Name: Chilaquiles
Cuisine: Mexican
Ingredients: Three 5-inch corn tortillas, cut into quarters OR bag of pre-made corn tortilla chips; Avocado oil, for frying if you are making your own chips; 15 ounce can green or red enchilada sauce; 2 Tbsp butter; 2 large eggs; Kosher salt and freshly ground black pepper to taste; 1/2 cup shredded Monterey Jack or Pepper Jack cheese; 2-3 Tbsp finely chopped red onion; 2-3 Tbsp chopped cilantro; 2-3 Tbsp of your favorite salsa; 2-3 Tbsp of sour cream

Mexican

Chilaquiles

On the menu tonight – Chilaquiles!

If you aren’t familiar with Chilaquiles, it’s kind of like a sloppy version of nachos. In my opinion, it’s Mexican comfort food at its finest. Traditionally, you’d take some corn tortillas, cut them into quarters and fry them to make the “chips”. But, if you have a bag of corn tortilla chips, you can just use those – which is what I did for this dish.

It’s a really easy dish to make and it doesn’t take very long at all to put it together. There are different versions using either red or green enchilada sauce.

This is one of those dishes you can have for breakfast, lunch, dinner, or a late-night snack. I hope you’ll try making this dish and let me know how it turns out!

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Chilaquiles

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Chilaquiles

Ingredients

Three 5-inch corn tortillas, cut into quarters OR bag of pre-made corn tortilla chips
Avocado oil, for frying if you are making your own chips
15 ounce can green or red enchilada sauce
2 Tbsp butter
2 large eggs
Kosher salt and freshly ground black pepper to taste
1/2 cup shredded Monterey Jack or Pepper Jack cheese
2-3 Tbsp finely chopped red onion
2-3 Tbsp chopped cilantro
2-3 Tbsp of your favorite salsa
2-3 Tbsp of sour cream

Instructions

If making your own chips, heat the oil to 350 degrees

Carefully add some chips to the hot oil, cook about 1 1/2 min and then turn them over

Once browned to your liking remove them from the oil and put them on a baking sheet or plate lined with paper towels

Heat the enchilada sauce over medium heat until hot

In a separate pan, melt the butter over medium heat

Crack the eggs into the skillet and fry until fully cooked. You can either cover the eggs with a lid to finish cooking the top side of the eggs or flip them to finish cooking

Season the cooked eggs with salt and pepper to taste

While the eggs are cooking, start assembling the chilaquiles

In a shallow 1 quart dish, put a layer of the tortilla chips down, sprinkle them with about half of the cheese

Pour enough of the enchilada sauce over the tortillas and cheese to cover most of the chips

Add the remaining chips in an even layer

Top with the remaining cheese and more sauce (use as much or as little as you like)

Top with the fried eggs, red onion, cilantro, salsa and sour cream

Enjoy!

February 25, 2026 By Patrick Dulmage

Beef/ Mexican

Beef Birria Tacos

On the Menu Tonight – Beef Birria Tacos!

What are Birria tacos vs … tacos? Birria tacos are made with slow cooked meat, traditionally goat, or beef and are served with the broth the meat cooked in – a consomé. You dip the taco in the consomé, like you would a French Dip. They originated in Jalisco, Mexico.

As it turns out, this is a pretty easy dish to make. You may have to go to a Mexican grocery store or order the guajillo and pasillo peppers. Otherwise, you probably have what you need to make birria. For my first try, I used beef for the protein (one day I may try the goat). Even using beef, you have choices to make. You can use chuck roast or short ribs. You want some fat as it’s delicious and you’ll use the rendered fat later in the process.

Take the time to lightly toast the peppers and garlic to develop richer, deeper flavors. That process goes pretty quickly. Soak the peppers in hot water for about 10 minutes after you toast them. You’ll use a high power blender (like a Vitamix), to blitz the peppers, water, and garlic. If you don’t have a Vitamix, blend as best you can, and then strain the liquid as the pepper pieces (say that ten times) can be kind of leathery. Add some salt, Mexican oregano, and cumin to the peppers and garlic.

