Lay evenly and flat in air fryer tray making sure no chips are overlapping each other.
Cook for 5 minutes at 350 degrees shaking basket every 1-2 minutes.
Remove from air fryer, allow to cool, and enjoy.
Thank you for reading my Air Fry Tortilla Chips recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Huevos rancheros isn’t something I necessarily grew up eating, but it’s a unique and delicious take on everyones favorite meal of the day; breakfast! And if you keep up with Break Thru Kitchen at all, then you know Mexican food is my favorite.
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And this traditional Mexican breakfast dish doesn’t disappoint! It’s made by topping a freshly fried tortilla with refried beans, a sunny side up fried egg, pico de gallo, and a rich and flavorful rancheros sauce.
Huevos Rancheros Homemade
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Why is it called Huevos Rancheros?
The name huevos rancheros translates to ranchers eggs. It was given this name because it is a traditional mid-morning dish in rural Mexican farms.
And while the farmers stick to the authentic recipe, consisting of eggs, tortillas, beans, and salsa, there are many variations of this dish today.
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What do I need to make Huevos Rancheros?
Corn tortilla. The crispy base.
Refried Beans. Gives heartiness and richness to the dish. Find my recipe here.
Eggs. The classic breakfast component.
Pico de Gallo. A fresh, flavorful addition. Find my recipe here.
Rancheros Sauce. Ties it all together.
What can I add to my Huevos Rancheros?
You can add avocado, hot sauce, cheese, lettuce, and so much. I’m giving you the basic recipe today because you will need to master the technique before getting creative.
Huevos rancheros is a traditional Mexican breakfast dish made by topping a freshly fried tortilla with refried beans, a sunny side up fried egg, pico de gallo, and a rich and flavorful rancheros sauce.
Prep Time25mins
Total Time25mins
Course: Breakfast
Cuisine: Mexican
Servings: 1person
Equipment
Frying pan
Spatula
Fork
Spoon
Knife
Ingredients
Rancheros Sauce
1tspoil
½tomatodiced
½chipotle pepper in adobo saucechopped
¼onionchopped
1clovegarlicminced
¼tsppaprika
¼tsporeganodried
¼cupwater
½limejuiced
Huevos Rancheros
1cupfrying oil
1corn tortilla
¼cuprefried beans
1egg
½cuppico de gallo
Instructions
Rancheros Sauce
Add oil, tomato, chipotle pepper, onion, garlic, paprika, oregano, and lime to a small pan over low to medium heat.
Cook for 5 minutes, or until almost all the liquid in the pan evaporates.
Add water and cook for 5 more minutes, or until all the liquid evaporates. Set aside.
Huevos Rancheros
Add frying oil to a medium pan over low to medium heat. Add corn tortilla to pan and cook until golden brown on both sides. Set aside.
Add egg to pan and cook until crispy. Set aside.
Assemble huevos rancheros by topping tortilla with refried beans, the fried egg, pico de gallo, and rancheros sauce. Enjoy!
Thank you for reading my Huevos Rancheros recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Pastelón is a dish traditionally found in the Dominican Republic and Puerto Rico.
However, just because the recipe is the same doesn’t mean the techniques are.
In a traditional Puerto Rican pastelón recipe, you’ll find that they don’t mash their plantains. Instead of boiling and mashing the plantains, they slice the plantains long ways and fry them.
I’ve actually tried that technique once before and though it was unique in texture and delicious, I prefer the Dominican technique. The plantain is smoother and it holds together a lot easier.
Pastelón is meant to be the Caribbean version of the Italian dish Lasagna. Plantains plays the role of the pasta, beef plays the role of the beef, and mozzarella plays the role of the parmesan and bechamel.
Pastelón
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What do I need to make pastelón?
Ripe plantains. Plantains are practically the straw of the show in this amazing lasagna remix. Make sure they’re nice and ripe!
Ground beef. Whether you choose turkey, beef, pork, or chicken it’s up to you! You could even make this vegan by substituting the beef with lentils, mushrooms, and literally so much more. Pretty much anything ground works.
Onion. Garlic. Green Peppers. Necessary for flavoring the ground beef and for adding a fresh touch.
Mozzarella. Creates the gooey top layer that we all love.
Seasonings. Caribbean flavors are a must in a pastelón!
Butter. Needed to yield smooth, buttery mashed plantains.
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How do I make pastelón?
Add plantains to a large pot of water over high heat. When soft, place plantains in a bowl with butter and mash until completely smooth. Set aside.
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Cook onions, garlic, and peppers in a pan over low to medium heat until soft. Add ground beef and seasonings to pan and cook. When almost fully cooked, mix in tomato paste. Set aside.
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Butter a baking dish. Add 1/2 plantain mixture into baking dish using a fork to flatten. Add beef mixture and flatten. Add the rest of the plantain mixture. Top with lots of mozzarella cheese.
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Bake for 20 minutes and 375°. Let cool and serve.
Can I make this with green plantains?
This recipe is intended to be made with ripe plantains for the flavor contrast of the sweetness in the plantains and the saltiness in the beef and mozzarella. So, you could definitely make it with green plantains, but I don’t know if you could still call it a traditional pastelón.
Can I make this with the Puerto Rican technique?
