Savor our Carne Adovada Burrito, featuring tender marinated pork wrapped in a warm tortilla and smothered in rich red chili sauce.

1 Carne Adovada Burrito

All Beef ... add cost, All Chicken ... add cost, All Carne Adovada

Stuffed Sopaipillas

Savor the rich, slow-cooked pork marinated in a spicy red chili sauce, served with warm tortillas for a perfect side dish.

Side Carne Adovada

Bowl of Green Chile Stew

Cheese, Meat or Chicken, Shredded Beef or Carne Adovada

Casseroles LARGE

Savor our Chicken Taco, featuring tender, seasoned chicken nestled in a warm tortilla, topped with fresh vegetables and zesty salsa.

Chicken Taco

Bowl of Posole

Deliciously cheesy quesadillas grilled to perfection and filled with your choice of savory ingredients, served with fresh salsa.

Quesadillas

3/4 lb. lean ground sirloin served open faced, choice of tortilla, french bread, or sopaipilla with beans and rice, or fries or potato salad and cole slaw

Green Chile Burger with Cheese

14 oz. New York cut served with choice of beans, rice, fries or potato

Steak

Savory shredded chicken wrapped in soft tortillas, smothered in rich enchilada sauce and topped with melted cheese.

Chicken Enchilada

3/4 lb. Jean ground sirloin, served on french bread. Choice of beans and rice, or fries or potato salad and cole slaw

Hamburger

Savor the rich flavors of our Beef Enchilada, featuring tender beef wrapped in soft tortillas, smothered in zesty enchilada sauce and topped with melted cheese.

Beef Enchilada

Enjoy our homemade flour tortillas, soft and warm, perfect for wrapping your favorite fillings.

Flour Tortillas (Homemade)

Indulge in our Extra Cheese dish, featuring a rich blend of gooey cheeses melted to perfection for a creamy and savory experience.

Extra Cheese

with green or red chile and cheese. Served with beans and rice and a side of guacamole

S.O.B. Chicken Fried Steak

Chile Rellenos

Casseroles SMALL

Beef Taco Plate

Chicken Taco Plate

A hearty blend of tender beef, zesty green chiles, and wholesome beans simmered to perfection for a deliciously satisfying meal.

Green Chile Beef & Bean

Crispy golden fries smothered in melted cheese, perfect for sharing or indulging solo.

Cheese Fries

A hearty bean burrito filled with seasoned black beans, wrapped in a warm tortilla, perfect for a satisfying meal.

1 Bean Burrito

Savor our delicious Chicken Burrito, filled with seasoned chicken, fresh vegetables, and zesty sauces, all wrapped in a warm flour tortilla.

1 Chicken Burrito

In a large bowl, combine the pork shoulder with red chili powder, minced garlic, cumin, oregano, salt, and black pepper. Mix well to coat the meat evenly with the spices.

Prepare the Meat

In a large pot or Dutch oven, add the seasoned pork and pour in the chicken broth. Bring to a simmer over medium heat, then cover and cook for about 2 hours, or until the meat is tender and easy to shred.

Cook the Pork

Once cooked, remove the pork from the pot and let it cool slightly. Shred the meat with two forks and return it to the pot, mixing it with the remaining sauce.

Shred the Pork

Lay a tortilla flat on a clean surface. Add a generous portion of the shredded carne adovada, followed by shredded cheese, sour cream, and chopped cilantro. Squeeze fresh lime juice on top to taste.

Assemble the Burrito

Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top. Repeat for the remaining tortillas and filling.

Wrap the Burrito

Cut the burrito in half if desired, and serve warm with additional lime wedges on the side.

Serve

Pork shoulder

Red chili powder

Garlic cloves, minced

Cumin

Oregano

Salt

Black pepper

Chicken broth

Tortillas (large)

Shredded cheese (cheddar or Mexican blend)

Sour cream

Fresh cilantro, chopped

Lime wedges

In a large bowl, mix the flour, baking powder, and salt. Gradually add warm water, mixing until a soft dough forms. Knead the dough for about 5 minutes until smooth. Cover and let it rest for 30 minutes.

Prepare the Sopaipilla Dough

In a skillet over medium heat, cook your choice of beef, chicken, or carne adovada until fully cooked. Season to taste and set aside.

Prepare the Filling

On a floured surface, roll out the dough to about 1/4 inch thick. Cut into circles or squares, approximately 4-6 inches in size.

Roll Out the Dough

Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the dough pieces until golden brown on both sides, about 2-3 minutes per side. Drain on paper towels.

Fry the Sopaipillas

Once the sopaipillas are slightly cooled, carefully cut a slit in the side of each to create a pocket. Stuff with the cooked filling (beef, chicken, or carne adovada).

Stuff the Sopaipillas

Top the stuffed sopaipillas with sour cream, shredded lettuce, diced tomatoes, and shredded cheddar cheese. Serve with salsa on the side.

All Beef

All Chicken

All Carne Adovada

All-purpose flour

Baking powder

Warm water

Vegetable oil

Lettuce, shredded

Tomatoes, diced

Cheddar cheese, shredded

Salsa

Remove the stems and seeds from the dried New Mexico chiles. Place them in a saucepan and cover with water. Bring to a boil and let simmer for 10 minutes until softened. Drain and set aside.

Prepare the Chiles

In a blender, combine the softened chiles, minced garlic, ground cumin, oregano, salt, black pepper, and lime juice. Add 1 cup of chicken broth and blend until smooth.

