mexican food Archives - My Latina Table

Best Spicy Shrimp Tacos with Creamy Chipotle Salsa

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

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

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

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

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

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

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

How do you make shrimp tacos?

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

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

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

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

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

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

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

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

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

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

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

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

Check out these other taco recipes that you will love

Spicy Shrimp Tacos with Creamy Chipotle Sauce

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

Course Main Course

Cuisine Mexican

Keyword mexican food, shrimp, shrimp tacos, spicy

Prep Time 10

Cook Time 15

Total Time 25

Servings Tacos

Calories 165kcal

Author Charbel Barker

Ingredients

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

Instructions

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

Nutrition

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

Arroz Verde Recipe (Mexican Green Rice with Poblano Peppers)

Charbel Barker — Mon, 20 Feb 2023 14:40:29 +0000

Inside: Find out how to make arroz verde, or Mexican green rice, which is an authentic Mexican side dish that you will love.

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.

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

Cook Time 30

Total Time 40

Servings 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

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

Authentic Quesabirria Recipe (Birria Tacos)

Charbel Barker — Tue, 14 Feb 2023 13:11:55 +0000

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

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

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

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

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

What is quesabirria?

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

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

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

Where does quesabirria come from?

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

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

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

How do you make quesabirria?

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

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

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

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

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

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

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

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

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

Check out these other delicious taco recipes

Quesabirria tacos recipe

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

Course Main Course

Cuisine Mexican

Keyword Birria, quesabirria, tacos

Prep Time 30

Cook Time 2

Total Time 2 30

Servings Quesabirria Tacos

Calories 226kcal

Author Charbel Barker

Ingredients

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

Instructions

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

Nutrition

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

Mexican Style Grilled Steak Recipe

Charbel Barker — Wed, 01 Feb 2023 13:10:39 +0000

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

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

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

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

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

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

What is the best way to cook this steak?

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

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

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

What can you serve with grilled steak?

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

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

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

Check out these similar recipes

Mexican Style Grilled Steak

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

Course Main Course

Cuisine American, Mexican

Keyword carne asada, flank steak, grilled steak

Prep Time 15

Cook Time 10

Marinating Time 2

Total Time 2 25

Servings Servings

Calories 272kcal

Author Charbel Barker

Ingredients

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

Instructions

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

Nutrition

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

Authentic Mole Poblano with Chicken

Charbel Barker — Tue, 31 Jan 2023 13:13:21 +0000

Inside: Learn how to make mole poblano with chicken – one of the most famous and delicious Mexican recipes.

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

What is Mole?

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

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

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

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

How do you make Mole Poblano with chicken?

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

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

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

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

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

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

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

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

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

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

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

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

Mole Poblano with Chicken

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

Course Main Course

Cuisine Mexican

Keyword mole, mole poblano

Prep Time 45

Cook Time 1

Total Time 1 45

Servings Servings

Calories 495kcal

Author Charbel Barker

Ingredients

For the Chicken

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

For the Mole

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

Instructions

For the Chicken

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

For the Mole

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

Nutrition

The post Authentic Mole Poblano with Chicken appeared first on My Latina Table.

Authentic Bistec a la Mexicana Recipe (Mexican Style Beef Steak)

Charbel Barker — Fri, 27 Jan 2023 12:58:56 +0000

Inside: Learn how to make authentic bistec a la Mexicana (Mexican style steak), which is a delicious recipe consisting of beef strips cooked in a delicious homemade sauce that you will love.

Bistec a la Mexicana, or Mexican style steak, is a class Mexican comfort food that is easy to make and very popular throughout Mexico. It is an inexpensive dish that will be a great addition to your list of Mexican food to try. Keep reading to find out more about this tasty dish.

What is Bistec a la Mexicana?

This easy dish starts is usually made with beef strips, but you can also make it with pork meat if you prefer. It is cooked in a delicious blend of vegetables, such as tomatoes, white onions, and green chiles (serrano peppers or jalapenos), which make up the colors of the Mexican flag.

Something unique about this dish is that the ingredients are not blended, but instead are diced or sliced. This lets you really taste the flavor of each individual ingredient and trust me, this is an addicting dish that will have you coming back for more!

