If there is one type of food that Mexico is famous for, it would have to be pretty much all “antojitos”. This is the collective name for foods such as tostadas, empanadas, quesadillas, and of course flautas. When my husband was courting me down in Mexico, he fell in love not only with me, but with all of these delicious foods!

One of his favorites was this crispy potato flautas recipe. They are one of my favorites too. Not only because they are delicious, but also because they are easy and cheap to make.

How Do You Make Potato Flautas

Crispy potato flautas consist of filling corn tortillas with creamy mashed potatoes, rolling them up, and frying them. Once that is done, you do what you do with almost every other type of antojito. Specifically, you will top it with lettuce, pico de gallo, queso fresco, and Mexican crema.

To make this recipe, all you need is the following:

• corn tortillas
• mashed potatoes
• oil for frying
• lettuce
• pico de gallo
• queso fresco
• salsa

Queso fresco is one of those most commonly used cheeses in Mexico. If you haven’t tried it, it is a soft, crumbly, and mild cheese. It doesn’t melt and is often crumbled and used to top antojitos like these crispy potato flautas. I am so glad that I am able to find queso fresco here in the United States.

They sell it at most grocery stores, so you should be able to find it. 

One other good thing about these crispy potato flautas is that they are inexpensive to make. They are great if you are at the end of your budget and need a delicious meal for your family without breaking the bank. If you have potatoes and tortillas you can make this recipe!

I hope that you try these next time that you have a craving for authentic Mexican food. If you do, make sure you come back and let me know how they turn out!

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Crispy Potato Flautas Recipe

Crispy Potato Flautas are filled with creamy mashed potatoes, fried until golden brown, and topped with lettuce, pico de gallo, salsa, queso fresco and crema.

Course Main Course

Cuisine Mexican

Keyword flautas, mexican, taquitos

Prep Time 30 minutes minutes

Cook Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 15 Flautas

Calories 128kcal

Author Charbel Barker

Ingredients

• 2 Cups Mashed Potatoes made from two large potatoes, boiled and combined with butter, salt, pepper, and some cream.
• 10-15 corn tortillas
• Tropical Queso Fresco
• Tropical Crema Mexicana
• Chopped Lettuce
• Pico de Gallo
• Salsa Verde
• .5 cup coconut oil for frying

Instructions

• Prepare the mashed potatoes.
• Fill each tortilla with mashed potatoes, roll up, and insert a toothpick to keep them together.
• Fry in oil (I use coconut oil for this)
• Remove, pat dry, and put on a plate.
• Top with chopped lettuce, pico de gallo, salsa verde, queso fresco, and Mexican crema.

Nutrition

Serving: 3Flautas | Calories: 128kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 16mg | Potassium: 120mg | Fiber: 1g | Vitamin C: 6.5mg | Calcium: 16mg | Iron: 0.3mg

The post Crispy Potato Flautas Recipe appeared first on My Latina Table.

Here in Colorado, Winter sometimes seems to last forever. The good thing about that, is that when it is finally over, we can really appreciate the warm weather! Part of that is grilling as often as possible. 

I recently bought my husband a Traeger wood pellet smoker for his birthday. He absolutely loves it and has already made fall-off-the-bones ribs, a whole chicken, and today – burgers! We love getting that delicious smoked flavor on our food, so this is perfect for us. 

Today, I want to share how to grill a perfect and delicious cheeseburger on a wood pellet smoker. Although the patty is usually the star of a burger, I also want to point out that it is important to have a high-quality, flavorful cheese to melt on top of the burger at the end of the cooking process.

Tips for Grilling A Burger On A Wood Pellet Smoker

There are a few things to remember when you grill a burger on a wood pellet smoker. 

1. Unless you want to smoke the entire burger, you are going to want to set your temperature to around 425-450 degrees. You will still get the smoky flavor and it will be hot enough to add a good sear. 
2. The outer layer of the burger will likely have a reddish color as it cooks. This is normal and is known as a smoke ring. 
3. You will want to use a meat thermometer so that you know when the burger is cooked to your desired doneness. If you cut into the burger, it will let the juice escape and could result in a dry burger. 

How to Smoke a Burger on a Wood Pellet Grill

I always choose a high-quality ground beef and form my patties by hand. Of course, you can buy the pre-formed patties, but I like to make my own. You can season them simply with salt and pepper, or you can choose to add other spices, a marinade, or even shredded cheese. 

For today’s burger, I seasoned the ground beef with a little bit of salt, pepper, garlic, and cumin. I then formed the patties and took them straight to the smoker (after it was preheated of course). 

One issue that we had the first time that we cooked burgers on the smoker, is that we didn’t wait until it was hot enough. This resulted in not having the greatest sear. I recommend that you set your wood pellet smoker to 425-450 degrees and make sure that it is completely preheated with the lid closed before adding the burgers.

This can take some patience, but believe me – it is worth it! You can use whatever flavor smoke that you want, but I usually go with Hickory. Traeger has so many different varieties that you can check out here. 

Another option is to sear them off in a frying pan in the house before transferring them to the smoker. I haven’t done that method yet, but I may in the future!

Once the wood pellet smoker is preheated, it becomes a timing game. You don’t want to be flipping the burgers over multiple times and letting the hot smoky air out of the smoker. 

