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Vegan Arroz Con Leche Recipe with Strawberry Sauce

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This vegan arroz con leche recipe transforms simple pantry staples into a luxuriously creamy Mexican treat infused with cinnamon stick and aromatic orange zest then topped with a simple and sweet strawberry sauce.

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This post was last updated on February 19, 2026.

arroz con leche with strawberries on top and a spoon

Arroz con leche is one of those classic Mexican desserts that shows up at family gatherings, holidays, and quiet evenings at home.

This creamy vegan rice pudding is the perfect dessert for anyone with a sweet tooth.

A dish of arroz con leche topped with strawberries and a spoon in the dish

What Makes This Vegan Arroz Con Leche So Special

Traditional Mexican rice pudding is typically made with sweetened condensed milk, heavy cream, and sometimes half and half.

This vegan version swaps in vegan sweetened condensed milk, vegan cream, and almond milk (you could also use rice milk) for a delicious alternative that’s just as rich and satisfying.

The best part? It bakes gently for a hands-off cooking time that creates ultra creamy rice pudding with a soft, tender texture. Top with a fresh strawberry sauce and a dusting of cinnamon for a comfort-food dessert that checks every box.

This truly is the best rice pudding for anyone looking for a creamy Mexican treat.

Ingredients You Need:

For today’s arroz con leche, we’re using very similar ingredients to my traditional stove top arroz con leche, except swapping in vegan substitutes for the traditional dairy items. I found all of these ingredients at my local Whole Foods but you can also purchase them online.

  • Vegan Sweetened Condensed Milk: I buy sweetened condensed oat milk this brings the creaminess and the sweetness without the dairy.
  • Almond Milk: Almond milk is a common swap in vegan desserts and drinks. It’s what I use to make my vegan atole and vegan horchata.
  • Vegan Heavy Cream: You need 2 cups of vegan heavy cream which can be found next to the other vegan dairy items in the refrigerated dairy aisle.
  • Vanilla & Salt: Essential flavor enhancers!
  • Long Grain Rice: I like using Jasmine or Basmati rice. It cooks quickly and thoroughly. Short grain rice gets stickier but tends to stay hard in the middle.
  • Cinnamon Stick: Look for Ceylon cinnamon sticks at your local Mexican market typically labeled canela. These are the same type of cinnamon I use to make everything from my morning oatmeal to my evening White Russian horchata popsicles.
  • Orange Rind: Adds such a lovely, fragrant citrus essence.
  • Strawberry Sauce: See below for more details!
All the ingredients needed to make arroz con leche

How to Make This Creamy Vegan Rice Pudding

Unlike some stovetop versions of arroz con leche that cook in a large pot over low heat with cups of water, this traditional recipe uses a baked method. Baking creates a slow, even heat that allows the rice to slowly soak up the liquid as it simmers so each grain is cooked all the way through but not mushy. I also bake my Mexican red rice too—comes out perfect every time.

Prepare the oven: Heat oven to 325°F and arrange rack in the middle.

A white dish with cream and sweetened condensed milk in it

Mix in the baking dish:Combine all arroz con leche ingredients in a 2-quart baking dish.

All the ingredients to make the arroz con leche in the baking dish.
All the ingredients mixed in the dish before being baked

Bake covered: Cover with parchment paper and then foil. Bake for 1 hour.

The rice pudding after being baked for 1 hour
Arroz con leche after 1 hour in the oven.

Bake uncovered: Remove parchment and foil, stir gently, and bake uncovered for 30 minutes more or until rice is tender and creamy.

The finished baked arroz con leche
Fully baked arroz con leche.


Serve: The low heat and steady cooking time create that signature creamy vegan rice pudding texture that makes this the best rice pudding for any occasion. I think it’s best served warm with hot coffee or my favorite double orange Kahlúa coffee.

Strawberry Sauce Instructions

Chopped strawberries in a small saucepan.

Combine half of the chopped strawberries, orange zest, orange juice, and sugar in a small saucepan. Bring to a boil over medium heat, then reduce to a low simmer. Cook gently, stirring occasionally, until the fruit softens and the sauce thickens. Let cool, then stir in the remaining fresh strawberries.

Spoon generously over a cup of warm arroz con leche or spoon all the strawberries on top of the dish before serving.

A baking dish of arroz con leche with strawberries on top.

Or Try Rhubarb!

I feel like when strawberries are in season I’m using them in everything (fresas con crema anyone?) For this recipe they make a naturally sweet, vibrant topping that pairs beautifully with the creamy pudding. However, if you can find fresh rhubarb, you can absolutely use it instead.

For a sweet-tart twist, cook chopped rhubarb along with half of the strawberries, then stir in the remaining fresh strawberries at the end for a chunky, bright sauce. The rhubarb adds extra flavor and gentle tang, balancing the sweetness of this creamy Mexican treat perfectly.

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Tips for the Perfect Dessert

  • Allow the pudding to cool slightly if you prefer a thicker texture.
  • Store leftovers in an airtight container for up to 4 days. Store the strawberry sauce separately.
  • Enjoy warm, chilled, or at room temperature. Rewarm pudding on the stove or microwave with a little extra almond milk if it seems too dry.
  • Because it’s a great make-ahead dessert, try it this Easter as a vegan option along with the traditional Capirotada.
Arroz con leche in a baking dish with strawberries on top

Variations & Flavor Ideas

There are many versions of arroz con leche across Latin America. Some include sticky rice for a thicker texture. Others use rice milk or coconut milk for coconut rice pudding.

You can customize this vegan arroz con leche recipe by:

  • Adding extra orange peel for deeper citrus notes
  • Stirring in more vanilla extract for warmth or try a touch of almond extract
  • Sprinkling additional cinnamon powder on top or add other whole spices to the pudding while it bakes like cardamom, clove, or whole allspice berries.
  • Serving with other berries for a colorful finish

This is lovely for dessert but also delicious for breakfast! Serve alongside my homemade vegan soy chorizo and tortillas or my vegan breakfast burritos if you’re really hungry!

FAQs

Can I make this on the stovetop instead of baking?

Yes. Just follow the instructions in my traditional arroz con leche recipe.

2. What type of rice works best?

Long grain rice gives you the best rice pudding texture — creamy but not overly dense. Sticky rice will make it thicker and heavier.

3. Can I use coconut milk or rice milk?

Absolutely. Rice milk keeps it lighter, while coconut milk creates a richer coconut rice pudding variation with extra flavor. Any leftover coconut milk can be used to make my super easy pineapple soft serve!

4. Why did my arroz con leche turn too thick?

It naturally thickens as it cools. Stir in a splash of almond milk before serving to bring it back to a creamy consistency.

5. Can I make this ahead of time?

Yes! This vegan arroz con leche recipe stores well in an airtight container in the refrigerator for up to 4 days. Serve chilled, at room temperature, or gently reheated.

A baking dish of arroz con leche with strawberries on top.

Vegan Arroz Con Leche with Strawberry Sauce

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes

The rice pudding can be served hot, warm, or cold; it will get thicker as it cools. The sauce can be made up to 3 days in advance and kept covered in the refrigerator until ready to use. If you have any Canela, those oversized soft Mexican cinnamon sticks, this is the place to use it.

Ingredients

For the Arroz Con Leche:

For the Strawberry Sauce

Instructions

  1. Heat the oven to 325°F and arrange a rack in the middle.
  2. Combine all the ingredients (except the strawberry sauce ingredients) in a 2-quart baking dish. Stir well.
  3. Cover with parchment paper and then foil. Bake for 1 hour. Remove parchment and foil and stir. Bake uncovered for 30 minutes more or until rice is tender. Sprinkle with ground cinnamon if you'd like.
  4. For the strawberry sauce, combine half of the chopped strawberries and the remaining ingredients in a small saucepan. Bring to a boil over medium heat. Cook gently, stirring occasionally until strawberries have broken down and sauce is thickened, about 5 minutes. Let cool slightly, then add remaining chopped strawberries.
  5. Serve rice pudding warm, room tempearture, or cold with a generous spoonful of strawberries on top.

Notes

    1. Zest Best Practices: When peeling the orange zest, try to get only the bright orange skin. Avoid the white "pith" underneath, as it can add a bitter note to the pudding during the long bake.
    2. Make-Ahead: This is a fantastic "party prep" dessert. You can bake the pudding a day early and keep it in the fridge. Just remember that it sets firmly when cold.
    3. Rinse the Rice: For a less sticky pudding, rinse your long-grain rice under cold water until the water runs clear before adding it to the baking dish. This removes excess surface starch.
    4. Leftovers: Store the sauce and the pudding in separate airtight containers. If stored together, the strawberry juices will bleed into the white rice, which tastes fine but loses that beautiful visual contrast.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 254Total Fat: 19gSaturated Fat: 12gUnsaturated Fat: 7gCholesterol: 57mgSodium: 131mgCarbohydrates: 18gFiber: 2gSugar: 9gProtein: 3g

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© Kate Ramos
Cuisine: Mexican / Category: dessert

Buñuelos {Mexican Sugar Crisps with Anise Seed}

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Christmas is coming up and you know what that means….

PRESENTS!!!—say my kids.

EGGNOG!!!—says me.

Buñuelos {Mexican Sugar Crisps with Anise Seed}

In all seriousness, my children have no idea why we celebrate Christmas. Not that I’m all religious and stuff (clearly I’m not, otherwise my kids might have a clue about the Christ part) but how did I raise such jackanapes whose only concerns are the bazillion presents they asked Santa for (including an IPAD, an IPOD, and a horse—sorry Suri Cruise, not gonna happen).

Buñuelo Dough

I found a lovely Christmas book by Margaret Wise Brown at the library last week and brought it home for the children. Margaret Wise Brown, of Goodnight Moon fame, knows a thing or two about retelling a tale in a way kids can understand so I thought it would be a good introduction to the nativity story. After reading the book we talked about how Christmas is like a birthday party for Jesus and we give each other presents to celebrate his birthday and to honor him. And then I patted myself on the back for a job well done and checked “teach kids about the real meaning of Christmas” off my to-do list.

Buñuelo Dough

The next day the topic came up again as the four of us were eating lunch when the Professor mentioned something about church, or God, or I don’t know something religious (I wasn’t really listening) and Louisa said in a shocked manner, “Is that why you picked out that book? Cause it’s about Jesus?” “Christmas isn’t about Jesus, it’s about Santa Claus!”

Buñuelo Dough

I don’t know where I went wrong but it has taken a very dramatic turn for the worse because I’ve actually heard myself saying things like, “If you guys don’t start behaving, Santa’s not going to bring you any presents! I mean none!!” Which is a total freakin’ lie because everyone knows the only folks Santa doesn’t bring presents to are lonely adults and poor people. Santa’s nothing like Jesus, I’ll tell you that much.

Buñuelos {Mexican Sugar Crisps with Anise Seed}

This would be much easier if Christmas could be a little more like Thanksgiving and center itself around food. Now that I can talk about. Take these crispy little buñuelos for example. In Mexico these are a Christmas staple. You’ll see stacks of these puffy fried pastries on food carts and in vendor’s stalls ready for shoppers to scoop up for their Christmas parties or simply to snack on as they stroll.

Buñuelos {Mexican Sugar Crisps with Anise Seed}

Most of the time they are served drenched in a sweet piloncillo syrup but these I’ve loaded with crunchy sugar and toasted anise seed. They are a crumbly, delicious mess and you must make them this holiday season. They may take a bit of a commitment but they are, without question, much easier than explaining Christmas to your children.

Buñuelos {Mexican Sugar Crisps with Anise Seed}

 

Buñuelos are popular Mexican street food during the holidays. They are crispy, fried dough, kind of like a funnel cake, but with anise seed and sugar.

Buñuelos {Mexican Sugar Crisps with Anise Seed}

Yield: 12-15 Servings

Buñuelos are popular Mexican street food during the holidays. They are crispy, fried dough, kind of like a funnel cake, but with anise seed and sugar.

Ingredients

  • 2 3/4 cups white whole wheat flour
  • 1 tablespoon plus 1/2 cup granulated sugar, divided
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 cup orange juice
  • 2 large eggs, beaten
  • 1/2 cup lard, cut into small pieces
  • 1 tablespoon toasted anise seeds
  • 2 cups vegetable oil, for frying

Instructions

  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, the 1 tablespoon of sugar, baking powder, and salt. Make a well in the middle and add the orange juice and eggs.
  2. Begin mixing on low for 1-2 minutes. Slowly add pieces of lard, a couple at a time. Once all the lard has been added, increase speed to medium and knead 10-12 minutes.
  3. Butter a large bowl and add the dough to the bowl. Cover with plastic wrap and let rest 1 hour.
  4. Remove dough from bowl and divide into 12-15 pieces. Roll each piece into a ball and cover them with a clean kitchen towel.
  5. Roll each ball into a circle as thin as possible. Try to get them the width of construction paper without tearing. Let the circles sit out on the counter to dry slightly, about 30 minutes.
  6. Line a baking sheet with paper towels and set aside. Heat oil in a large frying pan until hot, but not smoking. Add one dough circle at a time to the oil and fry until brown on one side, about 4 minutes. Carefully flip and brown the other side. Transfer buñuelo to the prepared baking sheet and sprinkle with about 3 tablespoons of sugar and 1/8 teaspoon of anise seeds while still warm. Repeat with the remaining dough.
  7. Eat immediately or let cool completely then store in an airtight container at room temperature for up to 5 days.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

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

© Kate Ramos

Mini Pan de Muerto Recipe With Sweet Tropical Fruit

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This mini pan de muerto recipe is an advanced project for those who want to immerse themselves in the flavors and traditions of Día de los Muertos. These small, round loaves are soft and fragrant with orange blossom water, orange zest, and studded with pieces of dried tropical fruit.

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

This recipe was first posted in 2014 and has been updated with new, clearer instructions.

A plate of tropical fruit pan de muertos

Today’s recipe, like my homemade pumpkin spice pan de muerto, traditional pan de muerto, or chocolate-anise pan de muerto  is not a quick or simple task. It’s a recipe that asks for your full attention, patience, and a willingness to embrace tradition.

But the reward is a golden brown, slightly chewy, beautifully decorated bread that honors Mexican culture and fills your kitchen with the aroma of a panadería. If you’re ready for a rewarding challenge and want to create something truly special for your Día de los Muertos altar or family table, this is the recipe to tackle.

A Flavorful Bread For Day of The Dead

Pan de muerto is a recipe meant for celebration—a bread that’s as much about the process as it is about the finished loaf. Shaping the bone-shaped pieces, using orange blossom water, and (in this case) kneading in dried fruit all connect you to the deeper symbolism of Día de los Muertos. I strongly encourage you to take your time, enjoy the ritual, and know that every step brings you closer to a delicious bread with a special meaning for your family and community.

  • Shaping the iconic bone and skull designs is a hands-on, creative process.
  • While not traditional, dried tropical fruit adds bursts of color and flavor throughout the bread.
  • The scent of orange blossom water is pure pan dulce magic.
  • Perfect for advanced bakers who want to honor tradition and their loved ones.
  • The mini size means everyone gets their own sweet treat to celebrate with.
  • Make it a party and whip up a batch of marigold margaritas while you bake!

Cooking Tip: Don’t rush the rise! Place the dough in a large bowl, cover with plastic wrap or cling wrap, and let it rise in a warm place until fully doubled. This step is essential for achieving the right texture and structure in your traditional Mexican bread. If your kitchen is cool, let the dough rise a little longer, or set it near a slightly warm oven for best results.

A loaf of pan de muertos next to marigolds

Key Ingredients & Why You Need Them

  • All purpose flour: Just like with my homemade conchas, we are using all purpose flour for a soft crumb.
  • Active dry yeast: This is very similar to how I make to my Rosca de Reyes and dulce de leche sweet rolls. Combining the yeast with all the ingredients protects it and helps it rise.
  • Orange blossom water: I strongly encourage you to seek this out—it’s what gives pan de muerto its unmistakable aroma and flavor. Substitute with fresh orange juice if needed, but the result will be different (still delicious!).
  • Eggs: Room temperature eggs help create a tender, rich crumb and give the bread its golden color.
  • Unsalted butter: I recommend using unsalted butter at room temperature for a soft, supple dough and for brushing the finished loaves.
  • Dried tropical fruit: I use chopped dried tropical fruit—kiwi, mango, pineapple, and papaya. It brings sweetness, color, and a festive touch to every bite.
  • Kosher salt: Balances the sweetness and enhances the complexity of flavors.
  • Sugar: Used in the dough and sprinkled on top for that classic sugary crust.
All the ingredients you need to make tropical fruit pan de muerto

Choosing Your Dried Fruit To Mix Into The Dough

While not traditional, dried tropical fruit adds a jeweled look and chewy bits of flavor to these mini pan de muerto loaves. You can often find a mixture of dried tropical fruits in the produce section at most grocery stores. at Latin markets, especially in the weeks leading up to Día de los Muertos and around the holidays. If you can’t find a mixture substitute with just dried mangos or pineapple (which are easier to find) or candied citrus peel, chopped into smaller pieces.

