Crispy Mexican Truffles Recipe

Crispy Mexican Truffles Recipe


  • 1 Stick of Butter
  • 240-Gram Bag of Marshmallows
  • About 300 Grams Kellogg’s Cocoa Krispies Cereal
  • 1/2 – 3/4 Cup Hershey’s Natural Unsweetened Cocoa (NOTE: For a sweeter option, use Nestle Nesquik Chocolate Powder)


Melt the butter in a medium heavy-bottomed pot set over medium heat.

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Add the marshmallows.

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Stir frequently until the marshmallows have melted completely.

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Add the Cocoa Krispies cereal.

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Stir to combine the cereal and marmallow mixture thoroughly.

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Remove from heat. Form a small portion into a ball.

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Place the cocoa in a small bowl and roll the ball in the cocoa to coat it completely. Shake off any excess cocoa powder.

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Place the crispy truffle on a large plate and continue the process until you’ve made crispy truffles out of the whole mixture.

You should make about 30 truffles.

Place the truffles in an airtight container until ready to serve.


This tasty and quick recipe is thanks to one of my students – Thank you Claudia!

Recipe Posted by Lindsay

Mexican Fried Plantains Recipe

Mexican Fried Plantains


  • 3 Ripe Plantains
  • Vegetable Oil, for frying
  • 1 Can “La Lechera” (Sweetened Condensed Milk)


In case you’re not sure what you should be looking for, below you see the plantains and “La Lechera,” Nestlé’s sweetened condensed milk sold in Mexico.

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Slice the plantains in half lengthwise, and heat vegetable oil in a large skillet set over medium-high heat until hot.

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Carefully place the plantain slices in the hot oil and fry until the underside is bright yellow and slighty golden brown, about 2 minutes or so.

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Carefully flip the slices and fry the other side until yellow and golden brown, another 2 to 3 minutes.

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Remove from oil and drain on a plate lined with paper towels.

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Place fried plantains on a plate and generously drizzle La Lechera over them.

Serve warm and enjoy!

Recipe Posted by Lindsay


Mexican Rice Pudding Recipe – Arroz con Leche

Arroz con Leche


  • 1 Cup White Rice
  • 3 Cups Water
  • 2 Cinnamon Sticks
  • 2 Teaspoons Lime Zest
  • Pinch of Salt
  • 1 Can (about 1 & 2/3 Cups) Evaporated Milk, plus enough Milk (about 2 & 1/3 Cups) to equal 4 cups total
  • 1 Egg
  • 1 & 1/2 Cups White Sugar
  • 1 & 1/2 Teaspoons Vanilla Extract
  • 1 Cup Raisins
  • 100 Grams Pecan Pieces


Combine the rice, water, cinnamon sticks, lime zest, and salt in a medium-sized pot. Set over medium-high heat and bring to a boil.

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Cover, reduce heat to low, and simmer until most of the water has been absorbed.

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Meanwhile, beat the egg into the evaporated milk-milk mixture. Add the sugar and beat until dissolved.

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Once the water has mostly been absorbed into the rice, stir in the milk-egg mixture and turn the heat up to medium or medium-high, stirring frequently.

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Continue to stir until it thickens. Add the vanilla extract and stir to combine.

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Pour the pudding into a large bowl and allow to cool. Then cover and refrigerate until well-chilled. It will continue to thicken a bit more as it cools.

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While the rice pudding is chilling, arrange the pecan pieces on a foil-lined cookie sheet or broiler pan.

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Place them under the oven broiler until lighty toasted, and set aside to cool.

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If serving the rice pudding later, store the pecans in an airtight container until ready to garnish the pudding.

Additionally, as an option, you can soak the raisins in some dark rum prior to garnishing the arroz con leche, but the traditional recipe is sans alcohol.

When chilled, serve the arroz con leche in small bowls as individual servings. Some enjoy it “pure,” without any garnish. Others prefer stirring in some of the toasted pecans, raisins, and/or sprinkled ground cinnamon. To each his own, but you’ll definitely love this Mexican rice pudding!


