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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

Buñuelos {Mexican Sugar Crisps with Anise Seed}

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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}

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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!

Mini Pan de Muerto Recipe With Sweet Tropical Fruit

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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

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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.

    Shop This Post

    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

    Charred Tomatillo Salsa Recipe (Tangy and Flavorful)

    by 4 Comments

    Tangy, smoky, and loaded with fresh tomatillos, this homemade charred tomatillo salsa recipe is a little spicy, very zesty, and incredibly simple to whip up. Enjoy it simply as a dip with tortilla chips or for a million other uses from soups to tortas.

    This post was originally published on November 7, 2013 and has been updated with helpful tips and a new video.

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

    A mason jar of tomatillo salsa sitting on a wood table with a spoon behind it.

    I make this salsa all the time (a few times per month, at least!). It is probably the ¡Hola! Jalapeño recipe I make the most often, it is one of our favorite salsas to be sure. Considering how many of you love Mexican food, too, I figured you’d enjoy an update.

    I first posted this vibrant green sauce in 2013 and I make it so frequently that I don’t actually use the recipe anymore when I make it. That’s why when I actually took a look at the recipe post the other day I was a little horrified at how unhelpful it was.

    I decided it was time for a make over with helpful tips and a new video to ensure success.

    Whether you serve it with chips as a dip or on top of homemade gorditas, this recipe will quickly become a staple at your house jut like it is at mine.

    One reader, Kristen, said: “This is so easy and delicious! I love that I didn’t even have to heat the oven. It paired super well with some grilled shrimp and vegetables. ⭐️⭐️⭐️⭐️⭐️”

    Why You Should Make Charred Tomatillo Salsa Recipe

    • Tangy, smoky, herbaceous, and a little bit spicy from fresh jalapeño
    • Wonderful texture: smooth and silky, not to thick
    • Simple to make, quick to blend up
    • Freezer-friendly recipe— make a double batch!
    • Perfect for dipping chips or using as a sauce for chicken tacos.
    • Brightens so many different meals from breakfast through dinner
    Tomatillos, red onions, garlic, and red jalapeños cooking on a black comal.

    Best Type of Tomatillos To Use

    If you live near a Latin grocery store you may have noticed there’s more than one type of tomatillo to choose from. You can use the larger, bright green tomatillos (make sure they are firm with no bruises or moldy spots).

    You can also use the smaller tomatillos that range in color from green to purple. These can be labeled as tomatillos de milpa. There are many other varieties of tomatillos but these two are the most commonly found in the market and either one will work.

    What to avoid: Really, any fresh tomatillos will work, what won’t however, are canned or jarred tomatillos. They won’t char, just become mushy when you cook them.

    Once you have your tomatillos, gather your remaining ingredients:

    Just 6 Ingredients to Make the Salsa

    • Onions: Use white onion or red onion (like in the images) for a bit of sweetness.
    • Jalapeños: I personally love jalapeños in this salsa but you can also use serrano peppers for a little extra heat (the ones in the photos are serranos from my garden that had ripened to red).
    • Garlic: Leave the 2 garlic cloves unpeeled and toast them with the skin on to prevent burning. Peel before blending.
    • Cilantro: Fresh cilantro is key here for flavor and to enhance the green color.
    • Salt: I always use Morton’s kosher salt unless otherwise specified
    • Water: The tomatillos bring all the tart and acidity so no need for lime juice here. You will need to add extra liquid though so the salsa isn’t too gloppy.

    What it does not have: There’s no need for olive oil or oil of any kind. It is a fresh, punchy salsa that is meant to cut through the fattier dishes it accompanies. Also, black pepper doesn’t belong in salsa verde. The heat should solely come from the chiles.

    A brown bowl sitting on a wood table with charred tomatillos, red onions, and red jalapeños in it.

    How To Make It

    Making your own salsa is so easy! Start by removing the husks from the tomatillos. Then heat a large comal or dry cast iron skillet over medium heat.

    Now place tomatillos, onions, jalapeños, and garlic on the hot pan and cook until nice and charred on all sides.

    Do I have to do this on the stove top? No, you can also char the vegetables under the broiler. Line a sheet pan with aluminum foil and place veggies in a single layer on the rimmed baking sheet. Broil on the top oven rack close to the flame.

    tomatillos and onions in a pan charring
    salsa verde in a blender

    Once the vegetables are charred, transfer to a blender or food processor and add the cilantro, water, and salt.

    Blend until really smooth. Dip a chip in the salsa. The salsa should run off the chip. If it is too thick and gloppy add 1/4 cup more water. Taste to see if it needs more salt.

    Transfer to a medium bowl and serve!

    An overhead image of a mason jar of tomatillo salsa sitting on a wood table with a spoon behind it.

    FAQ’s

    Why did my salsa become solid when I refrigerated it? At room temperature the salsa will be smooth but once it is cold will get viscous and solidify. Add enough water so it seems a little thin at room temperature and it will stay sauce-like even when it is cold.

    My salsa is too sour, what should I do? You need to add more salt. Keep adding a pinch of salt at a time and tasting until it goes from sour to pleasantly tangy.

    A plate of chicken enchiladas verdes with a fork on the plate cutting into one of the enchiladas.

    Ways To Use Your Salsa

    This charred tomatillo salsa verde should not be reserved for Cinco de Mayo. It is a staple of Mexican cuisine. Use it to make:

    A mason jar of tomatillo salsa sitting on a wood table with a spoon behind it.

    Charred Tomatillo Salsa Recipe

    Yield: 2 Cups
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes

    Tangy, smoky, and loaded with fresh tomatillos, this homemade charred tomatillo salsa recipe is a little spicy, very zesty, and incredibly simple to whip up. Enjoy it simply as a dip with tortilla chips or for a million other uses from soups to tortas.

    Ingredients

    Instructions

    1. Heat a large cast iron skillet or comal over medium heat.
    2. Add the tomatillos, onion, jalapeños, and garlic and dry fry until all the vegetables are nicely charred, about 15 minutes, turning frequently. The garlic will char first, remove it when it is golden brown to prevent from burning.
    3. Peel the skin off the garlic. Transfer charred vegetables to a blender and add remaining ingredients. Blend on high until puréed and smooth.
    4. Dip a chip into the salsa. It should run off the chip. If it is too thick and gloppy add more water, 14 cup at a time until it is the right consistency. Taste and add more salt as needed.
    5. Serve immediately with chips or transfer to a container, cover, and refrigerate for up to a week.

    Notes

    1. Spice Level: To make it less spicy, remove the seeds and veins from the jalapeño before blending. To add more spice use serrano chiles or more jalapeños.
    2. Freezing Instructions: Transfer to a airtight container and freeze for up to 6 months. Thaw completely in the fridge before using. Give a stir, salsa will separate once it is thawed.
    3. Consistency: Salsa will become thick and gloppy once it is cold. Add enough water so it is thin at room temperature and it will stay drizzle-ready even cold.
    4. Sourness: If your salsa is too sour, add more salt until it is delightfully tangy, not acidic.

    YouTube video

    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: 16Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 106mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 0g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: salsa

    Easy 3-Ingredient Agua de Jamaica {Hibiscus Iced Tea}

    by 4 Comments

    An easy 3-ingredient Mexican recipe you will make again and again. Homemade agua de jamaica is essentially a sweet iced tea made with dried hibiscus flowers and fresh lime juice. One of my favorite things to drink on a hot summer day.

    {First posted December 27, 2013. Last updated with clearer instructions, new photos, and a video on December 23, 2024}

    Two glasses of Agua de Jamaica sitting on yellow napkins on a pink tray on a marble table.

    The drink you are looking at is Agua de Jamaica (pronounced ha-mike-a). This refreshing drink is similar in color and flavor to cranberry juice but more earthy and complex.

    This popular agua fresca has a vibrant red color thanks to flor de jamaica or dried hibiscus flowers. Jamaica, hibiscus (or sorrel if you are in the Caribbean) has an acidic and tart flavor. It is the dried, burgundy-hued petals of the roselle plant or Hibiscus sabdariffa.

    It has many health benefits, loaded with Vitamin C and antioxidants and has been shown to help lower blood pressure.

    Jamaica agua fresca (literally translated into jamaica water) is enjoyed all over Mexico and anywhere Mexican food is served. The flowers are steeped in hot fresh water, just like making hibiscus tea, and then strained out. Sugar is added and then the mixture is chilled. It’s that easy!

    Tell Me About This Agua de Jamaica Recipe

    Two glasses of Agua de Jamaica in a pink tray with two yellow napkins on the bottom.
    • Flavor: Tart, a little fruity, and a little sweet. This delicious drink tastes especially refreshing served over plenty of ice. Absolutely perfect for a hot afternoon.
    • Time: You don’t have to wait for the jamaica to steep for a long time. Takes about 10 minutes total time.
    • Ease: Unlike many agua de jamaica recipes which has you prepare a jamaica concentrate or syrup first then add water later. This recipe is a simple three step process which means the prep time is minimal.

    Ingredients To Make This Jamaica Drink

    All the ingredients to make Agua de Jamaica including sugar, limes, and flor de jamaica

    Don’t you just love a three-ingredient recipe? Of course you do!

    • Flor de Jamaica (Hibiscus flowers) You can find the whole dried flowers at your local Latin grocery store. They are sold in bulk bags or bins for next to nothing. You can also buy them online of course, where they are remarkably more expensive. You don’t need to buy a whole ton, a little goes a long way.
    • White sugar. If you would prefer to substitute agave syrup or honey start with 1/2 cup of either and add more to taste.
    • Limes for a bright lime juice finish.
    • Optional: Cinnamon Stick. Add a stick of canela or Ceylon cinnamon if you’d like. Or try other spices like a 3-4 pieces of allspice.

    How To Make Agua de Jamaica (Step-by-Step Instructions with Photos)

    step one

    Clean the flowers. Have I mentioned how easy this recipe is? It is ridiculously easy. We are basically making tea. Before we get started however we want to clean the hibiscus flowers. The best way is to place the flor de jamaica in a strainer and rinse under cold water to remove any dirt.

    step two

    Boil. Add 12 cups water to a large pot and bring to a boil over medium high heat. Remove from the heat.

    Water pouring into a big pot from a faucet.

    step three

    Steeping process. Add jamaica flowers and one cup sugar to the hot water. Stir until sugar is dissolved then let steep for 10 minutes.

    *CHEF’S TIP: Start with less sugar (like 1/2 cup) if you would like it less sweet then add more to taste.

    A hand pouring sugar into a large pot with hibiscus flowers in it.

    step four

    Strain. Pour hibiscus water through a fine mesh strainer into a heatproof container. Stir in lime juice. Taste and add more sugar if desired. Let cool to room temperature then chill in the refrigerator until cold.

    Agua de Jamaica being poured through a strainer.

    step five

    Serve. Pour the hibiscus drink into a large pitcher and keep the agua fresca in the refrigerator until you are ready to serve. My favorite way to serve it is with plenty of crushed ice and a lime wedge garnish.

    *CHEF’S TIP: For a delicious beverage of the adult variety, add a shot of tequila to each glass as you serve it. 1 drink, 2 ways!

    A lime being squeezed into Agua de Jamaica.

    Storage and Such

    Two blue-rimmed glasses of Agua de Jamaica with lime wedges and ice on yellow napkins on a pink tray on a marble table.

    This Jamaica drink will keep in the refrigerator for a week to 10 days (not like it will last that long).

    This is a party-sized recipe. Obviously cut the recipe in half–or double it (!)–depending on how many you’ll be serving.

    Other Aguas Frescas

    If this is your first time trying agua de jamaica you should check out more aguas frescas recipes. They are refreshing non-alcoholic drinks popular in Mexico. Agua fresca can be made with everything from fruit juices to grains like rice or barley.

    Some of our most popular aguas frescas are agua de tamarindo, made with fresh tamarind pods, authentic creamy horchata, agua de limón, made with whole blended limes, and rhubarb agua fresca.

    Top 5 Most Popular Drink Recipes:

    1. Vegan Atole {Warm Cinnamon and Corn Drink}
    2. The Best Paloma Recipe
    3. Simple and Quick Champurrado
    4. Jugo Verde {Mexican Green Juice}
    5. Ponche Navideño {Mexican Mulled Fruit Punch}

    Jamaica Water Is The Key To Summertime Fun

    If you are going to have a signature drink this summer this Jamaica drink should definitely be it. 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!

    Two glasses of Agua de Jamaica in a pink tray with two yellow napkins on the bottom.

    Agua de Jamaica {Hibiscus Punch}

    Yield: 3 1/2 Quarts or 10-12 Servings
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes

    An easy 3-ingredient Mexican recipe you will make again and again. This Jamaica drink is essentially a sweet iced tea made with dried hibiscus flowers and fresh lime juice. Serve with plenty of ice!

    Ingredients

    Instructions

    1. Boil. Bring water to a boil in a large pot over medium-high heat.
    2. Steep. Remove from heat and add jamaica flowers and sugar. Stir until sugar has dissolved then let steep for 10 minutes.
    3. Strain. Strain through a fine-mesh sieve into a heat-proof container. Stir in lime juice and chill.
    4. Serve. Refrigerate until ready to use. Serve over ice.

    Notes

    1. To add some spice notes: Consider adding a cinnamon stick or a few allspice berries to the boiling water along with the hibiscus flowers and sugar.
    2. For a tart flavor: Adjust the amount of sugar and lime juice to suit your taste preferences.
    3. If you prefer a stronger hibiscus flavor: Increase the steeping time by an additional 5-10 minutes.
    4. Fun garnish idea: Feel free to garnish each glass with a slice of lime for an extra pop of citrus flavor.
    5. To make hot tea: Experiment with serving the agua de jamaica warm during colder months for a comforting, aromatic beverage.
    6. More variations: you can also infuse the agua de jamaica with other complementary flavors such as ginger, orange peel, or mint for a unique twist.

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    Nutrition Information:
    Yield: 10 Serving Size: 1
    Amount Per Serving: Calories: 117Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 30gFiber: 0gSugar: 30gProtein: 0g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: non-alcoholic drinks

    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!