Bistec a la Mexicana with potatoes makes a regular appearance in most Mexican homes because it is easy to make, goes a long way, is delicious, and of course has so much flavor. It goes well served with mexican rice and refried beans, and of course warm tortillas. The ingredients are also very common and you may already have most of them in your kitchen, so the next time you are looking for a delicious Mexican recipe, you know what to try.

This is definitely one of my favorite recipes. When you make it, there is always a delicious aroma in the kitchen that brings me back to my childhood growing up in Mexico.

How do you make Mexican style steak?

You will need the following ingredients to make this recipe:

1 pound of steak (top sirloin works great) cut into strips
6 large red tomatoes
1 large onion
3 serrano chiles or jalapenos
3 cloves of garlic (dientes de ajo)
black pepper (to taste)
3 medium potatoes
cilantro
1 cup of water
salt to taste
olive oil (aceite de oliva)

To make this recipe you will start by cutting the beef into thin strips and seasoning with salt and pepper. After that, peel the potatoes, wash them, and cut them into small cubes or a half moon shapes and set aside.

The next step is to cook 2 of the tomatoes and onions in a cup of water over medium heat. Once they are cooked, let them cool and blend them in a blender with 1/4 of the onion, one clove of garlic, and a tablespoon of salt. Then set the resulting salsa aside for later.

Next, chop the remaining tomatoes in a half moon shape, slice the serrano or jalapeno peppers and the rest of the onion. Set this aside as well.

In a large skillet, add the olive oil and heat it up on the stove over medium heat. When it is hot enough, add the steak strips, the two remaining cloves of garlic, and the sliced onion and let cook for about 5 minutes.

Once the beef is cooked through, add the potatoes and lower the heat to medium-low. When the potatoes start to brown slightly, add the rest of vegetables and chiles and mix well, cooking for another 5 minutes.

Finally, add the salsa that you prepared earlier and the cilantro and bring it to a boil for another 5 minutes. Add salt to taste and serve with rice, refried beans, and warm corn tortillas.

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

Authentic Bistec a La Mexicana

Learn how to make authentic bistec a la Mexicana (Mexican style steak), which is a delicious recipe consisting of beef strips cooked in a delicious homemade sauce that you will love.

Course Main Course

Cuisine Mexican

Keyword bistec, mexican steak

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 356kcal

Author Charbel Barker

Ingredients

1 lb sirloin steak cut into strips
6 large red tomatoes
1 large white onion
3 serrano peppers or jalapenos
black pepper to taste
3 medium potatoes
cilantro
1 cup water
salt to taste
1 tbsp olive oil

Instructions

Start by cutting the beef into thin strips and seasoning with salt and pepper. After that, peel the potatoes, wash them, and cut them into small cubes or a half moon shapes and set aside.
The next step is to cook 2 of the tomatoes and onions in a cup of water over medium heat. Once they are cooked, let them cool and blend them in a blender with 1/4 of the onion, one clove of garlic, and a tablespoon of salt. Then set the resulting salsa aside for later.
Next, chop the remaining tomatoes in a half moon shape, slice the serrano or jalapeno peppers and the rest of the onion. Set this aside as well.
In a large skillet, add the olive oil and heat it up on the stove over medium heat. When it is hot enough, add the steak strips, the two remaining cloves of garlic, and the sliced onion and let cook for about 5 minutes.
Once the beef is cooked through, add the potatoes and lower the heat to medium-low. When the potatoes start to brown slightly, add the rest of vegetables and chiles and mix well, cooking for another 5 minutes.
Finally, add the salsa that you prepared earlier and the cilantro and bring it to a boil for another 5 minutes. Add salt to taste and serve with rice, refried beans, and warm corn tortillas.

Nutrition

The post Authentic Bistec a la Mexicana Recipe (Mexican Style Beef Steak) appeared first on My Latina Table.

Authentic Cochinita Pibil Recipe

Charbel Barker — Fri, 02 Dec 2022 17:20:13 +0000

Inside: Learn how to make this delicious cochinita pibil recipe from the Yucatan peninsula of Mexico the traditional way!

