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Mickie's KitchenBy Michelle "Mickie" HerreraTraditional Mexican Recipes - Family Favorites
CopyrightFirst Edition, 2026For inquiries, please contact: michelleherrera@mickies.usCopyright © 2026 Michelle Herrera All rights reserved.Written and created by Michelle "Mickie" HerreraNo part of this publication may be reproduced, distributed, or transmitted in any form or by any means without the prior written permission of the author.Made with love in Mickie's Kitchen2
About MickieFrom her kitchen to yours - con mucho amor.Michelle "Mickie" Herrera has been cooking traditional Mexican food for over 30 years. Raised in a family where the kitchen was the heart of the home, she learned these recipes from her mother and grandmother.Every dish in this book carries a story - of family gatherings, celebrations, and the simple joy of sharing a homemade meal. Mickie believes that good food brings people together, and she hopes these recipes bring warmth and love to your table just as they have to hers.1
Table of Contents2. Spanish Rice6. Pico de Gallo3. Refried Beans8. Red Chile Pork5. Chicken Pozole4. Carne Asada Tacos9. Cheese Quesadillas1. Chicken Enchiladas7. Traditional Guacamole10. Mexican Hot Chocolate3
Chicken EnchiladasINGREDIENTS2 cups shredded chicken 8 flour tortillas 2 cups red enchilada sauce 2 cups shredded cheese 1/2 cup sour cream 1/4 cup diced onion 1 tsp cumin 1 tsp garlic powder Salt & pepper to taste Fresh cilantro for garnishINSTRUCTIONS1. Preheat oven to 375F.Tip: Use rotisserie chicken for a quick weeknight version! 47. Garnish with fresh cilantro and serve hot.6. Bake 20-25 minutes until bubbly and golden.5. Top with remaining cheese and diced onion.4. Pour enchilada sauce evenly over rolled tortillas.2. Mix shredded chicken with cumin, garlic powder, sour cream, and half the cheese.3. Spoon filling into each tortilla and roll tightly. Place seam- side down in a greased baking dish.
Spanish RiceINGREDIENTS2 cups long grain white rice 2 tbsp vegetable oil 1 can (14 oz) tomato sauce 1/2 cup diced onion 2 cloves garlic, minced 3 cups chicken broth 1 tsp cumin 1/2 tsp chili powder Salt & pepper to tasteINSTRUCTIONSTip: Toast the rice until deep golden for the best nutty flavor! 56. Fluff with a fork and season with salt and pepper.4. Bring to a boil, then reduce heat to low. Cover and simmer 18-20 minutes.3. Stir in tomato sauce, chicken broth, cumin, and chili powder.5. Remove from heat and let stand covered 5 minutes.1. Heat oil in a large skillet over medium heat. Add rice and toast until golden, stirring frequently (5 min).2. Add diced onion and garlic. Cook until softened (2 min).
Refried BeansINGREDIENTS2 cans (15 oz) pinto beans 3 tbsp lard or vegetable oil 1/2 cup diced onion 2 cloves garlic, minced 1/2 tsp cumin 1/4 tsp chili powder Salt & pepper to taste 1/2 cup shredded cheese Fresh cilantro for garnishINSTRUCTIONSTip: Use lard for the most authentic, rich flavor! 63. Add garlic, cumin, and chili powder. Stir 1 minute.1. Heat lard or oil in a large skillet over medium heat.6. Season with salt and pepper. Top with cheese and cilantro.4. Add beans with about half their liquid. Mash with a potato masher to desired consistency.2. Add diced onion and cook until soft and translucent (3 min).5. Cook, stirring occasionally, until thickened (8-10 min).
Carne Asada TacosINGREDIENTS2 lbs flank or skirt steak 1/4 cup lime juice 3 tbsp olive oil 4 cloves garlic, minced 1 bunch fresh cilantro 1 jalapeno, minced 1 tsp cumin 12 corn tortillas Diced white onion Lime wedges for servingINSTRUCTIONSTip: Marinate overnight for the most flavorful, tender meat! 75. Warm tortillas on the grill or dry skillet.4. Slice against the grain into thin strips.2. Heat grill or cast iron skillet to high heat.6. Serve steak on tortillas with onion, cilantro, and lime wedges.3. Grill steak 4-5 minutes per side for medium. Let rest 5 minutes.1. Combine lime juice, olive oil, garlic, cilantro, jalapeno, and cumin. Marinate steak at least 2 hours (overnight is best).
Chicken PozoleINGREDIENTS2 lbs chicken thighs 2 cans (29 oz) hominy, drained 1 can (28 oz) green salsa verde 6 cups chicken broth 1 onion, diced 4 cloves garlic, minced 1 tbsp oregano Shredded cabbage Radishes, sliced Lime wedgesINSTRUCTIONS5. Season with salt and pepper.Tip: Set out all the toppings and let everyone customize their bowl! 84. Add hominy, salsa verde, and oregano. Simmer 20 minutes.2. Reduce heat and simmer 25 minutes until chicken is cooked through.1. Place chicken thighs, broth, onion, and garlic in a large pot. Bring to a boil.3. Remove chicken, shred with two forks, and return to pot.6. Serve in bowls topped with cabbage, radishes, and lime.
