Since I have visited and befriended many Mexican restaurants around Southern California, I’ve been lucky to try many regional and trial dishes. Which in turn, led me to create the recipe that won the opportunity to do a cooking video with Del Real foods, named Morisqueta Crostini. From those experiences, I was able to “mashup” and create this recipe for the Del Real Food’s Blogger Recipe Challenge called Mulitas Ahogadas. It was a combining of both a Mulita (mini quesadillas that are made with Street Taco Tortillas), and a Torta Ahogada (a sinfully delicious pork carnitas sandwich that is literally dunked into a “bath” of spicy red sauce made with Arbol Chiles) that led to the rising of this decadent creation. Aside from those two main ingredients, I also added Salsa Criolla (Peruvian-style pickled red onions), Habanero Escabeche (Habaneros in a mildly sweet pickling liquid), avocado, shaved Cotija cheese, and garnished with cilantro.

Over the weekend of May 27th, I teamed up to do a pop-up with a local favorite food truck, Carnitas El Momo, to get people’s reaction to my creation. I was humbled to have quite a few people show up and love the dish including the owners of Primera Taza, and the creative genius behind Tacocidal Tendencies.

So if your mouth is watering as much as mine has been writing about this recipe, please go to your local markets like Vons, Ralphs, Albertson’s, or Costco to buy the ingredients and try this recipe in your home and send me any feedback you might have for me. While you’re at it, please take the time to vote for the recipe in the link below. The cool thing about it is, that they let you vote once per day! And to inspire you my friends to vote, if my recipe wins, I will randomly pick a group of up to 10 voters that I will cook the recipe for! So, please, share with all your friends through Facebook (use the hash tag #DRFRecipeChallenge), and vote as many times as you can! Any and ALL votes/help is sincerely appreciated!

Mulitas Ahogadas


Al Pastor Taco Kit; Salsa De Molcajete Roja


Mini Al Pastor quesadillas “drowned” with a mild red sauce


Serves 3


30 Minutes/15 Minutes


  • 1ea package Del Real Foods’ Al Pastor Taco Kit (reserve salsa roja for Ahogada Sauce)
  • 10oz Queso Oaxaca (Mexican melting cheese), grated


SALSA CRIOLLA (Pickled Red Onion)

  • 1ea Red Onion, thinly sliced (julienne)
  • 1cup Rice wine Vinegar
  • 1/2cup Lime Juice



  • 5-7ea Habanero Chiles, thinly sliced rounds
  • 1/2cup Rice Wine Vinegar
  • 3Tablespoons Honey



  • 1ea package Del Real Foods’ Salsa De Molcajete Roja
  • 14oz Diced Tomatoes, canned


  • 1ea Avocado, sliced
  • 1/2cup Cilantro, leaves whole/picked
  • 8oz Cotija Cheese
  • 4fl.oz. Vegetable Oil
  • A/N (As Needed) Salt, Kosher




Place Del Real Foods’ Salsa De Molcajete, canned tomatoes, and the salsa roja from the taco kit in a pot at medium low heat to reduce. Once it has reduced by 1/4th, blend until smooth consistency, and set aside. * Place the Al Pastor meat to cook on medium heat, stirring occasionally until the liquid evaporates. Remove from heat and set aside.



Thinly slice the red onion, and place in a non-reactive bowl. Combine 1 cup of Rice Wine Vinegar, 1/2 cup lime juice, and 1/2 teaspoon of salt with the onions, cover, and set aside for at least 10 minutes.


Habanero Escabeche

Thinly slice the habaneros in rounds and place in a non-reactive bowl. In a small pot, place the 3 Tbsp of honey, 1/2 cup of Rice Wine Vinegar, and bring to a boil. Once the mixture boils, remove from heat and pour on top of the chiles. Set aside uncovered for at least 10 minutes.


Mulita De Al Pastor

On a griddle or cast-iron pan, add 2 Tbsp of oil and place a tortilla on the oil. On top of the tortilla spread about 2 Tbsp of Queso Oaxaca, crumble 1Tbsp of Cotija on top, add 2 heaping Tbsp of Al Pastor meat. Top the meat with 1 Tbsp of Queso Oaxaca, and place another tortilla on top. When the bottom tortilla gets crispy, flip over with a spatula and crisp the second tortilla.


