Deep Fried Ice Cream

Sopapilla

Fajita Grilled Steak, Chicken, & Shrimp with Grilled Onions & Peppers Served On A Hot Skillet with Choice of Warm Corn or Flour Tortillas & Side

Trio

1 Cheese & Onion Enchilada, 1 Ground Beef Enchilada, & 1 Chicken Enchilada with Rice & Beans

Tres Hombres

Fajita Grilled Shrimp with Grilled Onions & Peppers Served On A Hot Skillet, with Choice of Warm Corn or Flour Tortillas & Side

Shrimp Fajita

Choice of 2 Ground Beef, Cheese & Onion, or Chicken Enchilada With Rice & Beans

Enchilada Plate

Flour Tortilla with Grilled Chicken Breast, Deep Fried To Golden Brown, with Sour Cream & Choice Of Sauce

Chicken Chimichanga

Flour Tortilla with Fajita Steak or Chicken, Grilled Onions & Peppers, Deep Fried To Golden Brown, with Sour Cream & Choice Of Sauce

Fajita Chimichanga

Flour Tortilla with Grilled Steak, Deep Fried To Golden Brown, with Sour Cream & Choice Of Sauce

Steak Chimichanga

Choice of 2 Crunchy or Soft Tacos – Choice of Ground Beef or Ranchero Chicken

Taco Plate

Flour Tortilla with Refried Beans, Deep Fried To Golden Brown, with Sour Cream & Choice Of Sauce

Bean Chimichanga

Corn Tortilla with Chicken Breast, Sour Cream Sauce & Mixed Cheese Served with a Side of Queso

Flauta Platter (2)

Cheese & Onion Enchilada (2)

Veggie Enchiladas (2)

Carnitas Enchiladas (2)

Fajita Enchiladas (2)

Shrimp Enchiladas (2)

Chicken Enchiladas (2)

Ground Beef Enchiladas (2)

Fajita Quesadilla

Shrimp Quesadilla

Veggie Quesadilla

Combo Quesadilla

Steak Quesadilla

Using an ice cream scoop, take 1/2 cup of vanilla ice cream and form it into a ball. Repeat this process until you have 8 ice cream balls.

Scoop Ice Cream

Place the ice cream balls on a parchment-lined tray and freeze them for at least 2 hours or until they are very firm.

Freeze Ice Cream Balls

In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and sugar.

Mix Dry Ingredients

In a separate bowl, whisk the eggs, milk, and vanilla extract. Slowly add the wet mixture to the dry ingredients, mixing until smooth and well combined.

Add Wet Ingredients

In a zip-top bag, crush the cornflakes into small pieces. If desired, mix in the cinnamon for added flavor.

Crush Cornflakes

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Remove ice cream balls from the freezer. Dip each ball into the batter, allowing excess batter to drip off, then roll in the crushed cornflakes until fully coated.

Coat Ice Cream Balls

Carefully place the coated ice cream balls into the hot oil. Fry for about 15-30 seconds or until golden brown. Remove with a slotted spoon and drain on paper towels.

Fry Ice Cream

Drizzle chocolate syrup over the fried ice cream, add whipped cream, and top with cherries. Serve immediately while still warm and crispy.

Garnish and Plate

Vanilla Ice Cream

All-purpose Flour

Cornstarch

Eggs

Milk

Baking Powder

Sugar

Vanilla Extract

Cornflakes (crushed)

Cinnamon (optional)

Vegetable Oil

Chocolate Syrup

Whipped Cream

Cherries (for topping)

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Whisk together until well combined.

Add 1 tablespoon of vegetable oil and 3 tablespoons of warm water to the dry mixture. Stir with a spoon until a dough begins to form.

Transfer the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.

Knead the Dough

Cover the dough with a clean kitchen towel and let it rest for 20 minutes.

Rest the Dough

In a deep frying pan or pot, heat 2 cups of vegetable oil over medium heat until hot (about 350°F or 175°C).

After resting, roll out the dough on a lightly floured surface to about 1/4 inch thick.

Roll Out the Dough

Cut the rolled dough into squares or triangles. Carefully place them into the hot oil, frying them until they puff up and turn golden brown, about 1-2 minutes on each side.

Cut and Fry

Once golden brown, use a slotted spoon to remove the sopapillas from the oil and drain on paper towels.

Drain Excess Oil

In a small bowl, mix together 1 cup of sugar and 1 teaspoon of cinnamon. Sprinkle or toss the warm sopapillas in the mixture to coat.

Sugar and Cinnamon Coating

Drizzle honey over the sopapillas or serve honey on the side for dipping.

Serve with Honey

All-purpose flour

Baking powder

Salt

Vegetable oil

Warm water

Cinnamon

Honey

In a bowl, mix together the olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and black pepper.

Prepare the Marinade

Divide the marinade into three separate bowls. Add the steak, chicken, and shrimp into their respective bowls and ensure they are well-coated. Let marinate for at least 30 minutes.

Marinate the Meats

Slice the onion and bell peppers into thin strips.

Prepare the Vegetables

Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade and grill for about 4-5 minutes per side, or until cooked to your desired doneness. Remove from grill and let rest before slicing.

