This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #RediscoverLaMorena #VivaLaMorena #CollectiveBias
As a native San Diegan, I grew up eating Mexican food and as an adult, I’m obsessed with trying new flavors from South of the border. Just like there are different regional foods in the United States, there are just as many differences in regional Mexican cooking. This Summer, LA MORENA® is helping to empower people all over the world to rediscover themselves, in ways such as: in the things they enjoy doing or what is important to them.
Win exciting prizes from LA MORENA® that will help you discover new places!
#VivaLaMorenaSweepstakes(7/19 to 8/23)
Tasting new flavorful foods is important to me, as it’s the only way for me to expand beyond my comfort zone, and to improve as a foodie. I love traveling to different parts of Mexico to discover to flavors or ways of cooking but often find myself in Old Town San Diego, a State Park, for local inspiration.
Old Town is colorful and dynamic, from rich spicy scents wafting in the air, to live music playing in the succulent studded courtyard. Every time I leave Old Town, I always feel inspired to try out new recipes in my own kitchen. Coming soon! Check out where LA MORENA® is taking me this summer on Instagram!
This Summer, I have created two different dip recipes using the traditional flavors of LA MORENA® with some regional Mexican ingredients. Both are perfect for entertaining and may even inspire conversation!
The first dip uses LA MORENA® Sliced Jalapeños and black beans to make a tangy spicy dip that is addicting and delicious. Black beans are found everywhere in Mexico, but favored in the South Pacific Coast in the highlands of Oaxaca, Guerrero and Chiapas. The second recipe I created uses the smoky spicy heat of LA MORENA® Chipotle Peppers in Adobo and sweet potatoes in a creative hummus dip. Sweet potatoes are often found in the Yucatan peninsula in Mexico as they are deeply rooted in Mayan food with influences from Cuba and other Caribbean islands.
I love shopping at Food 4 Less because they have a great selection of Latino Foods. I found LA MORENA® Sliced Jalapeños and LA MORENA® Chipotle Peppers in Adobo in the ‘Latino Foods’ aisle. As the leader in the chiles and peppers category, LA MORENA® has been providing US consumers with the highest quality products made in the style and with the taste of the authentic Mexican home and traditional recipes for over 35 years.
Due of their respected history, I know LA MORENA® makes authentic chiles and peppers, I know my recipes will be a flavor success — even when trying out new recipes or ways of cooking!
Sweet & Spicy Jalapeño Black Bean Dip
This easy to prepare dip uses the spicy tangy LA MORENA® Sliced Jalapeños, and pairs well with the zesty lime juice and sweet tamarind paste. If you can’t find tamarind, substitute out with honey. This crowd pleaser has a fun spicy kick and is great to enjoy on a hot summer’s night with friends.
You Will Need:
- 1 15 oz can black beans drained and rinsed
- 5-6 cherry tomatoes
- scrapings from 2 tamarind pods, OR 1 tablespoon honey
- 1 clove of garlic
- juice from 2 limes squeezed
- 1/2 cup packed LA MORENA® Sliced Jalapeños (28oz)
- 1 -2 tablespoon of LA MORENA® Sliced Jalapeños liquid from can
How to Prepare:
(If using tamarind) Crack tamarind pod shell off and remove any fibers. Using a knife, carefully scrape the brown gooey sweet flesh off the seeds from the pod. You should be able to get a full tablespoon of tamarind from two pods.
Add drained beans, tomatoes, garlic, lime juice, tamarind/or honey and LA MORENA® Sliced Jalapeños and reserved liquid to a food processor. Process until smooth.
Top with cilantro if desired. Serve with tortilla chips or hearty crackers.
Make in advance and serve chilled for a party, or store in an airtight container for up to 5 days in the refrigerator.
Chipotle Pepper & Adobo Sweet Potato Hummus
You will Need:
- 2 medium sweet potatoes, peeled and cut into chunks
- 2 tablespoons olive oil
- 14 oz can chickpeas, drained & rinsed
- juice from one large lemon
- 1 tbsp lemon juice, fresh – save the rind for zesting!
- 2 garlic clove, large
- 2 tablespoons of LA MORENA® Chipotle Peppers in Adobo (28oz)
- 1 tsp salt
How to Prepare:
In a small saucepan, add sweet potato and water just enough to cover. Bring to a boil, reduce heat to low and cook for 5-7 minutes or until fork tender.
In a food processor, add the cooked sweet potato, olive oil, chickpeas, lemon juice, garlic cloves, salt and LA MORENA® Chipotle Peppers in Adobo. Process until smooth. Stop to taste and decide what consistency you like best.
Transfer to a serving bowl, drizzle with extra olive oil (if desired) and top with lemon zest.Serve with whole grain pita chips, tortilla chips and sturdy veggies like carrots, radishes, cucumbers, etc.
Make in advance and serve chilled for a party, or store in an airtight container for up to 5 days in the refrigerator.