In Mexico, flavor is king, and there is an endless number of ways to make delicious meals. As you can see from my other recipes, there are many different taco recipes using different meats including beef, pork shoulder, and more! Today, I am going to share one of my favorites – cochinita pibil – and more specifically, cochinita pibil tacos! These tacos have a distinct authentic Mexican flavor and combines tender meat with a tasty marinade which ends up being one of the most delicious dishes you will find.

What is Cochinita Pibil?

Traditional cochinita pibil has its origin in the Yucatan peninsula in southern Mexico. It starts with pork meat, marinated in a delicious red sauce made from a base of citrus juices, achiote paste and a variety of tasty spices. It is wrapped in banana leaves during the cooking process and traditionally is cooked in an earth oven over hot stones or wood, but today it is more common to cook it in a slow cooker, pressure cooker, or a regular stove.

Cochinita pibil is said to have originated in the pre-hispanic era in Mexico and was often prepared for the dia de muertos (or day of the dead). In that time period, it was made with different types of meat, including deer, wild boar, and wild turkey.

Today, the traditional Mexican way to make this dish is using pork loin and then enjoying it for taco night (aka any night!). You can also use it for tortas, or on its own with rice and beans. Regardless of how you serve it, the cooking method is the same and you will end up a a tasty meal with a distinct flavor that you will not soon forget!

What is Achiote?

The star of this recipe is the achiote marinade, so you may be wondering what achiote is? Achiote is a traditional spice, with a natural reddish yellow color. It is made from achiote seeds and it adds great flavor to a number of dishes in Mexican cuisine. You can make your own achiote paste, but the pre-made version is also readily available in Mexico, or if you are in the United States, you can most likely find it at most latin markets.

How do you make Cochinita Pibil?

This recipe includes a lot of traditional Mexican flavors and ingredients, so if you are outside of Mexico, it is important to go to your local Mexican market to pick them up. I mentioned above that the meat is wrapped in a banana leaf before being cooked. If you are not able to find banana leaves, then you can omit them, but they do give it more flavor. Achiote, on the other hand, is indispensible in this recipe since it is the main ingredient, so you will want to make sure you do find it.

To make the recipe, you will need the following ingredients:

Pork loin (pork butt, pork shoulder, or another type of pork meat works as well)
Banana leaves
Achiote Paste
Regular orange juice
Pork lard
Garlic
Lime juice (or lemon juice if you don’t have lime)
Onion
Cumin
Cloves
Pepper
Peppercorns
Oregano
Cinnamon Stick

Those are the ingredients for the marinade. Cochinita Pibil also is served with pickled onions, so for that you will also need the following:

Red onions
Habanero peppers
Lime juice
Orange Juice
Oregano
Salt

I usually start by making the pickled onions. To do this, cut the red onion into slices and add them to a bowl with the habanero peppers (cut into slices and with the seeds removed), the oregano, lime juice, orange juice and salt to taste and then let that rest while you prepare the meat.

For the meat, start by preparing the marinade. To do that, you will just add all of the ingredients from the first list above except the pork and banana leaves to a food processor or blender and blend until well combined. Next, add the meat, which should be cut into big pieces, to a large bowl with the marinade and then cover it. It is best to let it marinate for at least 3 hours in the refrigerator, but overnight is even better.

If you are using banana leaves, you will now quickly pass them over the burner of a hot stove to soften them slightly.

For the pressure cooker method, add 1 liter of water and then add a steaming rack. On top of the steaming rack, put a layer of banana leaves. Finally, add the meat with the marinade on top of the banana leaves and cover with the remaining leaves before cooking it under high pressure for about an hour.

Once the meat is finished cooking, shred it add it to a large pan with a little bit of oil and cook for about 2 minutes before serving with warm corn tortillas and the pickled onions.

Let me know how it turns out!

