Abuelita's Recepes is a magazine for any one who loves good, home cooked food.

Categories

Archive


rss RSS Feed

 


Get Our Newsletter

Recipe Blog

Quick Tip>

Abuelita's Quick Tip #4: Clean As You Go

Abuelita’s Quick Tip #4
No one likes to do the dishes after dinner, but I learned that if you clean as you go, your load by the end will be little to nothing, you'll have a meal ready and a clean kitchen at the same time. It.... read more

Posted in Quick Tip | Post Comment | 209

Empanada Dough

Ingredients for 15 medium empanadas: 3 cups all-purpose flour ¼ teaspoon salt 6 oz unsalted butter (1 ½ sticks), chilled and cut into 12 pieces 1 egg 4-5 tbs water Directions: Mix the flo.... read more

Posted in Abuelitas, Quick Tip, Recipes | Post Comment | 8

Abuelita’s Quick Tip #3: Black vs Refried Beans

Abuelita’s Quick Tip #3
If you want to take your favorite Mexican dish and make it a bit healthier, substitute the refried beans for some delectable black beans instead. They’re naturally high in fiber and protein and the fa.... read more

Posted in Quick Tip | Post Comment | 3

Simple Salsa

So, you’re looking for the salsa, are ya? Well look no further. Here’s one that’s ready for you to try!What you’ll need (for larger parties, enlarge the sizes of the listed ing.... read more

Posted in But Delicious, Dips and Spreads, Healthier Dishes, Quick Tip, Recipes, Simple | Post Comment | 314

Abuelita’s Quick Tip #2: DIY Perfect Burrito

Abuelita's Quick Tip #2
Well, you may already know how to do this, but I think it’s useful advice, nonetheless.When you are making a burrito, spread your fillings evenly across the tortilla and fold in the sides. Now simply .... read more

Posted in Quick Tip | Post Comment | 965

Abuelita’s Quick Tip #1: Long Lasting Guac!

Abuelitas Quick Tip 1.png
In order to stretch the lasting ability of your guacamole, simply squeeze a lemon or lime wedge over it or spritz it with lemon or lime juice. The citric acid will keep it from turning brown while als.... read more

Posted in Quick Tip | Post Comment | 689