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Salsas

Battered Chayotes with Red Sauce Recipe

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Directions

Step 1

In a large skillet or saucepan, add two tablespoons of cooking oil and sauté the onion and garlic until fragrant and translucent. Pour the Salsa Roja La Costeña, season with salt and pepper and bring to a boil. Set aside.

Step 2

Cut the cheese and ham slices to the right size to sandwich a slice of each between two chayote slices.

Step 3

Gently coat the filled chayote ‘sandwiches’ in flour on all sides and set them aside. Use toothpicks to prevent the chayotes from falling apart.

Step 4

Use a hand mixer to whip the egg whites with a pinch of salt until soft peaks form.

Step 5

Preheat enough oil in a frying pan, dip the flour-coated chayotes in the whisked egg whites and fry until golden on all sides.

Step 6

Heat the whole beans in a saucepan.

Step 7

Serve the battered chayotes with salsa roja and a side of whole black beans.

Notes

  • Grate the chayotes in the oven with extra cheese for a cheesy casserole.

Ingredients

  • 1/2 white onion, chopped
  • 2 garlic cloves, minced
  • 16 oz Salsa Roja la Costeña
  • 4 chayotes, peeled and cut into 1/2-inch slices.
  • 8 slices of Manchego cheese
  • 8 slices of ham
  • 1/2 cup all-purpose flour
  • 1 can whole black beans La Costeña
  • Cooking oil as needed
  • Cooking oil as needed

Author

Mexico Rico recipe

Chicharron in Green Salsa Recipe

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Directions

Step 1

In a large skillet or saucepan, add two tablespoons of cooking oil and sauté the onion and garlic until fragrant and translucent. Add the tomatoes and cook for 2-3 more minutes.

Step 2

Pour the Green Salsa La Costeña, season with salt and pepper and bring to a boil.

Step 3

Add the chicharrones while stirring until fully coated. Cover the saucepan with a lid and cook for ten more minutes over medium flame.

Step 4

Heat the refried beans with a splash of water in a small saucepan.

Step 5

Serve the chicharrones with a side of refried beans and tortillas. Garnish with cilantro.

Notes

  • Use Salsa Verde instead of Salas Roja for a different version of the comforting dish.

Ingredients

  • 1/2 white onion, chopped
  • 2 garlic cloves, minced
  • 2 plum tomatoes, diced
  • 16 oz Green Salsa la Costeña
  • 7 oz pork chicharrones
  • 2 tbsp cilantro, chopped
  • Tortillas as needed
  • Salt and pepper to taste
  • Cooking oil as needed
  • Cooking oil as needed

Author

Mexico Rico recipe

Fajitas With Salsa Taquera

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Directions

Step 1

Mince the garlic and onion. Devein and cut the bell peppers into strips.

Step 2

Place a large skillet over high heat and add a tablespoon of cooking oil and the flank steak. Cook while often stirring until brown but not cooked through. Set the steak aside

Step 3

In the same skillet, add the onion and garlic and cook for 2-3 minutes until fragrant and translucent.

Step 4

Incorporate the bell peppers and cook until tender.

Step 5

Re-incorporate the steak, stir well, season with salt and pepper and cook for 5-10 minutes.

Step 6

Serve the fajitas with tortillas and lime wedges on the side.

7Step 7

Drizzle the Salsa Taquera La Costeña over each taco and enjoy!

Notes

  • Use chicken breast strips for chicken fajitas.
  • wrap.

Ingredients

  • 1 lb. flank steak, marinated and cut into strips
  • 1/2 white onion
  • 1 garlic clove
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow bell pepper
  • Cooking oil as needed
  • Salt and pepper to taste
  • Corn or flour tortillas as needed
  • 1 lime wedges as a garnish
  • Salsa Taquera La Costeña

Author

Mexico Rico recipe

Panela Wraps with Beans and Salsa

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Directions

Step 1

Heat the tortillas in a griddle to soften.

Step 2

Spread the refried beans on the tortillas and place the panela cheese.

Step 3

Add chipotle to taste.

Step 4

Top with cherry tomatoes and sliced red onion. Wrap tightly.

Step 5

Add a teaspoon of cooking oil to a skillet and brown the wraps until golden and crispy.

Step 6

Slice diagonally and serve.

Notes

  • Spice things up with drizzled Salsa Mexicana La Costeña.
  • Add chicken for a different take on this tasty wrap.

Ingredients

  • 4 flour tortillas
  • 1 can Refried Beans La Costeña
  • 4 thick slices of panela fresh cheese
  • 12 cherry tomatoes, halved
  • 1 can Chipotles La Costeña
  • 1/2 red onion, sliced

Author

Mexico Rico recipe

Chicken Gorditas with Salsa Mexicana Recipe

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Directions

Step 1

Boil the chicken until fully cooked, allow it to cool and shred. Set aside.  

Step 2

In a mixing bowl, combine the masa flour, all-purpose flour, baking powder, water, lard and salt. Incorporate the chicken and mix well. 

Step 3

Form 2-3-inch diameter balls and press them to form 1/2-inch-thick disks.

Step 4

Heat enough oil to fry the gorditas in a frying pan and fry in batches. Flip once when golden. 

Step 5

Pat dry with a paper towel and allow the fried gorditas to cool until manageable.  

Step 6

Slit the gorditas with a knife and fill with minced onion, cilantro and Salsa Mexicana. Serve immediately.

