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Strawberry hibiscus popsicles

5 · Oct 2, 2017 · 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.
…

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Dessert, Popsicles, Recipe, Sponsored, Vegetarian/Vegetariano California Strawberries, gluten-free, strawberries, vegan

Mexican chicken soup with hominy and barley

15 · Nov 4, 2015 · 4 Comments

Nothing soothes the soul like chicken soup, no matter what country or culture you identify with. My version of Mexican chicken soup includes hominy and barley for a unique spin on this typical dish.

This post is sponsored by Teasdale Foods. All opinions and the recipe here are my own.

Make this hearty Mexican chicken soup with carrots, onion, Mexican oregano, chayote, hominy, barley and finish the flavor with lime juice and chile powder! Recipe via theothersideofthetortilla.com

RELATED RECIPE: Slow-cooker pozole rojo

My suegro loves the sopa de pollo from this place in Mexico City called el Ricón de la Lechuza, which has been around since 1971. What makes La Lechuza’s chicken soup different than most others is that in addition to the traditional homemade broth, carrots and celery, barley (called “cebada” in Spanish) lends a unique texture and adds to the nutritional profile of the dish.

…

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Pressure Cooker Recipes, Recipe, Soups, Stews, Caldos, Sopas y Guisados, Sponsored barley, cebada, chayote, hominy, Mexican oregano

Slow-cooker pozole rojo

176 · Oct 1, 2015 · 1 Comment

Pozole rojo is a hearty classic Mexican soup or stew, traditionally made with pork broth, pork, hominy, and spices, then topped with garnishes such as lime juice, radishes, onion, lettuce and more. It’s a popular traditional dish served throughout the country that is representative of Mexican cuisine.

This post is part of a compensated campaign with Teasdale Foods. All opinions and the recipe here are my own.

I admit that pozole can be an intimidating dish to make at home, mostly because making the perfect pork broth can be tough to match when you’re up against the memory of a beloved family member’s recipe. But I’ve found an awesome semi-homemade cheat for pozole that’s simple to prepare and easy to love!

I’ve used Teasdale’s new Easy Prep Spicy Red Pozole in this recipe, which is basically just cheating at the broth and hominy preparation—the two factors that often scare people away from making this traditional dish at home if they don’t have a trusted family recipe.

Pozole rojo is a hearty classic Mexican soup or stew, traditionally made with pork broth, pork, hominy, and spices, then topped with garnishes such as lime juice, radishes, onion, lettuce and more. It's a popular traditional dish served throughout the country that is representative of Mexican cuisine. Here's how to make pozole rojo in your slow-cooker with a semi-homemade cheat via theothersideofthetortilla.com.

What’s great about it also is that you can choose what kind of meat you want to add; I’ve chosen boneless country pork ribs because they’re easy to find, usually have a mix of dark and light meat, and they cook to tender perfection in a slow-cooker. Nothing beats low and slow, especially when there’s minimal effort involved.

The majority of the prep time for this recipe is for slicing and dicing your garnishes. I’ve also doctored the pozole to my personal taste by cooking the pork with bay leaves and Mexican oregano, and adding more chiles to the broth. The slow-cooker also means that most of the cooking is hands-off so you can be doing something else!

RELATED RECIPE: Slow-cooker carnitas

Pozole is a prehispanic dish that has been enjoyed in Mexico for many generations dating at least all the way back to the times of Moctezuma in the latter part of the 1400s, and the preparation still used and served today goes back to the 18th Century, according to culinary historians.

The three main types of pozole you’ll find all throughout Mexico are pozole blanco, pozole verde and pozole rojo. In Mexico City, where our family is from, you can find many varieties of the three typical colors of pozole served all over the city, including more than a dozen regional varieties from all over the country. And, they can have pork, chicken, shrimp, or be vegetarian-friendly, too. You can find pozole served everywhere from dedicated pozolerías to markets, fondas and even some high-end restaurants that serve traditional Mexican cuisine.

Traditional garnishes with pozole include:
sliced radishes, diced white onion, shredded iceberg lettuce or cabbage, chopped cilantro, fresh limes, dried Mexican oregano and chile powder, such as ground chile piquin.

In Mexico City, it’s very common to serve pozole with tostadas with crema mexicana spread on top, which is to be eaten alternating with a spoonful of pozole, then a bite of tostada.

