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Coconut Tres Leches Cake {Pastel de Tres Leches}

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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

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Cooked in a mixture of dark beer, and spices this Beef Barbacoa Recipe is super tender. Serve with tortillas, in a burrito bowl, or over polenta like we did for our Italian Polenta Party.

{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.

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: 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!

15 Perfect Cinco de Mayo Food Recipes

by 4 Comments

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 April 29, 2022

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…no scratch that; I’d have Vincente Fernandez LIVE in my flower-ladened backyard!

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 snacks. Oh, I can throw a off-the-hook party 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 ideas that you can rock at your super buena fiesta!

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 easy to make and has all the fresh, bright flavors that bring joy to your everything from tacos to tortilla chips!

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. Vegan Ceviche with Avocado and Lime

A very good vegan ceviche recipe with creamy avocado, small bites of cauliflower, chile, tomato, and cucumber soaked in loads of lime and toasted cumin. Quick and easy!

A woman's hand scooping out some vegan ceviche from a white plate with a blue rim.

3. Shredded Beef for Tacos {Carne Deshebrada}

This Mexican Shredded Beef recipe is perfect for tacos, gorditas, tostadas, 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. Slow Cooker Borracho Beans

Flavorful Mexican Borracho Beans using dry beans! A simple, easy recipe that can be made in the Crock Pot. A delicious addition to any Mexican dinner or Cinco de Mayo celebration. Even better when made ahead. No soaking necessary.

A crock pot full of borracho beans topped with fresh cilantro leaves and a ladle sticking into the pot of beans.

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 steamed 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!

The Best Pinto Beans Recipe

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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!

Instant Pot Pork Tinga Recipe

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Pork Tinga is easily one of our family’s favorite recipes. This stewy mixture of tender pork, tomatoes, and chipotle chile is one of the easiest and tastiest Mexican recipes out there and cooking it in the Instant Pot also makes it the fastest! {Recipe first posted on September 1, 2020. Last updated February 15, 2022}

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

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

I kept hoping that conditions would improve enough for us to take even a small weekend getaway, but it never happened, and now all of the sudden, school has started again! As a way to keep our sanity, we’ve been having nightly discussions around the dinner table about where we dream of going once it’s safe to travel again.

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

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

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

I want to eat all the food!

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

More Taco Recipes

Shredded Beef {Carne Deshebrada}

Beer Battered Fish Tacos with Radish Pico de Gallo

Grilled Fish Tacos with Sweet Corn Salsa

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

What Does Tinga Mean Anyway?

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

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

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

The Best Cut of Pork For Tinga

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

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

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

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

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

4 Reasons You Will Be Making This Again and Again

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

  1. It is super easy! Enrique Olvera has said Tinga is the first recipe every Mexican learns when they leave home because it is basically foolproof with very few ingredients.
  2. It is fast! If you follow these Instant Pot instructions it can be on the table in 30 minutes.
  3. It makes amazing leftovers! Now that we also have to think about what’s for lunch, I love having some Tinga in the fridge for easy lunch tacos or tostadas.
  4. It’s easy on the wallet! One hefty pork shoulder is very reasonable and the rest of the ingredients cost next to nothing. Meaning you can have a few meals without breaking the bank.
An overhead view of a Instant Pot pressure cooker filled with pieces of pork, onions, and garlic in a tomato sauce. A wood spoon is in the pot.

No Instant Pot? No Problem

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

To Make It In A Slow Cooker:

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

To Make It On The Stove:

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

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

How To Serve Pork Tinga

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

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

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

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

More Pork Recipes You’ll Love!

Wanderlust From Home! 

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

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

Instant Pot Pork Tinga Recipe

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

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

Ingredients

Instructions

Season the pork. Generously season the pork with salt. 

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

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

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

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

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: 40gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 153mgSodium: 336mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 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, such as this one here which was sponsored by the National Pork Board. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

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 9, 2022}.

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

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

And this is such a delicious spicy margarita recipe with a homemade raspberry syrup made with the 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.

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 margaritas instead of one, infuse 2 cups of tequila with 2 sliced jalapeños. Combine that with all the syrup and the juice of 6 limes. Stir and keep refrigerated until ready to serve.

More Margarita Recipes

Cucumber Mezcal Margaritas

Sparkling Blood Orange Margaritas

The Original Cadillac Margarita

Ingredients

A raspberry margarita garnished with sliced limes and fresh raspberries on a wood table with white napkins underneath.

There’s no triple sec or orange liqueur in this recipe but you could certainly add it if you want that hint of orange. As for the tequila I like to use either blanco or reposado, just make sure it is made with 100% agave.

A raspberry margarita in a margarita glass garnished with fresh raspberries and sliced limes and ice on a wood table.
  • Reposado or blanco tequila
  • Jalapeños
  • Granulated sugar
  • Fresh raspberries. Or frozen raspberries if they aren’t in season.
  • Limes.
  • Tajín if you’d like a spicy rim or kosher salt for a non-spicy one.

How To Make It!

Two raspberry margaritas sitting on a wood table with sliced limes and garnished with fresh raspberries with Tajin on the rim.

This is the step-by-step for how to make a margarita on the rocks. If you are looking for a frozen raspberry margarita, 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.

A white plate full of Tajin on a wood table.
  1. Infuse the tequila. Since we are making a spicy jalapeño margarita the first step is to make the infused tequila. Add sliced jalapeños to the tequila and let sit at least 3 hours. The longer it sits, the spicier it will be.
  2. 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. Let simmer until the raspberries fall apart. Remove from heat and let cool with the raspberries in it. Once it cools completely, strain out the berries and chill in the refrigerator.
  3. 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!
A cutting board with sliced jalapeños on it and fresh raspberries with a knife next to it on a wood table.

More Cocktail 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
Total Time: 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!

Doritos-Flavored Duros de Harina {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, February 1, 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. 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 chili?

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?!

Let me explain, traditional Chicharon chips are rectangular, crispy fried pig skin that is 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 fried food fresh taste 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. That’s it!

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 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.

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.

  • 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 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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Roasted Mexican Street Carrots Recipe

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This Roasted Mexican Street Carrots recipe is just like everyone’s favorite street corn with cotija cheese, cilantro, and a creamy roasted garlic-lime dressing. Make for a quick and easy holiday side. Goes great with turkey, beef tenderloin, or ham. {Post first published November 20, 2018. Last updated January 24, 2022}

With Thanksgiving two days away, I realize most of you have already planned your menus and are not going to add these mind-blowingly good roasted Mexican Street Carrots (although you should).

Roasted carrots drizzled with a creamy dressing and crumbled cheese, chopped cilantro, and toasted cumin seeds.

If you’re a planner like me, however, they stand a chance.

My planning method goes a little something like this: I spend hours thinking about what I’d like to make but really the final decision comes down to the day before, when I go to the Farmers Market and see what looks absolutely irresistible.

My guess is there will be some beautiful baby carrots with my name on them, and if so, I’m absolutely making these roasted Mexican Street Carrots.

How To Make This Roasted Mexican Street Carrots Recipe

A wood table with a white tablecloth and a white hot pad with a white plate of roasted carrots on top of it and a bowl next to it.

So you know how we love, luv, luvr, Mexican Street Corn right? Well that’s basically what’s going on here..but you know, with tender roasted baby carrots (preferably the ones in all the gorgeous colors).

  1. Roast the garlic and make the dressing. First step is to roast a head of garlic (see recipe for how to do that, but really very simple). This is going to be the base for the creamy dressing that gets generously drizzled on top. Of course lots of lime juice goes in the dressing too with some sour cream, chili powder, cumin and smoked paprika for that good sultry flavor.
  2. Cook the carrots. Next, preheat oven to 425°F. Toss the carrots with olive oil, salt and pepper and roast.
  3. Serve. Once the carrots are just tender, but certainly not mushy, transfer them to a serving platter and spoon the dressing over the top, then on goes the soft, crumbly queso fresco, a good handful of fresh, chopped cilantro, a sprinkle of Cotija cheese for tang, and toasted cumin seeds to finish.
A sheet pan with a pile of baby carrots in all colors getting ready to be roasted.
A white plate of rainbow colored carrots that have been roasted and slathered with a creamy sauce, crumbly cheese, and cilantro.

More Side Dishes To Try!

The Best Roasted Carrots Recipe

Don’t wait, try this Roasted Street Carrots Recipe tonight! When you make it, 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 recipe tips and other good stuff there too!

These Roasted Mexican Street Carrots are just like everyone's favorite street corn with cotija cheese, cilantro, and a creamy roasted garlic-lime dressing. Make for a quick and easy holiday side. Goes great with turkey, beef tenderloin, or ham. #roastcarrots #vegetarian #holidayside #easyside #carrots #Mexican #thanksgiving #roastedcarrots

Roasted Street Carrots

Yield: 4-6 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

These Roasted Mexican Street Carrots are just like everyone's favorite street corn with cotija cheese, cilantro, and a creamy roasted garlic-lime dressing. Make for a quick and easy holiday side. Goes great with turkey, beef tenderloin, or ham.

Ingredients

For the Dressing:

For the Carrots:

Instructions

  1. Heat oven. Heat oven to 425°F and arrange a rack at the top of the oven.

To Make the Dressing:

  1. Make the dressing. Combine all ingredients in the bowl of a food processor. Blend on high until smooth.

To make the Carrots:

  1. Roast the carrots. Toss carrots in olive oil on a baking sheet. Sprinkle with salt and pepper and roast until tender, about 15 minutes. You can run them under a hot broiler for a minute or two to get some charred bits if you'd like.
  2. Serve. Transfer to a large serving platter or plate. Drizzle with a few tablespoons of dressing and sprinkle with the cheeses, cilantro, and cumin seeds. Serve immediately with extra dressing on the side.

Notes

To make roasted garlic, heat oven to 400°F. Slice off the top 1/4 of a head of garlic with a serrated knife to expose some of the cloves. Place in a piece of foil large enough to cover and drizzle with olive oil and season with salt and pepper. Wrap tightly with the foil and place in an oven-safe pan. Roast until cloves are soft, about 30 minutes. Remove, let cool, then peel off the papery skin. Roasted garlic will keep for 1 week in the fridge.

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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: 31Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 39mgCarbohydrates: 7gFiber: 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-American / Category: Carrot Recipes

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

The Best Mexican Potato Soup with Melty Cheese

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Velvety Mexican Potato Soup is a bowl of comfort made with fire-roasted tomatoes, garlic, and onions and lots and lots of melty Monterey Jack cheese. Vegetarian and gluten-free! {First posted May 18, 2015. Last updated, January 18, 2022}

By now Farmer’s markets are probably starting to open in your area and to that I say “Whoopdee-freakin-do for you!” You want to know when our village Farmer’s market gets kicked off? The Monday after the Fourth of July.

The Fourth. Of. July.

A bowl of Mexican potato soup topped with tortilla chips on a red tablecloth with a spoon sticking out of the bowl.

It’s not the farmer’s fault, of course, it’s simply a fact of life when the weather is consistently shitty, cold, and snowy until the first week of June. As a matter of fact, it is snowing right now. So while I’m thrilled for all you garden pea and strawberry eaters I’m craving the comfort of a warm bowl of Mexican potato soup.

