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Easiest Beet Hummus Toast Recipe

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Beet Hummus Toast with Poached Egg

This colorful recipe for beet hummus on toast with poached eggs brings together a symphony of flavors made up of earthy hummus, tangy goat cheese, savory eggs, sweet cherry tomatoes, spinach, sesame seeds, and crunchy toast.

Packed with nutrients and flavor, this delicious, healthy dish can be served at breakfast or as a wholesome snack. Or break out the dinner plates for a quick meal that’s sure to impress.

Beet Hummus on Toast with cheese and sliced cherry tomatoes

What to Expect from This Recipe

At the heart of this beet hummus toast recipe is our creamy beet hummus made with boiled beets, chickpeas, olive oil, garlic, lemon juice, salt and black pepper. Just throw it all in the blender and you’re off!

If you prepare beforehand, you’ll save loads of time. When you’re ready to make your beet hummus toast, all you have to do is slice the tomatoes, poach the egg, and toast the bread. Then, spread the hummus on the toasted bread and pile on the rest of the ingredients.

It’s a meal that not only packs a flavor wallop, but is filled with fiber, protein, calcium, potassium, folate, vitamins and healthy fats. That’s quite a list!

toast spread with beet hummus, topped with spinach goat cheese and sliced grape tomatoes

How the Beet Hummus Toast Recipe Is Structured

This recipe is broken down into the following simple sections:

  • Making the Beet Hummus
  • Poaching the Eggs
  • Assembling Your Dish
  • Serving and Eating

Your beet hummus on toast awaits!

Learn How to Make Beet Hummus on Toast

beet hummus on toast ingredients: sliced artisan bread on cutting board, bowls of spinach, beet hummus, grape tomatoes, eggs, butter and wooden spoon on a blue background

Make the Beet Hummus

Red beet hummus is a delicious breakfast option and is a snap to make. Just follow our step-by-step recipe for easy beet hummus. Once ready, set your hummus aside in a bowl, save some of the toasted sesame seeds from that recipe, and get ready to cook your eggs.

beet hummus with crackers and carrots

Poach the Eggs

Prepare to poach the eggs by heating a pot of water over medium-high heat. Just before it simmers, pour in the white vinegar or apple cider vinegar. This increases the acidity of the water, helping the egg whites denature (or coagulate) faster. Lower the heat so the water stays just below a simmer as you prepare your eggs.

pouring apple cider vinegar from glass measuring cup into pot with hot water on stove

You’ll poach the eggs one by one, using two eggs per slice of toast. First, remove the excess liquid from the egg by cracking it into a small strainer over a bowl.

Cracking egg into strainer

Discard the liquid that drips into the bowl. Pour the egg that’s in the strainer into a small bowl and prepare to poach.

hands holding small yellow bowl with cracked egg inside

Bring the water to a low simmer. Don’t let the water boil. If it’s boiling, lower the heat before adding the egg. With a spoon, stir the water on the stove until you create a whirlpool.

using a spoon to create a whirlpool in water on top of stove

Gently slide the egg into the center of the moving whirlpool in the pot.

pouring egg into whirlpool of water in pot on stove for poached egg

Let the egg cook in the water for three minutes without stirring. If you like your eggs with a firmer yolk, cook for an additional 30 seconds to 1 minute. Don’t cook for more than 5 minutes or you’ll end up with a rubbery egg.

egg being poached in water in small pot on stove

Once cooked, use a slotted spoon to remove the egg from the water and drain.

poached egg on slotted spoon above small pot on stove

Slide the egg inside a bowl of ice water. The cold water will prevent it from continuing to cook. Repeat the process of stirring the water, sliding the egg into the whirlpool, cooking, and removing to ice water with each additional egg.

sliding poached egg off of slotted spoon into white bowl of ice water

Assemble Your Dish

Toast the bread and place the slice on a plate. We like sourdough bread for this recipe. If the bread is too thick for your toaster, you can toast in the oven or on a griddle. For less crunch, you can cut off the crusts, but it’s so much better with the crispy crust!

toasted sourdough slice on a white square plate

Spread the beet hummus on the toast using a small spoon or spatula.

spreading beet hummus on toast with wooden spoon

Pile the spinach on top of the beet hummus.

placing spinach on beet hummus toast

Using a large spoon, carefully slide two poached eggs on top of the spinach, one beside the other.

sliding poached egg on beet hummus toast using large spoon

Slice the cherry or grape tomatoes in half lengthwise. Place the tomatoes cut side down on top of the eggs.

placing grape tomato halves on beet hummus toast

Break up the cheese and sprinkle around the eggs and tomatoes.

placing chunks of white cheese on top of beet hummus toast

Sprinkle the toasted sesame seeds on top. If you prefer a richer, slightly bitter taste, substitute the white sesame seeds for toasted black sesame seeds.

sprinkling toasted sesame seeds on beet hummus toast

Serve and Enjoy

Your beet hummus toast with poached egg is ready to eat! Looks so good!

beet hummus toast with poached eggs topped with sesame seeds

Serve your beetroot hummus toast with a refreshing Mexican beverage like agua de melon (melon water), agua de guayaba (guayaba water), or agua de jamaica (hibiscus water).

This recipe can have many variations, so feel free to replace the hummus with avocado spread for a tasty avocado toast. Or spread cream cheese on your toast before the hummus and omit the other cheese. You can even roast your beets instead of boiling to make a roasted beet hummus.

Looks so rich and yummy!

Beet hummus toast with poached egg dripping down side of toast

Beet Hummus on Toast with cheese and sliced cherry tomatoes
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Beet Hummus Toast with Poached Egg

Beet hummus spread on toast, piled high with spinach, poached eggs, goat cheese, cherry tomatoes and toasted sesame seeds. A healthy breakfast, lunch, dinner or snack.
Total Time15 minutes
Course: Breakfast
Cuisine: Mexican
Author: Lori Alcalá

Equipment

  • 1 Pot
  • 1 Cutting board
  • 1 Kitchen knife
  • Prep Bowls
  • Slotted spoon
  • Serving spoon
  • Large bowl
  • Serving dish

Ingredients

  • Sliced bread sourdough or other crusty bread
  • Beet hummus
  • Goat cheese or gorgonzola cheese
  • Cherry or grape tomatoes
  • Spinach leaves
  • Eggs room temperature, two eggs per piece of toast
  • Toasted sesame seeds optional, use leftovers from our beet hummus recipe
  • ¼ cup White vinegar or apple cider vinegar

Instructions

Make the Beet Hummus

  • Red beet hummus is a delicious breakfast option and is a snap to make. Just follow our step-by-step recipe for easy beet hummus.
  • Once ready, set your hummus aside in a bowl, save some of the toasted sesame seeds from that recipe, and get ready to cook your eggs.

Poach the Eggs

  • Prepare to poach the eggs by heating a pot of water over medium-high heat. Just before it simmers, pour in the white vinegar or apple cider vinegar. This increases the acidity of the water, helping the egg whites denature (or coagulate) faster.
  • Lower the heat so the water stays just below a simmer as you prepare your egg.
  • Meanwhile, prepare your eggs. Use two eggs per slice of toast.
  • You’ll poach the eggs one by one. First, remove the excess liquid from the egg by cracking it into a small strainer over a bowl.
  • Discard the liquid that drips into the bowl. Pour the egg that’s in the strainer into a small bowl and prepare to poach.
  • Bring the water to a low simmer. Don’t let the water boil. If it’s boiling, lower the heat before adding the egg. With a spoon, stir the water on the stove until you create a whirlpool.
  • Gently slide the egg into the center of the moving whirlpool in the pot.
  • Let the egg cook in the water for three minutes without stirring. If you like your eggs with a firmer yolk, let cook for an additional 30 seconds to 1 minute. Don’t cook for more than 5 minutes or you’ll end up with a rubbery egg.
  • Once cooked, use a slotted spoon to remove the egg from the water and drain.
  • Slide the egg inside a bowl of ice water. The cold water will prevent it from continuing to cook.
  • Repeat the process of stirring the water, sliding the egg into the whirlpool, cooking, and removing to ice water with each additional egg.

Assemble Your Dish

  • Toast the bread and place the slice on a plate.
  • Spread the beet hummus on the toast using a small spoon or spatula.
  • Pile the spinach on top of the beet hummus.
  • Using a large spoon, carefully slide one or two poached eggs on top of the spinach.
  • Slice the cherry or grape tomatoes in half lengthwise. Place the tomatoes cut side down on top of the eggs.
  • Break up the cheese and sprinkle around the eggs and tomatoes.
  • Sprinkle the toasted sesame seeds on top.
  • Your beet hummus toast with poached egg is ready to eat! Enjoy!

Notes

We recommend you eat this toast immediately, as the hummus can make the toast soggy if it sits for too long.
Otherwise, wrap the leftovers in foil and place in the fridge to enjoy the next day. 

More Tasty Mexican Recipes Made with Beets from the Blog

Beet Hummus

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Easy Beet Hummus Recipe

From salads and juices to spreads and smoothies, red beets bring a refreshing splash of color and earthy, sweet flavor to many dishes—and our beet hummus recipe is no exception.

Loaded with nutrition, including potassium, fiber, Vitamin A, Vitamin C, and powerful antioxidants, beets are grown year round in Mexico and are a staple in Mexican groceries and markets. Fortunately, you can find them in your local supermarket, as well. Let’s get started with our beetroot hummus recipe!

Closeup of bowl of red beet hummus sprinkled with beet cubes and sesame seeds

What is Beet Hummus?

Like a classic hummus recipe, our beet hummus is made with the same basic ingredients—including calcium and protein rich garbanzo beans (or chickpeas)—with the addition of a colorful beet. It requires very little prep time and is a versatile spread for hummus and pita, hummus appetizers, and even hummus toast.

It also makes the perfect dip for crackers or veggies! If you’ve never bought beets before, see our beet salad recipe for tips on how to choose beets.

What to Expect from This Recipe

This easy hummus recipe starts with a boiled beet that is then blended with garbanzo beans, lemon, garlic, sesame seeds, cumin and olive oil. In just a few minutes, you’ll have yourself a tasty bowl of beet hummus ready for dipping, spreading or topping!

Closeup of cracker being dipped into red beet hummus

How the Red Beet Hummus Recipe Is Structured

This recipe is broken down into the following simple sections:

  • Cooking the Beet
  • Toasting the Seeds
  • Chopping the Vegetables
  • Blending the Ingredients
  • Serving and Eating

Let’s make some refreshing beet hummus!

Learn How to Make Beet Hummus

Beet, garbanzo beans, sesame seeds and sliced lemon on wooden background

Cook the Beet

Cut off the leaves and base of the beet. Be sure to save the leaves for later, as you can lightly boil or sautée for a tasty snack.

Beet on cutting board with leaves and stalk cut off

Place the beet in a pot of water over high heat, making sure the beet is covered by about two inches. When the water begins to boil, reduce the heat to low and cook for 45 minutes or until fork tender.

beet with leaves cut off in a pot of water

Once cooked, set your beet aside in a bowl to cool.

Red beet in a white bowl on top of a cutting board

Toast the Seeds

Heat a pan over medium high and carefully pour in the sesame seeds.

Pouring sesame seeds into pan

Stir seeds constantly, making sure they don’t burn.

Stirring seeds in pan with a wooden spoon

Once seeds are lightly toasted and beginning to turn a light brown, remove to a separate bowl while you prepare the remaining ingredients.

toasted sesame seeds in pan

Chop the Vegetables

Peel the skin from the beet using a fork to hold the beet in place.

cutting skin from beet using knife and fork on cutting board

Slice the beet into ¼″ slices.

slicing red beet with knife on cutting board

Cut the beet into ¼″ cubes and add to a blender or a food processor.

slicing red beet into cubes with knife on cutting board

Chop the garlic clove and slice the lemon in half.

chopping garlic on cutting board with sliced beets

Blend Up the Hummus

Add the garlic to the blender and pour in the toasted sesame seeds. Then add the cumin, salt and pepper.

Adding sesame seeds to blender with beets and garlic

Squeeze in the lemon juice. Note that we’re using Mexican lemons in this recipe, which are green. If you can’t find these, yellow lemons are fine.

squeezing lemon into blender with beets, garlic and sesame seeds

Finally, pour in the water.

pouring water into blender with beets, garlic and sesame seeds

With the top of the blender on, blend the ingredients until smooth. Then switch the speed to low and remove the lid of the blender. Tip: Add two ice cubes during initial blending for a fluffier, lighter hummus.

red beet hummus in blender

Slowly stream in the olive oil with the blender still on low speed until the hummus reaches a creamy texture.

streaming olive oil into beet hummus in blender

Serve and Eat

Pour your beet hummus into a serving bowl and garnish with cubes of cooked beets and sesame seeds. Or sprinkle with parsley for an extra pop of color!

red beet hummus in white serving bowl topped with diced beet

Serve your hummus with fresh carrots, cucumbers, crackers, pita bread, or pita chips. Or drizzle over eggs or avocado toast to brighten up your breakfast. Soooo pretty and so good!

red beet hummus in serving bowl next to baby carrots in small dish

 

beet hummus with crackers and carrots
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Beet Hummus

Beet Hummus is a versatile spread for hummus and pita, hummus appetizers, and even hummus toast.
Prep Time15 minutes
Cook Time45 minutes
Servings: 6
Author: Lori Alcalá

Equipment

  • Medium pot
  • Large frying pan
  • Blender
  • Cutting board
  • Kitchen knife
  • Prep Bowls
  • Serving bowl
  • Wooden spoon

Ingredients

  • 1 Beet cooked and cut into cubes
  • 4 cups Garbanzo beans (or chickpeas) cooked and drained
  • 1 Lemon large, juice only
  • 1 clove Garlic minced
  • 6 tablespoon Extra virgin olive oil
  • ¼ cup Water
  • 2 tablespoon Sesame seeds toasted
  • .5 tablespoon Cumin seeds plus more to taste
  • Pinch Salt
  • Pinch Ground pepper

Instructions

Cook the Beet

  • Cut off the leaves and base of the beet. Be sure to save the leaves for later, as you can lightly boil or sautée for a tasty snack.
  • Place the beet in a pot of water over high heat, making sure the beet is covered by about two inches. When the water begins to boil, reduce the heat to low and cook for 45 mins or until fork tender.
  • Once cooked, set your beet aside in a bowl to cool.

