Browsing Category

Top

Breakfast, Comida Latina, Recipes, Sweets, Top

Cinnamon Roll Capirotada {Mexican Bread Pudding}

March 17, 2017
Cinnamon Roll Capriotada Recipe from @holajalapeno

Thanks to La Lechera for sponsoring this post. All ideas and opinions are my own.

We are mid-March and many of you might already be thinking about Easter.

Cinnamon Roll Capriotada Recipe {Mexican Bread Pudding} from @holajalapeno

When I was living in Spain, I was amazed at the pomp and fanfare that surrounded Easter; bigger than Christmas, bigger than New Year’s, without a doubt the grandest celebration of the year. The entire week of Easter (Semana Santa) was an explosion of color and flowers and food and joy, the whole country comes alive.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

In Mexico, Easter and Holy Week are a very big deal as well and the Capirotada or Mexican bread pudding is very traditional at many Easter celebrations. I wanted to share with you a version I am just thrilled about. It is creamier and richer than most Capirotadas because it is made with Nestle’s Media Crema Table Cream. Media Crema is shelf-stable cream at the ready when you need it. It is great in everything from soups to coffee or baking like this recipe for Mexican Bread Pudding.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

How to Make Mexican Bread Pudding

I love this Capirotada recipe; it has everything we love about cinnamon rolls with about a quarter of the work. The day-old or toasted bread is mixed with cinnamon, raisins, a pinch of cardamom, the cream, and sweetened condensed milk. Traditional Mexican Bread Pudding always has cheese so I added Jocoque a Mexican-style Labenh, (strained yogurt cheese) that gives it a subtle tang and richness. If you can’t find Jocoque you can use Labenh or even whole milk Greek yogurt.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

The great thing about Mexican bread pudding is you can (and maybe even should) make it the night before and let the bread sit and soak up all the wonderful flavors, then bake it off the next day when you are ready to serve. The Capirotada can be served warm, room temperature, or cold with copious amounts of whipped cream of course.

Cinnamon Roll Capriotada {Mexican Bread Pudding} Recipe from @holajalapeno

The Giveaway

To celebrate the Easter holiday I am partnering with La Lechera to host an Easter basket giveaway! This Easter basket however will not be filled with jelly beans and chocolate but with all the things that any serious baker would love like baking pans, cake stands, whisks, aprons and the like. The fun part is, just like an Easter basket, it’s a surprise, so no one knows what exactly the Easter Bunny will bring, not even me!

To Enter: Hop on over to Instagram and follow me @holajalapeno. Then between now and Easter (Sunday, April 16) post a picture of your traditional Easter food. What does your family make every year that is special just for Easter? I want to see it! I would love to hear about your tradition too, so tell me the story in the description. Make sure you tag the image @holajalapeno and use the hashtag, #holaeaster. I will select a winner, at random on Monday, April 17! I can’t wait to see your creations!

Cinnamon Roll Capirotada {Mexican Bread Pudding}
 
Prep time
Cook time
Total time
 
Capirotada is a Mexican bread pudding that is very popular around Christmas and Easter. This creamy version has cinnamon, raisins and a sweet vanilla glaze.
Author:
Serves: 10-12 Servings
Ingredients
For the Capirotada:
  • 8 cups cubed, day-old French bread, crusts removed (about 1 large loaf)
  • 4 (7.6 ounce) cans Nestle Media Crema Table Cream
  • 1 (14 ounce) can Nestle Sweetened Condensed Milk
  • ¾ cup Jocoque (strained yogurt cheese)* See Note
  • ½ cup raisins
  • 2½ teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • ¼ cup powdered sugar, optional
For the Glaze:
  • 1 cup powdered sugar
  • ¼ cup (4 tablespoons) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 2-3 tablespoons milk
Instructions
To Make the Bread Pudding:
  1. Heat oven to 350°F. If your bread is fresh, spread the cubed bread out on a baking sheet and toast 10 minutes.
  2. Combine media crema, sweetened condensed milk, Jocoque, raisins, cinnamon, cardamom, and salt in a large bowl. Add bread and toss to coat.
  3. Grease a 9 x 13-inch baking dish and pour bread mixture into the dish. Let sit 1 hour at room temperature. At this point you can also cover with plastic wrap and refrigerate overnight.
  4. If baking right away, grease a piece of foil and cover (greased-side down) the baking dish. Bake 20 minutes at 350°F. Uncover and bake another 30 minutes or until browned on top. If you made the Capirotada the night before, remove the plastic wrap and follow the same instructions above.
  5. Remove from oven and let cool 15 minutes before drizzling with glaze.
To Make the Glaze:
  1. Combine powdered sugar, butter, vanilla, and salt in a medium bowl. Beat together until smooth.
  2. Add the milk, a tablespoon at a time until the glaze is pourable, but not too thin.
  3. Drizzle glaze over the bread pudding and sprinkle with powdered sugar, if desired.
Notes
Jocoque is a strained-yogurt cheese similar to Labneh and can be found in the cheese section of many Latin markets. Substitute Labneh or whole milk Greek yogurt if you can’t find it.

