Semi-homemade empanadas

April 8 is National Empanada Day, and far be it from me to deny a day meant to celebrate these delightful pastries, savory or sweet. This is more of a kitchen tip than a recipe on how to make semi-homemade empanadas, but I’ve included proportions below as a guideline—though you should feel free to tweak to your liking with different fillings or cutting the dough to different sizes. Whether you’re looking to fool party guests,  need a quick potluck dish, or just want to make a snack or appetizer for your family, here’s my cheater’s guide to making empanadas, 30 minutes from start to finish.

How to make quick, easy, semi-homemade empanadas in 30 minutes… 

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Botana de Chicharrón con Salsa Verde

Mexico is a very nose-to-tail consumer when it comes to eating animals; like in many other developing countries, and often motivated by economic circumstances in an effort to use the whole animal and not leave much—if any—waste, there are a lot of delicious and unique foods that have come out of this scrappiness. One of these simple delicacies is chicharrón, made of fried pork skins. 

Botana de chicharrón con salsa verde

This botana, or appetizer, of chicharrón served with salsa verde is very typical in Mexico. Generally, these pork skin cracklings are made by boiling the skin, hanging it to dry, then deep frying it in hot oil until the skin puffs up. They’re by no means a healthy snack, so should be eaten in moderation, but they’re a guilty pleasure worth the indulgence.

They’re not quite the same as processed food pork rinds or pork cracklings you might find in a potato chip-like bag in the supermarket. For that reason, it’s best to buy them from your local carnicería or near the butcher’s counter in any Mexican market.

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Vegetarian Queso Fundido

This post is part of a compensated campaign from Latina Bloggers Connect and Cacique but all opinions and this recipe are my own.

Queso fundido is an easy dish that even the most inexperienced home cook can make. I share this because with the holidays approaching, menu planning can be stressful and even if you’re great in the kitchen, you may have some helping hands that are not. This vegetarian queso fundido with rajas de chile poblano (roasted poblano pepper strips) and mushrooms is super easy and can be doubled, tripled or quadrupled depending on the amount of guests you need to serve. Alongside a basket of warm tortillas—your choice whether they’re corn tortillas or flour tortillas—this appetizer dish will definitely please the crowd. Especially if you’ve got vegetarians on the guest list, you’ll want to make this veggie version of queso fundido along with my queso fundido con chorizo recipe.

vegetarian queso fundido with rajas de chile poblano and mushrooms

If you’re ambitious and have a little extra time on your hands, you can even make your own homemade chorizo. For this vegetarian queso fundido, you’ll need to know how to roast poblano chiles in advance. … 

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Wordless Wednesday: The Other Side of The Tortilla on Parade.com

For National Hispanic Heritage Month, we’ve shared three of our favorite Mexican street food recipes with Parade magazine at parade.com. Be sure to check out all the mouth-watering recipes that will give you the urge to make some antojos de la calle in your own kitchen!

theothersideofthetortilla.com featured on Parade.com

 

Recently, parade.com has also shared other recipes from The Other Side of The Tortilla:

Be sure to check them out to discover lots of great recipes from us and others! Happy Wednesday!

Watermelon and red prickly pear paletas

Watermelon and red prickly pears are one of my favorite fruit flavor pairings. This summer I’ve been making a combination agua fresca with both flavors, and I started modifying my agua fresca recipe to turn them into paletas (er… Zokuletas). While mixing them together and pouring straight into my Zoku Quick Pop Maker for a quick and tasty treat, I found that I enjoy them much more when they look pretty too. I love making these layered pops for a refreshing snack on a hot day.

watermelon prickly pear paletas

If you don’t have the Zoku Quick Pop Maker, you can also use a popsicle mold with 2-ounce pops (affiliate links to El Mercadito, The Other Side of The Tortilla’s Amazon aStore); you’ll just have to wait longer for the layers to freeze before you can add another layer…. 

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Mangonada paletas with a Zoku Quick Pop Maker

Paletas are a serious weakness of mine. All summer, I’ve been testing dozens of flavors and the hardest part is always waiting for them to freeze. That’s why when several friends were telling me about the Zoku Quick Pop Maker, I knew I had to get one. Make single-serve popsicles with three different flavors at once? A dream. Do it in 7-10 minutes? Even better! I’ve been playing with it all summer and I’m finally ready to start sharing some of my tasty creations using this fun kitchen tool.

This post includes affiliate links to all the products used to make this recipe, which are available in El Mercadito, my Amazon aStore.

mangonada (mango and chamoy) paletas

I’ve been experimenting with so many flavors, that I wanted to try something very classic and simple, similar to my mango con chile paletas recipe that I shared here a few summers ago. I can’t seem to eat enough mango this year, and I brought back a bottle of chamoy from Mexico when we visited earlier this summer. This recipe is similar to a mangonada or chamoyada, just blended together and frozen in paleta-form—but you’ll definitely recognize this classic Mexican flavor combination. I’ve started calling my Mexi popsicles made in my Zoku machine “Zokuletas” (insert cheesy grin here). Let’s see if we can make it catch on!… 

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