Another must on my list when making raspados is Almíbar de Piña (pineapple syrup).  Almíbar de Piña is hands down my favorite fresh fruit almíbar.  Not only is it sweet and delicious served on it's own, but it's also super versatile and can be served in a number of ways.  You can serve your Raspado de Piña with a little Almíbar de Coco (coconut syrup) for a tropical Piña Colada.  Didn't make Almíbar de Coco?  That's okay. You can still have a Piña Colada Raspado by either topping it with a little cream of coconut OR for a grown-up raspado, add a shot or two of Malibu Rum! (Yum!)  But our favorite way to eat a Pineapple Raspado is as a Diablito de Piña, with a squeeze of lime juice and a sprinkling of spicy lime-chile powder. (Double yum!)


Almíbar de Piña
(Pineapple Syrup)

Ingredients:
  • 1 pineapple, peeled, cored, and finely chopped
  • 2 cups water
  • 5 cups sugar
  • Limes (optional) 
  • Lime-chile powder (I use Tajin) (optional)
  • Coconut Syrup (optional) 

Directions:
In a large saucepan, combine the chopped pineapple with the water and sugar.  Bring to boil over high heat.  Immediately reduce heat to low and let simmer for 15 to 20 minutes.  Let cool to room temperature.  Spoon 4 to 6 tablespoons of Almíbar de Piña over 1 cup of shaved/crushed ice.  For a Diablito de Piña, squeeze the juice of half a lime over the syrup and sprinkle top with lime-chile powder.  Enjoy!!!



Stay tuned tomorrow for the last of our #RaspadosWeek recipes!  And don't forget to share your raspado recipes in our #RaspadosWeek Linky.

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Pineapple Raspado (de Piña) #RaspadosWeek

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Raspados aren't just for kiddies to enjoy.  There are grown-up versions made with either tequila, vodka, whiskey, and rum, as well as liqueurs like kahlua, Irish cream, and my personal favorite...Rompope (Mexican eggnog).  

 I still remember the first time I tried a Raspado de Rompope.  I was about 13 years old and was visiting family with my grandparents in San Luis, Sonora.  As soon as I heard the raspado cart's bell ringing in the distance, I ran outside to order my favorite raspado.  But before I could order, my cousin Pedro, who was about the same age as me, ordered 3 raspados de rompope: one for him, one for me, and one for Pedro's little sister Lety.  I knew Rompope had alcohol in it, so I felt kind of naughty ordering it.  I was after all only 13 years old.  I was way too young to be drinking.  I thought we'd be sneaky and eat our raspados outside, so the adults wouldn't see that we were consuming alcohol.  But my cousins just walked in the door like it was the most normal thing in the world for kids our age to be drinking.  And none of the adults said anything,  even though my cousins had totally ratted us out by telling them we were having Raspados de Rompope.  Well, after that I just felt so cool and sophisticated, because there I was only 13 years old and drinking something made with rum.

25 years later, it's still one of my favorites.  Rompope is so rich and creamy on it's own, I love to just pour it over some shaved ice for a super easy Raspado de Rompope.  It's not as sweet as most syrups, but you can easily remedy that by drizzling a little sweetened condensed milk on top.  But if you're craving something a little sweeter, you can turn your favorite Rompope into an almíbar (syrup).  Like yesterday's coconut syrup, Almíbar de Rompope is milk-based.  But instead of using whole milk, which can sometimes curdle if you're not careful, I use a can of evaporated milk, which I think adds even more creaminess to the almíbar.

We still have 2 more days to go of #RaspadosWeek, so be sure to tune in for more raspado recipes.  Tomorrow I'll be sharing a fruity almíbar that you can serve a number of ways.  And on Friday, I'll have another grown-up raspado made with tequila!  Stay tuned.