Mulitas Ahogadas

  1. Cut the mulitas in half and place them in a criss cross pattern on the plate.
  2. Ladle the sauce on top of the mulitas.
  3. Grate about 1 Tbsp of Cotija cheese on top.
  4. Place two slices of avocado on top of each mulita.
  5. Place a spoonful of the onions on top of the avocados.
  6. Top with a few slices of habaneros, and garnish with a couple cilantro leaves on top. Enjoy!

Hemp Seed Toffee: #Choctoberfest Sponsored by Just Hemp Foods


Like I had previously stated, I am lucky enough to have participated in the first ever #Choctoberfest this year. We have some amazing sponsors this year, and as a result, here is my second recipes for the event. This specific recipe was made for Just Hemp Foods. So all bloggers could participate in this event, they sent out shipments for all of us to use and incorporate. The sponsors even included prizes to be given away to our readers, how awesome is that!

Here’s my really easy to make, but very delicious Hemp Seed Toffee:


  • 2 cups/1 pound   Butter, unsalted
  • 2 cups                     Sugar, granulated
  • 1/2 cup                   Water
  • 1 Tablespoon       Vanilla Extract
  • 1 teaspoon             Salt, kosher


  • 1 cup                       Chocolate, semi-sweet
  • 1 cup                       Just Hemp Foods‘ Hulled Hemp Seeds



First, start by putting the butter, sugar, salt, extract, and water into an 8 quart sauce pot to cook on medium high heat for about 20-30 minutes while constantly stirring. You want it to be in an over-sized pot because when the mixture is cooking, it tends to bubble over a lot and will easily spill over in a smaller pot. Continue cooking the mixture until it reaches 300°f (also known as the hard crack stage), or until the mixtures turns to a dark caramel color and turn the heat off.


Next, line a baking tray with aluminum  and grease it with cooking spray. Pour the mixture on top and let it sit until it cools down and hardens which will take about an hour.

while the mixture is cooling, toast the hemp seeds in a saute pan until they get golden brown in color and remove from heat.


For the chocolate layer, you can melt it in a bowl on top of a pot with hot water (but not boiling). Once the chocolate has melted, spread it on top of the toffee with a spatula. While the chocolate is still warm, sprinkle the hemp seeds on top and press them into the chocolate. once it has fully cooled down, break into pieces and enjoy!


Layered Panna Cotta Recipe: #Choctoberfest Sponsored by Imperial Sugar


I was lucky enough to be able to participate in the first ever #Choctoberfest that was primarily sponsored by Imperial sugar. To participate, they generously shipped out cases of sugar to dozens of bloggers so we can create ever amazing chocolate recipes using their products and even adding prizes to give away to our readers. For this, as a thank you, I am doing my layered Panna Cotta recipe for ALL to try at home. I hope everyone loves it as much as this Chonchudo does.

YIELDS: 6 SERVINGS | Prep Time: 15 minutes | 3 hours total

  • 9 fl.oz.                     Whole Milk
  • 2 Tablespoons      Unflavored Gelatin, Powdered
  • 5 cups                    Heavy Whipping Cream
  • 1 cup                      Imperial Brand Sugar, Granulated
  • 1/2 teaspoon         Salt, Kosher
  • 3/4 cups                 Semi-Sweet Dark Chocolate


  • 1 package each    Raspberries, and Blackberries (rinsed, and dried)
  • 6 each                    Sprigs of fresh Mint



First, start by adding the gelatin to the milk so it can soften for about 8 minutes and set aside. Next, pour the sugar, salt, and cream into a sauce pan and heat on medium low until the sugar dissolves. Once the sugar has dissolve in the cream, add the milk/gelatin mixture and heat until the gelatin melts but the mixture doesn’t boil, which will take about 5 minutes.

Remove from heat and separate the mixture into two bowls. In one of the separated mixtures, add the chocolate and mix until the chocolate has melted. In the second mixture, add 1 tablespoon of vanilla extract.

Pour 1/2 cup of the Chocolate mixture into glass containers and let it cool to set.

*PRO TIP- To rapidly set the chocolate layer, place the containers in the freezer on a leveled surface for about 15-20 minutes.

Once the mixture has set in the glass, ladle in the vanilla mixture on top of the chocholate panna cotta and let it set, which will take about 2 hours.

*PRO TIP- To make sure there are no messes, lightly press the ladle to the inside of the glass and pour the vanilla mixture in slowly to make sure nothing runs or mixes.

To serve, spoon in fresh berries (raspberries, blackberries) and add a fresh mint leaf as garnish and enjoy!


The PinterTest Kitchen: #Choctoberfest 2015 Sponsored By Imperial Sugar Plus Giveaway!


