Ensalada de Esquites (Mexican Street Corn Salad) #AtoZrecipechallenge

All the flavor of traditional Mexican street corn in a cool, refreshing salad perfect for your next barbecue!

If you've never tasted a Mexican elote (corn on the cob), topped with a combination of Mexican crema, mayo, crumbled queso fresco, and Tajín, you are really missing out! It is a popular Mexican street snack that is impossible to resist.

Traditionally, Mexican street corn is served whole on the cob, but the corn can also be served sliced off the cob into a cup with all the toppings. When served in a cup, this dish is often called esquites or elote en vaso (corn in a cup). The corn is usually served warm, but it's also really good served cold and makes for a delicious salad perfect for a family cookout or barbecue.

Ensalada de Esquites 
(Mexican Street Corn Salad) 


Ingredients:

• 3 cups corn kernels, drained or defrosted 
• 1-1/4 cups queso fresco, crumbled
• 1/3 cup Mexican crema 
• 1/3 cup mayonnaise
• 1/4 cup Parmesan cheese 
• 1-1/2 tablespoons Tajín (chile lime powder)

Directions: 

Mix together the Mexican crema, mayonnaise, Parmesan cheese, and Tajín in a medium bowl. Stir in the corn kernels and queso fresco; season lightly with salt, if desired. Cover and refrigerate for at least 2 hours before serving. Enjoy! 

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05 April 2017

Ensalada de Esquites (Mexican Street Corn Salad) #AtoZrecipechallenge

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Discada #AtoZrecipechallenge

Discadas are a type of Mexican stir-fry that is traditionally prepared in a large disco (plow disc)--also known as a cowboy wok--over an open flame.

Continuing with my A to Z Recipe Challenge, today's recipe is brought to you by the letter D and this Discada Norteña. Discadas are a meat lover's dream made with a little bit of everything from bacon to spicy Mexican chorizo to steak, pork chops, ham, and hot dogs. There are also a few veggies like onion, bell pepper, serrano chiles, tomato, and garlic added to the mix. And to finish it all off we add Mexican beer and Clamato, with a splash of Worcestershire sauce and Jugo Maggi (a seasoning sauce also used to make Micheladas).

04 April 2017

Discada #AtoZrecipechallenge

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Cebollas Encurtidas (Pickled Onions) #AtoZrecipechallenge

Cebollas Encurtidas is a popular garnish for tacos and tortas (sandwiches) made with sweet red onion, tart lime juice, and spicy serrano chiles.

C is for cebollas encurtidas. Certain dishes require a particular garnish or topping. Such is the case with Cebollas Encurtidas (pickled onions). I can't imagine eating Tacos de Carnitas or a Torta Ahogada or Cochinita Pibil without a generous helping of pickled red onions on top. Recipes for Cebollas Encurtidas can vary from family to family. Our family's recipe is pretty simple as it only requires four ingredients, including salt. If you're not big on spicy food, feel free to omit the serrano chiles. Of if you prefer something spicier, substitute a fresh habanero pepper for the serrano chiles.

03 April 2017

Cebollas Encurtidas (Pickled Onions) #AtoZrecipechallenge

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Black Bean and Chorizo Pizza #AtoZrecipechallenge

Refried black beans, spicy chorizo, and pickled jalapeños give this pizza a tasty Mexican twist!

B is for Black Bean & Chorizo Pizza! The last time I made this pizza my family declared it to be their all-time favorite and the best pizza I've ever made.

02 April 2017

Black Bean and Chorizo Pizza #AtoZrecipechallenge

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Alambres Hawaianos #AtoZrecipechallenge

Made with sweet pineapple and sizzling strips of smoked pork chops, bacon, onion, and roasted poblano peppers topped with melted cheese these Alambres Hawaianos make for a delicious filling for tacos, burritos, or empanadas.

For the month of April I am participating in an A to Z Recipe Challenge, which means I will be posting a recipe for every letter of the alphabet. That's 26 recipes over the course of the next 30 days! I spent most of last month brainstorming ideas and planning ahead to bring you a variety of Mexican and Mexican-inspired dishes and desserts. Funny thing I noticed is that most of my recipe ideas, in both English and Spanish, usually start with the letter C or P. I wonder why that is?

