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  • Mexican Style Flan

    Ingredients: 1 1/2 cups sugar 2 -12oz. cans of evaporated milk 2- 14oz. cans of condensed milk  4 Tbsp vanilla (Molina brand) 4 cups heavy whipping cream 10 eggs 4.2 liter baking mold Roasting pan  Instructions: To make the caramel for the flan recipe, follow these steps:: Place a pan on medium heat and allow it to warm up for about a minute. Add one and a half cups of sugar to the pan, smooth it out, and break down any clumps of sugar. Heat the sugar until it melts and starts to form puddles. Be careful not to walk away from the pan as the sugar can burn quickly. Once the sugar has melted and turned into a dark caramel, turn off the burner. Pour the caramel into a flan mold or baking pan, being cautious not to burn yourself. Swirl the pan to coat the bottom with the caramel. How to make the custard: In a blender, combine eggs, evaporated milk, condensed milk, heavy cream, and vanilla extract. Blend in two batches for better mixing.  Strain the custard mixture into the caramel-coated pan. Cover with foil and place in a larger pan with water reaching halfway up the sides.  Bake in a preheated oven at 350 degrees for 2.5 hours or until the flan has a stiff jiggle.  Allow the flan to cool for 30-45 minutes, then refrigerate for at least 8 hours or overnight.  To serve, run a knife along the edges, flip onto a serving plate, and enjoy the creamy and delicious flan.    Tip: Use Mexican vanilla blend for added flavor in the custard.

  • Slow Cooker Meal Ideas!

    The Ultimate Slow Cooker Adventure: A Journey Through Juicy Birria and Beyond Gather around, because today I've got a cooking adventure that takes us deep into the world of slow cookers and the magic they can create. I stumbled upon an old notebook in my garage, and inside was a treasure trove of slow cooker recipes that I just had to share. Dust off your slow cookers and join me on this flavorful journey where beef, pork, and even tofu meet their perfect match in our beloved kitchen gadget. First up, let's talk Birria . This isn't just any birria; it's a fall-apart-in-your-mouth, juicy, tender birria that’s perfect for tacos. Imagine dipping your tortilla in a rich, flavorful broth, letting that delicious oil enhance every bite. The secret? A blend of six guajillo chilies, chicken bouillon, bay leaves, and a splash of mezcal or tequila if you’re feeling fancy. Cook it low and slow for 8-10 hours, and you’re in for a treat that’ll make your taste buds dance. Trust me, once you try this, your taco nights will never be the same. Now, if you're in the mood for something a bit more versatile, let's dive into a Beefy Onion Mezcal Slow Cooked Beef . This one’s a showstopper, folks. It starts with searing the beef to lock in those flavors, then slow-cooking it with onions, garlic, and a splash of mezcal. The result? A tender, juicy beef that's perfect for tortas (Mexican Sandwhich), sandwiches, or even just straight out of the pot. And don't even get me started on the crispy cheese trick – it's a move that will enhance your tortas. Your friends and family will be begging for the recipe, and you’ll be the star of the show. For those of you who love a good barbecue, you can't miss the Slow Cooker Barbecue Pork . It’s a blend of dried Mexican chiles, cumin, and chicken bouillon that gives the pork a mouthwatering flavor. Season pork, toss it in the slow cooker with some hot lard, and let it cook on low for eight hours. The result? A shredded pork that’s perfect for sandwiches, tacos, or even a sneaky midnight snack. Add a side of coleslaw with a hint of green apple, and you’ve got a dish that’s sure to cause some good gossip at your next barbecue. Finally, for a budget-friendly and absolutely delicious option, let's dive into Slow Cooker Pork Butt . This recipe uses achiote, fresh orange juice, and a mix of spices to create a tender, juicy pork that’s perfect for meal prep. Think tacos, burritos, or just a simple serving with rice and beans. The key is to slow cook it for nine hours, ensuring it stays juicy and flavorful. Top it off with some purple pickled onions and a squeeze of lime, and you’re ready to feast. There you have it, amigos – a journey through the wonderful world of slow cooking. Whether you're a seasoned pro or a newbie, these recipes are sure to elevate your slow cooker game. So grab your crock pot or Instant Pot, get those ingredients ready, and let the magic happen. And remember, the best part of cooking is sharing it with the ones you love. So, try these recipes, share them with your friends, and make sure to tag us in your culinary creations. Until next time, happy cooking! Enjoy this compilation videos of slow cooker meal ideas. Most of these recipes can also be found here on our website!

