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How To Make Vegan Horchata From Scratch

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Is there anything quite like a perfectly creamy, refreshing cup of sweet rice horchata? This icy cold vegan horchata recipe is homemade heaven.

Recipe first posted September 4, 2020. Last updated May 22, 2023.

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

Do you reserve your horchata indulgences for your favorite Mexican spot? Or maybe you’ve given up drinking it long ago because the dairy makes your tummy anything but happy.

Well I’m going to show you how to make this refreshing drink at home and the good news? It is icy cold and rich and 100 percent dairy-free! This recipe is easy, but it takes a bit of planning. The rice, almonds, and cinnamon need to soak in water overnight.

It will be your new go-to for a healthier horchata recipe you can serve and enjoy as the weather starts heating up and refreshing drinks are absolutely necessary. I’ve got a whole slew of agua fresca recipes too you might want to check out.

What Is Horchata?

A pitcher of horchata sitting on a table with two cinnamon sticks in it.

Horchata is a beverage made with rice and usually almonds and flavored with a hint of cinnamon. There are many variations of this drink all over Latin America. Most horchatas use sweetened condensed milk as a sweetener but you can easily make a rich and creamy vegan version.

Did you know it was originally an ancient Roman elixir made from barley? Yep!

So if you see recipes that say “Authentic Horchata” and it doesn’t contain barley, water, honey, and fresh herbs, then I’m not sure its really the OG recipe.

The sweet Horchata de Arroz {Rice Horchata} drink we all love is a rough translation of the Spanish version (made from Tiger nuts) which made it’s way to Mexico from Spain in the 16th century and over the years has become universally loved in Mexico and the US alike.

You’ll Love This Vegan Horchata Recipe Because It’s:

  • Make-ahead friendly
  • Less calories and added sugar
  • Super creamy with zero dairy
  • Very easy to make, just soak and blend
  • Not overly sweet with a fragrant cinnamon flavor

Ingredients

All the ingredients to make vegan horchata.

To make the favorite Mexican horchata recipe we know and love, you need:

  • Raw, uncooked white rice. I prefer the fragrant flavor of long grain Jasmine rice the best.
  • Almonds. Traditional horchata is only made with rice, but I love the nutty flavor of almonds. You can use any kind, whole, sliced, slivered, skin on, blanched, just not roasted or salted.
  • Celyon cinnamon sticks. This is the softer, looser cinnamon that is sold in bulk in the Latin grocery stores.
  • Agave syrup. Not traditional but it adds liquid sweetness which is easier to mix into the finished horchata. You can add more without it all falling to the bottom like heavier sugar does.
  • Vanilla extract. Just a splash to really seal the deal.
  • Kosher salt

how to make this recipe

step one

Soak the rice and almonds. You want to know what else makes this the perfect recipe? It’s insanely easy! The one thing it takes is time.

You need to let the rice, cinnamon stick, almonds, a pinch of salt, and 3 cups water sit overnight. This softens the ingredients so they blend more completely and make rich rice milk.

rice and almonds and cinnamon soaking in water in a glass container.

step two

Blend. The next day you just pour this mixture into a blender (no need to drain) with more water, agave syrup, and vanilla. Then blend it until it is as smooth as possible. You want the rice and almonds to be finely ground.

To check to see if it’s ground enough, stop the blender, spoon out a little of the rice mixture from the bottom of the blender. If it is roughly ground, keep blending until it is like fine, wet sand. If you have a smaller blender do this part in batches.

step three

Strain the mixture. Pour through a fine mesh strainer into a large bowl. Press against the solids to extract as much rice water as possible. Taste and add more agave syrup if you’d like.

A strainer with horchata in it over a glass bowl with a wood spoon on top.

step four

Cover and chill. Transfer to a pitcher and place in the fridge until completely cold then serve over ice with a dusting of ground cinnamon on top. If there is leftovers, return to the refrigerator for up to 3 days. Give a stir each time before serving.

Vegan Horchata FAQ’s

An overhead image of a glass with ice and a milky, white liquid with a dusting of cinnamon and a striped straw sticking out the top.
  1. If you want the horchata super smooth, strain through cheesecloth or a nut milk bag.
  2. Switch it up by adding other spices. Ground nutmeg, cardamom, ginger, or a pinch of allspice would be good.
  3. Other possible sweeteners could be granulated sugar or maple syrup.
  4. Use this vegan horchata as a base for cocktails. As for alcohol, I suggest a shot or two of Reposado tequila, dark rum, or brandy.

more horchata recipes to try

After you’ve mastered this vegan recipe, try these other horchata variations:

creamy, sweet, cold, and easy! 

Four reasons to whip up a perfect cup. When you blend your next batch of this delicious drink, I’d love to hear about it! Let me know when you make them, I always love hearing from you. Snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

A pitcher of horchata sitting on a table with two cinnamon sticks in it.

Vegan Horchata

Yield: 6-8 servings
Prep Time: 10 minutes
Soaking Time: 12 hours
Total Time: 12 hours 10 minutes

Is there anything quite like a perfect creamy, refreshing cup of sweet rice horchata? This icy cold, rich recipe is 100 percent dairy free!

Ingredients

Instructions

Soak Overnight: Combine rice, almonds, stick of canela, and a pinch of salt in a large heat proof container. Carefully stir in the 3 cups of boiling water. Let sit, uncovered, at room temperature, overnight. 

Blend: The next day combine rice mixture with agave syrup, 3 cups of cold water, and vanilla in a blender. If you have a smaller blender do this in 2 batches. Blend on high until very smooth. 

Strain and Chill: Strain mixture through a fine mesh strainer. Taste to see if it is sweet enough. Add more agave syrup if you'd like it sweeter. Chill until cold then serve over ice with a dash of ground cinnamon on top. 

Notes

  1. Storage Instructions: Keep horchata covered in the refrigerator for up to 3 days. Stir each time before serving.
  2. Special tools. If you have a high-powered blender like a Vitamix, you can make this all in one batch. If you have a smaller blender, blend the mixture in two batches.
  3. Straining. If you want super smooth horchata, strain through cheesecloth or a nut milk bag.
  4. Plan ahead. You need to soak the rice, almonds, and cinnamon stick overnight, so plan accordingly.
  5. Rice. I like to use fragrant Jasmin rice for this recipe but any long grain rice like basmati will work.
  6. Almonds. I've made this recipe with whole raw almonds, sliced almonds, and slivered almonds. They all work. The only kind I don't recommend are roasted, salted or smoked almonds.
  7. Ceylon cinnamon. Look for softer, more fragrant Ceylon cinnamon sticks in the produce aisle of your local Latin market. They are usually sold in bulk at really reasonable prices.

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: 1Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 9mgCarbohydrates: 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: Drink

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

Roasted Mushroom & Goat Cheese Gorditas Recipe

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This Mexican gorditas recipe can be stuffed with any filling you’d like but we are especially fond of this roasted mushoom, refried bean, and goat cheese combo. Try them for dinner tonight! Gluten-free and vegetarian.

We’re shining a spotlight on another Mexican recipe made with eternally adaptable masa harina and stuffing them with a rich, cheesy mixture you are bound to love.

We’ve made gorditas here before but these corn cakes deserve a second look because while they lend themselves to any sort of filling, they are especially delicious filled with plant-based goodies like roasted mushrooms, refried beans, and tangy goat cheese.

As we try to eat more and more plant-based meals, having a solid gordita game is a recipe for success when you have a few veggies and beans in the fridge but aren’t quite sure what to do with them.

what are gorditas?

Mexican gorditas are—as the name suggests— fat corn tortillas or corn tortillas that are a little gordita.

Most often they are made with masa harina or corn flour but you’ll also find Gorditas de Harina or Wheat Flour Gorditas that can be savory and stuffed (like their corn cousins) or covered in sugar and sweet.

Overhead image of three gorditas made with blue corn masa sitting on a wood cutting board with a bowl of salsa near by.

Sonia has a recipe for these Gorditas de Azucar that are light and fluffy, thanks to the addition of baking powder if you want to give them a try.

I’ve also seen gorditas that are filled before being cooked, then flattened into a thick tortilla and toasted.

So you can see there’s no one way to make a gordita but this recipe is the one I use and have the most success with.

how to make this gorditas recipe

Ingredients for making gorditas including blue corn masa harina, roasted mushrooms, goat cheese, and oil.

If you’ve ever made corn tortillas before, then making gorditas will be a breeze. The process is very much the same but even easier because the gorditas are thicker and not as delicate.

Start by mixing the dough. Combine the masa harina, salt, and water in a large bowl and knead the dough for at least 2 minutes to make sure the water is completely incorporated and the masa is hydrated.

