Today I am making the best baked ziti that is extra saucy, creamy, and cheesy. The recipe and ingredients are on my website. Link below! This is a decadent creamy baked ziti with a homemade bechamel sauce. This sets up quite nicely and is a crowd-pleaser for dinner. The left-overs are just as good! This baked ziti is ready to serve. Here I am scooping a generous portion of baked ziti from the baking dish. Extra Saucy Cheesy Creamy BAKED ZITI INGREDIENTS 1 1/2 Tbsp (22 ml) cooking oil 1 lb (454 g) lean ground beef 1 tsp onion powder 1 tsp garlic powder 1 tsp Italian herb blend 3/4 tsp salt 1/4 tsp black pepper 32 oz (946 ml) your favorite pasta sauce 1/2 (118 ml) water 1 lb (454 g) Ziti pasta pinch of sugar for pasta sauce (optional) 3 cloves garlic (minced) 1 lb (454 g) fresh mozzarella cheese 1 lb (454 g) ricotta cheese 5 oz (140 g) parmesan cheese (grated) BÉCHAMEL SAUCE 3 Tbsp (28 g) all-purpose flour 3 Tbsp (42 g) unsalted butter 2 cups (473 ml) whole milk 1/8 tsp grated nutmeg 1/8 tsp salt (or to taste) INSTRUCTIONS 1. To a medium pot, add cooking oil, ground beef, onion powder, garlic powder, Italian herb blend, black pepper, salt and cook over a medium high heat. 2. Pour pasta sauce into the pot with the ground beef. Then add a half cup of water to the empty pasta sauce jar, shake and pour into pot. 3. Combine, bring to a gentle simmer, cover with a lid and cook the meat sauce for 30 minutes. Stir through out cook time. 4. To a small heavy bottomed pot, over a low heat, melt the butter then add flour to create a roux. Cook over a low heat setting for one minute. 5. Slowly pour in the room temperature milk and continually whisk to combine. This will prevent lumps. If the roux bubbles violently as you pour the milk, lower the heat source. 6. Continually whisk until the béchamel sauce starts to thicken and coats the back of the spoon. 7. Turn off heat, add a pinch of grated nutmeg, salt to taste, mix and set aside until ready to use. 8. In a 5 1/2 to 6 quart pot of boiling water add a tablespoon of salt, then mix. Now Pour in pasta and cook for 6 to 7 minutes or until al dente. 9. Drain the pasta, DO NOT rinse and place back in to the pot. Add one cup of meat sauce, a half cup of grated parmesan cheese into the pasta and mix. 10. In a 9 x 13 inch baking dish, add a ladle of meat sauce to the bottom. Now add half of the prepped pasta. 11. Add a third of the mozzarella cheese by placing small chunks in a single layer. Sprinkle a third cup of grated parmesan, a third of the ricotta cheese in dollops, then pour over a third of the béchamel sauce for the first layer of cheese. 12. Next, pour over half of the meat sauce. 13. Repeat the cheese process for the next layer then pour over the remaining meat sauce and spread evenly. 14. For the last layer of cheese, add the rest of the mozzarella, ricotta and béchamel. 15. Bake uncovered in a preheated oven at 425 degrees Fahrenheit or 218 degrees Celsius for 25 to 30 minutes. 16. Remove from oven and set for 15 to 20 minutes, then serve. Garnish with fresh parsley and enjoy! PRINTABLE RECIPE Here! 👇🏼

