Our Kids
In Mexico




The boys of San Martin des Porres

The girls of Casa Hogar don Bosco




Welcome to the recipe section of our Web home

The following are authentic Mexican recipes which we have collected over the years. In some instances, a commonly available item is substituted for a Mexican ingredient that you just WON'T find north of the border. 




Burrito: flour tortilla rolled up (filled)                                                                 

Nacho: deep fried corn tortilla pieces (wedges)                                                    

Chimichanga: deep fried burrito (fried crisp)                                               

Enchilada: flour tortilla filled with different ingredients, covered with salsa and baked

Quesadilla: tortilla turnover filled with different ingredients (usually cheese)      and cooked on a griddle until golden brown             

Tostada: a tortilla fried flat until crisp                                                                   

Taco: fresh hot corn tortilla rolled around a filling and doused with salsa                  



These first two recipes come from a friend of ours, Mrs. Adriana Balderas de Valdez

Thank you so much Adriana:

  (zucchini with corn)
5 cups Zucchini cut fine cubes.
1/2  cup white  onion chopped
2 garlic cloves minced
1 1/2 cups corn grain
1       cup mozarella cheese grated
2 spoons butter
Salt and pepper to taste.
Put butter in a casserole, add onion and garlic and cook until they are tender. Add zucchini and corn, mix well and add salt and pepper to season it, cover and cook a low heat for approx. 8 minutes or until zucchini is tender but firm. Careful no overcook. Turn off the heat and add the cheese, cover again. The cheese will melt with the same heat.

"Cochinita Pibil"     Pork with Achiote.
1.5 kg/ 3-31/2 lb. boneless pork (loin & leg)
1 small white onion
2 garlic cloves
5 oranges juice (fresh)
3/4 cup. white vineger
1/2 small box condimento de Achiote (condimented Annato box. of 3.5 oz. you can found it in a Latin store in Toronto, Emporio latino in Kengsinton Market or any other)
salt and pepper .
Cut the pork into larges cubes and place it in a big casserole. Cover whit water , add salt and boiled aprox. one hour.
Mix the onio, garlic, oranges juice, vinager and achiote pasta in a blender. Add the mix in the casserole and add pepper and salt to season it. Cover the casserole and continue to cook over a low heat for about 11/2  hours, util all the juices have been almost absorbed. Then shred the pork whir help of a fork.


Now here are ours:


Corn Tortillas

Made from scratch, these are the 'real deal'

2 cups Masa Harina or Instant Corn Masa Mix

1 1/8 cups Water                                             

1 Tbsp Salt                                                     

Mix the 3 ingredients thoroughly for 2 to 3 minutes until dough forms a firm ball (if dough feels dry, add 1 or 2 Tbsp water). Divide the dough into 16 small balls, cover with damp cloth to keep dough moist. flatten ball between hands, place each flattened ball between two sheets of waxed paper or heavy plastic wrap. Roll out or press in a tortilla press until tortillas measure 5 to 6 inches in diameter. Carefully peel off the waxed paper or plastic wrap. Cook on a very hot (440 to 480 F) ungreased griddle or skillet for 15 to 30 seconds. Turn. Continue cooking 15 to 30 seconds more. Once cooked, cover the tortillas to keep soft and pliable. Makes 16 tortillas                      


Fresh Mexican Salsa (Salsa Cruda)

This is a Mexican staple, every families recipe is a little different

1 large Tomato. diced finely                                 

1 small to medium Onion, diced finely                  

2 to 3 Jalapeno Peppers, seeded and diced finely

1 to 2 fresh Limes, juiced                                    

Salt to taste                                                      

Fresh Cilantro, chopped (if desired)                 

Mix tomato, onion and peppers. The colours of red, white and green should appear equal. The colours of the salsa represent the colours of the Mexican flag. Add the juice of one lime. If the lime is not very juicy, add some of the second lime, to taste. The lime taste should be noticable. Add salt to taste. Sprinkle with cilantro (if desired)



'Avocado' in Spanish is a 'Guaca', 'Mole' in Spanish is 'sauce', hence Guacamole is Avocado Sauce

2 medium Avocados, peeled and mashed        

3 Tbsp fresh Lime juice                                  

1 medium white or red Onion, finely chopped

1 large clove of Garlic, minced                        

1 or 2 fresh Jalapeno Peppers, finely chopped



Mix all ingredients together in medium bowl. Makes 1 3/4 cups.


