https://www.facebook.com/659368303930845/

MexiKitchen, New York, NY (2026)

08/09/2026

🌮 Mexican Carne Asada Marinade

A bold, citrusy Mexican marinade that makes carne asada juicy, flavorful, and perfect for grilling.

🥩 Ingredients
1 kg flank steak or skirt steak
120 ml fresh orange juice
60 ml fresh lime juice
60 ml olive oil
4 garlic cloves, minced
½ cup fresh cilantro, chopped
1 jalapeño, finely chopped
1 tbsp soy sauce
1 tbsp apple c***r vinegar
1 tsp ground cumin
1 tsp chili powder
1 tsp smoked paprika
½ tsp Mexican oregano
1 tsp salt
½ tsp black pepper
Zest of 1 lime
👨‍🍳 Instructions
Prepare the marinade:
In a large bowl, whisk together the orange juice, lime juice, olive oil, soy sauce and vinegar.
Add the aromatics:
Stir in the garlic, cilantro, jalapeño, lime zest, cumin, chili powder, smoked paprika, oregano, salt and black pepper.
Marinate the steak:
Place the steak in a large zip-top bag or shallow dish. Pour the marinade over the meat and turn to coat completely.
Refrigerate:
Cover and refrigerate for 2–8 hours. Keep the meat refrigerated while marinating.
Heat the grill:
Preheat a grill or cast-iron skillet over high heat. Remove the steak from the marinade and allow excess marinade to drip off.
Grill the carne asada:
Grill until nicely charred and cooked to your preferred doneness. Cooking time depends on the thickness of the steak, so use an instant-read thermometer for accuracy.
Rest and slice:
Transfer the steak to a cutting board and let it rest for 5–10 minutes. Slice thinly against the grain.
🌮 Serve With
Warm corn tortillas
Pico de gallo
Guacamole
Diced white onion
Fresh cilantro
Salsa verde
Lime wedges

🔥 Pro tip: For maximum flavor, get the grill very hot so the steak develops a deep char while remaining juicy inside.

08/09/2026

🇲🇽 Calabacitas Con Carne Molida en Salsa Verde

A comforting Mexican-style dish of ground beef, tender zucchini and homemade salsa verde—perfect with warm tortillas and rice.

🥩 Ingredients
For the Beef & Calabacitas
500 g ground beef
4 medium zucchini, diced
1 small onion, diced
2 garlic cloves, minced
1 tbsp vegetable oil
1 tsp ground cumin
½ tsp black pepper
1 tsp salt
½ tsp Mexican oregano
For the Salsa Verde
500 g tomatillos, husked and rinsed
2–3 serrano peppers
¼ white onion
2 garlic cloves
½ cup fresh cilantro
½ tsp salt
60–120 ml water, as needed
👩‍🍳 Instructions
Make the salsa verde:
Place the tomatillos and serrano peppers in a saucepan, cover with water and simmer for 5–7 minutes, until the tomatillos turn olive green and soften.
Blend:
Drain and transfer the tomatillos and peppers to a blender. Add onion, garlic, cilantro, salt and a little water. Blend until smooth.
Cook the beef:
Heat the oil in a large skillet over medium-high heat. Add the onion and cook for 2–3 minutes. Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
Season:
Add garlic, cumin, oregano, black pepper and salt. Cook for another 1–2 minutes.
Add the zucchini:
Stir in the diced zucchini. Cook for 5–7 minutes, stirring occasionally, until the zucchini begins to soften but still has some texture.
Add the salsa verde:
Pour in the homemade salsa verde and stir well. Reduce the heat and simmer uncovered for 10–15 minutes, allowing the sauce to thicken and the zucchini to become tender.
Finish:
Taste and adjust the salt. Sprinkle with fresh cilantro before serving.
🌮 Serving

Serve hot with:

Warm corn tortillas
Mexican rice
Refried beans
Fresh avocado
Crumbled queso fresco
Lime wedges

Tip: Don't overcook the zucchini. It should be tender but not mushy, while the salsa verde should become thick enough to coat the beef and vegetables.

