Mexican Recipes - Home Cooking Adventure

Beef and Bean Chili – Chili con Carne

Ella - Home Cooking Adventure — Tue, 16 Sep 2025 06:34:19 +0000

There’s something so comforting about a bowl of hearty Beef and Bean Chili also known as Chili Con Carne. It’s warm, filling, and full of flavor, with tender ground beef, soft beans, and rich tomatoes all cooked together with chili powder, cumin, and a touch of smoked paprika. The aroma alone makes your kitchen feel cozy and inviting.

Every spoonful is a little taste of home, meaty, slightly spicy, and hearty, with beans that stay soft but still hold their shape. It’s thick enough to scoop up with tortilla chips, or you can serve it with rice, cheese, sour cream, or fresh cilantro if you like.

What makes this chili so great is how easy it is to make and how satisfying it feels. It’s not fancy, just simple ingredients coming together to make something truly delicious. Perfect for a weeknight dinner, a casual gathering, or even meal prep for the week, it’s the kind of dish that warms you from the inside out. Cozy and flavorful this chili is the kind of comfort food that makes everyone happy.

How to make Beef and Bean Chili

Begin with sautéing the aromatics. Heat olive oil in a large pot over medium heat, then add the onion and garlic. Cook until soft and fragrant, about 3–4 minutes.

Next, brown the meat. Add the ground beef to the pot and cook until fully browned, breaking it up with a spoon. Drain any excess fat if necessary.

Then, add the vegetables and spices. Stir in the red bell pepper and tomato paste, cooking for 2–3 minutes to deepen the flavors. Add chili powder, cumin, smoked paprika, cayenne, salt, and pepper, stirring to coat everything evenly.

Afterward, add the liquids and beans. Pour in the diced tomatoes and broth, then add the kidney and black beans. Stir in some brown sugar if using.

Next, simmer the chili. Bring it to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, stirring occasionally, until the chili thickens and the flavors meld.

Finally, adjust the seasoning to taste and serve hot with your favorite toppings.

I hope you will try this Beef and Bean Chili. If you do, don’t forget to tag me on Instagram, I would love to see how it turns out for you. Enjoy!

Other recipes you may like to try

This Meat and Potato Skillet is a hearty one-pan dinner with tender potatoes, juicy beef, and warm spices, comforting, filling, and ready in no time.

These Beef Quesadillas are stuffed with seasoned beef and melty cheese, a quick, family-friendly meal everyone loves.

You have to try these fun Layered Tortilla Kebab Skewers: stacked with beef, tortillas, and veggies, a playful twist on classic flavors.

Beef and Bean Chili – Chili con Carne

Course Main Course

Cuisine American, Mexican

Keyword beef, beef and bean chili, chili con carne, red beans

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 568kcal

Ingredients

2 tbsp (30g) olive oil
1 large onion , finely chopped
3 cloves garlic , minced
1 pound (450 g) ground beef (or a mix of beef and pork)
1 red bell pepper , chopped
2 tbsp (30g) tomato paste
28 oz (800g) diced tomatoes
1 can (14 oz – 400g) kidney beans , drained and rinsed
1 can (14 oz – 400g) black beans , drained and rinsed
3/4 cup (200ml) beef or chicken broth
2 tsp (6g) chili powder
1 tsp (3g) smoked paprika
1 tsp cumin
1/2 tsp cayenne pepper , optional, adjust to taste
Salt and pepper , to taste

For Garnish

Fresh cilantro or parsley
Sour cream or Greek yogurt
Shredded cheese
Sliced jalapeños
Tortilla chips

Instructions

Heat olive oil in a large pot over medium heat.
Add onion and garlic.
Cook until soft and fragrant, about 3–4 minutes.
Add ground beef.
Cook until browned, breaking it up with a spoon. Drain excess fat if needed.
Stir in red bell pepper and tomato paste. Cook 2–3 minutes to deepen flavors.
Add chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Stir to coat evenly.
Pour in diced tomatoes and broth. Add kidney and black beans. Stir in brown sugar if using.
Bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes.
Add the beans and continue cooking, stirring occasionally, for about 30 minutes, until the chili thickens and flavors meld.
Taste and adjust seasoning. Serve hot with your favorite toppings.

Nutrition

The post Beef and Bean Chili – Chili con Carne appeared first on Home Cooking Adventure.

Bean and Corn Salsa

Ella - Home Cooking Adventure — Fri, 16 May 2025 10:54:56 +0000

This Bean and Corn Salsa is the kind of recipe that makes you wonder how something so simple can taste this good. It’s colorful, fresh, and full of flavor, like summer in a bowl. Sweet corn, hearty beans, juicy tomatoes, crisp bell peppers, red onion, and a touch of jalapeño come together in a perfect balance of crunch and creaminess. A squeeze of lime and a handful of chopped cilantro tie everything together with a bright, zesty finish.

One of the best things about this salsa? It pairs beautifully with just about any meal. Serve it as a dip with tortilla chips and it’ll disappear in no time at parties. It even makes a quick and satisfying lunch when served as a vibrant side dish alongside grilled fish, chicken, or steak for a fresh and zesty contrast. It’s also great spooned over tacos, baked potatoes, or grain bowls for an easy flavor boost.

It comes together in minutes, and the longer it sits, the better it tastes. You can make it ahead and let all the flavors mingle in the fridge, ideal for potlucks, BBQs, or just having something fresh and tasty on hand during the week.

