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![\"blog-divider-line\"](\"\/blog\/wp-content\/uploads\/2015\/10\/blog-divider-line.jpg\")
<\/p>\nDid we say Mexican food? YES! We are talking about that colorful, authentic, homemade, grandma-style cooking. The kind that brings the whole family to the table \u2013 mouths full and faces smiling. If you are looking to bring the family together and create some new memories, here are 3 delicious dishes that are sure to get your taste buds dancing!
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Serves 4
\nINGREDIENTS
\nChicken
\n2 garlic cloves
\n\u00bd yellow onion
\n1 lb. free-range chicken
\n\u00bc cup cilantro
\norganic corn tortillas (available at Sprouts)
\nwater (as needed)
\nsalt (to taste)
\nEnchilada Sauce
\n1 to 2 tomatoes
\n\u00bd yellow onion
\n2 garlic cloves
\n1 tsp. oregano
\npinch cumin
\n1 Tbsp. ground chile ancho (available at Sprouts)
\n2 tsp. ground chile California (available at Sprouts)
\n1 cup water
\nsalt (to taste)
\nToppings
\n1 avocado
\n1 cup grass-fed, shredded mozzarella cheese
\n2 handfuls lettuce
\nINSTRUCTIONS
\n\u2022\tPlace chicken, onion, garlic and cilantro in a pot. Cover with water and add salt.
\n\u2022\tBoil for 20 mins or until chicken is fully cooked.
\n\u2022\tDrain chicken and let it cool.
\n\u2022\tShred chicken and put it aside
\nSauce:
\n\u2022\tIn another pot, boil 1 cup of water, tomatoes, onion and garlic for ~15 mins. Tomatoes should be very soft.
\n\u2022\tBlend ingredients fully.
\n\u2022\tPlace sauce in a pan, add oregano, cumin, chili and salt.
\n\u2022\tLet sauce simmer for about 3 mins (add additional water if sauce is too thick).
\nAssemble enchiladas:
\n\u2022\tOnce sauce is ready, heat up your tortilla in a skillet and dip it in the sauce pan (tortilla should be fully coated).
\n\u2022\tPlace tortilla in a plate add shredded chicken and some sauce inside. Rolled it up. If desired, add more sauce on top.
\n\u2022\tTop it off with chopped lettuce, slices of avocado and shredded mozzarella cheese.
\n\u2022\tBoom! Your enchiladas are ready to eat.
\nSides: Well accompanied by Mexican red rice and beans.
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Serves 4
\nINGREDIENTS
\n6 cups of water
\n1 onion, chopped
\n2 tomatoes, chopped
\n2 garlic cloves, minced
\n1 cup potatoes, chopped
\n1 cup carrots, chopped
\n1 cup celery, chopped
\n1 chile poblano or green bell pepper, chopped
\n1 small cabbage, cut into medium pieces
\n\u00bd cup cilantro, chopped
\n\u00bd tsp. cumin
\n2 tsp. oregano
\n1 lb. free-range chicken
\nsalt (to taste)
\nINSTRUCTIONS
\n\u2022\tPlace water, tomatoes, onion, garlic, oregano and salt in a pot and let it simmer for about 15 mins.
\n\u2022\tAdd chicken, potatoes, carrots and cilantro and let it lightly boil for about 15mins.
\n\u2022\t(until potatoes are semi soft)
\n\u2022\tAdd chile poblano and celery and let everything cook fully. about 10mins.
\n\u2022\tOnce everything is done, turn off heat and add in cabbage.
\n\u2022\tLet cabbage sit for 2-3 mins and serve!
\n*Organic corn tortillas always go well with caldo de pollo. (Available at Sprouts)
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Serves 6 3 MouthWatering Mexican Food Recipes By Teresa Zavala, DDC Did we say Mexican food? YES! We are talking about that colorful, authentic, homemade, grandma-style cooking. The kind that brings the whole family to the table \u2013 mouths full and faces smiling. If you are looking to bring the family together and create some new memories, […]<\/p>\n","protected":false},"author":2,"featured_media":17085,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30,8],"tags":[1889,34],"class_list":["post-17082","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-post","category-news","tag-mexican-recipes","tag-the-dolce-diet"],"yoast_head":"\n
\nINGREDIENTS
\nBeef:
\n1 \u00bd lbs. grass-fed beef chuck roast
\nsalt (to taste)
\nBlack pepper (to taste)
\n\u00bc tsp. paprika
\n\u00bc tsp. garlic powder
\nSauce:
\n1 cup of water
\n1 tomato
\n2 to 3 dried chile de arbol *these can be spicy (available at Sprouts)
\n1 Tbsp. chile California powder (available at Sprouts)
\n1 tsp. chipotle powder
\nSalt
\n2 cups potatoes (chopped into small bites)
\nINSTRUCTIONS
\n\u2022\tPreheat oven at 365 degrees. Place beef chuck roast in an oven safe container and season with salt, black pepper, garlic powder and paprika.
\n\u2022\tCook beef for 30 mins and flip meat. Let it cook for another 15 to 25 mins.
\n\u2022\tWhile beef is cooking, place 1 cup of water, tomatoes and chile de arbol in a pot and let boil for about 15 mins.
\n\u2022\tOnce boiling, place inside a blender or food processor until it has a \u201csauce\u201d texture.
\n\u2022\tAfter beef is cooked, take it out of the oven and let it cool.
\n\u2022\tShred beef and put aside.
\n\u2022\tPlace chopped potatoes in a big pan and add sauce, let it simmer for 7 mins.
\n\u2022\tAdd meat, California chili, chipotle and salt and let it simmer for another 10 mins. Enjoy!
\n*Goes well with rice and organic corn tortilla chips.
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\n![\"teresa-headshot-1\"](\"\/blog\/wp-content\/uploads\/2016\/10\/Teresa-Headshot-1-150x150.jpeg\")
Teresa was born in Mexico and migrated to the U.S., bringing with her traditional Mexican food recipes. Her love for delicious-tasting food and health led her to become a Dolce Diet Coach and pursue creating her own recipe book. Teresa and her husband Chris share a passion for the outdoors and are currently working together to live an eco-friendly nomadic lifestyle. Teresa believes in leading by example and is driven to share her holistic approach to life with the world. <\/i>
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\n![\"dolce-diet-1-on-1-consult-800\"](\"\/blog\/wp-content\/uploads\/2016\/10\/Dolce-Diet-1-on-1-Consult-800.png\")
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