Main Dishes Archives - My Latina Table

Homemade Baked Beef Empanadas

Charbel Barker — Sun, 01 Mar 2026 17:56:34 +0000

Classic homemade empanadas made with a simple dough and a seasoned beef filling with eggs and olives. Golden outside and flavorful inside.

Leer en Espanol

These empanadas are more South American in style than Mexican. The dough is a traditional baked butter dough, and the filling includes classic ingredients like hard-boiled eggs and olives — elements commonly found in Argentina, Chile, and Uruguay.

I grew up making Mexican empanadas, which are often more boldly seasoned, sometimes fried, with flavors that instantly take me back to my childhood. And while these are different, I truly love them. They carry the same homemade warmth and sense of tradition.

For me, making empanadas is always something meaningful. The style may change and the ingredients may vary, but the purpose stays the same: bringing people together around food made by hand. These connect me to South America, while still reminding me of the delicious Mexican empanadas I’ve been making since I was a child.

Time

Prep time: 40 minutes
Rest time: 20 minutes
Bake time: 10–12 minutes
Total time: About 1 hour

Yield: 12–14 empanadas
Method: Baking
Cuisine: Latin American
Category: Main Dish / Appetizer

Ingredients

For the dough:

4 cups all-purpose flour
14 tablespoons (1¾ sticks) room temperature butter
½ cup water
1 teaspoon salt

For the filling:

½ pound ground beef
1 small onion, finely diced
1 small bell pepper, finely diced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon onion powder
1 teaspoon salt (adjust to taste)
2 hard-boiled eggs, chopped
6 olives, chopped
2 tablespoons chopped green onions

To finish:

1 egg, beaten (for egg wash)

Instructions

Make the dough by combining flour, salt, room temperature butter, and water until incorporated. Knead for 15 minutes until smooth. Cover and let rest for 20 minutes.
Cook the filling by sautéing onion and bell pepper. Add ground beef and cook through. Season with spices and salt. Remove from heat and mix in eggs, olives, and green onions. Let cool.
Assemble by dividing the dough, rolling into discs (use an Empanada Press to make it easier), filling, sealing tightly, and crimping the edges.
Bake at 350°F for 10–12 minutes until golden.

Let cool slightly before serving.

Baked Beef Empanadas

Classic homemade empanadas made with a simple dough and a seasoned beef filling with eggs and olives.

Course Appetizer, Main Course

Cuisine latin

Keyword empanadas

Prep Time 35

Cook Time 15

Total Time 50

Servings Empanadas

Calories 297kcal

Author Charbel Barker

Equipment

1 empanada press

Ingredients

For the dough:

4 cups all-purpose flour
14 tablespoons room temperature butter
½ cup water
1 teaspoon salt

For the filling:

½ pound ground beef
1 small onion finely diced
1 small bell pepper finely diced
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon dried oregano
½ teaspoon onion powder
1 teaspoon salt adjust to taste
2 hard-boiled eggs chopped
6 olives chopped
2 tablespoons chopped green onions

To finish:

1 egg beaten (for egg wash)

Instructions

Make the dough by combining flour, salt, room temperature butter, and water until incorporated. Knead for 15 minutes until smooth. Cover and let rest for 20 minutes.
Cook the filling by sautéing onion and bell pepper. Add ground beef and cook through. Season with spices and salt. Remove from heat and mix in eggs, olives, and green onions. Let cool.
Assemble by dividing the dough, rolling into discs, filling, sealing tightly, and crimping the edges. Brush with the egg wash.
Bake at 350°F for 10–12 minutes until golden.

Nutrition

The post Homemade Baked Beef Empanadas appeared first on My Latina Table.

Asian Grass-Fed Beef Lettuce Wraps

Charbel Barker — Sat, 28 Feb 2026 22:02:47 +0000

These ground beef lettuce wraps are a light, quick, and flavor-packed meal. Inspired by Asian flavors, they combine juicy beef with fresh, crisp vegetables in a simple skillet preparation. They’re perfect for a healthy weeknight dinner when you want something lower in carbs but still satisfying.

Leer en Espanol

The combination of garlic, ginger, soy sauce, and sesame oil creates a balanced, aromatic base, while the lettuce adds freshness and texture. Serve them as a main dish or as a shareable appetizer.

Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Yield: 4 servings
Method: Skillet
Cuisine: Asian-inspired
Category: Main Course

Ingredients

1 pound (450 g) ground beef (80/20 or leaner)
1 cup diced bell pepper (any color)
1 cup shredded carrots
¼ cup chopped green onions
3 cloves garlic, finely minced
1-inch piece fresh ginger, grated
2 tablespoons soy sauce (preferably low sodium)
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 head lettuce (butter or iceberg), leaves separated and washed
Salt and pepper to taste

Instructions

Brown the beef.
Heat a large skillet over medium heat. Add the ground beef and break it apart with a spatula. Cook until no longer pink and nicely browned (6–8 minutes). Drain excess grease if needed.
Sauté the aromatics.
Push the beef to one side of the skillet (or temporarily remove it). Add the garlic and grated ginger. Cook for about 30 seconds, until fragrant.
Add the vegetables.
Stir in the diced bell pepper and shredded carrots. Cook, stirring occasionally, until the vegetables are tender but still slightly crisp (4–5 minutes).
Combine and season.
Return the beef to the skillet if removed. Add the soy sauce, sesame oil, and rice vinegar. Season with salt and pepper. Cook for another 2–3 minutes to allow the flavors to combine. Adjust seasoning if needed.
Serve.
Transfer the mixture to a serving bowl. Spoon several tablespoons into each lettuce leaf, garnish with chopped green onions, and serve immediately.

Notes & Variations

For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
Ground turkey or chicken can be used for a lighter option.
For heat, add red pepper flakes or a drizzle of sriracha.
The filling keeps well in the refrigerator for up to 3 days and reheats easily in a skillet.

Asian Grass Fed Beef Lettuce Wraps

These ground beef lettuce wraps are a light, quick, and flavor-packed meal. Inspired by Asian flavors, they combine juicy beef with fresh, crisp vegetables in a simple skillet preparation.

Course Main Course, Salad

Cuisine asian

Keyword wraps

Prep Time 10

Cook Time 15

Total Time 25

Servings Lettuce Wraps

Calories 120kcal

Author Charbel Barker

Ingredients

1 pound ground beef (80/20 or leaner)
1 cup diced bell pepper any color
1 cup shredded carrots
¼ cup chopped green onions
3 cloves garlic finely minced
1- inch piece fresh ginger grated
2 tablespoons soy sauce preferably low sodium
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 head lettuce butter or iceberg, leaves separated and washed
Salt and pepper to taste

Instructions

Brown the beef.

