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gluten-free

Apps, Comida Latina, Dairy Free, Recipes, Snacks

Mint and Sweet Pea Guacamole with Sweet Potato Chips

April 25, 2017
Mint and pea guacamole may seem odd at first but the two flavors are naturals with ripe avocado. Try it for Cinco de Mayo when fresh peas are at their peek!

With Cinco de Mayo right around the corner (and knowing full well all I’ll talk about then are margaritas) is there any better time than now to talk about guacamole? Specifically mint and pea guacamole?

This is, by all means, a break from the norm, but we are officially in spring and I seem to be all about health-ing stuff up these days (much to Armando’s chagrin). Last week when I brought home the tortilla press, then promptly made lentil turmeric tortillas with it…well.

mint and pea guacamole

“Corn tortillas”, he asked, “why can’t you just make corn tortillas?”. I really shouldn’t have gotten his hopes up like that. He did not, not eat them though (because they were very tasty, thankyouverymuch) and we had no problem finishing off this guacamole and sweet potato chips last night over some margaritas.

These chips are really fun, initially I was going to make plantain chips to go with the guacamole but got the idea for using white sweet potatoes while browsing an old issue of Bon Appetit that talked about having thin strips of sweet potato they initially thought were pappardelle at Lord Stanley in San Francisco. I know it sounds complicated but they are super easy to make, you just peel the skin off a white sweet potato (I don’t know if it works with other kinds of sweet potatoes/yams but let me know if you try) and then keep peeling it into thin strips with the vegetable peeler. Crisp them up in just a drizzle of hot oil on a comal or griddle pan for a minute or two and then sprinkle with salt.

pea and mint guacamole

The guacamole is dreamy too, a bit sweeter than you might expect but if you use really fresh Farmer’s market peas you’ll be really surprised at how delicious the pea-avocado combo is. The mint is a nice touch—just screams spring—making this the perfect guacamole to make at your Cinco de Mayo party next week!

Oh, by the way, do you like the sizzle platter and bowl I used in the images? Because they could be yours!! To celebrate Cinco de Mayo I’ve partnered with Le Creuset to give one lucky winner a Le Creuset Sizzle Platter and Round Multi Bowl….enter below for a chance to win! One lucky winner will be picked, at random on Tuesday, May 2, 2017. Open to US residents only. 1 winner total. Good Luck!

pea and mint guacamole

Mint and Sweet Pea Guacamole with Sweet Potato Chips
 
Prep time
Cook time
Total time
 
Mint and pea guacamole may seem odd at first but the two flavors are naturals with ripe avocado. Try it for Cinco de Mayo when fresh peas are at their peak!
Author:
Serves: 6
Ingredients
For the guacamole:
  • ¾ cup sweet peas, fresh or frozen
  • 3 ripe avocados, peeled and pitted
  • 2 scallions, minced
  • 1-2 serrano chiles, stemmed and chopped (add more or less, depending on how spicy you like things. Remove the seeds if you'd like it less spicy)
  • ¼ cup chopped cilantro
  • ¼ cup chopped mint
  • ¼ cup fresh squeezed lime juice
  • 2 teaspoons kosher salt
For the chips:
  • 1 large white sweet potato
  • 1 tablespoon oil
  • salt
Instructions
To make the guacamole:
  1. If using fresh peas, remove them from the pod and blanch them in boiling water for 1 minutes. Transfer to an ice bath until cold, then drain. If using frozen peas, microwave them until thawed, about 1-2 minutes.
  2. Place peas, avocado, scallions, serranos, cilantro, mint, lime juice, and salt in the bowl of a food processor fitted with the blade attachment. Pulse until well combined, but not completely smooth.
  3. Scrape into a serving bowl, taste to see if it needs more lime juice or salt. If not serving right away, press a piece of plastic wrap directly on top of the guacamole (touching it) and refrigerate until ready to eat.
For the chips:
  1. Peel sweet potatoes then using the peeler, peel the sweet potato into large strips until all of it has been used.
  2. Heat oil in a large griddle or frying pan over medium heat. Add sweet potato strips, a few at a time; don't crowd until starting to brown and get crispy, about 1 minute. Flip and cook the other side, about a minute more.
  3. Transfer to a paper towel-lined plate and sprinkle with salt.
  4. Chips are best eaten the day they are made.

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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.

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Breads, Comida Latina, Dairy Free, Recipes, Snacks

Sprouted Lentil Turmeric Tortillas

April 18, 2017
Super healthy homemade sprouted lentil turmeric tortillas are as beautiful as they are delicious made with 2 nutrient powerhouses + they make amazing tacos.

{This #SpringCleanse post is sponsored by Lentils.org}

Occasionally I’ll dip my toe into homemade tortilla making. I’ve generally gone with flour—for some reason those seem more forgiving—but after tons of inspiration all over Instagram I decided to finally bite the bullet, buy a tortilla press and make real, honest-to-goodness homemade corn tortillas.

These egg yolk-yellow tortillas get their color from the nutrient powerhouse turmeric and have sprouted lentils mixed into the dough. The combination is incredibly delicious (especially with these roasted sweet potato and sprouted lentil tacos) but also are amazingly good for you.

Sprouted lentil and turmeric tortillas recipe

Lentils are incredibly high in protein—like pound-for-pound as much as a steak—and sprouted lentils are full of antioxidants and are excellent for digestive health. Plus they fill you up without filling you out which is great if, like me, you’ll have to appear in public in a swimsuit in the near future.

Granted homemade tortillas aren’t something you’re going to make on a whim, but when the urge strikes aren’t you going to want a vibrant recipe to turn to?

I sprouted my own lentils for this recipe. They are a sintch to do, cost basically nothing, and you can use them in salads, sandwiches, mixed into rice bowls, basically anywhere you want to add amazing texture and an earthy sweet bite. I explained all the details about how to sprout them over on the taco post.

sweet potato and lentil tacos recipe

As for the tortillas, they’re not rocket science but they do take patience and time. The first couple may turn out disastrous, but don’t give up hope, pretty soon you’ll get into a rhythm and fly through the dough in no time.

sprouted lentil and turmeric tortillas recipe

The most important aspect is getting the moisture level right. Too wet and they will stick and tear, too dry and they will be well….dry, hard, yucky. It is something you have to feel to know. I think a ratio of about 1 part maseca to 1 part water is about right.

