Bags of Spices

THE HUGGINS FAMILY

Favorite Recipes

Search

California Mexican

  • Corn with Poblano Chiles

    Corn with Poblano Chiles

    Sweet corn, sautéed onion, and diced poblano come together in a simple, buttery Mexican side dish with a bright lime finish — perfect alongside tacos, grilled meats, enchiladas, and more.

    Ingredients

    • 1 large poblano chile
    • 2 tbsp (28 g) butter
    • 1 small to medium white or yellow onion, diced small
    • 1½ lb (680 g) frozen sweet corn (about 4 cups)
    • fresh lime juice (to taste)
    • table salt (to taste)
    • black pepper (to taste)

    Directions

    Char the Poblano

    Char the poblano over a gas flame (or under a broiler, turning as needed) until the skin is blistered and blackened in spots.

    Transfer to a bowl and cover (or place in a bag) for 5–10 minutes to steam. Peel off the loose charred skin, remove the stem and seeds, and dice small.

    Sauté the Onion and Corn

    In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté until softened and translucent, about 4–6 minutes.

    Add the corn and cook, stirring occasionally, until hot and lightly caramelized in spots, about 5–8 minutes.

    Finish

    Stir in the diced poblano and cook 1–2 minutes to warm through.

    Season with table salt and black pepper to taste, then finish with lime juice to taste. Serve warm.

    Yield: 6 servings.

    Notes

    Preparation

    • For the most flexible flavor, keep the onion soft and translucent rather than browned so the dish stays bright and works with a wide range of Mexican meals.

    Variations

    • Optional Cumin: For a slightly warmer, more traditional Mexican note, add about ⅛ tsp ground cumin while seasoning. Keep it subtle.
    • Optional Cilantro: Stir in 1–2 tbsp chopped fresh cilantro at the end, or use it as a garnish for a brighter finish.

    Serving Suggestions

    Make-Ahead & Storage

    • Store leftovers covered in the refrigerator for 3–4 days.
    • Reheat gently in a skillet for the best texture or in the microwave. Add a small squeeze of lime after reheating to brighten the flavors.
  • Enchiladas Verdes de Pollo

    Enchiladas Verdes de Pollo

    Green Chicken Enchiladas: Bright, tangy tomatillo sauce, tender chicken, and melty jack cheese wrapped in soft corn tortillas—these restaurant-style enchiladas verdes de pollo get their signature flavor from our homemade Green Enchilada Sauce, finished with cilantro-lime crema and crisp garnishes.

    Ingredients

    For the Enchiladas

    • 1 recipe Green Enchilada Sauce, warmed
    • 12 corn tortillas
    • neutral oil, for soft-frying tortillas
    • 1 cup (240 ml) chicken broth (for loosening sauce and moistening filling, as needed)

    For the Filling

    • 3 cups (about 420 g) cooked shredded chicken (recommended: rotisserie; see optional poached method)
    • 1½ cups (170 g) shredded monterey jack cheese (plus ½ cup / 57 g for topping)
    • ¼ cup (60 ml) crema (or sour cream)
    • ½ tsp table salt, or to taste
    • freshly ground black pepper, to taste
    • 1–2 tbsp (15–30 ml) warm Green Enchilada Sauce (to season chicken before mixing)
    • 2 tsp (10 ml) fresh lime juice (optional, brightens the filling)

    For Assembly & Garnish

    • reserved warm Green Enchilada Sauce (for coating tortillas and topping)
    • Cilantro-Lime Crema, for drizzling
    • Lime Pickled Onions
    • pickled jalapeños
    • fresh cilantro, chopped
    • 1 small white onion, finely diced
    • avocado, sliced (optional)
    • queso fresco or cotija, crumbled (optional)

    Directions

    Prepare the Chicken

    In a bowl, combine the shredded chicken with 1–2 tbsp (15–30 ml) warm Green Enchilada Sauce, ¼ cup (60 ml) crema, 1½ cups (170 g) monterey jack, salt, pepper, and the lime juice, if using. Reserve the remaining ½ cup (57 g) monterey jack for topping. If the mixture seems dry, moisten it with 1–2 tbsp (15–30 ml) warm chicken broth. Taste and adjust the seasoning.

    Optional Poached & Shredded Method

    In a saucepan, add chicken breasts, chicken broth to cover by ½ inch (1 cm), 1 smashed garlic clove, and 1 bay leaf. Bring just to a bare simmer; poach gently until the thickest part of each breast registers 165°F (74°C), about 12–15 minutes depending on thickness. Rest 5 minutes, shred, then proceed as above.

    Warm the Tortillas

    Heat a thin film of oil in a skillet over medium heat. Briefly pan-fry each tortilla for 5–10 seconds per side to soften; stack on a plate and keep covered. Warm the Green Enchilada Sauce separately until just simmering.