Check out these other types of Mexican tacos

Cochinita Pibil Recipe

This is an authentic recipe for cochinita pibil from the Yucatan peninsula of Mexico

Course Main Course

Cuisine Mexican

Keyword Cochinita, Pibil, tacos

Prep Time 4

Total Time 4

Servings Servings

Author Charbel Barker

Ingredients

2 lbs pork loin
2 Banana Leaves

For the Marinade

3 bars Achiote Paste
1 Cup Orange Juice
1/2 Cup Lime Juice
4 Tbsp Pork Lard
1 Head Garlic
1/2 Onion
1/4 Tsp Cumin
1/4 Tsp Cloves
1/4 Tsp Black Pepper
1/4 Tsp Allspice
1/4 Tsp Oregano
1 Stick Cinnamon

For the Pickled Onions

1 Red Onion Julienned
3 Habanero Peppers Seeds Removed
1 Lime
1/4 Cup Orange Juice
1 Tbsp Oregano
Salt To Taste

Instructions

For the Pickled Onions

Cut the red onion into slices and add them to a bowl with the habanero peppers (cut into slices and with the seeds removed), the oregano, lime juice, orange juice and salt to taste and then let that rest while you prepare the meat.

For the Achiote Marinade

Add all of the ingredients for the marinade to a food processor or blender and blend until well combined.
Add the meat, which should be cut into big pieces, to a large bowl with the marinade and then cover it. It is best to let it marinate for at least 3 hours in the refrigerator, but overnight is even better.

For the Cochinita Pibil (pressure cooker)

If you are using banana leaves, you will now quickly pass them over the burner of a hot stove to soften them slightly.
Add 1 liter of water and then add a steaming rack. On top of the steaming rack, put a layer of banana leaves.
Add the meat with the marinade on top of the banana leaves and cover with the remaining leaves before cooking it under high pressure for about an hour.
Once the meat is finished cooking, shred it add it to a large pan with a little bit of oil and cook for about 2 minutes before serving with warm corn tortillas and the pickled onions.

Nutrition

Serving: 1Serving

The post Authentic Cochinita Pibil Recipe appeared first on My Latina Table.

Authentic Mexican Huevos Divorciados Recipe (Divorced Eggs)

Charbel Barker — Tue, 15 Nov 2022 14:52:08 +0000

Inside: Learn how to make an authentic, delicious Mexican breakfast called huevos divorciados, or “divorced eggs” in English.

You may have heard of huevos rancheros, but have you heard of huevos divorciados? I am guessing that maybe you haven’t, unless you are from Mexico or are very familiar with Mexican cuisine! This huevos divorciados recipe is delicious and is one of my favorite breakfast dishes. It has everything you need – corn tortillas, salsa roja, salsa verde, refried beans, and of course, sunny-side-up eggs. They are called “divorced eggs” because they have two types of salsas, separated on the plate. They are delicious, easy to make, and very practical.

What are Huevos Divorciados?

Huevos divorciados are a traditional breakfast originating in central Mexico, which consists of two fried eggs (huevos estrellados or sunny side up eggs) on top of a fried tortilla, with one egg covered in a red sauce (salsa roja), and the other in a green sauce (salsa verde). To keep them separate (aka divorced), there is a column of refried beans with queso fresco and tortilla chips. In the alternative, you can make chilaquiles rojos and put those in the middle to separate the eggs.

In Mexico, we say that that the red salsa represents the woman and the green salsa represents the man. I am not sure why, but that is the tradition! Huevos divorciados is in essence a variation of huevos rancheros, which is another very popular Mexican breakfast.

Eggs, being a very nutritious ingredient, is very popular in Mexican cuisine and there are many ways to prepare it incorporating popular Mexican flavors, and in most cases homemade salsas. Huevos, or eggs, are inexpensive and easy to make in many different ways. Keep reading to find out how to make this quick and humble meal.

How do you make Huevos Divorciados?

This is one of the most simple recipes that you can make for breakfast. I am including links to my salsa roja and salsa verde recipes, but if you want to use a different salsa or even a store bought salsa, you can do that and they will still be great. I always think that homemade is better, but sometimes convenience wins out in the end!

For this recipe, you will need the following ingredients (for two people):

4 corn tortillas
4 eggs
salt to taste
1/2 cup of oil
salsa roja
salsa verde
refried black beans (frijoles refritos)
fried tortillas (cut into triangles)
Queso fresco
crispy bits of chorizo (optional)

Preparing this meal is so easy! Just follow these steps.

First, prepare the salsas following the recipes above or you can use your own salsa recipe. Once those are ready, you can start putting the dish together.

