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On the menu was a shrimp tamal with rice! I took some notes and created my own version of a shrimp and rice tamal. And not only for shrimp, imagine this tamal filled with chicen tinga or cochinta pibil! The tamal with the salsa, I flipped over and topped it with salsa.

Vermicelli-style pasta with shrimp, fideo with chicken, fideo with vegetables, soupy fideo or fideo seco! I will take it in any of those varieties as long as it’s a big bowl! This is a basic red chile sauce that I use for many, many recipes. I choose chile ancho because it is on the mild side compared to some of the other dried chiles.

This version of chicharron in salsa verde is super easy. Especially if you are in the habit of preparing salsa verde regularly like me. v=g8QAXDRbH24 Homemade chicharrones are not that hard to achieve at home. And not just your crunchy pork skin, but that tender and flavorful carnita underneath the crispy skin.

My earliest memories of nopalitos is holding the fresh cactus paddles in a plastic produce bag carefully so I would not get any thorns in my fingers. It was not until recent years that fresh nopales became available thanks to one small Mexican market. Click the link to see how I cook my nopales these days and to see another tasty recipe prepared with cactus! I cook it on a preheated stove top grill pan for about 4-5 minutes per side or until I have nice grill marks and the nopal turns from bright green to opaque green,