Albondigas en Salsa de Chipotle, now this is a recipe! Ooooh these are so moist and flavorful. These albondigas en salsa de chipotle recipe (Meatballs in Chipotle Sauce) my friends is just spectacular! I make these pretty often and you know why?! Cause they are…
This is an appetizer that I featured last February and thought it would be very nice as a Christmas or New Years appetizer because of its beautiful colors and deliciousness of flavors. Just perfect!!
Pimientos Rellenos a la Mexicana
Not just stuffed peppers but Mexican Stuffed Peppers! Yummy for sure!
Okay, more like heavenly, scrumptious, delectable, rich…..ohhh so YUM!
These Mexican Stuffed Peppers can be made with bell peppers or poblano peppers and stuffed with any kind of meat, seafood, even stuffed with vegetables. Here I decided to stuff them with ground pork. And of course the homemade enchillada sauce was a bonus!
Some of us are use to making Italian stuffed peppers or …
(I had previously posted this recipe last year and had to repost for Cinco de Mayo!)
Chilapitas Mixtos or Mixed Chilapitas are so yummy and the perfect appetizer for a gathering, a party, Cinco de Mayo, or Friday night drinks anyone?!
Chilapitas are a lot like Sopes. Remember those?? How delicious are those?! Well these are a smaller scale version of the famous Sopes. Less packing but just as delicious!
In case you unimaginably forgot about those or haven’t had the opportunity to make my Chicken Sopes, let me explain a little. Sopes are like a three to four-inch corn flour or masa basket filled with refried beans, chicken, beef, seafood, pork or whatever yummy concoction of meat you like, topped with lettuce, avocado, queso fresco, cilantro and a red or green hot sauce. Absolutely delish! But if you are going to make these as an appetizer, you would probably make one or two per person, NOT more because they are deceptively delicious and filling!
Okay so back to Chilapitas. …
Okay YOU!!! This is an easy pizzzzy recipe and one that you must create in your own home! No questions, no doubts, but, a must!! So again I say to you, Steak Tortilla Cups a must!!!
Sometimes some of my recipes require a few ingredients that you may not always necessarily have stocked in your pantry or fridge but this one, truly all I’m worried about is you having any kind of …
Great for the holidays!
Quesadillas de Chorizo
Chorizo Quesadillas is a great appetizer for those that love chorizo. Some people believe that chorizo simply makes everything taste better. I guess the way some people feel about bacon! The thing is chorizo has a very strong smoky flavor and if you have never had it, you must try it at least once.
In case you are not familiar with chorizo, chorizo is a pork sausage made with several different spices. Depending where the chorizo is from, it may or may not have to be cooked. For example, most chorizo in Europe is fermented and cured in which case, it doesn’t have to be cooked. Places like Mexico prepare their sausage fresh and must be cooked. It is more of a minced or crumbled meat that comes in a casing. Such as ground pork, turkey, beef, venison prepared with mexican chilis as well as other spices. However, dried versions do exist.
As for me I like both types of chorizo, the cured and the fresh kind. According to the recipe I may be making that day I will pick which I prefer for that recipe. For example if I’m making a spanish or a mexican soup I prefer to use cured chorizo and for eggs or home fries I use the grounded chorizo.
However, for Chorizo quesadillas, I use both variants. Although to be completely honest I prefer the cured chorizo. Here for this recipe I used a little of both. So when you go and try this recipe make it with both and see what you prefer best.
One of the best things about any kind of quesadillas you make, whether, it’s chicken quesadillas, shrimp, steak quesadillas and of now of course chorizo quesadillas you can add whatever ingredients and toppings you like. Cheese, scallions, red onions, queso fresco, sour cream, salsa, tomatoes, cilantro, guacamole etc…
- 9 Ounces beef or pork chorizo (hard or ground chorizo)
- 1/2 onion (coarsely chopped)
- 3-4 scallions (coarsely chopped)
- 2 garlic (finely chopped)
- 1 can refried beans
- 1 1/2 Cups queso fresco/monterey jack cheese
- 1 Package flour tortillas
- 1 Container sour cream
- salsa (of your choice)
- 2 Tbsp vegetable oil
|If you're using hard chorizo, remove from package and cut into slices and then cube slices. Set aside. If you are using ground chorizo, remove from casing into bowl, set aside.|
|In a skillet, heat 2 tbsp of oil over medium heat and add your chopped onion. Cook for 2 minutes. Add the chopped garlic and cook for 1 minute. Add the chorizo. If it is ground chorizo, cook for about 7 minutes and if it is the hard kind, cook for 5 minutes. Mixing all together. Note: Some ground chorizo may be too oily for your liking, if so just put mixture through a strainer to remove excess oil).|
|Heat refried beans for 1 minute in microwave, so they will be easier to spread on tortillas. Taking one tortilla at a time, spread about 2 tbsps of the refried beans on tortilla. Follow with chorizo, cheese and scallions. Top with another tortilla. Repeat process until you have used all the mixture up.|
|Heat and grill tortillas in a skillet over medium heat for a minute or so on each side or until cheese has melted. Take each tortilla and cut into quarters. Serve immediately with salsa of your choice and sour cream. Enjoy!|
Empanadas de Res
Mexican Beef Empanadas are so, so good! A comfort mexican appetizer or snack. Think about making these for a small gathering of friends. But know this ahead of time, you will have to double or triple the recipe cause I promise you and your friends will not be able to just have one!
