Latin – Kristen's Recipes

Chile Relleno Casserole

October 22, 2026 Kristen

Chile Relleno Casserole

6 large Poblano Peppers

2 large Eggs

⅓ cup Milk

1 8.5 oz box Jiffy Cornbread Mix

1 T. Olive Oil

1 cup Low Moisture Mozzarella Cheese

1 cup Sharp Cheddar

4 oz Cream Cheese

½ tsp. Garlic powder

For Serving

Sour Cream

Spicy Salsa

Hot Sauce

Line a baking sheet with foil and add peppers. Broil for 20 minutes, turning as they blister, until all sides are charred. Remove from the oven and wrap the peppers in aluminum foil or place them in a plastic bag to steam. Meanwhile, whisk together milk and eggs in a medium bowl, then whisk in the cornbread mix. Set aside. Preheat oven to 400°F. Peel the skin off the peppers and remove seeds. Drizzle a little oil in a 10.5 x 7.5 casserole dish, then layer half of the peppers at the bottom. Add half of the cheese, followed by all of the cream cheese then sprinkle with garlic powder. Add the remaining peppers and remaining cheese on top, then pour the cornbread mixture over the top of the casserole. Place in the oven and bake for 25-30 minutes, until the cornbread is golden brown and set. Let cool slightly, then serve with sour cream and salsa or hot sauce.

Servings: 8
Serving Size: 1/8 of casserole

Calories: 334
Fat: 19 g
Fiber: 2 g
Protein: 11 g

Chicken of the Woods Tacos

October 21, 2026 Kristen

Chicken of the Woods Tacos

COTW taco filling

1 lb. COTW mushrooms, raw or blanched

1½ – 2 C. stock

8 T. butter and/or pork fat

2 T. Achiote paste

2 T. apple cider vinegar

1 T. Guajillo powder

1 T. Ancho powder

1 T. Mexican oregano

1 T. chili powder

1 T. cumin

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. ground coriander

2 tsp. salt

1 tsp. black pepper

Pico de Gallo

5 large Roma tomatoes

1 C. chopped white onion, soaked in cold water

1 large jalapeno, seeded, roughly chopped

1 C. cilantro

⅓ C. fresh lime juice

Kosher salt

Chipotle Crema

1 C. sour cream

3-4 chipotles in adobo with sauce

2 T. lime juice

1 tsp. Kosher salt

Crispy tortillas

Iceberg lettuce

Monterey jack cheese, shredded

Chipotle crema

Sliced avocado

Hot sauce of choice

Clean and grind the mushrooms in the large die of the grinder. Grinding it down too much will create more of a paste than something similar to ground meat. Set aside. Combine all of the spices to make the taco seasoning mix. Puree the cream ingredients together and set aside. Shred the iceberg lettuce. Buzz or finely hand chop the pico de gallo ingredients until your preferred size and texture. (I like saving time and using the blender for a salsa consistency.) Warm the stock and vinegar in a small pot. Whisk in the achiote paste. Add half the butter and fat to a large skillet on high heat, preferably cast iron, and brown the ground mushroom in two batches until slightly crispy. You may need to add more fat to accomplish this. Put the ground mushrooms back into the skillet on medium-high heat and mix in the taco seasoning. Cook for a minute or two. Add the stock mixture and reduce the heat. The mushrooms will absorb this fast, but the point is to cook out the raw flavor of the spices. Remove the taco filling from the heat after around five minutes, or once the liquids have cooked out. Add a couple of T. of butter to a nonstick pan. Sear the mushroom mixture in batches to get extra crispy edges. Crisp the flour tortillas in a pan or over an open flame, slice some avocado, and plate the tacos with the crema, lettuce, and pico de gallo.

Baked Green Enchilada Bean and Cheese Quesadillas

October 17, 2026 Kristen

Baked Green Enchilada Bean and Cheese Quesadillas

2 T. canola oil

1 yellow onion, diced

3 garlic cloves, minced

2 tsp. ancho chili powder

1 tsp. cumin

1 tsp. kosher salt

2 T. water

15 oz refried pinto beans

8 oz cheddar cheese, shredded

8 flour tortillas

¼ cup green enchilada sauce, plus more for dipping

Heat the canola oil in a medium skillet over medium heat. Add the onion to the pan and sauté for 4 minutes, or until translucent. Stir in the garlic and sauté until fragrant, about 1 minute. Add the ancho chili powder, cumin, and salt. Sauté for 1 minute, then add in the water and pinto beans. Stir just until heated through, then remove from the heat. Heat oven to 400F. Spread the flour tortillas out on a clean work surface. Divide the pinto bean mixture between the tortillas, spreading it to cover half of each tortilla. Top with the cheese and then fold the unadorned half of the tortilla over the mixture. Place the stuffed tortillas on a baking sheet. Bake for 8 minutes. Remove from the oven and brush the tortillas with the green enchilada sauce. Return to the oven and bake for another 6 minutes. Serve with extra enchilada sauce on the side for dipping.

Servings: 8
Serving Size: 1 quesadilla

Calories: 350
Fat: 17 g
Fiber: 5 g
Protein: 13 g

Peruvian Green Arroz con Pollo

September 6, 2026 Kristen

Peruvian Green Arroz con Pollo

1/2 yellow onion

3 garlic cloves, peeled

1 bunch of cilantro leaves

1/2 jalapeño pepper

2 tsp. ground cumin

1/2 tsp. ground paprika

3 C. of chicken stock or water, divided

2 bone-in thighs

3 bone-in drumsticks

Kosher salt

Pepper

1 T. neutral oil

1 C. medium or long-grain white rice

Salsa Criolla:

1/2 red onion, thinly sliced

Juice from 2 limes

1/2 jalapeño, diced

1 T. minced cilantro

Kosher salt

To Make the Green Arroz con Pollo: To a blender, add the onion, garlic cloves, cilantro, jalapeño, cumin, paprika and about 1 1/2 C. of chicken broth. Pulse until completely smooth. It will smell crazy spicy—don’t worry! It’ll mellow out as it cooks. Set aside. Sprinkle the chicken with a liberal amount of salt and pepper. In a Dutch oven or medium pot, heat oil over medium-high heat. When oil is hot, add chicken, skin side down, until browned, about 5 minutes. If you have a screen guard for the pot, use it because the oil may jump out of the pot. Flip the chicken, using tongs, and cook on opposite side until golden brown, about 5 to 7 minutes. You want to practically cook it all the way through. Remove the chicken and transfer to a plate or cutting board. To the pot, add the rice and toast it for about 1 to 2 minutes, stirring regularly. Next, pour in the cilantro mixture. And then pour in about an additional C. of broth/water. Place chicken atop of rice mixture. Bring the pot to a simmer and then reduce heat to low. Cook, covered, for about 45 to 50 minutes, and until rice is tender. Note: Throughout the cooking process, I checked on it every 15-20 minutes or so and topped it off with about 1/4 C. of stock each time, if needed. In the end, I added 3 C. of chicken stock total. Also, in the last 15 minutes, I salted to taste, adding about 1 tsp. more of salt. To Make the Salsa Criolla:

To a medium bowl, mix together the red onion, juice from 2 limes, jalapeño and minced cilantro. Add a few pinches of salt and let marinate for about 10 to 15 minutes. Give it a taste just before serving and adjust the salt to your liking. To Serve: Divide the arroz con pollo amongst bowls and top with a spoonful of salsa criolla.