What is Mexican Potato Soup?

A bowl of Mexican potato soup with a spoon being pulled out of the bowl showing the strands of melted cheese.

Mexican potato soup is the ultimate comfort food. It is the dictionary definition of ‘hearty’; made with fat chunks of potato, jalapeños, and fire-roasted tomatoes all in a creamy broth.

The soft, diced cheese gets thrown in at the end and turns into great, melty strands as the soup is ladled into bowls. It may not be all one needs to deal with snow in late May, but its a start.

What kind of cheese to use?

Prepping cheese for soup on a cutting board with Monterey Jack cheese being cut into little cubes and a knife.

There is a time and place for fancy cheese but this, my friends, is not it.

To make this soup you will walk past the mustachioed man behind the cheese counter and head straight for the refrigerated dairy section where tucked in between the sour cream and onion dip you will find blocks of Colby jack, cheddar, and Swiss.

Grab about three of those babies, whichever ones float your boat (I went cheddar jack) and by now you should be getting the picture of where this Mexican potato soup is going. If you want to use a Mexican cheese, queso fresco would be delicious too.

How To Make it

A bowl of Mexican potato soup sitting on a wood table with a red cloth underneath it and a spoon sticking into the bowl.

When Armando was a kid (back when he could eat dairy—ah, the good ‘ol days) his mom would make this soup on the regular. It’s one of those easy Mexican food recipes mom’s keep in their back pocket for when they are short on time and ingredients. Here’s how to make it.

  1. First step is to sauté the onions in oil in a large soup pot. Then add the potatoes, jalapeños (or you could use canned green chiles if you prefer), and garlic.
  2. Once the vegetables are soft and tender, add the tomatoes. To this tomato broth, add the chicken broth and milk, reduce heat, cover and let simmer about 30 minutes.
  3. Add cheese and stir until it starts to melt. Ladle in bowls and top with tortilla chips and serve!
Two white bowls of soup with tortilla chips on top sitting on a wood table with a red cloth underneath it and a tin of flowers.

More Soup Recipes To Try!

Have very few ingredients and very little time?

Give this Mexican soup recipe a try! Don’t forget to share it with me 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!

Velvety Mexican Potato Soup is a bowl of comfort made with fire-roasted tomatoes, garlic, and onions and lots and lots of melty Monterey Jack cheese.

Mexican Potato Soup with Melty Cheese

Yield: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Velvety Mexican Potato Soup is a bowl of comfort made with fire-roasted tomatoes, garlic, and onions and lots and lots of melty Monterey Jack cheese.

Ingredients

Instructions

  1. Saute onions. Heat oil in a large stock pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally for 3-4 minutes.
  2. Cook remaining vegetables. Add jalapeños, garlic, and potatoes and season again with salt and pepper. Cook until vegetables are starting to soften, about 4 minutes more.
  3. Bring to a simmer. Add tomatoes, milk, and stock and bring to a simmer, stirring occasionally. Cover and simmer over low heat until potatoes are tender, about 20 minutes.
  4. Add cheese. Taste and season with salt as needed. Add cheese and stir to combine. Let sit a minute or two then ladle into bowls and serve with tortilla chips.

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: 665Total Fat: 38gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 95mgSodium: 782mgCarbohydrates: 49gFiber: 4gSugar: 11gProtein: 33g

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 with Hot Honey

by 8 Comments

Sweet tamales are like light, fluffy sponge cake wrapped in a corn husk package. 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. They are best served warm with a drizzle of spicy honey. {First posted on October 29, 2019. Last updated January 3, 2021}

If you haven’t heard by now, I’ve got a thing for tamales. Spicy, sweet, pork or pineapple, I love them all!

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

When thinking about which tamales to make for the holidays, I knew sweet tamales or tamales dulces 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.

What Are Sweet Tamales Made Of?

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 in this case, cocoa powder, butter, and milk instead of salt, lard, and broth like in a pork or chicken tamal.

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

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.

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.

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.

Tips For Perfect Sweet Tamales

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.

There are two very important tips to getting sweet tamales into the husk and fluffy and light.

  1. 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.
  2. 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.
chocolate masa ready to be rolled into a sweet tamal. #holajalapeno #mexicandessertrecipes

How Do You Eat Them

Sweet tamales like these are best eaten warm right out of the steamer when the chocolate chips have melted into gooey pockets.

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

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. 

Combine dry ingredients. Meanwhile, combine masa harina, cocoa powder, cinnamon, baking powder, salt, and chipotle powder in a large bowl. Whisk until completely incorporated. 

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. 

Mix wet ingredients. Combine milk and vanilla in a liquid measuring cup. 

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. 

Add chocolate. Add chocolate chips and mix on low just until combined. 

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. 

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. 

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. 

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!

Crock Pot Borracho Beans {Frijoles Borrachos}

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How to cook flavorful Mexican Borracho Beans using dry beans! A simple, easy recipe that can be made in the Crock Pot. A delicious addition to any Mexican dinner, or weekly meal prep. Even better when made ahead. No soaking necessary.

In this swinging pendulum of fall weather it’s kinda nice to have Crock Pot Borracho Beans every once in a while.

This Tex-Mex style bean dish with pinto beans, beer, bacon, onion, and spices is a favorite at our house and even better because everything is easily cooked in the Crock Pot.

Close up of beans and a ladle in a black Crock Pot.

what are frijoles borrachos?

Frijoles Borrachos, or Drunken Beans, fall in that multitudinous category of Mexican bean soups and stews made with the humble but very satisfying pinto bean.

They are similar to Frijoles Charros or Cowboy Beans but unlike Charro beans, some of the cooking liquid is replaced with beer, giving them a almost sweet, yeasty flavor.

Bacon is also crucial, although some people use chorizo or ham hocks.

step-by-step making borracho beans in a crock pot

Every now and again I like to commit to a large pot of beans which we can then have for lunches, breakfasts, and snacks all week.

I tend to get very hungry around 10 am and a bowlful of beans just hits the spot. Especially if it’s rainy or surprisingly cold or (dare I say it), snowing in the middle of September.

Being able to dump all the ingredients in a Crock Pot and walk away makes these the easiest beans in the world. Here’s how you make them:

  1. Rinse the beans. Don’t skip this easy step. Beans have rocks and dirt mixed in with them. Place them in a colander and rinse under cold water. Look out for any small rocks or clumps of dirt and pick those out. Since we are cooking them low and slow in a slow cooker, you don’t need to soak the beans overnight.
  2. Combine beans with liquid. Place beans into a large crock pot then add beer, and water. I like to use a lager-style Mexican beer but you could also use dark beer for a sweeter flavor.
  3. Crisp bacon. To cook it over medium high heat and render the fat so you can cook your onions in the bacon grease.
  4. Cook aromatics. Sauté the onions, jalapenos, and garlic in the bacon grease, along with the chili powder and other spices.
  5. Mix it all together. Stir to combine everything in the crock pot. Put the lid on and walk away!

how to make them on the stove top

If you don’t have a slow cooker, you can make these beans on the stove instead, pretty much the same way. When cooking beans on the stove they spend less time being submerged in liquid than in the crock pot, therefore, you may want to soak the beans overnight for more even cooking.

  1. Place the beans in a large bowl and rinse with water. Drain.
  2. Cook the bacon in a large pot or Dutch oven. Once crisp remove bacon from the pot and add the onions, jalapeños, and garlic.
  3. Sauté the veggies then add the spices and toast them for a minute or two. Add the beans, beer, 6 cups of water. Crumble the cooked bacon and add that back to the pot.
  4. Bring this to a boil then reduce heat so it is simmering. Cook until beans are tender. The cooking time will depend on how fresh your beans are and if you soaked them before cooking or not. They could take anywhere from 1 hour 30 minutes to 2 hours. Scroll down to the recipe card for more details.
Bottle of beer next to a slow cooker on a wooden cutting board.

how to serve

Crock Pot Borracho Beans are an excellent side dish eaten straight from the pot, spooned into bowls with some of the broth and sprinkled with a handful of fresh herbs but they can also be turned into the best refried beans on the planet. Here’s how:

  • Heat some oil in a frying pan (or lard or bacon grease) and add a ladleful of beans with a little of the broth.
  • Bring to a boil then start mashing away with a potato masher or the back of a wooden spoon until they are creamy, about 15 minutes.

to salt or not to salt

An old-wives tale or not, I do not salt my beans before they are fully cooked.

One day, when I have endless time on my hands, I might try this two-part salting method which claims to cook beans quicker (??) but in the meantime if I am anything it’s stubborn and I’ve thrown away too many pots of hard beans to mess around.

After the beans are tender add a tablespoon of kosher salt and then taste. You might need to add 1 or even 2 more, but remember the beans will get saltier once reheated so err on the side of caution.

Green bowl with dried pinto beans on a wooden cutting board.

variations on borracho beans

So many of you have made this recipe and have great suggestions for tweaks and variations. Lots of you add diced tomato, which sounds really good. Here are a few more ideas that stood out:

Tara added extra veggies and her favorite chili powder. Here’s what she said:

 “My favorite “drunk” beans. I used New Mexico Chile powder, Mexican oregano, cilantro, cumin and coriander, 12 oz bottle of Dos Equis beer and beef broth instead of water and added two 10 oz cans of Rotel original tomatoes and green chile and threw in a table spoon of salt at the end.”

Kristen says. “I made this recipe for a family “fajita party” and EVERYONE raved about these! No other tips needed except just make them!”

Amber swapped out the bacon for spicy smoked sausage!

more side dish recipes to try!

clean up tips

Need help with the clean up? Check out these 6 Kitchen Cleaning Hacks that really work, and take less than 5 minutes.

the best beans are also the easiest? who knew?!

If you make this Borracho Beans recipe, let me know how you like it! Share a photo and tag me on Instagram @holajalapeno and #holajalapeno or leave me a comment below!

Crock pot with frijoles borrachos and cilantro.

Crock Pot Borracho Beans Recipe

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

Meaty pinto beans cooked with beer, bacon, chiles, and spices all in the slow cooker.

Ingredients

Instructions

  1. Rinse the beans. Rinse pinto beans and pick through them removing any rocks.
  2. Place beans in the crock pot. Place beans in the slow cooker. Add beer and water.
  3. Crisp bacon. Meanwhile, cook bacon over medium heat in a large frying pan until browned and crisp. Transfer to a paper towel-lined plate to cool.
  4. Sauté vegetables in bacon grease. In the frying pan with the bacon grease, add onions and cook over medium heat until they are soft, about 8 minutes. Add jalapeños and cook another 5 minutes.
  5. Add garlic and spices to toast. Add garlic, cumin, chili powder, coriander, oregano, and bay leaves and cook, stirring for a minute more.
  6. Combine and cook everything in slow cooker. Transfer onion mixture to slow cooker. Chop bacon and add to slow cooker. Cover and continue cooking until beans are tender, about 4 hours on high or 8 hours on low.
  7. Season with salt and serve. Add about 1 tablespoon of salt, taste and add more to your liking. Sprinkle with cilantro and scallions and serve.

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: 196Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 393mgCarbohydrates: 16gFiber: 4gSugar: 1gProtein: 12g

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

Caldo de Pollo Crock Pot Recipe

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This Caldo de Pollo Crock Pot Recipe with jalapeños and marjoram 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 Crock Pot until you’re ready to eat.

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 Mexican Caldo de Pollo recipe is hands down our favorite.

An overhead image of a whole, raw chicken in a black Crock Pot insert sprinkled with sliced jalapeños.

In addition to being exceedingly satisfying, low in saturated fat, and 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.

what you need to make caldo de pollo in the slow cooker

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.

The ingredient list for this soup is pretty minimal. We get the maximum flavor from our chicken because we are using a whole chicken with the skin and bones instead of boneless, skinless pieces.

The chicken bones pack a ton of flavor and you throw them away before you eat but if you’d prefer to not mess with the bones I recommend substituting boneless chicken thighs; it will make the richest chicken stock.

  • Carrots add sweetness. I like to leave mine in big pieces so they don’t overcook in the crock pot.
  • Garlic to flavor the broth.
  • Celery a must in any chicken soup.
  • Kosher salt and pepper. Add the measured amount of salt called for in the ingredients list and then taste the soup once it is all done. If it doesn’t knock your socks off, add more salt, a teaspoon at a time until it tastes amazing.
  • Bay leaves. I love the anise flavor they give to the soup.
  • Jalapeño. There aren’t enough jalapeños in this soup to make it spicy, but if you are sensitive, remove the stems and seeds before using.
  • Onion. Classic chicken soup ingredient.
  • Cilantro. The stems add flavor to the broth and the leaves get used as a garnish.
  • Dried Mint. This may seem unusual, but it makes such a delicious soup.
  • Dried Marjoram. Marjoram has a nice lemon flavor, substitute dried thyme if you don’t have any.
  • 1 Whole Chicken. A whole chicken makes the best broth, second best would be chicken legs, third best would be boneless, skinless chicken breast.
  • Lime. Cut into wedges and squeezed over each bowl at the end.

how to make slow cooker caldo de pollo

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To make the soup, add all the ingredients, except the chicken to the slow cooker. Stir everything together with a whisk to dissolve the salt.

Add the whole chicken (or chicken pieces, if using), cover, turn the slow cooker to High. Let the soup cook for 4 hours.

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.

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.

can I make this on the stove?

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.

Yes! 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 heat, 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.

how to serve caldo de pollo

As with any Mexican soup, it’s 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 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 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 authentic mexican food 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, the stems of the cilantro, mint, and marjoram in the slow cooker. 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.

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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!

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! 

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) it is to make it at home.

For several months now I’ve been partnering with the National Pork Board to bring you pork recipes that transport us to the heart of Mexico without ever leaving our kitchens. We’ve been using pork as a passport to explore different regions and the special dishes they make with pork.

We’ve made Pork Tinga and Pork Tamales with Salsa Verde, and most recently, juicy, tender, and flavorful Albondigás in Arbol Chile Salsa.

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

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

what is chorizo

There are two versions 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.

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

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

ingredients for homemade chorizo

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:

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

how to make Mexican chorizo

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

  1. Toast and soak the chiles.
  2. Blend remaining ingredients together in a blender (except the ground pork).
  3. Mix blended spice mixture with the ground pork.
  4. Cook with a little oil in a skillet over medium high heat and enjoy or save for later!
A ceramic bowl filled with ground pork and red Chile paste with a wooden spoon sticking out of one side of the bowl.

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.

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!

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

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. 

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!

Dairy-Free Concha Recipe {Mexican Pan Dulce}

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

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

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

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

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

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

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

Should we jump in?

what is a concha?

Several concha rolls sitting on parchment lined baking sheets.

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

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

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

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

ingredients

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

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

how to make the concha dough

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

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

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

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

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

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

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

how to make the topping

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

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

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

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

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

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

how to assemble and bake

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

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

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

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

To form the rolls

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

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

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

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

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

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

Now for the topping

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

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

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

Decorate the rolls

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

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

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

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

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

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

a word about using yeast

A concha on a parchment-lined baking sheet

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

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

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

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

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

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

more mexican breakfast recipes to try!

don’t be self-conchas

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

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

Dairy-Free Concha Recipe {Mexican Pan Dulce}

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

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

Ingredients

For the dough: 

For the topping: 

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

Mix ins (optional):

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

Instructions

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

Notes

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

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

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: Breakfast

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

Homemade Pistachio Mazapan

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The traditional Mexican candy, Mazapan gets a little makeover with pistachios instead of peanuts. This easy no bake sweet is perfect for homemade holiday gifts or to put on a Christmas cookie platter. Vegan and gluten-free!

I’ve always felt a homemade gift was so much more special than anything you could buy in a store.

When the kids were really little I would make batch after batch of cookies and candy and other treats to mail to friends and family for the holidays.

With everyone separated this year, I’ve been trying to think of homemade ways to say, “I love you” that are easy to make and easy to ship.

Christmas bell-shaped plate with pistachio mazapan sitting on it. The plate is sitting on a wood table.

Whenever I’m in need of some kitchen inspiration I always turn to my friends at California Grown. They never fail to spur my imagination. California grows over 400 commodities so there’s plenty of homegrown ingredients to choose from.

I’m excited to once again be partnering with California Grown to feature another ingredient unique to California in this very special holiday recipe: Pistachios!

Pistachios were the perfect match for this play on mazapan candy and California grows 100% of all pistachios produced in the United States!

Check out this fun seasonal guide showing the seasons of some of the most popular California crops, so you know what to look for in the farmer’s market and grocery store.

what is mazapan?

Mazapán is a delicious round chewy candy made of crushed peanuts. The most popular brand that I’m sure you’ve seen at any Latin market is made by De La Rosa.