As you already know I do make quite a few recipes with masa or cornflour dough. And I know that maybe the idea of making dough for the empanadas may seem a little scary if you have never done them before but as I always say to you, do not let the fear stop you. Why miss out on homemade beef empanadas only because you are afraid they won’t turn out right. Like anything we all want to learn in life how to do or make and how to do it well, it takes practice. Even these here that I made didn’t come out perfect and I’ve been making them forever. But trust me when I say to you, you will get it!
Every time I make these beef empanadas, it’s like everyone remembers once again how much they love these and I find myself making them on a run of two weeks! They are just so tasty! They’re savory little meat pies begging you to eat them! And you know me, I could not sit back and let them feel unwanted and undesired! 🙂 So I chose to show them love and devour them, expressing all my love and appreciativeness. 🙂
One of the best things about beef empanadas is once they are made you can freeze them for future purposes cooked or uncooked they can be frozen. So if you’re in the mood to make big batches one afternoon, just freeze them for an afternoon snack or appetizer, this is a great alternative! Use that extra Saturday energy to make a big batch for future consumption!!
NOTE: For this recipe you can use any hot dipping sauce you would like but if you like you can make this green sauce that I made for my other Mexican Empanadas with Green Sauce recipe as well as the steps to forming the tortilla discs. Please click here.
- 1 1/2 Cups vegetable oil (for frying)
Dough (masa) for Empanadas
- 2 Cups Maseca Corn Flour (found in the Latin section of most supermarkets)
- 11/2 Cups water
- 1/4 teaspoon salt
Red Sauce for Meat
- 6 Guajillo peppers (stem and seeds removed)
- 2 Arbol peppers (stem and seeds removed)
- 3 garlic cloves (peeled)
- 4 roma tomatoes
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 Pound beef chuck or sirloin or ground
- 2 garlic cloves (peeled)
- 1 onion (peeled and quartered)
|Cut beef into small cubes and cook with 2 cups of water with onion and garlic cloves over medium heat for 1 1/2 hours until soft. Once cooked, shred beef.|
|While beef is cooking, place all chile peppers and tomatoes in a sauce pan with enough water to almost submerge (3 cups). Cook for 20 minutes over medium heat until softened. Remove peppers from sauce pan and place in a blender with garlic, cumin blend, salt and 1 cup of the water the peppers and tomatoes were cooked in. Blend until smooth. Finally strain sauce through a strainer to remove extra pepper skin and seeds. Press down with a spoon to get as much sauce as possible (could even add a little water through strainer to make it easier). Add sauce to beef (can reserve a little to use once empanadas are done for dipping).|
|Mix corn flour, warm water and salt together in a bowl. Knead dough until smooth. Form somewhat of a ball. Divide into 6 to 12 balls depending how big you want your empanadas.|
|Place one ball in between 2 pieces of plastic or wax paper and with a heavy pot, press down to form a round disc. Remove top wrap and spoon beef mixture to center of it. Make sure to leave enough space to be able to seal tortilla. Fold over (with plastic still on it) to form a half moon. Set aside on a tray and cover with a damp cloth or paper towel. Repeat process with the other balls.|
|Add oil to a skillet and heat until hot. Fry empanadas until golden brown on both sides. (About 2 minutes on each side). |
Drain on paper towels. Serve warm with any hot sauce of your liking or serve with the optional sauces.
Chicken Sopes are a truly transient appetizer! Why? Because they are so good! So these little guys go quite fast. And by the way they are not so little! These “mexican corn cakes” are about the size of a fist. Good thing this recipe makes a dozen of these deliciously filled cakes.
