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The Best Crispy Instant Pot Carnitas Recipe

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These richly spiced Instant Pot Carnitas are full of flavor and ready in a fraction of the time. Orange zest, cumin, and guajillo chiles make these pork carnitas exceptionally delicious. Finishing them in the Air Fryer (or under the broiler) gives incredibly crisp edges. You are going to love this recipe! {Last updated, November 22, 2021}

What if I told you I could make your favorite Instant Pot Pork Carnitas even easier?!

This orange zest and guajillo spiced carnitas meat doesn’t only have the tenderness you love, but also the crispy edges that you could only get by transferring the meat to the broiler or stove top—until now.

A bowl of pork carnitas with cilantro sitting on a wood table with small white bowls of salsa and pickled jalapeños behind it.

introducing the instant pot duo crisp + air fryer

When it comes to kitchen appliances, I like to keep things to a minimum. I have a tiny kitchen so if it doesn’t make my life significantly better, I don’t buy it.

That being said, I’m going to go out on a limb here and declare the Instant Pot Duo Crisp + Air Fryer to be the most useful addition to my kitchen in a long time.

It really is the best of all possible worlds. Its eleven functions do just about every kitchen task.

This one device can saute, pressure cook, fry, roast, I’m not going to name them all, but you get the picture.

It would be absolutely perfect for anyone with very little kitchen skills or space—I’m thinking dorm room or studio apartment kind of situation. Let me demonstrate with our carnitas recipe.

A green tray filled with pork carnitas tacos garnished with chopped red onions and lime wedges sitting on a rainbow stripped placemat.

the problem with pork carnitas instant pot recipes

A traditional Instant Pot does make deliciously tender pork carnitas in a fraction of the time, I give you that. Way faster then you could ever make in a Dutch oven.

However, if you are used to an authentic carnitas recipe you know the best part is the combination of juicy tender insides and crispy, crackling edges.

You used to have to take the meat out of the Instant Pot and place it under the broiler. With the new Instant Pot Duo Crisp + Air Fryer you can get the crispy edges you crave right in the same pot!

what you’ll need to make it

equipment

Obviously the Instant Pot is key. Other than that you’ll need:

ingredients

  • Fresh pork lard, for that authentic carnitas flavor. Most Latin markets sell rendered lard at the butcher counter. I don’t recommend the shelf-stable white blocks of lard which have lots of preservatives and can be very waxy. If you can’t get fresh lard substitute vegetable oil instead.
  • Pork Shoulder (scroll down for more info on what cut of pork is best).
  • Onions
  • Orange zest or substitute 1/4 cup orange juice
  • Guajillo chile powder or your favorite chili powder
  • Salt and pepper
  • Ground cumin
  • Dried epazote
An overhead image of a bowl of pork carnitas garnished with sprigs of cilantro sitting on a wood table with a bowl of salsa next to it.

but how do you make a pork carnitas recipe in one pot?

The secret to the new Instant Pot Duo Crisp +Air Fryer is its two different lids. You start with the traditional pressure cooker lid then switch to the air fryer lid for the final crisp. Here’s how it works:

step 1:

Combine your spice mix and season the pork on all sides. It will seem like a lot but use all the spice mix.

Sauté the onions with the lard on the sauté setting to bring out their sweetness.

step 2:

Add the pork. You won’t need to add any extra liquid like chicken broth as the pork will release fat as it cooks.

Place the Instant Pot pressure cooker lid on and set the pressure cooker setting to high.

Cover and cook. It will take about 15 minutes for the machine to come to pressure then cook on high pressure for 1 hour and 15 minutes (scroll down for which cut of pork to use and how to cook the pork even faster).

Natural release pressure for at least 10 minutes (I think it’s best to wait 30 minutes if you have the time) then you can quick release the remaining pressure.

Carefully remove the pressure cooker lid and transfer pork to a large plate or baking sheet with a slotted spoon or kitchen tongs. Pour the cooking liquid into a heatproof container and save for later. Remove the bone (if using) and shred the meat.

step 3:

Return the shredded pork to the stainless steel Instant Pot insert, cover with the Air Fryer lid and set to Air Fry at 400°F for 12 minutes. Fry until the edges are nice and crisp. #DinnerDone

what kind of pork to use for carnitas

The cut of meat I like to use is a bone-in pork shoulder with the skin-on, for maximum flavor, but cooking a whole bone-in shoulder takes longer.

The cooking times are different for boneless pork butt. If you are in a super rush, use boneless pork shoulder or boston butt, and cut into pieces. 2 inch-thick pieces of pork take 15 minutes per pound.

If you are starting out with frozen pork, that’s okay too, just add 20 minutes to the cook time.

did I mention this instant pot pork carnitas recipe is healthier too?

The reason we love our Instant Pot is in the name—Instant! It saves us buckets of time and helps get dinner on the table quicker but crisping the carnitas meat in the Air Fryer uses a fraction of the fat as well.

Less excess fat means the whole meal is lower in saturated fat but just as delicious.

A bowl of pork carnitas garnished with cilantro sprigs and a bowl of pickled jalapeños and carrots sitting inside the bigger bowl.

how to serve the carnitas

All you really need to devour these Instant Pot Carnitas are some warm corn tortillas, a minced red onion for sprinkling on top of your carnitas tacos and some pickled jalapeños and carrots alongside.

They also make amazing burrito bowls made with Coconut-Cilantro Rice and lots of limes for squeezing lime juice over everything.

Pile the carnitas on a soft bolillo roll with—hear me out—Pickled Avocado (!) for an incredible Mexican pulled pork sandwich.

A few of my favorite salsas to serve with the carnitas are my Super Simple Salsa Verde or my homemade Salsa Morita.

As far as sides to serve with the Pork Carnitas Tacos, my favorites are a doctored up can of black beans or this Beet and Persimmon Salad with Candied Peanuts is really good too.

how to make it with a standard instant pot

If you don’t have a traditional Instant Pot without the Air Fryer functions you can still make deliciously crisp pork carnitas. You will have to turn on your broiler though. Here’s how:

  1. Follow the instructions for cooking the pork in the Instant Pot using the sauté and pressure cooker settings.
  2. Heat the broiler to high.
  3. Shred the pork and lay in a single layer on a baking sheet.
  4. Crisp the pork under the broiler for 2-3 minutes or until the edges of the pork are crisp. Watch carefully and stir often to get all of the pork cooked.
  5. Toss with a 1/2 cup or so of the reserved cooking liquid then tuck into warm corn tortillas and dig in!

variations

I love this recipe for two reasons: it’s simple and it has an incredible spice mix with orange zest and cumin that I just adore. There are other spice blends you could go with for a different flavor. Here are a few suggestions:

  • SPICY BLEND: Instead of using guajillo chili powder used chipotle chili powder or arbol chili powder instead for a spicy kick.
  • SMOKEY BLEND: Add 2-3 chopped chipotle peppers in adobo to the onions after they are done cooking. Stir the chipotles in then add the pork.
  • SWEET BLEND: Add 1/4 cup brown sugar to the spice mix for a sweet finish.

more easy instant pot recipes to try!

A bowl of pork carnitas sitting on a wood table in front of an Instant Pot, some corn tortillas, and two bowls of salsa and pickled jalapenos.

the ultimate kitchen gift this holiday

If you are looking for that perfect something for the harried cook in your life, this is it (available on Amazon and Instantpot.com!). And if you’d like to be gifted one yourself, you know what to do. Already own an Instant Pot Duo Crisp + Air Fryer? Even better! Try out this pork carnitas recipe, snap a photo and share it with me by tagging #holajalapeno and @holajalapeno on Instagram or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !

An overhead image of a bowl of pork carnitas sitting on a wood table next to corn tortillas and two bowls of salsa.

Crispy Instant Pot Pork Carnitas Recipe

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

The easiest way to get the crispy-edged pork carnitas recipe we all crave is in the new Instant Pot Duo Crisp + Air Fryer. It cooks and crisps all in one! See post for how to cook it without an Air Fryer. 

Ingredients

To Serve: 

Instructions

  1. Season the pork. Combine salt, orange zest, cumin, ground chile, epazote, and black pepper in a small bowl. Season all sides of the pork shoulder with the salt mixture. 
  2. Sauté the onions. Add lard to the Instant Pot and select saute. Cook on Hi and set timer for 5 minutes. Once lard is melted add onions and saute, stirring occasionally. 
  3. Pressure cook the pork. Add pork and close with the Instant Pot Pressure Cooker lid. Set the Pressure Cook setting on Hi for 1 hour 15 minutes. It will take a minute for the Instant Pot to set the pressure, then it will begin to cook and the timer will start. 
  4. Release pressure. Let pressure release on its own slowly (or manually release the pressure if you're in a hurry). Set a strainer over a heat-proof bowl and strain out meat and onions saving the cooking liquid. Once pork is cool enough to handle, shred and return to the Instant Pot. 
  5. Air-fry the carnitas. Place Air Fryer lid on top and set to Air Fry at 400°F for 12 minutes. The Instant Pot will ring halfway through and notify you to turn the carnitas. Remove the lid and set it on the provided base—careful the bottom of the lid is hot. Toss them around with a pair of tongs to get more edges nice and crisp. If after 12 minutes they are not crisp enough set the time for 3 more minutes or until done to your liking. 
  6. Stir in reserved cooking liquid. Add a 1/2 cup or so of the cooking liquid back into the carnitas to make them nice and juicy.
  7. Serve with warm tortillas. Serve immediately with warm tortillas, chopped onions, cilantro, or your favorite garnishes. Save any remaining cooking liquid for later to reheat the carnitas or add to soup. 

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: 924Total Fat: 67gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 36gCholesterol: 274mgSodium: 207mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 71g

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

This Pork Carnitas Recipe post was created in partnership with Instant Pot. All thoughts and opinions are my own. Thank you for supporting the brands that make ¡Hola! Jalapeño possible.

Shredded Beef For Tacos {Carne Deshebrada}

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Mexican Shredded Beef for tacos, gorditas, tostadas, and more! With stove top, slow cooker, and Instant Pot instructions included. Gluten-free and super kid-friendly.

A big plate of beef tacos is really hard to beat.

Overhead image of two big beef tacos topped with mango salsa and cilantro leaves sitting on a white plate.

This recipe for Mexican Shredded Beef (or Carne Deshebrada) is the perfect thing when the weather is starting to turn and you’re ready for a warming dinner, or when you want to cook once and eat all week long.

I’ve dressed up a basic chuck roast with plenty of garlic, jalapenos, and my favorite mixture of spices like chili powder, cumin, and smoked paprika.

If you have the time to slowly braise the beef chuck on the stove, great.

If you want to set the crock pot and forget it, I’ve got you. And if you need dinner ready, like yesterday, I’ve got instructions for the Instant Pot as well.

So keep reading for a recipe for shredded beef for tacos you’ll make again and again!

Five shredded beef tacos sitting on a wooden cutting board with jalapenos sliced on top and mango and onions as well.

making shredded beef for tacos is so, so easy

This is one of those delicious recipes you should get the gist of then make it your own. It is completely adaptable to whatever you have on hand.

No smoked paprika? Use regular paprika. Don’t like anything spicy? Leave out the jalapenos. Want to swap beer as the cooking liquid for the beef broth? Go for it!

Essentially we are making slow cooked beef which, in my opinion, makes the ultimate tacos recipe.

All you need is a good-sized boneless chuck roast. If you are unfamiliar with cuts of beef a chuck roast comes from the shoulder of the cow and is what you’d use to make roast beef. This helpful cuts chart is worth checking out.

Other than the meat, you’ll need a few spices, aromatics like onions, garlic, jalapeños, beef broth, salt and pepper and about 30 minutes of hands-on cooking time.

Shredded beef for tacos sitting in a pot with a fork stuck in it and chopped cilantro on top.

how to make it on the stove top

If you’re going to be hanging around the house (and who isn’t these days), go ahead and braise the beef in a Dutch oven on the stove top.

  1. Cut the chuck roast into large chunks (about 3 inches across)
  2. Combine all the spices in a small bowl and sprinkle all over the chuck roast. If you want to do this the night before—even better!
  3. Heat the oil over medium high heat, once shimmering, add beef and brown on all sides. Remove to a plate.
  4. Add vegetables, season with salt, and cook until browned.
  5. Add beef broth and chuck roast back to pot.
  6. Cover and simmer until very tender, about 3 hours.
  7. Shred the meat using two forks, mix back into the sauce and stuff into warm tortillas. Top with a squeeze of lime juice or your favorite salsa.
Several beef tacos sitting on a wooden cutting board with a man eating tacos sitting in the background out of focus.

slow cooker shredded beef

To make this recipe in the slow cooker you follow the same instructions as above through step 4.

  1. Once the vegetables and beef are browned, transfer everything to the crock pot, making sure you get all the browned bits from the bottom of the pan (FLAVOR BOMBS)!
  2. Pour only 1 cup of the broth into the slow cooker then set the cook time for 4 hours on high or 8 hours on low.
  3. Shred and enjoy!
A large beef roast that has been cooked in a slow cooker with sliced jalapenos on top.

how to make it in the pressure cooker

The pressure cooker is the perfect method to cook this shredded beef—FAST! Here’s how:

  1. If you’re Instant pot has a sauté setting you can do steps 1-4 right in the pressure cooker pot.
  2. Only add the 1 cup of broth, like we did for the slow cooker.
  3. Set the pressure cooker setting to high and the cook time to 30 minutes.
  4. Once the cooking is done, you can either do a quick release or let it slow release for as long as you wish. The beef will be nice and tender either way.
  5. Shred and enjoy!
Overhead image of two shredded beef tacos sitting on a white plate on a wooden table.

what to make with it

Clearly tacos are one way to devour this whole pot of shredded beef. It makes about 18-20 tacos but if you want to try something else or freeze some for later are a few more ideas:

Three gorditas sitting on a wooden cutting board filled with shredded beef.

more taco recipes to try!

cook once, eat all week!

We all need recipes like this—reliable, tasty, and can be spun in a million different directions! If you try this shredded beef for tacos recipe, let me know OK? Share a photo and tag me on Instagram @holajalapeno and #holajalapeno so that I can see what you made with it!

An overhead shot of beef tacos sitting on a white plate with charred scallions and mango salsa on the side.

Mexican Shredded Beef For Tacos

Yield: 10 servings
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

Mexican Shredded Beef for tacos, gorditas, tostadas, and more! With stove top, slow cooker, and Instant Pot instructions included.

Ingredients

Instructions

Prep the beef: Combine salt, smoked paprika, chili powder, cumin, coriander, and black pepper in a small bowl. Sprinkle on all sides of the beef pieces and rub into the meat. If you can do this in advance even better. You can let it sit with the rub anywhere from 4-24 hours in the refrigerator. 

Brown the beef: Heat oil in a large Dutch oven over medium-high heat. Add the beef, leaving some room between the pieces and brown on all sides (you may have to do this in batches depending on the size of your pot). Remove to a large plate.

Brown the vegetables: Add the onions, jalapenos, and garlic. Cook until starting to brown and soften, about 5 minutes. 

Add the broth: Add broth and scrape up any browned bits that have stuck to the bottom of the pot. Return beef to pot with any juices that are on the plate. Add oregano and bay leaf. Bring to a boil, then reduce heat to low, cover and simmer. 

Braise the beef: Cook, covered, stirring every once in a while, until meat easily comes apart with a fork, about 3 hours. 

Shred the meat: Shred meat with two forks into bite-sized pieces. Taste and add more salt if needed. Stir back into the juices and enjoy tucked in warm tortillas with your favorite salsa. 

Notes

To Freeze: Transfer meat in the sauce to a freezer-safe container with a tight lid. Try to fill it to the top to keep the top from getting freezer burnt. Freeze for up to 6 months. 

For Slow Cooker and Instant Pot Instructions: See Blog Post

Recommended Products

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

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 113mgSodium: 198mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 34g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: tacos

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!

Papas con Chile {Crispy Potatoes in Red Sauce}

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Papas con Chile is a simple, delicious vegan and gluten-free dish made with crispy fried potatoes cooked in a fresh tomato sauce with jalapeños.  Enjoy as a side for breakfast or stuffed into tacos.

Don’t we all just love a good multi-purpose dish? One that has a few simple ingredients but also surprisingly delicious?

My tolerance for meal time has been extraordinarily low lately, so the beauty of a savory dish of slightly spicy potatoes that goes just as well with eggs for breakfast as it does as a side dish with a plate of albóndigas for dinner is worth celebrating.

The lovely thing about these potatoes is how the two elements combine to make something greater than its separate parts.

That being said, I also love this salsa on it’s own.

