Recipes Ideas

Category: MEXICAN RECIPES

  • Perfect Birria Tacos Recipe (Authentic Mexican Beef Birria Tacos)

    These Perfect Birria Tacos are made with tender, slow-cooked beef simmered in a rich chile sauce, then folded into crispy corn tortillas dipped in flavorful birria broth and filled with melted cheese. Served with consommé for dipping, these tacos are juicy, cheesy, and packed with authentic Mexican flavor.

    Ingredients

    For the Birria Meat

    • 4 lbs (1.8 kg) beef chuck roast, cut into large chunks
    • 2 lbs (900 g) beef short ribs (optional, for extra richness)
    • 2 tbsp vegetable oil
    • 1 large white onion, quartered
    • 8 cloves garlic
    • 3 bay leaves
    • 1 cinnamon stick
    • 5 whole cloves
    • 1 tbsp apple cider vinegar
    • 6 cups beef broth

    For the Birria Chile Sauce

    • 6 dried guajillo chiles, stems and seeds removed
    • 3 dried ancho chiles, stems and seeds removed
    • 2 dried pasilla chiles, stems and seeds removed
    • 4 Roma tomatoes
    • 1 medium onion, chopped
    • 6 garlic cloves
    • 2 tsp ground cumin
    • 2 tsp Mexican oregano
    • 1 tsp smoked paprika
    • 1 tsp ground coriander
    • ½ tsp black pepper
    • 1 tsp salt (adjust to taste)
    • 2 cups beef broth (from cooking liquid)

    For the Tacos

    • 24 small corn tortillas
    • 3 cups shredded Oaxaca cheese or Monterey Jack cheese
    • 1 white onion, finely diced
    • 1 cup fresh cilantro, chopped
    • 3 limes, cut into wedges
    • Extra birria consommé for dipping

    Instructions

    1. Prepare the Chile Sauce

    1. Toast dried guajillo, ancho, and pasilla chiles in a dry skillet for 20–30 seconds per side until fragrant.
    2. Place chiles in hot water and soak for 20 minutes until softened.
    3. Blend softened chiles with tomatoes, onion, garlic, cumin, oregano, smoked paprika, coriander, vinegar, salt, pepper, and 2 cups beef broth until smooth.
    4. Strain the sauce for a silky texture.

    2. Cook the Birria

    1. Season beef generously with salt and pepper.
    2. Heat oil in a large Dutch oven and sear beef on all sides.
    3. Add onion, garlic, bay leaves, cinnamon stick, and cloves.
    4. Pour in the chile sauce and remaining beef broth.
    5. Bring to a simmer.
    6. Cover and cook:

    Stovetop: 3–4 hours on low heat
    Oven: 325°F (160°C) for 3–4 hours
    Slow Cooker: 8 hours on low

    1. The meat is ready when it easily shreds with a fork.
    2. Remove beef and shred.
    3. Strain and reserve the cooking liquid (consommé).

    3. Make the Birria Tacos

    1. Heat a skillet or griddle over medium heat.
    2. Dip each tortilla lightly into the birria consommé to coat both sides.
    3. Place tortilla on the hot skillet.
    4. Add shredded cheese and birria meat.
    5. Fold the tortilla and cook until crispy and golden, about 2–3 minutes per side.
    6. Repeat with remaining tacos.

    4. Serve

    Serve hot with:

    • A bowl of warm birria consommé for dipping
    • Diced white onion
    • Fresh cilantro
    • Lime wedges
    • Salsa roja or salsa verde

    Tips for the Best Birria Tacos

    • Use a combination of chuck roast and short ribs for the best flavor and texture.
    • Don’t skip toasting the dried chiles — it brings out their smoky, fruity flavor.
    • Strain the sauce for restaurant-quality consommé.
    • Let the cooked meat rest in the broth before shredding for extra juiciness.
    • Crisp the tortillas slowly so the cheese melts and the edges become golden.

