The Other Side of the Tortilla

Recipe

Roles de canela

3 · · Leave a Comment

This content has been sponsored by Inmar Intelligence and Midwest Dairy. All opinions are mine alone. #UndeniablyDairy #gotmilkrecipe​

Roles de canela are one of the most common types of pan dulce you’ll see in a Mexican bakery. These fluffy cinnamon rolls have a dough base made from masa bizcocho, the same dough that’s used to make conchas and other popular types of pan dulce.

I love making these cinnamon rolls around the holidays, especially when I’m visiting family or they’re visiting me. Cooking for my family is my love language, so a breakfast spread with fluffy homemade cinnamon rolls hot from the oven, served with milk, hot chocolate or coffee on the side is an extra special way to let them know how much I love them. In fact, some of my happiest family holiday memories are of sitting around the table together, enjoying a meal and each other’s company.

mexican cinnamon rolls drizzled with icing

If you’re a pan dulce-lover you should check out my Guide to Mexican Pan Dulce with photos and descriptions of dozens of types of Mexican sweet bread! Some of my other favorite types of pan dulce to make at home include conchas, pan de muerto, orejas, garibaldi.

It’s important that when baking for my family that I use traditional recipes that taste just like they always have, which means no skimping or substituting ingredients. It’s got to taste like it came from abuelita’s kitchen!

Ingredients you’ll need for this recipe

It’s easier to make your own roles de canela than you might think! The hardest part is waiting for the dough to rise twice. You can also make this dough the night before and let it rise in the refrigerator overnight.

There are 12 ingredients in this recipe, most of which you should have in your pantry or refrigerator if you bake regularly. I bought all my ingredients at Jewel-Osco.

Click below to get the ingredients for this recipe added to your shopping cart!


There are three key ingredients to making the dough that you should not substitute.

Whole milk: Many baking recipes call for whole milk because it provides structure, flavor and moisture. The fat in whole milk also contributes to the tenderness of the bread.

Dairy provides a powerful nutrient package including vitamin A, vitamin D and protein—all of which are essential for a healthy immune function. Did you know dairy foods are also linked to health benefits such as reduced inflammation and digestive health, too?

Whole milk not only serves as a crucial structural ingredient to this recipe, but also helps achieve that perfectly browned color on top, while keeping the inside moist and fluffy.

milk in a pitcher in the foreground in front of a pan of mexican cinnamon rolls fresh from the oven

Bread flour: You want to use this because it contains more protein and therefore can absorb the milk and other liquid in this high-hydration dough in order to give it its elasticity and make it both light and chewy.

Fast-rise or instant yeast: This type of yeast does not need to be activated before you use it, so it makes the recipe quicker and easier. You’ll throw the yeast in the mixing bowl with the other dry ingredients and save a couple steps and a little time in prep work.

You’ll also need:

  • Granulated sugar
  • 1 Large egg
  • Unsalted butter
  • Pure vanilla extract
  • Kosher Salt
  • Dark brown sugar
  • Ground cinnamon
  • Pecans
  • Powdered sugar

Kitchen tools you’ll need

For perfect pan dulce every time, I recommend the following tools:

  • A kitchen scale to ensure your ingredient measurements are precise
  • A bench scraper to help you make more precise cuts in the dough
  • A greased 6-quart clear food container or large glass bowl to give the dough room to proof properly
  • A stand mixer with a dough hook attachment

Note: While you CAN knead this dough by hand, it is absolutely tedious to do so and takes a lot longer. I highly recommend using a stand mixer to do the hard work for you.

How to make roles de canela

Make your dough in a stand mixer with the dough hook attachment following the directions below in the recipe. Add ingredients in the order listed.

This is a high-hydration dough, meaning it will be sticky. The dough is ready to come out of the mixer when it mostly pulls away from the sides and sticks to the hook. Do not add extra flour to the dough, as the bread flour will absorb the liquid as the dough rises. Allow dough to rise undisturbed until it’s doubled in size, about two hours.

While the dough is rising, you can prepare the filling and glaze. Add room temperature unsalted butter, ground cinnamon, dark brown sugar, pure vanilla extract and salt to your stand mixer with the paddle attachment and combine on medium speed until the filling looks like a paste.

To prepare the glaze, mix powdered sugar and whole milk in a small bowl and set aside.

Once the dough has doubled in size, sprinkle all-purpose flour on your work surface to prevent the dough from sticking. Turn the dough out onto the surface and gently roll into a 9×13 rectangle shape. Be sure not to roll the dough too thin, as this will prevent it from rising properly during the second rise, and absorbing sugar during the baking process.

Use a spoon or offset spatula to gently spread the filling over the rectangle-shaped dough, leaving 1/2 inch around the edges.

spreading cinnamon roll filling on the dough

Sprinkle the chopped pecans evenly over the filling.

Cinnamon roll dough spread with cinnamon sugar butter filling and sprinkled with chopped pecans

Roll from the long side inward and tuck the dough seam underneath.

Use your bench scraper to cut 6-12 equally sized rolls and place in a 9×9 parchment-paper lined pan and cover with a lightweight kitchen towel. Allow to rise again, undisturbed, for 1 1/2 to 2 hours, or until rolls have doubled in size.

After the second rise, the rolls should look like this:

cinnamon roll dough after second rise

Bake in a 350 degree F preheated oven for 15 minutes, until the top of the rolls are sufficiently browned but not burned. Remove from oven and allow to cool for about 10 minutes, then drizzle glaze over the top of the rolls in a diagonal pattern. Allow the glaze to set for 10 minutes before serving.

What to serve with roles de canela

At home, I love to pair my pan dulce with warm beverages, especially on chilly fall and winter mornings. Here are some of my favorite drinks with milk you can either use to drink or dunk your pan dulce:

For more milk recipes, click here!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Roles de canela

  • Author: Maura Wall Hernandez
  • Prep Time: 25 minutes active, 4 hours inactive
  • Cook Time: 15 minutes
  • Total Time: 4 hours, 40 minutes
  • Yield: 9 rolls 1x
  • Method: Baking
  • Cuisine: Mexican
Print

Description

Roles de canela are Mexico’s answer to the cinnamon roll and are one of the most common types of pan dulce seen in a panadería.