Sprouted lentil and turmeric tortillas recipe

Then roll the dough into balls about the size of a ping-pong ball.

Sprouted lentil and turmeric tortillas recipe

Flatten the dough ball with a tortilla press lined with plastic wrap. Peel the tortilla off the plastic wrap and cook in a hot, dry comal or cast iron skillet until both sides are toasted. Fill with your favorite taco filling (I love the sweet potato filling with these tortillas—grilled fish is also good).

Let Lentils.org inspire you to clean up your act this spring and enter the #SpringCleanse Canadian Lentil Sweepstakes! All the details are below.

Sprouted Lentil Turmeric Tortillas
 
Prep time
Cook time
Total time
 
Super healthy homemade sprouted lentil turmeric tortillas are as beautiful as they are delicious made with 2 nutrient powerhouses + they make amazing tacos. Tortilla Recipe adapted from Yes, More Please! Check out their beautiful sight for instructions on how to make all kinds of corn tortilla flavors.
Author:
Serves: 12-15 tortillas
Ingredients
  • ¼ teaspoon kosher salt
  • 1 cup warm water
  • 1 cup maseca corn flour
  • ½ cup sprouted lentils
  • 2 teaspoons ground turmeric powder
Instructions
  1. Dissolve the salt into the warm water.
  2. Combine maseca, sprouted lentils, and turmeric in a large bowl. Add salt water and mix to incorporate. Knead dough with your hands 2-3 minutes. Cover with plastic wrap and let sit at least 20-30 minutes.
  3. Roll a ping pong-sized ball of dough in your hands and check the moisture. It shouldn't be sticky, but it shouldn't crack either. Adjust with more water or maseca as needed and let it rest another 10-15 minutes.
  4. Meanwhile, heat a comal or cast iron skillet over medium heat. The pan should be hot to the touch but not smoking.
  5. Line a tortilla press with plastic wrap, place a ping pong-sized ball in the middle and press into a circle. Keep the remaining dough covered as you work so it doesn't dry out.
  6. Lift one hand under the plastic wrap and let the tortilla fall into the other hand. Flip onto the hot comal and leave it to cook until it is dry and toasted on the bottom, about 2 minutes. Don't try to move it beforehand.
  7. Flip the tortilla with a metal spatula or palette knife. Cook until toasted on the other side, about 2 more minutes. Then remove to a clean kitchen towel or tortilla warmer to keep warm.

#SpringCleanse Canadian Lentils Sweepstakes

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 is a sponsored conversation written by me on behalf of Lentils.org. The opinions and text are all mine.

Comida Latina, Condiments and Salsas, Mains, Recipes

Roasted Sweet Potato and Sprouted Lentil Tacos

April 18, 2017
Sweet potato and lentil tacos made with roasted sweet potatoes, DIY sprouted lentils, & jalapeño yogurt salsa wrapped in homemade sprouted lentil tortillas.

{This #SpringCleanse post is sponsored by Lentils.org}

If spring is all about renewal than spring cooking should reflect that in some ways too. There is a freshness and light in the air and that feeling has made its way into my kitchen.

sweet potato and lentil tacos recipe

I love lentils and traditionally have used them in heartier cooking—soups, stews, with sausage, and so forth but this time I wanted lentils to add lightness and a tender bite to what I was cooking. I’ve read a lot about making your own sprouts from beans and seeds and such but had never actually tried it at home. The added nutrient boost was reason enough to get me excited; lentils are naturally loaded with protein but sprouted lentils also have antioxidant benefits as well as being excellent for digestive health. But it really wasn’t until I realized how easy they are that I decided there was no excuse not to try.

How to Sprout Lentils

sweet potato and lentil tacos recipe

You can buy all sorts of fancy equipment to sprout with, which might be handy when sprouting smaller seeds, but sprouting lentils is so easy all I used was a colander. The lentils have to be soaked overnight then I strained them through a large colander, spreading the lentils out as much as possible and cover the colander with a kitchen towel. I left them on my counter and rinsed them a few times a day to keep them from drying out. After a couple of days, little sprouts emerged and they were tender enough to eat. You can keep going for up to five days to get the sprouts to grow bigger but I used mine after three. I’ve used the sprouted lentils in all kinds of things—tossed in salads, in sandwiches, I’ve even been topping my eggs in the morning with a handful of lentils. Their texture is just addictive and they have a subtle sweet, earthy flavor that is delicious with just about anything. It was these tacos though that got me really excited.

Sweet Potato and Lentil Tacos

sweet potato and lentil tacos recipe

Sweet potato and lentil tacos are one of my favorite veggie taco combinations. The lovely thing about these tacos however, are the sprouted lentils don’t need to be cooked, they add a wonderful crunch to the tender roasted sweet potatoes and soft tortilla. As for these homemade tortillas they really take the idea of spring cleanse to a whole other level. Corn tortillas are pretty good for you but a soft homemade corn tortilla spiced with turmeric and sprouted lentils are something you can feel good about eating two times over. I know homemade tortillas aren’t something you’re going to whip out after gymnastics practice on a Tuesday night but when you have the time, I encourage you to give them a try. Get the recipe and all the details on how to make them and just think about it.

Jalapeno Yogurt Salsa

sweet potato and lentil tacos recipe

This salsa is like a breath of fresh (if not pretty spicy) air. It pulls all the flavors of these tacos together; creamy but still very light, made with yogurt instead of the more traditional sour cream. With the leftovers I added a bit more olive oil and vinegar and made a fiery salad dressing that was great on a sprouted lentil, radish, apple, dried currant, and arugula salad—uses for these lentils are just sprouting up everywhere (pun fully intended)!

Let Lentils.org inspire you to clean up your act this spring and enter the #SpringCleanse Canadian Lentil Sweepstakes! Check out the details below.