    Pumpkin Mole Sauce Recipe

    by 4 Comments

    A new spin on red mole sauce, this easy Pumpkin Mole is made with canned pumpkin, chiles, cinnamon, and pumpkin seeds. Serve with turkey, chicken, or pork!

    I originally published this recipe in 2016 and have since added a video and more helpful success tips.

    A plate of chicken covered with pumpkin mole and a side of rice and black beans.

    Around the holidays I always make this real elaborate mole sauce that I discovered in Diana Kennedy’s first cookbook, The Cuisines of Mexico. It is incredibly complex and rich with spice but takes hours to prepare (which is why I only make it once a year).

    I have yet felt festive enough to embark on such a project so I was thrilled when I came across this incredibly delicious and a much easier mole sauce from the lovely Pati Jinich.

    It is festive enough to serve with Thanksgiving turkey but easy enough to make on a weeknight or certainly for a dinner party, taking only slightly longer than scraping mole paste out of a Doña Maria jar.

    Rich, savory, a tiny bit sweet, and earthy, this traditional Mexican sauce has it all. Plus, it smells incredible as it cooks. I won’t throw in the towel on Ms. Kennedy’s spicy pork mole but I’m thrilled to have found an alternative I can make more than once a year.

    Tell Me About This Pumpkin Mole?

    Pumpkin mole sauce in a large, shallow pot with a dish of rice and a dish of black beans, plus a plate of chicken coated in mole sauce.

    Texture: Luscious and smooth with lovely body from the creamy pumpkin puree.

    Flavor: The base for this deep, dark sauce is pureed pumpkin which fills in quite nicely as the sweet component for the more traditional Mexican chocolate in Mole Poblano. The dried ancho chilies adds layers of flavor but aren’t spicy. The toasted nuts and warm wintery spices round everything out and tastes even better the next day—make the sauce on the weekend for a meal later in the week.

    Ease: Compared to black mole or even green mole sauce, this recipe is a snap. Just char the veggies, toast and soak the chiles, and blend!

    Time: 1 hour and 30 minutes to make this great sauce. 30 minutes for prep and an hour to simmer.

    What we need to make it!

    All the ingredients to make pumpkin mole sauce on a baking sheet sitting on a wood table.

    Classic mole ingredients like onion and garlic and toasted ancho chiles make up the base for this mole sauce. Let’s see what else we need.

    • White onion & garlic clove: Like many Mexican sauces, these two get charred and provide a flavorful base
    • Ancho chili peppers: These dried chiles are poblano peppers that have been dried. The ancho chile puree is the backbone of many different moles, including this pumpkin version.
    • Sliced almonds and pumpkin seeds: Nuts and seeds add to the savory notes of this complex sauce. Look for raw pepitas at your local Latin grocery store.
    • Whole cloves, canela (Mexican cinnamon stick), allspice and kosher salt: Whole and ground spices add warmth, salt brings out all the flavors
    • Vegetable oil: For frying the sauce. You can substitute a light olive oil if you’d like
    • Canned pumpkin puree: Not pumpkin pie filling
    • Chicken broth: Or vegetable broth if you’d like to keep it vegan
    • Brown sugar: My personal favorite is dark brown sugar but light also works for just a touch of sweetness

    Overview: How to make the pumpkin mole sauce

    The full printable recipe is below, but let’s walk through it so you understand each step before you get started.

    A plate of chicken coated in pumpkin mole sauce with white rice and black beans on the same plate.

    Char the onions and garlic

    Place the onions and cloves garlic on a baking sheet and broil until charred. This should take about 9-10 minutes, flipping every few minutes so they char evenly.

    A baking sheet with white onions, garlic, and ancho chiles that have been charred and blackened.

    Toast and soak chiles

    Toast the ancho chiles on a hot skillet or comal over medium heat. Submerge in boiling water and remove from the heat. Let soak until softened, at least 15 minutes.

    Toast spices and nuts

    Return the skillet to the heat and toast the allspice, canela, cloves, almonds, and pumpkin seeds until fragrant. Transfer to a blender.

    Blend

    Combine everything but the pumpkin puree in the blender or food processor and add 1/2 cup of the chile soaking liquid and puree until smooth.

    Fry the sauce

    A close up of pumpkin mole sauce in a large pot with the pumpkin puree on top being mixed in by a green spatula.

    Heat the oil in a large frying pan. Add the pureed mixture and fry in the oil until it darkens in color and is fragrant. Add the pumpkin puree, chicken broth, salt and sugar. Cook 5-10 minutes, stirring frequently.

    Taste and serve

    Taste and add more salt or sugar if needed. Serve over braised chicken or turkey or use as an enchilada sauce. Any leftover sauce can be kept in the fridge for up to a week.

    More Mole Sauce Recipes To Try!

    Make a different kind of gravy this Thanksgiving

    Think outside of the box this Thanksgiving—or anytime—and serve this silky pumpkin mole sauce instead of traditional gravy with your turkey. Let me know when you do 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!

    A plate of chicken covered with pumpkin mole and a side of rice and black beans.

    Pumpkin Mole

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

    A new spin on red mole sauce, this easy Pumpkin Mole is made with canned pumpkin, chiles, cinnamon, and pumpkin seeds. Serve with turkey, chicken, or pork!

    Adapted slightly from Pati's Mexican Table

    Ingredients

    Instructions

    1. Char onions and garlic. Place the onion and garlic on a baking sheet under the broiler. Broil for 9-10 minutes, flipping occasionally. Once they are soft and charred, remove from the heat. 
    2. Peel garlic. Let garlic cool slightly, then peel. 
    3. Toast chiles. Heat a cast iron skillet over medium heat. When hot, add ancho chiles and toast for 3-4 minutes flipping frequently until all sides have darkened in color, but not burnt.
    4. Soak chiles. Bring a small saucepan of water to a boil and add toasted chiles. Remove from heat and soak chiles for 10-15 minutes or until soft. 
    5. Fry the pumpkin seeds. Return the skillet to the heat and add 1 tablespoon of the oil. Add the pumpkin seeds and fry in the oil until golden and starting to pop. Remove to a plate. Season with salt.
    6. Fry the almonds. Return the skillet to medium heat. Add the sliced almonds and toast, stirring frequently, until golden. Remove to a separate plate.
    7. Fry the spices. Return the skillet to medium heat and add another tablespoon of oil. Fry the cloves, and canela for about a minute or until fragrant. Transfer to the plate with the almonds. 
    8. Puree the sauce. Transfer the onion, garlic, chiles, 1 cup of chile soaking liquid, almonds, 1/4 cup of the toasted pumpkin seeds, cloves, cinnamon and allspice in the blender and purée until smooth.
    9. Fry the sauce. In a deep frying pan or saucepan, heat the remaining 2 tablespoons of oil over medium heat. Once shimmering add the chile mixture. It will bubble vigorously so be careful. Stir until it stops spitting then add the salt and sugar. Cook for about 5 minutes, stirring frequently to help prevent the sauce from sticking to the bottom of the pan. The color will darken considerably.
    10. Add pumpkin and broth. Add the pumpkin purée and chicken broth to the sauce. Stir well until the pumpkin has dissolved, it will have a silky consistency. Continue to cook for about 12 minutes, stirring occasionally or if you have them time cook over very low heat, covered, for an hour. 
    11. Serve! Season with more salt if necessary and serve over grilled or broiled chicken, shrimp, or pork or even enchiladas, garnished with the remaining toasted pumpkin seeds. You can also let cool then transfer to mason jars and keep in the refrigerator for up to a week.

    Notes

      1. Make Ahead: This mole can be made ahead of time and stored in the refrigerator for up to a week. You can also freeze it for up to 6 months.
      2. Blending: A high-powered blender will yield the smoothest mole. If you don't have one, you may need to strain the sauce after blending to remove any small bits of chile or seeds.
      3. Sweetness: Adjust the amount of brown sugar to your liking. Start with only 2 tablespoons if you'd like and add more to taste if needed.
      4. Charring: Keep a close eye on the onions and garlic while broiling to prevent burning. You want them to be soft and slightly charred, not blackened. The garlic will char quicker than the onions, remove the garlic cloves as they are ready.

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    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 135Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 2mgSodium: 355mgCarbohydrates: 18gFiber: 5gSugar: 9gProtein: 4g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: mole

    Resources

    Pumpkin and Ancho Chile Mole from Pati Jinich

    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

    Pan de Muerto Recipe {Bread For Day Of The Dead}

    by 1 Comment

    This is my simple and classic family Pan de Muerto recipe. It’s sweet, yeasty, and flavored with anise seeds and fresh orange. This traditional bread is criss-crossed with skull and bones and is set on the ofrenda for Día de los Muertos.

    I originally published this recipe in 2013 and have since added new photos, a video, and a few more success tips.

    Three loaves of pan de muerto on a gold platter sitting on a blue tile table.

    Pan de Muerto is a sweet, soft, fragrant bread that is an important part of Dia de los Muertos traditions in Mexico and here in the US. If you’ve ever appreciated the sugar-dusted loaves but never made them before, they are quite a fun baking project that tastes even better fresh out of the oven.

    Day of the Dead bread is placed on altars to lure family members who have passed away back for a visit with its enticing aroma but this delicious bread is not just for decoration. Traditional Pan de Muerto recipes always make several loaves so there’s plenty for everyone, living and deceased.

    This is our traditional family recipe flavored with orange and anise seed but I’ve made many other versions over the years. If you love this recipe, give my pumpkin spice pan de muerto, chocolate anise pan de muerto, or mini pan de muertos with tropical dried fruit a try.

    Tell Me About This Pan de Muerto Recipe

    • Flavor: Fresh orange juice and orange zest, plus anise seed add heaps of flavor to this sweet bread. If you’d like you can also add orange blossom water which is traditional and smells unbelievable as it bakes.
    • Texture: This bread has a light crust which gets brushed with melted butter and dusted with sugar that sprinkles down with every bite. The inside reveals a soft, moist crumb but sturdy enough to slice.
    • Ease: This is a project especially if you don’t have much experience working with yeast doughs. You will be tempted to take shortcuts with the rising times but the dough needs lots of time to slowly rise before being decorated and baked otherwise the bread will pull apart in the oven. I would put this recipe in the advanced category but that doesn’t mean you shouldn’t give it a try.
    A loaf of pan de muerto sliced in half on a cutting board with a cup of coffee next to it.

    Homemade Pan de Muerto is a lovely addition to your Día de Muertos ofrenda if you have that tradition in your home and even if you don’t it is still absolutely delicious to eat with a cup of champurrado or Mexican hot chocolate.

    You Need These Ingredients

    All the ingredients to make pan de muerto including flour, sugar, and more.

    This is a yeast dough and active dry yeast works great, no need for the instant yeast. As for the flour, I’ve made this bread with bread flour and all purpose flour and they both work. The bread flour will result in a chewier crumb and the all purpose gives more of a cake-like texture.

    You will also need the regular baking essentials, 1/2 cup butter, large eggs, (make sure both of these are at room temperature) and sugar as well as the flavorings of kosher salt, anise seed, orange, and orange blossom water if you’d like, but that is optional.

    Make A Sponge

    Start by making a sponge which is like a yeast accelerator. Warm milk (whole milk or plant-based milk works too) just until it is warm to the touch (110°F-115°F) then whisk in the yeast and 1/2 cup of the flour. Let milk mixture sit in a warm spot until it is bubbly and has expanded, about 30 minutes.

    The sponge in a blue pot all bubbly

    Now Mix The Bread Dough

    Once the sponge is ready you can start in with the dough. Cream the butter (I’ve also used vegan butter with excellent results) and the 1 cup sugar together in the bowl of a stand mixer fitted with the paddle attachment. Then add the sponge and all the other dry ingredients except the flour.

    After everything is combined, start adding 1/2 cup flour at a time and mix on low speed until the dough is thick and sticky, but not dry. It should be thicker than a cake batter but not so stiff that it is pulling away from the sides of the bowl.

    At this point you can switch to the dough hook if you’d like and continue to knead the dough on medium speed for about 8 minutes.

    First Rise

    Grease a large bowl and place dough inside flipping the dough so it gets oiled on all sides. Cover with plastic wrap. Set in a warm place in your kitchen and let rise until doubled in size, about 1-2 hours.

    Second Rise

    Punch dough down, shape into a circle again and return to the bowl. Cover with plastic wrap and let rise until doubled again, another 1-2 hours.

    The bread dough rising in a glass bowl on a wood counter.

    Shaping The Dough

    This recipe makes three loaves of Pan de Muerto so you need to divide the dough into 4 pieces: 1 smaller piece for the decorations, and 3 larger pieces for the loaves of bread.

    Lightly dust a work surface with flour and shape all 3 of the larger pieces of dough into round balls.

    Place dough balls on a baking sheet lined with parchment paper and press down to flatten into disks.

    Now take the remaining dough and knead in about 3 tablespoons more flour. These pieces need to be a bit stiffer for shaping. Divide this into 9 equal pieces of dough. Take 3 of the pieces and roll them each into a small ball of dough. The remaining 6 will be your bones. Shape into a snake shape then make three indentations in each by rolling back and forth with your finger.

    The dough shaped in to three discs on a parchment-lined baking sheet.
    Nine pieces of dough on a wood counter shaped into bones and skulls for pan de muerto.

    Brush the loaves with water in a stripe along the top where you are going to stick the first “bone”. Attach the bone to each loaf, pushing down to adhere. Brush another stripe of water along the top of each loaf to criss-cross with the other “bones”. Finally brush the place where they meet with water and adhere the three small balls of dough to that spot on each loaf.

    Cover the loaves with a clean kitchen towel and set in a warm spot to rise until not doubled in size but almost doubled in size, about another hour or so.

    The dough after it has been shaped into pan de muerto sitting on a parchment lined baking sheet before it goes in the oven.

    Baking The Bread

    After the last and final rise, bake bread at 350°F until it sounds hollow when tapped on the bottom. It should be golden brown all over, about 30-35 minutes. Remove from the oven and set loaves on a wire rack to cool.

