Posts in Food
Recipe | Salsa Roja & Migas
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Today you’re getting two for one! These two recipes are super easy, and they go together perfectly: Salsa Roja, and Migas. Migas are fried tortillas with scrambled eggs; and as I got older I started adding salsa to it, to give it a little kick.

Salsa is a something I have every day. Everyday! I used to buy salsa fresh from the store. I found one I LOVED, but then they stopped making it. No other one was the same…so when I went to Mexico a few months ago, I scheduled a class with Ruth to learn how to make salsa. We learned how to make 5 different kinds of salsas, and I’ve been working to perfect salsa roja for the family since her class.

The recipe for the salsa will last you about two weeks unless you share. It makes quite a big batch, about 45 oz. I usually make this once every week or two.

Gather Ingredients for salsa roja

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Tomatoes (2 lbs, or about 8 medium tomatoes)

1 onion

3 cloves of garlic

dried chipotle peppers

1 tbsp of salt or more to taste



Now what?

1. Wash tomatoes, peel onion and garlic.

2. Put tomatoes, onion, and garlic in a pan with med heat.

3. Let it all brown. Turning every few minutes to make sure it browns until skin of tomato starts peeling. This part is about 30 minutes.

4. Put tomatoes, onion, and garlic in a blender. Add about 8 oz of water.

5. Blend until it’s smooth.

6. Add chipotle & salt. I usually use 4 chipotle peppers. Start with two peppers, taste, and add more for more spice.

7. Blend until smooth.

8. Enjoy!

Gather ingredients for migas

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One serving

2 Tortillas

2 eggs

1 tbsp oil

salsa

Now what?

1. Cut your tortillas into little squares.

2. Put oil in the pan, heat, add tortillas

3. Coat tortillas with oil and let tortillas brown.

4. When the tortillas are getting toasty, add eggs.

5. Scramble the eggs into the tortillas

6. At this point you can add the salsa in the pan and mix, or save the salsa for the topping.

7. Once eggs are cooked, it’s done! Enjoy! 

There you have it! A whole meal, all from scratch, and under $10! My mother used to make me migas pretty often when I was younger, and now it’s my comfort food. I hope you enjoy! Ask me a question or leave a comment below if you try it.


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FoodKarina Metts
Recipe | Pollo con Mole
 
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Sometimes I’m intimidated by making meals. Ok, most of the time; which is why Michael does the cooking. But I think that if I can’t replicate the exact recipes from the restaurant then it’s pointless to even try. But there can be an easy way to make this delicious meal…that’s simple and doesn’t take all day to make.

So today, I’m sharing another super easy recipe: pollo con mole. The hardest part of this meal is opening the mole container. I’m serious, wear an apron, and use a can opener. But after you get it open, you’ll be good to go.

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Gather Ingredients

Chicken (Raw chicken)

Mole - Doña Maria

Mexican Chocolate -Abuelita or Ibarra

Arroz

Tortillas

Now what?

1. Set your chicken to boil in a large pot of water. (About 45 minutes - hour)

2. About 20 minutes after starting the chicken boiling make your arroz. I’ve shared this recipe before…and it’s optional…but I don’t consider the dish pollo con mole without arroz.

3. Scoop out about half the bottle into a sauce pan.

4. Cut up a few triangles of Mexican chocolate and add to the sauce pan. (The more you add, the sweeter it will be.)

5. Take a ladle-full of water from the pot the chicken was boiling in and add to the mole and chocolate.

6. Stir continuously. Add more water to make it thinner until it’s a nice not too runny, not too think consistency.

7. Plate chicken and arroz, and top with mole.

8. Heat up tortillas and enjoy!


See, doesn’t that sound super easy? Yes of course. I don’t share this recipe because it’s complicated or new, but because it’s a meal that makes me feel at home. We eat this a few times a month and usually make this when we have company. It’s a nice and easy meal to feed a larger group. It’s definitely a comfort food/winter meal. And I hope you can now enjoy some too.

*Just a little side note: taking pictures of food while making it look as appetizing as it is, is hard…especially if that food is brown and runny. So I didn’t include many pictures in this recipe.


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FoodKarina Metts
Recipe | Fideo
 
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Fideo was a staple in my home. A comfort food. When my aunt visits from Pennsylvania she really only requests one thing from my mom; fideo with beans and tortillas.