This version uses pistachios instead of peanuts for an exquisite, vibrant green candy with the exceptional nutty rich flavor of California grown pistachios.

Ingredients for making pistachio mazapan on a wood table with miniature Christmas tree decorations scattered about.

mazapan ingredients

In traditional mazapanes, peanuts flavor the candy. I’ll admit, while I love the texture of store-bought Mazapán, I’m not the biggest fan of the flavor. For me, masapanes have always been way too sweet and the peanut flavor a bit underwhelming.

The wonderful thing about making a homemade version is I get to make them just how I like them: not quite so sweet, with a touch of salt, and a new nut!

We are putting a spin on tradition and using California-grown pistachios instead. These iridescent green nuts with their buttery flavor are the star of the show but I’ve included a few other ingredients to really make them shine. Here’s what you’ll need:

Overhead image of a food processor with the lid off full of the pistachio mixture used to make pistachio mazapan.

how are mazapanes made?

The wonderful thing about masapanes are they could not be more simple to make. There’s no baking, no cooking of any kind really. With the help of a food processor this candy made of crushed pistachios magically transforms before your eyes.

Pistachio mazapan mixture being formed into a round shape with a biscuit cutter sitting on top of a small wood cutting board.

Combine all the ingredients, except the flaky sea salt, in the bowl of a food processor fitted with the blade attachment. Then blend on medium until the pistachios have released their oils and the mixture holds together with you squeeze it.

Have patience. This process can take up to 15 minutes. Turn the machine off occasionally and scrape the sides of the bowl down so everything blends evenly.

Pistachio mazapan after being formed into a round shape with a biscuit cutter sitting to one side on a small wood cutting board.

Some recipes add peanut butter or even corn syrup to get the mixture to hold together but I found just a teaspoon of honey will do the trick.

After the mixture holds together, form them into individual candies by pressing a tablespoonful of the ground nuts into a round biscuit cutter or other mold.

Wrap them individually in tissue paper and store in a tightly-sealed container for up to a week or up to 3 months in the freezer.

Overhead image of pistachio mazapan candy being wrapped in light blue tissue paper sitting on a small wood cutting board.

more holiday treats made with california grown ingredients

the easiest treats you’ll make this season

Calling all pistachio lovers! You must make this dead simple recipe, then make sure you snap a pic and share it with me on Instagram using @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !

Overhead image of pistachio mazapan a green round candy with crushed pistachios and flaky salt on top.

Homemade Pistachio Mazapan

Yield: 2 dozen
Prep Time: 30 minutes
Total Time: 30 minutes

The traditional Mexican candy, Mazapan gets a little makeover with pistachios instead of peanuts. This easy no bake sweet is perfect for homemade holiday gifts or to put on a Christmas cookie platter. Vegan and gluten-free! 

Ingredients

Instructions

Grind the nuts. Combine all the ingredients, except the flaky sea salt in the bowl of a food processor fitted with the blade attachment. Blend on medium speed until mixture holds together when you squeeze it. Have patience this can take up to 15 minutes. Stop the food processor every few minutes to scrape down the sides so the mixture blends evenly. 

Form into the round shape. Dip a 2-inch wide biscuit cutter in powdered sugar. Scoop a tablespoon of the nut mixture into the mold and press down to make a firm, even, round disc. Gently remove cutter. Repeat with remaining mixture. 

Garnish and wrap. Sprinkle mazapan with crushed pistachios and flaky sea salt then wrap each mazapan individually with tissue paper or serve immediately. 

Store. Mazapan keep well in a tightly-sealed container for up to a week or in the freezer for up to 3 months. 

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

Did you make this recipe?

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

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

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 California Grown. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Pork Albondigas with Arbol Chile Tomato Sauce

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

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

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

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

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

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

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

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

what you’ll need to make these pork albondigas

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

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

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

Let’s gather those ingredients!

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

what NOT to do when making albondigas

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

Here’s what not to do.

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

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

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

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

how to make mexican albondigas

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

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

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

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

tips for freezing/making ahead

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

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

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

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

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

how to make the árbol chile sauce

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

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

You can prepare the sauce while the meatballs are cooking.

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

make it a meal!

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

more pork recipes to try

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

amazing albondigas

No one says no to meatballs, especially juicy, ultra-flavorful pork meatballs. If you make this albondigas recipe let me know, okay? When you do, share it with me on Instagram @holajalapeno and #holajalapeno or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !

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

Pork Albondigas with Arbol Chile Tomato Sauce

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

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

Ingredients

for the albondigas:

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

for the arbol chile sauce:

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

Instructions

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

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

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

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

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

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

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

Enjoy! Garnish with fresh cilantro leaves and serve. 

Nutrition Information:

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

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican

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

Two Easy Mexican Side Dishes for Thanksgiving

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What’s the most popular part of Thanksgiving? The sides of course! Here are two, super easy, colorful, and absolutely delicious Mexican side dishes to add to your table this year.

A big thank you to ALDI for sponsoring this Thanksgiving post, all opinions are my own.

quick and easy mexican side dishes are where it’s at this thanksgiving

Overhead image of a terra cotta platter with Calabacitas on it—Mexican sautéed squash and peppers covered in cheese.

Bookmark this post because these two sides are super simple, fresh, and totally affordable, thanks to the incredible prices at ALDI!

ALDI supermarkets offers the best quality foods at the lowest possible prices and I’m excited to be partnering with them to bring you two of my favorite Mexican side dishes made completely with ALDI’s exceptional ingredients.

