Authentic Cochinita Pibil Recipe

Inside: Learn how to make this delicious cochinita pibil recipe from the Yucatan peninsula of Mexico the traditional way! In Mexico, flavor is king, and there is an endless number …

The post Authentic Cochinita Pibil Recipe appeared first on My Latina Table.

Inside: Learn how to make this delicious cochinita pibil recipe from the Yucatan peninsula of Mexico the traditional way!

Cochinita Pibil with the fixings

In Mexico, flavor is king, and there is an endless number of ways to make delicious meals. As you can see from my other recipes, there are many different taco recipes using different meats including beef, pork shoulder, and more! Today, I am going to share one of my favorites – cochinita pibil – and more specifically, cochinita pibil tacos! These tacos have a distinct authentic Mexican flavor and combines tender meat with a tasty marinade which ends up being one of the most delicious dishes you will find.

What is Cochinita Pibil?

Traditional cochinita pibil has its origin in the Yucatan peninsula in southern Mexico. It starts with pork meat, marinated in a delicious red sauce made from a base of citrus juices, achiote paste and a variety of tasty spices. It is wrapped in banana leaves during the cooking process and traditionally is cooked in an earth oven over hot stones or wood, but today it is more common to cook it in a slow cooker, pressure cooker, or a regular stove.

cochinita Pibil in a bowl

Cochinita pibil is said to have originated in the pre-hispanic era in Mexico and was often prepared for the dia de muertos (or day of the dead). In that time period, it was made with different types of meat, including deer, wild boar, and wild turkey.

Today, the traditional Mexican way to make this dish is using pork loin and then enjoying it for taco night (aka any night!). You can also use it for tortas, or on its own with rice and beans. Regardless of how you serve it, the cooking method is the same and you will end up a a tasty meal with a distinct flavor that you will not soon forget!

What is Achiote?

The star of this recipe is the achiote marinade, so you may be wondering what achiote is? Achiote is a traditional spice, with a natural reddish yellow color. It is made from achiote seeds and it adds great flavor to a number of dishes in Mexican cuisine. You can make your own achiote paste, but the pre-made version is also readily available in Mexico, or if you are in the United States, you can most likely find it at most latin markets.

cochinita pibil with achiote paste

How do you make Cochinita Pibil?

This recipe includes a lot of traditional Mexican flavors and ingredients, so if you are outside of Mexico, it is important to go to your local Mexican market to pick them up. I mentioned above that the meat is wrapped in a banana leaf before being cooked. If you are not able to find banana leaves, then you can omit them, but they do give it more flavor. Achiote, on the other hand, is indispensible in this recipe since it is the main ingredient, so you will want to make sure you do find it.

To make the recipe, you will need the following ingredients:

  • Pork loin (pork butt, pork shoulder, or another type of pork meat works as well)
  • Banana leaves
  • Achiote Paste
  • Regular orange juice
  • Pork lard
  • Garlic
  • Lime juice (or lemon juice if you don’t have lime)
  • Onion
  • Cumin
  • Cloves
  • Pepper
  • Peppercorns
  • Oregano
  • Cinnamon Stick

Those are the ingredients for the marinade. Cochinita Pibil also is served with pickled onions, so for that you will also need the following:

  • Red onions
  • Habanero peppers
  • Lime juice
  • Orange Juice
  • Oregano
  • Salt

I usually start by making the pickled onions. To do this, cut the red onion into slices and add them to a bowl with the habanero peppers (cut into slices and with the seeds removed), the oregano, lime juice, orange juice and salt to taste and then let that rest while you prepare the meat.

For the meat, start by preparing the marinade. To do that, you will just add all of the ingredients from the first list above except the pork and banana leaves to a food processor or blender and blend until well combined. Next, add the meat, which should be cut into big pieces, to a large bowl with the marinade and then cover it. It is best to let it marinate for at least 3 hours in the refrigerator, but overnight is even better.

If you are using banana leaves, you will now quickly pass them over the burner of a hot stove to soften them slightly.

For the pressure cooker method, add 1 liter of water and then add a steaming rack. On top of the steaming rack, put a layer of banana leaves. Finally, add the meat with the marinade on top of the banana leaves and cover with the remaining leaves before cooking it under high pressure for about an hour.

Once the meat is finished cooking, shred it add it to a large pan with a little bit of oil and cook for about 2 minutes before serving with warm corn tortillas and the pickled onions.

Let me know how it turns out!

Check out these other types of Mexican tacos

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Cochinita Pibil Recipe

This is an authentic recipe for cochinita pibil from the Yucatan peninsula of Mexico
Course Main Course
Cuisine Mexican
Keyword Cochinita, Pibil, tacos
Prep Time 4 hours
Total Time 4 hours
Servings 10 Servings

Ingredients

  • 2 lbs pork loin
  • 2 Banana Leaves

For the Marinade

  • 3 bars Achiote Paste
  • 1 Cup Orange Juice
  • 1/2 Cup Lime Juice
  • 4 Tbsp Pork Lard
  • 1 Head Garlic
  • 1/2 Onion
  • 1/4 Tsp Cumin
  • 1/4 Tsp Cloves
  • 1/4 Tsp Black Pepper
  • 1/4 Tsp Allspice
  • 1/4 Tsp Oregano
  • 1 Stick Cinnamon

For the Pickled Onions

  • 1 Red Onion Julienned
  • 3 Habanero Peppers Seeds Removed
  • 1 Lime
  • 1/4 Cup Orange Juice
  • 1 Tbsp Oregano
  • Salt To Taste

Instructions

For the Pickled Onions

  • Cut the red onion into slices and add them to a bowl with the habanero peppers (cut into slices and with the seeds removed), the oregano, lime juice, orange juice and salt to taste and then let that rest while you prepare the meat.

For the Achiote Marinade

  • Add all of the ingredients for the marinade to a food processor or blender and blend until well combined.
  • Add the meat, which should be cut into big pieces, to a large bowl with the marinade and then cover it. It is best to let it marinate for at least 3 hours in the refrigerator, but overnight is even better.

For the Cochinita Pibil (pressure cooker)

  • If you are using banana leaves, you will now quickly pass them over the burner of a hot stove to soften them slightly.
  • Add 1 liter of water and then add a steaming rack. On top of the steaming rack, put a layer of banana leaves.
  • Add the meat with the marinade on top of the banana leaves and cover with the remaining leaves before cooking it under high pressure for about an hour.
  • Once the meat is finished cooking, shred it add it to a large pan with a little bit of oil and cook for about 2 minutes before serving with warm corn tortillas and the pickled onions.

Nutrition

Serving: 1Serving

The post Authentic Cochinita Pibil Recipe appeared first on My Latina Table.

Authentic Platanos Rellenos (Stuffed Plantain Recipe)

Inside: Check out this recipe for platanos rellenos de queso, or cheese stuffed ripe plantains, and get ready to be blown away – they are so delicious! Platanos rellenos, or …

The post Authentic Platanos Rellenos (Stuffed Plantain Recipe) appeared first on My Latina Table.

Inside: Check out this recipe for platanos rellenos de queso, or cheese stuffed ripe plantains, and get ready to be blown away – they are so delicious!

Platanos rellenos with beans

Platanos rellenos, or stuffed plaintains, are a staple at Mexican homes. This is because they are inexpensive to make, you can make a lot of them at the same time, and they are so flavorful! These are very common in my home state of Veracruz, Mexico and I am excited to share this special recipe with all of you.

What are Platanos Rellenos?