  • Mexican Fruit Cup and Chamoy

    Ready to dive into the ultimate summer treat? It's all about the ever-refreshing Mexican street food fruit cup. This isn't just any fruit cup; it's a burst of flavors, a mix of sweet, tangy, and spicy that will make your taste buds dance. The best part? You can whip this up at home, impressing your friends and saving some cash. Let’s get into the juicy details! To assemble, start with a sprinkle of Tajín on your fruits. Layer your watermelon at the top to entice the little ones to dig in. Drizzle your homemade chile sauce over the fruits, add a squeeze of lime, and for the ultimate indulgence, top it off with some tamarind chamoy candy. Whether it's breakfast, lunch, or dinner, this fruit cup is nature’s candy that keeps you cool and satisfied. Don’t forget to share your creations on social media and tag us! Stay cool and enjoy this summer treat. Adios, amigos! Ingredients: Watermelon Pineapple Melon Cucumbers Mangos Jicama Oranges Or your choice of fruit Chile Sauce Ingredients: Equal parts chamoy and Valentina hot sauce (or your favorite hot sauces 1 to 2 Tbsp Tajín chili seasoning Juice of 2 key limes 1/4 of a cup of guajillo chile powder 3 blended chiles de arbol for spice 1 tsp salt Optional add ins Fortitos Chilito or Miguelito Instructions to make Mexican Fruit cups: Peel the cucumber. Slice it into manageable pieces. Cut the watermelon into cubes or slices. Peel and cut the pineapple, melon, mangoes, jícama, and oranges into bite-sized pieces. Ensure the pieces are roughly uniform in size for better presentation and ease of eating. Mix equal amounts of Chamoy sauce and your favorite hot sauce (e.g., Valentina). Add 1-2 tablespoons of Tajín seasoning, 1 teaspoon of salt., 1/4 cup of your favorite chili powder (e.g., Guajillo, Chile de árbol). and squeeze the juice of two key limes into the mixture. Optional: Add a little sugar to taste if you prefer a slightly sweet sauce. Stir all the ingredients until well combined to form a smooth chile sauce. Begin layering prepared fruit in a cup or bowl. Start with a generous layer of watermelon at the top to entice kids to eat all the way to the bottom. Drizzle the homemade chili sauce over the fruit. Optionally, sprinkle more Tajín seasoning on top. Insert a Tamaroca (a chili-based tamarind chamoyish candy) on top for an extra kick. Serve immediately for the freshest taste. Enjoy your delicious, tangy, and refreshing Mexican street food fruit cup! Tips -Feel free to substitute or add any other fruits you like. -If meal prepping, store the cut fruits in containers and add the chile sauce just before serving.

