Tacos
let's get creative!
ingredients
for the taco filling:
- 1 lb ground beef or chicken (or your preferred protein)
- 1 Small onion - Finely chopped
- 2 Cloves of Garlic - Minced
- 1 Packet of Taco seasoning (or use homemade seasoning with chili powder, cumin, paprika, oregano, and salt)
- 1/2 Cup Water
- Salt and Pepper to Taste
for serving:
- Taco shells or tortillas (soft or hard, based on your preference)
- Shredded lettuce
- Diced Tomatoes
- Shredded cheese (cheddar, Monterey Jack, or your favorite)
- Salsa
- Sour Cream
- Sliced jalapeños (optional)
- Chopped Cilantro
- Lime wedges
instructions
1. Cook the Meat:
- In a skillet over medium heat, cook the chopped onion until softened.
- Add the ground beef or chicken, breaking it apart with a spatula as it cooks.
- Once the meat is browned, add minced garlic and cook for an additional minute.
2. Season the Meat:
- Sprinkle the taco seasoning over the meat, and stir to combine.
- Pour in the water and simmer until the mixture thickens. Season with salt and pepper to taste.
3. Prepare Taco Toppings:
- While the meat is cooking, prepare your taco toppings—lettuce, tomatoes, cheese, salsa, sour cream, jalapeños, cilantro, and lime wedges.
4. Warm the Taco Shells:
- If using hard taco shells, warm them in the oven according to the package instructions. For soft tortillas, heat them in a dry skillet or microwave until warm.
5. Assemble the Taco:
- Spoon the seasoned meat mixture into each taco shell or tortilla.
- Top with your favorite toppings—lettuce, tomatoes, cheese, salsa, sour cream, jalapeños, and cilantro.
6. Serve and Enjoy:
- Serve the tacos immediately with lime wedges on the side.
Feel free to get creative with your taco toppings and add other ingredients like guacamole, diced onions, or hot sauce. Tacos are versatile, so you can tailor them to suit your taste preferences. Enjoy your homemade tacos!
mexican street
tacos
ground beef
tacos
spicy shrimp
tacos
Burritos
let's get creative!
ingredients
for the burrito filling:
- 1 lb ground beef (or chicken, turkey, or black beans for a vegetarian option)
- 1 Small onion - Finely chopped
- 2 Cloves of Garlic - Minced
- 1 Packet of Taco seasoning (or use homemade seasoning)
- 1 Can (15 oz) refried beans
- 1 Cup cooked rice
- Salt and Pepper to Taste
for assembly:
- Large flour tortillas
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Shredded lettuce
- Diced Tomatoes
- Salsa
- Sour Cream
- Guacamole
- Chopped Cilantro
- Lime wedges
instructions
1. Cook the Protein:
- In a skillet over medium heat, cook the chopped onion until softened.
- Add the ground beef (or your preferred protein) and cook until browned.
- Add minced garlic and cook for an additional minute.
2. Season the Filling:
- Sprinkle the taco seasoning over the meat and stir to combine.
- Add the refried beans and cooked rice to the skillet. Stir until well combined and heated through.
- Season with salt and pepper to taste.
3. Prepare Burrito Toppings:
- While the filling is cooking, prepare your burrito toppings—shredded cheese, lettuce, tomatoes, sour cream, salsa, guacamole, cilantro, and lime wedges.
4. Warm the Tortillas:
- Heat the flour tortillas in a dry skillet or microwave until warm.
5. Assemble the Burrito:
- Spoon a generous portion of the filling onto the center of each tortilla.
- Add your desired toppings—cheese, lettuce, tomatoes, sour cream, salsa, guacamole, and cilantro.
6. Fold and Roll:
- Fold the sides of the tortilla inwards, then fold the bottom over the filling, and roll tightly to form the burrito.
7. Serve and Enjoy:
- Serve the burritos immediately, with lime wedges on the side.
Feel free to get creative with the fillings and toppings. You can also add rice, beans, sautéed vegetables, or any other ingredients you enjoy in your burritos. Customize to your liking and enjoy your homemade burritos!
vegetarian
burrito
30-minute
burrito
chicken
burrito
Quesadilla
let's get creative!
ingredients
- Flour Tortillas
- Shredded cheese (cheddar, Monterey Jack, or a blend)
- Butter or cooking spray
Optional Fillings:
- Cooked and shredded chicken or beef
- Sautéed bell peppers and onions
- Black beans or refried beans
- Sliced Jalapeños
- Salsa
- Sour Cream
- Guacamole
- Chopped Cilantro
instructions
1. Prepare the Tortilla:
- Lay out the desired number of tortillas on a clean surface.