Once you have the marinade ready, pour it over the beef, add three cups water and one cup beef broth (I used Better Than Bouillon with a cup of water). Put it in the oven for three hours and you’re most of the way there.

When the beef is cooked, pull it from the oven, take it out of the pot, and let it cool enough to shred. In the meantime, if you have a fat separator, now is the time to use it. I don’t have one, so I used a small ladle to remove as much fat from the top of the consomé as I could. Save the fat! You’ll use that fat to brown the shredded beef.

There are a few more steps, but at this point, you’ll dip the corn tortillas in the consomé and add them (one or two at a time, whatever your pan will allow), top with some of the browned beef as the tortilla cooks. Add a little diced white onion and cilantro along with a squeeze of lime. Serve with a cup or small bowl of the consomé and you’re living large!

So, the next time you are in the mood for some authentic Mexican tacos, I hope you will try this recipe!

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Beef Birria Tacos

(1 votes, average: 5.00 out of 5)

Beef Birria Tacos

Ingredients

8-10 Beef Short Ribs / 3-4 lbs Chuck Roast
3-4 Guajillo peppers
3-4 Pasillo peppers (if you only have one or the other, that's fine)
1-2 tsp Mexican oregano
1-2 tsp cumin
1 Tbsp beef bouillon + 1 cup water
1 small white onion, finely diced
1 cup chopped cilantro
5 cloves garlic
Corn tortillas, approx 15-20
Kosher salt to taste
Freshly ground black pepper to taste

Instructions

Pre-heat a griddle or cast iron pan over low to medium heat

Pre-heat the oven to 325 degrees

De-seed the guajillo and pasillo peppers

Rip or cut the peppers into pieces that can be pushed flat

Smash the garlic cloves, but leave them in the garlic paper

Lightly toast the peppers and the garlic

Put the toasted peppers and garlic in the blender along with one cup of water

Blend until smooth

Add the oregano and cumin, then give it one more quick blitz

Put the short ribs in a large heavy pot (Dutch oven would be perfect)

Season with salt and freshly ground pepper

Cover the meat with the blended pepper and garlic mixture

Add two cups of water and one cup of beef broth

Put the pot in the oven, covered for 2 and a half hours

Check level of the consomé. If it looks like there isn't enough liquid for another hour of cooking, add a cup or so of water

Put the pot back in the oven for another hour

Prepare the onions and cilantro, along with any other toppings you may want on the tacos

Once the meat has finished cooking in the oven, take it out and shred it with tongs and a fork

Use a ladle and carefully take some of the fat from the top of the consomé, put it in a pan and put in some of the shredded meat to give it a little crisp

Take out the meat and set aside

Dip one or two tortillas in the consomé, then put in the hot pan that you crisped the meat

As the tortilla cooks, top with some meat, along with some diced onion and chopped cilantro

Repeat until you have enough tacos to serve

Serve the tacos with a cup or bowl of the consomé

Enjoy!

December 24, 2025 By Patrick Dulmage

Beef/ Mexican

Spicy Ground Beef Tacos

On the menu tonight – Spicy Ground Beef Tacos!

This is a really easy to put together meal and it tastes SO good and so much better than the drive-thru tacos.

It doesn’t require any special spices or ingredients. You probably have everything you need in your pantry and spice rack. The entire meal comes together in about 40 minutes, including prep work.

The next time you are craving Mexican food, I hope you’ll try my Beef Tacos!