Origin of Chicken Sopes or Sopes in General and Distinction
It is said that “sopes” originated from the central and southern parts of Mexico. Although no one truly knows or can pin point their true origin, all we really know is that they originated in Mexico. They are made out of very fine cornmeal or corn flour, “masa harina” or “masa de maize.” They were originally also known as pillizcadas. Their distinction from other similar antojitos (appetizer) is the pinched raised sides, forming a bowl, that holds all the scrumptious “goodies.”
Their popularity in Mexico is quite bountiful. It is considered a common staple in most households and is eaten as a snack or starter to a meal. Also considered to be a very popular “street food.” They can be made with practically any kind of meat. Chicken, beef, pork, turkey and even seafood. As the title suggest, mine are chicken sopes!
Don’t be intimidated by this sopes recipe or any other. Sopes are not at all hard to make. Some may look at this recipe and get a little intimidated. Just know, trust me, it’s not as bad as it seems…..maybe a few steps, yes, but certainly not dificult. Once you have the dough made and fried, it’s one, two, three! And the outcome?! Well worth it!
So let’s get started!
Dough and sope preparation:
Mix dough until you have formed a ball and dough is not sticky. If dough is to dry, add a little water at a time and continue kneading to smooth. Should only take about 3 minutes time.
Take some dough and form about two or three inch balls, may need to wet fingers to make them smooth.
Place individual balls into a large ziploc bag and use a rolling pin to roll into a circular disc.
Roll out into about an 1/8 inch. Use a cup to press down on the disc.
In a cast iron skillet or any similar pan, cook sopes 2 at a time (no more! Sopes have to be hot to form wall! Otherwise it will harden some and you will not be able to work with it). Cook for about 3 to 5 seconds on each side and remove immediately to form the actual sope.
Quickly work with your fingers to form a wall. Start from the the inside of sope, spreading out towards edge. The sopes must be hot still in other to do this step. Caution: quite hot but just move quickly. Fast, fast, fast!!!
Please note: You can make a batch of sopes and freeze them up for up to 3 months! That way whenever you are in the mood to have these delicious sopes, you can just defrost them for a few minutes and fry them as you normally would or you can pop them in the oven at 350 degrees Farenheit for 15 minutes.
Fry sopes in about an inch of vegetable oil until golden brown with crispy edges.
|Prep time||35 minutes|
|Cook time||45 minutes|
|Total time||1 hours, 20 minutes|
|Meal type||Appetizer, Main Dish, Snack|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Hot|
- 1 Pound chicken breast
- 1 can 20.5 oz refried pinto beans (I used the)
- 1 can GOYA sauce
- 1 red onion (chopped)
- 1 green bell pepper (chopped)
- 1 cup lettuce (chopped)
- 1 or 2 roma tomatoes (chopped)
- 1/4 cup cilantro (chopped)
- 1 serrano or jalapeño pepper (chopped)
- 1 green pepper (chopped)
- 2 cloves garlic (finely chopped)
- 1 avocado (chopped)
- 1 container sour cream
- queso fresco (crumbled)
- vegetable oil for cooking
- paprika (to taste)
- salt and pepper (to taste)
- 1 lime (cut into halves)
- salsa roja (mexican red sauce)
- green jalapeno sauce
Sope Dough Preparation
- 2 cups MASECA Instant Corn Masa Flour (will find in the flour aisle or the International food section of your supermarket)
- 11/2 Cups water (may need more as you go)
|Rinse chicken breasts under cool running water. Place in a pot with enough water to cover and cook over medium heat for 30 minutes. Once done, remove chicken and let cool for a few minutes. Also, reserve about half a cup of broth the chicken was cooked in. Shred chicken with two forks or cut into small cubes. Set aside.|
|Chop the onion, peppers, tomatoes, lettuce, cilantro and garlic. Cut avocado into small cubes and sprinkle with some lime (this prevents the avocado from discoloring) Be careful not to rub your eyes after cutting the serrano pepper. 🙂 ). Set all ingredients aside.|
|Sope Dough Preparation|
|Mix 2 cups of the MASECA Instant Masa Corn Flour with 1 1/4 cups of water in a bowl. With clean hands mix corn flour with water and knead until a uniform dough forms (until the dough is no longer sticky in you hands.) If the dough is to dry, add in a little more water and if dough is two sticky add more corn flour.|
|Form about a 2 inch balls of dough and place one at a time in a Ziploc bag. Flatten with a rolling pin and with the rim of a glass, or biscuit cutter, press down to cleanly cut a circle. Remove circle from bag. Incorporate dough scrap back with dough mixture and repeat process with the rest of the balls. Lay out your circles on a tray.|
