Enchiladas Verdes (Green Enchiladas with Chicken & Cheese)

Enchiladas verdes has been one of my all-time favorite dishes for almost my entire life. So, naturally, I am drawn to every version that I come across! I liked how this version included cheese in the filling rather than melted over the top. These enchiladas were also extra saucy- loved it.

This recipe was adapted from Christopher Kimball’s Milk Street magazine. I used poached chicken thighs but rotisserie chicken meat could be used as a shortcut.

We ate the enchiladas garnished with chopped onion and cilantro with rice and refried beans on the side. I cooked the rice in the chicken poaching liquid which made it extra flavorful. Great.

Yield: 4 servings (8 enchiladas)

• 3 T extra-virgin olive oil, divided
• 3 medium-large poblano chilies (about 12 to 14 oz), stemmed, seeded, and chopped
• 1 pound tomatillos, husked, cored, and chopped
• 1 medium yellow or white onion, chopped, plus more for garnish, if desired
• 8 medium garlic cloves, smashed and peeled
• 1 T ground cumin
• 1/2 cup chicken stock, plus an additional 2 cups if poaching the chicken
• 1 cup lightly packed cilantro leaves and stems, rinsed and dried, plus more for garnish
• Kosher salt and freshly ground black pepper
• 1 pound boneless chicken (I used 3 boneless, skinless chicken thighs) (or 1 1/2 cups finely chopped cooked chicken)
• 6 oz Monterey jack or whole-milk mozzarella cheese, shredded (1 1/2 cups)
• 2 T hot sauce, such as Cholula or Tapatío (I used Chipotle Cholula- my favorite)
• 8 6-inch corn tortillas
• lime wedges, to serve, optional
• sour cream or Mexican crema, for serving, optional
• rice and refried beans, for serving, optional

1. Place the chicken in a medium saucepan and cover with about 2 cups of chicken stock. Bring to a simmer over medium-high heat, then reduce to low, cover and cook until the thickest part of the meat registers 165 degrees for thighs or 160 degrees for breasts, about 15 to 20 minutes. Let the chicken cool in the liquid until just warm, then finely chop the meat. Reserve the cooking liquid. (Alternatively, 1 1/2 cups of chopped rotisserie chicken meat can be substituted.)
2. Preheat the oven to 475 degrees with a rack in the center position.
3. In a large pot over medium-high, combine 1 tablespoon of the oil, the chopped poblanos, cored & chopped tomatillos, chopped onion, and garlic. Cook, stirring occasionally, until the vegetables are beginning to soften, 5 to 8 minutes.
4. Stir in the cumin and cook until fragrant, about 30 seconds.
5. Add the stock and cook, stirring occasionally, until the vegetables have completely softened, about 5 minutes. Remove from the heat and let cool for 5 minutes.
6. Transfer the mixture to a food processor and process until smooth, about 1 minute.
7. Add the cilantro and continue to process until smooth, about 1 minute. Taste and season with salt and pepper.
8. Spread 1 cup of the sauce in the bottom of a 13-by-9-inch baking dish; set aside. (I used 4 individual enameled cast iron serving dishes, placing 1/4 cup of the sauce in the bottom of each dish.)
9. In a medium bowl, toss together the chicken, cheese, hot sauce, 3/4 teaspoons salt and 1 teaspoon pepper; set aside.
10. Brush both sides of the tortillas with the remaining 2 tablespoons olive oil, then arrange them on a rimmed baking sheet (its fine to overlap them slightly). Cover tightly with foil and warm in the oven just until soft and pliable, about 3 minutes. (This step is important in order to make sure that the tortillas are pliable enough to fill and roll.)
11. Uncover the tortillas; reserve the foil. Lay the tortillas out on a large cutting board (or 2) or a clean counter.
12. Divide the chicken mixture evenly among the tortillas (about 3 heaping tablespoons each), arranging the filling in a line along the bottom edge of each tortilla. (I used a 3 T cookie scoop.)
13. Working one at a time, roll up the tortillas to enclose the filling and place seam side down in a tight row down the center of the prepared baking dish. (or 2 enchiladas per individual baking dish)
14. Spoon 1/2 cup of the sauce over the enchiladas. (or 2 T per individual baking dish)
15. Cover tightly with a layer of parchment paper topped with the reserved foil. Bake until the cheese begins to melt out of the ends, about 15 minutes.
16. Meanwhile, cook 1 cup of rice in 2 cups of chicken poaching liquid, if desired. (I used white Basmati rice.) (I also warmed refried beans at this point.)
17. Uncover and spread the remaining sauce over the enchiladas. (or about 2 T per individual baking dish) Re-cover and let stand for 5 minutes.
18. Serve with lime wedges and sour cream or Mexican crema, garnished with chopped onion and cilantro, as desired.