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Beef Tacos

(1 votes, average: 5.00 out of 5)

Beef Tacos

Ingredients

2 Tablespoons olive oil or beef tallow, or duck fat
1 Vidalia or yellow onion, finely diced
3-4 cloves minced garlic
1 Tbsp tomato paste
2 Tbsp Worcestershire sauce
1 Tbsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1 1/2 - 2 lbs ground beef (look for ground chuck and brisket)
Kosher salt and freshly ground pepper to taste
1 15 oz can Rotelle tomatoes or fire roasted tomatoes
1-2 tsp hot sauce
12 taco shells (corn or flour)
Shredded iceberg lettuce, shredded cheddar cheese, pickled jalapenos, about a 1/2 cup freshly chopped cilantro, sour cream, for topping

Instructions

Pre-heat a 12" cast iron pan, over medium heat

Add the olive oil and onions

When the onions start to get translucent, add the garlic - stir to combine

Add the tomato paste and stir to combine (give the tomato paste a chance to lose the tinny can taste)

Add the spices (I highly highly recommend having the spices pre-measured and in a bowl prior to turning on the stove)

Mix the spices with the onions and then add the ground beef

Start breaking up the ground beef into smaller pieces

Add the Worcestershire sauce and continue stirring

Once the ground beef has brown and you don't see any more pink, add the Rotelle tomatoes - stir to combine

Season with Kosher salt and freshly ground pepper

Taste and adjust seasoning

Add a dash or two of your favorite hot sauce and about a 1/4 cup of water

Reduce the heat to a simmer and let the sauce thicken

Once finished, put a spoonful or two in your taco shell (pro tip - don't over fill the shells! Leave room for the lettuce, cheese, etc)

Garnish with some freshly chopped cilantro

December 10, 2025 By Patrick Dulmage

Chicken/ Mexican

Suiza-Style (“wet”) Chicken Burritos

On the menu tonight – Suiza-style Chicken Burritos!

Mrs asked me to make burritos tonight. Mrs gets what Mrs wants!

A little research in looking for burrito recipes, I wasn’t really finding a lot, at least when looking at “authentic” Mexican recipes. I pretty much came up with my own recipe based on things I’ve had at Mexican restaurants that I’ve enjoyed.

Since I knew that I wanted a “wet” burrito, I started with the sauce. I used three different dried chili peppers that I re-hydrated in water along with some chicken bullion powder. I chopped an onion and four cloves of garlic and got those sauteing in a pan. I added some cumin, to bloom it, along with some cayenne pepper for heat.

For the chicken, I took a shortcut and used rotisserie chicken.

I hope the next time you are craving Mexican food, you will give this recipe a try!

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Chicken Burritos

(1 votes, average: 5.00 out of 5)

Chicken Burritos

Ingredients

1 Whole roasted chicken or rotisserie chicken
1 Vidalia Onion, diced
4 oz can Hatch green chilies
8 oz can Rotelle Tomatoes with chilies
16 oz can fire roasted tomatoes
1 can refried beans
12 8" flour tortillas
1 guajillo, 1 ancho, and 1 pasillo pepper, dried peppers. Cut the tops off, de-seed, and re-hydrate
8 oz grated medium cheddar cheese
8 oz grated pepper jack cheese
2-3 Tbsp ground cumin
salt and pepper to taste

Instructions

Take the rotisserie chicken off the bone and shred it to small, bite-sized pieces

Put the onions in a large cast iron pan over low heat

Add the cumin to bloom the spices

As that heats up, put the dried peppers in a blender with about 2 cups of water along with the chicken bullion powder

Blend until you don't see any pieces

As the onion cooks, stir it and then add the hatch green chilies

Stir to combine

Add the Rotelle and fire roasted tomatoes, stir to combine

Cook 3-5 minutes, then add about 3/4 of the peppers that you blended (Reserve some to top the burritos)

Bring to a boil

Add the shredded chicken, mix to combine

Cut the heat and let the mixture cool enough to touch

While the mixture cools, prepare the refried beans

Put the beans in a medium sized mixing bowl

Add a ladle of the liquid from the chicken you cooked

Mix the beans and pepper. Taste and adjust seasoning. Add more liquid if the beans seem too thick

