History of Albondigas

Albondigas, which is the Spanish word for "meatballs", have a history that goes back to the Middle East. Arab cultures used to make seasoned meatballs, and the Spanish brought them to Spain during the Moorish occupation (8th to 15th century). The Spanish changed the dish by adding local spices and serving it in rich tomato-based sauces.

When the Spanish colonized the Americas, albondigas traveled to Mexico. There, they mixed in ingredients like chiles, herbs, and vegetables. In Mexican food, albondigas recipes are often served in a light but tasty broth with rice. They have a comforting and cozy feel. Albondigas are still a popular dish in many Latin American homes because they're hearty and filling.

If you like bold Mexican flavors of soups and stews then you have to try pork chili verde stew and chicken tortilla soup.

Ingredients

The ingredients for albondigas are easy to find in most grocery stores.

• Chorizo: Use the fresh uncooked type chorizo and not the dry cured one.
• Beef: I like to use lean ground beef but feel free to substitute ground turkey or chicken.
• Tomato: I prefer the diced tomato without any seasonings but you can switch this up to a fire roasted type or a spicy version like Rotel with chilies.
• Broth: Chicken broth or chicken stock will work for this dish. You can change up the flavor a bit with beef broth also.
• Rice: Some like to use uncooked rice but I prefer to use cooked rice or leftover rice. A medium grain variety is good.
• Vegetables: You can vary these a bit depending on what you have on hand. I like onion, carrot and celery but you can add sliced green beans, small chunks of potato or zucchini. If you use potato be sure to get the type with the waxy skin. Those hold up better in soups.
• Fresh Herbs: You can change up the flavors of the meatballs with some fresh mint, parsley, chives or fresh chopped cilantro.
• Other flavor ideas: Try some sliced jalapeños and limes on the side. Add 1 teaspoon chili powder or cayenne pepper to the soup broth for a spicy kick. Warm corn tortillas are also a nice side dish.

See the recipe card for quantities.

Step by step photos

Here are the step by step photos to make the meatballs and the soup broth.

• Step 1: Combine the beef, chorizo, egg, garlic, white rice, cilantro, cumin, oregano, salt and pepper in a large bowl.
• Step 2: Roll the meatball mixture in your hands to form a ball that is about 1 ounce. This should be about 1.25 to 1.5 inches in diameter. This will yield about 20 meatballs. I like to use a 1 tablespoon cookie scooper. You can brown them in a pan on medium heat or drop them in the soup broth raw.

• Step 3: Combine the chicken broth, onion, celery, tomatoes, carrot, cumin, oregano and cilantro in a large pot. Bring the pot to a boil and then lower the heat to simmer for 12 minutes.
• Step 4: Raise the heat to just boiling then drop in the meatballs. Bring the soup back to a boil after adding the meatballs. Add more salt and pepper to taste.

Variations and types of albondigas

Mexican Albondigas

• Chipotle Albondigas: These meatballs get a spicy kick from a smoky chipotle sauce.
• Albondigas en Salsa Verde: These meatballs are cooked in a tangy tomatillo and green chile sauce. Use the sauce from my pork chili verde recipe.

Spanish Albóndigas

• Albondigas en Salsa Española: Bake the meatballs from this recipe in the oven to an internal temperature of 160°F and serve with a rich tomato and white wine sauce. Use the sauce from my patatas bravas recipe.
• Albondigas en Salsa de Almendras: These juicy meatballs are cooked in a creamy almond sauce, inspired by Moorish cuisine.

Filipino Albondigas

• Misua with Meatballs: This soup-based dish features meatballs with misua noodles and patola (sponge gourd) in a clear broth.

Middle Eastern & Mediterranean Variations

• Kofta: These spiced meatballs or logs are made with lamb or beef and are often grilled or simmered in sauce.
• Greek Soutzoukakia: These traditional Greek meatballs are in a rich, cumin-spiced tomato sauce.

Equipment

Some basic kitchen items are all you need to make this albondigas soup recipe. Here is a list of items.

• Dutch oven or large soup pot for the broth.
• Frying pan to brown the meatballs in advance.
• Cookie scooper in a 1 tablespoon size to scoop the meatballs. A large spoon will also work fine if you don't have a scoop.
• Instant read thermometer to check the internal temperature of the meatballs.

FAQ

Related recipes

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with albondigas:

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Albondigas - Easy Mexican Meatball Soup

This hearty chicken broth and tomato soup with rice, chorizo and beef meatballswill surely satisfy the comfort food cravings.

Course Main dish

Cuisine Mexican

Keyword chicken soup, meatballs, Mexican food

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 1446kcal

Author Analida Braeger

Equipment

• 1 Large Soup Pot
• 1 Frying Pan
• 1 Cookie Scoop 1 tablespoon type
• 1 Instant Read Thermometer

Ingredients

For the Meatballs

• ½ lb Lean ground beef
• ½ lb Fresh chorizo casing removed
• 1 Egg beaten
• 2 cloves Garlic minced
• ½ cup White rice fully cooked
• ¼ cup Cillantro chopped
• 1 teaspoon Cumin ground
• ½ teaspoon Salt Kosher
• ¼ tsdp Black pepper ground

For the soup

• 6 cups Chicken broth
• ½ Onion diced
• 3 stalks Celery diced
• 1 Carrot diced, fine
• 14.5 oz Diced Tomatoes ( 1 can)
• ½ teaspoon Cumin ground
• 1 teaspoon Oregano dried
• ½ Cup Cilantro chopped
• 1 teaspoon Salt add to taste
• ½ teaspoon Pepper add to taste

Instructions

Prepare the meatballs:

• Combine the beef, chorizo, egg, garlic, rice, cilantro, cumin, oregano, salt and pepper in a large bowl.
• Roll the mixture in your hands to form a ball that is about 1 ounce. This should be about 1.25 to 1.5 inches in diameter. This will yield about 20 meatballs. I like to use a 1 tablespoon cookie scooper. 
• Set the meatballs aside on a tray. You can brown them in a pan on medium heat or drop them in the soup broth raw.

Prepare the soup:

• Combine the chicken broth, onion, celery, tomatoes, carrot, cumin, oregano and cilantro in a large soup pot.
• Bring the pot to a boil and then lower the heat to simmer for 12 minutes.
• Raise the heat to just boiling then drop in the meatballs. Bring the soup back to a boil after adding the meatballs.
• Add more salt and pepper to taste.

Notes

Ingredient Notes:

• Chorizo: Use the fresh uncooked type chorizo and not the dry cured one.
• Beef: I like to use lean ground beef but feel free to substitute ground turkey or chicken.
• Tomato: I prefer the diced tomato without any seasonings but you can switch this up to a fire roasted type or a spicy version like Rotel.
• Broth: Chicken broth or chicken stock will work for this dish. You can change up the flavor a bit with beef broth also.
• Rice: Some like to use uncooked rice but I prefer to use cooked rice or leftover rice. A medium grain variety is good.
• Vegetables: You can vary these a bit depending on what you have on hand. I like onion, carrot and celery but you can add sliced green beans, small chunks of potato or zucchini. If you use potato be sure to get the type with the waxy skin. Those hold up better in soups.
• Fresh Herbs: You can change up the flavors of the meatballs with some fresh mint, parsley, chives or fresh cilantro.
• Other flavor ideas: Try some sliced jalapeños and limes on the side. Add 1 teaspoon chili powder or cayenne pepper to the soup broth for a spicy kick. Warm corn tortillas are also a nice side dish.

FAQs:

How long can I store albondigas soup?

You can store the soup for 3-4 days in the refrigerator in a sealed container. Be sure to allow the soup completely cool before storing.

Can I freeze the soup?

Yes, you can freeze the soup and meatballs in an airtight container for 4-6 months.

Can I use uncooked rice in the meatballs?

I prefer to use cooked rice to shorten the cooking time of the meatballs.

Can I make the meatballs ahead of time?

Yes, you can make the meatballs and refrigerate until it you are ready to make the broth. The meatballs can be stored for up to 3 days in the refrigerator or frozen for up to 3 months. You can also make the broth in advance and store for up to 3 days in the refrigerator.

How can I prevent the meatballs from falling apart in the soup?

Be sure you mix them thoroughly with the egg before adding to the soup. You can also brown them in a pan in advance.

How do I know when the meatballs are done?

Cook them in the soup until they reach an internal temperature of 160°F.

 

Nutrition

Calories: 1446kcal | Carbohydrates: 144g | Protein: 103g | Fat: 52g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 492mg | Sodium: 9222mg | Potassium: 4292mg | Fiber: 17g | Sugar: 38g | Vitamin A: 15517IU | Vitamin C: 137mg | Calcium: 446mg | Iron: 22mg

Why is café de olla special?

Café de Olla is more than coffee - it's a tradition carried in clay pots over wood fires, a drink that smells like home before you take a sip. Piloncillo melts slowly into simmering water with cinnamon, star anise, and cloves, releasing warmth and a scent reminiscent of Christmas markets. Served sweet and spiced, each cup connects you to generations of Mexican kitchens where family gathered around one olla, sharing stories before breakfast.

What is café de olla?

Café de olla is a traditional Mexican coffee brewed with cinnamon, clove, star anise and piloncillo (unrefined cane sugar) in a large clay pot, or olla de barro. The process typically starts with boiling water in the olla, adding the spices, and the piloncillo until it dissolved. Ground dark roast coffee is then stirred in and steeped. If you don't have an olla de barro, a standard saucepan will work just fine.

This was inspired by my Vietnamese coconut coffee on this site, and pairs well with pastelitos de guava.

What is piloncillo?

Piloncillo is an unrefined whole cane sugar. It is made by boiling down sugarcane juice into a dense syrup and then molding it into cone or block shapes. The name "piloncillo" comes from the Spanish word for "little pylon" or "small cone," describing its shape. Piloncillo has a deep brown color and a rich, caramel-like flavor with earthy and molasses-like undertones. Piloncillo, also called panela in Colombia, is very similar to jaggery made in India, Sri Lanka, and South Asia.

If you don't have piloncillo, you can substitute it with dark brown sugar or molasses for a similar flavor profile, though the result won't be quite the same.

Ingredients

Here are the ingredients to make café de olla.

• Coffee: Use a medium to coarse grind in a dark roast or medium dark roast.
• PIloncillo: Use one 8 ounce portion. Substitute dark brown sugar or jaggery.
• Water: 8 cups of water.
• Cinnamon stick, star anise and cloves: These warm spices add a nice depth of flavor.
• See recipe card for quantities.

Instructions

Here are the steps to make café de olla in the traditional method. If you have a olla de barro be sure to use a heat diffuser and not place the clay vessel on an open flame. It is bit different from most brewed coffee but very simple.

• Step 1: Add the water to a saucepan and heat on medium. Add the cinnamon, star anise, cloves, and piloncillo.
• Step 2: Once the piloncillo has completely dissolved bring the water to a boil. Once it boils, turn off the heat and then add the coffee. Allow the coffee to steep for about 5-6 minutes.

• Step 3: Pour the coffee through a strainer and serve.
• Step 4: Optional: Pour into a French press, plunge the strainer, and serve.

Recipe Variations and Ingredient Notes

• Coffee: A medium roast Mexican blend works best; its nuttiness pairs perfectly with the spices.
• Cinnamon: Use Mexican canela if possible; it's milder and more floral than cassia cinnamon.
• Piloncillo: Traditional unrefined cane sugar that adds depth and molasses-like richness. Substitute with dark brown sugar or jaggery if unavailable.
• Citrus: Some regions add orange peel or lime peel for a subtle citrusy brightness that complements the spices. Add the peels during the simmering step.
• Chocolate: Add a small amount of Mexican chocolate (like Abuelita or Ibarra) to enhance the richness and create a mocha-like version.
• Alcohol: Add a splash of rum, Kahlúa, or tequila for a spiked café de olla.
• Iced café de olla: Let the brewed coffee cool, then strain and serve it over ice with a splash of milk for a refreshing summer treat.

Frequently Asked Questions

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Pairing

These are my favorite dishes to serve with café de olla:

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Cafe de Olla - Traditional Mexican Spiced Coffee

Café de olla is a traditional Mexican spiced coffee brewed with piloncillo, cinnamon, and cloves in a clay pot. It's sweet, aromatic, and deeply comforting - a centuries-old drink that captures the warmth of Mexican hospitality in every sip.

Course Beverage

Cuisine Mexican

Keyword coffee dessert, Mexican coffee, sweets

Prep Time 2 minutes minutes

Cook Time 10 minutes minutes

Total Time 12 minutes minutes

Servings 2 servings

Calories 416kcal

Author Analida Braeger

Ingredients

• 6 Cups Water
• 8 oz Piloncillo
• 2 Cinnamon sticks
• 2 Cloves
• 1 Star anise
• 6 tablespoon Coffee

Instructions

• Add the water to a saucepan and heat on medium. Add the cinnamon, star anise, cloves, and piloncillo.
• Once the piloncillo has completely dissolved bring the water to a boil. Once it boils, turn off the heat and then add the coffee. Allow the coffee to steep for about 5-6 minutes.
• Pour the coffee through a strainer serve.
• Optional: Pour into a French press, plunge the strainer and serve.

Nutrition

Calories: 416kcal | Carbohydrates: 100g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 37mg | Potassium: 46mg | Fiber: 2g | Sugar: 97g | Vitamin A: 12IU | Vitamin C: 0.2mg | Calcium: 94mg | Iron: 1mg

What are molletes?

Molletes are a traditional Mexican dish typically enjoyed for breakfast or as a snack. They consist of an open-faced sandwich made with bolillo rolls or telera bread, which is cut in half lengthwise, toasted, and topped with a spread of refried beans. If you can't find bolillo or telera bread a nice French bread or mini baguette will work nicely. Bolillo bread is very similar to baguette. Over the beans, a generous layer of melted cheese, usually Oaxaca or Chihuahua cheese, is added but you can use Monterey jack or cheddar. The dish is often garnished with fresh pico de gallo or other toppings like jalapeños, chorizo, or avocado slices. My daughter feasted on these each morning in Mexico City!

Ingredients

Here are the ingredients to make molletes along with my fresh pico de gallo to add on top after the cheese has melted.

• Refried beans: I typically use the canned pinto beans and "upgrade" them with some additional flavors.
• Rolls: The traditional Mexican rolls would be bolillo but you can use a small baguette or just about any small roll will work fine.
• Butter: Have the butter at room temperature to spread on the rolls before baking.
• Onion: I use a yellow onion to saute into the beans and a red onion for the pico de gallo.
• Broth: Use a little chicken broth in the refried beans for some added flavor. Tip: If you buy cooked roaster chickens at the grocery store, save the broth and freeze into cubes for small amounts needed for recipes like this. This saves you from opening a 32 oz broth container.
• Red wine vinegar: This adds a slightly different acidic flavor in addition to the lime juice in the pico de gallo.
• Fresh Cilantro: This adds a nice herbal hint of flavor to the salsa.
• Lime: Fresh squeezed lime juice is the main acid in the salsa.
• Garlic: Adds a little extra bite to the salsa and also added into the beans.
• Serrano: Use serrano peppers for more heat and jalapeño pepper for less heat in the pico de gallo.
• Olive oil: Saute the onion in this for the refried beans.
• Chili powder: This is an optional ingredient added to the salsa.
• Cumin: This adds a nice punch of flavor to the beans.
• Red onion: Raw red onions add a nice pungent kick to the salsa.

See recipe card for quantities.