I have found that putting the burgers on and waiting 8-9 minutes before flipping, and then grilling on the other side for another 8-9 minutes results in a juicy burger that is right about at 160 degrees.

This may seem like a long time, but on a wood pellet smoker, you don’t want to rush it and you want enough time to pass to allow the smoky flavor to penetrate the beef. 

This is why it is important to have an instant-read meat thermometer. Make sure you insert the probe through the side of the burger and that it registers at least 160 degrees. Right before or shortly after the burgers reach 160 degrees, I add a slice of the sharp cheddar and let it melt before serving on a toasted bun with whatever fixings I am craving.

The first Traeger smoker that I had didn’t have the temperature probes integrated, but I recently upgraded to the new Pro Series 575 which has so many new features including the integrated temperature probe and WiFire technology.

This grill has really been a game-changer for me and I recommend it to everyone. They have the larger size Pro Series 780 which is good if you need more space. Make sure you pick up whichever option works best for you – you won’t regret it. Buy HERE. 

I like to add bacon, grilled onions, and barbecue sauce for an extra tasty version, but you can add just about whatever you want. 

Summary For Smoking A Burger 

To review, here are the steps for a perfect grilled burger on a Traeger wood pellet smoker:

1. Add your preferred flavor of wood pellets to your wood pellet smoker (I recommend Hickory for burgers). Buy pellets here;
2. Preheat wood pellet smoker to 425-450 degrees with the lid closed;
3. Add the patties, close the lid, and let cook for 8-9 minutes;
4. Flip the patties, let cook for an additional 8-9 minutes, or until an internal meat thermometer reaches 160 degrees;
5. Add the cheese and let it melt;
6. Make your burger with all of your favorite fixings!

What is your favorite food to cook on your wood pellet smoker? Let me know in the comments. 

Here are some other great meals you can make on your wood pellet grill

• How To Make Loaded Nachos On A Wood Pellet Smoker
• Smoked Brisket Recipe on a Traeger (With the Best Homemade Mop Sauce)
• How To Make Smoked Pulled Pork 
• How To Make The Best, Foolproof Smoked Chicken Wings
• Delicious Mexican Style Smoked Whole Chicken Recipe
• How To Make Delicious Smoked Ribs

Best Accessories for Your Traeger Grill

• Folding Front-Shelf. I love this and it makes everything more convenient. Buy here. 
• Drip Tray Liners. This is a must have if you want to keep your grill as clean as possible. Just add one of these and it will make clean up much easier. Buy here. 
• Digital Instant Read Thermometer. Heat is crucial when using your smoker. Even if your grill has probes built in, it never hurts to have a standalone one as well to double-check the internal temperature. Buy here. 
• Bucket Liners. Like the drip tray liners, these bucket liners are amazing for clean up. Buy here. 

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How to Smoke a Burger on a Wood Pellet Grill

Learn how to smoke a perfect burger on a wood pellet grill

Course Main Course

Cuisine American

Keyword burger

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Charbel Barker

Ingredients

• 1 bag hickory wood pellets
• 4 hamburger patties
• hamburger fixings
• 1 wood pellet grill

Instructions

• Add your preferred flavor of wood pellets to your wood pellet smoker (I recommend Hickory for burgers)
  
  
• Preheat wood pellet smoker to 425-450 degrees with the lid closed
• Add the patties, close the lid, and let cook for 8-9 minutes
• Flip the patties, let cook for an additional 8-9 minutes, or until an internal meat thermometer reaches 160 degrees
• Add the cheese and let it melt;Make your burger with all of your favorite fixings

The post How to Grill a Perfect Cheeseburger on a Wood Pellet Smoker appeared first on My Latina Table.

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Breakfast in Mexico is a big deal. In fact, it is almost always the biggest and most filling meal of the day. That is why there are so many breakfast options in Mexico to keep it interesting. One of the most popular options is this chilaquiles verdes recipe. It combines delicious homemade tortilla chips with a tangy tomatillo salsa verde for a perfect start to your day. 

What Are Chilaquiles?

Chilaquiles are a breakfast staple in Mexico. There are red chilaquiles and green chilaquiles, depending on the type of salsa that you decide to make.

Chilaquiles start with a bed of freshly made corn tortilla chips, which can be either baked or fried. They are then topped off with salsa roja or salsa verde, fresh herbs, queso fresco, crema, an egg, and sometimes chicken. 

Today I am going to share the version with salsa verde. If you are looking instead for the classic red version, you can find that recipe here.

If you have been to Mexico, you may know that the breakfasts there are very big and elaborate. For that reason, it may seem a bit intimidating to make if you are used to busy mornings. That is why it is important to prepare and organize.  I can promise that if you follow the simple steps of this recipe, you will be able to enjoy this authentic Mexican breakfast recipe without taking very much time.

How Are Chilaquiles Verdes Made?

You can start preparing these easy chilaquiles verdes by making the salsa, the chicken, and even the tortilla chips the night before.

For the salsa, you just need to blend all of the fresh ingredients – including tomatillo, cilantro, and of course, jalapenos – boil them, let it cool and store in the refrigerator until you are ready to serve the chilaquiles in the morning.

