Category: Recipes

Perfect for weekend brunch!

Nopales will slow down the absorption of carbohydrate foods in a meal.

Comfort food at its best—sopa de albóndigas!

No need to buy store bought with salt. Make your own mix of spices and save it in a jar.

Chorizo is a go-to for eggs, beans and taquitos!

This Turkey Chorizo is a twist on the traditional Mexican chorizo, usually made with ground pork, and let’s face it, ground pork-parts with lots of flavor and lots of fat. Those of us who are taking care of our hearts and want keep our families healthy want to make healthy changes but don’t want to give up the foods that feed our soul. You could say “we want our chorizo and we want to eat it too!”

With this fabulous recipe, you don’t have to give up your beloved chorizo. You don’t have to give up flavor or spice, or anything nice! This chorizo is as delicious as it is healthy. We make ours with ground turkey. No one in our extended family of passionate chorizo lovers has noticed the difference. And I don’t think your family is going to notice the difference either. Don’t even tell them it’s made with turkey. Just cook it and scramble it up with some eggs, and make those killer huevo-con-chorizo burritos that you’re famous for! If you want to bump up your journey to a healthier life, make your burritos with whole wheat tortillas. This turkey chorizo makes a mean breakfast taco too. Just heat up your corn tortilla, add a couple of spoonfuls of frijoles, add the chorizo and garnish with shredded lettuce, tomato and a sprinkle of queso fresco. (Y con un cafecito con leche! Yummy!) Make your chorizo tostadas in very much the same way. Start with a nice base of mashed pinto or black beans to spread on the crispy tortilla, add the chorizo and top it off with your fresh shredded cabbage or lettuce. And let’s not forget a good plate of chilaquiles with chorizo! You can add eggs or just top them off with crumbled chorizo and queso fresco. And don’t forget the salsa! I like to cook up a whole pound of turkey chorizo and keep it in an airtight container in the refri for quick and delicious chorizo-based dishes during a hectic week. Comadre, this healthy home-made Mexican style turkey chorizo will take you home!

The Simple Sofrito is a powerful flavor ambassador.  One of the very first things that my mother taught me about cooking is to always start with a sofrito.  She said that my food would always be delicious if I started whatever I was doing with this magic concoction.  It seems like every Latino family has their own version of sofrito. My sister always adds a little fresh garlic, carrots and celery. My Ecuadoran consuegra calls it “Refrito,” and hers includes garlic, onion and achiote.  In Spain, the sofrito involves garlic and red pepper.

In our family, it meant chile, tomate y cebolla – a saute of green chile, onion and tomato in a bit of olive oil.  You start with the sofrito and then you add your meat, eggs, or frijoles de la olla. So, the take away here is that almost all Spanish, Mexican and Latin American cooks use some kind of sofrito.

The De Las Mías sofrito is very simple and packs a good punch with ancho chile.  Find the recipe in the De Las Mías Recipe collection. Use it as a base for soup or whatever other guisado you embark on.

I’m a very simple cook but people always love my food.  I don’t have a lot of fancy cooking stuff and most of my pots look like they made it out of a war zone, but I always start with a sofrito, and I think that’s why I cook sabroso.

Sometimes if we haven’t had a chance to cook dinner, I will stop by the market and get one of those chickens that are already roasted.  I remove the skin and chop it up for taquitos. I always start with the simple sofrito I learned from my mom. The chicken just tastes better and you can forget that you bought it in a plastic container and that it’s slammed in sodium. (Poquito de todo, remember?)

I heat up my corn tortillas with a tiniest amount of butter on the comal.  Add the chopped chicken that I sauteed with my sofrito. Top it off with shredded cabbage, cilantro, green onion and a squeeze of lime.  Add your salsa as the final step, and eat it when the news comes on.

Try this and let me know how it goes.  Nothing fancy! Just good and healthy. And it’ll take you home.

These vegetarian tostadas ¡son muy sabrosas! These Black Bean Tostadas with Mexican Squash are tasty and easy.

Get your tostada on!

Here you will find different ways to get your tostada on. You can make your own tostadas in the oven. You can heat them up on the comal to the point of crispy, or if you’re feeling lazy or rushed, you can just use the ones that come in EL PAQUETITO. Yes, that’s right, sometimes we just gotta do what we gotta do. If you have a hungry crew ready for dinner, just use the packaged ones. We won’t tell! And remember, corn is a whole grain, and we want you to eat more whole grains!

This is a delish concoction of black beans and calabacitas, aka Mexican squash. It calls for canned tomatoes. We suggest Rotel™ although we are not sponsored by them. They just have an honorary place in our pantry for those days when you have to throw something together quick.

The combo of sautéed squash, onion and tomato with the black beans is hardy with plant protein and packed full of flavor. The added queso fresco and cilantro add a nice touch and don’t forget to punch it up with your favorite salsa. We have several salsas for your culinary pleasure. So knock yourself out and make yourself, your honey, Viejo, Vieja, Kiddoes, or whoever is at your table, a healthy dinner!

We love tostadas because the basic street tostada is just as simple as a crispy corn tortilla, a good spread of beans, refried, or just mashed without the extra fat, a few morsels of your favorite meat: carnitas, ground turkey, turkey chorizo, or tofu, if you must, and a robust serving of shredded lettuce, tomatoes, sliced radishes or whatever fresh veggie your heart desires. You got queso fresco? Throw some on there! A little of this and a little of that and you’ve got yourself a Mexican feast,¡Comadre!

¡Qué viva México y que vivan las tostadas!

¡Buen Provecho!