Category Archives: Tex-Mex


This is a very difficult recipe to mess up as Carlos can attest to. We have eaten this recipes a few times so I figured Carlos mostly knew how to make it. I briefly explained to him how to do it and he wrote down some pertinent instructions. When I came back, I found many things had mistakenly been altered– canned tomatoes had replaced pasta sauce, ricotta had mistakenly been used instead of cottage cheese and freshly grated parmesan had replaced cheddar/Monterey jack. Still, it really didn’t matter much taste wise, but the consistency was different.


This is made with three mixes. The tortilla one, the tomato one and the salsa verde one.

  • 1 big onion
  • corn tortillas (around 24-30)
  • chili powder (liberally)
  • oil

Mix it until soft.  If the pan you used to saute the tortillas is oven proof then cover the sides of the pan with tortillas and mix the following ingredients in a bowl:

  • Tomato sauce (like the ones for pasta in a glass jar)
  • Cottage Cheese
  • Oregano
  • Salt + Pepper

Put the tortilla mix, around an iron cast or lasagna pan. Then dump in the tomato mix.

Then add the top layer. 

  • Half bottle of sour cream (6 tablespoons)
  • Salsa verde (bought in the store, made out of tomatillos).
  • Grate cheese (Monterrey or Cheddar) yourself.  

Cook it for 30 minutes in the oven.

This serves four.


Butternut Squash Tacos

I haven’t had butternut squash in years. It’s harder to find and more expensive in Denmark so I just haven’t made it.  I love this recipe!

Squash filling

  • 1 squash mashed
  • 1 medium onion
  • 1-2 large cloves garlic
  • 1 tsp cumin
  • 1 tsp oregano
  • salt

Top with…

  • Tomato salsa
  • cheddar cheese
  • lettuce

Corn tortillas

Bake squash “face down” and skin showing on 375-400 in a baking dish  with water.  It will take aprox. 30-45 minutes. Let cool and then remove the skin.

Dice onion and mince garlic. Saute on medium heat until soft. Add squash and mix in the seasonings.

Saute corn tortillas in oil and top with squash filling and toppings.


The Menu for this Week

Considering we are somewhat slow to put our pictures and recipes, we will put the week´s menu. Looking at the Living the Frugal Life has inspired us. It’s good to have the week ready so we can buy and prepare better. The weeks we don’t do it, it’s easier to get us in trouble.

Monday: Rice and Fish Salad

  • Brown Rice
  • Salmon and white fish
  • Vegetables
  • Mayo

Tuesday: Chiliquiles

  • Tomato Sauce
  • Cottage cheese
  • Cheese
  • Tortillas

Wednesday: Cocido Madrileño (sin carne)

  • Vegetarian Cocido is an oxymoron, but with the heat of the summer seems the more apropiatte. Here is the wiki explanation.
  • Garbanzo beans (or chickpeas) is the main ingredient.
  • We will dress it with olive oil, white wine vinager and salt.

Thursday: Tortilla Española (this is our recipe)

This week is a coincidence we have 2 meals from Spain.

Friday: Pizza

I hope we make spinach and other goodies.

Birthdays Parties!! (Back to the kitchen!)

Yesterday, on Friday night we celebrated our birthdays. They’re only 1 day apart! So we have to celebrate together, right? We invited almost 40 people! and only a few had to missed it. We were very excited for the party. It was very cool to have all the friends from Aalborg in one place. They were from different groups so it was nice to see them mixing.

It was an international party, besides Carlos (from Spain) and Sarah (from the U.S.) we had people from (East to West aprox.) Japan, Korea, China, Philippines, Ukraine, Turkey, Romania, Bulgaria, Germany, Norway, Great Britain, Senegal, Ghana, Island, Colombia, Mexico, Chile and California, and the ones who missed it were from New Zealand, India and Iran. All of this of course doesn’t count the people from Denmark.

Anyways this is food blog, so here we share the menu of the snacks. We put little signs with the dishes, since the international crowd would not know what it is. In our experience we have seen that it can be somewhat confusing trying something new that you have not idea what it is.

Birthday Party Menu:

For exact recipes please ask for it.

Spanish Empanada
Tuna, eggs, tomato, onion, peppers
This recipe was given to Carlos by his grandmother on her death bed.

