This delicious mango mousse dessert brings back so many amazing memories from growing up in Mexico. During the months of April and May, it is mango season. Where I grew up, everyone was excited for this time of year because it brought work for so many people.

The people that grew mangoes harvested them, packed, them, and sold them. Mangoes are so popular in Mexico and I will always remember with fondness that time of year and all of the fun activities and events that we all participated in.

This mango mousse recipe is easy to make, incredibly creamy, and perfect for a quick and easy dessert.

What is Mango Mousse?

Mango mousse is a delicious dessert that is made with fresh mangoes, heavy whipping cream, greek yogurt, and a few other simple ingredients. It only takes a few minutes to prepare, and a few hours until it is fully set and you can enjoy it.

Screenshot

The texture is light and velvety and the flavors are amazing. I made this for my kids and husband recently, and they all loved it and kept coming back for more.

What Ingredients do you need to make Mango Mousse?

To make this tasty recipe, you just need to gather the following ingredients:

• 2 Tablespoons of Unflavored Gelatin
• 1 Cup of Water to Dissolve the Gelatin
• 2 Cups of Heavy Whipping Cream
• 4 Mangoes (removed from the core)
• 1 Cup of Sugar
• 2 Cups of Plain Greek Yogurt

That is it! There are only 6 simple ingredients, and then you are ready to get started.

How Do You Make Mango Mousse?

Start by dissolving the unflavored gelatin in the cup of water over medium heat, stirring until it is dissolved.

Next, whip the heavy whipping cream with a mixer until it is light and creamy.

Add the rest of the ingredients to a blender with the gelatin mixture, and blend together. Fold in the heavy whipping cream and add to a dish of your choice and refrigerate for 4-5 hours and it is ready to enjoy.

Try These Other Tasty Desserts from My Latina Table

• Lemon Carlota
• The Best Tres Leches Cake Recipe
• Lemon Lime Bundt Cake
• The Most Delicious and Authentic Chocoflan Recipe

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Fast and Easy Mango Mousse Recipe

Learn how to make this delicious and easy mango mousse that is a perfect and refreshing dessert for any time of year. 

Course Dessert

Cuisine Mexican

Keyword mango, mango mousse

Prep Time 10 minutes minutes

Refrigerating Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 12 Servings

Calories 265kcal

Author Charbel Barker

Ingredients

• 2 Tbsp Unflavored Gelatin
• 1 Cup Water
• 2 Cups Heavy Whipping Cream
• 4 Mangoes the Pulp
• 1 Cup Sugar
• 2 Cups Plain Greek Yogurt

Instructions

• Dissolve the gelatin in the water in a saucepan over medium heat
• Whip the heavy whipping cream with a mixer
• Combine all of the ingredients (including the gelatin) except the whipped cream in a blender and blend well.
• Fold in the Whipped Cream and place in a dish and refrigerate for 4-5 hours.

Nutrition

Serving: 1Serving | Calories: 265kcal | Carbohydrates: 29g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 46mg | Sodium: 27mg | Potassium: 201mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1331IU | Vitamin C: 25mg | Calcium: 72mg | Iron: 0.2mg

The post Fast and Easy Mango Mousse Recipe appeared first on My Latina Table.

As Halloween approaches, it’s time to indulge in some delightfully eerie treats that are sure to send shivers down your spine.

This year, we’re taking a classic party favorite, gelatin, and turning it into a spine-chilling masterpiece using a brain-shaped jello mold. Get ready to embark on a culinary adventure that will leave your guests screaming for more.

Whether you’re hosting a haunted house party or just celebrating with close friends and family, this spooky jello mold creation is bound to leave a lasting impression. The best part? It tastes as good as it looks!

What is a Jelly Mold?

A jelly mold, also known as a gelatin mold or jello mold, is a kitchen utensil used to shape and set gelatin desserts, like Jello or other flavored gelatin mixtures, into various decorative shapes.

These molds can be made from various materials, including plastic, glass, metal, or silicone, and they come in an array of shapes and sizes, ranging from simple rounds to intricate designs.

How to make a Halloween Jello

INGREDIENTS:

• 1 envelope of grape flavored gelatin (or you can substitute with an envelope of black gelatin with red fruit flavor if you can find it)
• 1 dropper of liquid black vegetable dye
• 1 can evaporated milk (Carnation)
• 1 can of condensed milk (dairy)
• 1 can of half cream (Nestle) you can replace it with sour cream
• 1 stick of Cream Cheese (Philadelphia)
• 1 splash of vanilla
• 1 cup cold cow’s milk
• 4 envelopes of gelatin
• 3 cups of water
• 1 splash of cooking oil
• Jelly mold

PREPARATION:

1. We start by hydrating the gelatin. We place the gelatin envelopes in the shape of a rain in the cup of cold milk, stir well so that it dissolves a little and let it rest for 15 minutes. (it should look gelled “curdled”).

2. After 15 min. and the gelatin is already hydrated, we add the 3 milks, the condensed milk, the evaporated milk, the half cream or sour cream (if you can’t find half cream), the cream cheese stick, the splash of vanilla and we blend well

3. While the ingredients are blending, place the hydrated gelatin in the microwave for 30 seconds. Once melted, add it to the blender while still moving to integrate it well into the mixture and prevent lumps from forming.

4. Grease a jelly or donut mold with a splash of oil, making sure that all sides are well greased. But without excess.

5. Pour the 3 milk mixture into the previously greased mold and refrigerate for 2 hours.

6. Once the 2 hours have passed, we heat a cup of water, once it is very hot, pour in the grape gelatin envelope and stir well so that the gelatin dissolves well.

