Chorizo Potato Tacos

Chorizo Potato Tacos with Cilantro Tomato  Lime Salsa

The contribution of the taco to the culinary world starts with Mexico and the Aztec corn fields.

Though the Aztecs did not enjoy tacos as we know them today, they did though, invent the corn tortilla.

The Tacos Origin

The taco as we know it today likely came from the Mexican men who mined silver in Mexico in the 19th century. The tacos were referred to as “miner’s tacos.”

Mexican Men Mining Silver

By 1905 Mexican migrants came to the United States to work in the mines and on the railroads. And as they ate tacos working the silver mines of Mexico, so they did as well in the U.S.

According to history, the first recipe for tacos appeared in California cookbooks in 1914.

The Taco Today

The taco gained more fame with Glen Bells – Taco Bell (fast food restaurant) which first opened in 1962.

Today, there’s no one “authentic” take on the Mexican taco.

There are several different ways to prepare a taco.

Such as tacos barbacoa (shredded beef), carne asada (grilled steak), carnitas (diced pork), pescado (fish, usually tilapia) chorizo (Mexican style sausage – usually pork), and al pastor (split-grilled pork).

If You Like Tacos – Then You Love The Deliciousness Of

Tacos al Pastor

Chorizo Potato Tacos

2 medium red-skinned potatoes, cut into 1-inch chunks

2 tablespoons vegetable oil

Freshly ground pepper

8 ounces fresh Mexican chorizo

2 medium tomatoes, diced

1 scallion (green onion), minced

1 jalapeno pepper, deseeded and vain removed, minced

1/3 cup fresh cilantro, chopped

1 teaspoon lime juice

salt

8 corn tortillas

1/4 cup crumbled cotija or Queso fresco

Sour cream and/or guacamole, for serving (optional)

Combine the tomatoes, scallion, jalapeno and cilantro and lime juice in a bowl and season with salt. Set aside.

Heat the vegetable oil in a medium skillet over high heat, then add the diced potatoes and cook until browned, about 3 to 4 minutes.

Next add the sausage to the skillet and cook, 5 to 6 minutes. While cooking mix meat with potatoes.

Remove cooked chorizo and potatoes from heat and set aside.

Warm the tortillas in a dry skillet or wrap in a damp towel and warm in the microwave, about 1 minute.

Fill the warmed tortillas with chorizo mixture and top with the salsa and cheese.

Top with sour cream and/or guacamole, if desired.

If you like chorizo then you’ll enjoy the deliciousness of these recipes.

Spicy Chorizo and Bean Soup

Orecchiette with Chorizo and Chickpeas

Mexican Squash Pasta with Chorizo Meat Sauce

Burritos With Homemade Flour Tortillas

The flour tortilla is a variant of the corn tortilla and its name comes from the Spanish language meaning “small cake”.

Flour tortillas originated in the northern Mexican states of Chihuahua, Durango, Sonora and Sinaloa, where it is more suitable to grow wheat than corn.

In more recent times both the flour and corn tortillas have become both integral to Mexican and Tex-Mex cuisine.

Commercial Made Flour Tortillas

The flour tortilla production is one of the fastest growing bakery products in the United States.

This could be due primarily to the rapid growth of the Hispanic population in the US. And the demand for tortillas has bolstered over the past five years (2015-2020).

To make the tortilla a more attractive food to consumers other than Hispanics, many flour tortilla producers have added nutritional content to their products, such as including tomato, and spinach flavors.

There are whole wheat tortillas produced which have particularly attracted health-conscious consumers who view tortillas as a healthier alternative to bread.

A flour tortilla or wheat tortilla is a soft, thin flatbread from finely ground wheat flour.

The simplest recipes use only flour, water, a fat (usually vegetable oil – in Mexico it would be lard) and salt.

But commercially made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients including lime juice.

Homemade flour tortillas are made with four simple ingredients, flour, salt, vegetable oil, and water.

Homemade Burritos Your Way

The flour tortilla is the base to preparing wraps or burritos among other preparations.

Just warm the tortilla, lay flat, and start to place the ingredients you desire in your burrito, than wrap it up and enjoy.

Burritos are one of those meals that truly never get old. Whether you prefer a spicy meat burrito or just a plain bean and cheese, there are a million ways to customize your wrap.

Use these homemade tortillas for fajitas, breakfast burritos, enchiladas, soft tacos to simply wrapping up a salad for an easy to eat lunch.

Beef Steak Fajitas

Beef Steak Fajitas

The featured recipe is not authentic Mexican food, but a Tex-Mex style food with Mexican ingredient influence or Mexican inspired.

Fajitas got its start in a tortilleria in Houston Texas (USA).

As legend has it, Maria Ninfa Rodriguez, better known as “Mama Ninfa Laurenzo” starting serving fajitas in her Houston restaurant called the Rio Grande Tortilla Co. in 1973.

