Heating & Storage Guide for Latin Fiesta at Home
Tortillas
How to heat them:
Warm them in a pan with a touch of nuetral oil.
When they start to puff up with an air bubble, flip them.
Once both sides are lightly golden, wrap them tightly in foil to keep them soft and warm.
Foil wrapping is the best way to preserve their texture and warmth.
Simple Guide to Preparing Delish Latin Fiesta at Home
Pickled Purple Cabbage
Keep it sealed in the fridge in a jar or closed container.
Shelf life: Up to 3 months
Pandebonos
From frozen:
Place on a baking tray with parchment paper
Bake at 180°C for 20 minutes
Check they’re soft inside and slightly crispy outside
Storage:
Frozen: 6 months
Not frozen: 1 week
Birria Beef
Best reheated in the oven to keep it juicy.
If frozen (200g portions):
Place in an oven-safe dish, cover tightly with foil.
Bake at 200°C for 40 minutes, stirring halfway through and covering again.
If thawed:
Same method, just 20 minutes total baking time.
Storage:
Frozen: up to 6 months
Thawed: 3 days in the fridge
Enamor Sauces
Caribbean Orange Chipotle: 15 days in the fridge
Peruvian Green Sauce: 1 month in the fridge
Valen’s Mexican Mole: 15 days in the fridge
Salsa Macha: up to 3 months in the fridge
Always keep refrigerated and use clean utensils to preserve freshness.
Empanadas
From frozen:
Place directly on a baking tray (no oil or parchment needed)
Bake at 200°C for 25 minutes until golden and crisp
Storage:
Frozen: 6 months
Roasted Sweet Potatoes & Cauliflower
How to heat them:
Reheat gently in the oven or a pan with a drop of olive oil — just enough to bring back their magic.
Eat within 3 days after thawing.
Arepas
How to heat them:
In a pan with a bit of oil, cook on medium heat
Let one side get golden and crispy (7–10 min), then flip — don’t flip constantly!
Serve with butter and a sprinkle of salt
Storage:
Frozen: 6 months
Thawed: 1 week in the fridge