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19 Easy Homemade Mexican Recipes With Refried Beans

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One pot of beans can make so many recipes! Check out these 19 recipes with refried beans, including enchiladas, tortas, tamales, and more. From simple squash and black bean enchiladas and easy roasted squash tostadas to authentic pupusas and homemade huevos rancheros, there’s something on this list for everyone to love.

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A woman holding a deep dish black bean enchilada casserole
This is Black Bean Enchilada Casserole

Whether we’re talking pinto beans, black beans, or peruanos; creamy beans mashed or pureed into a smooth, comforting dish is one of the best foods on earth. Eaten alone as a side dish or as a dip for chips, they’re tremendous, but woven into other recipes? Amazing!

From hearty Huaraches and cheesy Molletes to breakfast burritos or a simple snack of tortilla chips with warm Black Bean Dip, this pantry staple elevates everything it touches.

A dish of refried beans next to bread pieces

Mashing a can of refried beans with a potato masher or using an immersion blender to turn dried beans into creamy refried black beans is the only way to get that rich, dreamy texture. It’s perfect for Chipotle Turkey Tortas, Tofu Breakfast Burritos, or a Mexican Breakfast Buddha Bowl, giving each bite a smooth, satisfying flavor.

If you’ve never made them from scratch, this homemade refried beans recipe is your go-to guide (see my tips below on how to make them perfect every time). For busy nights, a can of refried beans is a great shortcut, whether you’re cooking in an Instant Pot, slow cooker, or stovetop, and it works beautifully with pinto beans, black beans, or your favorite pantry staples.

A jar of beans with onions next to it.
A plate of refried beans with avocado and chips


Once you try it, these beans will become a foundation for countless Mexican food favorites.

19 Popular Recipes With Refried Beans

1. Pepper Jack and Refried Bean Enchiladas

Creamy refried beans and melty pepper jack cheese rolled in corn tortillas baked until bubbly. A classic Tex-Mex cooking favorite that’s perfect for a cozy night in or a change of pace on Taco Tuesday.

a baking dish of bean enchiladas on a wood table.

2. Easy Mexican Turkey Torta

Refried beans create a creamy base for this no-cook sandwich layered with turkey and fresh vegetables. Ideal for lunches or a Mexican food twist on sandwiches.

a turkey torta with avocado being added

3. Vegan Black Bean Enchiladas

This recipe uses whole black beans, but swapping in refried beans makes the filling smoother and richer—the real star of this recipe is the homemade Pipián Rojo sauce. This creamy (but vegan) sauce is rich with ground pumpkin seeds, it’s a bit of work, but so, so worth it.

A plate of enchiladas with avocado on top

4. Black Bean and Cheese Vegetarian Tamales

These tamales are the meat-free tamal we make every year during the holidays, but there no reason they should only be enjoyed once a year. Creamy beans, fluffy masa, gooey cheese?! All that’s missing is some tangy salsa verde on top.

black bean tamales on a yellow plate

5. Easy Squash and Black Bean Enchiladas

Super easy enchiladas recipe made with your favorite store-bought sauce, black beans, and roasted winter squash. Swap whole beans for refried beans for a creamier enchilada filling. Vegan option included!

squash and black bean enchiladas on a blue towel.

6. Roasted Squash Tostadas

Spread warm refried beans over crispy tostadas, top with roasted squash, a tangle of crunchy slaw and your favorite salsa. I also like to add some crunchy nuts on top instead of cheese for that texture and umami hit but still vegan.

roasted squash tostadas on a white plate.

7. Pupusas

Thick corn cakes traditionally stuffed with beans and cheese—refried beans seal inside beautifully for a creamy bite.

Several pupusas on a plate topped with sour cream

8. Huevos Rancheros


Add refried beans beneath sunny-side-up eggs on crispy corn tortillas, creating a classic Mexican breakfast loved in Mexican restaurants everywhere—but now you can make it at home!

A blue plate of Huevos Rancheros on a kitchen table with orange juice.

9. Chipotle Beef and Bean Enchilada Casserole


Whole canned pinto beans can be replaced with refried pinto beans for a creamy, indulgent dish that melts in your mouth.

A enchilada casserole with a couple of slices taken out.

10. Beef and Bean Burritos


Swap whole beans for refried beans for smoother, creamier filling—perfect for Tex-Mex cooking.

Step-by-step instructions will show you how to make a comfort food classic: the Beef and Bean Burrito. A supersized family favorite for hungry bellies!

11. Pork Tostadas Ahogadas


Layer refried beans on tostadas with saucy pork for a perfect combination of textures and bold flavors.

A tostáda ahogada on a white plate

12. Molletes

Refried beans spread on toasted bread with little cheese, make this a staple snack, breakfast or appetizer. My recipe also includes a chipotle-garlic crema which takes it over the top.

Mexican molletes sitting on a white plate with a small bowl of tomato crema sitting on the plate.

13. Chipotle Turkey Tortas


Refried beans balance the smoky heat of chipotle turkey and add creaminess to this hearty sandwich. Layered with fresh vegetables and cheese, these tortas are a flavorful Mexican food staple for lunch or dinner.

A turkey torta with sliced radishes on top

14. Huaraches


Thick masa cakes in the shape of sandals (hence the name) are stuffed with refried beans then topped with with tomatillo salsa, sautéed squash blossoms, and chipotle aioli—one of the most iconic Mexican food uses for beans.

A huarache on a plate topped with squash blossoms

15. Tofu Breakfast Burrito

A layer of refried beans adds protein and creamy texture to this plant-based breakfast burrito. Packed with crispy breakfast potatoes and homemade soy chorizo, it’s a satisfying way to start the day with Mexican flavors.

A vegan breakfast burrito cut in half

16. Warm Black Bean Dip


Refried beans give this dip a rich, creamy texture perfect for scooping with tortilla chips. Add cheese, garlic, and spices for a crowd-pleasing appetizer at any gathering.

warm black bean dip topped with feta cheese

17. Coconut Shrimp Tortas

The creamy base of refried beans balances the sweet coconut shrimp, creating an unforgettable flavor combination. Pile on toasted baguette or bolillo rolls, these tortas are a fun twist on a Mexican classic.

shrimp tortas with wine next to it.

18. Mexican Breakfast Buddha Bowl


Add refried beans to your breakfast bowl for extra heartiness. Layered with roasted sweet potatoes, hardboiled eggs, cheese and crunchy tortilla strips, the beans bring creaminess and extra protein to this colorful, nutritious breakfast option.

a buddha bowl on a wood table.

19. Torta Ahogada

The Torta Ahogada (or drowned sandwich) is a savory sandwich made famous in the Mexican State of Jalisco. Filled with pork carnitas, pickled red onions, and refried beans then smothered in a spicy sauce made from chiles de arbol.

A Torta Ahogada on a plate with a fork and a knife

5 Useful Tips for Perfect Refried Beans Every Time

There’s really nothing like homemade refried beans. If you’d like to make your own, follow this recipe and use these tips:

  1. Choose the right pot: A large pot, slow cooker, or instant pot ensures even cooking for dried beans.
  2. Mash for creaminess: Use a potato masher, immersion blender, or high-speed blender for smooth refried beans.
  3. Layer flavor: Sauté chopped onion, minced garlic, or jalapeños in a bit of bacon drippings or oil before adding beans.
  4. Adjust consistency: Add cooking liquid, broth or water if beans are too thick—ideal for burritos, molletes, or tostadas.
  5. Make ahead & serve: Store in an airtight container for up to 5 days and use for the week’s meals; top with cheese, sour cream, or fresh herbs and enjoy on tortillas, chips, or breakfast bowls. Or make one of the recipes above!

Vegan Arroz Con Leche Recipe with Strawberry Sauce

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This vegan arroz con leche recipe transforms simple pantry staples into a luxuriously creamy Mexican treat infused with cinnamon stick and aromatic orange zest then topped with a simple and sweet strawberry sauce.

This post may contain affiliate links. Read our affiliate policy.

This post was last updated on February 19, 2026.

arroz con leche with strawberries on top and a spoon

Arroz con leche is one of those classic Mexican desserts that shows up at family gatherings, holidays, and quiet evenings at home.

This creamy vegan rice pudding is the perfect dessert for anyone with a sweet tooth.

A dish of arroz con leche topped with strawberries and a spoon in the dish

What Makes This Vegan Arroz Con Leche So Special

Traditional Mexican rice pudding is typically made with sweetened condensed milk, heavy cream, and sometimes half and half.

This vegan version swaps in vegan sweetened condensed milk, vegan cream, and almond milk (you could also use rice milk) for a delicious alternative that’s just as rich and satisfying.

The best part? It bakes gently for a hands-off cooking time that creates ultra creamy rice pudding with a soft, tender texture. Top with a fresh strawberry sauce and a dusting of cinnamon for a comfort-food dessert that checks every box.

This truly is the best rice pudding for anyone looking for a creamy Mexican treat.

Ingredients You Need:

For today’s arroz con leche, we’re using very similar ingredients to my traditional stove top arroz con leche, except swapping in vegan substitutes for the traditional dairy items. I found all of these ingredients at my local Whole Foods but you can also purchase them online.

  • Vegan Sweetened Condensed Milk: I buy sweetened condensed oat milk this brings the creaminess and the sweetness without the dairy.
  • Almond Milk: Almond milk is a common swap in vegan desserts and drinks. It’s what I use to make my vegan atole and vegan horchata.
  • Vegan Heavy Cream: You need 2 cups of vegan heavy cream which can be found next to the other vegan dairy items in the refrigerated dairy aisle.
  • Vanilla & Salt: Essential flavor enhancers!
  • Long Grain Rice: I like using Jasmine or Basmati rice. It cooks quickly and thoroughly. Short grain rice gets stickier but tends to stay hard in the middle.
  • Cinnamon Stick: Look for Ceylon cinnamon sticks at your local Mexican market typically labeled canela. These are the same type of cinnamon I use to make everything from my morning oatmeal to my evening White Russian horchata popsicles.
  • Orange Rind: Adds such a lovely, fragrant citrus essence.
  • Strawberry Sauce: See below for more details!
All the ingredients needed to make arroz con leche

How to Make This Creamy Vegan Rice Pudding

Unlike some stovetop versions of arroz con leche that cook in a large pot over low heat with cups of water, this traditional recipe uses a baked method. Baking creates a slow, even heat that allows the rice to slowly soak up the liquid as it simmers so each grain is cooked all the way through but not mushy. I also bake my Mexican red rice too—comes out perfect every time.

Prepare the oven: Heat oven to 325°F and arrange rack in the middle.

A white dish with cream and sweetened condensed milk in it

Mix in the baking dish:Combine all arroz con leche ingredients in a 2-quart baking dish.

All the ingredients to make the arroz con leche in the baking dish.
All the ingredients mixed in the dish before being baked

Bake covered: Cover with parchment paper and then foil. Bake for 1 hour.

The rice pudding after being baked for 1 hour
Arroz con leche after 1 hour in the oven.

Bake uncovered: Remove parchment and foil, stir gently, and bake uncovered for 30 minutes more or until rice is tender and creamy.

The finished baked arroz con leche
Fully baked arroz con leche.


Serve: The low heat and steady cooking time create that signature creamy vegan rice pudding texture that makes this the best rice pudding for any occasion. I think it’s best served warm with hot coffee or my favorite double orange Kahlúa coffee.

Strawberry Sauce Instructions

Chopped strawberries in a small saucepan.

Combine half of the chopped strawberries, orange zest, orange juice, and sugar in a small saucepan. Bring to a boil over medium heat, then reduce to a low simmer. Cook gently, stirring occasionally, until the fruit softens and the sauce thickens. Let cool, then stir in the remaining fresh strawberries.

Spoon generously over a cup of warm arroz con leche or spoon all the strawberries on top of the dish before serving.

A baking dish of arroz con leche with strawberries on top.

Or Try Rhubarb!

I feel like when strawberries are in season I’m using them in everything (fresas con crema anyone?) For this recipe they make a naturally sweet, vibrant topping that pairs beautifully with the creamy pudding. However, if you can find fresh rhubarb, you can absolutely use it instead.

For a sweet-tart twist, cook chopped rhubarb along with half of the strawberries, then stir in the remaining fresh strawberries at the end for a chunky, bright sauce. The rhubarb adds extra flavor and gentle tang, balancing the sweetness of this creamy Mexican treat perfectly.

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Tips for the Perfect Dessert

  • Allow the pudding to cool slightly if you prefer a thicker texture.
  • Store leftovers in an airtight container for up to 4 days. Store the strawberry sauce separately.
  • Enjoy warm, chilled, or at room temperature. Rewarm pudding on the stove or microwave with a little extra almond milk if it seems too dry.
  • Because it’s a great make-ahead dessert, try it this Easter as a vegan option along with the traditional Capirotada.
Arroz con leche in a baking dish with strawberries on top

Variations & Flavor Ideas

There are many versions of arroz con leche across Latin America. Some include sticky rice for a thicker texture. Others use rice milk or coconut milk for coconut rice pudding.

You can customize this vegan arroz con leche recipe by:

  • Adding extra orange peel for deeper citrus notes
  • Stirring in more vanilla extract for warmth or try a touch of almond extract
  • Sprinkling additional cinnamon powder on top or add other whole spices to the pudding while it bakes like cardamom, clove, or whole allspice berries.
  • Serving with other berries for a colorful finish

This is lovely for dessert but also delicious for breakfast! Serve alongside my homemade vegan soy chorizo and tortillas or my vegan breakfast burritos if you’re really hungry!

FAQs

Can I make this on the stovetop instead of baking?

Yes. Just follow the instructions in my traditional arroz con leche recipe.

2. What type of rice works best?

Long grain rice gives you the best rice pudding texture — creamy but not overly dense. Sticky rice will make it thicker and heavier.

3. Can I use coconut milk or rice milk?

Absolutely. Rice milk keeps it lighter, while coconut milk creates a richer coconut rice pudding variation with extra flavor. Any leftover coconut milk can be used to make my super easy pineapple soft serve!

4. Why did my arroz con leche turn too thick?

It naturally thickens as it cools. Stir in a splash of almond milk before serving to bring it back to a creamy consistency.

5. Can I make this ahead of time?

Yes! This vegan arroz con leche recipe stores well in an airtight container in the refrigerator for up to 4 days. Serve chilled, at room temperature, or gently reheated.

A baking dish of arroz con leche with strawberries on top.

Vegan Arroz Con Leche with Strawberry Sauce

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

The rice pudding can be served hot, warm, or cold; it will get thicker as it cools. The sauce can be made up to 3 days in advance and kept covered in the refrigerator until ready to use. If you have any Canela, those oversized soft Mexican cinnamon sticks, this is the place to use it.

Ingredients

For the Arroz Con Leche:

For the Strawberry Sauce

Instructions

  1. Heat the oven to 325°F and arrange a rack in the middle.
  2. Combine all the ingredients (except the strawberry sauce ingredients) in a 2-quart baking dish. Stir well.
  3. Cover with parchment paper and then foil. Bake for 1 hour. Remove parchment and foil and stir. Bake uncovered for 30 minutes more or until rice is tender. Sprinkle with ground cinnamon if you'd like.
  4. For the strawberry sauce, combine half of the chopped strawberries and the remaining ingredients in a small saucepan. Bring to a boil over medium heat. Cook gently, stirring occasionally until strawberries have broken down and sauce is thickened, about 5 minutes. Let cool slightly, then add remaining chopped strawberries.
  5. Serve rice pudding warm, room tempearture, or cold with a generous spoonful of strawberries on top.

Notes

    1. Zest Best Practices: When peeling the orange zest, try to get only the bright orange skin. Avoid the white "pith" underneath, as it can add a bitter note to the pudding during the long bake.
    2. Make-Ahead: This is a fantastic "party prep" dessert. You can bake the pudding a day early and keep it in the fridge. Just remember that it sets firmly when cold.
    3. Rinse the Rice: For a less sticky pudding, rinse your long-grain rice under cold water until the water runs clear before adding it to the baking dish. This removes excess surface starch.
    4. Leftovers: Store the sauce and the pudding in separate airtight containers. If stored together, the strawberry juices will bleed into the white rice, which tastes fine but loses that beautiful visual contrast.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 19gSaturated Fat: 12gUnsaturated Fat: 7gCholesterol: 57mgSodium: 131mgCarbohydrates: 18gFiber: 2gSugar: 9gProtein: 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: dessert

How To Make Easy Mexican Red Rice Recipe (Arroz Rojo)

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This Mexican Red Rice Recipe is my favorite way to make authentic Mexican rice at home using simple ingredients and one pan.

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Post last updated February 5, 2026.

red rice with cilantro on top

This Mexican-style rice is fluffy, deeply flavorful rice that’s never mushy. It’s a classic staple side dish in Mexican food – comida Mexicana, and it pairs beautifully with just about all your favorite Mexican dishes.

What Makes This Easy Mexican Rice So Simple?

The point where most people get stuck when making traditional Mexican rice (arroz rojo) or other rice dishes is simmering it on the stovetop. The rice can stick to the bottom of the pot, cook unevenly, or turn into mushy rice. Frankly, a lot can go wrong.

This is the recipe I always use because it bakes low and slow in the oven for perfect (never burnt or undercooked) rice every time!

Ingredients You’ll Need

Many red rice recipes rely on powdered seasoning or bouillon which is completely unnecessary. Here’s what you’ll need to get flavorful rice using all natural ingredients:

All the ingredients to make red rice on a blue table
  • Garlic: For a supremely flavorful tomato base.
  • White onion: The favorite onion for most Mexican recipes.
  • Serrano peppers or you can use jalapeños to lower the heat. I like the slight kick serranos give but remove the seeds or use only half a serrano if you don’t want it to be spicy.
  • Long grain rice: I always use Jasmine rice but you can swap a medium-grain rice if that’s all you have.
  • Chicken broth: use store-bought or homemade.
  • Salt: I always use Morton’s kosher salt unless otherwise specified.
  • Tomatoes: I like to use canned because they reliably taste good no matter what the season but if fresh tomatoes (I like Roma tomatoes) are in season you can swap those in instead. You’ll need 2 medium Roma tomatoes.
  • Oil: I like to use sunflower oil but olive oil also works.

How To Make This Easy Mexican Rice Recipe

First, the flavor base is effortless. Tomatoes along with chiles, garlic cloves, and onion are puréed in a blender with chicken broth, homemade chicken stock, or vegetable broth. This creates smooth, deeply seasoned blended tomatoes with tons of flavors, no chopping required.

The sauce in a blender

Next, the uncooked rice (or raw rice) is toasted in hot oil over medium heat. This step toasts the rice giving it a nutty flavor, prevents soggy results, and helps create the fluffiest rice. Don’t rush it; you want to see the plain white rice becomes matte and many grains have turned a light golden brown before moving on.

The rice being toasted on the stove

Pour in the blended tomato base and stir to make sure no rice is stuck to the bottom of the pot.

Instead of finishing on the stove, the rice is baked in the oven with a tight-fitting lid. That slow, even heat means no stirring, no scorching, and perfectly cooked Mexican style rice every single time.

The toasted base perfumes every grain, creating a flavorful rice that works as a simple side dish or alongside everything from pork chops to fish. The recipe also makes a big batch, so you’ll likely have leftover rice—ready for burritos, for a quick meal with tacos, or any of these quick and easy Mexican weeknight dinners.

The red rice in a red serving dish with a spoon in it

How Long Does This Rice Take?

While stovetop traditional Mexican rice cooks faster, this method is easier:

  1. Toast the rice in oil for about 5 minutes
  2. Add the blended tomato mixture and simmer briefly
  3. Cover and bake for about 45 minutes
  4. Let it sit for 10 minutes so the final tablespoons of water absorb and the rice fluffs up perfectly

No babysitting required.

The Best Kitchen Tools Make The Best Rice

How simple a recipe is has everything to do with having the right equipment. For example, making this rice dish won’t be very easy if you don’t have the right pan to cook it in….or a blender. Here’s what you need:

  • A large, shallow, oven-proof pot with a lid. In French its called a Braiser. I love mine from Le Creuset. It was a wedding gift and what I use every time I make Mexican rice. It’s what I’m making the rice in in the photographs.
  • You will also need a powerful blender to get the tomato mixture smooth.

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What To Serve With Easy Mexican Rice

This rice is a classic. My kids would argue that it is a meal all on its own. That being said, there are some special recipes I just love for a classic comfort food meal:

A pot of red rice on a blue table with green cilantro on top

Reduce The Heat On That Pot And Take A Pic!

Like most good things that come out of your kitchen you are going to want to snap a picture of it and share it with your friends, right?! Well, don’t forget to tag @holajalapeno and #holajalapeno on Instagram when you do. I’d love to see it!

red rice with cilantro on top

Mexican Rice

Yield: 8-10 servings
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

This Mexican Red Rice Recipe is my favorite way to make authentic Mexican rice at home using simple ingredients and one pan.

Ingredients

Instructions

  1. Heat oven to 350°F. Combine 2 1/4 cups chicken broth, 1 can tomatoes, 1 serrano chile, 2 cloves garlic, 1/2 onion, and 1 teaspoon salt in a blender. Purée until smooth.
  2. Heat 1/4 cup oil in a large, deep frying pan big enough to hold the rice and sauce, over medium heat. Once shimmering add 2 cups rice and cook, stirring occasionally until toasted and fragrant, about 5 minutes.
  3. Add sauce and stir to combine. Bring to a boil, cover and transfer to the oven.
  4. Bake until rice is tender and all the liquid has been absorbed, about 45 minutes.
  5. Let stand about 10 minutes, fluff with a fork and serve.