A woman shopping at a grocery store in the produce section, reaching to get something from a high shelf with boxes of potatoes in front of her.
Image by Haley Davis

Everyone has their favorites when it comes to Thanksgiving sides, but there’s always room for something more. These two Mexican food recipes are the perfect side dishes to add because they are no-fuss, plant-based recipes that your whole family will absolutely love.

Let’s check out the recipes!

calabacitas

A red pan full of Calabacitas a Mexican side dish of squash covered with cheese with a hand spooning some of it out.
Image by Haley Davis

The first recipe I want to tell you about is Calabacitas!

When it comes to Thanksgiving recipes there’s two questions you need to ask yourself, does it have some element of cozy comfort? And can it be made ahead?

This simple sauté of zucchini, poblano peppers, and tomatoes hits both those key elements to Thanksgiving side dish success.

ALDI is known for having the freshest produce and that’s because they work with farmers and local growers to ensure the vegetables arrive from the field to the store in the shortest possible time. So whenever I’m doing a veggie-heavy side dish like this one I know I can turn to ALDI for an awesome selection of ingredients at a great price—even organic produce is super affordable! Let’s check out what we need to make this dish.

how to make it

A pan of Calabacitas, a Mexican side dish made with sautéed zucchini and peppers getting cooked on the stoves and a hand putting cheese on top.
Image by Haley Davis

Calabacitas, or “little squash” is totally basic and that’s exactly why we love it! All the veggies get sautéed until they are just tender, seasoned with oregano and cumin. A blanket of cheese goes over the top and melts down into the zucchini, squash, and poblanos.

You can make it even more indulgent by folding in some sour cream before you top it with cheese but I love the contrast of the fresh, just tender vegetables with the layer of melted cheese on top.

*thanksgiving tip

Prepare this dish up to an hour in advance and keep covered in a low oven (180°F) until ready to serve.

cilantro lime rice

A clear bowl sitting on a counter with steaming white rice and cilantro in it. A person is squeezing a yellow lemon squeezer over the top.
Image by Haley Davis

The second Mexican side dish also meets the essential Thanksgiving requirements of comfort and make ahead-ability with an extra benefit of being almost too easy to believe.

This Mexican rice recipe has just 5 simple ingredients (including salt and oil) and can even be kept warm in the slow cooker.

PS—I know we’re talking about Thanksgiving but these two recipes served together are one of my favorite dinners ever, just FYI.

Let’s see what we need to make it!

how to make it

Close-up image of Cilantro-Lime Rice with a spoon stuck in one side of the dish and cilantro leaves mixed in throughout the white rice.

Simply steam the rice then mix the lime zest, juice, chopped cilantro, oil, and salt into the rice. That’s it!

If you have a rice cooker or pressure cooker you can cook the steam the rice in there and keep it warm. When you’re ready to eat, mix in the lime, cilantro and other ingredients, and serve.

*thanksgiving tip

Make up to 3 hours in advance and keep warm in a rice cooker or slow cooker on the warm setting.

A woman in a green sweater reaching for a package of poblano peppers at a grocery store. With raspberries on a lower shelf.
Image by Haley Davis

I bought everything I needed to make these recipes at my local ALDI. If you haven’t gone to ALDI supermarkets yet, swing by, get to know them. It will surely become one of your favorite stores!

more mexican side dishes to try!

did these make it to your table?

Have I convinced you that these two Mexican side dishes should become your new Thanksgiving tradition? If so, I want to know about it! Snap a pic and tag me on Instagram @holajalapeno and #holajalapeno or leave me a comment below!

Calabacitas

Calabacitas

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

What's the most popular part of Thanksgiving? The sides of course! Here are two, super easy, colorful, and absolutely delicious Mexican side dishes to add to your table this year. 

Ingredients

  • 1 tablespoon avocado oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 poblano, stemmed, seeded, and chopped
  • 2 zucchini, trimmed and chopped
  • 2 summer squash, trimmed and chopped
  • 2 tomatoes, cored and chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 2 cups Mexican Style Shredded Cheese
  • Cilantro leaves, for garnish

Instructions

Sauté the vegetables. Heat the oil in a large frying pan over medium-high heat. Add onion and season with salt and pepper. Cook stirring occasionally until onion just starts to become tender. Add garlic and poblanos and season again with salt and pepper. Cook until peppers are starting to become tender then add zucchini and summer squash, cook a few minutes, then add tomatoes, oregano, and cumin. Continue cooking, stirring occasionally until zucchini is just tender, but still has some bite and tomatoes have broken down a bit. Taste and season with more salt and pepper if needed. 

Melt cheese over the top. Sprinkle cheese all over the top covering evenly. Remove from heat. Cover and let cheese melt, about 2-3 minutes. Garnish with fresh cilantro leaves and serve!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 37mgSodium: 253mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 11g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: Mexican Side Dishes
Cilantro Lime Rice

Cilantro Lime Rice

Yield: 6 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • 2 cups Jasmine rice
  • 2 cups water
  • zest and juice of 2 limes
  • 1 small bunch of cilantro, leaves and tender stems, chopped
  • 1 teaspoon kosher salt
  • 1 tablespoon avocado oil

Instructions

Rinse and cook rice. Rinse the rice in a few changes of water until it runs clear. Combine rice and water in the rice cooker and steam. 

Combine remaining ingredients. Transfer rice to a serving bowl and add lime zest, lime juice, cilantro, salt, and avocado oil. Mix well and serve!

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 3mgSodium: 288mgCarbohydrates: 24gFiber: 1gSugar: 5gProtein: 3g

Did you make this recipe?

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

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

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 ALDI. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!

