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Easy Christmas Baked Brie

This easy Christmas baked brie is one of those appetizers that looks fancy but couldn’t be easier to make. Warm, creamy brie is wrapped in puff pastry and topped with a sweet-and-savory cranberry pecan mixture that melts together perfectly in the oven.

Course Appetizer

Keyword brie, christmas

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 171kcal

Author Charbel Barker

Ingredients

• 1 sheet puff pastry
• 1 wheel brie cheese
• 1 cup dried cranberry and glazed walnut mix
• 3 tbsp maple syrup
• 1 tbsp butter
• 1/4 tsp cinnamon
• 1 egg beaten, for egg wash

Instructions

• Wrap the brie in puff pastry and apply egg wash.
• Bake at 425 F for 15 minutes
• Mix the remaining ingredients in a bowl, and pour over the top of the brie wrapped in puff pastry.
• Serve with crackers, baguettes, or chips.

Nutrition

Serving: 1serving | Calories: 171kcal | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 65mg | Potassium: 34mg | Fiber: 1g | Sugar: 10g | Vitamin A: 50IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 1mg

The post Easy Christmas Baked Brie Appetizer appeared first on My Latina Table.

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​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

• Autenticos Buñuelos Mexicanos
• How To Make Authentic Sweet Tamales (3 Different Varieties)
• How To Make Delicious Smoked Turkey on a Traeger
• Authentic Mexican Chiles En Nogada Recipe

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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 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 12 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

Serving: 1Serving | Calories: 112kcal | Carbohydrates: 9g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 166mg | Potassium: 77mg | Fiber: 1g | Sugar: 5g | Vitamin A: 181IU | Vitamin C: 10mg | Calcium: 75mg | Iron: 0.2mg

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

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!

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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 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 20 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

Serving: 1Shrimp | Calories: 106kcal | Carbohydrates: 11g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 53mg | Sodium: 197mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 77IU | Vitamin C: 0.03mg | Calcium: 32mg | Iron: 1mg

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

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!

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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 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 10 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

Serving: 1Serving | Calories: 172kcal | Carbohydrates: 1g | Protein: 9g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 119mg | Sodium: 273mg | Potassium: 93mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg

The post Spanish Omelette Recipe (Tortilla Española) 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.

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.

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.

Platanos rellenos, or stuffed plaintains, are a staple at Mexican homes. This is because they are inexpensive to make, you can make a lot of them at the same time, and they are so flavorful! These are very common in my home state of Veracruz, Mexico and I am excited to share this special recipe with all of you.

What are Platanos Rellenos?

Platanos rellenos is a staple dish in Mexico, but especially in the southern states of Veracruz, Chiapas, and Tabasco where a lot of sweet plantains are produced and harvested. There are different ways of making this recipe. They basically consist of making a “tortilla” from the plantains, stuffing it with the filling of your choice, and then frying in oil.

Platanos rellenos can be enjoyed for breakfast, lunch, or dinner and any time of year. It can be served as an appetizer, side dish, or a main meal also.

The filling for stuffed plantains can vary depending on the region where you are located. Sometimes it is savory and sometimes it is sweet, but in each case the plantains should be ripe, but still with some firmness. In Veracruz, where I grew up, queso fresco is the most popular filling.

What kind of Plantain should you use for this recipe?

Plantains are a very versatile and nutritious ingredient, and they can be used in many different recipes. There are green plantains, which can be prepared and eaten like fries, and ripe plantains (platano macho), which we will use in this recipe.

In this case, they should be pretty ripe (not green, but also not too ripe). They should have a uniform yellow color (yellow plantains) and that is when you know they are perfect to use for this recipe.

How do you make Platanos Rellenos?

Recipes don’t get much more simple than this one. It is super easy to make and you can make a lot of them in a short period of time. To start, you will need the following ingredients:

• ripe plaintains (they should still be firm)
• shredded Oaxaca or Manchego cheese (you can replace with mozzarella if you can’t find the others)
• Sugar
• Oil for frying
• sour cream or media crema
• shredded cheese for the top or queso fresco
• refried beans
• tortilla chips

After gathering the ingredients, start by washing the plantains and cutting off the ends of the plantains. Next, make a horizontal slit in the peel through the length of the plaintain and cook them in a large pot for about 15 minutes with water on medium-high heat. You will know they are ready when the plantain peel starts to open up. Remove from the heat and then continue by removing the peel completely with tongs so you don’t burn yourself.

Next, place plantains in a large bowl and smash them until they form a soft texture, similar to a puree. Now, add the sugar and mix well with a mixing sppon. Let this cool until it at room temperature.

Knead the plantain for a couple of minutes after it has cooled down. If it is too soft, you can add a couple tablespoons of flour until it has the consistency of tortilla masa (dough).