These baked enchiladas Suizas are easy to make and great for a weeknight dinner. The creamy green salsa alone is wonderful! You can use homemade baked or boiled chicken or pick up a ready-made rotisserie chicken from the grocery store. It all works. You can also sub the cheese with your favorite white melting cheese of choice. Check out the recipe video and click the picture below! PRINTABLE RECIPE HERE 👇🏼 ENCHILADAS SUIZAS INGREDIENTS 1 lb (454 g) cooked chicken (shredded) 12 oz (340 g) Oaxaca cheese (shredded) 1 lb (454 g) tomatillos 1 large jalapeno 1/2 small onion 2 cloves of garlic a handful of fresh cilantro (optional) 1/2 cup (118 ml) heavy cream 1/2 cup (118 ml) water (maybe less depending on fresh ingredients) 1 Tbsp (9 g) chicken bouillon powder salt and pepper to taste 14 corn tortillas INSTRUCTIONS 1. First remove the outer husks and rinse the tomatillos. Be sure to leave the skin on the garlic cloves. 2. To a preheated pan with 2 Tbsp cooking oil, add the tomatillos, onion, garlic, jalapeño and sauté using a medium-high heat for 10 minutes. 3. Remove from pan, remove the skin from garlic and the stem from the jalapeño, then place all sautéed ingredients in a blender cup. 4. Add water, heavy cream, bouillon powder, cilantro and pureé well. Taste for salt, adjust seasoning and set aside until ready to use. 5. Quickly pass each corn tortilla in a pan with hot grease, to warm them through. This will make them soft and pliable. 6. Before rolling up the enchiladas, mix 1 cup of shredded cheese into the cooked shredded chicken. 7. Take a warm corn tortilla, add 2 to 3 Tbsp of chicken-cheese filling and tightly roll. Place seam side down in a 9 x 13 baking dish. 8. After all 14 enchiladas are rolled up and placed in the baking dish, pour over the sauce, sprinkle a top layer of the remaining cheese and cover with foil. 9. Bake covered in a preheated oven at 400 degrees Fahrenheit for 20 minutes. 10. Remove baking dish from oven and serve. Garnish with Mexican sour cream and enjoy!

Soft flour tortillas—so simple, yet so complicated. Want to know the real secrets to soft, flexible flour tortillas—just like my Mexican grandmother makes? The best ever homemade soft flour tortillas are easier than you think. Let me share my secrets that will help you. The first is to make sure the dough has enough moisture and is soft. The second secret is to rest the dough long enough for the gluten to relax. The best advice my Mexican grandmother gave me is practice makes perfect. This recipe helps me to achieve the perfect flour tortilla made right at home. They’re warm, pliable, and perfect for tacos, burritos, or quesadillas. No more cracking or breaking—just soft, steamy tortillas every time. This method brings them to life with flavor and authenticity. Passed down from generations, this is abuela-approved tortilla magic. I love it when the tortilla dough cooks and puffs. This is a great indication that your tortilla dough is well rested and the griddle is the perfect temperature. Here's a step by step entertaining video to help you achieve soft flour tortillas! The written recipe is available in my cookbook. Simply Mama Cooks: Food Cooked With A Mama's Love INGREDIENTS 3 cups all purpose flour (400 grams flour) 2 tsp baking powder (7.5 grams baking powder) 8 oz hot water (236.59 ml water ) *extra if needed* 1/3 cup butter, lard or shortening (65 grams) *use only 1/4 cup (59 ml) if using oil* 1 tsp salt (5 grams salt) TIPS FOR SOFT TORTILLAS *Be sure the dough is moist and slightly tacky before kneading. *IF the dough is still too wet, add a tablespoon of flour at a time, until workable *Be sure to knead for 10 to 15 minutes dough should be smooth and soft after kneading *Be sure to rest for 15 minutes to allow the gluten in the flour to relax which helps the tortilla to bubble while cooking *Try to roll out your tortilla thin *Over use of flour during the roll-out process may change the texture *How long will they stay soft?* These are best eaten within the first hour. *How to store homemade tortillas for the next day?* Store them in an air-tight baggie on the counter or fridge. *How do I reheat tortillas to stay soft?* You can wrap them in a damp cloth and microwave for the maximum next-day softness. You could also *quickly* reheat on a hot griddle, but they will start to lose the soft texture and dry out. *Can I freeze the tortilla dough to cook later?* Yes, but roll them out first, layer them with parchment paper to prevent sticking to each other. Holding a fresh warm stack of homemade soft flour tortillas.

