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Easy Chicken Tinga Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Chicken Tinga Recipe!

Shredded chicken cooked with tomatoes, onions, and chipotle peppers in an adobo sauce which is chicken tinga placed into a flour tortilla. It's garnished with lime slices, cilantro, and cotija cheese. There is a small bowl in the background containing cheese and a 2nd taco adjacent to the main taco.

If you love Mexican food or spicy foods, you have come to the right place. Here you will find an Easy Chicken Tinga recipe which will tickle your taste buds and leave you hungry for more!

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What Is Chicken Tinga?

Chicken tinga, or tinga de pollo, is a Mexican dish which hails from the Puebla region in Mexico. Puebla is famous for many dishes including mole poblano, chiles en nogada, and chalupas poblanas. It's also where the Cinco de Mayo celebration is mostly celebrated in Mexico.

This flavorful dish includes shredded chicken in a chipotle tomato sauce. The sauce includes chipotle chiles in adobo sauce combined with crushed tomatoes, and seasoned with salt, pepper, and oregano. Other ingredients include white onion and garlic.

There is a wonderful smoky flavor to this dish that is irresistible!

Why You Will LOVE This Easy Recipe

You'll fall head over heels for this versatile recipe because:

  • It's DELISH! There's so much flavor and it's a huge crowd pleaser!
  • Tinga de pollo is incredibly versatile. Enjoy it in tacos (as I demonstrate here in this recipe). Or in many other ways, as described below!
  • It's easy to make and it uses mostly fresh and easy to find ingredients.
  • If you have a busy weeknight you can count on this to make a delicious family dinner ready in about 40 minutes (less if you use leftover or purchased cooked and/or shredded chicken)!

🥘 Ingredients

Bowls containing crushed tomatoes, sliced white onions, shredded chicken, chopped chipotle chilies in adobo sauce, olive oil, minced garlic, and seasonings.

This recipe uses mostly fresh ingredients and canned chipotle chiles to create one of the most mouthwatering Mexican recipes you will enjoy!

Here's what you'll need:

  • Boneless skinless chicken breasts - we'll cook and shred the chicken; you can also use rotisserie chicken if you prefer
  • Olive oil
  • Fresh garlic
  • White onion
  • Chipotle peppers in adobo sauce (affiliate link)
  • Salt
  • Black pepper
  • Oregano (can also use Mexican oregano)
  • Crushed tomatoes
  • Flour tortillas (can sub corn tortillas or tostada shells)
  • Lime (optional ingredient but highly recommended!)
  • Cotija cheese (can sub queso fresco) - optional garnish
  • Fresh cilantro - optional garnish

So gather your ingredients together and let's have fun making this delicious Mexican dish!

🔪 Instructions

Start with pre-purchased cooked shredded chicken or if you need to cook and shred your chicken then follow these instructions. Place the chicken breasts in a skillet and cover with water. Bring to the boil, and then simmer for 15 minutes or until the chicken is cooked through. Remove the chicken from the water, and then shred it using forks. Or if you have a stand mixer, use the flat beater to shred the chicken on a low speed.

A stand mixer bowl with shredded chicken in it. The stand mixer has the flat beater attached to it.

Place your skillet on a medium heat and add the olive oil. Fry the sliced white onion for around 5 minutes until it is softened, and then add the minced garlic and saute for 2 more minutes.

Fried sliced onions and minced garlic in a cast iron pan.

Add the tomatoes, salt, pepper, oregano, and chopped chipotle peppers with some of the adobo sauce to the onion and garlic mixture and stir.

Crushed tomatoes, sliced onions, chopped chipotle chilies in adobo sauce, and seasonings in a cast iron pan.

Now place the shredded chicken in the skillet and stir well to combine. Bring this mixture to the boil, and then cover and simmer on a low heat for 20 minutes. Taste and add additional salt, pepper, or oregano if desired.

Shredded chicken cooked with tomatoes, onions, and chipotle peppers in an adobo sauce in a cast iron pan.

Your chicken tinga is now ready to enjoy!

Suggestions For Serving

Shredded chicken cooked with tomatoes, onions, and chipotle peppers in an adobo sauce which is chicken tinga placed into a flour tortilla. It's garnished with lime slices, cilantro, and cotija cheese. There are small bowls in the background and a 2nd taco adjacent to the main taco.

My favorite way to enjoy this chicken dish is to make chicken tinga tacos. Piling the tender chicken tinga into warm tortillas and garnishing with cilantro, cotija cheese with a generous squeeze of lime juice is a pure delight!

You could also top tostadas with the mixture to make chicken tinga tostadas, or make delicious chicken tinga burritos or burrito bowls with it as well!

I also love pairing this simply with some white rice topped with some sour cream for an easy meal when I have busy weeknights.

My hope is that this Tinga de pollo recipe will become one of your favorite recipes! Buen provecho!

💭 Top tip

Use leftover or purchased cooked and/or shredded chicken to save time! You'll have dinner ready in less than half an hour this way!

FAQ

What is tinga sauce made of?

Tinga sauce is made of chipotle chiles in adobo sauce combined with crushed tomatoes, and seasoned with salt, pepper, and oregano. Other ingredients include white onion and garlic.

What ethnicity is Chicken Tinga?

Chicken Tinga hails from Mexico! In Spanish it is called Tinga de pollo, and it comes from the state of Puebla in Mexico which is close to Mexico City.

How can I store leftover chicken tinga?

Store any leftover chicken tinga in an airtight container in your refrigerator, and consume within 3 days. I'll bet it doesn't last that long though!

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Shredded chicken cooked with tomatoes, onions, and chipotle peppers in an adobo sauce which is chicken tinga placed into a flour tortilla. It's garnished with lime slices, cilantro, and cotija cheese. There is a small bowl in the background containing cheese and a 2nd taco adjacent to the main taco.

Easy Chicken Tinga Recipe

Grace Stewart
You'll fall in love with this Easy Chicken Tinga Recipe! Shredded chicken in a sauce made of tomatoes and chipotle peppers in adobo sauce is mouthwateringly delicious and perfect for your tacos!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Mexican
Servings 6 people
Calories 336 kcal

Equipment

  • 1 stand mixer this is optional, but sure helps making the task of shredding chicken so easy!
  • 1 Skillet with a cover

Ingredients
  

  • 1 lb chicken breast you can also purchase chicken that has already been shredded to save time, or use rotisserie chicken
  • 1.5 tablespoon olive oil
  • 4 cloves garlic minced
  • 1 white onion thinly sliced
  • 5 each chipotle peppers in adobo sauce chopped; I'll recommend 5 of the chipotle peppers to use, but feel free to reduce this number or add the whole can! Be sure to also add some of the adobo sauce to your skillet when cooking
  • ½ ts salt plus additional to taste
  • ½ ts pepper plus additional to taste
  • ½ ts oregano can sub Mexican oregano; plus additional to taste
  • 15 oz crushed tomatoes
  • 12 flour tortillas I am assuming 2 tacos per person for 6 servings; can sub corn tortillas or tostadas if you prefer.

