Lunch burritos

Breakfast burritos

Beef barbacoa, all the toppings, guacamole and ceviche.

Taco bar

Mayan Tamales

Corn fried empanadas

The empanadas come in large pizza boxes, with individual mini sauces. This makes them very easy to grab and eat at parties, with minimal clean up/ dishes.

Empanadas

If not already done, cook the rice according to the package instructions, setting it aside when done.

Prepare the rice

In a large mixing bowl, combine the cooked rice, black beans, diced tomatoes, corn, shredded cheese, sour cream, chopped cilantro, lime juice, salt, and ground cumin. Mix well until all ingredients are evenly distributed.

Mix the filling

Taste the filling mixture and adjust seasonings as desired, adding more lime juice, salt, or cumin to your preference.

Taste and adjust seasoning

Cooked rice

Black beans (canned, rinsed and drained)

Diced tomatoes

Corn (frozen or canned, drained)

Shredded cheese (cheddar or Mexican blend)

Sour cream

Fresh cilantro (chopped)

Lime juice

Salt

Ground cumin

In a medium skillet, heat the olive oil over medium heat. Add the diced bell pepper and onion. Sauté for about 5 minutes, or until the vegetables are softened and slightly translucent.

Prepare the Vegetables

In a bowl, beat together the eggs, milk, salt, and black pepper. Pour the egg mixture into the skillet with the vegetables and cook, stirring occasionally, until the eggs are fully cooked, about 5-7 minutes.

Cook the Eggs

Once the eggs are cooked, add the crumbled chorizo or breakfast sausage to the skillet. Stir in the shredded cheese until melted and combined well with the egg mixture.

Add the Meat and Cheese

In a separate skillet, warm the tortillas on low heat for about 30 seconds on each side, until pliable.

Warm the Tortillas

Spoon a generous amount of the filling mixture onto the center of each tortilla. Fold in the sides and roll tightly to form a burrito.

Assemble the Burritos

Serve the breakfast burritos warm, optionally with salsa or avocado on the side.

Serve and Enjoy

large eggs

milk

bell pepper (diced)

onion (diced)

chorizo or breakfast sausage (cooked and crumbled)

shredded cheese (cheddar or Mexican blend)

tortillas (large size)

salt

black pepper

olive oil

Trim excess fat from the chuck roast and cut into large chunks.

Prepare the Beef

In a slow cooker, combine all the ingredients for the barbacoa: chuck roast, beef broth, apple cider vinegar, chipotle peppers, oregano, cumin, garlic, salt, black pepper, and bay leaves.

Cover and cook on low for 8-10 hours or until the meat is fork-tender.

Once cooked, shred the meat with two forks and mix with the juices in the slow cooker.

While the beef is cooking, prepare all the toppings.

Prepare the Toppings

Chop the shredded lettuce, dice the tomatoes, and shred the cheese.

Slice the jalapeños if using fresh and chop the cilantro.

Set out the sour cream and lime wedges in small bowls for serving.

In a medium bowl, cut the avocados in half, remove the pit, and scoop the flesh into a bowl.

Make the Guacamole

Add lime juice, diced red onion, chopped cilantro, and salt.

Mash together with a fork until you reach your desired consistency (smooth or chunky).

Cut the fish into small, bite-sized pieces.

Prepare for Ceviche

In a large bowl, combine the fish with lime juice, ensuring the fish is fully submerged. Cover and refrigerate for about 30 minutes, until the fish appears 'cooked' (opaque).

After 30 minutes, add in diced tomatoes, diced cucumber, chopped red onion, chopped cilantro, and salt. Mix gently.

Chuck roast

Beef broth

Apple cider vinegar

Chipotle peppers in adobo sauce

Dried oregano

Garlic cloves

Black pepper

Bay leaves

Shredded lettuce

Sliced jalapeños

Chopped cilantro

Lime wedges

Ripe avocados

Diced red onion

Fresh white fish (like cod or tilapia)

Diced cucumber

Chopped red onion

In a large mixing bowl, combine the masa harina, baking powder, and salt.

Prepare the Masa

Gradually mix in the chicken broth and olive oil until you achieve a smooth and pliable dough. Set aside.

Add Wet Ingredients

In another bowl, combine the shredded chicken with spices and chopped cilantro. Mix well to combine the flavors.

Prepare the Filling

If using fresh banana leaves, pass them over an open flame for a few seconds to make them pliable. Cut into squares about 10 inches in size.

Prepare the Banana Leaves

Place a spoonful of masa dough in the center of a banana leaf square. Add a spoonful of the chicken filling on top of the masa. Fold the banana leaf over to encase the filling and masa.

Assemble the Tamales

Arrange the tamales upright in a steamer basket. Fill the bottom of the steamer with water and cover. Steam for about 1 hour, or until the masa is firm and fully cooked.

Steam the Tamales

Remove from the steamer and let cool slightly. Serve warm with additional cilantro on top if desired.

Serve

masa harina

chicken broth

baking powder

shredded chicken

spices (cumin, paprika, chili powder)

banana leaves

fresh cilantro

Heat vegetable oil in a deep skillet or frying pan over medium heat.

Heat Oil

Once the oil is hot, carefully place the empanadas in the oil, ensuring not to overcrowd the pan.

Fry Empanadas

Fry the empanadas for about 3-4 minutes on each side or until golden brown.

Cook Empanadas

Remove the empanadas from the oil and let them drain on a plate lined with paper towels.

Drain Empanadas

Vegetable oil

On a floured surface, roll out the chilled dough to about 1/8 inch thickness. Cut out circles using a large round cutter, about 4-5 inches in diameter.

Roll out Dough

Place about 1-2 tablespoons of the filling in the center of each dough circle. Be careful not to overfill.

Fill Empanadas

Fold the dough over to create a half-moon shape. Press the edges together to seal. You can crimp the edges with a fork for a decorative touch.

Seal Empanadas

Beat the egg in a small bowl to create an egg wash.

Prepare Egg Wash

Using a pastry brush, lightly brush the tops of the empanadas with the egg wash.

Brush Egg Wash

Preheat your oven to 400°F (200°C). Place the empanadas on a baking sheet lined with parchment paper. Bake for 20-25 minutes until golden brown.

Lunch Burritos

Breakfast Burritos

Taco Bar

Mayan Tamales

Corn Fried Empanadas

Empanadas