Platanos rellenos is a staple dish in Mexico, but especially in the southern states of Veracruz, Chiapas, and Tabasco where a lot of sweet plantains are produced and harvested. There are different ways of making this recipe. They basically consist of making a “tortilla” from the plantains, stuffing it with the filling of your choice, and then frying in oil.

platanos rellenos from a different angle

Platanos rellenos can be enjoyed for breakfast, lunch, or dinner and any time of year. It can be served as an appetizer, side dish, or a main meal also.

The filling for stuffed plantains can vary depending on the region where you are located. Sometimes it is savory and sometimes it is sweet, but in each case the plantains should be ripe, but still with some firmness. In Veracruz, where I grew up, queso fresco is the most popular filling.

What kind of Plantain should you use for this recipe?

Plantains are a very versatile and nutritious ingredient, and they can be used in many different recipes. There are green plantains, which can be prepared and eaten like fries, and ripe plantains (platano macho), which we will use in this recipe.

In this case, they should be pretty ripe (not green, but also not too ripe). They should have a uniform yellow color (yellow plantains) and that is when you know they are perfect to use for this recipe.

How do you make Platanos Rellenos?

Recipes don’t get much more simple than this one. It is super easy to make and you can make a lot of them in a short period of time. To start, you will need the following ingredients:

  • ripe plaintains (they should still be firm)
  • shredded Oaxaca or Manchego cheese (you can replace with mozzarella if you can’t find the others)
  • Sugar
  • Oil for frying
  • sour cream or media crema
  • shredded cheese for the top or queso fresco
  • refried beans
  • tortilla chips

After gathering the ingredients, start by washing the plantains and cutting off the ends of the plantains. Next, make a horizontal slit in the peel through the length of the plaintain and cook them in a large pot for about 15 minutes with water on medium-high heat. You will know they are ready when the plantain peel starts to open up. Remove from the heat and then continue by removing the peel completely with tongs so you don’t burn yourself.

Next, place plantains in a large bowl and smash them until they form a soft texture, similar to a puree. Now, add the sugar and mix well with a mixing sppon. Let this cool until it at room temperature.

Knead the plantain for a couple of minutes after it has cooled down. If it is too soft, you can add a couple tablespoons of flour until it has the consistency of tortilla masa (dough).

Now, on a flat surface, form balls with the plantain mixture and flatten using a tortilla press. If you don’t have one, you can just use your hands to flatten it. Add a generous portion of cheese to the middle and then fold each end towards the middle and then fold the corners up slightly (kind of like plantain canoes – canoas de platano). The goal here is to prevent the cheese from coming out when you are frying them.

Heat oil over medium-high heat and fry each plantain for about 3 minutes on each side until browned and the cheese is melted.

Serve with the beans, queso fresco, and tortilla chips and enjoy!

Check out these other great Mexican dishes

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Platanos Rellenos de Queso

Check out this recipe for platanos rellenos de queso, or cheese stuffed ripe plantains, and get ready to be blown away - they are so delicious!
Course Appetizer
Cuisine Mexican
Keyword plantains, platanos rellenos
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 5 Plantains
Calories 598kcal

Ingredients

  • 5 Ripe Plantains
  • 2 Cups Shredded Cheese Oaxaca, Manchego, or Mozzarella
  • 1 1/2 tbsp sugar
  • 1/4 cup oil

Garnishes

  • 1/2 cup crema
  • 1/2 cup queso fresco
  • refried beans
  • tortilla chips

Instructions

  • Start by washing the plantains and cutting off the ends of the plantains. Next, make a horizontal slit in the peel through the length of the plaintain and cook them in a large pot for about 15 minutes with water on medium-high heat. You will know they are ready when the plantain peel starts to open up. Remove from the heat and then continue by removing the peel completely with tongs so you don't burn yourself.
  • Next, place plantains in a large bowl and smash them until they form a soft texture, similar to a puree. Now, add the sugar and mix well with a mixing sppon. Let this cool until it at room temperature.
  • Knead the plantain for a couple of minutes after it has cooled down. If it is too soft, you can add a couple tablespoons of flour until it has the consistency of tortilla masa (dough).
  • On a flat surface, form balls with the plantain mixture and flatten using a tortilla press. If you don't have one, you can just use your hands to flatten it. Add a generous portion of cheese to the middle and then fold each end towards the middle and then fold the corners up slightly. The goal here is to prevent the cheese from coming out when you are frying them.
  • Heat oil over medium-high heat and fry each plantain for about 3 minutes on each side until browned and the cheese is melted.
  • Serve with the beans, queso fresco, and tortilla chips and enjoy!

Nutrition

Serving: 1Plantain | Calories: 598kcal | Carbohydrates: 72g | Protein: 15g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 474mg | Potassium: 821mg | Fiber: 4g | Sugar: 9g | Vitamin A: 507IU | Vitamin C: 36mg | Calcium: 337mg | Iron: 2mg

The post Authentic Platanos Rellenos (Stuffed Plantain Recipe) appeared first on My Latina Table.

Ensalada Rusa (Russian Potato Salad) Recipe

Inside: Learn how to make ensalada rusa, or traditional Russian potato salad, which is a perfect appetizer that you can make in no time at all! With so many delicious …

The post Ensalada Rusa (Russian Potato Salad) Recipe appeared first on My Latina Table.

Inside: Learn how to make ensalada rusa, or traditional Russian potato salad, which is a perfect appetizer that you can make in no time at all!

Ensalada Rusa Recipe in a bowl with chiles

With so many delicious main dishes available, sometimes side dishes can be neglected. Today, however, I am going to share one of my favorites, which goes well with so many different recipes. The recipe I am talking about is called “ensalada rusa” in Spanish, but it is also known as Russian potato salad, salad olivier, or oliver potato salad.

This recipe is perfect for any time of year and can be prepared very quickly if you are looking for a delicious side dish or even a simple main meal. Although this recipe is popular around the world, especially in eastern European countries, it has become a common staple in latin america as well and you will often see it on holiday tables and for family gatherings in Mexico. My version of this potato salad is a different version than one that you might find in other countries, because I like to add chopped chiles to add some spice.

Russian Potato Salad in a bowl

What is ensalada rusa?

Ensalada rusa is one of the simplest recipes you will find, since you just need to cook a few ingredients and mix them together with a bit of creamy mayo or sour cream. It is a great last minute option when you are looking for a side dish and is a great way to incorporate lots of veggies and protein into your meal. In Mexico, we often make this to accompany some of our more traditional recipes like barbacoa or birria.

This Russian potato salad recipe is a cold salad, so it is great not only for the holidays, but also during the hot summer afternoons when you are looking for something cool. It is easy to make, and you can easily come up with your own spin on the original recipe by switching up some of the ingredients. You can add chiles like I do, or even fresh dill pickles, which is popular in some variations. Any way you do it, this is sure to be a hit with everyone who tries it.

How to you make ensalada rusa?

Like I said above, this is an extremely simple recipe to make. You can come up with your own variation or follow this recipe exactly. To do that, you will need the following ingredients.

  • Boneless skinless chicken breast
  • Garlic cloves
  • Onion
  • Water
  • Salt
  • Carrots, chopped into small cubes
  • Potatos, chopped into small cubes
  • a can of pickled jalapenos or other green chiles
  • mayonnaise
  • Sour cream

The first step is prepare the shredded chicken. If you already have rotisserie chicken or some other cooked chicken, you can skip this step and just shred about a cup. If you do not have cooked chicken ready, then place the chicekn breast in a large pot with water, salt, 1/4 onion, and 2 cloves of garlic. Bring to a boil and cook through, before allowing it to cool down. At that point, shred the chicken and set it aside.

