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Comida Latina

Comida Latina, Dairy Free, Recipes, Snacks, Sweets

Creamy Coconut Lime Paletas

June 21, 2017
Coconut lime paletas are one of my all-time favorite Mexican popsicles. They are so creamy and delicious but are actually vegan, low-cal, and easy to make!

Hey, Hey! 2017 #PaletaWeek is here!!

Thank God and bless the lovely Lola from Lola’s Cocina; she has impeccable timing, because it is HOT and all I want to eat are creamy, dreamy, frozen treats and she’s organized an entire WEEK of them!! Make sure you follow the #PaletaWeek hashtag on social for all the updates.

My contribution is about the easiest paleta you can make (aside from maybe pouring juice in a popsicle mold). It requires no special equipment—you could totally make these in paper cups if you want— and takes about 10 minutes to put together from start to pouring them in the molds.

But oh my are they delicious! Creamy coconut milk and fresh-squeezed lime juice are a dream combination. I sweetened them with agave syrup to save a little on the calories but the secret ingredient is the tiny shreds of lime zest which pool a bit at the bottom of the mold making those first few bites just sing with tart flavor.

I got a new popsicle mold this year and I’m loving it, I feel muy profesional because now my paletas look just like the ones from our local paleta shop. But I’m known to make popsicles in just about anything, juice glasses, paper cups, you name it. What I’m trying to say is there should be absolutely nothing stopping you from making yourself some homemade paletas this summer.

Creamy Coconut Lime Paletas
 
Prep time
Total time
 
Author:
Serves: 6-8 paletas
Ingredients
  • 1 (13.5 ounce) can full-fat coconut milk
  • 6 tablespoons agave syrup
  • ¼ cup fresh-squeezed lime juice
  • 1½ teaspoons finely shredded lime zest
  • pinch of salt
Instructions
  1. Whisk all the ingredients together in a large bowl.
  2. Pour into popsicle molds, insert sticks and place in freezer for 4-8 hours depending on how cold your freezer is.
  3. To remove: run each mold under hot water for 10-20 seconds or until the paleta easily removes from the mold. Return to the freezer until ready to eat.

Head over to Lola’s Cocina for a list of all the Paleta Week Recipes and check out these favorites too!

 

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Apps, Breakfast, Comida Latina, Dairy Free, Recipes, Side Dishes, Snacks, Sweets

The Ultimate Summer Fruit Board

June 12, 2017
One thing Mexico and Italy have in common is their love of fresh fruit. This ultimate summer fruit board combines the two different styles in one board!

This evening precisely at 6pm we will board a plane to Italy where we will stay for the next five weeks, then it is off to London for another week before returning home.

I am so incredibly excited and honestly never thought this day would come. Armando and I spent three months in Italy 15 years ago and I truly thought that I would never be back. There are just so many places on Earth to see I didn’t think (as much as I absolutely fell in love with the country) that I would have the luxury to visit the same place twice. Now, here we are, packing—albeit a much bigger—suitcase, with some of our clothes we bought there last time, and not only returning to Italy but bringing our children with us too.

I will try to post here while I’m gone but I’ll be honest with you, I’m actually looking forward to having a break. I hope to spend most of the time replenishing my creative juices and stocking up on inspiration. I will be posting our journey on Instagram in stories and pictures so make sure to check us out there.

Before I take off however, I wanted to leave you with an idea I’m pretty sure you’ll use all summer long. It is not really a recipe but simply an easy idea that will make every party you throw or attend from Father’s Day to Labor Day. We took this ultimate summer fruit board to our friend’s last night where they were celebrating their son’s 4th birthday and it was loved by everyone from the smallest munchkin to the most sophisticated adult (who was not me, BTW).

This fruit board also ties in to our upcoming trip because if there is one thing Italians and Mexicans have in common it is their love of fresh fruit. I’ve separated the board to highlight the different ways fruit is enjoyed in both places and strangely enough they go very well together; a little sweet, a little spicy, something creamy, something salty. I guess there’s a reason I have such an admiration for both cultures, they are very much in lock step with each other in so many ways.

HOW TO PUT TOGETHER THE ULTIMATE SUMMER FRUIT BOARD

The most important detail of putting together a delectable fruit board is to choose the ripest, most beautiful fruit you can find. Ideally the Farmer’s Market is the place to shop, but wherever you go, make sure the fruit is fragrant and at it’s peak.

Anything goes as far as which fruits to select. Here’s what I chose:

  • black grapes, mango, kiwi, blueberries, raspberries, papaya, oranges, cherries, red grapes, cantaloupe, watermelon, green grapes, nectarines

For the Italian side of the board I added:

For the Mexican side of the board I added:

Have a wonderful summer my loves!!

