This dish is one of our family favorite comfort foods. The layers of flavor build from the spice blends to the sofrito to the savory aromatics.

Arroz Con Pollo (Spanish for chicken and rice) is a one-pan traditional Latin-American dish full of culture and history.

As with so many classic recipes there is much debate about its origin. No question it shares many similarities to Spanish Paella but this dish also has roots in the Caribbean. While traveling I’ve enjoyed versions of this chicken & rice comfort food in Cuba, Puerto Rico, and Haiti. All delicious!

The recipe that I’m going to share will most resemble the Puerto Rican profile with a few influences from the other islands.

Arroz Con Pollo Components

Let’s break this recipe down into components as follows:

• Achiote Oil (made from Annatto Seeds)
• Sofrito (made from peppers, onions, garlic & culantro leaves)
• Adobo Seasoning
• Sazon Seasoning
• Chicken (we use bone-in, skin-on thighs and legs)
• Rice (medium grain is best)
• Cooking liquid (chicken broth is best)
• Aromatics (we added pigeon peas, green peas, and Spanish olives)

Don’t let the number of components deter you from making this dish. There are a few short cuts if needed that we’ll walk through.

Achiote Oil

Achiote Oil is made by gently heating annatto seeds in olive oil. The result is a gorgeous crimson colored oil that has a slightly sweet peppery flavor.

Shortcut – you can purchase premade Achiote Oil at specialty markets or online. However it is so simple to make and we’ll use those annatto seeds for the Sazon Seasoning as well.

Sofrito

Sofrito is a flavor base of herbs and aromatics used in Latin cooking, much like a French mirepoix or the Cajun holy trinity. This Simple Sofrito Recipe consists of peppers, onions, garlic, culantro leaves, olive oil and salt.

Shortcut – Premade Sofrito can be found on most grocery store shelves. But trust me – it’s hard to beat the fresh flavor of homemade for this key component.

Adobo & Sazon Seasoning Blends

You’ve likely noticed both of these seasoning blends on the grocery store shelves in the Latin/Mexican sections. Adobo and Sazon are widely used in Latin, Mexican and Caribbean cooking. The ingredients are similar but different and neither are hot and spicy, just full of spice flavor.

As I’ve said before, making your own seasoning blends at home is a great way to use ingredients you likely have on hand. And you can exclude ingredients you don’t want or need. Bye, bye MSG! Click on the links below for the exact measurements.

Adobo Seasoning contains: garlic powder, turmeric, oregano, cumin, salt and black pepper.
Sazon Seasoning contains: garlic powder, oregano, coriander, cumin, ground annatto seeds, and salt.

Shortcut – as mentioned above, Adobo and Sazon seasonings are readily available on the shelves in most grocery stores. Just be mindful of the added MSG and sodium.

Chicken

For this Latin Chicken & Rice recipe I prefer skin-on, bone-in chicken thighs and legs. And more specifically I am a HUGE fan of Springer Mountain Farms chicken.

Springer Mountain Farms is located an hour north of us, in the foothills of the Blue Ridge Mountains. Their chickens are raised on a hormone, antibiotic and pesticide-free diet. Their PLUS line of products is 100% American-grown, non-GMO verified, vegetarian and gluten free. The best part is the juicy delicious flavor. And no, I was not paid to say this. I just love this product!

Rice

Medium Grain White Rice is the best choice for this recipe. It’s moist and tender and slightly sticky. Long grain would be too dry in this recipe and short grain, which is typically used for making sushi is too sticky. I was able to locate medium grain rice at my local market and it’s readily available online. Here’s a quick reference guide to rice if you’re interested.

Cooking Liquid

Another way to infuse flavor into this rice based dish is to use chicken broth instead of water to cook the rice. Homemade Chicken Broth is so nutritious and easy to make. I freeze two-cup containers to have on hand.

Aromatics

In addition to the achiote oil, the sofrito, the adobo seasoned chicken, and the sazon seasoning….there’s another way to bring extra flavor to this classic dish. That’s through aromatics.

