Author - Phillip

Mole Poblano

Mix 1 oz. of Bolner’s Fiesta Brand® Mole Poblano in a cup of broth or water. Fry in 2 tablespoons of lard about 5 minutes. Add 1 lb. any kind of cooked meat. Serve hot.

For turkey or hen , use 1 oz. of Fiesta Mole Poblano to each 1 lb. or meat.

Bone-licking Delicious Baked Baby Back Pork Ribs

The kids are out of school and summer is here! What better way to kick off the summer than cooking some delicious pork ribs? Cooking ribs may sound daunting to many – preparing the charcoal grill, checking the temperature constantly, and making sure the meat doesn’t burn for hours on end. Also, don’t let the rain put a halt to your grilling plans! Even though Texas weather changes from one minute to the next, you can still achieve delicious results by following our simple recipe. All you need are some ribs, seasoning, and an oven with a trusty timer!

Salt, garlic and mouth-watering spices combined with a hint of sugar and a pinch of tenderizer make for the perfect Rib Rub, brought to you from the heart of the Bolner’s kitchen.

baby back pork ribs

1 rack Pork Baby Back Ribs (serves 3-4 people)
Bolner’s Fiesta Brand Rib Rub

Prior to preheating, move the rack to the center of the oven. Then, preheat your oven to 300°F. Lay out your tin foil – long and wide enough to wrap up the ribs once they are seasoned and prepared. Place your baby backs on the tin foil.

Trim the excess fat off the ribs. Although we remove most of the fat, we like to leave some of it on for more juice and flavor!

Before we get too far into cooking these fall-off-the-bone ribs, it’s always beneficial to the flavor and tenderization of the meat if it has time to sit with the seasonings on it. If you have time, let the seasoned ribs sit in the refrigerator for at least 30 minutes to help develop the flavors of the seasoning. For maximum flavor development and tenderization, season and refrigerate overnight. If you simply can’t wait that long, seasoning and cooking them right away still makes for a delicious meal! Now, onto the good stuff…

Turn the ribs upside down so the bottom is facing up. If you notice, there is a thin membrane that runs along the length of the ribs. While it’s perfectly fine to leave this membrane there, we have found a trick to make the ribs even more tender! With a sharp knife, carefully slice through the membrane in the center of the rack. Using a little ‘elbow grease’, peel the membrane away from the meat along the entire slab. This may take a little bit of effort, but trust us, it’ll be worth it!

Liberally sprinkle the Rib Rub onto both sides of your ribs, and rub the seasonings into the meat. This may be a fun step to let the kiddos get involved – just make sure they wash their hands well afterwards! Once both sides have been seasoned, wrap up the slab in the tin foil. Place the ribs on a rimmed baking sheet so that any juices that leak out will be contained.
both sides rib


Once your oven is preheated, place the ribs on the center rack and set the timer for 2.5 hours. You now have time to do the laundry, shampoo the dogs, cut the yard, play with the kids, clean the house or simply take a nap while your oven prepares your dinner for you! If you choose the nap route, just make sure you hear the timer ring. However, if the ribs stay in the oven a little longer, it’s no big deal – it’ll just make them more tender and delicious! If you aren’t quite ready to eat yet, turn the oven down to about 175°F and let the ribs sit until everyone is ready to chow down.

smoke flavor

For a smokier flavor, bake the ribs for about 2 hours, and then transfer them to a medium heat charcoal grill for about 30 minutes. We tried to transfer our ribs to the grill after about 3 hours in the oven, and they fell apart while picking them up with tongs. As a result, our ribs were purely oven baked, and came out wonderfully!

Now gather up the family this summer and serve your ribs with some seasoned green beans, mashed potatoes, or another favorite side dish! While we think these dry-rubbed ribs are perfect the way they are, adding some BBQ sauce can help add additional flavor and yummy-ness!

cooked rib

MMmmmmmm…..Keep it Spicy, Yall!