7. When the gelatin has dissolved well, pour in the remaining 2 cups of cold water and stir well,

8. One the gelatin has dissolved, add a few drops of black liquid vegetable coloring, do this until you obtain the desired color. (if you find the envelope of black gelatin already prepared, skip this step)

9. Once you have the desired color, let it cool a little so that the gelatin that is already set does not melt.

10. Take the milk gelatin out of the refrigerator and with very clean hands begin to remove the edges of the mold. Use a spatula and insert it into one edge to ensure that the gelatin is perfectly separated from the edges of the mold.

11. Insert the spatula on the side of the mold so that a small hole is formed and begin to pour the black gelatin there little by little, remember that it must already be cold so that it does not melt the milk gelatin.

12. Insert the spatula along all the edges so that the black gelatin penetrates well and the milk gelatin begins to float, as if it were a kind of float, with the milk gelatin in the center and the black gelatin covering the white gelatin. .

13. Once the 2 gelatins have been incorporated, refrigerate for a minimum of 5 hours, if possible let it set overnight.

14. After 4 hours or overnight, and the gelatin is completely set, with your very clean hands, peel off the edges of the mold and disassemble it on an extended plate and decorate as you wish.

15. Cut into slices, serve and enjoy.

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Halloween Jello

 Learn how to make a spooky Halloween Jello that everyone will love! This recipe uses a jelly mold to perfect the art of a scary side dish. Using geletain and other deicious ingredients such as cream cheese, condensed and evaportaed milk and Nestle half cream you can guarnatee it is going to be good!

Course Dessert

Cuisine American

Keyword jello

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Servings 8 people

Author Charbel Barker

Ingredients

• 1 envelope of grape flavored gelatin or you can substitute with an envelope of black gelatin with red fruit flavor if you can find it
• 1 dropper of liquid black vegetable dye
• 1 can evaporated milk Carnation
• 1 can of condensed milk dairy
• 1 can of half cream Nestle you can replace it with sour cream
• 1 stick of Cream Cheese Philadelphia
• 1 splash of vanilla
• 1 cup cold cow’s milk
• 4 envelopes of gelatin
• 3 cups of water
• 1 splash of cooking oil
• Jelly mold

Instructions

• We start by hydrating the gelatin. We place the gelatin envelopes in the shape of a rain in the cup of cold milk, stir well so that it dissolves a little and let it rest for 15 minutes. (it should look gelled “curdled”).
• After 15 min. and the gelatin is already hydrated, we add the 3 milks, the condensed milk, the evaporated milk, the half cream or sour cream (if you can't find half cream), the cream cheese stick, the splash of vanilla and we blend well
• While the ingredients are blending, place the hydrated gelatin in the microwave for 30 seconds. Once melted, add it to the blender while still moving to integrate it well into the mixture and prevent lumps from forming.
• Grease a jelly or donut mold with a splash of oil, making sure that all sides are well greased. But without excess.
• Pour the 3 milk mixture into the previously greased mold and refrigerate for 2 hours.
• Once the 2 hours have passed, we heat a cup of water, once it is very hot, pour in the grape gelatin envelope and stir well so that the gelatin dissolves well.
• When the gelatin has dissolved well, pour in the remaining 2 cups of cold water and stir well,
• Once the gelatin has dissolved, add a few drops of black liquid vegetable coloring, do this until you obtain the desired color. (if you find the envelope of black gelatin already prepared, skip this step)
• Once you have the desired color, let it cool a little so that the gelatin that is already set does not melt.
• Take the milk gelatin out of the refrigerator and with very clean hands begin to remove the edges of the mold. Use a spatula and insert it into one edge to ensure that the gelatin is perfectly separated from the edges of the mold.
• Insert the spatula on the side of the mold so that a small hole is formed and begin to pour the black gelatin there little by little, remember that it must already be cold so that it does not melt the milk gelatin.
• Insert the spatula along all the edges so that the black gelatin penetrates well and the milk gelatin begins to float, as if it were a kind of float, with the milk gelatin in the center and the black gelatin covering the white gelatin. .
• Once the 2 gelatins have been incorporated, refrigerate for a minimum of 5 hours, if possible let it set overnight.
• After 4 hours or overnight, and the gelatin is completely set, with your very clean hands, peel off the edges of the mold and disassemble it on an extended plate and decorate as you wish.
• Cut into slices, serve and enjoy.

Nutrition

Serving: 8g

There you have it – a spine-chilling Halloween jello dessert that’s sure to be the star of your Halloween gathering.

So, go ahead and channel your inner mad scientist in the kitchen this Halloween. Your guests will be both thrilled and chilled by this delectable, spine-tingling treat.

Check Out These Other Recipes

• The Best Homemade Healthy Pancakes Recipe
• Healthy Sloppy Joes Recipe
• The Best Pumpkin Bread Recipe

The post Halloween Jello appeared first on My Latina Table.

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

• Authentic Quesabirria Recipe (Birria Tacos)
• Authentic Tacos de Canasta Recipe (Mexican Basket Tacos)
• Delicious Jerk Chicken Tacos with Mango Salsa
• Tacos Al Pastor Recip
• Slow Cooker Pork Carnitas Tacos
• Crispy Shrimp Tacos with Cilantro Lime Pesto

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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 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 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

Serving: 1Taco | Calories: 165kcal | Carbohydrates: 15g | Protein: 9g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 315mg | Potassium: 159mg | Fiber: 2g | Sugar: 1g | Vitamin A: 318IU | Vitamin C: 10mg | Calcium: 97mg | Iron: 1mg

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

Spicy peanut salsa, or salsa de cachuate in Spanish, is one of the many different types of spicy salsas that Mexico is known for, like this salsa macha. Of course there are mild salsas also, and most can be made more mild depending on how many chilies you add. For example, this salsa verde can be made very spicy or quite mild depending on how many and what type of peppers you add.