• For this recipe I added pigeon peas which are actually a kind of bean and the key ingredient in Arroz Con Gandules.
• I also added green Spanish olives and green peas.
• At the end I garnished the dish with fresh cilantro and diced red pepper for a bright look and flavor pop.

The Cooking Process

Prepare the Achiote Oil, Sofrito, Adobo & Sazon Seasoning Blends.

Liberally season the chicken pieces with Adobo Seasoning. Render the pork fat in a heavy bottom shallow pot or caldero, then pan brown the chicken pieces over medium heat until deep golden brown on both sides.

Remove browned chicken pieces and reserve. Discard all but 1 tablespoon of oil.

Add 3 Tablespoons of achiote oil. Saute 1/2 cup Sofrito in oil for 5-7 minutes until vegetables are tender.

Add 2 1/2 cups of medium grain rice that has been triple rinsed to remove excess starch. Toast rice for 3 minutes, which yields a rich slightly nutty flavor.

Return chicken pieces to toasted rice. Add drained pigeon peas if using. Pour in 3 cups chicken broth, 2 bay leaves and sprinkle with 2 teaspoons of Sazon seasoning.

Bring to a boil and simmer until the broth has reduced to just below the rice level. Then cover the pan, reduce the heat to low and continue to simmer for about 20 – 25 minutes until the rice is tender. Remove from heat. Adjust seasoning to taste.

Add green peas, Spanish olives and diced red sweet pepper. Cover again and allow to sit for 5 minutes. Garnish with fresh cilantro leaves.

Latin Chicken & Rice is a wonderful Sunday Supper, comfort food dish, family-gathering kind of meal. You can just taste the rich history in every bite.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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How To Make Latin Chicken & Rice (Arroz Con Pollo)

Arroz Con Pollo (Spanish for chicken and rice) is a one-pan traditional Latin-American dish full of culture and history.

Course Entree

Cuisine Latin-American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 2 pounds skin-on, bone-in chicken thighs & legs about 8 pieces
• 1/3 cup Adobo Seasoning Blend see recipe link in post
• 1/4 cup salt pork or diced bacon pieces
• 3 Tablespoons Achiote Oil see recipe link in post
• 1/2 cup Sofrito see recipe link in post
• 2 1/2 cups medium grain white rice triple rinsed
• 3 cups chicken broth
• 1 cup canned pigeon peas drained
• 2 teaspoons Sazon Seasoning Blend see recipe link in post
• 2 bay leaves
• 1 cup frozen peas thawed
• 1/2 cup Spanish olives
• 1/4 cup red sweet pepper diced
• 1 handful fresh cilantro leaves

Instructions

• If making from scratch, prepare Achiote Oil, Sofrito, Adobo and Sazon Seasoning Blends.
  
• Liberally season chicken pieces with adobo seasoning.
  
• In a large heavy bottomed shallow pot or caldero, render pork fat over medium heat. Remove cooked pork pieces. Pan brown chicken pieces in batches until deep golden brown on both sides. Remove and reserve. Pour off all but about 1 Tablespoon of oil from pan.
  
• Add 3 Tablespoons of achiote oil to pan. Saute the sofrito for 5-7 minutes until the vegetables are tender. Add the rinsed rice to the pan and toast, stirring frequently for about 3-5 minutes just until the rice starts to turn color.
  
• Return the browned chicken pieces to the pan, along with the pigeon peas and bay leaves. Sprinkle with 2 teaspoons of sazon seasoning. Add 3 cups of chicken broth. Bring to a boil and allow to simmer until liquid is reduced to just below rice level. Reduce the heat to low and cover with tight fitting lid or aluminum foil. Simmer for 20 – 25 minutes or until rice is tender. Remove from heat and adjust seasoning to taste.
  
• Stir in olives, green peas, and chopped sweet red pepper. Cover and allow to sit for 5 minutes. Garnish with fresh cilantro.
  

The post How To Make Latin Chicken & Rice (Arroz Con Pollo) appeared first on Lemony Thyme.

Sazón, which means seasoning in Spanish, is a staple in Latin cooking. When added to soups, stews, and rice dishes it brings a beautiful yellow color.

Sure, I could have gone to my local market headed down the International Foods isle and found the familiar yellow and orange box of Sazon packets.

However in this case, I had all the necessary ingredients already on hand!

Including Achiote (Annatto Seeds).

When I set out to make Arroz Con Pollo last week there were a few key ingredients I needed to purchase. Annatto Seed was one of them. This classic Latin Chicken & Rice recipe begins with an Achiote Oil that is infused with these vibrant seeds.

How beautiful is this isle of dried peppers and whole spices?! If you’ve seen an isle similar to this at your local Hispanic Market, there’s a good chance you can find Annatto Seed. It’s also readily available online.

I have a coffee grinder dedicated to spices. If it can turn whole cinnamon sticks or nutmeg seeds into powder, it can definitely handle annatto seeds.

Sazon Seasoning contains: garlic powder, oregano, coriander, cumin, ground annatto seeds, and salt. Note the store bought version will likely contain MSG, not something I’m a fan of. You can also control the sodium levels when you make homemade blends.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Homemade Sazon Seasoning Blend

Sazon, which means seasoning in Spanish, is a staple in Latin cooking. When added to soups, stews, and rice dishes it brings a beautiful yellow color.

Course Spices

Prep Time 5 minutes minutes

Ingredients

• 1 Tablespoon ground coriander
• 1 Tablespoon ground cumin
• 1 Tablespoon garlic powder
• 1 Tablespoon ground annatto seed
• 2 teaspoons dried oregano
• 1 teaspoon salt

Instructions

• Combine all ingredients. Store in a jar with a tight fitting lid.

The post Homemade Sazon Seasoning Blend appeared first on Lemony Thyme.

This all-purpose blend is a delicious way to season meats, vegetables, soups and stews. You’ll find this spice blend is a key ingredient in many Latin, Mexican, and Caribbean recipes.

You’ve likely seen it on the grocery store shelves in the Latin/Mexican section.

Making your own seasoning blends are a great way to use ingredients you likely already have on hand. Did you know most ground spices lose the majority of their flavor within a year? When’s the last time you cleaned out your spice cabinet? Hmmm, might be time for me to tackle that too!

So use up those spices by making time-saving blends instead of buying another jar.

This particular flavor enhancer can be sprinkled directly onto meat or vegetables as a dry rub before grilling or roasting. Sprinkled directly into soups and stews. It’s also fantastic when used to make a marinade with lemon juice and olive oil.

Adobo Seasoning contains: garlic powder, turmeric, oregano, cumin, salt and black pepper. It’s a key ingredient in Arroz Con Pollo (Latin Chicken & Rice). It’s not to be confused with Adobo Sauce which is a spicy pepper and tomato based sauce that’s big on flavor!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Homemade Adobo Seasoning Blend

Make a batch of Homemade Adobo Seasoning Blend to have on hand. This all-purpose blend a delicious way to season meats, vegetables, soups and stews.

Course Spices

Prep Time 5 minutes minutes

Ingredients

• 2 Tablespoons garlic powder
• 1 1/2 Tablespoons salt
• 1 Tablespoon dried oregano
• 1 Tablespoon turmeric
• 1 teaspoon ground cumin
• 1 teaspoon black pepper

Instructions

• Combine all ingredients. Store in a jar with a tight fitting lid.

The post Easy Homemade Adobo Seasoning Blend appeared first on Lemony Thyme.

The annatto seeds can be ground into a powder, made into a paste or used to infuse oil.

Because of its gorgeous crimson color, annatto seeds can be used as a food coloring or dye with color ranging from yellow to deep orange.

When infused in oil, the annatto seeds lend a slightly sweet peppery taste. It’s a common ingredient in yellow rice dishes and can be a substitute for saffron. Achiote Oil is wonderful when incorporated into marinades.