Now, on a flat surface, form balls with the plantain mixture and flatten using a tortilla press. If you don’t have one, you can just use your hands to flatten it. Add a generous portion of cheese to the middle and then fold each end towards the middle and then fold the corners up slightly (kind of like plantain canoes – canoas de platano). The goal here is to prevent the cheese from coming out when you are frying them.

Heat oil over medium-high heat and fry each plantain for about 3 minutes on each side until browned and the cheese is melted.

Serve with the beans, queso fresco, and tortilla chips and enjoy!

Check out these other great Mexican dishes

• Extra Crispy Chorizo Potato Balls (Papas Rellenas) 
• Authentic Chiles Rellenos de Queso Recipe
• Chiles Rellenos Recipe with Creamy Corn Salsa
• Homemade Chiles en Vinagre (Escabeche)
• Authentic Chalupas Poblanas Recipe

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Platanos Rellenos de Queso

Check out this recipe for platanos rellenos de queso, or cheese stuffed ripe plantains, and get ready to be blown away - they are so delicious!

Course Appetizer

Cuisine Mexican

Keyword plantains, platanos rellenos

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 5 Plantains

Calories 598kcal

Author Charbel Barker

Ingredients

• 5 Ripe Plantains
• 2 Cups Shredded Cheese Oaxaca, Manchego, or Mozzarella
• 1 1/2 tbsp sugar
• 1/4 cup oil

Garnishes

• 1/2 cup crema
• 1/2 cup queso fresco
• refried beans
• tortilla chips

Instructions

• Start by washing the plantains and cutting off the ends of the plantains. Next, make a horizontal slit in the peel through the length of the plaintain and cook them in a large pot for about 15 minutes with water on medium-high heat. You will know they are ready when the plantain peel starts to open up. Remove from the heat and then continue by removing the peel completely with tongs so you don't burn yourself.
• Next, place plantains in a large bowl and smash them until they form a soft texture, similar to a puree. Now, add the sugar and mix well with a mixing sppon. Let this cool until it at room temperature.
• Knead the plantain for a couple of minutes after it has cooled down. If it is too soft, you can add a couple tablespoons of flour until it has the consistency of tortilla masa (dough).
• On a flat surface, form balls with the plantain mixture and flatten using a tortilla press. If you don't have one, you can just use your hands to flatten it. Add a generous portion of cheese to the middle and then fold each end towards the middle and then fold the corners up slightly. The goal here is to prevent the cheese from coming out when you are frying them.
• Heat oil over medium-high heat and fry each plantain for about 3 minutes on each side until browned and the cheese is melted.
• Serve with the beans, queso fresco, and tortilla chips and enjoy!

Nutrition

Serving: 1Plantain | Calories: 598kcal | Carbohydrates: 72g | Protein: 15g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 474mg | Potassium: 821mg | Fiber: 4g | Sugar: 9g | Vitamin A: 507IU | Vitamin C: 36mg | Calcium: 337mg | Iron: 2mg

The post Authentic Platanos Rellenos (Stuffed Plantain Recipe) appeared first on My Latina Table.

With so many delicious main dishes available, sometimes side dishes can be neglected. Today, however, I am going to share one of my favorites, which goes well with so many different recipes. The recipe I am talking about is called “ensalada rusa” in Spanish, but it is also known as Russian potato salad, salad olivier, or oliver potato salad.

This recipe is perfect for any time of year and can be prepared very quickly if you are looking for a delicious side dish or even a simple main meal. Although this recipe is popular around the world, especially in eastern European countries, it has become a common staple in latin america as well and you will often see it on holiday tables and for family gatherings in Mexico. My version of this potato salad is a different version than one that you might find in other countries, because I like to add chopped chiles to add some spice.

What is ensalada rusa?

Ensalada rusa is one of the simplest recipes you will find, since you just need to cook a few ingredients and mix them together with a bit of creamy mayo or sour cream. It is a great last minute option when you are looking for a side dish and is a great way to incorporate lots of veggies and protein into your meal. In Mexico, we often make this to accompany some of our more traditional recipes like barbacoa or birria.

This Russian potato salad recipe is a cold salad, so it is great not only for the holidays, but also during the hot summer afternoons when you are looking for something cool. It is easy to make, and you can easily come up with your own spin on the original recipe by switching up some of the ingredients. You can add chiles like I do, or even fresh dill pickles, which is popular in some variations. Any way you do it, this is sure to be a hit with everyone who tries it.

How to you make ensalada rusa?

Like I said above, this is an extremely simple recipe to make. You can come up with your own variation or follow this recipe exactly. To do that, you will need the following ingredients.