Whether you love red, green or white #pozole, this traditional #Mexican dish is always fun to eat! Pozole is a hearty soup or stew, traditionally made with pork broth, pork, #hominy, and spices, then topped with garnishes such as lime juice, radishes, onion, lettuce and more. But there are also lots of regional variations of this prehispanic dish, which is popular all over #Mexico and is a staple of the cuisine. Check out my version using a #slowcooker and an awesome cheat that’s simple to prepare and easy to love! (Don’t forget the tostadas and crema on the side!) 😉 🐷🍲🇲🇽 #Recipe on theothersideofthetortilla.com! #teasdalefoods #ad #mexicanfood #comidamexicana #cdmx #chilango #pozolerojo #instavideo #instafood #instagood #instamex #stopmotion #food #hungry #soup #mydayinLA #fall #crockpot #crockpotcooking #pozoleando #pozolefordays #sopa #sopita

A video posted by Maura Hernandez (@maurahernandez) on Oct 1, 2015 at 9:20pm PDT

This recipe is most similar to Jalisco-style red pozole, and I’ve added a few extra ancho chiles to the broth for a deeper chile flavor. I like my red pozole fairly spicy, but you can leave them out if you’re not accustomed to spicy pozole. But if you do want to incorporate more heat, you can also puree the extra chiles with a little broth once hydrated, then strain them into the soup, or just add a sprinkle of ground chile piquin when serving.

Take care not to overcook the hominy, as it can become mushy. (When in doubt, you can always remove the hominy a little early and put it on the side while your broth is still cooking in the slow-cooker. You’ll know the hominy is done when it looked bloomed or fluffy.) Pozole reheats well and can also be frozen. If the broth is thicker than you’d like, you can also thin it out with a bit of chicken broth.

Do you like pozole rojo or pozole blanco better? Let me know why in the comments!

RELATED RECIPE: Frijol con puerco

Pozole rojo is a hearty classic Mexican soup or stew, traditionally made with pork broth, pork, hominy, and spices, then topped with garnishes such as lime juice, radishes, onion, lettuce and more. It's a popular traditional dish served throughout the country that is representative of Mexican cuisine. Here's how to make pozole rojo in your slow-cooker with a semi-homemade cheat via theothersideofthetortilla.com.
Print

Slow-cooker pozole rojo

Prep 30 mins

Cook 4 hours, 30 mins

Total 4 hours, 60 mins

Author Maura Wall Hernandez

Yield 6-8 servings

Pozole rojo is a classic Mexican soup or stew, traditionally made with pork broth, pork, hominy, and spices, then topped with garnishes such as lime juice, radishes, onion, lettuce and more. It's a popular traditional dish served throughout the country that is representative of Mexican cuisine.

Ingredients

  • 2 pounds boneless country pork ribs (preferably with some dark meat and either a little fat marble or visible fat)
  • 1 teaspoon kosher salt
  • 1 large or two medium bay leaves
  • 1/4 teaspoon Mexican oregano
  • 1 can (108 ounces) of Teasdale Easy Prep Spicy Red Pozole
  • 2 ancho chiles, stem and seeds removed
  • Traditional garnishes: Sliced radishes, shredded iceberg lettuce, diced white onion, chopped cilantro, lime juice, ground chile piquin or ground chile ancho

Instructions

  1. Place the bay leaf or leaves on the bottom of the slow cooker.
  2. Arrange the boneless country pork ribs on their sides, covering up the bay leaf, and cover the bottom of the slow cooker.
  3. Sprinkle kosher salt and Mexican oregano over the meat. Cover the slow cooker and turn on low heat. Cook for 2 hours, turn meat, and cook for 1 more hour.
  4. After the third hour, open the can of Teasdale Easy Prep and pour the liquid in first. Spoon the hominy over the top and even out so everything is covered by broth.
  5. Turn slow cooker to high heat and cook for 1.5 to 2 hours, until the broth comes to a boil. Remove lid, turn off heat (or turn slow cooker to keep warm setting) and ladle into bowls.
  6. Garnish with a squeeze of lime juice, sliced radishes, shredded iceberg lettuce or cabbage, diced white onion, chopped cilantro, and a sprinkle of Mexican oregano and ground chile piquin or ancho (optional).

Notes

Serve with tostadas and crema mexicana.

Courses Lunch/Dinner

Cuisine Mexican

 

RELATED RECIPE: Slow-cooker cochinita pibil

 

 

Plato fuerte/Main dish, Recipe, Slow-Cooker recipes, Soups, Stews, Caldos, Sopas y Guisados, Sponsored boneless country pork ribs, chile ancho, chile piquin, guisado, hominy, pork, pozole, stew

A night out with Cerveza Montejo

0 · Jul 10, 2015 · 1 Comment

This post is part of a compensated campaign with Montejo. All opinions are my own.

