Tag Archives: Mexican cuisine

Karl’s Nayarit Pozole Roja

Adapted from a Family Cookbook Project recipe

Jan and Eilene went to Hopi this summer and came back loving hominy. I made some Hopi beans and hominy, but I used canned corn for the dish. I bought a bag of pozole corn with the intent of making it fresh, but Eilene said she wanted Mexican pozole instead.

Note: In some American recipes it is spelled posole.

Karl’s Nayarit Pozole Roja

Karl’s Nayarit Pozole Roja

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Filed under California Fusion, Holidays, Main Dishes, Pork

Karl’s Chicken Enchiladas

A few weeks ago, I tried to make some enchiladas the way I thought my mother, Claudia, had made them. While this was not one of the recipes that I took down when I left home, I had watched her make them several times. While my enchiladas looked good in the pan, they were hard to serve without them completely falling apart.

Karl’s Chicken Enchiladas

Karl’s Chicken Enchiladas

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Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices, Weeknight

Karl’s Poblano and Bean Enchiladas

Jan had brought some ghost chili products back from a trip to Monterey. As a result, I was doing a Cal-Mex cuisine Sunday dinner. I did not want the usual beans and rice, so I decided to make enchiladas.

Karl’s Poblano and Bean Enchiladas

Karl’s Poblano and Bean Enchiladas

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Filed under Beans, Side Dishes

Karl’s Chile Chicken Spice Blend

I had run out of my usual four chile chili powder, so I threw together a new blend for my chicken soup. Continue reading

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Filed under Sauces and Spices, Vegan, Vegetarian

Karl’s Simplified Mole Poblano

Several years ago, I tried to make an authentic mole. This is a Mexican sauce—like many others—with no set list of ingredients. Basic ingredients include chilies, fruit, some kind of seeds or nuts, one or more herbs and/or spices, and frequently chocolate. Just about every family, in Mexico and beyond, has their own variation—some with as many as 30 ingredients.

Karl’s Simplified Mole Poblano

Karl’s Simplified Mole Poblano

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Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian

Karl’s Sopa de Camarón

Jan’s newly discovered Mexican family lives/lived on the boarder of Jalisco and Nayarit. Jan decided on a Mexican Christmas feast of crab tamales, I though a shrimp soup would go nicely as a starter. I found a site on Nayarit cuisine that described a caldo de camarón (shrimp broth).  Adding some tomatoes, fresh shrimp, and cilantro makes it soup.

Karl’s Sopa de Camarón

Karl’s Sopa de Camarón

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Filed under Shrimp, Side Dishes, Soups

Karl’s Jalisco Pico de Gallo

Jan recently discovered that her birth father’s people live/lived in the mountainous region of along the Jalisco / Nayarit border. She asked for a Mexican Christmas with tamales this year. I decided that I needed a salad to go with them. A site I found describing Jalisco cuisine mentioned a pico de gallo of “pieces of jicama, orange, pineapple with lime juice and ground chili.”

Karl’s Jalisco Pico de Gallo

Karl’s Jalisco Pico de Gallo

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Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Quick Chili Powder

Chili powder—as a blend of spices—is composed chiefly of chile peppers and mixed with other spices including cumin, oregano, garlic powder, and salt. While there is some agreement about which spices this blend should contain, the amount of each is a matter for debate. This is not improved by the linguistic confusion between “chili powder”—as a blend of spices—and the “chili powder”—as in powdered dried chilies—used in those blends. In addition to the basic ingredients, some add other herbs and spices and still call it “chili powder.”

Karl’s Quick Chili Powder

Karl’s Quick Chili Powder

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Filed under Sauces and Spices, Vegan, Vegetarian

Karl’s Weekday Tacos al Pastor (Two Versions)

For weekday meals I sometimes take shortcuts, like buying pre-seasoned meat from an ethnic market. Being Californians, tacos are very popular in my house, but when I take short cuts I usually do not post about it.  However, this one has been requested. If you happen to have a Hispanic market near you, like Chavez Market, these tacos are worth a few short cuts.

Karl’s Weekday Tacos al Pastor

Karl’s Weekday Tacos al Pastor

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Filed under Main Dishes, Pork, Sauces and Spices

Karl’s Chili Verde

Tomatillos are not an ingredient that I use very often. These hard green relatives of tomatoes may be eaten raw, but they are a key ingredient to salsa verde. This Sunday, I decided that I would try making the Mexican restaurant staple, chili verde. To go with my chili verde I made refried beans, Mexican rice, pickled red cabbage, and guacamole.

Karl’s Chili Verde

Karl’s Chili Verde

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Filed under California Fusion, Main Dishes, Pork, Sauces and Spices