    Decorate The Loaf

    After the bread has cooled brush the top with melted butter. Coat in more granulated sugar or some people like to decorate with sesame seeds instead.

    Set a loaf on your altar and slice another one for yourself to enjoy with a cup of coffee or atole.

    Three loaves of pan de muerto on a gold platter on a blue tile table.

    More Día de los Muertos Ideas

    Three loaves of pan de muerto on a gold platter sitting on a blue tile table.

    Pan de Muerto Recipe

    Yield: 3 loaves
    Prep Time: 1 hour
    Cook Time: 30 minutes
    Rising Time: 5 hours 30 minutes
    Total Time: 7 hours

    This is my simple and classic family Pan de Muerto recipe. It's sweet, yeasty, and flavored with anise seeds and fresh orange. This traditional bread is criss-crossed with skull and bones and is set on the ofrenda for Día de los Muertos.

    Ingredients

    Instructions

    1. Make sponge: Heat milk to 110°F-115°F either in a saucepan on the stove or in 30-second increments in the microwave. The milk should be just warm to the touch, not hot. Pour into a small bowl and whisk in the 4 teaspoons yeast and 1/2 cup flour. Let sit in the warmest area of your kitchen for about 20-30 minutes, until it puffs up to about double its volume.
    2. Mix the dough: Place the stick of room temperature butter in the bowl of the stand mixer fitted with the paddle attachment and beat on medium until fluffy. Add the cup of sugar and beat for 3-4 more minutes. Add the 4 room temperature eggs one at a time, letting the first one incorporate before adding the next. Then add the orange zest and juice, the teaspoon anise seeds, the 1 1/4 teaspoons kosher salt, and the teaspoon of orange flower water (if using).
    3. Mix in the flour: Add the flour 1/2 cup at a time until a soft and sticky dough forms. You want it to be on the wet side but not so soft it is like cake batter. It should be like the consistency of soft Play-Doh and sticky.
    4. Knead: If you'd like you can switch to the dough hook at this point and increase the speed to medium. Knead the dough for 7-10 minutes or until the dough pulls away from the sides of the bowl and is elastic and sticky.
    5. 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.
    6. Second rise: Punch the dough down with your fist, flip it over, cover 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.)
    7. Shaping: Lightly flour a work surface and flip the dough out. Cut the dough into one 8-ounce piece (this will be for the decorations) and three 14-15 ounce pieces (these will be for the loaves). Shape the three larger pieces into balls and place on a large baking sheet lined with parchment paper. If you don't have a baking sheet large enough, use 2 baking sheets. Press down on the balls to flatten into discs.
    8. Add 3 tablespoons of flour to the remaining piece of dough and knead it in. This piece will be used for the decorations and needs to be stiffer. Divide this piece of dough into 9 equal pieces. Roll three of them into balls for the skull. 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.
    9. 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.
    10. Bake: Heat the oven to 350°F. Bake 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. The loaf should sound hollow when you tap on the bottom. 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).
    11. Cool: Transfer loaves to a wire rack and let cool.
    12. 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 the superfine sugar or sesame seeds.
    13. Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.

    Notes

    1. Rising Tip: To make the rising process a bit faster you can place the dough in the oven along with a bowl of boiling hot water. The steam will increase the rising time.
    2. Freezing Instructions: Allow the bread to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room temperature, then reheat as desired.
    3. Overnight Instructions: Prepare the recipe through step 9. Cover the shaped dough and refrigerate for up to about 15 hours. At least 3 hours before you need the bread the next day, remove from the refrigerator, keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 6.
    4. Special Equipment: It is handy to have a kitchen scale and a instant read thermometer. The scale will make dividing the dough into equal sizes much easier and the thermometer is great for measuring the temperature of the milk and to test whether the bread is done baking.

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    Nutrition Information:
    Yield: 16 Serving Size: 1
    Amount Per Serving: Calories: 22Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 13mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 1g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: Bread

    Best Tamarind Margarita Recipe with Spicy Chili Rim

    by 4 Comments

    This Tamarind Margarita is my favorite oh-so refreshing margarita. Añejo tequila shaken with fresh lime juice and a sweet-tart simple syrup made from fresh tamarind. Serve over ice with a spicy chipotle chili rim, this is the perfect cocktail to sip on with friends and family all summer long.

    This recipe was first posted on October 31, 2014 and last updated with clearer instructions on April 30, 2024.

    A tamarind margarita with a chili coated rim.

    Can you believe the first time I ever posted these tamarind margaritas was way back in 2014?!

    I still remember stumbling across fresh tamarind pods at an Asian market in Fargo all those years ago when we were living in North Dakota and immediately thought about how delicious they’d be in a margarita.

    With Cinco de Mayo coming up on Sunday, I thought it’d be a great time to revisit one of my favorite margaritas of all time.

    It’s everything I really love most all shaken together in a cocktail glass. And geez, it’s good. A little smoky, spicy, tart, and sweet. I can’t wait for you to try this recipe!

    If you’re looking for Cinco de Mayo dinner ideas, please please check out these Instant Pot Barbacoa Tacos, this Chile Colorado, or this Pork Pozole.

    If you’re in need of a damn good cocktail…stay right here.

    ✨ Looking for more fun recipes for Cinco de Mayo? Check out my 7 Best Taco Recipes + party ideas! ✨

    What Is Tamarind?

    Tamarind pods on a cutting board next to some limes.

    Tamarind is a tropical tree that is grows brown pods with a papery outer-husk and sweet-tart pulp inside.

    The fruit from the tamarind tree is used all over the world to make sauces like Worcestershire sauce, desserts, candy, and delicious drinks like my tamarind rum punch and this margarita.

    Tamarind pods are sold in the produce aisle in Asian and Latin markets.

    If you can’t find the pods, look for tamarind paste which what I use to make my Tamarind Micheladas and is sold in blocks next to the spices in Latin and Asian markets as well.

    You may also find tamarind concentrate which is the tamarind pulp that has been cooked down and preservatives may be added. The concentrate will do in a pinch, but not ideal.

    There’s not a good substitute for tamarind. It has a very distinctive sweet, acidic, earthy flavor. If you can’t find tamarind near you and you really want to give this cocktail a try, purchase it online. The pods will keep in a sealed container in the refrigerator for months.

    Ingredients To Make This Classic Cocktail

    A tamarind margarita on a wood table next to two limes that have been squeezed.

    Now that we’ve covered tamarind, let’s take a look at the other ingredients you’ll need for this tequila cocktail:

    • Tequila: I like to use the richer aged Añejo tequila for this drink to play off the sultry sweetness of the tamarind. Second choice would be reposado tequila, last choice would be silver tequila or blanco tequila. If you have some Añejo tequila leftover you can use it to make my tequila brown sugar bacon—yum!
    • Fresh limes: Like my honey grapefruit margarita and this apple lime margarita, this drink requires freshly squeezed lime juice. Limes are also necessary for rimming the cocktail glass and for garnish if you’d like.
    • Chipotle chili powder: Totally optional, but I love the smoky-spicy rim it adds. Other options would be Tajin seasoning which is a chili lime seasoning.

    How To Make A Spicy Tamarind Margarita

    A close up of a tamarind margarita

    step one

    Make the tamarind simple syrup.

    The heart of this recipe lies with two ingredients, the tamarind syrup, and that añejo tequila. For the syrup, you can use the whole pods or the paste—I’m using the pods here.

    Remove the papery outer skin from the tamarind pods. Place the pods with water and sugar in a small saucepan and cook over medium heat, stir until the sugar dissolves until the pulp is really soft.

    Let it cool a little bit. Pour into a blender and blend until liquified.

    Warning: there are seeds inside the pods which will produce a very loud noise while blending. It’s okay, the seeds will stay whole and won’t break your blender.

    Strain out the seeds and voilá, tamarind simple syrup! Let it cool to room temperature before making the tamarind margarita cocktail.

    tamarind pods that have been removed from their husk on a wood cutting board.

    step two

    Make the drink. On a small plate combine the kosher salt, sugar and chipotle chili powder. Wet rim of the glass with a lime wedge then dip in the chipotle chili salt.

    In a cocktail shaker, or even just a glass jar with a lid (use what you have), combine a shot – or two of tequila, tamarind syrup, and lime juice. Now add ice and shake.

    Then pour into your glass and serve! Garnish with a lime slice if you’d like.

    This margarita goes great with grilled pork chops or grilled chicken.

    Why No Triple Sec?

    Overhead image of a tamarind margarita.

    While most margarita recipes, like my blackberry limonada margarita, has some type of orange liqueur like Grand Marnier or Cointreau, these tamarindo margaritas are so full of tangy flavors they really don’t need it. The upside? Once you have made the syrup, they are an easy-peasy 3 ingredient drink!

    Variations

    • For a zero-proof drink you can serve the simple syrup with some sparkling water over ice like a fizzy tamarind agua fresca (agua de tamarindo).
    • To make a pitcher margarita, combine 3 cups of the tequila with 2 cups of the syrup and 1 cup of fresh lime juice. This makes 8-10 drinks.

    More Margaritas You’ll Love

    I Want To Hear From You!

    One last thing, I want to make sure I’m providing you with the recipes you want. If you have a moment, please drop me a comment below and let me know if you prefer concise recipes with key steps, or detailed explanations with background information? Thanks so much, I really appreciate the feedback! xx, Kate

    La Bruja is a tamarind margarita that is sweet and sour and perfect for Halloween. Dark añejo tequila, homemade tamarind simple syrup, and lots of lime.

    Real Tamarind Margarita with Spicy Chili Rim

    Yield: 1 drink
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes

    This Tamarind Margarita is my favorite oh-so refreshing margarita. Añejo tequila shaken with fresh lime juice and a sweet-tart simple syrup made from fresh tamarind. Serve over ice with a spicy chipotle chili rim, this is the perfect cocktail to sip on with friends and family all summer long.

    Ingredients

    For the Tamarind Syrup:

    For the Cocktail:

    Instructions

    1. To make the syrup: remove the outer husk and stem from the 5 ounces of tamarind pods. Combine the pods, 3 cups of water, and 1 1/2 cups sugar in a medium saucepan and place over medium-high heat. Whisk until sugar is dissolved and then bring to a boil. Boil gently until the pulp around the seeds of the pods are soft, about 10 minutes. Let cool slightly.
    2. Blend: Pour tamarind mixture into the blender and blend until liquified. The seeds will make a very loud noise but will not break your blender. Strain out the seeds and discard. Syrup can be made up to a week in advance. Keep covered in the refrigerator until ready to use.
    3. To make the cocktail: Cut one of the limes in half then slice one half into wedges. Cut a slit in a lime wedge then rub it around the outer rim of your glass. Combine the 2 teaspoons salt, 1 teaspoon sugar, and 1 teaspoon chipotle chili powder on a small plate then dip the glass in the mixture to coat (you can use as much as you'd like to make it spicy for your tastes).
    4. Shake: Combine 1/2 cup tequila, 1/4 cup simple syrup, and the juice from the remaining 1 1/2 limes in a cocktail shaker filled with ice. Shake vigorously until the outside of the shaker is frosty. Pour into the prepared glass. Garnish with a lime wedge if you'd like. ¡Salúd!

    Notes

    1. Serving size: This makes enough for 1 large drink or two small margaritas.
    2. Tamarind syrup: There should be enough syrup for 10-12 drinks. Syrup will keep in the fridge for up to a month or see the post for how to make a pitcher of margaritas.
    3. Spicier Option: For a spicier chili rim, increase the chipotle chili powder. Or omit the sugar.
    4. Pairing Ideas: This margarita is fantastic with chicken fajitas, shrimp ceviche, or any of your favorite Mexican dishes.

    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: 875Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 1mgSodium: 62mgCarbohydrates: 173gFiber: 2gSugar: 166gProtein: 1g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: cocktail

    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!

    10 Essentials To Order Now For Your Día de los Muertos Altar

    by Leave a Comment

    A Día de los Muertos Altar is the focal point of holiday celebrations. It is an important way to honor the dead and welcome them back to the land of the living. Here are 10 essentials to order now to prepare your Ofrenda.

    Post last updated September 15, 2023.

    A scene of a Day of the Dead party with an altar in the background and a table up front set with a serape blanket.
    Photo by This Mess Is Ours

    What do you love most about Día de los Muertos? Setting up our Day of the Dead altar, or Ofrenda, is my favorite part of the holiday.

    The Ofrenda is where you place photos of your deceased loved ones and special items that remind you of them; like their favorite foods, drinks, perfumes, flowers, anything really that brings back their memory.

    On Día de los Muertos, (November 1 and 2) the candlelight, sweet smelling flowers, and good food on the altar is what guides your family members back to you for a short while to visit.

    In the past we’ve done it several ways. Armando and the kids built an altar one year out of wood and we used that for a long time until we moved from North Dakota back to California.

    It got ruined in the move and for the past few years we have simply used a wooden desk as an altar and it works too. Once we move into our new home I’d like to build another more intricate one again, but until then we will use what we have and I want to encourage you to do the same.

    If you don’t have a Day of the Dead altar tradition it really is a beautiful way to celebrate the lives of those who have passed before us and almost everything you need to make a simple altar can be bought online. But the time to order is now so you will have everything by November 1.

    What traditionally goes on a Día de los Muertos Altar?

    A close up shot of a Día de los Muertos Altar with candles, pumpkin, a colorful image of a saint, lots of flowers.
    Image by Salt and Wind

    A Dia de los Muertos or Day of the Dead Celebration isn’t complete without an altar. Each altar is specific and unique to the home and people who make it, but there are a few important elements that should be on every altar including:

    1. Pan de Muertos bread
    2. Flor de Muertos
    3. Salt
    4. Paper in the form of Papel Picado or tissue paper flowers
    5. Incense
    6. A cross
    7. A glass of water
    8. Candles
    9. Calaveras
    10. Photos of the ones you wish to remember

    How to Create a Simple Día de los Muertos Altar

    1. Set up a table

    The first thing you need is a table. It can be as big or as small as you’d like. Find a simple folding table, or we use a wooden desk and cover it with a colorful cloth like this Serape Tablecloth.