I had never eaten dinner on the field of a Major League Baseball park, so when Montejo, a Mexican beer company I adore, invited me to have dinner on the field at Dodger Stadium — with a Mexican-inspired dinner cooked up by Chef Eduardo Ruiz of LA’s Corazón y Miel — I knew it was a once-in-a-lifetime opportunity. We are big baseball lovers in our household, so I knew I would have a great time even though the Dodgers are not my home team.

Cerveza Montejo is a golden lager beer that has been brewed for more than 100 years in Mexico.

Dodger Stadium private dinner with Montejo - more on theothersideofthetortilla.com

Named after Don Francisco de Montejo, the founder of the city of Mérida in the state of Yucatán, Cerveza Montejo was originally brewed at the Cervecería Yucateca beginning in 1900, and is now brewed in Tuxtepec, in the state of Oaxaca, by Cervecería Modelo. Although this tasty Mexican beer has been around for a long time in Mexico, it has only been available in select states in the U.S. since September 2014. As a newer beer to the American market, it was cool to learn that Montejo is an official beer sponsor for the L.A. Dodgers and the Texas Rangers. If you’ve been to other ballparks in California, Arizona or Texas, you’ve also probably seen Montejo sold at the concession stands. And at Dodger Stadium, they even have a Montejo bar behind the right field pavilion!

We’ve had Montejo plenty of times in Mexico, so I’m excited to have it available in the U.S. because not only is it good for drinking plain and making micheladas, it’s also a great beer for cooking — especially when it comes to marinating and tenderizing meats for summer grilling!

RELATED RECIPE: Arrachera borracha…

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Finding Mexico in Los Angeles, Sponsored beer, cerveza, Montejo

No-churn Mexican vanilla ice cream with grilled pineapple topping

6 · May 29, 2015 · Leave a Comment

Make this no-churn Mexican vanilla ice cream with a grilled pineapple topping to serve at your next summer gathering!

This post is part of a compensated campaign with Nestlé El Mejor Nido. All opinions and the recipe here are my own. This post also contains product affiliate links to my Amazon store for ingredients and tools I’ve used to make the recipe.

No-churn Mexican vanilla ice cream with grilled pineapple topping - Recipe via theothersideofthetortilla.com

Summer and parillada season is upon us, and I love to serve a dessert that feels special like fireworks at the end of the evening — but without too much fuss.

I was browsing recipes at El Mejor Nido for summer dessert inspiration and came across an easy homemade strawberry ice cream that looked divine. I love the idea of making homemade ice cream with fresh seasonal fruit, but I don’t have an ice cream maker.

So instead, I created this no-churn version of a Mexican vanilla ice cream with a grilled pineapple topping. Sweetened condensed milk folded into freshly whipped cream is the key to this dish, and there’s a surprise ingredient — a very small amount of tequila — that helps keep the ice cream easy to scoop. The only real skill you’ll need is patience while it freezes!

 RELATED RECIPE: Frozen café con leche…

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Dessert, Recipe, Sponsored la lechera, pineapple, vanilla beans, vanilla extract

Frozen Café con Leche

9 · May 6, 2015 · 3 Comments

Make this frozen café con leche in your blender at home with just a few ingredients!

Who doesn’t love a good café con leche? I have one a few days each week, but I almost always make them at home instead of buying them. My mom and I share a love for making copycat recipes at home. It’s become almost a game between us, and has been for many years. Why pay $6 or more for a large coffee house drink I can make better at home, and for much less money per serving?

How to make a frozen café con leche frappe - Recipe via theothersideofthetortilla.com

This post is part of a compensated campaign with Nestlé El Mejor Nido. All opinions and the recipe here are my own.

I definitely inherited my mom’s gift for recreating recipes, so I’m grateful that she shared her love of cooking and experimenting in the kitchen with me. I created this frozen café con leche with my mom in mind. She usually will ask me what kind of coffee I’m drinking lately, and then she gets hooked on it too. So even when we can’t have a cafecito together, we can at least enjoy the same drink despite the miles between us.

RELATED RECIPE: Mexican mocha latte…

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drinks, Recipe, Sponsored la lechera

Baked Taquitos

3 · Apr 16, 2015 · 3 Comments

These baked taquitos, or baked flautas, are a healthier version of the classic fried taquito that your family will love!

As a kid, one of my all-time favorite meals was taquitos de pollo (in fact, it still is one of my favorites). Anytime my mom would take me to a Mexican restaurant, I would always order this fried taco dish no matter what else was on the menu—whether it was called a taquito, flauta, or something else.