Scale

Ingredients

For the bread:

  • 200 grams bread flour
  • 36 grams granulated sugar
  • 5 grams fast-rise instant yeast
  • 100 grams whole milk
  • 1 large egg, room temperature
  • 40 grams unsalted butter, room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 3 grams kosher salt

For the filling:

  • 113 grams (8 tablespoons) unsalted butter, room temperature
  • 2 1/2 tablespoons ground cinnamon
  • 1/3 cup dark brown sugar, packed
  • 1 teaspoon pure vanilla extract
  • 1 pinch kosher salt
  • 1/2 cup raw pecans, chopped

For the glaze:

  • 1 cup powdered sugar
  • 1 1/2 tablespoons whole milk

 

For greasing the container where you’ll proof the dough:

  • Cooking spray

For flouring your work surface:

  • All-purpose flour, as needed

Instructions

  1. Add bread flour, sugar, and fast-rise instant yeast in the bowl of a stand mixer. Using the dough hook attachment, turn mixer to speed 2 to combine dry ingredients.
  2. Add warm milk, 1 large egg, and butter to the bowl and increase speed to 4 for 5 minutes.
  3. Add pure vanilla extract and kosher salt to the bowl and continue to mix on speed 4 for about another 10 minutes, until dough pulls away from the sides of the bowl and mostly gathers around the hook. You may need to stop the mixer partway through to scrape down the sides with a spatula so no dough is wasted.
  4. Prepare a large glass bowl or a 6-quart food container with lid for proofing the dough by spraying the inside with cooking spray so the dough won’t stick to the sides.
  5. Turn the dough out from the stand mixer bowl into the bowl or container to proof and cover. Allow dough to rise undisturbed for about 2 hours, or until doubled in size.
  6. Once dough has doubled in size, turn out onto a floured surface (use all-purpose flour for this part, just enough so the dough doesn’t stick to your work surface). Gently roll out to 9×13 with a floured rolling pin. It’s OK if your dough isn’t a perfect rectangle.
  7. In a stand mixer, make the filling with the paddle attachment. Cream the butter and sugar first, then add ground cinnamon, pure vanilla extract and kosher salt. Mix on speed 4 until well combined.
  8. Using a spoon or offset spatula, spread the filling mixture on your rolled out dough, leaving about 1/2 inch around the edges.
  9. Sprinkle the chopped pecans evenly over the filling and gently roll starting with the long side inward. Tuck the dough seam underneath the roll.
  10. Using a bench scraper or very sharp knife, divide the dough into 9 equal pieces. Arrange them in a 9×9 parchment paper-lined pan and cover with a kitchen towel for the second rise, until doubled in size. This should take about an hour and a half to two hours.
  11. Bake in a pre-heated 350 degree F oven for about 15 minutes, until the tops and sides are sufficiently browned but not burned. 
  12. Remove from the oven and allow to cool for 10 minutes before drizzling the icing. Allow icing to set for 10 minutes and serve immediately.

Notes

TO MAKE THE DOUGH AHEAD OF TIME: Make the dough the night before and allow it to rise overnight in the refrigerator. Keep the bowl or container covered so the dough does not lose moisture. The cold temperature of the refrigerator will slow the growth of the yeast, but overnight will be plenty of time for the dough to double in size. It’s OK if it rises a bit more. If it hasn’t risen enough, allow it to rise for about 30 minutes on your countertop undisturbed.

Keywords: roles de canela, cinnamon rolls, pan dulce

Pan de muerto

1 · · Leave a Comment

Pan de muerto is a yeasted sweet bread perfumed with orange blossom water or orange zest and dusted with a sugar topping. This pan dulce is typically eaten to celebrate Day of the Dead and is also given as an offering on altars for Día de los Muertos.

close up of Mexican pan de muerto on a baking sheet

In fact, the most common offering on an altar for Día de los Muertos, aka Day of the Dead, is pan de muerto (literally: “bread of the dead”). Alongside other items included in the ofrenda, the bread is intended to honor the souls of our loved ones who return to visit us and give them nourishment. Other items on the altar may include food and drinks loved by the deceased, trinkets and other symbolic offerings such as marigold flowers (known in Spanish as cempazuchitl), sugar skulls, papel picado, candles and more. You can read more about the symbolic elements of the altar in my post about How to Celebrate Day of The Dead. This holiday is celebrated on November 2, known to Catholics as All Souls’ Day.

Mexican Day of the Dead altar with pan de muerto and other symbolic elements

Pan de muerto represents an earthly gift and the generosity of the host. The bread dough contains orange blossom water and is often topped with sugar or sesame seeds, depending on the region of Mexico. The dough decorating the top represents bones.

Depending on the region of Mexico you visit this time of year, you may notice that there are other forms this bread can take such as little people, dolls or half-moons. The traditional shape is round with the dough arranged on the top to represent bones. The dough ingredients may also vary slightly according to region, sometimes containing anise seeds or orange zest. In Mexico City, the sugar topping is the most popular. Some areas of Mexico use pink or red sugar, but the most common is plain, uncolored sugar.

In the past, it was common for pan de muerto to be sold in panaderías only a few days prior to Día de los Muertos, but with the growing interest in the holiday outside of Mexico and modern supply and demand marketing, you’re likely to see pan de muerto in grocery stores and some bakeries in Mexico City as early as late August and early September. Even for those who don’t actually celebrate the holiday, it’s common to buy pan de muerto to consume this time of year.

Mexican pan de muerto fresh from the oven on a baking sheet sitting atop a cooling rack

The pan de muerto form you see pictured here is the most common you’ll find in Mexico City; the round base represents a grave mound covering the coffin, the dough shaped like bones represents the arms and legs, and the ball of dough on top represents the skull. The bread itself is made from the same masa bizcocho dough that is used to make conchas, roles de canela, pan de anís, novias, chilindrinas, rebanadas and other similar types of Mexican pan dulce.

You might also like: A-Z Guide to Mexican Pan Dulce

In Oaxaca, the base of pan de muerto is made with their traditional pan de yema, and is sometimes adorned with sesame seeds. In other areas of Mexico, this bread carries other names and has more elaborate decoration as well.

This recipe can make 6 small individual rolls, 4 medium individual rolls, or 2 large pan de muerto breads for sharing with up to 4 people. If you want to make this recipe as one large bread, you may need to adjust the baking time by adding a few minutes.