Of course you can, and if you’ve already tried my technique I strongly encourage you to try out the other one! Just make sure you add a scrambled egg to your pastelón to make sure the layers stick together. With that addition, you can use my recipe for that technique too!
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Pastelón Recipe
Pastelón is meant to be the Caribbean version of the Italian dish Lasagna. Plantains plays the role of the pasta, beef plays the role of the beef, and mozzarella plays the role of the parmesan and bechamel.
Peel plantains and cut in half. Add plantains to a pot of water over high heat until soft.
Remove from heat. Place plantains in a bowl with butter and mash until completely smooth. Set aside.
Add onions, garlic, and peppers to a pan over low to medium heat. Cook until soft.
Add beef and seasonings to the pan and cook.
When almost fully cooked, mix in tomato paste. Set aside.
Butter a baking dish and add ½ of the plantain mixture. Use a fork to flatten.
Add beef mixture to the dish and flatten.
Add the rest of the plantain and top with mozzarella cheese.
Bake for 20 minutes at 375°.
Let cool and serve. Enjoy!
Video
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Thank you for reading my Pastelón recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Tres leches is a notoriously delicious cake. And though very famous, it’s still unknown exactly where it came from.
While there are several stories that are floated around, most agree that the mass production of canned milk and sugar by companies like Nestlé in Nicaragua and Mexico leading up to the World Wars played an important role in the creation and popularization of tres leches cake.
Especially during the wars and Great Depression when food options were more limited, soaking cake in milk was a creative and inexpensive way to repurpose it as a special treat in difficult times
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What is Tres Leches?
It’s simply a sponge cake soaked in three different kinds of milk, and topped with whipped cream and fresh fruit. And given the name, it’s no surprise that this is a very popular cake in Latin cultures. It literally translates to “three milks” in Spanish.
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What are the three milks?
The three milks are condensed milk, evaporated milk, and whole milk. They make the cake sweat, moist, and light. Each bite is like a delicate, spongey cloud. And no I’m not exaggerating.
Tres Leches
Before I ever had tres leches, I kinda thought it was over-hyped. But i remember the first time I ever tried it, and I was stunned. It gave me tiramisu vibes with the soaked cake, but it carried it’s own uniqueness.
It doesn’t have any bitter contrast in flavors like tiramisu has, but it does have a lightness to it, that doesn’t make you want to stop eating it. Like, it’s not overly sweet or rich to the point where it’d be painful to finish one slice. This is the type of cake that makes you want more.
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The frosting
A big factor in the lightness of this cake is the frosting. It’s a light, mildly sweet whipped cream frosting that works excellent with soaked cake. Top it with fresh fruit and you’ve got yourself an A+ cake right there.
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Will all that milk fit into my cake?
It may not seem like it will, but the cake will soak up every last drop of milk. Just pour slowly and evenly along the entire cake, and don’t forget the edges! And click here to see a recipe for an alcohol soaked tres leches!
How long can I store this cake?
Store for up to 4 days in the fridge.
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Tres Leches Cake Recipe
Tres leches is a notoriously delicious cake. It's simply a sponge cake soaked in three different kinds of milk, and topped with whipped cream and fresh fruit.
Combine flour, baking powder, and salt in a bowl. Set aside.
Combine egg whites with 3/4 cup of sugar and mix with electric mixture until stiff peaks are formed. Add vanilla extract, mix, and set aside.
Combine egg yolks and 1/4 cup of sugar and mix with a whisk until it turns light brown.
Add egg yolk mixture to dry mixture and mix until well combined.
Fold egg white mixture into the bowl.
Add milk or water and mix until fully combined. Set aside for baking.
Butter the baking dish.
Pour mixture into baking dish and bake for 25 minutes at 350°.
Remove from oven and allow to cool.
Using a knife, cut along the edges to remove cake from dish.
Clean dish and return cake to dish.
Poke several holes all around the cake using a fork.
Combine condensed milk, evaporated milk, and whole in a pouring cup.
Slowly pour entire mixture onto the cake. Set aside.
In a bowl, combine heavy whipping cream and sugar and mix with an electric hand mixture until thick peaks form.
Top the cake with whipped cream and enjoy!
Video
Notes
Fold the egg white mixture into the rest of the ingredients to avoid removing all the air whipped into the egg white mixture.
Pour the milk into the cake slowly and evenly, and don’t forget the edges!
Once baked and cooled, be sure to remove the cake from the baking dish to make it easier to remove later during serving.
Thank you for reading my Tres Leches recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Pico de gallo, also known as salsa fresca, is one of my favorite sides when enjoying a classic Mexican dish. The flavors are fresh and balanced, and it adds a spunk of flavor to tacos, quesadillas, and even tortilla chips.
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What is Pico De Gallo?
Pico de gallo translates to “beak of rooster” in Spanish. It was given this name because originally people would eat it by pinching the ingredients between their thumb and index finger. And this hand gesture looks similar to the beak of a rooster.
Nowadays, we eat salsa fresco with tortilla chips, but back in the day they had their own way of doing things.
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What’s the difference between pico de gallo and salsa?
