Bistec con Queso en Pan Pita Receta / Beef Steak with Cheese on Pita Bread Recipe

Bistec con Queso en Pan Pita / Steak with cheese on Pita Bread
Bistec con Queso en Pan Pita / Steak with cheese on Pita Bread

English Version Below…

Ayer por la tarde, subí la fotografía de Bistec con Queso en Pan Pita a mi cuenta de Instagram-Facebook-Twitter &Tumblr (@likeinmexico). Mi mama fue quien hizo este platillo como mi cena de despedida el pasado diciembre  😦 😉
La verdad que los “Camellos” (Así les llamamos en La Laguna, gracias a unos cuantos restaurantes “Arabes” con influencia mexicana que existen en la laguna) estuvieron buenísimos.
Ya traía en mente hacer los “Camellos” (bistec con queso en pan pita), pero por alguna u otra razón olvidaba preguntarle a mi mama la la receta, pero lo prometido es deuda, aquí esta la receta. Gracias amá!

Continue reading “Bistec con Queso en Pan Pita Receta / Beef Steak with Cheese on Pita Bread Recipe”

Enchiladas Verdes de Pollo – Green Chicken Enchiladas

Enchiladas Verdes de Pollo - Green Chicken Enchiladas.
Enchiladas Verdes de Pollo – Green Chicken Enchiladas. ©

What are Enchiladas?
It is a semi fried tortilla bathed in a (red , green, and bean mole ) sauce is filled with any ingredient (chicken, cheese and onion, shredded meat, chorizo and/or potatoes, etc) and then rolled up like a skinny burrito.

There are three basic methods of making Enchiladas

1. The first method is where the tortilla is lightly fried then dipped in a chile sauce warmed then filled and rolled .
2.The second method dips the tortilla in ” raw” sauce then lightly fried , filled and rolled .
3.The third method is semi tortilla fried, stuffed , rolled and finally the hot sauce and cheese is added.

How to make Chicken Enchiladas Verdes – Green Enchiladas with Chicken

Continue reading “Enchiladas Verdes de Pollo – Green Chicken Enchiladas”

How to cook “Poblano Pepper” “Chile Poblano”

Visiting one of the markets in the city I got the great surprise to find “Poblano Peppers” I couldn’t believe it! First because, living out of México is quite difficult  (sometimes) to find certain products, and Chile Poblano {Poblano Peppers} is one of them! And best of all the market is very close from my place!! 😀

Chile Poblano
Poblano Peppers – Chile Poblano

What is Chile Poblano?

The poblano is a mild chilli pepper originating in the state of Puebla, Mexico. Dried, it is called a chile ancho “wide chile”.
Poblano pepper is one of the most popular chilies in Mexico.There are many ways to cool them, include: dried, coated in whipped egg (capeado) and fried, stuffed, or in mole sauces. A dish called “chiles en Nogada”, that Incorporates green, white and red ingredients according to the colours of the Mexican flag. This may be considered one of México ‘s most symbolic dishes by its Nationals as well as the dish call “Chile Relleno”.

Chile Poblano

After being roasted and peeled (Which Improves the texture by removing the waxy skin), poblano peppers could be either be preserved by canning or freezing. Storing them in airtight containers keeps them for several months. When dried, the poblano Becomes a broad, flat, heart-shaped pod called a “Chile Ancho” (meaning “wide” in Spanish); From this form, it is ground into a powder Often used as flavouring in various dishes.

Note: “Poblano” is Also the word for an inhabitant of Puebla, “mole poblano” Refers to the spicy chocolate chilli sauce Originating in Puebla.

Does not take long to do the rajas poblano, and requires very few ingredients, you can use them for a “taquiza” – “taco fest” tamales filling (this are absolutely one of the best) , tostadas, chalupas, quesadillas or melted cheese with poblano strips.

Appetizer "Rajas de poblano con Queso"  "Strips of Poblano with cheese"
Appetizer “Rajas de poblano con Queso”
“Strips of Poblano with cheese”

Then, start with ingredients.


4 poblano chilies
1/2 medium onion, chopped or sliced.
2 tomatoes, diced.
1 medium clove garlic
1 cube of chicken bouillon
salt and pepper to taste.
Oregano (optional) takes a very rich flavor with oregano.

Garlic, Onion, Tomato, chicken bouillon, oregano.


1. We started roasting chiles on a griddle (unless you have a griddle and are using gas stove, you can take the poblano chile with a fork and put it directly on the fire spinning to be fully toasted everywhere) If you are using the griddle, well simply put the poblano chiles on the griddle turning to be toasted on all sides.

Roasting Poblano Peppers.
Roasting Poblano Peppers

2. When are completely roasted poblano chiles on all sides, remove them from griddle and put them in a plastic bag, let it sit for about 10-15 min.

3. Remove the poblano chiles from the bag and began to peel them, chop them into slices, remove the seeds.

Peeling Poblano Peppers
Peeling Poblano Peppers

4. Already having everything ready, warm up a frying pan, add a little oil (I use olive oil) first add the onion, sauté a bit then add the garlic, let it cook for at least 5 min, do not let the garlic burn, because it takes a bitter taste.

5.Immediately add the poblano rajas, sauté a bit, like add the tomatoes and finally our chicken bouillon cube and pinch of oregano.

6. Let cook for about 15 minutes and voila! You can add shredded cheese and the truth is that they are delicious.

Poblano Pepper Strips
Poblano Pepper Strips

Poblano Pepper Strips with Cheese
Poblano Pepper Strips with Cheese

Join them with red rice, as an appetizer or just in a quesadilla.

          Buen Provecho!



Quesadillas with pulled pork carnitas


Hola, Como estas?

Over here very well, glad that spring has arrived where I live, yet a week ago we were with snowstorm, but apparently wewere coming out of the tunnel. Today we expect 22 degrees! Now we are more in the 25 and up degrees, I am really happy I can eat outdoor, just like I will do in Mexico… If I was there.

What are the quesadillas?Who does not like quesadillas?A snack that can not be missin any mexican house are the famous and delicious Quesadillas.

 Las quesadillas is a flour   tortilla or a corn tortilla filled with a corn mixture containing cheese, other ingredients, and/or vegetables, (often) then folded in half to form a half-moon shape, the name is derived from tortilla and the Spanish word for cheese – Queso.

In central and southern regions of Mexico, a quesadilla is a cooked tortilla,warmed to soften it enough to be folded in half, and then filled. They are typically filledwith Oaxaca cheese (queso Oaxaca). Oaxaca cheese is a stringy (pasta filata) cheese that comes from Mexico. The quesadilla is then cooked on a comal until the cheese has completely melted. They are usually cooked without the addition of any oil. Often the quesadillas are served with green or red salsa, chopped onion, guacamole, and sour cream.While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to or even substituting cheese. These can include cooked vegetables, such as potatoes with chorizo, squash blossoms, mushrooms, epazote, huitlacoche, and different types of cooked meat, such as chicharron,tinga made of chicken or beef, or cooked pork.

In some places, quesadillas are also topped with other ingredients, in addition to the fillings they already have: avocado or guacamole, chopped onion, tomato, Serrano chiles and cilantro are the most common. Salsas may also be added as a topping¹ Quesadillas are traditionally cooked on a comal, which is also used to prepare tortillas. As a variation, the quesadillas can be fried in oil to make quesadillas “fritas”; Other variations include the use of wheat flour tortillas instead, especially in northeastern Mexico. (WhereI come from!! But I still loving much more the corn masa ones) Wheat dough is most commonly used in place of corn masa. In this case, the flour tortilla is prepared, folded and filled with cheese, exactly as the corn.²

¹Montanari, Massimo. The Culture of Food. Oxford, UK: 1994.
²Elkady, Doaa. “Quesadillas.” Scholastic Choices. 23.5 (2008): 23.

Quesadillas with pulled pork carnitas.

                                                                                                  It is simple, easy and quick… 

Preparation time: 10 min. Serves: 2  Cooking time: (all together, adding the chopping and cooking and melting the cheese) 20 min.
 Filling Ingredientes.
1 cup of Cheese of your preference (I used Cotija and Oaxaca cheese)
1 cup Pull pork (You can use Rotisserie chicken, mushrooms, beef strips, etc)
1/4 onion chopped
1 tomato chopped
1 Jalapeño chopped
1 clove of Garlic
Quesadilla Ingredients.
4 Tortillas (flour or corn) I used corn.
2 tablespoons of Salsa for serving.
*2 tablespoons of cilantro.
*2 Table spoons of Fresh cream.
*It is Optional, Up to you.


1. I always start preparing the filling first, but in the mid time I start heating my comal or another fry pan, since the comal needs to be hot enough, to get a crispy tortilla but soft in the inside with the cheese. YUM YUM

2. On medium heat fry pan, place the pulled pork (already cooked) and fry it it for 3-5 min until slightly brown, then add the onion until almost get cook (transparent)  after add the garlic (dont let it burn, otherwise can get a rusty-acid flavour) and then tomato and jalapeño (keep the seed if you would like it hot, if not remove them) Cook everything together for about 10 min, season with salt and pepper. Sometimes I like to add a pinch of cumin to enhance some pulled pork flavours.

3. Depends of what kind of cheese you are using, but you can cut it on slides, or shredded, and once that you have your filling and cheese ready, start heating up your tortillas (just slightly, you don’t want them to get burn)

4. When you have all the tortillas warmed up that you will use, place the cheese in the tortilla, then the filling, and close it with another tortilla on top OR you can fold them like a half moon

5. Place them in your comal or fry pan, until the tortilla get more brown spots and crispy and of course the cheese get completely melted =)

6.  Cut them in half or just simply add your salsa, fresh cream and salsa on top and Voila!


Easy Easy and YUMMY!

Buen provecho.