How to make bean and corn salsa

In a large bowl, whisk together the olive oil, lime juice, honey, ground cumin, salt, and freshly ground black pepper until well combined. Add the beans, corn, diced tomatoes, red bell pepper, minced garlic, red onion, jalapeño pepper, lime zest, and chopped cilantro or parsley. Gently toss everything together until evenly coated in the dressing.

Serve immediately or cover and refrigerate for at least 30 minutes to allow the flavors to meld. I hope you will try this amazing bean and corn salsa. If you do, don’t forget to tag me on your Instagram posts so I can see your results. Enjoy!

Other similar recipes you may like to try

Bright, juicy mango meets creamy avocado in this refreshing Mango Avocado Salsa, perfect for tacos, grilled fish, or summer snacking.

Sweet peaches, fresh greens, and a light vinaigrette make this Peach Salad a sunny, seasonal side you’ll crave all summer.

Crisp grilled corn, cherry tomatoes, fresh veggies and herbs tossed in a zesty dressing, this Summer Corn Salad is fresh, simple, and full of flavor.

Bean and Corn Salsa

This Bean and Corn Salsa is the kind of recipe that makes you wonder how something so simple can taste this good. It’s colorful, fresh, and full of flavor, like summer in a bowl.

Course Appetizer, Salad

Cuisine Mexican

Keyword bean, corn, salsa, summer salsa

Prep Time 15

Total Time 15

Servings servings

Calories 317kcal

Ingredients

1 (14 oz) can black or red beans , drained and rinsed
1 (14 oz) can sweet corn , drained and rinsed
4 medium tomatoes (12 oz-340g) , diced
1 medium red pepper (3 oz-90g) , diced
1 clove garlic , minced
1 small red onion , diced
1 jalapeño pepper , seeded and diced
1/2 cup cilantro,/parsely , chopped
2 tbsp (30g) olive oil
3 tbsp (45g) lime juice
2 tsp (10g) honey
1 tsp (1g) ground cumin
1 tsp (5g) salt
freshly ground black pepper, to taste
lime zest from 1 lime

Instructions

In a large bowl, add the olive oil, lime juice, honey, ground cumin, salt and freshly ground black pepper.
Stir to combine.
Add the beans and corn.
Add diced tomatoes, red pepper, garlic, red onion and jalapeno pepper.
Continue with lime zest and cilantro or parsley.
Toss to combine. Serve immediately or cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve with tortilla chips or as a side dish alongside fish and meat. Enjoy!

Nutrition

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Chicken Tortilla Soup

Ella - Home Cooking Adventure — Sat, 10 Feb 2024 18:11:16 +0000

This Chicken Tortilla Soup is a zesty and comforting dish that’s sure to warm you up on chilly days. Tender chicken, hearty vegetables like tomatoes, onions, and peppers, are simmered together in a savory broth, infused with aromatic spices like cumin, chili powder, and garlic. The soup gets its name from the crispy strips of tortillas that are added just before serving, giving it a satisfying crunch.

To prepare, start by sautéing diced onions with garlic and jalapeno peppers until soft. Next, pour in vegetable stock and diced tomatoes, along with your favorite seasonings. Then add in the chicken and let it all simmer together until the flavors meld beautifully. Once the chicken is cooked through you can shred it and return back to the pot along with some beans and corn.

Just before serving, ladle the steaming soup into bowls and top each with a handful of crunchy tortilla strips, a dollop of sour cream, avocado and lime slices if desired.

This soup is a perfect one-pot meal that’s simple to make yet bursting with flavor. Whether enjoyed as a comforting dinner or a crowd-pleasing appetizer, this Chicken Tortilla Soup is sure to be a hit with family and friends alike.

How to make chicken tortilla soup

Begin with making tortilla strips. Cut the tortillas in half or thirds, depending on their size, and cut them into 1/2-inch (1cm) strips. In a small skillet, heat vegetable oil over medium-high heat. Add the tortilla strips and fry them in batches until golden, for about 2-3 minutes. Drain them on a paper towel-lined plate.

Now, let’s make the chicken tortilla soup. In your soup pot, heat the olive oil over medium heat. Saute the onions, garlic, and jalapeno for about 5 minutes until softened, stirring occasionally. Add the crushed tomatoes, vegetable stock, ground cumin, chili powder, and oregano, and give it a quick stir. Add the chicken breasts. Bring to a boil, then reduce heat to low. Simmer for about 20 minutes until the chicken is cooked through.

Remove the chicken from the pot and shred it into bite-size pieces. Add the corn, beans, and shredded chicken to the soup, stir, and simmer for 5 minutes more. Season with salt and pepper. Serve the soup into bowls and top with tortilla strips, sour cream, jalapeno slices, lime wedges, and sliced avocado.

Hope you will try this delightful soup and enjoy it as much as we did. Don’t forget to tag me on your Instagram posts or stories if you try it out.

Other soups you may like to try

This Zuppa Toscana is a hearty Italian soup featuring spicy sausage, tender potatoes, and vibrant kale in a creamy broth.

This Tortellini Soup is a delightful Italian dish featuring tender pasta filled with cheese or meat, served in a savory broth alongside vegetables like carrots, spinach, and tomatoes.