Let me put it this way, pico de gallo is a type of salsa, but salsa is not pico de gallo. Pico de gallo is a fresh, uncooked mixture that is chunkier in consistency. You can visibly see each chopped up ingredient in it. Meanwhile, salsa is cooked and a thinner consistency. Salsa can be left chunky or pureed, but it has more liquid regardless.
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Another thing is, the ingredients for salsa are interchangeable. You’ll find a variety of recipes making salsa with all types of different chiles and vegetables. Meanwhile, the ingredients for a this recipe are fairly consistent.
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Pico De Gallo
So what makes this recipe different?
Well, remember earlier when I mentioned that this is a fully uncooked recipe? Well, there’s going to be a tiny bit of cooking in my recipe. Instead of chopping up raw tomatoes, with the guts and all that involved, we are going to be making tomato concasse.
What’s that you may ask? Well it’s French for “crushing” and refers to a cooking technique that involves scoring, boiling, and peeling. Once peeled, the seeds are removed to eliminate any bitter tastes, and then the tomato is diced. And what you’re left with is a perfect tomato that’s ready to be enjoyed raw.
Check out my video recipe down below for a full guide on this recipe!
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Then just add the classics…
You know, red onion, garlic, jalapeno, cilantro, etc… you get the idea. Salsa fresca is a true classic, so messing around with these ingredients isn’t recommended. However, this doesn’t mean we can’t add some extra ones…
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I like adding tomato juice to the mix because I prefer my salsa to have some liquid to it. And I don’t want to add an unreasonable amount of lime juice, so I add more tomato flavor to the dish! Adding tomato juice really changed the game for me, so definitely give this a try. I also add a bit of olive oil to balance the flavors.
Lastly, one ingredient I don’t want you to forget is cumin. It adds a layer of warmth to the salsa fresco. But be careful, it’s easy to go overboard with the cumin! And if you’re making this one ahead of time, the longer the flavors sit together, the stronger the cumin flavor will be. Be use to use it sparingly, but do not skip it!
Pico de gallo is one of my favorite sides when enjoying a classic Mexican dish. The flavors are fresh and balanced, and it adds a spunk of flavor to tacos, quesadillas, and even tortilla chips.
Score the tomatoes with a knife by cutting an X on the bottom side.
Place the tomato on slotted spoon, and place into boiling water for 30 seconds.
Remove tomato from water and place onto cutting board.
Use knife to pull back the skin from the X marked earlier.
Onced peeled, remove guts and seeds and then finely chop.
Add chopped tomatoes and the rest of the listed ingredients to bowl. Enjoy!
Video
Notes
You don’t have to use all of the red onion or jalapeno listed. If you’re not a fan of onion, or don’t care for spicy foods, then use these ingredients minimally as adding the quantity listed in the recipe may not work for you. Add a little at a time and taste as you go.
Scoring the tomatoes before boiling them makes peeling them later way easier. Don’t skip this step.
Using the tomato concasse technique ensures that any bitter flavors in the tomato don’t make it to our pico de gallo. Don’t skip this step.
Cumin is completely optional but highly recommended. Taste as you go to avoid adding too much, but do remember that the flavors strengthen as they sit.
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Thank you for reading my Pico De Gallo recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe to get notified when I post more recipes like this!
This classic Caribbean style rice and pigeon peas recipe is so simple and satisfying, it’ll easily become one of your favorite rice dishes.
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Rice and peas is usually made with red kidney beans, but they can be substituted with literally any bean. So, for this is the variation of the recipe I chose pigeon peas. This alternative is referred to as gungo rice and peas.
The rice is cooked in creamy coconut milk and the pigeon peas are soft and spiced from the allspice, thyme, and ginger. It’s really just a perfect combination.
Rice And Pigeon Peas Caribbean Style With Vegan Brown Stew Chicken, Steamed Cabbage, & Okra.
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Dried or canned beans?
Above all, I always try to use dry beans over canned beans. Here’s why:
“Bisphenols are used in aluminum can linings to reduce corrosion. One bisphenol, BPA, has all the molecular characteristics of an obesogen, a term coined in 2006 to describe chemicals that potentially make us fatter. It enlarges fat cells, disrupts a protein that protects the heart called adiponectin, and functions as a synthetic estrogen. The latter means it can have sex-specific effects on growth and narrow the coronary arteries, increasing risk for coronary artery disease. Studies have shown you can reduce BPA levels by as much as two-thirds by avoiding canned foods – in just a few days’ time,” The Guardian.
For that reason I choose to steer far far away from canned foods. But I’m human too and I understand that sometimes there just is no time. That is to say, everything in moderation.
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Rice And Peas
How do you cook dried beans?
Firstly, I put 1/4 cup of dried pigeon peas in a bowl and added water. Secondly, I let the beans soak for 8 hours. I returned to 1/2 cup of soaked pigeon peas and yellowish water.
At this point, I fill large pot with the beans and 2 cups of water. I cook the beans for about an hour, or until they’re soft. After that, I add the rice. If after you put your rice in the pot there is not enough liquid to just cover the rice, then add however much water is necessary.
Traditionally, this recipe calls for a scotch bonnet pepper but since I cannot find one where I am located I used a piece of a red chili pepper. I have also used a jalapeno before in this recipe and it works well too.
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Rice Ans Pigeon Peas With Vegan Brown Stew Chicken
What do I eat rice and pigeon peas with?