    Many Ofrendas are built in different levels, usually two or three layers, the top layer representing heaven and the bottom layer representing earth. You can use something as simple as shoe boxes tucked underneath the tablecloth to make the layers.

    A serape tablecloth with pink, orange, blue, white, green, and black stripes.

    2. Add Cempasúchil

    Garlands of marigolds or Cempasúchil are found on almost every Día de los Muertos altar in Mexico. Marigold flowers use their color and scent to guide the spirits back home. I love this reusable garland from Lola’s Mercadito.

    3. Decorate with Paper Flowers

    The paper flower tradition is very strong too. If you have time you can make your own paper flowers out of tissue paper, their delicate nature represents the fragility of life, or buy these gorgeous Cempasuchil Large Pink and Orange Paper Flowers from Mexico In My Pocket.

    4. Give you Día de los Muertos Altar Some Glow

    Candles are essential and you can go traditional or honor the dead by lighting one of these Cempasuchil Calaverita Candles from Mexico In My Pocket. These floral candles are handmade in Teotitlán del Valle using natural dyes like cochineal and indigo. Perfect for your Dia de Muertos altar and celebrations.

    5. String Strands of Papel Picado

    Papel Picado can be strung from the ceiling above the altar or on the wall behind. You can find it in any kind of design you’d like, whether that be skull and cross bones or specific Day of the Dead scenes like this miniature Papel Picado from Mexico In My Pocket.

    6. Represent The Sweetness of Life

    You can order a mold and make your own Sugar Skulls  or Calaveras but you can also buy plain sugar skulls and decorate them yourself or ones already decorated with royal icing.

    Three undecorated sugar skulls sitting on a wood table.

    7. Quench Their Thirst

    A Talavera pitcher like this one from Zinnia Folk Arts is perfect for holding water on your Ofrenda. A glass or pitcher of water is often placed to refresh parched soul’s thirst from their long journey.

    A small blue Talavera pitcher with a triangle pattern and green, brown, and yellow stripes sitting on a wood table.

    8. Place Physical Representation

    Brightly colored figurines like these handmade clay figures from Lola’s Mercadito are common on a Día de los Muertos altar. You can find figurines of people or pets in any number of poses, holding a variety of objects. Find one that reflects your relatives.

    9. Allure With Scent and Smoke

    Copal incense is traditional on Dia de los Muertos altars because the strong scent from the rising smoke is believed to attract spirits and clear the air of negative energy so they may easily enter. If you like this idea, make your own smudge sticks now and have them ready for the holidays (they take two weeks to dry).

    Several sticks of copal incense.

    10. Don’t Forget The Sweet Bread

    Building the altar isn’t complete without food or drink. Pan de Muerto is the traditional “Bread of the Dead”. You can certainly make your own sweet, round loaf of Pan de Muerto or purchase one to offer the dead who will be hungry from their long journey.

    Other common items are bottles of tequila, a dish of salt, or your loved ones favorite foods.

    Three loaves of pan de Puerto sitting on a metal tray next to marigold flowers and roses for the Día de los Muertos altar.

    What to Eat and Drink on Dia de los Muertos

    Traditional food for Day of the Dead can include everything from mole, rice, braised meat dishes and fall fruits and vegetables like pomegranate and pumpkin. Here are a few of our favorite recipes to make for Día de Muertos:

    Show Me Your Día de los Muertos Altar

    I would love to see your ofrendas! Share your pictures on Instagram and tag me @holajalapeno so I can see!

    References

    These resources helped me write and create this post:

    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 allow me to run the site. Thank you for reading!

    How to Make Cochinita Pibil in the Oven

    by 15 Comments

    Delicious Mexican Cochinita Pibil recipe anyone can make right in the oven with all the luscious flavors of this tangy, vibrant, slow roasted pork dish cooked in citrus and achiote paste. Pair with warm corn tortillas and spicy pickled red onions for the most incredible tacos! Check out the video!

    Recipe first posted October 2019. Last updated March 3, 2023.

    Cochinita Pibil in a baking dish with pickled red onions on a white kitchen towel.

    If you are looking for Day of the Dead recipes, this slow-roasted pork dish is a wonderful one to share with family and friends for the holiday.

    It tastes incredible, feeds a crowd, and lucky for us, can easily be recreated at home in the oven using pork shoulder in place of the suckling pig. Scroll down to see how easy it is and let the party planning begin.

    More To Explore

    The Best Instant Pot Pork Carnitas Recipe

    Pork Pozole Recipe

    Chipotle Beef and Bean Enchilada Casserole

    What is Cochinita Pibil?

    Pork shoulder sitting in a baking dish on top of banana leaves sitting in front of cut oranges and lime.

    This dish is a delicacy from the Yucatan Peninsula of Mexico. Cochinita means baby pig and traditionally involves marinating a suckling pig in annatto seeds and citrus juice then roasting it in a pit or pib, a Mayan oven consisting of a hole in the ground lined with hot stones.

    The secret to making fall-apart tender Cochinita Pibil (pronounced ko-chin-ee-ta pee-beel) at home, is to roast it low and slow in the oven.

    Ingredients

    All the ingredients to make cochinita pibil including pork butt, lime, salt, achiote paste, oranges
    • Banana leaves
    • Boneless Pork Shoulder or Boston Butt
    • Achiote paste
    • Fresh orange juice
    • Lime juice
    • Salt
    • Pickled red onions and warm tortillas, for serving

    Ingredient Notes

    Banana Leaves

    Look for the banana leaves in the produce aisle or frozen food section of your local Latin market. If you buy them frozen, thaw them at room temperature before use.

    Rinse banana leaves well before using and if they are really stiff, warm them in a low, 200°F oven until slightly wilted. You can also pass them over a low flame of a gas stove. Be careful not to catch them on fire if you do this method.

    Achiote Paste

    Achiote paste It is a blend of annatto seeds, oregano, garlic cloves, and other herbs. It can be found in the spice aisle of your local Latin market next to the salt and pepper. It comes in a rectangular box, and is a brick which should be broken up with your hands before putting in the blender.

    How To Make It

    step one

    Heat oven to 300°F and line a large baking dish or roasting pan with a layer of banana leaves, leaving an overhang to fold over the pork. Place the pork on top of the leaves.

    A pork roast on top of banana leaves sitting in a glass baking dish.

    step two

    Combine the achiote, orange and lime juices, and salt in a blender and blend until smooth. Pour mixture over the pork the cover the pork with the banana leaves, placing more leaves on top if needed to cover completely. Cover entire dish tightly with foil and place in the oven to roast for 4 hours.

    A glass dish on a counter with meat in it covered in banana leaves.

    step three

    Meanwhile, make the pickled red onions and let marinate in the refrigerator while the pork cooks.

    step four

    Remove pork from oven and shred with two forks—it should be fall apart tender.

    A glass baking dish with a cooked pork shoulder wrapped in banana leaves sitting on a wood counter.

    step five

    Serve with warm tortillas and the pickled onions.

    How To Make It In A Crock Pot

    I absolutely understand the allure of being able to turn on a slow cooker and walk away. Lucky for us cooking this Cochinita Pibil recipe (also known as Puerco Pibil or Cochinita con Achiote) in a Crock Pot is pretty much the same. Here’s how you’d do it:

    1. Line the insert of the slow cooker with the banana leaves and place the pork on top.
    2. Blend the marinade ingredients and pour over the pork.
    3. Wrap the banana leaves around the pork, tucking them down into the sides of the Crock Pot insert so they don’t unravel.
    4. Cover with the Crock Pot lid and cook on low for 8 hours or high for 6 hours.

    More Pointers for Cochinita Success

    Cochinita Pibil pork tacos with pickled red onions on top sitting on a green background.
    • Don’t skip the banana leaves part. They aren’t just for looks, they add flavor and trap in moisture for extra tender meat. You know what a ripe banana smells like? That’s what we’re going for.
    • You don’t need to marinate the meat. (Yay!) You slow cook the pork for 4 hours giving it plenty of time to soak up all the delicious flavors.
    • Traditional recipes for this Yucatán-Style barbecue pork use bitter orange juice, typically from Seville oranges. If you are lucky enough to find Seville oranges, use 2 1/2 cups of fresh-squeezed Seville sour orange juice instead of the orange + lime juice mixture.
    • This is a simple marinade made with store-bought achiote. It tastes great and is easy. Want to spice it up? Add fresh garlic, whole allspice, black peppercorns, and/or cumin to the blender or food processor when making the marinade.
    • Even though you wrap the pork in the banana leaves you want to also seal the entire pan tightly with aluminum foil to keep all the steam in.

    How to Serve Cochinita Pibil

    Toasted corn tortillas hold Cochinita Pibil tacos topped with red onions sitting on banana leaves.

    This deeply flavorful meat makes the best pork tacos. Traditionally the cooked pork is piled high on warm tortillas with pickled red onions and habanero sauce. This Mexican pulled pork shoulder isn’t spicy on it’s own, but is meant to be eaten with the pickled onions and spicy salsa to suit your tastes.

    I’ve combined the two toppings into one by making Spicy Habanero Pickled Onions (see recipe below). If you really love the heat, there are several store bought habanero sauces on the market or you can make your own Mexican habanero salsa to drizzle on top.

    You can also shred the pork and serve it over Coconut-Cilantro Rice with homemade black beans on the side.

    More Mexican Recipes You’ll Love!

    Have You Ever Been This Excited To Try Something New?

    These brick red tacos enticed me for so long but I always thought they were unobtainable to make at home until now. I hope this recipe has got you excited to search out some new ingredients and give this a try. Let me know when you try 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!

    Pork tacos

    How to Make Cochinita Pibil in the Oven

    Yield: 8 servings
    Prep Time: 15 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 15 minutes

    Cochinita Pibil traditionally is cooked low and slow outside, but you can easily recreate the same great flavors by baking it in a deep pan in the oven.

    Ingredients

    For the Cochinita Pibil: 

    For the Spicy Pickled Red Onions: 

    To Serve: 

    Instructions

    Heat oven. Heat oven to 300°F and arrange rack in the middle. 

    Prepare baking dish. Line a large baking dish with 2 layers of banana leaves. Place pork shoulder in dish on top of banana leaves. 

    Make marinade. Combine achiote paste, orange juice, lime juice, and salt in a blender and blend until smooth. Pour over pork. 

    Wrap pork tightly and roast. Wrap pork with banana leaves and cover the entire dish tightly with foil. Place in oven and cook slowly until pork is very tender, about 4 hours. 

    To Make the Spicy Pickled Red Onions: 

    Combine vegetables. Combine onions and habaneros in a medium, heatproof bowl. 

    Make pickling liquid. Combine sugar, vinegar, water, and salt in a small saucepan. Bring to a boil, whisking to dissolve sugar. Let simmer 5 minutes then pour hot pickling liquid over vegetables. 

    Pickle onions. Cool to room temperature, cover, and refrigerate until cold. 

    To Serve: 

    Shred pork and mix with juices. Remove pork and shred into bite-sized pieces. Discard banana leaves, saving any pan juices that have accumulated on the bottom. Stir meat with pan juices

    Serve. Serve in warm tortillas, pickled onions, and fresh cilantro leaves. 

    Notes

    Cochinita Pibil can be made up to three days in advance. Shred meat and combine with pan juices then cover and refrigerate until ready to serve. Rewarm meat and juices in a frying pan over medium heat until warm. 

    YouTube video

    Recommended Products

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

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 556Total Fat: 37gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 153mgSodium: 119mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 41g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: pork recipes

    In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month like this one which was sponsored by Pyrex. 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 allow me to run the site. Thank you for reading!

    The Easiest Sugar Skull Tutorial-Great For Kids!

    by 12 Comments

    If you’ve been looking for a method to make a sugar skull with the kids—this is it! These simplified, super easy Sugar Skulls are basically foolproof and are perfect for little ones to decorate for Día de Muertos!

    {Last updated August 16, 2022}

    Decorated sugar skulls sitting on a parchment-lined baking sheet next to markers and glitter glue.

    Happy Day of the Dead friends! Today I’ve got a really fun, not to mention, super easy sugar skulls project.

    Sugar skulls represent a departed soul, typically with that person’s name written on their forehead. We place them on our altar or ofrenda along with tissue paper flowers for the Day of the Dead {Dia de los Muertos} holiday.

    Make them with your children as a decoration and to celebrate the lives of our loved ones who have passed away. 

    what is a sugar skull?

    A little boy sitting at a wood table decorating a sugar skull with a blue marker.

    Sugar skulls are one of the many ways we remember our dead family member and are an important part of the Día de los Muertos celebrations in Mexico.

    They are important because the more we celebrate and include our deceased loved ones in our lives, the stronger their spirits will stay with us.

    Sugar art dates back to the 17th century when the Catholic friars introduced gravestone art to the indigenous people of Mexico. The indigenous people used what they had to create their own sculptures and something they had plenty of was sugar.

    Even the colors that decorate the skulls have meaning. Yellow represents death, purple represents grief, and white represents purity and hope.

    Ingredients To Make Sugar Skulls

    Sugar skulls sitting on top of a parchment covered baking sheet with a sack of sugar next to it and a plastic mold near by.

    With Day of the Dead just around the corner I thought I’d share how to make these super easy sugar skulls or calaveras. You can buy the skull mold at a Latin market if you live in any largish-sized city. Or check out Mexican Sugar Skull. It is dedicated to all things sugar skull.

    • Skull mold. I used a large mold which makes 1 large skull with two sides. It is about 4 inches long.
    • Granulated sugar
    • Water
    • Royal icing. You will need this if you are making a two-sided larger skull to stick the two sides together and to decorate with (if you are going that route). I sometimes use writing icing instead of making my own.
    • Decorating supplies. These are some options: Sharpies, ribbon, glitter glue pens, feathers, beads

    how to make a super easy sugar skull

    A little girl in a striped sweater sitting at a wood table decorating a sugar skull with blue glitter glue.