Try our Roasted Tomato and Red Pepper Soup, a creamy comforting soup, full of flavor. It is best to be served with cheese toasts that make it irresistible.

Chicken Tortilla Soup

This Chicken Tortilla Soup is a zesty and comforting dish that's sure to warm you up on chilly days. Tender chicken, hearty vegetables like tomatoes, onions, and peppers, are simmered together in a savory broth, infused with aromatic spices like cumin, chili powder, and garlic.

Course Soup

Cuisine Mexican

Keyword bean soup, chicken, soup, tortilla

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 367kcal

Ingredients

For Tortilla Strips

4 corn tortillas (8 inch-20cm)
1/3 cup (70g) vegetable oil

For the Soup

2 tbsp olive oil
1 medium onion(160g) , chopped
4 cloves garlic , minced
1 jalapeño , diced and seeded
1 tsp cumin
1 tsp chili powder
14 oz (400g) can crushed tomatoes
14 oz (400g) can tomato puree
3 cups (750ml) vegetable stock
1 tsp dried oregano
1 pound (450g) chicken breast , boneless, skinless
1 ½ tsp (7g) salt
14 oz (400g) can black beans , rinsed & drained
1 cup (160g) corn , frozen or canned

For Serving

fresh cilantro
lime slices
avocado slices
jalapeño, slices
crispy tortilla strips

Instructions

How to make tortilla strips.

Cut the tortillas in half or thirds, depending on the size of tortillas, and cut into 1/2 -inch (1cm) strips. In a small skillet, heat vegetable oil over medium-high heat.
Add the tortilla strips fry them in batches until golden, for 2-3 minutes. Drain on paper towel lined plate.

How to make chicken tortilla soup.

In your soup pot heat the olive oil over medium heat. Sauté the onion, garlic and jalapeno for 5 minutes until soften, stirring from time to time.
Add the crushed tomatoes, vegetable stock, ground cumin, chili powder and oregano, and give a quick stir.
Add the chicken breasts.
Bring to a boil then reduce heat to low. Simmer for about 20 minutes until the chicken is cooked through.
Remove the chicken from the pot and shred it into bite size pieces.
Add the corn, beans and shredded chicken to the soup, stir and simmer for 5 minutes more.
Season with salt and pepper.
Serve soup into bowls and top with tortilla strips, sour cream, jalapeno slices, lime wedges, and sliced avocado. Enjoy!

Video

Nutrition

The post Chicken Tortilla Soup appeared first on Home Cooking Adventure.

Summer Corn Salad

Ella - Home Cooking Adventure — Tue, 26 Jul 2022 13:12:20 +0000

This Summer Corn Salad is a great summer dish made with fresh corn, fresh vegetables, Feta cheese, fresh herbs and a flavorful salad dressing. This salad is simply bursting with summer flavor and makes a perfect side dish for family or friend gatherings.

This corn salad is very easy to prepare. For this recipe it is best to use fresh corn. I usually like to grill the corn but you can also use boiled or roasted fresh corn for this recipe.

When corn is ready all you have to do next is to prepare the fresh vegetables and salad dressing. You will need some fresh tomatoes, cucumber, green chili pepper, red onion, avocado and your favorite fresh herbs, like parsley, basil or cilantro.

For the dressing you simply need to mix together some extra virgin olive oil, lemon juice, vinegar, garlic and spices.

In this salad I always like to add some Feta cheese for extra flavor and texture. But feel free to use your favorite cheese for this recipe.

Toss everything together and enjoy one of the best summer salads ever.

If you like using corn in your recipes you may also like these Grilled Corn Fritters or Oven Roasted Corn . For sweet corn recipes you may like this Easy Sweet Cornbread Recipe or Cornmeal Pancakes.

Hope you will try this Summer Corn Salad and don’t forget to let me know if you try it out.

Summer Corn Salad

This Summer Corn Salad salad is a great summer dish made with fresh corn, fresh vegetables, Feta cheese, fresh herbs and a flavorful salad dressing. This salad is simply bursting with summer flavor and makes a perfect side dish for family or friend gatherings.

Course Salad

Cuisine American

Keyword appetizer salad, corn kernels, corn recipe, salad

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 238kcal

Ingredients

4 Ears Fresh Corn (about 9 oz – 250g each) , roasted, grilled or boiled
6 oz (170g) cherry or grape tomatoes
3.5 oz (100g) 1 small cucumber , sliced into quarters
2 oz (60g) 1 small red onion , finely chopped
1 green chili pepper , thinly sliced
1 medium ripe avocado
4 oz (120g) Feta cheese , crumbled
3 tbsp fresh parsley , chopped
3 tbsp fresh basil , chopped

Salad Dressing

3 tbsp (42ml) extra virgin olive oil
1 tbsp (15ml) lemon juice
2 tbsp (30ml) red wine vinegar
1 tsp (5g) sugar
1 garlic clove , minced
1 tsp (5g) salt
freshly ground black pepper

Instructions

First you need to boil, roast or grill the corn.
For grilling on the stovetop, heat a large pan or grill pan over medium-high heat.
Add the fresh corn and use tongues to rotate the corn every few minutes.
Grill until browned all over.
Set aside to cool.
Meanwhile prepare the salad dressing.
In a small bowl whisk together the olive oil, lemon juice, vinegar, sugar, salt, garlic and freshly ground black pepper. Set aside until ready to use.
Cut the vegetables.
Cut the corn kernels from the cob and transfer to a large bowl.
Add tomatoes, cucumber, onion, avocado, green chili pepper, basil and parsley and Feta cheese. Add the dressing and toss well to coat.
Add more salt if needed and enjoy!

