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

06/04/2026

# Crispy Mexican Carnitas (Slow-Cooked Pork Tacos) 🌮🔥

Tender, juicy, and bursting with citrus-garlic flavor, these Crispy Mexican Carnitas are slow-cooked pork shoulder that’s finished under high heat until perfectly golden and crisp on the edges. The result is melt-in-your-mouth meat with rich, caramelized bites that are perfect for tacos, burritos, or rice bowls.

This is the kind of food that brings everyone to the table — abuela in the kitchen, kids sneaking bites, and the whole house smelling like love, chile, and home. Every bite is smoky, juicy, and packed with authentic street-style flavor.

# # Ingredients

# # # For the Carnitas

* 4 lb boneless pork shoulder (pork butt)
* 3 tsp sea salt (or 2½ tsp table salt)
* 1 tsp black pepper
* 1 tsp dried oregano
* 1 large yellow onion, diced
* 5 garlic cloves, peeled
* 4 tbsp lime juice
* ½ cup orange juice
* 1 cup chicken broth
* 2 bay leaves (optional)

# # # For Serving

* Fresh cilantro, chopped
* Diced onion
* Warm corn tortillas
* Lime wedges

# # Instructions

# # # 1. Season the Pork

Season the pork generously with salt, black pepper, and dried oregano, making sure all sides are well coated.

# # # 2. Slow Cook the Pork

Place the diced onion and garlic in the bottom of a slow cooker. Add the chicken broth, lime juice, orange juice, and bay leaves. Set the pork on top.

Cover and cook on low for about 8 hours (or high for 4–5 hours), until the pork is very tender and easily shreds.

# # # 3. Shred and Moisturize

Remove the pork from the slow cooker and shred it using two forks. Reserve a small amount of the cooking liquid and mix it back into the meat to keep it juicy and flavorful.

# # # 4. Crisp the Carnitas

Spread the shredded pork in an even layer on a baking sheet. Broil for a few minutes until the edges become crispy and caramelized. Stir once and broil again if needed for extra crispiness.

# # # 5. Serve

Serve the carnitas hot in warm corn tortillas. Top with fresh cilantro, diced onion, and a squeeze of lime juice.

Perfect for taco nights, parties, or anytime you’re craving bold, authentic Mexican flavor.

06/04/2026

# Rustic Latin Chicken Stew (Pollo Guisado) 🍲🍗

Rich, savory, and deeply comforting, Pollo Guisado is a classic Latin-style chicken stew made with tender chicken simmered in a seasoned tomato-based sauce with potatoes, olives, and aromatic vegetables. Slow-cooked until everything is melt-in-your-mouth tender, this dish is the definition of homemade comfort food — hearty, flavorful, and perfect for sharing.

This is the kind of food that brings everyone to the table — abuela in the kitchen, kids sneaking bites, and the whole house smelling like love, chile, and home. Every spoonful is warm, nourishing, and full of tradition.

# # Ingredients

# # # For the Stew

* 2½ lbs chicken pieces (skin-on, cut into portions)
* 2 tbsp adobo seasoning
* 1 tbsp sazón seasoning
* 2 tbsp olive oil
* 1 small onion, finely chopped
* 1 small bell pepper, chopped
* 3 garlic cloves, minced
* ¼ cup sofrito
* ½ cup green olives
* 3 medium potatoes, peeled and cut into chunks
* 2–3 bay leaves
* 8 oz tomato sauce
* 1 cup chicken broth

# # # For Garnish

* Chili flakes (optional)
* Fresh parsley, chopped

# # Instructions

# # # 1. Season the Chicken

Coat the chicken pieces thoroughly with adobo and sazón seasoning until evenly seasoned.

# # # 2. Sear the Chicken

Heat olive oil in a large pot over medium-high heat. Add the chicken and sear for 8–10 minutes, turning until browned on all sides.

# # # 3. Build the Flavor Base

Add the onion, bell pepper, garlic, and sofrito. Cook until softened and fragrant, stirring occasionally.

