Mexican

Ingredients 2 tbsp olive oil 1 yellow onion, diced 5 cloves garlic, minced 1 tbsp coriander 1.5 tsp cumin 1/2 tsp paprika 1 tsp salt 1 tbsp garlic salt 1 tsp black pepper 2 4-oz cans hot green chiles 1 jar salsa verde (16 oz), try to find a better quality salsa for this 4 cups chicken broth 2 tbsp lime juice 3 lb chicken quarters (or any kind of chicken really) 1 cup corn 3 large carrots sliced and diced Diced jalapeno with seeds 1 cup dry white rice Optional toppings: ...

Ingredients Black refried beans: Can black beans plain One minced and seeded jalepeno 1/2 large red onion minced 3 cloves garlic minced Tsp cumin powder Tsp chili powder Tsp garlic salt plus more to taste Tortillas: Small corn tortillas (1 pack. At least 10) Veggies (pick at least 3 and stir fry in cumin and chili powder, below is an example): 2 bell peppers, sliced and chopped to thin 1.5 inch lengths (or just dice it…) 1 zucchini, same as pepper 1 yellow zucchini squash, same as pepper 1 large red onion, same as pepper but quarter moons Chili lime slaw (this is excellent on tacos or tostadas): ...

Ingredients 1.25 lbs roma tomatoes (5-6) 1 (14.5 oz) can petite diced tomatoes (low salt and maybe fire roasted) 3 green onions, ends trimmed 1/4 red onion 1 jalapeño (up to you on seeded, usually not) Batch cilantro 1 large clove garlic 2 tbsp lime juice 1/2 tsp chili powder 1/4 tsp ground cumin 1 tsp salt or little less Salt and pepper to taste Instructions Combine all ingredients in a food processor (in batches if necessary) and combine. If you have time, allow salsa to refrigerate for a few hours before serving to better blend spices (it is worth it)

Ingredients Chicken: 1/2 can chipotle peppers in adobo (or more for more spice) 1 large tomato, diced 6 cloves garlic, minced 2 tbsp oil 1 huge yellow onion, sliced 2 med tomatoes, diced 2 pounds chicken thighs 1/2 cup chicken broth 3 tsp salt 1-2 tsp cayenne If making this a taco recipe and not just the chicken, also do: Corn tortillas 1/2 cup cilantro chopped 4 radishes thinly sliced 1 cup purple cabbage shredded 1 avocado diced or smashed 1 cup cheese (like cojita or whatever) Lime juice Instructions Puree first three ingredients and set aside In instant pot, saute onions until translucent. Add chicken, salt, broth, tomatoes, pureed sauce and then pressure cook for 15 minutes high heat and high pressure. Let it natural release for at least 10 minutes. Release pressure Scoop the chicken out and then shred. Return to pot now in saute mode. Cook another few minutes and add salt and pepper to taste To serve, top tortillas with chicken and rest of taco ingredients

Ingredients 4 lb chuck roast (beef or lamb, bone in or out, doesn’t matter) 4 bay leaves 2 cups beef broth 1 yellow onion 8 cloves garlic 10+ oz red chile sauce 1 can (7 oz) chipotle peppers in adobo 28 oz can peeled tomatoes (or fire roasted) 1.5 tsp cumin 1.5 tsp garlic powder 1 tsp garlic salt 1.5 tsp onion powder 1.5 tsp oregano 1 tsp black pepper Instructions Put meat, bay leaves and broth in instant pot Rest of ingredients blend together well and then add to instant pot. (Note: if your blender is not big enough, all you really need to blend is the onion, garlic, chipotle peppers and tomatoes. The rest can just be poured in pot separately) Cook high heat and pressure for min of 1 hour, preferably 1.5-2 hours Serve in whatever dish you want. DO NOT THROW AWAY THE BROTH (see birria ramen recipe next)

Ingredients 1 lb pasta (cooked to package directions) 4 tbsp butter 4 cloves garlic, minced 1.5 cups heavy cream 0.5 cup milk (almond, oat or whole) 3 tsp salt 2 tsp lime juice or more to taste 8 bay leaves 1/2 cup queso fresco (or mozzarella works too) Instructions In a sauce pan saute garlic in butter until fragrant Add the rest of the ingredients to the bay leaves. Simmer for 5+ minutes. Stirring often. It should thicken a smidge. Remove bay leaves if you can Add to the cooked pasta and stir well, add queso fresco too Notes Serve with grilled shrimp or something tasty The heavy cream, salt and lime juice is a combo to simulate Mexican cream. You can just use that instead if you got it