    Storage

    • Refrigerator: Store birria meat and consommé separately for up to 5 days.
    • Freezer: Freeze meat and broth for up to 3 months.
    • Reheat meat gently in consommé before making tacos.

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  • Epic Beef Nachos Supreme

    (Loaded Beef Nachos)

    These Epic Beef Nachos Supreme are the ultimate game-day snack or easy dinner. Crispy tortilla chips are layered with seasoned ground beef, melted cheese, beans, fresh toppings, and creamy sauces for a restaurant-style nacho experience right at home.

    Ingredients

    For the Beef Topping

    • 1½ lbs (700 g) ground beef
    • 1 tbsp olive oil (if needed)
    • 1 small yellow onion, finely diced
    • 4 cloves garlic, minced
    • 2 tbsp taco seasoning (or homemade seasoning below)
    • 1 tsp ground cumin
    • 1 tsp chili powder
    • ½ tsp smoked paprika
    • ½ cup tomato sauce
    • Salt and black pepper, to taste

    Homemade Taco Seasoning (Optional)

    • 2 tsp chili powder
    • 1 tsp cumin
    • 1 tsp paprika
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • ½ tsp oregano
    • ½ tsp salt
    • ¼ tsp black pepper

    For the Nachos

    • 1 large bag (12–16 oz / 340–450 g) thick tortilla chips
    • 3 cups shredded Mexican cheese blend
    • 1 cup shredded Cheddar cheese
    • 1 can (15 oz / 425 g) black beans or pinto beans, drained and rinsed
    • 1 cup corn kernels (optional)
    • 1–2 jalapeños, sliced
    • ½ red onion, diced
    • 1 cup diced tomatoes
    • ½ cup sliced black olives (optional)

    For Toppings

    • ½ cup sour cream
    • ½ cup guacamole
    • ½ cup pico de gallo
    • Fresh cilantro, chopped
    • Green onions, sliced
    • Lime wedges
    • Hot sauce

    Instructions

    1. Prepare the Beef

    1. Heat a large skillet over medium-high heat.
    2. Add ground beef and cook until browned, breaking it apart as it cooks.
    3. Drain excess grease.
    4. Add onion and cook for 3–4 minutes until softened.
    5. Add garlic and cook for 30 seconds.
    6. Stir in taco seasoning, cumin, chili powder, smoked paprika, and tomato sauce.
    7. Simmer for 5–10 minutes until the flavors combine.

    2. Build the Nachos

    1. Preheat oven to 400°F (200°C).
    2. Line a large baking sheet with parchment paper or foil.
    3. Spread a layer of tortilla chips evenly across the pan.
    4. Add half of the seasoned beef, beans, and cheese.
    5. Add another layer of chips and repeat with remaining toppings.
    6. Finish with a generous layer of shredded cheese.

    3. Bake Until Perfect

    1. Bake for 10–15 minutes until the cheese is melted and bubbly.
    2. Remove from oven and let cool for 2–3 minutes.
    3. Add fresh toppings: tomatoes, jalapeños, cilantro, green onions, sour cream, and guacamole.

    Serving Suggestions

    Serve your Epic Beef Nachos Supreme with:

    • Salsa verde
    • Salsa roja
    • Mexican rice
    • Charro beans
    • Fresh lime wedges
    • Margaritas or agua fresca

    Tips for the Best Loaded Nachos

    • Use thick tortilla chips so they hold the toppings without getting soggy.
    • Layer ingredients instead of putting everything on top — every chip should have flavor.
    • Shred your own cheese for the best melting texture.
    • Add toppings like sour cream and guacamole after baking.
    • For extra flavor, use leftover carne asada, barbacoa, or shredded beef instead of ground beef.

    Storage

    • Refrigerator: Store leftover toppings separately for up to 3 days.
    • Reheating: Reheat nachos in the oven or air fryer to restore crispiness.