This time, I decided to add a poblano pepper to provide some extra texture and flavor. The good thing is that this doesn’t make it spicy as long as your roast it first. This is definitely a favorite dish at our house, especially for birthdays when we have a tradition of making breakfast in bed for the birthday boy or girl. 

Expert Tip: I always like to make extra salsa that I can then store in my freezer in plastic bags or in an airtight container. If you choose to do this, you will have plenty of salsa ready whenever you need it!

One thing that I love about Mexican cuisine, and especially Mexican breakfasts, is that it uses fresh ingredients. In addition, it uses many of the same ingredients for different recipes. Poblano peppers are one of those ingredients.

To bring out all of its flavors, you need to roast it over a high heat until it is completely darkened – as if it were burned. Once that occurs, you put it in a resealable plastic bag, which will then make it easier to remove the skin and seed after about 10 minutes.

Other Mexican Breakfast Options

• Chilaquiles with Salsa Roja
• The Best Huevos Rancheros An Easy Authentic Mexican Recipe
• Mexican Style Machaca Eggs (Great for Breakfast Burritos)
• Tex-Mex Breakfast Tacos Recipe

Products used in this chilaquiles verdes recipe:

• Air Fryer: These are all the rage recently. I haven’t tried one yet, but from what I hear, they would be perfect for making these tortilla chips in a more healthy manner. Check it out here.
• Blender: You will need a quality blender to make the salsa verde for these chilaquiles. My personal preference is the BlendTec, which you can buy here. I used mine for everything and it is definitely high quality!

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Healthy and Easy Chilaquiles Recipe

This Healthy and Easy Chilaquiles Recipe is a complete breakfast option which omits the step of frying tortilla chips from the original recipe and is delicious!

Course Breakfast

Cuisine Mexican

Keyword breakfast, chilaquiles, mexican breakfast

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 336kcal

Author Charbel Barker

Ingredients

For the Salsa Verde

• 1 1/2 pounds of tomatillo roasted or boiled.
• 1 Poblano Pepper deseeded and without the skin.
• 1/2 white onion
• 2 cloves of garlic
• 1 cup of chicken stock
• 1/2 bunch of cilantro
• 1 Jalapeño optional
• 1/4 teaspoon of ground cumin
• 1 tbsp Salt and Pepper to taste

For the Chilaquiles

• 20 Corn Tortillas cut into triangles baked (preferred) or fried.
• 2 eggs over easy or over hard
• 1 tbsp Mexican Crema
• 1 tbsp Queso Fresco or cotija
• 1 Avocado chopped, optional

Instructions

• Add all of the salsa verde ingredients to a good blender and blend until everything is broken down, but not too smooth.
• Add the blended salsa to a hot frying pan with a teaspoon of olive oil and cook for 5 minutes, adding additional chicken stock if desired.
• Pour the salsa verde over the baked (or fried) tortillas if you want a crispier texture, or add the tortilla chips to the salsa itself for a softer texture.
• Top with queso fresco, egg, avocado, and Mexican crema.

Nutrition

Serving: 150g | Calories: 336kcal | Carbohydrates: 52g | Protein: 10g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 58mg | Sodium: 150mg | Potassium: 737mg | Fiber: 10g | Sugar: 7g | Vitamin A: 400IU | Vitamin C: 36.3mg | Calcium: 114mg | Iron: 2.4mg

The post Authentic Chilaquiles Verdes Recipe appeared first on My Latina Table.

Slow Cooker Italian Beef Sandwich recipe with slow cooked, tender beef, delicious golden Mezzetta peperoncini, and soft bread. 

Slow Cooker Italian Beef Sandwiches are one of my favorite weeknight meals. I can just put the meat in a slow cooker a few hours before it is time to eat and everyone loves them.

This slow cooker Italian beef sandwich recipe is so easy to make and you will love the addition of Mezzetta whole peperoncini. This is one of my favorite peppers to add to sandwiches because they have a very slight kick to them, and are also sweet and crisp. They add the perfect flavor to this recipe and many others. Right now, you can enter here for a chance to win 52 meal kits from Chef’d. Even if you don’t win the grand prize, you can win a $50 Chef’d gift card, so enter now!

Not only do I use the peperoncini as a garnish for these slow cooker Italian beef sandwiches, I also use add the whole peppers and the liquid that they come in while I am cooking the beef. This adds a great flavor to the sandwiches that is hard to resist!

The Italian beef that goes on the sandwiches really reminds me of one of my favorite meals from back in Mexico – beef barbacoa. It is also a a beef dish that is slowly cooked so that all of the flavors combine and then shredded and served on tacos, sandwiches and more! It is interesting that so many different cultures come up with recipes that are so similar even though they may be thousands of miles apart!

When I made this slow cooker Italian beef sandwich for dinner tonight, my husband was so excited. We love to take the tender beef and put it in a frying pan before topping with cheese. We then cover it up for a few minutes so that the cheese melts before adding it to the soft rolls. A lot of people love to dip these sandwiches in the sauce that it is cooked with, and I am no different! This sauce is amazing and I love dipping the sandwiches in it.

My husband, on the other hand, prefers a more creamy, spicy sauce. I usually make him my favorite chipotle crema, made with greek yogurt and chipotle peppers (recipe coming soon!). That goes well with an Italian beef sandwich as well.