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, Comida Latina, Dairy Free, Mains, Recipes, Top

Black Bean Pupusas with Lime Curtido + A Giveaway

March 21, 2016
How to make vegan black bean pupusas right in your own kitchen with step-by-step instructions on fermenting your own lime curtido to serve with them!

We have a WINNER! Congratulations Kyla, hope you enjoy Beyond Canning as much as I do! Thank you to all of you who participated in the giveaway!

Are you a canner? A fermenter? Is the word crock in your vocabulary?

Black Bean Papusas with Lime Curtido Recipe

On a scale of freezer jam to large-batch kimchee production I’m a once-a-year-pickler-canner and very occasional jam-maker. I’ve always been a little intimidated by fermentation mainly because most recipes call for twenty pounds of cabbage and like, two years of your life to finish a project. But I’m proud to say with the help of my friend Autumn and her new book Beyond Canning I can now call myself a fermenter and I can’t wait to do it again!

Black Bean Papusas with Lime Curtido Recipe

The fermenting recipes in Autumn’s book focus on small-batch fermentation using 1 quart jar and a super-cool tool called an air-lock system that fits right over the top. Fermenting such small amounts takes no time at all and is super easy to essentially chop up some ingredients, toss with salt, and let the air lock do it’s magic!

Black Bean Papusas with Lime Curtido Recipe

I chose to try the Lime Curtido recipe. I’ve always loved that crunchy, slightly sour slaw that comes with pupusas but I’d never tried to make it myself. Truth be told, I didn’t even realize it was basically like an El Salvadorian version of sauerkraut.

Black Bean Papusas with Lime Curtido Recipe

The curtido takes about two weeks to ferment and I would take a taste here and there to see how it was progressing. It started off sharp, spicy, and salty with all the flavors poking out like spikes on a cactus paddle. By the end of the two weeks however, everything had mellowed and melded the cabbage and carrots getting sweeter and the jalapeños not so spicy, making a delicious accompaniment to tacos, burgers, and of course, pupusas.

Black Bean Papusas with Lime Curtido Recipe

The pupusas are filled with black beans and are an excellent contrast to this slightly spicy, sour curtido.

Black Bean Papusas with Lime Curtido Recipe

Beyond Canning is so much more than fermenting. There are sweet preserves, interesting pickles and even a recipe for a Buckwheat-Oat Jam Crumb Bar that I’m dying to try. Autumn’s steady, down-to-earth voice shines through making seemingly complicated recipes crystal clear and totally doable. I’m so excited about this book that I want you to have a copy too and guess what? Autumn has been kind enough to give one luck winner a copy! Simply leave me a comment below telling me your canning adventures and a winner will randomly be chosen on March 29.

If you’d like to see some other Beyond Canning recipes like Pink House Kraut (made with red cabbage, beets, and ginger) or Bloody Mary Pickled Eggs check out these other sites that are part of the Beyond Canning Book Tour!

3/7: Food in Jars
3/8: Punk Domestics
3/9: CakeWalk
3/10: Hip Girl’s Guide to Homemaking
3/11: Snowflake Kitchen
3/14: Good. Food. Stories.
3/15: Heartbeet Kitchen
3/16: Brooklyn Supper
3/17: The Briny
3/18: The Preserved Life
3/21: Hitchhiking to Heaven
3/22: Hola Jalapeno
3/23: Cook Like a Champion
3/24:  Local Kitchen
3/25: Dolly & Oatmeal

 