Roasted Sweet Potato and Sprouted Lentil Tacos
 
Prep time
Cook time
Total time
 
Sweet potato and lentil tacos made with roasted sweet potatoes, DIY sprouted lentils, & jalapeño yogurt salsa wrapped in homemade sprouted lentil turmeric tortillas.
Author:
Serves: 4-6 servings
Ingredients
For the sprouted lentils:
  • ½ cup whole dried lentils
For the sweet potatoes:
  • 2 pounds sweet potatoes, peeled and chopped
  • 2 tablespoons olive oil
  • 1 teaspoon ground New Mexico chile powder
  • 1 teaspoon ground coriander
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
For the salsa:
  • 2 jalapeños
  • 2 cloves garlic
  • 1 cup whole milk Greek yogurt
  • 1 cup cilantro leaves
  • 2 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon kosher salt
For the tacos:
Instructions
To sprout the lentils:
  1. Start at least 3 days in advance; cover lentils with about an inch of water and let sit overnight.
  2. The next day strain and spread lentils out in the strainer, giving them as much room as possible. Set the strainer over a plate and cover with a clean kitchen towel. Leave at room temperature.
  3. Rinse lentils at least 3 times a day for at least 2 days or until they start to sprout. Continue rinsing and leave them covered at room temperature for up to 5 days, depending on how large you'd like the sprouts to be.
  4. Transfer to a resealable plastic bag and refrigerate. Sprouted lentils will keep for up to 5 days in the refrigerator.
For the tacos:
  1. Heat oven to 425°F and arrange rack in the upper third.
  2. Combine sweet potatoes, olive oil, and spices in a large bowl. Lay in a single layer on a baking sheet and roast until just tender, about 15 minutes.
  3. Meanwhile, make the salsa. Place jalapeños and unpeeled garlic cloves in a dry comal or skillet over medium-high heat. Cook until charred on all sides (garlic will take less time so remove that first).
  4. Remove garlic peel and the stems from the jalapeños. Cut jalapeños in half and remove seeds if you'd like it less spicy.
  5. Place charred vegetables in a blender with yogurt, cilantro, olive oil, vinegar, and salt and blend on high until smooth. Taste and add more salt or vinegar as needed.
  6. To serve, toss sweet potatoes with cilantro and sliced spring onions then divide between the warm tortillas and top with sprouted lentils. Drizzle with salsa and enjoy!
Notes
Sprouting your own lentils is super easy but it does take some planning. The lentils take at least 3 days to sprout so plan ahead.

Serving these tacos in homemade tortillas make them extra special but store-bought corn tortillas also work here.

 

#SpringCleanse Canadian Lentils Sweepstakes

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 is a sponsored conversation written by me on behalf of Lentils.org. The opinions and text are all mine.

Mains, Recipes

One-Pan Cauliflower and Blue Cheese Stuffed Pork Chops with Roasted Sweet Potatoes

April 6, 2017
One-Pan Cauliflower and Blue Cheese Stuffed Pork Chops with Roasted Sweet Potatoes Recipe from @holajalapeno

With Easter right around the corner I thought I’d offer up something a little different than your average baked ham or turkey or other traditional celebratory foods. These stuffed pork chops are for a smaller crowd (which you could certainly double or triple)  but still fancy enough to feel special and warrant a nice bottle of wine to go with it.

One-Pan Blue Cheese and Cauliflower Stuffed Pork Chops with Roasted Sweet Potato Recipe from @holajalapeno

First, the sweet potatoes

The stuffed pork chops and sweet potatoes get baked in one pan which is easy on the clean-up. To get started we need to get the sweet potatoes in the oven, they take twice as long to roast as the stuffed pork chops. Toss them with some lemon zest and paprika, a little olive oil and salt and pepper and get them going in the oven.

How to pound the pork chops

Meanwhile you can pound out the boneless chops. It is worth mentioning to look for thin, already-pounded pork chops at the store. They will sometimes be labeled escaloped pork chops or if you go to a Mexican market they might be called chuletas para milanesa. Doing it yourself however is really very simple, all you need is a meat mallet, rolling pin, or even a wine bottle will work (be careful with that one though). Cover the pork chop with a layer of plastic wrap to keep the mallet from sticking and try to get them as thin as possible, the wider they are, the easier they will be to roll up and the more filling you can stuff in each one.

One-Pan Blue Cheese and Cauliflower Stuffed Pork Chops with Roasted Sweet Potatoes Recipe from @holajalapeno

All about the filling

As for the filling, I used riced cauliflower instead of traditional rice. I love the flavor and the fact that nothing in the filling has to be cooked first. I buy the riced cauliflower at Trader Joe’s but you can make your own, if you don’t know how, check out this video. The filling takes on a more Mediterranean flare with roasted, salted pistachios, dried persimmons, bits of blue cheese, and minced red chiles for spice.

One-Pan Cauliflower and Blue Cheese Stuffed Pork Chops with Roasted Sweet Potatoes Recipe form @holajalapeno

How to stuff the pork chops

Spoon the filling on to the pounded chops—the recipe calls for about 2 tablespoons in each but if your chops are bigger I say put in as much as each one can handle. Then roll the pork over the filling and hold each one together at the seam with a toothpick. Making a roulade like this means more stuffing in each, but if you’d like to get bone-in pork chops you can cut a slit in the middle of each one and stuff the filling into the pocket (the roasting time will be longer however).

One-Pan Cauliflower and Blue Cheese Stuffed Pork Chops with Roasted Sweet Potatoes Recipe from @holajalapeno

Nestle each chop (seam-side down) in between the sweet potatoes and brush with a little balsamic-honey glaze. Then return to the oven to roast for only about 20 minutes. The pork chops can be filled and refrigerated the night before if you’d like to get that step done in advance.

One-Pan Cauliflower and Blue Cheese Stuffed Pork Chops with Roasted Sweet Potatoes Recipe from @holajalapeno

A simple mustard vinaigrette pulls the whole dish together. Serve with some fresh spring asparagus blanched in salted water and served warm with a little butter and squeeze of lemon.

One-Pan Cauliflower and Blue Cheese Stuffed Pork Chops with Roasted Sweet Potatoes
 