Recipe Posted by Lindsay

Mexican Sopes Recipe

Mexican Sopes

Salsa Verde Ingredients:

  • 5 to 6 Tomatillos, husks removed and rinsed
  • 3 Habanero Chile Peppers
  • 1/2 Medium White Onion, cut in half
  • Salt, to taste

Pico de Gallo Salsa:

  • 1 Large Red Onion, diced
  • 4 Roma Tomatoes, diced
  • 2 Habanero Chile Peppers, minced
  • Freshly Squeezed Juice of 2 Valencia Oranges
  • Freshly Squeezed Juice of 1 Lime
  • Sea Salt, to taste

Basic Sope Ingredients:

  • 1 Can Refried Bayo Beans*
  • 2 Tablespoons Vegetable Oil
  • 1 Garlic Clove, minced
  • 1/3 Medium White Onion, finely chopped
  • 1 Serrano Chile Pepper, minced (optional)
  • 1/2 to 3/4 Cup Hot Water
  • 1 Tablespoon Chicken Bouillon Powder
  • 1 Boneless Chicken Breast, cooked and shredded
  • Cotija Cheese, grated (optional)
  • Sour Cream (optional)
  • Avocado, peeled, pitted, and chopped (optional)
  • 12 to 16 Sopes (corn tortillas pinched around the edges)**

Salsa Verde Directions:

Cut the tomatillos in half and place them cut-side down along with the onion and habanero peppers on a baking sheet lined with aluminum foil.

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Roast them under the oven broiler until the skins are lightly blackened, about 7 to 10 minutes.

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Allow to cool slightly. Transfer the roasted tomatillos, onion, and chile peppers to a blender.

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Blend until finely chopped. Season with salt to taste and briefly blend again.

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Pour into a small bowl and set aside.

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Pico de Gallo Salsa Directions:

Combine the ingredients, mixing thoroughly, and set aside.

Mexican Sopes 7Basic Sope Directions:

*Note: Instead of using canned bayo beans, you may choose to prepare our Bayo Beans recipe (and you won’t need to add the oil, garlic, onion, serrano, hot water, or chicken bouillon powder indicated in the ingredients above). Take 2 cups of your beans, including some of the broth, and mash them in a saucepan set over medium heat. You might need to add a little hot water to get a thinner consistency in order to spread it on the sopes.

If using canned refried beans, add the vegetable oil to a medium saucepan set over medium heat. Add the onion, garlic, and serrano pepper and sauté, stirring occasionally until tender, 3-5 minutes.

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Add the hot water and chicken bouillon powder.

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Add the canned beans, stir to mix thoroughly, and heat over medium-low until the beans start to simmer. Cook another minute or so, making sure the beans are of a consistency that will be easy to spread on the sopes. Set the beans aside.

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**Note: If you can purchase pre-made sopes in your area, that’s the easiest method and you can proceed with the steps below. If you’d like to make your own sopes, you’ll need to buy Maseca Cornmeal and make the masa (cornmeal dough) according to the directions on the package. Once you’ve made the masa, roll a small ball of the dough in your hands, place it on a plastic bag or wax paper on the counter and flatten with your hand. You’ll probably need to use a rolling pin (or, preferably, a tortilla press) to get it a little thinner and rounder – it should be a little thicker than a tortilla. Heat a lightly-greased griddle or skillet over medium-high heat, then place the flattened dough on it, flipping frequently until it’s lightly golden. On the top side of the tortilla, pinch the edges with your thumb and index finger or use a spoon to form edges all around the tortilla. Continue heating and flipping until the sope is golden and slightly crispy, then add the beans and other toppings as indicated below.

If using pre-made sopes, lightly grease a griddle or skillet and set it over medium heat. Once it’s hot, add two sopes and heat until lightly golden underneath, 2 to 3 minutes.

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Flip the sopes.

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Spread a layer of beans on top of the sopes and heat until the beans are fairly hot.

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Remove from heat and add toppings as desired. For a basic sope, add some shredded cotija cheese. For a heartier sope, add some shredded cotija cheese and chicken.

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For a traditional sope, add sour cream and salsa verde to the basic sope. To the sope topped with shredded chicken, add some pico de gallo and avocado (as shown in the first photo).

The great thing about sopes is you can top them with whatever sounds good to you, so experiment with other toppings and have fun!

¡Buen Provecho!

Recipe Posted by Lindsay


Fish in Coconut-Guajillo Sauce

Fish in Coconut-Guajillo Sauce

Yucatan Pico de Gallo Ingredients:

  • 1 Large Red Onion, diced
  • 4 Roma Tomatoes, diced
  • 2 Habanero Chile Peppers, minced
  • Freshly Squeezed Juice of 2 Valencia Oranges
  • Freshly Squeezed Juice of 1 Lime
  • Sea salt, to taste

Guajillo Sauce Ingredients:

  • 4 Guajillo Chile Peppers
  • Sea Salt, to taste

Coconut Fish Ingredients:

