Burrito Habanero

Quesabirria

Arroz Texano

Steak, Chicken or Mixed Fajitas

Street Tacos

Chile Colorado

Chimichanga

Cheese Dip with Bacon

Sampler Platter

In a large skillet over medium heat, add the ground beef, breaking it apart with a spatula. Cook until browned, about 5-7 minutes.

Cook the Meat

Chop the onion and garlic cloves finely. Once the beef is browned, add the chopped onion and minced garlic to the skillet. Cook for an additional 3-4 minutes until the onion is translucent.

Add Aromatics

Finely chop the habanero peppers (remove seeds for less heat, if desired) and add them to the skillet along with cumin, paprika, salt, and black pepper. Stir to combine and cook for another 2 minutes.

Spice it Up

Add the black beans and corn to the skillet, stirring to combine all the ingredients evenly. Cook for another 3-4 minutes until heated through.

Mix in Beans and Corn

Lay a tortilla flat and spoon a generous amount of the beef mixture into the center. Sprinkle with shredded cheese, then fold in the sides and roll tightly to form a burrito. Repeat with remaining tortillas.

Assemble the Burrito

Serve the burritos warm topped with sour cream, fresh cilantro, and lime wedges on the side.

Plate and Garnish

Ground beef

Habanero peppers

Onion

Garlic cloves

Cumin

Paprika

Salt

Black pepper

Black beans

Corn

Shredded cheese

Tortillas

Sour cream

Fresh cilantro

Lime wedges

In a dry skillet over medium heat, toast the guajillo, ancho, and chipotle chiles until fragrant, about 2-3 minutes. Be careful not to burn them.

Toast the Chiles

Remove the stems and seeds from the toasted chiles and place them in a bowl. Cover with hot water and let them soak for about 15 minutes until softened.

Soak the Chiles

In a blender, combine the soaked chiles, garlic, onion, cinnamon stick, cumin seeds, and a cup of beef broth. Blend until smooth.

Blend the Sauce

In a large pot, add the chuck roast, lamb shank, blended sauce, remaining beef broth, bay leaves, salt, and black pepper. Bring to a boil, then reduce heat and simmer for about 2-3 hours until the meat is tender.

Once cooked, remove the meat from the pot and shred it using two forks. Discard the bones and bay leaves. Reserve the broth.

Shred the Meat

Heat a griddle or skillet over medium heat. Warm the corn tortillas for about 30 seconds on each side until pliable.

Prepare the Tortillas

Place a portion of the shredded meat on one half of each tortilla. Top with shredded cheese, chopped onions, and cilantro.

Fill the Tortillas

Fold the tortillas over to create a half-moon shape. Cook on the skillet until the cheese is melted and the tortillas are golden brown, about 2-3 minutes per side.

Fold and Cook

Serve the quesabirria with reserved broth on the side for dipping, alongside lime wedges.

Serve

Chuck roast

Lamb shank

Dried guajillo chiles

Dried ancho chiles

Dried chipotle chiles

Cinnamon stick

Cumin seeds

Bay leaves

Beef broth

Corn tortillas

Shredded cheese (Oaxaca or mozzarella)

Chopped onions

In a fine mesh sieve, rinse the long-grain white rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.

Rinse the Rice

Dice the onion, bell pepper, and tomato. Mince the garlic. Set all chopped vegetables aside for later use.

Chop Vegetables

In a small bowl, combine cumin, chili powder, salt, and black pepper. Mix well and set aside.

Measure Spices

In a large skillet or pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened, about 5 minutes. Add the minced garlic and sauté for an additional 1 minute.

Sauté Vegetables

Stir in the diced tomato and frozen corn into the skillet. Cook for another 3-4 minutes until the tomatoes start to soften.

Add Tomatoes and Corn

Add the rinsed rice and cooked black beans to the skillet. Stir to combine all the ingredients evenly.

Combine Rice and Beans

Pour in the chicken broth and sprinkle the spice mixture over the rice. Stir to ensure the rice is evenly coated.

Add Broth and Spices

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.

Cook the Rice

Once the rice is cooked, remove the skillet from heat. Let it sit, covered, for an additional 5 minutes. Fluff the rice with a fork and mix in the chopped cilantro before serving.

Fluff and Garnish

Long-grain white rice

Black beans, cooked

Onion, diced

Bell pepper, diced

Garlic, minced

Tomato, diced

Corn, frozen

Chili powder

Cilantro, chopped

Chicken broth

Olive oil

In a bowl, whisk together olive oil, lime juice, chili powder, cumin, garlic powder, salt, and black pepper until well combined.

Make the Marinade

Place the flank steak and chicken breast in a large resealable bag or shallow dish. Pour the marinade over the proteins, ensuring they are evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Marinate the Proteins

Preheat a grill or a large skillet over medium-high heat. If using a skillet, add a little olive oil to prevent sticking.

Prepare the Grill or Skillet

Remove the flank steak from the marinade and discard the marinade. Grill or cook the steak for about 5-7 minutes per side, or until it reaches your desired level of doneness. Remove from heat and let it rest for 5 minutes before slicing.

Cook the Steak

While the steak is resting, remove the chicken from the marinade and discard the marinade. Cook the chicken for about 6-8 minutes per side, or until fully cooked and no longer pink in the center. Let it rest for a few minutes before slicing.