Step by step photos:

• Step 1: Chop up the tomatoes, cilantro, peppers, garlic and onions. Squeeze the limes and measure out the chili powder and red wine vinegar. Don't use a food processor to save time, the texture will be too smooth and runny.
• Step 2: Add all the ingredients to a bowl and mix thoroughly. Drain off any excess liquid or use a slotted spoon to transfer to a serving bowl. Refrigerate until you are ready to serve.

• Step 3: Heat the olive oil on medium heat and add the onion and garlic. Sauté until translucent.
• Step 4: Add the beans, broth and cumin. Stir frequently until hot and then remove from the heat. Cover to keep warm.

• Step 5: Preheat the oven to 400°F. Slice the rolls lengthwise, place the cut side up and coat with butter on top. Place them on a baking tray and bake in the oven until crisp and golden brown around the edges.
• Step 6: Place about 2 tablespoons of beans on top of the bread and sprinkle with cheese. Bake them for another 2-3 minutes until the cheese has melted. Serve with pico de gallo on top.

Substitutions and Variations

While the classic version is delicious on its own, there are several variations of molletes to explore.

• Black Bean: Instead of traditional refried pinto beans, use black beans for a slightly earthier and heartier flavor. Simmer the beans in a pot with ½ cup water with the onions and garlic. Once soft drain off any excess water, add the broth and cumin then mash with an immersion blender. (Use pre-cooked canned black beans.)
• Lentil or Chickpea: Mashed lentils or chickpeas can be used in place of the beans. Follow the same steps above. (Use pre-cooked chickpeas or lentils.)
• Chorizo: Add crumbled, cooked chorizo sausage on top of the beans and cheese for a spicy and savory kick. This is one of my favorite toppings!
• Bacon: Crumbled crispy bacon adds a salty, smoky flavor that compliments the cheese and beans.
• Avocado: Sliced or mashed avocado adds creaminess and freshness, perfect as a topping or as a layer beneath the cheese.
• Egg Molletes: Top your molletes with a fried egg or scrambled eggs. The runny yolk adds richness and flavor. This great breakfast dish is even better with eggs!
• Chicken or Steak: Add shredded chicken or thinly sliced grilled steak to make the dish heartier and more filling.
• Queso Oaxaca or Queso Chihuahua: Instead of the typical melting cheeses like Monterey Jack or cheddar, use authentic Mexican cheeses like queso Oaxaca or queso Chihuahua, which melt beautifully.
• Cream Cheese or Ricotta: For a creamier texture, you can spread a layer of cream cheese or ricotta before adding the beans and toppings.
• Vegetarian: Load up on toppings like sautéed mushrooms, spinach, roasted peppers, or grilled vegetables.
• Sweet Molletes (Molletes Dulces): This sweet version uses the bread topped with butter, sugar, and sometimes cinnamon then it is baked until caramelized and crispy.

Storage

• Store the beans in an airtight container in the refrigerator for up to 4 days.
• Transfer the pico de gallo into an airtight glass or plastic container to keep it from absorbing other odors in the fridge. The salsa is best eaten fresh on the first day but it will last 2-3 days in the fridge but will not be as crisp.
• The rolls can be stored in a sealed container for 4-5 days at room temperature or frozen in freezer bags for up to 3 months.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with molletes:

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Molletes - Mexican Refried Bean and Cheese Sandwiches

A traditional Mexican breakfast open faced sandwich made with refried beans, cheese and pico de gallo.

Course Breakfast

Cuisine Mexican

Keyword beans and toast, latin food, Mexican breakfast

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 227kcal

Author Analida Braeger

Ingredients

Bread

• 3 Bolillo rolls sliced lengthwise, mini baguettes work nicely also
• 3 tablespoon Butter room temperature

Beans

• 1 16oz Refried beans
• 3 teaspoon Olive oil
• ½ Cup Onion minced
• 1 clove Garlic minced
• ½ teaspoon Cumin
• ¼ Cup Chicken broth

Pico de gallo

• 4 Roma tomatoes diced fine
• ½ Cup Red Onion diced fine
• 2 Serrano peppers cored, seeded, diced fine
• 1 teaspoon Red wine vinegar
• 2 tablespoon Lime juice fresh
• 3 tablespoon Cilantro chopped fine
• ¼ teaspoon Chili powder (optional)
• 1 clove Garlic (optional) minced
• 1 dash Sugar (optional) to taste

Instructions

Make the Pico de Gallo

• Chop up the tomatoes, cilantro, peppers, garlic and onions. Squeeze the limes and measure out the chili powder and red wine vinegar. Don't use a food processor to save time, the texture will be too smooth and runny.
• Add all the ingredients to a bowl and mix thoroughly. Drain off any excess liquid or use a slotted spoon to transfer to a serving bowl. Refrigerate until you are ready to serve.

Make the Beans and Toast

• Heat the olive oil on medium heat and add the onion and garlic. Sauté until translucent.
• Add the beans, broth and cumin. Stir frequently until hot and then remove from the heat. Cover to keep warm.
• Preheat the oven to 400°F. Slice the rolls lengthwise, place the cut side up and coat with butter on top. Place them on a baking tray and bake in the oven until crisp and golden brown around the edges.
• Place about 2 tablespoons of beans on top of the bread and sprinkle with cheese. Bake them for another 2-3 minutes until the cheese has melted. Serve with pico de gallo on top.

Notes

Air fryer instructions:
If you are making a small batch you can toast the bread in an air fryer, add beans, cheese and then melt the cheese. Set the temperature to 400°F and toast for 3 minutes until golden brown. Add the beans and cheese and air fry for another 3 minutes or until the cheese has melted.

Tips for great Pico de Gallo:
When making salsa with lime juice it’s recommended to use non-metal bowls (like glass, ceramic, or plastic) instead of metal bowls. Lime juice is highly acidic. If it comes into contact with certain metals, such as aluminum or copper, a chemical reaction can occur. This reaction can impart a metallic taste to the salsa, altering its flavor. Aluminum can oxidize when exposed to acid which may not only affect the taste but also dull the vibrant colors of the salsa, especially the bright reds of tomatoes.

Storage Tips:

• • Store the beans in an airtight container in the refrigerator for up to 4 days.

• • Transfer the pico de gallo into an airtight glass or plastic container to keep it from absorbing other odors in the fridge. The salsa is best eaten fresh on the first day but it will last 2-3 days in the fridge but will not be as crisp.

• • The rolls can be stored in a sealed container for 4-5 days at room temperature or frozen in freezer bags for up to 3 months.

Variations to try:

• Black Bean: Instead of traditional refried pinto beans, use black beans for a slightly earthier and heartier flavor. Simmer the beans in a pot with ½ cup water with the onions and garlic. Once soft drain off any excess water, add the broth and cumin then mash with an immersion blender. (Use pre-cooked canned black beans.)
• Lentil or Chickpea: Mashed lentils or chickpeas can be used in place of the beans. Follow the same steps above. (Use pre-cooked chickpeas or lentils.)
• Chorizo: Add crumbled, cooked chorizo sausage on top of the beans and cheese for a spicy and savory kick. This is one of my favorite toppings!
• Bacon: Crumbled crispy bacon adds a salty, smoky flavor that compliments the cheese and beans.
• Avocado: Sliced or mashed avocado adds creaminess and freshness, perfect as a topping or as a layer beneath the cheese.
• Egg Molletes: Top your molletes with a fried egg or scrambled eggs. The runny yolk adds richness and flavor. This great breakfast dish is even better with eggs!
• Chicken or Steak: Add shredded chicken or thinly sliced grilled steak to make the dish heartier and more filling.
• Queso Oaxaca or Queso Chihuahua: Instead of the typical melting cheeses like Monterey Jack or cheddar, use authentic Mexican cheeses like queso Oaxaca or queso Chihuahua, which melt beautifully.
• Cream Cheese or Ricotta: For a creamier texture, you can spread a layer of cream cheese or ricotta before adding the beans and toppings.
• Vegetarian: Load up on toppings like sautéed mushrooms, spinach, roasted peppers, or grilled vegetables.
• Sweet Molletes (Molletes Dulces): This sweet version uses the bread topped with butter, sugar, and sometimes cinnamon then it is baked until caramelized and crispy.

Nutrition

Calories: 227kcal | Carbohydrates: 24g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 317mg | Potassium: 280mg | Fiber: 3g | Sugar: 4g | Vitamin A: 873IU | Vitamin C: 16mg | Calcium: 55mg | Iron: 1mg

What is Pico de Gallo? (Origins and Flavor)

Pico de gallo also called salsa fresca or salsa cruda is traditional salsa you will find at almost every Mexican restaurant. It is a simple combination of the fresh tomatoes, white onions or red onion, lime juice, cilantro, and jalapeño or serrano peppers.

This dish dates back to pre-Hispanic times in Mexico and the name "pico de gallo" literally translates to "rooster's beak". Some say the pinching of the ingredients during the chopping resembles a bird's beak. Kinda funny! The Aztecs and Mayans prepared similar raw salsas from various ingredients that would eventually evolve into today's pico de gallo.

Pico de Gallo Ingredients

Find the freshest ingredients at your local market or farm stand.

• Tomatoes: I like to use Roma tomatoes, cherry tomatoes or any ripe red tomatoes will work. Use ripe but firm tomatoes for the best texture. Roma tomatoes work great, but vine-ripened slicers add juiciness.
• Onion: Use either red onion or white onion. These types of raw onions have a nice pungent kick. White onions are traditional for brightness; red onion adds a milder, slightly sweet flavor. Rinse if you want a milder onion bite.
• Fresh Cilantro: This adds a nice herbal hint of flavor. Fresh cilantro brings herbaceous brightness - omit only if you strongly dislike cilantro.
• Garlic: Optional, but I like to add this for a little more flavor.
• Chili: Use serrano peppers for more heat and jalapeño peppers for less heat.
• Chili Powder: This is an optional ingredient.
• Red Wine Vinegar: This adds a little different acidic flavor.
• Lime: Fresh-squeezed lime juice is the only way to go.
• Salt: Add to taste.

See recipe card for quantities.

Step-by-Step Instructions to Make Pico de Gallo

A couple of simple steps and you will have a fresh pico de gallo.

• Step 1: Chop up the tomatoes, cilantro, peppers and onions. Squeeze the limes and measure out the chili powder and red wine vinegar. Don't use a food processor to save time, the texture will be too smooth.
• Step 2: Add all the ingredients to a bowl and mix thoroughly. Drain off any excess liquid or use a slotted spoon to transfer to a serving bowl.

Hint: When making salsa with lime juice it's recommended to use non-metal bowls (like glass, ceramic, or plastic) instead of metal bowls. Lime juice is highly acidic. If it comes into contact with certain metals, such as aluminum or copper, a chemical reaction can occur. This reaction can impart a metallic taste to the salsa, altering its flavor. Aluminum can oxidize when exposed to acid which may not only affect the taste but also dull the vibrant colors of the salsa, especially the bright reds of tomatoes.

Substitutions and Variations

This traditional Mexican salsa can can be a starting point for some interesting flavor variations. Here are some you can experiment with.

• Fresh fruit pico de gallo: - Adding some mango or pineapple for an added sweetness to the salsa. This version pairs well with grilled fish or pork chops. Swap the tomato for watermelon for a refreshing summer salsa.
• Cucumber pico de gallo: - You can add cucumber or swap it for the tomato. Diced cucumbers are used to give the salsa a cool, crisp texture. It's a refreshing version perfect for light summer dishes or as a side to grilled meats.
• Corn pico de gallo: - Fresh sweet corn adds a nice flavor and color to the dish and it is great on tacos or dipping.
• Avocado pico de gallo: - Adding diced avocado makes this variation creamier and richer, similar to guacamole but with the chunkiness of pico de gallo.
• Spicy pico de gallo: - To increase the heat, you can add hotter peppers like habanero, cayenne, Thai chiles or even roasted chipotle peppers.
• Tomatillo pico de gallo: - Instead of tomatoes, tomatillos are used, giving a tangy and slightly sour edge to the salsa.
• Radish pico de gallo: - Diced radishes add a peppery crunch to the traditional ingredients. This version is common in some Mexican regions and goes well with tacos and grilled meats.
• Black bean pico de gallo: - Adding black beans makes the salsa heartier, and it can even be served as a light salad. This variation is filling and goes well with grilled meats or as a topping for burrito bowls and other Mexican food.
• Jícama pico de gallo: - Diced jícama (a crunchy root vegetable) adds a mild sweetness and crisp texture. It's often paired with citrus fruits or pineapple for a refreshing salsa.
• Mango Pico de Gallo: - Add diced mango for sweetness and tropical flair - perfect with fish tacos or grilled shrimp.
• Spicy Pineapple Pico: - Include pineapple and serrano chiles for sweet-heat excitement that pairs beautifully with grilled pork or chicken.

Storage

• Use an airtight container: Transfer the pico de gallo into an airtight glass or plastic container to keep it from absorbing other odors in the fridge.
• Cover tightly: If you don't have an airtight container, cover the bowl tightly with plastic wrap to prevent air exposure, which can lead to quicker spoilage.
• Keep it chilled: Store it in the refrigerator at all times, as it contains fresh ingredients that can spoil quickly at room temperature.
• Best consumed within 2-3 days: It is freshest on the day it's made, it can last for up to 2 or 3 days in the fridge. After that, the tomatoes may start to become mushy, and the cilantro will lose its flavor and texture.
• Stir before serving: The ingredients may release liquid as they sit. Give the salsa a good stir before serving to redistribute the flavors and drain excess liquid if needed.
• Do not freeze: This dish doesn't freeze well due to the high water content of tomatoes, onions, and other fresh ingredients. Freezing can cause the salsa to become watery and lose its crisp texture when thawed.

Tips for Great Pico De Gallo

• Balance Salt & Acid: Always taste before serving - a bit more lime or salt can elevate flavors dramatically.
• Drain Excess Juice: If your tomatoes are very juicy, drain a bit before mixing so the pico stays chunky.
• Rest Before Serving: Let it sit 10-15 minutes so the flavors meld - but serve fresh for the best texture.
• Make Ahead: This salsa keeps 1-2 days refrigerated in an airtight container. Avoid adding salt far ahead; add just before serving for the best brightness.

Related Recipes

Looking for other recipes like this? Try these:

Pairing

These are some of my favorite dishes to serve with pico de gallo. It pairs beautifully with arroz con pollo and adds a fresh, bright contrast to crispy tostones, Mexican street corn (elote), or authentic Mexican pork carnitas tacos. It's also delicious served with eggs for breakfast or alongside a traditional Mexican breakfast like molletes. Here are more below:

Frequently Asked Questions

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Pico de Gallo Recipe - Fresh, Flavorful Mexican Salsa with Lime & Cilantro

Fresh Pico de Gallo recipe - authentic Mexican salsa with juicy tomatoes, lime, cilantro & optional jalapeño. Perfect on tacos, grilled meats & snacks.

Course Appetizer

Cuisine Mexican

Keyword fresh salsa, fresh tomato salsa, Mexican food

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10 servings

Calories 10kcal

Author Analida Braeger

Ingredients

• 4 Roma tomatoes
• ½ Cup Red onion diced fine
• 2 Serrano peppers diced fine
• 1 teaspoon Red wine vinegar
• 2 tablespoon lime juice fresh
• 3 tablespoon Cilantro chopped fine
• ¼ teaspoon Chili powder (optional)
• 1 clove Garlic (optional) minced
• 1 dash Sugar (optional) to taste
• Salt to taste

Instructions

• Chop up the tomatoes, cilantro, peppers and onions. Squeeze the limes and measure out the chili powder and red wine vinegar.
• Add all the ingredients to a bowl and mix thoroughly. Drain off any excess liquid or use a slotted spoon to transfer to a serving bowl.

