mexican food

Quick & Spicy Breakfast Tostadas – Great for Dinner too!

February 6, 2020 by Becky Spoon

Everyone knows I love breakfast and these Quick & Spicy Breakfast Tostadas will not disappoint! Layered with black beans, breakfast sausage, chile con queso, then topped with a fried egg and homemade guacamole! The absolute best breakfast!

I used store bought tostadas which makes this breakfast even easier. I used the brand from HEB which is Mi Tienda by HEB. I purchased the Amarillas yellow corn but they have red also. Here’s the link for those https://www.heb.com/product-detail/mi-tienda-amarillas-yellow-tostadas/2275018.

This brand from Walmart is good too: https://goto.walmart.com/c/2049504/568835/9383?veh=aff&sourceid=imp_000011112222333344&prodsku=17804102&u=https%3A%2F%2Fwww.walmart.com%2Fip%2FCharras-Corn-Tostada-12-3-oz-Pack-of-8%2F17804102.

Quick & Spicy Breakfast Tostadas

I used a spicy breakfast sausage and the black beans and the queso and guacamole were left over from Super Bowl Bob Armstrong Dip which is great! Here’s the link for the dip: https://the2spoons.com/famous-bob-armstrong-dip/.

Can’t wait for you to make these tostadas! Oh, and try the Bob Armstrong Dip! The queso, black beans and guacamole can be made ahead so that when you make these you can just really assemble.

Here’s another breakfast recipe from the blog:https://the2spoons.com/easy-brisket-breakfast-burritos/.

Spicy Breakfast Tostadas

Print Recipe

CourseBreakfast

CuisineMexican, Texmex

Keywordbreakfast, guacamole, mexican food, queso, spicy breakfast tostadas, texmex, tostadas

Ingredients

For the Black Beans

1 tbsp vegetable oil
1/2 red onion, finely chopped
1 clove garlic, finely
1 jalapeno, finely chopped
1 15 oz can black beans, rinsed
2 tbsp fresh lime juice
salt and pepper to taste

Queso

3 tbsp unsalted butter
1/2 medium onion, finely chopped
1 large poblano chile, chopped
3 jalapenos, finely chopped
2 garlic cloves, grated
2 medium tomatoes, chopped
salt
2 tbsp all purpose flour
1 1/2 cups milk (or more depending on the thickness you desire)
1/2 lb Monterrey Jack cheese, grated
1/2 lb medium or sharp cheddar cheese, grated
1/4 lb velveeta

For the Guacamole

3-4 avocados
1-2 Serrano or jalapeno chile, seeded and finely chopped
2 tbsp diced white onion
2 garlic cloves
juice of 1/2 to 1 lemon (I just taste after I add a little)
1 Roma tomato, diced
salt to taste
fresh ground pepper (optional)

For the Tostadas

2 Crispy Tostadas of your choice (see blog content for suggestions)
Black Beans
Queso
2 servings of breakfast Sausage browned and crumbled
guacamole
2-4 eggs fried sunny side up

Instructions

For the Black Beans

Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

For the Guacamole

If using a molcajete, place your chile, garlic and a little salt in the bottom and grind until the desired consistency of your chile and onions. Add your avocado and mash. At this point, it is pretty much done but you want to add your lemon and salt to taste. After you get your seasoning and lemon as you want it, add the tomatoes and combine. Store refrigerated until ready to use.

For the Queso

Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.

Final Assembly of Tostados

Heat the broiler. Cook the sausage breaking up with a spoon or spatula. Heat the beans and the queso. Add your eggs to a skillet with a little butter over medium heat and cook to desired doneness. Spread some of the black beans over the tostados and place on a sheet pan. Place under the broiler for just a minute or until the tostado is browned on the edges and warmed through. Remove to two plates. Top each with a little of the queso, then the crumbled sausage. Top them with your sunny side up eggs or over medium eggs and top with a little more of the queso. Serve with your favorite salsa if you like. Enjoy!

Taco Tuesday – Easy Tacos Al Carbon

January 21, 2020 by Becky Spoon

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Taco Tuesday could not be any more simple than these Tacos Al Carbon! Paper thin strips of steak tossed on the grill that are ready in minutes! Throw some onions slices on, make a quick Pico de Gallo with avocado and you have a delicious taco!

I have friends that live in Cabo and this is how they make tacos. They buy steak or beef and have the butcher cut it very, very thin. Just seasoned with salt and pepper, they throw it on the grill and it just takes a few minutes to cook. It is not cooked medium rare like we cook beef in the states, but they cook to well done and a little charred. Absolutely delicious! They then dice it into cubes! Perfection. They also throw onions on the grill or wrap in foil and place that on the grill.

