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Yummy Mexican Kitchen, 5885 E Circle Dr, Cicero, NY (2026)

07/08/2026

Steak Ranchero with Potatoes and Roasted Chiles

Steak Ranchero with Potatoes is a classic homestyle Mexican-inspired dish known for its bold flavors and comforting simplicity. Tender strips of flank steak are simmered with golden potatoes, fresh tomatoes, jalapeños, and smoky roasted chiles in a rich ranchero-style tomato sauce. As it cooks, the potatoes absorb all the savory juices, creating a deeply flavorful and satisfying one-pan meal.

This hearty skillet is perfect for family dinners and pairs beautifully with warm flour or corn tortillas.

Ingredients

½ medium onion, thinly sliced
2 jalapeños, chopped (adjust for spice level)
2 pounds flank steak, thinly sliced against the grain
½ pound baby golden potatoes, thinly sliced
2 garlic cloves, minced
4 Roma tomatoes, thinly sliced
2 Hatch or Anaheim peppers, roasted, peeled, and chopped
1 (7.75 oz) can hot tomato sauce (or mild if preferred)
¼–½ cup water (adjust for desired consistency)
½ teaspoon ground cumin
½ teaspoon garlic salt
½ teaspoon black pepper
Salt, to taste
Fresh cilantro, chopped (for garnish)
Cooking oil, for sauteing

Instructions

Heat a large skillet over medium-high heat and add a drizzle of cooking oil.
Add sliced onion and chopped jalapeños. Sauté for about 2 minutes until softened and fragrant.
Add the sliced flank steak. Cook for about 5 minutes, stirring occasionally, until browned and releasing its juices.
Stir in the sliced potatoes, cumin, garlic salt, black pepper, and salt. Add the minced garlic and mix well.
Cook for 5–7 minutes, stirring often, until the potatoes begin to soften and the flavors combine.
Add the Roma tomatoes and roasted Hatch or Anaheim chiles. Stir and let simmer for a few minutes.
Pour in the tomato sauce and add ¼–½ cup water depending on how saucy you want the dish.
Reduce heat to medium-low, cover, and simmer for 5–8 minutes, or until the potatoes are tender and fully cooked.
Taste and adjust seasoning with additional salt if needed.
Remove from heat and garnish with fresh chopped cilantro.
Serve hot with warm tortillas.
Recipe Notes
Flank steak can be substituted with sirloin or skirt steak.
For extra richness, add a small splash of beef broth instead of water.
Poblanos can replace Hatch or Anaheim peppers if needed.
Letting the dish rest for a few minutes before serving helps the sauce thicken.
Store leftovers in the refrigerator for up to 3–4 days.

07/08/2026

Crispy Hatch Chile Rellenos with Homemade Tomato-Chile Salsa

Crispy Hatch Chile Rellenos are a beloved Southwestern classic featuring smoky roasted Hatch chiles stuffed with melted cheese, coated in a light and airy egg batter, and fried until perfectly golden and crisp. Topped with a warm, flavorful homemade salsa, this dish delivers an irresistible combination of textures and bold, comforting flavors.

Perfect for special dinners or weekend cooking, these chile rellenos pair beautifully with rice, beans, or warm tortillas for a complete and satisfying meal.

Ingredients

For the Chile Rellenos
10–12 Hatch chiles
8 large eggs, separated and at room temperature
¾ teaspoon salt
½ teaspoon black pepper
¼ cup all-purpose flour, plus extra for dusting
Monterey Jack cheese or Oaxaca cheese, cut into strips
Oil for frying
For the Homemade Salsa
4 Roma tomatoes
1 jalapeño or serrano pepper
5 dried chile de árbol (adjust for heat preference)
¼ white onion
3 garlic cloves
1 teaspoon chicken bouillon
½ teaspoon dried oregano
Salt, to taste
1 cup water
1 tablespoon oil

