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15 Perfect Cinco de Mayo Food Recipes

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What is Cinco de Mayo food? Any recipe that celebrates the beauty of Mexican flavors! Check out these 15 ideas that are perfect for your Cinco de Mayo party or any celebration.

This post was first published on May 1 2021, and last updated March 29, 2023

A green dish filled with tacos on a rainbow-colored placemat. The tacos are topped with diced red onion and cilantro.

If you could throw an epic Cinco de Mayo party what would it look like?

Mine would be FULL of color—bright fuchsia, deep turquoise, marigold orange. I would have Vincente Fernandez blasting on the stereo and of course there would be a massive bar with every tequila under the sun. At least 20 different margaritas on offer and table after beautifully-set table of glorious Mexican food.

Oh, I can throw an off-the-hook fiesta in my head. In reality however, Cinco de Mayo will be a more mellow affair, with an icy margarita, a few friends… and Vincente Fernandez on the stereo.

We can have some pretty great food though. Here’s 15 of the best Mexican recipes that you can rock this fifth of May or any time you want to celebrate Mexican culture!

More To Explore
25 Must-Try Mexican Appetizers For Cinco de Mayo
11 Delicious Way To Use Tajín
17 Canned Chipotle Pepper Recipes

15 Recipes For Cinco de Mayo Food

1. Pico de Gallo Mexican Salsa

The classic Mexican salsa recipe, Pico de Gallo is the perfect appetizer. It is easy to make and has all the fresh, bright ingredients that bring joy to your everything from nachos to tortilla chips. Looking for another dip? Try my Charred Poblano Guacamole too!

A bowl of pico de Gallo with a spoon sticking out of it sitting on a wood table next to a white napkin and a lime.

2. Chicken Enchiladas Verdes

One of the best Cinco de Mayo recipes because it serves a crowd and universally loved. Shredded chicken wrapped in warm corn tortillas coated in homemade enchilada sauce made with charred tomatillos and garlic. Bake then garnish with crumbled cotija cheese and fresh cilantro.

A baking dish filled with chicken enchiladas topped with sour cream, cheese, thinly sliced white onion, and chopped cilantro.

3. Shredded Beef for Tacos {Carne Deshebrada}

This Mexican Shredded Beef recipe is perfect for tacos, gorditas, burritos, and more! Seasoned with cumin, coriander, and chili powder (or make it spicy with cayenne pepper) it is an absolute crowd-pleaser. With stove top, slow cooker, and Instant Pot instructions included. Gluten-free and super kid-friendly.

Two shredded beef tacos topped with mango salsa on a white plate that is sitting on a wood table.

4. Vegan Refried Beans

This easy refried beans recipe is a delicious addition to any Mexican dinner or Cinco de Mayo celebration. Keep them vegan and top with ripe avocado and a drizzle of olive oil or top with queso, chopped ripe tomatoes and a squeeze of lime juice. Goes great with everything from chicken taquitos to fajitas.

A large white platter of refried beans topped with avocado and drizzle with oil sitting on a marble table topped with cilantro.

5. Chile Relleno Recipe

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. It is one of our favorite Cinco de Mayo Recipes. Serve with frijoles de olla, a crisp salad, and salsa ranchera—Ugh, so good!

A dish with three chiles rellenos on it sitting in red tomato sauce.

6. The Best Crispy Instant Pot Carnitas

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

A bowl filled with carnitas topped with sprigs of cilantro sitting on a wood table next to some lime wedges.

7. Huaraches with Sautéed Squash Blossoms

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!

A brown plate with a huarache on it sitting next to a bowl of green salsa and a white napkin with a knife on it on a wood table.

8. Pork Pozole Rojo

A classic Red Pozole recipe with pork, hominy, and a broth rich with red chiles. This is Cinco de Mayo food at its best. Top the stew with sliced radishes, dried oregano, and chopped onion. Serve with warm corn tortillas. Dairy-free!

9. Chicken Mole Verde

Chicken Mole Verde –A vibrant green mole made with tomatillos, cilantro, jalapeños, and thickend with pumpkin seeds and sesame seeds. Serve with Sofrito Black Beans and Mexican rice for a delicious Mexican dinner. Low-Carb and Keto-Friendly!

10. Mexican Chilaquiles with Scrambled Eggs

A simple recipe for authentic Mexican Chilaquiles Rojos—a flavorful Mexican breakfast (but also great for a casual dinner) with salsa-soaked tortilla chips and scrambled eggs. Top with sour cream, and sliced scallions. Ready in under an hour. Vegan-Adaptable. 

11. Authentic Tres Leches Cake

This Authentic Tres Leches Cake Recipe takes you step-by-step on how to make a traditional Mexican cake soaked in three different types of milk and topped with a whipped cream frosting. Sprinkle with cinnamon and raspberries—or both! The ultimate Cinco de Mayo desserts.

12. Classic Churros Recipe with Chocolate Sauce

The ultimate authentic Churros recipe–this is the one you’ve been searching for! Crispy, dusted with cinnamon sugar on the outside, soft and buttery inside with a special technique that makes them even easier to make! Don’t skip on the Mexican Chocolate Sauce either, it’s the perfect accompaniment. Or try this vegan dulce de leche recipe.

13. Mangonada

If you’ve ever had this sweet, sour, salty mango slushy than you know why it is one of our favorite Cinco de Mayo dessert recipes. Layers of frozen mango smoothie, Chamoy sauce and Tajin. So easy and so satisfying, bring it on summer!

14. Easy Sopapilla Recipe

An indulgent treat that is completely irresistible. This Sopapilla recipe comes out perfectly every time and is so easy to make. Ultra light with a crisp exterior and chewy insides. These golden puffs are delicious sprinkled with cinnamon sugar, powdered sugar or drizzled with honey. Or try Isabel’s insanely delicious Sopapilla Cheesecake.

15. Coffee Cookies with Chocolate Chips

Not one of your traditional Cinco de Mayo desserts but totally irresistible. This chocolate chip coffee cookies recipe is made for coffee lovers with ground coffee beans, milk chocolate chips, and vanilla. Add a kick to your favorite cookie.

Cute Cinco de Mayo Party Favors

Now that you’ve got some recipes in mind, it’s always nice to end the party with something your guests can take home. Surprise them with one of these unique party favors.

Cacti Poster
Mexican Chocolate
Josefa Cajeta Sauce
Plant Powered Mexican
  1. Cavallini Cacti and Succulents Poster
  2. 4-Pack Taza Stone-Ground, Oaxacan Mexican Chocolate Discs
  3. Josefa Goat’s Milk Cajeta Caramel Sauce
  4. Plant Powered Mexican, Fast, Fresh Recipes from a Mexican-American Kitchen by Kate Ramos

Drink Recipes For Your Cinco de Mayo Party

Cinco de Mayo Recipes For The Ultimate Party!

I know you will love all of these recipes whether you make them for Cinco de Mayo or any night of the week. Let me know which ones you end up making by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see! Also, sign up for my weekly newsletter, lots of good stuff there too!

How to Make Cochinita Pibil in the Oven

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

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

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

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

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

More To Explore

The Best Instant Pot Pork Carnitas Recipe

Pork Pozole Recipe

Chipotle Beef and Bean Enchilada Casserole

What is Cochinita Pibil?

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

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

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

Ingredients

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

Ingredient Notes

Banana Leaves

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

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

Achiote Paste

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

How To Make It

step one

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

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

step two

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

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

step three

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

step four

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

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

step five

Serve with warm tortillas and the pickled onions.

How To Make It In A Crock Pot

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

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

More Pointers for Cochinita Success

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

How to Serve Cochinita Pibil

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

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

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

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

More Mexican Recipes You’ll Love!

Have You Ever Been This Excited To Try Something New?

These brick red tacos enticed me for so long but I always thought they were unobtainable to make at home until now. I hope this recipe has got you excited to search out some new ingredients and give this a try. Let me know when you try it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

Pork tacos

How to Make Cochinita Pibil in the Oven

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

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

Ingredients

For the Cochinita Pibil: 

For the Spicy Pickled Red Onions: 

To Serve: 

Instructions

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

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

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

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

To Make the Spicy Pickled Red Onions: 

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

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

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

To Serve: 

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

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

Notes

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

Recommended Products

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

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

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: pork recipes

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

Spicy Raspberry Margarita Recipe

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Learn how to make a Raspberry Margarita Recipe with all natural ingredients like fresh raspberries, fresh lime juice, and a homemade spicy jalapeño-infused tequila to give a kick of heat. Ready to spice things up? Cause this is about to get real.

First posted on April 28, 2018. Last updated February 25, 2023.

All I can say is, your wish is my command.

I took a very formal survey (ie asked you guys on Instagram), what everyone’s favorite margarita flavor was and I heard loud and clear—Spicy! Spicy! Spicy!!

This is such a delicious spicy margarita recipe with homemade raspberry syrup made with fresh berries, jalapeño-infused tequila, and lots of fresh-squeezed lime juice for balance. It is super refreshing when it’s terribly hot, can easily be sized up to make a pitcher, and is the prettiest color of pink I ever did see.

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The Classic Margarita

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Why You Must Try This Raspberry Margarita Recipe

Two raspberry margaritas on a wood table in margarita glasses rimmed with Tajín and garnished with sliced limes.

Ditch the margarita mix. Once you learn this simple method for making homemade simple syrup you will never go back to using store-bought mix.

You make jam at the same time! The bi-product of making your own raspberry syrup is homemade raspberry jam. After you strain the raspberries from the syrup, save them in a jar. Add a squeeze of lemon juice and keep it in the refrigerator for up to 2 weeks.

Easily make a pitcher. To make a pitcher of raspberry margaritas instead of one, infuse 2 cups tequila with 2 sliced jalapeños. Combine that with all the syrup and the juice of 6 limes (1 cup lime juice). Stir and keep refrigerated until ready to serve.

Ingredients

There’s no triple sec or orange liqueur like Cointreau in this recipe but you could certainly add it if you want that hint of orange. Also a splash of raspberry liqueur would be nice for that extra boost of raspberry flavor.

  • Reposado or blanco tequila
  • Jalapeños
  • Granulated sugar
  • Fresh raspberries. Or frozen raspberries if they aren’t in season.
  • Limes for the margarita as well as for lime wedge garnish
  • Tajín if you’d like a spicy rim or kosher salt for a non-spicy salted rim.

How To Make It!

This is the step-by-step for how to make a margarita on the rocks. If you are looking for a frozen raspberry margarita made in the blender, check out Elizabeth’s version—it is out of this world! Plan ahead with this recipe, the tequila has to infuse for at least 3 hours before it is ready.

step one

Infuse the tequila. Since we are making a spicy jalapeño margarita the first step is to make the infused tequila. Blend sliced jalapeños with the tequila and let sit at least 3 hours. The longer it sits, the spicier it will be.

Several slices of jalapeño floating in a measuring cup of tequila.

step two

Make the syrup. While you wait for the tequila, make the syrup! Combine sugar and water in a saucepan and place over medium heat. Whisk until the sugar dissolves then add the raspberries. Bring to a boil then reduce to a simmer. Let simmer until the raspberries fall apart. Remove from heat and let cool with the raspberries in it. Once it cools completely, pour through a fine-mesh sieve to strain out the berries then chill in the refrigerator.

Several fresh raspberries floating in simmering sugar water being cooked into syrup.

step three

Make the margarita. Rim the margarita glass with Tajín and fill with ice. Combine tequila, raspberry syrup and lime juice in a cocktail shaker with ice and shake for 15 seconds. Strain into prepared glass and enjoy!

Two raspberry margaritas on a wood table with several slices of limes around it.

Variations

Now you know how to make what is sure to be one of your new favorite cocktails you can spin it into any number of spicy margaritas by switching up the fruit (FYI, fresh or frozen fruit works). Instead of the raspberries you can use an equal amount of:

  • blueberries
  • blackberries
  • peaches
  • strawberries
  • mango

Best Tequila To Use For A Raspberry Margarita

I’ve made this recipe with both tequila reposado and silver tequila. Whatever you use make sure it is made with 100% Blue Weber agave, it will say this on the bottle. Here are a few of my favorites:

More Cocktails Recipes To Try!

It is the margarita that needs to be made right now!

I know you love a jalapeño margarita, why not get sweet and sour with this raspberry version? Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

This Spicy Raspberry Jalapeño Margarita made in honor of #MargaritaWeek is a fruity, fiery blend of sweet raspberries, fresh jalapeños, tequila, and lime juice that can easily be made into a boozy, big-batch cocktail for Cinco de Mayo or any celebration. #margarita #spicymargarita #cincodemayo #margaritarecipe

Spicy Raspberry Jalapeño Margarita

Yield: 1-6 drinks
Prep Time: 15 minutes
Cook Time: 5 minutes
Marinating Time: 3 hours
Total Time: 3 hours 20 minutes

Learn how to make a Raspberry Margarita Recipe with all natural ingredients like fresh raspberries, fresh lime juice, and a homemade spicy jalapeño-infused tequila to give it kick of heat. Ready to spice things up? Cause this is about to get real.

Ingredients

For the Jalapeño-Infused Tequila:

For the Raspberry Syrup:

To Make 1 Margarita:

  • Lime wedges
  • Tajin seasoning or kosher salt
  • 2 ounces jalapeño-infused tequila
  • 2 ounces lime juice (about 2 limes, squeezed)
  • 2 ounces Raspberry Syrup

Instructions

To Make the Jalapeño-Infused Tequila:

  1. Infuse the tequila. Add sliced jalapeños to the tequila and let infuse at room temperature for at least 3 hours. The longer it sits the spicier it will be.

To Make the Syrup:

  1. Dissolve the sugar. Combine sugar and water in a medium saucepan. Stir to dissolve. Add raspberries and place over medium heat and bring to a simmer.
  2. Add the raspberries. Cook until raspberries are falling apart, about 5 minutes. Remove from heat and let cool slightly. Strain and chill completely. You can save leftover raspberry pulp and eat like jam.

To Make the Margarita:

  1. Prepare the glass. Rim a cocktail glass with lime wedge. Dip in Tajín  and fill with ice.
  2. Shake the cocktail. Fill a cocktail shaker with more ice. Add tequila, lime juice, and syrup. Shake vigorously for 30 seconds. Strain into the prepared glass and serve with another lime wedge if you'd like. ¡Salúd!

Notes

This recipe makes enough syrup for 6-8 drinks. If you'd like to make a pitcher of margaritas instead of just 1, multiply all the ingredients by 8.

Recommended Products

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

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 98Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 47mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 0g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: margarita

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 Caldo de Pollo {Mexican Chicken Soup}

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This Slow Cooker Caldo de Pollo with jalapeños and herbs is a cold-sufferer’s dream! Brothy and flavorful, and loaded with vegetables like carrots and celery, this soup comes together in 15 minutes and simmers away in the Crockpot until you’re ready to eat.

This recipe was first posted on September 15, 2021. Last updated December 28, 2022.

Three bowls of caldo de pollo soup sitting on a gray table with two lime wedges next to it and a couple of soup spoons.

Do you have a favorite homemade chicken soup recipe? I’m pretty sure everyone does. It is the ultimate comfort food after all.

In our house, this traditional Caldo de Pollo or Mexican Chicken Soup recipe is hands down our favorite. This dish is really healthy, low in calories (not even a drop of olive oil), high in protein and the best medicine for getting over a cold.

In addition to being exceedingly satisfying it is a snap to make—thanks, in part, to the wonder that is the slow cooker. Pile all the ingredients in, put the lid on, and walk away.

Caldo de Pollo means chicken broth and even though it refers to the whole soup—the broth is really where it’s at! There is a lot of water in this recipe for good reason; we want to make a lot of delicious broth.

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Caldo de Res

Ingredients

All the ingredients to make Caldo de Pollo on a marble table including a whole chicken, onions, carrots, garlic, and celery.
  • Carrots
  • Garlic cloves to flavor the broth.
  • Celery a must in any chicken soup.
  • Kosher salt and pepper
  • Bay leaf
  • Jalapeño.
  • Onion. Classic chicken soup ingredient.
  • Cilantro. The stems add flavor to the broth and the leaves get used as a garnish.
  • Dried Mint.
  • Dried Marjoram. Marjoram has a nice lemon flavor, substitute dried thyme if you don’t have any.
  • 1 Whole Chicken. This makes the best broth. The second best would be using whole chicken legs or bone-in chicken thighs.
  • Lime. Cut into wedges and squeezed over each bowl at the end.

How To Make It!

step one

Combine everything but the chicken. Add all the ingredients, except the chicken to the slow cooker. Stir everything together with a whisk to dissolve the salt.

An overhead image of a metal insert to a slow cooker filled with water, onions, celery, jalapeños, cilantro stems.

step two

Add the whole chicken. Or chicken thighs, if using, cover, turn the slow cooker to High. Let the soup simmer for 4 hours.

An overhead image of the metal insert to the slow cooker filled with a chicken, celery, onions, jalapeños, and garlic.

step three

Shred chicken. After 4 hours, remove the chicken to a baking sheet or large plate and let cool. Once it is cool enough to handle, remove all the skin and bones (you can discard these) and shred the cooked chicken into bite-sized pieces. Return the shredded chicken to the crock pot.

For a more traditional version, break the whole chicken into pieces with your hands (don’t worry, this will be easy after it has been cooking for so long) and serve the soup with the chicken pieces.

A pile of shredded chicken on a baking sheet.

step four

Serve! Taste the soup and another teaspoon or so of salt if needed. I like serving each bowl of soup with wedges of lime to squeeze over the top, a sprinkling of fresh cilantro, and pickled jalapeños and carrots on the side.

An overhead image of a metal insert to a slow cooker filled with caldo de pollo with a ladle in the pot.

