A large flour tortilla filled with your choice of meat, beans, and toppings.

Burrito

Tamales filled with a sweet corn mixture, wrapped in corn husks.

Sweet Corn Tamales

A hearty breakfast dish featuring eggs, beans, and tortillas.

Rancher's Eggs

Crisp corn tortillas topped with your choice of ingredients.

Tostadas

House Salad with Cheese

A combination platter featuring various meats and sides.

Ranch Platter

A delicious sandwich made with Mexican ham and fresh ingredients.

Mexican Ham Sandwich

Sizzling grilled meat served with onions and bell peppers.

Fajitas

In a large skillet, heat olive oil over medium heat. Add the ground beef or chicken, taco seasoning, salt, and pepper. Cook until the meat is browned and fully cooked, about 7-10 minutes.

Cook the Meat

Warm the large flour tortillas in a microwave for about 20 seconds or in a dry skillet for a few seconds on each side until pliable.

Prepare the Tortillas

On each tortilla, layer cooked meat, black beans, shredded cheese, sour cream, salsa, lettuce, and tomatoes. Be sure to leave space at the edges for folding.

Assemble the Burritos

Fold the sides of the tortilla over the filling, then roll from the bottom up to create a tight burrito. Repeat with the remaining tortillas.

Roll the Burritos

Cut the burritos in half if desired and serve immediately with extra salsa and sour cream on the side.

Serve

Large flour tortillas

Ground beef or chicken

Canned black beans

Shredded cheese (cheddar or Monterey Jack)

Sour cream

Salsa

Chopped lettuce

Chopped tomatoes

Olive oil

Taco seasoning

Salt

Pepper

Soak the dried corn husks in warm water for about 30 minutes until they are pliable. Drain and set aside.

Prepare the Corn Husks

In a mixing bowl, combine masa harina, baking powder, and salt. In a separate bowl, cream the butter until fluffy, then gradually add the masa harina mixture. Mix in the milk and vanilla extract until a soft dough forms.

Make the Dough

In a blender or food processor, combine sweet corn kernels, sugar, and a pinch of salt. Blend until smooth, adding a little milk if necessary to achieve a creamy consistency.

Prepare the Sweet Corn Filling

Take a soaked corn husk and spread about 2 tablespoons of the tamale dough onto the center of the husk. Add 1 tablespoon of the sweet corn filling on top of the dough. Fold in the sides of the husk and then fold the bottom up to secure the filling.

Assemble the Tamales

Place a steamer basket over boiling water and arrange the tamales upright in the basket. Cover with a damp cloth and steam for about 1 hour, or until the dough is firm and cooked through.

Steam the Tamales

Remove the tamales from the steamer and let them cool slightly before serving. Enjoy your sweet corn tamales warm!

dried corn husks

masa harina

baking powder

salt

unsalted butter

sweet corn kernels

sugar

milk

vanilla extract

In a skillet, heat olive oil over medium heat. Add the diced onion, bell pepper, and jalapeño. Sauté until softened, about 5-7 minutes.

Prepare the Vegetables

Stir in the black beans and cook until heated through, about 3 minutes. Season with salt and black pepper.

Cook the Beans

In a separate bowl, whisk the eggs. Pour them into the skillet over the bean mixture and scramble gently until fully cooked, about 3-4 minutes.

Cook the Eggs

While the eggs are cooking, warm the corn tortillas in a separate pan or microwave until soft and pliable.

Warm the Tortillas

Divide the egg and bean mixture among the warm tortillas. Sprinkle shredded cheddar cheese on top and garnish with fresh cilantro.

Assemble the Dish

large eggs

black beans, canned

corn tortillas

cheddar cheese, shredded

onion, diced

bell pepper, diced

jalapeño, diced

olive oil

black pepper

fresh cilantro, chopped

Preheat your oven to 400°F (200°C). Brush both sides of the corn tortillas with olive oil and arrange them in a single layer on a baking sheet.

Bake the tortillas for about 10-12 minutes or until they are crispy and golden brown. Flip them halfway through to ensure even cooking.

Bake the Tortillas

Once the tortillas are baked, spread a generous layer of refried beans on each tortilla. Top with shredded lettuce, diced tomatoes, sliced avocado, and shredded cheese.

Assemble the Tostadas

Drizzle sour cream and salsa over the assembled tostadas. Season with salt and pepper to taste.

Add Toppings

Serve immediately while crispy! Enjoy your delicious tostadas with your favorite drinks.

Corn tortillas

Refried beans

Shredded lettuce

Diced tomatoes

Sliced avocado

Shredded cheese (cheddar or Mexican blend)

Wash all vegetables thoroughly. Chop the romaine lettuce into bite-sized pieces, halve the cherry tomatoes, slice the cucumber and red onion into thin strips.

In a large salad bowl, combine the chopped romaine lettuce, cherry tomatoes, cucumber, red onion, and shredded carrots.

Combine the Ingredients

Sprinkle the shredded cheddar cheese over the top of the salad.

Add Cheese

In a small bowl, whisk together olive oil, balsamic vinegar, salt, and black pepper to taste. Drizzle the dressing over the salad and toss gently to combine.

Dress the Salad

Serve immediately as a fresh side dish or light meal.

Romaine lettuce

Cherry tomatoes

Cucumber

Red onion

Carrots, shredded

Cheddar cheese, shredded

Balsamic vinegar

Black pepper

Grill the chicken breast until fully cooked, then slice into strips. Cook bacon until crispy, then crumble it. Slice the roast beef into thin pieces.

Prepare the Meats

Wash and cut the celery and carrots into sticks. Halve the cherry tomatoes and slice the cucumber.

Prepare the Veggies

On a large platter, arrange the grilled chicken, bacon, sliced roast beef, and shredded cheddar cheese in separate sections. Add the celery sticks, carrot sticks, cherry tomatoes, and cucumber slices around the meats.

Assemble the Platter

Place the ranch dressing in a small bowl in the center of the platter for dipping. Surround with pita chips.

Add Dipping Options

Grilled Chicken Breast

Bacon, cooked and crumbled

Sliced Roast Beef

Cheddar Cheese, shredded

Ranch Dressing

Celery sticks

Carrot sticks

Cucumber slices

Pita chips

Slice the avocado, tomato, and jalapeño pepper. Set aside.

Prepare the Ingredients

Lightly toast the whole wheat bread slices in a pan with olive oil until golden brown.

Toast the Bread

Spread sour cream on one slice of toasted bread. Layer with lettuce, Mexican ham, sliced avocado, tomato, and jalapeño pepper.

Assemble the Sandwich

Sprinkle salt and black pepper to taste over the top of the layers.

Season

Top with the other slice of bread, cut in half, and serve immediately.

Finish and Serve

Mexican ham

Avocado

Tomato

Lettuce leaves

Jalapeño peppers

Whole wheat bread

In a bowl, combine the chicken or beef strips with olive oil, fajita seasoning, lime juice, salt, and black pepper. Let it marinate for at least 30 minutes.

Marinate the Meat

Slice the bell peppers and onion into thin strips.

Heat a grill or skillet over medium-high heat. Cook the marinated meat for about 5-7 minutes on each side or until fully cooked and charred.

In the same skillet, add a bit more olive oil if needed and sauté the sliced bell peppers and onions until they are soft and slightly caramelized, about 5-6 minutes.

Sauté the Vegetables

Warm the flour tortillas in a dry skillet. Fill each tortilla with the grilled meat and sautéed vegetables. Garnish with fresh cilantro.