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Beef Barbacoa

Beef Barbacoa

Jenn’s Recipes Made Easy!
Mexican style shredded beef for tacos/tortas
No ratings yet
Course Dinner, Game Day, Holiday, Lunch
Cuisine Mexican

Equipment

Instant Pot or Slow Cooker
Small mixing bowl
Blender
Cast Iron Skillet (if using oven method)

Ingredients
  

Directions
 

Oven Directions

  • In a small bowl add chilis and cover with hot water and allow to soak for 45 minutes to one hour.
  • Meanwhile, season roast on all sides with salt and pepper to taste. Cut into 2 inch chuncks. Add 2 tbsp oil into hot cast iron pan on stove and sear on all sides. Doing in batches as to not steam the meat but to get it golden brown on all sides using more oil as needed.
  • In the blender, add all remaing items, blend until completly smooth. Adding a little water if needed to blend.
  • Pour sauce over chuck roast in the pan, place lid and braise in a 300 degree oven for 3 1/2 hours until meat is tender and shreadable.
    Serve on corn tortillas with onion, cilantro, and salsa. You can also make this into a Mexican style sandwich called a torta.

Instant Pot Method

  • Use the sear setting to sear the seasoned roast on all sides adding oil when needed, pour the sauce over the meat, set to beef/stew setting place lid on making sure the release valve is closed position. set timer for 70-75 minutes, let naturally realease for 10 minutes
    . Serve on corn tortillas with onion, cilantro, and salsa. You can also make this into a Mexican style sandwich called a torta.

Slow cooker Method

  • Place seasoned roast, and sauce into slow cooker, place lid and set on low for 8-10 hours or on high for 4-6 hours.
    Serve on corn tortillas with onion, cilantro and salsa. You can also make this into a mexican style sandwhichcalled a torta.

Notes

bread food wood dip
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Cochinita Pibil with Habanero Salsa

Cochinita Pibil with Habanero Salsa

Jenn’s Recipes Made Easy!
Mexican Pulled Pork in Achiote Sauce with Spicy habanero Salsa
No ratings yet
Course Dinner, Game Day, Holiday, Lunch
Cuisine Mexican

Equipment

Instant Pot or Slow Cooker
Blender
Medium Mixing bowl

Ingredients
  

Habenero Salsa

  • 1 Red Onion finely diced
  • 3 Habanero chilies seeded and sliced
  • ¼ cup Lemon Juice
  • ¼ cup White Vinegar
  • 1 tsp Mexican Oregano
  • 1 cup Hot Water
  • Salt and Pepper to taste

Pork Marinade

Directions
 

Habenero Salsa

  • Combine the red onion and habanero chilies in a medium bowl. Add the lemon juice, vinegar and water. Season with salt and pepper and oregano. Mix until well combined. Refridgerate at least one hour.

Pork Marinade

  • Combine achiote paste, onion, garlic, lemon juice, orange juice, vinegar, salt, pepper and oregano in the blender, blend until completly smooth.
  • Place the cut pork pieces into the instant pot/slow cooker, season with salt and pepper. Add the lard and the marinade onto the pork. Add 2 cups of water and place the lid onto the instant pot/slow cooker. Make sure the release valve is set to close.

Instant Pot Method

  • Set instant pot to meat/stew setting on High for 70 minutes. Let naturally release for 10 minutes. Shred pork and return to the Instant pot. Now, set the instant pot to saute for 30 minutes with the lid OFF.

Slow Cooker Method

  • Set slow cooker on low for 8 hours or high for 4 1/2 hours. Once complete, shred with fork place the liquid on the stove and reduce by half, return the liquid back to the slow cooker with the meat and combine.
  • Serve with warm tortillas and the Habenero salsa

Notes

Cochinita Pibil

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Steak Fajitas

Steak Fajitas

Jenn’s Recipes Made Easy!
Steak Fajitas
5 from 1 vote
Course Dinner, Game Day, Grill, Holiday, Lunch
Cuisine Mexican