My favorite thing to pair it with is brown stew chicken, but it works very well with jerk chicken and curry chicken. To sum it up, it’s a Jamaican staple, so be sure to serve with a classic Caribbean meat dish.
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Jamaican Rice And Pigeon Peas Recipe
This classic Caribbean style rice and pigeon pea recipe is so simple and satisfying, it'll easily become one of your favorite rice dishes.
Add onions, garlic, and ginger and cook until translucent.
Add thyme, black pepper, and allspice and cook for a few minutes until fragrant.
Add pigeon peas, coconut milk, water, and salt and bring to a boil.
Cook on low heat while covered for about 30 minutes.
Add washed rice and stir. At this point you can taste for any further seasonings.
Cover with a lid, bring to a boil, and simmer for 25 minutes.
Allow rice to sit off the stove for another 15 minutes.
Once cooled, use a fork to fluff up the rice and serve.
Thank you for reading my recipe. If you decide to try making Jamaican rice and peas be sure to tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Chunky avocado mixed with sour lime and crunchy fresh vegetables are the key ingredients to the infamous guacamole that we all know and love.
However, have you ever considered spicing things up a bit? Maybe by adding in some ripe mango?
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Why add mango?
Guacamole is something I personally can’t get enough of. I put it on everything.
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That being said, it is possible to get tired of a good thing. You know, when I made this recipe I had simply eaten too much regular guacamole. I (somehow) grew tired of it. Even good things get old after a while…
You know, kinda like when you eat that one type of cereal for a few months and before you know it, you just can’t take it ANYMORE. Everything in moderation, right?
So, to switch things up for my palette, I tried making guacamole with some different ingredients; like mangoes.
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Is this better than regular guac?
Traditional guacamole is pretty hard to beat, so I don’t want to put these two in an unfair competition. The guacamole we all know and love is one of a kind, and unmatchable.
Nonetheless, this is a heck of a good alternative for when you’re just tired of regular old guacamole.
This is a sweet twist on the traditional recipe.
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What can I eat guacamole with?
This guacamole makes a delicious topping for tacos and quesadillas, or even as dip for your favorite tortilla chips. Add it to your meals and enjoy as a delicious side, throw it on top of some toast for breakfast, use it for deviled eggs… The possibilities are endless. It fits perfectly into most Hispanic and Spanish meals, so be sure not to forget it when making rice and beans or paella.
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Sweet And Savory Mango Guacamole Recipe
Sweet and savory is the best way I can describe this guacamole. Chunky avocado mixed with the sour lime, the crunch from the fresh vegetables, and the ripe mango creates a sweet twist on traditional guacamole.
Finely chop onion, garlic, and jalapeno pepper and add to bowl.
Squeeze one half of lime juice into the bowl and mix.
Add avocado to bowl and use fork to mush avocado to preferred consistency. Add diced mango and mix.
Dice mango and add to bowl.
Squeeze other half of lime to bowl. Mix.
Chop one handful of cilantro and add to bowl. Mix.
Add cayenne pepper and season with salt to taste.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe to get notified when I post more recipes like this!
Jose Tejas, also known as Border Cafe, is literally my favorite restaurant ever. I go there for my birthday every year, whenever my mom comes to visit, and whenever I’m craving Mexican food.
I’ve eaten a ton of things on their menu, but my favorite dish by far is Chicken Bandera. It’s simply an amazing dish. Wood fired mesquite grilled chicken, honey lime cilantro dipping sauce, and a grilled avocado filled with mango. It’s typically served with shoestring french fries, but I get it with either jambalaya or white rice and beans.
Now, I know they only have a handful of locations, but I also know that lots of people have stopped for a meal there at least once.
And listen, if you’ve never been able to visit one of the locations, that is an even better reason to make this recipe at home.
So, as a service to society, I have created a copy cat recipe for this delicious meal. Of course, the real thing is on a whole different level. But, it’s nice to be able to recreate the flavors of my favorite dish. So, that’s exactly what I did!
Some tips I would give you are that if you can’t assemble your own mesquite seasoning mix then grab a seasoning mix from the super market! Also, if you don’t own a grill like me, you can just pan sear it. But since I know that char is essential, I pulled out my George Foreman grill to give it that effect!
Mesquite Grilled Chicken With Honey Lime Cilantro Sauce Copy Cat Jose Tejas Chicken Bandera Recipe
So, as a service to society, I have created a copy cat recipe for this delicious meal. Of course, the real thing is on a whole different level. But, it's nice to be able to recreate the flavors of my favorite dish. So, that's exactly what I did!
Potato salad is a very basic recipe that some of love so much, and some of us hate with a burning passion. I agree, it is a hit or miss. If you aren’t a fan of mayo, then potato salad is probably not your thing.
But, there are alternatives to mayo for this recipe. Some of them are sour cream, oil, and lemon.
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With that being said, if you want to make this kicking potato salad to real way you’re going to want to use mayo. Get vegan mayo, whatever you have to do, just get mayo!
Now, let me make it very clear that this is not the regular ole Russian potato salad. This is a Dominican potato salad. AKA the best damn potato salad there is.
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This potato salad is found at almost all Dominican holidays and events. It’s a fairly simple recipe, but it’s reserved for special occasions. So, when I go to my family gatherings and I see that there is potato salad, I know we’re all about to have a great meal!