Make baked taquitos or flautas instead of fried! Recipe via theothersideofthetortilla.com

This post is part of a compensated campaign with Herdez. All opinions and the recipe here are my own.

So I wanted to recreate an easier, healthier, kid-friendly version of my childhood favorite. …

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Plato fuerte/Main dish, Poultry, Recipe, Sponsored Herdez

Easter egg gelatinas

4 · Apr 1, 2015 · 1 Comment

This post is part of a compensated campaign with Nestlé El Mejor Nido. All opinions and the recipe here are my own.

Gelatinas are a popular dessert throughout Mexico and come in many unique flavors and shapes.

Of course, no holiday celebration is complete without one of your tías bringing her fanciest gelatina, right? My favorite kind of are the ones with colorful layers!
How to make Easter egg gelatinas with La Lechera sweetened condensed milk. Recipe via theothersideofthetortilla.com
I was making a list of Easter dessert ideas the other day to bring to my aunt’s house for our family’s celebration and I decided to check out ElMejorNido.com for some inspiration. I love that I can save, organize and rate recipes, as well as make shopping lists and get recipes and special offers delivered my inbox every month. I came across some great ideas and recipes for making gelatinas that sparked a memory….

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Dessert, Recipe, Sponsored Easter, Pascua

Queso fundido potato skins

1 · Mar 13, 2015 · 3 Comments

This post is part of a compensated campaign with Farmland® and Latina Bloggers Connect. All opinions and the recipe here are my own.

Queso fundido potato skins are a sinful snack perfect for any party or game day. Or even a random Saturday when you just want a savory, meaty, cheesy snack.

I usually serve queso fundido with tortillas (mostly corn tortillas, but sometimes flour) or hearty tortilla chips. But I’ve had a penchant lately to meld together my Mexican favorites with my American favorites, which is what prompted me to create these queso fundido potato skins.

RELATED RECIPE: Queso fundido with chorizo

Queso fundido potato skins via theothersideofthetortilla.com…

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Recipe, Snacks, Sponsored bacon, chile poblano, chorizo, queso Chihuahua, queso Quesadilla

BLT guacamole

2 · Jan 20, 2015 · 5 Comments

How to make BLT guacamole. Recipe via theothersideofthetortilla.com

This post is part of a compensated campaign with Farmland® and Latina Bloggers Connect. All opinions and the recipe here are my own.

BLT guacamole is a mashup of two of my favorite things: A classic bacon, lettuce and tomato sandwich and avocado. Whenever I make a BLT sandwich, I usually like to add a little sliced avocado and some homemade chipotle mayo.

This recipe is a lot like a BLT — the only thing missing is the bread. (Although you could eat this guacamole on toast as an open-faced sandwich, too.)

RELATED TIP: How to keep guacamole fresh and green…

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Recipe, Snacks, Sponsored bacon, guacamole, tocino

Roasted jalapeño hummus

3 · Jan 12, 2015 · 1 Comment

This post is part of a compensated campaign with McCormick Spices. All opinions and the recipe here are my own.

Roasted jalapeño hummus is a quick, easy, healthy snack you can make at home in about 15 minutes.

While this might look like any old regular hummus, the roasted jalapeño, garlic and cumin give it a mellowed, spicy kick for a different flavor than traditional, plain hummus. This anything-but-typical dip is great served with pita bread, pita chips, or tortilla. chips. And in 2015, this snack — which is a fusion of Middle Eastern and Mexican flavors — is actually trendy! Middle Eastern dips and spreads are one of the global food trends in this year’s Flavor Forecast from McCormick Spices.

Roasted jalapeño hummus recipe via theothersideofthetortilla.com

It’s quite easy to work most of these trends into your daily cooking routines, but I challenge you to try to incorporate at least one trend per week. Chances are, if you’re a Mexican food enthusiast, you may already be cooking according to some of these trends — in which case, congratulations for being accidentally cool!

Check out the full McCormick Flavor Forecast 2015 and get inspired to get cooking with recipe suggestions galore.

There are eight flavor trends to watch in the 15th annual McCormick Flavor Forecast, and here, I’m sharing my five favorites and how you can apply them with Mexican cuisine in your own kitchen.

