When I was a child, we had Mexican food at least once a week and sometimes twice or thrice. She made chili (no beans), chili beans(no meat), menudo, enchiladas, burritos, tacos, tamales, refried beans and guacamole
Lengua a la Mexicana (with tomatoes, jalapeño, onions, cilantro) and chile verde lengua tacos. There is a distinct flavor to California chile powder that is absolutely necessary for Mexican dishes
chilipowder. diced green chilis. cumin powder. ancho chilies, seeded and stemmed. 2 Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed. 3 I boil my ancho chilies in a separate small pot for the garnish part(read below). 5 Place the meat in a large saucepan and just cover with lightly salted water. 12 Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional). 14 If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth. 17 Garnishes that are always served with are. 23 When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper
Mexican Entree. Top each tortilla with an equal amount of pork/veggies and salsa. Add pork, chilipowder, cumin, oregano, salt, and lime juice to large mixing bowl