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In Photos: Making Mini Pan de Muerto

Start by warming your milk in a small saucepan until it’s just above room temperature (105–115°F). Pour it into the bowl of a stand mixer and add all the remaining ingredients, except the butter and dried fruit.

On low mix until the dough comes together. Increase the speed to medium and knead for 1 minute. Stop the mixer. If the dough seems too sticky, is like really thick cake batter, and not pulling away from the sides of the bowl at all, add more flour, 1/2 cup at a time until the dough is soft and a little sticky but firm enough that it is starting to pull away from the sides of the bowl, but not clean the sides or pull away from the bottom of the bowl.

Return the mixer to medium and start adding the 1 stick of butter 1 small piece at a time, letting the first one blend in before adding the next. Once all the butter is added, continue kneading for about 5 more minutes on medium speed.

Let rise in a greased bowl until doubled in size.

the whole dried tropical fruit before being added
The dough with the chopped tropical fruit on top

Sprinkle the chopped tropical fruit on top and fold the dough over the fruit. Knead the dough on the counter until the fruit is evenly distributed. Return to the greased bowl, cover with plastic wrap, and let it rise again for another 1-2 hours.

Shaping The Loaves

To shape the pan de muerto into the traditional skull and bones decorated loaves:

Cut the dough into one 12-ounce piece (this will be for the decorations) and twelve (4-5 ounce) pieces (these will be for the loaves).

Shape these twelve pieces into balls and place on 2 large baking sheets lined with parchment paper. Press down on the balls to flatten into discs.

the piece of dough with flour sprinkled on top

Sprinkle 2 tablespoons of flour over the remaining piece of dough and knead it in with your hands on the counter. This piece will be used for the decorations and needs to be stiffer. Divide this piece of dough into 36 equal pieces.

Roll 12 of them into balls for the skulls.

the dough shaped into skulls and bones to decorate the bread

Shape the remaining pieces into snakes then create three indentations in each by rolling it back and forth with your fingers to create a bone shape.

Brush the top of each loaf with water in a line across the loaf. Attach one bone using the water to adhere. Brush another line of water across the loaf criss-crossing where you placed the first bone and adhere the second bone to the top of each loaf. Brush the spot on top of each loaf where they meet with water and adhere the skull to each loaf.

Cover the bread with a clean kitchen cloth and let rise again, another 1-2 hours.

Bake the pan de muertos at 350°F for about 30-35 minutes or until bread is firm, golden brown and sounds hollow when you tap on the bottom of the loaf. Transfer loaves to a wire rack and let cool.

the breads after being baked on a baking sheet
the bread next to melted butter and sugar

Decorate: Brush the top of the loaves with melted butter and while holding each loaf over a bowl to catch any sugar, sprinkle the loaves generously with more sugar or sesame seeds.

Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.

the bread on a plate next to pink flowers
The bread on a brown plate next to pink and orange flowers

The Symbolism of Pan de Muerto

Pan de muerto is more than just a sweet bread—it’s a symbol of remembrance and celebration in Mexican culture. The round shape represents the circle of life, the bone-shaped pieces on top of the loaf symbolize the deceased, and the small ball in the center stands for the skull.

This traditional bread is an important part of the day of the dead celebration, placed on altars and shared with family members to honor those who have passed. Alongside sugar skulls and other day of the dead crafts like paper flowers and smudge sticks, pan de muerto brings warmth, memory, and connection to Día de los Muertos on November 1st and 2nd.

Baking these sweet little breads (like making these chocolate Calaveras) is a way to keep heritage alive, to teach the next generation about the meaning behind the celebration, and to create a delicious bread that’s as beautiful as it is meaningful. I hope this recipe inspires you to pan de muerto a try and celebrate! Maybe even whip up a batch of chicken mole and throw a Day of the Dead Fiesta!

¡Feliz Día de los Muertos!

 

Mini Pan de Muertos are the sweetest little breads to celebrate Dia de los Muertos or Day of the Dead. Studded with dried tropical fruit, they shine!

Mini Pan de Muertos with Tropical Fruit

Yield: 12 Mini Loaves
Prep Time: 1 hour
Cook Time: 35 minutes
Rising Time: 6 hours
Total Time: 7 hours 35 minutes

These mini loaves are perfect for sharing but if you do have any leftover it makes pretty amazing bread pudding.

Ingredients

Instructions

  1. Combine 5 cups flour, 1 cup warm milk, 1 cup sugar, 4 eggs, 2 1/4 teaspoons yeast, 1 1/4 teaspoons salt, and 2 tablespoons orange flower water in the bowl of a stand mixer fitted with the bread hook attachment. Start on low and mix until the dough comes together. Increase the speed to medium and knead for 1 minute. Stop the mixer. If the dough seems too sticky, is like really thick cake batter, and not pulling away from the sides of the bowl at all, add more flour, 1/2 cup at a time until the dough is soft and a little sticky but firm enough that it is starting to pull away from the sides of the bowl, but not clean the sides or pull away from the bottom of the bowl.
  2. Return the mixer to medium and start adding the 1 stick of butter, 1 small piece at a time, letting the first one blend in before adding the next. Once all the butter is added, continue kneading for about 5 more minutes on medium speed.
  3. First rise: Grease a large bowl and transfer the dough to the bowl. Cover with plastice wrap and leave it in the warmest area of they kitchen until it doubles in size, about 1-3 hours.
  4. Second rise: Place dough on a clean counter and flatten into a rectangle. Sprinkle the chopped tropical fruit on top and fold the dough over the fruit. Knead the dough on the counter until the fruit is evenly distributed. Return to the greased bowl (add a bit more oil if the bowl is dry), cover with plastic wrap, and let it rise again for another 1-2 hours. (At this point you can also cover the dough with plastic wrap and let it rise overnight in the refrigerator. Just let it come to room temperature before proceeding.)
  5. Shaping: Flip the dough out on to a counter. Cut the dough into one 12-ounce piece (this will be for the decorations) and twelve (4-5 ounce) pieces (these will be for the loaves). Shape these twelve pieces into balls and place on 2 large baking sheets lined with parchment paper. Press down on the balls to flatten into discs.
  6. Sprinkle 2 tablespoons of flour over the remaining piece of dough and knead it in with your hands on the counter. This piece will be used for the decorations and needs to be stiffer. Divide this piece of dough into 36 equal pieces. Roll twelve of them into balls for the skulls. Shape the remaining pieces into snakes then create three indentations in each by rolling it back and forth with your fingers to create a bone shape.
  7. Brush the top of each loaf with water in a line across the loaf. Attach one bone using the water to adhere. Brush another line of water across the loaf criss-crossing where you placed the first bone and adhere the second bone to the top of each loaf. Brush the spot on top of each loaf where they meet with water and adhere the skull to each loaf. Cover the bread with a clean kitchen cloth and let rise again, another 1-2 hours.
  8. Bake: Heat the oven to 350°F. Once oven is hot, bake the pan de muertos for about 30-35 minutes or until bread is firm, golden brown and sounds hollow when you tap on the bottom of the loaf. and baked through. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195–200°F (90–93°C).
  9. Cool: Transfer loaves to a wire rack and let cool.
  10. Decorate: Brush the top of the loaves with melted butter and while holding each loaf over a bowl to catch any sugar, sprinkle the loaves generously with more sugar or sesame seeds.
  11. Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.

Notes

  1. Decorating: Use granulated sugar, sesame seeds, or colored sugar for topping the loaves.
  2. Equipment: A kitchen scale is very helpful for measuring out the dough to make even-sized loaves.
  3. Plan ahead: Give yourself plenty of time to make the pan de muertos. It takes at least 3 hours of rising time and sometimes up to 6 hours depending on how warm your kitchen is.
  4. Dairy-Free: Substitute plant based milk and butter for dairy-free pan de muerto.

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

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 1205Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 67mgCarbohydrates: 238gFiber: 8gSugar: 1gProtein: 32g

Did you make this recipe?

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

© Kate Ramos
Cuisine: Mexican / Category: Bread

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    Delicious Sheet Pan Chicken Fajita Nachos Recipe

    by 6 Comments

    Chicken fajita nachos recipe coming in hot! Is there anything easier, more comforting, or more universally loved than a tray of nachos loaded with juicy chicken, melted cheese, and all your favorite toppings?

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

    This recipe was first posted in 2013 and has been updated with new, clearer instructions, photos, and step-by-step video.

    chicken fajita nachos on a blue tile table

    I’ll admit: nachos don’t really need a recipe. But sometimes, we need to be reminded of the magic that can happen between crunchy chips and melty cheese. This easy recipe is my go-to for game day, Friday nights, or any time the family is craving something cheesy, crunchy and fun.

    Here’s the ultimate formula for weeknight nachos: the perfect ratio of cheese to meat to chips, plus a rainbow of toppings. We’re using my favorite chicken fajitas (grilled onions and bell peppers are a must!). The result? Nachos that rival any Mexican restaurant, with golden brown cheese, juicy chicken, and not a soggy chip in sight. And yes, nachos absolutely count as dinner—especially when topped with chicken—sometimes taking a break from worrying that every bite needs to be healthy is, honestly, healthy.

    So what are chicken fajita nachos? We start with boneless skinless chicken breasts marinated in lime juice, fresh cilantro, and homemade fajita seasoning, then grilled to perfection. Toss in grilled red onion, colorful bell peppers, then pile it all on sturdy corn chips with black beans, shredded cheese, and your favorite toppings. It’s a main dish, a great appetizer, and the perfect crowd pleaser—especially on Fridays (let your hair down!) or Saturdays (football, chillin’).

    Why You’ll Love This Recipe

    • Sheet pan nachos = quick meals, less mess
    • Juicy chicken + lots of cheese = family favorite
    • Totally customizable: mix, match, add, or subtract
    • Use leftover chicken or rotisserie chicken
    • Bubbly, golden brown melty cheese
    • Game day or weeknight dinner perfection
    • Make two pans to double for a crowd
    A hand holding up a nacho

    Serve nachos hot from the oven, loaded with your favorite salsa (I love this tomatillo-avocado salsa), sour cream, and a squeeze of lime juice.

    Ingredients You Need & Why

    • Boneless skinless chicken breasts: For juicy, flavorful chicken fajitas. You can make this in advance.
    • Lime juice + fresh cilantro: Bright, fresh flavor in your fajita mixture.
    • Olive oil: For grilling chicken and veggies; avocado oil works too.
    • Red onion, green bell pepper, red bell pepper: Classic fajita veggies, sweet and colorful.
    • Garlic, coriander, cumin, oregano, black pepper, kosher salt: Homemade fajita seasoning for extra flavor.
    • Tortilla chips: Sturdy chip = best nachos, no soggy nachos.
    • Black beans: Heartiness, protein, and the best texture.
    • Cheddar cheese: Melts perfectly; Monterey Jack and pepper jack are great too or try smoked cheddar like we do with our sweet potato nachos or creamy Oaxaca cheese.
    • Avocado, jalapeño, salsa: Favorite toppings for crunch and color.
    • Sour cream: For serving!
    All the ingredients to make nachos

    Try leftover rotisserie chicken, ground beef for beef nachos, steak and crab for fancy surf and turf nachos, or leave off the meat for veggie fajita nachos. Use green peppers or jalapeños if you want it spicier. Vegan cheese and refried beans are delicious for dairy-free eaters. Store leftovers in an airtight container.

    How To Make It

    Toss chicken breasts with lime juice, olive oil, cilantro, and homemade fajita seasoning. Grill or cook in a large skillet over medium-high heat until cooked through (6-8 minutes per side), then cut into bite-sized pieces. Grill or sauté bell peppers and red onion in a tablespoon of oil until tender.

    onions and peppers and chicken marinating
    onions and peppers and chicken after being grilled

    Preheat oven to 450°F and line a large baking sheet with parchment paper. Arrange a single layer of chips, top with half the chicken, black beans, and cheese. Repeat with a second layer. Bake until cheese melts and edges are golden brown, 8-10 minutes. Top with guacamole, shredded romaine lettuce, minced cilantro or even brown sugar jalapeño bacon (!!) and serve with salsa, sour cream, and hot sauce.

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    What To Serve With Chicken Fajita Nachos

    Having friends over to watch the game? Nachos love friends! Pair with:

    Also, find 27 of the best tequila cocktails for your next nacho night.

    chicken fajita nachos on a blue tile

    FAQs

    How do I keep nachos from getting soggy?

    Layer the main toppings (chicken, peppers, black beans, cheese) in between the chips then finish with a thick layer of cheese. This will prevent the toppings you add after baking (salsa, guacamole, sour cream) from soaking into the chips making them soggy. Lastly, make sure you’re using a good, sturdy tortilla chip. I like the Casa Sanchez brand for nachos.

    Can I prep nachos ahead?

    Grill chicken and veggies up to 3 days in advance and store in airtight containers. Assemble and bake just before serving for best results.

    Nachos are more than a recipe—they’re a happy meal, a Friday tradition, and sometimes, the perfect no-fuss dinner. For more favorite recipes and kitchen stories, sign up for my email list. Let’s make nacho nights a thing, every week!

    chicken fajita nachos on a blue tile table

    Delicious Sheet Pan Chicken Fajita Nachos Recipe

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

    Chicken fajita nachos recipe coming in hot! Is there anything easier, more comforting, or more universally loved than a tray of nachos loaded with juicy chicken, melted cheese, and all your favorite toppings?

    Ingredients

    For the Fajita Chicken

    Instructions

    For the fajita chicken:

      1. Combine the 2 chicken breasts, juice from 1 lime, the 1/2 cup chopped cilantro, the 2 cloves chopped garlic, the 1/2 teaspoon ground coriander, the 1/2 teaspoon pepper, the 1 teaspoon dried oregano, the 1 teaspoon salt, the 1 teaspoon cumin, and 2 tablespoons of the olive oil in a large bowl and toss to coat chicken breasts. Cover and refrigerate at least an hour or up to a day in advance.
      2. 30 minutes before grilling remove chicken from the refrigerator. Heat outdoor grill over medium-high heat. Clean and brush grates with oil. While grill is heating, toss the 1 large onion, and 2 bell peppers in the remaining tablespoon of olive oil and season well with salt and pepper.
      3. Place the chicken and vegetables on the preheated grill, draining & discarding any excess marinade. Grill the chicken for 5-6 minutes per side, or until cooked through with beautifully charred grill marks. The vegetables may take a few minutes longer. Grill them until they are lightly charred and tender.
      4. Let cool slightly, then cut into bite-sized pieces.

    For the nachos:

    1. Heat oven to 450°F and arrange rack in upper third of oven. Line a baking sheet with parchment paper. Place a layer of chips on the bottom, top with half of the chicken and vegetables, half of the black beans and half of the cheese. Repeat the layering; chips, chicken, beans, and cheese.
    2. Bake on the upper third rack until cheese is fully melted and just browning at the edges (8–10 minutes). Broil 30–60 seconds for extra bubbly spots.
    3. Remove and top with remaining ingredients. Serve with dollops of sour cream and pickled onions, if desired.

    Notes

    1. Bake on the upper third rack at 450°F until cheese is fully melted and just browning at the edges (8–10 minutes). Broil 30–60 seconds for extra bubbly spots.
    2. No grill? Sear marinated chicken and peppers/onions in a hot skillet until charred, or roast on a sheet pan at 450°F, then dice.
    3. Serving tip: Finish with a generous squeeze of lime and fresh cilantro for brightness.
    4. Use sturdy, restaurant‑style tortilla chips so they don’t crack under the toppings.

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    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 711Total Fat: 43gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 147mgSodium: 1177mgCarbohydrates: 39gFiber: 8gSugar: 3gProtein: 45g

    Did you make this recipe?

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

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

    Homemade Apple-Braised Shredded Beef Tamales Recipe

    by Leave a Comment

    This is my favorite beef tamales recipe! Filled with tender beef that is slowly roasted with sweet apples, onions, and guajillo chiles. The masa harina is flecked with cilantro to make a flavorful dough. These unique and special tamales are a wonderful way to celebrate with family and friends.

    I originally published this recipe in 2018 and have since added additional success tips and a video.

    This recipe is brought to you in partnership with The California Apple Commission.

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

    Tender beef, slowly roasted with apples, apple juice, and chiles make the most delicious braised beef tamales. Learn how to make them for Day of the Dead! #tamales #beeftamales #dayofthedead #diadelosmuertos

    This is my family recipe for rich and festive shredded beef tamales.

    What Are Beef Tamales?

    This beef tamales recipe is very similar to my red pork tamales, chili verde chicken tamales, and my cheese and jalapeño tamales. Each are filled a different way, and beef tamales are filled with a tender, savory shredded beef filling. They’re moist and aromatic and, with the right recipe, come out fluffy and full of succulent beef. This original recipe is also similar to Oaxacan tamales, but beef tamales are usually wrapped in dried corn husks instead of banana leaves. If you want to try to fold them up with banana leaves instead, follow the instructions in that post.

    Tamales are a culinary tradition that dates back to pre-colonial times in Mexico and Central America. The word “tamal” comes from the Nahuatl word tamalli, which means “wrapped. Mexican tamales are enjoyed all year long, but especially during the Christmas holidays. They are perfect, delicious gifts waiting to be unwrapped.

    What’s In The Meat Mixture?

    All the ingredients that goes into making apple braised beef tamales

    I love this meat filling because it’s a blend of a little sweet and a little savory. It starts with a beautiful chuck roast (or shoulder roast) that gets braised in apple juice, fresh California apples, onions, herbs, black pepper and a cinnamon stick. It takes a while but as it slowly roasts the beef becomes meltingly tender and infused with flavor.

    • The star of the show are fresh California apples. California apples are the first to hit markets in the late summer/early fall. They are picked, packed, and shipped—never stored. When you buy California apples you get fresh picked fruit every time!
    • I use Ceylon cinnamon sticks these are softer, sweeter, and more aromatic than the Cassia cinnamon sticks you typically find at the grocery store. Look for the Ceylon cinnamon sticks at your local Latin market. They are usually available in bulk and labeled canela or Mexican cinnamon.
    Tender beef, slowly roasted with apples, apple juice, and chiles make the most delicious braised beef tamales. Learn how to make them for Day of the Dead! #tamales #beeftamales #dayofthedead #diadelosmuertos

    How to Make Apple-Braised Beef Tamales Recipe

    We love plant-based Mexican food around here (I even wrote a cookbook about it). But these homemade tamales are without a doubt one of my favorites. Here’s why:

    • No fancy hard-to-find ingredients
    • No complicated sauce: Like my black bean and cheese tamales, there’s no complex mole sauce.
    • Delicious cilantro-infused masa
    • Fork tender shredded beef
    • Freezer-friendly: After thawing, they still taste fresh!
    • Makes 3 dozen tamales: Or double (or even triple) the recipe to make more! Learn more about how many tamales per person to make.
    A pot with apples and beef in it.

    Making them should in no way be intimidating. The trickiest part is the tamale assembly of filling and rolling the masa inside the corn husk but even that only takes a couple of tries before you get the hang of it. If the first few are a bit clumsy, who’s going to notice? They will still taste amazing. But here’s a couple of pointers that might help.

    Tender beef, slowly roasted with apples, apple juice, and chiles make the most delicious braised beef tamales. Learn how to make them for Day of the Dead! #tamales #beeftamales #dayofthedead #diadelosmuertos

    To make things more manageable, you can break the tamale recipe up over a couple of days by braising the meat one day and assembling the tamales the next. Better yet, invite some friends over and make it a party! Making tamales by yourself is doable, but making them with friends is the fun part.

    Before you begin, check out my list of top recommended tamales supplies to make sure you have everything you need.

    Start by soaking the corn husks in hot water. Place corn husks in a pot of boiling water then remove from the heat and let soak.

    If you don’t have a tamale steamer, you can use a large pot. Place a heat-safe large bowl or steamer basket on the bottom of the pot and fill with an inch or so of cold water. Cover with leftover corn husks and place tamales upright on top. You can also make them in an Instant pot with the steam basket insert or a slow cooker. Learn how with this post.

    Tender beef, slowly roasted with apples, apple juice, and chiles make the most delicious braised beef tamales. Learn how to make them for Day of the Dead! #tamales #beeftamales #dayofthedead #diadelosmuertos

    It is best to make the masa dough with a stand mixer with the paddle attachment or an electric mixer. Rehydrate the masa harina (masa flour) with beef broth. Then place lard with the salt and baking powder and whip. If you’d like to try these with fresh masa check out my how to make masa post.

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    Filling and rolling the tamales is a lot like making sushi, if you’ve ever done that. Spread the fluffy masa mixture and add the filling in the middle of the husk. Use the corn husk like you would the nori of the sushi roll, by pulling it towards you with one end and pulling away from you with the other, making a tight roll. Then take the folded part and seal to close.

    These tamales don’t have a sauce inside the tamales but you can serve it with green or red chile sauce.

    Tender beef, slowly roasted with apples, apple juice, and chiles make the most delicious braised beef tamales. Learn how to make them for Day of the Dead! #tamales #beeftamales #dayofthedead #diadelosmuertos

    How To Freeze Tamales

    If you want to make the tamales in advance and freeze them for the holidays, great! They will keep for up to three months in the freezer. After you steam the braised beef tamales, let them cool completely. Then pack them in freezer bags and store them in the freezer. To reheat them, place a few in a frying pan with a tablespoon or so of water. Cover and steam over medium heat until warm all the way through, about 10-15 minutes.

    A plate of apple braised beef tamales topped with cilantro

    Hungry for more? Check out these authentic tamales:

    Tender beef, slowly roasted with apples, apple juice, and chiles make the most delicious braised beef tamales. Learn how to make them for Day of the Dead! #tamales #beeftamales #dayofthedead #diadelosmuertos

    Apple-Braised Beef Tamales

    Yield: 2 dozen tamales
    Prep Time: 1 hour 20 minutes
    Cook Time: 4 hours
    Total Time: 5 hours 20 minutes

    Tender beef, slowly roasted with apples, apple juice, and chiles make the most delicious braised beef tamales. Learn how to make them for the holidays!

    Ingredients

    For the Filling:

    For the Tamales:

    Instructions

    For the Braised Beef:

    1. Heat oven to 300°F and arrange rack in the middle. Place 4 pounds boneless beef chuck roast in a large roasting pan or Dutch oven.
    2. Add remaining filling ingredients and cover baking dish with foil or cover Dutch oven with a lid.
    3. Braise beef in oven until tender and falling apart, about 3-4 hours. Remove, uncover and let sit until cool enough to handle.
    4. Remove beef to a large plate. Strain cooking liquid through a fine mesh sieve into a large bowl, reserving solids. Discard any thyme sprigs, cinnamon stick, and bay leaves.
    5. Shred beef into bite-sized pieces. Add vegetables from the braising liquid to the beef and mix to combine. Save the cooking liquid for the masa.

    To make the Tamales:

    1. Place husks in a pot and cover with water. Bring to a boil, remove from heat and let soak for at least 30 minutes. Use a heavy plate to submerge husks in water.
    2. Combine reserved braising liquid and broth in a medium saucepan and bring to a boil. Remove from heat.
    3. Rehydrate masa harina. Place masa harina in a large heat-proof bowl and pour 6 cups of the broth over the 6 cups of masa harina. Stir until masa is evenly moist. If it is still really dry add another cup of broth. Save remaining for adding later. Cover bowl with plastic wrap until ready to let rehydrate.
    4. Beat fat. Place 1 1/2 cups lard (or which ever fat you are using) in the bowl of a stand mixer fitted with a paddle attachment. Beat on high until light and fluffy, about a minute.
    5. Add remaining ingredients. Add 1/2 cup minced cilantro, 2 tablespoons baking powder and 1 tablespoon salt and continue beating until light and fluffy, about a minute more. Turn off the mixer and scrape down the sides of the bowl with a rubber spatula.
    6. Slowly add in masa. Turn mixer back on medium speed. Start adding rehydrated masa dough a handful at a time, letting it whip in before adding the next. You want to really beat the dough and incorporate a lot of air. Keep adding the masa until all the dough is added. Add more broth if necessary. Stop the mixer and feel the dough, it should be light and fluffy like whipped mashed potatoes, maybe even a bit wetter than that. If it is still too dry, add more broth, 1/2 cup at a time until it is almost soupy. It will stiffen as it sits so it is better to be on the wet side.
    7. To Assemble: Fill a tamales steamer with water just until it reaches the rack where the tamales will sit. Use a few of the small or ripped soaked corn husks to line the rack. Cover and bring to a boil over medium-high heat. Once boiling, turn heat to medium and keep covered.
    8. Dry a soaked corn husk with a clean kitchen towel. Hold the corn husk with the wide end toward you. Using a large spoon or tamale spreader, evenly spread about ½ cup masa from the middle of the husk down leaving about ½-inch border on the sides.
    9. Place about 3-4 tablespoons of the beef mixture down the middle.
    10. Fold one side of masa over the filling until the two edges of the corn husk meet, and holding onto one side of corn husk, pull the other side toward the middle to press the two edges of masa together. Fold the pointy end of the corn husk up over the large end, and place on a clean baking sheet. Repeat with remaining corn husks, masa, and filling. You can use a piece of corn husk to tie the tamales and prevent them from opening, but it is not necessary.
    11. Place tamales vertically, open-side up in the tamale steamer, keeping them snug in the pot so they don't unravel during cooking. Make sure water is at a steady simmer and producing lots of steam. Cover tightly and steam until masa is cooked through and not doughy in the middle, about 1 hour. Check occasionally and add more water if the pot looks dry.
    12. Remove from heat and let sit, covered, 5 to 10 minutes before removing from the pot. Tamales can also be left in the pot, covered with a clean towel (and then covered with the steamer lid) for up to an hour before serving. They will stay warm and soft if you want to make them in advance.

    Notes

      1. Masa Consistency: The masa dough should be spreadable but not runny. If it's too dry, add more broth; if it's too wet, add a little more masa harina.
      2. Spicy: For spicier tamales, add a serrano or jalapeño pepper (or two) to the braising liquid.
      3. Sides: Pair them with refried beans and a simple salad for a complete meal.
      4. Make Ahead: The braised beef filling can be made a day or two in advance, making tamales assembly quicker.

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    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: tamales

    Easy & Quick New Potato and Swiss Chard Tacos Recipe

    by Leave a Comment

    There’s something magical about a taco recipe that’s simple, comforting, and packed with flavor. These new potato and chard tacos are all that and more.

    I originally published this recipe in 2011 and have since added new photos, a video and more helpful success tips.

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

    Inspired by family meals we used to whip up between shifts when I was a sous chef, these tacos are quick to make, satisfying without being heavy, and budget-friendly. Frankly, they just hit the spot.

    These staff meals were always last minute affairs, prepared by whoever had enough time between filling straggling lunch orders and prepping for dinner rush.

    Everyone had their specialty, the one thing they always made. I was always pasta, Oaxaca was always Chilaquiles, Antonio burgers, and Alejandro chard tacos.

    Alejandro was stealth in his cooking. You’d be working, thinking about how starving you were and the next thing you knew he’d be handing you a plate of warm tacos. Sometimes he would beef them up with mushrooms, roasted sweet potato, or potato, but often they were simply braised swiss chard with lots of chile flakes and a generous sprinkling of queso fresco on top to cool the heat. 

    He would slowly braise the rainbow-stemed greens with sweet onions and garlic while warming the corn tortillas over the wood-fired grill. We would eat them as quickly as possible, juice running down our arms into our chef coats.

    There was something incredibly satisfying about those ten minutes of the day when we were all silent, hovering over our tacos, thinking our own thoughts. Inevitably one person would finish, toss their plate in the dish pile and it was back to work.

    I love whipping up a batch of my pink chia seed lemonade to serve with these tacos. Especially in the summertime when we all need a bit more refreshment (have you tried it before? It’s a MUST!)

    Ingredients for New Potato and Chard Tacos

    Each ingredient in this recipe plays a key role in creating a taco that’s both flavorful and nourishing:

    • Olive oil: Helps create a golden, crispy texture on the potatoes while sautéing the onions to sweet perfection.
    • Yellow onion: Adds a subtle sweetness and depth of flavor to the filling.
    • New potatoes: The star of the show! Their creamy texture and mild flavor make these tacos irresistible, just like they do in our Pambazo sandwiches.
    • Garlic clove: Just one clove infuses the dish with a warm, savory aroma.
    • Swiss chard: A leafy green that balances the richness of the potatoes with its earthy, slightly bitter flavor. Use the leaves as well as the stems. Trim the end of the stems and then thinly slice the rest.
    • Red chile flakes: A pinch of heat to wake up your taste buds—adjust to your spice preference.
    • Warm tortillas: The perfect vessel for the filling, adding a soft, slightly smoky touch. See this post for how to keep tortillas fresher, longer.
    • Sour Cream, queso fresco, salsa: Toppings that bring all the flavors together. Not authentic, but this cilantro chimichurri is really good on these tacos.

    How to Make New Potato and Chard Tacos

    1. Sauté the Onion: Heat vegetable oil in a large skillet over medium-high heat. Add diced onion, season with a teaspoon of salt and black pepper, and cook until translucent.
    2. Cook the Potatoes: Add the diced new potatoes to the skillet. Stir occasionally, allowing them to cook in a single layer for even browning. Cook until golden and tender.
    3. Add Garlic and Chard: Stir in the minced garlic cloves and cook for about a minute. Gradually add the chopped chard, stirring as it wilts. Keep adding handfuls until all the chard is tender.
    4. Season and Finish: Sprinkle in the red pepper flakes and adjust seasoning with additional salt and black pepper to taste.
    5. Assemble the Tacos: Fill warmed tortillas with the potato mixture. Top with sour cream, queso fresco, pickled red onions, and/or your favorite salsa as desired.

    How to Serve New Potato and Chard Tacos

    Arrange them on a large platter for a family-style meal and pair with sides like black beans, salsa verde, pickled red onions, or creamy avocados for a complete dinner. For drinks, whip up a batch of cranberry agua fresca or this super delicious tamarind agua fresca. For a cocktail option, try my pink grapefruit Spanish gin tonic.

    If you’d like more Mexican side dishes and drinks, I’ve got 37 more ideas right here.

    Common Question: Can I Use Other Greens?

    Absolutely! If you don’t have Swiss chard on hand, you can substitute with fresh spinach, kale, or any leafy greens you like.

    Variations to Try

    • Sweet potato tacos: Swap new potatoes for diced sweet potatoes for a slightly sweeter, nutrient-packed version.
    • Add protein: Toss in black beans or pinto beans for an extra boost of plant-based protein.
    • Cheesy upgrade: Use cotija cheese or Mexican queso fresco instead of sour cream for a tangy, salty twist.
    • Spice it up: Add poblano pepper or a thinly sliced jalapeño for heat.

    Looking for more meat-free options? Check out these 44 meat-free Mexican recipes

    New Potato and Chard Tacos

    New Potato and Chard Tacos

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

    There’s something magical about a taco recipe that’s simple, comforting, and packed with flavor. These new potato and chard tacos are all that and more.

    Ingredients

    Instructions

    1. Remove the stems from the chard. Trim the ends of the stems then thinly slice. Chop the chard into largish pieces.
    2. Heat 5 tablespoonss oil in a large frying pan over medium-high heat. Add 1 chopped onion and season with 2 teaspoons kosher salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until translucent.
    3. Lower heat to medium and add 2 pounds diced new potatoes and cook, stirring occasionally, until golden. Add 1 clove minced garlic and cook a minute more. Add the chard stems and leaves a little at a time. It will shrink as it cooks, keep stirring and adding handfuls of chard. Once chard is tender, about 3 minutes, add 1/4 teaspoon chile flakes and season with salt and pepper.
    4. Fill warm tortillas with potato-chard mixture, top with a bit of sour cream or a crumbling of queso fresco, if you'd like (or leave it off if you want to keep these tacos vegan) and a spoonful of your favorite salsa.