08/09/2026

🇲🇽 Mexican Pinto Beans
Ingredients
500 g dried pinto beans
1 medium onion, diced
3 garlic cloves, minced
2 medium tomatoes, chopped
1 jalapeño, finely chopped
1 tsp ground cumin
1 tsp dried Mexican oregano
1 tsp smoked paprika
1 bay leaf
1–1.5 tsp salt, to taste
½ tsp black pepper
1 tbsp olive oil or lard
1.5–2 liters water or broth
Fresh cilantro, chopped
Lime wedges, for serving
Instructions
Soak the beans:
Rinse the pinto beans and remove any debris. Cover with plenty of water and soak for 8–12 hours. Drain and rinse.
Start cooking:
Place the beans in a large pot with fresh water or broth. Add the bay leaf and half of the onion. Bring to a boil, then reduce to a gentle simmer.
Cook until tender:
Simmer uncovered for approximately 1½–2½ hours, or until the beans are tender. Add more hot water if necessary to keep them covered.
Build the flavor:
In a skillet, heat the oil or lard. Add the remaining onion and jalapeño and cook for 3–4 minutes. Add garlic and cook for another 30 seconds.
Add tomatoes and spices:
Stir in the tomatoes, cumin, oregano, smoked paprika and black pepper. Cook for 5–7 minutes, until the tomatoes break down into a thick mixture.
Combine:
Add the tomato mixture to the cooked beans. Season with salt and simmer for another 15–20 minutes so the flavors combine.
Finish:
Remove the bay leaf. Taste and adjust the salt. Garnish with fresh cilantro and serve with lime wedges.
🌮 Serving Ideas

These beans are excellent alongside carne asada, Mexican rice, grilled chicken or warm tortillas. You can also mash some of the beans against the side of the pot to naturally thicken the broth.

Tip: For a richer, more traditional flavor, use lard instead of olive oil.

08/08/2026

🌮 Mexican Carne Asada Marinade
Ingredients
1 kg flank steak or skirt steak
120 ml fresh orange juice
60 ml fresh lime juice
60 ml olive oil
4 garlic cloves, finely minced
¼ cup fresh cilantro, chopped
1 tbsp soy sauce
1 tbsp apple c***r vinegar
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
½ tsp dried oregano
½ tsp black pepper
1 tsp salt
1 jalapeño, finely chopped
Zest of 1 lime
Instructions
Make the marinade:
In a large bowl, whisk together orange juice, lime juice, olive oil, soy sauce, vinegar, garlic, cilantro, jalapeño, cumin, paprika, chili powder, oregano, black pepper, salt and lime zest.
Marinate the beef:
Place the steak in a large zip-top bag or shallow dish. Pour the marinade over it and turn the meat several times to coat completely.
Refrigerate:
Cover and refrigerate for 2–8 hours. Avoid marinating much longer because the citrus can affect the texture of the meat.
Prepare the grill:
Heat a grill or cast-iron skillet over high heat. Remove the steak from the marinade and let excess marinade drip off.
Grill:
Cook for approximately 4–6 minutes per side, depending on thickness and desired doneness. For food safety, use a thermometer rather than relying only on time.
Rest and slice:
Let the steak rest for 5–10 minutes, then slice thinly against the grain.
🌮 Serving Ideas

Serve the carne asada in warm corn tortillas with:

Fresh pico de gallo
Diced white onion
Fresh cilantro
Lime wedges
Avocado or guacamole
Salsa verde or salsa roja

Tip: The combination of orange juice + lime juice + garlic + cumin gives the marinade its classic bright, smoky, citrusy profile.

08/07/2026

New Mexico Green Chile Beef and Potatoes

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 6

Ingredients
2 lb (900 g) beef chuck, cut into 1-inch cubes
2 tbsp vegetable oil
1 large onion, diced
4 garlic cloves, minced
1½ cups roasted New Mexico Hatch green chiles, peeled, seeded, and chopped
1½ lb (700 g) Yukon Gold potatoes, peeled and cut into chunks
2 cups beef broth
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
½ tsp black pepper
1 tsp salt (or to taste)
2 tbsp chopped fresh cilantro or parsley (for garnish)
Instructions
Brown the beef: Heat the oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then brown it in batches for 6–8 minutes. Transfer to a plate.
Cook the aromatics: In the same pot, sauté the onion for 4–5 minutes until softened. Add the garlic and cook for 30 seconds.
Add the green chiles: Stir in the chopped Hatch green chiles, cumin, smoked paprika, and oregano. Cook for 2 minutes until fragrant.
Simmer the beef: Return the beef to the pot and pour in the beef broth. Bring to a boil, then reduce the heat to low. Cover and simmer for 50 minutes.
Add the potatoes: Stir in the potato chunks. Cover and continue simmering for 25–30 minutes, or until the potatoes are tender and the beef is fork-tender.
Adjust the consistency: If you prefer a thicker stew, mash a few potato pieces into the broth and stir well. Simmer uncovered for 5 minutes.
Serve: Garnish with chopped cilantro or parsley and serve hot.
Serving Suggestions
Warm flour tortillas
Buttered cornbread
Mexican rice
Pinto beans
A simple green salad
Tips
Authentic Hatch green chiles provide the classic New Mexico flavor, but Anaheim chiles are a good substitute.
For extra heat, add one diced jalapeño or serrano pepper.
This dish tastes even better the next day as the flavors continue to develop.
Leftovers can be refrigerated for up to 4 days or frozen for 3 months.

