latin

Slow Cooker Beef Birria Tacos with Consomé

chuck

hot water

mozzarella cheese

onion

garlic

black pepper

salt

oregano

chicken bullion

bay leaves

guajillo peppers

New Mexico peppers

White corn tortillas

Aromatics enhance creamy black beans in this easy and healthy side dish.

Easy Black Beans Recipe

(454 grams) dried black beans,

garlic,

yellow onion

juicing orange, rinsed and sliced in half

Kosher salt

Place beans in a large pot or dutch oven and add water until beans are submerged by 3 to 4 inches. Add the garlic and onion, squeeze in orange juice, then add the squeezed orange halves. Cover and place over high heat until water comes to a boil, then uncover pot and reduce heat to a bare simmer. Cook until beans are completely tender and creamy, 1 to 2 hours, stirring occasionally, and adding water if tops of beans become exposed.

Remove orange and onion halves. Increase heat to medium and simmer, stirring frequently, until reduced to a thick, creamy sauce that clings to the beans, about 10 minutes. Season to taste with salt. Serve over rice or as a side with fresh cilantro and a dash or two of hot sauce.

Here's what you need: dry corn husk, hot water, roma tomatoes, small white onion, dried guajillo chiles, dried pasilla chiles, garlic, water, salt, pepper, ground cumin, canola oil, pork shoulder, baking soda, baking powder, lard, fresh corn masa, salsa verde

Mexican Red Pork Tamales As Made By Edna Peredia Recipe By Tasty

dry corn husk

water,

roma tomatoes

white onion

guajillo chiles, dried

pasilla chiles

water, divided,

pepper,

cumin

canola oil

lb pork shoulder,

baking soda

baking powder

lard

corn masa

salsa verde,

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Tasty

Mexican Red Pork Tamales As Made By Edna Peredia Recipe by Tasty

Place the dry corn husks in a baking dish. Pour hot water over the husks to cover. Weigh the husks down so they are completely submerged and let soak for 2 hours, or until pliable.

Add the tomatoes, onion, guajillos, pasillas, garlic, and 4 cups (960 ml) of water to a small pot. Cover, bring to a boil, and cook for 10 minutes, or until the vegetables have softened.

Transfer the vegetables to a blender, Add salt and pepper to taste, the cumin, and about ½ cup (60 ml) of the cooking liquid. Blend until smooth. Set aside.

Heat the canola oil in a large skillet over medium-high heat. Add the pork and season with salt and pepper. Fry the pork until well-browned and most of the fat has evaporated. Drain any excess fat, if necessary.

Add the sauce to the pan with the pork, bring to a boil, cover, and let simmer until tender, about 1 hour. Remove from the heat and let cool.

In a small bowl, combine the baking soda, baking powder, and 1 tablespoon water. Stir to dissolve, then set aside.

Add the lard to a large bowl. With an electric hand mixer, whip the lard until light and fluffy, about 5 minutes.

Add the masa and baking soda mixture and mix with your hands until smooth, about 5 minutes. It should be spreadable but still hold its shape.

Place 1 husk on a clean surface and add 1-2 tablespoons of masa to the center of the husk. Spread with the back of the spoon to about ¼ inch (¾ cm) from the edges.

Place 1 tablespoon of meat in the center. Roll the corn husk over the filling from left to right and fold the top down to create a little pocket. Set aside. Repeat with the remaining ingredients.

Place the tamales, open ends up, in a steamer basket set over a large pot of boiling water. Cover with a clean kitchen towel and the lid. Let steam for 1 hour, then turn off the heat and let the tamales rest for 1 hour more.

Unwrap the tamales and serve with salsa verde.

https://vid.tasty.co/output/109686/landscape_480/1537463153

This spicy, smoky Latin Chicken dish boasts a good portion of your daily fiber and beta carotene thanks to black beans and sweet potatoes. And with just 15 minutes of prep, this slow-cooker meal is easy to throw together in the morning.