I used blue corn masa harina to make this gorditas recipe but any masa harina flour will work.

8 balls of blue corn masa dough sitting on a wood cutting board surrounded by sprigs of Mexican oregano and tarragon.

Next, divide the dough into 8 equal-sized dough balls. Cover the balls with plastic wrap to prevent them from drying out.

A flattened ball of masa dough on a white tortilla press with several other balls of blue corn masa on a wood cutting board next to it.

Place one ball on a tortilla press between two pieces of thin plastic and press until it is about 1/4-inch thick.

A flattened round of blue corn masa on a white tortilla press next to several other balls of blue corn masa sitting on a wood cutting board.

If you want the gorditas to be perfectly round, you can use a 3-inch biscuit cutter to cut them into circles.

A flattened round of blue corn masa dough cut with a round metal biscuit cutter which is sitting next to it on a white tortilla press.

No tortilla press? No problem! Place the dough ball between two pieces of thin plastic wrap and roll with a rolling pin instead.

Heat a comal or cast iron skillet over medium-high heat. Once hot, but not smoking, place Gordita on the comal and let cook until light brown and can easily move around the pan, about 2 minutes.

Flip the Gordita and cook the other side until it is freckled with brown spots and toasted. Remove from the heat, transfer to a working surface and let cool slightly.

A person holding a blue corn Gordita in one hand and make a slice in the middle to form a pocket with a sharp pairing knife.

When they are cool enough to handle, carefully make a pocket in the Gordita by slicing them with a sharp pairing knife, being careful not to slice all the way through.

At this stage you can stuff them with your filling and enjoy. If you’d like to try deep frying them keep reading!

how to deep fry gorditas

Three blue corn gorditas filling with goat cheese, mushrooms, and refried beans and topped with salsa and cilantro sprouts with a metal bowl of salsa in the background.

I like to stuff my gorditas and then give them a little dip in hot oil to crisp up the outside and melt the cheese in the middle.

If you want to give this a try, stuff the gorditas with your filling. Heat some sunflower oil in a large frying pan so that it goes about a 1/2 an inch or so up the side of the pan.

Once the oil is hot, but not smoking, add as many filled gorditas as will fit in a single layer. Lightly fry until crisp on the outside and the cheese has softened.

Remove to a paper towel lined plate to drain. Serve with your favorite salsa ( I love this Habanero-Tomatillo Salsa with these) and even a dollop of sour cream if you’d like.

how to make the filling

Three Mexican gorditas on a wood cutting board filled with goat cheese, mushrooms, and beans.

Gorditas can be filled with just about anything, from chorizo and eggs to Rajas con Crema but I’m particularly fond of the vegetarian combo of beans, mushrooms, and cheese.

To roast the mushrooms is so simple. Slice portobello mushrooms into thick slices, toss them with olive oil, salt, and pepper and roast at 425°F for about 15-20 minutes.

For the refried beans, you can make your own homemade refried beans or use canned beans. Whichever you choose, warm them before filling the gorditas.

Then the last filling is crumbled soft goat cheese for that perfect tangy finish!

other filling options

can you freeze this gorditas recipe?

Yes! After you cook the gorditas on the comal, split them to form the pocket then wrap tightly and freeze for up to three months. Let thaw completely in the refrigerator before filling and frying to rewarm.

You can also make them, cut the pocket, wrap tightly, and refrigerate for up to 3 days. I think it is easiest to cut the pocket while they are still warm so I always do that first even if I’m not going to stuff them right away.

more vegetarian mexican recipes to try!

brb, making gorditas

With a few simple techniques, you’ll master these gorditas in no time! When you do, please snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

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!

Three Mexican gorditas on a wood cutting board filled with goat cheese, mushrooms, and beans.

Roasted Mushroom & Goat Cheese Gorditas Recipe

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

This Mexican gorditas recipe can be stuffed with any filling you'd like but we are especially fond of this roasted mushroom, refried bean, and goat cheese combo. Try them for dinner tonight! Gluten-free and vegetarian.

Ingredients

For the gorditas

For the roasted mushrooms

For the filling

Instructions

  1. Make the gorditas dough. Combine masa harina and salt in a medium bowl. Add water. Start with 1 1/2 cups and then keep adding more a little at a time if it needs it. Knead the water into the dough. It should not stick to your hands but not be so dry that it cracks when you roll it into a ball. Keep kneading for two minutes to thoroughly moisten the dough.
  2. Roll into balls. Divide the dough into 8 even portions (a little more than 2 ounces each) and roll into balls. Cover with plastic wrap to prevent from drying out.
  3. Flatten into gorditas. Flatten each ball in between two sheets of thin plastic (the produce bags from the grocery store work great) to 1/4 inch thick rounds with a tortilla press. If you don't have a tortilla press you can also place the ball between two sheets of thin plastic and use a rolling pin.
  4. Trim. If you want perfectly round gorditas, use a 3-inch round biscuit cutter to cut them into circles. This is totally optional.
  5. Cook the gorditas. Heat a comal or a cast iron pan over medium heat. Once it is hot, but not smoking, place as many gorditas will fit in a single layer on the comal. Cook for 2 minutes or until the gorditas easily move around on the comal. Flip and cook another 2 minutes or until nicely toasted. Flip and cook a minute more on the first side again.
  6. Split open. Once they are cool enough to handle, use a sharp pairing knife to carefully cut an opening on one side. Slide the knife back and forth to create a pocket for the filling.
  7. Roast the mushrooms. Heat oven to 425°F. Combine mushrooms, oil, salt, and pepper in a large, oven-safe frying pan. Toss to coat mushrooms. Roast in the oven until starting to crisp on the edges and tender, about 15 minutes.
  8. Fill the gorditas. Gently stuff each gordita with about a tablespoon or so of refried beans, divide the mushrooms between each and add a bit of goat cheese to each one.
  9. Fry the gorditas. Heat sunflower oil in a large frying pan over medium-high heat. Once oil is shimmering, add stuffed gorditas and gently fry until light brown and crisp on the outside, about 2 minutes. Flip and repeat on the other side.
  10. Serve. Serve immediately with Habanero-Tomatillo Salsa and a sprinkling of cilantro sprouts or cilantro leaves.

Notes

  • Gorditas can be made through Step 6. Wrapped tightly and kept at room temperature for up to a day in advance.
  • If you don't want to fry them, stuff the gorditas with the filling after step 6.
  • Mushrooms can be roasted up to a day in advance, cooled, covered, and refrigerated until ready to use. Rewarm before filling the gorditas.

Recommended Products

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

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 452Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 13mgSodium: 855mgCarbohydrates: 52gFiber: 6gSugar: 3gProtein: 13g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican

11 Delicious Ways To Use Tajín

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When it comes to seasoning mix, without a doubt, the king is Tajín. This chile-lime seasoning salt elevates everything it touches, from juicy watermelon to the rim of your margarita glass. But there’s a lot more Tajin can be used for. Here’s 11 excellent ideas.

Tajín and fruit go together beautifully, but there is so much more you can do with this delicious condiment. You can coat the rims of your cocktail glasses, add it to a Bloody Mary, or use it as a rub for grilled meats.

Technically it is a chile-lime seasoning salt but really it’s a party in a bottle. Conveniently, they even make purse-sized bottles so you can bring the party wherever you go! Keep reading for more on this essential part of Mexican cuisine and 11 tasty recipes to make with it!

More To Explore

25 Insanely Delicious Tomatillo Recipes

What Are Flor de Jamaica {Plus 10 Recipes For Dried Hibiscus Flowers}

17 Canned Chipotle Peppers in Adobo

what is tajín?

A bowl with mashed butter in it and a sprinkling of Tajin on top of the butter. There's a fork sticking out of one side of the bowl.

Tajin seasoning is a tasty blend of chile peppers, sea salt, and dehydrated lime juice. Its most common use is for sprinkling on fresh fruit and vegetables.

Tajín was created by Horacio Fernandez who developed a way to recreate his aubela’s sauce in powdered form by dehydrating the lime juice and chiles. Today this “powdered sauce” is made in Zapopan, a suburb of Guadalajara in the state of Jalisco, Mexico.

Despite its bright red color and the fact it’s made with chile peppers, the Tajín Clásico has a very mild heat. But if you like things spicy, try Tajin Habanero. The Empresas Tajín also make a low-sodium version too for those watching your salt intake.

what do you do with it?

A white, round plate sitting on a wood table. The plate is full of Tajin a Chile seasoning salt.

Tajin has become so popular you will find it in the produce section of most grocery stores. Why the produce section? Because the most common use is to sprinkle it over juicy mangos, watermelon, and pineapple.

