tortillas

Fried Egg Tacos with Chile Jam recipe | Epicurious.com

chili paste (sambal oelek)

rice vinegar

honey

labneh (Lebanese strained yogurt) or plain Greek yogurt

Kosher salt

olive oil

eggs

scallions (for serving)

Beet Tostadas With Fried Eggs recipe | Epicurious.com

beets

garlic cloves, finely grated

Tbsp. ancho chile powder

tsp. crushed dried oregano, preferably Mexican

paprika

cumin

½ tsp. black pepper

Tbsp.

white onion, halved through root end, sliced (¼" thick)

serrano chiles,

sage leaves

(6"-diameter) corn tortillas

Salsa de Árbol (for serving)

Chicken strips, onions and peppers sizzle with velvety PHILLY Cream Cheese Spread for our saucier take on fajitas, ready in just 20 minutes.

Creamy Chicken Fajitas

tub (8 oz.) PHILADELPHIA Cream Cheese Spread

Tbsp. milk

1-1/2 lb. boneless skinless chicken breasts,

onion

flour tortillas (6 inch), warmed

KRAFT Mexican Style Finely Shredded Four Cheese

Mix cream cheese spread, milk and seasoning mix until blended.

Cook chicken and vegetables in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done. Add cream cheese mixture; cook and stir 2 min. or until heated through.

Spoon chicken mixture down centers of tortillas; top with shredded cheese. Fold in half.

Filled with sausage, eggs, cheese and fresh avocado salsa, these bodega-style breakfast burritos are delish any time of day!

Breakfast Burritos 

avocado, peeled, pitted, and diced

tomatoes

small shallot, minced (about 2 tablespoons)

garlic,

jalapeño pepper, seeded and minced

lime lime

salt

cilantro

smoked paprika

sausage

(6 oz) shredded Monterey Jack cheese

(10-in) burrito-size flour tortillas

Vegetable oil

Make the Avocado-Tomato Salsa: Place all of the ingredients in a medium bowl and mix to combine. Set aside.

In a medium bowl, whisk the eggs with the smoked paprika and salt. Set aside.

Heat a large nonstick pan over medium-high heat. Add the sausage and cook, stirring frequently, until browned, 4 to 5 minutes. Use a slotted spoon to transfer the sausage from the pan to a plate, leaving the drippings in the  pan. Reduce the heat to low. Add the eggs and scramble until just cooked through. Transfer the eggs to a plate. Clean the pan (you'll use it again).

Assemble the burritos: Spoon about 1/4 cup of the avocado-salsa onto each tortilla (you'll have a little leftover salsa; that's for the cook!), followed by a quarter of the sausage, a quarter of the eggs, and 1/3 cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go. 

Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

Make Ahead: The burritos may be assembled a few hours ahead of time, wrapped tightly in plastic wrap and refrigerated, before cooking. 

To reheat leftover burritos, wrap in foil and warm in a 350°F oven for about 15 minutes. (They won't be as crisp as they are fresh out of the pan, but they reheat well.)

Sauté hot Italian sausage meat with ginger and garlic, mix with veg, and dinner’s a wrap!

One-Skillet Hot Sausage and Cabbage Stir-Fry with Chives

ginger, peeled, finely grated

sausage,

(or more) vegetable oil

shiitake mushrooms, thinly sliced

Napa cabbage, divided

seasoned rice vinegar

soy sauce

chives

sesame oil

sesame seeds

flour tortillas

Hoisin sauce and Sriracha (for serving)

Bon Appétit

Using your hands or a wooden spoon, work ginger and garlic into sausage in a medium bowl. Heat 2 Tbsp. vegetable oil in a large skillet, preferably cast iron, over medium-high and cook sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.

Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes (if skillet looks dry at any point, add a bit more oil). Add half of cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.

Remove skillet from heat and mix chives, sausage, and remaining cabbage into stir-fry. Drizzle with sesame oil and sprinkle with sesame seeds.

Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated.

Cauliflower Tacos

green chile (such as serrano), finely grated

garlic clove, finely grated

butter

lime juice

cauliflower,

6"-diameter corn tortillas

white onion, thinly sliced

Sliced avocado, sliced radishes, cilantro leaves

Even when roasted at a high temperature, cauliflower takes time to get properly charred and crispy around the edges. Don’t worry if it shrinks a lot—the flavor will be that much more concentrated. This recipe is part of the 2020 Healthyish Feel Good Food Plan, a ten-day headstart toward eating well all year long.

Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp. water in a small bowl to combine; season with salt. Set aside.

Place a rack in lowest position; preheat oven to 450°. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed, until dark brown and crisp on the bottom, 15–20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15–20 minutes longer.

Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.

Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes, and cilantro. Serve with lime wedges for squeezing over.

Crisp, peppery radishes take center stage in this fresh limey Salvadoran salsa.

Hanger Steak With Chimol

Vegetable oil (for grill)

limes

red onion, thinly sliced

serrano chiles, thinly sliced, seeds removed if desired

torn cilantro leaves

Kosher salt, freshly ground pepper

extra-virgin olive oil

1¼-lb. hanger steak,

Worcestershire sauce and warmed tortillas (for serving)

“If you’re eating at Mercado Central in El Salvador, you’ll likely get your steak with a side of chimol,” says chef Anthony Salguero of Popoca in Oakland. “Chimol is basically a radish pico de gallo. The combination of radish and chile delivers two kinds of heat: The radish gives that peppery, nose-clearing spice while the chile gets your tongue tingling. Crunchy, spicy, and acidic, it’s exactly what you want with steak.” And you’ll also want Worcestershire sauce. “In El Salvador, Worcestershire sauce—or salsa inglesa as it’s called there—is everywhere,” says Salguero. “It’s always on the table when you’re eating hanger steak.”

Prepare a grill for medium-high heat; oil grate with vegetable oil. Toss lime juice, red onion, chiles, garlic, radishes, and cilantro in a medium bowl. Season generously with salt and pepper. Stir in ¼ cup olive oil. Let chimol sit at room temperature while the steak cooks.

Season steak with salt and pepper, then rub all over with remaining 1 Tbsp. olive oil. Grill, turning occasionally, until deeply browned on the outside and cooked to desired doneness, 8–12 minutes for medium-rare. Transfer to a cutting board and generously drizzle with Worcestershire sauce. Let sit 5 minutes before thinly slicing.

Serve steak with chimol, tortillas, and more Worcestershire sauce.

Fish Tacos al Pastor recipe | Epicurious.com

guajillo chiles, seeds removed

morita chiles, seeds removed

lb. skinless striped bass

orange juice

¼ cup store-bought or homemade achiote paste

garlic cloves, 4 whole, 1 finely chopped

1½ tsp. kosher salt

½ red onion, finely chopped

habanero chile, finely chopped

pineapple (from about ½ medium pineapple)

Tbsp. chopped cilantro, plus leaves

corn tortillas

Lime wedges (for serving)

It takes almost zero prep and just 35 minutes of cook time to turn pork shoulder into a tender, shreddy version of itself. The final crisping happens in a nonstick skillet, which gives you ultimate browning with almost no cleanup.

Instant Pot Pork Carnitas

pork

jalapeños,

garlic cloves

Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt

oregano

tsp. black pepper

coriander

Corn tortillas, pico de gallo, lime

Special Equipment: A 6-qt. Instant Pot or other electric pressure cooker

Place pork, jalapeños, garlic, salt, oregano, pepper, coriander, and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes.

Release pressure manually. Using a slotted spoon, transfer pork to a large bowl; fish out jalapeños and garlic and discard. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine.

Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist.

Serve carnitas with tortillas and taco toppings alongside (if using).

Do Ahead: Carnitas (without crisping) can be made 3 days ahead. Shred, toss with cooking liquid, and let cool; cover and chill. Crisp just before serving.

At Minero, Chef Sean Brock uses Chihuahua cheese for this, which is a Mexican melting type, but it can be hard to find unless you have a Latin foods store nearby. If that’s the case, use Monterey Jack. Not the same, but still crazy good!

Queso Fundido

poblano chile

vegetable oil

chorizo,

hot sauce (such as Valentina or Cholula)

adobo seasoning

queso Chihuahua

scallions, chopped

Lime wedges and warm tortillas (for serving)

Blister chile on a stove top over high heat, turning occasionally, until blackened all over, 10–12 minutes (alternatively, you can use a broiler). Place in a small bowl and cover tightly with plastic wrap. Let sit until chile is soft, 15–20 minutes. Remove peel and seeds; discard. Coarsely chop flesh.

Meanwhile, heat oil in a small skillet over medium. Cook chorizo, breaking into small pieces with a wooden spoon, until browned and cooked through, about 5 minutes.