Servings: 5
Serving Size: 1 piece of chicken with rice

Calories: 360
Fat: 14 g
Fiber: 2 g
Protein: 21 g

One Pan Chipotle Honey Chicken and Rice

September 3, 2026 Kristen

One Pan Chipotle Honey Chicken and Rice

6 chicken thighs or breasts (skin on or off)

1/4 C. extra virgin olive oil

1/4 C. grated parmesan cheese

1-2 T. chopped chipotle in adobo

1 tsp. smoked paprika

1 tsp. onion powder

4 cloves garlic, chopped

2 tsp. lemon zest

1 3/4 C. dry basmati rice

2 T. salted butter

2 C. sliced/chopped zucchini

Hot Honey

1/2 C. honey

2-3 T. hot sauce

1-3 tsp. cayenne pepper

3/4 tsp. chipotle chili powder

1/2 teaspon onion powder

sea salt

Preheat the oven to 400°. In a bowl, toss together the chicken, olive oil, parmesan, chipotle, paprika, onion powder, garlic, lemon, salt, and pepper. Pour the rice and zucchini into a 9×13-inch baking dish. Pour over 2 C. of water. Add the butter. Arrange the chicken over the rice and zucchini. Bake 30-40 minutes, until the rice is fluffy and the chicken is cooked through. If the rice is hard, add 1/3 C. more water and cook for an additional 10 minutes. To make the sauce. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and a pinch of salt. When the chicken is done, spoon half the sauce over the chicken. Serve the chicken, rice, and zucchini topped with fresh basil and extra honey sauce. Enjoy!

Servings: 6
Serving Size: 1 chicken thigh with about 1 C. rice and zucchini

Calories: 662
Fat: 31 g
Fiber: 1 g
Protein: 25 g

Queso Steak and Elote Tacos

September 2, 2026 Kristen

Queso Steak and Elote Tacos

2 C. grilled or roasted corn

3 T. mayo

1 jalapeño, seeded if desired, and chopped

2 T. chopped fresh cilantro

1 T. lime juice

1/2 C. crumbled cotija or feta cheese

salt

Tacos

2-3 T. taco seasoning (homemade in notes)

1 lb. flank steak

1 1/2 C. shredded Mexican cheese blend

8 mini taco-size flour tortillas

8 hard taco shells

shredded lettuce, avocado, and limes, for serving

Queso

1 can RO*TEL

2 C. cubed pepper jack or Velveeta, melted

To make the street corn: mix all ingredients in a bowl. Season with salt. To make the tacos: rub the steak all over with taco seasoning and oil. Set your grill or skillet to medium-high heat. Grill the steak until lightly charred, 5-8 minutes for medium-rare, per side. Remove the steak and allow to rest for 5-10 minutes, then slice. Meanwhile, preheat the oven to 400° F. Lay the flour tortillas flat onto two baking sheets. Evenly divide the cheese blend between each tortilla. Bake 3-5 minutes until the cheese is melted. Add the hard shells to the center of each tortilla, pressing one side of the shell into the cheese. Bake another 2-3 minutes. Fold the remaining cheesy side onto the hard shell, pressing the shell into the cheese. To make the queso: In a small skillet set over low heat, melt together the cubes of cheese with the can of RO*TEL, stirring often until melted, about 5 minutes. If the sauce needs to be thinned, add a splash of water. Arrange the sliced steak evenly into each shell. Top with street corn, then spoon over the queso. Serve immediately with any amount of desired toppings, use whatever you love! Taco Seasoning: Mix 2 T. chili powder, 2 tsp. smoked paprika, 2 tsp. ground cumin, 2 tsp. garlic powder, 2 tsp. onion powder, and 2 tsp. salt.

Servings: 4
Serving Size: 2 tacos

Calories: 1091
Fat: 65 g
Fiber: 6 g
Protein: 61 g

Peruvian Chicken with Creamy Green Sauce

August 22, 2026 Kristen

Peruvian Chicken with Creamy Green Sauce

6-8 chicken thighs or breasts

1/3 C. olive oil or melted butter

6 cloves garlic

1 jalapeño, seeded if desired and chopped

1 T. ground cumin

1 T. smoked paprika

1 tsp. each salt and pepper

1/4 C. chopped cilantro and/or parsley

1 mango, chopped

1 avocado, chopped

Creamy Green Herb Sauce

1/2 C. mayo

1/2 C. plain Greek yogurt

1/2 C. fresh cilantro

1/4 C. fresh parsley

2 jalapeños, seeded if desired

2 cloves garlic

3 T. fresh lime juice

2 T. toasted sesame oil

Preheat oven to 425°F. In a casserole dish, toss together the chicken, olive oil or butter, garlic, jalapeño, smoked paprika, cumin, cilantro, and parsley – season with salt and pepper. If time allows, marinate 1 hour or overnight in the fridge. Bake for 25-30 minutes, until the chicken is cooked through and begins to crisp. To make the sauce, combine all ingredients in a food processor or blender. Season to taste with salt. Serve the chicken over bowls of rice with creamy sauce, mango, and avocado chunks. Enjoy!

Biscochitos

August 11, 2026 Kristen

Biscochitos

1 C. lard

1 C. sugar

1 egg

2 tsp. vanilla extract

1/4 C. brandy or rum (I used dark rum)

1 tsp. anise seeds

3 C. all purpose flour

1 tsp. salt

1 tsp. baking powder

1/4 tsp. cinnamon

1/2 C. sugar

In stand mixer, cream together lard and sugar on medium speed until fluffy. With mixer running on low, add egg, vanilla extract, brandy, and anise seeds and mix until homogeneous. Add flour, salt, and baking powder and mix just until dough forms into cohesive ball. Form dough into two cylinders about 1 1/2 to 2 inches in diameter. Chill for 2 hours or wrap tightly in plastic wrap and store in refrigerator for up to 3 days. For longer storage, freeze logs tightly wrapped for several months. Defrost in refrigerator for 1 day before using. Adjust oven rack to middle position and preheat oven to 350°F. Combine sugar and cinnamon in small bowl and set aside. Cut cylinders into 1/4 inch disks and on ungreased cookie sheets leaving 1/2-inch gap between cookies. Bake until golden brown, about 12 minutes. Dip rim of each cookie into cinnamon sugar mixture. Let cool on racks and store at room temperature in air-tight container for up to 5 days.

