Recipe Station

From Guacamole, Salsa, Roasted Corn, Enchiladas and Tamales… We didn't leave one popular dish out. These dishes are crafted from the finest cooks on earth and are specially formulated to marinate in flavor.

Which One Will You Try?

 

2-3 garlic cloves, peeled

3 ripe avocados, preferably the black-skinned Hass

1 small white onion (fresh knob onion) chopped

2 tablespoons fresh lime juice

hot fresh green chiles to taste, stems removed

2-3 tablespoons chopped fresh Mexican herbs

queso fresco and sliced radishes, for garnish

Get the full recipe at: The Latin Kitchen

Photo Source: Paul Elledge

Bring the flavors of Latin America home with Picadillo Tacos,

a blend of ground pork, golden raisins, stuffed olives, sweet red peppers and onions.

Stuffed into crispy corn tacos for a crunchy, sweet, salty and juicy treat,

they are easy to make (and easy to eat) any day of the week.

For The Full Recipe Please Visit: The Latin Kitchen 

Photo Source: Carolyng Gomes

Sometimes all it takes is a few simple ingredients stirred together with a bit of lime juice and salt.

Roasted corn, spicy black beans, tomato, and onion mixed with a bit of cilantro makes a perfect salsa for chips,

on top of a burger, or simply on its own.

Try It Out At: The Latin Kitchen

Photo Source: Carolyng Gomes

 

 

 

 

 

A combination of corn and Anaheim chiles are the perfect sweet and spicy filling for these tamales.

15 corn husks

3 3/4 cups sweet corn, cut from the cob or frozen if not in season
1/2 cup sugar

1/4 cup flour

4 teaspoons corn meal

3/4 cup butter

1 teaspoon baking powder

10 strips cheddar cheese

10 strips freshly cooked, skinned and seeded Anaheim chilies (canned, such as Ortega will work too)

1 cup sour cream

Recipe Instructions: The Latin Kitchen

 

 

 

 

 

Shrimp, squash, and potatoes make these enchiladas a delicious and hearty meal.

5 tomatillos, washed and casings removed

6 large Hatch chiles, roasted, peeled and seeded

1 garlic clove, roughly chopped

1/2 large onion

1/2 tablespoon plus1 quart water for boiling, plus 1/2 cup for salsa

1 tablespoon olive oil

3/4 pound medium shrimp, raw and peeled

3 gold Yukon Idaho Potatoes, washed and chopped in 1/2″ cubes

2 large Mexican squash, washed and chopped in 1/2″ cubes

2 radishes, sliced in matchsticks

For The Recipe Directions Please Visit: The Latin Kitchen 

Photo Source: Ericka Sanchez

Happy Cinco De Mayo Cooking!

Whatever recipe you try make sure to tell us which one was better or if you have a secrete remade you take to cook one of these delectable little treats let us know!

For another list of ideas to stir-up please visit: The Latin Kitchen 

Photo Source: Ana Sofia Pelaez