Salsa Verde (Green Sauce)

2 or more Serrano Chiles, finely chopped   

1 heaped Tbsp finely chopped white Onion

1 small clove Garlic, finely chopped            

         1/3 cup, firmly packed, roughly chopped Cilantro

                                8 ozs. Tomate Verde (Tomatillos), cooked and partially drained (about 1 cup)

Salt to taste                                            

               1 additional Tsp, finely chopped Cilantro (optional)

Put the chiles, onion, garlic and cilantro into a 'molcajete' ( a traditional Mexican mortar and pestle, usually made from lava rock) or blender and crush or blend - if the latter, you may need to add a little water - to a paste. Gradually add the Tomate Verde and blend to a textured consistency. Add salt and sprinkle the remaining cilantro over the top.

Note: This sauce can be made up to 3 hours ahead but tends to lose colour and flavour after that time. Freezing not recommended.

How to Cook Tomatillos: Remove the husks from the tomatillos, cover with cold water, then simmer over medium heat until soft but not breaking apart - 10 to 15 minutes, depending on size. OR  Simply go down to your friendly neighbourhood  grocery store and pick up a can of  cooked tomatillos from the Mexican food section.


Slowcooker Salsa

This is a cooked Salsa similar to a chili sauce

2-3 Tbsp Vegetable Oil

2 medium Onions, diced

     1 large clove Garlic, minced

6 large Tomatoes          

1 large Green Pepper   

                               2 large Jalapeno Peppers with seeds, diced

2 Tbsp Salt (coarse)   

     1 small can Tomato Paste

2 Tbsp fresh Cilantro

Place Vegetable oil, onion and garlic in slowcooker insert, put in microwave for 4 minutes on high. Add tomatoes, green pepper, Jalapenos, salt and tomato paste. Place insert into slowcooker on high for 2 hours. After the 2 hours, add cilantro and leave lid on for 5 minutes. Then put into canning jars.

Medium HOT! for lesser heat, remove seeds from Jalapenos.

Yield: Approx 5-6 cups 


Red Enchilada Sauce

1 Tbsp Olive Oil                

2 cloves Garlic, minced     

1 Tsp minced Onion         

1/2 Tsp dried Oregano     

2 1/2 Tsp Chili Powder   

1/2 Tsp dried Basil         

        1/8 Tsp ground Black Pepper

1/8 Tsp Salt                  

1/4 Tsp ground Cumin 

1 Tsp dried Parsley     

1/4 cup Salsa            

        1 (6oz) can Tomato Sauce

1 1/2 cups Water     

Heat the oil in a large saucepan over medium heat. Add the garlic and sautee for 1 to 2 minutes. Add the onion, oregano,chili powder, basil, black pepper, salt, cumin, parsley, salsa and tomato sauce.

Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

Makes 3 cups (8 servings)


Texas Enchilada Sauce

2 (6.5 oz) cans Tomato Sauce

    1 (28 oz) can Crushed Tomatoes

1/3 cup Chili Powder              

1 Tbsp Oregano                    

1 Tsp Paprika                      

2 Tsp ground Cumin           

 2 Tsp ground Black Pepper

1/4 Tsp Salt                       

1 clove Garlic, minced       

1 Tbsp Butter                   

1 Onion, minced              

        1 Green Bell Pepper, chopped

In medium saucepan combine tomato sauce, crushed tomatoes, chili powder, oregano, paprika, cumin, pepper, salt and garlic. Cover and cook over medium heat.

Meanwhile, melt butter in a small skillet over medium heat. sautee onion for about 4 minutes: stir into sauce. Cook sauce for 20 minutes, stirring occasionally. Stir in bell pepper and cook 10 minutes longer.

