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

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

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

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

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

How do you make shrimp tacos?

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

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

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

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

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

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

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

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

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

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

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

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

Check out these other taco recipes that you will love

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

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Spicy Shrimp Tacos with Creamy Chipotle Sauce

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

Course Main Course

Cuisine Mexican

Keyword mexican food, shrimp, shrimp tacos, spicy

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 12 Tacos

Calories 165kcal

Author Charbel Barker

Ingredients

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

Instructions

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

Nutrition

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

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

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

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

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

What is Spicy Peanut Salsa (Salsa de Cacahuate)?

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

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

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

How do you make Mexican spicy peanut sauce?

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

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

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

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

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

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

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

Check out these other Mexican Salsa recipes

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

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Authentic Spicy Peanut Salsa (Salsa de Cacahuate)

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

Course Appetizer, salsa, Side Dish

Cuisine Mexican

Keyword authentic salsa, hot salsa, peanuts, spicy

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 16 Tablespoons

Calories 34kcal

Author Charbel Barker

Ingredients

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

Instructions

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

Nutrition

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

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

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

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

What are Mexican street dogs?

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

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

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

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

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

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

How do you make Mexican hot dogs?

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

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

Mexican hot dog ingredients

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

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

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

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

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

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Mexican Hot Dogs

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

Course Main Course, street food

Cuisine American, Mexican

Keyword Mexican hot dogs, street food

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 8 Hot Dogs

Calories 524kcal

Author Charbel Barker

Ingredients

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

Toppings

• 1 cup Escabeche
• Mayonnaise
• Ketchup
• Mustard
• Onions diced
• Hot sauce

Instructions

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

Nutrition

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

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

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

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

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

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

What is Nashville hot chicken?

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

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

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

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

How do you make homemade Nashville hot fried chicken sandwiches?

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

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

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

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

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

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

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

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

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

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

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

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

How do you make Nashville hot sauce?

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

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

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

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

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

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

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Nashville Hot Chicken Sandwich

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

Course Main Course

Cuisine American

Keyword fried chicken, nashville hot chicken sandwich

Prep Time 2 hours hours

Cook Time 40 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 4 Sandwiches

Calories 1325kcal

Author Charbel Barker

Ingredients

• 4 chicken thighs boneless skinless
• oil for frying

For the Marinade

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

For the flour dredge

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

For the Nashville hot sauce

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

For sandwich

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

Instructions

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

For the marinade

• Combine all ingredients and mix well.

For the flour dredge

• Combine all ingredients and mix well.

For the Nashville hot sauce

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

Nutrition

Serving: 1Sandwich | Calories: 1325kcal | Carbohydrates: 88g | Protein: 36g | Fat: 94g | Saturated Fat: 33g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 32g | Trans Fat: 0.2g | Cholesterol: 325mg | Sodium: 2284mg | Potassium: 525mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3988IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 5mg

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

Para Espanol, Haz Click Aqui. 

Some of my favorite meals growing up included tasty chicken, cooked with delicious sauces and ingredients to add plenty of flavor . The recipe I am going to share today is one of those, and is the Mexican take on the french dish chicken a l’orange, which is a popular modification to more common version made with duck.

Keep reading to find out how to make this – I promise you will love it!

What is Chicken A L’Orange?

Chicken a l’orange is a variation of the popular duck a l’orange, a French dish that consists of perfectly cooked duck in an aromatic orange sauce. The main difference between the two dishes is the protein that you use. In this recipe, you will use chicken drumsticks or chicken thighs, depending on your tastes. You can also use chicken breasts, but I personally prefer thighs or drumsticks.

This shouldn’t be confused with chinese orange chicken like what you find at panda express (although that is delicious too, and I have a copycat recipe here). The recipes are quite different in how they are prepared and the flavors.

Of course, I always like to add some Mexican flavor to my recipes when possible. For this recipe, I add hot peppers, usually jalapenos, which give it some added spice.

This is a delicous main course that can be served with white rice, or a variety of other side dishes.

How do you make Mexican style chicken a l’orange?

You do not have to be an expert in the art of French cooking to make this recipe. It does take a little bit of preparation, but overall this is a pretty easy dinner to make any day of the week or for special occasions.