Almíbar de Rompope 
(Mexican Eggnog Syrup)

Ingredients:
  • 1 can (14 oz.) evaporated milk
  • 1 cup rompope 
  • 2 cups granulated sugar
  • Sweetened condensed milk (optional) 

Directions: 
In a medium saucepan mix together the evaporated milk with the rompope and sugar.  Simmer over low heat, stirring occasionally, for 10 to 15 minutes.  Remove from heat and let cool to room temperature.  Spoon 4 to 6 tablespoons of almíbar de rompope over 1 cup of shaved/crushed ice. Drizzle top with a little sweetened condensed milk. Enjoy!!!


If you have a raspado recipe you would like to share, don't forget to add it to our #RaspadosWeek Linky!

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Almíbar de Rompope (Mexican Eggnog Syrup) #RaspadosWeek

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Before we continue on with this #RaspadosWeek celebration, I need to let you in on a little secret...One can not simply make just one flavor of almíbar (syrup) for raspados.  If you make one flavor syrup, then you have to make another flavor too, because you can't imagine the one flavor syrup without the other.  And if you make those two flavored syrups, you're also going to have to make that other flavor syrup, because really if you're going to make raspados, you might as well make everyone's favorite.  Then before you know it, you're fridge is filled with at least 8 different kinds of syrup because once you start craving one flavor of raspado, you want them all.

That's exactly what happened to me last week.  I started with just the Flor de Jamaica (hibiscus flower) syrup.  When Hubby saw what I was making he said, "Ooohhh!  You're going to make nieves raspadas!  Well, if you make Almíbar de Jamaica, you HAVE to make Almíbar de Coco too."  This from the man who claims he doesn't like coconut.  (Unless it's Coconut Pie!)

I happen to love Coconut Syrup as much as Hubby, so it wasn't a problem.  Unlike the hibiscus flower and coffee syrups, Almíbar de Coco is milk based, which adds an extra creaminess to the syrup.  Seriously, this syrup is so rich and creamy, you want to eat it with a spoon as if it were a pudding.

What are your favorite raspado flavors?


Almíbar de Coco para Raspados
(Coconut Syrup)

Ingredients:

  • 1 cup sweetened shredded coconut
  • 1 cup milk
  • 2 cups granulated sugar

Directions:
Combine the coconut, milk, and sugar in a medium saucepan.  Simmer over low heat, stirring occasionally, until mixture starts to bubble.  Remove from heat and let cool to room temperature. Spoon about 4 tablespoons of the coconut syrup over 1 cup of shaved/crushed ice.  Enjoy!!! 


Don't forget to tune in tomorrow for another #RaspadosWeek recipe.  I'll give you a hint...it's just for grown-ups!

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Coconut Raspado #RaspadosWeek

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To celebrate that summer is officially here, I am dedicating this week to one of my favorite summertime desserts...Raspados (aka Nieves Raspadas/Raspas/Snowcones).  And because I love a party, I'm turning #RaspadosWeek into a Linky Party.  If you have a blog and have posted (or will be posting) a raspado recipe, I'd love for you to share it in the Linky located below this post.  Also feel free to share your raspado recipes on your favorite Social Media sites using the hashtag #RaspadosWeek.

Now onto the first recipe for #RaspadosWeek...

Because it's Monday and because we could all use a little boost to help us get through the day, the first recipe I'm sharing for #RaspadosWeek is Nieve Raspada de Cafe (Coffee Raspado).  Made with coffee and cinnamon, the coffee syrup tastes like Cafe de Olla (Mexican coffee).  And with a little sweetened condensed milk drizzled on top, it tastes just like Cafe con Leche.   



Almíbar de Cafe for Nieve Raspada(Coffee Syrup)

Ingredients:
  • 1 cup water
  • 2 cups granulated sugar 
  • 2 to 3 tablespoons instant coffee granules (regular or decaf) 
  • 1 (3-inch) cinnamon stick
  • Sweetened condensed milk

Directions:
Dissolve the instant coffee granules and sugar in the cup of water in a medium saucepan.  Bring to a boil over medium heat.  Immediately reduce heat to very low and continue simmering, stirring occasionally, for 10 to 15 minutes.  (Do NOT leave syrup on stove unattended! It will spill over creating a hot, sticky mess on your stove.) Remove from heat and let cool to room temperature.  Spoon 4 to 5 tablespoons of coffee syrup over 1 cup of shaved/crushed ice.  Drizzle top with sweetened condensed milk.  Enjoy!!!