I am beyond excited today, because it is October 5…. and that means it is the first day of #Choctoberfest! 😀


#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes. What’s not to love?


Here’s what this event is all about!


#Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We’ll be using Imperial Sugar whenever we use sugar in our recipes this week, and can’t wait to share the sweetness with you!


You can find Imperial Sugar on Pinterest, Facebook, Instagram, and Twitter amongst other sites. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.


Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple – just click below to follow us on Pinterest. Here’s what you could win:

  • Chocolate Mint Essential Woman Omega Swirl and Chocolate Silk Greens from Barlean’s.
  • Hemp seed prize pack (hulled hemp seed, toasted hemp seed, hemp seed oil, and hemp protein powder) from Just Hemp Foods.
  • Divine Chocolate gift set (15 flavors of chocolate bars!) from Divine Chocolate.
  • Pure Chocolate Lovers Supreme gift box from Pearson Farm.


We also have a nonprofit sponsor this year – Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters.


Enter now to win the #Choctoberfest prize. Hurry, because we’re picking the winner on October 12 at 8:00 AM, so if you don’t sign up before then, you’ll miss your chance!


To enter, click the link right here=> a Rafflecopter giveaway







Hi everyone, I’m excited to let you know that I have entered the Del Real Foods Recipe Competition! I have entered two recipes into the competition:



I hope you could take a quick second to follow the link below to vote for either one of these recipes. The cool thing about it is, that they let you vote once per day! And to inspire you my friends to vote, if my recipe wins, I will randomly pick a group of up to 10 voters that I will cook the recipe for! So, please, share with all your friends through Facebook (use the hash tag #DRFRecipeChallenge), and vote as many times as you can! Any and ALL votes/help is sincerely appreciated!

Here is the link:


Al Pastor Stuffed Nachos

Prep time: 15 minutes; Cook time: 10 minutes; Serves 2

This is a straight forward recipe, with two side recipes that you need in order to complete this meal. Both recipes have been included below with easy instruction to feed you and your family relatively quickly. This recipe was created for Del Real Foods using three products from their long line of traditional Mexican foods.

Buen Provecho!

  • 3 each Del Real Foods© Al Pastor Pupusas
  • 1 cup Del Real Foods© Black Beans, strained and rinsed
  • 1/2 cup Citrus Crema (recipe below)
  • 1/4 cup Pickled Red onions (recipe below)
  • 1 ea Radish, thinly sliced, and soaked in ice water to stay crisp
  • 1 tbsp. Cilantro, rough chopped
  • 1/4 cup Roma Tomato, deseeded and diced
  • 1oz. Queso Añejo/Cotija
  •  Grape seed or Avocado Oil (As Needed)



  • 1 cup Sour Cream
  • 1/2 ea Lemon (grated zest, and reserve the juice)
  • 1 ea Lime (grated zest, and reserve the juice)
  • 1/4 ea Orange (grated zest, and reserve the juice)
  • 1 tsp Salt, Kosher
  • 1/2 tsp White Pepper, ground



  • In a non-conductive bowl, grate the zest of the lemon, lime, and 1/4 of an orange. Add in the sour cream, the juice of the grated citrus fruit and mix until fully combined together. Add salt and white pepper to taste. Once mixed, cover with plastic and place in fridge to let flavors marry.



  • 1/4 ea Red Onion, thinly sliced
  • 2 ea Limes, juiced
  • 1/4 cup Rice Vinegar
  • 1 tsp Salt, Kosher



  • Make this no more than 15 minutes before serving, as they will pickle quickly. Combine all ingredients in a non-conductive bowl, cover and place in the fridge until ready to serve.


 Al Pastor Stuffed Nachos2


  • In a small sauté pan, heat about 1-1 1/2 cup oil to 350°f. When the oil is hot enough, fry the pupusas one at a time until they are golden brown on both sides and strain excess oil on paper towels. In another pan, heat the molcajete salsa on low heat to reduce liquid by half before plating.
  • Layer the pupusas on top of each other with about 1/3c of black beans and some shaved/grated (microplane works best) Añejo cheese in between each layer. Then, with a serrated knife, cut the whole stack in quarters.
  • Place the reduced salsa on top of each stack, and around the plate.
  • Add the diced tomatoes, pickled red onions, then the radish on top and sporadically around the plate
  • Drizzle the citrus crema on top of the nachos, sprinkle the chopped cilantro on top, and shave some more cheese on top as the final garnish to your liking, and serve.

Al Pastor Stuffed Nachos3