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Key Product: Guacamole Salsa and Taquera Salsa

Crispy Chicken taquitos

187 Reviews
4.5/5

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Directions

Pati Note's

Step 1

In a deep skillet, preheat 1 inch deep of oil to 350 degrees, set over medium heat. Or you can also test if the oil is ready for frying the flautas, by dipping a flauta or tortilla to see if the oil actively bubbles around it.

Step 2

In a medium saucepan, heat the taquera salsa until simmering. Add the shredded chicken and toss to combine, let it cook and the chicken absorb the sauce for a few minutes. Turn off the heat.

Step 3

Place a comal or a dry skillet over medium heat until hot, then heat the tortillas on the comal for about 30 seconds per side; this will prevent them from breaking when rolling them into flautas.

Step 4

Place 2 or so tablespoons of shredded chicken on each tortilla and roll them tightly. They should be thin, not chubby rolls. You can insert wooden toothpicks through 2 to 3 flautas at a time, so they will fry evenly and hold their shape.

Step 5

Once the oil is hot, gently dip the flautas in it. Fry them until they have crisped and turned golden, about 2 to 3 minutes. Flip them over so they will brown evenly, for another minute. Remove the flautas from the oil and put them on a plate or tray lined with paper towels.

Step 6

Alternatively, you may want to toast the flautas on a comal or bake in the oven lightly brushed with oil at 375, for 15 to 20 minutes.

Arrange them on a serving platter and garnish with lettuce,  salsa, cheese, Mexican cream, or let your guests tailor to their taste.

Pati Note's

Tacos dorados, crispy taquitos are one of Mexico’s most loved antojos or cravings. Found in street food stands, fondas and so many restaurants they are also a standard of Mexican family food. Dressed here w a salsa that is a cross between a guacamole and a Green Salsa.

Ingredients

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Key Product: Homestyle Mexican Salsa & Chipotle salsa

Meatballs in Chipotle Sauce

187 Reviews
4.5/5

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Directions

Pati Note's

Step 1

In a large mixing bowl, combine the ground meat with the eggs, minced garlic, breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix thoroughly with your hands or a spatula.

Step 2

Place Mexican salsa along with chipotle salsa in a medium saucepan along with the chicken broth and bring to a boil, reduce heat to medium and at a medium simmer, and gently add the meatballs, one by one. They should be anywhere from 1 to 2″. Once you have shaped all the meatballs, simmer over medium-low heat for 25 to 30 minutes.

Step 3

Preheat oven at 375 degrees. Slice the subs open, add enough meatballs to cover, spoon sauce on  top, add pickled jalapeño slices and cover with cheese. Bake for 5 to 7 minutes until toasted and cheese is completely melted.

Pati Note's

Albondigas, Mexican style meatballs, are usually eaten with a side of rice or beans. They are typically cooked in a seasoned thick tomato sauce and it is very popular to have them seasoned with chipotles in adobo sauce. Here we are taking the all American meatball sub and pumping up el sabor with Mexican style chipotle meatballs, and added kick of pickled jalapeños and tons of melty cheese. A Mexican American mash-up, putting two things that are irresistible in diff cultures all tucked into one.

Ingredients

Author

Pati jinich

Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.

Tacos Gobernador

187 Reviews
4.5/5
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Directions

Step 1

In a pan over medium high heat add butter. 

Step 2

When the butter is completely melted add garlic, onion and bell peppers. 

Step 3

Mix and sauté for 3 minutes. 

Step 4

Add La Costeña Diced Chipotle Peppers and cooked shrimp. 

Step 5

Mix well and cook for 3 minutes. 

Step 6

In a different pan add olive oil and butter. 

Step 7

When butter is melted add tortilla and fry for 30 seconds on each side. 

Step 8

Add mozzarella cheese and a spoonful of shrimp mixture. Serve tacos and enjoy!

Ingredients

Author

Mexico Rico recipe

La costeña 2022

Chipotle Pizza

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  10 minutes Easy 

Ingredients

Directions

Add a layer of La Costeña Chipotle Sauce.  

Add a layer of La Costeña Chipotle Sauce.  

Cover with mozzarella cheese.  

Cover with mozzarella cheese.  

Top with Salami.  

Top with Salami.  

Bake for 12-18 min or until golden brown. 

Bake for 12-18 min or until golden brown. 

All Tags : Proteins, Body, Fit

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La Costeña using #SaborMexicano

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La Costeña using #SaborMexicano

La costeña 2022

Torta de chicharrón

187 Reviews
4.5/5
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Directions

Step 1

In a pan with hot oil add La Costeña Taquera Salsa and bring to a boil. 

Step 2

Add La Costeña Nopalitos and Chicharrón. 

Step 3

Let it boil for 5 minutes. 

Step 4

Slice bolillo in half, add a layer of La Costeña Refried Black Beans and two spoonful’s of chicharrón. 

Step 5

Complement with avocado slices. 

Ingredients

Author

Mexico Rico recipe

La costeña 2022

Steak and Nopalitos in Salsa Taquera

187 Reviews
4.5/5
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Directions

Step 1

In a pan with hot oil add steak, season with salt, pepper, and garlic. 

Step 2

Cook until golden brown. 

Step 3

Add onion and La Costeña Nopalitos.

Step 4

Mix well.

Step 5

Add La Costeña Taquera Salsa and bring to a boil. 

Step 6

Serve and complement with La Costeña Refried Pinto Beans. 

Ingredients

Author

Mexico Rico recipe

La costeña 2022

Tostadas de chicharron

187 Reviews
4.5/5
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Directions

Step 1

In a pan with hot oil add La Costeña Taquera Salsa and bring to a boil. 

Step 2

Add La Costeña Nopalitos and Chicharrón

Step 3

Bring to a boil for 5 minutes. 

Step 4

Add a layer of chicharron on tostada. 

Step 5

Top with cabbage, sour cream and queso fresco. 

Ingredients

Author

Mexico Rico recipe

La costeña 2022