Poblano, Black Bean & Cheese Enchiladas

Recently, my friend gave me beautiful cast iron baking dishes. I knew that I wanted to make enchiladas in them right away! Our Cinco de Mayo feast was the perfect occasion. Our meal also included chips and guacamole, of course. 😉

The recipe for these hearty, vegetarian enchiladas was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions and method. We ate them garnished with sour cream, red onion, avocado, and cilantro with refried beans and rice on the side. We topped off our festive meal with a Tres Leches Cake. Perfect.

Yield: Serves 4 to 6

• 2 tablespoons olive oil
• 2 medium yellow onions, finely chopped (I used a food processor)
• 1 poblano chile, stemmed, seeded and cut into 1/4-inch pieces
• 8 garlic cloves, peeled and minced (I used a food processor)
• Kosher salt and freshly ground black pepper
• 2 teaspoons ground cumin
• 1 (15-ounce) can fire-roasted tomatoes (I used Trader Joe’s)
• 1 teaspoon chili powder
• 1 chipotle chile in adobo, chopped
• 1/4 cup sour cream, plus more for serving, optional
• 2 (15-ounce) cans black beans, drained and rinsed
• 1 1/2 to 2 cups coarsely grated mild Cheddar or Monterey Jack cheese
• 10 to 12 (6-inch) soft corn or flour tortillas (I used Trader Joe’s corn & wheat tortillas)
• fresh cilantro leaves and stems, for serving
• sliced avocado, for serving, optional
• diced white or red onion, for serving, optional
• rice and refried beans, for serving, optional

1. Heat the oven to 425 degrees. (I used the convection setting.)
2. In a large skillet, heat the oil over medium-high. Add the onions and chopped poblano chile; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 4 to 5 minutes.
3. Stir in the cumin and minced garlic; cook until fragrant, about 1 minute. Remove from heat.
4. Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and chipotle chile. (I used a Vitamix.) Blend until very smooth. Season to taste with salt and pepper. (If your blender isn’t particularly strong and the sauce looks more like a chunky purée, add 1/4 cup sour cream and blend again until smooth.)(I omitted the sour cream in the sauce.)
5. Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
6. Place the tortillas in a tortilla warmer (or on a plate) covered with a damp paper towel. Cover and microwave for 1 minute, or until warm and pliable.
7. If using individual dishes, spread a few spoonfuls of sauce over the bottom of each dish. (I used 5 dishes.) Alternatively, pour enough enchilada sauce to lightly coat the base of a medium casserole dish or a 9-by-13-inch baking pan. Spread it to cover the bottom of the dish(es).
8. Line up the filling, tortillas and baking dish in a row. Place a heaping 1/4 cup of the bean mixture in the center of each tortilla. Roll up the tortilla and place in the casserole dish(es), seam-side down. Repeat with the remaining tortillas. (I placed 2 enchiladas per individual dish.)
9. Spoon or pour the remaining sauce over the enchiladas.
10. Sprinkle with the remaining 1 to 1 1/2 cups of cheese, to taste. (I used 1/2 cup cheese per dish.)
11. Place the baking dish(es) on a rimmed baking sheet and tent with foil. Bake for 10 minutes.
12. Remove foil and continue to bake until the cheese has melted and has browned in spots, about 10 additional minutes.
13. Top with sour cream, avocado slices, diced onion, and cilantro. Serve immediately.

Note: The sauce and the black bean mixture (without the cheese) can be made up to 5 days in advance and stored in an airtight container in the refrigerator. The spice level in the sauce can be easily modified by adjusting the amount of chili powder.