    Assemble

    Heat the oven to 350–375°F (177–191°C). Lightly oil a 9 × 13-inch (23 × 33 cm) baking dish; spoon ½ cup (120 ml) warm sauce over the bottom. Working one at a time, dip a warm tortilla into the sauce to lightly coat, add about ¼–⅓ cup (60–80 ml) chicken filling, roll, and place seam-side down in the dish. Repeat with the remaining tortillas. Pour the remaining sauce evenly over the enchiladas; sprinkle with the reserved ½ cup (57 g) monterey jack.

    Bake

    Bake for 20–25 minutes, until heated through and bubbling. Broil for 1–2 minutes at the end for light browning, if desired. Rest for 5 minutes.

    Garnish & Serve

    Drizzle with Cilantro-Lime Crema. Top with chopped cilantro, diced onion, pickled jalapeños, and Lime Pickled Onions. Add avocado slices and crumbled queso fresco or cotija, if using.

    Yield: 6 servings.

    Notes

    Preparation

    • Bloom the Sauce: Simmer the Green Enchilada Sauce for 1–2 minutes with 1 tsp of the neutral oil before assembly for deeper flavor.
    • Corn Tortilla Integrity: A quick soft-fry in oil prevents tearing and keeps the texture soft yet structured.
    • Layered Sauce Effect: Spoon a thin layer over the tortillas before baking, then drizzle a little fresh warm sauce over them after baking for a vibrant finish.

    Variations

    • Suizas Style: Stir ¼–½ cup (60–120 ml) crema into part of the warm sauce for a creamier finish.
    • Cheese Blend: Swap in part Oaxaca or asadero with monterey jack for extra melt and stretch.
    • Vegetable Add-Ins: Fold in a handful of sautéed spinach, roasted corn, or diced roasted poblanos with the chicken.
    • Spicier: Keep the chile seeds or add a diced serrano to the sauce.

    Serving Suggestions

    Make-Ahead & Storage

    • Assemble Ahead: Assemble up to 24 hours in advance; cover and chill. Reserve ½ cup (120 ml) sauce to pour on just before baking.
    • Leftovers: Refrigerate for up to 3 days; reheat covered at 325°F (163°C) until warmed through, adding a splash of broth if needed.
    • Freeze: Assemble without the garnishes, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.
  • Green Enchilada Sauce

    Green Enchilada Sauce

    This restaurant-style green enchilada sauce captures the mild, tangy flavor of Las Palmas sauce, with the option to use either fresh or canned ingredients. Smooth, savory, and balanced with just a hint of acidity, it’s perfect for Chile Verde Burritos, Chicken Enchiladas, or chilaquiles.

    Ingredients

    • 2 tbsp vegetable oil
    • 2 tbsp all-purpose flour

    Green Chiles (Use Either):

    • Fresh: 1½ cups roasted, peeled, and chopped Hatch or Anaheim chiles, OR
    • Canned: Two 7-oz cans diced green chiles

    Tomatillos (Use Either):

    • Fresh: 1 lb tomatillos, husked and rinsed, OR
    • Canned: One 28-oz can tomatillos (drained)

    Aromatics:

    • 1 medium onion, roughly chopped
    • 3–4 cloves garlic, peeled
    • 1 jalapeño or serrano, seeded for mild heat

    Seasoning & Liquid:

    • 1½–2 cups chicken broth
    • 1 tsp ground cumin
    • 1 tsp dried oregano (Mexican preferred)
    • 1 tsp kosher salt (adjust to taste)
    • ½ tsp black pepper
    • ½ tsp sugar (balances the tomatillos)
    • 2 tbsp apple cider or white vinegar

    Directions

    Prep the Vegetables

    If using fresh tomatillos, remove husks and rinse. Halve and broil with onion, garlic, and jalapeño, 5–7 minutes, stirring once. If using canned, skip roasting.

    Blend the Base

    Blend tomatillos, chiles, onion, garlic, jalapeño, cumin, oregano, and 1 cup broth until smooth.

    Make the Roux

    Heat oil over medium heat, whisk in flour, and cook 1–2 minutes until pale blond and foamy.

    Cook the Sauce

    Whisk the blended mixture into the roux. Simmer 10–15 minutes, adding broth as needed for consistency.

    Season & Finish

    Add salt, pepper, sugar, and vinegar. Taste and adjust acidity or heat.

    Notes

    Preparation

    • Roasting fresh ingredients adds sweetness and depth.
    • Canned tomatillos give consistent results year-round.
    • The roux creates the silky restaurant-style texture.
    • Use serrano for more heat.
    • Thin with broth if sauce thickens too much.

    Serving Suggestions

    • Use for chilaquiles, wet burritos, or breakfast dishes.
    • Pairs especially well with pork, chicken, and eggs.