Black Bean Pupusas with Lime Curtido Recipe
 
Prep time
Cook time
Total time
 
Lime Curtido recipe taken with permission from Beyond Canning by Autumn Giles. For step-by-step instructions with photos on how to make the pupusas check out this post from NoshOn.It A Note from Autumn: The vast majority of curtido recipes online ignore this slaw’s history as a fermented food and market it as a strictly vinegar-based pickle. Although I love a good pickle as much as the next girl, the misclassification completely ignores this traditional Salvadorian contribution to the kraut canon. Curtido is commonly served alongside pupusas, thick tortillas stuffed with cheese, meat, or beans. Although this ferment starts with green cabbage, carrots have an equally starring role. The carrots’ sweetness is the perfect foil for the spicy jalapeños. Plain old white onions, which don’t often show up in ferments, are a surprise standout here. Their flavor mellows as they ferment, almost like it would in a sauté, while maintaining a crisp, raw texture. I will almost always pass on raw onions, but these are something else entirely, and I find myself craving their flavor often. I’ve read of some curtido recipes that include lime juice, but this one includes the zest because I love the bright, concentrated citrus flavor that zest brings to fermented foods.
Serves: 1 quart curtido + 8 papusas
Ingredients
For the Lime Curtido:
  • 510 grams green cabbage, shredded
  • 115 grams carrots, thinly sliced
  • 85 grams white onion, thinly sliced
  • Zest of 1 lime
  • 12 grams salt
  • 30 grams jalapeño, thinly sliced
For the Pupusas:
  • 2 cups masa harina
  • 1 teaspoon kosher salt
  • 1½ cups warm water
  • 1 recipe Simple Black Beans, mashed
  • Vegetable oil for cooking
Instructions
For the Lime Curtido:
  1. In a large nonreactive bowl, combine the cabbage, carrots, onion, lime zest, and salt. Reserve the jalapeños for now.
  2. Work the salt into the vegetables using your hands for about 2 minutes. If you’ve ever massaged kale for a salad, that’s the motion you want to employ here. In slightly less technical terms, it’s basically smooshing. The vegetables should begin releasing their liquid.
  3. Use a wooden spoon to stir the jalapeños into the shredded vegetable mixture.
  4. Use your hands to pack the curtido tightly into a quart mason jar, a handful at a time.
  5. Once all the curtido is packed into the jar, push it down with your fist, the back of a wooden spoon, or both, a few times. Now the curtido should be just covered with its own brine.
  6. Now, wash your hands! You don’t want jalapeño hands.
  7. Secure the jar with an airlock and allow to ferment for up to 2 weeks. Begin tasting for doneness after 3 days.
  8. Cover, label, and refrigerate for long-term storage
For the Pupusas:
  1. Combine masa harina and salt in a medium bowl. Add water and mix until combined, let sit covered for 5 minutes.
  2. Squeeze some dough in your palm, dough should feel like soft play-doh, not too dry that it cracks when you squeeze it but not too wet that it squishes through your fingers and sticks to the side of the bowl. If it is too dry add more water, 1 tablespoon at a time, until it is the right consistency. Cover with plastic wrap and let rest 10-15 minutes.
  3. Take about ⅓ cup of dough and use your palms to flatten into a ½-inch thick circle. Place a tablespoon or so of the black beans in the middle. Fold dough up over beans and pinch together to make a ball.
  4. Gently flatten the ball back into a ½ inch patty, being careful not to rip open the dough. You can take a piece of dough from the outside of the pupusa and cover any rips or tears. Form into a circle and place on a parchment-lined sheet pan. Cover with plastic wrap to prevent from drying out. Repeat with remaining dough.
  5. Heat a cast iron skillet or comal over medium heat for 5 minutes. Grease the pan with a teaspoon of oil, using a paper towel to coat it all over.
  6. Rub a little oil all over the outside of a pupusa and place on the hot pan. Cook for 5 minutes on one side or until toasted and a little charred in a few places. Flip and cook on the other side. Repeat with remaining pupusas.
  7. Serve hot with the Lime Curtido and sour cream if desired.

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, Mains, Recipes, Top

Slow Cooker Carne Adobada

March 10, 2016
Slow cooker carne adobada just might be your new favorite way to cook a roast. Covered in adobo sauce and slowly simmered until tender its just delicious!

I distinctly remember my first dish of adobada.

It was eons ago, maybe 15 years? Armando and I had gone to Dallas to visit his family and we met his father at a Mexican restaurant in Oak Cliff; a neighborhood that is now trying its hardest to be the next Williamsburg but then was just the warn-around-the-edges part of Dallas where Armando grew up.

Slow Cooker Carne Adobada Recipe

His father ordered Carne Adobada and what came was a tangle of braised beef, onions, and peppers that made me regret whatever it was that I ordered. I must’ve been looking at it longingly because before I knew it my father-in-law had made me a taco with the red-tinged meat and laid it on my plate.