Heat broiler. Layer half of chile, half of chorizo, 1 tsp. hot sauce, ¼ tsp. adobo seasoning, and half of cheese in a heavy broilerproof dish or small cast-iron skillet (ideally 5" wide). Broil until cheese is melted and beginning to brown, about 2 minutes. Remove from oven and repeat layers with remaining chile, chorizo, hot sauce, adobo seasoning, and cheese. Broil until top layer is melted and beginning to brown, about 2 minutes longer.

Top with scallion and cilantro; serve with lime wedges and tortillas.

These homemade Flour Tortillas require only 5 ingredients! They&#x27;re simple, perfectly tender, and the perfect versatile flatbread for any meal of the day. You&#x27;ll never want to go back to store-bought tortillas after trying this recipe!

Flour Tortillas

all-purpose flour

tsp baking powder

tbsp butter (unsalted, cold)

water

Make the dough: Whisk together the flour, baking powder, and salt. Add the butter and mix it into the flour until it resembles coarse crumbs, using a pastry cutter or 2 knives. Pour in the water and mix until everything starts to come together. Dump the shaggy dough onto a clean surface and knead until uniform and smooth.

Divide into 12 equal pieces for large tortillas or 24 pieces for small tortillas. Roll each piece into a ball, then cover balls with plastic and let rest 20 minutes.

Finish the tortillas: Using either a tortilla press or a rolling pin, roll each piece into a ball and flatten until about 2mm in thickness. Heat a large skillet over medium-high and cook for about 30 seconds to 1 minute on each side, or until browned. Transfer to a plate and cover with a kitchen towel to keep them warm. Repeat with remaining dough.

https://content.jwplatform.com/videos/Q4y9E1wS.mp4

These homemade Flour Tortillas require only 5 ingredients! They're simple, perfectly tender, and the perfect versatile flatbread for any meal of the day. You'll never want to go back to store-bought tortillas after trying this recipe!

Make clean-up a cinch with these Foil-Pack Chicken Enchiladas. Watch our video now to learn about these easy chicken enchiladas.

Foil-Pack Chicken Enchiladas

chicken breasts

black beans

corn

white onions

KRAFT Mexican Style Finely Shredded Four Cheese, divided

(19 oz.) enchilada sauce, divided

corn tortillas (6 inch), warmed

Sour Cream

Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF.

Combine chicken, beans, corn, onions, and 3/4 cup &lt;u&gt;each&lt;/u&gt; cheese and enchilada sauce.

Spoon 2 Tbsp. of the remaining enchilada sauce onto center of each of 6 large sheets heavy-duty foil sprayed with cooking spray. Spoon chicken mixture evenly down centers of tortillas; roll up. Place 2 enchiladas, seam sides down, on top of sauce on each foil sheet. Top with remaining enchilada sauce and cheese. Fold foil to make 6 packets. Place packets on grate over unlit area; cover grill.

Grill 20 min. or until heated through. Cut slits in foil to release steam before carefully opening packets.

Serve enchiladas topped with sour cream and cilantro.

https://players.brightcove.net/pages/v1/index.html?accountId=1744010276001&amp;playerId=rJhqDKJMf&amp;videoId=4890601002001&amp;autoplay=play

Pack flavour into your meal with these easy vegetarian enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner

Vegetarian Enchiladas

onions,chopped

carrots,grated

2-3 tsp chilli powder(mild or hot, according to your taste)

pulsesin

wholemeal tortillas

low-fat natural yogurt

extra-mature cheddarcheese (or veg alternative), finely grated

Vegetarian enchiladas

Heat the oil in a large frying pan. Cook the onions and carrots for 5-8 mins until soft – add a splash of water if they start to stick. Sprinkle in the chilli powder and cook for 1 min more. Pour in the tomatoes and pulses and bring to the boil. Turn down the heat and simmer for 5-10 mins, stirring occasionally, until thickened. Remove from the heat and season well.

Heat grill to high. Spread a spoonful of the bean chilli over a large ovenproof dish. Lay each tortilla onto a board, fill with a few tbsp of chilli mixture, fold over the ends and roll up to seal. Place them into the ovenproof dish. Spoon the remaining chilli on top.

Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.

These smoky chicken fajitas will rival those from your favorite Tex-Mex restaurant.

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The most viewed tortillas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine