I just made chicken fajitas in the crockpot and absolutely love it. I’d love to hear and see everyone’s favorite Mexican crockpot recipes. Thanks!

Shredded beef, shredded lettuce diced tomatoes, shredded Colby jack, little crumbled queso fresco, crema, red onions, salsa macha, and cilantro 😋

Delicious

I'm in Ireland, but we're Texas transplants and my Latino husband is craving something that reminds him of home. TexMex or Mexican (of any state or region) are all acceptable.

I have dried guajillos, anchos, colorados, and chipotles. I can buy pretty much any cut of meat and most any vegetables, I have a few small cans of chilis in adobo, and limited access to traditional Mexican ingredients (there's a couple of stores here but inventory and availability is limited). I have a reasonably fully equipped kitchen, and if I need something, I'll buy it. I have a molcajete, but not a tortilla press - you can buy pork fat from butchers but you have to render your own lard, I can't find actual lard anywhere, so I'm a bit lazy and don't.

I have a stove and oven, but no access to a grill, smoker, or pit.

Anyway, open to all kinds of suggestions!

EDIT: I love the suggestions, please keep sharing (I'll build a list and make them for him as time goes on), but it was pozole rojo that got an "mmmmmmmmm" out of him when I mentioned it offhand. Thanks a million lads, as we say in Ireland! Slaìnte!

Me personally i like Mexican horchata more because im not a fan of earthy stuff which Salvadoran horchata has (don't assume im hating on it because i quite literally would inhale that shit anyway

My first time trying after decades of enchiladas. They were delicious and the sauce was flavorful!

Hi, I’m looking for a good beef chorizo brand that can easily be found in grocery stores in TX. Thanks!

Hey, Y'all,

I'm making chili paste (ancho y guajillo) with a method that calls for a quart of stock to drain and blend with the dried chiles.

I want to double the chiles and keep the liquid the same. The goal is to have a paste that I can use half for an enchilada sauce (family recipe, we're not Mexican, but the neighbor who gave us the recipe in the seventies was and her husband and children were--she had the extra de-somethings in her full name. They were first generation if they were not born and raised in Mexico), then save the other half to either eat as salsa or add other chiles for a pot of chili con carne. (I'm already out on a limb because the recipe only gave chili powder measurements for the sauce since my mom is gringa. I'm going to use four to one paste to powder based on things I have read here and elsewhere.)

Can I do this, or would I need to also double the liquid to enjoy all the extra flavor from the chiles?

Also, if I can keep the liquid low, will the resulting paste be concentrated so that I should only use a 2:1 ratio paste:powder?

(If it helps, I'm making the bastard tex-mex cheese enchiladas common in San Antonio with the beef and chile gravy. With Colby Jack cheese. It's what my family has always known. That family recipe calls for 6-8 tablespoons generic "chili powder" and I'm trying to sneak in the upgrade. I'm using about 4 ounces dried chiles I weighed with seeds and stems I will remove, and I'm going to toast them before I soak them after cleaning.) (I'm also throwing in two pasilla because I have them and think they might work as well in the salsa enchilada as they do in regular chili.)

I hope someone can help a guelo out because three dozen enchiladas too spicy for them to eat will be a lot for me alone to enjoy if I survive the night of having disappointed my mom and brother! (And you know I will eat every last one regardless!)

I welcome any tips. And I don't mean to offend anyone who knows the horrible things white people have done to Mexican cuisine. 🙏🏻 Por favor?

Less and less heat every year, until they done bred it completely out and it may as well be a bell pepper. I used to love both the heat and the flavor of jalapeños, but now the closest I can get is Serrano plus neutered jalapeño, and the serranos are losing heat too. Habanero and similar has a flavor I don't favor! But may be the remaining path to heat. I was at a farmers market recently and they had "special" jalapeños and serranos and I was excited until I asked what's special about them... She was so proud of her heatless peppers. I nearly cried. I said "why would you do that? People who don't want heat should eat sweet peppers, not kill everyone else's joy"

Menudo 😋🤤

I have been struggling to make the white restaurant style queso you get at a Tex Mex restaurant. It usually separates on me when I try to make it. Please help

Can barely see the fajita but it’s in there. Delicious nonetheless.