This one, however, is going to be pretty spicy no matter what because of the addition of arbol chiles, which are at least 6 times hotter than a jalapeno.

If you are a fan of spicy food and spicy salsas, then this is for you and you will love the smoky flavor and creamy texture.

What is Spicy Peanut Salsa (Salsa de Cacahuate)?

Spicy peanut salsa is a spicy, creamy salsa that goes perfectly with your favorite Mexican “antojitos” or street food. For example, this goes great with tostadas, empanadas, flautas, or just as a spicy dipping sauce with freshly cooked tortilla chips.

This sauce gets its spicy and smoky flavor from the chile de arbol, which is a super spicy pepper that measures between 15,000 and 60,000 on the scoville scale! It has a deep, smoky flavor as well which just takes this recipe to the next level.

This traditional salsa also include roasted peanuts which serve to control the heat a little bit of this spicy salsa.

How do you make Mexican spicy peanut sauce?

Spicy peanut salsa is made with a combination of spicy and smoky ingredients, that are roasted in a skillet before being blended together to form a perfectly creamy and spicy salsa. To make it, you will need to gather the following ingredients:

• Unsalted peanuts
• Chiles de arbol, dried arbol chiles. You can vary how much you use depending on how hot you want it.
• Garlic cloves
• White onion
• Roma tomato
• Vegetable oil, olive oil, or another neutral oil
• Chicken bouillon
• Salt
• A cup of water

Start by heating a large skillet over medium heat and add a squirt of oil. Add the peanuts to the hot oil and fry them for about 5 minutes, moving them constantly so they don’t burn. Next, add the chiles de árbol until they start to change color. You will notice that they have a very pungent smell. I recommend doing this step with the windows up and if you have a vent hood, make sure it is turned on high. The smell can be difficult for people who are roasting arbol chilies for the first time, but if you follow my advice, you should be fine.

After a few minutes, remove the peanuts and chiles from the heat and set aside.

In the same pan, add the tomato, that you have cut into 4 pieces, and then add the onion and garlic also. Cook until softened and then add to a blender or food processor with the chiles and peanuts, chicken bouillon, salt, and water and blend until it reaches your desired consistency. If you do not have chicken bouillon, you can replace it and the water with a cup of chicken broth.

Add the resuulting salsa to a bowl and serve immediately. You can also store it in the refrigerator in an airtight container for about a week if you want to cook it in advance.

This is definitely one of my favorite recipes when I am looking for a spicy salsa. If it has too much heat, go ahead and use less arbol chiles. You can also replace them with a milder chile like the guajillo chile, ancho chiles, or chipotle chiles, but this will change the flavor a little bit.

Check out these other Mexican Salsa recipes

• Authentic Avocado Salsa Verde Recipe (Salsa Taquera)
• Authentic Mexican Molcajete Salsa Recipe (Salsa de Molcajete)
• Authentic Salsa Macha Recipe from Veracruz Mexico
• Authentic Mexican Salsa Ranchera Recipe
• Authentic Mexican Salsa Verde
• The Best Creamy Avocado Salsa Recipe

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Authentic Spicy Peanut Salsa (Salsa de Cacahuate)

This spicy peanut salsa (salsa de cacahuate) is not for the faint of heart with its spicy, but delicious flavor. Learn how to make it today!

Course Appetizer, salsa, Side Dish

Cuisine Mexican

Keyword authentic salsa, hot salsa, peanuts, spicy

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 16 Tablespoons

Calories 34kcal

Author Charbel Barker

Ingredients

• 1/4 Cup Peanuts Unsalted
• 1 Handful Chile de arbol
• 2 Garlic Cloves
• 1/4 White Onion
• 1 Roma Tomato Large
• 1 Tbsp Oil
• 1 Tsp Chicken Bouillon
• 1 Tsp Salt
• 1 Cup Water

Instructions

• Heat a large skillet over medium heat and add the oil.
• Add the peanuts and toast for about 5 minutes, moving them around constantly so they don't burn.
• Add the chiles de arbol and continue cooking for a few more minutes until they take on a slightly darker color. Remove from the heat and set aside.
• Cut the tomato into four pieces and add to the pan where you cooked the peanuts and chiles with the onion and garlic and cook for about 2-3 minutes.
• Add all of the ingredients to a blender and blend until it reaches your desired consistency. If you want a thinner salsa, you can add additional water.
• Serve with your favorite foods or just with tortilla chips.

Nutrition

Serving: 1Tablespoon | Calories: 34kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 0.02mg | Sodium: 180mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 951IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.3mg

The post Authentic Salsa de Cacahuate (Mexican Spicy Peanut Salsa) appeared first on My Latina Table.

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.

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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 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 8 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

Serving: 1Hot Dog | Calories: 524kcal | Carbohydrates: 54g | Protein: 21g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 51mg | Sodium: 1392mg | Potassium: 580mg | Fiber: 5g | Sugar: 14g | Vitamin A: 506IU | Vitamin C: 27mg | Calcium: 152mg | Iron: 4mg

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

Rice is an important staple in cuisines all around the world, but especially in Mexican cuisine. There are so many different varieties that you can make, and they are a perfect side dish since it is filling, inexpensive, and delicious. The most well-known Mexican-style rice is probably the Mexican red rice variety, which you can find here.

It is definitely a great option, but today I want to share this arroz verde recipe. It is also known as “arroz a la poblana,” because it is made with poblano peppers and has a vibrant green color.