But there’s so many other ways to enjoy this seasoning mix. Keep scrolling for 11 of our favorite recipes.

foods

summer fruit board

Slices of watermelon on a wood cutting board sprinkled with Tajin. There is slices of papaya, blueberries, and cherries behind it.

artichokes with tajin butter

Artichokes sitting on a wood counter slathered in Tajín butter.

grilled avocado and kale chopped salad from this mess is ours

Grilled avocado on a white platter with sliced Brussels sprouts, halved cherry tomatoes, walnuts, and shaved red onion.
Image by This Mess Is Ours

jicama pops

Several slices of jicama on a wood cutting board dipped in Tajín on one side and popsicle sticks sticking out of the other side.

Easy Chamoy Sauce

A tall glass filled with chamoy sauce with a spoon in it and a plate of mangos behind it.
Image by Salt and Wind Travel

drinks

ojo rojo from salt and wind travel

A glass of beer and tomato juice with a Chile rim and ice cubes sitting on a white plate with a red Chile sitting next to it.
Image by Salt and Wind Travel

charred citrus margarita from salt and wind travel

A margarita sitting on a ceramic coaster that is on top of a red, blue, and yellow floral tablecloth.
Image by Salt and Wind Travel

mangonada

An overhead image of two glasses of mangonada sitting on a white tablecloth. There are two straws sticking out of each glass.

strawberry agua fresca from salt and wind travel for california grown

A carafe of strawberry Agua Fresca with a spoon drizzling honey into the glass sitting on a white and red tablecloth.
image by Salt and Wind Travel

spicy jalapeño michelada

A table with the ingredients to make Micheladas and two glasses. The one in front has a shaker pouring the michelada into it.

raspberry-jalapeño margarita

A margarita glass filled with a raspberry margarita with raspberries and key lime slices floating on top.

more mexican ingredients to explore!

what do you tajín?

I’m dying to know, what do you put Tajin on and what am I missing? Let me know by snapping a pic and and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

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!

Step-by-Step Huaraches Recipe

by Leave a Comment

This plant-based Huaraches recipe takes you step-by-step through how to make these heavenly bean-filled masa cakes topped with tomatillo salsa, sautéed squash blossoms, and chipotle aioli. Gluten-free and vegan-adaptable! Video included.

I don’t know the official count of how many different Mexican dishes are made from a foundation of masa.

Every time I think I’ve heard of them all, another one will pop up on my radar.

Last week I shared an image on Instagram from my dear friend Karla who had posted a few things she had made with corn masa that day (I think there were like seven or eight different things.)

Not ten minutes later, I got a DM from my friend Carlos who told me to look up Bocoles, a type of corn patty, sometimes mixed with black beans made in Veracruz where his mom is from. See?! Endless, I tell you.

Today, the masa recipe we’re going to make are huaraches. Let’s go!

what are huaraches?

A huarache topped with tomatillo salsa and squash blossoms on a terra-cotta plate

Huaraches (pronounced wa-ra-chez) are a Mexican sandal, but that’s not what we’re making. They also refer to a thick masa cake formed into the shape of a Mexican sandal—hence the name.

In the US they are usually not stuffed with anything but have a lot of toppings. In Mexico, you will almost always find them stuffed with beans so that’s what we’re doing here.

how to make huaraches at home

Ingredients for making huaraches on a large platter including masa harina, refried beans, squash blossoms, and salt.

This huaraches recipe requires very few ingredients.

You’ll need masa harina, salt, water, and refried beans. That’s it! Plus whatever you want to put on top–more on that later.

As for the beans you can make your own refried beans or use a can of pinto beans. If you’re going the canned beans route, drain them then mash them with a potato masher or puree them in a food processor if you want them really smooth.

If you need a visual, I love this video from Abuela’s Kitchen that shows how to fill and form the dough.

first step: make the masa

A glass bowl with masa in it on a wood table with a white towel next to the bowl.

To make the masa dough, combine the masa harina, salt, and water in a bowl, mix until it comes together. Knead the dough two minutes to really get the masa nice and hydrated.

form the huaraches

A hand holding a round of masa dough with beans in the middle.

Divide dough into 6 equal portions. I got high-tech and weighed out my dough at about 4 ounces each or about 1/2 cup of dough. Keep pieces covered with plastic wrap while you’re working so they don’t dry out.

Two hands wrapping a circle of masa around some bean filling to make a huarache.
Two hands rolling masa dough around the bean filling.

Take one piece and pat it into a flat round about the size of your hand. Keep your hands wet to prevent from sticking. Add about a tablespoon of refried beans, and spread out, leaving about 1/2 inch border all the way around.

Two hands holding masa dough and pinching it together to contain the bean filling inside.

Pinch dough together to contain the beans inside. And gently roll into a cylinder or cigar shape.

Two hands pinching masa dough around a bean filling to seal it in.
Two hands holding the finished cigar-shaped huarache ready to be flattened.

flatten into the huarache shape

A cigar-shaped huarache on a tortilla press ready to be flattened.

So they sell these handy huarache presses that form the perfect sandal shape, but I don’t have one of those. That’s okay, there are two other ways to make them.

The first way is by using a tortilla press. Line the press with two sheets of plastic like you would if you were making tortillas (in a pinch you can also use wax paper).

A white tortilla press on a wood table with a flattened huarache on it.

Flatten the cigar shape slightly and place in-between the sheets of plastic on the press. Press down gently until it is about 1/2-1/4-inch thick.

If you don’t have a tortilla press either, no biggie, you can use a rolling pin (which I actually think works best).

A flattened huarache on a piece of plastic on a wood table with a rolling pin next to it.

Again, flatten the cigar shape a little and place between two sheets of plastic. Roll gently with the rolling pin until it is about 1/2 to 1/4-inch thick.

cook the huarache

Heat a comal or heavy skillet over medium high heat for about 3 minutes or until it is very hot but not smoking.

Remove the top piece of plastic from the huarache then flip onto your right hand and remove the bottom piece of plastic. With a quick motion, flip onto the hot comal (remember, wet hands if it is sticking).

Let cook, undisturbed until it is lightly browned and has formed a crust, about 2-3 minutes. Repeat on the other side.

You can enjoy them right away or if you want to get the outside nice and crispy you can fry them in a little oil.

To do this, heat about a tablespoon of oil in a frying pan over medium-high heat. Add the toasted huarache and let cook until crisp, about 2 minutes on each side.

Top with salsa and toppings and serve!

what to put on top?

Overhead image of a huarache topped with squash blossoms on a terra-cotta plate on a wood table.

I love this plant-based huaraches recipe that is topped with Tomatillo-Avocado Salsa, sautéed squash blossoms, and chipotle aioli but the options are endless. Some of my favorites are:

more masa recipes to try!

move over taco tuesday

Huarache Wednesday is about to become a thing! These savory masa cakes are fun to make and begging to be topped with all your favorites. When you try them, please snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

A huarache topped with tomatillo salsa and squash blossoms on a terra-cotta plate

Step-by-Step Huaraches Recipe

Yield: 6 servings
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

This plant-based Huaraches recipe takes you step-by-step through how to make these heavenly bean-filled masa cakes topped with tomatillo salsa, sautéed squash blossoms, and chipotle aioli. Gluten-free and vegan-adaptable! 

Ingredients

For the huaraches: 

For the chipotle aioli:

For the squash blossoms: 

  • 3 tablespoons olive oil
  • 1 1/2 white onions, sliced (use the other half to make the tomatillo salsa)
  • 9 cloves garlic, sliced
  • 12 ounces squash blossoms, stems removed and cleaned