You will start pan frying the chicken pieces in a large skillet until they have crispy skin and are cooked through. After that is done you will begin adding the other ingredients a little bit at a time to make the slightly sweet orange sauce. Some of those ingredients include orange juice, onions, garlic, corn starch (if you want it a bit thicker), chicken stock, and fresh herbs.

You will then cook everything together until it is ready to serve. I have made this several times for my family, and everyone agrees it is one of the best chicken recipes they have tried.

Next time you are looking for a tasty chicken dish, you should try this recipe. It is a great weeknight meal and the cooking time is not long at all. Let me know in the comments below how it turned out for you and if you have any questions.

Check out these other recipes.

• Delicious Mexican Style Smoked Whole Chicken Recipe
• How To Make The Best, Foolproof Smoked Chicken Wings
• Mexican Style Chipotle Pork Chops
• Delicious Mexican Style Garlic Shrimp Recipe (Camarones al Mojo de Ajo)
• How To Make Homemade Chicken Tikka Masala

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Mexican Style Chicken a L'Orange

Learn how to make this delicious Mexican-style Chicken a L'Orange recipe which is great for serving the whole family.

Course Main Course

Cuisine French, Mexican

Keyword chicken, chicken a l'orange, french food, mexican food

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 6 Pieces of Chicken

Calories 288kcal

Author Charbel Barker

Ingredients

• 6 Chicken Thighs or Drumsticks
• 2 Onions sliced
• 2 cloves Garlic minced
• 3 Roma Tomatoes diced
• 2 Jalapenos diced
• 2 tbsp extra virgen olive oil
• 1 cup chicken stock
• 2 cups orange juice
• 1 tsp white vinegar
• 1/4 tsp dried oregano
• 3 bay leaves
• 1 tbsp corn starch
• 1 tsp salt more to taste
• 1 tsp pepper more to taste

Instructions

• Season the chicken with salt and pepper and let rest, covered in a refrigerator for 30 minutes
• Heat the oil and pan fry the chicken until it is cooked through, set aside
• In the same pan, sautee the onions and garlic until the onion is transparent
• Add the tomatoes and jalapenos and continue cooking for 5 minutes
• Add the previously cooked chicken, followed by the chicken stock, orange juice, bay leaves, vinegar, oregano, and bring to a boil. Add salt to taste and remove from heat
• For a thicker broth, add the corn starch, dissolved in water, to the pan.

Nutrition

Serving: 1Piece of Chicken | Calories: 288kcal | Carbohydrates: 17g | Protein: 15g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 507mg | Potassium: 511mg | Fiber: 1g | Sugar: 10g | Vitamin A: 541IU | Vitamin C: 54mg | Calcium: 34mg | Iron: 1mg

The post Delicious Mexican-Style Chicken a L’Orange appeared first on My Latina Table.

Chipotle Chicken Enchiladas made with homemade Alfredo sauce and pico de gallo is a delicious twist on a Mexican classic.

I grew up eating many different varieties of enchiladas in Mexico. There are enchiladas verdes, enchiladas rojas, enchiladas de mole, and many more. All of those varieties are delicious, but sometimes I like to try something a little bit different.

The basic recipe for enchiladas consists of tasty corn or flour tortillas, some type of sauce, a delicious filling, and cheese. As long as you have some combination of those ingredients, it is hard to go wrong.

Today’s enchilada recipe is based off of this delicious chipotle chicken enchiladas recipe that you can find here. When I saw this recipe for the first time, I knew I had to try it. It has chipotle, chicken, and Alfredo sauce! I had never tried enchiladas with Alfredo sauce, but it sure sounded good to me.

I decided to switch it up a bit by making my own Alfredo sauce, adding some cream cheese to the chicken filling, and topping it with a fresh pico de gallo.

This chipotle chicken enchiladas recipe also includes an ingredient that any Mexican mother is very familiar with – Knorr Chicken Bouillon! I love this stuff and remember my mom using it in many recipes when I was growing up. I have continued the tradition and always have some on hand. In addition, the recipe calls for Country Crock Spread as well, which gives the tortillas a delicious flavor.

If you are a Latina mom looking for a great resource loaded with information and delicious recipes, you should definitely check out vivemejor.com. I keep finding great recipes like this one on there as well as other great tips and articles.