Servings: 56
Serving Size: 2 cookies

Calories: 82
Fat: 4 g
Fiber: 0 g
Protein: 1 g

The Arizona Burrito

July 23, 2026 Kristen

The Arizona Burrito

1 lb. skirt steak (cut into bite-sized cubes)

1 large russet potato, peeled and diced

1 poblano pepper or bell pepper, diced

1/2 medium onion, diced

1 tsp. cumin, 1 tsp. chili powder, salt, and pepper to taste

1 C. shredded Oaxaca or Monterey Jack cheese

2-3 large flour tortillas

Prepare the steak: Season the steak with salt, pepper, and chili powder. In a large skillet with olive oil, brown the steak over medium-high heat. Remove and set aside. Cook the veggies & potatoes: In the same skillet, add the diced potatoes, onions, and poblano peppers. Cook until the potatoes are tender and browned. Combine: Return the steak to the skillet, add the cumin, and mix well. Assemble: Warm your flour tortillas. Add a scoop of the steak and potato mixture down the center, top with a generous handful of cheese, and roll it up burrito-style. Toast the burrito on the skillet for 1-2 minutes per side to melt the cheese, and serve with pico de gallo

The Arizona Cheese Crisp

July 22, 2026 Kristen

The Arizona Cheese Crisp

2 large burrito-sized tortillas, (at east 13 inch diameter)

¼ C. butter

1½ C. shredded Colby Jack cheese

¼ C. diced green chiles

Preheat your oven to 350°F with a rack in the middle. Butter the tortilla making sure to cover the entire surface and place it on a large, foil-lined baking sheet. Bake for about 5-10 minutes or until the tortilla is toasted. Remove it from the oven and sprinkle with ¾ C. cheese and diced green chiles. Return to oven and bake for an additional 2-3 minutes or until the cheese has melted. Take out, cut up, and enjoy warm. Repeat with additional cheese crisps.

Servings: 4
Serving Size: 1/2 cheese crisp

Calories: 446
Fat: 30 g
Fiber: 2 g
Protein: 15 g

Lemon Salsa

July 21, 2026 Kristen

Lemon Salsa

2 lemons

Dash red wine vinegar

2 T. finely diced red onion

3 T. chopped fresh herbs (basil, chives and parsley)

1/3 C. olive oil

1 heaping tsp. flaked sea salt

Slice off pointed ends of lemon and set flat on a cutting board. Using a sharp knife, cut away the peel and pith. Cut into 1/4 inch chunks, place in a bowl and pick out seeds. Squeeze juice from peelings into bowl. Repeat with second lemon. Add red wine vinegar. Toss in minced onions, herbs, olive oil and salt. Mix and let stand for an hour at room temperature before serving.

Servings: 6
Serving Size: 2 T.

Calories: 114
Fat: 12 g
Fiber: 1 g
Protein: 0 g

Fresh Cherry Salsa

June 3, 2026 Kristen

Fresh Cherry Salsa

1 lb. fresh cherries, pitted and chopped

1 garlic clove, minced

1 medium jalapeño pepper, seeded and minced

1/2 C. chopped red onion

2 T. fresh lime juice

1 T. chopped fresh cilantro

2 tsp. honey

1/2 tsp. salt

In medium bowl, toss all ingredients. Serve with tortilla chips or over grilled chicken, fish or pork. Makes about 2 C.

Servings: 8
Serving Size: 1/4 C.

Calories: 47
Fat: 0 g
Fiber: 1 g
Protein: 1 g

Mexican Charro Beans with Ham

June 2, 2026 Kristen

Mexican Charro Beans with Ham

4 slices uncooked bacon chopped

1 C. diced precooked ham

14 ounces prepared Pico de Gallo sauce

4 C. canned pinto beans

1 medium onion

1 pinch Salt to taste

fresh cilantro, finely chopped

sour cream, a dab on each serving for garnish

In large skillet, fry bacon with diced ham. When done, add Pico de Gallo and sauté (approximately one minute). Add beans and all ingredients to stock pot. Simmer 10 to 15 minutes. Add small amount of water as needed. Add salt to taste. Sprinkle with fresh chopped cilantro. Serve individual servings in a bowl with a dab (spoonful) of sour cream, and fresh cilantro sprinkled on top.

Servings: 7
Serving Size: about 1 C.

Calories: 241
Fat: 9 g
Fiber: 7 g
Protein: 12 g

Chicken Burrito Skillet

May 29, 2026 Kristen

Chicken Burrito Skillet

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces

1/8 tsp. salt

1/8 tsp. pepper

2 T. olive oil, divided

1 C. uncooked long grain rice

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, drained

1 tsp. ground cumin

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. chili powder

2-1/2 C. reduced-sodium chicken broth

1 C. shredded Mexican cheese blend

1 medium tomato, chopped

3 green onions, chopped

Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 T. oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan. In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.

Servings: 6
Serving Size: about 1 1/3 C.

Calories: 378
Fat: 13 g
Fiber: 4 g
Protein: 28 g

Tajin Pineapple Glazed Pork Skewers

May 18, 2026 Kristen

Tajin Pineapple Glazed Pork Skewers

½ cup of Tajín Mild Hot Sauce

¼ cup pineapple juice

1 tsp. garlic powder

1 tsp. onion powder

¾ tsp. cornstarch, dissolved in water

800 grams of pork loin, cut into large cubes

10 spring onions, stemmed, cut into halves

4 pineapple slices, cut into squares

2 T. cambray onion stems, sliced

2 T. of white sesame seeds

Wooden skewers submerged in water

Combine in a bowl Tajín® Mild Hot Sauce, pineapple juice, garlic, onion powder and cornstarch until integrated. Reserve ¼ cup of the sauce and combine the rest with the meat. Cover perfectly and rest for 15 minutes. To prepare the skewers, place half of the chambray onion first, a square of pineapple, two pieces of meat, pineapple, two more pieces of meat, and at the end close with another half of the chambray onion. Preheat your oven to 180ºC. Arrange skewers on a wire rack and bake for 6 minutes or until golden brown, flip and brown for an additional 6 minutes or until internal temperature is 140°F. Varnish with the sauce that you reserved a couple of times on each side so that they are well glazed. Remove from oven and rest covered for 5 minutes. Serve decorated with chambray onion stems and sesame seeds.