Notes

Tip: When making salsa with lime juice it's recommended to use non-metal bowls (like glass, ceramic, or plastic) instead of metal bowls. Lime juice is highly acidic. If it comes into contact with certain metals, such as aluminum or copper, a chemical reaction can occur. This reaction can impart a metallic taste to the salsa, altering its flavor. Aluminum can oxidize when exposed to acid which may not only affect the taste but also dull the vibrant colors of the salsa, especially the bright reds of tomatoes.

Nutrition

Calories: 10kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 242IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 0.1mg

This salsa is popular for its refreshing taste and versatility, making it a favorite in Mexican cuisine and beyond.

This was inspired by my blender salsa verde with mango on this site, and pairs well with these spicy pork tacos.

Ingredients

This salsa uses simple ingredients that most local markets should carry.

• Tomatillos - You will need 12-14 fresh tomatillos or about 1.5 pounds. Soak them in warm water and then remove the papery husks and stems.
• Medium white onion - This type of onion will add a bold pungent flavor to your salsa and is a bit stronger than yellow or sweet onions. You need that punch of flavor.
• Garlic - You have to have a couple garlic cloves, no need to explain why. Enjoy!
• Serrano peppers - This will bring a nice level of heat to the salsa. They range from 10,000 to 23,000 Scoville Heat Units. Their heat level is more intense than jalapeños but less than habaneros.
• Cilantro - This adds a herbaceous fresh flavor.
• Ripe Avocados - Try to find a really soft fresh avocado and it will add a nice creamy flavor and texture.
• Lime juice - Use the juice from 2-3 limes and more to taste. Do not use lime juice concentrate. Fresh lime juice is the best!
• Salt, sugar, olive oil - Add these to taste then serve with tortilla chips.

See recipe card for quantities.

Instructions

Here are the step by step photos to make a your salsa.

• Step 1: Place the tomatillos into a bowl of warm water in batches to remove the husks. Soak for a few minutes and the husk will be much easier to remove.
• Step 2: Slice the tomatillos into quarters and place into the bowl of food processor.

• Step 3: Pulse the raw tomatillos until you have a coarse puree.
• Step 4: Pour the tomatillos into a large serving bowl, add the remaining ingredients and stir to combine. Store in an airtight container after serving.

Hint: The tomatillos can have a slightly sticky surface below the husk. Soaking them in warm water before removing the husk removes the sticky residue.

Substitutions and Variations

Here are some ways to change up your tomatillo avocado salsa with extra heat, flavors and sweetness.

• Fruit - Add some diced mango, pineapple, peaches or nectarine for a sweet twist to your salsa.
• Spicy - Swap out the serrano chiles with habanero or Thai chiles to kick up the heat a notch from mild to hot salsa! Feel free to add a bit of honey to balance out the heat with some sweetness. A less spicy version can use jalapeños.
• Herbs and Vegetables - Adding in some fresh chopped mint or Thai basil brings another depth of flavor. Some diced cucumber is also a nice addition.

Equipment

• Food processor - You will need a model that has a least a 4 cup capacity or you may need to pulse the tomatillos in batches.
• Knives, cutting board - I like to use a chef's knife for most kitchen tasks.
• Serving bowl and serving spoons
• Airtight containers work nicely for storing the leftovers for up a 3 days.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with avocado tomatillo salsa:

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Easy Tomatillo Avocado Salsa Verde Recipe

This salsa is popular for its refreshing taste and versatility, making it a favorite in Mexican cuisine and beyond.

Course Appetizer/Snack

Cuisine Mexican

Keyword fresh salsa, quick recipe, tapas recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 50kcal

Author Analida Braeger

Equipment

• 1 Food Processor

Ingredients

• 12 Tomatillos fresh
• 1 White onion diced
• 2 cloves Garlic minced
• 2 Serrano chiles minced
• ½ Cup Cilantro fresh, chopped
• 1 Avocado diced
• 2 Limes juiced
• 1 teaspoon Olive oil extra virgin
• ½ tsp Salt add to taste
• ½ teaspoon Sugar add to taste

Instructions

•  Place the tomatillos into a bowl of warm water in batches to remove the husks. Soak for a few minutes and the husk will be much easier to remove.
• Slice the tomatillos into quarters and place into the bowl of food processor.
• Pulse the tomatillos in the food processor until you have a coarse puree.
• Pour the tomatillos into a large serving bowl, add the remaining ingredients and stir to combine. Add olive oil, salt and sugar to taste.

Nutrition

Calories: 50kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 99mg | Potassium: 206mg | Fiber: 2g | Sugar: 2g | Vitamin A: 123IU | Vitamin C: 10mg | Calcium: 12mg | Iron: 0.4mg

Feijoada is a traditional Brazilian stew, often considered the country's national dish. Feijoada is usually served with rice, collard greens and orange slices. The combination of the tender beans and meat, along with the accompaniments, creates a satisfying and comforting meal that's perfect for gatherings and special occasions. It's often enjoyed on weekends and during festive events in Brazil.
This was inspired by my Cuban style black beans on this site, and pairs well with these spicy pork tacos with red cabbage slaw.

Ingredients

This dish uses simple and easy to find ingredients. There are many variations and substitutions you can try to make this dish to your taste preferences.

• Beef broth and chicken broth: This adds a rich flavor to the stew. If you don't have both broths you can always use water.
• Pork shoulder aka pork butt: I like to use a boneless pork shoulder that comes prepackaged in a 2-4 pound package. Most full sized pork shoulders are about 6-9 pound so feel free to use one of those if you are making a big batch.
• Chorizo: Get the dried or cured type and not the fresh one that needs cooked.
• Black beans: Use dry beans and soak them overnight.
• Smoked sausage: Use your favorite sausage. I like to use beef sausage that you can find at most stores.
• Bacon: I like thick pieces so any good slab bacon works nicely.
• Onion: Dice this for the stew into fine pieces about ½ inch.
• Garlic: Mince the cloves.
• Seasonings: Bay leaf, salt and black pepper.

See recipe card for quantities.

Instructions

Here are the steps to make feijoada in your slow cooker.

• Step 1: Rinse and sort the beans. Place in a large bowl and add water to cover by 2 inches. Cover them and let them soak overnight. Drain and rinse the beans then add them to a sauce pan. Add water to the pan and cover them by 2 inches of water. Bring to a boil and boil for 15 minutes. Drain and rinse after boiling then set aside.
• Add the pork, bacon, chorizo, onion, garlic, bay leaf, salt, pepper, chicken broth, beef broth and water to a 6 quart slow cooker. Cover and cook on high for 2 hours.

• Step 3: Add the beans to the slow cooker.
• Step 4: Add the smoked sausage to the slow cooker. Cover and cook on low for 5-6 hours until the pork is fall apart tender. Serve with collard greens, orange slices and white rice.

Substitutions and Variations

There a lot of flavor variations and meats you can change to your taste preferences or what you can find at your local store.

• Carne seca: Dried beef also know as beef jerkey is a popular addition. Swap out 1 pound of the pork shoulder for dried beef.
• Brazilian style sausages: Exchange the smoked sausage for 1 pound of pre-cooked calabresa or paio sausage.
• Smoked ham hocks: Add in 2 smoked ham hocks or dices ham to change up the flavors.
• Aromatics: Toss is some fresh chopped cilantro or parsley before serving.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with feijoada:

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Feijoada - Brazilian Pork and Black Bean Stew

Feijoada is a traditional Brazilian stew, often considered the country's national dish. It's a hearty and flavorful dish that typically includes black beans cooked with pork, bacon and sausage.

Course Side Dish

Cuisine Brazilian

Keyword bean stew, Brazilian food, slow cooked stew

Prep Time 20 minutes minutes

Cook Time 7 hours hours

Soak time 12 hours hours

Total Time 19 hours hours 20 minutes minutes

Servings 6 servings

Calories 532kcal

Author Analida Braeger

Ingredients

• 8 oz Black beans dry, soaked overnight
• 2 lbs Pork shoulder boneless, cut into 1 inch cubes
• ½ lb Bacon diced
• 1 ¼ cup Onion diced
• 3 cloves Garlic
• 1 Bay leaf
• ¼ lb Chorizo dried type, diced
• ¾ teaspoon Salt
• ¾ teaspoon Black pepper
• 1 ½ Cups Chicken broth
• 1 Cup Water
• 8 oz Smoked sausage cut into ½ inch slices

Instructions

• Rinse and sort the beans. Place in a large bowl and add water to cover by 2 inches. Cover them and let them soak overnight.
• Drain and rinse the beans then add them to a sauce pan. Add water to the pan and cover them by 2 inches of water. Bring to a boil and boil for 15 minutes. Drain and rinse after boiling then set aside.
• Add the pork, bacon, chorizo, onion, garlic, bay leaf, salt, pepper, chicken broth, beef broth and water to a 6 quart slow cooker.
• Cover and cook on high for 2 hours.
• Add the beans and smoked sausage. Stir to combine. Set the heat to low and cook covered on low for 5-6 hours until the pork is fall apart tender. Serve with collard greens, orange slices and white rice.

Notes

Instant Pot instructions:

Step 1: Rinse and sort the beans. Place in a large bowl and add water to cover by 2 inches. Cover them and let them soak overnight. Drain and rinse the beans then add them to a sauce pan. Add water to the pan and cover them by 2 inches of water. Bring to a boil and boil for 15 minutes. Drain and rinse after boiling then set aside.

Step 2: Add the pork, bacon, chorizo, onion, garlic, bay leaf, salt, pepper, chicken broth, beef broth and water to the instant pot. 

Step 3: Close lid and pressure valve. Cook on high pressure for 35 minutes.
Step 4: Allow the pressure to naturally release for 10 minutes before doing a quick release.
Step 5:  Add the beans and smoked sausage to the instant pot. Remove the pressure lid and use a slow cooker lid. Set the Instant pot to slow cook mode and simmer until the pork is very tender.   

Variations:

• Carne seca: Dried beef also know as beef jerkey is a popular addition. Swap out 1 pound of the pork shoulder for dried beef.
• Brazilian style sausages: Exchange the smoked sausage for 1 pound of pre-cooked calabresa or paio sausage.
• Smoked ham hocks: Add in 2 smoked ham hocks or dices ham to change up the flavors.
• Aromatics: Toss is some fresh chopped cilantro or parsley before serving.

 

Nutrition

Calories: 532kcal | Carbohydrates: 14g | Protein: 35g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.05g | Cholesterol: 127mg | Sodium: 1.154mg | Potassium: 664mg | Fiber: 4g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 3mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

You will likely find this drink offered on cocktail menus all over Latin America and it is very popular in Mexico city. Most order this as an after-dinner drink so feel free to use decaffeinated espresso when you make it at home if you are concerned about too much caffeine before bed. You can make this drink two ways. Shaken as shown above on the left or poured over the ice in layers shown on the right.

Ingredients

This drink is so simple, it has 2 ingredients!

• Licor 43: This sweet smooth Spanish liqueur also called cuarenta y tres has notes of vanilla, citrus and some herbs. It does not taste like a coffee liqueur like Kahlua. The recipe calls for an equal ratio of espresso to Licor 43.
• Espresso: You can use regular ground coffee but espresso coffee is a bit different. The beans used for espresso are generally roasted to a dark or medium-dark level. This darker roast brings out rich, bold flavors and caramelizes the sugars in the beans, resulting in a fuller-bodied and slightly bitter taste profile. This bitter taste balances out the sweetness of the Licor 43. Feel free to use decaffeinated coffee for a late night carajillo.
• Optional: Add a few coffee beans on top of the foam. Try a twist of orange peel or lemon lemon peel to the finished drink.

See recipe card for quantities.

Equipment

• Rocks glass: Also known as a low-ball glass or old fashioned glass. This is a glass every home bar needs to have on hand.
• Cocktail shaker: These come in a variety of sizes and types. This allows for rapid cooling of the drink and I like the type with holes in the lid that holds back the ice while pouring.
• Espresso machine: You can use a fancy counter top model or get a simple moka pot for stove top use. A French press also works well with espresso coffee. You can also make strong coffee in your current coffee maker. There is no need to get too extravagant.
• Ice cube molds: I like very large, and I mean large ice cubes in a rocks glass. One BIG cube works nicely and looks really interesting. Buy a set of large ice cube molds for your next cocktail night and you will thank me.

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Carajillo:

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Carajillo - Mexican Espresso Cocktail Recipe

A bitter sweet combination espresso and Licor 43 that makes a great after dinner drink.

Course Drinks

Cuisine Mexican

Keyword coffee cocktail, digestif, espresso cocktail

Prep Time 2 minutes minutes

Total Time 2 minutes minutes

Servings 1 serving

Calories 136kcal

Author Analida Braeger

Ingredients

• 2 oz Licor 43
• 2 oz espresso cooled

Instructions

Shaken Method - Foamy on Top

• Fill a cocktail shaker with ice and add the Licor 43 and the espresso.
• Shake vigorously for about 30 seconds and pour over a rocks glass with ice.

Poured Method - Two Layered

• Add a large ice cube to a rocks glass and pour the Licor 43 over the cube.
• Take a spoon and slowly pour the espresso over the back of the spoon onto the ice cube trying keep it from mixing into the Licor 43.
• Seve and enjoy! ¡Salud!

Nutrition

Calories: 136kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 66mg | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg

What is a tagine?

For those who are not familiar with the term, a tagine is a two part clay pot cooking vessel common throughout North Africa. The bottom part is a shallow earthenware pot or bowl, and the top is a tapered rounded conical lid topped by a knob which in turn is vented at the top. The clay allows for a slow cooking method which infuses the slow-cooked lamb with fabulous flavors. There are various styles, from simple solid colors, to beautifully embellished models.

Tagine history

The tagine was developed centuries ago as a portable oven, and was first used by nomadic tribes. As far as how old it is...  well, it was mentioned in One Thousand and One Nights. A tagine-like vessel was also used in the times of the Roman Empire. The tagine has evolved over the centuries, and no two recipes are alike. For example, some tagines include prunes, dates, olives or preserved lemon, and sometimes a combination of all of them. Apricots, as in this recipe are also popular.

How to use and cure a tagine:

Two words of warning: to use your tagine vessel on a gas stove top, you will need a metal plate (see above) on which to rest the shallow base. This piece is necessary to prevent the bowl from breaking. Normally, this is sold separately and I have a link below in the equipment section to order on Amazon.

The other advice, is to cure your tagine before cooking in it for the first time. To cure your new tagine, submerge the base and lid in water for 24 hours. Remove it from the water, dry it off with a towel and then rub olive oil by hand on the inside of the base and lid. Place the tagine in a cold oven and set to 225°F for 2 hours and then turn off and let the oven cool completely. The heat will dry out the water and draw in the olive oil to season the clay vessel. Always wash the tagine by hand and do not soak in soapy water.

Tips for a perfect lamb tagine

• Make sure you slice the potatoes super thin. If you have a mandolin, that is the best option. I love my Oxo mandolin for this task. If not, use your sharpest knife.  Potato slices are added in the last 30 minutes. The photo above shows the tagine dish just before I added the potato slices.
• Do not skip the marinating step. This is really important in order to allow all the flavors to penetrate the lamb.
• Now, if you do not have a tagine dish, and do not want to invest in one, you can prepare this recipe in a slow cooker, a large Dutch oven, or even a braising pan. The trick is to cook it nice and slow.

Here are the step by step photos:

• Step 1: Gather all your ingredients and this means, chopped, measured, sliced and have them all ready. This is key to making this dish.
• Step 2: Add the spice mixture to marinate the lamb pieces. Combine the olive oil, minced garlic cloves, salt, cracked pepper, cinnamon, ground coriander, paprika and ground ginger. Mix this thoroughly by hand into the meat and refrigerate for 3 hours or overnight if you wish.