I hope that you enjoy this slow cooker Italian beef sandwich as much as my family and I do. Let me know in the comments below how it turns out!

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Slow Cooker Italian Beef Sandwich Recipe

Slow Cooker Italian Beef Sandwich recipe with slow cooked, tender beef, delicious golden Mezzetta peperoncini, and soft bread. 

Prep Time 5 minutes minutes

Cook Time 4 hours hours 25 minutes minutes

Total Time 4 hours hours 30 minutes minutes

Author Charbel Barker

Ingredients

• 1 Large Beef Roast
• 1 Jar of Mezzetta Whole Peperoncini
• 1 Can 8 oz of Beef Broth
• 2 Cloves of Garlic finely chopped
• 2 Bay Leaves
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of onion powder
• 1 teaspoon of Italian seasoning
• Salt and Pepper to taste
• 4 soft baguette rolls
• Shredded mozzarella cheese

Instructions

• Add all of the ingredients (including the liquid from the peperoncini) to a slow cooker and cook on high for about 4 hours or until you can easily shred the beef.
• Shred the beef and return to the slow cooker with the cooking liquid. Let cook on low for another 15-20 minutes.
• Remove a serving size amount of the beef to a frying pan on medium low heat and top with mozzarella cheese. Cover and let cook until the cheese melts.
• Put the beef and the cheese on the roll and serve with some of the remaining "au jus" or other sauce.

Notes

If you want the peperoncini to be crispier, wait to add them until the last 15-20 minutes after you have shredded the beef.

The post Slow Cooker Italian Beef Sandwich Recipe appeared first on My Latina Table.

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What Is Horchata?

Horchata is a delicious rice (or coconut) based drink that you can find at most Mexican restaurants in the United States and abroad.

The reason it is so popular is that it always adds a refreshing touch to any meal. I have yet to meet someone that has tried it without falling in love and being disappointed when it is gone.

If you go to any Mexican restaurant, you can probably find some version of horchata. Be careful though, because many of those are made from powder and don’t have that authentic taste you are looking for. 

Today, I want to show you how to make a truly authentic version of horchata that I learned growing up in Mexico. It will take some patience and a little bit of preparation, but the results will be worth it. 

What Can You Serve With Horchata?

Horchata goes well with almost any Mexican recipe. Here are some of my favorites. 

• Barbacoa Tacos
• Tacos al Pastor
• Slow Cooker Pork Carnitas
• Tostadas
• Chorizo and Potato Tacos
• Charro Beans

One of the great things about a good horchata recipe is that you can add different ingredients to it to change the taste. For example, many people add shredded coconut or almonds. You can also use different varieties of milk such as almond milk.

Like I said above, there are many different versions depending on the country. The recipe that I am sharing today is my favorite way to make horchata, but that doesn’t mean that you can’t switch it up a bit. 

What Does Horchata Taste Like?

Horchata is smooth and rich, with just the right amount of sweetness. 

If you want to get the right flavor, then make sure that you follow these instructions perfectly. 

I have so many memories growing up of going to the local taquerias with my siblings and other family members. Part of those memories consists of ordering street tacos  with a side of delicious authentic Horchata.

Although I don’t live in Mexico anymore, I still am able to keep these memories with me by making these recipes and sharing them with my family here.

I prefer to make homemade horchata, but I will still try just about any version that I can find when I go to Mexican restaurants. Some are better than others, but they all remind me of Mexico. 

How Do You Make Horchata?

Horchata takes some effort, but it is actually pretty easy to make. You probably already have all of the ingredients (listed below) that you will need in your kitchen. 

• Rice
• Sugar
• Almonds
• Cinnamon Stick
• Vanilla Extract
• Evaporated Milk
• Milk
• Water

If you don’t already have them, don’t worry – they are easy to find and are very inexpensive.

It takes a while to soak the rice, cinnamon, and almonds in water for an extended period of time. That is so that you can ensure that all of the flavors are perfect.

The best way to do this is to start soaking the ingredients the night before. That way, you can sleep instead of just standing around waiting for this delicious drink to be ready!

UPDATE: Many of you have asked why I dispose of the water that the the rice, almonds, and cinnamon stick are soaking in. The simple reason why I do it is because that is how my abuelita taught me, and she had the best horchata around! However, another reason is because the point of the water is really just to soften the ingredients for the next step which is when you blend it. The flavor comes from the ingredients when you blend them, strain them, and then mix with the fresh water. Hope that helps!

Once you have soaked the ingredients long enough, the next steps are pretty easy. You will need to strain the water, and then blend the ingredients together with evaporated milk.

It is important to strain the resulting mix using a fine mesh strainer to avoid a gritty texture. It is still delicious, but I personally prefer a smooth taste. 

Horchat may not be something that you make every day. That said, it is perfect for special occasions like Cinco de Mayo, Memorial Day, Thanksgiving, and New Years.

If you are feeling adventurous and are ready to try this authentic recipe, check it out below. I promise that you won’t regret it!