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Check out the video above for the technique. Some tips I have for you are to make sure not to burn your onions while sauteing them, they should be translucent not brown in any way. Also, only cook you potatoes and carrots until they are soft, they should not be mushy or falling apart. Adding the tablespoon of vinegar helps with this.
Now, let me make it very clear that this is not the regular ole Russian potato salad. This is a Dominican potato salad. AKA the best damn potato salad there is.
Ingredients
2 potatoes
1 egg
2 carrots
1/2 red onion, chopped
2 tbsp white vinegar
1/2 cup mayonnaise
salt and pepper, to taste
Directions
Fill a large pot with water and add 1 tbsp vinegar, potatoes, egg, and carrots. Boil over medium heat.
Once boiling, remove egg. Remove carrots and potatoes once they are tender and soft.
In a small pan over low heat, add 1 tbsp vinegar and chopped onion. Cook until onions are translucent.
Peel potatoes and egg and largely chop egg, carrots, and potatoes.
In a bowl, add potatoes, egg, carrots, onion, and mayonnaise.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Empanadas are a staple for get togethers and barbecues. They’re most amazing when they’re hot, fresh, and flaky. But… sometimes there are not so great emapanadas at the cookout. Don’t be the person who orders a pan of soggy, skimpy empanadas from that one place. Do something different and try making your own.
This recipe is so simple and only takes a few ingredients to make. Everybody always thinks that empanadas are very difficult to make, the concept of an empanada is straight forward, you fill, fold, and press. The only part you want to make sure you’re not screwing up on is preparing the dough. Here’s a video on exactly how to execute this recipe.
It’s a very simple technique, so don’t go buy store brought dough (but you do you). I also always thought the from scratch process was going to be super time consuming, but honesylu the most tedious part of this recipe is the waiting 30 minutes for the empanada dough to rest!
Going the extra step goes a long way with certain recipes, and this is definitely the case when it comes to empanadas. Frozen dough is no competition for fresh, homemade dough. So, with that being said, I will now be the person bringing the empanadas to the cook out!
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Black beans are one of my favorite beans. I love making this recipe when I’m feeling tired of the classic Dominican beans. You know, put some spice in my life. One thing I kinda love about this recipe is the way all the flavors cooked together and created an almost sweet flavor profile, and I’m not one who likes salty things being sweet. So, take it from me, you have to try this recipe.
The hint of sweetness I was referring to earlier comes from the auyama, which also provides a hearty feature to these beans. I didn’t always use auyama in my beans. To be completely honest, I never even knew about it’s existence besides from my childhood memories when my grandma would make beans with it! When I started using it in my beans I never went back. It’s so cheap, lasts a long time, and adds an amazing sweet earthy flavor to my beans. You’ve definitely got to try this recipe out.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
This elote corn recipe is a delicious way to spice up your corn on the cob. This corn is traditionally grilled but I don’t own a grill so I chose to boil mine. You could also bake these elotes and they would come out wonderful.
I actually tested this recipe out with both sour cream and mayonnaise, and let me tell you. Sour cream wins all day. It’s so much less intense when combined with the flavors of the cotija cheese and tajin. Although also, maybe it was just the combination of corn and mayonnaise in my head!
This recipe pairs well with Mexican dishes and can be dressed up in so many different ways. I’d love to try making an elote covered in bacon!!! And some fresh cilantro on top… the possibilities are honestly endless with this creative but simple side dish.
Elote Mexcian Corn Side Dish
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
This is pretty much the breakfast I grew up on. I have an incredible amount of memories of being called to the kitchen to pick up my plate of mangu. To be completely honest, it was very rare to eat mangu with all these sides. Mangu is a quick and cheap dish, so my grandma wouldn’t be too bothered to make all 4 sides with it. There was almost always salami, but almost never cheese. But today I’m here to share the comeplete mangu dish with you.
So for starters, if you’re not from the Caribbean you are probably wondering what the hell is mangu. Mangu came from the region of the Congo, when there was slave trade, from a similar dish they eat made with boiled plantains. The name of the dish is mangusi. The word mangu comes from this West African word mangusi, which refers to any mashed vegetable from the earth.
Mangu con los tres golpes translates to mashed plantain with the three strikes. The three strikes would be the egg, cheese, and salami. Sometimes called con los cuatros golpes and incorporating avocado, this is a traditional breakfast in the Dominican Republic.
Try to use very unripe plantains, but yellow ones work too. The salami brand my family uses is Induveca. It’s a Dominican staple and can be used in so many more ways than just a side for mangu. Also, make sure to slice your queso thicker so you have a soft, gooey center.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
In a small bowl, add sliced onion and vinegar and let marinate as you prepare the rest of the dish.
Peel plantain by cutting the skin alongside the edges. Cut plantain into 4 pieces for quicker cooking.
In a small pot at medium to high heat, fill with water and plantain pieces, and cook until the plantains are soft.
Once the plantains are soft, remove them from water, preserving about 2 tbsp water from cooking.
In a large bowl, add soft plantain and butter, using a fork to mash the plantains.