To kick things off, today's recipe is brought to you by the letter A. A is for Alambres Hawaianos. Alambres are a traditional Mexican dish made with thin slices of grilled steak, pork, or chicken sauteed with bacon, onion, and bell pepper. Alambres are similar to what you know as fajitas, but alambres are also topped with oodles of melted cheese. Alambres Hawaianos are a fun twist to a classic Mexican recipe made with smoked pork chops, roasted poblano strips and chunks of sweet pineapple. Serve Alambres Hawaianos with warm corn or flour tortillas and top with a spicy Mexican salsa (like Chile de Molcajete or Salsa Taquera Roja).

Alambres Hawaianos 


Ingredients:

• 6 poblano peppers 
• 6 slices bacon, cut in 1-inch pieces 
• 2 lb. smoked pork chops, cut in thin strips
• 1 medium white onion, roughly chopped 
• 2 fresh serrano chiles, finely chopped (optional)
• 1 (14 oz.) can pineapple chunks, drained 
• 1-1/2 cups shredded Manchego or Chihuahua cheese 

Directions:
Heat a comal over high heat. Roast the poblano peppers, turning occasionally, until completely blistered and charred; remove from heat. Transfer roasted peppers to a plastic bag; cover and let sit for 10 minutes. Remove charred skin from peppers, along with the seeds and stems. Slice roasted peppers into thin strips.

Fry the bacon in a large skillet or Dutch oven over medium-high heat until golden and crisp. Remove cooked bacon with a slotted spoon to a paper towel-lined plate to drain excess grease. Add the smoked pork chops and let fry until completely cooked and lightly browned. Add the onions, serrano chiles (if using), poblano peppers, and pineapple chunks; season with salt to taste. Sauté for 10 to 12 minutes, stirring occasionally; remove from heat. Sprinkle cheeses over mixture. Cover and let sit for 5 minutes until cheese has completely melted. Serve with warm corn or flour tortillas. Enjoy!

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01 April 2017

Alambres Hawaianos #AtoZrecipechallenge

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Mexican Cauliflower Rice

Enjoy all the flavor of traditional Mexican rice in this healthy and delicious cauliflower rice dish.

Cauliflower rice recipes are all the rage on Pinterest, and I totally jumped on the bandwagon because I love finding new ways to add more veggies to my family's diet. And I knew just the rice dish to recreate with cauliflower... Mexican rice.

15 March 2017

Mexican Cauliflower Rice

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Ceviche de Surimi (Crab Ceviche)

This refreshing crab ceviche with lots of fresh veggies, including cucumber and carrot, is perfect for Lent Fridays or a light warm-weather meal.

Ceviche is another of my go-to recipes for Lent Fridays. I have so many ceviche recipes in my repertoire, that I could easily serve a different Mexican ceviche for each Friday of Lent. Some of my favorites include: Soy Ceviche, Shrimp Ceviche, Cauliflower Ceviche, Cabbage Ceviche, traditional fish ceviche, a Mushroom Ceviche that non-mushroom lovers actually love (recipe coming soon), and this Ceviche de Surimi (imitation crab ceviche).

While most ceviches have a few key ingredients in common--like onion, tomato, cilantro, green chiles, and oodles of lime juice--I like to add a few extra ingredients to certain ceviches to make them extra special. For example, adding shredded carrot and diced cucumber help make this Crab Ceviche even more refreshing.

What's your favorite kind of ceviche?

Ceviche de Surimi
(Crab Ceviche)


Ingredients: 

• 1 lb. imitation crab meat, chopped 
• 2 roma tomatoes, finely chopped  
• 2 medium carrots, peeled and shredded 
• 1 medium cucumber, seeded and finely chopped 
• 2 serrano chiles, finely chopped 
• 1/2 medium red onion, finely chopped 
• 1/2 cup cilantro, finely chopped 
• 1 cup fresh lime juice 
• 3 ripe avocados 
• Tostada shells 

Directions: 
Combine imitation crab meat, tomatoes, carrots, cucumber, serrano chiles, red onion, and cilantro in a large mixing bowl. Stir in lime juice; season with salt to taste. Cover and refrigerate for at least 2 hours before serving for the flavors to blend.

Mash the avocados with a fork in a medium bowl; season lightly with salt. Spread 2 tablespoons of mashed avocado atop of a tostada shell. Spoon about 3 heaping tablespoons of crab ceviche on top of the mashed avocado. Enjoy!


Tip: Feel free to substitute 1lb. of real crab meat for the surimi. 

