AMC BLOG

  • Empapelados Recipe from Diana of YoYo Treats

    With Diana opening YoYo Treats at the Ashland Market & Cafe, we're excited to share the variety of delicious food she's bringing to our community. One of our favorites has to be her Empapelados: a wildly popular Mexican Street Snack consisting of foil packets filled with freshly shredded corn, creamy mayonnaise, salty cotija cheese, rich butter, vegetables and meat, and topped with a spicy chili sauce or powder.

    Decadent, filling, and full of complimentary flavors!

    And thus, for this week's blog recipe, we spoke to Diana to learn how to make Empapelados at home!

    Ingredients:

    • Aluminum foil paper (8" x 8")

    • Corn, (1 cup)

    • Poblano peppers, chopped or sliced (2)

    • Epazote, fresh (4-5 leaves)

    • Cotija cheese, crumbled (2 tablespoons)

    • Mayonnaise (3 tablespoons)

    • Butter, melted (1 tablespoon)

    • Garlic powder (1 teaspoon) or crushed garlic (2 cloves)

    • Lime juice (1 lime)

    • Salt

    • Choice of:

      • Shrimp (1 cup),

      • Crimini or Portabella mushrooms, chopped (1 cup), and/or

      • Bacon (1 cup)

    • Choice of:

      • Crushed red pepper flakes (1 teaspoon),

      • Habanero pepper powder (1 teaspoon), and/or

      • Chipotle pepper powder (1 teaspoon)

    • Additional filling choices:

      • Bell peppers, chopped or sliced (1/2 cup),

      • Zucchini, chopped or sliced (1/2 cup), and

      • Sauteed spinach (1/2 cup)

    The veggies and meat can be cooked by grilling or roasting.

     

    EXPERT TIP:

    To get some of the best quality ingredients from authentic Mexican markets, Diana recommends checking out these local stores:

    • La Esperanza Tricolor on A Street in Hayward

    • El Rancho Supermercado on Redwood Road in Castro Valley

    PREPARATION

    • Preheat the oven to 400F and/or heat up grill

    • Roast, boil, or grill corn with shredded Epazote leaves

    • Roast or grill the shrimp, bacon, and/or mushrooms (season with salt)

    • Roast or grill poblano peppers, bell peppers and zucchini, and boil spinach

     

    EXPERT TIP:

    It's important all of the veggies and meat are cooked prior to adding them to foil packet for even cooking and temperature consistency.

    COOKING

    • On top of the aluminum foil, add (in this order)

      • Poblano peppers,

      • Mushrooms, shrimp, and/or bacon,

      • Bell peppers, spinach, and/or zucchini,

      • Corn,

      • Butter,

      • Garlic, and

      • Salt

    • Fold up the aluminum foil to ensure food is completely sealed

    • Cook in the oven or place on the grill for 5 minutes

    • After 5 minutes, carefully open the foil the packet, and add (in this order)

      • Mayonnaise,

      • Cotija cheese,

      • Lime juice, and

      • Chili spices

     

     

    expert tip:

    When adding the food to the foil (both before and after the oven), Diana recommends doing this in a small bowl to ensure nothing spills.

    ¡ENJOY, bienvenidos!

LOCATION

16395  East 14th Street

San Leandro, CA 94578

HOURS

Wednesday - Friday, 11AM to 7 PM

Saturday, 11 am to 5 PM

SUNDAY - Tuesday, CLOSED

  • Facebook
  • Instagram

Follow us

THE ASHLAND MARKET & CAFE

IS A PROJECT OF MANDELA PARTNERS -

LEARN MORE AT WWW.MANDELAPARTNERS.ORG

©2021 by Mandela Partners