Today’s video is another Mexican dish, so easy and delicious and it’s perfect to use any leftover you have in your refrigerator! I hope you can give these a try!

  • 4 lbs Fresh  Masa ( or Instant Corn Masa)
  • 1 Lb. Shredded Asadero Cheese
  • ½ - 1 C Water 
  • Salt to taste
  • Vegetable Oil for Frying

For the Filling, you can use whatever leftovers you happen to have in your fridge.

Place the masa (or instant corn masa) in a large bowl, then season it with plenty of salt, add about ½ cup water, if you need to add more water feel free to do so,  you need to add enough water to be able to knead the masa into a soft and uniform dough,  (if you are using Instant corn masa, please read the instruction on the package to check on how much liquid you need to add!)

The masa should be soft, without any bumps, and it shouldn’t be sticky or runny at all. I recommend that you start adding only ½ cup of water and then if you need to add more, just do it slowly or one tablespoon at a time.

Once the masa is ready, now you can make the Quesadillas.  Preheat plenty of Vegetable oil.

Grab about 2-3 tablespoons of the masa and roll it to form a small ball.  Place the masa ball in between two pieces of plastic wrap and press it down with a tortilla press.  You want the ball to be completely fat and thin like a regular Corn Tortilla.

Once you have the tortilla, remove the top plastic wrap, then top the tortilla with some of the shredded cheese, then fold the tortilla in half to make the Quesadilla, and press along the side to seal the edges.  Keep on repeating these steps until they are all done.

Once the oil is hot, now fry the quesadillas.  You will fry them for about 3-4 minutes or until well cooked, and you want them to get nice and golden brown and crunchy on all sides.  Once they are ready, place them on paper towels to drain the excess oil, and just keep on frying the quesadillas until you are done.

While the Quesadillas are still warm, now slice them open, grab a small knife and unseal them so you can stuff them with your favorite filling.

Serve with some lettuce, sliced tomatoes, sliced onions, pickled pork skin add your favorite salsa and garnish with Mexican Cream!


This recipe has been highly requested, so today i will finally show you how to make some of my favorite refried Beans, I hope you like them as much as I do!!


  • 2 lbs. Cooked Pinto beans
  • Pork Lard (to taste)
  • 300 g Pork chorizo
  • 1-2 Cups Shredded  Asadero cheese
  • 1 can (105 g)  Sliced Pickled Jalapenos
  • Salt to taste

I Cooked the beans in salted water with one onion and four garlic cloves, I cooked them for about 2 hours or until tender.

Place the beans in the blender, and season them with salt to taste.  Add some water, just enough to be able to blend them, and blend on high for about 2-3 minutes or until well blended into a puree.

In a large skillet or pan on medium heat, preheat plenty of pork lard, about half a cup, (more or less to taste), once the fat is hot, now cook the chorizo for about 5 minutes or until well cooked and browned.

Then add in the beans, stir until the beans are well combined with the fat and the chorizo mixture, then lower the heat and continue to cook on low heat until they boil. (Stir frequently to prevent the beans from sticking to the pan.)
Once the beans are boiling, then add in some of the sliced pickled jalapenos, together with some of the vinegar from the pickled jalapenos, and also add in about half a cup of Asadero Cheese, give it a stir until everything is well combined. Then continue to boil for 5 more minutes.

After 5 minutes of continuous boiling, turn off the heat, garnish the beans with more shredded Asadero Cheese, and more pickled jalapenos and that’s it.


Hi Everyone, I hope you are doing fantastic!

Today I will show you how to make a mexican dish which is perfect for your Mexican Independence Day party.

It’s I will show you how to make Pork Pibil, this delicious Mexican dish, is so easy and full of flavor, I hope you can give it a try!

  • 8 lbs. Pork Loin, butt or shoulders
  • Banana Leaves
  • 1 ½ C Fresh Orange Juice
  • ½ C Fresh Lime Juice
  • 1 ½ C White Vinegar
  • 220 G Annatto paste (Achiote paste)
  • +Water (if necessary)
  • Salt
  • Black Pepper
  • 1 Onion
  • 1 Whole Garlic Head

To Garnish
  • 2 Red Onions
  • Habanero Peppers
  • 4-5 Limes
  • Salt
  • Dry Oregano

Prepare the Marinade:
In a blender combine the Orange juice, the Lime Juice, the Vinegar and the Annatto Paste, season this with Salt and Black Pepper to taste. Blend until the paste is well combined with the rest of the ingredients.  (Add more water (or some kind of broth)  if you think it’s necessary, you need this mixture to be enough to cover all the meat!

Place the meat in a large container, season it with more salt, and the pour the marinade over it. Make sure every single piece of meat is well covered with the marinade and refrigerate for at least 3 hours before cooking it. (You can marinate it overnight if you prefer so! )

Make the Onion-Habanero Topping:
Cut the onion into thin slices. Place them in a bowl. Cut the habanero peppers into thin slices, place them with the onion.  Season the onion-habanero mixture with lime juice, salt to taste and about ½ teaspoon of dry oregano, toss together, taste the flavor add more salt or oregano if needed, and refrigerate until you are ready to use it!

Preheat oven to 400ºF.

Cover the inside of your baking dish with Banana leaves, place the meat in the baking dish(over the banana leaves, pour all the marinade liquid over the meat, also add in one large onion cut in quarter and one full garlic head cut in half (about 15 garlic cloves). Cover this with the banana leaves, and bake at 400ºF for about 3-4 hours or until the meat is tender.

After 4 hours, the meat should be cooked and very tender, remove it from the dish, and shredded.  If you have any liquid in your baking dish, feel free to pour it over the shredded meat.

I’m going to serve the meat on Tostadas.  

Top the tostadas with the Onion-Habanero Topping and enjoy!!

Hi everyone! Today’s recipe is Tuna and Quinoa patties, they are so easy and delicious, I hope you give them a try!

  • 1 ½ Cups Quinoa (cooked and cold)
  • 2 Cans Tuna in Water (5 oz each)
  • 1 Large Egg
  • ½ Cup Dry Breadcrumbs (panko)
  • 2 Chopped Green Onions
  • 2 Tbsp Fresh Parsley
  • Salt
  • Black Pepper
  • Crushed Red Pepper
  • +2-3 Tbsp Coconut Oil

In a large bowl we will mix the quinoa with the rest of the ingredients, (everything but the coconut oil)

Remember the Quinoa is already cooked and cold.  And the Tuna is already drained.

Once all the ingredients are well incorporated, grab a bit of the mixture, and start making your patties, you can make them any size that you like.

You can bake them at 400ºF for about 15 minutes or until golden brown.
I’m going to pan fry them in coconut oil. So heat up 2 tablespoons of coconut oil on medium heat, (I sprinkled the oil with a pinch of kosher salt to prevent the patty from sticking to the pan.)

Pan fry each patty for about 3 - 4 minutes on each side  or until cooked and golden brown on both sides. Drain the patties on paper towels then serve.

Serve with a salad or your favorite side dish and Enjoy!

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