• Step 3: Place the onions in the tagine base and sprinke with a little dusting of salt to sweat them down for 20 minutes until soft on medium heat.
• Step 4: Add the diced lamb. Break up any pieces that are stuck together. Stir and cook while browning the lamb for 20 minutes.

• Step 5: In a bowl whisk together the vegetable broth, corn starch and tomato paste until well combined.
• Step 6: Add the broth mixture to the tagine.

• Step 7: Add the saffron threads to the tagine.
• Step 8: Lay in the cardamom pods wrapped and tied in a cheesecloth to the tagine.

• Step 9: Sprinkle in the dried sweet apricots.
• Step 10: Add the pistachios then cover and cook on low heat for 1 hour.

• Step 11: Add the sliced potato in concentric circles to cover the simmering meat. Cover and cook another 30 minutes until the potatoes are soft. Feel free to ladle out and excess liquid during the cooking process. Set this liquid aside and keep it warm to serve later on the side. Delicious!
• Step 12: Sprinkle with the chopped parsley and serve.

In my traditional lamb tagine recipe with apricots, these add a lovely sweet accent and texture to the dish. The pistachios add a bit of a crunch. This recipe is a true fusion of flavors, and textures. Parsley adds a punch of color, and herbal tones as well. While cooking the tagine, my house smelled wonderful. Three hours after finishing dinner we could still smell the amazing aromas.

Variations and Substitutions

1. Spices: Experiment with different spice blends to give your tagine a unique flavor profile. This recipe includes coriander, paprika, ginger, and saffron. You can also add a pinch of cloves, cumin, ras el hanout, cinnamon stick, nutmeg, or allspice for extra depth.
2. Fruits and Vegetables: While this classic tagine includes onions, potatoes you can also add other dried fruits or vegetables to suit your preference. Try adding carrots, sweet potatoes, bell peppers, zucchini, lemon zest, dried dates, prunes, or eggplant for additional flavor and texture. If you want to exchange the potatoes for another starch you can serve with couscous or sweet potatoes. If you leave out the potatoes this will also shorten the cooking time at the end.
3. Fresh herbs: Fresh herbs like cilantro or mint can brighten up the dish and add a burst of freshness. Add them towards the end of cooking or use them as a garnish before serving.
4. Nuts: Toasted almonds, pine nuts, or walnuts can be used instead of pistachios.
5. Sweetness: Adjust the sweetness level by adding more or less dried fruits, honey, or sugar according to your taste preferences.
6. Liquid: Traditional tagines are often cooked with a small amount of water, but you can experiment by adding a small amount of other liquids like chicken broth or chicken stock, lemon juice, orange juice, or even wine for added complexity. I like to use vegetable broth.
7. Meat: You can exchange the lamb stew meat for chicken, beef, or even goat. Adjust the cooking time accordingly based on the type of meat you choose.
8. Serve with: Traditionally, tagine is served with couscous, but you can also serve it with rice, quinoa, or crusty bread to soak up the flavorful sauce.

Frequently Asked Questions:

Equipment

You will need a tagine which you can purchase on Amazon. I love this one by Le Creuset which comes in many colors. If you have a gas stove you will need to use a metal heat diffuser.

Other Moroccan recipes to try:

If you want to try your hand at another tagine recipe, check out my Moroccan chicken tagine or Moroccan saffron chicken. One of my favorite healthy vegetarian recipes is vegetable tagine. Easy and delicious.

Another Moroccan dish you might also like is this hearty Harira which is  Moroccan chickpea and lentil soup.

And let's not forget Moroccan country bread.

Bon Apetit! 

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Traditional Lamb Tagine with Apricots

This recipe for traditional Moroccan lamb tagine with apricots is perfect to feed a large crowd. In essence it's a stew that is cooked slowly in a tagine dish. The flavors of aromatic spices will fill your house with a wonderful aroma. Apricots and pistachios add a wonderful texture contrast.

Course Main dish

Cuisine Moroccan

Keyword crock pot, easy ethnic food, exotic food, lamb recipes, slow cooker, tagine recipe

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 8 servings

Calories 275kcal

Author Analida Braeger

Ingredients

Seasoning for marinade

• 2 tablespoon olive oil
• 3 cloves garlic minced
• 3 teaspoon Kosher salt
• ½ teaspoon cracked pepper
• 1 ½ teaspoon cinnamon
• 2 teaspoon coriander ground
• 2 teaspoon paprika
• 1 teaspoon ginger ground

Remaining ingredients

• 3 lbs lamb shoulder or leg cubed into 1" pieces
• 1 onion large, sliced
• 1 cup vegetable broth
• 10 saffron threads
• 2 tablespoon tomato paste
• 2 teaspoon cornstarch
• 4 cardamom pods
• 2 tablespoon parsley chopped
• 10 dried apricot slices cut in half
• 3 tablespoon pistachios shelled
• 2 baking potatoes sliced thin

Instructions

For the seasoning and marinating the lamb

• In a small bowl mix together all the spices.

  Place the cut up lamb in a glass dish, and drizzle with the olive oil. Mix in thoroughly with your hands.
• Evenly sprinkle with the spice mixture, and again, mix thoroughly with your hands. 

  Place in the refrigerator for 3 hours or overnight. 

To prepare the lamb.

• Place the onions on the bottom of the tagine dish, and sprinkle with salt. Sweat them down for about 20 minutes on medium.
• Slowly, add the meat, and break up any pieces that are stuck together.
• Cook for about 20 minutes, uncovered, and stirring often. 
• In a bowl, whisk together the broth, tomato paste, and cornstarch, and add to the meat. Add the saffron to the tagine. Stir to combine.
• Wrap the cardamom pods in a piece of cheesecloth and tie with a piece of twine. Add to the meat and broth mixture. 
• Stir in the apricots and pistachios.
• Cover, and cook for 1 hour on low.  Feel free to ladle out and excess liquid, keep it warm and save for later when serving.
•  Line with the potatoes forming concentric circles over the simmering lamb.
• Cover again, and cook for an additional 30 minutes, or until the potatoes are soft.  Sprinkle the parsley on top.

Notes

Do I have to prepare my new tagine before I cook with it?

Yes, you need to cure the tagine before you use it the first time.  Soak the tagine  submerged in water for 24 hours. Remove it from the water, dry it off with a towel and then rub olive oil by hand on the inside of the base and lid. Place the tagine in a cold oven and set to 225°F for 2 hours and then turn off and let the oven cool completely. The heat will dry out the water and draw in the olive oil to season the clay vessel. Always wash the tagine by hand and do not soak in soapy water.

Can I place my tagine right on my stove?

If you have an electric or non-flame type stove, yes place it on the burner. If you have a gas stove you need to place it on a metal heat diffuser.

How long can I store my lamb tagine?

Once the stew has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.

Can I freeze the leftover tagine?

Yes, you must completely cool the stew before freezing. Store in airtight containers for up to one month. Remove the potatoes before freezing. Those will have an unpleasant texture when thawed.

What do I serve with my lamb tagine?

Traditionally you would serve couscous. You could also serve tabouleh, parsley salad, basmati rice or pita bead.

Can I make this dish in a slow cooker?

Yes, marinate all the meat for at least three hours then add all the ingredients except the potatoes and parsley to the slow cooker and heat on high. Once the meat is tender in about 2 hours add the potatoes and parsley to the top in layers and continue cooking on high until the potatoes are tender. Check them with a fork.

Can I make this recipe in an instant pot?

You can use the slow cooker mode and use the slow cooker method above. Be sure you set the vent to open, press the slow cook button and set on high. You will need to add about 30 minutes to the cook time compared to a slow cooker on high.

How do I make this in a Dutch oven or braising pan?

Sauté the onions in the pan on medium heat, add the meat and brown it. Add the rest of the ingredients except the potatoes and parsley. Place in a 300°F oven for 1 hour covered or unit the lamb is tender. Check the liquid level after 30 minutes and add water if needed. The lamb should be simmering in liquid. When the lamb is tender, add the potatoes in a layer to the top and place back in the oven until they are tender.

Nutrition

Calories: 275kcal | Carbohydrates: 21g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 1101mg | Potassium: 776mg | Fiber: 2g | Sugar: 7g | Vitamin A: 870IU | Vitamin C: 7.8mg | Calcium: 48mg | Iron: 3.3mg

This was inspired by my habichuelas guisadas or Puerto Rican stewed beans on this site, and pairs well with these coffee jerk seasoned pork chops.

Frijoles Charros Background

Frijoles charros, also known as Mexican cowboy beans, are a traditional Mexican dish that originated in northern Mexico. The name "charro" refers to Mexican horsemen or Mexican cowboys, indicating the dish's rustic roots.

The dish typically consists of pinto beans cooked with onions, garlic, tomatoes, chili peppers, and various other ingredients such as bacon, chorizo, or ham. Additional seasonings like cumin, oregano, and cilantro are often used to enhance the flavor. Frijoles charros are known for their rich, hearty taste and spicy kick, making them a popular side dish or main course in Mexican cuisine. These Mexican charro beans are very different from refried beans you find in most Mexican restaurants.

The preparation method can vary widely depending on regional preferences and family recipes, but the essence of frijoles charros lies in their savory combination of beans, meats, and spices. They a perfect side dish and are often served alongside rice, warm tortillas, or as a filling for tacos or burritos. Serve these for your next Cinco de Mayo party and your guests will be asking for the recipe!

Ingredients

To make frijoles charros, you'll typically need a combination of beans, meats, aromatics, and spices. Here's a breakdown of the common ingredients used to prepare this flavorful dish below.

• Meats: Frijoles charros often include meats for added flavor and texture. Common options include bacon, fresh chorizo (Mexican sausage), ham, carne asada or diced pork. You can use one type of meat or a combination, depending on your preference.
• Chicken stock: Liquid is needed to cook the beans and create a flavorful base for the dish. You can use cups of water, chicken stock, or beef broth for added richness.
• Beans: The primary ingredient in frijoles charros is beans. Pinto beans are traditional, but you can also use other varieties such as black beans, frijoles bayos or kidney beans. You can use either dried beans (which need to be soaked before cooking) or canned beans for convenience. I prefer canned cooked beans.
• Aromatics: Onions and garlic are essential aromatics that provide flavor depth to frijoles charros.
• Chile Peppers: I like to use a dried ancho chile and chipotle peppers in adobo sauce. Feel free to include fresh diced peppers, such as jalapeños or serranos. You can adjust the amount of chile peppers based on your spice tolerance.
• Spices and Seasonings: The seasonings used in frijoles charros include cumin, dried oregano, bay leaves and salt. You may also want to try smoked paprika, black pepper, chili powder or cayenne pepper. I also add some apple cider vinegar.
• Optional Ingredients: Depending on personal preference and regional variations, other ingredients like beer, cilantro, or Worcestershire sauce may be included to customize the flavor. Using beer as the liquid would make the dish known as borracho beans, frijoles borrachos or drunken beans.

See recipe card for quantities.

Step by step photos

Here the visual steps to make frijoles charros.

• Step 1: Toast the dried ancho chile in a pan until it is crispy. Flip it frequently and be careful not to burn the chile. Let it cool and then mince it.
• Step 2: Cook the chorizo and bacon on medium heat until the fat is rendered then pour off half of the fat.

• Step 3: Add the onion and garlic.
• Step 4: Cook until the onion is translucent stirring frequently.

• Step 5: Add the oregano, cumin, ancho chile, bay leaves, chipotle, salt, beans vinegar and chicken stock.
• Step 6: Stir to combine and simmer on low for 45 minutes to 1 hour covered.

Hint: Simmer Slowly. Allow the beans to simmer gently until they are tender and the flavors have melded together. Avoid boiling vigorously, as this can cause the beans to break apart.

Variations and Substitutions

Frijoles charros are versatile, allowing for various substitutions and adaptations based on personal taste preferences or ingredient availability. Here are some common variations and substitutions:

1. Beans: While pinto beans are traditional, you can use other types of beans such as black beans, kidney beans, or navy beans. Each type will impart a slightly different flavor and texture to the dish.
2. Meats: Bacon and chorizo are common choices, but you can use other meats like ham, sausage, slices of hot dogs or even shredded chicken. Vegetarian versions can omit the meat altogether or use meat substitutes like vegetarian chorizo or smoked tofu for a similar flavor.
3. Vegetables: Onions and garlic are staples, but you can add other vegetables such as bell peppers, serrano peppers, jalapeños, rotel tomatoes or corn for added flavor and texture.
4. Spices: Customize the spice level by adjusting the amount of chili peppers or using different types of chili peppers. Additionally, experiment with spices like paprika, or smoked paprika to enhance the flavor profile.
5. Liquid: While water or chicken broth is typically used to cook the beans, you can add additional flavor by using beer, pork broth, or beef broth.
6. Herbs: Fresh herbs like cilantro or dried herbs like oregano can be added for additional flavor. You can also experiment with herbs like thyme or bay leaves.
7. Sweetness: A touch of sweetness can balance out the flavors. Some recipes incorporate a small amount of sugar or sweet ingredients like molasses or brown sugar.
8. Toppings: Serve frijoles charros with toppings like chopped fresh cilantro, diced onions, shredded cheese, queso fresco, sour cream, cilantro lime crema or avocado slices for added flavor and freshness.

By experimenting with different ingredients and flavors, you can create a frijoles charros recipe that suits your taste preferences and dietary needs. Feel free to get creative and make the dish your own! Buen provecho!

Equipment

To make frijoles charros, you don't need any specialized equipment beyond basic kitchen tools. Here's a list of equipment you might find helpful:

1. Large Pot or Dutch Oven: A large, heavy-bottomed pot or Dutch oven is essential for cooking the beans and other ingredients together. It should be able to accommodate the volume of beans and liquid needed for the recipe.
2. Cutting Board and Knife: You'll need these for chopping onion, chili peppers, and any other vegetables or meats you're using in the dish.
3. Wooden Spoon or Spatula: Use this to stir the beans and other ingredients as they cook.
4. Colander: If you're using dried beans, you'll need a colander to rinse them after soaking. Pour canned bean in the colander and rinse them before adding to the pot.
5. Measuring Cups and Spoons: These are useful for accurately measuring ingredients like beans, broth, and spices.
6. Can Opener: If you're using canned beans a can opener will be necessary to open the cans.
7. Optional: Immersion Blender or Potato Masher: If you prefer a creamier consistency, you can use an immersion blender or potato masher to partially blend or mash some of the beans once they're cooked.

Overall, frijoles charros can be made with basic kitchen equipment that you likely already have on hand. Adjustments can be made based on your preferred cooking methods and the tools available to you.

Storage

To store frijoles charros properly and maintain their freshness and flavor, follow these guidelines:

1. Cooling Down: Allow the frijoles charros to cool to room temperature before storing them. This helps prevent condensation from forming in the storage container, which can lead to spoilage.
2. Refrigeration: Transfer the cooled frijoles charros to an airtight container or a sealable plastic bag. Store them in the refrigerator. They can typically last for up to 3 to 4 days when refrigerated.
3. Freezing: If you want to store frijoles charros for a longer period, consider freezing them. Place the cooled beans in a freezer-safe container or heavy-duty freezer bag, removing as much air as possible before sealing. Properly stored, frijoles charros can last in the freezer for up to 2 to 3 months.
4. Portioning: If you're freezing the beans, consider portioning them into smaller containers or freezer bags before freezing. This makes it easier to thaw only the amount you need without having to defrost the entire batch.
5. Thawing: When you're ready to enjoy the frijoles charros, thaw them overnight in the refrigerator if frozen. Alternatively, you can reheat them directly from frozen on the stovetop or in the microwave, stirring occasionally until heated through.
6. Reheating: Reheat the frijoles charros gently over low to medium heat on the stovetop, stirring occasionally to prevent sticking or burning. You can also reheat them in the microwave, covering the container with a microwave-safe lid or vented plastic wrap to prevent splattering.
7. Check for Freshness: Before consuming reheated frijoles charros, always check for any signs of spoilage, such as off odors or mold growth. If the beans appear or smell unusual, discard them to prevent foodborne illness.