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Nieve Raspada de Cafe (Coffee Raspado) #RaspadosWeek w/ Linky

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Will Smith (famous actor/rapper) once said, "It's summer, summer, summertime!  Time to sit back and unwind."  Well, I can't think of  better way to unwind (with the kiddies) on a hot summer afternoon than with a cool and refreshing icy treat .   My good friend and partner-in-crime Girlichef couldn't agree more, because she chose Nieves as our theme for this month's edition of She Made/Ella Hace.  

Heather (girlichef) made us a grown-up treat...a Lemon Drop Granita made with vodka!  But whenever I think of summer and icy treats, I think of the summers I spent when I was 4, 5, and 6 years old in San Luis, Sonora and Nieves Raspadas (snow cones), also known as Raspados.  I don't remember eating much else, besides my beloved Huevos con Chorizo, all summer long.  I must've eaten at least 3 nieves raspadas a day.  And who could blame me?  Nieves Raspadas are sweet, cool, and refreshing, and they were just the thing to help a little kid beat the glaring heat of the Sonoran desert.

Back then my favorite almíbares (syrups) for nieves raspadas were strawberry and tamarindo.  To this day, I still love those two flavors, but now that I'm all grown up I have a new favorite...Almíbar de Jamaica (Hibiscus Flower syrup).  It's sweet and kind of tart, with subtle floral undertones.  And it's such a pretty shade of bright magenta.

I love Nieves Raspadas SO much, I'm going to be dedicating a full week to them on the blog starting this Monday, June 24th.


Almíbar de Jamaica para Nieve Raspada
(Hibiscus Flower Syrup)

Ingredients:
  • 1/2 cup dried hibiscus flowers
  • 2 cups water
  • 4 cups sugar

Directions:
Combine the dried hibiscus flowers with the water and sugar in a medium saucepan.  Bring to a boil over medium-high heat.  Reduce heat to low and let simmer, stirring occasionally, for 15 to 20 minutes.  Remove from heat and let cool to room temperature.  Spoon 3 to 4 tablespoons of syrup over a cup of shaved or crushed ice.  Enjoy!!! 


Don't forget to visit Girlichef's blog to check out her Lemon Drop Granita.  And be sure to tune into my Cocina next week, as I'll be sharing more recipes for Nieves Raspadas.



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Almíbar de Jamaica (Hibiscus Flower Syrup) for Raspados {She Made/Ella Hace}

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Feliz Día del Padre!  Today for #SundaySupper we're celebrating Father's Day.  Since I happen to be married to one of the awesomest (yes, that a word in my dictionary) dads ever, I thought I'd share another of his all-time favorites...Chorizo Burgers!

But before I get into the recipe, I want to share a little something about my Hubby.  Like I said, he's an amazing father and a wonderful husband, but he's what you'd call a picky eater. (At least that's what he thinks.)  If prompted, he'll tell you he doesn't like cheese, pasta, seafood, chocolate, and a long list of other ingredients I can't remember at the moment.  But at the very top of his list is...CHORIZO!  (Gasp!)  He's lucky we were already married when he shared that little tidbit of information.  I couldn't believe my ears when he told me.  How could he not like chorizo?  I've been in love with the stuff since I first tasted it, way back when I was 4 years old.  It's how I learned to speak Spanish!

It wasn't easy, but I was determined not to let this chorizo thing affect our marriage.  We were newlyweds, which to me meant that I had a lifetime to change Hubby's mind about chorizo.  After a few months of marriage, I started to notice something else about my Hubby.  For a man who claimed to be such a picky eater, he sure spent a lot of time eating the very foods he claimed to not like, including chorizo.

Turns out Hubby's not as picky an eater after all!  Which is great, because otherwise we may not have ever discovered these tasty Chorizo Burgers.        