Optional But Oh So Good Garnishes!

  • ½ lime sliced
  • cotija cheese can sub queso fresco
  • cilantro

Instructions
 

  • Start with pre-purchased shredded chicken or if you need to shred your chicken then follow these instructions. Place the chicken breasts in a skillet and cover with water. Bring to the boil, and then simmer for 15 minutes or until the chicken is cooked through. Remove the chicken from the water, and then shred it using forks. Or if you have a stand mixer, use the flat beater to shred the chicken on a low speed.
    A stand mixer bowl with shredded chicken in it. The stand mixer has the flat beater attached to it.
  • Place your skillet on a medium heat and add the olive oil. Fry the sliced white onion for around 5 minutes until it is softened, and then add the minced garlic and saute for 2 more minutes.
    Fried sliced onions and minced garlic in a cast iron pan.
  • Add the tomatoes, salt, pepper, oregano, and chopped chipotle peppers with some of the adobo sauce to the onion and garlic mixture and stir.
    Crushed tomatoes, sliced onions, chopped chipotle chilies in adobo sauce, and seasonings in a cast iron pan.
  • Now place the shredded chicken in the skillet and stir well to combine. Bring this mixture to the boil, and then cover and simmer on a low heat for 20 minutes. Taste and add additional salt, pepper, or oregano if desired.
    Shredded chicken cooked with tomatoes, onions, and chipotle peppers in an adobo sauce in a cast iron pan.
  • Your chicken tinga is now ready for your tortillas! Add some of the tinga mixture to your tortillas and garnish with cilantro, cotija cheese, and squeeze a generous amount of lime juice over. Buen provecho!
    Shredded chicken cooked with tomatoes, onions, and chipotle peppers in an adobo sauce which is chicken tinga placed into a flour tortilla. It's garnished with lime slices, cilantro, and cotija cheese. There are small bowls in the background with cheese and cilantro and a 2nd taco adjacent to the main taco.

Notes

The nutrition information does not include info on the cotija cheese and the cilantro, please accept apologies for any inconvenience.
I love serving chicken tinga on flour tortillas, but feel free to use corn tortillas or tostadas. 
Buen provecho!

Nutrition

Calories: 336kcalCarbohydrates: 38gProtein: 23gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 48mgSodium: 818mgPotassium: 605mgFiber: 4gSugar: 6gVitamin A: 180IUVitamin C: 11mgCalcium: 127mgIron: 4mg
Keyword chicken tinga, tacos, tinga
Tried this recipe?Let us know how it was!

Easy Ghost Pepper Salsa Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Ghost Pepper Salsa Recipe!

Ghost pepper salsa in a bowl surrounded by tortilla chips and dried Ghost chilies.

If you are looking to spice up your salsa game, I highly recommend Ghost peppers to do it! These spicy peppers are tremendously flavorful so your salsa will be both DELICIOUS and HOT!

I'm thrilled to share this easy recipe for Ghost Pepper Salsa with you! First, a little background on this amazing hot pepper!

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Ghost Pepper - The World's Hottest Pepper in 2007

These hot peppers originate from Northeast India, where they were cultivated. The main regions where they are grown in India are the Assam, Manipur, and Nagaland regions. In fact, "bhut" means "ghost" in Assamese, which is where the name ghost pepper comes from (sourced from Wikipedia).

The Ghost Pepper, also known as bhut jolokia, was certified by the Guinness Book of World Records as the world's hottest chili pepper in 2007. These measure between 600,000 - 1.04 million SHU (Scoville Heat Units) on the Scoville Scale.

Since then, other peppers have surpassed the bhut jolokia as the hottest chile. As of this writing, the Carolina Reaper Pepper from South Carolina, is currently the world's hottest pepper (since 2013).

Ghost chili peppers are still some of the hottest peppers on planet Earth!  To give you some perspective, jalapeño peppers are rated between 2,500 - 8,000 SHU on the Scoville heat scale. That's quite some difference!

Why You Will Love This Ghost Pepper Hot Sauce

If you are a chili head, you will LOVE this salsa because:

  • We are using fresh and natural ingredients in this wonderful recipe
  • Not only is the salsa SPICY, but it's got a great flavor to it
  • I will give you a recommendation for the amount of Ghost peppers to use, but you can easily vary the heat level in this sauce to suit your tastes
  • We'll use dried Ghost peppers, which may be easier to acquire than fresh ones (although you can sub fresh chilies if you have them)

Ok, now it's time to enjoy a hot and fiery experience! Let's make some blow your mind delicious Ghost pepper salsa!

🥘 Ingredients

Bowls containing salt, pepper, and oregano, garlic cloves, and dried Ghost peppers. Also in the image is a jalapeno, key lime, red onion, 2 Roma tomatoes, and some cilantro.

So here's what you will need for this Ghost Pepper Salsa recipe, most of which are fresh ingredients:

  • Fresh tomatoes - I recommend Roma tomatoes for this recipe
  • Red onion
  • Jalapeno - adds a little extra heat and nice texture
  • Fresh garlic
  • Salt
  • Black Pepper
  • Dried Oregano (or dried Mexican oregano)
  • Ghost peppers - I used dried Ghost peppers that I rehydrated; you can also use 2 fresh Ghost peppers if you are fortunate enough to have them! I love and recommend Sonoran Spice brand of dried Ghost Peppers
  • Fresh cilantro
  • Fresh lime juice

All of these ingredients, with the exception of the Ghost peppers, should be available at your local grocery store.

Ok, now let's get ready to make some spicy salsa!

🔪 Instructions

If you are using dried Ghost peppers, rehydrate them for use by adding them to warm water for around 15 minutes. You can use spoons to hold the Ghost peppers under the water.

2 dried Ghost chili peppers in water in a bowl with the chilies being held down under the water by spoons.

Meanwhile, prep your tomatoes, cilantro, red onion, and jalapeno. These can be roughly chopped and the garlic cloves can be left whole.

A white plate containing chopped red onion, chopped tomatoes, chopped jalapeno, cilantro, garlic cloves, and a slice of key lime.

After 15 minutes when the peppers have softened, remove the Ghost peppers from the water and chop them up or cut them with scissors. It's highly recommended to wear gloves when handling them as they may irritate your skin.