Instructions

  1. Make the masa. Combine the masa harina and salt in a large bowl. Add the water, starting with 1 cup and mix to form a dough. Continue adding water until a soft, smooth dough forms. The dough should be tacky but not sticky or cracking. Knead the dough for two minutes to really hydrate the flour. 
  2. Divide the dough. Divide the dough into 6 equal portions, about 4 ounces or 1/2 cup each. Cover with plastic wrap to prevent from drying out. 
  3. Fill with beans. With wet hands pat one of the pieces of dough into a thick circle about the size of your hand (about 4-5 inches wide). Top with about a tablespoon of beans, spread out leaving about 1/2-inch border. 
  4. Roll up. Fold the dough around the beans like you're closing a taco and pinch the ends together to seal, then roll into a thick cylinder or cigar shape. 
  5. Press thin. Either using a tortilla press or a rolling pin (or a huarache press, if you have one), place the dough between two pieces of thin plastic (like the produce bags from the grocery store) and press to flatten slightly with your hand. Press down gently with a tortilla press or set on a counter and roll with a rolling pin until it is about 1/2-inch to 1/4-inch thick. Some beans may squeeze out, that's okay. Wipe off the plastic with a paper towel in-between uses. 
  6. Cook huaraches. Heat a comal or heavy skillet over medium-high heat until hot, but not smoking. Remove the top piece of plastic from the huarache. Wet hands and flip huarache over to your right hand. Remove other piece of plastic and swiftly flip huarache onto hot comal. 
  7. Let cook undisturbed until a crust forms and it easily removes from the comal, about 2-3 minutes. Flip and cook on the other side. Repeat with remaining dough and beans. At this step you can let the huaraches cool, wrap tightly and refrigerate for up to 5 days. 
  8. Make the chipotle aioli. Combine all ingredients in a small bowl. Taste and add more lime juice or salt if needed. 
  9. Make the squash blossoms. Heat oil in a large frying pan over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until tender and starting to brown. Add garlic and cook another minute. Add squash blossoms, season again with salt and pepper and stir until just starting to wilt, about a minute more. Cover and remove from heat. 
  10. Fry the huaraches. Heat a tablespoon of olive oil in a large frying pan over medium-high heat. Add 1-2 huaraches (as many as will fit in a single layer) and lightly fry on both sides until crisp, golden brown and warmed through. Keep warm in a low oven while you fry the rest. 
  11. Assemble and serve. Spread tomatillo salsa over the bottom of each huarache, divide squash blossoms evenly between them, drizzle chipotle aioli over the top and serve!

Notes

Huaraches can be cooked (but not fried), cooled, then wrapped tightly and refrigerated for up to 5 days or frozen for up to 3 months. 

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 155Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 164mgCarbohydrates: 21gFiber: 8gSugar: 2gProtein: 6g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: Mexican Classics

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!

Authentic Chile Relleno Recipe

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This Authentic Chile Relleno Recipe takes you step-by-step on how to make this traditional Mexican dish of poblano peppers stuffed with cheese, dipped in egg batter and lightly fried. Serve with frijoles de olla, a crisp salad, and salsa ranchera—Ugh, so good! Check out the video.

There’s been a drastic Chile Relleno shortage in our lives and I’m on a mission to change it.

These indulgent, charred poblano peppers filled with melting cheese are one of my favorite Mexican meals but I never make them.

It probably has something to do with the fact that Armando can’t eat them (too much dairy) and it doesn’t seem fair that he has to watch us devour one of his childhood favorites.

It was actually his idea to make them however, especially when the kids fessed up that they’ve never tried Chile Rellenos….like ever. What kind of Mexican kids grow up never having Chile Rellenos?!

Mine apparently, until now.

what is a chile relleno?

A Chile Relleno in Salsa Ranchera.

A Chile Relleno (or stuffed chile or pepper) is a plant-based dish that is loved on both sides of the border.

In Mexico you’ll find fresh and dried peppers filled with all sorts of things from picadillo to shredded chicken to black beans.

In the United States they are most commonly filled with cheese, dipped in a light, fluffy egg batter and fried although these are also popular in Mexico too.

If you are looking for something a bit healthier, check out Ale’s Stuffed Poblano Peppers with Quinoa Salad.

what kind of peppers to use for chile rellenos?

Poblano peppers, Anaheim chiles, and jalapeño peppers in rows on a marble cutting board that's sitting on a wood table.

The most common type of pepper used to make Chile Rellenos is a roasted poblano pepper, but you can stuff and fry any pepper you’d like.

The nice thing about a poblano is it is usually relatively mild, but depending on its growing conditions can sometimes be spicy so be careful.

If you are sensitive to heat use Anaheim peppers instead they are very mild. Both of these peppers are large and are the perfect one-pepper-per-person size.

When they are in season hatch chiles make awesome Chile Rellenos. They also can be on the spicy side, so keep that in mind if you don’t like spice.

If you really love the spice, use jalapeño peppers instead and serve two to three peppers per person.

how to make the perfect chile relleno

The ingredients for Chile Rellenos on a wood table including poblano peppers, Oaxaca cheese, tomatoes, serranos, and eggs.

Making Chile Rellenos is a bit involved. This is probably a weekend situation more than a weeknight meal.

They are worth every minute though so definitely give this recipe a try!

step one: char the peppers

Several charred Chile Rellenos in a white bowl sitting on a wood table.

The easiest way to do this is over the gas flame on your stove. If you don’t have a gas range, you can also char them on a grill or under the broiler.

The reason I don’t char the peppers under the broiler with the other vegetables for the Ranchera Sauce is because I think they get a bit overcooked. If the broiler is your only method however, you can char all the vegetables at the same time.

Place the charred peppers in a heat proof bowl and cover. Let steam until they are cool enough to handle. Gently peel the blackened skin off of the peppers being careful not to rip or tear them.

step two: make the salsa ranchera

A red Dutch oven with Salsa Ranchera in it and a wood spoon sticking in the pot. The pot is sitting on a white kitchen cloth.

Now let’s make the Salsa Ranchera or the red sauce that is served with the Chile Rellenos.

Line a baking sheet with aluminum foil and place the tomatoes, onion, garlic, and serrano peppers on the baking sheet. Leave the skin on the garlic cloves, this will prevent them from burning.

Broil vegetables for 15 minutes or until charred on all sides. The vegetables will all char at different times, so keep an eye on them turning each one and removing it from the baking sheet as they are done cooking.

Once they are blackened on all sides, remove the garlic peel and the stem from the serranos and blend everything all together in the blender along with a cup of water, some salt, and fresh or dried Mexican oregano.

step three: stuff the peppers

A charred poblano filled with shredded cheese and a epazote leaf sitting on a white plate with a rainbow edge on a wood table.

Cut a slit down the side of the peppers and carefully remove the seeds with your fingers. Get out as many as you can and remove the rest by running under cold water.

To shred the Queso Oaxaca, peel off strips of the cheese like you would if you were eating a string cheese stick. The thinner you can get them, the better.

Fill each pepper with about 3/4 to 1/2 cup of shredded Queso Oaxaca depending on the size of the peppers. And 1-2 epazote leaves if you’d like.

Other cheeses you could use would be: Monterey Jack or mozzarella.

Close the peppers and keep them closed by threading a toothpick through the two sides.

step four: make the egg batter

A stand mixer with stiff whipped egg whites in it and a whisk full of egg whites close to the camera.

Beat the egg whites until they are stiff, then slowly add the egg yolks, one at a time, and a generous pinch of salt until the yolks are incorporated.

Transfer this batter to a shallow pie plate or baking dish.

Pour 1/2 cup of flour into another baking dish and season generously with salt.

step five: dip and fry

Several Chile Rellenos in different stages of being breaded. 4 on a baking sheet, 1 in a plate of flour, and 1 in egg batter.

This is where things get a bit tricky.

You are going to batter and fry the chiles two at a time because you want to put the chiles in the hot oil immediately after coating them in the egg batter.

Heat the oil in a large frying pan over medium high heat. I like to use a neutral oil for this like avocado oil or grapeseed oil but you could use a light olive oil too.

While the oil is heating, dust the peppers one at a time in the flour, coating them on all sides.

Then dip each pepper in the egg batter using a small rubber spatula to help the batter stick to the sides of the peppers.

Once the oil is hot, add the peppers two at a time and fry until lightly golden on one side. Keep turning and frying until they are cooked on all sides and warm all the way through, about 5-8 minutes total.

Transfer to a paper towel-lined baking sheet to drain.

what to serve with them

A white plate with a Chile Relleno, beans, and Caesar salad on it sitting on a wood table next to a pink cloth napkin and a fork and knife.

I like to serve the chiles right away while they are still hot with the Salsa Ranchera and Frijoles de la Olla aka a Perfect Pot of Beans.

A crisp green salad is also great. Choose one that has a lemony dressing to cut through the fat of the dish. My Classic Caesar would be perfect!

If you want to fry them in advance, they keep wonderfully in a low (200°F) oven up to an hour or until you are ready to serve.

more vegetarian mexican recipes to try!

my most delicious chile relleno yet!

I want you to give this one a try because I know how ridiculously happy these Chile Rellenos will make you!  Let me know when you make them by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

A plate filled with Chile Relleno in salsa ranchera with beans and a salad.

Authentic Chile Relleno Recipe

Yield: 4-6 servings
Prep Time: 50 minutes
Cook Time: 45 minutes
Total Time: 1 hour 35 minutes

This Authentic Chile Relleno Recipe takes you step-by-step on how to make this traditional Mexican dish of poblano peppers stuffed with cheese, dipped in egg batter and lightly fried. Serve with frijoles de olla, a crisp salad, and salsa ranchera—Ugh, so good!