Oh, and if you have any recommendations for things to see, do, eat, enjoy in Italy I’d love to hear them. Anyone want to meet up?

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

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Apps, Comida Latina, Dairy Free, Mains, Recipes

Spicy Papaya Lime Shrimp Skewers

June 2, 2017
These spicy papaya lime shrimp skewers are the perfect summertime grilled skewer. Small bites of lime and chili marinated shrimp with juicy papaya.

** Click here to enter THE ULTIMATE BRIDAL SHOWER GIVEAWAY worth over $1000!!**

The girls and I got together again. You know how we do every few months. Throw a fabulous party, take a bunch of pictures, tell you all about it. Follow #friendswhofete for all the details.

This time it was to celebrate Aida’s elopement and future wedded bliss in an effortlessly elegant bridal shower. We got together at my friend Moana’s studio, drank champagne cocktails, and nibbled on finger foods. It was all kinds of fancy and I’ll be sharing lots of photos and recipes and party tips with you over the next week or so because I know there are at least one or two of you who will be hosting a bridal or baby shower this summer.

One of my contributions were these shrimp and papaya skewers that I had marinated, and skewered in advance and then grilled right before we ate. Which p.s. means they can absolutely be made in advance and are excellent party food.

Let’s talk shrimp

I am a gal who prefers super fresh local shrimp with the heads and shells left on. I was able to get some at the local fish market on the harbor in Santa Barbara. That being said (knowing full well you are probably in mid eye roll right now) this recipe will work perfectly perfect with headless, peeled and deveined shrimp. But if you have access to local shrimp and can get those bad boys with the head on–do it!

The shrimp gets marinated in loads of lime zest, fresh squeeze lime juice, ground California chili powder (or whichever chili powder you prefer) and sugar. In this instance it is a marinade but there is no reason this would not make an amazing dip for spring rolls or pot stickers, so keep that in mind next time you want to doctor up a bag of Trader Joe’s gyoza.

Because these are supposed to be dainty bites I skewered one shrimp between two papaya wedges but if you are serving them as more of a main course situation you can add as many to the skewer as you’d like.

Let’s talk papaya

For this recipe you want a ripe, sweet papaya…but not too ripe. If the papaya is like super duper, kinda starting to mold on the outside ripe, it will fall apart the second you try to skewer it. Look for one that is almost to that stage, but not quite.

Peeling a papaya is best done with a y-peeler. If you don’t have one—what the heck are you waiting for?!! They cost like two cents and perform miracles. Peel it, cut it in half and scoop out the creepy looking black seeds–eat them if you want, they taste like pepper.

The final touch for these skewers was a sprinkle of Jacobsen Salt Company’s habanero salt, just to add a touch of heat. By the way, they are not paying me to say this, but I really do love their salts, and honeys, and oh my god their salty candies which basically taste like the best salt water taffy you’ve ever had. But for these skewers the habanero salt is where its at. If you are not that into spicy, just leave it off but it does give the skewers that perfect je ne sais quoi.

Spicy Papaya Lime Shrimp Skewers
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
  • 24 bamboo or metal skewers
  • 2 tablespoons lime zest
  • 6 tablespoons lime juice
  • 2 tablespoons granulated sugar
  • 2 tablespoons olive oil
  • 1 teaspoon ground California chili powder
  • 1 teaspoon kosher salt
  • 1 pound shrimp, preferably head-on with shells
  • 2 pounds ripe papaya, peeled, seeded and cut into wedges
  • Habanero salt, for garnish (optional)
  • Lime wedges, for serving (optional)
Instructions
  1. If using bamboo or wooden skewers, cover with water and let soak for at least 30 minutes.
  2. Combine lime zest, lime juice, sugar, oil, chili powder, and salt in a medium bowl. Whisk to dissolve sugar.
  3. I like to use head-on shrimp as I find they have more flavor. I leave the heads and shells on and rinse them well in cold water. If you'd rather get headless shrimp that's fine too. Peel and devein the shrimp if you'd like, either way works. Toss shrimp in marinade, cover, and refrigerate for an hour.
  4. Start the grill and let it heat to medium-high.
  5. Drain the skewers if soaking and thread papaya and shrimp (1 shrimp and 2 papaya pieces per skewer for appetizer bites and more for meal-sized portions) on the skewers. Saving any leftover marinade for brushing.
  6. Grill skewers, brushing with marinade occasionally until shrimp are pink, firm, and cooked through. The timing on these will depend on how hot your grill is. Mine was pretty cool, so they took about 10 minutes.
  7. Sprinkle skewers with a little habanero salt if you'd like and serve with lime wedges.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

A big thanks goes out to Salt & Wind and This Mess Is Ours for the beautiful photography and to Melissa’s for supplying the fresh produce!