Ensalada Rusa from above

If you are cooking the chicken in the previous step, then remove the onion and garlic and add the potatoes and carrots and cook over medium-high heat for about 5 minutes. If you are using chicken that you already had, then you can follow the same step, but cook in water or chicken stock.

Next, strain the vegetables and set them aside.

In a large mixing bowl, combine the sour cream and mayo with a pinch of salt, mixing well. Next, add the shredded chicken a little at a time, stirring until it is well incorporated.

Finally, add the rest of the ingredients, including the cooked veggies, the diced chiles, and the salt. If you are making this creamy potato salad as a main dish, you can serve it now with crackers or tostadas. If you are using it as a side dish, make you you make a lot, since everyone will be goingn back for seconds!

Let me know in the comments below how it turns out!

Check out these other tasty side dishes

Russian Potato Salad in a bowl
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Ensalada Rusa (Russian Potato Salad)

Learn how to make ensalada rusa, or traditional Russian potato salad, which is a perfect appetizer that you can make in no time at all!
Course aperetivo, Appetizer
Cuisine Mexican, russian
Keyword carrots, ensalada rusa, mashed potatoes, russian salad
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 12 Servings
Calories 197kcal

Ingredients

  • 1 Boneless, Skinless Chicken Breast
  • 2 Garlic Cloves
  • 1/4 Onion
  • 4 Cups Water
  • 1 tsp Salt
  • 6 Medium Carrots Chopped into small cubes
  • 4 Large Potatoes Chopped into small cubes
  • 1 can Pickled jalapenos or other green chiles (small can)
  • 1 Cup Mayonnaise
  • 1 Cup Sour Cream
  • Salt to taste

Instructions

  • The first step is prepare the shredded chicken. If you already have rotisserie chicken or some other cooked chicken, you can skip this step and just shred about a cup. If you do not have cooked chicken ready, then place the chicekn breast in a large pot with water, salt, 1/4 onion, and 2 cloves of garlic. Bring to a boil and cook through, before allowing it to cool down. At that point, shred the chicken and set it aside.
  • If you are cooking the chicken in the previous step, then remove the onion and garlic and add the potatoes and carrots and cook over medium-high heat for about 5 minutes. If you are using chicken that you already had, then you can follow the same step, but cook in water or chicken stock.
  • Strain the vegetables and set aside.
  • In a large mixing bowl, combine the sour cream and mayo with a pinch of salt, mixing well. Next, add the shredded chicken a little at a time, stirring until it is well incorporated.
  • Add the rest of the ingredients, including the cooked veggies, the diced chiles, and the salt. If you are making this creamy potato salad as a main dish, you can serve it now with crackers or tostadas. If you are using it as a side dish, make you you make a lot, since everyone will be goingn back for seconds

Nutrition

Serving: 1Serving | Calories: 197kcal | Carbohydrates: 6g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 828mg | Potassium: 220mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5711IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg

The post Ensalada Rusa (Russian Potato Salad) Recipe appeared first on My Latina Table.

Authentic Empanadas de Manjar Recipe (Manjar Empanadas)

Inside: Empanadas de manjar, or manjar empanadas is a sweet version of a Mexican classic, originating in Veracruz. Check out the recipe below! Empanadas de manjar blanco, or manjar empanadas …

The post Authentic Empanadas de Manjar Recipe (Manjar Empanadas) appeared first on My Latina Table.

Inside: Empanadas de manjar, or manjar empanadas is a sweet version of a Mexican classic, originating in Veracruz. Check out the recipe below!

empanadas de manjar on a plate

Empanadas de manjar blanco, or manjar empanadas is a simple and traditional recipe from the state of Veracruz in Mexico. You can easily make them at home and they are sure to be a hit with everyone.

What are Empanadas de Manjar?

This recipe is a delicious dessert that your taste buds will enjoy. It is a sweet variation of normal empanadas, which traditionally are filled with cheese or meat. The word empanada comes from the verb “empanar” in Spanish, which means to wrap in bread or dough. They were originally made by travelers who liked to pack them when they went out to work or to travel since they were easy to carry.

empanadas de manjar with cinnamon and raisins

This version of empanadas de manjar is how they are prepared in Veracruz, Mexico and they are very popular year-round, but even moreso during the Christmas holiday season. There are different types of manjar, but today I will share how to make manjar de arroz (rice manjar). There is nothing better than enjoying these delicious empanadas with creamy hot chocolate on a cold afternoon. It has a perfect combination of flavor, aromas, and textures that people of all ages will enjoy.

You can follow the same instructions for making these empanadas, and fill them with something else such as dulce de leche, jam, caramel, cream cheese, or fruit. There are so many options, and you will have fun finding what you enjoy the most!

How do you make Manjar Empanadas?

This is a simple recipe that anyone can make. The secret is in the masa, or dough, of the empanadas. It is important to knead it well and let it rest for about an hour before filling and frying them.

You will need the following ingredients to get started – the first set of ingredients are for the manjar and the next set are for the empanadas:

  • Rice
  • Evaporated milk
  • Whole milk
  • Sweetened condensed milk
  • Sugar
  • Water
  • Cinnamon stick
  • vanilla extract
  • raisins (optional)
  • ground cinnamon
  • Flour
  • Sugar
  • Olive oil
  • powdered milk (optional)
  • Salt
  • warm water
  • Oil (for frying)

To make this, you will need to make the manjar in advance by following these steps.

Manjar

manjar de arroz with raisins and cinnamon

Rince the rice first, and add it to a large bowl of water and the cinnamon stick for at least 3 hours and let it soak.

When the rice is softened, blend it in the blender with half of the water that you used to soak it and the cinnamon. Next, add the rest of the soaking water to a large pot with a small piece of cinnamon stick and let it boil before lower the heat and letting it simmer.

Add the blended rice mixture to the pot a little bit at a time, stirring constantly so it doesn’t stick to the pot. When it starts to thicken slightly, add the whole milk and stir for about five minutes. Add the evaporated milk and condensed milk and the sugar and continue stirring. If you are using raisins, you can add those at this point also.

Let it cook for about 5 more minutes and set aside to use in the next part of the recipe.

Empanada Dough

Add the flour to a large bowl or baking dish and make a large hole in the middle (like a volcano). In the center, add the sugar, salt, powdered milk, and olive oil. Add the water a litle bit at a time as you slowly mix the ingredients together until it reaches a smooth and pliable texture. You will know it is done when it doesn’t stick to your hands anymore.

Add the dough to a bowl that is coated in a small amount of oil and cover with plastic wrap or a towel and let it rest for about an hour.

Remove the dough from the bowl at this point and knead it for a few seconds and then stretch it out into a tube shape and cut it into equal portions before rolling each portion into a ball shape.

On a floured surface, using a rolling pin, flatten each ball into a thin tortilla. Add the manjar to the center and fold in half. Close the empanada by lightly pressing down on the joined edges, making sure that it is sealed well so they do not open when you fry them.

Fry each empanada in a frying pan with oil for about two minutes each. Remove and place on a paper towel, sprinkling sugar over the top. Serve warm with hot chocolate!