It’s like a blended version of pico de gallo. So clean and simple and full of bright veggie flavor.

I usually double the salsa amount and save half to dip, spoon, and slather over everything for the rest of the week.

Ingredients to make Papas con Chile including potatoes, jalapeños, limes, salt, red onion, garlic, and tomatoes spread on a cloth.

what’s in these papas con chile?

A close-up image of papas con Chile in a cast iron pan with a wooden spoon in the pan.

how to make papas con chile

Crispy fried potatoes in a black cast iron skillet with a wooden spoon in the pan. The pan is sitting on a blue and green tablecloth.

Fry the potatoes. Peel and cut creamy Yukon gold potatoes and let them fry in hot oil until lightly browned and fork tender.

Blended red chile tomato sauce in a blender.

Make the salsa. Combine all the ingredients for the salsa in the blender and puree until smooth.

A cast iron skillet sitting on a yellow and blue tablecloth on a wood table. The pan has diced potatoes in red Chile tomato sauce.

Add the sauce to the potatoes. Once the potatoes are tender, add the chile sauce and let the sauce fry until fragrant and slightly thickened, about 2-3 minutes.

An overhead image of diced potatoes in a spicy red tomato sauce with sliced red onions and garlic chives sprinkled over the top.

Garnish. Sprinkle with thinly sliced garlic chives, scallions, and/or red onions.

Even easier? Mely Martinez from Mexico in My Kitchen has an even easier version of Mexican Potatoes where all the ingredients are simply combined in the frying pan if you want to check that one out.

the best way to fry potatoes

Pan-frying potatoes in oil takes a bit of finesse and technique so you don’t end up with a sticky, mushy mess.

There’s a few tricks to getting perfectly crisp and tender potatoes without them sticking to the bottom of the pan.

First of all make sure the oil is hot before you add the potatoes.

Heat the oil over medium-high heat for a few minutes. Test to see if it is ready by adding one piece of potato.

If it is immediately covered in bubbles, it is ready for frying. If not, give it another minute to heat up then try again.

Next, add your potatoes and spread them into an even layer in the pan. Then leave them alone.

Let them cook for a few minutes. They are ready to stir when they easily move around in the pan.

If they are sticking, they are not cooked enough yet.

Stir them only once or twice to get them evenly browned. They are ready when a fork easily goes into a piece of potato.

Potatoes in red Chile sauce in a black cast iron skillet with a wooden spoon in the pan.

ways to enjoy

Papas con chile is obviously one of our favorite side dishes that we enjoy for breakfast or dinner.

Breakfast

Dinner

is it spicy?

No, not really. Once the sauce is fried in the oil and mixed with the potatoes it tames any heat quite nicely.

If you are super sensitive to heat, remove the seeds and white ribs from the jalapeños before blending them in the salsa.

If you want more heat, add another jalapeno or two and make sure to leave in the seeds.

more mexican food side dishes to try!

Potatoes in red Chile sauce in a cast iron pan with a wooden spoon in the pan.

are you ready to give these potatoes a try?

I hope I’ve given you the inspiration to add this simple and delicious side dish to your table this week. 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) !

Papas con Chile is a simple, delicious vegan and gluten-free dish made with crispy fried potatoes cooked in a fresh tomato sauce with jalapeños. Enjoy as a side for breakfast or stuffed into tacos. #papasconchile #potatoes #mexicanfood #sidedish

Papas con Chile {Crispy Potatoes in Red Sauce}

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Papas con Chile is a simple, delicious vegan and gluten-free dish made with crispy fried potatoes cooked in a fresh tomato sauce with jalapeños. Enjoy as a side for breakfast or stuffed into tacos.

Ingredients

  • 1/3 cup sunflower oil or other neutral flavored oil like grapeseed or avocado
  • 1 1/2 pounds Yukon gold potatoes, peeled and diced
  • 6 ounces ripe tomatoes (about 3 small), halved or half of a 15-ounce can diced tomatoes, juice and all
  • 1/4 medium red onion, plus a few more thin slices for garnish
  • 1 clove garlic
  • 1 jalapeño, stemmed and cut in half (seeds removed if you'd like it less spicy)
  • 1/2 cup cilantro leaves and tender stems
  • 2 tablespoons fresh lime juice, from 1 lime
  • 1/2 teaspoon kosher salt
  • 2 tablespoons thinly sliced garlic chives or scallions for garnish, optional

Instructions

  1. Heat the oil. Heat oil in a large frying pan over medium-high heat until shimmering and hot, but not smoking. Test to see if oil is hot enough but adding one piece of potato. If it is immediately covered in bubbles the oil is ready. If not, give it another minute and try again.
  2. Fry the potatoes. Add potatoes and spread into an even layer. Let cook, undisturbed, until the potatoes are browned on one side and easily move around in the pan, about 5 minutes. Give a stir and continue to cook until they are fork tender and lightly golden, about another 5 minutes.
  3. Make the sauce. Meanwhile combine the tomatoes, 1/4 red onion, garlic, jalapeños, cilantro, lime juice, and salt in a blender. Blend until very smooth. Taste with a chip and add more salt or lime juice if needed.
  4. Fry the sauce. Pour sauce over the potatoes and fry, stirring to combine, until sauce is thickened slightly and fragrant, about 2-3 more minutes. Season with salt and freshly ground black pepper.
  5. Dig in! Sprinkle with garlic chives, scallions, and/or red onion slices and serve.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 658Total Fat: 39gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 32gCholesterol: 26mgSodium: 575mgCarbohydrates: 65gFiber: 9gSugar: 12gProtein: 17g

Did you make this recipe?

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

© Kate Ramos
Cuisine: 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 Mexican Molletes

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Mexican Molletes are an open faced sandwich layered with refried beans, melted cheese, and fresh pico de gallo. This no-fuss, vegetarian meal is great for breakfast, lunch or dinner and is extra good with a dollop of roasted garlic-tomato crema on top!

I’m guessing most of you are in a state of deep chill. Am I right? It is February after all and the thrill of that first snow is long gone. All that’s left now if just waiting until winter is over.

What better time to cozy up to a new favorite recipe? For some of you, this might be more like an old friend. Any way you look at it, Molletes are the comforting open face sandwich we all need right about now.

And if molletes seem as exciting as yet another day spent inside the house, I’m spicing things up with a roasted garlic and tomato crema to spoon on top. Have I got your attention now?

what are mexican molletes?

A Mexican mollete sitting on a white plate with a bowl of roasted garlic-tomato crema sitting on the plate next to it.

If you are unfamiliar, Mexican molletes {pronounced mo-yet-tes} start with a buttered and toasted bolillo roll.

This crispy on the outside, soft on the inside bun gets topped with refried beans and cheese and goes into the oven until the cheese has melted.

You can absolutely eat it just like this, but it is even better with a spoonful of fresh Pico de Gallo and a dollop of crema on top.

Let’s break it down!

first, a note about the refried beans

A bowl of refried beans sitting on a table next to a baking sheet of bolillo rolls, shredded cheese, Pico de Gallo and a pink napkin.

To make the refried beans from scratch takes some planning because you’ll have to soak the dried pinto beans overnight then cook them for a few hours the next day.

A couple different ways to get around this would be to cook the beans in an Instant Pot. You can do this from dried beans without soaking them first and they cook in about 30 minutes. I don’t have a recipe for this yet on my site, but this one from Everyday Latina is good.

The less tasty but quicker option would be to use canned refried beans. I’m not a huge fan of canned refried beans but these beans that come in a package instead of a can have less of a metallic taste.

If you want to make them the traditional way, check out the recipe below.

next, a chat about roasted garlic-tomato crema

Two molletes on a white plate with a bowl of roasted garlic crema sitting on the plate with a spoon in the bowl.

This crema is absolutely optional, but let me tell you, you will not regret the time it takes to make it.

The base is Mexican crema, which is like American sour cream but thinner in consistency and more emphasis on the cream and less on the sour. If you can’t find it, you can substitute sour cream.

To that we add roasted garlic and tomatoes for an incredible sauce that you will put on everything from these molletes to baked potatoes, flautas, tacos, and more.

what else we need to make the molletes

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

Once you have your beans and crema made the rest is pretty simple. Here’s what else you’ll need:

  • Bolillo bread rolls. These Mexican rolls have a crisp crust and a soft center making them perfect for molletes. Bolillo rolls can be found at any Latin market or Panaderia. You could also use a baguette, cut into 4 pieces and each piece cut in half.
  • Refried beans. Use the recipe below for refried pinto beans or you could use black beans instead.
  • Cheese. I love topping my molletes with aged white cheddar cheese because it has a luscious tang. A more traditional cheese would be Oaxaca cheese or Chihuahua cheese.
  • The toppings. The finishing touch on a mollete is—like any good Mexican food recipe—the garnishes! A spoonful of fresh Pico de Gallo, Mexican crema, or a sprinkling of Cotija cheese are all good, but the Roasted Garlic-Tomato Crema that we’ve got going on here is next level.

so how do we make it?

A mollete topped with Pico de Gallo and tomato crema sitting on a white plate with a bowl of crema sitting on the plate behind it.

The beauty of this molletes recipe is it is easy! Like ready in 10 minutes easy.

If you made the beans earlier, make sure they are warm before layering them on your mollete. To rewarm them, heat a large skillet over medium heat, add the refried beans and cook until warm, about 15 minutes.

Next, cut the rolls in half, and spread butter over the cut sides of the roll. Lay the rolls, buttered-side up on a baking sheet and bake until lightly toasted in a 425°F oven.

Once the outside of the rolls turns golden brown, spread with refried beans and top with cheese. Return to the oven until the cheese is melted.

Top with about 1/4 cup of Pico de Gallo and a spoonful of Roasted Tomato-Garlic Crema.

more easy mexican recipes to try!

instant dinner success

If you keep the key elements for molletes of refried beans and cheese in your fridge you can have a plant-powered Mexican dinner (or breakfast or lunch) ready in about 10 minutes! Please let me know if 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) !

Two Mexican Molletes sitting on a white plate with a bowl of roasted garlic crema next to it.

How To Make Mexican Molletes

Yield: 2-4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Mexican Molletes are an open faced sandwich layered with refried beans, melted cheese, and fresh pico de gallo. This no-fuss, vegetarian meal is great for breakfast, lunch or dinner and is extra good with a dollop of roasted garlic-tomato crema on top!

Ingredients

For the refried beans:

For the roasted garlic-tomato crema: 

  • 1 head garlic, cloves peeled and trimmed
  • 2 large tomatoes, quartered
  • 1 tablespoon sunflower oil
  • 1/2 teaspoon kosher salt
  • 1 cup Mexican crema or sour cream

For the molletes:

  • 2 Mexican bolillo rolls, cut in half
  • 4 tablespoons softened butter
  • 2 cups shredded aged white cheddar cheese
  • 2 cups Pico de Gallo

Instructions

  1. For the refried beans: 
  2. Soak beans. Rinse the dried beans in a colander and remove any pieces of dirt or rocks. Place in a large container and cover with water by about 2 inches. Let soak on the counter overnight.
  3. Cook beans. The next day, drain the soaked beans through a colander, give another rinse and place in a large pot. Cover with fresh water by about 4-5 inches and bring to a boil over medium high heat. Reduce heat to a simmer and skim off any foam that has come to the surface with a ladle. Let cook until tender, about 2 hours.
  4. Fry the beans. Heat the 1/4 cup of oil in a large frying pan over medium heat. Once shimmering add the onions, garlic, and teaspoon of salt, and sauté until soft, stirring occasionally. Add the cumin and epazote and stir to toast in the oil briefly.
  5. Add a cupful of beans (with their cooking liquid) at a time (using only about 5 cups of beans total), and mash with a potato masher. Let them cook until thick for about 8 to 10 minutes, and continue mashing and stirring, until they have achieved a thick puree consistency and are somewhat pasty looking. If you want super smooth beans, transfer this mixture to a blender and blend until very smooth. Taste and add more salt if needed.
  6. For the roasted garlic-tomato crema:
  7. Roast the veggies. Heat oven to 375°F. Combine garlic cloves and tomatoes on a baking sheet. Drizzle with oil and season with the 1/2 teaspoon salt. Toss to coat well. Roast until very soft and caramelized, about 20 minutes.
  8. Puree with crema. Transfer roasted veggies to a food processor fitted with the blade attachment. Add the crema and puree until smooth. Taste and add more salt as needed.
  9. For the molletes. 
  10. Toast the bread. Heat oven to 425°F. Butter each cut-side of the rolls and lay them butter-side up on a baking sheet. Toast until golden on the outside and still soft in the middle, about 5 minutes.
  11. Top with beans and cheese. Spread 1/4 cup refried beans on each half of the rolls and top with 1/4 cup of shredded cheese on each. Return to the oven and bake until cheese is melted and bubbly, another 5-10 minutes.
  12. Top with garnishes. Top each half with Pico de Gallo and a dollop of roasted garlic-tomato crema and dig in!

Notes

Refried beans can be made several days in advance and kept in the refrigerator. It is best however to cook the whole beans, then refry them when you are ready to make the molletes. Any leftover cooked beans will keep in the fridge for up to a week or 3 months in the freezer.

The Roasted Garlic Tomato Crema will keep for up to a week in the refrigerator.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1044Total Fat: 71gSaturated Fat: 31gTrans Fat: 2gUnsaturated Fat: 33gCholesterol: 144mgSodium: 1254mgCarbohydrates: 73gFiber: 13gSugar: 8gProtein: 33g

Did you make this recipe?

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

© Kate Ramos
Cuisine: 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!

Tapatio Turkey Burger Recipe with Spicy Mayo

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The BEST  Turkey Burger recipe!  This one is anything but boring, seasoned with Tapatio hot sauce, a simple spice blend, and Worcestershire with a little spicy mayo on top to boot. Serve the turkey burger with sweet potato fries and a simple Cilantro-Lime Slaw for an easy, healthy, and delicious dinner.

As we hunker down with family this holiday season it’s nice to have a simple dinner recipe for those nights when you feel like doing anything but cook dinner.

Burger recipes are always a hit at our house and I like to switch up the beef burgers every once in a while with something different. Chorizo burgers are amazing but sometimes I want something a bit healthier, lighter, and not so heavy.

A turkey burger sitting on a wood table with a jar of Tapatio spice mix sitting behind it along with some sweet potato fries.

That’s where this turkey burger recipe comes in.

Lean ground turkey makes excellent burgers if you season them right (that’s where the Tapatio comes in) and don’t overcook them. They’re also super fast and cook up in time for you to get back to your Christmas movie marathon. My favorite kind of holiday recipe!

Check out these recipes for more easy dinner ideas!

A turkey burger sitting on a bun with the other side of the bun slathered in spicy mayonnaise sitting next to it and a bowl of slaw in the corner.

turkey burger recipe ingredients

These are the basic ingredients to make the BEST (and a little spicy) turkey burgers. If you are sensitive to spice, you can either cut the amount of hot sauce in half or just leave it out. If you LOVE spicy stuff—increase it!

how to make the BEST turkey burgers

Making turkey burgers is really pretty easy but here are my tips for getting a flavorful, juicy burger every time.

The first step to making the turkey patties is to combine all the ingredients in a large bowl. You want to mix the ingredients together with wet hands to combine everything evenly but not over mix. If you work the turkey too much they will be tough.

Next, form each burger patty by gently patting into a round just so they hold their shape but not too tightly. Set each patty on a large plate or baking sheet until you are ready to cook them. You can make them in advance at this stage, cover, and refrigerate for up to 2 days.

Finally, cook the patties by grilling or pan-frying. To pan fry the burgers heat a tablespoon or so of olive oil in a large frying pan over medium high heat. Add burgers and cook until browned and cooked through and the internal temperature is at 165 degrees, about 2-3 minutes per side.

Cooking turkey burgers on the grill is also delicious. Fire the grill up to medium high heat, clean and oil the grates then cook until the burgers are cooked all the way through, about 5-6 minutes.

*grilling tip

The Tapatio and Worcestershire make these burger patties a bit more wet than normal. If you’d like a firmer burger for grilling add 1/4 cup panko breadcrumbs or unseasoned breadcrumbs.

A small glass bowl with spicy mayonnaise in it. The top is sprinkled with Tapatio Picante seasoning mix and there is a spoon in the bowl.

now for the extras

Get out the mixing bowls because there are a few things that make these burgers complete!

To go with these burgers I love to mix together a spicy mayo to slather on top. In addition to their famous hot sauce, Tapatio also makes a picante seasoning mix with the same zip. Combine a teaspoon or so of the seasoning mix with 1/2 cup of mayonnaise for a quick, easy burger sauce.