…

Read More

Authentic Elotes Locos

2 · · 1 Comment

This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #McCormickMayonesa #MayonesaAtKroger 

Elotes locos are a variation on the traditional elotes sold by street vendors, but dressed with a spicy topping on the outside.

corn cobs covered in butter, mayonnaise, crushed spicy corn chips and cotija cheese, on a blue and white talavera plate, surrounded by limes

Traditional elotes, also known as Mexican street corn, are either grilled or boiled and then slathered with mayonnaise and sprinkled with chile powder and cotija cheese. Mexican street corn sold in a cup is called either elote en vaso or esquites.

What makes this version called elotes locos (literally: crazy corn) is actually the fuego-flavored hot corn chip crumbs they’re rolled in. But in general, any topping that is not the traditional version can be called elotes locos. These are a very popular snack among Mexico City street food stalls and roaming vendors, especially with teenagers! When we lived in Los Angeles, they were also easy to find at small Mexican family-owned food businesses, street cart vendors, food trucks and even at some restaurants that cater to Mexican customers or mainstream customers who love Mexican food.

Since we moved back to Chicago from Los Angeles, I do a lot of my shopping at Mariano’s because they have a great selection of my favorite Mexican products, and they even stock my McCormick® Mayonesa with Lime Juice, which I use for making these elotes locos. Flavored mayos are HUGE in Mexico, and McCormick® Mayonesa with Lime Juice is the O.G.!

What’s also great about using a flavored mayonnaise in this recipe is that there’s no added moisture from lime juice since it’s already in there. This means the consistency of the mayonnaise suspends the chip crumb coating without making it soggy.

McCormick Mayonesa with lime juice on a marble countertop with a lime leaning against the jar and corn cobs in the background

Ingredients you’ll need for this recipe

This recipe is very simple and I purchased all my ingredients at Mariano’s, which is part of the Kroger family of stores. You should be able to easily find all the ingredients at just about any grocery store.

Butter – I prefer salted butter for this recipe, but you can swap for unsalted butter if you prefer. The way it melts and emulsifies with the mayonnaise is pure magic.

McCormick® Mayonesa with Lime Juice – This mayonnaise comes with the lime juice already built in for a tangy twist that brightens the flavor. If you’ve ever eaten this product in Mexico, you’ll be happy to know that it’s the same exact formula and is imported from Mexico.

Cotija cheese – This dry, aged salty cheese has a strong flavor and aroma, similar to parmesan cheese (but its consistency is different). Look for either a whole block of cotija you can crumble by hand or one that’s already grated or crumbled into little pebbles. You don’t want to use cotija that’s grated so fine that it resembles sawdust.

Fuego-flavored spicy corn chips – You can choose whatever fuego-flavored hot and spicy corn chips you like best. The idea is to crush them down to a crumb so you can roll the corn in it after you’ve covered it in salted butter and McCormick® Mayonesa with Lime Juice.

How to make elotes locos

Start by preparing your corn. Make sure you remove as much of the corn silk as possible. A vegetable brush is a great tool to do this, but if you don’t have one, you can rub the corn ear with your hands under running water.

You’re going to also get all your ingredients out in advance and have them ready to go, as once you pull the corn out of the boiling water, you want to finish dressing them as quickly as possible so they’re still warm while you eat it.

I recommend that you bring your butter to room temperature ahead of time, or microwave it in 15-second increments until soft, but not melted.

There are two ways to get your fuego-flavored hot corn chips down to a crumb state: you can either put them in a zip-top bag and crush them by hand, or pulse them in your food processor. Either way is fine depending on what tools you have in your kitchen! Mix your hot corn chip crumbs and cotija cheese while the corn is cooking to make application easy.

Once your corn comes out of the pot, you’ll want to also have a pair of kitchen tongs handy. Turn the corn cob on one side and use a sharp knife to cut a half-inch X-shaped slit in the middle of the cob. This will allow you to easily insert the popsicle stick handles.

Aluminum foil is my secret weapon for assembling elotes locos without making a big mess! Put the foil down on your countertop, put the cooked corn on top of it, add the butter and McCormick® Mayonesa with Lime Juice and turn the corn cobs against each other to help evenly distribute the ingredients and make sure they’re fully covered.

Then all that’s left to do is roll each corn cob in the chip crumb and cotija cheese mixture and you’re ready to eat!

Corn cobs covered in McCormick Mayonesa with lime juice, spicy corn chip crumbs and cotija cheese, sitting on a blue and white talavera plate on top of a white dish towel and surrounded by a mayonnaise jar and limes

PRO TIP: If you don’t like to eat the corn straight off the cob, you can also make this recipe following all the directions and then turn the corn upside down with the popsicle stick handle facing up, and cut the corn off the cob with a serrated knife onto a plate or into a bowl.

For more ideas on how to use McCormick® Mayonesa with Lime Juice to liven up your recipes and to find it at a store near you, visit mccormick.com.

Mexican elotes locos on a blue and white talavera plate on top of a white kitchen towel surrounded by a mayonnaise jar and limes
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Authentic Elotes Locos

  • Author: Maura Wall Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 6-7 minutes
  • Total Time: 27 minutes
  • Yield: 4 servings 1x
  • Category: Snacks
  • Cuisine: Mexican
  • Diet: Vegetarian
Print

Description

This easy version of Mexican street corn called elotes locos gets its name from the spicy corn chip crumb coating.

Scale

Ingredients

  • 4 ears of corn
  • 1 cup spicy corn chips, such as fuego-flavored
  • 2 tablespoons grated or crumbled cotija cheese
  • 2 tablespoons salted butter, divided
  • 4 tablespoons McCormick® Mayonesa with Lime Juice, divided

You’ll also need:

  • 4 popsicle sticks

Instructions

  1. Bring a large pot of water to a boil over high heat. While you’re waiting for it to boil, clean your ears of corn so they’re free of corn silk.
  2. Once the water has come to a boil, add your 4 ears of corn and boil for 6-7 minutes. Do NOT salt the water – this will make the corn kernels tough rather than plump and juicy.
  3. While the corn is boiling, crush corn chips in a bag or in a food processor until they’re in a medium-fine crumb. Transfer to a dish and mix with 2 tablespoons grated or crumbled cotija cheese until well incorporated.
  4. Once the corn is done, remove it from the water and transfer to a cutting board. Using a sharp knife, make an X-shaped cut on one end of each ear and insert a popsicle stick for the handle.
  5. After all your popsicle sticks are inserted, transfer 2 ears of corn to a square of aluminum foil and add 1 tablespoon of butter in the middle of the 2 ears. Rotate the cobs against each other by the popsicle stick handles until they’re fully coated in butter. Repeat with the remaining 2 ears of corn.
  6. Add 2 tablespoons of Mayonesa between 2 ears of corn and rotate the cobs against each other to evenly distribute. Repeat with the remaining Mayonesa and corn.
  7. In the dish with the corn chip mixture, roll each corn cob by the handle to fully coat each one.
  8. Serve immediately while still warm.