Video

Nutrition

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Chocolate Tres Leches Cake

Ella - Home Cooking Adventure — Fri, 23 Apr 2021 12:59:45 +0000

A few years ago I made this Tres Leches Cake, a delicious cake consisting of vanilla sponge cake soaked in three types of milk: evaporated milk, sweetened condensed milk, and whipping cream, and then topped with whipped cream. I always wanted to try the chocolate version of it, and finally, here it is, my take on this wonderful Chocolate Tres Leches Cake.

If you love Tres Leches Cake you should try the chocolate one too. It is moist, and rich in chocolate flavor, hard not to fall in love with it. This chocolate version is made of a cocoa sponge cake, soaked in the three types of milk enriched with cocoa powder and then topped with chocolate whipped cream. Definitely a pleasure for chocolate lovers. The recipe is easy but quite impressive and I am sure everybody will be delighted.

How to make chocolate tres leches cake

Begin by preparing the chocolate cake. Start by preheating your oven to 325°F (165°C) and greasing and lining the bottom and sides of an 8-inch (20 cm) pan with parchment paper.

Start by separating the egg whites from the yolks.

In a medium bowl, whisk together the egg yolks with 1/3 cup (70g) of sugar and vanilla extract until the mixture becomes creamy and pale yellow in color. Gradually incorporate the oil and sparkling water into the mixture.

Sift the flour, cocoa powder, instant coffee, and baking powder over the yolk mixture, and gently fold them in until just combined.

In a separate large bowl, beat the egg whites with salt until foamy. Gradually add the remaining 1/3 cup (70g) of sugar while continuing to mix until stiff peaks form.

Carefully fold a spoonful of the whipped egg whites into the yolk mixture, then gently fold the yolk mixture into the remaining whipped egg whites until well combined.

Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for about 10-15 minutes before removing it from the pan and cooling it completely on a wire rack.

Prepare the chocolate three milk glaze.

For this mix together the sweetened condensed milk with cocoa powder. Add the evaporated milk and cream, and mix until well combined.

Once the cake has cooled, transfer it to a plastic wrap-lined pan and prick it well with a skewer. Pour the milk mixture over the cake, cover with plastic wrap, and refrigerate for a few hours or overnight to allow the flavors to meld.

Prepare the chocolate whipped cream

For the chocolate whipped cream, melt the semisweet chocolate with ½ cup (120g) of whipping cream over a bain-marie, then let it cool to room temperature. Whip the remaining cream until stiff peaks form, then gently fold in the melted chocolate until fully combined.

Remove the cake from the pan and invert it onto a serving platter. Frost the top and sides of the cake with the chocolate whipped cream, and decorate the bottom edge of the cake with chopped chocolate.

Transfer the remaining chocolate whipped cream into a piping bag fitted with a 1M tip, and decorate the top of the cake as desired. Finally, add fresh strawberries and sprinkle some chopped chocolate over the cake. Enjoy this decadent chocolate delight!

Hope you will try this Chocolate Cake, and as always, if you do make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

Chocolate Tres Leches Cake

If you love Tres Leches Cake you should definitely try the chocolate one too. It is moist, and rich in chocolate flavor, hard not to fall in love with it. This chocolate version is made of a cocoa sponge cake, soaked in the three types of milk enriched with cocoa powder and then topped with chocolate whipped cream. Definitely a pleasure for chocolate lovers.

Course Dessert

Cuisine Mexican

Keyword chocolate tres leches cake, Three milk cake, tres leches cake

Prep Time 30

Cook Time 45

Total Time 1 15

Servings servings

Calories 487kcal

Ingredients

Cocoa Sponge Cake

4 eggs ,separated
2/3 cup (140g) sugar , divided
1 tsp (5g) vanilla extract
3 fl. oz (90ml) vegetable oil
3 fl. oz (90ml) sparkling water
1 ¼ cup (160g) flour
1/3 cup (40g) unsweetened cocoa powder
2 tsp (8g) baking powder
1/4 tsp (1g) salt
1/2 tsp (1g) instant coffee

Chocolate Three Milk Glaze

10 oz (300g) sweetened condensed milk
1 cup (240ml) evaporated milk
1/4 cup (60ml) whipping cream
2 tbsp (16g) unsweetened cocoa powder

Chocolate Whipped Cream

6 oz (180g) semisweet chocolate
1/2 cup (120g) whipping cream
1 ¼ cup (300g) whipping cream , chilled

For decoration

chopped chocolate
fresh strawberries

Instructions

Prepare the cocoa sponge cake.

Preheat the oven to 325F (165C). Grease and line the bottom and sides of a 8 inch (20 cm) pan with parchment paper.
Separate whites from yolks.
In a medium bowl mix yolks with 1/3 cup (70g) sugar and vanilla extract, until creamy and pale yellow colored. Gradually mix in oil and then add sparkling water. Sift the flour, cocoa powder, instant coffee and baking powder over the yolk mixture and gently fold them in.
In a large bowl mix egg whites with salt until foamy. Gradually add remaining 1/3 cup (70g) sugar.
Continue mixing until stiff peaks form.
Gently fold a spoon of whipped whites into the yolk mixture and then gently fold the yolk mixture into the whipped whites.
Pour the batter into the prepared pan.
Bake for 40-45 minutes, until a toothpick inserted into the center comes out clean.
Let it cool for about 10-15 minutes. Remove from the pan and cool completely on a rack.