Instructions

1. Roast the Hatch Chiles
Roast Hatch chiles over an open flame, grill, or hot skillet until skins are evenly blistered and charred.
Place chiles in a covered bowl or sealed bag for 10 minutes to steam.
Peel off the skins carefully.
Make a small slit in each chile and remove seeds and veins. Set aside.
2. Prepare the Salsa
Boil Roma tomatoes, jalapeño (or serrano), and dried chile de árbol in water for about 10 minutes until softened.
Transfer to a blender along with onion, garlic, bouillon, oregano, salt, and 1 cup water.
Blend until smooth.
Heat oil in a skillet over medium-low heat.
Pour in salsa and simmer for 5–10 minutes until slightly thickened. Keep warm.
3. Stuff the Chiles
Fill each roasted chile with strips of cheese.
Lightly dust each chile with flour to help the batter adhere.
4. Make the Egg Batter
Separate egg whites and yolks.
Beat egg whites until stiff peaks form.
Gently fold in egg yolks one at a time.
Season with salt and black pepper.
5. Coat and Fry
Dip each stuffed chile into the egg batter, fully coating it.
Heat oil in a skillet over medium heat.
Fry chiles for 2–3 minutes per side until golden and puffed.
Drain on paper towels.
6. Serve
Place fried chile rellenos on a plate.
Spoon warm homemade salsa generously over the top.
Serve immediately.
Recipe Notes
Hatch chiles can be substituted with poblano peppers if needed.
Oaxaca cheese gives the most authentic melt and stretch.
Keep oil temperature steady to avoid soggy batter.
Serve with Mexican rice, refried beans, or warm tortillas.
Best enjoyed fresh for maximum crispiness.

07/08/2026

Green Chile Macaroni Sopita (Cheesy Mexican Pasta Soup)

Green Chile Macaroni Sopita is a warm, comforting Mexican-inspired pasta soup that brings together simple ingredients in the most satisfying way. Tender macaroni simmers with seasoned ground beef, green chiles, tomatoes, and a flavorful beef broth, creating a rich and hearty base. Melted Muenster cheese is stirred in at the end, giving the soup a creamy, velvety texture that makes every spoonful irresistible.

This easy one-pot meal is perfect for busy weeknights when you want something filling, cozy, and full of flavor.

Ingredients
½ pound 85% lean ground beef
1½ cups uncooked small pasta (elbow macaroni or small shells)
¾ cup chopped hot green chile
1 small tomato, finely diced
¼ cup finely chopped onion
2 garlic cloves, minced
1 (7.75 oz) can hot tomato sauce
2 cups beef stock
Salt and freshly ground black pepper, to taste
Extra beef broth or water, as needed
1 cup shredded or sliced Muenster cheese
Instructions
In a large pot or deep skillet over medium heat, cook the ground beef. Season with salt and pepper and break it apart as it browns. Drain excess grease if needed.
Add the uncooked pasta, green chile, diced tomato, onion, and garlic.
Cook for 3–4 minutes, stirring frequently, until the onion softens and the pasta begins to lightly toast.
Pour in the tomato sauce and beef stock. Stir well to combine.
Bring the mixture to a gentle boil.
Reduce heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally, until the pasta is tender and the broth has thickened slightly.
Add extra broth or water if you prefer a soupier consistency.
Stir in the Muenster cheese until fully melted and creamy.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot and enjoy immediately.
Recipe Notes
Elbow macaroni, small shells, or ditalini all work well.
For extra heat, add jalapeño or extra green chiles.
Ground turkey or chicken can be used as a lighter alternative.
Add corn or black beans for extra texture and flavor.
Best enjoyed fresh, as the pasta will continue to absorb broth as it sits.
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07/07/2026

Country Ranch Green Beans and Potatoes with Crispy Bacon

This Country Ranch Green Beans and Potatoes with Crispy Bacon is the ultimate comfort food side dish. Fresh green beans and tender potatoes are cooked in smoky bacon drippings with onions, garlic, fragrant herbs, and ranch seasoning for bold, savory flavor in every bite.

Whether you're serving it alongside grilled steak, roasted chicken, pork chops, or a holiday ham, this rustic one-pan recipe is easy enough for weeknight dinners and impressive enough for special occasions.

Ingredients

1 pound fresh green beans, trimmed and cut into bite-sized pieces
4 cups baby potatoes, halved (or 4 large potatoes, peeled and diced)
6 slices thick-cut bacon, chopped
1 medium onion, diced
2 garlic cloves, minced
1 packet ranch seasoning mix
1 cup chicken broth
½ teaspoon dried thyme
½ teaspoon dried rosemary
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil (optional, if needed)

Instructions

In a large skillet or Dutch oven, cook the chopped bacon over medium heat until crispy.
Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pan.
Add the diced onion to the skillet and sauté for about 5 minutes, until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the potatoes and cook for 5–7 minutes, stirring occasionally until they begin to brown. Add olive oil if needed.
Stir in the green beans, ranch seasoning, thyme, rosemary, salt, and black pepper.
Pour in the chicken broth and stir well.
Bring the mixture to a gentle simmer, then cover with a lid.
Cook for 15–20 minutes, or until the potatoes are fork-tender and the green beans are perfectly cooked.
Return the crispy bacon to the skillet and stir everything together.
Taste and adjust the seasoning before serving.
Serve warm as a hearty side dish.
Recipe Notes
Baby Yukon Gold potatoes provide the best creamy texture, but red potatoes also work well.
Add sliced smoked sausage or diced ham to turn this side into a complete one-pan meal.
Fresh rosemary and thyme can be substituted for dried herbs.
Sprinkle with chopped fresh parsley before serving for extra color.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