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  • Authentic Mexican Picadillo Recipe

    Authentic Mexican Picadillo Recipe

    (Traditional Ground Beef with Potatoes)

    This Authentic Mexican Picadillo is a classic homemade dish made with seasoned ground beef, tender potatoes, tomatoes, carrots, and traditional Mexican spices. It’s a simple, comforting meal that is full of flavor and perfect served with warm tortillas, rice, or beans.

    Ingredients

    For the Picadillo

    • 2 lbs (900 g) ground beef
    • 2 tbsp vegetable oil or olive oil
    • 1 medium white onion, finely diced
    • 4 cloves garlic, minced
    • 3 medium potatoes, peeled and diced into small cubes
    • 2 carrots, peeled and diced
    • 3 Roma tomatoes, chopped
    • 1 cup tomato sauce
    • 1 green bell pepper, diced
    • 1–2 jalapeños, finely chopped (optional)
    • 2 cups beef broth or water

    Seasonings

    • 2 tsp ground cumin
    • 1 tsp chili powder
    • 1 tsp Mexican oregano
    • 1 tsp smoked paprika
    • ½ tsp ground coriander
    • 1 bay leaf
    • Salt and black pepper, to taste

    Optional Additions

    • ½ cup frozen peas
    • ¼ cup fresh cilantro, chopped
    • Juice of 1 lime
    • ¼ cup green olives, sliced (traditional in some Mexican regions)
    • 1 small zucchini, diced
    • 1 chipotle pepper in adobo sauce for a smoky kick

    Instructions

    1. Cook the Ground Beef

    1. Heat oil in a large skillet or Dutch oven over medium-high heat.
    2. Add ground beef and cook until browned, breaking it apart with a wooden spoon.
    3. Drain excess grease if needed.

    2. Build the Flavor

    1. Add diced onion and cook for 3–4 minutes until softened.
    2. Add garlic and cook for 30 seconds.
    3. Stir in cumin, chili powder, oregano, smoked paprika, coriander, salt, and pepper.
    4. Cook for 1 minute until the spices become fragrant.

    3. Add Vegetables & Simmer

    1. Add potatoes, carrots, bell pepper, tomatoes, tomato sauce, and jalapeños.
    2. Pour in beef broth and add the bay leaf.
    3. Stir well and bring to a gentle simmer.
    4. Cover and cook for 30–40 minutes, stirring occasionally, until the potatoes are tender and the sauce has thickened.

    4. Finish the Picadillo

    1. Remove the bay leaf.
    2. Add peas if using and cook for another 3–5 minutes.
    3. Stir in fresh cilantro and lime juice.
    4. Taste and adjust salt and seasoning.

    Serving Suggestions

    Serve your Authentic Mexican Picadillo with:

    • Warm corn or flour tortillas
    • Mexican rice
    • Refried beans
    • Charro beans
    • Fresh avocado
    • Pico de gallo
    • Salsa verde
    • Fried eggs for a breakfast-style meal

    Tips for the Best Authentic Picadillo

    • Use 80/20 ground beef for the best flavor and texture.
    • Dice potatoes evenly so they cook at the same time.
    • Let the picadillo simmer slowly so the sauce becomes rich and flavorful.
    • For a more traditional flavor, blend tomatoes, onion, and garlic into a smooth sauce before adding.
    • Leftovers taste even better the next day as the flavors develop.

    Storage

    • Refrigerator: Store in an airtight container for up to 4 days.
    • Freezer: Freeze for up to 3 months.
    • Reheat gently on the stovetop with a splash of broth if needed.

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  • Mexican Meatball Soup Recipe (Albondigas Soup)

    This Mexican Meatball Soup (Sopa de Albóndigas) is a traditional comfort food made with tender, flavorful meatballs simmered in a rich tomato-based broth with vegetables, herbs, and spices. It’s warm, hearty, and perfect for a cozy family dinner.