Makes 6 - 8 servings


Baked Tortilla Baskets

Fajita Size Flour Tortillas

Vegetable Oil                  

Dried Beans or Rice       

To prepare, soften tortilla by warming briefly in skillet or microwave. Brush both sides of tortilla with vegetable oil and gently push into a 1-cup custard dish or small oven-proof bowl. Line with foil and weigh down with beans or rice. Bake, uncovered, at 400 degrees F for 7 minutes.

Carefully remove shell from bowl and allow to cool. Adjust bowl and tortilla size for larger baskets. 


Frijoles De Olla (Pot Beans)

These are delicious on their own, but are a 'must' for the next recipe

1 pound Dried Beans - Black (about 2 1/4 cups) OR Pinto (about 2 1/2 cups)

10 to 12 cups Hot Water, approximately                                                         

1/3 cup roughly sliced White Onion                                                                 

2 Tbsp Pork Lard                                                                                          

Salt to Taste                                                                                                  

2 large sprigs Epazote, Only if black beans are used                                  

Rinse the beans in cold water and let them run through your hands to make sure there are no small stones or pieces of earth among them. Put the beans into a pot and cover with cold water. Add the onion and lard and bring to a boil, then lower the heat and let the beans simmer, covered, until they are just soft and the skins are breaking open - about 4 hours for Black beans and 2 1/2 for other varieties, although it is very difficult to be precise. (Much will depend on the age of the beans, how long they have been stored, and if they have dried out too much, and on the efficiency of the pot or pan in which you are cooking them) Add the salt and continue cooking over low heat for another 1/2 hour or more, until the beans are completely soft.

For Black beans, add the Epazote just before the end of the cooking time, as it tends to lose flavour if cooked too long.                                                                                   

These beans will keep in the refrigerator for about 2 days. They can also be frozen for   up to about 3months.                                                                                                    Epazote is a Mexican herb used in bean dishes because of its ability to prevent gas        from the beans as well as adding a very distinct flavour to the beans. Your only hope in finding Epazote is to try a Mexican market or Latino variety store. 


Frijoles Refritos 'Well-Fried Beans' 

These are authentic 'refried beans'..NOTHING like what you're served at Taco Bell 

6 Tbsp Pork Lard

2 Tbsp finely chopped White Onion

8 ozs. Beans cooked as for 'Frijoles De Olla', 3 1/2 to 4 cups with broth

In a very heavy skillet - about 10 inches in diameter - heat the lard and fry the onion, without browning, until soft. Add 1 cup of the beans and their broth and mash well as you cook them over high heat. Gradually add the rest of the beans, little by little, mashing them all the time until you have a coarse puree.

As the puree begins to dry out and sizzle at the edges, it is ready to be used for the recipes calling for frijoles refritos.

Note: Frijoles Refritos freeze well and can always be ready to use, just reheat them.



The REAL DEAL!! THESE are what Mexicans really eat

1 1/2 - 2 Lbs Beef (I use round or sirloin steak) cut into thin strips

               MARINADE: 4 Tbsp Maggi seasoning                                                          

2 Tbsp (heaping) Yellow Mustard     

Juice of two fresh Limes                 

1 1/2 Lbs Grated Cheese (Friulano-Tre Stella)                                

2 Tbsp Oil                                                                                     

Tortillas - heated                                                                          

Fresh Salsa                                                                                 

Sour Cream or Mexican Crema                                                 

Cut beef into strips. Prepare marinade. Pour marinade over meat. Mix well. Marinate for 2 hours or longer. Drain marinade. Put meat into hot frying pan with oil. Stir and cook until no longer pink. Turn down heat to medium. Add cheese. Stir until meat and cheese are one and cheese is melted thoroughly.

Spread approx. 3 to 4 strips of meat and cheese down center of tortilla. Cover meat with some salsa and some sour cream or crema. Add additional grated cheese if desired

Fold up bottom of tortilla 1/4 of the way up. Fold left side over, then the right side over. Enjoy!!


Crema Mexicana

Mexican-style Thick Cream ( This is to DIE for!)