Equipment

Flat top griddle
Large Mixing bowl

Ingredients
  

Directions
 

  • Preheat grill on high for 15 minutes until slightly smoking.
  • Mix the seasonings with the steak and vegetables in a large mixing bowl.
  • Add Vegetables and cook until a tender, about 10 minutes, stiring freakquently.
  • Once veggies are tender, remove from grill and set aside.
  • Add the sliced steak pieces making sure they are all in a single layer. Cook on high for 3 minutes turning accosionallly.
  • Add vegetables back to the grill with the steak and mix together for a few minutes to warm the vegetables up with the steak.
  • Once complete, add the flour toritillas and warm through on both sides.
  • Assembly fajitas and eat warm.
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Stuffed Poblanos

Stuffed Poblanos

Jenn’s Recipes Made Easy!
Poblanos stuffed with black beans and cheese
5 from 1 vote
Course Appetizer, Dinner, Game Day, Holiday, Lunch, Side Dishes
Cuisine Mexican

Equipment

9×13 Cake Pan
Sauce Pan
Blender
Large Mixing bowl

Ingredients
  

  • 4 Poblano Pepper Halved lengthwise, ribs and seeds removed. Leave the stems in tact.
  • 1 28 oz can Whole Plum Tomatoes With juice
  • 1-2 Jalapeños Minced, for less heat remove seeds and membraines
  • 2 Small Yellow onion Chopped coarse
  • 3 Garlic Cloves Peeled, 2 crushed, 1 minced
  • 2 19 oz cans Black Beans Drained and rinsed
  • ½ cup Cornmeal
  • 2 cups Pepper Jack Cheese Shredded
  • 1 cup Mozzerella Shredded
  • 2 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • ¾ cups Water
  • Salt and Pepper To taste

Directions
 

  • Pre-heat oven to 425° F
  • In a blender puree the tomatoes and their juices with the jalapeños, half the onions, and the crushed garlic until smooth. Season with salt to taste. Pour sauce into the 9×13 pan and spread evenly.
  • In the large mixing bowl, mix together the beans, cornmeal, 1 cup pepper jack cheese, the rest of the onions, minced garlic, cumin as well as the water, season with salt and pepper to taste.
  • Take each poblano half and stuff with bean mixture, making sure you have enough for all 8 pieces. Place stuffed poblanos in 9×13 pan on top of the sauce. Sprinkle poblanos with the remaning cheeses, making sure to cover completely. Cover pan with Aluminum foil, tightly, but making sure it doesn't touch the cheese top.
  • Place on middle oven rack for 45-55 minutes until poblanos are tender. Uncover and cook for another 10-15 minutes until cheese browned and sauce thickens. Remove from oven and let cool for 10-15 minutes.
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Chicken with poblano sauce

Chicken with Poblano Sauce

Jenn’s Recipes Made Easy!
Chicken breasts with a sauce made of poblanos and heavy cream
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch
Cuisine American, Mexican

Equipment

Blender
Large Skillet
Sauce Pan

Ingredients
  

Directions
 

  • Roast poblano under broiler until charred all over, turning as needed. Once fully charred place in sandwhich bag for 5 minutes. Remove from bag and take off most of the charred skin, seeds and membraines. chop coarsly.
  • Heat 1 tbsp oil in a sauce pan over medium heat, add the onion and garlic and cook until translusent and soft, 5-6 minutes. Next, add the chilies and the heavy cream. Cook 3 minutes.
  • Place all ingredients from the skillet into the blender, add the water and blend until completely smooth, add salt and pepper to taste.
  • Meanwhile, season the chicken breast with cumin, corriander and chili powder. Heat the remaining oil in a large skillet over medium heat. Cook the chicken 6-9 minutes each side until internal temp is 165° f. Serve with poblano sauce spooned over the top or as a dip.
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Bistec a la mexicana

Bistec a la mexicana

Jenn’s Recipes Made Easy!
Mexican style steak
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch
Cuisine Mexican

Equipment

Dutch Oven
Molcajete
Large Mixing bowl

Ingredients
  

  • ½ tsp. peppercorns
  • ¼ tsp. Cumin Seeds
  • 2 Garlic Cloves
  • 2 tbsp. Vegetable Oil
  • ½ medium onion chopped
  • 4 Serrano Chilies chopped
  • 4 Large Tomatoes chopped
  • 2 lbs. Beef Tips (Stew meat)
  • Corn Tortillas
  • ½ can Peas

