Antojitos: The Incredible Ultimate Recipe for 5 Amazing Treats

Why You’ll Love These Antojitos

• Authentic Flavors: Each antojito showcases the bold and vibrant flavors of Mexican cuisine.
• Variety of Textures: From crispy quesadillas to tender tamales, each treat offers a different texture, ensuring every bite is satisfying.
• Perfect for Sharing: These snacks are great for gatherings, parties, or a fun family meal.
• Customizable: Feel free to swap fillings or toppings based on your preferences.
• Simple to Make: With straightforward steps, these antojitos come together quickly and easily.

Ingredients

For Tacos de Carnitas:

• Corn tortillas
• Shredded carnitas
• Diced onions
• Chopped cilantro
• Lime wedges

For Tamales:

• Masa harina
• Baking powder
• Lard
• Chicken broth
• Soaked corn husks
• Shredded chicken
• Salsa verde

For Quesadillas:

• Flour tortillas
• Shredded cheese
• Oil for frying

For Elotes:

• Ears of corn
• Mayonnaise
• Crumbled cotija cheese
• Lime juice
• Chili powder

For Chiles Rellenos:

• Poblano peppers
• Shredded cheese
• Eggs
• Flour for coating
• Oil for frying

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Tacos de Carnitas:

1. Warm the Tortillas: Heat the corn tortillas on a griddle until pliable.
2. Fill the Tacos: Add a generous amount of shredded carnitas to each tortilla.
3. Top with Fresh Ingredients: Add diced onions and chopped cilantro for a fresh crunch.
4. Serve with Lime: Serve with lime wedges on the side for a zesty finish.

Tamales:

1. Make the Masa: In a large bowl, mix masa harina, baking powder, and lard until fluffy.
2. Add Chicken Broth: Gradually add chicken broth to the mixture until it forms a dough.
3. Prepare Corn Husks: Spread a layer of masa on soaked corn husks.
4. Add Filling: Place a spoonful of shredded chicken and salsa verde in the center.
5. Fold and Seal: Fold the sides and ends of the husk, sealing the filling inside.
6. Steam: Steam the tamales in a large pot for about 1 hour or until the masa is firm and cooked through.

Quesadillas:

1. Heat the Skillet: Place a skillet over medium heat and add a small amount of oil.
2. Assemble the Quesadilla: Place a tortilla in the skillet and sprinkle shredded cheese on one half.
3. Fold and Cook: Fold the tortilla in half and cook until golden brown on both sides, flipping as needed.
4. Serve Warm: Repeat with remaining tortillas and serve warm.

Elotes:

1. Grill the Corn: Grill the ears of corn until charred, about 10-15 minutes.
2. Spread Mayo: Spread a generous amount of mayonnaise over the grilled corn.
3. Add Cotija: Sprinkle crumbled cotija cheese on top.
4. Finish with Lime and Chili Powder: Add a squeeze of lime juice and chili powder to taste.

Chiles Rellenos:

1. Roast the Peppers: Roast the poblano peppers over an open flame or in the oven until the skin is charred.
2. Peel and Seed: Peel off the charred skin and remove the seeds from the peppers.
3. Stuff the Peppers: Fill each pepper with shredded cheese.
4. Prepare for Frying: Whisk the eggs and dip the stuffed peppers in flour.
5. Fry the Peppers: Fry the peppers in hot oil until golden brown and crispy.

Servings and Timing

• Prep Time: 30 minutes
• Cook Time: 45-60 minutes (depending on which antojitos you’re making)
• Total Time: 1 hour 15 minutes
• Servings: 12-15 antojitos (depending on serving sizes)
• Calories: Varies by type but generally around 200-400 kcal per antojito

Variations

1. Meat Options: Swap carnitas for shredded beef, chicken, or fish in tacos and tamales.
2. Cheese Choices: Use different cheeses like Monterey Jack or Oaxaca cheese for quesadillas and chiles rellenos.
3. Vegetarian Versions: For a vegetarian option, replace the meat in tamales and tacos with beans, cheese, or sautéed vegetables.
4. Spicy: Add sliced jalapeños or use spicy salsa verde to kick up the heat in your dishes.

Storage/Reheating

• Storage: Store leftover antojitos in an airtight container in the fridge for up to 2-3 days.
• Reheating: Reheat in the oven, on the stovetop, or in the microwave, depending on the dish. Tamales are best reheated in the steamer to retain moisture.

FAQs

1. Can I make the tamales ahead of time?

Yes, tamales can be made ahead of time and stored in the refrigerator for 2-3 days or frozen for up to 3 months. Reheat by steaming them before serving.

2. Can I bake the quesadillas instead of frying them?

Yes, you can bake quesadillas in the oven at 350°F for 10-12 minutes or until golden and crispy, instead of frying them.

