Get ready for a Mexican culinary journey! Explore our mouthwatering breakfast burrito, hearty chicken burrito, and savoury Tacos de Picadillo recipes. Whether you're a kitchen novice or a pro, these dishes will transport your taste buds south of the border. Get cooking and enjoy the vibrant tastes of Mexico!
- 8 medium (soft taco-size) flour tortillas
- 5 ounces Monterey Jack cheese, coarsely grated (1¼ cups)
- 2 tablespoons neutral oil, such as grapeseed or canola
- 2 scallions, thinly sliced
- ½ teaspoon ground cumin
- 1 cup refried black beans (from a
- 16-ounce can)
- 6 large eggs, beaten
- Kosher salt
- Hot sauce, for drizzling (optional)
- 1 small ripe avocado, pitted, peeled and sliced
- ¼ cup fresh cilantro leaves
- Foil. Heat broiler to high and line two sheet pans with
- Place the tortillas on the sheet pans. Sprinkle half of the cheese over the tortillas. Broil, one pan at a time, until the cheese is just beginning to melt, about 20 seconds.
- In a medium nonstick skillet, heat 1 tablespoon of oil over medium heat. Add the scallions and cumin and cook, stirring, until fragrant, about 1 minute. Add the refried beans, stir to combine and cook until the beans are warmed through, about 2 minutes. Divide the beans among the tortillas, spooning in even lines down the centers.
- Wipe out the skillet and set over to medium-low heat. Pour in the remaining 1 tablespoon oil, add the whisked eggs and season lightly with salt. Cook, stirring occasionally, until the eggs are just set, about 3 minutes. Divide the eggs evenly among the tortillas, in lines over the beans. Drizzle on hot sauce, if using.
- Sprinkle the remaining cheese over the eggs and top with avocado and cilantro. To roll, fold one side over the filling to enclose it, then tightly roll away from you, leaving the ends open. Serve immediately, or wrap in foil and refrigerate for up to 24 hours. Reheat in a 400-degree oven or toaster oven until warm, about 8 minutes.
- 1 tortilla
- 150gr chicken breast
- 2 tbspoon corn
- 1tbspoon celery
- baby spinach
- 1 tbspoon shredded mozzarella
- 1 tbspoon Greek yogurt
- Grill the chicken and mix it with the rest of the ingredients. Put it all in a tortilla and then roll it. Put it in the pan and grill both sides.
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3.Tacos de Picadillo
- 4 large garlic cloves, peeled and minced
- 2 teaspoons cumin seeds
- ½ teaspoon whole black
- 1 tablespoon canola or vegetable oil
- 1 pound lean ground beef
- ½ medium white onion, halved and thinly sliced
- Kosher salt
- 10 corn tortillas, plus more as needed (see Tip)
- 1 cup thinly sliced iceberg lettuce, seasoned with salt
- 1 plum tomato, diced and seasoned with salt
- Rice and beans, for serving
- Salsa ranchera or other cooked
- tomato salsa (optional), for serving
- Use a mortar and pestle to mash the garlic, cumin seeds and peppercorns into a smooth paste. Add 1⁄4 cup water and mash until the paste is incorporated into the water. Transfer the mixture to a measuring cup. (Alternately, blend the garlic, cumin seeds and peppercorns in a blender with about 1 ⁄ 4 cup water, occasionally scraping down the sides of the blender until very well blended, about 5 minutes.)
- To make the picadillo, heat the oil in a large, deep skillet over medium-high. Add the beef and let it brown, breaking it up with a wooden spoon, until mostly cooked through, about 8 minutes. Add the onion and cook, stirring occasionally, until the onion becomes translucent and the meat is fully crumbled, 3 to 4 minutes.
- Add half the blended garlicky liquid to the beef, along with ¼ teaspoon salt and about 1 cup water. (The water should cover the beef by about two-thirds.) Let the mixture come to a simmer over medium heat. Let cook, occasionally scraping the bottom of the skillet using a wooden spoon to release any browned bits, until the liquid reduces slightly, 5 to 7 minutes. Turn off the heat and season to taste with salt.
- Drain most but not all of the liquid from the beef picadillo into another skillet (you'll want to retain just enough to keep the meat moist), then cover the beef picadillo and set aside.
- To the excess beef cooking liquid, add the remaining blended garlicky liquid, 1 cup water and ⅛ teaspoon salt. Bring the mixture to a strong simmer over medium-high heat and let it cook for about 5 minutes, then reduce the heat to medium-low. Season to taste with salt.
- Taste the drained beef picadillo, season to taste, and add a few spoonfuls of the reduced broth to season the meat, if desired.
- Lay one tortilla in the skillet containing the simmering broth and let it soak just until slightly softened, 5 or 6 seconds (enough time for the tortilla to absorb the flavors of the broth without absorbing too much liquid and falling apart). Working quickly, use a spatula to remove the softened tortilla from the skillet, allowing excess liquid to drip off, and lay the tortilla down on a plate. Spoon about ¼ cup beef picadillo down the middle. Roll the taco and transfer it to a platter, seam side down. Repeat this step until you have filled all of the tortillas. Discard any remaining broth.
- Sprinkle the tacos with shredded lettuce and diced tomato. Serve with rice and beans and salsa, if using.
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