Las Recetas

Chimichurri 10 min
Type
Sauce
Origin
Latin Fusion
Ingredients
  • ⅓ cup extra-virgin olive oil
  • 2 tbsp red wine vinegar
  • Fresh lime juice
  • 4-5 garlic cloves, minced
  • ½ tsp sea salt
  • ¼ tsp dried oregano
  • ¼ tsp smoked paprika
  • Fresh serrano pepper
  • ½ bunch fresh parsley, chopped
Method
Chop parsley, mince garlic and serrano. Combine with oil, vinegar, lime, salt, oregano, paprika. Stir well. Let sit 10 minutes before serving.
Remove serrano seeds for less heat. Add more lime if too basil-y. This is meant to taste like a chimichurri oil / salsa with a kick.
Beef Braise Bowl 4 hrs
Type
Main
Style
Carnitas-style braised rump roast
Ingredients
  • 2-3 lbs rump roast or chuck, cut into chunks
  • 1 large onion, diced
  • 5-6 garlic cloves, smashed
  • Juice of 2 fresh oranges
  • 1.5-2 cups beef broth
  • Splash of red wine vinegar
  • Beef tallow or avocado oil
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1.5 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
Bowl
  • Cooked white rice
  • Cooked beans (pinto or white)
  • Avocado
Method
  1. Season all sides of beef with salt, pepper, cumin, paprika, oregano
  2. Sear in hot tallow/oil, 3 min per side until deep brown. Set aside with juices
  3. Sauté onion 3 min, add garlic 1 min. Add OJ, vinegar, broth, reserved juices
  4. Nestle beef back in, cover. 300°F oven for 3.5-4 hours
  5. Pull beef, shred with forks. Reduce liquid 10-15 min until glossy. Toss beef back in
  6. Assemble: rice, beans, beef, avocado
Barbacoa Direction
Replace OJ with 2-3 chipotles in adobo + 2 tbsp tomato paste. Add 1 tsp ancho chili powder and 1 tsp garlic powder. Keep broth as main liquid. Same technique.
Chile Colorado 3.5 hrs
Type
Main
Style
Slow-braised red chile beef stew — Sonoran/Chihuahuan border classic
Beef
  • 3 lbs Wagyu chuck, boneless short rib, or beef cheek — cut in 1.5" cubes
  • Avocado oil for searing
  • Salt + black pepper
Chile sauce
  • 6 dried guajillo chiles — mild + fruity
  • 3 dried ancho chiles — sweet, raisin notes
  • 1-2 chiles de árbol — optional, for heat
  • 1 white onion, halved
  • 6 garlic cloves
  • 2 cups beef stock
  • 2 tsp Mexican oregano
  • 1 tsp ground cumin
  • Salt to taste
  • Lime to finish
Serve with
  • Warm flour or corn tortillas
  • Mexican rice
  • Refried or pinto beans
  • Avocado, cilantro, white onion, queso fresco, lime wedges
Method
  1. Toast chiles in dry pan 30 sec/side until fragrant. Stems + most seeds out
  2. Soak chiles in 2 cups boiling water + 1 cup beef stock, 20 min
  3. Sear beef HARD in Dutch oven, batches, generous salt. Set aside
  4. Sauté onion + garlic in beef fat 5 min
  5. Blend soaked chiles + soaking liquid + onion + garlic + cumin + oregano until silky smooth
  6. Strain through fine mesh sieve back into pot — don't skip this, gets rid of skin bits
  7. Return beef + remaining stock. Bring to simmer
  8. Braise covered at 300°F oven for 3 hours, or low stovetop simmer same time
  9. Uncover last 30 min to thicken if needed
  10. Finish with lime juice and salt to taste
Notes
The collagen in chuck/short rib/cheek melts into gelatin during the 3-hour braise — that's where the silky mouthfeel comes from. Premium tender cuts (NY strip, ribeye) are wasted here. Save the marbling cuts for this.
Source
Snake River Farms — Chile Colorado
Heirloom Tomato Salsa 15 min
Type
Salsa
Style
Fresh with charred peppers and smoky depth
Ingredients
  • 3-4 heirloom tomatoes, coarsely chopped
  • ½ white onion, charred and diced
  • 1-2 serrano peppers, charred and minced
  • 1-2 garlic cloves, minced fine
  • Handful of fresh cilantro, chopped
  • Juice of 1-2 limes
  • Pinch of cumin
  • Sea salt to taste
  • Splash of olive oil (optional)
Method
Char serrano and onion on cast iron until blistered. Dice onion, mince peppers. Coarsely chop tomatoes — keep chunky. Combine everything with garlic, cilantro, lime, cumin, salt. Toss gently. Let sit before serving.
Keep heirloom tomatoes fresh — they lose flavor when cooked. Char peppers and onion for smoky depth. For fully roasted salsa, use Roma tomatoes instead.
