Tortellini in Chipotle Sherry Sauce Pasta is the comfort food of choice in our house, very easy to cook, very affordable, and very versatile, plus my kids love it. For this recipe I use Holland House Sherry Cooking Wine which gives it a pinch of sweetness, and the chipotle peppers give it some latin-spice.

Ingredients for Tortellini in Chipotle Sherry Sauce

Serves 4

• 1 bag (12 oz) of dry cheese filled tortellini
• 1 T olive oil
• 2 garlic cloves minced
• 2 cups of chunky red pasta sauce
• 1/4 cup of Holland House Sherry Cooking Wine
• Chipotle chile in adobo (1/2 seedless chile)
• Parmesan or Mozzarella cheese to taste

Directions

1. Cook tortellini according to instructions on the package. Strain and set aside.

2. While the tortellini is cooking, add olive oil to a separate hot pan, add the minced garlic and cook until soft, about 15 seconds moving constantly.

3. Pour the pasta sauce and sherry cooking wine to garlic pan. Mix well. Cook for 3 to 4 minutes.

4. Cut half of the chipotle chile in small pieces and add to red sauce. Cover and simmer for 8-10 minutes at low temperature.

5. Divide tortellini over 4 plates, cover tortellini with sauce, and top with cheese to taste.

Enjoy!

Disclosure: This post is part of a sponsored series to develop recipes using Mizkan products. All opinions are our own.

Silvia M is the founder of the award winning bilingual blog, www.mamalatinatips.com, where she covers topics of interest to moms including food, entertainment, kids, health, fashion, and beauty, among others, Silvia is also partner and editor in chief of www.disneylandiaaldia.com the popular Spanish blog about the Disneyland Resort in California. She lives in California´s Central Valley with her husband and two very active boys.

Blogger: Vianney Rodriguez

Blog: Sweet Life

Vianney´s top 3 Latino cookbooks of 2011:

Paletas- by Fany Gerson I spent my entire summer drawing inspiration from the flavors of my childhood featured in each page.

Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking- by Roberto Santibanez I loved Roberto’s first book Rosa’s New Mexican Table that there was no way I was missing out in his new cookbook. I love Roberto’s pride in cooking authentic Mexican food and Fany was his former pastry Chef. So I love him for his food and introducing me to Fany.

Frida’s Fiestas – By Guadalupe Rivera and Marie Pierre Colle This cookbook is written by Diego Rivera’s daughter. This cookbook takes place in The Blue House in Coyoacán. The cookbook is a cycle of the twelve fiestas Frida planned with excerpts of her personal notebook.

Vianney´s favorite recipe on her blog from 2011:

One of my favorite recipes was my sopa de fideo. Complete comfort in a bowl.

Vianney´s must-have dish for a Latino Holiday meal:

A great margarita. My obsession for margaritas has carried over to my blog and they are currently my biggest attraction.

Bloggers: Yvette Marquez and Veronica Gonzalez

Blog: Muy Bueno Cookbook

Yvette´s top 3 Latino cookbooks of 2011:

Fresh Mexico -by Marcela Valladolid

Truly Mexican -by Roberto Santibanez

Homesick Texan -by Lisa Fain

Yvette´s and  her readers´ favorite recipe on the blog from 2011:

2011 Reader Favorites: Pumpkin Empanadas and Capirotada

My favorite: Enchiladas Verdes

Yvette´s must-have dish for a Latino Holiday meal:

That’s a tough one…Tamales and Bizcochos

Blogger: Marta Darby

Blog: My Big Fat Cuban Family

Marta´s top 3 Latino (Cuban!) Cookbooks of 2011:

1) ¡Sabor! A Passion for Cuban Cuisine by Ana Quincoces Rodriguez (She also features her recipe: My Big Fat Cuban Torrejas with guava and cream cheese in this beautiful volume.)

