antojitos

Learn how to make these delicious baked beef empanadas

Baked Beef Empanadas

beef

garlic (finely chopped)

white onion (finely chopped)

red bell pepper (finely chopped)

cilantro (finely chopped)

tsp cumin

tsp smoked paprika

oregano

tsp black pepper

salt

tomato sauce

olive oil

all purpose flour

butter

tsp baking powder

milk

egg (beaten, for applying to empanada prior to baking.)

Add the olive oil to a frying pan and then sautee the onion and garlic.

Add the red pepper and cook for about 1 additional minute.

Add the ground beef and the seasonings and cilantro and cook until the ground beef is cooked through.

Add the tomato sauce and mix well. Continue cooking for 3-5 more minutes.

To Make The Ground Beef Filling

Wrap in plastic wrap and refrigerate for about 30 minutes.

Combine the flour, salt, and baking powder in a large bowl. Slowly add the butter and combine.

Add the milk a little bit at a time until the dough forms.

Wrap in plastic wrap and refrigerate for 30 minutes.

For the Empanada Dough

Take a ball of dough that is about 1-1.5 inches in diameter and flatten it with a rolling pin or a tortilla press. Use a cup or some other dough cutter to make a perfect circle.

Add some of the beef filling to the center and brush a small amount of the beaten egg along the edges.

Fold over and secure the edges using a fork.

Add to the baking sheet and bake at 350 degrees for 25-30 minutes.

Serve with Salsa.

To Form The Empanadas

These vegan tlacoyos are bursting with rich, earthy, and zesty flavors. They&rsquo;re made from blue masa stuffed with mashed beans and garnished with cactus salad, dairy-free queso, and a drizzle of homemade salsa.

Easy Vegan Tlacoyos Recipe

guajillo chiles

arbol chiles

tomatillos

½ white onion,

garlic

Salt

vegetable oil

blue masa harina

- 1 ½ cups very warm water

mashed beans, black, bayo, or pinto

Onion slice

Cactus salad

Vegan cotija cheese

Vegan queso fresco

Stem and seed the guajillo and arbol chiles. Toast them in a skillet over medium-low for 30-60 seconds, turning frequently so they don&#39;t burn.

Once the chiles are toasted, add them to a pot of water with the tomatillos and onions. Bring everything to a simmer for 10-15 minutes, or until the tomatillos darken in color.

Drain the water and add the chiles, tomatillos, onions, garlic, and salt to a blender. Mix on high until smooth.

Heat about a &frac12; tablespoon of olive oil in a saucepan over medium. Add the salsa in and season it for 15 minutes, stirring frequently.

Salsa

Add the masa harina and salt to a mixing bowl and whisk. Pour in the water and combine using a spatula. When it&#39;s cool enough to handle, knead the dough with your hands until it&#39;s sticky enough to stay together, but not coming off on your hands too much.

If the dough appears crumbly, add a tablespoon of water at a time until you reach the right consistency (somewhat like play dough). If it becomes too sticky, add a little more masa harina. Cover the bowl with a towel.

Dough

Heat a cast-iron skillet or comal over medium, then break off pieces of dough about 100-120 grams. Roll each one into a ball and flatten it using the palms of your hands, working it back and forth.

Add a small spoonful of beans to the center, then fold the dough in half to close the edges (it will look a little like an empanada).

Pinch the ends carefully to form pointed tips, creating the classic tlacoyo shape. Flatten the tlacoyo on a piece of plastic or wax paper with your hands.

Rub your skillet or comal with the flat side of an onion slice before adding each batch of tlacoyos (optional for extra flavor). Cook each one for 3 minutes per side, or until firm and slightly charred.

Serve while warm topped with cactus salad, crumbled queso fresco or cotija, and salsa roja or verde. Happy eating!

Cooking

Try these vegan sopes for a plant-based version of one of the most popular antojitos in Mexico! Crispy masa cakes are slathered with a layer of creamy refried beans and topped with fresh salsa, vegetables, avocado, and queso.

Best Vegan Sopes

masa harina

water

Neutral oil

refried beans

Salsa fresca

Vegan Mexican crema

jalapeños

Pickled red onions

Vegan chorizo

Jackfruit carnitas

Avocado cubes

Lime wedges

Cilantro

Add the masa harina and salt to a large bowl and whisk. Then, pour in 1 &frac12; cups of warm water and mix together with your hands.

Knead the dough to form a ball that&#39;s sticky enough to stay together, but not coming off on your hands too much. Keep mixing and pressing with your palm for a few minutes.

If the dough appears too crumbly, add a tablespoon of water at a time until the texture resembles play dough. If it becomes too sticky, add in a little more masa harina.

Break off pieces of the masa to form small balls (about 60-65 grams each, or the size of a golf ball). Roll each piece of dough in between your palms until smooth. Cover them with a tea towel on your counter or a cutting board.

Rolling

If you have a tortilla press, cut a zip-top bag or wax paper into 2 pieces that will fit into the press (one for each side of the sope).