Heat a large skillet over medium heat. Add the ground beef and break it apart with a spatula. Cook until no longer pink and nicely browned (6–8 minutes). Drain excess grease if needed.

Sauté the aromatics.

Push the beef to one side of the skillet (or temporarily remove it). Add the garlic and grated ginger. Cook for about 30 seconds, until fragrant.

Add the vegetables.

Stir in the diced bell pepper and shredded carrots. Cook, stirring occasionally, until the vegetables are tender but still slightly crisp (4–5 minutes).

Combine and season.

Return the beef to the skillet if removed. Add the soy sauce, sesame oil, and rice vinegar. Season with salt and pepper. Cook for another 2–3 minutes to allow the flavors to combine. Adjust seasoning if needed.

Serve.

Transfer the mixture to a serving bowl. Spoon several tablespoons into each lettuce leaf, garnish with chopped green onions, and serve immediately.

Nutrition

The post Asian Grass-Fed Beef Lettuce Wraps appeared first on My Latina Table.

Chicken Sheet Pan Recipe

Charbel Barker — Tue, 21 Nov 2023 16:55:57 +0000

Inside: Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one pan meal that everyone will love!

This one-pan wonder not only promises a mouthwatering feast but also streamlines the cooking process, making it a perfect choice for busy weeknights or lazy Sundays.

The harmonious blend of tender chicken, roasted vegetables, and aromatic herbs creates a dish that is as visually appealing as it is delicious.

What is a chicken sheet pan meal?

A chicken sheet pan recipe typically involves cooking chicken and an assortment of vegetables on a single sheet pan in the oven. It’s a convenient and efficient cooking method that allows for easy preparation and cleanup.

To create a chicken sheet pan dish, you would season chicken pieces with herbs and spices, arrange them on a baking sheet alongside a variety of vegetables, and then roast everything in the oven.

The result is a flavorful and well-balanced meal with juicy chicken and perfectly roasted vegetables.

This approach not only simplifies the cooking process but also enhances the overall taste as the ingredients cook together, allowing their flavors to meld. The versatility of sheet pan recipes makes them a popular choice for home cooks looking for a fuss-free way to create delicious and wholesome meals.

How to cut vegetables for a sheet pan meal

Dicing vegetables for a sheet pan meal is a straightforward process that helps ensure even cooking and a visually appealing presentation. Here’s a simple guide on how to dice veggies for a sheet pan meal:

Wash and Prepare Vegetables

Start by washing your vegetables thoroughly. Peel and trim them as needed. For vegetables like carrots, peel and then trim the ends. For bell peppers, cut around the stem and remove the seeds.

Choose a Uniform Size

Consistency in size is crucial for even cooking. Choose a dice size that suits your preference, but aim for uniformity to ensure that all pieces cook at the same rate. A medium dice (around 1/2 to 3/4 inch) is often a good choice for sheet pan meals.

Cutting Techniques

- Bell Peppers: Cut the peppers in half, remove the seeds and membrane, and then slice into strips. Finally, cross-cut the strips into bite-sized pieces.
- Zucchini: Slice off the ends and then cut the zucchini into rounds or half-moons.
- Carrots: Peel and then cut into coins or sticks. If the carrots are thick, consider halving or quartering them lengthwise before cutting into smaller pieces.
- Onions: Peel the onion and cut it in half. Slice each half into thin wedges.
- Broccoli: Cut the broccoli into florets, keeping them relatively uniform in size.

Chicken Sheet Pan Recipe

Ingredients:

Veggies of your choice. I used potatoes, zucchini, carrots, Broccoli, peppers, cherry tomatoes. No measurement required.

1 1/2 pound of chicken thighs without bones or skin

Marinade for the chicken:

1/4 tbsp of ground cumin

1/2 tbsp of paprika

1 Dry Guajillo pepper boiled without seeds.

1 Dry Poblano pepper boiled without seeds.

1/4 white onion roasted

3 garlic cloves roasted

1 cup of cherry tomatoes or 2 Roma tomates roasted

The juice of two orange juice

1 tbsp of apple cider vinegar

2 steams of fresh oregano

3 tbsp of olive oil

Salt and pepper to taste.

Instructions:

Cut veggies into bite sized pieces

Season the veggies with salt, pepper and dry oregano- to taste- in a bowl.

Pour in 3 tbsp of olive oil and 2 tbsp of white wine (optional)

Blend all the ingredients for the chicken marinade

Place chicken in a bowl and pour the marinade over it

Mix well and let marinade at least two hours or more.

Place the veggies on a cookie sheet with aluminum foil and sprayed with oil to prevent them from sticking

Place the chicken over the veggies and cover with aluminum

Bake at 375 for 30 minutes.

Broil for the last 10 minutes in broil to add color to the chicken

Enjoy!

Chicken Sheet Pan Recipe

Experience the delightful symphony of flavors and simplicity with our enticing Chicken Sheet Pan recipe. Learn what veggies and seasonings to use together to create a deicous, easy one pan meal that everyone will love!

Course dinner

Cuisine American

Keyword baked chicken, dinner, vegetables

Prep Time 2 10

Cook Time 40

Servings

Author Charbel Barker

Ingredients

Vegetables of your choice: Potatoes zucchini, carrots, Broccoli, peppers, cherry tomatoes. No measurement required.
1 1/2 pound of chicken thighs without bones or skin

Marinade for the chicken:

1/4 tbsp of ground cumin
1/2 tbsp of paprika
1 Dry Guajillo pepper boiled without seeds.
1 Dry Poblano pepper boiled without seeds.
1/4 white onion roasted
3 garlic cloves roasted
1 cup of cherry tomatoes or 2 Roma tomates roasted
The juice of two orange juice
1 tbsp of apple cider vinegar
2 steams of fresh oregano
3 tbsp of olive oil
Salt and pepper to taste.

Instructions

Cut veggies into bite sized pieces
Season the veggies with salt, pepper and dry oregano- to taste- in a bowl.
Pour in 3 tbsp of olive oil and 2 tbsp of white wine (optional)
Blend all the ingredients for the chicken marinade
Place chicken in a bowl and pour the marinade over it
Mix well and let marinade at least two hours or more.
Place the veggies on a cookie sheet with aluminum foil and sprayed with oil to prevent them from sticking
Place the chicken over the veggies and cover with aluminum
Bake at 375 for 30 minutes.
Broil for the last 10 minutes in broil to add color to the chicken

Nutrition

Serving: 8g

Other recipes you may enjoy:

The post Chicken Sheet Pan Recipe appeared first on My Latina Table.

