A Bite of Aguascalientes: A Collection of Traditional Antojitos Recipes

Welcome to a collection of traditional antojitos recipes from the state of Aguascalientes, Mexico. These easy-to-follow recipes showcase the delicious and well-known treats that are enjoyed across the country. From protein-rich pinole and tacos to the historic mole, these recipes offer a taste of the staple grain and traditional ingredients that are used in Aguascalientes' cuisine.

From breakfast to dinner, these recipes include something for every meal, including pinole atole, tacos deliciosos, jocoque tacos, mineros tacos, corn peneques, enchiladas, a bean pie, chiles rellenos, guacamole, pozole, mole. Whether you're looking for a comforting breakfast or a hearty dinner, these recipes will transport your taste buds to the heart of Aguascalientes.

Atole Pinole

Pinole de atole is a traditional Mexican breakfast dish made from pinole, which is a pre-Columbian food made from ground, toasted, and sweetened corn. Atole is a traditional Mexican hot beverage typically made from masa (corn dough), water or milk, and sweeteners like sugar, cinnamon, and vanilla. Pinole de atole is made by mixing pinole with atole to make a thicker consistency that can be sweet or savory. It is usually served in the morning and is a comforting dish. It is a popular dish in the indigenous style, especially in the state of Aguascalientes.

Ingredients:

1 kg white corn
3/4 kg sugar
25 g cinnamon powder
1 liter of milk

Instructions

Toast the corn on a griddle; grind it until it becomes pinole. Bring the milk to a boil and gradually add the pinole. Stir with a wooden spoon constantly. Add sugar, cinnamon powder, and water until it becomes atole. When it comes to a boil (twice), remove it from the heat. yields six servings.

Tacos deliciosos

Tacos deliciosos is a taco dish with an egg, tomato, and serrano chile filling. They are traditionally prepared by frying the filled tacos, covering them with cream and cheese, and baking them. The name "deliciosos" means "delicious" in Spanish, indicating that these tacos are particularly tasty and satisfying. These Tacos Deliciosos are a variation of traditional tacos and can be found in Mexican cuisine, commonly in the state of Aguascalientes.

Ingredients:

12 tortillas
1/4 kg tomatoes
1/4 liter of cream
6 serrano chiles
4 garlic
3 eggs
1/2 onion
oil
grated cheese
chopped lettuce
salt and pepper, to taste

Instructions

Roast tomatoes and chiles, and blend with onions and garlic. Fry in two tablespoons of oil. When thickened, add salt, pepper, and raw scrambled eggs. Stir constantly. Fry the tortillas on one side only (they should be soft); arrange them in a refractory container, add the egg preparation, and roll them up. Coat with the cream previously whipped with salt and pepper. Add cheese and bake in the oven to brown. Serve with finely chopped lettuce. yields six servings.

Jocoque tacos

Jocoque tacos are a type of traditional Mexican dish made with jocoque, a type of cultured Mexican sour cream that is thicker and tangier than regular sour cream. It's a popular garnish in Mexican cuisine. Jocoque tacos typically consist of tacos filled with eggs, which are then topped with strips of poblano chiles and jocoque and garnished with thin slices of avocado. Some recipes also include other ingredients such as meat, cheese, or vegetables. They are a popular dish in Mexican cuisine.

Ingredients:

20 tortillas
1/2 liter of thick jocoque (jaggery)
6 poblano peppers
3 eggs
3 tomatoes
1 avocado
1 medium onion
butter
salt and pepper, to taste

Instructions

Roast and clean the chiles. Cut them into slices, and fry them in lard; add the previously roasted and ground tomatoes. Season with salt and boil for a while, add the onion, and cut into slices; let dry. Remove from the heat and season the scrambled eggs with salt and pepper. Lightly fry the tortillas in hot lard, but don't let them brown. Fill them with the prepared slices, roll them up like tacos, and put them in a container that won't melt. Cover with the jocoque and garnish with thin avocado slices. yields 10 servings.

Tacos mineros

Tacos mineros are a type of taco that came from the mining areas of Mexico. They are typically filled with a variety of meats, such as beef, pork, or chicken, as well as potatoes and other vegetables. They are often served with a tomato and chili sauce and garnished with cilantro and onions. Some variations also include cheese and beans. People in many parts of Mexico like to eat them because they are a traditional Mexican dish.

