Recipes

Grilled Chicken Burritos

Grilled Chicken Burritos

Burritos de Pollo Asada
Burritos probably originated in the state of Sonora and never spread deep into Mexico, but certainly gained in fame and size when established in the United States. These grilled chicken burritos are typical of the ones made at Burritos Bol Corona in Tijuana.
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Ingredients

Makes 4 servings

Instructions

  • Preheat a grill, broiler, or stovetop grill pan.
  • Sprinkle the chicken with salt and lime juice.
  • Brush both sides with vegetable oil.
  • Cook over hot coals, under a hot oven broiler, or in a hot grill pan until lightly browned on both sides and opaque in the center, 6 to 8 minutes total.
  • Chop into small pieces or cut into thin strips.
  • Warm the tortillas in a large hot skillet, 1 at a time, turning, until soft and pliable, about 20 seconds per tortilla.
  • Layer the warm tortillas with ¼ of the refried beans, salsa, chicken, and lettuce.
  • Fold in the sides and roll.
  • Serve at once.
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Course; Chicken / Tortilla
Cuisine; Mexican

Tijuana Pork Burritos

Tijuana Pork Burritos

Tijuana Burritos de Cerdo
Thin slices of pork are seasoned, then grilled and chopped, for this type of pork burrito typical in Tijuana. The pork is wrapped in a soft flour tortilla along with avocado salsa, and shredded lettuce. Flour tortillas are used a great deal along the border of northern Mexico. Maggi is a bottled seasoning extract that's widely used in Mexican cooking. Look for it in Mexican markets.
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Ingredients

Makes 6 servings

Instructions

  • Cover the pork slices with plastic wrap and pound them to an even 1⁄4-inch thickness with a meat mallet or rolling pin.
  • Put the meat in a pie plate.
  • In a small bowl combine the garlic, seasoning extract, chipotle sauce, and oil.
  • Spoon over the meat, and turn the slices several times to coat with the marinade.
  • Marinate the meat 25 to 30 minutes.
  • Meanwhile, in a medium bowl mash the avocado with a fork.
  • Add the tomato, onion, serrano, cilantro, lime juice, and salt.
  • Stir gently to mix.
  • Heat a nonstick skillet over medium-high heat.
  • Put the seasoned meat in the pan, and cook, turning 2 to 3 times until nicely browned and cooked through, 3 to 4 minutes total.
  • Remove the meat to a cutting board and chop into bite-size pieces.
  • Transfer the chopped pork to a bowl.
  • Heat the tortillas, 1 at a time, on a hot griddle, comal, or in a dry skillet.
  • Lay 1 tortilla on a working surface, and spread with 1/6 of the avocado salsa.
  • Add 1/6 of the chopped grilled pork, and some shredded lettuce.
  • Fold in the sides and roll the tortilla into a cylinder.
  • Repeat with the remaining tortillas.

Notes & Wine Advice

Serve warm.
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Course; Pork / Tortilla
Cuisine; Mexican

Bean Burritos

Bean Burritos

Burritos de Frijol
Burritos are soft flour tortillas that are filled with just about anything and rolled. Burritos are traditionally eaten with the hands like a sandwich. Some sit-down restaurants provide a fork and knife to eat plump burritos.
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Ingredients

Makes 4 servings

  • 4 flour tortillas
  • 2 cups refried beans canned or homemade
  • 1½ cups shredded Monterey Jack or cheddar cheese
  • ½ cup fresh salsa purchased or homemade

Instructions

  • Soften the tortillas in a large hot dry skillet, or heat in the microwave according to microwave instruction, until soft and pliable.
  • Spread each soft warm tortilla with ¼ of the beans and top equally with shredded cheese.
  • Fold in the sides and roll in a cylinder.
  • Heat skillet or griddle over medium-high heat, then place burrito seam-side down on the hot skillet and cook briefly, turning, until the cheese melts, about 2 minutes.
  • Serve hot with the salsa to add while eating.
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Course; Tortilla
Cuisine; Mexican
Diets; Vegetarian

Yucatán Egg-Stuffed Tortillas with Pumpkin Seed Sauce

Yucatán Egg-Stuffed Tortillas with Pumpkin Seed Sauce

Papadzules
Papadzules is a traditional Mayan dish of tortillas stuffed with hard-boiled eggs, covered with pumpkin seed sauce, and topped with tomato sauce. In the traditional way, the green oil is squeezed from the pumpkin seeds to drizzle over the top of the dish as a final flourish. This extra step is time consuming, so I left it out.
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Ingredients