Stove Top Instructions

A bowl of chicken soup sitting on a wood table with cilantro leaves on top and a napkin with a spoon resting on it to one side.

To make this on the stove, combine all the ingredients, except the chicken in a large pot. Stir to dissolve the salt. Add the whole chicken.

Bring to a boil over medium-high heat. Skim off any foam that has come to the top with a ladle, reduce heat so the soup is simmering gently and cook until chicken is fall-apart tender, about 1 1/2-2 hours.

Remove chicken to a baking sheet or large platter, let cool. When cool, shred chicken removing the skin and bones and return chicken pieces to the pot.

*For a super quick version use leftover chicken or rotisserie chicken and store bought chicken broth.

how to serve caldo de pollo

An overhead image of all the ingredients to make Caldo de Pollo in the black insert for a Crock Pot including chicken, cilantro, and carrots.

As with any Mexican soup, the Caldo de Pollo recipe is not ready until you have all the garnishes in each bowl. Make sure to serve this soup in big bowls so everyone gets plenty of broth and all the chicken and veggies too.

My favorite garnishes are:

tips and variations

A bowl of Caldo de Pollo sitting on a wood table with a spoon on a napkin next to it and a water glass in front of it.

The beauty of this Mexican chicken soup recipe lies in its high-impact homemade chicken broth flavored with chiles, cilantro, and fresh-squeezed lime juice. Like I mentioned, using a whole chicken makes the best broth.

The vegetables may vary—zucchini, corn on the cob and green beans in the summer, carrots, chayote, and celery in the winter—sometimes I add potatoes, occasionally I’ll also add a scoop of cooked white rice to each bowl before serving.

The jalapeños don’t make this soup spicy. That being said, you can adjust the amount of jalapeños to your liking—more if you want a spicy broth or less if you really, really don’t.

more delicious soup recipes to try!

this is a pretty easy chicken soup recipe, right?

It’s amazing how so much flavor can come from such simple ingredients and basically zero work. Thanks to the crock pot you can throw everything together before work and come home to your house smelling like heaven! 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) !

Overhead image of a bowl of chicken soup sitting on a wood table with a colorful napkin next to it and a glass of water.

Slow Cooker Caldo de Pollo (Mexican Chicken Soup) Recipe

Yield: 6-8 Servings
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes

A delicious slow cooker chicken soup recipe that comes together in 15 minutes, flavored with chiles, cilantro, mint, and marjoram.

Ingredients

  • 7 cups water
  • 5 carrots, cut in large pieces
  • 4 cloves garlic, chopped
  • 3 celery stalks, leaves removed and cut in large pieces
  • 1 1/2 tablespoons kosher salt
  • 2 bay leaves
  • 1 jalapeño, stemmed and sliced
  • 1 large onion, coarsely chopped
  • 1 bunch cilantro. stems removed and reserved, leaves saved for garnish
  • 1 teaspoon dried mint
  • 1/2 teaspoon dried marjoram
  • 1 whole chicken (about 3 pounds), giblets removed
  • 1 lime, quartered

Instructions

  1. Stir together in the crock pot. Combine water, carrots, garlic, celery, salt, bay leaves, jalapeño, onion, mint, and marjoram in the slow cooker. Cut the bottom three inches of stems off a bunch of cilantro and tie together with kitchen string (this will make it easier to remove later). Add the cilantro stems to the slow cooker and stir to dissolve the salt.
  2. Add chicken and cook. Add chicken, cover and cook on high for 4 hours or low for 8 hours.
  3. Shred cooked chicken. Remove chicken, let cool slightly and shred meat into large pieces, discarding all skin and bones. Taste broth and add more salt if necessary.
  4. Serve. Return chicken to slow cooker and ladle soup into bowls. Garnish with reserved cilantro leaves and pass lime wedges for squeezing over the soup.

Recommended Products

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

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 54Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 80mgSodium: 52mgCarbohydrates: 6gFiber: 2gSugar: 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: soup

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

Mexican Chocolate Sweet Tamales

by 8 Comments

Sweet tamales are like light, fluffy sponge cake wrapped in a corn husk package. These rich Mexican chocolate tamales are best served warm with a drizzle of spicy honey.

{First posted on October 29, 2019. Last updated December 14, 2022}

Mexican chocolate sweet tamales with a bite taken out, sitting on a plate with cinnamon sugar and two cinnamon sticks in the background.

If you haven’t heard by now, I’ve got a thing for tamales. Spicy, sweet, pork or pineapple, I love them all! When thinking about which tamales to make for the holidays, I knew tamales dulces (sweet tamales) were definitely going on the menu.

They are one of the most traditional Mexican desserts but many people have never even heard of them, let alone tasted one before.

These Mexican chocolate tamales are flavored with rich chocolate, cinnamon, and a touch of chipotle chili powder with extra chocolate chips folded into the masa at the end. This dough gets wrapped in corn husks and steamed until soft and fluffy.

More To Explore
Strawberry Tamales with Horchata Sauce
Sweet Lime Tamales
How To Throw A Christmas Tamales Party

What Are Sweet Tamales Made Of?

Plate with two chocolate tamales sitting on it dusted with cinnamon-sugar and two cinnamon sticks. A fork is on one side with a bite of tamale on it.

These Mexican desserts are similar to savory tamales in that the base is a masa, or dough, made with corn flour.

The masa harina, or corn flour, is mixed with sugar and any number of sweet ingredients like jam, raisins, or chopped pecans. In this case they are flavored with cocoa powder, butter, and milk instead of salt, lard, and broth like in pork tamales or a chicken tamal.

The biggest difference between sweet and savory tamales however, is the way they are made. The savory tamales are typically masa dough that is wrapped around a filling.

With these chocolate tamales, the dough is made more like a cake batter where the butter and sugar are creamed together until super light and fluffy then the flour and milk are mixed in little by little to create an airy dough.

Sometimes the sweet dough gets filled but here the chocolate chips are folded in and the masa gets rolled up just as it is in the corn husks, making these a much easier version to make!

The last thing that makes them special are their bright, rich colors. I love the gorgeous brown of these chocolate tamales but other sweet tamales recipes use food coloring to make festive shades of pink, yellow and even green.

Ingredients

All the ingredients to make sweet chocolate tamales including cocoa powder, baking powder, coconut oil, and more.
  • Dried corn husks
  • Masa harina flour
  • Unsweetened cocoa powder
  • Ground cinnamon
  • Baking powder
  • Kosher salt
  • Chipotle chili powder
  • Unsalted butter or coconut oil
  • Granulated sugar
  • Whole milk or plant-based milk
  • Vanilla extract
  • Chocolate chips
  • Cinnamon sugar or hot honey for drizzling (optional)

How To Make Them!

step one

Soak the corn husks. Make sure to soak the corn husks in really warm water. Fill a pot with water and bring to a boil. Remove from the heat and add the corn husks. Push them under the water so they are completely submerged and soak until they are soft.

Dried corn husks soaking in hot water in a pot on the stove.

step two

Combine the flour mixture. Whisk together the masa harina, cocoa powder, baking powder, salt, and chipotle powder in a large bowl.

step three

Whip butter. I can’t stress enough to really whip the butter (or coconut oil) and sugar together really well, some say for as long as 10 minutes in a KitchenAid or hand-held mixer. I think 3 or 4 minutes seems to be enough. Beating the fat like this is what make light, airy tamales, without this step the tamales can be dry and crumbly.

step four

Stir together wet ingredients. Combine the milk, vanilla, in a liquid measuring cup.

step five

Make the masa. Alternate between the wet and dry mixtures, adding them in batches to the mixer with the butter to make the masa.

step six

Add the chocolate chips.

An overhead shot of a mixer. A mixing bowl with the dough to make chocolate tamales on one side and chocolate chips on the other side.

step seven

Fill the corn husks. Place the masa in the corn husk, roll the edge of husk around the filling then fold the bottom up like the pictures below.

step eight

Prepare the steamer. Fill the bottom half of the steamer with water. Insert the steamer basket or steamer rack. Cover with the lid and place over medium heat. Bring to a simmer. Place the tamales in the steamer, cover with a damp towel then the lid, and steam for 30-45 minutes.

Chocolate tamales wrapped in corn husks ready to be steamed in a stock pot with a steamer insert.

How Do You Eat Them

Two chocolate tamales on a white plate coated in cinnamon and sugar with honey being drizzled over them with a spoon.

Sweet tamales like these are best eaten warm right out of the steamer when the chocolate chips have melted into gooey pockets. Serve with a cup of coffee or atole.

I like to take it a step further however and make some hot honey to drizzle on top. Other topping options might be:

More Mexican Dessert Recipes To Try!

Love and Joy and Sweet Tamales

It’s what the holidays are all about! I hope you give these a try—and don’t skip the hot honey. When you do, 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!

Sweet tamales are like light, fluffy sponge cake wrapped in a corn husk package. These are flavored with rich chocolate and drizzled with spicy honey.

Mexican Chocolate Sweet Tamales

Yield: 18-24 tamales
Prep Time: 1 hour
Cook Time: 45 minutes
Total Time: 1 hour 45 minutes

Sweet tamales are like light, fluffy sponge cake wrapped in a corn husk package. These are flavored with rich chocolate and drizzled with spicy honey.

Ingredients

Instructions

  1. Soak corn husks. Bring a large pot of water to a boil. Remove from heat and soak the corn husks, pushing them under water with kitchen tongs. Let soak 30 minutes then remove from the water and wipe clean. You will need 24 corn husks that are at least 4-5 inches wide at the bottom. 
  2. Combine dry ingredients. Meanwhile, combine masa harina, cocoa powder, cinnamon, baking powder, salt, and chipotle powder in a large bowl. Whisk until completely incorporated. 
  3. Beat butter. Combine butter or coconut oil and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until very fluffy, about 3-4 minutes. Don't skimp on this step, this is what gives you fluffy tamales. 
  4. Mix wet ingredients. Combine milk and vanilla in a liquid measuring cup. 
  5. Make the masa. Scrape down the sides of the mixing bowl then add 1/3 of the masa mixture. Mix on low until combined. Add half of the milk, mix to combine, then repeat until all the masa and milk mixtures have been added, scraping down the sides of the bowl as you go. 
  6. Add chocolate. Add chocolate chips and mix on low just until combined. 
  7. Fill corn husks. Scoop 1/4-1/3 cup of the chocolate masa and roll into a 3-4 inch log with your hands. Place the corn husk on a clean surface with the wide side closest to you. Place the masa log on one side of the corn husk and roll the corn husk around the log, covering completely. Fold the skinny top half over the bottom half and place seam-side down on a baking sheet. Repeat with remaining corn husks and dough. 
  8. Prepare tamales steamer. Fill the bottom of a tamales steamer with water then place the steamer rack on top. You can also use a pasta pot that has a removable liner or a large stock pot with a steaming basket. Place over high heat. 
  9. Steam tamales. Once pot is filled with steam, carefully stand the tamales, open-side-up, in the pot so they are leaning on each other and don't fall over and unravel. Cover tightly and steam for 45 minutes or until the dough is firm and cooked through. Check the water level occasionally to make sure the pot doesn't dry out. 
  10. Serve! Serve warm with cinnamon sugar and spicy honey. Enjoy! 

Notes

Tamales can be frozen uncooked or cooked for up to 3 months. Keep sealed tightly in freezer bags.

If you freeze them before steaming, follow the steaming instructions above to cook before eating. If you freeze them already steamed, rewarm them by heating a couple tablespoons of water in a frying pan, adding the tamales and cover until warmed through, about 15 minutes. They also can be reheated in the microwave, although the ends tend to get a little crusty. 

Recommended Products

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

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 562Total Fat: 30gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 65mgSodium: 49mgCarbohydrates: 74gFiber: 8gSugar: 26gProtein: 11g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: tamales

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!

Baja Fish Tacos with Radish Pico de Gallo

by 6 Comments

Crunchy Baja Fish Tacos are beer-battered fish tacos that are light and crispy and topped with a crunchy radish pico de gallo, avocado slices, and a squeeze of lime. Dairy-free!

Recipe first posted in April 2016. Last updated November 3, 2022.

Close up of crispy fish tacos on a blue platter.

I’m going to keep this brief: make these tacos!!

Not only do they offer all the crunch and chew and fluffiness that you want in a stellar fried fish taco but they also offer a spring twist on the classic summertime salsa, Pico de Gallo, by using radishes in place of tomatoes.

I was so in love with this salsa that initially I was just going to post the recipe by itself but then came across a lovely looking fresh fillet of cod and knew I had just met a match destined for each other.

That being said, any flakey white fish would work here; mahi mahi, catfish, even halibut if you fancy. I know frying can be a little bit of a pain in the butt, so maybe this isn’t an I’m-exhaused-what’s-for-dinner-recipe. Try it this weekend when you’re a bit more relaxed.

Close up of radish pico de Gallo next to tacos on a blue platter.

The beer batter only uses half of a beer so you can drink the rest while you’re cooking—see I’ve got you covered. By the way, I usually use Negro Modelo because I like it’s malty flavor in the batter and to drink but you could use whatever kind you like. I also sometimes go for something lighter like Stella, just remember a really light beer is not going to lend a ton of beer flavor, it’s up to you.

These truly are some of the best fish tacos around. Enjoy!

More To Explore

Shredded Beef for Tacos {Carne Deshebrada}

Classic Grilled Steak Fajitas

Grilled Fish Tacos with Sweet Corn Salsa

Ingredients To Make Baja Fish Tacos

All the ingredients to make Baja fish tacos including fish, radishes, beef, flour, corn tortillas and more.

For the Pico de Gallo

  • Radishes
  • Jalapeño
  • Cilantro
  • Red onion
  • Lime
  • Kosher salt

For the Tacos

  • Vegetable oil or grapeseed oil
  • Cod or other white fish
  • All purpose flour
  • Baking powder
  • Ground cumin, you can also add chili powder if you’d like
  • Beer
  • Corn tortillas
  • Avocado, for serving
  • Lime wedges, for serving
  • Crema, for serving (or leave out for dairy-free)

How To Make Baja Fish Tacos

step one

Make the pico de gallo. Chop the radishes, jalapeño pepper, cilantro, and onion into very small dice.

All the ingredients to make radish pico de Gallo sitting in glass bowls on a white counter. Including minced radishes and more.

step two

Mix. Add all the pico ingredients to a large bowl, squeeze lime juice over the top and a generous pinch of kosher salt. Stir then taste and add more lime or salt as needed. Set aside. This would also be a good time to warm the tortillas. Keep warm in a tortilla warmer or clean kitchen towel.

A hand holding a teaspoon of salt over a bowl of radish pico de Gallo sitting on a white countertop with a salt bowl behind it.

step three

Prep fish. Cut fish into strips about 2-inches thick and 2-inches long. Place in a mixing bowl and toss with 2 tablespoons of the flour. Season well with salt and pepper.

A glass bowl with pieces of fish in it coated in flour, salt and pepper, sitting on a white counter top.

step four

Prepare batter. Combine remaining flour, baking powder, and cumin in a large bowl. Season flour mixture with salt and pepper, then slowly add beer while whisking until a smooth batter forms. It will be thin.

A glass bowl on a white countertop with beer batter in it and a small wire whisk sitting in the batter.

step five

Heat oil. Pour oil into a large, deep frying pan and place over medium-high heat. If you have a deep-fry thermometer, attach it to the side of the pan and bring the oil temperature to 350°F. If not, test the oil to see if it is ready by sticking a wood chopstick or skewer into the oil. It should immediately be covered in bubbles. It takes about 4-5 minutes for the oil to get hot enough. Keep checking until it is ready.

A copper pan sitting on the stove with oil being poured into it from a glass Pyrex measuring cup.

step six

Batter fish. Before beginning, line a baking sheet with paper towels and set near the stove. Dip the fish strips one at a time into the batter, turning to coat.

A glass bowl with beer batter in it and a piece of fish sitting in the batter with another glass bowl behind it filled with more fish.

step seven

Fry fish. Place in the hot oil. Do in batches, adding only 2-3 pieces at a time. Let cook, undisturbed for a minute or so. If they stick to the bottom, gently nudge with a pair of tongs until they loosen. Turn and cook until they are golden brown and crisp on both sides, about 5 minutes total. Remove to the baking sheet and repeat with remaining fish.

A frying pan filled with hot oil with three pieces of battered fish in it floating in the hot oil with bubbles surrounding them.

step eight

Serve. Place fish inside warm tortillas and top with radish pico de gallo, avocado (or guacamole), and serve with lime wedges for squeezing.

One more thing, a cabbage slaw is pretty typical with Baja-style tacos like these. Here’s a good recipe if you’d like to give it a try: Cilantro-Lime Coleslaw. A creamy Baja sauce is also traditional, try this recipe with chipotles and adobo sauce.

Fish tacos on a blue platter with radish pico de Gallo.

More Taco Recipes You’ll Love

Three Beer-battered fish tacos with radish salsa on a blue platter.

Or Try These Popular Recipes From Our Sister Site, Kate’s Best Recipes:

Take a Trip To Baja California

Without leaving your kitchen—these crispy beer-battered fish tacos will transport you there. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

Three fish tacos with radish salsa on a blue platter.

Baja Fish Tacos with Radish Pico de Gallo

Yield: 4-6 Servings
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Beer-battered crispy fish tacos topped with a crunchy radish pico de gallo, avocado slices, and a squeeze of lime. Dairy free!