By following these storage guidelines, you can enjoy delicious frijoles charros even days after they're initially cooked, whether you choose to refrigerate or freeze them.

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Frijoles Charros - Mexican Beans with Chorizo

Discover the rich and hearty flavors of frijoles charros, a traditional Mexican dish packed with savory and smoky notes.

Course Side Dish

Cuisine Mexican

Keyword pinto bean recipe, sausage and beans, spicy beans

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Calories 292kcal

Author Analida Braeger

Ingredients

• 6 oz Mexican chorizo fresh, uncooked
• 2 slices Bacon smoked, diced
• 1 Onion medium, diced
• 2 cloves Garlic crushed
• 1 teaspoon Oregano
• ½ teaspoon Cumin ground
• 1 Ancho chile toasted, stemmed, seeded, minced
• 2 Bay leaves whole
• 1 teaspoon Chipotle chile in adobo pureed
• ½ teaspoon Salt
• 3 ½ Cups Pinto beans cooked
• 1 teaspoon Apple cider vinegar
• 1 ½ Cups Chicken stock

Instructions

• Spit the ancho chile in half, remove the stem and seeds. Toast in a pan on medium heat until just crispy. Allow to cool and mince.
• Cook the chorizo and bacon on medium heat until fat is rendered.
• Pour off half of the fat.
• Continue cooking and add the onion and garlic.
• Cook until the onion is translucent then add the oregano, cumin, ancho chile, bay leaves and chipotle.
• Add salt, beans, vinegar and stock. Simmer on low for 45 minutes to 1 hour.

Notes

Tips for success:

• • Taste and Adjust: Taste the frijoles charros as they cook and adjust the seasoning as needed with salt, pepper, or additional spices. Remember, seasoning is subjective, so adjust to suit your taste.

• • Add Fresh Ingredients at the End: If using fresh ingredients like cilantro or lime juice, add them towards the end of cooking to preserve their brightness and flavor.

• • Let Rest Before Serving: Allow the frijoles charros to rest for a few minutes before serving to allow the flavors to meld further and the beans to absorb any remaining liquid.
  • Simmer Slowly. Allow the beans to simmer gently until they are tender and the flavors have melded together. Avoid boiling vigorously, as this can cause the beans to break apart.

Nutrition

Calories: 292kcal | Carbohydrates: 32g | Protein: 16g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 533mg | Potassium: 552mg | Fiber: 10g | Sugar: 2g | Vitamin A: 172IU | Vitamin C: 3mg | Calcium: 61mg | Iron: 3mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended

This is the perfect sauce for popular Mexican food like fish tacos, shrimp tacos, beef tacos, burritos, burrito bowls, quesadillas, enchiladas, tamales, grilled meats, or as a dip for tortilla chips. It adds a refreshing contrast to spicy or savory dishes. I like it with pork chili verde and pork carnitas tacos. The dairy element in this zesty cilantro lime crema also help cool the heat from a spicy dish! You can also use it for a salad dressing or a dip for chips, french fries and tostones.

What is Mexican Crema?

Mexican crema, also known simply as crema or crema Mexicana, is a type of dairy product commonly used in Mexican cuisine. It's similar in texture to sour cream but has a milder flavor and a thinner consistency. Mexican crema is made by fermenting cream with lactic acid bacteria, similar to the process used to make sour cream, but it's typically made with cream that has a higher fat content. Traditional Mexican crema is sometimes hard to find so you can substitute sour cream or plain greek yogurt. Both of these work nicely and you can add a little heavy cream to thin the consistency for a creamy sauce.

Ingredients

You only need a handful of ingredients to make cilantro lime crema. Feel free to try the optional flavors listed below.

• Sour cream or Mexican crema: This will serve as the base of the crema. You'll typically need about 1 cup, but you can adjust the quantity based on how much crema you want to make.
• Fresh cilantro: About ¼ to ½ cup of chopped cilantro leaves. Adjust the amount based on your preference for cilantro crema flavor.
• Lime juice: The juice of 1 to 2 limes, depending on how tangy you want the crema to be. Start with one lime and add more to taste. Only use fresh lime juice for a really bright flavor.
• Garlic: 1 to 2 cloves of minced garlic for added flavor. You can adjust the amount based on your preference. Fresh ingredients make a difference so avoid the minced garlic sold in jars.
• Salt: About ½ teaspoon of salt, or to taste.

See recipe card for quantities.

Step by step photos

Here are the steps to make the sauce. These process is simple and only takes about 5 minutes.

• Step 1: Add the Mexican crema or sour cream to a bowl. The add the fresh lime juice, minced garlic, salt, minced cilantro and onion powder.
• Step 2: Whisk these ingredients together until well combined. You can also use an immersion blender. Whisking in my preferred method. Serve in a small bowl.

Hint: If you use Greek yogurt or plain sour cream then add a little heavy cream before adding in the other ingredients to get a pourable consistency. This will be very similar to Mexican crema.

Variations

Here are some interesting flavor variations for your sauce that can add more heat or some body.

• Jalapeño or serrano pepper: For a bit of heat, you can add a finely chopped jalapeño or serrano pepper. Remove the seeds for less heat, if desired.
• Avocado: To give the sauce an extra creamy texture, you can add half of a ripe avocado. This will also give the crema a light green color to your cilantro lime sauce.
• Cumin: A pinch of ground cumin can add a subtle earthy flavor to the crema.
• Green onions: These add a little pop of color and flavor if you sprinkle some on the top when serving with your favorite tacos.

Equipment

To make cilantro lime crema, you don't need any specialized equipment. However, having the following basic kitchen tools will make the process easier and more efficient:

1. Blender or food processor: A blender or food processor is ideal for combining the ingredients and achieving a smooth consistency for the crema. If you don't have a blender or food processor, you can finely chop the cilantro and whisk the ingredients together by hand, but the texture may not be as smooth. I like a color and texture of the crema using the hand-mixed version.
2. Cutting board and knife: Use a cutting board and a sharp knife to chop the fresh cilantro leaves and mince any garlic cloves. A sharp knife will make the chopping process quicker and easier.
3. Measuring cups and spoons: Use measuring cups and spoons to accurately measure the ingredients, such as sour cream or Mexican crema, lime juice, garlic, and salt. This ensures that you achieve the right balance of flavors in the crema.
4. Mixing bowl: You'll need a mixing bowl to combine the ingredients if you are going to manually whisk the ingredients. A whisk works nicely but you can also a large spoon or spatula.
5. Spatula or spoon: Use a spatula or spoon to scrape down the sides of the blender or the bowl of a food processor as needed to ensure that all the ingredients are evenly mixed.
6. Airtight container: Once the crema is made, you'll need an airtight container to store it in the refrigerator. Choose a container with a tight-fitting lid to help preserve the freshness of your creamy cilantro sauce.

Storage

1. Transfer the crema to an airtight container: Once you've made the cilantro lime crema, transfer it to a clean container with a tight-fitting lid. Glass or plastic containers with lids work well for storing crema.
2. Seal the container tightly: Make sure the lid is securely fastened to prevent air from entering the container. This helps maintain the freshness of the crema and prevents it from absorbing any odors from the refrigerator.
3. Refrigerate promptly: Place the sealed container of cilantro lime crema in the refrigerator as soon as possible after making it. Refrigeration slows down the growth of bacteria and helps preserve the quality of the crema.
4. Store in the refrigerator: Cilantro lime crema should be stored in the refrigerator at all times when not in use. It's best to store it on a shelf near the front or in the upper part of the refrigerator where the temperature is most consistent.
5. Use within a few days: Cilantro lime crema is best when consumed within 3 to 5 days of making it. As time passes, the flavor and texture may start to degrade, so it's best to use it while it's fresh.
6. Check for signs of spoilage: Before using the crema, check for any signs of spoilage, such as an off smell, mold, or separation. If the crema appears or smells unusual, it's best to discard it to avoid foodborne illness.

By following these steps, you can store cilantro lime crema properly and enjoy its fresh flavor for several days.

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Pairing

This recipe pairs well and is the perfect condiment to serve with many Mexican cuisine dishes. Here are some of my favorites:

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Easy Homemade Cilantro Lime Crema

Cilantro lime crema is a creamy sauce or condiment that typically consists of sour cream or Mexican crema blended with fresh cilantro, lime juice, and various seasonings.

Course Condiment

Cuisine Mexican

Keyword cream sauce, Mexican sauce, Taco topping

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10 Servings

Calories 54kcal

Author Analida Braeger

Ingredients

• 1.25 Cups Mexican cream See notes for sour cream or Greek yogurt.
• 2 tablespoon Lime juice fresh squeezed
• 1 clove Garlic minced
• ½ teaspoon Salt Kosher or Sea salt
• ½ Cup Cilantro minced
• ¼ teaspoon Onion powder

Instructions

Manual method:

• Add the Mexican crema or sour cream to a bowl. The add the lime juice, minced garlic, salt, minced cilantro and onion powder.
• Whisk these ingredients together until well combined.

Food processor or blender method:

• Add the Mexican crema or sour cream to a food processor or blender. Add the lime juice, minced garlic, salt, cilantro and onion powder.
• Pulse or blend slowly until just combined.

Notes

Hint: If you use Greek yogurt or sour cream then add a little heavy cream before adding in the other ingredients to get a pourable consistency. This will be very similar to Mexican crema.

Variations:

• • Jalapeño or serrano pepper: For a bit of heat, you can add a finely chopped jalapeño or serrano pepper. Remove the seeds for less heat, if desired.

• • Avocado: To make the crema extra creamy, you can add half of a ripe avocado. This will also give the crema a light green color.

• • Cumin: A pinch of ground cumin can add a subtle earthy flavor to the crema.

Storage:

1. Transfer the crema to an airtight container: Once you've made the cilantro lime crema, transfer it to a clean container with a tight-fitting lid. Glass or plastic containers with lids work well for storing crema.
2. Seal the container tightly: Make sure the lid is securely fastened to prevent air from entering the container. This helps maintain the freshness of the crema and prevents it from absorbing any odors from the refrigerator.
3. Refrigerate promptly: Place the sealed container of cilantro lime crema in the refrigerator as soon as possible after making it. Refrigeration slows down the growth of bacteria and helps preserve the quality of the crema.
4. Store in the refrigerator: Cilantro lime crema should be stored in the refrigerator at all times when not in use. It's best to store it on a shelf near the front or in the upper part of the refrigerator where the temperature is most consistent.
5. Use within a few days: Cilantro lime crema is best when consumed within 3 to 5 days of making it. As time passes, the flavor and texture may start to degrade, so it's best to use it while it's fresh.
6. Check for signs of spoilage: Before using the crema, check for any signs of spoilage, such as an off smell, mold, or separation. If the crema appears or smells unusual, it's best to discard it to avoid foodborne illness.

Nutrition

Calories: 54kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Cholesterol: 16mg | Sodium: 239mg | Potassium: 9mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 188IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 0.03mg

History of Pork Chile Verde

The history of Pork chile verde is deeply rooted in Mexican cuisine, particularly the culinary traditions of the southwestern United States and Northern Mexico. The dish reflects a fusion of indigenous ingredients and cooking techniques, influenced by the region's climate and agricultural practices.

Chile verde, translating to "green chile" in Spanish, traditionally features chunks of pork slow-cooked in a sauce made from green chiles, tomatillos, garlic, and various spices. The use of green chiles, a staple in Mexican cooking, imparts a distinct flavor and color to the dish.

The roots of chile verde can be traced back to the indigenous peoples of Mexico, who cultivated and consumed various chile peppers and utilized slow-cooking methods. Over time, Spanish colonial influences and the introduction of ingredients like pork enriched the traditional dish, creating the flavorful and hearty pork chile verde we know today.

As Mexican cuisine evolved, chile verde became a regional specialty, with different variations emerging based on local ingredients and preferences. In the United States, particularly in the states bordering Mexico, pork chile verde gained popularity and became a beloved dish in the rich tapestry of Southwestern and Tex-Mex cuisines.

Today, pork chile verde continues to be celebrated for its robust flavors, versatility, and the communal spirit it embodies, often enjoyed with rice, tortillas, or as a filling for burritos. Whether prepared in home kitchens or savored in restaurants, pork chile verde stands as a delicious testament to the cultural and culinary heritage of the American Southwest and Mexico.

This was inspired by my Panamanian beef stew recipe on this site, and pairs well with this tostones with avocado cream sauce.

Ingredients

Here are the ingredients to make the chile verde sauce. You will make the sauce before starting the main dish.

• Jalapeño peppers: Leave these whole with the stems removed only. The seeds and core will add some heat to the sauce. Feel free to substitute serranos but they are much hotter.
• Poblano peppers: These give a bold flavor to the sauce and need to have the core and seeds removed after roasting.
• Onion: Use about ½ of an onion in the sauce. Peel the skin and leave whole.
• Garlic: Use 5 cloves of garlic, peeled and left whole.
• Olive oil and salt: Toss the jalapeño, poblanos, onion, garlic and tomatillos in olive and salt before roasting.
• Tomatillos: These will add a tangy flavor to the sauce. Remove the husk and leave whole for roasting.
• Cilantro, cumin, oregano or Mexican oregano and black pepper: Add these to the blender after the other items have been roasted.

• Diced green chiles: You can purchase these in cans and come in mild medium or hot. Choose according to your desired heat level.
• Onion: Dice this for the stew in to fine pieces about ½ inch.
• Pork shoulder aka pork butt: I like to use a boneless pork shoulder that comes prepackaged in a 2-4 pound package. Most full sized pork shoulders are about 6-9 pound so feel free to use one of those if you are making a big batch.
• Chicken broth: Use either broth or stock to make this dish. Either is fine.
• Pepper, lime, garlic and salt add flavor to the stew.
• Olive oil: Get this hot for frying.

See recipe card for quantities.

Step by step photos:

Here are the step by step photos to make the chile verde sauce and the pork chile verde.

Chile verde sauce steps:

• Step 1: Place the poblanos, onion, jalapeños, tomatillos and garlic on a baking sheet and coat with olive oil. Sprinkle with salt and broil at 500°F for about 5 minutes or until charred on the outside.
• Step 2: Remove from the oven when they have char marks on the outside. Place the poblanos in a zip top bag and seal for 5 minutes. Allow them to stream in the bag and the skins will be easy to remove. Remove the skin, core and seeds from the poblanos and leave the jalapeños whole with the seeds.

• Step 3: Add the broiled vegetables to the blender then add the cumin, fresh cilantro, oregano, salt and pepper.
• Blend until you have a smooth sauce. This makes a great green enchilada sauce!

Pork chile verde steps

• Step 1: Place the cut pork pieces in a bowl and coat with salt.
• Step 2: Heat the olive oil on medium-high heat in a Dutch oven and place the pork in the oil. Allow the pork fry until it has a brown sear on one side and then flip over and sear on the other side.

• Step 3: When both sides are seared, add the onion and garlic. Continue to cook until the onion is soft and translucent.
• Step 4: Add the chicken stock. Stir until combined.

