
Beef Gorditas
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
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Creamy, protein-packed chicken enchiladas with tangy verde sauce. A fiber-rich, perfectly spiced comfort food!

Tender shredded chicken rolled in soft corn tortillas, smothered in a tangy homemade salsa verde and melted Monterey Jack cheese. A comforting Tex-Mex classic that's perfect for a weeknight dinner.
Serving size: 2 pieces

A vibrant, fluffy rice dish simmered in a savory tomato and chicken broth with hints of cumin. This classic Tex-Mex side is the perfect partner for tacos, enchiladas, or any festive meal.
Serving size: 1 cup

Hearty and flavorful black beans simmered with onions, garlic, and classic Tex-Mex spices. This simple, one-pot side dish is perfect for tacos, burritos, or serving alongside rice.
Serving size: 1 cup

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Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!


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Creamy, protein-packed chicken enchiladas with tangy verde sauce. A fiber-rich, perfectly spiced comfort food!
This mexican_american dish is perfect for dinner. With 1355.2500000000002 calories and 64.72999999999999g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Salsa Verde: Place the tomatillos, half of the onion, jalapeño, and garlic cloves in a saucepan. Cover with water and bring to a boil. Reduce heat and simmer for 10-12 minutes, until tomatillos are soft and have changed from bright green to a dull olive-green. Using a slotted spoon, transfer the boiled vegetables to a blender. Add the fresh cilantro, chicken broth, 0.5 tsp of salt, and cumin. Blend until smooth. Be careful when blending hot liquids; vent the lid to allow steam to escape. Taste and adjust seasoning if needed.
Prepare the Filling: Finely chop the remaining half of the onion. In a large bowl, combine the shredded chicken, chopped onion, 1 cup of the shredded Monterey Jack cheese, and the remaining 0.5 tsp of salt. Add 1/2 cup of the prepared salsa verde to the chicken mixture and mix well to combine.
Assemble the Enchiladas: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Heat the vegetable oil in a small skillet over medium-high heat. Using tongs, lightly fry each tortilla for about 10-15 seconds per side, just until softened and pliable. Do not let them get crispy. Drain on a plate lined with paper towels.
Roll and Arrange: Spread a thin layer (about 1/2 cup) of the salsa verde on the bottom of the prepared baking dish. Take one softened tortilla, fill it with about 1/3 cup of the chicken mixture, and roll it up tightly. Place the rolled enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snugly in a single layer.
Bake the Enchiladas: Pour the remaining salsa verde evenly over the top of the rolled enchiladas, ensuring they are all covered. Sprinkle the remaining 1 cup of Monterey Jack cheese over the sauce. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is completely melted and lightly golden.
Garnish and Serve: Remove from the oven and let the enchiladas rest for 5-10 minutes before serving; this helps them set and makes them easier to serve. Garnish with dollops of sour cream and a sprinkle of fresh chopped cilantro. Serve immediately.
Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat. Add the rinsed and drained rice. Stir frequently until the grains are lightly golden and smell nutty, about 5-7 minutes.
Add the chopped onion to the saucepan and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the tomato sauce, chicken broth, ground cumin, salt, and pepper. Stir everything together well. Bring the mixture to a boil, then immediately reduce the heat to the lowest setting. Cover the saucepan with a tight-fitting lid and let it simmer for 15 minutes without lifting the lid.
After 15 minutes, quickly lift the lid, scatter the frozen peas and carrots over the top of the rice, and replace the lid. Continue to cook for another 5 minutes, or until all the liquid has been absorbed. Remove the pan from the heat and let it stand, covered, for 10 minutes.
Remove the lid, add the chopped cilantro, and gently fluff the rice with a fork to combine. Serve warm as a side dish.
Sauté Aromatics
Bloom Spices
Simmer the Beans
Serving size: 1 tbsp
Combine Ingredients
Culture at Room Temperature
Chill to Thicken
Serve and Store
Thicken and Finish
Garnish and Serve