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10 March 2017

Ceviche de Surimi (Crab Ceviche)

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Buffalo Crab Dip w/ Salsa Valentina

Valentina brand hot sauce not only adds a spicy kick to this creamy crab dip, it also adds tons of flavor.

This spicy Buffalo Crab Dip is one of my family's favorites during Cuaresma (Lent). Made with surimi (imitation crab meat), cream cheese, Mexican crema, mayonnaise, and Salsa Valentina, this easy-to-make crab dip is creamy, delicious, and can be served a number of ways.

07 March 2017

Buffalo Crab Dip w/ Salsa Valentina

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Camarones con Rajas (Creamy Shrimp with Roasted Poblano Peppers) {She Made/Ella Hace}

Camarones con Rajas is a delicious Mexican dish that consists of plump shrimp in a creamy garlic sauce with strips of roasted poblano peppers.

For this month's installment of She Made/Ella Hace my friend Heather (from All Roads Lead to the Kitchen) and I are celebrating the first Friday of Cuaresma (Lent) with delectable seafood dishes. Heather is serving up Pan-Seared Salmon w/ Mixed Greens Pesto & Lentil Black Rice Salad over on her blog, and I am sharing my recipe for Camarones con Rajas .

02 March 2017

Camarones con Rajas (Creamy Shrimp with Roasted Poblano Peppers) {She Made/Ella Hace}

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Mexican Recipe Ideas for Cuaresma (Lent)

Ash Wednesday is the first day of Cuaresma (Lent). Cuaresma is the forty day period (Sundays not included) before Easter. For many of us living in Mexico, Cuaresma is a time when we refrain from eating meat on Fridays from now until Easter Sunday. Cuaresma is one of my favorite times of the year in Mexico because of the traditional Mexican dishes that are especially popular during Lent. Recipes like Capirotada (Mexican bread pudding), chiles rellenos, tacos de papa (potato), tostadas de ceviche (soy ceviche tostadas), and a plethora of seafood and egg dishes.

01 March 2017

Mexican Recipe Ideas for Cuaresma (Lent)

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Arroz con Crema y Elote (White Rice with Cream and Corn)

Flavorful white rice flavored with onion, garlic, golden corn kernels, and Mexican crema.

With Cuaresma (Lent) starting next week, I thought now would be a good time to share how to make Arroz con Crema y Elote. It is a popular side dish served at Mexican restaurants that specialize in seafood dishes. When my older kiddies were little and going through their picky eater stage, whenever we went to eat at our favorite mariscos restaurant the only thing on the menu that they'd eat was this rice. Now that Hope and Nick are 19 and 17, they still love this rice, but now it's not the only thing on the menu that they order.

24 February 2017

Arroz con Crema y Elote (White Rice with Cream and Corn)

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Lime in the Coconut Margarita for #NationalMargaritaDay

Raise your glass to celebrate National Margarita Day with this tropical Coconut Lime Margarita.

I know I'm not the first blogger to point out that some foods and beverages bring certain tunes to mind. Like anytime I make something piña colada flavored, "The Escape Song" pops into my head... "Do you like piña coladas? And getting caught in the rain?" Or when I add red wine to anything, UB40's "Red, Red Wine" immediately comes to mind. Same thing happens every time I whip up these Margaritas de Coco (coconut margaritas). I add the tequila, orange liqueur, and shredded coconut to the blender, then when it comes time to squeeze in the fresh lime juice I can't help but sing, "You put the lime in the coconut, and drink 'em both up..."

22 February 2017

Lime in the Coconut Margarita for #NationalMargaritaDay

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Morisqueta de Costillitas en Salsa Ranchera

Morisqueta is a traditional Mexican dish--popular in the state of Michoacán--that consists of a mixture of beans and rice topped with tender pieces of meat in a spicy salsa.

Morisqueta is one of those dishes that when I make it, I ask myself why I don't make it more often. My grandpa loved to serve his morisqueta with Pork Chile Colorado, while I prefer to serve it with Costillitas en Salsa Ranchera (pork spare ribs). But really any pork or beef dish can be used. Some of my favorites include Shredded Beef Picadillo, Bistec Ranchero, Pork Chile Verde, and Carne de Puerco con Chile. Morisqueta can also be enjoyed meatless. Just spoon your favorite salsa, mild or spicy, over the beans and rice.