  • Traditional Flour Tortillas

    Let me take you on a nostalgic trip down memory lane to the bustling kitchen of my Great Abuela who was born in 1901 in Sonora, Mx., Where the aroma of freshly made tortillas was the soundtrack to our lives. I want to share a story that intertwines tradition with a few pro tips, ensuring even the seasoned tortilla maker gets a fresh perspective. Picture this: The outdoor kitchen is warm, the sun is casting a golden hue in Sonora, Mexico, and there I am, a little girl, watching my Abuela's skilled hands work magic on a simple mixture of flour, lard, and water. Her secret? Room temperature water and just the right amount of lard to make the dough pliable and soft. She’d always say, The dough should feel like a soft cloud, ready to embrace the heat of the comal(Cast iron griddle). Nowadays, I've swapped her traditional lard with butter on occasion, and guess what? It adds an extra fluffiness that's simply irresistible. My Abuela’s method of using a damp cloth to rest the dough in a warm place ensures it stays warm and rises to perfection. A trick I’ve passed down to my own children. Rolling out the dough into perfect little balls and then into thin, round discs became a family ritual. My Abuela always reminded me, "If your tortillas look like maps, it just means they're made with love." And isn't that the essence of cooking? From ensuring the right temperature on the cast iron to the final fold and storage, every step is a labor of love. Now, as I take a bite of a warm, buttered tortilla, I’m reminded of the comfort and connection food brings. So, next time you’re in the kitchen, channel your inner Abuela, embrace the imperfections, and remember that every tortilla tells a story. Happy cooking! Ingredients: 2 1/2 cups AP Flour (Gold Medal) (plus a little extra for dusting) 1/2 cup Lard (Morrell) 1 cup room temp water (+ 2 tbsp in case you need additional hydration) 1 tsp salt (adjust to taste) (1 ½ teaspoons if using coarse sea salt) I used Morton salt Instructions Flour Tortillas: Fluff your flour to get the exact measurement needed. Clear the top of the flour and place it into a mixing bowl. Add your salt to the flour. If using table salt, use 1 teaspoon. If using coarse sea salt, use 1 ½ teaspoons. Mix the salt and flour together. Measure the lard and add it to the flour. Use your hands to squeeze and blend the lard into the flour until it reaches a crumbly texture. This should take about 1 ½ to 2 minutes. Start by adding half of the room temperature water to the flour mixture. Hydrate the flour by mixing it, then add the remaining water. The dough will look sticky, like oatmeal, which is a good sign. Dust your counter with about ¼ cup of flour. Knead the dough on the counter until it becomes smooth. This usually takes about 4 to 5 minutes. Once smooth, form the dough into a ball. Rub a little bit of lard on your hands and cover the dough ball lightly. Place the dough back into the bowl and cover with a damp cloth (wring out all the water from the cloth first). Let the dough rest in a warm spot (like an oven turned off with the light on) for 15 minutes. After resting, the dough will be soft and ready to work with. Form the dough into small balls, approximately the size of your hands. You should get about 10-12 balls. Take a dough ball, press it flat into a small plate filled with flour. Roll it out gently with a rolling pin, aiming for a round shape. If the dough is very soft, you may need to reshape and stretch it by hand. Preheat a cast iron skillet or griddle on medium-high heat for about 5 minutes. Place a rolled-out tortilla on the preheated skillet. Cook for about 20-30 seconds on each side. The tortilla should be light and fluffy, not crispy. Adjust the heat as necessary to ensure the tortillas cook properly without becoming too crispy. Enjoy your homemade tortillas with your favorite fillings or dishes. Wait for the tortillas to cool down before storing. They can be stored in a zip-top bag in the refrigerator for up to a week, or in the freezer for up to three months. Tips: -Keep practicing every week so you can achieve a master level of making tortillas!  -To prevent them from drying out, cover the dough balls with a damp cloth while they rest before cooking. -Cook until just done: When cooking the tortillas, aim to cook them until they are just done, not overcooked. This is especially important if you plan to reheat them later for a quesadilla or another dish. -If you want to store the dough balls for later, press them flat, place them on a plate, and separate layers with wax paper. Store in the refrigerator and let them come to room temperature for about 30 minutes before rolling out to ensure they stretch properly. -Depending on your climate you may need to adjust water. I made these tortills in high altitude