Prep time
Cook time
Total time
 
The ultimate stuffed pork chops: Boneless pork chops filled with cauliflower rice, blue cheese, pistachios, dried persimmons, chile flakes, and scallions. Roasted over sweet potatoes and drizzled with a mustard vinaigrette before serving.
Author:
Serves: 4
Ingredients
  • 2 pounds sweet potatoes, peeled and chopped
  • ¼ cup olive oil, divided
  • 1 lemon
  • 1 teaspoon paprika
  • ¾ teaspoon kosher salt, divided, plus more for seasoning
  • ½ teaspoon freshly ground black pepper, plus more for seasoning
  • 4 center-cut, boneless pork chops
  • ½ cup riced cauliflower *see note
  • ¼ cup crumbled blue cheese
  • 1 scallion, minced
  • 1 tablespoon chopped roasted, salted pistachios
  • 1 tablespoon chopped dried persimmons or dried apricots
  • 1 tablespoon chopped Italian parsley
  • 1 teaspoon minced fresh red chiles or dried chile flakes
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
For the Mustard Vinaigrette:
  • 1 tablespoon sherry vinegar
  • 1 scallion, minced
  • 1 clove garlic, minced
  • 1 teaspoon whole grain mustard
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
Instructions
  1. Heat oven to 400°F and arrange rack in the middle.
  2. Place sweet potatoes on a large roasting pan and drizzle 1 tablespoon of the olive oil over them. Zest the lemon and sprinkle the zest over the sweet potatoes along with the paprika,1/2 teaspoon of the salt, and ¼ teaspoon of the black pepper. Toss to coat then spread into a single layer.
  3. Roast sweet potatoes in oven 15 minutes.
  4. Meanwhile, place one pork chop on a cutting board and cover with plastic wrap. Using a meat mallet or rolling pin, pound the pork chop to about ¼-inch thickness. Repeat with remaining pork chops. Season each pork chops with salt and pepper.
  5. Combine cauliflower, blue cheese, scallion, pistachios, persimmons, parsley, chile flakes, ¼ teaspoon of salt, and ¼ teaspoon of pepper in a medium bowl.
  6. Divide cauliflower mixture between the pork chops and roll up to seal. Place a toothpick at the seam to hold closed.
  7. Nestle pork chops, seam-side down between the sweet potatoes. Combine balsamic vinegar and honey in a small bowl, then brush the mixture over the pork chops.
  8. Roast pork in oven until cooked through, about 20-30 minutes.
  9. Meanwhile, make the vinaigrette by combining all the ingredients together in a medium bowl.
  10. Remove toothpicks from pork chops and serve immediately with the sweet potatoes and vinaigrette.
Notes
I bought riced cauliflower at Trader Joe's or you can do it yourself by grating raw cauliflower through the large holes of a box grater or through the grating attachment on your food processor.

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, Condiments and Salsas, Mains, Recipes

8 Delicious Ways to Use Tomatillos + Huevos Divorciados

March 24, 2017
Huevos Divorciados Recipe from @holajalapeno

This post was sponsored by Ralphs, all opinions however are my own. Thank you for supporting the brands that make this blog possible! 

If you have a weakness for green salsa, you may be a tomatillo lover and not even know it.  Tomatillos are essential to Mexican cooking and were first cultivated by the Aztecs centuries ago. The name might not be familiar but I’m sure you have seen them, they are the green (or sometimes purple) tomato-looking fruit that are wrapped in a crinkly paper husk. Tomatillos—while they may look like a tomato—have actually nothing to do with tomatoes but are in the same family as the cape gooseberry and have the tartness to prove it.

8 Ways to Cook with Tomatillos from @holajalapeno

How To Buy and Prep Tomatillos

When buying tomatillos, look for firm-fleshed fruit with no bruises or browned spots. The best tomatillos are on the smaller side, about the size of a ping pong ball, the bigger they are the more bitter they tend to be. Ralphs always has a beautiful selection of tomatillos as well as cilantro, jalapeños, and everything else I need to make my favorite Mexican recipes.

To cook with tomatillos, remove the papery husk and give them a rinse under cold water.  They don’t need to be peeled or seeded and can be eaten raw or cooked. Their tart flavor can be used to bring a tangy zing to everything from salsas to soups and slowly braised meat dishes. Here are my favorite ways to cook with tomatillos:

8 easy recipes for tomatillos from @holajalapeno

Tomatillo Avocado Salsa

In Salsa

 

8 Easy Recipes For Tomatillos from @holajalapeno

In Soup

8 Easy Recipes for Tomatillos from @holajalapeno

Green Chilaquiles with Fried Eggs

For Breakfast

8 Easy Recipe for Tomatillos from @holajalapeno

Slow Cooker Carne Adobada

For Dinner

Another Mexican classic that relies heavily on tomatillos are Huevos Divorciados or Divorced Eggs. The two eggs are usually separated by a sea of green (tomatillo) salsa and a smooth red salsa but I’m tapping into my love affair with beets and made a roasted beet relish instead. It’s still green and red, the huevos have in no way gotten back together and we all get to pack a few more veggies into breakfast—Yay for us!!

Huevos Divorciados Recipe from @holajalapeno

This tomatillo salsa is a bit different from the other versions mentioned above. The addition of Greek yogurt takes it to a completely different place,  it adds a creaminess that is such a perfect counterpoint to the tart nature of tomatillos that I can’t believe I have never made tomatillos salsa like this before.

I piled the whole thing on a plate of fried tahini breakfast potatoes which are a creation of my friend Susana. A spoonful of tahini melts into the potatoes as they fry, coating them in a glorious sesame bath. The extra oil makes them super crispy and golden.