Slow-Cooker Latin Chicken with Black Beans and Sweet Potatoes

chicken thighs

Salt and pepper

smoked paprika

allspice

chicken broth

c. Salsa

black beans

lb. sweet potatoes

red pepper

c. loosely packed fresh cilantro leaves

Lime wedges

How to make coddled egg

tsp Butter

Tbsp Cream (Main)

Egg, fresh, organic (Main)

In a large pot (coddler, tea cup, or ramekin), bring water to the boil on the oven top.

Take your coddler and grease the inside with butter (using your fingertips is probably the easiest way).

Pour the cream into the coddler and then break the egg on top. Season with salt and pepper and a little dab of butter if you like.

Put the lid on, or cover with tin foil if using a cup or ramekin. Then, place it in the boiling water, making sure the water comes halfway up the side of the coddler.

Simmer in the pot for about five minutes. Check to see that it is cooked and looks like a poached egg – you may need to leave it for a few minutes more if not. Serve with hot buttered toast.

There is no doubt that handmade tortillas are far superior to store-bought versions, plus they are fun to make. You will need a tortilla press to make tortillas. You can easily pick one up at your local Latin American supermarket or online. Recipes extracted from Comida Mexicana by Rosa Cienfuegos, published by Smith Street Books, RRP$45. Photography by Alicia Taylor. Food Styling by Deborah Kaloper.

Homemade corn tortillas recipe

masa flour

water

table salt

vegetable oil

Vegetable oil spray

Pastelón is a Puerto Rican dish with many interpretations across the island. Our version nestles thinly sliced, fried sweet plantains between layers of savory ground beef and mozzarella cheese. The beef mixture can be made a day before assembling the pastelón--just refrigerate until ready to use!

Pastelón Recipe by Tasty

cilantro

culantro

red bell pepper, small, roughly chopped

green bell pepper, seeded and roughly chopped

¼ cups canola oil, divided

pimento-stuffed spanish olives, thinly sliced into rounds

beef

kosher salt,

dried adobo seasoning, divided

sazon goya seasoning powder, with saffron

tomato sauce

plantains

mozzarella cheese, divided

eggs

To the bowl of a food processor, add the cilantro, culantro, onion, red and green bell peppers, garlic, oregano, and cumin. Pulse until combined. The sofrito should have the consistency of a tapenade.

Heat ¼ cup (60 ml) of canola oil in a large pan over medium heat. Once the oil is shimmering, add the sofrito and fry, stirring constantly, until deepened in color but not brown, about 3 minutes. Add the olives to the pan and stir to combine.

Add the ground beef to the pan and cook until no longer pink, about 7 minutes. Season with the ½ teaspoon salt.

Add 1 teaspoon of adobo seasoning, the Sazón seasoning, and the tomato sauce and stir to combine. Cook, stirring occasionally, until most of the liquid is absorbed into the meat, about 7 minutes. Transfer the beef mixture to a medium bowl with a slotted spoon, discarding any excess liquid. Wipe out the pan with a paper towel and set aside.

Peel the plantains, cut in half crosswise, then slice each half lengthwise to get 4 thin slices.

Heat the remaining cup of canola oil in the same pan over medium-high heat until the oil starts to shimmer. Test one plantain slice in the oil--if it bubbles and sizzles, the oil is ready.

Fry the plantains in batches until they are lightly browned on the edges and tender in the centers, 4–5 minutes, turning occasionally with a fork. Transfer to a paper towel-lined plate to drain. Season on both sides with salt.

Arrange a single layer of plantains in the bottom of an 8-inch square baking dish. Using a slotted spoon, top with about half of the meat mixture. Sprinkle 1 cup of mozzarella over the meat sauce. Repeat with more plantains, the remaining meat sauce, and another cup of mozzarella. Finish with the remaining plantains.

In a medium bowl, beat the eggs with the remaining teaspoon of adobo seasoning.

Pour the egg mixture over the plantains, then cover the baking dish with foil.

Bake the pastelón until the eggs are set and the cheese is bubbly, about 25 minutes. Remove from oven and turn the oven to broil. Uncover the dish and sprinkle the remaining cup of mozzarella over the top. Broil for 5 minutes, or until cheese on top is golden brown. Let rest for 10 minutes before serving.

https://vid.tasty.co/output/147733/landscape_480/1570215673

Jump-start a deliciously easy dinner with a can of Progresso™ soup!

