Chile Colorado Beef Sandwiches for She Made/Ella Hace 2nd Anniversary

Somebody please cue the Kool & the Gang music because there is a party going on right here. Today the awesome & incredible girlichef and I are celebrating the 2nd anniversary of our She Made/Ella Hace series.  Ya-hoo!  It's a celebration...

For those of you that might be new to my Cocina and/or the She Made/Ella Hace series, Heather (girlichef) came up with the idea for SM/EH because we are both fabulous American women married to hunky Mexican men.  We both love to cook, and we actually cook a lot of the same dishes.  The only difference is that Heather lives in the US, and I live in Mexico.  Every month we get "together" to cook our version of the same dish or we choose to cook with a certain ingredient.  The real fun is seeing what we come up with and seeing how different, or similar, our dishes/recipes are.

This month we decided to do things a little differently.  Instead of choosing a dish, theme, or ingredient to cook with, we decided to make something from each other's blogs.  I cooked up something from Heather's blog, and she cooked something from mine (Ejotes con Huevo).

Heather has a ton of delicious recipes on her blog to choose from.  I have a list that is a couple of pages long with just recipes from her blog that I want to try.  Everything from Soft Pretzels w/ Spicy Beer Cheese Sauce to Golden Garlic Soup w/ Fideo to White Hot Chocolate w/ Orange to Sangrita Paletas (with tequila) to Shrunken Heads in Spiced Cider (which is already on my Halloween menu for this year).  Like I said, she has a ton of fabulous recipes to choose from.

One of Heather's recipes that has been at the top of my list is her Mandarin Orange Jam.  I dream of one day spreading some of that jam on a buttery slice of toast while I enjoy my morning cup of coffee.  And since I'm not as nervous about canning anymore I am definitely going to cook up a batch just as soon as mandarin season rolls around.  Also at the top of my list is her Coconut Tres Leches Cake, but I'm saving that for my birthday next month.  I ended up making her Tortas con Chile Colorado, because I love sandwiches, I love Chile Colorado, and because Hubby started drooling over my shoulder while I tried to decide which of Heather's recipes to make.

These Tortas de Chile Colorado were so easy to make, and my family absolutely loved them!  These sandwiches will be regular guests at our table from now on.

To Heather, I just want to say thank you for letting me cook alongside you every month.  It is always a joy and a pleasure to cook with you.  Happy Anniversary, amiga!  (((Hugs!)))

Tortas de Chile Colorado de Res (Chile Colorado Beef Sandwiches)
(Recipe adapted from girlichef and Rick Bayless)

For the chile colorado filling:
  • 3 dried ancho chilies
  • 2 dried guajillo chilies
  • 2 cups water
  • 1 medium onion, thinly sliced
  • 2 lbs. steak, thinly sliced
  • 1 clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 pinch dried oregano

For the sandwiches:
  • Bolillo rolls
  • Mexican crema
  • Shredded lettuce
  • Avocado, thinly sliced
  • Red onion, thinly sliced
  • Fresh cilantro 

Bring the dried ancho and guajillo chilies to a boil over medium-high heat in the 2 cups of water, reduce heat and let simmer until the chilies have softened.  Let cool slightly.  Remove stems and seeds from the chilies.  In a blender puree the chilies and the water they were cooked in until smooth; set aside.

In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat.  Add the onion and saute for 1 minute.  Add the sliced steak and minced garlic; season with salt and black pepper.  Continue to cook, stirring occasionally, until the meat is no longer pink.  Pour the chile puree over the meat.  Season with the ground cumin and dried oregano, adding more salt, if necessary.  Once the chile colorado starts to boil reduce heat to low.  Cover and simmer over low heat for 30 to 40 minutes or until most of the liquid has disappeared.

To serve the sandwiches, split open the bolillo rolls in half lengthwise.  Toast lightly on a comal or griddle.  Spread the cut sides of the boillo rolls with Mexican crema.  Serve desired amount of the beef chile colorado inside each bolillo roll.  Top with shredded lettuce, sliced avocado and onion, and fresh cilantro leaves.  Enjoy!!!

Now click on over to girlichef's blog to wish her a Happy 2nd Anniversary and to see her recipe for Ejotes con Huevo (Green Bean Scramble).


