Friday, September 23, 2016

Spicy Refried Beans with Chorizo and Cheese

This recipe has been highly requested, so today i will finally show you how to make some of my favorite refried Beans, I hope you like them as much as I do!!


  • 2 lbs. Cooked Pinto beans
  • Pork Lard (to taste)
  • 300 g Pork chorizo
  • 1-2 Cups Shredded  Asadero cheese
  • 1 can (105 g)  Sliced Pickled Jalapenos
  • Salt to taste

I Cooked the beans in salted water with one onion and four garlic cloves, I cooked them for about 2 hours or until tender.

Place the beans in the blender, and season them with salt to taste.  Add some water, just enough to be able to blend them, and blend on high for about 2-3 minutes or until well blended into a puree.

In a large skillet or pan on medium heat, preheat plenty of pork lard, about half a cup, (more or less to taste), once the fat is hot, now cook the chorizo for about 5 minutes or until well cooked and browned.

Then add in the beans, stir until the beans are well combined with the fat and the chorizo mixture, then lower the heat and continue to cook on low heat until they boil. (Stir frequently to prevent the beans from sticking to the pan.)
Once the beans are boiling, then add in some of the sliced pickled jalapenos, together with some of the vinegar from the pickled jalapenos, and also add in about half a cup of Asadero Cheese, give it a stir until everything is well combined. Then continue to boil for 5 more minutes.

After 5 minutes of continuous boiling, turn off the heat, garnish the beans with more shredded Asadero Cheese, and more pickled jalapenos and that’s it.


Wednesday, September 14, 2016

Easy Pork Pibil,

Hi Everyone, I hope you are doing fantastic!

Today I will show you how to make a mexican dish which is perfect for your Mexican Independence Day party.

It’s I will show you how to make Pork Pibil, this delicious Mexican dish, is so easy and full of flavor, I hope you can give it a try!

  • 8 lbs. Pork Loin, butt or shoulders
  • Banana Leaves
  • 1 ½ C Fresh Orange Juice
  • ½ C Fresh Lime Juice
  • 1 ½ C White Vinegar
  • 220 G Annatto paste (Achiote paste)
  • +Water (if necessary)
  • Salt
  • Black Pepper
  • 1 Onion
  • 1 Whole Garlic Head

To Garnish
  • 2 Red Onions
  • Habanero Peppers
  • 4-5 Limes
  • Salt
  • Dry Oregano

Prepare the Marinade:
In a blender combine the Orange juice, the Lime Juice, the Vinegar and the Annatto Paste, season this with Salt and Black Pepper to taste. Blend until the paste is well combined with the rest of the ingredients.  (Add more water (or some kind of broth)  if you think it’s necessary, you need this mixture to be enough to cover all the meat!

Place the meat in a large container, season it with more salt, and the pour the marinade over it. Make sure every single piece of meat is well covered with the marinade and refrigerate for at least 3 hours before cooking it. (You can marinate it overnight if you prefer so! )

Make the Onion-Habanero Topping:
Cut the onion into thin slices. Place them in a bowl. Cut the habanero peppers into thin slices, place them with the onion.  Season the onion-habanero mixture with lime juice, salt to taste and about ½ teaspoon of dry oregano, toss together, taste the flavor add more salt or oregano if needed, and refrigerate until you are ready to use it!

Preheat oven to 400ºF.

Cover the inside of your baking dish with Banana leaves, place the meat in the baking dish(over the banana leaves, pour all the marinade liquid over the meat, also add in one large onion cut in quarter and one full garlic head cut in half (about 15 garlic cloves). Cover this with the banana leaves, and bake at 400ºF for about 3-4 hours or until the meat is tender.

After 4 hours, the meat should be cooked and very tender, remove it from the dish, and shredded.  If you have any liquid in your baking dish, feel free to pour it over the shredded meat.

I’m going to serve the meat on Tostadas.  Top the tostadas with the Onion-Habanero Topping and enjoy!!

Thursday, September 08, 2016

Hi everyone! Today’s recipe is Tuna and Quinoa patties, they are so easy and delicious, I hope you give them a try!

