Patrick Calhoun's Blog, page 23
February 27, 2019
Pasilla Chile Salsa
So what’s the easiest way to get your kitchen familiar with some new chiles? Use them to make a simple salsa and not only will you get a snapshot of the chile’s flavor profile, but you’ll get a lip-smacking Salsa that you can use on tacos, eggs, or even just with some chips. That’s what...
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February 20, 2019
Mexican Cooking Crash Course
Our free Mexican Cooking Crash Course is now available! To check it out you can click the Crash Course tab in the top menu bar (or click here) but I will also go over some tips in this post to ensure you get the most out of it. The Course is designed to quickly...
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February 15, 2019
Salsa de Aguacate (Avocado Salsa)
This post is for all of you who are diehard fans of that mysterious, creamy green sauce at your local taqueria. It’s not guacamole, and it doesn’t even seem like Salsa, but it’s strangely addictive and it works wonders on tacos, so what is it?! And more importantly, how do I make it?!! How To Make...
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February 6, 2019
Gorditas Recipe
Homemade Gorditas are an easy way to turn leftovers into a meal that you actually look forward to! Is that possible?! Picture thick, delicious masa cakes stuffed with your choice of filling and you’re on the right track. The thing is…you’ve got loads of choices on how to make your Gorditas: Thick vs. thin Fried vs....
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January 30, 2019
3 Different Masa Harinas To Choose From
There’s a good chance you’ve cruised past the Masa Harina in your local grocery store without realizing the potential you just left in your wake — but no more! Most likely you’ve got one of these 3 options on your supermarket shelf: From left to right: Maseca, Bob’s Red Mill, and Gold Mine. Maseca is...
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January 24, 2019
Mexican Shredded Beef
Lately I’ve been simmering brisket in homemade enchilada sauce to make some big batches of fiery Shredded Beef. And since you’re already an expert at making your own enchilada sauce (right?!!) then you can consider this an easy way to make some ultra-flavorful beef that will work wonders in tacos, burritos, enchiladas, etc. How To...
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January 16, 2019
Flour Tortillas Made With Bacon Fat
In addition to queries about Mexican oregano, one of the most common questions I get on the site involves the universally loved bacon: Can I use the leftover bacon drippings to make flour tortillas? Up until last week my response was always a bit cautious, as if those tortillas would be second rate to our...
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January 9, 2019
Chicken Burritos with Avocado Salsa Verde
I hope this post will get these Chicken Burritos into your expanding list of No-Thinking-Involved meals. They’re perfect for those nights when you’re starving and nothing sounds good — especially anything that involves lots of work in the kitchen. I make them all the time and they rely on one of the most dependable sauces in...
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December 27, 2018
Top Recipes of 2018 from Mexican Please
Well, it’s that time of year for a “Best Of” list, so let’s do it! Thanks much to all of you for your support and feedback — it makes it easy to put the work in when I know you’re out there making scrumptious meals for your family and friends! I added 60 recipes to...
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December 19, 2018
Easy Pozole Verde
In Mexican cuisine there are two versions of Pozole that you’ll frequently come across: Pozole Rojo and Pozole Verde. Pozole Rojo is typically served with pork and relies on a longer simmer in a red sauce made from dried chilis. Pozole Verde uses tomatillos as the base and when loading it up with chicken you...
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