Blend the Marinade

In a large bowl, place the cubed pork shoulder and pour the marinade over it. Mix well to ensure the pork is fully coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Marinate the Pork

In a large skillet, heat the olive oil over medium-high heat. Add the marinated pork (reserve the marinade) and sear until browned on all sides, about 5-7 minutes.

Pour the reserved marinade and the remaining chicken broth over the browned pork. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 1.5 to 2 hours, or until the pork is tender.

Simmer

Once the pork is tender, remove from heat and serve hot. It can be enjoyed on its own or as a filling for tacos or burritos.

Pork shoulder, cubed

Dried New Mexico chiles

Ground cumin

Olive oil

Lime juice

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

Sauté the Vegetables

Add the diced potatoes to the pot and pour in the chicken or vegetable broth. Bring to a simmer.

Add the Potatoes and Broth

Stir in the diced green chile, cumin, salt, and black pepper. Allow the stew to simmer for about 20-25 minutes, or until the potatoes are tender.

Add Green Chile and Season

In a skillet, melt the butter over medium heat. Add the flour tortillas one at a time, cooking for about 1 minute on each side until golden and slightly crispy.

Prepare the Tortillas

Ladle the green chile stew into bowls and serve with the warm, buttered tortillas on the side.

Serve the Stew

Green Chile (diced)

Chicken or Vegetable Broth

Potatoes (diced)

Onion (chopped)

Garlic (minced)

Black Pepper

Olive Oil

Flour Tortillas

Butter

Preheat the Oven

In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Cook the Pasta

In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent.

Sauté Vegetables

In a large mixing bowl, combine the cooked pasta, sautéed onion and garlic, ground beef or shredded chicken, carne adovada, cream of mushroom soup, diced tomatoes, salt, black pepper, and paprika. Mix well.

Combine Ingredients

Transfer the mixture to a large casserole dish. Spread it evenly.

Transfer to Casserole Dish

Sprinkle shredded cheddar cheese on top and then add bread crumbs evenly over the cheese.

Add Cheese and Topping

Cover the dish with foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15 minutes until the top is golden brown.

Bake the Casserole

Remove from the oven, sprinkle with chopped parsley, and let cool for a few minutes before serving.

Garnish and Serve

Elbow Macaroni

Ground Beef or Shredded Chicken

Carne Adovada (Marinated Pork)

Shredded Cheddar Cheese

Cream of Mushroom Soup

Diced Tomatoes

Onion, diced

Garlic, minced

Paprika

Bread Crumbs

Parsley, chopped

Heat olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side until fully cooked. Remove from heat and let rest for a few minutes.

Cook the Chicken

Once the chicken has cooled slightly, shred it using two forks. Return the shredded chicken to the skillet.

Shred the Chicken

Sprinkle the taco seasoning over the shredded chicken and mix well. Add a splash of water if the mixture is too dry. Cook for an additional 2-3 minutes until heated through.

Season the Chicken

Warm the corn tortillas in a dry skillet or microwave until they are pliable.

Place a generous amount of the seasoned chicken on each tortilla. Top with shredded lettuce, diced tomatoes, cheese, sour cream, slices of avocado, and fresh cilantro.

Assemble the Tacos

Squeeze fresh lime juice over the tacos before serving for an extra burst of flavor.

Chicken breast

Taco seasoning

Corn tortillas

Shredded lettuce

Diced tomatoes

Shredded cheese

Avocado

Fresh cilantro

Lime

In a large pot, combine the hominy, shredded chicken or pork, chicken broth, chopped onion, minced garlic, chili powder, cumin, salt, and pepper. Bring to a boil over medium-high heat.

Prepare the Posole

Once boiling, reduce the heat to low and let the mixture simmer for about 30 minutes, allowing the flavors to meld together.

While the posole is simmering, heat a skillet over medium heat. Add the butter and let it melt. Place the flour tortillas in the skillet and cook until they are golden brown and slightly crispy on both sides.

Ladle the posole into bowls and garnish with lime wedges and fresh cilantro. Serve with the warm, buttery tortillas on the side.

Hominy

Chicken or Pork (cooked and shredded)

Chicken Broth

Chili Powder

Pepper

Lime (for garnish)

Fresh Cilantro (for garnish)

In a skillet over medium heat, add olive oil. Once hot, add sliced bell pepper and onion. Sauté until softened, about 5-7 minutes. Season with salt and black pepper. Remove from skillet and set aside.

Prepare the Vegetables

On one half of each tortilla, sprinkle a generous amount of shredded cheese. Add the sautéed vegetables and shredded chicken if using. Top with another layer of cheese and fold the tortilla over.

Assemble the Quesadillas

In the same skillet, add a little more olive oil if necessary. Heat over medium heat. Place the folded quesadilla in the skillet and cook for about 3-4 minutes on each side, or until golden brown and the cheese is melted.

Cook the Quesadillas

Remove from skillet, cut into wedges, and serve hot with sour cream and salsa on the side.

flour tortillas

shredded cheese (cheddar or mozzarella)

cooked chicken, shredded (optional)

bell pepper, sliced

onion, sliced

olive oil

salt

black pepper

sour cream (for serving)

salsa (for serving)

In a mixing bowl, combine the ground sirloin, diced green chiles, salt, and black pepper. Mix until well combined and form into patties.

Prepare the Burger Patty

Heat olive oil in a skillet over medium heat. Add the burger patties and cook for about 5-7 minutes on each side or until cooked through and browned.