The Best Creamy Cranberry Dip Recipe – A Holiday Appetizer

Charbel Barker — Tue, 21 Nov 2023 16:53:10 +0000

Inside: If you are looking for an amazing and unique appetizer to take your next holiday party, look no further – this creamy cranberry dip is easy to make and sure to be a hit.

We are at the time of year where holiday gatherings are starting and everyone is rushing to think of what foods to take to share with friends and family. It can be hard to think of something unique that people will like, but this festive dip that I am going to share today fits the bill.

When most people think of cranberries during the holidays, they think of fresh cranberry sauce. Even though it is a common food to share at Thanksgiving, a lot of times there is a lot of leftovers since it isn’t always the most popular dish. Today, I am going to share a recipe for another recipe that uses fresh cranberries, but that is combined with delicious brie and gouda cheeses which makes for a creamy dip that everyone will love.

What is Cranberry Dip?

Cranberry dip is one of many cranberry recipes that you can make for holiday parties. This particular easy dip recipe combines fresh ingredients, like tart cranberries, coconut sugar, cinnamon, orange juice and orange zest, with brie and gouda cheeses. It is then baked in the oven and served with crackers. This is a perfect appetizer, because it is easy to make and easy to share. People can scoop it up onto their plate and enjoy it with their favorite crackers or even just with a spoon.

A common variation is to use cream cheese if you prefer that over brie and gouda, but I find that these decadent cheeses make a huge difference and everyone seems to love it! If you have all the ingredients, you can even make it at the last minute, because it doesn’t take long at all to through together.

How do you make this Cranberry Dip?

To make this perfect holiday party appetizer, you will gather the following simple ingredients:

1 bag of fresh cranberries (you can use frozen cranberries if that is what you have)
4 Tbsp of coconut sugar
1/4 teaspoon of ground cinnamon
Juice from one orange
1/2 tbsp of orange zest
Brie cheese
Smoked Gouda, cut into cubes (optional)
Fresh rosemary

You will start by preheating the oven to 350 degrees fahrenheit. In a small bowl combine the coconut sugar and cinnamon and set aside.

Next, in a 9×13 inch baking dish combine cranberries, coconut sugar and cinnamon mixture, and the fresh orange juice and zest, and stir well.

Finally, add the round of brie cheese to the middle of the dish and add the cubes of smoked gouda and the rosemary. Place in the preheated oven and bake for 30 minutes.

Once cooked, remove from the oven, give it a quick stir, and serve with and assortment of crackers, tortilla chips, pretzel crisps, or pita chips.

If you don’t have brie cheese, you can replace it with a block of cream cheese and it will still have a similar creamy texture and taste.

This recipe is great right out of the oven, but you can also save any leftover dip for the next day. Just keep it in an airtight container, or in the same serving dish with plastic wrap over the top and it will be ready to continue enjoying later.

The delicious seasonal flavors of this dip make it a perfect option for family gatherings any time of year, and it is my new favorite way to use cranberries.

Check out these other holiday favorite recipes

The Best Creamy Cranberry Dip

If you are looking for an amazing and unique appetizer to take your next holiday party, look no further - this creamy cranberry dip is easy to make and sure to be a hit

Course Appetizer

Cuisine American

Keyword christmas, cranberries, dip, Thanksgiving

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 112kcal

Author Charbel Barker

Ingredients

1 bag cranberries
4 tbsp coconut sugar
1/4 tsp ground cinnamon
1 orange juice
1/2 tbsp orange zest
1 round brie cheese
2 oz smoked gouda in cubes
fresh rosemary

Instructions

Preheat oven to 350 F
Combine the cinnamon and coconut sugar in a small bowl, set aside.
Combine the cranberries, cinnamon and coconut sugar mixture, orange juice and orange zest in a 9x13 baking dish.
Add the round of brie in the middle and top with the cubes of smoked gouda and fresh rosemary
Bake for 30 minutes and serve with crackers.

Nutrition

The post The Best Creamy Cranberry Dip Recipe – A Holiday Appetizer appeared first on My Latina Table.

The Most Flavorful And Fresh Tomato Soup Recipe

Charbel Barker — Tue, 29 Aug 2023 14:09:57 +0000

Inside: Check out this delicious, flavorful, and easy to make tomato soup recipe which is an easy option for an appetizer or a meal on its own.

If you are like me, there are some nights where you just want to hunker down with a hot bowl of tomato soup. Of course you can always just open a can of soup from the store, but it is so much better for you and tastier as well if you make the soup with fresh ingredients and from scratch.

The delicious recipe I am going to share today may have a lot of ingredients, but it is easy to make and you will love it! It includes fresh herbs, fresh ripe tomatoes, garlic cloves, and other simple ingredients that will give it so much flavor.

Why you will love this homemade tomato soup more than the store-bought version

Tomato soup in a can is a pantry staple that many people have, but once you have tried this homemade version, you will not go back! Instead of having processed ingredients from the version you buy at the store, this recipe has only fresh ingredients and is made from scratch. I know it may seem daunting, but it is really easy to make.

The combination of flavors from the herbs, tomatoes, and other ingredients will have you going back for more. You can serve this as an appetizer or a side dish to go along with a tasty grilled cheese sandwich, or you can serve it as a main dish. No matter how you eat it, you will not be disappointed, and I am sure you will agree this is the best tomato soup recipe you have tried.

What ingredients do you need to make homemade tomato soup?

I mentioned above that this recipe has fresh ingredients. This is important so that you can know what you are putting in your body and so that you get the best flavors possible.

To make this recipe, start by gathering the following ingredients:

2 lbs of ripe, fresh tomatoes (roma tomatoes or other types of tomatoes will work)
1 medium onion (red)
3 garlic cloves
1-2 fresh basil leaves
2 bay leaves
1 tsp of dried oregano
1 tsp of nutmeg
1 tbsp of brown sugar
1 tsp of balsamic vinegar
1/2 cup of white wine
1 tbsp of olive oil
1/4 stick of butter
salt and pepper to taste
1/8 cup heavy cream
Mozzarella cheese
Croutons

How do you make this tomato soup recipe?

Now that you have gathered the ingredients, it is time to make the recipe. It is important to wash all of the vegetables and herbs before cooking, so do that first.

Next, you will chop the tomatoes, onion, and garlic cloves and set them aside separately for a later step.

Heat a large skillet over medium-high heat and add 1/2 tbsp of olive oil and butter until the butter just melts. Then add the chopped garlic and onions and let cook until the onions are transparent.

The next step is to add the tomatoes and to continue cooking for 2-3 minutes before adding the salt, pepper, oregano, nutmeg, bay leaves, and basil. Reduce to medium-low heat and stir well. At this point, add the brown sugar, stir well, and cook for about 2 minutes.