    Ingredients

    For the Meatballs (Albóndigas)

    • 1½ lbs (700 g) ground beef
    • ½ lb (225 g) ground pork (optional, for extra tenderness)
    • ½ cup uncooked white rice
    • 1 egg
    • 3 cloves garlic, minced
    • ¼ cup fresh cilantro, finely chopped
    • 2 tbsp finely diced onion
    • 1 tsp ground cumin
    • 1 tsp Mexican oregano
    • 1 tsp chili powder
    • 1 tsp salt
    • ½ tsp black pepper

    For the Soup Broth

    • 2 tbsp olive oil
    • 1 medium yellow onion, diced
    • 4 cloves garlic, minced
    • 4 Roma tomatoes, chopped
    • 1 can (15 oz / 425 g) tomato sauce
    • 8 cups beef broth or chicken broth
    • 2 carrots, sliced
    • 2 medium potatoes, peeled and cubed
    • 2 zucchini, sliced
    • 2 celery stalks, sliced
    • 1 cup green beans (optional)
    • 1 bay leaf

    Seasonings

    • 2 tsp ground cumin
    • 1 tsp Mexican oregano
    • 1 tsp smoked paprika
    • Salt and black pepper, to taste
    • Juice of 1 lime
    • ¼ cup fresh cilantro, chopped

    Optional Toppings

    • Fresh cilantro
    • Lime wedges
    • Diced avocado
    • Sliced jalapeños
    • Warm corn tortillas
    • Queso fresco
    • Hot sauce

    Instructions

    1. Make the Meatballs

    1. In a large bowl, combine ground beef, ground pork, rice, egg, garlic, onion, cilantro, cumin, oregano, chili powder, salt, and pepper.
    2. Mix gently until everything is combined.
    3. Roll the mixture into small meatballs, about 1½ inches wide.
    4. Place them on a tray while preparing the soup.

    2. Make the Tomato Broth

    1. Heat olive oil in a large soup pot over medium heat.
    2. Add onion and cook for 4–5 minutes until softened.
    3. Add garlic and cook for 30 seconds.
    4. Add tomatoes and cook for 5 minutes.
    5. Blend the tomato mixture with tomato sauce and 1 cup of broth until smooth.
    6. Return the mixture to the pot.

    3. Cook the Soup

    1. Add remaining broth, carrots, potatoes, celery, zucchini, green beans, bay leaf, cumin, oregano, smoked paprika, salt, and pepper.
    2. Bring to a gentle simmer.
    3. Carefully add the meatballs one at a time.
    4. Cover and simmer for 35–45 minutes until the meatballs are cooked and the vegetables are tender.
    5. Remove the bay leaf.
    6. Stir in lime juice and fresh cilantro.

    Serving Suggestions

    Serve your Mexican Meatball Soup (Albondigas Soup) with:

    • Warm corn tortillas
    • Mexican rice
    • Fresh avocado
    • Pico de gallo
    • Salsa verde
    • Lime wedges
    • Homemade salsa

    Tips for the Best Albondigas Soup

    • Don’t overmix the meat mixture — gentle mixing keeps the meatballs tender.
    • Using uncooked rice allows it to cook inside the meatballs and adds traditional texture.
    • Make smaller meatballs so they cook evenly.
    • Let the soup rest for 10–15 minutes before serving for better flavor.
    • The soup tastes even better the next day.

    Storage

    • Refrigerator: Store in an airtight container for up to 4 days.
    • Freezer: Freeze for up to 3 months.
    • Reheat gently on the stove until warmed through.

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  • Chorizo Street Tacos Recipe (Authentic Mexican Style)

    These Chorizo Street Tacos are packed with bold Mexican flavors featuring spicy, juicy chorizo cooked with onions and spices, served on warm corn tortillas with fresh toppings. They are quick, easy, and taste just like the tacos you’d find at a Mexican street stand.

