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Miguel Guerrero

@mihg3hl

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🇲🇽 |📍chicago
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LENTEJAS EN SALSA - Some dishes are meant to be simple. @mihg3hl’s go-to is a spicy, smoky salsa roja that he uses on almost everything. On nights where he needs a bit of comfort and an easy dinner, he uses it to simmer lentils into a thick, cozy soup. Save or screenshot the recipe below.

RECIPE
Ingredients
For the salsa roja:
3 dried guajillo chiles, stems and seeds removed
1 tbsp neutral oil
4 Roma tomatoes
2 serrano chiles
½ medium white onion
3 garlic cloves
1/2 cup chicken or vegetable broth, or water
Salt, to taste

For the lentils:
1 lb dried lentils, soaked overnight and drained
3 cups salsa roja
2 cups vegetable or chicken broth, or water, plus more as needed
Salt, to taste
For serving: queso fresco, @masienda corn tortillas

Directions
1. Add the guajillo chiles to a small pot and cover with water. Bring to a boil, remove from the heat, and let sit until softened, about 10 minutes. Drain.
2. Heat the neutral oil in a large skillet over medium-high heat. Add the tomatoes, serrano chiles, onion, and garlic and sauté, turning occasionally, until softened and browned in spots.
3. Transfer the tomatoes, serranos, onion, garlic, and softened guajillo chiles to a blender. Add the broth or water and blend until smooth. Season with salt to taste.
4. Add the soaked and drained lentils to a large pot along with the salsa roja and broth or water. Bring to a boil, then reduce the heat and simmer gently, partially covered, for 25 to 35 minutes, or until the lentils are tender. Add more broth or water as needed while they cook, depending on how brothy you like your lentils.
5. Taste and season with additional salt as needed. Spoon into bowls and top with crumbled queso fresco. Serve with warm, rolled corn tortillas on the side, or tuck them in a tortilla for a taco, if desired.

Note: Leftover salsa roja can be refrigerated in an airtight container for up to 5 days. Store cooked lentils separately in an airtight container in the refrigerator for up to 4 days. by @mihg3hl

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4 days ago

my fav season is here 🍂 by @mihg3hl

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6 days ago

same base as tinga de pollo. recipe below :)

for the sauce:
4 medium Roma tomatoes, sliced in half
1/2 medium white onion, roughly chopped
3 garlic cloves, peeled
1 tbsp chicken bouillon
1 tsp Mexican oregano, crushed
2 chipotle peppers in adobo sauce, plus 1 tbsp adobo sauce (add more for more spice)
1/2 cup low-sodium chicken or beef broth (or water)
Salt, to taste

for the beef:
2 lbs beef chuck roast, cut into large 4-inch chunks
1 tsp kosher salt, plus more as needed
1 tsp freshly ground black pepper
2 tbsp olive oil

1. Blend the tomatoes, onion, garlic, chicken bouillon, orgegano, chipotle pepper and adobo sauce, and broth or water in a large blender until smooth. Taste, adding salt if needed. Reserve.
2. Generously season the beef with 1 teaspoon of salt and black pepper on all sides.
3. Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the beef chunks on all sides until browned.
4. Pour in the sauce and stir to coat the beef. Cover and simmer on low for 2.5 to 3 hours, until the beef is fork-tender and shreds easily.
5. Transfer the beef to a bowl and shred with two forks. Return it to the pot, stir to combine, and simmer uncovered for 10–15 minutes until the sauce thickens and coats the meat. Taste and adjust salt if needed. by @mihg3hl

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12 days ago

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15 days ago

took the day off to eat ofc by @mihg3hl

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a month ago

SOPES DE PICADILLO - We all have aromas that take us back to a place, time, or person. For @mihg3hl, it’s fried masa and guajillo. Growing up, when those scents crept underneath his bedroom door, he knew sopes de picadillo were on the menu. Save or screenshot the recipe to experience them for yourself.

Ingredients
For the picadillo:
3 roma tomatoes, quartered
1 serrano pepper
1/4 white onion, plus ½ medium onion, diced
4 garlic cloves
1/2 cup broth or water
1 tbsp neutral oil
Salt and pepper, to taste
1 lb ground beef
2 medium russet potatoes, diced
3 to 4 carrots, peeled and diced

For the sopes:
2 cups @masienda Masa Harina
2 cups warm water, plus more as needed
8 dried guajillo chiles, stemmed and seeded
6 garlic cloves
1 cup broth, plus more as needed
Salt, to taste
Neutral oil
Optional toppings: shredded lettuce, queso fresco, sliced radishes, salsa

Directions
Make the picadillo:
1. Blend the tomatoes, serrano, ¼ onion, garlic, and broth or water until smooth.
2. Sauté the diced onion in oil with a pinch of salt until soft. Add the beef and brown, then add the carrots and potatoes.
3. Stir in the tomato mixture and simmer for 10 to 15 minutes, until the vegetables are tender and most of the liquid is absorbed. Season to taste.