Toast the Seeds

  • Heat a pan over medium high and carefully pour in the sesame seeds.
  • Stir seeds constantly, making sure they don’t burn.
  • Once seeds are lightly toasted and beginning to turn a light brown, remove to a separate bowl while you prepare the remaining ingredients.

Chop the Vegetables

  • Peel the skin from the beet with a sharp knife, using a fork to hold the beet in place.
  • Slice the beet into ¼″ cubes and add to the blender.
  • Chop the garlic and slice the lemon in half.

Blend Up the Hummus

  • Add the garlic to the blender and pour in the toasted sesame seeds. Then add the cumin, salt and pepper.
  • Squeeze in the lemon. Note that we’re using Mexican lemons in this recipe, which are green. If you can’t find these, yellow lemons are fine.
  • Finally, pour in the water.
  • With the top of the blender on, blend the ingredients until smooth. Then switch the speed to low and remove the lid of the blender. Tip: Add two ice cubes to initial blending for a fluffier hummus.
  • Slowly stream in the olive oil with the blender still on low speed until the hummus reaches a creamy texture.

Serve and Eat

  • Pour your beet hummus into a serving bowl and garnish with cubes of cooked beets and sesame seeds.
  • Serve your hummus with fresh veggies, crackers, pita bread, or toast. Soooo pretty and so good!

Notes

Store covered with foil or in an airtight container in the fridge for 5-7 days.

More Tasty Mexican Recipes Made with Beets from the Blog

Authentic Mexican Frijoles Puercos

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Mexican Pork Beans

If you’re a fan of refried beans, you’re going to love this recipe for frijoles puercos (pork beans). Smooth and creamy, this savory dish can be served as a bean dip, an appetizer, or a side dish, paired perfectly with Mexican Carne Asada or Arrachera (Skirt Steak) Tacos.

Learn how to make your own with our step-by-step frijoles puercos recipe.

What Are Frijoles Puercos?

Frijoles puercos is a flavor-packed dish made with refried beans, chorizo, cheese, and pickled jalapeño chiles. Like most Mexican food, you’ll find variations of these pork beans throughout the different regions in Mexico.

In some states, they use cheeses like queso Chihuahua (Chihuahua cheese), queso añejo (aged cheese), queso fresco (fresh cheese) or queso Cotija (Cotija cheese). Others make this dish with avocado, bacon, chiles Serranos, and even sardines as they do in the state of Sinaloa.

One thing everyone can agree on is that frijoles puercos are delicious no matter how they’re prepared—and they pack a protein punch!

Mexican pork beans in blue bowl garnished with grated cheese and a whole jalapeño

How Are Frijoles Puercos Different from Frijoles Charros?

While frijoles puercos are blended and smooth, similar to refried beans, frijoles charros (cowboy beans) is more like a soup or stew with whole beans in bean broth and larger pieces of meat and vegetables.

In frijoles puercos, the chorizo is broken into small pieces, whereas the chorizo in frijoles charros is in slices. Finally, frijoles puercos are typically served as an appetizer or side dish, while frijoles charros can be served as a main entrée.

What to Expect From This Recipe

This frijoles puercos recipe starts with bayo beans cooked in broth, so you’ll need to make a pot of frijoles de la olla (beans in a pot) first. Then you’ll do some chopping and grating, blend the beans, cook them with the vegetables and chorizo, stir in the jalapeños and cheese, and it’s time to eat!

Frijoles puercos in blue bowl on table with a spoon and stack of tortillas

How the Frijoles Puercos Recipe Is Structured

These instructions are broken down into three simple sections:

  • Preparing Your Ingredients
  • Cooking the Veggies, Chorizo and Beans
  • Serving and Eating

Are you ready to make a creamy batch of Mexican pork beans?

Learn How to Make Frijoles Puercos

Frijoles Puercos Ingredients

Prepare Your Ingredients 

Get started with your Mexican pork beans by dicing the onion, slicing the garlic, shredding the mozzarella cheese, and cutting the butter into pats. Remove any plastic casing or metal clips from your chorizo, and have your bowl of cooked bayo beans ready to go. (You can use our recipe for frijoles de la olla to make your beans.)

Spoon cooked beans into the blender, adding broth as necessary. Be sure to blend in parts.

spooning bayo beans into blender

Continue to blend the beans until they reach a creamy consistency. Pour your blended beans into a separate bowl and set aside.

blended bayo beans in blender

Cook the Veggies, Chorizo and Beans

Heat a pot over high heat. Add the sliced garlic and cook for 30 seconds or until fragrant, stirring constantly so the garlic doesn’t burn.

Cooking garlic in butter in pot on stove

Next, spoon the onions into the pot and give it a quick stir.

Spooning diced onions into pot on stove for frijoles puercos

Add the chorizo to the pot with the onions and break it up using a wooden spoon.

Using wooden spoon to break up chorizo in pot on stove for frijoles puercos recipe

Cook the chorizo until it darkens in color and becomes slightly crispy. Then lower the heat to medium.

Stirring chorizo and onions in a pot on stove for frijoles puercos

Pour the beans into the pot.

Pouring blended beans into pot on stove with chorizo and onion for Mexican pork beans

Cook the beans for 10 minutes, stirring constantly so they don’t stick to the bottom of the pot.

Stirring blended beans in pot on stove for Mexican frijoles puercos recipe

Sprinkle in salt to taste and stir to combine.

Sprinkling salt into blended beans in pot on stove

Pour in the pickled jalapeños, along with the liquid. You can use as many jalapeños as you like for this recipe, either whole or chopped. Here, we used six whole jalapeños. Stir the chilis and liquid into the beans and cook for 5 minutes, continuing to stir constantly.

Pouring jalapeños into pot of frijoles puercos on stove

Now, turn off the heat and sprinkle the grated mozzarella cheese onto the beans.

Sprinkling grated mozzarella cheese into Mexican pork beans in pot on stove

Stir well to melt the cheese into the beans.

Stirring cheese into frijoles puercos in pot on stove

Serve and Eat

Garnish with grated mozzarella cheese and whole jalapeños. Can’t wait to dig in!

Placing jalapeño into bowls of frijoles puercos with grated cheese

Serve with a stack of hot, fresh tortillas, tortilla chips, tostadas, or as a side dish to any of our taco or beef recipes. Either way, you’re going to love these frijoles puercos!

Closeup of Mexican pork beans in bowl garnished with whole jalapenõs and carrot slices

Mexican pork beans in blue bowl on table with stack of tortillas
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Frijoles Puercos

Frijoles puercos is a savory, creamy dish made with refried beans, chorizo, pickled jalapeño chiles, and mozzarella cheese. Enjoy as a dip, appetizer, or side dish for your favorite Mexican entrée.
Total Time30 minutes
Course: Beans
Cuisine: Mexican
Servings: 8
Author: Lori Alcalá

Equipment

  • Kitchen knife
  • Prep Bowls
  • Cutting board
  • Wooden spoons
  • Blender
  • Cheese Grater
  • Pot

Ingredients

  • 6 cups Cooked bayo beans in broth (See recipe here, which calls for Flor de Junio beans. Feel free to use bayo beans or Mexican pinto beans instead.)
  • ¼ Onion diced
  • 1 clove Garlic thinly sliced
  • 5 ozs Chorizo
  • Pickled jalapeños chopped or whole to taste
  • ½ stick Unsalted butter Optionally, you can use bacon grease, pork lard [manteca], or vegetable oil.
  • 2 cups Mozzarella chese grated. Optionally, you can use Mexican cheese like Queso Oaxaca or Chihuahua
  • Salt to taste

Instructions

Prepare Your Ingredients

  • Dice the onion and slice the garlic.
  • Shred the mozzarella cheese and cut the butter into pats.
  • Remove any plastic casing or metal clips from your chorizo.
  • Spoon cooked beans into the blender, adding broth as necessary. Blend in parts until creamy, pour into a bowl and set aside.

Cook the Veggies, Chorizo and Beans

  • Heat a pot over high heat. Add the butter.
  • When almost melted, add the garlic and cook for 30 seconds or until fragrant.
  • Spoon in the onions, stir, and immediately add the chorizo.
  • Break the chorizo up with a wooden spoon and cook until darkened in color and slightly crispy, stirring occasionally. Reduce heat to medium.
  • Pour in the beans. Cook for 10 minutes, stirring constantly so beans don't stick.
  • Sprinkle in the salt. Then add the pickled jalapeños and juice and stir to combine.
  • Turn off the heat and sprinkle the grated mozzarella cheese onto the beans. Stir to melt the cheese into the beans.

Serve and Eat

  • Garnish with grated mozzarella cheese and whole jalapeños.
  • Serve with a stack of hot tortillas, tortilla chips, tostadas, or as a side dish. Enjoy!

Notes

Store in an airtight container in the fridge for up to a week.
You can also store for up to a few months in the freezer in small containers or freezer bags. Be sure to leave in some air as the beans will expand when frozen.

More Tasty Mexican Bean Recipes from the Blog

Frijoles Charros

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Mexican Charro Beans

When you’re craving a bowl of soul-soothing warmth, nothing but a steaming bowl of frijoles charros (cowboy beans) will do. Sometimes referred to as Mexican charro beans or Mexican cowboy beans, this tasty stew delivers authentic flavors of Mexican cuisine with every spoonful.

What are Frijoles Charros?

Frijoles charros is a hearty, traditional Mexican dish named after Mexican cowboys, or charros. It is said that, after a long day on the ranch, charros would gather together to share a meal of beans, vegetables, sausage, and anything else they had on hand, cooked over an open fire. Reward your own hard day’s work with a delicious bowl of frijoles charros using our step-by-step recipe.

closeup of frijoles charros on spoon

What to Expect from This Recipe

This frijoles charros recipe uses bayo beans cooked in broth as its star, so you’ll need to whip up a pot of frijoles de la olla (beans in a pot) first. Feel free to substitute pinto, black beans, or Flor de Junio (June flower) as we do in our own frijoles de la olla recipe. Once the beans are cooked, all you need to do is chop the veggies and meat, sauté, add the beans and garnish with a bit of cilantro. Heat up some fresh corn tortillas or a nice, crusty bread and you’re ready to eat!

How the Frijoles Charros Recipe Is Structured

This recipe is broken down into three simple sections:

  • Chopping the Vegetables and Meat
  • Cooking the Veggies, Meat and Beans
  • Serving and Eating

Are you ready to make a steaming pot of Mexican charro beans?

bowl of frijoles charros served alongside the pot, a spoon, and a stack of tortillas

Learn How to Make Frijoles Charros

Ingredients

  • 6 cups cooked bayo beans in broth (See recipe here)
  • ¼ onion, diced
  • 2 cloves garlic, chopped
  • 9 ounces chorizo
  • 14 ounces sausage for grilling
  • 9 ounces bacon, diced
  • 2 ½ cups tomatoes, diced
  • 2 serrano chilis, finely chopped
  • 1 cup cilantro, finely chopped (for garnish)

ingredients needed to prepare frijoles charros

Chop the Veggies and Prepare the Meat

The first step to great-tasting Mexican cowboy beans is to prepare the veggies and meat. Dice the bacon, remove the casing and shred the chorizo, and slice the sausage into ¼ inch rounds. Then, dice the tomato and onion, and finely chop the garlic and chilis.

Cook the Meat, Veggies and Beans

Heat a pot over high heat. Add the bacon and cook until the fat is released.

Next, add the chorizo to the bacon and grease. Stir and cook for two minutes.

chorizo and bacon in pot on stove

Stir the sausage into the pot and cook for two to three minutes.

spooning sausage slices into pot with diced bacon and chorizo

Sprinkle the onion into the pot, stir, lower the heat to medium, and cook for one minute.

sprinkling onion into pot with sausage, bacon and chorizo

Add the serrano chilis to the pot, stir to combine, and cook for one minute.

adding chile serrano to pot of frijoles charros

Next, sprinkle in the garlic, stir, and cook for a minute.

sprinkling garlic into frijoles charros on stove

Spoon the diced tomatoes into the pot and simmer until the tomatoes release their juices and the liquid reduces slightly.

adding tomatoes to pot for frijoles charros

Our Mexican charro beans are shaping up nicely! Here’s what your dish should look like after the juice has reduced slightly.

pot of frijoles charros on stove

Next, spoon in the beans, stir, and cook for 10 minutes over medium heat. No need to cover, but be sure the liquid doesn’t reduce down too much.

spooning beans into frijoles charros on stove

This is what your Mexican cowboy beans should look when they’re ready. Mmmm!

pot of frijoles charros on stovetop

Looks so good!

frijoles charros on wooden spoon

Serve and Eat

Ladle your frijoles charros into a bowl and top with freshly chopped cilantro.

sprinkling cilantro into bowl of frijoles charros

Heat up a stack of fresh corn tortillas for dipping, and enjoy!

rolled up tortilla being dipped into bowl of frijoles charros

closeup of frijoles charros with cilantro in yellow bowl
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Frijoles Charros

Savor a bowl of Frijoles Charros, a traditional Mexican dish made with beans, sausage, chorizo, and vegetables.
Total Time30 minutes
Course: Beans
Cuisine: Mexican
Servings: 6
Author: Lori Alcalá

Equipment

  • Kitchen knife
  • Prep Bowls
  • Cutting board
  • Serving spoons

Ingredients

  • 6 cups Cooked bayo beans in broth (See recipe for frijoles de la olla here)
  • ¼ Onion diced
  • 2 cloves Garlic chopped
  • 9 ozs Chorizo
  • 14 ozs Sausage for grilling
  • 9 ozs Bacon diced
  • 2 ½ cups Tomato diced
  • 2 Serrano Chilis finely chopped
  • 1 cup Cilantro finely chopped

Instructions

Chop Veggies and Prepare the Meat

  • Dice the bacon, remove the casing and shred the chorizo.
  • Slice the sausage into ¼ inch rounds.
  • Dice the tomato and onion.
  • Finely chop the garlic and chilis.

Cook the Meat, Veggies and Beans

  • Heat a pot over high heat. Add the bacon and cook until the fat is released.
  • Next, add the chorizo to the bacon and grease. Stir and cook for two minutes.
  • Stir the sausage into the pot and cook for two to three minutes.
  • Sprinkle the onion into the pot, stir, lower the heat to medium, and cook for one minute.
  • Add the serrano chilis to the pot, stir to combine, and cook for one minute.
  • Next, sprinkle in the garlic, stir, and cook for a minute.
  • Spoon the diced tomatoes into the pot and simmer until the tomatoes release their juices and the liquid reduces slightly.
  • Next, spoon in the beans, stir, and cook for 10 minutes over medium heat. No need to cover, but be sure the liquid doesn’t reduce too far down.