    Ingredients

    For the Chorizo Filling

    • 1½ lbs (700 g) Mexican chorizo, casings removed
    • 1 medium white onion, finely diced
    • 4 cloves garlic, minced
    • 1 tbsp vegetable oil (if needed)
    • 1 tsp ground cumin
    • 1 tsp smoked paprika
    • ½ tsp chili powder
    • Juice of 1 lime
    • ¼ cup fresh cilantro, chopped

    For the Tacos

    • 24 small corn tortillas (street taco size)
    • 1 small white onion, finely diced
    • 1 cup fresh cilantro, chopped
    • 2 limes, cut into wedges
    • Salsa verde or red salsa, for serving

    Optional Toppings

    • Diced avocado
    • Queso fresco
    • Pickled jalapeños
    • Sliced radishes
    • Chopped cabbage
    • Mexican crema
    • Guacamole

    Instructions

    1. Cook the Chorizo

    1. Heat a large skillet over medium heat.
    2. Add chorizo and cook for 8–10 minutes, breaking it apart with a spoon.
    3. Add diced onion and cook for another 3–4 minutes until softened.
    4. Add garlic, cumin, smoked paprika, and chili powder.
    5. Cook for 1–2 minutes until fragrant.
    6. Stir in lime juice and fresh cilantro.
    7. Remove from heat.

    2. Warm the Tortillas

    1. Heat a dry skillet, griddle, or comal over medium heat.
    2. Warm tortillas for 20–30 seconds per side until soft and slightly toasted.
    3. Keep them warm by wrapping them in a clean kitchen towel.

    3. Assemble the Street Tacos

    1. Place two small corn tortillas together for each taco (traditional street taco style).
    2. Add a generous spoonful of cooked chorizo.
    3. Top with diced onion and fresh cilantro.
    4. Add salsa and a squeeze of lime juice.
    5. Serve immediately.

    Serving Suggestions

    Enjoy your Chorizo Street Tacos with:

    • Mexican rice
    • Charro beans
    • Elote (Mexican street corn)
    • Fresh guacamole
    • Salsa roja
    • Salsa verde
    • Agua fresca

    Tips for the Best Chorizo Street Tacos

    • Use authentic Mexican chorizo for the best flavor.
    • Double-layer the tortillas to prevent them from breaking.
    • Cook chorizo until it develops crispy edges for extra texture.
    • Add grilled onions for a deeper, sweeter flavor.
    • A squeeze of fresh lime right before eating makes the flavors pop.

    Storage

    • Cooked chorizo: Store in the refrigerator for up to 4 days.
    • Freezer: Freeze cooked chorizo for up to 3 months.
    • Reheat in a skillet for the best texture.

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  • Enchiladas and Rice Recipe (Classic Mexican Comfort Meal)

    Enchiladas and Rice Recipe (Classic Mexican Comfort Meal)

    These Homemade Enchiladas and Rice are a delicious Mexican-inspired dinner featuring soft tortillas filled with seasoned meat or chicken, covered in a flavorful enchilada sauce, topped with melted cheese, and served with perfectly seasoned Mexican rice. It’s a comforting, restaurant-style meal the whole family will love.

    Ingredients

    For the Enchiladas

    • 12 corn tortillas (or flour tortillas)
    • 3 cups shredded cooked chicken, beef, or seasoned ground beef
    • 2 cups shredded Monterey Jack cheese
    • 1 cup shredded Cheddar cheese
    • 1 medium onion, finely diced
    • 3 cloves garlic, minced
    • 2 tbsp olive oil
    • 1 tsp ground cumin
    • 1 tsp chili powder
    • 1 tsp Mexican oregano
    • Salt and black pepper, to taste

    For the Enchilada Sauce

    • 2 tbsp vegetable oil or butter
    • 2 tbsp all-purpose flour
    • 3 tbsp chili powder
    • 1 tsp ground cumin
    • 1 tsp garlic powder
    • ½ tsp onion powder
    • ½ tsp smoked paprika
    • 2 cups tomato sauce
    • 2 cups chicken or beef broth
    • Salt and pepper, to taste