Notes

These do not reheat well, as storing them in the refrigerator will make the chip crumb coating soggy. It’s best to eat these immediately after preparing.

Nutrition

  • Serving Size: 1 ear of corn

Keywords: corn, elotes, elotes locos, McCormick® Mayonesa with Lime Juice

Enjoy this recipe? You might also like my recipe for homemade chipotle mayonnaise.

Spicy mango gummies

10 · · 1 Comment

These spicy mango gummies are an easy recipe to rival any Mexican street vendor, mercado or candy shop with a sweet, sour and spicy treat made in your own kitchen!

Mexicans LOVE candy that’s a combo of sweet, sour and spicy. If you need evidence, look no further than candies such as Pica fresas or ositos enchilados (spicy gummy bears). While living in LA, I came across a lot of vendors and Mexican treat shops that sold their own spicy gummies, so I quickly figured out how to make my own at home.

orange mango gummmies arranged on a white marble surface around a plastic container filled with spicy mango gummies dressed with Tajín and chamoy
…

Read More

Spanish tinto de verano

4 · · Leave a Comment

Tinto de verano is a popular wine drink originally from Spain. This modernized version includes fruit-forward red wine, sweet vermouth, and orange and lemon or lime soda.

Originally made with equal parts red wine and sour lime soda, this wine spritzer cocktail made its way to Mexico thanks to well-traveled Mexicans during the 1960s and today is available on many restaurant and bar menus, especially in trendy neighborhoods of Mexico City such as La Condesa and Roma.

Tinto de verano red wine spritzer cocktail in blue rimmed Mexican glasses with orange slices floating on top
…

Read More

Instant Pot pinto beans

3 · · Leave a Comment

This easy, no-soak recipe for Mexican-style Instant Pot pinto beans will have your beans on the table in less than an hour, tasting just as good as the slow-cooked version you grew up with.

You’re probably used to cooking frijoles de la olla for hours on the stove-top, or even using a slow-cooker for making Crock-Pot frijoles de la olla (one of the all-time most popular recipes on this blog). With just a handful of simple ingredients and the no-soak method, these Mexican-style Instant Pot pinto beans will be on the table in no time.

While the slow-cooked beans are great, most of us don’t always have the time to wait to feed our families. Enter the glorious invention known as the Instant Pot.

…

Read More

Steak and chorizo tacos de alambre

2 · · Leave a Comment

An alambre is a popular staple taquería dish in Mexico that contains meat, vegetables and melted cheese to hold it all together.

There’s a taquería in Mexico City called Las Brasas that’s famous, in part, for their large alambre selection. Located in the Plateros neighborhood since 1977, there’s more than a dozen types of alambre combinations on their menu.

tacos de alambre with agua fresca

My family has been obsessed with this place since we discovered it. So, I decided to make a copycat recipe at home! It’s an awesome, easy and quick weeknight dinner. You can get it together even quicker if you prep the veggies beforehand.

We also make a pork alambre at home as a red meat-free alternative to this version. That recipe is made with thinly sliced pork chops or pork tenderloin and bacon. Both versions are very filling and I sometimes double the recipe so I can take leftovers to work for lunch.

Watch this video to see how easy it is to make!

…

Read More

The best strawberry margarita

2 · · Leave a Comment

Margaritas are the most well-known cocktail from Mexico and the strawberry margarita is considered to be the most popular fruit-flavored version, both in Mexico and abroad.

The invention of the margarita dates back to 1942, credited to a bar in the Northwestern state of Chihuahua, where they began making this famous tequila cocktail in 1942. Today, you can get a margarita just about anywhere in the world. This version is a slightly slushy one, similar to the frozen margaritas you may have tried before.

Slushy strawberry margaritas with chamoy for rimming the glasses

If you love frozen margaritas, you might also like to try my prickly pear frozen margarita recipe!

Rimming your margarita glass with Miguelito (a powdered form of chamoy) lends a particularly Mexican sweet-and-sour flavor. Miguelito is available in most Mexican or Latin American markets in the same aisle as bottled salsas, as well as online. Miguelito is even available on Amazon Prime! I’ve used it to rim the glass for other margaritas as well, such as my mandarin orange margarita.

How to get extra strawberry flavor

If strawberries aren’t at peak season, your berries may not be very sweet or have that signature strawberry flavor you crave. A great way to enhance the strawberry flavor in your margarita is by using freeze-dried strawberries. They pack a lot of flavor without all the moisture and body of fresh berries.

Freeze-dried strawberries from Trader Joe's

Freeze-dried strawberries should be unsweetened and unsulfured. I buy mine at Trader Joe’s or Aldi, but you can also find them in many other supermarkets and online. A 1-2 ounce bag should cost less than $4. You can also find freeze-dried strawberry powder in 8-ounce bags. It’s more expensive up front but the per-ounce cost makes it less expensive in the long run.

Slushy strawberry margaritas on cloth coasters

Don’t be cheap when choosing your tequila

I use Don Julio Tequila Reposado in my strawberry margarita recipe because it has lemon citrus notes that complement the sweetness of the berries. It may be more expensive than you’ve spent on tequila before, but worth the price (750 mL costs around $40-50). Tequila reposado is aged in oak barrels from 2 months to 1 year. This rounds and softens the tequila, making it perfect for margaritas and mixed drinks.

Remember: buying cheap tequila always results in two things—a hangover and thinking you don’t want to drink tequila ever again.

What kind of triple sec goes best in a margarita?

Not all orange-flavored liqueurs are created equal. I prefer Cointreau which is a true triple sec with a subtle orange flavor and balanced between bitter and sweet. You can use whatever brand you like if you don’t have Cointreau. Stay away from cheap triple sec because it’s often unbalanced and too sweet. Cointreau is 80 proof and can be a bit pricey, but you don’t use much, so it should last awhile. Cheaper brands of triple sec are often lower, around 60 proof.