• Step 5: Add the salsa verde to the pot. Stir until combined. Cover and simmer for 1 hour.
• Step 6: Add the diced green chiles, lime juice and salt to taste. Cover and simmer for 1 additional hour or until the pork is fall-apart tender. Serve with rice or warm flour tortillas.

Hint: Get the oil hot before adding in the pork. To get a nice brown sear on the pork don't move the pork around after it hits the hot oil. Check a couple pieces to see if they are brown and then flip them over. See the "Top Tip" below for more details.

Substitutions and Variations

Pork chile verde is a versatile dish, and there are several regional and creative variations that add unique twists to this classic. Here are a few:

1. Spice Level Variations:
   • Adjust the heat by varying the types and amounts of green chiles used. For a milder version, use mild green chiles, or go bold with spicier varieties hatch chiles.
2. Bean Additions:
   • Some variations include beans like white beans or cannellini beans, adding a creamy texture and an extra layer of protein to the dish.
3. Potato Inclusion:
   • Adding diced potatoes to pork chile verde contributes heartiness and a pleasant starchiness. The potatoes absorb the flavors of the sauce, enhancing the overall texture.
4. Beer or Broth Base:
   • Use beer or a combination of broth and beer as the cooking liquid. The beer can add depth and complexity to the sauce, creating a unique flavor profile.
5. Slow Cooker or Instant Pot Versions:
   • Adapt the cooking method to a slow cooker or Instant Pot for convenience. Slow cooking allows flavors to meld over time, while an Instant Pot can significantly reduce cooking time without sacrificing taste. See the recipe below for Instant Pot instructions.
6. Cilantro-Lime Crema Topping:
   • Elevate the dish by serving it with a dollop of cilantro-lime crema. The freshness of cilantro and the citrusy kick of lime complement the richness of the pork chile verde.
7. Grilled Pork Variation:
   • Grill the pork before incorporating it into the chile verde for a smoky flavor and an added layer of complexity.
8. Vegetarian or Chicken Substitutes:
   • Create a vegetarian version by replacing the pork with mushrooms, tofu, or additional vegetables. Alternatively, substitute pork with chicken for a lighter variation.

These variations showcase the adaptability of pork chile verde, allowing it to be tailored to personal preferences and regional influences while maintaining its essence as a hearty, flavorful dish.

Equipment

To make pork chile verde, you'll need a variety of kitchen equipment to prepare, cook, and serve the dish. Here's a list of essential equipment:

1. Dutch Oven or Large Pot:
   • For cooking and simmering the pork chile verde. A heavy-bottomed pot helps distribute heat evenly.
2. Cutting Board and Chef's Knife:
   • Essential for chopping and preparing ingredients like pork, onions, garlic, green chiles, and tomatillos.
3. Blender or Food Processor:
   • To blend and puree the green chile sauce. This equipment helps achieve a smooth consistency.
4. Wooden Spoon or Ladle:
   • For stirring and serving the chile during the cooking process.
5. Measuring Cups and Spoons:
   • Accurate measurements are crucial for achieving the right balance of flavors and ingredients.
6. Tongs or Forks:
   • For handling and turning the pork pieces while browning or cooking.
7. Can Opener:
   • If you're using canned ingredients like green chiles.
8. Baking Sheet:
   • Great for roasting the poblanos, jalapeños, and tomatillos.
9. Heatproof Trivet (Optional):
   • To protect your countertops from the hot Dutch oven when serving.
10. Serving Bowls or Plates:
    • For presenting and serving the finished pork chile verde.
11. Garnish Bowls:
    • Small bowls or dishes for garnishes like chopped cilantro, sliced green onions, lime wedges, or grated cheese.
12. Rice Cooker or Pot (Optional):
    • If you plan to serve the chile verde over rice, you'll need a rice cooker or a separate pot to cook the rice.
13. Toppings (Optional):
    • Sour cream, avocado slices, or tortilla chips can be served as optional toppings.

Having these kitchen tools on hand will make the process of preparing and serving pork chile verde more efficient and enjoyable.

Storage

Storing pork chile verde properly ensures its freshness and flavor. Here are steps to store pork chile verde:

1. Refrigeration:
   • Allow the pork chile verde to cool to room temperature before storing. Once cooled, transfer it to an airtight container or a sealable plastic bag.
   • Refrigerate within two hours of preparation to prevent bacterial growth.
2. Labeling and Dating (Optional):
   • Consider labeling the container with the date of preparation. This helps you keep track of freshness and ensures timely consumption.
3. Storage Duration:
   • Refrigerate pork chile verde for up to 3-4 days. Beyond this time, the flavors may start to degrade, and there is an increased risk of spoilage.
4. Freezing (for Longer Storage):
   • For longer storage, you can freeze pork chile verde. Allow it to cool completely, then transfer it to a freezer-safe container. You can store it for 4-6 months.
5. Portion Control (Optional):
   • Consider dividing it into smaller portions before freezing. This makes it easier to thaw only the amount you plan to consume.
6. Thawing:
   • Thaw it overnight in the refrigerator. Reheat it on the stove or in the microwave until it reaches a safe and enjoyable serving temperature.
7. Reheating:
   • Reheat refrigerated or thawed pork chile verde in a saucepan on the stove over medium heat or in the microwave until thoroughly heated. Stir occasionally to ensure even heating.
8. Check Quality:
   • Before consuming, check the aroma, appearance, and taste of the stored pork chile verde. If there are any signs of spoilage or off flavors, it's advisable to discard the dish.
9. Serve Fresh Toppings:
   • When reheating or serving the stored chile verde, consider adding fresh toppings, such as chopped cilantro, a squeeze of lime, or a dollop of sour cream, to enhance the dish's overall appeal.

By following these storage guidelines, you can enjoy the delicious flavors of pork chile verde even after storing it for a short period in the refrigerator or an extended duration in the freezer.

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Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

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Easy Pork Chile Verde Recipe

Slow cooked pork in a homemade chile verde sauce has amazing flavors and it easy to make. Serve with tortillas or rice.

Course Main Course

Cuisine Mexican

Keyword homemade chile verde sauce, pork stew, spicy stew

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Servings 8 servings

Calories 272kcal

Author Analida Braeger

Ingredients

Salsa Verde

• 2 Poblano peppers fresh, seeded and cored
• 2 Jalapeño peppers fresh, whole, stem removed only
• 6 cloves Garlic whole
• ¼ Onion peeled only
• 6 Tomatillos outer shell removed
• 2 tablespoon Olive oil for broiling
• ½ teaspoon Salt
• 1 Cup Cilantro
• 1 teaspoon Oregano
• 1 teaspoon Cumin powder
• ⅛ teaspoon Black pepper

Pork Ingredients

• 3 lbs Pork shoulder cut into 2 inch cubes
• 1 teaspoon Salt Kosher
• 2 tbsp Olive oil
• 1 Cup Onion chopped
• 2 Cloves Garlic minced
• 2 Cups Chicken stock
• 4 oz Diced green chiles
• 1 lime fresh, juiced

Instructions

Make the salsa verde:

• Place the poblanos, jalapeños, onion, garlic and tomatillos on a baking sheet with sides.
• Drizzle the olive oil over the vegetables, sprinkle with salt and toss them to coat with the oil.
• Broil at 500°F for 5 minutes or until the vegetables are slightly charred.
• Place the poblanos in plastic bag and seal for 5 minutes. This will allow them to steam for easy skin removal.
• Remove the poblanos from the bag and remove the skin.
• Place all the roasted vegetables in a blender along with the cilantro, oregano, cumin and black pepper.
• Blend until you have a smooth pureé.

Prepare the pork:

• Place the cut up pork in a bowl and sprinkle with the salt. Mix thoroughly.
• Add the olive oil to a soup pot or Dutch oven on medium-high heat.
• Once the olive is hot and shimmers add the pork and allow it to sear. Don't flip the pork chunks or move them around until they have developed a nice brown sear on one side.
• When both sides are seared, add the onion and garlic. Cotinue to cook until the onion is soft and translucent.
• Add the chicken stock and salsa verde to the pot. Stir until combined.
• Turn the heat to low and simmer covered for 1 hour.
• Add the roasted green chiles. Cover and simmer for 1 additional hour or until the pork is very tender. Check the pork with a fork for tenderness.
• Check the salt level once the pork is tender and add some fresh lime juice.
• Serve over rice or wrapped some in warm tortillas.

Notes

Instant Pot instructions:

1. Make the chili verde sauce per the instructions above.

2. Set the instant pot to sauté mode and add the olive oil. Once the oil is hot, add the pork and allow to sear on both sides until brown.

3. Add the onion and garlic.  Sauté until the onion is soft and translucent.

4. Add the chicken stock and salsa verde to the pot. Stir until combined.

5. Add the diced chiles and lime juice. Turn off sauté mode.

6. Close lid and pressure valve. Cook on high pressure for 35 minutes.

7. Allow the pressure to naturally release for 10 minutes before doing a quick release.

8. Remove the pressure lid and use a slow cooker lid. Set the Instant pot to slow cook mode and simmer until the pork is very tender. 

Recipe variations:

1. Spice Level Variations:
   • Adjust the heat by varying the types and amounts of green chiles used. For a milder version, use mild green chiles, or go bold with spicier varieties hatch chiles.
2. Bean Additions:
   • Some variations include beans like white beans or cannellini beans, adding a creamy texture and an extra layer of protein to the dish.
3. Potato Inclusion:
   • Adding diced potatoes to pork chile verde contributes heartiness and a pleasant starchiness. The potatoes absorb the flavors of the sauce, enhancing the overall texture.
4. Beer or Broth Base:
   • Use beer or a combination of broth and beer as the cooking liquid. The beer can add depth and complexity to the sauce, creating a unique flavor profile.
5. Slow Cooker or Instant Pot Versions:
   • Adapt the cooking method to a slow cooker or Instant Pot for convenience. Slow cooking allows flavors to meld over time, while an Instant Pot can significantly reduce cooking time without sacrificing taste.
6. Cilantro-Lime Crema Topping:
   • Elevate the dish by serving it with a dollop of cilantro-lime crema. The freshness of cilantro and the citrusy kick of lime complement the richness of the pork chile verde.
7. Grilled Pork Variation:
   • Grill the pork before incorporating it into the chile verde for a smoky flavor and an added layer of complexity.
8. Vegetarian or Chicken Substitutes:
   • Create a vegetarian version by replacing the pork with mushrooms, tofu, or additional vegetables. Alternatively, substitute pork with chicken for a lighter variation.

 

Nutrition

Calories: 272kcal | Carbohydrates: 10g | Protein: 23g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 606mg | Potassium: 637mg | Fiber: 2g | Sugar: 4g | Vitamin A: 311IU | Vitamin C: 35mg | Calcium: 47mg | Iron: 2mg

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended

See more guidelines at USDA.gov.

What are sorullitos?

These Puerto Rican corn fritters have a crispy outer shell and golden texture, while the inside remains soft and fluffy, creating a delightful contrast. You may see them on a menu called Sorullos de maíz, sorullitos or sorullitos de maíz and are commonly served as appetizers or a side dish, accompanied by a variety of dipping sauces, with the popular choice being mayoketchup - a blend of mayonnaise and ketchup. Whether enjoyed as a street food delicacy or a homemade treat, Sorullitos showcase the rich flavors of Puerto Rican cuisine, embodying a perfect balance of sweetness and savory goodness that leaves taste buds craving more. This is one of those Puerto Rican recipes you need to try!

Sorullitos are very similar to the Panamanian carimañolas that are made with yuca and filled with a spicy meat or the Southern US favorite: the hush puppy.

Ingredients

The ingredients are really simple and sometimes the simple ingredients make a great dish.

• Cornmeal: At the heart of sorullitos is finely ground cornmeal, providing the base for their distinct texture and sweet corn flavor.
• Water: The humble addition of water is crucial to bind the cornmeal and other ingredients together, forming a cohesive and manageable dough. This hydration element ensures the right balance of moisture within the mixture, contributing to the soft and fluffy interior of the sorullitos.
• Grated Gouda: The Gouda cheese, grated finely into the dough, imparts a luscious creaminess and a mild, nutty flavor. Feel free to use Edam or Fontina also.
• Sugar: The sweet secret ingredient, added sugar enhances the fritters' taste, providing a delicate sweetness that pairs harmoniously with the savory elements.
• Salt: A pinch of salt enhances the natural sweetness of the cornmeal, elevating the overall flavor profile. This essential seasoning brings balance to the palate, ensuring that each sorullito is a perfect marriage of savory and sweet.
• Mayoketchup: A combination of mayonnaise, ketchup and minced or microplaned garlic. The tangy and slightly sweet flavor of ketchup complements the mayonnaise, adding a tomato-based zing to the sauce with a hint of garlic.
• Oil for Frying: The magic happens when the sorullito dough is gently submerged in hot oil. This cooking process transforms the cylindrical shapes into golden, crispy delights. The choice of oil can impact the final taste, with options like vegetable oil commonly used for its neutral flavor.

See recipe card for quantities.

Instructions

This sorullitos recipe is a delightful and straightforward process. Just follow these step by step photos.

• Step 1: Heat the 2 cups of water in a sauce pan over medium heat and add the sugar and salt. Stir until they are dissolved. Once the water is boiling gradually whisk in the cornmeal. Reduce the heat to low and continue whisking until the dough pulls away from the side of the pan and all the water is absorbed. You may have to add a little water to get the right consistency. It should be pliable like soft modeling clay.

• Step 3: Add in the shredded cheese while the dough is still hot.
• Step 4: Fold the dough with a spatula to combine all the cheese. Continue folding until all the cheese is fully combined and melted. Allow the dough to cool until it can be handled.

• Step 5: Divide the dough into 24 separate pieces. Wet your the palms of your hands and roll to form them into cigar shapes or a small log. Feel free to add a little water to the dough while rolling it.
• Step 6: Heat the oil to 350°F. Gently add about 8 sorullitos to the oil and fry them until golden brown on the bottom and flip them over. This takes about 2-3 minutes per side. Place them on a wire rack with paper towel below and allow them to drain.

Hint: Avoid Overcrowding: Fry sorullitos in batches to prevent overcrowding the pan. Overcrowding can lead to uneven cooking and a lower oil temperature.

Substitutions and Variations

Sorullitos are a versatile dish, and you can get creative with variations to suit different tastes. Here are a few ideas for sorullitos variations:

1. Cheese-Stuffed Sorullitos:
   • Take your sorullitos to the next level by stuffing them with a small piece of cheese before shaping and frying. Sharp Cheddar, mozzarella, American cheese, or even a soft cheese like cream cheese can add gooey cheesy centers to each bite of these cornmeal sticks.
2. Sweet Sorullitos:
   • Increase the sugar content in the dough to give a donut-like sweetness to your sorullitos. You can also sprinkle cinnamon and sugar on the fried sorullitos for an extra touch of sweetness. Serve them with a chocolate or caramel dipping sauce for a dessert-like treat.
3. Spicy Sorullitos:
   • Add a kick of heat by incorporating finely chopped jalapeños, green chilies, or a pinch of cayenne pepper into the dough. Spicy sorullitos pair well with a spicy aioli or chipotle mayonnaise.
4. Herb-Infused Sorullitos:
   • Introduce fresh herbs like chopped cilantro, parsley, or chives to the dough for a burst of freshness to their fried goodness. This variation works well with savory dipping sauces, such as garlic aioli or a zesty herb-infused mayonnaise.
5. Seafood Sorullitos:
   • Enhance the flavor by adding finely chopped cooked shrimp, crab, or lobster to the dough. This seafood twist creates a more substantial appetizer, perfect for seafood lovers.
6. Coconut Sorullitos:
   • Infuse a tropical flavor by adding shredded coconut to the dough. Coconut sorullitos can be served with a pineapple or mango dipping sauce for a delightful Caribbean-inspired snack.
7. Multigrain Sorullitos:
   • Experiment with different types of flour, such as a mix of cornmeal and wheat flour, for a multigrain variation. This adds a nuanced flavor and a slightly different texture to the sorullitos.
8. Dip Variations:
   • Explore various dipping sauces to accompany your sorullitos. Besides the classic mayoketchup, try mango salsa, guacamole, honey mustard, or a tangy tamarind chutney for unique flavor pairings.
9. Bacon-Wrapped Sorullitos:
   • Wrap each sorullito with a thin strip of bacon before frying. The bacon adds a smoky flavor that compliments the sweetness or savoriness of the sorullitos. Use toothpicks to hold the bacon in place while frying.
10. Gluten-Free Sorullitos:
    • For those with gluten sensitivities, use gluten-free cornmeal and a gluten-free flour substitute to make a delightful gluten-free version of sorullitos.