Serve and Eat

  • Ladle your frijoles charros into a bowl and top with freshly chopped cilantro.
  • Serve with warm corn tortillas.

More Tasty Mexican Recipes Made with Beans from the Blog

Dragon Fruit – Pitaya

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What is Dragon Fruit?

Dragon fruit grows in Mexico, Central, and South America and is a variety of prickly pear cactus fruit. It gets its name from its appearance, with its vibrant, scaly skin resembling that of a dragon. It looks spectacular and a bit daunting but is very easy to work with and is delicious. In Spanish, dragon fruit is called the pitaya or pitahaya.

pink dragon fruit in wooden bowl

In Mexico, many cactus fruits are eaten like the “tuna,” the sweet fruit of one type of prickly pear cactus and the xoconostle, the sour fruit of another.  The two most common types of dragon fruit are the white-fleshed and red-fleshed varieties. The white-fleshed dragon fruit, also known as Hylocereus undatus, is characterized by its creamy flesh speckled with tiny black seeds. On the other hand, the red-fleshed dragon fruit, known as Hylocereus costaricensis, has a colorful magenta interior and a slightly sweeter taste. Both varieties are visually appealing and have a refreshing, mildly sweet flavor that is often likened to a blend of kiwi and pear. The seeds are edible.

How to Cut Dragon Fruit

The fruit looks a little scary and tough but it is easy to cut and clean. Slice the fruit in half lengthwise.

pink dragon fruit halves on wooden cutting board

Use a small knife to separate the flesh of the fruit from the outer skin. Discard the skin.

removing the flesh from dragon fruit

Once you have removed the flesh from the outer skin, cut the fruit into slices or cubes depending on how you plan to use it.

peeled dragon fruit on cutting board

Dragon fruit slices with the skin on make a beautiful garnish.

slicing pink dragon fruit on a wooden cutting board

How to Choose Dragon Fruit

Look at the exterior of the fruit. A ripe dragon fruit will have a bright and evenly colored skin, free from any blemishes or soft spots. The color can vary between vibrant pink, yellow, or red, depending on the variety. Choose a fruit with a skin that feels firm but not overly hard. Give the fruit a gentle squeeze. A ripe dragon fruit should give slightly when pressed, but it should not be too soft. If the fruit feels too soft or mushy, it may be overripe.

Pay attention to the scales or spikes on the fruit’s skin. The scales should be firm, without any signs of wilting or drooping. Avoid fruits with scales that appear shriveled or withered, as they may be past their prime..

How to Use Dragon Fruit

One of the simplest ways to enjoy dragon fruit is by slicing it open and scooping out the flesh with a spoon. The bright magenta or white interior of the fruit is soft and juicy, with a texture reminiscent of kiwi or pear.

Dragon  fruit can be blended into refreshing smoothies, aquas frescas or added to homemade sorbets and ice creams. Its naturally creamy texture lends itself well to frozen desserts. Experiment with combinations of dragon fruit, coconut milk, and other fruits like mango or pineapple. It’s also a great addition to a Mexican fruit salad. 

Warm Chipotle Bean Dip

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Easy, Quick Mexican Bean Dip

Looking for a new dip to try? You’ll love this recipe from our photographer Andrés that’s filled with happy childhood memories. When he was growing up, his aunt in Cuernavaca would make this warm chipotle bean dip regularly for all the kids. It’s fast, filling, and delicious. Three ingredients set it apart, chipotle, epazote, and a touch of mayonnaise which give it its unique taste. The chipotle adds smoky spice that’s not too hot, the epazote adds an herbal touch, and the mayonnaise brings it all together. I know mayonnaise and beans sound odd together but the combination works.

chipotle bean dip in serving bowl

Ways to Use the Bean Dip

There’s more than one way to use this dip. It’s great served with corn chips or totopos. You can use it as sandwich spread and it is perfect for making tortas. It’s also delicious to make some quick bean tacos. Just warm some corn tortillas and spread about a tablespoon of dip on each tortilla and add a pinch of cheese.

ingredients needed to prepare chipotle bean dip

How to Make

With just a few ingredients and very little chopping, you’ll be dipping into this recipe in no time.

Ingredients:

  • 4 cups refried beans: homemade or packaged both work well
  • 1.5 canned chipotles en adobo. Add a little more chipotle if you prefer a spicier dip, add a little less for a more mild dip.
  • 3 fresh epazote leaves or 1 teaspoon dried epazote
  • 1 tablespoon mayonnaise
  • ¼ cup shredded cheese of your choice (Oaxaca, asadero, mozzarella, cheddar, all work well)
  • A few tablespoons of warm water if needed to blend

Step 1 – Prepping the Chipotle

Start by chopping the chipotle. This helps it blend better. If you prefer a spicier dip, add a bit more chipotle. Add a little less if you prefer a more mild dip.

chopped chipotle Chile on cutting board

Step 2 – Heating the Beans

Then heat the refried beans in a pan.

heating refried beans in a pan

Step 3 – Blending the Dip

Add all of the ingredients except the cheese to the blender.

chipotle bean dip ingredients in blender jar

Blend until smooth. If needed to blend, add 1 tablespoon of warm water at a time until you are able to blend to the desired consistency. Taste and add salt if needed.

bleeding chipotle bean dip

Step 4 – Serve and Enjoy

Pour the beans dip into a serving bowl and top with the grated cheese.

pouring chipotle bean dip into serving bowl

Enjoy!

closeup of Mexican chipotle bean dip served with shredded cheese

chipotle bean dip in serving bowl
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Mexican Chipotle Bean Dip

Warm chipotle bean dip with cheese. Quick and easy to make. Great for chips and dip, making bean tacos, or as a sandwich spread great for tortas.
Prep Time5 minutes
Cook Time5 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: bean dip, chipotle dip, Mexican dip, sandwich spread
Servings: 8
Calories: 94kcal
Author: Douglas Cullen

Equipment

  • 1 Cutting board
  • 1 small knife
  • 1 Blender
  • 1 Serving bowl

Ingredients

  • 4 cups refried beans packaged or homemade
  • 1.5 chipotles in adobo add a little more chipotle if you prefer a spicier dip, add a little less for a more mild dip
  • 3 epazote leaves you can substitute 1 tsp. dried epazote
  • 1 tablespoon mayonnaise
  • salt to taste

Instructions

  • Chop the chipotle
  • Heat the beans in a pan
  • Blend all of the ingredients except the cheese. If needed to blend, add 1 tablespoon of warm water at a time until you are able to blend to the desired consistency
  • Pour into a serving dish and top with the cheese
  • Serve warm and enjoy

Notes

Substitutions:
You can substitute 1 tsp. dried epazote for the fresh epazote.

Nutrition

Calories: 94kcal | Carbohydrates: 14g | Protein: 5g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.004g | Cholesterol: 1mg | Sodium: 701mg | Potassium: 3mg | Fiber: 5g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 0.01mg | Calcium: 41mg | Iron: 1mg

Chile Morita Salsa

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Salsa De Morita

Our morita salsa is a mild to medium-hot salsa with a note of smokiness from the morita peppers which are ripe red jalapeños that have been dried and smoked, similar to chipotle chiles but with a less pronounced smokiness.

Mexican chile morita salsa in white ceramic serving bowl

Try this salsa with shredded beef tacos, chicken tostadas, scrambled eggs or as a dip for chips. If you want a salsa with a much more pronounced smokiness try our chipotle salsa.

How to Make Morita Chile Salsa

All of the ingredients you need for your morita salsa are commonly available at most supermarkets. You may already have everything in your pantry. You can also order the chilis online if you are unable to find them locally.

Ingredients:

  • 4 Roma tomatoes
  • ¼ medium onion
  • 3 dried morita chili peppers
  • 1 clove garlic
  • 2 or 3 sprigs cilantro
  • ½ teaspoon Mexican oregano
  • ¼ teaspoon black pepper (optional)
  • 2 cups water for soaking the chilis
chile morita salsa ingredients on cutting board

1st Step – Seed and Devein the Morita Peppers

Remove the seeds and veins from the morita peppers. Discard the seeds and veins. Doing this reduces the heat of the salsa to get a mild to moderately hot salsa. Leave the seeds and veins in if you prefer a hotter salsa. The seeds and veins will also give your salsa more texture.

morita chiles with seeds removed on cutting board

Tips for handling chili peppers: Peppers contain capsaicin which is transferred to your skin during handling. Capsaicin can cause a burning sensation on your skin or eyes. Some people are more sensitive than others. Wear kitchen gloves when handling chili peppers to prevent the burning sensation. Always wash your hands well after handling chilis to remove as much of the capsaicin as possible.

2nd Step – Soak the Peppers in Hot Water

In a small pan, bring 2 cups of water to a boil then turn off the heat. Place to deveined chiles into the hot water and soak for 10 minutes. Soaking them rehydrates them and gets them ready for blending. Save the soaking water because you will need a few tablespoons to blend the salsa.

morita chiles in small pan soaking in water

3rd Step – Pan Roasting the Tomatoes, Onions, and Garlic

While the morita chiles are soaking it’s time to pan roast the vegetables.

Chop the tomatoes and onions into quarters. Peel the garlic cloves. Preheat a dry pan to medium hot. Then add the tomatoes, onion, and garlic to your pan. Cook the vegetables turning occasionally until the they brown. The more you brown the vegetables the deeper the flavor of your salsa will be.

tomatoes and onions being pan roasted

4th Step – Blending the Salsa

Add all of the ingredients plus 3 tablespoon of the soaking water to your blender jar.

ingredients to make Chile morita salsa in blender jar

Blend for 30 seconds to 1 minute or until you get a medium smooth salsa like shown in the photos below. If your salsa isn’t blending well add 1 tablespoon of the soaking water at a time until it blends smoothly.

chile morita salsa being blended in blender

5th Step – Adjust the Salt

After blending, taste to check the saltiness and add more salt until you get the desired flavor.

Salsa making tip: When we are adjusting the salt level in a salsa we tend to make it a little on the salty side because when you add the salsa to your food the saltiness will even out.

6th Step – Serve Your Salsa

Looks good, doesn’t it?

pouring morita chile salsa into serving bowl

Provecho!

What dish are you going to serve it with?

closeup of chile morita salsa in serving bowl
Chile morita salsa in serving bowl
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Chile Morita Salsa Recipe

Our morita salsa is a mild to medium-hot salsa with a note of smokiness from the morita peppers which are ripe red jalapeños that have been dried and smoked, similar to chipotle chiles but with a less pronounced smokiness.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Sauce
Cuisine: Mexican
Keyword: morita, salsa, salsa roja
Servings: 6
Calories: 22kcal
Author: Andrés Carnalla

Equipment

  • 1 Cutting board
  • 1 Kitchen knife
  • 1 Blender
  • 1 Serving bowl
  • 1 Small pan

Ingredients

  • 4 Roma tomatoes
  • ¼ white onion medium
  • 3 morita chili peppers
  • 3 sprigs cilantro
  • ½ teaspoon Mexican oregano
  • ¼ teaspoon black pepper optional
  • 2 cups water

Instructions

  • Remove the seeds and veins from the morita pepper. Discard the seeds and veins
  • In a small pan, bring 2 cups of water to a boil then turn off the heat. Place to deveined chiles into the hot water and soak for 10 minutes. (Save the soaking water. You will need a few tablespoons to blend the salsa)
  • Chop the tomatoes and onions into quarters. Peel the garlic cloves. Preheat a dry pan to medium hot. Then add the tomatoes, onion, and garlic to your pan. Cook the vegetables turning occasionally until the they brown
  • Add all of the ingredients plus 3 tablespoons of the soaking water to your blender jar. Blend for 30 seconds to 1 minute or until you get a medium smooth salsa like shown in the photos below. If your salsa isn't blending well add 1 tablespoon of the soaking water at a time until it blends smoothly.
  • After blending, taste to check the saltiness and add more salt until you get the desired flavor. 

Notes

Salsa making tips: When we are adjusting the salt level in a salsa we tend to make it a little on the salty side because when you add the salsa to your food the saltiness will even out.
If your salsa tastes a little bland add a pinch at a time until it brings out the flavors you are looking for.
Tips for handling chili peppers: Peppers contain capsaicin which is transferred to your skin during handling. Capsaicin can cause a burning sensation on your skin or eyes. Some people are more sensitive than others. Wear kitchen gloves when handling chili peppers to prevent the burning sensation. Always wash your hands well after handling chilis to remove as much of the capsaicin as possible.

Nutrition

Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 10mg | Potassium: 114mg | Fiber: 2g | Sugar: 3g | Vitamin A: 423IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 0.2mg

Salsa Borracha con Cerveza

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A “Drunken Salsa,” Because It’s Made with Beer

Mexico has a nearly infinite number of unique salsas. A type you may not have tried before is a “salsa borracha,” which is any salsa prepared with an alcohol base.

The name translates as “drunk salsa” or “drunken salsa” but what it really means is delicious. For our recipe use pasilla chilis and a light Mexican lager beer as the base.

salsa borracha in a molcajete

Pasilla Chili Peppers

Pasilla chiles are a mild to moderately hot chili that has a fruity sweet smell, a bit like raisins. It has a meaty texture that thickens salsas, sauces, and stews very well. 

Which Mexican Beers to Use

Lighter Beers – Cerveza Clara

For our recipe use a lighter Mexican lager beer as the base. Corona Extra, Modelo Especial, Estrella Jalisco, Tecate, and Sol Cerveza are all good beer choices and are easy to find at most supermarkets.

Darker Beers – Cerveza Obscura

You can also choose a darker Mexican beer for even more depth of flavor. Negro Modelo and Dos Equis Ambar are also good choices and are generally easy to find.

salsa borracha in a bowl

Even though the recipe calls for beer. It is a family friendly salsa because the alcohol cooks off while the pasilla peppers are being simmered.

How to Make Salsa Borracha

All of the ingredients you need are commonly available at most supermarkets. You may already have everything you need in your pantry.