After 2 minutes have passed, add the balsamic vinegar and stir well. You can add additional salt and pepper if it is needed at this point. Add everything from the skillet to a blender and blend until smooth, but thick. You can also use an immersion blender at this stage, but I usually just use a traditional blender.

In the same skillet, add another 1/2 tbsp of olive oil and heat over medium heat before adding the blended mixture back to the skillet.

Add the white wine and let cook for 5 minutes.

At this point, the soup is ready, so you can serve it in a bowl topping with a little bit of heavy cream, the cheese, and the croutons.

How to use this recipe for pizza or pasta sauce.

This recipe is mainly made for soup, however you can make some slight modifications to it so that you can use it for pizza or pasta! The only modification that you need to make for this recipe is to omit the white wine. This will give it a thicker consistency which is perfect for adding to your favorite homemade pizza recipe. You can also use it as an easy sauce for pasta with meat or without meat. You will find that this adds a great flavor to any of your favorite pasta or pizza recipes, so I definitely recommend it.

When I use it for that purpose, sometimes I will add some red pepper flakes to add a bit of heat, but only if I am making it for my husband and me, since some of the kids don’t quite like spicy food yet.

Check out these other soup recipes

This homemade tomato soup recipe is a hit around our house and is a great way to incorporate healthy ingredients into your diet. The kids love it also, especially when you serve it with tasty cheese sandwiches. I always make a large pot of this when we have it, and there is almost nothing left every time.

It has a mild, but delicious tomato flavor and is great for any time of year.

Let me know in the comments below how it turns out!

Fresh Homemade Tomato Soup Recipe

Check out this delicious, flavorful, and easy to make tomato soup recipe which is an easy option for an appetizer or a meal on its own.

Course Appetizer, Side Dish

Cuisine American, Italian

Keyword fresh, soup, tomato soup

Prep Time 10

Cook Time 15

Total Time 25

Servings 1/2 cup servings

Calories 116kcal

Author Charbel Barker

Ingredients

2 lbs ripe tomatoes
1 red onion
3 garlic cloves
1-2 basil leaves
2 bay leaves
1 tsp dried oregano
1 tsp ground nutmeg
1 tbsp brown sugar
1 tsp balsamic vinegar
1/2 cup white wine
1 tbsp olive oil
1/4 stick butter
salt to taste
pepper to taste

Accompaniments

1/8 cup heavy cream
1/4 cup mozzarella cheese
1/4 cup croutons

Instructions

Chop the tomatoes, onion, and garlic cloves and set them aside separately for a later step.
2 lbs ripe tomatoes, 1 red onion, 3 garlic cloves
Heat large skillet over medium-high heat and add 1/2 tbsp of olive oil and butter until the butter just melts. Then add the chopped garlic and onions and let cook until the onions are transparent.
1/4 stick butter, 1 tbsp olive oil
The next step is to add the tomatoes and to continue cooking for 2-3 minutes before adding the salt, pepper, oregano, nutmeg, bay leaves, and basil. Reduce to medium-low heat and stir well. At this point, add the brown sugar, stir well, and cook for about 2 minutes.
1-2 basil leaves, 2 bay leaves, 1 tsp dried oregano, 1 tsp ground nutmeg, 1 tbsp brown sugar, salt , pepper
After 2 minutes have passed, add the balsamic vinegar and stir well. You can add additional salt and pepper if it is needed at this point. Add everything from the skillet to a blender and blend until smooth, but thick. You can also use an immersion blender at this stage, but I usually just use a traditional blender.
1 tsp balsamic vinegar
In the same skillet, add another 1/2 tbsp of olive oil and heat over medium heat before adding the blended mixture back to the skillet.
1 tbsp olive oil
Add the white wine and let cook for 5 minutes.
1/2 cup white wine
Serve with cream, mozzarella cheese, and croutons
1/8 cup heavy cream, 1/4 cup croutons, 1/4 cup mozzarella cheese

Nutrition

The post The Most Flavorful And Fresh Tomato Soup Recipe appeared first on My Latina Table.

Best Spicy Shrimp Tacos with Creamy Chipotle Salsa

Charbel Barker — Mon, 17 Jul 2023 14:14:19 +0000

Inside: These spicy shrimp tacos with creamy chipotle salsa are so easy to make and a perfect option for your next taco tuesday.

One of my favorite proteins to include in my recipes is shrimp. It is such a versatile ingredient and can be used in so many different recipes, including as crunchy shrimp, ceviche, in a garlic sauce, and a la diabla. Today, I am going to share a recipe for easy spicy shrimp tacos that you will love. In my opinion, these are the best shrimp tacos, because they have the perfect amount of heat from the poblano peppers and the creamy sauce made with chipotle peppers and mayonnaise.

This is one of my favorite recipes for taco night, or any other night when I need to make something in a hurry that I know everyone will love. This is also a great recipe for your next cinco de mayo party and you can be certain that your guests will be satisfied!

What kind of Shrimp Should You Use For Spicy Shrimp Tacos?

My favorite kind of shrimp to use for this recipe are smaller shrimp. While I love jumbo shrimp for other types of recipes, using small or medium shrimp for tacos is the best option since you can get more pieces in each bite and I find it easier to eat. If all you have are plump shrimp or larger shrimp, then you can definitely use them, but if you can find something smaller, that is what I recommend for this easy shrimp taco recipe. If you do use the larger shrimp, you should cut them up into smaller pieces for this recipe.

I always use fresh shrimp, which is why my next recommendation is to start with raw shrimp that you can then cook. You can always use pre-cooked shrimp from the store, but I think it is affects the flavors and juiciness a bit, so I try to avoid that.

How do you make shrimp tacos?

For this recipe, you will start by gathering all of the ingredients that you will use first. Those ingredients are listed below:

1 pound of raw shrimp
1 poblano pepper
2 medium tomatoes
1 medium onion
2 fresh garlic cloves
1 tsp dried oregano
1/4 stick of butter
1 tsp olive oil
2 tbsp mayonnaise
2 chipotle peppers in adobo
Warm tortillas (Corn Tortillas or Flour Tortillas will work)
Melting cheese (manchego, oaxaca, mozzarella, etc.)
Salt to Taste

You should also use a hot sauce, like salsa macha or something else along with lime to accompany the tacos.

Start by cleaning the shrimp and then cutting them into smaller pieces. Like I mentioned above, if you are using larger shrimp, you will want to cut them up into smaller pieces. Add the shrimp to a medium bowl and season with salt and set aside while you move onto the next step.

Next, slice the poblano pepper, dice the onions, and set aside.

Chop up the chipotle peppers and add them along with the adobo sauce and mayonnaise to a small bowl. Add one minced garlic clove to the same bowl and mix well. Set aside.

