Category Archives: Entrees (Platos Fuerte)

Tamale Cooking Class at De Leons Mexican Foods

We are having a Tamalada at De Leons Mexican Foods! Join us for a fun evening in this hands-on class learning to make homemade savory pork and sweet pineapple tamales. We will learn to prepare a quick and easy cooked … Continue reading

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Hatch Chiles Have Arrived at De Leon’s Foods!

Join Mike and me for our fun and informative Hatch Chile Cooking Class. We will learn to make three of New Mexico’s favorite dishes: chile verde, green chile enchiladas, and stuff green chiles with picadillo. Serving Frank’s delicious homemade artisan … Continue reading

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Poblano Chiles stuffed with Picadillo

Picadillo is a spiced meat filling made with fruit and usually nuts. It can be used for chile rellenos, empanadas, and  other specialty Mexican dishes. This recipe adapted from Fridas Fiestas was served at the wedding of Frida Kahlo and … Continue reading

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Mexican Cooking Class: Seafood Enchiladas baked with our tasty homemade Enchilada sauce.

Our recipe features fresh seafood, any favorite combination will do; scallops, shrimp, crab, or a mild whitefish, like halibut or rockfish. Try our version of red chile enchilada sauce for this dish or, if you really must, use canned or … Continue reading

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Mexican Cooking Class; How to Make Enchiladas Verdes

Making homemade Enchiladas is a bit of work, so make a big batch and freeze an extra pan for dinner on a busy night. The enchiladas we prepare in our Mexican Foods cooking class feature homemade sauces and fresh seasonal … Continue reading

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Shrimp in Chipotle Salsa over fried Cheese / Camerones en Salsa de Chipotle sobre Queso asado

Mexican Food and Caribbean food is “IN” When cooking authentic Hispanic dishes the food will taste and look so much better if it is prepared with traditional Mexican and Caribbean cheeses. Our spring inspired recipe today features Queso Oaxaca. Queso … Continue reading

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Our Caribbean inspired Chicken dish is fresh and light.

Tropical chicken is an original Cook With Us recipe. Chicken cutlets smothered with mango sauce, plantains and fresh veggies. Continue reading

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Chiles in Walnut Sauce / Chiles en Nogada

This patriotic Mexican dish is one of my favorites. It is quite impressive with complex flavors, textures, and colors (the red white and green represent the flag of Mexico.) Fresh green poblano peppers add a little heat, the savory filling … Continue reading

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Chile Rellenos / Rellenos de Queso

Hot Tips for Hot Chiles 1. Making chile rellenos is a messy affair so I tell my students it’s a great “make ahead” dish. The process from stuffing, battering, and frying the chiles can be done early. When guests arrive … Continue reading

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Paella Mixta / Cooking Class

I really enjoy teaching at the Kitchen Engine in the Spokane Flour Mill. This family run kitchen store is chock full of an impressive array of everything for cooking anything! The class / teaching area is a well stocked kitchen … Continue reading

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