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Birria with Consomé

Feb 27, 2022 · Leave a Comment

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

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!

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.)

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)

Marinate the Ribs

Make the Marinade

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

Next, add in the thyme.

Then the ginger powder.

Next, add in the pepper.

Then the salt.

Next, add the cloves.

Pour in the vinegar.

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

Now your marinade is ready to blend.

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 a preheated grill or griddle and sear for about two minutes. Flip and sear the other side for two minutes.

Transfer the ribs to a bowl.

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

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

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

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.

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 to the jar.

Then add the tomatoes and spring onions to the jar.

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

Cook and Chop the Ribs

Cook the Ribs

Once the ribs have finished steaming, uncover the pot.

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

Put the ribs back into the same pot with the existing broth.

Now pour the newly prepared broth mixture into the pot.

Cover the pot.

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

Chop the Meat

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

Now chop the meat.

Looks so juicy and tasty!

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.

Place the 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 now, but soon we’ll fold it into a little triangular package.

Fill the Tetela

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

Slice the adobera cheese.

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

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.

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

Heat the Tetelas

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.

Serve and Enjoy

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!

So delicious!

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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

Cook Time4 30

Course: Main Dish

Cuisine: Mexican

Keyword: beef birria, birria recipe, how to make birria

Servings:

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

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Pineapple Empanadas

Feb 20, 2022 · 2 Comments

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

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!

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.

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

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.

Next, add in the sugar.

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

Mix the Dough

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

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.

Work the water into the dough with your hands.

Add another third of the water to the dough.

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

Add the last of the water to your 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.

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

Shape the Dough

Begin to shape the empanada dough into a ball.

Gently roll as you’re shaping.

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.

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.

Carefully cut the peel from the pineapple.

Cut off the pineapple core.

Cut the pineapple into thin strips.

Then dice.

Add the diced pineapple to a medium-sized bowl.

Mix In Dry Ingredients

Sprinkle the flour on top of the diced pineapple.

Next, add in the sugar.

Sprinkle in the cinnamon.

Then the nutmeg.

Stir to combine all ingredients.

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

Cut the Dough

Roll the Dough

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

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

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

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

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

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

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

Remove the excess dough from the empanada rounds.

Assemble and Bake

Fill the Empanadas

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

The dough should yield about 10 empanadas.

Fold and Seal

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

Next, begin pinching the edges to seal.

Continue pinching the edges until the empanada is completely sealed.

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

Dust with Sugar

Now we’ll add the final touch. Dust your 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.

Serve and Savor

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

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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

Cook Time30

Course: Dessert

Cuisine: Mexican

Servings:

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

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Crispy Ribeye Tacos

Dec 5, 2021 · Leave a Comment

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

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!

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.

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

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.

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

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

Transfer veggies into a bowl and let cool.

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.

Now we’re ready to mix up the salsa!

Sprinkle garlic powder over the charred tomatoes in the bowl.

Next, add the salt.

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

Add the grilled onions.

Gently stir your salsa again. Getting close!

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.

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.

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

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.

Fry the Ribeye

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

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

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.

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

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.

This ribeye has been fried to perfection. So juicy!

Prepare the Garnish

Cut the cabbage in half.

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

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

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. Your garnish is ready!

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.

Finally, top with the cabbage garnish.

Look at that pile of crispy goodness. Buen provecho!

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

Cook Time15

Course: Main Dish

Cuisine: Mexican

Servings:

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

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Albondigas Mexicanas

Oct 19, 2021 · 7 Comments

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.

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!

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

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.

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.

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 of 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

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.

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

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.

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. These are ready to cook!

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.

Now you’re ready to eat!

Serve and Savor!

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

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

Print Recipe

3.30 from 10 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

Cook Time40

Total Time1

Course: Main Dish

Cuisine: Mexican

Servings:

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

Sep 13, 2021 · Leave a Comment

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!

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!

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

Make the Cabbage Slaw

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

Next, sprinkle in the oregano.

Then the salt.

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

Mix until well combined and set aside.

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.

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.

Take a nice crispy bite! Soooo good!

Print Recipe

2.25 from 4 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

Cook Time15

Total Time30

Course: Main Dish

Cuisine: Mexican

Servings: 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

Aug 11, 2021 · Leave a Comment

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.

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!

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

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

Melt the Butter

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.

