Easy diverse recipes to make at home with the kids

Tierra  Encantada  Latin Recipes



Kids love this dish! Make it your own by adding cheese and your favorite garnishes.


– 1 pound chicken breast

– 1 onion

– 1 green pepper

– 1 red pepper

– 2 Potatoes

– 3 cloves of garlic

– 1 can of tomato sauce

½ cup of chicken broth

– 1/3 cup lemon juice

– 1/4 teaspoon ground cumin

– 1 bunch asparagus

– 2 bay leaves

– ¼ cup golden raisins

– 1 tablespoon olive oil

– Salt

– Pepper

– Fresh cilantro leaves (garnish)

– 2 tablespoons green olives (optional)

– 6-8 corn tortillas


– Heat the olive oil in a large skillet over medium heat. Add the chopped onion, peppers, and garlic, and sauté until the vegetables are soft, about 5 minutes.

– Add the chicken cut in small squares and stir-fry for another 5 to 10 minutes, until the chicken has cooked through.

– Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, potatoes, asparagus and raisins.

– Cover the pan and reduce the heat. Simmer for 10 minutes or until the chicken is


– Before serving remove the bay leaves and garnish with fresh cilantro and olives.

– Enjoy with corn tortillas, you can even create your own Chickadillo tacos!

 One  Skillet  Mexican  Quinoa:

Mexican Quinoa

The perfect meal for when you want to wash as few dishes as possible!


– 3 tablespoon olive oil

– 3 cloves of garlic

– 1 can black beans

– 1 can fire-roasted diced tomatoes

– 1 cup yellow corn

– 1 cup quinoa

– 1 cups water

– 1 onion

– 2 teaspoons chili powder

– 2 teaspoons cumin

– Salt and black pepper to taste

– 1 lime

– Cilantro

– Avocado (optional garnish)


– Heat oil in a large skillet over medium-high heat. Sauté onions and garlic in hot oil until fragrant, about 1 minute.

– Stir black beans, tomatoes, yellow corn, quinoa, and water into a skillet, season with chili powder, cumin, salt, and black pepper.

– Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until

quinoa is tender and liquid is mostly absorbed, about 20 minutes.

– Stir lime juice and cilantro into quinoa until combined.

 Sopa  de  Fideo:

Soup de Fideo

It seems like everyone has their own take on this classic soup, so here’s Tierra

Encantada’s recipe!

Cooking time: 20 minutes

Prep time: 20 minutes


– 1 tbsp. of oil (optional)

– 8 oz. of fideo pasta (if you don’t have fideo noodles you can use another pasta like in the video or break spaghetti noodles into 1-inch pieces)

– 1 can (14.5 oz) diced tomatoes or 2 cups of fresh tomatoes

– 1/2 onion, white, chopped

– 3-6 garlic cloves, peeled

– 8 cups chicken broth

– 1 small handful of cilantro (optional)

– 1 lime, cut into quarters for serving

– Salt & pepper to taste


– Set a large pan to medium heat and add oil. Once the oil is hot add noodles and toss to coat in oil.

– Continue to cook until noodles are golden brown, about 5 minutes. Set aside.

– Next, blend tomatoes, onion, garlic, cilantro, and 1 cup of chicken broth until smooth.

– Strain the tomato mixture into a medium saucepan, add the remaining chicken broth,

and bring to a boil.

– Add your browned noodles and cook until tender.

– Serve with a wedge of lime.


– For this version, I used canned tomatoes because tomatoes are not in season right now. If it’s summer I recommend you use fresh tomatoes.

– You can customize this dish by adding vegetables, beans, chilis, chicken, sour cream, cheese, or whatever to increase (or decrease) nutritional value!

– You can make this soup vegan by substituting chicken broth for vegetable broth.

– To make this recipe without oil set the pot to medium-low heat and add the noodles. Dry toast the noodles until golden brown.

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