Directions
 

  • In the Molcajete grind the peppercorns and cumin seeds, add garlic to make a paste.
  • Next add the paste to the beef tips in a large bowl, and mix togehter then add the salt and let marinate for at least 1 hour in the refrigerator.
  • Heat the oil in a large Dutch Oven over medium-high heat. Add the onion and cook for 4-5 minutes until the onion is soft and translucent. Add the marinated beef tips and cook until the beeef isbrowned on all sides 8-10 mintes.
  • Add in the Serannos and peas and cook for 5-6 minutes longer. Next, add in the tomatoes and season with salt and pepper to taste. Cover and cook 10-12 minutes until meat is tender and soft and the sauce thickens a bit.

Notes

Serve tortillas and with Arroz Rojo and Frijoles Negros Cremosos 
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Paquetes de pescado y camarones a la parrilla

Paquetes de pescado y camarones a la parrilla

Jenn’s Recipes Made Easy!
Fish and shrimp packets on the grill
5 from 1 vote
Course Dinner, Game Day, Grill, Holiday, Lunch
Cuisine Mexican

Equipment

Grill

Ingredients
  

Fish and Shrimp

  • 6 Tilapia fresh or if you can't find fresh, frozen and thawed may be used.
  • 1 lb. fresh white shrimp if you can't find fresh, frozen and thawed may be used
  • 6 hoja santa leaves fresh, if you can't find fresh, you may use dried
  • Salt and Pepper to taste
  • Vegetable Oil a little on each piece of fish

Pico de gallo

  • 4 Roma Tomatoes diced
  • 2 Jalapeños diced
  • 1 Large Onion diced
  • Salt and Pepper to taste

Directions
 

Fish and Shrimp

  • Place a piece of foil on clean work surface.
  • Add 1 piece of tilapia, salt and pepper to taste. Add a little oil and add 4-5 shrimp to each piece
  • Add pico de gallo to your liking. I add a lot because it will cook down into almost nothing if you don't use enough and you want there to be not only flavor but some of the ingredients left to eat.
  • Add 1 santa leaf cut into pieces (if using fresh) on top of the pico de gallo (If using dried, add 2 or 3 small pieces)
  • Grill 20-40 minutes depending on how hot your grill is (turning once)

Pico de gallo

  • Dice all ingredients into a small dice. Add salt and pepper to taste. put in large bowl, set aside.
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FAJITAS DE Arrachera y camarón

Fajitas de arrachera y camarón

Jenn’s Recipes Made Easy!
Skirt steak and Shrimp Fajitas
No ratings yet
Course Dinner, Lunch
Cuisine Mexican

Equipment

Large Skillet
Zip lock Bag

Ingredients
  

  • 2 lbs. Arrachera cut into 1 inch strips
  • 1 lb Large Shrimp peeled and deviened
  • 1 Large Onion sliced
  • 2 Jalapeños sliced
  • 1 Red Bell Pepper cut into 1 inch strips
  • 1 Yellow Bell Pepper cut into 1-inch strips
  • 1 tsp. Ground Cumin
  • 1 tsp. Ground Coriander
  • 1 tsp. Ancho Chili Powder
  • 1 tsp. Garlic Powder
  • 2 Tbsp. Butter
  • 1 tsp. Oil

Directions
 

  • Mix the seasonings together and split in half.
  • Heat skillet over medium- high heat then add ½ tsp oil. once shimmering add bell peppers, onions and jalapenos. Cook until tender but not mushy. about 5-6 minutes
  • Take veggies out of pan and set aside on a plate.
  • Add meat in a ziplock bag and add half of the seasoning and shake together making sure to coat all of the meat on all sides.
  • Add the other ½ tsp. oil and once hot and shimmering add the meat in batches, browing and cooking through about 2-3 minutes. Take the meat out and set it aside on a plate.
  • Once all of the meat is finished you should have some fat left in the pan with all the meat juices. Add the shrimp and the other ½ of the seasonings. Cooking the shrimp until translucent and pink, about a minute or 2 each side.
  • Once shrimp is fully cooked but not over cooked, turn off heat, add meat and its juices and veggies back to the pan with the shrimp and combine together and cook for 2-3 minutes warming the veggies back up on the residual heat from the pan.
    Serve hot with tortillas