  • 1 ½ Cups Quinoa (cooked and cold)
  • 2 Cans Tuna in Water (5 oz each)
  • 1 Large Egg
  • ½ Cup Dry Breadcrumbs (panko)
  • 2 Chopped Green Onions
  • 2 Tbsp Fresh Parsley
  • Salt
  • Black Pepper
  • Crushed Red Pepper
  • +2-3 Tbsp Coconut Oil

In a large bowl we will mix the quinoa with the rest of the ingredients, (everything but the coconut oil)

Remember the Quinoa is already cooked and cold.  And the Tuna is already drained.

Once all the ingredients are well incorporated, grab a bit of the mixture, and start making your patties, you can make them any size that you like.

You can bake them at 400ºF for about 15 minutes or until golden brown.
I’m going to pan fry them in coconut oil. So heat up 2 tablespoons of coconut oil on medium heat, (I sprinkled the oil with a pinch of kosher salt to prevent the patty from sticking to the pan.)

Pan fry each patty for about 3 - 4 minutes on each side  or until cooked and golden brown on both sides. Drain the patties on paper towels then serve.

Serve with a salad or your favorite side dish and Enjoy!

Thursday, March 10, 2016

Oatmeal Crepes with Nutella!

Here you have a super easy and delicious idea for breakfast or dessert, I hope you like it!!!

Makes 10-12 Crepes
  • 2 C Oatmeal Flour
  • 3 Large Eggs
  • 1 ½ C Milk
  • 1-2 Tbsp Sugar
  • 1 Tspn Vanilla Extract
  • Pinch of Salt
  • +Butter or Cooking Spray

Place all ingredients in a blender (all except the butter or oil) Blend everything until well combined into a very liquidy batter. You will get a batter similar to the one you use to make pancakes, but this crepe batter should be more runny and liquidy, if you think it’s too thick, feel free to thin it out with two or three more tablespoons of milk or water, to get your desired consistency.

Once the batter is ready, now heat up a skillet or griddle and rub it with the butter or cooking spray, pour a bit of the crepe batter, tilt the pan in a circular motion so the batter will cover the bottom of the pan, and cook the crepe for two minutes, then flip it and cook for another minute. Repeat these steps until all the crepes are cooked.

Once all the crepes are ready, no spread each crepe with bit of nutella,  (warm up the nutella in the microwave for a few seconds so it will be easier to spread,) then fold the crepe in half or roll it, and continue to spread the rest of the crepes with the nutella. Serve your crepes with fresh fruit, then drizzle them with more nutella or melted chocolate.


Thursday, March 03, 2016

Buffalo Chicken Wings

Here you have a super easy and delicious appetizer for any occasion! Enjoy!

  • 2 lbs. Chicken Wings cut in two pieces
  • 2 C Buffalo Sauce
  • 2 Sticks Unsalted Butter
  • ⅔ C All Purpose Flour
  • Pinch of Salt
  • ½ tsp Black Pepper
  • ½ tsp Garlic Powder
  • Vegetable Oil for Frying

Dry the chicken wings really well with paper towels, cut each wing in two.

In a large bowl, combine the flour with the salt, the garlic powder and the black pepper, stir well and then coat the wings with this mixture.

Shake the wings a bit to remove the excess flour, and place them in a baking sheet, set them aside for about 15 minutes before frying them.

To make the Buffalo sauce:
In a saucepan, on very low heat, combine the butter and the buffalo sauce, simmer this on low heat until the butter is completely melted and the sauce is boiling.

To Fry the Wings:
Heat up plenty of oil to 350ºF. Fry the wings five at a time, stir frequently.  Fry them for about 8-12 minutes or until well cooked and golden brown and crisp.

Once the wings are done, remove them from the oil, drain them on paper towels for about a minute, just to drain the excess oil.

Then add the wings into the buffalo sauce, toss in the sauce for  a minute, to coat them really well with the sauce. Then remove from the sauce, place the wings in a large bowl. Continue to coat the rest of the wings with the sauce.

If you have any leftover sauce, pour it over the wings, give them one last toss and then you are ready to serve them.

Serve with Ranch dressing and celery and carrots sticks.


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