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Spicy Valentina hot sauce marinated grilled chicken topped with Manchego cheese and served on a toasted telera or bolillo roll with lettuce, tomato, and red onion.


Mexican Buffalo Chicken Sandwich - lacocinadeleslie.com

It's National Sandwich Day and I thought what better way than to share this saucy and delicious Torta de Pollo Valentina. It's like a grilled Buffalo Chicken Sandwich, but with a slight Mexican twist by using Salsa Valentina, a staple in many Mexican kitchens. Traditionally, tortas are served on a toasted telera or bolillo roll, but any sandwich roll will work.

Torta de Pollo Valentina - lacocinadeleslie.com

This torta is super easy to put together and can be ready in less than 30 minutes. You can marinate the chicken in the morning, before walking out the door, and it'll be ready to fry or grill when you get home. Once you try this Mexican buffalo chicken sandwich, you'll see why it's one of my go-to meals for when I need to get lunch (or dinner) on the table in a hurry.

Buffalo Chicken Torta - lacocinadeleslie.com


Yield: 6 to 8 servings

Torta de Pollo Valentina (Buffalo Chicken Sandwich)

prep time: 2 hourcook time: 30 MINStotal time: 2 hours and 30 mins
Spicy Valentina marinated grilled chicken topped with Manchego cheese and served on a toasted telera or bolillo roll with lettuce, tomato, and red onion.

INGREDIENTS:


  • 2 lbs. boneless, skinless chicken breast cutlets
  • 1 cup Valentina hot sauce, divided
  • Vegetable oil (for frying)
  • 1-1/2 to 2 cups shredded Manchego cheese
  • 6 to 8 telera or bolillo rolls
  • Mexican crema
  • Lettuce
  • Sliced tomato
  • Sliced red onion

INSTRUCTIONS:


  1. Arrange chicken breast cutlets in a large bowl or baking dish. Top with 3/4 cup of bottled Valentina hot sauce, stirring to combine, until the chicken is evenly coated. Cover with plastic wrap and refrigerate for at least 2 hours before using.
  2. Heat about 2 tablespoons of vegetable oil in a grill pan or large skillet over medium-high heat. Fry the marinated chicken, 4 to 5 pieces at a time, for about 5 minutes until golden brown. Turn chicken over, brush with a little of the remaining 1/4 cup of Valentina hot sauce. Top with about 3 tablespoons of shredded Manchego cheese. Cover grill pan and let chicken cook for 3 to 5 minutes until cooked through and light golden brown. Transfer chicken pieces to a heat-proof plate.
  3. Split open the telera or bolillo rolls. Toast in the same grill pan with 1 tablespoon of butter (optional) until light golden brown on both sides. Remove from heat. Spread cut sides of toasted rolls with Mexican crema. Layer lettuce, tomato, and onion on the bottom half of the roll. Top with 2 to 3 pieces of pollo Valentina and the top half of the roll. Serve with your favorite pasta salad or chips. Enjoy!
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Torta de Pollo Valentina (Buffalo Chicken Torta) #NationalSandwichDay

Mole Dulce is a delicious labor of love made completely from scratch with Mexican chocolate, dried ancho chiles, piloncillo, cinnamon, pumpkin seeds, and more.



Mole Dulce recipe - lacocinadeleslie.com

Mole is one of those traditional Mexican dishes in which no two recipes are alike. Every family has their own recipe on how to make each kind of mole. Yes, there are several types of mole that range from spicy to sweet, and also vary in color from Mole Amarillo to Mole Negro. One of my favorite moles, and also the first kind of mole I learned to make, is Mole Dulce. It's a sweet, velvety smooth sauce made with Mexican chocolate and a variety of ingredients.

How to make Mole Dulce from scratch - lacocinadeleslie.com

This recipe is a great starting point for those who have never made mole from scratch. Depending on my mood I sometimes add more ingredients like raisins, almonds, peanuts, or coffee, to add even more flavor to my Mole Dulce. I cook the chicken and make the broth from scratch to use in my Mole Dulce, but you can use canned chicken stock and a rotiserrie chicken to save time in la cocina. See tip below for directions on how to cook the chicken and make homemade stock from scratch.

Easy Mole Dulce with Chicken recipe - lacocinadeleslie.com


Yield: 6 to 8 servings

Mole Dulce

prep time: 15 MINScook time: 75 MINStotal time: 90 mins
Mole Dulce is a delicious labor of love made completely from scratch with Mexican chocolate, dried ancho chiles, piloncillo, cinnamon, pumpkin seeds, and more.

INGREDIENTS:


  • 1/2 cup vegetable oil (for frying) 
  • 1 bolillo roll, cut in 1-inch slices
  • 4 dried ancho chiles
  • 3 roma tomatoes, cut in quarters
  • 6 tomatillos, husks removed
  • 2 garlic cloves
  • 3 tablespoons unsalted pumpkin seeds
  • 1 (3-inch cinnamon stick)
  • 5 peppercorns
  • 5 whole cloves
  • 1 tablet Mexican chocolate (Ibarra or Abuelita brand)
  • 5 cups hot chicken broth
  • 1/3 cup piloncillo, grated
  • 3 lbs. cooked chicken
  • Toasted sesame seeds (optional)

INSTRUCTIONS:


  1. Heat 3 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Fry the bolillo slices in the oil until golden brown. Transfer fried bolillo slices to a large heat-proof bowl; set aside.
  2. Add 1 tablespoon of vegetable oil to Dutch oven, if necessary. Fry the dried ancho chiles for 1 to 2 minutes, until the chiles start to plump up. Transfer chiles to heat-proof bowl with the bolillo slices.
  3. Add 1 tablespoon of vegetable oil to the Dutch oven, if necessary. Fry the tomatoes and tomatillos until lightly charred and cooked through. Fry the garlic until light golden brown. Transfer to the heatproof bowl with the bolillo slices and ancho chiles.
  4. Toast the pumpkin seeds, cinnamon stick, peppercorns, and whole cloves for about 1 minute. Remove from heat. Transfer to heat-proof bowl with the other ingredients.
  5. Add the Mexican chocolate to the bowl with all of the fried ingredients. Pour in 4 cups of the hot chicken broth. Let soak for at least 10 minutes until the chiles have softened; remove stems from chiles.
  6. Working in batches, puree the bolillo slices, ancho chiles, tomatoes, tomatillos, garlic, pumpkin seeds, cinnamon stick, peppercorns, cloves, and Mexican chocolate with the chicken broth they were soaked in until smooth.
  7. Heat 2 tablespoons vegetable oil in the Ductch oven over low heat. Strain the puree into the hot oil, stirring with a wire whisk to prevent lumps from forming.
  8. Stir in the the remaining 1 cup of chicken broth and the grated piloncillo. Simmer over low heat, stirring occasionally, until the piloncillo has completely dissolved. Adjust seasoning, if necessary.
  9. Once mole sauce starts to boil, add the cooked chicken pieces and let simmer over low heat for 5 to 8 minutes until heated through. When serving, garnish mole with toasted sesame seeds, if desired. Serve with Mexican Rice and warm corn tortillas. Buen provecho!
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*To cook the chicken and broth from scratch, bring 3lbs. of bone-in skin-on chicken pieces to a boil with 16 cups of water, 1 medium onion, 3 cloves of garlic, 2 bay leaves, a handful of fresh cilantro, 1 tablespoon coarse salt, 1/2 teaspoon ground black pepper, and 1/2 teaspoon crushed oregano. Skim off any foam that rises to the top. Cover and reduce heat to low; let simmer for 60 to 90 minutes until chicken is tender.














Mole Dulce

Carne de Puerco con Chile is a classic Mexican dish, popular in Los Altos de Jalisco (the highlands of Jalisco), made with tender pieces of pork in a vibrant broth flavored with tomato, tomatillo, garlic, and chile de árbol.

Carne de Puerco con Chile recipe - lacocinadeleslie.com

Carne de Puerco con Chile was one of my suegra's (mother-in-law's) signature dishes--along with her Traditional Mexican Pozole Rojo and her Tostadas de Lomo (shredded pork tostadas)--and it was one of the first dishes she taught me how to make as a newlywed. Whenever she made it, my suegro (father-in-law) (who didn't like spicy food) would complain that the salsa/broth was too spicy, to which my suegra would respond that she had only added "un solo chilito!"

