Arroz con Pollo (Rice with Chicken)

 

INGREDIENTS:

*  8-10 skinless pieces of chicken (I like to use chicken thighs)

*  "Goya" brand, Adobo all purpose seasoning with pepper (or your favorite chicken seasoning).  You can find this seasoning in the Latin aisle of your grocery store.

*  2 tbsp olive oil

*  1 large green (bell) pepper, finely chopped

*  1 red pepper, finely chopped

*  1 medium onion, finely chopped

*  1 tsp minced garlic

*  3 cups of rice 

*  2 small envelopes of "Sazon Goya con Azafran"

*  1 tsp chicken bouillon

*  6 and 1/2 cups cups water

*  1 cup frozen peas

*  salt to taste

Pour the olive oil in a large pan/skillet and brown the seasoned chicken (using Adobo all purpose seasoning with pepper) for about 5 minutes on each side.  I usually cook about 5 pieces at a time.  When ready, pull those chicken pieces out and continue with the rest of the chicken until all of the chicken is done and out of the pan.  In the same pan/skillet, sautee the chopped red and green peppers, onion, and minced garlic.  Add the rice, the contents of the 2 "sazon goya con azafran" envelopes, and the chicken bouillon.  Stir until all the ingredients are well mixed.  Add the water, salt, and frozen peas, stir well.  Place all of the chicken thighs on the top of the rice.  Cover, reduce heat, and simmer for about 25 minutes for the rice and chicken to finish cooking.  Enjoy!

Easy Salsa

Super easy and quick to prepare.  You are going to LOVE this salsa!

INGREDIENTS:

2 cans (14.5 oz) whole canned tomatoes

1-2 jalapeños

1 bunch of cilantro

1 garlic clove (or 1 tsp minced)

salt to taste

1-2 tomatoes (finely diced)

1 bunch of green onions (finely sliced)

Throw the first five ingredients in a blender and blend well.  I suggest you start out with one jalapeño and then taste and see if it's spicy enough for your liking, if not, add more jalapeños.  When the spiciness level is right for you, pour salsa in a bowl.  You could actually just eat your salsa like this, but I like to add the diced tomatoes and green onions at this point to make the salsa more chunky.  If you do not have green onions on hand, white or yellow onions finely chopped will work just as well.

Note**  If your salsa ends up more spicy than you would like (when you first blend it), just add an extra can of tomatoes.

Flan de Tres Leches

You can never go wrong with flan, it is absolutely delicious no matter the variations.

Try this flan, I'm sure you'll love it as much as we did!

INGREDIENTS:
2 cans sweetened condensed milk
2 cans evaporated milk
1 can Media Crema (Nestle brand Table Cream)
2 tsp vanilla
1/2 pkg cream cheese
10 Eggs

(1/2-1 cup Sugar (for caramel)

***

In a small saucepan, melt the sugar on medium heat until it becomes caramelized, pour on the bottom of a bundt pan.

                                                                               ***
Pour first 5 ingredients in blender, blend.  Pour contents on a bowl and beat/mix in the eggs.  Once all of your ingredients are well mixed, pour mix into the bundt pan.

Bake flan a Bain Marie for 1 hour at 350 degrees Fahrenheit, or until toothpick inserted in the middle comes out clean, let cool, invert onto a cake platter.  Enjoy!!!!

Note: To bake a cake/custard A Bain Marie, you just need to insert the bundt pan into a larger container and partially fill the large container with water.

Coconut Flan (Flan de Coco)

INGREDIENTS:

1 can coconut milk

1 can sweetened condensed milk 

6 eggs

1 tsp vanilla

1-1.5 cup grated coconut

1/2 cup sugar (for caramel)

***

In a small saucepan, melt the sugar on medium heat until it becomes caramelized, pour on the bottom of a bundt pan.

                                                                               ***
Pour first 4 ingredients in blender, blend.  Add coconut and blend for a few seconds.  Pour mix into a bundt pan.

Bake flan a Bain Marie for 1 hour at 350 degrees Fahrenheit, or until toothpick inserted in the middle comes out clean, let cool, invert onto a cake platter.  Enjoy!!!!