Open the press and place a dough ball in the center on a piece of plastic. Place the other piece on top and close the press down quite gently to form tortillas about &frac14;-inch thick.

If you don&#39;t have a tortilla press, place your ball of dough between the same 2 pieces of plastic on your counter. Press the dough down with the bottom of a baking dish or flat plate.

Pressing

Preheat a cast-iron skillet up to medium. Then, add a sope in and cook on the first side for 60-70 seconds. Flip and cook for another 60-90 seconds, or until brown spots are forming and it&#39;s puffing slightly.

Remove from heat and let rest while you add in the next batch of sopes. After about 30-60 seconds, pull a little dough from the inner portion of the cooked sope out to the edge with your thumb and index finger. Do this all the way around to form a ridge. Cover the sopes with a tea towel, and repeat this process with the rest.

Heat about a &frac14; cup of neutral oil in the same skillet over medium. Fry each sope on both sides for about 30 seconds, or until they are light gold in color. Remove from heat and transfer to a paper towel-lined plate to get rid of any excess oil.

Serve your sopes with a layer of refried beans on the bottom. Top them with optional garnishes like salsa fresca, avocado, vegan queso fresco, vegan Mexican crema, cilantro, lime juice, or hot sauce. Happy eating!

Serving

What a delicious recipe! I had never made sopes before, but your step-by-step directions for mixing the masa and making each masa cake was super helpful. I don't have a tortilla press so I used my cast iron skillet and it worked great. I'll be making these again and again!

I made these sopes for dinner last night and omg were they delicious! I'll definitely be adding them to our regular rotation!

I hadn't made sopes in years. These were so good I may have to spring for a tortilla press. Thanks!

Thank you so much for this great recipe. I always wanted to work with Masa and with your direction, I was able to turn out some banging sopes. I can't wait to make these again when the kids come over.

I&rsquo;d never heard of sopes but will be making them regularly from now on! These little treats are absolutely delicious.

Huge sopes fan here. This is such a great recipe with so many toppings. I particularly like guacamole and pickled red onions and some habernero. Sooo good! Thanks again!

I made these for a vegan friend and she absolutely loved them and asked for the recipe.  I sent her to your website!

If you love crispy snacks, Mexican garnachas are a must-try! These fried corn cakes are topped with spicy red salsa, shredded jackfruit, and tangy cabbage slaw, creating a mouthwatering blend of flavors and textures.

Mexican Garnachas

cabbage

carrot,

jalapeno,

apple cider vinegar vinegar

dehydrated jackfruit

vegetable stock powder

white onion, diced

garlic,

tamari

Roma tomatoes

Morita chiles, de-seeded

white onion

refined coconut oil or vegetable shortening

Guacamole

Mexican crema

In a mixing bowl, combine the cabbage, carrot, and jalapenos. Season with vinegar, oil, and salt to taste. Transfer to your fridge until you&#39;re ready to serve.

Slaw

Bring a pot of water to boil. Add in vegetable stock powder, a pinch of salt, and the dehydrated jackfruit. Let it sit covered for around 2 hours or overnight, then drain the liquid.

Heat olive oil in a large skillet over medium. Add in diced onion and saut&eacute; for 2-3 minutes until translucent. Add the minced garlic for another 1-2 minutes. Lastly, add the jackfruit and tamari and continue cooking until the liquid is absorbed, about 5-6 minutes.

Jackfruit

Add the masa harina and salt to a mixing bowl and combine. Pour in 1 &frac12; cups of very warm water to start and mix together using your hands.

Knead the dough to form a ball that&#39;s sticky enough to stay together but not coming off on your hands. Add more dough or water to achieve a texture similar to play dough. Keep the dough covered.

Break off pieces of dough to form small balls (about 30-35 grams). Add each one to a tortilla press lined with 2 pieces of plastic. Press gently to form tortillas slightly thicker than normal (about &frac14;-inch thick).

Preheat a cast-iron skillet or comal up to medium. Cook each tortilla for about 60 seconds on the first side until brown spots are forming.

Flip and press down on the tortilla lightly until it puffs up, about 80-90 seconds. Remove from heat and keep warm in a towel while you cook the other tortillas.

Add the morita chiles, tomatoes, and onion to a medium saucepan of water. Simmer for 12-15 minutes until softened. Drain and transfer to a blender with the garlic cloves. Blend on high until smooth.

Heat olive oil in the same saucepan over medium. Add the blended salsa back in and simmer for another 10 minutes until thickened to your liking.

Heat coconut oil or vegetable shortening in a large skillet over medium. In the meantime, add the shredded jackfruit to the garnachas.

Cook the garnachas in batches, and add a spoonful of salsa on top of each one. Cook until the bottoms are golden brown and crispy, about 3 minutes. Transfer out of the pan to a paper towel-lined plate.

Continue the same process until all of the garnachas are cooked. Serve them with a garnish of cabbage slaw, guacamole, crema, cotija, or queso fresco on top. Happy eating!

