Recipes | Amor Salsita

Welcome to the Amor Salsita Recipe Playground!

Ready to turn your kitchen into a flavor fiesta? Dive into our collection of mouthwatering recipes that let you experience the magic of Amor Salsita salsas in every bite. Whether you're a seasoned chef or a kitchen newbie, our recipes are designed to be as fun as they are delicious. So grab your apron, get your salsa on, and let’s cook up some unforgettable meals together!

Here’s how to get the full Amor Salsita experience :

Read & Savor

Start by exploring our recipes and get excited about the possibilities. Each recipe is crafted to highlight the unique, zesty flavors of our salsas. Take your time, soak in the details, and imagine the tasty adventure ahead.

Cook & Create

Gather your ingredients and follow our step-by-step instructions. Let the vibrant colors and aromas inspire your culinary creativity. Remember, cooking with Amor Salsita salsas is all about having fun and experimenting with flavors.

Taste & Enjoy

Once your dish is ready, take a moment to savor the result. Feel the love and passion in every bite as you enjoy the rich, authentic taste of our salsas. Share your creation with family and friends, or even share your masterpiece on social media!

Chicken Enchiladas

Ingredients:

2 cups shredded cooked chicken
1 cup shredded cheese (cheddar or Mexican blend)
8 corn tortillas
1 cup Salsa Roja
1 cup Tomatillo Salsa
1 cup sour cream
1 tablespoon chopped cilantro (optional)

Instructions:

Preheat the oven to 375°F (190°C).
Warm the tortillas in the microwave to make them pliable.
Spread a small amount of red salsa in the bottom of a baking dish.
Fill each tortilla with shredded chicken and a little cheese, then roll up and place seam-side down in the baking dish.
Pour the red salsa over half of the enchiladas and the green salsa over the other half.
Sprinkle the remaining cheese on top.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Serve with sour cream and chopped cilantro.

Tacos Al Pastor

Ingredients:

1 lb pork shoulder, thinly sliced
1/2 cup Salsa Roja
1/2 cup Tomatillo Salsa
1 pineapple, sliced
1 onion, chopped
1 tablespoon olive oil
8-10 small corn tortillas
Fresh cilantro, chopped
Lime wedges

Instructions:

Marinate the pork in red salsa for at least 1 hour.
Heat olive oil in a pan over medium-high heat and cook the marinated pork until fully cooked.
Warm the tortillas in a separate pan.
Assemble the tacos by placing some pork on each tortilla, topped with pineapple slices, chopped onion, cilantro, and a squeeze of lime.
Serve with ANY salsita on the side.

Chilaquiles

Ingredients:

8 corn tortillas, cut into wedges
1 cup Salsa Roja
1 cup Tomatillo Salsa
1/2 cup crumbled queso fresco
1/4 cup sour cream
2 eggs
1 avocado, sliced
Fresh cilantro, chopped

Instructions:

Preheat the oven to 350°F (175°C).
Bake the tortilla wedges until crispy, about 10-15 minutes.
In a large skillet, heat the red salsa and green salsa separately.
Divide the tortilla chips into two portions and mix one portion with red salsa and the other with green salsa.
Fry the eggs sunny-side up.
Serve the chilaquiles on a plate, topped with crumbled queso fresco, sour cream, avocado slices, and a fried egg.
Garnish with chopped cilantro.