Lately, we’ve been trying to be super tight with our weekly food budget and having a meal like this on the menu is great since it only costs about $5 to feed the family. Not only is it an inexpensive meal, but it’s super easy, and super fast to make.

GATHER YOUR INGREDIENTS:

4 cups of hot water

1 bag of fideo I use La Moderna

1 small tomato

1 small onion

2 TBSP oil

1 TBSP of Knorr Chicken flavor Bouillon

2 leaves of garlic

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NOW WHAT?

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1. You're going to need hot water, so you'll want to make sure you put your 4 cups of water on the stove to boil. 

2. Put oil in the pan, and add your noodles and coat in oil.

3. Let noodles brown. This will happen really fast. (Less than 5 minutes) You want it to look toasty, not burned. 

4. When the noodles are tan, add the water in.

5. Add tomato & onion. Mix.

6. Add in the bullion, mixing throughly so that it all gets dissolved.

7. Bring to a boil, cover and let simmer for about 10-15 minutes. 

8. When the noodles and onion are soft, it’s done! Enjoy!

This is a quick meal to make on the fly. It only takes about 20 minutes total, and can serve a lot. Add beans, avocado, and tortillas on the side, and you’ve got a whole meal for the family for about $5!


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FoodKarina Metts
Recipe | Molletes

Can you believe back to school season is happening right now? I'm prepping our first semester and trying to figure out how I'm going to pull it all off by the time school actually begins in a few weeks. I know with busier days coming up, the kids are going to say they're "SOOOOOOOO hungry" all the time. (Actually, that's no different from how they are now.) 

They say that molletes are like a grilled cheese or like toast. A super quick under 5 minute snack to prepare when you're in a hurry, or when the kids come  home and seem to have never eaten a day in their life. 

 
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Gather your ingredients:

Bolillo bread

Beans: It's usually made with pinto beans, but we like black beans in our house.

Cheese: You can use queso fresco or shredded chihuahua cheese.

optional toppings: avocado, tomato, salsa, pico de gallo

NOW WHAT?

1. Warm up beans. Once hot, mash.
2. Slice the bolillo in half long-ways.
3. Slice the tomatoes & avocado and crumble the queso fresco
4. Put a layer of beans on the bread.
5. Add the cheese & let melt for a minute or so. 
6. Layer on your toppings!
8. Enjoy!

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I first had molletes in San Miguel de Allende in 2017. I was naive and ordered what said "Molletes - Mexican toast" I thought it was a toasted piece of bread with some jelly and cream. What came out was this amazingness! I was so full after eating it. This little meal is so versatile, you can eat it for breakfast, lunch, or snack.

My mom said she even had it with steak...but in my opinion you're getting into torta territory when you start adding a protein. 


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FoodKarina Metts
Recipe | Agua de Horchata

I remember going to Mexican restaurants and seeing two types of drinks in a huge dispenser; jamaica juice, and agua de horchata. We'd order a big agua de horchata to share. I never knew I could actually make it myself, I just thought of it as a special thing when we went out to eat. It wasn't until my father opened his own restaurant that I actually learned the process of making it. While it's a longer process because you have to soak it overnight, the extra prep you do before is totally worth it to have a really great refreshing drink for a special occasion. 

As many of you will be spending time with family this week, think about adding this to your table. I'm sure everyone will love it! We had this yesterday night for dinner with my in-laws, and they already asked me to make a second batch for the Fourth of July.

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What you'll need:

2 cups rice

1/2 cup almonds

1 cinnamon stick

4 cups of hot water

1 can of evaporated milk

1 cup of milk

1 cup of water

1/4 cup of sugar (more to taste)

cheese cloth

colander

large bowl

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Now what?

1. Put rice, almonds, cinnamon & the 4 cups of hot water in a bowl.

2. Cover with Saran wrap and let soak over night or for at least 6 hours.

3. Blend the rice, almond, cinnamon stick & water well.

4 Put a cheese cloth in a colander and put the colander in a large bowl.

5. Pour rice water blend over the cheese cloth.

6. You'll be left with the liquid in a bowl. Add evaporated milk & sugar. Stir.

7. Add milk & water. Stir.

8. Move liquid to a pitcher filled with ice.

9. Enjoy!

It's been great spending time in Michigan this week spending time with Michael's family. Since they love the horchata, perhaps I'll make some guacamole for them too. ;-)

If you're looking for something to make tomorrow check out the mini cookbook I made with some easy summer recipes. 


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FoodKarina Metts