Mix the Dough

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.

Stir to combine.

Add a little water.

Stir the 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!

Shape the Dough

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

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

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

Roll the dough into a small ball.

Repeat until you have about 10 balls of dough.

Cover the dough 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.

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!

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!

Print Recipe

1.60 from 5 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

Cook Time30

Course: Dessert

Cuisine: Mexican

Servings:

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

Jul 20, 2021 · 9 Comments

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.

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!

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.

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

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

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.

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

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

Prepare the Chicken and Broth

Slice the Veggies

Thinly slice the white onion.

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

Cut the garlic in slices.

Then dice and set aside.

Heat the Chicken and Veggies

Cut the chicken breast into 1-inch chunks.

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

Add the onions.

Cook the onions over medium heat, stirring occasionally.

Add salt and stir.

Add the garlic and cook until onions are soft.

Next, add the chicken to the onions and garlic.

Sprinkle the chicken with salt.

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

Make the Broth

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

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.

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

Shred the Chicken

Drain the chicken and vegetables and reserve the chicken broth.

Separate the chicken and the vegetables into different plates.

Finely shred the chicken using your hands.

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

Make the Salsa

Cut the Vegetables

Slice the tomatillos in half.

Then in quarters, and reserve.

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

Remove the veins and seeds.

Your deveined chili should look nice and clean.

Slice the chili into 1” pieces.

Cook the Vegetables

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

Add salt.

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

Once cooked, drain the 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.

Blend the Salsa

Pour the drained vegetables into your blender.

Blend until smooth.

Your salsa is now ready!

Prepare the Filling

Pour the shredded chicken into a large bowl.

Now add the cooked onions.

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

Stir to combine the filling.

Your filling is now ready. Looks tasty!

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.

Beat until light and fluffy.

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

Pour the baking powder into the bowl with the shortening.

Add the corn flour.

Sprinkle in 1 tablespoon of salt.

Mix until combined.

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.

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

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.

Test the Masa

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

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.

Assemble Your Tamales

Trim the Corn Husks

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

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

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.

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.

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

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

Fold the Tamale

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

Then fold over the other half. Almost finished folding!

Fold the bottom of the corn husk under your tamale.

You now have a perfectly folded tamale!

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

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.

You’re now ready to place the steamer rack in the pot and heat your tamales. Alternatively you could use a stockpot with a steamer basket as long as you can get a good seal when you cover your pot.

Place your tamales into the steamer upright with the open part of the husk at the top, being careful not to crush them.

Once you’ve added all of your tamales to the steamer, cover and steam over medium heat for 45 minutes to 1 hour or until cooked. Let sit for 10-15 minutes before serving.

Serve and Eat Your Tamales!

Your tamales are now ready to eat! Serve with a side of white rice or beans, or eat them as they are. They’re a perfect main dish accompanied by a nice, warm atole drink. Enjoy!

Print Recipe

3.58 from 45 votes

Chicken Tamales with Salsa Verde Recipe

This tamales verdes recipe brings together shredded chicken and sautéed onions in a flavorful green sauce made with tangy tomatillos and mildly spicy Poblano chili, surrounded by a corn flour dough — all wrapped in a corn husk for steaming.

Prep Time45

Cook Time1

Course: Main Dish

Cuisine: Mexican

Servings:

Calories: 531kcal

Author: Eugenia Cárdenas

Equipment

Stand Mixer with Whisk Attachment
Mixing Bowls
Prep Bowls
Prep Plates
Wooden spoon
Blender
Sauce pan
Large pot
Steamer with Basket
Kitchen Knives
Scissors
Mesh Strainer
Measuring Cup
Tall Glass
Coins

Ingredients

For the Tamales

1 Package of corn husks
1 cup Vegetable shortening Room temperature
½ cup Chicken broth Made in this recipe
½ cup Vegetable broth Made in this recipe
2 cups Corn flour (also called masa harina, masa flour, or Maseca brand)
2 tablespoon Baking powder
1 tablespoon Salt

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

Instructions

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.
Press the husks into the water to ensure they’re completely covered.
Soak the husks for 20 minutes, drain and set aside to dry.