Comida Latina, Dairy Free, Drinks, Recipes

Skinny Cherry & Lime Leaf Margaritas

May 22, 2017
This skinny cherry margarita made with fresh sweet cherries and fragrant lime leaves is a cocktail you can sip on all summer and not feel an ounce of guilt.

Hello! Hello! Who’s interested in kicking off a Monday with a margarita? Heeyyyy!

I’m partnering up, once again, with my pals at Powell and Mahoney to create a summer cocktail that tastes amazing and will keep you looking good in that bikini, you little beach vixens. Meet the Skinny Cherry and Lime Leaf Margarita.

WHAT IS A SKINNY MARGARITA ANYWAY?

Amongst Powell and Mahoney’s many delicious cocktail mixers is their Skinny Margarita Mix and it is the key ingredient to having your margarita and drinking it too. Their Skinny Margarita Mix is a low-cal mixer made with lemon and key lime juice then sweetened with agave syrup and a little pear juice to cut down on the sugar and keep it refreshing.

I wanted to use fresh fruit to accent all the fruit flavors in the mix and settled on big, juice-packed sweet cherries because they are just coming into season and, more importantly, require basically no work other than plucking out the stems and tossing them in the shaker—it’s important to keep the work level low when making a cocktail, amiright?

The lime leaves are an addition that if you don’t have a lime tree might seem a tad obnoxious but let me explain. I adore cooking with kaffir lime leaves. Also known as Thai lime leaves they are the very distinctive flowery-sour flavor in Thai curries and noodle dishes. They can be found in most Asian grocery stores or easily ordered from Amazon, so substitute them in this margarita if you don’t have a lime tree in your backyard.

However, if you happen to have a lime tree or know someone who does, did you know you can use the leaves to cook with? Snap one off a stem and break it in half, stick it up to your nose and be prepared to inhale a most sublime fragrance. That is what you add to your food (or in this case, cocktail) when you use the leaves.

HOW TO MAKE A SKINNY CHERRY MARGARITA

To make the margarita combine the cherries and leaves in a cocktail shaker and crush them with all your might until the cherries are mostly pulp and the leaves are bent and smashed into submission. Add the margarita mix, a good handful of ice (I like crushed), and the tequila. Then shake-a-shake-a lots of times.

At this point you can strain the drink over fresh ice in a salt-rimmed glass (salt not optional). It will be sharp with cherry flavor and bright shots of lime. You can also just pour the whole shebang into the glass; bits of cherry, lime leaf, and all. A warning on this method though; the pits will still be in there which doesn’t really bother me and I like the added flavor from having the fruit in my drink but if it bothers you, you can either pick out the pits (which is rather cumbersome) or just go with the straining method, up to you.


Skinny Cherry & Lime Leaf Margarita
 
Prep time
Total time
 
This skinny cherry margarita made with fresh sweet cherries and fragrant lime leaves is a cocktail you can sip on all summer and not feel an ounce of guilt.
Author:
Serves: 1 drink
Ingredients
  • 12 sweet cherries, stems removed
  • 4 lime leaves (or kaffir lime leaves)
  • crushed ice
  • 2 ounces Powell & Mahoney's Skinny Margarita mix
  • 2 ounces silver tequila
Instructions
  1. Rim a large glass with salt and fill with ice.
  2. Combine cherries and lime leaves in a cocktail shaker and crush with a muddler until cherries are smashed and have released their juice.
  3. Add remaining ingredients and shake until cocktail shaker is beaded with sweat. Strain margarita into prepared glass and drink up!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

This cocktail post is sponsored by Powell & Mahoney, all opinions are my own.

Comida Latina, Mains, Recipes

Stacked Enchiladas Suizas with Chicken

May 17, 2017
These Stacked Enchiladas Suizas combine creamy layers of green chile-coated tortillas, poached chicken, and two kinds of cheese into the best comfort food!

For the most part I like to keep things healthy around here. Armando can’t eat dairy, therefore most of my recipes have no cheese, sour cream, or anything of the sort. Because we never eat cheese my kids don’t even like it (what kind of insane beasts am I raising I ask you?!!!) But sometimes I get cravings. Like real. bad. And Enchiladas Suizas have been high on the cravings list for a while now.

One of my first jobs was waiting tables at this Mexican restaurant in Des Moines where I grew up. What I really wanted to do was work in the kitchen but no one wanted to hire me for that job. Probably because I was 16 and more likely because I was a girl. Girl’s waited tables or looked pretty at the hostess stand so that’s what I did. I was not a good waitress. One time a swinging door slammed against a fully loaded tray I was carrying and all the plates of bubbling enchiladas and smoking fajitas went flying everywhere. It was an awkward time.