What is Mexican Arroz Verde?

Mexican arroz verde (or Mexican green rice recipe) is a simple side dish that goes great with your favorite Mexican dishes. It gets its green colors from the combination of poblano chiles and cilantro, which are a couple of the tasty ingredients that you will need to make it.

The poblano pepper is a dark green, medium sized chile that is pretty mild compared to other chiles in Mexico. It gets its name from the city of Puebla in Mexico and is used in so many different recipes.

What you may not know, is that when the poblano pepper is dried, it takes on a dark red color and is known as chile ancho, which is also used in a lot of Mexican food and that you can even buy online here.

What kind of rice should you use for Mexican rice?

The best kind of rice to use for Mexican rice (arroz verde or rojo) is the kind that you have available! That said, it is most common to use white rice for this recipe. It is usually pretty easy to find and it absorbs the flavors of this recipe quite well to make sure that you have a good result.

With that said, if you don’t have it available, you can use one of the many varieties of rice that are available at most stores like basmati rice, jasmine rice, brown rice, or something else.

How do you make Arroz Verde?

To make arroz verde, you simply fry the rice in oil or butter and then add green purée that I will show you how to make below and let it continue to cook over low heat until it is fluffy. There are a few other steps and ingredients as well, but that is the basic process.

The ingredients that you will need are the following:

• White long grain rice
• Butter
• Corn
• Poblano peppers
• Fresh cilantro
• Onion
• Garlic Cloves
• Chicken broth or chicken stock
• Chicken bouillon

Start by washing the rice well with hot water until the water starts coming out clear. This is important to make sure that you get rid of any debris from the cultivation process.

For the poblano puree, wash the poblano peppers and cut one of them into thin strips and set them aside for later. Next, take the other poblanos and cut them into larger pieces and add to a blender or food processor with the cilantro, onion, one clove of garlic, bouillon, and chicken broth. Strain this mixture and then set it aside.

To make the rice, melt the butter in a large saucepan or a large pot and add the poblano pepper strips that you set aside earlier, and the other garlic clove and cook for about 2 minutes. Next, add the rice and fry for about 3-4 minutes, moving constantly. Next add the corn and let cook for 2-3 minutes before adding the poblano mixture from above and cooking over medium high heat until it comes to a boil.

Once it starts to boil, lower the heat and let it cook for 20 minutes uncovered or until all of the liquid has evaporated. At this point, you should have a nice fluffy rice that you can serve with your next Mexican meal.

What do you serve with Arroz Verde?

Arroz verde can be serve in many different ways, but my favorite way is as a side dish for a main meal that has a tasty sauce. That way, the rice can help absorb some of the sauce and it just tastes great. Some great options are barbacoa, birria, and Mexican meatballs.

You can also use this recipe in a burrito bowls, or alongside your favorite tacos. Some people will just eat it on its own as a main dish, which is a great option as well.

However you decide to serve it, it is sure to be a hit. Let me know in the comments below how it turns out.

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Arroz Verde (Mexican Green Rice Recipe)

This authentic Mexican arroz verde is a perfect side dish for any occasion.

Course Appetizer, Side Dish

Cuisine Mexican

Keyword Arroz verde, Mexican Rice, rice

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 1/4 cup servings

Calories 208kcal

Author Charbel Barker

Ingredients

• 1 1/2 Cups White Rice
• 1 Stick Butter
• 1 Can Corn
• 3 Poblano Peppers
• 1/2 Bunch Cilantro
• 2 Garlic Cloves
• 1/4 White Onion
• 2 Cups Chicken Stock
• 1 Tbsp Chicken Bouillon
• Salt to taste

Instructions

• Start by washing the rice well with hot water until the water starts coming out clear. This is important to make sure that you get rid of any debris from the cultivation process.
• Wash the poblano peppers and cut one of them into thin strips and set them aside for later. Next, take the other poblanos and cut them into larger pieces and add to a blender or food processor with the cilantro, onion, one clove of garlic, bouillon, and chicken broth. Strain this mixture and then set it aside.
• To make the rice, melt the butter in a large saucepan or a large pot and add the poblano pepper strips that you set aside earlier, and the other garlic clove and cook for about 2 minutes.
• Next, add the rice and fry for about 3-4 minutes, moving constantly. Next add the corn and let cook for 2-3 minutes before adding the poblano mixture from above and cooking over medium high heat until it comes to a boil.
• Once it starts to boil, lower the heat and let it cook for 20 minutes uncovered or until all of the liquid has evaporated. At this point, you should have a nice fluffy rice that you can serve with your next Mexican meal.

Nutrition

Serving: 11/4 cup Serving | Calories: 208kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 220mg | Potassium: 206mg | Fiber: 2g | Sugar: 3g | Vitamin A: 459IU | Vitamin C: 26mg | Calcium: 16mg | Iron: 1mg

The post Arroz Verde Recipe (Mexican Green Rice with Poblano Peppers) appeared first on My Latina Table.

Over the past few years, I have loved sharing my Mexican culture with all of you through my recipes. One of my most popular recipes has been my authentic birria recipe which you can find here.

Birria is a delicious recipe that consists of slow-cooked meat (lamb meat, goat meat, or beef), that is cooked in a variety of spices and chile peppers, resulting in a tender, melt in your mouth recipe that is very popular in Mexico and abroad. The meat is shredded and then served either on its own, or with the broth, also known as consome.

Another very popular way to serve birria is as quesabirria tacos, which is a fusion of tacos, quesadillas, and birria. This recipe has become very popular on social media over the past few years as it has become more well-known in the United States.