Slow Cooker Carne Adobada Recipe

Adobada and its New Mexican cousin adovada are kinda-sorta the same thing. The New Mexican version is more along the lines of a chili made with hunks of pork, not beef, braised in a puree of dried New Mexican chiles.

Slow Cooker Carne Adobada Recipe

Mexican adobada (confusingly enough also sometimes spelled adovada) is pretty much anything cooked in adobo sauce. Adobo sauce is also made with red chiles (usually anchos) but has a distinct tang from vinegar.

Slow Cooker Carne Adobada Recipe

You can most certainly make your own adobo sauce, you go-getter you! But there are plenty of really tasty prepared adobo pastes out there so you don’t necessarily have to. I like to use the Doña Maria brand (I was not compensated for saying that) because it is reliably good and pretty easy to find.

Slow Cooker Carne Adobada Recipe

While not traditional, I added a few tomatillos to the braise. They add a nice touch of sour so characteristic of a good adobada and also act as a tenderizer, making the meat ultra succulent even after a long simmer in the slow cooker.

Carne adobada makes exquisite tacos and this recipe makes a ton so you could do a little taco bar action here by just setting out the slow cooker and surrounding it with warm tortillas, sliced radish, some guacamole, and a nice crunchy slaw for your next party.

Slow Cooker Carne Adobada Recipe

But we also like to eat it in rice bowl form, with black beans, avocado slices, some fresh cilantro, and even a few pieces of sweet pineapple, and if you can find some chili-lime cashews those are pretty great sprinkled over the top too!

Slow Cooker Carne Adobada Recipe

Have a great weekend!!!

More SLOW COOKER recipes

More BEEF recipes

 

Slow Cooker Carne Adobada Recipe
 
Prep time
Cook time
Total time
 
Luscious beef cooked low and slow with adobo paste, onions, and jalapeños until meltingly tender. Perfect for tacos, quesadillas, or rice bowls. Dairy free! This makes enough for a crowd which makes it a great option for entertaining or eat some now and freeze some for later. Cover beef with the cooking liquid and keep for up to a month in the freezer.
Serves: 8-10 servings
Ingredients
  • ½ cup packed adobo paste
  • 3 large tomatillos, husks removed and quartered
  • 4 cloves garlic, chopped
  • ⅓ cup fresh-squeezed lime juice
  • 2 teaspoons kosher salt, plus more for seasoning
  • 2¼ cups chicken broth, divided
  • 4½ pounds beef chuck roast
  • ¼ cup olive oil
  • 2 large onions, sliced
  • 2 jalapeños, sliced
Instructions
  1. Combine adobo paste, tomatillos, garlic, lime juice, salt, and ¼ cup chicken broth in a blender. Blend on high until smooth.
  2. Generously season beef on all sides with salt and pepper.
  3. Heat oil in a large frying pan over medium-high heat. Once shimmering add beef and brown about 4 minutes a side (you might need to do this in batches depending on the size of your pan).
  4. Meanwhile, place onions and jalapeños on the bottom of the slow cooker.
  5. Once beef is browned transfer to the slow cooker. Pour off any fat from the frying pan into a heatproof bowl. Return pan to heat and add 1 cup of the broth to the frying pan. Scrape any browned bits off the bottom of the pan with a wooden spoon then pour broth into the slow cooker.
  6. Add adobo mixture and remaining 1 cup of broth to the slow cooker, cover, and cook on low for 8 hours or high for 4.
  7. Beef should be fall-apart tender when done. Shred meat and serve as tacos, enchilada filling, on top of a rice bowl, or straight from the pot with a fork. Add more salt as needed.

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, Mains, Recipes, Soups and Stews, Top

Slow Cooker Caldo de Pollo

January 26, 2016
This slow cooker caldo de pollo is a delicious chicken soup recipe that comes together in 15 minutes, flavored with chiles, cilantro, mint, and marjoram.

This soup is a cold-sufferer’s dream.

Slow Cooker Mexican Chicken soup recipe

In addition to being exceedingly satisfying, it is a snap to make—thanks, in part, to the wonder that is the slow cooker. Pile all the ingredients in, put the lid on, and walk away. In the time that it takes a kettle to boil you will have dinner in the works. (That kettle is to make yourself a steaming cup of Thera-Flu, by the way.)

Slow Cooker Mexican Chicken Soup Recipe

Every culture, nay every house, has its own special chicken soup recipe, whether it be Campbell’s or curry. We do both, and don’t shy away from chicken noodle, chicken tortilla, or chicken chileatole either (you should definitely try that last one) but more often than not it’s caldo de pollo.