Products Used In This Horchata Recipe

• Fine Mesh Strainer: This is one of the most important things that you can get when making horchata. You have to strain the rice and almond pieces after you blend it. To avoid a grainy texture, you will want a fine mesh strainer. You can get one of my favorites here if you don’t already have one.
• Blender: You will need a good blender to make sure that you break everything down as much as possible. I use this one, but you can really use any high-quality blender.
• Large Drinking Glasses: Horchata is good no matter what, but it is even better drinking it from a large glass like these ones. I add a straw and lots of ice and it is delicious!
• Large Bowls: You have to soak the rice and other ingredients overnight for this recipe. That is why it is important to have large glass bowls. You can use any glass bowl that you have, but make sure that they are high quality like these.

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Horchata (Authentic Mexican Recipe)

Horchata is a delicious rice (or coconut) based drink that you can find at most Mexican restaurants in the United States and abroad.

Course Drinks

Cuisine Mexican

Keyword beverage, drink, horchata, mexican drink

Prep Time 5 hours hours 20 minutes minutes

Total Time 5 hours hours

Servings 7 Cups

Calories 322kcal

Author Charbel Barker

Ingredients

• 1 cup of white rice
• 1 cup sugar adjust depending on how sweet you want - 2/3 cup of sugar if you want it less sweet.
• 1/2 cup chopped almonds
• 1 cinnamon stick
• 1 Tbsp vanilla
• 1 Can 12 ounces Evaporated milk
• 1.5 cups of milk or almond milk
• 1 Liter of water
• Ice

Instructions

• Start by soaking the rice, cinnamon, and almonds in a bowl of water all night, or at least for 5 hours so that the rice softens slightly.
• Strain the water from the cinnamon, rice, and almond mixture that were soaking, disposing of water.
• Blend the cinnamon, rice, and almond mixture with evaporated milk until a smoother mix is formed and the grains of rice are completely ground.
• Strain the resulting liquid into a pitcher, and add the sugar, vanilla, and milk. Mix well until everything is well combined.Add a liter of water, and serve with ice. Enjoy!

Nutrition

Serving: 8oz | Calories: 322kcal | Carbohydrates: 56g | Protein: 6g | Fat: 7g

The post Authentic Mexican Horchata That You Can Make At Home appeared first on My Latina Table.

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The first time that I tried deep fried pickles was at a popular steakhouse here in Colorado. I have never been a huge fan of pickles, so I was a little bit hesitant when I saw this on the appetizer menu. However, my husband convinced me that we should try them, and I am glad that he did! They were hot and crispy straight from the kitchen, which made them so delicious.

Since we don’t go out to eat too often, I decided that I had to try to make these at home. Since I already had a recipe for onion rings, I figure that the same batter and seasonings I used for that recipe, would go great with pickles. Fortunately, that was a good assumption and these turned out really good as well.

How To Make Deep Fried Pickles

The first step to making fried pickles is to choose which variety of pickles that you are going to use.

Pickles are very popular here in the United States as a topping for hamburgers and hot dogs. They come in many varieties – dill, bread and butter, and sweet to name a few. You can use them on their own or you can make dressings with them if you are really adventurous. They come whole, sliced lengthwise, or cut into round discs, and they are delicious!

For this recipe, I decided to use the hamburger sliced dill pickles. I personally think that dill pickles are the best for fried pickles, but you can always try another variety as well.

After you choose the right pickles, all you have to do is create the batter (as shown in the recipe below). You will then coat each pickle in the wet mix and the dry mix before dropping them into the deep fryer until they are crispy and golden brown.

Dipping Options for Fried Pickles

Although you can just eat these plain, I find that they are even better with a tasty sauce. Fried pickles are good with ranch dressing, barbecue sauce, or even ketchup. However, the sauce that I love to make is a chipotle-dill crema. It keeps with the “dill” theme, and adds a perfect amount of freshness to this recipe.

The chipotle-dill crema is easy to make and you can find the recipe below as well.

Make sure that you eat these when they are still hot and crispy – you won’t regret it!

Here Are Some Other Great Appetizers From My Latina Table

• Extra Crispy Onion Rings
• Mexican Guacamole
• Cheddar, Bacon, and Ranch Fries
• Wonton Mozzarella Sticks
• Extra Crispy Chorizo Potato Balls
• Chili Con Carne Nachos
• Buffalo Wings
• Bacon-Jalapeno Cheese Ball

Products Used For This Recipe

The following products are very helpful when making this fried pickles recipe.

Fryer: You will need to have a high quality fryer when making these fried pickles. This is a great option, but you can really use any that you want.

Measuring Spoons/Cups: You are going to need to measure all of the different ingredients that you use to make this recipe. I don’t know about you, but my measuring cups always seem to get separated, and sometimes I can’t find the one I need. I recommend this set, because it has the spoons and cups all together, is stainless steel, and has a solid ring to keep them together.

Kitchen Prep Bowls: Since you have to use multiple bowls in this recipe, you should have some good kitchen prep bowls. I like these ones, because they can be used to prep and they are good for serving as well.

Condiment Bowls: These fried pickles go great with many sauces, including our homemade ranch. You will want to have some of these condiment bowls on hand so that you can try it with as many different sauces as you want.

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The Best Extra Crispy Fried Pickles Recipe

Deep fried dill pickles are a perfect appetizer for just about any occasion, and now you can make them from your own kitchen with just a few simple ingredients. 