Pizzadillas #SundaySupper

Where does the time go?  It seems like it was just yesterday that the kiddies were getting out of school for summer vacation.  And then BAM!  It's over.  Has it really been six weeks???  My kiddies go back to school tomorrow, although Hope (my 15 year old) started at her new high school on Wednesday.

As short as our summer vacation was, I'm not too sad because I know we packed in as much fun as we could.  And that's all that really matters.  Not how long or short our vacation was.

My kiddies are all pretty excited to go back to school.  Jack's looking forward to finding out who his new teacher is going to be.  Ashley's looking forward to showing off her new short 'do to all her friends.  Nick's looking forward to being an 8th grader.  And Hope is/was looking forward to making new friends at her new school.

This past week I've been busy getting everything ready for the first day of school.  We've gone school supply shopping, picked up the kiddies' new uniforms, and I have their backpacks all packed and ready to go.  All that's left to do is to pack their lunch.  That is actually the easiest of all my back-to-school preparations.  Every year, for as long as I can remember, my kiddies have requested the same thing for their First Day of School lunch...Pizzadillas.  It looks like a quesadilla on the outside, but it's stuffed with all the same goodies you'd put on a pizza.  A pizza quesadilla!


  • Flour tortillas
  • 1 lb. pepperoni
  • 1-1/2 to 2 cups pizza sauce
  • Shredded mozarella, Oaxaca, or Asadero cheese
  • Sliced black olives (optional)
  • Sliced mushrooms (optional)
  • Thinly sliced red onion (optional)
  • Thinly sliced bell pepper (optional)
  • Sliced jalapeño peppers (canned or homemade) 

Spread 1 tablespoon of pizza sauce on a flour tortilla.  Top with shredded cheese, sliced pepperoni, and whatever other toppings you love.  My kiddies love jalapeños and olives on their pizzas, but you could also add some sliced mushrooms and/or bell peppers. 

Top with another flour tortilla.  Cook the pizzadillas on a lightly greased comal or skillet over low heat, until both sides of the quesadilla are lightly golden and the cheese has melted.  Serve with pizza sauce on the side.  Enjoy!

For more lunchbox recipes, check out what my #SundaySupper friends have cooked up for you this week:

Sandwiches, Wraps and Entrees:
Munchies, Salads and Sides:
Sweet Treats:
A big thank you to That Skinny Chick Can Bake for hosting this week's #SundaySupper Lunchbox party. Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.


Poached Tilapia en Escabeche #SundaySupper

Chile peppers are an important staple in my Cocina.  Whether it be fresh chiles like poblanos, serranos, yellow peppers, banana peppers, or jalapeños.  Or dried chilies like anchos, arbol, guajillos, chipotles...  I'm crazy about them all!  That's why I'm so excited about this week's #SundaySupper, because we're Spicin' It Up with all kinds of fiery chile peppers.

Right now my chile pepper of choice is the jalapeño. Which for me is a little weird, because for the longest time jalapeños were way to spicy for my delicate taste buds.  Once upon a time, a long, long time ago, the only time I could bare to eat jalapeños was during pregnancy.  I craved them through each of my pregnancies.  As soon as I hinted to Hubby that I was craving a plate of nachos covered in jalapeños, he knew I was expecting.  I would devour whole jalapeños like they were going out of style.  But as soon as I delivered the babies, my cravings and my ability to eat jalapeños completely disappeared.

But sometime in the last 5 or 6 years, jalapeños and I have become BFF's (best friends forever). No longer do I get that feeling that my tongue is going to spontaneously burst into flames after eating a jalapeño.  No, now I enjoy them and love cooking with them.

A couple of weeks ago I shared how to make your own Jalapeños en Escabeche (pickled jalapeños).  Now this week, I'm going to show you a quick and delicious dish you can make with those pickled peppers...Tilapia en Escabeche!  Tender tilapia fillets are poached in a tangy broth along with sauteed carrots, caramelized onions, pickled jalapeños, and some of the vinegar they're packed in.  The results are spicy and delicious.  If you love adding pickled jalapeños to your meals, then this dish is for you.  

Tilapia en Escabeche
(Recipe slightly adapted from Mexican Everyday by Rick Bayless)

  • 4 medium carrots, peeled and thinly sliced diagonally
  • 1 medium onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 to 4 jalapeño peppers in escabeche (canned or homemade)
  • 1/4 cup jalapeño vinegar, from the pickled jalapeños
  • 1 cup chicken broth
  • 6 tilapia fillets
  • Dried oregano

Heat the olive oil in a large skillet over medium-high heat.  Add the carrots and onions; saute for 5 to 7 minutes, stirring occasionally, until the onions have started to caramelize.  (Do not get distracted by the phone or your new tablet. Once onions start to caramelize, they burn quickly. Or so I've heard.) 