Note: To bake a cake/custard A Bain Marie, you just need to insert the bundt pan into a larger container and partially fill the large container with water.

Avocado Green Salsa (Salsa Verde con Aguacate)

 This salsa is absolutely delicious!  Perfect for chips or to accompany any of your favorite Mexican dishes.

INGREDIENTS:

1 1/2 lbs Tomatillos

1-2 Fresh Jalapeños

1 small onion, quartered

1 bunch of cilantro

1 garlic clove

salt

2 avocados

Remove the husk (leaf) from the tomatillos and wash them.  In a sauce pan boil the tomatillos along with the jalapeños and onion. Make sure you don't overcook the tomatillos or they will break apart and you will have a hard time getting them out of the pan. Just cook them until they change color.  Let the tomatillos, onion, and jalapeños cool and then pour them in the blender with a little bit of the water. Add salt, garlic and cilantro and blend. Cut open the avocados and remove the pit.  Add the avocado pulp to the green salsa mix.  Blend once more.  The salsa will be thick and creamy at this point, just perfect!  Enjoy!!!

Note:  This salsa will keep for about 4-5 days.

Lime Cookie Dessert

 

This dessert is very easy to make and it's delicious!  Perfect combination of sweet and sour.  

You will need two packages of "galletas Marias" (Marias cookies) for this recipe.  You will find these cookies in the Latin aisle of your local super market (although I have also found them in the cookie aisle).  You can buy the individual packages, or buy them like I did in this 4-pack below. 

 INGREDIENTS:

1 can sweetened condensed milk
1 can evaporated milk
1/2 pkg cream cheese (you can add the whole pkg if you want), softened
8 tbsp lime juice (about 3 1/2 limes)
2 pkgs galletas Marias (Marias cookies)

With a blender, blend the milks, the cream cheese and lime juice until smooth and creamy.  Maybe start out with 5 tablespoons of lime juice and try it.  It's really up to you how much lime juice you want to add.  The lime juice will cut the sweetness and bring that tart flavor to your dessert.  I found 8 tablespoons of lime juice to be perfect to my liking.  Place a layer of Maria's cookies on an 8x8 baking dish.  I broke some cookies in half and quarters to try and fill the larger gaps.

 Pour a small layer of your milk and lime cream over the cookies.

 Continue layering, alternating between the cream and cookies.

Finish with a layer of cream at the top.  Cover with plastic wrap and refrigerate for at least two to three hours before serving.  Enjoy!

Pastel de Tres Leches (Tres Leches Cake)

Pastel de tres leches has always been one of my all time favorite cakes, it's so yummy and moist!  It's a definite must try if you've never had it.  Of course if you have already had tres leches cake, then you know the pure yumminess I'm talking about.

Note:  You can half the recipe and just pour it on a 9x13 pan.  I did the two round cakes because I wanted to add a filling.  

Also, if you want you can also use more egg whites rather than the whole egg. Maybe 5 whole eggs and 5 egg whites, it should work just fine. It will cut out the calories by a bit, but it really won't be much considering everything else that will go into this cake ;)

INGREDIENTS FOR CAKE: 

1 cup butter (2 sticks)

3 cups flour

2 tsp baking powder

1 tsp salt

10 eggs

1 1/2 cup sugar

2 tsp vanilla

INGREDIENTS FOR MILK MIXTURE: Mix all three ingredients together

1 (14 oz) can sweetened condensed milk

1 (12 oz) can evaporated milk

1 cup milk

INGREDIENTS FOR WHIPPED TOPPING:

Whipping cream (Heavy or regular)

Powdered sugar

Start out by whisking together the flour, baking powder, and salt in a mixing bowl, set aside.  In a separate bowl beat the eggs and sugar until thick, add vanilla.  Incorporate the dry ingredient mixture and mix well.  Fold in melted butter until well combined.  Pour cake batter into two greased 9" round cake pans.  Bake at 350 degrees fahrenheit for 25-30 minutes.  Test by inserting a toothpick in the middle and checking if it comes out clean.  Remove from oven and let cool.

I leveled my cakes by removing some of the top, by doing so, I exposed the cake and didn't have to poke any holes before pouring the milk mixture.  You will have to poke your cake if you are only doing a single layer.  Pour the milk mixture over the cake(s), make sure you pour the milk evenly so that your whole cake is moist.  Pour it slowly, wait for the cake to absorb the milk and continue until you use up all your milk mixture.

Whip cream and when it's almost set, add powdered sugar to your liking, continue beating on high speed until cream is thick and peaks are formed.  

Add whipped cream and fresh fruit on top of your first cake, place your second cake over it.  Frost all of your cake with the remainder of the whipped cream.  Add more fresh fruit on the top or decorate as you wish.  Enjoy!

Hopefully my instructions aren't too confusing, let me know if you have any questions.

Pozole

Pozole is a popular soup in Mexico.  It is delicious and it can be made with either pork or chicken.  Serve it with chopped onions, lettuce, sliced cucumbers, radishes, and salsa.  This soup is extremely easy to make specially when you use canned hominy.  

Try it, it is the perfect meal for a cold winter day!

 INGREDIENTS:

5 lbs boneless pork roast (cut into large chunks)
20 cups water
salt
1 tbsp oregano
4 dry guajillo peppers
1 garlic clove
extra water (one-two cups)
1 6lb 9oz can Mexican Style Hominy (I used Juanita brand)

GARNISH:
shredded lettuce
chopped onion
sliced cucumbers
sliced radishes
limes
tostadas
hot sauce

In a very large pot, place the cut pork, water and salt and start cooking in medium heat.  In a small saucepan, place guajillo peppers and some water, boil.  When peppers are soft, pour peppers and water in blender along with the oregano and garlic clove.  Blend well.  Place a strainer on top of the large pot and pour the mixture from the blender.  This mixture will add some reddish color and flavor to your soup.

I waited about an hour and then poured the hominy in the pot.  I did not include the liquid from the can.  In fact, I drained and rinsed the hominy before placing it in the pot.  Your soup will be ready as soon as your meat is fully cooked.  I cooked my soup for about two hours total (maybe a little more).  Note:  if you are making chicken pozole, you need to add the hominy at the same time you add the meat since chicken cooks a lot faster than pork.

Dish your soup and add garnishes.  The soup is not spicy at all and that's why you need to add hot sauce for extra flavor.  I like to use Tapatio brand (found in the Latin aisle of your grocery store).

I specially love to eat mine with onion, lettuce and cucumbers.  Others like to squirt some lime juice in it and eat it with radishes and tostadas as well.  Enjoy!

Birria

 Delicious and easy traditional Mexican roast.  One of our family favorites!

INGREDIENTS:

Beef Roast

2 garlic cloves

3 guajillo peppers

1 can whole tomatoes

1 can diced tomatoes

8 or so of “Chile bravos” also know as “Chile de Arbol” (these are hot peppers)

3/8- ½ cup vinegar (maybe a little less)

½ - 2/3 cup freshly squeezed orange juice

6 or so whole cloves

1/8 tsp (about 19 kernels) whole pepper

1-1  ½  tsp oregano

1 tbsp toasted sesame seeds

½ cinnamon stick

1/3 Mexican chocolate tablet (such as “Abuelita” or “Ibarra” brand)

Salt to taste

3 bay leaves

Cut roast into several large chunks and place in crockpot.  Boil or microwave the guajillo and chiles de arbol peppers to soften them.  If microwaving them, do it for 1-2 minutes (you do not need to use a lot of water). Throw the rest of the ingredients (except for bay leaves) in the blender (including the soften peppers) and blend for a few minutes.  Pour sauce over meat and throw bay leaves on top.  Cover and cook on high heat for 4-6 hours.  Serve with chopped onion and cilantro on top.

Chile Relleno Casserole

 We love chiles rellenos, but they are a little time consuming and probably not the healthiest for you since the egg-covered peppers are fried.  Nonetheless, if you have the time and want to eat something amazing, definetively make them.  I posted the recipe in the past and you can find it here.