Shape the sopes:
1. Mix the masa harina, warm water, and salt into a soft dough. Divide into 10 to 12 balls.
2. Using a lined tortilla press, flatten each ball into a ¼”-½”-thick disc. Keep covered with a damp towel.

Make the guajillo sauce:
1. Toast the guajillos on a dry comal, then soak in hot water for 15 minutes.
2. Blend with the garlic, broth, and salt until smooth, adding more broth as needed for a thin, coating consistency.

Cook the sopes:
1. Cook each sope on a hot comal for 1 to 2 minutes per side, then pinch the warm edges to form a border.
2. Dip in the guajillo sauce and fry pinched-side down in hot oil for 1 to 2 minutes.
3. Flip, add about 2 tbsp of picadillo, and spoon hot oil over the filling and edges as the bottom fries.
4. Remove once lightly crisp. Add desired toppings and serve immediately. by @mihg3hl

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a month ago

it’s my season ♍️ by @mihg3hl

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a month ago

caldo de pollo 🍗 recipe 👇🏼

2 to 3 lbs chicken thighs and/or breasts
1 to 2 tbsp neutral oil
Salt and black pepper
2 guajillo chiles, stemmed, deseeded, and deveined
3 bay leaves
4 to 6 garlic cloves
½ large white onion, roughly chopped
Water, enough to cover the chicken plus about 1 to 2 inches

For the salsa
4 to 5 Roma tomatoes
½ white onion
1 to 2 jalapeños
½ cup water or broth from the pot

Vegetables of choice, such as potatoes, carrots, corn, zucchini, cabbage, or frozen mixed vegetables

1. Season the chicken with salt. Heat the oil in a large pot over medium-high heat and sauté the chicken for a few minutes per side until lightly browned.
2. Add the guajillos, bay leaves, garlic, and onion. Pour in enough water to cover the chicken by about 1 to 2 inches. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 25 to 30 minutes, or until the chicken is cooked through and tender.
3. Add the tomatoes, white onion, jalapeños, and water or broth to a blender.
4. Remove the softened guajillos from the caldo and add them to the blender. Blend until completely smooth.
5. Remove the chicken from the pot and shred it, if desired. Discard the bay leaves.
6. Strain the salsa directly into the broth and stir to combine. Simmer for 10 to 15 minutes to let the salsa cook into the broth.
7. Add your vegetables, starting with potatoes, carrots, corn, or anything else that takes longer to cook. Simmer until tender.
8. Add the shredded chicken back to the pot. Taste for salt and simmer everything together for another 5 minutes.
9. Serve hot with lime, salsa, and warm tortillas. by @mihg3hl

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a month ago

MEXICAN CHICKEN SALAD - You may have chatted with @mihg3hl via DM or comments. There’s a pretty good chance he’s helped you troubleshoot a recipe or change the address on your order, because he’s a really helpful person. He’s helping you out today by sharing his secrets for his go-to high-protein Mexican chicken salad. Save or screenshot the recipe below!

Ingredients:
3 cups shredded chicken (from 2 cooked chicken breasts)
3 cups mixed vegetables (corn, carrots, peas, and potatoes; canned or frozen)
2-3 pickled jalapeños, minced (adjust to taste), plus 2 tbsp of their juice
1 cup lime mayonnaise or regular mayonnaise (add more for a creamier texture)
Salt and pepper to taste
Tostadas or saltines

Directions:
1. In a large bowl, combine the shredded chicken, mayonnaise, mixed vegetables, salt, pepper, minced jalapeños, and pickled jalapeño juice. Mix until all ingredients are well combined.
2. Taste and adjust seasoning with more salt or pickled jalapeño juice, if desired. Refrigerate the salad for 1-2 hours, or until chilled.
3. Serve on tostadas or with saltine crackers and top with Valentina hot sauce. by @mihg3hl

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a month ago

tummy full, happy me #paris #france #nicefrance by @mihg3hl

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2 months ago

somewhere in france by @mihg3hl

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2 months ago

estrenando mi nueva cámara en paris <3 by @mihg3hl

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2 months ago