Grand Marnier is also a French 80-proof orange liqueur but is NOT a triple sec. Grand Marnier is a mix of cognac (a type of brandy) and triple sec, which technically makes it curaçao-style liqueur.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Strawberry Margaritas

  • Author: Maura Wall Hernandez
  • Prep Time: 15-20 minutes
  • Total Time: 15-20 minutes
  • Yield: 2 servings 1x
  • Category: Beverages
  • Cuisine: Mexican
Print

Description

An easy slush margarita recipe that packs a big strawberry-flavored punch

Scale

Ingredients

  • 1 pound strawberries, hulled, juiced and strained
  • 1.5 ounces liquid cane sugar (such as Hey Shuga! brand)
  • 0.5 ounce Cointreau
  • 2.5 ounces Don Julio tequila reposado
  • Juice of 1 lime
  • 1/3 cup unsulfured, unsweetened freeze-dried strawberries (I buy them from Trader Joe’s)
  • 1.5 cups ice

For rimming glasses:

  • Juice of half a lime
  • 2 tablespoons Miguelito or Tajín

Instructions

  1. Wash, hull, juice and filter 1 pound of strawberries. 
  2. Add 1.5 oz liquid cane sugar, 0.5 oz Cointreau, 2.5 oz tequila reposado and the juice of one lime to the strawberry juice. 
  3. In a small food processor, pulse 1/3 cup freeze dried strawberries until moderately ground.
  4. Pour strawberry juice mix into blender, add 1.5 cups ice and 1/3 cup freeze-dried strawberries.
  5. Blend on high until smooth and serve.

To rim the glasses: You’ll need two shallow dishes. Squeeze lime juice into one. Add 2 tbsp of Miguelito to the other. Dip the rims of the glasses into the lime juice first, then the Miguelito.  

Notes

If you don’t have a food processor, you can add the freeze-dried strawberries straight into the blender and just blend for an extra 60 seconds to make sure they’re fully broken up and incorporated. 

Keywords: strawberry, margarita

Other margarita recipes you should try:

Paloma (grapefruit margarita)
Watermelon margaritas
Spiced pear frozen margaritas
Warm winter margaritas

This post may contain links to Amazon or other partners; your purchases via these links can benefit The Other Side of The Tortilla at no additional cost to you when you purchase items linked from this site. Read more about our affiliate linking policy.

How to make Mexican street corn

2 · · Leave a Comment

Elotes are a very popular snack in Mexico City and other parts of Central Mexico. But this Mexican street corn is easy to make at home, even without a grill!

Although Mexican street corn is often cooked over a charcoal grill by a street vendor, this recipe made in the oven or a convection toaster oven will give you elotes that taste just as good.

…

Read More

Mandarin orange margaritas

16 · · 5 Comments

Mandarin orange margaritas are a refreshing cocktail using in-season citrus. These margaritas get a fun agridulce kick from a Miguelito and salt-rimmed glass.


Mandarin oranges, or mandarinas, are extremely common in Mexico, so they’re used in all kinds of recipes, from aguas frescas, to gelatinas, salads, and more—including mandarin orange margaritas.

The juicer used in my video is a Chefn Citrus Juicer.

In this case, rimming the margarita glass with a mixture of kosher salt and Miguelito (a powdered form of chamoy) lends a particularly Mexican sweet-and-sour flavor. It’s salty, sugary, acidic, and very slightly spicy, and it’s often used on fresh fruit, veggies, and other snacks. You can buy Miguelito in most Mexican or Latin American markets in the same aisle as bottled salsas, as well as online. Miguelito is even available on Amazon Prime!

RELATED RECIPE: Easy watermelon margaritas

A note about mandarin oranges: The harvest in the beginning of the season is usually less sweet or even a little bit sour, while mandarins harvested mid- to late-season will be sweeter. For that reason, you may want to add a little bit of sugar to your juice if drinking at the beginning of the season and the fresh-squeezed juice tastes a bit too tart for your liking.

I like to use a liquid cane sugar such as Hey Shuga! Organic Pure Cane Liquid Sweetener because a little bit goes a long way and it’s easier than dissolving granulated sugar. You can typically find this in any grocery store near where you’d find maple syrup or other liquid sweeteners for baking.

RELATED RECIPE: How to make a paloma

mandarin oranges

There are a few different varieties of mandarin oranges, and that’s why they may look and taste slightly different. Their peak seasons are also slightly staggered, but you can use any variety listed below.

Types of mandarin oranges you’ll find easily in the U.S.

Clementines are sweet, less acidic, and almost always seedless. They’re in season from November-January.

Murcott Mandarins are sometimes also known as honey tangerines, and are very sweet with no seeds. They’re in season from January-April.

Golden Nugget Mandarins are smaller than other varieties, but very juicy and sweet. They’re seedless, and in season from March-June.

Tangerines are a cousin of the clementine, but are less sweet and have a lot of seeds. They’re in season from October-January.

You might be used to seeing these types of oranges called Cuties in the grocery store, thanks to some catchy marketing. Cuties actually sells two varieties of mandarin; clementines and Murcotts. Whatever you choose, I know you’ll love these mandarin orange margaritas!

A word on choosing your tequila

I’ve used Don Julio Reposado in this recipe because it has lemon citrus notes with hints of vanilla and a silky, warm finish. It’s perhaps a more expensive tequila than you may be used to buying if you’re not a tequila connoisseur, but worth the price (750 mL should cost around $40-50).