Cucumber Salad 15 min
Type
Side
Style
Bright and crunchy with ginger and serrano heat
Ingredients
  • 2-3 cucumbers, sliced thin
  • 1 serrano pepper, thinly sliced
  • 1 tsp fresh ginger, grated
  • 2-3 garlic cloves, thinly sliced
  • 2-3 tbsp organic rice vinegar
  • Sea salt to taste
  • Fresh cilantro, chopped
  • Squeeze of lime (optional)
Method
Slice cucumbers thin and salt them. Let sit 10 minutes, then pat dry. Toss with serrano, ginger, garlic, rice vinegar, cilantro. Finish with lime if desired.
Salting and draining cucumbers keeps salad crisp. A tiny pinch of sugar can balance the vinegar. Keeps well in fridge for a day.
Sesame-Ginger Carrots 10 min
Type
Side
Style
Quick glazed carrots for rice and beef bowls
Ingredients
  • 4-5 whole carrots, bias-cut
  • 1-2 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp coconut aminos
  • 1 tsp organic rice vinegar
  • Avocado oil or beef tallow
  • Sea salt to taste
Method
Heat oil in pan over medium-high. Sauté carrots 3-4 min until colored but with bite. Add garlic and ginger, stir 30 seconds. Splash in coconut aminos — let it sizzle and glaze. Kill heat, add rice vinegar, toss.
Adding coconut aminos in the hot pan caramelizes and coats the carrots. Rice vinegar at the end lifts the flavors. Great over rice with braised meat.
Almond Crusted Chicken Tenders 25 min
Type
Main
Style
Three-stage breaded, baked crispy — grain-free, seed oil-free
Chicken
  • 1-2 lbs chicken tenders or breast cut into strips
Station 1
  • ½ cup almond flour
  • ½ tsp sea salt
  • ½ tsp smoked paprika
  • ½ tsp black pepper
Station 2
  • 2 eggs, beaten
  • 2 tbsp water
Station 3
  • 1 cup roasted almonds, finely chopped
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • ¼ tsp dried oregano
For the Pan
  • Avocado oil (to brush baking rack)
  • Lime wedges for serving
Method
  1. Preheat oven to 425°F. Line baking sheet with parchment, place baking rack on top, brush rack with avocado oil
  2. Set up three shallow dishes: Station 1 (flour + salt + paprika + pepper), Station 2 (eggs + water), Station 3 (chopped almonds + garlic + onion + oregano)
  3. Pat chicken dry. Coat in almond flour, dip in egg wash, press firmly into chopped almonds on all sides
  4. Place on baking rack with space between each piece
  5. Bake 15-18 min until golden (165°F internal). Do not flip
  6. Rest 2-3 min, squeeze lime over top, serve
The three-stage breading (flour → egg → chopped almonds) gives the real crispy crunch. Using a baking rack keeps bottoms from getting soggy. Chop almonds by hand or pulse briefly — you want small pieces, not powder. Pairs great with chimichurri or heirloom tomato salsa for dipping.
Mom's Fresh Salsa 10 min
Type
Salsa
Style
Fresh tomatillo salsa verde
Ingredients
  • 8-10 tomatillos
  • 3 serranos
  • ¼ white onion
  • ¼ bunch cilantro
  • Salt to taste
  • Garlic salt (optional)
Method
Rinse all vegetables. Peel tomatillos and rinse them well. Throw everything in a blender. Add salt. Blend briefly — don't overdo it, better when a bit chunky. Season to taste.
Keep it chunky — over-blending kills the texture. Garlic salt adds a nice touch. Adjust serranos for heat.
Chilled Avocado Cucumber Soup 25 min
Type
Starter
Style
Refreshing, hydrating, anti-inflammatory
Ingredients
  • 2 ripe avocados
  • 1 small cucumber, peeled and chopped
  • 1 cup baby spinach
  • 1 tbsp olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp rice vinegar
  • 1 small garlic clove
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • ¾-1 cup cold water or coconut water
Method
Add everything to blender and blend until completely smooth. Slowly add cold water until soup reaches a silky, pourable consistency. Taste and adjust seasoning. Chill for 20 minutes before serving.
Use coconut water for extra hydration. Should be silky and pourable, not thick. Great recovery starter after travel or training.
Salmon & Tuna Poke Bowl 30 min
Type
Main
Style
Anti-inflammatory bowl with black forbidden rice and two sauces
Bowl
  • 1 cup dry black forbidden rice