Prepare chocolate three milk glaze.

Mix together the sweetened condensed milk with cocoa powder. Add evaporated milk and cream and mix to combine.
Once cooled, transfer cake to a plastic wrap lined pan. Prick well the cake with a skewer.
Pour the milk mixture over the cake. Cover with plastic wrap and refrigerate for a few hours or overnight.

Prepare chocolate whipped cream.

Melt the 6 oz (180g) semisweet chocolate with ½ cup (120g) whipping cream over bain-marie. Let cool to room temperature.
Whip the remaining cream until stiff peaks form. Add melted chocolate and mix to combine.
Remove the cake from the pan and invert to a serving platter. Frost the top and sides of the cake with the chocolate whipped cream. Decorate the bottom edge of the cake with some chopped chocolate.
Transfer the remaining chocolate whipped cream into a piping bag fitted with a 1M tip and decorate as desired. Add fresh strawberries and sprinkle some chopped chocolate. Enjoy!

Video

Nutrition

The post Chocolate Tres Leches Cake appeared first on Home Cooking Adventure.

Tres Leches Cake

Ella - Home Cooking Adventure — Fri, 20 Sep 2019 10:31:30 +0000

Tres Leches Cake is a popular Mexican and Latin American dessert consisting of a vanilla sponge cake soaked in three types of milk: evaporated milk, sweetened condensed milk and whipping cream and then topped with whipped cream. This cake is very light and soft in texture and it has an amazing flavor. No wonder why this Tres Leches cake has gained so much popularity all over the world.

You can make the sponge cake in advance, and simply add the three milk glaze the night before serving so it has time to absorb it. Decorate the cake with slightly sweetened whipped cream and is ready to serve.

For a more elegant presentation, you can decorate the cake with Maraschino cherries and serve with extra milk glaze to create a decadent and delightful experience for your family and guests.

How to make Tres Leches Cake

Begin by preheating your oven to 340°F (170°C) and greasing the bottom and sides of an 8-inch (20 cm) cake pan. Line the bottom and sides of the pan with parchment paper for easy removal.

How to prepare the vanilla sponge cake

To prepare the vanilla sponge cake, start by separating the egg whites from the yolks. In a bowl, sift together the flour and baking powder.

In a separate small bowl, mix the egg yolks with half of the sugar and vanilla extract until thick and light yellow.

In another bowl, add a pinch of salt to the egg whites and start mixing until they become foamy. Gradually add the remaining half of sugar and continue whipping until stiff peaks form.

Gently fold the yolk mixture into the whipped whites. Gradually sift the flour mixture over the egg mixture and carefully fold it in until just combined.

Pour the batter into the prepared pan and bake for about 35 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan before removing it and transferring it to a wire rack to cool completely.

How to prepare the three milk glaze

While the cake cools, prepare the three milk glaze by mixing together the sweetened condensed milk, evaporated milk, and cream. Once the cake has cooled completely, transfer it to a plastic wrap-lined pan and prick it all over with a skewer. Pour the milk mixture over the cake, cover it with plastic wrap, and refrigerate for a few hours or overnight.

Next, prepare the stabilized whipped cream by dissolving gelatin in cold water and allowing it to swell for 5 to 10 minutes. Then, heat the gelatin over low heat until it dissolves completely.

In a large bowl, whip the cream until soft peaks form. Add powdered sugar and vanilla extract, then slowly pour in the dissolved gelatin while continuing to whip until stiff peaks form.

Remove the chilled cake from the pan and transfer it to a serving platter. Frost the top and sides of the cake with the stabilized whipped cream. Transfer the remaining whipped cream to a piping bag fitted with a Saint Honore tip and decorate the top of the cake as desired. Optionally, decorate the cake with Maraschino cherries for an extra touch of sweetness.

Hope you will try this amazing Tres Leches Cake. If you do make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy this delightful treat!

YOU MAY ALSO LIKE:
Cheesecake Flan
Chocolate Caramel Poke Cake
Key Lime Pie

Tres Leches Cake

Tres Leches cake is a popular Mexican and Latin American dessert consisting of a vanilla sponge cake soaked in three types of milk: evaporated milk, sweetened condensed milk and whipping cream and then topped with whipped cream. This cake is very light and soft in texture and it has an amazing flavor, no wonder why this Tres Leches cake has gained so much popularity all over the world.

Course Dessert

Cuisine Mexican

Keyword cinco de mayo dessert, piping decoration. Mexican dessert, saint honore tip, stabilized whipped cream, Three milk cake, tres leches, tres leches cake

Prep Time 30

Cook Time 35

Total Time 1

Servings servings

Calories 446kcal

Ingredients

Vanilla Sponge Cake

5 eggs , separated
2/3 cup (140g) sugar , divided
1 cup (125g) cake flour
1 tsp (4g) baking powder
1/2 tsp (2g) salt
1 tsp (5g) vanilla extract

Three milk glaze

10 oz (300g) sweetened condensed milk
1 cup (240ml) evaporated milk
1/4 cup (60ml) whipping cream

Stabilized Whipped Cream

2 cups (500ml) whipping cream , chilled
2 tbsp (16g) powdered sugar
1 tsp (5g) vanilla extract
2 tsp (6g) gelatin powder
2 tbsp (30ml) cold water

For decoration

Maraschino cherries

For serving

extra three milk glaze , optional

Instructions

Preheat oven to 340F (170C). Grease and line with parchment paper the bottom and sides of a 8 inch (20 cm) pan.