Orange-Guajillo Pulled Chicken Tacos

Tacos are always a welcome dinner in my house. New varieties are even more welcome. 🙂

These chicken tacos were a mildly sweet from the fresh orange juice. Because the seeds are removed from the chilies, the finished dish was not spicy at all. They were really delicious with all of the assorted toppings.

This recipe was adapted from 177milkstreet.com. We ate the tacos with refried beans, brown Basmati rice, and street corn on the side. Fresh and fabulous.

Yield: Serves 4 to 6

• 1 ounce guajillo chilies (5 medium), stemmed, seeded and torn or cut into 1-inch pieces
• 1 1/2 cups freshly squeezed orange juice (I used 4 large oranges)
• 5 large garlic cloves, peeled
• 2 T white vinegar
• 2 tsp ground coriander
• 2 tsp honey
• 1 teaspoon dried oregano or Mexican oregano
• Kosher salt and freshly ground black pepper
• 2 pounds boneless, skinless chicken thighs, trimmed (I used 9 thighs, about 2 1/2 pounds)
• warm tortillas, for serving (I used Trader Joe’s corn-wheat tortillas)
• diced white onion, for serving
• sliced radishes, for serving
• cilantro leaves, for serving
• crumbled queso fresco, feta, or shredded Mexican cheese blend, for serving
• sour cream, for serving
• rice and refried beans, for serving, optional

1. Squeeze the orange juice into a liquid measuring cup.
2. In a 12-inch skillet over medium-high, toast the chile pieces, pressing with a wide metal spatula and flipping halfway through, until fragrant, about 1 to 2 minutes total. (I used a 12-inch stainless steel all-in-one pan.)
3. Transfer to a small bowl and pour in the juice; press on the chilies to submerge. Let stand until the chilies have softened, about 10 minutes. Set the skillet aside. (I placed the chilies in the liquid measuring cup with the freshly squeezed orange juice.)
4. In a blender, combine the chilies and juice, garlic, vinegar, coriander, honey, oregano and 1 teaspoon salt. Puree until smooth, about 30 seconds. (I used a Vitamix.)
5. Pour the puree into the reserved skillet and bring to a boil over medium-high.
6. Trim the chicken thighs of any excess fat to prevent the finished dish from becoming greasy.
7. Nestle the chicken into the sauce, cover and cook over medium-low, stirring and flipping the chicken halfway through, until tender and opaque when cut into with a paring knife, about 20 minutes. 
8. Using tongs, transfer the chicken to a large plate and set aside until cool enough to handle, 10 to 15 minutes. Using 2 forks, shred into bite-size pieces.
9. While the chicken cools, bring the sauce to a simmer over medium-high and cook, stirring, until thickened and reduced to 1 cup, about 10 minutes.
10. Stir the shredded chicken into the sauce, then taste and season with salt and pepper.
11. Warm the tortillas. (I microwave them in a tortilla warmer with a damp towel for about 1 minute.)
12. Serve the shredded chicken with warm tortillas and assorted toppings, as desired.

Mushroom Tacos with Avocado-Tomatillo Sauce

More tacos to share! I served these full-flavored vegetarian tacos for our Cinco de Mayo celebration this year- with margaritas, chips, and guacamole, of course.

The recipe was adapted from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for your Electric Pressure Cooker by Deborah Schneider. I used a stove top pressure cooker instead of an instant pot, but this filling could be prepared just as easily without using a pressure cooker at all. The creamy avocado sauce was amazing!

The original recipe is for “quesotacos” which the author describes as black-belt street cooking, made by browning a layer of cheese right on a griddle, scooping it up with a tortilla, and using that to wrap the filling. I opted to serve the filling over the shredded cheese in a traditional taco form. This wonderful filling is also used in enchiladas in this book. Yum!