Pico de GalloINGREDIENTS6 Roma tomatoes, diced 1 white onion, finely diced 2 jalapenos, seeded & minced 1 large bunch fresh cilantro 3 limes, juiced 1 tsp salt 1/2 tsp black pepper 1 clove garlic, mincedTip: Use Roma tomatoes - they have less water for a perfect chunky salsa! 8INSTRUCTIONS2. Finely dice the white onion and add to bowl.1. Dice tomatoes and place in a large bowl. Remove excess seeds if desired for less liquid.6. Toss gently. Refrigerate 30 minutes before serving for best flavor.3. Seed and mince jalapenos (leave seeds for more heat). Add to bowl.5. Squeeze lime juice over everything. Add minced garlic, salt, and pepper.4. Roughly chop cilantro leaves and tender stems. Add to bowl.
Traditional GuacamoleINGREDIENTS4 ripe avocados 1/2 white onion, finely diced 2 Roma tomatoes, diced 1 jalapeno, seeded & minced 1/4 cup fresh cilantro, chopped 2 limes, juiced 1/2 tsp salt 1/4 tsp cumin 1 clove garlic, mincedINSTRUCTIONSTip: Leave an avocado pit in the bowl to keep it green longer! 95. Fold gently to combine without over-mashing.3. Add diced onion, tomatoes, jalapeno, and cilantro.2. Mash with a fork to desired consistency (chunky or smooth).6. Taste and adjust salt and lime. Serve immediately with chips.4. Squeeze lime juice over everything. Add garlic, salt, and cumin.1. Cut avocados in half, remove pits. Scoop flesh into a large bowl.
Red Chile PorkINGREDIENTS3 lbs pork shoulder, cubed 6 dried guajillo chiles 3 dried ancho chiles 4 cloves garlic 1/2 white onion 2 cups chicken broth 1 tsp cumin 1 tsp oregano 2 tbsp vegetable oil Salt & pepper to tasteINSTRUCTIONSTip: Make a day ahead - the flavors deepen overnight in the fridge! 104. Pour chile sauce over pork. Bring to a boil.6. Shred pork in the sauce. Serve with warm tortillas.2. Soak chiles in hot water 20 minutes until soft. Blend with garlic, onion, broth, cumin, and oregano until smooth.5. Reduce heat, cover, and simmer 2-2.5 hours until pork is fork-tender.1. Toast dried chiles in a dry skillet until fragrant (1 min per side). Remove stems and seeds.3. Season pork with salt and pepper. Brown in oil in a Dutch oven (5 min).
Cheese QuesadillasINGREDIENTS4 large flour tortillas 3 cups shredded cheese 1/2 cup diced bell peppers 1/4 cup sliced jalapenos 2 tbsp butter Sour cream for serving Salsa for serving Guacamole for servingINSTRUCTIONS5. Repeat with remaining tortillas.Tip: Use a mix of Oaxaca and Monterey Jack for the perfect melt! 113. Fold tortilla in half and press gently with a spatula.4. Cook 2-3 minutes per side until golden and crispy, cheese fully melted.2. Place one tortilla in the skillet. Sprinkle generously with cheese, bell peppers, and jalapenos on one half.6. Cut into wedges and serve with sour cream, salsa, and guacamole.1. Heat a large skillet or griddle over medium heat. Add 1/2 tbsp butter.
Mexican Hot ChocolateINGREDIENTS4 cups whole milk 4 oz Mexican chocolate (Ibarra) 2 tbsp cocoa powder 2 tbsp brown sugar 1/2 tsp cinnamon 1/4 tsp cayenne pepper 1 tsp vanilla extract Whipped cream for toppingINSTRUCTIONS5. Stir in vanilla extract.Tip: Whisk vigorously or use a molinillo for the traditional frothy top! 126. Pour into mugs and top with whipped cream and a sprinkle of cinnamon.4. Continue whisking until chocolate is fully melted and mixture is smooth.3. Whisk in cocoa powder, brown sugar, cinnamon, and cayenne.1. Heat milk in a saucepan over medium heat until steaming (do not boil).2. Break Mexican chocolate into pieces and add to the milk.
Thank Youfor supporting Mickie's KitchenCon todo mi amor, MickieMay your kitchen always be filled with love, laughter, and the aroma of good food.Your support means the world to me and my family. Every recipe shared is a piece of our heart.Website: www.mickies.usSocial Media Facebook: www.facebook.com/ Michelle.herrera.3576 Instagram: www.instagram.com/ michelleherrera3576 Twitter: www.twitter.com/michell3576 My favorite Health & Wellness place: www.Herreram.Le-Vel.com13