Recipes

 
 
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Quesadillas

Ingredients

  • Tortillas

  • Cheese

  • Toppings

Instructions

  1. Lay a tortilla in the pan to a low fire for a cople of minutes for it to soften.

  2. Once it is soft enough to fold it, add your favorite cheese, (and optional ingredients) fold in the tortilla and slightly press it with a spatula for it to keep its shape.

  3. Leave it a few more minutes in the pan until the cheese has molten and the tortilla has crisped.

Tip

Quesadillas are almost always accompanied with either rajas, salsa or guacemole. See the bottem of this page for the recipes to make these toppings.


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Enfrijoladas

Ingredients

  • Tortillas

  • Cheese

  • Onion

  • Beans Sauce

  • Avocado

  • Crème Fraîche

Instuctions

  1. Prepare 3 quesadillas as seen on the previous recipe.

  2. Follow the recipe ‘The Salsa’ (which is on the bottom of this page) to make a red salsa. Mix this salsa with the content of one can of beans and blend it together.

  3. Bring the bean salsa to a boil for 2 minutes.

  4. Serve the quesadillas warm in a plate and cover completely with the bean sauce.

  5. Top the dish with avocados, onions and crème fraîche.

Tip

Chipotle peppers are an excellent choice for the sauce. The Enfrijoladas can also be filled with chicken to balance out the dish and add more flavor to it.


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Chilaquiles

Ingredients

  • Tortillas

  • Cheese

  • Onion

  • 1 Egg

  • Beans Sauce

  • Avocado

  • Crème Fraîche

Instructions

  1. See the ‘Guacemole and Nachos’ recipe (which is on the bottom of this page), to bake your tortillas into nachos.

  2. Make a mild salsa following the recipe ‘The Salsa’ (which is also on the bottom of this page)

  3. Heat up your nachos if they are not fresh out of the oven and cover them with the warm salsa.

  4. Top with avocados cut into small cubes, crème fraîche and onions. Very often, chilaquiles are served with a fried egg on top.


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Flautas

Ingredients

  • Tortillas

  • Cheese

  • Onion

  • Salsa

  • Avocado

  • Crème Fraîche

Instructions

  1. Roll a tortilla filling it with cheese.

  2. Use a toothpick to hold the ‘‘flute’’ in shape.

  3. Preheat enough oil in the pan to fry the rolled tortillas.

  4. Fry the tortillas filled in with the cheese for a few minutes until they become crispy and turn slightly brown.

  5. Serve them in a plate, top them with crème fraîche and lettuce.

tip

Serve aside a spciy sauce to top the flautas. Make sure the toothpicks are removed before serving. It’s a great idea to serve the toppings separately for everyone to choose the quantities.


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Tacos al pastor

Ingredients

  • Tortillas

  • Cheese

  • Onion

  • Pineapple

  • Pastor marinade

  • Avocado

  • 500 grs of pork loin

Instructions

  1. Cut the pork in strips and marinate in the sauce at least for 8 hours.

  2. Cook the pork in a pan until its slightly charred on the outside and has turned deep red.

  3. Preheat the tortillas in a separate pan, then place the strips pork on the tortillas.

  4. Serve the tacos on a plate and top with a few small pieces of pineapple. Add cilantro, salsa and onion to your taste. The key ingredient for the pastor taste is the axiote paste, which is hard to find outside Mexico. However, the principle of the tacos is the same, any grilled meat with toppings will surely make delicious tacos, pastor is simply one of theµost iconic and traditional tacos.

Marinade

Mix 2 spoons of aciote with 4 spoons of vinegar to soften it. Blend the axiote together with the vinegar, 2 cloves of garlic, 1/2 onion, 1/2 orange juice, a pinch of oregano, thyme, pepper, cumin and salt. Boil 4 guajillo and 1 ancho peppers until have softened and add them to the blend.


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Tostadas

ingredients

  • Tortillas

  • Cheese

  • 1 Onion

  • 1 Can fried beans

  • Salsa

  • Avocado

  • Crème Fraîche

instructions

  1. Bake the fresh tortillas in the oven until they have turned slightly dark and hard. Once it has turned hard and crunchy, it is called tostada.

  2. Cook a can of beans with the onion in a pan.

  3. Spread the beans on the tostada and top with lettuce, crème fraîche and salsa.


The Toppings

A lot of the flavors from Mexican cuisine do not come from the main dish but from the sauce it is dressed with. A fresh salsa is an essential component found in almost every Mexican dish, not always to bring spice, but most importantly to add flavor.


The salsa.jpg

The Salsa

ingredients

  • 4 Tomatoes

  • 1/2 Onion

  • 1 Clove of garlic

  • 1 Pepper

  • 1/2 Glass of water

  • 1 Pinch of salt

Instructions

  1. Cook all the ingredients in a pan with enough oil until the tomatoes have softend and are slightly roasted.

  2. Add the half glass of water, a pinch of salt and blend until all the ingredients are mixed and you have a liquid consistency.

  3. Empty the blender into the pan and bring the sauce to boil for a couple minutes.

tip

The most common pepper used on salsas is the jalapeno, but any pepper you have available will add flavor and spice. Add extra peppers to have a spicier salsa or combine different peppers to give it a different taste.


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The Rajas

ingredients

  • 4 Bell peppers

  • 2 Onions

  • 2 Peppers

  • Black pepper

Instructions

  1. Cut all the peppers and the onions on strips.

  2. Cover the base of the pan with enough oil and throw in the peppers and the onions.

  3. Fry all the rajas at low fire for 20 minutes, or until they have softened.

  4. Empty the pan on a container, including the oil, let it cool down and store it in the fridge.

Tip

Rajas can be served straight from the pan, but it is better to store it for a few days in the fridge for the oil and the onions to better absorb all the flavors. Rajas are excellent to top an omelet or to add flavor to a tosti or a quesadilla.


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Guacemole With Nachos

Guacemole is perhaps one of the most iconic toppings, and that is for a good reason. There are plenty of different recipes to make it and everyone swears to have the best. Use this authentic recipe as a base and give your own twist to it.

ingredients

  • 2 Soft avocados

  • 1/2 Onion

  • Juice of 1 lime

  • Black pepper

  • 1 Pinch of coriander

  • 1 Clove of garlic

  • 1 Jalapeno pepper

  • 1 Pinch of salt

instructions for making the guacemole

  1. Dice the onion, coriander, pepper and garlic and mix them together in a bowl.

  2. In a separate bowl, mash the avocados until you have a creamy texture.

  3. Mix all the ingredients together and add the juice of the lime, the salt and the pepper.

instructions for making the nachos

  1. Cut the tortillas into triangles with a knife or scissors.

  2. Preheat the oven to 225. Spread the cut tortillas on the oven plate and drizzle a bit of oil, then let them roast for 10 minutes or until they have turned brown and crunchy.