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.
Calabacitas con elote is a traditional Mexican side dish, typically baked in the oven in a casserole dish or olla de barro. But I’m giving it a summer makeover by cooking it in easy-to-make foil packets for the grill. We’re spending tons of time outside with family and friends now that summer grilling season is here and this is a great dish to take to any parillada!
This is a sponsored post in collaboration with Latina Bloggers Connect and the California Milk Advisory Board. The recipe and opinions are my own.
This vegetarian dish is one of my favorites for serving as a quick dinner side dish as well as for taking to parrilladas (barbeques) that are typically full of meats but lacking enough veggies. If I’m making it for just the two of us, I refrigerate half the recipe and grill it later in the week so that it’s fresh off the grill at dinnertime.
Now that we live in California and have such a variety of fresh, local dairy, produce and meats available to us year-round thanks to the climate, I’ve been consciously trying to eat more locally (and by that, I mean seeking out locally grown produce at the farmers markets and other foods made in my new home state). California is the country’s leading producer of Hispanic dairy products, which are sold nationally, and is the nation’s second largest producer of cheese. In fact, California produces more than 25 kinds of Hispanic cheeses and many other dairy products. A Real California Milk seal means your dairy products are made from 100 percent California milk.
This is what the calabacitas should look like inside the foil packet when it’s done or almost done cooking:
With the cold weather and the holidays approaching, I can think of nothing but comfort food. Arroz poblano is a staple comfort food in my home during the winter months and is a filling dish that can be served as a side or even as a vegetarian meal. Because the holiday rush has already begun and my schedule is getting tight, this is a great quick recipe because I use one big cheat to cut down on prep time: ready-to-serve microwavable rice.
This arroz poblano recipe also has a unique twist from the typical one you might be familiar with that has chopped poblano and yellow corn kernels mixed into white rice. In my suegra’s house they always add crema Mexicana, which is something I’ve adapted into my own version of this family favorite. My recipe uses a blended poblano crema to coat the rice and keep it moist and a thin layer of cheese both in the middle and on top….
This past weekend, I made a very simple queso fundido that really hit the spot. Given that I just shared a recipe for homemade chorizo earlier this week, I thought it would be nice to give you another way to use that during the holidays for a quick and easy party treat.
Whether you’re hosting at home or need to bring a dish to a posada or any other type of party, this is a super simple recipe that’s sure to wow guests. To take it to go, just prepare in the crock or a casserole dish and wait until you arrive at the party to pop it under the broiler for a few minutes. Don’t forget to bring some tortillas!
We like to make tacos out of this recipe, but you can absolutely also serve it dip-style with chips if you like.
Queso fundido is a classic Mexican appetizer that can be eaten with warm tortillas or tortilla chips. You choose the mix-ins!
- 4 to 5 ounces cooked chorizo
- 14 ounces shredded Chihuahua or Quesadilla cheese
- Non-stick cooking spray
- Cook your chorizo first and set aside to drain the grease over paper towels.
- In a microwave-proof dish, grate the Chihuahua or Quesadilla cheese and microwave at intervals of 30 seconds until mostly melted. Stir if necessary to heat evenly.
- Spray a little non-stick cooking spray in a small oven-proof crock (an individual-size soup crock will hold half this recipe and is what I typically use and make a second serving). Pour the melted cheese into the crock. Add half the chorizo and fold in gently.
- Set your oven broiler on low and place the crock at least 6-8 inches from the flame. Heat for about 5-6 minutes or until the cheese bubbles and gets brown spots. Be sure to use a pot holder or oven mitt to remove the crock or oven-proof dish from underneath the broiler.
- Place the crock or dish on a trivet and serve with warm tortillas to make tacos or hearty tortilla chips if you want to serve it more as a dip.
Note: the cooking spray is completely optional; I like to use it because it helps a lot with cleanup and getting all the cheese out of the dish before it makes it to my sink.
- What do you like in your queso fundido?
To me, wintertime means lots of comfort foods. And pardon the pun, but during the blizzard we had here last week, I was cooking up a storm while I was cooped up inside for three whole days. One of my favorite comfort foods is papas gratinadas, a Mexican version of potatoes au gratin.