    Notes

      1. Vegan Option: Skip the sour cream and queso fresco to keep these tacos completely vegan. They’re just as delicious topped with salsa or guacamole.
      2. Chard Variations: You can use Swiss chard or a different type of greens for this recipe. Try kale, spinach, collard greens, or beet greens.
      3. Serving Suggestion: Pair these tacos with pickled red onions, a side of Mexican rice or refried beans for a complete meal.
      4. Make Ahead Tip: The potato and chard filling can be made a day ahead and reheated when you’re ready to serve. Store it in an airtight container in the refrigerator.

    YouTube video

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    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 201Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 46mgSodium: 723mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 13g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: tacos

    Easy Meatless Taco Salad Recipe with Black Beans

    by Leave a Comment

    When it comes to easy, healthy, and satisfying meals, this meatless taco salad recipe checks all the boxes. Packed with bold flavors, fresh veggies, and hearty black beans, it’s the perfect option for meal prep!

    This post was first published in 2011 and have since added new photos, a video, and tips for success.

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

    A plate of meatless taco salad with a for taking a bite out of the salad.

    Whether you’re following a vegetarian or heart-healthy diet or just love veggies, this salad is sure to become a new favorite in your dinner rotation—it’s definitely one of ours. In fact, while we love a good meat and potatoes dinner, most weeknight meals at our house are a light soup, a veggie-based pasta, or a big dinner-style salad like this one with lots of toppings. Let’s dive in and discover why this recipe deserves a spot on your table too!

    The process is a lot like my healthy ground turkey taco salad or my Mexican tuna salad but involves cooking the black beans from scratch. This is totally optional, but I happen to think, makes the ultimate taco salad experience.

    Here’s Why You’ll Love This Meatless Taco Salad Recipe

    1. Packed with Flavor: From the smoky chili powder to the tangy lime juice in the creamy dressing, every bite is bursting with bold, zesty flavors.
    2. Healthy and Hearty: Black beans and fresh vegetables provide plant-based protein and nutritional powerhouses to keep you full and energized.
    3. Customizable: Add your favorite taco toppings like cheddar cheese, crispy tortilla strips, or even lentil taco meat to make it your own.
    4. Perfect for Meal Prep: The components can be made ahead and stored in an airtight container, making it easy to assemble a quick and healthy taco salad on a busy day.

    Grab These Ingredients

    Here’s everything you’ll need to whip up this delicious salad:

    For the Dressing:

    • Mayonnaise (or sour cream or Mexican crema): Adds creaminess to the dressing. Try vegan sour cream for a plant-based option
    • Green salsa: Brings tangy, slightly spicy flavor
    • Fresh lime juice: Brightens up the dressing and ties the flavors together
    • Chopped cilantro: Adds a fresh, herbaceous touch
    • Kosher salt and sugar: Balances the flavors perfectly

    For the Salad:

    • Vegetable oil: For sautéing the aromatics for the beans. Olive oil works too!
    • Red onion, jalapeño, and garlic: The base for a flavorful bean mixture
    • Chili powder: Adds smoky, slightly spicy depth to the beans
    • Dried black beans: A plant-based protein and the star of the salad
    • Romaine lettuce, kale, cabbage: Use a combination or just one of these. Crisp lettuce that’s perfect for holding all the toppings
    • Red onions
    • Cherry tomatoes, radish and avocados: Fresh veggies that add sweetness and creaminess. Mix and match or use all of them.
    • Tortilla chips: For crunch and texture. Use crumbled tostadas or crispy tortilla strips for variety
    • Cilantro leaves, queso fresco, pepitas, micro greens : A few crunchy and creamy garnishes to tie everything together. These are optional but, in my opinion, you can never have enough garnishes.
    Two plates of taco salad on a wood table with two napkins.

    Start the Beans, Then Make the Salad

    To make this meatless taco salad recipe, start with the beans. This is the same process we use to make our sofrito black beans. If you’re short on time, feel free to substitute with canned black beans. I love using dried beans cooked from scratch for the best flavor and texture, plus having a pot of beans hanging out is always a good idea.

    While the beans are simmering, whisk together the dressing ingredients in a medium bowl. The tangy, creamy dressing can be made up to five days in advance, so it’s perfect for meal prep.

    When the beans are ready, assemble the salad. Divide the romaine lettuce among four bowls, then top with the beans, cherry tomatoes, diced avocados, and tortilla chips. Drizzle each bowl with the creamy dressing and garnish with fresh cilantro. Serve immediately and enjoy!

    FAQs

    Can I make this salad vegan?

    Absolutely! Swap the mayonnaise for vegan sour cream and leave off the cheese or use vegan cheese.

    How do I store leftovers?

    Store the beans, dressing, and salad components separately in airtight containers in the fridge. Assemble the salad just before serving to keep it fresh and crisp.

    Can I use other beans?

    Yes! Pinto beans, kidney beans, or even lentils work great in this recipe.

    Can I make this spicier?

    Add a pinch of cayenne pepper or a diced chipotle pepper to the beans for an extra kick.

    What are some other dressing options?

    You could try this creamy avocado dressing or our favorite cilantro pesto vinaigrette.

    What to Serve With It

    This vegetarian taco salad is a complete meal on its own, but you can pair it with:

    This meatless taco salad recipe is a fresh, flavorful, and healthy meal that’s easy to make and perfect for any occasion. Whether you’re serving it as a quick family dinner or prepping it ahead for the week, it’s sure to become a long-time favorite. Don’t forget to save this recipe!

    Easy Meatless Taco Salad Recipe with Black Beans

    Easy Meatless Taco Salad Recipe with Black Beans

    Yield: 4-6 servings
    Prep Time: 40 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 40 minutes

    When it comes to easy, healthy, and satisfying meals, this meatless taco salad recipe checks all the boxes. Packed with bold flavors, fresh veggies, and hearty black beans, it’s the perfect option for meal prep!

    Ingredients

    For the Dressing:

    For the Salad:

    • 2 tablespoons vegetable oil
    • 1 red onion, diced
    • 1 jalapeño, seeded and minced
    • 1 garlic clove, minced
    • 2 tablespoons chile powder
    • 1 cup dried black beans, preferably soaked overnight
    • 1 small head romaine lettuce, washed, dried and torn into bite-sized pieces
    • 1 cup cherry tomatoes, halved
    • 1 ripe avocado, diced
    • 1 small bag tortilla chips
    • 1/4 bunch cilantro leaves
    • 1/2 medium red onion, thinly sliced
    • 2 cups thinly sliced red cabbage
    • 4-5 radishes, thinly sliced
    • 2 cups baby kale
    • Roasted, salted pumpkin seeds, crumbled queso fresco (optional)

    Instructions

    For the Dressing:

    1. Combine all ingredients in a medium bowl and whisk until smooth. Taste and season with more salt as needed. Cover and refrigerate until ready to use. Dressing can be made up to 5 days in advance.

    For the Salad:

    1. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Once shimmering, add 1 diced onion, 1 minced jalapeño, and 1 clove minced garlic. Cook, stirring occasionally, until tender, but not brown.
    2. Add 2 tablespoons chile powder and cook 30 seconds more. Add 1 cup dried black beans and a generous pinch of salt. Add enough water to cover by at least 3 inches and bring to a boil. Reduce heat to a simmer and cook, covered, until beans are tender, 1-2 hours. Season with salt and set aside to cool slightly.
    3. Divide lettuce, kale, and cabbage among four large salad bowls. Using a slotted spoon, remove beans from pot, letting excess liquid drip back into pot and top lettuce with beans.
    4. Garnish with tomatoes, avocados, radishes, red onion and cilantro. Sprinkle pumpkin seeds and queso fresco on top if you'd like. Crush tortilla chips and add to each salad bowl. Drizzle each with dressing and place remaining dressing on the table for passing.

    Notes

    1. Dressing substitutions: For a dairy-free option, use mayonnaise instead of the sour cream. For a vegan option, use vegan sour cream. You can also use Mexican crema which is a bit thinner and not so sour.
    2. Black beans: If using dried black beans, it's best to soak them overnight in water but if you forget, that's okay they will just take a bit longer to cook. If you are short on time, use 1 can drained and rinsed canned black beans.
    3. Veggie substitutions: I love this combo of veggies but feel free to substitute for your favorites.
    4. Make ahead: The dressing and beans can be made up to 5 days in advance and kept in the fridge until ready to use. You can also prep the salad ingredients and keep them in a separate container until you're ready to eat.

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    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 145Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 14mgSodium: 256mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 6g

    Did you make this recipe?

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

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

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

    by 1 Comment

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

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

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

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

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

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

    Tell Me About This Pan de Muerto Recipe

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

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

    You Need These Ingredients

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

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

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

    Make A Sponge

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

    The sponge in a blue pot all bubbly

    Now Mix The Bread Dough

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

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

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

    First Rise

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

    Second Rise

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

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

    Shaping The Dough

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

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

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

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

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

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

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

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

    Baking The Bread

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

    Decorate The Loaf

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

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

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

    More Día de los Muertos Ideas

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

    Pan de Muerto Recipe

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

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

    Ingredients

    Instructions

    1. Make sponge: Heat milk to 110°F-115°F either in a saucepan on the stove or in 30-second increments in the microwave. The milk should be just warm to the touch, not hot. Pour into a small bowl and whisk in the 4 teaspoons yeast and 1/2 cup flour. Let sit in the warmest area of your kitchen for about 20-30 minutes, until it puffs up to about double its volume.
    2. Mix the dough: Place the stick of room temperature butter in the bowl of the stand mixer fitted with the paddle attachment and beat on medium until fluffy. Add the cup of sugar and beat for 3-4 more minutes. Add the 4 room temperature eggs one at a time, letting the first one incorporate before adding the next. Then add the orange zest and juice, the teaspoon anise seeds, the 1 1/4 teaspoons kosher salt, and the teaspoon of orange flower water (if using).
    3. Mix in the flour: Add the flour 1/2 cup at a time until a soft and sticky dough forms. You want it to be on the wet side but not so soft it is like cake batter. It should be like the consistency of soft Play-Doh and sticky.
    4. Knead: If you'd like you can switch to the dough hook at this point and increase the speed to medium. Knead the dough for 7-10 minutes or until the dough pulls away from the sides of the bowl and is elastic and sticky.
    5. First rise: Grease a large bowl and transfer the dough to the bowl. Cover with plastice wrap and leave it in the warmest area of they kitchen until it doubles in size, about 1-3 hours.
    6. Second rise: Punch the dough down with your fist, flip it over, cover and let it rise again for another 1-2 hours. (At this point you can also cover the dough with plastic wrap and let it rise overnight in the refrigerator. Just let it come to room temperature before proceeding.)
    7. Shaping: Lightly flour a work surface and flip the dough out. Cut the dough into one 8-ounce piece (this will be for the decorations) and three 14-15 ounce pieces (these will be for the loaves). Shape the three larger pieces into balls and place on a large baking sheet lined with parchment paper. If you don't have a baking sheet large enough, use 2 baking sheets. Press down on the balls to flatten into discs.
    8. Add 3 tablespoons of flour to the remaining piece of dough and knead it in. This piece will be used for the decorations and needs to be stiffer. Divide this piece of dough into 9 equal pieces. Roll three of them into balls for the skull. Shape the remaining pieces into snakes then create three indentations in each by rolling it back and forth with your fingers to create a bone shape.
    9. Brush the top of each loaf with water in a line across the loaf. Attach one bone using the water to adhere. Brush another line of water across the loaf criss-crossing where you placed the first bone and adhere the second bone to the top of each loaf. Brush the spot on top of each loaf where they meet with water and adhere the skull to each loaf. Cover the bread with a clean kitchen cloth and let rise again, another 1-2 hours.
    10. Bake: Heat the oven to 350°F. Bake for about 30-35 minutes or until bread is firm, golden brown and sounds hollow when you tap on the bottom of the loaf. and baked through. The loaf should sound hollow when you tap on the bottom. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195–200°F (90–93°C).
    11. Cool: Transfer loaves to a wire rack and let cool.
    12. Decorate: Brush the top of the loaves with melted butter and while holding each loaf over a bowl to catch any sugar, sprinkle the loaves generously with the superfine sugar or sesame seeds.
    13. Cover leftover bread tightly and store at room temperature for 6 days or in the refrigerator for up to 10 days.

    Notes

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

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

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: Bread

    Pastel Azteca Recipe {Stacked Chicken Enchiladas}

    by 7 Comments

    This Pastel Azteca recipe features layers of tender shredded chicken, creamy tomatillo sauce, melty Oaxaca cheese, and roasted poblano peppers stacked tall between crispy corn tortillas. This warm, comforting dish is a family-style recipe that makes everyone happy.

    Recipe first posted on May 17, 2017 and last updated with clearer instructions and new images on May 21, 2024.

    An overhead image of Pastel Azteca sitting on a wire rack.

    Pastel Azteca also known as, Budín Azteca, is a popular dish throughout Mexico. It is quintessential comfort food that the moment you start thinking about it, you just can’t stop until you get that first bite.

    It is seriously delicious. I love how each layer reveals hidden pockets of cheese or chicken or sauce.

    Most Pastel Azteca recipes in Mexico are made with a red salsa or even mole poblano but I’m going with a creamy salsa verde giving it more of an enchiladas suizas vibe.

    If you’ve never had enchiladas suizas they have shredded chicken and cheese, in a creamy tomatillo salsa—yum, so good. Unfortunately, I don’t have a recipe for them, but my friend Karla has an excellent enchiladas suizas recipe, if you want to give them a try.

    ⭐️⭐️⭐️⭐️⭐️
    5-STAR REVIEW
    “I’ve been following you for years, my husband learned how to make Mexican food because of you. He’s Dutch and he cooks better Mexican than I do. Thank you!”

    -Sandra

    You can bake this in a single baking dish like we did with our very similar deep-dish black bean enchiladas casserole or this chipotle beef and bean enchilada casserole. But I love how the wedges of pastel Azteca look so I’m using a 9-inch springform pan for this version.

    I’ll admit upfront that it is a bit of a project, I’m going to say we’re at an intermediate level of cooking skills here, but don’t worry. I’ll walk you through step-by-step with photos and a video to help along the way.

    What Is Pastel Azteca?

    A slice of pastel Azteca on a plate with a fork next to it.

    Pastel Azteca (Aztec cake) is essentially enchiladas, where the tortillas are layered with the filling instead of rolled. Some people refer to it as Mexican lasagna. In Mexico you’ll find it with any number of fillings like rajas con crema, corn kernels, or huitlachoche. In Jalisco they make a popular version that is filled with picadillo and topped with cream, ripe avocado, and pomegranate.

    Larousse Cocina, which is like the Mexican encyclopedia of cooking, defines it as layers of tortillas bathed in sauce with filling in-between the layers, covered in cream and cheese, and baked in a dish. I mean what’s not to love about that?!

    What You’ll Need To Make This Recipe

    All the ingredients you'll need to make Pastel Azteca including tortillas, chicken, and more.

    We are essentially bringing two recipes together with this recipe. We’re making the layered goodness of Pastel Azteca but filling it with the creamy, cheesy, chicken flavors of enchiladas suizas. Here’s what you’ll need:

    • Chicken. You can use anything you want here, you need 2 pounds of chicken. If you don’t want to cook your own chicken, you can substitute rotisserie chicken or use leftover cooked chicken.
    • White onion and garlic. Aromatics to flavor the chicken.
    • Bay leaf, kosher salt, and black peppercorns. Herbs and spices to give the chicken pizazz.
    • Poblano peppers. To make our rajas, which are essentially strips of charred poblano pepper.
    • Tomatillos, serrano chiles, and cilantro. These three are the base of the green sauce. All Mexican food staples. Hopefully you can find tomatillos and serranos at your local grocery store. There’s really no good substitute for tomatillos but you can swap jalapeños for the serranos.
    • Sour cream. Or crema Mexicana if you want to be really authentic.
    • Vegetable oil. For frying the tortillas.
    • Corn tortillas. Don’t substitute flour tortillas here, they will just fall apart.
    • Queso fresco, Oaxaca cheese, and Cotija cheese. The queso fresco adds a milky chew, the Oaxaca cheese melts beautifully and the Cotija brings a tangy pop. If you can’t find these cheeses, ricotta can be swapped in for the queso fresco, Monterey Jack for the Oaxaca cheese, and Parmesan for the Cotija.
    • For serving: Shredded lettuce, ripe avocado, and more Cotija cheese. Or make a batch of my quick-pickled red onions.

    How To Make This Pastel Azteca Recipe

    step one

    First cook the chicken. In a large saucepan combine the chicken pieces, half of the sliced white onion, 2 of the garlic cloves, bay leaf, salt and peppercorns. Fill with water and bring to a simmer. Cover and cook until chicken is cooked through.