Place a large skillet on your stovetop over medium high heat and add the butter and olive oil. Immediately add the poblano pepper and onion and cook for about 5 minutes over medium heat. Add the remaining minced garlic and cook for 1 more minute.

The next step is to add the tomatoes, oregano, and a pinch of salt to the hot pan and combine with the ingredients from the previous step.

The final step for cooking the shrimp is to add the chopped up shrimp to the pan and cook for two minutes (or until slightly pink) before adding the chipotle-mayonnaise mixture. Mix well and cook for two more minutes before removing from the heat.

To prepare the tacos, warm a tortilla on a frying pan on both sides and then add a small amount of oil to the pan. Add some cheese to the top side of the tortilla and top with the shrimp mixture. Fold in half like a quesadilla and then remove from the pan to a plate lined with a paper towel. Serve with your favorite toppings, like salsa, lime wedges, fresh cilantro, shredded cabbage or fresh pico de gallo.

This recipe is sure to be a hit and is perfect for any day of the week. Every single time that I make it, people are asking for the recipe, so that is why I am sharing it here.

Let me know how this turns out in the comments below!

Check out these other taco recipes that you will love

Spicy Shrimp Tacos with Creamy Chipotle Sauce

These spicy shrimp tacos with creamy chipotle salsa are so easy to make and a perfect option for your next taco tuesday.

Course Main Course

Cuisine Mexican

Keyword mexican food, shrimp, shrimp tacos, spicy

Prep Time 10

Cook Time 15

Total Time 25

Servings Tacos

Calories 165kcal

Author Charbel Barker

Ingredients

1 lb raw shrimp small or medium
1 poblano pepper
2 roma tomatoes
1 onion
2 cloves garlic
1 tsp oregano dried
1/4 stick butter
1 tbsp olive oil
2 chipotle peppers in adobo
2 tbsp mayonnaise
salt to taste
12 corn tortillas
1 cup mozzarella cheese shredded

Instructions

Clean the shrimp well and chop into smaller pieces, and season with salt in a medium bowl. Set aside.
1 lb raw shrimp, salt
Chop the chipotle peppers and add to a small bowl with the mayonnaise and some of the adobo sauce from the can of chipotle peppers
Slice the poblano peppers and dice the onions and set aside.
1 poblano pepper, 1 onion
Dice the roma tomatoes and set aside separately from the peppers and onions.
2 roma tomatoes
Heat a large skillet over medium heat and add the butter and olive oil and then immediately add the poblano peppers and onions. Cook for about 5 minutes and then add one minced garlic clove and cook for one more minute.
1 poblano pepper, 2 cloves garlic, 1/4 stick butter, 1 tbsp olive oil, 1 onion
Add the tomato, oregano, a pinch of salt, and mix well and cook for another couple of minutes.
2 roma tomatoes, 1 tsp oregano, salt
Add the shrimp and cook for two more minutes. Then add the chipotle-mayonnaise mixture and mix everything well. Cook for two more minutes and then remove from the heat.
2 chipotle peppers in adobo, 2 tbsp mayonnaise, 1 lb raw shrimp
Add a small amount of olive oil to a hot pan and add a corn tortilla. Add the cheese to the top and then top with the shrimp mixture. Fold over like a quesadilla and remove from the heat to a plate with a paper towel.
Serve with lime, salsa, and your other favorite toppings.

Nutrition

The post Best Spicy Shrimp Tacos with Creamy Chipotle Salsa appeared first on My Latina Table.

How to Make Homemade Crunchy Fried Shrimp

Charbel Barker — Tue, 11 Jul 2023 13:47:19 +0000

Inside: Learn how to make the most delicious and easy homemade crunch fried shrimp recipe.

It is no secret that I love seafood. I grew up on the eastern coast of Mexico where it is easy to find fresh seafood in many different varieties. One of my favorites of course is shrimp!

Shrimp is such a versatile protein, and I love to make it in different ways, including with a garlic sauce, a la diabla, and in ceviche! While I have gotten my kids to really like shrimp in different ways, and it has grown on my husband too, the most popular way to make it at my house is as crispy crunchy fried shrimp.

The combination of fresh shrimp with seasonings like black pepper, garlic powder, onion powder, and more, which is then fried to golden brown perfection is amazing! This crispy shrimp recipe can be used as a main dish accompanied by french fries, or as a side dish.

This crispy fried shrimp recipe is also one of our favorites to make on game day when we have a crowd over to watch our favorite teams. It is also perfect for other special occasions like birthdays. I always like to serve it with a good dipping sauce as well, which you can make yourself or buy at the store. Just regular hot sauce makes for a great dipping sauce as well if you want to add a little bit of heat.

This recipe is perfect for seafood lovers and people that don’t love seafood and makes for an easy dinner any day of the week.

How Do You Make Crunchy Fried Shrimp?

This is such an easy recipe to make and won’t take you long at all. The good thing is that you can use whatever kind of shrimp you have on hand. I personal like to use larger shrimp, like jumbo shrimp or extra-large shrimp, but you can use smaller ones as well if that is what you have. My preference is to use wild caught shrimp, but again, that is up to your personal preference.

To make this recipe, you will start by gathering the following simple ingredients:

1 pound of raw shrimp
1 cup of flour
1 1/2 cups of bread crumbs (you can use pank bread crumbs if you prefer)
3 eggs
1 teaspoon of garlic powder
1 teaspoon of onion powder
Black pepper
Salt to taste
Oil for frying (vegetable oil, canola oil, or avocado oil all work well)

To make this recipe, you will want to clean and devein the shrimp, season with a little bit of salt and set aside in a medium bowl.

Next, add the flour to another bowl and put it next to the bowl with the Shrimp. Add the eggs to a third bowl with the black pepper, and beat to form the egg mixture. Finally, in a fourth bowl, add the rest of the dry ingredients and combine.

At this point, you will want to heat enough oil in a large pot over medium-high heat to fry the shrimp. You need hot oil for this recipe to make sure you have a very crispy texture. You can use a deep fryer as well if you have one and that may make it easier.

When the oil is hot, coat the shrimp in the flour, and then dredge it in the egg wash, before coating with the breadcrumb mixture. Immediately place shrimp in the hot oil and let the shrimp cook for approximately 2-3 minutes, flipping over half way through if needed to ensure an even cook.

You will want to monitor the temperature of the oil so it doesn’t get too hot, but so that it is still hot enough to fry the shrimp. Once cooked through, place each fried shrimp on a plate lined with paper towels to get rid of the excess grease. You can also put the paper towels under a wire rack and place the shrimp on that to let the grease drain and to allow the shrimp to cool down more quickly.