Course Appetizer

Cuisine American

Keyword fried pickles

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 12 servings

Calories 85kcal

Author Charbel Barker

Ingredients

For the Fried Pickles

• 1/2 Jar of Hamburger Style Dill Pickles
• 1/2 Cup of Flour
• 1 Tablespoon of Baking Powder
• Salt to taste
• 1 Teaspoon of paprika
• 1 Egg
• 3/4 Cup of Milk
• 1 Teaspoon of ground pepper
• 1/2 - 1 Cup of Bread Crumbs
• Oil for Frying

For the Chipotle-Dill Crema

• 1/2 Cup of Plain Greek Yogurt
• 1/3 Cup of Mayonnaise
• 1/3 CUp of Buttermilk
• 1-2 Chipotle Peppers in Adobo sauce less or more depending on how spicy you want it.
• 1 Clove of Garlic
• Salt Pepper, and Paprika (to taste)
• Fresh Dill chopped (to taste)

Instructions

For the Fried Pickles

• Drain the liquid out of the jar of pickles and strain in a colander for about 15 minutes until no liquid remains.
• Combine the flour, baking powder, salt, pepper and paprika in a medium sized bowl.
• Coat each pickle in the above mixture and set aside.
• Combine the remaining flour-mixture with the milk, egg, and a pinch of salt and mix well until no lumps remain.
• Coat each pickle in the above batter and shake away the excess.
• Coat each pickle in breadcrumbs.
• Fry the pickles in a fryer or a pot with hot oil.

For the Chipotle-Dill Crema

• Combine all of the ingredients in a blender and blend to a smooth consistency.
• Serve with the hot fried pickles and enjoy!

Nutrition

Serving: 4Pickles | Calories: 85kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 86mg | Potassium: 156mg | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 0.5mg

The post How To Make The Best Extra Crispy, Deep Fried Pickles appeared first on My Latina Table.

Papas rellenas is a delicious appetizer that I made and ate many times growing up in Mexico. There are many different ways that you can make them, but in general, they consist of mashed potatoes, stuffed with meat or cheese, and then fried to a golden brown color. Today I am going to share one of my favorite ways to prepare this authentic Mexican recipe, which includes delicious chorizo.

Papas Rellenas Ingredients

In order to make these chorizo potato balls, you will need the following ingredients:

• 4 russet potatoes;
• 1 package of chorizo;
• Mozzarella cheese;
• Your choice of seasonings (i.e. garlic, cumin, paprika, salt, pepper);
• Panko breadcrumbs; and
• Eggs.

You can make these papas rellenas in 30 minutes or less, and to be honest, they probably won’t last much longer than that once they are finished!

 Steps For Making Papas Rellenas

The process for making this delicious appetizer is pretty simple.

Step 1: You start by washing and boiling the potatoes before mashing them and setting them aside. You will want them to be very creamy and smooth, so make sure you get out as many lumps as possible.

Step 2: The next step is to cook the chorizo with onions, garlic, herbs, and spices. After it is done cooking, you will set that aside as well.

Step 3: Once you have the mashed potatoes and chorizo ready, form a small ball with the mashed potatoes and make a small hole in the middle. Then you just have to fill the hole with chorizo and mozzarella cheese. Finish this step by covering it up with more mashed potato and rolling to form a smooth ball.

Step 4: The last step is to coat the potato balls in an egg wash and then panko bread crumbs before frying them in plenty of oil.

One thing that I really love about papas rellenas is that they are fun to eat and look good too. I really hope that you can enjoy this delicious recipe as much as I do. Don’t forget to take a few minutes to leave a review if you enjoyed them!

Other Great Appetizers

Check out these other great appetizers if you loved this recipe.

• How To Make Perfect, Extra Crispy Homemade Onion Rings From Scratch
• Fried Pickles Extra Crispy Dill Pickles
• The Freshest, Most Authentic Mexican Guacamole Recipe You Will Find
• Loaded Fries with Bacon, Cheddar, and Ranch
• The Best Chili Con Carne
• Bacon, Cheddar, and Chipotle Corn Dip – The Perfect Appetizer

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Extra Crispy Chorizo Potato Balls

Course Appetizer

Cuisine Mexican

Keyword chorizo, papas rellenas, potatoes

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 15 Papas Rellenas

Calories 282kcal

Author Charbel Barker

Ingredients

• 4 Russet Potatoes
• 1 pound of pork chorizo
• 1 Cup Mozzarella Cheese
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 3 tsp Eggs
• 1/2 cup Panko Bread Crumbs
• 1/2 cup canola oil for frying

Instructions

• Boil the potatoes until they are soft enough to mash.
• Mash the potatoes and set aside.
• Cook the chorizo together with the seasonings and set aside when cooked.
• Take some of the mashed potatoes and create a small indentation in it.
• Fill with the chorizo mixture and the mozzarella cheese and cover with additional potatoes.
• Coat in an egg wash and then in the Panko bread crumbs.
• Fry in plenty of oil and pat try.

Nutrition

Serving: 2Papas Rellenas | Calories: 282kcal | Carbohydrates: 12g | Protein: 10g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 36mg | Sodium: 594mg | Potassium: 375mg | Vitamin A: 130IU | Vitamin C: 3.2mg | Calcium: 52mg | Iron: 1.2mg

The post Extra Crispy Chorizo Potato Balls (Papas Rellenas) – A Perfect Appetizer Option appeared first on My Latina Table.