    For the Mexican Rice

    • 2 cups long-grain white rice
    • 2 tbsp vegetable oil
    • 1 small onion, finely diced
    • 3 cloves garlic, minced
    • 1 cup tomato sauce
    • 4 cups chicken broth
    • 1 tsp cumin
    • 1 tsp chili powder
    • ½ tsp smoked paprika
    • Salt and pepper, to taste
    • ½ cup frozen peas and carrots (optional)
    • Fresh cilantro for garnish

    Instructions

    1. Prepare the Enchilada Filling

    1. Heat olive oil in a skillet over medium heat.
    2. Add onion and cook for 3–4 minutes until softened.
    3. Add garlic and cook for 30 seconds.
    4. Add shredded chicken, beef, or ground meat.
    5. Season with cumin, chili powder, oregano, salt, and pepper.
    6. Cook for 5 minutes until well combined.

    2. Make the Enchilada Sauce

    1. Heat oil in a saucepan over medium heat.
    2. Whisk in flour and cook for 1 minute.
    3. Add chili powder, cumin, garlic powder, onion powder, and smoked paprika.
    4. Slowly whisk in tomato sauce and broth.
    5. Simmer for 10–15 minutes until slightly thickened.
    6. Adjust seasoning to taste.

    3. Assemble the Enchiladas

    1. Preheat oven to 375°F (190°C).
    2. Spread a thin layer of enchilada sauce in a baking dish.
    3. Warm tortillas until soft and flexible.
    4. Fill each tortilla with meat mixture and cheese.
    5. Roll tightly and place seam-side down in the dish.
    6. Pour remaining sauce over the top.
    7. Sprinkle with shredded cheese.
    8. Bake for 20–25 minutes until hot and bubbly.

    4. Make the Mexican Rice

    1. Rinse rice until water runs clear.
    2. Heat oil in a saucepan.
    3. Add rice and toast for 3–5 minutes until lightly golden.
    4. Add onion and cook for 2 minutes.
    5. Add garlic and cook for 30 seconds.
    6. Stir in tomato sauce, broth, cumin, chili powder, smoked paprika, salt, and pepper.
    7. Bring to a boil.
    8. Reduce heat to low, cover, and cook for 18–20 minutes.
    9. Let rest for 5 minutes, then fluff with a fork.
    10. Stir in peas and carrots if desired.

    Serving Suggestions

    Serve your Enchiladas and Rice with:

    • Refried beans
    • Guacamole
    • Pico de gallo
    • Sour cream
    • Fresh cilantro
    • Sliced jalapeños
    • Lime wedges
    • Tortilla chips and salsa

    Tips for the Best Enchiladas & Rice

    • Warm tortillas before rolling to prevent cracking.
    • Use freshly shredded cheese for the best melt.
    • Rotisserie chicken makes a quick and flavorful filling.
    • Toasting the rice before cooking gives it a classic Mexican restaurant flavor.
    • Make the enchilada sauce from scratch for a richer taste.

    Storage

    • Refrigerator: Store leftovers in an airtight container for up to 4 days.
    • Freezer: Freeze enchiladas and rice separately for up to 3 months.
    • Reheat covered in the oven or microwave until warmed through.

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  • Bistec Ranchero

    Bistec Ranchero

    Ingredients:
    1 ½ lb beef steak (thinly sliced)

    1 medium onion (sliced)

    1-7 oz can of roasted and sliced poblano peppers (read notes)

    1 lb potatoes (peeled and cut into cubes)

    ½ tsp garlic powder

    ½ tsp ground cumin

    3 Tbsp olive oil

    salt and pepper

    For ranchero salsa
    1 lb tomatoes

    ½ small onion

    2 jalapeño peppers

    1 garlic clove

    ½ tsp cumin seeds

    salt

    Directions:
    Make Ranchero Salsa
    Roast tomatoes, jalapeño peppers, onions and garlic on a cast iron skillet or comal until soft and charred.
    Place garlic, cumin seeds, salt and onion in a blender with ½ cup water. Blend for about 1 minute then add chilies and tomatoes and pulse two or three times to give the salsa a “rustic” texture. Or you can also use a molcajete and grind all ingredients to your desired consistency.