  • 4 oz sushi-grade salmon
  • 4 oz sushi-grade tuna
  • Shredded carrots
  • Shelled edamame
  • Thinly sliced watermelon radish
  • Pickled ginger, cilantro, green onions
  • Black sesame seeds, microgreens (optional)
Avocado Drizzle
  • 1 ripe avocado
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1 tbsp water
  • ½ tsp sea salt
Ginger Tamari
  • 2 tbsp tamari
  • 1 tbsp lime juice
  • 1 tbsp rice vinegar
  • 1 tsp grated ginger
  • 1 tsp honey or maple syrup
  • 1 tbsp olive oil
Method
  1. Cook black rice per package, let cool slightly
  2. Blend avocado drizzle ingredients until smooth, add water for drizzle consistency
  3. Whisk ginger tamari ingredients together
  4. Dice salmon and tuna into small cubes
  5. Divide rice between bowls, arrange fish and toppings
  6. Drizzle both sauces, finish with sesame seeds or microgreens
Use sushi-grade fish only. Black rice adds fiber and minerals. Both sauces together give the perfect balance of creamy and savory. Great recovery meal — rich in omega-3s and protein.
Banh Mi Smash Burgers 20 min
Type
Main
Style
Crispy smash patties with Vietnamese-inspired toppings
Burgers
  • 8 oz 80/20 ground beef
  • 2 brioche buns
  • Avocado oil
  • Salt and black pepper
Sriracha Mayo
  • 3 tbsp avocado mayo (Primal Kitchen)
  • 1 tbsp sriracha
  • Squeeze of lime
Quick Pickled Cucumber
  • 1 cucumber, sliced thin
  • 2 tbsp rice vinegar (Marukan)
  • Pinch of salt
  • Touch of honey or maple syrup
Toppings
  • Pickled daikon and carrots
  • Sliced jalapeño
  • Fresh cilantro
Method
  1. Mix sriracha mayo ingredients, set aside
  2. Quick pickle cucumbers: toss with rice vinegar, salt, honey — let sit 10 min
  3. Divide beef into 4 balls (2 patties per burger for double-stack)
  4. Heat cast iron screaming hot with avocado oil
  5. Place ball on surface, smash hard with spatula within 30 seconds
  6. Season with salt and pepper
  7. Cook 2-3 min until edges are crispy and brown — don't touch it
  8. Flip, add cheese if desired, cook 1 min more
  9. Toast brioche buns
  10. Stack: bun, sriracha mayo, patties, pickled daikon & carrots, cucumber, jalapeño, cilantro, more mayo, top bun
Don't touch it after the smash — let it crust up. The crispy edges are everything. Two thin patties beat one thick one.
Fermented Arbol-Fresno Hot Sauce 4 days
Type
Hot Sauce
Style
Sriracha-inspired. 4-day ferment. Bright, tangy, medium heat.
Ingredients
  • 200g Fresno chiles, stemmed (seeds in)
  • 8 dried chiles de arbol, stems removed
  • 5 garlic cloves
  • Fine sea salt (2% of mash weight)
  • 3 tbsp Bragg's ACV (added after ferment)
  • 2 tbsp water if needed
What is the mash?
The blended mixture of chiles and garlic before it ferments. When you blend the Fresnos, arbols, and garlic into a chunky paste — that IS the mash. Think of it as a chunky salsa that ferments for 4 days before being finished into a smooth sauce.
What does 2% mean?
  • Put your jar on the scale and zero it out
  • Add the blended paste and check the weight
  • Multiply by 0.02 — that's your salt amount
  • Example: paste weighs 250g → add 5g of salt
Method
  1. Toast arbols in a dry pan 30–45 sec until fragrant. Cool
  2. Blend Fresnos, arbols, and garlic to a chunky paste — not smooth
  3. Weigh the mash, calculate 2% salt, mix in thoroughly
  4. Pack into a clean glass jar, press out air pockets, leave 1–2 inches headspace
  5. Cover loosely with a cloth. Room temp, out of sunlight. Stir once daily
  6. By day 2 you'll see bubbles — that's the ferment working
  7. Taste on day 3 — should smell tangy and bright, not rotten
  8. Day 4: blend smooth with ACV. The acid stops fermentation. Strain and refrigerate
Stopping fermentation
  • Vinegar method (recommended): Blend mash with ACV. Acid drops the pH and halts bacteria. Strain, refrigerate. Done.
  • Heat method: After blending and straining, simmer 5 min. Kills live cultures completely. More shelf-stable but loses some brightness.
Salt is critical: Don't eyeball it. Weigh it. Too little = bad bacteria risk. Too much = no fermentation.

