Notes about Recipes in this book

• Achiote chicken tacos

  • dc151 on May 19, 2021

    I made this tonight- marinated an hour. The directions have you brown the chicken, then put it on a trivet to cook. I feel like all that flavor on the bottom of the pot goes to waste. Then, it calls for 15 minutes, which was too long and the thighs tasted a bit dried out. Ok flavor, not great. I made the salsa but forgot it in the fridge, I'm sure that didn't help. Not sure I would try this one again, or if I did, I'd make a braise out of it on the stovetop.

  • LMKeckler on June 28, 2022

    My family loved this. I will definitely make this recipe again. But I am not sure the step of browning added anything. I agree with another comment that the flavor seemed to be left on the bottom of the pot. The chicken thighs were falling apart and couldn’t be sliced, but the shredded chicken was great in tacos. I will reduce the cooking time by a couple of minutes next time.

• Carnitas

  • kkmatti on August 18, 2024

    Very good! Easy to make and a great addition to tacos or a burrito.

• Tacos al pastor

  • dc151 on December 19, 2020

    I made this with leftover pork shoulder. I had to make my own achiote paste. It was a delicious way to eat up leftovers, and very quick since I only had to pan fry for a few minutes since the pork was already cooked through. Edited to add that since then, I've made it from scratch. One of my new favorites!

• Oaxacan chileajo

  • dc151 on July 29, 2022

    This had a good depth of flavor, although it could’ve used a touch of acidity. I did not use all of the remaining cooking liquid into the Dutch oven. I used a cup to cook some white rice.

• Beef and green chile stew with potatoes

  • TrishaCP on November 28, 2020

    Very good flavors and easy to pull together. I subbed Hatch chiles for the poblanos and jalapeño.

  • dc151 on June 07, 2021

    It was tasty and good. I changed to add 10 minutes of natural pressure as I wanted to ensure the meat didn't get tough.

• Wet beef, bean, and cheese burritos

  • heidimia on October 25, 2020

    Good recipe. Next time I'll use less (or no) cinnamon. This recipe also requires you to make several other stand alone recipes: Red Chile salsa, mexico city short ribs and ancho chile salsa (in addition to basic black beans). Plan ahead!

• Green rice (Arroz verde)

  • mjes on August 31, 2021

    I've eaten my share of arroz rojo but this was my first foray into arroz verde - I fell in love. For my cooking choices, this is a much more versatile combination of flavors.

• Uno-dos-tres shredded beef and broth

  • kkmatti on February 10, 2024

    Very good as tacos. We served these with homemade corn tortillas, tomatillo salsa, lime, and avocado. I didn’t have soup bones so I added a spoonful of beef bouillon. It worked great & I’m looking forward to using the broth for a bean stew.