I made this chipotle chicken enchiladas recipe tonight for my family and let me just say – this whole pan that you see below was empty when they got through with it :). Give this recipe a try now and let me know how it turns out.

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Chipotle Chicken Enchiladas with Pico De Gallo

Chipotle Chicken Enchiladas made with homemade alfredo sauce and pico de gallo is a delicious twist on a Mexican classic. 

Course Main Course

Cuisine Mexican

Keyword enchiladas, mexican food

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 Enchiladas

Calories 390kcal

Author Charbel Barker

Ingredients

For the Alfredo Sauce

• 1 Pint of Heavy Whipping Cream
• 1/2 stick of butter melted
• 1 cup of shredded or grated Parmesan cheese
• Ground white pepper garlic powder, onion powder, and salt to taste

For the Enchiladas

• The Alfredo sauce from this recipe or one 16 oz jar store bought
• 1/2 tsp. Knorr® Chicken flavor Bouillon
• 1/2 cup water
• 1 Tbsp. finely chopped chipotle peppers in adobo sauce
• 3 Tbsp. chopped fresh cilantro
• 2 cups shredded cooked chicken
• 1 bar of cream cheese
• 2 cups shredded Monterey Jack cheese
• 4 Tbsp. Country Crock® Spread
• 12 corn tortillas
• Pico de gallo 1 tomato - diced, 1/2 onion - diced, 1/2 bunch of cilantro - chopped, salt and lime juice to taste.

Instructions

For the Alfredo Sauce

• Add the heavy whipping cream and melted butter to a pan and cook over low heat until it starts to bubble slightly.
• Add the Parmesan cheese and other seasonings and stir until the sauce thickens.
• Remove from heat

For the Enchiladas

• Preheat oven to 375°
• Combine Alfredo sauce, Knorr® Chicken flavor Bouillon, water, chipotle peppers and cilantro in medium bowl.
• Evenly spread 1/2 cup sauce mixture in 13 x 9-inch baking dish; set aside.
• Heat the chicken in a pan and add the cream cheese, stirring until you get a creamy combination.
• Combine the chicken mixture, 1/2 cup sauce mixture and 1 cup cheese in a small bowl; set aside.
• Melt 1 tablespoon Spread in 12-inch nonstick skillet over medium-high heat and cook 3 tortillas, turning once, 15 seconds or until softened. Remove to paper-towel-lined plate. Repeat with remaining Spread and tortillas.
• Evenly divide chicken mixture onto tortillas and roll up.
• Arrange the enchiladas in prepared baking dish with seam side down, then top with remaining sauce mixture and cheese. Bake 25 minutes or until sauce is bubbling and cheese is golden.
• Garnish, with pico de gallo.

Nutrition

Serving: 1Enchilada | Calories: 390kcal | Carbohydrates: 14g | Protein: 18g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 98mg | Sodium: 522mg | Potassium: 229mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1260IU | Vitamin C: 1.3mg | Calcium: 352mg | Iron: 0.8mg

The post Chipotle Chicken Enchiladas with Pico De Gallo appeared first on My Latina Table.

This is a sponsored post written by me on behalf of Cooked Perfect® Meatballs. All opinions are 100% mine.

Slow Cooker Chipotle-Barbecue Sauce Meatballs are easy to make, taste delicious, and are perfect for busy weeknights.

I always forget how crazy life can get during the school year. I have two little boys in school now, and along with that, there are many activities. This means that sometimes it can be hard to have a nice, home-cooked meal ready every night. Of course my family needs to eat, so it is important to me to have some easy weeknight meals that I can turn to when I am in a hurry.

One of my favorite kitchen tools is my slow cooker. It is so nice to be able to put some ingredients in the slow cooker in the morning or early afternoon and have a delicious meal in the evening. There are so many options, and it really makes dinner preparation much easier.

One of my favorite meals to cook in my slow cooker are these slow cooker chipotle-barbecue sauce meatballs. The chipotle-barbecue sauce is homemade and goes great with  Cooked Perfect® Meatballs. I recently discovered Cooked Perfect meatballs at my local grocery store, and they are my go-to now for this type of recipe. They are made with select meats, real cheeses, and aromatic herbs and spices, and are then flame-broiled to sear in the flavor for a delicious tasting meatball. I use them for spaghetti and meatballs and many other recipes.  You can Save $1 off of your purchase of Cooked Perfect products by downloading this coupon. Besides the Angus Beef variety, you can choose from many other varieties, including Italian Style, Homestyle, and Turkey.

This slow cooker chipotle-barbecue meatballs recipe is simple to make. Just add all of the ingredients to your slow cooker, put them on medium heat, and let them cook for about 4 hours. Once cooked through, just remove them from the slow cooker and serve with rice or pasta. Slowly cook the chipotle-barbecue sauce along with the meatballs to create a very distinct flavor. It is sweet and slightly spicy and goes great with Cooked Perfect Angus Beef Meatballs.

My family loves this recipe, and I hope that yours will too! Let me know in the comments below how it turns out. Browse more meatball recipes here.

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Slow Cooker Chipotle Barbecue Sauce Meatballs

Slow Cooker Chipotle-Barbecue Sauce Meatballs are easy to make, taste delicious, and are perfect for busy weeknights.

Author Charbel Barker

Ingredients

• 1 Package of Cooked Perfect® Meatballs
• 1/4 Cup of Water
• 1 1/2 Cup of Ketchup
• 1 Tablespoon of Honey
• 1 Tablespoon of Molasses
• 1 Tablespoon of Brown Sugar or more if desired
• 1/4 Cup of White Vinegar
• 2 Tablespoons of Worcestershire Sauce
• 2 Tablespoons of Chipotle Sauce or more if desired
• 1 Teaspoon of Garlic Powder
• 1 Teaspoon of Onion Powder
• 1 Pinch of Salt
• 1 Teaspoon of Paprika

Instructions

• Combine all of the sauce ingredients and add to the slow cooker.
• Add the meatballs to the slow cooker.
• Heat on High for 2 Hours.

Other Slow Cooker Recipe You may Enjoy

• Slow Cooker Pork Carnitas
• Barbacoa Tacos
• Slow Cooker Italian Beef Sandwiches

The post Slow Cooker Chipotle Barbecue Sauce Meatballs appeared first on My Latina Table.

Salsa Verde Grilled Pork Chops combines amazing flavor with a hint of spice for a delicious meal for any occasion. 

Salsa Verde Grilled Pork Chops is definitely one of my favorite recipes from growing up in Mexico. One bite and you will understand why!

The combination of a tangy, slight spicy salsa verde with perfectly grilled fresh pork is something that everyone should try at least once. When I was living in Mexico, I used to help my mom and my aunt make this recipe all the time. The first time that I made it for my husband, he instantly became a fan and I know that you will too.

Just as important as the salsa verde is the fresh pork. If you don’t buy high quality pork, then it doesn’t matter how good the sauce is – the dish won’t be what it could be. I always buy Smithfield Fresh Pork because I know that it is fresh and tastes great!

For this recipe I used the Smithfield Bone-In Pork Chops. When I know that I am using a hand-trimmed, high quality cut of pork, it gives me confidence to be creative with the rest of the flavors. Visit SaborSmithfield.com for even more delicious recipe ideas and to learn more about the freshness of Smithfield Fresh Pork.

This recipe is perfect for Father’s Day, which is coming up this weekend. If the father in your life wants to try something new, you should definitely check this one out.

One thing that you will want to know is that this can be a bit spicy depending on how much jalapeno you add, so make sure that you keep that in mind if you have any kids that are eating as well. Scroll down to the bottom of this post for the full recipe.

With that in mind, I also want to share a few tips for summer lunch ideas for your kids. I have three kids this summer for the first time and it can definitely be tough to think of new lunch ideas every day. That said, here are a few ideas that they will love:

• Pulled Pork Quesadillas. Cook Smithfield Fresh Pork in a slow cooker, season it, shred it and put it in a flour tortilla with cheddar cheese.
• Grilled Cheese Sandwich. My kids never get tired of this and it is an easy one to make too!
• Bagel Pizzas – Kids love pizza, so try adding tomato sauce, cheese, and pepperoni to a bagel for a great summer lunch.
• Fruit Salad – My kids absolutely love fruit. In fact, I can barely keep the fruit bowls full at my house. Every once in a while I will make them a fun fruit salad in their own bowl that they can enjoy with a variety of berries and other fruits.

I hope that some of these ideas help you this summer, and that you try to make this delicious recipe sometime this year – it is really easy to make and I promise you will love it!

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Salsa Verde Grilled Pork Chops Recipe

Salsa Verde Grilled Pork Chops combines amazing flavor with a hint of spice for a delicious meal for any occasion. 

Author Charbel Barker

Ingredients

• 2-3 Smithfield Bone-In Pork Chops
• Salt Pepper, Paprika, and Cumin to season the Pork Chops
• 4-5 Tomatillos
• 1-2 Jalapenos depending on how spicy you want it
• 1/4 bunch of cilantro
• 2 Cloves of Garlic
• 1 Cup of Chicken Stock
• 1 Cup of Cola
• 1/2 onion cut into slices
• Green Onions Chopped

Instructions

• Season the Smithfield Bone-In Pork Chops with the salt, pepper, paprika, and cumin
• Grill the Pork Chops on both sides until almost cooked through
• Remove the Pork Chops to a pan inside the house
• Add the Tomatillos, jalapenos, cilantro, garlic, and chicken stock to a blender and blend until well combined.
• Pour the salsa verde made in the previous step and the cola over the pork chops and heat over medium high heat for 5 minutes
• Add salt to taste
• Add the onions and cook over medium low heat for another 5 minutes
• Garnish with green onions (optional)
• Serve with rice.

The post Salsa Verde Grilled Pork Chops Recipe appeared first on My Latina Table.

I remember when I was growing up in Mexico that during the lent season, lots of people did not eat meat. I am a big fan of meat, so that was always difficult for me, because I didn’t know of very many vegetarian recipes when I was younger. Now, though, I have been able to find quite a few and today’s recipe is one of them.

Stuffed peppers is a very traditional Mexican recipe – they usually are stuffed with ground beef, chicken, or some other type of meat, then they are a covered with a layer of cheese and topped with a homemade salsa. Today I want to share a vegetarian version of this Mexican classic.

This dish already has a lot of veggies to begin with – you start with a bell pepper and the salsa has fresh peppers and vegetables as well.

To replace the meat in this dish, I used MorningStar Farms® Chipotle Black Bean Crumbles™.They combine black beans with veggie ground beef and delicious spices to create a delicious filling without actual meat!

Aside from this product, MorningStar Farms® has so many other great great vegetarian options as well – including vegetarian bacon! I bought it at Walmart and I am so glad that we decided to try them out!

You can even earn $3.00 when buying 3 MorningStar Farms® products by using the following Ibotta rebate (while supplies last).

To stick with the vegetarian theme, I used a vegetarian smoked cheddar cheese to top the peppers before adding this delicious sauce and other veggies as a garnish.

If you have any doubts about how good these are, let me tell you this – I didn’t tell my husband that these were vegetarian stuffed peppers, and he came home and ate one up and didn’t even know that there was no meat until I told him. He loved them!

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Vegetarian Stuffed Peppers Recipe

Author Charbel Barker

Ingredients

• 3 Bell Peppers cut in half
• Whole wheat rice cooked
• MorningStar Farms® Chipotle Black Bean Crumbles™ 16.2 oz (cooked according to package instructions)
• Vegetarian smoked cheddar shredded

For the Salsa

• 2 to matoes
• 1 clove of garlic
• 1/4 onion
• chipotle pepper in adobo 1-2 peppers
• 1/4 cup of vegetable stock
• Salt and pepper to taste

Instructions

• Preheat oven to 375 degrees.
• Put the bell peppers on a deep baking dish and fill with the rice, then the MorningStar Farms® Chipotle Black Bean Crumbles™ and top with the vegetarian smoked cheddar.
• Add the salsa around the peppers and bake for 40 minutes, covered with aluminum foil.

For the Salsa

• Combine all of the ingredients in a blender and blend until somewhat smooth.
• Cook with a small amount of olive oil in a frying pan for 3-5 minutes.
• Add salt and pepper to taste and pour in the baking dish with the peppers as indicated above.

The post Vegetarian Stuffed Peppers Recipe appeared first on My Latina Table.