2. Add Cheese:
- Sprinkle a generous amount of shredded cheese over half of each tortilla.
3. Add Optional Fillings:
- If using additional fillings, layer them on top of the cheese.
4. Fold and Press:
- Fold the tortilla in half, creating a half-moon shape.
5. Cook in a Pan:
- Heat a skillet or pan over medium heat.
- Add a small amount of butter to the pan or use cooking spray.
- Place the quesadilla in the pan and cook until the bottom is golden brown and the cheese is melting.
- Flip the quesadilla and cook the other side until it's golden brown and the cheese is fully melted.
6. Serve:
- Remove the quesadilla from the pan and let it cool for a minute.
- Use a sharp knife or pizza cutter to cut it into wedges.
7. Optional Toppings
- Serve the quesadillas with your favorite toppings, such as salsa, guacamole, sour cream, and chopped cilantro.
Feel free to mix and match ingredients to create your own favorite quesadilla variations. Enjoy!
chicken
quesadilla
vegetarian
quesadilla
breakfast
quesadilla
Enchilada
let's get creative!
ingredients
For the enchilada sauce:
- 2 Tablespoons vegetable oil
- 2 Tablespoons all-purpose flour
- 4 Tablespoons chili powder
- 1/2 Teaspoon ground cumin
- 1/2 Teaspoon garlic powder
- 1/4 Teaspoon dried oregano
- 2 Cups chicken broth
- 1 Can (8 oz) tomato sauce
- Salt and pepper to taste
For the Chicken Fillings:
- 2 Cups cooked and shredded chicken
- 1 Cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 Cup diced onion
- 1/2 Cup chopped fresh cilantro
- 1 Can (4 oz) diced green chilies (optional)
- Salt and pepper to taste
For Assembly:
- 8-10 Large flour tortillas
- Additional shredded cheese for topping
- Chopped fresh cilantro for garnish
- Sour cream and salsa for serving (optional)
instructions
1. Prepare the Sauce:
- In a saucepan, heat the vegetable oil over medium heat.
- Stir in the flour, chili powder, cumin, garlic powder, and dried oregano. Cook for 1-2 minutes until fragrant.
- Gradually whisk in the chicken broth and tomato sauce. Bring the mixture to a simmer, then reduce heat and let it simmer for about 10 minutes.
- Season with salt and pepper to taste. Set aside.
2. Prepare the Filling:
- In a bowl, mix together the shredded chicken, shredded cheese, diced onion, chopped cilantro, and diced green chilies if using.
- Season with salt and pepper to taste.
3. Assemble the Enchilada:
- Preheat your oven to 375°F (190°C).
- Spread a small amount of enchilada sauce in the bottom of a baking dish.
- Spoon the chicken filling onto each tortilla, roll it up, and place it seam side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well-covered.
- Sprinkle additional shredded cheese on top.
4. Bake:
- Bake in the preheated oven for about 20-25 minutes or until the cheese is melted and bubbly.
5. Serve and Enjoy:
- Remove from the oven, garnish with chopped cilantro, and serve with optional sides like sour cream and salsa.
Enjoy your homemade chicken enchiladas! Feel free to customize the filling or try different sauces based on your taste preferences.
beef
enchilada
cheese
enchilada
vegetarian
enchilada
Chicken
Tortilla Soup
let's get creative!
ingredients
For the soup:
- 1 Tablespoon vegetable oil
- 1 Cup diced onion
- 3 Cloves garlic, minced
- 1 Teaspoon ground cumin
- 1 Teaspoon chili powder
- 1 Can (14 oz) diced tomatoes
- 1 Can (4 oz) diced green chilies
- 6 Cups chicken broth
- 1 Cup corn kernels (fresh or frozen)
- 1 Cup black beans, drained and rinsed
- 2 Cups cooked and shredded chicken
- Salt and pepper to taste
For Serving:
- Tortilla strips or tortilla chips
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Avocado slices
- Fresh cilantro, chopped
- Lime wedges
- Sour cream (optional)
instructions
1. Sauté Aromatics:
- In a large pot, heat the vegetable oil over medium heat.
- Add diced onions and sauté until translucent.