Notes

  1. Braising Dish: This is a simple, one pot dish but if you don't have a frying pan big enough to hold the rice and sauce you can toast the rice in a saucepan, stir in the sauce and then transfer the whole thing to a greased 9 x 13-inch baking dish before putting it in the oven.
  2. Sauteeing the vegetables: For a slightly more complicated but a bit more delicious version: before beginning the recipe, heat 3 additional tablespoons of vegetable oil in the frying pan over medium-high heat. Add the onion, chiles, and garlic. Season with salt and pepper and cook until the onion is soft and starting to brown. Then transfer the sautéed vegetables to the blender, and continue with the recipe.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican / Category: Rice Recipes

How a Week of Vegan Meals Gave Us More Energy And I Didn’t Have To Cook A Thing

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If you’re anything like me, you love a vibrant, flavor-packed meal—but sometimes, even the most passionate home cook needs a break from planning, shopping, and prepping.

This post is part of a paid partnership with Splendid Spoon. All opinions and experiences are my own.

Three packages of splendid spoon meals

As a professional chef (and eater) I am about the last person you’d expect to agree to a detox and I assume as someone who is here on this website looking for their next favorite recipe, that might be your immediate reaction as well. But hear me out.

When my husband and I decided to try Splendid Spoon’s 5-Day Detox: a plant-based meal delivery program promising convenience without compromise we were ready to hate it. Spoiler: By the end of the 5 days we were both surprised by how good we felt—and how delicious and satisfying the food was.

My biggest fear? Not being able to drink coffee (which I quickly realized was just fine as long as drank it black). My husband’s? Not being able to add red pepper flakes to everything (more on that later).

Why Try a Plant-Based Meal Delivery?

A bowl of oatmeal with berries on top

Let’s be honest: the beginning of the year is prime time for “reset” talk, but I’m not here for restrictive diets or food guilt. I am, however, always looking for ways to eat more plants, feel my best, and keep life simple.

Splendid Spoon’s detox caught my eye because it’s all about nourishment, not deprivation. The meals are vegan, ready in minutes, and—most importantly—delicious.

Favorite Meals: Big Flavors, No Boredom

We dove in with open minds (and hungry bellies). The food was fantastic. Neither one of us felt the need to add anything (me: salt, him: pepper flakes). The meals inspired me to add some of their techniques to my own recipes. I love how they combined several grains in the dishes. The oatmeal wasn’t just oats, for example, they always included quinoa as well.

Here are a few standouts for us:

  • Teriyaki Grain Bowl: Satisfying, savory, and packed with tofu and veggies—this one disappeared fast. Reminded me of my favorite flavor-packed vegan recipes like my mushroom carnitas or vegan breakfast burritos.
  • Kimchi Fried Quinoa: Tangy, tons of flavor, and super filling. Even my husband, who has to load everything with something spicy thought it needed nothing at all.
  • Purple Grain Bowl: Colorful, hearty, and full of texture.
  • Oatmeal Flavors: Breakfast was never boring—blueberry almond, carrot cake, and golden milk oats kept things interesting.
  • Detox Shots: Quick, punchy, and the perfect way to end the day.
A yellow detox shot from splendid spoon

The Real Surprise: How We Felt

Here’s the kicker: we both felt lighter, less bloated, and more energetic by the end of the week. My husband even lost five pounds (I’m not making any promises, but we were both impressed!). More importantly, neither of us felt hungry or deprived. Every meal was portioned for satisfaction—no second guessing if I’d eaten enough, or too much.

Convenience = Mental Relief

As someone who spends a lot of time thinking about food (hello, recipe testing life!), I can’t overstate the relief of not having to plan, prep, or clean up. No “what’s for lunch?” panic, no grocery runs, no last-minute compromises. Everything was ready in five minutes or less. It freed up so much mental space, I actually had time to enjoy my meals—and my day.

A Typical Day on the 5-Day Detox

A sample menu from Splendid Spoon

Curious what a day looked like? Here’s a sample menu:

  • Breakfast: Blueberry Almond Oats
  • Mid-morning: Power Greens Smoothie
  • Lunch: Red Lentil Dal Soup
  • Snack: Dragon Fruit Berry Smoothie
  • Dinner: Coconut Curry Rice Dish
  • Evening: Detox Shot

Every day had six eating moments, spaced about two hours apart. Meals were balanced for macros and micronutrients, and the variety kept things fresh.

The other element of the detox is a 16 hour fast, which initially I was a little concerned about because, as a family, we tend to eat pretty late because of the kid’s soccer and work schedules. So for this week, the family ate at different times, which wasn’t ideal but I liked giving my body an elongated rest time in between meals.

Who Is This For?

If you love my plant-based recipes but sometimes wish someone else would do the cooking, this is for you. Splendid Spoon’s meals are vegan, gluten-free, and chef-created—so you get all the flavor and none of the stress. It’s perfect for busy weeks, post-holiday resets, or anyone who wants to eat well without overthinking it.

A bowl of Minestrone soup from Splendid Spoon

Why We Loved It

  • This wasn’t about giving things up, but about feeling good and making life easier.
  • The meals supported our routines, not the other way around.
  •  The biggest win was mental—less time thinking about food, more time living life.

Would we do it again? Absolutely. The convenience, flavors, and results spoke for themselves. Splendid Spoon is offering $20 off their 5 Day Detox exclusively for ¡Hola! Jalapeño readers! Use code HOLA20 at checkout!

Have you ever tried a plant-based meal delivery? Let me know your experience in the comments—or if you have questions about Splendid Spoon, I’m happy to share more!

Delicious Sheet Pan Chili Verde Chicken Tacos Recipe

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This sheet pan chicken taco recipe keeps things easy: chicken thighs roast right alongside tomatillos, onion, garlic, and jalapeño, then everything blends into a bold, tangy chile verde sauce. No simmering, barely any cleanup—just juicy, crisp-edged chicken and loads of roasted flavor. Perfect for busy nights, taco people, and anyone who wants a satisfying dinner without fuss.

This post may contain affiliate links. Read our affiliate policy.

Last updated January 27, 2026

sheet pan chili verde chicken tacos


If you’ve been here awhile, you know I love a good shortcut that doesn’t taste like a shortcut—and this one absolutely delivers. The chicken thighs get irresistibly juicy in the oven, the veggies collapse into this silky, tangy sauce, and the whole thing tastes like you stood at the stove cooking all afternoon (you didn’t).

The textures are exactly what I want in a taco: tender shredded chicken, a little crisp from the broiler, bright cabbage crunch, creamy avocado on top… it’s the kind of balance that makes weeknight cooking feel exciting again.

And truly—this is the kind of recipe I wish every beginner had in their back pocket. Like many other easy Mexican recipes, It’s simple, forgiving, and full of big, bold flavor with almost no effort. You toss everything on a pan, roast, blend, broil, and boom—tacos that taste shockingly delicious for how little work you did.

It’s All In The Technique

All the ingredients for the chili verde sauce in the blender

Even if you’re an experienced cook who makes chile verde from scratch, this sheet pan version is such a fun, unexpected twist that still delivers all that depth we love in Mexican cooking. It’s the kind of dinner that makes people ask, “Wait… you made this on a Tuesday?”

I also love that the whole recipe is incredibly adaptable. Swap chicken thighs for chicken breasts, use leftover rotisserie chicken if you’re short on time, or even crisp your prepared tacos in the air fryer for 5–8 minutes until they become super crispy tacos.

The original recipe makes a generous amount of shredded chicken, which means it’s perfect for meal prep, packed lunches, or transforming leftover taco filling into baked chicken tacos the next day.

The best part? Just like my sopa de conchitas or my tamale pie, every step is straightforward, every ingredient brings great flavor, and the whole family will love it.

sheet pan chili verde chicken tacos on a piece of parchment paper

Here’s Why You’ll Love This Sheet Pan Chicken Tacos Recipe

  • Foolproof Flavor: Charred tomatillos + juicy chicken = instant restaurant-level tacos.
  • Beginner Friendly: Similar to my serrano artichoke chicken salad this recipe has simple steps, easy prep, fast cooking times (10–15 min under the broiler).
  • Versatile: Works with tortillas, bowls, meal prep, air fryer crisping, you name it.
  • Crowd-Pleasing: Fresh tacos that feel special but use everyday ingredients.

*BTW: If you’re looking for the perfect wine and taco pairing, I’ve got you!

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Ingredients & Why They Matter

All the ingredients to make chili verde chicken tacos
  • Chicken Thighs: Juicy, flavorful, and the best way to get tender shredded chicken with crispy edges.
  • Limes (zest + juice): Adds brightness and acidity; fresh lime juice balances the richness of the chicken.
  • Olive Oil: Helps everything roast beautifully on the large rimmed baking sheet and encourages browning.
  • Salt + Black Pepper: Simple seasoning that builds the base flavor.
  • Tomatillos: The heart of the chile verde; when charred, they create great flavor and a tangy, vibrant sauce. Here’s 25 more tomatillo recipes if you’re interested.
  • White Onion: Adds sweetness and body to the sauce.
  • Garlic: Deepens the flavor of the chile verde with warm, savory notes.
  • Jalapeño: Brings gentle heat—use more or less depending on spice preference.
  • Cabbage (red + green): Crisp, fresh, crunchy contrast to the warm taco filling.
  • Red Onions: Add sharpness and color to the slaw.
  • Fresh Cilantro: Bright, herbal, and the perfect accompaniment to the roasted chile verde.
  • Sour Cream: Cooling and creamy—balances the brightness and spice.
  • Avocado: Adds richness and that dreamy melty texture that makes every taco better.
  • Corn or Flour Tortillas: The vehicle! Corn brings earthiness; flour brings softness and a melty cheese-friendly structure.
  • Taco Seasoning / Chili Powder / Garlic Powder: Optional boosters if you want to lean into chicken fajitas vibes.
  • Cheddar Cheese or Melty Cheese (optional): For turning these into crispy chicken tacos or baked tacos.
several chili verde chicken tacos on a sheet pan

FAQs

Can I use chicken breasts instead of thighs?

Yes! Chicken breasts work well—just keep an eye on cooking times so they don’t dry out. You can also slice or shred them once roasted.

Can I make these tacos in the air fryer?

You can’t roast the full recipe in one batch, but you can crisp up prepared tacos in the air fryer for 5–8 minutes. Perfect for achieving that crispy chicken tacos finish.

Can I use store-bought rotisserie chicken?

Absolutely. Blend the sauce, toss with shredded rotisserie chicken, and broil until the edges crisp. It’s a great way to save time.

What’s the best storage method for leftovers?

Store the chicken and sauce separately in an airtight container. They’ll keep for several days. Reheat under the broiler or in the air fryer for the best texture.

Can I freeze the taco filling?

Yes—freeze the chicken (without the slaw) in a freezer-safe airtight container for up to 3 months.

How do I adjust this recipe for calorie needs or daily values?

Use corn tortillas for a lighter option, or reduce sour cream and avocado. For a higher-protein version, add more chicken or use chicken breasts.

What To Serve With It

green and red cabbage in a glass bowl

This sheet pan chicken tacos recipe is everything I love about Mexican-inspired weeknight meals: bold flavors, simple prep, and a result that tastes like you did something extraordinary. Serve with elote corn casserole, bean and chorizo soup, lentil and butternut squash soup, or any of these 37 side dishes for a more substantial meal. A refreshing blood orange salty dog cocktail is always a good idea too.

Whether you’re looking for a great way to use chicken thighs, craving crispy tacos with melty cheese, or hunting for sheet pan meals that fit your busy weeknight life, this recipe delivers every single time. Make them once, and they’ll become your new go-to—trust me.

several chili verde chicken tacos on a sheet pan

Sheet Pan Chili Verde Chicken Tacos Recipe

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

This sheet pan chicken taco recipe keeps things easy: chicken thighs roast right alongside tomatillos, onion, garlic, and jalapeño, then everything blends into a bold, tangy chile verde sauce.

Ingredients

Instructions

  1. Heat oven to 425°F. Place 1 1/2 pounds boneless, skinless chicken thighs on a large sheet pan with the zest and juice of 1 lime, 1 tablespoon of the olive oil and season well with salt and pepper. Push to one side of the sheet pan. Add 1 pound tomatillos, 1/2 onion, 2 cloves garlic, and a jalapeño to the other side.
  2. Roast in the oven until chicken is cooked all the way through and vegetables are tender, about 25-30 minutes. Stick under the broiler for a few minutes to brown the chicken and char the vegetables. DON’T turn the broiler off.
  3. While everything is roasting, combine 2 cups shredded red cabbage, 1 cup shredded green cabbage and an 1/8 of a red onion, sliced thin in a medium bowl. Toss with lime juice from ½ a lime, the remaining 2 tablespoons of olive oil and salt to taste. Taste and add more lime juice or salt if needed.
  4. Remove the skin from the garlic then transfer roasted vegetables to a blender with 1 bunch cilantro and 1/2 teaspoon salt. Blend until smooth. Taste and add more salt if needed.
  5. Shred chicken and return to the sheet pan. Pour sauce over chicken (you won’t use all the sauce), toss to coat and stick back under the broiler for a couple minutes to rewarm and crisp the edges.
  6. Serve in warm tortillas with slaw, sour cream, and avocado.

Notes

  1. Extra Sauce: You’ll have leftover sauce—keep it! It’s delicious the next morning over fried eggs or stirred into white beans for a quick soup.
  2. Tomatillo Tip: That sticky film under the husks is normal. Just rinse under warm water until it’s gone to ensure your sauce tastes bright and clean.
  3. Control the Heat: For more kick, roast the jalapeño with the seeds. For a milder version, swap it for a poblano pepper for great flavor without the sting.
  4. Clean up: Don't use parchment paper to line the sheet pan for this recipe. The paper will burn under the broiler. Use a non-abrasive cleaner like Bar Keeper's Friend to get all the burnt bits off your sheet pan afterward.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 384Total Fat: 18gSaturated Fat: 5gUnsaturated Fat: 13gCholesterol: 104mgSodium: 229mgCarbohydrates: 25gFiber: 7gSugar: 11gProtein: 32g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican-Am / Category: tacos

Choriqueso Pinwheel Appetizer With Phyllo Dough

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If your goal is to show up with an appetizer that actually gets noticed, this pinwheel appetizer with phyllo dough is exactly the kind of recipe you want in your back pocket.

This post may contain affiliate links. Read our affiliate policy.

A close up of a choriqueso pinwheel appetizer

Thin, flaky layers of phyllo dough wrap around a rich choriqueso filling made with Mexican chorizo, gooey cheeses, honey, and jalapeños, then bake up golden brown, crisp on the outside, and irresistibly melty inside. It’s a delicious appetizer that feels fancy but is surprisingly easy to pull off and is one of the best things you can possibly make this holiday season.

This is the same kind of crowd-pleasing magic you get with recipes like my sheet pan chicken chile verde tacos, carne asada sopes, or chicken empanadas, where bold flavor meets minimal effort.

These party appetizers disappear fast, whether they’re served at a holiday gathering, game day spread, or even as a fun movie night snack when you want something snacky but special.

Why This Pinwheel Appetizer Works So Well

a platter of choriqueso pinwheel appetizers

What makes this recipe shine is the contrast. You’ve got ultra-crispy flaky phyllo on the outside and a warm, savory center filled with chorizo, a smooth cream cheese mixture, and stretchy Oaxaca cheese. A drizzle of honey balances the spice, while green onions and jalapeños keep everything bright and flavorful. If you love easy appetizers like my cheddar jalapeño poppers, green chili queso dip, or chorizo and walnut stuffed mushrooms, this one will be right up your alley.

Phyllo dough can sound intimidating, but with a few simple tips, you’ll get the best results every time. Work on a clean work surface or lightly floured surface, keep unused sheets covered with a damp towel, and remember that perfection isn’t the goal—layered phyllo hides imperfections beautifully.

Ingredients For The Pinwheels

All the ingredients you need to make the chorizo pinwheel appetizers

How the Assembly Comes Together

This is so much easier than most phyllo recipes which have you brush butter in-between each sheet of phyllo with a pastry brush but that’s unnecessary here.

The filling on the rolled out piece of phyllo dough

Start by unrolling the roll of phyllo dough on a clean work surface and stacking the sheets into one large, layered rectangle. Spread a thin layer of the room temperature cream cheese over about 2 inches of the long sides the phyllo.

The roll after being sliced

Next, scatter the filling evenly over the cream cheese, then starting with long side of the phyllo roll the phyllo up tightly into a log. Using a sharp knife or serrated knife, slice the cheese pinwheels into 12 thick slices—thicker cuts hold their shape best once baked. Place slices into a prepared muffin tin lightly coated with cooking spray.

The pinwheels in a muffin tin before being baked

Baking Tips for Extra Crunch

Success tip: Generously drizzle with olive oil before baking — this is what keeps them crisp and extra crunchy. Don’t skimp here; that olive oil is what transforms soft phyllo dough into shatteringly crisp baked pinwheels. If needed, give them a few extra minutes to fully brown on top.

Bake the pinwheels in a preheated oven until deeply golden.

choriqueso pinwheels in the muffin tin

Once out of the oven, let them rest briefly before transferring to a serving platter. Finish with flaky salt, honey, and more scallions or other fresh herbs like cilantro or fresh parsley, then bring them straight to the dinner table while the centers are still warm and melty.

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Make-Ahead & Serving Notes

These pinwheels are ideal for prepping ahead. Store unbaked rolls wrapped tightly in plastic wrap in the fridge, or freeze slices in an airtight container for later. Reheat leftovers on a baking tray until crisp again—much better than the microwave.

If you gravitate toward bold, flavor-packed appetizers like sheet pan chicken fajita nachos, charred tomatillo salsa, chunky jalapeño tomato avocado salsa, or chicken quesadillas with unexpected twists, this pinwheel appetizer with phyllo dough is one you’ll reach for again and again. This flavorful appetizer delivers that same crave-worthy balance of heat, richness, and contrast—crispy edges, gooey centers, and big Mexican-inspired flavor—making it right at home alongside your favorite shareable starters and party appetizers.

The choriqueso pinwheel bites on a white platter

FAQs

Can I make Choriqueso Phyllo Bites ahead of time?

Yes. You can fully assemble the pinwheels, cover them tightly, and refrigerate for up to 24 hours before baking. Bake just before serving for the crispiest results.

Can I freeze these phyllo bites?

You can freeze them unbaked. Place the sliced pinwheels on a baking sheet, freeze until solid, then transfer to a freezer-safe container. Bake straight from frozen, adding a few extra minutes to the cooking time.

What can I use instead of Oaxaca cheese?

Most grocery stores have this melty Mexican cheese but if you can’t find Oaxaca cheese, mozzarella cheese or Monterey Jack work well. Both melt beautifully and keep that classic choriqueso texture.

Are these Choriqueso bites spicy?

They have a mild kick from the jalapeño and chorizo. For less heat, remove the jalapeño seeds or use less. For more heat, add an extra jalapeño or a pinch of crushed red pepper.

Can I reheat leftovers?

Yes. Reheat in a 350°F oven or air fryer for 5–8 minutes until warmed through and crispy again. Avoid the microwave, which softens the phyllo.

a platter of choriqueso pinwheel appetizers

Choriqueso Phyllo Pinwheel Bites

Yield: 12 bites
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

If your goal is to show up with an appetizer that actually gets noticed, this pinwheel appetizer with phyllo dough is exactly the kind of recipe you want in your back pocket.

Ingredients

Instructions

  1. Heat the oven to 375°F (190°C) and generously grease a standard muffin tin.
  2. In a medium frying pan over medium heat, cook the 9 ounces chorizo until fully cooked and crispy. Remove from heat and let cool slightly.
  3. On a clean work surface, unroll the entire package of phyllo sheets, layering them directly on top of one another to form one large rectangle.
  4. Along the long edge of the phyllo rectangle, evenly spread the 3 tablespoons cream cheese, covering about 2–3 inches of the edge.
  5. Evenly layer the cooked chorizo, the 1 cup shredded Oaxaca cheese, most of the scallions (save some for garnish), the 3 tablespoons honey, and the 1 chopped jalapeño over the cream cheese.
  6. Starting from the filled edge, roll the phyllo tightly into a log. Slice into 12 even pieces ( a serrated knife works best for this)
  7. Place each pinwheel into an individual muffin cup. Drizzle each piece very generously with olive oil to ensure extra crispiness
  8. Bake for 20–25 minutes, rotating the pan halfway through, until the pinwheel bites are deeply golden and crisp on top.
  9. Let the pinwheels rest for about 5 minutes, then carefully remove using an offset spatula. Don’t let them sit too long, or the cheese may harden and stick.
  10. Drizzle with extra honey, sprinkle with flaky sea salt, garnish with reserved scallions, and serve warm.