Bring the Taste of Louisiana Home with Red Beans and Rice

Red Beans and Rice is one of many people’s favorite dishes that can be found almost anywhere in Louisiana. You may be thinking – “wait, I’m not in Louisiana and I’m not planning a visit any time soon”! Well, you are in luck. With an iconic blend of onions, bell peppers, celery, garlic and Creole spices, our River Road® Brand of seasonings will bring the flavors of Louisiana-style cuisine right into your own kitchen!

red beans

Perhaps the most emblematic dish of Louisiana Creole cuisine is red beans and rice. Traditionally served on Mondays and made with red beans, vegetables and the pork bones leftover from Sunday night’s dinner, red beans and rice has become a symbol of New Orleans cuisine. Though simple to prepare, red beans and rice is such an iconic dish that you can find it on dinner tables at home as well as in neighborhood restaurants. In some cases, you may find it dressed up with a side order of smoked sausage or a juicy pork chop!

pork chop

This recipe serves 5-6 people.

1 lb Red Beans
1 lb Sausage or Pork
6 Tbs River Road® Red Beans and Rice Seasoning
1 Bay Leaf (Optional)


Place 1 lb of red beans in a 4-5 qt pot and cover with about an inch of water. Soak the beans for about 2 hours until they are nice and shriveled! Drain this water and add 7 cups of fresh water to the pot. Cut your sausage or pork up to the desired size and add this to the pot. Then add 6 Tablespoons of the Red Beans and Rice Seasoning (about ½ the jar). If you want to be really authentic, throw in a bay leaf or two as well! Cover, bring the pot to a boil, and then reduce the heat to a simmer for 2-3 hours, stirring occasionally. The beans should start to get tender after about 2 hours, so continue cooking to your likeness!
Our Red Beans and Rice seasoning doesn’t contain any salt. I’d recommend tasting the dish before serving, and season to taste with salt! If you like more of a spicy kick, add 1-2 more tablespoons of seasoning.

red beans

Prepare a side of rice according to the package directions. If cooking rice seems daunting, no worries! The trick is to cover the rice and not touch the pot until the timer rings saying that it is ready! Keeping the pot covered, remove it from heat and let it sit for about 5 minutes. Uncover the rice and fluff it before serving.

red beans rice

red beans

Serve your red beans with a side of rice, and a loaf of fresh, hot French bread!

Carne Guisada! With only four basic ingredients.

Are you looking for something to do on these cold, rainy (or snowy) weekends? How about making some delicious Carne Guisada! With only four basic ingredients, this is one of the easiest recipes you can find. Our Carne Guisada Seasoning has the perfect blends of Garlic, Onion and your favorite flavorful spices that is guaranteed to impress your friends and family.

Recipe serves 4-6 people.

carne guisada


If you have some of our Fajita Seasoning in your cabinet of Spices, sprinkle some of that on your meat to add a bit more flavor and tenderization! If you don’t have any, no worries – your meal will still turn out great!

Heat 2 Tablespoons of oil in a large, thick-bottomed pot. Brown the meat in the hot oil. Once the meat has been browned, add 2 cups of water and simmer the stew, covered on low heat, until the meat is tender. Be patient – this part can take around an hour (or more)! Keep an eye on your pot, stirring occasionally, and add water if necessary.

browning the meat

Mix 5 Tablespoons of the Carne Guisada Seasoning with ¾ cups of water in a small bowl until it is all blended. Whisk this into your stew. After about 15 minutes, your stew gravy should start to thicken up a bit. At this point, your meal is complete! Serve either in a bowl with a side of tortillas, or create a delicious Carne Guisada Taco!


A note from the cook: I left my stew simmering for another hour (stirring occasionally) after adding the Carne Guisada mix, further enhancing the flavors and tenderizing the meat!

enjoy the taco


Easy and Delicious Enchiladas From Your Own Kitchen

Here in San Antonio, Enchiladas seem to be a staple food for most people! Rather than going from restaurant to restaurant looking for the perfect enchiladas, why not make them in your own home? The Bolner Family enchilada recipe using our Enchilada Seasoning has stood the test of time as the favorite for many of our picky friends and family!