Huevos Divorciados Recipe by @holajalapeno

Huevos Divorciados with Creamy Tomatillo Salsa & Roasted Beet Relish
 
Prep time
Cook time
Total time
 
Huevos Divorciados: 2 eggs smothered in creamy tomatillo salsa & roasted beet relish on fried tahini breakfast potatoes.
Author:
Serves: 2-4 servings
Ingredients
For the Tomatillo Salsa:
  • 2 pounds tomatillos, husks removed and rinsed
  • 1 small yellow onion, quartered
  • 2 cloves garlic, unpeeled
  • 2-3 jalapeños, stemmed and cut in half (add as many or few jalapeños as you like depending on how spicy you want the salsa to be)
  • 1 tablespoon olive oil
  • 1 cup cilantro leaves
  • ½ cup Greek yogurt
For the Beet Relish:
  • 4-6 small beets, trimmed and washed
  • 2 tablespoons olive oil, divided
  • 1 jalapeno, stemmed and minced (seeds removed if you'd like it less spicy)
  • 1 clove garlic, minced
  • 1 tablespoon minced cilantro
  • 1 tablespoon orange juice
  • 1 tablespoon lemon juice
For the Tahini Potatoes:
  • 2 tablespoons olive oil
  • ½ yellow onion, diced
  • 4 small Yukon gold potatoes, peeled and diced
  • 1 clove garlic, minced
  • 1 tablespoon tahini paste
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground cumin
For the Eggs:
  • 2-4 tablespoons olive oil
  • 2-4 large eggs
  • Crumbled queso fresco, optional
Instructions
To Make the Tomatillo Salsa:
  1. Heat oven to 425°F and arrange rack in the upper third of the oven.
  2. Combine tomatillos, onion, garlic, and jalapeños on a baking sheet. Drizzle with olive oil and season with salt. Toss to coat.
  3. Roast veggies until softened and brown, about 20 minutes.
  4. Transfer veggies to a blender (removing the skin from the garlic first), add cilantro and yogurt and season with salt (I used 2 teaspoons) and blend until smooth. You might need to do this in two batches depending on the size of your blender.
  5. This will make a lot more salsa than you'll need but extra salsa is never a bad problem to have.
  6. Keep oven on to roast the beets.
For the Beet Relish:
  1. Place beets in a baking dish and drizzle with 1 tablespoon of the olive oil. Season with salt and cover with foil. Roast beets until they can be easily pierced with a knife, about 30-40 minutes. Let cool.
  2. Peel beets by rubbing the skin off with a paper towel or a pairing knife then cut into small dice.
  3. Combine beets with remaining relish ingredients and toss to combine. Season with salt to taste.
For the Potatoes:
  1. Heat oil in a cast iron skillet or nonstick frying pan over medium-high heat. Add onion and potatoes and season with salt.
  2. Cook, undisturbed a few minutes then add remaining potato ingredients and stir until tahini has coated the potatoes. Reduce heat to medium-low, cover and let cook, stirring occasionally until potatoes are tender, about 8-10 minutes. Remove from heat and keep covered.
For the Eggs:
  1. I like to fry my eggs one at a time. Heat 1 tablespoon of olive oil per egg in a medium nonstick frying pan over medium-high heat. Once oil is shimmering crack the egg into the middle of the oil. Season with salt and black pepper. Turn off heat and let cook, undisturbed 1-2 minutes. Flip if you want an over easy egg and finish cooking to your liking. Repeat with remaining eggs.
To Serve:
  1. Divide potatoes between 2-4 plates, depending on how many you are serving. Place 2 eggs on each plate and top each egg with the different salsas. Sprinkle a little queso fresco over the top if you want, serve immediately.
Notes
To make both salsas at the same time, roast the tomatillo salsa vegetables on one rack and the beets on another rack in the oven simultaneously.

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! Knowing that this recipe worked for you is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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Apps, Comida Latina, Mains, Popular, Recipes

Loaded Black Mole Braised Beef Fries

March 21, 2017
Loaded Black Mole Braised Beef Fries Recipe from @holajalapeno

How do you moms out there deal with getting stuff done? I’m serious, I need your advice because I’m dealing with a constant tug-of-war between working and being (and I mean mentally present) with my kids.

I’m not talking about the daily chore stuff of laundry, dinner, etc but the work from home stuff, the I need to do this for me and only me kind of stuff. I’ve been doing this work from home thing with various levels of success for a long time now and I’m still not sure how to do it right. To do it in a way that I feel honors my role of being a mother and a woman with an independent career. Any tips? I’d really like to hear them. I know from the outside it’s easy to think other women have their shit all kinds of together but that’s what’s so beautiful about having these conversations and being real with each other, so in all honesty I’d love your help.

Loaded Black Mole Braised Beef Fries Recipe from @holajalapeno

This all relates to black mole fries, I promise and here’s how: Being real and honest women is also what I adore about one my favorite podcasts Super Mamás. The show is hosted by sisters Paulina Lopez Velazquez and Bricia Lopez-Maytorena. They get down to the real nitty-gritty of life and cover every topic under the sun from bilingual struggles to miscarriage to shitty mom moments. These two incredible women also help run their families other businesses; the James Beard award winning Oaxacan restaurant, Guelaguetza, their Mole business, and their Michelada mix business. Long story short, I can imagine they both know what I’m talking about you can imagine how honored and psyched I was when they asked if I would like to come up with a little something-something using their mole! See? Fries!

Please, please, please don’t be intimidated about these fries. I know just looking at the recipe it looks crazy. I mean who spends over 4 hours making fries?!! But most of it is time you are chilling, waiting for the beef to slowly braise in the oven (a step you can also do the day before if you want to). Let’s break them down piece by piece shall we?

How to Make the Black Mole Sauce

Loaded Black Mole Braised Beef Fries Recipes from @holajalapeno

Using Guelaguetza’s Black Mole Paste makes preparing the mole sauce super easy, you just need to add a bit of tomato, some broth, a hunk of chocolate, and some salt. After the sauce is made pour it over some browned boneless short ribs, cover, and slowly braise in the oven until they are tender and falling apart.

Loaded Black Mole Braised Beef Fries Recipe from @holajalapeno

How To Make the Fries

Loaded Black Mole Braised Beef Fries

Making the fries are pretty simple, just toss some frozen French fries with a few spices and salt and bake in the oven. Once they are done you can move on to the fun part—the toppings!!

Loaded Black Mole Braised Beef Fries Recipe from @holajalapeno

The Toppings

This recipe looks really long because I wanted to give you guys several ideas for toppings. I added big, fat lima beans, caramelized onions, aged white Cheddar cheese, and sour cream. I also made some quick marinated tomatoes with sliced serrano chiles, cilantro, and scallions. You can be as creative as you’d like or make them super simple too, make them your own!

Loaded Black Mole Braised Beef Fries Recipe from @holajalapeno

To find out more about all three Guelaguetza mole pastes, how to buy it and more recipes using it, check out their store.