Here is an easy marinade that is even better than the Mexican meat market style orange-red carne marinada. The vibrant red color is from the achiote used in the recipe. You can also substitute the sour orange juice for fresh pineapple juice. This marinade is great on beef, chicken or pork. Simply Mamá Cooks Red Marinade For Carne Asada INGREDIENTS 2 oz (56 g) ground achiote 1/2 cup (118 ml) fresh sour orange juice (or fresh pineapple juice) 1/4 cup (60 ml) cooking oil 2 1/2 tsp (10 g) salt 1 to 2 cloves of garlic 2 tsp Mexican oregano 1 tsp whole cumin seeds 25 to 30 black peppercorns 2 tsp onion powder 1 to 2 whole cloves (optional) 1/2 tsp coriander seeds (optional) 3 1/2 to 4 lbs of chicken, beef or pork INSTRUCTIONS 1. To a blender add the achiote, sour orange juice, cooking oil, salt, garlic, Mexican oregano, cumin seeds, black peppercorns, onion powder, garlic powder, cloves, coriander seeds and purée well. 2. Pour over meat of choice, combine and marinade for at least 2 to 3 hours. 3. Grill or cook the marinated meat and enjoy. Be sure to check out my YouTube channel for more recipes! PRINTABLE RECIPE

This is a simple homemade Chinese take-out style chow mein recipe. This is great for a dinner recipe idea. The sauce ingredient ratios can be adjusted to your preference. The marinated chicken is optional as this can also be a vegetable chow mein recipe. Be sure to check out the detailed recipe video by clicking the picture below! CHICKEN CHOW MEIN EASY INGREDIENTS 12 oz package (340 g) chow mein noodles 1 lb (454 g) chicken breast (thinly sliced) 2 tsp baking soda 1/2 tsp white pepper 1 Tbsp (15 ml) soy sauce 1 medium carrot (julienned) 2 celery sticks (thinly sliced) 1 1/2 cups (150 g) cabbage (thinly sliced) 5 scallions (separate the whites from the green tops) 3 cloves garlic (minced) 2 tsp fresh ginger (minced) *I left this out by mistake :/ SAUCE 2 Tbsp (30 g) oyster sauce 2 Tbsp (30 ml) dark soy sauce 1 Tbsp Sambal (ground chile sauce) 1 1/2 tsp sugar 1 1/2 tsp rice vinegar 1 1/2 tsp sesame oil INSTRUCTIONS 1. To the thinly sliced chicken, add white pepper, soy sauce and baking soda, then combine and marinate for at least 15 minutes. 2. Prep the chow mein noodles, using the package instructions, shock them in cold water and drain well. 3. Spread the chow mein noodles on a baking sheet to dry until ready to use. 4. In a bowl, combine oyster sauce, dark soy sauce, Sambal, sugar, rice vinegar and sesame oil, then set aside until ready to use. 5. Preheat a large pan or wok until smoke point then add 1/4 cup of cooking oil. 6. Quickly stir fry chicken until cooked, then remove and set aside. 7. Now add prepped carrot, celery, cabbage and onion, then quickly sauté for 30 seconds. Remove from pan and set aside. 8. Add 2 more tablespoons of cooking oil along with the chopped scallion whites and ginger. Sauté quickly. 9. Now add prepped noodles and chicken, then stir fry and combine quickly. 10. Next add the sauce and coat the noodles well. 11. Add the sautéed veggies, chopped green tops of the scallion, mix and turn off the heat. Serve and enjoy! PRINTABLE RECIPE 👉🏼