Remember: buying cheap tequila always results in two things—a hangover and not liking tequila. It’s a liquor that’s meant to be sipped, not slammed. I’ve chosen a reposado because it’s aged in oak barrels from 2 months to 1 year (Don Julio Reposado is aged 8 months), which rounds and softens the tequila, making it perfect for margaritas and mixed drinks.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Mandarin orange margarita in a glass rimmed with chamoy salt

Mandarin orange margaritas

★★★★★ 5 from 3 reviews
  • Author: Maura Wall Hernandez
  • Prep Time: 15
  • Total Time: 15
  • Yield: 2 margaritas 1x
  • Category: drinks
  • Cuisine: Mexican
Print
Scale

Ingredients

  • 6–7 mandarin oranges, juiced (should yield about 3/4 to 1 cup of juice)
  • 1 small lime, juiced
  • 2.5 ounces Don Julio Tequila Reposado
  • 0.5 ounces Cointreau

To rim the glasses:

  • 1 lime wedge (to wet the glass rims)
  • 2 tablespoons Kosher salt
  • 1 teaspoon Miguelito (chamoy en polvo)

Instructions

  1. Halve and juice 6-7 mandarin oranges, until they yield about 3/4 to 1 cup of juice.
  2. Halve and juice one lime.
  3. Add 2.5 ounces of tequila reposado and 0.5 ounces of Cointreau and stir well. Set aside.
  4. To rim the glasses, mix 2 tablespoons Kosher salt and 1 teaspoon Miguelito in a shallow dish.
  5. Cut the lime wedge and run along the rims of the glasses to wet them. Turn the glasses upside down one at a time and dip in the salt-Miguelito mixture until the rims are completely salted.
  6. Add ice to the glasses, pour margaritas over ice and serve immediately.

Notes

My preferred tequila for this recipe is Don Julio Reposado, but any reposado will do. 

Cointreau is used here over Grand Marnier because it is less sweet, but any triple sec can be substituted to your preference. 

If you’d like to make these ahead of time (24 hours in advance) or for a large group, you can easily double, triple or quadruple the recipe and refrigerate in a covered pitcher without the ice until ready to serve. Serve over ice.

Nutrition

  • Serving Size: 7 ounces

Keywords: margaritas, mandarin orange margaritas, margarita de mandarina

You might also like:

Agua de mandarina

This post may contain links to Amazon or other partners; your purchases via these links can benefit The Other Side of The Tortilla at no additional cost to you when you purchase items linked from this site. Read more about our affiliate linking policy.

Margarita-glazed doughnuts

5 · · Leave a Comment

These margarita-glazed doughnuts are a fun recipe to impress your adult guests for breakfast or brunch—it’s like having a cocktail for breakfast without the buzz!

Margarita-glazed doughnuts from theothersideofthetortilla.com

If you’ve been a longtime reader, then you know we love biscuit doughnuts in our house! They’re super easy to make, and the icing only takes a few minutes to whisk together. A couple of bakeries in LA have a margarita-glazed doughnut that I really liked, so I thought I’d try making my own at home and these were pretty spectacular! The icing really does taste like a margarita….

Read More

What is a Rosca de Reyes?

17 · · 1 Comment

Rosca de Reyes is a sweet yeasted bread that has been a part of Dia de Reyes in Mexico for more than 400 years.

The ring-shaped cake, which is considered to be a type of pan dulce, arrived from Spain during the conquest, as part of the celebration of the arrival of the Three Wise Men in Bethlehem on the Epiphany (aka Three Kings Day) to visit the baby Jesus.

Mexican rosca de reyes for Día de los Reyes Magos via theothersideofthetortilla.com

The Epiphany is celebrated on January 6 each year.

…

Read More

Easy Watermelon Margaritas

2 · · 1 Comment

A watermelon margarita is a tasty summer cocktail that’s easy to make and also a great way to use up extra fruit.

A quick and easy watermelon margarita that serves 2 but can easily be doubled or tripled to serve a crowd. Get this recipe on theothersideofthetortilla.com. #margaritas #mexicanfood #mexican

I can’t think of a better way to close out the final weeks of summer on the patio than a fresh watermelon margarita. Can you? These are also perfect for sipping by the pool on a hot day.

These margaritas are super easy to make, and you can even use fresh, store-bought watermelon juice if you don’t have a juicer at home. (Although there are so many inexpensive juicers on the market nowadays, you can find lots of decent options on Amazon with Prime shipping!) …

Read More

Moras con Crema Popsicles

4 · · Leave a Comment

Mixed berries and cream popsicles are a spin on the traditional fresas con crema, loved all over Mexico. This version incorporates blackberries, raspberries and blueberries, in addition to strawberries.

My fresas con crema popsicles are some of the most popular paletas on the blog, and with good reason: they’re the perfect way to enjoy summer berries! I created this version with mixed berries a few years ago and loved the way it came out. It’s similar, but different enough that you get a different flavor palate with all the berries.

Berries and cream popsicles are a mixed-berry spin on the traditional Mexican fresas con crema dessert. Recipe via theothersideofthetortilla.com

The best way to get these berries to bloom with flavor is to macerate them. Similar to the way I macerate sliced strawberries with sugar for my fresas con crema popsicles, we’ll macerate the berries in this recipe, too, with one key difference.

It’s essential to break some of the blackberries, blueberries and raspberries while macerating them, otherwise you won’t get much berry juice. I gently break the berries with a potato masher, but you can also use a fork or other kitchen tool. Remember: you want broken berries that will hold their shape, but ooze some juice. You don’t want berry pulp.

A couple of acknowledgements here: Blueberries are not all that common to find in some parts of Mexico, despite the fact that Mexico grows a lot of the blueberries eaten in the U.S. If you’re not a blueberry-lover, you can sub in more blackberries (called zarzamoras in Spanish).

These popsicles are heavy on the dairy, and they don’t translate well with coconut cream (vegans and non-dairy folks who like to make substitutions, be warned, you won’t get the same results). If you don’t eat dairy, I’d suggest making strawberry hibiscus popsicles instead to avoid tummy troubles. And if you REALLY like blackberries and can tolerate sweetened condensed milk, you might want to try my Oaxacan horchata popsicles, which have blackberries and cantaloupe in them—just like you’d float on top of the drink.

During the warmest months of the year, I suggest freezing these berries and cream popsicles completely overnight before serving so they aren’t quick to melt in the heat.

You’ll need a few things to make this recipe:

Popsicle molds
Wooden popsicle sticks
Cuisinart Mini Prep Plus (or another food processor or blender that can make whipped cream)

Berries and cream popsicles are a mixed-berry spin on the traditional Mexican fresas con crema dessert. Recipe via theothersideofthetortilla.com
Print

Moras con crema popsicles

Prep

Inactive

Total

Yield 10 3-ounce

Similiar to the popular fresas con crema dessert, this version uses a mix of summer berries for a spectacular berries and cream popsicle you'll make again and again. 