07/07/2026

Authentic Homemade Flour Tortillas (Soft & Puffy)

Fresh homemade flour tortillas are one of the simplest and most rewarding recipes you can make. With just flour, baking powder, salt, fat, and warm water, you'll create soft, flexible tortillas that are far superior to store-bought versions. Their delicate texture and rich homemade flavor make them perfect for wrapping burritos, filling tacos, making quesadillas, or enjoying fresh off the skillet with a little butter.

Whether you're preparing a family dinner or meal prepping for the week, these classic flour tortillas are a kitchen staple you'll return to again and again.

Ingredients

2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¼ cup lard or vegetable shortening
¾ cup warm water, plus more if needed

Instructions

In a large mixing bowl, whisk together the flour, baking powder, and salt.
Add the lard or vegetable shortening.
Use your fingertips or a pastry cutter to work the fat into the flour until the mixture resembles coarse crumbs.
Gradually pour in the warm water while mixing with a spoon or your hands.
Knead the dough for about 5–7 minutes, until smooth, soft, and elastic. If needed, add additional warm water one tablespoon at a time.
Divide the dough into 10–12 equal portions and shape each into a smooth ball.
Cover with a clean damp towel and let the dough rest for 10–15 minutes.
Lightly flour your work surface and roll each dough ball into a thin circle about 6–8 inches in diameter.
Heat a dry cast-iron skillet or griddle over medium-high heat.
Cook each tortilla for 1–2 minutes per side, flipping once bubbles appear and golden brown spots begin to form.
Transfer cooked tortillas to a clean kitchen towel and keep them covered to stay soft and warm.
Serve immediately or cool completely before storing.
Recipe Notes
Lard creates the most traditional flavor and texture, while vegetable shortening is an excellent substitute.
Avoid over-flouring the work surface to keep the tortillas soft.
Keep cooked tortillas wrapped in a towel so the steam maintains their flexibility.
Store in an airtight container at room temperature for 2 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Reheat briefly in a hot skillet or microwave wrapped in a damp paper towel.

07/07/2026

Green Chile Wet Burritos with Carnitas and Melted Cheese

If you're craving a hearty, restaurant-style Mexican-inspired dinner, these Green Chile Wet Burritos are the perfect choice. Soft flour tortillas are filled with tender carnitas, seasoned rice, creamy refried beans, and plenty of shredded cheese before being smothered in a flavorful green chile enchilada sauce and baked until perfectly bubbly.

This easy oven-baked recipe is ideal for weeknight dinners, meal prep, or feeding a hungry crowd. Serve with your favorite toppings for a comforting meal that's packed with bold Southwestern flavors.

Ingredients

2 large (10-inch) flour tortillas
¾ cup pork carnitas (or shredded chicken, shredded beef, or seasoned ground beef)
½ cup refried beans
½ cup cooked Mexican or Spanish rice
¾ cup shredded white cheddar cheese, divided
1 cup green chile enchilada sauce
Optional Toppings
Sour cream
Fresh cilantro
Sliced avocado
Diced tomatoes
Sliced jalapeños
Green onions
Lime wedges

Instructions

Preheat the oven to 375°F (190°C) and lightly grease an 8×8-inch baking dish.
Warm the flour tortillas for 15–20 seconds in the microwave or a dry skillet until soft and pliable.
In a small bowl, combine the cooked Mexican rice and refried beans.
Spread half of the rice and bean mixture down the center of each tortilla.
Divide the carnitas evenly between the tortillas.
Sprinkle half of the shredded cheese over the filling.
Roll each tortilla tightly, folding in the sides as you roll.
Pour half of the green chile enchilada sauce into the prepared baking dish.
Place the burritos seam-side down in the dish.
Pour the remaining enchilada sauce evenly over the burritos.
Bake for 10 minutes.
Remove from the oven, sprinkle with the remaining shredded cheese, and return to the oven for 3–5 minutes, or until the cheese is melted and bubbly.
Let the burritos rest for 5 minutes before serving.
Garnish with your favorite toppings and serve warm.
Recipe Notes
Rotisserie chicken, barbacoa, shredded beef, or seasoned ground turkey make excellent filling alternatives.
Pepper Jack or Monterey Jack cheese adds extra flavor and meltability.
Add black beans, corn, or sautéed peppers for additional texture.
Serve with Mexican rice, chips and salsa, or a fresh side salad.
Refrigerate leftovers for up to 3 days and reheat in the oven for the best texture.
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07/06/2026

Hearty Green Chile Beef Stew with Potatoes

Nothing warms the table quite like a bowl of homemade Green Chile Beef Stew. This hearty Southwestern-inspired recipe combines savory ground beef, tender russet potatoes, roasted green chiles, and juicy tomatoes in a richly seasoned broth infused with cumin. The result is a satisfying one-pot meal that's simple to prepare yet packed with bold, comforting flavors.