Today I am going to teach you how to make this tasty recipe, so keep reading to find out more!

What is quesabirria?

Quesabirria is a type of Mexican street food that typically consists of slow-cooked birria, melted cheese, and a tortilla. The tortillas are dipped in the consome (or broth that results when you cook the birria), cooked on both sides, before being filled with the flavorful meat and served with even more consome.

The colors of this dish are very vibrant and it is a perfect option for taco night. Every time I make it, people say it is one of the best things they have ever tried!

Quesabirria can be as spicy or as mild as you would like, it really depends on the amount and type of chiles that you include. Check out the recipe for birria here, so that you can get started on this recipe.

Where does quesabirria come from?

Quesabirria is believed to have originated in the Mexican state of Jalisco, specifically in the city of Guadalajara. With that said, you can find it made throughout Mexico and it has made its way to other countries too! If you search for quesabirria beef tacos, or some other variation of those terms, you will find a ton of results which shows you just how popular this tender beef is.

One of the reasons it is so popular is because of the combination of flavors that comes from the guajillo peppers, ancho chiles, and other ingredients that are used to cook the juicy tender meat.

The cheesy filling is also something that people tend to love. I mean who doesn’t love cheese?

How do you make quesabirria?

Once you have mastered making birria, the actual process for turning it into quesabirria is pretty easy! You will need the following to get started:

• Birria meat (you can find the recipe here)
• Corn tortillas
• Consome from the birria (broth)
• Cheese (manchego, oaxaca cheese, mozzarella, or another melty cheese)
• Cilantro, onion, lime wedges, and salsa to accompany

To speed up the process, you can use a pressure cooker (like an instant pot) on the high pressure setting, and the birria can be done in less than 45 minutes. If you have more time, you can use a slow cooker or even cook it in a large skillet over the stove for a longer period of time.

If you are going to make quesabirria tacos, you will want to set aside at least a cup of the consommè to dip the tortillas in and to serve on the side. This is one of the best parts of the recipe, so make sure to serve it in a small bowl with each serving.

To make this quesabirria tacos recipe, you will start by adding a little bit of oil to a hot skillet over medium heat. You will then take each tortilla and dip it in the consome, before adding it to the skillet and frying on both sides until crispy, but still somewhat soft. You do not want these to be as crispy as tostadas, because you still need to fold them in half.

Next add the birria meat and the cheese on one side, and fold the crispy tortillas in half and cook on both sides for a few more minutes. This allows the cheese to melt, but be careful not to let them burn.

At this point, you will serve the quesabirria tacos on a large plate. The most popular garnishes for this recipe are fresh cilantro, diced onions, a squeeze of lime juice, and fresh salsa. I always serve it with a cup of the consomme also to use as a dipping sauce. The delicious flavors will amaze you, and  you will definitely be coming back for more.

Now that you have this birria taco recipe, you don’t even need a good reason to make it. Any day is a perfect day to try this authentic Mexican dish.

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

Check out these other delicious taco recipes

• Crispy Shrimp Tacos with Cilantro Lime Pesto
• Authentic Tacos de Canasta Recipe (Mexican Basket Tacos)
• Barbacoa Tacos
• Tacos Al Pastor Recipe

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Quesabirria tacos recipe

If you love birria, then you will want to try this delicious quesabirria recipe - a classic Mexican dish that everyone will love!

Course Main Course

Cuisine Mexican

Keyword Birria, quesabirria, tacos

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 15 Quesabirria Tacos

Calories 226kcal

Author Charbel Barker

Ingredients

• 4 cups Birria meat
• 15 corn tortillas
• 2 cups consome from birria
• 3 Limes cut into wedges
• 2 cups Manchego or Oaxaca Cheese you can use mozzarella too or any other melty cheese
• Salsa
• 2 tbsp olive oil or vegetable oil
• cilantro chopped
• 1/4 onion diced

Instructions

• Add the oil to a large skillet over medium heat.
• Dip each tortilla in the consome and then cook into the oil until crispy but still pliable
• Add some of the birria meat and cheese to the top of each tortilla and fold over, cooking on each side again until crispy
• Serve with chopped cilantro, lime wedges, salsa, and consome for dipping.

Nutrition

Serving: 1Quesabirria taco | Calories: 226kcal | Carbohydrates: 13g | Protein: 18g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 55mg | Sodium: 262mg | Potassium: 253mg | Fiber: 2g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 4mg | Calcium: 194mg | Iron: 2mg

The post Authentic Quesabirria Recipe (Birria Tacos) appeared first on My Latina Table.

In Mexico, there are an infinite number of salsa recipes. Any home you go to will have their favorite recipeusing basic ingredients and imparting a ton of great flavors. Salsa is a staple in Mexican foods and you will find it at every table and nearly every meal.

One of the great things about salsa is that you can adjust the heat levels by adding or taking away different peppers, or by changing what kind of peppers you use. For example, for today’s avocado salsa recipe, I use serrano peppers and habanero peppers, so it has the perfect amount of heat for me. However, if you want to make it less spicy, you can replace the habaneros with jalapenos and omit the serranos.

What is Salsa Taquera?

This avocado salsa recipe is also called salsa taquera. This is because it is the perfect salsa to serve on your favorite Mexican tacos, like barbacoa tacos, tacos al pastor, carnitas tacos, and more! It uses fresh avocados, a combination of spicy peppers, fresh cilantro, and other simple ingredients. It has the best flavor and a slightly chunky texture which I love.

Throughout Mexico, you will find “taquerias” or tacos stands, all over the city. You can go right up, tell them what kind of tacos you want and have freshly made tacos on your plate in a matter of seconds. There is no need to wait for taco tuesday in Mexico! Usually they have a variety of salsas that you can choose from, and this avocado salsa is always at the top of the list for me since it is one of my favorite salsa recipes.