  • Mini BEAN & CHEESE Chimichangas

    If you're anything like me, you know the struggle of keeping the kids fed and happy during the school break. They seem to be hungry all the time, right? Well, I’ve got the perfect solution for you: mini chimichangas! These little bundles of joy are not only super tasty but also incredibly easy to make. Whether you’re using refried beans or your favorite beef filling, like our mouth-watering barbacoa, these chimis are sure to be a hit with the whole family. Trust me, once you try them, you'll want to make these every week! Let's talk about the magic of frying. Heat up some canola oil in a cast iron pan, test the temperature with a wooden spoon or chopstick, and once it's ready, gently place your mini chimis into the oil. They’ll cook up in no time—just a minute and a half to two minutes for that perfect golden crunch. Pair these crispy delights with some iceberg lettuce, guacamole, pico de gallo, and a dollop of Mexican cream And don’t forget to serve them with a side of sopita de fideos made from any leftover broth you have. It’s a match made in heaven and perfect for a hearty and satisfying meal. So why not give it a go? Gather the kids, play some music, and turn this meal prep into a fun family activity. Not only will you end up with a delicious lunch, but you’ll also create some wonderful memories. And hey, if someone makes these chimis for you, show them some love with hugs, kisses, and maybe even a foot massage. After all, good food deserves good vibes. Happy cooking and enjoy your scrumptious mini chimichangas! Ingredients: Refried beans or barbacoa (beef filling) Mexican cheese blend Flour tortillas Canola oil (for frying) Iceberg lettuce, shredded Guacamole Pico de gallo Crema fresca Chimichanga Glue Ingredients: 1 tbsp all-purpose flour Enough water to create paste Instructions: In a small bowl, mix flour and water until you get a smooth paste. This will be your glue to seal the chimichangas. Take a flour tortilla and spread a small amount of the glue on it. Add your filling of choice (either refried beans or barbacoa). Sprinkle some Mexican cheese blend on top. Fold and wrap the tortilla tightly and use the glue to seal the edges. Place the folded side down on a tray. Heat canola oil in a cast iron skillet over medium heat. To test if the oil is hot enough, use a wooden spoon, chopstick, or toothpick; if it sizzles, the oil is ready. Gently place the mini chimichangas into the hot oil. Fry for about 30 seconds, then turn them over to fry the other side.Continue frying until they are golden brown, about 1.5 to 2 minutes in total. Remove from the oil and let them drain on paper towels. Arrange the fried mini chimichangas serving plate. Garnish with shredded iceberg lettuce, a dollop of guacamole, some pico de gallo, and a drizzle of Mexican Cream. Enjoy your delicious mini chimichangas! Tip: -The burrito "glue" will cook once you re-heat your burritos. If you have concerns over using this method you can omit. -Use broth from any meat dish to make soup -Mix fillings (beans and barbacoa) to stretch the ingredients if serving a large group. Serve with a refreshing drink like watermelon juice.

  • Small batch Flour Tortillas

    Ingredients: 1 cup AP Flour tortillas 1/3 cup of water (room temperature or lukewarm water) 1/4 of a cup of lard or vegetable shortening 1/4 tsp salt Instructions: In a stand mixer, combine all-purpose flour and salt. Mix to combine.  Add lard, vegetable oil, or butter to the flour mixture. Mix until you get a crumbly texture.  Slowly add room temperature water to the mixture while mixing at a low speed. Mix for about 3 to 4 minutes until a soft dough forms. If needed, add a small amount of water (about 1 tablespoon) to help bring the dough together. Use a little bit of lard on your hands to prevent sticking and help mold the dough into small, round balls. This will make it easier to stretch the tortillas later on. Roll the dough between your hands to form perfect little balls. This step ensures that your tortillas will be uniform in size and shape. If you're making the tortillas during the hot weather, let the dough balls rest outside in the sun for about 8 minutes to allow the dough to set and become soft and pliable. If it's wintertime, warm up your oven at the lowest temperature for 10 minutes, then turn it off and place the dough balls inside for about 8 to 10 minutes to achieve the same softness and pliability. After resting your dough balls, take a small ball of dough and press it into flour to prevent sticking. Place the dough on the counter. Roll the dough into a rough circle shape using your hands. Begin rolling the dough with a rolling pin to flatten and shape it further. Continue rolling until you achieve the desired thickness and size, aiming for about a 7-inch diameter for quick and easy tortillas. Heat a cast-iron skillet over medium heat. Cook each tortilla for a short time on each side until it is just done, not overcooked. Keep the cooked tortillas warm by covering them with a damp cloth until ready to serve. Tips: -Keep practicing every week so you can achieve a master level of making tortillas!  -To prevent them from drying out, cover the dough balls with a damp cloth while they rest before cooking. -Preheat the cooking surface: If using a cast iron pan, preheat it on medium heat for at least 8 minutes before cooking the tortillas. -Cook until just done: When cooking the tortillas, aim to cook them until they are just done, not overcooked. This is especially important if you plan to reheat them later for a quesadilla or another dish. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious flour tortillas!