Whether you're serving it on a cold winter evening or looking for an easy family dinner, this filling stew pairs perfectly with warm flour tortillas, cornbread, or a slice of crusty bread.

Ingredients

1 pound lean ground beef
1 medium onion, diced
1 cup diced roasted green chiles
2 teaspoons salt, or to taste
1 tablespoon ground cumin
8 cups beef broth
4 medium russet potatoes, peeled and diced
1 cup diced tomatoes

Instructions

In a large Dutch oven or soup pot, cook the ground beef and diced onion over medium heat for 5–8 minutes, stirring occasionally until the beef is browned and the onion is tender.
Drain any excess grease if necessary.
Stir in the diced green chiles, salt, and ground cumin. Cook for 2–3 minutes until fragrant.
Pour in the beef broth and add the diced potatoes.
Bring the stew to a boil, then reduce the heat to low.
Cover and simmer for about 10 minutes, or until the potatoes begin to soften.
Add the diced tomatoes and continue simmering for another 5–10 minutes, until the potatoes are completely tender and the flavors have blended.
Taste and adjust the seasoning with additional salt or cumin if desired.
Serve hot with warm tortillas, cornbread, or crusty bread.
Recipe Notes
Use roasted Hatch green chiles for authentic Southwestern flavor.
Ground turkey or shredded beef can be substituted for the ground beef.
Add corn, carrots, or black beans for extra texture and nutrition.
Top with shredded cheddar, Monterey Jack, cilantro, avocado, or a squeeze of fresh lime.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.

07/06/2026

Authentic Mexican Picadillo (Ground Beef and Potato Skillet)

Mexican Picadillo is a classic comfort food that's simple, flavorful, and incredibly satisfying. Ground beef is browned with onions, garlic, peppers, and tender potatoes before simmering in a savory tomato sauce seasoned with paprika, cumin, and Mexican oregano. The result is a hearty one-pan meal that's perfect for busy weeknights or relaxed family dinners.

Whether tucked into warm tortillas, spooned over fluffy rice, or enjoyed on its own, this homemade picadillo delivers bold Mexican flavors using everyday ingredients.

Ingredients

1 tablespoon olive oil
8 ounces yellow potatoes, diced (about 3–4 small potatoes)
1 medium yellow onion, chopped
1 jalapeño, finely chopped
1 serrano pepper, finely chopped (optional)
2 garlic cloves, minced
1 pound lean ground beef
2 large ripe tomatoes, diced
¾ cup beef broth (or chicken or vegetable broth)
1 tablespoon paprika
1 tablespoon Mexican oregano
1 teaspoon ground cumin
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Heat the olive oil in a large skillet over medium heat.
Add the diced potatoes, onion, jalapeño, and serrano pepper. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the ground beef and cook, breaking it apart with a spoon, until fully browned. Drain any excess grease if necessary.
Stir in the diced tomatoes, beef broth, paprika, Mexican oregano, cumin, salt, and black pepper.
Bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the potatoes are fork-tender and the sauce has thickened.
Taste and adjust the seasoning with additional salt and pepper if needed.
Serve hot with Mexican rice, refried beans, warm corn tortillas, or use it as a filling for tacos, burritos, or empanadas.
Recipe Notes
Yukon Gold or russet potatoes both work well in this recipe.
For extra vegetables, add peas, carrots, corn, or diced zucchini during the last 10 minutes of cooking.
Substitute ground turkey, chicken, or pork for a lighter variation.
Add a pinch of crushed red pepper for additional heat.
Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

07/06/2026

Creamy Green Chile Chicken Skillet Enchiladas

Skip the rolling and enjoy all the classic flavors of enchiladas in one easy skillet. This creamy green chile chicken recipe combines juicy seasoned ground chicken with roasted green chiles, tangy enchilada sauce, Greek yogurt, and tender corn tortillas, all finished with a generous layer of bubbling melted cheese.

Perfect for weeknight dinners, meal prep, or feeding a hungry family, this comforting casserole-style skillet comes together quickly with minimal cleanup while delivering rich, satisfying flavor in every bite.