Servings: 6
Serving Size: 1/6 of skewers (about 4 1/2 oz. raw pork)

Calories: 331
Fat: 18 g
Fiber: 2 g
Protein: 28 g

Street Corn Chicken Lettuce Wraps

April 30, 2026 Kristen

Street Corn Chicken Lettuce Wraps

1.5 to 2 pounds chicken cooked

2 to 3 T. olive oil

3 T. lime juice

¼ tsp. salt

¼ tsp. Ground black pepper

¼ tsp. paprika

10 ounces steam fresh corn

1 T. butter softened

2 T. mayonnaise

½ tsp. paprika

¼ tsp. salt

¼ tsp. black pepper

½ tsp. garlic powder

1 lime juice and zest of one lime

3 medium green onions sliced

8 whole Romaine lettuce or Bibb whole lettuce leaves

⅓ cup cotija cheese crumbled, or feta

¼ cup cilantro chopped

If I’m grilling the chicken, I leave the breast whole. If I’m cooking it on the stovetop, I cube it. Place chicken in a zip-top bag. Whisk together the oil, lime juice, chili powder, cumin, garlic, salt, and pepper, and pour over chicken. Turn the bag several times to coat the chicken. Refrigerate 30 minutes to 4 hours. Allow the chicken to sit on the countertop for 30 minutes before cooking. TO GRILL – Trim the fat off the chicken breasts. Next, pound the breasts to an even thickness. This will ensure even grilling. Preheat your grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 – 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can re-distribute. STOVETOP – Heat a large nonstick saute pan to med-high heat. Add the chicken in a single layer in the pan. Don’t crowd the pan or the chicken will steam and not sear. Cook the chicken cubes 1 to 2 minutes per side depending on how large they are. Rotate until all sides are browned and cooked through. Again, transfer the chicken to a plate and cover with foil until all the chicken is cooked. For the corn: Cook the corn in the microwave according to package instructions. While it is heating, mix the butter, mayonnaise, paprika, salt, pepper, zest and juice of 1 lime, and garlic powder until well combined. Allow the corn to cool for a couple of minutes before stir it into the butter mixture. Refrigerate until you’re ready to build your wraps. Build your wrap: Take a whole lettuce leaf and add chicken, corn, and cheese. Serve warm or room temperature.

Molletes Recipe: Open Faced Mexican Breakfast Sandwiches

April 24, 2026 Kristen

Molletes Recipe: Open Faced Mexican Breakfast Sandwiches

2 bolillo rolls or demi baguette halved lengthwise

1 C. refried beans warmed

½ C. crumbled queso fresco

4 fried eggs

1 medium avocado sliced

Hot sauce to taste

Sea salt and freshly ground black

pepper to taste

Chile powder to taste

Preheat the broiler. Toast the bread until golden brown and then place on a foil-lined baking sheet or toaster oven pan. Heap the beans on top of each bread slice, dividing evenly, then cover with the cheese, again dividing evenly. Place the sandwiches under the broiler or in the toaster oven until the cheese is melted. Remove the sandwiches from the oven and layer each with 1 fried egg and a few slices of avocado. Season with hot sauce, salt, pepper and chile powder to taste.

Servings: 4
Serving Size: 1 open-faced half roll with 1 egg

Calories: 370
Fat: 18 g
Fiber: 7 g
Protein: 17 g

Sonoran-Mexican Taco Seasoning Recipe

April 21, 2026 Kristen

Sonoran-Mexican Taco Seasoning Recipe

¼ C. ground chile peppers

3 T. dried onion flakes

1 T. garlic powder

2 tsp. Sonoran sea salt

2 tsp. dried Mexican oregano

2 tsp. hot or mild smoked paprika

1 tsp. ground coriander

½ tsp. cayenne pepper

Combine all of the ingredients in a sealed airtight container; shake to combine.

Servings: 10
Serving Size: 1 T.

Calories: 20
Fat: 1 g
Fiber: 2 g
Protein: 1 g

Spicy Prickly Pear and Strawberry Margaritas

April 20, 2026 Kristen

Spicy Prickly Pear and Strawberry Margaritas

1 oz. prickly pear juice or syrup use syrup if you want a sweeter drink

1 oz. Strawberry Habanero Tequila see recipe linked below

juice from 2 lemons

black-salt such as Hawaiian sea salt

lemon wedge for garnish

Rim a glass with lemon juice, then press into black salt to coat. Fill a cocktail shaker with ice. Add the prickly pear juice or syrup, strawberry-habanero tequila, and fresh lemon juice. Shake vigorously until well chilled, about 15 seconds. Strain over fresh ice into the prepared glass. Garnish with a lemon wedge and serve immediately.

Servings: 1
Serving Size: 1 drink

Calories: 100
Fat: 0 g
Fiber: 0 g
Protein: 0 g

Refried Black Beans

March 18, 2026 Kristen

Refried Black Beans

2 cans Black Beans rinsed

1 T. Bacon Fat

1/3 C. diced Onion

1/3 C. Chicken Stock

1 tsp. Sea Salt

1/2 tsp. ground Cumin

1/4 tsp. ground Chipotle Pepper

1/4 C. Green Onion diced

Crumbed Cotija Cheese

Add the bacon fat to a medium saucepan and heat until hot. Stir in onions and sauté until translucent, about 4 minutes. Add the rinsed black beans, spices, and salt to the pan. Aggressively stir to mash up the beans. Continue cooking for about 7 minutes. Add chicken stock to beans to get desired thickness. Once the beans resemble a chunky paste serve in a bowl and top with cotija cheese and green onions. Enjoy

Pear Salsa

March 1, 2026 Kristen

Pear Salsa

2 large Asian pears, or 4 underripe Bosc, Anjou, or Bartlett pears, chopped.

1 small to medium red onion, chopped

1 Serrano chile, seeded and minced

1/4 C. chopped fresh cilantro

1/4 C. chopped fresh mint

1/2 C. olive oil

1/4 C. fresh lime juice

Pinch of sugar

Salt and pepper to taste

Combine the pears, onion Serrano chile, cilantro, and mint in a bowl. Whisk together the olive oil, lime juice, and sugar, and add it to the bowl. Toss the salsa ingredients in the dressing, and season with tiny bit of salt and pepper to taste.

Servings: 8
Serving Size: 1/2 C.

Calories: 155
Fat: 14 g
Fiber: 3 g
Protein: 0 g

Chicken Burritos

February 19, 2026 Kristen

Chicken Burritos

1 1/2 C. cooked rotisserie chicken, shredded

1 C. cooked rice

1/2 C. canned beans (black or pinto), drained

1/2 C. shredded cheese

2 large flour tortillas

1 T. oil

1 tsp. chili powder

1/2 tsp. cumin

1/2 tsp. kosher salt

Optional: Salsa, Sour cream, Hot sauce

Heat a pan over medium-high with the oil. Add the chicken, chili powder, cumin, and salt. Toss and let it get a little color in spots. Add the beans and rice, stir until everything’s hot and combined. If it feels dry, add a splash of water or broth. Warm the tortillas so they’re flexible. Divide the filling between them, add cheese, and any extras like salsa or sour cream and roll up. Put the burritos seam-side down in a dry pan and toast until golden and crisp.

Servings: 2
Serving Size: 1 burrito

Calories: 733
Fat: 29 g
Fiber: 6 g
Protein: 44 g

Sheet Pan Black Bean Breakfast Burritos (Meal Prep)

February 9, 2026 Kristen

Sheet Pan Black Bean Breakfast Burritos (Meal Prep)

2 tsp. ground cumin

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. smoked paprika

Kosher salt

One 15.5-oz. can black beans, drained and rinsed

1 green or red bell pepper, cored, seeded, and roughly chopped (about 1 C.)

1 large yellow onion, roughly chopped (about 1½ C.)

1 jalapeño pepper, seeded and finely chopped

2 T. olive oil

10 large eggs

Six 9- or 10-inch gluten-free tortillas

2 oz. Cheddar, shredded (⅔ C.)

Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside. If you’re prepping for the fridge or freezer, pull out six 12-inch lengths of aluminum foil for wrapping. Skip this step if serving all six at once. In a medium bowl, mix the cumin, chili powder, garlic powder, smoked paprika, and 1 tsp. salt. Add the black beans, bell pepper, onion, jalapeño, and oil and mix well. Transfer the mixture to the sheet pan and spread it in one even layer. Roast until the onions and peppers are softened, 10 to 12 minutes. Meanwhile, in the same medium bowl, whisk the eggs and a pinch of salt until no streaks remain. Use a spatula to push the vegetables to the outer edges of the sheet pan, creating about a 10 × 6-inch rectangle in the middle of the tray. Pour the egg mixture into the center of the rectangle. Return the pan to the oven, stirring to scramble halfway through with a fork or spatula, until the eggs are opaque and fluffy, 7 to 9 minutes. Mix the vegetables and eggs together with a spatula until evenly combined. Wrap the tortillas in one or two damp paper towels and microwave until softened and pliable, about 1 minute. To assemble, place the six 12-inch sheets of aluminum foil on the counter. Place 1 tortilla on top of each foil sheet. Dividing evenly, spoon the shredded Cheddar into the middle of each tortilla and top with the egg mixture. To wrap up the burrito, fold the sides of the tortilla into the center. Then, starting at the bottom, roll tightly toward the top into a cigar shape. Immediately wrap the burrito tightly in the foil sheet. Transfer to the refrigerator or freezer for storage. To reheat: From the refrigerator, remove the foil and microwave until warm, 1½ to 2 minutes. From the freezer, remove the foil and microwave until warm, 2½ to 3 minutes. If desired, heat 1 T. oil in a skillet and pan-fry the burrito over medium heat for 2 minutes on each side.

Servings: 6
Serving Size: 1 burrito

Calories: 437
Fat: 20 g
Fiber: 8 g
Protein: 21 g

Peruvian Seco de Carne

February 7, 2026 Kristen

Peruvian Seco de Carne

1 1/2 pounds stew meat (such as ground chuck) , cut into 1-inch cubes

kosher salt

Olive oil

1 yellow onion, diced

3 garlic cloves, minced

2 tsp. ground cumin

1 1/2 tsp. ground pepper

1 tsp. ground paprika

1 large bunch cilantro, leaves picked and stems discarded

3 serrano peppers, deseeded and chopped

1 1/2 C. beef or chicken stock, (homemade chicken stock or store-bought), divided

1 C. lager beer , (like Heineken or Beck’s)

4 small potatoes, cubed

4 small winter squash, cubed

Preheat oven to 325F. Sprinkle the cubes of meat liberally with salt. In a large pot, add 2 T. of olive oil and heat over medium heat. When the oil is hot, add the meat in one layer, being sure to not overcrowd the pot (you may have to brown the meat in 2 batches – I did!). Cook meat on both sides for about 30 seconds or so. Remove the meat from the pan and transfer it to a bowl. Set aside. To the jar of a blender, add the cilantro leaves, 3 chopped serrano peppers and 1/4 C. of chicken stock. Blend until smooth – the mixture will resemble a pesto. Set aside. In the same pot, add 2 T. of olive oil and add the onions; cook until translucent, about 5-7 minutes. Add the garlic and cook until fragrant, an additional minute. Stir in the cumin, pepper, paprika and 1 tsp. of salt. (Note: If you’re not using low-sodium chicken broth, I’d recommend adding 1/2 tsp. of salt.) Pour in the beer and deglaze the bottom of the pot, scraping the brown bits as the beer foams up and steams. Add the meat and its juice back to the pot (it will release some juice as it sits), along with the cilantro mixture and remaining 1 1/4 C. of chicken stock. Cover the pot with its lid and transfer it to the oven. Allow to gently simmer for 1 1/2-2 hours, until the meat is tender. Check on it at the 1 hour mark and add any additional chicken stock if liquid is running low (I added about 1/2 C. over 2 hours). At the 1 1/2 hour mark, check the meat – depending on the quality of meat, it might still be tough. If needed, cook for an additional hour, adding any liquid if necessary. Fold in the potatoes and squash. Cook for an additional 30 minutes, until potatoes are tender. Before serving, adjust salt and pepper to taste. Serve over a bed of warm rice, couscous or quinoa. Garnish with a sprinkling of cilantro.

Mexican Street Corn Tostadas with Bacon and Kale

February 4, 2026 Kristen

Mexican Street Corn Tostadas with Bacon and Kale

8 small corn tortillas (or pre-made tostada shells)

1-2 T. olive oil for crisping.

4-6 strips of thick-cut bacon, chopped.

4 C. of corn kernels (fresh sweet corn sliced off the cob is best, but drained canned or thawed frozen works)

2 C. chopped kale (stems removed).

3 T. mayonnaise

2 T. sour cream or Mexican crema

1 clove minced garlic

juice of 1 lime.

½ C. crumbled Cotija cheese

1 tsp. Mexican chili powder.

If you are making them from scratch, brush your corn tortillas lightly with olive oil and sprinkle with a pinch of salt. Heat them in a skillet over medium-high heat for 2–3 minutes per side until completely golden brown and stiffly crisped, then set aside. (Skip this if using store-bought crunchy tostada shells). Toss your chopped bacon pieces into a large skillet over medium heat. Cook until beautifully crispy and the fat has rendered out. Remove the bacon with a slotted spoon and let it drain on a paper towel, but leave the smoky bacon fat inside the skillet. Turn the skillet heat up to medium-high. Drop the corn kernels straight into the hot bacon grease. Let them cook undisturbed for 2–3 minutes at a time so they catch a deep, smoky char. Stir and repeat for about 8–10 minutes total until the corn is nicely caramelized and toasted. Push the charred corn to one side of the skillet and drop the chopped kale into the empty side. Let it sauté in the residual heat and moisture for 1–2 minutes just until it softens, loses its tough bitterness, and turns a vibrant green, then stir it all together with the corn. Turn off the heat. In a separate small bowl, whisk together the mayonnaise, sour cream (or crema), minced garlic, and fresh lime juice. Pour this directly over your warm skillet mixture of corn and kale, tossing until everything is coated in a velvety glaze. Fold the crispy bacon back into the mix. Lay your crispy tostada shells flat. Spoon a generous mound of the creamy bacon, kale, and corn mixture over each shell. Finish them off by heavy-handedly sprinkling the crumbled salty Cotija cheese and a dust of Mexican chili powder over the top. Serve immediately while the filling is warm and the shells are crunchy!

Bold Breakfast Burrito Black Beans

February 3, 2026 Kristen

Bold Breakfast Burrito Black Beans

1 lb. dried black beans (soaked overnight and drained)

Water (enough to cover beans by 2 inches)

1 small yellow onion, cut in half

1 jalapeño, cut in half lengthwise (remove seeds for less heat)

5–6 cloves garlic, minced or smashed

2 T. ground cumin

1 T. dried oregano (Mexican oregano preferred)

2 bay leaves

2 tsp. kosher salt (plus more to taste)

1 T. olive oil or butter

Juice of 1 fresh lime (or 1 T. apple cider vinegar)

Sauté the Aromatics: Heat the olive oil or butter in a large pot or Dutch oven over medium heat. Add the minced/smashed garlic, ground cumin, and dried oregano. Stir constantly for about 1 minute until highly fragrant to bloom the spices. Combine: Pour the soaked, drained beans into the pot. Add the halved onion, halved jalapeño, and bay leaves. Pour in enough fresh water to cover the beans by about 2 inches. Simmer: Bring the liquid to a rolling boil over high heat. Once boiling, skim off any foam that rises to the top. Reduce the heat to low, cover with a lid slightly cracked, and let it simmer gently. Season with Salt: After the beans have been cooking for about 1 hour and are beginning to soften, stir in the 2 tsp. of kosher salt. (Adding salt too early can make bean skins tough; adding it late ensures it penetrates the core). Check for Doneness: Continue simmering for another 30 to 60 minutes. The beans are done when they are completely tender and creamy on the inside, not chalky. Thicken & Finish: Turn off the heat. Remove and discard the onion pieces, jalapeño halves, and bay leaves. Use the back of a wooden spoon to mash a small handful of beans against the side of the pot to thicken the liquid. Stir in the fresh lime juice. The Salt Check: Taste a single bean with a bit of the liquid. If it tastes flat, stir in an extra 1/2 tsp. of salt. It should taste deeply savory and robust on its own so it doesn’t get lost next to your eggs. Cooling: Let the beans cool on the counter for 30–45 minutes before chilling. Refrigerating: Transfer the beans along with their thick cooking liquid into an airtight container. Store in the fridge for up to 4–5 days. The liquid keeps them plump and easy to scoop without turning into a dry brick.

Servings: 12
Serving Size: 1/2 C.

Calories: 146
Fat: 2 g
Fiber: 6 g
Protein: 8 g

Salsa Verde Enchiladas

January 30, 2026 Kristen

Salsa Verde Enchiladas

1 T. olive oil

½ onion, diced

2 cloves garlic, minced

6-8 tomatillos, skins removed, diced

1 can diced green chilis

2 C. cooked shredded chicken

2 tsp. cumin

1 tsp. salt

1 tsp. pepper

1 tsp. chili powder

8 flour tortillas

1 T. olive oil

2 T. flour

1 C. chicken broth

1 C. salsa verde

½ C. sour cream

½ tsp. salt

1 C. shredded Monterey jack cheese

Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 (a slightly smaller dish works too!) baking dish with nonstick cooking spray and set aside. In a large nonstick skillet, heat the olive oil for the enchilada filling. Add onions, garlic, and tomatillos and cook until fragrant. Add green chilis, chicken, cumin, salt, pepper and chili powder. To assemble your tortillas, add some of the filling to a tortilla, fold in the ends, then roll up. Place the seam side down in the bottom of the preparing dish and repeat until all 8 enchiladas are done. In the same skillet, heat the olive oil for the sauce. Add the flour and whisk to combine. Then add the chicken broth, salsa verde, sour cream, and salt. Simmer until thickened, then pour over the enchiladas. Top with shredded cheese and bake for 25-35 minutes until the cheese is melted and the sauce is bubbling. Enjoy!

Ground Beef Enchilada Skillet

January 27, 2026 Kristen

Ground Beef Enchilada Skillet

1 Tablespoon Olive Oil

2 medium Zucchini, diced

2 ears Fresh Corn, cut off the cob (use frozen if out of season)

2 Poblano Peppers, diced

Pinch of Salt and Pepper

1 pound Ground Beef

1 cup Enchilada Sauce

4 Corn Tortillas, cut into small pieces

2 oz Shredded Pepper Jack, Colby Jack, or Monterey Jack Cheese

Heat the oil in a large skillet over medium-high heat. Carefully add the zucchini, corn, and peppers. Stir everything together and season with salt and pepper. Let the veggies hang out for 2-3 minutes to pick up color before pushing to one side of the pan. Add the ground beef to the other side and brown one side before breaking apart and mixing together with the veggies. Continue cooking until no pink remains in the beef. (If the pan is going to be crowded, you can cook the beef first and remove from the pan to cook the veggies for a full 5-6 minutes on their own.) Turn off the heat and add the enchilada sauce, stirring everything together. Add the chopped corn tortillas, give everything one final stir, and top with shredded cheese. Cover the skillet to melt or pop under the broiler for a few minutes. Garnish with diced avocado, cilantro, lime wedges, and cotija cheese.

Servings: 4
Serving Size: about 1 1/2 C.

Calories: 523
Fat: 33 g
Fiber: 5 g
Protein: 28 g

Vegetarian Tortilla Soup

January 24, 2026 Kristen

Vegetarian Tortilla Soup

4 small corn tortillas – cut into strips, can sub flour tortillas

3 T. olive oil, divided

1 small yellow onion, diced

4 cloves garlic, minced

1 medium red or green bell pepper, chopped

1 jalapeño, minced

2 tsp. smoked paprika

2 tsp. cumin

1 tsp. oregano

28 oz. can fire-roasted tomatoes

2 14-oz. cans pinto beans, drained and rinsed

14 oz. can black beans, drained and rinsed

3 C. vegetable stock

½ oz. dark chocolate, optional

1 tsp. sea salt, to taste

Avocado, fresh lime juice and cilantro , for serving

Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper. Toss the tortilla strips with 1 T. of oil and a generous pinch of salt. Spread evenly on the baking sheet, being careful not to overcrowd. Bake for 15-20 minutes, tossing halfway, until golden brown. Let cool completely before serving. While the tortilla strips bake, make the soup. Heat the remaining 2 T. of oil in a large pot over medium heat. When shimmering, add the onion and sauté until translucent, about 5-8 minutes. Add the garlic, bell pepper, jalapeño, and spices. Cook for another 3-4 minutes, until fragrant. Pour in the fire-roasted tomatoes, beans, and vegetable stock. Bring the pot to a boil then reduce the heat to low and simmer uncovered for 10 minutes. Stir in the dark chocolate if using and season generously with salt, adding more to taste if needed. To serve, divide the soup among bowls and top with tortilla strips, avocado, chopped cilantro, and a squeeze of lime juice.

Servings: 6
Serving Size: about 1 1/2 C.

Calories: 290
Fat: 8 g
Fiber: 11 g
Protein: 12 g

Beef and Bean Sheet Pan Quesadilla

January 18, 2026 Kristen

Beef and Bean Sheet Pan Quesadilla

13 (8 to 10-inch) flour tortillas

1 lb. ground beef

1 (16 oz.) can refried beans

1 (1 oz.) package taco seasoning

3 C. shredded Mexican style cheese

Softened butter, for greasing the pans

For Serving:

guacamole

sour cream

pico de gallo

cilantro

Preheat oven to 425°F. Coat the inside of a 18×12 rimmed sheet pan with butter, making sure to cover completely. Lay 10 tortillas on the sheet pan, starting with the corners and overlapping a bit to cover the entire pan, leaving about two inches hanging over the edge of the pan. Brown ground beef and then stir in the taco seasoning and refried beans. Stir to combine well. Spread ground beef mixture over tortillas in the sheet pan. Sprinkle evenly with the shredded cheese. Lay three tortillas down the middle of the pan. Fold edges of the tortilla left hanging over the pan to cover completely. Use a toothpick to hold the edges in place, if needed. Butter the bottom side of a second rimmed sheet pan. Remove the toothpicks and place on top of the tortillas, buttered side down, pressing it down just a bit. Bake for 30 minutes. Remove top sheet pan and let bake for another 5 minutes or until golden brown all over the top. To serve, cut into squares and serve with your favorite quesadilla toppings.

Las Primas Empanada de Choclo con Queso

December 14, 2025 Kristen

Las Primas Empanada de Choclo con Queso

¼ C. Butter

1/3 C. Flour

2 C. Vegetable Stock

1 C. Onion, diced small

1 C. Choclo (corn)

1 C. Queso Fresco

½ tsp. Turmeric

½ tsp. Salt

Melt butter and cook onion until translucent. Add turmeric. Slowly add flour. After incorporated, slowly add stock and mix well until mixture thicksn and there are no lumps. Then add salt, cheese and choclo. Mix well. Bake in oven for about 40 minutes until golden.

Las Primas Lomo Saltado

December 13, 2025 Kristen

Las Primas Lomo Saltado

1 lb. Sirloin Steak cut into thin slices

2 cloves Garlic, minced

salt and Pepper to taste

3 T. Vegetable Oil

1 small Red Onion, cut into sliced

2 Tomatoes, cut into thick Slices

2 T. Soy Sauce

3 T. Red Wine Vinegar

½ C. fresh Cilantro, coarsely chopped

2 C. Potatoes or French Fries

White Rice, for serving

Season beef with garlic, salt and pepper. Put wok over very high heat. Stir in oil and cook the meat, a few slices at a time, so it browns and the meat doesn’t steam. Cook each batch about 2 minutes. Stir in onion and tomato and cook, stirring, 2-3 minutes. They should still be crunchy, not mushy. Stir in soy sauce and vinegar down sides of wok or pan. Mix everything and taste for seasoning. Add cilantro, and serve with potatoes and rice.

Servings: 4
Serving Size: about 1 1/4 C. (rice not included)

Calories: 388
Fat: 21 g
Fiber: 3 g
Protein: 27 g

Portuguese Bolinhos de Laranja “Little Orange Cakes”

December 12, 2025 Kristen

Portuguese Bolinhos de Laranja “Little Orange Cakes”

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

grated zest of 2 oranges

4 eggs

1 1/4 cup sugar

1 cup fresh orange juice

1 cup unsalted butter, melted

1 teaspoon vanilla

Sanding sugar

Preheat oven to 350F. Grease 2 muffin pans. In a bowl combine flour, baking powder, salt and orange zest. In a separate bowl combine eggs and sugar and beat with an electric mixer for 3 minutes or until the eggs are pale yellow and fall in ribbons. Stir in orange juice, butter and vanilla until well combined. Stir in the dry ingredients until just combined. The mixture will froth a little. Pour the batter into the muffin cups filling them 3/4 of the way up. Bake for 13-14 minutes or until the edges start to brown. Sprinkle the top of each cake with some sanding sugar and return pans to the oven. Turn the oven off and leave them in there for 2 minutes. Allow the pans to cool 5 minutes then run a knife around the edge of each cake and gently unmold. Let the cakes cool completely.

Low Carb Huevos Rancheros

June 25, 2025 Kristen

Low Carb Huevos Rancheros

½ cup olive oil

1 (4 oz.) white onion, minced

2 garlic cloves, minced

2 fresh jalapeños, minced

2 cups (1 lb) crushed tomatoes

2 tsp salt, or to taste

1 tsp pepper, or to taste

8 eggs

½ cup shredded queso fresco

4 T. fresh cilantro, chopped

1 (7 oz.) avocado, sliced

Heat one third of the oil in a saucepan over medium heat. Add the jalapeños cooking until they becomes slightly tender. Then add the onion and garlic, and cook stirring until the onions start to become translucent. Pour in the tomatoes and lower the heat. Simmer covered until the tomato is cooked through and the mixture has reduced to a thick sauce. Season with some of the salt and pepper to taste, remove it from the heat and set aside. Heat the remaining oil over medium temperature in a frying pan. Fry the eggs one at a time until the white has set and the egg has a crispy edge and runny yolk. Sprinkle the eggs with a bit of salt and pepper. Serve the eggs on the tomato sauce, and garnish with the queso fresco and cilantro. Serve with avocado on the side

Servings: 4
Serving Size: 2 eggs with sauce and avocado

Calories: 559
Fat: 48 g
Fiber: 6 g
Protein: 19 g

Carne Asada

March 3, 2025 Kristen

Carne Asada

1 ½ lbs flank steak

⅓ cup olive oil

3 limes, juiced (about 6 tablespoons juice)

4 garlic cloves, minced

½ cup fresh cilantro, chopped

1 teaspoon cumin powder

½ teaspoon chili powder

salt and pepper, to taste

Whisk all of the oil, lime juice, garlic, cilantro, cumin, chili powder, salt, and pepper together in a bowl. Add the steak to a glass or non-reactive baking tray and pour the marinade on top. Ensure both side of the steak are well coated, cover the baking tray with plastic wrap and marinate for 1 to 4 hours. Alternatively, you could marinate in a plastic bag. Heat a grill on medium-high heat. Add the carne asada and cook for 5 to 7 minutes on each side. Remove the steak to a cutting board and let it rest for another 5 minutes. Using a sharp knife, slice the carne asada at an angle against the grain. From there, you can further chop the carne asada into smaller pieces, if you’d like.

Mexican Potato Casserole

February 17, 2025 Kristen

1 lb. lean ground beef

1 medium onion, diced finely

4 large potatoes, thinly sliced

1 C. corn kernels

1 packet of taco seasoning

2 C. of grated mozzarella cheese

1 C. salsa

Salt and pepper

Preheat oven to 200 degrees Celsius. Thinly slice your potatoes and add to a large pot of salted boiling water for around 10 minutes to soften. Add a T. of oil to a large, heated frying pan. Fry onion until soft, before adding the mince. Once the mince is browned, stir in corn, then add taco seasoning and allow to simmer for 10 to 15 minutes (follow instructions on the taco seasoning). Stir through salsa until well combined. Layer softened potato slices along the bottom of a large casserole or baking dish and season with salt and pepper. Add a layer of mozzarella cheese over the potatoes. Add the taco and salsa mince mixture on top. Add a layer of mozzarella cheese on top. Cover baking dish with aluminum foil and bake in the oven for around 35 minutes. Then remove foil, sprinkle with chopped shallots and bake for a further 15-20 minutes, or until cheese is browned. Serve with guacamole and sour cream, or with a side salad. Enjoy!

Servings: 6
Serving Size: about 1 1/2 C. (1/6 of casserole)

Calories: 515
Fat: 19 g
Fiber: 7 g
Protein: 30 g

El Tiempo’s Green Sauce

January 12, 2025 Kristen

El Tiempo’s Green Sauce

8 to 10 tomatillos (1 pound), husks peeled

1 poblano pepper

2 garlic cloves, peeled

2 tablespoons fresh lime juice (1 large lime)

2 large Haas avocados, halved, peeled and pitted

1 cup sour cream

1/4 cup cream cheese

3 tablespoons fresh cilantro sprigs

2 teaspoons kosher salt

Preheat the oven broiler. Meanwhile peel the husks off the tomatillos and rinse them in water and dry them. Tomatillos look like small green tomatoes but they have a brighter and slightly citrus flavor. They have a paper like husk that you need to remove before roasting them. Place the tomatillos, poblano pepper and garlic cloves on a sheet pan and roast them on the second highest oven rack until the skin is charred on all sides. After the skin begins to char on one side (about 4 to 5 minutes) flip them over to finish. Take your tomatillos and poblano pepper out. Then you want to sweat them so they are easy to peel. You can do this by putting them in a bowl and covering it with plastic wrap or placing them in a plastic or paper bag and sealing it to trap the steam in. After five minutes they will be ready to peel. A step by step picture of how this salsa or green sauce comes together. Roasting the tomatillos is what really makes this salsa. It gives the tomatillos a slightly sweet but earthy flavor that I prefer when it comes to making homemade salsa. The poblano pepper adds just a touch of heat but it isn’t overpowering or spicy. Remove the stem and seeds from the poblano pepper. Place the peeled tomatillos and poblano pepper in a food processor and pulse until they are chopped like a chunky salsa. Add in the lime juice, avocado halves, sour cream, cream cheese, cilantro and salt. Blend the salsa until it is smooth and creamy. If you are not serving it immediately then cover the top surface with plastic wrap to keep the air out and refrigerate it. It will keep up to two days in the fridge. Now if I could only give you a taste, you would understand why this green sauce is my all time hometown favorite. There are few things that make me happier than eating green sauce and tortilla chips. If you are looking for something delicious to make this holiday weekend then you need to try this avocado tomatillo salsa. El Tiempo’s green sauce is summer party food at its best.

Servings: 18
Serving Size: 1/4 C.

Calories: 74
Fat: 6 g
Fiber: 2 g
Protein: 1 g

Carne Asada Flautas

January 10, 2025 Kristen

Carne Asada Flautas

1 medium yellow onion (may use white), peeled and quartered, about 1 1/2 cups

1 lb marbled beef (I used chuck steak), trimmed and roughly chopped

1/2 – 1 tsp Chile powder, your choice (I used Hungarian paprika)

1 tsp table salt

1 tsp cumin

1 tsp granulated garlic

20-30 corn tortillas

cooking oil (corn, sunflower, canola, peanut etc)

In the bowl of a food processor, place onion quarters and pulse 5-10 times, until diced. Set aside. In the bowl of the processor, add the beef and pulse 5-10 times until it is roughly ground, set aside. In a large skillet (I like cast iron), heat over medium high heat. Add 3 tbs of the cooking oil. Add onions and stir frequently. Cook until soft and they begin to char. To the skillet add the spices and stir. Add beef, stir again. Keep cooking and stirring until beef is cooked through. Set aside to cool. In a kitchen towel, place the tortillas, wrap and place in microwave. Cook for 30 seconds. On a prep surface, take one tortilla out (keep the rest covered), place a heaping tablespoon of beef and onion filling on one edge. Roll tightly and place with seam side down on a rimmed baking sheet or plate. Continue until the rest of the tortillas are filled. Wipe the skillet clean, add enough oil to make 1/4-1/2 inches of oil deep. Heat over medium-high heat. When you place a small piece of tortilla in the oil and it bubbles immediately, you are ready to fry the flautas. Carefully place five flautas at a time in the oil, seam side down. After one or two minutes, carefully flip over with tongs. Cook for another 2 minutes or so or until they are golden brown. Remove from pan, drain the oil for a few seconds before placing on paper towels to drain. Place another layer of paper towels and cook the rest of the flautas in the same manner. Serve with optional ingredients such as sour cream, salsa, guacamole or queso.

Puerto Rican-Style Green Rice with Tomatillos

January 9, 2025 Kristen

Puerto Rican-Style Green Rice with Tomatillos

6 large tomatillos (about 3/4 pound), husked, stemmed, and rinsed under warm water to remove stickiness

About 1 cup water

1/4 cup finely chopped fresh cilantro

1 Tbsp finely chopped jalapeno chili (optional)

1 Tbsp extra-virgin olive oil

2 large cloves garlic, finely chopped

1/2 tsp salt, plus additional, to taste

1 1/4 cups long-grain white rice

1/4 cup mild or medium tomato salsa, preferably chunky style

In a medium stockpot or large saucepan filled with boiling water, add the tomatillos and cook until soft, about 5 minutes. Drain. Transfer the tomatillos to a food processor fitted with the knife blade, or to a blender; process until smooth and pureed. Add enough water to the tomatillos to measure 2 1/2 cups total. In a medium deep-sided skillet with a lid, combine the tomatillo mixture, cilantro, chili (if using), oil, garlic, and salt; bring to a boil over high heat. Stir in the rice, cover, and reduce heat to low; simmer until all the liquid is absorbed, about 20 minutes. Remove from heat and stir in the salsa and additional salt, if necessary. Let stand, covered, 5 minutes; fluff with a fork and serve.

Servings: 6
Serving Size: about 3/4 C.

Calories: 185
Fat: 3 g
Fiber: 2 g
Protein: 4 g

Carne Asada Mulitas

January 7, 2025 Kristen

Carne Asada Mulitas

1 lb of flank steak, diced

2 tsp black pepper

1 tsp salt

1 large onion, peeled and diced

Oil for frying

32 small corn tortillas

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16 oz monterrey jack or quesadilla cheese

Optional Garnishes

Sour cream

Salsa

tap here

Cotija cheese

Cilantro

In a medium mixing bowl, toss the diced steak and onions with salt and pepper. On a rimmed baking sheet, spread steak and onion mixture into a thin layer. Place under broiler and cook until the meat is well browned and slightly crispy. In a large skillet or griddle, place 3 Tbs cooking oil and heat over medium heat. Add 4 corn tortillas at a time if they will fit. Cook until golden brown, flip over two of the tortillas. On these two add the steak mixture, top with cheese. Then top with the two remaining tortillas, cooked side down. Continue cooking until well browned. Flip over and cook the remaining side of the mulita. You should have cooked each tortilla on both sides by now. Repeat until all is cooked. Garnish as desired.