Ingredients

For the Pico de Gallo:

  • 1 bunch radishes (about 6 ounces), scrubbed, stemmed, and diced
  • 1 jalapeño, stemmed and diced (seeds removed if you'd like it less spicy)
  • 1/4 cup chopped cilantro leaves
  • 1/3 cup chopped red onion (about 1/4 of an onion)
  • Juice of 1 lime
  • 1/2 teaspoon kosher salt

For the Tacos:

Instructions

For the Pico de Gallo:

  1. Combine all ingredients in a medium bowl. Taste and add more salt and lime juice as needed.

For the Tacos:

  1. Toss fish in 2 tablespoons of flour and season with salt and pepper.
  2. In a medium bowl combine remaining 1/2 cup of flour, baking powder, and cumin. Season mixture with about 1/2 teaspoon of salt and a generous grinding of black pepper.
  3. Make a well in the center and add beer. Whisk beer into flour mixture until a smooth batter forms.
  4. Heat oil in a large saucepan over medium heat. It is best to attach a deep fry thermometer to keep an eye on the temperature. You want it to stay at around 350°F so raise or lower the heat as you are frying accordingly. If you don't have a thermometer you'll know when the oil is ready when a piece of bread browns in 30 seconds.
  5. Line a baking sheet with paper towelsand set near the stove.
  6. When oil is ready, dip a few pieces of fish into the batter then carefully slide into oil. Leave undisturbed for a couple minutes then gently nudge any that have stuck to the bottom of the pan with a pair of tongs. Let cook until golden and crispy on all sides and cooked through, about 5 minutes.
  7. Remove to the baking sheet and try to fish out any floating pieces of batter with a bamboo skimmer.
  8. Repeat with remaining pieces of fish.
  9. To serve place fish in warm tortillas, top with pico de gallo and a few avocado slices.

Recommended Products

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

Nutrition Information:
Yield: 4
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: tacos

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

Our Favorite Homemade Flour Tortilla Recipe

by 12 Comments

Our favorite flour tortilla recipe based on the method from Mexico: The Cookbook. A wet dough and long kneading time make them soft and chewy.

Recipe first posted February 15, 2015. Last updated August 23, 2022.

tortilla dough being made in a large glass bowl next to a cook book, a metal measuring cup, and other cooking utensils

I have been pouring over Mexico: The Cookbook, have you guys read it? There are so many things I want to try. So many things I’ve never heard of. I think I could live the rest of my life and never know even a quarter of what makes up Mexican cuisine.

Could someone please tell me what acitrón de biznaga is? And further more, where I can buy some? This book is giving me a serious case of wanderlust, I just want to know more and more and more.

I have a loooooonnnnggg list of the recipes I want to try from the book but a true indication of any cookbook’s integrity is most often found in the most basic of recipes, therefore, flour tortillas is where I began.

We are a big flour tortilleros in our family. Armando’s family is from Chihuahua in Northern Mexico where flour tortillas reign supreme so he generally prefers flour to corn. I’ll admit since discovering pre-rolled, but not cooked, flour tortillas at Costco, I hardly ever make my own, but they really are not in the least bit difficult to make and as you can imagine, homemade tortillas are pretty outstanding.

More To Explore

How To Make Corn Tortillas

Authentic Chile Relleno Recipe

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Ingredients To Make This Flour Tortilla Recipe

All the ingredients to make flour tortillas including all purpose flour, baking powder, vegetable shortening, and salt.

Home cooks who make flour tortillas for the first time are always surprised at how short the ingredients list is. Are you ready? Here it is:

  • All purpose flour
  • Vegetable shortening, butter, or lard
  • Kosher salt
  • Baking powder
  • Water

How To Make This Flour Tortilla Recipe

step one

Combine dry ingredients. Combine flour, baking powder, and salt in a large bowl.

A glass bowl filled with flour, baking powder, salt with the containers for the salt, baking powder, and vegetable shortening.

step two

Add shortening. Add whichever fat you are using (if using butter make sure it is at room temperature) and rub it into the flour with your hands. Keep working it in until the flour resembles coarse sand with a few larger pebble-sized pieces of fat here and there.

An overhead image of a glass bowl with flour that has fat that has been rubbed in so it is in little pieces covered in flour.

step three

Add water. Add water (hot water from the tap is fine) and mix it in with your hands until all the flour is wet and you have a sticky dough.

step four

Knead the dough. Scrape dough onto a clean counter (don’t add extra flour) and begin kneading the dough. It will be very sticky at first but will come together as you knead it. Use a bench scraper if you have one to unstick the dough from the counter as you go. Knead the dough for 5 minutes.

A hand kneading a ball of flour tortilla dough on a wood counter.

step five

Let it rest. Oil a large bowl and place the dough inside of it. Cover with a piece of plastic wrap and let the dough rest for 20 minutes.

An overhead image of a glass bowl filled with flour tortilla dough covered in plastic wrap on a white counter.

step six

Divide the dough. Pinch off one piece of the dough and roll into a ball. The size will depend on how big your comal or skillet you are going to cook the tortillas on is. If you have a smaller pan you don’t want the dough balls to be too big.

My griddle is 10 inches, so I make my balls about little bit larger than a golf ball each weighing around 1 1/2 ounces (using a kitchen scale makes this super easy). This size ball makes about 8-inch tortillas.

Roll each ball then place on a parchment-lined baking sheet. I usually get between 28-30 balls. Cover with a clean kitchen towel.

30 small balls of flour tortilla dough sitting on a parchment-lined baking sheet under a white kitchen towel.

step seven

Roll the dough. Place one ball of dough on a floured work surface and roll with a rolling pin into a very thin circle. Keep dusting the counter and rolling pin to maintain a lightly floured surface to prevent from sticking while you are rolling the tortillas. You should be able to see through the dough. That’s how thin it needs to be. Repeat with the remaining dough balls.

You can roll all the dough balls at once and keep them separated between pieces of parchment paper or do them one at a time.

Three uncooked circles of flour tortillas on a wood counter next to a wood rolling pin.

step eight

Cook the tortillas. Heat a comal or other nonstick pan over medium heat. Let heat for about 3 minutes before adding your first tortilla.

Place tortilla on the hot pan and let cook, undisturbed, for about 1 minute or until the surface is covered with bubbles, it removes easily from the pan and has some golden brown spots. Flip and cook on the other side a minute more.

A flour tortilla cooking on a black comal. The tortilla is puffing up with golden spots on it.

step nine

Enjoy! Keep tortillas warm wrapped in a clean kitchen towel and serve right away or let cool completely and then store in a plastic bag for up to a week in the refrigerator. Rewarm in a skillet over medium-high heat for a minute or two before eating.

A stack of flour tortillas wrapped in a kitchen towel sitting on a wood table next to a rolling pin and some flour.

These Flour Tortillas Were Made For:

A woman in a red and white stripped shirt holding a stack of flour tortillas wrapped in a kitchen towel.

Variations On This Flour Tortilla Recipe

A stack of flour tortillas wrapped in a kitchen towel with a hand reaching in to grab one of the tortillas. There is a rolling pin near by.

How to make them gluten-free. I’ve never tried this recipe with gluten-free flour (if you have please let me know how it went in the comment section below). If you are gluten-intolerant however, I encourage you to make these corn tortillas. They are the bomb!

How to make them with a stand mixer. Combine the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Add the shortening and water and mix on low just until the dough comes together then raise the speed to medium and beat for 5 minutes. Continue with the recipe as written.

How to make them with other fats. You can swap the vegetable shortening for equal amounts of lard or butter or a combination of any of these as long as it equals 2/3 cup. I’ve never made them using a liquid fat like vegetable oil or olive oil but if you wanted to give it a try, please let me know how they turned out.

How to make them with a tortilla press. You can’t. The dough is too springy and won’t get flat enough. It doesn’t work.

More Authentic Mexican Recipes You’ll Love

Homemade Flour Tortillas Are Simply Dreamy

This flour tortillas recipe is so YUMMY with the perfect soft, chewy texture. Try them and let me know how it goes 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, make sure to sign up for my weekly newsletter, lots of good stuff there too!

A stack of flour tortillas wrapped in a kitchen towel sitting on a wood table next to a rolling pin and some flour.

Homemade Flour Tortilla Recipe

Yield: 24-30 tortillas
Prep Time: 40 minutes
Cook Time: 20 minutes
Resting Time: 20 minutes
Total Time: 1 hour 20 minutes

Recipe adapted from Mexico: The Cookbook.

Our favorite flour tortilla recipe based on the method from Mexico: The Cookbook. A wet dough and long kneading time make them soft and chewy.

Ingredients

Instructions

  1. Mix dry ingredients. Combine flour, salt, and baking powder in a large bowl.
  2. Add shortening. Add vegetable shortening (or whatever fat you are using) and rub it in with your fingers. It should resemble sand with a few pea-sized pieces of fat.
  3. Knead. Add water and mix to form a wet dough. It will be sticky. Turn out onto a unfloured work surface and knead for 5 minutes. It will be really sticky at first but eventually will form a smooth dough. Use a bench scraper to scrape the dough off the counter as you go if necessary.
  4. Let rest. Grease a large bowl place the dough inside and turn to coat in the oil. Cover with plastic wrap and let rest 20 minutes.
  5. Divide the dough. Pinch off a small piece of dough (a digital scale is really handy for this). The size of the piece will depend on how large your comal or skillet you will be cooking the tortillas on is. Mine comal is 10-inches so I make about 1 1/2 ounce-sized balls (a little bigger than a golf ball) which give me 8-inch tortillas. Roll into smooth balls and place on a parchment-lined baking sheet. Cover with a clean kitchen cloth.
  6. Heat the pan. Place a comal or other nonstick skillet over medium heat and let warm at least 3 minutes before you cook any tortillas on it.
  7. Roll the tortillas. Place a ball of dough on a lightly floured counter and flour a rolling pin. Roll each ball into a very thin circle. You should be able to see your hand through it. The thinner the better.
  8. Cook. As you roll place each tortilla on the hot, dry skillet and cook undisturbed until toasted and bubbles cover the surface, about 1 minute. Flip and cook another minute on the other side. Keep warm in a clean towel and repeat with remaining dough.

Notes

If you don't want to cook them all at once, roll out all the dough and layer between pieces of parchment paper. Wrap in plastic wrap and store in the refrigerator for up to 3 days.

Recommended Products

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

Nutrition Information:
Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 95Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 103mgCarbohydrates: 12gFiber: 2gSugar: 0gProtein: 2g

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

Pico de Gallo Mexican Salsa Recipe

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The classic Mexican salsa recipe, Pico de Gallo is easy to make and has all the fresh, bright flavors that bring joy to everything from tacos to chips! You are going to love this recipe.

Recipe first posted August 20, 2011 and last updated August 19, 2022.

A brown bowl filled with Pico de gallo with a spoon sticking out of the bowl on a wood table next to a white kitchen towel.

I’ve been going down my roster of requisite recipes that I make every tomato season. Ones that really require fresh-picked, fragrant, ripe tomatoes.

I haven’t gotten to the ultimate summertime sandwich, the BLT. It is by far my favorite and I have been waiting for my own tomatoes to become ripe enough for the distinct honor of being sliced and placed between smoky bacon, bread and mayonnaise.

I have made several batches of Pico de Gallo, the bona fide version of what most supermarkets sell in jars as “salsa”. Every time I make it I think I’ve made too much, but by the end of dinner it’s gone.

If a measly cup makes it to the next day it is quickly snatched up by whoever spots it first for topping their scrambled eggs or spooning onto quesadillas.

I guess everyone knows when tomato season is over, so is pico de gallo.

More To Explore!

Easy Chamoy Sauce Recipe

What Is Pico de Gallo?

A ceramic bowl filled with Pico de gallo on a wood table with a spoon coming out of one side and a few lime wedges behind it.

Pico de Gallo is a salsa fresca or salsa cruda aka a salsa made with raw ingredients. It is an easy recipe for fresh salsa that is popular at Mexican restaurants but in my opinion, homemade Pico de Gallo is best.

The best Pico de Gallo is made with super ripe, flavorful tomatoes, onion, cilantro, jalapeno pepper, fresh lime juice, and salt.

Pico de Gallo literally translates to rooster’s beak but this salsa has nothing to do with roosters or birds of any kind. There are many theories about how it got its name like the ingredients look like they were pecked to pieces by a rooster’s beak or if you ate it with your thumb and finger your hand is in the shape of a rooster’s beak. The truth is no one really knows.

Ingredients To Make Pico de Gallo

All the ingredients to make Pico de gallo on a baking sheet including fresh tomatoes, salt, onion, serrano chiles, and cilantro.

This is a great recipe that requires great tomatoes. They make all the difference here.

  • Fresh tomatoes. Use whatever has the most flavor, plum tomatoes, Roma tomatoes, heirloom tomatoes, they all work.
  • White onion or red onion
  • Jalapeño or serrano peppers
  • Fresh cilantro
  • Lime juice
  • Kosher salt

What Not To Add

Anything not on this list. Ha! Just kidding. Lots of people add stuff like garlic, diced avocado, etc. You can do whatever you want but I think keeping it simple highlights the flavors of the tomatoes which are the real star.

How To Make Pico de Gallo

In the summertime this is my go to appetizer because it takes all of 10 minutes to prepare and everyone loves it.

step one

Chop ingredients. Chop the tomato, onion, cilantro, and jalapeño.

step two

Combine. Combine the finely chopped ingredients in a large bowl. Add lime and salt and stir to combine.

step three

A large clear glass bowl filled with chopped red onion and minced jalapeno pepper next to a metal strainer of tomatoes.

Taste. Dip a chip into the salsa and taste. Add more lime juice or salt if necessary.

What To Do With This Salsa

A brown ceramic bowl filled with Pico de gallo on a wood table with a spoon sticking out of the bowl and a few limes beside it.

Besides devour it, you mean? Well obviously, this is the ultimate salsa for chips and salsa but it’s also good on:

More Mexican Salsa Recipes To Try!

This Pico de Gallo Recipe Is Salsa At Its Finest

Grab a bag of tortilla chips and whip up a batch tonight! Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

Pico de Gallo

Pico de Gallo

Yield: 5 Cups
Prep Time: 10 minutes
Total Time: 10 minutes

The classic Mexican salsa recipe, Pico de Gallo is easy to make and has all the fresh, bright flavors that bring joy to everything from tacos to chips! You are going to love this recipe.

Ingredients

Instructions

  1. Mix Combine all ingredients in a large bowl. Taste and add more lime juice or salt if desired.

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: 84Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 78mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 1g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: salsa

Doritos-Flavored Duros {Mexican Chips}

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Vegan chicharrones de harina are lightly-fried Mexican chips coated in homemade “Doritos” seasoning made with nutritional yeast. They’re dairy-free and so delicious. I think you’ll love these Mexican Doritos better than the store-bought version any day.

{Post first published March 31, 2016. Last updated August 10, 2022}.

It is with my sincerest apologies that it has taken me this long to bring you another recipe for Pinwheel Mexican Chips.

My first Mexican Wheel Chips recipe is similar to the ones Mexican natives know and love and is one of the most popular on my site, not to mention a staple at our house. It’s not hard to see why, I mean what’s not to love about crunchy fried Mexican chips doused in lime juice and sprinkled with sea salt and chili?

More To Explore

Chicharrones de Harina

Classic Guacamole + Homemade Tortilla Chips

Super Simple Salsa Verde

What’s With These Mexican Chips?

Duros Mexican Chips on a square plate on a wooden table with a jar of spice mix spilled next to them.

So if you’ve never seen these golden brown wheels of glory, you are probably saying to yourself…huh?! I thought Mexican chips were tortilla chips?

Well yes, but of course there’s more chips in the Mexican food world than white corn chips, blue corn chips, and other forms of crispy tortilla chips. I mean, do Americans only eat potato chips? I think not!

Let me explain, traditional chicharrones are rectangular, crispy fried pig skin that have the most incredible texture and are incredibly addictive. In the United States we know them as pork rinds.

These chips, on the other hand, are made of wheat (so not gluten-free) but, completely vegan, and sometimes come in large rectangular sheets looking strikingly similar to the piggy version— hence the similar name.

But, but, but, the wheel shaped Mexican chips are also sometimes called Duros de harina or Duritos. So I thought, why not make Doritos-flavored Duritos because that would be:

A) Super cute and B) Really delicious

How To Make Mexican Doritos

Mexican Street Chips on a wooden table with a jar of spices spilled next to them.

Mexican Chicharrones Chips or duros are one of those things that I don’t make as often as I should. The whole frying thing sometimes throws me for a loop but they are incredibly easy.

They take about 2 minutes, and freshly fried food tastes about a gazillion and a half times better than any store-bought snack food.

You simply heat a pot of vegetable oil, add the duros and fry them. After that put them in a large bowl, toss them with the spice mix and enjoy!

How To Make Vegan Nacho Cheese Spice Mix

Uncooked Chicharrones de Harina spilled on a wooden table.

These Mexican chips are the vegan version of the traditional pork fat chips.

So when it came to dusting them with unmistakable Doritos Nacho Cheese flavor, I wanted to replicate the magical cheese dust of the flavored tortilla chips but keep them vegan at the same time.  

After much trial and error, I decided to use nutritional yeast for the tangy cheese appeal.

Nutritional yeast is typically used to brew beer and has an unmistakable fermented cheesy flavor. I also added all the right spices to get that perfect Doritos-inspired taste, but you know, without the cheese.

In addition to the nutritional yeast the spice mix has:

  • Granulated garlic
  • Onion powder
  • Cumin seed
  • Paprika
  • Ancho chili powder
  • Cayenne pepper

Tools You’ll Need

Mexican street chips frying in a pot of oil.

Now before you dive head-first into that pot of boiling oil, a word to the wise; the wheels puff up to about four times their size. You need to use a pot big enough to give them room to expand, or make them in small batches.

  • A large saucepan, about 3.5 Quarts works great. I always use my trusty Le Creuset Braiser for all my frying. If you’re in the market for a new pot, I know these cost a pretty penny but it will last you a lifetime and is perfect for braising, frying, even baking bread.
  • This bamboo skimmer (sometimes called a spider) is a frying must.

Tips For Frying At Home

I think there’s a lot of fear about deep-frying food at home. While I can’t say it is the safest thing you’ll ever do, it shouldn’t be avoided like the plague. If you use the right equipment and follow general safety tips you’ll be fine. Just take your time, be prepared, and give it a go!

Here are some frying rules to follow:

  1. Diligently watch the oil temperature. A deep-fat fry thermometer will help with this. The oil should be at 350°F so raise or lower the temperature as needed.
  2. Use vegetable or canola oil. Do not use extra virgin olive oil, the smoke point is too low and the oil will burn and taste terrible.
  3. Oil and water DO NOT MIX. Make sure your pot and spoon, tongs, or anything else that is going into the hot oil is completely dry. Any water dropped into the hot oil will explode.
  4. Only fill the pot one-half to two-thirds of the way from the top with oil. You don’t want the pot to overflow when you add the chips.
  5. Be prepared to set out a fire. Keep a box of baking soda close by just in case of accidents. Water will not put out a grease fire, but dousing it in baking soda will.

More Snack Recipes You’ll Love!

These Mexican Doritos Set The Bar Higher

If you thought American Doritos were good this Mexican version made with chicharrones de harina set the bar higher for regular chips. Let me know when you try 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, sign up for my weekly newsletter, lots of good stuff there too!

Pinwheel Mexican Chips on a plate on a wooden table

Mexican Doritos

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Chicharrones de Harina are also labeled Duros, Duritos, Mexican Wagon Wheels, or Mexican Wheat Snacks. You can find them in the Latin aisle of most grocery stores or in Latin markets.

The chicharrones dough has salt already added so I didn't add it to the spice mix. Season with extra salt as needed.

Spice mix adapted from Whole New Mom

Ingredients

For the Spice Mix:

For the Chicharrones

Instructions

For the Spice Mix:

  1. Grind spice mix to a powder. Combine all ingredients in a small bowl. Grind into a fine powder in a coffee grinder (you may need to do this in batches depending on the size of your grinder). Spice mix can be kept in a sealed container for up to 3 months.

For the Chicharrones:

  1. Prepare baking sheet. Line a baking sheet with paper towels and set to the side of the stove.
  2. Heat oil. Pour oil in a large saucepan and place over medium heat. Attach a deep fry thermometer and heat oil to 350°F.
  3. Fry chicharrones. Carefully add a handful of chicharrones to the hot oil and fry until crisp and cooked through, about 2 minutes. Use a bamboo skimmer to occasionally turn and submerge the chicharrones in the oil as they cook.
  4. Sprinkle and serve! Remove to the paper towel-lined baking sheet and sprinkle with spice mix. Repeat with remaining chicharrones.

Notes

Any leftover spice mix would be great on homemade tortilla chips or popcorn.

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: 3Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

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

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

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25 Insanely Delicious Tomatillo Recipes

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I’ve rounded up my 25 best tomatillo recipes, all of which are pretty easy, super delicious, and cover everything from my favorite tomatillo salsa verde recipe to a modern twist on Huevos Divorciados. Keep reading to find your new favorite!

First posted March 24, 2017. Last updated August 2, 2022.

If there’s one thing I know for sure, the best way to jazz up any meal takes one simple ingredient—tomatillos!

They are essential to Mexican cooking, go amazing with spicy chiles, peppers, and avocado, and even take well to the cooling effects of sour cream.

Keep reading to find your new favorite tomatillo recipe!

More To Explore

What Are Flor de Jamaica? Plus 10 Hibiscus Recipes

11 Delicious Ways To Use Tajín

17 Canned Chipotle Pepper Recipes

what are tomatillos?

A blue and white dish filled with tomatillos on a wood table.

If you have a weakness for Mexican cuisine you may be a tomatillo lover and not even know it.

Tomatillos (tomatillo physalis) are essential to many Mexican food recipes and were first cultivated in Mexico by the Aztecs centuries ago. The name might not be familiar but I’m sure you have seen them, they have a bright green color (or sometimes purple) and look like a little tomato wrapped in a crinkly paper husk.

Tomatillos, also known as Mexican husk tomatoes are members of the nightshade family like tomatoes but bear little resemblance as far as flavor goes. Fresh tomatillos taste more sour than sweet with a vibrant tangy flavor. They provide an addictive bright contrast to many Mexican dishes like green salsas and more!

how to buy tomatillos

Heads of garlic, serrano peppers, tomatillos, and spices on a white plate sitting on a wood table.

When buying tomatillos, look for firm-fleshed fruit with no bruises or browned spots. The best tomatillos are on the smaller side, about the size of a ping pong ball, the bigger they are the more bitter they tend to be.

If you have a Latin market in your town, they tend to have the freshest tomatillos at the best price.

That being said, tomatillos have become so popular, most grocery stores now have a beautiful selection as well as cilantro, jalapeños, and everything else you need to make many of these recipes using tomatillos.

Even better, plant a tomatillo plant in your garden. They rarely suffer from disease or insect problems and you’ll be promised ripe tomatillos all summer long!

Once you bring them home, store tomatillos in the refrigerator for up to 5 days.

how to prep tomatillos

A ceramic bowl filled with tomatillo salsa sitting on a wood table next to purple cauliflower and green peas.

To cook with tomatillos, remove the papery husk and give them a rinse under cold water. They don’t need to be peeled or seeded and despite popular myth, can be eaten raw or cooked. Raw tomatillos are not poisonous, but their leaves, stems, and flowers are.

One of my favorite ways to prep them is to char them over medium high heat for about 15 minutes or until their skin gets blackened. After they are charred their tart flavor can be used to bring a tangy zing to everything from salsas and dips to chicken enchiladas and Chile Verde.

I’m just in love with tomatillos and have tons of tomatillo recipes to share. Here are my best tomatillo recipes ever.

25 insanely delicious tomatillo recipes

tomatillo salsa recipes

1. Tomatillo-Avocado Salsa

This creamy, tart salsa is the one we always, always have in our fridge. It is a simple (and simply addictive) tomatillo avocado salsa with raw tomatillos, avocados, and chili peppers, and blended until smooth, ready in 10 minutes!

A bowl of tomatillo salsa sitting on a marble table surrounded by tortilla chips.
Avocado Salsa Verde

2. super simple salsa verde

Homemade Salsa Verde is about the easiest thing in the world to make. Blended tomatillos, onion, jalapeños, and cilantro is all it takes to make a swoon-worthy salsa your friends will die for.

A yellow bowl filled with tomatillo salsa with a blue spoon sticking out of one side on a piece of parchment paper.

3. tomatillo pineapple pickle relish

Homemade tomatillo-pineapple pickle relish is a must have for summer. Super delicious, tart and sweet. Great for grilled sausages and hot dogs.

A ceramic bowl filled with tomatillo pineapple relish with tomatillos, pineapple, cilantro, and red pepper.
Tomatillo Pineapple Pickle Relish

4. charred tomatillo salsa

A roasted tomatillo salsa that requires a simple spin in the blender or food processor. This Mexican green sauce is made with charred tomatillos, onions, chiles, salt and pepper is not just for chips! Use over fried eggs, enchiladas, or anywhere you want zip!

A mason jar filled with tomatillo salsa. The jar is open with the lid sitting on the table near by and a spoon next to it.

5. chunky avocado tomatillo salsa

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

A ceramic bowl filled with tomatillo avocado salsa sitting on a baking sheet with a spoon in the bowl.

6. roasted tomatillo and avocado hummus

This Roasted Tomatillo and Avocado Hummus is a fluffy, airy dip rich with ripe avocado instead of loads of olive oil, charred tomatillos, and serrano chiles.

A white bowl filled with tomatillo hummus topped with sesame seeds sitting next to cucumber slices, basil leaves and more.

7. tomatillo pico de gallo

A great recipe that shows off fresh, raw tomatillos in all their glory. This fresh, raw Tomatillo Pico de Gallo is a zesty salsa that captures the essence of tart tomatillos, chiles, and onions. Perfect for chips or tacos.

A blue ceramic bowl of tomatillo pico de Gallo sitting on a wood table next to a head of purple cauliflower.

8. fiery habanero tomatillo salsa

If you like spicy, this salsa is for you. This habanero salsa is not for wimps made with charred habanero chiles, onions, a little orange juice, and tomatillos it will warm you from the inside out.

A metal bowl filled with tomatillo salsa with a spoon sticking out of one side. The bowl is sitting on a white plate.

9. Roasted Green Hatch Chile Salsa

This simple, healthy Roasted Green Hatch Chile Salsa is the perfect thing to make when Hatch Chile season rolls around. It’s tangy and tart without being too spicy.

A glass jar filled with hatch green Chile salsa with a white spoon sticking out of it. Surrounded by a plate of tortilla chips.

tomatillo recipes: not salsa

in soup

10. tangy green tomato (or tomatillo) chili

This Green Tomato Chili makes use of all those green tomatoes that never ripened making for the perfect fall chili. However, swapping out the green tomatoes for tomatillos means we can make it all year long.

Two bowls of chili sitting on a marble table. The first bowl has avocado, cilantro, and cheese on top and a spoon in the bowl.
Tangy Green Tomato (or Tomatillo) Chili

11. caldo de res {Mexican Vegetable Beef Soup}

Tomatillos aren’t traditional but I love adding them for a bright spin on this simple and tasty recipe. It is pure comfort food with tender beef, carrots, potato, and squash all simmered in a rich broth.

Two blue-stripped white bowls filled with Caldo de Res a soup with large pieces of vegetables, beef, and broth.

12. vegan pozole verde

A spicy Pozole Verde that just so happens to be vegan. Made with green chiles, tomatillos, jalapeños, pinto beans and hominy. One of my favorite Mexican dinner ideas!

A green bowl of pozole verde topped with sliced radishes and tortilla chips next to a plate of sliced scallions, and minced onion.

13. instant pot pork chili verde

We’re taking your favorite Instant Pot Pork Chili Verde recipe up a notch with handfuls of melty mozzarella cheese in each bowl for supreme chili status.

A woman in a pink and blue plaid shirt sitting behind a green bowl filled with soup and a spoon with melty cheese coming out of the bowl.

14. Chicken Tomatillo Stew

This nourishing Chicken Tomatillo Stew with butternut squash, carrots, tomatillos, chicken, and chiles makes for a healthy and satisfying dinner. 

A blue pot filled with tomatillo stew with cubes of butternut squash sitting on a wood table with a wood spoon sticking out of it.

for breakfast

15. green chilaquiles with fried eggs

This recipes takes green salsa soaked tortilla chips and tops them with Cotija cheese, sour cream, jalapeños, sliced radishes, scallions, and a fried egg. In other words, chips coated in green chile sauce is my favorite way to start the day!

A plate of chilaquiles with a fried egg on top sitting on a marble table with a fork on the plate.
Green Chilaquiles with Fried Eggs

16. Cali-Style Huevos Divorciados

A veggie-forward take on the traditional Mexican dish or two eggs with green and red salsa. The green salsa is a creamy yogurt tomatillo sauce and the red is a savory beet relish. Serve over tahini-fried potatoes for a decadent breakfast. See recipe below!

A plate of potatoes and eggs with salsa sitting on a pink straw mat that is on a wooden table.

17. Grilled Chicken Chilaquiles Verdes

Use the Hatch Green Chile Salsa above to make Chilaquiles Verdes from scratch with a bold grilled lime chicken, and freshly-fried tortilla chips.

A white plate filled with chilaquiles topped with grilled chicken, cilantro leaves, lime wedges, sour cream, and sliced avocado.

tomatillo recipes for dinner

18. slow cooker carne adobada

This just might be your new favorite way to cook a roast. Covered in adobo sauce and slowly simmered until tender, it’s just delicious! Instead of lime juice, this recipe has a few tomatillos added for a tangy twist.

A black pot filled with shredded beef and sliced scallions over the top with a serving fork in the pot.
Slow Cooker Carne Adobada

19. chile verde chicken tamales

These Chile Verde Chicken Tamales are like fluffy masa present waiting to be unwrapped; stuffed with tender poached chicken and mild green tomatillo salsa.

Two chicken tamales on a white plate with a fork next to them one is cut open and half is eaten and some chicken is coming out.

20. shrimp and melon ceviche tostadas

Jump into spring with this shrimp and melon ceviche! Pile this bright and citrusy salad on top of crunchy tostadas for a light meal or an easy appetizer at your next backyard party.

An oval plate with a rainbow-striped rim filled with shrimp ceviche with pieces of melon in it and someone spooning it onto a tostada.

21. chicken mole verde

This chicken mole verde is a fresh springtime mole with tender pieces of braised chicken are cooked in a mixture of tomatillos, jalapeños, cilantro, basil, and thickened with pumpkin and sesame seeds.

Several dishes of food including chicken mole verde, black beans, salsa verde, guacamole, and limes that are sitting on a white tablecloth.

22. Salsa Verde Chicken Tacos

Tender poached chicken breasts (or thighs) tossed in a tangy charred tomatillo salsa makes the best chicken tacos!

A blue dish filled with chicken and slices of avocado topped with cilantro leaves and a cup of pico de Gallo next to it.

23. Chicken Flautas Mexicanas

Flautas Mexicanas or Authentic Mexican Flautas filled with shredded salsa verde chicken above and fried until golden brown and crisp. Serve over shredded lettuce with queso fresco and pico de gallo for a dinner everyone loves.

A brown plate filled with flautas topped with pico de Gallo and sour cream sitting on a marble table on a pink cloth.

24. pork tamales with salsa verde

Pork Tamales with Salsa Verde- authentic Mexican Tamales filled with tender pork shoulder and tangy tomatillo salsa, make for the holidays!

A pork tamal on a corn husk topped with salsa verde and sour cream.

25. Enchiladas Verdes with Chicken

Shredded chicken wrapped in warm corn tortillas coated in homemade enchilada sauce made with charred tomatillos, poblano pepper, serrano chiles, and onion then baked until the cheese is melted. You are going to love this recipe!

A pan of enchiladas verdes with chicken topped with sour cream, chopped cilantro, sliced white onion, and crumbled cheese.

More Delicious Farmers Market Recipes To Try!

so, which recipe will you make first?

Whether it’s the salsa verde recipe or my new take on Huevos Divorciados, I’d love to hear how you liked these tomatillo recipes! Share a photo and tag me on Instagram using @holajalapeno and #holajalapeno so that 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 of eggs and potatoes sitting on a pink straw mat sitting on a wooden table.

Huevos Divorciados with Creamy Tomatillo Salsa & Roasted Beet Relish

Yield: 2-4 servings
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Huevos Divorciados: 2 eggs smothered in creamy tomatillo salsa & roasted beet relish on fried tahini breakfast potatoes.

Ingredients

For the Tomatillo Salsa:

For the Beet Relish:

For the Tahini Potatoes:

For the Eggs:

  • 2-4 tablespoons olive oil
  • 2-4 large eggs
  • Crumbled queso fresco, optional

Instructions

To Make the Tomatillo Salsa:

  1. Heat oven: Heat oven to 425°F and arrange rack in the upper third of the oven.
  2. Season vegetables: Combine tomatillos, onion, garlic, and jalapeños on a baking sheet. Drizzle with olive oil and season with salt. Toss to coat.
  3. Roast vegetables: Roast veggies until softened and brown, about 20 minutes.
  4. Blend with remaining ingredients: Transfer veggies to a blender (removing the skin from the garlic first), add cilantro and yogurt and season with salt (I used 2 teaspoons) and blend until smooth. You might need to do this in two batches depending on the size of your blender.
  5. This will make a lot more salsa than you'll need but extra salsa is never a bad problem to have.
  6. Keep oven on to roast the beets.

For the Beet Relish:

  1. Roast beets: Place beets in a baking dish and drizzle with 1 tablespoon of the olive oil. Season with salt and cover with foil. Roast beets until they can be easily pierced with a knife, about 30-40 minutes. Let cool.
  2. Peel beets. Peel beets by rubbing the skin off with a paper towel or a pairing knife then cut into small dice.
  3. Mix with remaining ingredients. Combine beets with remaining relish ingredients and toss to combine. Season with salt to taste.

For the Potatoes:

  1. Fry potatoes. Heat oil in a large cast iron skillet or nonstick frying pan over medium-high heat. Add onion and potatoes and season with salt.
  2. Add tahini. Cook, undisturbed a few minutes then add remaining potato ingredients and stir until tahini has coated the potatoes. Reduce heat to medium-low, cover and let cook, stirring occasionally until potatoes are tender, about 8-10 minutes. Remove from heat and keep covered.

For the Eggs:

  1. Fry eggs. I like to fry my eggs one at a time. Heat 1 tablespoon of olive oil per egg in a medium nonstick frying pan over medium-high heat. Once oil is shimmering crack the egg into the middle of the oil. Season with salt and black pepper. Turn off heat and let cook, undisturbed 1-2 minutes. Flip if you want an over easy egg and finish cooking to your liking. Repeat with remaining eggs.

To Serve:

  1. Divide potatoes between 2-4 plates, depending on how many you are serving. Place 2 eggs on each plate and top each egg with the different salsas. Sprinkle a little queso fresco over the top if you want, serve immediately.

Notes

To make both salsas at the same time, roast the tomatillo salsa vegetables on one rack and the beets on another rack in the oven simultaneously.

