Spicy Mexican Style Egg Rolls

Hey there guys! So I have good and bad news. I guess it all depends on the way you look at it. The good news is that I am now on Twitter. The sad or bad news for some of you is that I will no longer be posting videos on youtube. If you want to continue to watch , which of course I hope you do, you will probably want to follow me on twitter or if you blog you can subscribe to my blog. If you choose to follow me on twitter you will receive a text message every time I post a new recipe. I really really hope you choose to stick around. I have so many cool recipes I still want to share with you. Many of them Authentic and some are my own creations. Today's post is one of my own. I hope you love it. Feel free to leave me a comment below about this recipe. I would love to see what you think. To follow me on Twitter follow the link at the top of the page.

Have a good one!

See you in the kitchen,

Tina

1 package egg rolls
1/2 lbs chorizo
1/2 lbs spicy hot Italian sausage
3 potatoes boiled and cubed
1 bell pepper
1/2 white onion
2 cloves garlic
oil for frying

Bolillos

So you may have thought the only way you could get your hands on some of these was to go to the local Mexican bakery, well not anymore. Now you can make them right in your own kitchen. This is a Mexican staple. It really doesn't matter where you live. If you are Mexican, you eat these pretty much every day. I'm always happy to share with you what I know. I hope you will enjoy this recipe and add it to your collection. Have fun making these.

See you in the kitchen,

Tina





1 cup warm water
1 1/2 tbsp white sugar
3 tbsp active dry yeast
1 tbsp salt
4 tbsp butter
1 cup milk
5-6 cups flour

1 tsp cornstarch
2/3 cup water

375 degrees 35 minutes

Watch instructional video to learn how to make these.

Tacos Al Pastor

Some of you may have thought it wasn't possible to make these delicious tacos at home. Well, I'll be honest,nothing can compare to the real deal, but these sure do come close. I fooled Cesar and we all know if he can be fooled they must be pretty dang good. Cesar is a picky eater when it comes to Mexican Food. He won't be bothered with imitation. It has to be the real deal or nothing.

The nice part about this recipe is you only have to do a little prep work and then off to the oven it goes.

So not to change the subject but Cesar told me the other day that I have had a lot of visitors on the cooking pages lately......Why aren't more of you leaving me a note to say hi? I promise I don't bite! (You don't have to be a blogger to leave a comment.)

Well have a great day!

See you in the kitchen,

Tina



4lbs pork butt
2 guajillo chiles (Add more if you like it really spicy.)
2 pasilla chiles
1 California chile
2 tbsp vinegar
1-2 tsp cumin seed
1 tbsp Mexican oregano
1/2 cinnamon stick
1/3 white onion
3-4 cloves garlic
1-2 chipotle chiles/3tbsp adobo sauce from can
3/4 can Jumex pineapple nectar (Enjoy the rest while you cook!)
5-6 rings of pineapple for the top
salt to taste

Watch instructional video to learn how to prepare this.

Gelatina de Cuadros

Calling all kids at heart! I don't care how old you are this is a recipe that everyone in the family can enjoy. Cesar eats these faster then I can make them. When he was a child this was a rare, very special treat. I think he's making up for all the years he didn't have any. I don't mind...anything to put a smile one his face. He works so hard and nothing makes me feel better than making a special treat for him.

Every family has a midnight snacker. At our house it is Aries. Every night he sleep walks to the kitchen to grab a little something to hold him over till morning. I think I can hear him now.....SHHHHH! I bet I can guess what he has snuck downstairs, of course one of these delicious treats. Tomorrow I'm sure I will find the evidence in the basement under one of the Luv sacs. Of course he has no memory of any of this. ( Right!) If only he could be a little neater when it comes to his midnight snacking. Anyways people, I think you get the point. These are some seriously tasty treats.

Enjoy!
See you in the kitchen,

Tina





7 oz package Mexican Lime Gelatina (add water kind)
7 oz package Mexican Orange Gelatina (add water kind )
7 oz package Mexican Rompope Gelatina (add milk kind)

For lime and orange flavors boil two cups water and add 2 cups ice per package.

Add 4 cups hot milk to Romepope mix.

Follow video instructions.

Polvorones

It's cookie time! Cookies are universal. Everybody has a favorite one. I'm guessing after you try these you may have a new favorite. I think these could possible be the easiest ones you ever make. The first time I made these I couldn't get over the fact that there were no eggs....Cookies with no eggs huh! Is that possible? I didn't know then but now I can atest that yes it is possible.

Polvorones are a very traditional authentic Mexican cookies. Mexicans everwhere love and enjoy them. I actually have a few different ways to make these. I will share the others in a later video.

Enjoy!

See you in the kitchen,

Tina






1 cup salted butter
1 cup confectioner sugar
1 tsp cinnamon
1/2 tsp salt
2 tsp vanilla
2 cups flour

TOPPING
1 1/2 cups confectioner sugar
1 tsp cinnamon

350 degrees for 15-18 minutes
Makes 2 dozen

These picture were sent in by viewer friend Maricela.

ENSALADA DE POLLO

Okay, I decided it was time to add something light to the menu. We all have different needs and I aim to please. This recipe is sure to quickly become a family favorite. Did you see Secily scarfing it down? I didn't pay her to do that. She absolutely loves it.! The best part is that you can eat as much as you want and not feel guilty at the end of the day. I have several other healthy dishes I plan to share in the near future so keep tuning in.

