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🌟Nicole Presley🌟

@presleyspantry

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🍴Mexican-American sharing homemade recipes.
✍🏼Published Cookbook Author x 3 📚
⭐️Award winning Recipe Developer / Content Creator
🍮I ❤️ Desserts

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Beef and Mashed Potato Tacos Dorados- the interesting thing about this recipe is everything is prepared separately then assembled afterwards. The beef filling is made with no oil, and the taco shells are fried on their own which makes for a slightly less greasy taco. Martha bakes the tacos in the oven once assembled until the cheese melts about 5 minutes at 350 degrees Fahrenheit. This additional step only makes the taco shell extra crunchy. It’s a method that I love, and have incorporated into my own taco making. I’m super grateful my mother in law was willing to share her recipe and tips with us. ❤️ Ingredients:Mashed Potatoes:4 potatoes – boiled for 45 minutes1/3 cup milk2 tablespoons butterSalt and Pepper to taste Carne Molida:2 lbs. ground beef1 ½ teaspoons salt1 teaspoon garlic powder2 cloves garlic¼ cup chopped onion½ cup tomato sauceHeat vegetable oil in a pan over a medium heat. Fold the tortilla in half so both ends meet. Using tongs, pinch the tortilla at the top and hold it upright in the oil to fry the bottom center first. Once it firms up, turn it on its side and use the tongs like a claw inside the fold to keep it open. Fry each side for about 5 minutes until crisp, keeping the taco shape. Assemble tacos by filling each taco shell with carne molida, mashed potatoes, and Monterey Jack cheese. Then bake in oven for 5 minutes or until cheese is melty. Top with shredded lettuce, salsa, crema, and guacamole. Happiness!🌮🌮🌮🌮🌮🌮🌮🌮#tacosdorados HOW TO MAKE TACOS DORADOS FOR THE PERFECT CRUNCH by @presleyspantry

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a year ago

No one is talking about the joys of #Capirotada season like we don’t love it more than Easter itself! #cuaresma #lent Ingredients:4 bolillos, sliced ½ inch½ stick butter3½ cups water8 oz piloncillo1 canela stick2 cloves1 tsp vanilla2 Mexican chocolate tablets (4 oz)5 oz Oaxaca cheese, grated1 banana½ cup chocolate chips½ cup almonds, chopped6 dates, chopped½ cup shredded coconutSprinklesInstructions:Preheat oven to 350°F.Butter bolillo slices and toast in oven until golden. 10 minutes.In a pot, bring water, piloncillo, canela, cloves, vanilla, and Mexican chocolate to a boil until fully dissolved. Turn off heat, let cool slightly, then remove canela and cloves.Butter a 3-quart baking dish. Dip toasted bolillos into the chocolate piloncillo syrup.Layer soaked bread in dish. Top with Oaxaca cheese, almonds, chocolate chips, dates, and coconut. Repeat layers two more times.Pour remaining syrup over the top. Finish with remaining cheese, nuts, chocolate chips, dates, and coconut. Cover with foil.Bake 15 minutes covered, then 15 minutes uncovered.Top with sliced banana and sprinkles. Serve! by @presleyspantry

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5 months ago

Orange and Pistachio Arroz con Leche: @presleyspantry 🥣 The perfect comfort food for a pajama day. 5 cups water1 canela stick1 anise star1 teaspoon vanilla paste1 ½ cups long grain jasmine rice1/4 cup dried orange pieces2 cups milk14 oz sweetened condensed milkOrange marmalade or fresh kumquats Pistachios, chopped In stock pot over a medium high flame bring water, canela, anise star, and vanilla to a boil.Add in long grain rice, mix to combine, cover pot with a lid, and reduce the flame to low. Simmer for 10 minutes. Remove lid and mix in dried orange. Continue simmering mixture for an additional 10 minutes. Remove canela stick and anise star. Pour in milk, and sweetened condensed milk. Mix to combine and continue to simmer for an additional 5 minutes, Remove from heat and allow to cool for 5 minutes. Top with a dollop of orange marmalade or fresh kumquats and chopped pistachios. by @presleyspantry

