3 MouthWatering Mexican Food Recipes
By Teresa Zavala, DDC
Did we say Mexican food? YES! We are talking about that colorful, authentic, homemade, grandma-style cooking. The kind that brings the whole family to the table – mouths full and faces smiling. If you are looking to bring the family together and create some new memories, here are 3 delicious dishes that are sure to get your taste buds dancing!
Chicken Enchiladas
Serves 4
INGREDIENTS
Chicken
2 garlic cloves
½ yellow onion
1 lb. free-range chicken
¼ cup cilantro
organic corn tortillas (available at Sprouts)
water (as needed)
salt (to taste)
Enchilada Sauce
1 to 2 tomatoes
½ yellow onion
2 garlic cloves
1 tsp. oregano
pinch cumin
1 Tbsp. ground chile ancho (available at Sprouts)
2 tsp. ground chile California (available at Sprouts)
1 cup water
salt (to taste)
Toppings
1 avocado
1 cup grass-fed, shredded mozzarella cheese
2 handfuls lettuce
INSTRUCTIONS
• Place chicken, onion, garlic and cilantro in a pot. Cover with water and add salt.
• Boil for 20 mins or until chicken is fully cooked.
• Drain chicken and let it cool.
• Shred chicken and put it aside
Sauce:
• In another pot, boil 1 cup of water, tomatoes, onion and garlic for ~15 mins. Tomatoes should be very soft.
• Blend ingredients fully.
• Place sauce in a pan, add oregano, cumin, chili and salt.
• Let sauce simmer for about 3 mins (add additional water if sauce is too thick).
Assemble enchiladas:
• Once sauce is ready, heat up your tortilla in a skillet and dip it in the sauce pan (tortilla should be fully coated).
• Place tortilla in a plate add shredded chicken and some sauce inside. Rolled it up. If desired, add more sauce on top.
• Top it off with chopped lettuce, slices of avocado and shredded mozzarella cheese.
• Boom! Your enchiladas are ready to eat.
Sides: Well accompanied by Mexican red rice and beans.
Caldo de Pollo (chicken soup)
Serves 4
INGREDIENTS
6 cups of water
1 onion, chopped
2 tomatoes, chopped
2 garlic cloves, minced
1 cup potatoes, chopped
1 cup carrots, chopped
1 cup celery, chopped
1 chile poblano or green bell pepper, chopped
1 small cabbage, cut into medium pieces
½ cup cilantro, chopped
½ tsp. cumin
2 tsp. oregano
1 lb. free-range chicken
salt (to taste)
INSTRUCTIONS
• Place water, tomatoes, onion, garlic, oregano and salt in a pot and let it simmer for about 15 mins.
• Add chicken, potatoes, carrots and cilantro and let it lightly boil for about 15mins.
• (until potatoes are semi soft)
• Add chile poblano and celery and let everything cook fully. about 10mins.
• Once everything is done, turn off heat and add in cabbage.
• Let cabbage sit for 2-3 mins and serve!
*Organic corn tortillas always go well with caldo de pollo. (Available at Sprouts)
Chile con Carne (beef in red sauce)
Serves 6
INGREDIENTS
Beef:
1 ½ lbs. grass-fed beef chuck roast
salt (to taste)
Black pepper (to taste)
¼ tsp. paprika
¼ tsp. garlic powder
Sauce:
1 cup of water
1 tomato
2 to 3 dried chile de arbol *these can be spicy (available at Sprouts)
1 Tbsp. chile California powder (available at Sprouts)
1 tsp. chipotle powder
Salt
2 cups potatoes (chopped into small bites)
INSTRUCTIONS
• Preheat oven at 365 degrees. Place beef chuck roast in an oven safe container and season with salt, black pepper, garlic powder and paprika.
• Cook beef for 30 mins and flip meat. Let it cook for another 15 to 25 mins.
• While beef is cooking, place 1 cup of water, tomatoes and chile de arbol in a pot and let boil for about 15 mins.
• Once boiling, place inside a blender or food processor until it has a “sauce” texture.
• After beef is cooked, take it out of the oven and let it cool.
• Shred beef and put aside.
• Place chopped potatoes in a big pan and add sauce, let it simmer for 7 mins.
• Add meat, California chili, chipotle and salt and let it simmer for another 10 mins. Enjoy!
*Goes well with rice and organic corn tortilla chips.
Teresa was born in Mexico and migrated to the U.S., bringing with her traditional Mexican food recipes. Her love for delicious-tasting food and health led her to become a Dolce Diet Coach and pursue creating her own recipe book. Teresa and her husband Chris share a passion for the outdoors and are currently working together to live an eco-friendly nomadic lifestyle. Teresa believes in leading by example and is driven to share her holistic approach to life with the world.