There are a few different varieties of avocado salsa. For example, some varieties blend all of the ingredients together to make a creamy avocado salsa, while others (like this recipe) include avocado chunks that are added directly to the sasa verde for a different texture. You can serve it on tacos like I explained above, or you can use it as a yummy dip with fresh tortilla chips.

How do you make Avocado Salsa Verde?

The key to this homemade salsa recipe is to use the freshest ingredients. For this particular recipe, you will need to gather the following avocado salsa ingredients:

• Fresh Tomatillos
• Serrano chile
• Habanero chile
• Ripe Avocado
• Onion (red onion or white onion is fine)
• Garlic cloves
• Fresh cilantro
• Salt

The process is very simple. You will start by making a delicious salsa verde, and then you add in the chopped ingredients at the end to give it this salsa’s signature texture.

Of course it is important to start by washing all of the ingredients first. Once you have done that, add some water to a pot and bring to a boil, adding the serrano peppers (don’t add the habanero to the water, it will be used later).

After 5 minutes, add the tomatillos and let it continue cooking for a few minutes until they start to change color slightly. Remove the peppers and tomatillos from the water and let them cool down.

Once they have cooled, add them to a blender with a little bit of water, the garlic, 1/4 of the onion, a few small pieces of the cilantro, and salt to taste and blend well. Then pour the salsa into a medium bowl and set aside for a moment.

Next, chop the rest of the cilantro and onion and cut the avocado into small chunks. Add the chopped ingredients to the bowl with the salsa and add additonal salt to taste if needed.

Let me know in the comments below how this recipe turned out and what your favorite kind of salsa is to serve with tacos.

Check out these other Salsa recipes

• Authentic Mexican Molcajete Salsa Recipe (Salsa de Molcajete)
• Authentic Salsa Macha Recipe from Veracruz Mexico
• Authentic Mexican Salsa Roja
• Authentic Mexican Salsa Ranchera Recipe
• The Best Creamy Avocado Salsa Recipe

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Avocado Salsa Verde (Salsa Taquera)

Learn how to make the perfect avocado salsa verde, also known as salsa taquera, which is a great salsa recipe to go with your favorite Mexican tacos.

Course Appetizer, salsa

Cuisine Mexican

Keyword salsa, salsa taquera, salsa verde

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 10 1/4 cup servings

Calories 45kcal

Author Charbel Barker

Ingredients

• 6 Tomatillos
• 4 Serrano Peppers
• 1 Habanero Pepper
• 1 Avocado
• 1 Onion
• 1 Garlic Clove
• 1 bunch Cilantro
• Salt to taste

Instructions

• Wash all of the ingredients
• Bring about 1-2 cups of water to a boil and add thte serrano peppers.
• Cook for 5 minutes and then add the tomatillos, and continue cooking until they start to change colors. Remove the peppers and tomatillos from the water and set aside.
• Blend the tomatillos and peppers with the garlic, 1/4 onion, a small amount of cilantro, and salt until smooth. Pour into a bowl and set aside.
• Chop the rest of the onion and cilantro and cut the avocado into small chunks.
• Add the chopped ingredients to the salsa and mix.

Nutrition

Serving: 11/4 cup serving | Calories: 45kcal | Carbohydrates: 4g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 184mg | Fiber: 2g | Sugar: 2g | Vitamin A: 139IU | Vitamin C: 8mg | Calcium: 8mg | Iron: 0.3mg

The post Authentic Avocado Salsa Verde Recipe (Salsa Taquera) appeared first on My Latina Table.

There is nothing quite like the taste of a perfectly marinated, juicy grilled steak. In Mexico, we love to marinate our meat with delicious ingredients before grilling it to make sure it is tender and flavorful. There are so many different types of steak, but the cut of steak that I like the most for the recipe I am sharing today is a thin ribeye steak. It has the perfect amount of meat and fat which makes it so juicy.

This recipe can be made on a gas grill, a charcoal grill, or you can cook it inside on a large skillet if that is your only option. You can also use different cuts of meat, such as flank steak, skirt steak, or any other thin cut. For me, the taste of a steak, recently grilled on a hot charcoal grill, served with freshly made tortilla, grilled onions, and a homemade salsa can’t be beat.

What is in the marinade for this Mexican style grilled steak?

The secret to a juicy steak is to have the right marinade. The steak marinade I am using today is similar to what we use for traditional carne asada, but with some differences. It consists of orange juice, lime juice, beer, soy sauce, garlic, black pepper, and allspice. This combination will make for tender steaks every time.

To make the marinade, all you have to do is combine all of those ingredients in a blender, and blend them until somewhat smooth, and then use it to marinate the meat. Marinating the steak for a few hours or longer will give you the best results, but as long as you marinate it for at least one hour you are setting yourself up to make a perfectly grilled steak.

What is the best way to cook this steak?

Like I mentioned above, I prefer to use a charcoal or wood grill to get a nice smoky flavor on my steak, but you can also use whatever method you have. For example, some people may not have any grill at all, but most people have a stove that they can use to cook the steak on a hot skillet. A gas grill is also a good option and will give you that nice grilled steak flavor.

To grill the steak on any type of outdoor grill, make sure you heat it up sufficiently. Next, remove the steak from the marinade and put it on the hot grill. Since this is a thin cut of steak, you do not need to cook it long. Depending on the level of doneness that you prefer, you will need to grill the steak for around 2-5 minutes per side. If you are using a thick cut steak, which you can definitely do, you will need to cook it longer. Using a meat thermometer is recommended if you have one to make sure you have an accurate internal temperature of your steak. For a medium-rare steak, grill the steak to about 130-140 degrees f.