Being from Mexico originally, there are a lot of traditional recipes and meals here in the United States that I never tried until I moved here, including Chicken Parmesan. 

At first I was hesitant to try too many of them, but over the years I have grown to really love many different types of foods that are served here in the United States.

Some of my favorites are the American version of Italian favorites like Lasagna and Chicken Parmesan.

The first time I tried Chicken Parmesan was a few years ago when my husband made it for me. He is quite the cook himself, so it was amazing! After trying it, it quickly became a regular at our table.

What Is Chicken Parmesan?

Chicken Parmesan is a perfect homestyle meal that everyone in my family loves. It consists of breaded chicken breast, covered in marinara sauce and cheese and then baked to perfection.

We always serve it with tasty pasta and lots of cheese. That is why this version uses three different cheeses to bring in some great flavors. Chicken Parmesan isn’t complete without having a perfect pasta sauce to accompany it.

You can easily make this with a homemade sauce if that is what you want. However, it is usually easier just to buy a delicious sauce at the store. That is what I usually do and this always turns out great. 

How Do You Make Chicken Parmesan?

Chicken Parmesan is really not difficult to make. It does require a little bit of work to make sure that you bread the chicken correctly and include all of the right ingredients. However, if you follow the recipe below, you are sure to end up with a great home style meal tonight for you and your family.

We usually serve Chicken Parmesan with a simple pasta such as fettuccine, tossed with butter, garlic, and Italian herbs and spices. We then serve the chicken on top and sometimes will add some more sauce to complete the meal.

One thing is for certain – once you try this, it will become a regular on your menu!

Don’t forget to come back and tell me how it turned out or if there is anything that you would change. Let me know in the comments below.

Other Recipes You May Enjoy

• Three Cheese Lasagna
• Spaghetti and Meatballs
• Breadsticks
• Coconut Chicken Curry
• Sheet pan Flank Steak
• Sheet Pan Garlic and Lemon Chicken

Helpful Products for this Recipe

Measuring Spoons/Cups: You are going to need to measure all of the different ingredients that you use to make this Chicken Parmesan. I don’t know about you, but my measuring cups always seem to get separated and sometimes I can’t find the one I need. I recommend this set, because it has the spoons and cups all together, is stainless steel, and has a solid ring to keep them together.

Kitchen Prep Bowls: Since you have to use multiple bowls in this recipe for the the bread crumb mixture and the egg wash, it is important to have some good kitchen prep bowls. I like these ones because they can be used to prep and they are good for serving as well.

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Three Cheese Chicken Parmesan Recipe

Course dinner, Main Course

Cuisine American, Italian

Keyword baked chicken, dinner, parmesan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 Pieces

Calories 403kcal

Author Charbel Barker

Ingredients

• 4 Chicken Breasts
• 1-2 Cups of Breadcrumbs
• 1 Cup of shaved Parmesan Cheese
• 1 Egg
• 1 Cup of Milk
• 1 Jar Pasta Sauce 24 oz
• Salt Pepper, Paprika, Cumin, Italian Seasoning
• 8 Provolone Cheese Slices
• 1-2 Cups Mozzarella Cheese grated
• Pasta

Instructions

• Create an egg wash station by filling a bowl with the milk and combining it with the egg and some salt and pepper.
• Cut the shaved Parmesan Cheese into tiny pieces and add to a separate bowl with the breadcrumbs, salt, pepper, cumin, and paprika.
• Submerge the chicken breasts in the egg wash and then coat in the breadcrumb mixture.
• After breading the chicken, sear each piece of chicken on both sides in a hot frying pan with a small amount of oil until browned
• Add a small amount of pasta sauce to the baking dish and then add the pieces of chicken on top.
• Top each piece of chicken with more sauce.
• Top each piece of chicken with the provolone, then the mozzarella, and finally with the remaining Parmesan cheese shavings.
• Top with Italian seasonings.
• Bake at 375 for 20 minutes and serve with pasta that is tossed with butter, garlic, and Italian seasoning.

Nutrition

Serving: 1Piece | Calories: 403kcal | Carbohydrates: 13g | Protein: 42g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 136mg | Sodium: 877mg | Potassium: 566mg | Sugar: 2g | Vitamin A: 570IU | Vitamin C: 1.7mg | Calcium: 492mg | Iron: 1.6mg

The post Three Cheese Chicken Parmesan Recipe appeared first on My Latina Table.

Tostadas are a staple of basic Mexican Food. Not only are they delicious, but like many other recipes, they are not complicated to make either. Like my mom says, the secret is in the seasoning, and I agree with her 100%, because even the most simple meal can be exquisite when it is made with love.

One of the common themes of Mexican Food is using fresh ingredients, and this recipe is no exception. Regardless of what type of tostada you make – Steak, Chicken, or Ground Beef – they always will have similar ingredients – the difference is in how you prepare the meat. It’s important to have a good salsa to accompany it – because a good salsa can enhance any Mexican food.
Now, let me correct you if you are thinking that “la tinga” is one of those “strange” meats that some people eat in Mexico (like Menudo, for example). Trust me, if it was, my husband would not eat it. He really isn’t a fan of some of the more exotic meats, so I have to stick to the basics with him.
In this case, “Tinga” is  the name of this specific way of preparing the chicken with various spices, onions, and salsas. This type of tostada is very popular in central Mexico and it is so easy to make! I am sure that you will love this, so go ahead and try this different version of the famous Mexican Tostadas!