# # # 4. Add the Remaining Ingredients

Stir in the olives, potatoes, bay leaves, tomato sauce, and chicken broth. Mix well to combine all ingredients.

# # # 5. Simmer the Stew

Bring the pot to a gentle boil, then reduce the heat to low. Cover and simmer for about 30 minutes, or until the chicken is tender and the potatoes are fully cooked.

# # # 6. Finish and Serve

Taste and adjust seasoning if needed. Garnish with chili flakes and fresh parsley.

Serve hot with white rice, warm bread, or tortillas for a complete and comforting meal.

06/04/2026

# Zesty Lime Shrimp & Avocado Salad 🥑🍤

Fresh, vibrant, and bursting with citrus flavor, this Zesty Lime Shrimp & Avocado Salad is the perfect light meal or appetizer. Tender shrimp, creamy avocado, juicy tomatoes, and crisp red onion are tossed in a bright lime dressing for a refreshing dish that comes together in minutes. Every bite delivers the perfect balance of cool, creamy, and zesty flavors.

Whether served on a warm summer day, as a quick lunch, or alongside your favorite Mexican-inspired dishes, this colorful salad is simple, satisfying, and packed with fresh ingredients.

# # Ingredients

* 1 lb cooked shrimp, peeled and chopped
* 1 ripe avocado, diced
* 1 medium tomato, diced
* ¼ cup red onion, finely chopped
* 1 jalapeño, finely minced (seeds removed for less heat)
* Juice of 1 fresh lime
* 1 tsp olive oil
* 1 tbsp fresh cilantro, chopped
* Salt, to taste
* Black pepper, to taste

# # Instructions

# # # 1. Prepare the Lime Dressing

In a small mixing bowl, combine the chopped red onion, fresh lime juice, olive oil, salt, and black pepper. Allow the mixture to sit for a few minutes so the onion softens and absorbs the bright citrus flavors.

# # # 2. Combine the Main Ingredients

In a separate large bowl, add the chopped shrimp, diced avocado, tomato, and minced jalapeño.

# # # 3. Toss the Salad

Pour the lime-onion dressing over the shrimp mixture. Add the fresh cilantro and gently fold everything together, taking care not to mash the avocado.

# # # 4. Adjust Seasoning

Taste and add additional lime juice, salt, or black pepper if desired.

# # # 5. Serve

Serve immediately for the freshest flavor and texture. Enjoy on its own, with tortilla chips, or alongside grilled meats and seafood.

Fresh, colorful, and irresistibly delicious, this salad is proof that simple ingredients can create something extraordinary.

06/03/2026

# Street Tacos de Carne Asada 🌮🔥

Bring the flavor of a traditional Mexican taquería to your kitchen with these Street Tacos de Carne Asada. Tender, marinated beef is cooked until perfectly browned and slightly crispy, then tucked into warm corn tortillas and topped with fresh onion, cilantro, and a squeeze of lime. Simple, authentic, and bursting with bold flavor, these tacos are perfect for weeknight dinners, cookouts, or taco night with family and friends.

# # Ingredients

# # # For the Carne Asada

* 2 lbs carne asada, flank steak, skirt steak, or thin-cut beef
* 1 tbsp ground cumin
* 1 tbsp kosher salt
* 2 tsp garlic powder
* 1 tsp cracked black pepper
* 3 tbsp canola oil
* 1 serrano pepper, thinly sliced
* ½ Roma tomato, diced
* ½ white onion, finely diced
* 6–8 oz light Mexican lager beer

# # # For Serving

* 32 street taco corn tortillas
* ½ cup white onion, diced
* ½ cup fresh cilantro, chopped
* Lime wedges

# # Instructions

# # # 1. Prepare the Marinade

In a small bowl, combine the cumin, kosher salt, garlic powder, and black pepper.

Slice the beef into thin strips, then cut into small bite-sized pieces. Place the meat in a large bowl or resealable bag. Add the serrano pepper, diced tomato, onion, beer, and spice mixture. Toss well to coat evenly.

Cover and marinate for 15–60 minutes for maximum flavor.

# # # 2. Cook the Carne Asada

Heat a large skillet, griddle, or flat-top over medium-high heat. Add the canola oil.