Notes

    1. Control the Heat: For a milder bite, remove the seeds and white ribs from the jalapeño before chopping. For extra fire, swap the jalapeño for a finely minced serrano.
    2. The Muffin Tin Hack: If you’re worried about sticking, use parchment paper liners or "tulip" liners. This also makes them easier to grab at a party.
    3. Clean Cuts: Use a serrated bread knife and a gentle sawing motion to cut the log. Pressing down too hard with a straight blade will squish the layers and squeeze out the honey/cheese.
    4. The Reheat: If you have leftovers, avoid the microwave—it will make the phyllo rubbery. Reheat them in a 350°F (175°C) oven or air fryer for 5 minutes to bring back the crunch.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 419Total Fat: 33gSaturated Fat: 16gUnsaturated Fat: 17gCholesterol: 86mgSodium: 851mgCarbohydrates: 12gFiber: 0gSugar: 7gProtein: 21g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Kate Ramos
Cuisine: Mexican-American / Category: Appetizer

Eggnog Tres Leches Cake With Whipped Cream Frosting

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Eggnog tres leches cake is the perfect holiday dessert when you want something that feels classic and cozy, but still a little extra. All the creamy flavor of traditional tres leches, but with rich eggnog, warm spices, and a buttery, velvety crumb that can hold every drop of that luxurious milk syrup. This eggnog tres leches cake recipe is made with Real California Milk eggnog, butter, heavy cream, and sour cream, and it’s exactly the kind of festive spin that will absolutely impress guests at Christmas dinner—or any holiday gathering.

This post is sponsored by Real California Milk. Thank you for supporting the brands that make this site possible.

This post may contain affiliate links. Read our affiliate policy.

A slice of eggnog tres leches cake

Here’s Why You’ll Love It

  • Eggnog-forward flavor: Real California Milk eggnog, sweetened condensed milk, and a little nutmeg bring big, nostalgic eggnog flavors in every bite.
  • Make-ahead friendly: The cake actually gets better as it rests overnight in the different milks, so it’s a built-in stress reliever for busy holiday cooking.
  • Dreamy texture: The reverse creaming method gives you a tight, velvety crumb that soaks up the milk mixture without turning into mush—just a super moist cake with structure.
  • Simple but showstopping: It bakes in a 9×13 sheet cake pan, but the end result looks and tastes like you fussed for days. Add Christmas sprinkles or a dash of nutmeg and it’s a big hit.
  • Easy whipped cream topping: Just like with our tres leches strawberry shortcake, heavy whipping cream and powdered sugar whipped to soft peaks or stiff peaks—no fussy frosting, just a cloud of Real California dairy on top of the cake.
An eggnog tres leches cake on a wood table

Ingredients (and Why They Matter)

  • Cake flour: Just like when making traditional tres leches cake, you need cake flour for a tender, fine crumb that drinks up the milk soak without getting dense.
  • Granulated sugar: Sweetens and also helps with structure; we sift it with the dry ingredients since we’re not creaming butter and sugar.
  • Ground cinnamon + nutmeg: Warm spices show up in our pumpkin spice tres leches cake and our cafe de olla cake and they do here as well. They echo classic egg nog and make this feel like the holidays in cake form.
  • Baking powder + baking soda: The leavening duo that keeps the cake light and bouncy, even with all the dairy richness.
  • Salt: Balances sweetness and makes the eggnog flavors pop.
  • Real California Milk butter (unsalted): Cubed and at room temperature, it coats the flour mixture and creates that velvety, almost creamy crumb. Another favorite holiday recipe using Real California Milk butter is my Chili Almond Christmas Crack.
  • Rum, bourbon, or brandy: Just enough to give that traditional holiday twist; you can adjust to taste. Have leftover rum? Make my cider-rum caramels.
  • Real California Milk eggnog: The star. It’s in both the cake batter and the tres leches milk mixture for maximum eggnog cake flavor.
  • Real California Milk sour cream: Adds tang and richness, and keeps the cake incredibly moist. For more ways to use Real California Milk sour cream see my elote corn casserole recipe.
  • Eggs: Whole eggs (egg yolks and egg whites together) bind the batter and add richness and structure.
  • Real California sweetened condensed milk: Classic tres leches ingredient that brings sweetness and body to the milk soak.
  • Real California Milk heavy cream: Used in the milk mixture and whipped cream topping for that ultra-lush finish. I also love this churros con chocolate ice cream recipe using Real California Milk heavy cream.
  • Powdered sugar: Lightly sweetens the whipped cream without weighing it down.
  • Christmas sprinkles or extra cinnamon: For decorating the top of the cake and adding that festive touch.
All the ingredients to make eggnog tres leches cake

Butter Cake vs. Sponge Cake

Traditional tres leches cake, like my strawberry tres leches cake, is usually made with a sponge cake. If you’ve ever made that cake or my coconut tres leches cake you’ll know it has lots of whipped egg whites, very little fat, and a super airy structure designed to soak up all the different milks. For this eggnog poke cake, we’re taking a slightly different route.

Instead of a sponge cake, we’re making a butter-based cake, like my pineapple upside down cake, that can stand up to the richness of eggnog. The reverse creaming method plus Real California Milk butter gives you a tight, even crumb that still soaks in the milk mixture beautifully. The cake cools, you poke holes all over, and it drinks up the eggnog, sweetened condensed milk, and cream like a champ—no soggy, falling-apart slices. Just neat squares with a golden brown edge and a custardy center.

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Let’s Get Started

Similar to another holiday favorite, my fudgy Kahlúa brownies, You’ll start by heating the oven to 350°F and generously greasing a 9×13-inch cake pan. Sift your cake flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt directly into the bowl of a stand mixer. Sifting is key here; it aerates everything and breaks up any clumps.

The butter cubed in a bowl on top of some flour

With the paddle attachment on low speed, give the dry ingredients a quick mix, then add your cubed, room temperature Real California Milk butter, a splash of rum, bourbon, or brandy, and some of the eggnog. Beat on medium speed until the flour mixture is moistened and looks like a thick dough, stopping to scrape down the sides of the bowl as needed.

In a separate medium bowl, whisk together more eggnog, sour cream, and the eggs until smooth. With the mixer on medium speed, pour this mixture into the batter in three additions, mixing about 15 seconds after each and scraping the sides of the bowl so everything is evenly combined. Don’t overmix—some small lumps are fine.

Eggs, sour cream, and eggnog in a glass bowl
The eggnog cake batter before being baked

Spread the cake batter into your prepared pan and bake until golden brown and set, about 32–35 minutes. Let the cake cool for about 15 minutes, then poke holes all over the top of the cake with a skewer or fork.

Tres leches mixture being poured over the cake

While the cake bakes (or cools), whisk together the sweetened condensed milk, more eggnog, and some heavy cream in a large bowl. Pour this milk mixture slowly over the warm, poked cake. It will look like a lot, and the cake may float a bit at first, but as the cooled cake rests, it will soak everything in. Let it sit at room temperature for about 30 minutes, then cover with plastic wrap and refrigerate at least 4 hours, but overnight is best for that full milk soak magic.

The cake covered in the tres leches mixture

Right before serving, whip the remaining heavy cream and powdered sugar in the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer) on high speed until soft peaks or stiff peaks form, depending on how billowy you like your whipped cream. Spread over the cooled cake, add Christmas sprinkles or a sprinkle of nutmeg or cinnamon, and you’re ready to slice.

Why Real California Milk?

The holiday magic? It’s in the food and the connections you share with family and friends around the table. Real ingredients make good food, and good food makes those moments matter. That’s why I’m using Real California Milk eggnog, butter, heavy cream, and sour cream in this recipe.

The real California Milk seal

This eggnog tres leches cake is part of a whole season of celebrating with holiday brunches, mains and side dishes, and desserts made with Real California Dairy.

Whether you’re planning a showstopper dessert like my pumpkin layer cake with dulce de leche, appetizers for a crowd, or cozy meals shared with friends to warm cold days, look for the Real California Milk seal to give you that rich, creamy flavor and consistent quality that home bakers rely on.

The Reverse Creaming Method

Let’s talk about the reverse creaming method, because it might be different from the box Betty Crocker or yellow cake mix instructions you’ve seen on the back of a General Mills or white cake mix package—but it’s so worth it.

Instead of creaming butter and sugar together first, we start with the dry ingredients and end with the eggs. You sift the flour, sugar, and leaveners together (a fine mesh strainer is non-negotiable here), then mix in cubed room temperature butter, a little eggnog or cup milk, and vanilla on low speed to medium speed. In this step, the butter coats the flour, which minimizes gluten formation and gives you that finer, velvety crumb. The end result is a cake that slices like pound cake but is not dense at all—just soft, springy, and almost creamy.

An eggnog tres leches cake covered with gold sprinkles

We use this same “coat the flour with fat” trick when we make biscuits and pie crust; it’s why they bake up flaky instead of tough. Here, it means your eggnog cake can handle a generous milk soak without collapsing. You’ll taste the difference in every bite.

Serve this at your next holiday gathering, add some sprinkles on top, and watch it disappear. Happy baking!

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    A slice of eggnog tres leches cake on a plate

    Eggnog Tres Leches Cake

    Yield: 12 servings
    Prep Time: 35 minutes
    Cook Time: 30 minutes
    Soaking Time: 4 hours
    Total Time: 5 hours 5 minutes

    Eggnog tres leches cake is the perfect holiday dessert when you want something that feels classic and cozy, but still a little extra. All the creamy flavor of traditional tres leches, but with rich eggnog, warm spices, and a buttery, velvety crumb that can hold every drop of that luxurious milk syrup. This eggnog tres leches cake recipe is made with Real California Milk eggnog, butter, heavy cream, and sour cream, and it’s exactly the kind of festive spin that will absolutely impress guests at Christmas dinner—or any holiday gathering.

    Ingredients

    Instructions

    1. Make the cake: Heat the oven to 350°F. Generously grease a 9×13-inch cake pan.
    2. Sift the 3 cups cake flour, 3/4 cup sugar, 2 teaspoons cinnamon, 1 teaspoon nutmeg, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
    3. Add the 2 sticks cubed, room temperature butter, 1 tablespoon of rum, bourbon or brandy, and 1/2 cup of eggnog. Mix with the paddle attachment starting on low then increasing the speed to medium until the dry ingredients are moistened, about 1 minute. The mixture will resemble a thick, crumbly dough.
    4. Whisk another 1/2 cup of eggnog, 1/3 cup sour cream, and 3 eggs together in a medium bowl. With the mixer running on medium speed, add the egg mixture in 3 additions, mixing for about 15-30 seconds after each addition. Stop the mixer and scrape down the sides and up the bottom of the bowl, then mix for about 15-30 more seconds until batter is completely combined. Avoid over-mixing. Small lumps are okay.
    5. Pour and spread batter evenly into prepared pan. Bake for around 30-35 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done.
    6. Make tres leches mixture: While the cake is baking, whisk together the 1 can of sweetened condensed milk, the remaining cup of eggnog, 1/2 cup of the heavy cream, and remaining 2 tablespoons rum, bourbon or brandy (if using) in a large bowl.
    7. Pour milk over cake. Let cake cool 15 minutes (cake will pull away from the sides of the pan) then poke cake all over with a skewer or fork. Pour milk mixture over cake. Cake will be completely covered in the milk mixture but will eventually soak most of it up. Let cake cool for another 30 minutes at room temperature then cover with plastic wrap and refrigerate for at least 4 hours but best overnight.
    8. Make whipped cream topping. Combine remaining 2 cups heavy cream and 1 tablespoon powdered sugar in the bowl of a stand mixer and whip with the whisk attachment until fluffy pillowy peaks form.
    9. Decorate cake. Spread cream evenly over cake then decorate with Christmas sprinkles if you'd like or dust with ground cinnamon. You can use as much or as little cinnamon as you'd like. I like to keep it on the light side, around a teaspoon total. Cut into squares and serve.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 623Total Fat: 28gSaturated Fat: 16gUnsaturated Fat: 12gCholesterol: 270mgSodium: 328mgCarbohydrates: 69gFiber: 2gSugar: 19gProtein: 16g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Kate Ramos
    Cuisine: Mexican-American / Category: Sweets

    Buñuelos {Mexican Sugar Crisps with Anise Seed}

    by Leave a Comment

     

    Christmas is coming up and you know what that means….

    PRESENTS!!!—say my kids.

    EGGNOG!!!—says me.

    Buñuelos {Mexican Sugar Crisps with Anise Seed}

    In all seriousness, my children have no idea why we celebrate Christmas. Not that I’m all religious and stuff (clearly I’m not, otherwise my kids might have a clue about the Christ part) but how did I raise such jackanapes whose only concerns are the bazillion presents they asked Santa for (including an IPAD, an IPOD, and a horse—sorry Suri Cruise, not gonna happen).

    Buñuelo Dough

    I found a lovely Christmas book by Margaret Wise Brown at the library last week and brought it home for the children. Margaret Wise Brown, of Goodnight Moon fame, knows a thing or two about retelling a tale in a way kids can understand so I thought it would be a good introduction to the nativity story. After reading the book we talked about how Christmas is like a birthday party for Jesus and we give each other presents to celebrate his birthday and to honor him. And then I patted myself on the back for a job well done and checked “teach kids about the real meaning of Christmas” off my to-do list.

    Buñuelo Dough

    The next day the topic came up again as the four of us were eating lunch when the Professor mentioned something about church, or God, or I don’t know something religious (I wasn’t really listening) and Louisa said in a shocked manner, “Is that why you picked out that book? Cause it’s about Jesus?” “Christmas isn’t about Jesus, it’s about Santa Claus!”

    Buñuelo Dough

    I don’t know where I went wrong but it has taken a very dramatic turn for the worse because I’ve actually heard myself saying things like, “If you guys don’t start behaving, Santa’s not going to bring you any presents! I mean none!!” Which is a total freakin’ lie because everyone knows the only folks Santa doesn’t bring presents to are lonely adults and poor people. Santa’s nothing like Jesus, I’ll tell you that much.

    Buñuelos {Mexican Sugar Crisps with Anise Seed}

    This would be much easier if Christmas could be a little more like Thanksgiving and center itself around food. Now that I can talk about. Take these crispy little buñuelos for example. In Mexico these are a Christmas staple. You’ll see stacks of these puffy fried pastries on food carts and in vendor’s stalls ready for shoppers to scoop up for their Christmas parties or simply to snack on as they stroll.

    Buñuelos {Mexican Sugar Crisps with Anise Seed}

    Most of the time they are served drenched in a sweet piloncillo syrup but these I’ve loaded with crunchy sugar and toasted anise seed. They are a crumbly, delicious mess and you must make them this holiday season. They may take a bit of a commitment but they are, without question, much easier than explaining Christmas to your children.

    Buñuelos {Mexican Sugar Crisps with Anise Seed}

     

    Buñuelos are popular Mexican street food during the holidays. They are crispy, fried dough, kind of like a funnel cake, but with anise seed and sugar.

    Buñuelos {Mexican Sugar Crisps with Anise Seed}

    Yield: 12-15 Servings

    Buñuelos are popular Mexican street food during the holidays. They are crispy, fried dough, kind of like a funnel cake, but with anise seed and sugar.

    Ingredients

    • 2 3/4 cups white whole wheat flour
    • 1 tablespoon plus 1/2 cup granulated sugar, divided
    • 2 teaspoons baking powder
    • 1 teaspoon salt
    • 3/4 cup orange juice
    • 2 large eggs, beaten
    • 1/2 cup lard, cut into small pieces
    • 1 tablespoon toasted anise seeds
    • 2 cups vegetable oil, for frying

    Instructions

    1. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, the 1 tablespoon of sugar, baking powder, and salt. Make a well in the middle and add the orange juice and eggs.
    2. Begin mixing on low for 1-2 minutes. Slowly add pieces of lard, a couple at a time. Once all the lard has been added, increase speed to medium and knead 10-12 minutes.
    3. Butter a large bowl and add the dough to the bowl. Cover with plastic wrap and let rest 1 hour.
    4. Remove dough from bowl and divide into 12-15 pieces. Roll each piece into a ball and cover them with a clean kitchen towel.
    5. Roll each ball into a circle as thin as possible. Try to get them the width of construction paper without tearing. Let the circles sit out on the counter to dry slightly, about 30 minutes.
    6. Line a baking sheet with paper towels and set aside. Heat oil in a large frying pan until hot, but not smoking. Add one dough circle at a time to the oil and fry until brown on one side, about 4 minutes. Carefully flip and brown the other side. Transfer buñuelo to the prepared baking sheet and sprinkle with about 3 tablespoons of sugar and 1/8 teaspoon of anise seeds while still warm. Repeat with the remaining dough.
    7. Eat immediately or let cool completely then store in an airtight container at room temperature for up to 5 days.
    Nutrition Information:

    Amount Per Serving: Calories: 0Total Fat: 0g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Kate Ramos

    The Best Pork Pozole Recipe {Pork and Hominy Stew}

    by 31 Comments

    A classic Red Pozole recipe with pork, hominy, and a broth rich with red chile sauce. This is Mexican comfort food at its best. Top the stew with sliced radishes, dried oregano, and chopped onion. Serve with warm corn tortillas. Video included!

    {First published December 10, 2014. Last updated with clearer instructions on December 17, 2024}

    Red Posole in a white soup terrine with glass bowls of sliced radishes, and lime wedges sitting on a wood table.

    This posole will not disappoint and is in lock-step with a traditional pozole rojo recipe: spicy dried chiles, Mexican oregano-infused broth, tender strips of pork, and lots of chewy hominy. It tastes like heaven in a bowl.

    One reader commented: “I’ve never made a soup and not had to tweak it. i don’t have to do anything more to this, except wait and let it get better with age. ⭐️⭐️⭐️⭐️⭐️” -Nicole

    Another reader commented: “Seriously amazing recipe. Enjoyed a double batch of this recipe for a NYE party. Enjoyed it with you toppings and a side of tostada covered in crema, queso fresco, jalapeño, and cilantro. ⭐️⭐️⭐️⭐️⭐️” -David

    And another reader commented: “Very nice recipe. I live in Mexico and love Pozole. First attempt at one of my favorites and the results were fabulous. ⭐️⭐️⭐️⭐️⭐️ -Jane

    Let’s Talk Pozole

    Red Posole in a white ceramic soup terrine that is sitting on a wood table surrounded by glass dishes of garnishes.

    Pozole is a traditional Mexican stew that predates colonial times. It was eaten by Aztecs and other Mesoamerican tribes long before the Spanish arrived but what the Spanish did add to the dish was pork.

    Pozole varies region to region in Mexico and is categorized by color.

    White Pozole has no sauce added to the broth and is purely the meat (usually pork) and hominy with aromatic vegetables. A salsa is typically spooned over the top.

    Green Pozole (Pozole Verde) has a sauce made with tomatillos, cilantro, and jalapeños added.

    Red Pozole (like the one we are making) has a sauce of dried red chiles. The sauce ingredients are actually the same as my chicken pozole.

    Ingredients List

    All the ingredients to make pork pozole including pork shoulder, two cans of hominy, an onion, garlic, dried chiles, and more.

    The ingredient list is long, but don’t let that deter you. I’m a big fan of tons of garnishes. I like to set them out on the table and let people top their own bowls as they please. If you only want to do one or two of the garnishes, I suggest the minced onion and dried oregano.

    Full list of ingredients and instructions are in the recipe card.

    • Pork shoulder or pork butt: The secret to this great recipe is to use succulent pork shoulder or pork butt. Don’t use pork loin it is too lean.
    • White Onion: The next time you make pozole, buy extra white onions for mincing and sprinkling on top.
    • Cloves of garlic: Flavors the pork broth.
    • Kosher salt: If this is your first time making pozole, don’t be afraid of the salt. You will use more than you think to bring out the flavors.
    • Bay leaves: These flavor the broth for the pozole soup.
    • Dried oregano (preferably Mexican oregano): The taste of Mexican oregano is more anise-like than Mediterranean oregano.
    • Ancho chiles: Dried ancho chiles add a rich undertone.
    • Guajillo chiles: Dried guajillo chiles are a lighter, more fruity chile.
    • Ground cumin: Just a touch to add an aromatic note.
    • Whole cloves: Don’t skip these. You won’t taste them but they bring everything together.
    • Canned white hominy. For special occasions I cook my own hominy from dried corn.
    • Lime wedges: For squeezing fresh lime juice over each soup bowl.
    • Sliced radishes: Garnish with thinly sliced radishes if you’d like.
    • Chopped cilantro: Again, for garnish. This is optional.
    • Cubed avocado: Some people like to add ripe avocado to the top of their soup.
    • Shredded cabbage: I like to use green cabbage and slice it really thin to garnish the soup.
    • Warm corn tortillas and/or tortilla chips

    How To Make A Pozole Recipe with Pork

    This is not an ultra-complicated recipe, but one that does take a bit of time. You will need a large pot or Dutch oven because if you are going to go to the trouble of cooking posole, you might as well make a big batch.

    If you are looking for a quick pozole recipe, try my Instant Pot Turkey Pozole.

    step one

    Cook pork. Just like we do with our beef pozole, we start by cooking the meat. Combine sliced onion, 6 cloves garlic, salt, bay leaves, and oregano in a large stockpot. Add pork and fill the pot with water (about 12 cups of water). Bring to a boil over medium-high heat. This not only cooks the pork but also produces a rich broth you will use later to make the soup.

    Lower the heat to low heat so the broth is just at a simmer. Cover and cook until the pork is fall-apart tender, this can take up to 4 hours if using an extra thick piece of pork shoulder or pork butt. Once pork is easily shreds, place a strainer over a bowl or pot large enough to hold the cooking liquid and strain the pork. Let pork cool and save the broth for the soup.

    A large metal pot with pork, onion slices, dried oregano, bay leaves, and garlic being filled with water from the faucet.

    step two

    Shred pork. Once the pork is cool enough to handle, shred the tender pork into bite-sized pieces and remove all fat, gristle, and bone if the pork shoulder is bone-in. Wash out pot and set aside. You will use it again in a minute to make the pozole.