Now that the cooler weather has arrived (finally!) these enchiladas make for an easy meal to create by yourself, or as a fun activity for the entire family! Fill your homes with the aromas of South Texas using only a few staple ingredients, and create a delicious meal that can serve 6-8 people.

The best part about these Enchiladas is that they can be made in advance to be frozen or refrigerated, or you throw them in the oven or microwave to be eaten immediately. Once cooked, these enchiladas also keep in the freezer or refrigerator for a quick meal the next day.

If you want more of a challenge, these enchiladas can also be made with dried chili pods. Find the recipe Here

¼ cup Oil
½ cup Bolner’s Fiesta Brand® Enchilada Seasoning
2.5 cups Water
12 Corn Tortillas
1/3 lb. Grated Yellow Cheese
1/3 lb. Monterey Jack Cheese
¼ cup Fresh minced onion or 2 Tbsp. Bolner’s Fiesta Brand® Instant Chopped Onion
½ cup oil for warming Tortillas


Heat ¼ cup oil in a skillet over medium heat. Add the Enchilada Seasoningand cook, stirring constantly, until the color begins to darken (1-2 minutes).


Add the water, bring the sauce to a boil, and then lower the heat to a simmer until the saucethickens (about 5 minutes). Remove from heat.
cooked sauce
Heat the ½ cup oil in a small frying pan over medium heat. Usingtongs, dip a tortilla in the hot oil for about 15 seconds to soften it. Let the tortilla drain before putting it back down to fill.

tongs and tortillaSpread about 1 Tbs of sauce on the tortilla. Fill the tortilla with grated cheese, Chicken, or your choice of stuffing. Be sure to not over fill it so you can still roll the enchilada!

flat filled enchilada
Place a thin layer of the enchilada sauce on the bottom of a microwave or oven safe dish.
Bring the two sides of the tortilla together to form the enchilada. Carefully turn the enchilada over so that the two loose sides are face down, and place it in your prepared dish. Continue this until you have made all of your enchiladas!
naked enchiladasYou should now have about 1 cup or so of the Enchilada sauce left over. Use this to pour over your rolled enchiladas as the gravy. Garnish with more grated cheese and minced onion (optional).

dressed enchiladasCover and place in the refrigerator for later, or heat immediately in an oven or in a microwave until the cheese is melted.

cooked enchiladasServe with your choice of sides, and enjoy this tasty, south Texas treat!

Chili Made From Scratch Using Ancho Chili Pods

Christmas time is approaching, and what does that mean? Cold weather! What better way to settle into winter than a delicious, homemade batch of Chili using real chili pods?

While many folks are unfamiliar with what to do with whole Chili Pods, a little practice can result in some delicious, new flavors in your already established recipe book! But first thing’s first. What are the difference between all of the pods?

The mildest of pods is the Ancho, and it looks like a large prune. This is a favorite to use in many dishes, as it can give off a hint of spice while maintaining the bold flavors of the dish. The Ancho can also have a slightly sweet hot flavor the other pods if the pulp is scraped off the skin, and only the pulp is used. Although the Ancho is usually mild, don’t be easily fooled! As with all Chili peppers, the Ancho can also give off quite a kick, so use them sparingly and add heat at the end if necessary with a dash of cayenne pepper or crushed red pepper.

A few other, less popular Chili Pods on the mild end are the Cascavel and New Mexico Pods. Both of these are longer, reddish chili pods that can also add to the complex flavors of a dish when used with Ancho pods. Although similar in Heat level, the Cascavel or New Mexico Pods won’t give you the rich sweetness that an Ancho may give.

If you’re looking to add some real heat to your dish, the Arbol pod is the way to go! Arbol peppers are upwards of 30,000 Scoville Units, similar to that of Cayenne Pepper. Add one or two of these to your dishes to infuse the flavors and heat of the Arbol pod, but be careful to not eat them directly when your dish is done cooking!

