Nopales con Pollo en Chile Colorado (Cactus with Chicken in a Red Sauce)

I woke up in the morning thinking what to do for el inglés today on Valentines Day, you see, he is not the kind of man that I would call the romantic type, he just doesn’t like the typical “romantic” things that other men would do, instead, he shows his love in a different way and that is what make him so especial for me and made me fall in love with him!

So what a better way to show him that I love him so much than to cook for him his favourite Mexican dish, Cactus in Chile Colorado with Beans and Mexican Rice. As we say in Mexico, “al hombre se le conquista por el estomago”, in other words, if you want a man to fall in love with you, cook his favourite food and let the nice flavours do the trick!

Luckily for me, el inglés is not into desserts, breads or cookies, they are not my thing, he loves savoury food. He tried cactus for the first time in Mexico in a salad and since then he loves them, cactus have a wonderful flavour and they are very healthy, if you are able to buy fresh ones, use those instead, fresh always taste better, but in this occasion I am using cactus from a jar, “la Costeña” is a well known Mexican brand and they have cactus in brine, they need to be rinse several times in order to get rid off the vinegar flavour, they are a very good option.

This dish is a very loved recipe in my family, my dad used to love this dish and my mum is the expert in cooking it, the secret is in the sauce, if you make a good sauce, you can serve it with chicken (like me) or pork or maybe even fish! Then you make some delicious refried beans and a yummy Mexican rice and you will have a proper Mexican combo for a very especial occasion or why not only for a quick Friday night dinner!

Anyway, enough of the talking and let’s get on with the cooking!

Serves 4


For the Cactus & Chicken in Chile Colorado

  • 4 Chicken breasts
  • 4 dried guajillo chillies
  • 3 tomatoes
  • 1/2 onion
  • 1 garlic clove
  • Pinch of dried oregano
  • 2 tbsp vegetable oil
  • Salt to taste

For the refried beans

  • 500 gr black turtle beans
  • 1/2 onion
  • 1 garlic clove
  • 3 epazote fresh leaves or dried
  • Salt to taste
  • 3 tbsp vegetable oil

For the Mexican rice

  • 2 cups basmati rice
  • 3 tbsp tomato pure
  • 1/4 chopped onion
  • 1 garlic clove
  • 2 tbsp vegetable oil
  • Salt to taste

To garnish

  • Feta cheese
  • Fresh coriander


  • Warm corn tortillas


To cook the beans

  1. Soak the beans for a few hours before cooking.
  2. When ready to cook, get rid off the water they were soaked in.
  3. Then put them in a large casserole (dutch oven) and add the onion, epazote and garlic, covered them with water and bring the water to a boil.
  4. Check them after 40 min and if they are soft add salt.
  5. Once properly cooked, heat some oil in a casserole dish, chop some onion and garlic, fry them and add some beans with a bit of the water from the beans. Mash them and add a bit of more salt if necessary. Set aside.

To make the Mexican rice

  1. Heat the oil in a sauce pan. Add the chopped onion and garlic and after 3 min add the rice, fry the rice for 5 min and stir.
  2. Have 4 cups of hot boiling water ready.
  3. Add the tomato pure to the rice and continue mixing. Once all grains are cover with the pure add the boiling water and salt. Stir just once and put the lid on the saucepan and low the heat all the way down.
  4. Do not mix or stir. Just let the steam cook the rice. Leave to simmer until the water is gone and the rice is cooked. Set aside.

To make the Cactus & Chicken

  1. Take the stem off and remove the seeds then put them in hot boiling water for 10 min.
  2. Cut the tomatoes, peel onion and garlic.
  3. Put all the ingredients in a blender adding some of the water that was used to soak the chillies.
  4. Blend everything and then pass the salsa through a sift. Set aside.
  5. Cut the chicken in thinly slices, heat the oil on a frying pan and fry the chicken, adding salt to taste.
  6. Once the chicken is half cooked, add the sauce and cook for 15 min at medium/low heat. Once is cooked, everything is ready to serve.