Whenever I made this dish during the four years that I was my father-in-law's caregiver, I was always sure to add un solo chilito (just one chile) to give the broth a little flavor without adding too much heat. Remembering that small detail about "un solo chilito" always brought a smile to my suegro's face, just as this dish always brings a smile to my family's face because it reminds them of my suegra.

The key to tender pieces of pork meat in your Carne de Puerco con Chile is to cook the pork meat first, then fry until golden brown before adding the homemade tomato and tomatillo salsa. For a more authentic Mexican flavor, like the kind you probably remember your abuelita (grandma) or tías  (aunts) making is to fry the pork in a little manteca de cerdo (lard), but you can also use vegetable oil. And finally, I add 8 dried árbol chiles which yields just the perfect amount of spice, but you can add as many or as few chiles as you'd like to fit your personal preference. Be sure to serve your homemade Carne de Puerco con Chile with plenty of Refried Beans, Ensalada de Nopales, and warm corn tortillas.

How to make Carne de Puerco con Chile - lacocinadeleslie.com


Yield: 8 servings

Carne de Puerco con Chile

prep time: 15 MINScook time: 1 hour and 45 MINStotal time: 1 hours and 60 mins
Carne de Puerco con Chile is a classic Mexican dish, popular in Los Altos de Jalisco (the highlands of Jalisco), made with tender pieces of pork in a vibrant broth flavored with tomato, tomatillo, garlic, and chile de árbol.

INGREDIENTS:


  • 2 lbs. pork stew meat, cut into bite-size pieces
  • 1/2 medium white onion
  • 4 garlic cloves, divided
  • 6 sprigs fresh cilantro
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 16 cups water, divided
  • 6 roma tomatoes
  • 12 tomatillos, husks removed
  • 8 dried árbol chiles
  • 2 tablespoons manteca (lard) or vegetable oil
  • Refried Beans
  • Ensalada de Nopales

INSTRUCTIONS:


  1. Bring the pork stew meat, onion, 2 cloves of garlic, cilantro, salt, black pepper, and 10 cups of the water to a boil in a Dutch oven over high heat, skimming off any foam that rises to the top. Cover and reduce heat to low; let simmer for about 90 minutes until the pork meat is tender.
  2. While the meat is cooking, prepare the salsa by bringing the tomatoes and tomatillos to a boil over high heat in a large saucepan with the remaining 6 cups of water; add the dried árbol chiles. Cover and reduce heat to low; let simmer for 10 to 12 minutes until the tomatoes are cooked through. Remove from heat and let cool slightly.
  3. Remove the cooked tomatoes, tomatillos, and árbol chiles with a slotted spoon and transfer to a blender cup; puree until smooth. Set aside.
  4. Remove the onion, garlic, and cilantro from the pork meat. Strain and reserve the pork broth. Return the pork meat to the Dutch oven over high heat and fry in the manteca or vegetable oil until golden brown. Stir in the tomato salsa and 2 cups of the reserved pork broth. Bring to a boil; season with salt to taste. Cover and reduce heat to low; let simmer for 20 minutes.
  5. To serve, ladle Carne de Puerco con Chile into bowls. Serve with a side of Refried Beans, Ensalada de Nopales, and warm corn tortillas. Enjoy!
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Comfort Food Classics: Carne de Puerco con Chile

Popular throughout the state of Jalisco, Carne en su jugo is a traditional Mexican soup made with thin-cut slices of steak, bacon, potatoes, and Hungarian wax peppers in a clear, but flavorful broth. It may seem like a very simple soup, but once you add all of the garnishes, this soup is transformed into a bowl of warm comfort. Like a big bear hug in a bowl.

There is no wrong way to make Carne en su Jugo. Some cooks might prefer to cook the soup with the Spicy Serrano Chile Salsa Verde and Frijoles de la Olla (cooked beans) already mixed in, but I prefer to make this soup the traditional way and serve the salsa and beans on the side along with the other garnishes.