Ingredients

For the Chile Rellenos:

For the Salsa Ranchera: 

Instructions

  1. Char the poblanos: Char the peppers over the open flame of your gas stove, turning occasionally until all sides are blackened. Transfer to a heat proof bowl, cover and let cool to room temperature. If you don't have a gas stove you can also do this on a grill or under the broiler. 
  2. Make the Salsa Ranchera: Turn the broiler to high and line a baking sheet with aluminum foil. Place tomatoes, onion, garlic, and serranos on the baking sheet and place under the broiler. Check every 2-3 minutes and turn the vegetables so the blacken on all sides. The garlic will cook much faster than the other vegetables. Remove each ingredient as it is done cooking. This should take anywhere from 9-15 minutes. 
  3. Blend the salsa ingredients. Remove the skin from the garlic and the stem and skin from the serranos. If you are sensitive to heat you can also remove the seeds of the serrano peppers too. Place all the blackened vegetables into a blender along with the 2 teaspoons of salt, the oregano, and the cup of water. Blend on high until smooth. 
  4. Fry the sauce. Heat the 2 tablespoons of oil in a small Dutch oven or heavy bottomed pot over medium-high heat. Add the sauce (careful it will splatter) and fry in the oil until the color deepens and the sauce is fragrant, about 2-3 minutes. Cover and keep warm. 
  5. Peel the peppers. Carefully remove the blackened skin from the peppers. Try your best not to rip or break them. Get off as much as you can and rinse the rest off under running water. 
  6. Stuff the peppers. Cut a slit down the side of each pepper and remove the seeds with your fingers, again being careful not to rip or break them. Rinse out any remaining seeds under running water. Fill each pepper with 3/4 to 1/2 cup of shredded cheese depending on the size of the pepper—you will use all the cheese. Place 1-2 fresh epazote leaves inside each pepper if using. Seal closed by threading a toothpick through the opening. 
  7. Make the batter. Beat the egg whites in a bowl of a stand mixer with the whisk attachment on medium-high until they are stiff. Turn the mixer to low and add the yolks one at a time until they are completely incorporated. Add a generous pinch of salt and mix that in as well. 
  8. Heat oil. Heat the cup of oil in a large frying pan over medium-high heat. 
  9. Batter the chiles. Place flour in a  pie plate or shallow baking dish. Season generously with salt. Coat the chiles, one at a time, in the flour, dusting off any excess then dip the chiles into the mixing bowl and cover with the egg batter. I like to use a small spatula to "paint" the batter onto the chiles until they are thoroughly coated. 
  10. Fry the chiles. Once the oil is hot (test by sticking a wooden chopstick in the oil, if it is immediately covered in bubbles the oil is ready) add the chiles, two at a time. Adjust the oil temperature as they are cooking. If the oil starts to smoke, turn it down if it becomes too cool, turn up the heat. 
  11. Flip the chiles. Once the chiles are golden brown on one side, flip using a fish spatula and cook until golden on that side. Keep flipping and frying until they are golden all over and they are warmed through, about 5-8 minutes. 
  12. Drain the chiles. Remove to a paper towel-lined baking sheet to drain the excess oil and sprinkle with salt. Repeat with remaining chiles. Then serve immediately with Salsa Ranchera. 
  13. Make in advance. The chiles keep great if you want to make them ahead. Keep them warm for up to an hour in a low (200°F) oven. Or make, let cool, and refrigerate then reheat in a 350°F oven until hot, about 15 minutes. 
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 653Total Fat: 65gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 48gCholesterol: 170mgSodium: 846mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 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!

Big Announcement! My New Vegetarian Cookbook Is Coming This Fall

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I’m over the moon excited to introduce Plant Powered Mexican, my new vegetarian cookbook that will be released this fall! This book includes over 70 vegetarian dinner recipes made for busy families like yours and mine each one full of fresh, vibrant Mexican flavors. I just know you are going to love it!

I want to start off this post by saying one very important thing.

Thank You.

Because you read this blog, because you cook my recipes, because you subscribe to my newsletter, because all the things you’ve done to support me and ¡Hola! Jalapeño over the years. Because all of it—Thank YOU!

It is because of you that I was able to fulfill my lifelong dream of writing a cookbook and I definitely could not have done it without you.

Now, let me tell you about this book that I know you will earmark, cook, and eat from because there are so many delicious recipes!

a vegetarian cookbook for everyone!

A pile of peeled rainbow carrots sitting on a white surface.

You know we don’t strictly eat vegetarian food but that’s what makes this cookbook so great. The vegetarian recipes in Plant Powered Mexican are made with every type of eater in mind.

I wanted to create recipes that are hearty and filling enough to satisfy even the most avid carnivores. Lucky for me I live with two of them so if they didn’t pass the Hiro and Armando test, I knew they weren’t going to make the cut.

vegetarian cooking for a healthier planet

One of the main reasons I chose to focus on plant based eating is how much better it is for our planet.

My hope is to inspire more veggie love and meat free meals by making them as absolutely irresistible as possible. If we all eat just one or two vegetarian meals a week that will make a huge difference in the overall health of the planet.

are there vegan recipes?

Purple and white cauliflower sitting on a baking sheet with red sauce drizzled over them.

Yes! About half of the recipes in Plant Powered Mexican are vegan and almost all of them are vegan adaptable.

As I’m sure you know, Armando has a dairy allergy so we don’t eat a ton of cheese or dairy products and many recipes in this book reflect that.

Most recipes use olive oil or avocado oil instead of butter and rely of the intensity of chiles and spices to bring rich flavor to the dishes.

There are a few exceptions where cheese is the main focus of the dish as well as a few recipes for eggs.

But most of the recipes where cheese or dairy appears it can just as easily be removed.

are there gluten free recipes?

Yes! Over half (about 65%) of the recipes are gluten free.

The flavors are firmly planted in the Mexican world of corn, beans, and rice so most of them are naturally gluten free!

foolproof recipes for busy families

If you are anything like me, you are constantly thinking about what to make for dinner but rarely what to drink, have for breakfast or dessert.

This constant need to have a meal on the table at the end of the day is why I only focused on main dish dinner recipes. I think it’s easy for people to think of vegetables as sides but more challenging to think of them as the main course.

Plant Powered Mexican contains a wide range of dinner recipes broken down into seven chapters based on how they are cooked.

There are recipes for the grill, oven, stove top, instant pot, even recipes that require no cooking at all!

Most importantly, there are close to 100 recipes that are scaled down and simple with the busy family in mind.

let’s take a sneak peek!

The recipes included in this book are destined to be new family favorites, because they certainly are in our house. They are easily adaptable and highlight the bright Mexican flavors we all love.

Let’s take a look!

from the stove:

A pan of Fideo with a drizzle of cream and crumbled cheese and kale on top with a wood spoon sticking into one side.

Fideo Seco with Tomato Salsa, Mexican Crema, Roasted Kale, and Queso Fresco

This quick (I’m talking under 30 minutes) meal is incredibly satisfying and loved by all—my kids gobble it up! Thin vermicelli gets toasted in oil then cooked in tomato sauce. On top? Garlic-Chipotle Roasted Kale (recipe in the book), a swirl of Mexican crema and a crumble of soft Queso Fresco.

A black frying pan with mole sauce in it and a hand holding tongs is flipping a tortilla that is inside the sauce.

Winter Vegetable Enmoladas

There is a recipe in the book for a simple Instant Pot Mole Amarillo. With that mole you can make these truly special Enmoladas. Corn tortillas bathed in mole sauce and topped with tender winter vegetables.

from the instant pot:

A white plate with a piece of enchilada casserole sitting on it and a blue napkin with a fork sitting on it off to one side.

Black Bean Enchilada Casserole

I took our most favorite Deep Dish Black Bean Enchilada Casserole and adapted it for the Instant Pot! Now you can make this cozy casserole packed with good-for-you roasted veggies, black beans, and chipotle sauce in half the time.

from the oven:

A white plate with two cheese enchiladas that are topped with sour cream and slices of avocado. A fork is cutting into one of the enchiladas

Weeknight Cheesy Enchiladas with Homemade Enchilada Sauce

Can you make a pan of deeply indulgent cheese enchiladas—with homemade chipotle enchilada sauce I might add—in under 30 minutes? Yes!!

from the grill:

Overhead image of a stuffed poblano pepper with salsa on top sitting on a white plate with a fork and knife on the side of the plate.

