

Vegetable oil

Salt

Diced tomatoes

Onion

Garlic

Chili powder

Cumin

Water

Green onions (scallions)

In a bowl, mix the olive oil, minced garlic, juice of the lemon, chopped rosemary, salt, and black pepper to create a marinade.

Prepare Chicken Marinade

Place the chicken breasts in a resealable bag or a shallow dish and pour the marinade over them. Seal the bag or cover the dish, allowing the chicken to marinate for at least 30 minutes, or ideally for 2 hours in the refrigerator.

Marinate Chicken

Preheat the Oven

While the chicken is marinating, wash the asparagus and cherry tomatoes. Trim the asparagus ends and place them on a baking sheet along with the cherry tomatoes.

Prepare Asparagus and Tomatoes

Drizzle the asparagus and cherry tomatoes with balsamic vinegar, and sprinkle with salt and pepper to taste.

Drizzle with Balsamic Vinegar

After marinating, place the chicken breasts on a separate baking sheet and roast both the chicken and vegetables in the oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F or 75°C).

Bake Chicken and Vegetables

In the last 5 minutes of cooking, sprinkle the feta cheese over the vegetables and return to the oven to melt slightly.

Add Feta Cheese

Once cooked, remove the chicken and vegetables from the oven. Plate the chicken alongside the roasted asparagus and cherry tomatoes topped with feta cheese. Enjoy your Bien Servidos dish!

Serve

Chicken breasts

Olive oil

Garlic cloves

Lemon

Fresh rosemary

Black pepper

Asparagus

Cherry tomatoes

Balsamic vinegar

Feta cheese

In a large bowl, mix together the chicken thighs, salt, black pepper, paprika, cumin, and chili powder. Ensure the chicken is well-coated with the spices. Let it marinate for at least 30 minutes.

Prepare the Chicken

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until softened. Add the minced garlic and diced bell pepper, cooking for another 2-3 minutes until fragrant.

Sauté Vegetables

Add the marinated chicken thighs to the skillet. Cook for about 5-7 minutes on each side, until the chicken is browned and cooked through.

Cook the Chicken

Pour in the tomato sauce and chicken broth. Stir everything together and bring to a simmer. Let it cook for an additional 10-15 minutes, allowing the flavors to meld and the sauce to thicken.

Add Tomato Sauce and Broth

Stir in the chopped fresh cilantro just before serving, reserving some for garnish.

Finish with Cilantro

Serve the chicken mixture over a bed of cooked rice. Garnish with additional cilantro and serve with lime wedges on the side.

Plate the Dish

Chicken thighs, boneless and skinless

Garlic, minced

Onion, finely chopped

Bell pepper, diced

Tomato sauce

Chicken broth

Paprika

Fresh cilantro, chopped

Rice, cooked

Lime wedges

In a large mixing bowl, combine the milk, sweetened condensed milk, and vanilla extract. Whisk together until the mixture is smooth and well blended.

Mix the Base Ingredients

If you wish to add flavor, divide the base mixture into separate bowls. In one bowl, mix in the cocoa powder until fully dissolved. In another, stir in the fruit puree of your choice. For a tropical twist, add coconut milk to another bowl.

Add Flavor Variations (Optional)

Using a funnel or a measuring cup, carefully pour the flavored mixtures into popsicle molds, filling them about 3/4 full to allow for expansion during freezing.

Pour into Molds

If your molds don't come with built-in sticks, insert wooden sticks into the center of each mold.

Insert Sticks

Place the molds in the freezer for at least 4-6 hours, or until completely frozen.

Freeze the Popsicles

To remove the popsicles, run warm water over the outside of the molds for a few seconds, then gently pull the popsicles out. Serve immediately and enjoy!

Unmold and Serve

Milk

Sweetened Condensed Milk

Vanilla Extract

Cocoa Powder

Fruit Puree (e.g., strawberry, mango)

Coconut Milk

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center, then pour in the water and olive oil. Mix until a dough forms.

Mix the Dough

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with a clean cloth and let it rest for 30 minutes.

Knead the Dough

In a large skillet over medium heat, add the ground beef and cook until browned. Drain excess fat.

Cook the Beef

Add chopped onion, minced garlic, and diced bell pepper to the skillet. Sauté until the vegetables are tender, about 5 minutes.

Stir in the tomato paste, cumin, paprika, black pepper, and chopped parsley. Cook for another 2-3 minutes until well combined. Remove from heat and let cool slightly.

