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The Lenten season is a special time in our home. It’s an opportunity for quiet reflection, to slow down, and to draw a little closer to family. This year I focused on working smarter so I could spend more time with the people I love. The journey has had its challenges, but overall I feel less stressed, more organized, and much happier.
For me, the best moments often happen around the dinner table. To celebrate this season, I put together a cozy Lenten spread for my family so we could gather, share stories, and make new memories. I built the menu around traditional, flavorful ingredients like La Morena chipotle peppers in adobo and pickled jalapeños. These staples add smoky heat, bright acidity, and just the right touch of tang to meatless dishes.
Living in Southern California means La Morena chiles are easy to find at local supermarkets. I typically pick up several cans at my neighborhood Ralph’s to keep on hand—having these pantry essentials ready makes it simple to elevate last-minute meals.
For my Lent menu I re-created three dishes from my childhood that are perfect for the season. The centerpiece is crab chirmol: a smoky spread featuring crab meat, ancho chiles, toasted pepitas, ground tostadas for body, achiote for color and depth, and an extra La Morena chipotle in adobo for a kick. You can thin the mixture with more roasted tomato to make a thick stew, or keep it thick and serve it as a spread on tostadas—both versions are delicious.
As a starchy side I prepared yadra: a comforting combination of white rice and lentils, brightened with strips of pickled jalapeños. Yadra can be served slightly soupy or drier depending on preference; I chose a drier texture to complement the crab chirmol tostadas.
The third dish is a versatile pickled jalapeño and cucumber salad. This refreshing mix can function as a salsa, pico de gallo, or a light salad. La Morena’s pickled jalapeños include tangy carrots, which contribute color and crunch to the salad and tie the plate together.
Lent doesn’t need to be bland or uninspired. With classic pantry ingredients you can create bold, memorable meals that honor tradition while remaining fresh and exciting. La Morena products are a reliable way to introduce authentic flavor into simple, seasonal recipes.
Below are the recipes I used for the spread. I hope they inspire you to try something new this season.
Crab Chirmol, Yadra and Pickled Jalapeño & Cucumber Salad
Ingredients
Ingredients for Crab Chirmol
- 2 tablespoons grapeseed oil
- 4 garlic cloves
- 1/4 cup yellow onion, roughly chopped
- 2 Roma tomatoes, quartered
- 1 cup raw pepitas, hulled (reserve 1 tablespoon for garnish)
- 2 ancho chiles, seeds and stems removed
- 1 1/2 tablespoons achiote paste
- 4 corn tostadas (4 1/2″ round), divided
- 1 cup water, divided
- 1 La Morena chipotle chile in adobo
- 1/2 teaspoon salt
- 1 pound premium crab meat
- 2 tablespoons red onion, chopped
- Cilantro sprigs for garnish
Ingredients for Yadra
- 2 cups cooked white rice
- 1 cup cooked lentils
- 1/3 cup La Morena jalapeño strips
Ingredients for Pickled Jalapeño & Cucumber Salad
- 3 mini cucumbers or 1 large cucumber, chopped
- 2 tablespoons La Morena pickled jalapeños with carrots, chopped
- 1 lime, juiced
- 1 tablespoon cilantro, finely chopped
Instructions
Instructions for Crab Chirmol
- Heat grapeseed oil in a large sauté pan over medium heat. Add garlic, onion, tomatoes, pepitas, and ancho chiles. Cook until the onion is slightly roasted and tomatoes begin to release their juices.
- Add achiote paste and 2 broken tostadas. Stir and add 1/2 cup water. Continue cooking for about 10 minutes to meld flavors.
- Transfer the mixture to a blender. Add the remaining water and the La Morena chipotle in adobo. Blend until smooth.
- Return the blended mixture to the sauté pan. Season with salt and fold in the crab meat. Cook about 10 minutes until the mixture reaches a spreadable consistency. Serve on the remaining tostadas and garnish with chopped red onion, reserved pepitas, and cilantro sprigs.
Instructions for Yadra
- In a large sauté pan over low-medium heat, combine cooked rice, cooked lentils, and jalapeño strips. Fold together and heat through. Serve alongside the crab chirmol tostadas.
Instructions for Pickled Jalapeño & Cucumber Salad
- In a large bowl, combine chopped cucumber, pickled jalapeños with carrots, and lime juice. Stir to combine, garnish with chopped cilantro, and serve chilled or at room temperature.
Nutrition
- Serving Size: Serves 8