Now, add enough oil to fry the tortillas in a frying pan over medium-low heat and fry them slighly, but don’t let them get to crispy. Use paper towels to get rid of thte excess oil. In the same pan, fry the tortillas. If you like them sunny side up, that is fine, but if you prefer that they are cooked all the way through, you can do it that way too!

Finally, get your serving plate out and start by placing the two fried tortillas on the plate and place one egg on top of each. Make a division between the two tortillas and eggs with refried beans and then top each egg with a different salsa – one with salsa roja and the other with salsa verde. Add the queso fresco, chorizo, and some tortilla chips with the beans and it is ready to go!

Here are some other delicious Mexican breakfasts that you may enjoy

Huevos Divorciados

Learn how to make an authentic, delicious Mexican breakfast called huevos divorciados, or "divorced eggs" in English.

Course Breakfast

Cuisine Mexican

Keyword huevos, huevos divorciados, huevos rancheros

Prep Time 5

Cook Time 5

Total Time 10

Servings Servings

Calories 477kcal

Author Charbel Barker

Ingredients

8 Eggs
8 Corn Tortillas
Salt to taste
1/8 cup canola oil
1 cup Salsa Verde
1 cup Salsa Roja

Garnishes

1 cup refried black beans
tortilla chips
1/2 cup queso fresco
1/4 cup cooked chorizo

Instructions

Prepare the salsas, or use store bought.
Fry the tortillas in a frying pan with the oil until they are fried, but not hard like tostadas. Pat dry with paper towels and set aside.
Fry the eggs to your desired doneness in a frying pan with the oil. Pat dry the excess oil with paper towels.
Place two tortillas per plate and put one egg on each.
Divide with the refried beans and then add salsa verde to one egg and salsa roja to the other.
Add the additional garnishes to the beans in the center of the plate and serve hot.

Nutrition

The post Authentic Mexican Huevos Divorciados Recipe (Divorced Eggs) appeared first on My Latina Table.

Mexican Pork Adobo Recipe

Charbel Barker — Mon, 14 Nov 2022 15:51:09 +0000

Inside: Mexican Pork Adobo is a delicious and flavorful recipe from Mexico that you will fall in love with the first time you try it. Find out how to make it below.

Mexican pork adobo is a very popular dish that is served often a birthday and wedding celebrations in Mexico. It has a flavorful sauce called Mexican adobo that takes this meal to the next level. The adobo sauce, combined with juicy pork meat will have you and your guests coming back for more. It is a great recipe when you need to serve a lot of people, or when you want to treat your family to a special meal. It is a simple recipe, but very flavorful!

What is Mexican Pork Adobo?

Mexican pork adobo is a delicious dish which has is made with a base of adobo sauce, which can be used not only for pork but also for beef, fish, or chicken. There are different ways to make it, but today I am going to share the traditional way that I was taught and I hope it becomes a family favorite for you too.

The sauce used to make pork adobo is similar to mole, but it has less ingredients. It is made with a special combination of chiles such as guajillo chiles, pasilla chiles, and chile ancho. Those are then combined with different spiced and white vinegar, resulting a deep red color that is characteristic of this dish.

Adobo was used traditionally as a way to preserve meats so that they could last longer. As time went by, however, the recipes were adapted and changed which resulted in the large variety of adobo recipes that you will find today. The version I am going to share today has a little bit of spice, but it is not overwhelming, so everyone can enjoy it.

How do you make Mexican Pork Adobo?

Although this recipe has many ingredients, it is pretty simple to prepare. You can make it more or less spicy depending on your personal tastes.

To make it, you will need to prepare the pork and also the adobo sauce, using the following ingredients.

For the Pork:

small pieces of pork (you can use pork shoulder, pork butt, pork tenderloin, pork ribs, or another cut)
onion
garlic cloves
bay leaves
water
salt

For the Adobo Sauce

guajillo chiles
ancho chiles
pasilla chiles
morita chiles
onion
garlic cloves
cumin, oregano, whole peppercorn, allspice
cinnamon stick
corn tortilla or a piece of stale white bread (for thickening the adobo)
pork lard or oil
white vinegar
orange juice
salt

Once you have all of these ingredients ready, you will use the following cooking process to make this recipe.