Normal: Bubbling, tangy smell, slightly funky on day 3.
Not normal: Fuzzy mold, putrid smell. If so, toss and restart.

Shelf life: 2–3 months refrigerated.

For kids: Swap half the Fresnos for red bell pepper. Reduce or skip arbols.

Jar size: Use a wide-mouth mason jar (pint or quart). Needs room to stir and release gas.

Temperature: 65–75°F is ideal. Too cold = slow/stalled ferment. Too warm = too fast, off flavors.

Straining: Fine mesh for pourable sauce. Skip straining for chunky texture (more like sambal).

Sourcing: Fresnos at most grocery stores (look like red jalapeños). Arbols at Mexican markets or online.

Variations: Add 1–2 roasted red bell peppers for sweetness. A small carrot adds body. Mango or pineapple (2–3 tbsp) for fruit-forward heat.
Crispy Peruvian Chicken with Ají Verde 30 min
Type
Main
Style
Crispy skin chicken thigh with creamy green sauce and fresh corn salsa
Chicken
  • 1 chicken thigh, skin on boneless
  • 2 garlic cloves, grated
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • 2 tbsp soy sauce
  • Juice of ½ lime
  • 2 tbsp olive oil
  • 1 tbsp black pepper
  • Good pinch of salt
Ají Verde
  • 1 green chilli or jalapeño (jalapeño preferred, less spicy)
  • 1 spring onion, green parts only
  • 1 garlic clove
  • ½ cup cilantro
  • Small handful of mint
  • ½ avocado
  • ¼ cup greek yogurt
  • Zest and juice of ½ lime
  • 1 tbsp olive oil
  • Salt and pepper
Corn Salsa
  • 1 corn on the cob
  • Handful of cilantro
  • Spring onion, finely sliced — white parts only
  • 1 tbsp crumbled feta
  • Juice of ½ lime
  • 1 tbsp olive oil
  • Pinch of salt and pepper
Method
  1. Marinate: In a bowl, mix garlic, cumin, smoked paprika, oregano, soy sauce, olive oil, black pepper, salt. Rub all over the chicken thigh. Leave at least 20 min (or overnight)
  2. Ají verde: Add all ingredients to a blender, blend until smooth. Taste and adjust lime or salt
  3. Cook chicken: Heat pan with olive oil. Place chicken skin-side down, press flat with a protein press. Cook 8–10 min until skin is golden and crisp
  4. Flip and cook another 4–5 min, basting the chicken in the leftover marinade. Rest a few minutes before slicing
  5. Corn salsa: Char corn directly on stove flame. Cut kernels off, cook briefly in the chicken fat. Toss with cilantro, spring onion, lime juice, salt, pepper. Finish with feta
  6. Slice chicken, serve over ají verde, top with corn salsa
Crispy skin: Use a protein press or heavy pan to keep skin flat against the heat — 8–10 min without moving.