08/07/2026

Authentic Flautas Ahogadas Recipe

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4 (12 flautas)

Ingredients
For the Flautas
12 corn tortillas
2 cups shredded cooked chicken (or shredded beef)
1 cup vegetable oil, for frying
Toothpicks (optional)
For the Tomato Sauce
5 Roma tomatoes
½ white onion
2 garlic cloves
2 dried guajillo chiles, seeded
1 dried ancho chile, seeded
2 cups chicken broth
1 tsp dried oregano
½ tsp ground cumin
Salt and black pepper, to taste
1 tbsp vegetable oil
Toppings
1 cup shredded lettuce
½ cup crumbled queso fresco
¼ cup Mexican crema (or sour cream)
½ cup thinly sliced white onion
1 avocado, sliced
Fresh cilantro, chopped
Lime wedges
Instructions
1. Prepare the Sauce
Bring a saucepan of water to a boil. Add the dried guajillo and ancho chiles and simmer for 10 minutes until softened.
In another saucepan, simmer the tomatoes, onion, and garlic for 8–10 minutes until tender.
Transfer the softened chiles, tomatoes, onion, garlic, chicken broth, oregano, cumin, salt, and pepper to a blender. Blend until completely smooth.
Heat 1 tablespoon of oil in a saucepan. Pour in the blended sauce and simmer over medium-low heat for 10–15 minutes, stirring occasionally.
2. Make the Flautas
Warm the corn tortillas until soft and flexible.
Place about 2 tablespoons of shredded chicken in each tortilla.
Roll tightly and secure with toothpicks if needed.
Heat the oil to 350°F (175°C).
Fry the flautas in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
Drain on paper towels and remove the toothpicks.
3. Assemble
Arrange the crispy flautas on serving plates.
Generously spoon the hot tomato-chile sauce over them so they are partially covered ("ahogadas," meaning drowned).
Top with shredded lettuce, sliced onion, queso fresco, Mexican crema, avocado, and fresh cilantro.
Serve immediately with lime wedges.
Tips
Warm tortillas are less likely to crack while rolling.
The flautas should remain crispy, so pour the sauce over them just before serving.
For a spicier version, add 1–2 árbol chiles to the sauce.
Shredded beef or pork also works well as a filling for traditional Mexican-style flautas.

08/07/2026

Mexican Chicken Posole Verde

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6

Ingredients
For the Soup
2 tbsp vegetable oil
1 medium onion, diced
4 garlic cloves, minced
2 boneless, skinless chicken breasts (about 1½ lb / 700 g)
6 cups (1.5 L) chicken broth
2 cans (15 oz / 425 g each) white hominy, drained and rinsed
1 tsp ground cumin
1 tsp dried oregano
Salt and black pepper, to taste
For the Verde Sauce
1 lb (450 g) tomatillos, husked and rinsed
2 poblano peppers
2 Anaheim or Hatch green chiles
2 jalapeños (seeded for less heat)
½ cup fresh cilantro
1 tbsp lime juice
Toppings
Shredded cabbage
Sliced radishes
Diced avocado
Chopped cilantro
Lime wedges
Tortilla chips or crispy tostadas
Instructions
Roast the vegetables: Place the tomatillos, poblano peppers, green chiles, and jalapeños on a baking sheet. Broil for 8–10 minutes, turning once, until lightly charred. Transfer the peppers to a bowl, cover for 10 minutes, then peel off most of the skins.
Make the verde sauce: Blend the roasted vegetables with the cilantro and lime juice until smooth.
Cook the aromatics: Heat the oil in a large Dutch oven or soup pot over medium heat. Sauté the onion for 4–5 minutes until softened. Add the garlic and cook for 30 seconds.
Cook the chicken: Add the chicken breasts and chicken broth. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the chicken is fully cooked.
Shred the chicken: Remove the chicken from the pot and shred it with two forks.
Finish the soup: Stir the verde sauce, hominy, cumin, oregano, salt, and pepper into the broth. Return the shredded chicken to the pot and simmer for 15 minutes to allow the flavors to meld.
Serve: Ladle the posole into bowls and top with shredded cabbage, radishes, avocado, cilantro, and a squeeze of fresh lime juice. Serve with tortilla chips or crispy tostadas on the side.
Tips
Rotisserie chicken can be used to reduce cooking time.
For extra smoky flavor, roast the vegetables over an open flame or on a grill.
Posole Verde tastes even better the next day after the flavors have developed.
Adjust the heat by adding more or fewer jalapeños.

08/06/2026

Beef with Green Chile and Potato

Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4–6

Ingredients
1½ lb (700 g) beef chuck or stewing beef, cut into bite-sized cubes
1 lb (500 g) potatoes, peeled and diced
2 green chiles (Anaheim, Hatch, or poblano), sliced
1 large onion, sliced
3 garlic cloves, minced
2 medium tomatoes, diced
1 cup (240 ml) beef broth
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp dried oregano
½ tsp black pepper
1 tsp salt (or to taste)
2 tbsp chopped fresh cilantro
Lime wedges, for serving (optional)
Instructions
Season the beef with salt, black pepper, cumin, smoked paprika, and oregano.
Heat the oil in a large skillet or Dutch oven over medium-high heat. Brown the beef on all sides for 5–7 minutes. Transfer to a plate.
In the same pan, sauté the onion for 3 minutes. Add the garlic and green chiles, then cook for another 2–3 minutes until fragrant.
Stir in the diced tomatoes and cook for 3–4 minutes, allowing them to soften and release their juices.
Return the beef to the pan and pour in the beef broth. Bring to a simmer, cover, and cook over low heat for 25 minutes.
Add the diced potatoes, stir well, and continue cooking for 15–20 minutes, or until the potatoes are tender and the beef is fork-tender.
Taste and adjust the seasoning if needed.
To Serve

Sprinkle with fresh cilantro and serve hot with warm tortillas, steamed rice, or crusty bread. Add a squeeze of fresh lime juice for extra brightness, if desired.

Tips
For a spicier dish, use jalapeños or serrano peppers instead of mild green chiles.
Beef chuck becomes especially tender when simmered slowly.
Leftovers taste even better the next day as the flavors continue to develop.

08/06/2026

🇲🇽 Chiles Rellenos (Authentic Mexican Stuffed Poblano Peppers)

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 4

Ingredients
For the Peppers
4 large poblano peppers
250 g (9 oz) Oaxaca cheese or mozzarella, cut into strips
½ cup all-purpose flour (for coating)
For the Egg Batter
4 large eggs, separated
¼ teaspoon salt
For Frying
1½ cups vegetable oil
Tomato Sauce
4 Roma tomatoes
½ white onion
2 garlic cloves
1 tablespoon vegetable oil
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
½ cup chicken or vegetable broth
For Garnish
Fresh cilantro (optional)
Mexican crema or sour cream (optional)
Instructions
Step 1 – Roast the Peppers
Roast the poblano peppers directly over a gas flame or under a broiler until the skin is blackened on all sides.
Place the roasted peppers in a bowl and cover with plastic wrap or a lid for 10 minutes to steam.
Peel off the charred skin carefully.
Make a small slit down one side of each pepper and gently remove the seeds without tearing the pepper.
Step 2 – Stuff the Peppers
Fill each pepper with strips of Oaxaca cheese (or mozzarella).
Close the opening gently.
Lightly coat each stuffed pepper with flour and shake off any excess.
Step 3 – Prepare the Tomato Sauce
Blend together the tomatoes, onion, garlic, oregano, salt, pepper, and broth until smooth.
Heat 1 tablespoon of oil in a saucepan over medium heat.
Pour in the blended sauce.
Simmer for 15 minutes, stirring occasionally, until slightly thickened.
Step 4 – Make the Egg Batter
Beat the egg whites until stiff peaks form.
Gently fold in the egg yolks and salt, taking care not to deflate the mixture.
Step 5 – Fry the Peppers
Heat the vegetable oil to 175°C (350°F).
Dip each floured pepper into the egg batter, coating it completely.
Carefully place the peppers into the hot oil.
Fry for 2–3 minutes per side, until golden brown.
Transfer to a paper towel-lined plate to drain.
Step 6 – Serve
Spoon the warm tomato sauce onto each plate.
Place a fried chile relleno on top.
Garnish with fresh cilantro and a drizzle of Mexican crema, if desired.
Serve immediately with Mexican rice, refried beans, or warm corn tortillas.
Chef's Tips
Oaxaca cheese is the traditional choice because it melts beautifully, but mozzarella is a good substitute.
Handle the roasted peppers gently to keep them intact.
For a meat version, stuff the peppers with seasoned ground beef, shredded chicken, or picadillo instead of cheese.
Keep the oil at 175°C (350°F) for a light, crispy coating that isn't greasy.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze the cooked peppers (without sauce) for up to 2 months. Reheat in a 180°C (350°F) oven until hot and crispy.
Approximate Nutrition (per serving)
Calories: 430
Protein: 21 g
Carbohydrates: 18 g
Fat: 31 g
Fiber: 3 g
Sugar: 7 g
Sodium: 690 mg