    *Time Saving Tip: You can skip this step and used already cooked pork and store-bought chicken stock if you’re looking for a quicker version.

    step three

    Blanch hominy. Ever since I took a pozole class with Chef Rodolfo Castellanos from Restaurante Origen in Oaxaca, I always blanch my hominy before adding it to the pozole. You can totally skip this step but I think it takes away the funky aftertaste of the canned hominy.

    Drain the hominy and place in a large pot. Cover with water and bring to a boil. Remove from heat and drain. Set aside until you are ready to use in the soup.

    A red pot of hominy in water sitting on the stove.

    step four

    Prep the chiles. While the pork is cooking you will make the red sauce that flavors the pozole. The star of the sauce is ancho chiles, guajillo chiles, onions, and spices. You can find all these at your local Latin grocery store. Remove the stems and seeds from the chiles and rinse.

    Two guajillo chiles and two ancho chiles with their stems and seeds removed on a wood counter with a pile of seeds behind.

    step five

    Toast the chiles. Toast the dried chiles in a hot dry comal or cast iron skillet first, then soak in hot water until they are soft, about 30 minutes.

    Two ancho chiles and two guajillo chiles on a black comal on the stove.

    step six

    Puree the sauce. Once the chiles are soft, blend them with the onion, garlic, and spices to make a smooth sauce. Use about 1/2 cup of the liquid you used to soak the chiles in to get the mixture going in the blender.

    An overhead image of red sauce in a blender sitting on a wood counter.

    step seven

    Fry the sauce. Heat oil over medium heat in the pot you used to cook the pork. Add sauce and fry in the oil, stirring frequently, until the sauce is glistening and thickened slightly. About 15 minutes.

    A big metal pot with simmering sauce and a wood spoon sticking into the red sauce.

    step eight

    Make soup.Combine the pork with the chile sauce, the reserved broth, and hominy and cook, partially covered until all the flavors have melded together into one gloriously unified soup.

    A big pot filled with red pozole with a pile of shredded pork on top and a wood spoon sticking out of the pot.

    step nine

    Garnish and serve! Top each bowl with diced onion, dried oregano, and any other garnishes you like. Store leftovers in an airtight container for up to a week.

    Two bowls of pozole mojo on a blue and white stripped tablecloth with sliced radishes, shredded cabbage and cilantro.

    The Top 5 Most Popular Soup Recipes

    1. Tangy Green Tomato Chili
    2. Sopa de Fideo
    3. Smoky Chicken Soup with Mofongo Dumplings
    4. Slow Cooker Mexican Chicken Soup {Caldo de Pollo}
    5. Green Tomato Soup with Sausage and Rice

    Pozole Recipe, Pork?

    This is the search term that will lead you to heaven! Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

    Pozole Rojo {Pork and Hominy Stew}

    Pozole Rojo {Pork and Hominy Stew}

    Yield: 12 Servings
    Prep Time: 1 hour
    Cook Time: 4 hours
    Total Time: 5 hours

    Pozole will keep covered in the refrigerator for up to 5 days, and improves with flavor the longer it sits. You can also freeze it for up to 3 months.

    Ingredients

    For the Pork:

    For the Soup:

    To Garnish:

    Instructions

    1. Cook the pork. Combine pork, sliced onion, 6 garlic cloves, salt, bay leaves and oregano in a large soup pot. Cover with water by 2-inches and bring to a boil over medium-high heat.
    2. Simmer until tender. Skim off any foam, lower the heat to a simmer, and cover. Cook until pork is very tender, about 3-4 hours.
    3. Blanch the hominy. Fill a 6 quart pot halfway with water and bring to a boil over high heat. Drain and rinse the hominy. Once the water is boiling add the hominy and let the water return to a boil. Drain and rinse once more with cold water. Set aside.
    4. Toast and soak chiles. Meanwhile, place chiles in a dry cast iron frying pan or comal and toast on all sides until darker in color and fragrant. Transfer to a heatproof bowl and cover with hot water. Let soak until soft, about 30 minutes.
    5. Make sauce. Drain chiles (saving the water) and place in a blender. Add chopped onion, garlic, cumin, cloves, and salt, and about 1/2 cup of the chile soaking liquid. Blend on high until smooth (you may need to add more soaking liquid to get the blender moving). Set aside while you shred the pork.
    6. Shred the pork. Once pork is tender and easily pulls away with a fork, remove it from the broth to a large plate or baking sheet and set aside to cool. Once pork is cool enough to handle, shred into bite-sized pieces, removing any gristle or fat or bone if you used a bone-in pork shoulder.
    7. Strain broth. Set a strainer over a large bowl or pot big enough to hold the broth. Strain broth into the bowl, discard the solids and wash out the pot you cooked the pork in.
    8. Fry the sauce. Heat the oil in the pot you used to cook the pork in over medium-high heat. Carefully pour the chile sauce into the hot oil (it will splatter) and stir until sauce is fragrant and fried, about 5-15 minutes.
    9. Finish soup. Return shredded pork to the pot with the sauce. Add broth and hominy and bring to a simmer. Taste and add more salt if needed.
    10. Serve. Ladle into big bowls and serve with as many of the garnishes as you'd like.

    Notes

    1. Serving suggestions: Aside from all the garnishes, serve pozole with warm corn tortillas for dipping and/or tamales during the holidays. As for drinks, a frosty margarita, paloma, or agua de jamaica are great with pozole.
    2. Pork: Try to find bone-in pork shoulder or pork butt. The bone adds tons of flavor. Discard it when you shred the pork.
    3. Dried chiles: If you want to make the pozole spicier add a few dried chile de árbol along with the guajillo and ancho chiles which are not spicy at all.
    4. Make-ahead: Pozole tastes even better the next day. Make up to 5 days in advance and keep covered in the refrigerator or freeze in an airtight container for up to 3 months.

    Youtube video

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    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 526Total Fat: 37gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 136mgSodium: 576mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 37g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Kate Ramos
    Cuisine: Mexican / Category: soup

    In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

    How To Make Ponche Navideño {Mexican Fruit Punch}

    by 6 Comments

    An authentic Mexican Ponche Navideno recipe perfect for Christmas! This mulled tropical fruit punch will warm you with flavors of guava, citrus, and hibiscus. Serve it without alcohol or add a touch of brandy or añejo tequila to each cup!

    This recipe was last updated in 2021, and now includes helpful new success tips.

    This post may contain affiliate links. Read our affiliate policy.

    Cups of ponche sitting on a table surrounded by the ingredients used to make it like tejocotes, piloncillo, sugarcane, and guava.

    Mexicans know a thing or two about the comforts of a warm drink on a cold winter’s day.

    There’s champurrado, atole but come Christmas Eve there is only one warm drink you’ll find in Mexican households—Ponche.

    This Christmas fruit punch fills the whole house with a wonderful aroma of sweet fruit, warm spice, and citrus. This is my family’s recipe and if you’ve never made this delicious punch I hope you give it a try this holiday season.

    What Is Ponche Navideno?

    Ponche Navideno is a Mexican Christmas punch made with fresh and dried fruit, sugar cane, and cinnamon sticks.

    The markets in Mexico are loaded up this time of year with piles of guavas, oranges, apples, and tejocotes, a traditional fruit grown in Mexico that tastes something like an apple mixed with a pear and is essential to authentic ponche. 

    This drink along with buñuelos, sweet tamales, and steaming bowls of pozole are all Mexican Christmas favorites that are commonly eaten during Las Posadas, a nine-day celebration building up to Christmas.

    All the ingredients to make Ponche including tejocotes, raisins, apples, piloncillo, ginger, clementines, sugarcane, and canela.

    This Month’s Challenge Ingredient!

    Tejocotes are the star of this month’s challenge, and they truly make Ponche Navideño something special. These small, golden Mexican fruits—sometimes called Mexican hawthorn—have a tart-sweet flavor and a unique, apple-like texture that holds up beautifully when simmered in the warm, spiced punch.

    Tejocotes aren’t just traditional; they’re a symbol of holiday gatherings across Mexico, adding authenticity and a hint of nostalgia to every cup of Ponche Navideño. If you’ve never cooked with tejocotes before, this is the perfect recipe to discover their charm and bring a taste of Mexican holiday spirit to your kitchen.

    Finding tejocotes can feel like a treasure hunt, but it’s totally worth it for authentic Ponche Navideño.

    During the holiday season, you’ll often spot them in Latin markets or Mexican grocery stores, typically sold fresh by the pound. If you don’t have a local source, many stores carry them frozen or jarred in syrup—both work well for this recipe.

    Some online retailers also offer tejocotes when they’re in season, so don’t be afraid to get creative with your search. If you absolutely can’t find them, substitute Bosc pears.

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    How To Enter The Challenge Ingredient Contest

    To enter December’s Ponche Navideño Challenge, simply whip up this festive punch featuring tejocotes, email a photo of your punch to kate@holajalapeno.com and leave a comment in the recipe card below along with a star rating.

    Each month, one participant wins a $150 Amazon gift card, so don’t miss your chance to join the fun, show off your creation, and maybe even discover a new holiday tradition. Check out the full contest rules and details here—can’t wait to see what you create!

    Cups of ponche sitting on a marble table with a bottle of tequila and a serving vessel behind them. There is a wreath on the wall.

    How To Serve It

    I love making huge batches of this drink for holiday parties because it is loved by children and, with a tipple of tequila in each mug, adults too.

    Add some of the plump, cinnamon-infused fruit to each cup and garnish with a stick of canela.

    Brandy or añejo tequila is pretty traditional, but we tend to finish off a bottle of Maker’s Mark pretty quickly when we have some ponche around. You can use dark rum too.

    Leftovers: Any leftover ponche makes a brilliant glaze for breakfast sausage on Christmas morning!

    Cups of ponche navideño surrounded by the ingredients used to make it like tejocotes, piloncillo, apples, sugarcane, and guava.

    more warm drinks to try!

    Cups of Mexican ponche surrounded by the fruit used to make the ponche.

    Ponche Navideño {Mexican Mulled Fruit Punch}

    Yield: 12 cups
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 30 minutes

    An authentic Mexican Ponche recipe perfect for Christmas! This mulled tropical fruit punch will warm you with flavors of guava, citrus, and hibiscus. Add a touch of brandy!

    Ingredients

    • 16 cups (1 gallon) water
    • 7 (1 ounce) cones or 7 ounces piloncillo or substitute dark brown sugar
    • 10 tejocotes or 2 Bosc pears, peeled, cored, and chopped *See notes
    • 6 fresh guava, quartered
    • 3 sticks canela or cassia cinnamon sticks
    • 2 medium apples, peeled, cored, and chopped
    • 2 clementines or 1 orange, sliced
    • 2-3 inches fresh ginger, sliced
    • 1 (12 ounce) can sugarcane in syrup, drained or 12 ounces vacuum-sealed fresh, peeled sugarcane
    • 1 cup raisins
    • 1/2 cup dried hibiscus flowers, rinsed
    • Brandy or Añejo Tequila, for serving

    Instructions

    1. Simmer ingredients. Place all ingredients into a large pot and bring to a boil. Reduce heat to a simmer and stir until sugar is dissolved. Simmer for at least 30 minutes.
    2. Serve. Serve the punch warm with 2 ounces of liquor in each cup, if desired.

    Notes

    1. Tejocotes: If you can’t find fresh tejocotes, frozen or jarred in syrup work just as well—just be sure to drain and rinse if using jarred.
    2. Hibiscus: Dried hibiscus flowers give the punch a beautiful color and tartness. Rinse before using to remove any dust.
    3. Piloncillo: This unrefined Mexican cane sugar adds a deep, caramel-like sweetness. If unavailable, substitute with dark brown sugar.
    4. Serving Tip: Be sure to scoop some fruit into each cup—it’s the best part!
    5. Slow Cooker Instructions: Combine all the ingredients (except the alcohol) in a slow cooker and cook on low for up to 10 hours.

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    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 232Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 21mgCarbohydrates: 54gFiber: 7gSugar: 35gProtein: 3g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Kate Ramos
    Cuisine: Mexican / Category: Christmas

    Elote-Style Mexican Street Corn Casserole Recipe

    by Leave a Comment

    Fans of Mexican street corn will swoon for this decadent Mexican corn casserole recipe. Inspired by the bold flavors and bright, tangy notes of traditional Mexican street corn (elote), this casserole is packed with fresh sweet corn, smoky spices, and that irresistible salty finish from cotija cheese.

    This post may contain affiliate links. Read our affiliate policy.

    mexican corn casserole recipe with a spoon in the casserole

    This isn’t your average cornbread or corn pudding—there’s so much corn packed into every bite that you’ll need to spoon it out of the baking dish. It’s a great addition to any holiday table, especially if you’re looking for a delicious side dish with a twist on classic flavors.

    What I love most about this Mexican street corn casserole recipe is how it transforms simple ingredients into a dish that feels special and celebratory. You’ll find it’s a great way to showcase the best of Mexican food at your next potluck or as a perfect side dish for Thanksgiving. The combination of sweet corn, savory masa harina, and a mix of spices brings out the bright, layered flavors of street corn in casserole form.

    mexican corn casserole with a scoop taken out of it

    Ingredients: Why They Matter

    All the ingredients you need to make Mexican corn casserole

    This casserole is all about letting the sweet, juicy flavor of fresh corn shine. Here’s why each ingredient is key:

    • Fresh corn: The star of the show. Use fresh kernels if you can (frozen works too in a pinch) for maximum sweetness and texture.
    • Masa harina: Adds a subtle, earthy corn flavor and gives the casserole its signature texture—think scoopable, not sliceable.
    • Sour cream: Brings tang and moisture, echoing the creamy element in traditional elote. Greek yogurt works as a swap if you need it.
    • Cotija cheese: Salty and crumbly, cotija is the classic topping for Mexican street corn. Queso fresco can be swapped in a pinch, but cotija’s sharp flavor is best.
    • Jalapeño peppers: For just the right amount of heat. Remove the seeds if you like it milder.
    • White onion: Adds a savory backbone and a bit of sweetness once sautéed.
    • Butter: For richness and to help sauté the veggies.
    • Eggs: Bind everything together and add structure.
    • Kosher salt, black pepper, smoked paprika, cumin, baking powder, sugar: These pantry staples highlight the sweet corn, add a little kick, and give the casserole those bold, layered flavors.

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    How to Make It (Let Me Show You!)

    Let’s get cooking! When testing this recipe, I found that sautéing the corn, onions, and jalapeños before baking is the secret to sweet buttery veggies.

    All the veggies prepped for the corn casserole
    The corn and veggies after being sautéed

    Melt your butter in a large frying pan and toss in the corn (fresh or frozen, no need to thaw), onion, and jalapeños. Season with salt and pepper and cook until the corn releases its liquid and the onions are tender—about 15 minutes. Let the mixture cool to room temperature before moving on.

    the dry ingredients in a bowl
    the wet ingredients in a bowl

    In a large bowl, whisk together masa harina, sugar, baking powder, smoked paprika, and cumin. In another bowl, combine the sour cream, cotija cheese, and eggs. The mixture a little chunky—don’t worry, that’s exactly what you want.

    Pour the egg mixture and sautéed veggies into the dry ingredients and stir until everything is evenly combined. The batter will be thick.

    The batter mixed together
    the batter in the baking dish before being baked

    Spread the mixture into a greased 9×13-inch baking dish. Bake uncovered in a 350° oven for 30-35 minutes, until the top is golden and set. Broil for 2–3 minutes to brown the top.

    The casserole with a scoop taken out of it

    Let the casserole cool slightly before serving. Finish with extra cotija crumbled over the top of the casserole and, if you like, a little lime zest or fresh lime juice. Store any leftovers in an airtight container in the fridge for 3–4 days.

    This is a great side dish with chicken mole, oyster mushroom carnitas or any holiday spread—a staple that brings the bright, bold flavors of Mexican street corn to your table in a totally new way.

    The corn casserole with a glass of wine next to it.

    Check the recipe card below for all the details. Enjoy!

    The corn casserole in a dish on a wood table

    Mexican Street Corn Casserole Recipe

    Yield: 10-12 servings
    Prep Time: 30 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 20 minutes

    Fans of Mexican street corn will swoon for this decadent Mexican corn casserole recipe. Inspired by the bold flavors and bright, tangy notes of traditional Mexican street corn (elote), this casserole is packed with fresh sweet corn, smoky spices, and that irresistible salty finish from cotija cheese.

    Ingredients

    Instructions

    1. Heat oven to 350°F (175°C). Grease a 9x13-inch baking dish (or a 4 quart baking dish).
    2. Melt ½ cup (1 stick) butter in a large frying pan over medium heat. Add the 6 cups corn, 1 diced onion and 2-3 diced jalapeños. Season with 2 teaspoons salt and ½ teaspoon pepper. The corn will release some liquid and then start to dry out, when that happens and the onions are tender. It’s ready. About 15 minutes. Set aside to cool slightly.
    3. In a large bowl, whisk together 3/4 cup masa harina, 2 tablespoons sugar, 1 tablespoon baking powder, 1 teaspoon smoked paprika, and 1 teaspoon cumin.
    4. In a separate bowl, whisk together 1 1/2 cups crema, 1 cup cotija, and 2 eggs until smooth. Pour egg mixture and corn mixture into the dry ingredients and stir until evenly combined. It will be thick, that's okay.
    5. Pour the mixture into the prepared dish and bake uncovered for 30-35 minutes, until the top is golden and set. Broil for 2–3 minutes to brown the top.
    6. Top with extra cotija and serve warm.

    Notes

    1. Spice Level: Adjust the heat by using more or less jalapeños or removing the seeds for milder flavor or leaving them in for extra kick.
    2. Texture: The casserole should be just set when done—don’t overbake or it can dry out.
    3. Cheese: Cotija adds a salty, crumbly finish. Queso fresco can be used in a pinch, but cotija’s sharp flavor is classic for street corn. You can also substitue a meltier cheese like Oaxaca cheese, mozzarella, or even cheddar for a different texture and flavor.
    4. Great for Gatherings: This recipe feeds a crowd and makes a festive side dish for holidays, potlucks, or any meal.

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    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 443Total Fat: 27gSaturated Fat: 15gUnsaturated Fat: 12gCholesterol: 101mgSodium: 875mgCarbohydrates: 44gFiber: 4gSugar: 10gProtein: 13g

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Kate Ramos
    Cuisine: Mexican-American / Category: Side Dishes

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      Pepita Vegetarian Stuffing Recipe For Thanksgiving

      by 4 Comments

      This Pearl Onion and Pumpkin Seed Stuffing is everything you love about a good stuffing—torn chunks of toasted bolillo bread, golden brown edges, sweet pearl onions, and a mountain of butter all come together in this ultimate vegetarian stuffing recipe for Thanksgiving.

      This post may contain affiliate links. Read our affiliate policy.

      This recipe was first posted in 2011 and after re-testing over the years, I made improvements so the stuffing is more flavorful, better texture, and clearer instructions.

      pepita vegetarian stuffing with a spoon in the pan

      The savory flavors of fresh sage, roasted squash, and rich vegetable stock soaks into every bite of this supremely delicious stuffing. Toasted ancho chile strips, crunchy pepitas, and a swirl of vibrant cilantro pesto deliver a distinctly Mexican twist.

      Just like my chorizo and poblano stuffing this recipe is visually gorgeous, deeply flavorful, and perfect for your Thanksgiving table—this is the homemade stuffing recipe your holiday season has been waiting for, and it’s destined to be your new favorite Thanksgiving side dish.

      I actually think you will love it so much, you’ll make it more than once a year on Thanksgiving. It goes deliciously with chicken mole or pork chops.

      Want to add even more Mexican flair to your Thanksgiving table like smoked turkey with morita chile gravy? Here are 40+ more Mexican-inpired Thanksgiving recipes.

      November’s Challenge Ingredient Recipe: Pepitas!

      The stuffing on a marble table with a ceramic turkey next to it

      This month’s HJ Challenge Ingredient is pepitas! Here’s your chance to flex your chef skills and win a $150 Amazon gift card. Just make this recipe featuring pumpkin seeds, shoot an image of it and email it to kate@holajalapeno.com. Leave a comment and star rating at the bottom of this post and you’ll be entered! You can find all the details on how to enter here.

      Whether you’re a long-time HJ reader or trying the challenge for the first time, this is the perfect excuse to experiment with one of the most iconic ingredients in Mexican cuisine. Plus, you’ll join a community of big fans who love making the holiday season extra delicious with next-level side dishes. Check out all the past Challenge Ingredient recipes for more inspiration.

      All the ingredients you need to make stuffing

      What You Need For The Stuffing

      • Bolillos (or crusty Mexican rolls): Torn into big, rustic bread cubes and toasted for the best texture—chewy inside, crisp outside. Day-old bread or even a mix of Italian bread and French bread works too.
      • Butter: This is key for sweating the pearl onions and celery, building a rich, savory base in your skillet. Use vegan butter if you’d like this recipe to be vegan.
      • White pearl onions: You may hate pearl onions because they’re kind of a pain in the butt to peel but their sweet, mild flavor is unmatched. I like to leave them whole in this stuffing if they are small but you can halve them if they are larger.
      • Celery: For classic crunch and freshness.
      • Garlic: Adds depth and aroma—don’t hold back.
      • Roasted squash: Naturally sweet and vibrant, bringing color and autumn flavor. Honeynut or Butternut are my favorites.
      • Fresh sage: Essential for that classic Thanksgiving aroma and flavor.
      • Dried ancho chiles: Deep red, smoky, and visually stunning, these add a special Mexican touch without heat.
      • Pepitas: The challenge ingredient! Nutty, crunchy, and totally addictive.
      • Vegetable stock or broth: Use a high-quality veggie stock or low-sodium vegetable broth for layers of savory flavor.
      • Kosher salt and black pepper: Season generously to balance all the richness.
      • Dried cranberries: For a pop of color and sweet-tart contrast.
      • Cilantro pesto: Adds a bold, herby punch and a stunning green drizzle for that “best Thanksgiving stuffing recipe” effect.
      • Large eggs: This holds the stuffing together and makes it even richer.