RELATED: 2013 McCormick Flavor Forecast gives Mexican food a global twist

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Cotija and chile-spiced palomitas

4 · Dec 19, 2014 · 2 Comments

You can’t have a family movie night without a great snack! I love making up my own popcorn flavors, so this cheesy chile-spiced palomitas recipe is just what I want for a night in with the family and my Netflix account.

popcorn with lime, chile powder and cotija cheese

When I got an air popper several years ago, I stopped buying microwave popcorn. The beauty of freshly popped popcorn made with an air popper is that you can make as little (or as much) as you want, and you can dress it up differently each time you make popcorn! And you’re not getting any chemical additives either, so you won’t feel unhealthy eating it. If you don’t have an air popper, you can also easily make the popcorn on the stovetop without any oil.

RELATED: Mexican snacks for a crowd

I love to mix and match flavors all the time, but one of my favorite combinations is melted butter, chile powder, queso cotija and a little squeeze of fresh lime juice. Sometimes, I substitute the chile powder for a liquid hot sauce such as salsa Búfalo or Tapatío. If I’m feeling like something really spicy, I might even use a habanero salsa!

RELATED: Roasted chickpeas with Tajín

Ingredients to make Mexican-style cotija and chile-spiced popcorn

The wonderful thing about this recipe is that since the queso cotija is already salty, you really don’t need to add any extra salt. If you do like your popcorn pretty salty, though, I recommend swapping the unsalted butter for salted before you go sprinkling any more salt on the popcorn.

RELATED: How to prepare chicharrones de harina

squeezing lime juice over popcorn

I love to munch on these spicy and tangy palomitas while watching all kinds of different movies, from classic cine mexicano to 80s movies to animated flicks with the younger members of my family. 

RELATED: A guide to Mexican limes

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Ingredients for making spicy Mexican-style street popcorn

Cotija and chile-spiced palomitas

  • Author: Maura Wall Hernandez
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2–4 servings 1x
  • Category: snacks
  • Cuisine: Mexican
Print Recipe
Pin Recipe

Description

Turn a street food favorite into a family movie night snack! Make your popcorn spicy and tangy with grated queso cotija, chile powder, melted butter and a little squeeze of lime juice!


Ingredients

Scale
  • 1/2 cup popcorn kernels, popped
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup Cacique queso cotija, grated
  • Chile quebrado, Tajín or your choice of chile powder, to taste
  • Optional: A squeeze of fresh key lime juice

Instructions

  1. In an air popper, pop 1/2 cup of popcorn kernels into a large bowl and set aside. (See notes below if you do not have an air popper.)
  2. Grate 1/4 cup queso cotija with a medium-grain cheese grater.
  3. Combine queso cotija and chile quebrado or chile powder in a small dish.
  4. Melt butter in a microwave-safe dish at 15-second intervals, then pour over popcorn in the large bowl.
  5. Sprinkle the mixture of queso cotija and chile powder over the buttered popcorn and toss well, using a large spoon.
  6. Optional: To add a bright, citrusy flavor, squeeze 1-2 key limes over the top of the dressed popcorn and toss to incorporate.

Notes

If you can’t find key limes (the tiny kind), you can substitute with the juice of 1/4 of a large lime.

If you don’t have an air popper, you can make the popcorn on the stovetop without any oil. You’ll need a deep pot with a lid. Pour the popcorn kernels in the bottom of the pot and heat over medium heat, gently shaking the pot every 30 seconds until the popcorn begins to pop. It will take around 4-5 minutes before the popcorn starts popping. Once it does, gently shake at 10 second intervals until the popping slows down. Remove from heat, shake a little bit more, then allow to sit for about 1 minute before you remove the lid. Most of the popcorn should be popped, with very few kernels left.

Did you make this recipe?

Tag @maurahernandez on Instagram and hashtag it #TOSOTT

Recipe, Snacks, Sponsored, Street food Cacique, queso cotija

Huevos al albañil

30 · Dec 19, 2014 · 3 Comments

How to make huevos al albañil (Mexican bricklayer's eggs). Recipe via theothersideofthetortilla.com.

This post is part of a compensated campaign with BUSH’S Cocina LatinaTM and Latina Bloggers Connect but all opinions and the recipe here are my own.

Holiday vacation is my favorite time of year because it means I have time to make a special breakfast every day! This version of huevos al albañil, also known as bricklayer’s eggs, is a popular breakfast dish in Mexico.

The key to what makes huevos al albañil different from other egg dishes is that the eggs are scrambled and mixed with salsa, and cooked together so the salsa fuses with the eggs. They shouldn’t be too soupy when cooked; just wet enough that the salsa keeps everything moist. Whether you prefer to use salsa verde or salsa roja is up to you! The dish is served layered from the bottom up with a fried tortilla, beans, a scrambled egg and salsa mixture and then toppings such as crema mexicana and queso cotija, if desired.

