Easy Mango Salsa Recipes

Mango Salsa is a fun way to enjoy an easy Mexican recipe wit the fresh flavors of a Tropical island. Whether it’s a dinner party, friends over for the football game or a way to keep the kids full before dinner…Mango Salsa with blacks beans is a delicious way to infuse flavor and taste. Enjoy!

FROM OUR AMIGOS AT KRAFT

time
prep:
15 min
total:
1 hr 15 min
servings
total:
6 servings
what you need
1
can  (15 oz.) black beans, rinsed
1
mango, chopped
1
cup  drained canned corn
1
each red and green pepper, chopped
1/3
cup  MIRACLE WHIP Dressing
2
Tbsp.  TACO BELL® Thick & Chunky Salsa
1/4
tsp.  chili powder
make it

COMBINE beans, mango, corn and peppers in large bowl.

MIX remaining ingredients until blended. Add to bean mixture; toss to evenly coat.

REFRIGERATE 1 hour.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
kraft kitchens tips
SUBSTITUTE
Prepare using MIRACLE WHIP Light Dressing.
servings
total:
6 servings
healthy living information
Good source of fiber
Good source of vitamin A or C

Diabetes Center
carb choices
carb choices:
2
diet exchange
1 Starch + 1/2 Fruit + 1/2 Fat
nutrition bonus
Not only are the mangos and peppers in this colorful side salad an excellent source of vitamin C, but the beans also provide a good source of fiber.
nutritional info per serving

Salvadorean Hotdog

What is more American than hot dogs? – At least that’s what I used to think.

I remember the first time I proudly served Carlos hot dogs. They were perfectly grilled in a nice soft bun. On the table – ketchup, mustard and relish so he could put whichever combination he liked. After we ate I asked him what he thought of our dinner. His response? “They were okay… but I like the hot dogs in El Salvador better.”

Qué qué?! Hot dogs in El Salvador? … When I was actually able to accept that they do indeed eat hot dogs in El Salvador, (and I later found out that there are variations around the world!), I refused to accept that they could be better than AMERICAN hot dogs – because hot dogs are from “AMERICA.” … {Star Spangled Banner plays in the background} … I never knew how patriotic I was until he insulted our hot dogs.

Well, over the years, I’ve come to accept that even though I’ve brainwashed him into liking peanut butter and jelly and other such American delicacies, he will always believe Salvadoran hot dogs are superior to American hot dogs. He still talks about the hot dog vendors in the streets of El Salvador in the same way one would wistfully describe a beloved girlfriend they had left behind.

I have even tried to accommodate my husband by preparing the hot dogs in a more Salvadoran fashion. Per Carlos’s instructions, this involves:

• Slicing the hot dogs in a spiral
• Making sure the hot dog is cooked well done (either grilled or fried in oil)
• Toasting the bun
• Preparing a cabbage & mustard topping

I don’t know if that is officially a “Salvadoran hot dog” – but that’s how he’s asked me to make them. Here is how I make the cabbage topping.

___

Salvadoran Cabbage Topping for Hot Dogs

You need:

1/2 a small cabbage head shredded
yellow mustard
salt and pepper
oil

Method:

Heat a few tablespoons of cooking oil in a pan over medium-high heat. Add cabbage – frying while stirring for a minute. Add a few tablespoons of mustard. Continue to cook until cabbage caramelizes a bit, but don’t cook until soggy. Add salt and pepper to taste. Serve on top of hot dogs.

___

As for Suegra, she goes one step further – she eats her hot dog inside of a tortilla.

Colombian Bandeja Paisa (Paisa Platter)

Bandeja Paisa (Paisa Platter)

Authentic Colombian Recipe

by ERICA DINHO AT MYCOLOMBIANRECIPES.COM

For great Hispanic Recipes visits http://www.hispanicfoodnetwork.com

Bandeja Paisa is probably the most popular Colombian dish, originally from the Andean region of the country where the people are called “Paisas” and the area where I was born and raised.

Bandeja paisa is something I’ve eaten all of my life and if I have to choose my last meal on this earth, this is the one. Tradionally, Bandeja paisa includes beans, white rice, chicharrón, carne en polvo, chorizo, fried egg, ripe plantain, avocado and arepa, but you can substitute the powdered beef for grilled beef or pork. I usually make the beans and powdered beef the day before to make it easier.