Cook the Chicken

While the proteins are cooking, slice the bell peppers and onion into thin strips.

Slice the Vegetables

In the same skillet (or a separate one), add a little more olive oil if needed. Add the sliced bell peppers and onion and sauté for about 5-7 minutes until they are softened and slightly charred.

Sauté the Vegetables

On a warm flour tortilla, layer slices of steak and chicken, sautéed peppers and onions, and top with sour cream, guacamole, shredded cheese, fresh cilantro, and jalapeños.

Assemble the Fajitas

Serve the fajitas immediately with extra toppings on the side for guests to customize their own.

Flank steak

Chicken breast

Bell peppers (assorted colors)

Lime juice

Garlic powder

Flour tortillas

Guacamole

Sliced jalapeños

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula, about 5-7 minutes.

Cook the Ground Beef

Once the beef is browned, drain any excess fat. Stir in the taco seasoning and water. Bring the mixture to a simmer.

Add Taco Seasoning

Reduce heat to low and let the mixture simmer for about 10 minutes, or until thickened, stirring occasionally.

Simmer

In a dry skillet over medium heat, warm the corn tortillas for about 30 seconds on each side until pliable.

Warm the Tortillas

On each tortilla, add a generous spoonful of the taco filling. Top with chopped onions, cilantro, and a slice of avocado.

Assemble the Tacos

Drizzle salsa over the top and garnish with a wedge of lime on the side.

Add Salsa and Lime

Serve the tacos immediately while warm, allowing guests to add more lime or salsa to their liking.

Taco seasoning

Water

Chopped cilantro

Salsa

Avocado slices

In a dry skillet over medium heat, toast the dried ancho and guajillo chiles for about 2-3 minutes until fragrant, turning frequently to prevent burning.

Remove stems and seeds from the chiles, then place them in a bowl and cover with hot water. Let them soak for 15-20 minutes until soft.

In a large pot, heat the vegetable oil over medium-high heat. Cut the pork shoulder into chunks, season with salt and black pepper, and sear in the oil until browned on all sides, about 5-7 minutes. Remove and set aside.

Sear the Pork

In the same pot, add chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent.

Sauté Onion and Garlic

Drain the soaked chiles and add them to a blender along with cumin powder, oregano, and 1 cup of chicken broth. Blend until smooth.

Blend the Chiles

Add the blended chile sauce back to the pot with the sautéed onions and garlic. Stir to combine.

Combine Ingredients

Return the seared pork to the pot, adding the remaining chicken broth. Bring to a boil, then reduce heat to low and cover.

Add Pork and Broth

Let the dish simmer for about 1.5 to 2 hours until the pork is tender, stirring occasionally. Adjust seasoning with salt to taste.

Cook Until Tender

Once the pork is tender, serve the Chile Colorado hot, garnished with fresh cilantro if desired. It pairs well with rice or tortillas.

Serve the Chile Colorado

Dried Ancho Chiles

Dried Guajillo Chiles

Pork Shoulder

Garlic Cloves

Cumin Powder

Oregano

Black Pepper

Vegetable Oil

Chicken Broth

In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.

Cook the Beef

Add the chopped onion and minced garlic to the skillet with the beef. Sauté until the onion is translucent, about 3-4 minutes.

Stir in the chili powder, cumin, salt, and black pepper. Cook for an additional 2 minutes until fragrant.

Season the Mixture

Remove the skillet from heat and stir in the refried beans and shredded cheese until well combined.

Add Beans and Cheese

Lay out the large tortillas on a flat surface.

Prepare Tortillas

Spoon an equal amount of the beef and bean mixture onto the center of each tortilla.

Fill Tortillas

Fold in the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top.

Fold the Tortillas

In a deep skillet or pot, heat the vegetable oil over medium-high heat until hot but not smoking.

Heat the Oil

Carefully place the rolled chimichangas seam side down in the hot oil. Fry for 3-4 minutes on each side, or until golden brown and crispy.

Fry the Chimichangas

Remove the chimichangas from the oil and place them on paper towels to drain excess oil.

Drain Excess Oil

Serve the chimichangas hot, garnished with sour cream, guacamole, and salsa on the side.

Plate the Chimichangas

Onion, chopped

Refried beans

Shredded cheese (cheddar or Mexican blend)

Tortillas (large)

Vegetable oil

In a large mixing bowl, combine the cream cheese and sour cream. Use a hand mixer or a spatula to blend them until smooth and creamy.

Prepare the Base

Gradually fold in the shredded cheddar and mozzarella cheeses. Then, add garlic powder, onion powder, black pepper, and hot sauce. Mix until well combined.

Add Cheese and Seasoning

Preheat your oven to 350°F (175°C). Transfer the cheese mixture into a baking dish, spreading it evenly.

Transfer to Baking Dish

In a skillet over medium heat, cook the bacon slices until crispy. This should take about 6-8 minutes. Once cooked, remove them from the skillet and place them on a paper towel to drain excess fat.

Cook the Bacon

Once cooled, chop the bacon into small pieces. Set aside for topping.

Chop the Bacon

Bake the cheese dip in the preheated oven for about 20 minutes or until bubbly and golden brown on top.

Bake the Cheese Dip

Remove from the oven and immediately top with chopped bacon and sliced green onions. Serve warm with tortilla chips, crackers, or fresh veggies.