Prepare Chicken and Broth

Thinly slice the white onion. Stack a few slices at a time, cut slices into quarters and set aside.
Slice and dice the garlic.
Cut the chicken breast into 1-inch chunks.
Heat a pot over medium-high heat and pour in the olive oil.
Add the onions and cook over medium heat, stirring occasionally.
Add salt, then the garlic and cook until onions are soft.
Sprinkle the chicken with salt. Stir and cook over medium heat until the chicken has browned.
Next, pour in the water to cover the chicken and vegetables completely. Bring to a boil, lower the heat and simmer for 15 minutes or until the chicken is cooked through. The broth will darken as the chicken cooks.
Drain the chicken and vegetables and reserve the chicken broth for use in the masa.
Separate the chicken and the vegetables into different plates and finely shred the chicken with your hands.
Set aside the chicken and onions for the filling.

Make the Salsa

Slice and quarter the tomatillos.
Slice the Poblano chili lengthwise, remove the veins and seeds, and cut into 1-inch slices.
Place the tomatillo quarters and the Poblano chili slices into a pot of water and add salt.
Bring to a boil, lower heat and simmer for about 10 minutes, or until the vegetables change color.
Once cooked, drain the veggies by pressing into the strainer to be sure you remove all the broth. Reserve the broth to use in the Make the Masa step below.
Pour the drained vegetables into your blender and blend until smooth.

Prepare the Filling

Pour the shredded chicken into a large bowl and add the onions.
Next, pour the salsa over the chicken and onion mixture and stir to combine. Your filling is now ready!

Make the Masa

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.
Beat until light and fluffy.
Pour the baking powder into the bowl with the shortening.
Then add the corn flour.
Sprinkle in 1 tablespoon of salt and mix until combined.
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.
Pour in ½ cup of the chicken broth little by little, being careful not to add too much liquid.
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.

Test the Masa

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

Assemble Your Tamales

Take your corn husks and cut straight across the top or bottom edge.
When you unfold the husk, the top edge should be wide and straight, and the bottom edge longer.
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.
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.
Scoop about a tablespoon of chicken filling and place on top of the masa in the husk. Spread evenly in the center of the dough.
Fold over one half of the corn husk toward the center to cover the filling, then fold over the other half.
Fold the bottom of the corn husk under your tamale. You now have a perfectly folded tamale!
Place your folded tamale in a plate and repeat with the remaining corn husks.

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.
You’re now ready to place the steamer rack in the pot and heat your tamales. Alternatively you could use a stockpot with a steamer basket as long as you can get a good seal when you cover your pot.
Place your tamales into the steamer upright with the open part of the husk at the top, being careful not to crush them.
Once you’ve added all of your tamales to the steamer, cover and steam over medium heat for 45 minutes to 1 hour or until cooked. Let sit for 10-15 minutes before serving.

Serve and Eat Your Tamales!

Your tamales are now ready to eat! Serve with a side of white rice or beans, or eat them as they are. Enjoy!

Notes

You can freeze your uncooked tamales in freezer bag to eat later for up to six months. When ready to eat, thaw and steam as directed in the recipe.

Nutrition

More Authentic Mexican Recipes from the Blog

Salpicón

Jul 14, 2021 · 1 Comment

Mexican Shredded Beef Salad

When you’re craving a light, refreshing salad, look no further than salpicón. A cold Mexican salad made with shredded beef, chicken or fish, you can serve salpicón as a main dish on tostadas, or on the side of your favorite Mexican meal. Our salpicón recipe is prepared with beef and makes a whole bowl, so invite your friends over to share!

What to Expect from This Recipe

This salpicón recipe combines shredded beef, pickled chili peppers (or chiles en vinagre), lettuce, tomato, avocado, panela cheese and a squeeze of lime for just the right tang. Just cook and shred the beef, chop the veggies, and toss it in a bowl. It’s an impressive dish without all the prep time.

Learn How to Make Salpicón

Ingredients

¼ cup olive oil
1 ¼ pound skirt steak
4 Roma tomatoes, finely chopped
½ head iceberg or Romaine lettuce
3 limes
2 avocados
½ cup pickled chilis (chiles en vinagre)
4 tablespoon parsley, finely chopped
⅓ red onion, finely chopped
4 ozs panela cheese, grated
Salt and pepper to taste

Prepare the Beef

Slice the beef against the grain into 1-inch chunks.

Fill a pan halfway with water and add the sliced beef. Cook over medium-high heat for about 30 minutes or until tender.