Search Results for: Kenmore

Cooking Combat at the Kenmore Live Studio: Chilaquiles

Back in November, I did a cooking show with a live studio audience at the Kenmore Live Studio in Chicago. It was so much fun, I can’t wait to do another! For those who may have missed the show in person or couldn’t watch the live stream online, Kenmore was kind enough to put the show on YouTube so I could share with all of you.

¡Buen provecho!

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Ponche de Tamarindo

The holidays are coming and the weather’s getting cooler, which means I’m already starting my countdown to Christmas and las posadas Navideñas in Mexico.

A few weekends ago, I attended the Kenmore blogger summit here in Chicago where I participated in a day of cooking challenges with some old and new food blogger friends. You can check out my team’s recipes at (but a heads up that they’re not Mexican recipes). My favorite team challenge was one where we had to create a beverage using a slow cooker. Naturally, I suggested we make a spinoff of my warm winter margarita recipe, but with a few modifications since tequila wasn’t an ingredient option.

Our creation was a spiced brandy apple cider that wowed the judges and won us the competition; my guess as to why the recipe was such a success is probably because it had more than a little piquete of brandy, wink wink. I’ve been tinkering with some new holiday recipes recently, and the challenge inspired me to adapt a ponche de tamarindo recipe with brandy that I’ve been working on for the slow cooker.

The punch has two tart elements: whole tamarind pods and flor de jamaica (hibiscus flowers), which are mellowed by the sweetness of the guava and piloncillo. The cinnamon and brandy give a woody depth, and overall, it’s a satisfying drink to warm you up on a cold night. And of course, it’d be perfect to serve for your posadas…. 

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Crema batida con cajeta

I love, love, love homemade whipped cream. So, when I figured out a way to improve upon a classic by giving it a little Mexican touch, I knew it’d be a hit at my table. I’ll be serving this version of homemade whipped cream on my pumpkin pie later this week for Thanksgiving. Check out the video to see how easy it is!

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Cajeta whipped cream

Goat's milk caramel (cajeta) gives classic homemade whipped cream a Mexican touch, perfect for topping desserts for the holidays.


  • 2 cups (1 pint) of whipping cream
  • 2 teaspoons of granulated sugar
  • 2 tablespoons cajeta


  1. Chill the whipping cream in the freezer for up to an hour, making sure to shake the container every 10-15 minutes so that the cream doesn’t freeze. Some ice crystals will form along the sides. After an hour, pour the whipping cream into your food processor and secure the top.
  2. Run the processor for about a minute, then add the 2 teaspoons of granulated sugar. Keep running the processor for another minute or two. You may want to stop the motor briefly and open the lid to make sure that the cream is beginning to thicken. If necessary, use a spatula to push any whipped cream down the wall of the bowl.
  3. Turn the processor back on and let it run for about 30 seconds. Begin to slowly add the cajeta. I prefer about 2 tablespoons so it’s not as sweet, but you can add up to 3 tablespoons if you like. Run the processor until the cajeta is fully incorporated. Unplug your food processor and use a rubber spatula to spoon the whipped cream out of the bowl.


Serve immediately or store in an airtight container in the refrigerator for up to 2 days.

You can head over to the Kenmore Genius Blog for the full story and my recipe for cajeta whipped cream, the perfect pie-topper for your holiday.

  • What kind of special touches do you add to the holiday dinner table?

Chicharrones de harina

Have you ever wondered how to make your own chicharrones de harina? You know, the crunchy, salty and mysteriously orange-colored street food snack eaten with lime juice and drizzles of salsa?

Us too. So we decided to learn and make a video to show you so you can make them at home too.

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How to make chicharrones de harina

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

How to make chicharrones de harina

How to make the popular Mexican street food snack known as chicharrones de harina (fried, puffed wheat snacks).


  • One 8 or 10-ounce bag of uncooked chicharrones de harina
  • 1 1/2 cups vegetable oil
  • 2 medium limes, sliced in wedges
  • Your choice of salsa botanera (Victoria, Búfalo, chamoy, etc.)


  1. Heat oil in a pan or pot over medium-high heat until hot.
  2. Place two chicharrones into the hot oil with a slotted spoon to see if it's hot enough, and how long they take to puff up completely. Adjust the heat if necessary.
  3. Using the slotted spoon, add several more chicharrones at a time to the pot, turning with the spoon to help them puff evenly.
  4. When they're ready to be removed from the hot oil, transfer them with the slotted spoon to a paper-towel lined plate. Pat dry if necessary.
  5. To serve: squeeze lime juice over the top of the chicharrones, then add your favorite salsa botanera (I like Búfalo clasica the best.)


Store any leftover chicharrones that have not been covered in lime and salsa in an airtight container or zip top bag. They'll last a few days before they start to go stale.

Head on over to my post on the Kenmore Genius blog for more about chicharrones de harina.

And don’t forget: you can also have a similar snack on the go with potato chips! Check out my easy instructions on how to make your own papitas con limón y salsa.

  • Have you ever made your own chicharrones de harina before? Do you do anything differently?

Sopa de frijol negro con chipotle

Check out this fantastic and hearty black bean and chipotle chile soup I made this week. There are three reasons I love this recipe: First, you can make it in the blender—so it’s very easy to clean up afterward. Second, the whole recipe from prep to bowl can be made in 15 minutes or less! And last but not least, this recipe is very healthy—it’s low-fat and high in fiber. It makes a great first course if you divide into smaller portions, or with a little bolillo roll and butter, it can make an excellent and filling lunch or dinner.

black bean chipotle soup… 

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AGUA FRESCA: Agua de melón

Today on the Kenmore Genius Blog, I’m sharing a quick and simple recipe to make agua de melón in your blender. I especially love to drink this with breakfast.

The basic ingredients: Cantaloupe, a little sugar, water and a squeeze of fresh lime juice. If your melon is super ripe, you can also reduce the sugar by half or leave it out completely for a healthier, no-sugar-added version—it’s up to you. Hop on over to the Genius Blog for more on this recipe. This recipe calls for cantaloupe, but you can also use honeydew melon (melón verde).

Agua de melón

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 3 to 3 1/2 cups


  • 1/2 of a ripe cantaloupe
  • 1/4 cup of sugar dissolved in a half cup of warm water
  • 1 cup of cold water
  • Optional: juice of half a lime


  1. Dissolve the sugar in a half cup of warm water to create a simple syrup. Set aside and allow to come to room temperature.
  2. Cut the cantaloupe into cubes and put it into the blender with 1 cup of water until it’s completely liquified and smooth.
  3. Place a fine sieve over a pitcher and pour the contents of the blender through it to strain. Use a spoon to press any remaining juice through the sieve.
  4. Add the simple syrup to the pitcher and stir well. If you opt to use the lime juice, add that after the simple syrup.
  5. Serve chilled or over ice. Yields 3 to 3-1/2 cups of juice, depending on the ripeness of your cantaloupe. Refrigerate any juice you’re not going to drink immediately and consume within two days.

If you want to read more about aguas frescas, check out some of my previous recipes here on The Other Side of The Tortilla:

Did you like this recipe? Please share it with your familia and amigos! ¡Gracias!