Roasted Red Pepper Sauce with Guajillo Chiles

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Here’s a simple recipe for Roasted Red Pepper Sauce with Guajillo Chiles that you will want to put on everything! A delicious and versatile sauce for topping all your favorite Mexican food recipes from enchiladas to chilaquiles. Vegan, paleo-friendly, and gluten-free!

Sometimes it’s nice to add a versatile recipe to your rotation that boosts the things you’re already making.

I’m sure, like me, 90% of the time you make recipe-free dinners that are family favorites you know everyone will enjoy.

For me this list includes, pan-fried steak or grilled carne asada, simple tacos made with grilled chicken or vegetables, or a pot of beans and some steamed rice.

What seals the deal with all these meals is having a delicious sauce to drizzle on top to make it feel special.

This roasted red pepper sauce with the fruity flavor of guajillo chiles works beautifully with a variety of dishes so it’s always like a little gift to myself when I take the time to make it and have some stored away in the fridge.

Overhead image of three dried guajillo chiles sitting on a wood cutting board.

what are guajillo chiles

Guajillo chili peppers are the dried form of marisol chiles. They are the second most popular dried chili pepper in Mexican cooking after the ancho chile pepper.

Their popularity is due to their mild heat and soulful flavor profile. The guajillo pepper is not very spicy at all.

They fall between 2,500 to 5,000 on the Scoville scale. To give you reference to what Scoville heat means, a jalapeño is between 8,000 to 10,000.

If you want more info on Mexican ingredients, check out my Mexican Pantry post!

how to cook with dried guajillo chiles

There are few simple steps that need to be done before you can cook with the chile guajillo.

  1. First, remove the seeds and stems while they are dry.
  2. Rinse the inside and outside of the guajillo chili to get rid of any dust and stray seeds.
  3. Dry toast the chile de guajillo in a hot comal or cast iron skillet until fragrant and the color has changed to a muted brick red.
  4. Simmer gently in hot water until very flexible and soft, about 15 minutes.
  5. You’re ready to cook!
Overhead image of charred, roasted red bell pepper with blackened skin laying in a white ceramic baking dish with blue edges on a wood table.

now for the sauce

So we’ve got our dried guajillo chiles ready to go, what about the rest of the sauce?

This sauce is pretty simple. At its foundation are two basic techniques of Mexican cuisine: charring the vegetables and frying the blended sauce to really melt all the flavors together.

For this sauce, I’ve roasted the red peppers by charring them over the flame on my gas stove. If you don’t have a gas range, you can char them underneath the broiler or use store-bought roasted red peppers.

The next step is to char the remaining vegetables on a hot comal or cast iron skillet. Get the pan really hot then add the vegetables and let them cook until blackened on all sides.

Combine the soaked chiles with the charred vegetables, herbs, spices, and the roasted red peppers in a blender and blend until really smooth.

The last step is to fry the sauce in hot oil. Add a bit of the water you soaked the guajillo chiles in or vegetable broth make it thin enough so it coats the back of a spoon. Don’t forget to taste it and season with salt.

Overhead image of guajillo sauce in a round pan sitting on a red cloth on a wood table.

what to use this sauce on

Make Saturday, Sauce Day

Dedicate this Saturday to making this sauce then try it on everything you make next week! If you make it, let me know how you like it! Share a photo and tag me on Instagram @holajalapeno and #holajalapeno or leave a comment below.

Overhead image of guajillo sauce in a round pan sitting on a red cloth on a wood table.

Roasted Red Pepper Sauce with Guajillo Chiles

Yield: 3 cups sauce
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Here’s a simple recipe for Roasted Red Pepper Sauce with Guajillo Chiles that you will want to put on everything! A delicious and versatile sauce for topping all your favorite Mexican food recipes from enchiladas to chilaquiles. Vegan, paleo-friendly, and gluten-free!

Ingredients

Instructions

Roast the peppers. Lay whole red bell peppers directly over a high gas flame on the stovetop and cook until charred and blackened on all sides, turning occasionally with tongs. If you don't have a gas range you can broil them or skip this step and use jarred roasted peppers.

Once peppers are blackened remove from heat and place in a heatproof bowl. Cover tightly with plastic wrap and let sit on the counter until cool enough to handle. 

Peel off blackened skin, remove stem and seeds and rinse under cold water. Roughly chop and place in blender. 

Prep the guajillo chiles. Remove stems and seeds and rinse chiles. Heat a dry cast iron skillet or comal over medium heat (not too hot or they will burn and become bitter). Place chiles on hot comal and toast, turning frequently until they are fragrant, about 2 minutes. Transfer to a small saucepan, cover with water and simmer until soft, about 15 minutes. 

Char the vegetables. Meanwhile, char tomatoes, onion, and garlic on the hot comal until blackened on all sides. Check frequently as the garlic will cook first. Remove garlic and continue turning and charring vegetables, about 10-15 minutes. You can also do this under a broiler or on the grill. 

Blend the sauce. Remove garlic skin and transfer vegetables to the blender with the peppers. Add oregano, 1 teaspoon salt, and pepper, soaked guajillo chiles and 3/4 cup of the chili-soaking liquid or vegetable broth. Blend on high until very smooth. Strain through a fine mesh sieve if you'd like a super smooth sauce. 

Fry the sauce. Heat oil over medium-high heat in a large frying pan. Stir in red pepper sauce (be careful it will spatter, so stir constantly) and bring to a simmer.

Cook about 5 minutes. Taste and add more salt if needed. The sauce should be thick enough to coat the back of a spoon, but not gloppy. If the sauce is too thick add a bit more chili-soaking liquid. Keep warm to serve immediately or remove from heat, let cool then cover and refrigerate for up to 7 days until ready to use. 

Nutrition Information:

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

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© Kate Ramos
Cuisine: Mexican / Category: Sauce

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