See you in the Kitchen,

Tina






2 chicken breasts (boiled in salted water and shredded)
One small head of lettuce
3-4 roma tomatoes
1 15oz can pinto beans (drained and rinsed)
1 1/2 cups cooked green beans
3 eggs
salt

DRESSING
1/2 cup non fat sour cream or crema ( use full fat if you like)
3/4 cup light mayonnaise
2 tbsp vinegar (or more if you like)
1-2 tsp chile piquin powder

Fried Ice Cream

This post was originally made for another website. Now that the post day has passed I am adding it over here at mine. Your kids will love you to death if you make this with them.

Have a great day!
See you in the kitchen,
Tina

SOPA DE LENTEJAS

Well, we did it! We made this delicious soup in the backyard. Cesar is very excited about this. Now he says we have one more thing we can make when we go camping. I must admit this was really fun. We laughed so much in the process of making this. I guess one thing I have learned is no matter what life throws at me I can find some humor in it. Did I mention the garage door spring broke and we had to fix that too? At our home things usually happen in threes so who knows whats next.

Enjoy the soup!

See you in the kitchen,

Tina




Large pot 3/4 full of water
1 1/2 cups Lentils
1lbs chorizo
2 cloves garlic
1/2 white onion (more if it's small)
2 serron chilies
5 roma tomatoes
generous handful of cilantro
salt to taste

Serve with toasted corn tortillas

CHURROS

Who doesn't love a Churro? Crispy on the outside and chewy goodness on the inside. I could sit and eat the whole batch all by myself. This is one of those recipes that everyone needs to know. Pretty much anyone can look in the cupboard and find everything they need to make these. No running off to the store needed for this recipe. While I was making this video something crazy happened. I'm lucky I didn't get hurt. I explain everything in the video. Enjoy this recipe.

See you in the kitchen!

Tina




DOUGH (STEP ONE)
2 eggs
1tsp Mexican vanilla
1/8 tsp nutmeg

HEAT TOGETHER (STEP TWO)
1 cup water
1/3 cup butter
2 tbsp brown sugar
1/2 tsp salt

ADD AFTER STEP 2
1 cup all purpose flour

1tsp orange zest

star tip (#20)
pastry bag
oil for frying

cinnamon sugar to sprinkle on top.
1/4 cup white sugar
1tsp cinnamon

ENFRIJOLADAS

Crazy name! Every time I write this word I think I spelled it wrong. Spanish words just make me crazy! I try so hard to speak and write Spanish and I just stink at it. Even though I do stink, I won't give up. I'm determined! So I know you will loves this recipe. Guess what the best part is.... None of us have ever got the rumbles in the tummy from it. I can't figure it out, I think it's cuz you blend the beans. No really, I don't know what it is, but we have never had gas after eating Enfrijoladas. Thank heavens for that! That was probably to much info, but hey, I say it how it is.

See you in the kitchen!

Tina



BEAN SAUCE
2 cans pinto beans ( in water no flavor added)
1/4 white onion
2 cloves garlic
6-8 epozote leaves
salt

1/3 white onion rings to fry sauce in.
Swish of oil

FILLING

1-1/2lb chorizo
1 bell pepper
1 poblano chile
1 serrano chile
1/3 white onion

18-20 white corn tortillas
oil for oil bath

TOP WITH
crema
lettuce
tomatoe
avacado
queso fresco
pickled jalepenos

CONCHAS

I have so many fond memories when I think about Conchas. Every time we go to visit our Family in Mexico my father in-law makes a special trip to the local Panaderia to purchase some of these sweet treats. I think the thing that makes it so special is that I know he really can't afford to. He just loves us so much that he scraps every peso he has together to buy some. Money has always been very tight for Cesar's family but for them to share even something as simple as Conchas with us is so special. I know it makes his dad so proud to do this for us. After having these a few times I new I needed to learn how to make them. Here is what I have come up with. I hope you enjoy this recipe and find a special way to incorporate making these into a family tradition.





DOUGH
3 tsp yeast
1/2 cup warm water
6 tbsp butter
1/2 cup milk
1 egg
1 tsp salt
1/2 tsp cinnamon
4 cups flour

TOPPING
2/3 cup white sugar
1 stick of butter
1 cup flour

Divide topping in half
1/2 tsp cinnamon
1 tsp vanilla

Sprinkle cinnamon sugar, white sugar or colored sugar over the top.

These photos were sent in by viewer friend Maricela.
If you want to share a photo of anything you make from this site, please send it and I will post it for everyone to see.

Tortilla Bowls

This is just a quick little video to show you how easy it is to make your own Tortilla Bowls. These can be used for sweet and savory dishes.

Enjoy!

See you in the Kitchen,

Tina

8 inch flour tortillas

Oil for frying

Cinnamon sugar for sweet version.

Salt for savory version.

PALETAS DE SANDIA CON CHILE Y LIMON

So I absolutely have a thing for Mexican Paletas. I will never forget one of my trips to Mexico when I discovered the Pina with chile ones. I know, call me crazy but I literally went to every little mercado in Cesar's village and bought them out. I think the people at the stores must have been thinking crazy gringa what is she going to do with all of those paletas? I ate them, every last one. I was a mean mom I didn't even want to share even one of them. Anyways, I decided I needed to crack the secret code to making these. Cesar says "I did it!" I hope you have fun making these and of course eating them. Try any jello flavor with these I know they are all yummy, I've tried just about every flavor combination.







1Tbsp butter
3/4 cup sugar
1/2 cup light corn syrup
1Tbsp lime juice
1 3oz package melon fusion Jello
1Tbsp chile pequin powder