Comida Mexicana :: My Favorite Recipes


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Comida Mexicana
Photo by Joseph Grazone on Unsplash

In my household, we ate a lot of Tex-Mex but not really any authentic Mexican food as my parents were white and didn’t learn how to make traditional food until I was much older. Then, I married into a Mexican family and was introduced to a whole new world. I knew from the beginning that I wanted my kids to experience both authentic and Tex-
Mex foods. I sought out to learn as much as I could from my mother-in-law and sisters-in-law. Here are some of our favorites!

Salsa de Enchiladas Rojas (Red Enchilada Sauce)


  • 4 guajillo chiles
  • 1 chile rojo (only use this is you want your sauce to be a little spicy)
  • 2 tomatoes
  • Small chunk of onion — about twice the size of your thumb
  • 1 garlic clove
  • 1 chicken bouillon
  • 1 tomato bouillon
  • Corn oil


  1. In a small pot, boil the dried chiles in just enough water to cover the chiles. Allow to boil for 5-10 minutes.
  2. Roast tomato, onion, and garlic just until a little black starts to appear. This will allow for a more roasted flavor. It is also a step you can skip if you don’t feel up to it.
  3. In a blender add chiles, water, roasted veggies, and bouillon cubes. Blend until liquid. You shouldn’t need to add extra water, but add a spoonful at a time if necessary.
  4. In the same small pot you used to boil the chiles, add a quarter inch of corn oil and warm over medium-high heat. Allow to become hot then add blended mixture. Allow to boil for 10 minutes. Your sauce is now ready.

This sauce is perfect for adding to scrambled eggs, white rice, or anything that needs just a little kick. 

To make into enchiladas:

  1. Warm corn tortillas on a griddle until hot and flexible.
  2. Add desired filling. We usually use shredded chicken, mashed potato, or cheese and onion.
  3. Roll up tight and place on baking sheet.
  4. Cover in sauce and shredded cheese.
  5. Place in oven at 350 degrees for 10-15 minutes or until cheese is completely melted.

Sopa (Soup)


  • 2 tomatoes
  • 1 bag Mexican soup noodles (I usually use shells or elbows, but use what you like best)
  • Chunk of onion about twice the size of your thumb
  • 1 garlic clove
  • 1 chicken bouillon
  • 1 tomato bouillon
  • Corn oil


  1. Add tomato, onion, garlic, and bouillon to a blender half filled with water. Blend until liquid.
  2. Add corn oil to medium-large pot. Just enough to lightly coat the bottom of your pot. Add soup noodles and stir.
  3. Cook soup noodles until most noodles are lightly browned. Add blended mixture. Stir. Add water to blender to get leftover bits off, but don’t fill more than half the blender. Add to pot.
  4. Cover and allow to come to a boil.
  5. Turn heat down to medium-low and allow to cook until you start to see the tops of the noodles. Uncover and stir. Turn off heat.
  6. Allow to finish cooking, uncovered with no heat, for 5-10 minutes or until the noodles are soft.

For added flavor/nutritional value, I add a drained can of mixed veggies and/or pinto beans. Serve by itself or with quesadillas or chips.

Frijoles (Beans)


  • 1 pound dry pinto beans
  • 2 tomatoes
  • 1 white onion
  • 4 garlic cloves
  • Small handful salt
  • Small handful black pepper


  1. Check beans for rocks or any beans that are split open or broken.
  2. Add to large pot and cover with water. Allow to sit overnight. (If you don’t have time to do this, or forget, that’s okay.) Rinse thoroughly.
  3. In large pot, add beans and enough water to cover beans at least four inches. Bring to a boil over medium heat. If you go higher with the heat, you risk the chance of scorching the beans.
  4. Allow to boil for 1 hour.
  5. Add tomatoes and onion cut in half, garlic, salt, and pepper.
  6. Allow to boil for another 1-2 hours or until soft.
  7. Stir often and add water as needed to keep 2-3 inches of water over the beans.
  8. Enjoy whole or refried.

If your beans do end up scorching, DO NOT SCRAPE THE BOTTOM OF THE POT. Simply cover your pot with a wet paper towel as soon as you notice and allow to finish cooking with the towel on top.

Carlota de Limon (Lime Icebox Cake)


  • 6 limes, juiced. About 3/4 cup total.
  • 1 can evaporated milk
  • 1 can condensed milk
  • 1/2 tsp vanilla extract
  • Maria cookies


  1. Juice and strain limes. 
  2. Add juice to blender. Add cans of milks and vanilla extract. Blend until smooth.
  3. In a baking dish or casserole dish, pour a small layer of mixture.
  4. Add a layer of Maria cookies.
  5. Pour small layer of mixture on top of cookies and spread until cookies are covered in a small layer.
  6. Repeat 3-4 times. Try not to exceed five layers as the cookies will overpower the mixture, and it can become a big soggy heap as the cookies absorb the moisture. Make sure the top layer is of the mixture.
  7. Smooth mixture as much as possible so that your dessert looks nice and pretty. Tap sides and bottom of baking dish to remove any air bubbles that might have formed.
  8. Cover in plastic wrap and refrigerate at least 2 hours, until solid.
  9. Cut into squares and enjoy!

Make sure you always put it back into the fridge after serving so that it doesn’t melt and become soggy. It’s good for 2-3 days but usually just turns into mush by day two.



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