One thing I did like about that restaurant were the Enchiladas Suizas. Tender chicken and cheese rolled up and coated in a creamy green chile sauce then covered with more cheese and broiled until bubbling, golden perfection. I never even used silverware to eat that dish, just scooped up all the rich, delicious bites with a chip. At least I could eat my feelings.

As mentioned, I don’t make this kind of food very often but bit the bullet and did last Monday because I knew we had dinner guests coming and I wouldn’t embarrassingly eat the whole thing myself. Besides this is the perfect thing to feed a crowd. If you have a graduation or any family celebration coming up I recommend making one or two of these. Initially I thought making them stacked would be remarkably easier than rolling and filling each tortilla but turns out it took me just as long. I loved how each layer revealed hidden pockets of cheese or chicken or sauce so in the end I’m going with that it was a good idea.


Stacked Enchiladas Suizas with Chicken
 
Prep time
Cook time
Total time
 
These Stacked Enchiladas Suizas combine creamy layers of green chile-coated tortillas, poached chicken, and two kinds of cheese into the best comfort food!
Author:
Serves: 6-8 servings
Ingredients
  • 4 pieces chicken (about 2 pounds--I used legs and thighs)
  • 1 large onion, divided
  • 4 cloves garlic, divided
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 4 teaspoons kosher salt, plus more for seasoning
  • 1 pound tomatillos, papery husks removed and washed
  • 3 serrano chiles, stemmed, seeds removed if you'd like it less spicy
  • ½ cup cilantro (about ¼ bunch)
  • 1 cup sour cream
  • 1 cup vegetable oil, for frying
  • 12 large corn tortillas (6-inches or as big as you can find)
  • 1¼ cups queso fresco, crumbled
  • 2½ cups shredded Monterey Jack cheese (about 8 ounces)
  • Crumbled cotija cheese, for garnish
Instructions
  1. Place chicken pieces, ½ of the onion cut into slices, 2 cloves of the garlic, the bay leaf, black peppercorns and 2 teaspoons of the salt in a large saucepan.
  2. Cover with water by 2 inches and place over medium-high heat. Bring to a boil, then reduce the heat to a simmer and cook until chicken is very tender, about 1 hour.
  3. Remove chicken from broth (strain and save broth for another use) and let cool. Shred into bite-sized pieces discarding any skin or bone and set aside. You can do this step the day before or use store-bought rotisserie chicken.
  4. Combine tomatillos, remaining onion half, sliced, remaining garlic cloves and, serrano chiles in a large saucepan. Cover with water by an inch and bring to a boil. Reduce to a simmer and cook until vegetables are soft, about 10-15 minutes.
  5. Drain and transfer to a blender with the cilantro, 2 teaspoons salt, and sour cream. Blend on high until smooth. Be careful when blending hot liquid, cover the blender with a thick paper towel instead of the lid to prevent explosions. Pour sauce into a large pie plate or shallow baking dish.
  6. Heat oven to 400°F and grease a 9-inch springform pan.
  7. Heat ½ cup of the vegetable oil in a medium frying pan over medium heat. Once shimmering, place 1 tortilla into the oil and fry until golden on both sides, about a minute. Transfer to a baking sheet and repeat with remaining tortillas, adding more oil ¼ cup at a time as needed.
  8. Dip a tortilla in the green chile sauce until coated on both sides and place in the bottom of the prepared springform pan. Continue with three more tortillas spreading them out in the bottom of the pan to cover as much surface area as possible.
  9. Top with half of the chicken and a third of each cheese. Repeat with another layer of sauce-coated tortillas, remaining half of the chicken and another third of the cheese. Coat the remaining tortillas in the sauce and place on top and scrape any remaining sauce over the enchiladas spreading to coat evenly. Sprinkle the remaining cheese on top of the tortillas.
  10. Place the enchiladas in the oven and bake until the cheese is browned and the sauce is bubbling, about 30 minutes. Remove and let sit for 5 minutes before removing the sides of the pan. Sprinkle with crumbled cotija cheese if you'd like.
  11. Slice into wedges and serve. Enchiladas can also be cooled, wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw completely, then remove plastic wrap, cover with foil and bake at 400°F until heated through, about 20 minutes.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Breakfast, Comida Latina, Dairy Free, Mains, Recipes, Snacks

Mexican Mollete Bar for Mother’s Day + A Wolf Giveaway

May 8, 2017
A Mexican Mollete Bar is a fun idea for Mother's Day or any brunch. Toast and toppings like beans or avocado come together to make a treat everyone will love!