In no time at all, you will have a plate full of delicious crunchy shrimp to share with your friends and family. You can now serve it with cocktail sauce, tartar sauce, a sour cream based sauce, and also with lemon wedges. This recipe has never failed to please my family and friends and I hope you enjoy it as well. You can store leftover fried shrimp in an airtight container, but it is always best when recently cooked.

Let me know in the comments below how this turns out!

Homemade Crunchy Fried Shrimp Recipe

Learn how to make the most delicious and easy homemade crunch fried shrimp recipe.

Course Appetizer, Main Course

Cuisine American, seafood

Keyword Crunch Shrimp, Fried Shrimp, shrimp

Prep Time 15

Cook Time 12

Total Time 27

Servings Shrimp

Calories 106kcal

Author Charbel Barker

Ingredients

1 Pound Jumbo Shrimp
1 Cup All Purpose Flour
1 1/2 Cup Breadcrumbs
3 Eggs
1 Tsp Garlic Powder
1 Tsp Onion Powder
1/2 Tsp Black Pepper
Salt To Taste
1 Cup Canola Oil

Instructions

Clean and Devein Shrimp and set aside in a bowl
1 Pound Jumbo Shrimp
In another bowl, add the all purpose flour
1 Cup All Purpose Flour
In a third bowl, add the eggs with the black pepper and beat to form an egg wash.
3 Eggs, 1/2 Tsp Black Pepper
In a fourth bowl, add the rest of the dry ingredients and mix well.
1 1/2 Cup Breadcrumbs, 1 Tsp Garlic Powder, 1 Tsp Onion Powder, Salt
Coat each shrimp in flour, and then dredge in the egg wash before coating with the breadcrumb mixture.
Heat the oil to medium-high heat in a large pot or deep fryer, and fry each shrimp for 2-3 minutes, or until golden brown.
1 Cup Canola Oil
Remove to a plate or wire rack with paper towels and let cook. Serve soon with your favorite sauce.

Nutrition

The post How to Make Homemade Crunchy Fried Shrimp appeared first on My Latina Table.

Spanish Omelette Recipe (Tortilla Española)

Charbel Barker — Tue, 07 Mar 2023 12:46:17 +0000

Inside: Learn how to make a traditional Spanish omelette, also known as a tortilla espanola, which is a classic recipe that is perfect to serve to a large crowd.

Today we are going to make a journey across the Atlantic to Spain as we learn how to make a classic Spanish potato omelette. Of course, in Spain this is not called an omelette, but instead a tortilla. Some other names are tortilla de patatas and tortilla española. In most of the rest of the world, it resembles what we know as an omelette since it is made up of an egg mixture, combined with potatoes and other tasty ingredients.

Also, at least in Mexico and the United States, when you think of a tortilla, you probably think of the classic flour or corn based tortilla that is so popular with many other recipes. With that said, this easy Spanish omelette is an amazing main dish that is perfect to serve for breakfast, lunch, or dinner.

What is a Spanish Omelette or Tortilla Española?

The basic Spanish tortilla recipe is an authentic Spanish dish that consists of beaten eggs, sliced potatoes, and sliced onions. It is then combined and cooked to form a tasty, thick omelette that can be sliced and served as an appetizer or a main dish.

The version that I am making today includes a few other ingredients like ham and cheese, which I think gives it some great additional flavor and protein. This classic dish is often served at room temperature as tapas. If you don’t know what tapas are, they are basically small plates of food that are served as appetizers or together as a full meal.

How do you make a Spanish Omelette?

While I am sure there are different ways to make this, I am gonig to show you the way that I make them. This recipe is not difficult, but you will want to to follow the instructions to get perfect results.

To start, gather the following ingredients:

3 Large Potatoes (russet or yukon gold potatoes work well)
6 Large Eggs
1 Onion
1 Cup of Shredded Cheese (mozzarella, gouda, or manchego)
1 Cup of Chopped Ham
1 1/2 Cups of Oil (olive oil or avocado oil work well)
1 Dash of Black Pepper
Salt to Taste

Start by washing and peeling the potatoes, before cutting them into thin slices and set them aside. I like to cut them into half-moon shapes, but this is a personal preference.

Next, slice the onions and set them aside.

In a large, deep pot, add the oil and heat over medium-low heat. Add the potatoes and let cook for 5 minutes. Through this process the oil shouldn’t heat up too much so that the potatoes are not being fried, but instead becoming soft, juicy, and slighly translucent.

After 5 minutes, add the onion and a little bit of salt. Stir constantly so that nothing burns and let the whole mixture continue cooking for about 10 minutes or until the potatoes are softe and slightly brown.

Remove from the heat and strain the excess oil. Set the potato mixture aside for the next step.

Add the eggs to a large bowl and beat well. Add the pepper and additional salt and beat again. Once the potatoes and onions have cooled slightly, add them to the mix and mix well.

In a medium cast iron pan, heat a tablespoon of oil over medium heat and then add half of the egg mixture and make sure it spreads to the edges. Immediately add an even layer of cheese and ham and then add the rest of the egg mixture to the top.

Lower the heat and let cook for about a minute or two before carefully flipping the omelette and allowing the other side to cook to a golden brown color. A trick for flipping it is to place a large plate on top of the pan, and flip it onto the plate, then you can carefully place it back into the pan. The omelette should cook for about 3-4 minutes on each side.

Once it is cooked through, put the omelette on a plate and let it cool before slicing and serving!

Let me know in the comments below how this great recipe turns out for you!

Spanish Omelette (Tortilla Espanola)

Learn how to make a traditional Spanish omelette, also known as a tortilla espanola, which is a classic recipe that is perfect to serve to a large crowd.

Course appetizers, tapas

Cuisine Spanish

Keyword spanish omelette, tapas, tortilla espanola

Prep Time 15

Cook Time 15

Total Time 30

Servings Servings

Calories 172kcal

Author Charbel Barker

Ingredients

3 Potatoes
6 Eggs
1 Onion
1 Cup Manchego Cheese Shredded
1 Cup Ham Diced
1 1/2 Cups Olive Oil
1 Dash Black Pepper
Salt to Taste

Instructions

Start by washing and peeling the potatoes, before cutting them into thin slices and set them aside.
Slice the onions and set them aside.
In a large, deep pot, add the oil and heat over medium-low heat. Add the potatoes and let cook for 5 minutes. Through this process the oil shouldn't heat up too much so that the potatoes are not being fried, but instead becoming soft, juicy, and slighly translucent.
After 5 minutes, add the onion and a little bit of salt. Stir constantly so that nothing burns and let the whole mixture continue cooking for about 10 minutes or until the potatoes are softe and slightly brown.
Remove from the heat and strain the excess oil. Set the potato mixture aside for the next step.
Add the eggs to a large bowl and beat well. Add the pepper and additional salt and beat again. Once the potatoes and onions have cooled slightly, add them to the mix and mix well.
In a medium cast iron pan, heat a tablespoon of oil over medium heat and then add half of the egg mixture and make sure it spreads to the edges. Immediately add an even layer of cheese and ham and then add the rest of the egg mixture to the top.
Lower the heat and let cook for about a minute or two before carefully flipping the omelette and allowing the other side to cook to a golden brown color. A trick for flipping it is to place a large plate on top of the pan, and flip it onto the plate, then you can carefully place it back into the pan. The omelette should cook for about 3-4 minutes on each side.
Remove from the pan and serve on a large plate. Let it cool before slicing and serving.