3. Can I use a different type of cheese for chiles rellenos?

Yes! You can use other cheeses like cheddar, Monterey Jack, or mozzarella for stuffing the peppers.

4. How can I make these antojitos spicier?

Add chili powder, jalapeños, or hot sauce to the tacos, tamales, or quesadillas to amp up the heat.

5. Can I use store-bought tortillas?

Yes, store-bought tortillas can be used for all recipes, though fresh homemade tortillas will add extra flavor to your antojitos.

6. How do I make the tamales easier to prepare?

You can buy pre-made masa harina and pre-soaked corn husks to simplify the process. Additionally, consider using a tamale steamer to speed up the steaming process.

7. Can I freeze the fried chiles rellenos?

Yes, you can freeze fried chiles rellenos. Allow them to cool completely, then freeze them on a baking sheet before transferring to a freezer-safe bag. Reheat in the oven when ready to serve.

8. Can I substitute chicken for another protein in tamales?

Yes! You can substitute chicken with beef, or even vegetables for a vegetarian option.

9. How do I know when the elotes are cooked properly?

The corn should be charred on the outside and tender on the inside. If using a grill, you can rotate the ears of corn to ensure an even char.

10. Can I make these antojitos gluten-free?

Yes, many of the antojitos are naturally gluten-free, such as tacos de carnitas (use corn tortillas) and elotes. For tamales, make sure to use gluten-free masa harina, and for quesadillas, opt for gluten-free tortillas.

Conclusion

Antojitos are the ultimate Mexican comfort food, offering a variety of flavors, textures, and satisfying components. Whether you’re craving the crispy delight of a quesadilla, the warmth of tamales, or the juicy sweetness of elotes, this collection of recipes brings the heart of Mexico straight to your table. Perfect for sharing with family or friends, these antojitos are sure to be a hit at any gathering. Enjoy these delicious treats, and don’t forget to add your own personal touch!

Antojitos: The Incredible Ultimate Recipe for 5 Amazing Treats

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• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 45-60 minutes
• Total Time: 1 hour 15 minutes
• Yield: undefined
• Category: Main, Snack
• Method: Frying, Steaming, Grilling
• Cuisine: Mexican

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Description

Antojitos are a collection of delicious Mexican street food snacks, perfect for gatherings or a flavorful meal. This recipe covers Tacos de Carnitas, Tamales, Quesadillas, Elotes, and Chiles Rellenos, offering a variety of textures and bold flavors.

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Ingredients

For Tacos de Carnitas: Corn tortillas, shredded carnitas, diced onions, chopped cilantro, lime wedges

For Tamales: Masa harina, baking powder, lard, chicken broth, soaked corn husks, shredded chicken, salsa verde

For Quesadillas: Flour tortillas, shredded cheese, oil for frying

For Elotes: Ears of corn, mayonnaise, crumbled cotija cheese, lime juice, chili powder

For Chiles Rellenos: Poblano peppers, shredded cheese, eggs, flour for coating, oil for frying

Cook Mode Prevent your screen from going dark

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Instructions

1. Tacos de Carnitas:
   1. Warm the corn tortillas on a griddle until pliable.
   2. Add shredded carnitas to each tortilla, top with diced onions and chopped cilantro.
   3. Serve with lime wedges on the side.
2. Tamales:
   1. Mix masa harina, baking powder, and lard until fluffy. Gradually add chicken broth to form a dough.
   2. Spread masa on soaked corn husks, add shredded chicken and salsa verde in the center, and fold the husks to seal the filling.
   3. Steam for 1 hour or until the masa is firm and cooked through.
3. Quesadillas:
   1. Heat a skillet over medium heat and add oil.
   2. Place a tortilla in the skillet, sprinkle shredded cheese on one half, fold, and cook until golden brown on both sides.
   3. Repeat with remaining tortillas and serve warm.
4. Elotes:
   1. Grill the corn for 10-15 minutes until charred.
   2. Spread mayonnaise over the grilled corn, then sprinkle crumbled cotija cheese on top.
   3. Finish with lime juice and chili powder.
5. Chiles Rellenos:
   1. Roast poblano peppers until charred, then peel off the skin and remove the seeds.
   2. Stuff the peppers with shredded cheese.
   3. Dip in flour, then fry in hot oil until golden brown and crispy.

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Notes

Customize fillings in tacos and tamales based on your preferences, such as shredded beef, pork, or vegetables.

For extra spice, add chili powder, jalapeños, or hot sauce to your dishes.

Use gluten-free tortillas for a gluten-free option.

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Nutrition

• Serving Size: 1 antojito
• Calories: 200-400 kcal (varies by type)
• Sugar: Varies
• Sodium: Varies
• Fat: Varies
• Saturated Fat: Varies
• Unsaturated Fat: Varies
• Trans Fat: Varies
• Carbohydrates: Varies
• Fiber: Varies
• Protein: Varies
• Cholesterol: Varies