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a year ago

Rose-y Strawberry Jamaica Agua: WTF is dehydration during a heatwave 🥵🔥☀️Ingredients:*1 cup dried rose petals* 1 cup jamaica (hibiscus) 🌺 * 9 cups water, divided* 2 lbs. strawberries 🍓, stem removed cut in half* 1 cup sugar (or to your liking)* 1/4 cup rose water* Ice* Strawberry garnishDirections: In a large pot over a medium high heat, add rose petals, jamaica ( hibiscus ) and 7 cups of water. Bring to a boil and simmer for 10 minutes. Remove from heat and allow for the mixture to come to room temperature. Pour the mixture through a sieve and discard rose petals and jamaica flowers. Reserve tea. Wash strawberries thoroughly in a tub of cold water and baking soda for 15 minutes. Then rinse strawberries, clean and remove stem with a pairing knife. Cut strawberries in half and place in a blender with sugar and one cup of water. Blend until smooth.In a large pitcher add ice strawberry mix mixture, rosewater, rose jamaica tea, and remaining water. Mix to combine.Serve Rose-y Strawberry Jamaica Agua over ice and strawberry garnish on the rim of your cup! Enjoy! 🌹🍓🌺🧊🧊🧊🧊 by @presleyspantry

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10 days ago

Who’s gonna take home the trophy 🏆? Got all my provisions at @northgatemarket for the GAME! ⚽️ by @presleyspantry

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12 days ago

WAIT! They’re just NOW calling the concha the next “it” pastry? Be serious. 🙄Girl, you’re singing 🎵 to the chusma… Mexican Americans have BEEN loyal to the soft, pillowy perfection that is ‘the concha.’ This isn’t a trend, it’s tradition! If anything, the real headline should be about how people in Mexico elevate it… because they know pairing a concha with @parmalatusa nata is the best combo!There are different ways to go about this:1. You’ve got the casual approach: tear off a piece of concha, spread a little Parmalat nata on each bite, QUE chulada. 2. Then there’s the fancy version: slice it open, load it up with Parmalat nata, maybe even add some fresh strawberry slices🍓 NOW THAT’S a treat worth talking about.TELL ME… which color concha will you fill with NATA? by @presleyspantry

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3 months ago

I always start with “solo una paleta”… pero ya saben how that goes.Because the moment I see them 👀 real fruit, fresh crema… game over. @lamichoacanaytu And just so we’re clear…These are La Michoacana paletas in the pink box 💖that you can buy in the supermarket, rooted in tradición, made with quality ingredients: fruta de verdad, crema, azúcar de caña. Not to be confused with the paleta store.So yeah… I need a variety of La Michoacana paleta flavors in my life.🥥Coco for the car ride home while I chat with my viejo.🍓🥛Fresas con crema for my novela time.Mini 🥭Mango con crema for dancing in the garden and a little closet trolling.Over 30 years of sabor, cultura, y recuerdos—the kind you grew up with,the kind you share sin pensarlo,The kind you will reach for again and again depending on the mood. La Michoacana is always my paleta season winner. 🏆 by @presleyspantry

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3 months ago

This first photo is kinda nuts! Yeah, I met @connorstorrieofficial while casually shopping in an empty store for an ‘Ilya Rozanov’ jersey for my Heated Rivalry themed birthday party! Like what are the chances? No, seriously 😳 I couldn’t believe it was happening. Look at my face I’m pretty sure I was visibly shaking at that point, and the truth is I NEVER fangirl. This is how it all unfolded… I had ordered a Boston Raiders jersey on-line thinking it would arrive on time, but when it still wasn’t here the day before the party… I set out to search for one. I never found the jersey but as luck would have it I found the real Ilya Rozanov instead!!! It was pure luck🍀 He was the sweetest and said if he had an extra one he would have given it to me, because of course I told him all about the party and how we had to make our own decorations and cake toppers! I guess the universe wanted to give me the extraordinary gift of a ‘one on one’ chance meeting with Connor Storrie the day before my party for being a true advocate of the show! What a way to start the festivities 🥳 This Pisces season has been fantastic and I’m eternally grateful to all my family and friends who came to celebrate with me. I love you all… forever!❤️🎂🙌🏼✨♓️ #TodayIsMyBirthday #MyHeartIsFull ☺️ by @presleyspantry