Making Achiote Oil

• Gently simmer annatto seeds in olive oil (do not over heat)
• Strain and discard the seeds from the oil
• Store in a jar with a tight fitting lid at room temperature for 5 days or up to 2 weeks in the refrigerator

Achiote Oil is commonly used to flavor Latin-American rice dishes, such as Arroz Con Pollo. I’m looking forward to incorporating it into pastas and baked goods. The color is gorgeous!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Achiote Oil (made from Annatto Seeds)

Achiote Oil has a slightly sweet peppery taste. It's a common ingredient in yellow rice dishes and can be a substitute for saffron.

Cook Time 5 minutes minutes

Ingredients

• 1/2 cup olive oil can substitute vegetable oil
• 2 Tablespoons annatto seeds

Instructions

• Gently warm the annatto seeds in olive oil over medium heat just until the seeds begin to bubble, about 5 minutes. Remove from heat and allow to cool. Strain and discard seeds. Store the oil in covered jar for up to 5 days.

  DO NOT OVER HEAT THE OIL. It will spoil and turn bitter.

Notes

Do not substitute ground annatto seeds to make the oil.

The post Easy Achiote Oil (made from Annatto Seeds) appeared first on Lemony Thyme.

Sofrito is a flavor base of herbs and aromatics used in Latin cooking, much like a French mirepoix or the Cajun holy trinity. While there are many versions of Sofrito, this recipe most resembles one found in Puerto Rican cooking also known as recaito.

Sofrito is the foundation for dishes like Arrow Con Pollo (Latin Chicken & Rice), soups, stews and braises. Simply stirred into white rice will elevate the flavors. It’s great to have on hand to enhance the flavor of so many dishes.

Sofrito Ingredients

Culantro

The one ingredient that is sometimes difficult to locate is Culantro. Culantro is an herb, similar in taste to cilantro but quite different in appearance. Culantro leaves are long with ruffled edges. It has a deeper more pungent flavor than cilantro. It also holds up much better when cooked.

I have no problem locating it at our International market. Or you can try an Asian market under the name of ngo gai (Vietnamese). If you can’t locate culantro, fresh cilantro is your best substitute but double the volume called for in the recipe.

Peppers

For the peppers, I use green bell pepper and cubanelle peppers. Aji dulces (sweet peppers found in Latin-America) are also a common ingredient.

Onions & Garlic

I used both red onion and white onion, as well as garlic cloves.

The Process

Rough chop the ingredients then add to a food processor or high-powered blender. Blend until mostly smooth.

When ready to use, Sofrito is typically sauteed in oil to begin the recipe. You can store Sofrito in the refrigerator for up to a week or freeze it for up to 6 months.

Sofrito Variations

As mentioned above, a sofrito is to Latin cooking what a mirepoix is to French cooking or the holy trinity is to Cajun or Creole cooking. There is also a Spanish sofrito which also contains peppers and onions, but also includes tomatoes or tomato paste, as well as paprika.

Mastering a Simple Sofrito Recipe opens the doors to a wonderful array of recipes!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Simple Sofrito Recipe

Sofrito is a flavor base of aromatics used in Latin cooking, much like a French mirepoix or the Cajun holy trinity.

Cuisine Latin-American

Prep Time 10 minutes minutes

Ingredients

• 1 medium white onion large dice
• 1 small red onion large dice
• 1 green bell pepper large dice
• 2 cubanelle peppers large dice
• 6 cloves garlic
• 6 culantro leaves
• 1 Tablespoons olive oil
• 1/2 teaspoon salt

Instructions

• Combine all ingredients in a food processor or blender. Blend until mostly smooth. Store in refrigerator for up to 1 week or in freezer for up to 6 months.

The post Simple Sofrito Recipe appeared first on Lemony Thyme.

If you love Chicken Enchiladas like we do, this casserole version is a time saver without sacrificing one ounce of flavor.

This week’s College Cooking recipe is a great weeknight meal. It comes together pretty quickly and it’s just as good leftover the next day.

If you’re looking to feed a game-day crowd, this casserole style is perfect for that too!

The Enchiladas Ingredients

• Enchiladas Sauce – Homemade is always better, but you can sub your favorite jar variety.
• Tortillas – I used 7″ flour tortillas, but you can use any size you like.
• Chicken – Rotisserie chicken is a nice shortcut. You can count on it being moist and super flavorful! However, you can cook chicken breasts in a crockpot or instant pot as well.
• Beans – I used refried beans in this casserole but you can use black beans or pinto beans.
• Peppers – To give this dish it’s classic Mexican taste, add mild diced chiles, jalapeno, or poblano peppers. Or use them all for great bold flavor.
• Corn – I love using fire roasted corn, but frozen or even canned works fine in this recipe.
• Cheese – Don’t skimp on the shredded cheese. Monterey Jack, Cheddar, Pepperjack all work great in enchiladas.
• Extras – I had salsa on hand and fresh cilantro so I included both. I served the casserole with extra cheese, sliced avocado, fresh cilantro and sour cream.

Recipe Tips

• Here’s a link to our Homemade Enchiladas Sauce Recipe with step-by-step instructions.
• When removing the chicken meat from a rotisserie chicken, it’s much easier to do while it’s still warm.
• Fire roasted corn & poblanos is easy to do with either a gas stove or on a grill. Check out this recipe for tips on removing the blackened skins from the poblanos.
• If using refried beans, microwave them for a minute to soften them before mixing with remaining ingredients.
• Feel free to add more or less of your favorite ingredients. This recipe allows for substitutions and don’t forget the toppings!

The Casserole Assembly

• Prepare your enchiladas sauce
• Dice your cooked chicken and combine with remaining ingredients
• Put a thin layer of sauce in the bottom of a 9×13 baking dish
• Top with a layer of flour tortillas, then a layer of the chicken mixture, then a layer of sauce
• Repeat two more times (3-layers total)
• Finish with a layer of shredded cheese
• Bake at 350 degrees F. for 30 minutes or until casserole begins to bubble around edges.
• Allow to rest for 5 minutes before cutting.

There’s a reason the word ‘casserole’ is in the title of this recipe. Because casseroles equal comfort food and this one definitely qualifies!

If you make this recipe, please drop me a comment below! I’d love to see pictures too! Tag me on social media @LemonyThyme on Instagram, TikTok and Facebook! Use the hashtag #collegecooking .

All my best,
xo Libby

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Loaded Easy Chicken Enchiladas Casserole

Loaded Easy Chicken Enchiladas Casserole has all of your favorite ingredients layered into a delicious crowd-pleasing comfort food dish.

Course Entree

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

For the Enchiladas Sauce

• 3 Tablespoons canola or avocado oil
• 1 Tablespoon flour
• 1/4 cup chili powder
• 2 cups chicken broth
• 10 ounces tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon salt

For the Casserole

• 16 7" Flour Tortillas
• 3-4 cups cooked chicken diced 1 – 4 lb. rotisserie chicken
• 2 1/2 cups shredded cheese (Monterey Jack, Cheddar and/or Pepperjack)
• 2 ears corn on the cob, roasted kernels removed or 1 cup frozen corn kernels
• 1 15 ounce can refried beans
• 1 4 ounce can mild green chiles
• 2 poblano peppers, roasted skins removed diced
• 1/2 cup enchiladas sauce see above
• 1/2 cup fresh cilantro leaves chopped
• 1/2 cup salsa optional

For the Toppings

• sour cream
• sliced avocado or guacamole
• fresh cilantro
• shredded cheese

Instructions

For the Enchiladas Sauce

• In a medium saucepan heat oil over medium heat, add flour, smoothing and stirring with a wooden spoon.
• Cook for 1 minute, then add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Whisk to combine.
• Bring to a boil, reduce heat to low and cook for 15 minutes, stirring occasionally.