Stuffed Poblanos with Cinnamon-Scented Sticky Rice, Goat Cheese, and Mint

There are many recipes in this vegetarian cookbook that reflect our Southern California lifestyle and aren’t strictly Mexican. These generous stuffed peppers are a perfect example. Grilled poblano peppers filled with a creamy goat cheese and sweet corn rice mixture. They’re easy enough for a weeknight but fancy enough to make for friends.

extras:

A close up image of salsa being cooked in a black cast iron skillet with a silver spoon sticking in one side.

Sunday Salsita

The last chapter of the book are a few little extras to round out any meal. This easy salsa is one Armando makes almost every weekend to go with scrambled eggs, warm tortillas, and bacon. It’s warm in temperature and heat level and simply perfect for breakfast.

plant powered mexican is available for preorder now!

The book will be released just in time for the holidays. Preorder your copies now for all the vegetable lovers in your life! Plant Powered Mexican is available for preorder from Amazon, Barnes and Noble, or BAM!

Calabacitas Recipe {Cheesy Mexican Zucchini}

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Zucchini is anything but boring when when given the Mexican treatment of a quick sauté then a showering of melty cheese like this classic Calabacitas recipe.

Zucchini, poblano pepper, caramelized onions, and cheese there’s so much to love about this comforting, easy, Mexican dish.

Serve Calabacitas a la Mexicana is a delicious side dish the next time you grill Carne Asada, make a batch of albondigas, or pan-fry some pork chops.

If you stick to a plant-based diet these Calabacitas (sometimes also called Colache) also makes a healthy and simple vegetarian main when combined with some rice and refried beans.

A bowl with steamed cilantro rice with calabacitas on top of it sitting on a blue napkin.

what is calabacitas?

Calabacitas (little squash, in Spanish) is a popular Mexican side dish of sautéed zucchini, summer squash, peppers, and tomatoes. Shredded cheese is sprinkled over the top and melts into the vegetables, coating them in creamy goodness.

It’s an excellent recipe to have in your back pocket in the summer when zucchini and squash are almost too plentiful, but also in the winter when the fresh produce options are limited at the grocery store.

Full of veggies it’s super versatile and can include fresh corn, bell peppers, or green chiles in addition to the traditional zucchini + poblano mixture.

Traditionally it is served as a side dish but also makes a tasty vegetarian taco wrapped in warm corn tortillas, spread on top of chips for veggie-filled nachos or a stuffing for enchiladas.

what kind of squash to use

There are so many different types of summer squash and zucchini and I definitely encourage you to seek them out in the summer months. Your local farmers market is a great place to look.

Any variety of summer squash or zucchini would work in this recipe just make sure they are cut the same size so they cook evenly. Some of my favorite varieties are Pattypan squash, round zucchini, or the grey Mexican squash.

I love this fun visual guide of summer squash over on The Kitchn.

Whichever you choose, always look for ones that are on the smaller side. If you grow your own zucchini and want to use a larger one, remove the seeds before cutting it up for the recipe.

A pan of calabacitas with a person holding a spoon of the dish with lots of stringy cheese coming off.
Image by Haley Davis

calabacitas ingredients

The beauty of this recipe is it’s simplicity. Only a few fresh vegetables and a couple of spices are required. You can make this quick dish for under 10 bucks! Here’s what you’ll need:

  • Avocado oil or other neutral flavored oil like sunflower oil
  • White Onion
  • Garlic
  • Poblano pepper
  • Kosher salt and black pepper
  • Zucchini
  • Summer Squash
  • Tomatos
  • Dried oregano
  • Ground cumin
  • Shredded cheese like Queso Oaxaca or shredded cheese blend
  • Chopped cilantro
A pan of calabacitas on the stove with a hand sprinkling cheese all over the top.
Image by Haley Davis

how to make calabacitas

In a large frying pan, sauté the onions, garlic, and poblano peppers in a little oil over medium heat until tender and fragrant. Season everything well with salt and pepper and cook for 5 minutes.

Add the zucchini and summer squash and let cook just a little bit to take the hard edge off. Add the tomatoes, oregano, and cumin and continue cooking for a few more minutes.

You don’t want to cook too long though, the zucchini should maintain it’s structure and not become mushy.

Season again with salt and pepper then sprinkle the cheese over the top in an even layer.

Remove the frying pan from the heat and cover with a lid or a baking sheet (if you don’t have a lid) and let the cheese melt in the residual heat. Sprinkle with fresh cilantro and serve!

variations

Of course you can’t have calabacitas con queso without the calabacitas {zucchini} or the queso {cheese} but if you want to add some different vegetables here are some popular options.

Add corn! Most calabacitas recipes have some type of corn. You can add fresh or frozen corn kernels.

Switch up the cheese. Instead of using a melty shredded cheese like Queso Oaxaca or shredded cheese blend top with a crumbly cheese instead like Cotija cheese or queso fresco. This calabacitas recipe from Mexican Food Memories uses feta cheese and looks amazing.

Stir in some diced ham or crumbled bacon. If you want to add a little meat, this is a great dish for using up any leftover ham or some cooked, crumbled bacon.

Vegan Option: Skip the cheese to make this recipe vegan.

Overhead image of a dish of calabacitas with a spoon stuck in one side and some jars of spices surrounding it.

what to do with leftovers?

Any leftover Calabacitas should be covered and refrigerated once it has cooled to room temperature. Eat any leftovers within 4-5 days.

The best way to reheat is in the microwave but you could also heat it in a frying pan over medium-low heat on the stove. Add a tablespoon or so of water and cover until hot.

I don’t recommend freezing Calabacitas.

more vegetarian mexican recipes to try!

the way you’ll eat your zucchini from now on

So who’s ready to try this Mexican comfort food classic? When you do please let me know by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !

A bowl with steamed cilantro rice with calabacitas on top of it sitting on a blue napkin.

Calabacitas Recipe {Cheesy Mexican Zucchini}

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Zucchini is anything but boring when when given the Mexican treatment of a quick sauté then a showering of melty cheese like this classic Calabacitas recipe.

Ingredients

Instructions

  1. Sauté the onions. Heat the oil in a large frying pan over medium-high heat. Add onion and season with salt and pepper. Cook stirring occasionally until onion just starts to become tender.
  2. Fry the garlic and poblanos. Add garlic and poblanos and season again with salt and pepper. Cook until peppers are starting to become tender.
  3. Briefly cook the squash and tomatoes.  Add zucchini and summer squash, cook a few minutes, then add tomatoes, oregano, and cumin. Continue cooking, stirring occasionally until zucchini is just tender, but still has some bite and tomatoes have broken down a bit. Taste and season with more salt and pepper if needed.
  4. Melt cheese over the top. Sprinkle cheese all over the top covering evenly. Remove from heat. Cover and let cheese melt, about 2-3 minutes. Garnish with fresh cilantro leaves and serve!
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 52mgSodium: 1090mgCarbohydrates: 8gFiber: 0gSugar: 5gProtein: 11g

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!

Vegan Refried Beans Recipe (So Easy!)

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All you need is a few simple ingredients and time for the beans to get tender for restaurant-style refried beans cooked right on the stovetop. A healthy, vegan refried bean recipe!

Wouldn’t it be lovely if every night we could master the juggling of several side dishes? Lots of different flavors and textures on the plate, just like at our favorite Mexican restaurant?

I’ll admit I have my fallbacks when it comes to side dishes, steamed rice, a salad, sautéed veggies. Easy things I don’t have to think too hard about.

But if I’m really on top of my game, I’ll make a pot of beans and mash them into refried beans for a quick and easy side.

easy vegan refried beans recipe

Overhead image of refried beans on a white platter with slices of avocado and cilantro leaves on top with a spoon in one side.

The hardest part of this recipe is the waiting. Cooking dry beans just takes time. End of story.

For this beans recipe I soak the beans overnight then cook the beans for an hour or until they are tender enough to mash. The good news is all of this can be done way in advance so you can have refried beans whenever the mood hits!

We use 1 pound of dried beans for this recipe. After they cook, this one pot of beans makes two batches of refried beans.

Save the leftover whole beans in their broth to make another batch of refried beans later in the week or freeze for up to 6 months.

what makes refried beans refried?

Refried beans aren’t really fried, and then fried again. The name comes from a literal translation of the Spanish name, Frijoles Refritos, which means well-fried beans.

So in reality, they are not fried twice, but they are cooked twice. Once to soften the dry beans in simmering water and the second time, fried and mashed in oil.

what you’ll need

All the ingredients to make refried beans. A mason jar of dry pinto beans, an onion, a head of garlic, two serrano chiles, olive oil, and salt.

As ingredients lists go, this one is pretty minimal. I think there are 7 total ingredients but a couple of them like the onions and garlic do double duty.

