When you think of enchiladas, you probably think of the skinny, sauce laden covered tortillas that you get at most Mexi-merican restaurants. But at the house of the Would-Be Chef, enchilada night is decidedly more filling.

With a wife working 80 hour weeks and a lengthy commute that begins around 6 p.m. each evening, it can be 7 or 7:30 before I’m even able to pre-heat a pan, which is why I adore quick recipes like this Chipotle Turkey Cutlets with Charred Corn Salsa. It’s 15 minutes or less from the time I light my burners to the time this smokey and spicy meal hits the plate. And since turkey cutlets and frozen corn are reasonably priced, this quick meal is also really great for families minding their budget.

For some time now, Vita has had to watch me mixing Chorizo in with my eggs. I go on and on about how delicious it is, giggling that she can’t eat it because of the beef or pork content. She’s never wanted to try Soy-Rizo, but thankfully, I came across some Turkey and Chicken Chorizo that was pre-cooked. So, after our Tuesday morning workout, we did some slicing and dicing and Vita was introduced to the wonderful world of spicy Chorizo, packed into an awesome little breakfast burrito.

I know it’s …

Last day of dinner with Vita for the week was a quick meal. We wanted to go with something quick and fast. So, I made a slight twist on an old standby and made Tilapia with sauteed vegetables in a tequila lime reduction. We punch up our fish a lot with lots of Mexican and southwestern spices, but the recipe is pretty straightforward. Here we go.

Ingredients:

2 large fillets Tilapia
1 large lime juiced
1 tablespoon unsalted butter
1/4 cup of gold tequila
4 teaspoons southwest seasoning or Cholula dry seasoning
1/2 yellow pepper diced
1/4 red …

Yesterday I had to pass through Detroit and, as I often do when I return to the slumbering giant of a city, and wandered into Taqueria Lupitas.

Lupitas was one of my most frequent lunch stops when I worked in the city and offers arguably the most authentic Mexican food in all of Mexicantown. I would have happily gone in simply for the smells, but when I saw one of the chefs throwing a fresh batch of Cabeza on the grill, I immediately ordered two Tacos de Cabaza (beef …

By now, you’re aware I’m not a fan of breakfast foods… so this post should not be at all surprising at this point.
After my wife left this morning for 30 hours of surgical call, I had trouble falling back asleep. Our dog, Rafiki, wasn’t ready to climb out of my bed at that particular hour, so at 5 a.m. I hit the kitchen by my lonesome.
Determined to make a sans egg breakfast, I searched our fridge for things I could whip together. My eyes lit up when I noticed the …

After cooking my Green Chile Colorado for breakfast the other morning, Vita decided that she wanted some Mexican delights, which led me to whip up another Enchilada sauce creation, what I’m calling a Mexican Gumbo with fried tortillas.

This is super simple, and super quick. It’s also full of flavor.
Ingredients:

1 13 oz can of chunk chicken in water
1 15 oz can black beans
1 19 oz can red enchilada or chile sauce (we like Las Palmas medium for this recipe)
3 tablespoons hot sauce
1 orange bell pepper (chopped)
1 green bell pepper (chopped)
1 quarter …

I don’t normally care for traditional breakfast foods, save the occasional omelet. So, after a trip to the market last week, I decided that if I was going to continue to attempt to eat breakfast (which I’m often guilty of skipping) that I would start eating more Mexican inspired breakfasts. What usually ends up happening though, is that I don’t eat anything that most people would consider breakfast. Today’s recipe was no different.
So, this morning I made my own version of Chile Colorado and had it on tortillas for breakfast.

Here’s …

I love to cook with Tilapia. It’s the cardboard box of seafood.

I say “cardboard box” with great affection, because Tilapia is one of the few seafood dishes that will take on the flavors of what you prepare it with, while standing up to most cooking processes. My wife and I decided to take a stab at creating our own Mexican Tilapia in Red Sauce after I tried a similar dish at one of our favorite Mexican restaurants, Casa Fiesta.
Here’s the recipe:
Ingredients

2 to 3 fillets of Tilapia (fresh or frozen is …