    Make-Ahead & Storage

    • Keeps 5 days refrigerated.
    • Freezes 3 months; thaw gently.
    • Add a splash of broth when reheating if thickened.

  • Grandma’s Taco Sauce

    Grandma’s Taco Sauce

    This simple, flavorful taco sauce is Grandma Honey’s creation. She is famous for her unique tostadas—requested at nearly every family birthday party and gathering—and this vibrant, tangy sauce is the one she always spooned over the top. Made from pantry-friendly ingredients, it delivers a bright balance of heat, acidity, and savory depth that brings her tostadas to life.

    Ingredients

    • 1 can peeled tomatoes
    • 2 or 3 hot yellow peppers
    • 2 tbsp juice from yellow peppers
    • 1 can Ortega green diced chilies
    • 3 tbsp vegetable oil
    • 1 tsp table salt
    • ½ tsp pepper
    • 3 or 4 tbsp white vinegar

    Directions

    Make the Sauce

    Drain the juice from the tomatoes and reserve.

    Place the tomatoes in a blender and blend for 2 seconds; add to the reserved tomato juice.

    Place the hot peppers and pepper juice in the blender with the vinegar and blend for 2 seconds; add to the tomato mixture.

    Add the chilies, salt, pepper, vegetable oil, and remaining vinegar, one at a time, stirring to combine.

    Best when served at room temperature.

    Notes

    Preparation

    • The hot yellow peppers provide most of the sauce’s signature heat and tang. Using 2 peppers keeps it mild; using 3 adds a noticeable kick.
    • The combination of canned tomatoes and green chilies gives the sauce a smooth but slightly rustic texture—exactly like Grandma’s.
    • The vegetable oil adds body and helps the flavors meld as the sauce rests.
    • Best served at room temperature, just as Grandma always prepared it for her tostadas.

    Serving Suggestions

    • Perfect on Grandma’s tostadas, tacos, enchiladas, or as a tangy topping for rice bowls.
    • Also works well as a base sauce for Mexican-style soups or stews.
  • Nacho Cheese Sauce

    Nacho Cheese Sauce

    This smooth and flavorful nacho cheese sauce blends cheddar, colby jack, green chiles, warm spices, and a touch of cream cheese for richness—perfect for dipping, drizzling, or spooning over anything that needs a bold, melty kick.

    Ingredients

    • 2 tbsp butter
    • ¼ tsp powdered annatto (optional)
    • ¼ tsp garlic powder
    • ¼ tsp onion powder
    • ¼ tsp ground cumin
    • ¼ tsp chipotle chile powder
    • 2 tbsp flour
    • 1½ cups milk
    • 1½ tsp sodium citrate (optional)
    • 4 oz cream cheese, cut into small chunks
    • 4 oz cheddar cheese, grated
    • 4 oz colby jack cheese, grated
    • ½ tsp table salt
    • ¼ tsp fish sauce (optional)
    • 2–4 oz diced green chiles

    Directions

    Make the Sauce

    Heat butter in a skillet over medium heat. When melted and bubbling, add annatto (if using) and bloom for 15 seconds.

    Add garlic powder, onion powder, cumin, and chipotle chile powder; whisk briefly to bloom the spices. Add flour to form a roux and cook until the mixture is bubbling and the raw flour scent dissipates.

    Dissolve sodium citrate in the milk, then whisk the milk mixture into the roux. Continue whisking until the mixture thickens and reaches a gentle boil.

    Whisk in the cream cheese until fully incorporated. Remove the skillet from heat.

    Add the cheddar and colby jack a handful at a time, whisking thoroughly between additions until smooth. Stir in salt, fish sauce (if using), and green chiles.

    Notes

    Preparation

    Powdered annatto gives a warm reddish color and mimics classic cheddar coloring. It is a natural antioxidant with additional health benefits.

    Sodium citrate enhances smooth meltability, adds gentle tanginess, and helps prevent the sauce from separating. Increasing to 1½ tsp improves stability, especially during reheating.

    Fish sauce adds subtle umami depth and rounds out the flavors but remains undetectable as a distinct ingredient.

    Serving Suggestions

    For extra heat, stir in a splash of your favorite hot sauce just before serving.

    Pickled jalapeños or 1–2 tsp jalapeño brine may be added for brightness and acidity.

    Variations

    Optional Add-Ins:

    • Diced pickled jalapeños
    • Jalapeño brine for acidity
    • Extra green chiles for mild heat

    These additions adjust heat and acidity without changing the core sauce flavor.

    Make-Ahead & Storage

    Store cooled sauce in an airtight container for up to 4 days.

    Reheat gently over low heat on the stovetop or in the microwave in 20–30 second bursts, stirring between intervals.

    If the sauce thickens during storage or reheating, whisk in 1–3 tbsp milk as needed to adjust consistency.