Taco Tuesday – Easy Tacos Al Carbon

I used ribeye this time because I was at the store and they had ribeye steak cut paper thin. You know like you’d get for a Philly Cheese Steak Sandwich! Love those! Need to add those to my blog! Anyway, back to this recipe, they had a top round that was sliced super thin too.

I used flour tortillas. I used the fresh made flour tortillas from my local HEB. They are delicious! Here’s a link for those: https://www.heb.com/product-detail/h-e-b-select-ingredients-flour-tortillas/465326.

I topped it with a simple Pico de Gallo that I added avocado. Here’s the link for the pico. https://the2spoons.com/pico-de-gallo-with-avocado/.

Taco Tuesday – Easy Tacos Al Carbon

Here’s the easy recipe!

Tacos Al Carbon

Print Recipe

Coursedinner, Lunch, Main Course

CuisineMexican

Keywordal carbon, pico de gallo, Steak Tacos, taco tuesday, tacos, tacos al carbon

Servings servings

Ingredients

1 1b paper thin steak (ribeye, top round, sirloin)
extra virgin olive oil
salt and pepper
1 onion, sliced in thick slices
Pico de Gallo
4 flour tortillas

Avocado Pico de Gallo

Tomatoes
Purple Onions
Jalapeno
Cilantro
Salt
Lime Juice

Instructions

I didn't add amounts because you can use this recipe to make any amount. Dice the tomato, onions, jalapeno, cilantro and toss. Dice the avocado and add to the mixture. Add the lime juice and a little salt. Start with one lime and a little salt, then adjust as needed or to your taste. This won't keep a long time because all the ingredients are fresh but it won't last anyway…it is addictive!!
Start your gas grill, get your charcoal grill ready, whatever method you are using. Add a little olive oil to the onion slices and salt them. Place them on the grill, or an alternative is to wrap it in foil and place it on the grill.
Add a little extra virgin olive oil to the beef slices. Sprinkle with salt. Heat the grill you are using, charcoal or gas. When hot add the steak and cook until no red is showing, flip and cook the other side. This literally takes minutes. When done remove from the heat and tent with foil and allow to rest.
Cut the beef into cubes, or small bites. Heat your tortillas on a hot griddle or skillet. Place flour tortillas on a plate, add the grilled onions, top with the Avocado Pico de Gallo. Serve with lime wedges and your favorite salsa if you like!
Enjoy!

The Best! Beautiful Chicken Taco Salad

January 14, 2020 by Becky Spoon

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Still on that “healthyish” train, I made this Chicken Taco Salad and it is better than the taco salad I’ve been used to having. You know the one with loads of ground beef, Doritos, the Catalina dressing? Don’t get me wrong it is delicious! But you know January is a time we kind of want to cut back on a little fat.

Enter the ground chicken taco salad. No greasy residue, this salad is just loaded with flavors like the spicy ground chicken, black beans, power greens, cheese, avocado, just to name a few! This is beautiful, delicious and it is still what I was trying to achieve, a little healthyish, all at the same time!

And if you follow me, you know we eat a lot of tacos! And Mexican Food! We love it! The best thing ever. And those ground beef tacos loaded with salad, guacamole, sour cream, salsa, cheese are to die for! But why not lighten them up with spicy ground chicken or turkey and have them on a soft corn tortilla rather than a crispy taco or a flour tortilla. Well, that’s another post, but you get what I’m saying. you can still have those amazing flavors and favorite dishes if you just lighten them up a little and make them a little more “healthyish”.

When I make a dish that I have cut back on this or that or added more greens, chicken or turkey in place of ground beef, I am so worried my husband won’t like it. Well, not in this case at all. he loved this!

I used the same Avocado Ranch Dressing that I used on the Spicy Chicken Tacos with Broccoli Slaw from the post the other day. You need to try that recipe too! Here’s the link for both: https://the2spoons.com/spicy-chicken-tacos-with-broccoli-slaw/.

The black beans I used were some I had leftover. I just put them in a colander and rinsed them. You can use canned if you don’t want to make homemade. These are a good brand that you can get from HEB, Whole Foods or even Amazon: https://amzn.to/2tXnM8m.

The Best! Beautiful Chicken Taco Salad

I used chipotle chili powder in this. The local HEB I go to has bins of spices you can just get small amounts and that is where I found mine. The smoked paprika is the same, I got it from the bulk bins and it is a sweet paprika.

Here you go with the recipe! Let me know what you think after you make it! Delish!

