Baja Fish Tacos(Tacos de Pescado) originated in Baja California, Mexico and through the years it became one of the most enjoyed tacos in the US.
- Vegetable oil, for frying
- 1/4 red cabbage, thinly sliced (about 1 1/2 cups)
- 1/2 cup fresh cilantro, roughly chopped
- Juice of 1 lime, plus wedges for serving
- 2 tablespoons honey or agave nectar
- 1/2 cup mayonnaise
- Kosher salt
- 1 pack of Casa Bonita White or Yellow Corn Tortillas
- 3/4 cup all-purpose flour
- 1/2 teaspoon chili powder
- Freshly ground pepper
- 1 1/4 pounds skinless halibut fillet, cut into 2-by-1/2-inch pieces
- 1 Hass avocado
- 1/2 cup fresh salsa
- Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
- Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
- Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
- Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.
Cochinita pibil is a traditional dish from the Yucatan Peninsula. Preparation of traditional cochinita involves marinating the meat in sour orange juice, seasoning it with annato(achiote)paste which imparts a vivid burnt orange color, and roasting the meat while it is wrapped ina banana leaf.
- 1 Pack of Casa Bonita White or Yellow Corn Tortillas.
- 2 kg pork butt
- 3 Tbsp achiote paste
- ⅓ cup orange juice
- ⅓ cup freshly squeezed lemon juice
- ⅓ cup white vinegar
- 1 habanero pepper, seeded and finely chopped
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 1 tsp ground coriander
- 1 tsp salt
- Pickled Red Onions:
- 1 red onion, halved and thinly sliced
- ½ cup apple cider vinegar
- 1 tsp salt
- 1 Tbsp sugar
- ½ tsp whole black peppercorns
- Fresh cilantro
- Rub down pork butt with achiote paste. If the pork is tied up, remove all the string and massage the achiote over the unfolded piece of meat.
- In a large bowl, mix together orange juice, lemon juice, vinegar, habanero and the spices. Place pork in the orange mixture and leave to marinate in the refrigerator for at least 4 hours or ideally overnight. Turn the pork at least once in the marinade to ensure even saturation.
- In a small bowl, mix together vinegar, salt and sugar until the dry ingredients are dissolved. Place onions in a sanitized glass jar and pour vinegar over top. Add peppercorns and top up with water until all the onions are submerged. Set aside at room temperature for an hour to steep. After this, they will be ready to eat. If you’re not eating them right away, pop them in the refrigerator to store.
- Place pork, marinade and 1 cup of water into a slow cooker and cook on low for 8 hours. Once the pork is cooked, it should shred apart easily with a fork.
- Serve pork in Casa Bonita Corn Tortillas topped with pickled red onions and fresh cilantro.
Pollo Adobado is one of the more traditional dishes in Mexican Cuisine and is widely enjoyed coast to coast.
- 1 oz. canola oil
- 4 each garlic cloves
- 1 tsp Mexican oregano, dried
- ½ tsp black pepper, ground
- 1 Tbsp cumin, ground
- 1 tsp cloves, ground
- 1 cup of water
- 5 each ancho chiles, reconstituted with hot water
- 1 Tbsp raw sugar or agave syrup
- 1 oz apple cider vinegar (preferably organic)
- 1 pack of Casa Bonita Yellow of White Corn Tortillas
- 5 lbs. chicken thighs, skin on, bone in
- 1 yellow onion
- 1 carrot, peeled
- 1 poblano chile
- 6 cups of water
- ½ cup adobo paste,achiote paste can be use as a substitute.
- 2 key limes
- 2 Tbsp sesame seeds, toasted
- Season the chicken thighs with salt, preferably half an hour in advance.
- Sear the chicken thighs on both sides.
- Add the vegetables and water.
- Cover and place in a 300-degree oven for two hours, or until meat is falling off the bone.
- Remove all of the skin and bones from the meat and shred.
- Fold the adobo paste into the shredded chicken.
- Taste for salt, it will need some. Put the chicken into warm Casa Bonita Corn Tortillas, garnish with onions, cilantro and avocado and enjoy.
A classic Mexican breakfast, huevos rancheros(translated “ranch eggs”) are fried eggs served on hot corn tortillas and smothered in cooked salsa.
- 1 tablespoon olive oil,
- 2 cups of your favourite salsa recipe or make the salsa below.
- Black Beans(optional)
- 4 Casa Bonita Corn Tortillas(white or Yellow)
- 1 tablespoon butter
- 4 large eggs
- 1/2 cup crumbled cotija (or feta) cheese, or shredded Monterey Jack
- optional additional garnish and toppings- chopped fresh cilantro, sliced/diced avocado or guacamole, sliced jalapeno, fresh corn.
For the Tomato Jalapeno Salsa:
- 3 plum tomatoes
- 1/2 onion
- 1/2 jalapeno
- 1 garlic clove
- salt to taste
- To make the Tomato Jalapeno Salsa, start by rinsing and de-stemming the tomatoes. Roast them in a 400F oven for 20-25 minutes. Add the roasted tomatoes to a blender along with 1/2 onion, 1 peeled garlic clove, and 1/2 jalapeno. Combine well and taste for seasoning and heat, adding salt and more jalapeno if necessary.
- Heat a skillet over medium heat; add 1 tablespoon of olive oil. When olive oil ripples, add salsa and cook over medium heat, stirring occasionally for about 10 minutes.
- Meanwhile, begin warming beans in a separate pan.(optional)
- Transfer cooked salsa to bowl; cover to keep warm.
- Wipe out skillet; heat skillet over medium heat. Add tortillas in a single layer to dry skillet (working in batches as needed), cook until warm and slightly toasted, turning as needed. Remove and cover to keep warm.
- Heat skillet over medium heat. Coat pan with a bit of butter. Fry eggs to preference; season to taste with salt and pepper. Add additional butter as needed.
- Serve fried eggs on warm tortillas, topped with cooked salsa, warmed black beans, and cheese. Add any optional chopped fresh cilantro, sliced/diced avocado or avocado, sliced jalapeno or fresh corn as desired.
Chilaquiles are a traditional Mexican dish. Typically, corn tortillas cut in quarters and fried are the basis of the dish. Green or red salsa or mole, is poured over the crispy tortilla triangles, called “totopos”. The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sour cream, and it is served with refried beans. Like many dishes, regional and familial variation is quite common.
Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas.
• 1 tablespoon vegetable oil
• 1 cup of chopped onions.
• 2 to 3 cups of Casa Bonita Cantina Style Corn Chips (approximately 30 chips from a bag)
• 1 1/4 cups green or red salsa.
• 1/2 cup of cheese.
• 2 tablespoons sour cream
1. Gather the ingredients.
2. Lightly coat a large frying pan with the vegetable oil; heat the onions over medium-high heat until they are translucent.
3. Spread the tortilla chips in the pan.
4. Quickly pour the salsa over the chips and reduce the heat to medium-low. Simmer the chips in the sauce, undisturbed, until the chips absorb some of the liquid and soften, for approximately 10 minutes.
5. Add the cheese and sour cream, serve and enjoy.
Carnitas, literally meaning “little meats”, is a Mexican dish from the state of Michoacan and is broadly popular for his simplicity and flavour.
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt, or more, to taste
- 1 teaspoon ground black pepper
- 4 pound pork shoulder, excess fat trimmed
- 4 cloves garlic, peeled
- 2 onions, quartered
- 2 oranges, juiced
- 2 limes, juiced
- 1 pack of Casa Bonita Corn Tortillas.
- In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork shoulder with spice mixture, rubbing in thoroughly on all sides.
- Place garlic, onions, orange juice, lime juice and seasoned pork shoulder into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-5 hours.
- Remove pork shoulder from the slow cooker and shred the meat before returning to the pot with the juices; season with salt and pepper, to taste, if needed. Cover and keep warm for an additional 30 minutes.
- Preheat oven to broil. Place carnitas onto a baking sheet and broil until crisp and crusted, about 3-4 minutes.
- Heat the tortillas and fill them with the carnitas and serve immediately garnishing them with onions and cilantro.
Guacamole dates back to the 16th century and the Aztecs and comes from the word, ahuaca-mulli, which literally translates as “avocado sauce” or “concoction”. The traditional dish was made by mashing tomatoes, onions and avocados.
- 2 avocados
- Tajin Clasico seasoning
- 1 Roma tomato seeded and diced
- 1/4 cup diced onion
- 1/8 cup cilantro minced
- Lime juice
- 1 bag of Casa Bonita Cantina Style Corn Chips.
- Skin, seed and mash the avocados
- Sprinkle 1/2 teaspoon of Tajin Clasico Seasoning.
- Add tomato, diced onion, cilantro, lime juice to taste, a dash of salt and mix together.