Stir in the garlic and jalapeño peppers; saute for about a minute.  Pour in the jalapeño vinegar and the chicken broth. Season lightly with salt, pepper, and a pinch of dried oregano. When the broth starts to boil, add the tilapia fillets. Cover skillet and reduce heat to low.  Let simmer for about 15 minutes.  (Resist the urge to stir. Stirring will cause the tilapia fillets to break up.)

Serve Tilapia en Escabeche over Sopa de Arroz Blanco (white rice) or Mexican Rice. Enjoy!

Ready to turn up the heat in your cocina??? Be sure to check out this spicy line-up from my #SundaySupper friends. 

Snappy Starters & Snacks:
Hatch Chile, Grape & Grilled Onion Salsa from Shockingly Delicious
Spicy Tempeh Chips from The Urban Mrs
Sriracha Popcorn from The Girl In The Little Red Kitchen
Cheese, Smoked Paprika and Fennel Crackers from What Smells So Good?
Baked Banana Pepper Poppers from Daily Dish Recipes
Spicy Black Bean and Corn Stew from Mama's Blissful Bites
Caldo de Camaron y Pescado (Shrimp & Fish Soup) from girlichef
Bajia with Tomato and Chili Chutney from My cute bride
Shredded Buffalo Chicken Salad from Casa de Crews
Sriracha and Parmesan Fries from Mess Makes Food
Smoky Salmon Chowder from Cindy's Recipes and Writings
Hummus with Spicy Turkish Ezme Salad from Neighborfood
Goat Cheese Stuffed Peppedew Peppers from Healthy. Delicious.
Tofu Hariyali Kebabs-(Tofu Kebabs in Cilantro Sauce) from Soni's Food

Fiery Main Dishes:
  Spicy Stuffed Mexican Peppers from Peanut Butter and Peppers
Jalapeno Popper Fettuccine Alfredo from Chocolate Moosey
Baked Tilapia en Escabeche from La Cocina de Leslie
Spicy Grilled Chicken Wings with Two Dipping Sauces from Runner's Tales
Chorizo and Scallop Skewers from Jane's Adventures in Dinner
Buffalo Chicken Pizza from Cookin' Mimi
Thai Cashew Chicken from Doggie at the Dinner Table
Skillet Jambalaya from Hezzi-D's Books and Cooks
Firecracker Chicken from Juanita's Cocina
Spiced Turkey Burger Patties from Cook the Story
Aubergine and Chickpea Curry from Small Wallet, Big Appetite
Savory Tomato & Poblano Pie from An Appealing Plan
Venison Mole Rojo from Curious Cuisiniere
Za’atar Chicken with Fattoush from Food Lust People Love
Crispy Oven Fried Buffalo Chicken Tenders from In The Kitchen With KP
Skinny Buffalo Chicken Strips from Webicurean
BBQ Chicken Pizza with Poblano Peppers and Pepitas from The Wimpy Vegetarian
Spicy Thai Beef Salad from Magnolia Days
Buffalo Chicken Sloppy Joes from Cupcakes & Kale Chips
Spicy Lemon Paprika Chicken Thighs from Family Foodie

Searing Sauces & Seasonings:
Homemade Buffalo Sauce from Growing Up Gabel
Whole grain Mustard recipe - Moutarde à l'ancienne from Masala Herb
Homemade Sriracha Sauce from kimchi MOM

Zesty Sweets & Sips:
Cinnamon Streusel Scones from Killer Bunnies, Inc
Fiery Pomelo from My Other City By The Bay
Monkey Bread from That Skinny Chick Can Bake
Cinnamon Peanut Butter Skillet Blondies with Ice Cream from Vintage Kitchen Notes
Goldilocks and the 3 Asian-Fusion Bars from

A big thank you to Kimchi Mom for hosting this week's #SundaySupper Spicin' It Up party. Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Calimocho (Red Red Wine Cocktail) #SundaySupper

I love a glass of red wine every now and then, especially after a long, hard day of work.  When it comes to adult beverages, red wine is my absolute, all-time favorite.  It really doesn't matter if it's a Pinot Noir, a rich Bordeaux, or a California Red.  Just as long as it's red.  (White wine gives me migraines.)

