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Pinto Bean Hummus

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Directions

Step 1

Combine the lemon juice, tahini, chickpeas, beans and garlic in a food processor and blitz until combined. Add olive oil a little at a time until smooth.

Step 2

Season with cumin, oregano and salt; blitz to combine. Add a splash of water if too thick.

Step 3

Garnish with parsley and drizzled olive oil.

Notes

  • Serve with tortilla chips or flatbread.

Ingredients

  • 1/4 cup fresh lemon juice
  • 1/4 cup tahini
  • 7 oz canned chickpeas, drained and rinsed
  • 7 oz whole pinto beans, drained and rinsed
  • 1 garlic clove, minced
  • 2-4 tbsp extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt to taste
  • Fresh chopped parsley as a garnish

Author

Mexico Rico recipe

Pork and Beans

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Directions

Step 1

Cook the bacon in a frying pan until halfway cooked (3-4 minutes). Set aside.

Step 2

Coat the pork ribs with all-purpose flour and sear on all sides. Set aside.

Step 3

Add the black beans, beef broth, onion, garlic and bay leaf to a pot. Bring to a boil.

Step 4

Add the pork ribs and the bacon. Simmer for 10-15 minutes over a medium flame.

Step 5

Remove the bay leaf and serve.

Notes

  • Alternatively, use Pinto beans instead of black beans.
  • Serve with a side of white rice for a complete meal.

Ingredients

  • 4 bacon strips
  • 1.5 lb. bone-in pork ribs
  • 2 cans of whole black beans La Costeña
  • 4 cups beef broth
  • 1/2 yellow onion, coarsely chopped
  • 2 garlic cloves, minced
  • 1 bay leaf
  • Salt and pepper to taste

Author

Mexico Rico recipe

Chicken Enmoladas Recipe

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Directions

Step 1

Bring a pot of water to a boil; add half an onion, 2 whole garlic cloves and the thyme. Cook chicken breast, bone and skin included.

Step 2

Remove the chicken once cooked through after 20-30 minutes. Discard the onion, herbs and garlic, but set aside one cup of chicken stock.

Step 3

Shred the chicken and set it aside.

Step 4

In a frying pan, add a tablespoon of cooking oil and sauté half an onion coarsely chopped and two garlic cloves until fragrant and caramelized. Add the tomatoes cut into wedges and cook for 2-3 more minutes. Set aside.

Step 5

Add to a blender one cup of chicken stock, the mole La Costeña and the stir-fried tomatoes, onion and garlic. Blend until smooth

Step 6

Heat the tortillas in a skillet until soft, and fill each with 2-3 tablespoons of shredded chicken.

Step 7

Place the filled tortillas in a baking tray and top them with the mole.

Step 8

Top with the grated cheese and serve immediately.

Notes

  • Alternatively, top with grated Manchego cheese and bake for cheesy enmoladas.

Ingredients

  • 1 lb. chicken breast
  • 1 white onion
  • 4 garlic cloves
  • 1 tsp dried thyme
  • 1 tsp salt
  • 9oz jar of Mole La Costeña
  • 3 plum tomatoes
  • 12 corn tortillas
  • 2/3 cup fresh cheese, grated
  • Cooking oil as needed

Author

Mexico Rico recipe

Baked Chicken Nachos with Jalapeño

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Directions

Step 1

Add a tablespoon of cooking oil into a large skillet and sauté the garlic and shredded chicken until golden brown.

Step 2

Preheat the oven to 350°F.

Step 3

Arrange the tortilla chips in a baking tray and cover with one cup of grated cheese.

Step 4

Add the chicken and top with the Pinto beans, and add the rest of the cheese.

Step 5

Broil for 10-15 minutes until the cheese is bubbly, and remove from the oven.

Step 6

Drizzle with sour cream and top with Salsa Mexicana and Nacho Jalapeños.

Step 7

Slice, serve and enjoy!

Notes

  • Enjoy while the cheese is still runny.
  • Substitute the chicken with ground meat for different results.

Ingredients

  • 1 lb. chicken breast, cooked and shredded
  • 1 garlic clove, minced
  • 2 cup grated cheddar
  • 1 bag of tortilla chips
  • 1 can Pinto Beans La Costeña
  • 1 cup sour cream
  • 1 jar Salsa Mexicana La Costeña
  • 1 can Nacho Jalapeños La Costeña

Author

Mexico Rico recipe

La Costeña Mole Chicken

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Directions

Step 1

Bring a pot of water to a boil and cook the chicken through. Drain and set aside. Reserve a cup of chicken stock. 

Step 2

Add half a teaspoon of chicken stock powder if the stock is too bland. 

Step 3

Add the La Costeña Mole, evaporated milk and chicken stock into a blender and pulse until combined. 

Step 4

Pour the blended mole into a small pot and bring it to a boil. 

Step 5

Taste and season with salt and pepper.  

Step 6

Serve the chicken and coat it with a generous layer of mole. Garnish with sesame seeds, and serve! 