Carne en su jugo recipe - lacocinadeleslie.com

Carne en su Jugo will forever me a soup that is near and dear to my heart. It was the first meal I ate when we arrived in Small Town, Mexico oh-so-many years ago. (It'll be 17 years next month.) After a day of traveling to a new country with two small children, I was nervous, anxious, tired and very hungry. Almost as soon as we walked into my in-laws' home, my sister-in-law Susi escorted us to the kitchen where she served us all a big bowl of soup.

It was at that very moment that I realized that it wasn't a dream and that we had actually moved to Mexico. A million thoughts and doubts raced through my mind as Susi topped our bowls with bits of chopped onion, serrano chiles, and cilantro. I had no idea what I was about to eat, but eating seemed like the perfect distraction to keep me from thinking about what we had just done.

As the first sip of this soul-warming soup made it's way down my throat, I felt comforted by the familiar flavors of the beef, bacon, salsa verde, beans, and cilantro. I knew at that moment that everything would be okay and that even though I was miles away from "home", Mexico wasn't all that foreign to me. Mexico had always been a part of my life: its culture, its traditions, and its amazing food.    


Carne en Su Jugo may have been new to me that fateful day almost 17 years ago, but now it's an old friend. And I will always remember and be thankful for the comfort it provided when I needed it most.

Yield: 8 to 10 servings

Carne en Su Jugo - Estilo Jalisco

prep time: 10 MINScook time: 45 MINStotal time: 55 mins
Popular in the state of Jalisco, carne en su jugo is a traditional Mexican soup made with thin-cut steak, bacon, potatoes, and Hungarian wax peppers in a clear, but flavorful broth.

INGREDIENTS:


  • 1 tablespoon vegetable oil
  • 8 oz. bacon, roughly chopped
  • 2 Hungarian wax peppers, thinly sliced
  • 2 lbs. thin-cut round steak, roughly chopped
  • 4 medium potatoes, peeled and diced
  • 8 cups water
  • 1 handful fresh cilantro
Garnishes:

INSTRUCTIONS:


  1. Fry bacon in vegetable oil over high heat in a Dutch oven or a 4 to 6-quart pot until golden and crisp. Add the Hungarian wax peppers and saute for 2 to 3 minutes until the chiles start to soften. Stir in the thin-cut steak; let cook for 5 to 7 minutes until meat is no longer pink. Season with salt. Immediately cover and reduce heat to low; let simmer for 5 minutes until the meat releases it's juices.
  2. Stir in the potatoes, water, and cilantro. Cover, turn heat back up to high and let soup come to a boil; season with more salt, if necessary. Reduce heat to low; let simmer for 20 to 25 minutes until the potatoes are tender.
  3. To serve, ladle carne en su jugo into bowls. Garnish with chopped onion, cilantro, and serrano chiles. Stir in desired amount of salsa verde and cooked beans. Top with a squeeze of fresh lime juice, if desired. Serve with plenty of warm corn tortillas. Enjoy!
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*This recipe was originally posted in May 2009, but I felt it deserved to be re-posted for this special occasion. 


Carne en su Jugo (Estilo Jalisco) #ThrowbackThursday

Garibaldi-Style Refried Beans is a delicious Mexican bean dish flavored with bacon, golden corn kernels, and spicy serrano chiles.

Garibaldi Refried Beans (with Corn & Bacon) - lacocinadeleslie.com

Garibaldi is the name of a popular restaurant in Guadalajara famous for its Carne en su Jugo (and its Guinness World Record for the fastest service ever). But that's not all Karne Garibaldi is famous for. They also serve this insanely delicious appetizer made with thick refried beans and golden corn kernels with a never-ending pile of homemade totopos (tortilla chips). And best of all, they offer unlimited refills on this irresistible bean dip.

Frijoles Refritos estilo Garibaldi (con maíz y tocino) - lacocinadeleslie.com

Just because I don't get to visit Guadalajara often doesn't mean that I can't enjoy this irresistible bean dish at home. And best of all, I get to put my own little spin on this famous appetizer. Traditionally, the refried beans are fried in a lot of manteca de cerdo (pork lard) which gives them a distinct flavor, but frying them up in a little bacon grease with pieces of crispy bacon adds even more flavor, if you ask me. And because I can't live without a little spice, I also fry up a finely chopped serrano chile with the bacon. If you're tired of making the same refried bean dish, you HAVE to try Garibaldi-Style Refried Beans. One bite and you'll be hooked!