20 February 2017

Morisqueta de Costillitas en Salsa Ranchera

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Salsa Ranchera (Roasted Tomato Salsa)

Spicy roasted tomato and chile serrano salsa perfect for serving with tortilla chips (or pork rinds) or with your favorite tacos.

Salsa Ranchera is one of those salsas you always want to have in your fridge because you can serve it with tortilla chips or pork rinds for a quick appetizer, stir it into soups or guisados, drizzle it over tacos, or even spoon it over eggs for Huevos Rancheros. This ranch-style salsa made with roasted tomatoes, onion, garlic, and serrano chiles, will become an instant family favorite.

Salsa Ranchera
(Roasted Tomato Salsa)


Ingredients: 

• 7 roma tomatoes, cut in quarters
• 3 serrano chiles, stems removed 
• 2 cloves garlic, with skin still on   
• 1/2 medium white onion, cut in large chunks 
• 1/4 cup fresh cilantro leaves

Directions: 

Heat a comal or non-stick skillet over medium-high heat. Roast the tomatoes, serrano chiles, garlic, and onions over medium-high heat, turning occasionally, until the ingredients have softened and are lightly charred. Remove from heat and carefully peel skin from garlic.

Puree the tomatoes, serrano chiles, garlic, and onion with the fresh cilantro until smooth. Pour salsa into a medium bowl; season with salt to taste. Enjoy!   

Tip: Change up the flavor of your salsa by using different varieties of chile peppers. Some of my favorite chiles to use are jalapeños, chiles güeros (yellow peppers), and banana peppers. 

Yields 1-1/2 to 2 cups 

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14 February 2017

Salsa Ranchera (Roasted Tomato Salsa)

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Comfort Food Classics: Banana Cream Pudding {She Made/Ella Hace}

Creamy banana pudding made with galletas Maria's and vanilla-flavored atole mix.

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When you think Valentine's Day, the first things that come to mind are chocolates and roses. I love all things chocolate and my hubby never fails to surprise me with a beautiful bouquet, but he also knows that the best way to win my heart is if the words "banana cream" are involved. Like say, banana cream pie or this easy, no-fuss Banana Cream Pudding. Today, my good friend Heather from All Roads Lead to the Kitchen are sharing Valentine's Day recipes for this month's She Made/Ella Hace. So be sure to visit Heather's blog for a swoon-worthy Love Potion Cocktail.

12 February 2017

Comfort Food Classics: Banana Cream Pudding {She Made/Ella Hace}

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Slow Cooker Orange Chipotle Pulled Pork

Tender and juicy slow cooker pulled pork flavored with fresh orange juice, smoky chipotle peppers, garlic, and Mexican piloncillo.

Making pulled pork at home needn't be difficult at all with a little help from your slow cooker. Just mix everything together, put it in your crock pot and let it simmer for a few hours until the meat is so tender and juicy it practically melts in your mouth.

I love making pulled pork because it's a no-fuss recipe, it feeds a crowd, and the combination of flavors is finger-lickin' good! This particular pulled pork recipes is flavored with fresh orange juice, chipotle peppers, garlic, and piloncillo. Oh, and did I mention that it's super versatile too? Pulled pork can be served on it's own with sides like Chili Beans, Macaroni & Cheese, Mexican Rice, and Ensalada de Elote (Mexican street corn salad)--just to name a few--but it can also be served as a filling for tacos, tostadas, burritos, or sandwiches.

Orange Chipotle Pulled Pork 


Ingredients:
2 cups orange juice
2 chipotle peppers in adobo sauce
2 cloves garlic
1/3 cup grated piloncillo or light brown sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 medium white onion, thinly sliced
2-1/2 to 3 lb. pork shoulder roast


Directions:
Puree orange juice, chipotle peppers, and garlic in a blender until smooth. Pour puree into a medium bowl. Season orange chipotle mixture with brown sugar, salt, ground cumin, and black pepper.

Arrange the onion slices along the bottom of the slow cooker. Place pork shoulder roast on top of the onion slices. Pour orange chipotle sauce over meat. Cover and cook over low heat for 6 to 8 hours or until tender. When meat is fully cooked, shred using two forks. Serve as a filling for tacos, burritos, tostadas, or sandwiches/sliders. Enjoy!

Tip: For a sweeter pulled pork, substitute Tampico brand citrus punch or orange-flavored Fanta for the orange juice.

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06 February 2017

Slow Cooker Orange Chipotle Pulled Pork

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