Ingredients:

20 large tortillas
1/2 kg ground pork
1/2 kg white beans (kidney beans)
500 g potatoes
300 g tomatoes
50 g chopped bacon
2 cups tomato sauce with oregano
4 cloves garlic
2 bay leaves
1 onion, finely chopped
1 large onion
1 lettuce, finely chopped
1 sprig of epazote
chiles güeritos ball of vinegar
oil
salt, to taste

Instructions

Cook the beans with half of the chopped onion, two cloves of garlic, bacon, epazote, and salt, bacon, epazote, and salt; grind. Cook the ground beef with the rest of the onion, garlic, and bay leaf. peel and grind the previously cooked potatoes. Fry in hot oil the tomatoes and chiles (chopped), the beans, the potatoes, and the meat. Stir and add a little bean broth; leave on low heat and stir until a paste is obtained. Fill the tortillas with a little of the previous preparation; make the tacos; fry them in oil until golden brown; place them on a platter; and garnish with chopped lettuce. Top with tomato sauce, oregano, and chopped onion. yields 10 servings.

Peneques in green sauce

Peneques are a type of fried dough that is commonly found in Mexican cuisine. They are made from a dough made of wheat flour, water, and yeast, which is then deep-fried until golden brown. Peneques are often served as a sweet treat and can be topped with powdered sugar or cinnamon. They can also be filled with sweet or savory fillings, such as sweetened condensed milk or refried beans.

Ingredients:

1 kg dough
1/2 kg chorizo
1/2 kg green tomatoes
2 cups of cooked beans
1 medium onion
1 clove garlic
1 fresh cheese, grated
cilantro, enough
serrano chiles, to taste
cumin, enough
lard for frying
salt

Instructions

Prepare small peneques with the dough, the size of a quarter of a normal tortilla. Put the beans in the middle that had been ground with chorizo, re-fried in lard with cumin, and cooked down until they were a paste. Fold the tortilla to the center and also to the corners and tighten it so that the filling does not escape when the peneques are cooked in the skillet. Put them in the boiling sauce; when they soften, serve them. To prepare the sauce, cook the tomatoes with the serrano chiles, grind them with onion, garlic, and cilantro, and add salt; fry in lard until a light sauce is obtained. yields 8 servings.

Enchiladas verdes

Enchiladas verdes are a type of enchilada that is traditionally made with green salsa (made from tomatillos and green chilies) and filled with a variety of ingredients such as chicken, cheese, or beans. They are then rolled and baked or fried. They are a popular dish in Mexican cuisine.

Ingredients:

1kg small tortillas
1/2 kg beef
250 g grated aged cheese
10 poblano peppers
1/4 liter of cream
oil
salt, to taste

Instructions

Cook the meat with salt and enough water. Roast, peel, and grind the chiles with cream and half the cheese; fry. Lightly fry the tortillas in hot oil, dip them in the sauce, and fill them with shredded meat. Wrap in taco wrappers and place in a refractory container. Bake with the remaining sauce and grated cheese on top. yields six servings.

Mexican bean pie

Pastel de frijol is a traditional Mexican dish made with bean paste. The bean paste is usually made from black beans or pinto beans, which are mashed and combined with cheese, spices, and other ingredients to create a thick and flavorful filling. This filling is then wrapped in pastry dough and baked until golden brown. It can be served as an appetizer or as a side dish.

Ingredients:

20 tortillas
200 g grated aged cheese
2 cups of cooked beans, ground and refried beans
6 pasillo chiles
4 jalapeño peppers in strips
4 pieces of chorizo
2 garlic cloves
oil
milk
ground and refried
bread crumbs

Instructions

Cut the tortillas in half and fry them lightly. Prepare a sauce with pasilla chiles soaked in milk; blend with milk and garlic and fry until thickened. Grease a doughnut pan and sprinkle with bread crumbs. Place successive layers of tortillas previously covered with sauce, beans, grated cheese, jalapeño peppers, and crumbled fried chorizo. Bake for twenty minutes (170 Celsius). yields six servings.

Chiles rellenos

Chiles rellenos are a traditional Mexican dish made by stuffing roasted poblano peppers with a variety of fillings, such as cheese, meat, or vegetables. The stuffed peppers are then coated in a batter made from eggs and flour and fried until golden brown. They are usually served with a tomato-based sauce and garnished with cheese, sour cream, or avocado. They can be prepared either in a traditional way or in a non-traditional way where the pepper isn't fried but rather baked.

Ingredients:

1/2 kg beef, pork, or chicken
1/4 kg chopped tomato
1/4 liter of cream
20 chopped raisins
10 chopped olives
10 chopped almonds
6 poblano peppers, roasted and cleaned
1/2 onion, chopped
1 tablespoon vinegar

Instructions

Cook the meat with garlic, onion, salt, and enough water; chop it finely. Sauté onions in hot oil; add tomato and vinegar and fry a little. Stir in the meat, olives, raisins, and almonds, season, and remove from heat. Fill the chiles with the previous preparation; place them on a platter and cover them with cream; serve. yields six servings.

Chiles rellenos campiranos

Campirano chiles rellenos are a variation of the traditional chiles rellenos. It is a recipe from the rural area of Mexico, also known as the "campo" which means countryside. This recipe is characterized by being a bit more rustic, hearty, and flavorful. The recipe usually includes a meat-based filling, such as beef or pork, mixed with vegetables like tomato, onion, and chilies. They can also include a combination of different cheeses and are often served with a tomato-based sauce. Also, unlike traditional chile rellenos, chile rellenos campirano are not dipped in batter and fried. Instead, they are roasted, which gives them a more roasted and smoky taste.

Ingredients:

6 green poblano peppers
1/4 kg chorizo
300 g cheese
200 g shredded cheese
1 large cup of cooked beans
2 tomatoes
2 cloves garlic
2 peppers
1 large onion
1 clove
cumin

Instructions

Roast and let the chiles rest; peel them and stuff them with cheese; set aside. Slice the onion into moons and fry in a little fat, then add the crumbled chorizo. Add the blended tomatoes with garlic, cloves, peppers, and cumin. Add the ground beans and cook until the stew thickens. Place the stuffed chiles in a pan over low heat and cover with the bean stew; top with grated cheese and cream; cover for two minutes until the cheese melts; serve with rice. yields six servings.

Queso fundido ranchero style

Queso fundido estilo ranchero is a twist on the classic Mexican dish queso fundido. It is a dish made with melted cheese and is typically served as an appetizer. The "estilo ranchero" version of this dish is a hearty and flavorful variation made with a blend of different Mexican cheeses, such as Chihuahua, Oaxaca, or Asadero, and it can include ingredients like chorizo, diced tomatoes, onions, and jalapenos. The cheese is melted and poured over the ingredients in a skillet or casserole dish and can be eaten with tortillas, chips, or bread. It's a popular dish in Mexico and is often served at parties, family gatherings, or as a starter in restaurants.

Ingredients:

600 g grilled cheese
250 g fried and crumbled chorizo sausage
oil
salt and ground pepper, to taste

Instructions

Grease an earthenware casserole with oil, and heat over medium heat. Cut the cheese into small pieces and put them in the casserole. When they are about to melt, add chorizo. Season with salt and pepper; stir so that the stew does not stick. After fifteen minutes, remove from the heat and serve immediately with tortillas. yields six servings.

Red Pozole Aguascalientes style

Pozole rojo estilo Aguascalientes is a variation of the traditional Mexican dish called pozole. Pozole is a traditional pre-Columbian soup or stew made from hominy, pork, and chiles. The "estilo Aguascalientes" version of this dish is a hearty and flavorful variation made with red chili broth, pork shoulder, and hominy.

The dish is traditionally garnished with cabbage, radishes, lime, and dried oregano and is often served with a side of tostadas, avocado, and chilies, as well as a variety of salsas. Pozole rojo estilo Aguascalientes is a popular dish in the Mexican state of Aguascalientes. It is often served at parties, family gatherings, and local restaurants.

Ingredients:

2 kg pork meat (pork head or bone and solid meat)
1 1/2 kg special corn for pozole
5 cloves of garlic
1 large onion
pork bone and solid meat
mirasol chili
oregano and lime
salt, to taste

Instructions

Cook the meat with salt, garlic, and onions in enough water. When soft, add the pre-cooked and rinsed corn and the toasted, soaked, and ground chili. Cook until the corn pops over medium heat. Serve the pozole with oregano powder and lime juice. yields 15 servings.

Corn Pozole

Pozole de elote is a variation of the traditional Mexican dish called pozole. The "elote" version of pozole features corn as a main ingredient, in addition to hominy, pork, and chiles. The corn used in this dish is often fresh, and it is blended with broth to give it a creamy texture. The dish is traditionally garnished with cilantro, lime, and radishes and is often served with a side of tostadas, avocado, and chilies. Pozole de elote is a popular dish in Mexico that is often served at parties, family gatherings, and restaurants.

Ingredients:

10 tender corn, cut into chunks
1 kg pork knuckle or pig's head
1 kg chicken
3/4 kg poblano peppers, roasted and cleaned
10 lettuce leaves
5 green tomatoes
4 garlic cloves
1 onion, chopped
cilantro
dressing for the service
tostadas

Instructions

Cook the pork in three liters of water with the corn in pieces. Add the chicken and cook over medium heat. Blend the chiles, lettuce, cilantro, garlic, onion, and tomato; strain and add to the broth; season with salt. Boil until the stew is seasoned and everything is cooked. Serve with chopped lettuce, onion, lemon, oregano powder, ground red chile de árbol, and some tostadas. yields 12 servings.

Exquisite guacamole

"Guacamole exquisito" is a variation of the traditional Mexican dip called guacamole, which is made by mashing avocados and combining them with various ingredients such as tomatoes, onions, cilantro, lime juice, and chili peppers. The term "exquisito" in Spanish means "exquisite" or "delicious", so "guacamole exquisito" would likely refer to a particularly flavorful or high-quality version of guacamole. The recipe can vary depending on the cook or chef, but usually, it features additional ingredients to make it more complex in flavor, like garlic, cumin, jalapenos, cotija cheese, or even fruits like mango or pineapple to give it a sweet and tangy twist.

Ingredients:

1 kg avocado
1/4 liter of cream
1/2 kg pickled pig skin (pork rind) in vinegar
1/2 kg pickled vegetables
2 lemons (juice)
1 tablespoon of oil
1 tomato
1/2 onion
serrano peppers
ranchero cheese
chili vinegar
salt, to taste

Instructions

Peel the avocados and put them in salt water for half an hour; remove the stone and make a paste. Add the vegetables and the chopped pig skins, cream, lemon juice, oil, chiles, and onion (finely chopped). Season with salt and chili vinegar. Garnish with cheese slices and a tomato flower. yields 8 servings.

Homemade mole

Mole casero is a homemade version of the traditional Mexican sauce called a mole. Mole is a complex, rich, and flavorful sauce, typically served over chicken or turkey, that is made from a variety of ingredients such as chiles, chocolate, spices, fruits, and nuts. "Mole casero" means "homemade mole" and generally refers to a version of the sauce that is made in a home kitchen rather than in a restaurant or factory.

The recipe for mole casero can vary depending on the cook or chef, but it usually contains a mix of chiles, spices, chocolate, and fruits or nuts, which are blended to make the sauce. The result is a rich, complex, and flavorful sauce that can be added to many traditional Mexican dishes to make them taste better.

Ingredients:

2 cooked chickens
100 g sesame seeds
1 tablespoon of pumpkin seeds pumpkin seeds
1 tablespoon chili seeds
1 teaspoon sugar
1 teaspoon cumin
1/4 teaspoon ginger
25 raisins
20 almonds
10 peanuts
8 dried ancho chilies
5 cloves
5 walnuts
4 peppers
3 rattlesnake chiles
3 garlic cloves
3 orange or lemon tree leaves
2 dried mulato chiles
2 green tomatoes
1 sliced bolillo
1 onion
1 plantain
1 cinnamon stick
1 slice of chocolate
chicken broth
salt, to taste

Instructions

Brown everything in batches and combine. Fry while stirring with a wooden spoon on one side only, in a circle, and from bottom to top. Add salt, a little sugar, and the necessary broth so that the preparation thickens and takes color. Let it boil on low heat for thirty minutes. Add the cooked chicken, and cut it into pieces. yields 12 servings.