    Make bistec ranchero
    Season the meat with salt, garlic powder, pepper and cumin.
    Add oil to a pan and sear the meat for one minute over high heat.
    Cover the pan and set the heat to the lowest. This will allow the meat to cook in its own juices and become very tender.
    If you see the meat is still not cooked through add a little bit of water to create some steam and allow to keep cooking. Cook for about 30 minutes or until meat is very tender.
    Once the meat is cooked, add onions and potatoes and stir for 2 minutes over moderate heat.
    Now, pour in the ranchero salsa and season with salt.
    Pour in water enough to cover the ingredients, bring to a boil and then mix in the can of roasted peppers (drained).
    Cover the pan, set heat to medium-low and allow to cook until potatoes are tender (about 10 minutes) mixing from time to time.

    Enjoy !

  • Street Tacos de Carne Asada

    Street Tacos de Carne Asada

    Ingredients

    For the carne asada

    • 2 lb (900 g) flank steak or skirt steak
    • ¼ cup orange juice
    • 2 tbsp lime juice
    • 3 tbsp olive oil
    • 4 cloves garlic, minced
    • 1 jalapeño, finely minced (optional)
    • 1 tsp ground cumin
    • 1 tsp chili powder
    • 1 tsp smoked paprika
    • 1 tsp dried oregano
    • 1 tsp kosher salt
    • ½ tsp black pepper

    For the tacos

    • 12 small corn tortillas
    • 1 cup diced white onion
    • 1 cup chopped fresh cilantro
    • Lime wedges

    Optional toppings

    • Salsa roja
    • Salsa verde
    • Sliced radishes
    • Pickled jalapeños
    • Crumbled cotija cheese
    • Avocado or guacamole

    Instructions

    1. Marinate the steak

    Mix together:

    • Orange juice
    • Lime juice
    • Olive oil
    • Garlic
    • Jalapeño
    • Cumin
    • Chili powder
    • Smoked paprika
    • Oregano
    • Salt
    • Pepper

    Place the steak in a zip-top bag or shallow dish and pour the marinade over it.

    Marinate for:

    • 2–4 hours for the best flavor
    • Up to 8 hours (avoid much longer, as the citrus can affect the texture)

    2. Grill

    Preheat a grill or cast-iron skillet to high heat.

    Cook the steak:

    • 3–5 minutes per side for medium-rare
    • Adjust slightly depending on thickness

    The internal temperature should reach:

    • 130–135°F (54–57°C) for medium-rare.

    3. Rest

    Let the steak rest for 10 minutes.

    Slice against the grain into thin strips, then chop into bite-sized pieces.

    4. Warm the tortillas

    Heat the corn tortillas for about 30 seconds per side on a hot skillet or directly over a gas flame until they’re soft with light char marks.

    5. Assemble

    Fill each tortilla with:

    • Carne asada
    • Diced onion
    • Chopped cilantro
    • A squeeze of fresh lime

    Top with your favorite salsa if desired.

    Homemade Salsa Roja (Optional)

    Blend together:

    • 4 Roma tomatoes
    • 2 dried guajillo chiles (soaked)
    • 2 cloves garlic
    • ¼ white onion
    • 1–2 serrano peppers
    • Salt to taste

    Simmer the blended salsa for 10 minutes before serving.

    Tips for the best street tacos

    • Skirt steak provides the most authentic flavor and texture.
    • Grill over very high heat to get a nice char while keeping the inside juicy.
    • Double up the tortillas if they’re thin to help prevent tearing.
    • Keep toppings simple so the beef remains the star.

    Serve with: Mexican rice, charro beans, grilled onions, roasted jalapeños, and an ice-cold agua fresca or horchata. Enjoy!

