Halloween Munchies | Spooky Scary Baked Tortilla Chips

I’m a tortilla lover in all its forms, and of course tortilla chips. In Mexico we call them totopos. The best thing about tortilla chips is that they can be either wheat or corn! For these spooky scary baked tortilla chips I used both. Ghosts are made of wheat tortillas and moons are made of corn tortillas. You only need 3 ingredients, and you can pair them with whatever your favorite salsa, or with guacamole. Yum!

Here’s what you’ll need:

– tortillas (wheat or corn)

– cooking oil

– salt

– Halloween cookie cutters

Preheat oven to 380° F. Start by placing a tortilla on a cutting board. Use the cookie cutter of your choice and start cutting the tortillas, one at a time. I used both wheat and corn tortillas. Go with corn tortillas if you want your spooky chips to be gluten free!

Place the tortillas on a baking tray. I lined mine with parchment paper. Lightly spray or brush the tortillas with oil. If you don’t have oil in spray, lightly brush the tortillas with oil of your choice. I used olive oil in spray. If you prefer a more neutral tasting oil, you can use avocado oil. Sprinkle the tortillas with salt.

Place the tray in the oven. Wheat tortilla chips will be done and crispy in 10 minutes. Corn tortilla chips will be ready and crispy in 20 minutes.

10 minutes for wheat tortillas | 20 minutes for corn tortillas

While the chips were in the oven, I prepared a guacamole. You can pair these chips with any salsa of your choice, or you can make guacamole just like I did!

At our home, chips are always a hit. I had to be super fast to take these photos, because they were flying! My son Robbie loves guacamole with tortilla chips. Spooky tortilla chips were definitely even more wanted!

Now you know how to make tortilla chips! You can make them any shape, and maybe go with heart shaped tortilla chips for Valentine’s Day! Remember, you can use either wheat or corn tortillas, but pay attention to the cooking times.

NOTE:

Do not worry about waste, because there really isn’t. You can cut the leftovers in strips and bake them as well! Use the same process, add oil & salt, and into the oven. Use them to top your favorite soup or just to munch!

I hope you prepare them!

Michelle | con limón, please

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Do you need ideas to pair your chips? Here are some of my favorite ones!

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Go check out more Halloween things here:

Halloween Fun in Denver by my blogger friend Kimberly | missionmami.com

Preschool Halloween Printables by the awesome Alexis | alexisamom.com

Spooky Apple Dentures

Mummy Cookies

Bat Candy Wrappers

Tres leches rice pudding

Rice pudding is my go to nostalgic dessert. I feel it’s also my go to pregnancy craving. Raisins are a must in my mom’s rice pudding, so I always try to put them in mine. Sometimes I don’t add different types of milk, and some other times I don’t add raisins. If I don’t have raisins, I like to add some lime zest, or even vanilla extract. My tres leches rice pudding is my favorite so far, so here is my recipe.

Ingredients:

  • 3c water
  • 2 cinnamon sticks
  • 1c white rice
  • 2c milk
  • 1 can evaporated milk
  • 1/2c condensed milk
  • 1/2c raisins (optional)
  • Ground cinnamon for serving (optional)

Boil some water to soak the rice for 10mim (separate from the water listed in ingredients). This will make your rice be tender. Grab a pot, and add the water and the cinnamon sticks. Bring to a boil. When the water with cinnamon is boiling, and the rice. Simmer in medium low for 15min with the lid slightly ajar.

Add the milk, evaporated milk, the condensed milk, and the raisins. Mix well, and cook for 15min at low heat. Be careful and stir occasionally, as when milk boils it spills out of the pot.

Serve warm or cold. Sprinkle some cinnamon on it, and enjoy!

NOTES:
* If you choose to use brown rice, cook the rice with water and cinnamon for 30min.
* Feel free to use the milk of your choice. The higher fat percentage, the creamier texture you’ll get.
* If you’re vegan and you’d like to try this recipe use cashew or oat milk. Sweeten it with sugar or a sweetener of your choice instead of using condensed milk.
*Feel free to play with the add-ins. When I don’t have raisins and I still want to make rice pudding, I add lime zest or vanilla extract. Some other dry fruit would be lovely as well.
*Store in the fridge in air-tight container for up to 7 days.
*Add milk after it’s been in the fridge as it tends to thicken when it gets cold.

¡Buen provecho!

Michelle | con limón, please

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To see more delicious desserts go to my friends to check out what they’re sharing

Kayla | Instagram | Blog

Jessica | Instagram | Blog

Amy | Instagram | Blog

Shoma | Instagram | Blog

Lynsey | Instagram | Blog

Kristel | Instagram | Blog

Pamela | Instagram | Blog

Authentic slow cooker barbacoa tacos

For those of you who don’t know, I was born and raised in Hermosillo, in Sonora, Mexico. In that part of Mexico, we take pride on how we can endure being in very high temperatures, how the beef we have in our state is the best in the country, and why the way of preparing meals Sonoran style is the best around. Barbacoa is a Mexican staple, and you can make it either with beef or with pork. Follow this recipe for an authentic Sonoran barbacoa that you can put in your taquitos, tortas, quesadillas, totopos, etc.