Makes 4 servings

Instructions

  • Prepare the tomato sauce.
  • Then, in a large dry skillet, toast the pumpkin seeds, stirring, until aromatic, starting to brown, and popping around in the pan, 3 to 4 minutes.
  • Reserve on a plate to cool.
  • In the same pan, heat 2 tablespoons of oil over medium heat and cook the onion until softened, about 3 minutes.
  • Add the garlic and cook 1 minute.
  • Transfer to a blender.
  • (Save the skillet for later use.
  • )
  • To the blender, add the reserved pumpkin seeds, epazote, chile, and ½ cup of the broth.
  • Process to a thick paste.
  • Add the remaining chicken broth, a little at a time, blending after each addition to a thick smooth sauce.
  • Transfer the sauce to a medium nonstick skillet and cook over low heat, stirring frequently, until it simmers, 3 to 4 minutes.
  • Do not boil, or the sauce might curdle.
  • (If it does, blend again.
  • ) Cover and reserve in the pan, off heat.
  • Reheat the tomato sauce.
  • In a medium nonstick skillet, heat 1 tablespoon oil, and soften the tortillas, 1 at a time on both sides until warm and limp.
  • Stack on a plate.
  • To assemble, dip each tortilla in the pumpkin seed sauce to coat both sides.
  • Lay the coated tortilla on a plate.
  • Put a small portion of the chopped egg along the center of each tortilla, roll, and lay seam side down on a warm platter.
  • Repeat until all are dipped, filled, and rolled.
  • To serve, put 2 stuffed tortillas on each of 4 plates.
  • Top with heated tomato sauce.

Notes & Wine Advice

Serve hot.
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Course; Eggs / Tortilla
Cuisine; Mexican

Chickpea Quesadillas with Cheese

Chickpea Quesadillas with Cheese

Quesadillas de Garbanzos Sometimes corn tortilla dough is mixed with other ingredients. Mashed chickpeas in the dough produces a softer, moister texture inside and gives the dough a slightly different flavor. The dough is made into quesadillas and fried until crisp and brown. These appetizers, common in Tlaxcala and Puebla, should be eaten within a few minutes after frying. You can find a tortilla press in some Mexican markets.
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Ingredients

  • ½ cup warm tap water
  • ¼ cup canned chickpeas garbanzo beans, drained and rinsed
  • 1 teaspoon chipotle salsa or adobo from canned chipotles
  • 4 8-inch squares of plastic wrap to line tortilla press
  • 8 ounces Oaxaca string cheese or other melting cheese, cut into thin strips, 1-inch long × 1⁄2-inch wide
  • Vegetable oil for frying

Instructions

  • In a medium bowl, mix the masa and water to a soft smooth dough.
  • Mash the garbanzo beans to a coarse purée and mix with the masa dough.
  • Add the chipotle salsa.
  • Mix to a moist soft dough that does not stick to the hands.
  • Just until the dough comes together, and is easy to manage, about 2 minutes.
  • If sticky, add masa flour 1 tablespoon at a time.
  • Form the dough into balls about large walnut size.
  • Cover the balls with plastic wrap to prevent drying out.
  • Lay 1 plastic square on the bottom of a tortilla press, and place 1 dough ball in the center of the press.
  • Put another plastic square on top of the ball.
  • Gently press the tortilla handle to make a 31⁄2-inch circle.
  • Remove the top plastic square.
  • Put a small thin slice of cheese on half of the dough circle and lift the bottom plastic square and fold over to enclose the cheese inside the dough in a half moon shape.
  • Seal the edges.
  • Remove the plastic and place on a plate.
  • Repeat pressing each dough ball between 2 plastic squares, then filling, folding, and removing the plastic square.
  • Heat oil to a depth of about ½ inch in a medium skillet.
  • Fry each quesadilla in the hot oil until crisp and brown on both sides, about 2 to 3 minutes total.
  • Drain on paper towels.
  • Serve the quesadillas at once.
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Course; Cheese
Cuisine; Mexican

Goat Cheese Quesadillas

Goat Cheese Quesadillas

Quesadillas de Queso de Chiva
The Spanish brought cows and goats to Mexico, and cheese making followed, with much of it being made in central Mexico, in the states of Guanajuato, Michoacan, and Jalisco. Goat cheese is produced there too, and creative chefs are using it in some of their new-style dishes. The sweetness of pan-roasted onion pairs remarkably well with the tangy goat cheese. Fuerte restaurant in the charming and popular city of Tlaquepaque, a village outside of Guadalajara in Jalisco, gets credit for this simple recipe.
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Ingredients

