Recipe of the Day: Honey-Jalapeño Chicken Tenders | The Book Case

Recipe of the week HERE: Honey-Jalapeño Chicken Tenders | The Book Case. 1

Don’t know what to cook today? Here is one idea.

I couldn’t resisted to this summery recipe, that’s why when I read “Honey+JalapeñosChicken Tenders headline, I didn’t hesitated to prepare it, the same night (last night to be specific).

It’s the type of recipe I love, ALMOST as fast as fast food!, perfect for a lazy sunday as an appetizer or a good substitution for chicken wings?
Any time, any day, this recipe is perfect.

Btw, I added salsa verde de tomatillo as a dip sauce.

Buen Provecho,


1“Honey-Jalapeño Chicken Tenders” excerpted from The Farm: Rustic Recipes for a Year of Incredible Food by Ian Knauer. Copyright © 2012 by Ian Knauer. Used by permission of Houghton Mifflin Harcourt Publishing Company.

Carne con Chile – Authentic Mexican Chile con Carne.

"Carne con Chile"
“Carne con Chile”

When I lived in México at my parents, once a week for sure I ate carne con chile (very spicy sometimes) with either red rice or beans. Carne con chile with rice was and is more for lunch and with beans for dinner.
My mom always prepared the “Carne con chile” in a very simple way, but very rich in flavour and it was this recipe I grew up with.

La Carne con chile, is a simple and basic recipe that many households in Mexico, from south to north prepare with their own touch. Textures, colours and sometimes flavours may differ one from the other, since there is a wide of chiles for choosing to cook carne con chile, to mention few, Jalapeño, Serrano, chipotle, as it can be prepare using tomatillo or Red tomato but all very authentic and traditional. 
If you like spicy food you will like this recipe, I’ve always liked spicy food and very spicy sauces, sometimes I asked my mom if she could make extra sauce for me, in case La Carne con chile was not spicy enough lol. 
When I go to visit my family, there is always a question my mom ask me, and I love to answer – What you want me to cook for you when you get to town? And my answer so far after years living outside of Mexico is “Carne con Chile”, beans and tortillas de maíz with extra salsa to accompany. I know, nothing fancy, but is authentic and very flavourful.

“This dish has many variables, as I mentioned above. Carne con Chile can be made with beef or pork, use different chiles like Jalapeño, Serrano, chipotle, chile ancho, chile Guajillo, and I believe every Mexican home does it in a different way” but If you’ve never tasted or cooked authentic Mexican Chile con carne, I must tell you, you have to try this authentic Mexican dish! It doesn’t matter what chile con carne, as longs as is authentic and traditional like this recipe. 


Serves: 2 Cooking Time: 30 min

2 Roma tomatos

1 Jalapeño

1/2 small onion

1 garlic clove

Full Pinch of Salt

Pepper to taste

3 Rib Eye steaks (cut in small cubes)

Comal or cast iron skillet

Edit: *If you would like, add any kind of Potato, roughly chopped, and/or choose different kind of chile. 
*Change the type of meat as well, Sirloin, Chuck, Flank Steak are good option as well as  pork leg, chops.
* IF you think is too spicy the AuthenticMexican Chile con Carne, Roast 2 extra tomatoes but if you want it spicier add more jalapeño.


1. We cut our steaks into small cubes, and pre-heated a pan with a teaspoon of oil ( I used olive oil), add the meat, fry (browned) over medium-high heat until meat is thoroughly cooked. In spanish we say “Doramos la carne”

Rib Eye in cubes.
Rib Eye in cubes.

2. In the meantime, heat up your comal or cast iron skillet, put the tomatoes, jalapeño, onion and garlic to roast, when they are completely roasted, put the ingredients in a blender, (peel the tomato skin)  add salt and blend until smooth and thick (adds water if you want a thinner sauce).

Roasting Tomato, Jalapeño and onion.
Roasting Tomato, Jalapeño and onion.
Roasting Tomato and Jalapeño.
Roasting Tomato and Jalapeño.
Roasted salsa
Roasted salsa

3. Now that our meat and salsa are ready, we add the salsa to the meat; let it boil for about 5 minutes, then lower the heat and let cook for approx. 15-20 minutes and Ready!! (Checked salt and pepper to taste)
So easy and simple these authentic “Carne con Chile

Carne con Chile
Carne con Chile almost Ready
Carne con Chile Ready!
Carne con Chile  is Ready!

You can serve with beans, Mexican rice, quesadillas, burritos, tacos, nachos, etc …

Buen Provecho! 😉


Classic salsa Restaurant Style

I will always remember when the viking (my BF) asked me if I always eat with spicy salsa on the side or on top of my food… and my answer was YES and will always be YES! Obviously it all depends what kind of food I am eating but if it is Mexican, for example, I will have salsa on the side and it needs to be spicy for sure!

I don’t remember exactly when or how I started eating with spicy salsa or at least a jalapeño on the side, next to my tortilla, but note… not just because you are Mexican you eat spicy food or salsas, I know people that really don’t like spicy food at all and they are more mexicans that the cactus LOL
Like I would always say “a taco without salsa is not a good taco” because the salsa is the secret ingredient in the taco, is the last touch in many mexican dishes…
There are so many different salsas, that are make with different chillies, the process is different and of course different levels of spicy!

Here I will share a basic salsa that I make the most because is easy, fast and I can manage what kind of spicy level I want to get.


1 -2 Roma tomato (know as plum tomato) add more tomato if you want it less spicy.
1 clove of garlic
1/4 medium onion
3  -+ Jalapeños (up to you)
Salt to taste

Roma Tomato and Jalapeños


Boil the peppers together with tomatoes, once who are ready (you’ll know when the skin of tomato and jalapeños apparent change to a lighter colour tone, lighter green.When they are tender, blend together with remaining ingredients (garlic and onions), add a little water to where you put the peppers and tomatoes to cook.

This sauce can be thick or a little lighter, it all depends on your taste.
If you want a more chunky sauce is not much blend the ingredients, so you’ll get a consistency like a molcajete sauce.

This sauce you can use it for EVERYTHING, e.g.: meat with chilli, tostadas, tacos, tortilla chips, quesadillas, guacamole, cheesy potatoes, etc …

Serve in a bowl and voila!