Ingredients

  • 2/3 cup chopped strawberries
  • 1/2 cup blueberries
  • 1/2 cup blackberries
  • 1/2 cup raspberries
  • 1/2 cup pure cane sugar (not white sugar) or raw sugar
  • 1 1/4 cup heavy whipping cream

Instructions

  1. Wash all berries, pat dry, and remove strawberry stems.
  2. Chop 2/3 cup strawberries (about 4-6 large strawberries) and add to a glass bowl.
  3. Place blueberries, blackberries and raspberries in the glass bowl and break some of the berries slightly with a potato masher to release their juices.
  4. Mix the berries gently with a spoon and sprinkle with 1/2 cup sugar. Stir to make sure all the berries are coated, then allow the berries to sit undisturbed for 20 minutes to macerate and draw out the juices.
  5. After the berries have been macerating for about 15 minutes, add 1 1/4 cups heavy whipping cream to a food processor and process for about 2 minutes or until a thick whipped cream is formed. (If you over-process, you'll end up with butter.)
  6. Use a spatula to fold the whipped cream into the macerated berries, being careful not to over-mix and cause the whipped cream to go flat.
  7. Spoon into a popsicle mold, add sticks and freeze for 8 hours or overnight.

Notes

To remove popsicles from mold, gently run lukewarm water over the bottom edges of the popsicle mold for a few minutes to loosen them.

If you want to cut some of the fat and calories, you can substitute regular whipping cream for the heavy whipping cream without losing much of the creamy taste.

Courses Dessert

Cuisine Mexican

You might also like: Mangonada popsicles

Té de bugambilia

19 · · 3 Comments

Té de bugambilia, also known as bougainvillea tea in English, is an essential Mexican home remedy during cold and flu season. It’s an excellent way to alleviate coughs, chest congestion and sore throats.

How to make Mexican té de bugambilia (bougainvillea tea), via theothersideofthetortilla.com

Years ago on a visit to Mexico City, my father-in-law taught me how to make this very effective Mexican home remedy for alleviating coughs and sore throats.

The recipe couldn’t be simpler: boil water and add the flowers until the water turns pink, then add Mexican lime juice (key limes) and honey. Some people like to add a little Mexican cinnamon stick to theirs as well, but I prefer my tea without it. Add slightly more honey if your throat is particularly sore….

Read More

How to doctor canned refried beans

53 · · 1 Comment

Canned refried beans are a cabinet staple in most Mexican homes, but you can expand your flavor options by doctoring your beans in a few easy steps.

If you’re like me, you probably keep a can or two of refried beans in the cabinet at all times. In fact, I usually keep a can of refried pinto beans and a can of refried black beans in there because one can never be too sure when an occasion requiring beans could arise in a Mexican-American household. Am I right?

And while you may be perfectly OK with always eating the same beans out of a can, you have no idea what you’re missing out on if you’d just play with your food a little bit!

…

Read More

Strawberry hibiscus popsicles

5 · · 2 Comments

Strawberry hibiscus popsicles are a healthy treat with a uniquely Mexican-flavored twist.

How to make strawberry hibiscus popsicles via theothersideofthetortilla.com

This post is in partnership with California Strawberries. The recipe and opinions are my own.

If you love strawberries, but you’re also trying to cut back on added sugar, you’re going to love this recipe for strawberry hibiscus popsicles.
…

Read More

Mexican chocolate-glazed doughnuts

6 · · 1 Comment

Try these Mexican chocolate-glazed doughnuts as a decadent treat you can serve to any crowd for breakfast or brunch.

These biscuit doughnuts are incredibly easy to make, and the frosting is something you can whip up in a flash. Just keep a can of flaky biscuit dough in the refrigerator and you’ll be set for any breakfast. In fact, these are so easy, you can even make them on a weekday. Any pan dulce-lover will definitely be impressed by the familiar flavors.

How to make Mexican chocolate-glazed doughnuts with biscuit dough, recipe via theothersideofthetortilla.com

I’ve previously shared a recipe here for hibiscus-glazed doughnuts, and these follow the same method of using Pillsbury flaky biscuit dough for extreme ease. (Seriously, even people who don’t consider themselves bakers can do it.)

RELATED RECIPE: How to make orejas

If you’ve never made biscuit doughnuts, you have no idea what you’re missing! My husband was such a huge fan of these that he ended up eating two in one sitting.

For the frosting on these, I chose to garnish with a drizzle of dulce de leche, but feel free to leave it out or come up with another idea to make your doughnuts look pretty. (I like the squeeze bottles of Nestle dulce de leche to get an even drizzle.) You can also garnish with a little bit of chopped or crumbled Mexican chocolate sprinkled on top of the glaze before it’s set.

It’s OK if the glaze isn’t completely smooth; sometimes the powdered Mexican chocolate gets tiny clumps, but that’s part of the charm of being imperfect but still incredibly tasty. There are two brands of Mexican chocolate that come powdered: Abuelita and Ibarra. I like them both and think it’s a matter of personal preference as to which one you like better. The Ibarra is what I happened to have in my cabinet recently, and I think it’s a little more finely ground than the Abuelita.

Ibarra Mexican chocolate made into frosting

Can I reheat biscuit doughnuts?

They’re great when they come straight out of the frying pan once the glaze is dried, but they don’t taste the same reheated (plus the icing can run when reheated). If you won’t make them all at once, separate the dough and refrigerate what you won’t eat right away. It’s easy to store leftover glaze, and that will taste fine the second day. Just cover with plastic wrap and put it in the refrigerator, too. Bring to room temperature when you’re ready to glaze a fresh batch.

RELATED RECIPE: Churro French toast

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Mexican chocolate-glazed doughnuts drizzled with dulce de leche

Mexican chocolate-glazed doughnuts

  • Author: Maura Wall Hernandez
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 10 servings 1x
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Mexican
Print

Description

Mexican chocolate-glazed doughnuts made with Pillsbury flaky biscuit dough are an easy and decadent treat you can serve to any crowd for breakfast or brunch.