Ingredients:

  • 10 pasilla chili peppers (How to choose Pasilla peppers)
  • 1 Mexican lager beer
  • 1 bunch cilantro
  • 1 medium white onion
  • 5 Roma tomatoes
  • 2 oranges
  • 3 cloves garlic
  • 1 tsp. oregano
  • ½ tsp. salt + salt to taste
ingredients to make salsa borracha

1st Step – Seed and Devein the Pasilla Peppers

Remove the seeds and veins from ½ of the pasilla peppers. Doing this reduces the heat of the salsa to get a mild to moderately hot salsa. Leave the seeds and veins in if you prefer a hotter salsa or remove them all if you prefer a milder salsa.

deveined pasilla chiles in a bowl

Tips for handling chili peppers: Peppers contain capsaicin which is transferred to your skin during handling. Capsaicin can cause a burning sensation on your skin or eyes. Some people are more sensitive than others. Wear kitchen gloves when handling chili peppers to prevent the burning sensation. Always wash your hands well after handling chilis to remove as much of the capsaicin as possible.

2nd Step – Toast the Pasilla Chilis

The toasting process is an important step because toasting the peppers adds a lot of depth of flavor to the salsa.

Preheat a dry pan to medium-hot. Add the pasillas to the pan and move frequently for about two to three minutes to toast them to where they become aromatic and smell what I call “toasty sweet.” If you toast them too long the smell and taste becomes notably acrid. During the toasting process if they start to smell burnt remove them from the heat immediately.

pasilla chiles toasting in a pan

3rd Step – Simmer the Pasillas in the Beer

Add the toasted chili peppers and the beer to a pan. Bring to a boil then reduce the heat to a medium simmer.

adding salsa ingredients to pan

Simmer for about 10 minutes. You can see in the photo that the liquid is starting to reduce.

pasilla chilis simmering in a pot

The chilis are ready when almost all the liquid has evaporated. The mixture should look like this.

pasilla chilis simmered in a pot

4th Step – Pan Roasting the Tomatoes, Onions, and Garlic

While the pasillas are simmering it’s time to pan roast the vegetable.

Chop the tomatoes and onions into quarters. Peel the garlic cloves.

chopped tomatoes and onions in a bowl

Preheat a dry pan to medium hot. Then add the tomatoes, onion, and garlic to your pan.

chopped tomatoes and onions in a pan

Cook turning occasionally until the vegetables are well browned.

browned tomatoes and onions in a pan

When the tomatoes and onions look like the picture above you are ready to blend the salsa.

5th Step – Blending the Salsa

Add the toasted peppers, roasted vegetables, and cilantro to your blender then squeeze in the juice of the two oranges.

squeezing orange juice into salsa mix in blender

Add the oregano.

adding Mexican oregano to salsa mix in blender

Add the salt. You will make the final adjustment of the salt just before serving.

adding salt to salsa mix in blender

Pulse the blender just until you get a coarse salsa. Add water one tablespoon at a time if needed to blend. Do not over blend.

blended salsa borracha in blender jar

This is the texture your finished salsa should have. Don’t worry if you have blended it smoother. The taste will still be delicious.

closeup of salsa borracha in a molcajete

6th Step – Adjust the Salt

After blending, taste to check the saltiness and add more salt until you get the desired flavor.

Salsa making tip: When we are adjusting the salt level in a salsa we tend to make it a little on the salty side because when you add the salsa to your food the saltiness will even out.

7th Step – Serve Your Salsa

salsa borracha in serving bowl

Uses for Salsa Borracha

This salsa is great on any of the following dishes:

Pro tip: Your salsa will be even better if you let it rest in the refrigerator for one day before serving. This gives it time for the flavors to meld and deepen.

Provecho!

salsa borracha in a molcajete
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Salsa Borracha Recipe

How to make salsa borracha with Mexican lager beer.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salsa
Cuisine: Mexican
Keyword: Mexican salsa
Servings: 8
Calories: 61kcal
Author: Douglas Cullen

Equipment

  • 1 Kitchen knife
  • 1 Cutting board
  • 1 Blender
  • 1 medium serving bowl

Ingredients

  • 1 Mexican lager beer 12 oz. bottle or can
  • 10 Pasilla chilis
  • 1 White onion medium
  • 5 Roma tomatoes
  • 2 Oranges
  • 1 Bunch cilantro
  • 3 Cloves garlic
  • 1 teaspoon oregano preferably Mexican oregano
  • ½ teaspoon salt + salt to taste

Instructions

Preparing the Chili Peppers

  • Seed and devein 5 of the pasilla peppers
  • Toast all of the pasilla peppers in a medium hot dry pan for 2 to 3 minutes until fragrant. Do not allow the peppers to burn.
  • Add the toasted chili peppers and the beer to a pan. Bring to a boil then reduce the heat to a medium simmer. Simmer the pasilla peppers in the beer until most of the liquid has reduced. About 10 minutes

Preparing the Tomatoes, Onions, and Garlic

  • Chop the tomatoes and onions into quarters then peel the garlic cloves
  • Pan roast the tomatoes, onions, and garlic turning frequently until well browned

Assembling the Salsa

  • Add the toasted peppers, roasted vegetables, cilantro and salt to your blender
  • Squeeze the juice of the 2 oranges into your blender
  • Pulse the mixture until you have a coarse textured salsa

Adjusting the Seasoning and Serving

  • Taste and add more salt as needed
  • The salsa can be served immediately and it is even better if it rests for 1 day in the refrigerator before serving

Notes

Tips for handling chili peppers: Peppers contain capsaicin which is transferred to your skin during handling. Capsaicin can cause a burning sensation on your skin or eyes. Some people are more sensitive than others. Wear kitchen gloves when handling chili peppers to prevent the burning sensation. Always wash your hands well after handling chilis to remove as much of the capsaicin as possible.

Nutrition

Calories: 61kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 156mg | Potassium: 379mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3598IU | Vitamin C: 25mg | Calcium: 35mg | Iron: 1mg

Birria with Consomé

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Beef Birria Wrapped in Tetelas

Eating a bowl of birria is like discovering the richness of Mexican cuisine all over again. Originally from the state of Jalisco, Mexico, birria combines a rich broth with slow-cooked meat, garnished with lime, cilantro and onions, and served with tortillas. While the original recipe calls for goat meat, each region has created unique variations.

Birria is typically eaten as a soup, but in this recipe, we’ll show you how to make beef birria stuffed in a corn tortilla turnover (tetela) with the broth on the side for dipping.

Authentic Mexican Birria

Mexican Beef Birria in Tetela

Inside these tetelas, you’ll find juicy, slow-cooked beef birria. Tetelas hail from the Mixtec region of Mexico (which includes Puebla and Oaxaca). The savory birria broth is the perfect companion.

What to Expect from This Recipe

Birria features a salty, slightly spicy broth. In this beef birria recipe, we slow-cook beef ribs, then chop the meat and reserve the broth for dipping. The meat is then placed in the tetela and topped with Adobera cheese — a fresh cheese from Guadalajara made from cow’s milk. The tetela is then folded, sealed and heated until crispy, and is served alongside the broth for dipping.

How the Recipe Is Structured

This beef birria recipe is broken down into the following sections:

  • Marinating the Ribs
  • Steaming the Ribs
  • Making the Broth
  • Preparing the Tetelas
  • Assembling and Serving

When ready to eat, dip the meat- and cheese-filled delight into the broth and get ready for a flavor explosion!

Mexican Birria

Meet the Chef

This recipe is another creation from Chef Alex Torres, executive chef and founder of  Naakary restaurant in San Miguel de Allende, Guanajuato, Mexico. (See his recipe for Crispy Ribeye Tacos.)

Chef Alexis Torres Cooking

Learn How to Make Birria with Consomé

Ingredients

For the Beef and Marinade

  • 1.25 lbs. beef ribs
  • 4 Guajillo or mirasol chilis
  • 1 teaspoon garlic powder
  • 1 teaspoon ground thyme
  • 1 teaspoon pepper
  • 2 large pinches coarse grain salt
  • 3 whole cloves
  • 8 tablespoon white vinegar
  • 6 ½ cups water
  • 2 Bay leaves

For the Broth

  • ½ lb. Roma tomatoes
  • 3 ozs. yellow pear tomatoes
  • 3 ozs spring onion
  • 2″ fermented garlic scape (stem) + 1 tablespoon vegetable oil

For the Tetela, Filling and Garnish

  • 2 ozs. fresh cilantro
  • 1.5 ozs. adobera cheese
  • ¾ lb. corn masa (dough)

Birria Ingredients

Marinate the Ribs

Make the Marinade

Devein your chilis and add them to the blender jar, followed by the garlic powder.

Garlic Powder for Birria Broth

Next, add in the thyme.

Thyme Birria Marinade

Then the ginger powder.

Ginger Powder in Birria Marinade

Next, add in the pepper.

Pepper Birria Marinade

Then the salt.

Adding Salt to Birria Marinade

Next, add the cloves.

Cloves in Birria Marinade

Pour in the vinegar.

Pouring Vinegar into Birria Marinade

Finally, add the fermented garlic scape and vegetable oil to the jar.

Fermented Garlic Scape Birria Broth

Now your marinade is ready to blend.

Birria Marinade Ready to Blend

Blend all the ingredients until smooth. The marinade should be a deep red-orange color.

Birria Marinade

Sear and Marinate the Ribs

Before we marinate the ribs, we’ll sear them to make sure the meat stays juicy. Place the ribs on a preheated grill or griddle and sear for about two minutes. Flip and sear the other side for two minutes.

Ribs on Grill

Transfer the ribs to a bowl.

Seared Ribs in Bowl

Pour the marinade over the ribs.

Marinating Beef Ribs

Stir to cover the entire surface of the ribs with marinade.

Stir Marinate Ribs

Let the ribs marinate for 30 minutes.

Ribs in Marinade

Steam the Ribs

Now it’s time to steam the ribs. First, add the water to a medium-sized pot.

Pouring Water in Pot

Next, add the bay leaves. Tip: If you don’t have a traditional steamer or a basket that fits snugly into your pot, place a small, inverted metal cup into the water, and then add the basket. The cup will serve as a base and keep the basket from sagging or moving around.

Adding Bay Leaves to Pot

Place the marinated ribs in the steamer basket in the pot and cover.

Marinated Ribs in Steamer

Put the pot on the stove and steam over medium-low heat for an hour.

Pot on Grill

Make the Broth

Now we’ll make the broth. After steaming, we’ll cook the ribs in this broth for a few hours until the meat is nice and tender. First, slice the Roma tomatoes into wedges.

Slicing Tomatoes

Next, slice off the green stem of the spring onion and reserve for another use. Then, slice the white portion in half lengthwise.

Slicing Spring Onion

Add the yellow pear tomatoes to the jar.

Yellow Pear Tomatoes

Then add the tomatoes and spring onions to the jar.

Spring Onions for Marinade

Blend all ingredients until you have a deep, smooth broth mixture.

Birria Broth

Cook and Chop the Ribs

Cook the Ribs

Once the ribs have finished steaming, uncover the pot.

Pot with Ribs

Using kitchen tongs, remove the steamer basket with the ribs.

Ribs in Steamer Basket

Put the ribs back into the same pot with the existing broth.
Placing Ribs in Pot

Now pour the newly prepared broth mixture into the pot.

Pouring Birria Broth into Pot

Cover the pot.

Pot of Birria

Cook over low heat for three to four hours, or until the meat is very tender.

Cooking Birria

Chop the Meat

Once the meat is ready, place on a cutting board and remove the bones.

Removing Bones from Ribs

Now chop the meat.

Chopping Rib Meat

Looks so juicy and tasty!

Chopped Beef Ribs

Prepare the Tetelas

Shape and Press the Dough

Now we’re ready to shape the tetelas that will hold the meat. First, grab your pre-made dough.

Ball of Dough

Place the dough into a mixing bowl and pinch off chunks to make about 10 golfball-sized balls.

Tetela Ball of Dough

One at a time, place a ball of dough on a tortilla press lined with plastic wrap and flatten the dough slightly with your hand.

Dough on Tortilla Press

Close the tortilla press to flatten the dough.

Tortilla Press

Transfer the tetela with the plastic wrap to a cutting board and prepare to fill. It looks like a tortilla now, but soon we’ll fold it into a little triangular package.

Tetela Dough Pressed

Fill the Tetela

Place about two tablespoons of meat into the center of the dough.

Filling Tetelas

Slice the adobera cheese.

Slicing Adobera Cheese

Criss-cross three slices of cheese on top of the meat.

Meat and Cheese on Tetela

Fold the Tetelas

Now we’ll fold into a triangular shape. Supported by your plastic wrap or bag, fold one third of the dough over the filling toward the center of the circle.

Tetela Fold 1

Pick up the plastic to fold over the second side, making a triangular point at the top of the two folds.

Tetela Fold 2

Finally, fold the bottom up to complete your triangle.

Tetela Fold 3

Your tetela is now ready to heat!

Folded Tetela

Heat and Eat

Heat the Tetelas

Preheat a griddle over medium heat. Gently place the tetela on the griddle seam side up.

Tetela on Griddle

Heat for 3-5 minutes or until toasted on one side. Then flip and heat the other side.

Heating Tetelas on Griddle

Serve and Enjoy

Transfer three of the heated tetelas to a serving plate with a small bowl for the broth.

Tetelas on Plate

Ladle the birria broth into the bowl.

Ladling Birria Broth with Tetelas

Top the broth off with a squeeze of lime and garnish your dish with cilantro sprigs.

Squeezing Lime in Birria Broth

To eat, dip the tetela into the broth and take an amazing, juicy bite. Be sure to have napkins handy!

Dipping Tetela into Birria Broth

So delicious!

Birria Broth and Tetelas

Beef Birria Wrapped in Tetelas
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Birria

Learn how to make beef birria stuffed in a corn tortilla turnover (tetela) with the broth on the side for dipping.
Prep Time45 minutes
Cook Time4 hours 30 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: beef birria, birria recipe, how to make birria
Servings: 4
Calories: 640kcal
Author: Andrés Carnalla

Equipment

  • Blender
  • Large pot and lid
  • Griddle
  • Steamer basket
  • Kitchen Tongs
  • Kitchen knife
  • Cutting board
  • Tortilla press
  • Plastic Wrap

Ingredients

For the Beef and Marinade

  • 1.25 lbs. Beef rib meat
  • 4 Guajillo or mirasol chilis
  • 1 teaspoon Garlic powder
  • 1 teaspoon Thyme
  • 1 teaspoon Ginger powder
  • 1 teaspoon Pepper
  • 2 large pinches Coarse grain salt
  • 8 tablespoon White vinegar
  • 6 ½ cups Water
  • 2 Bay leaves

For the Broth

  • ½ lb Roma tomatoes
  • 3 ozs Yellow pear tomatoes
  • 3 ozs Spring onion

For the Tetela, Filling and Garnish

  • ¾ lb Corn masa (dough)
  • 1 ½ ozs Adobera cheese
  • 2 ozs Fresh cilantro

Instructions

Make the Marinade

  • Devein the chilis and add them to the blender jar.
  • Then add the garlic powder, thyme, ginger powder, pepper and coarse grain salt.
  • Next add the cloves, fermented garlic and oil.
  • Blend all the ingredients until smooth. The marinade should be a deep red-orange color.

