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Mexican Breakfast Quesadillas Recipe

Mexican Breakfast Quesadillas

These Mexican breakfast style quesadillas consist of chorizo, egg, and cheese. There is just something about chorizo sausage that is amazing with scrambled eggs. The chorizo is homemade but if you want to save some time you could buy it from the store as well. However, I highly recommend preparing it yourself from scratch as it is so much better than what you can typically find in the store. If you want to prepare it yourself you can find the recipe here. For the cheese, you can use several different kinds but I like queso chihuahua. Enjoy.

Mexican Breakfast Quesadillas

Mexican Breakfast Quesadillas

Yield: 4 Servings

Ingredients:

  • 4 (12-inch flour tortillas)
  • 2 cups queso chihuahua cheese
  • 3 large eggs
  • 1/2lb chorizo sausage (homemade or store-bought)
  • Butter (for spreading)

 

Directions:

  1. In a medium fry pan cook the chorizo while breaking up into chunks with a spatula until fully cooked. Drain off any excess grease.
  2. While the chorizo is cooking, whisk the eggs and a little bit of salt and pepper in a bowl. Scramble the eggs in a large non-stick skillet until slightly firm. Set aside.
  3. Preheat a large nonstick skillet or griddle to medium-high heat. Butter one side of a flour tortilla. Cook the flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese and bits of chorizo sausage and scrambled eggs. Fold the tortilla in half and press down gently with a spatula and cook for 30 seconds on each side. Remove from the pan and cut the quesadilla into 3 wedges.

 

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Beef Street Tacos Recipe

Beef Street Tacos
We have really seen a rise in the amount of food trucks in the Upper Peninsula. One of my favorite types of food trucks are the ones that serve street tacos. They were so good that I decided to make them at home. This recipe consists of shredded beef and chipotle crema to make a delicious taco. The shredded beef is cooked in the slow cooker and gets a lot of flavor from seasonings such as cumin and chili powder. Fresh serrano and jalapeno pepper are added for even more flavor. The chipotle crema is just a simple combination of crema, mayonnaise, chipotle chilis and lime juice. Enjoy.

Beef Street Tacos

Beef Street Tacos

Ingredients:

  • 2 lbs chuck roast
  • 1/4 cup lime juice
  • 3 tablespoons tomato paste
  • 1/4 cup beef broth
  • 1 medium onion (diced)
  • 1 serrano pepper (diced small)
  • 1 jalapeño pepper (diced small)
  • 3 garlic cloves (minced)
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Chipotle Crema-

  • 2/3 cup crema (or sour cream)
  • 1/3 cup mayonnaise
  • 3 chipotle chilis from chipotle in adobo sauce
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Other-

  • Corn tortillas
  • Shredded cheese
  • Black beans
  • Diced tomatoes
  • Shredded lettuce

 

Directions:

  1. In a small bowl combine chili powder, paprika, cumin, salt and pepper. Rub the spice mixture all over the beef roast. Place the roast into the slow cooker. Add onion, garlic, and peppers. Combine tomato paste, beef broth and lime juice in a small bowl. Pour over the roast. Cover and cook on low for 8-10 hours (or on high for 4-6 hours) or until the meat pulls apart easily.
  2. Remove the roast from the slow cooker and shred It using two forks. Return the shredded beef to the slow cooker and mix with the juices.
  3. To prepare the chipotle crema in a food processor combine crema, mayonnaise, chipotle chilis, 2 tablespoons lime juice, salt and pepper. Process until smooth.
  4. Serve the beef on warmed corn tortillas with the chipotle crema and any desired toppings. 

Adapted from Paleo Newbie

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Taco Stuffed Manicotti Recipe

Taco Stuffed Manicotti
This recipe for taco stuffed manicotti is simple and easy to prepare for dinner, not to mention it has great flavor. Manicotti is stuffed with a taco meat and refried bean mixture and then placed into a baking dish and topped with green enchilada sauce and shredded Mexican cheese. You can top these taco manicotti with whatever ingredients you want such as black olives, sliced green onion, lettuce and tomato. Some other good options would be guacamole and sour cream. Enjoy.

Taco Stuffed Manicotti
Taco Stuffed Manicotti
Taco Stuffed Manicotti

Taco Stuffed Manicotti

Yield: 4 Servings

Ingredients:

  • 1 pound 85% lean ground turkey
  • 16 ounces fat-free refried beans
  • 1 taco seasoning mix
  • 14 manicotti shells
  • 12 ounces green enchilada sauce
  • 1 cup shredded Mexican cheese blend

 

Directions:

  1. Boil the manicotti for 8 minutes and drain. Set aside.
  2. Heat a large skillet to medium-high heat. Add the ground turkey and cook while breaking up into chunks with a spatula until browned and fully cooked. Drain any excess grease. Stir in taco seasoning and refried beans and mix well. Cook until heated through. Allow the mixture to cool. Stuff the mixture into the cooked manicotti shells.
  3. Spread a thin layer of the enchilada sauce on the bottom of a 9×13 inch baking dish. Arrange the stuffed manicotti in a single layer over the sauce in the baking dish. Top the manicotti with the remaining enchilada sauce.
  4. Cover with foil and bake at 375 degrees F. for about 25 minutes. Uncover and sprinkle with cheese. Bake for another 5-10 minutes or until the cheese has melted. 

 

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Grilled Chicken for Tacos Recipe

Grilled Chicken for Tacos
Shredded chicken is great but if you are looking for something different for tacos, try grilling the chicken. For this recipe you can either use chicken breasts or chicken thighs. The chicken is marinated in a homemade taco seasoning and lime juice mixture and then grilled and sliced for tacos. Chances are you probably have a lot of ingredients on hand for this recipe already since it uses very common spices. You can top these tacos with your favorite condiments such as cheese, lettuce, tomato, guacamole. Enjoy.

Grilled Chicken for Tacos
Grilled Chicken for Tacos
Grilled Chicken for Tacos

Grilled Chicken for Tacos

Ingredients:

  • 3 boneless skinless chicken breasts
  • juice of half a lime
  • ¼ cup extra virgin olive oil
  • 1 tablespoon chili powder
  • 1½ teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon granulated sugar
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼ teaspoon pepper
  • ¼ teaspoon cayenne pepper

Directions:

  1. In a small bowl combine the dry spices and stir until well mixed. In a large bowl coat the chicken breasts with lime juice and olive oil. Sprinkle the chicken in the bowl with the taco seasoning on all sides.  Allow the chicken to marinate for 30 minutes.
  2. Preheat and outdoor grill to medium-high heat. Add the chicken breasts  and cook for about 4 minutes per-side, or more depending on the thickness of the chicken breasts. Grill until the chicken is fully cooked (the internal temperature has reached 165 degrees F.). Remove the chicken from the grill and slice the meat. Use for tacos or burritos. 

 

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