Wednesday, July 1, 2015

Homemade Chili Beans

Homemade Chili Beans made from scratch with cooked pinto beans and five varieties of chiles.


Homemade Chili Beans - lacocinadeleslie.com

This weekend the US will be celebrating Independence Day. Now that I live in Mexico the 4th of July always makes me a little homesick for fireworks, American flags flying high, and all the yummy food being served at the cookouts. When I was younger the 4th of July always meant that Gramm was going to open a can of chili beans and ladle them over hot dogs, because for Gramm nothing was more American than hot dogs and chili beans.

Monday, June 29, 2015

Crockpot Beef Shank Barbacoa (de Res) {She Made/Ella Hace}

Aside from my blender, which I use pretty much every single day, my favorite small kitchen appliance has to be my crockpot. Especially during the hot and humid summer months. That's one of the reasons why I suggested to my good friend girlichef (Heather) that we make a crockpot meal for this month's edition of She Made/Ella Hace. Heather is serving up Slow Cooker Baked Beans over on her blog, while I've cooked up Barbacoa de Res (Beef Shank Barbacoa).

Barbacoa de Res is a tradtional Mexican dish with tender pieces of beef served in a dried chile broth seasoned with ground cumin and crushed oregano.

You won't believe how easy this barbacoa is to make AND you can serve it a number of ways so you don't get bored. You can serve barbacoa the traditional way with lots of chile broth topped with chopped onion and cilantro. Or you can serve the beef shanks whole Osso Bucco style with mashed potatoes and a chile broth gravy. (Yum!) Then if you have any leftovers, finely chop the meat and spoon onto warm corn tortillas for tacos de barbacoa. However you decide to serve up this Beef Shank Barbacoa, I'm sure it will quickly become a family favorite.

Crockpot Beef Shank Barbacoa (de Res) - lacocinadeleslie.com

Thursday, June 4, 2015

Chile de Huevo en Chile Colorado (Chile Colorado w/ Eggs) #ThrowbackThursday

This recipe for Chile de Huevo (en Chile Colorado) might look familiar to longtime readers of La Cocina de Leslie. It was one of the first recipes I ever posted on this blog. That was six years ago and it's one of those recipes that kind of got lost in the shuffle and hasn't really gotten the love I think it deserves. Because it's Throwback Thursday, and  because Chile de Huevo was one of my favorite breakfasts growing up, I thought it would be fun to share this recipe again.

Chile de Huevo en Salsa de Chile Colorado - lacocinadeleslie.com

Chile de Huevo (eggs in chile sauce) was a dish that both Gramm and Pappy (my grandparents) often made for breakfast. It was one of those easy, no-fuss meals that didn't require anything more than scrambled eggs and leftover enchilada sauce. Pappy liked to add nopales (cooked cactus paddles) to his Chile de Huevo, but back then I was not a big fan of nopales at all. Thank goodness times have changed because now I can't imagine having this dish without the nopales. They really do help to bring this dish together.

Sunday, May 31, 2015

Secret Recipe Club: Pisto Manchego

A vibrant mix of bacon, onion, tomato, zucchini, and colorful bell peppers, Pisto Manchego is often referred to as Spanish ratatouille.

Pisto Manchego with Zucchini - lacocinadeleslie.com

It's because of recipes like this Pisto Manchego that I love being part of the Secret Recipe Club, because every month I get the chance to discover new-to-me blogs full of swoon-worthy recipes from all over the world. My assignment this month is Things I Made Today written by Vicky Cassidy, a wife and mom who loves to cook, bake, blog and photograph everything around her. Vicky's blog is so beautiful and elegant, it's like looking through the pages of a gourmet food magazine like Saveur or Food & Wine. It's no surprise that her recipes have been featured on Apartment Therapy, Buzzfeed, The Kitchn, and Food52. But what I liked most about Vicky's blog is that it features simple, easy-to-follow recipes made with fresh ingredients.

Wednesday, May 27, 2015

Fresh Strawberry Margarita {She Made/Ella Hace}

My good friend girlichef and I are in the cocina once again for She Made/Ella Hace. This month it's all about strawberries. Heather (girlichef) is serving up not one, but TWO sweet strawberry recipes: Strawberry Atole + Strawberry Atole Paletas. (Be sure to head on over to Heather's blog to check out her mouth watering recipes.) And I whipped up these delightful Strawberry Margaritas, because who doesn't love a good margarita? These Strawberry Margaritas are sweet, refreshing and taste like summer in a glass.


Fresh Strawberry Margaritas - lacocinadeleslie.com

Tuesday, May 19, 2015

Almíbar de Mango (Mango Syrup for Shaved Ice)

Homemade snow cone (shaved ice) syrup made with fresh mango and a hint of cinnamon.
The temps are heating up here in Mexico, so it's time to keep cool with one of our favorite summer treats... Nieves Raspadas (aka raspados/raspas/snow cones)! Making your own snow cones at home is a fun summer activity for kids of all ages. And since mangos are one of our favorite summer fruits, I decided to combine the two for a sweet and delicious frozen treat. I like to add a dash of ground cinnamon to my mango syrup to enhance the flavor of the mango, but if cinnamon isn't your thing you can leave it out and still have a delicious raspado de mango. And if like me (Hubby & our kiddies) you like to spice things up a bit, sprinkle a little Tajin (dried chile & lime fruit seasoning) on top for an extra kick.

What's your favorite raspado (snow cone) flavor?

Nieve Raspada de Mango (Mango Shaved Ice) - lacocinadeleslie.com

Tuesday, May 12, 2015

Shredded Chicken Tacos de Mole

Tender pieces of chicken in a rich, chocolate mole sauce wrapped in warm corn tortillas.

Tacos de Mole - lacocinadeleslie.com


These shredded chicken tacos are a cinch to make especially with the help of an old family friend, Doña Maria. Doña Maria is a brand of mole paste and it's the only kind of mole I ate growing up with my Mexican grandparents. Over the years I've learned to make various mole sauces from scratch, but every once in a while I crave the mole that my grandparents made.

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