Slow Cooker Mexican Chicken Soup Recipe

The beauty of the Mexican version of chicken soup lies in its high-impact broth flavored with chiles, cilantro, and fresh-squeezed lime juice.  The vegetables may vary—corn and green beans in the summer, carrots and celery in the winter—sometimes I add potatoes, sometimes not. But you will always find chicken (of course), always onions, always dried mint and marjoram and always garnished with a squeeze of lime.

Slow Cooker Mexican Chicken Soup Recipe

I post a lot of recipes here that I think are special, beautiful, full of life, color, and flavor but there are few that I actually make over and over and over again. This is one of them. It is as close as I come to home-brewed remedies, but if this doesn’t cure you, I don’t know what will.

Slow Cooker Mexican Chicken Soup Recipe

 

Slow Cooker Caldo de Pollo (Mexican Chicken Soup) Recipe
 
Prep time
Cook time
Total time
 
A delicious slow cooker chicken soup recipe that comes together in 15 minutes, flavored with chiles, cilantro, mint, and marjoram.
Serves: 6-8 Servings
Ingredients
  • 7 cups water
  • 5 carrots, cut in large pieces
  • 4 cloves garlic, chopped
  • 3 celery stalks, leaves removed and cut in large pieces
  • 1½ tablespoons kosher salt
  • 2 bay leaves
  • 1 jalapeño, stemmed and sliced
  • 1 large onion, coarsely chopped
  • 1 bunch cilantro. stems removed and reserved
  • 1 teaspoon dried mint
  • ½ teaspoon dried marjoram
  • 1 whole chicken (about 3 pounds), giblets removed
  • 1 lime, quartered
Instructions
  1. Combine water, carrots, garlic, celery, salt, bay leaves, jalapeño, onion, the stems of the cilantro, mint, and marjoram in the slow cooker. Stir to dissolve the salt.
  2. Add chicken, cover and cook on high for 4 hours or low for 8 hours.
  3. Remove chicken, let cool slightly and shred meat into large pieces, discarding all skin and bones. Taste broth and add more salt if necessary.
  4. Return chicken to slow cooker and ladle soup into bowls. Garnish with reserved cilantro leaves and pass lime wedges for squeezing over the soup.

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, Mains, Recipes, Top

Cauliflower Ceviche Tostadas

January 18, 2016
Cauliflower Ceviche Tostada Recipe

Cauliflower ceviche tostadas are lghtly-cooked cauliflower tossed with lime, kumquats, and red onion and served on a crispy corn tortilla. Vegan and gluten-free! 

Hi Friends! Happy start to your mid-January week.

Is it over yet?

Cauliflower Ceviche Tostada Recipe

I feel a little awkward talking about this sort of thing but because I think of us as friends I’m sure you won’t mind; this past year I lost 15 pounds. Which in Biggest Loser-terms may not seem like a lot but in me-terms it means I can fit in my wedding dress again, so it’s kinda huge.

Cauliflower Ceviche Tostada Recipe

I don’t have any secret to share with you—Lord knows if I did I’d be a bazillionare. I lost the weight because I decided to…..for real. I was feeling depressed, tired, achey, and old and I decided to make a change. I still decide to make that change every. single. day. I’m here to tell you it never gets easier, I’m sorry.

Just five seconds ago I got writer’s block and wanted to eat the 3 leftover cupcakes from Hiro’s birthday because eating’s what I do when I’m feeling any sort of discomfort whatsoever. Unfortunately that urge never goes away but I have learned to recognize it and I also recognize that eating my feelings doesn’t actually make me feel better, it almost always makes me feel pretty terrible. You know what does make me feel better? I can’t believe I’m saying this but….working out, AND fitting into my wedding dress again makes me feel freaking amazing!

It is a very hard, long process but if you are feeling like I was a year ago—basically like shit—things can be different. Are you thinking about it? I’ve got your back if you’ve got mine.

Cauliflower Ceviche Tostada Recipe

It is a bit easier, however, if you can fill the void of not-so-good-for-you food with really satisfying healthy stuff. Which brings me to this cauliflower ceviche. Cauliflower is pretty much nature’s miracle vegetable. I love everything about it but mainly I love that it can take the form of just about anything and be a pretty convincing substitute. Pizza crust? Yep! Rice? No problem. Even alfredo sauce.

