Recipes
We are a family of cooks. We love the stained recipe cards passed down for generations. The lessons learned while standing, elbow to elbow at the kitchen table, preparing food for family, telling stories, making memories. But life is busy and on some nights, on many nights, we need a bit of a helping hand at dinnertime.
In that spirit we have create many dishes that can be used as a shortcut for your own creations. We have chopped, prepped, simmered and stirred. Now you can give it your own twist! !Como a ti te gusta!
We'd love for you to share your new ideas with us! We are always on the hunt for delicious recipes to share with the Buen Sabor familia! Send them to our recipe box
Stuffed Chili Poblano
Salsa Criolla
Avacado Salad
Tomatillo Salad
Refried Beans
Tortillas Dorado
Stuffed Chili Poblano
Our Arroz dishes are a perfect started for this recipe!
- 4 large poblano peppers, split and seeded
- 1 (10 oz) box of Buen Sabor Arroz (any flavor)
- ½ cup of any good melting cheese – cheddar, cotija, etc
- Preheat oven to 450.
- Spray a rimmed baking sheet lightly with nonstick spray and place the poblanos on. Roast them in the oven for 15 – 20 minutes, or until the skin of the pepper becomes bubbly.
- While the peppers are roasting, cook rice according to directions.
- When rice and peppers are ready (you may or may not want to remove the loose skin from the peppers. It's a matter of preference. ) gently spoon the mixture into the cavities of the split poblanos and top with the remaining cheese.
Peruvian Salsa Criolla
You will need:
- 1 Large Red Onion, sliced in very thin half moons
- 1 Red Bell Pepper, sliced into very think matchsticks
- 2 Tablespoons Cilantro
- 2 Tablespoons Lemon Juice
- Splash of Olive Oil
- Salt & Pepper to taste
Instructions:
- Soak the onions in salt water for 10 minutes. Drain and let dry.
- Mix onion with the rest of the ingredients. Cover with plastic wrap and let marinate at room temperature for 30 minutes before serving.
- Store in refrigerator for up to 2 days.
Avacado Salad
{Ensalada de Aguacate}You will need:
- 2 (perfectly ripe) Avacados
- 1 Medium Red Onion
- 2 Tablespoons Red Wine Vinegar
- 2 Teaspoons Olive Oil
- Salt & Pepper to taste
- Slice the onion into strips. Mix the vinegar and oil together, and marinate the onion in the mixture for about an hour.
- Peel and slice (or dice) the avocados and mix with the marinated onions.
- Season with salt & pepper to taste
Ensalada de Tomatillo
{Tomatillo Salad}Serves 6 {trust us, you will want the extra}
You will need:
- 1 lb Fresh Tomatillos
- 1 Medium White Onion
- 1 Serrano Pepper (seeds removed)
- 1/3 cup Cilantro (stems, leaves and all!)
- 2 TBS sea salt
Instructions:
- Peel husk off the tomatillos.
- Chop the tomatillos, onion, serrano pepper and cilantro. Place them in a strainer and toss with sea salt.
- Put the strainer over a bowl and chill for at least 1 ½ hours (this will enable the tomatillos to release a lot of their juice).
- Serve as a side with empanadas, on tostadas with some Mexican cream, on eggs – or just eat it straight out of the bowl!
Frijoles Refritos
{Refried Beans}- 1 cup dry pinto beans
- 1 small white onion, chopped
- 1 teaspoons minced jalapeno pepper
- 1 cloves garlic, minced
- ½ teaspoon ground cumin
- While the peppers are roasting, cook rice according to directions.
- salt, pepper
- splash of cooking oil or butter
- To prepare dry beans, place the beans in a large bowl, cover with a good amount of water. Soak overnight.
- The next day, drain and rinse the beans. Cover them generously with fresh water and simmer for several hours or until tender. A slow cooker is a wonderful "hands free" solution for this step.
- In a large pot or saucepan, saute the onions in the oil or butter until they are soft and translucent. Add the minced garlic and cook for 1-2 minutes more.
- Add the beans. If your beans are without liquid, you may need to add extra water at this point.
- Stir in the cumin, salt and black pepper. Bring to a slow simmer and allow it all to cook on low heat for 10-20 minutes, stirring occasionally.
- If it becomes dry at this point, you may need to thin it with water at this point. However, if you started out with extra liquid in your cooked beans, you may not need to add anything.
- Once the beans have cooked down for a while and the flavors have had time to incorporate, mash them with a potato masher or fork.
(Keep in mind that 1 cup of dry beans equals approximately 3 cups of cooked beans).
Tortillas Dorado
You will need:
- 1 package Buen Sabor Arroz or Picadillo
- 4-5 tortillas (flour or corn, your choice)
- 1/2 cup Grated Queso Blanco (or white cheese of your choice)
- Oil (if using frying method)
Garnish Suggestions (pick one, or pile them on!)
- Shredded Lettuce
- Sour Cream
- Salsa of your choice
- Avocado, pitted, sliced, and peeled
Oven directions: Preheat oven to 450°F. If using corn tortillas, be sure to warm them up using your usual methods to prevent breaking. Spoon some rice/picadillo onto a tortilla and roll up tightly. Place seam side down in 8x8-inch baking dish. Repeat with remaining tortillas and filling, rolling tightly and fitting the tacos in the dish. Bake 15 minutes or until tortillas are crisp and brown. Sprinkle with queso blanco; bake 5 minutes more or until cheese is melted. Sprinkle with garnish of choice before serving.
Pan Fry Directions: Add cooking oil to a large frying pan set over medium heat until the oil is about 1/4- inch deep. If using corn tortillas, while the oil is getting hot, be sure to warm them up using your usual methods to prevent breaking. Once warm, fill with rice/picadillo and roll. Place seam-side-down in the hot oil. Fry the tacos, flipping occasionally, until they're golden brown and crispy on all sides.
In Central Mexico, tacos dorados are commonly served as a side dish to pozole.