Whenever I drink a glass, which isn't as often as I think I deserve, I can't help but sing that UB40 hit - Red, Red Wine.  Because I'm cheesy like that.

When I learned that this week's #SundaySupper theme was Recipes Inspired by Music "Red, Red Wine" was the first song that popped into my head.

Red, red wine...
You make me feel so fine...

Of course, Cherry Pie by Warrant quickly popped into my head after that, but since finding cherries in Small Town, Mexico isn't always easy, I decided to stick with the first song that came to mind.  And I knew just the cocktail to make...a Calimocho!

Calimochos are a sweet and delicious red wine cocktail that are really my dream cocktail come true because they're made with my other favorite beverage - Mexican Coca-Cola.  (Mexican Coca-Cola is the best tasting Coke EVER because it's sweetened with real cane sugar and not high fructose corn syrup.)

There really isn't much too making a Calimocho.  Just red wine and cola flavored soda.  No measuring required.  But I must warn you.  Once you've had a Calimocho or two,  you might find yourself singing...

Red, red wine....Stay close to me....

(Red Wine Cocktail)

  • Red wine (any kind will do)
  • Cola flavored soda (I use Mexican Coca-Cola) 

Fill a cocktail glass with ice.  Pour equal parts of red wine and cola flavored soda over ice.  Stir gently.  Enjoy!!! 


For more music inspired recipes, check out this culinary playlist from my #SundaySupper friends:

Prelude (Beverages):
Calimocho (Red Red Wine Cocktail) from La Cocina de Leslie inspired by Red Red Wine by UB40
Dark & Stormy Cocktail Recipe from An Appealing Plan inspired by Thunder Road by Bruce Springsteen
Horchata from Treats & Trinkets inspired by Horchata by Vampire Weekend
Orange Crush from Magnolia Days inspired by Orange Crush by REM
Pineapple Lemonade Slushy with Coconut Water from Sue's Nutrition Buzz inspired by Lemon Tree by Peter, Paul & Mary
Strawberry Tequila from Shockingly Delicious inspired by Strawberry Fields Forever by The Beatles

Overture (Appetizers):
Mustard Dill Beer Bread from Curious Cuisiniere inspired by In Heaven There Is No Beer a German Polka

Intermezzo (Entrees & Sides):
Chicken and Bacon Cheddar Waffles from I Run For Wine inspired by Glady's Knight
Classic Fried Chicken from The Food Army Wife inspired by Chicken Fried by Zac Brown Band
Margarita Chicken from In The Kitchen With KP inspired by Margaritaville by Jimmy Buffet
Meatball Duet from Cindy's Recipes and Writings inspired by On Top of Spaghetti by Tom Glazer
Moroccan Potato Salad from Healthy.Delicious inspired by Marrakesh Express by Crosby, Stills and Nash
Pan-Seared Halibut with Corn Hash and Asparagus Puree from Crazy Foodie Stunts inspired by Saturday Night Fish Fry by Louis Jordan
Slow Cooker Sweet and Spicy BBQ Pulled Pork from Neighborfood inspired by Something Like That by Tim McGraw
Spaghetti and Pork Meatballs from Family Foodie inspired by On Top of Spaghetti by Kidsongs
Teriyaki Burger from Juanita's Cocina inspired by Cheeseburger in Paradise by Jimmy Buffet