For the Casserole

• Preheat oven to 350° F.
• In a large bowl, combine cooked diced chicken, 2 cups of shredded cheese, and remaining casserole ingredients.
• Spread a thin layer of prepared enchiladas sauce in bottom of 9×13 casserole dish. Top with layer of tortillas, 1/3 of chicken mixture, a thin layer of enchiladas sauce. Repeat two more times. Then finish with final layer of tortillas, thin layer of sauce and top with 1/2 cup shredded cheese.
• Bake for 30 minutes or until edges begin to bubble. Allow to rest for 5 minutes before serving. Serve with optional toppings above.

The post Loaded Easy Chicken Enchiladas Casserole appeared first on Lemony Thyme.

You know the kind even your manly man will eat. But packed full of nutrients without extra calories. 

Because let’s face it, most of us don’t need empty calories and are perfectly happy as long as we’re satisfied.  This chili is definitely satisfying.

Building the Chili Flavor

The sweet potato is the star ingredient as it balances the chili seasonings so well. 

Because I was making this chili to share the love with one my work family members, I kept the heat out of it and instead focused on flavor.  Chili powder, ground oregano, garlic powder, and cumin will never let you down.

I also fire roasted the corn and poblano peppers, adding a little smoky flavor to the chili.

If you want to stretch this Turkey & Sweet Potato Southwest Chili a little farther, double the quantity of veggies & diced tomatoes and season accordingly.  In addition to the sweet potatoes, I added carrots, onions, red bell & poblano peppers, zucchini, corn, diced tomatoes and black beans.

I hope you’ll give this dish a try and as always I welcome and enjoy your feedback.

Recipe inspiration.  My Healthy Choices lunch buddy shared a new favorite dish, which was baked sweet potato topped with taco seasoned ground turkey and salsa.  It was delicious and has been lingering in my mind ever since.

We are so ready for chili season and have a collection of recipes for your enjoyment.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Turkey & Sweet Potato Southwest Chili

My motivation for this Heart Healthy Turkey & Sweet Potato Southwest Chili was to deliver a flavor packed hearty chili.

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 1 lb. lean ground turkey cooked and drained
• 2 small sweet potatoes peeled & cubed (about 2 cups)
• 2 Tbl. olive oil divided
• 1 carrot peeled and sliced
• 1 med. onion diced
• 1 red bell pepper optional
• 1 poblano pepper fire roasted, skins removed
• 1 zucchini diced
• 2 ears corn on the cob or 1 cup frozen
• 1 28- ounce diced tomatoes
• 1 4.5- ounce can diced mild green chiles
• 1 14- ounce can black beans drained & rinsed
• 2 Tbl. chili powder
• 1 Tbl. dried oregano
• 1 Tbl. garlic powder
• 1 Tbl. cumin
• 1 tsp. salt
• cayenne pepper optional

Instructions

• Preheat oven to 350 degrees.
• Spread diced sweet potatoes on a cooking spray coated baking sheet. Bake for 15 -20 minutes or until just tender.
• Meanwhile in a Dutch oven, add 1 Tbl. olive oil and brown ground turkey. Remove from pan and reserve. Add additional 1 Tbl. of olive oil and diced onion and carrot to pot. Saute until onion is tender. Add in remaining veggies and tomatoes, chiles, black beans and seasoning and bring to a gentle simmer; cook for 10 minutes.
• Add cooked sweet potatoes and ground turkey to the pot; heat through. Adjust seasoning to taste.
• Serve with favorite toppings, such as shredded cheddar cheese, sour cream, cilantro.

Notes

Seasoning chili should be done according to taste. Adding gradually as the dish builds is how we arrive at the right balance.

The post Heart Healthy Turkey & Sweet Potato Southwest Chili appeared first on Lemony Thyme.

I absolutely love these tacos.  Simple and delicious. 