Sear and Marinate the Ribs

  • Before we marinate the ribs, we’ll sear them to make sure the meat stays juicy. Place the ribs on your grill or griddle and sear for about two minutes. Flip and sear the other side for two minutes.
  • Transfer the ribs to a bowl and pour the marinade over the ribs.
  • Stir to cover the entire surface of the ribs with marinade.
  • Let the ribs marinate for 30 minutes.

Steam the Ribs

  • Add the water to a medium-sized pot or steamer.
  • Tip: If you don't have a traditional steamer or a basket that fits snugly into your pot, place a small, inverted metal cup into the water, and then add the basket. The cup will serve as a base and keep the basket from sagging or moving around.
  • Next, add the bay leaves.
  • Place the marinated ribs in the steamer basket in the pot and cover.
  • Put the pot on the stove and steam over medium-low heat for an hour.

Make the Broth Mixture

  • After steaming, we’ll cook the ribs in this broth for a few hours until the meat is nice and tender. First, slice the Roma tomatoes into wedges.
  • Next, slice off the green stem of the spring onion and reserve for another use. Then, slice the white portion in half lengthwise.
  • Add the yellow pear tomatoes, Roma tomatoes and spring onions to the jar.
  • Blend all ingredients until you have a deep, smooth mixture. Reserve.

Cook and Chop the Ribs

  • Once the ribs have finished steaming, remove them from the steamer basket using kitchen tongs and place them back inside the cooking water.
  • Now pour the newly prepared broth mixture into the pot.
  • Cover the pot and cook over low heat for three to four hours, or until the meat is very tender.
  • Once the meat is ready, place on a cutting board, remove the bones and chop the meat.

Shape and Press the Tetelas

  • Place pre-made corn masa (dough) into a mixing bowl and pinch off chunks to make about 10 golfball-sized balls.
  • One at a time, place a ball of dough on a tortilla press lined with plastic wrap and flatten the dough slightly with your hand.
  • Close the tortilla press to flatten the dough.
  • Transfer the tetela with the plastic wrap to a cutting board and prepare to fill. It looks like a tortilla at this point, but soon we’ll fold it into a little triangular package.

Fill and Fold the Tetelas

  • Place about two tablespoons of meat into the center of the dough.
  • Slice the adobera cheese and criss-cross three slices of cheese on top of the meat.
  • Supported by your plastic wrap or bag, fold one third of the dough over the filling toward the center of the circle.
  • Pick up the plastic to fold over the second side, making a triangular point at the top of the two folds.
  • Finally, fold the bottom up to complete your triangle.
  • Your tetela is now ready to heat!

Heat and Eat

  • Preheat a griddle over medium heat. Gently place the tetela on the griddle seam side up.
  • Heat for 3-5 minutes or until toasted on one side. Then flip and heat the other side.
  • To serve, transfer three of the heated tetelas to a serving plate with a small bowl for the broth.
  • Ladle the birria broth into the bowl.
  • Top the broth off with a squeeze of lime and garnish your dish with cilantro sprigs.
  • To eat, dip the tetela into the broth and take an amazing, juicy bite. Be sure to have napkins handy! Mmmmmm!

Nutrition

Calories: 640kcal | Carbohydrates: 74g | Protein: 39g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 87mg | Sodium: 427mg | Potassium: 1143mg | Fiber: 9g | Sugar: 4g | Vitamin A: 2782IU | Vitamin C: 19mg | Calcium: 187mg | Iron: 11mg

More Mexican Beef Recipes from the Blog

 

Pineapple Empanadas

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Mexican Style Pineapple Empanadas

Empanadas are one of my favorite versatile Mexican snacks. In Mexico, you’ll find them stuffed with ground beef, potato, cheese, fruit and everything in between! In this article, we’re going to teach you how to make pineapple empanadas or empanadas de piña. These pockets of delight are perfect for breakfast, an afternoon coffee break, or an on-the-go snack.

Empanadas de Piña

Pineapple Empanadas

These sweet empanadas are so tempting. Just look at that filling!

What to Expect from This Recipe

The crispy crust of these dessert empanadas balances out the syrupy sweet filling. Together, they create a delectable pastry you’ll want to serve again and again. First, you’ll make the dough, then the mix up the filling, assemble the empanadas and bake. 30 minutes out of the oven and you’ll have a fresh, warm dessert ready to eat!

How the Recipe Is Structured

This pineapple empanadas recipe is broken down into the following sections:

  • Making the Dough
  • Preparing the Filling
  • Cutting the Dough
  • Assembling and Baking
  • Serving and Savoring

This combination of crispy pastry and gooey filling is like no other!

Mexican Style Pineapple Empanadas

Meet the Chef

This recipe comes to us from Chef Roxana Prieto, originally from Guadajalara in the state of Jalisco, Mexico. She started out making desserts for family and friends, perfected her techniques in luxury hotels like the Four Seasons Punta Mita, earned her degree in gastronomy from the Universidad del Valle de Mexico, and now creates delectable desserts and pastries at Naakary restaurant in San Miguel de Allende, Guanajuato, Mexico.

Chef Roxanna Prieto

Learn How to Make Pineapple Empanadas

Ingredients

For the Dough

  • 2 cups flour
  • 1 cup vegetable lard
  • 4 tsps sugar
  • ½ cup cold water
  • Pinch of salt

For the Filling

  • 1 lb. pineapple
  • ½ cup sugar
  • ¼ cup flour
  • ½ tablespoon cinnamon
  • Pinch of nutmeg

Pineapple Empanadas Ingredients

Instructions

Make the Dough

Combine the Ingredients

First, you’ll combine the dry ingredients. Pour the flour into a medium mixing bowl and add the salt to the flour.

Add salt to flour

Next, add in the sugar.

Add Sugar to Flour

Finally, add the vegetable lard in chunks to the bowl with the dry ingredients.

Vegetable Lard for Empanada Dough

Mix the Dough

Using your fingers, combine the vegetable lard with the dry ingredients.

Mixing Dough

Add one third of the water to the dough. In the next steps you’ll alternate adding water and mixing until you’ve used up all the water.

Pouring Water into Dough

Work the water into the dough with your hands.

Mixing Water and Dough

Add another third of the water to the dough.

Adding Water to Dough Mixture

Work the second portion of water into the dough using your hands. You can see that the dough is now starting to come together.

Making Empanada Dough

Add the last of the water to your dough.

Mixing Up Dough

Work the last of the water into your dough. Coming together nicely! If the dough is too sticky, add flour little by little until it no longer sticks to your fingers when mixing.

Pineapple Empanada Dough

Once the dough is no longer sticky, turn it out onto a floured surface.

Turning Out Empanada Dough

Shape the Dough

Begin to shape the empanada dough into a ball.

Kneading Empanada Dough

Gently roll as you’re shaping.

Rolling Empanada Dough

Once you have a nice ball of dough like you see below, let it rest while you prepare the filling. But before you move on, preheat your oven to 356 degrees.

Ball of Empanada Dough

Prepare the Filling

Peel and Cut the Pineapple

It’s time to prepare the filling. First, assemble your tools and ingredients. Get your cutting board, pineapple and a sharp knife ready.

Pineapple on Cutting Board

Carefully cut the peel from the pineapple.

Peeling Pineapple

Cut off the pineapple core.

Coring Pineapple

Cut the pineapple into thin strips.

Cutting Pineapple into Strips

Then dice.

Dicing Pineapple

Add the diced pineapple to a medium-sized bowl.

Diced Pineapple in Bowl

Mix In Dry Ingredients

Sprinkle the flour on top of the diced pineapple.

Sprinkling Flour on Pineapple

Next, add in the sugar.

Pouring Sugar on Diced Pineapple

Sprinkle in the cinnamon.

Sprinkling Cinnamon on Pineapple Filling

Then the nutmeg.

Adding Nutmeg to Pineapple Filling

Stir to combine all ingredients.

Stirring Pineapple Empanada Filling

Keep stirring until all of the dry ingredients have been incorporated. Then set aside.

Making Pineapple Empanada Filling

Cut the Dough

Roll the Dough

Now we’ll shape our empanadas. First, flour your cutting board or work surface.

Flour on Cutting Board

Next, place your reserved ball of dough on the cutting board.

Ball of Dough on Cutting Board

Using a rolling pin, begin to roll out your dough.

Rolling Out Dough

Keep rolling out into a rectangular shape, taking care not to roll too thinly or the dough will break.

Rolling Pineapple Empanada Dough

When ready, your dough should be about the thickness you see in the photo below.

Empanada Dough

Cut Out Your Circles
You’re now ready to cut your dough.

Empanada Dough Ready for Cutting

Using a 2 ½” to 3” round cookie cutter, cut rounds from the dough.

Cutting Empanada Rounds

Remove the excess dough from the empanada rounds.

Empanada Dough Rounds

Assemble and Bake

Fill the Empanadas

Let’s assemble our empanadas. Add a tablespoon of filling to the center of each round.

Assembling Pineapple Empanadas

The dough should yield about 10 empanadas.

Filled Pineapple Empanadas

Fold and Seal

Now you’re ready to fold. Gently pick up a filled round and fold in half.

Folding Pineapple Empanadas

Next, begin pinching the edges to seal.

Pinching Edges of Empanadas

Continue pinching the edges until the empanada is completely sealed.

Sealing Pineapple Empanadas

Your empanadas should all be formed into a half-moon shape as you see below. Almost ready to bake!

Empanadas Ready to Bake

Dust with Sugar

Now we’ll add the final touch. Dust your empanadas with sugar.

Dust Empanadas with Sugar

Place the empanadas onto a cookie sheet lined with a silicone mat or sprayed with non-stick spray and bake in your preheated oven for 30-35 minutes, or until the crust has turned golden brown.

Pineapple Empanadas on Cookie Sheet

Serve and Savor

Once your empanadas have cooled, transfer them to a serving tray. Serve with your favorite coffee or hot beverage. Sooo sweet!

Authentic Mexican Pineapple Empanadas

Traditional Mexican Pineapple Empanadas
Print Recipe
5 from 1 vote

Pineapple Empanadas Recipe

These dessert empanadas feature a gooey pineapple filling with a crispy outer crust for the perfect sweet Mexican treat.
Prep Time30 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: Mexican
Servings: 10
Calories: 352kcal
Author: Lori Alcalá

Equipment

  • Mixing Bowls
  • Cutting board
  • Kitchen knife
  • Kitchen spoon
  • Cookie Sheet
  • Round Cookie Cutters (2 ½" to 3")
  • Silicon Mat Optional

Ingredients

For the Dough

  • 2 cups Flour
  • 1 cup Vegetable Lard
  • 4 teaspoon Sugar
  • ½ cup Cold water
  • Pinch of salt

For the Filling

  • 1 lb. Pineapple
  • ½ cup Sugar
  • ¼ cup Flour
  • ½ tablespoon Cinnamon
  • Pinch of nutmeg

Instructions

Make the Dough

  • Combine the flour, sugar and salt in a mixing bowl.
  • Then add the vegetable lard.
  • Using your fingers, mix in the lard with the dry ingredients.
  • Add a third of the water to the mixture and mix to incorporate.
  • Repeat this process of adding water and mixing two more times, adding a third of the water each time until all of the water has been used.
  • If the dough is too sticky, add flour little by little until it reaches the desired consistency.
  • Once the dough is no longer sticky, turn it out onto a floured surface and let rest while you prepare the filling.
  • Preheat your oven to 356 degrees.

Prepare the Filling

  • Peel and core the pineapple.
  • Cut into thin strips and dice.
  • Sprinkle in the flour, sugar, cinnamon and nutmeg, and mix until incorporated.
  • Set aside as you cut the dough.

Cut the Dough

  • Roll out your ball of dough onto a floured surface.
  • Roll into a rectangular shape, taking care not to roll too thinly or the dough will break.
  • Using a 2 ½” to 3” round cookie cutter, cut about 10 rounds from the dough.
  • Remove the excess dough around the circles.

Assemble and Bake

  • Add a tablespoon of filling to the center of each round.
  • Gently pick up a filled round and fold in half.
  • Next, pinch the edges until the empanada is completely sealed.
  • Repeat until you’ve sealed all your empanadas.
  • Dust with sugar, place on a cookie sheet lined with a silicone mat or sprayed with non-stick spray, and bake for 30-35 minutes in your preheated oven until the crust turns golden brown.

Serve and Eat

  • Once your empanadas are ready, let them cool.
  • Transfer to a serving plate and serve with your favorite coffee or hot beverage
  • Enjoy!

Nutrition

Calories: 352kcal | Carbohydrates: 39g | Protein: 3g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 3g | Sodium: 2mg | Potassium: 81mg | Fiber: 2g | Sugar: 16g | Vitamin A: 27IU | Vitamin C: 22mg | Calcium: 14mg | Iron: 1mg

More Authentic Mexican Desserts from the Blog

Crispy Ribeye Tacos

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Ribeye Steak Tacos with Grilled Tomato Salsa

There’s nothing better than a juicy ribeye steak—except when it’s crispy and piled high on a corn tortilla. It was love at first sight when we saw and tasted these amazing steak tacos, a fusion of flavors from Chef Alexis Torres. Topped with a grilled tomato salsa and tangy cabbage and cilantro garnish, you’ll never want a plain ribeye again!  

Chicharrón de Ribeye

Crispy Ribeye Tacos

Are these the best steak tacos? They just might be. Let us know!

What to Expect from This Recipe

The star of this recipe is a juicy ribeye that is seared, chopped and fried to crispy perfection. Next, you’ll grill the veggies and mix up the salsa. Then, chop cabbage and cilantro for the garnish and squeeze in some lime. Pile it all onto a heated corn tortilla and you’re ready to eat. So easy and so good.

Note: You want to use a fatty cut of meat such as ribeye because the meat will remain juicy after cooking due to the fat. A leaner cut of beef will end up too dry.

How the Recipe Is Structured

This steak tacos recipe is broken down into the following sections:

  • Making the Salsa
  • Cooking the Ribeye
  • Chopping the Garnish
  • Assembling Your Tacos
  • And enjoying every crispy bite!