Nutrition

The post Spanish Omelette Recipe (Tortilla Española) appeared first on My Latina Table.

Authentic Mexican Hot Dogs

Charbel Barker — Wed, 01 Mar 2023 13:02:26 +0000

Inside: These Mexican hot dogs are filled with cheese, wrapped in a strip of bacon, and topped with delicious ingredients like pico de gallo and caramelized onions.

When you think of Mexican food, your mind probably doesn’t go directly to hot dogs. In fact, when people think of hot dogs, they probably think of it more as an American classic or something that you eat in Germany. With that said, hot dogs are very popular in Mexico, and of course, we have our own unique way of making them!

These Mexican style hot dogs are so good and so easy to make. Whenever I make them for my family, they tell me that they are the best hot dogs they have every tried. These not so ordinary hot dogs are sold by street vendors throughout Mexico and have many variations. The good thing though, is that you can make them at home very easily as well for a nice easy meal on a weeknight.

What are Mexican street dogs?

Mexican hot dogs are different from a classic hot dog, because of the unique way of making and topping them. For example, I always slice them down the middle and fill them with cheese, before wrapping them in bacon and grilling them. This alone gives them something extra even before I add my favorite toppings like pico de gallo, yellow mustard, grilled onions, ketchup, and chiles en vinagre (escabeche). It is important to have a nice soft buns as well to keep it all together.

What kind of toppings do you put on a Mexican-style hot dog?

The sky is the limit with this delicious recipe. Many Mexicans really like spicy food, so it is normal to see different types of peppers like jalapenos, serrano peppers, habanero peppers, and more. With that said, you can omit those if you don’t like it spicy. If you still want some similar, you can add a mild pepper like green, yellow, or red bell peppers. These have a great flavor and give the hot dogs the classic look of Mexican food.

Here are some examples of toppings you can find on these tasty hot dogs:

Pico de gallo
grilled white onions or red onion
cotija cheese
queso fresco
hot sauce
fresh salsa
mexican crema

Those are just some examples, but the important thing that makes a hot dog Mexican is that it has a lot of tasty toppings!

How do you make Mexican hot dogs?

Like many great recipes, these hot dogs are simple to prepare. Start by gathering the following ingredients to cook the hot dogs:

Hot dog buns
Hot dogs (all beef or whatever variety you prefer)
Bacon
Mozzarella, manchego, or gouda cheese sticks
Tomatoes
White Onion
Jalapenos
Worcestershire Sauce
Salt
Vegetable oil

Mexican hot dog ingredients

Now that you have those ingredients, you will dice the tomatoes, and slice the jalapenos and onions, setting them aside. Next, slice the hot dogs down the middle (don’t cut all the way through), and add a slice of cheese in the middle. Then wrap each hot dog in bacon. You can use toothpicks to keep them in place while cooking if desired.

Heat a large skillet over medium heat and add a squirt of oil. Add the hot dogs and cook them for a few minutes on each side until the bacon is cooked. Remove from the skillet and set aside on a plate with a paper towel.

In the same skillet, add the tomatoes, jalepenos, worcestershire sauce and salt and cook until the onions are caramelized. Remove from the heat and set aside.

Now it is time to put the hot dogs together. Grab a soft bun from the bag and heat it if desired, and then add a hot dog to each one. Next, you will top with the caramelized onion, tomato, and jalapeno mixture. At this point, you can add whatever toppings you want. I included a list of options above, but you should decide what you want to add based on your own tastes. It is normal to add ketchup, mayo (or crema) and mustard on the top, but that is up to you!

There you have it – a Mexican hot dog. The first time you try this, I am sure you will fall in love. Let me know in the comments below how it turns out.

Mexican Hot Dogs

These Mexican hot dogs are filled with cheese, wrapped in a strip of bacon, and topped with delicious ingredients like pico de gallo and caramelized onions.

Course Main Course, street food

Cuisine American, Mexican

Keyword Mexican hot dogs, street food

Prep Time 5

Cook Time 8

Total Time 13

Servings Hot Dogs

Calories 524kcal

Author Charbel Barker

Ingredients

8 Hot Dog Buns
8 Hot Dogs
8 Slices Bacon
8 Mozzarella Cheese Sticks Mozzarella, manchego, or Gouda
2 Roma Tomatoes
1 Onion
2 Jalapeno Peppers
1 Tbsp Worcestershire Sauce
Salt To taste

Toppings

1 cup Escabeche
Mayonnaise
Ketchup
Mustard
Onions diced
Hot sauce

Instructions

Dice the tomatoes and slice the jalapenos and onions, set aside
Cut each hot dog down the middle, being careful not to cut all the way through.
Fill each hot dog with a cheese stick and then wrap in bacon, using a toothpick to keep it in place while cooking if needed.
Add the vegetable oil to a large skillet and set at medium heat. Grill each hot dog until the bacon is cooked and then remove and set aside.
In the same skillet, add the tomatoes, jalapenos, and onions and cook until the onions are carmelized. Set aside.
Warm the buns and then prepare the hot dog by adding one to each bun and topping with the caramelized onion mixture from above.
Add your favorite toppings and serve hot.

Nutrition

The post Authentic Mexican Hot Dogs appeared first on My Latina Table.

Nashville Hot Chicken Sandwich Recipe (Milder Version)

Charbel Barker — Mon, 27 Feb 2023 12:54:46 +0000

Inside: Learn how to make the popular Nashville Hot Chicken Sandwich from scratch with this slightly milder version that everyone can enjoy.

I have mentioned on many occasions that I enjoy trying new foods from different places. In Mexico, we like spicy food, so it was only natural for me to give the traditional Nashville hot chicken a try, since I had heard it has a nice spicy kick.

I have never been to Nashville, but there are a lot of different recipes online to try this, so I tried a few, made some changes to give it my own twist, and I have to say, these Nashville hot chicken sandwiches turned out great!

Even though I do like really spicy food, some of the recipes I found were way too hot. This is especially the case when I am making them for my whole family. That is why my version is a milder recipe, but it still has that traditional flavor that makes this such a great recipe.