Other Popular and All-Time Favorite Traditional Colombian Dishes: Empanadas Colombianas (Colombian Empanadas),  Sancocho de Gallina (Chicken Sancocho),Ajiaco Bogotano (Chichen and Potato Soup), Pandebono (Cheese Bread), Buñuelos(Cheese Balls) and Arepas Rellenas de Queso.

Ingredients(4 Servings)

• 1 Recipe Paisa Pinto Beans (Frijoles Paisas)
• 1 Recipe white Rice (Arroz Blanco)
• 1 Recipe Powdered Beef (Carne en Polvo)
• 4 Fried Pork Belly (Chicharrones)
• 4 Cooked Chorizos
• 4 Fried eggs sunny side up
• 4 baked plantainsor Tajadas de Plátano
• 1 Recipe Hogao
• Lime and Avocado for Serving

Directions

1. Prepare the beans, hogao and powdered beef one day ahead and keep in the refrigerator.
2. When you are going to serve the bandeja paisa, heat the beans and powdered beefand hogao. Make the chicharrones.
3. Cook the white rice and plantains.
4. Fry the eggs and chorizos.
5. To serve, place the rice in a tray or platter and place the rest of the ingredients as you like. I prefer the beans in a separate bowl, but you can ladle the beans next to the rice if you like.
6. Bring the hogao in a serving dish to the table, so people can place it on top of the beans if they like. Enjoy!

FUN MEXICAN RECIPES

Tired of boring lunches?  It can be tough finding new ways to use familiar ingredients. So you have to try this easy lunchtime Poblano grilled cheese sandwich with Oaxaca cheese and Spanish chorizo. The rajas or strips of charred Poblano peppers provides a mild heat to this hearty grilled cheese sandwich while the smoked Spanish chorizo adds a rich savory element making this a decadent meal perfect for sharing…if you can.

CHECK OUT OUR AMIGOS AT LATIN FOODIE

Grilled Cheese Sandwich with Oaxaca Cheese, Poblano Peppers, and Spanish Chorizo
Serves 1

Ingredients:
1 Poblano pepper
1 tablespoon plus 1 teaspoon olive oil
3 to 4 ounces of Oaxaca cheese, shredded
¼ red onion, thinly sliced
2 slices good quality sourdough bread
1 tablespoon unsalted butter
1 link Spanish chorizo

Procedure:
1. Rub the Poblano pepper with 1 teaspoon olive oil and char over a flame on your stove until completely blackened. Place in a plastic bag for five minutes. Remove from bag and peel off the charred skin. Cut the pepper into thin strips and set aside.

2. Heat 1 tablespoon of olive oil in a small sauté pan; add the sliced red onion and cook until translucent about 3-5 minutes.  Reserve.

3. Thinly slice the Spanish chorizo lengthwise.

4. Lightly butter one side of the two sour dough bread slices. Heat a frying pan over medium-low heat. Place a slice of the bread with the butter down in the frying pan.

5. Assemble the sandwich in the frying pan, layering all of the ingredients. Top with the other slice of bread with the buttered side up.

6. Heat sandwich until the bread is golden brown and the cheese starts to melt. Be careful turning the sandwich over as you do not want all of the ingredients to fall out. Cut in half and enjoy.

Fried Empanada Recipe

Empanadas are a tradition in Mexico and across Latin America. These fried dough hot pockets can be filled with everything from Carne, Chicken to Pork. It’s easy to make and you’ll ove the flavor. Enjoy!

Prep Time: 1 Hour
Cook Time: 20 Minutes
Ready In: 2 Hours 20 Minutes
Servings: 24
“These fried empanadas are the best! Raisins and eggs make this recipe extra delicious believe it or not!”
INGREDIENTS:
4 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1/2 cup shortening
1 1/4 cups water, or as needed

2 tablespoons olive oil
1 small onion, chopped
1 1/2 pounds ground beef
1 pinch salt
2 tablespoons paprika
1 tablespoon cumin
1/2 teaspoon ground black pepper
1/2 cup raisins
1 tablespoon white vinegar
2 hard-cooked eggs, peeled and chopped
1 quart oil for frying, or as needed
DIRECTIONS:
1.In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour.2.Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs.3.Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers.4.Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot.