Crispy Ribeye Tacos with Roasted Tomato Salsa

Meet the Chef

Alexis Torres is executive chef and founder of Naakary, a restaurant dedicated to sustainable practices and organic dishes, located on the road to Jalpa in San Miguel de Allende, Guanajuato, Mexico. At Naakary, Chef Torres explores flavors straight from the garden, making the most of what the land has to offer and changing his menu with the seasons. 

Chef Alexis Torres Cooking

 

Learn How to Make Crispy Ribeye Tacos

Ingredients

For the Salsa

  • 11 yellow tomatoes (yellow pear heirloom or other yellow cherry tomatoes)
  • 1 Roma tomato sliced in half lengthwise
  • ½ white onion
  • 1 teaspoon garlic powder
  • Salt to taste
  • 1 jalapeño chili pepper (optional)

For the Ribeye

  • 1 Ribeye steak (1-inch thick)
  • Cooking oil
  • Salt to taste

For the Garnish

  • ½ handful of fresh cilantro leaves
  • ½ small cabbage, thinly sliced
  • ½ Lime
  • Salt to taste
  • Corn tortillas

Crispy Ribeye Tacos Ingredients

Make the Salsa

Grill the Veggies

First, we’ll char the vegetables for the salsa. Place the whole yellow cherry tomatoes, Roma tomato halves (cut side up), onion (cut side up) and whole jalapeño (if using) on a griddle or frying pan over medium-high heat.

Veggies on Griddle

After two minutes, or when the skin begins to blacken, flip the vegetables using kitchen tongs.

Grilling Vegetables

Break up the onion and grill for about two more minutes, or until all pieces are evenly charred.

Roasted Vegetables on Grill

Transfer veggies into a bowl and let cool.

Roasted Vegetables in Bowl

Mix Up the Salsa

Once the vegetables have cooled slightly, remove the onion from the bowl and dice. If you’re using a grilled jalapeño, do the same with the chili.

dicing roasted onions on cutting board

Now we’re ready to mix up the salsa!

Grilled Tomato Salsa Ingredients

Sprinkle garlic powder over the charred tomatoes in the bowl.

Sprinkling Garlic Powder on Grilled Tomatoes

Next, add the salt.

Sprinkling Salt on Grilled Salsa

Stir to combine. Remember that this salsa is supposed to be chunky, so stir gently.

Stirring Grilled Tomato Salsa

Add the grilled onions.

Adding Grilled Onion to Salsa

Gently stir your salsa again. Getting close!

Stirring Grilled Vegetable Salsa

Your grilled tomato salsa is ready! It looks so good, we could just eat it out of the bowl! But trust us, it’s much tastier on the taco.

Grilled Tomato Salsa in Bowl

Cook the Ribeye

Sear the Ribeye Filet

First, we’ll sear the filet to seal in the juices. Place the ribeye on a grill, griddle, skillet, or frying pan over medium-high heat and press salt onto the meat. Note: You can add the salt before placing on the griddle if you like.

Salting Ribeye on Griddle

After one minute, flip over the ribeye using kitchen tongs. You can see it has a nice sear on this side!

Flipping Ribeye on Grill

Sear the other side for one minute. Then remove the meat to a cutting board and let rest for 10 minutes so the juices can redistribute and the ribeye stays tender and moist.

Seared Ribeye on Cutting Board

Fry the Ribeye

Once the ribeye has rested, cut into 1-inch cubes with a sharp knife, using kitchen tongs to steady the meat.

Cutting Ribeye

Now we’re ready to fry the ribeye. It looks so juicy!

Cubed Ribeye

Transfer the cubes to a plate or rimmed pan.

Ribeye in Pan

Add the ribeye pieces to a griddle or frying pan heated to medium-high.

Adding Ribeye to Griddle

Now pour the cooking oil over the meat. You can add as much as you like depending on how quickly it’s absorbed and how crispy you’d like the meat. For crispier meat, add oil as it’s absorbed.

Pouring Oil Over Ribeye

Here you can see the amount of oil the chef has added. Our ribeye is sizzling!

Ribeye Sizzling on Griddle

Be sure to constantly stir the meat to ensure every side is good and crispy. This should take about 5 minutes.

Frying Crispy Ribeye

Once fried, transfer back to your plate or rimmed pan.

Fried Ribeye in Pan

This ribeye has been fried to perfection. So juicy!

Crispy Fried Ribeye Cubes

Prepare the Garnish

Cut the cabbage in half.

Slicing Cabbage

Thinly slice one half only. Reserve the other half for another use.

Thinly Slicing Cabbage

Place the cabbage in a bowl of cold water to keep it crispy and to reduce the pungency.

Soaking Cabbage in Water

After a few minutes, drain the cabbage completely and add it another bowl, along with the cilantro leaves.

Cabbage and Cilantro in Bowl

Squeeze half the lime over the cabbage and cilantro.

Squeezing Lime Over Cabbage Garnish

Sprinkle with salt to taste and stir to combine. Your garnish is ready!

Sprinkling Salt on Cabbage Garnish

Assemble and Serve

Heat the corn tortillas on a griddle or in a frying pan for about 10 seconds each side.

Corn Tortillas on Griddle

Place the tortilla on your serving plate.

Corn Tortilla on Plate

Pile about 10 chunks of the fried ribeye on the tortilla.

Fried Ribeye on Tortilla

Next, spoon on the salsa.

Salsa on Crispy Ribeye Tacos

Finally, top with the cabbage garnish.

Cabbage Garnish on Ribeye Taco

Look at that pile of crispy goodness. Buen provecho!

Crispy Ribeye Tacos with Grilled Tomato Salsa

Crispy Ribeye Tacos (Chicharrón de Ribeye)
Print Recipe
3.58 from 7 votes

Crispy Ribeye Steak Tacos

Juicy, crispy, pan-fried ribeye steak tacos, topped with a grilled tomato salsa, tangy cabbage and a cilantro garnish with a squeeze of lime juice.
Prep Time15 minutes
Cook Time15 minutes
Course: Main Dish
Cuisine: Mexican
Servings: 4
Calories: 161kcal
Author: Lori Alcalá

Equipment

  • Griddle or frying pan
  • Mixing Bowls
  • Cutting board
  • Spatula
  • Kitchen spoon
  • Kitchen knife
  • Kitchen Tongs

Ingredients

For the Salsa

  • 11 Yellow tomatoes (yellow pear heirloom or other yellow cherry tomatoes)
  • 1 Roma tomato sliced in half lengthwise
  • ½ White onion
  • 1 teaspoon Garlic powder
  • Salt to taste
  • 1 Jalapeño (optional)

For the Ribeye

  • 1 Ribeye steak (1-inch thick)
  • Cooking oil
  • Salt to taste

For the Garnish

  • ½ handful fresh cilantro leaves
  • ½ small Cabbage thinly sliced
  • ½ Lime
  • Salt to taste
  • Corn tortillas

Instructions

Make the Salsa

  • First, we’ll grill the vegetables for the salsa. Place the whole yellow cherry tomatoes, Roma tomato halves (cut side up), onion (cut side up) and whole jalapeño (if using) on a griddle or frying pan over medium-high heat.
  • After two minutes, or when the skin begins to blacken, flip the vegetables using kitchen tongs.
  • Break up the onion and roast for about two more minutes, or until all pieces are evenly charred.
  • Transfer veggies into a bowl and let cool.
  • Once the vegetables have cooled slightly, remove the onion from the bowl and dice. If you’re using a roasted jalapeño, do the same with the chili.
  • Sprinkle garlic powder and salt over the grilled tomatoes in the bowl and stir gently to combine. The salsa should be chunky.
  • Add the grilled onions and stir again. Your salsa is now ready!

Cook the Ribeye

  • First, we’ll sear the filet to seal in the juices. Place the ribeye on a grill, griddle or frying pan over medium-high heat and press salt onto the meat. Note: You can add the salt before placing on the griddle if you like.
  • After one minute, flip over the ribeye using kitchen tongs.
  • Sear the other side for one minute. Then remove the meat to a cutting board and let rest for 10 minutes so the juices can redistribute and the ribeye stays tender and moist.
  • Once the ribeye has rested, cut into 1-inch cubes with a sharp knife, using kitchen tongs to steady the meat.
  • Transfer the cubes to a plate or rimmed pan.
  • Add the ribeye pieces to a griddle or frying pan heated to medium-high.
  • Now pour the cooking oil over the meat. You can add as much as you like depending on how quickly it’s absorbed and how crispy you’d like the meat. For crispier meat, add oil as it’s absorbed.
  • Be sure to constantly stir the meat to ensure every side is good and crispy. This should take about 5 minutes.
  • Once fried, transfer back to your plate or rimmed pan.

Prepare the Garnish

  • Cut the cabbage in half and thinly slice only one half. Reserve the other half for another use.
  • Place the cabbage in a bowl of cold water to keep it crispy and to reduce the pungent taste.
  • After a few minutes, drain the cabbage completely and add it another bowl, along with the cilantro leaves.
  • Squeeze half the lime over the cabbage and cilantro, sprinkle with salt to taste and stir to combine.

Assemble and Serve

  • Heat the corn tortillas on a griddle or in a frying pan for about 10 seconds each side.
  • Place the tortilla on your serving plate.
  • Pile about 10 chunks of the fried ribeye on the tortilla.
  • Next, spoon on the salsa and top with the cabbage garnish.
  • Take a big, crispy bite and enjoy!

Notes

Cooking Notes
  • This method of cooking the meat works well fatty cuts such as ribeye because the meat will remain juicy after cooking because of the fat. It won’t work well with leaner cuts of meats which will end up too dry.
Substitutions
  • Flour tortillas are also delicious.

Nutrition

Calories: 161kcal | Carbohydrates: 10g | Protein: 13g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 34mg | Sodium: 53mg | Potassium: 438mg | Fiber: 4g | Sugar: 5g | Vitamin A: 303IU | Vitamin C: 52mg | Calcium: 58mg | Iron: 2mg

More Authentic Beef Mexican Recipes from the Blog

Albondigas Mexicanas

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Authentic Mexican Meatballs

Mexican meatballs are a hot, hearty meal easy enough to pull together on any day of the week. Albondigas, which is the Spanish word for meatballs, are the stars of this dish, bathed in a thick, smoky chipotle salsa that will have everyone coming back for seconds.

Authentic Mexican Meatballs

How Is This Recipe Different from Mexican Meatball Soup?

While there are many albondigas soup recipes out there, our Mexican meatballs are meant to be eaten as an entrée, alongside rice, vegetables or other side dishes of your choice. That’s because the sauce is thicker than a typical soup broth.

What to Expect from This Recipe

For this recipe, you’ll pan roast and blend a few veggies, then cook the salsa to a smoky perfection. Next, mix up and roll the meatballs. Finally, you’ll cook the meatballs in the sauce, serve with your favorite side dish, spoon on some extra sauce and dig in. The flavors of the roasted vegetables, chipotle and cilantro will take you directly to the streets of Mexico!   

A Surprise Inside!

We add a surprise inside our meatballs for extra flavor and protein—hard boiled egg! Note that we don’t include rice inside our meatballs because it tends to soak up too much of the salsa, giving the meatballs a sticky texture.

How the Recipe Is Structured

The recipe is broken down into three simple sections:

  • Preparing the Salsa
  • Making the Meatballs
  • Serving and Savoring

Let’s make a batch of albondigas!

Albondigas with Salsa

Recipe Video

Learn How to Make Albondigas

Ingredients

For the Salsa

  • 5 tomatoes
  • 2 garlic cloves, skin removed
  • 4 cups beef broth (or chicken broth)
  • ¼ white onion
  • 1 chipotle chili (from a can of chipotle chilis)
  • ¼ cup water
  • ¼ cup vegetable oil

For the Meatballs

  • 1 ¾ lbs. ground beef
  • 3 hard boiled eggs, chopped into ¼-inch pieces
  • 1 large egg
  • ¼ cup breadcrumbs
  • ¼ white onion, finely chopped
  • ½ cup cilantro, finely chopped
  • 1 tablespoon salt
  • ¼ teaspoon black pepper

Mexican Meatballs Ingredients

Prepare the Salsa

Roast the Vegetables

First, we’ll roast the vegetables. Heat a frying pan over medium-high heat and add the tomatoes, onions and garlic.

Vegetables Roasting in Pan

Roast the vegetables for 10 minutes, turning so that each side is evenly roasted. Be sure to only roast the garlic for two minutes. Any longer and it will taste bitter. Once each side has blackened and the skin on the tomatoes has blistered, remove from the heat.

Roasted Vegetables in Pan

Blend the Salsa

Place the veggies into your blender, along with ¼ cup of water and one chili from a can of chipotle chilies.

Vegetables in Blender

Blend for 30 seconds or until very smooth. You shouldn’t be able to see any pieces of tomato skin. Important: Cover the top of the blender with a kitchen towel and hold the top in place as you blend. Because the vegetables are hot, the pressure could cause the top to pop off and splash the hot ingredients.

Blending Salsa

Cook the Salsa

Pour ¼ cup of vegetable oil into a large pot heated over medium-high heat.

Pouring Oil into Pot

Once the oil is very hot, slowly pour the blended salsa into the pot. The salsa might splatter as you’re pouring, so work carefully.

Pouring Salsa into Pot

Next, pour in the beef broth (or chicken broth).

Pouring Broth into Salsa

Stir constantly and bring to a boil. Then lower the heat to medium and simmer until the tomato sauce darkens but doesn’t reduce. Meanwhile, make the meatballs.

Stirring Salsa

Make the Meatballs

Make the Mixture

Dice ¼ onion and finely chop the cilantro. In a large bowl, combine the ground beef, large raw egg, diced onions, breadcrumbs, cilantro, salt and pepper.

Meatball Ingredients in Bowl

Mix all ingredients using a wooden spoon or combine with your hands. Don’t overmix, as this will make the meatballs tough.

Stirring Meatball Mixture

Roll the Meatballs

Break off a chunk of ground beef and roll into a rough ball.

Forming Meatballs

Make a well with your finger in the meat.

Making Well in Meatball

Place a chunk of hard-boiled egg in the well.

Hard Boiled Egg in Meatball

Close the well and roll into a ball.

Rolling Meatballs

Repeat until you’ve rolled all the ground beef into balls. These are ready to cook!

Meatballs Ready to Cook

Cook the Meatballs

Using kitchen tongs, place the raw meatballs into the hot salsa.