  • Salsa Verde

    Salsa Verde

    Taquitos are high on the list of Huggins Family most loved foods. And, our favorites come from the little stand on Olvera Street in downtown Los Angeles, Cielito Lindo, where taquitos were invented in the mid 1930s. Every trip home to Southern California includes a trek downtown for Combination #1: 3 Taquitos, Beans and Cheese. The taquitos are smothered in “guacamole”. Cielito Lindo’s version of guacamole is a delicious green salsa that you can’t help but dream about. This recipe is the closest I’ve come to replicating its flavor.

    Ingredients

    • 1 can (28 oz) tomatillos, drained
    • 1 bottle (40 oz) roasted green chiles, mild
    • ½ onion, sliced
    • 4–5 whole garlic cloves
    • 1 bunch cilantro (stems and leaves)
    • 1–2 avocados (optional)
    • 1–2 tbsp avocado oil
    • 1½ tsp table salt, plus more to taste

    Directions

    Broil the Aromatics

    Separate the onion into segments and tuck the whole garlic cloves underneath them. Broil until the onion edges are charred and nearly black on some spots, and the garlic is softened and lightly browned.

    Blend

    Add the broiled onion and garlic to a blender along with the drained tomatillos, roasted green chiles (drain whole green chiles), cilantro, avocado oil, and optional avocado. Blend until completely smooth.

    Adjust Seasoning

    Add 1½ tsp salt, then taste and adjust as needed. Depending on your green chiles, you may need a bit more—most batches end up around 2 tsp total.

    Chill and Serve

    Chill for one hour or more before serving. Serve with tacos, taquitos, burritos, or tortilla chips.

    Cielito Lindo’s Home Version

    After working for some time to recreate Cielito Lindo’s recipe, I learned from Pam that Cielito Lindo published a home version of their guacamole. The recipe can be found below, with some very minor alterations.

    Ingredients

    • 8 fresh chiles gueritos (yellow chiles), seeded and deveined
    • 5 cloves garlic, chopped
    • 15 medium tomatillos, peeled and halved
    • 2½ cups cilantro, chopped
    • 6 cups water
    • 2 medium avocados
    • 4 tsp table salt

    Directions

    In a large pan, combine chiles, garlic, tomatillos, cilantro, and water; bring to boil. Lower heat to medium and cook for 5 minutes.

    Remove mixture from water and place in blender; reserve water. Add avocado and salt to blender. Blend, adding water in small installments and blend until smooth.

    Place in refrigerator overnight to allow flavors to meld. Adjust salt, if necessary.
  • Espiau’s Vinaigrette

    Espiau’s Vinaigrette

    In the 1970s and 1980s, our family would frequently make the drive to Pomona to eat at Espiau’s Mexican Restaurant. At that time it was located on the west end of Holt. The restaurant dates back to the early 20th century and was founded by an early Pomona Valley pioneer. The business moved to Claremont in the 1990s and can still be found in the Claremont Village. Our family’s favorite dish there is the Tostada Salad. Their tostada is unique. Instead of salsa, theirs is topped with a vinaigrette. This recipe is my attempt to replicate their dressing.

    Ingredients

    • 1 cup red wine vinegar
    • 3 tbsp water
    • ¾ cup vegetable oil
    • ⅓ cup sugar
    • 2 tbsp Lowry’s seasoned salt
    • 1 tbsp onion powder
    • ¼ tsp black pepper, finely ground
    • ¼ tsp dried oregano

    Directions

    Mix the Dressing

    Place all ingredients in a jar; shake to combine. Allow several hours for flavors to meld. Store in refrigerator.

    Notes

    Preparation

    Extra-virgin olive oil or avocado oil may be used, but both become semi-solid in the refrigerator. Let the dressing rest at room temperature or place the sealed jar under warm water until fluid again.

    Shake well before each use—the sugar and spices will naturally settle since this vinaigrette contains no emulsifiers.

    The flavor improves dramatically after resting. Overnight is ideal, allowing the oregano to bloom, the vinegar to soften, and the seasoning to fully dissolve.

    Serving Suggestions

    To mimic Espiau’s tostada experience, allow the vinaigrette to warm slightly before serving. The aromatics brighten when the dressing is not ice-cold.

    Excellent on tostadas, chopped salads, shredded cabbage, grilled chicken salads, sliced cucumbers, tomatoes, and mixed vegetables.

    Variations

    For a low-calorie or low-carbohydrate option, substitute monk fruit sweetener. Start with the full ⅓ cup equivalent and adjust to taste after resting.

    For a sharper dressing, increase black pepper or add a pinch of crushed red pepper flakes.

    Make-Ahead & Storage

    This vinaigrette keeps well for 7–10 days in the refrigerator. The high acidity helps preserve the flavor, though it is best within the first week.

    If the dressing tastes too sharp immediately after mixing, allow more resting time—its acidity mellows as the aromatics hydrate.