These Beer-battered Mexican Hushpuppies are made with taco seasoning and green chiles for a festive twist on an old favorite!
I first tried hushpuppies at a Southern-style restaurant in the town where I went to college. It was love and first bite for me, and now I order them whenever I see them on a menu!
This at-home version is the perfect accompaniment to lots of my favorite Mexican recipes. The creamy pepper-jelly dipping sauce is both sweet and spicy; just the thing to slather onto these seasoned hushpuppies.
Hushpuppies are the perfect side dish for grilled fish tacos or savory fried chicken. This recipe uses lager beer along with two of my favorite Old El Paso™ prodcuts: Taco Seasoning and Chopped Green Chiles. The bold flavors really give this classic comfort food a festive Mexican kick!
I’m not *always* a huge fan of fried food, but these might just be the exception for me (along with these deep fried olives!). I love the texture of the fried cornmeal, especially with the little bits of chopped green chiles tucked right into every bite. Many hushpuppy recipes call for buttermilk, but I decided to use a Mexican-style lager beer instead. The carbonation makes them extra fluffy, and I love cooking with beer… sometimes I even put it in the food! (<–Oh, come on, you knew that was coming!)
Here’s the Recipe!
Beer Battered Mexican Hushpuppies Recipe
For the Hushpuppies
- 1 1/4 cup cornmeal
- 3/4 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1- ounce package Old El Paso™ Taco Seasoning Mix
- 1 4.5- ounce can Old El Paso™ Chopped Green Chiles - drained
- 3/4 cup Mexican lager beer
- 2 eggs - lightly beaten
- Oil for frying
For the Dipping Sauce
- 3 tablespoons jalapeno pepper jelly
- 3 tablespoons mayonnaise
- 3 tablespoons Greek yogurt
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and taco seasoning. Fold the chiles, beer, and eggs into the batter until just combined. Allow the batter to rest while heating 3” of cooking oil in a large pot to 350°.
- Working in batches, drop the batter into the heated oil by heaping tablespoons. Allow to fry for 2-3 minutes, turning once, until golden brown and cooked through. Drain on a metal rack set over paper towels.
- Prepare the dipping sauce by whisking the pepper jelly, mayonnaise, and yogurt together in a small bowl. Serve with warm hushpuppies.
Today’s recipe is sponsored by the wonderful people over at Old El Paso™. Thank you for supporting the brands that support The Wanderlust Kitchen!