Flame roasted corn tortillas, shredded pork, sliced avocado, diced red onion, crumbled queso fresco cheese, and a spoonful or two of this fabulous Chimichurri Sauce.

I was completely happy using a pair of tongs and flame roasting the corn tortillas over my gas stove burner.  Not that I don’t love a deep fried tortilla, but this Healthy Choice gave me all I needed. 

Also, we actually cooked this Boston Butt Roast in our crock pot and you know what that means, melt in your mouth goodness. 

I think for Carnitas the pulled pork needs a ‘crisping’ step, which likely calls for a dip in hot oil.  I resisted the urge :)

So instead of Carnitas, we have Shredded Pork Tacos {with Chimichurri Sauce}. 

Full of flavor.  And I mean full. 

The pork was seasoned wonderfully and the Chimichurri Sauce is a flavor explosion.

Are you a Chimichurri fan like me? Check out our Steak & Potato Dinner Salad with Chimichurri Sauce. It’s a hearty delicious and healthy meal!

How do you use leftover pulled pork? Your feedback is so important to me (and keeps me seriously motivated). Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

xo Libby

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Shredded Pork Tacos {with Chimichurri Sauce}

Flame roasted corn tortillas, shredded pork, sliced avocado, diced red onion, crumbled queso fresco cheese, and a spoonful or two of this fabulous Chimichurri Sauce.

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 8 corn tortillas
• 2 cups shredded cooked pork
• 1 avocado
• 1/2 cup queso fresco crumbling cheese
• 1/4 cup finely diced red onion
• 1/2 cup Chimichurri Sauce see recipe link in post
• fresh cilantro leaves for garnish

Instructions

• Warm corn tortillas over an open flame or in a skillet. Layer each tortilla with warm shredded pork, sliced avocado, crumbled queso fresco cheese, a sprinkle of diced red onion, and a spoonful or two of Chimichurri Sauce. Garnish with fresh cilantro leaves.

The post Shredded Pork Tacos {with Chimichurri Sauce} appeared first on Lemony Thyme.

We’ve taken classic Mexican street corn and cut it off the cob. Because scooping corn chips through creamy fresh grilled corn that’s bursting with chili and lime flavors …is FUN!!

Each week our local Farmers Market blossoms with new fresh produce and gorgeous flowers. The first week was beets, carrots, cucumbers, broccolini, and peaches.

By the second week we added potatoes, green beans, and sweet corn on the cob.

We bought and grilled more corn than we could eat, it came down to Corn Chowder or a nice crisp flavorful corn dip. With the temps in the 90s, this dip recipe was born and you’ll love it.

I took all the same flavor profiles that you would slather on corn on the cob to make Elote. Elote, also known as Mexican street corn, means corncob or ‘ear of corn’ in Spanish and is traditionally served slathered with a mixture of mayonnaise, crema, cilantro, chili powder, garlic, lime juice and crumbled Cotija cheese.

For our this recipe I also added fine diced jalapeño and green onion. I served this dip at room temperature but it’s delicious oven warmed as well.

I’m certain my family is silently cheering right now. Witnessing me eat an ear of corn is not a pretty sight! Let’s just say I’m enthusiastic in my approach and committed until the end. So this Mexican Street Corn Dip has now become a family favorite. It sings of summer with fresh bright flavors like chili and lime, and delivers a delicious creamy corn crunch!

I’d love for you to comment below. Don’t forget to follow us @LemonyThyme on Instagram and Facebook!

All my best,
xo Libby

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Mexican Street Corn Dip

This Mexican Street Corn Dip has now become a family favorite. It sings of summer with fresh bright flavors like chili and lime, and delivers a delicious creamy corn crunch!