So, back to making Chili. Impress your friends by following this easy recipe to make mouthwatering, from scratch chili using your favorite combination of Chili Pods. Serves 6-8 People.


5 Tb. Oil
2 lb. Chili Meat or Ground Beef
4+ cloves fresh Garlic (Peel and Chop) or 1 Tb Bolner’s Fiesta Brand ® Garlic in Oil
1 Medium Onion (Peel and Chop) or 2 Tb Bolner’s Fiesta Brand ® Instant Chopped Onion
1-15 oz can Tomato Sauce
1 Quart Chicken Broth
1 tsp Monosodium Glutamate (optional)
1+ tsp Salt (Optional)
6 Tb Flour
3-4 Bolner’s Fiesta Brand ® Ancho Pods
1 tsp Bolner’s Fiesta Brand ® Whole or Ground Comino
½ tsp Bolner’s Fiesta Brand ® Ground Black Pepper


Remove the stems and seeds from the chilies.


Place in small pot and cover with cold water. Bring to a boil and simmer for 10 minutes. Let cool for 30 minutes. Reserve the liquid. Grind the chilies in a blender or food processor and set aside. For a sweeter flavor, scrape the meat of the chili and discard the skin prior to blending.

Either by hand or in a food processor, chop up the Garlic and Onions together. A trick for peeling garlic is to cut the end off and carefully smash the clove with the bottom of a flat water cup. The skin should peel right off once the clove is split!

Slowly brown the meat, Garlic, Onions and Comino in 1 Tb oil.


Add the tomato sauce, chicken broth, the rest of the seasonings, the reserved chili pulp and the reserved chili gravy. SIMMER one hour.

Heat the 4 Tb oil in a sauce pan over medium low heat. Fry the flour until it is a medium brown color. Add 1 Tbs of the Chili gravy if the flour mixture seems too dry. Be careful not to burn the flour. Add this roux to the chili to thicken. SIMMER over low heat for at least 1 hour. Add water or chicken broth to desired consistency. Taste for Salt, and add more to your liking.

Serve in bowls with hot tortillas or corn bread. Chili is always better the next day! For added heat, use a combination of New Mexico or Cascavel pods with the Ancho Chili Pods.


Thanksgiving Day Pumpkin Pie

It’s time for Holiday baking! When we think of Thanksgiving, we think of all things pumpkin. What better way to celebrate Thanksgiving than a homemade pumpkin pie? We have finally decided to share our family secret recipe with you!

This simple recipe will no doubt create a mouthwatering pie that you just can’t find in the grocery store. The blended flavors of Bolner’s Fiesta Brand® Fresh Ground Cinnamon, Nutmeg, Cloves and Allspice will create not only a tasty dessert, but also fill your home with the wonderful aromas of Thanksgiving!


  • 1 deep Dish Pie Crust
  • 3 eggs
  • 1 cup sugar
  • 1/4 tsp salt
  • 1 can solid packed pumpkin
  • 1 can condensed, evaporated milk
  • 1/2 tsp Bolner’s Fiesta Brand® Allspice
  • 1/4 tsp Bolner’s Fiesta Brand® Ground Cloves
  • 1 tsp Bolner’s Fiesta Brand® Ground Cinnamon
  • 1/2 tsp Bolner’s Fiesta Brand® Ground Nutmeg

Preheat Oven to 450° F

In a mixer, beat the eggs lightly, add the sugar, and mix well. Add all the other ingredients and blend thoroughly. Pour into unbaked pie shell*. Bake for 12 minutes.

Reduce heat to 350° F and continue baking until custard is set, about 35minutes. Carefully remove the pie from the oven and let it stand at least 1 hour before serving. This will help the custard finish setting.

Serve warm or cold with Whipped Cream!

*To help your crust from not turning too dark, cover the crust with either a hoop of tin foil or a Pie crust savor. Remove the foil or Crust saver for the last 5 minutes of baking to darken the crust up if you would prefer.