  • Slow Cooker Pork Roast (Cochinita Pibil)

    Summer heat can make the thought of turning on a stove unbearable, but that doesn't mean you have to compromise on delicious home-cooked meals. Today, we're diving into Slow Cooker Pork Roast recipe that not only keeps your kitchen cool but also promises to be budget-friendly and versatile enough to last you the week. Imagine coming home to the savory aroma of slow-cooked pork, ready to be transformed into various Mexican-inspired dishes. This recipe is a favorite of mine , especially if you love meal prepping and maximizing flavor with minimal effort. The process begins with setting your slow cooker on high and adding eight pounds of seasoned pork butt. The beauty of this recipe lies in its simplicity; you won't even need to dirty a mixing bowl (maybe one). The magic happens in the blender, where a medley of fresh tomatoes, purple onion, achiote, orange juice, lime juice, garlic, and a bouquet of spices come together to create a smooth, flavorful sauce. This blend is then poured over the pork, which is slow-cooked on low for nine hours, allowing the meat to tenderize and absorb all those rich flavors. The result? A dish so tender it practically falls apart, perfect for tacos, burritos, or even paired simply with rice and beans. As you savor your first bite, you'll appreciate the thoughtful touches, like adding purple pickled onions and a generous squeeze of lime to your tacos. These small additions elevate the dish, enhancing its vibrant flavors. Whether you're cooking for a family gathering or preparing meals for the week, this slow-cooked pork recipe is sure to become a staple in your meal prep rotation. So, set your reminders, give it a try, and enjoy a meal that's as easy to prepare as it is delightful to eat. Until next time, happy cooking! Slow Cooker Pork Roast Ingredients: 8 pounds of pork butt 1.5 tablespoons of salt (adjust to taste) 5 chopped tomatoes 1 purple onion 3 tablespoons of achiote (also known as annatto) 3/4 cup of fresh orange juice Juice of 2 limes 8 garlic cloves 1 teaspoon of ground clove 1 heaping teaspoon of allspice 1.5 tablespoons of ground cumin 1/2 tablespoon of cinnamon 1 tablespoon of salt 1.5 tablespoons of Mexican oregano 3/4 cup of water Slow Cooker Pork Roast Instructions: Set your slow cooker to high to allow it to heat up. Place the 8 pounds of pork butt directly into the slow cooker. Season the pork with 1 tablespoon of salt (or 1.5 tablespoons if you like it saltier). Mix to combine the salt with the pork. In a blender, combine the following ingredients: 5 chopped tomatoes, 1 chopped purple onion, 3 tablespoons of achiote, 3/4 cup of fresh orange juice, Juice of 2 limes, 8 garlic cloves, 1 teaspoon of ground clove, 1 heaping teaspoon of allspice, 1.5 tablespoons of ground cumin, 1/2 tablespoon of cinnamon, 1 tablespoon of salt, and 3/4 cup of water, blend until smooth. Pour the blended sauce over the pork in the slow cooker. Add 1.5 tablespoons of Mexican oregano. Mix everything together to ensure the pork is well-coated with the sauce. Set the slow cooker to low. Cook for 9 hours. Do not exceed this cooking time to prevent the pork from becoming dry. Once cooked, the pork will be tender and juicy. It should fall apart easily. Serve the pork in tacos with purple pickled onions and plenty of lime juice. Pickled onions Ingredients: 1 Large thinly sliced purple onion 1/3 cup lime juice 1 Tbsp vinegar 1 Tbsp salt Optional: a few slices of Serrano or Jalapeño peppers Instructions: In a small bowl or jar, combine lime juice, vinegar, and salt. Thinly slice the red onions and place them in the mixture. Ensure they are fully submerged. If necessary, use a spoon to press the onions down. If you like spice, add chopped Serranos. Store in refrigerator until ready to use for topping tacos Tip: You can also serve this pork with rice and beans, or use it in burritos and other Mexican dishes.