08/06/2026

🇲🇽 Beef Birria (Authentic Mexican Recipe)

Prep Time: 30 minutes
Cook Time: 3½ hours
Total Time: 4 hours
Servings: 6

Ingredients
For the Beef
1.5 kg (3.3 lb) beef chuck roast, cut into large chunks
1 tablespoon vegetable oil
Salt and freshly ground black pepper
Dried Chilies
5 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
2 dried pasilla chilies, stemmed and seeded (optional)
Sauce
3 Roma tomatoes
½ white onion
6 garlic cloves
2 tablespoons apple c***r vinegar
2 cups beef broth
Spices
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon smoked paprika
2 bay leaves
1 teaspoon dried thyme
½ teaspoon black pepper
2 teaspoons salt (or to taste)
For Serving
Warm corn tortillas
Chopped white onion
Fresh cilantro
Lime wedges
Salsa (optional)
Instructions
Step 1 – Prepare the Chilies
Heat a dry skillet over medium heat.
Toast the guajillo, ancho, and pasilla chilies for 20–30 seconds per side, being careful not to burn them.
Transfer the chilies to a bowl and cover with hot water.
Let them soak for 15 minutes until softened.
Step 2 – Make the Birria Sauce
Boil the tomatoes for 5 minutes until softened.
Drain the soaked chilies.
Add the chilies, tomatoes, onion, garlic, vinegar, cumin, oregano, cloves, cinnamon, paprika, thyme, salt, pepper, and 1 cup of beef broth to a blender.
Blend until very smooth.
Strain the sauce through a fine-mesh sieve for a silky texture.
Step 3 – Brown the Beef
Season the beef generously with salt and pepper.
Heat the oil in a Dutch oven or large heavy pot over medium-high heat.
Brown the beef on all sides, working in batches if necessary.
Step 4 – Slow Cook
Pour the strained chili sauce over the beef.
Add the remaining beef broth and bay leaves.
Bring to a gentle simmer.
Cover and cook on low heat for 3 to 3½ hours, or until the beef is very tender and easily shreds with a fork.

Alternatively, cook in a slow cooker on LOW for 8 hours or HIGH for 5–6 hours.

Step 5 – Shred the Beef
Remove the beef from the pot.
Shred it with two forks.
Return the shredded beef to the flavorful consommé.
Simmer for another 10 minutes to absorb the sauce.
Step 6 – Serve
Spoon the birria into bowls with plenty of consommé.
Garnish with chopped onion and cilantro.
Serve with warm corn tortillas and lime wedges.
Dip the tortillas into the consommé before eating for the traditional experience.
Chef's Tips
Guajillo chilies provide a mild, fruity flavor, while ancho chilies add sweetness and depth.
Straining the sauce creates a smoother, restaurant-quality consommé.
For Birria Tacos (Quesabirria), fill tortillas with shredded birria and Oaxaca cheese, fry until crispy, and serve with the consommé for dipping.
Storage
Refrigerator: Up to 4 days in an airtight container.
Freezer: Up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Approximate Nutrition (per serving)
Calories: 560
Protein: 43 g
Carbohydrates: 11 g
Fat: 37 g
Fiber: 3 g
Sugar: 5 g
Sodium: 790 mg

MexiKitchen

08/09/2026

08/09/2026

08/09/2026

08/08/2026

08/07/2026

08/07/2026

08/07/2026

08/06/2026

08/06/2026

08/06/2026

Address

Website

Alerts

Shortcuts

Featured

Share

Category

Listing takedown request