The base of this recipe is the Homemade Chorizo recipe from The Homesick Texan I shared a couple of years ago.  Don't let the words "homemade chorizo" intimidate you.  It's really not that hard to make.  The hardest part, for me, is waiting for the chorizo to set overnight to allow the flavors to intensify.  After that, all you have to do is shape the chorizo into patties, fry 'em up, top them with queso fresco and caramelized onions and you are good to go.  And if you want an even tastier burger, try topping your Chorizo Burger with a fried egg.  It is heaven on a hamburger bun!  


Chorizo Burgers
Chorizo recipe from The Homesick Texan by Lisa Fink

For the chorizo:
  • 2 dried guajillo chilies
  • 2 dried ancho chilies
  • 2 to 4 tablespoons apple cider vinegar
  • 1/4 medium onion
  • 4 cloves garlic
  • 1 pound ground pork (with at least 20% fat)
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • !/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon salt

For the burgers: 
  • 2 large onions, sliced
  • Queso Fresco, Manchego cheese, or mild cheddar
  • Hamburger buns
  • Eggs (optional, but highly recommended) 

Directions:
In a small skillet over high heat, toast the dried chilies on each side for about 10 seconds.  Fill the skillet with about 2 cups of water to cover the chilies.  Bring the water to a boil, then turn off heat.  Let the chilies soak for about 10 minutes or until really soft.  Remove the stems and seeds from the chilies. 

 Puree the chilies in a blender with the onion, garlic, and 2 tablespoons of the apple cider vinegar, adding more vinegar if necessary.  (The puree should be about the same consistency of ketchup.)  

 Add the chili puree to the ground pork, along with all of the spices and salt.  Mix well.  Cover with plastic wrap and refrigerate for atleast one hour.  (I recommend refrigerating the chorizo overnight, so the flavors have a chance to meld giving the chorizo a stronger, more intense flavor.)

Once your chorizo is made, but before you start on your burgers, let's caramelize some onions.  

 Heat 2 tablespoons of olive oil in a medium skillet over high heat.  Add the onion and saute for about 2 minutes, stirring constantly.  Reduce heat to low and continue cooking, stirring occasionally, until the onions have caramelized; set aside. 

 Now let's make some burgers! 

 Shape the chorizo into 6 patties.  Heat 2 to 3 tablespoons of vegetable oil in a large skillet or griddle over medium heat.  Brown the patties for 6 to 8 minutes on each side until completely cooked.  Top each patty with a couple of slices of queso fresco.    

Serve chorizo patties on a lightly toasted hamburger bun.  Top with caramelized onions and a fried egg.  Enjoy!!!



For more delicious Father's Day dishes, check out the #SundaySupper line-up.

Dad’s Favorite Main Dishes: 
Dad’s Favorite Appetizers and Sides: 
Dad’s Favorite Desserts
Come celebrate Father’s day with the Sunday Supper Team! We would love to have you join our Twitter #SundaySupper chat starting at 7:00 pm EST. Follow the #SundaySupper hashtag throughout the day to see the amazing recipes. We look forward to seeing you.  To join all you need to do is follow the#SundaySupper hashtag and share your favorite tips and recipes. Be sure to check out our #SundaySupper Pinterest board for more delicious recipes and photos.

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*Disclaimer: This post contains an Amazon Affiliates link.  If you click on the link and purchase something from Amazon, I earn a small percentage.  

Homemade Chorizo Burgers #SundaySupper

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This particular blog post has me envisioning a 1990's Calvin Klein-esque commercial shot entirely in black & white, with shots of scantily clad celebrity chefs (Hello, Tyler Florence!) swimming in a pool of milk, whispering the word "Obsession."  Because that's exactly what today's recipe is, my latest obsession...Fruity Oat Smoothies.  I drink one every. single. day.  Sometimes two.  And that's why girlichef and I agreed to make smoothies the subject of our latest installment of She Made/Ella Hace.

I've added a handful of oats to my smoothies before and loved them, but I was never obsessed with them like I am now.

This obsession of mine started a couple of months ago when my suegro's (father-in-law) doctor "suggested" that I make him an Oat Smoothie once a day.  I started out making a smoothie just for Don Chuy.  Then Hubby wanted one.  As did Hope (my 15 year old), who some days gets home from school before noon.  And well, seeing everyone else drinking a smoothie, I wanted one too.  