We have a winner! CONGRATULATIONS to Carey Cole!! And thank you to everyone who entered. We had over 350 entries!! Follow me on Instagram today for a chance to win a spice gift box from The Spanish Tin.  

¡Hola! ¡Hola! I am jumping into this week with a massive giveaway and a really fun (and easy) idea for Mother’s Day brunch. How are you?

I am so excited to partner with Wolf Gourmet and am especially excited about their Four Slice Toaster. This is like the Bentley of toasters you guys, with extra-wide bread slots, self-centering for perfect toast every time, and even a setting to keep your toast warm if you’re not ready to eat it right away!

Mexican Mollete Bar

I will admit, until I got this toaster I used either my broiler or comal to make toast. I felt a toaster was kind of a space hog and that I could easily use one of my other appliances to make toast, but I’m kind of in love with this toaster and it can take up as much room on my counter as it wants. I mean you can put a bagel in this thing—a bagel!!— with plenty of room to spare.

Mexican Mollete Bar

I am so excited about my new toaster I am giving one away to you!! Wolf Gourmet has generously agreed to send one lucky reader their very own Four-Slice Toaster (valued at $400)! See below for details.

Mexican Mollete Bar

Now on to Mother’s Day. Have you heard of Molletes? Have you eaten them? If you answered YES to both then skip to the bottom. If not, molletes are basically like the Mexican version of fancy toast. Mexicans have been doing fancy toast for like, ever….they be calling that molletes and they most commonly are toasted bread topped with beans and cheese and broiled like an open-faced sandwich situation. But wouldn’t it be fun to create a whole mollete bar?!! If you answered yes to that question, then I’ll meet you in the next paragraph.

Here’s what I’m thinking; we can set out a bunch of options for our favorite toppings for toast and people can mix and match as they please. I’ve provided a few suggestions for combinations, but they are mere suggestions and I highly encourage creativity.

BLACK BEANS + COTIJA

Mexican Mollete Bar

This is the most traditional option. Spread the warm refried black beans which you can buy or make this black bean recipe and lightly mash. Then top with what is essentially a deconstructed pico de gallo; halved cherry tomatoes, thinly sliced jalapeños and scallions, cilantro leaves. Sprinkle the whole thing with crumbled cotija cheese and thinly sliced red cabbage. Make sure there are plenty of lime wedges on the bar for squeezing.

BANANA + LAVENDER

Mexican Mollete Bar

This one is like the most luxurious peanut butter toast ever. Spread peanut butter on the toast, top with ripe, halved bananas, and sprinkle with culinary lavender or if you are lucky enough to have a lavender bush you can pick the flowers and sprinkle those on top.

AVOCADO + EGG

Mexican Mollete Bar

Everyone loves avocado toast so this is a no-brainer. You can use mashed ripe avocado or go all the way and make guacamole or go all, all the way and make my sweet pea and mint guacamole. Top with a hard-boiled egg half, a few slices of aged white cheddar cheese, and a splash of hot sauce (Valentina is my favorite). Sprinkle with a little flaky sea salt and freshly ground black pepper.

GRAPE + TOASTED ALMOND

Mexican Mollete Bar

Call me crazy, but I love grapes on toast. Try it! Butter a slice of toast, top with halved grapes, toasted almonds, and cinnamon sugar. Become a believer.

HOW TO SET UP THE MEXICAN MOLLETE BAR

Mexican Mollete Bar

To set up the bar, get some lovely bread or go big and make your own (!!). Set all the components for the molletes out in a pretty display and place your brand new fancy toaster nearby (see below). Slice and toast the bread then let everyone top it however they choose. Serve some fresh juice and brunch cocktails, coffee and tea and you’re all set.

Have a wonderful Mother’s Day my loves. Enjoy slowing down and spending time with the ones you love the most. And if you’re a Mama…have someone else make your toast. xoxo