- Stir in minced garlic, ground cumin, and chili powder. Cook for an additional 1-2 minutes until fragrant.
2. Add ingredients to the Pot:
- Pour in diced tomatoes and diced green chilies. Stir to combine.
- Add chicken broth, corn, black beans, and shredded chicken.
- Season with salt and pepper to taste.
3. Simmer:
- Bring the soup to a simmer. Allow it to simmer for about 15-20 minutes to allow the flavors to meld.
4. Check Seasoning:
- Taste the soup and adjust the seasoning if needed. Add more salt, pepper, cumin, or chili powder according to your preference.
5. Prepare Toppings:
- While the soup is simmering, prepare your desired toppings—tortilla strips, shredded cheese, avocado slices, chopped cilantro, lime wedges, and sour cream.
6. Serve and Enjoy:
- Ladle the hot soup into bowls.
- Top each bowl with tortilla strips, shredded cheese, avocado slices, and cilantro.
- Serve with lime wedges on the side.
- Squeeze lime juice into the soup before eating and enjoy your delicious Chicken Tortilla Soup!
Feel free to customize the soup by adding other toppings like diced tomatoes, green onions, or a dollop of sour cream. Adjust the spice level according to your taste preferences.
Pico
De Gallo
let's get creative!
ingredients
- 4 Medium tomatoes, diced
- 1 Small onion, finely chopped
- 1/2 Cup fresh cilantro, chopped
- 1-2 Jalapeños, seeded and finely chopped (adjust to taste)
- 1-2 Cloves garlic, minced
- Juice of 1 lime
- Salt and pepper to taste
instructions:
- Dice the tomatoes, chop the onion and cilantro, and finely chop the jalapeños.
- In a bowl, combine the diced tomatoes, chopped onion, cilantro, jalapeños, and minced garlic.
- Squeeze the juice of one lime over the mixture.
- Season with salt and pepper to taste. Stir well to combine.
- Refrigerate for at least 30 minutes to allow the flavors to meld.
- Serve with tortilla chips or as a topping for tacos, grilled meats, or any dish you like.
Roasted
Tomato Salsa
let's get creative!
ingredients
- 6 Medium tomatoes, halved
- 1 Small onion, peeled and quartered
- 3 Cloves garlic, peeled
- 1-2 Jalapeños, stemmed
- 1/4 Cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
instructions:
- Preheat the broiler in your oven. Place the halved tomatoes, quartered onion, garlic cloves, and jalapeños on a baking sheet. Broil for about 10-15 minutes or until the vegetables are slightly charred.
- Allow the roasted vegetables to cool slightly. In a blender or food processor, combine the roasted vegetables, fresh cilantro, lime juice, salt, and pepper. Pulse until you reach your desired salsa consistency.
- Taste and adjust salt and pepper as needed.
- Refrigerate the salsa for at least 30 minutes before serving to enhance the flavors.
- Serve as a dip with tortilla chips or as a topping for grilled meats, tacos, or your favorite dishes.
Feel free to adjust the spice level in both recipes by adding or reducing the amount of jalapeños, and customize them to suit your taste preferences. Enjoy your homemade salsa!
Classic
Guacamole
let's get creative!
ingredients
- 3 Ripe avocados
- 1 Lime, juiced
- 1 Small red onion, finely diced
- 1-2 Tomatoes, diced
- 1-2 Cloves garlic, minced
- 1-2 Jalapeños, seeded and finely chopped (optional, for heat)
- 1/4 Cup fresh cilantro, chopped
- Salt and pepper to taste
instructions:
- Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
- Use a fork or potato masher to mash the avocados to your desired level of smoothness. Some people prefer chunky guacamole, while others like it smoother.
- Squeeze the juice of one lime over the mashed avocados. Lime not only adds flavor but also helps prevent the guacamole from browning.
- Add the finely diced red onion, diced tomatoes, minced garlic, chopped jalapeños (if using), and fresh cilantro to the bowl.
- Season the guacamole with salt and pepper to taste.
- Gently fold all the ingredients together until well combined.
- If the guacamole is too thick, you can add additional lime juice or a small amount of water to achieve your preferred consistency.
- Taste the guacamole and adjust the seasoning, lime juice, or other ingredients as needed.
- Serve the guacamole immediately with tortilla chips or as a topping for tacos, nachos, or your favorite dishes.
Enjoy your homemade guacamole! Feel free to customize it by adding ingredients like diced red pepper, diced mango, or a pinch of cayenne pepper for extra flavor.