  • 2 – 14 Ounce Cans (800 ml total) Coconut Milk
  • 2 Serrano Chile Peppers
  • 2 Garlic Cloves, minced
  • 3 Lemongrass Stalks, minced
  • 1 Kilo Sea Bass or Tilapia Fillets (or fish of your choice)
  • 1 & 1/2 to 2 Tablespoons White Sugar
  • Freshly Squeezed Juice of 1 Lemon
  • Freshly Squeezed Juice of 1 Valencia Orange
  • 1 Bay Leaf
  • Sea Salt, to taste
  • 6 Large Corn Tortillas or 12 Small Corn Tortillas
  • 1 Avocado, pitted, sliced, and peeled
  • Limes, wedged, as desired

Yucatan Pico de Gallo Directions:

Combine the ingredients, cover, and chill overnight. When ready to serve the fish the following day, remove the salsa and allow it to come to room temperature about an hour prior to serving.

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Guajillo Sauce Directions:

Guajillo Chile Peppers are dried.

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Place them in a small saucepan and cover with water. Bring to a boil, reduce heat, cover, and simmer 5 to 10 minutes. Remove from heat but allow to soak in the hot water another 5 minutes or so, until somewhat softened.

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Remove from water and allow to cool. Remove the stems and seeds. Add the chiles and 1/2 cup hot soak water to a blender. Add salt as desired.

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Blend until smooth.

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Pour into a small bowl, cover, and chill overnight.

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Coconut Fish Directions:

Roast the serrano chile peppers until skins blister and blacken slightly.

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Allow to cool a bit and remove stems. Combine the chiles in a blender with the garlic and lemongrass.

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Add the coconut milk and blend until smooth.

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Pour into a large bowl and add fish fillets.

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Immerse the fish fillets in the sauce completely. Cover and chill overnight.

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Directions for the following day:

In a medium-sized pot set over medium heat, bring the guajillo sauce, sugar, lemon juice, orange juice, and bay leaf to a boil, stirring frequently.

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Reduce heat to low and simmer about 20 minutes to reduce the sauce, stirring occasionally.

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Remove the fish from the chilled coconut sauce mixture and add the sauce to the pot, stirring to combine thoroughly. Turn the heat up to medium to bring the mixture to a boil.

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Once the sauce comes to a boil, add the fish fillets.

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Reduce heat to low and simmer about 7 minutes, or until fish is cooked as desired.

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Season with salt to taste and remove from heat.

Warm the corn tortillas on a comal (hot griddle) or in a skillet until hot.

Serve fish with the warm corn tortillas, pico de gallo, avocado, and lime wedges.

You may opt to serve this as a soup or choose to pile everything onto the tortillas to make fish tacos.


Recipe Posted by Lindsay

Crispy Fried Mexican Tacos Recipe – Tacos Dorados

Tacos Dorados

Taco Ingredients:

  • 1 Boneless Chicken Breast (in two halves or various pieces)
  • 1 White Onion
  • 2 Garlic Cloves
  • 4 Yellow or Russet Potatoes, peeled and cubed
  • 2 Poblano Chile Peppers
  • Freshly Ground Black Pepper, to taste
  • Salt, to taste
  • Vegetable Oil, for frying
  • About 2 Dozen Corn Tortillas

Garnish Ingredients:

  • Shredded Head Lettuce
  • 1/2 White or Red Onion, thinly sliced
  • Sour Cream
  • Avocado Salsa, see recipe (or another salsa of your choice)
  • Crumbled Queso Fresco
  • Avocado, pitted, sliced, and peeled


Add 1 to 2 tablespoons of vegetable oil to a medium pot set over medium-low heat. Add the chicken and brown on all sides.

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Coarsely chop the whole white onion and mince the garlic cloves. Divide the onion and garlic in halves. Add one half of the onion and garlic to the pot with the chicken and add water to cover the chicken. Bring to a boil, then reduce heat to low and simmer until done, about 15 minutes.

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Drain and allow the chicken and onion to cool. Shred the chicken.

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While simmering the chicken in the steps above, add the remaining half of the chopped onion and minced garlic to a medium saucepan along with the peeled and cubed potatoes. Cover with water, set over high heat, and bring to a boil. Reduce heat to low and simmer until the potatoes are tender, about 20 minutes.

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While the potatoes are cooking, set the poblano peppers over a low flame on the stovetop, on a comal (griddle) set over low heat, or under the broiler in the oven.

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Roast the peppers until the skin blisters and is blackened on all sides. Then place the roasted peppers in a plastic  bag, close it, and allow them to steam about 5 minutes.

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Remove one poblano from the bag at a time.

