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plato de comida

Recipes

Recipes Made with Heart
At La Morenita Meat Market, we believe food brings people together. That’s why we’re sharing easy, flavorful recipes inspired by the ingredients and traditions you know and love. Whether you’re preparing a family favorite or trying something new, you’ll find ideas here to help you bring delicious meals to the table — straight from our store to your kitchen.

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coctail de camaron

Shrimp Cocktail

Origin: Mexico
Description: A refreshing and tangy shrimp cocktail made with cooked shrimp, tomato sauce, lime juice, avocado, onion, cilantro, and hot sauce. Perfect as a snack or appetizer.

Serves: 4–5 people
Ingredients from La Morenita: 

  • 1 lb shrimp, peeled and deveined

  • 1/4 cup ketchup

  • 1 cup Clamato juice (or tomato juice with lime)

  • Juice of 2 limes

  • 1/4 cup chopped cilantro

  • 1/4 cup finely chopped onion

  • 1/2 cup diced tomato

  • 1/2 cup diced cucumber

  • Hot sauce to taste

  • Salt

  • 1 avocado, diced

Preparation:

  1. Boil shrimp in salted water until pink. Chill.

  2. In a bowl, mix ketchup, Clamato, lime juice, hot sauce, and salt.

  3. Add onion, tomato, cucumber, cilantro, and shrimp.

  4. Chill for 30 minutes.

  5. Serve with avocado and crackers or tostadas.

pozole rojo

Red Pozole

Origin: Mexico
Description: A hearty traditional stew made with pork, hominy corn, and red chiles, topped with cabbage, radishes, lime, and oregano.

Serves: 6–8 people
Ingredients from La Morenita: 

  • 2 lbs pork shoulder (or mix of pork cuts)

  • 1 lb white hominy (canned or pre-cooked)

  • 4 dried guajillo chiles

  • 2 dried ancho chiles

  • 1/2 onion

  • 4 garlic cloves

  • Salt to taste

  • Water

Toppings:

  • Shredded lettuce or cabbage

  • Diced onion

  • Radishes, sliced

  • Dried oregano

  • Lime wedges

  • Tostadas or tortilla chips

Preparation:

  1. If using dried hominy, soak overnight and cook until tender. If canned, rinse and set aside.

  2. In a large pot, boil pork shoulder with onion, garlic, salt, and water until tender (about 1.5 hours).

  3. Remove pork, shred, and reserve the broth.

  4. Toast guajillo and ancho chiles, then soak them in hot water until soft. Blend with garlic and a bit of broth.

  5. Strain the chile sauce into the reserved broth.

  6. Add shredded pork and hominy back into the pot. Simmer for 30 minutes.

  7. Serve hot with toppings.

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tacos dorados y flautas

Tacos Dorados 

Origin: Mexico
Description: Crispy golden tacos filled with shredded chicken or beef, topped with lettuce, crema, cheese, and salsa.

Serves: 4–6 people
Ingredients from La Morenita: 

  • 2 cups cooked, shredded chicken (or mashed potatoes)

  • 12 corn tortillas

  • Toothpicks

  • Oil for frying

Toppings:

  • Shredded lettuce

  • Queso fresco

  • Mexican crema

  • Salsa

  • Avocado slices

Preparation:

  1. Warm tortillas to make pliable.

  2. Place chicken or potato filling in each, roll tightly, and secure with toothpicks.

  3. Fry in hot oil until crispy and golden.

  4. Drain on paper towels.

  5. Serve topped with lettuce, cheese, crema, salsa, and avocado.

empanadas

Empanadas de Carne

Origin: Latin America (varies by country)
Description: Flaky pastry pockets filled with seasoned ground beef, onions, bell peppers, and olives. Ideal for lunch or a snack.

Serves: 4–5 people

Ingredients from La Morenita: 

  • 1/2 lb ground beef

  • 1/2 onion, finely chopped

  • 1 small tomato, chopped

  • 1 garlic clove, minced

  • 1/4 tsp cumin

  • 1/4 tsp paprika or achiote

  • Salt and pepper

  • Chopped parsley or cilantro (optional)

  • Empanada dough discs

  • Oil for frying or baking

Preparation:

  1. Cook beef with onion, garlic, tomato, and spices until well browned. Add herbs if desired.

  2. Let filling cool.

  3. Fill empanada discs with meat mixture, fold, and seal.

  4. Fry until golden or bake at 375°F until cooked through.

  5. Serve with dipping sauce or lime wedges.

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tamales

Guatemalan Tamales (Tamales Colorados)

Origin: Guatemala
Description: Traditional Guatemalan tamales made with corn masa and a rich tomato-chile sauce, filled with pork or chicken, wrapped in banana leaves.

Serves: 6–8 people
Ingredients from La Morenita: 

  • 2 lbs pork shoulder or chicken, cut into chunks

  • 4 cups masa (prepared corn dough)

  • 1/2 cup lard or vegetable shortening

  • 2 bell peppers, sliced into strips

  • 1/2 cup olives

  • 1/2 cup raisins (optional)

  • 2 tomatoes

  • 2 dried guajillo chiles

  • 2 garlic cloves

  • 1 small onion

  • Banana leaves (cleaned and cut into squares)

  • String to tie tamales

  • Salt and pepper to taste

Preparation:

  1. Boil pork or chicken with salt until cooked; shred and set aside.

  2. Blend tomatoes, guajillo chiles, garlic, and onion to create a sauce. Cook it with seasoning.

  3. Mix masa with lard until smooth. Add salt to taste.

  4. On each banana leaf, spread masa, add meat, sauce, a strip of bell pepper, olive, and optional raisin.

  5. Fold and tie securely.

  6. Steam tamales for 1.5 to 2 hours.

  7. Serve hot with a slice of lime.

pabellon criollo

Pabellón Criollo

Origin: Venezuela
Description: A savory combo of shredded beef, black beans, white rice, and sweet fried plantains.

Serves: 4 people
Ingredients from La Morenita: 

  • 2 cups shredded beef (carne mechada)

  • 2 cups white rice, cooked

  • 1.5 cups black beans (cooked and seasoned)

  • 2 ripe plantains, sliced

  • Oil for frying

  • Salt to taste

Preparation:

  1. Fry ripe plantain slices until golden and sweet. Set aside.

  2. Heat up shredded beef and season to taste.

  3. Reheat black beans with a bit of garlic and oil.

  4. Serve rice in the center, beef on one side, beans on the other, and fried plantains on top or alongside.

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