Ingredients

  • 4 chicken thighs and legs, with bones and skin
  • 1 13 oz can evaporated milk
  • 1/2 tsp chicken stock powder, optional
  • Sesame seeds as a garnish
  • Cooking oil as needed
  • Salt and pepper to taste
  • La costeña Mole paste

Author

Mexico Rico recipe

Egg Pancake Tortitas with Nopalitos

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Directions

Step 1

In a mixing bowl, combine the grated panela cheese with the drained nopalitos and the flour. Stir to combine and add the eggs. Season with salt and pepper and stir to make a thick batter.  

Step 2

Add 2 tbsp of cooking oil to a frying pan and scoop the egg batter to make eight 6-8-inch pancakes. Flip each pancake once and set aside. 

Step 3

Heat the green Mexican salsa in a saucepan and serve the tortita pancakes topped with a few tablespoons of green salsa.

Notes:

  • Use red Mexican salsa for a different version.  
  • Add other veggies to the batter, such as corn or green beans, for a colorful take on the classic.

Nutrition:

  • Calories: 212 
  • Fat: 11.9g 
  • Carbs: 15.4g 
  • Protein: 11.7g 

Ingredients

  • 2 cups grated panela cheese
  • 9oz La Costeña Nopalitos
  • 4 tbsp all-purpose flour
  • 4 eggs
  • 16oz La Costeña Green Salsa
  • Salt and pepper to taste.
  • Cooking oil as needed.

Author

Mexico Rico recipe

Chicken Cutlets with Mole Poblano

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Directions

Step 1

Whisk the eggs in a bowl and prepare the flour and breadcrumbs on two plates for coating. 

Step 2

Coat the chicken cutlets with all-purpose flour, dip them in the whisked egg and cover them with breadcrumbs. Set aside.  

Step 3

Combine the mole and the chicken stock in a saucepan and bring to a boil. 

Step 4

Heat cooking oil in a frying pan and fry the breaded cutlets until golden, flipping once.

Step 5

Serve the chicken cutlets cover them with mole

Notes:

  • Serve with a starchy side dish like mashed potatoes or white rice. empanadas. 

Nutrition:

  • Calories: 463 
  • Fat: 25.1g 
  • Carbs: 29g 
  • Protein: 29g 
  •  

Ingredients

  • 4 chicken cutlets
  • 1/4 cup all-purpose flour
  • 2 eggs
  • 9oz jar of Mole La Costeña
  • 1 cup chicken stock
  • Cooking oil as needed

Author

Mexico Rico recipe

Crispy Cheese Tacos with Nopales in Salsa Verde

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Directions

Step 1

Heat oil in a large skillet over medium heat. Add the scallions and cook for 1 minute, until softened and begun to brown. Add the nopales, cooked potatoes, sprinkle the salt and stir for a couple minutes until they begin to gently brown.

Step 2

Pour the salsa verde on top, stir, and continue cooking for 4 to 5 minutes, until thickened and seasoned. Set aside.

Step 3

Meanwhile, in a non-stick pan preheated over medium heat, heat the tortillas on both sides. Cover in a clean kitchen towel or tortilla warmer. One by one, add ½ cup of shredded cheese, once it metals and begins to bubble, top with a corn tortilla. Let it continue setting until cheese creates a brown crust all over.

Step 4

Flip the tortilla and let it crisp a bit for about a minute. Place on a plate, top with the nopalito, potato, salsa verde guisado, garnish with shredded lettuce, salsa ranchera and queso fresco. Repeat until done. 

Ingredients

  • 2 tbsp vegetable oil
  • 8 scallions, thinly sliced
  • 1 jar La Costeña tender cactus nopalitos, drained
  • ½ pound potatoes, peeled, diced and cooked
  • ½ tsp kosher salt
  • 1 jar La Costeña Green Salsa tomatillo sauce
  • 8 corn tortillas
  • Oaxaca cheese, shredded
  • La Costeña Salsa Ranchera
  • Iceberg lettuce, shredded
  • Queso fresco, crumbled.

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: Guacamole Salsa and Taquera Salsa

Crispy Chicken taquitos

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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

  • 2 cups cooked and shredded chicken
  • 1 bottle La Costeña Taquera Salsa
  • 12 corn tortillas
  • Vegetable oil for frying
  • 1 bottle La Costeña Guacamole Salsa
  • 1 head romaine lettuce thinly sliced
  • 1 cup queso fresco crumbled

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

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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

  • 1 1/2 pounds ground beef
  • 2 garlic cloves minced
  • 2 La Costeña chipotles peppers in adobo sauce
  • 1/4 cup unseasoned breadcrumbs
  • 1 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1 bottle La Costeña Homestyle Salsa
  • 1 can Chipotle Salsa
  • 1 bottle La Costeña Sliced Jalapeños
  • 3 cups chicken broth
  • 4 bread subs
  • 4 cups shredded Oaxaca, Mozzarella or Monterey Jack Cheese

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.