
Beef Gorditas
Protein-packed shredded beef in a savory, aromatic Gordita – a soul-satisfying treat!
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Melt-in-mouth pork tamales with aromatic red chile sauce. A perfectly spiced, energy-giving homestyle comfort food!

Tender, slow-cooked pork shoulder wrapped in a fluffy masa dough, infused with a rich, smoky red chile sauce. A beloved Tex-Mex classic perfect for celebrations and family gatherings.
Serving size: 3 tamales

A rich, earthy, and smoky sauce made from dried New Mexico chiles. This versatile Southwestern staple is perfect for smothering enchiladas, burritos, or tamales, bringing authentic flavor to any dish.

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

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


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Melt-in-mouth pork tamales with aromatic red chile sauce. A perfectly spiced, energy-giving homestyle comfort food!
This mexican_american dish is perfect for dinner. With 1603.1999999999998 calories and 48.3g of protein per serving, it's a nutritious choice for your meal plan.
Cook the Pork and Prepare Husks
Make the Red Chile Sauce
Prepare the Filling
Make the Masa Dough
Assemble the Tamales
Steam the Tamales
Rest and Serve
Serving size: 0.5 cup
Wipe the dried chiles clean with a damp cloth. Remove the stems and shake out as many seeds as possible. Heat a dry skillet over medium heat and toast the chiles for 30-60 seconds per side until fragrant. Be careful not to burn them. Place the toasted chiles in a bowl, cover with very hot water, and let them soak for 20-30 minutes until fully softened.
While the chiles soak, heat the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the minced garlic, all-purpose flour, ground cumin, and dried Mexican oregano. Cook for 1 minute, stirring constantly, to toast the spices and cook out the raw flour taste. This mixture is your roux.
Drain the softened chiles, discarding the soaking water (this helps prevent bitterness). Transfer the chiles to a blender with 1.5 cups of the vegetable broth. Blend on high speed for 1-2 minutes until completely smooth.
Pour the blended chile purée through a fine-mesh sieve directly into the saucepan with the onion and roux mixture. Use a spatula to press all the liquid through, leaving any tough skins or seeds behind. Discard the solids in the sieve.
Whisk the strained chile purée into the roux until combined. Slowly pour in the remaining 2.5 cups of vegetable broth, whisking continuously to prevent lumps. Bring the sauce to a simmer.
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.
Reduce the heat to low and let the sauce gently simmer for 15-20 minutes, stirring occasionally. The sauce will thicken and the flavors will deepen. Stir in the salt and optional sugar. Taste and adjust seasoning as needed. Serve hot.