Pour the marinated beef mixture onto the hot cooking surface. Cook for 18–20 minutes, stirring occasionally, until the liquid has evaporated and the beef is browned, caramelized, and slightly crispy around the edges.

# # # 3. Warm the Tortillas

Heat the corn tortillas on a skillet, comal, or directly over a gas flame for a few seconds per side until warm and pliable.

# # # 4. Assemble the Tacos

Fill each tortilla with a generous portion of carne asada.

Top with:

* Diced white onion
* Fresh chopped cilantro
* A squeeze of lime juice

# # # 5. Serve

Serve immediately while hot with extra lime wedges, salsa, grilled onions, or your favorite taco toppings for an authentic street taco experience.

06/03/2026

# Authentic Chicken Mole 🍗🌶️🍫

Rich, velvety, and deeply flavorful, Authentic Chicken Mole is one of Mexico’s most treasured culinary traditions. This classic dish combines toasted dried chiles, roasted vegetables, warm spices, sweet prunes, and Mexican chocolate to create a complex sauce that is both savory and subtly sweet. Served over tender chicken with rice and warm tortillas, mole is a celebration of bold flavors and timeless cooking techniques.

# # Ingredients

# # # For the Chicken

* 2.5 lbs skinless chicken legs
* 1 large white onion, quartered
* 3 garlic cloves, peeled
* 1 tsp salt
* 8 cups water

# # # For the Mole Sauce

* 10 dried guajillo chiles, stems removed
* 4 dried ancho chiles, stems removed
* 3 dried pasilla chiles, stems removed
* 5 Roma tomatoes, quartered
* 1 large white onion, sliced
* 8–10 garlic cloves
* 5 dried pitted prunes
* 2 corn tortillas, toasted until crisp
* 2 tsp salt
* 1 tsp ground cinnamon
* 1 tsp dried oregano
* ¼ tsp ground cloves
* 6 cups chicken broth (or reserved cooking broth)
* 1 tablet Mexican chocolate (about 3 oz)
* 2 tbsp peanut butter
* 2 tbsp granulated sugar
* 2 tbsp olive oil

# # Instructions

# # # 1. Cook the Chicken

Place the chicken, quartered onion, garlic cloves, salt, and water in a large pot. Bring to a boil, then reduce the heat and simmer for about 15 minutes, or until the chicken is fully cooked.

Remove the chicken and set aside. Strain the cooking broth and reserve it for the mole sauce.

# # # 2. Toast and Soak the Chiles

Preheat the oven to 475°F (245°C).

Arrange the guajillo, ancho, and pasilla chiles on a baking sheet and toast for about 6 minutes, turning once during cooking. Remove from the oven and place the chiles in warm water. Let soak for 30–60 minutes until softened, then drain.

# # # 3. Roast the Vegetables

Place the tomatoes, sliced onion, and garlic cloves on a baking sheet. Roast for approximately 20 minutes, or until lightly charred and softened.

# # # 4. Blend the Mole Base

In a blender, combine the roasted tomatoes, onion, garlic, prunes, toasted tortillas, salt, cinnamon, oregano, cloves, and 3 cups of the chicken broth.

Blend until completely smooth. Strain the mixture through a fine-mesh sieve into a large pot containing the olive oil.

# # # 5. Prepare the Chile Mixture

Blend the softened chiles with the remaining 3 cups of broth until silky smooth. Strain into the pot with the tomato mixture and stir well.

# # # 6. Simmer the Mole

Bring the sauce to a gentle simmer over medium-low heat. Cover partially and cook for 30–45 minutes, stirring occasionally to prevent sticking.

# # # 7. Finish the Sauce

Stir in the Mexican chocolate, peanut butter, and sugar. Continue stirring until the chocolate is fully melted and the sauce becomes smooth, rich, and glossy.

Taste and adjust seasoning with additional salt if desired.

# # # 8. Serve

Return the cooked chicken to the mole sauce or arrange the chicken on serving plates and spoon the mole generously over the top.