  • Slow Cooker Shredded Pork

    Ingredients: 6 to 8 pounds of pork butt or 6v chicken breast  5 tomatoes 1 purple onion 3 tbsp Annatto powder or half cube of achiote paste 3/4 of a cup of orange juice The juice of two limes 8 garlic cloves 1 tsp of ground clove 1 tsp allspice 1 1/2 tbsp ground cumin 1/2 tbsp cinnamon  1 tbsp of salt  3/4 of a cup of water 1 1/2 tbsp Mexican oregano Instructions: Place the slow cooker on high.  Season the pork butt with salt and place it in the slow cooker.  Blend tomatoes, onion, achiote, orange juice, lime juice, garlic, ground clove, allspice, cumin, cinnamon, salt, and water until smooth.  Pour the blended mixture over the pork in the slow cooker.  Add Mexican oregano and mix well.  Cook on low for 9 hours.  Once cooked, shred the pork and serve with purple pickled onions and lime for tacos. Tip -Achiote paste is available at your local Mexican market or can be purchased on our Amazon storefront. Feel free to customize the recipe to your liking and preferences. Enjoy your delicious and juicy slow cooker Mexican pork tacos!

  • Vanilla Cake Casserole

    How to Make a Delightful Vanilla Cake Casserole If you're looking for a scrumptious and refreshing dessert that's perfect for any occasion, a fruit salad cake might just be your next recipe. This delightful treat combines the light, fluffy texture of cake with the refreshing taste of fruit salad, creating a dessert that is both satisfying and invigorating. With a blend of all-purpose flour, sugar, eggs, milk, and a hint of Mexican vanilla, your cake base will be rich and flavorful. The addition of heavy whipping cream mixed with fruit cocktail and tiny marshmallows ensures that every bite is a burst of creamy, fruity goodness. To start, you'll sift together your dry ingredients – flour, baking powder, and a pinch of salt – and set them aside. In a separate bowl, whip your eggs and sugar using a handheld mixer until the mixture is smooth and creamy. Gradually incorporate the milk, condensed milk, vanilla, and oil into the egg mixture. Once combined, slowly add the dry ingredients in thirds, alternating with the wet ingredients, until everything is well mixed. Pour the batter into a greased baking dish, level it out, and bake at 350 degrees Fahrenheit for 25 to 30 minutes. As your cake bakes, prepare the fruit cocktail by draining the syrup and slicing the fruit into smaller pieces if desired. Once the cake is baked and cooled, poke holes throughout to allow the buttery syrup – a mix of melted butter and the reserved fruit syrup – to seep in, adding extra moisture and flavor. Chill the cake for about 30 to 45 minutes before spreading a mixture of heavy whipping cream, sugar, and fruit cocktail over the top. For a decorative touch, add sliced strawberries or colorful sprinkles just before serving. The end result is a beautiful, moist cake layered with a creamy fruit salad, perfect for sharing with family and friends. Enjoy! Ingredients: 2.5 cups of all-purpose flour (Gold Medal) 1 tbsp baking powder 1/2 tsp salt 3 large eggs 1 cup sugar 1/2 cup condensed milk 1 1/2 tbsp Mexican vanilla blend (Molina) 1/2 cup milk 1/2 cup oil  4 tbsp melted butter 1 large can fruit cocktail  2 cup heavy whipping cream 1/2 cup sugar Instructions: Sift together 2 ½ cups of all-purpose flour and 1 tablespoon of baking powder. Add ½ teaspoon of salt. Set aside.  In a separate bowl, beat 3 large eggs and 1 cup of sugar (using a handheld mixer with a beater attachment or a stand mixer with a paddle attachment). Mix until well combined. Add ½ cup milk, ½ cup condensed milk, and 1 ½ tablespoons Mexican vanilla blend. Mix until smooth.  Gradually add the dry ingredients to the wet mixture in thirds. After each addition, add ⅓ of the oil and mix until combined. Repeat this process two more times until all ingredients are well incorporated.  Grease the baking dish with a little bit of oil, nonstick spray, or butter. Pour the batter into the prepared baking dish. Tap the dish a few times to release any air bubbles. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes. Strain the juice from the fruit cocktail. If desired, slice the larger fruit pieces into smaller bits.  Mix ¼ cup melted butter with the strained fruit cocktail syrup. Add 1 tablespoon butter extract (optional) and whisk together.  In a mixing bowl, combine 2 cups heavy whipping cream and ½ cup sugar. Whip until stiff peaks form (about 15-20 minutes by hand or less with a mixer).  Gently fold the fruit cocktail into the whipped cream mixture. Add 2 cups of small marshmallows and mix until well combined. Refrigerate until ready to use.  Once the cake is baked and cooled (about 1 hour and 45 minutes), poke holes into the cake using a fork or skewer. Pour the butter syrup over the cake, focusing on the edges. Refrigerate the cake for 30-45 minutes.  Spread the fruit salad mixture evenly over the cooled cake.  Decorate with sliced strawberries or Mexican sprinkles, as desired. If using sprinkles, add them just before serving to prevent them from bleeding into the whipped cream. Tips: - Pre-made whipped cream can be used.  - If you like your cake soaked, add 1/2 a cup of orange, apple, or pineapple juice to the butter syrup blend. - It's important to cool your cake before adding whipped cream so it doesn’t melt. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious vanilla cake casserole!

