Tinga de pollo

How to make tinga poblana, a Mexican dish with a tomato base and shredded chicken. Great for tostadas, tacos, served with rice, or as a quesadilla! This dish is also sometimes known as tinga de pollo or chicken tinga. Recipe via @MauraHernandez on The Other Side of The Tortilla.

This post is part of a compensated campaign in collaboration with Hunt’s and Latina Bloggers Connect. All opinions and the recipe are my own.

Tinga de pollo, also known as tinga poblana or chicken tinga, is a flavorful, authentic Mexican dish that you can get on the dinner table in less than an hour.

 There are a few key ingredients to this recipe that help you get it on the table quickly: Store-bought rotisserie chicken, tomato sauce and canned diced tomatoes. Like many traditional Mexican dishes, tomatoes are an important flavor as the base of this recipe. And if you shred the chicken in advance or have some help shredding it, you’ll really have dinner ready in no time!

This tangy, slightly spicy, stewed dish originally comes from the state of Puebla and is sometimes also made with shredded beef or pork instead of chicken. Ingredients in this dish can sometimes vary slightly from family to family, but most recipes have a tomato base, call for chorizo and fresh tomatillos—all of which, when combined, lend a little umami flavor and texture to this popular dish.

RELATED RECIPE: Fideo seco… 

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Baked panela cheese and membrillo ‘pan de muerto’ for Day of the Dead

Baked panela and membrillo in puff pastry to look like pan de muerto for a fun Day of the Dead appetizer. Recipe via @MauraHernandez on The Other Side of The Tortilla.

This post is part of a compensated campaign in collaboration with Cacique and Latina Bloggers Connect. All opinions and the recipe are my own.

This recipe is a fun spin on pan de muerto, a sweet bread typically served during Day of the Dead celebrations.

Traditionally, pan de muerto is perfumed with orange blossom water, has dough adornments on top that represent bones, and then is baked and dusted in sugar. Similar to a baked brie, this dish envelopes panela cheese and something sweet into a flaky puff pastry crust that, when finished, resembles pan de muerto but has a tasty, sweet and savory surprise inside!

I’ve used quince paste in this recipe, known as membrillo in Spanish; you can also substitute guava paste if you prefer…. 

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Atole de vainilla

How to make Mexican atole de vainilla. Recipe via @MauraHernandez on The Other Side of The Tortilla.

This post is part of a compensated campaign with Maseca, but all opinions and the recipe here are my own.

Atole de vainilla is a traditional masa-based beverage, often made with milk, and served hot. This hot beverage goes great with tamales, pastries or pan dulce and is also most popular around Day of the Dead and the holidays. 

Atoles date back to pre-Columbian times in Mexico and are well-documented as a form of sustenance amongst the Aztec and Mayan cultures. Historical texts tell us the drink was often flavored with fruits, spices or chiles. 

Vanilla, strawberry and chocolate are the most common flavors of atole nowadays, but you can sometimes also find mora (blackberry; one of my favorites), nuez (pecan), pineapple, elote (sweet corn), piñon (pine nut), and many other flavors. In some areas of Mexico, you can even find savory atoles—one made with with green chile is called chileatole.

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Fideo seco

Mexican fideo seco recipe via @MauraHernandez at The Other Side of The Tortilla

This post is part of a compensated campaign in collaboration with Barilla and Latina Bloggers Connect, but the recipe and all opinions here are my own.

Fideo seco is a Mexican pasta dish traditionally made with either chipotle chile alone, or a mix of three chiles: chipotle, guajillo and pasilla. When made with three chiles, the dish is known as fideo seco a los tres chiles. This simple version uses only chipotle chiles in adobo sauce, and requires minimal effort and easy cleanup.

What makes this dish different than any typical pasta dish is that the pasta is first fried, which brings out a somewhat nutty flavor in the pasta, and then is soaked in a tomato-chipotle puree to absorb the flavor. It’s cooked by baking in the oven, and when finished, the consistency is moist but not soupy.

RELATED RECIPE: Sopa de fideo… 

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Crepas de cajeta con nueces

How to make crepas de cajeta con nueces. Recipe on theothersideofthetortilla.com via @MauraHernandez.

This is a sponsored post, though all opinions and the recipe here are my own.

Crepas de cajeta are a classic Mexican dessert with French influence. Although the French occupation of Mexico in the 1860s was relatively short-lived, French gastronomy had a lasting impact on the country, which is still apparent today in many dishes that are considered part of Mexican gastronomy. Crepas de cajeta con nueces—crepes with goat’s milk caramel and pecans—is a dish frequently served in upscale restaurants in Mexico, though it’s not too difficult to make at home.

It can be a bit laborious to make this dessert completely from scratch, as homemade cajeta can take several hours, but thanks to a few store-bought ingredients, you can whip up the same fancy taste in your own kitchen in about 20 minutes from start to finish…. 

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Carajillo: The coffee cocktail

A classic Spanish cocktail popular in Mexico, the Carajillo is made with espresso and Licor 43.

How to make a carajillo, the Spanish coffee cocktail that's popular in Mexico. Recipe via @MauraHernandez at The Other Side of The Tortilla

I’ve often enjoyed this cocktail while in Mexico, whether it be at a fancy restaurant in Mexico City, a late-night coffee bar in Acapulco or at vacation resorts spanning the country from Los Cabos to Playa del Carmen. This drink is also similar to Italy’s caffè corretto (meaning “corrected coffee”) which typically contains grappa, sambuca or brandy and espresso. The Carajillo can be served hot or cold, over ice, as pictured here.

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