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  1. This is one of my favorite meat dish. And yours seems so appetizing here, I think I’m getting hungry…
    We had a similar dish in a mexican restaurant during our summer holiday, but I think it had a special sauce in it. Do you have any idea what it could be?

  2. Mely que rico! Oye, pudiera pedirte un favorsito? Cuando puedas me darias tu receta para hacer arroz? Imagino que ha de ser super rica. Yo hago mi arroz de siempre, pero recuedo el tipico sabor de arroz de los restaurantes y nomas no me sale…
    Un abrazo!

  3. loved this recipe! Very simple and easy ingredients for me to find in Bosnia. I am from California and have always tried to create new mexican dishes. It is very hard to find anything spicey here in Bosnia and for me I grew up on Mexican food and always crave it. Do you have any recipes for soup (Menudo)? Please help me so that I can have my mexican food fix:)

    Thanks
    Vanessa

  4. Hello Vanessa,

    Thanks for visiting my blog.
    Please send me your email to email you the recipe for menudo. You can write a comment with you email but I won't publish it for your privacy.

    Regards,

  5. my hubby loves this food bless him he is the only one working i lost my income thanks for the recipes he deserves this and i will be cooking it for him real quick

  6. Tengo una pregunta acerca de las enchiladas suizas, como le hacen para que la tortilla no se rompa, he hecho esta receta y me quedaron con chilaquiles :(. Gracias. Mary

  7. Hola Mary,

    Las calidad de las tortillas es algo bien importante para hacer ciertos platillos. SI vives en Estados Unidos encontramos unas tortillas muy quebradizas y que facilmente se deshacen al contacto con la salsa. O algunas que absorben mucho aceite como me paso con unas que compre para tostadas, parecian esponjas. 🙂

    No se en que parte vivas pero si puedes conseguir la marca de tortillas "mission" pueba con ellas. Ahora dejalas dorar un poquito en el aceite pero que aun esten plegadizas, de esta manera son mas resistentes a la humedad de la salsa y no se te quebraran tan facilmente.

    Espero a la proxima tengas mas suerte con las tortillas.
    Saludos y muchas gracias por visitar el blog.

    Mely

  8. Mely: I made this yesterday and it turned out awesome! My husband has not stopped talking about it! In fact he ate it for both lunch and dinner. And let me tell you this man is picky so if he enjoyed it that's saying something.

    He is Mexican and I am American. We are currently living in Mexico but, believe it or not, it's difficult to find good Mexican dishes over here. We only have Street Food (Gorditas, Quesadillas, etc), Cocina Economicas or a few fancy places, but nothing resembling a good family restaurant like we have in the states. I actually prefer to eat in and am trying to learn to cook all the foods my husband grew up on. So thank you very much for this and I can not wait to try more of your recipes.

  9. Mely: I made this yesterday and it turned out awesome! My husband has not stopped talking about it. In fact he ate it for both lunch and dinner. And let me tell you that man is picky so if he enjoys it that's really saying something.

    He is Mexican and I am American. We are currently living in Mexico (near Iguala, GRO). Believe it or not it's difficult to find good Mexican dishes over here. We have Street Food (Gorditas, Quesdillas, etc), Cocina Economicas, & a few fancy places, but nothing resembling a good family restaurant like we have in the States. I actually prefer to eat in and am trying to learn to cook all of the foods my husband grew up on. So thank you for this and I am looking forward to trying more of your recipes.

    • Hello Ginny,

      Thank you for taking the time to leave a comment. It is so nice to know this recipe was well accepted by your husband. when growing up, my mom sometimes will add vegetables to this dish to make us, picky eaters kids, have some vegetables. She used to add chayotes, zucchini or carrots. Just giving you an idea.

      Again thank you and happy cooking!

      Mely

  10. Hi Mely!

    I would love to try this tonight. It looks delicious! Just a question on the process though. When we cook tenderloin or sirloin sliced thinly (usually just takes a couple of minutes to cook, like steaks) for more than 5 minutes, it easily becomes tough or chewy instead of tender. In this recipe, it's about 22 minutes after adding the beef. My husband is quite picky about "overcooked" beef and likes it cooked "just right". I'm afraid it'll make the beef tougher again if I cook it that long. Any advice? Is it the type of meat? Or cooking process? I have sirloin in the freezer now. Can I use that instead?

    • Hello Nikki,

      Sorry for the late reply, I guess we are in different time zones 🙂 You're right, when cooking with tenderloin or rib eye, the cooking times are shorter. We use grass-fed and it usually takes longer compared to commercially sold meats. Reduce the meat's cooking time to 4 minutes then add the rest of the ingredients as listed, reducing the total cooking time to 15 minutes.
      And yes, you can use other types of meat. Most of the cooking time after adding the meat is at a low temperature, to gently simmer the sauce and have a tender meat.

      Thanks for visiting and happy cooking,

  11. Mely, estoy aprendiendo a cocinar para mi solamente debido al fallecimiento de mi esposa hace casi un año. Quisiera agradecer tu guia culinaria pues un reflejo de mi alimentacion durante mis años mozos. La facilidad con que presentas la elaboracion de los platillos es unica e increible. Gracias por todo!!

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