Mexican Mollete Bar
 
Prep time
Cook time
Total time
 
A Mexican Mollete Bar is a fun idea for Mother's Day or any brunch. Toast and toppings like beans or avocado come together to make a treat everyone will love!
Author:
Serves: 6 servings
Ingredients
For the Grape and Toasted Almond Mollete:
  • 1 teaspoon ground cinnamon
  • ⅓ cup granulated sugar
  • Toasted sliced bread
  • Soft salted butter
  • Red or green grapes sliced in half
  • Toasted sliced almonds
For the Black Bean Mollete:
  • Toasted Sliced bread
  • Refried black beans, warm
  • cherry tomatoes, halved
  • cilantro leaves
  • thinly sliced red cabbage
  • thinly sliced scallions
  • thinly sliced jalapeños
  • crumbled cotija cheese
  • lime wedges
For the Banana-Lavender Mollete:
  • Toasted sliced bread
  • Peanut butter
  • ripe bananas, halved
  • culinary lavender
For the Avocado-Egg Mollete:
  • Toasted sliced bread
  • Ripe avocado, smashed or guacamole
  • Hard-boiled egg, peeled and halved
  • aged white cheddar, sliced
  • hot sauce, such as Valentina
  • Flakey sea salt
  • Ground black pepper
Instructions
For the Grape and Toasted Almond Mollete:
  1. Combine cinnamon and sugar together in a small bowl.
  2. Spread butter on the bread, top with grapes and almonds and sprinkle cinnamon-sugar over everything.
For the Black Bean Mollete:
  1. Spread black beans on the toast, top with tomatoes, cilantro, cabbage, scallions, and jalapeños. Sprinkle cotija over the top. Serve lime wedges on the side for squeezing.
For the Banana-Lavender Mollete:
  1. Spread peanut butter on the toast. Top with banana halves and sprinkle with lavender.
For the Avocado-Egg Mollete:
  1. Spread avocado on the toast. Top with an egg half, a couple slices of cheddar and a dash of hot sauce. Sprinkle a little salt and pepper over the top.

THE GIVEAWAY

One lucky winner will receive a Wolf Four Slice Toaster. Winner will be announced May 15, 2017. Open to US residents only. Good Luck!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Comida Latina, Dairy Free, Drinks, Recipes

Pineapple Hibiscus Margarita + Salsa de Cacahuate {Creamy Peanut Salsa}

May 5, 2017
This Pineapple Hibiscus Margarita is made with fresh pineapple puree, organic blanco tequila, and hibiscus syrup. Perfect to celebrate Cinco de Mayo!

Happy Cinco de Mayo!!

I hope it is warm where you are, you’ve got the hot sun on your face, and an icy margarita in your hand.

Pineapple Hibiscus Margarita

I am blown—seriously blown—by the generosity and creative spirits of all my fellow food bloggers who have participated in this year’s Margarita Week. Really my cup, literally and figuratively,  runneth over with margaritas and gratitude and inspiration of all the gorgeous, gorgeous work that went into creating this year’s recipes and posts. It is all in good fun—a week dedicated to tequila and margaritas couldn’t be anything but—that being said, I know the time and effort it takes to pull off such jaw-dropping work and for that I want to thank each and every one of you for contributing your talents.

Pineapple Hibiscus Margarita

My contribution is a fruity concoction I created with my friends and sponsors of Margarita Week, Azuñia Tequila. Their Organic Blanco Tequila is so smooth and gentle. It is the tequila you want to be drinking if you think you don’t like tequila or have had too many bad experiences with the crap tequila of all of our college days.

Pineapple Hibiscus Margarita

Whenever I open the bottle and take in the aroma, pineapple is always the first thing that comes to mind, so it’s a no-brainer that I choose to make a pineapple margarita—I really had no other choice.

Hibiscus Pineapple Margarita

Because Azuñia prides itself on being an organic tequila I like to keep my cocktail that way too and use only organic ingredients in the drink. Ripe, buttery organic pineapple, organic limes from my own tree, and even organic granulated sugar in the syrup. It may seem a little nitpicky but I think it makes a difference in the final drink.

Pineapple Hibiscus Margarita

The finishing touch is the hibiscus salt on the rim which comes from The Spanish Tin. It has just a hint of smoke from smoked paprika with all the tart tang of ground hibiscus flowers and the perfect amount of flaky sea salt. I highly recommend looking them up, they have a seasoning for just about any occasion.

Pineapple Hibiscus Margarita

And because we all need something to snack on while we’re sipping our margaritas in the sun, I’ve got a quick little salsa for you that is one of my favorites from Baja. I don’t think it originated there (I’ve read recipes of peanut salsa hailing from Chiapas to the Yucatán) but the first time I had it was in Valle de Guadalupe so it always makes me think of Baja California.

Salsa de Cacahuate

It’s a spicy, creamy salsa made from arbol chiles and ground peanuts. You can find the full recipe here!

Have a fun and festive Cinco de Mayo my loves! For lots more Margarita inspiration we’ve got everything from cupcakes to cocktails over on the Margarita Week page and follow along on social with the #MargaritaWeek hashtag!

If you’re looking for Azuñia Tequila, check the map to see where you can find a bottle in your area!