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: 326Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 207mgSodium: 353mgCarbohydrates: 39gFiber: 3gSugar: 10gProtein: 15g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: Breakfast

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

Summer Squash Vegetarian Tacos Recipe

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The most delicious vegetarian tacos recipe made with charred zucchini and summer squash. Top with pico de gallo and sour cream. Super easy and easily vegan adaptable.

Recipe first posted August 21, 2011 when we lived in North Dakota and was last updated July 8, 2022.

A close up of sautéed zucchini and yellow squash slices with red onion that has been caramelized.

Every time I go to the Farmer’s market I picture the mountains of snow that will soon be piled high above my head and how my produce options will be limited to the pathetic-looking specimens in the supermarket.

Admittedly, I would make a pitiful Laura Ingalls Wilder out here on the prairie. I enjoy all the modern day conveniences and still complain about not having locally-grown produce in the middle of winter. I guess living in San Francisco destroyed my inner-homsteader.

All this vegetable hoarding has led Armando to declare last week, “I can’t have pasta or stir-fry again tonight.” He can’t stand bean or grain salads so I started thinking tacos.

Summer squash make excellent tacos when tossed in a hot pan with a little onion and spice. The trick is to make sure the pan and oil are hot, but not smoking, and to not stir too much. This will give you nice charred spots without the squash turning to mush. Let’s see how to make them!

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Easy Chamoy Sauce Recipe

How To Doctor A Can of Black Beans

Authentic Chile Relleno Recipe

Ingredients List

A cutting board with slices of zucchini and summer squash on it and minced garlic and chopped red onion with a lime cut in half.

Here’s the basic rundown of what you need to make these vegetarian tacos. I like to keep them simple. Of course you can take these in a million different directions. Feel free to add crumbled feta cheese, diced avocado, chopped cilantro, or even refried beans.

  • Olive oil
  • Red onion
  • Garlic
  • Summer squash. Use zucchini, yellow squash, patty pan squash or any combination of the three.
  • Ground cumin. Add chili powder too for a kick of spice.
  • Corn tortillas or flour tortillas if you prefer just make sure to warm them first.
  • Pico de Gallo and sour cream for serving. Other garnish options could include lime wedges for squeezing lime juice over the tacos and crumbled queso fresco or Cotija cheese.

How To Make Vegetarian Tacos

This is one of my favorite summer veggie taco recipes because it is so easy and has so much flavor. If you need an extra bit of protein add crumbled tempeh to the taco filling.

In the winter use the same technique to make sweet potato tacos or make a filling with roasted veggies.

A black frying pan filled with sautéed sliced zucchini and summer squash with caramelized red onion and a wood spoon.

step one

Saute onions and garlic. Heat oil in a large skillet over medium-high heat. Add onions and garlic and season with salt. Cook, stirring occasionally until tender, but not browned.

step two

Char summer squash. Add summer squash and toss in the oil then let cook, undisturbed until there are spots of dark brown on the side touching the pan. Give a stir and let char on the other side. Add cumin and another generous pinch of salt and stir.

step three

Serve. Once squash is nicely charred and cooked through, but not mushy, give a taste and see if if needs more salt. When ready, spoon into warm tortillas, top with Pico de Gallo or your favorite salsa and sour cream and serve.

What To Serve with Them

A plate of summer squash tacos in corn tortillas with a red cabbage slaw behind it on a wood table.

These tacos make an excellent light Meatless Monday meal but if you want to round it out try serving with:

More Taco Recipes To Try!

Don’t Miss One Of The Best Vegetarian Taco Recipes

You will love all the flavors and textures of these summer squash tacos. 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, sign up for my weekly newsletter, lots of good stuff there too!

Summer Squash Tacos

Summer Squash Tacos

Yield: 3-4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

The most delicious vegetarian tacos recipe made with charred zucchini and summer squash. Top with pico de gallo and sour cream. Super easy and easily vegan adaptable.

Ingredients

Instructions

  1. Saute onion and garlic. Heat oil in a large frying pan over medium-high heat. Once shimmering add onion and garlic and season with salt. Cook until just starting to brown.
  2. Char summer squash. Add squash and cook, undisturbed until squash is browned in a few spots on the side that is touching the pan. Stir and char on the other side. Stir in cumin and season again with salt.
  3. Warm tortillas. Meanwhile, heat a dry medium frying pan or comal over medium heat. Once warm, add tortillas one at a time, toasting lightly on both sides. Transfer tortillas to a clean kitchen towel or tortillero to keep warm.
  4. Serve. Once squash is nicely browned, transfer to a warm bowl and serve with tortillas, pico de gallo and sour cream.

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: 35Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 5mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 1g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: tacos

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

The Best Chile Morita Salsa

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If you love the smoky flavor of chipotle pepper, then you will love this salsa. Chile Morita Salsa is a brick red spicy salsa recipe made from dried morita chiles, roasted garlic, and charred tomatoes. Vegan and gluten-free!

Recipe first published January 27, 2016. Last updated June 29, 2022.

A bowl of Salsa Morita with a handful of sprouts on top and a spoon in it sitting on a marble table.

Of all the dried chiles in Mexican cuisine, morita chiles may be my favorite and this Salsa de Morita is the perfect way to let them shine.

I know saying I have a favorite dried chile is a bold statement considering there are over 200 varieties of chiles at last count and that was an educated guess. Every village has its local chile and I most certainly haven’t tasted them all.

But the allure of these particular dried peppers is real. They add a sweet, spicy smokiness to any Mexican dish and are particularly good in soups, stews, and sauces like this easy salsa recipe. Let’s find out more!

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what are morita chiles?

Morita Salsa Recipe sitting in a petal-shaped bowl with a handful of sprouts on top and a spoon in the salsa.

Dried morita chile peppers have a complexity and depth of flavor that speaks to my heart and, in my opinion, are irresistible. If you are interested in this kind of stuff Diana Kennedy wrote a great article about the most popular dried chiles for Food & Wine that is worth checking out.

In Mexico, Morita chiles (meaning little blackberry, in Spanish) are most commonly used in Veracruz and Puebla and are like the Cinderella to chipotle chiles’ step sister. In fact you may see them labeled chipotle morita chiles sometimes—they’re that close.

They are a type of chipotle pepper, in that they are a variety of smoked jalapeño peppers but are made from the last jalapeno peppers on the vine— the very ripe, dark red jalapenos— so therefore, are smoked for less time to prevent them from disintegrating.

The result is a dried chile with a matte red color that keeps a bit more of its original jalapeño character; fruity flavor, and less of a smoke bomb. Chipotles mecos get all the love but moritas are the real beauty. They can be ordered from online retailers or found in most Mexican grocery stores.

They also make a killer salsa.

Are Morita Peppers spicy?

The simple answer is, yes. The taste is not fiery hot but a subtle heat that builds with a fruity, smoky aftertaste. In Scoville heat units or SHU they are the same as a jalapeño or chipotle meco (since they are all varieties of the same thing) ranging from 4,000-9,000 SHU.

If you are a fan of canned chipotle peppers in adobo sauce then you have eaten morita chiles. These are the smoked pepper most commonly used for making chipotles en adobo.

Ingredients To Make Chile Morita Salsa

A blender sitting on a table that has blended Salsa Morita inside of it with a towel next to the blender.
  • Dried morita chiles
  • Cherry tomatoes. In the fall and winter cherry tomatoes tend to have more flavor, but in the summer use a ripe, juicy garden tomato instead.
  • Garlic clove
  • Kosher salt

how to make salsa morita

Garlic and cherry tomatoes sitting on a baking sheet with a bowl of morita chiles soaking in water.

Morita chile peppers are pretty tough, so need a bit of soaking in a bowl of boiling water. If you like your salsa smoking hot leave the seeds in, otherwise remove the stems and seeds while they’re still dry.

step one

Soak chiles and char veggies. While the chiles take their hot water bath put the garlic and tomatoes under the broiler to get lightly charred. You can also char them over medium high heat in a cast iron skillet.

Garlic and cherry tomatoes that have been charred sitting on a baking sheet next to dried chiles soaking in water.

step two

Blend. Everything goes in the blender or food processor. Make sure you save the soaking liquid from the chiles to thin out the salsa if it is too thick. Season with salt too—a good pinch will do.

Then as the Brits would say, “Whizz it up!”

A blender with the ingredients for making Salsa Morita inside the blender before it gets pureed.

variations

Other vegetables you can add would be

  • Roasted Tomatillos (add 3 or 4 to the pan with the garlic and tomatoes).
  • Use tomatoes, onions and garlic (add 1/2 white onion to the pan and char with the tomatoes and garlic).

This salsa is an excellent dip but also good on tacos, nachos, eggs, you get the idea. Keep covered in the refrigerator for up to two weeks!

more salsa recipes to try

To satisfy my constant chile craving, I like to always have one or two homemade Mexican salsas on hand. Here are a few of my favorites:

there’s just no substitute for an authentic mexican salsa recipe

Drop everything and go find a bag of dried morita chiles to make this salsa—stat! 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, sign up for my weekly newsletter, lots of good stuff there too!

Overhead shot of a bowl of salsa with a spoon in it and chips scattered around.

Salsa Morita Recipe

Yield: 1 1/2 cups
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes

A brick red spicy salsa recipe made from dried morita chiles, roasted garlic, and charred tomatoes. Vegan and gluten free! Salsa will keep covered in the refrigerator for up to 2 weeks.

Ingredients

Instructions

  1. Soak chiles. Place chiles in a heatproof bowl and pour boiling water over the chiles to cover. Let soak at least 30 minutes or up to an hour.
  2. Char vegetables. Meanwhile, heat broiler to high. Place tomatoes and garlic cloves on a baking sheet and broil until lightly charred, about 5 minutes. Turn the garlic occasionally so it browns on all sides. Set aside until cool enough to handle.
  3. Combine. Remove garlic from the skins and place in a blender. Add tomatoes, and salt then lift the chiles from the water (reserving water) and place in the blender.
  4. Blend. Blend on high until smooth, adding some of the chile water if it is too thick. Taste and add more salt as needed.

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

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

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: salsa

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

How To Make Mexican Chorizo From Scratch

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Making homemade Mexican Chorizo, is so much easier than you’d think—not to mention, incredibly delicious and healthier too. Made with simple ingredients like ground pork, chile peppers, vinegar, and spices, this fresh sausage is low-carb, keto, and gluten-free! Video included!

Recipe first posted on September 14, 2021. Last updated June 17, 2022.

Overhead image of Mexican chorizo cooking in a skillet with a wooden spoon in one side of the pan.

Are you a Mexican chorizo fan? My family loves chorizo. We stuff it into our breakfast tacos as well as our fancy cocktail party mushrooms, oh and burgers too—chorizo burgers are so, so good.

I know there are tons of different options for buying fresh chorizo, especially if you live near a Latin grocery store that makes its own version, but I think you’ll really be surprised at how delicious (and easy) this chorizo recipe is to make it at home.

Today I’m sharing a new recipe for homemade chorizo sausage just in time for all those holiday brunch dates and cocktail parties.

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what is chorizo?

There are two types of chorizo: Spanish and Mexican.

Spanish chorizo is a cured sausage, meaning a hard, sliceable sausage similar to salami that is made from chopped pork and can be spicy or mild. In Spain it is typically eaten as a snack with cheeses and other cured meats and bread.

Mexican chorizo is a highly seasoned sausage typically made from ground meat, usually pork although you will find some versions made with ground beef or even soy. It is a fresh sausage that requires cooking before eating.

In Mexico and even here in the United States you can often find different types of sausages within the Mexican chorizo family. Look for green chorizos at your local Latin market that is flavored with poblano chiles instead of the dried red chiles.

ingredients for homemade chorizo

Ingredients to make chorizo on a table with a yellow tablecloth. Ground pork in a bowl alongside an onion, dried chiles, and spices.

Making chorizo at home means you can control the fat content, heat level, and flavorings. This is my favorite recipe that is super flavorful without being too fatty or spicy. Here’s what you’ll need:

how to make Mexican chorizo

You are going to flip at how simple this recipe is. In about 20 minutes you’ll have cooked Mexican sausage to add to everything from a side dish of refried beans to chorizo and eggs! Here’s how:

step one

Toast and soak the chiles. Remove the stems and the seeds from the dried chiles. Heat a comal or a frying pan over medium-high heat. Once it is hot but not smoking place the chiles in the pan and toast, turning frequently until the color has darkened and they become fragrant. Be careful not to burn them.

Meanwhile bring a small saucepan of water to a boil. Once chiles are toasted, add to the boiling water. Submerge them under the water then remove from the heat and let soak until soft and pliable, about 15 minutes.

step two

Blend the chile sauce. Blend the remaining ingredients (except the pork) together in a blender. You don’t need a high-powered blender to do this but if you don’t have one you will need to stop the blender and scrape down the sides a few times to get everything blended well. Don’t add extra liquid or the chile sauce will be too runny.

A close up image of chile paste in a blender with a green rubber spatula sticking in the Chile paste.

step three

Mix with pork. Combine the chile sauce with the ground pork in a large bowl. Mix well with your hands to make sure it is well combined and evenly distributed.

A ceramic bowl filled with ground pork and red Chile paste with a wooden spoon sticking out of one side of the bowl.

step four

Cook and enjoy! Cook with a little oil in a skillet over medium high heat and enjoy or save for later!

Homemade, uncooked Mexican chorizo in a ceramic bowl sitting on a wood cutting board on a yellow table.

what to do with it

So you’ve made your very own pork sausage, now what should you do with it? My favorite way to enjoy chorizo is in a breakfast taco with scrambled eggs.

Cook the chorizo in a skillet until starting to brown. Crack a few eggs in the skillet and break up with the back of a wooden spoon. Stir the eggs into the chorizo over medium heat until cooked all the way through. Check out my Chorizo and Eggs recipe for more details.

Aside from chorizo and eggs there are a variety of dishes that benefit from the addition of chorizo. Here are a few of my favorites:

  • Crisp it in a pan and use it as a garnish for soups
  • Used cooked chorizo as a topping for nachos
  • Cook the chorizo and add it to your favorite rice dish
  • Spoon on top of a dish of warm queso fundido
  • Fill enchiladas with cooked chorizo
A skillet with cooked chorizo and four raw eggs with a wooden spoon sitting on top of the chorizo in the skillet. There are broken egg shells to one side.

more pork recipes to try!

chorizo at your fingertips

Now that you know how to make your own Mexican chorizo, you’ll never buy the store bought stuff again! When you make your first batch 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) !

Overhead image of Mexican chorizo cooking in a skillet with a wooden spoon in one side of the pan.

How To Make Mexican Chorizo From Scratch

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Making homemade Mexican Chorizo, is so much easier than you'd think—not to mention, incredibly delicious and healthier too. Made with simple ingredients like ground pork, chile peppers, vinegar, and spices, this fresh sausage is low-carb, keto, and gluten-free!

Ingredients

Instructions

  1. Toast and soak the chiles. Bring a small saucepan of water to a boil then remove from heat. Heat a comal or dry cast iron skillet over medium-low heat. Add chiles to the comal and toast, turning frequently, until fragrant and starting to change color (about 4 minutes). Submerge chiles in the hot water and let soak until very tender, about 15 minutes. 
  2. Blend spice mixture. Drain chiles and place in the blender with remaining ingredients, except pork. Blend on high until smooth. You may have to stop and scrape down the blender to get everything blended evenly. 
  3. Combine with pork. Mix ground pork with spice mixture in a large bowl. Use you hands to mix evenly and make sure all the pork is coated with the spice mixture. 
  4. To cook chorizo. To cook the chorizo, heat a tablespoon of vegetable oil in a large skillet over medium-high heat. Add chorizo and cook, stirring frequently, until sausage is cooked through and the color has changed from bright red to reddish-brown, about 5-8 minutes.
  5. To store the chorizo. If not cooking right away, store chorizo in a tightly-sealed container in the refrigerator for up to 3 days or place in freezer-safe plastic bags, seal tightly, and freeze for up to 6 months. 

Notes

Chorizo will last up to 4 days in the refrigerator or freeze for up to 6 months.

Recommended Products

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

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 107mgSodium: 84mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 29g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: Mexican Ingredients

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

Tacos Al Pastor with Grilled Pineapple Salsa

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Tacos al Pastor, the classic taco truck staple made with succulent pork, can easily be made at home with a few simple hacks. Serve with grilled pineapple salsa for a sweet and smoky taco. Learn how with this step-by-step recipe. Watch the video!

This recipe was first posted June 23, 2014 and last updated June 10, 2022.

One taco al pastor topped with grilled pineapple salsa sitting on a marble table.

Making Tacos Al Pastor at home can be tricky. You’ve seen the thin slices of pork shoulder stacked gyro-style on a vertical spit in Mexico or at your favorite taco truck.

I have neither the equipment or the patience for that but I did come up with a method that I think hits all the right notes flavor wise and is waaayyyy easier to pull off. It involves grilling big pork shoulder steaks which is counter to everything you’ve probably ever read about making Al Pastor at home but stick with me.

The secret is the large pieces of meat stay so much juicier than the pounded thin slices and it is about a million times easier than slicing and pounding and stacking and slow-roasting, etc.

Feeling a bit more adventurous but don’t have a rotisserie? Try this version from Serious Eats.

If you are ready to dive into the wonderful world of totally doable homemade Tacos Al Pastor. Then let’s go!

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Shredded Beef For Tacos {Carne Deshebrada}

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What Does Al Pastor Mean?

Three tacos al pastor sitting on a pink platter with lime wedges next to them sitting on a marble table.

Al Pastor literally translates to mean Shepard-style, which is a bit confusing seeing as the phrase typically refers to pork and last time I checked pigs didn’t really roam many pastures.