1 cup Heavy Whipping Cream

1/4 cup good-quality commercial Sour Cream with active cultures


2 Tbsp Buttermilk with active cultures

In a small saucepan, heat the cream just long enough to take the chill off - to bring it to body temperature. ( about 100 degrees F). Off the heat, whisk in the sour cream (or buttermilk) and pour into a glass jar. Set the lid on the jar (but don't tighten it), then place the jar in a warmish place (it shouldn't be over 90 degreesF)

After 12 hours, the cream should be noticeably thicker. Refrigerate (you can tighten the lid now) for at least 4 hours or, better yet, overnight to complete the thickening. Crema will last for at least a week in the refrigerator.


Chicken Fajitas

4 boneless, skinless Chicken Breasts, sliced in strips

1 or 2 red or yellow Sweet Peppers, sliced in strips

1 large Onion, sliced in strips                                 

3 Tbsp Vegetable Oil                                           

1 Tbsp Chili Powder                                          

Fresh Mexican Salsa                                        

Sour Cream or Mexican Crema                       

grated Cheddar Cheese                                  

MARINADE:1/4 cup Lime juice                                                             

1/4 cup Vegetable Oil                                 

2 Tbsp fresh chopped Cilantro                  

1 Tbsp Chili powder to taste                    

1 Tsp ground Cumin                              

1/2 Tsp Salt                                         

  1/4 Tsp Red Pepper Sauce                    

1 Tbsp Maggi seasoning  

Marinate chicken breasts for 30 minutes. Remove from marinade and sprinkle with 1 Tbsp chili Powder. Sautee in 1 Tbsp Oil.  Remove chicken. Add 1 Tbsp oil to pan and sautee peppers until just beginning to cook. Remove peppers. Add last Tbsp of oil to pan and sautee onions. Remove.

Warm tortillas in a dampened tea towel in the microwave for 30 seconds to 1 minute.

To make a fajita, put a small amount of chicken, onions and peppers down the middle of a tortilla to within 1 inch of top and bottom. Dab on sour cream and salsa. Sprinkle with cheese if desired. fold bottom of trotilla towards top. fold each side of the tortilla over, wrapping the filling to make for easy handling.


Chicken Quesadillas

2 cups shredded Cheddar Cheese                                               

8 (8 to 10 inch) Flour Tortillas                                                     

1 cup cooked and diced taco seasoned Chicken                          

     1/2 to 1 cup roasted or sauteed sweet red Pepper, chopped              

1/2 to 1 cup Sauteed Onion slices, not quite cooked through        

Fresh Mexican Salsa                                                                 

Sour Cream or Mexican Crema                                                 

Place 4 tortillas on an ungreased baking sheet. Divide cheese, chicken, peppers and onions on the tortillas, spreading evenly. Put the other 4 tortillas on top of the prepared tortillas. Bake in a 350 degree F oven for 5 minutes or until cheese is melted and bubbly. Slice quesadillas into quarters and serve with fresh salsa and sour cream or crema. 


Easy Quesadillas

4 soft taco-size Flour Tortillas                                      

3/4 cup Refried Beans                                                

1 1/4 cups shredded Mexican Cheese Blend, divided

1/2 cup Taco Sauce (salsa), divided                          

Sour Cream or Mexican Crema                              

Spread beans evenly over 2 tortillas. Sprinkle evenly with 3/4 cup cheese and drizzle with 1/4 cup taco sauce. Top with remaining tortillas. Place tortilla on hot frying pan and turn when cheese starts to melt and tortilla is slightly browned, and lightly cook on second side.

Cut each quesadilla into 8 wedges; serve with remaining taco sauce, cheese and sour cream or crema

Appetizers: Serves 8


Enchilada Casserole

1 large jar Salsa                                       

1 Lb. Ground Beef, browned with            

1 Pkg dry Taco seasoning mix                

1 can Black Beans                                

2 cups shredded Cheddar Cheese        

9 Corn Tortillas                                  

Place 3 tortillas in bottom of crockpot. Layer on top of tortillas 1/3 of the ground beef, 1/3 of the salsa and 1/3 of the cheddar cheese, then 3 more tortillas. Repeat each layer 2 more times, ending with cheese.