Cauliflower Ceviche Tostada Recipe

One of my absolute favorites however, is to sub cauliflower for fish or shrimp in ceviche. Not that fish or shrimp are unhealthy but they are a bit difficult to get your hands on when the closest edible fish is 15 feet under ice.

Cauliflower Ceviche Tostada Recipe

My friend Susana posted a cauliflower ceviche on Instagram a while back and I instantly loved the idea. If lightly cooked, cauliflower has that meatiness you’d expect from ceviche and when eaten with the crunch-crunch of a tostada shell it is an utterly satisfying meal.

How To Make Cauliflower Ceviche

As for the marinade, I’ve kept it pretty simple; lime juice and red onions are a must and surprisingly enough I found some kumquats at the grocery last weekend and added a few of those too (seeded, sliced thinly, then sliced into strips so every bite has a bit of skin and flesh). I’m sure if I can find them, then you can too, but if not, just add a bit more lime juice and clementine juice to taste.

Cauliflower Ceviche Tostada Recipe

I’ll be making these tostadas plus lots of other healthy Mexican dishes this Thursday on North Dakota Today so if you’re local tune in. If not, I’ll post a link here after the show. Stay tuned and seriously if you are trying to get healthier I’m rooting for you. Tell me your story!

Cauliflower Ceviche Tostada Recipe

Cauliflower Ceviche Tostadas Recipe
 
Prep time
Cook time
Total time
 
Lightly-cooked cauliflower tossed with lime, kumquats, and red onion and served on a crispy corn tortilla. Vegan and gluten-free! Store-bought tostada shells (basically flat, crispy corn tortillas) can be found in the ethnic section of most grocery stores. But if you'd like to bake your own; heat oven to 350°F. Lay corn tortillas on a baking sheet and brush with a little oil on both sides. Sprinkle one side with salt and bake 10-15 minutes or until crispy, flipping tortillas halfway through.
Serves: 4-6 servings
Ingredients
  • 1 head cauliflower, cut into small pieces
  • 3 radishes, thinly sliced
  • 3 kumquats, seeds removed and minced, plus a few extra sliced for garnish
  • 1 large jalapeño, sliced
  • 1 large lime, zested and juiced
  • 1 clementine, zested and juiced
  • ½ large red onion, minced
  • ¼ cup minced cilantro
  • 2 tablespoons olive oil
  • 4-6 tostadas (store bought, or see note above on how to bake your own)
Instructions
  1. Bring a large saucepan of heavily salted water to a boil. Add cauliflower and cook until tender, about 4-5 minutes. Drain and submerge in ice water to stop cooking. Drain again.
  2. Add cauliflower to a large bowl and add all remaining ingredients, except tostadas. Toss everything together and season with salt and pepper.
  3. Pile onto tostadas and garnish with a few thinly sliced kumquats if desired.

 

Comida Latina, Dairy Free, Drinks, Recipes, Top

La Mulita

January 11, 2016
La Mulita is a Mexican Moscow Mule with silver tequila in place of the vodka and loads of fresh mint. Add a splash of ginger beer and a few lime wedges!

Let’s chase away the winter blues by finding an official 2016 Drink of the Winter.

La Mulita Cocktail Recipe

It’s 3°F and snowing out right now so I can think of no better past time than enjoying a few cocktails in the spirit of competition, whaddya say?

La Mulita Cocktail Recipe

Our first contender is a tequila take on the classic Moscow mule. This drink has lots of lime (after all it is citrus season) and a serious amount of fresh mint combined with silver tequlia and ginger beer for extra zing.

La Mulita Cocktail Recipe

It is a simple enough cocktail to pull together after a long day shoveling snow, shlepping kids in the frigid cold, or unwinding after a rough day at work and a glacial commute. It is invigorating and full of vitamin C which should stave off any cold symptoms you might have picked up along the way.

La Mulita Cocktail Recipe

I’ve got drink number 2 in the works so be prepared for a taste off. In the meantime, if you have a cocktail  you’d like to enter into the running please let me know. I’d love to hear what you’re drinking this winter. Stay warm my friends and let the games begin!

La Mulita Cocktail Recipe

 

La Mulita Cocktail Recipe
 
Prep time
Total time
 
A Mexican take on a Moscow Mule with silver tequila in place of the vodka and loads of fresh mint.
Serves: 1 drink
Ingredients
  • 1 lime, cut into 8 wedges
  • fresh mint leaves
  • crushed ice
  • 1 ounce silver tequila
  • 2 ounces ginger beer
Instructions
  1. Squeeze a couple of lime wedges into a glass then drop in the wedges. Add a mint leaf or two and cover with crushed ice.
  2. Continue layering lime wedges, mint, and ice until the wedges are all used up and/or the cup is full, whichever comes first. Make sure you squeeze all the juice out of the lime wedges as you go.
  3. Pour tequila and ginger beer over the top, stir and enjoy.

