How To Make Duritos

I used to see large piles of these dried pasta like shapes, when I went shopping with my grandparents at the local Latino markets.  I had no idea what they were or how they were prepared.  And it wasn't until I married Hubby, that I found out.

They are indeed a dried pasta made from flour called DuritosDuritos are a very popular snack here in Mexico.  Kiddies of all ages love them.  Duritos come in assorted shapes and sizes.  The lighter colored duritos are actually made from potato flour, and once they are cooked, you can really sense the potato flavor.

Duritos are very easy to prepare.  All you have to do is carefully drop them in hot oil.  As soon as they hit the oil, they start to puff up.  Once they're all puffed up, they're done.

In a matter of seconds you can have a delicious snack! 



  • Duritos
  • Vegetable oil (for frying)
  • Lime wedges
  • Bottled Hot Sauce (I recommend Tapatio or Valentina brand)

Heat 1 to 2 cups of vegetable oil in a large skillet over medium high heat.

Carefully drop the duritos into the hot oil.

Remember, the duritos start cooking as soon as they hit the oil. Once they've puffed up, remove them immediately from the oil and place on a paper towel lined plate to drain any excess oil.

Serve as is or top with bottled hot sauce and lime juice.  Enjoy!



They say that the quickest way to a man's heart is through his stomach.  In most cases, it's been proven to be true.  But I also find that it's the easiest way to get my Hubby to do something for me that I don't want to do.

That's where today's recipe comes in.

Hubby loves Enfrijoladas.  There's nothing he wouldn't do to have them.  It reminds me of those commercials, "What would you do for a Klondike bar?"  But with Hubby it's more like "What would you do for an Enfrijolada?"

Enfrijoladas are very similar to Enchiladas, except their made with a creamy bean and roasted chile de arbol salsa. 

As I've mentioned before, I can't handle a lot of heat when it comes to chilies.  So, for this recipe I only used 3 chiles de arbol.  Just enough to give it a nice flavor and very little heat.  Next time I'll add another chile.  If you prefer more heat, go ahead and double the amount of chilies.  Just remember that the flavor of the chile intensifies once it's cooled down.



  • 1 to 1-1/2 pounds of pork shoulder roast, cut in large chunks
  • 1 small onion
  • 1 clove garlic
  • 1 sprig cilantro
  • Arbol chilies
  • 4 cups cooked beans
  • 4 to 5 cups bean broth, water or chicken broth
  • 1 cube chicken bouillon (I use Knorr Suiza)*
  • Corn Tortillas
  • Queso Fresco, crumbled (about 2 cups)
  • Chopped onion (optional)
  • Mexican Crema

Place the pork in a 4-quart saucepan with the onion, garlic and cilantro; season generously with salt and black pepper.  Fill the saucepan with just enough water to cover the meat and bring to a boil over high heat.

When the meat comes to a boil, reduce the heat to medium-low.  With a large spoon, skim off any white foam.  (You don't want a murky broth.)  Cover the saucepan and let the meat simmer until very little water is left in the saucepan and the meat is tender.  (About 90 minutes, depending on your stove.)  Shred the meat and set aside.

Once the meat has finished cooking, toast the chiles de arbol in a comal or small skillet for a couple of minutes or until the chilies turn a dark color.  Remove the stems and seeds.

In a blender, puree the beans, bean broth and chilies until smooth.  IF using beans that you just finished cooking, like I did, remember to cover the top of the blender with a kitchen towel to prevent burns and/or splatters.  

Heat 1 tablespoon of vegetable oil in a 2-quart saucepan over medium heat.  Pour the bean puree into the saucepan.  The bean puree should be the consistency of a creamy soup.  Add more broth if necessary.  Season with the chicken bouillon.  Cook until heated through. 

Heat 1 to 2 tablespoons of oil in a small skillet over medium heat. Fry tortillas in oil. (No more than 30 seconds per side.)  You want the tortillas to be pliable, not hard and crispy.  Frying the tortilla in oil ensures that it won't fall apart in the sauce.

Dip the tortilla into the bean sauce, making sure to let the extra sauce drain back into the pan.

Transfer tortilla to a plate.  Top tortilla with shredded pork, queso fresco and chopped onion.

Fold in half and transfer to a serving platter.

Top with more bean sauce, Mexican crema and queso fresco.  Serve with Mexican RiceEnjoy!!!



Name That Food!

Cue the kitschy game show music folks, because it is time to play everyone's favorite game...

Name. That. Food!


Unlike previous installments, I already know what today's mystery food is.  I just want to test your knowledge, before telling you all about it later this week. 

 Do you have any idea what this exotic looking food is? 


Cinnamon Tea & Shortbread Cookies

Tap. Tap. Tap.  Is anyone there?

I apologize for my extended absence.  Life got very busy with Thanksgiving, visiting in-laws, getting the house ready for the holidays and festivities, my in-laws 45th anniversary and of course, Christmas and New Years.

But it's a new year and I'm back to share more of my favorite recipes with you.

As promised, today is Cinnamon Twosday.  I love Cinnamon!  It's so festive and rich.  Perfect for the holidays and cold winter afternoons. 

Cinnamon Shortbread Cookies


  • 2/3 cup butter, softened
  • 2 cups flour
  • 1/3 cup sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon vanilla
  • 1/4 teaspoon salt
  • Cinnamon Sugar

Preheat oven to 350 F.  In a medium bowl, combine the butter, flour, sugar, ground cinnamon, vanilla and salt until the mixture forms a ball of dough.

Place dough on lightly floured surface.

Extend dough until 1/4-inch thick.

Dip a 2-inch round cookie cutter in flour, then cut out circles of dough.

Place on a lightly greased cookie sheet for 6 to 8 minutes or until light golden brown around the edges.

While the cookies are baking, prepare the Cinnamon Sugar by combining 1 cup of sugar with 1 tablespoon of ground cinnamon.

When the cookies are done baking, gently remove them from the cookie sheet.  Dip the cookies in the Cinnamon Sugar while still warm, making sure both sides are well coated.



If you're going to bake cookies, you might as well make some tea!

Te de Canela (Cinnamon tea) is my favorite.  It's comforting, soothing and when you sit down to enjoy a cup, all of your worries and cares just slip away.

Te de Canela is also one of the easiest teas to prepare.  If you have a few cinnamon sticks in the pantry, then you are minutes away from enjoying this heavenly cup of tea.

Te de Canela (Cinnamon Tea)


  • 4 cups water
  • 2 - 3 cinnamon sticks

In a medium saucepan, heat the water and cinnamon sticks over medium-low heat, until the water turns a golden amber color.

Remove the cinnamon sticks.  Pour into cups.  Sweeten with sugar (if desired). Serve with Cinnamon ShortbreadEnjoy!!!

(P.S.)  I apologize for the blurry pics.  I'm a little out of practice! :)