Sliced pieces of Ghost chilies in a bowl.

Add chopped red onion, chopped jalapeno, and garlic cloves to your food processor. Then add the cilantro and the dry seasonings (salt, pepper, oregano, and the chopped up Ghost Peppers.

A food processor containing chopped red onion, chopped jalapeno and Ghost chilies, garlic cloves, and cilantro.

Now add the chopped tomato, followed by a generous squeeze of lime juice from a fresh lime.

A food processor containing Ghost pepper salsa ingredients including chopped tomatoes. Someone is holding a slice of key lime over the food processor.

Pulse a few times to get the consistency that you want, but make sure that all of the ingredients are well combined.

A food processor containing Ghost pepper salsa.

Et voila! Your delicious spicy Ghost pepper salsa is now ready to enjoy!

Suggestions For Serving

Ghost pepper salsa in a bowl surrounded by tortilla chips and dried Ghost chilies. There is someone holding a tortilla chip which had been dipped into the salsa.

I hope you'll agree with me that this salsa is wonderfully spicy and absolutely amazingly delicious!

It's the perfect dip for your favorite tortilla chips, and a must to add that beautiful heat to your tacos and favorite Mexican foods.

You may want to have a glass of milk close by, but I hope you will love this hot salsa as much as our family does!

FAQ

What can you do with dried Ghost peppers?

Dried ghost peppers are extremely versatile! They can be rehydrated for use in salsas, such as in this Ghost pepper salsa recipe. Add them to spice up your chili, or add to any dish that you want to fire up!

How hot are Ghost peppers?

The Ghost Pepper, also known as bhut jolokia, was certified by the Guinness Book of World Records as the world's hottest chili pepper in 2007. These measure between 600,000 - 1.04 million SHU (Scoville Heat Units) on the Scoville Scale.

What does a Ghost pepper taste like?

Bhut jolokia (Ghost pepper) has an excellent flavor! They are fruity and sweet in addition to being HOT and SPICY!

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Ghost pepper salsa in an orange rimmed bowl.

Easy Ghost Pepper Salsa Recipe

Grace Stewart
This Easy Ghost Pepper Salsa Recipe will make your taste buds tingle! Utterly delicious and the perfect salsa for chiliheads!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course accompaniment, Condiment
Cuisine Mexican
Servings 1 cup
Calories 48 kcal

Equipment

Ingredients
  

  • 2 Roma tomatoes select large sized tomatoes, remove the insides of the tomatoes and discard or save for another use; chop the outside fleshy part for use in this salsa
  • ¼ red onion chopped (can sub white onion)
  • 1 jalapeno deseeded, pith removed, and chopped
  • 2 cloves garlic
  • ⅛ ts salt
  • ⅛ ts pepper
  • ⅛ ts oregano dried; can also use Mexican oregano
  • 2 Ghost peppers I used dried Ghost peppers that I rehydrated; you can also use 2 fresh Ghost chilis if you are fortunate enough to have them!
  • ¼ cup cilantro chopped (use leaves only)
  • lime juice a squeeze of lime juice from a slice of fresh lime

Instructions
 

  • If you are using dried Ghost peppers, rehydrate them for use by adding them to warm water for around 15 minutes. You can use spoons to hold the Ghost peppers under the water.
    2 dried Ghost chili peppers in water in a bowl with the chilies being held down under the water by spoons.
  • Meanwhile, prep your tomatoes, cilantro, red onion, and jalapeno. These can be roughly chopped and the garlic cloves can be left whole.
    A white plate containing chopped red onion, chopped tomatoes, chopped jalapeno, cilantro, garlic cloves, and a slice of key lime.
  • After 15 minutes when the peppers have softened, remove the Ghost peppers from the water and chop them up or cut them with scissors. It's highly recommended to wear gloves when handling them as they may irritate your skin.
    Sliced pieces of Ghost chilies in a bowl.
  • Add chopped red onion, chopped jalapeno, and garlic cloves to your food processor. Then add the cilantro and the dry seasonings (salt, pepper, oregano, and the chopped up Ghost Peppers.
    A food processor containing chopped red onion, chopped jalapeno and Ghost chilies, garlic cloves, and cilantro.
  • Now add the chopped tomato, followed by a generous squeeze of lime juice from a fresh lime.
    A food processor containing Ghost pepper salsa ingredients including chopped tomatoes. Someone is holding a slice of key lime over the food processor.
  • Pulse a few times to get the consistency that you want, but make sure that all of the ingredients are well combined.
    A food processor containing Ghost pepper salsa.
  • Enjoy with your favorite tortilla chips and have a glass of milk close by! LOL
    Ghost pepper salsa in a bowl surrounded by tortilla chips and dried Ghost chilies. There is someone holding a tortilla chip which had been dipped into the salsa.

Notes

It's highly recommended to wear gloves when handling them as they may irritate your skin.  And of course take care not to rub or wipe your eyes!
The nutritional information does not include info on the dried Ghost peppers or the lime juice.  Please refer to the brand of dried Ghost peppers you are using for information on this ingredient.
I recommend using 2 Ghost peppers. This will produce a very spicy salsa. If you want to try the Ghost peppers but aren't sure that you will tolerate that much spice, then you can vary the heat level by starting with 1 Ghost pepper and add additional if you want more spice.
Consider adding it as a topping or use as an accompaniment to your tacos, burritos, or quesadillas. Try stirring it into some Mexican borracho beans as well, to kick your beans up a notch!
Also whip up some small batches of this hottest sauce for your spicy food loving friends to give as gifts, they will love it!

Nutrition

Calories: 48kcalCarbohydrates: 11gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 301mgPotassium: 417mgFiber: 3gSugar: 5gVitamin A: 1458IUVitamin C: 39mgCalcium: 37mgIron: 1mg
Keyword ghost pepper, salsa, spicy foods
Tried this recipe?Let us know how it was!

Easy Carolina Reaper Salsa Recipe

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Carolina Reaper Salsa Recipe!

I'm a firm believer that salsa makes almost anything better! And a super spicy and delicious salsa is one of the delights of life!

If you are like me and love hot peppers, you've come to the right place. Here I'm thrilled to share a recipe for a most delicious and spicy Carolina Reaper salsa with you!

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Carolina Reaper - The World's Hottest Pepper

At the time of this writing, Carolina Reaper Chili Peppers are considered the the world's hottest chili pepper. 

These super spicy peppers were created and bred by Ed Currie (aka Smokin' Ed) of the PuckerbuttPepperCompany of South Carolina.