Preheat oven to 350 degrees and start assembling burritos

Heat three or four tortillas in the microwave for about 30 seconds - long enough to get them pliable

Put a dollup of the refried beans on the tortilla, making a line down the middle. Don't go all the way to the edge as you'll need some free space at the edges to fold and roll

Put about a 1/4 cup of the chicken mixture on top of the refried beans

Sprinkle some grated pepper jack cheese on top of the chicken mixture

Bring the edges on either side of the mixture together, meeting in the middle

Bring the bottom edge up and try to bring the mixture in towards you to tighten it all up as you roll the burrito to a close (you may want to watch some videos for how to roll a burrito)

Put the newly minted burrito in a baking dish, seam side down ( I put some of the tomato pepper liquid on bottom of the baking dish)

Repeat until you've rolled all your burritos

Spoon the tomato pepper liquid over each burrito

Sprinkle grated cheddar cheese on top the burritos

Bake for about 30 minutes

Once the cheese is bubbly, you know they are done

Serve with some Mexican rice and refried beans

October 12, 2025 By Patrick Dulmage

Chicken/ Mexican

Chicken Bean and Cheese Enchiladas

On the menu tonight, Chicken Bean and Cheese Enchiladas!

I had some leftover chicken that I needed to do something with, so I decided to make enchiladas. When I was looking at recipes, I started on my own site because I know I’ve made a few varieties of enchiladas in the past. Surprisingly, I hadn’t made a chicken and bean version – until now!

Mrs wanted a version with red enchilada sauce, so that’s what she got. The entire dish went together pretty easily. There was minimal chopping and after that I mixed everything in a bowl to prepare for assembly. I used 6″ corn tortillas to wrap the filling.

The next time you’re in the mood for Mexican food, I hope you’ll try my version of Chicken Enchiladas!

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Chicken Bean and Cheese Enchiladas

(No Ratings Yet)

Chicken Bean and Cheese Enchiladas

Ingredients

3 cups cooked and chopped chicken (I used chicken thighs, but a whole rotisserie chicken would be perfect)
12 - 14 6 inch corn tortillas
1/2 - 1 Vidalia onion, diced
1 Jalapeno pepper, seeded and diced
1 15 oz can re-fried beans
3 cups Shredded Monterey Jack Cheese
1 1/2 tsp oregano
1/4-1/2 tsp cayenne pepper
16 0z can red enchilada sauce
Kosher salt and freshly ground pepper to taste
Sour cream for service

Instructions

Pre-heat oven to 375 degrees

Pre-heat a medium pan over medium heat, add about a tablespoon of olive oil along with the onion and jalapeno

Cook until translucent, about 5-6 minutes, then set aside to cool

In a large mixing bowl, combine the re-fried beans, 1 cup of the shredded cheese, oregano, cayenne pepper, chopped chicken

Add the onions and jalapeno, stir to combine and season with a little Kosher salt and freshly ground pepper

Prepare a 13x9in baking dish with spreading enough of the enchilada sauce on the bottom of the baking dish

Prepare the tortillas by putting them on a plate and cover with a damp kitchen or paper towels, then microwave for 30 seconds to a minute to make them more pliable

Start filling the tortillas with approximately 1/4 cup of the filling. I used an ice cream scoop that was about 1/4 cup

Spread the mixture of the filling down the middle of the tortilla and roll as tightly as you can without breaking it

Place the filled tortilla in the baking dish, seam-side down, repeat with the rest of the tortillas, filling the baking dish

Spoon the rest of the enchilada sauce over each filled tortilla, making sure they all have some sauce on them

Sprinkle the remaining cheese over the enchiladas, then put the baking dish in the oven

Bake for about 30 minutes or until the cheese is bubbly and a little browned. Feel free to use the broiler if you like

Serve with a little sour cream and any other toppings you might like

December 24, 2024 By Patrick Dulmage