If you’re the kind of people who like to get to the point, you can click here to watch my YouTube video. Here are the ingredients you’ll need for this easy recipe. Add everything to your slow cooker, and forget about it!

Ingredients:

  • 2lbs (1kg) pork shoulder (or pork butt; beef shoulder or tenderloin)
  • 2tbsp oregano
  • 1/2 head garlic
  • 4 guajillo peppers
  • 1 yellow or white onion
  • 4 bay leaves
  • 1/4tsp black pepper corn
  • 2tsp salt (or to taste)
  • 1 liter water

For the tacos:

  • 24 corn tortillas
  • Cilantro
  • Onion
  • Limes

Cut the meat in chunks, and add them to your crock pot or slow cooker. Rinse the peppers, and cut the onion in 4 parts. Add all the ingredients to the meat. Cover it and set it to high for 3-4 hours. Then, switch to low, and let it cook overnight. You will love the smell of the meat cooking.

Add all the ingredients to the pot. Set it in high for 3-4h, and then let it cook overnight.

Once your meat is cooked, take the peppers out and remove the stems, and add them to a blender. If you want to taste the spiciness of the broth little by little, add a pepper at a time. Sometimes some pepper are hotter than others, so if you’re sensitive to spiciness, this is a good practice. Add the onion as well. Pull out the meat from your pot, and put it on a board. Strain the broth into the blender. Blend for a minute, and strain again when you transfer it to a pot you’ll use on the stove top.

Pull the meat using two forks or your fingers, and get rid of fatty parts if you’d like. Add the meat to the pot containing the broth, put it on your stove top and bring it to a boil. Taste for salt level, and add more to taste.

While the barbacoa is boiling, finely chop some cilantro and onion to add to your tacos. These are the most classic ingredients people add to their barbacoa tacos, but you could also add cabbage or radishes, for example.

Prepare your taquitos! Warm up the tortillas in the microwave or on your stovetop, add some meat, cilantro, onion, some lime juice, and of course, a salsa. Here are some video links to some of my authentic taste salsas:
Restaurant Style Salsa
Better at home roasted Salsa Verde
Red Tomatillo Salsa

NOTES:
*You can use beef, pork, or even both!
*Add less guajillo peppers to the cooking process if you can’t stand any heat
*If you added all the peppers to the slow cooker, and you taste the broth and think it’s a bit spicy, don’t add all of them to the blending process

¡Buen provecho!

 Michelle | con limón, please.

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I’ve connected with some amazing bloggers to share some blogs featuring crockpot meals! Chili, soups, broths, and more! Head to each of their blogs to check out what they are sharing.

Easy Slow Cooker Chili by Ashley

Fit Men Cook Recipe Review | Easy Slow Cooker Chicken Tinga Tacos by Heather

How To: Italian Chicken & Baby Potatoes in an Instant Pot by Amy

Slow Cooker Pulled Pork by Laila

Butter cookies with colorful nonpareil sprinkles for your little hearts

Rainbow nonpareils are my favorite type of sprinkles. They are this round, tiny, and colorful sprinkles made of sugar and cornstarch. My favorite part about them is that their ingredients are free of high fructose corn syrup and palm oil, and also, that they remind me of my life in Mexico. If you go to a panaderia here in the States for sure you’ll find this type of cookie with nonpareil sprinkles on them. They’re an all time favorite in my home. I hope you try them and make them for your little hearts!

I totally recommend you get this type of sprinkles. They add such a yummy crunch to your treats! You can find them online, or at your local grocery store. We use them for all sort of treats, such as on apple donuts!

Ingredients:

  • 2 egg yolks
  • 1/2 can condensed milk
  • 1 3/4c all purpose flour
  • 2tbsp cornstarch
  • 1tbsp baking powder
  • A pinch of salt
  • 1 stick softened unsalted butter
  • 2tsp vanilla extract
  • Rainbow nonpareils

Preheat your oven to 390F (200C). Line a cookie tray with parchment paper, or grease it. Whisk egg yolks with condensed milk in a big bowl. Sift the flour, cornstarch, baking powder, and salt into the same bowl. Don’t skip this step, as it will change the consistency of your cookies.

Mix by hand or using a spatula first. Add butter and vanilla and incorporate all ingredients until dough looks homogeneous. Put sprinkles in a bowl for you to dip the cookies. Make little balls and flatten them, and then dip each one of them on nonpareils to cover the top. Place them on baking tray. Bake for 15min, or until bottom of cookies looks golden. Let cool down for 5-10min on a cooling tray.

NOTES:

* Feel free to use a mixer if you have one.
* The amount of condensed milk is about 3/4c. You can also use condensed milk low on sugar.
* Don’t skip sifting the flour and the dry ingredients.
* If needed, add more flour to the dough little by little. This will depend on size of yolks, or temperature of butter.