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Using a butter knife, lightly scrape the blackened skin off the pepper.

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Scrape the skin off of the other pepper. Remove the stems and seeds. Thinly slice the poblanos into small pieces (“rajas”) and set aside.

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Once the potatoes are tender, drain the water, but be sure that about 1/3 cup hot water remains with the potatoes. Mash the potatoes until smooth and season with freshly ground black pepper and salt to taste.

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Add the poblano rajas to the mashed potatoes and stir to combine thoroughly.

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Add vegetable oil to a large frying pan set over medium heat until the oil is about 1/4-inch deep. While the oil is getting hot, heat up 4 corn tortillas on a comal (griddle) set over low heat (so they won’t tear when you roll them up after adding the filling).

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Add chicken and onion to one warm tortilla and add potatoes with rajas to the other.

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Roll the tortillas up and place seam-side-down in the hot oil. Repeat with the other two warm tortillas. Fry the tacos, flipping occasionally, until they’re golden brown and crispy on all sides.

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Transfer to a plate lined with paper towels.

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Repeat the above steps until you’ve used up all the chicken and potato filling or you’ve made the number of tacos desired. Save any remaining filling so you can make tacos another time.

Place 3 to 5 crispy tacos on a plate. Drizzle a little sour cream over them. Top with shredded lettuce, sliced onion, a little more sour cream, avocado salsa, crumbled queso fresco, and sliced avocado. Serve immediately.

In Central Mexico, tacos dorados are commonly served as a side dish to pozole.


Recipe Posted by Lindsay

Mexican Red Chilaquiles – Chilaquiles Rojos

Mexican Red Chilaquiles


  • 4 Guajillo Chile Peppers
  • 7 Roma Tomatoes
  • 1/2 Medium White Onion
  • 3 Garlic Cloves, peeled
  • 3 Árbol Chile Peppers
  • 1 Cup Chicken Broth (or 1 Cup Hot Water (reserved from soaking the guajillo chiles) with 2 Tablespoons Chicken Bouillon Powder)
  • Vegetable Oil, for frying
  • 16 Corn Tortillas, preferably somewhat dry and stale
  • Salt, to taste


  • Sour Cream, to taste
  • 1/2 Medium White Onion, thinly sliced
  • Fresh Cilantro, coarsely chopped, to taste
  • Queso Fresco, to taste (or substitute Feta or a similar crumbly cheese)
  • 1 Avocado, pitted, sliced and peeled


Since guajillo chiles are dried chile peppers, you’ll need to soak them in hot water for 10 to 15 minutes so they’ll soften. Remove (reserving the hot soak water if using chicken bouillon powder instead of chicken broth). Remove the stems and seeds.

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Roast the tomatoes, onion, garlic, and árbol chile peppers on a comal (griddle) set over medium-low heat.

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Remove from heat and allow to cool.

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Place the garlic, árbol chile peppers, onion, 2 tomatoes, and the guajillo chile peppers in a blender.

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Blend until smooth. Add another 3 tomatoes.

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Blend, then add the remaining 2 tomatoes and blend again until smooth.

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Add a tablespoon of vegetable oil to a medium-sized pot set over medium-low heat. Pour the red sauce into the pot.

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Add the chicken broth (or chicken bouillon powder dissolved in soak water), stirring to combine, and bring to a boil. Reduce heat to low, cover, and simmer while you make the tortilla chips.

Cut the tortillas in half, and each half into thirds, forming triangles.

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Pour 2/3 to 1 cup of vegetable oil into a large skillet and set over medium-high heat. When hot, add enough tortilla triangles to cover the bottom of the skillet. The oil will start bubbling a lot once you add the tortilla triangles.

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After about 30 seconds, flip the tortilla triangles to fry the other side for another 30 seconds or so. The oil will be less bubbly at this point and the chips will be a light golden color.

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Remove chips from the oil and drain on a plate lined with paper towels. Lightly season with salt.

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Repeat frying steps until all your tortilla triangles have been fried and lightly seasoned with salt.

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At this point, your red sauce should have reduced a bit (not too thick and not too thin). Season to taste with salt.

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Add the tortilla chips to the sauce.

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Stir to thoroughly combine the chips with the sauce. The chips should be well-coated with sauce.

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Immediately serve and top with sour cream, sliced onion, chopped cilantro, crumbled queso fresco, and sliced avocado, or garnish as desired. Note: For added protein, top your red chilaquiles with shredded chicken, or serve fried eggs on the side.

¡Buen Provecho!

Recipe Posted by Lindsay