Adding Meatballs to Salsa

Cook for 20 minutes, turning over halfway through so the meatballs are evenly cooked.

Cooking Mexican Meatballs

Now you’re ready to eat!

Mexican Meatballs in Pot

Serve and Savor!

Place your meatballs on a plate and spoon over the salsa.

Spooning Salsa Over Meatballs

Serve with a side of rice, bread or tortillas. So tasty!

Mexican Meatballs with Rice

Mexican Meatballs
Print Recipe
3.10 from 11 votes

Authentic Albondigas Recipe (Mexican Meatballs)

Mexican meatballs are made with cilantro and hard boiled eggs, bathed in a thick, smoky chipotle salsa and served with a side of rice, tortillas or bread.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Dish
Cuisine: Mexican
Servings: 6
Author: Lori Alcalá

Equipment

  • Cutting board
  • Kitchen knife
  • Blender
  • Large frying pan or skillet
  • Large pot
  • Mixing Bowls
  • Prep Bowls
  • Wooden spoon
  • Kitchen Tongs

Ingredients

For the Salsa

  • 5 Tomatoes
  • 2 Garlic cloves skin removed
  • 4 cups Beef broth or chicken broth
  • ¼ White onion
  • 1 Chipotle chili from a can of chipotle chilis
  • ¼ cup Vegetable oil
  • ¼ cup Water

For the Meatballs

  • 1 ¾ lbs. Ground beef
  • 3 Hardboiled eggs chopped into ¼-inch pieces
  • 1 Large egg
  • ¼ cup Breadcrumbs
  • ¼ White onion finely chopped
  • ½ cup Cilantro finely chopped
  • 1 tablespoon Salt
  • 1 teaspoon Black pepper

Instructions

Prepare the Salsa

    Roast the Veggies

    • Heat a frying pan over medium-high heat and add the tomatoes, onions and garlic.
    • Roast for 10 minutes, turning so that each side is evenly roasted. Be sure to only roast the garlic for two minutes. Any longer and it will taste bitter.
    • Once each side has blackened and the skin on the tomatoes has blistered, remove from the heat.

    Blend the Salsa

    • Place the veggies into your blender, along with ¼ cup of water and one chili from a can of chipotle chilies.
    • Blend for 30 seconds or until very smooth. You shouldn’t be able to see any pieces of tomato skin. Important: Cover the top of the blender with a kitchen towel and hold the top in place as you blend. Because the vegetables are hot, the pressure could cause the top to pop off and splash the hot ingredients.

    Cook the Salsa

    • Pour ¼ cup vegetable oil into a large pot heated over medium-high heat.
    • Once the oil is very hot, slowly pour the blended salsa into the pot. The salsa might splatter as you’re pouring, so work carefully.
    • Next, pour in the beef broth (or chicken broth).
    • Stir constantly and bring to a boil. Then lower the heat to medium and simmer until the tomato sauce darkens but doesn’t reduce. Meanwhile, make the meatballs.

    Make the Meatballs

    • Dice the ¼ onion and finely chop the cilantro.
    • In a large bowl, combine the ground beef, large raw egg, diced onions, breadcrumbs, cilantro, salt and pepper.
    • Mix all ingredients using a wooden spoon or combine with your hands.

    Roll the Meatballs

    • Break off a chunk of ground beef and roll into a rough ball.
    • Make a well with your finger in the meat and place a chunk of hard boiled egg in the well.
    • Close the well and roll into a ball. Repeat until you’ve rolled all the ground beef into balls.

    Cook the Meatballs

    • Using kitchen tongs, place the raw meatballs into the hot salsa.
    • Cook for 20 minutes, turning over halfway through so the meatballs are evenly cooked.

    Serve and Savor!

    • Place your meatballs on a plate and spoon over the salsa.
    • Serve with a side of rice, bread or tortillas.

    Notes

    • Place any leftovers in the fridge in a sealed container for up to four days.
    • Freeze the meatballs and salsa together in a Ziploc bag for up to three months. Let thaw in the refrigerator and reheat on the stove or in the microwave.

    More Yummy Mexican Ground Beef Recipes from the Blog

    Queso Fresco Tacos

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    Vegetarian Tacos Made with Fresh Cheese

    When you’re in the mood for a flavorful, satisfying Mexican meal, but short on time, these vegetarian tacos with fresh cheese hit the spot. Crispy, fried corn tortillas filled with warm cheese are topped with a refreshing cabbage slaw, perfect for a light lunch or dinner. And they’re easy enough to put on your weekly menu!

    Vegetarian Tacos with Cabbage Slaw

    What to Expect from This Recipe

    This queso fresco tacos recipe is quick, tasty and vegetarian! Queso fresco is a soft, Mexican cheese with a salty, slightly tangy flavor. Just slice a few veggies and stir up the cabbage slaw. Then fry the tortillas, add the cheese, top the tacos, and your meal is served!

    How the Recipe Is Structured

    This recipe is broken down into three simple sections:

    • Making the Cabbage Slaw
    • Frying the Tacos
    • Serving and Eating

    Let’s make some Queso Fresco Tacos!

    Vegetarian Tacos with Fresh Cheese

    Learn How to Make Vegetarian Tacos with Fresh Cheese

    Ingredients

    For the Cabbage Slaw

    • ¼ head of green cabbage, thinly sliced
    • ¼ of an onion, finely chopped
    • 4 chilies from a can of chilies in vinegar, finely chopped
    • Liquid from the canned chilies
    • 1 teaspoon salt
    • 1 tablespoon oregano

    For the Tacos

    • 2 lbs. corn tortillas
    • ¾ lb. queso fresco (Mexican fresh cheese), crumbled
    • Vegetable oil for frying

    Queso Fresco Taco Ingredients

    Make the Cabbage Slaw

    Thinly slice the cabbage and place into a large mixing bowl. Then add the chilies.

    Chilies and Sliced Cabbage

    Next, sprinkle in the oregano.

    Oregano and Cabbage Slaw

    Then the salt.

    Salt and Cabbage Slaw

    Now, pour in the liquid from your chilies in vinegar.

    Cabbage Slaw with Chilies in Vinegar

    Mix until well combined and set aside.

    Mixing Cabbage Slaw

    Make the Tacos

    Fry the Tacos

    Heat vegetable oil in a frying pan over medium heat. You should have just enough oil to cover a tortilla. Carefully place the tortilla in the hot oil and fry for five seconds.

    Tortilla in Hot Oil

    Using kitchen tongs, flip the tortilla.

    Frying Corn Tortilla

    Immediately add the fresh cheese while the tortilla is in the oil.

    Sprinkling Cheese on Fried Tortilla

    Using kitchen tongs and a spatula, carefully fold the taco in half and fry for 10-15 more seconds. Flip over one more time without letting the taco get too brown.

    Folding Taco in Oil

    Drain the Tacos

    Using kitchen tongs, remove the taco from the oil and let the excess oil drip off.

    Removing Taco from Oil

    Place tacos on a paper towel to drain.

    Fried Tacos in Bowl

    Serve and Enjoy!

    Place the heated tacos on a serving plate.

    Fried Tacos on Serving Plate

    Top with the cabbage slaw.

    Cabbage Slaw on Tacos

    Take a nice crispy bite! Soooo good!

    Authentic Queso Fresco Tacos

    Queso Fresco Tacos
    Print Recipe
    2.58 from 7 votes

    Queso Fresco Tacos

    Crispy, fried tortillas filled with warm Mexican cheese are topped with a refreshing cabbage slaw, perfect for a light lunch or dinner.
    Prep Time15 minutes
    Cook Time15 minutes
    Total Time30 minutes
    Course: Main Dish
    Cuisine: Mexican
    Servings: 6 people
    Author: Andrés Carnalla

    Equipment

    • Cutting board
    • Kitchen knife
    • Large mixing bowl
    • Large frying pan or skillet
    • Kitchen Tongs
    • Spatula
    • Serving platter
    • Paper Towels

    Ingredients

    For the Cabbage Slaw

    • ¼ Head of green cabbage
    • ¼ Onion, finely chopped
    • 4 Chilies from a can of chilies in vinegar, finely chopped
    • Liquid from the canned chilies
    • 1 teaspoon Salt
    • 1 tablespoon Oregano

    For the Tacos

    • 2 lbs. Corn tortillas
    • ¾ lb. Queso fresco (Mexican fresh cheese), crumbled
    • Vegetable oil for frying

    Instructions

    Make the Cabbage Slaw

    • Thinly slice the cabbage and place into a large mixing bowl.
    • Then add the chilies, oregano, salt and liquid from the chilies.
    • Mix until well combined and set aside.

    Make the Tacos

    • Heat vegetable oil in a frying pan over medium heat. You should have just enough oil to cover a tortilla.
    • Carefully place the tortilla in the hot oil and fry for five seconds.
    • Using kitchen tongs, flip the tortilla.
    • Immediately add the fresh cheese while the tortilla is in the oil.
    • Using kitchen tongs and a spatula, carefully fold the taco in half and fry for 10-15 more seconds.
    • Flip over one more time without letting the taco get too brown.

    Drain the Tacos

    • Using kitchen tongs, remove the taco from the oil and let the excess oil drip off.
    • Place tacos on a paper towel to drain.

    Serve and Enjoy!

    • Place the heated tacos on a serving plate.
    • Top with the cabbage slaw.
    • Enjoy your queso fresco tacos!

    More Tasty Mexican Recipes Made with Cheese from the Blog

    Buñuelos

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    Traditional Buñuelos with Piloncillo Syrup

    My first memories of Mexican buñuelos date back about 45 years to my Aunt Carmela’s house in Cuero, Texas. Originally from San Miguel de Allende in the state of Guanajuato, Mexico, I remember helping my aunt dust the buñuelos with sugar in her kitchen and thinking how sweet those flat disks of fried, crispy delight would taste when I bit into them.

    Warm Mexican Buñuelos in About an Hour

    In Mexico, buñuelos are typically eaten during celebrations or on holidays, but some markets sell them year round. The nice thing about this authentic Mexican dessert is that you can make it at home with just a few ingredients in about an hour.

    Buñuelos with Piloncillo Syrup

    What to Expect from This Recipe

    This buñuelos recipe is made with flour, sugar, baking powder, butter and salt. The dough is shaped into balls, rolled out and fried in hot oil, giving you a light and crispy treat which looks like a fried tortilla. The warm buñuelos are dusted with a sugar and cinnamon topping and drizzled with a sweet syrup made from piloncillo and cinnamon stick. Piloncillo is a raw form of pure cane sugar and its caramel-like flavor adds a special sweet touch to this traditional Mexican dessert.

    How the Recipe Is Structured

    The recipe is broken down into the following sections:

    • Making the Syrup
    • Mixing the Topping
    • Making the Dough
    • Shaping the Dough
    • Rolling the Dough
    • Frying the Buñuelos
    • Serving and Eating

    So light, crispy and sweet!

    Stack of Buñuelos

    Learn How to Make Buñuelos

    Ingredients

    For the Syrup

    • 1 piloncillo
    • 1 stick cinnamon
    • Water

    For the Topping

    • ½ cup sugar
    • 2 tablespoon cinnamon (optional)

    For the Dough

    • 1 cup flour
    • 1 cup water
    • ½ teaspoon baking powder
    • ½ teaspoon sugar
    • 1 tablespoon oil, butter or margarine, melted, room temperature
    • 2 pinches salt
    • Vegetable oil for frying

    Buñuelos Ingredients

    Make the Syrup

    Pour water into a heavy-bottomed pot and add the cinnamon stick and piloncillo. Heat over low heat, stirring constantly.

    Cinnamon Stick and Piloncillo

    Continue stirring until the piloncillo has melted and the syrup thickens. Then set aside. You’ll pour the syrup over the buñuelos just before serving.

    Piloncillo Syrup

    Mix the Topping

    Pour ½ cup of sugar into a plate and add 2 tablespoon cinnamon.

    Cinnamon Sugar in Plate

    Mix well and set aside. You’ll use this mixture to dust your buñuelos after frying.

    Cinnamon Sugar Topping

    Make the Dough

    Melt the Butter

    Heat a frying pan over medium heat and add the butter.

    Butter in Pan

    Swirl the pan while the butter melts, ensuring it doesn’t turn brown.

    Melted Butter in Pan

    Pour the melted butter into a small bowl and set aside.

    Pouring Butter into Bowl

    Mix the Dough

    Pour the flour into a large mixing bowl.

    Flour in Mixing Bowl

    Add the baking powder, salt and sugar to the flour.

    Buñuelo Dry Ingredients

    Use a fork to combine.

    Mixing Buñuelo Dough

    Pour in the melted butter.

    Pouring Melted Butter Buñuelos

    Stir to combine.

    Stirring Buñuelo Dough

    Add a little water.

    Adding Water to Buñuelo Dough

    Stir the dough.

    Making Buñuelo Dough

    Repeat until the dough no longer sticks to your fingers. If it’s too wet, add a little more flour. If too dry, add a little more water. It might take you a few tries to get the dough just right. This dough looks perfect!

    Perfect Buñuelo Dough

    Shape the Dough

    Turn the dough out onto a cutting board and shape into a ball.

    Shaping Buñuelo Dough

    Your dough should now be shaped into a nice, round ball.

    Ball of Buñuelo Dough

    Pinch off a chunk of the dough—slightly smaller than a ping pong ball.

    Buñuelo Dough in Hand

    Roll the dough into a small ball.

    Rolling Buñuelo Dough

    Repeat until you have about 10 balls of dough.

    Buñuelo Dough Balls

    Cover the dough with plastic wrap and let rest for 10 minutes.

    Buñuelo Dough Balls Covered

    Roll the Dough

    Dust a flat surface or cutting board with flour and roll out the balls of dough one at a time into a completely flat, almost transparent disk. Place each onto a dry cloth.

    Rolling Buñuelos

    Your buñuelos should be very thin and look like this. The edges will be a little rough. They don’t have to be perfectly rounded. Now you’re ready to fry!

    Buñuelos for Frying

    Fry the Buñuelos

    Heat vegetable oil in a frying pan over medium-low heat. Carefully slide the buñuelo into the pan with your hand. The oil might jump, so be sure to move your hand away quickly.

    Placing Buñuelo in Frying Pan

    Use a spatula to gently submerge the buñuelo into the oil and fry until the bottom is crispy. You’ll see bubbles form on the surface of the buñuelo when it’s time to flip.