Check out these other recipes

empanadas de manjar on a plate
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Empanadas de Manjar

Empanadas de manjar, or manjar empanadas is a sweet version of a Mexican classic, originating in Veracruz. Check out the recipe below!
Course Dessert
Cuisine Mexican
Keyword Manjar
Prep Time 6 hours
Cook Time 20 minutes
Servings 20 Empanadas
Calories 337kcal

Ingredients

For the Manjar

  • 1 Cup Rice
  • 1 Can Evaporated Milk 8 oz
  • 2 Cups Whole Milk
  • 1 Cup Sweetened Condensed Milk
  • 2 tbsp sugar
  • 1 liter water
  • 1 cinnamon stick
  • 1 tsp vanilla extract
  • 100 grams raisins optional
  • 1 tsp ground cinnamon

For the Empanadas de Manjar

  • 4 cups flour
  • 6 tbsp sugar
  • 6 tbsp olive oil
  • 2 tbsp powdered milk optional
  • 1/2 tsp salt
  • 1 cup warm water
  • 1/2 cup canola oil
  • 2 cups Manjar from previous steps

Instructions

For the Manjar

  • Rince the rice first, and add it to a large bowl of water and the cinnamon stick for at least 3 hours and let it soak.
  • When the rice is softened, blend it in the blender with half of the water that you used to soak it and the cinnamon. Next, add the rest of the soaking water to a large pot with a small piece of cinnamon stick and let it boil before lower the heat and letting it simmer.
  • Add the blended rice mixture to the pot a little bit at a time, stirring constantly so it doesn't stick to the pot. When it starts to thicken slightly, add the whole milk and stir for about five minutes. Add the evaporated milk and condensed milk and the sugar and continue stirring. If you are using raisins, you can add those at this point also.
  • Let it cook for about 5 more minutes and set aside to use in the next part of the recipe.

For the Empanadas

  • Add the flour to a large bowl or baking dish and make a large hole in the middle (like a volcano). In the center, add the sugar, salt, powdered milk, and olive oil. Add the water a litle bit at a time as you slowly mix the ingredients together until it reaches a smooth and pliable texture. You will know it is done when it doesn't stick to your hands anymore.
  • Add the dough to a bowl that is coated in a small amount of oil and cover with plastic wrap or a towel and let it rest for about an hour.
  • Remove the dough from the bowl at this point and knead it for a few seconds and then stretch it out into a tube shape and cut it into equal portions before rolling each portion into a ball shape.
  • On a floured surface, using a rolling pin, flatten each ball into a thin tortilla. Add the manjar to the center and fold in half. Close the empanada by lightly pressing down on the joined edges, making sure that it is sealed well so they do not open when you fry them.
  • Fry each empanada in a frying pan with oil for about two minutes each. Remove and place on a paper towel, sprinkling sugar over the top. Serve warm with hot chocolate!

Nutrition

Serving: 1Empanada | Calories: 337kcal | Carbohydrates: 47g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 114mg | Potassium: 237mg | Fiber: 1g | Sugar: 16g | Vitamin A: 130IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg

The post Authentic Empanadas de Manjar Recipe (Manjar Empanadas) appeared first on My Latina Table.

Authentic Mexican Huevos Divorciados Recipe (Divorced Eggs)

Inside: Learn how to make an authentic, delicious Mexican breakfast called huevos divorciados, or “divorced eggs” in English. You may have heard of huevos rancheros, but have you heard of …

The post Authentic Mexican Huevos Divorciados Recipe (Divorced Eggs) appeared first on My Latina Table.

Inside: Learn how to make an authentic, delicious Mexican breakfast called huevos divorciados, or “divorced eggs” in English.

huevos divorciados with beans, chorizo and tortilla chips

You may have heard of huevos rancheros, but have you heard of huevos divorciados? I am guessing that maybe you haven’t, unless you are from Mexico or are very familiar with Mexican cuisine! This huevos divorciados recipe is delicious and is one of my favorite breakfast dishes. It has everything you need – corn tortillas, salsa roja, salsa verde, refried beans, and of course, sunny-side-up eggs. They are called “divorced eggs” because they have two types of salsas, separated on the plate. They are delicious, easy to make, and very practical.

What are Huevos Divorciados?

Huevos divorciados are a traditional breakfast originating in central Mexico, which consists of two fried eggs (huevos estrellados or sunny side up eggs) on top of a fried tortilla, with one egg covered in a red sauce (salsa roja), and the other in a green sauce (salsa verde). To keep them separate (aka divorced), there is a column of refried beans with queso fresco and tortilla chips. In the alternative, you can make chilaquiles rojos and put those in the middle to separate the eggs.

Huevos divorciados from a top angle

In Mexico, we say that that the red salsa represents the woman and the green salsa represents the man. I am not sure why, but that is the tradition! Huevos divorciados is in essence a variation of huevos rancheros, which is another very popular Mexican breakfast.

Eggs, being a very nutritious ingredient, is very popular in Mexican cuisine and there are many ways to prepare it incorporating popular Mexican flavors, and in most cases homemade salsas. Huevos, or eggs, are inexpensive and easy to make in many different ways. Keep reading to find out how to make this quick and humble meal.

How do you make Huevos Divorciados?

This is one of the most simple recipes that you can make for breakfast. I am including links to my salsa roja and salsa verde recipes, but if you want to use a different salsa or even a store bought salsa, you can do that and they will still be great. I always think that homemade is better, but sometimes convenience wins out in the end!

Divorced Eggs on a plate with salsas on the side

For this recipe, you will need the following ingredients (for two people):

  • 4 corn tortillas
  • 4 eggs
  • salt to taste
  • 1/2 cup of oil
  • salsa roja
  • salsa verde
  • refried black beans (frijoles refritos)
  • fried tortillas (cut into triangles)
  • Queso fresco
  • crispy bits of chorizo (optional)

Preparing this meal is so easy! Just follow these steps.

First, prepare the salsas following the recipes above or you can use your own salsa recipe. Once those are ready, you can start putting the dish together.

Now, add enough oil to fry the tortillas in a frying pan over medium-low heat and fry them slighly, but don’t let them get to crispy. Use paper towels to get rid of thte excess oil. In the same pan, fry the tortillas. If you like them sunny side up, that is fine, but if you prefer that they are cooked all the way through, you can do it that way too!

Finally, get your serving plate out and start by placing the two fried tortillas on the plate and place one egg on top of each. Make a division between the two tortillas and eggs with refried beans and then top each egg with a different salsa – one with salsa roja and the other with salsa verde. Add the queso fresco, chorizo, and some tortilla chips with the beans and it is ready to go!

Here are some other delicious Mexican breakfasts that you may enjoy

huevos divorciados with beans, chorizo and tortilla chips
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Huevos Divorciados

Learn how to make an authentic, delicious Mexican breakfast called huevos divorciados, or "divorced eggs" in English.
Course Breakfast
Cuisine Mexican
Keyword huevos, huevos divorciados, huevos rancheros
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 Servings
Calories 477kcal

Ingredients

Garnishes

  • 1 cup refried black beans
  • tortilla chips
  • 1/2 cup queso fresco
  • 1/4 cup cooked chorizo

Instructions

  • Prepare the salsas, or use store bought.
  • Fry the tortillas in a frying pan with the oil until they are fried, but not hard like tostadas. Pat dry with paper towels and set aside.
  • Fry the eggs to your desired doneness in a frying pan with the oil. Pat dry the excess oil with paper towels.
  • Place two tortillas per plate and put one egg on each.
  • Divide with the refried beans and then add salsa verde to one egg and salsa roja to the other.
  • Add the additional garnishes to the beans in the center of the plate and serve hot.

