CABO SAN LUCAS
•
PLAYA DEL CARMEN
•
MAZATLAN
•
GUANAJUATO
•
TULUM
•
CANCUN
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MEXICO CITY
•
GUADALAJARA
•
MONTERREY
•
MERIDA
•
PUERTO VALLARTA
•
OAXACA CITY
•
SAN MIGUEL DE ALLENDE
•
PUEBLA
•
CABO SAN LUCAS • PLAYA DEL CARMEN • MAZATLAN • GUANAJUATO • TULUM • CANCUN • MEXICO CITY • GUADALAJARA • MONTERREY • MERIDA • PUERTO VALLARTA • OAXACA CITY • SAN MIGUEL DE ALLENDE • PUEBLA •
COCINA MEXICANA
WETS & dipS
mole
cilantro sauce
CILANTRO GARLIC HONEY LIME JUICE OLIVE OIL SALT
BLEND ALL ingredients
PICO DE GALLO
CILANTRO TOMATOES garlice LIME JUICe WHITE ONIONS JALAPENO (OPTIONAL) SALT
guacamole
avocado CILANTRO TOMATOES LIME JUICE GARLIC WHITE ONIONS JALAPENO (OPTIONAL) SALT
salsa roja
CILANTRO TOMATOES GARLIC LIME JUICE WHITE ONIONS JALAPENO olive oil SALT
BLEND ALL ingredients
cilantro avocado
AVOCADO CILANTRO GARLIC JALAPEÑO OLIVE OIL SALT SOUR CREAM
BLEND ALL ingredients
TACOS
ESSENTIALS
SHELLS MEATS BEANS GUACAMOLE SOUR CREAM LETTUCE JALAPEÑO TOMATO CHEESE
SHREDDED CHICKEN
HOMEMADE SEASONING
Step I WASH AND BOIL MEAT IN SALT H2O, drain water ONCE BOILED, SHRED chicken.
Step II In a separate pot add, SEASONING AND SHREDDED MEAT (CONTINUE TO COOK FOR 10 MINUTES SO THE JUICES CAN ABSORB; ADD MORE SEASONING AS DESIRED)
Step III ASSEMBLE TACOS WITH YOUR TOPPINGS (DON’T FORGET TO WARM YOUR TORTILLAS IF USING SOFT SHELLS)
SHREDDED GOAT / BEEF BIRRIA
Garlic Onion Chile Guajillo Ancho Pepper Chile Arbol Annatto Cloves Oregano Thyme Cumin Beef Bouillon
Cook Time 2 HRS
Step I Boil Meat for 60min w.1 Head of Garlic, 1/2 White Onion
Step II In a separate pot, ADD Vegetable Oil, 10-12 Chile Guajillo, 3 Ancho Pepper, 6-8 Chile Arbol, 6 Garlic Cloves (remove seeds + stir repeatedly for 2-3min)
Step III Blend Chiles + boiled Garlic + Onion AND Add 6-8 Annatto, 2 cups of Water, Cloves. (pour sauce over still boiling meat)
Step IV Into the pot add, 1 tsp Oregano, 1 tsp Thyme, 1/2 Cumin, 1 Beef Bouillon
CRUNCHWRAP SUPREME
LARGE SOFT TORTILLA TOSTADA TORTILLA MEATS BEANS GUACAMOLE SOUR CREAM LETTUCE TOMATO CHEESE
Step I COok meat
Step II ADD meat to large soft TORTILLA, LAYER CHEESE, ADD TOSTADA. ADD CHEESE SAUCE. LETTUCE, TOMATOES, SOUR CREAM and guacamole. CUT Another SOFT TORTILLA INTO TRIANGLE AND LAYER OVER EVERYTHING. CLOSE WRAP around the tostada AND SEAR ON BOTH SIDEs.
BURRITOS
VARIATIONS
CHEESEBURGER BURRITO
BARBEQUE / CHIPOTLE CHICKEN BURRITO
CEASAR SALAD BURRITO
MAC & CHEESE + FRIED CHICKEN
CHIPOTLE STYLE burrito
RICE BEANS MEAT OF CHOICE FAJITA SOUR CREAM GUACAMOLE CHEESE PICO DE GALLO CORN SALSAS
BREAKFAST BURRITO
FRIED EGGS HASH BROWN OR HOME FRIES CHEESE BACON AVOCADO SAUCE OF YOUR CHOICE SALT / PEPPER
ENTREES
CAJUN FRIED CORN
CORN SKEWERS BUTTER RED JALAPEÑO GARLIC ONION POWDER PEPPER CILANTRO
Step I BOIL or fry CORN cob
Step II POKE EACH CORN WITH SKEWER AND FRY
Step III MELT BUTTER AND ADD RED JALAPEÑO GARLIC, ONION POWDER, PEPPER AND CILANTRO, POUR MIXTURE OVER CORN, DRIZZLE SOUR CREAM AND ENJOY
ENCHILADAS verdes
meat of choice tomatillo white onions JALAPEÑOs. garlic CHICKEN BOUILLON cilantro cheese
Step I cook meat of choice or skip this step if your fill in is cheese. allow to cook then shred meat.
step II boil tomatillo, white onions and JALAPEÑOs. once soft blend with garlic cloves, CHICKEN BOUILLON, cilantro and meat broth
step III saute white onions, add a small amount of sauce from step two and shredded meat. once cooked, add unto soft tortilla and roll into a flute.
step IV add flute in pot over low heat and drench them with sauce from step two. top with cheese and enjoy.