Easy Chicken and Cheese Enchiladas

(18.5 oz) Progresso™ chicken enchilada soup

sour cream

(4.5 oz) Old El Paso™ chopped green chiles

chicken

Colby-Monterey Jack cheese blend (6 oz)

Heat oven to 350°F. In medium bowl, mix soup, sour cream, chiles and cumin. In ungreased 2-quart shallow baking dish, spread 1/2 cup soup mixture.

In another bowl, mix 1 cup soup mixture, the chicken and 3/4 cup of the cheese.

Place about 1/3 cup chicken mixture in each tortilla. Roll up and place seam side down in baking dish. Pour remaining soup mixture on top. Sprinkle with remaining 3/4 cup cheese. Cover baking dish with foil sprayed with cooking spray.

Bake 30 minutes; remove foil and bake 5 to 10 minutes or until cheese is melted.

Homemade crepes wrapped around a creamy mixture of shrimp and crabmeat do, indeed, make for some very Elegant Seafood Crepes.

Elegant Seafood Crepes

milk

flour

pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

lb. frozen cooked medium shrimp, thawed

(6 oz.) crabmeat, drained, flaked

nutmeg

Melt 2 Tbsp. of the butter; set aside. Beat eggs and milk in medium bowl with wire whisk until well blended. Add melted butter, the flour and salt; beat until smooth. Let stand 20 min.

Heat lightly greased medium nonstick skillet on medium heat. Ladle 1/4 cup batter into skillet, tilting pan to form a thin round circle. Cook 1 to 2 min. or until edge of crepe is lightly browned. Carefully turn crepe with spatula; cook an additional 30 sec. Remove from skillet; cover to keep warm. Repeat to make a total of 8 crepes.

Melt remaining 1 Tbsp. butter in small saucepan on medium heat. Add garlic; cook and stir 2 min. Gradually add cream cheese, stirring until completely melted. Add shrimp, crabmeat and tomato sauce; stir. Cook 10 min. or until heated through. Spoon 1/3 cup of the seafood mixture down center of each crepe; roll up. Sprinkle lightly with nutmeg.

No taco shells are needed for enjoying the great taco flavor of this easy main-dish pie.

Impossibly Easy Taco Pie 

medium onion, chopped (1/2 cup)

(1 ounce) Old El Paso™ taco seasoning mix

(4.5 ounces) Old El Paso™ chopped green chiles, drained

Original Bisquick™ mix

Monterey Jack or Cheddar cheese (3 ounces)

tomatoes,

lettuce,

Old El Paso™ salsa (any variety), if desired

Sour cream,

Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.

Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.

Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Try a traditional Chicago treat using a Old El Paso™ Taco Boats™! They are the perfect vessel for holding all the delicious toppings of a Chicago style hot dog. Don't forget the mustard!

Chicago Style Hot Dog Bowls

all-beef kosher hot dogs

Old El Paso™ Soft Tortilla Bowls

poppy seed, if desired

kosher dill pickles, each cut into 4 spears

pickled sport peppers

sweet pickle relish

yellow mustard

celery salt

Add 1/2 inch water to 10-inch skillet. Heat over medium-high heat until simmering. Place hot dogs in skillet. Cover; steam 10 minutes.

Meanwhile, heat tortillas as directed on package.

Place poppy seed on plate, and dip cut edges of kosher dill pickles into seed. Place hot dogs in tortillas. Top with pickles and remaining Toppings.

These tacos come together in a flash, and really impress with delicious fresh toppings like avocado and a vibrant kick of hot sauce! 



Sriracha Avocado Ten Minute Tacos

shredded deli rotisserie chicken (from 2-lb chicken)

(4.5 oz) Old El Paso™ Chopped Green Chiles, undrained

queso fresco cheese

Sriracha sauce,

Stir warm shredded chicken together with green chiles in medium bowl.

Spoon filling into warm taco shells. Top with avocado and crumbled queso fresco and drizzle with sriracha sauce.