The Reaper peppers have the distinction of holding the Guinness World Records award for World's Hottest Chili since 2013. These measure between 1.5 million - 2.2 million SHU (Scoville Heat Units) on the Scoville Scale.

From Wikipedia: "The Scoville scale is a measurement of the pungency (spiciness or "heat") of chili peppers, as recorded in Scoville Heat Units (SHU), based on the concentration of capsaicinoids, among which capsaicin is the predominant component." Basically, the lower the number on the scale, the less "hot or spicy" the pepper will be.

For comparison, ghost peppers, which are very very hot peppers, measure from 600,000 - 1,041,427 SHU on the Scoville scale. And jalapeno peppers come in at 2,500 - 8,000 SHU!

So, with Carolina Reapers we can certainly make the hottest hot sauce or hottest salsa to satisfy the most ardent chili heads around!

Why You Will Love This Carolina Reaper Sauce

If you are one of those chili heads, you will LOVE this salsa because:

  • We are using fresh and natural ingredients in this simple recipe
  • Not only is the salsa SPICY, but it's got a beautiful and delicious flavor to it
  • I will give you a recommendation for the amount of Carolina Reaper to use, but you can easily vary the level of heat in this sauce to suit your tastes
  • We'll use Carolina Reaper Powder, which may be easier to acquire than fresh Carolina Reapers (although you can sub fresh chiles if you have them)

🥘 Ingredients

Bowls with cilantro, slice of lime and garlic, salt, pepper, oregano and Carolina Reaper powder, red onion, jalapeno, 3 tomatoes, and a bottle of Carolina Reaper Powder.

So here's what you will need for this Carolina Reaper Salsa recipe:

  • Fresh tomatoes - I recommend Roma tomatoes for this recipe
  • Red onion
  • Jalapeno - adds a little extra heat and nice texture
  • Fresh garlic
  • Salt
  • Pepper
  • Dried Oregano (or dried Mexican oregano)
  • Carolina Reaper Powder - I love and recommend Sonoran Spice brand of Carolina Reaper Powder
  • Fresh cilantro
  • Fresh lime juice

All of these ingredients, with the exception of the Carolina Reaper Powder, should be available at your local grocery store.

Subbing Fresh Reapers

I am using Carolina Reaper Powder in this recipe. However if you can get your hands on fresh Carolina Reaper Peppers, then by all means sub fresh peppers for the powder. I recommend start with one fresh pepper (deseeded if necessary). Then if the salsa is not spicy enough for your liking, throw in another!

By the way, if you are using fresh reapers, be sure to protect yourself! These peppers are not to be dealt with lightly and must be handled carefully.

Do NOT use your bare hands to handle fresh chiles. Be sure to wear gloves and eye protection, and definitely don't rub your eyes or touch your skin after handling.

If you're now ready to make some mind blowing DELICIOUSLY HOT salsa, grab your food processor and let's get started!

🔪 Instructions

Ok, this recipe for homemade Carolina reaper salsa is so so easy!

As mentioned you will need a food processor (a small one will do just fine).

Begin by prepping your tomatoes, cilantro, red onion, and jalapeno. These can be roughly chopped and the garlic cloves can be left whole.

Diced tomatoes on a wooden cutting board. There is a small plastic bowl with the insides of the tomatoes in the bowl, and a blue lid for the bowl and a knife in the background.

The tomatoes should be cored and deseeded. Discard the insides of the tomatoes or save them for another use. Then roughly chop the outside fleshy part for use in this hot sauce recipe.

Now add chopped red onion, chopped jalapeno, and garlic cloves to your food processor. Then add the cilantro and the dry seasonings (salt, pepper, oregano, and Carolina Reaper powder).

I recommend adding ⅛ ts of the reaper powder. This will produce a very spicy salsa. If you want to try the reaper but aren't sure that you will tolerate that much spice, then you can vary the heat level by adding a bit here and there until you are happy with the heat.

A food processor containing chopped jalapeno, chopped red onion, and cilantro. There is a person holding a small bowl over the food processor containing spices.

Add the chopped tomato, followed by a generous squeeze of lime juice from a fresh lime.

A food processor containing ingredients for the salsa with chopped tomatoes on the top. There is someone holding a lime slice over the food processor.

Pulse a few times to get the consistency that you want, but make sure that all of the ingredients are well combined.

A food processor containing Carolina reaper salsa which has been processed.

And that's it! Your delicious hot sauce is now ready to enjoy!

Suggestions For Serving

Carolina Reaper salsa in a yellow bowl with cilantro, and a tomato surrounding the bowl. There is a bottle of Carolina Reaper powder in the background and a person holding a tortilla chip which has been dipped into the salsa.

I hope you'll agree with me that this salsa is absolutely bursting with great flavor! It's the perfect dip for your favorite tortilla chips.

Consider adding it as a topping or use as an accompaniment to your tacos, burritos, or quesadillas. Try stirring it into some Mexican borracho beans as well, to kick your beans up a notch!

Also whip up some small batches of this hottest sauce for your spicy food loving friends to give as gifts, they will love it!

FAQ

How can I store homemade Carolina reaper salsa?

Store your homemade spicy salsa in an airtight container such as a mason jar in your fridge. Best consumed in about 3-4 days.

Where does the Carolina reaper pepper come from?

Carolina reapers were developed in South Carolina by Ed Currie of the PuckerbuttPepperCompany.

What is the world's hottest chili pepper?

The Carolina Reaper has the distinction of being the world's hottest chili pepper as of the time of this writing. These measure between 1.5 million - 2.2 million SHU (Scoville Heat Units) on the Scoville Scale.

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

I invite you to come along on this food journey with me! Please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Carolina Reaper salsa in a yellow bowl with tortilla chips, cilantro, and a tomato surrounding the bowl.

Easy Carolina Reaper Salsa Recipe

Grace Stewart
This Easy Carolina Reaper Salsa Recipe is not only hot, but sooo flavorful and delicious!
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course accompaniment, Condiment
Cuisine Mexican
Servings 1 cup
Calories 48 kcal

Equipment

Ingredients
  

  • 2 Roma tomatoes select large sized tomatoes, remove the insides of the tomatoes and discard or save for another use; chop the outside fleshy part for use in this salsa
  • ¼ red onion chopped (can sub white onion)
  • 1 jalapeno deseeded, pith removed, and chopped
  • 2 cloves garlic
  • ⅛ ts salt
  • ⅛ ts pepper
  • ⅛ ts oregano can also use Mexican oregano
  • ⅛ ts Carolina Reaper powder can increase or decrease this amount to your preferences; I recommend Sonoran Spice brand of Carolina Reaper powder
  • ¼ cup cilantro chopped (use leaves only)
  • lime juice a squeeze of lime juice from a slice of fresh lime

Instructions
 

  • Prep your tomatoes, cilantro, red onion, and jalapeno. These can be roughly chopped and the garlic cloves can be left whole.
    Bowls with cilantro, slice of lime and garlic, salt, pepper, oregano and Carolina Reaper powder, red onion, jalapeno, 3 tomatoes, and a bottle of Carolina Reaper Powder.
  • Add chopped red onion, chopped jalapeno, and garlic cloves to your food processor. Then add the cilantro and the dry seasonings (salt, pepper, oregano, and Carolina Reaper powder).
    A food processor containing chopped jalapeno, chopped red onion, and cilantro. There is a person holding a small bowl over the food processor containing spices.
  • Now add the chopped tomato, followed by a generous squeeze of lime juice from a fresh lime.
    A food processor containing ingredients for the salsa with chopped tomatoes on the top. There is someone holding a lime slice over the food processor.
  • Pulse a few times to get the consistency that you want, but make sure that all of the ingredients are well combined.
    A food processor containing Carolina reaper salsa which has been processed.
  • Enjoy with your favorite tortilla chips and have a glass of milk close by! LOL
    Carolina Reaper salsa in a yellow bowl with cilantro, and a tomato surrounding the bowl. There is a bottle of Carolina Reaper powder in the background and a person holding a tortilla chip which has been dipped into the salsa.

Notes

The nutritional information does not include info on the Carolina Reaper Powder.  Please refer to the brand of Reaper Powder you are using for information on this ingredient.
I recommend adding ⅛ ts of the reaper powder. This will produce a very spicy salsa. If you want to try the reaper but aren't sure that you will tolerate that much spice, then you can vary the heat level by adding a bit here and there until you are happy with the heat.
This recipe makes approximately 1 cup of mind blowing salsa! 
Consider adding it as a topping or use as an accompaniment to your tacos, burritos, or quesadillas. Try stirring it into some Mexican borracho beans as well, to kick your beans up a notch!
Also whip up some small batches of this hottest sauce for your spicy food loving friends to give as gifts, they will love it!

Nutrition

Calories: 48kcalCarbohydrates: 11gProtein: 2gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 301mgPotassium: 415mgFiber: 3gSugar: 5gVitamin A: 1456IUVitamin C: 39mgCalcium: 35mgIron: 1mg
Keyword carolina reaper, salsa, spicy
Tried this recipe?Let us know how it was!

Easy Cheesy Vegetarian Quesadilla Recipe

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Cheesy Vegetarian Quesadilla Recipe!

Quesadillas filled with melted cheese and sautéed vegetable mixture. There are slices of avocado and cilantro leaves garnishing the quesadilla wedges and small bowls in the background filled with salsa, sour cream, and cilantro.
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If you need to prepare an easy meal, you can't go wrong with cheesy vegetarian quesadillas.  Vegetable quesadillas are not only delicious, but they are super quick and easy as well!

Here I'm absolutely delighted to share with you an easy recipe for this scrumptious Mexican food!

What Is A Quesadilla?

Quesadilla is a Mexican dish that consists of tortillas filled with cheese and sometimes various other ingredients. The filled tortillas are then fried resulting in crispy tortillas and melted cheese.

There are many different variations of quesadillas, but typically cheese is a common filling ingredient.

A traditional quesadilla from Mexico uses corn tortillas and may contain the Mexican cheese called Oaxaca. These are cooked on a comal, and may be served with guacamole and/or salsa.

The US typically uses flour tortillas, and very often use Monterey Jack or cheddar cheese as part of the quesadilla filling. In addition to guacamole and salsa, sour cream is a common accompaniment.

Here I will share a recipe for easy and delicious veggie quesadillas which you will absolutely love!

Why You Will Love This Recipe!

You will love this easy quesadilla recipe because:

  • You'll enjoy some scrumptious quesadillas with lots of gooey cheese and colorful beautiful veggies!
  • This recipe is quick! You can have dinner on the table in about 20 minutes.
  • It's a great option for Meatless Monday!
  • This recipe uses simple ingredients easily found at your local grocery store.

So now let me tell you what you'll need to make these quesadillas!

🥘 Ingredients

A white bowl containing sliced mini sweet peppers and sliced red onion, tortillas, and bowls containing shredded cheese, salt and pepper, fajita seasoning, and olive oil.

Here are the ingredients you will need for this veggie quesadilla recipe:

  • Flour tortillas (can use whole wheat tortillas if you like)
  • Olive oil
  • Fajita seasoning - I used Badia Fajita seasoning
  • Salt
  • Black pepper
  • Red onion
  • Sweet multicolored peppers (small sweet peppers)
  • Cheddar cheese (can sub Monterey Jack, or use a combination of these two cheeses)

A favorite fajita seasoning of mine is Badia Fajita Seasoning. This seasoning is a blend of spices that includes salt, chili pepper, and dehydrated garlic and onion. If you don't have this seasoning, then use your favorite fajita seasoning or simply season with salt and pepper to taste when seasoning is called for in this recipe.

I used small sweet peppers in a variety of colors for this recipe. You can also sub red bell pepper and green bell pepper.

💭 Top tip

The cheese you use needs to be shredded. This will help it to melt better and a top tip is to shred it yourself for added meltability!

Garnishes

Recommended garnishes include guacamole, sour cream, sliced jalapeños, fresh cilantro, and your favorite salsa.

🔪 Instructions

Begin by heating up olive oil in a large skillet on medium to medium-high heat. Add the onion, peppers, salt, pepper, and fajita seasoning. Now saute for around 7-10 minutes (stir often) or until the veggies are softened and tender. Taste and adjust for seasoning. Remove this mixture and place on a plate. Take the skillet off the heat and turn down to medium heat if you had it on medium-high heat.

Sliced red onion, and colored bell peppers with seasonings sprinkled over the vegetables.

Assemble your Quesadillas by laying each tortilla down separately. Add shredded cheese (1 cup split into thirds) to 3 separate tortillas. Top each with ⅓ of the veggie mixture to these tortillas. Top with the remainder of the cheese split into thirds so that each tortilla is layered with cheese, veggie mixture, then more cheese. Now top each with remaining tortillas.

Tortillas placed on a wooden cutting board. 2 of the tortillas are topped with shredded cheese and a sautéed vegetable mixture.

Place the skillet back on the stove on medium heat. Pan fry both sides of each quesadilla (flatten a bit with a spatula) for around 1-2 minutes until golden brown and the cheese is melted.

A metal spatula pressed down on a flour tortilla in a cast iron pan.

