Recipes tagged with « Mexican »
Turkey Chilaquiles Twist
Chilaquiles layered with tender turkey, smoky chile salsa, and creamy textures. Slow-simmered turkey broth forms the salsa base, with toasted chile pasilla swapped for guajillo and smoked paprika replacing cinnamon for warmth. Crispy corn chips baked with layers of shredded turkey, salsa, cream, and a cheddar-Monterey Jack blend. Finished with avocado, fresh tomato, onion, cilantro, and a tangy lime crema. Gluten free dairy rich; no eggs or nuts. Scanner-friendly method focusing on aromas, colors, and textures to guide timing and readiness.
Spiced Mexican Tofu Scramble
A plant-based scramble using firm tofu crumbled by hand, infused with smoky chipotle and coriander. Aromatic sauté of shallots, garlic, and mild serrano pepper. Finished with fresh avocado, scallions, and a squeeze of lime. Gluten-free, nut-free, and egg-free. Simple, quick, and flexible enough for breakfast or dinner.
Shrimp Cheese Pupusas
Corn dough pockets stuffed with sautéed garlic shrimp and melted Monterey Jack cheese. Uses masa harina and vegetable oil for pliable dough. Cooked till golden crisp on both sides. Serve warm with tangy cabbage slaw and spicy tomato sauce to balance richness. A twist on Salvadoran pupusas with fresh jalapeño heat, onion punch, and creamy cheese. The filling moisture controls dough texture for tender bites. Easy to make, freezes well before cooking.
Beef Egg Chilaquiles Remix
A layered dish with seared steak, fried eggs, crisp tortilla chips, and a bright tomato-chipotle lime sauce, served with black beans and fluffy rice. Swaps smoky salsa verde for roasted poblano salsa and queso fresco for cotija cheese, plus a fresh avocado twist. Combines quick meat sear with gentle egg frying. Sauce balances acidity and heat. Texture is key—crispy chips softened just right by sauces but not soggy. Herbs and onions add crunch and brightness. Covered cooking times flexible; look for visual cues in beef doneness and egg whites set with runny yolk. Practical tips for substitutions and timing included.
Cactus Salad with Tortilla Bowls
A chilled cactus salad tossed with grilled red peppers, green onions, and fresh herbs. Served in crispy olive oil–brushed tortilla bowls baked until golden. Citrus zest and juice brighten the mix. Refrigerated for hours, flavors meld. No nuts, dairy, or eggs. Vegan friendly. Tortilla bowls shaped over inverted ramekins for a crisp shell. Quick prep yet needs chilling. Bold, fresh, textured. Four servings.
Mexican Mini Bites
Tiny corn chips topped with creamy scrambled eggs cooked with diced bell peppers and a touch of milk. Finished with shredded cheddar cheese and a sprinkle of fresh cilantro. Butter melts in the pan, eggs stay soft, mild spices. Quick snack or starter. No nuts, gluten-free, no eggs in base ingredients, but eggs are used in topping.
Smoky Red Bean Tacos
Dry red beans soaked overnight, cooked low and slow with a mix of spices including yellow curry, smoked paprika swapped for ancho chili, and toasted fennel replacing cumin. Braised with fire-roasted tomatoes, chipotle in adobo, honey, and fresh lime juice. Served in warm tortillas with crunchy julienned radishes, fresh cilantro, pickled onions, and crumbled feta cheese. Roasting time adjusted for texture. Batching and soaking help layers build. A citrus twist in the finish. Bright, smoky, and spicy. Vegan if feta omitted. Balanced between heat, sweet, tang, and herbaceous tones.
Spiced Black Bean Taquitos
Black beans mashed half, mixed with cream cheese, lime, smoked paprika instead of cumin, and chipotle hot sauce replace original hot sauce. Frozen peas swapped for corn. Added fresh cilantro chopped into filling. Rolled in wheat tortillas, pan-fried in vegetable oil until crispy. Garnished with sour cream, extra scallions. Cook time adjusted by ±5 minutes. Servings keep at four.
Braised Pork Tacos Twist
Slow-cooked pork shoulder in a spiced beef broth with crushed tomatoes, lime and orange juice, fresh herbs and smoky chipotle pepper. Served with a fresh tomato salsa, lettuce, crema, and crumbly cheese. The pork is tender, shredded, flavorful. The salsa bright, fresh, slightly tangy. Tacos crisp with a soft interior, layered with textures. Includes adjustments to spices and added jalapeño for heat. Quantities slightly reduced or increased, timing shifted for optimal tenderness without rushing. A straightforward mix of seasoned meat, fresh topping, and simple shells makes handheld bites full of punch and character.