• Boneless skinless chicken breast
• Garlic cloves
• Onion
• Water
• Salt
• Carrots, chopped into small cubes
• Potatos, chopped into small cubes
• a can of pickled jalapenos or other green chiles
• mayonnaise
• Sour cream

The first step is prepare the shredded chicken. If you already have rotisserie chicken or some other cooked chicken, you can skip this step and just shred about a cup. If you do not have cooked chicken ready, then place the chicekn breast in a large pot with water, salt, 1/4 onion, and 2 cloves of garlic. Bring to a boil and cook through, before allowing it to cool down. At that point, shred the chicken and set it aside.

If you are cooking the chicken in the previous step, then remove the onion and garlic and add the potatoes and carrots and cook over medium-high heat for about 5 minutes. If you are using chicken that you already had, then you can follow the same step, but cook in water or chicken stock.

Next, strain the vegetables and set them aside.

In a large mixing bowl, combine the sour cream and mayo with a pinch of salt, mixing well. Next, add the shredded chicken a little at a time, stirring until it is well incorporated.

Finally, add the rest of the ingredients, including the cooked veggies, the diced chiles, and the salt. If you are making this creamy potato salad as a main dish, you can serve it now with crackers or tostadas. If you are using it as a side dish, make you you make a lot, since everyone will be goingn back for seconds!

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

Check out these other tasty side dishes

• Bacon and Garlic Asparagus
• Italian Pasta Salad
• The Best Homemade Potato Salad Recipe
• Crockpot Mashed Potatoes
• Easy Homemade Cornbread Recipe

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Ensalada Rusa (Russian Potato Salad)

Learn how to make ensalada rusa, or traditional Russian potato salad, which is a perfect appetizer that you can make in no time at all!

Course aperetivo, Appetizer

Cuisine Mexican, russian

Keyword carrots, ensalada rusa, mashed potatoes, russian salad

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 12 Servings

Calories 197kcal

Author Charbel Barker

Ingredients

• 1 Boneless, Skinless Chicken Breast
• 2 Garlic Cloves
• 1/4 Onion
• 4 Cups Water
• 1 tsp Salt
• 6 Medium Carrots Chopped into small cubes
• 4 Large Potatoes Chopped into small cubes
• 1 can Pickled jalapenos or other green chiles (small can)
• 1 Cup Mayonnaise
• 1 Cup Sour Cream
• Salt to taste

Instructions

• The first step is prepare the shredded chicken. If you already have rotisserie chicken or some other cooked chicken, you can skip this step and just shred about a cup. If you do not have cooked chicken ready, then place the chicekn breast in a large pot with water, salt, 1/4 onion, and 2 cloves of garlic. Bring to a boil and cook through, before allowing it to cool down. At that point, shred the chicken and set it aside.
• If you are cooking the chicken in the previous step, then remove the onion and garlic and add the potatoes and carrots and cook over medium-high heat for about 5 minutes. If you are using chicken that you already had, then you can follow the same step, but cook in water or chicken stock.
• Strain the vegetables and set aside.
• In a large mixing bowl, combine the sour cream and mayo with a pinch of salt, mixing well. Next, add the shredded chicken a little at a time, stirring until it is well incorporated.
• Add the rest of the ingredients, including the cooked veggies, the diced chiles, and the salt. If you are making this creamy potato salad as a main dish, you can serve it now with crackers or tostadas. If you are using it as a side dish, make you you make a lot, since everyone will be goingn back for seconds

Nutrition

Serving: 1Serving | Calories: 197kcal | Carbohydrates: 6g | Protein: 3g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 828mg | Potassium: 220mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5711IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 1mg

The post Ensalada Rusa (Russian Potato Salad) Recipe appeared first on My Latina Table.

One well-known fact about Mexicans is that we love spicy food. One of the best ways to incorporate it into our diet is with a huge variety of salsas. If you have followed me for awhile, you know that I have quite a few salsa recipes on my site. Each one is a little bit different. Although many of the salsa ingredients are similar, they each have their own twist that makes them unique.

Today, I am going to share a recipe for one of my favorite salsas – molcajete salsa. It is also known as salsa de molcajete or salsa molcajeteada. It is made using a a molcajete (Mexican mortar and pestle) which is made from volcanic rock, with a porous texture and which has three short legs and another stone made from the same material for grinding the ingredients.

With that said, if you don’t have a molcajete readily available (you can buy one here), then you can also use a food processor or a blender for this recipe too.

What is Molcajete Salsa?

Authentic Mexican Molcajete salsa is a very traditional Mexican salsa, made with fresh ingredients roasted in a comal or frying pan. It is a simple recipe made by grinding the ingredients in a molcajete, blender or food processor and served with your favorite Mexican dishes, including carne asada, or huevos rancheros. You can also just serve it with tortilla chips – this is a popular salsa at Mexican restaurants in the US.