RELATED RECIPE: Trenza de huevo con chorizo…

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Breakfast and Brunch, Recipe, Sponsored Bush's Cocina Latina, eggs, huevo

Crema de elote

73 · Nov 24, 2014 · 4 Comments

Crema de elote, also sometimes known as crema de maíz, is a cream of corn soup commonly served in Mexico. This version is garnished with roasted corn, diced poblano chile, cotija cheese and crema Mexicana.

Mexican cream corn soup

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

Crema de elote is a hearty soup that can serve as a meal on its own, or can be divided into four portions for an appetizer or small first course. This soup is thickened with whole milk and Maseca instant corn flour.

…

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Recipe, Soups, Stews, Caldos, Sopas y Guisados, Sponsored, Vegetarian/Vegetariano gluten-free, Maseca

Frijol con puerco

9 · Nov 22, 2014 · 2 Comments

Frijol con puerco is a popular dish from the Yucatán area of Mexico and is considered a guiso, or stew.

frijol-con-puerco-recipe-TOSOTT

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

I like to use boneless country-style ribs for this dish, as they typically are very meaty and juicy. This cut comes from the sirloin or rib-end of the pork loin.

Traditionally, this dish was sometimes also made with the tail and ear as well. However, in modern times, it’s become more common to see the dish made without it. This recipe was originally taught to me by a family friend in 2009 and I’ve since adapted it to my own style.

RELATED RECIPE: Slow-cooker cochinita pibil
…

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Meat, Plato fuerte/Main dish, Pressure Cooker Recipes, Recipe, Sponsored black beans, National Pork Board, pork, rice

Pellizcadas

37 · Nov 21, 2014 · 3 Comments

How to make pellizcadas with refried black beans, queso panela and salsa verde. Recipe on theothersideofthetortilla.com.

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

Pellizcadas are the perfect appetizer for those who love sopes, but want something a little smaller to snack on.

Pellizcadas can be eaten alone, as an appetizer, or along with a meal such as lunch. In Veracruz, where part of our family is from, it’s common for pellizcadas to be served with small pieces of crushed chicharron and topped with salsa. In other parts of the country, there are many variations when it comes to the toppings. This particular variation is similar to one I’ve eaten in Acapulco, where this dish is sometimes referred to as pellizcadas acapulqueñas….

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Recipe, Snacks, Sponsored, Vegetarian/Vegetariano chalupas, Maseca, memelas, pellizcadas, sopecitos, sopes

Atole de calabaza

37 · Nov 16, 2014 · 1 Comment

Atole de calabaza is a masa-based beverage made with milk, and served hot. This pumpkin-flavored version tastes similar to pumpkin pie and is perfect for serving around the holidays.

Although vanilla atole, chocolate (called champurrado) and strawberry atole are the most common flavors, there are many other common flavors such as pumpkin, as well as modern, non-traditional flavors. I love to serve this pumpkin atole with conchas or orejas (types of pan dulce).

How to make Mexican atole de calabaza. Recipe via theothersideofthetortilla.com.
…

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Day of The Dead, drinks, Holidays, Recipe, Sponsored, Vegetarian/Vegetariano atole, calabaza, gluten-free, Maseca, pumpkin

Lasaña Azteca

6 · Oct 30, 2014 · Leave a Comment

Mexican-inspired white lasagna Azteca rolls. Recipe via theothersideofthetortilla.com

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.

Rollitos de lasaña azteca, or Aztec lasagna rolls, are an easy and flavorful dish that you can prepare in advance and pop into the oven to get dinner on the table without much effort.

Several years ago, my Tía Annette gave me a copy of a Mexico City Junior League cookbook from the 1980s. The thing I loved most about the book was that it had expat fusion recipes that were Mexicanized versions of American comfort foods, and it was a window into what the most popular recipes were among these women at the time the book was published.

This recipe is my modern spin on a fusion of two recipes that were particularly popular at the time that edition of the Mexico City Junior League cookbook was written: A white lasagna made with Mexican cheeses, and a dish known as budín Azteca or pastel Azteca, which is basically a lasagna dish that uses tortillas in place of lasagna noodles, and has a cheesy, spicy chile and vegetable filling.

…

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Plato fuerte/Main dish, Recipe, Sponsored, Vegetarian/Vegetariano Barilla, calabacita, pasta, requesón

Tinga de pollo

46 · Oct 21, 2014 · 5 Comments

Chicken tinga, also known as tinga poblana or tinga de pollo, 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!