- Enjoy with Casa Bonita Cantina Style Corn Chips.
Traditionally, barbacoa is a preparation of meat (usually sheep, goat, or beef) that is steam cooked in an underground oven until very tender and succulent. Today the term is also sometimes used for a similar preparation made on a stovetop or in a slow cooker.
- 4 lbs beef brisket (or beef chuck roast will also work)
- 2 Tbsp vegetable oil
- 3 – 4 chipotle chilis in adobo
- 1¼ cups beef broth
- 1½ Tbsp ground cumin
- 1 Tbsp dried oregano
- ¾ tsp salt, then more to taste
- ½ tsp ground black pepper
- ¼ tsp ground cloves
- ¼ cup fresh lime juice
- 1 pack of Casa Bonita White or Yellow Corn Tortillas
- Cut the beef into large cubes. In a large skillet over medium high heat add the vegetable oil and sear the beef on each side. Transfer to your slow cooker.
- In a food processor add adobo chilis, beef broth, garlic, cumin, oregano, salt, pepper, cloves, and lime juice. Pulse until blended and pour on top of the meat.
- Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks and turn on warm.
- Serve in Casa Bonita Corn Tortillas with onions and salsa.
- 20 medium shrimp peeled and deveined
- 1 1/2 tablespoon olive oil
- 1 clove garlic minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chilli powder
- 1/4 teaspoon onion powder optional
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
- Squeeze of lime optional
- 1 Pack of Casa Bonita Tortillas White or Yellow.
- 1 tomato seeded and chopped
- 1 avocado peeled, seeded and cut into chunks
- 1 jalapeno seeded and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh lime juice from half a lime
- 1/4 cup loosely packed fresh cilantro leaves coarsely chopped
- 1/4 cup Chipotle sour cream (just add chipotle to sour cream and mix)
- 2 tablespoons finely chopped cilantro
- 1 tablespoon fresh lime juice
- 6 small flour tortillas corn tortillas can also be used
- To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chilli and onion powders, and salt. Add in shrimp and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast-iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
- To make the salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
- To assemble: Stir chipotle sour cream with cilantro and lime juice in a small bowl; set aside. Grill tortillas on the stovetop over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side. Enjoy!!
Al pastor (from Spanish, “shepherd style”), also known as tacos al pastor, is a dish developed in central Mexico that is based on shawarma spit-grilled meat brought by Lebanese immigrants to Mexico. Being derived from shawarma, it is also similar to the Turkish döner kebab and the Greek gyros. In contrast to döner kebab and shawarma, however, tacos al pastor are pork-based.
- 1 tablespoon canola oil, plus more for brushing
- 3 garlic cloves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cloves
- 4 guajillo chiles—stemmed, seeded and cut into 2-inch pieces
- 1/3 cup pineapple juice
- 1/4 cup distilled white vinegar
- 2 tablespoons achiote paste
- Sea salt
- 2 pounds boneless pork shoulder, sliced 1/4 inch thick
- 1/2 medium pineapple, peeled and sliced 1/2 inch thick
- 1 medium red onion, sliced crosswise 1/2 inch thick
- Casa Bonita corn tortillas, chopped cilantro and lime wedges, for serving
1. In a medium saucepan, heat the 1 tablespoon of oil. Add the garlic and cook over moderately high heat, turning occasionally, until lightly browned about 1 minute. Stir in the oregano, cumin, pepper and cloves and cook until fragrant, about 1 minute. Add the chiles and cook, stirring, until blistered in spots, about 30 seconds. Add the pineapple juice, vinegar and achiote paste and bring to a boil. Remove from the heat and let stand for 5 minutes.
2. Transfer the chile mixture to a blender and puree until smooth. Season with salt. Scrape the marinade into a large, sturdy plastic bag. Add the pork and turn to coat. Set the bag in a small baking dish and refrigerate overnight.
3. Light a grill or preheat a grill pan. Brush the pineapple and onion with oil. Grill over high heat, turning once, until lightly charred and softened 3 to 5 minutes. Transfer to a carving board and tent with foil.
4. Remove the pork from the marinade. Grill over high heat until lightly charred and just cooked through, 2 to 4 minutes. Transfer to the carving board and let rest for 5 minutes.
5. Cut the pineapple, onion and pork into thin strips and transfer to a bowl. Season with salt. Serve with Casa Bonita Corn tortillas, chopped cilantro and lime wedges.