Yield: 6 to 8 servings
Frijoles con Elote - lacocinadeleslie.com

Garibaldi Refried Beans

prep time: 10 MINScook time: 30 MINStotal time: 40 mins
Garibaldi-Style Refried Beans is a delicious refried bean dish flavored with bacon, golden corn kernels, and spicy serrano chiles.

INGREDIENTS:


  • 6 slices bacon, diced
  • 1/2 medium white onion, finely chopped
  • 2 serrano chiles, finely chopped
  • 1 (6 oz.) can golden corn kernels, drain
  • 4 cups cooked peruano or pinto beans
  • 1/2 cup bean broth
  • Salsa Macha (optional) 

INSTRUCTIONS:


  1. Fry the bacon in a large skillet over medium-high heat until fully cooked, but not crisp. Add the onion, serrano chiles, and corn kernels; sauté for 2 to 3 minutes until onion is translucent. Stir in the beans and bean broth. Let simmer until beans come to a boil; reduce heat to low. Mash the beans using a potato masher; season with salt to taste. Continue to simmer, stirring occasionally, until the beans have thickened slightly. Remove from heat. Serve wtih totopos (tortilla chips) or warm tortillas. For a spicy kick, top with a little Salsa Macha. Enjoy!
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Garibaldi Refried Beans (with Corn & Bacon)

This spicy homemade tomatillo salsa made with fiery serrano chiles is perfect for all your salsa needs. From taco Tuesdays and tostadas to soups, enchiladas, and everything in between.

Serrano Chile Salsa Verde recipe - lacocinadeleslie.com

This vibrant and spicy salsa verde--made with fresh tomatillos, serrano chiles, onion, garlic, and cilantro--was one of the first salsas I learned to make as a newlywed. And it is one of my favorite salsas that I always have in my fridge. Seriously, if you were to take a peek inside my fridge you would see that I have at least 5 different brands of bottled hot sauce, as well as an assortment of homemade salsas including my Salsa Macha (oil-based salsa made with chile de árbol and garlic), Chile de Molcajete (roasted tomatillo & árbol chile salsa), Mild Salsa Verde, Mild Tomato Salsa, and this Spicy Serrano Chile Salsa Verde. (Just to name a few.)

how to make salsa verde with serrano chiles - lacocinadeleslie.com

This hard-to-resist salsa can be served with just about anything. I love to serve it over quesadillas, tacos, and tostadas. You can stir it into soups or your favorite guisados like Nopales en Salsa Verde. Use it to make Salsa Verde Chilaquiles or Enchiladas. Or serve this deliciousness on it's own with a basket of homemade totopos (tortilla chips) and/or pork rinds. The possibilities are endless! Once you try this traditional Mexican salsa verde, you'll find yourself wanting to put it on absolutely everything.

Yield: 3 to 4 cups

Spicy Serrano Chile Salsa Verde

prep time: 5 MINScook time: 20 MINStotal time: 25 mins
This spicy homemade tomatillo salsa made with fiery serrano chiles is perfect for all your salsa needs. From taco Tuesdays and tostadas to soups, enchiladas, and everything in between.

INGREDIENTS:


  • 2 lbs. tomatillos, husks removed
  • 6 serrano chiles
  • 2 garlic cloves
  • 1/2 medium white onion
  • 8 cups water
  • 1 handful fresh cilantro (about 1 cup)

INSTRUCTIONS:


  1. Bring tomatillos, serrano chiles, garlic, onion, and water to a boil in a large saucepan over high heat. Cover and reduce heat to low; let simmer for 10 to 12 minutes until tomatillos are cooked through. Remove from heat and let cool slightly.
  2. Puree the cooked tomatillos, serrano chiles, garlic, and onion with 1 cup of the cooking water and the fresh cilantro in a blender until smooth. Pour salsa verde into a large bowl; season with salt to taste. Enjoy!
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Spicy Serrano Chile Salsa Verde

These crunchy Mexican tostadas topped with refried beans, queso fresco, and shredded chicken in a spicy homemade salsa verde topped with lettuce, pickled onions, and sliced radishes make for a simple and delicious dinner any night of the week.