Prepare the vanilla sponge cake.

Separate egg whites from yolks.
In a bowl sift flour and baking powder together.
In a small bowl mix egg yolks with half sugar and vanilla extract until thick and light yellow colored.
Add salt over the whites and start mixing until foamy. Gradually add the other half of sugar and continue whipping until stiff peaks form.
Gently fold the yolk mixture into the whipped whites.
Gradually sift again flour mixture over the whites and carefully fold into the batter.
Pour the batter into prepared pan.
Bake for about 35 minutes until lightly golden and a toothpick inserted into the center comes out clean.
Let it cool for 5 minutes. Remove from pan and cool completely on a rack.

Prepare the three milk glaze.

Mix together the sweetened condensed milk with evaporated milk and cream.
Once cooled transfer cake to a plastic wrap lined pan. Prick well the cake with a skewer.
Pour the milk mixture over the cake. Cover with plastic wrap and refrigerate for a few hours or overnight.

Prepare the stabilized whipped cream.

Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves.
In a large bowl add cream and start whipping until soft peaks form.
Add powdered sugar and vanilla and mix to incorporate.
Slowly pour dissolved gelatin and continue whipping until stiff peaks form.
Remove the cake fromt the pan and transfer to a serving platter. Frost the top and sides of the cake.
Transfer the remaining whipped cream into a piping bag fitted with a Saint Honore tip and decorate the top.
Decorate with Maraschino cherries if desired. Enjoy!

Video

Nutrition

The post Tres Leches Cake appeared first on Home Cooking Adventure.

Skillet Chicken Fajitas

Ella - Home Cooking Adventure — Fri, 04 May 2018 09:07:19 +0000

Skillet Chicken Fajitas are a wonderful and colorful dish that’s great for lunch or dinner. It’s made with thinly sliced marinated chicken, vibrant peppers, and thin strips of onion, all quickly cooked in a hot skillet. Serve it right away with warm tortillas and your choice of delicious toppings for a crowd-pleasing meal when friends come over.

I recommend using homemade tortillas for the chicken fajitas as they’re not only delicious but also healthier than store-bought ones. You can make the tortillas ahead of time to save some prep time.

For serving, you can use your favorite toppings like cheese, guacamole, avocado slices, salsa, pico de gallo, and lime juice.

How to make Skillet Chicken Fajitas

Start by combining all the chicken marinade ingredients in a large bowl and mixing them together. Once well combined, add the chicken slices and toss them until evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for a minimum of 30 minutes, up to 1 hour, allowing the flavors to meld.

Next, take a large 12-inch (30cm) cast iron skillet and heat it over medium-high heat. Heat 1 tablespoon of oil into the hot skillet. Add the onion, peppers, chili powder, and salt. Sauté the mixture for approximately 6-7 minutes, stirring occasionally, until the onions and peppers have softened and become fragrant. Remove the sautéed onions and peppers from the pan and set them aside momentarily.

Now, it’s time to cook the marinated chicken. Add the chicken into the hot skillet and cook it until it is no longer pink and thoroughly cooked, which should take around 4 minutes. The chicken will become beautifully tender and flavorful as it cooks in the skillet.

To bring all the flavors together, reintroduce the sautéed onions and peppers back into the skillet with the chicken. Cook for an additional minute, allowing the ingredients to heat through and mingle their flavors.

Serve the chicken fajitas immediately, accompanied by warm tortillas, your favorite toppings, and any additional condiments you desire. The tortillas used in this recipe are homemade 6-inch (15cm) flour tortillas, and you can find a video recipe for making them yourself.

Hope you will try them out. Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Other chicken recipes you may like to try

Sriracha Chicken Wrap is one of our favorite healthy and delicious recipes for lunch or dinner. It’s easy and quick to prepare, includes fresh veggies, and perfect for getting kids to enjoy their greens. Try this easy and quick recipe for a delightful mealtime experience.

This Chicken Stir-Fry Noodles is a mouthwatering Asian dish featuring tender noodles, crisp vegetables, and savory seasonings. This quick and easy meal is perfect for any occasion and promises a satisfying dining experience.

These Chicken and Bean Enchiladas are a Mexican dish, made with tortillas, which are rolled around various fillings, covered with chili sauce and cheese and baked until cheese is melted. They are usually garnished with fresh green onion, cilantro and sour cream. There can be many variations for the filling, that can include more types of meat, vegetables and cheese.

Skillet Chicken Fajitas

Skillet Chicken Fajitas is a great colorful dish perfect for lunch or dinner. Thin slices of marinated chicken with colorful peppers and thin onion slices, cooked quickly in a hot skillet and served immediately over warm tortillas and various toppings are simply a crowd pleaser and a perfect dish whenever friends come around.