    Frying Buñuelos

    Slide the spatula under the buñuelo, and use a pair of kitchen tongs to hold the buñuelo in place as you gently flip. Be sure to only flip one time.

    Flipping Buñuelo in Pan

    Fry the other side until crispy. When ready, both sides should look lightly toasted.

    Buñuelo in Oil

    Using kitchen tongs, remove the buñuelo from the pan.

    Removing Buñuelo from Oil

    Place vertically side by side in a mesh sieve to drain and repeat with the remaining buñuelos.

    Buñuelos in Mesh Sieve

    Serve and Eat!

    While the buñuelos are warm, dust each with the cinnamon and sugar topping you made previously.

    Dusting Buñuelos with Sugar

    Stack the buñuelos in a serving plate. Mmmm!

    Buñuelos Stacked

    Serve each buñuelo in a plate and drizzle with the syrup just before eating.

    Traditional Buñuelos

    Crunch and enjoy!

    Buñuelos with Piloncillo Syrup

    Authentic Buñuelos
    Print Recipe
    2.13 from 8 votes

    Traditional Buñuelos

    Buñuelos are a light, crispy treat dusted with sugar and cinnamon, and drizzled with a sweet syrup made from piloncillo and cinnamon stick.
    Prep Time30 minutes
    Cook Time30 minutes
    Course: Dessert
    Cuisine: Mexican
    Servings: 10
    Author: Lori Alcalá

    Equipment

    • Mixing Bowls
    • Prep Plates
    • Sauce pan
    • Frying pan
    • fork
    • Spoon
    • Spatula
    • Kitchen Tongs
    • Rolling Pin
    • Mesh Sieve
    • Plastic Wrap
    • Kitchen Cloth

    Ingredients

    For the Syrup

    • 1 Piloncillo
    • 1 Cinammon Stick
    • Water

    For the Topping

    • ½ cup Sugar
    • 2 tablespoon Cinnamon (Optional)

    For the Dough

    • 1 cup Flour
    • 1 cup Water
    • ½ teaspoon Baking powder
    • ½ teaspoon Sugar
    • 1 tablespoon Oil, butter or margarine, melted (Room temperature)
    • 2 pinches Salt
    • Vegetable oil for frying

    Instructions

    Make the Syrup

    • Pour water into a heavy-bottomed pot and add the cinnamon stick and piloncillo. Heat over low heat, stirring constantly.
    • Continue stirring until the piloncillo has melted and the syrup thickens. Then set aside. You’ll pour the syrup over the buñuelos just before serving.

    Mix the Topping

    • Pour ½ cup of sugar into a plate and add 2 tablespoon cinnamon.
    • Mix well and set aside. You’ll use this mixture to dust your buñuelos after frying.

    Make the Dough

    • Heat a frying pan over medium heat and add the butter.
    • Swirl the pan while the butter melts, ensuring it doesn’t turn brown.
    • Pour the melted butter into a small bowl and set aside.
    • Pour the flour into a large mixing bowl.
    • Add the baking powder, salt and sugar to the flour.
    • Use a fork to combine.
    • Pour in the melted butter and stir to combine.
    • Add a little water and stir.
    • Repeat until the dough no longer sticks to your fingers. If it’s too wet, add a little more flour. If too dry, add a little more water. It might take you a few tries to get the dough just right.

    Shape the Dough

    • Turn the dough out onto a cutting board and shape into a ball.
    • Pinch off a chunk of the dough—slightly smaller than a ping pong ball.
    • Roll the dough into a small ball and put on a plate.
    • Repeat until you have about 10 balls of dough.
    • Cover the dough balls with plastic wrap and let rest for 10 minutes.

    Roll the Dough

    • Dust a flat surface or cutting board with flour and roll out the balls of dough one at a time into a completely flat, almost transparent disk.
    • Place each onto a dry cloth. The edges will be a little rough. They don’t have to be perfectly rounded. Now you’re ready to fry!

    Fry the Buñuelos

    • Heat vegetable oil in a frying pan over medium-low heat. Carefully slide the buñuelo into the pan with your hand. The oil might jump, so be sure to move your hand away quickly.
    • Use a spatula to gently submerge the buñuelo into the oil and fry until the bottom is crispy. You’ll see bubbles form on the surface of the buñuelo when it’s time to flip.
    • Slide the spatula under the buñuelo, and use a pair of kitchen tongs to hold the buñuelo in place as you gently flip. Be sure to only flip one time.
    • Fry the other side until crispy. When ready, both sides should look lightly toasted.
    • Using kitchen tongs, remove the buñuelo from the pan.
    • Place vertically side by side in a mesh sieve to drain and repeat with the remaining buñuelos.

    Serve and Eat!

    • While the buñuelos are warm, dust each with the cinnamon and sugar topping you made previously.
    • Stack the buñuelos in a serving plate. Mmmm!
    • Serve each buñuelo in a plate and drizzle with the syrup just before eating.
    • Crunch and enjoy!

    More Authentic Mexican Desserts from the Blog

     

    Chicken Tamales with Salsa Verde

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    Tamales Verdes de Pollo

    In the Mexican culture, tamales mean bringing family and friends together, carrying on tradition and enjoying a hearty meal at home. Typically served around the holidays, tamales (or “tamal” – singular) are pudgy parcels of delight — a hot filling of chicken, beef, pork or even fruit surrounded by a spongy masa or dough made of corn flour — all wrapped in a corn husk or banana leaf depending on the region.

    Chicken Tamales

    Cook Your Own Homemade Tamales

    But you don’t have to wait for the holidays or go to a restaurant to enjoy the authentic taste of the ultimate Mexican comfort food. Here we show you step-by-step how to make homemade tamales in your own kitchen.

    What to Expect from This Recipe

    This tamales recipe brings together shredded chicken and sautéed onions in a flavorful green sauce made with tangy tomatillos and mildly spicy Poblano chili, surrounded by corn flour dough, and wrapped in a corn husk for steaming. Tamales are a labor of love, and even though the process involves many steps, our recipe takes you through each one in detail, with photos so you can be sure you’re doing all the right things!

    How the Recipe Is Structured

    This tamales recipe is broken down into the following sections:

    • Soaking the Corn Husks
    • Preparing the Chicken and Broth
    • Making the Salsa
    • Preparing the Filling
    • Making the Masa Dough
    • Assembling Your Tamales
    • Steaming
    • And finally, serving and eating!

    You’ll be glad you completed all the previous steps to get to these fabulous tamales!

    Tamales Verdes

    Meet the Chef

    My name is Eugenia Cárdenas and I’ve had a love of Mexican cooking since I was 10 years old. My mother would provide the cook in our house with the tastiest recipes that, for generations, had become part of our family tradition. As the chef was cooking, she would allow me to help her in the kitchen. That’s how I knew at a young age that cooking would become an important part of my life.

    Eugenia Cardenas is originally from Mexico City and now lives in San Miguel de Allende, in the state of Guanajuato, Mexico.

    Eugenia Cardenas

    Learn How to Make Tamales Verdes

    Ingredients

    For the Tamales

    • 1 package of corn husks
    • 1 cup vegetable shortening, room temperature
    • ½ cup chicken broth
    • ½ cup vegetable broth
    • 2 cups of corn flour (also called masa harina or Maseca brand)
    • 2 tablespoon baking powder
    • 1 tablespoon salt

    Tamale Dough Ingredients

    For the Tamale Filling

    • 1 chicken breast, cooked and shredded
    • 1 lb. tomatillos
    • 2 cups water
    • 1 white onion
    • 1 Poblano chili
    • 1 clove garlic
    • 1 tablespoon salt
    • 1 teaspoon pepper

    Tamale Filling Ingredients

    Soak the Corn Husks

    First you’ll soak the corn husks so they soften up and will be easier to fold. Place the corn husks in a large pot of hot water.

    Preparing Corn Husks

    Press the husks into the water to ensure they’re completely covered.

    Corn Husks in Pot

    Soak the husks for 20 minutes, drain and set aside to dry.

    Soaking Corn Husks

    Prepare the Chicken and Broth

    Slice the Veggies

    Thinly slice the white onion.

    Slicing White Onion

    Stack a few slices at a time, cut slices into quarters and set aside.

    Onion Slices

    Cut the garlic in slices.

    Slicing Garlic

    Then dice and set aside.

    Dicing Garlic

    Heat the Chicken and Veggies

    Cut the chicken breast into 1-inch chunks.

    Cutting Chicken

    Heat a pot over medium-high heat and pour in the olive oil.

    Pouring Oil into Pot

    Add the onions.

    Adding Onions to Pot

    Cook the onions over medium heat, stirring occasionally.

    Stirring Onions

    Add salt and stir.

    Adding Salt to Onions

    Add the garlic and cook until onions are soft.

    Adding Garlic to Onions

    Next, add the chicken to the onions and garlic.

    Cooking Chicken with Onions

    Sprinkle the chicken with salt.

    Sprinkling Chicken with Salt

    Stir and cook over medium heat until the chicken has browned.

    Browning Chicken

    Make the Broth

    Pour in the water to cover the chicken and vegetables completely. Bring to a boil and lower the heat.

    Making Chicken Broth

    Simmer for about 15 minutes or until the chicken is cooked through. The broth will darken as the chicken cooks. You’ll use the broth for the masa in the steps below.

    Chicken in Broth on Stove

    When the chicken is ready, your broth will look like this.

    Homemade Chicken Broth

    Shred the Chicken

    Drain the chicken and vegetables and reserve the chicken broth.

    Draining Chicken Broth

    Separate the chicken and the vegetables into different plates.

    Separating Chicken and Vegetables

    Finely shred the chicken using your hands.

    Shredding Chicken

    Your shredded chicken is ready! Set aside the chicken and onions for the filling.

    Shredded Chicken

    Make the Salsa

    Cut the Vegetables

    Slice the tomatillos in half.

    Slicing Tomatillos

    Then in quarters, and reserve.

    Quartered Tomatillos

    Slice the Poblano chili lengthwise. Tip: Remember not to touch your eyes or face when working with chilis.

    Slicing Poblano Chili

    Remove the veins and seeds.

    Deveining Poblano Chili

    Your deveined chili should look nice and clean.

    Deveined Poblano Chili

    Slice the chili into 1” pieces.

    Poblano Chili Slices

    Cook the Vegetables

    Place the tomatillo quarters and the Poblano chili slices into a pot of water.

    Boiling Chilis and Tomatillos

    Add salt.

    Sprinkling Salt into Veggies

    Bring to a boil, lower heat and simmer for about 10 minutes, or until the vegetables change color.

    Boiling Tomatillos and Chilis

    Once cooked, drain the veggies.

    Straining Veggies

    Press the veggies into the strainer to be sure you remove all the broth. Reserve the broth to use in the Make the Masa step below.

    Draining Vegetable Broth

    Blend the Salsa

    Pour the drained vegetables into your blender.

    Pouring Veggies into Blender

    Blend until smooth.

    Blending Salsa Verde

    Your salsa is now ready!

    Green Salsa in Blender

    Prepare the Filling

    Pour the shredded chicken into a large bowl.

    Pouring Shredded Chicken into Bowl

    Now add the cooked onions.

    Onions and Shredded Chicken

    Next, pour the salsa over the chicken and onion mixture.

    Pouring Salsa on Shredded Chicken

    Stir to combine the filling.

    Stirring Tamale Filling

    Your filling is now ready. Looks tasty!

    Chicken Tamale Filling

    Make the Masa Dough

    Blend Shortening and Dry Ingredients

    Place your room-temperature vegetable shortening in the bowl of a stand mixer fitted with a whisk attachment. Alternatively you could use a hand mixer or beat by hand but the stand mixer makes it so easy.

    Shortening in Stand Mixer

    Beat until light and fluffy.

    Beating Shortening

    The texture of your shortening once beaten should look nice and smooth.

    Whipped Shortening

    Pour the baking powder into the bowl with the shortening.

    Adding Baking Powder to Shortening

    Add the corn flour.

    Adding Corn Flour to Bowl

    Sprinkle in 1 tablespoon of salt.

    Sprinkling Salt into Tamale Masa

    Mix until combined.

    Mixing Tamale Masa

    Mix In the Liquids

    Pour in about ½ cup of the reserved vegetable broth from the Make the Salsa step above and mix until combined. Note that the liquid measurements are just a guide. Keep an eye on the dough to ensure it’s not too wet or crumbly.

    Pouring Vegetable Broth into Masa

    Pour in ½ cup of the chicken broth little by little, being careful not to add too much liquid.

    Pouring Chicken Broth into Masa

    Mix until combined. The dough should be spongy, not wet. Follow the next step to test the texture of your masa. If you’ve added too much liquid, you can balance out the dough with more corn flour.

    Tamale Masa

    Test the Masa

    Fill a glass with warm water and take a small chunk of the masa from the mixing bowl.

    Testing Tamale Masa

    Drop the masa into the glass of water. If it floats, your masa is perfect! If not, beat in a little more shortening for about a minute and then test again.

    Tamale Masa Test

    Assemble Your Tamales

    Trim the Corn Husks

    Take your corn husks and cut straight across the top or bottom edge.

    Cutting Corn Husks

    When you unfold the husk, the top edge should be wide and straight, and the bottom edge longer.

    Trimmed Corn Husk

    Fill the Husks

    Lay a corn husk flat in your hand with the straight, wide edge facing toward you. With the other hand, scoop about 2 to 3 tablespoons of masa into the husk.

    Scooping Masa into Corn Husk

    Spread the masa evenly about ⅔ across the straight edge of the husk and halfway down. You’ll need the empty space to fold the tamales over.

    Spreading Masa in Husk

    Scoop about a tablespoon of chicken filling and place on top of the masa in the husk.

    Filling Tamales

    Spread the chicken filling evenly in the center of the masa.

    Chicken Filling in Corn Husk

    Fold the Tamale

    Fold over one half of the corn husk toward the center to cover the filling.

    Folding Tamale

    Then fold over the other half. Almost finished folding!

    Folded Tamale

    Fold the bottom of the corn husk under your tamale.

    Folding Tamale

    You now have a perfectly folded tamale!

    Perfectly Folded Tamale

    Place your folded tamale in a plate and repeat with the remaining corn husks.

    Making Tamales

    Steam Your Tamales

    Add a few cups of water to a steamer pot and heat until the water is hot.

    Tip: Once the water is hot, drop a few coins in. If you hear the coins rattling as you heat your tamales, that means there’s enough water in the pot. Once the coins stop rattling, it’s time to add more water to the pot.