Spicy Salsa Verde Chicken Tostadas recipe - lacocinadeleslie.com

This week our town is celebrating las fiestas patronales in honor of St. Michael's feast day (September 29th). It's one of the busiest and most important celebrations of the year for our small town. Because I don't want to miss out on the day to day festivities of las entradas, I am relying on the quickest and easiest recipes in my repetoire to feed my family, so we can avoid ordering out which can be rather costly for a family of six. If you follow me on Instagram, you know that I post daily "cook with me" videos in my Insta-stories showing the step-by-step process of the meals I prepare for my family. Today, I made these simple and delicious Spicy Salsa Verde Shredded Chicken Tostadas.


Easy shredded chicken tostada recipe with salsa verde - lacocinadeleslie.com

These Spicy Salsa Verde Chicken Tostadas are so easy to make! In the time that it takes the chicken breast to cook, you have more than enough time to prepare the rest of you ingredients, including making the Spicy Serrano Chile Salsa Verde from scratch. (Recipe will be posted tomorrow.) And if you really want to save time in the kitchen, you can use a store-bought rotisserie chicken in place of cooking the chicken on the stovetop. See what I mean? Súper fácil! (Super easy!)

Yield: 6 to 8 servings

Salsa Verde Chicken Tostadas

These crunchy Mexican tostadas topped with refried beans, queso fresco, and shredded chicken in a spicy homemade salsa verde topped with lettuce, pickled onions, and sliced radishes make for a simple and delicious dinner any night of the week.

INGREDIENTS:

For the shredded chicken filling:
  • 2 lbs. bone-in skin-on chicken breasts
  • 1/2 medium white onion
  • 2 garlic cloves
  • 6 to 8 sprigs fresh cilantro
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon vegetable oil
  • 1/4 medium white onion, diced
  • 1 cup Spicy Serrano Chile Salsa Verde
For the tostadas:
  • Tostada shells
  • 3 cups Refried Beans
  • 1-1/2 cups crumbled queso fresco
  • Shredded lettuce
  • Cebollas Encurtidas (pickled red onions)
  • Thinly sliced radishes
  • Spicy Serrano Chile Salsa Verde 
  • 1 cup queso cotija

INSTRUCTIONS:


  1. In a 4 to 6-quart Dutch oven or saucepan, bring the chicken, onion, garlic, salt, and black pepper to a boil with 8 to 10 cups of water over high heat. Cover and reduce heat to low; let simmer for 45 to 60 minutes until chicken is tender. Remove from heat; let cool slightly.
  2. Remove skin and bones from cooked chicken. Shred or roughly chop the chicken.
  3. Cook the refried beans in a medium saucepan over medium-high heat.
  4. Heat the vegetable oil in a medium skillet over medium-high heat. Saute the diced onion for 2 to 3 minutes until the onion is translucent. Stir in the shredded or roughly chopped chicken and the salsa verde. Let simmer until heated through.
  5. To assemble the tostadas, spread 2 to 3 heaping tablespoons of refried beans on each tostada shell. Top with 2 tablespoons of crumbled queso fresco and 2 to 3 heaping tablespoons of the salsa verde shredded chicken. Garnish with shredded lettuce, pickled red onions, sliced radish, Spicy Serrano Chile Salsa, and queso cotija. Enjoy!
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Spicy Salsa Verde Shredded Chicken Tostadas

These spicy serrano chiles sauteed with onion, garlic, lime juice, and jugo Maggi are perfect for spicing up your next taquiza (taco party) or cookout with family and friends.

Chiles Toreados - lacocinadeleslie.com

Chiles toreados is a spicy and delicious garnish for tacos, fajitas, and/or grilled meats made with fresh serrano chiles. Every evening, our friendly neighborhood taquero (who also happens to be my hubby's uncle) fires up his plancha (griddle) and immediately begins to saute sliced onions and serrano chiles in a little manteca (lard). The tantalizing aroma permeates throughout the neighborhood, letting everyone know that the taquería (taco stand) is open for business.