If you don’t have a grill, heat up a large skillet over medium heat on your stove and add a little bit of olive oil. Once it is hot, add the steaks and cook until they reach your preferred temperature. Again, an instant read thermometer will give you the best results, which will result in the best grilled steak.

What can you serve with grilled steak?

In Mexico, this type of steak is most commonly served with freshly made tortillas which you can also quickly add to the grill for a charred flavor. You can also grill pearl onions and nopales and serve it with Mexican rice, homemade salsa, and refried beans.

This combination of flavors is amazing, and will have you and your guests coming back for more.

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

Check out these similar recipes

• Authentic Bistec a la Mexicana Recipe (Mexican Style Beef Steak)
• Sheet Pan Flank Steak with Garlic Roasted Potatoes
• Authentic Mexican Carne Asada
• Amazing Smoked Pork Chops Recipe

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Mexican Style Grilled Steak

Learn how to make this juicy and flavorful Mexican-style grilled steak which is a perfect meal for summertime.

Course Main Course

Cuisine American, Mexican

Keyword carne asada, flank steak, grilled steak

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinating Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 8 Servings

Calories 272kcal

Author Charbel Barker

Ingredients

• 2 lbs Ribeye thin cut. You can replace with flank steak or another thin cut of meat
• 1/2 cup orange juice
• 1 tbsp lime juice
• 1/2 cup dark beer
• 1 tbsp soy sauce
• 6 cloves of garlic
• 1 tsp black pepper
• 1 tsp allspice
• 1/4 white onion
• salt to taste
• 1 tbsp olive oil

Instructions

• To make the marinade, start by combining all of the ingredients except for the steak in a blender and blend until somewhat smooth.
• Pour the marinade over the steak in a large bowl, cover, and let marinate for at least one hour (longer is better).
• Depending on your method for cooking the steak, heat up the grill or a hot pan with the oil.
• Once sufficiently hot, add the steak, cooking on both sides for 2-5 minutes or until it reaches your desired level of doneness.
• Remove from the heat and serve with tortillas, grilled pearl onions, grilled nopales, Mexican rice and refried beans.

Nutrition

Serving: 1Serving | Calories: 272kcal | Carbohydrates: 4g | Protein: 23g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 69mg | Sodium: 186mg | Potassium: 366mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 52IU | Vitamin C: 9mg | Calcium: 19mg | Iron: 2mg

The post Mexican Style Grilled Steak Recipe appeared first on My Latina Table.

If you are really into Mexican cuisine, then you definitely have heard of the famous and authentic recipe called “mole.” It is a traditional Mexican dish that is consumed year-round, but especially during special events and holidays. Many people know it as a savory chocolate sauce, but that is a huge simplification of the complex flavor that this delicious dish has to offer. There is some Mexican chocolate in it, but once you see all of the different ingredients that it has, you will understand why this is so popular.

What is Mole?

Traditional mole is a thick, homemade sauce that consists of a lot of ingredients, including dry chili peppers like ancho chiles. Most of the ingredients are lightly toasted or fried which gives this mole recipe a smoky undertone to go with its sweetness.

The word mole comes from the Nahuatl word “milli” or “mulli” which means sauce and it is believed that it originated with the indigenous people of ancient Mexico. In that time, people would eat it as a sauce for turkey, but today it is more common to serve it with chicken. In addition, you can use the sauce to make delicious enchiladas that are always a huge hit.

There are so many different ways to make mole throughout Mexico. In fact, they say that there are over 100 ways to make it, but this particular recipe originated in the city of Puebla, hence the name “mole poblano.”

Mole is considered a specialty in Mexico and many people request it for birthday celebrations and more. The most common way to prepare it is to make the sauce, and then serve it with whole pieces of chicken.

How do you make Mole Poblano with chicken?

Like I mentioned above, there are many different ways to make this recipe. I wouldn’t say it falls in the category of easy recipes to make, but that is mainly because it does take a bit of time to get it right. There isn’t an original recipe, or a “correct” recipe, since nearly every family adds their own special touch to it. However, as a general rule, mole should have at least 20 ingredients, otherwise it is considered just a simple salsa.

To make this version of mole poblano, you will need the following ingredients:

• Ancho chiles
• Mulato peppers
• Pasilla Peppers
• Dry chipotle peppers
• Piloncillo (or you can replace this with brown sugar)
• Mexican chocolate tablet
• Corn tortillas (left out for a day)
• Stale bolillo (French bread)
• Very ripe plantain
• Animal crackers
• Sweet Raisins
• Peanuts
• Almonds
• Sesame Seeds
• Dried oregano
• Allspice
• Black Peppercorns
• Cloves
• Cinnamon Stick
• Cilantro seeds
• Chile seeds (from the dried peppers)
• White Onion
• Garlic cloves
• Red tomatoes
• Salt
• Chicken stock
• Pork Lard

Did I make it to 20? It looks like there are 26, so this definitely qualifies as an authentic mole dish! Don’t be overwhelmed, there are a lot of ingredients, but trust me, it will be worth it, so keep reading to find out how to make it.

To make the mole sauce, start by removing the seeds from the dried chiles and set aside a teaspoon of them for later. Now, in a large pot, heat up the chicken stock over medium-high heat. We will use this later to soak the chiles after they are fried.

In a hot skillet, lightly toast the sesame seeds for about 2 minutes and then remove from the heat and set them aside for a later step. They should be a light brown color when they are ready.

