Easy Mexican Picadillo Recipe



  • 500 grams Ground Beef
  • 500 grams Ground Pork
  • 1 Medium White Onion, coarsely chopped
  • 3 – 4 Roma Tomatoes
  • 1 – 2 Serrano Chile Peppers, optional
  • 3 Garlic Cloves, peeled
  • 1 Beef Bouillon Cube
  • 2 Bay Leaves
  • 1/2 Teaspoon Cumin, or to taste
  • 1/2 Teaspoon Dried Oregano, or to taste
  • 1 Large White Potato, cubed*
  • 3 Carrots, peeled and chopped*
  • 1 Cup Peas*
  • 50 grams Raisins
  • 50 grams Slivered Almonds, lightly toasted
  • Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 1 Tablespoon Vegetable Oil


Place the onion, tomatoes, serrano, and garlic in a blender and purée until smooth.

Picadillo 2

In a medium sized pot set over medium heat, brown the ground beef and pork in the vegetable oil. Drain excess juices, then add the tomato purée, beef bouillon cube, bay leaves, cumin, oregano, potato, carrots, and peas. (*Note: If you are using frozen potatoes, carrots, and/or peas, do not add them at this point. Wait until you add the raisins and almonds.)

Picadillo 3

Stir to combine, cover, reduce heat to low and simmer until the vegetables are tender, about 20 minutes.

Picadillo 4

Add the raisins and almonds as well as salt and pepper to taste. (*Note: If you are using frozen vegetables, add them at this point.)

Picadillo 5

Stir to combine, cover and simmer another 10 minutes or so.

Picadillo 6

Serve with steamed rice or bolillos (Mexican rolls).


Recipe Posted by Lindsay

Oaxacan Lentils Recipe Lentejas – Oaxaqueñas

Oaxacan Lentils


  • 500 grams Dried Lentils (about 2 cups)
  • 1 Medium White Onion (cut into wedges except for setting aside 1 whole slice of onion)
  • 4 Roma Tomatoes, roasted and peeled
  • 4 Garlic Cloves, peeled
  • 2 – 3 Serrano Chiles, roasted
  • 1 Árbol Chile, roasted
  • 2 Teaspoons Allspice, or to taste (or substitute an equal combination of ground clove, cinnamon, and nutmeg)
  • 1 Tablespoon White Sugar, or to taste
  • Pinch of Ground Oregano
  • 3 Plantains, peeled, halved, and sliced
  • 1/2 Small Pineapple, rind removed, chopped (about 2 cups)
  • Salt, to taste
  • 3 Sprigs of Fresh Cilantro
  • Vegetable Oil


Soak the lentils in water in a medium sized pot overnight.

The following day, drain the lentils and add fresh water to about an inch above the surface of the lentils. Add the slice of onion and place the pot over high heat and bring it to a boil.

Oaxacan Lentils 2

Reduce heat, cover, and simmer until lentils are tender, about 45 minutes to 1 hour.

Meanwhile, combine the remainder of the onion, the tomatoes, the chiles, and the garlic in a blender until smooth. Then pour the mixture into a medium sized pot with a little vegetable oil set over medium-low heat. Cook until the mixture simmers and thickens a little.

Oaxacan Lentils 3

Once the lentils are tender, remove the onion pieces. Pour the lentils and their broth into the pot with the sautéed tomato-chile mixture and bring to a boil. Add the allspice, sugar, and oregano and stir to combine. Add the chopped plantain and pineapple.

Oaxacan Lentils 4

Stir, reduce heat to low, cover and simmer 5 to 10 minutes. Taste and add salt, if necessary. Add the sprigs of cilantro.

Oaxacan Lentils 5

Simmer another 10 minutes.

Oaxacan Lentils 6

Remove the cilantro and adjust the seasoning as desired.

Serve hot in bowls. Top with chopped fresh cilantro as an option.

Note: If you would like a less spicy version of this recipe, just reduce or eliminate the chiles.


Recipe Posted by Lindsay

Spicy Scrambled Eggs with Tortilla Chips Recipe – Huevos con Tortilla

Spicy Eggs


  • 7 Roma Tomatoes
  • 5 Tomatillos
  • 4 Árbol Chiles
  • 1 Manzano Chile
  • 1 Caribe Chile
  • 1 Medium Onion, wedged
  • 4 Garlic Cloves, peeled
  • 1 Chicken Bouillon Cube
  • Salt, to taste
  • 8 – 12 Tortillas
  • Vegetable Oil
  • 12 Eggs


To make the salsa, bring the tomatoes, tomatillos, and chiles to a boil.