If you can’t find the Tapatio seasoning, use Tajín or a few glugs of the same Tapatio hot sauce you used for the burger patties.

Instead of the classic lettuce, tomato, pickle garnish I think these spicy burgers deserve a delicious, crunchy Cilantro-Lime Slaw.

Lastly, sweet potato fries are my jam with burgers. You can buy store-bought fries and season them with more of the spicy picante seasoning or cut peeled sweet potatoes into thin strips, drizzle with olive oil, season with salt and pepper and bake at 425°F for about 20 minutes.

my favorite burger recipes:

A turkey burger and sweet potato fries sitting on a piece of parchment paper on a wood table with a bottle of Tapatio spice mix next to it.

show me your buns! 

Ideally with burgers in them :). I hope you love this turkey burger recipe as much as we do. Please let me know if you make them by snapping 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) !

A turkey burger sitting on a wood table with a jar of Tapatio spice mix sitting behind it along with some sweet potato fries.

Tapatio Turkey Burger Recipe with Spicy Mayo

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

The BEST Turkey Burger recipe! This one is anything but boring, seasoned with Tapatio hot sauce, a simple spice blend and spicy mayo on top.

Ingredients

Instructions

  1. Mix the patty ingredients: In a large bowl combine ground turkey, cilantro, Tapatio hot sauce, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Using wet hands mix ingredients until evenly combined but don't over mix.
  2. Form into patties. Gently form mixture into 4 equal-sized patties. Don't press together too tightly. Lay on a large plate or baking sheet until you are ready to cook. You can cover and refrigerate the patties up to 2 days at this point.
  3. Combine spicy mayo. In a small bowl combine the mayonnaise with the Tapatio Picante Seasoning or Tajín.
  4. Cook the burgers. Heat olive oil in a large frying pan over medium-high heat. Once shimmering add patties and cook, undisturbed until evenly browned on the bottom, about 2-3 minutes. Flip and continue cooking on the other side until burgers are cooked all the way through and the internal temperature reads 165°F on an instant read thermometer.
  5. Assemble and serve. Slather mayo on both sides of the buns, top with burgers and slaw and serve immediately with sweet potato fries.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 428Total Fat: 22gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 120mgSodium: 513mgCarbohydrates: 25gFiber: 2gSugar: 4gProtein: 33g

Did you make this recipe?

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

© Kate Ramos
Cuisine: American / Category: sandwich

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!

Pork Albondigas with Arbol Chile Tomato Sauce

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Pork Albondigas with Árbol Chile Tomato Sauce- an easy main dish, perfect for a quick meal. Tender meatballs made with lots of fresh herbs and ground pork in a slightly spicy, delicate tomato sauce. Serve with Coconut-Cilantro Rice and Garlicky Broccolini for a super tasty dinner.

Coping with 2020 has meant finding pleasure in the tiny things and sometimes even miniscule. The scent of a new spice, watching the birds in the backyard, even just dreaming of travel has brought a few moments of happiness.

It’s with this sense of curiosity and armchair adventure that I’ve created a new recipe with my partners at the National Pork Board.

Overhead image of a blue bowl with pork meatballs in tomato sauce and fresh cilantro on top with a spoon in the bowl.

For the past few months, we’ve been virtually traveling throughout Mexico using pork as a passport to explore different regions and the special dishes that they make with pork.

You might remember the Pork Tinga recipe and the Pork Tamales with Salsa Verde from last month.

Today, I’m bringing you a Mexican comfort food classic: Albondigas! Tender meatballs made with ground pork in a chile de arbol sauce that is just a teensy bit spicy.

Overhead image of ingredients needed to make pork albondigas in a large glass bowl sitting on a marble table.

what you’ll need to make these pork albondigas

There are two parts to this recipe and luckily neither one requires a ton of ingredients. Just some ground pork, fresh vegetables, and a few spices.

Ground pork is so versatile and has the perfect ratio of fat to lean meat for moist, tender meatballs, plus who can resist that delicious pork flavor?!

The dried árbol chiles can be found at most grocery stores or at any Latin market. If you’re unfamiliar with using dried chiles, check out my Mexican Pantry Guide for more info.

Let’s gather those ingredients!

Overhead image of a blue bowl with meatballs in tomato sauce in it along with some white rice and green vegetables sitting on a marble table.

what NOT to do when making albondigas

Making Mexican meatballs is not rocket science, but a few missteps will give you rock hard albondigas instead of the fluffy moist ones we all love.

Here’s what not to do.

Don’t over work the mixture. Use your hands to gently combine all the ingredients together in a large bowl, but don’t over mix. The more the ingredients become packed together, the tougher they will be.

All different sized meatballs are a no-no. Use a cookie scoop to make even sized meatballs. If they are all different sizes the small ones will be undercooked, and the big ones will be overcooked.

Watch the cooking time. Don’t bake them for too long. The meatballs are cooked when they gently bounce back from slight pressure. If you are unsure, it’s okay to take them out of the oven a bit early, they will continue to cook when you add the meatballs to the sauce.

Overhead image of meatballs on a baking sheet sitting next to a pan of tomato sauce with a wooden spoon in the tomato sauce.

how to make mexican albondigas

Start with fresh ground pork. For the juiciest bite, use ground pork to make these meatballs. Ground pork is rich, without being too fatty and results in super tender meatballs.

Chop the onion super small. You will use half of the onion for the meatballs and the other half for the sauce. If you want to make the onions even smaller than a mince you can grate them on a box grater or in your food processor.

Use wet hands. Mix all the ingredients together with wet hands for a quick and less messy mix. Remember, don’t overwork the ingredients, combine them just enough to get everything distributed evenly but still loose.

Overhead image of pork meatballs being shaped on a metal baking sheet. A scoop is on the baking sheet filled with mixture.

tips for freezing/making ahead

These albondigas are amazing for meal prepping or batch cooking. This recipe doesn’t make a ton (about 20-22 meatballs) but you could double the recipe and freeze half for another meal.

I think it’s best to freeze them before cooking. To do that, scoop and roll the meatballs and place close together on a parchment-lined baking sheet. Stick the baking sheet in the freezer and freeze until hard then transfer to a resealable freezer bag and keep frozen for up to 3 months.

When you are ready to bake, cook from frozen for an extra 10 minutes.

If you want to make a batch and have in the fridge for meals later in the week, cook the albondigas all the way through and store covered, in the sauce. They will keep for up to 5 days. Reheat the meatballs and sauce together.

An overhead image of ingredients needed to make arbol Chile Sauce sitting on a wooden cutting board on top of a marble table.

how to make the árbol chile sauce

This delicate tomato sauce is one of my absolute favorites. It is so easy to prepare, and it has just a subtle bit of heat that heightens the whole dish.

If you are sensitive to heat, don’t shy away from making this sauce. It will taste spicy at first, but the flavor mellows when you combine it with the meatballs. My kids don’t love spicy things and they eat this all the time with no problem.

You can prepare the sauce while the meatballs are cooking.

  1. Remove the stems from the dried chiles and shake the seeds out. Rinse under cold water and put in the blender.
  2. Chop the tomatoes and onion and add them to the blender along with the peeled garlic cloves and salt. Use the ripest tomatoes you can find.
  3. Blend until sauce is very smooth.
  4. Heat the olive oil in a large frying pan. Add sauce and fry, stirring constantly. Add chicken or beef broth and bring to a boil. Then reduce the heat to a simmer and wait for the meatballs to finish cooking.
  5. Once the meatballs are ready, transfer them to the sauce and let it all cook together a few minutes to create a flavorful broth.
Overhead image of a bowl of albondigas with rice and green vegetables sitting on a marble table with a spoon in the bowl.

make it a meal!

The lovely thing about these albondigas is they are an easy dinner with TONS of flavor. I love to serve them with cooked rice and green beans or simple sautéed broccoli.

more pork recipes to try

Overhead image of a blue bowl filled with pork meatballs in tomato sauce, white rice, and a green vegetable with cilantro leaves on top and a spoon in the side of the bowl.

amazing albondigas

No one says no to meatballs, especially juicy, ultra-flavorful pork meatballs. If you make this albondigas recipe let me know, okay? 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) !

Overhead image of a blue bowl of pork albondigas in a arbol Chile sauce with cilantro leaves on top and a spoon in the bowl.

Pork Albondigas with Arbol Chile Tomato Sauce

Yield: 4-6 servings
Prep Time: 35 minutes
Cook Time: 20 minutes
Total Time: 55 minutes

Pork Albondigas with Árbol Chile Tomato Sauce- an easy main dish, perfect for a quick meal. Tender meatballs made with lots of fresh herbs.

Ingredients

for the albondigas:

  • 1 pound ground pork
  • 1 large egg
  • 1/2 large white onion, minced
  • 1/2 cup unseasoned breadcrumbs
  • 1/4 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro leaves and tender stems
  • 2 tablespoon chopped fresh Mexican oregano leaves or Mediterranean oregano
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper

for the arbol chile sauce:

  • 2 dried arbol chiles, stem and seeds removed and rinsed
  • 4 large ripe tomatoes, quartered
  • 1/2 white onion, sliced
  • 2 cloves garlic, peeled
  • 1/2 teaspoon kosher salt
  • 1 cup chicken or beef broth
  • 2 tablespoons olive oil
  • Fresh cilantro leaves for garnish

Instructions

Heat oven and prepare baking sheet. Heat oven to 400°F and place an oven rack in the top of the oven, grease a baking sheet and set aside. 

Mix albondigas. Combine all the ingredients for the albondigas in a large bowl. Mix gently with wet hands until all the ingredients are evenly mixed. 

Form albondigas. Use a one ounce-sized cookie scoop or a tablespoon to scoop the mixture into evenly-sized meatballs. Place them on the prepared baking sheet. Then using wet hands shape them into smooth balls. 

Bake albondigas. Bake albondigas on the top rack of the oven until browned and cooked through, about 15-20 minutes. 

Blend the sauce. Combine arbol chiles, tomatoes, onion, garlic, and salt in the blender. Blend on high until smooth. 

Fry the sauce. Heat oil in a large frying pan over medium-high heat. Once oil is hot, but not smoking, add sauce, stirring constantly. Be careful, sauce will splatter. Fry for a minute or two or until the sauce becomes fragrant and the color changes from light pink to red. 

Simmer the sauce and add meatballs. Add broth and bring to a boil. Reduce the heat and simmer the sauce until the meatballs are ready. When they are done, transfer them to the sauce and cook for a few more minutes until the flavors are combined. 

Enjoy! Garnish with fresh cilantro leaves and serve. 

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

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here which is sponsored by The National Pork Board. 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!

Sangria-Marinated Grilled Shrimp Skewers

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Grilled Shrimp Skewers in a red wine sangria marinade made with wine, orange liqueur, and citrus. Quick and easy these marinate while you wait for the grill to heat up— serve with steamed rice and a salad for a healthy dinner! 

If you want to elicit cheers of joy from the dinner table, these skewers of grilled citrus- and-wine marinated jumbo shrimp are your answer.

Occasionally it’s nice to give grilled meats hours and hours to marinate.

But then again, it’s even nicer, to decide you want to have shrimp skewers for dinner and then have them on the table less than an hour later.

Because these shrimp skewers (or kebabs as they’re sometimes called) are marinated in all the ingredients you would normally find in a pitcher of sangria: red wine, tangerines, key limes, orange liqueur, and honey, you don’t need to marinate them for very long at all.

The acidity in all those ingredients in some respects “cooks” the shrimp, so the shorter the marination time the better. That way we don’t overcook the shrimp.

An overhead image of grilled shrimp skewers sitting on a grill pan with red edges.

what you need to make these shrimp skewers

These skewers are pretty straight-forward, healthy, and light with not too many ingredients or equipment needed. There are just a couple of things you will need to pick up (namely, skewers) if you don’t already have them. Let’s go over the list, shall we?

  • Metal Skewers. I prefer these to wooden ones because they don’t need to be soaked in water before you use them. If you only have wooden skewers make sure you submerge them in water for at least 30 minutes before skewering with the shrimp and fruit.
  • Peeled and deveined shrimp. I like to buy them already peeled and deveined but you could also do this yourself at home.
  • Olive oil
  • Red wine. Varieties that work well for this dish are zinfandel or merlot. It’s OK to use not so stellar wine, but if you wouldn’t drink it, don’t use it.
  • Salt and pepper
  • Small citrus fruits. Pick fruits that are in season and are small enough to fit on a skewer. Tangerines, little key limes, and kumquats all work really well.
  • Orange liqueur. Think Grand Marnier, triple sec, or Cointreau.
  • Honey
  • Fresh pineapple chunks
  • A grill or grill pan. You could also broil these for 4-5 minutes under the broiler.
  • Lemon wedges. For squeezing over the grilled shrimp.
An overhead image of grilled shrimp skewers on metal skewers with shrimp, tangerine halves, pineapple, and key lime halves.

Tips for success

Like I said, these are basically foolproof and really hard to get wrong, but I’ll give you some pointers to make sure they are delicious the first time!

  1. Mix all the marinade ingredients together in a large bowl then add the shrimp.
  2. After 15 minutes, give the shrimp a stir so they marinate evenly.
  3. Only marinate the shrimp for 30 minutes. Any longer and they will start to “cook” in the wine.
  4. Now that you’ve marinated the shrimp, thread the shrimp onto the skewers with the citrus fruits and pineapple.
  5. Make sure your grill or grill pan is at a medium-high heat. If the grill is not hot enough it will take the shrimp too long to cook and they’ll be tough.
  6. Once the grill is nice and hot, cook the shrimp, pressing down on the citrus halves so they get lightly charred. They should only take 2-3 minutes on each side.
  7. Squeeze shrimp skewers with lemon juice and drizzle with a bit more olive oil and enjoy!
An overhead image of grilled shrimp, grilled tangerine halves, pineapple, and grilled key limes skewered on metal skewers.

will frozen shrimp work?

Yes! Just make sure to thaw them first. You can leave them in the refrigerator overnight or thaw them in a bath of cold water for about 30-45 minutes.

Don’t try to thaw them in hot water or they will start to cook. Once thawed, peel and devein if necessary, and pat dry.

how to store leftovers

Honestly, there probably won’t be any, but if you do have some, keep the shrimp and pineapple in a tightly-sealed container in the fridge for 2-3 days. Toss the citrus.

The grilled shrimp would be great in salads!

other shrimp recipes you might enjoy!

Overhead image of grilled shrimp, tangerine halves, key limes, and pineapple on metal skewers sitting on a grill pan with red edges.

throw a shrimp on the barbie!

You have no idea how long I’ve wanted to say that. If you try this sangria marinated shrimp skewers recipe, let me know OK? Share a photo and tag me on Instagram @holajalapeno and #holajalapeno using so I can see or leave me a comment below!

Overhead image of grilled shrimp skewers sitting on a baking sheet.

Sangria Marinated Shrimp Skewers

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

Grilled Shrimp Skewers in a red wine sangria marinade made from Zinfandel and citrus. Quick and easy these marinate while you heat the grill!

Ingredients

  • 1 cup red wine, preferably zinfandel or merlot
  • 1/4 cup olive oil
  • 1 tablespoon orange liqueur, such as triple sec or Cointreau
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1 pound peeled and deveined jumbo shrimp
  • 4 small tangerines, cut in half horizontally
  • 4 key limes, cut in half horizontally
  • 1 cup fresh pineapple chunks
  • 6 long (12-inch) metal skewers
  • lemon wedges
  • black pepper
  • chopped Italian parsley

Instructions

Whisk together the marinade. Combine wine, olive oil, orange liqueur, honey, and salt in a large bowl. 

Heat the grill. If you are using an outdoor grill, heat it to medium-high heat. 

Marinate shrimp. Add shrimp, tangerines, and key limes, giving the citrus halves a little squeeze before adding to the bowl. You don't want to crush them, just release their juices a bit. Toss the shrimp to coat in the marinade. After 15 minutes, toss again. 

Thread the shrimp and fruit on the skewers. After marinating for 30 minutes, thread the shrimp, citrus, and pineapple onto the metal skewers. Discard marinade. 

Grill the shrimp. Clean the grill grates, then brush them with a little oil. Grill shrimp skewers for 2-3 minutes per side or until they have lightly charred grill marks and are opaque, firm, and cooked through. 

Finishing touches. Remove skewers to a platter, squeeze lemon wedges over the shrimp, drizzle with a bit more olive oil, grind a bit of black pepper, and sprinkle with some chopped Italian parsley. 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?

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

© Kate Ramos
Cuisine: American

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!