      How to Make It

      Toast the Bread: Tear bolillos into big chunks and spread on a baking sheet. Toast in a 350°F oven until golden and crisp—this is the best way to get that perfect stuffing texture. You want the bread pieces to be dry but not rock hard.

      Sweat the Veggies: In a large skillet over medium heat, melt the butter. Add pearl onions and celery, season with kosher salt and black pepper, and cook gently until onions are translucent and just starting to brown. Stir in garlic and cook another minute for savory flavors.

      the onions sweating in butter in a pan

      Roast the Squash: Cube your favorite winter squash, toss with olive oil, and roast on a sheet pan until tender and caramelized.

      Toast the Ancho Strips: Slice dried ancho chiles into thin strips and toast in a dry skillet over medium-high heat for a minute or two, until fragrant and pliable.

      Mix the Stuffing: In a large mixing bowl, combine toasted bread, sautéed veggies, roasted squash, sage, pepitas, toasted ancho strips, and dried cranberries. Toss gently so every bread cube gets coated in flavor.

      All the stuffing ingredients in a large bowl
      The stuffing before baking

      Add Stock: Beat 2 large eggs with vegetable stock or broth and pour over the stuffing mixture, tossing until everything is evenly moistened but not soggy. Don’t use too much liquid—just enough for the best texture. Taste and adjust salt and pepper as needed.

      Swirl in Cilantro Pesto: Gently fold a few spoonfuls of cilantro pesto into the stuffing mixture before baking for a herby, punchy flavor throughout. If you have leftover pesto, use it to make this amazing cilantro pesto vinaigrette!

      Bake: Transfer to a generously buttered baking dish (a classic casserole dish works perfectly), cover with aluminum foil, and bake at 375°F for 25 minutes. Remove foil and bake another 15–20 minutes until the top is golden brown and crisp on top.

      Serve: Finish with extra pepitas, a sprinkle of fresh sage, and a generous drizzle of cilantro pesto over the top. Serve warm, ideally with vegan gravy and cranberry sauce for the full Thanksgiving dinner experience. Store leftovers in an airtight container and refrigerate for up to 5 days.

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      All About Pepitas

      A close up image of roasted, salted pepitas.

      Pepitas are pumpkin seeds but not all pumpkin seeds are pepitas. Pepitas are harvested from hulless pumpkin varieties known as Styrian pumpkins or Oilseed pumpkins. All other pumpkins produce seeds that are tougher and more fibrous with a hull or white outer shell. These flat, oval seeds with an olive green hue are nutty, crunchy, and a staple in Mexican cooking.

      They’re used in everything from moles and salsas to topping soups and salads. Find them in most grocery stores, Latin markets, or online. In this recipe they add a nutty crunch and complexity. They are featured both in the stuffing recipe and in the cilantro pesto that gets drizzled over the top.

      Beyond stuffing, try them sprinkled over pozole, blended into pipián (pumpkin seed sauce), or even blended into pie crust for my favorite Thanksgiving pie. Excited to try them in more recipes? Here are 13 more Mexican recipes that use pepitas.

      Make-Ahead Tip

      Assemble the stuffing up to a day ahead, cover, and refrigerate. Let it come to room temperature before baking. Add your extra pepitas, and a fresh drizzle of cilantro pesto just before serving for maximum freshness and visual impact. Leftovers reheat beautifully—store in an airtight container and enjoy all weekend long.

      stuffing in a casserole dish on a table

      A Scroll-Stopping Thanksgiving Side Dish

      Layering torn, toasted bolillos with buttery pearl onions, roasted squash, ancho chile strips, pops of color from cranberries, and a swirl of bright cilantro pesto makes this the best vegetarian stuffing recipe for Thanksgiving. The textures, colors, and bold Mexican flavors guarantee this holiday side dish will be the favorite thing on your Thanksgiving table. Looking for more side dish ideas? Try:

      Ready to join the Challenge and bring some Mexican-inspired magic to your Thanksgiving dinner? Grab your ingredients, get creative, and let’s make this holiday season unforgettable!

      pepita vegetarian stuffing with a spoon in the pan

      Pearl Onion and Pumpkin Seed Stuffing

      Yield: 10-12 servings
      Prep Time: 1 hour
      Cook Time: 45 minutes
      Total Time: 1 hour 45 minutes

      This Pearl Onion and Pumpkin Seed Stuffing is everything you love about a good stuffing—torn chunks of toasted bolillo bread, golden brown edges, sweet pearl onions, and a mountain of butter all come together in this ultimate vegetarian stuffing recipe for Thanksgiving.

      Ingredients

      Instructions

      1. Roast the Squash: Heat oven to 400°F. Cube 2 cups of your favorite winter squash (I like honeynut or butternut), toss with a tablespoon olive oil and season with salt and pepper. Roast on a baking sheet until tender and caramelized, about 20 minutes. Reduce oven temperature to 350°F
      2. Toast the Bread: Tear 6 bolillos into big chunks and spread on a separate large baking sheet. Toast in a 375°F oven until crispy on the outside but still chewy on the inside, about 10-15 minutes. Leave the oven on.
      3. Sweat the Veggies: In a large skillet over medium heat, melt the 2 sticks of butter. Add 10 ounces pearl onions and 3 stalks of diced celery, season with kosher salt and black pepper, and cook gently until onions are translucent and just starting to brown. Stir in 3 cloves minced garlic and cook another minute.
      4. Toast the Ancho Strips: Slice 3 dried ancho chiles into thin strips and toast in a medium dry skillet over medium-high heat for a minute or two, until fragrant and pliable. Remove from the pan immediately to prevent burning.
      5. Mix the Stuffing: In a large mixing bowl, combine toasted bread, sautéed veggies, roasted squash, 1/4 cup sliced fresh sage leaves, 1 cup pepitas, toasted ancho strips, and 1/2 cup dried cranberries. Toss gently so every bread cube gets coated in flavor. Taste and adjust salt and pepper as needed.
      6. Add Stock: Whisk together 2 large eggs and 4 cups vegetable stock or broth until combined. Pour over the stuffing mixture. Stir until everything is evenly moistened.
      7. Generously butter a 9 x 13-inch baking dish. Spoon half of the stuffing into the dish. Spoon 5-6 generous spoonfuls of cilantro pesto over the top and spread into an even layer. Spoon the remaining stuffing on top and spoon another 3-4 generous spoonfuls of pesto on top.
      8. Bake: Cover with aluminum foil, and bake at 375°F for 25 minutes. Remove foil and bake another 15–20 minutes until the top is golden brown and crisp on top.
      9. Serve: Finish with extra pepitas, a sprinkle of fresh sage, and a generous drizzle of cilantro pesto over the top. Serve warm. Store leftovers in an airtight container and refrigerate for up to 5 days.

      Notes

        1. Make ahead: Assemble the stuffing up to a day ahead, cover, and refrigerate. Let it come to room temperature before baking.
        2. Cilantro pesto: You don't have to make this, the stuffing is still delicious without it, but if you really want to take this recipe to the next level, it is essential.
        3. Dried cranberries: If you don't want to use dried cranberries, fresh pomegranate is a great substitute.
        4. Pearl onions: I'll admit, pearl onions can be a pain in the butt to peel but thier sweet, mild flavor is unmatched. If the pearl onions are large, cut them in half but I like to leave the smaller ones whole. Substitute 1 large chopped yellow onion if you'd like.

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      Nutrition Information:
      Yield: 12 Serving Size: 1
      Amount Per Serving: Calories: 128Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 298mgCarbohydrates: 7gFiber: 1gSugar: 2gProtein: 4g

      Did you make this recipe?

      Please leave a comment on the blog or share a photo on Instagram

      © Kate Ramos
      Cuisine: Mexican-American / Category: Thanksgiving

      20 Day of The Dead Drinks, Champurrado, Atole + More

      by Leave a Comment

      Day of The Dead is a time to remember our loved ones who have passed but it’s also a celebration of life! These 20 Day of The Dead drinks feature all your favorite flavors of the season—from marigold margaritas  and warm atole to agua de jamaica and chocolatey champurrado. Whether you prefer something spiked or non-alcoholic to share with the whole family, this list features delicious Mexican drink recipes perfect for a toast.

      A marigold margarita with a salt rim
      A woman holding a cup and saucer and the saucer is filled with atole de arroz.
      Two glasses of Agua de Jamaica in a pink tray with two yellow napkins on the bottom.
      A cazuela filled with a cazuela voladora cocktail with two glasses sitting next to them.
      A girl holding a blue cup with atole in it
      Two glasses of sangria on two blue Otomi cocktail napkins on a wood counter.

      Favorite Day of The Dead Drink Recipe Ideas

      Day of The Dead season is here, and for many of us that means a time of mourning. While I love this time of year for baking endless loaves of pan de muerto or decorating sugar skulls, Día de Los Muertos also means sharing a celebratory drink, especially ones that are family favorites.

      Below you’ll find 20 Day of the Dead drink ideas, with links to the drink recipes that readers enjoy most this time of year. My team and I put this list together, and include many different drink varieties like champurrado, atole, cocktails, and more!

      Including this vegan atole:

      A blue mug of atole with a cinnamon stick in it and a hand holding the handle of the mug.

      Maybe Cempasúchil, or marigolds are your favorite part of the holiday. I get it! This easy mezcal marigold margarita has quickly become a favorite. I also include instructions on how to make it zero-proof in the recipe.

      Marigold Mezcal Margarita Recipe
      Special edition Tequila Cazadores bottle designed by artist Victoria Villasana for Día de los Muertos. #holajalapeno #ad #losaltosamigos #tequila

      Or maybe your grandfather loved tequila. I’ve got recommendations for my favorite añejo tequilas or have you tried cristalino tequila?

      Want to make a pitcher of cocktails for a Día de Muertos party? Let’s do it. This classic wine sangria makes a large pitcher and absolutely packed with fall flavors. Or my cucumber mezcal margaritas serve a crowd and are always a hit.

      A hand pouring sangria into a glass sitting on a wood table.
      A glass pitcher filled with green margaritas

      Not sure what to serve with these drinks? I have a full round up of Dia de Los Muertos food recipes too.

      20 Day of the Dead Drinks

      1. Marigold Mezcal Margaritas

      In Mexican culture, Cempasúchil or marigolds are the symbolic flower of Day of the Dead. This beautiful cocktail is made with the dried flowers to create a heady syrup then combined with mezcal and lime juice.

      Marigold Mezcal Margarita Recipe

      2. Pick Your Poison Horchata

      Day of the Dead celebrations need something for the kiddos, use different flavored syrups to spice up classic horchata.

      A pitcher of horchata sitting on a table with a few glasses near by.

      3. Sparkling Blood Orange Margaritas

      If you’re throwing a party on November 1st or 2nd, make a big batch of these effervescent blood orange margaritas.

      National Margarita Day deserves a fizzy Blood Orange Margarita! Celebrate with Tequila Cazadores {ad} and this exceptional margarita. #mexicanrecipe #tequila #homemade #margarita #bloodorange

      4. Cinnamon Vanilla Mexican Coffee

      Mexican holidays mean sweet treats that require a hot cup of coffee to go with. Cinnamon and vanilla syrup add a touch of sweetness and spice.

      The PSL was so 5 years ago. Start a new trend this fall with this Cinnamon-Vanilla Mexican Coffee. Super easy to make at home and just as delicious. #PumpkinSoBasic #Torani #coffeedrinks #Mexicancoffee

      5. Añejo Tequila

      Día de Muertos celebrations call for a really good bottle of tequila. Check out my list of favorite añejo tequilas and pour a sip or two in celebration.

      A bottle of anejo tequila

      6. Simple & Quick Champurrado

      Day of the Dead festivities almost always include a cozy up of chocolatey champurrado. This is a corn-based drink that goes beautifully with sweet tamales.

      Two white cups of Champurrado sitting on white dishes on a rainbow-striped placemat with a white plate of tamales sitting behind them.

      7. Strawberry Hibiscus Palomas

      Combine fresh lime juice with hibiscus syrup, strawberries, grapefruit juice and tequila. Strain into a rocks glass and share with friends.

      A tray with several glasses of pink Palomas

      8. Spiced Fig Tequila Sour

      A thoughtful cocktail like this spiced fig tequila sour celebrates the season as well as the last of the summer figs.

      a bottle of tequila and two cocktails next to it.

      9. Atole de Arroz

      Hot drinks like this atole are welcome on chilly fall nights. This one is made from rice instead of the traditional corn.

      A woman holding a cup and saucer and the saucer is filled with atole de arroz.

      10. A Pitcher Of Sour Orange Margaritas

      Fresh squeezed sour orange juice shines in these sweet and sour margaritas. If you can’t find sour oranges, use half and half orange juice and lemon juice.

      Three ingredients is all you need to make these Pitcher-Perfect Sour Orange Margaritas. Making them the easiest, most refreshing margaritas fit for a crowd. #pitchermargaritas #margaritas #margaritarecipe #easymargaritas #margaritasforacrowd

      11. Agua de Jamaica

      Use whole hibiscus flowers or hibiscus tea bags to make this classic agua fresca. This super simple recipe only requires 3 ingredients and makes a large batch.

      Two glasses of agua de jamaica

      12. Vegan Atole

      Using plant-based milk, piloncillo, and masa harina makes this a comforting vegan atole. Garnish with a cinnamon stick for an extra hit of cinnamon flavor.

      A girl holding a blue cup with atole in it

      13. The Best Authentic Paloma Recipe

      Combine tequila and grapefruit juice in a cocktail shaker then pour over ice and top with Squirt soda for the most authentic Paloma—just like they make them in Mexico.

      three glasses of Palomas on a wood table

      14. Classic Sangria Wine Cocktail

      Orange slices and apple slices along with pear flavor this classic Sangria recipe. Make ahead and keep in the fridge–the flavor improves the longer it sits.

      A hand pouring sangria into a glass sitting on a wood table.

      15. Cucumber Mezcal Margaritas

      A great addition to any Day of The Dead celebration is a pitcher of these refreshing cucumber margaritas. They’re easy to whip up in the blender and can easily be made in advance.

      Several glasses of cucumber mezcal margaritas

      16. Agua de Limón

      This vibrant agua fresca is a wonderful non-alcoholic option and is so simple to make. It uses whole limes instead of just squeezing the juice. Serve over lots of ice and garnish with a lime wedge

      two glasses of lime agua fresca on a blue tray

      17. Super Easy Spicy Margarita

      Here in the living world a spicy margarita is always a crowd favorite. This one is especially easy, the jalapeños get muddled right in the glass.

      A spicy margarita with a bird toothpick in it

      18. California-Style Cazuela Voladora

      In the United States, California is known for its exceptional wine so we are using that instead of traditional tequila to make this perfect party cocktail.

      A cazuela filled with a cazuela voladora cocktail with two glasses sitting next to them.

      19. Micheladas

      Combine ingredients like beer, lime juice, tomato juice, and hot sauce to make an ultra-refreshing, tangy beer cocktail.

      A Michelada in a tall glass with a lime wedge on top

      20. Cristalino Tequila

      Tequila plays an important role for many families for Día de Los Muertos. Many will add it to their ofrendas to welcome back their loved ones. If you’ve never tried cristalino tequila it is an aged tequila that is refined with charcoal to make a crystal clear, complex sipping tequila.

      Best served neat Cazadores Cristalino Tequila is subtle, smooth, and perfect for sipping. Click now to find out more about the newest tequila variety. {ad} #tequila #agedtequila #cazadores #cristalinotequila

      Authentic + Easy Mexican Recipes Ebook

      Get 5 easy, authentic Mexican recipes for busy weeknights—plus a welcome email series with tips, shortcuts, and stories from my kitchen.

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      Make real Mexican dinners simple, delicious, and doable. Sign up and grab your free recipes!

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        Mini Pan de Muerto Recipe With Sweet Tropical Fruit

        by Leave a Comment

        This mini pan de muerto recipe is an advanced project for those who want to immerse themselves in the flavors and traditions of Día de los Muertos. These small, round loaves are soft and fragrant with orange blossom water, orange zest, and studded with pieces of dried tropical fruit.

        This post may contain affiliate links. Read our affiliate policy.

        This recipe was first posted in 2014 and has been updated with new, clearer instructions.

        A plate of tropical fruit pan de muertos

        Today’s recipe, like my homemade pumpkin spice pan de muerto, traditional pan de muerto, or chocolate-anise pan de muerto  is not a quick or simple task. It’s a recipe that asks for your full attention, patience, and a willingness to embrace tradition.

        But the reward is a golden brown, slightly chewy, beautifully decorated bread that honors Mexican culture and fills your kitchen with the aroma of a panadería. If you’re ready for a rewarding challenge and want to create something truly special for your Día de los Muertos altar or family table, this is the recipe to tackle.

        A Flavorful Bread For Day of The Dead

        Pan de muerto is a recipe meant for celebration—a bread that’s as much about the process as it is about the finished loaf. Shaping the bone-shaped pieces, using orange blossom water, and (in this case) kneading in dried fruit all connect you to the deeper symbolism of Día de los Muertos. I strongly encourage you to take your time, enjoy the ritual, and know that every step brings you closer to a delicious bread with a special meaning for your family and community.

        • Shaping the iconic bone and skull designs is a hands-on, creative process.
        • While not traditional, dried tropical fruit adds bursts of color and flavor throughout the bread.
        • The scent of orange blossom water is pure pan dulce magic.
        • Perfect for advanced bakers who want to honor tradition and their loved ones.
        • The mini size means everyone gets their own sweet treat to celebrate with.
        • Make it a party and whip up a batch of marigold margaritas while you bake!

        Cooking Tip: Don’t rush the rise! Place the dough in a large bowl, cover with plastic wrap or cling wrap, and let it rise in a warm place until fully doubled. This step is essential for achieving the right texture and structure in your traditional Mexican bread. If your kitchen is cool, let the dough rise a little longer, or set it near a slightly warm oven for best results.

        A loaf of pan de muertos next to marigolds

        Key Ingredients & Why You Need Them

        • All purpose flour: Just like with my homemade conchas, we are using all purpose flour for a soft crumb.
        • Active dry yeast: This is very similar to how I make to my Rosca de Reyes and dulce de leche sweet rolls. Combining the yeast with all the ingredients protects it and helps it rise.
        • Orange blossom water: I strongly encourage you to seek this out—it’s what gives pan de muerto its unmistakable aroma and flavor. Substitute with fresh orange juice if needed, but the result will be different (still delicious!).
        • Eggs: Room temperature eggs help create a tender, rich crumb and give the bread its golden color.
        • Unsalted butter: I recommend using unsalted butter at room temperature for a soft, supple dough and for brushing the finished loaves.
        • Dried tropical fruit: I use chopped dried tropical fruit—kiwi, mango, pineapple, and papaya. It brings sweetness, color, and a festive touch to every bite.
        • Kosher salt: Balances the sweetness and enhances the complexity of flavors.
        • Sugar: Used in the dough and sprinkled on top for that classic sugary crust.
        All the ingredients you need to make tropical fruit pan de muerto

        Choosing Your Dried Fruit To Mix Into The Dough

        While not traditional, dried tropical fruit adds a jeweled look and chewy bits of flavor to these mini pan de muerto loaves. You can often find a mixture of dried tropical fruits in the produce section at most grocery stores. at Latin markets, especially in the weeks leading up to Día de los Muertos and around the holidays. If you can’t find a mixture substitute with just dried mangos or pineapple (which are easier to find) or candied citrus peel, chopped into smaller pieces.

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        In Photos: Making Mini Pan de Muerto

        Start by warming your milk in a small saucepan until it’s just above room temperature (105–115°F). Pour it into the bowl of a stand mixer and add all the remaining ingredients, except the butter and dried fruit.

        On low mix until the dough comes together. Increase the speed to medium and knead for 1 minute. Stop the mixer. If the dough seems too sticky, is like really thick cake batter, and not pulling away from the sides of the bowl at all, add more flour, 1/2 cup at a time until the dough is soft and a little sticky but firm enough that it is starting to pull away from the sides of the bowl, but not clean the sides or pull away from the bottom of the bowl.

        Return the mixer to medium and start adding the 1 stick of butter 1 small piece at a time, letting the first one blend in before adding the next. Once all the butter is added, continue kneading for about 5 more minutes on medium speed.

        Let rise in a greased bowl until doubled in size.

        the whole dried tropical fruit before being added
        The dough with the chopped tropical fruit on top

        Sprinkle the chopped tropical fruit on top and fold the dough over the fruit. Knead the dough on the counter until the fruit is evenly distributed. Return to the greased bowl, cover with plastic wrap, and let it rise again for another 1-2 hours.

        Shaping The Loaves

        To shape the pan de muerto into the traditional skull and bones decorated loaves:

        Cut the dough into one 12-ounce piece (this will be for the decorations) and twelve (4-5 ounce) pieces (these will be for the loaves).

