Red enchiladas Sauce Recipe/Receta deEnchiladas Rojas

Enchiladas rojas is one of those dishes that are cooked differently in every home. Each cook has his/her own recipe, so this is my own version based on my mom’s way of cooking them. In my hometown it is common to have enchiladas for breakfast or brunch and served with a semi-dried salted meat known as “Cecina”. They are topped with crumbled fresh cheese and chopped white onion.

This plate served family style has a variety of enchiladas using green, red, tomato, mole, bean, pipian and cream salsas. Served at the restaurant "El Huasteco", in my hometown Tampico, Tamps.

Pin It

Meatball Soup Recipe/Receta de Sopa de Albondigas

 
I am updating the pictures on this Soup, it was published in April 2009.

Sopa de Albondigas is one of those comfort foods that brings back memories of my homeland. My mom always adds potatoes, carrots, chayotes, or some sort of vegetable into the tomato broth to make enough for a large family like ours. And it is a good way to get the kids to eat their veggies. The taste of mint in this dish is essential.
This recipe is adjusted from the book The Cuisines of Mexico by Mrs. Diana Kennedy, published in 1972. In her book the name of the recipe appears as: “Albondigas de Jalisco”, and as she has mentioned, every region has its own recipe and my guess is that everyone will say: "my mom’s albondiga's soup is the best".
This soup is great to have for the cold weather that seems like it will stick around here for a little longer. It will make you want to go back for a second plate, but refrain yourself from doing so and freeze some for later on. You’ll be glad you did!

Pin It