  • Delicious Mexican Stuffed Shells

    Delicious Mexican Stuffed Shells

    Ingredients

    For the shells

    • 24 jumbo pasta shells
    • 450 g (1 lb) ground beef
    • 1 small onion, finely diced
    • 2 cloves garlic, minced
    • 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
    • 120 ml (½ cup) water
    • 1 can (425 g / 15 oz) black beans, drained and rinsed
    • 1 cup corn kernels
    • 2 cups shredded Mexican-blend cheese, divided

    For the sauce

    • 2 cups salsa (medium or mild)
    • 1 cup enchilada sauce

    Toppings (optional)

    • Sour cream
    • Chopped cilantro
    • Diced tomatoes
    • Sliced green onions
    • Jalapeño slices

    Instructions

    1. Preheat your oven to 190°C (375°F).
    2. Cook the jumbo shells according to package directions until al dente. Drain and rinse with cool water.
    3. In a large skillet, cook the ground beef and onion over medium heat until the beef is browned. Drain excess fat.
    4. Add garlic and cook for 30 seconds. Stir in taco seasoning and water. Simmer for 2–3 minutes.
    5. Mix in black beans, corn, and 1 cup of the shredded cheese. Remove from heat.
    6. In a bowl, combine the salsa and enchilada sauce.
    7. Spread about 1 cup of the sauce mixture across the bottom of a 9×13-inch baking dish.
    8. Fill each cooked shell with the beef mixture and place them in the baking dish.
    9. Pour the remaining sauce over the stuffed shells and sprinkle with the remaining 1 cup cheese.
    10. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbly.
    11. Let rest for 5 minutes before serving. Top with sour cream, cilantro, tomatoes, green onions, or jalapeños if desired.

    Serving Suggestion

    Serve with Mexican rice, refried beans, or a simple avocado salad for a complete meal.

    Serves: 6–8 people
    Prep Time: 20 minutes
    Cook Time: 35 minutes

  • Michelada recipe classic mexican drink

    Michelada recipe classic mexican drink

    A Michelada is a refreshing Mexican beer cocktail made with cold beer, lime juice, savory sauces, and spices. It’s often compared to a spicy Bloody Mary but with beer instead of vodka.

    Ingredients (1 serving)

    For the glass rim:

    • 1 lime wedge
    • 1–2 tablespoons Tajín or chili-lime seasoning
    • Optional: coarse salt

    For the Michelada:

    • 1 bottle or can of Mexican lager (12 oz / 355 ml) — such as Corona Extra, Modelo Especial, or Pacifico Clara
    • 2 tablespoons fresh lime juice
    • 1 tablespoon Clamato juice (optional, but traditional in many versions)
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon hot sauce (like Tabasco or similar)
    • ½ teaspoon soy sauce (optional)
    • A pinch of black pepper
    • A pinch of chili powder
    • Ice (optional)

    Optional additions:

    • Celery stalk
    • Shrimp or seafood garnish (for a coastal-style Michelada)
    • Cucumber slices
    • Extra Tajín on top

    Instructions

    1. Prepare the glass
      • Rub a lime wedge around the rim of a large chilled glass.
      • Dip the rim into Tajín (or a mixture of chili powder and salt).
    2. Mix the flavors
      • Add lime juice, Worcestershire sauce, hot sauce, soy sauce, black pepper, and chili powder to the glass.
      • Add Clamato juice if using.
      • Stir well.
    3. Add beer
      • Fill the glass with ice if desired.
      • Slowly pour in the cold beer to avoid too much foam.
      • Gently stir.
    4. Serve
      • Garnish with a lime wedge and enjoy immediately.

    Spicy Michelada Variation

    For a stronger kick:

    • Add extra hot sauce
    • Add a pinch of cayenne pepper
    • Add sliced jalapeño
    • Use more Tajín on the rim

    Tip: The best Michelada is ice-cold, so chill the beer and glass beforehand. It’s especially popular with Mexican food, tacos, grilled meats, and seafood.