Loaded Black Mole Braised Beef Fries
 
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Oven-baked French fries topped with Oaxacan black mole braised beef, giant white beans, Cheddar, sour cream and more.
Author:
Serves: 6-8 Servings
Ingredients
For the Beef:
  • 1 large tomato, cored and quartered
  • 3 tablespoons Oaxacan Black Mole Paste
  • 1 cup beef broth
  • 1 quarter piece Ibarra chocolate
  • 1 pound boneless short ribs
  • 1 tablespoon olive oil
For the Beans:
  • ½ cup dried lima beans
  • 1 bay leaf
  • 1 teaspoon black peppercorns
For the Onions:
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
For the Tomatoes:
  • 1 large tomato, chopped
  • 1 scallion, minced
  • 1 serrano chile, thinly sliced
  • 1 tablespoon minced cilantro
  • 1 tablespoon fresh squeezed lime juice
For the Fries:
  • 1 (24-ounce) bag frozen French fries
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground California chile powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground white pepper
  • 1 cup grated sharp white Cheddar cheese
Additional Toppings:
  • Crumbled queso fresco
  • micro greens
  • sour cream
  • lime wedges
Instructions
To Make the Beef:
  1. Heat oven to 300°F.
  2. Place the tomato in a small saucepan and cover with water. Bring to a simmer and cook until softened, about 10 minutes. Strain and blend until smooth in a blender (careful to cover the blender with a folded paper towel and not the lid which could explode with the hot liquid).
  3. Strain tomato liquid back into the saucepan. Add mole paste, broth, chocolate, and season with salt (about ½ teaspoon depending on your broth, paste, tastes, etc.) Bring to a simmer and whisk until smooth. Remove from heat.
  4. Season beef generously with salt and pepper on all sides. Heat oil in a frying pan until shimmering. Add beef and brown on all sides, about 7 minutes total. Transfer to a baking dish, pour mole sauce over the beef and cover the dish with foil.
  5. Braise the beef in the oven until very tender and falling apart, about 1½- 2 hours. Shred beef in the pan then set aside. This step can be done a day in advance, uncover, let cool, then cover again with plastic wrap and refrigerate.
For the Beans:
  1. Rinse beans and place in a small saucepan. Cover with about 2 inches of water. Add bay leaf and black peppercorns and bring to a simmer. Cook until soft, about 30 minutes. Season the cooking water with salt and let cool in the liquid until ready to use. Strain beans before adding to the fries.
For the Onions:
  1. Heat oil in a medium frying pan over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until caramelized and brown, about 10 minutes, adjusting the heat if necessary so they don't burn. Set aside.
For the Tomatoes:
  1. Toss the tomatoes with the scallion, chile, cilantro, and lime juice. Season with salt and set aside.
For the Fries:
  1. Heat oven to 425°F and arrange a rack in the upper third.
  2. Combine fries, oil, salt, chile powder, coriander, and white pepper in a large bowl. Toss until fries are well coated then spread them out in a single layer on a baking sheet.
  3. Bake until crisp and browned, about 30 minutes.
  4. Leave on the baking sheet or transfer to a large serving dish and cover with beef, some of the mole sauce, strained beans, caramelized onions, and Cheddar cheese.
  5. Return fries to oven and bake until cheese is melted, about 5 minutes. Remove and top with tomatoes, and any or all of the additional toppings.
Notes
You may or may not use all the toppings for the fries. Add the braised beef, beans, onions, and cheese to your liking. Leftovers of any of these make awesome tacos!

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! Knowing that this recipe worked for you 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, Recipes, Snacks

Smoked Maple Butter Popcorn with Habanero Salt

March 14, 2017
Smoked Maple Butter Popcorn with Habanero Salt

This post was sponsored by Uncommon Goods but all opinions are my own. Thanks for supporting the brands that help to support this blog!

Smoked Maple Butter Popcorn with Habanero Salt Recipe

I feel like I’ve left a lot of myself out of this blog lately. I don’t know why exactly. Uninspired to talk about my life I guess but here’s a rundown of what’s going on with us:

  • We’ve entered the life of school choice and have been waiting to see what the lottery hands us. Also, I’ll have both kids in school next year—mixed emotions on that subject.
  • We’ve been capturing (and killing) a lot of snails lately. Any tips on keeping snails alive? Probably not capturing them in the first place, huh?
  • We are planning our trip to Italy this summer. Here’s what I need to know:
    • How to entertain kids on an overseas flight besides buying them their own devices and/or Benadryl?
    • What/how much to pack for an extended stay? We’re also going to London, is it cold there in July? Do I need to pack jackets, scarves, and sweaters?
    • Affordable, kid-friendly Air B&B recs for Rome and really anywhere in Italy, we’ll have lots of time to travel.

There’s lots of other stuff too, like all of us, my life is relentless in the details but right now I’d rather have some fun and talk about a luxurious little snack. Something like popcorn drenched in pecan wood-smoked maple syrup, butter, and habanero salt. What about something like that?

Smoked Maple Butter Popcorn with Habanero Salt Recipe

I was asked to partner with Uncommon Goods a few weeks back and was excited to find some really fun gift ideas to share with you. If you are unfamiliar with Uncommon Goods they are an online retailer selling unique handmade goods from makers big and small all over the world. They have a bit of everything and are a one-stop shop for gift giving. They even put together gift collections to make it super simple. They have ideas for everything from Weddings to Graduations.

But of course me, I stuck firmly in my comfort zone—the kitchen. When I saw this microwave popcorn popper in their graduation gift guide, I knew immediately I had to have it. We eat a lot of popcorn but I usually pop it in a pan. With this nifty popper however, the kids can do it themselves! The lid doubles as a measuring cup for the popcorn kernels then you just pour them in, cover it with the lid, and put it in the microwave.

Smoked Maple Butter Popcorn with Habanero Salt Recipe

With my brain firmly stuck in popcorn mode I had to find something to put on it. At first I was leaning toward hot sauce (which they have plenty of in their Gifts for Dudes section) but then I spotted the Pecan Wood Smoked Maple Syrup, Oo la la!

I also loved these glasses made in Colombia from recycled car windshields and windows. They are just what I needed to sip my icy beer, but the green-hued glass would also make beautiful little vases for low table centerpieces.

Smoked Maple Butter Popcorn with Habanero Salt
 
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Smoked Maple Butter Popcorn with Habanero Salt is the ultimate luxurious snack for any party. Popcorn drenched in smoked maple syrup, butter, & spicy salt!
Author:
Serves: 4-6 Servings
Ingredients
  • 2 tablespoons unsalted butter or vegan butter or coconut oil, melted
  • 1 tablespoon smoked maple syrup or regular maple syrup and a dash of liquid smoke
  • 1-1/2 teaspoons habanero salt (depending on how hot you like it) or 1 teaspoon habanero salt and ½ teaspoon of kosher salt
  • 9 cups popped popcorn
Instructions
  1. Stir together melted butter, maple syrup, and salt.
  2. Pour over popped popcorn and toss to coat.
Notes
To make the habanero salt; combine 2 tablespoons kosher salt with ¼ teaspoon ground habanero chile powder.

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

Dulce de Leche Yogurt Parfaits

March 7, 2017
Dulce de Leche Yogurt Parfaits Recipe

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

Dulce de Leche Yogurt Parfaits Recipe

As much as I’d like to quit sugar, I just can’t. I know I’d probably be healthier without it, but life without sweets is not a life I’d like to live. I try, however, to keep it as small and as healthy-ish as possible, especially when the kids are involved.

