Experience Alicia's Tasty Creations Delights
Comfort Food Reimagined
Alicia specializes in crafting delightful dishes that cater to a variety of tastes. From gourmet meals to comfort food, every creation is made with passion and attention to detail.
Video
Pozole Soup
Ingredients (6–8 servings)
Base
- 2 lbs beef chuck (cut into chunks)
- 1 large white onion, halved
- 1 whole head of garlic
- 2 bay leaves
- 1½ tbsp salt (to taste)
- 12–14 cups water
Chile Sauce
- 5 dried guajillo chiles (seeded)
- 2 dried ancho chiles (seeded)
- 1 clove garlic
- ½ tsp Mexican oregano
- Salt to taste
Hominy
- 2 large cans (white hominy, rinsed very well)
Toppings (Essential & Authentic)
- Shredded cabbage or lettuce
- Thinly sliced radishes
- Diced white onion
- Dried Mexican oregano (crushed in your hands)
- Lime wedges
- Chopped cilantro
- Tostadas or crispy corn tortillas
- Optional: crushed chile piquín or árbol
Instructions
1. Cook the Meat
- Add beef, onion halves, garlic head, bay leaves, salt, and water to a large pot.
- Bring to a boil, skim foam.
- Reduce to a gentle simmer and cook 1½–2 hours until meat is very tender.
- Remove onion, garlic, and bay leaves. Shred or chunk the beef
2. Prepare the Chile Sauce
- Toast dried chiles lightly (do not burn).
- Soak in hot water for 15 minutes.
- Blend chiles with garlic, oregano, salt, and some soaking liquid.
- Strain for a smooth, traditional broth.
3. Combine
- Add hominy to the broth.
- Stir in chile sauce.
- Add beef back to pot.
- Simmer 30–45 minutes until flavors marry and hominy blooms.
✔️ Taste and adjust salt.
Classic Beef Stroganoff
Classic Beef Stroganoff Recipe
Servings - 4 people
Ingredients
For the Beef
- 1 lb (450 g) beef sirloin or tenderloin, thinly sliced
- 1 tbsp butter
- 1 tbsp oil
- Salt & pepper
For the Sauce
- 1 tbsp butter
- 1 medium onion, finely sliced
- 2 cups mushrooms (cremini or button), sliced
- 2–3 garlic cloves, minced
- 1 tbsp flour (for thickening)
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard (optional but recommended)
- 1 cup sour cream
- Salt & pepper to taste
- Fresh parsley for garnish
To serve
- Egg noodles, rice, or mashed potatoes
Instructions
1. Prepare the Beef
- Pat the beef dry and season with salt and pepper.
- Heat 1 tbsp oil + 1 tbsp butter in a large skillet over medium-high heat.
- Sear the beef in batches for 1–2 minutes until browned but not fully cooked.
- Remove and set aside.
2. Make the Sauce
- In the same pan, melt 1 tbsp butter.
- Add onions and cook 3–4 minutes until soft.
- Add mushrooms and cook until they release moisture and brown (5–6 minutes).
- Stir in garlic and cook 30 seconds.
- Sprinkle in 1 tbsp flour and stir for 1 minute.
- Slowly pour in beef broth, stirring until smooth.
- Add Worcestershire and Dijon.
- Simmer 3–5 minutes until thickened.
3. Finish the Dish
- Reduce heat to low. Stir in the sour cream until creamy.
- Return the beef (and juices) to the pan.
- Warm together 1–2 minutes—do not boil or the sour cream may curdle.
- Taste and adjust seasoning.
Irish Oatmeal
A warm bowl of Irish oatmeal with red currant, granola, and honey, made slowly for the morning ahead.
Creamy Polenta and Shrimp
English peas, garlicky black tiger shrimp, and creamy Parmesan polenta—simple, and deeply satisfying
Alicia's Tasty Creations's Kitchen Chronicles: A Photo Story of Deliciousness
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