Add preserved cooking water and cold water and mash until smooth. Season with salt and pepper and set aside as your prepare the rest of the dish
In a pan at low to medium heat, add frying oil. Add egg, season with salt and pepper, and cook, using a spoon to get the hot oil on the top of the egg. Once cooked, remove from pan.
Add cheese slices to pan and cook on both sides until golden brown. Once cooked, remove from pan.
Add salami slices to pan and cook on both sides until golden brown. Once cooked remove from pan.
Add onion slices marinating in vinegar to pan and cook until translucent. Once cooked remove from pan.
I remember my mom would always buy those frozen taquitos from costco and I was always so obsessed with them. I’m talking like, I’d finish a box every weekend! And the were BIG boxes because you know, costco. They were so addicting, so I decided to make my own and share my recipe with you.
If you don’t know about taquitos, also known as rolled tacos, or flauta and tacos dorados in the streets of mexico, then let me brighten your day with this delicious Mexican dish. A taquito typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then crisp-fried or deep-fried and the dish is often topped with condiments like sour cream and guacamole. It’s similar to tacos and quesadillas, but it’s different which is great because those can get boring. Taquitos are a great way to spice up your Taco Tuesday menu!
So, next time you’re craving Mexican food and you have some corn tortillas on hand, try this recipe for taquitos. You can substitute the oil and pan in this recipe with either an air fryer at 400 degrees for 10 minutes or an oven at 425 degrees for 20 minutes.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Taquitos are a great way to spice up your Taco Tuesday menu!
Ingredients
15 corn tortillas
2 cups cooked chicken, shredded
1/2 small onion, chopped
2 cloves garlic, chopped
1/2 green bell pepper, chopped
1/2 tsp adobo
1/4 tsp cumin
2 cups frying oil
salt and pepper to taste
sour cream, optional
cojita cheese, optional
parsley, optional
Directions
In a deep pan, heat oil on low to medium heat.
One at a time, cook the tortillas in the oil for 3 second and then remove from oil and let cool. Set oil aside for later step.
In a small pan on low heat add onion, garlic, bell pepper, chicken adobo, cumin, and salt and pepper to taste.
Cook until the vegetables are soft then remove from heat.
To assemble the taquitos, place a tortilla on your cutting board and place a spoonful of you chicken mixture on the bottom half of the tortilla.
From the bottom side of the tortilla (the side closest to you), begin rolling (making sure the filling is tight by tucking) until you have a tight rolled taquito. Do the same for each tortilla.
In the deep pot with oil, cook the taquitos at low to medium heat until they’re golden brown.
Serve with sour cream, cojita cheese, and parsley.
I love Dominican food, and res guisada is one of my favorites. It’s hearty, comforting, and delicious, and it pairs perfectly with rice and beans to make La Bandera. La bandera, or the flag, is a the national dish of DR and it is matches the colors of the country’s flag and consists of rice, red beans, meat, and salad. I could eat la bandera every single day but that’s just me.
This recipe is simple to make and can be prepared in under an hour! You can let this simmer for longer than 20 minutes if you want a thicker stew, but don’t cook for longer than an hour to avoid overcooking.
La Bandera Dominicana
You can make this recipe using just about any cut of beef, just dice it into 1 inch pieces. And any color bell pepper works though I always pick the red ones :). Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Patacon is the concept of using plantain as a substitute for bread. It’s a very satisfying way to switch things up once in a while. I have a recipe already where I show you how I make my Jibarito, which is very similar to this recipe. However, that recipe used salted green plantains while this recipe uses sweet ripe plantains.
Patacon De Platano Maduro
Making these are so easy, just make sure that you use plantains that are ripe but not too ripe to where it won’t hold together after you press it. Also, don’t press the plantain too thin because that will also cause the plantain to fall apart.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Patacon is the concept of using plantain as a substitute for bread. It's a very satisfying way to switch things up once in a while.
Ingredients
1 ripe plantain
3/4 cup vegetable oil
1 cup shredded grilled chicken
1 kale leaf
1/2 jalapeno, sliced
1 clove garlic, minced
1 handful cilantro, chopped
1/2 lime, juice and zest
1 tbsp olive oil
1/2 tsp oregano
salt and pepper to taste
Directions
In a medium pan, heat oil over low to medium heat.
Peel the plantain, cut it in half, and then cut the plantain perpendicular to the first cut so that you have 4 pieces.
Place the four plantain pieces into the pan and cook for a few minutes on both sides.
Remove each plantain quarter from the pan and onto a cutting board lined with parchment paper and use another cutting board to press the plantain pieces.
Put the pressed plantain pieces back to the pan and cook until golden brown on both sides.
Combine jalapeno, garlic, cilantro, lime, olive oil, oregano, salt, and pepper in a bowl.
Assemble patacon starting with one plantain quarter, the shredded chicken, kale, mojo, and another plantain quarter.
Being half Dominicana, I LOVE rice and beans. Over the years I’ve perfected my rice by switching over to basmati rice, adjusting the water ratio, and tweaking the cook time. But I’ve never ever made habichuelas that I truly enjoyed. Before this recipe that is.
Now let me clear up that these beans are not made from SCRATCH since we are using canned beans, and that’s probably evident through the very short 45 minute cook time. Usually, you’d start with dry beans and that cook time is somewhere around 4 hours, and that’s not including soaking the beans overnight for 8-12 hours. This is the recipe for when you want beans but do not have the time.
