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.