Course Main Course

Cuisine Mexican

Keyword chicken fajitas, chicken tortilla wraps, homemade tortillas, skillet chicken fajitas

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 298kcal

Ingredients

1 red bell pepper , cut into strips
1 yellow pepper , cut into strips
1 onion , cut into thin slices
1/2 tsp (1g) chilli powder
Salt
1 tbsp (14g) oil
15 mini flour tortillas (6 inch - 15 cm)

Chicken Marinade

1 ¼ pounds (550g) skinless , boneless chicken breast
2 tbsp fresh cilantro/parsley , chopped
2 tbsp (28g) olive oil
1 tbsp (15ml) soy sauce
1/2 tsp (1g) chili powder
1/2 tsp (1g) smoked paprika
1/2 tsp (2g) salt
1/2 tsp (1g) garlic powder
1/2 tsp (1g) ground cumin
1 tbsp (15ml) lime juice

Topping ideas

grated cheese
guacamole or avocado slices
sour cream
salsa

Instructions

In a large bowl add all the chicken marinade ingredients and mix to combine. Add chicken slices and toss to coat. Cover and refrigerate to marinate for 30 minutes up to 1 hr.
Heat a large 12 inch (30cm) cast iron skillet over medium high heat and add 1 tbsp oil.
Add onion and peppers, chilli powder and salt and saute for 6-7 minutes until softened , stirring occasionally. Remove from pan and set aside.
Add marinated chicken into the hot skillet and cook until no longer pink and cooked through, for about 4 minutes.
Add sauteed onions and peppers into the skillet and cook 1 minute more to heat through.
Serve immediately with warm tortillas, your favorite toppings and enjoy.
For the tortillas I’ve used homemade 6 inch (15 cm) flour tortillas, video recipe here.

Video

Nutrition

The post Skillet Chicken Fajitas appeared first on Home Cooking Adventure.

Perfect Guacamole

Ella - Home Cooking Adventure — Tue, 30 May 2017 13:33:12 +0000

Guacamole is a vibrant and flavorful Mexican dip, one of the most popular dips worldwide. It is very easy to prepare and is suitable for any occasion. It is a perfect appetizer that can be served with tortilla chips for a great texture.

The key to a delicious guacamole is the ripe avocados that can be mashed easily by simply using a fork. Lime juice plays a crucial role in preventing avocado oxidation, making it a must-not-skip ingredient. While guacamole is best when served immediately, it can still be stored in the refrigerator for up to one day.

How to make Guacamole

Place the avocado in a bowl and sprinkle it with lime juice. Use a fork to mash the avocado until it reaches an almost smooth consistency.

Gently fold in the onion, jalapeno, tomato, cilantro, and season with salt and pepper to your taste. If you desire more spice, you can add extra jalapeno.

Cover the guacamole with plastic wrap directly on its surface to prevent oxidation. Refrigerate it until you’re ready to serve.

This Guacamole is a versatile party guest, perfect for dipping crunchy chips or topping tacos. The bright green color makes it look as good as it tastes. Guacamole is an easy mix of a few ingredients, bringing a burst of flavor to your snack time or gatherings.

Hope you will try it out. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Perfect Guacamole

Guacamole is one of the most popular Mexican dish, known worldwide, that is very easy to prepare and is suitable for any occasion. It is a perfect appetizer that can be served with tortilla chips for a great texture.

Course Appetizer

Cuisine Mexican

Keyword best guacamole recipe, guacamole, guacamole recipe, perfect guacamole

Prep Time 15

Total Time 15

Servings servings

Calories 214kcal

Ingredients

2 ripe avocados , peeled and seeded
Juice from half of lime
1/2 red onion , minced
1/2 jalapeno pepper , seeds removed
1/2 ripe tomato , seeds and pulp removed
2 tbsp fresh cilantro or parsley , chopped
1/2 tsp (3g) salt
freshly ground black pepper

Instructions

Put the avocado into a bowl. Sprinkle with lime juice. Mash avocado with a fork until almost smooth.
Fold in onion, jalapeno, tomato, cilantro, salt and pepper to taste. If you like it more spicy add more jalapeno.
Cover with plastic wrap directly on the surface of the guacamole. This way you prevent oxidation. Refrigerate until serving. Serve with tortilla chips.

Video

Nutrition

The post Perfect Guacamole appeared first on Home Cooking Adventure.

Chicken and Bean Enchiladas

Ella - Home Cooking Adventure — Thu, 18 Sep 2014 18:14:45 +0000

It’s been a while since I said I would do an enchilada recipe to share with you all. Couldn’t decide if I should make a vegetarian filling or something with meat. I finally decided to use chicken and vegetable filling and I am so glad I did so. These Chicken and Bean Enchiladas are really flavorful, healthy and make a perfect lunch or dinner.

Even though it is a very popular recipe in the United States, few know about it in Europe. For those who are not familiar with this dish, Enchiladas are a Mexican dish, made with tortillas, which are rolled around various fillings, covered with chili sauce and cheese and baked until the cheese is melted. They are usually garnished with fresh green onion, cilantro and sour cream.

There can be many variations for the filling, which can include more types of meat, vegetables and cheese.

As usual, I wanted to make everything from scratch, therefore I boiled the chicken with a lot of vegetables, a day before and prepared this way the chicken stock I needed for Enchilada sauce. Next, I did the Enchilada sauce and tortillas and so everything was ready to assemble the chicken and bean enchiladas the next day.

If you are in a rush, you can simply use store-bought roasted chicken, tortillas and sauce. This way you will need no more than 15 minutes to have it all prepared and ready to place in the oven.