Dominican Rice And Beans
You can use any bean for this recipe really, but for true Dominican beans use roman beans. Good alternatives would be pinto beans, black beans, cannellini beans, and red kidney beans.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Quesadillas are one of my favorite things to make when I need to cook something quick and delicious! This recipe makes a pretty basic quesadilla that tastes so much better than any basic quesadilla.
Vegan Chorizo
What makes this quesadilla stand out is the homemade chorizo filling! It’s made out of seitan, mushrooms, and walnuts and so many other spices to bring the chorizo to life.
And like I say all the time, a homemade tortilla brings things to a whole nother level. I made flour tortillas because I was too lazy to buy a pack, and truthfully they’re so easy to make it bothers me to buy it😂 And homemade versions are so easy and taste soooo much better!
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Combine flour, baking powder, and salt and mix well. Add oil and water and mix until just well combined and let rest in bowl with damp towel for at least 30 minutes.
After 30 minutes, slice your dough into four and use a rolling pin to roll each piece of dough out into a thin circle.
Heat each tortilla until golden brown on a pan at low to medium heat.
Once both sides are cooked, cover one half of the circle with cheese, then chorizo, and then more cheese. Fold.
Cook on both sides until crispy and the cheese is melted. Serve.
This recipe is a must try simply because of how flavorful the chorizo is! You practically forget you’re not eating the real thing lol.
No but seriously, the combination of seitan, mushrooms, and walnuts creates a very believable meat crumble. The addition of onion, garlic, and jalapeno creates a tone of freshness and the long list of spices brings the whole mixture to life. Apple cider vinegar creates a slight caramelization on the crumble.
Quesadilla With Vegan Chorizo
This chorizo can be made ahead of time for different types of meals such as quesadillas, tacos, tostadas, burritos, nachos, and so so so much more!
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Tostada is spanish for toasted, and in this recipe we are working with a corn tortilla that is fried, or toasted, to work as a plate for toppings.
Refried beans are one of my favorite ways to use black beans, though this refried beans is traditionally made with pinto beans. This recipe for refried beans is so quick and simple, and is tailored for dry beans instead of canned beans. Cooking with dry beans creates a richer flavor throughout the beans and the mixture itself, and you skip the canned bean flavor! Of course, you can make this recipe with canned beans, but in my opinion it all doesn’t come together the same way.
Vegan Tostada With Refried Beans & Chili Lime Seitan
Seitan is one of my favorite plant-based meat alternatives because it’s so versatile. The first time I had a tostada I was a few weeks ago when I was in Virginia. I went to this Mexican eatery called Lilly’s Little Mexico where I ordered tostadas de quinoa. It’s a fried homemade tortilla topped with refried beans, mexican quinoa, lettuce, queso fresco, and sour cream. It was sooooo good! It truly inspired me to make these tostadas at home!
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Vegan Tostadas With Refried Beans & Chili Lime Seitan
Homemade tostadas will top any tostada you've ever had.
“Refried
– 2 servings Easy Homemade Corn Tostadas
– 4 cups water
– 1/2 cup black beans, soaked
– 1/2 onion
– 2 cloves garlic
– 1/2 teaspoon cumin
– 1 sazon packet
– 1 cup cheese
– salt and pepper to taste
“Chili
– 2 seitan cutlets
– 1 lime, juiced
– 1 tbsp soy sauce
– 1/2 tsp chili powder
– 1 pinch sugar
– salt and pepper to taste
“Refried
1. Combine water, beans, onion, garlic, and sazon packet in a deep pot. Cook until beans are tender.
2. Using a large ladel or spoon, scoop bean mixture onto a pan at low to medium heat. Stir frequently.
3. Season with cumin, salt, and pepper and mash the mixture using a fork.
4. Once the mixture begins to thicken, add the cheese and continue cooking until desired consistency.
5. Combine tostada.
“Chili
1. Combine all ingredients in a bowl and let marinate for at least 30 minutes.
2. Put entire mixture onto oiled pan at low to medium heat and cook until seitan is crispy.
3. Combine tostada.
I’ve said it once before and I’ll say it again. Homemade tortillas hit different. And that goes for tostadas as well!
If you’ve never had a tostada let me put you on real quick. It’s essentially a raw corn tortilla fried in oil, making it crispy and kinda like a big, flat tortilla chip. You put toppings on it just like you would a taco and you enjoy! It’s absolutely delicious and the possibilities are endless with this one.
The first time I had a tostada I was a few weeks ago when I was in Virginia. I went to this Mexican eatery called Lilly’s Little Mexico where I ordered tostadas de quinoa. It’s a fried homemade tortilla topped with refried beans, mexican quinoa, lettuce, queso fresco, and sour cream. It was sooooo good! It truly inspired me to make these tostadas at home!
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Ropa vieja is the national dish of Cuba, but is also enjoyed in Puerto Rico, Panama, Spain, and the Philippines. Many don’t know this, but ropa vieja originated in Spain. It literally translates to ‘old clothes’ and the story goes that a poor old man once shredded and cooked his own clothes because he could not afford food. He prayed over the bubbling concoction and a miracle turned the mixture into a tasty, rich meat stew.
