Huevos Rancheros

Ingredients:

• 3 tomatoes, cubed
• 3 serrano chiles, sliced
• 1 tablespoon oil
• 1 tablespoon salt
• ½ teaspoon pepper for the sauce
• ¼ cup onions, chopped
• 1 clove garlic, minced

• ½ tablespoon oil
• 440 g beans canned

• 4 tablespoons oil
• 8 corn tortillas
• 8 eggs
• ½ teaspoon salt
• ¼ teaspoon pepper

Preparation:

1. Turn the heat up to medium and heat 1 tablespoon of oil in a big saucepan or comal. Add the garlic and onion, and cook until the onion is transparent.
2. Add the tomatoes and chilies and simmer for 10 minutes. To make the sauce soupy, add a little water, cover, and heat until bubbling. Put aside.
3. After cooling, transfer the pan's contents to a blender and process until a smooth consistency is achieved.
4. Next, add extra oil to the pan and reheat the sauce over medium heat. After about five minutes of cooking, season and set aside.
5. The corn tortillas should be fried in a little oil for one minute on each side in a different pan or skillet. Use kitchen paper to drain any extra oil, then set it aside.
6. Cook the eggs in the same pan and season to taste.
7. In a pan with a little oil, stir the canned beans until they are heated through.
8. Arrange two tortillas in a large, flat plate, cover with two eggs, and serve with beans and ranchera sauce.

Quesadilla

Ingredients:

• 6 flour tortillas
• ½ red bell pepper, stemmed, seeded, and diced
• 4 scallions, thinly sliced
• ½ cup corn kernels
• 2 jalapeño peppers, thinly sliced
• 1¼ cups sharp cheddar cheese, grated
• 1¼ cups Monterey Jack cheese, grated
• ¾ cup cooked black beans, drained and rinsed

• Homemade Salsa
• Pico de Gallo
• Guacamole
• Sour cream
• Fresh cilantro, chopped

Preparation:

1. Place the tortillas on a sanitized surface. Put the Jack and cheddar cheeses in a medium mixing bowl and mix them together.
2. Cover one-half of each tortilla evenly with half of the cheese, leaving the other half bare.
3. Scatter the corn, jalapeños, scallions, black beans, and red peppers evenly on top of the cheese. Place the remaining cheese on top, then fold each tortilla's uncovered side over the fillings to form a half-moon.
4. A dry cast iron skillet should be heated at medium-low heat. Once hot, add two of the quesadillas and cook for 1 to 2 minutes on each side, preferably until the cheese has begun to melt and the quesadillas are browned on both sides.
5. Lower the heat if the tortillas are browning more quickly than the cheese is melting. Repeat with the other quesadillas.
6. Slice and top with salsa, pico de gallo, guacamole, sour cream, and cilantro if preferred.

Authentic Street Tacos

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground beef
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons tomato paste
• ¼ cup beef broth (water works as well)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• Corn tortilla (Flour tortilla works as well)
• Guacamole or diced avocado
• 1 cup Mexican cheese blend, shredded
• 2 tomatoes, diced
• 1 medium red onion, diced
• Salsa
• Fresh cilantro, finely chopped
• Sour cream
• Lime wedges
• Pico de gallo, optional

Preparation:

1. Over medium-high heat, heat the oil in the skillet for two minutes. When the oil is hot enough to sizzle, add your meat.
2. Add the ground beef to the skillet and toss until evenly cooked and browned. It will take six to eight minutes to complete this process. Break up the ground beef into tiny bits with a potato masher or wooden spoon while the meat is browning.
3. Combine the beef broth, tomato paste, cumin, chili powder, oregano, garlic powder, sea salt, and black pepper on the skillet with the meat.
4. After lowering the heat to medium, simmer the beef mixture for three to five minutes, preferably until the sauce thickens.
5. Assemble the tacos with the beef mixture, desired toppings, and serve.

Beef Taquito

Ingredients:

• 1 tablespoon vegetable oil (plus more for frying)
• 1¼ pounds lean ground beef
• ½ teaspoon smoked paprika
• ½ teaspoon fine sea salt (plus more to taste)
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes
• ½ cup salsa
• 2 teaspoons beef bouillon
• 1 cup freshly shredded cheddar cheese
• 12 corn tortillas
• 1 medium yellow onion, diced
• 2 medium cloves garlic, minced
• 1 tablespoon chili powder
• 1½ teaspoons ground cumin

Preparation:

1. A large nonstick skillet should be heated over medium heat. Add the oil to the heated skillet and stir to coat it.
2. Add the ground beef and cook, breaking it up as you go, until it is browned, about 7 to 8 minutes. Drain off any extra grease when it has browned, then put the skillet back on the burner.
3. Add the onion and cook for 3 to 4 minutes, just until it is just beginning to become translucent.
4. Add the crushed red pepper flakes, cumin, paprika, chili powder, garlic, salt, and pepper. Sauté for one to two minutes, just until the garlic is fragrant.
5. Stir the salsa and bouillon into the ground beef mixture until the bouillon is well mixed in. Adjust the salt according to your taste. Take the ground beef off of the stove and let it cool slightly before adding the filling to the tortillas. At that point, combine the shredded cheese into the ground beef mixture.
6. In a large nonstick skillet, warm the corn tortillas over medium-high heat. After 10 to 15 seconds of heating on either side, turn off the heat. When they're soft and warm, they're ready.
7. Line the middle of each tortilla with a couple of heaping tablespoons of filling, then tightly roll the tortilla around the filling.
8. When cooking, use a toothpick to hold the taquitos together if you're having trouble keeping them rolled. Before serving, take the toothpick out.
9. Heat ½” oil in a large skillet over medium-high heat. Place taquitos seam side down, working in small batches.
10. Fry 3 at a time, rotating them as they cook until golden brown on each side. Once cooked, remove them to a paper towel-lined plate. Use tongs to rotate the taquitos as they cook, ensuring they are cooked to perfection.
11. Serve hot with salsa, sour cream, and guacamole!