I love tamales, but I don't love all of the work involved in making them. This slow cooker tamales recipe gives you the flavor and feel of tamales without all the heavy lifting. Of course it will never replace the original, but it is still a delicious alternative.
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When I think of Cinco de Mayo, the first thing that comes to mind is a good fresh salsa, creamy guacamole, black bean soup and a good pico de gallo. Thinking about food makes me forget about what Cinco de Mayo is really about: on May 5, 1862, the Mexican army defeated the French army twice its size, in the epic Battle of Puebla.
Time to pull out that slow cooker and use it. I've got a smokey chipotle soft tacos recipe for the slow cooker to share today and you may not be able to resist it. I think tacos are great family fun because everyone can build their own. I've said it before and I will say it again, I am a big fan of tacos. Don't tell burritos, but I love tacos way more. I mean, I'll gladly eat a burrito, but nine times out of 10, I will choose a taco over a burrito.
The truth is you don't have to make tacos with this recipe, I'm just trying to push you in that direction. You could choose to make tostadas or burritos as well. It's your choice.
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One of my mother's go-to recipes has always been picadillo. It's always a hit and bound to satisfy. It's flavorful, lends itself to adaptation, and can be eaten with rice or beans or salad or whatever you like.
Picadillo is easy to prepare and popular in many cuisines including Mexican, Cuban, and Filipino. It is normally made with ground beef, but you can experiment. This slow cooker picadillo recipe can be made with either bison or lean beef. You could even try making it with ground turkey.
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When I'm feeling nostalgic and craving Mom's good old-fashioned meat loaf, this is my go-to recipe. It's comfort food at its best.
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There is no ingredient more Latino than guava. From guava pastries in Cuba and South Florida, to Venezuelan cascos de guayaba, to Colombian guava bocadillos, guava is a Latin flavor I cannot resist. We even have a book The Fragrance of Guava (El olor de la guayaba) by Colombian writer Nobel Prize winner Gabriel García Márquez and Plinio Apuleyo Mendoza wax romantic about the tropical fruit, even saying that all the enigmas of our Latin American culture can be reduced to the smell of a ripe guava. Yum. To celebrate an ingredient that brings back memories of my childhood each time I have it, I'm sharing my family recipe to make deliciously rich guava jelly.
This is a classic dish from Venezuelan cuisine, but with a yummy twist. The traditional potpie recipe calls for a chicken stew, however, since I'm not a poultry person, I successfully substitute it with albacore tuna fish. It's a savory tuna pot pie, seasoned with a sofrito made of onions, garlic, celery, red bell peppers, ideally ají dulce and tomatoes, enhanced with raisins and sliced stuffed manzanilla olives, and finally cooked with white wine. Perfect for a meatless Good Friday!
Today is National Paella Day, the Spanish dish made of rice and seafood originally from Valencia. I'm going to celebrate it with this rice and shrimp, inspired not only by Spanish Arroz a la Marinera and some our favorite Spanish traditional dishes, but also by the way we cook arroz con camarones in my hometown, Caracas. I hope you like it! Happy Paella Day!
Passover, the Jewish spring festival commemorating the deliverance of the Israelites from Egyptian slavery, is almost here. Yes, it's true that most Latinos are Catholic or Christian, but there is also a significant population of Latino jews in countries like Cuba, Argentina, and Mexico.
Passover is an eight-day observance, the first two days and last two days of the period are celebrated with sumptuous holiday meals. Now you know that if there are Latino Jews then there has to be an array of Passover recipes with sabor Latino to them. Here are 5 amazing Passover recipes with a Latin twist that will delight and satisfy. Keep in mind you don't have to be Jewish of Latino to enjoy these delicacies.
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Just like many of you, I was raised by my abuelita and among other things, that means that I recycle everything I can in my kitchen because I grew up hearing that throwing food was a sin. Today, my recipe is a delicious savory rice pudding with cheese which that is prepared, in the twinkling of an eye, with leftover rice from the previous day. My kids love it, it's easy to cook, and is rich in protein because it has eggs, cream, cheese, and butter. I hope you like my recipe.