    Remove the chicken and set aside to cool. Shred into bite-sized pieces—that’s the start.

    You can absolutely use rotisserie chicken here or leftover shredded chicken. By the way, strain the broth and save it for making soup or some other glorious thing.

    Shredded chicken on a baking sheet.

    step two

    Make the rajas. Place the poblano peppers directly over the flame of your gas stove set at medium-high heat and cook, turning frequently with tongs, until well charred and blackened on all sides. Place in a bowl and cover with plastic wrap.

    Once cool enough to handle, rub the blackened skin off with your fingers or paper towel, remove the stems and seeds. I like to rinse off any leftover seeds and bits of charred skin, some think that it washes away flavor—you do what you need to.

    Slice poblanos into bite-sized strips.

    If you don’t have a gas stove, broil the peppers under the broiler or grill them.

    Two poblano peppers roasting on the gas flame of a stove.

    step three

    Make the sauce. In another large pan, combine tomatillos, the other half of the onion, the rest of the garlic, and serrano peppers just like when we make a simple salsa verde. Fill with water and simmer over medium heat until vegetables are tender, about 10-15 minutes.

    Drain the vegetable and transfer to a blender along with the cilantro and sour cream. Season with salt and blend until smooth. Taste and add more salt if needed. Pour sauce into a shallow dish like a pie plate.

    A pie dish filled with creamy green salsa.

    step four

    Fry the tortillas. Heat oil in a medium skillet until hot. Fry tortillas, one at a time until golden and crisp on both sides. Set aside on a paper towel lined baking sheet.

    Corn tortillas fried and sitting on a paper towel lined plate.

    step five

    Start the layers. Dip four of the fried tortillas in the sauce, coating both sides, and lay them in the bottom of a greased 9-inch springform pan trying to cover as much area as possible.

    Top with half of the shredded chicken, half of the poblano strips, and a third of each of the cheeses. Continue with another layer of sauce-coated tortillas, the rest of the chicken and poblanos, and another third of the cheese.

    Finally place the last sauce-coated tortillas on top, pour any remaining sauce over them, and sprinkle with the remaining cheese.

    The pastel Azteca before baking in the oven.

    *MAKE-AHEAD: This delicious meal can be layered, covered, and refrigerated up to a day in advance. Bake right before serving, perfect for busy days or entertaining.

    step six

    Bake. Transfer to a 400°F oven and bake until golden brown and bubbly, about 30 minutes.

    A pastel Azteca out of the oven sitting on a wire rack.

    step seven

    You did it! Now pull from the oven and let cool 5-10 minutes before removing the sides of the pan. Slice into wedges and serve this delicious dish while still hot with frijoles borrachos, my warm cauliflower salad, or this tangy Veracruz-style hominy.

    🌶️ Spice-level: If you’d like the sauce spicier, leave the seeds in the serrano chiles. Less spicy? Take the seeds out or use less chiles. How much heat do you like in your Mexican food? Mild, got-a-kick, or bring-the-fire-extinguisher? Leave me a comment and let me know. 🌶️

    An overhead image of Pastel Azteca sitting on a wire rack.

    Pastel Azteca

    Yield: 6-8 servings
    Prep Time: 45 minutes
    Cook Time: 1 hour 45 minutes
    Total Time: 2 hours 30 minutes

    These Stacked Enchiladas Suizas combine creamy layers of green chile-coated tortillas, poached chicken, and two kinds of cheese into the best comfort food!

    Ingredients

    Instructions

    1. Start with the chicken. Place chicken pieces, 1/2 of the onion cut into slices, 2 cloves of the garlic, the 1 bay leaf, 1 teaspoon black peppercorns and 2 teaspoons of the salt in a large saucepan.
    2. Cook the chicken. Cover with water by 2 inches and place over medium-high heat. Bring to a boil, then reduce the heat to a simmer and cook until chicken is very tender, about 40 minutes.
    3. Shred chicken. Remove chicken from broth (strain and save broth for another use) and let cool. Shred into bite-sized pieces discarding any skin or bone, season with salt, and set aside. You can do this step the day before or use store-bought rotisserie chicken.
    4. Roast poblanos. Place 2 poblano peppers over the open flame of a gas stove set to medium-high heat. Roast, turning frequently, until charred and blackened on all sides. Remove to a heatproof bowl and cover with plastic wrap. Let sit until cool enough to handle.
    5. Peel and chop poblanos. Peel off the blackened skin of the poblanos. Cut off the stem and remove the seeds. Rinse under cold water to get off any remaining bit of skin and seeds. Chop into large pieces, transfer to a bowl and season with salt.
    6. Simmer veggies for the sauce. Combine the pound of tomatillos, remaining onion half, sliced, remaining 2 garlic cloves and, the 3 serrano chiles in a large saucepan. Cover with water by an inch and bring to a boil. Reduce to a simmer and cook until vegetables are soft, about 10-15 minutes.
    7. Blend. Drain and transfer to a blender with the 1/2 cup cilantro, 3 teaspoons salt, and 1 1/2 cups sour cream. Blend on high until smooth. Be careful when blending hot liquid, cover the blender with a thick paper towel instead of the lid to prevent explosions. Pour sauce into a large pie plate or shallow baking dish. Taste and season with more salt if needed.
    8. Get ready to bake. Heat oven to 400°F and grease a 9-inch springform pan.
    9. Fry the tortillas. Heat 3/4 cup of the vegetable oil in a medium frying pan over medium heat. Once shimmering, place 1 tortilla into the oil and fry until golden on both sides, about a minute. Transfer to a baking sheet lined with paper towels, sprinkle with salt, and repeat with remaining tortillas, adding more oil 1/4 cup at a time if needed.
    10. Start layering. Dip a tortilla in the green chile sauce until coated on both sides and place in the bottom of the prepared springform pan. Continue with three more tortillas spreading them out in the bottom of the pan to cover as much surface area as possible.
    11. Stack. Top with half of the chicken, half of the poblano peppers, and a third of each cheese. Repeat with another layer of 4 sauce-coated tortillas, remaining half of the chicken, remaining half of the poblanos, and another third of the cheese. Press down on the pastel to make it all fit in the pan. Coat the remaining tortillas in the sauce and place on top and scrape any remaining sauce over the enchiladas spreading to coat evenly. Sprinkle the remaining cheese on top of the tortillas. Press down again so that nothing is overflowing. It is okay if the tortillas crack and break a little.
    12. Bake. Place the pan on a baking sheet to prevent spills and bake until the cheese is browned and the sauce is bubbling, about 30 minutes. Remove and let sit for 5 minutes before removing the sides of the pan. Sprinkle with crumbled cotija cheese if you'd like.
    13. Serve. Slice into wedges and serve garnished with ripe avocado, shredded lettuce, and more Cotija sprinkled on top. Pastel Azteca can also be cooled, wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw completely, then remove plastic wrap, cover with foil and bake at 400°F until heated through, about 20 minutes.

    Notes

      1. Tomatillo: If tomatillos aren't available, canned tomatillos (drained) can be used. The flavor won't be as bright.
      2. Side Dishes: Pastel Azteca pairs well with frijoles borrachos, warm cauliflower salad, or Veracruz-style hominy (recipes for these could be linked).
      3. Spice Adjustment: This is a very spicy sauce if you use all 3 serranos and leave them whole with the seeds. For milder, remove the seeds or use fewer chiles.
      4. Toppings: Serve with shredded lettuce, diced avocado, additional Cotija cheese, and/or quick-pickled red onions.

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    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 303Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 158mgSodium: 533mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 30g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: enchiladas

    15+ Cinco De Mayo Snacks For The Ultimate Fiesta

    by 4 Comments

    Here’s a collection of 15+ Cinco De Mayo snacks including chicken taquitos, pico de gallo, cheesy dips and all your other favorite Cinco De Mayo recipes. These simple recipes are full of Mexican-inspired flavors and are the perfect way to celebrate Mexican culture.

    This post was first published on May 1 2021, and last updated May 2, 2024.

    A hand salting a rim of a glass to make a margarita.

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

    Mine would be FULL of color—bright fuchsia, deep turquoise, marigold orange. I would have Vincente Fernandez blasting on the stereo and of course there would be a massive bar with every tequila under the sun.

    At least 20 different margaritas on offer and table after beautifully-set table of glorious Mexican food.

    Oh, I can throw an off-the-hook fiesta in my head. In reality however, our Cinco de Mayo leans heavy on the snacks.

    Ones like chipotle-lime popcorn and Mexican cucumber salad are easy to throw together and go great with my favorite margarita recipe, a few friends… and Vincente Fernandez on the stereo.

    If you have kids in the crowd make this easy 3-ingredient fruit dip, slice up some ripe fruit and watch it disappear. Seriously, kids flock to this combo like bees to honey.

    I collected 15 of our favorite Cinco De Mayo snacks and listed them below.

    These are my family’s top favorites (out of every single snack recipe I’ve ever published) and each recipe is perfect for sharing for Cinco de Mayo, 4th of July festivities, graduation parties, Father’s Day, Mother’s Day, or poolside.

    The Ultimate Snack For Any Party

    A cheese board with different types of cheeses, fruits, and snacks all around it.

    Here’s a little success tip for any celebration that makes hosting a breeze: Include a grazing board in your spread.

    Grazing boards are visually appealing, require minimal cooking, and offer variety to please different tastes. You can prep most elements in advance so you can spend less time fussing and more time enjoying the party. 

    For your Cinco de Mayo celebration, assemble a Mexican-inspired board with small bowls of your favorite dips (salsa, guacamole, queso), chips, crudités (think sliced sweet peppers, jicama), olives, etc. See my post on the ultimate Mexican cheese board for inspiration.

    15 Cinco de Mayo Snacks

    1. Pico de Gallo Mexican Salsa

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

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

    2. Warm Black Bean Dip with Feta

    If you are a fan of 7 layer dip, you are going to really dig this spicy, hot, and delicious warm black bean dip. Made with black refried beans, cream cheese, salsa verde and baked with feta on top. Garnish with minced red onion, chopped tomatoes, and scallions for an easy appetizer.

    A pan of black bean dip with feta. Any easy Cinco de Mayo snack.

    3. Tomatillo Avocado Salsa

    Creamy avocado meets cool, tart tomatillos and fresh cilantro in this brilliantly easy salsa. Toss everything in the blender and done! Great drizzled over enchiladas, beef tacos, or serve with chips.

    A bowl of green salsa with chopped avocado on top and lime slices.

    4. Chicharrones de Harina

    These are the ultimate finger foods. Chicharrones de Harina are crispy, crunchy wheat chips that you can deep fry in oil or pop in a paper sack and microwave for 1 minute! Top with fresh-squeezed lime juice and chili powder.

    A pink platter of chicharrones de harina with some lime slices next to it.

    5. Cilantro Mango Habanero Salsa

    What better way to celebrate Cinco de Mayo than with some really spicy salsa? Serve with quesadillas, empanadas, or chips. The diced mango adds amazing texture.

    A brown bowl of green salsa with diced avocado on top and a wooden spoon in the bowl.

    6. Classic Guacamole

    If you’ve struggled with making knock-your-socks-off guacamole in the past, make this recipe. It has the key ingredients for guacamole perfection. Nothing more, nothing less.

    A bowl of guacamole with a blue spoon sticking off to one side.

    7. Spicy Marinated Olives with Roasted Garlic & Herbs

    This is an awesome last minute recipe because if you are like me and stock olives and dried chiles in your pantry you probably have everything you need to make this easy snack.

    A green tray of marinated olives with bread slices in the tray.

    8. Citrus Seafood Ceviche

    This ceviche is one of the best Cinco de Mayo recipes. It is super tasty, cool, and refreshing. Plus it can and should be made in advance. If you are nervous about serving ceviche at a party, get all my best tips for success.

    A platter of seafood ceviche with tortilla chips on one side and a spoon on the platter.

    9. Chorizo and Walnut Stuffed Mushrooms

    A fun twist to add to the snack platter are these super flavorful stuffed mushrooms. Add a sprinkle of Cotija cheese for a tasty topping.

    A dish of stuffed mushrooms with Cotija cheese sprinkled on top and parsley.

    10. Avocado Deviled Eggs with Dukkah

    This delicious appetizer is another great make-ahead option. The ripe avocado replaces the mayo in these deviled eggs which are topped with a homemade seed and spice dukkah topping or you can use store-bought dukkah instead.

    Several avocado deviled eggs on a deviled egg plate with scallions on top.

    11. Piñata Chicken Wings

    Every Cinco de Mayo fiesta needs these chicken wings. Oven-baked chicken wings tossed in a smoky sweet barbecue sauce made from chipotle chiles, raspberry jam, and coffee. Sounds crazy, tastes amazing.

    A plate of chicken wings with slices of jalapeño and minced cilantro on top.

    13. Homemade Jalapeño Cheesy Crackers

    You must make these for your next fiesta! They are like the best Cheez-It’s ever…but spicy. Make a double batch, they’ll disappear fast.

    A small bowl of cheese crackers next to a sangria on a cocktail napkin.

    14. Easy Roasted Hatch Green Chile Queso Dip

    This dip is love at first bite and is basically one of the required Cinco de Mayo appetizers. For something that is essentially chiles, cheese, butter, and flour it is exceptionally delicious.

    A blue bowl of cheese dip the a chip being pulled out with dip on the chip.

    15. Chicken Taquitos

    A crowd-pleasing dish that’s easier to eat than tacos. Top these chicken taquitos (aka flautas) with sour cream, pico de gallo, and/or salsa verde. The filling is versatile, fill with shrimp or veggies instead.

    A platter of chicken taquitos topped with salsa, cream and cheese.

    12. Classic Churros Recipe with Chocolate Sauce

    And for dessert, 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. Don’t like churros? Make my tres leches cake instead!

    A baking sheet full of churros with chocolate sauce in a saucepan next to them.

    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. My cookbook! 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!

    Sizzling and Juicy Grilled Chicken Fajitas Recipe

    by 2 Comments

    This savory, flavorful, and juicy Grilled Chicken Fajitas Recipe is an utter delight! Sizzling, tender chicken breast soak up a Mexican-inspired marinade then grilled until charred and succulent. Slice the grilled chicken thin and wrap it in warm tortillas with grilled veggies. The perfect light, feel-good dinner with deliciously bold Tex-Mex flavor…an instant favorite!

    Recipe first posted on March 11 2010 and last updated with clearer instructions on April 29, 2024.

    Grilled chicken fajitas with bell peppers on a sizzling platter

    My father came to visit last week and a few days before he was to arrive I asked if he had any special requests. “Pizza. And something Mexican would be great!”

    Something Mexican hmmm… I always make tostadas and tacos and chicken tortilla soup. I just made pozole and sopa de albondigas last week and I’m not feeling enchiladas.

    Ah yes, fajitas—chicken fajitas. Why I always forget about homemade fajitas I can’t tell you because they are something everyone loves plus they’re really easy to marinate and throw on the grill with no complicated techniques or hard to find ingredients. We’ve got ourselves a win-win situation!

    The secret to a great chicken fajita recipe starts with the best chicken fajita marinade. I have a whole bunch of different fajita marinades that I like, from citrus to soy-sriracha, there are so many options.

    This one relies heavily on dried spices like coriander, cumin, and dried oregano, plus fresh garlic and lime juice that elevates the juicy chicken and gives it depth.

    ✨If you love fajitas, you’ll love my carne asada tacos recipe! ✨

    Here’s Why You’ll Love This Great Recipe

    • Uses simple, basic ingredients available at any grocery store
    • Marinade comes together easily
    • Chicken stays moist and juicy
    • Flavors are balanced and not super spicy
    • Solid, tried-and-true Tex-Mex fajita recipe
    • Healthy! A light and satisfying dinner full of protein and fresh veggies

    Are Fajitas Mexican?

    No, you won’t find fajitas like these if you travel to Mexico, except in restaurants specializing in American food. Fajitas are a Tex-Mex dish first made a century ago by cattle ranchers who would thinly slice the lesser cuts of beef (skirt steak, flank steak, etc) to make them more tender and less chewy. The dish made its way into Tex-Mex restaurants and onto sizzling platters which became so popular that the term “fajitas” now means anything marinated in lime juice and chili powder and served on a wickedly hot cast iron skillet.

    We are going to use a grill for this recipe, but if you don’t have a grill or want to cook inside, you can take a cue from your favorite Tex-Mex restaurant and use a cast iron skillet instead.