Pineapple Hibiscus Margarita
 
Prep time
Cook time
Total time
 
This Pineapple Hibiscus Margarita is made with fresh pineapple puree, organic blanco tequila, and hibiscus syrup. Perfect to celebrate Cinco de Mayo!
Author:
Serves: 1 drink
Ingredients
For the Hibiscus Syrup:
  • 2 cups water
  • 2 cups granulated sugar
  • 1 cup dried hibiscus flowers, rinsed
For the Margarita
  • Hibiscus Salt or kosher salt
  • 2 ounces Organic Blanco Tequila (Azuñia is my favorite)
  • 2 ounces pineapple puree *See Note
  • 2 limes, juiced, plus more for garnish
  • ½ ounce pineapple gum syrup
  • ½ ounce hibiscus syrup
  • pineapple wedges, for garnish
Instructions
To Make the Syrup:
  1. Combine water, sugar, and flowers in a small saucepan and place over medium heat. Whisk until sugar is dissolved and bring to a boil. Let simmer 15 minutes.
  2. Cover, remove from heat, and let cool. Strain and chill completely.
To Make Margarita:
  1. Rub a lime around the rim of a rocks glass. Dip the outside of the rim in the hibiscus salt to coat. Fill glass with ice.
  2. Combine tequila, pineapple puree, lime juice, and pineapple gum syrup with a scoop of ice in a cocktail shaker. Shake vigorously until combined and outside of the shaker is beaded with ice. Strain into the prepared glass. Pour hibiscus syrup over the top, garnish with a lime slice and pineapple wedge, if desired.
Notes
To make the pineapple puree; remove the peel and core from a ripe pineapple and cut into chunks. Add chunks to a blender and blend until smooth. Will make enough for 10-12 drinks. Save any leftover for smoothies.

The hibiscus syrup recipe will make enough for 10-12 drinks.

 

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

This post and Margarita Week was sponsored by Azuñia Tequila, all opinions are my own. Thank you for supporting the brands that make this blog possible.

Apps, Comida Latina, Condiments and Salsas, Dairy Free, Recipes, Snacks

Salsa de Cacahuate {Creamy Peanut and Chile Salsa}

May 5, 2017
Salsa de Cacahuate is a creamy, spicy salsa made from ground peanuts, arbol chiles, charred tomatoes, garlic, & onions. Goes amazing with margaritas!

Happy Cinco de Mayo!!

I couldn’t leave you with nothing to nibble on! This peanut salsa is exactly what you want to go with your Pineapple Hibiscus Margarita.

Pineapple Hibiscus Margarita

It is a spicy little number, full of dried arbol chiles but creamy with ground peanuts to calm the heat.  I like to add a couple of charred tomatoes to add some smoke and make it just thick enough to coat a salty tortilla chip but not so gloppy it just runs right off.

The sweet margarita calms the spice from the salsa de cacahuate and it is an incredible pairing with blanco tequila bringing out the darker, earthier flavors in the spirit.

Salsa de Cacahuate

Have a fun and safe Cinco de Mayo and be sure to check out the over 60 Margarita-inspired recipes we have on the Margarita Week page!!

Salsa de Cacahuate {Creamy Peanut and Chile Salsa}
 
Prep time
Cook time
Total time
 
Salsa de Cacahuate is a creamy, spicy salsa made from ground peanuts, arbol chiles, charred tomatoes, garlic, & onions. Goes amazing with margaritas!
Author:
Serves: 3 cups
Ingredients
  • 2 small tomatoes, cored
  • 1 small onion, peeled and quartered
  • 6 cloves garlic, unpeeled
  • ¼ cup vegetable oil
  • ½ cup raw peanuts, plus ¼ cup toasted and chopped, for garnish
  • ¼ teaspoon dried oregano
  • 6 dried arbol chiles, stems removed
  • 8 whole black peppercorns
  • 2 whole cloves
  • 1 lime, juiced
  • 2 teaspoons kosher salt
Instructions
  1. Place tomatoes, onion, and garlic cloves in a dry comal or cast iron skillet over medium-high heat. Cook, turning occasionally, until charred on all sides. The garlic will cook sooner than the other vegetables, remove them as they are done cooking.
  2. When cool enough to handle, peel the skin off the garlic and place in the blender with the other vegetables. Blend on high until smooth and keep in blender.
  3. Heat oil in a large frying pan over medium heat. Add the ½ cup peanuts, oregano, chiles, peppercorns, and cloves. Fry, stirring occasionally, until peanuts are toasted and chiles are fragrant. Let cool slightly.
  4. Add peanut mixture to blender with the tomato mixture and the lime juice and salt and blend on high until smooth. Taste and add more salt as needed. Top with remaining chopped peanuts.

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

Comida Latina, Dairy Free, Drinks, Recipes

Strawberry Pink Peppercorn Margarita

April 29, 2017
A strawberry pink peppercorn margarita hits all the notes of a perfect cocktail, a little sweet, a little sour, a tad bit spicy, and full of tequila!