Sauteed Serrano Chiles Toreados - lacocinadeleslie.com

Traditionally chiles toreados are made with serrano chiles, but you can also make them with chiles güeros or jalapeños. And if you are unable to find Jugo Maggi Seasoning Sauce, soy sauce is a perfectly acceptable substitute.


Yield: 6 to 8 servings

Chiles Torreados

These spicy serrano chiles sauteed with onion, garlic, lime juice, and jugo Maggi are perfect for spicing up your next taquiza (taco party) or cookout with family and friends.
prep time: 5 MINScook time: 10 MINStotal time: 15 mins

INGREDIENTS:


  • 1 tablespoon vegetable oil
  • 12 serrano chiles
  • 1 large white onion, thinly sliced
  • 1 garlic clove, minced
  • Juice of 1 lime
  • 1 to 2 tablespoons jugo Maggi Seasoning Sauce

INSTRUCTIONS


  1. Heat vegetable oil in a medium skillet over medium-high heat. Sauté the serrano chiles and sliced onion, stirring occasionally, for about 6 to 8 minutes until the chiles are slightly charred.
  2. Stir in the garlic, lime juice, and jugo Maggi. Cover skillet and reduce heat to low. Let simmer until all of the liquid has evaporated and the chiles have softened slightly. Remove from heat. Serve with your favorite tacos, fajitas, or carne asada. Enjoy!
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Chiles Toreados

Add flavor and pizazz to your chicken salad with crisp Granny Smith apples, tart dried cranberries, and crunchy pecans.


Cranberry Chicken Salad - lacocinadeleslie.com

This cranberry chicken salad has been sitting in my drafts for a few months now, but I haven't really had a chance to post anything due to a translation project that came up in the middle of my A to Z Recipe Challenge (which I will be continuing soon) and took me about a month and half to finish. And then came some technical difficulties with my laptop. Ay, ay, ay! Thankfully, the problems seem to have been resolved, so I will be back to posting recipes regularly here in my cocina, three days a week. Woo-hoo! Thank you all so much for your patience and kind emails/messages asking where I've been and when I'll be back.

And now on to the recipe...


Chicken Salad with Apples and Cranberries - lacocinadeleslie.com

This chicken salad is one of my all-time favorites made with tender pieces of shredded chicken, crisp Granny Smith apples, tart dried cranberries, crunchy pecans, celery, red onion, and a mixture of mayonnaise and Mexican crema. It's one of those salads that can be prepared year round. During the hot spring and summer months, we like to eat this atop cruchy tostada shells or served on a bed of romaine lettuce or baby spinach leaves. During the holiday season I like to serve it as an appetizer atop crackers or as a filling for volovanes. And for sporting events or the kiddies' graduation parties, I serve it as a filling for cute little finger sandwiches.

Ensalada de Pollo con Arandanos - lacocinadeleslie.com

No matter how or when you serve this flavorful chicken salad, it is sure to become a family favorite!

You may have noticed that I've added a new printable recipe card to my posts this week. What do you think? Do you like them?


Yield: 8 servings

Cranberry Chicken Salad

prep time: 15 MINScook time: 3 hourstotal time: 3 hours and 15 mins
Add flavor and pizazz to your chicken salad with crisp Granny Smith apples, tart dried cranberries, and crunchy pecans.

INGREDIENTS:


  • 2/3 cup mayonnaise
  • 1/3 cup Mexican crema
  • 4 tablespoons granulated sugar
  • 4 cups shredded chicken
  • 1 medium red onion, finely chopped
  • 1 cup celery, finely chopped
  • 1 cup dried cranberries
  • 1/2 cup pecans, finely chopped

INSTRUCTIONS:


  1. Whisk the mayonnaise, Mexican crema, and granulated sugar in a medium bowl until the sugar dissolves completely.
  2. Mix together the chicken, apples, onion, celery, and dried cranberries in a large bowl. Season with salt and black pepper to taste. Cover and refrigerate for 3 hours before serving. Stir in the chopped pecans just before serving. Enjoy!
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Cranberry Chicken Salad