Eva Longoria Recipes: 13 Texas-Mexican Holiday Dishes From Her Family Kitchen, From Tamales to Pan de Polvo

Eva Longoria recipes carry the warmth of a big Texas-Mexican family kitchen. The actress, producer and Texas native has written two cookbooks, Eva’s Kitchen in 2011 and My Mexican Kitchen in 2024, and she hosted CNN’s Searching for Mexico, where she explored the country’s regional cooking. She has shared dishes from tamales and pan de polvo shortbread to tomatillo salsa, huevos rotos and the tortilla soup her friends request more than any other. Tamale-making and pan de polvo are cherished Christmas traditions for many Texas families, so this is the perfect time to cook along. This gallery gathers Eva Longoria recipes she has shared, from tres leches cake and sweet potato empanadas to game day chili, plus a few classic Mexican holiday treats for the table. Clear the counter, because tamale day is coming..

Family Pork and Red Chile Tamales, Heart of Eva Longoria Recipes

Tamales are at the center of Eva Longoria recipes, and she has long made them at home with family. Pork simmered in red chile sauce gets wrapped in soft masa and corn husks, then steamed until tender. The tip: beat the lard or shortening until fluffy before adding the masa, and test a small piece in water; if it floats, the masa is light enough. Invite family to help assemble. Love holiday traditions? See Christmas tamales. Ready to spread..

You will need: 3 lb pork shoulder, 8 dried guajillo chiles, 3 garlic cloves, 1 tsp cumin, salt, 30 dried corn husks (soaked). Masa: 1 cup lard or shortening, 4 cups masa harina, 1 tbsp baking powder, 1 1/2 tsp salt, 3 cups warm broth

How to make it: 1. Simmer pork until tender and shred, saving the broth. 2. Toast, soak and blend chiles with garlic, cumin and broth, then cook with the pork. 3. Beat lard until fluffy and mix in masa, baking powder, salt and broth. 4. Spread masa on husks, add filling and fold. 5. Steam upright 1 1/2 hours until the masa pulls away from the husk.

Pan de Polvo Shortbread From Eva Longoria Recipes

Pan de polvo is a buttery, crumbly Texas-Mexican shortbread cookie rolled in cinnamon sugar, and it is one of the dishes she shares. These cookies show up at weddings, holidays and Christmas gatherings across South Texas. The tip: steep a cinnamon stick in hot water to make a cinnamon tea, and use a few spoonfuls in the dough, which gives the cookies their traditional flavor. Roll them in cinnamon sugar while warm. Love holiday cookies? See snowball cookie twists. How many will you bake?

You will need: 1 cinnamon stick, 1/2 cup hot water, 4 cups flour, 1/2 tsp salt, 1 1/2 cups shortening or lard, 1/2 cup sugar. Coating: 1 cup sugar, 2 tbsp ground cinnamon

How to make it: 1. Steep cinnamon in hot water 15 minutes and cool. 2. Heat oven to 350°F. 3. Beat shortening with sugar, then add flour, salt and 3 to 4 tbsp cinnamon tea to form a dough. 4. Roll 1/4 inch thick, cut small shapes and bake 12 to 15 minutes. 5. Toss warm cookies in cinnamon sugar.

Tres Leches Cake From My Mexican Kitchen

Tres leches cake is one of the recipes she shared from My Mexican Kitchen, and it is a celebration in every bite. A light sponge soaks up three kinds of milk and gets topped with whipped cream. Among Eva Longoria recipes, it is a holiday dessert favorite. The tip: poke the warm cake all over with a fork and pour the milk mixture slowly, letting it soak in before adding more. Chill overnight. Love Mexican desserts? See Mexican desserts. Cinnamon on top?

You will need: 1 cup flour, 1 1/2 tsp baking powder, 1/4 tsp salt, 5 eggs (separated), 1 cup sugar, 1/3 cup milk, 1 tsp vanilla. Soak: 1 can evaporated milk, 1 can sweetened condensed milk, 1/2 cup heavy cream. Topping: 1 1/2 cups whipped cream, cinnamon

How to make it: 1. Heat oven to 350°F and grease a 9×13 pan. 2. Beat yolks with sugar, milk and vanilla, then fold in dry ingredients and stiff egg whites. 3. Bake 25 minutes. 4. Poke and pour the three milks over the warm cake. 5. Chill overnight and top with whipped cream and cinnamon.

Sweet Potato Empanadas From Eva Longoria Recipes

Her sweet potato empanadas fuse the flavors of pumpkin pie with a buttery empanada crust, a perfect Thanksgiving to Christmas dessert. The spiced sweet potato filling is soft and sweet inside a flaky, golden crust. The tip: chill the filled empanadas for 15 minutes before baking, so the butter in the dough stays cold and the crust bakes up extra flaky. Brush with egg and sprinkle cinnamon sugar. Love handheld pies? See savory empanadas. Will you serve them warm?

