Weekly Mexican Dinner Menu Ideas

Ingredients

• 2 lb Beef for Barbacoa (Slow cooked until tender; specific cut not mentioned but typically chuck or brisket)
• 3 Poblano Peppers (Roasted and peeled for the spaghetti sauce)
• 1 lb Spaghetti (Cooked al dente)
• 2 Chicken Breasts (Breaded and fried (empanizadas))
• 1 lb Beef Strips (Bistec) (For the chili colorado stew)
• 2 Potatoes (Diced for the beef stew)
• 1.5 cup Red Chili Sauce (Chili Colorado) (For the beef and potatoes)
• 4 Chicken Thighs (Bone-in or boneless)
• 2 tbsp Chipotle Peppers in Adobo (Blended into a sauce for the chicken)
• 1 lb Ground Beef (For the picadillo)
• 1.5 cup Mixed Vegetables (Diced carrots, peas, and potatoes for the picadillo)

Steps

1. 1

   Prepare the Monday meal: Slow cook the beef barbacoa until it is tender and easy to shred. Serve as the main protein.

2. 2

   Prepare the Tuesday meal: Roast and peel poblano peppers, then blend them into a creamy sauce for the spaghetti. Serve alongside breaded and fried chicken breasts.

3. 3

   Prepare the Wednesday meal: Sauté beef strips (bistec) with diced potatoes. Add red chili sauce (chili colorado) and simmer until the potatoes are tender. Serve with a side of white or red rice.

4. 4

   Prepare the Thursday meal: Sear chicken thighs in a pan. Add a chipotle-based tomato sauce (caldillo de chipotle) and simmer until the chicken is fully cooked and the sauce has thickened.

5. 5

   Prepare the Friday meal: Brown ground beef in a skillet. Add finely diced vegetables (carrots, potatoes, peas) and seasonings to make picadillo. Serve on crispy tostadas.

Notes

The creator mentions that full detailed recipes for specific items like the Barbacoa and Spaghetti Poblano are available on her profile. These steps represent the assembly and general cooking method for the weekly menu shown.

Nutrition per serving

• Mexican
• Dinner
• Meal Prep
• Family Friendly
• Beef
• Chicken
• Pasta
• Main Course