Red Pepper Pork Stew / Guisado de Puerco en Chile Rojo

I have 2 Mexican dishes that are my absolute favorite and every time I go home to see my mom I know for sure I will be eating one or the other. The first is Chicken in a Mole sauce, the second is this
Guisado de Puerco en Chile Rojo, but for the sake of the readers of my blog I will call it…Pork Stew in Red Pepper Sauce! I had mentioned during my New Year post that I was able to get a recipe from my mom where I put together actual measurements…well here it is! Despite the amount of peppers, it is not overpowering of heat, it is tender and every bit has a ton of flavor. It takes a bit of time but it is well worth it! Really…a taste of my home. ☺

This recipe post is dedicated to all 4 of my siblings. It might not be exactly like mom’s dish but it’s close enough! When I started writing I knew that I wanted mom’s food here too where you guys can easily look up and make at home for your own family. I hope ya’ll enjoy it. ♥♥♥♥♥

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Fresh Salsa

You guys know I don’t eat much spicy food and I think it’s because my mom never really forced it on us nor did she make too many dishes that had a ton of heat to them. However, being an “old-school” Mexican mom she always had a tub of Salsa Roja (Red Salsa) in the refrigerator for my dad. Personally I prefer Salsa Verde, but there are two ways that I will always prefer Salsa Roja over Verde…with tortilla chips and with breakfast tacos (barbacoa & carnitas). This is a very simple Fresh Salsa Roja recipe that is easy to make and heat level is somewhere between medium and hot.

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