It’s hard on these hot days to figure out a meal for my family that doesn’t heat the kitchen and satisfies hunger. This dish is cooked in a skillet, is full of flavor and hearty enough to satisfy everyone. Serve with a crisp, cold salad and you’re done. Well, except for the clean up.

Making the Skillet Enchilada Casserole

I like to have everything prepped before I start cooking – cut up, measured, ready to put into the dish.

Use Mexican chorizo ^[1] in this recipe. Peel the plastic wrapper off before you start cooking. Crumble the meat up in a heavy skillet and cook over medium heat, until it’s starting to brown a little and much of the fat has been rendered.

Add the pork chunks and cook, stirring occasionally, until the pork is lightly browned.

Stir in the onion and garlic and cover. Simmer for about ten minutes.

Remove from the heat stir in the tortillas until the are distributed evenly in the meat mixture.

Add the tomatoes and cheese. I used queso fresco, but it doesn’t melt. Queso Oaxaca will have more of a cheddar like flavor and will melt. You can also use cheddar if you prefer.

Pour the broth over the top, then top with the enchilada sauce.

Bring it all to a boil, the cover and simmer on low for about 35 to 40 minutes. The sauce should be bubbly and the tortillas soft.

Let it cool for about 10 minutes before serving.

Garnish with sour cream and avocado –

Serve!

© Copyright 2023 The Lazy Gastronome

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Flan. A delicious custard topped with caramelized sugar. Today is Cinco de Mayo ^[6] and I wanted to have some flan to celebrate. So I did some research.

Flan is not just a Mexican dish! This custard dish, heavy in eggs, actually started in the Roman Empire as a savory dish. Over time it evolved into not only a savory meal, but a sweet treat.

Europeans brought the custard to the Americas with them and it moved through Latin America. But in Mexico it became an everyday dish.

Some sources say that Mexican flan uses whole milk, while Cuban and Latin American versions use canned milks. However, I found in discussions with my Mexican friends that canned milk is used more frequently – canned milk stores far better than fresh.

So here is my version of Mexican flan – and I must say, it sure came out delicious!

Making the Flan:

First, preheat the oven to 350 degrees.

Next, melt the sugar. Place the sugar in a small pan over medium-high heat.

Let it totally melt, stirring occasionally to prevent burning.

When it’s melted and an amber color, pour it into the bottom of a flan pan.

NOTE: A flan pan is not necessary. You can use a regular cake pan, but a flan pan has a lid that locks so water doesn’t get into the custard.

OK – sugar is melted. While it’s cooling, mix the custard. Put all the remaining ingredients into a large bowl and beat until it is fully blended.

Carefully pour the mixture on the top of the sugar. Put the lid on the pan and place it in a pot on a rack.

Fill the pot with hot water to half way up the side of the flan pan.

Bake for about 50 to 60 minutes. Remove from the oven and allow to cool for about 10 minutes.

Remove the lid from the pan, place a plate on the top rim, upside down. Carefully turn the whole thing and let it sit until the custard comes out. It should come out pretty easily. The melted sugar will pour over the top and on to the plate.

Top it with some fruit or edible flowers for decoration.

Enjoy it hot or cold.

© Copyright 2023 The Lazy Gastronome

When I was a kid I loved it when Ma would make Sloppy Joes for dinner. They were messy and fun and oh so good! Here is a Sloppy with Mexican and Southwestern flavors. Add some cheese then top it off with a pickled onion and cabbage mixture, sliced tomato and some avocado – A Sloppy José.

Making the Sloppy José

Th first thing to make is the pickled onions and cabbage.

Put the cabbage, sliced onion, lime juice, tajin and cilantro in a glass bowl.

Stir and cover. Let sit at room temperature for one to three hours.

Cook the beef in a hot, heavy skillet. I love my cast iron. Using a potato masher, break up the chunks while it cooks.

When it is nearly cooked through, add the taco seasoning, canned tomatoes with the liquid, chili powder and cumin. Simmer on medium high until the beef is cooked through and the sauce is thickened.

While it’s cooking, toast the buns. You can do it in a toaster, in the oven or on a hot, dry griddle.

To serve, put the cheese on the bottom bun

and top it with the meat. This will help the cheese melt better.

On the meat, add the cabbage mix, sliced tomatoes and avocado. Add plenty so it’s good and sloppy – that’s part of the fun!

And this delicious and sloppy sandwich

goes perfect with an Alcohol-Free Michelada ^[11]!

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© Copyright 2023 The Lazy Gastronome

^[12]

Click here to check out the party! ^[12]

 

Leave me a comment – let me know what you think!

What exactly is ceviche?

Ceviche (also cebiche or seviche) is fish “cooked” in citrus (typically lemon or lime), then mixed with vegetables and aromatics and eaten like a salsa ^[17]. I always thought it was a Mexican dish. We used to get it (along with clam cocktails) every time we visit Baja. But I have learned that ceviche was originally from Peru.

Most of the Latin American coast has some form of ceviche. The word itself comes from the Latin word for pickle and each version pickles the fish in the citrus then adds their own elements to create a delicious appetizer.

Classic Peruvian ceviche uses shark or sea bass, but any fish can be used. The cubed fish is marinated in lime juice for just a few minutes and then mixed purple onion, aji chili, coriander and ginger. Typically served with corn on the cob and plantain chips and enjoyed at the beginning of the meal.

Mexican ceviche can be made with fish, shrimp, or even octopus. It’s marinated for several hours and can include red onion, tomato, cucumber, cilantro and jalapeños and is typically served with tortilla chips or warm tortillas.

Here is my version of ceviche that we had for my grandson’s birthday. He loves ceviche and he gave his approval of this recipe.

Here’s How to Do it:

Start by marinating the fish. Mix the lemon and lime juices with the cubed fish in a glass dish or other non-reactive container. You can also pickle the onion with it if you prefer let bite from the onion itself.

Let it sit in the refrigerator for 2-3 hours. Too long can make it soft so keep an eye on it. It should bounce back when you press on it.

Discard the marinade and set the fish aside.

In a large bowl mix all the remaining ingredients,

then stir in the fish.

Garnish with some thinly sliced green olives and serve with small tostada shell or tortilla chips. It will keep in the refrigerator for only a day or two – so eat up!!

Easy AND delicious!

© Copyright 2022 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

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Empanadas are the Mexican version of a savory hand pie ^[22]. Little pie pockets filled with flavorful, savory fillings. These are filled with Mexican chorizo, potatoes and leftover pork – and they went pretty fast at our house! And they are so easy to make!

Here’s How to Do it:

In a heavy skillet, brown the chorizo on low heat.

Add the potatoes and 1/2 cup of water.

Bring to a boil and cover, simmering for about 15 minutes – until the potatoes are soft, about 30 minutes.

Remove the lid. Stir in the pork and simmer until all the liquid has evaporated.

Preheat the oven to 350° –

Open up each of the pie dough rounds and cut them in half. I used the generic brand. And if you are more motivated than me, you can make your own dough.

Scoop 1/4 of the chorizo mixture to the side of the dough,

then top with 1/4 of the cheese.

Fold over and seal with a dot of cold water and a fork.

Lay on parchment paper.

Using a knife, cut slits in the top to vent the steam. Brush with melted butter.

Bake for about 30 to 35 minutes. The pies will be golden brown.

Allow to cool about 15 minutes. They will be HOT inside. The longer you let them cool, the easier they are to eat with your hands. They will crumble when they are really hot.

These will freeze and can be used one at a time. They reheat easily and are great for lunches as well as dinner!

© Copyright 2022 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!