Serve with:

* Mexican rice
* Warm corn tortillas
* Toasted sesame seeds for garnish (optional)

Enjoy this authentic Mexican classic with family and friends.

06/03/2026

# Pozole Rojo 🍲🌶️

Pozole Rojo is a beloved Mexican stew featuring tender pork, hearty hominy, and a rich red chile broth infused with bold, smoky flavors. Slow-simmered until the meat becomes melt-in-your-mouth tender, this traditional dish is often served during holidays, celebrations, and family gatherings. Finished with fresh garnishes like cabbage, radishes, lime, and cilantro, every bowl is a perfect balance of comfort and flavor.

# # Ingredients

# # # For the Red Chile Sauce

* 4 oz dried guajillo chiles, ancho chiles, or a combination
* 4 garlic cloves
* 1 tsp salt
* 2½ cups chile soaking liquid

# # # For the Pozole

* 3 lbs pork shoulder, bone-in preferred, cut into 1–1½ inch cubes
* 8 garlic cloves (4 chopped, 4 whole)
* 3 bay leaves
* 1 tsp ground cumin
* 2 tbsp dried Mexican oregano
* Salt, to taste
* 5 quarts water
* 1 large can white hominy (108 oz), drained and rinsed

# # # Traditional Garnishes

* ½ small cabbage, thinly sliced
* 1 bunch cilantro, chopped
* ½ white onion, finely chopped
* 2 avocados, diced
* 1 bunch radishes, thinly sliced
* 4 limes, cut into wedges
* 12–24 tostada shells or tortilla chips

# # Instructions

# # # 1. Prepare the Red Chile Sauce

Remove the stems, seeds, and veins from the dried chiles. Lightly toast them in a dry skillet over medium heat until fragrant, being careful not to burn them.

Transfer the chiles to a bowl and cover with hot water. Let soak for 15–20 minutes until softened.

Blend the softened chiles with 2½ cups of the soaking liquid, 4 garlic cloves, and 1 teaspoon of salt until smooth. Strain through a fine-mesh sieve and set aside.

# # # 2. Brown the Pork

Bring 5 quarts of water to a boil in a large stockpot.

Season the pork generously with salt. Working in batches, sear the pork in a hot skillet until deeply browned on all sides. During the final minute of cooking, add the chopped garlic and cook until fragrant.

Transfer the browned pork and garlic directly into the boiling water.

# # # 3. Simmer the Soup

Add the whole garlic cloves, bay leaves, cumin, oregano, and additional salt to taste.

Reduce the heat to low and simmer partially covered for about 2 to 2½ hours, skimming any foam from the surface as needed, until the pork becomes tender.

# # # 4. Add the Chile Sauce and Hominy

Stir the prepared red chile sauce into the pot and mix well.

Add the drained hominy and continue simmering for 45–60 minutes, allowing the flavors to fully develop and the broth to deepen in color and richness.

# # # 5. Adjust and Serve

Taste the broth and adjust seasoning with additional salt or oregano if needed.

Ladle the hot pozole into bowls and serve with an assortment of traditional garnishes.

# # # Garnish Each Bowl With

* Shredded cabbage
* Chopped onion
* Fresh cilantro
* Sliced radishes
* Diced avocado
* Fresh lime juice

Serve alongside crispy tostadas or tortilla chips for the ultimate authentic Mexican dining experience.

06/02/2026

# Cheesy Beef Enchiladas with Mexican Rice 🌯🍚🧀

Bring the flavors of your favorite Mexican restaurant home with these Cheesy Beef Enchiladas served alongside fluffy Mexican Rice. Tender seasoned ground beef is wrapped in soft tortillas, smothered in rich enchilada sauce, and topped with melted cheese before being baked to bubbly perfection. Paired with savory tomato-infused rice, this hearty meal is perfect for family dinners, gatherings, or weeknight comfort food cravings.