    The molds I used were large molds, about the size of a softball with a flat back. 1 cup of sugar was enough to fill 1 of these molds. You can use this recipe to make a large sugar skull or adjust the size of the batch depending on the size of your mold and how many you want to make.

    step one

    Wet sugar. Heat oven to 200°F. Line a baking sheet with parchment paper. Combine 2 cups of granulated sugar with a couple teaspoons of water in a large bowl.

    Sugar mixed with water in a large bowl on a wood table.

    step two

    Pack the mold. Rub the water into the sugar really good with your hands then pack it super tight into the molds (front and back, if using both).

    The back of a sugar skull mold filled with sugar on a wood counter.

    step three

    Bake. Flip the molds over onto a baking sheet and place in the oven to dry and harden for 10 minutes. If the skull breaks when you flip it. Invert it onto a small piece of cardboard first, then set that on the baking sheet. Don’t worry, the cardboard won’t burn the in oven.

    The front half of a sugar skull on a baking sheet.

    step four

    Stick two sides together. Let cool completely and use royal icing or glue to stick the two sides of the mold together. If you are only using the front of the mold you can skip this step.

    Two sides of a sugar skull facing down with blue icing all over the backs of the skulls on a piece of parchment.

    step five

    Decorate. Use the royal icing or whatever you are using to decorate the molds in any fun pattern you choose.

    how to decorate a sugar skull

    A partially decorated sugar skull sitting on top of a white piece of paper on a wood table.

    As with any decorating project you can get as fancy as you please. If you love cake decorating or cookie decorating, this is your time to shine.

    I wanted to stick to things the kids could easily use on their own, while simultaneously keeping the mess to a minimum. Therefore we used markers, glitter glue, and gems to decorate ours.

    If you have older kids they may enjoy using sequins, paint, royal icing, or even colored foil to decorate the skulls. The important part is to use vibrant hues. You want them to be brightly colored.

    Two small children sitting at a wood table with markers and craft supplies decorating sugar skulls.

    how long does a sugar skull last?

    A small girl decorating a sugar skull with red glitter glue.

    A lot of recipes for the skulls call for a sugar and meringue powder mixture which I’ve never used but I assume makes for a harder, more durable finished product.

    The skulls we made with just sugar and water worked beautifully and have now survived a long time with a very passionate two-year-old which is more than I can say about most things.

    In fact, we tried these last year as well and the ones we made are still as solid as ever, even after being stored for a year. If they’ve held up this well, I’m completely sold on making them this much easier way.

    what do skulls represent?

    A small girl in a red and grey striped shirt holding up a sugar skull she just finished decorating.

    Sugar skulls are a type of folk art made for Dia de Muertos or Day of the Dead celebrations. They represent a deceased loved one and are placed on the home Ofrenda or altar on All Saints Day.

    Sculpted sugar forms, like sugar skulls, are called alfeñique and are popular in Italy, Spain, and Mexico.

    when is día de los muertos celebrated?

    A small child sitting at a wood table decorating a sugar skull with paint on a Q-tip with a bowl of raspberries next to him.

    Similar to the Catholic holiday of All Souls Day, Day of the Dead is celebrated on the 1st and 2nd day in November. We believe the gates of heaven are opened on midnight of October 31 to allow the spirits to visit.

    The tradition is a combination of native Aztec rituals and Spanish Catholic influences. November 1 is All Saints Day in the Catholic religion and Dia de los Innocentes in the Mesoamerican tradition.On this day deceased children may visit their families. November 2nd is All Souls Day in the Catholic religion as well as Dia de los Muertos. On this day adults are allowed a visit.  

    These very special days are a celebration of life! We honor those lives who have come before us and our own special time here on Earth.

    In Mexico City and around the country on these days, small sugar skulls are placed in people’s homes on their Ofrendas or in cemeteries on loved ones gravesites.

    Top 5 Most Popular Day of the Dead Posts

    1. Pork Pozole Rojo Recipe
    2. How to Make Paper Flowers
    3. Pork Tamales with Mole Coloradito
    4. Pumpkin Mole Sauce Recipe
    5. Simple and Quick Champurrado Recipe

    share your creations!

    When you give this sugar skull method a try, I want to see how you decorated it and what you thought. Snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

    Two sides of a sugar skull sitting on a white piece of parchment paper on a baking sheet.

    Super Easy Sugar Skulls for Dia de los Muertos

    Yield: 1 large (4-inch) skull with two sides
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes

    These simplified, super easy Sugar Skulls are basically foolproof and are perfect for little ones to decorate for Dia de los Muertos or Day of the Dead.

    Ingredients

    • 2 cups granulated sugar
    • 4 teaspoons water
    • 1 recipe Royal Icing, to stick the two sides together and decorating
    • Decorations for the skulls (see post for ideas)

    Instructions

    1. Heat oven. Heat oven to 200°F.
    2. Mix sugar and water. Mix sugar and water together until sugar is damp throughout (this is easiest with your hands so you can really tell if all the granules have gotten wet).
    3. Press into molds. Press mixture into the mold taking time to press really well into all the crevices. Firmly pack it in as hard as you can.
    4. Flip out skulls. Very carefully invert the mold onto a parchment lined baking sheet, letting the sugar skull slip out.
    5. Bake until firm. Bake skull to harden the sugar for 10 minutes. Let cool completely.
    6. Stick sides together. Pipe royal icing on the back of both of the skulls then press firmly together. Hold about a minute to make sure they stick. Let dry, then decorate.

    Recommended Products

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

    Nutrition Information:

    Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: Craft

    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!

    Sweet Potato Nachos with Smoked Cheddar

    by 33 Comments

    The nachos to end all nachos…the most epic Sweet Potato Nachos recipe ever! With just 4 ingredients and a quick blitz under the broiler, this healthier nacho recipe will be ready in minutes. Full of flavor and perfect as an easy dinner idea for the family. {Recipe first posted on May 14, 2014. Last updated, February 17, 2022}

    Any other middle aged runners out there?

    I’m the girl, who in the sixth grade had a quasi panic attack when told I was going to have to run a mile for some presidential youth fitness challenge (thanks a lot George H.W. Bush). I don’t think I even went once around that track before I passed out. Let’s just say I’ve been calisthenically challenged my whole life. 

    A white plate filled with sweet potato nachos sitting on a marble table with a lime wedge next to it and a white kitchen towel.

    10 years ago, in my early 30s, I had the brilliant idea to go for a jog and my love of running was born. Just this past week I even agreed to be the assistant coach for my kid’s track team! My 12-year-old self would never believe it.

    I just love the way it makes me feel. There’s a freedom to it that can’t be beat.

    Another (more obvious) reason I’ve gotten into running is it allows for a significant carb load every now and again. One of my current favorites are these sweet potato nachos.

    Really, melty cheese on anything floats my boat, but caramelized roasted sweet potato fries topped with creamy black beans and smoked cheddar cheese is outta this world.

    Why You Need To Make These Sweet Potato Nachos

    A white plate with sweet potato nachos topped with sliced jalapeños sitting on a marble table with a white kitchen towel.

    Maximum flavor. Minimum effort. With just 4 ingredients, this recipe is dead simple, but definitely not boring. Each ingredient highlights a different flavor: sweet potatoes, creamy black beans, smoky cheese, and fresh cilantro–it’s the perfect combination!

    Completely adaptable. Think of this nacho recipe as a jumping off point. Enjoy them just how they are or add pico de gallo, seasoned ground turkey, roasted bell peppers, guacamole, thinly sliced jalapeños, sour cream, whatever you like, the options are endless.

    Way more nutritious than tortilla chips. Using sweet potatoes as the base for these nachos ups the fiber, vitamins, minerals, and antioxidants. Although if you did want to use tortilla chips instead, you could go with baked tortilla chips and still be pretty healthy.

    More Sweet Potato Recipes

    Sweet Potato and Chorizo Quiche

    Spicy Cinnamon-Spiked Sweet Potato Tostadas

    Classic Tamale Pie with Sweet Potato-Cornbread Crust

    Ingredients

    No funky cheese sauce here just four basic ingredients (plus salt and olive oil) and the rest is up to you!

    A baking sheet with all the ingredients to make sweet potato nachos including sweet potatoes, black beans and more.
    • Sweet Potatoes
    • Olive oil
    • Salt and pepper
    • Canned black beans
    • Smoked cheddar cheese
    • Chopped cilantro

    How To Make Them

    Toss the sweet potatoes with the oil, salt, and pepper in a large bowl if you like. I like to do it right on the sheet pans–one less dish to wash.

    step one

    Cut the sweet potatoes. Peel the sweet potatoes and cut into 1/2-inch thick sticks. Some of them will be more like 1/4 inch but try to get them as even as possible.

    A wood cutting board with peeled orange sweet potatoes that have been cut into sticks and a chefs knife next to them.

    step two

    Bake the sweet potatoes. Divide them between two sheet pans so they have plenty of room. Toss with olive oil, salt and pepper, then spread out into an even layer.

    Arrange the oven racks so one is at the top of the oven and one is at the bottom of the oven. Bake at 425°F until tender, rotating the pans halfway through. Start checking after 20 minutes, mine usually take around 25 minutes.

    Two baking sheets with sweet potatoes cut into sticks on them and drizzled with olive oil and salt and pepper.

    step three

    Prepare toppings. While sweet potatoes are baking, drain and rinse the beans, shred the cheese, and chop the cilantro.

    A fine mesh sieve with black beans in it being rinsed under running water over a white sink.

    step four

    Make nachos. Once sweet potatoes are tender, transfer one baking sheet of sweet potatoes to an oven-safe platter or leave them on the baking sheet and serve the nachos from there.

    Top with half of the beans and half of the shredded cheese. Place the other baking sheet of sweet potatoes on top and finish with the rest of the black beans and cheese.

    A white plate with sweet potato fries on it and a baking sheet next to it that has sweet potato fries on it and a metal spatula.

    step five

    Broil nachos. Heat broiler to high and arrange the oven rack to the middle of the oven. Place the nachos under the broiler and broil until cheese is browned, melted, and bubbly. This will take anywhere from 3-5 minutes.

    A white plate sitting on a wood table with sweet potato nachos on it ready to go in the oven and a white kitchen towel next to it.

    step 6

    Garnish and serve. Top nachos with cilantro and any other toppings you’d like to add. Serve immediately!

    A woman's hand with red painted fingernails grabbing a sweet potato nacho with white cheese pulling away from the plate.

    What Readers Are Saying About This Recipe

    You guys are just LOVING this recipe and better yet, making it your own—which just makes me so incredibly happy. Here are a few raving reviews from readers:

    “I forgot to buy black beans! I used vegan crumbles instead and added roasted corn. My family loved it and said they want it on the menu often. So good!” – Elisa Jones

    “I used sweet potato waffle fries instead. Tasty!” -Anne Cato

    Hungry For More?

    How about making some loaded sweet potato nachos for breakfast? These Sweet Potato Breakfast Nachos are EVERYTHING!!

    A sheet pan of Sweet Potato Breakfast Nachos on a wooden table with a white towel and spatula.

    More Easy Vegetarian Recipes You’ll Love!

    Fill Your Belly with Healthy Nachos!

    If you love nachos you are going to really dig these nachos topped with all the good stuff! When you try them, please snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

    A white plate filled with sweet potato nachos with black beans, cilantro and cheese sitting on a marble table with a bunch of cilantro next to it.

    Sweet Potato Nachos with Smoked Cheddar and Black Beans

    Yield: 6 servings
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes

    The recipe below is a pretty pared-down version but you could top to your heart's content. Browned and crumbled chorizo, sliced jalapeños, or shredded chicken would all be delicious tucked in between the sweet potatoes. Or you could leave them as is and serve them with a plethora of toppings like guacamole, salsa, pickled jalapeños, or sour cream.

    Ingredients

    Instructions

    1. Heat oven. Arrange racks in the upper and lower third of the oven and heat the oven to 425°F. Peel and cut the sweet potatoes into 1/2-inch thick sticks.
    2. Bake sweet potatoes. Divide sweet potatoes evenly between two sheet pans and drizzle each pan with 1 tablespoon of the oil. Season generously with salt and pepper and toss to combine. Spread out the sweet potato sticks into a single layer and roast in the oven until tender, about 25 minutes, rotating the pans halfway through.
    3. Heat broiler. Remove sweet potatoes from the oven and move the upper rack to the middle of the oven. Heat the broiler to high.
    4. Assemble nachos. Transfer one tray of sweet potatoes to an oven-safe platter and top with half the black beans and half the cheddar. Top with the other tray of sweet potatoes and layer the remaining black beans and cheddar over the top.
    5. Broil. Place under the broiler until the cheese is melted and bubbly, 3-5 minutes. Sprinkle with cilantro and serve.

    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: 340Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 37mgSodium: 436mgCarbohydrates: 35gFiber: 6gSugar: 11gProtein: 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: Plant Based Mexican

    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 Flautas

    by 13 Comments

    Flautas, also known as Taquitos are crispy rolled tacos. These flautas are filled with roast pork. Use chopped pork roast or shredded pork (a great way to use up leftovers). They are perfect for parties or make into dinner with shredded lettuce and sour cream on top. The entire recipe uses only three ingredients. Learn how to make flautas at home! {This post was first published in December 2013, and last updated on February 2, 2022}

    Pork Flautas are literally the best party trick in the world. They are incredibly simple (just three ingredients), are super crispy on the outside, filled with tender pork on the inside, and are basically irresistible. They are incredibly easy finger food that you can make using (shhhhhh…..leftovers).

    First Things First: What’s The Difference Between Flautas and Taquitos Anyway?

    Pork Taquitos on a plate topped with lettuce, radishes, and red onions.

    When it comes to Mexican food, what something is called varies greatly depending on where you are from. So in the US, right or wrong, we use the terms interchangeably. Technically speaking however, a Flauta is longer, thinner and looks more like it’s namesake, a flute.

    A taquito, which literally translates to “little taco” is shorter and thicker. It can be rolled or simply folded over. The recipe that follows is more a taquito than a flauta, but in our house we call them flautas so that’s what I’m calling them here.

    Pork taquitos on a plate topped with avocado, lime, and salsa.