Yield: Serves 4 to 6, with about 1 cup of Avocado-Tomatillo sauce

For the Avocado-Tomatillo Sauce:

• 1 ripe avocado, halved, pitted, and peeled
• 2 tomatillos, husked and roughly chopped
• 1/4 cup diced white onion
• 1/2 serrano chile, stemmed (and seeded, if desired)
• 1 T water
• 1/2 tsp kosher salt
• leaves from 2 sprigs cilantro, chopped (about 1 T)

For the Mushroom Tacos:

• 3 T olive oil
• 1 large white onion, cut into 1-inch dice (2 cups) (I reserved 1/4 cup of the onion for the sauce)
• 9 garlic cloves, minced (3 T)
• 1/2 cup water
• 2 tsp kosher salt
• 2 large portobello mushrooms, cut into 1-inch pieces
• 8 to 10 oz cremini mushroom, sliced or cut into quarters
• 8 to 10 oz white button mushrooms, sliced or cut into quarters
• 1/4 cup chopped fresh cilantro leaves or shredded fresh epazote
• 1/2 tsp freshly ground black pepper
• 1/8 tsp red pepper flakes
• 2 poblano chiles, roasted, seeded, peeled, and cut into 1/2-inch pieces
• 12 corn or corn-wheat tortillas
• 1 1/4 cups shredded Monterey Jack cheese
• 3/4 cup crumbled feta cheese or grated Cojita cheese
• Avocado-Tomatillo sauce, for serving
• chopped fresh cilantro, for serving

To Make the Sauce:

1. In a food processor, combine the avocado, tomatillos, onion, Serrano Chile, water, and salt.
2. Pulse until fairly smooth, about 10 pulses, scraping down the bowl as needed.
3. Add the cilantro and pulse a couple of times to combine.
4. Transfer to a bowl, then taste and adjust seasoning with salt if needed.

Note: The Sauce will keep well for 24 hours, covered and refrigerated.

To Make the Filling:

1. Place poblano chiles on a foil-lined baking sheet.
2. Broil the poblano chiles in the oven, rotating every 5 to 7 minutes, until charred and blistered on all sides. (I set my oven to Broil Max at 450F.)
3. Wrap the chiles in the foil lining, to loosen the charred skin with steam.
4. When cool enough to handle, peel, seed and dice the roasted chiles.
5. Heat the oil in a pressure cooker, instant pot, or dutch oven.
6. Sauté the onions, stirring occasionally, for about 5 minutes, until golden brown.
7. Add the garlic and cook, stirring, for about 1 minute.
8. Add the water, salt, portobello mushrooms, cremini mushrooms, and white mushrooms, then stir in the cilantro/epazote.
9. If using a pressure cooker or instant pot, secure the lip and cook on high for 1 minute. (Alternatively, cook the mixture in a Dutch oven until mushrooms have released a significant amount of moisture and are lightly browned.)
10. Use the quick pressure release. (I rotate the valve into a perpendicular position on the top of my pressure cooker.)
11. Set a colander in a bowl. Pour the mushroom mixture into the colander, reserving the liquid in the bowl.
12. Set the colander aside and return the liquid to the pot.
13. Bring the liquid to a boil, and cook for 10 to 15 minutes, until syrupy and very thick.
14. Return the mushroom mixture to the pot and stir in the black pepper, pepper flakes, and roasted and diced poblano chiles.
15. Cook, stirring occasionally, for about 3 minutes, until heated through.
16. Taste and adjust seasoning with salt and pepper, as desired.
17. Serve the mushroom filling in warm tortillas over shredded Monterey Jack and crumbled feta. Top with sauce, minced cilantro, and extra cheese, as desired.

For “Quesotacos”:  Heat a cast iron skillet over medium-high heat. Lightly oil, place a tortilla in the pan and toast for about 3 minutes, until golden brown. Turn the tortilla and top with 2 T of Jack cheese and 1 T of feta/Cojita. Continue toasting until cheese is melted, about 3 minutes more. Top with mushroom mixture, sauce, sprinkle of cheese, and pinch of cilantro. Serve immediately.

For a Grilled Corn & Mushroom Variation: Add kernels from 2 ears of grilled corn to the pot after adding the roasted poblano chiles.

Easy Fridge Dill Pickles

This is the easiest recipe I’ve ever posted- and I’ve posted my favorite garlic bread recipe. 😉

Now that I’ve made them twice, I have to share the method because they were absolutely delicious. This recipe was adapted from Smitten Kitchen.com. I listed the ingredients needed for each 24-ounce (3 cup) jar. I bought an enormous bag of Kirby cucumbers at a farm stand and just kept making pickles until they were all sliced. TONS of pickles! I filled an assortment of recycled jars, lining the top with saran wrap to keep the lid from absorbing the pickle scent.