|Add a teaspoon of oil to a cast iron pan and spread oil around pan with a napkin. Heat cast iron over medium heat. Add no more than two sope dough circles at a time to pan and cook for about 3 to for 4 SECONDS on each side. Remove from heat. Immediately, using your fingers, spread dough from the center out to form a wall, pinch along the sides. Be careful dough is hot. Repeat with second sope. You must work quickly to form walls or dough will harden. Set aside. Now go back and repeat the same exact process with the rest of the dough circles.|
|Now you are ready to fry the sope bowls. In a frying pan or cast iron pan, add about an inch or a little more of vegetable oil. Heat oil over medium heat. Cook a few sopes at a time and fry on each side for a few minutes until golden brown and sides are a little crispy. Remove and drain on paper towels.|
|Time to finish the chicken. In a pan add about two tablespoons of oil and heat over medium heat for a minute. Add half the mixture of the red onion, all the bell pepper and serrano. Saute for about 5 minutes and add garlic. Cook for 2 minutes. Now add the chicken and paprika, salt and pepper to taste and mix all together. Add the whole can of Goya sauce to chicken and the 1/2 cup of reserved broth. Continue cooking for 10 minutes until broth evaporates.|
|Warm the refried beans in the microwave for 1 minute or in a saucepan over low to medium heat for a few minutes. Add about 1 tablespoon of bean mixture to each sope bowl. Now add chicken mixture to each. Mix your lettuce, tomato and remaining red onion together and now top each sope with salad mixture. Add a teaspoon of sour cream to each (optional.) Slice queso fresco and crumble with fingers. Add queso fresco to sopes. Add avocado cubes (optional). Finally sprinkle cilantro on each.|
|Serve 1 to 2 chicken sopes per person with sauces. Enjoy!|
Shredded Pork Medley
This week I shared with you a Salpicón de Mariscos and promised to share a Salpcón de Cerdo with you, so here it is.
When I make this dish whether it is as an appetizer or as an entree, trust me it’s one I luxuriate in. It’s a great, great appetizer, but, also great as an entree served with rice. Yummmm!
And since I cannot keep enjoying this Salpicón de Cerdo, BY MYSELFFFFF like I said, I’m sharing! It would just be selfish of me not to, right?!
So let’s enjoy this together, ok?!
A few things about Salpicón de Cerdo and in general, about Salpicón!
Although Salpicón de Cerdo is a pork medley, Salpicón can also be made with beef, chicken, turkey, venison, lamb and of course seafood.
The history of Salpicón is still somewhat of a mystery, although, it is believed that it originated in the coastal region of Spain with mixtures of fish, fruits and vegetables.
In Southern Mexico this dish is mostly eaten with meat and served cold.
In Colombia, Salpicón, is a fruit cocktail drink served with orange or watermelon juice, soda and chopped fruit.
In France, Salpicón, consists of diced meats, fowls, seafood, vegetables, mushrooms etc and bound with either a thick or thin sauce. Served hot or cold.
In Mexico Salpicón can be enjoyed with warm tortillas, tostadas, tortilla chips, etc…
For my Salpicón de Cerdo, I mixed and embellished with avocados, red onions, lettuce, sweet tomatoes, cilantro, lime, pickled jalapeños, green pickled chiles and yummy queso fresco. Of all course, a few spices!
Assemble on broil corn tortillas….
What’s also terrific about this dish, is it’s very easy to make and great for parties because it can be made ahead of time and in large quantities. So my friends, here’s to Salpicón de Cerdo!
Enjoy and don’t forget to leave me your comments, I’d love to hear how much you enjoyed it!
Salpicón de Cerdo
|Prep time||15 minutes|
|Cook time||1 hour, 30 minutes|
|Total time||1 hour, 45 minutes|
|Misc||Child Friendly, Pre-preparable, Serve Cold|
- 2 Pounds pork shoulder, boston butt (shredded)
- 1/2 head of lettuce (thinly sliced)
- 1 red onion (thinly sliced into half moons)
- 5 roma tomatoes (2 chopped and 3 sliced)
- 2 avocados (sliced into wedges)
- 1 7.8 oz small can green chiles
- 1 Small can pickled jalapeños
- 3 Tablespoons fresh cilantro (coarsely chopped)
- 3 garlic cloves (crushed)
- 1 bay leaf
- 1 Package queso fresco (crumbled)
- 4 Tablespoons olive oil
- 2 Tablespoons red wine vinegar (or to taste)
- 2 to 3 limes (juiced)
- salt and pepper (to taste)
- 1 Package corn tortillas
- 1 orange (juiced)
Note: If you would like to make this recipe ahead of time, mix pork with just the onion and vinaigrette and refrigerate. Hold off on the lettuce and cilantro until you are ready to have the Salpicón de Cerdo.