Ingredients 1 1/2 cups long grain white rice 1/4 cup oil (vegetable or canola oil) 3 cloves garlic, minced 1/2 medium onion, finely diced 1 tsp cumin 1 tsp chili powder 1/3 cup tomato sauce 2 teaspoons tomato bouillon granulated, or cubes (or 1 tbsp ketchup) 2 teaspoon salt 1 carrot, diced small 1/2 cup peas (frozen or fresh) 3 cups water 1-3 whole serrano peppers, optional Instructions In a large saucepan over medium-high heat, add the oil. Once hot, add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown all over (about 10 minutes) Add tomato sauce, garlic, diced onion, cumin, and chili powder to the pan. Stir. Add tomato bullion, salt, carrots, peas, and water (and serrano peppers, if using. They add a little flavor, but not spice.) Bring to a boil, then cover, reduce heat to low and cook for about 20 minutes or until the water is completely absorbed. Remove from heat and allow to rest for 5 minutes before fluffing with a fork Taste test. Spruce up with more salt, pepper, and cholula as necessary

Example photo for half size quesadillas Ingredients 1 package LARGE Flour Tortillas (comes in pack of 8 or 10) Few tbsp oil 1 large yellow onion, diced 1 poblano, diced 1-2 jalapeños, diced 1 bell pepper, diced Meat (if desired), cook first if using 1-2 tbsp cumin 1-2 tbsp chili powder Pepper to taste Garlic salt to taste 4 cups shredded mexican cheese Salsa, avocado, fresh diced tomatoes, greens Instructions Cook meat/veggies with spices in large frying pan. Add spices near end of cooking to preserve flavor (especially important for cumin and chili powder) With veggies cooked, add half the cheese and mix together well. It will melt quick Set aside and now to make the quesadillas On cutting board, prepare as follows: one tortilla → thin layer of cheese (think few pinches) → some mixture as made → thin layer of cheese again → another tortilla. Do this for each as you go Add a little oil to same pan over medium heat. Cook on each side until browned (do not flip too early or it will fall apart). Also pressing down with spatula helps the cheese stick/melt to tortilla Cook one at a time and cut into 4ths to serve Top with salsa and other stuff

Ingredients 1 tbsp olive oil 1 large onion, chopped well 2 cloves of garlic, minced 2 cups frozen corn, rinsed and drained (or 1 can) 2 zucchinis, chopped 1 poblano, chopped 1 jalapeno, diced small (optional) 1 tbsp chili powder 1 tbsp cumin 1 can black beans 2 cans (10 oz) enchilada sauce (green with green chilies if available) 1 lime, for juice Corn tortillas (10+) 4 cups Mexican blend cheese For topping (after cooking) 1 cup quartered grape tomatoes 1 avocado sliced 1/2 cup diced finely onion Small bunch of cilantro Pace Medium Salsa Instructions: Preheat oven to 350 F. In large sauce pan over medium heat, cook onion, zucchinis, peppers with oil. When tender, add spices, beans, 1 can enchilada sauce, lime, and 2 cups of the cheese. Continue to stir with heat until everything is mixed together (1 minute). Turn off heat. In large, deep baking dish (or multiple smaller ones, doesn’t matter), layer bottom of pan with can of enchilada sauce. Now to assemble. Tip for corn tortillas, place on plate and with damp paper towel on top of them (fully covering), put in microwave for 1 minute. This is a ease and fast way to steam tortillas which works OK. After steaming tortillas (so they don’t crumble apart), one at a time, coat them in the enchilada sauce in the pan. After each one, put a dollop of the mixture in each one with more cheese as desired. Roll each up with fold on bottom. Fill pan this way but save about a cup of the mixture to spread on top at the end. Sprinkle 1 cup of cheese on top of enchiladas. Cover with tinfoil and bake for 30 minutes (or everything is well melted together). Remove tinfoil and bake another 10 minutes or so. Serve and have topping ingredients available as desired.

Ingredients 1 large sweet potato, diced small 1 onion, diced small 1 zuchinni diced small 2 bell pepper diced small 4 carrots diced small 1-2 jalapenos diced (and seeded optional) 4 oz cream cheese 1 tbsp or more chili powder 1 tbsp or more cumin 1 tbsp black pepper Salt to taste Touch of lime juice to taste Flour tortillas, street taco size Optional: cholula hot sauce, salsa, avocado diced small, cilantro ...