You will need: 2 cups flour, 1/2 tsp salt, 1 tbsp sugar, 1/2 cup cold butter, 1 egg, 1/3 cup cold water. Filling: 1 1/2 cups mashed roasted sweet potato, 1/3 cup brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cloves. 1 egg for brushing, cinnamon sugar

How to make it: 1. Cut butter into flour, salt and sugar, add egg and water, and chill 30 minutes. 2. Mix the filling. 3. Roll dough, cut 4-inch rounds, fill and seal with a fork. 4. Chill 15 minutes, brush with egg and sprinkle sugar. 5. Bake at 375°F for 20 to 25 minutes.

Tortilla Soup With Crispy Tortilla Wedges

She has said her friends request her tortilla soup more often than any other recipe, and it is easy to see why. A smoky tomato and chile broth gets simmered with chicken or beans, then served with crunchy tortilla wedges for dipping, plus avocado and cheese on top. The tip: bake your own tortilla wedges or strips, which stay crisp longer than store-bought chips. Add the toppings right before serving. Love cozy Mexican meals? See Mexican dinner recipes. Which topping is your favorite?

You will need: 1 tbsp oil, 1 onion, 3 garlic cloves, 1 jalapeno, 1 can (15 oz) fire-roasted tomatoes, 6 cups chicken broth, 1 tsp cumin, 2 cups shredded cooked chicken or 1 can pinto beans (drained), 6 corn tortillas (cut into wedges), avocado, cheese, cilantro, lime

How to make it: 1. Cook onion, garlic and jalapeno in oil. 2. Blend with tomatoes and return to the pot with broth and cumin. 3. Simmer 20 minutes and add chicken or beans. 4. Bake tortilla wedges at 400°F with a little oil for 10 minutes. 5. Serve topped with avocado, cheese, cilantro and lime, with the crisp wedges on the side.

Chunky Guacamole for a Crowd

A big bowl of chunky guacamole is a must at any holiday gathering, and it is one of the dishes she likes to share. Ripe avocados, lime, onion, cilantro and jalapeno come together in minutes. Eva Longoria recipes fans will love its fresh, bright flavor. The tip: mash only half the avocados and dice the rest, so the guacamole stays chunky and full of texture. Press plastic wrap right on the surface to keep it green. Love party dips? See celebration appetizers. Chunky or smooth?

You will need: 4 ripe avocados, 2 tbsp lime juice, 1/4 cup diced white onion, 1 jalapeno (minced), 1/4 cup chopped cilantro, 1 small tomato (diced), 3/4 tsp salt, tortilla chips

How to make it: 1. Mash half the avocados with lime juice. 2. Dice the rest and fold in. 3. Add onion, jalapeno, cilantro and tomato. 4. Season with salt. 5. Serve right away with chips.

Tomatillo Salsa Verde

Tangy tomatillo salsa verde is one of the dishes she shares, and it brightens tamales, eggs, tacos and chips. Roasting the tomatillos and chiles gives the salsa a smoky depth. The tip: broil the tomatillos until blistered and soft, then blend with their juices, which makes the salsa naturally thick and flavorful. Adjust heat with more or fewer chiles. Love salsas? See enchilada recipes. Mild or spicy?

You will need: 1 lb tomatillos (husked), 2 serrano or jalapeno chiles, 1/2 onion, 2 garlic cloves, 1/2 cup cilantro, 1 tbsp lime juice, salt

How to make it: 1. Broil tomatillos, chiles, onion and garlic until charred. 2. Cool slightly. 3. Blend with cilantro and lime juice. 4. Season with salt. 5. Chill or serve warm.

Huevos Rotos, Brunch-Ready Eva Longoria Recipes

Huevos rotos, or broken eggs, is another dish she has shared, and it makes a fun holiday brunch. Crispy fried potatoes get topped with runny fried eggs, which are broken at the table so the yolks coat everything. The tip: cut the potatoes into thin fries and cook them until golden and crisp, then season well before adding the eggs. Add chorizo or ham for extra flavor. Love a hearty morning plate? See breakfast burritos. Will you break the yolks at the table?

You will need: 1 1/2 lb potatoes (cut into thin sticks), oil for frying, salt, 4 eggs, 4 oz chorizo or ham (optional), smoked paprika, chives

How to make it: 1. Fry potato sticks in batches until golden and crisp and season. 2. Cook chorizo until 160°F if using. 3. Fry eggs with runny yolks. 4. Pile potatoes on a platter and top with chorizo and eggs. 5. Sprinkle paprika and chives and break the yolks at the table.