Course Appetizer

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Ingredients

• 4 ears corn on the cob shucked and grilled until lightly charred
• 1/4 cup mayonnaise
• 2 Tablespoons crema or sour cream
• 1/4 cup Cotija Mexican crumbling cheese
• 1 lime juiced
• 1 handful fresh cilantro leaves rough chopped
• 1 small jalapeño fine diced
• 1 clove garlic minced
• 1 scallion thinly sliced
• 1/2 teaspoon chili powder (we used Tajin chili lime seasoning) or more to taste
• salt & pepper taste
• fresh cilantro & cotjita cheese for garnish

Instructions

• Grill corn on the cob until lightly charred. Remove kernels from the cobs. Whisk together remaining ingredient, add in corn kernels and stir until well combined. Adjust seasoning to taste. Sprinkle with fresh cilantro and crumbled Cotija cheese for garnish. Serve at room temperature with favorite chips or crackers. To serve warm, place in a greased oven proof dish and bake at 325° F. for 15 minutes.

The post Fresh Mexican Street Corn Dip You’ll Love appeared first on Lemony Thyme.

Cinco de Mayo is right around the corner.  I’ve bundled up some of our most popular Mexican inspired recipes for your viewing pleasure.  Enjoy!!

~ APPETIZERS & COCKTAILS~

~ Fire Roasted Tomatillo Guacamole ~

~ Margarita Granita ~

~ Sweet Corn Tamale Cakes ~

~ Fresh Veggie Nachos ~

~ Blackberry Margarita ~

~ Jalapeno Pulled Pork Loaded Nachos ~

~ Margarita Ceviche ~

~ Homemade Flour Tortillas ~

~ Beef, Bean & Cheese Nachos with Jalapenos ~

~ Black Bean Puree ~

~ Chipotle Salsa ~

~ Queso Fundido with Fire Roasted Poblano Peppers ~

~ Fire Roasted Corn & Poblano Salsa ~

~ Fresh Tomato Salsa ~

~ Summer Thyme Sangria with Watermelon & Rosemary ~

~ Salsa Verdes ~

~ 7-Layer Mexican Dip ~

~ Cheesy Beef Enchiladas Dip ~

~ Homemade Queso Dip with Tater Tots ~

~ Jalapeno Infused Margarita ~

~ SOUPS, SALADS & SIDES ~

~ Pozole Rojo ~

~ Mexican Chicken Soup ~

~ Chicken Enchiladas Soup ~

~ Chicken Tortilla Soup ~

 ~ White Chicken Chili {with Fire Roasted Poblano Peppers} ~

~ Black Bean Chili ~

~ Chicken Salad with Avocado & Cilantro ~

~ Cilantro Lime Rice ~

~ Mexican Green Bean & Potato Salad ~

~ Mexican Street Corn ~

~ Restaurant Style Mexican Rice ~

~ Pozole Verde ~

~ MAIN DISHES ~

~ Chicken Enchiladas with Red Sauce ~

~ Crab Stuffed Chile Rellenos ~

~ Fish Taco Bowls ~

~ Chicken Enchiladas Verdes ~

~ Mexican Tamale Pie ~

~ Flat Iron Steak Fajitas ~

~ Stuffed Poblano Peppers ~

~ Shredded Pork Tacos with Chimichurri Sauce ~

~ Carne Asada Beef over Jalapeno Cheese Grits ~

~ Buffalo Chicken Taquitos ~

~ Healthy Southwest Burrito Bowl ~

~ Farmers Market Aztec Casserole ~

~ BREAKFAST ~

~ Huevos Rancheros ~

~ Mexican Breakfast with Pulled Pork & Eggs ~

~ Spicy Shrimp & Spinach Quesadilla ~

~ Fire Roasted Tomatillo Guacamole & Eggs ~

~ Southwest Vegetarian Tacos ~

~ Salted Caramel {Ancho Chili} Mocha Latte ~

~ Chicken Chilaquiles {with Fried Eggs} ~

~ Savory Egg Stuffed Poblano Peppers ~

~ Loaded Chicken Burrito Bowl ~

Check back often as we’ll continue to add new recipes to our Cinco de Mayo Recipe Round Up.

The post Cinco de Mayo Recipe Round Up appeared first on Lemony Thyme.