# # Ingredients

# # # For the Beef Enchiladas

* 1 lb ground beef
* 1 small onion, diced
* 2 garlic cloves, minced
* 1 cup red enchilada sauce
* 8 small flour or corn tortillas
* 2 cups shredded Mexican cheese blend
* 1 avocado, sliced (for garnish)
* Fresh cilantro, chopped (for garnish)

# # # For the Mexican Rice

* 1 cup long-grain rice
* 2 tbsp vegetable oil
* 2 cups chicken broth
* ¼ cup tomato sauce
* 1 tsp ground cumin
* ½ tsp chili powder

# # Instructions

# # # 1. Prepare the Beef Filling

Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Stir in the diced onion and minced garlic, cooking for about 3 minutes until softened and fragrant.

Add ½ cup of the enchilada sauce and stir until the beef is evenly coated. Remove from the heat.

# # # 2. Assemble the Enchiladas

Preheat the oven to 375°F (190°C). Lightly grease a baking dish.

Spoon the beef mixture into each tortilla, then roll tightly and place seam-side down in the prepared baking dish. Pour the remaining enchilada sauce evenly over the enchiladas and sprinkle generously with shredded Mexican cheese.

# # # 3. Bake Until Golden

Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.

# # # 4. Make the Mexican Rice

While the enchiladas bake, heat the vegetable oil in a medium saucepan over medium heat. Add the rice and toast for several minutes until lightly golden.

Stir in the chicken broth, tomato sauce, cumin, and chili powder. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15–20 minutes, or until the rice is tender and fluffy.

# # # 5. Serve

Serve the cheesy beef enchiladas alongside a generous portion of Mexican rice. Garnish with sliced avocado and freshly chopped cilantro for a fresh and flavorful finishing touch.

Enjoy hot for a satisfying, family-style Mexican meal.

06/02/2026

# Menudo Rojo 🌶️🍲

Menudo Rojo is a beloved Mexican comfort food known for its rich red chile broth, tender honeycomb tripe, and hearty hominy. Slow-simmered for hours with aromatic spices and dried chiles, this traditional dish develops deep, authentic flavors that have been cherished for generations. Perfect for family gatherings, special occasions, or a comforting weekend meal, every bowl delivers warmth and tradition in every spoonful.

# # Ingredients

# # # For the Menudo

* 8 pounds honeycomb tripe, rinsed and cut into 1-inch pieces
* 2 pounds beef feet (patas), quartered
* 3 large yellow onions, diced
* 3 small heads garlic, unpeeled
* 16 whole 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 and rinsed

# # # For the Red Chile Sauce

* 4 dried árbol chiles, stems removed
* 10 dried guajillo chiles, stems and seeds removed
* 3 garlic cloves, peeled
* 1 onion, halved
* 3 tablespoons ground cumin
* 2 cups chicken stock

# # Instructions

# # # 1. Clean and Prepare the Tripe

Trim away any excess fat from the honeycomb tripe and cut it into bite-sized pieces if needed. Place the tripe in a large pot filled with cold water and soak for 2 hours, changing the water halfway through. Drain and rinse thoroughly.

# # # 2. Make the Red Chile Sauce

Heat a dry skillet over medium heat and lightly toast the árbol and guajillo chiles for about 30 seconds, just until fragrant. Transfer the chiles to a saucepan and cover with water. Simmer for 15–20 minutes until softened.

Add the onion halves and garlic cloves, then continue simmering for another 30 minutes. Transfer the chiles, onion, garlic, and about 1 cup of the cooking liquid to a blender. Blend until smooth, then add the cumin and blend again. Add chicken stock as needed for consistency. Strain through a fine-mesh sieve and set aside.

# # # 3. Simmer the Menudo

In a large stockpot, combine the soaked tripe, beef feet, diced onions, whole garlic heads, peppercorns, salt, oregano, bay leaves, and water.

Bring to a boil over high heat, then reduce the heat to low and simmer uncovered for about 2 hours, or until the tripe and beef feet become tender. Remove and discard the garlic heads.

# # # 4. Add the Hominy and Chile Sauce

Stir the drained hominy into the pot. Pour in the prepared red chile sauce and mix well to combine all the flavors.

# # # 5. Finish Cooking

Continue simmering on low heat for an additional 3 hours, allowing the broth to become rich, flavorful, and deeply colored. Skim off excess fat occasionally and adjust the seasoning with salt as needed.