Game Day Veggie Chili, Easy Eva Longoria Recipes

She has called her veggie chili her go-to dish for the big game, and it is hearty, smoky and full of beans and vegetables. It is a great choice for holiday football weekends. The tip: toast the chili powder and cumin in the oil for a minute before adding the vegetables, which deepens the flavor. Top with avocado, cheese and cilantro. Love chili? See chili recipes. Which toppings will you set out?

You will need: 2 tbsp oil, 1 onion, 1 bell pepper, 1 zucchini, 2 carrots (diced), 3 garlic cloves, 2 tbsp chili powder, 1 tsp cumin, 2 cans beans (drained), 1 can diced tomatoes, 1 cup corn, 2 cups vegetable broth, salt

How to make it: 1. Toast spices in oil 1 minute. 2. Add onion, pepper, zucchini, carrots and garlic and cook 8 minutes. 3. Add beans, tomatoes, corn and broth. 4. Simmer 30 minutes. 5. Season and serve with toppings.

Cheese and Green Chile Tamales

Cheese and green chile tamales are a meatless favorite at many Texas-Mexican Christmas tamaladas. Melty cheese and roasted chiles fill soft, fluffy masa. They pair with Eva Longoria recipes like her family pork tamales. The tip: cut the cheese into thin strips instead of shredding it, so it melts slowly and stays inside the masa. Steam until the masa pulls cleanly from the husk. Love tamales? See New Mexico Christmas foods. Pork or cheese first?

You will need: 1 batch masa (from the pork tamales slide), 20 soaked corn husks, 8 oz Monterey Jack or queso Oaxaca (cut into strips), 1 cup roasted green chiles (strips)

How to make it: 1. Spread masa on each husk. 2. Lay in a strip of cheese and green chile. 3. Fold the husks closed. 4. Stand upright in a steamer. 5. Steam 1 1/4 hours until the masa pulls away.

Mexican Hot Chocolate With Cinnamon

Mexican hot chocolate is a cozy holiday drink, spiced with cinnamon and frothed until silky. It pairs beautifully with Eva Longoria recipes like tamales and pan de polvo. The tip: whisk the hot chocolate vigorously or blend it briefly before serving, which creates a light, foamy top. A pinch of chili adds gentle warmth. Love warm drinks? See hot chocolate recipes. With churros or cookies?

You will need: 4 cups milk, 4 oz Mexican-style chocolate or bittersweet chocolate (chopped), 2 tbsp sugar, 1 cinnamon stick, 1/2 tsp vanilla, pinch salt, pinch chili powder (optional)

How to make it: 1. Heat milk with cinnamon until steaming. 2. Whisk in chocolate and sugar until melted. 3. Add vanilla, salt and chili. 4. Remove the cinnamon stick. 5. Whisk until frothy and serve.

Conchas, Mexican Sweet Bread

Conchas are soft, fluffy Mexican sweet rolls topped with a crisp sugar crust scored in a scallop pattern. They go well with Eva Longoria recipes like hot chocolate on holiday mornings. The tip: chill the sugar topping dough before pressing it onto the rolls, and score it with a knife for the classic pattern. Let the rolls rise until puffy before baking. Love sweet breads? See cinnamon sugar churros. Vanilla or chocolate topping?

You will need: 4 cups flour, 1/2 cup sugar, 2 1/4 tsp instant yeast, 1 tsp salt, 1 cup warm milk, 2 eggs, 1/2 cup soft butter. Topping: 1/2 cup flour, 1/2 cup powdered sugar, 1/4 cup soft butter, 1 tbsp cocoa (optional)

How to make it: 1. Make a soft dough and rise 1 1/2 hours. 2. Divide into 12 balls on lined pans. 3. Mix topping, press thin rounds onto each roll and score. 4. Rise 1 hour. 5. Bake at 350°F for 18 to 20 minutes.

Arroz con Leche

Arroz con leche, Mexican rice pudding, is a creamy, comforting dessert flavored with cinnamon and vanilla. It is a cozy way to finish a holiday meal. The tip: simmer the rice with a cinnamon stick in water first, then add the milks and cook slowly, stirring often, so it turns thick and creamy. Serve warm or chilled with a sprinkle of cinnamon. It rounds out a menu of Eva Longoria recipes beautifully. Love creamy desserts? See rice pudding recipes. Warm or cold?

You will need: 1 cup long-grain white rice, 2 cups water, 1 cinnamon stick, 4 cups milk, 1 can sweetened condensed milk, 1 tsp vanilla, pinch salt, ground cinnamon, raisins (optional)

How to make it: 1. Simmer rice and cinnamon in water 15 minutes. 2. Add milk and salt and simmer 20 minutes, stirring. 3. Stir in condensed milk and cook 10 minutes until creamy. 4. Add vanilla and raisins. 5. Serve warm or chilled with cinnamon.