One of the many things I love about this recipe is the ingredients are not only minimal but cost next to nothing and are happy to hang out in your pantry for weeks. So stock up!

Here’s what you’ll need:

  • Beans! I use pinto beans but you could use any dried beans you like. Black beans or peruano beans are good.
  • White Onion
  • Garlic
  • Olive oil or any neutral oil. Avocado oil or sunflower oil would be good.
  • Kosher Salt
  • Serrano Pepper or substitute a couple teaspoons of chili powder
  • Ground Coriander
  • Dried oregano

how to make refried beans

Pinto beans cooking on the stove in a blue pot with a wood spoon stirring them around.

Cover the beans with water by a couple of inches and soak overnight. You don’t have to do this step but it cuts way down on the cook time.

The next day drain the beans and rinse them. Place them in a large pot and fill with water. The water should be 3-4 inches above the level of the beans.

Add 1/2 of the onion and 4 of the garlic cloves. Bring to a boil, then reduce the heat to a simmer and cook until the beans are tender.

Heat the olive oil in the largest frying pan you own over medium high heat. Add the onions and the other 2 garlic cloves (that you’ve chopped) plus the chopped serrano pepper.

Season with the salt and let cook, stirring occasionally, until tender and starting to brown. Add the coriander and oregano and let them toast for 30 seconds or so.

Take a dry measuring cup (like the one you’d use to measure flour) and ladle out 5 cups of the cooked beans with their liquid. You’ll need about equal amounts beans and liquid.

Add them to the onions. (You will get two batches of refried beans from a pound of cooked, dried beans).

Refried beans in a large frying pan simmering on the stove.

Mash the beans with a potato masher until the beans have thickened and they reach your desired consistency.

If you want super smooth beans, transfer the whole thing to the blender and blend until smooth.

If you want, you can top them with slices of avocado, some fresh cilantro, and a squeeze of lime juice.

are refried beans healthy?

These are! Actually most refried beans are pretty healthy but sometimes contain lots of lard or bacon grease.

This is the nice part about making homemade refried beans. You get to control what goes in them!

This recipe uses olive oil and not that much of it which makes them not only very good for you but also vegan—so yay!

tips for making this recipe in the instant pot or slow cooker

Overhead image of a white platter of refried beans with avocado slices and cilantro leaves on top. A dish of avocados in in the upper right hand corner.

Okay, I know I just said “beans take time” blah, blah, but if you are in a super rush, you can cook beans in your pressure cooker from dry in 30 minutes.

I don’t personally have a recipe for this but my friend Ale’s recipe for Instant Pot Refried Beans is a good one to check out.

As for slow cooker beans, you could follow my Crock Pot Borracho Beans recipe and blend them in the blender until smooth. FYI, this is not a vegan recipe, so omit the bacon if you are following a plant-based diet.

turn your beans into dinner

Of course these make a delicious side dish but there are lots more ways to use up your refried beans.

Slather them on toasted bread and top with cheese and pico de gallo to make Molletes.

Fill these enchiladas with refried beans instead of the cheese filling.

Make a Mexican Torta! Spread about 1/2 cup refried beans on bolillo rolls and top with turkey or coconut shrimp.

These Roasted Squash Tostadas are a super delicious plant-based dinner or how about on these Spicy Cinnamon-Spiked Sweet Potato Tostadas.

Last, two appetizer ideas. Top them with feta and bake until warm and bubbly for an awesome bean dip or I love Bricia Lopez’s idea of serving warm refried beans with a side of tostadas for dipping instead of guacamole from her Oaxaca Cookbook.

A platter of refried beans with avocado slices, cilantro, and broken tostadas sticking out of the beans.

more mexican side dish recipes to try!

show me your beans!

I want to prove to you how easy this recipe is but the only way to do that is for you to make them. 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) !

All you need is a few simple ingredients and time for the beans to get tender for restaurant-style refried beans cooked right on the stovetop. A healthy, vegan refried bean recipe! #refriedbeans #veganrefriedbeans #beanrecipe #mexicanrecipe

Vegan Refried Beans Recipe (So Easy!)

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

All you need is a few simple ingredients and time for the beans to get tender for restaurant-style refried beans cooked right on the stovetop. A healthy, vegan refried bean recipe! 

Ingredients

Instructions

  1. Soak beans overnight. Place beans in a large bowl and cover with water by a couple inches. Leave to sit on the counter overnight. You can skip this step but it will cut the cook time in half. 
  2. Cook beans. Drain beans in a colander and rinse well. Pick out any rocks. Place in a large pot cover with water by 3-4 inches.
  3. Cut onion in half then cut one of those halves into two pieces. Add those to the beans along with 4 cloves of the peeled garlic.
  4. Bring to a boil then reduce the heat to a low simmer. Cover, but lift the lid to stir occasionally making sure the beans aren't sticking to the bottom of the pot. If the water level is getting too low and the beans are starting to show, bring another couple cups of water to a boil then add it to the pot.
  5. Cook until the beans are tender and break apart when pinched between your finger and thumb. This could take anywhere from 1-3 hours depending on how long you soaked your beans, your elevation, how old your beans are, etc. 
  6. This pot of beans will make two batches of refried beans. 
  7. Fry the beans. Chop the other half of the onion and the other two cloves of garlic. Heat oil in a large frying pan over medium-high heat. Add onion, garlic, and serranos and season with the teaspoon of kosher salt. Sauté, stirring occasionally, until tender, about 5 minutes. Add coriander and oregano and let toast in the oil about 30 seconds. 
  8. Take a dry measuring cup and measure 5 cups of the cooked beans with their liquid into the frying pan, you should have about equal parts beans and liquid. Mash with a potato masher until the beans have thickened and they are as chunky or smooth as you want them. 
  9. If you want them super smooth, transfer the mixture to a blender and blend on low until pureed. 
  10. Serve with avocado slices and cilantro as a side or see post for turning them into dinner! 

Notes

This pot of beans will make two batches of refried beans. Save the leftover whole beans in their liquid in the refrigerator for up to 5 days or freeze for up to 6 months. 

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 232Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 310mgCarbohydrates: 29gFiber: 8gSugar: 1gProtein: 14g

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!

Sweet Potato and Bacon Gorditas

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

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

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

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

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

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

what are gorditas?

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

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

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

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

mixing the dough

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

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

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

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

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

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

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

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

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

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

forming the gorditas

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

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

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

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

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

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

cooking the gorditas

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

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

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

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

This pocket is where your filling will go.

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

what to fill them with!

so, ready to give these gorditas a try? 

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

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

Sweet Potato and Bacon Gorditas

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

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

Nutrition Information:

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

Did you make this recipe?

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!

The Perfect Mexican Cheese Board

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No more cheese boards filled with the same ‘ol thing – here are the best Mexican cheeses, Mexican wine and beer pairings and serving ideas for your Mexican cheese board. Mexican snacks. Jams. Nuts. Fruits. So many cheese options it makes your head spin. If you want to spice things up at your next wine and cheese night, check. this. out.

As far as I’m concerned, any cheese board is perfect. In fact, it’s basically all I want to eat…like ever. But a cheese board that shows off all the gorgeous Mexican cheeses is truly something special.

Heading into the fall/winter season, it’s the perfect appetizer for countless celebrations, holiday parties, and gatherings.

Keep reading for my all the details on my favorite Mexican cheeses and what to pair them with for an epic Mexican cheese board.

A wooden table filled with a Mexican Cheese Board filled with fruits, cheese, nuts, and glasses of wine plus bottles of wine around the table.

first things first….let’s talk boards

What you build your board on does not have to be a dedicated platter, but there are lots of beautiful, unique wooden, marble, and ceramic trays that really show off your favorite cheese.

Here are a few I love:

If you don’t have a special board, don’t let that stop you. You can always use a cutting board, large plate, or even a baking sheet.

Now what about serving utensils? If you plan on making a cheese board a regular thing (which I highly recommend), then purchasing a set of cheese knives might be a good idea. These are the ones I use, plus a couple more suggestions:

An overhead shot of several cheeses, toasts, figs cut in half, spiced dried mangos, cookies, jam, a bundle of flowers, and glasses of wine.

kinds of mexican cheese for your cheese board

Unless you’re really familiar with Mexican food, you might not be too sure about which types of cheese come from Mexico.

A quick trip to your local Latin market will prove there is so much variety when it comes to Mexican cheese.

From the strong flavor of queso añejo to fresh cheese like queso fresco there is something for everyone.

A wheel of white cheese with a piece cut out and sitting on a cheese knife with a light blue handle sitting on a marble slab with snacks on it.