Hope you will try this amazing and comforting Chicken and Bean Enchiladas as I am sure it will become a family favorite. If you do, make sure to share the photos with me on Instagram. I love to see how the dish turns out for you. Enjoy!

Chicken and Bean Enchiladas

Chicken and bean enchiladas recipe, really flavorful, healthy and makes a perfect lunch or dinner. Made with homemade tortillas and homemade Enchilada sauce.

Course Main Course

Cuisine Mexican

Keyword chicken and bean enchiladas, chicken enchilada, enchilada, enchilada recipe, enchilada sauce, meican enchilada

Prep Time 1

Cook Time 30

Total Time 1 30

Servings servings

Calories 374kcal

Ingredients

6 flour tortillas (8 inch-20cm)

Enchilada sauce

2 tbsp (30 ml0 vegetable oil
1 small onion , chopped
2 garlic cloves , minced
1 tbsp (10g) flour
2 tsp (6g) chili powder
1/2 cup (120g) tomato paste
2 cups (500ml) chicken stock
1/2 tsp (1g) ground cumin
1/2 tsp (1g) ground coriander
1/2 tsp (1g) oregano
1 tsp (5g) salt

Chicken Bean Filling

2 cups (300g) chicken breast , cooked and shredded (from about 1 pound uncooked chicken breast)
1 red chili pepper , chopped
1 cup (100g) cheddar cheese , grated
3/4 cup (180g) enchilada sauce
1/2 cup (90g) red kidney beans , cooked
fresh cilantro , chopped

Topping

Remaining enchilada sauce
1 cup (100g) cheddar cheese , grated

Optional Garnish

Fresh cilantro or parsley
sour cream
spring onion , chopped

Instructions

If you want to do everything from scratch, you can cook the chicken, prepare the sauce, and tortillas one day in advance. For homemade tortillas you can find the recipe here. Refrigerate and use the next day for assembling the enchiladas.
How to prepare Enchilada sauce:
In a saucepan heat oil over medium heat. Add onion and garlic and cook for about 5 minutes until soft.
Add flour and cook for 1 minute.
Add chili powder, tomato paste, chicken stock, and spices:oregano, coriander, cumin and salt. Stir to combine.
Bring to a boil then reduce to a simmer for 15 minutes. Set aside and use when needed.
How to prepare the Enchilada casserole:
Preheat oven to 350 F (180C).
Grease with butter a 8X12 (20x30cm) baking dish. Place a small amount of sauce on the bottom of the baking dish.
Prepare the ingredients for the filling, the cheese, red chili pepper, beans, and shred the cooked chicken breast.
Place shredded chicken in a large bowl, add red chili pepper, beans, cheese and enchilada sauce. Stir to combine.
Place some chicken bean mixture in center of tortilla, roll up and place into the prepared baking dish, seam-side down.
Repeat with remaining tortillas.
Pour remaining enchilada sauce over enchiladas. Sprinkle with remaining cheese.
Bake for 30 minutes until the cheese is melted.
Serve with chopped cilantro/parsley, chopped green onion and sour cream.

Video

Nutrition

The post Chicken and Bean Enchiladas appeared first on Home Cooking Adventure.

Oven Roasted Corn

Ella - Home Cooking Adventure — Thu, 03 Jul 2014 09:41:12 +0000

I am so glad that fresh corn is finally in season. My daughters love them so much that they keep asking for it since spring. I used to prepare them boiled in water or on grill. Never tried roasting them in the oven with their husks on. When I discovered this Oven Roasted Corn I simply had to give it a try.

Oven roasted corn is so much better than the boiled one. The flavor is much more enhanced and you don’t risk to burn yourself while trying to get them out of the water.

And is just so easy. You don’t have to bother taking the husks off, all the mess is avoided this way. Just put them in the oven and let it do it’s job. After 30-40 minutes you just got the perfect corns ever. The husks create steam and so the corn is cooked entirely, not soggy … not dry .. just PERFECT. From now on, for me there is no other way to cook corn.

You can serve it as it is with just a bit of salt and butter, or with various toppings.
In either way they are just amazing, and I am sure you will love them too.

I am curious about you, what’s your favorite topping for your corn? Amaze me

Oven Roasted Corn

Oven roasted corn is so much better than boiled. The flavor is enhanced. The husks create steam, the corn is cooked entirely, not soggy, not dry, just PERFECT.

Course Appetizer, Side Dish, Snack

Cuisine American

Keyword baked corn, butter corn, corn recipe, corn with cheese, healthy, mexican corn, oven roasted corn, roasted corn

Prep Time 5

Cook Time 40

Total Time 45

Servings servings

Calories 139kcal

Ingredients

8 fresh ears of corn in husks
1/4 tsp chili powder , optional
1/2 tsp garlic powder
1/2 cup grated cheese
2 tbsp freshly chopped parsley
salt and freshly ground black pepper

Instructions

Preheat oven to 350 degrees F.
In a small bowl combine salt, with chili powder, pepper and garlic powder.
Place corn in its husks directly on the oven rack. Roast until tender for about 30-40 minutes.
Remove the husks. Brush each corn with butter.
Add salt mixture, cheese and parsley.
Serve immediately.

Nutrition

The post Oven Roasted Corn appeared first on Home Cooking Adventure.