Place the pork in a large pot with the water, 1/2 onion, head of garlic, bay leaf and salt and bring it to a boil. When it reaches a boil, there will probably be some foam at the top of the water, which you should remove and then let the pork cook for about 40 minutes, or until it is cooked through. You can also opt to cook the pork in a pressure cooker so that it is cooked more quickly, but that is up to you.

Once cooked, remove the pork and allow it to cool, setting aside the liquid from the cooking process so that you can use it in a later step.

For all of the chiles except the morita chiles, remove the stems and seeds. Then roast them all (including morita chiles) in a wide pan, flipping them often so they don’t burn. Do this for about a minute and remove from the heat.

In the same frying pan, roast the onion and garlic cloves until they start to change colors and then add the rest of the spices (including the cinnamon sticks) for about a minute.

The next step is to add the chiles to 2 cups of the broth that you made when cooking the pork until they are softened. Fry the tortilla or stale bread in 1 tablespoon of pork lard or oil and then add to the broth with the chiles. Add the rest of the ingredients to a blender with the chiles, tortilla or bread, and broth and blend well. You will then strain the resulting mixture setting aside the sauce and disposing of what remains in the strainer.

In a large pot, add 3 tablespoons of pork lard or oil over high heat and fry the pork meat. When the pork is gold brown, add the adobo sauce and let cook for about 10 minutes. When it starts to boil, lower the heat to medium heat or low heat and let cook for 25 more minutes. Add salt if needed.

Serve with rice, beans, and tortillas and enjoy!

Check out these other similar recipes

Mexican Pork Adobo

Mexican Pork Adobo is a delicious and flavorful recipe from Mexico that you will fall in love with the first time you try it.

Course Main Course

Cuisine Mexican

Keyword adobo, pork, pork adobo

Prep Time 30

Cook Time 40

Total Time 1 10

Servings Servings

Calories 343kcal

Author Charbel Barker

Ingredients

For the Pork

2 lbs pork meat cut into small pieces
1/2 onion
1 head of garlic
3 bay leaves
2 liters water
salt to taste

For the Adobo Sauce

10 guajillo chiles
5 ancho chiles
5 pasilla chiles
3 morita chiles
1/2 white onion
6 garlic cloves
1 tsp cumin
1 tsp dry oregano
4 peppercorns
4 pieces allspice
4 cloves
1 cinnamon stick
1 tortilla or stale bread
4 tbsp pork lard or canola oil
1 tbsp white vinegar
1 cup orange juice
salt to taste

Instructions

For the Pork

Add the pork, onion, head of garlic, bay leaves, and salt to a large pot and bring to a boil.
When it starts to boil, remove any foam that rises to the top and dispose.
Let cook for about 40 minutes or until cooked through. You can also use a pressure cooker or instant pot for this step to cook it more quickly.
Remove the pork from the broth and let it cool. Set aside the broth since you will use it in one of the next steps.

For the Adobo Sauce

Remove the stems and seeds from all of the chiles except the morita chiles
Briefly grill all of the chiles (including morita) in a frying pan, moving constantly so they don't burn. When they have softened slightly, remove from the heat.
In the same pan, grill the onions and garlic cloves until they start to change colors and add the rest of the spices and herbs, including the cinnamon stick, and grill for another minute.
Add 2 cups of the broth from cooking the meat to a large pot and heat it up. Add the chiles and let soak until they are soft.
In a separate pan, add 1 tablespoon of pork lard or oil and fry the tortilla or stale bread, and then add to the pot with the chiles and broth.
Blend the chiles, bread or tortilla, broth, and the rest of the ingredients and strain. The resulting sauce will be used in the next step, but you can dispose of whatever remains in the strainer. Set aside.

To Finish the Pork Adobo

Add 3 tablespoons of pork lard or oil to a large pot over high heat. Add the pork and fry it until golden brown.
Add the adobo sauce and let cook for about 10 minutes.
When it starts to boil, lower to medium-low heat and let cook for 25 minutes. Add salt to taste.

Nutrition

The post Mexican Pork Adobo Recipe appeared first on My Latina Table.