    Grilled Chicken Fajitas Recipe Ingredients

    chicken fajitas and bell pepper and onions wrapped in tortillas.

    See recipe card for full list of ingredients.

    • Chicken: I’m using boneless, skinless chicken breasts here because sometimes I like that cleaner flavor, it allows the marinade to shine through. You can substitute boneless, skinless chicken thighs if you want a richer, fattier flavor.
    • Lime juice: fresh-squeezed for the marinade, plus a few more lime wedges for serving.  
    • Spices: kosher salt, coriander, black pepper, dried oregano, ground cumin
    • Veggies: any of the following veggies would work great! Red onion, yellow onion, green bell peppers, red bell peppers, jalapeños. 
    • Warm tortillas: flour tortillas are traditional for fajitas but substitute corn tortillas if you’d like.
    • Favorite Toppings: serve with slices of ripe avocado then add a sprinkle of cilantro or scallions, add a dollop of sour cream, a squirt of hot sauce, lime juice, or make a batch of pickled red onions for an extra kick! Add salsa and guacamole if you like.
    • Optional Sauces: I always make a batch of pico de gallo to go with the fajitas but if you want to swap that or make an additional sauce try my charred jalapeño avocado crema or cilantro-mango habanero salsa.

    How To Make These Delicious Chicken Fajitas

    step one

    Marinate the chicken. Combine the marinade ingredients and pour over the chicken breasts in a resealable plastic bag. The longer you can let them sit in the marinade, the better but give it at least an hour.

    step two

    Heat grill. About 30 minutes before you’d like to begin grilling, pull the marinated chicken from the refrigerator. Preheat the grill for medium-high direct heat grilling, about 450-500 degrees F and clean the grill grates. This is also a good time to season the veggies. Place them in a large bowl and toss with a little olive oil and salt and pepper.

    step three

    Grill chicken. Place chicken on the preheated grill, draining and discarding any excess marinade. Grill the chicken for 5-6 minutes per side, or until it has nice grill marks and reaches an internal temperature of 165 degrees F on an instant-read meat thermometer. Remove from the grill and cover with foil while the veggies cook.

    step four

    Grill veggies. Place veggies on the hot grill and cook until lightly charred and tender.

    step five

    Slice and serve. Slice chicken and veggies into thin strips and serve with warm tortillas and all the toppings.

    ✨Serve these delicious fajitas with my crock pot borracho beans ✨

    Chef Tips

    • This is a standard marinade that can be used with any type of meat. If you prefer steak fajitas, substitute 1 1/2-2 pounds strip steak or flank steak for the chicken breast. The grill time will vary depending on the thickness of the meat but roughly about 4-5 minutes per side.
    • I like to cut the vegetables in large pieces to prevent them from falling through the grates and then slice them thinner after grilling. You can also use a grill basket if that’s easier.
    • If your grill is large enough you can place chicken on one side of the grill and the veggies on the other to cook at the same time.

    Top 5 Most Popular Grilling Recipes

    1. Grilled Fish Tacos with Sweet Corn Salsa
    2. Pollo Asado {Grilled Yucatecan Grilled Chicken}
    3. Tacos Al Pastor with Grilled Pineapple Salsa
    4. Sticky Jalapeño and Cherry Grilled Chicken
    5. Grilled Veggie Skewers with Smoky Chile Vinaigrette

    Looking For The Best Fajitas? I’ve Got You!

    This grilled chicken fajitas recipe is the one you’ve been looking for. Let me know when you try the recipe by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

    Grilled Chicken Fajitas Recipe

    Grilled Chicken Fajitas Recipe

    Yield: 6
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Marinating Time: 1 hour
    Total Time: 2 hours

    Chicken marinated with coriander and cumin and grilled along with sweet bell peppers and onions. Dairy and gluten free!

    Ingredients

    Instructions

    1. Combine the 4 chicken breasts, juice from 1 lime, the 1/2 cup chopped cilantro, the 2 cloves chopped garlic, the 1/2 teaspoon ground coriander, the 1/2 teaspoon pepper, the 1 teaspoon dried oregano, the 1 teaspoon salt, the 1 teaspoon cumin, and 2 tablespoons of the olive oil in a large bowl and toss to coat chicken breasts. Cover and refrigerate at least an hour or up to a day in advance. 
    2. 30 minutes before grilling remove chicken from the refrigerator. Heat outdoor grill over medium-high heat. Clean and brush grates with oil. While grill is heating, toss the 1 large onion, red and green peppers, and whole jalapenos in the remaining tablespoon of olive oil and season well with salt and pepper.
    3. Place the chicken on the preheated grill, draining & discarding any excess marinade. Grill the chicken for 5-6 minutes per side, or until cooked through with beautifully charred grill marks. Transfer to a plate or small baking sheet and cover with foil to keep warm while the vegetables cook.
    4. Place vegetables on the grill, turning every few minutes, until tender, about 10 minutes total. Slice chicken and vegetables into thin strips. Serve with warm tortillas, avocado slices and lime wedges.

    Notes

      1. No Grill? No Problem! If you don't have a grill, cook the chicken and veggies in a hot cast-iron skillet on the stovetop just like they do at your favorite Tex-Mex restaurant.
      2. Get Creative: Experiment with your favorite toppings! Sliced avocado, shredded cheese, hot sauce, and fresh salsas are all delicious additions.
      3. Steak Substitute: This marinade also works great with flank steak or skirt steak. See Chef Tips for grilling times.
      4. Warm those tortillas! For the best fajita experience, warm your tortillas on a skillet or directly over a gas flame before serving.

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    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 284Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 83mgSodium: 148mgCarbohydrates: 14gFiber: 3gSugar: 5gProtein: 29g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Tex-Mex / Category: chicken

    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 Easy Pico de Gallo Mexican Salsa Recipe

    by 6 Comments

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

    Recipe first posted August 20, 2011 and last updated with new images on March 8, 2024.

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

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

    There’s my favorite papas con chile which are pan-fried potatoes in a delicious and slightly spicy tomato sauce. Then of course I must make Veracruz-style hominy and for lunches and snacks this vegan ceviche—yum!

    But my favorite way to use summer tomatoes are at their peak is Pico de Gallo. Every time I make it, I think I’ve made too much, but by the end of dinner it’s gone.

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

    If you make it every week or once a year for Cinco de Mayo, I guarantee you this is the best pico de gallo recipe.

    What Is Pico de Gallo?

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

    Pico de Gallo is a salsa fresca or salsa cruda aka a type of salsa made with raw ingredients.

    It is an easy recipe for fresh salsa that is popular at Mexican restaurants but in my opinion, homemade Pico de Gallo is best.

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

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

    Ingredients To Make Pico de Gallo

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

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

    • Fresh tomatoes. Fresh tomato salsa requires the most flavorful tomatoes. Plum tomatoes, Roma tomatoes, heirloom tomatoes, they all work. I wouldn’t use cherry tomatoes, they’re kind of a pain to chop.
    • White onion or red onion.
    • Jalapeño or serrano peppers
    • Fresh cilantro. Like all Mexican recipes, use the leaves and tender stems.
    • Lime juice. It is important to use the freshest ingredients. No bottled lime juice please.
    • Kosher salt. I always use Morton kosher salt unless otherwise specified.

    What Not To Add

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

    How To Make Pico de Gallo

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

    step one

    Chop ingredients. Chop the tomato, raw onions, cilantro, and the jalapeño pepper. Although it takes more time, chop everything by hand for best results instead of putting in a food processor. It will become too watery. You will need a nice sharp knife and good cutting board.

    All the ingredients on a cutting board, chopped up

    step two

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

    All the ingredients in a bowl being stirred with a spoon.

    step three

    Taste. Dip a chip into the salsa and taste. Add more lime juice or salt if necessary. Enjoy or store in an airtight container in the fridge for up to a week.

    What To Do With This Salsa

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

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

    ✨Looking for more good taco toppers? Try my Charred Jalapeño Avocado Crema. ✨

    Top 5 Most Popular Mexican Salsa Recipes

    1. Roasted Hatch Green Chile Salsa
    2. Super Simple Salsa Verde
    3. Tomatillo Avocado Salsa
    4. Charred Tomatillo Salsa
    5. Sweet Corn Salsa

    This Pico de Gallo Recipe Is Salsa At Its Finest

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

    Pico de Gallo

    Pico de Gallo

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

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

    Ingredients

    Instructions

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

    Notes

      1. Onion Options: Substitute red onion for a milder flavor or green onions for a fresh, grassy note.
      2. Storage: This salsa is freshest within a day or two, but can be stored in the refrigerator for up to a week.
      3. Spice Level: Adjust heat to your liking. For milder pico, remove jalapeno seeds. For spicier, use a serrano pepper and leave the seeds in.
      4. Serving Suggestions: Besides chips, try on tacos, grilled fish, eggs, or mixed into rice.

    YouTube video

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    Nutrition Information:
    Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 84Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 78mgCarbohydrates: 20gFiber: 1gSugar: 17gProtein: 1g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: salsa

    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!

    Fiery Slow Cooker Mexican Short Rib Tacos Recipe

    by Leave a Comment

    Rich, fork tender short ribs get a Mexican lift with this spicy version. This Mexican short ribs recipe is super juicy and bursting with the flavors of chipotle peppers, cumin, and garlic. This luscious meat makes incredible tacos. And super easy too, cooks low and slow in the slow cooker!

    Recipe first posted on August 28, 2018. Last updated with clearer instructions on February 13, 2024.

    Braised beef short rib tacos from Laura Fuentes new Taco Tuesday Cookbook. Falling off the bone beef with smoky chipotles and cumin. Made in a slow cooker! #shortribtacos #beeftacos #slowcookertacos #tacos #tacorecipe #tacotuesday

    I had the best tacos of my life last month in Tijuana. They were beef birria tacos in the most perfect chili sauce-drenched tortillas and were the quintessential  combination of simple street food meets restorative cuisine.

    But that happens every time I go to Mexico—just when I feel like I’ve eaten the best taco of my life, I find a new one I can’t live without. I fall more deeply in love with tacos each passing day.

    So when Laura Fuentes new book The Taco Tuesday Cookbook arrived at my doorstep I couldn’t wait to dig in.

    There are tons of options in this book for taco night but I couldn’t resist these smoky slow cooker beef short rib tacos.

    Why You Must Try This Mexican Short Ribs Recipe

    Two short rib tacos on a plate next to slices of watermelon
    1. Versatile. Like all Mexican recipes they offer a flavorful filling that is perfect for tacos, flautas, tostadas, or burritos.
    2. Delicious leftovers. Tastes even better the next day!
    3. Ultimate comfort food.
    4. Meltingly tender ribs. The long cooking time turns the tough cut of meat into tender perfection.
    5. Ease. Super simple, the slow cooker does all the work.

    Ingredients

    All the ingredients to make short rib tacos including short ribs.

    See recipe card for exact amounts.

    • Vegetable oil or other neutral oil like avocado or grapeseed oil.
    • Bone-in beef short ribs. See FAQ’s for other options.
    • Chipotle peppers in adobo sauce. Check out my favorite brands of canned chipotles.
    • Garlic cloves. Aromatic flavor base.
    • Tomato paste. For a slight sweetness and to add thickness to the sauce.
    • Fresh lime juice
    • Apple cider vinegar. To add tartness that will liven up the flavors.
    • Cumin. For floral Mexican flavor.
    • Kosher salt. I always use Morton kosher salt unless otherwise specified.
    • Beef broth or chicken stock
    • White onion. Half for the sauce and half for garnish.
    • Bay leaves or dried Mexican oregano
    • Tortillas. Corn or flour tortillas.
    • Avocado
    • Fresh cilantro. For garnish (optional)
    • Radishes. For garnish (optional)

    How To Make This Recipe (Step-by-Step Instructions)

    step one

    Brown the ribs. Pat the short ribs dry with paper towels. Heat oil in a large frying pan over medium-high heat. Add short ribs in batches and cook until golden brown on both sides. Transfer the browned short ribs to the slow cooker. You will need a 6-quart-size slow cooker or larger for this recipe.

    Three short ribs in a frying pan being browned

    step two

    Blend the sauce. Combine the whole chipotles, garlic, tomato paste, lime juice, vinegar, cumin, the tablespoon of salt, half of the onion, and beef broth in the blender. Blend until smooth.

    sauce blended in a blender

    step three

    Cook. Pour the sauce over the ribs and add the bay leaves. Set on high for 6 hours or low for 10 hours or until meat is fall-off-the-bone tender.

    short ribs and sauce in a slow cooker.

    step four

    Shred. Remove the ribs from the braising liquid and discard the bones and any extra fat or gristle. Shred the meat. Using a spoon skim the extra fat from the sauce. Then return the meat to the sauce and stir to combine.

    A crock pot full of shredded meat in a red sauce.

    step five

    Serve! Tuck the tender meat into warm corn tortillas and top with a little bit of the sauce, some avocado, chopped cilantro, thinly sliced radishes, and the other half of the minced onion. Other garnishes could include a dollop of sour cream or thinly sliced cabbage would also be good!

    A large wood platter filled with tacos and a red pot behind it.

    How To Make Short Rib Tacos on the Stove Top

    I have also made these in my trusty Le Creuset Braiser on the stove top. Here’s how:

    Brown the ribs over medium high heat as indicated in step 1 in a large Dutch oven and transfer them to a large plate instead of the slow cooker. Then I pour off most of the fat from the large pot and brown the onions instead of adding them to the sauce.

    Blend the sauce ingredients as directed (without the onions).

    After the onions are soft, and just starting to brown, deglaze the pan with an extra cup of beef broth, pour the chipotle sauce in the pan, and returned the ribs to the pot.

    Bring the whole thing to a boil, then reduced it to a low simmer. Cover the pot and let them cook over low heat for 2 hours or until they were falling off the bone. You could also stick them in a low oven (about 300°F, covered, for the same amount of time).

    Then pick up the recipe in step 4.

    What To Serve With These Tacos

    A platter of tacos on a pink table.

    These tacos are rich and luscious with a smoky sauce that would go perfect with any number of bean dishes like my sofrito black beans, borracho beans, or charro beans.

    For a flavored rice try, Arroz Blanco (Mexican white rice with vegetables), Instant Pot Mexican rice, or Arroz Verde (green rice).

    As for veggies, go with something fresh and crunchy like my cucumber salad, quick pickled red onions, or of course, Mexican street corn goes with everything.

    Mexican Short Ribs Recipe FAQ’s

    Braised beef short rib tacos from Laura Fuentes new Taco Tuesday Cookbook. Falling off the bone beef with smoky chipotles and cumin. Made in a slow cooker! #shortribtacos #beeftacos #slowcookertacos #tacos #tacorecipe #tacotuesday

    Can I use a different cut of meat? This is a perfect recipe for any tougher cuts of meat. If you use boneless cuts like chuck roast or boneless short ribs, use 3-4 pounds of meat. The bones account for a lot of the weight.

    Is this super spicy? You can make it as spicy as you’d like. If you are worried about the spice level start with only 2 chipotles then adjust with more or less chiles the next time you make it. Or add more chopped chipotles after the meat is tender.

    What can I make with the rest of the can of chipotles? I’ve got 35 recipes right here!

    Top 5 Most Popular Mexican Beef Recipes

    1. Tangy Green Tomato and Beef Chili
    2. The Best Carne Picada Recipe
    3. Carne Deshebrada (Shredded Beef For Tacos)
    4. Classic Steak Fajitas
    5. Instant Pot Barbacoa

    Find Your New Favorite Taco Recipe!

    Give this Mexican short ribs recipe a try and let me know when you do by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!

    Fiery Slow Cooker Mexican Short Rib Tacos Recipe

    Fiery Slow Cooker Mexican Short Rib Tacos Recipe

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

    Rich, fork tender short ribs get a Mexican lift with this spicy version.  This luscious meat makes incredible tacos. And super easy too, cooks low and slow in the slow cooker!