This delicious creamy corn salsa is full of flavor and adds the perfect touch to this amazing chicken chiles rellenos recipe. I am positive that these will be a hit when you make them for your family.

Poblano chiles are very popular in Mexico, and are especially well known as being a main ingredient in chile en nogadas – which is a delicious Mexican dish served at many celebrations.

Many different variations now exist, such as fried chiles rellenos, toritos (which are chiles rellenos, wrapped in bacon), cheese filled chiles rellenos, and these chicken filled ones that are served with a delicious creamy corn salsa. This is easy to make, and the flavor will leave you begging for more.

Some people are a bit intimidated by poblano chiles because they think that they might be too spicy. Let me tell you – this does not have to be the case. There are some tricks that you can use to make sure that they aren’t too spicy.

The secret to making a perfect chile relleno starts with how you clean and prepare it. The first step is to roast them on the stove or in the oven until the skin is almos completely black – this is key to being able to remove the skin later.

Once they are blackened like in the above picture, grab a hold of them with some tongs so that you don’t burn yourself, and put them in a plastic bag where you need to let them rest for 10-15 minutes.

Once that amount of time has gone by, grab each one and put them under a stream of cold water, while carefully removing the skin at the same time. It is  good idea to use some plastic or latex gloves for this step.

Once you have removed the skin from the poblano chiles, dry them with a paper towel and slice them open by cutting an opening with a knife on the top side as shown in the picture below.

This will allow you to remove the seeds, which you can do with the help of a small knife or spoon. After all of the seeds have been removed, you can use them as-is, or you can do this next trick which will make sure that they aren’t too spicy. The trick is to add them to a bowl or pot full of hot water with a little bit of sugar.

The next step is to fill them with a delicious creamy chicken mixture that consists of shredded chicken mixed with tomatoes, onions, and cream cheese and then seasoned with salt, pepper. You will also want to add a generous amount of shredded cheese on top to make sure that these are extra cheesy!

Many versions of chiles rellenos are battered and fried, which is delicious, however this version is not prepared that way. Instead, it is served over a fresh and creamy corn salsa, which is full of flavor and easy to make.

When these chiles rellenos are filled, it is time to bake them so that the cheese melt and so that the chiles can get cooked all the way through. Then, after you take them out of the oven, they should be served over the creamy corn salsa.

This is a recipe that you are definitely going to want to try! What do you think?

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Chicken Chiles Rellenos with Creamy Corn Salsa Recipe

Author Charbel Barker

Ingredients

• 3-4 poblano chiles cleaned, cooked, and de-seeded as explained above.

For the Filling

• 1 chicken breast cooked and shredded
• 1/4 bar of cream cheese at room temperature
• Chopped cilantro onion, and tomato
• Shredded mozzarella cheese

For the Creamy Corn Salsa

• 1 1/2 cup of whipping cream or 1 can of evaporated milk
• 1 cup of corn + 1/2 cup extra to add to the cooked salsa
• 1/2 cup of chicken stock
• 2 tablespoons of butter
• 2 tablespoons of corn starch to thicken
• Salt and Pepper to taste

Instructions

For the Filling

• Heat the chicken up with the onion, tomato, and cilantro for about three minutes over medium heat.
• Add the cream cheese and stir well until creamy.
• Season with salt and pepper and let cook for an additional 3-5 minutes.
• Set aside.

For the Creamy Corn Salsa

• Add the whipping cream or evaporated milk and 1 cup of corn to a blender and blend well.
• Strain the mixture in order to obtain a creamy texture and add to a frying pan with two tablespoons of melted butter, heat until the salsa is warm.
• In a separate bowl, combine the corn starch with the chicken stock and stir well before adding to the frying pan.
• Add the remaining corn and stir until it is as thick as you want it.
• Season with salt and pepper and serve with the chiles rellenos.

To Form the Chiles Rellenos

• Once cleaned, cooked, and de-seeded, add some of the creamy chicken mixture to the inside of the poblano chile and add the shredded mozzarella cheese on top.
• Bake for 10 minutes at 400 degrees (or put in the microwave until the cheese is melted).
• Serve over the creamy corn salsa and serve hot.

The post Chiles Rellenos Recipe with Creamy Corn Salsa appeared first on My Latina Table.