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Chicharrón en Salsa Verde (Pork Rinds in Salsa Verde)

Hola! Hola! Feliz Sábado!

I hope you’re all comfy and cozy this morning! Today we woke up in Fresno covered in a layer of ice, so I’ll be staying in today wrapped up in my cobijas with atole catching up on the Mandalorian.

Before I go, I do want to share with a quick recipe for chicharrón en salsa verde that I tightened up. I also wanted to thank all of you who made some of my recipes a part of your Holiday traditions and festivities. I enjoyed seeing all of the pictures and stories on Instagram of you all who made my pozole rojo, the buñuelos, ponche and marranitos. It truly means a lot to see my recipes come to life in your kitchens.

Chicharrón en salsa verde is a dish that consists of pork rinds stewed in a tangy salsa verde. I like to use both regular pork rinds as well as chicharron with meat on it in my recipe so they release more flavor as they stew, and it also gives the dish a little more substance. You can serve it over rice with beans, but I love having it as tacos too.

I’m keeping it very brief today with this quick recipe. Stay warm, have a great weekend, and have a great rest of the year!

Nos vemos pronto!

Bacon Wrapped Hot Dogs

Hola Hola!

How are you today?

I am so excited to be sharing one of my favorite tailgate recipes for Bacon Wrapped Hot Dogs inspired by Sonoran Hot Dogs! As we’re moving into Fall, and temperatures are starting to fall, I wanted to hold on to a bit of Summer, and these hot dogs are the perfect sendoff, and way to enjoy the upcoming football games!

Sopa de Fideo (Mexican Noodle Soup)

Hola, I’m back with a bowl of sopita de fideo!

These past few days have been filled with rain and it has been really really cold leaving me stuck inside all day testing recipes for the book. I’m currently working on the desserts chapter and I can’t wait for you to see all of the sweet treats I have in there! Once the book is 100% done I’ll be writing a blog post to share the whole process with you, but if you follow me on Instagram, I’ll be answering even more of your questions in my next Q+A!

Today we’re making sopa de fideo, a soup with a rich tomato based broth with thin vermicelli noodles, and it was a soup mi mamá would make for us when days were chilly and gray. It had been a while since I last had fideo but I’ve been sick and it is all I’ve been craving, so I just had to make myself a bowl.

I know most of us are enduring some cold temperatures right now so if you’re looking to make something comforting this weekend, look no further. Fideo comes together in a pinch, and a if you happen to have any cheese in the fridge, a gooey quesadilla is great with it!

I’m currently testing a recipe for telera rolls that I’m hoping to perfect today so I can share it with you tomorrow, until then, nos vemos pronto!

Sopa de Fideo (Mexican Noodle Soup)

Enchiladas Rojas (Red Enchiladas)

Enchiladas Rojas- Chicano Eats

I’ve been sitting on this post for three months now. I tested the enchilada sauce back in August, and it just seems like I kept forgetting that I had this recipe in the queue, so yesterday when I was creating a new tab on the website and saw the pictures, I told myself I’d finally post it today!

One of the questions I get asked a lot is, can I have this picture as a wallpaper for my phone? So I created a wallpaper tab so you can grab images optimized for your phone. I’ll be adding them here.

Today we’re making enchiladas. I like to grab a rotisserie chicken when I’m making these because it cuts down on the prep time, and I typically like to make the sauce way ahead of time because the longer you let it sit, the more the flavor develops. If you have the time, make a double batch and freeze half of it, so you always have some in your pantry.

I love enchiladas because the sauce has so many faces! There are so many versions out there, and I personally feel like that is what makes food exciting. Everyone gets to adapt recipes and make them their own with whatever they have available to them!

My version of the enchilada roja sauce is sweet with notes of cinnamon and brown sugar, and smoky, from the ancho chiles and the chipotle. I like to make enchiladas the way my mom made them for me growing up, dipping the tortilla in the sauce and then frying it. If you’d like to bake them, simply pop the tortillas in the microwave for a few seconds, add some shredded chicken, roll them up then place them in a baking dish, top them with the enchilada sauce and shredded cheese then bake at 350 till the cheese is nice and bubbly.

I have a few Instagram giveaways coming up in the next two weeks (like a Lagostina stainless steel dutch oven, a Krups air fryer, aaaaand a Philips Pasta maker) so if you don’t follow me on Instagram already, you can follow me here.

Stay warm y nos vemos pronto!

Enchiladas Rojas- Chicano Eats

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