Nutrition

Serving: 1Serving | Calories: 477kcal | Carbohydrates: 39g | Protein: 22g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 347mg | Sodium: 1546mg | Potassium: 520mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1393IU | Vitamin C: 3mg | Calcium: 216mg | Iron: 3mg

The post Authentic Mexican Huevos Divorciados Recipe (Divorced Eggs) appeared first on My Latina Table.

Mexican Pork Adobo Recipe

Inside: Mexican Pork Adobo is a delicious and flavorful recipe from Mexico that you will fall in love with the first time you try it. Find out how to make …

The post Mexican Pork Adobo Recipe appeared first on My Latina Table.

Inside: Mexican Pork Adobo is a delicious and flavorful recipe from Mexico that you will fall in love with the first time you try it. Find out how to make it below.

Mexican Pork Adobo with rice on a plate

Mexican pork adobo is a very popular dish that is served often a birthday and wedding celebrations in Mexico. It has a flavorful sauce called Mexican adobo that takes this meal to the next level. The adobo sauce, combined with juicy pork meat will have you and your guests coming back for more. It is a great recipe when you need to serve a lot of people, or when you want to treat your family to a special meal. It is a simple recipe, but very flavorful!

What is Mexican Pork Adobo?

Mexican pork adobo is a delicious dish which has is made with a base of adobo sauce, which can be used not only for pork but also for beef, fish, or chicken. There are different ways to make it, but today I am going to share the traditional way that I was taught and I hope it becomes a family favorite for you too.

The sauce used to make pork adobo is similar to mole, but it has less ingredients. It is made with a special combination of chiles such as guajillo chiles, pasilla chiles, and chile ancho. Those are then combined with different spiced and white vinegar, resulting a deep red color that is characteristic of this dish.

Pork Adobo with dark red color

Adobo was used traditionally as a way to preserve meats so that they could last longer. As time went by, however, the recipes were adapted and changed which resulted in the large variety of adobo recipes that you will find today. The version I am going to share today has a little bit of spice, but it is not overwhelming, so everyone can enjoy it.

How do you make Mexican Pork Adobo?

Although this recipe has many ingredients, it is pretty simple to prepare. You can make it more or less spicy depending on your personal tastes.

Pork Adobo from a different angle

To make it, you will need to prepare the pork and also the adobo sauce, using the following ingredients.

For the Pork:

  • small pieces of pork (you can use pork shoulder, pork butt, pork tenderloin, pork ribs, or another cut)
  • onion
  • garlic cloves
  • bay leaves
  • water
  • salt

For the Adobo Sauce

  • guajillo chiles
  • ancho chiles
  • pasilla chiles
  • morita chiles
  • onion
  • garlic cloves
  • cumin, oregano, whole peppercorn, allspice
  • cinnamon stick
  • corn tortilla or a piece of stale white bread (for thickening the adobo)
  • pork lard or oil
  • white vinegar
  • orange juice
  • salt

Once you have all of these ingredients ready, you will use the following cooking process to make this recipe.

Place the pork in a large pot with the water, 1/2 onion, head of garlic, bay leaf and salt and bring it to a boil. When it reaches a boil, there will probably be some foam at the top of the water, which you should remove and then let the pork cook for about 40 minutes, or until it is cooked through. You can also opt to cook the pork in a pressure cooker so that it is cooked more quickly, but that is up to you.

Once cooked, remove the pork and allow it to cool, setting aside the liquid from the cooking process so that you can use it in a later step.

For all of the chiles except the morita chiles, remove the stems and seeds. Then roast them all (including morita chiles) in a wide pan, flipping them often so they don’t burn. Do this for about a minute and remove from the heat.

In the same frying pan, roast the onion and garlic cloves until they start to change colors and then add the rest of the spices (including the cinnamon sticks) for about a minute.

The next step is to add the chiles to 2 cups of the broth that you made when cooking the pork until they are softened. Fry the tortilla or stale bread in 1 tablespoon of pork lard or oil and then add to the broth with the chiles. Add the rest of the ingredients to a blender with the chiles, tortilla or bread, and broth and blend well. You will then strain the resulting mixture setting aside the sauce and disposing of what remains in the strainer.

In a large pot, add 3 tablespoons of pork lard or oil over high heat and fry the pork meat. When the pork is gold brown, add the adobo sauce and let cook for about 10 minutes. When it starts to boil, lower the heat to medium heat or low heat and let cook for 25 more minutes. Add salt if needed.

Serve with rice, beans, and tortillas and enjoy!

Check out these other similar recipes

Pork Adobo with dark red color
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Mexican Pork Adobo

Mexican Pork Adobo is a delicious and flavorful recipe from Mexico that you will fall in love with the first time you try it.
Course Main Course
Cuisine Mexican
Keyword adobo, pork, pork adobo
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 Servings
Calories 343kcal

Ingredients

For the Pork

  • 2 lbs pork meat cut into small pieces
  • 1/2 onion
  • 1 head of garlic
  • 3 bay leaves
  • 2 liters water
  • salt to taste

For the Adobo Sauce

  • 10 guajillo chiles
  • 5 ancho chiles
  • 5 pasilla chiles
  • 3 morita chiles
  • 1/2 white onion
  • 6 garlic cloves
  • 1 tsp cumin
  • 1 tsp dry oregano
  • 4 peppercorns
  • 4 pieces allspice
  • 4 cloves
  • 1 cinnamon stick
  • 1 tortilla or stale bread
  • 4 tbsp pork lard or canola oil
  • 1 tbsp white vinegar
  • 1 cup orange juice
  • salt to taste

Instructions

For the Pork

  • Add the pork, onion, head of garlic, bay leaves, and salt to a large pot and bring to a boil.
  • When it starts to boil, remove any foam that rises to the top and dispose.
  • Let cook for about 40 minutes or until cooked through. You can also use a pressure cooker or instant pot for this step to cook it more quickly.
  • Remove the pork from the broth and let it cool. Set aside the broth since you will use it in one of the next steps.

For the Adobo Sauce

  • Remove the stems and seeds from all of the chiles except the morita chiles
  • Briefly grill all of the chiles (including morita) in a frying pan, moving constantly so they don't burn. When they have softened slightly, remove from the heat.
  • In the same pan, grill the onions and garlic cloves until they start to change colors and add the rest of the spices and herbs, including the cinnamon stick, and grill for another minute.
  • Add 2 cups of the broth from cooking the meat to a large pot and heat it up. Add the chiles and let soak until they are soft.
  • In a separate pan, add 1 tablespoon of pork lard or oil and fry the tortilla or stale bread, and then add to the pot with the chiles and broth.
  • Blend the chiles, bread or tortilla, broth, and the rest of the ingredients and strain. The resulting sauce will be used in the next step, but you can dispose of whatever remains in the strainer. Set aside.

To Finish the Pork Adobo

  • Add 3 tablespoons of pork lard or oil to a large pot over high heat. Add the pork and fry it until golden brown.
  • Add the adobo sauce and let cook for about 10 minutes.
  • When it starts to boil, lower to medium-low heat and let cook for 25 minutes. Add salt to taste.