Mini Flautas de Carne de Res con Crema de Aguacate
Last weekend I made these fabulous flautas and let me tell you, yummy!! Oh my, oh my, they were just soo good! More like heavenly. This my friends is one appetizer you will want to recreate and devour often. Just too good! And please don’t take my word for it…make this one for sure.
So let me continue, I had my buddy over last weekend and I asked him if he wanted some flautas. This is how it went:
Me: “John, want some flautas?” I just bought a chuck roast and was thinking about making some flautitas”
John: “Cathy, my dear friend, Cathy, have I ever said no to any of your cooking?” “Come on woman, where do we start?”
Me: I laughed with a grin of thankfulness
John: “BTW, Dos Equis on the menu too?!”
Me: Yes my dear, yesss!
Okay folks so where do we start? You already did! …you’re reading, you’re interested, you’re curious and filling your brain with new ideas, new foods to annihilate! Yes, I said it, ANNIHILATE! As a matter of fact, UTTERLY ANNIHILATE!
Here we go, but before we do, let me explain to you a few things:
Flautas translates to flutes. You can make these babies with pretty much any meat you desire…..chicken, pork, turkey, beef, lamb, etc. Why the name flautas you ask? You got it, BECAUSE THEY LOOK LIKE LITTLE FLUTES!
Guess what?! You can also make these with seafood. So for all you seafood lovers out there (like MEEEE!), you can make theseeee, wait for it, wait for it again….SEAFOOD! Shrimp, lobster, crab…all equals YUMM! I know what you’re thinking, “Is this woman going to share any of those recipes, ever?” Yes, I am my fellow friends I am, promise. Give it time, give it time, these too shall come.
As I say to you once here and a while (as I chuckle), promise me a little patience once again with this recipe.
Here it goes!
Mexican Mini Beef Flautas with Avocado Cream
- 2 Lbs beef chuck (cut into 4 inch cubes)
- 2 onions
- 5 garlic cloves
- 2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1/2 teaspoon cumin
- 1 tablespoon chili powder
- 1 bay leaf
- 1-2 chipotle in adobo sauce
- 1 fresh jalapeno (seeded and chopped, wear gloves)
- 1 cup Goya tomato sauce (or any other latin tomato sauce)
- 2-3 cups romaine or iceburg lettuce (shredded)
- vegetable oil for frying
- 18 corn tortillas
- 1 ripe avocado (cut in half, remove pit, remove flesh)
- 1 container 4 ounces sour cream
- 2 Tablespoons fresh lime juice
- salt to taste
|Quarter 1 of the onions. Mash 2 of the garlic cloves with back of knife. In a large saucepan, add beef, garlic, onion, cumin, salt and bay leaf. Add enough water to cover (can use beef or chicken stock) and bring to a boil. Lower temperature, cover pot and simmer for 2 hours or until tender. Check periodically to make sure there still is enough water in pot, if not, add a little more. Set beef aside to cool but make sure to reserve broth. Shred beef with 2 forks on cutting board.|
|In a blender or food chopper, add tomato sauce with chili powder, cayenne pepper and chipotle. Blend together. This sauce will be added to the cooked beef.|
|Chop and saute the other onion with chopped jalapeno. Add the shredded beef, sauce and stir together over medium heat. Add about a cup of beef broth, stir mixture and cook for another few minutes until all flavors come together.|
|Avocado Cream Sauce|
|Mash avocado with fork add sour cream, lime juice and salt to taste. Refrigerate while you get flautas ready and fry.|
|To warm the corn tortillas|
|Preheat oven to 350 degrees (175 degree Celsius) Next, take your 18 tortillas and divide them into 3 stacks of 6 tortillas each and wrap in aluminum foil. Place in oven for about 5-7 min. Once warm, they will be pliable and easy to make into flautas.|
|Add about 2 tablespoons of beef filling down the center of each tortilla. Roll and wrap, covering filling. You can secure tortilla with a wooden toothpick or keep seam side facing down until ready to fry. Continue this process for all tortillas.|
|Fry in about an inch of vegetable oil, until golden brown and crispy. Drain on paper towels.|
|Lay a bed of shredded lettuce on a platter and lay flautas around platter with avocado cream sauce in center.|