Scale

Ingredients

  • Canola oil (pour enough so it’s 1 inch deep in your pot)
  • 1 can of Pillsbury Grands flaky layers original biscuits

For the frosting:

  • 3/4 cup Ibarra or Abuelita powdered Mexican chocolate (sold in most Mexican grocery stores and online at Amazon)
  • 3/4 cup confectioner’s sugar (aka powdered sugar)
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup whole milk

For garnish:

  • dulce de leche or roughly chopped Mexican chocolate

Instructions

  1. Pour about 1 inch deep of canola oil into your pan. Heat over medium to bring the oil to temperature.
  2. Remove the biscuits from the packaging and place them on a parchment paper-lined cookie sheet. Use a small circular cookie cutter or a small juice glass to cut circles out of the middle of the biscuits. You should have 8 doughnuts and 8 doughnut holes.
  3. When the oil is ready, it should bubble or pop very slightly. You can test its readiness with one of the doughnut holes if you’re not sure. The dough should start frying immediately after touching the oil. Add the doughnuts to the oil 3-4 at a time and fry for a minute or two, until the dough starts to turn golden. Flip them gently with a wooden spoon or tongs. When they’re done frying, remove from the oil and place them on a paper towel-lined dish to drain any remaining oil. Repeat with the remaining doughnuts.
  4. While the doughnuts are cooling off a bit and draining excess oil, add 3/4 cup confectioner’s sugar, 3/4 cup powdered Mexican chocolate, and 1/4 teaspoon ground cinnamon to a bowl. Mix with a spoon, then add the 1/4 cup whole milk (skim and 1% are too thin; don’t substitute!). Stir the mixture until it’s a relatively smooth consistency. Some small lumps are OK and the glaze should be thick. (If the glaze is too thick, you can add another tablespoon of whole milk.)
  5. Dip the tops of the doughnuts in the icing, twisting them slightly to ensure they’re coated evenly all the way around the tops. Place them on the parchment paper-lined baking sheet to dry.
  6. Garnish with a drizzle of dulce de leche (as pictured) or roughly chopped Mexican chocolate.

Keywords: biscuit doughnut, mexican chocolate

Roasted tomatillo and chile morita salsa

15 · · Leave a Comment

This easy roasted, smoky salsa made with tomatillos and chile morita is great on everything from tacos to scrambled eggs.

How to make easy roasted tomatillo and chile morita salsa

I’m all for simple salsas to dress up any meal of the day. Our dear friend Victor taught me how to make a version of this salsa when I was a newlywed and it’s one that I’ve continued making frequently ever since. You should use tomatillos milperos for this recipe. They’re a smaller variety of tomatillo, no bigger than about 1 to 1.5 inches in diameter. Anything much bigger than that is a larger variety of tomatillo. Tomatillos milperos have a more concentrated flavor, but are less acidic than the larger tomatillos, and have a slightly sweet, mellow taste when roasted. They’re called “milpero” because they’re often grown in the milpas in Mexico—the rows between corn planted in the cornfields.
…

Read More

How to make agua fresca de melón with a juicer

10 · · 1 Comment

Agua fresca de melón is a very popular fresh fruit drink in Mexico. Learn how to make it in a flash with a juicer to cut down on time and mess!

How to make agua fresca de melón with cantaloupe and a juicer machine

Why use a juicer instead of a blender? While the blender does the job OK, the process of filtering the pulp through a mesh sieve can be a lot messier, and also take more time. The end result is that your juice has some pulp that you really don’t want in an agua fresca. …

Read More

How to prepare chicharrones de harina

23 · · Leave a Comment

Chicharrones de harina are a puffed, salty, crunchy snack that are very popular in Mexico, and easy to find among street food vendors.

How to prepare chicharrones de harina

I’ve written before about how to fry your own chicharrones with the kind you buy at the store that you have to cook so they’re edible. But if you can’t get those at your local Mexican market, you’ll at least be likely to find them already fried and packaged to buy—usually alongside the chips, Takis, and that kind of stuff. All you have to know is how to prepare them!

I get a lot of questions from my non-Mexican friends and readers about this snack because they’ve never seen it before, or didn’t know how to prepare it properly. It’s actually really simple, and these things are super addictive….

Read More

Tacos de chicharrón guisado in the slow-cooker

42 · · 1 Comment

Chicharrón guisado is an easy, flavorful dish made from crunchy, fried pork skin stewed in salsa, and it makes incredible tacos.

The best part about this dish is that it’s incredibly easy to make, packs a ton of flavor, and using a slow-cooker means it’s mostly a hands-off recipe.

How to make tacos de chicharrón guisado in the slow-cooker via theothersideofthetortilla.com

There’s a taquería in Los Angeles I really love called Guisados. They make a taco de chicharrón guisado that’s very similar to this recipe, and they serve it on a corn tortilla over refried black beans, and topped with a little dollop of avocado salsa verde, which is how I served them here as well, but you can serve it without beans (or different beans) and whatever kind of salsa you like on top.

There are lots of recipes out there for chicharrón guisado—mostly in Spanish—and there’s one key departure in my version aside from using a slow-cooker: I use chile morita, which is a small, dried and smoked chile. I also like to serve these on smaller tortillas (about 4.5 inches round instead of the standard 6 inches) because it makes you feel more like you’re in a taquería….

Read More

The best guacamole recipe ever

18 · · 1 Comment

If you want to make the best guacamole, there are a few things you need to know. I swear by this recipe, but also by these tips that help make it the best it can be.

Tips for making the best guacamole, via theothersideofthetortilla.com

Not all guacamole is created equal, and it’s much easier to screw up than one might think. And since avocados are sometimes a splurge in your grocery budget, you really don’t want to waste them with bad guacamole. There are some common mistakes people make that cause their guac to suck: mashing the avocado so much that it’s totally smooth, adding too much of one ingredient so it throws off the flavor balance, not enough flavor so the whole thing is totally bland, or the opposite – too salty.

I’m not bragging (OK, I am totally bragging) but everyone I know who has ever eaten my guacamole has said that I make the best guacamole ever….

Read More

Avocado Chocolate Pudding

3 · · 1 Comment

Avocados blended with raw cacao powder and honey make for a perfectly silky, decadent, and dairy-free chocolate pudding.

How to make a rich, decadent and dairy-free avocado chocolate pudding, via theothersideofthetortilla.com

Most chocolate pudding recipes use milk, along with cornstarch and sometimes egg yolks to thicken it. This avocado chocolate pudding recipe relies on the creamy texture and stability of avocado and gelatin to create that perfect pudding texture.

If you’ve got avocados that are slightly past their prime and a little too soft for anything else, this recipe is a great way to use them up so they don’t go to waste.…

Read More