Spicy Eggs 2

Reduce heat to low, cover, and simmer about 5 minutes. Allow to cool.

Spicy Eggs 3

Once cooled, remove the skin from the roma tomatoes. In two separate batches, place the boiled vegetables in the blender along with the onion and garlic. Blend until smooth.

Spicy Eggs 4

Pour into a medium sized saucepan with a tablespoon of vegetable oil and bring to a boil. Add the chicken bouillon, reduce heat to low, and simmer 5 to 10 minutes. Taste and add salt if needed. Set aside.

Spicy Eggs 5

Cut the tortillas into 6 wedges each.

Spicy Eggs 6

In a large skillet, heat the vegetable oil over medium-high heat. In separate batches, fry the tortilla triangles until golden and crispy, flipping them to halfway through to fry them thoroughly.

Spicy Eggs 7

Remove the tortilla chips from the oil and drain them on paper towels. Meanwhile, thoroughly whip the eggs with a whisk.

Spicy Eggs 8

In the same skillet, remove the excess oil, with about a tablespoon left over, and set the pan over medium heat. Depending on the size of your pan, you may need to do the following in two batches: Pour the eggs into the skillet, cook about a minute, then add the fried tortilla chips to the eggs and cook, flipping occasionally, until the eggs are cooked through.

Spicy Eggs 9

Pour some of the salsa over the eggs and chips and serve immediately. Serve along with refried beans if desired.


Recipe Posted by Lindsay

Spicy Mexican Pork Stew Recipe

Spicy Mexican Pork Stew


  • 7 Roma Tomatoes
  • 4 Medium Tomatillos
  • 3 Chiles de Árbol
  • 2 Habanero Chiles
  • 1 Manzano Chile
  • 1 Caribe Chile (you can also use a “guero chile” or a similar yellow hot chile pepper)
  • 1 Medium White Onion, coarsely chopped
  • 4 – 5 Garlic Cloves
  • 2 Chicken Bouillon Cubes
  • Salt, to taste
  • Pepper, to taste
  • 3.3 Pounds (1.5 Kilos) Boneless Pork Shank, in pieces
  • 5 Medium White Potatoes, cubed
  • 5 Carrots, peeled and chopped
  • 1/2 Pound (about 1/4 Kilo) Green Beans, chopped
  • 1 – 15.25 Ounce Can Whole Kernel Corn, drained


Bring the tomatoes, tomatillos, and chiles to boil in a medium-sized pot.

Spicy Mexican Pork Stew 2

Reduce heat, cover, and simmer until the tomatoes, tomatillos, and chiles are softened, about 5 to 7 minutes.

Spicy Mexican Pork Stew 3

Remove them from the water and allow to cool. Reserve 2 cups of the boiled water, dissolving the 2 cubes of chicken bouillon.

Place the boneless pork shank pieces in the slow cooker.

Spicy Mexican Pork Stew 4

Top with the cubed potatoes.

Spicy Mexican Pork Stew 5

Then add the chopped carrots.

Spicy Mexican Pork Stew 6

Finally, add the green beans.

Spicy Mexican Pork Stew 7

Remove the skin from the tomatoes. Add the garlic and onion as well as the boiled and cooled tomatoes, tomatillos, and chiles to the blender.

Spicy Mexican Pork Stew 8

Blend until smooth.

Spicy Mexican Pork Stew 9

Pour the purée into the same medium-sized pot containing the 2 cups of boiled water with the dissolved chicken bouillon. Bring to a boil, reduce heat, and simmer about 5 minutes, seasoning with salt and pepper to taste.

Spicy Mexican Pork Stew 10

Pour the sauce over the vegetables and pork in the slow cooker. Stir carefully so the sauce can get into all the “nooks and crannies” between the vegetables and pork.

Spicy Mexican Pork Stew 11

Cover and cook on low for about 6 hours.

Carefully remove the lid and taste to see if the seasoning needs to be adjusted by adding more salt or pepper.

Add the corn.

Spicy Mexican Pork Stew 12

Stir, cover, and cook another 15 minutes.

Spicy Mexican Pork Stew 13

The stew is ready! Serve it with teleras (Mexican flat bread rolls) to sop up the tasty sauce as you eat!