    4 Reasons You Should Make Flautas

    The obvious reason is, they are super delicious and everyone loves flautas but there’s more:

    1. They use up your leftovers! These flautas or taquitos (whichever term you prefer) are made with cooked pork. I used leftover pork roast, chopped fine, but if you had shredded pork shoulder that would be amazing too.
    2. They are super versatile! You can really use any cooked meat you’d like, chicken flautas made with rotisserie chicken are really good. For plant-based versions you can use mashed potato, sweet potato, or beans too.
    3. They are super adaptable! Roll them up and fry them up then serve with salsa as an app or make it into dinner by serving with a salad on top and a sprinkling of shredded cheese.
    4. You can make them ahead! They are best eaten immediately after frying, but you can rewarm leftover flautas in a 350°F oven for 10-15 minutes.

    How To Make Flautas

    Corn tortilla on a wooden cutting board with pork on top.

    The Filling

    The first step is you are going to need some pork for the filling. For this flautas recipe I used leftover pork roast that I chopped into small, bite-sized pieces.

    My Instant Pot Pork Carnitas would also be good. Feel free to add flavorings to this filling. Green chiles and a few squeezes of fresh lime juice would be good.

    The Tortillas

    Next, the tortillas. How many do you need and what kind?

    Corn tortillas are what you want to use for this recipe. They are sturdy enough to hold the filling and get nice and crisp in the oil. Flour tortillas tend to fall apart and get soggy.

    As far as how many, that depends on how much pork filling you have (you’ll use about 3 tablespoons to 1/4 cup filling in each flauta or taquito.)

    This recipe calls for 12, but you could make more or less depending on how many people you are serving and how much pork you have. I always assume everyone will eat at least 4 flautas each.

    Warm the tortillas before you fill them to prevent cracking by heating a skillet over medium-high heat and adding a tortilla, one-at-a-time, gently warming them until they are flexible, but not crispy, about 2 minutes per side. Keep them warm in a tortilla warmer or clean kitchen towel.

    Rolling and Keeping Them Rolled Up

    Pork Flautas sitting on a wooden cutting board with a yellow measuring cup behind them.

    I think it is easier to warm all the tortillas at once, fill them all at once, and fry them all at once. You can also try to fill them as each tortilla comes out warm off the pan. Just put about 3 tablespoons of the filling on the edge of 1 warm tortilla, then roll it up.

    After you fill them and roll them up, then hold together with a toothpick. Do one at a time, or stick a toothpick through two or three at a time if you have longer toothpicks. I like these 6-inch toothpicks.

    Frying Them

    Pork Flautas frying in a cast iron skillet next to a plate of fried Flautas.

    Once you have the flautas filled, the next step is to fry the flautas.

    Pour enough oil so it covers the bottom of the frying pan and comes about 1/2-inch up the sides. Use vegetable, canola, corn, or peanut oil. Don’t use olive oil the smoke point is too low and it can burn and taste bitter. Some people turn their nose up at Crisco and lard but a heaping spoonful of either one added to the oil makes for extra-crispy flautas.

    Heat the oil over medium-high heat. Test to see if the oil is hot enough by dipping one edge of a flauta in the oil. If the oil bubbles rapidly around the flauta the oil is ready. If it doesn’t right away, give the oil a bit more time to heat up.

    Add two or three flautas to the hot oil seam side down and let fry until browned about 2 minutes per side or until the flautas are crispy and browned. Transfer to a paper towel-lined baking sheet to drain any excess oil and repeat with the remaining flautas.

    If you have an air fryer you can also air fry them. Check this post out for how to air fry flautas.

    Pork Flautas on a paper towel-lined plate with green salsa on the side.

    More Taco Recipes You’ll Love

    Roll Em Up!

    Show us your stuff! We want to see how these flautas worked out for you, please snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

    Pork Flautas on a paper towel-lined plate with green salsa on the side.

    3 Ingredient Pork Flautas

    Yield: 4 Servings
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes

    Flautas, also known as Taquitos are crispy rolled tacos. These flautas are filled with roast pork. Use chopped pork roast or shredded pork (a great way to use up leftovers). They are perfect for parties or make into dinner with shredded lettuce and sour cream on top. The entire recipe uses only three ingredients. Learn how to make them at home!

    Ingredients

    Garnishes: 

    Instructions

    1. Warm tortillas. Warm the tortillas in a dry skillet, one at a time, for about 30 seconds per side over medium heat. Keep wrapped in a clean kitchen towel until you are ready to assemble.
    2. Fill flautas. Working with one tortilla at a time, place about 2-3 tablespoons of pork along the edge of the tortilla closest to you. Roll the tortilla around the filling and secure with a toothpick. Repeat with the remaining tortillas and filling.
    3. Fry flautas. Pour the oil into a high-sided frying pan and heat over medium heat until the side of 1 flauta fries in 30 seconds. Add the flautas 3-4 at a time, making sure not to crowd the pan, and fry until crisp and golden brown, about 1-2 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining flautas. Remove the toothpicks before serving.
    4. Serve. Serve warm with whichever garnishes you desire. My personal favorite is to combine tomatillo salsa and sour cream together and serve that as a dipping sauce.

    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: 104Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 86mgCarbohydrates: 5gFiber: 3gSugar: 1gProtein: 2g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: pork recipes

    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!

    Fried Green Tomato Vegetarian Burrito

    by 2 Comments

    This Fried Green Tomato Vegetarian Burrito is stuffed with crispy strips of fried tart, green tomatoes, rice, and beans. Any number of salsas or guacamole would be great too! {Last updated November 2, 2021}

    Spontaneously, last Saturday night, Armando and I called our babysitter and went out to a bar.

    I’ll wait for you to pick yourself up off the floor before I continue.

    You back? Okay, good.

    Yes, it’s true. For the second time in five years I went to a bar in our town.

    There are several here (this being a college town and all) but the attractiveness of my yoga pants and fluffy pillows almost always win out over putting on shoes and going outside.

    Last weekend, however one of Armando’s students was playing at a local bar and he wanted to support so out we went.

    Let me ask you…..have you been around a bunch of drunk college students lately? If not, it goes a little something like this…..

    A fried green tomato being filled with black beans and a fried green tomato topped with salsa verde with a crumble of cheese on top.

    Drunk guy: “Aaaarmaandoooo!!!!!” “Do you remember me? I was Adrianna’s boyfriend.”

    To which The Professor replies, “Right, how’s that going?”

    “Not very good. She broke up with me cause she said I drink too much.”

    Then The Professor sarcastically says, “That’s okay, it’s probably cause she’s Canadian”

    “YES! That’s what I thought!” then there were fist pumps and shouts of, “AMERICA!!!!”

    Whaaaaat?!! Why don’t I do this more often? This shit is funny! And ridiculous…..and funny.

    There’s nothing else to say about that night, the drunk dude was the best thing that happened.

    The bar was crowded, it took forever to get a drink, there was no place to sit and I’m an old lady, but, but, but, drinking late at night did arouse long forgotten cravings for burritos at 1am.

    the BEST veggie burrito

    A vegetarian burrito being filled, laying out on cutting board with some cheese off to one side.

    I never ate a fried green tomato burrito in college but I’m a grown woman now and deserve a little bit more than frozen burrito from the gas station.

    These burritos are it man. Crunchy, sour, green tomato strips, spicy black beans, and red rice all wrapped in flour tortilla and toasted to a crispy perfection on the outside.

    We left these burritos pretty straight-forward and dairy-free but you could add cheese to the filling if you’d like. Or even vegan sour cream and vegan cheese.

    And of course pico de gallo, guacamole, pickled jalapeños, or cilantro and lime would be totally acceptable accompaniments.

    How To Make a Vegetarian Burrito

    A close up image of fried green tomato wedges sitting on a piece of parchment paper.

    First off, I want to mention that the only thing that is keeping these from being vegan burritos are the egg used to bread the green tomatoes. If you wanted to bread them using plant-based milk instead then you’d have a vegan burrito recipe.

    The lovely thing about this burrito is it is a great way to use up leftover rice. If you want to switch it up and use brown rice or cilantro lime rice—go ahead. Whatever cooked rice you have in your fridge will work.

    Fry the green tomatoes

    Several green tomato cut into wedges on a cutting board with a dish of eggs, flour, and breadcrumbs for coating.

    Cut the tomatoes into strips and prepare three shallow dishes: one with seasoned flour, one with egg, and one with panko bread crumbs seasoned with a little salt and pepper.

    Dip the strips in the flour, then the egg, then the panko, coating them completely.

    Heat olive oil or avocado oil in a frying pan and fry the tomatoes until golden.

    warm the other ingredients

    A green tomato burrito cut in half to show the filling on the inside with a jar of salsa on the side and some sliced chiles.

    Warm the rice and beans separately, in the microwave or on the stove. Use leftover Sofrito Black Beans or store bought.

    Warm the flour tortillas on a comal or frying pan–keep in mind this is not a gluten-free recipe.

    roll it up

    A burrito all rolled up sitting on a piece of parchment paper on a cutting board with a jar of salsa next to it.

    Fill the tortilla with a spoonful of rice and beans then top with a couple fried green tomato strips. Fold the sides in then roll it up to close.

    toast the burrito

    Don’t skip this final step! Heat your comal or cast iron skillet or dry frying pan over medium-high heat. Place the burrito seam-side down and let it toast. Just leave it alone for a minute or two until it is golden and crisp. Flip and toast the other side.

    Remove from heat and serve!

    how to fry a burrito

    Okay, so you want to go chimichanga? Repeat the toasting step, except do it with oil instead of in a dry pan.

    Heat about 1/2 inch of oil in a frying pan over medium heat. Add the burrito, seam-side-down and let it cook until golden and crispy. Flip and fry the other side. Drain on paper towels and dig in!

    These are extra good with a squeeze of lime juice.

    More vegetarian recipes to try!

    What are your favorite vegetarian burrito fillings?

    Bell pepper? One that sheds lettuce? Do tell, I’d love to know. Snap me a pic and tag me @holajalapeno and #holajalapeno on Instagram so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

    A half of a burrito with a bite taken out of one side on a piece of parchment paper and some sour cream and salsa next to it.

    Fried Green Tomato Burritos

    Yield: 4-6 Servings
    Prep Time: 30 minutes
    Cook Time: 20 minutes
    Total Time: 50 minutes

    These Fried Green Tomato Burritos are stuffed with crispy strips of fried tart tomatoes, rice, and beans. Any number of salsas or guac would be great too!

    Ingredients

    Optional Add-ins

    • Crumbled queso fresco
    • Fresh cilantro leaves and tender stems
    • Grated Cotija cheese
    • Sliced Fresno chiles or jalapeños

    Instructions

    1. Prep tomatoes. Core the tomatoes and cut into 1/2-inch-thick slices, then cut into 1-inch-thick strips making finger-shaped matchsticks. Season with salt and pepper.
    2. Season flour. Combine flour, thyme, and chipotle powder in a shallow dish and season with salt and pepper.
    3. Beat eggs. Crack eggs into a separate shallow dish. Add 2 tablespoons water and season with salt and pepper. Beat until smooth.
    4. Season bread crumbs. Place panko in a third shallow dish and season with salt and pepper.
    5. Prep baking sheet. Line a baking sheet with several layers of paper towel and set aside.
    6. Bread tomatoes. Heat oil in a large frying pan over medium heat. While oil is heating place a few tomato strips in the flour mixture, tossing to coat on all sides. Knock off any excess flour and place in the egg, turning to coat on all sides. Finally transfer the strips to the panko and press to coat the tomato on all sides.
    7. Fry tomatoes. The oil is hot enough if a cube of bread browns in 30 seconds. When the oil is ready, place a few tomato strips in the oil (don't crowd the pan). Brown on one side (about 2-3 minutes) then flip and brown on the other side. Keep turning the strips until they are brown all over.
    8. Drain tomatoes. Remove tomato with tongs or a spatula, letting any excess oil drip back into the pan. Place on the prepared baking sheet and sprinkle with salt. Repeat with the remaining strips. If the tomato pieces start browning too quickly, lower the heat.
    9. Assemble burritos. To make the burritos, warm the tortillas over medium heat in a dry cast iron skillet or comal until they are lightly toasted on both sides. Place 1/4 cup of rice and 1/4 cup of beans in the lower third of the tortilla. Top with a few tomato strips and any or all of the optional add-ins you'd like. Fold the sides over, fold the bottom up over the sides then roll the tortilla away from you to close.
    10. Toast burrito. Toast the burrito seam-side-down, in the dry skillet to crisp the bottom, then flip and crisp the top, about a minute more. Serve immediately with salsa.

    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: 1353Total Fat: 59gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 37gCholesterol: 125mgSodium: 2641mgCarbohydrates: 163gFiber: 24gSugar: 15gProtein: 47g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican-American / Category: Plant Based Mexican

    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!

    Dairy-Free Concha Recipe {Mexican Pan Dulce}

    by 2 Comments

    This dairy-free Concha recipe will take you step-by-step through how to make this soft and pillowy Mexican sweet bread at home. They taste exactly like the lightly sweetened bread roll with the crunchy topping you find at your local Mexican bakery—but dairy-free!

    The last time Armando and I were in Mexico City we ate and we ate and we ate.

    Our last stop before heading to the airport was to Maque Cafe, a sweet little breakfast spot where the servers weave through the tables on the tree-lined street with overflowing trays of pan dulce.

    I’ve wanted to recreate the conchas we had there for the longest time. They had the most bouncy, springy crumb with a crunchy, delicate topping. Ideal for dipping into hot chocolate or atole.

    A concha roll torn open so you can see the inside sitting on a parchment-lined baking sheet.

    I wanted to recreate all this but also make them dairy-free so Armando could enjoy them right along with me.

    If you’re not concerned with making them dairy-free you can always swap the vegan butter/vegetable shortening with unsalted butter and the plant-based milk with whole milk.

    Should we jump in?

    what is a concha?

    Several concha rolls sitting on parchment lined baking sheets.

    Mexican conchas are one type of pan dulce or sweet bread that are enjoyed for breakfast, dessert, or as a snack.

    They start with a lightly sweetened, yeasted bread roll that is topped with a crumbly flavored topping.