Makes 16 appetizers

  • 2 1⁄2-inch-thick rounds white onion
  • 8 flour tortillas
  • 6 ounces goat cheese at room temperature
  • Vegetable oil for frying
  • Fresh red salsa purchased or homemade

Instructions

  • Lay a 6-inch square of aluminum foil in the bottom of a small dry skillet and heat the skillet over medium heat.
  • Place the onion rounds on the foil and dry-roast until nicely browned, 6 to 8 minutes, repositioning the rounds once or twice to brown evenly.
  • Turn and brown the second side until the onion is tender, but not soft, about 6 minutes.
  • Remove to a cutting board and chop the onion.
  • Lay 4 tortillas on a flat surface and spread with the goat cheese.
  • Scatter the onion evenly on the cheese.
  • Top with the remaining 4 tortillas.
  • In a large nonstick skillet, heat about 1 tablespoon of oil over medium heat and cook the quesadillas, 1 at a time, until golden and crisp on both sides, 1 to 2 minutes on each side.
  • Add more oil as needed.
  • Cut each quesadilla into quarters.
  • Top each quarter with about 1 teaspoon of salsa.
  • Serve at once.
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Course; Cheese / Tortilla
Cuisine; Mexican

Quesadillas with Chiles and Mushrooms

Quesadillas with Chiles and Mushrooms

Quesadillas de Chile Poblano y Hongo
Quesadillas contain more than just melted cheese these days. Here, roasted strips of poblano chile and mushrooms make a special appetizer quesadilla that's cut into wedges. Serve with fresh or bottled salsa, if desired.
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Ingredients

Makes 4 servings

  • 2 large poblano chiles roasted, peeled, seeded, and veins removed
  • 2 teaspoons vegetable oil
  • 8 medium white or brown button mushrooms thinly sliced
  • 2 green onions thinly sliced
  • 4 10-inch flour tortillas
  • 1 cup shredded Monterey Jack or manchego cheese

Instructions

  • Cut the roasted poblano chiles into 1⁄2-inch squares.
  • Set aside.
  • Heat the oil in a medium skillet and cook the mushrooms until they release their juices and start to brown, 3 to 4 minutes.
  • Remove the pan from the heat and stir in the chiles and green onions.
  • Lay 2 of the tortillas on a work surface.
  • Scatter ¼ cup of cheese on each tortilla.
  • Top equally with the mushroom mixture.
  • Scatter remaining cheese evenly over the tortillas.
  • Top with the remaining tortillas.
  • Heat a large dry skillet and toast the quesadillas, 1 at a time, until light brown on both sides and the cheese is melted, 1 to 2 minutes on each side.
  • Cut the quesadillas into wedges.
  • Serve at once.
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Course; Tortilla
Cuisine; Mexican

Quesadilla Stack with Onions and Cheese

Quesadilla Stack with Onions and Cheese

Quesadillas de Cebollas y Queso
Flour tortillas are stacked with caramelized onions and cheese filling between the layers for these quesadillas. These are great to make ahead. I butter the outside of the tortilla stacks before covering and storing them. Then just before serving I toast them on a stovetop grill pan or skillet. Easy!
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Ingredients

Makes 12 small appetizer wedges

  • 2 tablespoons olive oil
  • ¾ pound red onions finely chopped (about 1½ cups)
  • 1 teaspoon unseasoned rice vinegar
  • ½ teaspoon sugar
  • 2 tablespoons chopped fresh oregano or 1 teaspoon dried oregano Mexican variety preferred
  • ½ cup crumbled cotija or mild feta cheese
  • 3 tablespoons mayonnaise
  • ½ teaspoon salt
  • ⅛ teaspoon freshly ground pepper or to taste
  • 6 7-inch flour tortillas
  • Unsalted butter or margarine at room temperature

Instructions

  • In a skillet, heat the oil over low heat and cook the onions, stirring frequently, until they are soft and light brown, 8 to 10 minutes.
  • Add the vinegar, sugar, and 1 teaspoon of water.
  • Cook, stirring, until the liquid evaporates, 2 to 3 minutes more.
  • Transfer the onions to a bowl and cool.
  • When the onions are lukewarm, add the oregano, cheese, mayonnaise, salt, and pepper.
  • Mix and set aside.
  • Lay 2 tortillas on a flat surface.
  • Spread ¼ of the onion mixture on each tortilla.
  • Place a second tortilla on top of the onion mixture and spread the remaining onion mixture equally on both tortillas.
  • Lay the remaining 2 tortillas on top of each stack.
  • Spread a thin film of butter on the top tortilla in each stack.
  • Invert the two stacks and spread a thin film of butter on the unbuttered side.
  • Put the two stacks on a plate with a piece of wax paper between them.
  • If made ahead, cover and refrigerate until shortly before serving.
  • Heat a grill pan over medium high heat and lay 1 tortilla stack on the hot pan.
  • Toast until crisp with grill marks from the pan ridges, about 1 to 2 minutes.
  • Flip and brown the second side, 1 to 2 minutes.
  • Repeat with the second stack.
  • Cut each stack into 6 equal wedges.

