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Tostadas de Chile Verde con Pollo

I haven’t shared the news on the blog yet, but Chicano Eats won the 2017 Saveur Blog Award for “Best New Voice” People’s Choice! Thank you for taking the time to show your support for me and my work, I really appreciate each and everyone of you! Also, Congratulations to Kathryn, who was also nominated in the same category and received the Editors’ choice award! You can see a complete list of the rest of the winners here.

Over the weekend, I asked my Instagram followers wether they wanted a taco recipe or a tostada recipe and surprisingly, everyone chose tostadas! Tostadas are often overlooked and underrated, but they make for a quick dinner and always pair really well with a wet (or moist?) filling because they’re dry and crunchy. I really wanted to use this recipe for pollo verde that Billy made for these tacos a few weeks ago, so I tweaked the recipe a little bit, and the end result was so good. The sauce is a little spicy, a little smokey, and a little tart and comes together in about an hour aka perfect for a weeknight dinner.

I’m currently prepping for the blogs’ first birthday, so I have to keep it a little short today. I can’t wait to share the recipe I have in store for the celebration, so until then, have a great week! Nos vemos pronto.

Breakfast Tortas

This post is sponsored by the American Egg Board.

One of my favorite things to do in Mexico is grab a torta for breakfast. They’re quick, super affordable and easy to eat while you’re walking around el tianguis. At under $.20 each, eggs are also one of the most affordable sources of high-quality protein so they are a staple in my fridge along with chorizo for when I want an easy and filling breakfast! ? Did you know one large egg contains 6 grams of high-quality protein and nine essential amino acids, all for 70 calories? ? In honor of Hispanic Heritage Month, I teamed up with the American Egg Board to create this easy breakfast I grew up with!

For more flavorful and Latin-inspired recipes, visit IncredibleEgg.org and Incredible Egg’s Hispanic Heritage Month section and check them out on Facebook, Twitter, Instagram, Pinterest and YouTube.

Breakfast Tortas

Concha Bread Pudding

This post is sponsored by the American Egg Board.

One of the first cookbooks I ever bought was the Better Homes and Gardens New Cookbook. I cracked it open, and happened to land on the bread pudding recipe that I so proudly made for Billy. It was so buttery and so rich and I had swapped out the stale French bread for stale croissants, so you know it was an extra good time. I was flipping through the cookbook the other night and stumbled upon that same recipe and wondered to myself what an updated recipe would look like, so here we are.

Did you know the average American eats 276 eggs a year? Neither did I! Eggs are present in many of my favorite Mexican desserts; churros, empanadas, flan, and even capirotada, and this bread pudding is a tasty way to use them! In honor of Hispanic Heritage Month, which runs from September 15th through October 15th and celebrates the many influences and inspirations Hispanic and Latino communities contribute to the United States, I’m incorporating some of my favorite flavors and ingredients that were always found in my mom’s kitchen growing up.

While I was testing the recipe, I was wondering how it was all going to work; was it going to be too basic? Too sweet? But it all worked perfectly. The sugar topping on the conchas created a nice crust on the top, and the milk, eggs and condensed milk kept the bottom nice and moist. The pumpkin pie spice mix makes this dessert feel like a warm autumn hug.

If you have any spare time, I suggest whipping up a batch of homemade whipped cream (spiked with a little bit of rum of course), and treat yourself to whatever you’re currently binge watching on Netflix.

For more flavorful and Latin-inspired recipes, visit IncredibleEgg.org and check them out on Facebook, Twitter, Instagram, Pinterest and YouTube.

Concha Bread Pudding

Cajeta Chocoflan

I’m a few days late and a few dollars short, but it’s finally Fall!

It’s still 85 degrees here in SoCal, so lets crank up the AC for a few minutes and pretend the leaves outside are changing color.

Before we talk about the amazingness that is spiced pumpkin chocoflan, I wanted to share some quick resources for Mexico’s and Puerto Rico’s relief funds.

Mexico: Unicef, Save The Children, Cruz Roja Mexicana

Puerto Rico: United for Puerto Rico, Unicef, All Hands Volunteers

My heart hurts for everyone that was impacted by these natural disasters, and I encourage you to show your support whichever way you can.

Purchase my new cookbook Chicano Bakes:

I’m a sucker for all things pumpkin; pumpkin cheesecake, pumpkin pie, pumpkin ice cream and those amazing Trader Joes pumpkin jojo’s (that I just recently tried to finished a whole box of) and last year, Billy made this spiced chocolate pumpkin loaf that was so moist and chocolatey with just the right amount of spice and pumpkin and I mentioned to him that I wanted to see how it would hold up in a chocoflan.

If you don’t know what chocoflan is, it’s basically a cake that consists of two layers, chocolate cake as the bottom layer and flan as the top layer. Some people refer to it as the “impossible” cake because when you’re making it, you add the batter to the pan first and then pour in the flan mixture and during the baking process they switch places! It’s basically a magic trick you can eat.

Adding pumpkin to the cake makes it really moist, and if you’ve never had chocolate and pumpkin together, you’re in for a real treat. It’s such a great pairing that you might have never thought to combine. The recipe calls for pumpkin pie spice, and I strongly suggest you check out Billy’s homemade recipe for it so you don’t end up using store-bought pumpkin spice that tastes super artificial.

With all the work potlucks that are going to be popping up in the next few weeks, add this dessert to your repertoire and impress everyone at work!

I have a few fun recipes that I’ll be sharing next week. Till then, grab a fork and enjoy a slice of chocoflan drenched in cajeta, y nos vemos pronto.

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