I used fresh dill and crushed garlic cloves to flavor the brine, but sliced white onion, dill seeds or pickling spice were other suggested seasonings. Pickles may be the perfect snack.

Per 24-ounce Jar:

• 4-5 Kirby (pickling) cucumbers (or enough to fill the jar)
• 3 tsp coarse salt
• 1 T chopped fresh dill and/or one dill sprig
• 2 large garlic cloves, peeled and lightly crushed
• 1/2 cup white vinegar

1. Using a mandoline, cut the cucumbers into 1/8-inch thick rounds. Place them in a lidded jar, filling the jar to the top.
2. Add salt, dill, and garlic cloves.
3. Pour in the white vinegar. The liquid level will be much lower than the height of the cucumbers but will adjust as they wilt.
4. Close the jar, lining the lid with saran wrap if desired, and shake to distribute the ingredients.
5. Place the jar in the refrigerator and shake it once or twice over the next few hours.
6. Pickles are ready to eat in 6 to 8 hours but will keep, submerged in their brine, for up to 3 weeks.

Notes:

• 1/2 to 1 tsp dill seeds or 1 T of pickling spice can be substituted for the fresh dill.
• Thinly sliced white onion can be substituted for the garlic cloves.
• Seedless cucumbers can be substituted for Kirby cucumbers but the pickles may be less crunchy.

Hugh Acheson’s Bucatini Amatriciana

I have a couple of fast weeknight pasta dishes to share. Classics. Both are served with bucatini, a house favorite. 🙂

This amatriciana sauce has rich and meaty flavor from the pancetta which balances nicely with the spiciness from crushed red pepper flakes. The flavors really come together as the sauce simmers. Simple and delicious.

This recipe was adapted from a “staff-favorite” Food and Wine recipe, contributed by Hugh Acheson. I omitted the marjoram.

• 5 ounces pancetta, finely chopped
• 1 small white onion, finely chopped
• 1 tablespoon chopped marjoram
• 1/2 teaspoon crushed red pepper
• 1 medium carrot, grated
• One 28-ounce can whole plum tomatoes in juice, preferably San Marzano, coarsely pureed
• coarse salt
• 1 pound bucatini
• 1 tablespoon unsalted butter

1. In a medium saucepan, cook the pancetta over moderate heat until browned and crisp, about 6 minutes. (I used an enameled cast iron pot.)
2. Add the onion, 
marjoram and crushed red pepper and cook until the onion is softened, about 8 minutes.
3. Add the carrot and tomatoes, season with salt and simmer over moderately low heat, stirring occasionally, until the sauce has thickened, about 40 minutes.
4. Meanwhile in a large pot of salted boiling water, cook the bucatini until al dente. Drain and transfer back to the pot.
5. Stir 
the butter into the tomato sauce and 
add to the bucatini. Toss to coat, season with salt and serve.

Two Years Ago:

• Garlic Parmesan Chicken Lasagna Bake

Three Years Ago:

• Quick Crusty Mustard Chicken

Four Years Ago:

• Roasted Red Pepper Pasta Sauce
• Avocado-Lime Pasta

Five Years Ago:

• Roasted Butternut Squash & Bacon Pasta

Greens & Chayote Enchiladas with Salsa Verde

These wonderful, vegetarian, no-bake enchiladas claimed to be light and satisfying- a pretty accurate description! Perfect warm weather Mexican fare. Fresh and fabulous. 🙂 This recipe was adapted from the New York Times, contributed by Martha Rose Shulman.

Inspired by my food blog friends who have made their own birthday cakes, etc., I made this dish for my own birthday dinner!! I prepared the filling a day in advance (no work on the big day!) and we ate them after a relaxing day in the sunshine. My husband made my favorite Huevos Rancheros for breakfast (I am obviously a Mexican-food lover), and I was greeted with a surprise birthday cake from my girlfriend when I got home! ❤ What a great day! Maybe getting older isn’t so awful….