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, Recipes, Snacks, Sweets, Top

Gluten Free Churros and Chocolate Dipping Sauce

February 11, 2015
Gluten free churros and chocolate dipping sauce recipe

Valentine’s Day is almost here and I invited my amazingly talented friend Meg from Beard +Bonnet to share one of her favorite love-inducing desserts. If you haven’t read her blog, now my friends, is the time! Her beautiful photography and tasty recipes are some of my favorites on the web. I’m talking Vegan S’mores Sandwich Cookies, One Pot Weeknight Curry, and Pomegranate and Citrus Punch Bowl good. When you’re done snooping over there though, come back and check out her recipe for cinnamon drenched churros with silky chocolate dipping sauce….you might have just found the Valentine’s Day dessert you’ve been looking for.

Gluten Free Churros and Chocolate Dipping Sauce 

by Meg from Beard + Bonnet

I am so excited to be visiting Hola Jalapeño today! I have a serious crush on Kate’s food; I wish I could sit at her dinner table and sip on Fizzy Mezcal Margarita’s all the time. It would be epic and I might never leave, but for now since we live so far apart I will settle for hanging out for the day on her site. It’s nice to meet all of you wonderful Hola Jalapeño readers. My name is Meg and I share recipes and stories about my family’s culinary adventures over on Beard and Bonnet each week. Feel free to hop over and check out our tasty recipe archives, but for now let’s talk about churros!

churro_glutenfree-1

Crispy on the outside, but soft inside, totally gluten free churros drenched in cinnamon sugar and served with a melty, bittersweet chocolate dipping sauce.

I have been trying to nail a gluten free churro for a while now. You see my son has a gluten intolerance and the one thing he wants every time we go to Disneyland is a churro. I can’t say that I blame him; their crispy exteriors all speckled with cinnamon and sugar are really hard to resist!

My quest for delicious homemade gluten free churros has had it’s moments of complete and utter failure as well as recipe epiphanies in the way of street fair style fried donuts.  My attempts never lended a true churro though…until now!

churro_glutenfree-6

Crispy on the outside, but soft inside, totally gluten free churros drenched in cinnamon sugar and served with a melty, bittersweet chocolate dipping sauce.

I don’t know why it took so long for me to wrap my head around the fact that a churro is made from pâte à choux. Pâte à choux ( AKA: choux ) is a light pastry dough used to make pastries like profiteroles, croquembouches and éclairs. Usually this type of pastry dough is baked, but in the case of churros, it is fried to golden perfection.

Why on earth was I trying to make things more difficult than they need to be? Please, tell me I am not the only person that does this to themselves. Last week I decided to give churros one more try with the gluten free pâte à choux recipe that I use to make cream puffs. Guess what? It totally worked!!!  My sweet son was able to chow down on churros without the fear of gluten and the rest of my churro loving clan enjoyed them too.

churro_glutenfree-2

Crispy on the outside, but soft inside, totally gluten free churros drenched in cinnamon sugar and served with a melty, bittersweet chocolate dipping sauce.

Here are a few tips for making great gluten free churros:

  • I suggest making the chocolate dipping sauce first and allowing it to cool and thicken while you make the churros. Otherwise it will be runny when you are ready to dip.
  • Avoid gluten free all purpose flours that contain bean flours. They will have a strange after taste that is undesirable in a sweet churro.
  • Slowly heat the oil while you make your choux pastry. I use a candy thermometer to help me easily see the temperature of the oil at all times. When you are cooking make sure that your oil temp stays at 350°F when frying the dough. Any lower and the churros will take too long to cook and they will begin to absorb the oil making them heavy and greasy, not light and airy.
  • This is one of those recipes that should be eaten pretty soon after they are cooked, preferably while they are still warm.