# # # 6. Serve

Ladle the hot menudo into bowls and serve with traditional toppings for the ultimate authentic experience.

# # # Traditional Garnishes

* Chopped onion
* Fresh cilantro
* Dried Mexican oregano
* Lime wedges
* Crushed chile flakes
* Warm corn tortillas or bolillos

06/02/2026

# Savory Stuffed Jalapeño Bites 🌶️🧀🔥

Creamy, cheesy, and loaded with savory sausage, these Stuffed Jalapeño Bites are the perfect crowd-pleasing appetizer. Fresh jalapeños are filled with a rich blend of cream cheese, Parmesan, and seasoned sausage, then baked until golden, bubbly, and irresistibly delicious. They deliver just the right balance of heat and flavor in every bite.

# # Ingredients

* 20 fresh jalapeño peppers, halved lengthwise and seeded
* 1 lb ground sausage
* 8 oz cream cheese, softened
* 1 cup shredded Parmesan cheese

# # Instructions

# # # 1. Prepare the Oven

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.

# # # 2. Cook the Sausage

Heat a skillet over medium heat and cook the ground sausage, breaking it apart into small crumbles as it cooks. Continue until browned and fully cooked through. Drain any excess grease and allow the sausage to cool slightly.

# # # 3. Make the Filling

In a large mixing bowl, combine the cooked sausage, softened cream cheese, and Parmesan cheese. Stir until the mixture is smooth, creamy, and evenly blended.

# # # 4. Fill the Jalapeños

Arrange the jalapeño halves cut-side up on the prepared baking sheet. Spoon the filling into each pepper, gently pressing it into place.

# # # 5. Bake

Bake for 20–25 minutes, or until the filling is hot and bubbly and the tops are lightly golden.

# # # 6. Serve

Allow the jalapeño bites to cool for about 5 minutes before serving. Enjoy warm as an appetizer, party snack, or game-day favorite.

06/01/2026

# Shredded Beef Enchiladas 🌮🧀🔥

Loaded with tender shredded beef, smothered in rich red enchilada sauce, and topped with plenty of melted cheese, these Shredded Beef Enchiladas are the ultimate Mexican comfort food. Baked until hot and bubbly, they're perfect for family dinners, meal prep, or feeding a crowd.

# # Ingredients

# # # For the Enchiladas

* 1 batch Mexican shredded beef
* 12 corn tortillas
* 1½–2 cups red enchilada sauce
* 16 oz shredded cheese (Cheddar, Monterey Jack, Colby Jack, or Mexican cheese blend)

# # # Optional Toppings

* Diced avocado
* Sour cream
* Sliced black olives
* Diced tomatoes
* Fresh cilantro, chopped
* Extra enchilada sauce for serving

# # Instructions

# # # 1. Prepare the Baking Dish

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish and spread ¼–⅓ cup of enchilada sauce across the bottom.

# # # 2. Warm the Tortillas

Warm the corn tortillas until soft and flexible. You can heat them briefly in a dry skillet or wrap them in a damp paper towel and microwave for a few seconds.

# # # 3. Assemble the Enchiladas

Place a tortilla on a flat surface and lightly coat it with a small amount of enchilada sauce. Add 2–3 tablespoons of shredded beef down the center and sprinkle with 1–2 tablespoons of cheese. Roll tightly and place seam-side down in the prepared baking dish. Repeat with the remaining tortillas.

# # # 4. Add the Sauce and Cheese

Pour the remaining enchilada sauce evenly over the rolled enchiladas, making sure they are coated without becoming overly saturated. Sprinkle the remaining cheese generously over the top.

# # # 5. Bake Until Bubbly

Bake uncovered for 20–25 minutes, or until the cheese is fully melted, bubbly, and lightly golden around the edges.

# # # 6. Garnish and Serve

Allow the enchiladas to rest for 5 minutes before serving. Top with avocado, sour cream, cilantro, tomatoes, black olives, or your favorite garnishes. Serve warm and enjoy.

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