Feel free to mix and match these variations or create your own to suit your taste preferences. Sorullitos are a canvas for culinary creativity, allowing you to experiment with flavors and textures.

Equipment

Making sorullitos is a relatively simple process, and you don't need any specialized equipment. Here's a list of basic kitchen tools and equipment you'll likely find helpful:

1. Medium Saucepan:
   • For cooking the cornmeal mixture on the stove. Choose a saucepan with enough capacity to stir the mixture easily.
2. Wooden Spoon or Silicone Spatula:
   • To continuously stir the cornmeal mixture on the stove and ensure it reaches a thick, dough-like consistency.
3. Mixing Bowl:
   • A bowl to combine the cornmeal mixture with any additional ingredients, like sugar or cheese.
4. Grater (if adding cheese):
   • If you're incorporating cheese into your sorullitos, a grater will be handy for finely grating the cheese.
5. Deep Fryer or Deep Pan:
   • For frying the sorullitos. A deep fryer is convenient, but a deep pan with enough oil for submersion works just as well.
6. Slotted Spoon or Tongs:
   • To carefully flip and remove the sorullitos from the hot oil. A slotted spoon allows excess oil to drain off.
7. Paper Towels:
   • To drain excess oil from the fried sorullitos.
8. Thermometer (Optional):
   • If you want precise control over the frying temperature, a cooking thermometer can be helpful to maintain the oil temperature between 350-375°F (175-190°C).
9. Cutting Board (Optional):
   • If you're adding any additional ingredients like herbs or seafood, a cutting board and knife may be necessary for preparation.
10. Dipping Sauce Bowls:
    • Small bowls for serving dipping sauces, such as mayoketchup or other variations.

Remember, the simplicity of sorullitos means you don't need any fancy equipment. Basic kitchen tools will suffice for these delicious Puerto Rican corn sticks.

Storage

Sorullitos are best enjoyed fresh and hot, but if you have leftovers or want to prepare them in advance, you can store them for later consumption. Here's how to store sorullitos properly:

1. Cooling Process:
   • Allow the sorullitos to cool to room temperature on a paper towel-lined plate or cooling rack. This helps prevent condensation, which can make them soggy during storage.
2. Refrigeration:
   • If you plan to consume them within a day or two, store the sorullitos in an airtight container in the refrigerator. Place a sheet of parchment paper between layers to prevent sticking.
3. Freezing (for longer storage):
   • For longer storage, sorullitos can be frozen. Arrange them in a single layer on a baking sheet and place them in the freezer until they are individually frozen. Once frozen, transfer them to a freezer bag, separating layers with parchment paper to prevent sticking. Properly sealed, they can be stored for up to 2-3 months.
4. Reheating:
   • To reheat refrigerated or frozen sorullitos, preheat your oven to 375°F (190°C). Place them on a baking sheet in a single layer and heat for about 10-15 minutes, or until they are heated through and crispy. If reheating from frozen, you may need to add a few extra minutes to the cooking time. 3-4 minutes in the air fryer at 375°F will work nicely as well.
5. Microwaving (for smaller batches):
   • While the oven is preferable for maintaining crispiness, you can use a microwave for small batches. Reheat in 20 to 30-second intervals until warmed through. Note that microwaving may result in a softer texture compared to oven reheating.
6. Dipping Sauces:
   • Prepare fresh dipping sauces when serving reheated sorullitos to enhance their flavor and texture.

Always check the quality of the sorullitos before serving. While reheating can restore some crispiness, they may not be as perfect as when freshly made. Enjoy your sorullitos as a tasty snack or appetizer, whether fresh or reheated.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

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Sorullitos - Homemade Puerto Rican Cornmeal Fritter Recipe

Make these cheesy, crunchy appetizers for your next tapas party.

Course Appetizer

Cuisine Puerto Rican

Keyword boricua food, corn fritter, tapas

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Servings 6 servings

Calories 329kcal

Author Analida Braeger

Ingredients

Sorullitos ingredients:

• 2 cups Water
• 1 ¼ teaspoon Salt
• ½ teaspoon Sugar
• 1 ½ cups Corn meal fine
• 1 cup Gouda shredded, Edam cheese also works

Mayoketchup ingredients:

• 2 tbsp Mayonnaise
• 1 tablespoon Ketchup
• 1 clove Garlic microplaned

Instructions

Make the sorullitos:

• Heat the water over medium-high heat and bring to a boil. Add the sugar and salt.
• Gradually whisk in the cornmeal then reduce the heat to low.
• Continue whisking on low heat until all the water is absorbed and the dough pulls away from the sides of the pot. This takes 3-5 minutes.
• Transfer to a heatproof bowl, mix in the shredded cheese until melted and incorporated.
• Allow the cornmeal mixture cool until you can safely handle it.
• Divide the dough into 24 equal pieces and roll each into a 2 inch to 3 inch cigar shaped fritter.
• Heat a large pan with 1 ½ inches of oil on medium until is reaches 350°F.
• Fry the fritters in batches of 3. Gently drop them in the oil and allow them to turn golden brown on one side and then flip them over.
• Place on a cooling rack over paper towels and allow them to drip.

Make the mayoketchup:

• Combine the mayonnaise, ketchup and garlic in a small bowl. Stir until thoroughly combined.

Notes

Tips:

1. Use Fine Cornmeal: Opt for fine cornmeal to achieve a smoother texture in your sorullitos. The fine grind ensures a cohesive and easy-to-work-with dough.
2. Proper Consistency: When cooking the cornmeal mixture on the stove, aim for a thick, dough-like consistency. Stir continuously to avoid lumps and ensure that the mixture is well-cooked before shaping the sorullitos.
3. Experiment with Sugar and Cheese: Adjust the amount of sugar and cheese according to your taste preferences. If you enjoy a slightly sweet flavor, add sugar. For a cheesy kick, incorporate different grated cheeses into the dough.
4. Let the Dough Cool: Allow the dough to cool slightly before shaping the sorullitos. This makes it easier to handle and shape without burning your hands.
5. Consistent Sizing: Try to make sorullitos of similar size to ensure even frying. This ensures that they cook uniformly, resulting in a consistent texture and color.
6. Preheat the Oil: Ensure that the oil is properly preheated before frying. The ideal temperature is around 350-375°F (175-190°C). Using a thermometer is a good way to maintain control over the frying temperature.
7. Flip Carefully: When frying, flip the sorullitos carefully using tongs or a slotted spoon. This helps ensure an even golden brown color on all sides.
8. Drain Excess Oil: Once fried, place the sorullitos on a paper towel-lined plate to absorb excess oil. This step ensures they remain crispy and not overly oily.
9. Serve Immediately: Sorullitos are best enjoyed fresh and hot. Serve them immediately with your favorite dipping sauce, such as mayoketchup, for the ultimate experience.
10. Dough too Dry or too Wet: If dry add one tablespoon of water while whisking in the pan before adding the cheese. If too when add 1 tablespoon of cornmeal while whisking.

Frequently asked questions:

Can sorullitos be made in advance?

Yes, sorullitos can be made in advance. Store them in the refrigerator for a day or two, or freeze them for longer storage. Reheat in the oven or microwave before serving.

Can I freeze sorullitos?

Yes, sorullitos can be frozen for up to 2-3 months. Freeze them in a single layer on a baking sheet before transferring to a freezer bag, separating layers with parchment paper.

Can I reheat sorullitos?

Yes, sorullitos can be reheated. Use an oven for optimal crispiness or a microwave for smaller batches. Reheat until they are warmed through.

How do I prevent sorullitos from getting soggy?

Allow sorullitos to cool to room temperature before storing them. Store them in an airtight container with parchment paper between layers to prevent sticking.

 

Nutrition

Calories: 329kcal | Carbohydrates: 31g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 865mg | Potassium: 186mg | Fiber: 4g | Sugar: 2g | Vitamin A: 238IU | Vitamin C: 0.3mg | Calcium: 283mg | Iron: 1mg

Tagine is the name of the cooking vessel and recipes that use this vessel. It could be called the symbol of Moroccan cuisine. Why use a tagine? Slow cooking in this beautiful dish with its domed or cone-shaped lid causes the steam to condense and the flavors flow back into the dish. The result is a food that is very tender and juicy! This version of Moroccan stew is also a vegan meal. So healthy and delicious!

Low and slow is the way to go! If you are a fan of tagine cooking try my other favorite tagine dishes. I love lamb tagine with apricots and pistachios, chicken tagine and also a chicken tagine with saffron. These all bring really exoctic flavors and meat just melts in our mouth!

Ingredients

Vegetable tagine is a Moroccan stew using simple ingredients that are easily found. The most exotic items would be the traditional Moroccan spice mix called ras el hanout and harissa paste. These are both optional items. The base dish has subtle flavors of cinnamon, saffron, paprika, lemon zest and ground ginger. If you want a dish heavy on spice then add the ras el hanout that is a ground mixture of cardamom, cloves, cumin seeds, coriander, paprika, white pepper, turmeric, ginger, cinnamon, lavender, nutmeg and allspice. If you want heat then add the harissa paste which is a popular chilli sauce of North Africa. There are some variations but most harissa paste consists of dried red chilis, olive oil, lemon, cumin, coriander and caraway. I have a recipe to make your own ras el hanout. Here are the base ingredient below.

• Vegetable broth or vegetable stock, either is fine.
• Dried fruit: dried apricots and dates.
• Vegetables: onion, carrots, green beans, sweet potatoes and red potatoes.
• Beans: chickpeas are traditional in most tagine recipes.
• Aromatics, herbs and spices: garlic, cilantro, paprika, cinnamon stick, lemon zest, ground ginger, black pepper and saffron.
• Olive oil: Use extra virgin olive oil.

See recipe card for quantities.

Instructions to Make Moroccan Vegetable Tagine

Here are the step by step photos to make this dish.

• Step 1: Heat the tagine on medium heat and add the olive oil and onion. Fry the onion until soft.
• Step 2: Add the carrot, ginger, garlic, cilantro, paprika and saffron. Stir well and cook for 1-2 minutes.

• Step 3: Add the vegetable broth and cinnamon stick then bring to a boil.
• Step 4: Set the heat to low and add the dates, apricots, green beans, potatoes and chickpeas. Simmer on low until the potatoes are soft. This will take about 20 minutes. Check the potatoes with a fork if they are soft then add the lemon zest. Add salt and pepper to taste. I like sea salt or Kosher salt along with fresh ground pepper.

Hint: If you don't have a tagine you can use a large Dutch oven with a tight-fitting lid instead of a tagine pot.

Substitutions and Varitations

Vegetable tagine is basically a vegetable stew and is a blank canvas for flavors so feel free to change up the recipe to meet your taste or diet. Here are some suggestions on other ingredients you can try.

• Olives: - Add in some black olives or green olives for a nice salty pop of flavor and different textures.
• Butternut squash: - Add squash instead of the potatoes for some additional subtle sweetness.
• Root vegetables: - Turnips, parsnips and radishes add some nice earthy flavors as well as different varieties of carrots for color.
• Dried fruit: - Try some chopped dried figs, prunes, golden raisins or peaches.
• Nuts: - I like to add pistachios or almonds. If you use whole raw almonds, blanch them to remove the skins or use the skinless chopped or slivered version.
• Fresh Herbs: - Some great herbs to try would be parsley, rosemary, bay leaves, basil, thyme or sage.
• Spicy: - Add in 2 teaspoons of ras el hanout spice blend and for some heat add 1 tablespoon of harissa paste. 1 teaspoon of red pepper flake also adds a nice amount of heat.
• Other ideas: - Whisk in 2 tablespoons tomato paste to the vegetable broth for some added richness and stir in some fresh lemon juice just before serving.

Equipment

If you buy a new ceramic tagine be sure to check out my instructions on how to initially cure a tagine. A tagine is essentially a clay pot and needs to be cured before use. I have the full instructions on curing and caring for a tagine in my Moroccan chicken tagine recipe.

FAQ

Related Recipes

Looking for other recipes like this? If you like this vegetarian tagine recipe other African stews or soups to try would be the West African peanut stew or harira below.

Pairings

I love to serve Moroccan vegetable tagine over rice, couscous or with some crusty bread. Here are some other ideas of dishes to serve also:

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Moroccan Vegetable Tagine with Chickpeas

Moroccan vegetable tagine has exotic flavors and combines sweet and savory. Magnificent aromas will fill your home while this dish simmers on the stove.

Course Main Course

Cuisine Moroccan

Keyword healthy, North African, vegan stew

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 274kcal

Author Analida Braeger

Equipment

• 1 Tagine

Ingredients

• 2 teaspoon Olive oil extra virgin
• 1 Onion yellow, diced
• 2 Carrots diced
• ½ teaspoon Ginger powder
• 2 cloves Garlic crushed
• 1 tablespoon Cilantro chopped
• 2 tsp Paprika
• 2 threads Saffron
• 12 oz Vegetable broth
• 1 stick Cinnamon
• ¼ cup Dates pitted and chopped
• ¼ cup Apricots dried, chopped
• 1 cup Green beans fresh, trimmed and cut into 2 inch sections
• 1 Sweet potato peeled and cut into 1-2 inch cubes
• 2 Red potatoes peeled and cut into 1-2 inch cubes
• 15.5 oz Chickpeas 1 can, drained and rinsed
• 2 teaspoon Lemon zest
• ½ tsp Salt to taste
• ½ teaspoon Black pepper to taste

Optional Ingredients

• 2 teaspoon Ras el Hanout for bold spicy flavors
• 1 tablespoon Harissa paste for spicy heat

Instructions

• Heat the tagine on medium and add the olive oil and onion. Fry the onion until soft.
• Add the carrot, ginger, garlic, cilantro, paprika and saffron. Stir well and cook for 1-2 minutes.
• Add the vegetable broth and cinnamon stick then bring to a boil.
• Set the heat to low and add the dates, apricots, green beans, potatoes and chickpeas. Simmer on low until the potatoes are soft. This will take about 20 minutes.
• Check the potatoes with a fork if they are soft then add the lemon zest. Add salt and pepper to taste.

Notes

If you don't have a tagine you can use a large Dutch oven with a tight-fitting lid instead of a tagine pot.

