Discover Latin Dishes and Wine Pairings

Boom Roasted Salsa

Author: Marisal

Ingredients

• 4 tomatoes, quartered
• 2 Vidalia onions, quartered
• 4 cloves garlic, peeled
• 1 serrano pepper, de-seeded
• ¼ cup olive oil
• 1 teaspoon salt
• ½ teaspoon cumin
• 1 teaspoon smoked paprika
• ½ bunch fresh cilantro, de-stemmed
• Juice of one fresh lime

Instructions

1. Line a rimmed baking sheet with foil. Arrange the oven rack about 5-6 inches below the broiler. Preheat broiler.
2. In a bowl, toss tomatoes, onion, garlic, and pepper with olive oil until thoroughly coated. Spread on a foil-lined baking sheet. Broil until soft and slightly charred, about 10-15 minutes.
3. Remove vegetables from oven and allow to cool about 10 minutes.
4. Transfer vegetables to a blender or food processor. Blend until chunky. Add salt, cumin, and smoked paprika. Pulse again. Add cilantro and lime juice. Blend until smooth, with some chunks for texture.
5. Add additional salt and lime juice to taste. Serve warm or chilled.

Mango Salsa

Author: Marisel Salazar

Ingredients

• 2 ripe mangos, peeled, and diced
• 1 red bell pepper, de-stemmed, de-seeded, and diced
• ⅓ red onion, finely chopped
• ½ to 1 jalapeño, de-stemmed, de-seeded, and minced
• ½ bunch fresh cilantro, de-stemmed and chopped
• Juice of 1 fresh lime
• Salt and pepper to taste

Instructions

1. In a large bowl, combine all the ingredients and mix well. Marinate for 10 minutes before serving.

Green Tomato Salsa

Author: Marisel Salazar

Ingredients

• 1 lb. un-ripened green tomatoes, quartered or 2 cans` diced green tomatoes
• ½ to 1 jalapeño or serrano pepper, destemmed, deseeded, and minced
• 3 garlic cloves
• ½ yellow onion, chopped
• ¼ cup olive oil
• 1 teaspoon salt
• 1 teaspoon cumin
• ¼ cup cilantro, destemmed
• Juice of one fresh lime

Instructions

1. Line a rimmed baking sheet with foil. Arrange oven rack about 5-6 inches below broiler. Preheat broiler.
2. In a bowl, toss tomatoes, pepper, garlic and onion with olive oil until thoroughly coated. Spread on foil-lined baking sheet. Broil until soft and slightly charred, about 5-10 minutes, flipping halfway through.
3. Remove vegetables from oven and allow to cool, about 10 minutes. Transfer vegetables to a blender or food processor. Blend until chunky. Add salt and cumin. Pulse again. Add cilantro and lime juice. Blend until smooth, with some chunks for texture.
4. Add additional salt and lime juice to taste. Serve warm or chilled.

Air Fryer Tortilla Chips

Author: Marisel Salazar

Ingredients

• 6 corn tortillas
• 1 tablespoon olive oil
• Salt to taste

Instructions

1. Preheat your air fryer to 350°F (175°C).
2. Stack the corn tortillas and cut them into wedges using a sharp knife or a pizza cutter.
3. In a bowl, drizzle the tortilla wedges with olive oil. Toss gently to coat, then sprinkle salt over the oiled tortillas and toss again.
4. Arrange the tortilla wedges in a single layer in the air fryer basket. Cook at 350°F (175°C) for 5-7 minutes, flipping halfway through, until golden and crispy.

Oven Baked Tortilla Chips

Author: Marisel Salazar

Ingredients

• 6 corn tortillas
• Vegetable oil
• Salt

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cut the corn tortillas into wedges.
3. In a bowl, drizzle the tortilla wedges with olive oil. Toss gently to coat, then sprinkle salt over the oiled tortillas and toss again.
4. Arrange the tortilla wedges in a single layer on a baking sheet. Bake for 12-15 minutes, flipping halfway through, until they are golden and crisp.
5. Immediately salt to taste.

Fried Tortilla Chips

Author: Marisel Salazar

Ingredients

• In a deep skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
• Cut the corn tortillas into wedges.
• Carefully add a small batch of tortilla wedges to the hot oil. Fry for about 1-2 minutes on each side, until they are golden and crispy. Use a slotted spoon to remove the chips and place them on a paper towel-lined plate.
• Immediately sprinkle salt over the hot fried chips.
• Allow the fried chips to cool slightly before serving.

Chorizo and Cotija Cheese Quiche

Author: Marisel Salazar

Ingredients

• Premade pie crust
• 1-2 tablespoons oil
• 1 cup crumbled chorizo
• 6 eggs
• ¾ cup milk or cream
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• 1½ tbsp smoked paprika
• ½ tsp cayenne pepper
• 3 tablespoons green onions
• 1 cup cheese like Manchego, cheddar, or mozzarella
• ½ cup crumbled cotija cheese for serving

Instructions

1. Preheat oven to 375F. Unroll pie crust and press into a 9″ pie plate, crimping the top edges if desired. Heat oil in a medium frying pan over a high heat, and fry chorizo for 4-5 mins until crisp. Transfer to a paper-towel lined plate, set aside to cool. Set the pan with the fat aside and leave to cool.
2. Whisk the eggs, cream together, season with salt, pepper, paprika, and cayenne, then stir in the green onions, cheese, and cooled chorizo.
3. Bake for 35-40 minutes until the center is completely set. Let cool for 5-10 minutes before slicing and serving with sprinkled cotija cheese.

PORTOBELLO MUSHROOM TOSTADA

Author: Marisel Salazar
Cuisine: Latin

Ingredients

• 2 tablespoons oil (olive, vegetable, or avocado oil)
• Tortillas (corn, flour, or almond-cassava alternative)
• 3 large portobello mushroom caps, stems and gills removed (see Recipe Notes)*
• Salt and pepper
• 1 can refried pinto or black beans
• 1 cup sour cream
• ½ teaspoon fresh lime juice
• 1-2 tablespoons chipotle in adobo sauce (canned)
• ½ teaspoons salt
• Toppings: Diced or sliced avocado, chopped red onion, fresh cilantro, lime wedges

Instructions

1. To make the tostadas, warm 1 tablespoon oil in a medium-sized skillet over medium high heat until hot and shimmering, but does not smoke. Toast tortilla for 30 seconds to a minute on each side or until golden brown and crisped. Set aside on paper towel-lined plate. Repeat with second tortilla.
2. Wipe portobellos clean with a damp paper towel. Remove the gills using a spoon. Thinly slice and season mushrooms with salt and pepper. Wipe pan used to cook tortillas with paper towel. Add 1-2 more tablespoons oil over medium heat and sauté mushrooms, stirring occasionally, until softened, 5-7 minutes. Remove from heat.
3. While portobellos are cooking, warm refried beans in the pan over medium heat. Stir occasionally with a wooden spoon so it does not burn, until soft and spreadable, about 5 minutes. Add 1 tablespoon of water to thin and hydrate the beans if necessary. Turn off heat.
4. To assemble tostadas, spread about 1-2 tablespoons refried beans on tostada using a rubber spatula. Top with 2-3 slices of portobellos. Top with avocado, chopped red onion, fresh cilantro, and serve with lime wedges.