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 theothersideofthetortilla.com

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. 

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: Fideo seco

How to make tinga de pollo, 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 poblana or chicken tinga. Recipe via @MauraHernandez on The Other Side of The Tortilla.

Cooking with fresh, natural and quality ingredients to feed my family is very important to me and I know it’s important to you, too. I’ve used Hunt’s tomato sauce and canned tomatoes in my kitchen for several years because they’re grown in California, canned within hours of being picked, have no artificial preservatives and are 100 percent natural, so I feel good about feeding my family with healthy, natural ingredients in my recipes that call for tomatoes when they’re out of season or I don’t have time to make tomato sauce from scratch.

Paired with chipotles in adobo sauce and fresh onion, garlic, and spices you surely already keep in your pantry, this dish is sure to become a family favorite if it isn’t already a dish you eat regularly.

And the bonus? You really only need to dirty one pan to make it! 

Tinga is commonly served on top of tostadas with garnishes such as crema mexicana, avocado, shredded lettuce and queso fresco. Tinga can also be served on its own with a side of rice, as tacos or inside of a quesadilla (sometimes known as tingadillas).

RELATED: Paella with Spanish chorizo, chicken and Brussels sprouts

 

How to make tinga de pollo, 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 poblana or chicken tinga. Recipe via @MauraHernandez on The Other Side of The Tortilla.
Print

Chicken tinga

Prep 30 mins

Cook 20 mins

Total 50 mins

Author Maura Wall Hernandez

Yield 4-6 servings

Tinga de pollo is a Mexican dish from Puebla with a tomato base and shredded chicken, along with chorizo, tomatillos and spices. This dish is also commonly known as tinga poblana or chicken tinga.

Ingredients

  • 4 cups shredded rotisserie chicken
  • ½ cup cooked chorizo (about 6-7 ounces uncooked depending on the brand)
  • ¾ cup white onion, diced (about half of a large onion)
  • 2 garlic cloves, crushed
  • 1 ¼ cups Hunt’s tomato sauce
  • 2 chipotle chiles in adobo sauce
  • 6 tablespoons adobo sauce (from canned chipotles in adobo)
  • 1 cup Hunt’s petite diced tomatoes
  • 3 ½ ounces fresh tomatillos (about 4 small-to-medium sized tomatillos)
  • ¾ teaspoon dried Mexican oregano
  • ½ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon freshly ground black pepper
  • 2 bay leaves

Instructions

  1. Cook 6-7 ounces of chorizo in a frying pan. Drain grease from cooked chorizo on
  2. While the chorizo is cooking, hand-shred rotisserie chicken until you have four cups and set aside.
  3. In a large skillet over medium heat, combine cooked chorizo, diced white onion and garlic. Sautee until the onion starts to turn transparent, about 5-7 minutes.
  4. In a blender or a small food processor, add 1 ¼ cups Hunt’s tomato sauce, 2 chipotle chiles and 6 tablespoons of adobo sauce from the canned chipotles in adobo. Puree until completely smooth.
  5. Pour the tomato sauce mixture into the skillet and reduce the heat to low. Add 1 cup of Hunt’s petite diced tomatoes, Mexican oregano, thyme, marjoram, freshly ground pepper and tuck two bay leaves into the skillet so they’re submerged in the sauce. Stir to incorporate all ingredients.
  6. Add shredded chicken and fresh tomatillo wedges and stir to coat. Reduce heat to simmer and cover. Cook for 15-20 minutes, until chicken is completely heated through and the sauce has reduced slightly.
  7. Remove from heat and serve.

Notes

Serve on top of tostadas with crema mexicana and avocado (as pictured in this recipe); or with a side of rice, as tacos or inside of a quesadilla (known as tingadillas).

Courses Lunch/Dinner

Cuisine Mexican

Get more recipes—in Spanish and English—from the Colección de recetas de Hunt’s y Kraft.

Meat, Plato fuerte/Main dish, Poultry, Recipe, Sponsored avocado, bay leaf, crema Mexicana, hoja de laurel, Hunt's, marjoram, mejorana, Puebla, rotisserie chicken, thyme, tinga, tomatillo, tomillo

Slow-cooker carnitas

12 · Oct 18, 2014 · 4 Comments

How to make Mexican carnitas with a slow-cooker. Recipe on theothersideofthetortilla.com.

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

Slow-cooker carnitas are great for an easy weeknight family dinner or for a weekend gathering. This is a super simple meal with only four ingredients that you can also prepare in advance and reheat.