2) Authentic Cuban Cuisine by Martha Abreu Cortina

3) Her own cookbook: My Big, Fat, Cuban Family Cookbook. (self-published)

Marta´s readers’ favorite recipe on her blog from 2011:

Homemade Cuban Chicken Soup

Marta´s Must-Have Dish for a Latino Holiday Meal:

Arroz con Pollo 

Blogger: Morena Escardó

Blog: Perú Delights

Morena´s top 3 Latino cookbooks of 2011:

My Sweet Mexico (Fanny Gerson and Ed Anderson)

Dulce: Desserts in the Latin-American Tradition (Joseluis Flores)

El Gran Libro del Postre Peruano (Sandra Plevisani)

Morena´s favorite recipe on her blog from 2011:

“We love tres leches, because its a staple in our family. Our readers like it too, but the most popular thing is papa a la huancaina, which of course, we LOVE too.”

Morena’s must-have dish for a Latino Holiday meal:

Pastel de choclo, tres leches, causa limeña

Blogger: Leslie Limón

Blog: La Cocina de Leslie

Leslie’s top 3 Latino cookbooks of 2011:

My Sweet Mexico by Fany Gerson (It’s from 2010, but it’s the newest addition to my cookbook collection and I am loving it!)

On a Stick! by Matt Armendariz

Homesick Texan by Lisa Fain

Leslie´s readers´ favorite recipe from 2011:

Enfrijoladas 

Leslie´s must-have dish for a Latino holiday meal….

Any postre made with homemade Guava-sauce! It’s what Navidad should smell like.

Blogger: Luciana Davidzon

Blog: Latin Food Lovers

Luciana´s top 3 Latino cookbooks of 2011:

Truly Mexican by Roberto Santibanez

Paletas: Authentic recipes for mexican ice pops, saved ice & agues frescos by Fany Gerson

Gran Manual de técnicas del maestro de cocina by Ariel Rodriguez Palacios

 My favorite recipe on my blog from 2011

Alfajorcitos de maicena

Malbec Flan

Luciana´s must-have dish for a Latino Holiday meal:

Torta rogel de chocolate con crema chantilly, dulce de leche y frutos del bosque

Blogger: Ericka Sánchez

Blog: Nibbles and Feasts

Ericka´s favorite Latino cookbooks of 2011:

Paletas by Fany Gerson

On a Stick!: 80 Perfect Party Recipes by Matt Armendariz

Truly Mexican by Roberto Santibañez

Ericka´s favorite & reader recipe from Nibbles and Feasts:

Botana: Tlacoyitos de Requeson

Ericka´s must have dish for a Latino holiday meal:

Mole!

Disclosure: All cookbook links are from Amazon affiliates. If you purchase any, a very small percentage will go to support SpanglishBaby.

I am obsessed with farro (American name: spelt). Ever since this Italian grain stepped into my life we have been best of friends.

Farro was invited to my Thanksgiving table this year for the first time and will make several appearances over the holiday season as a decadent salad. It has such an interesting nutty texture and when paired with Nakano’s Red Pepper Rice Vinegar it becomes legendary. Initially when I first started experimenting with this salad it was lacking something and I couldn’t figure it out, then Nakano’s Red Pepper Rice Vinegar stepped in and made this grain shine brighter than the stars at night.

Try it, you won’t be disappointed.

Ingredients for farro shrimp salad:

2 – cups farro (cooked as directed on package, and let cool completely)

1/2 – cup quinoa (cooked as directed on package, and let cool completely)

1 – cup fresh arugula

1/3 – cup dried cherries

1 – cup cherry tomatoes (sliced in half)

1 – cup panela cheese (cut into 1/2 inch cubes)

16 – ounces shrimp (cooked and deveined, tails off)

1 – avocado (cut into 1/2 inch cubes, pitted)

1 – teaspoons salt

1 – teaspoon pepper

Dressing:

1/2 – cup Nakano’s Red Pepper Rice Vinegar

1 – cup extra virgen olive oil

3/4 – cup lemon juice

1 – garlic clove (pressed)

2 – pearl red onion (minced into tiny pieces)

1/2 – teaspoon garlic powder

1/2 – teaspoon salt

1/2 – teaspoon black pepper

Combine farro, quinoa, arugula, dried cherries, tomatoes, panela cheese, shrimp, avocado, salt and pepper in a bowl. Mix well to combine. Then in a separate bowl combine all dressing ingredients, mix well and drizzle over salad mixture. Toss well to coat and find yourself obsessed! Enjoy.

Disclosure: This post is part of a sponsored series to develop recipes using Mizkan products. All opinions are our own.