  • Cucumber Agua Fresca

    Cucumber agua fresca is a refreshing beverage commonly enjoyed in Mexican cuisine. It's made by blending fresh cucumbers with water and often includes additional ingredients like lime juice and a sweetener such as sugar or agave syrup. The mixture is then strained to remove any pulp, resulting in a smooth, cool drink that's perfect for hot weather. Cucumber agua fresca is known for its hydrating properties and light, crisp flavor. It can be customized with various herbs like mint or basil for added flavor. Ingredients: 5 cucumbers 6 to 7 cups of water Juice of a lemon or lime Mint Ice ½ pineapple ¼ or 1 cup of sugar (whichever is desired) Instructions: Peel and cut cucumbers so they're blendable. Then, slice the pineapple. Squeeze the lemon in the sugar. Mix until the sugar is dissolved. Add water, cucumbers, pineapples, and into the blender and blend until smooth. Pour the drink into a stainer (if desired). Add the lemon juice to the drink and mix. Finally, add the drink to the glass and add bits of cucumber and pineapple. Tip: Pineapple suggestions-1 cup frozen pineapple, 1 can of pineapples with juice, 1 can small can of pineapple juice, 1/2 carton of frozen pineapple concentrate. If using pineapple concentrate or canned juice skip on the sugar.

  • Watermelon Agua Fresca

    Watermelon Agua Fresca is a refreshing and simple drink perfect for hot days. To make it, you need fresh watermelon, water, lime juice, and a bit of sweetener like sugar or honey if desired. Start by cutting the watermelon into chunks and removing the seeds. Blend the watermelon pieces until smooth, then strain the mixture to remove any pulp. Mix the watermelon juice with water and lime juice to taste. Add sweetener if needed, stir well, and chill the drink in the refrigerator. Serve over ice and enjoy a cool, hydrating beverage. Ingredients: ½ large watermelon (or 7 cups) ½ lime or lemon juice 2 to 3 cups of water Ice Mint Sugar (if needed) Mocktail ingredients: Tajin/Powdered chili Preferred hot sauce Preferred Mexican candy Instructions: Cut the watermelon in half. Taste the watermelon to see if it’s sweet enough. If not, add sugar. Slice the watermelon into small cubes so it fits in the blender. Then add the three cups of water to the blender and blend until smooth. If desired, strain the pulp out. Next, add the lime and mint. Finally, pour the drink into the glass and add small watermelon cubes. Mocktail instructions: Rim your glass with the hot sauce then dip it into your powdered chili. Cut the Mexican candy into small bits and add to the drink. Tip: If watermelon isn’t sweet, add 1/4 cup of sugar or adjust to your favorite sweetener. Tastes best when cold!