Autumn Harvest Cobb Salad Recipe

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Autumn Harvest Cobb salad recipe with roasted beets and watermelon radish tossed in a tangy red wine vinegar dressing with smoked paprika, shallots and mustard. Top with crumbled feta, or keep it dairy-free!

Here in Southern California, main course salads are a way of life.

I may be biased, but everything here is a little sunnier, fresher, and brighter and that’s 100% true of our food too.

Salads are king!

Many famous salads were created right around here: The Caesar salad in Tijuana and the Chopped Salad, Chinese Chicken Salad, and Cobb Salad were all created in LA restaurants.

The original Cobb Salad recipe is from the Brown Derby restaurant and was named after the restaurant’s owner Robert H. Cobb.

If you’ve never seen a picture of the original Brown Derby restaurant, you should totally check it out. It was literally in the shape of a Brown Derby Hat.

A large Cobb Salad recipe with hard boiled eggs, beets, chicken, and bright pink radishes.

cobb salad ingredients

A classic Cobb Salad is a bed of crunchy lettuce topped with avocado, blue cheese, chicken, bacon, tomatoes, and hard-boiled egg.

This Cobb Salad recipe replaces the summery ingredients like tomatoes with autumn flavors of roasted beets and crisp slices of watermelon radish.

Here’s what else you’ll need:

  • Romaine lettuce. Lots of crunch! Make sure you wash it, tear it into bite-sized pieces and dry it well.
  • Chicken breast. Use boneless, skinless chicken breasts and marinate them in a chipotle-lime marinade then grill or sauté (like I did for my Mexican Chopped Salad) or use store-bought rotisserie chicken.
  • Crispy bacon. Pan-fry it, microwave it, or bake it in the oven.
  • Hard-boiled eggs. I like them juuuust done. Place 3-4 eggs in a small pan covered with salted cold water. Bring water to a boil over medium high heat. Turn off heat and cover. Let sit for 12 minutes. Drain and rinse in cold water.
  • Avocado. Ripe and luscious. Pitted, peeled, and sliced or chopped.
  • Chopped chives. I like to leave them in long-ish pieces.
  • Crumbled feta. The classic salad had blue cheese, but I opt for tangy feta. (Leave it off if you’re dairy-free)
A Cobb Salad recipe made with chicken, feta, avocado, and lettuce in a big bowl on a wooden table.

now for the dressing recipe

Traditionally the Cobb Salad dressing was a simple vinaigrette made with red wine vinegar, dijon mustard, olive oil, and seasoned with salt and pepper.

This dressing stays pretty true to the original but with a little smoky twist that I just find irresistible: Smoked Paprika.

how to make a cobb salad

Most of the work in a salad like this is prepping all the ingredients and the salad dressing. Once that is all done, you just toss them together in a large bowl and serve!

Many of the ingredients can be made 1, 2, even 3 days in advance, which makes this an ideal meal-prep salad.

Here’s the play-by-play:

  1. Make the dressing. This can be done a day or two in advance and kept in a sealed container in the refrigerator.
  2. Roast the beets. Roast whole, cleaned beets in the oven then peel and quarter. Can be done 3 days in advance and kept covered in the refrigerator.
  3. Clean the lettuce. If you bought pre-washed hearts of Romaine then all you have to do is tear them into bite-sized pieces. If they are not pre-washed, clean them with cold water and make sure you dry the leaves well—even wiping with paper towels—to make sure they are dry.
  4. Cook the chicken. If you are using store-bought rotisserie chicken, just slice it.
  5. Cook the bacon. Then crumble into small pieces
  6. Cook the hard-boiled eggs. Once cool enough to handle, peel and cut in half.
  7. Cut the avocado and radish.

Place a nice bed of lettuce down on a large platter or bowl and arrange the chicken and all the other ingredients on top.

Drizzle with dressing, season with salt, and serve!

An overhead image of a large salad sitting on a wooden table with a fork in it and a jar of homemade dressing near by.

more recipes to try:

are you living your best cobb salad life?

Or what? Tell me how it went, I really want to know! Share a photo of your beautiful Autumn Harvest Cobb Salad Recipe and tag me on Instagram @holajalapeno and #holajalapeno.

An overhead image of a large salad sitting on a wooden table with a jar of salad dressing sitting near by.

Autumn Harvest Cobb Salad Recipe

Yield: 4 servings
Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour 25 minutes

Autumn Harvest Cobb salad recipe with roasted beets and watermelon radish tossed in a tangy red wine vinegar dressing with smoked paprika.

Ingredients

For the dressing:

  • 1 shallot, minced
  • 2 teaspoons brown sugar
  • 1 teaspoon dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons red wine vinegar
  • 1/4 cup olive oil

For the salad: 

  • 3 large beets, greens removed and scrubbed
  • 1 tablespoon olive oil
  • 4 eggs
  • 1 large head Romaine lettuce, washed, dried, and chopped
  • 1 pound cooked chicken, sliced
  • 8 slices bacon, cooked and crumbled
  • 1 ripe avocado, pitted, peeled and cubed or sliced
  • 2 large watermelon radishes, greens removed, scrubbed, and thinly sliced
  • 1/4 cup chopped chives
  • 1/4 cup crumbled feta

Instructions

Make the dressing: Combine shallot, brown sugar, dijon, paprika, salt, pepper, vinegar, and olive oil in a mason jar. Seal tightly, and shake until evenly combined. This can be done up to 3 days in advance. Keep refrigerated. 

Roast the beets: Heat oven to 425°F. Place beets in a small baking dish. Rub with olive oil and season with salt and pepper. Cover with foil and roast until a knife easily goes through, about 40-50 minutes. Let cool then peel with a pairing knife and quarter. 

Boil the eggs: Place eggs in a small saucepan. Cover with cold water and add a handful of salt. Bring to a boil. Remove from heat, cover and let sit 12 minutes. Drain and rinse with cold water until cool enough to handle. Peel and cut in half. 

Arrange the salad: Arrange the lettuce in a large bowl or platter then top with  quartered beets, halved eggs, sliced chicken, crumbled bacon, chopped avocado, chives, sliced radishes, and feta. Drizzle dressing over the top, season with salt and serve! 

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: American

Carne Asada Torta with Roasted Poblano Salsa

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This Carne Asada Torta is truly incredible: roasted poblano salsa swaps in for the traditional beans making it lighter than a traditional torta— but just as delicious.

what is a mexican torta?

A Torta de Carne Asada in simple terms, is a steak sandwich, but a Mexican steak sandwich is something truly special.

Authentic tortas de carne asada typically includes:

  • a soft and airy bolillo or telera roll
  • thinly sliced grilled steak
  • refried beans
  • mashed avocado sprinkled with salt and pepper
  • a creamy cheese like queso fresco
  • fresh vegetables like a juicy tomato sliced into thick pieces or shredded crunchy lettuce or both!

This is absolutely a phenomenal torta recipe and when I’m in the mood for some serious tortas: like an entire meal tucked in a toasted roll, then I head to one of our favorite torta shops in L.A.

But when I want a torta carne asada fix at home, I tend to make something a bit lighter, with my favorite store-bought Roasted Poblano Salsa instead of the refried beans and no cheese (because Armando can’t eat that).

A sandwich sitting on a piece of brown parchment paper surrounded by chips.

how to make tortas de carne asada (my version)

My asada torta puts the spotlight on the marinated juicy steak and the fresh, ripe tomatoes and avocado.

The secret to this delicious sandwich is two-fold: A delicious orange juice marinade and cooking the steak on the grill to get those incredible charred edges.

That being said, if you don’t have an outdoor grill, you can still make a fantastic steak sandwich either in a grill pan or by first searing the steak, then finishing in a hot oven.

If you want to try pan-frying your steak instead of grilling it, follow this recipe after you marinate the meat instead of cooking on the grill.

A plate of sliced steak, avocado and tomato slices sitting on a wooden table. Heirloom tomatoes sitting on the side along with rolls cut in half.

To make things easy, I use store-bought Herdez Roasted Poblano Salsa Cremosa instead of the traditional refried beans or even mayo on my sandwich.

I’m not getting paid to say I love it, I just really do. It adds a great roasted chile flavor and a creaminess—without any dairy.

If you want to make a salsa instead of buy it, my Tomatillo-Avocado Salsa would be a great swap. It’s not exactly the same, but would be equally good.

Half of a Carne Asada Torta sitting on a piece of brown parchment paper with potato chips on the side. The sandwich is wrapped in paper with a blue and white string around it.

more torta recipes to try

A great Mexican sandwich is what dreams are made of.

Visit any torta shop and you’ll soon find that there’s a torta for every occasion. Here’s a few more recipe you can start making right now, at home!

A carne asada torta cut in half sitting on brown parchment paper with chips on the side. The sandwich halves are wrapped in paper with blue and white string around them.

This Insanely Delicious Sandwich? Who, me?

You know this beautiful creation caught your eye! So just try this Carne Asada Tortas recipe, and let me know how you like it, OK? Share a photo and tag me on Instagram @holajalapeno and #holajalapeno so that I can see your stuff! Happy eating!

A sandwich sitting on a piece of brown parchment paper surrounded by chips.

Carne Asada Torta

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

If we could put summer between two pieces of bread this would be it! Toasted crusty bread, grilled steak, tomatoes, and roasted poblano salsa.

Ingredients

For the steak:

  • 1 pound skirt steak 
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • Juice of 1 orange
  • Juice of 1 lime
  • 2 cloves garlic, minced

For the tortas:

  • 4 Bolillo rolls, sliced in half
  • 1/2 cup Herdez Roasted Poblano Salsa Cremosa   or homemade Tomatillo-Avocado Salsa
  • 1 large or 2 small heirloom tomatoes, cut in thick slices
  • 1 large or 2 medium ripe avocados 

Instructions

Marinate the steak: Cover the skirt steak with a piece of plastic wrap and pound to about 1/2-inch thickness with a meat mallet or rolling pin. Combine olive oil, salt, pepper, orange juice, lime juice, and garlic in a baking dish. Add steak and turn to coat in marinade. Leave at room temperature while you heat the grill, at least 30 minutes or up to an hour, turning in the marinade occasionally. 

Grill the steak: Heat a gas or charcoal grill over medium-high heat. Once grill is ready, clean the grill grates and douse a large wad of paper towels with oil. Grab the wad of paper towels with tongs and wipe the oil-soaked paper towel over the grill grates until they are coated in oil. 

Remove the steak from the marinade with tongs, letting the excess marinade drip back into the dish. Place on the grill and cover with the lid. Let cook, undisturbed until a crust forms on the bottom, about 2-3 minutes. Turn steak and continue cooking, covered, until steak is done to your likeness, about 3-4 more minutes for medium-rare. 

Remove steak to a cutting board and let rest 10 minutes. Cut into thin strips. 

Make the tortas: While the steak is resting, toast the bolillo halves on the grill. Place cut-side-down and watch carefully so they don't burn.

Spread 1 tablespoon of Roasted Poblano Salsa on each bolillo half, divide tomato slices, between 4 bottom sides of the bolillo halves, divide avocado between the top halves, then mash to spread avocado into an even layer. Sprinkle avocado and tomato slices with salt and pepper. Divide steak slices among the tortas, cover with top half of the bolillos, cut each torta in half and serve!

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: Sandwiches

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!

Instant Pot Pork Tinga Recipe

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Let’s talk about the one recipe you will be making over and over again from now until forever: Pork Tinga!

This stewy mixture of tender pork, tomatoes, and chipotle is one of the easiest and tastiest Mexican recipes out there and cooking it in the Instant Pot also makes it the fastest!

A plate of pork Tinga, white rice, and green beans sitting on a wood table with a fork on the plate, a blue and white napkin beside the plate.

I’m sure, like us, you had lots of travel plans that got thwarted this past summer.

I kept hoping that conditions would improve enough for us to take even a small weekend getaway, but it never happened, and now all of the sudden, school has started again!

As a way to keep our sanity, we’ve been having nightly discussions around the dinner table about where we dream of going once it’s safe to travel again.

We’ve tossed around everywhere from Thailand to Paris but one thing Armando and I are committed to, is visiting Mexico more often with our kids.

One beautiful part of the country we have yet to explore is Puebla. Armando wants to visit the museums, historical sites, and take in all the Renaissance and Baroque architecture.

I want to eat all the food!

Puebla is considered a gastronomic capital when it comes to Mexican food. Mole Poblano, Chiles en Nogada, and Tacos Árabes all come from Puebla. Not to mention, Tinga!

While we wait to make our journey to Puebla, I’m teaming up with the National Pork Board and sharing this Pork Tinga recipe we can all make at home. Pork is so diverse and universally loved, it can transport our kitchens to almost anywhere in the world with one recipe!

A blue plate with a pork Tinga taco on it, tortilla chips on the side, and small dish of salsa with a spoon in the dish. A few more chips are scattered on the table.

What Does Tinga Mean Anyway?

There’s no literal translation like “shredded” {deshebrada} or “chipotle sauce” {salsa de chipotle} that would give you any indication as to why this particular dish has this particular name. It just is what it is.

Tinga typically refers to chicken in a sauce of tomatoes, chipotles, and onions. I decided to switch it up and use pork, but the dead-simple, super delicious sauce stays the same, and so does the name.

Pork Tinga in an metal pot mixed with onions, tomatoes, and garlic. The pork is raw and is getting ready to be cooked. There is a spoon on one side.

The Best Cut of Pork For Tinga

Pork is so versatile, from ribs to chops to tenderloin there’s a tons of ways to escape the ordinary with different cuts of pork. Check out this helpful chart for picking the right piece of pork for your recipe.

For this dish, I chose boneless pork shoulder because it is a bit more indulgent and stays tender and juicy when cooked in the Instant Pot. If you are in the mood for a leaner cut you could go with a sirloin roast.

The nice thing about using a pork shoulder is you never have to worry about it overcooking. This cut is well marbled with fat so it stays succulent and almost impossible to mess up.

If you are a big time pork lover, you could also add pork chorizo! Many traditional Tinga recipes include it. Simply add the chorizo with the onion and garlic and cook until browned, then continue with the recipe as instructed.

A close up of cooked pieces of pork in a tomato broth with cooked onions, and garlic. There is a fork in one piece of the pork.

4 Reasons You Will Be Making This Again and Again

With most of us working from home now, we are cooking practically every meal. Here’s why you’ll want to add this Pork Tinga recipe to your rotation.

  1. It is super easy! Enrique Olvera has said Tinga is the first recipe every Mexican learns when they leave home because it is basically foolproof with very few ingredients.
  2. It is fast! If you follow these Instant Pot instructions it can be on the table in 20 minutes.
  3. It makes amazing leftovers! Now that we also have to think about what’s for lunch, I love having some Tinga in the fridge for easy lunch tacos or tostadas.
  4. It’s easy on the wallet! One hefty pork shoulder is very reasonable and the rest of the ingredients cost next to nothing. Meaning you can have a few meals without breaking the bank.
An overhead view of a Instant Pot pressure cooker filled with pieces of pork, onions, and garlic in a tomato sauce. A wood spoon is in the pot.

No Instant Pot? No Problem

You can easily make this recipe in a slow cooker or on the stove, it will just take a bit longer.

To Make It In A Slow Cooker:

  1. Heat the oil over medium-high heat in a skillet. Add the vegetables to the skillet and cook, stirring occasionally, season with salt.
  2. Transfer vegetables and pork to the slow cooker and add a cup of chicken broth.
  3. Cook on low for 8 hours or high for 4 hours.

To Make It On The Stove:

The traditional way of making Tinga is to cook the pork and sauce separately.

  1. Place the pork in a large pot and cover with water. Add generous handful of salt, a chopped onion, a few cloves of garlic and a couple of bay leaves. Bring to a boil then reduce the heat to a simmer and cook until pork is tender. Start checking after 45 minutes.
  2. In a separate skillet, add the oil and sauté the onions and garlic. Add the tomatoes and chipotle peppers and season with salt. Cook, stirring occasionally until the tomatoes break down and create a nice sauce. Add a cup or so of the broth the pork is cooking in if it is too thick.
  3. Once pork is tender, drain (reserve the broth for another soup or stew) toss the chunks of pork in the sauce or shred the pork and mix with the sauce.
A white plate on a wood table with stewed pork, green beans, and white rice on the plate. A fork is next to the green beans.

How To Serve Pork Tinga

When I first make Tinga, I like to leave it in larger pieces and serve it with white rice, a green vegetable, and warm tortillas. Some people like to pass lime wedges (if you want a kick of lime juice) and sour cream at the table.

The next day I shred the meat and use it to make tacos, tostadas, or tingadillas (quesadillas made with Tinga).

You could also freeze half for a later meal as well. Just let the mixture cool to room temperature, then seal tightly and freeze for up to three months.