Recipe Posted by Lindsay

Crispy Mexican Truffles Recipe

Crispy Mexican Truffles Recipe


  • 1 Stick of Butter
  • 240-Gram Bag of Marshmallows
  • About 300 Grams Kellogg’s Cocoa Krispies Cereal
  • 1/2 – 3/4 Cup Hershey’s Natural Unsweetened Cocoa (NOTE: For a sweeter option, use Nestle Nesquik Chocolate Powder)


Melt the butter in a medium heavy-bottomed pot set over medium heat.

Crispy Mexican Truffles Recipe 2

Add the marshmallows.

Crispy Mexican Truffles Recipe 3

Stir frequently until the marshmallows have melted completely.

Crispy Mexican Truffles Recipe 4

Add the Cocoa Krispies cereal.

Crispy Mexican Truffles Recipe 5

Stir to combine the cereal and marmallow mixture thoroughly.

Crispy Mexican Truffles Recipe 6

Remove from heat. Form a small portion into a ball.

Crispy Mexican Truffles Recipe 7

Place the cocoa in a small bowl and roll the ball in the cocoa to coat it completely. Shake off any excess cocoa powder.

Crispy Mexican Truffles Recipe 8

Place the crispy truffle on a large plate and continue the process until you’ve made crispy truffles out of the whole mixture.

You should make about 30 truffles.

Place the truffles in an airtight container until ready to serve.


This tasty and quick recipe is thanks to one of my students – Thank you Claudia!

Recipe Posted by Lindsay

Mexican Fried Plantains Recipe

Mexican Fried Plantains


  • 3 Ripe Plantains
  • Vegetable Oil, for frying
  • 1 Can “La Lechera” (Sweetened Condensed Milk)


In case you’re not sure what you should be looking for, below you see the plantains and “La Lechera,” Nestlé’s sweetened condensed milk sold in Mexico.

Mexican Fried Plantains 2

Slice the plantains in half lengthwise, and heat vegetable oil in a large skillet set over medium-high heat until hot.

Mexican Fried Plantains 3

Carefully place the plantain slices in the hot oil and fry until the underside is bright yellow and slighty golden brown, about 2 minutes or so.

Mexican Fried Plantains 4

Carefully flip the slices and fry the other side until yellow and golden brown, another 2 to 3 minutes.

Mexican Fried Plantains 5

Remove from oil and drain on a plate lined with paper towels.

Mexican Fried Plantains 6

Place fried plantains on a plate and generously drizzle La Lechera over them.

Serve warm and enjoy!

Recipe Posted by Lindsay


Mexican Rice Pudding Recipe – Arroz con Leche

Arroz con Leche


  • 1 Cup White Rice
  • 3 Cups Water
  • 2 Cinnamon Sticks
  • 2 Teaspoons Lime Zest
  • Pinch of Salt
  • 1 Can (about 1 & 2/3 Cups) Evaporated Milk, plus enough Milk (about 2 & 1/3 Cups) to equal 4 cups total
  • 1 Egg
  • 1 & 1/2 Cups White Sugar
  • 1 & 1/2 Teaspoons Vanilla Extract
  • 1 Cup Raisins
  • 100 Grams Pecan Pieces


Combine the rice, water, cinnamon sticks, lime zest, and salt in a medium-sized pot. Set over medium-high heat and bring to a boil.

Arroz con Leche 2

Cover, reduce heat to low, and simmer until most of the water has been absorbed.

Arroz con Leche 3

Meanwhile, beat the egg into the evaporated milk-milk mixture. Add the sugar and beat until dissolved.

Arroz con Leche 4

Once the water has mostly been absorbed into the rice, stir in the milk-egg mixture and turn the heat up to medium or medium-high, stirring frequently.

Arroz con Leche 5

Continue to stir until it thickens. Add the vanilla extract and stir to combine.

Arroz con Leche 6

Pour the pudding into a large bowl and allow to cool. Then cover and refrigerate until well-chilled. It will continue to thicken a bit more as it cools.

Arroz con Leche 7

While the rice pudding is chilling, arrange the pecan pieces on a foil-lined cookie sheet or broiler pan.

Arroz con Leche 8

Place them under the oven broiler until lighty toasted, and set aside to cool.

Arroz con Leche 9

If serving the rice pudding later, store the pecans in an airtight container until ready to garnish the pudding.

Additionally, as an option, you can soak the raisins in some dark rum prior to garnishing the arroz con leche, but the traditional recipe is sans alcohol.

When chilled, serve the arroz con leche in small bowls as individual servings. Some enjoy it “pure,” without any garnish. Others prefer stirring in some of the toasted pecans, raisins, and/or sprinkled ground cinnamon. To each his own, but you’ll definitely love this Mexican rice pudding!


Recipe Posted by Lindsay