Sweet Raisin Tamale Recipe

Arroz Gandules Recipe

This is a traditional Puerto Rican Recipe brought to you by our Amigos at Rican Recipes

Ingredients

1 lb. raw medium or long grain rice

1 15 oz. can gandules (pigeon peas)

2 1/2 tbsp. sofrito*

2 envelopes sazón seasoning with achiote 

2 tbsp. Manzanilla olives

1 1/2 tsp. capers

1/2 cup vegetable oil

1 8 oz. can tomato sauce

1 envelope onion soup* (my secret)

16 oz. water

Directions Place the vegetable oil, sofrito, sazón with achiote, gandules, olives, capers, onion soup and tomato sauce in a big pot.

Thoroughly wash rice and add to the other ingredients.

Pour water over the ingredients and stir well.

(Water should be about 1 inch above the ingredients).

Boil on medium high until all the water is absorbed.

Reduce heat to low and cover the pot with aluminum foil* and lid.

Cook for 35-40 minutes, depending on your stove.

Serve with pasteles or tostones.TipsIf you use onion soup, it will give your rice a better flavor and there is no need to use salt.

Rule of thumb: Add 1 1/4 tbsp. of sofrito for every cup of rice you are cooking.

Placing aluminum foil over the pot of rice. It gives the grains a chance to all pop evenly.

(Another one of my secrets).

Potato Pie Con QUESO Dulce

This is a great recipe on The Hispanic Food Network we know you’ll love. It comes from Costa Rica. Where the scenery, food and people are as beautiful as the coast line they live on. This Sweet Pie with Queso will warm the soul.
FROM OUR AMIGA AT LAYLITA’S RECIPES

En Español [1]

This recipe for sweet potato patties stuffed with cheese is a variation of the popular Ecuadorian potato llapingachos. Llapingachos [2] are usually made with regular potatoes and are cooked on a griddle until crispy brown on each side. The sweet potato patties are great to serve for breakfast or brunch. You can also serve them with additional side dishes to make a full lunch meal, or make them bite size to serve as appetizers. The sweet potatoes are boiled and mashed, then mixed with a refrito or sofrito of onions and achiote/annatto. The mashed sweet potatoes are then stuffed with cheese – you can use your choice of quesillo, queso fresco, mozzarella, or any cheese that you like -, and formed into patties. Cooking the patties on the griddle is a little bit tricky since they are very delicate and fragile. My recommendation is to make sure the griddle is very hot and try to only turn them once, they are less likely to crumble if they get a nice sear. They take about 5-7 minutes on each side, but this might vary based on the griddle you are using. After the first one, you’ll probably have a better idea of how much time they need on each side. If you don’t have a griddle, you can also use a frying pan, it’s just a little harder to flip them over.

These llapingachos de camote or sweet potato patties are served with an Ecuadorian savory peanut sauce or salsa de mani. I also served them with some cebollas encurtidas or lime pickled red onions on top – the tanginess of the onions combines perfectly with the creaminess of the peanut sauce and the sweetness of the sweet potato. You can also add some avocado slices or diced avocado on top. If you want to make this a complete meal, serve it with some lettuce leaves, tomato slices, fried eggs or eggs cooked on the griddle, and some chorizo sausages.

Related recipes:

Recipe for salsa de mani or peanut sauce [3]

Recipe for cebollas encurtidas or pickled red onions [4]

Print [5]
Sweet potato patties stuffed with cheese {Llapingachos de camote}

Yield: ~ 12 medium sized llapingachos
Recipe for sweet potato patties stuffed with cheese, or llapingachos de camote, made with mashed sweet potatoes, onion and achiote refrito, and cheese. Serve topped with peanut sauce and pickled red onions.

Ingredients

• 6-7 sweet potatoes, about 3 pounds, peeled and cut in large chunks
• 2 tablespoon oil or butter
• ½ cup finely chopped white onion
• 1-2 teaspoons ground achiote
• 1 cup grated quesillo, queso fresco or mozzarella cheese – or a mix
• Salt to taste

To serve:

• Salsa de mani or peanut sauce [6]
• Curtido de cebollas or lime pickled red onions [7]
• Aji or hot sauce
• Avocado slices
• Fried eggs and grilled chorizo (for a complete meal)

Instructions

1. Boil the sweet potatoes until soft, about 20 minutes.
2. Heat the oil or butter over medium heat in a frying pan, add the onions and achiote, cook until the onions are soft, about 5 minutes.
3. Mash the sweet potatoes with the onion achiote mix, add salt to taste.
4. Cover the mashed sweet potatoes and let it sit at room temperature for about an hour.
5. Make small golf size balls with the sweet potato mash.
6. Make a hole in the middle of each ball and fill it with the grated or crumbled cheese.
7. Gently shape the dough into thick patties and let rest in the refrigerator for about ½ to 1 hour (if you have the time).
8. Cook the patties on a hot griddle until browned on each side, about 5-7 minutes per side – adjust based on the temperature of your griddle. Turn them gently as they are very delicate.
9. Serve with salsa de mani or peanut sauce [6], lime pickled red onions, avocado slices and hot sauce.

