The Magidow family recipe box
We make this really easy recipe often enough that it’s worth posting. It’s chicken in a simple sauce, often served on a tostada with refried beans and whatever tasty toppings you want (esp. avocado and cotija cheese). A local restaurant near us has this style of chicken as one of their standard meat options, and […]
This dish is like the mullet of Mexican food: it tempers the healthful protein of chicken breast with the decadent fattiness of chorizo. Everyone wins! I grilled the chicken, but you could cook it any way that works for you. Most restaurants drown this dish in cheese, but it really only needs a little bit […]
These are truly a labor of love, but the payoff is delicious (also, they freeze well). You could make these with any meat (ie shredded chicken) or even just potatoes or cheese. This uses hot water pastry crust, which rolls out like a dream and holds up well to chunky fillings. The dough I used […]
This really is essentially a variation of Lillian’s recipe for green enchilada sauce, though not developed as such. Tomatillos and green peppers are simply delicious. This takes a little bit of time to prepare in the morning (or you could do it the night before and leave everything in the crockpot in the fridge) 1.5 […]
This is not exactly the dish from our childhood, since it’s a bit more complex than the “quick, we need some food” version that’s in the Melting Pot cookbook. However, the freshly roasted poblano pepper really gives it a lot more flavor than if you use canned chilies, and roasting them really doesn’t take that […]
Pozole is a hearty Mexican soup or stew that come in several different styles (with pork or chicken, red, white or green). This recipe can be made either as a pozole, using hominy, or as a white chicken chili, using cannellini beans (or heck, use both). The tomatillos are optional, but add a nice tartness […]
I don’t know if this is a true chimichurri: if you want a discussion of what that means, read here. What it is is a zingy green-ish sauce that’s good on meat and fish. It’s very intense when you first make it, but it will mellow in the fridge. I used the herbs I had […]
Well, we can’t have a red enchilada recipe without a green enchilada recipe! Heck, we even have a half-assed mole enchilada recipe. I took it upon myself to make these from scratch, since it seems like there are always tomatillos for sale around here, and my food processor is working again. You can use canned […]
I recall making this very simple recipe many times as a young’un, when Mom was really busy working and herding us kids around. It was a bit of a standard, along with noodle kugel, that was easy enough for kids to make (and explains why it is not quite as complicated most of the recipes […]
A standard of Tex-Mex cuisine, migas are a great way to use up old, stale corn tortillas. The ingredients are mostly up to you, but this is sort of the standard: Old corn tortillas, cut into squaresOnion, mincedBell peppers, diced (this is optional, but I like it)Jalapenos (if you don’t like this too hot, use […]