I’m bringing my special dish to share at Angie’s Fiesta Friday #74 (belatedly, again…), co-hosted by Loretta @Safari of the Mind and Caroline @Caroline’s Cooking. As another surprise birthday gift, my dish from Fiesta Friday #73 was featured this week! Yay!! Check it out & Enjoy! 🙂

Yield: Serves 8

• 1 pound Swiss or rainbow chard, or a combination
  
• 2 medium-size chayote or summer squash (about 1 1/4 pounds), cut in small dice (4 cups diced)
  
• 1 pound fresh tomatillos, husked and rinsed
  
• 2 jalapeño or 2 to 3 serrano chiles, stemmed
  
• ½ white onion, coarsely chopped
  
• coarse salt to taste
  
• 4 large peeled garlic cloves; 2 whole and 2 minced
  
• 12 cilantro sprigs, plus chopped cilantro for garnish
  
• 1 tablespoon canola or grapeseed oil
  
• 2 ½ cups chicken or vegetable stock
  
• 2 tablespoons extra-virgin olive oil
  
• 1 teaspoon dried oregano, preferably Mexican
  
• freshly ground black pepper
  
• 18 corn tortillas
  
• About 1/2 cup crumbled queso fresco or feta

1. Peel and dice the chayote squash.
2. Strip chard leaves from stems and wash in 2 changes of water. Keep leaves whole.
3. Rinse chard stems and cut in small dice if wide, or, if thin, slice crosswise 1/4 inch thick. (I cut my wide stems into thin strips and then sliced all of them crosswise 1/4 inch thick.) Set aside stems with chayote in one bowl and leaves in another.
4. Make the salsa verde: Combine tomatillos, jalapeños and onion in a large saucepan or Dutch oven; cover with water and bring to a boil. Reduce heat and simmer 10 minutes, until tomatillos have gone from pale green to olive and have softened. Using a slotted spoon or a Chinese strainer, transfer tomatillos, onion and one of the jalapeños to a blender. (I used a Vitamix!) Do not drain water from pot. Let vegetables cool in the blender while you blanch greens and chayote.
5. Add more water to the pot so it is about 2/3 full. Return to a boil, salt generously, and add the chard leaves. Blanch until tender, 1 to 2 minutes. Transfer leaves to a bowl of cold (ice) water to quickly shock, then drain and dry. Chop coarsely and set aside.
6. Return water to a simmer and add chayote and chard stems. Simmer 5 minutes, or until just tender. Drain through a colander and again on paper towels.
7. Add whole garlic cloves and cilantro sprigs to ingredients in blender and blend until smooth. Taste for heat and add remaining jalapeño if desired. (I only used one jalapeño- and the salsa had quite a kick!)
8. Heat 1 tablespoon canola oil in a large, heavy saucepan over medium-high heat. When hot, add tomatillo purée and partly cover to protect from splattering. Cook, stirring often, until it thickens and begins to stick to the pan, about 5 minutes.
9. Stir in stock, add salt to taste, and bring to a simmer. Cook uncovered for 20 minutes, stirring often, until sauce is thick and coats the front and back of a spoon. Taste and adjust seasoning.
10. Heat olive oil in medium skillet over medium heat and add minced garlic. When fragrant, after about 30 seconds, stir in oregano, blanched and chopped leaves, stems, and chayote. Cook, stirring for about 3 minutes, until tender, fragrant and coated with oil. Season with salt and pepper. Stir in 1 cup salsa verde and set aside.
11. Place tortillas in a tortilla warmer or on a microwave safe plate. Cover with a damp paper towel and cover with warmer lid, or with plastic wrap if using a plate. Microwave on high for 1 minute. (Alternatively: Prepare the tortillas: Heat 1/3 cup canola oil in a medium skillet over medium heat, until oil bubbles around the edges of a tortilla when you dip it into the pan. Place a platter covered with paper towels next to pan. Using tongs, slide tortillas, one at a time, into hot oil. As soon as tortilla begins to puff, about 10 to 15 seconds, flip over and leave another 10 to 15 seconds. Immediately remove from pan and drain on paper towels. Cover with foil to keep warm.)
12. One by one, quickly dip tortillas into the remaining warm salsa verde, lay on serving platter, and top with about 1/4 cup filling. Roll up tortilla and place seam side down on platter. When all tortillas have been filled, pour remaining salsa verde on top, sprinkle with cilantro and queso fresco (or feta) and serve.

One Year Ago:

• Shortcut Enchiladas Verdes

Two Years Ago:

• Cinco de Mayo Chicken Tinga Tacos
• Mexican Scrambled Egg & Bacon NYSSMA Celebration Tacos