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Pasta with Chorizo and Tomato Sauce – Espagueti con Chorizo en Salsa de Tomate

Pasta con ChorizoA This is a compensated campaign in collaboration with Hunt’s Tomato Sauce and Latina Bloggers Connect
This recipe has been in my family for years, and was passed down to me by my Uncle Marcos, who lives in Veracruz. He is now retired from the Mexican Navy, where he was a Frigate Captain, the equivalent of a Commander in the US Navy. He and my dear Aunt Nono are great cooks, and an inspiration for me both in the kitchen and on this blog. I can still vividly remember the day that he came to my home carrying 2 large grocery bags from the market. He showed up and said: “Hola mija, I will be cooking for you today”. He took charge of the kitchen like everyone from his family, with a passion for cooking. His mother and siblings were in the restaurant business for most of their life. Now, I am passing this family recipe down to my son. This dish is really easy to make, and is very convenient when using the 100% Natural Diced Tomatoes from Hunt’s.
Many authentic Hispanic dishes call for the use of tomatoes, and Hispanic women are known for using fresh, natural, quality ingredients when they cook for their families.

Pasta with Chorizo - Espagueti12
Since October is National Tomato month, now is the perfect time to try out any of Hunt’s® Signature Recipes. Hunt’s® Signature Recipe Collection™ combines carefully chosen ingredients so you can serve meals rich with flavor. Add to your culinary repertoire with these great meals that your entire family will love. Hunt’s.com brings you easy ways to make recipes that will delight your family, and that don’t fall short on big flavor! #FlavorServed

4 – 6 SERVINGS
INGREDIENTS:
  • 8 ounces dry spaghetti
  • 1 Tablespoon of olive oil
  • 1/2 cup white onion, finely chopped
  • 2 small garlic cloves
  • 12 ounces Mexican Chorizo removed from its casings
  • 1 (28ounces) can Hunts Petite Diced Tomatoes 
  • 1/2 cup Hunts Tomato sauce
  • salt and pepper to taste
GARNISH:
  • 1/2 Cup Mexican Queso Fresco, crumbled
  • 1/4 cup green onions, finely diced

INSTRUCTIONS:
Pasta with Chorizo - espagueti13
1. Bring 4 quarts of water to boil in a large pot. Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until softened and light brown. About 6-8 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add the chorizo, breaking meat into small pieces, and cook for about 5 minutes, or until meat is not longer pink.
2. Add pasta to boiling water and cook until they’re just beginning to get soft (about 6 minutes), it will keep cooking with the sauce.
Pasta with Chorizo - espagueti14
3. Pour Hunts diced tomatoes and tomato sauce over the cooked chorizo, stir, and simmer for about 8  minutes.
4. Drain pasta, add to the large skillet, and stir with chorizo and tomato sauce. Season with salt and pepper. Keep cooking for 4-5 minutes or until pasta is tender and sauce has slightly reduced.
5. To serve, garnish with crumbled cheese and chopped green onion. Provecho!
Pasta with Chorizo - Espagueti11

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Chipotle Sauce Meatballs – Albondigas con Chipotle

This shop has been compensated by Collective Bias, Inc. & its advertiser.  Opinions are 100% mine.
Chipotle Meatballs Albondigas1AB
This is one of the most popular and favorite ways of eating meatballs in Mexico. The mild spiciness and smoky taste of the Chipotle peppers are the key ingredients of this dish. It’s hard for my mouth to not start watering just by looking at the picture above. If you love meatballs and Chipotle peppers, you’re definitely going to love this recipe. It’s very easy to make, and takes meatballs to a whole other level. You’ll be gathering bread just to soak up the remaining sauce. The quality of the ingredients you use is very important in order to get great results. I know that not everyone can go to a Latin food store or a Wal-Mart to buy a can of La Morena Chipotle peppers, but you can buy them online and store them for whenever you need them. There are many uses for Chipotle peppers, and I’ll be posting another really easy recipe using Chipotles in the weeks to come.
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Tamales de rajasCheesePoblanoTamales                   This is a compensated post by Cacique and Latina Bloggers Connect, all opinions and recipe are 100% my own.

The Day of the Dead (Dia de los Muertos) is fast approaching, and families all throughout Mexico will be cooking the favorite foods of their lost loved ones. The will either take the food with them to the graveyard when visiting their lost family members, or place it on altars built at home for them. On of the most common things people cook are tamales, like these Tamales de Rajas. The mellow flavor of the Queso Fresco makes a perfect match with the spiciness and smoky flavor of the roasted Poblano peppers. Not everyone fills them with Poblano peppers, though, as some cooks use Serrano or jalapeño peppers. I used Cacique’s Queso Fresco in this recipe, but you can use pretty much any of the other Mexican Cheeses by Cacique. The key ingredient is the cheese.
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  This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are 100% mine alone.Pickled Carrots Zanahorias en Vinagre10a
Whenever we're in the mood for morning tacos, like the famous “Cachetadas”, I have to make sure we have some spicy pickled carrots to go along with them, because tacos without pickled carrots and jalapeños are like fries without ketchup, and nobody wants that kind of drama. Thankfully, these carrots are really quick and easy to make, all thanks to “La Morena” and one of my sisters who taught me this recipe when I was visiting my mother once. We add these pickled carrots to chicken and tuna salads, tortas, sandwiches, tostadas, sopes, and tacos, but you can add them to virtually any type of Latin Food.

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 Platanos Fritos2
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entomatadas1ab  This Shop has been compensated by CollectiveBias and its advertiser. All opinions and the recipe are my own.
This post is for my mom, a woman that always offers something to eat to visitors in her house, especially if they are friends and family. I remember when my college friends used to always want to do group assignments at my house, since they knew that my mom would feed them without even asking if they were hungry. One of her favorite dishes that she used to make for us was entomatadas, since they're so easy to make; the process is similar to making enchiladas, but covered with tomato sauce instead. Entomatadas are well-known all throughout Mexico, and it is a wholesome meal that is loved by all the adults and children in my family. My mom usually made them for an early lunch at around 10:30 or 11:00 in the morning, about the same time we got done doing our morning chores. At home, the last part of our chores was to clean the floors, right after we got done cleaning the bathrooms, counters, and other surfaces. My mind goes back to those times back home, when I would smell the Fabuloso All-Purpose Cleaner, and then the saucepan in the kitchen simmering the tomatoes for the entomatadas. It was almost like a reward for cleaning the house and getting the chores done. By noon we had clean floors, a clean kitchen and a satisfied appetite.
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