I really hope you try making these Mexican cookies, and that you spoil your little hearts on Valentine’s Day, or any other day. ¡Buen provecho!

Michelle | con limón, please.

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All the treats, all the sweets! I’ve connected with some amazing galentines to share some blogs featuring valentines desserts! Brownies, donuts, cookies, cupcakes, charcuterie boards and more! Head to each of their blogs to check out what they are sharing.

DIY Mini Valentines Donuts (free printable) by Cheyenne

How to Make a Small Valentines Day Charcuterie Board with Your Kids + 3 Simple Treats Your Kids Will Love by Heather

A Quick & Easy Valentine’s Day Charcuterie Board How To by Amy

Fun + Easy Valentine’s Day breakfast you can make with your toddler by Grace

Valentine’s Day Breakfast Charcuterie by Laila

Valentine’s Day Breakfast Board by Ashley

Valentine’s Day Hand Pies by Latifah

Easy Valentine’s Days Charcuterie Board by Dorche

How to make a simple Valentine’s Day charcuterie board with toddler snacks by Krystalyn

Fun Valentine’s Treat by Angelica

Mexican Lentil Soup Sonoran style

Growing up, I remember eating lentil soup either at home in Hermosillo, or at my grandmas’ house. It was a pretty simple soup, but super tasty and heartwarming. We’d always have it at noon, and it didn’t matter if it was a hot summer day. A warm freshly made corn tortilla with a spread of butter wrapped like a burrito in one hand, and a spoon full of soup in the other. Sometimes with some queso fresco, and once you were old enough, you’d add chiltepín peppers to yours.

When I moved to Chicago, I started craving the tastes of my hometown. I called my mom one day and I asked her for her lentil soup recipe. My mom never tells you amounts. She only says “add some of this, some of that, a little bit of that”, and so on. So, every time I’d make this soup, I’d also just add some of this, some of that, and I didn’t have the amounts written down to be able to share them.

This is the note I made over 4 years ago when I was on the phone with my mom. The lines mean those ingredients go together. Ingredients are in the order to be added. No amounts, no cooking times.

What I like the most about this soup is that is full of protein and iron, and it’s versatile. You can add bacon as the first ingredients to fry, or ham after your add the broth if you’d like to add even more protein and a taste twist. But hey! I have finally come up with the amounts for you to try my soup!

Ingredients:

1 1/2c dry lentils
1/4 yellow or white medium onion
2 garlic cloves
1 or 2 tomatoes (about 1/2c)
1 serrano or jalapeño pepper

2tbsp cooking oil
4c chicken broth (or 4c of water and bouillon of your preference, it could be beef or vegetable)
Salt and pepper to taste

*About 2c of boiling water to soak the lentils

The first step is to add boiling water to the lentils. Let them soak while you’re preparing the rest of the ingredients. Finely dice the onion and the garlic. I like to use a garlic press. Finely chop the tomato. Seed the pepper and chop it. Leave the seeds if you’d like a spicy soup; skip the pepper if you don’t like spicy soups.

Once you have all the ingredients ready, grab a pot for your soup, and set it on high heat. Add the cooking oil to your pot; I used olive oil. Then, add the garlic and onion, and cook on medium heat until fragrant. Then add the tomato, and wait for it to look juicy. Add the serrano or jalapeño pepper.

Drain the lentils, and add them to your pot. If you’re using powdered bouillon, now it’s the time to add it. Cook for two minutes stirring occasionally. Add the chicken broth (or water if you’re using powdered bouillon), stir, and bring to a boil. Cover your pot and let it simmer for 15min. Add salt and pepper to taste.

Serve your soup, and add some queso fresco, chiltepín peppers or chili flakes. Don’t forget your warm corn tortilla burrito!

¡Buen provecho!

 Michelle | con limón, please.

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I’ve connected with some amazing Bloggers to share some blogs featuring heartwarming food recipes! Soups, broths, casseroles & more! Head to each of their blogs to check out what they are sharing.

Cheyenne

30 minute instant pot copy cat Olive Garden chicken gnocchi soup

30 Minute Instant Pot Copy Cat Olive Garden Chicken Gnocchi Soup

Amy

Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

Mai

Chicken Pot Pie Soup

https://www.mformai.com/post/recipe-chicken-pot-pie-soup

Krystalyn

Filipino Beef Stew — Sinigang na Baka

How to Make: Sinigang na Baka (Beef Sinigang)

Grace

Super easy Mexican Picadillo Recipe

How to make Picadillo : The Easy Way

Laila

Green bean casserole

https://thegoodwivesblog.com/green-bean-casserole/

Heather

Quick and Easy Chicken Fajita Soup Instant Pot Recipe – Perfect for the Busy Mom

Quick and Easy Chicken Fajita Soup Instant Pot Recipe – Perfect for the Busy Mom