Time To Enjoy Your Delicious Quesadilla!

To serve your quesadilla, first cut it into wedges. A pizza cutter works very well for this! Then enjoy with some delicious accompaniments! These are perfect served with sour cream, guacamole, and salsa. Scatter some sliced jalapeños and cilantro for the finishing touch!

Quesadillas filled with melted cheese and sautéed vegetable mixture. There are slices of avocado and cilantro leaves garnishing the quesadilla wedges.

To make this a complete meal, serve with some refried beans, or some delicious Mexican Borracho Beans.

Buen Provecho!!

Some Variations To Consider

These quesadillas are so easily customizable. Here are some variations to consider:

  • Want to add some protein? Throw in some black beans to the cooked vegetable mixture.
  • Add a little chili powder if you'd like to spice this up a bit!
  • To make this vegan, use vegan cheese

FAQ

Does a quesadilla have to have meat?

A quesadilla does not have to include meat. There are many different types of quesadillas, including a simple quesadilla with a cheese filling, and this one containing colorful veggies!

Do you use vegetable oil for quesadillas?

You don't actually have to use any oil to brown tortillas for quesadillas. Dry frying the tortillas will turn them a lovely crispy golden brown without any oil.

What is the best cheese to use for quesadillas?

Be sure to use shredded cheese in your quesadillas. Some great shredded cheeses to use include the Mexican cheese Oaxaca, cheddar, and Monterey Jack.

Some Other Mexican Food Recipes You May Enjoy!

Here are some other Mexican food recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Quesadillas filled with melted cheese and sautéed vegetable mixture. There are slices of avocado and cilantro leaves garnishing the quesadilla wedges and small bowls in the background filled with salsa, sour cream, and cilantro.

Easy Cheesy Vegetarian Quesadilla Recipe

Grace Stewart
Enjoy this colorful and cheesy vegetarian quesadilla recipe! Served with guacamole and sour cream, these quesadillas are perfect for Meatless Monday or anytime you crave a delish veggie meal!
Print Recipe Pin Recipe
Prep Time 4 minutes
Cook Time 16 minutes
Total Time 20 minutes
Course dinner, Main Course
Cuisine Mexican
Servings 2 servings
Calories 605 kcal

Equipment

  • Skillet use a nonstick skillet or well seasoned cast iron skillet

Ingredients
  

  • 6 each flour tortillas
  • 1 tablespoon olive oil
  • 1 tablespoon fajita seasoning I used Badia Fajita Seasoning
  • ½ ts salt
  • ¼ ts pepper
  • ½ red onion sliced thinly
  • 2 cups sweet multicolored peppers cut widthwise into bite sized pieces; can sub your fave bell peppers cut into your bite sized shape of choice!)
  • 2 cups cheddar shredded (may need a little more or less)

Optional Garnishes

  • guacamole
  • sour cream
  • jalapenos sliced
  • cilantro chopped
  • salsa

Instructions
 

  • Begin by heating up olive oil in a large skillet on medium to medium-high heat. Add the onion, peppers, salt, pepper, and fajita seasoning. Now saute for around 7-10 minutes (stir often) or until the veggies are softened and tender. Taste and adjust for seasoning. Remove this mixture and place on a plate. Take the skillet off the heat and turn down to medium heat if you had it on medium-high heat.
    Sliced red onion, and colored bell peppers with seasonings sprinkled over the vegetables.
  • Assemble your Quesadillas by laying each tortilla down separately. Add shredded cheese (1 cup split into thirds) to 3 separate tortillas. Top each with ⅓ of the veggie mixture to these tortillas. Top with the remainder of the cheese split into thirds so that each tortilla is layered with cheese, veggie mixture, then more cheese. Now top each with remaining tortillas.
    Tortillas placed on a wooden cutting board. 2 of the tortillas are topped with shredded cheese and a sautéed vegetable mixture.
  • Place the skillet back on the stove on medium heat. Pan fry both sides of each quesadilla (flatten a bit with a spatula) for around 1-2 minutes until golden brown and the cheese is melted.
    Browned tortillas stuffed with melted cheese and sautéed vegetables. There is a blue pair of tongs lifting up one of the tortillas to show the filling.
  • To serve your quesadilla, first cut it into wedges. A pizza cutter works very well for this!
    A browned quesadilla with a pizza cutter on top held by someone's hand demonstrating how to use it to cut the quesadilla tortilla into wedges.
  • Then enjoy with some delicious accompaniments! These are perfect served with sour cream, guacamole, and salsa. Scatter some sliced jalapeños and cilantro for the finishing touch!
    Quesadillas filled with melted cheese and sautéed vegetable mixture. There are slices of avocado and cilantro leaves garnishing the quesadilla wedges and small bowls in the background filled with salsa, sour cream, and cilantro.

Notes

The nutrition information doesn't include nutrition for the fajita seasoning or any optional garnishes that you may choose to enjoy with these quesadillas. 
The cheese you use needs to be shredded. This will help it to melt better and a top tip is to shred it yourself for added meltability!
A pizza cutter is ideal for cutting your quesadilla into wedges. 
These quesadillas are scrumptious served with your favorite salsa, guacamole, and/or sour cream.  Scatter some sliced jalapenos and chopped cilantro over as well!

Nutrition

Calories: 605kcalCarbohydrates: 21gProtein: 29gFat: 46gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 113mgSodium: 1353mgPotassium: 632mgFiber: 6gSugar: 12gVitamin A: 8541IUVitamin C: 305mgCalcium: 827mgIron: 1mg
Keyword cheese quesadilla, quesadilla, vegetarian quesadilla
Tried this recipe?Let us know how it was!

Easy Cilantro Lime Rice Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an easy Cilantro Lime Rice recipe!

Cilantro Lime Rice in a bowl with slices of lime

If you are looking for an easy and delicious Cilantro Lime Rice recipe then you've come to the right place!

I am TRULY a riceaholic. And one of my favorite ways to prepare rice is the ever popular Cilantro Lime Rice.

It's best made with the KING of rices, basmati rice. A fair bit of lime juice and plenty of chopped cilantro make this dish absolutely superb. It's fragrant, delicious, and makes a perfect side dish to accompany any number of dishes!

Ingredients

You will need the following ingredients to make this delicious side dish:

  • 1 tablespoon olive oil
  • 1 cup basmati white rice
  • 2 cups water (can sub chicken broth)
  • Juice of 1.5 limes (split)
  • ½ ts salt (plus additional to taste)
  • 1 cup fresh cilantro chopped

The kind of rice I like to use in this dish is basmati rice. Basmati rice is aromatic and cooks up nice and fluffy which is perfect for this dish!