Tinga Tostadas

This version of the recipe originated in Puebla state, which is very close to Mexico City. It is an irresistible dish that is enjoyed year round, but especially during the patriotic Mexican holidays when people are eating other delicious foods like tacos, flautas, and tamales to mention a few. It is very simple to make – all you have to do is slice a large onion and saute it, then you mix it with shredded chicken and a special sauce made with fresh tomatoes and chipotles in adobo sauce.

To form the tostadas, you start by adding some of the chicken mixture over a fried (or baked) tortillas, and then top with lettuce, cheese, and cream. The main difference between this and other tostadas is that it does not include beans. The delicious chipotle flavor makes this meal even better.

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Tostadas de Tinga

Servings 10 Tostadas

Calories 130kcal

Author Charbel Barker

Ingredients

• 1 Large onion sliced
• 2 chicken breasts cooked and shredded
• 5 fresh tomatoes
• 2 cloves of garlic
• Chipotle in adobo sauce the amount desired
• 1 tbsp of chicken bouillon
• Salt and Pepper to taste
• Chopped Lettuce
• Table cream
• Shredded mozzarella or other cheese
• 12 Corn Tortillas Fried or Baked

Instructions

• Saute the onions until they are transparent.
• Add the shredded chicken, and cook for a few minutes.
• Blend the garlic, tomatoes, chicken bouillon, and chipotle in a blender and add to the meat mixture.
• Cook for 20 additional minutes or until the liquid has evaporated almost completely.
• Put the chicken mixture on a fried or baked tostada and top with lettuce, cream, and cheese.

Nutrition

Serving: 1Tostada | Calories: 130kcal | Carbohydrates: 16g | Protein: 11g | Fat: 2g | Cholesterol: 28mg | Sodium: 74mg | Potassium: 314mg | Fiber: 2g | Sugar: 1g | Vitamin A: 270IU | Vitamin C: 5.8mg | Calcium: 34mg | Iron: 0.7mg

The post Tinga Tostadas appeared first on My Latina Table.

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Are you looking for a healthy lunch option? This southwest chipotle chicken salad is perfect. Besides being nutritious, it is full of flavor!

The creamy chipotle dressing is what makes this southwest chipotle chicken salad so delicious. This salad is made with fresh, low fat ingredients, so it is okay to make all year long.

Salads are definitely one of my favorite foods to make and I love that I can make so many different versions of them and never get bored. I really enjoy experimenting with different types of dressing and using flavors that remind me of my homeland of Mexico. Chipotle is definitely one of those Mexican flavors that I love to use, and that is why I included it in this southwest chicken salad recipe.

I always remember the delicious meals that my mom made for me growing up – like mojarra with chipotle, shrimp with chipotle sauce, and tostadas de tinga. That is the reason why I decided to include a chipotle dressing with this salad as one of the main ingredients.

A chipotle is really just a smoked jalapeno, but the flavor is completely different. It is a perfect addition to any Mexican salsa and goes great with many different recipes. 

That said, this recipe wouldn’t be complete without the delicious flavor of roasted corn, fresh avocado, grilled chicken, and of course, the Mexican staple – black beans.

All of these flavors combine to make a delicious southwest chipotle chicken salad that everyone will enjoy. 

I have some picky eaters in my house, but whenever I make this, I have no problem getting them to eat it. Of course I give different dressing options for my kids, since they still aren’t huge fans of spicy food. 

Make sure you come back and let me know how it turned out and what you would change. 

Check out these other health-conscious recipes if you loved this one. 

• Baked Cod Recipe for Seafood Lovers
• Sheet Pan Lemon Garlic Chicken
• Sheet Pan Flank Steak with Garlic Roasted Potatoes
• Tropical Cilantro-Lime Shrimp and Avocado Salad
• Greek Salad Bowl with Tzatziki Dressing

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Southwest Chipotle Chicken Salad

This Southwest Chipotle Chicken Salad is a perfect, fresh option for lunch or dinner and will be a hit with everyone. 

Author Charbel Barker

Ingredients

• 1 Chicken breast cooked and seasoned with salt, pepper, and garlic powder, and cut into cubes.
• 1 diced tomato
• 1 avocado cut into cubes
• 1 cup of fresh or canned corn
• 1/2 cup of drained black beans
• Chopped cilantro
• Chopped romaine lettuce
• Feta or Cotija cheese

For the Dressing

• 1 cup of plain yogurt
• 1/4 cup of vegenaise or mayonnaise
• 1/4 cup of milk
• 3 T of lime juice
• 1 or 2 chipotles in adobo sauce
• 1 clove of garlic
• 2 T of chopped parsley
• 1 t of paprika or chili powder
• Salt and Pepper to taste

Instructions

• To make the dressing, combine all of the ingredients in a blender and blend until smooth. Pour into a container and refrigerate.
• To prepare the roasted corn, heat the corn over medium heat with olive oil and cook until they reach your desired color. Set aside and let cool.
• Form the salad starting with a bed of lettuce and then adding the chicken, the corn, the beans, the avocado, the tomatoes, the cheese, and finally the dressing.

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