Dulce de Leche Yogurt Parfait Recipe

Every afternoon after school Louisa comes home and asks for her “candy snack” (I guess the sweet tooth doesn’t fall too far from the tree). Instead of offering her actual candy (which I admit sometimes happens) I like to give her something that offers at least a little nutritional value.

Dulce de Leche Yogurt Parfait Recipe

Instead of buying sweetened, fruit-flavored yogurt I like to buy plain Greek yogurt and sweeten it myself with maple syrup, honey, jam, or my favorite—dulce de leche. A dulce de leche yogurt parfait is an effortless “candy snack” and you can add as many variables as you’d like. I’m a particular fan of making a little sweet salsa with fresh blueberries, toasted, sliced almonds, and toasted shards of unsweetened coconut—you know me and my need for something crunchy. Layering this fruity, nutty layer in the middle makes the parfait feel indulgent while actually adding some nutrients to the mix.

Dulce de Leche Yogurt Parfait Recipe

This is real life, so if layering stuff in a cup seems a little too, I don’t know, annoying, I get it. You don’t really need a recipe to make this just spoon the yogurt in a bowl and drizzle as much dulce de leche as you’d like over the top (you can scoop a few spoonfuls into a microwave-safe bowl and warm the dulce de leche slightly if it is too thick—20 seconds or so in the microwave should do). Add the blueberries, almonds, and coconut or some other crunchy accouterments like chia seeds, granola, freeze-dried fruit, or get real fancy and crush up some store-bought gingersnap or meringue cookies.

Dulce de Leche Yogurt Parfait Recipe

The unsweetened coconut chips I found at Trader Joe’s (they’ve been added to my TJ’s must-have list) but I know Bob’s Red Mill also sells them in the organic or health food section of most grocery stores, otherwise you could use shredded coconut too.

Dulce de Leche Yogurt Parfait Recipe

Last but not least, these decadent, layered yogurt parfaits would make a beautiful and impressive (not to mention easy) dessert for Easter brunch so keep this one around for any upcoming spring parties friends.

Dulce de Leche Yogurt Parfaits
 
Prep time
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These easy dulce de leche yogurt parfaits have creamy layers of Greek yogurt, dulce de leche, and blueberries. Try for breakfast or an after school snack.
Author:
Serves: 4 servings
Ingredients
  • ¼ cup sliced almonds
  • ¼ cup unsweetened coconut chips
  • 2 cups fresh blueberries
  • 2 cups non-fat Greek yogurt
  • ¾ cup La Lechera Dulce de Leche
Instructions
  1. Toast almonds and coconut chips in a medium frying pan over medium heat until lightly browned and fragrant, about 1 minute. Transfer to a plate to cool.
  2. Toss blueberries with coconut-almond mixture.
  3. Spoon about 2 tablespoons of yogurt in the bottom of 4 glasses. Add about 2 teaspoons of dulce de leche then cover with a small spoonful of blueberry-coconut salsa. Repeat layers, making three total in each glass. 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!

Comida Latina, Mains, Recipes

Smoky Chile Relleno Rice Bowl with Chicken

March 3, 2017
Smoky Chile Relleno Rice Bowl with Chicken Recipe

This post has been sponsored by Wish-Bone and Tyson. All thoughts and opinions are my own.

Smoky Chile Relleno Rice Bowl with Chicken Recipe

On Monday I found myself smack-dab in the Hispanic food aisle at Kroger and picked up a few things to fill out a rice bowl. As I’ve pointed out before rice is my everyday-cooking savior. A rice bowl full of goodies is just the type of meal that is perfect for our house. Rice bowls allow for variation by letting the kids pick and choose which ingredients they want in their bowls, and I still only have to cook one dinner.

Smoky Chile Relleno Rice Bowl with Chicken Recipe

A Rice Bowl Full of Goodies

In an ideal world I would make dinner from an actual recipe I want to try every night. The reality is most evenings I want to spend about 10 minutes in the kitchen and I don’t think I’m alone in this sentiment. That’s what I love about this rice bowl idea, it includes a mixture of home-cooked ingredients like charred peppers and freshly steamed grains with high-quality store bought ingredients like Tyson Applewood Smoked Chicken Strips and Wish-Bone EVOO Garlic and Basil salad dressing.

Smoky Chile Relleno Rice Bowl with Chicken Recipe

Add Some Homemade Tortilla Strips

I am huge texture junkie when it comes to my meals so of course I had to add plenty of crunch to this bowl. There is a crisp salad element from crunchy baby Romaine leaves and the perfect amount of snap from a few baked corn tortilla strips. I think I’ve professed my love for TortillaLand tortillas before but if you haven’t tried them, you should. They might be a little hard to find because unlike typical store-bought tortillas, TortillaLand tortillas are uncooked, which means they have to stay refrigerated (I found mine in the refrigerator section of the Hispanic food aisle at Kroger).

Smoky Chile Relleno Rice Bowl with Chicken Recipe

Like a Chile Relleno…. but Much Healthier

This rice bowl has all the flavors of a cheesy chile relleno but you know, much healthier. Combining quinoa with the rice adds essential amino acids to the mix, not to mention a burst of burgundy color if you use red quinoa like I did. Cooked and ready to go the Tyson smoked chicken is a super-convenient source of added protein. The fresh lettuce, tomato, and avocado are vitamin and mineral powerhouses. The Wish-Bone dressing is velvety and delicious and full of healthy fats from extra virgin olive oil.

Smoky Chile Relleno Rice Bowl with Chicken Recipe

If you have leftovers this rice bowl would also pack nicely for an office lunch. Am I seeing dinner plans forming for Sunday and lunch plans for Monday?