    The topping is almost like sugar cookie dough, just without any egg, and can be any number of flavors and colors.

    The most traditional are white (vanilla) and brown (chocolate).

    ingredients

    The ingredients to make concha rolls sitting on a marble table. Brown eggs in a carton, flour, yeast, salt, sugar, vanilla extract, and butter

    The ingredients list for making conchas is pretty basic. I used freeze-dried fruits to make different flavored toppings but that is optional. Here’s what you’ll need:

    how to make the concha dough

    A glass bowl sitting on a marble table with bread dough inside of it. The bowl has been greased with butter and there is a napkin beside it.

    Before you start this project, make sure to give yourself plenty of time.

    The dough will need to rise for a few hours before forming into the rolls and a couple hours more before baking.

    To get started, combine the dough ingredients (except the plant-based butter) in the bowl of a stand mixer fitted with the dough hook attachment.

    Mix on low until combined, then increase the mixer speed to medium and slowly start adding the butter a little at a time, letting the first piece of butter mix completely into the dough before adding the next.

    After the last piece of butter has been combined, let the dough continue kneading for 8 minutes.

    Grease a large bowl. Transfer dough to the bowl, and cover with plastic wrap. Let the dough rise in a warm place until it doubles in size, about 4-5 hours.

    how to make the topping

    Several small bowls of concha topping sitting on a marble table. Each bowl has a different color, pink, purple, brown, white, and yellow.

    To make the topping, add all the ingredients (except the flavorings) to the stand mixer. And beat until combined.

    A lot of conchas recipes use food coloring to make the different shades of toppings but I thought it would be fun and more delicious to use freeze-dried fruits.

    You can completely skip this step and make all the topping vanilla flavored or make half vanilla and add cocoa powder to the other half to make them chocolate.

    If you want to try using the freeze-dried fruit, grind 1/4 cup of the fruit in a clean coffee grinder or food processor until it is a very fine powder.

    Knead this powder into 1/2 cup of the topping with your hands in a small bowl until well combined.

    how to assemble and bake

    A glass bowl filled with risen bread dough that is covered in plastic wrap sitting on a marble table with a cloth napkin next to it.

    Once the dough has doubled in size, now it’s time to form it into rolls.

    The most accurate way to make rolls of even size is to weigh the dough (I use this handy scale) and then divide that number by 12. For me, I got about 38 ounces total, which meant rolls about 3 ounces each.

    If you don’t have a scale you can eyeball it, but you want to end up with 12 rolls.

    To form the rolls

    I thought this method that Joy used to form her conchas was just brilliant. Here’s how she did it:

    A hand holding a ball of bread dough with the top of the dough forming a nipple.

    Take one piece of dough and pinch all the ends together at one end to create a firm, round ball with a nipple on one side.

    A hand wrapped around a piece of bread dough on a marble table.

    Flip the ball nipple-side-down on the counter and gently roll the ball to flatten it. As Joy described it, “like you are playing air hockey”.

    Place the rolls on two baking sheets giving them plenty of room in between. Beat the remaining egg and brush each roll with egg wash. 

    Now for the topping

    A white tortilla press with a circle of pink dough in the middle and a bowl of the pink dough next to it with a cookie scoop in the bowl.

    The easiest way to get an even topping layer is to use a tortilla press.

    If you don’t have one you can roll the topping with a rolling pin into a 1/4-inch thick circle.

    Decorate the rolls

    12 Concha rolls of different colors (yellow, purple, pink, brown, and white) sitting on parchment lined baking sheets.

    Gently form the topping around the top and edge of the roll.

    You can buy a stencil to create the design on top or use a sharp pairing knife like I did to create the design.

    Go with the traditional shell design or anything else you want to try—have fun with it! Cut through the topping, but not the roll. Repeat with remaining topping and rolls. 

    Cover with a kitchen towel and let rise another 2 hours.

    Heat oven to 350°F. Place rolls in preheated oven and bake 25-30 minutes.

    a word about using yeast

    A concha on a parchment-lined baking sheet

    I have found that the longer, slower rise when making yeasted doughs results in a much more flavorful bread.

    To achieve this, I don’t activate my dry yeast before mixing it with the flour and other ingredients.

    Typically a yeasted dough recipe will have you warm the liquid to about 105°F and sprinkle the yeast on top which wakes the yeast up and gets it to start doing its work of releasing carbon dioxide. In other words, activating it.

    I skip this step and simply combine all the ingredients together. I still warm the milk—this will assist in getting things going— but don’t have it sit with the yeast just mix it in with the other ingredients.

    The result is a very slow rise, giving the dough lots of time to ferment and become more complex and flavorful.

    If you are in a hurry however, you can warm the milk, sprinkle the yeast on top. Let it sit 5-10 minutes or until it becomes creamy and bubbly. Then proceed with the recipe. This should cut the rise time in half.

    more mexican breakfast recipes to try!

    don’t be self-conchas

    Making conchas is fun! I hope this step-by-step recipe has given you the confidence to give it a try. When you do, don’t forget to snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

    A concha roll torn open so you can see the inside sitting on a parchment-lined baking sheet.

    Dairy-Free Concha Recipe {Mexican Pan Dulce}

    Yield: 12 servings
    Prep Time: 1 hour
    Cook Time: 25 minutes
    Total Time: 1 hour 25 minutes

    This dairy-free Concha recipe will take you step-by-step through how to make this soft and pillowy Mexican sweet bread at home. They taste exactly like the lightly sweetened bread roll with the crunchy topping you find at your local Mexican bakery—but dairy-free!

    Ingredients

    For the dough: 

    For the topping: 

    • 1 1/4 cups all purpose flour
    • 1 stick (8 tablespoons) plant-based butter, room temperature
    • 3/4 cup granulated sugar
    • 2 tablespoons plant-based milk
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon baking powder

    Mix ins (optional):

    • 2 tablespoons cocoa powder
    • 1/4 cup (or more depending on how many flavors you want to do) freeze-dried fruit such as freeze-dried raspberries, blueberries, and/or mango

    Instructions

    1. Mix the dough. Combine flour, milk, sugar, 2 of the eggs, the yeast, vanilla extract, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Mix on low until the ingredients are combined. 
    2. Add the butter. With the machine running, begin adding the butter a piece at a time, letting the first piece mix in before adding the next. 
    3. Knead. Once all the butter has been added, increase the speed to medium and knead the dough for 8 minutes. 
    4. The first rise. Grease a large bowl, add the dough and turn in the bowl to cover in oil. Cover bowl with plastic wrap and let rise in a warm place until doubled in size, about 4-5 hours. 
    5. Make the topping. Combine flour, butter, sugar, milk, vanilla, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. Mix until combined. 
    6. Add flavorings. If you want to add cocoa powder, mix 2 tablespoons of cocoa powder to 1/2 cup of the topping. Knead the cocoa powder in with your hands in a separate bowl until well combined. 
    7. To use freeze-dried fruit: Grind 1/4 cup of freeze-dried fruit in a clean coffee grinder or food processor until it is in a fine powder. Measure 1/2 cup of the topping into a separate bowl and add fruit powder. Knead into the topping until it is well combined. You can make as many flavors as you'd like. I was able to make 3 fruit flavors, chocolate, and vanilla with this amount of topping. 
    8. Divide the dough. Once the dough has doubled in size, place dough on the counter and divide into 12 equal-sized pieces. The easiest way to do this is to weigh the dough on a kitchen scale, divide that number by 12, and then weigh out the pieces accordingly. 
    9. Form the rolls. Taking one piece of dough and pinch all the ends together at one end to create a firm, round ball with a nipple on one side. Flip the ball nipple-side down on the counter and gently roll the ball to flatten it.  Repeat with remaining dough pieces. 
    10. Place on baking sheets. Line two baking sheets with parchment paper. Place the rolls (6 on each baking sheet) with plenty of space in between. Beat the remaining egg and brush each roll with egg wash. 
    11. Press the topping. The easiest way to get an even topping layer is to use a tortilla press. If you don't have one you can roll the topping with a rolling pin into a 1/4-inch thick circle. If you do have a tortilla press, scoop 2 tablespoons of the topping and press into a ball. The topping should be dry but still hold together. If it is completely falling apart on you, add 1/2 teaspoon of milk and try again. Place the topping ball between two sheets of plastic on a tortilla press and press into a 1/4-inch thick circle. Remove plastic and place evenly on a roll. 
    12. Decorate the rolls. Gently form the topping around the top and edge of the roll. You can buy a stencil to create the design on top or use a sharp pairing knife like I did to create the design. Go with the traditional shell design or anything else you want to try—have fun with it! Cut through the topping, but not the roll. Repeat with remaining topping and rolls. 
    13. Second rise. Cover the rolls with kitchen towels and let rise in a warm place until almost doubled in size, about 1-2 hours. 
    14. Heat oven. Heat oven to 350°F and arrange the racks in the upper and lower third of the oven. 
    15. Bake. Once conchas are risen, remove kitchen towels and place in the oven on the arranged racks. Bake for 20-30 minutes, switching the pans halfway through. Conchas are ready when they are golden and firm to the touch and sound hollow when you tap on the bottom. 

    Notes

    If you'd like to make the dough ahead, make the recipe up to the first rise. Refrigerate and continue with the recipe the next day. 

    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 138Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 28mgCarbohydrates: 26gFiber: 2gSugar: 14gProtein: 2g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: Breakfast

    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!

    Vegan Atole {Warm Cinnamon and Corn Drink}

    by 2 Comments

    How to make Atole at home! This warm Mexican drink combines cinnamon, piloncillo, and masa harina for a creamy warming cup of comfort. Use plant-based milk for a vegan alternative. Great for breakfast, a snack, or lovely way to wind down at the end of the day.

    This time of year can be tough on a lot of us.

    The continuing cold weather, the long gray days, the brown sludge of it all.

    Here in Southern California the weather is pretty lovely all the time, but my years and years of living in cold climates has left a lasting memory of how tough the end of February and beginning of March can be.

    Even if we aren’t suffering from winter fatigue, pandemic fatigue is prevalent everywhere.

    Which is why this is the perfect time for a hug in a mug: a warm, creamy cup of Mexican atole.

    A girl and a dog sitting on a rug on the floor. The girl has a blanket wrapped around her and is holding a mug of atole.

    what is atole?

    In the US when we need a bit of coziness we turn to a steaming cup of hot cocoa. In Mexico and Central America, its atole that soothes the soul.

    Atole (pronounced ah-TOL-eh) at it’s most basic, is a warm drink made of ground field corn.

    Corn atoles have been enjoyed for thousands of years and there are lots of flavor variations from Mexican chocolate atole, called Champurrado, to fruit atoles, to ones sweetened with vanilla extract to even Atole de Galleta María, flavored with crushed vanilla cookies.

    Atole is popular during the chilly winter holidays like Day of the Dead and Christmas and most commonly served with sweet tamales for dessert.

    A black book with gold lettering and design sitting on a wood table. The title of the book is Beverages of Oaxaca by Salvador Cueva and Ricardo Bonilla.

    If you are interested in learning more about Atoles and other Mexican drinks, I highly recommend the book Beverages of Oaxaca by Salvador Cueva and Ricardo Bonilla.

    It is a fascinating look at the traditional beverages made and enjoyed in this part of Mexico and features several atole recipes.

    Ingredients to make atole on a wood table, including, masa harina, piloncillo, canela, and a large red pot with milk and a whisk in ti.

    what you’ll need to make this atole recipe

    Traditionally, atole is made by simmering dried field corn (the nutrient-dense type of corn used to make tortillas, pozole, tamales, etc.) in water, then grinding that corn.

    This finely ground corn then gets simmered with water and other flavorings to make a creamy, rich drink.

    We are going to make a much simpler version by using masa harina instead of the whole corn and flavor it with cinnamon sticks and piloncillo.

    Here’s what you’ll need:

    Plant-Based Milk. To make a nice creamy base (but keep it vegan) we are going to use a plant-based milk like almond milk or coconut milk mixed with water.

    If you want to use regular whole milk that works too.

    Cones of piloncillo, a raw cane sugar, in a large Mason jar with the lid off sitting on a wood table next to some sticks of cinnamon.

    Piloncillo. Piloncillo is raw cane sugar that is formed into cone shapes. Look for the smaller 1/2 ounce cones at your local Latin market so you can add them whole to the atole.

    Grating or chopping Piloncillo is nearly impossible. You can also substitute dark brown sugar is you can’t find it.

    For more information about authentic Mexican ingredients, check out my Mexican Pantry Guide.

    Canela. Canela are long sticks of Ceylon cinnamon. They are more floral and fragrant than Cassia cinnamon sticks which are more common.

    Look for canela in the produce section of Latin markets. Use Cassia cinnamon sticks or ground cinnamon as a substitute.

    Masa Harina. Finely ground corn flour used to make tortillas, tamales, and more. This is widely available in almost any grocery store now. It is not the same as cornmeal or corn starch.

    Kosher Salt. Just a bit to bring out the corn flavor.

    A girl in a pink sweater with a blanket wrapped around her holding a blue mug filled with atole and a cinnamon stick sitting in the mug.

    how to make it!

    This is a very easy version that can be made in under 10 minutes. Here’s how:

    1. In a large saucepan combine almond milk, water, piloncillo, and canela. Bring to a boil over medium high heat.
    2. Reduce heat so the milk mixture is just simmering, and whisk to dissolve the piloncillo.
    3. Add masa harina a little at a time while whisking constantly. Continue whisking a minute or two until the atole is starting to thicken.
    4. Remove from heat and ladle into mugs.
    5. You can strain the atole if you want to get rid of the canela pieces or the masa harina has formed any lumps.
    A blue mug of atole with a cinnamon stick in it and a hand holding the handle of the mug.

    when to enjoy atole

    Anytime!

    No seriously, this hot corn drink is delicious whenever you need a pick-me-up but I really love it like Bricia Lopez suggested in her book, Oaxaca, with a shot of espresso for breakfast.

    This recipe makes 4-6 cups so I like to make a batch on Sunday. Have a cup right away then let the mixture cool and stick in the refrigerator. All I have to do is warm some up whenever the urge hits.