A blue plate with a small dish of salsa, tortilla chips, lime wedges, and a taco on it. The taco is topped with avocado, onions, and cilantro.

Wanderlust From Home! 

We may not be able to hop on a plane and travel to Mexico right now, but we can bring those flavors home with this delicious Pork Tinga recipe. When you make it, show me your stuff! Share a photo and tag me on Instagram using @holajalapeno and #holajalapeno so I can see! Happy eating!

Pork Tinga is one of the easiest and tastiest Mexican recipes out there and making it in the Instant Pot also makes it the fastest! #pork #tinga #mexicanrecipe #instantpot

Instant Pot Pork Tinga Recipe

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Pork Tinga is one of the easiest and tastiest Mexican recipes out there and making it in the Instant Pot also makes it the fastest!

Ingredients

  • 3 pounds boneless pork shoulder, cut into large chunks
  • 2 tablespoons olive oil
  • 2 white onions, thinly sliced
  • 5 cloves garlic, chopped
  • 9 Roma tomatoes, chopped
  • 3 chipotle peppers in adobo, chopped
  • 1 teaspoon kosher salt, plus more for seasoning

Instructions

Season the pork. Generously season the pork with salt. 

Sauté the vegetables. Select the Sauté function on the Instant Pot and press Start, then set timer for 10 minutes. Add oil and let heat 1-2 minutes. Once hot, add onions and garlic, season with salt and sauté, stirring occasionally for 3-4 minutes. Add tomatoes, chipotles, and measured teaspoon of salt. Cancel Sauté function. 

Pressure cook pork. Add pork, stir to combine. Select Pressure Cook, set on Hi, and set timer for 15 minutes. Hit Start. 

Slow release the pressure. If you have the time, I like to release the pressure slowly while I'm making my side dishes. This takes about 50 minutes. If you are in a rush however, you can quick-release the pressure and serve right away. 

Enjoy! Serve the pork with it's sauce over rice or shred and serve as tacos or tostadas! 

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

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here which was sponsored by the National Pork Board. 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!

Instant Pot Chicken Carnitas With Peach Salsa

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I can’t believe we are almost back to school! No matter what the school year will look like for you and your family, starting those busy, busy schedules again will surely be an adjustment. I’ve been working hard all summer to come up with lots of easy, fast recipes like these absolutely delicious Chicken Carnitas Tacos just in time for getting back into a routine.

Read on for the recipe and to hear how Juicy Juice is honoring teachers through an incredible contest!

100% Thankful Teacher Contest

Every back-to-school season I partner with Juicy Juice to celebrate the beginning of another school year with their 100% juice boxes!

I love that they are 100% juice and Hiro and Louisa love all 8 tasty flavors.

However, this back-to-school season looks different for everyone. Every family is adapting to their new normal and it is going to be a bit of a challenge, especially for our nation’s teachers. 

I’m feeling overwhelmed even thinking about what they have to accomplish to embrace this new normal. Plus, teachers have to face the challenges of teaching and being a parent.

Yet year after year, teachers go above and beyond for their students and always work hard all summer to get ready for fall.

This is why I’m especially proud to be teaming up with Juicy Juice this year for their 100% Thankful Teacher Contest. The iconic kids’ beverage brand is giving away over $30,000 in prizes to set the winning educators up for the best school year yet. Two grand prize-winning teachers will receive $10,000. All twenty finalists will win a selection of Juicy Juice merchandise and products, as well as Michaels gift cards to help foster creativity in kids.

Here’s how it works:

  1. Throughout August, nominate your superhero teachers (you can nominate up to 3 teachers) who have made school special for your kids, whether in-person or through virtual learning. 
  2. Twenty finalists will be selected and then the voting begins.
  3. Go to the site again Juicyjuice.com/Thankful on September 15 to view and vote for your favorite! 
  4. Two grand prize winners will be awarded $10,000 and all finalists will be awarded a gift card to Michaels, along with Juicy Juice merchandise and products.

An Easy Dinner Recipe Is A Win-Win For Everyone During This Back To School Time

I think we sometimes forget that many teachers are parents too!

Last spring when distance learning first started, I got lots of requests from my kids’ teachers for fast, easy, kid-friendly recipes. A simple recipe like these Chicken Carnitas Tacos are especially useful during the busy back to school season. As all families balance the new normal of school, a nutritious dinner recipe that tastes great and everyone loves is more important than ever given this year’s circumstances. An added bonus? This makes plenty so you’ll have the next day’s lunch covered too!

This Chicken Carnitas recipe pairs nicely with Juicy Juice Kiwi Strawberry—one of our favorite flavors in this house, and is so easy even my kids can make it! Which totally counts as a science/math lesson in my book.

Girl sprinkling spice rub on chicken breasts sitting on a piece of parchment paper on a wooden cutting board.

It only takes a few ingredients:

  • Chicken (of course). I used boneless, skinless chicken breasts but the same amount of boneless, skinless chicken thighs would work too.
  • A quick chili powder spice rub
  • Fresh peaches
  • Red Onion
  • Coconut Oil or vegetable oil

How To Make Chicken Carnitas

Have you tried my Instant Pot Pork Carnitas recipe?

These chicken carnitas are just as good but a bit healthier, faster, and with a fruity twist.

What I love about this recipe? The sweet addition of fresh peaches.

Peaches and chicken in a metal pot with liquid.

It doesn’t shout fruit, but the peaches give the carnitas a perfectly tangy touch. Especially when mixed with the caramelized red onions and mild chili spice rub. 

The Fresh Peach and Ginger salsa is totally optional, but I’d go out on that limb if I were you. It’s got punch and pizzazz. It’s totally weird and fabulous at the same time. 

Let’s Talk Equipment

To make this recipe in under 30 minutes, you’ll need an Instant Pot or other multi-function cooker. 

If you don’t have an Instant Pot, you can easily make this in a crock pot or on the stove. Scroll down for those instructions.

A metal pot with shredded chicken sitting next to a ceramic bowl with cooked peaches and onions in broth and an empty plate on the side.

This is another recipe made for an Instant Pot Duo Crisp + Air Fryer, which is what I have. It comes with two different lids, one for the pressure cooker settings and one for the air fryer settings.

With a standard Instant Pot you have to transfer the meat to a baking pan and crisp under the broiler. With the Duo Crip you can do it all in the Instant Pot using the different settings.

To make pressure cooked chicken carnitas all you’ll need to do is: 

  1. Sprinkle spice rub all over chicken.
  2. Sauté onion on the sauté function of your Instant Pot.
  3. Add chicken and peaches and cook on the pressure cooker setting for 8 minutes. You don’t need to add chicken broth, the peaches add plenty of juice.
  4. Slow release for 10-15 minutes. 
  5. Drain the chicken, onions, and peaches through a strainer. Save the broth.
  6. Remove the chicken and shred.
  7. Add the shredded chicken back to the pressure cooker insert. Use the Air Fryer lid and fry until the edges are crispy.

Crock Pot Instructions

Have a slow cooker? No problem, you can easily set it and forget it instead!

  1. Season chicken with rub.
  2. Spread coconut oil in the bottom of a slow cooker. Place chicken on top. Add peaches and onion. Cover and cook on high 4 to 5 hours or low 8 to 10 hours.
  3. Heat broiler. Using a slotted spoon, remove chicken to a shallow baking pan. Using two forks, shred chicken. Spread evenly.
  4. Broil 4 inches from heat for 4 minutes. Toss with a cup or so of peach sauce from the crock pot.

Stove Top Instructions

Making these Chicken Carnitas on the stove top and then crisping them under the broiler is super easy too! Here’s how:

  1. Cut chicken into large pieces. Season chicken with rub.
  2. Melt coconut oil in a large Dutch oven. Add red onion and cook until translucent. Add chicken and brown on both sides, about 8 minutes total.
  3. Add peaches and 1 cup of chicken broth. Cover and cook on medium-low, stirring occasionally, for about 15 minutes or until cooked all the way through.
  4. Heat broiler. Using a slotted spoon, remove chicken to a shallow baking pan. Using two forks, shred chicken. Spread evenly.
  5. Broil 4 inches from heat for 4 minutes. Toss with a cup or so of peach sauce from the pot.

Chicken Carnitas For Dinner!

These carnitas would make a healthy taco night option but they also make really good burrito bowls too! Whether you make tacos, burritos, or tostadas you can’t forget the toppings! Some of our favorites are:

  • Fresh Peach and Ginger Salsa (recipe below)
  • Sour Cream
  • Lime Wedges (for squeezing over the top)
  • avocado slices
  • sliced jalapeños or serrano chiles for heat

What To Serve With Your Tacos

Two plates of tacos with peach salsa sitting on a wooden table with Mexican Rice and Juicy Juice juice boxes on the side.

On most nights, tacos are a meal all on their own. Add some chips and lots of toppings and we’re good to go. If I’m feeling like I want to make taco night a bit more special I’ll make:

Celebrate the Ones You Love! 

Whether it’s teaching your kids how to make this delicious meal all on their own or nominating your favorite teachers to show your appreciation, we are all about meeting this new school year with a spirit of celebration and gratitude. Let me know who you are nominating for Juicy Juice’s 100% Thankful Teacher Contest! Also, if you or your kids give this recipe a try, I’d love to hear about it! Snap a photo and tag me on Instagram using @holajalapeno and #holajalapeno so I can see. Happy eating!

Fresh peaches simmer with chicken in the Instant Pot in mere minutes and then quickly fry in the Air Fryer for crisp edges. Serve with a peach-ginger salsa! #tacos #chickencarnitas #instantpot #peaches

Instant Pot Chicken Carnitas Tacos with Peach-Ginger Salsa

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Fresh peaches simmer with chicken in the Instant Pot in mere minutes for the tastiest chicken carnitas recipe ever! Serve with a peach-ginger salsa!

This recipe requires an Instant Pot Duo Crisp + Air Fryer. See blog post for Crock Pot and stove top instructions. 

Ingredients

For the Chicken Carnitas: 

  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon ground chili powder (I used guajillo chili powder)
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground ginger
  • 2 pounds boneless, skinless chicken breast or thighs
  • 1/4 cup coconut oil, vegetable oil, or olive oil
  • 1 red onion, chopped
  • 1 pound fresh peaches, pitted and chopped

For the Peach-Ginger Salsa: 

  • 1 large, ripe peach, pitted and chopped fine
  • 1 teaspoon minced fresh ginger
  • 1 large scallion, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 teaspoon black sesame seeds
  • Juice of 1 lime
  • 1/2 teaspoon kosher salt

To Make Tacos: 

  • Warm corn tortillas
  • shaved red cabbage
  • Lime wedges

Instructions

To Make the Carnitas: 

Season chicken: Mix the salt, cumin, oregano, chili powder, black pepper, and ginger together in a small bowl. Sprinkle evenly all over both sides of chicken. You will use all the spice rub. 

Sauté Onions In Instant Pot: Add oil to Instant Pot and turn on the Sauté setting. Once oil is warm, add onions and cook, stirring occasionally, for 5 minutes. Add chicken and peaches. Press the Cancel button. 

Pressure Cook the Chicken: Secure the lid in place. Press the Pressure Cook button. Set the heat to Hi and the timer for 8 minutes. 

After the time is up the Instant Pot will automatically switch to the "keep warm" setting. Let it stay on the "keep warm" setting for 10 minutes before releasing the steam valve.

Drain the Chicken, Peaches, and Red Onion: Set a colander over a large heat-proof bowl and drain the chicken, peaches, and red onion into the colander.

Reserve the sauce and transfer to a small sauce pan to keep warm. Rinse out the metal Instant Pot pressure cooker insert. 

Once chicken is cool enough to handle, shred into bite-sized pieces. Add back into the metal insert and mix in the reserved peaches and red onion. 

Air-Fry the Carnitas: Secure the Air-Fryer lid. Press the Air-Fry button and set the temperature to 400°F. Set timer for 4 minutes. 

When timer goes off, remove lid and place on the protective pad–BE CAREFUL the bottom of the lid will be hot. Stir carnitas and if you'd like them more crisp secure lid again and fry for another 4 minutes. 

To Serve: Stir 1 cup of the reserved sauce into the carnitas and serve as tacos in the warm tortillas with the peach salsa and cabbage or burritos or burrito bowls with rice. Pass remaining sauce at the table. 

To Make The Peach Salsa: Combine all the salsa ingredients in a medium bowl. Stir to combine and taste to see if it needs more lime juice or salt. 

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

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here which was sponsored by Juicy Juice. 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!

Crispy Pork Milanesa Recipe

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Pork Milanesa, or breaded, pan-fried pork tenderloin, is loved in South American countries as much as it is in Japan.
 
Call it what you will, Wienerschnitzel, Cotoletta alla Milanese or Tonkatsu. In Iowa we put it on a bun half its diameter with a squirt of yellow mustard and call it lunch.

Pounded thin and fried in hot oil, La Milanesa is the perfect combination of crispy exterior and juicy interior and it happens to be one of my husband’s favorite meals.

Last weekend we were bored so we drove an hour to Fargo to buy the week’s groceries.

Most mothers complain about grocery shopping with their children, I on the other hand, much prefer my child to my husband—at least she doesn’t care what I’ve got planned for dinner that week.

A trip to Fargo meant I could get some out of the ordinary things like Meyer lemons and escarole so I had carefully planned our weekly meals to take advantage of such abundance.

Pork cutlet sliced on a plate with green sauce, black beans, and a salad with lime wedges and a piece on a fork.

Armando decided two seconds before we entered the grocery store what he wanted to buy.

“Are we going to the Asian market?” He asks.

“I don’t think I need anything there” I say.

“Well then what are we going to have for dinner this week?” He responds, “I want some good stuff.”

Yes, this is what he tells me.

He wants some good stuff.

Now I know he didn’t mean we don’t normally have good stuff, but at that moment that is what it sounded like to me and I wanted to punch him in the face.

In his manliness he continues, “Why don’t we have Milanesa?”

The truth was we weren’t going to have Milanesa because it wasn’t on my meticulous menu I had planned out, but my response was, “Because it’s a pain in the ass to make.”

With a “so shut-up.” thrown in under my breath.

He responds with a “No its not, you make it all the time.”

And I respond with a “Then why don’t you make it yourself?”

And that is how we happily carried out our shopping trip…and our hour drive home.

I felt bad though, so of course we had Milanesa the next night and lived happily ever after.

A plate of Pork Milanesa, salad, and black beans with a jar of green sauce and silverware to one side.

How To Make Pork Milanesa

The truth of the matter is, he was right. Pork Milanesa is not that hard to make.

You can use beef, chicken or pork, but boneless pork chops, pounded thin is what we love best.

The only thing about Milanesa is it requires a few shallow dishes for dipping (I use pie plates) but other than that, pretty simple.

Here’s how it goes:

  1. Place flour, beaten eggs, and bread crumbs (I use panko) in three separate shallow dishes.
  2. All three need to be generously seasoned with salt and pepper.
  3. Coat both sides of the pork chop in flour, then egg, then bread crumbs.
  4. Heat oil over medium high heat in a large frying pan.
  5. Cook the breaded pork chops for about 3 minutes on each side.
  6. Drain on paper towels.
  7. Serve with a squeeze of lime juice!
Seasoned cutlets being breaded with flour. One in a dish of flour and one on a piece of brown paper being ready to get breaded.

Can You Pound Pork Chops To Make Them Tender?

Absolutely!

To get those perfectly thin boneless pork chops for Milanesa (or in Italian, Milanese) you can either buy them already pounded out at your local Latin market or grocery store but you can also easily do it at home.

If you plan on making Milanesa all the time, consider buying a meat mallet.

If you don’t want to commit to another kitchen tool, a heavy-bottomed saucepan, rolling pin or wine bottle will work.

Boneless pork chops sitting on a piece of brown parchment paper next to a bowl of flour.

Lay one or two boneless pork chops on a cutting board (it’s easier to do in batches) and cover with a piece of plastic wrap.

Starting from the middle of the pork chop whack the meat with the mallet working your way out.

A person pounding a boneless pork chop, covered by a piece of plastic wrap with a meat mallet on a cutting board.

The plastic wrap protects the meat from tearing, but if it starts to rip, be a bit more gentle. Work your way around the pork chop until it is of even thickness. Keep going until it is 1/4-inch thick all the way around.

Repeat with the other pork chops, pounding them all the same thickness so they are all nice and tender.

Show Me Your Stuff!

Hey, you pork chop-breading kitchen wiz! Show me your perfect Pork Milanesa! Share a photo and tag us on Instagram using @holajalapeno and #holajalapeno so that we can see your impressive handiwork. Happy eating!