For this recipe I used strawberries, because that's what's in bloom right now and they're just too pretty to resist.  But I switch things up during the week and also make it with papaya, mango, and/or banana.  I really can't pick a favorite, because they're all absolutely delicious!    

What about you...What's your latest food obsession???


Licuado de Fresa y Avena
(Strawberry Oat Smoothie)

Ingredients:
  • 3/4 cup cold milk
  • 6 large strawberries
  • 2 tablespoons dried oats
  • 2 tablespoons sugar or honey
  • Ground cinnamon 

Directions: 
Puree the milk, strawberries, oats, sugar, and a dash of ground cinnamon in a blender cup until smooth and creamy.  (About 1 minute.)  Pour into glass; sprinkle top with more ground cinnamon.  Enjoy!!!


Don't forget to visit girlichef's blog to check out her Fruit & Oat Power Smoothie.



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Strawberry Oat Smoothie {She Made/Ella Hace}

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Happy Mother's Day!  I celebrated a few days earlier because here in Mexico El Dia de las Madres (Mother's Day) is always celebrated on May 10th, no matter what day of the week it falls on.

I spent the better part of the day locked in my bedroom hiding from the dust from the debris the construction workers working on my house were clearing out.  While I was in there I painted a few walls, rearranged the furniture, purged our old clothes and shoes, and then painted some of the furniture.  I know it doesn't sound like a great way to spend Mother's Day, but believe me it couldn't have been a better day.  It was actually one of the best Mother's Day I've ever had.

Of course, Hubby and the kiddies spoiled me rotten!  First they serenaded me with Las Mañanitas (a traditional celebration song sung at birthdays and holidays like Mother's Day).  Then they gave me breakfast in bed and showered me with hugs, kisses, flowers, handmade gifts, cards, drawings, and even more hugs and kisses.  Later in the day my suegro (father-in-law) bought lunch so I didn't have to cook.  Then the 7 of us went for a walk at la presa (our town's reservoir).  We visited Hubby's grandmother and an aunt who is visiting from the States.  And then Hubby and I had a romantic dinner together.  I definitely felt the Mother's Day love.

My favorite gift of the day, aside from the bedroom makeover, was a reversible wooden tabletop Hubby made for my food pics.  (Sigh!)  It's absolutely gorgeous! It's a lovely shade of coral-pink on one side, and natural wood on the other.  I couldn't have asked for a more perfect gift.  And the fact that Hubby made it for me, without me so much as hinting at it, is just icing on the cake whipped cream on the pie.

So to thank Hubby and the kiddies for giving me such a wonderful Mother's Day, and to try out my new tabletop, I whipped them up a sweet treat...Mini Coconut Pies.  Hubby and the kiddies aren't crazy about coconut as a garnish on cakes and pies, or anything else for that matter, but they do love Pay de Coco, because it's soft and creamy and tastes like Cocada (a traditional Mexican coconut candy).

It's a really easy pie to put together.  All you need for the filling is 3 ingredients: eggs, sweetened condensed milk, and shredded coconut.   If you don't want to bake a bunch of individual mini pies, you can bake it in a regular 9-inch pie plate.  I used Galletas Maria's for my cookie crumb pie crust, but you can use graham crackers, or you can use a ready made graham cracker crust.

If you like coconut macaroons, then you are going to LOVE these Mini Pays de Coco!


Pay de Coco 
(Coconut Pie)

Ingredients:

  • 1 packet Maria's cookies
  • 1/3 cup melted butter
  • 2 cups shredded sweetened coconut
  • 1 (14 oz.) can sweetened condensed milk
  • 3 eggs 


 Directions:
In a blender or food processor, grind the Maria's Cookies until very fine.  Or place the cookies in a large plastic baggie and flatten with a rolling pin until very fine.  Combine the cookie crumbs in a bowl with the melted butter; stir until well combined. 