Ingredients

For the Skillet
2 tablespoons avocado oil or olive oil
1 medium onion, diced
1 jalapeño, seeded and finely minced
3 garlic cloves, minced
1 pound lean ground chicken
1 teaspoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons kosher salt, or to taste
1 (4-ounce) can diced green chiles
1 (10-ounce) can green enchilada sauce
½ cup plain Greek yogurt
Juice of 1 fresh lime
8 corn tortillas, cut into strips
2 cups shredded cheddar cheese, Monterey Jack, or Mexican cheese blend
Optional Garnishes
Sliced avocado or guacamole
Greek yogurt or sour cream
Hot sauce
Fresh jalapeño slices
Chopped scallions or red onion
Fresh cilantro
Lime wedges

Instructions

Preheat the oven to 375°F (190°C).
Heat the avocado oil in a large oven-safe skillet over medium heat.
Add the diced onion, jalapeño, and garlic. Cook for 3–4 minutes until softened and fragrant.
Stir in the ground chicken, chili powder, cumin, coriander, and salt. Cook, breaking up the meat with a spoon, until fully browned and cooked through.
In a medium bowl, whisk together the diced green chiles, green enchilada sauce, Greek yogurt, and fresh lime juice until smooth.
Pour the creamy green chile sauce into the skillet and stir until the chicken is evenly coated. Add a splash of water or chicken broth if the mixture seems too thick.
Fold the tortilla strips into the sauce, making sure they are completely coated.
Sprinkle the shredded cheese evenly over the top.
Transfer the skillet to the oven and bake for 15–20 minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with avocado, cilantro, jalapeños, sour cream, and fresh lime wedges as desired.
Recipe Notes
Rotisserie chicken can be substituted for ground chicken to save time.
Add black beans or corn for extra texture and protein.
Pepper Jack cheese adds a delicious spicy kick.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or oven until warmed through.

07/05/2026

Authentic Menudo Rojo (Traditional Mexican Red Tripe Soup)

Menudo Rojo is one of the most iconic and beloved traditional Mexican soups. Known for its deep, rich red chile broth and slow-simmered tripe, this dish is both comforting and celebratory. Combined with tender hominy and aromatic spices, it delivers bold flavor and a deeply satisfying, soulful experience.

Often enjoyed during weekends, holidays, and family gatherings, Menudo Rojo is a dish that brings people together and reflects the heart of traditional Mexican home cooking.

Ingredients

For the Soup Base
8 pounds honeycomb tripe, cleaned and cut into 1-inch pieces
5 pounds beef tripe, trimmed and cleaned
2 pounds beef feet (patas), quartered
3 large yellow onions, diced
3 small heads garlic, left whole and unpeeled
16 whole black peppercorns
5 tablespoons kosher salt, or to taste
5 teaspoons dried Mexican oregano
2 bay leaves
15 quarts water
2 large cans white hominy, drained (about 6 pounds 9 ounces total)
For the Red Chile Sauce
4 dried árbol chiles
10 dried guajillo chiles
2 cups chicken stock
3 tablespoons ground cumin
3 garlic cloves, peeled
1 medium yellow onion, halved

Instructions

Clean the tripe thoroughly, trimming excess fat. Soak in cold water for 2 hours, changing the water once. Drain and rinse well.
Remove stems and seeds from the dried chiles.
Toast the chiles lightly in a dry skillet for about 30 seconds until fragrant.
Place toasted chiles in a pot with onion and garlic and simmer in water for about 30 minutes until softened.
Transfer softened chiles, onion, garlic, cumin, and chicken stock to a blender. Blend until completely smooth.
Strain the chile sauce through a fine sieve to remove skins and seeds.
In a large stockpot, combine tripe, beef feet, onions, whole garlic heads, peppercorns, salt, oregano, bay leaves, and water.
Bring to a boil, then reduce heat and simmer for 2 hours, skimming foam as needed.
Remove and discard the whole garlic heads.
Add the drained hominy and prepared red chile sauce to the pot.
Continue simmering for 3 additional hours, or until the tripe is tender and the broth is rich and deeply flavored.
Taste and adjust seasoning with salt if needed.
Serve hot with lime wedges, chopped onion, dried oregano, and warm tortillas on the side.
Recipe Notes
Proper cleaning of tripe is essential for a clean, mild flavor.
Menudo tastes even better the next day as flavors deepen.
Adjust heat level by reducing or increasing dried árbol chiles.
Serve with chopped cilantro, lime, radishes, and crushed oregano for traditional toppings.
Store in the refrigerator for up to 4 days or freeze for longer storage.

Yummy Mexican Kitchen

07/08/2026

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