A plate of Pork Milanesa sliced with a fork in one piece dipped in green sauce.

Crispy Pork Milanesa Recipe

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

Tender pork cutlet pounded thin and lightly breaded and fried. Served with a slice of lemon or lime makes a divine dinner.

Ingredients

  • 4 pork cutlets or boneless pork chops pounded to about 1/4-inch thick
  • kosher salt and black pepper
  • 3/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • 3 tablespoons olive oil
  • lemon wedges for serving

Instructions

  1. Generously season pork on both sides with salt and pepper. Place flour, egg, and panko into three separate pie plates or shallow dishes.
  2. Heat oven to 300°F. Heat oil in a large frying pan over medium heat and have an oven-proof plate or baking sheet ready.
  3. While oil is heating dip one cutlet in the flour, cover completely with flour then shake off excess. Dip in egg, covering completely, then let excess drip off. Then cover in panko, pressing to adhere to the pork.
  4. Once oil is shimmering place breaded pork in hot oil (if your pan is big you can do two at a time) the oil should vigorously bubble when pork is added, if not wait longer for oil to get hot enough. Let fry undisturbed until golden brown on one side, about 2-3 minutes. Flip and repeat on other side. Transfer pork to plate and place in oven to keep warm. Repeat with remaining pork. Serve immediately with lemon wedges.
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

One More Thing

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

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

This post was first published in 2011 and updated in July 2020.

Sticky Jalapeno and Cherry Grilled Chicken

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This post is sponsored by Foster Farms Air-Chilled Chicken but the content and opinions expressed here are my own.

If you are a subscriber to Better Homes & Gardens, you might have noticed that I came up with a whole slew of cherry recipes for the July 2020 issue. I think there’s like 11 or 12 recipes, but behind-the-scenes there were so many more that didn’t make the cut. This Sticky Jalapeno and Cherry Grilled Chicken is one of them and now that the issue is on newsstands I get to share it with you here, for free!

It’s summer, which means I’d rather be outside grilling than anywhere else.

The smoky flavor, the charred edges, it just doesn’t compare, in my opinion, to any other kind of cooking.

When Foster Farms asked if I could come up with a recipe for their Simply Raised Air Chilled Chicken, it was this cherry chicken recipe I’ve had swimming in my head forever that came to mind.

A dish of chicken marinating in a cherry and jalapeno marinade on a wooden table with jalapenos and limes next to it.

What Is Air Chilled Chicken?

Air-Chilling is a method for cooling chicken during processing. The benefits include better taste and texture, and faster cooking time.

Since excess water is not absorbed during air-chilling (in comparison to water-chilled chicken,) the natural juices in air-chilled chicken are not diluted and the texture is unaltered, which leads to more flavorful and tender pieces of meat.

Because air-chilled chicken doesn’t absorb excess water, it tends to cook faster than when chicken is water- chilled.

Plus Foster Farms Air Chilled Chicken is always raised free range with no antibiotics or added hormones and 100% vegetarian diet.

What Kind Of Chicken To Use

Ingredients to make jalapeno chicken. A bowl of cherries sitting on a wooden table next to a package of chicken and a cutting board.

Foster Farms Air Chilled Chicken is available in many different cuts. I used the boneless, skinless chicken thighs because they cook quickly and are juicier than chicken breasts.

You can choose whichever kind of chicken your family likes best. The marinade works on any of them, but the cooking time may vary depending on what type you use.

The chicken thighs took about 15 minutes total to cook and I assume grilling chicken breasts would take about the same amount of time.

The best way to be sure your chicken is cooked all the way through is to use an instant read thermometer.

A woman grilling pieces of jalapeno chicken.

Insert it in the meatiest part, but without touching the bone, (if you are cooking bone-in chicken). When it reaches 165°F, you know it is ready.

The Best Way To Season Chicken For The Grill

The nice thing about this Jalapeno Chicken is that the marinade does all the work.

You simply blend all the ingredients in the blender, pour it over the chicken and let it do it’s thing.

A dish of grilled jalapeno chicken and rice sitting on a wooden table next to a salad.

A good rule of thumb for cooking any kind of meat however, is to use 1 teaspoon of kosher salt per pound of meat.

This recipe has that amount in the marinade, but it’s a good kitchen tip to keep in mind and one I use for everything from meatballs to pan-seared steaks.

As far as how long to marinate the jalapeno chicken I cooked one batch after only 30 minutes and one batch after 24 hours and honestly, couldn’t tell much of a difference.

So if you want to plan ahead and give it a long marinade time that’s fine but you can also just let it marinate while you get the grill ready and it will be equally delicious.

A dish of chicken and rice with lime wedges and cherries sitting on a wooden table.

This Jalapeno Chicken….How Spicy Is It?

The next thing everyone always wants to know when jalapeños are involved, is how spicy is it going to be.

Well, let’s take a look, first of all, at how hot jalapeños are in Scoville units. Scoville units are a measure of spiciness of a chili. The more units there are, the spicier the chili is.

A jalapeno can be anywhere from 2,500 units to 10,000 which may seem like a lot but the scale goes all the way up to 3,000,000 so in comparison, not that spicy.

Woman in a blue apron cooking with a plate of marinating chicken on a wooden table in front of her.

How spicy this sticky chicken is really depends on how hot your jalapeños are and your tolerance level.

I will say I don’t think the jalapenos I used were very spicy. My kids ate this chicken two days in a row with no complaints of their mouths being on fire.

Final verdict: This Jalapeño Chicken is not that spicy.

More Jalapeño Recipes To Try

A man and woman sitting at a dinner table laughing and the man is serving salad.

If you do love the spice or have jalapenos growing in your garden and are looking for ways to use them. Here are some of my other favorite jalapeño recipes:

Grill, Baby, Grill! 

I hope you’re as crazy about this Sticky Jalapeno and Cherry Grilled Chicken as I am! If you make it, let me know! Snap a photo of your sticky sweet cherry chicken and tag me on Instagram using @holajalapeno and #holajalapeno. Happy eating!

A dish of chicken sitting on a wooden table next to a bowl of salad and plates.

Sticky Jalapeno and Cherry Grilled Chicken

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Sticky Jalapeno and Cherry Grilled Chicken is a low-stress, utterly simple dinner recipe you MUST make this summer with a killer spicy-sweet marinade.

Ingredients

  • 1 pound Foster Farms Air Chilled Boneless Skinless Chicken Thighs
  • Juice of 1 lime (about ¼ cup)
  • ¼ cup honey
  • ¼ cup olive oil
  • 1 cup sweet cherries, stemmed and pitted (about 6 ounces)
  • 2 jalapeños, stemmed and thinly sliced
  • 1 teaspoon kosher salt

Instructions

Blend up the marinade: Combine lime juice, honey, olive oil, cherries, jalapenos, and salt in a blender. Blend until smooth.

Marinate the chicken: Place chicken in a shallow dish and pour marinade over chicken thigh, turn to coat completely. Cover and refrigerate while you heat the grill. Marinate at least 15 minutes or up to overnight.

Grill the chicken: Heat grill to medium heat. Remove chicken from marinade, letting excess drip back into the dish. Grill chicken thighs until cooked through completely, turning once, about 15 minutes total.

To Serve: Serve immediately with rice and a green salad.

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-American

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here. 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 Three-Ingredient Pork Flautas

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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.
 
Pork Taquitos on a plate topped with lettuce, radishes, and red onions.
 
They are perfect for a New Year’s Party. I suspect by now you have New Year’s plans?
 
Maybe you’re headed out, maybe you’re hosting, or maybe, like me, you’ll be asleep long before the ball drops in Time Square.
 
Even though I won’t be clinking any champagne flutes or even giving anyone a kiss at the strike of midnight (my husband is out of town, so unless it’s my kids, that’s probably a bad idea).
 
I can still help you celebrate in style however!
 
Ideally you are going to someone’s house or are entertaining in your home.
 
Which is way more fun (in my opinion) than attending one of those NEW YEAR’S EVE parties at some hotel or club where, for a bunch of money, you get the privilege of eating some crappy buffet and dancing to a bad cover band amongst strangers.
 
If you are throwing your own shin dig, drinks are probably covered. I’m sure you’ve got something sparkling chilling in the fridge.
 
I’ve also got a party punch you might be interested in.
 
Let’s move on to some incredibly easy finger food that you can make using (shhhhhh…..leftovers).
 
Pork Flautas!
 

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

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.

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 These Pork Flautas

The number one 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, you can also 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 cheese.
  4. You can make them ahead! They are best immediately eaten after frying, but if you are taking them to a party and need to fry in advance, you can rewarm them in a 350°F oven for 10-15 minutes.

How To Make Pork Flautas

The Filling

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

My Instant Pot Pork Carnitas would also be good.

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

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.)

The 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.

Heat a skillet over medium-high heat add 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.

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

Rolling and Keeping Them Rolled Up

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 them all rolled up, the next step is to fry them.
 
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 and let fry about 2 minutes per side or until the flautas are crispy and browned. Transfer to a paper towel-lined plate to drain any excess oil and repeat with the remaining flautas.
 
Pork Flautas on a paper towel-lined plate with green salsa on the side.

Roll Em Up!

Show us your stuff! We want to see how these flautas worked out for you, so snap a photo and share it on Instagram using @holajalapeno and #holajalapeno. Happy eating!

This post was originally published in December 2013. Updated in June 2020.
 

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

  • 12 corn tortillas
  • 1 1/2 cups finely chopped cooked pork
  • 2 cups vegetable oil
  • Garnishes: 

Garnishes: 

Instructions

  1. 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. 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. 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 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.
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

Soy and 5 Spice Marinated Tofu Pad Thai Recipe

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Although we’re all about celebrating Mexican food recipes, sometimes the craving for a really good Pad Thai hits and just can’t be denied. In fact, I first published this Marinated Tofu Pad Thai recipe back in 2010 and it’s been in our regular dinner rotation ever since.

If you’ve never made Pad Thai at home, this recipe is a great place to start. It has a simple citrus sauce, crunchy vegetables, chewy rice noodles–and the star—thick chunks of delicious marinated tofu.

A jar of 5 spice powder, a jar of soy sauce, a block of tofu on a white plate, and a whisk in a glass dish with marinade all sitting on a wooden table.

Marinated Tofu Make All The Difference

I love tofu. I like it fried, broiled, or grilled. Heck, I even like it raw.

That being said, I understand if tofu isn’t everyone’s cup of tea. If you are on the fence about it, I highly suggest marinating it first. This Pad Thai tofu marinade could not be simpler. There’s only two ingredients:

  1. Soy Sauce. Any kind works here or if you are gluten-free, tamari sauce works too. My favorite brand of soy sauce is Pearl River Bridge Light Soy Sauce. It has a clean, crisp flavor that’s not too salty.
  2. Chinese Five-Spice Powder. Five-spice powder is a mixture of cinnamon, cloves, fennel, star anise, and Szechwan peppercorns. You can make your own or buy it already blended.

That’s it! You can soak the tofu in this marinade for as little as 30 minutes or as long as 3 hours. I like to turn the block of tofu every 10 minutes to make sure it is evenly coated.

Marinated tofu in a glass dish with peas, purple scallions, and a white plate of rice noodles and limes.

You’ve Marinated The Tofu. Now What?

Okay, so making Pad Thai can be a bit stressful if you follow many of the recipes out there.

To cook it like they do in a restaurant requires a well choreographed dance of hot wok, fast-moving chopsticks, and perfect timing of sauce meets vegetables meets noodles.

But we don’t work in restaurants and making homemade Pad Thai doesn’t have to be stressful.

The nice thing about this recipe is it breaks every part down into a single step that, in and of itself, isn’t too hard. Then you combine everything all together in the end.

Here’s the method:

  1. Marinate the tofu.
  2. Whisk together the sauce.
  3. Soak the noodles.
  4. Cook the tofu, then transfer to a plate and set aside.
  5. Cook the egg, then transfer to a plate and set aside.
  6. Cook the vegetables and combine everything in the pan to reheat.
  7. Serve with lots of minced peanuts and basil!
Blue bowl filled with steaming water and rice noodles on a wooden cutting board with chopped vegetables.

Variations

I think you will really love this Marinated Tofu Pad Thai Recipe just like it’s written, but say you want to play around a little bit or you have certain dietary restrictions. Here’s a few variations you can try:

  • Gluten-Free: Use Tamari Sauce instead of Soy Sauce.
  • Vegan Pad Thai: Leave out the egg and substitute vegan “fish sauce“.
  • Meat Options: Use the same marinade with 1 pound of shrimp or diced, boneless chicken breast or thighs and cook like you would the tofu.
  • Other Veggies: Add more or use different vegetables. This is a great recipe for cleaning out the fridge. Shredded carrots, zucchini, chopped broccoli, spinach, or bok choy would all be good.
  • Nut-Free Tofu Pad Thai: Leave out the peanuts or substitute roasted, salted sunflower seeds instead.
  • Make It Spicy: Add thinly sliced jalapenos or serrano chiles with the other vegetables.
Black frying pan with tofu pad Thai and black chopsticks.

Other Asian-Inspired Recipes To Try

Although Mexican recipes are more our speed we do love Asian flavors every once in a while.

I actually love how there are so many similar ingredients between Mexican and Asian cuisines. Chiles, cilantro, lime juice, onions, and garlic are in abundance in both worlds. Here are a few of our favorite Asian-inspired recipes:

Two plates of pad Thai sitting on a wooden table with a pink napkin.

Tried Our Marinade for Tofu with Pad Thai?

We’re really big fans of this Pad Thai recipe. I hope you’re as into this as much as we are—if you try it, show us your handiwork! Snap a photo and tag us on Instagram using @holajalapeno and #holajalapeno. Happy eating!

Two plates of pad Thai sitting on a wooden table with a pink napkin.

Soy Marinated Tofu Pad Thai Recipe

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

A delicious marinated tofu Pad Thai recipe you can make when the craving hits!

Ingredients

  • 1 tablespoon soy sauce
  • 1 teaspoon chinese five-spice powder
  • 1 pound firm tofu, drained
  • 1/4 cup freshly squeezed lime juice
  • 1/3 cup freshly squeezed orange juice
  • 1/4 cup fish sauce
  • 1/4 cup light brown sugar
  • 1/4 cup rice wine vinegar (I've also used Champagne vinegar with good results)
  • 1 teaspoon chili-garlic sauce
  • 12 ounces rice stick noodles
  • 1/4 cup vegetable oil
  • 2 large eggs, beaten
  • 8 ounces sugar snap peas, stem end removed
  • 1 cup sliced scallions
  • 2 cloves garlic, minced
  • 1/3 cup minced roasted, salted peanuts
  • lime wedges and fresh basil, for serving

Instructions

  1. To Marinate The Tofu: Combine soy sauce and five-spice in a shallow dish wide enough to hold the block of tofu. Add tofu and marinate at least 30 minutes or up to 3 hours, turning occasionally. Cut into 2-inch cubes. Save any leftover marinade. 
  2. Make The Sauce: Combine lime juice, orange juice, fish sauce, brown sugar, rice vinegar, and chili-garlic sauce in a medium bowl. Whisk to dissolve sugar. Taste and adjust to your preferences; if you like it spicier, add more chili-garlic sauce, sweeter, more sugar, etc. But overall you should be able to taste salty, sour, sweet, and spicy in a nice balance. Add any leftover marinade from the tofu and stir to combine. 
  3. Prepare The Noodles: Place the rice stick noodles in a large mixing bowl and cover with boiling water until pliable, but not soft enough to eat without cooking more. How long this takes will depend on how thick your noodles are. Start checking after 2 minutes. Drain, rinse with cold water, and if you are making the noodles in advance toss with a teaspoon or two of vegetable oil, cover and refrigerate.
  4. Cook The Tofu: Place a large non-stick frying pan over high heat. Add 2 tablespoons of oil and heat until oil is shimmering. Add tofu (be careful it will spatter) and cook until golden brown, stirring frequently. Transfer to a plate.
  5. Cook the Eggs: If the pan is dry, swirl a bit more oil to cover the bottom of the pan. Add beaten eggs and scramble. Remove scramble eggs to a plate. Cut eggs into strips if they are in big pieces. 
  6. Cook The Vegetables and Noodles: Return pan to the heat and add remaining 2 tablespoons oil. Once hot, add sugar snap peas, scallions and the garlic, stir for 30 seconds.  Add noodles and sauce, tofu, and eggs. Toss until all the ingredients are incorporated.
  7. To Serve: Remove from heat and add peanuts. Toss a couple times to combine and divide between plates. Serve with lime wedges and basil.
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: Thai

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here. 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!