Want to make Taco Tuesday even more exciting? Opt for this easy, cheesy taco casserole! A bed of tortilla chips holds taco-seasoned meat, beans and cheese in a delicious casserole that takes just 20 minutes to prep. Get ready to dig in—everyone will want seconds of this crowd-pleasing Easy Taco Casserole.

Easy Taco Casserole

least beef

(15 to 16 oz) chili beans

(8 oz) tomato sauce

tortilla chips

green onions, sliced (1/2 cup)

medium tomato, chopped (3/4 cup)

shredded Cheddar or Monterey Jack cheese (4 oz)

tortilla

Heat oven to 350°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in beans, tomato sauce and taco seasoning mix. Reduce heat to medium; heat to boiling, stirring occasionally.

In ungreased 1 1/2- to 2-quart casserole, place tortilla chips. Top evenly with beef mixture. Sprinkle with onions, tomato and cheese.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange additional tortilla chips around edge of casserole.

Enchilada dinners are a great way to use up fillings and try out new flavors—take our Easy Sweet Potato Enchiladas, for example. Full of roasted sweet potatoes, spinach and chickpeas and spiced with chili powder, these vegetarian enchiladas with sweet potato are a game-changer when you want to introduce a vegetarian dish into your weekday lineup. You'll love that it takes just 30 minutes of prep time to get tasty vegetarian sweet potato enchiladas wrapped up and in the oven. Make them saucy with Old El Paso™ Mild Red Enchilada Sauce, and don't forget the cheese! 

Easy Sweet Potato Enchiladas

lb sweet potatoes,

pepper

chili powder

baby spinach leaves

(15.5 oz) chickpeas, drained, rinsed

(10 oz each) Old El Paso™ Mild Red Enchilada Sauce

chopped cilantro

container (7 oz) Old El Paso™ Crema Mexicana

Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish or pan with cooking spray.

Place sweet potatoes on rimmed baking sheet. Drizzle 1 tablespoon of the oil over potatoes; season with salt and pepper. Toss to coat. Bake 18 to 23 minutes or until potatoes are tender and lightly browned.

Meanwhile, in 10-inch nonstick skillet, heat remaining 1 tablespoon oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened. Stir in chili powder and spinach; cook 30 to 60 seconds to wilt.

Remove from heat; pour into medium bowl. Stir in chickpeas and roasted potatoes. Let cool 5 minutes. Stir in 1 cup of the cheese.

Place tortillas on work surface. Spread heaping 1/3 cup vegetable mixture down center of each tortilla. Wrap tortillas around filling; placing seam side down in sprayed baking dish. Top enchiladas with enchilada sauce and remaining cheese.

Bake 15 to 20 minutes or until hot and cheese is melted. Let stand 5 minutes before serving. Top with remaining ingredients.

Top 21 latin recipes from across the web

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Top Tags

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Easy Chicken and Cheese Enchiladas

Elegant Seafood Crepes

Impossibly Easy Taco Pie

Chicago Style Hot Dog Bowls

Sriracha Avocado Ten Minute Tacos

Easy Taco Casserole

Easy Sweet Potato Enchiladas

Easy Chicken Enchiladas

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Top 21 latin recipes from across the web

The most viewed latin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Slow Cooker Beef Birria Tacos with ...

Easy Black Beans Recipe

Mexican Red Pork Tamales As Made By...

Slow-Cooker Latin Chicken with Blac...

How to make coddled egg

Homemade corn tortillas recipe

Pastelón Recipe by Tasty

Easy Chicken and Cheese Enchiladas

Elegant Seafood Crepes

Impossibly Easy Taco Pie

Chicago Style Hot Dog Bowls

Sriracha Avocado Ten Minute Tacos

Easy Taco Casserole

Easy Sweet Potato Enchiladas

Easy Chicken Enchiladas

Takeout Burritos

Cuban Bean Salad

Spinach and Cheese Enchiladas

Easy Shredded Chicken Tacos

Mexican Milk Jello

Mississippi Mud Brownies

The most viewed latin recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine