Let’s Talk Flan Y’all

After taking some time to look over past blog posts I realized that I have no Mexican desserts. (unacceptable) I know that everyone has a bit of a sweet tooth and something needed to be done! So, I took it upon myself to make some flan. At first, I thought this sounded like a daunting task, but after some research I discovered this flan thing doesn’t look too hard. This was my first experience making my own flan, and I was pleasantly surprised about how easy this dessert really is.  With that being said, let’s get flan-ning! (Sorry, for some reason adding ‘flan’ to unsuspecting words is really entertaining to me!)



1 (14 oz) can sweetened condensed milk

2 cups of heavy whipping cream

1 cup of whole milk

5 eggs

2 teaspoons of vanilla extract

2 teaspoons of ground cinnamon

2/3 cup white sugar

To begin you have to caramelize the sugar and to my surprise all you need is sugar and some heat. Add your sugar to a non-stick saucepan and turn to medium heat. Stir occasionally until mostly liquid. Once it starts liquefying stir consistently until all liquid. Pour melted sugar (quickly) into small porcelain baking dishes or pie pan. Make sure liquid covers the bottom of the pan. (I used a greased pie pan)

Here is what the sugar melting process looks like:


4         3a


Alright, that is the tough part. After the melted sugar is resting nicely in the bottom of your pan it is time to get the blender out. Mix all wet ingredients together. Pour all wet ingredients into blender, add cinnamon, and hit liquefy!


After ingredients are blended pour on top of liquefied sugar. Place pie dish or porcelain dishes in a larger baking dish. Add 1 inch of hot water to the baking dish so it surrounds the bottom of the pan with flan inside. Be careful when placing in the oven, the pie dish is full! (I spilled a little into the baking dish and it didn’t seem to affect anything. )

Bake at 350 for 60 min. You will know it is finished if you stick a toothpick inside and it comes out clean. It will still look a little wobbly, but remember it is a custard not a cake!

Here is a fully baked flan.


The top turns a little brown. It will need to rest in pie pan until at room temperature. Once it is room temperature, flip flan over onto a plate and refrigerate for 30 min. before serving.

Now, invite your friends over to enjoy some delicious dessert!

You want to know how I made that fancy topper?? Click on Sugar Decorations to learn more!


Sugar Decorations

During my first flan baking experience I experimented with making sugar decorations. While the flan was baking I heated up another 2/3 cup of sugar in a non-stick saucepan. See Let’s Talk Flan Y’all for directions on how to caramelize sugar. While sugar is cooking down spread out some foil on the counter to prevent a mess. Once sugar is melted take a fork and drizzle on foil in different shapes. Move fork around quickly for thin pieces in the decoration or linger over spots for thicker areas. The longer you let the sugar cool the more hay-like the decorations will look. You get better as you practice, trust me.

After the sugar decorations harden just gently remove them from foil and top the flan.

This is not needed for the flan, but just made it a bit more fun!

Check out some of my creations:


The Mexi-Loco

The Mexi-Loco

Have you ever heard of the Loco-Moco?? It is a local dish that is full of love and comfort. It is one of my favorite Hawaiian dishes that consits of rice, beef patty, fried egg, and brown gravy! It is great for any meal of the day, always filling and delicious. If you want to read more about how this delicious dish came about check out this Loco-Moco link. My love of salsa got me thinking about how I could make this local Hawaiian dish into a Mexican favorite, here is what I came up with-

Mexi-Loco Ingredients


1 tube of Farmer John chorizo sausage

2 eggs

1 package of Knorr Spanish Rice

1 tomato

1 onion Continue reading “The Mexi-Loco”

Handmade Tortillas

Tortillas Please!

1I love a good tortilla and if I knew how easy they were to make, I would have been making them years ago! This time around I made a corn tortilla with Masa and water. Next time I experiment with tortillas I want to try some kind of flour base to get more of the Tex-Mex flavor. These tortillas are great for a corn tortilla craving and I think they would make a great tortilla for enchiladas!

Alright, let’s get to it… I used a recipe from All Recipes to get a base for how to make these tortillas. However, I found that this recipe makes 15 VERY small tortillas. I ended up making fewer larger tortillas. You could also double or even triple the recipe for more tortillas.

Continue reading “Handmade Tortillas”


1 Have you ever had a hankering for a taquito, but weren’t sure which one was the best? Well, I have news for you, we spent this last football season tasting them all. My husband acquired a hot dog roller so we would spend Sunday’s rolling anything that would roll. Long story short, I found the best one. It is the GREEN BOX! Walking down the frozen isle section their are so many choices, don’t waste your money any longer and go for the El Monterey Southwest Chicken, Extra Crunchy.

We tried many different kinds, Buffalo Style…


Mini Chimis…


Others that I don’t have pictures of…beef taquitos, beef and cheese taquitos, beef and bean taquitos….

Southwest Chicken!! If you want a taquito full of chicken, cheese, and the best blend of spices, this is it!! Don’t miss out on an explosion of flavor that will surely satisfy your taquito craving.





4 lbs pork butt–trim all fat and cut up into small pieces

8 cups of water–or enough to cover meat

1 onion-cut into fourths

4 garlic cloves–minced

3 teaspoons salt

4 cups of red chili sauce–See my post titled Traditional Red Chili Sauce

3/4 cup of shortening

6 cups of masa harina

1 1/2 teaspoon of baking powder

50 dried corn husks


  1. Bring water, onion, garlic, and 1 teaspoon of salt to a boil. Simmer and cover for about 2 1/2 hours or until meat is tender enough to break apart with a fork.1
  2. Remove meat from broth and let meat and broth cool. Save 6 cups of broth.8
  3. Shred meat with two forks after cooled.
  4. Add shredded meat to red chili sauce and simmer for 10 min. 6
  5. Continue reading “Tamales”

Traditional Red Chili Sauce

Red Chili Sauce


20 large dried pasilla chilies

5 garlic cloves

2 1/2 teaspoons ground cumin

1/2 teaspoon of salt

2 teaspoons of all-purpose flour

2 teaspoons of melted shortening


  1. Remove seeds and stems from dried chili peppers.
  2. Bake peppers in a single layer on a baking sheet for 3 minutes at 350 degrees.
  3. Take peppers out of the oven and soak in a bowl of hot water for 30 minutes. 3
  4. Blend together 2 cups of “soaking water” and all peppers until smooth. **Save the rest of the soaking water on the side**
  5. Add garlic, cumin, and salt to smooth peppers and blend again.5
  6. In a sauce pan melt shortening and add flour until well mixed and browned.
  7. Add blended pepper mixture and simmer blended pepper mixture and flour mixture uncovered for 5-10 minutes until slightly thickened. If sauce gets too thick add extra soaking water that you saved from earlier to loosen it up.

Tamale Casserole

THomemade Tamale Casserole

This is a fantastic dinner recipe. It is easy to make, only a few ingredients, and the whole family will love it!


  • ½ cup cornmeal
  • ⅔ cup flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 3-4 tablespoons vegetable oil
  • ⅓ cup milk
  • 1 egg
  • 1 small can diced green chiles (4.5 ounce can)
  • 1/2 can of sweet corn
  • Optional: Instead of making your own corn bread you could also buy a box of cornbread and cook according to the directions. To spice it up add the can of diced chiles and the 1/2 can of sweet corn.


  • 1 lb ground beef
  • 1/2 onion chopped


  • 1 ¼ cup enchilada sauce
  • 2 cups of shredded cheese Colby Jack

First, step mix all of the ingredients for the cornbread. Start with the dry ingredients, corn meal, flour, sugar, salt, and baking powder. Mix. Next, add the wet ingredients, vegetable oil, milk, egg, green chiles, and corn. Stir until mixture is wet and of dough consistency.

t1Put in a baking dish and bake at 350 for 25 min. Once the cornbread is done poke holes in the bread so the casserole toppings will seep in. 1While bread is cooking chop up a white onion and cook onion until translucent. After onion is cooked add beef. Flavor with taco seasoning packet. Cook until brown.


2Once beef and bread is cooked pour enchilada sauce on top of cornbread. Layer beef on top of enchilada sauce.

3Now add the CHEESE!

4Last bake in oven at 350 for 20 min. or until cheese is melted. Add chopped cilantro on top for a zesty finish.

Thank You For Visiting Homemade Mexican Guru!

If you have any comments or questions, please send them to me!


Homemade Pizza Guru is all about homemade pizza.
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Bacon Wrapped Jalapenos

Bacon Wrapped Jalapenos – A Party Favorite

This is one of my favorite recipes to bring to parties. It is pretty easy to make and everyone raves about how delicious they are!


Ingredients for 20 Bacon Wrapped Jalapenos:

10 Jalapenos

8 oz whipped cream cheese

20 slices of bacon

8 oz block of sharp cheddar cheese

20 toothpicks

2Step 1: Slice tops of jalapenos off.

*** It is really nice to have a good sharp knife when cutting the jalapenos. I use my favorite Mundial 1/4 inch paring knife. 

3Step 2: Slice jalapenos down the middle long ways.

4Step 3: De-vein and de-seed jalapenos. The veins and seeds are what make the jalapeno really spicy. If you remove these it will make for a much smoother taste. WASH YOUR HANDS AFTER THIS STEP!

5Step 4: Shred the block of cheddar cheese into a bowl. Add all 8 oz of whipped cream cheese.

6Step 5: Stir whipped cream cheese and shredded sharp cheddar cheese together.

7Step 6: Use a spoon to fill the inside of the jalapenos with cheese stuffing.

8Step 7: Wrap cheese stuffed jalapenos with bacon. Make sure to cover all sides so there are no openings. Stick a toothpick into the end of the bacon to keep wrapped while baking.

Tip: Cover baking pan with foil to make clean up much easier.

Bake on 325 for 30 min until bacon is cooked and the cheese oozes out a bit.

Step 8: ENJOY!! I didn’t get take a picture of the finished product because they gotten eaten so quickly at our annual Super Bowl party. I would say that is proof that they are delicious!!

Let me know what you think with your comments and suggestions.  I would love to hear from you!


Homemade Pizza Guru is all about homemade pizza.
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Mason Jar Mexican Quinoa Salad

Mason Jar Mexican Quinoa Salad

I have given in to the mason jar craze! I make them for lunch every week. I prep them all on Sundays and have lunch all week. It is a great time saver and helps the week go smoothly. I make many different kinds, but my personal favorite is the Mason Jar Mexican Quinoa Salad. I have been playing with my Lapse It Pro app and attached my video below.



Mason Jar Mexican Quinoa Salad Recipe :


2 cups chopped Kale

1 cup cooked quinoa

1/2 cup black beans (drained)

1/2 cup of canned chopped tomatoes with diced chilies

2 tablespoons of Bolthouse Cilantro Ranch

This salad is so easy. Cook quinoa according to box directions. Add  black beans and tomatoes. Stir these ingredients together and set in fridge to cool for 30 min. After mix has cooled time to build your salad. The order of your ingredients is important because you don’t want you greens to get soggy. Begin by putting your dressing in the bottom, then add your quinoa mixture, and last add the kale. If you are making these salads for lunches repeat these steps 5 times and enjoy a healthy and filling lunch everyday!

On a side note, I have fallen in love with Bolthouse dressing products. These dressings are made with yogurt instead of heavy cream, which lowers the calories and fat grams. The Cilantro Ranch is my favorite because it is creamy, but doesn’t blow my diet. I  recommend giving it a try. Look for it in the refrigerated section at your local grocery store! Or check it out on their website: Bolthouse Farms