Notes about Recipes in this book

• Mexican noodle soup (Sopa de fideo)

  • Rinshin on February 13, 2015

    I made this with homemade stock and fresh variety of tomatoes. Also lightly browned the fideo before adding to the soup. I've read some comments from people who have not made this soup saying the soup should be simpler ie chicken stock, onion, tomatoes and fideo. I don't agree. The addition of mirepoix makes the taste much more complex and wonderful. My soup did not have the bright red color of this picture because I did not use all red tomato variety but I liked it better muted in color. Excellent taste with light sourness coming through from tomatoes.

• Oaxacan red chile enchiladas (Enchiladas de chile ajo)

  • twoyolks on August 08, 2012

    I only ended up with about 10 enchiladas as I filled and wrapped them as I went. I also backed them in a 350 F oven for 15 minutes after they were rolled to make sure they were hot.

  • Rutabaga on May 14, 2014

    These are our favorite enchiladas because of the wonderful sauce. Follow the recipe for authentic Mexican style enchiladas (not baked, not heavy with cheese), or bake them briefly in the oven and add extra cheese if you prefer Mexican-American style enchiladas.

• Mexican noodle casserole (Sopa seca)

  • Rutabaga on April 02, 2014

    This dish is one of my husband's favorites. I make it with vermicelli noodles from our local Mediterranean grocer. It's fairly spicy, so you may wish to decrease the chipotle pepper if you don't like a lot of heat. It works well as a side served with grilled meats or some colorful, crunchy salsas or salads.

• Pork ribs in tomatillo sauce (Costillas de puerco en salsa verde)

  • TrishaCP on August 30, 2018

    I had my doubts about the boiling ribs technique, but it actually produced a tender and succulent meat. (Though mine took twice as long as indicated to cook off all of the water.) The sauce is spicy but not unbearably so- these are really great as tacos.

• Chile-spiced grilled chicken (Pollo al horno)

  • twoyolks on April 14, 2013

    This has a very unusual (but good) layered flavor. The yellow mustard is a peculiar ingredient but adds a good amount of acidity and only a slight flavor of mustard. I don't feel the salsa verde added anything to the chicken.

  • TrishaCP on August 02, 2015

    This is a great marinade for chicken-we skipped the salsa verde but it was fine on its own and the chicken was nice and juicy. (We used skin-on, bone-in breasts and thighs.) My guests raved over it. Even though the marinade uses Guajillo chiles, it isn't spicy at all, just flavorful, and while the mustard sounds out of place, it adds an extra bit of something. I didn't have achiote paste, so I made my own from the following link and it worked well. http://www.eatyourbooks.com/library/recipes/1506316/mexican-achiote-paste

• Chicken and potato stew (Guisado de pollo)

  • chawkins on September 15, 2015

    Very good and quite spicy, it is more like a soup than a stew, I served it over rice. I browned the chicken longer because I used two plus pounds of bone-in skin-on chicken thighs. No epazote, so used cilantro instead. Will definitely be making this again.

• Mexican bean and cheese sandwiches (Molletes)

  • Rutabaga on September 25, 2018

    These make for a good, filling meal. The homemade salsa and refried beans are great (and not difficult) and make the dish a little more special, but if you are pressed for time, you could use canned beans and jarred salsa. As written, the recipe calls for a large amount of cheese, and I would use less when making them again.

• Chicken enchiladas in tomatillo-cream sauce (Enchiladas Suizas)

  • twoyolks on October 23, 2012

    The recipe at one point calls to pour all the remaining sauce over the enchiladas. Instead, I poured enough to coat them well and saved the rest to pour over after they baked. I'd also be more generous with the cheese next time.

  • darcie_b on March 02, 2014

    Overall this is a great recipe. I substitute heavy cream for the sour cream since I find that sometimes sour cream will curdle in the heat. I agree that some sauce should be saved for serving because otherwise it gets soaked up by the tortillas.

  • chawkins on March 06, 2016

    Quite good. I agreed with the previous reviewers that some of the sauce should be set aside for serving.

  • Frogcake on December 28, 2017

    This was quite delicious! Unanimous decision to repeat this next time the family is together. I made this using leftover turkey which I shredded and I doubled the recipe. The previous notes were very helpful. In doubling the sauce, I used heavy cream to replace the sour cream and this worked very well. The roasted tomatillos and chili peppers (I used four very large and pungent jalapeños) blended with fresh cilantro, garlic and seasoning (note to self-don’t omit the toasted cumin) were a really really tasty combination of flavours -pleasant nip too.We had plenty of sauce left over which we are looking forward to eating with grilled sausages! Just for fun (because sometimes I get a bit radical when I’m cooking), I had some roasted puréed red pepper, which I drizzled on the enchiladas before the cheese. Nothing really special about the latter but it was a nice touch and the family loved it. I used preshredded taco mix cheese generously sprinkled on top. No complaints and zero leftovers.

• Sautéed potatoes and chiles (Papas con rajas)

  • twoyolks on April 14, 2013

    Be careful not to overcook the onions as they will burn while the potatoes cook.

• Tomato and chile salsa (Salsa roja)

  • twoyolks on December 09, 2016

    Despite the large amount of dried chiles in this, the flavor is more muted than I'd like.

• Fresh pineapple salsa (Salsa de piña)

  • Barb_N on March 21, 2026

    I served this with cilantro lime shrimp. I used shallot and subbed red pepper flakes for the Serrano chili. I added unsweetened shredded coconut and I think this was genius.

• Green tomatillo salsa (Salsa verde)

  • twoyolks on August 16, 2012

    This is a very basic salsa with a very basic flavor. There's a definitely lack of depth of flavor.