Nutrition

Serving: 1Serving | Calories: 343kcal | Carbohydrates: 29g | Protein: 25g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 74mg | Sodium: 118mg | Potassium: 1091mg | Fiber: 10g | Sugar: 14g | Vitamin A: 8644IU | Vitamin C: 26mg | Calcium: 69mg | Iron: 4mg

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Creamy Mango Gelatin (Gelatina de Mango)

Inside: This creamy mango gelatin is a perfect dessert for any time of year that will have you and your guests asking for more. Mexico may be more known for …

The post Creamy Mango Gelatin (Gelatina de Mango) appeared first on My Latina Table.

Inside: This creamy mango gelatin is a perfect dessert for any time of year that will have you and your guests asking for more.

mango gelatina before being cut

Mexico may be more known for its antojitos, like tacos, tostadas, empanadas, and more, but we also have some tasty desserts! Today I am going to share with you one of my favorite desserts, which is mango gelatina, made with fresh mangoes and also includes cream cheese to give it an even creamier texture.

Making homemade gelatin is really pretty simple, and there are many different combinations and ways to do it. Of course you can just buy the pre-flavored packets at the store, but making everything from scratch is an even better way to do it. I personally prefer to make this tasty mango dessert and others from home, especially on a hot day where the whole family is craving something sweet and delicious.

What is Mango Gelatin?

Mango gelatin, or in Spanish, Gelatina de Mango, is creamy, sweet, and a favorite dessert in my family. It is best when you can use ripe mangoes since they tend to be sweeter which will result in a better end result for this recipe. Gelatin in general is a favorite among children, and my kids are no exception. Whenever I make any variety, they gobble it up as fast as they can, but the mango flavor is always one of their favorites.

mango gelatin with a slice taken out

This tasty dessert is easy to make and won’t cost a lot of money either, so it is a perfect option for any family.

How do you make Mango Gelatin?

Like I said above, this recipe is easy to make and uses simple ingredients. You will need the following to get started:

  • Large, ripe mangoes (manila or ataulfo work great)
  • Whole Milk
  • Evaporated Milk
  • Sweetened condensed milk
  • Mexican crema
  • Cream cheese
  • Unflavored gelatin powder
  • warm water

Mango gelatin with other ingredients

Once you have gathered the ingredients, you will need to follow the instructions below.

First, you will need to sprinkle gelatin in the water and mix well to dissolve the gelatin powder. Let sit for about 15 minutes.

Next, peel the mangoes and cut the mango into medium-sized mango cubes. Add them to your blender or food processor with the whole milk and blend until it reaches a somewhat thick consistency.

Add the above mixture to a medium sized pan and and heat over medium heat, stirring often and not allowing it to boil. After about 5 minutes, lower to the lowest heat possible.

The next step is to heat the previously prepared gelatin mixture in the microwave for about 30 seconds so that it returns to a liquid state. Add to the pan with the fresh mango purée and mix well until completely disssolved. Remove from heat and let cool.

The final step is to blend the cream cheese, evaporated milk, crema, and sweetended condensed milk in a blender, adding that mixture to the mango mixture and stirring well. Add this to the gelatin mold of your choice and refrigerate for a minimum of 3-4 hours.

Check out these other desserts!

mango gelatina before being cut
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Creamy Mango Gelatin

This creamy mango gelatin is a perfect dessert for any time of year that will have you and your guests asking for more.
Course Dessert
Cuisine Mexican
Keyword dessert, gelatin, gelatina, mango, postre
Prep Time 30 minutes
Refrigeration Time 4 hours
Total Time 4 hours 30 minutes
Servings 10 Slices
Calories 246kcal

Ingredients

  • 4 Ripe Mangoes
  • 1/2 Cup Whole Milk
  • 1 Can Evaporated Milk 14 oz
  • 1 Can Condensed Milk 14 oz
  • 1 Can Table Cream Crema Mexicana 8 oz
  • 1 box Cream Cheese 8 oz
  • 10 tsp Unflavored Gelatin
  • 1/2 Cup water

Instructions

  • Sprinkle the unflavored gelatin into the water in a bowl and stir well. Let rest for 15 minutes.
  • Peel the mangoes and cut them into medium sized cubes.
  • Add the mangoes to a blender with the whole milk and blend. The consistency will be a bit thick.
  • Add the above mango mixture to a medium sized pan and heat over medium heat for about 5 minutes, not allowing it to boil. After 5 minutes have passed, lower heat to the lowest possible setting.
  • Put the bowl with the unflavored gelatin mixture in the microwave for about 30 seconds to return it to a liquid state.
  • Add the gelatin mixture to the mango mixture in the pan and stir until dissolved. Remove from heat and allow to cool.
  • Blend the cream cheese, evaporated milk, condensed milk, and table cream in a blender.
  • Add the above mixture to the mango mixture and stir well. Place in a large bundt pan and refrigerate for a minimum of 3-4 hours.

Nutrition

Serving: 1Slice | Calories: 246kcal | Carbohydrates: 38g | Protein: 10g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 102mg | Potassium: 412mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1108IU | Vitamin C: 32mg | Calcium: 232mg | Iron: 0.3mg

 

 

The post Creamy Mango Gelatin (Gelatina de Mango) appeared first on My Latina Table.

Authentic Mexican Molcajete Salsa Recipe (Salsa de Molcajete)

Inside: There are limitless varieties of salsas in Mexican cuisine – keep reading to learn how to make authentic molcajete salsa. One well-known fact about Mexicans is that we love …

The post Authentic Mexican Molcajete Salsa Recipe (Salsa de Molcajete) appeared first on My Latina Table.

Inside: There are limitless varieties of salsas in Mexican cuisine – keep reading to learn how to make authentic molcajete salsa.

molcajete salsa in a molcajete stone with ingredients next to it

One well-known fact about Mexicans is that we love spicy food. One of the best ways to incorporate it into our diet is with a huge variety of salsas. If you have followed me for awhile, you know that I have quite a few salsa recipes on my site. Each one is a little bit different. Although many of the salsa ingredients are similar, they each have their own twist that makes them unique.

Today, I am going to share a recipe for one of my favorite salsas – molcajete salsa. It is also known as salsa de molcajete or salsa molcajeteada. It is made using a a molcajete (Mexican mortar and pestle) which is made from volcanic rock, with a porous texture and which has three short legs and another stone made from the same material for grinding the ingredients.

With that said, if you don’t have a molcajete readily available (you can buy one here), then you can also use a food processor or a blender for this recipe too.

What is Molcajete Salsa?

Authentic Mexican Molcajete salsa is a very traditional Mexican salsa, made with fresh ingredients roasted in a comal or frying pan. It is a simple recipe made by grinding the ingredients in a molcajete, blender or food processor and served with your favorite Mexican dishes, including carne asada, or huevos rancheros. You can also just serve it with tortilla chips – this is a popular salsa at Mexican restaurants in the US.

salsa de molcajete from a differnet angle

Salsa de molcajete has an incredible explosion of flavor and is definitely one of my favorites! One reason for the depth of flavor is because the ingredients are roasted. This brings out the flavor of each incredient and gives it a rustic, but delicious flavor. You can make it very spicy or more mild or medium heat depneing on the the chiles that you add. Some people use habanero peppers, while others use something more mild such as jalapeño peppers or serrano peppers.

No matter how spicy you make it, you can be sure that it will be a hit and everyone will be asking for more.

How do you make Salsa Mocajeteada?