    Recipe courtesy of Laura Fuentes from The Taco Tuesday Cookbook

    Ingredients

    Instructions

    1. In a large skillet, heat the 1 tablespoon oil over medium-high heat. Begin to brown the beef ribs in batches until browned on both sides, about 3 to 4 minutes per side. Place them inside a large 6-quart slow cooker once they've browned.
    2. In a blender, combine the whole can of chipotle peppers with the adobo sauce, 4 cloves garlic, can of tomato paste, 1/4 cup lime juice, 2 tablespoons apple cider vinegar, 1 tablespoon cumin, 1 tablespoon kosher salt, 1/2 cup beef broth, and the 1/2 chopped onion (mince the remaining half for serving). Blend until the sauce is homogenous. Transfer to the slow cooker and pour over the beef. Add the bay leaves.
    3. Cover and cook for 6 hours on high or 10 hours on low, until the meat is falling off the bone. Moving the ribs in the sauce every once in a while so they cook evenly.
    4. Remove the ribs from the sauce. Remove any excess fat from the ribs; discard the bones and shred the meat. Using a large spoon, skim the fat from the surface of the sauce in the slow cooker. Transfer the meat back to the slow cooker and combine with the sauce.
    5. Serve the beef inside warm tortillas and top with the reserved minced onions, avocado, cilantro, and a lime wedge for squeezing.

    Notes

    1. Stove-top method: This recipe calls for a slow cooker, see the blog post for instructions on how to make them in a Dutch oven on the stove.
    2. Short Ribs: 6 pounds may seem like a ton of meat but the bones make up a lot of the weight. These make about 12 tacos.
    3. Make-ahead/storage: This tastes even better the next day. Cool, completely then transfer to an airtight container and refrigerate for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight before rewarming.
    4. Spiciness: An entire can of chipotles may seem like a lot but the spiciness gets mellowed out by the richness of the beef. Add more or less chipotles depending on how spicy you like things.

    YouTube video

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    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 1407Total Fat: 92gSaturated Fat: 37gTrans Fat: 5gUnsaturated Fat: 53gCholesterol: 340mgSodium: 1436mgCarbohydrates: 52gFiber: 7gSugar: 4gProtein: 96g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: tacos

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

    Crock Pot Borracho Beans Recipe {Frijoles Borrachos}

    by 41 Comments

    A flavorful Mexican Borracho Beans recipe using dry beans! A great side dish that can be made in the Crock Pot. These beans are a delicious addition to any Mexican dinner, or weekly meal prep. Even better when made ahead. No soaking necessary. Check out the video!

    Recipe first posted in 2016 and last updated with step-by-step images on February 6, 2024.

    Close up of beans and a ladle in a black 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.

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

    I tend to get very hungry around 10 am and a bowl of beans just hits the spot. Being able to dump all the ingredients in a Crock Pot and walk away makes these the easiest beans in the world.

    It’s not just my family that loves these slow cooker borracho beans. I first published this pinto bean recipe in 2016 and it has always been a reader favorite too.

    One reader said: “I have got to tell you that I’ve made this recipe at least 8 times for various get togethers & I get so many compliments on them (here in Houston folks are mighty picky about their borracho beans)! ★★★★★” –Jen

    what are frijoles borrachos?

    Bottle of beer next to a slow cooker on a wooden cutting board.

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

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

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

    Ingredients

    All the ingredients used to make frijoles borrachos
    • Dry pinto beans
    • Mexican lager-style beer
    • Bacon
    • White onions. Red onions would also work
    • Jalapeños or serrano peppers
    • Garlic
    • Ground cumin
    • Ground chili powder
    • Ground coriander
    • Dried Mexican oregano
    • Bay leaves
    • Chopped cilantro
    • Green onions
    • Kosher salt

    How To Make This Recipe

    step one

    Rinse the beans. Don’t skip this easy step. Beans have rocks and dirt mixed in with them. Place the dried beans 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.

    pinto beans in a glass bowl with water running over them.

    step two

    Combine beans with liquid. Place beans into a large crock pot then add the bottle of beer, and water. I like to use a lager-style Mexican beer but you could also use a dark Mexican beer like Negra Modelo for a sweeter flavor.

    beer being poured over a pot of beans.

    step three

    Crisp bacon. Heat a large skillet over medium-high heat and add the bacon slices. Cook until crisp and the fat has rendered. You will cook your onions in the bacon grease. Line a plate with a paper towel and transfer the bacon to the plate.

    bacon cooking in a frying pan on the stove

    step four

    Cook aromatics. Sauté the onions, jalapenos, and garlic in the bacon drippings, along with the chili powder and other spices.

    Onions and jalapeños cooking in a frying pan

    step five

    Mix it all together. Stir to combine everything in the crock pot. Put the lid on and walk away! Set the slow cooker to high for 4 hours or low for 6 hours.

    A spoon stirring beans in a crock pot.

    step six

    Serve. Once beans are tender, taste them to see if they need more salt. Then stir in the cilantro and green onions and enjoy!

    A slow cooker of borracho beans

    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.

    how to serve

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

    Crock Pot Borracho Beans work as a main dish served as a soup with lots of the flavorful broth and sprinkled with herbs. They are also the perfect side dish. They go great with carne asada or my salsa verde chicken tacos.

    variations on borracho beans

    A slow cooker of frijoles borrachos with a spoon next to it.

    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!

    top 5 Most Popular Bean Recipes:

    1. Best Ever Canned Black Beans
    2. Sofrito Black Beans
    3. Crockpot Mexican Pinto Beans
    4. Vegan Refried Beans
    5. Frijoles Charros

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

    If you make this Borracho Beans recipe, let me know how you like 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, sign up for my weekly newsletter, lots of good stuff there too!

    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 the 1 pound of pinto beans and pick through them removing any rocks.
    2. Place beans in the crock pot. Place beans in the slow cooker. Add the 12-ounce beer and 6 cups of water.
    3. Crisp bacon. Meanwhile, cook the 8 ounces of 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 the large chopped onion and cook over medium heat until soft, about 8 minutes. Add the 2 diced jalapeños and cook another 5 minutes. Reduce the heat if they are cooking too fast.
    5. Add garlic and spices to toast. Add the 4 cloves chopped garlic, 1 tablespoon salt, 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon coriander, 1 teaspoon oregano, and the 2 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. Taste and add more salt to your liking. Sprinkle with cilantro and scallions and serve.

    Notes

    1. Beer: I like to use a lighter lager-style Mexican beer for these beans like Pacifico or Victoria but you could use a darker Mexican beer like Negra Modelo for a slightly bittersweet flavor.
    2. Storage/Freezing: The beans keep well in an airtight container for up to 5 days in the refrigerator or for 3 months in the freezer. Let thaw overnight in the refrigerator before reheating.
    3. Bacon: I think bacon is key to this recipe but if you wanted to swap it for a ham hock or Mexican chorizo that would give it a different flavor profile.
    4. Soaking: Because these beans are cooked for a long time in the slow cooker they don't need to be soaked in advance. If you decide to make them on the stove top however, I would suggest soaking them overnight first.

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    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!

    Doritos-Flavored Duros {Mexican Chips}

    by 20 Comments

    Doritos-flavored duros are lightly-fried Mexican chips coated in homemade vegan “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 with a new video and step-by-step photos on February 2, 2024.

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

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

    My first flour chicharrones recipe is similar to the popular street food Mexican natives know and love and is one of the most popular recipes on my site, not to mention a staple at our house.

    It’s not hard to see why, I mean what’s not to love about crunchy fried Mexican chips doused in lime juice and sprinkled with sea salt and hot sauce?

    What’s With These Chicharrones Chips?

    A chicharrones chip with Doritos spice mix on it.

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

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

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

    These chicharonnes chips, on the other hand, are flour-based wheat snacks (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 not only ridiculously clever but also really delicious.

    Ingredients

    • Nutritional yeast
    • Garlic powder
    • Onion powder
    • Cumin seed
    • Paprika
    • Chili powder
    • Cayenne pepper
    • Vegetable oil
    • Uncooked chicharrones de harina
    • Lime (not pictured)

    How To Make This Recipe

    step one

    Make the spice mix. Combine all the spices and nutritional yeast in a small bowl. Grind the mixture in batches in a clean coffee grinder or spice grinder until it becomes a fine powder.

    spice mix for the Doritos

    step two

    Prepare to fry. Line a baking sheet with paper towels. Pour oil into a large pot or deep frying pan. Attach a deep-fry thermometer to the side of the pot if you have one. Heat the oil to 350°F over medium-high heat.

    A frying pan on the stove with oil in it and a baking sheet with paper towels.

    step three

    Fry chicharrones chips. Carefully add a handful of chips to the hot oil. Cook, stirring until they puff up and get crisp, about 2 minutes. Scoop out with a slotted spoon, letting the excess oil drip back into the pot. Place on the paper towel-lined baking sheet.

    *CHEF’S TIP: The wheels puff up to about four times their size. You need to use a pot big enough to give them room to expand, or make them in small batches.

    Chicharrones in a frying pan frying in oil.

    step four

    Season. Sprinkle with the Doritos seasoning, squeeze the lime over the chips, toss to coat and enjoy!

    A baking sheet with chicharrones on it and a lime

    Tips For Frying At Home

    Mexican street chips frying in a pot of oil.

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

    Here are some frying rules to follow:

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

    Top 5 Most Popular Snack Recipes

    1. How To Make Homemade Chamoy
    2. Chicharrones de Harina
    3. Easy 3-Ingredient Sour Cream Fruit Dip
    4. Tomatillo-Avocado Salsa
    5. Citrus Seafood Ceviche

    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. 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

    Dorito-Flavored Chicharonnes Chips

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

    Doritos-flavored duros are lightly-fried chicharrones chips coated in homemade vegan "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.

    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. Remove to the paper towel-lined baking sheet. Repeat with remaining chicharrones.
    4. Sprinkle and serve! Sprinkle chicharrones with about 1/2 the spice mix and sqeeze half the lime over the top. Toss and taste. Add more spice mix or lime juice if desired. The chicharrones get soggy quickly once you add the lime so do it right before eating.

    Notes

    1. Doritos Spice Mix: This makes more than you'll need for this recipe. Any leftover spice mix can be stored at room temperature in an airtight container for a month and would be great on homemade tortilla chips or popcorn.
    2. Chicharonnes chips: 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. And of course, online.
    3. Salt: The chicharrones dough has salt already added so I didn't add it to the spice mix. Season with extra salt as needed.
    4. Lime juice: The chicharrones get soggy quickly once the lime gets squeezed over the top so do it right before serving.

    YouTube video

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    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

    Affiliate links help to support my website and the free recipe content I provide. A percentage of any purchase you make via these links will go towards buying ingredients, photography supplies and server space, as well as all the other expenses involved in providing the content you love. Thank you very much for browsing!

    No Soak Crockpot Mexican Sofrito Pinto Beans Recipe

    by 12 Comments

    Here’s how to make the most DELICIOUS, pinto bean crockpot 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 with new crockpot instructions on January 25, 2024.

    A crockpot full of beans sitting on the counter with a wood spoon in it.

    The first time I made this recipe was probably 20 years ago. Now I make it on an almost weekly basis.

    I got it from my friend Tomasa who I worked with during my days as a pastry chef 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 and now I’ve adapted them into crockpot pinto beans.

    Quick Soak? How About No Soak!

    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.

    This pot of beans takes very little effort to make, but yields big rewards. Tender beans with complex earthy flavor floating in a rich broth. You don’t even have to soak them! Because it is a slow cooker recipe, the beans don’t require any soaking.

    This crock pot pinto beans recipe comes out initially soupy and we do eat it as a main dish like bean soup with a squeeze of lime and maybe some sautéed beet greens on top—yum!

    But if there are leftovers we will scoop out spoonfuls, letting the liquid drain back into the container 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.

    By the way, if you don’t have a lot of time and are looking for a quick canned beans recipe, check out my easy and quick canned black beans recipe (you can always swap canned pinto beans for the black beans).

    Why You Must Try These Simple Crock Pot Pinto Beans

    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.

    Packed with protein and fiber. This simple vegan recipe is a powerhouse of nutrition: low in calories, an excellent source of calcium and potassium plus so much flavor. One of my favorite ways to serve them is 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. The next time you are 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.

    Ingredients

    All the ingredients needed to make crockpot pinto beans including pinto beans and more

    See recipe card for exact amounts.

    This pinto bean crockpot 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.

    • Dry pinto beans. Buy a pound of beans from a store that sells a lot of them (like a Latin market). Older 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. Like all other delicious recipes, onions are the key to a flavorful base.
    • Jalapeños or swap for bell pepper if you are sensitive to heat.
    • Garlic
    • Chili powder or cayenne pepper if you like them spicy.
    • Ground cumin
    • Ground coriander
    • Dried oregano
    • Bay leaves
    • Kosher salt
    • Water. Some recipes call for chicken broth, but I don’t think that’s necessary. They have a lot of flavor on their own.

    How To Make This Recipe

    Step one

    Rinse the beans. Place the dry beans in a colander or large bowl and rinse the beans in fresh water. Remove any dirt or pebbles that may be hiding in the beans. Drain if they are in a bowl.

    beans in a strainer being rinsed under running water

    Step two

    Make sofrito. Heat the oil in a large frying pan. Add onions, garlic, and jalapeno peppers and cook until soft, but not brown. Add spices including the tablespoon of salt and let toast in the oil.

    A frying pan with onions and spices and a wood spoon stirring it

    Step three

    Cook pinto beans. Place beans in the slow cooker pot. Scrape the sofrito into the pot and add 6 cups of water. Set to high for 4 hours or low for 6 hours and let the slow cooker do all the hard work. This is the minimum cook time, you can set the crock pot for longer if you’d like.

    Water being poured over a pot of beans

    Step four

    Salt and serve. After you’ve cooked the beans, taste and add additional salt as needed.

    Any leftovers can be transferred to an airtight container and refrigerated for up to a week. To reheat bring the beans to a boil on the stove, reduce the heat and simmer until warm.

    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.

    Stove Top: This is obviously a pinto bean crockpot recipe. If you want to make them on the stove top, check out my sofrito black beans recipe, and swap the black beans for pinto beans.

    With Meat: Add a ham hock or leftover ham for smoky flavor or even a ham bone if you’d like. Or check out my slow cooker borracho beans recipe that has beer and bacon for another variation on pinto beans.

    Instant Pot: 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!

    What To Do With Your Beans

    You’ve made this slow cooker pinto beans recipe, now what to do with it? Like I’ve said before, you can easily serve it as pinto bean soup topped with sour cream and maybe cheddar cheese. One of my favorite meals is this chipotle beef and bean enchilada casserole or try my simple recipe for molletes both call for cooked pinto beans.

    Or serve in small bowls with the broth as a side dish. They taste delicious with:

    Top 5 Most Popular Bean Recipes:

    1. Kate’s Favorite Frijoles Charros Recipe {Cowboy Beans}
    2. Quick and Easy Canned Black Beans
    3. Slow Cooker Borracho Beans
    4. Sofrito Black Beans
    5. Vegan Refried Beans

    Here’s To Perfect Beans Every Time

    If you have never been able to get them just right, try this pinto bean crockpot 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!

    A crockpot full of beans sitting on the counter with a wood spoon in it.

    Crockpot Mexican Pinto Beans

    Yield: 8 Servings
    Prep Time: 10 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 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 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.
    2. Saute sofrito. Heat oil in a large frying pan 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, oregano, and salt. Let spices toast for a minute or two. Remove from heat.
    3. Cook beans. Add beans to the crock pot along with the sofrito and bay leaf and 6 cups of water. Cover and set crockpot to high for 4 hours or low for 6 hours.
    4. Serve. Taste and add more salt as needed. Serve

    Notes

    1. Spice Level: Feel free to substitute ground chile de árbol or cayenne pepper for the mild chili powder. Or leave out both for a milder version. Or experiment with other fresh chiles like serrano peppers for a spicier kick.
    2. Freezing Instructions: The beans freeze wonderfully for up to 3 months. Thaw overnight in the refrigerator, then heat in a large pot on medium heat for 20-30 minutes.
    3. Stove Top: Follow the instructions for my Sofrito Black Beans recipe, swapping the black beans for pinto beans.
    4. Ham hock: Feel free to add a smoked ham hock to slow cooker. After it’s tender, shred the meat and stir into the beans. Or use chopped ham or cooked bacon.

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    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!

    How To Make Homemade Flour Tortillas From Scratch

    by 28 Comments

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

    Recipe first posted February 15, 2015. Last updated with clearer instructions on January 10, 2024

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

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

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

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

    We are a big flour tortilleros in our family.

    Armando’s family is from Chihuahua in Northern Mexico where flour tortillas reign supreme so he generally prefers flour to corn.

    I’ll admit since discovering pre-rolled, but not cooked, flour tortillas at the grocery store, I hardly ever make my own, but they really are not in the least bit difficult to make and as you can imagine, homemade tortillas are pretty outstanding.