Bunch of cilantro, salt in a white dish, a cut up lime, rice in a glass bowl and olive oil in a glass bowl

You may already have most of these ingredients available! Once you've gathered these ingredients, now it's time to enjoy making some delicious cilantro rice with lime!

Easy Instructions

It's SUPER EASY to make this dish!

Begin by heating up the oil in a medium saucepan on medium heat. Add the uncooked rice and stir 2 minutes making sure all the grains of rice have been coated with the oil.

Grains of rice coated in oil with a wooden spoon

Add the water (or chicken broth), lime juice from 1 lime, and salt, and bring to the boil. Now put on a low simmer, cover, and simmer for around 10-12 minutes or until the rice is fully cooked and the water is absorbed.

Cooked fluffy rice in a pan with a fork

The rice is now beautifully cooked and fluffy, as you can see in the photo above!

Finally, stir in the cilantro and add the juice of the ½ lime. Taste and add additional salt if needed.

Cilantro Lime Rice with a blue spoon and slices of lime

Your rice is now ready to enjoy!

Some Variations To Consider

Consider the following variations on this recipe, according to your tastes!

You may want to add:

  • Lime zest - to make this even more zesty!
  • Green chilies - a few green chiles would give this a nice spicy edge to it!
  • Black beans - stirring in some cooked black beans could make this into a meal on its own!

How To Serve This Delectable Rice Dish!

Cilantro Lime Rice in a bowl with cilantro and lime in the background

This dish is perfect served as a side dish to accompany your favorite meals. It's also a wonderful addition to taco bowls!

Adding this seasoned rice dish to your homemade burrito or burrito bowls would also be absolutely fantastic!

Your entire family will love this Cilantro Lime Rice! Enjoy!

Some Other Recipes You May Enjoy!

Incredible Camarones a la Mexicana (Mexican Shrimp)

Camarones a la Mexicana in a cast iron pan

Easy And Supremely Delicious Spicy Guacamole!

Guacamole in a molcajete with a pestle and cilantro as garnish

Join Me On A Fun Food Journey!

Sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Cilantro Lime Rice in a bowl with limes

Easy Cilantro Lime Rice Recipe

Grace
If you are looking for an easy and delicious Cilantro Lime Rice recipe then you've come to the right place! Made with basmati rice, this dish is fragrant, delicious, and makes a perfect side dish to accompany any number of dishes!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course accompaniment, Side Dish
Cuisine Mexican
Servings 3 servings
Calories 268 kcal

Equipment

  • Medium Saucepan

Ingredients
  

  • 1 tablespoon olive oil
  • 1 cup basmati white rice
  • 2 cups water can sub chicken broth
  • 1.5 each limes juiced
  • ½ ts salt plus additional to taste
  • 1 cup fresh cilantro chopped

Instructions
 

  • Begin by heating up the oil in a medium saucepan on medium heat. Add the uncooked rice and stir 2 minutes making sure all the grains of rice have been coated with the oil.
    Grains of rice coated in oil with a wooden spoon
  • Add the water (or chicken broth), lime juice from 1 lime, and salt, and bring to the boil. Now put on a low simmer, cover, and simmer for around 10-12 minutes or until the rice is fully cooked and the water is absorbed.
    Cooked fluffy rice in a pan with a fork
  • Finally, stir in the cilantro and add the juice of the ½ lime. Taste and add additional salt if needed.
    Cilantro Lime Rice with a blue spoon and slices of lime
  • Your rice is now ready to enjoy!
    Cilantro Lime Rice in a bowl with slices of lime

Notes

This dish is perfect served as a side dish to accompany your favorite meals. It's also a wonderful addition to taco bowls!
Adding this seasoned rice dish to your homemade burrito or burrito bowls would also be absolutely fantastic!
 

Nutrition

Calories: 268kcalCarbohydrates: 50gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 401mgPotassium: 99mgFiber: 1gSugar: 1gVitamin A: 360IUVitamin C: 2mgCalcium: 26mgIron: 1mg
Keyword cilantro lime rice, Rice
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Easy Guacamole With Sour Cream And Tomatillos!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make an Easy Guacamole With Sour Cream and Tomatillos!

Guacamole in a molcajete with a pestle garnished with cilantro
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Most people are familiar with the delicious Mexican dip called guacamole! Traditionally it consists of avocado, lime juice, onion, chilies, cilantro, salt and pepper. This version is SO DELICIOUS!

Here I want to share with you another version which is equally yummy! Guacamole with sour cream and tomatillos!

Why You Need To Try This!

I truly believe you need to make this variation on the traditional guacamole because:

  • It's easy and delicious!
  • Sour cream is always welcome!
  • The taste is so very tangy and creamy!
  • This version includes roasted tomatillo and serrano which add an extra layer of depth to this dip!
  • It's so fun to try a new variation on the customary guac we are used to!
  • You will enjoy this version which is inspired by the guac made in the Zacatecas region of Mexico, as mentioned in the book, 1,000 Foods To Eat Before You Die!

1,000 FOODS TO EAT BEFORE YOU DIE

1,000 Foods to Eat Before You Die Front Jacket
1,000 Foods To Eat Before You Die

I am working my way through the foods that are listed in the book 1,000 Foods to Eat Before You Die by Mimi Sheraton. This is called my 1,000 Foods to Eat Project. Guacamole was food #12 on my quest to prepare and eat each of the foods listed in the book. Ms. Sheraton describes a guacamole which is made with tomatillos and sour cream in the North-Central Zacatecas region of Mexico. It was exciting to me to read about this variation on the traditional guacamole, so I knew I had to try it!

Ingredients You Will Need To Make This Guacamole

avocado, onion, sour cream in a glass bowl, cilantro, serrano pepper, lime, and tomatillo

You will need the following ingredients to make this delicious "avocado sauce," which is what the word "guacamole" actually means!

  • Avocado - recommendation is to use Hass, which is THE BEST type to use for guacamole!
  • Sour Cream
  • Tomatillos
  • Olive oil
  • Lime
  • Cilantro
  • Onion
  • Serrano pepper
  • Salt and pepper to taste

The combination of these ingredients is just heavenly! So once you have gathered all your ingredients let's make this guac!

Here Are The Easy Instructions!

This delicious Mexican dip is super easy to make! Start by roasting seasoned and sliced tomatillo and serrano pepper until softened.

Slices of tomatillo and sliced serrano pepper
Seasoned and sliced tomatillo and serrano
Roasted slices of tomatillo and serrano pepper
Tomatillo and serrano after roasting

Now add the roasted tomatillo and serrano to a bowl, or molcajete if you have one! (A molcajete is the Mexican version of a mortar.) Then add the avocado, and mash away!