Add oil to the skillet and heat over medium heat before adding the dried chiles, frying them for a few seconds on each side. Don’t let them burn, because they can turn bitter in a hurry. Remove them from the pan and add them to the pot with the chicken stock and let them soak.

In the same pan where you fried the chiles, add a bit more oil and then lighly fry the peanuts and the almonds for about a minute and then add them to the pot with the chiles. In the same oil, fry the raisins until they start to inflate a little bit and then add them to the pot with the other ingredients.

You will continue to do this with the rest of the ingredients except the chocolate, pork lard, and piloncillo, one at a time and adding more oil as necessary until all of the ingredients are in the large pot soaking. For the tomato, after you fry it, remove the skin before adding to the pot. Let all of the ingredients that you have added to the pot soak for about ten minutes before adding them to a blender or food processor and blending until smooth. For this step, you will want to add the remaining stock a little bit at a time since you will want a smooth sauce. You will also add half of the sesame seeds and the chile seeds at this point. You won’t be straining this mixture, so make sure you add enough liquid so it is smooth.

In a large pot, heat the pork lard and add the chocolate and piloncillo. Once the chocolate has dissolved, add the mixture from the blender and let it cook over low heat for about 40 minutes until it reaches the desired consistency. Make sure you stir often during this step so that it doesn’t stick to the sides or bottom of the pot. At this point you can add salt to taste and if you want it sweeter, you can add a bit of sugar.

If you are going to serve the mole with chicken, at this point you will add the previously cooked pieces of chicken to the pot and bring the mole with the chicken to a boil before serving. Finally, serve the chicken with the mole sauce and add the remaining sesame seeds on top.

I hope you enjoy this delicious recipe that is definitely one of my favorites. Let me know in the comments below how it turns out!

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Mole Poblano with Chicken

This mole recipe comes from the city of Puebla and is served with delicious chicken

Course Main Course

Cuisine Mexican

Keyword mole, mole poblano

Prep Time 45 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 45 minutes minutes

Servings 10 Servings

Calories 495kcal

Author Charbel Barker

Ingredients

For the Chicken

• 3 lbs Chicken thighs and legs
• 1/2 Onion
• 2 Garlic Cloves
• Salt to taste
• Bay leaves
• 4 Cups Water enough to cover the chicken completely

For the Mole

• 6 Ancho Chiles
• 6 Mulato Peppers
• 4 Pasilla Peppers
• 2 Chipotle Peppers
• 1 Piloncillo cone or 3 tbsp of brown sugar
• 1 tablet Mexican chocolate
• 2 Corn Tortillas left out over night
• 1/2 French Bread day old
• 1 Ripe Plantain
• 1/4 cup Animal Crackers
• 1/4 cup raisins
• 1/4 cup peanuts
• 1/4 cup almonds
• 1 cup Sesame Seeds
• 1 tsp oregano
• 4 allspice
• 4 black peppercorns
• 2 cloves
• 1 stick cinnamon
• 1 tsp cilantro seeds
• 1 tsp chile seeds from the dried peppers
• 3/4 onion
• 3 garlic cloves
• 1 tomato
• Salt to taste
• 2 cups chicken stock
• 3 tbsp pork lard

Instructions

For the Chicken

• Wash the chicken and add it a large pot with the onion, garlic cloves, bay leaves, and salt.
• Bring to a boil and then cook for about 45 minutes. Set aside.

For the Mole

• Start by removing the seeds from the dried chiles and set aside a teaspoon of them for later.
• In a large pot, heat up the chicken stock over medium-high heat. We will use this later to soak the chiles after they are fried.
• In a hot skillet, lightly toast the sesame seeds for about 2 minutes and then remove from the heat and set them aside for a later step. They should be a light brown color when they are ready.
• Add oil to the skillet and heat over medium heat before adding the dried chiles, frying them for a few seconds on each side. Don't let them burn, because they can turn bitter in a hurry. Remove them from the pan and add them to the pot with the chicken stock and let them soak.
• In the same pan where you fried the chiles, add a bit more oil and then lighly fry the peanuts and the almonds for about a minute and then add them to the pot with the chiles. In the same oil, fry the raisins until they start to inflate a little bit and then add them to the pot with the other ingredients.
• You will continue to do this with the rest of the ingredients except the chocolate, pork lard, and piloncillo, one at a time and adding more oil as necessary until all of the ingredients are in the large pot soaking. For the tomato, after you fry it, remove the skin before adding to the pot.
• Let all of the ingredients that you have added to the pot soak for about ten minutes before adding them to a blender or food processor and blending until smooth. For this step, you will want to add the remaining stock a little bit at a time since you will want a smooth sauce. You will also add half of the sesame seeds and the chile seeds at this point. You won't be straining this mixture, so make sure you add enough liquid so it is smooth.
• In a large pot, heat the pork lard and add the chocolate and piloncillo. Once the chocolate has dissolved, add the mixture from the blender and let it cook over low heat for about 40 minutes until it reaches the desired consistency. Make sure you stir often during this step so that it doesn't stick to the sides or bottom of the pot. At this point you can add salt to taste and if you want it sweeter, you can add a bit of sugar.
• Add the previously cooked pieces of chicken to the pot and bring the mole with the chicken to a boil before serving.
• Finally, serve the chicken with the mole sauce and add the remaining sesame seeds on top.

Nutrition

Serving: 1Serving | Calories: 495kcal | Carbohydrates: 48g | Protein: 35g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 1641mg | Potassium: 1257mg | Fiber: 12g | Sugar: 14g | Vitamin A: 6769IU | Vitamin C: 10mg | Calcium: 225mg | Iron: 6mg

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