Creamy Mango Gelatin (Gelatina de Mango)

Charbel Barker — Fri, 11 Nov 2022 15:39:45 +0000

Inside: This creamy mango gelatin is a perfect dessert for any time of year that will have you and your guests asking for more.

Mexico may be more known for its antojitos, like tacos, tostadas, empanadas, and more, but we also have some tasty desserts! Today I am going to share with you one of my favorite desserts, which is mango gelatina, made with fresh mangoes and also includes cream cheese to give it an even creamier texture.

Making homemade gelatin is really pretty simple, and there are many different combinations and ways to do it. Of course you can just buy the pre-flavored packets at the store, but making everything from scratch is an even better way to do it. I personally prefer to make this tasty mango dessert and others from home, especially on a hot day where the whole family is craving something sweet and delicious.

What is Mango Gelatin?

Mango gelatin, or in Spanish, Gelatina de Mango, is creamy, sweet, and a favorite dessert in my family. It is best when you can use ripe mangoes since they tend to be sweeter which will result in a better end result for this recipe. Gelatin in general is a favorite among children, and my kids are no exception. Whenever I make any variety, they gobble it up as fast as they can, but the mango flavor is always one of their favorites.

This tasty dessert is easy to make and won’t cost a lot of money either, so it is a perfect option for any family.

How do you make Mango Gelatin?

Like I said above, this recipe is easy to make and uses simple ingredients. You will need the following to get started:

Large, ripe mangoes (manila or ataulfo work great)
Whole Milk
Evaporated Milk
Sweetened condensed milk
Mexican crema
Cream cheese
Unflavored gelatin powder
warm water

Once you have gathered the ingredients, you will need to follow the instructions below.

First, you will need to sprinkle gelatin in the water and mix well to dissolve the gelatin powder. Let sit for about 15 minutes.

Next, peel the mangoes and cut the mango into medium-sized mango cubes. Add them to your blender or food processor with the whole milk and blend until it reaches a somewhat thick consistency.

Add the above mixture to a medium sized pan and and heat over medium heat, stirring often and not allowing it to boil. After about 5 minutes, lower to the lowest heat possible.

The next step is to heat the previously prepared gelatin mixture in the microwave for about 30 seconds so that it returns to a liquid state. Add to the pan with the fresh mango purée and mix well until completely disssolved. Remove from heat and let cool.

The final step is to blend the cream cheese, evaporated milk, crema, and sweetended condensed milk in a blender, adding that mixture to the mango mixture and stirring well. Add this to the gelatin mold of your choice and refrigerate for a minimum of 3-4 hours.

Check out these other desserts!

Creamy Mango Gelatin

This creamy mango gelatin is a perfect dessert for any time of year that will have you and your guests asking for more.

Course Dessert

Cuisine Mexican

Keyword dessert, gelatin, gelatina, mango, postre

Prep Time 30

Refrigeration Time 4

Total Time 4 30

Servings Slices

Calories 246kcal

Author Charbel Barker

Ingredients

4 Ripe Mangoes
1/2 Cup Whole Milk
1 Can Evaporated Milk 14 oz
1 Can Condensed Milk 14 oz
1 Can Table Cream Crema Mexicana 8 oz
1 box Cream Cheese 8 oz
10 tsp Unflavored Gelatin
1/2 Cup water

Instructions

Sprinkle the unflavored gelatin into the water in a bowl and stir well. Let rest for 15 minutes.
Peel the mangoes and cut them into medium sized cubes.
Add the mangoes to a blender with the whole milk and blend. The consistency will be a bit thick.
Add the above mango mixture to a medium sized pan and heat over medium heat for about 5 minutes, not allowing it to boil. After 5 minutes have passed, lower heat to the lowest possible setting.
Put the bowl with the unflavored gelatin mixture in the microwave for about 30 seconds to return it to a liquid state.
Add the gelatin mixture to the mango mixture in the pan and stir until dissolved. Remove from heat and allow to cool.
Blend the cream cheese, evaporated milk, condensed milk, and table cream in a blender.
Add the above mixture to the mango mixture and stir well. Place in a large bundt pan and refrigerate for a minimum of 3-4 hours.

Nutrition

The post Creamy Mango Gelatin (Gelatina de Mango) appeared first on My Latina Table.