Notes

 

  • Alternatively, substitute chicken for another protein, including cheese, pressed pork rind and pulled pork

Ingredients

  • 1 lb. chicken breast
  • 1 lb. Corn masa dough flour
  • 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1.5 cups warm water
  • 2 tbsp lard
  • 1/2 tsp salt
  • Cooking oil as needed
  • Cooking oil as needed

To serve

  • 1/2 cup shredded lettuce
  • 1/2 cup fresh cheese, crumbled
  • 1/2 cup sour cream
  • Salsa Taquera La Costeña, as needed

Author

Mexico Rico recipe

Chipotle Chicken and bean tostadas with taquera salsa

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Directions

Step 1

Boil the chicken until fully cooked, allow it to cool and shred. Set aside.  

Step 2

Add two tablespoons of oil to a frying pan and cook the onion and garlic until fragrant. Add the tomato and chipotle and cook for five more minutes. 

Step 3

Incorporate the chicken and cook covered for 8-10 minutes. Stir often.  

Step 4

Taste and season with salt and pepper. 

Step 5

Spread a layer of refried beans into each tostada and top with 2-3 tablespoons of chicken stew.  

Step 6

Serve and garnish with shredded lettuce, fresh cheese, drizzled sour cream and salsa taquera.  

Ingredients

  • 2 lbs. chicken breast
  • 1/2 white onion, sliced
  • 1 garlic clove, minced
  • 4 plum tomatoes, diced
  • 2 chipotle peppers La Costeña, chopped
  • 1 can refried beans La Costeña
  • 1 bag of tostadas
  • Salt and pepper to taste
  • Cooking oil as needed

To serve

  • 1/2 cup shredded lettuce
  • 1/2 cup fresh cheese, crumbled
  • 1/2 cup sour cream
  • Salsa Taquera La Costeña, as needed

Author

Mexico Rico recipe

Habanero Chilaquiles Recipe

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Directions

Step 1

To make the sauce, add the green tomatoes, garlic and habaneros to a saucepan and cover with fresh water.  

Step 2

Bring to a boil and cook for 5-8 minutes until the tomatoes are tender. Blend the sauce. 

Step 3

Transfer the sauce to a saucepan and simmer while adding the tortilla chips. Stir often, avoiding damaging the chips.  

Step 4

Serve the chilaquiles and top them with shredded chicken, sour cream, fresh cheese, onion slices and cilantro. 

Ingredients

  • 1 lb. Chicken breast cooked and shredded.
  • 1lb green tomatoes (tomatillos)
  • La Costeña habanero peppers to taste
  • 1 garlic clove
  • 1 bag tortilla chips
  • Salt and pepper to taste
  • Cooking oil as needed

Author

Mexico Rico recipe

Deep-Fried Chicken Flautas with Refried Beans and Green Salsa

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Directions

Step 1

Bring a pot of water to a boil and cook the chicken. Drain and shred.  

Step 2

Add a teaspoon of cooking oil to a large skillet and sauté the onion and garlic for 2-3 minutes until fragrant.

Step 3

Add the tomato, cook for 1 more minute and incorporate the shredded chicken. Stir well and cook for 3-4 minutes.

Step 4

Taste and season with salt and pepper.  

Step 5

Fill each tortilla with a scoop of chicken filling and roll tightly. Use toothpicks to keep the rolled tortillas tight.

Step 6

Heat cooking oil in a deep skillet or saucepan, Alternatively, use a deep fryer or an air-fryer.  

Step 7

Fry the flautas until crispy. Pat dry with a paper towel and serve three on each plate.  

Step 8

Drizzle with sour cream, sprinkle with cheese, and top with lettuce and jalapeño slices. 

Step 9

Drizzle with Salsa Verde La Costeña and enjoy! 

Ingredients

  • 1.5 lb. shredded chicken breast
  • 1/2 white onion, minced
  • 1 garlic clove, minced
  • 2 tomatoes, finely diced
  • 12 corn tortillas
  • 1 cup sour cream
  • 1/2 cup queso fresco or grated cheese
  • 1 cup shredded lettuce
  • 1 can sliced jalapeños La Costeña
  • 1 jar Salsa Verde La Costeña
  • Cooking oil as needed
  • Salt and pepper to taste

Author

Mexico Rico recipe

Multicolored Salsa and Bean Sopes with Nopalito

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Directions

Step 1

Hydrate the tortilla flour according to the instructions to create a firm dough.

Step 2

Divide the masa into 8-10 balls. Gently press them to form half-inch thick disks

Step 3

Place a flat griddle or “comal” over high heat. 

Step 4

Cook the masa disks for one minute on each side and remove from heat.

Step 5

Once cooled until manageable (around one minute), pinch the edges to give the sopes their final casserole shape. 

Step 6

Add the lard or cooking oil into the griddle and gently fry the shaped sopes for a few seconds on each side.  

Step 7

While still warm, spread the refried beans on the sopes. Drizzle half the sopes with green salsa and the other half with red salsa.

Step 8

Coat with queso fresco or grated cheese, shredded lettuce and nopalitos. Serve immediately and enjoy! 

Ingredients

  • 1lb masa (or tortilla flour)
  • 2 tbsp lard or cooking oil
  • 1 can Frijoles Refritos La Costeña
  • 1/2 cup queso fresco or grated cheese
  • 1 cup Salsa Verde La Costeña
  • 1 cup Salsa Roja La Costeña
  • 1 can Nopalitos La Costeña
  • 1/2 cup shredded lettuce

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