Nopales en Salsa Verde #AtoZrecipechallenge

Thin slices of nopales sauteed with onion and banana peppers in a spicy tomatillo salsa topped with crumbled queso fresco are a quick and easy side dish, garnish, or meatless filling for tacos.

I haven't forgotten about my A to Z Recipe Challenge. It is still on, I just had to hit the pause button for a little while because real life got in the way. But, things have settled back into our normal routine and I'm ready to get back to finishing this challenge.

Classic Mexican Michelada #AtoZrecipechallenge

A Michelada is a flavorful Mexican cocktail made with beer, Clamato (tomato juice with clam juice), and various seasoning like salt, lime juice, Worcestershire sauce and your favorite bottled hot sauce.

To paraphrase the most interesting man in the world... I don't always drink beer, but when I do it's in an ice-cold, spicy Classic Mexican Michelada. Micheladas are a popular beer cocktail often referred to as the Mexican Bloody Mary. (Although I prefer my Bloody Marías with tequila.) The classic Michelada is made with light or dark Mexican beer, Clamato, and a variety of seasonings and spices.

Tacos de Lechuga #AtoZrecipechallenge

Tacos de Lechuga are a delicious way to enjoy tacos, even if you're on a low carb diet.

Okay boys and girls, we are almost halfway through the A to Z Recipe Challenge. Today's recipe is brought to you by the letter L and these Tacos de Lechuga (Lettuce Tacos).

Kiwi Lime Sorbet #AtoZrecipechallenge

Cool, tart, and refreshing homemade sorbet made with fresh kiwi and lime juice.

K is for kiwi, as in this Kiwi Lime Sorbet.

Taquitos de Jamaica (Hibiscus Flower Taquitos) #AtoZrecipechallenge

Crispy taquitos filled with sauteed flor de jamaica (hibiscus flower) and queso fresco topped with lettuce and pickled red onions are a delicious meatless option perfect for Lent.

J is for Jamaica, as in flor de jamaica, which is Spanish for hibiscus flower. Dried hibiscus flowers are used to make one of Mexico's most popular aguas frescas: Agua de Jamaica. Many people make the mistake of tossing out the rehydrated flowers once the agua fresca is made, which is a huge mistake. Rehydrated flor de jamaica is totally edible and can be used as a filling for tacos, tostadas, quesadillas, and empanadas.

Italian Pasta Salad #AtoZrecipechallenge

Creamy Italian Pasta Salad made with rotini pasta, bacon, salami, pepperoni, olives, Mexican crema, two types of cheese (parmesan and Manchego), and Italian dressing.

For today's recipe in my A to Z Recipe Challenge, I could not think of a Mexican recipe or ingredient with the letter I. (If you have any suggestions, let me know in the comments, in case I ever decide to do another A to Z Challenge.) Ice cream is always the first thing that comes to mind when thinking about foods that start with the letter I (we play a lot of Scattergories), but I already had an ice cream recipe planned for another letter of the alphabet, which I'll be posting later this week.

Horchata de Cacahuate #AtoZrecipechallenge

Roasted unsalted peanuts are what give this horchata it's unique and refreshing flavor!

H is for Horchata de Cacahuate. Horchata is a traditional Mexican agua fresca made with rice. But there are also many versions of horchata made with other grains and ingredients like oats, dried cantaloupe seeds, and even roasted peanuts. Just be sure to use unsalted roasted peanuts. Raw and/or salted peanuts do not work for this recipe. If you like Mazapan (a traditional Mexican candy made with ground peanuts and cinnamon), you are going to love this Peanut Horchata (aka Agua de Cacahuate).

Ground Beef Picadillo #AtoZrecipechallenge

Traditional Mexican Picadillo made with ground beef and vegetables in a ancho and guajillo chile broth.

Continuing on with the A to Z Recipe Challenge, G is for ground beef. When I think of ground beef, the first thing that pops into my head is Pappy's Picadillo. Pappy's ground beef picadillo was part of our regular weekly dinner rotation when I was growing up, although he'd switch up the ingredients every now and then.

Chicken Vegetable Sopa de Fideo #AtoZrecipechallenge

When you're sick, there's nothing quite as comforting than a bowl of Sopa de Fideo with chicken and vegetables in a spicy tomato broth, just like your abuelita or tías used to make.

Today's recipe for my A to Z Recipe Challenge is brought to you by the letter "F" and this classic Fideo Soup with chicken and vegetables that always takes me back to my childhood. I suffered from bronchitis and earaches a lot when I was a kid, and my grandmother always made me this comforting soup to help nurse me back to health. Now that I'm older I still crave this soup when I'm sick, and I also make it for my kiddies when they aren't feeling well.

Chicken Vegetable Sopa de Fideo 


Ingredients:

• 4 roma tomatoes
• 1/2 medium white onion 
• 1 serrano chiles, stems removed 
• 1 garlic clove 
• 2 cups water
• 2 tablespoons vegetable oil 
• 8 oz. fideo or vermicelli pasta 
• 8 cups chicken broth
• 2 to 3 cups shredded chicken 
• 3 medium carrots, peeled and diced 
• 2 medium Yukon Gold potatoes, peeled and diced 
• 2 medium zucchini or Mexican calabacitas, diced
• 4 sprigs fresh cilantro (optional) 

Directions:
Puree the tomatoes, onion, serrano chile, garlic, and the water in a blender until smooth; set aside.

Heat 2 tablespoons vegetable oil in a Dutch oven or 3-quart saucepan over medium-high heat. Fry the fideo, stirring constantly, until golden brown. Carefully pour in the tomato puree, stirring gently to combine. Stir in the chicken broth, carrots, potatoes, zucchini, and cilantro. Cover saucepan and let soup come to a boil. Reduce heat to low; season with salt, to taste. Continue to simmer over low heat for about 20 minutes or until the vegetables are for tender. Remove cilantro.

Ladle into bowls and garnish with fresh cilantro leave. Serve with warm tortillas. Enjoy!

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Ensalada de Esquites (Mexican Street Corn Salad) #AtoZrecipechallenge

All the flavor of traditional Mexican street corn in a cool, refreshing salad perfect for your next barbecue!

If you've never tasted a Mexican elote (corn on the cob), topped with a combination of Mexican crema, mayo, crumbled queso fresco, and Tajín, you are really missing out! It is a popular Mexican street snack that is impossible to resist.

Traditionally, Mexican street corn is served whole on the cob, but the corn can also be served sliced off the cob into a cup with all the toppings. When served in a cup, this dish is often called esquites or elote en vaso (corn in a cup). The corn is usually served warm, but it's also really good served cold and makes for a delicious salad perfect for a family cookout or barbecue.

Ensalada de Esquites 
(Mexican Street Corn Salad) 


Ingredients:

• 3 cups corn kernels, drained or defrosted 
• 1-1/4 cups queso fresco, crumbled
• 1/3 cup Mexican crema 
• 1/3 cup mayonnaise
• 1/4 cup Parmesan cheese 
• 1-1/2 tablespoons Tajín (chile lime powder)

Directions: 

Mix together the Mexican crema, mayonnaise, Parmesan cheese, and Tajín in a medium bowl. Stir in the corn kernels and queso fresco; season lightly with salt, if desired. Cover and refrigerate for at least 2 hours before serving. Enjoy! 

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Discada #AtoZrecipechallenge

Discadas are a type of Mexican stir-fry that is traditionally prepared in a large disco (plow disc)--also known as a cowboy wok--over an open flame.

Continuing with my A to Z Recipe Challenge, today's recipe is brought to you by the letter D and this Discada Norteña. Discadas are a meat lover's dream made with a little bit of everything from bacon to spicy Mexican chorizo to steak, pork chops, ham, and hot dogs. There are also a few veggies like onion, bell pepper, serrano chiles, tomato, and garlic added to the mix. And to finish it all off we add Mexican beer and Clamato, with a splash of Worcestershire sauce and Jugo Maggi (a seasoning sauce also used to make Micheladas).

Cebollas Encurtidas (Pickled Onions) #AtoZrecipechallenge

Cebollas Encurtidas is a popular garnish for tacos and tortas (sandwiches) made with sweet red onion, tart lime juice, and spicy serrano chiles.

C is for cebollas encurtidas. Certain dishes require a particular garnish or topping. Such is the case with Cebollas Encurtidas (pickled onions). I can't imagine eating Tacos de Carnitas or a Torta Ahogada or Cochinita Pibil without a generous helping of pickled red onions on top. Recipes for Cebollas Encurtidas can vary from family to family. Our family's recipe is pretty simple as it only requires four ingredients, including salt. If you're not big on spicy food, feel free to omit the serrano chiles. Of if you prefer something spicier, substitute a fresh habanero pepper for the serrano chiles.

Black Bean and Chorizo Pizza #AtoZrecipechallenge

Refried black beans, spicy chorizo, and pickled jalapeños give this pizza a tasty Mexican twist!

B is for Black Bean & Chorizo Pizza! The last time I made this pizza my family declared it to be their all-time favorite and the best pizza I've ever made.

Alambres Hawaianos #AtoZrecipechallenge

Made with sweet pineapple and sizzling strips of smoked pork chops, bacon, onion, and roasted poblano peppers topped with melted cheese these Alambres Hawaianos make for a delicious filling for tacos, burritos, or empanadas.

For the month of April I am participating in an A to Z Recipe Challenge, which means I will be posting a recipe for every letter of the alphabet. That's 26 recipes over the course of the next 30 days! I spent most of last month brainstorming ideas and planning ahead to bring you a variety of Mexican and Mexican-inspired dishes and desserts. Funny thing I noticed is that most of my recipe ideas, in both English and Spanish, usually start with the letter C or P. I wonder why that is?

To kick things off, today's recipe is brought to you by the letter A. A is for Alambres Hawaianos. Alambres are a traditional Mexican dish made with thin slices of grilled steak, pork, or chicken sauteed with bacon, onion, and bell pepper. Alambres are similar to what you know as fajitas, but alambres are also topped with oodles of melted cheese. Alambres Hawaianos are a fun twist to a classic Mexican recipe made with smoked pork chops, roasted poblano strips and chunks of sweet pineapple. Serve Alambres Hawaianos with warm corn or flour tortillas and top with a spicy Mexican salsa (like Chile de Molcajete or Salsa Taquera Roja).

Alambres Hawaianos 


Ingredients:

• 6 poblano peppers 
• 6 slices bacon, cut in 1-inch pieces 
• 2 lb. smoked pork chops, cut in thin strips
• 1 medium white onion, roughly chopped 
• 2 fresh serrano chiles, finely chopped (optional)
• 1 (14 oz.) can pineapple chunks, drained 
• 1-1/2 cups shredded Manchego or Chihuahua cheese 

Directions:
Heat a comal over high heat. Roast the poblano peppers, turning occasionally, until completely blistered and charred; remove from heat. Transfer roasted peppers to a plastic bag; cover and let sit for 10 minutes. Remove charred skin from peppers, along with the seeds and stems. Slice roasted peppers into thin strips.

Fry the bacon in a large skillet or Dutch oven over medium-high heat until golden and crisp. Remove cooked bacon with a slotted spoon to a paper towel-lined plate to drain excess grease. Add the smoked pork chops and let fry until completely cooked and lightly browned. Add the onions, serrano chiles (if using), poblano peppers, and pineapple chunks; season with salt to taste. Sauté for 10 to 12 minutes, stirring occasionally; remove from heat. Sprinkle cheeses over mixture. Cover and let sit for 5 minutes until cheese has completely melted. Serve with warm corn or flour tortillas. Enjoy!

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