Chicken Taco Salad

Print Recipe

CourseAppetizer, dinner, Lunch, Main Course

CuisineMexican, Texmex

Keywordhealthyish, salad, taco chicken salad, taco salad

Ingredients

2 tbsp extra virgin olive oil
1 lb ground chicken (you could use turkey)
2 tsp chipotle chile powder
1 tbsp smoked sweet paprika
1 tsp ground cumin
1 tsp garlic powder
salt and pepper
1/3 cup cilantro, chopped
6 cups mixed leafy greens or a mix of power greens
2-4 Roma tomatoes, quartered or diced
2-4 Radishes, sliced
1 Bunch Green onions, small sliced.
1 cup cooked black beans
1 sliced avocado
1 cup cubed cheddar cheese
1-2 cups tortilla strips homemade or store bought crushed (i made the strips)

For the Avocado Ranch Dressing

1/2 cup buttermilk
1 cup fresh cilantro
1 jalapeno, halved and seeded
juice from one lime
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper

Instructions

To make the tortilla strips, slice a couple of corn tortillas into very thin strips. Heat about an inch of oil in a skillet until hot. Add the tortilla strips, stirring to separate and cook until browned. Remove from the skillet and drain on a paper towel and set aside.
Heat the olive oil in a large skillet over medium high heat. Add the chicken and cook until browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add 1/2 cup of water and cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from the heat and stir in the cilantro.
Make the dressing by combining all ingredients in a blender and blend until smooth and creamy, adding additional buttermilk, 1 tablespoon at a time, as needed to thin the sauce.
In a large salad bowl, combine the greens, black beans, avocado, mango, and cheese. Top the salad with the chicken taco meat and then drizzle with the dressing . Toss to combine and then top with tortilla strips. Enjoy!

Easy Taco Soup Recipe!

December 5, 2019 by Becky Spoon

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Everyone has a Taco Soup or a Spanish soup recipe! You know, the one you dump lots of beans, tomatoes, corns, olives, taco seasoning and Ranch Dressing Mix! Even though we all have a similar recipe, it never hurts to repost and remind everyone to make this soup and dig out the crockpot or the Instant Pot.

I made mine in my Instant Pot. If you haven’t taken the plunge and purchased an IP, I highly recommend it. They are a life saver for me many times, because you literally can cook a pot roast, soup or stocks in a third of the time it takes on the stovetop! Here’s a link if you’re interested: https://www.amazon.com/instant-pot/s?k=instant+pot.

Easy Taco Soup Recipe!

This recipe really is easy. All you do is brown ground beef, add onions and cook trhough, then add a bunch of canned ingredients and the taco seasoning and ranch dressing mix! It is really good too! I think the toppings just make it! I love to add sour cream, fresh cilantro , cheddar cheese, and fresh jalapenos if you like. Start with tortilla chips on the bottom of your bowl, ladle the soup in, then add your favorite toppings! Voila! All done!

For an added treat, my jalapeno Cornbread is a perfect addition to this meal. Here’s the link for my Jalapeno Cornbread: https://the2spoons.com/easy-spicy-jalapeno-cornbread/ or https://the2spoons.com/easy-delicious-jalapeno-cornbread/.

Easy Taco Soup Recipe!

Here’s the easy recipe! Enjoy!

Taco Soup

Print Recipe

Coursedinner, Lunch, Main Course, mexican, Soup, texmex

CuisineAmerican, Mexican

Keywordeasy taco soup, favorite, mexican food, soup, taco soup, texmex

Servings servings

Ingredients

1 lb ground beef
1 cup diced onions
1 15.5 oz can pink kidney beans (red if you can't find pink)
1 15.5 oz can pinto beans
1 15.5 oz can black beans, drained
1 14.5 oz can Mexican style stewed tomatoes
1 14.5 oz can diced tomatoes
1 14.5 oz can tomatoes with green chiles
1 14.5 oz can hominy drained
1-2 4.5 oz diced green chiles
1 4.5 oz black olives, drained and sliced (optional)
1/2 cp green olives, sliced (optional)
1 1 1/4 oz package taco seasoning mix
1 1 oz package ranch salad dressing mix
corn chips or tortilla chips for serving
grated cheddar cheese, garnish
sour cream, garnish
chopped green onions, garnish
pickled jalapenos, garnish

Instructions

Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

CRAZY GOOD! Carne Asada Tacos

October 16, 2019 by Becky Spoon

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I made these Carne Asada tacos for Taco Tuesday last night! They really are CRAZY GOOD! I wasn’t going to post another Mexican Food recipe for a while, but I just had to post this recipe!

I used a thin and really marbled piece of ribeye steak for this recipe. Honestly, all I did was sprinkle the ribeye all over with Julio’s All Purpose Seasoning. Here’s a link for the seasoning: Julio’s All Purpose Seasoning. Then I rubbed the steak with extra virgin olive oil and placed it in a zip lock bag and marinated for a couple of hours. When I was ready to cook, I removed the steak from the refrigerator, let the steak come to room temperature before I placed them on a hot grill!