Season the Mixture

On a floured surface, roll out the rested dough to about 1/8 inch thickness. Cut into circles or squares, depending on your preference.

Roll Out the Dough

Place a spoonful of the beef filling in the center of each dough piece. Fold over and seal the edges by pressing with a fork.

Fill the Dough

Preheat the oven to 375°F (190°C). Place the filled dough on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown.

Bake the Margara

While the Margara are baking, prepare your toppings by shredding the lettuce and gathering the cheese, sour cream, and salsa.

Prepare Toppings

Once baked, remove the Margara from the oven and let cool slightly before serving. Serve warm topped with shredded lettuce, cheese, sour cream, and salsa.

Serve Warm

All-purpose flour

Ground beef

Onion, chopped

Tomato paste

Chopped parsley

Cheese, shredded

Sour cream

Lettuce, shredded

Salsa

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Add the diced onion, bell pepper, and minced garlic to the skillet with the beef. Cook until the vegetables are softened, about 3-5 minutes.

Add Vegetables

Sprinkle the taco seasoning over the beef and vegetable mixture. Stir well to combine. Add salt and black pepper to taste. Allow to simmer on low heat for another 5 minutes.

In a separate skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until pliable.

Warm Tortillas

Place a few spoonfuls of the beef mixture onto the center of each warm tortilla.

Fill Tacos

Top each taco with shredded lettuce, diced tomatoes, shredded cheese, sour cream, and salsa as desired.

Add Toppings

Serve immediately while warm, and enjoy your Tu Taco Mañanero!

Onion, diced

Taco seasoning

Corn tortillas

Shredded lettuce

Tomato, diced

Shredded cheese (cheddar or Mexican blend)

Slice the mozzarella cheese, avocado, and tomato into thin slices. Chop the fresh cilantro finely.

Prepare the Ingredients

In a mixing bowl, combine the mozzarella cheese, avocado, tomato, and cilantro. Season with salt and black pepper to taste. Mix gently to combine.

Season the Filling

Spread butter on the outside of each bread roll.

Prepare the Bread

Place a generous amount of the filling inside one of the bread rolls. Close the sandwich with the other half.

Assemble the Dish

Heat olive oil in a skillet over medium heat. Once hot, add the sandwich and grill for about 3-4 minutes on each side until golden brown and the cheese has melted.

Grill the Sandwich

Bread rolls

Butter

Mozzarella cheese

Avocado

Tomato

Fresh cilantro

Cut the beef chuck roast and pork shoulder into large chunks (about 2-3 inches).

Prepare the Meat

Dice the onions and bell peppers, and mince the garlic cloves. Set aside.

Chop the Vegetables

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the meat chunks and sear them until browned on all sides, about 5-7 minutes. Remove meat and set aside.

Sear the Meat

In the same pot, add the diced onions, bell peppers, and minced garlic. Sauté for about 5 minutes, until the onions are translucent.

Sauté the Vegetables

Stir in the diced tomatoes, cumin, paprika, oregano, salt, and black pepper. Cook for another 2-3 minutes until the tomatoes begin to break down.

Add the Tomatoes and Spices

Return the seared meat to the pot and pour in the beef broth. Bring to a boil, then reduce heat to low and cover. Let it simmer for about 2 hours, until the meat is tender.

Combine and Simmer

Once cooked, remove from heat. Allow to sit for a few minutes before serving. Enjoy with rice or tortillas.

Beef chuck roast

Pork shoulder

Bell peppers (any color)

Tomatoes, diced

Beef broth

Oregano

Cut the pork belly into large chunks and generously season with salt. Set aside.

Prepare the Pork Belly

In a large skillet or frying pan, add the pork belly pieces over medium heat and cook until they are golden brown and crispy, about 15-20 minutes. Remove the cooked pieces and set aside, leaving some fat in the pan.

Papas Enchiladas

Bien Servidos

Gorda Atarantada

Paleta De Leche

Arma Tu Margara

Tu Taco Mañanero

Haz Cachetada

Asado De Pueblo

Chicharrón En Salsa Verde

Deshebrada Roja Con Papa

Deshebrada Verde Con Papa

Jalapeño Relleno De Picadillo

Jalapeño Relleno De Queso

Queso Con Rajas Y Elote

Machacado Con Huevo

Papa Con Epazote Y Serrano

Frijoles Con Queso

A Cortadillo

Árabes

Crack Pie Montacometa

Cachétdas

Cachetada De Gloria

Paleta De Leche Dumbo

Paleta De Hielo