What the name more likely refers to is the technique of cooking the meat. This Mexican dish gets its inspiration from Lebanese immigrants who migrated to Mexico by the thousands during the 1948 Israel-Lebanon War. They brought their technique of cooking lamb shawarma (sheep need Shepards, hence the name) which quickly became popular using pork and Mexican flavors such as limes, pineapple juice, and Mexican oregano.

Ingredients

All the ingredients to make Tacos Al Pastor including boneless pork shoulder, pineapple, chipotles in adobo, and more.
  • Boneless pork shoulder
  • 1 whole pineapple
  • Canned chipotle peppers in adobo
  • Dried guajillo chiles
  • Dried ancho chilis
  • Garlic
  • Limes, plus lime wedges for serving
  • Kosher salt
  • Serrano peppers
  • Red onion
  • Cilantro
  • Corn tortillas

How To Make This Tacos Al Pastor Recipe

step one

Toast and soak the chiles. To make the marinade, heat a small pan or comal over medium heat. Once hot, add the dried chiles and toast until the color has darkened and the chiles are fragrant. Meanwhile, bring a small pan of water to a boil over medium high heat. Once the chiles are toasted place them in the boiling water. Remove from heat, submerge the chiles in water and set aside to soften.

A guajillo and ancho Chile floating in a saucepan of water with several seeds floating about.

step two

Cut the pineapple. We will be using half of the pineapple for the salsa and half for the marinade. Slice the top and bottom off the pineapple then remove the skin by running a sharp knife down the sides of the pineapple in between the skin and the flesh. Cut the pineapple in half vertically. Set one half aside for the salsa. Remove the core from the other half, cut into large pieces and place in a blender.

A pineapple being cut up on a wood counter with a Chef's knife next to it.

step three

Blend marinade. Remove chiles from the water and add to the blender with the pineapple. Add the chipotle chiles, 2 cloves garlic, lime juice from 1 lime, oregano, and salt. Blend on high until smooth.

Ingredients to make the Tacos Al Pastor marinade in a glass blender including a guajillo Chile, salt, and ancho Chile and more.

step four

Prep pork. Slice the pork shoulder against the grain into 1 1/2-inch thick steaks.

Three pork shoulder steaks sitting on a purple cutting board with a knife sitting next to them.

Place steaks in a single layer in a dish large enough to hold them plus the marinade. Pour the marinade over the pork and turn to coat. Cover with plastic wrap and marinate in the refrigerator overnight.

A glass baking dish filled with boneless pork shoulder steaks covered in al pastor marinade.

step five

Heat grill. Before lighting the grill, remove the pork from the refrigerator and let sit at room temperature while the grill heats and you make the salsa. Heat the grill so one side is at high heat and the other side is medium.

step six

Grill pineapple for salsa. Place the reserved pineapple half on the grill and cook, turning occasionally until the outside is nicely charred on all sides, about 15 minutes. Remove to a cutting board, let cool.

A half of a pineapple sitting on a grill over hot coals with the half facing the camera charred with grill marks.

step seven

Make salsa. Remove core from the grilled pineapple and cut into small dice. Mince the red onion, serrano, and fresh cilantro and place in a large bowl. Add lime juice and salt and stir. Taste and add more lime juice and/or salt as needed.

A grilled pineapple cut into thin slices and then some chopped in small pieces on a wood counter with a bowl behind it.

step eight

Grill pork. Place pork steaks on the high-heat side of the grill, keep the dish with the marinade close by. Grill pork until one side is deeply marked with grill marks, about 7 minutes.

Three marinated pork steaks on a grill.

Flip and brush with a layer of the leftover marinade then grill another 7 minutes on the other side. Flip again moving them to the cooler side of the grill and brush again with the marinade.

Continue cooking on that side another 10 minutes. Flip one last time—do not brush with marinade anymore—and cook on that other side another 10 minutes or until the meat is nicely crisp on the outside and firm. Internal temperature should read 150°F.

Three pork steaks that have been grilled and are charred in some places sitting on a grill.

Remove to a cutting board, cover with aluminum foil, and let sit 5-10 minutes.

step nine

Slice pork and serve. Slice pork into small, bite-sized pieces. Serve in warm tortillas with grilled pineapple salsa on top and lime wedges for squeezing.

Grilled pork shoulder steaks on a cutting board with one sliced in thin bite-sized slices.

step ten *optional

Crisp pork. If the edges of the meat aren’t as crispy after grilling as you’d like, cook the slices of pork in a dry frying pan over medium-high heat until they crisp up. Do this in batches so there is only enough pork to cover the bottom of the pan. As the meat sears, remove to a serving dish and do another batch.

Which Cut Of Meat Is Best For Al Pastor Tacos?

Two tacos al pastor sitting on a pink platter with a glass of beer behind them.

Where I agree with all other Al Pastor recipes is the pork shoulder or pork butt is the best cut of meat to use for Al Pastor. Where I disagree however, is how it should be prepared.

Instead of thinly slicing the pork shoulder and pounding it thin before cooking I prefer to cut it into thick steaks, marinate and grill them, then slice thinly after cooking.

Grilling thick pork butt or pork shoulder steaks is a method I first learned about in Amy Thielen’s book, The New Midwestern Table. I thought it was crazy at first because I had only ever cooked this cut of pork low and slow. It turns out that the well-marbled cut of meat grills beautifully and because it is thick enough the juices stay in the pork. This is especially true for Al Pastor where the fat from the meat melts into the marinade making for an ultra-flavorful, tender, and juicy steak.

Other Al Pastor recipes where you thinly slice the meat and pound it even thinner results in all the fat dripping down into your grill, leaving a dry and tough steak.

More Tacos Recipes!

Don’t Sleep On These Al Pastor Tacos

You might love these even more than the ones at the taco truck—no kidding! Feel free to let me know how much you loved this recipe by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

Two tacos al pastor sitting on a pink platter with a glass of beer behind them.

Al Pastor Tacos with Grilled Pineapple Salsa

Yield: 6 servings
Prep Time: 1 hour
Cook Time: 1 hour
Marinating Time: 8 hours
Total Time: 10 hours

Tacos al Pastor, the classic taco truck staple made with succulent pork, can easily be made at home with a few simple hacks. Learn how with this step-by-step recipe.

Ingredients

Instructions

  1. Toast and soak the chiles. To make the marinade, heat a small pan or comal over medium heat. Once hot, add the dried chiles and toast, turning frequently, until the color has darkened and the chiles are fragrant. Meanwhile, bring a small pan of water to a boil over medium high heat. Once the chiles are toasted place them in the boiling water. Remove from heat, submerge the chiles in water and set aside to soften, about 15 minutes.
  2. Cut the pineapple. We will be using half of the pineapple for the salsa and half for the marinade. Slice the top and bottom off the pineapple then remove the skin by running a sharp knife down the sides of the pineapple in between the skin and the flesh. Cut the pineapple in half vertically. Set one half aside for the salsa. Remove the core from the other half, cut into large pieces and place in a blender.
  3. Blend marinade. Drain chiles and add to the blender with the pineapple. Add the chipotle chiles, 2 cloves garlic, lime juice from 1 lime, oregano, and salt. Blend on high until smooth.
  4. Prep pork. Place pork steaks in a single layer in a dish large enough to hold them plus the marinade. Pour the marinade over the pork and turn to coat. Cover with plastic wrap and marinate in the refrigerator overnight.
  5. Heat grill. Before lighting the grill, remove the pork from the refrigerator and let sit at room temperature while the grill heats and you make the salsa. Heat the grill so one side of the grill is at high heat and the other side is medium.
  6. Grill pineapple for salsa. Place the reserved pineapple half on the grill and cook, turning occasionally until the outside is nicely charred on all sides, about 15 minutes. Remove to a cutting board, let cool.
  7. Make salsa. Remove core from the grilled pineapple and cut into small dice. Mince the red onion, serrano, and fresh cilantro and place in a large bowl. Squeeze the other lime half over the salsa, season with salt and stir. Taste and add more lime juice and/or salt as needed.
  8. Grill pork. Place pork steaks on the high-heat side of the grill, keep the dish with the marinade close by. Grill pork until one side is deeply marked with grill marks, about 7 minutes.

    Flip and brush with a layer of the leftover marinade then grill another 7 minutes on the other side. Flip again moving them to the cooler side of the grill and brush again with the marinade.

    Continue cooking on that side another 10 minutes. Flip one last time—do not brush with marinade anymore—and cook on that other side another 10 minutes or until the meat is nicely crisp on the outside and firm. Internal temperature should read 150°F.

    Remove to a cutting board, cover with aluminum foil, and let sit 5-10 minutes.
  9. Slice pork and serve. Thinly slice pork into small, bite-sized pieces. Serve in warm tortillas with grilled pineapple salsa on top and lime wedges for squeezing.

Notes

If the edges of the meat aren’t as crispy after grilling as you’d like, cook the slices of pork in a dry frying pan over medium-high heat until they crisp up. Do this in batches so there is only enough pork to cover the bottom of the pan. As the meat sears, remove to a serving dish and do another batch.

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: 1106Total Fat: 75gSaturated Fat: 28gTrans Fat: 0gUnsaturated Fat: 40gCholesterol: 320mgSodium: 1229mgCarbohydrates: 20gFiber: 3gSugar: 10gProtein: 85g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: tacos

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

Manchamantel Mole Sauce Recipe

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Manchamantel mole sauce is fruity Oaxacan mole sauce made from dried ancho chiles, charred pineapple and kick of heat from chipotle chiles in adobo. It is so irresistible you’re destined to dribble it everywhere. Vegan! Ready in an hour.

Recipe first posted December 7, 2016. Last updated June 8, 2022.

A woman assembling a tamal filled with chicken and mole sauce. She is wearing a denim shirt and sitting at a table.

Are you familiar with the seven moles of Oaxaca? Similar to the French “Mother Sauces“, these authentic mole sauces represent the foundation of Oaxaca cooking….and also prove my point that Mexican food is every bit as complex and sophisticated as any in Europe, but that’s a post for another time.

Let’s just start with one for now: Manchamantel Mole Sauce.

I wanted to make it to stuff in this year’s Christmas tamales with chicken and roasted pieces of pumpkin for our tamalada. This recipe makes a ton so I figured (or had high hopes) that there would be plenty leftover after making the tamales to have around for the week to come.

I’m not sure what I was thinking. After everyone had packed up and gone home, there wasn’t a single drop of mole to be had! Make some more I must, but there are worse fates in life.

More To Explore

Chicken Mole Verde

Mole Coloradito Pork Tamales

Pumpkin Mole Sauce

What is Manchamantel Mole Sauce?

A woman spooning mole sauce into a tamal. She is sitting at a table covered in a red flowered oilcloth filled with food.

There is the traditional Mexican mole sauce, Mole Poblano made with lots of dried chiles and bittersweet chocolate. There are also types of mole sauces categorized by color in white, green, and yellow.

Then there is this beauty called Manchamantel. Literally translating to tablecloth-stainer.

Manchamantel mole sauce is a sweet and spicy mole made from chipotle chiles, pineapple, peanuts, and plaintain. It is commonly made more like a stew where thick pieces of pork or chicken or chorizo are cooked as part of the sauce then the served together with tortillas or rice.

What Does Mole Sauce Taste Like?

A glass blender filled with charred tomatoes, onions, chiles, and garlic sitting on a table with a patterned tablecloth.

Like I mentioned, there is a wide variety of mole sauces and they each have a unique flavor. The word mole comes from the Nahuatl word molli which literally translates as sauce. Hence guacamole is avocado-sauce.

That being said, Mole Sauce, has come to represent a traditional Mexican sauce, like mole negro and others made from lots of ingredients with very complex flavors. It is a rich sauce with notes of toasted chiles, bitterness from charred vegetables and sometimes chocolate. Sweetness from dried fruit, sometimes slightly spicy if spicy chiles are used and tangy from tomatoes.

No matter which one you try, an authentic mole sauce is a mosaic of flavors, does not simply taste like chocolate and gets better the longer it sits.

Ingredients To Make The Mole Sauce

Three dried chiles sitting on a wood cutting board.
  • Ancho chiles. These are fruity dried chiles that aren’t spicy. They are the dried version of poblano peppers.
  • White onion
  • 5 cloves garlic
  • Fresh pineapple
  • Raw peanuts. Try to find peanuts that have not been roasted or salted but also don’t have skins.
  • Raw almonds
  • Whole cloves
  • Whole peppercorns
  • Canela are the large, soft cinnamon sticks found in the bulk section of most Latin markets. They are also called Ceylon Cinnamon. If you can’t find them use 1 small Cassia cinnamon stick, the kind found in any grocery store.
  • Vegetable oil or lard
  • Plantain
  • Chipotles in adobo sauce
  • Chicken broth
  • Salt

How To Make Manchamantel Mole Sauce

A woman spooning mole sauce into a tamal with a little girl sitting next to her at a table.

step one

Toast the chilies. Heat a dry skillet over medium heat. Remove the stem and seeds from each dried chili and place in the hot pan. Toast until the skins have darkened and the chiles become fragrant.

step two

Soak the chiles. Bring a small saucepan to a boil over medium-high heat. Once boiling, remove from the heat and add the toasted chiles. Push down so they are submerged in the water and set aside until they are soft, about 15 minutes.

step three

Char the veggies. Place pineapple, onion, and garlic on a baking sheet and broil until charred on all sides.

step four

Toast and grind the nuts. Toast the almonds and peanuts in a dry frying pan until they are fragrant. Stir frequently so they don’t burn. Let cool then grind in a clean coffee grinder or food processor until they are very fine, but not a paste.

step five

Grind spices. Grind the cloves, peppercorns, and stick of canela in a spice or coffee grinder until they are a fine powder.

step six

Fry plantains. Heat oil in a large pot (one big enough to cook the mole in) and fry the plantain slices until they are golden on both sides. Remove to a plate.

step seven

Blend the mole mixture. In a blender combine chiles, ground nuts, a third of the charred vegetables, and about a cup of chicken stock. Puree until very smooth. Pour into a large bowl and repeat with remaining ingredients. You may have to do this in two more batches depending on the size of your blender.

step eight

Simmer the sauce. Return the pot with the oil to medium heat. Once shimmering, add pureed sauce (careful it will spatter). Stir continuously to cook the sauce in the oil. Add salt and reduce the heat to low. Cook until thickened slightly, about 15 minutes. Taste and add more salt if needed.

step nine

Serve. At this point you can cook chicken in the sauce or serve alongside roasted chicken, pork, or drizzle over tamales.

Tips For Making The Sauce

Several tamales sitting on a blue and white platter covered in mole sauce with pomegranates sprinkled over the top.

I made it in conjunction with the chicken that I cooked for the tamales. If you are not making the tamales and want to make the mole anyway, substitute store-bought chicken stock where it calls for the cooking liquid from the chicken.

You could also make it vegetarian and use the water the chiles are soaked in instead of the chicken broth. If you are going that route however you are going to need more liquid than that, so I would also buy a container of vegetable broth as well.

Mole Sauce Is Good On….

More Recipes From Mexico You May Enjoy!

When You Are Ready To Move Beyond Tacos

And dive deeper into Mexican flavors give this sensational mole dish a try! Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

Manchamantel Mole Sauce Recipe {Charred Pineapple and Chipotle Mole}

Manchamantel Mole Sauce Recipe {Charred Pineapple and Chipotle Mole}

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

I made this mole to go with my chicken and roasted pumpkin tamales so I used the cooking liquid from the chicken to make the mole sauce. If you are making the mole on it's own without the chicken use store-bought broth where it says to use the chicken cooking liquid. Mole is better the longer it sits. Make a day or two in advance for the best flavor. Mole will keep covered in the refrigerator for up to a week or in the freezer for up to 6 months.

Ingredients

Instructions

  1. Toast. Remove stems from ancho chiles and shake out the seeds. Tear into thick strips so they can lay flat. Heat a dry comal, cast iron skillet, or frying pan over medium heat and lay chile strips in pan. Toast on both sides until darkened and fragrant, but not burnt. Remove as they are toasted.
  2. Soak. Bring a small saucepan of water to a boil. Add toasted chiles and remove from heat. Use a plate to submerge completely under water. Let sit 30 minutes.
  3. Char. Heat broiler to high. Line a baking sheet with foil and place onion, garlic, and pineapple on prepared sheet. Broil until charred on all sides, about 15 minutes. Remove garlic as it gets toasted, it will cook much quicker than onion or pineapple.
  4. Toast nuts. Toast peanuts and almonds separately in a dry frying pan over medium heat, stirring frequently so they don't burn. Let both cool slightly, then grind in a spice or clean coffee grinder until finely ground, but not a paste. Set aside.
  5. Grind. Grind cloves, peppercorns, and cinnamon in a coffee grinder until finely ground. Set aside.
  6. Fry. Heat oil or lard in a large pot (large enough to cook mole in--I used a 4-quart Dutch oven) over medium-high heat until shimmering. Add plantain slices and fry on both sides until golden. Use tongs or slotted spoon to remove to a plate, leaving oil in pot.
  7. Puree. In a blender combine drained, soaked chiles, ground nuts, a third of the charred vegetables, and about a cup of the cooking liquid from the chicken. Blend until very smooth. Pour into a large bowl and repeat with remaining charred vegetables, ground spices, fried plantains, and chipotles adding enough chicken broth to get things moving but not too much to make it runny (you'll use about 3 cups total). You may have to do this in two more batches depending on the size of your blender.
  8. Simmer. Return pot with oil to medium heat. Once shimmering, add pureed sauce (careful it will spatter). Stir continuously to cook the sauce in the oil. Add salt and reduce the heat to low. Cook until thickened slightly, about 15 minutes. Taste and add more salt if needed.
  9. Serve. Serve with roasted chicken or pork or in tamales.

