BAJA FISH TACOS
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.
Mexican dish from northern Mexico that consists of heated tortilla chips covered with melted cheese often served as a snack or appetizer. More elaborate versions of the dish include other ingredients, and may be substantial enough to serve as a main dish. Ignacio “El Nacho” Anaya is credited for creating the dish in 1943; the original nachos consisted of fried corn tortilla chips covered with melted cheese and sliced jalapeño peppers.
- 1 tablespoon canola oil
- 2 breasts chicken breast, finely diced
- ½ tablespoon kosher salt
- ½ tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- ¾ cup BBQ sauce (215 g)
- 11 oz of CASA BONITA Cantina Style corn tortilla chips (300 g), 1 bag
- 2 cups shredded cheese (200 g), shredded
- ½ red onion, finely sliced
- 1 tomato, diced
- 1 Jalapeno diced
- 8 strips bacon, cooked, crumbled
- 2 tablespoons fresh parsley, finely chopped
- ½ cup sour cream (115 g)
- 1 avocado, diced
- Tajin Classic Seasoning to taste.
- Preheat oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
- Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
- In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, jalapeno and parsley. Repeat with the remaining ingredients.
- Bake for 15 minutes.
- Drizzle the sour cream and sprinkle the avocado on top, sprinkle Tajin on top of the avocado and Serve!
The name “tacos de alambre” is given because the ingredients are almost the same as the ones are used to cook Beef kabobs (Alambres)in Mexico, just that instead of making them using the skewers, we cook them on a skillet. These tacos are popular in Mexico City and central states of the country
- 1 pound Top Sirloin steak cut into ½ inch cubes
- Salt and pepper
- ½ Lime
- 6 oz. of bacon cut into ½-in pieces (6 slices), it can be exchange with turkey bacon for a healthy option.
- 1-¼ cup white onion chopped (about ½ medium-size onion)
- 1-¼ cup red and green peppers chopped.
- 6 oz. Oaxaca or Muenster cheese, you can use the cheese of your preference the only requirement is that melts.
- 1 pack of Casa Bonita Corn Tortillas
- Place chopped meat in a bowl. Squeeze the lime juice over the meat and season with salt and pepper. Set aside.
- Place skillet over medium-high heat. Once the skillet is really hot, start cooking the bacon. Cook for about 4 minutes, or until the bacon has started to release its fat and turning light brown around the edges. At this point, you can remove some of the fat if you want.
- Add the steak to the skillet with the bacon and cook, about 6 minutes. Now, stir in the chopped onion and peppers. Keep cooking for about 3-4 minutes. Cook longer if you like the onion and peppers more tenderly cooked.
- Finally, place the cheese all over the meat and wait until it starts melting. Remove skillet front heat and place a lid. Warm the tortillas and serve in tacos.
Out of the whole universe of tacos, you’ll find in Mexico City, tacos de Suadero must be one of the most popular choices, along with the Al Pastor tacos. This is really easy to make, an option for your next taco night.
- 2 Lbs. of Suadero Meat better know as Roast Meat
- 2 Tbs. of beef rendered fat or vegetable oil
- 2 cups of water of more just enough to cover the meat.
- 1/2 white onion finely diced.
- 1 small bunch cilantro finely chopped
- Salt to taste
- A hot salsa of your choice
- 1 pack of Casa Bonita® Corn Tortillas
- 1 Hot Chorizo or Sausage.
- Place the meat and beef fat or oil into a pot and cover with the water. Cook for about 2 hours until meat is tender. Add more water if needed during this process if the meat is not tender.
- Once the meat is tender and the water has reduced, the meat will start to brown with the fat. At this time you can either shred the meat or chop it on your cutting board and return it to the pot to lightly brown, at this stage add the chorizo or sausage and once is cooked start forming the tacos.
- Warm the corn tortillas to form the tacos, top with the chopped onion and cilantro, and season with salt. Sometimes I cook the meat in advance and just brown on the griddle while warming the tortillas when ready to serve.
- 1/2 cup diced onions
- 4 oz chorizo sausage (a substitute can be Italian sausage or turkey sausage)
- 2 cups salsa verde (green salsa)
- 1 bag of Casa Bonita® Cantina Style Tortilla Chips
- 4 eggs
- 3/4 cup of monterrey jack or mozzarella
- 1/4 cup chopped cilantro
- Sliced avocado
- Tajin Clasico®
- Preheat oven at 400 degrees F.
In a large skillet sauté onion with chorizo in a medium heat.
2.Add green salsa to skillet, bring temperature up to medium high and bring mixture to a slow boil 2-3 minutes until sauce thickens.
3.Add chips by the handful, toss with a spatula to cover the chips in the sauce.
4.Remove skillet from heat, then crack the eggs.
5.Put the skillet in the oven and bake for 8-10 min.
6.Remove from oven and top with cheese, cilantro and avocado.
7. Season with Tajín clásico to taste.