La Panaderia La Espiga in Raleigh, NC

I’ve been to some great bakeries during my time on En La Cocina.Deleon’s Mexican Bakery in Spokane, Washington has some of the sweetest treats in the Northwest. Owner Sergio Deleon prides himself on having the freshest pastries in Eastern Washington. The Salvadorean Bakery is a testament to the American Dream. Ana Castro has built a great following with an amazing work ethic and great food to match. But in Raleigh North Carolina there is a Mexican Bakery tucked away in a little strip mall in a predominately Hispanic neighborhood called La Panaderia La Espiga. It features everything Mexicana and more. I just happened to be in the strip mall off New Hope Road and Atlantic when the fresh smell filled the air and my nose took me right inside. I shot some video and a few pictures. If you’re ever in Southeast Raleigh check it out. Raleigh is the fastest growing area to Hispanics in the nation!

For More Pictures visit http://www.hispanicfoodnetwork.com

CHECK THEM OUT ON OUR YOUTUBE PAGE

Cuban Arroz Con Pollo

This is a staple for people growing up in Miami in the United States and in Cuban this is pretty much the staple dish. We hope you enjoy this authentic recipe. Visit the Cuban Recipe section on The Hispanic Food Network.

Prep time: 20 minutes
Cook
time: 45 minutes
Total
time: 1 hour 5 minutes
Yield:
8 servings

Arroz con pollo is enjoyed by many Latin cultures. The
Cuban version is highly spiced — but NOT spicy hot. It’s a favorite Cuban
Sunday lunch dish,

FROM OUR AMIGOS AT ICUBAN

INGREDIENTS:

4 strips
bacon
8
chicken thighs, bone in, skin on
To taste salt,
pepper, and cumin for chicken
1/2 cup olive oil for
frying
1 large onion, chopped
5 cachucha peppers, chopped
(Substitute 1 large green or red pepper)
4 cloves garlic, mashed
1 12-ounce bottle beer
3 and 1/2 cups chicken
broth
1 (8-ounce)
can tomato sauce
1/2 teaspoon Bijol
Powder
1
bay leaf
2 teaspoons oregano
2
teaspoons cumin, ground
1 1/2 teaspoons salt
1/2 teaspoon black
pepper
3 1/2 cups
parboiled rice
1/2 cup frozen green baby
peas

Sauté the bacon in a large frying pan. Reduce heat
to low and let the fat render out of the bacon — about 10 minutes. Meanwhile,
season the chicken lightly with salt, pepper and a little cumin. Once the fat is
released, remove the bacon, increase temperature to medium-high and add the
chicken to the hot bacon fat. Remove the
chicken when it is browned on both sides.

Add a little olive oil to the same pan you fried
the chicken in, and sauté the onion and green pepper until the onion is
translucent. Add the mashed garlic and cook an additional minute or two,
stirring frequently.

Take the chicken broth and beer and pour into a
large covered pot. Add the browned chicken pieces, cooked onions and green
pepper, tomato sauce, Bijol, bay leaf, oregano, cumin, salt, and pepper. And
hey, why let all that delicious bacon go to waste? Chop it up and toss it in!
Bring everything to a rolling boil, reduce
heat, cover and cook on low for 15 minutes.

Add the rice. Bring to a boil and reduce heat.
When the rice has absorbed some of the liquid, cover and simmer on low for about
30-45 minutes, or until the rice is fully cooked and not soupy. Add the frozen
peas during the last five minutes of cooking only.

For a dinner, serve the whole chicken pieces with
the rice. For a party, you may remove the chicken, skin, de-bone and break it
into bite-size chunks. However, DO NOT try to substitute any boneless, skinless
chicken in this recipe — unless you enjoy serving a disaster!