Cover and cook on low for 6 to 8 hours. Serves 4.


Fire Balls

12 oz Jalapeno Peppers, canned      

1 cup Buttermilk Biscuit Baking mix

6 oz Mozzarella Cheese - shredded

1 lb Sausage Meat                         

6 oz seasoned Bread Crumbs        

Cut off stem end of peppers. Stuff peppers lightly with cheese, then set aside.

Thoroughly mix sausage, biscuit mix and remaining cheese. Make small patties from the mixture. Place a pepper in the center of each patty, then wrap and seal the dough around the pepper. Coat one or two balls at a time by shaking them in a plastic bag with the pork breading mix. In a lightly greased skillet, brown sausage balls until sausage is thoroughly cooked, turning several times. Let cool a bit on a paper towel and serve.                                                                                                            


Mexican Fiesta Soup

2 (14 1/2 oz) cans Chicken Broth

2 cups cubed Cooked Chicken

1 (17 oz) can whole kernel Corn, undrained

1 (11 1/2 oz) can Vegetable Juice

1 (8 oz) jar Salsa

1 (4 oz) can chopped Green Chiles, drained

1/2 cup chopped Green Onions

2 cups cooked long grain Rice

2 Tbsp chopped fresh Cilantro or 2 Tsp dried leaves

Shredded Monterey Jack Cheese, optional 

In large saucepan, combine all ingredients except cheese. Bring to a boil, reduce heat. Cover, simmer 15 minutes or until heated through.

Serve with cheese.

serves 6.


Mexican Rice

1 medium Onion, chopped finely

1 clove Garlic, minced

1 Carrot, grated

1 medium fresh Tomato, chopped finely

1 cup Rice

2 Tbsp Lard or Bacon Drippings

2 cups Chicken Broth

1/2 Tsp Salt

1/4 Tsp Black Pepper

1/4 Tsp Cumin

1 Chicken Bouillon Cube

Brown rice in lard. Add onion and garlic and cook until softened. Put all your spices in. Add remainder of ingredients. Cover and lower heat until gently simmering. Cook for 20 to 25 minutes. Do not lift cover. Rice should be dry and every grain fluffy.


Shrimp Tostadas

1 Lb cooked bay Shrimp

1 cup diced Tomatoes, drained

1 cup chopped White Onion

1 can (4 oz) diced Green Chiles

1/4 cup chopped fresh Cilantro

2 cups Refried Beans, warmed

10 Tostada Shells, warmed

2 1/2 cups shredded Romaine Lettuce

 Vegetable Oil

fresh Lime juice

Combine shrimp, tomatoes, onion, chiles, vegetable oil and lime juice in medium bowl; cover. (may be prepared ahead and refrigerated)

Spread about 2 Tbsp beans over each tostada shell. top with 1/4 cup lettuce and 1/2 cup shrimp mixture. Serve.


Mexican Pickled Onions

1 large Red Onion

4 Radishes

1/2 cup Rice Vinegar

1 Tsp Salt

1 Tbsp Sugar

1 Jalapeno Pepper

Fresh Lime Juice

Slice onion, radishes and jalapeno pepper thinly into circles. Add all other ingredients, toss and refrigerate for a couple of hours. 


Sopes (Cornmeal Cakes)

1 cup Yellow Corn Meal

1 cup Masa Harina flour (Mexican corn masa mix)

1/4 cup Shortening or Lard

1 cup warm Water

4 oz diced Green Chiles (optional)

1 Tbsp Vegetable Oil

TOPPINGS: Refried Beans, Cheese, Salsa, Jalapeno slices, Sour Cream

Place corn meal and flour in a large bowl; cut in shortening or lard with pastry blender or two knives until mixture resembles coarse crumbs. Gradually add water, kneading until smooth. Add chiles, mix well. form dough into 16 small balls. Pat each ball into 3 inch patty, place on waxed paper.

Heat 1 Tbsp vegetable oil in large skillet over medium-high heat for 1 to 2 minutes. Cook patties for 3 minutes on each side or until golden brown, adding additional oil as needed to prevent sticking.