Recommended Products

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

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 163Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 10mgSodium: 398mgCarbohydrates: 14gFiber: 2gSugar: 7gProtein: 5g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: mole

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!

A BIG thank you to Salt + Wind for these beautiful photos!

Super Simple Salsa Verde

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One of the easiest Mexican salsas, this Salsa Verde, or Green Salsa takes just a few minutes to make and goes with everything. It’s vegan and gluten-free and is great to keep in the fridge for tacos or just dipping tortilla chips.

Recipe first posted on June 21, 2018 and last updated June 7, 2022.

A yellow bowl filled with salsa verde with a blue spoon in it sitting next to some tacos and limes on a piece of parchment.

I can’t think of a more effortless way to impress your friends.

In fact I’ve made and incorporated this green sauce so many times on this blog that it almost seems ridiculous to post it as it’s own recipe but the fact of the matter is, whenever I make it people ask me for the recipe in a way that is so flattering I almost think they’re making fun of me.

“Kate”, They say with a chip falling out of their mouth. “This salsa is sooooo amazing!!! Is the recipe on the blog?”  

Normally, I would be honored that someone is interested enough to want to recreate it at home, but because this salsa takes practically zero effort, I always give them a sideways glance because I feel like they know I did basically nothing and brought it to a party.

But they don’t! That’s the thing, no one believes me when I tell them how simple this salsa verde recipe is.

Whenever I get into the details, then it’s their turn to give the side eye, like yeah right, nothing that tastes this good can be that easy, it’s probably just because your a chef that you can produce magical results without lifting a finger, but it’s TRUE! Anyone can do it! So, what are you waiting for? Give it a try!

More To Explore

Salsa Verde Chicken For Tacos

Pork Tamales with Salsa Verde

Enchiladas Verdes with Chicken

Salsa Verde Ingredients

All the ingredients to make salsa verde including tomatillos, cilantro, onions, jalapenos,
  • Tomatillos
  • White onion
  • Garlic cloves
  • Jalapeño peppers or serrano peppers if you want it spicier
  • Fresh cilantro
  • Kosher salt

How To Make It

step one

Boil vegetables. Combine tomatillos, onion, garlic, and chile peppers in a pan and fill with water. Bring to a boil over high heat. Reduce the heat to medium and simmer for 15 minutes or until the tomatillos are soft but not falling apart.

A red pot filled with tomatillos, onion slices, jalapeños, and water sitting on a wood table.

step two

Blend. Using a slotted spoon, remove the cooked vegetables from the water to a blender or food processor. Let cool a few minutes. Save the cooking liquid, don’t dump it yet.

Once the veggies have cooled, add cilantro and salt and 1/2 cup of the cooking liquid. Blend until salsa is smooth.

A blender filled with cooked tomatillos, cilantro, jalapeno sitting on a wood table.

Salsa Verde Tips

A blue and white dish filled with green tomatillos sitting on a wood table.
  1. Tomatillos (which, by the way, are not green tomatoes) are available at most grocery stores, but if you’ve never bought them before, peel back the papery husk and look for ones that aren’t moldy or bruised. You want them to be firm and on the smaller side. The larger they are, the less flavor they have. Remove the husk and rinse them before starting.
  2. The difference between a okay salsa verde and a great salsa verde is the amount of salt and liquid added to the final product. Tomatillos have a thickening agent that firms up when it’s cold, so the salsa may seem fine when it’s warm but as soon as you pull it out of the fridge, it’s like a solid blob. Add enough liquid (I like to use the liquid the vegetables cooked in) so it coats a chip, but is pretty runny. It will get thicker as it cools.
  3. I don’t add lime juice to my tomatillo salsa because I think the tomatillos are tart enough on their own. But you will need a decent amount of salt to bring out that delicate tart flavor. Start with a teaspoon and add more as needed. When you taste the salsa, taste on a chip, that way you get the salt from the chip with every bite and don’t go overboard.
  4. Looking for tomatillo salsas made from roasted tomatillos? Try this Charred Tomatillo Salsa.

Salsa Verde is More Than a Dip for Chips

A white plate with a small dish of salsa verde on it with tostada shells, some of which are broken sitting on a wood table.

Here’s a few ideas on how to use your salsa beyond the chip bowl:

More Quick and Easy Recipes You’ll Love!

Skip The Baking Sheet And Make This Easier Salsa Instead

Pan roasting the tomatillos in the oven makes a delicious salsa but give this easier version a try and see what you think. It’s great for summer when you don’t want to heat up your kitchen. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

Homemade Salsa Verde is about the easiest thing in the world to make. Blended tomatillos, onion, jalapeños, and cilantro is all it takes to make a swoon-worthy salsa your friends will die for. #salsaverde #tomatillosalsaverde #homemadesalsaverde

Super Simple Salsa Verde

Yield: 3 cups salsa
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Homemade Salsa Verde is about the easiest thing in the world to make. Blended tomatillos, onion, jalapeños, and cilantro is all it takes to make a swoon-worthy salsa your friends will die for.

Ingredients

Instructions

  1. Boil. Combine tomatillos, onion, garlic, and jalapeños in a large pot. Cover with water by about and inch and bring to a boil.
  2. Simmer. Reduce heat to a simmer and cook until tomatillos are soft, but not falling apart, about 10-15 minutes. Let cool slightly.
  3. Transfer to blender. Using a slotted spoon transfer vegetables to a blender, along with 1/2 cup of the cooking liquid. Add cilantro and 1 teaspoon salt. You may need to do this in batches depending on the size of your blender.
  4. Blend. Blend on high (careful, if the mixture is still hot, hold a few layers of paper towel over the blender instead of the lid. The heat will make the top blow off).
  5. Taste. Once smooth, taste and add more salt if needed. If the mixture is too thick, add a tablespoon or so more of the cooking liquid, keep in mind, the salsa will thicken as it cools, so you want it to be a little runny initially.
  6. Enjoy or store. Transfer to a sealed container and refrigerate until ready to use. Salsa will keep for up to a week in the refrigerator.

Recommended Products

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

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 28Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 354mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 1g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: salsa

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

Coconut Tres Leches Cake {Pastel de Tres Leches}

by 4 Comments

This version of Tres Leches takes a light and fluffy sponge cake, soaks it head to toe in coconut milk then tops it with fluffy whipped cream and crisp coconut flakes. The stuff dreams are made of people…I’m telling you, absolutely delicious!

Recipe first posted August 12, 2013. Last updated, May 16, 2022.

A piece of coconut tres leches cake on a white plate with pink decoration on it with a bite taken out on a fork.

In order to enjoy Tres Leches cake (Pastel Tres Leches) there’s one basic requirement: being human, and a high tolerance of lactose—okay, so two requirements. My point is, everyone adores this iconic Mexican cake recipe so you should definitely learn how to make it.

This version is one created by my dear friend Regan. She developed it when we worked together in the test kitchen at CHOW.com and it is certainly a keeper. The base is a classic tres leches sponge cake but the classic whole milk or heavy cream gets swapped for coconut milk—so, so stellar!

Regan also puts dark rum in her soaking milk mixture which is not at all a bad idea. I just so happened to be making this for children and the rum doesn’t get cooked out, so I omitted it, but do highly suggest adding it for adult audiences.

The worst thing about this recipe is the dirtying of a lot of dishes. There are many bowls that are needed for this cake, but I promise you it is worth it when you have a pudding-soft, coconut cake to enjoy as your reward.

If you’ve been on the hunt for a Tres Leches Birthday Cake, Mother’s Day Cake, maybe something special to make for Cinco de Mayo perhaps? This is the one! Let’s take a look at how to make it.

More To Explore

Authentic Tres Leches Pastel

Meyer Lemon Tres Leches Strawberry Shortcake

Strawberry Tres Leches Cake

Why You Will Love This Coconut Tres Leches

A white baking dish with a coconut tres leches cake topped with whipped cream and toasted coconut with 2 pieces missing.

Coconutty! This pastel de tres leches is not exactly classic but lovingly laced with creamy coconut milk and crisp toasted coconut. Two things for us coconut-lovers that simply takes this cake over the top.

Learn how to make a sponge cake. If you’ve never made a classic sponge cake recipe before—get excited! When you make this cake, you are getting classic technique. Many tres leches recipes cheat and use flour, baking powder, and salt, but this recipe uses only egg whites to get that light, airy lift. Your friends will be impressed—believe me.

Make ahead. This is a great dessert to make for parties because you must make it in advance to give the milk mixture time to soak in. The whipped cream frosting and toasted coconut can go on an hour before serving.

Ingredients to make pastel tres leches

A pan of tres leches cake with one piece missing and a plate with the piece on it next to it on top of a blue and white cloth.
  • Large eggs. Easiest to separate while still cold.
  • Granulated sugar. Superfine sugar will incorporate best, but regular granulated will also work.
  • Almond extract. I love how almond extract emboldens the coconut flavor but vanilla extract would also be good here.
  • All Purpose flour
  • Kosher salt
  • Sweetened condensed milk
  • Evaporated milk. Use the full-fat, vitamin D evaporated milk. Not the fat-free or low-fat versions.
  • Canned coconut milk
  • Sweetened flaked coconut
  • Heavy whipping cream
  • Powdered sugar. This is for the whipped cream frosting. You can leave it out if you’d like it less sweet.

How To Make Tres Leches Pastel

This is classic sponge cake technique. Whipped egg yolks get folded with stiff-peaked egg whites then the flour mixture is gently folded in.

A coconut tres leches cake with several pieces missing and the cake cut into multiple pieces and a cake server in the pan.

step one

Prepare oven and pan. Heat oven to 325°F and grease a 9 x 13-inch cake pan or two 8-inch cake pans. You don’t need to line the 9 x 13-inch cake pan with parchment paper but the round cake pans do benefit from it. You can cut two parchment paper circles if you’d like to be extra sure the cakes will come out.

step two

Beat the eggs. Separate the egg yolks from the whites. Beat the sugar and almond extract with the yolks on high speed. Scrape the egg yolk mixture into a clean large bowl. Then whip the egg whites.

step three

Finish the batter. Fold the egg whites into the yolks. Start with 1/4 cup of egg whites just to lighten the yolks then add the remaining whites in two more batches. Sift the flour mixture over the top and fold this in as well.

step four

Bake. Scrape the batter into the pan and bake until golden brown on the top and a toothpick inserted in the middle comes out clean, about 20-25 minutes.

step five

Combine milks. While the cake is baking, whisk together the sweetened condensed milk, evaporated milk, and coconut milk.

step six

Soak cake. While the cake is still warm take a toothpick, fork or skewer and stick it in the cake poking holes all over the surface of the cake. Pour milk mixture evenly over the cake. Let cake cool then cover and refrigerate at least 4 hours.

step seven

Decorate and serve. When you are ready to serve, toast the coconut and make the whipped cream frosting then spread the frosting all over the cake and sprinkle with toasted coconut. Slice and serve!

Tips and Tricks

  1. This is a classic sheet pan cake if you’d like to make a layered version check out this layered Strawberry Tres Leches Cake Recipe

More Dessert Recipes To Try!

The Classic Mexican Cake Recipe Just Got Even Better

If you thought adding coconut milk wouldn’t make that much of a difference—think again! Give this cake a try. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

Coconut Tres Leches Cake

Coconut Tres Leches Cake

Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 25 minutes
Soaking Time: 4 hours
Total Time: 4 hours 45 minutes

This version of Tres Leches takes a light and fluffy sponge cake, soaks it head to toe in coconut milk then tops it with fluffy whipped cream and crisp coconut flakes. The stuff dreams are made of people…I'm telling you, absolutely delicious!

Ingredients

Instructions

  1. Prep pan and oven. Heat oven to 325°F and arrange rack in the middle. Grease a 9 x 13-inch baking pan with baking spray and set aside.
  2. Beat yolks. Separate eggs placing the yolks in the bowl of a stand mixer and placing whites in a clean medium bowl. Add sugar and almond extract to the yolks and beat with the paddle attachment until thick and sugar has dissolved, about 5 minutes.
  3. Whip egg whites. Transfer yolks to a large mixing bowl and thoroughly clean and dry the bowl of the stand mixer. Pour egg whites into the stand mixer bowl and whip with the whisk attachment until they form medium peaks, about 1-2 minutes.
  4. Fold eggs together. Add about a third of the whites to the yolk mixture and gently fold in with a rubber spatula to loosen up the yolks. Add the remaining whites and gently fold them in until only a few pockets of whites remain.
  5. Fold in flour mixture. Combine flour and salt in a fine mesh sieve and sift the two over the egg mixture. Fold in flour until just combined, being careful not to overmix.
  6. Bake cake. Scrape batter into prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean and the sides of the cake start to pull away from the pan.
  7. Make tres leches mixture. Meanwhile, combine sweetened condensed milk, evaporated milk, and coconut milk in a medium bowl. Whisk until smooth.
  8. Soak cake. Let cake cool 15 minutes then poke cake all over with a skewer or fork. Pour milk mixture over cake and spread evenly. Let cake cool for another 45 minutes then cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  9. Toast coconut. Once you are ready to serve place sweetened coconut flakes in a large frying pan and toast over medium heat, stirring frequently, until golden and crisp. Remove immediately to a bowl and let cool.
  10. Make whipped cream frosting. Combine heavy cream and powdered sugar in the bowl of a stand mixer and whip with the whisk attachment until fluffy, firm peaks form.
  11. Decorate and serve. Spread cream evenly over cake then sprinkle toasted coconut on top. Cut into squares and serve.

Recommended Products

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

Nutrition Information:
Yield: 12
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: dessert

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!

Beer-Braised Beef Barbacoa Recipe

by 4 Comments

Cooked in a mixture of dark beer, and spices this Beef Barbacoa Recipe is super tender. Serve with tortillas or in a burrito bowl. Watch the video!

{This recipe was first posted on February 8, 2017 and last updated on May 2. 2022}

Three barbacoa tacos on a black painted plate next to a dish of guacamole with pickled jalapeños on top.

Beef Barbacoa is one of those cold winter day foods. The aroma of the malted beer, bright herbs, and earthy beef coming from the kitchen will make you completely forget any bitterly cold winds blowing outside.

This recipe is a family favorite and feeds a crowd. Five pounds of beef might seem like a lot, but you will be surprised how fast it disappears. If you are feeding only a couple of people, don’t worry. It also freezes beautifully, making for a second delicious meal down the road.

So whether you’re looking for a family-friendly Sunday supper or game day grub, this easy oven-roasted Barbacoa will not disappoint.

What is Barbacoa?

Beer-Braised Beef Barbacoa Recipe in a white roasting pan that a woman in a pink shirt is holding.

The term barbacoa has always confused me. The first time I heard it was in my early twenties as a Sous chef at Mustards Grill in the Napa Valley.

A few of my fellow cooks were gathered around discussing weekend party plans and announced they were going to do a barbacoa in their yard. Truly a weekend project, they dug a deep hole, filled it with smoldering wood and a baby goat then covered over the hole with agave leaves.

The meat roasted very slowly and about 8-10 hours later was shredded and served with an accompanying chile broth with which you’d brush the meat through before piling it into warm corn tortillas. This was a meal reserved for a grand celebration and one that my Mustards’ coworkers offered to replicate for our wedding.

Three beef barbacoa tacos with pickled jalapeno rings on top sitting on a black painted plate with guacamole.

Unfortunately we couldn’t get the go ahead from the our reception venue to follow through—something about not wanting a huge, gapping, smoking hole on their property—ridiculous.

I was then later told it was only made with cow head and then Chipotle came along serving barbacoa in every nook and cranny of America (did they all have baby goat-sized holes in their parking lots? Were they really serving goat? Or even more interesting, cow’s head?)

But now I’ve come to discover that barbacoa means beef to most people, more specifically tender, slow-roasted succulent beef.

Ingredients

All the ingredients to make beef barbacoa including beef, beer, molasses, jalapeños, red onion, cilantro and more.

The beer in this Barbacoa recipe not only adds delicious malty flavor but also helps to tenderize the beef. Scroll down to the “Variations” section for a gluten-free version.

  • Boneless beef brisket or chuck roast. Scroll down to the “Cuts of Beef” section for more info.
  • Dark beer. The darker the beer the most yeasty, malty character it will have. I like to use a dark Mexican beer like, Boca Negra or Modelo Negra.
  • Red onion. I like the sweetness of red onion here, but white onion would also work.
  • Jalapeños
  • Cilantro
  • Italian parsley. Or fresh curly leaf parsley.
  • Fresh epazote or fresh oregano
  • Garlic. This recipe calls for 6 cloves. That might seem like a lot but remember you are cooking 5 pounds of beef, so don’t skimp.
  • Blackstrap molasses. The touch of sweetness is essential.
  • Worcestershire sauce. You could also use Maggi seasoning, whichever one you have.
  • Salt
  • Cumin
  • Black peppercorns

How To Make An Easier Beef Barbacoa Recipe

This recipe was inspired by my friend and fellow chef Susana who cooks her barbacoa in a beer and spice bath.

The addition of molasses adds a subtle sweetness that is undetectable but also very much there if that makes any sense. It is about as easy as a recipe can possibly be—not one single shovel necessary. All you need is a sturdy blender, a large enough roasting dish, and a few hours, then leave the oven to do all the work.

step one

Prep Oven. The first step is to heat the oven to 300°F and place the beef in a large roasting dish.

A white baking dish with a raw beef brisket inside of it sitting on a wood table.

step two

Blend. Next, combine all the remaining ingredients including the cumin, oregano, and everything else in a blender and blend on high until smooth. You may need to do this in batches.

step three

Cover meat in sauce. Pour the sauce over the beef in the roasting pan and turn to coat it on all sides. Cover with foil and place in oven.