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4 months ago

I stand with Dolores Huerta❤️‍🩹 You are more of a warrior than we have praised. by @presleyspantry

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4 months ago

You live in the U.S. but breakfast says “Buenos días desde México.” 🇲🇽✨ When I can’t hop on a plane, I recreate the flavors at home with papaya and @parmalatusa Heavenly Honey Greek Style Yogurt….and the texture is everything. Thick. Creamy. Luxurious. Not watery. Not runny. Truly not interchangeable with other yogurts. It hugs every bite of papaya exactly the way it should.And beyond the flavor? It’s made with live probiotic cultures that support gut health and overall well-being….. SO it tastes good and feels good.How to make yours:• Slice a whole papaya in half lengthwise• Scoop out the seeds• Fill the center with Parmalat’s Heavenly Honey Greek Style Yogurt• Top with granola and a drizzle of honeySweet, creamy, crunchy perfection. A Mexican-style treat that feels indulgent without the guilt.You can find Parmalat’s Heavenly Honey Greek Style Yogurt at @northgatemarket 🛒 by @presleyspantry

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5 months ago

POV: You try the viral Japanese cheesecake… but give it a creamy, honey-kissed upgrade. 🍯✨Parmalat’s Cremoso Greek-style yogurt in Heavenly Honey. It adds that rich, creamy tang with just the right touch of sweetness — the kind that makes you go back for “one more bite” about five times.And yes… María cookies had to join the party for that childhood nostalgia, giving it more of a carlota-type happiness.Creamy, dreamy, and absolutely worth the hype.Pick up your ingredients at @northgatemarket and try it for yourself! 2-Ingredient “Japanese Cheesecake”Ingredients:• 1 container @parmalatusa Cremoso Heavenly Honey yogurt• 1 sleeve María cookiesDirections:Open the yogurt by removing the lid.Mix yogurt with a spoon.Push the María cookies straight down into the yogurt, one by one, until they’re fully buried. It’s okay if they break — just pack them in.Put the lid back on and refrigerate for 24 hours. by @presleyspantry

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5 months ago

Have you ever cooked with penca de maguey? Think of penca de maguey as the secret ingredient cocineras tradicionales or chef’s use that you can’t quite put your finger on. You know you taste something different in the meat but don’t know where that flavor is coming from. Cooking birria or barbacoa with penca de maguey is basically letting the agave do the heavy lifting. The leaf helps traps steam, keeps the meat ridiculously tender, and perfumes the broth and meat with this earthy, slightly sweet flavor that rounds out the chiles. It’s not something I grew up with nor do I see many people using this technique in the big Los Angeles food scene, so I found it to be an interesting tasty addition when I learned to use it from the Cocineras Tradicionales. Like I stumbled onto something kool meanwhile it’s been around for centuries by Indigenous peoples of central Mexico... long before birria or barbacoa even had names.Plus I love saying it “PENCA DE MAGUEY” - It sounds so masculine rolling off the tongue. :) If you have any questions... I’ll share what I know. Ingredients for adobo:6 chiles guajillo 4 chiles mulato 2 chiles pasilla-ancho 2 chiles de árbol 1/2 cup vegetable oil (for frying)6 cloves garlic1 medium white onion, chopped4 medium Roma tomatoes, ¼ cup white vinegar 2 cups water 1 tablespoon Mexican oregano1 teaspoon whole cumin½ teaspoon whole cloves1 teaspoon black peppercorns2 teaspoons salt 1 small Mexican cinnamon stick, broken into pieces4–5 allspice berries2 bay leaves by @presleyspantry

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6 months ago