I found the recipe for this casserole here.  I honestly almost didn't make it because I didn't think it would turn out.  Then I figured I would never know if I didn't try it.  As usual, I kinda like to tweak recipes so this of course has changes to the original. You can click on the link above if you want the original recipe or just do it my way.  

This dish is pretty good, and I think overall healthy.  I will definitely make this again and I hope you like it too.

INGREDIENTS

5 oz grated cheddar

5 oz grated monterey jack cheese (I'm sure you can use mozzarella instead)
2 eggs

4 egg whites
1 tsp salt
1/3 cup flour
1 2/3 cup 2% milk
3-5 large poblano peppers, roasted, peeled and coarsely chopped (I used five)

Note:  If you are not sure how to roast the peppers, click on the first link I provided.  It will take you to my chile relleno recipe and I explain the process there.

Spray a 2 quart baking dish with cooking spray.  Then add the cheese, about 3/4 of it, followed by the peppers.

Beat the eggs and egg whites, then whisk in the flour, salt and the milk.  Pour this mixture on top of the peppers.  Top with the remaining cheese.

Bake at 350 degrees Fahrenheit for 45-55 minutes.  Enjoy!

Flan con Requeson (Ricotta Cheese)

Pretty much your typical recipe for flan but the added requeson/ricotta cheese adds a nice texture and yummy taste.

INGREDIENTS:
4 Eggs
1 can sweetened condensed milk
1 can evaporated milk
1 tsp vanilla
1 small container of requeson or ricotta cheese.
1/2 cup sugar for caramel

***

In a small saucepan, melt the sugar on medium heat until it becomes caramelized, pour on the bottom of a bundt pan.

                                                                               ***
Place all ingredients in a mixing bowl and beat with a mixer until everything is well mixed.  Pour mix into a bundt pan.

Bake flan a Bain Marie for 1 hour at 350 degrees Fahrenheit, or until toothpick inserted in the middle comes out clean, let cool, invert onto a cake platter. Enjoy!!!!

Note: To bake a cake/custard A Bain Marie, you just need to insert the bundt pan into a larger container and partially fill the large container with water.

Chicken Tortilla Soup

 Amazingly good, easy and perfect for the cold weather season.

Adjust the ingredients to your liking

 INGREDIENTS:
1 Rotisserie chicken, shredded
1 medium onion, chopped
2-4 stalks of celery, finely chopped
3 jalapenos, seeded, chopped
1/2-1 red pepper, finely diced
1/2-1 green pepper, finely diced
2 cans (14.5 oz) chicken broth
Water
salt and Pepper to taste
1 can RO*TEL Original Diced tomatoes & green chilies (or just dice some fresh tomatoes, that's what I  usually do)
3 Tbsp tomato paste

Green onions
Avocados
Cilantro
Tortilla strips

Place a little bit of olive oil to the bottom of a large pot and saute the onions, celery, jalapenos, red and green peppers.  Add the shredded chicken, chicken broth, can of diced tomatoes & green chilies, tomato paste, and extra water to your liking.  Cook on medium heat for about 10 minutes and serve.  Top with avocados, cilantro and tortilla strips.  Enjoy!

Taquitos

Simple, easy and delicious!

INGREDIENTS:

Thinly sliced steak (Sirloin or chuck roast work great)

Corn tortillas

Cabbage, finely chopped

onion, finely chopped

cilantro, finely chopped

Green salsa/salsa verde (click on the name for recipe)

Olive oil

salt, pepper

Pearl onions (optional)

Season meat with salt and pepper and cook in a pan (I also like to add a little bit of minced garlic as it's cooking). When meat is cooked, cut steaks into small strips or squares.

Place a little bit of olive oil on a griddle and lightly rub the corn tortillas on the oil. I usually hold two tortillas together and then rub the outside sides on the oil and set them on the griddle to warm up and cook a bit. If you cooked the tortillas stacked in two's they'll stay softer. When the tortillas are ready, add the meat, cabbage, onions, cilantro and top with salsa. Serve with the pearl onions on the side. Enjoy!!