A white baking dish with a beef brisket inside of it covered in a brown marinade sitting on a wood table.

step four

Slow Roast. Roast the beef in the oven for 3 hours. Remove the foil and continue to cook until meat falls apart and sauce has reduced slightly.

step five

Shred and serve. Shred the meat with two forks and stir the shredded beef with the sauce in the roasting pan. Serve immediately with warm tortillas.

A white dish with shredded barbacoa in it on a wood table with a red and white cloth on the side.

What Cuts of Beef To Use

The slow cooking means inexpensive cuts of beef are actually preferable here, making it a very budget-friendly way to feed a crowd.

I’ve made this recipe using boneless beef brisket, boneless chuck roast, and even a clod roast which I got just because it was the cheapest roast at the market and I wanted to see if it would be as good as the most expensive brisket and guess what? It was! Any tough cut of meat would melt under all that beer and heat.

How To Serve It

Several hands cheering their glasses together over a tray of Beer-Braised Beef Barbacoa Recipe

I made this barbacoa recipe for an Italian Polenta Party I threw with Aida from Salt + Wind and Meg from This Mess is Ours.

We piled the meat on top of the polenta straight from the tray with all those beautiful juices. Even though it is Mexican in origin it went beautifully with the sweet roasted tomatoes, grated hard Parmesan, and Aida’s silky romesco sauce. For more polenta party details head here!

If you want to keep it more traditional, serve the Barbacoa in warm tortillas with minced onion, homemade salsa, and a squeeze of lime juice.

Variations

A tray of Beer-Braised Beef Barbacoa Recipe on a bed of creamy polenta with several dishes around it and a hand reaching in.

The flavor profile and cooking methods of this beef Barbacoa could swing in many directions. Here are some of the other ways I’ve cooked this recipe:

  • For a gluten-free version, swap red wine for the beer.
  • Make it in the slow cooker! Instead of slow-roasting in the oven, place the beef in the slow cooker, pour the sauce over it, and set on low for 8 hours or high heat for 4 hours.
  • Give it some smoke. Use chipotle peppers in place of the jalapeños in the recipe. Chipotle chiles are smoked and have a completely different flavor with the same amount of heat. Check out my favorite brand of canned chipotles in adobo sauce.
  • Use different herbs. I love the lemony flavor of fresh epazote but if you can’t find it, use bay leaves instead.
  • Need it fast? Make Barbacoa in the pressure cooker. Silvia has a great recipe.
  • You can also make this on the stove top in a Dutch Oven. Follow the same instructions just cook over low heat until the meat shreds easily with a fork, about 3 hours. Check occasionally to make sure the liquid hasn’t evaporated. Top off with beef broth if necessary.

More Beef Recipes To Try!

The Slow and Low Beef Recipe You’ve Been Missing

This versatile braised beef dish is loved by everyone and incredibly simple to make. I hope you give it a try! Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

Beer-Braised Beef Barbacoa Recipe

Beer-Braised Beef Barbacoa

Yield: 6-8 servings
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes

Cooked in a mixture of dark beer, and spices this barbacoa is crazy tender. Serve with tortillas or over polenta like we did for our Italian Polenta Party.

Ingredients

Instructions

  1. Heat oven. Heat oven to 300°F and place roast in a large baking dish or roasting pan.
  2. Blend sauce. Combine remaining ingredients in a blender starting with the beer (you may have to do this in batches depending on the size of your blender). Blend on high until all is pureed.
  3. Coat meat in sauce. Pour beer mixture over roast and move it around in the mixture to coat all sides. Cover tightly with aluminum foil and place in oven.
  4. Roast. Slow-roast the beef 3 hours, remove foil and return to the oven and let cook 30-45 minutes more or until the edges are browned and the meat easily pulls apart with a fork.
  5. Shred and serve. Shred meat and mix with the sauce in the pan. Serve immediately with a generous sprinkling of Italian parsley leaves or let cool completely, cover and refrigerate for up to 5 days or freeze for up to 3 months.
  6. To reheat; place meat and sauce in a shallow pot and bring to a boil over medium heat.

Recommended Products

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

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 633Total Fat: 39gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 204mgSodium: 127mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 62g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: beef

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 Mexican Chilaquiles with Scrambled Eggs

by 7 Comments

A simple recipe for authentic Mexican Chilaquiles Rojos- a flavorful Mexican breakfast with salsa-soaked tortilla chips and scrambled eggs that can be made in under an hour. Vegan-Adaptable.

Recipe first posted on May 28, 2011. Last updated, May 2, 2022.

A brown plate with chilaquiles on it and lime slices topped with crumbled white cheese sitting on a white tablecloth.

Much has been said about the so called “family meals” served in some of the country’s famed restaurants.

The many articles and cookbooks dedicated to this subject paint an idyllic picture of a group of jovial wait staff and cooks all sitting down and sharing a lovingly prepared meal together.

More To Explore

Beet Chilaquiles with Fried Eggs & Crumbly Herb Cheese

Grilled Chicken Chilaquiles Verdes

Green Chilaquiles with Fried Eggs

I would argue that a more realistic scenario includes whatever is in the walk-in on its last leg, combined with whatever else needs to be used up, thrown together, heated up and splayed out in hotel pans for anyone who wants to eat while they finish setting tables or prepping for dinner.  

In my years as a restaurant chef, I have had everything from boiled chicken (and I mean just that, chicken, boiled in water, and nothing else) to frozen corn dogs and fries.

There are however, exceptions to the rule. I once worked with a tenacious woman who thought of little else than what she was going to prepare for family meal. And they were good: Finger-sized taquitos stuffed with chicken, fried rice with bits of smokey bacon and sweet English peas. Occasionally she would hem and haw about having to make food for everyone all the time and someone else would offer to pitch in.

She would then spend the entire meal constructively criticizing the offerings. “Did you forget to wash the lettuce?” She would say flicking flecks of black pepper off each leaf as if it were dirt.

And then there was Javier (who was better known by his birthplace: Oaxaca). Javier was a tireless ball of energy who even after flipping sauté pans at a breakneck speed all night would inevitably start filling the grill with peppers and the fry baskets with fresh-cut wedges of corn tortillas once service started slowing down.

A brown plate filled with chilaquiles topped with sour cream and crumbled cheese with a bite taken out of it.

Before meeting Javier, I had never had Chilaquiles Mexicanos.  

Depending on his mood sometimes they were burn-your-mouth-off hot and other times smokey and packed with grilled chicken.  

I always thought of this mélange of freshly-fried tortilla chips bathed in dried chile and charred tomato sauce as dinner food, topped with chopped sweet onion and dollops of sour cream.  

But it turns out this is a Mexican dish more typically eaten at breakfast with a scrambled egg or two added to the mix. I’ve included scrambled eggs in the recipe below, but if you want to leave those out and add shredded chicken instead, or leave both off to make this a vegan-friendly recipe, let your belly be your guide.

Ingredients for This Chilaquiles Recipe

Serrano chiles, brown eggs in a cardboard carrier, a bottle of vegetable oil, and several other ingredients to make Chilaquiles set out on a table.
  • Dried ancho chiles or guajillo chiles
  • Ripe tomatoes
  • White onion
  • Jalapeños
  • Cilantro
  • Kosher salt
  • Vegetable oil
  • Corn tortillas
  • Large eggs
  • Lime
  • Minced white onion, chopped cilantro, sour cream, crumbled queso fresco, lime wedges, for garnish

how to make chilaquiles

A baking sheet filled with freshly-fried tortilla chips on a wood table with a white cloth next to them.

For starters, you can fry your own tortilla chips or use store bought tortilla chips and the same goes for the red sauce. If you want to use your favorite store bought enchilada sauce, that totally works. Here’s the play-by-play: 

step one

Make salsa first. Even a few days in advance is fine, it keeps great in the fridge for up to a week. 

step two

Fry tortillas. Cut corn tortillas into wedges and fry in a large skillet over medium heat. This takes about 15 minutes total. 

step three

Now mix! Combine both with scrambled eggs and cook for 5 minutes or until warmed through. Or skip the scrambled eggs and top with a fried egg instead. 

step four

Serve. Top with all the toppings your heart desires! A must for me is queso fresco. Serve with refried beans.

A plate of Mexican chilaquiles sitting on a table with a blue tablecloth that has cherries on it.

more Mexican breakfast recipes please! 

Scrambled Eggs? Fried Eggs? Grilled Chicken?

Or all of the above? With a chilaquiles rojos recipe this good, you can’t go wrong. No matter how you top it, if you make this Mexican chilaquiles recipe, let me know how you like it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

Authentic Mexican Chilaquiles Recipe with Scrambled Eggs

Authentic Mexican Chilaquiles Recipe with Scrambled Eggs

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

An authentic Mexican Chilaquiles Rojos recipe made with fried tortillas and scrambled eggs tossed in a homemade red ancho chile salsa.

Adapted from Javier "Oaxaca" Solano

Ingredients

For Garnish:

Instructions

  1. Make salsa. Bring a small saucepan of water to boil over high heat.
  2. Char vegetables. Place dried chiles, tomatoes, onion, and jalapeños in a large, dry cast iron skillet or frying pan over medium heat. Toast until chiles and vegetables are browned and beginning to char on all sides. Some things will brown faster than others so keep turning and flipping each piece and removing them from the pan as they do.
  3. Soak chiles. Transfer the ancho chiles to the pan of boiling water and remove from heat. Submerge the chiles and let soak until soft and pliable, at least 10 minutes.
  4. Blend. Transfer remaining vegetables to a blender. When dried chiles are ready, remove them from the water (do not drain) and add them to the blender along with half of the chopped cilantro, the salt, and 1/2 cup of the chile soaking liquid. Blend until smooth.
  5. Heat oil for tortillas. Heat oil in the cast iron pan over medium-high heat until it reaches 350°F on a deep-fry thermometer, or a chopstick inserted in the oil is immediately covered with bubbles, about 10 minutes.
  6. Fry tortillas. Fry tortillas in batches until they are lightly browned and crisp on both sides. Remove with a bamboo skimmer or slotted spoon to a paper towel-lined baking sheet and sprinkle with salt.
  7. Cook sauce. Carefully remove all but 1/4 cup of oil to a heatproof bowl and return to the heat. Carefully pour the chile sauce into the pan (it will bubble furiously) and fry, stirring often, until it is fragrant, about 7 minutes.
  8. Scramble eggs. While sauce is cooking, heat 3 tablespoons oil in a medium frying pan over medium heat. Add beaten eggs and season with salt. Scramble eggs until just barely cooked through and remove from heat.
  9. Cook chilaquiles. Once sauce is cooked, reduce heat to medium-low and stir in lime juice. Taste and add more salt if necessary. Add tortillas and scrambled eggs and stir gently until tortillas are softened and well-coated with sauce.
  10. Serve. Transfer to a serving platter and top with desired garnishes.

Notes

For vegan chilaquiles, omit scrambled eggs and top with vegan cheese and sour cream.

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

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1086Total Fat: 90gSaturated Fat: 12gTrans Fat: 2gUnsaturated Fat: 72gCholesterol: 182mgSodium: 1082mgCarbohydrates: 47gFiber: 4gSugar: 6gProtein: 26g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: Breakfast

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

The Best Pinto Beans Recipe

by 6 Comments

Here’s how to make the most DELICIOUS, authentic pinto beans recipe—tender beans in a complex and flavorful broth with lots of comforting goodness. Enjoy as a soup, a side dish, or mash and turn into refried beans. Vegan and gluten-free! This recipe was first posted on September 17, 2014 and last updated on March 10, 2022}

There’s been a bean embargo of sorts put down on Armando.

Apparently his consumption has crept into unsustainable territories and a he was put on notice that his activities in the bean department were being closely monitored. He’s a man who really enjoys his beans so it’s getting a little ugly around here.

If Louisa catches him reaching for a can of black beans (breakfast is usually when he tries to slide by unnoticed) she comes out of nowhere like a ninja and says in a strikingly accurate motherly tone, “Papa…..today is NOT a bean day”.

She’s got him on a schedule.

I feel for him, because I love beans too. So for the rest of us who aren’t on watch, right now is perfect bean eating season.

This recipe is the one I make on an almost weekly basis. I got it from my friend Tomasa who I worked with during my days at Firefly in San Francisco. She would chop up a huge pile of onions, get them nice and soft then add loads of spice. They are an absolute classic.

This pinto beans recipe comes out initially very soupy and we do eat it like bean soup with a squeeze of lime and maybe some sautéed beet greens on top.

But if there are leftovers we will scoop out spoonfuls, letting the liquid drain back into the bowl and fry them with oil or bacon grease, mashing to a perfect refried consistency. Let’s take a closer look at how to make this stellar recipe.

Why You Must Try This Recipe

A pot of pinto beans with lots of broth and a wood spoon sticking into the pot.

Packed with protein. This simple vegan recipe is a powerhouse of nutrition. Combine with sautéed dark, leafy greens for a complete (and super healthy) meal.

One pot. Multiple meals. This recipe is a soup, a side dish, or a main course all in one. The flavor gets better as it sits, so make a pot and eat it all week!

Kid friendly. Looking for a healthy side dish that your kids will actually eat? This pinto beans recipe is it! With lots of rich spices, they are packed with flavor (but don’t worry) aren’t spicy at all. They go great with enchiladas, tacos, rice, grilled fish, you name it.

More To Explore

Shredded Beef For Tacos {Carne Deshebrada}

Authentic Tres Leches Cake

Pork Pozole Rojo {Pork and Hominy Stew}

Ingredients

A blue and white bowl filled with pinto beans with a spoon sticking out of one side of the bowl and a handful of cilantro.

The recipe makes a lot but these beans are one of those things that are better the longer they sit so making a huge batch is to your benefit. And if you’re only allowed beans every other day, then that could take a while.

  • Dried pinto beans. Buy dried beans from a store that sells a lot of them (like a Latin market). Beans that have been sitting around forever may never soften or get tender. For the most incredible beans of your life look to specialty producers like Ranch Gordo.
  • Avocado oil
  • White onion
  • Jalapeños
  • Garlic
  • Chili powder
  • Ground cumin
  • Ground coriander
  • Dried oregano
  • Bay leaves
  • Kosher salt

How To Make This Pinto Beans Recipe

A blue and white bowl filled with pinto beans sitting on a wood table with a silver spoon off to one side on a green rest.

There’s debate whether salting the beans before they are fully cooked inhibits their softening. I believe it, so I don’t add salt until the beans are perfectly soft. It may be an old wives tale but it’s one I choose not to mess with.

This is why I use water and not chicken broth like a lot of recipes. The chicken broth has a lot of salt in it, which can interfere with the beans cooking evenly.

Step one

Rinse and soak the beans. Place beans in a colander and rinse the beans under running water. Remove any dirt or pebbles that may be hiding in the beans. Place them in a large container and cover the beans with water. Let soak overnight. You don’t have to do this, but they will cook much faster the next day if you do.

Step two

Make sofrito. Heat the oil in a large pot. Add vegetables and cook until soft, but not brown. Add spices (but not salt) and let toast in the oil.

A blue pot filled with cooked pinto beans in broth with a spoon sticking out of the pot and sprigs of cilantro on top.

Step three

Cook beans. Drain beans and add to the pot. Cover with about 2 inches of water and bring to a boil. Reduce heat to a simmer and cook pinto beans, uncovered until they are tender, about an hour (if you have pre-soaked them).

Step four

Salt and serve. After you’ve cooked the beans all the way through, add the salt. Stir well, taste and add more as needed. Serve!

Variations

A blue pot filled with pinto beans in broth with a wood spoon sticking out of one side sitting on a hot pad on a wood table.

This pinto beans recipe gives you the step-by-step on how to make them on the stove. If you have more or less cooking time you might want to check out this crock pot beans recipe for a slow cooker version.

I also have a bean recipe that is cooked on high pressure in the Instant Pot in my cookbook, Plant Powered Mexican, in bookstores now!

More Bean Recipes To Try!

Here’s To Perfect Beans Every Time

If you have never been able to get them just right, try this pinto beans recipe and let me know how it goes 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, make sure to sign up for my weekly newsletter, lots of good stuff there too!

Just your classic Perfect Pot of Beans made with pinto beans, onions, garlic, jalapeños, a few spices and love. Get all my secrets right here!

Perfect Pot of Beans

Yield: 8 Servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Just your classic Perfect Pot of Beans made with pinto beans, onions, garlic, jalapeños, a few spices and love. Get all my secrets right here!

Ingredients

Instructions

  1. Rinse and soak beans. Rinse beans in a colander to remove and dirt, while rinsing them be sure to run your fingers through them to check for small pebbles or rocks. Transfer beans to a large bowl and cover with cold water. Let soak, preferably, overnight. If you are in a hurry you can rinse them and cook them as is but they will take much longer to get soft.
  2. Saute vegetables. Heat oil in a large soup pot over medium-high heat. Add onion and jalapeños and cook until starting to become tender, but not brown, about 8-10 minutes. Add garlic, chile powder, cumin, coriander, and oregano. Let spices toast for a minute or two.
  3. Cook beans. Drain and rinse the beans then add them to the pot along with the bay leaf and 8 cups of water. Bring to a boil then reduce the heat to a low simmer and cover. Simmer the beans, stirring occasionally, until tender. This could take anywhere from 1-3 hours depending on how long you soaked the beans and how fresh they are.
  4. Salt and serve. Add salt and taste. If it is not salty enough for your tastes, add some more and serve.

Recommended Products

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

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 2mgSodium: 475mgCarbohydrates: 18gFiber: 6gSugar: 1gProtein: 6g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: Pinto Bean recipes

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

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