Originally a tortilla factory, she turned it into a restaurant after her husband passed.

The very first day she sold 250 South Texas tacos. Those pre-assembled tacos al carbon later became build-your-own fajitas, which means in Spanish faja for “belt.”

It describes the cut of beef also called skirt steak and with Mama Nifa a Tex-Mex icon was born.

Steak Fajitas are the perfect blend of well seasoned steak with bell peppers and onions all wrapped in a warm tortilla.

Most restaurants serve them on a cast iron skillet set a blaze on the way to the table.

Read more here about Mexican vs. Tex-Mex: What is the Difference?.

Beef Steak Fajitas

1 teaspoon ground Mexican oregano

1 teaspoon ground red pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoons sea salt

1 teaspoon ground black pepper

1 ½ pounds flank steak, fat trimmed

1 red bell pepper, stemmed, seeded, and thinly sliced

1 green bell pepper, stemmed, seeded, and thinly sliced

1 yellow bell pepper, stemmed, seeded, and thinly sliced

1 small white onion, thinly sliced

1 small purple onion, thinly sliced

4 tablespoons avocado oil

6-8 corn tortillas, warmed

In a small bowl mix together the first six ingredients and set aside.

Seasoned beef strips for Beef Steak Fajitas

Trim fat from flank steak and cut into 1 x 2 inch strips. Next, with ingredients from small mixing bowl, season beef strips and set aside.

Sliced peppers and onions for Beef Steak Fajitas

Next, seed peppers, and thinly slice. Next thinly slice both onions, then mix together and set aside.

steps to cook Beef Steak FajitasWith a large ceramic coated frying pan over medium heat, add avocado oil. When oil is hot add beef strips and cook on all sides, about 2 minutes.

Add, pepper onion mix, stir in and continue to cook until meat is done to your preference (145 degrees for medium…155 degrees for med-well…160 degrees for well-done).

Read our article: Keeping Your Family Safe with a Reliable Meat Thermometer.

Beef Steak Fajitas focusing on beef and corn tortilla

Plate the Beef steak Fajitas and serve with warmed corn tortillas.

 

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Mexican Chicken Tortilla Pie

Mexican Chicken Tortilla Pie

This isn’t a traditional Mexican dish, but rather a recipe out of New Mexico (USA).

New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico, the region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México or New Mexico.

New Mexico like Texas, uses a lot of traditional Mexican ingredients, but they make their own culinary inventions.


Read more here about Mexican vs. Tex-Mex: What is the Difference?


The cuisine of New Mexican over the years had developed in fairly isolated circumstances, which has allowed it to maintain its indigenous, Spanish, Mexican and Latin identity.

The recipes and dishes prepared in New Mexico is not like any other Latin food recipe originating in the rest of United States.

My San Antonio (a news outlet that writes reviews on Food & Drink – Entertainment – Sports and the like for the San Antonio, N.M. area) describes a Mexican Chicken Tortilla Pie as……

“Whether it’s rolled or stacked, an enchilada suits the San Antonio aesthetic. Santa Fe’s enchiladas with their pancake stacks of tortillas, allow for layers of texture and layers of flavors, like lasagna or moussaka or shepherd’s pie.

New Mexico has had a great influence on American eating. 

Any dish made in New Mexico are exotic without being foreign, with an aura of freshness.

The cuisine of New Mexico looks and sounds a lot like Mexican, born of Spanish influence, much like this Mexican Chicken Tortilla Pie.

It looks like a Mexican dish and even taste like one, but the recipe originated in New Mexico, were the cuisine is loved by all who visit the state.

Mexican Chicken Tortilla Pie

ingredients for Mexican Chicken Tortilla Pie

2 tablespoons avocado oil

1 medium yellow or white onion, finely diced

5 mini-sweet peppers, different colors, thinly diced

1 28 ounce can diced tomatoes, undrained

11 ounces frozen whole kernel corn

2 tablespoons taco Seasoning

2 cups shredded Rotisserie chicken

1/3 cup cilantro, finely chopped

3/4 cup grated Monterrey Jack cheese

Preheat oven to 425 degrees

sauteeing, mixing and simmering vegetable bean mix for Mexican Chicken Tortilla Pie

Heat the oil in a large skillet over medium-high heat.  Add the onion and sweet peppers and saute, stirring until they are tender.

Then add the diced tomato, black beans, corn, and seasoning and mix together until well incorporated.

simmering vegetable bean mix for Mexican Chicken Tortilla Pie

Let simmer, uncovered for about 10 minutes.

cutting cilantro with kitchen shears

We use kitchen shears to cut the cilantro, making it easy and convenient. It is cut up just before use, never before.