Avocados, tomatillos, and serranos in a molcajete
Avocado and roasted tomatillo and serrano in a molcajete
Guacamole in a molcajete with a pestle
Mashed avocado, tomatillo, and serrano

The last step is to add sour cream, lime juice, onions, cilantro, and salt and pepper to taste.

guacamole with minced onion, cilantro, and sour cream in a molcajete with a pestle

Combine and your Zacatecas style Guacamole With Sour Cream with Tomatillos is ready to enjoy!

What To Eat With This Mexican Creamy Dip!

Eat this guacamole with chips, tacos, tostadas, chalupas, salad, toast. etc. etc. On its own or a dip for veggies it is amazing!

I do hope you will try this soon!

Guacamole in a molcajete with a pestle and garnished with cilantro

Some Other Mexican Recipes You May Enjoy!

Easy and Supremely Delicious Spicy Guacamole

Guacamole in a molcajete with a pestle and cilantro as garnish

Chalupas Poblanas

Chalupas Poblanas

Join Me On A Fun Food Journey!

Sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 😊

Cheers!

Grace

Guacamole in a molcajete with a pestle garnished with cilantro

Easy Guacamole With Sour Cream And Tomatillos!

Grace
This variation on the traditional guacamole is so very delicious and MUST be tried!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Cooling time 10 minutes
Total Time 35 minutes
Course accompaniment, sauces
Cuisine Mexican
Servings 3 people
Calories 171 kcal

Equipment

  • molcajete nice to use one if you have it! But optional of course 😊

Ingredients
  

  • 1 large avocado use Hass if you can; sub 2 small/mini avocados for one large
  • ¼ cup sour cream
  • 1-2 tomatillos sliced or cut up into small pieces
  • 1 serrano pepper cut into small pieces
  • ½ lime juice from ½ of a lime
  • 2 tablespoon cilantro torn into small pieces or chopped; can stir it all in or reserve some for garnish
  • ¼ cup onion minced
  • salt to taste
  • pepper to taste
  • 1 ts olive oil

Instructions
 

  • Preheat your oven to 400F. Add sliced/cut up tomatillos and serrano to an ovenproof baking pan. Drizzle the olive oil and add a pinch of both salt and pepper. Roast in your oven for around 15 minutes or until the tomatillos and serrano have softened. Remove from your oven and allow to cool (should take around 10 minutes).
    Roasted slices of tomatillo and serrano pepper
  • Now add the roasted tomatillo and serrano to a bowl, or molcajete if you have one! (A molcajete is the Mexican version of a mortar.) Then add the avocado(s), and mash away!
    Guacamole in a molcajete with a pestle
  • The last step is to add sour cream, lime juice, onions, cilantro, and salt and pepper to taste.
    guacamole with minced onion, cilantro, and sour cream in a molcajete with a pestle
  • Stir to combine well and your Zacatecas style Guac with Sour Cream and Tomatillos is ready to enjoy!
    Guacamole in a molcajete with a pestle garnished with cilantro

Notes

Eat this guacamole with chips, tacos, tostadas, chalupas, salad, toast. etc. etc. On its own or a dip for veggies it is amazing!
 

Nutrition

Calories: 171kcalCarbohydrates: 10gProtein: 2gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 11mgSodium: 12mgPotassium: 418mgFiber: 5gSugar: 2gVitamin A: 273IUVitamin C: 13mgCalcium: 35mgIron: 1mg
Keyword avocado, dip, guacamole
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Incredible Camarones a la Mexicana

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This page may contain affiliate links. So, I receive a small commission at no cost to you when you make a purchase using my link. This post is about Incredible Camarones a la Mexicana!

Shrimp with diced tomatoes, cilantro and onion in a white bowl with a blue paisley design
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One of my favorite dishes ever is Mexican Shrimp, or Camarones a la Mexicana.

Ingredients For Camarones a la Mexicana

Now this is my kind of fast food! Simple prep of the following ingredients:

  • Shrimp - peel and devein
  • Spices - gather salt, pepper, and cayenne
  • Garlic, serrano pepper, and onion - mince (using a food processor makes this super quick and easy!)
  • Tomato - dice (you can use 1 large tomato, or 2 Roma tomatoes)
  • Lime - juice of a lime
  • Cilantro - chop up a handful

The quantity of serrano pepper and cayenne that I use in this recipe does make this a very spicy dish! If you prefer a milder dish, then you can reduce the number of serrano peppers and/or deseed them. Feel free to also adjust the amount of cayenne pepper to suit your tastes.

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Fantastically Easy Mushroom Tostadas!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about delicious Mushroom Tostadas!

Mushroom Tostadas

I am always on the lookout for amazing and delicious vegetarian recipes. Although I do eat meat, I absolutely LOVE vegetarian dishes and was sooo happy to find this recipe from @marisolcooks on Instagram!

This recipe is called “TOSTADAS DE CHAMPIÑONES” AKA Mushrooms Tostadas. I enjoyed this last evening and cannot rave enough about the flavor and the beauty of this dish!

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Easy Fall Apart Tender Barbacoa Tacos

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about delicious Barbacoa Tacos!

Barbacoa Tacos
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What is Mexican Barbacoa?

"Barbacoa" (Spanish) translates to "barbecue" in English. 🙂 Americans think of barbecue as a method of cooking that involves either smoking, grilling, or roasting. However, in Mexico barbacoa refers to a cooking method that involves steaming or slow cooking over an open fire until the meat is fall apart tender.

In Central Mexico, barbacoa very often involves meat such as goat, lamb or mutton, cooked in an underground oven which has been dug into the ground. There is a great article from The Spruce Eats which goes into much more detail about Mexican barbacoa which I highly recommend reading!

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Easy and Scrumptious Pork Carnitas Tacos

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about delicious Pork Carnitas Tacos!

Shredded pork on flour tortillas garnished with onions, lime and cilantro with glass bowls filled with cilantro, lime wedges, and diced onions in the background.

I love Mexican cuisine. One of my favorite Mexican meals, is Pork Carnitas. I'm excited to share this easy and delicious recipe with you, and hope that this will become one of your favorite Mexican meals as well!

Why You Will Love This Carnitas Recipe!

You will love this carnitas recipe because:

  • It's easy! We will use the slow cooker so this simple recipe is mostly hands off and only requires a few ingredients
  • Slow cooking the pork will give you truly tender pork that will melt in your mouth
  • The seasonings we will use will give the pork an amazing flavor
  • It's the perfect dish to use for Taco Tuesday or whenever you enjoy taco night!
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