Spoon 2 to 3 tablespoons of the cookie mixture into each of the mini-pie molds. (You'll get about 4 to 8 mini-pies depending on the size of your mini-pie molds.)  Press the cookie crumb mixture along the bottom and sides of the molds.  Refrigerate until ready to use.  


Puree 1 cup of the coconut with the sweetened condensed milk and the eggs, until smooth and creamy.  (About 2 minutes.)  Pour the puree into a medium bowl and stir in the remaining cup of shredded coconut.  Ladle the coconut mixture into prepared mini-pie molds.


Arrange on the mini-pie molds on a baking sheet.  Bake at 350°F for about 10 to 15 minutes or until the tops of the pie turn a light golden brown and the pie centers no longer jiggle when lightly shaken.  Let cool to room temperature.  Garnish with a dollop of whipped cream.


Enjoy!!!   



Receta en español 

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Mini Pays de Coco (Coconut Pie)

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Want to surprise Mom with something special this year for Mother's Day? A few of my very talented food blogging amigas and I have come together to bring you a free, bilingual (English/Spanish) ebook with 11 delicious brunch recipes to share with your mom.   


 


Brunch with Mom includes recipes by Ericka from Nibbles & Feasts, Maura from The Other Side of the Tortilla, Nicole from Presley's Pantry, Uchi of Latin Food Lovers, Vianney from Sweet Life, and yours truly.  

My two contributions to Brunch with Mom are this sweet Strawberry-Requeson Stuffed French Toast. 


And this flavorful Chile Relleno Quiche.


Did I mention that it was FREE???  Download Brunch with Mom today to surprise mom with a delicious treat this Mother's Day.


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Brunch with Mom: A Bilingual Recipe eBook for Mother's Day

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Before we get started on our Cinco de Mayo celebration, I want to take a moment to explain  my absence from the blog recently.  I know I haven't been hanging around here as much as we'd all like.  A lot of you have written in wondering where I've disappeared to.  I sincerely apologize for having disappeared without giving you any type of explanation.

The short and simple truth is that my suegro has been sick.  It's nothing deathly serious.  He suffers from severe depression and requires constant care.  My days have been spent looking after him, cooking for him, and making sure he takes his meds.  Little by little, he is getting better, even though he still has his bad days.  We've all had to make some adjustments, but I think we've finally settled into a routine.

So here I am ready to get back to doing what I love most...cooking & blogging.  And you know I can't resist a good fiesta, especially with my #SundaySupper amigos.

Today I'm sharing Paletas de Tamarindo.  They are a sweet, tangy, and super refreshing way to keep your cool at any fiesta.


Paletas de Tamarindo
(Tamarind Ice Pops)

Ingredients:
  • 8 to 10 oz. tamarind pods
  • 6 cups water 
  • 1-1/2 to 2 cups granulated sugar
Directions:
Peel the tamarind pods by removing the hard outer shell, the stems, and the strings.  If you have a hard time removing all that, don't worry, it'll all come lose once the tamarind has cooked.

In a medium saucepan, simmer the tamarind pods and the 6 cups of water for about 10 to 15 minutes.  This will soften the tamarind, making it easier to remove any shell, stems, or strings.  Using a potato masher, gently crush the tamarindo to break up the pulp.  Scoop out any seeds you see.  (I like to leave a few in there.)

Stir in the sugar; let tamarind juice cool to room temperature.

Pour the tamarind juice into plastic popsicle molds or small plastic cups.  (If using plastic cups, cover with aluminum foil and insert popsicle sticks in center of each foil-lined cup.  The aluminum foil helps to hold the popsicle sticks in place.)  Freeze for about 3 hours or until firm.  Enjoy!!!



For more festive recipes with a Mexican flair, be sure to check out what my #SundaySupper friends have cooked up!

Cinco de Mayo Appetizers & Sides {Aperitivos}:

Cinco de Mayo Main Dishes {Platos Principales}:

Cinco de Mayo Desserts {Postres}:

Cinco de Mayo Drinks {Bebidas}:

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Paletas de Tamarindo #SundaySupper #CincodeMayo

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