Finale (Desserts):
Banana Cream Pie Bars from Peanut Butter and Peppers inspired by Tra La La Song by The Banana Splits
Banana Pancake Ice Cream with Maple Brittle from Foxes Love Lemons inspired by Banana Pancakes by Jack Johnson
Cherry Pie from My Cute Bride inspired by Cherry Pie by Warrant
Cherry Marshmallows from Pies and Plots
Chocolate Cappuccino Cream Puffs from Runner's Tales inspired by Choux Pastry Heart by Corinne Bailey Rae
Chocolate Chip, Walnut and Caramel Banana Bread Ice Cream Sandwich from Ruffles & Truffles inspired by Hollaback Girl by Gwen Stefani
Chocolate Covered Caramels from Big Bear's Wife inspired by At Last by Etta James
Cinnamon Heart Cookies with Biscoff Buttercream from Mess Makes Food inspired by Hungry Heart by Bruce Springsteen
Coconut Rum Blondies from Gotta Get Baked inspired by I've Got A Lovely Bunch of Coconuts by Danny Kaye
Easy Blueberry Recipe: Fruit Tart from Growing Up Gabel inspired by Blueberry Hill by Fats Domino
Espresso Nib Ice Cream from Vintage Kitchen Notes inspired by Black Coffee by Ella Fitzgerald
Fancy Watermelon Lime Popsicles from Daily Dish Recipes inspired by Watermelon Crawl by Tracy Byrd
Fresh Peach Pie from Killer Bunnies, Inc. inspired by Sweet Sweet Pie by PWEI
Jammin' Oatmeal Cookies from What Smells So Good? inspired by Jammin' by Bob Marley
Many Flavors Whipped Cream from Noshing with the Nolands inspired by Whipped Cream and Other Delights by Herb Albert and the Tijuana Brass
Peach Basil Pie from The Girl In The Little Red Kitchen inspired by Peaches by POTUSA
Pina Colada Poke Cake from Cookin' Mimi inspired by Two Pina Coladas by Garth Brooks
Peach Donuts with Brown Sugar from Hezzi-D's Books and Cooks inspired by Peaches by POTUSA
Peach Strudel with Honey Bourbon Frozen Yogurt from A Kitchen Hoor's Adventures inspired by My Favorite Things from The Sound of Music & Wild Honey by U2
Rainbow Pops from The Urban Mrs inspired by Ice Ice Baby by Vanilla Ice
Salted Ripple Chip No-Churn Ice Cream from Cupcakes & Kale Chips inspired by Ice Cream by Sarah McLachlan
Salted Peanut Swirl Peanut Butter Ice Cream from girlichef inspired by Salt Peanuts by The Quintet
Shall We Dance? Fairy Cakes from The Ninja Baker inspired by Shall We Dance from the Japanese Film
Sugar Crusted Zucchini Bread from That Skinny Chick Can Bake inspired by Sugar, Sugar by the Archies
Tangerine Sorbet from Webicurean inspired by Tangerine Speedo by Caviar
Yeasted Banana Bread from Jane's Adventures in Dinner inspired by I Like Bread and Butter by The New Beats

A big thank you to The Girl in the Little Red Kitchen for hosting this week's #SundaySupper Recipes Inspired by Music party.  And as always, don't forget to join the #SundaySupper conversation on Twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here →Sunday Supper Movement 

August Food of the Month Club: Back to School Linky

Back by popular demand...It's The Food of the Month Club!

But before I get into this month's theme, I want to take a moment to thank you all so much for your patience and understanding, and all of your prayers and emails while I stepped back a bit from blogging to care for my father-in-law. I am very happy to report that is he doing so much better.  It's been a good 6 weeks since he's had any kind of anxiety attack or depressive episode.  It's a major breakthrough and we couldn't be happier about it.  I know he isn't completely out of the woods yet, but slowly and surely we are all getting back to our normal routines and activities, which for me includes blogging on a regular basis.  (More than just once a week.)  

I had hoped to bring back The Food of the Month Club last month, but time got away from me.  But that's not happening this month.  With the kiddies going back to school in just a few short weeks, this month's theme is one I'm sure many will appreciate...Back-to-School Recipes!

And I'm not talking just bologna sandwiches and/or bean burritos!  (Which is what I always carried in my Mork & Mindy lunchbox.)  The Back-to-School theme includes:
  • Back-to-School Lunches
  • Quick & Easy Breakfasts
  • Afterschool Snacks
  • Bake Sale Treats 

How to Participate in The Food of the Month Club:  
1.)  Visit La Cocina de Leslie at the beginning of each month to find out the Food of the Month Club theme or ingredient.  
2.)  Cook up something delicious according to the Food of the Month theme or using the Food of the Month as a main ingredient.  
3.)  Post your Back-to-School recipe(s) on your blog.  You can submit more than one recipe, but no more than 3.  All posts must be current. (Your post must link back to this announcement post!) 
4.)  Come back to this announcement post and add your Back-to-School link(s) to the Linky Tool widget located at the bottom of this post.  Then leave a comment so we don't miss out on your dish. 
5.) Show some love to the other entries by visiting and commenting on their posts and maybe make a new foodie friend in the process.  
6.)  Have fun!  And share about The Food of the Month Club with your friends.

*Linky will be open until 11:59pm (EST) on August 31, 2013