Serve some of the cactus & chicken with some beans and rice on the side. Garnish the beans with fresh cheese or feta and the rice with fresh coriander. Enjoy the meal with warm corn tortillas and some nice spicy salsa if you love to add some heat!



Pollo Marinado en Chile Ancho (Chicken Marinated in Ancho Chilli)

Hola lovely people! Yes, I know, What a lovely surprise this is! I haven’t post anything for a while, but I have been doing so many things, that I hardly had time to write. Anyway, I hope you are all ok and you are starting to enjoy the lovely weather, because the summer is now officially just around the corner!

Today’s recipe is inspired in my friend Nadim’s chicken thighs recipe, he is a very good cook and has two lovely recipes for chicken that are always a hit when we have a bbq, but I would say that my recipe is the Mexican version of his as I marinated the chicken thighs in Ancho chilli and other mexican spices. Continue reading “Pollo Marinado en Chile Ancho (Chicken Marinated in Ancho Chilli)”

Cooking Comadres Easter Feast

Easter in Mexico is a very important holiday to gather with your love ones. Families gather to celebrate and spend time cooking, eating and having fun. Everybody helps with the cooking and that is one of the things that as an expat you miss the most, but I always try to celebrate with my little family here in London, just the way I would do it in Mexico with my mum, brother and sisters, so when Susy told me if I wanted to cook with her an Easter Feast, I thought it was a brilliant idea! Continue reading “Cooking Comadres Easter Feast”

Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales)

 ¡Hola! I have been away from posting recipes for a while, but today is a special day in Mexico, it is Día de la Candelaría, which is a catholic celebration and if you read my post about King’s Day when we do in Mexico Rosca de Reyes (King’s ring cake), you will know that today my daughter had the duty to make tamales as she was the one to find the little doll in the cake, so I though it would be a good idea to get her involved in cooking tamales and to teach her about our lovely traditions about mexican food.  Continue reading “Tamales de Pollo en Salsa Verde (Chicken in Green Salsa Tamales)”

Sopa de Pollo con Papas (Chicken with Potatoes Soup) 


Today El inglés, aka the hubby, is at home, so I am cooking a nice cosy lunch for him, this is my mum’s easy and quick recipe for chicken and potatoe soup.

In my family my mum is the queen of quick and easy recipes, I remember when I was a child, when she didn’t want to cook, she used to do what she would called “comida de flojos” (lazy dinner) and this recipe used to be in her repertoire. So I hope you like it, as I said, it is a very easy recipe, but full of flavour and perfect for a winter day.

Makes 4 servings

Prep 30 min

Cook 20 min


  • 2 chicken breasts
  • 4 tomatoes
  • 1 peeled onion cut in half
  • 1 peeled garlic clove
  • 1 tbsp tomato purée 
  • 4 cups unsalted chicken stock 
  • Salt to taste
  • Pinch ground pepper

To garnish

  • Avocado slices
  • Chopped coriander
  • Fresh or Fetta cheese
  • Dollop sourcream


  1. Place the chicken breasts, tomatoes, onion, chicken stock and garlic in a casserole dish, add salt to taste and a pinch of pepper and cook for 20 min approx or until the chicken is cooked.
  2. Take the chicken breast out, shred them and reserve.
  3. Peel the potatoes and cut them in medium chunks.
  4. Take the tomatoes, onion and garlic out of the casserole and place them in a blender, add the tomato purée and purée them until getting a sauce and smooth consistency.
  5. Place the tomatoe sauce back in the casserole and add the potatoes. Cook them for 5 min and add the shredded chicken.
  6. Cook the chicken with the potatoes on low heat for around 20 min or until potatoes are cook.
  7. Serve them in a bowl and garnish with avocado slices, chopped coriander, fresh or Fetta cheese and a dollop of sour cream.



Pollo a la Paprika (Paprika Chicken)

There is no doubt that simple recipes are the best and this recipe thicks all the boxes. I haven’t found a more simple recipe to roast chicken in the oven like this one and the results are yummylicious (if there is such a word).

This chicken is not a Mexican recipe, but this is the way we roast chicken in my family and believe me, every time we do it, it finishes within minutes. 