Making a strawberry margarita is not half as difficult as you might think, and this one is made even easier with the help of Powell & Mahoney’s margarita mix.

Strawberry Pink Peppercorn Margarita Recipe

Are you still with me? I did say the “M” word (mixer). I know, I know, I thought the same thing too; why would I replace my fragrant, fresh-squeezed lime juice with a high fructose corn syrup gut bomb?

Slow your roll, this stuff is not, I repeat, not the margarita mix of your college days. The Powell & Mahoney Margarita Mix is handcrafted with all natural ingredients and cane sugar, and is the perfect sweet to sour ratio that I’ll admit, I like to drink with the added fizz of a little Topo Chico on any given afternoon when tequila wouldn’t exactly be appropriate.

Strawberry Pink Peppercorn Margarita

I came up with the idea for this Strawberry Pink Peppercorn Margarita when the kids and I were out on a hike a few weeks back and came upon a peppercorn tree hanging heavy with just ripening pink peppercorns. I’m not a huge forager (let’s just say, I’m not always right) but the fragrance of peppercorns is undeniable and these were especially well…peppery. I picked a green one off the tree, cut into it with my thumbnail and held it up to my nose. A flood of black spice filled the air and I quickly filled my pockets with as many as they would hold.

For those of you not wanting to wander around in the semi-arid desert mountains looking for a peppercorn tree, store-bought pink peppercorns will work just as well and you can use them for all kinds of other cooking adventures too—a grilled steak perhaps?

Strawberry Pink Peppercorn Margarita

I love a crushed strawberry margarita so much this time of year when the strawberries are flushed red all the way through and bursting at the seams with juice. All you need to do is pull the stems from a few and crush them in the bottom of your mixer with a muddler or back of a wooden spoon. In this case you’d add the peppercorns too, then shake it all up with tequila and the mixer. Simple as that!

Strawberry Pink Peppercorn Margarita

Head on over to the Powell & Mahoney’s site for the complete recipe and check out their new Margarita Everyday page with tons of fun ideas for Cinco de Mayo!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

 

Breakfast, Comida Latina, Mains, Recipes

Beet Chilaquiles with Fried Eggs & Crumbly Herb Cheese

April 28, 2017
These beet chilaquiles with fried eggs are crisp tortillas covered in a spicy beet salsa then topped with a crumbly herb cheese, sour cream, and fried eggs.

The biggest takeaway from my Baja trip last fall was (no surprise here) the food. I expected to eat some really enjoyable meals, of course, but I was not expecting the sophisticated twists, the bold turns, the eye-popping flavors.

One of my favorite meals was at Alma Verde in Tijuana; an organic juice bar/brunch spot that served flights of chilaquiles…I mean, come on. A beet version landed at our table and I immediately was drawn to it by the deep magenta hue, but one bite and I loved it for the earthy, nutty sauce that left a tingling in your mouth. I knew I was going to be making this again and again.

beet chilaquiles

HOW TO MAKE CHILAQUILES

Chilaquiles are made in 3 steps (with a fourth optional step if you so choose).

  1. The Sauce
  2. The Chips
  3. Combining the sauce + the chips
  4. Adding stuff on top, i.e. fried egg, Mexican crema, cheese, cilantro, etc.

THE SAUCE

beet chilaquiles

Traditional chilaquiles are made with either a red (dried chile) sauce or a green (tomatillo) sauce. In this case we are using beets.

beets + sesame seeds + serrano chiles + garlic

THE CHIPS

The best chilaquiles are made with freshly fried tortilla chips, not store-bought. Use manufactured corn tortillas, not homemade you go-getter, you.

corn tortillas + oil + salt

ALL TOGETHER NOW

beet chilaquiles

This is the make-or-break moment. You want to cook the chips just long enough in the sauce to coat them, but not too long that they get mushy. Fry the sauce in a little bit of the leftover oil from making the chips, add the chips to the sauce, and turn to coat.

sauce + chips

OTHER STUFF

beet chilquiles

My favorite part of chilaquiles are all the garnishes. I like to prepare a bunch of things and put them on the table for people to help themselves. A few ideas:

fried eggs, sliced radishes, baby arugula, cilantro, grilled chicken, sliced serranos, queso fresco, Mexican crema, sliced scallions, chopped cooked beets, lime wedges

I shared my recipe for Beet Chilaquiles over on Salt & Wind to get you excited about their upcoming trips to Baja, so hop on over there and check it out! And right now, they are offering an exclusive deal for ¡Hola! Jalapeño readers: $100 off one of their trips when you use promo code HOLABAJA at check out!

beet chilaquiles

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!