Green Tomato Recipes! Tangy Green Tomato Chili

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One of our favorite green tomato recipes! A tangy twist on classic beef chili. Green tomatoes are swapped for traditional ripe red tomatoes then combined with ground beef, pinto beans, and poblano peppers for an irresistible chili recipe that uses us all of the green tomatoes still in the garden come fall. Use tomatillos to make this delicious chili the rest of the year! Hearty comfort food.
 
Calling all gardeners!
 
It’s almost fall and I’ve got buckets of green unripe tomatoes on my hands. I’ve been rapidly thinking of ways to use them. My conclusion?
 
A tangy Green Tomato Chili! What better to cut through the spice and beefy-richness of chili than some sharp green tomatoes?
 
An overhead shot of a bowl of chili topped with avocado, cheese, and cilantro on a marble table with a spoon.
 

what are green tomatoes?

First of all when I say green tomatoes what I mean are unripened red tomatoes. If you’ve grown tomato plants in your garden you know what I mean.

Tomatoes start out green, grow to size, and then become ripe tomatoes in a shade of red or green or yellow or even purple depending on what variety of tomato it is. 

If you live in a climate where it gets cool in the fall, you may notice that some of those tomatoes never ripen completely and have to be harvested green before the first frost sets in. 

Green tomatoes are great to cook with, I’ve always wanted to try them in a tomato tart with cream cheese or even try pickling green tomatoes but those are still to come. What have you made with green tomatoes? Leave me a comment below, I’d love to know!

A pot with ground beef, green tomatoes, and onions cooking with a wooden spoon stirring the ingredients.

A lot of people turn these tart tomatoes into green tomato chutney, green tomato relish, green tomato pie, and more. We turned them into this divine chili recipe. 

You can also find green tomatoes in the summer at Farmer’s Markets and some grocery stores. So if you really fall in love with their crunchy, tart taste you might look out for them there. 

what if i can’t find green tomatoes

I’ve deduced that anywhere a green tomato would work, so would a tomatillo.
 
Tomatillos have a similar texture and tartness as green tomatoes and they are much easier to find. 
 
They look similar to a green tomato, but are covered by a papery husk and can be found in most grocery stores and all Latin markets. 
 
Using tomatillos also means you can make this tart and earthy chili any time of year!
 

chili ingredients

Although green tomatoes are the star of the show, this chili has all the other classic ingredients that makes chili so craveable: juicy ground beef, lots of spices, aromatic veggies, and beans.

Here’s what you’ll need: 

Read on for optional garnish ideas! 

 

how to make green tomato chili

This recipe, like any chili, is pretty easy and super comforting. Bonus? Also, naturally gluten free! So yay for that. 

Because this recipe calls for dried pinto beans, the first step is to soak the beans overnight. You don’t have to do this, but the beans will cook quicker if you do. If you’ve forgotten to soak them, you can give them a quick rinse and use them right away, but the chili may take up to an hour longer to cook. 

Next step is to sauté the vegetables. Typically I would tell you to season the veggies with salt and pepper as you add them to the pot but because we are cooking with dried beans we don’t want to add any salt until the end. Salt keeps the beans from getting tender. 

Once the veggies are soft and starting to caramelize, brown the meat and add the spices. It’s nice to let the spices toast in the oil for a minute. These two steps should take about 20 minutes. 

Add the beans and the remaining ingredients (except the cilantro and salt) and simmer, covered until the beans are tender, about 2 hours. 

Taste a bean to see if it is tender and no longer crunchy in the middle. If they are cooked all the way through, season the chili with salt and continue cooking for another hour or so to really let all the flavors combine. 

Stir in the cilantro right before serving and dig in!

favorite adaptions

A pot of green tomato chili on a marble table with a baking dish of cornbread next to it.
  • To make this Green Tomato Chili vegetarian you could omit the ground beef altogether or add more vegetables like chopped zucchini, shredded kale, or beet greens in the last 15-20 minutes of cooking. 
  • Use canned pinto beans in place of the dried. Add the canned beans in step 3 like you would with the dried beans but only cook another 30 minutes. 
  • Swap out ground turkey or chicken for the ground beef. 
  • Add a 1/4 cup of mole paste in with the chicken stock for added spice and richness. 

what to serve with it

Overhead shot of two bowls of chili on a marble table with two plates of cornbread and a baking dish of cornbread.

I can’t have chili without cornbread—it just doesn’t seem right. This is our go-to super simple cornbread which can be made into muffins or in a loaf and sliced. 

For something completely different, try Zoe Nathan’s Buttermilk Cornbread recipe which I haven’t decided if it’s a cake or a cornbread but it’s pretty darn delicious. 

now for my favorite part of chili: the garnishes!

Bowl of chili with avocado, cilantro, and cheese on top sitting on a marble table next to some cornbread.

You can really let your imagination run wild here. It’s fun to set out all the garnishes at the table like a “garnish bar” and have everyone dress up their bowl of chili just how they like it.

As far as I’m concerned there are three important garnish categories and the perfect bowl of chili needs to have at least one garnish from each to be labeled a success.  

They are as follow:

  • Fresh and Crunchy
    • minced white onion
    • thinly sliced scallion
    • fresh cilantro leaves
  • Creamy
    • Grated aged white cheddar cheese
    • sour cream
    • sliced avocado
  • Bright and Spicy
    • Hot Sauce
    • Lime wedges for a squeeze of lime juice over the top
    • Thinly sliced jalapenos

more green tomato recipes to try!

what’s in your green tomato chili bowl? 

Agree that green tomatoes make a stellar chili? Have a garnish you can’t live without? Make sure you snap a pic of your chili bowl and tag @holajalapeno or #holajalapeno on Instagram so I can see!

Overhead shot of two bowls of chili on a marble table with two plates of cornbread and a baking dish of cornbread.

Tangy Green Tomato Chili with Beef Recipe

Yield: 8-10
Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes

A tangy twist on classic beef chili! Green tomatoes are swapped for traditional ripe red tomatoes then combined with ground beef, pinto beans, and poblano peppers for an irresistible chili recipe that uses us all of the green tomatoes still in the garden come fall. Use tomatillos to make this delicious chili the rest of the year! Hearty comfort food.

Ingredients

  • 1/4 cup olive oil
  • 1 large white onion, diced
  • 3 cloves garlic, minced
  • 2 poblano peppers, seeded and diced
  • 2 jalapeños, seeded and diced (you can leave seeds in if you like things spicy)
  • 1 pound ground beef
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground coriander
  • 1 pound dry pinto beans, soaked overnight, drained and rinsed
  • 3 large green tomatoes, diced or 12 ounces tomatillos, husks removed and diced
  • 6 cups chicken broth, stock or water
  • 1 tablespoon kosher salt
  • 1 bunch cilantro, leaves and tender stems chopped

For the Garnish:

  • Sliced avocado
  • Grated sharp white cheddar cheese
  • Thinly sliced scallions

Instructions

  1. To Sauté The Vegetables: Heat oil in a large stock pot with a tight-fitting lid over medium-high heat. Add onion and cook, stirring occasionally, until translucent. Add garlic, poblano peppers, and jalapeños and continue cooking until browned, about 10 minutes.
  2. Add ground beef, chili powder, cumin, oregano, smoked paprika, and coriander and stir, breaking meat up with the back of your spoon. Cook until beef is browned, about 5 minutes more.
  3. To Cook The Beans: Add beans, tomatoes or tomatillos, and broth and bring to a boil. Reduce heat to low and simmer, covered until beans are tender, about 2 hours. Add salt and cook another hour. Taste and add more salt as needed; stir in cilantro right before serving.
  4. To Serve: Ladle chili into bowls and pass garnishes like grated cheese, sliced scallions, and avocado at the table for everyone to garnish their own bowl.

Notes

To substitute canned pinto beans for dried, add canned beans in their liquid, with the chicken stock and salt. Cook 30 minutes and serve.

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-American / Category: soup

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here. 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 Creamy Mexican Vegetable Soup

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In the spirit of making the best with what we have, I bring you this radically easy Mexican Vegetable Soup! It is a melting pot (literally) of whatever frozen vegetables you have, a dried chili (or chili powder), some broth, and cream. A downright luxurious bowl of soup anyone can make.

Mexican Vegetable Soup In Five Ingredients

Are you ready for something refreshingly simple? After cooking practically every meal for the last three weeks, I, for one, most certainly am. The best part? This is the most forgiving of recipes, generously welcoming any mostly-used bag of frozen vegetables you have lingering about.

After you’ve gathered up all your frozen veggies all you need is some olive oil, a dried chili, a container of broth, and a bit of cream. Even the most timid of cooks can tackle this 5-ingredient soup recipe.

Soup With Frozen Vegetables

Can you make this soup with fresh vegetables? Sure! But the beauty of this recipe is it transforms those not so texturally beautiful frozen veggies into something truly wonderful.

I’m sure over the past few weeks you’ve grabbed a few bags of frozen veggies, like I did, on your grocery runs. They are great to have on hand should you need them and whether it’s spinach or broccoli, frozen peas or cauliflower any of them will work in this creamy vegetable soup.

Make a comforting, creamy vegetable soup with a touch of chili using the frozen vegetables you already have in your freezer! #mexican #vegetarian #soup #souprecipes

My favorites are the bags of vegetable combinations that have some sort of starchy vegetable involved like potatoes or butternut squash or sweet potatoes. The starchy vegetables add some viscosity, making for a thick, rich soup.

Some of my favorite brands are:

If you have fresh vegetables you’d like to use up instead of frozen, just peel and dice them as necessary and continue with the directions. Keep in mind they will take longer to cook however, more like 40 minutes instead of 15.

What Is This Dried Chili Business?

If you’ve never cooked with dried chiles before, don’t be put off by their hard exterior. They are actually very easy to use—especially in this recipe because you don’t even have to soak them.

Here’s how to use them in this Mexican vegetable soup recipe:

  1. Rinse the chili. They can be dusty from packaging and handling.
  2. Snip the stem off with scissors. Cut the chili open vertically and discard the seeds.
  3. Cut the chili into strips with the scissors and add to the soup.

Pretty easy, right? But if you are still not feeling the dried chiles, substitute chili powder (any kind) instead. Start with 1 teaspoon (unless it is cayenne chili powder, arbol chili powder, or chipotle chili powder—those will be spicier so start with 1/4 teaspoon of those) then add more spice to your tastes.

If you want to give whole dried chiles a try, here are a few of my favorites:

  • Guajillo Chiles– Mild flavor, smooth-skinned, musky and sweet, not spicy
  • California Chiles– These aren’t spicy either but add a mellow, rosiness.
  • Chipotle Chiles– If you want heat, choose dried chipotle chiles. They are the smoked, dried version of jalapenos.
Can you make soup with frozen vegetables? Sure! Try this Mexican vegetable soup recipe and discover how easy it is! #mexicansoup #vegetablesoup #easysouprecipe #mexicanvegetablesoup

What Kind Of Broth Should I Use? And What To Do If I Don’t Have Any?

If you want to keep this soup vegetarian and if you make a lot of Mexican vegetable soup recipes, then I would keep a few boxes of vegetable broth on hand so you can make easy recipes like this all the time.

If you aren’t concerned about it being vegetarian, then you can use any kind of broth (or a combination) you’d like. Making your own chicken stock at home is really easy and something you can do with leftover chicken bones, raw or cooked.

The next alternative is to use bouillon paste, powder, or cubes mixed with water. Some folks are sensitive to sodium and these tend to have a lot, but high-quality bouillon is great to keep in the pantry. It lasts forever and is ready when you need it.

Finally, if you have none of the above, you can always use water. You will have to use a few good pinches of salt though to make up for the missing flavor of the broth.

How To Blend Hot Liquids In A Blender

As the name implies, this is seriously THE EASIEST Caldo de Verdura or Mexican vegetable soup, but there is one little kitchen tip I want to mention before you dive in.

Be very careful when you are blending hot liquids in a blender. If you do it the wrong way, the blender could explode sending a soup volcano everywhere. Here’s how to do it the right way:

  1. Only fill the blender halfway to two-thirds of the way full. You may have to blend the soup in batches depending on the size of your blender.
  2. Remove the center piece of the lid.
  3. Place lid on the blender —without the center piece.
  4. Cover lid with a couple layers of paper towels.
  5. Turn blender on lowest setting, then gradually increase the speed until the soup is smooth.
Seriously the EASIEST Mexican Vegetable Soup you will ever try made with whatever vegetables-fresh or frozen- you may have plus 4 more ingredients! Give it a try! #mexicanvegetablesoup #vegetablesoup #easysouprecipe #creamysoup

What To Serve With It

Easiest Soup You Ever Made? Uh-huh!

Life is hard. This soup is not. Make a batch! Then snap a pic and share it with me @holajalapeno and #holajalapeno on Instagram.

This super easy Mexican Vegetable Soup is luscious and creamy, only uses five ingredients, and can be made from any frozen vegetables you have on hand. #vegetablesoup #mexicansoup #frozenvegetablerecipes #creamsoup

Super Easy Creamy Mexican Vegetable Soup

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

This super easy Mexican Vegetable Soup is luscious and creamy, only uses five ingredients, and can be made from any frozen vegetables you have on hand.

Ingredients

  • 1/4 cup olive oil
  • 1 (16-18 ounce) bag frozen vegetables
  • 1 dried chili (Guajillo, California, or Chipotle), stemmed, seeded, and snipped into strips with kitchen scissors
  • 1 (1-quart container) broth—vegetable, chicken, or beef
  • 1/2 cup heavy cream or half-and-half
  • Chopped herbs like cilantro, scallions, or parsley for garnish (optional)
  •  

Instructions

Heat oil in a large pot or Dutch oven over medium-high heat.

Add the vegetables (its okay if they are still frozen) and season with salt and pepper. Stir to coat in oil and let cook until slightly softened. Add chili and cook until vegetables are just starting to brown, stirring occasionally.

Add broth, stir to scrape up any browned bits that are stuck to the bottom of the pot (flavor!) and bring to a boil. Cover, reduce heat to a simmer, and cook until vegetables are very tender, about 15 minutes.

Transfer to a blender or use a stick blender and blend until smooth. Be careful if you are using a blender! When blending hot ingredients: Cover the top with a couple pieces of paper towels instead of the lid so it doesn't explode. Hold the paper towels down with your hand and blend on low to begin with, then increase speed until it is very smooth.

You may need to blend the soup in batches depending on how large your blender is.

Return pureed soup to the pot, add cream and return to a simmer. Taste and add more salt and pepper as needed.

Ladle into bowls and garnish with fresh herbs if you'd like.

Notes

Leave out the cream to make this soup vegan. 

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

Slow Cooker Beef Tacos with Mango-Citrus Salsa

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Super tender Slow Cooker Beef Tacos made with lots of jalapeños, garlic, and oregano then topped with a vibrant mango and citrus salsa. Add all the ingredients for the beef in the slow cooker and just wait for it to cook. An easy meal to throw together; not to mention, your whole family will LOVE this recipe!

slow cooker beef tacos are winning game day food

No matter what team you’re rooting for on Sunday—49ers, ahem—isn’t it really all about the food and margaritas? Some may argue otherwise, but I’m pretty sure if you set up a solid spread even the most devout fans will pull away from the TV for some stellar beef tacos.

The secret to making these shredded beef tacos drool-worthy is a hefty cup of Rio Luna Organics Nacho Sliced Jalapeños. I’ve long been dedicated to Rio Luna Organics because they are the highest quality organic peppers that have been used by professional chefs for years.

Their peppers and chiles are certified organic and GMO-free with exceptional flavor. If you’re looking for an effortless way to elevate your Mexican food recipes, Rio Luna is it. Rio Luna Peppers are available at Whole Foods nationwide. For my California readers, you can also find them at Ralphs, Vons, or Safeway.

Slow Cooker Beef Tacos on a white plate with mango salsa sitting on top.

what kind of beef is best for shredded beef tacos?

The best taco meat recipe always starts with a well-marbled cut, meaning a large, piece of meat with strands of white fat swirled throughout.

A bone-in roast will have more flavor but also take a bit longer to cook. Boneless roasts are much more common and cook faster.

When making beef tacos, especially ones that you are slow cooking, you want to use chuck roast or blade roast, also sometimes labeled as pot roast. Another delicious option are short ribs!

what you need

This may seem like a lot of ingredients, especially if you plan on making the Mango-Citrus salsa but remember everything just get tossed in the slow cooker, so don’t stress. Here’s what you’ll need to make this recipe:

Beef Chuck Roast. See above for more info on why this is the best cut of meat to use. I add it in whole, but you can cut it into small pieces for faster cooking.