    The atole will keep covered in the refrigerator for up to a week.

    A mug of atole with a cinnamon stick sticking in the mug sitting on a wood table with a small plate of oranges behind it.

    more alcohol-free mexican drinks to try!

    keep calm and cozy

    Ready to try a comforting cup of atole? When you do please let me know 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) !

    A mug of atole with a cinnamon stick sticking in the mug sitting on a wood table with a small plate of oranges behind it.

    Vegan Atole {Warm Cinnamon and Corn Drink}

    Yield: 6 servings
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes

    How to make Atole at home! This warm Mexican drink combines cinnamon, piloncillo, and masa harina for a creamy warming cup of comfort. Use plant-based milk for a vegan alternative. Great for breakfast, a snack, or lovely way to wind down at the end of the day. 

    Ingredients

    Instructions

    1. Simmer milk mixture. Combine milk, water, piloncillo, canela, and salt in a large saucepan and bring to a boil over medium-high heat. Reduce heat to a simmer and whisk to dissolve piloncillo. 
    2. Add masa harina. Slowly add masa harina while whisking constantly with a wire whisk. Continue whisking until mixture is smooth and has thickened slightly, about 2-3 minutes. 
    3. Enjoy! Ladle into mugs and enjoy. 

    Notes

    If atole is lumpy or you'd like to get rid of the canela pieces, you can strain the mixture through a fine mesh strainer before drinking. 

    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 87Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 91mgCarbohydrates: 9gFiber: 1gSugar: 0gProtein: 6g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: Drink

    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!

    Easy Jalapeño Avocado Salsa Recipe

    by Leave a Comment

    If you’ve been hunting for an easy Avocado Salsa recipe, look no further!  Ripe avocado, fresh cilantro, and lots of spicy jalapeños make this completely irresistible. This avocado salsa is as perfect on a tortilla chip as it is over a piece of grilled salmon.

    Having an avocado tree in your backyard has many benefits (as you might imagine). The biggest, of course, being avocados at your fingertips whenever the urge hits.

    The minuscule downside however, is one windy day can bring down way more avocados than we can possibly consume before they are overripe.

    About a week ago we had just such a blustery day. About 20 avocados fell from the tree. Since then I’ve made deviled eggs, chocolate chip cookies, and pickles (of all things). It goes without saying I’ve also made loads of guacamole but last Thursday I wanted to put those ingredients together in a different way to serve with a sheet pan of chicken fajitas we were having. This simple avocado salsa with a kick was just that kind of thing.

    Overhead image of a baking sheet with strips of chicken, peppers, Pierogies, lime wedges, and a bowl of avocado salsa on it.

    jalapeno avocado salsa ingredients

    To make a simple green sauce, I’ve kept the ingredients to just the basics of a classically tasty salsa. Here’s what you’ll need:

    • Ripe avocados
    • Jalapeños
    • Tomatillos
    • Cilantro
    • White onion
    • Lime
    • Salt

    The tomatillos are left raw and chopped small for a nice hit of crunch and acid. The cilantro, lime, and jalapenos add herbaceous notes and a kick of heat.

    how can I tell when an avocado is ripe?

    Picking the perfect creamy green avocado can trip some people up, but it really is quite easy.

    The avocado should be heavy for its size and softer on the stem end then on the wider pit end. When you gently squeeze the whole fruit in your palm it should feel like if you were squeezing a stick of butter that has been sitting out at room temperature for about an hour—not hard and definitely not mushy.

    pro tip*

    To speed up the ripening process, stick avocados in a paper bag with a banana, close tightly and let sit on the counter until ripe. I know it sounds weird, but the ethylene released from the banana promotes ripening.

    An overhead image of a bowl of avocado salsa with a spoon in the bowl sitting on a baking sheet on a wood table.

    how to make avocado salsa

    Cut the avocados in half and squeeze the side that has the pit in it just until the pit falls out. Holding the avocado half in one hand make 4 or 5 vertical incisions through the avocado with a pairing knife—not all the way through the skin, just the flesh. Now make 4-5 horizontal incisions to make even squares. Take a soup spoon and scoop out the diced avocado into a medium bowl and throw away the skin.

    Chop the remaining ingredients, and add it to the bowl with the lime juice and avocado. Stir everything together. That’s it!

    Feel free to remove the seeds from the jalapeños or lessen the amount if you’d like it less spicy.

    variations

    This idea can really be spun in so many different directions. I’m sure you are already thinking about how to put your own twist on it with what you have in your fridge right now! To get you started here’s a few suggestions:

    Turn it into a taco salad! Add chopped romaine, a few cherry tomatoes, some crispy tortilla strips, a sprinkling of queso fresco or feta cheese and use the salsa as a dressing. Toss it all together with a drizzle of olive oil and a sprinkling of salt and pepper on top.

    Make it creamy! Instead of leaving the salsa chunky, add all the ingredients to a blender or food processor, add a heaping spoonful of sour cream and blend until smooth.

    An overhead image of a sheet pan of chicken fajitas with Pierogies and a bowl of avocado salsa sitting on the sheet pan.

    how do I keep it from turning brown?

    Anything with avocados will turn brown the longer it is exposed to oxygen.

    To prevent this from happening take a piece of plastic wrap and press it directly over the surface of the salsa so the plastic is touching the salsa. Then take another piece of plastic wrap and wrap it tightly over the bowl. This should give you at least a day or two to enjoy the avocado salsa.

    more mexican salsa recipes to try!

    one bite of spicy avocado salsa

    And you’ll be hooked! I can say from experience, if you make this once, you’ll definitely be making it again. When you do, share it with me on Instagram @holajalapeno and #holajalapeno or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !

    An overhead image of a bowl of avocado salsa with a spoon in the bowl sitting on a baking sheet on a wood table.

    Easy Jalapeño Avocado Salsa Recipe

    Yield: 6 servings
    Prep Time: 10 minutes
    Total Time: 10 minutes

    If you’ve been hunting for an easy Avocado Salsa recipe, look no further! Ripe avocado, fresh cilantro, and lots of spicy jalapeños.

    Ingredients

    • 2 ripe avocados, peeled, pitted, and chopped
    • 2 jalapeños, minced (remove seeds if you’d like it less spicy)
    • 2 tomatillos, husks removed, rinsed, and diced
    • 1/2 cup chopped cilantro
    • 1/4 white onion, minced
    • juice of 1 lime
    • 1 1/2 teaspoons kosher salt

    Instructions

    Mix together. Combine all ingredients in a medium bowl. Taste and add more salt or lime juice if needed.

    Enjoy! Serve immediately or press a piece of plastic wrap directly on the surface of the salsa and refrigerate for up to 1 day.

    Nutrition Information:

    Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: salsa

    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!

    Sweet Potato and Bacon Gorditas

    by Leave a Comment

    This delicious, gluten-free, dairy-free recipe for sweet potato and bacon gorditas can be stuffed with anything from braised beef to scrambled eggs! Flavored with roasted, mashed sweet potato and bits of crisp bacon, these are the most divine gorditas ever. Step-by-step instructions included! 

    It never ceases to amaze me the endless meals that can be made with a couple cups of masa harina and hot water.

    I’m sure there’s an official count out there somewhere, but the number of Mexican recipes that start with masa has to be in the hundreds—if anyone knows, leave me a comment, I’d love to find out.

    From corn tortillas to tamales, sopes to chochoyotes, I have never met a masa-based recipe I haven’t immediately fallen in love with. So when Susana Villasuso posted this recipe for Sweet Potato Gorditas I knew I had to give them a try.

    Her recipe is elegant, with a touch of coconut oil and caramel flavors of the roasted sweet potato.

    Somewhere along the line I started adding bits of crispy bacon and swapping bacon grease for the coconut oil and they went in a whole other delicious direction.

    what are gorditas?

    Essentially, a gordita is like a really thick tortilla made from nixtamilized corn flour called masa harina.

    These corn cakes are split open to create a pocket inside which can be filled with anything from refried beans to chicken mole.

    They are formed using a tortilla press and then shallow fried or lightly toasted in a dry, hot skillet, like how you would cook corn tortillas, until light brown and cooked through.

    Two gorditas stuffed with potatoes, spinach, and shredded beef sitting on a wood cutting board.

    mixing the dough

    The first step to make Mexican gorditas is mixing the dough. This is the most important step in the entire process and one that requires practice because it’s mainly how it feels to know if it’s right.

    Your dough probably won’t be perfect the first time, but that’s okay. The nice thing about this dough is you can adjust as you go along. Adding more masa harina or water if it is too dry or too wet.

    Because we are adding sweet potatoes and bacon to this recipe, we prep those ingredients first. Roast a whole sweet potato in the oven until very soft and crisp a few slices of bacon.

    Then combine the masa harina, mashed, roasted sweet potato, hot water, salt, and reserved bacon grease in a large bowl.

    Work the ingredients together with a wooden spoon to start, then use your hand to knead the dough for at least a minute or two. I like to knead the dough on a clean working surface like you would bread dough.

    Chop the bacon super fine and knead it into the dough.

    Now do a test: roll a piece of dough into a ball. If the dough cracks all over it is too dry. Add more water, a tablespoon or so at a time. If the dough is so sticky you can barely roll it, it is too wet. Add more masa harina, a tablespoon at a time until it stops sticking like crazy to your hands.

    I will say, it is better to have the dough too wet then too dry. So if you are unsure, a little sticky is better.

    Keep the dough covered with plastic wrap while you’re working to prevent it from drying out.

    Masa Harina, bacon grease, and mashed sweet potatoes in a bowl with a wood spoon sitting in the bowl.

    forming the gorditas

    Like I mentioned, the easiest way to form the gorditas is with a tortilla press. If you don’t have one, you can use any heavy, wide object like a frying pan or baking dish.

    You can also try flattening them by pressing the dough back and forth between your palms until they are the thickness you like.

    You want them to be thicker than a tortilla, about 1/2 inch thick.

    Begin by rolling a lime-sized piece of dough into a ball. You can roll all the dough into balls at once or do one at a time.

    Line the tortilla press with two pieces of thick plastic (like a Ziplock bag cut in half).

    Place the dough balls, one at a time, in between the two pieces of plastic in the tortilla press and flatten to about 1/2-inch thick.

    cooking the gorditas

    Many people like deep frying gorditas, but I think they are best cooked in a dry, hot pan.

    Heat a comal or cast iron skillet over medium high heat until very hot, but not smoking.

    Add the gorditas, a couple at a time, and cook until brown spots form and they easily move around, about 2-3 minutes. Flip and repeat on the other side.

    Remove the gorditas from the pan and while they are still warm, make a pocket in the middle by slicing them in half with a pairing knife—don’t slice all the way through.

    This pocket is where your filling will go.

    Two sweet potato gorditas sitting on a wood cutting board filled with shredded beef, potatoes, and kale with a white bowl behind them.

    what to fill them with!

    so, ready to give these gorditas a try? 

    What do you think? Are you feeling inspired to head into the kitchen? I’d love to hear about your gordita adventures! Post a picture to Instagram and tag @holajalapeno and #holajalapeno or leave me a comment below!

    This delicious, gluten-free, dairy-free recipe for sweet potato and bacon gorditas can be stuffed with anything from braised beef to scrambled eggs! Flavored with roasted, mashed sweet potato and bits of crisp bacon, these are the most divine gorditas ever. Step-by-step instructions included! #gorditas #gorditarecipe #mexicanrecipe #mexicanfood

    Sweet Potato and Bacon Gorditas

    Yield: 12-14 gorditas
    Prep Time: 1 hour
    Cook Time: 20 minutes
    Total Time: 1 hour 20 minutes

    This delicious, gluten-free, dairy-free recipe for sweet potato and bacon gorditas can be stuffed with anything from braised beef to scrambled eggs! Flavored with roasted, mashed sweet potato and bits of crisp bacon, these are the most divine gorditas ever. Step-by-step instructions included!

    Ingredients

    • 1 medium sweet potato, scrubbed clean
    • 4 slices bacon
    • 2 cups masa harina
    • 1 cup hot water
    • 1 teaspoon kosher salt

    Instructions

    Roast the sweet potato. Heat oven to 400°F. Place sweet potato in a oven-safe frying pan and prick all over with a fork. Roast until very soft, about 1 hour. Remove and let cool slightly. This can be done a day in advance.

    Mash the sweet potato. Peel the skin and mash sweet potato with a potato masher or fork. Measure 1 cup of sweet potato puree.

    Cook bacon. Cook the bacon over medium heat in a frying pan until crisp. Remove to a plate lined with paper towels and save bacon grease in the pan. Chop bacon into small pieces

    Mix the dough. Combine 1 cup mashed sweet potato, masa harina, hot water, salt, and 2 tablespoons reserved bacon grease in a large bowl. Mix together with a wooden spoon until it is well combined.

    Knead the dough. Turn dough out onto a clean work surface and knead with your palm for a minute or two to really hydrate the flour. Test to see if it is the right consistency by forming a ball with a piece of dough. If it cracks all over, knead in more water, a tablespoon at a time. If it sticky very badly to your hands, add more masa harina a tablespoon at a time until it is moist, but not too sticky. It is better to have it more wet than dry.

    Knead in bacon bits then cover with plastic wrap to prevent it from drying out.

    Heat the pan. Heat a comal or cast iron skillet over medium-high heat until hot, but not smoking. Turn the heat down if it gets too hot.

    Form the gorditas. Tear off a lime-sized piece of dough and roll into a ball. Place the ball between to sheets of thick plastic, like a Ziplock bag cut in half, then place inside a tortilla press. Press down gently until it is about 1/2 inch thick.

    Cook the gorditas. Place gordita on the hot comal and cook undisturbed, until lightly browned and easily moves around the pan, about 2-3 minutes. Repeat on the other side.

    Split and fill the gorditas. While still warm, form a pocket in the gordita by splitting in half with a pairing knife—don't cut all the way through! Fill with your favorite warmed filling and enjoy!

    Nutrition Information:

    Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

    Did you make this recipe?

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    © Kate Ramos
    Cuisine: Mexican

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