Notes

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Enchiladas Suizas

Enchiladas Suizas

Jenn’s Recipes Made Easy!
Swiss chicken and cheese Enchiladas
No ratings yet
Course Dinner, Game Day, Holiday
Cuisine Mexican, Swiss

Equipment

Sauce Pan
9×13 Cake Pan

Ingredients
  

Directions
 

  • Preheat oven to 350° F
  • In medium sauce pan add the husked Tomatillos, chilies and onion and cover with enough water to just cover by 1 inch.
  • Bring to a boil over medium-high heat, boil until the tomatillos turn from bright green to a deeper olive green about 10-12 minutes.
  • Drain and transfer the tomatillos, onions and chilies to a blender, add the garlic and cilantro and salt and pepper to taste, and blend on high until completely smooth.
  • In a medium bowl mix the Mexican Crema and Heavy whipping cream together and season with salt.
  • Heat 1 tablespoon oil in a small skillet over mdeium-high heat, fry the tortillas until golden but still bendable and pliable about 10-12 seconds per side. Transfer to paper towels to drain.
  • Place the tortillas on a plate or other type of flat work surface, place the shredded chicken evenly among the tortillas and roll up each like a cigar shape. Spread ⅓ of the sauce into a 9×13 inch pan to cover the bottom evenly. (depending on how many you make or how big your pan is, will determine how many pans you will need to use)
  • Arrange the enchiladas in 1 layer, seam side down into the sauce in the cake pan. Making sure each are snuggly inside touching each other. Pour over the rest of the sauce, drizzle the cream mixture on top and sprinkle the cheese over top.
  • Bake the enchiladas until the cheese is melted and starting to get golden brown on top, about 30-35 minutes depending on your oven.

Notes

I serve with refried beans and yellow rice
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Slow cooker tacos de carnitas

Slow Cooker Tacos de Carnitas

Jenn’s Recipes Made Easy!
Shredded pork tacos in slow cooker
5 from 2 votes
Course Dinner, Game Day, Holiday
Cuisine Mexican

Equipment

Slow Cooker
Rimmed Baking Sheet Pan
Silicone Baking Mat

Ingredients
  

  • 3 lbs. Boneless Pork Shoulder Trimmed of excess fat
  • ¾ Cup Chicken Broth/Stock
  • ¾ Cup Orange Juice
  • 3 Tbsp. Lime Juice about 2-3 limes
  • 2 tsp. Salt
  • 1 tsp. Black Pepper
  • 2 tsp. Ground Cumin
  • 2 tsp. Mexican Oregano
  • 2 tsp. Ground Coriander
  • 2 tsp. Ancho Chili Powder
  • ½ tsp. Cayenne Pepper or to taste
  • 1 small Yellow Onion Chopped
  • Tbsp. Vegetable Oil
  • Corn Tortillas
  • Diced yellow onions, Cilantro for serving
  • Green Salsa

Directions
 

  • Cut pork into 2 inch pieces and place into slow cooker/instantpot. Pour in the chicken broth, orange juice and lime juice.
  • Sprinkle in salt, pepper, cumin, oregano, coriander, chili powder, cayenne pepper, onions and garlic. Mix all ingredients together.
  • Cover with lid and set slow cooker on low for 8 hours.
  • Once done, remove pork and shred by hand or with forks, leaving the liquid in the slow cooker.
  • Put your silicone baking mat onto the baking sheet tray.
  • Place pork on baking sheet, pour about 1 cup of the reserved broth (strained), drizzle with a little oil and toss the pork to coat, spreading evenly on pan.
  • Position oven rack on the top shelf in oven, preheat broiler to high.
  • Broil between 3-6 minutes until pork is browned with some crispy edges, stiring occasionally to get all sides of the meat the same.
  • Serve warm with onions and cilantro.

Notes

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