Homemade Taco Seasoning. A combination of ground cumin, coriander, salt, and black pepper are my go-to seasoning for the meat.

Aromatics. Onions and garlic because well—essential.

Beer! I love the yeasty, malty flavor it adds. If you are not into it, use beef broth instead. What kind of beer? The kind you have in your fridge! Because that’s the kind of beer you like and the kind that will taste the best to you in this recipe.

Jalapeños. I used sliced jarred jalapeños which are more mild than fresh. So don’t be afraid that this will be too spicy. My kids gladly eat this with no problem. If you want more heat, use fresh jalapeños. Or you can use canned green chiles as well.

Red Wine Vinegar. A touch of tang is always good for balance.

Bay Leaf and Oregano. Use fresh oregano leaves or dried. If you have Mexican oregano that would be great here.

Salsa Ingredients:

  • Ripe Mango
  • Red Onion
  • Jalapeños
  • Oranges
  • Tangerines
  • Lime
  • Cilantro
  • Salt
A beef roast sitting in an Instant Pot insert with sliced jalapeños on top and several heads of garlic and bay leaves sitting next to it.

how to make it!

The hands-on time for this recipe is really minimal but the cooking time is long so start this recipe in the morning and by dinner you’ll have luscious tacos ready to eat!

The first step is to combine the salt, spices, and oregano in a small bowl. This is our seasoning mix. If you have a favorite taco seasoning you can use that instead.

Season the meat on all sides with this mixture. Use all the spice mix. Let it sit at least 20 minutes or up to a day in advance for extra flavor.

Next we brown the beef. Heat oil in the slow cooker or Instant Pot insert (if your machine has a sauté function) if not, do this in a frying pan on the stove. Add the beef to the hot oil and brown on all sides, this should take about 15 minutes.

Then switch the crock pot to the slow cooker function and add the remaining taco ingredients. Cook the meat on low for 6 hours or high for 4.

While the meat is cooking, make the Mango-Citrus salsa by chopping up all the ingredients and mixing them together in a bowl. Make sure to taste the salsa and add more salt and lime juice as needed. Cover and refrigerate until you’re ready to serve.

Once the meat is tender, shred into bite-sized pieces and return to the juices in the slow cooker. You can keep it warm in the slow cooker for an hour or so.

Serve the tacos with warm corn tortillas and garnishes like the mango salsa, sour cream, charred scallions, and hot sauce.

get a jumpstart on prep

The nice thing about making these beef tacos in the slow cooker is you can throw everything together first thing in the morning and just heat the tortillas before serving. Here are a few other helpful tips:

  • I actually use the slow cooker setting on my multi-function pressure cooker. This means I can also brown the beef in there too. If your machine doesn’t have a sauté setting, brown the beef in a frying pan.
  • Season the meat up to a day in advance for extra flavor.
  • No crock pot? No problem. Throw everything in a Dutch Oven instead and cook at 300°F in the oven for 3-4 hours.
Three slow cooker beef tacos sitting on a white plate with mango salsa on top and charred scallions on the side next to a bowl of mango salsa.

freezing instructions

This is an awesome meal-prep recipe. It can be made up to 4-5 days in advance and then eaten all week in tacos, burrito bowls, enchiladas, flautas, and more.

If you want to freeze any leftover meat, let the beef cool completely in the juices. Transfer to a freezer-safe container in the juice, seal tightly, and freeze for up to 6 months.

To reheat, let meat defrost in the refrigerator overnight. Then heat slowly in its juices on the stove covered in a frying pan until it is hot.

what to serve with this beef taco recipe

Along with the Mango-Citrus Salsa I like to serve these tacos with charred scallions, hot sauce, sour cream, and a squeeze of lime juice from fresh cut lime wedges.

Round out the menu with a few other easy recipes:

Close up of shredded beef in a slow cooker pot with a fork sticking into the middle.

show some team spirit

Show me how you celebrate this Sunday. If you try this beef tacos recipe, let me know OK? Share a photo and tag me on Instagram @holajalapeno and #holajalapeno so that I can see what you made with it or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !

The perfect taco meat recipe is one that is full of flavor and spice. We loaded up on the jalapeños in this super delicious slow cooker beef taco recipe. Click here for the details! #ad #slowcooker #beeftacos #tacorecipe
Overhead image of three beef tacos sitting on a white plate with charred scallions on the plate sitting next to a bowl of mango salsa and a jar of jalapeños.

Jalapeño Slow Cooker Beef Tacos with Mango-Citrus Salsa

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes

Slow Cooker Beef Tacos are serious game day food! Beer-braised and made with a generous amount of sliced jalapeños then topped with ripe mango and citrus salsa.

Ingredients

For the Shredded Beef:

For the Mango-Citrus Salsa

  • 1 large ripe mango, peeled, pitted and chopped small
  • 1/4 red onion, minced
  • 1 jalapeno, minced
  • 1 orange, segmented and chopped
  • 1 tangerine, segmented and chopped
  • Juice of 1 lime
  • 1/4 cup chopped cilantro
  • 1/2 teaspoon kosher salt

For the Tacos: 

  • Warm corn tortillas
  • sliced avocado
  • cilantro leaves
  • grilled spring onions

Instructions

For the Jalapeño Shredded Beef: 

Combine salt, cumin, coriander, and black pepper in a small bowl. Sprinkle on all sides of the beef roast and rub into the meat. 

Heat oil in the slow cooker on the sauté setting if your machine has that function. If not, oil in a heavy bottomed frying pan over medium-high heat. Add roast and brown on all sides, about 10 minutes total. 

Transfer to the slow cooker if you used a frying pan, otherwise, add remaining Jalapeño Shredded Beef ingredients to the slow cooker. Cover, and cook on low for 6 hours or high for 4. 

Meanwhile, make the Mango-Citrus Salsa. Combine all ingredients in a medium bowl. Taste and add more lime juice or salt if needed. Cover and refrigerate until ready to use. 

When beef is ready, shred meat with two forks and mix back into the sauce. Keep warm in the slow cooker. Serve with Mango-Citrus salsa, warm tortillas, and all the garnishes your heart desires. 

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

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here which is sponsored by Rio Luna Organics. 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!

Mexican Chopped Salad with Buttermilk Ranch

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This Mexican Chopped Salad recipe was created in partnership with Hidden Valley Ranch. All thoughts and opinions, however are my own. Thank you for supporting the brands that make ¡Hola! Jalapeño possible.

With all the holiday madness, I’ve been leaning pretty heavily on quick, veggie-packed dinners for our weeknight meals. I don’t know about you, but even in the colder winter months, I still crave a good crunchy Mexican salad recipe filled with all my favorite ingredients like ripe avocado, crisp jicama, and chipotle-lime chicken. Now top all that with creamy Buttermilk Ranch and you’ve really got my attention.

Mexican Chopped Salad Recipe with Restaurant Style Buttermilk Ranch Dressing. A quick veggie-packed meal to satisfy all your crunchy cravings. #ad #HVRlove #holajalapeno #choppedsalad

The Secret To Making Restaurant Style Ranch Dressing

Not too many people can resist the creamy, tangy, zing of Ranch Dressing but have you ever wondered why it always tastes better at your favorite steak house than when you twist off the lid at home? Hidden Valley has always been the secret ingredient in many restaurants’ ranch dressing. They combine the triple threat of sour cream, buttermilk, and mayo with Hidden Valley Restaurant Style Ranch packets to create that irresistible flavor.

Now you can easily make it at home. Add some fresh garlic, chives, and even a touch of paprika if you want. Then drizzle it over this incredible chopped salad recipe or use it as a dip for veggies, wings, fries, you name it!

A big chopped salad will keep you feeling good this holiday season. A perfect in-between meal for busy holiday weeknights. #ad #HVRlove #holajalapeno #choppedsalad

Essential Mexican Ingredients in this Mexican Chopped Salad

A chopped salad is a pretty loosely-based term that means a salad of chopped up ingredients tossed together. We’re taking our typical liberties of combining Mexican flavors with American favorites by chopping up a few of our favorite Mexican ingredients that go amazingly well with herby ranch dressing. Here’s the essentials:

  • Chipotle-Lime Chicken
    • You can substitute rotisserie chicken if you don’t want to make your own, but this flavor-packed chicken pieces are pretty key to this recipe.
    • Vegetarian Option: Use the chipotle-lime marinade on sweet potatoes instead.
  • Fresh Cilantro Leaves
    • Love the herbaceous punch of whole cilantro leaves mixed with the Romaine and arugula.
  • Julienned Jicama
    • Taking the crunch factor to like a million and a half.
  • Ripe avocado
    • Creamy chunks of avocado are a chopped salad must in my book.
This chopped salad recipe with the creamy herbaceous kick of Restaurant Style Ranch Dressing is one you'll make again and again. #ad #HVRlove #holajalapeno #choppedsalad

What You Need

This is a pretty simple, almost no-cook recipe. If you decide to make the chicken—which I highly recommend—you’ll just need a few things:

  • Large Frying Pan, for sautéing the chicken
  • A sharp Chef’s Knife for all that chopping
  • A small whisk and bowl for combining the dressing ingredients
  • A large salad bowl or platter for tossing and serving
Hidden Valley Ranch Restaurant Style Ranch Dressing pulls together all the crunchy ingredients in this Mexican Chopped Salad. #sponsored #HVRlove #holajalapeno #choppedsalad

How To Make This Happen On a Weeknight

This recipe takes a little more than 30 minutes, depending on your knife skills. The hardest part is chopping up all the veggies. You can make some of the ingredients in advance to make it even faster come dinnertime. The chicken and the dressing can be made the night before. Cover and keep in the fridge until you’re ready to eat. Other shortcuts would be to buy already cleaned and prepped lettuce, jicama sticks, and even bagged slaw instead of the sliced cabbage.

The secret to restaurant Ranch dressing is just a click away! Find out how right here. #sponsored #HVRlove #holajalapeno #choppedsalad

Mexican Salad Recipes, They’re What’s for Dinner

It may seem unorthodox to have a main course salad for dinner in the winter but sometimes a big, crunchy salad is just what you need to brighten up those cold winter nights. Here are some of my other favorite Mexican winter salad recipes:

Easily recreate restaurant style ranch dressing at home with this super simple recipe. #sponsored #HVRlove #holajalapeno #choppedsalad

Ready To Dig In?

I love a big, indulgent holiday meal as much as anyone, but sometimes a deep bowl of crunch is what I’m craving. If you are feeling the same, give this chopped salad a try and let me know how you like it! Snap a picture a make sure you tag me #holajalapeno and @holajalapeno on Instagram so I can see your beautiful creation! Buen Provecho!

This restaurant-style ranch dressing is super versatile. Use it to top this Mexican Chopped Salad or as a dip! #sponsored #HVRlove #holajalapeno #choppedsalad
Mexican Chopped Salad

Mexican Chopped Salad with Buttermilk Ranch

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes

An incredibly satisfying Mexican Chopped Salad filled with chipotle-lime chicken, jicama, romaine, and lots of veggies dressed with creamy buttermilk ranch.

Dressing recipe from Hidden Valley Ranch

Ingredients

For the Salad: 

  • zest and juice of 1 lime
  • 1 teaspoon kosher salt
  • 1/2 teaspoon chipotle chili powder
  • 1 pound boneless, skinless chicken breast tenders
  • 1 tablespoon olive oil
  • 3 cups chopped romaine lettuce
  • 2 cups baby arugula
  • 4 radishes, thinly sliced
  • 1 cup cilantro leaves
  • 1 red bell pepper, seeded and sliced
  • 1/2 small jicama, peeled and julienned
  • 1/2 cup cherry tomatoes, sliced
  • 1/2 large English cucumber, quartered and sliced
  • 1 (15-ounce) can garbanzo beans, drained and rinsed
  • 1/2 ripe avocado, pitted, peeled, quartered, and sliced
  • 1/4 red onion, thinly sliced
  • 1/4 red cabbage, thinly sliced

For the Dressing: 

  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1 packet Hidden Valley Restaurant Style Ranch
  • 1 teaspoon minced garlic
  • 1 teaspoon minced chives
  • 1/2 teaspoon paprika (optional)

Instructions

For the Salad: 

Sprinkle lime zest, lime juice, salt, and chipotle chili powder all over chicken breast. Heat oil in a large frying pan over medium-high heat. Add chicken and sauté until browned on both sides and cooked through, about 8 minutes. Set aside and cool slightly, then slice. 

In a large serving platter or bowl combine remaining salad ingredients. 

For the Dressing: 

Combine all ingredients in a medium bowl and whisk until combined. 

 

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican-American

Tequila Lime Shrimp and Pierogies

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This Tequila Lime Shrimp recipe is sponsored by Mrs. T’s Pierogies. All thoughts and opinions are my own. Thank you for supporting the brands that make this blog possible.

All year long I’ve been coming up with new recipes featuring pierogies as part of my ongoing partnership with Mrs T’s Pierogies. It’s a tough job, but someone’s got to do it (wink, wink). No seriously, it’s been delicious and fun!

How to make Tequila Lime Shrimp with Pierogies. With a spectacular tequila-tomato sauce with lime, chile, shrimp and Mrs. T's Sour Cream and Chive Pierogies. #ad #MrsTPierogies #holajalapeno #pierogies #shrimprecipe #tequilashrimp

I was a pierogy novice when this whole thing started and now count myself as a committed fan! To catch you up we’ve made:

And today, I bring you Tequila Lime Shrimp and Pierogies. A simple sauté of the under-an-hour variety that is the essence of sophisticated ease.

Tips for Making Tequila Lime Shrimp and Pierogies

Tequila Lime Shrimp with Pierogies combines a spectacular tequila-tomato sauce with lime, chile, shrimp and Mrs. T's Sour Cream and Chive Pierogies. #ad #MrsTPierogies #holajalapeno #pierogies #shrimprecipe #tequilashrimp

This is the perfect starter recipe for someone who may be unfamiliar with pierogies. They really are so simple to make: Boil a pot of water (like you would for pasta), pour in the frozen pierogies, let them cook (they only take a few minutes), drain and stir them into the sauce!

While you wait for the water to boil, make the tequila lime shrimp. If you hate peeling and deveining shrimp like I do, buy shrimp already prepped. Next, sauté onions and garlic in olive oil, add fresh tomatoes if they are in season, if not a can of fire-roasted tomatoes add a nice smoky touch.

The ultimate recipes for Tequila Lime Shrimp with Pierogies. With a spectacular tequila-tomato sauce with lime, chile, shrimp and Mrs. T's Sour Cream and Chive Pierogies. #ad #MrsTPierogies #holajalapeno #pierogies #shrimprecipe #tequilashrimp

For the tequila, you don’t need to use your most expensive añejo, but make sure it’s at least made from 100% agave. I suggested reposado tequila in the recipe, but if blanco is all you have, that would be great too. Anyhoo, add your tequila, let simmer and add a little chili powder, lime zest, and fresh-squeezed lime juice.

Toss in the boiled pierogies. (I used Mrs T’s Sour Cream and Chive Pierogies for this recipe, but any of their other varieties would be good here. Finish with some creamy butter and fresh chopped chives. Divine!

Tequila Lime Shrimp with Pierogies

Tequila Lime Shrimp and Pierogies

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

A spectacular tequila-tomato sauce punched up with lots of lime, a little chile, then tossed with shrimp and Mrs. T's Sour Cream and Chive Pierogies.  

Ingredients

  • 1 package Mrs. T’s Sour Cream and Chive Pierogies
  • ¼ cup olive oil
  • 1 sweet onion, diced
  • 3 cloves garlic, minced
  • 1 pound peeled and deveined medium-sized shrimp 
  • 2 large tomatoes, diced or 1 (14.5 ounce can diced fire-roasted tomatoes)
  • ½ cup reposado tequila
  • 1 teaspoon ancho chile powder
  • 1 teaspoon lime zest
  • ¼ cup fresh-squeezed lime juice
  • 4 tablespoons unsalted butter
  • ¼ cup chopped chives

Instructions

Cook pierogies in boiling water according to package instructions. 

Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion and season generously with salt and black pepper. Cook, stirring occasionally, until just starting to brown, about 8 minutes. 

Add garlic and cook 1 minute more. Add shrimp, season again with salt and pepper and cook another 2 minutes. 

Add tomatoes, chili powder, tequila, and lime zest. Bring to a simmer and lower heat to medium. Cook, stirring occasionally, until tomatoes have cooked down and sauce has thickened slightly, about 5 minutes. Taste and add more salt if needed. 

Add lime juice and butter and stir to combine. Add cooked pierogies and toss in the sauce until warmed through. Stir in chives and serve.

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican-American

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