Let’s take a closer look at some of my favorites:

  • Cotija Cheese. Cotija is a dry, hard cheese made from cow’s milk. It may seem like an odd choice for a cheese board because it’s usually crumbled very fine and sprinkled over Mexican dishes as a finishing touch. Instead of crumbling for a cheese board, I like to serve it in paper-thin slices for a salty kick.
  • Panela Cheese. Panela is a Mexican cottage cheese made from cow’s milk that is molded into a basket shape, which is where it’s other name, queso canasta, or basket cheese comes from.
  • Oaxacan Cheese. This cheese gets it’s name from the Mexican state of Oaxaca and is similar to string cheese in texture. Its beautiful rope shape makes a stunning presentation on the board.
  • Chihuahua Cheese. Also known as Queso Menonita. This is another Cow’s milk cheese that has a fresh grassy flavor and is delicious with a glass of red wine.
  • Queso Enchilado. This is a firm aged cheese or queso añejo, typically made from goat’s milk that has been covered in a chili pepper paste. It ranges from mild to spicy, depending on who the cheesemaker is.
  • Manchego. Manchego is most commonly thought of as a Spanish sheep milk cheese from the Spanish region of La Mancha. Mexican Manchego is a bit different, it is made from a mixture of goat and cow’s milk and has a less salty profile.
  • Habanero Jack Cheese. So this last one is not really Mexican but I love having it’s spicy touch to round out my Mexican cheese board.
Thin slices of cheese laid out in a row next to slices of orange persimmon and pieces of toast with a ball of Queso Oaxaca on the edge.

go crazy with the extras

Classic accompaniments like Prosciutto di Parma and dried apricots would go equally well with these cheeses, but if you really want to celebrate Mexican flavors, let’s explore all the Mexican snacks you can fill your cheese board with!

A stroll through the Latin market will offer up lots of cheese board ideas. The produce section has lots of fresh vegetables and fresh fruits to choose from.

I love using a mixture of soft and crisp fruits like fresh figs, Honeycrisp apples, red grapes and fuyu persimmons.

A small plate of chili-coated pistachios sitting on a wooden table with a glass of red wine near by and a few figs cut on a marble table.

Dried fruits are essential to any cheese board. I chose dried mangoes enchilados, or dried mangoes that are coated in chili powder.

Of course we need nuts as well. I went with Cacahuates Japoneses or candy-coated roasted peanuts and chili lemon pistachios.

I also chose a couple of different seed and nut brittles that I’m totally addicted to. There are several to chose from, my favorite is Palanqueta.

A white plate sitting on a wood table with pieces of cheese, a cracker, slices of persimmon, a half of a fig, and some nut brittle on it.

Last, I filled in the gaps with some homemade Chipotle-Fig jam and a few other snacks like fried plantain chips and mini toasts. If you are serving any sorts of dips, adding tortilla chips would also be nice.

Want to turn this into a Mexican charcuterie board? You could also add dried meats like Tasajo or Cecina but those can be hard to find. Spicy salami or cured Spanish chorizo would also be good, even though they aren’t Mexican.

mexican wines and beers to pair with the cheese

A cheese board with a woman pouring red wine in the background and a table full of cheese, snacks, fresh grapes and figs.

Now that we’ve got all the Mexican cheese and snacks it seems only logical to pair it Mexican beer and wine!

Luckily more and more Mexican beers are coming to this side of the border. A few I think would be great with this selection of cheeses would be:

Unfortunately, many gorgeous Mexican wines are not available in much of the United States but you can find a few online. Here are three I think would be perfect for this Mexican themed cheese board.

California also offers many wines that would go beautifully with this spread and are easier to find. Look for:

A white plate filled with cheese and snacks and a glass of white wine sitting on a wooden table next to a cheese board filled with cheese.

Yay For Mexican Cheese! 

If you make this Mexican inspired Cheese Board, I want to hear about it! Snap a photo of your gorgeous spread and tell me which cheese was your favorite. Tag me on Instagram @holajalapeno and #holajalapeno. ¡Buen Provecho!

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!

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!

Flan de Jamaica {Hibiscus Flan}

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CONGRATULATIONS TO DENISE! You’ve won the Pairings Box. Thank you to all who left a comment and shared the post on social media.

As we enter into the gift-giving season may I make a suggestion? Be cool. Give gifts that make the recipient exponentially cooler and in turn making yourself look pretty swank too. A really cool gift is one that just keeps on giving. No lie.

I bring this up because I have probably the coolest gift you can give anyone….and I’m giving you the chance to win a preview, so you can be like, “Oh, your welcome. I’ve been getting it forever.” Say it very nonchalant for maximum affect.

Ok, here it is.

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It is called a Pairings Box and it is put together by my friends Kasey and Matthew over at Turntable Kitchen. It is a monthly subscription service that includes an exclusive 7″ vinyl, digital mixtape, a premium ingredient, 3 seasonal recipes, and tasting notes. Essentially, the latest music + beautiful food all in one box. Every. Month.

Hibiscus Flower Flan

When Kasey asked if I’d lend a hand with the September box (because she just gave birth to the most beautiful twins the world has ever seen) I was so excited to come up with something fun, bright, and of course, Mexican. I chose dried hibiscus flowers (flor de jamaica) as my premium ingredient and came up with three recipes that flaunt the tart bud’s character.

Flan de Jamaica

I was swimming with so many ideas that I had a hard time narrowing it down to three. To tempt you I’m sharing one more hibiscus recipe today. A silky flan steeped with the bright, floral flavor of hibiscus. One more reason to get a Pairings Box subscription….or throw your name in the hat for the giveaway.

Jamaica Flan

To win the September Pairings Box just leave me a comment below and tell me your favorite way to enjoy dried hibiscus flowers or if you’ve never had them before then let me know what your favorite Mexican ingredient is. For extra chances to win, share this post on the social media platform of your choice (Facebook, Twitter, or Instagram) along with the hashtag #holajalapeno. You can even share on all three for three entries. A winner will be picked at random on Monday, October 19th.

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Flan de Jamaica {Hibiscus Flan} Recipe

Flan de Jamaica {Hibiscus Flan} Recipe

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

Recipe adapted from Martha Stewart The hibiscus flowers need to steep in the milk overnight and then the finished flan needs to chill in the refrigerator for at least 8 hours so plan ahead. If the milk curdles slightly when you add the flowers don't worry, any lumps will get strained out with the dried flowers, but be warned, the more you stir the milk-flower mixture, the more it will curdle. So it's best to give a quick stir to combine, then leave to steep undisturbed. The easiest way to get caramel-coated pots and pans clean is to fill them with water and bring to a boil, the caramel will instantly melt away. You can watch a pregnant me demonstrate it here.

Ingredients

  • 3 cups whole milk
  • 2 cups granulated sugar, divided
  • 1/2 cup dried hibiscus flowers (flor de jamaica)
  • 1/4 cup water
  • 4 large eggs
  • 3 large egg yolks
  • 1/4 teaspoon salt

Instructions

  1. Heat milk and 1/2 cup of the sugar in a medium saucepan over medium heat, stirring until sugar dissolves. Heat gently until milk just starts to bubble around the edges, do not boil. Pour into a heatproof bowl and stir in hibiscus flowers. Let cool then cover and refrigerate overnight.
  2. Heat oven to 325°F. Place a 9-inch ring mold or 8 (4-ounce) ramekins in a roasting pan. Bring a large kettle of water to a boil.
  3. Combine 1 cup of the sugar and the 1/4 cup of water in a small saucepan over medium-high heat. Stir to dissolve sugar then let cook, undisturbed, until amber in color, about 8 minutes. Immediately pour the hot caramel into the bottom of the ring mold, or divide it evenly between the ramekins, swirling to coat.
  4. Whisk eggs, yolks, remaining 1/2 cup of sugar, and salt in a large bowl.
  5. Strain the hibiscus-milk mixture through a fine mesh sieve into a medium saucepan. Place over medium heat just until little bubbles form around the edges of the pan.
  6. Slowly add warm milk into the egg mixture, whisking continuously until smooth. Strain mixture one last time then pour into mold or ramekins.
  7. Place roasting pan in the oven then add boiling water, making sure it reaches halfway up the sides of the mold or ramekins. Bake until set, about 30-35 minutes.
  8. Remove to a wire rack and let cool 30 minutes. Cover and chill in the refrigerator for at least 8 hours.
  9. To serve, run a sharp knife around the inside edge or the mold or ramekins, place a plate on top, invert and lift mold off. If flan is not releasing briefly dip the bottom of the mold or ramekins in hot water and try again.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 195mgSodium: 169mgCarbohydrates: 55gFiber: 0gSugar: 55gProtein: 9g

Did you make this recipe?

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

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

One More Thing

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

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