The oils that flow from the cut leaves start deteriorating after cutting into the leaves. For maximum flavor, prepare the herb just before you need it.

adding shredded chicken and cilantro to vegetable mix for Mexican Chicken Tortilla Pie

Now that the mixture has simmered for 10 minutes, add the shredded chicken and cut cilantro, and stir in and cook until hot.

lining sprin form pan and layering tortillas and meat mixture for Mexican Chicken Tortilla Pie

Now to prepare the pie, line the bottom and sides of an 8 inch spring-form pan.

Position one tortilla on the bottom of the lined pan and spoon on mixture until if spreads even over the surface of the tortilla.

Repeat this three more times, using the other three tortillas.

After placing the last tortilla on the top, spread the cheese out over it.

Place into the heated oven and bake for 20 minutes or until browned lightly.

Remove and let stand 5 minutes.

Mexican Chicken Tortilla Pie

Remove the ring from the spring-form pan as well as the paper around the pie, and slide pie onto a platter and serve.

slice of Mexican Chicken Tortilla Pie

It may not be a Mexican original culinary dish, but for the sack of argument, let’s say it is.

Enjoy your slice of Mexican Chicken Tortilla Pie.

What Others are Saying About Mexican Food with Chicken:

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Mexican Desserts to Satisfy Any Sweet Tooth

Mexican Dessert Menu

 

If you hear “Mexican food,” your thoughts may instantly turn to enchiladas, burritos, guacamole, Pico de Gallo and fajitas. But what comes after those savory, spicy delights?

Something sweet, of course!

The best way to wrap up a delicious Mexican meal is with a classic Mexican dessert. Sweet and decadent, the three tasty desserts listed below never go out of style. What’s even better is they are all easy to make once you know how!

Let’s take a look at these desserts and get busy planning your next adventure in Mexican cooking.

Flan

Flan

Flan

This ancient recipe can be traced all the way back to Rome where chickens were first known to be used just for their eggs. This custard dish was originally a savory meal, but was so versatile that it soon became flavored with other natural ingredients, like honey.

We can see an evolution of flan through the centuries and across borders. Because flan is such a simple dish to make, it became popular with many cultures, each adding their own local special touches. We can see the Spanish influence in the Mexican recipes which are traditionally sweetened with a glaze of caramelized sugar.

When Columbus journeyed to the Americas, he brought with him his love of flan and his recipes. Flan became a classic dessert in Mexican homes. Chickens – and their eggs – were plentiful, making this dessert affordable for all people of any economic status.

This wonderfully elegant, yet simple dessert remains virtually unchanged in Mexican cooking where it is basic custard, molded, then turned over onto a plate. It may have a caramel coating or caramelized sugar coating, and is served either room temperature or cold.

Tres Leches Cake

Tres Leches

Tres Leches

Cake is good, but cake soaked in something delicious is better. Like flan, you can trace this type of cake way back to ancient times. There are soaked cakes on every continent with so many variations that it boggles the mind.

For instance, rum or sherry soaked cakes are very British, while fruit juice soaked cakes are a familiar dessert in tropical regions. Cakes soaked in wine are common in Italy and France. It seems that each version has reasons why the ingredients are what they are. The Mexican version features a sweet spongy cake soaked in three kinds of milk.

This dessert, the Tres Leches Cake, translates to “3 milks” cake. The origin of that term and the recipe itself is still questionable. Some believe the recipe originated with the introduction of condensed and evaporated milk. The three milks included in most recipes for Tres Leches Cake are sweetened condensed milk, evaporated milk, and heavy cream.

No matter what the origin of the recipe is, the combination of these three rich milks makes one delightful dessert.

You can serve your Tres Leches Cake with a layer of whipped cream sprinkled with cinnamon, topped with fruit, or plain. It’s a nice treat any way you choose.

Empanadas

When you think of an empanada, you could be thinking of many types of foods. As a matter of fact, the word simply means a pastry. That leaves a lot to the imagination, but the basic design is the same for any recipe.

The pastry itself is simple, much like a pie pastry. You form a circle or a square, spoon in the filling, fold, seal and bake or fry. The filling is what makes the dish. In this case, we are making a Mexican dessert so we are going to stick to a sweet filling.

In Mexico, a dessert empanada could contain many fruits and other fillings, but what comes to mind, of course, is bananas along with another Mexican favorite, chocolate. Nuts would add a lot of flavor and texture to this dessert. As with many authentic Mexican recipes, keeping the empanada pastry plain and simple is traditional. If you want to get a little more creative, try using puff pastry instead.

If you are not a fan of making homemade pastry, go ahead and use pre-made pie crusts, frozen empanada discs or other pastry dough. As long as it’s flaky, hot, and sweet, your Mexican empanada dessert will be perfect.

Try your hand at these three desserts the next time you want to treat your family to something deliciously sweet after dinner. These classic Mexican desserts will become family favorites in no time!

 

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