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Mexican Casserole
Use your choice of meats in this versatile casserole.
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Braised Pork with Green Chile Sauce
Mild green chiles season this meaty pork stew. Serve it with rice or as a burrito filling. This can also be served with tamales. This chile verde is also good served with scrambled eggs.
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Mexican Street Corn Salad
Mexican Street Corn Salad is easy to make and is oh, so good! It shares the same ingredients with Esquites (Mexican Corn on the Cob).
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Arizona Cheese Crisp
Cheese Crisps are unique to Arizona. This is probably one of the most-served appetizers in the state.
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Avocado Salsa
We love this salsa, and it only takes 5 minutes to make. It is perfect for tacos, burritos and so much more.
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Bizcochitos
A wonderfully flaky Mexican Christmas cookie. It is the official cookie of the State of New Mexico.
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Red or Green Chilaquiles
As with many Mexican dishes, regional and family variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
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Green Corn Tamales
I got this recipe from the mother of the owner of the Brahma bull breeding ranch just down the road from me. Green Corn Tamales can be made ahead and reheated by steaming.
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Sangre de Cristo Salsa
This is my own personal recipe for garden fresh salsa, and I make a lot of it! I named this delicious salsa after the Sangre de Cristo Mountain range in New Mexico and Colorado. In Spanish, it means “Blood of Christ.” You can add to or subtract from the ingredients according to your own personal taste. You may substitute canned fire roasted tomatoes or canned diced tomatoes for the fresh Roma tomatoes. A combination of red and white onion may be used. I do this quite often as it makes for very interesting color.
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Linda’s Scattered Potatoes
Think of this as “nachos” with a potato base. This is my latest foodie invention, and our family loves it!