Of course you can experiment with different heat levels by adjusting the amount of cayenne pepper, so this recipe is very versatile.

What is Nashville hot chicken?

Nashville hot chicken is a type of southern fried chicken that has a delicious blend of spices. It is a very spicy chicken, which has grown in popularity over the past few years. It consists of pieces of chicken, marinated and breaded, before being deep fried.

After they are cooked, you add a spicy sauce on the top which gives it an amazing flavor. You can use this same process for making individual chicken pieces, like drumsticks, wings, or tenders, or you can use it to make a fried chicken sandwich, which is what I did on this occasion.

What kind of chicken should you use for Nashville hot chicken sandwiches?

You can use boneless chicken breasts or boneless chicken thighs for this recipe, depending on what you have. With that said, I think that boneless skinless chicken thighs are the best option because of how tender and juicy they are. In either case, you will want to pound the chicken out to have a uniform thickness for each piece before frying them.

How do you make homemade Nashville hot fried chicken sandwiches?

The secret to this recipe is in the spice mix, the marinade, and the Nashville hot sauce that is added at the end. If you get the chicken right, then you really only need simple ingredients for the sandwich so you can let the crispy chicken be the start.

Most recipes call for marinating the chicken in a buttermilk brine that consists of buttermilk, salt, pepper, paprika, garlic powder, and cayenne pepper. My recipe isn’t much different, but instead of straight buttermilk, I combined heavy cream with the juice from one lime and used that instead.

I think that it gave it a great tender flavor and helped the dredge stick to the chicken really well. Of course you can use a buttermilk mixture instead and it will have a similar outcome.

To start, you will want to trim some of the fat from the chicken thighs. Then, you may want to cut them into similar sizes before pounding them to a uniform thickness. After that, set them aside while you make the buttermilk or heavy cream brine.

In a large bowl, combine one cup of heavy cream and the juice from one lime and mix well. Next add black pepper, cayenne pepper, garlic powder, onion powder, salt, and paprika and mix well before adding the chicken. Cover and refrigerate for at least 30 minutes, or up to 4 hours.

When you are ready to fry the chicken, in a baking dish or shallow bowl, prepare the dry flour mixture which consists of all purpose flour, baking powder, cayenne pepper, oregano, onion powder, salt, smoked paprika, and black pepper and mix well.

At this point, you will line a baking sheet with aluminum paper and place a cooling rack over the top. Carefully remove each piece of chicken from the brine and coat in the flour mixture and place on the cooling rack.

I like to double dip the chicken to give it a crispier crust, so once you have breaded each piece, you can add each one back to the brine and then bread it one more time, allowing the excess flour to fall through the cooling rack.

At this point, you are ready to fry the chicken.

It is good for the breaded chicken to rest for a few minutes before frying, so I like to start heating the oil only after the last piece has been dredged. You can use whatever kind of oil you want, including canola oil, vegetable oil, peanut oil or something else. In my case, I used this avocado oil which I use for most of my recipes and it worked well.

Heat the oil over medium heat in a deep pot, and when it is ready, fry each thigh one at a time. I found that the perfect amount of time to get the chicken perfectly crispy and cooked through was 5 minutes per side. If you have a meat thermometer, you will want the chicken to reach 165 degrees fahrenheit before removing from the hot oil.

Once cooked through, place each of chicken on another cooling rack placed on top of a baking sheet that is lined with paper towels. This will ensure that it is as crispy as possible. Add the nashville hot sauce mixture (recipe below) and then serve on a toasted brioche bun with spicy mayo, iceberg lettuce, and butter pickles.

How do you make Nashville hot sauce?

The hot sauce that you will brush or drizzle onto the top of the fried chicken is easy to make. Start by taking a cup of the cooking oil that you used to fry the chicken, and combine it with brown sugar, cayenne pepper, smoked paprika, garlic powder, salt, and black pepper.

Stir well and immediately brush or drizzle over the top of the chicken. You can also serve this on the side if your guests want more.

I add less cayenne pepper than most recipes, and a little more brown sugar. The result is a slightly sweet glaze with enough heat to feel it, but not enough to make you cry. Of course you can add more if you like it hot.

What are some good sides for this Nashville hot chicken sandwich recipe?

This sandwich is good on its own, but to make a full meal, you can add your favorite sides. Some popular options are creamy coleslaw, potato salad, fries, or a side salad.

Let me know in the comments below how this turned out for you!

Nashville Hot Chicken Sandwich

Learn how to make the popular Nashville Hot Chicken Sandwich from scratch with this slightly milder version that everyone can enjoy.

Course Main Course

Cuisine American

Keyword fried chicken, nashville hot chicken sandwich

Prep Time 2

Cook Time 40

Total Time 2 40

Servings Sandwiches

Calories 1325kcal

Author Charbel Barker

Ingredients

4 chicken thighs boneless skinless
oil for frying

For the Marinade

1 cup heavy cream
1 tbsp lime juice
1 tsp black pepper
1 tsp salt
1 tbsp smoked paprika
1/2 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder

For the flour dredge

1 1/2 cup all purpose flour
1 tbsp smoked paprika
1/2 tsp cayenne pepper
1 tsp salt
1 tsp black pepper
1 tsp oregano
1 tsp garlic powder
1 tsp onion powder

For the Nashville hot sauce

1 Cup cooking oil from fried chicken
1 1/2 tbsp brown sugar
1/2 tsp cayenne pepper
1 tsp smoked paprika
1 tsp black pepper
1 tsp salt
1 tsp onion powder
1 tsp garlic powder

For sandwich

4 brioche buns
iceberg lettuce
2 tbsp spicy mayo mayo + hot sauce
pickles

Instructions

Start by trimming some of the fat from the chicken thighs.
Cut the chicken thighs into the size you want for your chicken sandwiches and pound to a uniform thickness.
Marinade the chicken in the heavy cream or buttermilk mixture for 30 minutes to 4 hours in a bowl covered with plastic wrap.
Double dip each thigh into the dredge and then place on a baking sheet lined with aluminum foil and with a cooling rack on top.
Fry each piece of chicken for 5 minutes on each side.
Drizzle the Nashville hot sauce over each piece of chicken.
Form the sandwich by adding the spicy mayo to the toasted bun, and then layering the chicken, lettuce, and pickles

For the marinade

Combine all ingredients and mix well.

For the flour dredge

Combine all ingredients and mix well.

For the Nashville hot sauce

Take one cup of the cooking oil, add the rest of the ingredients and mix well.

Nutrition

The post Nashville Hot Chicken Sandwich Recipe (Milder Version) appeared first on My Latina Table.

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