I love it so much, in fact, that while I’m writing this, I’m thinking about going to the store for more potatoes so I can make another batch. The last two times I’ve made this dish, it disappeared in less than 24 hours. And my friend Silvia over at Mamá Latina Tips has been asking me to post this recipe for several weeks since I told her I made it because her mom used to make papas gratinadas for her and it’s one of her favorites, too.
These are a great side dish (or, um…an afternoon snack) when you need hearty, warm food to keep you full and fueled to fight the cold outside. Here’s a quick video tutorial on how to make this recipe.
Last month at my cooking show at the Kenmore Live Studio where I made chilaquiles, I talked about the versatility of salsa verde. I can think of about a dozen uses for this sauce just off the top of my head, so when I make it, I usually make extra so that I can get a few different meals out of it. One of my favorite things to make with salsa verde is enchiladas.
This recipe is so easy to make; great whether you need to feed just a few or a whole family. A few weeks ago, I made these enchiladas for my suegro and he ate three helpings! I laughed and asked him whether they were that good or if he was very hungry and as he was about to take another bite, he said “both!” These are also a favorite of José’s.
If you want to make these vegetarian, you can substitute vegetable broth for the chicken broth in the salsa and fill them with cheese instead of chicken.
FOR SALSA VERDE
- A little over 1 pound of small tomatillos, husked & thoroughly washed
- 3-5 serrano chiles (depending how spicy you like it), stems cut off and roughly chopped
- 1-2 cloves of garlic
- 1-2 slices of white onion
- A pinch or two of salt to taste
- 1-1 ¼ cup chicken broth or water
FOR THE ENCHILADAS
- 3 cups shredded chicken (2 chicken breasts and some dark meat)
- 6-7 oz (about ¾ cup) of shredded Chihuahua cheese
- ½ cup crema Mexicana
- A dozen corn tortillas
- Some canola oil for frying the tortillas
To make the salsa:
First, husk and wash the tomatillos. Rinse them well in cool water.
Fill a pot with water (large enough to fit all the tomatillos) and bring to a boil. Put the tomatillos in and cook in the boiling water until the tomatillo flesh begins to get transparent. Using a slotted spoon, transfer the tomatillos to a blender. Add the onion, garlic and salt. Cut the stems off the serrano chiles and cut each chile into a few pieces so they’re easily chopped in the blender.
Start by adding 2 chiles to the blender with about ¾ of a cup of water or chicken broth and blend on high until smooth and the chiles and tomatillos are completely incorporated. Taste the salsa to see if it’s too hot; if it needs more chile, add them one at a time, blending & tasting the result until you are happy with the level of heat from the chiles. If it seems the salsa is not quite liquid enough, add another ¼ cup of water or chicken broth. The salsa will reduce slightly when cooked.
Pour blender contents into a saucepan and cook over medium heat until the salsa boils, occasionally stirring. Remove from heat.
You can either make a bone-in chicken breast from scratch or use a store-bought rotisserie chicken if you’re short on time. For bone-in chicken breast and chicken stock, you can just gently boil the chicken on the stove with a pinch or two of salt, a slice of onion and a small spring of cilantro or a few epazote leaves until the meat is cooked through. If you use a rotisserie chicken, buy one that’s low-sodium or barely seasoned. You can pour the juices from the container into a saucepan with a few cups of water and a chicken leg or two.
To make the enchiladas:
Preheat the oven to 350º F (177º C).
Heat a little bit of oil in a frying pan (just enough to coat the bottom of the pan) and lightly fry both sides of the tortilla. Each side will dome up when it’s ready to be turned. Drain on paper towels. Put a bit of the shredded chicken in the center of each tortilla and add a generous pinch of the shredded Chihuahua cheese. Roll them up and place seam-side down in a baking dish.
Spread the crema liberally over the top of the enchiladas and then ladle some salsa over them. Sprinkle the remaining cheese over the top and heat in the oven at 350º for 8-10 minutes to heat through. Then move to the top rack and broil on low until the cheese is completely melted and bubbly, with some brown spots. Remove from the oven. Using a spatula, transfer enchiladas to plates and finish with some extra salsa on top.
Yields 12 enchiladas. There will be some leftover salsa.
- How do you like your enchiladas?