Oven-Baked Pulled Pork Butt
Ingredients: 4–5 lb pork butt (also called Boston butt or pork shoulder) 2–3 tbsp yellow mustard (as binder) 2 tbsp paprika 1 tbsp ground cumin 1 tbsp onion powder 1…
Classic Mexican Horchata (1 Gallon)
Ingredients: 2 cups long-grain white rice 1 ½ cups blanched almonds (optional, for creaminess) 2 cinnamon sticks 1 tablespoon vanilla extract 1 to 1 ½ cups granulated sugar (to taste)…
Jose’s Traditional Pork Carnitas Recipe
Ingredients: 4 lbs (2 kg) pork shoulder or butt, cut into large chunks (with some fat) 1 cup fresh orange juice 1 can of cola soda 4 whole garlic cloves…
Jose’s Chile Rellenos
Ingredients For the Chiles Rellenos: 6 large poblano peppers 8 oz Chihuahua cheese, cut into strips 3 large eggs, separated ½ cup all-purpose flour ½ tsp salt 4 cups oil…
Jose’s Green Mexican Spaghetti
Ingredients: 16 oz spaghetti 2 large poblano peppers (roasted, peeled, and deseeded) 1 jalapeño (optional, for extra heat) 8 tomatillos (boiled until color changes; do not allow to burst) ¼…
Shrimp Linguine Recipe
Ingredients 1 lb shrimp, peeled and deveined 1 large shallot, diced 4 garlic cloves, minced 2 tbsp butter Salt, to taste Black pepper, to taste Crushed red pepper flakes, to…
Beef with Peppers
Ingredients: 1.5 to 2 lbs thin-cut beef sliced in strips 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1 green bell pepper, sliced 1 orange bell pepper, sliced…
Recipe of the Week: José’s Mexican Red Shrimp Soup
Ingredients: 1 lb (500 g) shrimp (with shells) 8 cups (2 liters) water 3 dried guajillo chiles (seeded) 2 tomatoes ½ onion 2 garlic cloves 2 potatoes, diced 2 carrots,…
Recipe of the Week: José’s Pozole Verde
Ingredients Pozole: • 2 pounds boneless, skinless chicken breast • 1 large white onion, roughly chopped • 2 cloves garlic • 1 pound tomatillos, husked and rinsed • 3 jalapeño…
Moist Strawberry Cake
A soft, tender cake bursting with strawberry flavor. The puree gives it a natural sweetness, and the Jell-O adds that nostalgic strawberry punch. It’s the kind of dessert that’s meant…