Making tamales in my home always brings back the memories of my Paternal grandmother. She always had a pot of coffee right next to her chair at the enamel kitchen table. Her stove had 2 to 3 large pots that was always filled with a delicious soup, stew or boiling meat. My favorite time of the year is Christmas when she would invite all the family and neighbors to join her in making delicious pork tamales. The kitchen table always had a mountain of masa. The slow cooked meat, chiles and a full pot of coffee kept all the laughter and work going. I miss those days and hope I can create the spirit my Grandmother always brought with her tamale making. Nothing can compare to her delicious tamales, but this recipe is something that makes me happy and think of her. Click the video to see how I make tamales. INGREDIENTS (MEAT) 5lb pork shoulder roast 2 bay leaves 2 tsp salt 1 chicken bullion (optional) 1/2 tsp pepper 2 garlic cloves minced 1/2 tsp ground cumin 1 lb bag of corn husk **Be sure to soak husks in hot water for at least 2 hours or until soft and pliable (MASA) 5 lbs bag fresh white masa 2 cups of melted pork lard 1 cup of drippings from pork or water salt to taste **keep extra hot water or drippings if masa is dry RED CHILE PUREE (Use any combo of dried chiles you like. Here's what I used.) 2 cascabel chiles 4 ancho chiles 2 pasilla chiles 1 small onion 3 cloves of garlic salt to taste

Nothing beats a warm, homemade, from scratch, soft flour tortilla. Was that descriptive enough? I could probably add ten more words and it still would not express my love for a homemade tortilla. I think one of my first memories in the kitchen was tugging at my Abuelita's skirt waiting for the first tortilla. Now my favorite moments are when my son eagerly waits for the first tortilla, as I did when I was a child. It took many years of practice, patience and tortillas shaped like Florida to get the recipe right. I still have tortillas that still don't bubble right or come out oddly shaped. It probably would have been easier to ask my Abuelita Angelica for the recipe. Right? Well the problem with that is she does not have a recipe. It's the old school way of most Mexican Grandma's, well at least in my family. Just a dash of this and a pinch of that, mix it, knead it and there you go! Luckily you don't have to start from square one — on the recipe at least. I have a good one that's a great place to start. I will give a heads up. The recipe is a great one, but the rest is up to you. The kneading, the feel of the dough and the heat of the comal are not in my control, that is yours. To watch how I make them click the You Tube icon button below. I hope you like the recipe and happy cooking! SOFT FLOUR TORTILLA RECIPE 3 cups all purpose flour 2 tsp baking powder 1 tsp kosher salt (1/2 tsp if using fine table salt) 1/3 cup of lard or shortening 1 cup hot water (add an extra 1/4 cup of hot water a table spoon at a time in case dough is still dry ) PRINTABLE RECIPE

Enchiladas are one of my favorite dishes to make. I make more of a Tex-Mex style enchilada which consists of 4 main components. That is corn tortillas, meat (beef or chicken), cheese and the sauce. By sauce, I mean "The Red Sauce". Usually most use a seasoning packet, with added water and tomato sauce or even use the stuff out of cans. Well I am not one to use canned or packaged enchilada sauce, but I won't shame those who do. I'm not a food snob and understand the convenience of using premade ingredients. Enchilada red sauce can be tricky especially if you don't know where to start. Well you're in luck! I have a recipe that's a good place to start. If you want to see how I make my enchiladas and red sauce, click the YouTube icon below. Happy cooking! ENCHILADA RED SAUCE RECIPE 1/4 cup all purpose flour 1/4 cup vegetable oil 1 Knorr chicken bullion cube 3 tbls chili powder 1/2 tsp onion powder 1/4 tsp garlic powder 1/4 tsp ground cumin 1/2 tsp salt (optional) 2 to 2 1/2 cups water