Notes & Wine Advice

Serve warm
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Course; Tortilla
Cuisine; Mexican

Quesadillas with Squash Blossoms

Quesadillas with Squash Blossoms

Quesadillas de Flor de Calabazas
Golden squash blossoms are used extensively throughout Mexico as a filling for quesadillas. These beautiful blossoms are becoming more available in the United States in season at farmers' markets and in some Mexican or Italian markets. The cooked filling of chopped blossoms, onion, garlic, tomato, and epazote is tucked inside a folded tortilla and lightly fried. This version from food stalls in Puebla's public market uses ready-made corn tortillas for convenience. Most authentic quesadillas are made with uncooked masa dough that is pressed into tortillas, filled, folded, and then fried.
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Ingredients

Makes 8 quesadillas

  • 5 ounces about 25 large squash blossoms
  • 1 tablespoon olive oil
  • ½ cup chopped white onion
  • 1 large garlic clove finely chopped
  • 2 medium tomatoes peeled and finely chopped
  • 1 serrano chile finely chopped with seeds
  • 1 tablespoons chopped fresh epazote leaves
  • ¼ teaspoon dried oregano Mexican variety preferred, crumbled
  • ¼ teaspoon salt or to taste
  • ⅓ cup crumbled cotija or mild feta cheese
  • 8 corn tortillas
  • Vegetable oil for frying

Instructions

  • To prepare the blossoms, cut off the stems and remove the green petals at the base of the flowers.
  • Pinch off the stamen from inside the blossoms.
  • Rinse gently and shake off excess water.
  • Cut crosswise about 1⁄2-inch thick.
  • Set aside.
  • In a large nonstick skillet, heat the olive oil over medium heat and cook the onion and garlic, stirring, until the onion is tender, about 4 minutes.
  • Add the tomatoes, serrano, epazote, oregano, and salt.
  • Cook, partially covered, until the blossoms cook down and juices are reduced, 6 to 8 minutes.
  • Remove the pan from the heat.
  • Cool 5 minutes and stir in the cheese.
  • To assemble, heat the tortillas, 1 at a time, in a hot dry skillet until pliable.
  • Put about 3 teaspoons filling on half of the tortilla and fold over.
  • Put on a plate and repeat with the remaining tortillas.
  • In the same skillet, heat vegetable oil to a depth of about ¼ inch.
  • Fry the quesadillas, 2 at a time, until golden on both sides.
  • Drain on paper towels and serve while still hot.
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Course; Tortilla
Cuisine; Mexican

Quesadillas with Zucchini and Cheese

Quesadillas with Zucchini and Cheese

Quesadillas de Calabacitas y Queso
This appetizer is made by filling flour tortillas with shredded zucchini and cheese, then folding them like a turnover and finally browning them quickly in oil for a crunchy exterior. The quesadillas are cut into triangles and served as an appetizer.
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Equipment

  • Large skillet
  • medium bowl
  • oven

Ingredients

Instructions

  • In a large skillet, heat the oil over medium-high heat.
  • Add the zucchini, onion, and garlic.
  • Cook, stirring, about 1 minute.
  • Scrape the vegetables into a medium bowl and let stand until cool.
  • Season with salt.
  • Stir in the cheese and the salsa.
  • To assemble the quesadillas, lay 1 tortilla on a flat surface and put about 2 tablespoons of the zucchini mixture on one half of the tortilla.
  • Fold the other half over to create a half-moon shape.
  • Repeat with the remaining tortillas and zucchini.
  • Heat about 1 tablespoon of oil in a nonstick skillet, brown the quesadillas on both sides, and put on a baking sheet lined with paper towels.
  • Keep warm in a 200° oven while cooking the remaining quesadillas.
  • Add extra oil as needed.
  • To serve, cut each quesadilla in half, and serve at once.
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Course; Tortilla
Cuisine; Mexican