While we don’t know how factual that story is, we do know that ropa vieja is over 500 years old and originated in the Iberian peninsula of Spain. The dish then traveled to the Americas with the Spanish people, where it became a staple dish across the Caribbean and Cuba.
The traditional recipe consists of shredded stewed beef with vegetables. I decided to try this traditional dish with a plant based meat alternative, in this case oyster mushrooms. The meat in this recipe is typically shredded or pulled, and you can achieve the same texture with an oyster mushroom.
To avoid squishy, soggy mushrooms, cook the mushrooms by themselves after they’ve been marinated for 15 minutes. While cooking, use a spatula to frequently press the mushrooms down on the pan. This helps the mushroom release excess water, resulting in a meatier mushroom.
I paired my ropa vieja with white rice, fried plantain, green beans, and sage honey glazed brussel sprouts and apples.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
This patacon was is so delicious and satisfying! It’s a creative and out-of-the-box way to use plantain!
I love eating plantains as a side but using plantains as the “buns” in this recipe was very different way to use this starchy vegetable I grew up eating throughout my childhood.
Plant based jibarito
A patacon, or a jibarito is a sandwich made with fried plantains as the buns and whatever you desire as the sandwich filling. Traditionally, with thin-sliced steak, lettuce, tomato, mayonnaise, and cheese. Chicago restaurateur Juan “Peter” Figueroa introduced the jibarito at Borinquen Restaurant, a Puerto Rican restaurant in in 1996 after reading about a Puerto Rican sandwich created in Plátano Loco in 1991 substituting plantains for bread.
I filled mine up as a traditional jibarito but the variations are endless! I’m looking forward to doing many different recipes with this plantain-bun method.
Plantain
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Peel the plantain and cut once vertically and then once horizontally, so that you end up with 4 pieces.
Cook pieces in a deep pan with oil at low to medium heat for 1-2 minutes, or until slightly golden.
After 1-2 minutes, remove from pan and place on plate.
Place a plantain piece onto cutting board lined with parchment paper and use another cutting board lined with parchment paper to squish the plantain piece until flattened. Once flat set aside.
Repeat step 4 for each plantain piece.
Cook each plantain piece again until golden brown then remove from heat and allow any excess oil to drain.
Cook seitan slices in adobo and lemon juice until crispy. Taste for salt.
Assemble jibarito with 2 pieces fried plantian, ½ cup cooked seitan, letuce, tomato, mayonnaise, and avocado.
Freshness in every bite. These vegan carne asada tacos are so delicious and the homemade corn tortillas take this dish to another level.
I love eating Mexican food, it is my favorite cuisine! So you know I had to recreate the classic carne asada corn tortilla tacos using 100% plant based ingredients.
In place of the beef for my carne asada, I am using seitan. It is a high-protein vegetarian food made from cooked wheat gluten that coincidentally has a similar texture to meat (if you cook it the right way).
Vegan Carne Asada Corn Tortilla Tacos
I highly recommend making your corn tortillas at home rather than buying the store version because it really does make a difference.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Soft corn tortillas, tender vegan carne asada, and fresh toppings is all you need for great tacos.
Vegan Carne Asada Ingredients
– 1 cup diced seitan
– 1 tablespoon apple cider vinegar
– 1 tablespoon soy sauce
– 2 limes
– 2 garlic cloves
– ¼ teaspoon cumin
– 1 teaspoon adobo seasoning
– ⅛ teaspoon chili powder
– ¼ red onion for garnish optional
Corn Tortilla Ingredients
– 2/3 cup masa harina
-1/2 cup hot water
-½ teaspoon salt
Vegan Carne Asada Directions
1. Combine all ingredients in a bowl and marinate for at least 1 hour
2. After an hour, throw everything in the bowl into a pan at medium heat.
3. Cook until all the liquid is evalorated and the seitan is to your desired crispiness.
4. Remove from heat and assemble corn tortilla tacos.
Corn Tortilla Directions
1. Combine masa harina, salt, and hot water with a fork at first and then proceed to use your hands to combine the ingredients.
2. Once you have a dough ball that resembles play dough texture, not to wet and not too dry, put it in a bowl and cover it with a damp paper towel to rest for 15 minutes.
3. After 15 minutes, rip apart a 1½ ball and place in between two pieces of parchment paper. Use a rolling pin to roll the dough ball in one direction and then in the perpendicular direction, keeping your dough even. Once the dough is flat, use a circle bowl to cut out your tortilla.
4. Repeat step 3 for each tortilla.
5. Place the tortilla on a dry pan at medium to high heat. Cook the tortilla for 15 seconds, then flip and cook for 30 seconds.
6. Place tortillas covered in a kitchen towel for 5 minutes before serving.
Nutrition
Per Serving: calories; g fat; g carbohydrates; g protein; mg cholesterol; mg sodium.
When I first said I would stick to a plant based diet I thought about having to say goodbye to my favorite dishes… brown stew chicken.
Rice And Pigeon Peas With Vegan Brown Stew Seitan, Steamed Cabbage, And Okra.
But, I found a way to eat this dish without any of the guilt! Replace the chicken with a vegan option. In this case we’re using seitan, but you can use anything you want for your brown stew.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
