There is a beautiful molcajete in my kitchen that was handed down to me by my mother and I consider it a treasure, a family heirloom even. It's been in my life for as long as I can remember and I never intend to get rid of it. It reminds me of my childhood and puts a smile on my face every time I glance at it, but the sad truth is that I rarely use it. It has become more of a decorative dust collector than anything, I'm not sure why I don't pull it out more often, but my buddy Yvette Marquez-Sharpnack from Muy Bueno Cookbook posted an awesome video recipe for molcajete guacamole tostadas that has me dustin' off my favorite molcajete in the world and using it to make something delicious.
You are going to love this recipe which makes the perfect appetizer for any gathering and is super fast to put together.
Empanadas are one of those things that just about everyone likes. How can I be so sure? Because whenever I post a recipe for them here or on our Latin Recipes Facebook page, which you might just want to start following, everyone goes crazy. And I mean crazy in a good, I can't wait to eat that, kind of way.
What's particularly wonderful about empanadas other than their almost universal appeal is that they lend themselves to variety. I tend to make and eat ground beef empanadas, but I'm always game to try something different, that's why I'm excited to share this recipe for baked shrimp paremesan empanadas with you.
It's no secret that I am always trolling the internet for easy one dish recipes. Hey, I work hard (I'm sure you do too) and when dinner time comes around sometimes I need something quick and simple, no shame, no guilt. Well, the one pot recipe I have to share with you today is so unbelievably simple I cannot believe I didn't come up with it on my own. This recipe for Monterey chicken tortilla casserole is like an easy version of chilaquiles that you can pretty much make with leftovers and it's so full of cheesy goodness, it's bound to be a hit. Serve it with a simpe side salad and buen provecho!
Buñuelos remind me of Christmas, they remind me of love, they remind me of family and specifically they remind me of my tía Hilda who would always make them for me because she knows how much I love them. I'm so sorry to say that my tía is not doing well health-wise and her buñuelo making days are behind her. I can't tell you how sad this makes me. I will never ever be able to eat a buñuelo without thinking of her, without being grateful to her, without feeling full of love for her.
As hard as it is for me to accept it, it's time to start making my own buñuelos and luckily my friend Pattie Cordova from the blog Living Mi Vida Loca and her mom are coming to my rescue.They are sharing their awesome and easy recipe for buñuelos.
So my hubby loves jalapeño poppers and I think they are awesome and taste all kinds of delicioso, but I don't love that for the most part they are deep fried. Because of that, I tend to stay away from them and I have not ever once made them at home because then I might eat them all and feel all kinds of guilt afterwards. Pues, guess what? Now, I can make them at home and eat them too because I found an easy and fabulous recipe for grilled stuffed jalapeños.
Sure they still have some naughty cheesy goodness in them and a surprise helping of crispy bacon, because I'm not trying to be a saint or anything, but now that I know I can lighten them up by not battering them or frying them, I can't wait to pop these baby's on the grill and then pop them in my boca!
Can you believe that I was well into my 30s the first time I tried arepas? My husband came home one day with a bag full of arepas from a little hole in the wall and he said to me, "You HAVE to try these!" I reached into the bag and pulled out what quite frankly looked like a slightly unimpressive little pancake looking doughy thing and took a bite and it was AH-MAZE-BALLS. All of a sudden those little spheres of dough looked beautiful to me and I wanted to scream at the heavens in anger because I had no idea I could have been eating these my entire life.
Well, since my first encounter with an arepa, I've made up for an arepa-less childhood and early adulthood. I buy them whenever I can, but I'm thinking that perhaps it's time to start making them at home so that my children don't suffer from arepa deprivation in their early years like I did. I found a great and easy arepa recipe that I'm sure will be a hit with mine and yours!
Don't think I'm a total ignoramous, but I've often wondered what the difference between flautas and taquitos are. I mean they look pretty similar, they taste pretty similar, they can be made with the same ingredients, so what's the deal? I told myself it was the tortilla that determined whether what I was eating was a taquito or a flauta. I told myself flautas are made with flour tortillas and taquitos are made with corn. Then today I decided I really wanted to share this recipe for chicken flautas with you because YUM! But strangely enough the recipe calls for corn tortillas, not flour. What the flauta is going on here? I went looking on the internet and found out that many use the terms interchangeably.
Well, whether you call them chicken flautas or chicken taquitos, the recipe below makes some very good ones. Enjoy!
Recently I had the distinct pleasure of introducing my daughters to churros. Now, churros have always been a favorite for me. There is nothing like biting into a warm freshly made churro. It's all cinnamon goodness and joy.
When I came across this recipe for churros with dulce de leche sauce, it occurred to me that I have never, not once had homemade churros. Nope, I've bought them from street vendors or panaderias, but never not once have I seen them made in someone's home. I know it happens because I have friends who make them and Instagram pictures that make me want to barge right on over, but I think it's time I welcome the churro into my own kitchen and fry up a batch of these delicious treats.
I'm not the betting kind, but if I were I'd be willing to bet that you like empanadas. Why? Because who the heck doesn't like empanandas? Come to think of it, I've never heard one single person say, "I don't like empanadas." And if I were to hear someone say that, I would respond, "Good, more for me!"
Making empanadas at home is actually quite easy if you buy the frozen empanada dough. I love making a bunch and freezing them. Today I'm sharing a recipe for pork picadillo empanadas that is sure to please. I prefer my empanadas baked, but if you like them fried, you can fry them up as well.
Guess what I've never made? Tamales. Why? Because they are labor intensive. I mean, I guess technically I've made them as part of a holiday tamalada, where I did one part of the whole assembly line process of putting the tamales together, but I've never made tamales by my lonesome because it takes too long. That doesn't mean I don't crave the flavor of a delicious tamal throughout the year.
That's why I'm so excited that I came across this one pot chicken tamal casserole recipe that you can get on the table in 45 minutes. You know you can't prep and cook traditional tamales in that amount of time. And yes, I am fully aware that this is going to get some purists all bent out of shape because abuela never made a tamal casserole, but I bet you that if abuela knew about it she would because abuela ain't no dummy!