As long as I can remember, every Saturday I would find myself waiting in a long line at my neighborhood carniceria (Mexican meat market). Myself, along with what seemed like hundreds of other families, would wait patiently for Mexican slow cooked beef cheeks or other beef parts from the cows head, fresh corn tortillas, salsa, menudo and guacamole. This was the quintessential Mexican breakfast in my house. Living in Houston, Texas you could probably bet most Mexican families know all too well of the carniceria lines on Saturday and Sunday. Well I still crave my Saturday morning barbacoa tacos and I have come up with a way to avoid those crazy long lines. Here is a slow cooker barbacoa recipe that will satisfy your craving for slow cooked beef cheeks. Click on the video to see how I make it. SLOW COOKER BARBACOA RECIPE Ingredients 2 lbs beef cheek meat (or beef chuck roast) 2 tsp salt (1 1/2 tsp if using fine table salt) 2 to 3 cloves fresh garlic 2 bay leaves 1/2 small onion 5 to 8 drops of liquid smoke (optional) 2 Tbls water (optional - to combine with liquid smoke) 4.5 QT CROCK POT 1) In a 4.5 quart slow cooker add all ingredients 2) Set on LOW for 12 hours or set on HIGH for 8 hours 3) Once the meat is tender, remove in one whole piece to a serving plate 4) Do not shred until ready to serve. This will prevent the meat from drying out. 5) Serve in tacos topped with fresh onion, cilantro, lime and your favorite salsa. 6) Serves at least 10 to 12 corn tortilla tacos. *This will vary depending on the ratio of meat to each taco.

Having lived in San Diego for two years in my twenties, I got my fair share of rolled tacos. Growing up and living in Texas we call them flautas or taquitos. You can imagine my surprise to find them called another name. Well you can call them what you like and go back and forth on what you think the "authentic name" should be. When I go to my favorite taco shop, I call them rolled tacos. This recipe is my take on Don Pedro's Taco Shop rolled tacos in Chula Vista, California and I hope you like it. INGREDIENTS 1 1/2 to 2 lbs Beef (Chuck Shoulder Roast) Salt & Pepper 2 bay leaves 3 cloves of garlic 1/2 of a small onion 1/4 tsp of Mexican oregano 2 cups beef broth 15 to 20 corn tortillas oil for frying TOPPINGS Guacamole Mexican Crema (or sour cream) Shredded Lettuce Cheddar Cheese Cotija Cheese Salsa

Beef birria in the slow cooker is an easy option to get your birria quesatacos and consomé fix. This is a popular street food that can be made right at home. INGREDIENTS 3 guajillo chiles (18 g) 1 ancho chile (18 g) 1 pasilla chile (12 g) 6 cloves of garlic (24 g) 1 chipotle pepper in adobo sauce (optional) 1 tsp (1 g) Mexican oregano 3 lbs (1.36 kg) beef shanks 1 small onion (100 g) 2 1/2 tsp (12 g) salt 1 tsp (2 g) black pepper 1/8 tsp (.33 g) ground clove 1/8 tsp (.33 g) ground cinnamon 1 Tbsp (3 g) fresh thyme 2 dried bay leaves 5 cups (1.18 L) water Remove the stems and seeds from guajillo, ancho and pasilla chiles. Rinse and wash well to remove any debris. Add the cleaned chiles to a small pot of water, bring to a boil, turn off heat, cover with a lid and steep for 30 minutes or until softened. Remove the chiles from the pot and discard soaking liquid. Add softened chiles, garlic, Mexican oregano, chipotle pepper and 1 cup of water to a blender. Blend until pureed well. Set aside until ready to use. In a preheated large skillet, add 3 Tbsp cooking oil and brown the beef shanks on each side for 2 minutes on a medium heat. Then remove from the pan and place all the browned beef into a 4.5 quart slow cooker. Dice the onion and add to the slow cooker along with chile puree, salt, beef bouillon powder, black pepper, ground cloves, ground cinnamon and fresh thyme. Then combine well. Pour in the remaining 4 cups of the water, add the dried bay leaves and cover with a lid. Cook for 6 to 8 hours on the low setting or cook for 4 to 6 hours on the high setting. Once the cooking time is up, skim out all of the rendered fat, stir the beef birria and shred some of the meat. Serve in a bowl or use for tacos. NOTES: You can salt and season to your preference. You can garnish your bowl with fresh onion, cilantro and a squeeze of lime. This makes at least 4 to 6 servings. PRINTABLE RECIPE