Assemble

Wow se ven deliciosas . las preparare. muchas gracias por sus recetas

Tostilocos are a popular antojito with layers of tortilla chips, jicama, cucumber, peanuts, and tamarind candies topped with hot sauce, chamoy, and lime juice. This is one unforgettable combo!

Best Tostilocos Recipe

tortilla chips (plain, lime, salsa verde)

½ cucumber, peeled & cubed

½ jicama, peeled & cubed

mango, peeled & cubed

tamarind candies

peanuts

lime

Tajin

chamoy sauce

Valentina hot sauce

Peel and cube the cucumber, jicama, and mango. Prepare the rest of the toppings you&#39;ll be using. Set aside.

Preparation

Cut the bag of chips open lengthwise, then layer in the toppings one at a time. Serve immediately.

In the bag

Spread the chips out in an even layer on a plate, platter, or casserole dish. Layer on the diced cucumber, jicama, mango, tamarind candies, and peanuts.

Top with chile-lime seasoning, chamoy, and hot sauce. Serve with lime wedges on the side. Happy eating!

Serving platter

These strawberry tamales are exactly what you&#039;ve been needing. Imagine light and fluffy dough bursting at the seams with sweet, juicy strawberries to create the perfect on-the-go Mexican dessert or snack.

Strawberry Tamales

(~25) corn husks (1.50)

masa harina (0.38)

tsp baking powder (0.01)

salt (0.01)

refined coconut oil (1.49)

sugar

tsp vanilla extract (0.22)

½ cup unsweetened plant milk (0.65)

strawberry jam (0.31)

strawberries,

red food coloring optional

First, remove the husks from their package and separate them. Sort through them and set aside any husks that have holes or damage.

Then, add the husks to your kitchen sink or a large bowl of hot water and soak for 30-60 minutes. This will make the husks more pliable and easier to work with during assembly. If they are extra dry, soak them for a few hours or overnight.

Corn husks

In a large mixing bowl, whisk together the masa harina, baking powder, and salt. In another bowl, stir together the hot water, plant milk, and strawberry jam. Set both aside.

Next using your hands or an electric mixer, whip the softened coconut oil until light and fluffy, about 3-5 minutes. Add in the sugar and vanilla and mix for 1-2 more minutes.

Add &frac12; of the dry ingredients and &frac12; the strawberry jam mixture, stirring until incorporated. Then, add in the rest of the dry ingredients and the rest of the liquid, and mix until well incorporated, about 4-5 minutes. Lastly, fold in the diced strawberries.

Dry the husks off with a tea towel to remove excess water. Lay one flat on your counter, making sure the smooth side faces up and the wider end is closer to you.

Scoop approximately &#8531; cup of dough onto the middle of the husk. Spread the dough towards the wide end into a thick layer using the back of a spoon or spatula.

Fold both sides of the husk towards the center so they touch, then tuck both around to one side of the husk to form a tube shape. Where the dough ends, pinch the bottom and fold the husk upwards. Secure the tamal with a string of leftover husk. Continue this process until the rest of the dough is gone.

Assembly

Add about 3-4 cups of water to the bottom of a large stockpot. Place a steamer rack inside and cover it with a layer of the damaged or leftover corn husks. Lean the tamales around the steamer in an upright position. Continue working inwards in a circular fashion until the pot is full.

Cover the tamales with another layer of corn husks and a tea towel on top. Put the lid on your pot, bring to a boil, then reduce heat to medium-low and steam the tamales for 40-45 minutes.

To check if they are fully cooked, remove 1 tamal at 40 minutes. Let it rest for a few minutes, then attempt to open the husk. If the tamal separates from the husk easily, and the center is spongy, they are ready. If the dough still sticks to the husk, close it up and continue steaming for an additional 5-10 minutes.

Note: make sure to keep a close eye on the water level of your pot during steaming. You don&rsquo;t want to end up with a dry pot!

When the tamales are finished cooking, remove them from the pot and let them rest for about 10 minutes to allow the dough to firm up. Serve the tamales while still warm with more jam on top. Happy eating!

You recipes are so good I like the strawberry tamales   gorditas de piloncillo

https://www.youtube.com/watch?v=-dgOEFB48Oc

These strawberry tamales are exactly what you've been needing. Imagine light and fluffy dough bursting at the seams with sweet, juicy strawberries to create the perfect on-the-go Mexican dessert or snack.

*Ensure your food coloring is vegan-friendly

&#128203; FULL RECIPE &#128203;
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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#tamalesdedulce #strawberrytamales #vegantamales

Strawberry Tamales (Vegan Tamales de Dulce)

Top 6 antojitos recipes from across the web

The most viewed antojitos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Beef Empanadas

Easy Vegan Tlacoyos Recipe

Best Vegan Sopes

Mexican Garnachas

Best Tostilocos Recipe

Strawberry Tamales

Top 6 antojitos recipes from across the web

The most viewed antojitos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Beef Empanadas

Easy Vegan Tlacoyos Recipe

Best Vegan Sopes

Mexican Garnachas

Best Tostilocos Recipe

Strawberry Tamales

The most viewed antojitos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine