Tag Archives: Mexican cuisine

Karl’s Mexican Lasagna (Ground Beef Enchilada Casserole)

Several weeks ago I made enchiladas. I made the recipe basically the way my mother, Claudia, made enchiladas. One problem that I had was that even though the enchiladas looked good in the pan, they tended to fall to pieces as you try to transfer them to a plate, leaving an unattractive mess. There had to be a better way.

Karl’s Mexican Lasagna (Ground Beef Enchilada Casserole)

Karl’s Mexican Lasagna
Ground Beef Enchilada Casserole

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Filed under Beef, Main Dishes

Karl’s Carnitas Enchiladas with Avocado

Wandering through Trader Joe’s, wondering what I was going to make for dinner—this is actually not an uncommon occurrence. I saw a package of pre-cooked pork carnitas. I could do a quick pork taco with that, but I make tacos almost every week. Walking down another aisle, I saw Trader Joe’s enchilada sauce, and it clicked—pork enchiladas!

Karl’s Carnitas Enchiladas with Avocado

Karl’s Carnitas Enchiladas with Avocado

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Filed under Beans, Main Dishes, Pork, Sauces and Spices

Karl’s Christmas Tri-tip Tacos

It is always a challenge to decide what to make for Christmas Eve dinner. I have done lamb, crab & lobster bisque, and last year I made tamales—since Jan discovered that she is a quarter Cora, we have been trending toward Mexican cuisine in our Christmas celebrations. This year, Miriam asked for tri-tip tacos—and tacos call out for beans.

Karl’s Christmas Tri-tip Tacos

Karl’s Christmas Tri-tip Tacos

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Filed under Beef, Holidays, Main Dishes, Sauces and Spices

Karl’s Drunken Pinto Beans II

Adapted from an America’s Test Kitchen recipe

I am making tri-tip tacos for Christmas and tacos call for beans. I made these a few months ago and they were very popular with my family. The term “drunken” implies that you are using a large amount of an alcoholic beverage in the dish. The trick to keeping it from tasting “boozy” is to cook off the alcohol before adding any water.

Karl’s Drunken Pinto Beans II

Karl’s Drunken Pinto Beans II

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Filed under Beans, Sauces and Spices, Side Dishes, Stews, Vegan, Vegetarian

Karl’s Drunken Chicken Mole

Since Jan discovered she is ¼ Cora23&Me, long story—she has become interested in discovering what that means. She has taken an interest in learning Spanish and is taking Mexican food far more seriously. For her birthday, she asked for chicken mole.

Karl’s Drunken Chicken Mole

Karl’s Drunken Chicken Mole

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Filed under Chicken, Main Dishes, Sauces and Spices

Karl’s Drunken Pinto Beans

Adapted from an America’s Test Kitchen recipe

When Jan asked for chicken mole for her birthday, the email at the top of my list was from America’s Test Kitchen with a video about chicken mole and drunken beans. The beans sounded like a good side dish for the mole, so I decided to make it myself.

Karl’s Drunken Pinto Beans

Karl’s Drunken Pinto Beans

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Filed under Beans, Side Dishes, Vegan, Vegetarian

Karl’s Avocado, Mango Slaw with Lime Dressing

I am making Jan’s birthday meal of chicken mole, beans, and rice. That is a lot of meat and starch, but Jan also likes to be vegetable forward. My original idea was for a mango and avocado salad, but for seven people that would either be very small serving for each person or very expensive.

Karl’s Avocado, Mango Slaw with Lime Dressing

Karl’s Avocado, Mango Slaw with Lime Dressing

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Filed under California Fusion, Salads, Vegan, Vegetables, Vegetarian

Karl’s Mexican Brown Rice II

Technique drawn from Mel’s Kitchen Café

I am making Jan’s birthday dinner of chicken mole and drunken beans. We are having company so I decided to add a rice dish. Jan is pushing me to use more “low glycemic” starches in my diet so I made it with brown rice.

Karl’s Mexican Brown Rice II

Karl’s Mexican Brown Rice II

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Filed under Rice, Side Dishes, Vegan, Vegetarian

Karl’s Turkey Chili Powder

Jan is on a soft food diet—nothing where she needs to bite something off—and she decided that chili with small bits  of vegetables and meat would fit the bill. Although I would prefer beef or pork chili, she has asked for ground turkey. Turkey is a rather bland meat so I decided to spice it up with some chili powder.

Karl’s Turkey Chili Powder

Karl’s Turkey Chili Powder

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

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