  • Ground Beef Cabbage Casserole

    A Delicious and Easy Ground Beef Casserole Recipe If you're searching for a hearty, comforting meal that’s easy to prepare and sure to please the entire family, look no further than this ground beef casserole. This recipe combines simple ingredients and straightforward steps to create a flavorful dish that everyone will love. With the perfect blend of spices and the addition of fresh vegetables, this casserole offers a nutritious and tasty option for any night of the week. The secret to the rich flavor of this casserole lies in its seasoning. Ground beef is seasoned with black pepper, ground cumin, and Mexican oregano, creating a robust base. Chicken bouillon enhances the depth of flavor, while a drizzle of olive oil keeps the meat moist and juicy. The addition of finely chopped cabbage and a unique tomato and chipotle sauce gives the dish a balanced and satisfying taste. Layers of cooked rice, seasoned ground beef, and cabbage are topped with sliced deli cheese and panko crumbs, offering a delightful mix of textures and flavors in every bite. Baking this casserole at 380 degrees Fahrenheit for 35 to 40 minutes ensures that all the ingredients meld together beautifully, resulting in a dish that's crispy on the top and tender inside. Whether you're a fan of traditional cabbage rolls or just in need of a new family favorite, this ground beef casserole is sure to become a regular in your meal rotation. Give it a try, and you might find it’s the comfort food you’ve been craving. Ingredients: 1 to 2 pounds of ground beef 1 tsp black pepper 1 tsp ground cumin  1 tsp of Mexican oregano  1 1/2 to 2 tbsp chicken bouillon  1 tbsp olive oil  1/2 a cabbage 3 ripe tomatoes or 1 can 80z can of tomato sauce 1 tomatillo 1/2 an onion 2 garlic cloves 3/4 of a cup of water 2 chipotle pods + adobo  1 tbsp chicken bouillon  2 to 3 cups of cooked rice 6-8  slices of deli cheese  1/2 cup panko crumbs + 1 tbsp melted butter Foil or a bake safe lid Instructions for Ground Beef Cabbage Casserole: In a bowl, combine the ground beef with black pepper, ground cumin, Mexican oregano, chicken bouillon, and a drizzle of olive oil. Mix well to coat the ground beef evenly with the seasonings. Set the mixture aside.  In a blender, add the tomatillo, tomatoes (or tomato sauce), half an onion, garlic cloves, chicken bouillon, chipotle pods (and adobo sauce if using), and water. Blend until smooth. In a large mixing bowl, combine the chopped cabbage with the blended sauce. Mix well.  Heat a pan on medium-high heat for a minute. Add the seasoned ground beef to the pan. Cook for 4 to 6 minutes until all the pink is gone. Remove the ground beef from the pan and set aside, discarding excess fat.  Preheat your oven to 380°F (190°C). In a casserole dish, layer the bottom with 2 to 3 cups of cooked rice. Add a layer of cooked ground beef on top of the rice. Add a layer of the seasoned cabbage mixture on top of the ground beef. Top with slices of deli cheese. Sprinkle panko crumbs mixed with melted butter over the top of the casserole.  Cover the casserole with foil and bake in the preheated oven for 35 to 40 minutes. After 40 minutes, remove the foil and continue to bake until the top is crispy and the cheese is melted.  Let the casserole rest for 10 to 15 minutes before serving. Enjoy the casserole, which can be a hearty meal on its own or paired with a side dish of your choice. Feel free to customize the recipe to your liking and preferences. Enjoy this delicious ground beef, rice, and cabbage casserole!

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