Carnitas are typically a true nose-to-tail kind of dish where almost the entire pig is used. My husband loves this recipe and says that it’s similar to ordering maciza, which is mostly lean and white meat. If you’re used to eating carnitas and order “surtido” (which includes a little bit of everything), you can simulate that by buying a pork shoulder that has a cap of fat on one side. The fat will partially cook down and melt in the slow-cooker, and the soft remains left over at the end can be chopped up and mixed in with the shredded meat. (And you can use some of the liquid fats to moisten the meat before storing, so it doesn’t dry out when reheated, too.) 

RELATED RECIPE: Slow-cooker cochinita pibil

This recipe is made with pork shoulder which can also be called Boston butt roast or pork butt, depending on the region of the U.S. where you live. In Mexico, this area of the pig is often called espaldilla or cabeza de lomo, which are adjacent cuts that come from the top of the front legs of the pig and just above. These cuts are typically well-marbled and are very versatile, but the best way to use them, in my opinion, is to cook them low and slow (at a low temperature over a long period of time) so that the meat becomes fork-tender. 

If you’re not very familiar with pork shoulder, you may have already eaten it before without even realizing it; when you buy ground pork from the grocery store, it’s oven made from pork shoulder. And it makes great chorizo!

RELATED RECIPE: Homemade pork chorizo

If you can’t find a boneless roast, you can buy a little larger piece to account for the weight of the bone. You can cook it the same way, just leaving the bone in, and then remove the bone before serving. A bonus to cooking this cut low and slow: you can also render your own pork fat—the same way you would with bacon—and transfer to a jar and store in the refrigerator.

This recipe serves four people for a light meal (about three tacos each), or two people for a larger meal. If you wish to serve more people, or simply have more leftovers, you can double the size of the pork roast to 4 pounds, add three slices of thick-cut bacon and two more dried bay leaves.

Print
Slow-cooker carnitas

Prep Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours, 10 minutes

Yield: 2-4 servings

Slow-cooker carnitas

Ingredients

  • 2 pounds boneless Boston butt roast (pork shoulder)
  • 5 slices thick-cut smoked bacon
  • 1.5 to 2 teaspoons sea salt
  • 2 dried bay leaves

Instructions

  1. Line the bottom of your slow-cooker with three pieces of bacon and put the bay leaves on top of the bacon.
  2. Sprinkle about half of the sea salt on one side of the pork roast, and the remaining salt on the other side. Place the pork roast over the bacon and bay leaves.
  3. Place the remaining two slices of bacon over the top of the pork roast and put the lid on the slow-cooker. Turn the slow-cooker to low and let it cook for 8 hours.
  4. After 8 hours, remove the meat from the slow-cooker with a slotted spoon to a large bowl and shred well with a fork.
  5. Serve with warm corn tortillas and garnishes such as diced white onion, chopped cilantro and salsa of your choice.
3.1

https://theothersideofthetortilla.com/2014/10/slow-cooker-carnitas-recipe/

©2009-2015 theothersideofthetortilla.com

For more information and recipe ideas visit porkbeinspired.com or The National Pork Board’s Spanish-language website, porkteinspira.com.

 

Meat, Plato fuerte/Main dish, Recipe, Slow-Cooker recipes, Sponsored National Pork Board, pork

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

7 · Oct 17, 2014 · Leave a Comment

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….

Read More

Day of The Dead, Recipe, Snacks, Sponsored Cacique, membrillo, panela cheese, puff pastry, queso panela, quince paste

Atole de vainilla

63 · Oct 13, 2014 · 3 Comments

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.

RELATED RECIPE: Champurrado…

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Day of The Dead, Dessert, drinks, Recipe, Sponsored, Vegetarian/Vegetariano atole, atole de vainilla, gluten-free, Maseca

Fideo seco

22 · Oct 10, 2014 · 3 Comments

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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Plato fuerte/Main dish, Recipe, Sponsored avocado, Barilla, chile chipotle, pasta, queso cotija, Roma tomatoes

Crepas de cajeta con nueces

4 · Oct 6, 2014 · 1 Comment

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….

Read More

Dessert, Recipe, Sponsored cajeta, crepas

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¡Bienvenidos!

Hi, I'm Maura Hernández. Welcome to my kitchen! I'm an award-winning food and travel blogger, recipe developer, and former journalist sharing my passion for all things Mexico. Married to a Chilango, I've traveled Mexico extensively over the last 15 years. Here, you'll find a mix of traditional and modern Mexican cooking, along with my advice on where to eat, stay and play on your visit to Mexico! READ MORE

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