Salsa are rarely a perfect science with an exact amount of ingredients. Many people make them differently and give them their own special touch. However, if you follow these instructions and use these ingredients, you are sure to have a tasty appetizer on your table.

molcajete salsa ready to enjoy

You will need the following ingredients to make this recipe:

  • Ripe tomatoes (roma)
  • Tomatillos
  • Habaneros (or another pepper of your choice like jalapeños or serrano chiles.
  • Roasted Garlic cloves
  • White onion
  • Chopped Cilantro
  • Fresh Lime juice
  • Small amount of Salt (sea salt, kosher salt, or another type of salt is fine)
  • Water

To make the salsa, first start by cleaning and disinfecting all of the ingredients. Next, add the roma tomatoes, tomatillos, peppers, garlic and half of the onion to a comal or large frying pan (without oil) over medium-high heat, flipping them over every 2 minutes so they don’t burn.

Keep doing this until the tomatoes and tomatillos have started to get dark spots and the skin starts peeling. When that happens, remove the tomatoes and tomatillos, remove the rest of the skin and set aside so they can cool. Remove the rest of the ingredients from the heat as well.

If you are using a molcajete, the next step is to add the roasted onion and garlic with a little bit of salt to the molcajete and start to grind them together slowly. Start adding the peppers as you continue to grind the ingredients until they are incorporated. Add the tomatoes and continue to grind it together until a smooth paste is formed.

In order to reach the desired consistency, you will add a splash of water and lemon juice and then add additional salt to taste as needed.

Molcajete salsa is usually served directly in the molcajete. So, at this point, add the rest of the onion (diced) and chopped cilantro and give it a light stir. I think serving the salsa in the molcajete is a great way to add some character to the recipe, but you can serve it in a normal bowl as well if you prefer.

If you are using a blender or food processor, follow the same steps, using the blender or food processor to grind the ingredients up.

I hope you enjoy this and that it becomes one of your favorite recipes for salsa like it is for me. Let me know in the comments below how it turns out!

Check out these other salsa recipes

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Authentic Molcajete Salsa

There are limitless varieties of salsas in Mexican cuisine - keep reading to learn how to make authentic molcajete salsa.
Course Appetizer, salsa
Cuisine Mexican
Keyword molcajete, molcajete salsa, salsa de molcajete, salsa molcajeteada
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 40 servings (tablespoon size)
Calories 4kcal

Ingredients

  • 3 Roma Tomatoes
  • 3 Tomatillos remove outer skin
  • 6 Habanero peppers Jalapeno or serrano work also
  • 1 Clove of Garlic
  • 1 Large Onion 1/2 of onion should be diced
  • 1/4 bunch cilantro chopped
  • 1/2 Lime Just the juice
  • Salt to taste
  • 1/4 Cup Water

Instructions

  • Using a comal or frying pan without oil, add the tomatoes, tomatillos, habaneros, garlic, and half of the onion cut into 4 pieces, and heat over medium-high heat. Turn the ingredients every 2 minutes and roast until the tomatoes and tomatillos start to have dark spots and the skin starts to peel.
  • Remove the comal or frying pan from the heat and peel the tomatoes and tomatillos, setting aside and allowing to cool for a few minutes.
  • Add the onion, garlic and a pinch of salt to the molcajete, food processor, or blender and grind or blend briefly before adding the habaneros or other peppers a little bit at a time.
  • Next add the tomatoes and tomatillos until a smooth paste is formed.
  • Add the water and lemon juice and additional salt to taste.
  • Serve directly in the molcajete or in another bowl, adding the rest of the diced onion and cilantro and stirring to combine.

Nutrition

Serving: 1serving (tablespoon size) | Calories: 4kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg

The post Authentic Mexican Molcajete Salsa Recipe (Salsa de Molcajete) appeared first on My Latina Table.

Authentic Chalupas Poblanas Recipe

Inside: Chalupas Poblanas is an authentic, delicious and traditional Mexican “antojito” that originated in the state of Puebla in Mexico. Keep reading to learn more about it and how to …

The post Authentic Chalupas Poblanas Recipe appeared first on My Latina Table.

Inside: Chalupas Poblanas is an authentic, delicious and traditional Mexican “antojito” that originated in the state of Puebla in Mexico. Keep reading to learn more about it and how to make it.

chalupas poblanas on an orange plate

In Mexico, we always look for an opportunity to celebrate so that we can make and share delicious food with friends and family. One type of food that is always popular are what are known as “antojitos”, roughly translated to “little cravings” or “snacks”, but these are not like your normal snacks in the United States. I would say the more equivalent comparison would be street food or appetizers.

In any case, there are so many different types of antojitos, such as tostadas, empanadas, gorditas, picadas, and of course chalupas.

What are Chalupas Poblanas?

If you are in the US, you may have a different idea of what chalupas are if you have tried the Taco Bell version. While those may be good for some people, they are not really authentic chalupas. Authentic chalupas are actually more similar to a tostada or picada, consisting of fried corn tortillas, covered with salsa roja or salsa verde, with shredded chicken, beef, or pork and diced onions (cebolla picada).

Chalupas Poblanas with salsas in the background

Chalupas poblanas, as the name suggests, are the variety of chalupas that you will find most often in the state of Puebla, which is located in central Mexico. You will find dozens of street vendors selling these on the fines de semana (weekends), and at fairs, and other celebrations.

The name comes from the word “txalupa” (barco) which were canoe-like boats, that Mexicans used to navegate the canals of the great city of Tenochtitlan in the prehispanic era. Over time, chalupas have become a staple of the gastronomía mexicana.

Chalupas poblanas are definitely one of the most popular snacks, and are a great option for a movie night with your family, an appetizer at a family gathering, or just whenever you are craving delicious Mexican food.

How do you make Chalupas Poblanas?

In Mexico, you can find this delicious meal at street vendors, sidewalk vendors, or at restaurants called “chaluperias” that are dedicated only to making chalupas. However, you can also easily make them at home by following the recipe below and these instructions.

Chalupas poblanas from a different angle

You will need the following ingredients to make this tasty recipe.

  • Prepared tortilla masa. If you have a Mexican market in your city (if you are not in Mexico) then you will be able to find this. Just ask for “masa preparada” and they will know what you are talking about. You can also use pre-made tortillas to make this go more quickly, but if you use prepared masa, you will be able to get a more authentic taste and thickness. If you can’t find prepared tortilla masa, you can also find a corn tortilla flour and follow the instructions on the package to prepare it.
  • Pork lard or another oil for frying.
  • Shredded Chicken Breast (you could also use rotisserie chicken or another type of meat if you prefer).
  • Salsa Verde
  • Salsa Roja
  • Queso Fresco
  • Mexican crema (table cream) or sour cream
  • Salt

You can really use any green salsa or red salsa, but I included links to my recipes for each above if you want to try something homemade.

If you are using the masa preparada or the corn tortilla mix, once you have the dough separated into small portions, you will use a tortilla press to make the tortillas. They should be a small tortilla, smaller than a normal one, but a bit thicker.

In a large frying pan, add the pork lard, vegetable oil, or other frying oil and heat to medium-high heat. Fry each tortilla for 2 minutes on each side, adding a bit of the lard or oil with a spoon to the top of each as they cook. Remove from the frying pan and use paper towels to remove the excess oil.

When the tortillas are done, put 4 or 5 per plate and add the salsa roja or verde to each, and then add the shredded chicken, queso fresco, crema or sour cream, and diced onion.

I know you will love these! Let me know in the comments below how it goes. 