        Shape these twelve pieces into balls and place on 2 large baking sheets lined with parchment paper. Press down on the balls to flatten into discs.

        the piece of dough with flour sprinkled on top

        Sprinkle 2 tablespoons of flour over the remaining piece of dough and knead it in with your hands on the counter. This piece will be used for the decorations and needs to be stiffer. Divide this piece of dough into 36 equal pieces.

        Roll 12 of them into balls for the skulls.

        the dough shaped into skulls and bones to decorate the bread

        Shape the remaining pieces into snakes then create three indentations in each by rolling it back and forth with your fingers to create a bone shape.

        Brush the top of each loaf with water in a line across the loaf. Attach one bone using the water to adhere. Brush another line of water across the loaf criss-crossing where you placed the first bone and adhere the second bone to the top of each loaf. Brush the spot on top of each loaf where they meet with water and adhere the skull to each loaf.

        Cover the bread with a clean kitchen cloth and let rise again, another 1-2 hours.

        Bake the pan de muertos at 350°F for about 30-35 minutes or until bread is firm, golden brown and sounds hollow when you tap on the bottom of the loaf. Transfer loaves to a wire rack and let cool.

        the breads after being baked on a baking sheet
        the bread next to melted butter and sugar

        Decorate: Brush the top of the loaves with melted butter and while holding each loaf over a bowl to catch any sugar, sprinkle the loaves generously with more sugar or sesame seeds.

        Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.

        the bread on a plate next to pink flowers
        The bread on a brown plate next to pink and orange flowers

        The Symbolism of Pan de Muerto

        Pan de muerto is more than just a sweet bread—it’s a symbol of remembrance and celebration in Mexican culture. The round shape represents the circle of life, the bone-shaped pieces on top of the loaf symbolize the deceased, and the small ball in the center stands for the skull.

        This traditional bread is an important part of the day of the dead celebration, placed on altars and shared with family members to honor those who have passed. Alongside sugar skulls and other day of the dead crafts like paper flowers and smudge sticks, pan de muerto brings warmth, memory, and connection to Día de los Muertos on November 1st and 2nd.

        Baking these sweet little breads (like making these chocolate Calaveras) is a way to keep heritage alive, to teach the next generation about the meaning behind the celebration, and to create a delicious bread that’s as beautiful as it is meaningful. I hope this recipe inspires you to pan de muerto a try and celebrate! Maybe even whip up a batch of chicken mole and throw a Day of the Dead Fiesta!

        ¡Feliz Día de los Muertos!

         

        Mini Pan de Muertos are the sweetest little breads to celebrate Dia de los Muertos or Day of the Dead. Studded with dried tropical fruit, they shine!

        Mini Pan de Muertos with Tropical Fruit

        Yield: 12 Mini Loaves
        Prep Time: 1 hour
        Cook Time: 35 minutes
        Rising Time: 6 hours
        Total Time: 7 hours 35 minutes

        These mini loaves are perfect for sharing but if you do have any leftover it makes pretty amazing bread pudding.

        Ingredients

        Instructions

        1. Combine 5 cups flour, 1 cup warm milk, 1 cup sugar, 4 eggs, 2 1/4 teaspoons yeast, 1 1/4 teaspoons salt, and 2 tablespoons orange flower water in the bowl of a stand mixer fitted with the bread hook attachment. Start on low and mix until the dough comes together. Increase the speed to medium and knead for 1 minute. Stop the mixer. If the dough seems too sticky, is like really thick cake batter, and not pulling away from the sides of the bowl at all, add more flour, 1/2 cup at a time until the dough is soft and a little sticky but firm enough that it is starting to pull away from the sides of the bowl, but not clean the sides or pull away from the bottom of the bowl.
        2. Return the mixer to medium and start adding the 1 stick of butter, 1 small piece at a time, letting the first one blend in before adding the next. Once all the butter is added, continue kneading for about 5 more minutes on medium speed.
        3. First rise: Grease a large bowl and transfer the dough to the bowl. Cover with plastice wrap and leave it in the warmest area of they kitchen until it doubles in size, about 1-3 hours.
        4. Second rise: Place dough on a clean counter and flatten into a rectangle. Sprinkle the chopped tropical fruit on top and fold the dough over the fruit. Knead the dough on the counter until the fruit is evenly distributed. Return to the greased bowl (add a bit more oil if the bowl is dry), cover with plastic wrap, and let it rise again for another 1-2 hours. (At this point you can also cover the dough with plastic wrap and let it rise overnight in the refrigerator. Just let it come to room temperature before proceeding.)
        5. Shaping: Flip the dough out on to a counter. Cut the dough into one 12-ounce piece (this will be for the decorations) and twelve (4-5 ounce) pieces (these will be for the loaves). Shape these twelve pieces into balls and place on 2 large baking sheets lined with parchment paper. Press down on the balls to flatten into discs.
        6. Sprinkle 2 tablespoons of flour over the remaining piece of dough and knead it in with your hands on the counter. This piece will be used for the decorations and needs to be stiffer. Divide this piece of dough into 36 equal pieces. Roll twelve of them into balls for the skulls. Shape the remaining pieces into snakes then create three indentations in each by rolling it back and forth with your fingers to create a bone shape.
        7. Brush the top of each loaf with water in a line across the loaf. Attach one bone using the water to adhere. Brush another line of water across the loaf criss-crossing where you placed the first bone and adhere the second bone to the top of each loaf. Brush the spot on top of each loaf where they meet with water and adhere the skull to each loaf. Cover the bread with a clean kitchen cloth and let rise again, another 1-2 hours.
        8. Bake: Heat the oven to 350°F. Once oven is hot, bake the pan de muertos for about 30-35 minutes or until bread is firm, golden brown and sounds hollow when you tap on the bottom of the loaf. and baked through. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195–200°F (90–93°C).
        9. Cool: Transfer loaves to a wire rack and let cool.
        10. Decorate: Brush the top of the loaves with melted butter and while holding each loaf over a bowl to catch any sugar, sprinkle the loaves generously with more sugar or sesame seeds.
        11. Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.

        Notes

        1. Decorating: Use granulated sugar, sesame seeds, or colored sugar for topping the loaves.
        2. Equipment: A kitchen scale is very helpful for measuring out the dough to make even-sized loaves.
        3. Plan ahead: Give yourself plenty of time to make the pan de muertos. It takes at least 3 hours of rising time and sometimes up to 6 hours depending on how warm your kitchen is.
        4. Dairy-Free: Substitute plant based milk and butter for dairy-free pan de muerto.

        Recommended Products

        As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

        Nutrition Information:
        Yield: 12 Serving Size: 1
        Amount Per Serving: Calories: 1205Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 67mgCarbohydrates: 238gFiber: 8gSugar: 1gProtein: 32g

        Did you make this recipe?

        Please leave a comment on the blog or share a photo on Instagram

        © Kate Ramos
        Cuisine: Mexican / Category: Bread

        Authentic + Easy Mexican Recipes Ebook

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          The Ultimate Vegan Tofu Breakfast Burrito Recipe

          by Leave a Comment

          A plant based breakfast burrito is the ultimate comforting vegan breakfast—hearty, filling, bursting with delicious Mexican flavors, and honestly, one of the best things to ever happen to mornings.

          This post may contain affiliate links. Read our affiliate policy.

          A vegan breakfast burrito cut in half

          I’ve spent decades perfecting vegan breakfast options, from my mango cashew coconut granola to fluffy apple chili biscuits, and this epic vegan breakfast burrito is a personal favorite.

          My son loves, I mean LOVES my homemade chorizo but he also recognizes eating a ton of it doesn’t make him feel great. So I’ve been perfecting my homemade soy chorizo to switch up the occasional breakfast, and I’ve got to say—it’s pretty phenomenal. That plus crispy potatoes, tender beans, a great salsa, what’s not to love about these breakfast burritos?

          The nice thing about this recipe is how easy it is to customize with your favorite veggies and fillings—plus, it makes busy mornings feel a little more special. Whether you’re a seasoned plant-based eater or, like my son, want something a bit healthier every once in a while, this recipe is a keeper.

          A breakfast burrito on a blue plate with a bite taken out of it

          Ingredients You Need

          1. Firm or extra-firm tofu: The star of your homemade soy chorizo—absorbs all the spices and delivers that classic meaty texture.
          2. Potatoes: For crispy potatoes use Yukon gold or red potatoes.
          3. Bell peppers: Adds crunch, color, and sweetness.
          4. Onions: Essential for depth of flavor in the potatoes and soy chorizo.
          5. Pinto beans: Creamy and protein-rich, black beans also work.
          6. Burrito-sized flour tortillas: Warm before rolling, make sure to buy these larger-sized tortillas. They will be at least 12-inches wide.
          7. Avocado oil: For frying the potatoes and the soy chorizo.
          8. Dried ancho and guajillo chiles, smoked paprika, garlic, ground coriander, red wine vinegar, and cumin : The foundation of your vegan chorizo seasoning.
          9. Crushed tortilla chips: Add that perfect textural contrast.
          10. Pickled jalapeños: Tang and heat.
          11. Avocado or guacamole (for serving): Cool, creamy, and best served on top, not inside, for ultimate freshness.
          12. Salsa or pico de gallo: For a juicy, spicy finish—try my salsa de molcajete.
          13. Fresh cilantro: For brightness and a pop of color.
          14. Hot sauce, red pepper flakes, or serrano pepper (optional): For those who love an extra kick.
          All the ingredients you need to make a vegan breakfast burrito

          These simple ingredients come together to create a vegan breakfast burrito that’s deeply satisfying and full of flavor—exactly what you want for a filling breakfast that keeps you going all morning.

          How To Make It

          This is not exactly and easy recipe, but you can either prepare the different fillings over several days and assemble later or make several burritos all at once and refrigerate or freeze.

          The first step is to make your homemade vegan chorizo. Take your block of tofu (extra-firm is key for that crumbly, meaty texture), press it well by spreading out the crumbles onto a baking sheet and pressing with layers of paper towel. Place a large bowl.

          tofu drying on a baking sheet

          Now make the chile paste that will season the chorizo. It is the same one I use to make my pork chorizo too. Toast and soak ancho and guajillo chiles, then blend with onions, garlic, red wine vinegar, and spices to make a paste.

          tofu on a baking sheet next to Chile paste

          Mix the chile paste with the crumbled tofu and stir to combine.

          The Chile paste in the food processor with the spatula
          crumbled tofu in a bowl with Chile paste on it

          Sauté for soy chorizo for 2-3 minutes until the tofu is golden brown and fragrant.

          soy chorizo in a black pan after being cooked

          While the chorizo cooks, prep your breakfast potatoes (see below for details) until just tender.

          As for the beans you can use canned or homemade. I’ve done both. I’ve even been known to add a couple spoonfuls of my red pepper black beans hummus—don’t judge, it’s good! Whichever beans you decide to use, warm them in a small saucepan or the microwave.

          To assemble, heat a large skillet or comal over medium heat. Lay a large flour tortilla in the skillet and warm briefly until pliable.

          A large flour tortilla on a comal

          Remove tortilla to a flat surface. Layer in a generous scoop of tofu chorizo, crispy potatoes, pinto beans, salsa, pickled jalapeños and sprinkle a big handful of crushed tortilla chips over everything.

          All the ingredients for a veggie burrito on a flour tortilla

          Roll the burrito tightly—tuck in the sides, then roll from the bottom up. Toast the rolled burrito in the dry skillet or air fryer for 2-3 minutes per side until golden brown.

          Serve your delicious vegan breakfast burritos with a dollop of vegan sour cream, a drizzle of hot sauce, and a side of avocado or guacamole. Don’t forget my banana smoothie or cinnamon vanilla Mexican coffee for the perfect breakfast.

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          How To Freeze Breakfast Burritos

          A breakfast burrito cut in half on a blue plate

          One of the best things about this vegan breakfast burrito recipe is how well it freezes for meal prep. Let your burritos cool to room temperature, then wrap each one tightly in parchment paper, followed by aluminum foil or plastic wrap.

          Place them in freezer bags or an airtight container, label with the date, and stash in the freezer. When you’re ready for a quick breakfast, just unwrap and reheat in the microwave, toaster oven, oven, or air fryer until hot all the way through.

          For best results, thaw overnight in the fridge and then crisp in a dry skillet for that golden brown finish.

          How To Make Potatoes For Breakfast Burritos

          Breakfast potatoes are essential for a truly epic vegan breakfast burrito. Dice potatoes (or use sweet potatoes) into small cubes. Heat a large skillet over medium-high heat, add olive oil or avocado oil, and sauté the potatoes with a pinch of sea salt and black pepper.

          Cook, stirring occasionally, until the potatoes are crispy and golden brown—about 10-12 minutes. Add onions and bell peppers and keep cooking until all the veggies are tender. Finish with a big handful of cilantro and a good amount of smoked paprika. For extra flavor, toss in green onions or red pepper flakes at the end. You can also use hash browns or tater tots for a fun shortcut!

          breakfast potatoes in a skillet with a wooden spoon

          Variations, Substitutions & Serving Suggestions

          • Vegan egg: Swap tofu for Just Egg or your favorite vegan egg for a different texture.
          • Vegan sausage or tempeh bacon: Add slices for extra protein.
          • Pinto beans or black beans: Use either, canned or homemade. I make a big batch of my crockpot Mexican pinto beans and enjoy them all week.
          • Gluten-free tortillas: Make this recipe gluten-free by using gluten-free tortillas or brown rice wraps.
          • Veggies of choice: Add spinach, mushrooms, zucchini, or whatever fresh veggies you have on hand.
          • Vegan cheese: Use your favorite brand, or try my vegan queso recipe from my cookbook, Plant Powered Mexican.
          • Spice it up: Add serrano pepper, extra hot sauce, or red pepper flakes for a fiery kick.
          • Serving: Top with tomatillo avocado salsa, vegan sour cream, avocado, or even a drizzle of salsa de cacahuate (peanut salsa) for a creamy twist.
          A breakfast burrito cut in half on a blue plate

          As a classically-trained chef and cookbook author with over 10 years in professional kitchens (and a lifetime of busy mornings with two kids and two dogs), I know exactly what makes a perfect breakfast: simple steps, fresh ingredients, and a recipe you can trust. These easy vegan breakfast burritos are a great option for meal prep, a delicious way to start your day, and a crowd-pleaser for the whole family.

          Check out the complete recipe card below, and don’t forget to browse my plant-based summer recipes and vegan Mexican dishes for even more inspiration. As an Amazon associate, I earn from qualifying purchases—so feel free to use my affiliate links for recommended tools and ingredients.

          A breakfast burrito cut in half wrapped in aluminum foil

          Next time you’re looking for the perfect way to kick off your morning routine, make a big batch of these homemade vegan breakfast burritos. They’re the ultimate filling breakfast, packed with protein, flavor, and love—straight from my kitchen to yours.

          A breakfast burrito on a blue plate with a bite taken out of it

          Vegan Breakfast Burritos

          Yield: 6 burritos
          Prep Time: 1 hour
          Cook Time: 1 hour
          Total Time: 2 hours

          A plant based breakfast burrito is the ultimate comforting vegan breakfast—hearty, filling, bursting with delicious Mexican flavors, and honestly, one of the best things to ever happen to mornings.

          Ingredients

          Soy Chorizo

          Breakfast Potatoes

          • 3 tablespoons avocado oil
          • 3 medium red or Yukon gold potatoes, peeled and diced
          • 2 teaspoons kosher salt, divided
          • 1/2 teaspoon freshly ground black pepper, divided
          • 2 bell peppers, cored, seeded and diced
          • 1 medium white onion, diced
          • 2 teaspoons smoked paprika
          • 1/2 cup chopped cilantro, leaves and tender stems

          Burritos

          To Serve

          Instructions

          for the soy chorizo:

          1. Drain 14 ounces of tofu and wrap in several layers of paper towels. Press until paper towels are soaked through. Remove paper towels and crumble tofu onto a baking sheet. Spread in a single layer then press several more layers of paper towels over the crumbled tofu to soak up more water. Leave to dry while you prepare the chorizo seasoning.
          2. Bring a small saucepan of water to a boil to soak the chiles, then remove from the heat.
          3. Heat a comal or dry cast iron skillet over medium-low heat. Place 2 ancho chiles and 2 guajillo chiles on the comal and toast, turning frequently, until fragrant and starting to change color (about 4 minutes). Submerge chiles in the hot water and let soak until very tender, about 15 minutes.
          4. Remove chiles from the water with tongs and place in a food processor with 3 cloves garlic, 1/2 small white onion, 2 tablespoons red wine vinegar, 1 1/2 teaspoons smoked paprika, 1 1/4 teaspoons ground coriander, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, and 1 teaspoon cumin. Puree until smooth. You may have to stop and scrape down the food processor to get everything blended evenly.
          5. Place crumbled tofu in a large bowl. Mix tofu with spice mixture until evenly mixed, make sure all the tofu is coated with the spice mixture.
          6. Heat 3 tablespoons avocado oil in a large skillet over medium heat. Add the soy chorizo and spread into an even layer in the pan. Let cook without stirring too much. After about 5 minutes the tofu will be fluffy like scrambled eggs and after about 10-15 minutes the tofu will get crispy bits here and there. I like it crispier, but you can cook less if you'd like it more fluffy. Cover and keep warm.

          for the breakfast potatoes

          1. Heat 3 tablespoons avocado oil in a large skillet over medium heat. Add the 3 diced potatoes, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Cook, stirring frequently until potatoes start to become golden, about 8-10 minutes.
          2. Add 1 diced onion, 2 diced bell peppers, and 1 teaspoon salt and continue cooking until vegetables are tender, about another 8 minutes. Stir in smoked paprika and cilantro and remove from the heat. Taste and add more salt and pepper, if needed.

          assemble the burritos

          1. Warm the 3 cups of beans in a skillet.
          2. Warm 1 tortilla in a large dry skillet or comal over medium heat until soft and pliable. Set on a clean work surface. Spoon soy chorizo, potatoes, beans, salsa, pickled jalapenos, and chips on the lower third of the tortilla.
          3. Fold the edges of the burrito in, then fold the bottom up over the filling. Continue to roll up, tucking the sides of the tortilla in as you go.
          4. Heat the dry skillet or comal over medium heat. Add the burrito seam-side down and toast to seal. Flip and crisp the other side.
          5. Repeat with remaining tortillas and filling.
          6. Serve with salsa, guacamole, and sour cream or let cool then wrap each one tightly in parchment paper, followed by aluminum foil or plastic wrap. Place in a resealable bag or airtight container and refrigerate for up to 5 days or freeze for up to 6 months.
          7. To reheat from frozen, let thaw overnight in the refrigerator then remove foil and toast in a toaster oven, air fryer, or 350°F oven until toasted and warmed through. I don't recommend microwaving.

          Notes

            1. Serving Suggestions: Serve with guacamole, vegan sour cream, and extra salsa for the full breakfast experience. Pair with fresh fruit or a simple salad for a complete meal.
            2. Customizable Fillings: Feel free to swap in black beans, refried beans, or your favorite salsa. Add sautéed greens or extra veggies for even more color and nutrition.
            3. Make-Ahead Friendly: These burritos are perfect for meal prep! Assemble, wrap, and freeze for quick breakfasts all week. Just thaw overnight and crisp in the oven or air fryer for best texture—skip the microwave for maximum deliciousness.
            4. Spice Level: The pickled jalapeños add a nice kick, but you can leave them out or use mild salsa for a gentler burrito

          Recommended Products

          As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

          Nutrition Information:
          Yield: 6 Serving Size: 1
          Amount Per Serving: Calories: 1437Total Fat: 55gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 32gCholesterol: 80mgSodium: 3418mgCarbohydrates: 188gFiber: 32gSugar: 24gProtein: 56g

          Did you make this recipe?

          Please leave a comment on the blog or share a photo on Instagram

          © Kate Ramos
          Cuisine: Mexican-American / Category: Breakfast

          My Favorite Homemade Soy Chorizo Recipe {Soyrizo}

          by Leave a Comment

          Looking for a quick, flavor-packed vegan chorizo that’s just as easy as it is delicious? This soy chorizo recipe comes together in no time, has that crave-worthy, soft texture you love from traditional Mexican chorizo (unless you cook it until crispy!), and is loaded with smoky, bold flavor.

          This post may contain affiliate links. Read our affiliate policy.

          soy chorizo in a pan with a spoon in it

          Last month, I shared this exclusive soy chorizo recipe with my newsletter subscribers and the response was overwhelming—so many of you wrote in to say how much you loved it! Because you all raved, I had to bring it to the blog. If you want first dibs on new recipes like this, sign up for my newsletter—you’ll get early access, behind-the-scenes tips, and more.

          This vegan chorizo is perfect for anyone looking to work more plant-based protein into their routine, or for those who want to enjoy all the flavor of the real thing without any meat. Even if you’re not vegan, this is a go-to for any time you want something a bit healthier but still hearty and full of spice. Serve it in breakfast burritos, tacos, or spooned over avocado toast—it’s endlessly versatile and totally satisfying.

          We are not a strictly vegan family, but try to eat a plant based diet as much as possible. Some of our other favorite vegan Mexican recipes include, sopa de conchitas, mushroom carnitas, or any of these 40+ plant based Mexican recipes.

          And if you’re looking for even more plant-powered inspiration, check out my cookbook, Plant Powered Mexican—it’s packed with vibrant, approachable recipes that celebrate flavor and tradition.