Top with beans, cheese, salsa, jalapeno slices and sour cream



The pork is tangy, crispy but not greasy and makes a terrific fiesta dish

1- 4 to 5 Lb Lean boneless Pork Loin Roast, with excess fat removed

1 cup Salsa Verde

1 large Onion, minced

4 cloves Garlic, minced

1 Tbsp Seasoned Salt

2 Tsp Pepper

Place pork roast in 9x14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions. Loosely cover the pan with aluminum foil. Bake at 300 degrees F. for 4 1/2 hours, or until roast is fork tender. Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim the fat off the juice in the pan. Using two forks, shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly with the pork. Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan.

Serve with corn or flour tortillas and your choice of grated cheese, sour cream, chopped green onions, sliced avocados, chopped cilantro, sliced radishes, salsa fresca or salsa verde.


Spicy Shrimp And Rice

2-3 cups Mexican Rice

1 Tbsp Olive Oil

2 Garlic cloves, minced

1 large (2 small) Jalapeno Pepper, finely diced

1 Tomato, chopped

1 Lb Shrimp

2 Tbsp fresh Lime juice

2 Tbsp fresh chopped Cilantro

Heat olive oil in fry pan. Stir in tomato, garlic and peppers. Cook until garlic is golden. Add shrimp and lime juice. Cook shrimp.

Put shrimp on top of cooked Mexican rice. Sprinkle with chopped cilantro.


Tortilla Appetizers

6-6 inch Flour Tortillas

1/2 Salsa

1/2 cup chopped Jalapeno pepper

1/2 cup chopped Red Bell Pepper

1/2 cup sliced Green Onion (about 3)

1/4 Tsp crushed Red Pepper (optional)

2 cups Mexican Blend Cheese

Refried Beans

Preheat oven to 400 degrees F. Place tortillas on baking sheet. Bake for 3 to 4 minutes or until crisp. spread Refried Beans evenly on tortillas. Spread 1 Tbsp taco sauce or fresh salsa over beans. Top with bell peppers, green onions and sprinkle with shredded cheese. Bake for 7 to 8 minutes or until cheese is melted. Cut into wedges.



roughly translated as 'my cold beer'

This spicy concoction is a beer with lime and some peppery seasoning. It's kind of like a tomato beer without the tomato.

1/2 Lime

Coarse Salt

2 dashes Worchestershire sauce

1 dash Soy Sauce

1 dash Tabasco Sauce

1 pinch Black Pepper

1 dash Maggi Seasoning, optional

12 ozs Beer, preferably a dark Mexican beer like Negra Modelo

Squeeze the juice from the lime and reserve. Salt the rim of a highball glass by rubbing it with the lime and dipping it in the coapse salt. Fill with ice.

Add lime juice, Worchestershire, soy sauce, Tabasco, pepper and Maggi

Pour in beer, stir and serve, adding more beer as you sip.


Rompope (Mexican Egg Nog)

Rompope is the Mexican version of egg nog and is traditionally spiked with Rum or in Chiapas, with Comiteca Brandy

4 cups Milk

1 cup Sugar

3 inches Canele (cinnamon bark)

1/4 Tsp Baking Soda

12 Egg yolks

1/2 cup Rum, Brandy or Comiteca

In a medium saucepan, over medium heat, mix together the milk, sugar, cinnamon and baking soda. When it begins to boil, lower the heat and simmer for about 20 minutes. Set aside to cool, and strain to remove the cinnamon bark

Place thje egg yolks in a mixing bowl and whisk or beat with an electric mixer about 5 minutes, until thick and lemon yellow. While still beating, slowly pour the cool milk mixture into the yolks. Return to the saucepan and cook over low heat, stirring constantly, until the mixture thickens and lightly coats the back of a wooden spoon.

Remove from heat and stop the cooking by pouring tho Rompope into a bowl (preferably metal) that is resting on ice in a larger bowl. Stir ubtil cool. Gradually stir in the brandy, run or Comiteca and it's ready to serve, or it can be lightly covered in the refrigerater.





















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