    YouTube video

    Ingredients To Make This Flour Tortilla Recipe

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

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

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

    How To Make This Flour Tortilla Recipe

    If this is your first time making tortillas I suggest following the instructions on the recipe card which tell you how to mix the dough with a stand mixer. This is a very sticky dough (which is the secret to stretchy, chewy tortillas) and might be challenging to make by hand for first-timers.

    step one

    Combine dry ingredients. Measure the flour by the scoop and scrape method and add to a large bowl. Mix in the baking powder and salt.

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

    step two

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

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

    step three

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

    step four

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

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

    step five

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

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

    step six

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

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

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

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

    step seven

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

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

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

    step eight

    Cook the tortillas. Heat a comal or cast-iron skillet over medium heat. Let heat for about 3 minutes before adding your first tortilla.

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

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

    step nine

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

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

    These Flour Tortillas Were Made For:

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

    Variations On This Flour Tortilla Recipe

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

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

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

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

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

    More Authentic Mexican Recipes You’ll Love

    Homemade Flour Tortillas Are Simply Dreamy

    This flour tortillas recipe is so YUMMY with the perfect soft, chewy texture. You’ll never buy store-bought tortillas again! Try them and let me know how it goes by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

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

    Homemade Flour Tortilla Recipe

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

    Recipe adapted from Mexico: The Cookbook.

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

    Ingredients

    Instructions

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

    Notes

    1. Make-ahead: If you don't want to cook them all at once, roll out all the dough and layer between pieces of parchment paper. Wrap in plastic wrap and store in the refrigerator for up to 3 days.
    2. Knead by hand: If you don't have a stand mixer and want to try mixing the dough by hand, follow the instructions in the post. Be prepared to work with a very sticky dough but have faith, it will come together.

    YouTube video

    Recommended Products

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

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

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: Mexican Classics

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

    How To Make Homemade Mexican Chorizo From Scratch

    by 29 Comments

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

    Recipe first posted on September 14, 2021. Last updated October 14, 2023 with updated text.

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

    Are you a Mexican chorizo fan? My family loves chorizo. We stuff it into all kinds of Mexican dishes our breakfast tacos, add it to a pot of beans, as well as our fancy cocktail party mushrooms, oh and my favorite way—chorizo burgers. They are so, so good.

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

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

    YouTube video

    what is chorizo?

    There are two types of chorizo: Spanish and Mexican.

    Spanish chorizo is a cured sausage, meaning a hard, sliceable sausage similar to salami that is made from chopped pork flavored with Spanish paprika, it can be spicy or mild. Spanish-style chorizos are typically eaten on a charcuterie board with cheeses and other cured meats and bread.

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

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

    ingredients for homemade chorizo

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

    Making chorizo at home means you can control the fat content, heat level, and flavorings. This is my favorite recipe that is super flavorful without being too fatty or spicy. I recommend following the recipe closely the first time you make it then adjust your preferences the next time around. Here’s what you’ll need:

    how to make Mexican chorizo

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

    step one

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

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

    step two

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

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

    step three

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

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

    step four

    Cook and enjoy! Cook with a little oil in a hot pan over medium high heat, about 8-10 minutes and enjoy or save for later!

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

    what to do with it

    So you’ve made your very own pork sausage, now what should you do with it? One of the most popular ways to enjoy chorizo is in a breakfast taco with scrambled eggs.

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

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

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

    Top 5 Most Popular Pork Recipes

    1. Slow Cooker Frijoles Borrachos
    2. Instant Pot Pork Chili Verde
    3. Pork Tamales with Chile Verde
    4. Pozole Rojo {Pork and Hominy Stew}
    5. Red Mole Pork Tamales

    chorizo at your fingertips

    Now that you know how to make your own Mexican chorizo, you’ll never buy the store bought stuff again! When you make your first batch snap a pic and tag me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !

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

    How To Make Mexican Chorizo From Scratch

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

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

    Ingredients

    Instructions

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

    Notes

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

    YouTube video

    Recommended Products

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

    Nutrition Information:
    Yield: 8 Serving Size: 1
    Amount Per Serving: Calories: 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!

    25 Insanely Delicious Tomatillo Recipes

    by 12 Comments

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

    First posted March 24, 2017. Last updated October 3, 2023.

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

    They are essential to Mexican cooking, go amazing with spicy chiles, peppers, and avocado, and even take well to the cooling effects of sour cream. Keep reading to find your new favorite tomatillo recipe!

    what are tomatillos?

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

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

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

    how to buy tomatillos

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

    When buying tomatillos, look for firm-fleshed fruit with no bruises or browned spots. The best tomatillos are on the smaller side, about the size of a ping pong ball, the bigger they are the more bitter they tend to be. If you have a Latin market in your town, they tend to have the freshest tomatillos at the best price.

    That being said, tomatillos have become so popular, most grocery stores now have a beautiful selection as well as cilantro, jalapeños, and everything else you need to make many of these recipes using tomatillos. Once you bring them home, store tomatillos in the refrigerator for up to 5 days.

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

    What Do You Do With Tomatillos?

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

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

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

    I’m just in love with tomatillos and have tons of tomatillo recipes to share. Here are 25 of my family’s favorite tomatillo recipes.

    25 insanely delicious tomatillo recipes

    tomatillo salsa recipes

    1. Tomatillo-Avocado Salsa

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

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

    2. super simple salsa verde

    Homemade Salsa Verde is about the easiest thing in the world to make. Blended tomatillos, onion, jalapeños, and cilantro is all it takes to make a swoon-worthy salsa your friends will die for. This version has you boil the tomatillos. See number 4 for the charred version.

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

    3. tomatillo pineapple pickle relish

    Homemade tomatillo-pineapple pickle relish is a must have for summer. Super delicious, tart and sweet. Great for grilled sausages and hot dogs. This relish is a requirement at all of our family barbecues.

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

    4. charred tomatillo salsa

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

    *Health Tip: Tomatillos are a great source of fiber so drizzle this salsa liberally over everything for that extra health boost!

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

    5. chunky avocado tomatillo salsa

    If you’ve been hunting for an easy Avocado Salsa recipe, look no further! Ripe avocado, tomatillos, fresh cilantro, and lots of spicy jalapeños with a delightful chunky texture. This is salsa is on the spicy side. If you are sensitive to heat, lower the amount of jalapeños in the salsa, or remove their seeds.

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

    6. roasted tomatillo and avocado hummus

    This Roasted Tomatillo and Avocado Hummus is a fluffy, airy dip rich with ripe avocado instead of loads of olive oil, charred tomatillos, and serrano chiles. Make a batch and create a snack board loaded with fresh veggies, chips, and pretzels with the tomatillo hummus as a centerpiece.

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

    7. tomatillo pico de gallo

    Like I mentioned, you can eat tomatillos raw. One recipe that shows off fresh, raw tomatillos in all their glory is this fresh, raw Tomatillo Pico de Gallo is a zesty salsa that captures the essence of tart tomatillos, chiles, and onions. Perfect for chips or tacos.

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

    8. fiery habanero tomatillo salsa

    If you like spicy, this salsa is for you. This habanero salsa is not for wimps made with charred habanero chiles, onions, a little orange juice, and tomatillos it will warm you from the inside out. Leave me a comment below if you’re a habanero fan and what’s your favorite habanero recipe.

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

    9. Roasted Green Hatch Chile Salsa

    When we were driving through New Mexico this summer, I got to experience the start of Hatch Chile season first hand. This simple, healthy Roasted Green Hatch Chile Salsa is the perfect thing to make when this special time of year rolls around. It’s tangy and tart without being too spicy.

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

    tomatillo recipes: not salsa

    in soup

    10. tangy green tomato (or tomatillo) chili

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

    *Health Tip: Tomatillos are rich in nutrients like lutein that supports healthy vision.

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

    11. caldo de res {Mexican Vegetable Beef Soup}

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

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

    12. vegan pozole verde

    A spicy Pozole Verde that just so happens to be vegan. Made with green chiles, tomatillos, jalapeños, pinto beans and hominy. Garnish with toasted pepitas, dried oregano, minced onion, and thinly sliced radishes.

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

    13. instant pot pork chili verde

    We’re taking your favorite Instant Pot Pork Chili Verde recipe up a notch with handfuls of melty mozzarella cheese in each bowl for supreme chili status. Drop me a comment below and let me know if you’ve tried this recipe. It’s a keeper!

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

    14. Chicken Tomatillo Stew

    This nourishing Chicken Tomatillo Stew with butternut squash, carrots, tomatillos, chicken, and chiles makes for a healthy and satisfying dinner. I love this stew so much, it has amazing flavor and hits all the cozy vibes.

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

    for breakfast

    15. green chilaquiles with fried eggs

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

    *Health Tip: Tomatillos contain a group of naturally occurring compounds that lead to the death of cancer-causing cells!

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

    16. Cali-Style Huevos Divorciados

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

    For a more traditional huevos divorciados recipe, check out my cookbook, Plant Powered Mexican.

    A plate of potatoes and eggs with salsa sitting on a pink straw mat that is on a wooden table.
    Cali-Style Huevos Divorciados

    17. Grilled Chicken Chilaquiles Verdes

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

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

    tomatillo recipes for dinner

    18. slow cooker carne adobada

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

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

    19. chile verde chicken tamales

    These Chile Verde Chicken Tamales are like fluffy masa present waiting to be unwrapped; stuffed with tender poached chicken and mild green tomatillo salsa. What’s you favorite kind of tamal? Drop me a comment below and let me know.

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

    20. shrimp and melon ceviche tostadas

    Jump into spring with this shrimp and melon ceviche! Pile this bright and citrusy salad on top of crunchy tostadas for a light meal or an easy appetizer at your next backyard party. I like to make this ceviche in advance. It’s an easy one because the shrimp is poached first and just gets tastier as it sits in the tomatillo and melon marinade.

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

    21. chicken mole verde

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

    *Health Tip: Low in calories and high in water content, tomatillos are a great way of filling up and feeling satisfied.

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

    22. Salsa Verde Chicken Tacos

    Tender poached chicken breasts (or thighs) tossed in a tangy charred tomatillo salsa makes the best chicken tacos! This is an awesome gluten-free, dairy-free dinner.

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

    23. Chicken Flautas Mexicanas

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

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

    24. pork tamales with salsa verde

    Pork Tamales with Salsa Verde- authentic Mexican Tamales filled with tender pork shoulder and tangy tomatillo salsa, make for the holidays! I’d love to hear if this these tamales are your favorite way to enjoy tomatillos. Drop me a comment below!

    A pork tamal on a corn husk topped with salsa verde and sour cream.
    Pork Tamales with Salsa Verde

    25. Enchiladas Verdes with Chicken

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

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

    More Delicious Farmers Market Recipes To Try!

    so, which recipe will you make first?

    Whether it’s the salsa verde recipe or my new take on Huevos Divorciados, I’d love to hear how you liked these tomatillo recipes! Share a photo and tag me on Instagram using @holajalapeno and #holajalapeno so that I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

    A plate of eggs and potatoes sitting on a pink straw mat sitting on a wooden table.

    Huevos Divorciados with Creamy Tomatillo Salsa & Roasted Beet Relish

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

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

    Ingredients

    For the Tomatillo Salsa:

    For the Beet Relish:

    For the Tahini Potatoes:

    For the Eggs:

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

    Instructions

    To Make the Tomatillo Salsa:

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

    For the Beet Relish:

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

    For the Potatoes:

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

    For the Eggs:

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

    To Serve:

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

    Notes

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

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    Nutrition Information:
    Yield: 4 Serving Size: 1
    Amount Per Serving: Calories: 326Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 207mgSodium: 353mgCarbohydrates: 39gFiber: 3gSugar: 10gProtein: 15g

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: Breakfast

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

    Oven Roasted Albondigas with Arbol Chile Tomato Sauce

    by 3 Comments

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

    Recipe first posted November 24, 2020 and last updated in September 14, 2023

    *Hey Friends! Looking For Mexican Albondigas Soup? Head here

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

    Today, I’m bringing you a Mexican comfort food classic: Albondigas! Succulent meatballs made with a mixture of ground pork and ground beef in a chile de árbol sauce that is just a teensy bit spicy. If you have tried my albondigas soup recipe then you will LOVE these perfectly tender little morsels.

    There is no easier way to put a smile on my family’s face than to present a dish of albondigas at the dinner table. In my experience, no one turns down a meatball. These are made of ground meat of your choosing. I used pork and beef but this would be a great place to use ground chicken, ground turkey or even Impossible meat.

    The sauce is a slightly spicy mixture of dried arbol chiles and fresh tomato, perfect for soaking the white rice you should definitely serve these with. It is one of my absolute favorites, 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.

    Ingredients

    All the ingredients to make albondigas including ground pork, ground beef, breadcrumbs, cilantro, mint, and more.

    There are two parts to this recipe and luckily neither one requires a ton of ingredients. Just some ground meat, fresh vegetables, and a few spices. Let’s gather those ingredients!

    How To Make This Recipe

    step one

    Heat oven. Heat oven to 400°F and arrange rack in the middle.

    step two

    Combine the meat mixture. Mix together all the ingredients for the meatballs in a large bowl. Make sure you 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.

    a bowl of meatball mixture sitting on a wood counter.

    step three

    Form albondigas. Shape into small balls and place on the baking sheet. 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.

    A sheet pan of albondigas that are about to go into the oven.

    step four

    Roast albondigas. Place in the oven and roast until firm and cooked through.

    A sheet pan of albondigas after they come out of the oven.

    step five

    Blend the sauce. Prepare the sauce while the meatballs are cooking. Remove the stems from the dried chiles and shake the seeds out. Rinse under cold water and put in the blender. 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. Blend until sauce is very smooth.

    Tomatoes and onions in a blender that is sitting on a wood counter.

    step six

    Fry the sauce. Heat the olive oil in a large frying pan over medium heat. Add sauce and fry, stirring constantly. Add chicken or beef broth and bring to a boil. Then reduce the heat to medium-low heat so the sauce is at just a simmer and wait for the meatballs to finish cooking.

    Tomato sauce in a frying pan on the stove with a wood spoon in the pan.

    step seven

    Simmer. Once the meatballs are ready, transfer them (along with their juices) to the sauce and let it all cook together a few minutes to create a flavorful broth.

    Meatballs in the pan with a wood spoon sticking out of the pan.

    what NOT to do when making albondigas

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

    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.

    tips for freezing/making ahead

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

    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 or airtight container and keep frozen for up to 3 months.

    When you are ready to bake, cook from frozen (no need to thaw) 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 in the refrigerator covered, in the sauce. They will keep for up to 5 days. Reheat the meatballs and sauce together on the stovetop or in the microwave.

    If You Love This Recipe, Try:

    amazing albondigas

    No one says no to meatballs, especially juicy, ultra-flavorful meatballs in red chile sauce. 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). Also, make sure to sign up for my weekly newsletter, lots of good stuff there too!

    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.

    Albondigas with Arbol Chile Tomato Sauce

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

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

    Ingredients

    for the albondigas:

    • 1/2 pound ground pork
    • 1/2 pound ground beef
    • 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:

    Instructions

    1. Heat oven Heat oven to 400°F and place an oven rack in the top of the oven. 
    2. 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. 
    3. Form albondigas. Use a one ounce-sized cookie scoop or a tablespoon to scoop the mixture into evenly-sized meatballs. Place them on a baking sheet. Then using wet hands shape them into smooth balls. 
    4. Bake albondigas. Bake albondigas on the top rack of the oven until browned and cooked through, about 15-20 minutes. 
    5. Blend the sauce. Combine arbol chiles, tomatoes, onion, garlic, and salt in the blender. Blend on high until smooth. 
    6. 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. 
    7. 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. 
    8. Enjoy! Garnish with fresh cilantro leaves and serve. 

    Notes

    1. Make ahead: This dish is even better the next day! Make up to 5 days in advance, let cool, then transfer meatballs in the sauce to an airtight container. You can also freeze for up to 3 months. Thaw overnight then reheat until warmed through on the stove or in the microwave.
    2. Heat level: The sauce only has 2 arbol chiles in it so it is not very spicy. Add more chiles if you'd like it spicier or less if you'd like it less spicy.
    3. Simmer longer: The longer you let the meatballs simmer in the sauce, the more flavor they will have. Cover the pan or add more broth if the sauce is getting too dry.
    4. Serving suggestions: Arroz Blanco or Cilantro Lime Rice with Simple Stewed Green Beans.

    YouTube video

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

    Did you make this recipe?

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

    © Kate Ramos
    Cuisine: Mexican / Category: Meat

    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!

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