Making tamales is always a labor of love. There are many steps and it takes hours of time, but bringing the family together is worth it. Some make tamales to share and celebrate the holidays with family and friends. Some sell tamales to support their livelihood. With that said, this recipe can be doubled, tripled and quadrupled should you need to make a large amount. I am more than sure there are hundreds of ways to make tamales and everyone has a family recipe. This is just one way to make them and I tried to simplify it for the beginner cook or those that want to make tamales at home. INGREDIENTS 2 cups beef or chicken broth 4 lbs (1.81 kg) beef chuck roast or pork shoulder roast (meat of your choice) 1 small onion (I used dry minced onion in the crockpot) 3 to 4 cloves garlic 2 tsp salt 1 to 2 dried bay leaf reserve broth and rendered fat from the crockpot (At least 4 cups liquid) 8 dried guajillo chiles (stems and seeds removed) 2 dried Pasilla chiles (stems and seeds removed) 2 dried ancho chiles (stems and seeds removed) 2 cloves garlic 4 cups (475 g) instant corn flour (I used Maseca brand) 2 1/2 tsp baking powder 1 cup (150 g) lard or shortening salt to taste 2 Tbsp oil (to simmer puree) 45 to 50 corn husks 16 quart steamer pot PRINTABLE RECIPE INSTRUCTIONS *Note: Use the method of your choice to cook beef, pork or chicken until tender. For the recipe you will need at least 2 lbs of cooked meat -In a 4.5 crock pot add beef or , bouillon cube, dried bay leaf, onion, garlic, 2 cup water, cover with lid, set to high and cook for 6 hours or until beef is tender - Once beef is cooked, remove onion, set aside and reserve - Remove beef from crock pot, shred or chop to desired texture - Strain out any liquid from crock pot and reserve CHILE PUREE - remove stems, seeds and rinse the dried chiles - place in a small pot, cover with water, bring to a boil, remove from heat and steep until soft and pliable - Once chiles are soft, remove from boiling liquid and place in to a blender along with 1 2/3 cup of broth or water, 2 cloves of garlic, reserved onion from crock pot and puree well - Strain puree for any bits that did not puree - Reserve 1/3 cup of chile puree to add to masa dough MEAT FILLING - In a preheated skillet add 2 Tbsp oil, strained chili puree, salt to taste and simmer for 3 minutes over a medium heat - Now add chopped beef to simmering chili puree and continue to combine and simmer for another 3 to 5 minutes - Now set aside until ready to assemble tamales MASA PREPARATION - In a large bowl add instant corn flour, baking powder, salt to taste and combine well - Now add lard or shortening, 1/3 cup of chile puree and combine well - Next start by adding 2 cups of warm broth or water and mix well - Now add an additional 1 to 1 1/2 cups of broth or water until masa dough is the texture of play dough and can squeeze through your fingers easily NOTE: Keep extra warm water or broth on the sided just in case masa dough starts to dry out TAMAL ASSEMBLY - Take your softened presoaked corn husk and spread from the center 3 to 4 Tbsp of masa dough on the corn husk leaving a one inch space from the top of the husk - Next add meat filling and enclose the tamal - Now fold the bottom part of the husk up and continue the process COOK TAMALES - In a 16 quart steamer pot add 2 1/4 liters of water to the pot then place the steamer plate in - Place a small heat proof ceramic or stone bowl upside down in the center and start stacking all of your tamales around the bowl *NOTE: the cook time will vary depending how tightly you pack the pot - Now place extra corn husks on top to cover tamales, a cloth and cover with the lid - Bring the water to a boil first, lower the heat to a medium heat and cook for 1 hour to 1 hour and a half or once a tamal comes out easily from the corn husk - Remove all the tamales from the pot and allow to set for at least 20 minutes then serve - This recipe makes at least 30 tamales DISCLAIMER: This post contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the website and allows me to continue to make post and recipes like this. Thank you for the support!