Variations:

• Olives: - Add in some black olives or green olives for a nice salty pop of flavor and different textures.
• Butternut squash: - Add squash instead of the potatoes for some additional subtle sweetness.
• Root vegetables: - Turnips, parsnips and radishes add some nice earthy flavors as well as different varieties of carrots for color.
• Dried fruit: - Try some chopped dried figs, prunes, golden raisins or peaches.
• Nuts: - I like to add pistachios or almonds. If you use whole raw almonds, blanch them to remove the skins or use the skinless chopped or slivered version.
• Fresh Herbs: - Some great herbs to try would be parsley, rosemary, bay leaves, basil, thyme or sage.
• Spicy: - Add in 2 teaspoons of ras el hanout spice blend and for some heat add 1 tablespoon of harissa paste. 1 teaspoon of red pepper flake also adds a nice amount of heat.
• Other ideas: - Whisk in 2 tablespoons tomato paste to the vegetable broth for some added richness and stir in on some fresh lemon juice just before serving.

Nutrition

Calories: 274kcal | Carbohydrates: 52g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 269mg | Potassium: 942mg | Fiber: 11g | Sugar: 13g | Vitamin A: 9367IU | Vitamin C: 15mg | Calcium: 100mg | Iron: 4mg

What is in tabouleh?

Tabouleh is a fresh salad made with cracked bulgur wheat, parsley, tomato, feta, mint, lemon juice and onion.   These is also some minor variations of the ingredients from family to family but for my family this is the best tabouleh recipe!

Tabouleh's main ingredient is bulgur wheat, an ancient grain dating back to 2800 B.C. Bulgur was once considered a sacred food due to its resistance to insect attack or spoilage. There are also biblical references of bulgur regarding the Babylonians and the Hittites.

I know I say this about every recipe on this blog, but tabouleh is easy to make. If you can boil water and chop veggies, you are good to go! You can also watch my step-by-step video if you're unsure.

Tips for tabouleh salad

• All the ingredients need to be as fresh as possible. Try to enjoy it the same day. I've had luck eating the salad the next day when sealed in an airtight container, but two days in the fridge max.
• Don't freeze it, it'll lose its texture.
• You could prepare the bulgur wheat a day or so ahead of time and have it chilled in the refrigerator. Don't add the dressing until ready to serve.
• This goes great as a side dish with grilled beef kebabs, Turkish style lamb chops or chicken shawarma.
• You can leave out the feta cheese and make the dish vegan if you prefer.
• Try quinoa or other grains instead of the bulgur. Using quinoa would be a great gluten free option.
• Substitute fresh pomegranate seeds for the tomato for tanginess.
• Add cucumber cut up into 1 inch cubes. I like to use ½ cup of the seedless english cucumber.
• You can use a food processor to chop the fresh parsley super fine and don't worry about removing the thin stems. You only need to remove the thick stems just below the leaf clusters.
• Parsley: I prefer the curly parsley over the flat-leaf parsley since it gives a better overall texture to the dish.
• Onions: You have some options with onions. I like to use red onion as those work very well in salads but green onions also work nicely.
• Mint: Fresh mint leaves are the way to go and the traditional recipe alway has mint.
• Dressing: Use fresh lemon juice, extra virgin olive oil and salt but you can also add ½ teaspoon of dried sumac if you have some on hand. The sumac gives it a little more tanginess and depth of flavor.
• Other fresh herbs: You can add additional flavors by adding some chopped basil, dill or thyme. Experiment with flavors to your taste.

Step by step photos to make tabouleh:

• Step 1: Gather all the ingredients and have them chopped, juiced, measured and ready to go.
• Step 2: In a non-metal bowl place the lemon juice, olive oil, salt, parsley, diced tomato, onion, mint and feta. Mix well then refrigerate for 2 hours

• Step 3: Place the bulgur wheat in a large bowl then add the boiling water.
• Step 4: Cover the bowl of wheat with plastic wrap to hold in the heat. Let it stand at room temperature for 45 minutes. The bulgur will soak up all the excess water. After 45 minutes refrigerate for 1 hour.

• Step 5: Once the bulgur is cold remove from the refrigerator and add the vegetable mixture.
• Step 6: Stir well and serve immediately.

Frequently Asked Questions

Related

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Pairings

These are my favorite dishes to serve with tabouleh:

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Tabouleh Recipe - Middle Eastern Parsley Salad

A really simple recipe for an authentic tabouleh made with cracked bulgur wheat, parsley, tomato, feta, mint, lemon juice and onion.  There is some variation on the spelling of tabbouleh or tabouli, no matter how you spell it you will love this salad with it's fresh flavors!

Course Salad

Cuisine Middle Eastern

Keyword bulgur salad, middle eastern salad, vegetarian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 189kcal

Author Analida Braeger

Ingredients

Salad:

• 1 cup bulgur wheat
• 1 ½ cup water boiling
• 2 cup curly parsley fresh, finely chopped
• 2 Roma tomatoes diced
• ¼ cup red onion diced
• 1 tablespoon mint leaves fresh, chopped finely
• ¼ cup feta cheese crumbled

Dressing:

• ¼ cup lemon juice fresh squeezed juice
• ¼ cup olive oil
• 1 teaspoon Kosher salt

Instructions

• In a glass bowl place lemon juice, olive oil, salt, parsley, tomatoes, onion, mint and feta. Mix well, cover and refrigerate for 2 hours.
• In another glass bowl, place the bulgur wheat. Add the boiling water. Cover and let it stand at room temperature for 45 minutes. Refrigerate for one hour.
• When bulgur is cold, remove from fridge and add the vegetable mixture and mix well.
• Serve cold

Video

Notes

Tips:

• • All the ingredients need to be as fresh as possible. Try to enjoy it the same day. I've had luck eating the salad the next day when sealed in an airtight container, but two days in the fridge max.

• • Don't freeze it, it'll lose its texture.

• • You could prepare the bulgur wheat a day or so ahead of time and have it chilled in the refrigerator. Don't add the dressing until ready to serve.

• • This goes great as a side dish with grilled beef kebabs, Turkish style lamb chops or chicken shawarma.

• • You can leave out the feta cheese and make the dish vegan if you prefer.

• • Try quinoa or other grains instead of the bulgur. Using quinoa would be a great gluten free option.

• • Substitute fresh pomegranate seeds for the tomato for tanginess.

• • Add cucumber cut up into 1 inch cubes. I like to use ½ cup of the seedless english cucumber.

• • You can use a food processor to chop the fresh parsley super fine and don't worry about removing the thin stems. You only need to remove the thick stems just below the leaf clusters.

• • Parsley: I prefer the curly parsley over the flat-leaf parsley since it gives a better overall texture to the dish.

• • Onions: You have some options with onions. I like to use red onion as those work very well in salads but green onions also work nicely.

• • Mint: Fresh mint leaves are the way to go and the traditional recipe alway has mint.

• • Dressing: Use fresh lemon juice, extra virgin olive oil and salt but you can also add ½ teaspoon of dried sumac if you have some on hand. The sumac gives it a little more tanginess and depth of flavor.
  • Other fresh herbs: You can add additional flavors by adding some chopped basil, dill or thyme. Experiment with flavors to your taste.

Frequently Asked Questions:
Can I make this salad ahead?
You can make it one day ahead or to take to a picnic but do not add the dressing until ready to serve. So if you are taking this salad along, pack the bulgur, vegetable, parsley mixture and cheese in on container and dressing in a separate container.

How long will it keep?
I only like to serve this fresh. The salad can be eaten the following day if  you have a little left over but it is much better eaten as fresh as possible.

Can I freeze parsley salad?
No, do not freeze this dish it will completely wilt the greens and tomato.

Is bulgur the same as cracked wheat?
No, bulgur is a par boiled wheat so it is pre-cooked. Cracked wheat is raw wheat. Bulgur is also sold in different sizes from fine, medium to coarse. I like the medium  over the coarse bulgur in my tabbouleh recipe.

Nutrition

Calories: 189kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 477mg | Potassium: 265mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1895IU | Vitamin C: 33.3mg | Calcium: 71mg | Iron: 2mg

Originally published July 2018 and updated October 2023.

If you have ever been to a Puerto Rican or Dominican restaurant you will always find habichuelas guisadas on the menu. These don't disappoint as side dish and I always order them. These soft tender beans explode with Latin flavors are super easy to make at home too.

One other traditional rice dish from Puerto Rico that is also a favorite of my family is arroz con gandules (pidgeon peas). Both of these rice dishes pair nicely with tostones ( fried green plantain) and bistec encebollado. You will have a full Latin meal with these on the menu!

Ingredients

The ingredients to make habichuelas guisadas are easily found at most grocery stores. Simple ingredients make a fantastic dish! Nothing fancy here and really easy to make. I want to clarify some details on the sofrito and recaito. Puerto Rican sofrito is a green condiment used in many dishes and consists of bell pepper, Spanish onion, aji duce peppers, garlic, cilantro and culantro or recao leaves. You place these in a blender and purée. This may be confusing but this is sold in the stores as recaito. Just remember recaito is the the same or very similar to Puerto Rican sofrito. The sofrito used in this recipe is the Spanish version sofrito sold in stores. I have a recipe to make homemade Spanish sofrito which I freeze into cubes for dishes like this. I have notes below on how to make the Puerto Rican version of sofrito below.

• Beans - Use pink beans also known as habichuelas rosadas or pinto beans will work nicely also. Get the canned version to save time.
• Ham - Any nice salty country ham will do.
• Onion - I like Spanish onions for this dish.
• Tomato sauce - Get a plain tomato sauce or purée.
• Potato - I like a waxy skin potato because they hold their texture in soups and stews.
• Olives - Get the Spanish olives with the pimento for the authentic taste.
• Olive oil - Use extra virgin olive oil.
• Spices/Herbs - Ground cumin, dried oregano leaves, garlic and bay leaves.
• Chicken bouillon - Use one cube, any brand will work nicely.
• Sofrito - The Spanish version sold in stores by Goya or my homemade one. (See link above.)
• Recaito - This is also sold in stores by Goya and is similar to Puerto Rican sofrito.
• Sazón - There are a several types offered so get the version that says "Con culantro y achiote".

See the recipe card for quantities.

Instructions to Make Habichuelas Guisadas

Here are the step by step photos to make Puerto Rican stewed beans.

• Step 1: Heat a Dutch oven or large soup pot on medium and add the olive oil, onion and garlic. Sauté on medium heat until the onion is translucent. Add the diced ham and continue to sauté for 3-4 minutes.
• Step 2: Add the tomato sauce, sazón, cumin, recaito, sofrito, beans, oregano, bay leaves, olives, chicken bouillon and potato.

• Step 3: Add the water and raise the heat to medium-high and bring to a low boil.
• Step 4: Once it boils, lower the heat to simmer. Cover and cook for 15 minutes or until the potatoes are tender. Add salt to taste. While the beans are simmering make the rice according to the package instructions.

Hint: Use a fork to test when the potatoes are tender.

Substitutions and Variations

Here are some easy variations you can try to suit your taste or particular diet.

• Veterarain - Leave out the ham and swap chicken bouillon with vegetable bouillon.
• Spicy - Add ½ teaspoon of cayenne pepper to the recipe or just add your favorite hot sauce when serving.
• Puerto Rican Sofrito - Swap the store bought recaito with the homemade Puerto Rican sofrito. Use a food processor and blend together the following into a purée: 3 green bell peppers (cored and seeded), 3 Spanish onions, 10 cloves of garlic, 1 bunch of cilantro (about 1.5 cups chopped), 12 aji dulce or cubanelle peppers (cored and seeded) and 12 leaves of culantro (also known as recao). Once you blend all these together use 2 tablespoon in the recipe and freeze the rest in ice cube trays or pack thin and flat into freezer bags so you can break off portions as needed. In some places these ingredient may be hard to find so that is why I use store bought recaito in this recipe.

Equipment

You really only need a few of basic items to make habichuelas guisadas. A large soup pot or Dutch oven with a lid. Be sure you have a lid so it does not reduce while you simmer. If you don't have a lid then you may have to add some water. It should have the consistency of chili. The beans will need drained and rinsed so a fine mesh colander works nice. A good cutting board and chef's knife for chopping wraps up all the equipment needed.

Storage

You can store the beans in the refrigerator for 3-4 days. Be sure to allow the beans to completely cool before storing in the refrigerator. You can freeze this dish and it reheats nicely. Store in airtight containers for 4-6 months in your freezer. I like to use the Still Tasty site as a reference for all food storage questions.

FAQ

Related

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Puerto Rican rice and beans:

📖 Recipe

Print

Puerto Rican Rice and Beans - Habichuelas Guisadas

Stewed beans bursting with Latin flavors! Great as a side dish or make it a meal.

Course Side Dish

Cuisine Puerto Rican

Keyword boricua food, latin food, rice and beans

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 396kcal

Author Analida Braeger

Equipment

• 1 Dutch Oven
• 1 colander
• 1 Chef's knife
• 1 Cutting board

Ingredients

• 2 tablespoon olive oil
• 1 onion chopped fine
• 3 cloves garlic minced
• 12 olives Spanish
• 8 oz tomato sauce
• 1 packet Sazón con culantro y achiote
• 1 teaspoon cumin ground
• 2 tablespoon recaito
• 2 tablespoon sofrito
• 31 oz pink beans 2 15.5 oz cans, drained and rinsed
• 1 teaspoon oregano dried
• 2 bay leaves
• 1 cube chicken bouillon
• ½ cup ham diced
• ½ cup potato diced
• ⅔ cup water
• 2 cups rice white, medium gain

Instructions

• Heat Dutch oven or large soup pot on medium and add the olive oil, onion and garlic.
• Saute on medium heat until the onion is translucent.
• Add the diced ham and continue to saute for 3-4 minutes.
• Add the tomato sauce, sazón, cumin, recaito, sofrito, beans, oregano, bay leaves, olives, chicken bouillon, potato, and water.
• Raise the heat to medium-high and bring to a low boil.
• Once it boils slightly lower the heat to simmer. Cover and cook for 15 minutes or until the potatoes are tender.
• Add salt to taste.
• Make the rice according to package instructions.

Notes

Variations:
Here are some easy variations you can try to suit your taste or particular diet.

• Veterarain - Leave out the ham and swap chicken bouillon with vegetable bouillon.
• Spicy - Add ½ teaspoon of cayenne pepper to the recipe or just add your favorite hot sauce when serving.
• Puerto Rican Sofrito - Swap the store bought recaito with the homemade Puerto Rican sofrito. Use a food processor and blend together the following into a purée: 3 green bell peppers (cored and seeded), 3 Spanish onions, 10 cloves of garlic, 1 bunch of cilantro (about 1.5 cups chopped), 12 aji dulce or cubanelle peppers (cored and seeded) and 12 leaves of culantro (also known as recao). Once you blend all these together use 2 tablespoon in the recipe and freeze the rest in ice cube trays or pack thin and flat into freezer bags so you can break off portions as needed. In some places these ingredient may be hard to find so that is why I use store bought recaito in this recipe.

FAQs

Can I freeze habichuelas guisadas?

Yes, you can freeze this dish in airtight containers for 4-6 months.

Are habichuelas the same as frijoles?

The names for beans vary from place to place and the types that are most popular. In Puerto Rico most beans of any type are called habichuelas. In places like Mexico, Cuba, Colombia or Pamaná where I am from the term frijoles is used. Pinto beans are very popular in Mexico and black bean seem to be a favorite in Cuba etc.

Can I make this dish with kidney beans?

Yes, but the texture will not be the same. Kidney beans are larger and have a much thicker skin. The habichuelas rosadas or pink beans are small with a very thin and tender skin. Pinto beans would be a closer substitute. 

Nutrition

Calories: 396kcal | Carbohydrates: 68g | Protein: 16g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 5mg | Sodium: 414mg | Potassium: 707mg | Fiber: 10g | Sugar: 2g | Vitamin A: 179IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 4mg

Food Safety

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.