Note: To prepare the pearl onions, simply peel them and them put them in a pot with water. Let them cook and once they are ready, transfer them to your hot griddle for them to cook a bit more and get some nice color and extra flavor.

White Chicken Enchiladas

This is a super yummy enchilada recipe I found at the Pioneer Woman Website. It's not your typical enchilada recipe, or at least not the ones I had in Mexico anyway. I really like the fact that she uses corn tortillas rather than flour because that's what we use when making enchiladas. I think flour tortillas get extra soggy. Anyway, I made some changes to her recipe and that's what I'll post here. To get her original recipe and of course many other yummy ones click here.

Some of the changes that I made was to replace a few ingredients such as fresh peppers rather than canned (fresh is always best) and also used a rotisserie chicken rather than cook one, among other things. Again, visit her site if you would like to see her original recipe.

INGREDIENTS:

1 Rotisserie chicken, shredded (about 2- 1/2 cups)

2 c chicken broth

1 tbsp canola oil

corn tortillas

1 large onion, diced

6-7 Anaheim peppers, diced

2-3 jalapenos, seeded and finely diced

1 tsp paprika

1/2 c heavy cream (you can use Nestle Table cream/Media crema instead)

2 tbsp butter

2 tbsp flour

1 c sour cream

2- 1/2 c monterey jack cheese, grated

salt and pepper to taste

cilantro, chopped

PREPARATION:

Heat oil over medium heat. Add onions and jalapenos and saute for a minute or so. Add chicken and half of the Anaheim peppers, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot, Mix in the cilantro (reserve some to garnish enchiladas when done). Turn off the heat and set aside.

In a separate pan, melt butter and sprinkle four. Whisk together and cook for about a minute. Add in one and a half cups of chicken broth. Whisk together and cook for a minute or two. Add the rest of the Anaheim peppers. Reduce heat, then add in sour cream and some cheese to melt (about a cup or so). Add 1/2 teaspoon paprika. Add salt and pepper as needed.

Soften tortillas on a griddle. You don't need to cook them too long, all you need is for them to be soft enough to roll.

To assemble: spoon chicken mixture on top of a tortilla, add some cheese and roll up. Place in a 9x13 casserole dish seam side down. Continue to do the same with the rest of the tortillas.

Pour cheese mixture over the top of the tortillas. Top with extra cheese if you'd like but I don't think it's necessary at all cause they are plenty cheesy. Bake at 350 degrees for 30 minutes. Enjoy!

Carne Molida con Papas

In need of an easy meal??? Well, look no further! This is one of the easiest meals to make. I tend to make this often...specially when I run out of ideas. You can make this and eat it with tortillas like a burrito. You can use this as the meat dish for tostadas, or some delicious sopes (post to come)! It can also be the perfect filling for fried empanadas.

Anyway, the list goes on.

INGREDIENTS:

1 lb ground beef
1 small onion, chopped
2-3 tomatoes, diced
4 potatoes, diced (it really depends on the size of the potatoes, so as many as you want)
2-3 fresh jalapenos, diced
cilantro, chopped (optional)
salt and pepper, to taste
Mozarella or Monterey Jack cheese, shredded (optional)

In a skillet begin to cook the meat, add salt and pepper. When the meat is practically done, add the remaining ingredients (except for the cheese), add more salt and pepper if necessary (I usually do). Cook on medium heat (mix when needed) until potatoes are tender. When potatoes are ready, add cheese, and serve when cheese has melted. Enjoy!!

Note: I once added fresh chopped spinach to it and it was great. So if you are in the need of using spinach...here is a great dish.

Bionico (Mexican Fruit Salad)

This is a very, very delicious Mexican fruit salad. It's not only delish, but super easy to make as well. I won't really put specific measurements for the salad because it's really up to you how much fruit you want to add and what kind. I usually make mine with apples, strawberries and bananas, but you can add other fruits such as cantaloupe, pineapple, etc.