Similar recipes you may enjoy:

chalupas poblanas on an orange plate
Print

Authentic Chalupas Poblanas Recipe

Chalupas Poblanas is an authentic, delicious and traditional Mexican "antojito" that originated in the state of Puebla in Mexico. Keep reading to learn more about it and how to make it.
Course Appetizer
Cuisine Mexican
Keyword antojitos, chalupas, mexican food
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 Chalupas
Calories 225kcal

Ingredients

  • 1 kg masa preparadas or 20 corn tortillas
  • 1/2 cup lard or other frying oil
  • 1 chicken breast shredded
  • 1 cup salsa verde
  • 1 cup salsa roja
  • 1/2 cup queso fresco
  • 1/2 cup crema or sour cream
  • 1/4 cup diced onions

Instructions

  • If you are making the tortillas, separate the masa preparada in twenty portions of the same size and use a tortilla press to make tortillas that are slightly smaller than a normal corn tortilla, but a little bit more thick.
  • Heat up the lard or oil in a large frying pan and fry each tortilla for 2 minutes on each side. Wipe off excess oil with paper towels.
  • Add salsa roja or salsa verde to each tortilla and add the chicken, queso fresco, crema or sour cream, and diced onions and serve.

Nutrition

Serving: 1chalupa | Calories: 225kcal | Carbohydrates: 40g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 230mg | Potassium: 239mg | Fiber: 4g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 4mg

The post Authentic Chalupas Poblanas Recipe appeared first on My Latina Table.

Authentic Salsa Macha Recipe from Veracruz Mexico

Inside: If you are looking for a spicy salsa, then this salsa macha recipe is for you! Keep reading to find out how to make it at home. Salsa macha, …

The post Authentic Salsa Macha Recipe from Veracruz Mexico appeared first on My Latina Table.

Inside: If you are looking for a spicy salsa, then this salsa macha recipe is for you! Keep reading to find out how to make it at home.

Salsa Macha with tortilla chips in a white bowl

Salsa macha, which is also known as “sesame seed salsa” or “chili oil” is perfect for accompanying your favorite Mexican recipes. It is easy to make and has so much flavor that you will fall in love the first time that you make it. It is very spicy though, so make sure you like spicy food if you are going to make this recipe!

Salsa macha, which is also known as “sesame seed salsa” or “chili oil” is perfect for accompanying your favorite Mexican recipes. It is easy to make and has so much flavor that you will fall in love the first time that you make it. It is very spicy though, so make sure you like spicy food if you are going to make this recipe!

What is Salsa Macha?

Salsa macha originated in the Mexican state of Veracruz and consists of chile de arbol (arbol chiles), dried chipotle chiles, olive oil, sesame seeds, peanuts, and salt. It is similar to Chinese chili oil, but of course with a Mexican spin.

salsa macha from a different angle with tortilla chips

The name salsa macha comes from the Spanish word “machacar” because it the original salsa macha was ground up in a molcajete (mortar and pestle), although today it is more common to use a blender.

This nutty salsa is very versatile that can go well with most of your favorite foods, including birria, pozole, tostadas, ceviche, carne asada, etc. It is very spicy, so it adds an intense heat to just about anything.

The depth of flavors is incredible and it is easy to make also. So next time you are looking for a spicy salsa to go with just about anything, you should remember this recipe!

How do you make Salsa Macha?

Like I mentioned, this recipe is easy to make and all you need are basic kitchen utensils and a blender or food processor. If you want an extra challenge, you can make it the original way, but you will need a molcajete, which is common in Mexican kitchens, but not so much if you are outside of Mexico. You can usually find them (along with many of the ingredients) in Mexican grocery stores in the US. You can also get one at this link

Salsa macha from a side angle with a spoon

To make salsa macha, you will need the following ingredients:

  • dried chiles de árbol (without the stems)
  • dried chipotle peppers (without the stems)
  • Olive oil
  • Canola oil, vegetable oil, or some other neutral oil for frying the different types of chiles
  • Garlic cloves, sliced into small pieces
  • Sesame Seeds
  • Peanuts (raw peanuts or unsalted peanuts are best).
  • Salt

The first step to making this Mexican salsa is to heat 1/2 cup of canola oil in a large saucepan over medium heat and saute the garlic for a few minutes, being careful not to burn it. Then you will set the garlic aside.

In the same frying pan, you will fry the chile peppers for 30 – 60 seconds moving them constantly so that they do not burn. The color of the peppers will turn a darker red. Be sure not to let them burn, since that will give a bitter taste to the final product. Remove the chiles from the pan and add to a bowl with the garlic so they can cool down to room temperature as you move on to the next step.

Next, add the peanuts to the same pan where you fried the garlic and peppers and toast them for about a minute, being careful not to burn them either. Once they are lightly toasted, set them aside. At this point, remove the oil from the frying pan and set aside in a separate bowl or plate (not with the other ingredients).

Using the same pan (without the oil), toast the sesame seeds for a few seconds (moving them around so they do not burn). Once the color has changed to a slightly darker color, turn off the stove and put them with the peanuts.

At this point, you can either make the salsa with a molcajete. If you are using this method, you will add the garlic, chiles, and salta to the molcajete and slowly grind it, adding the oil you used to fry everything and the olive oil a little bit at a time until you reach the desired consistency. You can then put it in a bowl and mix in the peanuts and sesame seeds before serving.

Salsa macha top view

That is the traditional method for making salsa macha, but you can also add all of the ingredients except the peanuts and sesame seeds to a blender or food processor, and blend until it reaches the consistency you prefer before adding the peanuts and sesame seeds as the final step.

There you have it! Now you know two different ways to make this flavorful salsa. Let me know in the comments below how it turned out for you!

Check out these other Salsa recipes!

Salsa Macha with tortilla chips in a white bowl
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Authentic Salsa Macha Recipe

If you are looking for a spicy salsa, then this salsa macha recipe is for you! Keep reading to find out how to make it at home.
Course Appetizer, salsa, Sauce
Cuisine Mexican
Keyword authentic salsa, mexican salsa, salsa macha
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 32 Tablespoons
Calories 120kcal

Ingredients

  • 50 grams dry chile de arbol without stems
  • 50 grams dry chipotle peppers without stems
  • 1 cup olive oil
  • 1/2 cup canola oil
  • 6 cloves of garlic sliced
  • 50 grams sesame seeds
  • 50 grams peanuts raw and unsalted
  • salt to taste

Instructions

  • Heat the canola oil over medium heat in a frying pan and saute the garlic for a couple of minutes, moving it around constantly so it doesn't burn. Set aside in a bowl.
  • In the same frying pan, fry the chiles de arbol and chipotle peppers for 30-60 seconds until they start to turn a darker red color. Make sure they don't burn to avoid a bitter taste to the salsa. Set aside in the same bowl with the garlic.
  • In the same pan, toast the peanuts until they are lightly toasted and set aside in a different bowl. Remove the remaining oil from the bowl and set aside for later.
  • Using the same frying pan, without oil, toast the sesame seeds until they just start to change colors, and then remove and set aside in the same bowl with the peanuts.
  • If using a molcajete, begin to grind the garlic, chiles and salt, slowly adding the remaining oil you used to fry the ingredients and the olive oil until it reaches your desired consistency. Put in a bowl and stir in the peanuts and sesame seeds.
  • If using a blender or food processor, add all of the ingredients except the peanuts and sesame seeds and blend until it reaches your desired consistency. Add to a bowl and stir in the peanuts and sesame seeds.

Nutrition

Serving: 1Tablespoon | Calories: 120kcal | Carbohydrates: 3g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Sodium: 4mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 0.4mg

The post Authentic Salsa Macha Recipe from Veracruz Mexico appeared first on My Latina Table.