Smoky Chile Relleno Rice Bowl with Chicken Recipe

Smoky Chile Relleno Rice Bowl with Chicken
 
Prep time
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All the flavors of a cheesy chile relleno tucked into a powerhouse of a rice bowl with smoked chicken, charred chiles, queso fresco, and a quinoa-rice mix.
Author:
Serves: 4 servings
Ingredients
  • 1 cup uncooked jasmine rice
  • ½ cup uncooked quinoa (I used red quinoa)
  • 2 cups water
  • 1 large poblano pepper
  • 2 TortillaLand corn tortillas
  • 1 teaspoon vegetable oil
  • ⅓ cup Wish-Bone EVOO Garlic and Basil Dressing, plus about ¼-1/2 cup more for drizzling
  • 1 package Tyson Applewood Smoked Chicken Strips
  • ½ cup cherry tomatoes, halved
  • 1 small head baby romaine leaves, washed and dried
  • 2 ripe avocadoes, peeled, pitted, and sliced
  • ½ cup queso fresco or feta cheese
Instructions
  1. Heat broiler to high.
  2. Combine rice and quinoa in a fine mesh strainer and rinse with cold water until water runs clear. Transfer to a medium saucepan add water and a pinch of salt and bring to a boil over medium-high heat.
  3. Reduce heat to a low simmer, cover and cook undisturbed for 10 minutes. Remove from heat and let sit, covered for 10 more minutes. Fluff with a fork and set aside.
  4. Place poblano pepper on a baking sheet and broil until skin is charred and blackened on all sides, turning frequently, about 5-8 minutes. This can also be done over a gas flame.
  5. Put oven on bake and heat oven to 400°F. Transfer pepper to a heatproof bowl and cover with plastic wrap. Let sit until cool enough to handle, about 5-10 minutes. Once cool, remove all the blackened skin, the stem, and any seeds. Slice into thin strips.
  6. Cut tortillas into thin strips, place on a baking sheet, toss with oil and season with salt. Spread into a single layer on the baking sheet and bake until crispy, about 10-15 minutes.
  7. Toss rice and quinoa mixture with the ⅓ cup of Garlic and Basil dressing and divide rice among 4 bowls.
  8. Combine chicken, cherry tomatoes, and poblano strips then divide the chicken mixture evenly between the bowls.
  9. Divide Romaine lettuce, avocado, queso fresco, and tortilla strips between the bowls. Drizzle 1-2 tablespoon or so of dressing over everything and serve.

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, Recipes

Masa Harina Pancakes with Vanilla Strawberries

February 28, 2017
Masa harina pancakes with vanilla sugar strawberries

Eight months in and California, you’re still leaving me breathless (may I say this is a condition I hope never to be cured from). Last weekend a wrong turn led us into a deep canyon, soft and misty and (thanks to buckets of rain) spectacularly green. Then there was an innocent hike up a foothill whose summit revealed the ocean spread wide in front of us, immaculate orange groves behind, and lofty mountain ranges beyond that.

masa harina pancakes with vanilla sugar strawberries recipe

The scene however that I love the most are the vast and wide fields of, let me see, well, you name it. Lettuce, and tangerines, broccoli, and lemons. Yesterday Hiro and I stumbled upon a field of artichokes on our way to the library. Artichokes!!  And of course, strawberries. There are fields of strawberries at every turn; along the highway, between bike paths, right at the foot of the ocean, which I always think to myself whenever I see it, if you had to be picking anything anywhere picking strawberries while look out at the ocean has got to be at least one of the more desirable positions. If you have veggie-lust like I do make sure to follow along this weekend as I take over the @cagrownofficial‘s instagram feed with some of my favorite shots of the fruits and vegetables growing around here.

masa harina pancakes with vanilla sugar strawberries recipe

Thanks to the abundance of fresh strawberries they are plentiful at farm stands and in Farmer’s markets around here year round which means they are a staple at our breakfast table and top just about everything from yogurt to cereal and in this case, pancakes.

masa harina pancakes with vanilla sugar strawberries recipe

These are a special breed of pancake made not with wheat flour but masa harina, the very finely ground corn flour used to make corn tortillas, tamales, and any number of Latin American dishes. The masa harina makes a thicker-than-normal batter which might leave you in doubt but they fry up so fluffy and light and tender you’ll forget all about the weird, heavy batter. Making them with masa harina means they are naturally gluten-free and when you make the batter with plant-based milk and vegetable oil like I did they are also dairy-free, so yay for healthy pancakes! These masa harina pancakes also have a delicate corn flavor that goes beautifully with strawberries.

masa harina pancakes with vanilla sugar strawberries recipe

As for the strawberries, I like to slice them and toss them with fragrant vanilla bean sugar made by my friend Lola and you can buy some for yourself here! Otherwise you can toss them with plain granulated sugar and some vanilla beans or vanilla extract.

Masa harina pancakes with vanilla sugar strawberries recipe

Masa Harina Pancakes with Vanilla Strawberries
 
Prep time
Cook time
Total time
 
Glorious, gluten-free, dairy-free masa harina pancakes are ultra-fluffy and light. Serve with giant scoops of vanilla-sugar strawberries on top!
Author:
Serves: 14 (4-inch) pancakes
Ingredients
For the Pancakes:
  • 3 cups milk (any kind will do, I used vanilla soy milk)
  • Juice of ½ a lemon
  • 1½ cups masa harina
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 large eggs
  • ⅓ cup vegetable oil, plus more for the pan
  • ¼ cup honey
  • Butter and syrup, for serving (optional)
For the Strawberries:
  • 1 pint fresh strawberries
  • 2 tablespoons vanilla sugar or 2 tablespoons granulated sugar and the seeds of ½ a vanilla bean, or ½ teaspoon vanilla extract
Instructions
To Make the Pancakes:
  1. Heat oven to 200°F.
  2. Combine milk and lemon juice in a large bowl. Let sit 5 minutes.
  3. Meanwhile, combine masa harina, baking powder, and salt in a medium bowl. Whisk to break up any lumps.
  4. Add eggs, ⅓ cup vegetable oil, and honey to the milk mixture and whisk until smooth. Add flour mixture and whisk until just combined and no dry spots remain. Batter will be thicker than normal, but still cook up light and fluffy.
  5. Heat 1 teaspoon vegetable oil in a large, non-stick frying pan over medium-high heat. Add about ¼ cup of the batter for each pancake and spread into a ¼-inch thick circle. Cook until crispy and browned on the edges, about 2 minutes. Flip and cook 2 more minutes on the other side.
  6. Transfer pancakes to a baking sheet or large heat-proof plate and place in the oven to keep warm. Repeat with remaining batter.
To Make the Strawberries:
  1. Stem and slice the cleaned strawberries and place in a medium bowl. Sprinkle vanilla sugar over the top and toss to coat the strawberries in sugar.
To Serve:
  1. Serve a couple warm pancakes with a generous spoonful of strawberries and butter (or dairy-free butter) and syrup, if you'd like.

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!