INGREDIENTS:
Apples
Bananas
Strawberries
Cantaloupe
Any of your favorite fruits and berries

CREME:
1 can sweetened condensed milk
2 cans Nestle Media Crema/Table cream (you'll find this in the latin section of your grocery store)
1 tsp vanilla

INSTRUCTIONS:
Cut all the fruit in small pieces (bite size), I cut mine very small. Place cut fruit in a large bowl or individual bowls.

Mix all the ingredients for the creme and pour over the fruit.

Top with granola. Enjoy!!!

NOTE: You can substitute the creme with yogurt for a healthier fruit salad, it's really good this way as well.

Choco-Flan

I actually tasted this cake/flan several years ago at a church activity, but never got the chance to ask for the recipe. I figured it wouldn't be too hard to make since it was a chocolate cake and flan baked together, I just didn't know how you accomplish that without mixing the ingredients. I did some searching online and was able to find the procedure for making it-this is also known as the impossible cake. Anyway, I ended up using my own flan recipe and I just bought a box of chocolate cake mix for the cake.

***

Just a few things to keep in mind:

1. Make sure you don't over-bake, or the cake will be dry

2. The cake pan I used was a spring-form pan and I believe water was able to creep into the cake pan and also some flan mixture got out at the bottom. I suggest you use a solid bundt pan.

3. During the baking process, the cake will rise and bake at the top and the flan mixture will sink to the bottom and cook there.

***

INGREDIENTS:

1 box of milk chocolate cake mix (follow the instructions as in the box to make the batter)

***

Flan Ingredients:

1 can of evaporated milk

1 can sweetened condensed milk

4 eggs

1tsp vanilla

1/2 cup sugar (for caramel)

***

In a small saucepan, melt the sugar on medium heat until it becomes caramelized, pour on the bottom of a bundt pan.

***

Mix the chocolate cake mix according to the instructions on the box and then pour on top of the caramel.
In a small bowl, mix all the ingredients for the flan: milks, eggs and vanilla. Make sure they are mixed well (mixture will be runny) and then carefully pour over chocolate batter.

Bake cake a Bain Marie for 1 hour at 350 degrees farenheit, or until toothpick inserted in the middle comes out clean, let cool, invert onto a cake platter. Enjoy!!!!

Note: To bake a cake/custard A Bain Marie, you just need to insert the bundt pan into a larger container and partially fill the large container with water.

Taquitos de Papa (Fried Potato Tacos)

This is a very fast, easy and yummy recipe.

INGREDIENTS FOR TACOS:

Corn Tortillas

Mashed potatoes

Cheese, you can use fresh Mexican cheese or Parmesan

Toothpicks

Lettuce, shredded

Salsa (see recipe)

sour cream

oil for frying

Note: I did not specify amounts because it really depends on how much you are making.


Put a little bit of mashed potatoes in center of warm tortilla and roll (if the tortilla is not warm, it will break when you try to roll it), secure with a toothpick and fry.

Top tacos with lettuce, salsa, cheese and sour cream. Enjoy!!

RED SAUCE FOR POTATO TACOS

3-5 roma tomatoes (or use a can of whole tomatoes if you don't have fresh)
2-3 fresh jalapenos
1 garlic clove
oregano
salt

Boil tomatoes and jalapenos and then place in blender along with the rest of the ingredients, remember to add a little bit of water from the boiling tomatoes and jalapenos otherwise your salsa will be super thick. cool

Calabazita con Elote (Zucchini & Corn)

This is a very light meal, but very tasty!

***

INGREDIENTS:

5 zucchinis, cut into small bite size pieces

1 small onion, chopped

2 tomatoes, diced

3 fresh jalapenos, seeded and chopped

1 can whole kernel corn, you can use fresh corn if you have some

salt

Shredded Mozzarella or Monterrey Jack cheese, optional

***

Place first six ingredients in a skillet and cook without a lid. This dish should be ready in 15-20 minutes just until the zucchini is nice and tender. Top with cheese if you want and cover for a few minutes to help cheese melt fast. Serve and enjoy!!!