Grill the Steak

On the same grill, add the marinated chicken. Grill for about 6-7 minutes per side, or until fully cooked. Remove and let rest before slicing.

Grill the Chicken

Grill the shrimp for about 2-3 minutes on each side or until they are pink and opaque. Remove from the grill.

Grill the Shrimp

Add the sliced onions and bell peppers to the grill. Grill for about 5-7 minutes until they are tender and slightly charred.

Grill the Vegetables

Slice the grilled steak and chicken into strips. Arrange the steak, chicken, and shrimp on a hot skillet with the grilled onions and peppers.

Assemble the Trio

Serve immediately with warm corn or flour tortillas and sides of sour cream, guacamole, and pico de gallo.

Serve with Tortillas and Sides

Steak (sirloin or flank)

Chicken breast

Shrimp (peeled and deveined)

Onion (sliced)

Bell peppers (sliced, mix of colors)

Olive oil

Lime juice

Garlic (minced)

Chili powder

Cumin

Paprika

Black pepper

Corn tortillas

Flour tortillas

Sour cream

Guacamole

Pico de gallo

In a skillet, heat olive oil over medium heat. Sauté chopped onion until translucent. Add ground beef, cooking until browned. Season with salt and black pepper, then remove from heat.

Prepare the Filling

In a baking dish, spread 1/4 cup of enchilada sauce on the bottom. Place a corn tortilla on a flat surface. Add a portion of shredded cheese and some sautéed onion. Roll the tortilla and place it seam-side down in the baking dish.

Assemble Cheese & Onion Enchilada

Using another corn tortilla, add a portion of the ground beef filling and roll it up. Place it next to the cheese enchilada in the baking dish.

Assemble Ground Beef Enchilada

Repeat the process with a corn tortilla filled with shredded chicken. Roll it up and place it in the baking dish.

Assemble Chicken Enchilada

Pour the remaining enchilada sauce over the rolled tortillas in the baking dish and sprinkle with the remaining cheese.

Top with Sauce

Preheat the oven to 350°F (175°C) and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Bake

In a saucepan, combine rice and chicken broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until rice is tender and liquid is absorbed.

Cook the Rice

In a separate saucepan, combine rinsed black beans and cumin. Heat over medium heat until warmed through. Optionally, stir in chopped cilantro.

Prepare the Beans

Shredded cheese (cheddar or Mexican blend)

Onion, chopped

Ground beef

Cooked chicken, shredded

Enchilada sauce

Rice (white or brown)

Chicken broth or water

Canned black beans, rinsed and drained

Chopped cilantro (optional)

In a bowl, combine olive oil, lime juice, minced garlic, cumin, paprika, salt, black pepper, and chili powder. Mix well to form a marinade.

Add the raw shrimp to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Marinate the Shrimp

While the shrimp is marinating, slice the bell peppers and onion.

Preheat a grill or skillet over medium-high heat. Add the sliced bell peppers and onion. Cook until they are tender and slightly charred, about 5-7 minutes. Remove from heat and set aside.

In the same skillet or grill, add the marinated shrimp. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque.

Cook the Shrimp

Serve the grilled shrimp and vegetables on a hot skillet. Provide warm flour or corn tortillas on the side, along with sour cream, salsa, and guacamole for topping.

Assemble the Fajitas

raw shrimp, peeled and deveined

olive oil

lime juice

garlic, minced

cumin

paprika

salt

black pepper

chili powder

bell peppers (red, green, yellow), sliced

onion, sliced

flour or corn tortillas

sour cream

salsa

guacamole

In a skillet over medium heat, add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat.

Cook Ground Beef

Add taco seasoning to the cooked beef and stir to combine. Cook for an additional 2-3 minutes, then remove from heat.

Season Beef

Preheat the oven to 350°F (175°C). Heat the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.

Prepare Tortillas

Take a tortilla, add a small amount of the beef mixture, some chopped onions, and a sprinkle of cheese. Roll the tortilla tightly and place it seam-side down in a greased baking dish. Repeat with remaining tortillas.

Assemble Enchiladas

Pour enchilada sauce over the rolled tortillas in the baking dish, then top with the remaining cheese.

Add Sauce and Cheese

Bake in the preheated oven for about 20 minutes, or until the cheese is bubbly and slightly golden.

In a saucepan, combine white rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 18-20 minutes or until rice is cooked and water is absorbed.

Cook Rice

In a separate pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add drained black beans, salt, and cook for about 5 minutes until heated through.

Prepare Beans

Serve the enchiladas hot with a side of rice and beans. Garnish with chopped cilantro if desired.

Serve

Taco seasoning

White rice

Water

Canned black beans, drained

Garlic, minced

Cilantro, chopped (optional)

In a medium bowl, combine the olive oil, garlic powder, cumin, paprika, salt, and black pepper to create a marinade.

Add the boneless chicken breasts to the marinade, ensuring they are thoroughly coated. Let it marinate for at least 30 minutes.

Preheat a grill or grill pan over medium-high heat. Grill the marinated chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C).

Remove the chicken from the grill and allow it to rest for a few minutes before slicing it into thin strips.