ELOTE
Corn cREMA MEXICANA COTIJA CHEESE + QUESO FRESCO TAJIN
Step I BOIL CORN cob or fry loose corn
Step II brush with mexican sour cream, chopped cilantro, cojita cheese and tajin
OPTIONAL : USE HOT CHEETOS OR TALKIS DUST
FLAUTAS
meat of choice sour cream / crema mexicana lettuce avocado cilantro cojita cheese
Step i cook meat of choice or skip this step if your fill in is cheese. allow to cook then shred meat.
step ii microwave tortillas and fill with meat or cheese before rolling into a flute. fry them on the opening side facing down first, then turn in oil until golden brown all around. ( hack : put a little crema on the egde of tortilla to seal close before frying)
step iii assemble: add sour cream / crema mexicana, salsa verde, lettuce, avocado, CILANTRO and cojita cheese. enjoy
POZOLE verde
SHREDDED CHICKEN tomatillo GREEN PEPPER white onions JALAPEÑOs. garlic CHICKEN BOUILLON cilantro WHITE HOMINY (MOTE) LETTUCE
Step I BOIL CHICKEN IN CHICKEN BOUILLON WATER. DRAIN THEN SHRED.
step II boil tomatillo, GREEN PEPPER, white onions and JALAPEÑOs. once soft blend with garlic cloves, CHICKEN BOUILLON WATER FROM STEP ONE AND cilantro. ADD SALT TO PREFERENCE
step III BRING SAUCE TO BOIL AND ADD MOTE, WATER AND CHICKEN BOUILLON. ALLOW MOTE TO COOK THEN ADD shredded CHICKEN.
step IV SHREd LETTUCE AND SERVE WITH POZOLE W. AVOCADO.
chile relleno
chile poblanos mozzarella chesse eggs flour
Step I roast chile poblanos. place them in a bag to sweat for 5 min, them carefully scrap off skin. slit to remove seeds if you do not remove head before beginning.
Step II stuff with cheese and close slit with a toothpick
Step III beat 5 eggS. SEPARATE EGGS WHITES AND YOLK. after egg whites is fluffed, add yolks and mix
Step IV cover your chile poblanos in flour, than dip into the eGg batter. lastly, fry them on each side in oil. allow chile to drain excess oil. enjoy
chicken TAMALES
variations : raja, chicken in green / red / mole sauce
chicken garlic. bay leaves white onion anaheim peppers poblano peppers serrano peppers tomatillo cilantro JALAPEÑO cumin oregano black pepper lard baking powder maseca CORN HUSK
step Iblend 8 garlic cloves with one cup of h20 and add mixture into boiling water. add chicken or skip this step if your fill in is cheese. add one whole onion, one garlic head, 2 bay leaves, chicken bouillon, salt and pepper. allow to cook for 35 min, REMOVE CHICKEN FROM WATER then shred meat.
step II roast 3 anaheim and 2 poblano peppers. place them in a bag to sweat
step III boil 12 tomatillo, 1 JALAPEÑO and 2 serrano peppers. transfer them into a blende and add 3 garlic cloves, half white onions, roasted anaheim, poblano peppers, cilantro, cumin, oregano, black pepper, chicken BOUILLON and half cup of tomatillo boiling water.
step IV into a saute pan, add chopped white onions, shredded chicken and sauce from step three.allow to simmer for 3 min then remove from heat. (add additional seasoning if necessary)
step V in medium-LOW speed, mix 1 1/2 cup LARD, 5 tsp baking powder, 6 cuPS OF MASECA, 4 CUP OF CHICKEN BROTH FROM STEP ONE, AND 2 - 3 CUPS OF WARM WATER. MIX FOR 15 MIN AND ALLOW TO REST.
step VI SPREAD A THIN LAYER OF MASA ON CORN HUSK. ADD MEAT. FOLD BOTH ENDS AND FOLD TAIL.
step VII STEAM TAMALES STANDING UP IN MEDIUM HEAT. COVER IN MORE HUSK, ALUMINUM FOIL AND COVER. COOK FOR TWO HRS. SERVE WITH SALSA VERDE AND ENJOY
full RECIPE BY CONTENT CREATOR @LOV.KARI ON TIKTOK
quesadilla
soft tortilla meat of choice bean peppers cheese guacamole sour cream
varitation
breakfast quesadilla
cheese quesadilla
cheeseburger quesadilla
TORTAS
bread refried beans meat of choice JALAPEÑO sour cream lettuce tomato avocado oxaca cheese
step i cook meat and beans (blend beans after cooking); toast bread with butter
step ii assemble sandwich
EATS @ HOME
chipotle (at home)
bowl or burrito
white rice black beans chicken fajitas guacamole lettuce cheese jalapeño sour cream
cava (at home)
pita bread black lentils honey chicken avocado pickled red onions black olives cheese humus tzatziki skhug sauce
Step I Boil lentils. season and cook meat on skillet. cut mat into cubes
Step II make pita or use store bought
Step III assemble: pita, black lentils, humus, tzatziki, chicken, avocado, pickled red onions black olives and cheese