The star of the show is the paprika. Paprika is a spice made with chillies. In Spain it is known as a Pimentón. It is not as spicy as a ground cayenne pepper and it gives food a smoky flavour.

So here is today’s recipe a great idea for tonight’s dinner. 

Serves 4

Prep 5 min 

Cook 45 min approx


  • 8 chicken thighs boned and skinned
  • Salt to taste
  • Pepper
  • 6 tbsp paprika
  • 2 tbsp pressed rapeseed oil


  1. Preheat the oven to 200 C or gas mark 6.
  2. Place the chicken thighs on an oven tray and add salt, pepper, paprika and oil.
  3. Make sure to massage the thighs with the ingredients.
  4. Place the chicken in the oven and roast for 45 min approx. or until the skin is crispy and the chicken meat falls off the bone.
  5. Serve it with Mexican rice and a cactus salad to make it into a Mexican meal, you can find both recipes here in my blog.


  • You can always add garlic and thyme for more flavour.



Tostadas de Pollo Adobado (Chicken Adobo Tostadas)

Todays is one of those days that I seem to be running around like a maniac, well, Mondays are usually like this, not only for me, but for everybody, so on Mondays I tried to cook something easy and this recipe is perfect as I am using an adobo I got given by “Cool Chile” over the weekend. When I have plenty of time I make my own adobo mix, but for days like today is ok to get a little help!

In Mexico, Adobo is a marinate salsa mainly made with chipotle and ancho chillies, but it can vary, for example, Cool Chile adobo is made only with ancho chillies and other spices. The flavour of the adobo is sensational, it gives food a smoky and yummy flavour, so these adobo chicken tostadas are great and it took me less than an hour to make them and I even made my own tostadas with the tortillas from Cool Chile.

Serves 2

Prep 15 min

Cook 1 hr


  • 3 chicken breast
  • 1 Cool Chile Mexican Adobo Marinade 70 gr
  • 1 packet of 13 Cool Chile corn tortillas
  • 1 avocado sliced
  • 1/4 shredded iceberg lettuce
  • 10 radishes thinly sliced
  • 1/2 pickled red onion


  1. Prepare the tostadas, you can find the recipe here in my blog and reserve.
  2. Coat the chicken breasts with some of the Cool Chile adobo marinade and leave to marinate over night or 1 hour before cooking. Leave some to use as a salsa.
  3. Heat the oven on 180 degrees or Gas mark 6. Before putting the chicken in the oven, pour half a glass of water and cover the dish with aluminium foil.
  4. Place the chicken in the oven and cook for 30 min, then shred the chicken and put it back into the juices that are left in the tray.
  5. Assemble the tostadas. Place some chicken on a tostada, follow by some lettuce, avocado slices, pickled onions and radishes, finish it off with some adobo and enjoy!


  • You can find the adobo marinade and tortillas in
  • You can also add sour cream and feta cheese to the tostadas to make them even tastier.




Pollo Asado Marinado en Cerveza (Grilled Chicken Marinated in Beer)


Sometimes there are days that I don’t have plenty of time to cook, when that happens, I have a list of special easy and quick recipes in my kitchen drawer and this is one of them! 

Serves 4

Prep 10 min

Marinate 1 hr

Cooks 15 min


  • 4 chicken breast
  • 1 bottle of Corona
  • 50 gr chopped fresh coriander
  • 1 small chopped garlic
  • Salt and pepper to taste
  • 2 tbsp rapeseed oil

To garnish 


Cut two big pieces of cling film. Place one on the worktop and lay the 4 chicken breast on it and put the other piece of cling film on top of the chicken and flatten them with a meat hammer.

Place the chicken in a cooking bowl and add the beer, salt and pepper, coriander and garlic. Leave in the fridge at least 1 hour.

Take the Chicken out of the fridge 10 min before cooking. Heat a grilled or frying pan at medium heat, add the oil, place the chicken breasts on the pan, adding a tbsp of the marinated.

Grill the chicken breasts for 7 min on each side or until the chicken is cook and firm.

Serve with some Pico de Gallo and Mexican Style Rice.