The move: Cook corn kernels in the chicken fat for extra flavor.

Make ahead: Ají verde keeps 3–4 days refrigerated.
Pickled Cucumber, Onion & Bell Pepper Salad 15 min + chill
Prep: 15 min
Chill: 30–60 min
Serves: 4–6

Ingredients

Vegetables
  • 2 large cucumbers, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced (optional, for color)
Pickling Dressing
  • ¾ cup white vinegar or apple cider vinegar
  • 2 tablespoons sugar (adjust to taste)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried dill or 1 tablespoon fresh dill
  • 1 tablespoon olive oil (optional)
  • 1 clove garlic, minced (optional)

Instructions

  1. Prepare Vegetables: Slice cucumbers, onion, and bell peppers thinly and place them in a large bowl.
  2. Make the Dressing: In a small bowl, whisk together vinegar, sugar, salt, black pepper, dill, olive oil, and garlic (if using).
  3. Combine: Pour the dressing over the vegetables and toss well so everything is coated.
  4. Marinate: Cover and refrigerate for 30–60 minutes so the flavors absorb.
  5. Serve: Toss again before serving. Serve chilled for the best flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. The vegetables will continue to pickle and develop more flavor.

Tips

  • Use English or Persian cucumbers for fewer seeds and extra crunch
  • Add cherry tomatoes for color and sweetness
  • Sprinkle with sesame seeds or fresh parsley before serving

via @mediterreneandiet

Ballerina Farm Sourdough Bread 30 min + 6 hrs rise
Active: 30 min
Rise: 4–6 hrs + overnight
Bake: 40–45 min
Makes: 1 loaf

Ingredients

  • 100 g active sourdough starter (fed and bubbly)
  • 350 g warm water
  • 500 g bread flour (or strong all-purpose flour)
  • 10 g salt

Instructions

  1. Mix the dough: In a large bowl, mix starter + water until cloudy. Add flour and mix until no dry bits remain. Cover and rest 30–60 minutes (autolyse).
  2. Add salt: Sprinkle salt over the dough. Mix by hand (squeeze and fold) until fully incorporated.
  3. Bulk fermentation: Cover and let rise 4–6 hours at room temp. Every 30–45 minutes for the first 2 hours, do a stretch and fold: pull one side of dough up and fold over itself, repeat all sides.
  4. Shape: Turn dough onto a lightly floured surface. Shape into a round or oval loaf. Let rest 20–30 minutes, then tighten shape again.
  5. Final proof: Either room temp for 1–2 hours, or overnight in the fridge for 8–14 hours (best flavor + easier scoring).
  6. Bake: Preheat oven to 450°F (230°C) with a Dutch oven inside. Place dough on parchment paper, score the top. Bake 20 minutes covered, then 20–25 minutes uncovered until deep golden brown.

Tips

  • Use a well-fed starter — this matters a lot
  • Don’t over-proof (loaf should still have structure)
  • Score deeply for that rustic “ear”
  • Let cool at least 1 hour before slicing

Inspired by Ballerina Farm / Hannah Neeleman