Pozole is one of the classics of Mexican cookery, a rich and hearty hominy stew. It’s also a time commitment, so this weeknight version uses fresh, spicy chorizo to shortcut both time and spicing.
Migas are a great way to use up old corn tortillas, or for that matter old corn chips. This version used sauteed cauliflower for a quick, satisfying vegetarian breakfast.
Sweet, flaky biscuits with the flavor of corn tortillas. Salty, spicy chorizo. It’s a breakfast worth getting up for, even for a night owl like me.
Little cubes of sweet potato jostle with black beans and diced poblano pepper in rolled corn tortillas with a gentle drape of cheeses and a velvety brick-red sauce. Yowza.
King Ranch casserole is a Texas classic, creamy and chickeny and just barely spicy. My version keeps all the things that make it great, while also brightening it up a bit for modern tastes.
One of the reasons I started this blog was to track my own cooking. I have trouble keeping track of the things I cook, because my cooking is a mix […]