I have lot’s of taco recipes on the blog. Here’s a couple of others we love!

So simple, these tacos are really delicious. I threw the flour tortillas on the grill to heat them a little, slathered some avocado on the bottom, added the steak, then I topped the steak with finely chopped onions that I cooked in a skillet for just a minute or so, just to take the rawness away, then I finished the tacos with cotija cheese and chopped cilantro! I used Cacique Brand Cotija Cheese: http://cheese.com/cotija/.

Crazy Good! Carne Asada Tacos

Here’s a quick recipe for the Carne Asada Tacos! Easy and Delicious. I have many taco recipes on the blog; here’s a few favorites: https://the2spoons.com/yes-baja-fish-tacos/ and https://the2spoons.com/easy-texas-tex-mex-soft-corn-tortilla-beef-tacos/.

Carne Asada Tacos

Print Recipe

CourseAppetizer, Breakfast, dinner, Lunch, Main Course

CuisineMexican

Keywordcarne asada, carne asada tacos, Easy, mexican food, tacos

Servings servings

Ingredients

1 lb thin ribeye steak with good marbeling
Julio's All Purpose Seasoning or other mexican seasoning (salt, pepper, garlic, paprika, cumin, chili powder)
extra virgin olive oil for coating the steak
1-2 avocados
4-6 flour tortillas
cotija cheese, crumbled
chopped cilantro
1/2 chopped onion, cook a little if you don't like the raw onion

Instructions

Generously coat the steak on both sides with the Julio's All purpose seasoning or other Mexican seasonings. Coat both sides with extra virgin olive oil and place in a plastic bag. Marinate for a couple of hours or even overnight. Bring to room temperature before cooking.
Start a gas gril, charcoal grill or heat a heavy iron skillet. When your grill or skillet is ready place the steak and sear on both sides until your desired doneness. We like a medium reare to medium for carne asada. When the steak is done, remove to a plate and let it rest.
Meanwhile, heat your flour tortillas in a heavy skillet or on your grill. Slather with the avodaco. When the steak has rested, slice very thin and you can also cut the slices into small pieces.
Pile the steak on top of the avocado then top with the chopped onions, cotija cheese and the cilantro. Serve with lime and your favorite salsa if you like! Enjoy!

Simple, Tender Grilled Chipotle Glazed Ribeye Steak

July 11, 2019 by Becky Spoon

This Chipotle Glazed Ribeye Steak is just what my cowboy wanted! He loves steak on the grill and he loves Mexican food so the chipotle glaze ties it together into one package! Add some grilled jalapeños and some cilantro/lime butter! Perfection!

I served the steak my Mexican Street Corn which in itself is delicious! Here’s the link for the corn: https://the2spoons.com/delicious-elote-aka-mexican-street-corn/ and a cilantro lime rice. Add some corn tortillas, lettuce and tomatoes, your choice of salsas and it’s a build your own tacos meal if you want!

Simple, Tender Grilled Chipotle Glazed Ribeye Steak

We prefer our steaks medium rare. Here’s a chart that will help you make the decision of the correct temperature for your steak. http://www.mychicagosteak.com/steak-university/201…. Just because I’ve cooked steak for so long I don’t use a thermometer but it is always a good idea to do that! Another tip is to let your steaks come to room temperature before grilling, and after grilling, let your steaks rest for a few minutes to let the juices remain in the steak, not on the cutting board if you slice too soon.

I topped with a final pat of cilantro lime compound butter. I just softened un-Salted butter just a little, not too soft because you want to be able to form it and wrap in plastic wrap. Then I added a little salt, lime juice and chopped cilantro. Then I formed into a cylinder shape, wrapped and placed in the refrigerator to firm back up!

Here’s the simple recipe!

Grilled Chipotle Glazed Ribeye Steak

Print Recipe

Coursedinner, Main Course

CuisineAmerican, Mexican

Keywordchipotle glazed ribeye steak, grilled, ribeye steak

Servings Servings

Ingredients

2 1 inch ribeye steak
1 chipotle pepper and 2 or 3 tablespoons of the juices
salt and pepper
2 tbsps lime/cilantro compound butter

Instructions

Remove the steaks from the refrigerator and place on a sheet pan or other dish.
Mince the chipotle peppers and combine with the juices. Rub on both sides of the steak. Rub each side with extra virgin olive oil and add a sprinkle of salt and pepper to each side. Let see about 30 minutes to come to room temperature.
Meanwhile, heat your preferred grill. When your fire is ready, and the steaks and cook about 3 minutes on each side for medium rare.
Remove to a platter, top with the butter and allow to rest for a few minutes.