          A FLAVORful chorizo for vegans

          What makes this vegan chorizo stand up to the regular stuff? It’s all about the bold spices, the meaty texture from firm tofu, and that signature tang. Here’s why it works:

          • Excellent for meal planning. Make a big batch and have all week for easy breakfasts.
          • Real Mexican chorizo flavor. Trader Joe’s soy chorizo is a fan favorite, but homemade gives you total control over spice and texture.
          • Healthy, plant-based protein
          • Makes amazing, quick and easy tacos
          • Customizable heat. Add chiles de árbol for spicier chorizo.

          Soy Chorizo Tip: Use a food processor to blend the chiles to make the chile paste. The food processor blends the soaked chiles nicely without having to use too much excess liquid.

          soy chorizo in a pan with blue corn tortillas and coffee

          Key Ingredients & Why

          1. Extra-firm or firm tofu: This crumbles nicely, either one will work.
          2. Dried Ancho & Guajillo Chiles: Bring that deep, smoky, medium heat you expect from Mexican chorizo.
          3. Garlic & Onion: Classic aromatics that build a savory base.
          4. Red Wine Vinegar: Adds tang and helps the flavors pop—apple cider vinegar works too.
          5. Spices (Smoked Paprika, Coriander, Cumin, Black Pepper, Mexican Oregano): Layer on earthy, warm, and peppery notes that mimic the real thing.
          6. Avocado Oil: For sautéing; helps the chorizo get those crispy bits.
          7. Kosher Salt: Brings all the flavors together.

          Shop This Post

          In Photos: Making Soy Chorizo

          Start by draining and pressing 14 ounces of firm or extra-firm tofu to remove excess water. You don’t need to worry about this too much because the chile paste will add some moisture. Crumble the tofu onto a baking sheet, then blot again with paper towels and let it air dry while you prep the chorizo seasoning.

          tofu drying on a baking sheet
          tofu on a baking sheet next to Chile paste

          Toast your dried ancho and guajillo chiles in a dry skillet until fragrant, then soak them in hot water until soft. Blend the chiles with garlic, onion, vinegar, and all the spices until smooth.

          The Chile paste in the food processor with the spatula

          Mix the tofu with the spice paste in a large bowl, making sure every bit is coated.

          crumbled tofu in a bowl with Chile paste on it
          the tofu after being throughouly mixed with Chile paste

          Heat avocado oil in a skillet over medium heat, add the tofu mixture, and cook—don’t stir too much! After 5 minutes, it’ll be fluffy like scrambled eggs; after 10-15 minutes, you’ll get those irresistible crispy bits.

          soy chorizo in a black pan after being cooked

          Serve warm and enjoy! 

          What To Serve With It

          soy chorizo in a pan with blue corn tortillas and salsa

          This soy chorizo is a riff on one of my most popular recipes, homemade pork chorizo. If you want to try the real-deal, check that out too!

          By the way, if you are looking for more vegan Mexican food recipes, you must try my roasted chayote squash tostadas and my slow cooker Mexican vegetable soup next.

          soy chorizo in a pan with a spoon in it

          Homemade Soy Chorizo {Soyrizo}

          Yield: 4 servings
          Prep Time: 25 minutes
          Cook Time: 30 minutes
          Total Time: 55 minutes

          Looking for a quick, flavor-packed vegan chorizo that’s just as easy as it is delicious? This soy chorizo recipe comes together in no time, has that crave-worthy, soft texture you love from traditional Mexican chorizo (unless you cook it until crispy!), and is loaded with smoky, bold flavor.

          Ingredients

          Instructions

          1. Drain 14 ounces of tofu and wrap in several layers of paper towels. Press until paper towels are soaked through. Remove paper towels and crumble tofu onto a baking sheet. Spread in a single layer then press several more layers of paper towels over the crumbled tofu to soak up more water. Leave to dry while you prepare the chorizo seasoning.
          2. Bring a small saucepan of water to a boil to soak the chiles, then remove from the heat.
          3. Heat a comal or dry cast iron skillet over medium-low heat. Place 2 ancho chiles and 2 guajillo chiles on the comal and toast, turning frequently, until fragrant and starting to change color (about 4 minutes). Submerge chiles in the hot water and let soak until very tender, about 15 minutes.
          4. Remove chiles from the water with tongs and place in a food processor with 3 cloves garlic, 1/2 small white onion, 2 tablespoons red wine vinegar, 1 1/2 teaspoons smoked paprika, 1 1/4 teaspoons ground coriander, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, and 1 teaspoon cumin. Puree until smooth. You may have to stop and scrape down the food processor to get everything blended evenly.
          5. Place crumbled tofu in a large bowl. Mix tofu with spice mixture until evenly mixed, make sure all the tofu is coated with the spice mixture.
          6. Heat 3 tablespoons avocado oil in a large skillet over medium heat. Add the soy chorizo and spread into an even layer in the pan. Let cook without stirring too much. After about 5 minutes the tofu will be fluffy like scrambled eggs and after about 10-15 minutes the tofu will get crispy bits here and there. I like it crispier, but you can cook less if you'd like it more fluffy.

          Notes

          1. How to Use: Try it in tacos, breakfast burritos, quesadillas, or sprinkled over nachos. It’s also great as a protein boost for salads or grain bowls.
          2. Make-Ahead & Storage: Soyrizo can be made ahead and stored in an airtight container in the fridge for up to 5 days. It also freezes well—just thaw and reheat in a skillet when you’re ready to use.
          3. Customize It: Want it spicier? Add a couple of dried arbol chiles, a pinch of cayenne or a chopped chipotle in adobo to the spice blend. For extra smokiness, double up on the smoked paprika.
          4. Blending: It's best to blend the chile paste in a food processor instead of a blender. The food processor blends the chiles into a smooth paste without having to add too much extra liquid.

          Recommended Products

          As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

          Nutrition Information:
          Yield: 4 Serving Size: 1
          Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 4mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 0g

          Did you make this recipe?

          Please leave a comment on the blog or share a photo on Instagram

          © Kate Ramos
          Cuisine: Mexican-American / Category: vegan

          Authentic + Easy Mexican Recipes Ebook

          Get 5 easy, authentic Mexican recipes for busy weeknights—plus a welcome email series with tips, shortcuts, and stories from my kitchen.

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          Make real Mexican dinners simple, delicious, and doable. Sign up and grab your free recipes!

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            Sweet and Spicy Turkey Chili Recipe (With Chocolate)

            by 2 Comments

            A spicy turkey chili recipe that’s bold, deeply satisfying, and still weeknight-manageable. Ground turkey simmered with chipotle chili powder, jalapeños, and a bit of dark chocolate to mellow the acidity of the tomatoes and create that almost-creamy finish.

            This post may contain affiliate links. Read our affiliate policy.

            This recipe was first posted in 2014 and has been updated with new, clearer instructions, photos, and step-by-step video.

            A bowl of chili with cheese and chips on top

            Like many of our favorite soups (this creamy root vegetable soup with chorizo included), this delicious chili is a one-pot meal you can make on the stove top in a Dutch oven, toss in the slow cooker, or speed through the Instant Pot.

            Load your bowl of chili with sour cream, cheddar cheese, and minced onions, and you’ve got cozy comfort food with a perfect blend of spice.

            I’ve been testing different incarnations of this chocolate chili idea for ages, and this version is the keeper. It’s not your traditional chili con carne, but it’s not supposed to be. This is chili con chocolate: rich, slightly sweet, impossibly satisfying, and excellent with beer and cornbread.

            Flavor-wise, think Mexican mole meets American-style chili: chipotle chili powder, ground cumin, and a bit of coriander blooming in olive oil, then balanced with tomatoes, and chicken broth. We’ll sauté ground turkey into smaller pieces for great browning, stir in the remaining ingredients, and let the stove work its magic.

            It’s like weeknight magic! In a rush? Here’s 40 more quick weeknight Mexican recipes.

            Why You’ll Love This spicy turkey chili recipe

            • One-pot, easy steps, just like our favorite chicken Mofongo soup
            • Perfect weeknight comfort food
            • Customizable heat level
            • Freezer-friendly, half batch friendly, perfect for meal planning
            • Protein-packed, lean and hearty
            • Game day crowd-pleaser
            a bowl of chili with toppings next to a glass of beer
            beans and chocolate being mixed into a bowl of chili

            Here Are The Ingredients You Need & Why:

            • Olive oil: Helps brown and carry spice flavor
            • Ground turkey: Light, protein-forward base
            • Red onion: Sweet savoriness
            • Bell pepper: Color and crunch
            • Garlic: Aromatic backbone
            • Chipotle chili powder: Smoky heat
            • Jalapeño peppers: For added punch
            • Ground cumin + dried oregano + ground coriander: Classic chili structure.
            • Cayenne pepper/red pepper flakes/habanero pepper (optional): Dial your heat level.
            • Fresh chopped tomatoes: Body and brightness.
            • Chicken broth: Savory balance and deglazing those browned bits
            • Red kidney beans: The ultimate chili bean.
            • Bittersweet chocolate chips: The secret smooth finisher
            • Salt + pepper: Season every layer
            • Toppings: minced white onion, chopped cilantro, grated sharp cheddar, sour cream, avocado, tortilla chips
            All the ingredients you need to make turkey chili

            Let’s make the chili: Here’s How

            Heat olive oil in a Dutch oven over medium heat. Add onion and bell peppers (use green pepper, red bell pepper, really any color). Season with a pinch of salt; cook until soft with light browning.

            peppers in a pot with a wooden spoon
            browned ground turkey and peppers in a pot

            Add garlic; stir 30 seconds. Scoot veggies to the edges, add the turkey, and sauté ground turkey, breaking it into smaller pieces with a wooden spoon until you see browned bits stuck to the bottom of the pot. Sprinkle in ground cumin, chipotle chili powder, oregano, coriander, plus cayenne or red pepper flakes to taste if you want it even spicier; give a good stir to bloom the spices.

            the tomatoes added to the turkey chili in a pot
            the turkey chili all cooked

            Stir in tomatoes and deglaze with chicken broth, scraping the bottom of the pot. Simmer on medium-low heat 25–30 minutes, stirring occasionally, until thick and glossy.

            Add the beans and bittersweet chocolate; taste and adjust salt, heat, and sweetness. Serve with all your favorite toppings.

            beans and chocolate being mixed into a bowl of chili

            Instant Pot Method

            Use Sauté to brown turkey and veggies with spices, add tomatoes, deglaze with broth. Pressure cook 12 minutes; natural release 10 minutes. Stir in beans and chocolate to finish.

            If you love all things chili, be sure to try my lamb and white bean chili and this Instant Pot beef and chipotle chili too.

            A bowl of chili with cheese and cilantro on top

            Variations

            • Black beans: Use black beans for a healthy turkey chili recipe vibe with big body.
            • No beans: Skip beans similar to this pork chili verde with cheese; it becomes a hearty, spicy chili that’s bean-free.
            • Vegetarian: Leave out the ground turkey and add extra veggies like poblano peppers, sweet potatoes, an extra can of beans, and sweet corn. See this black bean chipotle chili as a guide.

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            Ideas For Serving

            1. Bowl of chili with sour cream, cheddar cheese, green onions.
            2. Follow up with my favorite quick dessert–Mexican hot chocolate waffle iron sandwich…trust me on this one.
            3. Over a baked sweet potato for a delicious meal.
            4. Swap the ground turkey for leftover Thanksgiving turkey for a post-holiday recipe.
            5. Next-day nachos—chili + chips + cheese under broiler.
            6. Serve with a simple green salad drizzled with this super yummy cilantro pesto vinaigrette.
            7. Pair with homemade green chile cheddar corndogs and a beergarita—heaven.
            A bowl of chili next to a bowl of chips and a beer

            Chef’s Notes from my test kitchen:

            If this is your first time making chocolate chili, start at medium heat and build from there; you can always add more jalapeños, chipotle chili powder, or cayenne pepper later. If you’re spice-sensitive, aim for mild chili by skipping the jalapeño or chili powder.

            Cooking for a lot of chili lovers? Double it and see the recipe card for a half batch option, too. This easy chili recipe is proof that great recipes don’t have to be fussy!

            A bowl of chili with cheese and chips on top

            Spicy Turkey Chili with Chocolate

            Yield: 6-8
            Prep Time: 30 minutes
            Cook Time: 30 minutes
            Total Time: 1 hour

            This Spicy Turkey Chili with Chocolate is like Mexican turkey mole meets American-style chili with chipotle pepper, ground turkey, and a hint of chocolate.

            Ingredients

            Instructions

            1. Heat 3 tablespoons olive oil in a large stock pot or Dutch oven over medium heat. Add 1 large chopped onion, 3 cloves chopped garlic, 2 chopped peppers, and 2 chopped jalapeños and season with salt and pepper. Cook, stirring occasionally, until soft and starting to soften and brown.
            2. Add 1 pound ground turkey, 2 teaspoons chipotle chile powder, 2 teaspoons cumin, 1 teaspoon coriander, and 1 teaspoon oregano and cook, breaking up with the back of a spoon until beginning to brown. Add 3 chopped tomatoes and 1 1/2 cups broth and bring to a boil. Reduce heat, cover, and simmer until vegetables and turkey is cooked, about 30 minutes.
            3. Add 1 can kidney beans with their juices, and 1/3 cup chocolate chips and stir until chocolate is melted. Taste and add more salt or pepper as needed.
            4. Serve with all the toppings like grated cheese, cilantro, or sour cream if desired.

            Notes

              1. Veggie Swaps: Bell peppers add sweetness and color, but feel free to use poblano or Anaheim chiles for extra flavor. You can also toss in corn or diced zucchini for more veggie power.
              2. Kid-Friendly: To make it family-friendly, serve the chili with toppings on the side so everyone can customize their bowl. You can also set aside a portion before adding the chipotle or jalapeños for sensitive palates.
              3. Turkey Tips: Ground turkey keeps things lighter than traditional beef chili, but you can swap in ground chicken or even beef if that’s what you have on hand.
              4. Leftover Love: Leftover chili makes an epic topping for baked potatoes, nachos, or even a quick chili-mac with pasta.

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            As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

            Nutrition Information:
            Yield: 6 Serving Size: 1
            Amount Per Serving: Calories: 168Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 12mgSodium: 110mgCarbohydrates: 15gFiber: 4gSugar: 8gProtein: 4g

            Did you make this recipe?

            Please leave a comment on the blog or share a photo on Instagram

            © Kate Ramos
            Cuisine: Mexican-American / Category: Chili recipes

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              Quick Chicken Mole Recipe With Premade Mole Sauce

              by 2 Comments

              When you’re craving something bold, comforting, and totally satisfying, this chicken mole recipe with premade mole sauce is about to become your new instant favorite.

              This post may contain affiliate links. Read our affiliate policy.

              chicken in premade mole sauce with a blue spoon

              This quick chicken mole is the best way to get all the deep, complex flavors of traditional mole—think chili peppers, Mexican chocolate, and a silky reddish brown sauce—without spending hours in the kitchen or tracking down hard-to-find ingredients. With just a handful of pantry staples and a good jar of mole paste from your local grocery store or Mexican market, this version of chicken mole is weeknight-friendly and absolutely delicious.

              Whether you’re a meal-prep pro, a flavor adventurer, or just someone who wants dinner on the table fast (with minimal cleanup), this recipe delivers. Just like my sopa de conchitas it is ready in less than 30 minutes. This is definitely one of our family’s favorite quick and easy weeknight dinners.

              Juicy chicken thighs or chicken breast simmer in a thick, rich sauce that tastes like you’ve been stirring it all day, but really, you just let the premade mole sauce do the heavy lifting. Serve it with warm corn tortillas, over rice—the possibilities are endless.

              Love Mexican chicken recipes? Here are 45 more!

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              Why You’ll Love This Chicken Mole with Premade Mole Sauce

              • Super easy: Just a few steps and you’re done—no blender or roasting ancho chiles required!
              • Versatile: Works with chicken thighs, drumsticks, or even leftover rotisserie chicken or leftover Thanksgiving turkey.
              • Deep, authentic flavor: Mole poblano paste brings smoky, chocolatey, and spicy notes in one thick sauce.
              • Fast enough for busy nights, but special enough for company.
              • Leftovers reheat beautifully
              • Pairs perfectly with Mexican street corn or fluffy flour tortillas.
              • No need to hunt for mole negro, mole verde, or specialty ingredients—most grocery stores now carry mole paste in a number of flavors and all of them work here.
              chicken legs in mole sauce with a blue spoon

              This Is The Quickest Way To Chicken Mole

              This recipe is for anyone who loves the idea of homemade chicken mole but doesn’t have all afternoon to simmer and stir. Using premade mole sauce is a total game-changer—it brings all the rich flavor you expect, with just a few simple steps.

              Grab these ingredients:

              All the ingredients to make chicken mole

              You’ll start by browning chicken pieces in a Dutch oven or large skillet with a few tablespoons of oil until it looks like this:

              Chicken drumsticks in a Dutch oven after being browned.

              Then, sauté onion and garlic until golden brown, add your mole paste, and thin it out with chicken broth (or water and chicken bouillon if you’re out of broth). Let everything simmer together until the chicken is super tender and the sauce is thick and glossy.

              Mole sauce in a red pot with a spoon in it.

              It’s a dinner you can pull off even on a busy weeknight, plus, the leftovers only get better—hello, chicken mole tacos for lunch tomorrow!

              *What to do with the leftover mole paste: You can make more chicken mole or…make a batch of my mole membrillo donuts. These may sound crazy but the chocolate and warm spices in the mole paste pop in desserts—so good!

              Serving Suggestions

              This chicken mole is endlessly adaptable—serve it family-style for a cozy Sunday dinner, or dress it up for a special occasion. Here are some ideas to get you inspired:

              • Shred the chicken and stuff it into warm flour tortillas with cheese for easy chicken quesadillas. Serve with my favorite crushed strawberry margaritas.
              • Spoon over fluffy Mexican green rice and top with extra sauce.
              • Add a dollop of sour cream and a sprinkle of sesame seeds for a creamy, nutty finish.
              • Serve alongside sautéed bell peppers or roasted vegetables for extra color and nutrition.
              • Pair with a simple green salad and if you have extra time, baked arroz con leche for dessert.
              • Try it as a filling for enchiladas or even as a topping for baked potatoes—trust me, it works!
              Chicken in mole sauce with pumpkin seeds on top
              Chicken drumsticks in mole sauce with pumpkin seeds on top

              Whether you’re cooking for picky eaters, busy weeknights, or looking to impress with a new version of chicken mole, this recipe is your shortcut to a meal that feels celebratory but simple. You don’t need a slow cooker or a laundry list of specialty ingredients—just a jar of mole poblano paste, some good chicken, and a few pantry staples. Next time you’re at the grocery store, grab what you need and give it a try. Your dinner table is about to get a whole lot more delicious.

              More Mole Recipes

              For more cozy, flavor-packed recipes, explore these mole recipes below—our next favorite dinner might be just a click away!

              chicken legs in mole sauce with a blue spoon

              Quick Chicken Mole With Premade Mole Sauce

              Yield: 4 servings
              Prep Time: 10 minutes
              Cook Time: 40 minutes
              Total Time: 50 minutes

              When you’re craving something bold, comforting, and totally satisfying, this chicken mole recipe with premade mole sauce is about to become your new instant favorite.

              Ingredients

              Instructions

              1. Pat 2 pounds of chicken thighs, drumsticks or breasts (or a combination) dry and season with 2 teaspoons kosher salt and 1/2 teaspoon black pepper.
              2. Heat 3 tablespoons avocado oil in a Dutch oven over medium-high heat. Add chicken in a single layer and sear until golden brown on both sides, about 3-4 minutes per side (you may need to do this in batches). Remove chicken and set aside.
              3. In the same pot, add 1 chopped white onion and 1 minced garlic clove to the fat leftover from the chicken. Season with salt and pepper. Cook over medium-high heat until softened and starting to get golden.
              4. Reduce the heat to medium-low. Stir in 1/2 cup mole poblano paste, 3 cups chicken broth, and 2 tablespoons peanut butter. Stir until mole paste and peanut butter until they are completely incorporated.
              5. Return chicken to the pot, cover, and simmer on low for 25-30 minutes, or until chicken is cooked through and sauce is thick. Taste and adjust seasoning.
              6. Garnish with toasted sesame seeds and a sprinkle of pumpkin seeds for crunch. Serve warm with corn or flour tortillas, rice, and a wedge of lime.

              Notes

                1. Smooth Sauce Tip: If you prefer a silky, restaurant-style mole sauce, blend the finished sauce in a blender before adding the chicken back into the sauce. The onions and garlic give the sauce a chunkier texture, so blending will make it ultra-smooth.
                2. Make Ahead: The flavors deepen as the mole sits. Make the sauce a day ahead and reheat gently for even more deliciousness.
                3. Chicken Choices: Thighs and drumsticks add the most flavor and stay juicy, but you can use any combination of chicken pieces you like.
                4. Nut Allergy Note: The peanut butter adds creaminess and depth, but you can substitute almond butter or sunflower seed butter if needed. Check the mole paste ingredients for nuts as well.

              Nutrition Information:
              Yield: 4 Serving Size: 1
              Amount Per Serving: Calories: 516Total Fat: 38gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 107mgSodium: 485mgCarbohydrates: 13gFiber: 5gSugar: 1gProtein: 33g

              Did you make this recipe?

              Please leave a comment on the blog or share a photo on Instagram

              © Kate Ramos
              Cuisine: Mexican / Category: Dinner

              Authentic + Easy Mexican Recipes Ebook

              Get 5 easy, authentic Mexican recipes for busy weeknights—plus a welcome email series with tips, shortcuts, and stories from my kitchen.

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              Make real Mexican dinners simple, delicious, and doable. Sign up and grab your free recipes!

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                Dia de Los Muertos Mezcal marigold margarita recipe

                by 12 Comments

                A Marigold Mezcal Margarita is the perfect cocktail to celebrate the symbolic Day of the Dead flower, with marigold syrup, mezcal, and fresh lime juice.

                This post may contain affiliate links. Read our affiliate policy.

                This recipe was first posted in 2016 and has been updated with new, clearer instructions, and step-by-step video.

                Marigold Mezcal Margarita Recipe

                Marigolds are the symbolic flower of Dia de los Muertos

                More specifically, Cempasúchil, which is a Mexican marigold that is native to Mexico. These tall-stemmed queens that are strewn into wreaths, and constructed into brilliant arcs surrounding altars in Oaxaca and all over Mexico for Dia de los Muertos or Day of the Dead. Their blossoms can be as big as 6-inches and grow wild in the Oaxacan countryside through October leading up to Día de los Muertos celebrations on November 1 and 2. They have a fragrant scent and bright orange color that is said to awaken the senses of the dead and bring joy to the living.

                Their symbolism makes them perfect for a Day of the Dead cocktail which we made for our Dia de los Muertos Fiesta. Dried marigolds make a beautiful syrup and their floral, slightly bitter flavor go smashingly with smoky mezcal. This is definitely one of my favorite cocktails.

                Marigold Mezcal Margarita Recipe

                One reader, Meg, commented: “Gah, this cocktail was SO good!!! I’m going to have to make another batch for the weekend. ⭐️⭐️⭐️⭐️⭐️”

                Marigold Blossom Is This Month’s Challenge Ingredient!

                Every month we hold a Challenge Ingredient Recipe Contest where we feature a Mexican ingredient that is common in Mexico but may be unfamiliar in the US and abroad. This month’s ingredient is dried marigold flowers also known as Cempasúchil. This particular variety of Mexican marigold is often confused with Calendula which is in the same family, but Calendula are native to Africa and are a different genera.

                Dried Cempasúchil are easy to find online and are completely edible. Any leftover flowers can be steeped in hot water with a little honey for a soothing tea.

                To enter the contest you need to make the marigold margarita recipe (see below for non-alcoholic version), take a picture of it, email me the picture at kate@holajalapeno.com, then leave a comment below as well as a star rating.

                At the end of the month, 1 winner will receive a $150 Amazon gift card!

                You can find all the contest details here and you can browse all the previous recipe challenges here like last month’s chiles en nogada recipe.

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                What You’ll Need To Make This Marigold Margarita Recipe

                • Granulated Sugar: To make the marigold syrup.
                • Dried marigold flowers: These are edible flowers that give this cocktail a gorgeous yellow hue and musky-sweet flavor.
                • Mezcal: Smoky mezcal goes perfectly with the Mexican marigolds and I just love using it in margaritas. Try my cucumber mezcal margarita too!
                • Lime juice: Fresh squeezed lime juice is essential for a good margarita.
                • Kosher salt: For rimming the glass.
                Marigold Mezcal Margarita Recipe

                My New Favorite Mezcal

                One of my newest mezcal discoveries is Mezcal Yuu Baal. It has undertones of smoke, but not in your face like some. It also is lightly fruity, like maybe kiwi? Whatever it is, it goes lovely with this cocktail; gentle enough to let the marigold essence come through. 

                If you prefer tequila, here are my 10 favorite añejo tequilas or get really fancy and make it with Cristalino tequila.

                A fun marigold salt rim makes this cocktail extra special but what about rimming the glass with homemade tequila salt? Yum!

                Marigold Mezcal Margarita Recipe

                How To Make a Marigold Mezcal Margarita

                First you’ll need to make the simple syrup. This is how we start so many margarita recipes, like our tamarind margaritas or our blackberry limonada margaritas. marigold simple syrup. Combine equal parts sugar and water in a small saucepan. Place over medium-high heat and whisk until sugar is dissolved. Bring to a boil, then remove from the heat and stir in the flowers. Let steep at least 15 minutes or up to 2 hours.

                Marigold Mezcal Margarita Recipe

                Pour about 1/4 cup of salt on a shallow dish. Crumble a few marigold petals into salt and then rub the salt and flowers together.

                Cut lime in half. Take one lime half and cut into thick slices. Rub one lime slice around the edge of a rocks glass or a margarita glass. Dip the rim of the glass into the marigold salt and fill the glass with ice.

                Marigold Mezcal Margarita Recipe

                Fill a cocktail shaker with ice. Squeeze the remaining 3 lime wedges into the shaker, add mezcal and syrup. Cover and shake vigorously. Strain into prepared glass and garnish with crumbled marigold flower and a lime wedge.

                And party time!

                Mezcal Marigold Margarita Recipe

                Non-Alcoholic Variation

                Lucky for us, there are quite a few really good zero-proof tequilas out there. To make this cocktail a mocktail swap the mezcal for one of these:

                • Seven Giants Non-Alcoholic Reposado Tequila: Yes, this is made in Scotland, but it is remarkably good. All the blue agave notes and a slightly herbal tang with none of the alcohol.
                • Seedlip Notas de Agave: Vibrant and refreshing, made from a blend of prickly pear, lime, and agave flavors, with a slight heat finish from the flavor of peppercorns.
                • Aplós Arise Tequila Style Alternative: This is an adaptogen-infused beverage which promotes an elevated mood without the alcohol. It has of agave flower, lemon verbena, and black Sarawak.

                Serve With:

                Día de Los Muertos requires a special meal, serve these symbolic margaritas with

                A marigold margarita with a salt rim

                Marigold Mezcal Margarita Recipe

                Yield: 1 drink
                Prep Time: 5 minutes
                Cook Time: 15 minutes
                Total Time: 20 minutes

                Marigolds are a symbol of Dia de los Muertos. Dried marigolds are said to cure any number of skin irritations and digestive issues. They are a bit bitter on their own but make a delicious golden syrup. They also can be steeped with water and drank as tea. You can buy them here.

                Ingredients

                For the Syrup:

                For the Margarita:

                Instructions

                For the syrup:

                1. Combine the 1 cup sugar and 1 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Once boiling, remove from heat, stir in 1 cup flowers, cover and let steep at least 15 minutes but up to 2 hours.
                2. Strain and set aside to cool completely. This can be made up to a week in advance.

                For the drink:

                1. Pour about 1/4 cup of salt on a shallow dish. Crumble 2 marigold flowers into salt and then rub the salt and flowers together.
                2. Cut lime in half. Take one lime half and cut into thick slices. Rub one lime slice around the edge of a rocks glass. Dip the rim of the glass into the marigold salt and fill the glass with ice.
                3. Fill a shaker with ice. Squeeze the remaining 3 lime wedges into the shaker, add 1/4 cup mezcal and 2 tablespoons syrup. Cover and shake vigorously. Strain into prepared glass and garnish with crumbled marigold flower and a lime wedge.

                Notes

                1. Syrup Swaps: If marigold flowers aren’t available, you can substitute with dried chamomile or calendula for a similar floral note, though the flavor will be slightly different.
                2. Serving Suggestion: This cocktail is perfect for Día de los Muertos gatherings or any fall celebration. Garnish with extra marigold petals for a beautiful, golden touch.
                3. Flower Safety: Be sure to use food-grade, pesticide-free marigold flowers for culinary use. Only edible varieties like Tagetes erecta (cempasúchil) are safe for consumption.
                4. Non-Alcoholic Version: Omit mezcal and add sparkling water and extra lime juice for a festive mocktail or try one of the non-alcoholic tequilas listed in the post.

                Recommended Products

                As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

                Nutrition Information:
                Yield: 1 Serving Size: 1
                Amount Per Serving: Calories: 1034Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 646mgCarbohydrates: 272gFiber: 4gSugar: 237gProtein: 1g

                Did you make this recipe?

                Please leave a comment on the blog or share a photo on Instagram

                © Kate Ramos
                Cuisine: Mexican-American / Category: cocktail

                All photos courtesy of This Mess Is Ours

                30+ Thanksgiving Dinner Recipes With Mexican Flavor

                by Leave a Comment

                Build your Thanksgiving dinner with these 30+ Mexican Thanksgiving foods—easy side dishes, juicy meat mains, cranberry sauce, pumpkin pie, and make-ahead tips.

                A terracotta plate filled with Thanksgiving turkey, carrots, mashed potatoes, green beans, a fork and knife.
                A baking dish filled with chorizo stuffing on a white napkin.
                Smoked Thanksgiving Turkey Recipe
                A pumpkin tres leches cake on a piece of marble with mini pumpkins around it.
                Apple Chili Biscuits Recipe {Dairy Free}

                Planning a Thanksgiving dinner with bold, vibrant flavor? This collection of 30 Mexican-inspired Thanksgiving foods covers make-ahead side dishes, juicy meat mains, fresh salads, breads, and desserts for special occasions, upgraded cranberry sauce, and smart leftover ideas. You’ll find simple swaps, diet tags, and pro tips to help every cook—from the time-crunched to the confident hostess—pull off a beautiful holiday table.

                By the way, I know feeding a crowd means navigating different allergies and dietary preferences. I’ve indicated which recipes meet different diets. GF = gluten-free; DF = dairy-free; V = vegan; “option” indicates a simple swap.

                30 Mexican Thanksgiving Foods

                Make-Ahead Mexican Side Dishes

                1. Pearl Onion and Pepita Stuffing (V, GF option)

                A delicious, flavor-packed (not to mention easy) vegan stuffing recipe. Assemble 1–2 days ahead; bake day-of. Perfect for the holiday table.

                pepita and pearl onion stuffing

                2. Pumpkin Stuffed with Chorizo Rice and Goat Cheese (GF)

                The pumpkin can be stuffed (except for the cream, save that until right before roasting) and refrigerated up to a day in advance. Remove from the refrigerator and let sit at room temperature while the oven is heating.

                A whole pumpkin stuffed with rice

                3. Blistered Sweet Potatoes with Serranos and Lime (V, GF)

                A candied sweet potato dish that defies all cliches; slow-roasted sweet potatoes drizzled with a spicy lime syrup and blistered in a hot oven until brown and caramelized.

                Blistered Sweet Potatoes Recipe

                4. Roasted Carrots with Chipotle Honey Butter (GF)

                Sweet roasted carrots tossed in a chipotle and honey butter and sprinkled with fresh mint leaves. Gluten-free! You can use as many or as few chipotles as you’d like, two are pretty spicy, if you’re sensitive to heat use less.

                Honey Chipotle Roasted Carrots Recipe

                5. Poblano and Chorizo Stuffing

                You don’t have to spend another holiday meal eating boring stuffing. Made with charred poblanos, chorizo, and crunchy bread this chorizo stuffing is maxed out on flavor but still hints at Thanksgiving with crunchy bits of celery and sage.

                A baking dish filled with chorizo stuffing on a white napkin.

                Crowd-Pleasing Appetizers

                6. Avocado Bruschetta with Bacon & Jalapeños (DF)

                This bruschetta is dairy-free but still tastes indulgent with bits of crispy bacon, rich hunks of ripe avocado, and spicy thin slices of jalapeño—basically all you’ve ever wanted from an avocado toast but in a handheld miniature size.

                Avocado Bruschetta Recipe

                7. Mango Habanero Cocktail Meatballs (DF)

                Mango Habanero Cocktail Meatballs make the easiest party appetizer, just spruce up store-bought meatballs with a 4-ingredient sweet and spicy mango habanero sauce.

                Mango Habanero Cocktail Meatballs make the easiest party appetizer, just spruce up store-bought meatballs with a sweet and spicy mango habanero sauce.

                8. Baked Mexican Street Corn Pumpkin Dip

                A warm Mexican street corn dip ready to be scooped up with crackers, radish wedges, or even tortilla chips. The roasted pumpkin not only serves as a festive container to bake the dip in, but also when you dig in your cracker you get a bit of that sweet, slow roasted pumpkin too.

                corn dip in a pumpkin

                9. Hatch Green Chili Queso Dip

                This effortless green chili queso recipe is my favorite easy appetizer this holiday season. Simple and quick, but most importantly, everyone LOVES it. Monterey Jack cheese, roasted Hatch chili peppers, and a touch of garlic. All melted together in one glorious silky dip. All you need is some crunchy tortilla chips!

                Green chili cheese dip with chips on a blue tile table.

                10. Mexican-Inspired Relish Tray

                If you’re searching for an appetizer that’s easy, colorful, and totally irresistible, this relish tray recipe is the answer. Inspired by the classic veggie tray and the vibrant flavors of Mexican cuisine, this appetizer is a staple for every special occasion

                A relish tray on a blue tiled table.

                11. Guacamole Deviled Eggs (DF, GF)

                These are light and creamy without using any mayonnaise at all. The avocado acts as the fat here which means less guilt for me when I accidentally devour half a dozen.

                guacamole deviled eggs topped with sliced of red Chile

                Juicy Meat Mains

                12. Smoked Thanksgiving Turkey With Morita Chile Gravy (DF)

                This is the way to do Thanksgiving. Create the most beautiful centerpiece for your Mexican Thanksgiving foods menu! If using a frozen turkey, give yourself plenty of time for it to thaw. A completely frozen 12-pound turkey could take 4-5 days to thaw in the refrigerator.

                A smoked Thanksgiving turkey

                13. Slow-Roasted Pork Shoulder with Cilantro Sauce (GF, DF)

                A great alternative to turkey. This pork roast is pretty inexpensive (as roasts go) and all you have to do is rub it with some spices, pop it in the oven, and have the strength to walk away. In about 6 hours you will have the most luxurious, tender meat with a crunchy top and melt-in-your-mouth middle.

                pork shoulder roast

                14. Bacon-Wrapped Cotija Stuffed Pork Tenderloin (GF)

                This grilled cotija stuffed pork tenderloin wrapped in bacon and brushed with mustard is the most surefire way to impress your guests. This is a great option if you are feeding a smaller crowd and don’t want to serve turkey, plus it cooks on the grill which frees up the oven.

                A Cotija stuffed pork tenderloin

                 

                15. Yucatan Turkey Recipe (GF, DF)

                This Mexican-inspired Yucatán Turkey recipe is rubbed with the classic savory annatto seed paste and citrus, which gives it amazing color and flavor, and then slow roasted to a beautiful red-orange bronze.

                This Mexican-inspired Achiote Roasted Turkey recipe is rubbed with savory achiote paste and citrus then slow roasted to a beautiful bronze. #thanksgiving #turkey #Thanksgivingturkey #turkeyrecipe #holajalapeno

                16. Pescado a la Veracruzana

                Pescado a la Veracruzana is a special fish dish from the state of Veracruz, Mexico. Simple to prepare and perfectly seasoned, this classic meal always impresses a crowd. Make this recipe and serve with cilantro-lime rice for a special Thanksgiving dinner when you want an alternative to turkey.

                A round pan with Pescado Veracruzana in it on a marble table.

                Bright, Fresh Salads

                17. Kale Salad with Roasted Peanuts and Queso Fresco

                This salad has tender baby kale leaves, crunchy roasted peanuts, creamy queso fresco, and a tangy dressing made up of shallots, lime zest, fresh mint, and apple cider vinegar. So, so, so good!

                kale salad with peanuts and queso fresco

                18. Warm Cauliflower Salad with Cumin Dressing

                This warm cauliflower salad gets drizzled with a cumin vinaigrette right after it’s been blanched. Just slightly cooked and steamy it is perfect for Thanksgiving. Serve immediately warm or it is fine to sit out at room temperature for an hour before serving.

                warm cauliflower salad on a white plate

                Biscuits

                19. Fluffy Apple Chili Biscuits (V)

                Fluffy, dairy-free biscuits speckled with chili and fresh grated apple. They go great with turkey for Thanksgiving or with gravy for breakfast.

                Apple Chili Biscuits Recipe {Dairy Free}

                Desserts for Special Occasions

                20. Pumpkin Layer Cake with Dulce de Leche

                The layers of this cake are the essence of fall; pumpkin, warm spices, and a good dose of dark rum. Stacked tall in three layers they make a beautiful, enormous sandwich filled with milky dulce de leche caramel, and a brown butter-cream cheese frosting that is whoa, over-the-top good.

                pumpkin layer cake with slices taken out of it

                21. Gluten-Free Churros with Chocolate Dipping Sauce (GF)

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

                gluten free churros next to a tin cup of chocolate sauce

                22. Apple Rum Hand Pies (DF, V-option)

                One of our favorite dessert recipes, these apple hand pies are similar to an apple empanada with rum-spiked apples and cinnamon wrapped in pastry.

                Two apple hand pies sitting on a piece of brown parchment paper.

                23. Candied Pumpkin Tart (DF, V-option)

                The filling for this free-form tart is calabaza en tacha or candied pumpkin which is amazing on its own, but wrapped in flaky pastry is over the top good.

                A divine Candied Pumpkin Tart is a delicious dairy-free option for Thanksgiving. Pumpkin slices, simmered in sugar syrup and baked into a flaky pie crust. #pumpkinpie #thanksgiving #dairyfreepie #holajalapeno

                24. Pumpkin Dulce de Leche Cheesecake Bars

                These cheesecake bars are rich with pumpkin, creamy and smooth and loaded with big, fat dollops of caramel dulce de leche with a Gamesa María cookie base.

                These Cheesecake Bars are rich with pumpkin, creamy and smooth and loaded with big, fat dollops of caramel Dulce de Leche with a Gamesa María cookie base.

                25. Pumpkin Tres Leches Cake

                This fall-inspired Pumpkin Tres Leches Cake is packed with cinnamon spice and tons of pumpkin flavor. Bring this seasonal dessert to your next holiday get-together and watch it disappear.

                A pumpkin tres leches cake on a piece of marble with mini pumpkins around it.

                26. Pumpkin Pie with Pepita-Gingersnap Crust (DF)

                Creamy (but dairy-free) pumpkin pie sweetened with Mexican piloncillo in a toasted pumpkin seed and gingersnap crust.

                pumpkin pie with a piece taken out of it

                27. No-Bake Pumpkin Chipotle Cheesecake

                Sweet, creamy, with a hint of heat, this No-Bake Pumpkin Chipotle Cheesecake is not only easy to pull off (read: no oven necessary) but tastes heavenly with a gingersnap cookie crust and a rich, silky filling. Make ahead and freeze for up to a week. Perfect for Thanksgiving!

                no bake pumpkin cheesecake

                Sauces & Cranberry Sauce

                28. Cranberry Pineapple Sauce (V, GF)

                This cranberry sauce is given the Mexican treatment with sweet pineapple and spicy jalapeños. It can be served hot, room temperature, or cold. Make the sauce up to a week in advance and keep refrigerated until ready to serve.

                cranberry sauce in a cut glass container

                29. Cilantro Chimichurri (GF, V)

                Beautiful green chimichurri sauce with lots of fresh cilantro, Italian parsley, and oregano. Ready for spooning over turkey, mashed potatoes, and all the fixings.

                A glass bowl with chimichurri sauce with a spoonful being held up to the camera.

                30. Pipián Rojo Sauce (V, GF)

                A perfect sauce with turkey or tamales, this nutty pipián rojo sauce is similar to a mole sauce but fewer ingredients and less complicated (yay!). The featured ingredient is pepitas or pumpkin seeds. They give the sauce a creamy consistency with absolutely no cream at all!

                A red pot with pipian rojo sauce in the pot and a wood spoon.

                Leftover Turkey, Mexican-Style

                Leftover Turkey Tinga Sopes (DF, GF)

                Leftover turkey gets simmered in a spicy tinga sauce which has onions, tomatillos, tomatoes, chipotle chiles, and a splash of orange juice then piled on warm sopes. Yum!

                Leftover Turkey Tinga Sopes

                Turkey Tortilla Soup (DF, GF)

                This makes delicious use of any turkey you might have leftover from Thanksgiving. If you made the Mexican Lime Poached and Roasted Turkey, use the poaching liquid in place of the stock in this soup.

                turkey tortilla soup in white bowls with lime wedges

                Simple swaps cheat sheet

                • Cotija → feta
                • Mexican crema → sour cream + lime
                • Piloncillo → dark brown sugar + 1 tsp molasses per cup
                • Ancho → mild guajillo; chipotle → smoked paprika + pinch cayenne

                FAQ: Planning Your Thanksgiving Meal

                What Mexican foods are good for Thanksgiving?

                If you want to include 1-2 Mexican dishes into a more traditional “American” Thanksgiving menu, try one Mexican-inspired side dish, like my poblano and chorizo stuffing or the chipotle-roasted carrots and one of the sauces from the list above to have in addition to traditional gravy.

                Which Mexican recipes can I make ahead of time?

                Almost every recipe on this list can be made in advance. The only recipes I suggest serving immediately are the roasted carrots, the meat mains, and the churros. Everything else can be made ahead and reheated at 325°F for 15-25 minutes.

                What’s an easy Mexican-inspired gravy for turkey?

                Mole gravy: whisk warm stock into prepared mole until pourable; salt to taste.

                What if this is my first Thanksgiving hosting?

                Choose one centerpiece main, three make-ahead sides, one fresh salad, and one dessert. Buy store-bought appetizers or ask for guests to contribute to make things easier on yourself.

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