American Potato Salad
Potatoes, eggs, mayo, celery, green onions, pickles, mustard
American as Coca-Cola. This is an authentic dish at every American party.

“Tex-Mex” 7 layer dip

Spiced pinto beans, (mexican) salsa, crème fraiche (sour cream), cheese, guacamole, green onions, and fresh tomatoes
This recipe comes from our days in Texas. Please don’t ask for this secret recipe.

Danish Carrots and Celery with American Dip
This is an amazing combination that keeps amazing generations.

Garbanzo bean, lemon, sesame, olive oil
Middle Eastern Specialty (recently there has been an argument about if is Jewish or Palestinian)

Traditional Spanish Christmas Candy.
These samples have been especially brought to you from Spain by Sarah and Carlos.

There were also other things and store-bought dips. There were plenty of chips to dip, but it took a while for many guests to get the concept. Some of them were eating all the dips with spoons!

We noticed that our vegetarian friend was pretty glad that everything was vegetarian (except the tuna of the Empanada).

p.s. So, now after the first trimester of Sarah’s pregnancy, it seems we’re back in the food blog businesses!

Mixed Bean Chili with Chicken

This is a five star meal. When we lived in Texas, our friend Eric prepared a chili like this. We tried to emulate him, and we think we came up with a good combination. We found this white bean chili from the new homemaker, and Sarah thought that adding cream would be good to thicken it. The challenge here is to make an American recipe with European products.  

Every time we do beans, Carlos has the idea of making a typical Spanish, Judias Pintas con Chorizo (recipe by Peepa – spanish). But Sarah, can only think about American-Mexican Chili. The main difference is the spiciness. Meals in Spain are like the rest of the Europeans, mild and not spicy, while Mexican dishes, can be quite hot. Carlos asked his Spanish grandma to cook these beans for Sarah the last last time we where there. She liked them, but Sarah still doesn’t think its necessary to put chorizo in the pinto beans just like Carlos wouldn’t dream of puting tortilla chips in the beans. So, Carlos drops in some slices of chorizo and Sarah makes sure the dish is topped off with tortilla chips.

We where helping some friends move, so we thought it would be good to do a crockpot meal. We brought the crockpot from the U.S.  We have never seen crockpots, or slow-cookers in Europe. We have theories about that, but we will stick this time to the recipe. We are convinced though, that the best way to make any kind of stew is using a crockpot. Not only because you can achieve a great flavor, as all the ingredients mix very well during the hours, but it is really easy to prepare.

You just basically throw all the ingredients in the pot:

  • White beans (in this recipe we use a higher percentage of white beans) 1+ cups
  • Pinto Beans (one cup dry)
  • Garbanzo Beans (one cup dry)
  • 1 big onion
  • 2 garlic cloves
  • Chili peppers/jalapenos (to taste) we used 3 or 4 slices from a jar. It was mild but had just a hint of spice.
  • 1 cup of cream
  • 1/4 or 1/2 chicken* or a chicken breast (with the bones) and a few legs. Take off most of (85%) the skin.
  • Chorizo (about 200 gr. or 1/4 pound or less)
  • Salt & Pepper
  • Cummin (1 tsp approx)
  • Paprika (1/2 tbs approx)
  • Oregano (1tbs approx)
  • Water to cover the beans by about 1 inch 

Top with:

  • fresh Cilantro
  • tortilla chips
  • cheese (cheddar where available)
  • sour cream/creme freche

*you can use chicken breasts, but you will not have the enhanced flavor of the bones. For stews it is always better to add some bones. In Europe is easier to find whole chickens, so just use a half/quarter. In the US sometimes it’s hard to get meat with bones, you can always use some yummy chemicals (like dried bouillons or canned prepared soups).

Mix it a little bit, and... ready to cook

Mix it a little bit, and... ready to cook in the crockpot

We left the food cooking for about 8 hours. When we came back, we were hungry and the house smelled delicious. Another trick when using the crockpot is to cover it with a couple of rags, so the heat and the smell don’t get lost around the house… 🙂 This is Carlos’s invention on how to save electricity because he says it keeps the heat in the crockpot. I thought it was ridiculous at first, but i have to admit that it cooks faster.
For the beans use about a handful and a half for every person. We recommend adding a few more just in case just in case you want leftovers or its really yummy and you have seconds or thirds!