 

Thank you so much Meg! xo

Gluten Free Churros and Chocolate Dipping Sauce
 
Prep time
Cook time
Total time
 
Crispy on the outside, but soft inside, totally gluten free churros drenched in cinnamon sugar and served with a melty, bittersweet chocolate dipping sauce.
Author:
Serves: 1½ dozen
Ingredients
For the Chocolate Dipping Sauce:
  • 4 ounces bittersweet chocolate, coarsely chopped
  • 1½ cups 2 % or low fat milk
  • 1 teaspoon cornstarch
For the Churros:
  • 1 cup + 2 tsp water
  • ½ cup unsalted butter
  • 1 tsp granulated sugar
  • ½ tsp. kosher salt
  • 1 cup gluten-free all purpose flour ( I used King Arthur Flour)
  • 5 large eggs
  • oil for frying, I used coconut oil
  • ½ cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla powder, optional
Instructions
Make the chocolate sauce:
  1. Place the chopped chocolate and 1¼ cups of the milk in a small, heavy-bottom saucepan. Cook over medium-low heat, stirring occasionally, until the chocolate is melted and the milk begins to simmer.
  2. While the chocolate is melting, in a separate small bowl, whisk the cornstarch into the remaining ¼ cup milk until smooth. Pour the cornstarch and milk mixture into the saucepan, and stir to combine.
  3. Simmer the chocolate mixture, continuing to stir occasionally, for about 2 minutes or until it coats the back of a spoon. Pour into a small container for dipping, and allow to cool to room temperature before serving. The sauce will thicken as it cools.
Make the churros:
  1. Combine 1 cup of water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring the mixture to a boil, and immediately remove from the heat. Use a wooden spoon to stir in the flour, when it is completely incorporated return to the heat.
  2. Dry the mixture by stirring constantly over the heat until it pulls away from the sides and the liquid has cooked out, about 4 minutes. Some of the dough will create a thin film on the bottom of the pan, this is perfectly normal.
  3. Transfer the dough to the bowl of an electric mixer with the paddle attachment, and mix on low speed for a few minutes to cool slightly. Add the eggs, one at a time mixing until each addition is incorporated.
  4. Once all of the eggs are incorporated test the batter by touching it with your finger or a rubber spatula, if a sticky ribbon forms when you pull away the batter is perfect. If not, add an extra teaspoon of water, mix thoroughly and test again. If your batter at this point is still not creating a sticky ribbon you can add water a ½ teaspoon at a time until it does. Fill a pastry bag fitted with a large star tip with the pâte à choux and set aside.
  5. Pour 2 inches of oil in a heavy-bottom pan with high sides and heat the oil over medium heat until the temperature of the oil reaches 350°F. While the oil is heating, combine the ½ cup of sugar, cinnamon, and vanilla powder in a medium bowl and set aside.
  6. Once the oil is to temperature pipe out 3 - 4 strips of dough, 4- to 5-inches long, into the hot oil. Fry for about 1 minute, gently flip over the churros, and fry for another minute or until golden brown and firm. Remove from the oil to a paper towel-lined plate, allow to cool briefly before tossing the hot churros in the cinnamon-sugar mixture to coat. Repeat with the remaining pastry dough.

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, Comida Latina, Mains, Recipes, Top

Easy Chicken Empanadas with Garlic Mojo Sauce

January 7, 2015
Easy chicken empanadas made wrapped in store-bought puff pastry so you don't have to make the dough. Serve with a garlic mojo sauce for a weeknight dinner!

I am absolutely thrilled to be over on Dula Notes today sharing my recipe for an easy, delectable weeknight dinner. I have been a huge fan of Nicole’s site, mainly for her mouth-watering recipes but also the gorgeous photography and excellent writing. I especially love all the seasonal produce she uses and writes about. What is available in Michigan is pretty darn close to what we can get here in North Dakota, so I’m always excited to get a peek in her CSA box.

Chicken Empanadas

I’ve been dreaming about empanadas for weeks now, ever since we came back from Miami where I had a steady intake of them. I knew I would never be able to replicate the ones I had there, but thought I could make my own, slightly easier version that would at least satisfy my cravings.

The crust is little more than store-bought puff pastry, which if you get the all-butter kind, bakes up nice and flaky. As for the chicken I used boneless, skinless thighs to maximize the flavor. I gently poached them then cooked the poached, shredded chicken with a one-two punch of chipotle chiles and saffron. I tried to keep the mojo sauce as true as possible, I mean there really is no substitute for it’s citrus and garlic flavors.

Poached Chicken for Empanadas

Easy Chicken Empanadas with Garlic

These empanadas with a little salad make a scrumptious dinner and if there are leftovers you can reheat one or two in the oven the next day for lunch. You can find the recipe for the empanadas over on Dula Notes.

Easy Chicken Empanadas with

And here are a few more weeknight dinner ideas:

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!