Salsa de molcajete has an incredible explosion of flavor and is definitely one of my favorites! One reason for the depth of flavor is because the ingredients are roasted. This brings out the flavor of each incredient and gives it a rustic, but delicious flavor. You can make it very spicy or more mild or medium heat depneing on the the chiles that you add. Some people use habanero peppers, while others use something more mild such as jalapeño peppers or serrano peppers.

No matter how spicy you make it, you can be sure that it will be a hit and everyone will be asking for more.

How do you make Salsa Mocajeteada?

Salsa are rarely a perfect science with an exact amount of ingredients. Many people make them differently and give them their own special touch. However, if you follow these instructions and use these ingredients, you are sure to have a tasty appetizer on your table.

You will need the following ingredients to make this recipe:

• Ripe tomatoes (roma)
• Tomatillos
• Habaneros (or another pepper of your choice like jalapeños or serrano chiles.
• Roasted Garlic cloves
• White onion
• Chopped Cilantro
• Fresh Lime juice
• Small amount of Salt (sea salt, kosher salt, or another type of salt is fine)
• Water

To make the salsa, first start by cleaning and disinfecting all of the ingredients. Next, add the roma tomatoes, tomatillos, peppers, garlic and half of the onion to a comal or large frying pan (without oil) over medium-high heat, flipping them over every 2 minutes so they don’t burn.

Keep doing this until the tomatoes and tomatillos have started to get dark spots and the skin starts peeling. When that happens, remove the tomatoes and tomatillos, remove the rest of the skin and set aside so they can cool. Remove the rest of the ingredients from the heat as well.

If you are using a molcajete, the next step is to add the roasted onion and garlic with a little bit of salt to the molcajete and start to grind them together slowly. Start adding the peppers as you continue to grind the ingredients until they are incorporated. Add the tomatoes and continue to grind it together until a smooth paste is formed.

In order to reach the desired consistency, you will add a splash of water and lemon juice and then add additional salt to taste as needed.

Molcajete salsa is usually served directly in the molcajete. So, at this point, add the rest of the onion (diced) and chopped cilantro and give it a light stir. I think serving the salsa in the molcajete is a great way to add some character to the recipe, but you can serve it in a normal bowl as well if you prefer.

If you are using a blender or food processor, follow the same steps, using the blender or food processor to grind the ingredients up.

I hope you enjoy this and that it becomes one of your favorite recipes for salsa like it is for me. Let me know in the comments below how it turns out!

Check out these other salsa recipes

• Authentic Salsa Macha Recipe from Veracruz Mexico
• Authentic Mexican Salsa Verde
• Authentic Mexican Salsa Roja
• Authentic Mexican Salsa Ranchera Recipe

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Authentic Molcajete Salsa

There are limitless varieties of salsas in Mexican cuisine - keep reading to learn how to make authentic molcajete salsa.

Course Appetizer, salsa

Cuisine Mexican

Keyword molcajete, molcajete salsa, salsa de molcajete, salsa molcajeteada

Prep Time 10 minutes minutes

Cook Time 4 minutes minutes

Total Time 14 minutes minutes

Servings 40 servings (tablespoon size)

Calories 4kcal

Author Charbel Barker

Ingredients

• 3 Roma Tomatoes
• 3 Tomatillos remove outer skin
• 6 Habanero peppers Jalapeno or serrano work also
• 1 Clove of Garlic
• 1 Large Onion 1/2 of onion should be diced
• 1/4 bunch cilantro chopped
• 1/2 Lime Just the juice
• Salt to taste
• 1/4 Cup Water

Instructions

• Using a comal or frying pan without oil, add the tomatoes, tomatillos, habaneros, garlic, and half of the onion cut into 4 pieces, and heat over medium-high heat. Turn the ingredients every 2 minutes and roast until the tomatoes and tomatillos start to have dark spots and the skin starts to peel.
• Remove the comal or frying pan from the heat and peel the tomatoes and tomatillos, setting aside and allowing to cool for a few minutes.
• Add the onion, garlic and a pinch of salt to the molcajete, food processor, or blender and grind or blend briefly before adding the habaneros or other peppers a little bit at a time.
• Next add the tomatoes and tomatillos until a smooth paste is formed.
• Add the water and lemon juice and additional salt to taste.
• Serve directly in the molcajete or in another bowl, adding the rest of the diced onion and cilantro and stirring to combine.

Nutrition

Serving: 1serving (tablespoon size) | Calories: 4kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 60IU | Vitamin C: 4mg | Calcium: 2mg | Iron: 0.1mg

The post Authentic Mexican Molcajete Salsa Recipe (Salsa de Molcajete) appeared first on My Latina Table.