Tomatillo
Salsa
let's get creative!
ingredients
- 1 Pound tomatillos, husks removed and washed
- 1 Onion, roughly chopped
- 2 Cloves garlic, peeled
- 1-2 Jalapeños or Serrano peppers, stemmed (adjust for spice preference)
- 1/2 Cup fresh cilantro, chopped
- Juice of 1-2 limes
- Salt to taste
instructions:
- Preheat the broiler in your oven. Place the tomatillos on a baking sheet and broil for 5-7 minutes or until the tomatillos are slightly charred and softened.
- In a blender or food processor, combine the roasted tomatillos, chopped onion, garlic, jalapeños, fresh cilantro, and lime juice.
- Blend the ingredients until you reach your desired salsa consistency. Some people prefer a smoother texture, while others like it a bit chunky.
- Taste the salsa and add salt as needed. Adjust the lime juice and other ingredients to achieve the desired flavor balance.
- For enhanced flavor, you can refrigerate the salsa for at least 30 minutes before serving.
- Serve the tomatillo salsa as a dip with tortilla chips or as a flavorful topping for tacos, grilled meats, or any dish you like.
This salsa Verde is versatile and can be customized to your taste. You can also experiment with adding ingredients like roasted garlic, avocado, or additional herbs for extra flavor. Enjoy your homemade tomatillo salsa!
Chicken
Fajitas
let's get creative!
ingredients
for the marinade:
- 1.5 Pounds boneless, skinless chicken breasts, thinly sliced
- 1/4 Cup olive oil
- 3 Tablespoons lime juice
- 1 Teaspoon ground cumin
- 1 Teaspoon chili powder
- 1 Teaspoon smoked paprika
- 1 Teaspoon garlic powder
- Salt and pepper to taste
for the fajitas:
- 1 Large onion, thinly sliced
- 2 Bell peppers (any color), thinly sliced
- 8 Small flour tortillas
- Optional Toppings: salsa, guacamole, sour cream, shredded cheese, chopped cilantro
This salsa Verde is versatile and can be customized to your taste. You can also experiment with adding ingredients like roasted garlic, avocado, or additional herbs for extra flavor. Enjoy your homemade tomatillo salsa!
instructions
1. Marinate the Chicken:
- In a bowl, whisk together the olive oil, lime juice, ground cumin, chili powder, smoked paprika, garlic powder, salt, and pepper to create the marinade.
- Add the sliced chicken to the marinade, ensuring each piece is well coated. Allow it to marinate for at least 30 minutes, or refrigerate for up to 4 hours for more flavor.
2. Cook the Chicken:
- Heat a large skillet or grill pan over medium-high heat.
- Add the marinated chicken slices to the hot skillet and cook until fully cooked and slightly browned on the edges. This usually takes 4-6 minutes per side.
3. Sauté the Vegetables:
- In the same skillet, add the sliced onions and bell peppers. Sauté until they are tender-crisp, about 5-7 minutes.
4. Warm the Tortillas:
- While the vegetables are cooking, warm the flour tortillas in a dry skillet or oven.
5. Assemble the Fajitas:
- Spoon the cooked chicken and sautéed vegetables onto the center of each tortilla.
6. Add Toppings:
- Add your favorite toppings such as salsa, guacamole, sour cream, shredded cheese, and chopped cilantro.
7. Serve and Enjoy:
- Fold the tortillas over the filling to form the fajitas and serve immediately.
Enjoy your delicious homemade Chicken Fajitas! You can also use steak, shrimp, or a combination of proteins based on your preferences. Customize the toppings to suit your taste.
Chicken
Chalupas
let's get creative!
ingredients
for the chalupa shell:
- 8 Small corn tortillas
- Vegetable oil for frying
for the chicken filling:
- 1.5 Pounds boneless, skinless chicken breasts, cooked and shredded
- 1 Tablespoon vegetable oil
- 1 Small onion, finely chopped
- 2 Cloves garlic, minced
- 1 Teaspoon ground cumin
- 1 Teaspoon chili powder
- 1/2 Teaspoon dried oregano
- Salt and pepper to taste
- 1 Cup refried beans
for the TOPPINg:
- Shredded lettuce
- Diced tomatoes
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Salsa
- Sour cream
- Sliced jalapeños (optional)
- Chopped cilantro
This salsa Verde is versatile and can be customized to your taste. You can also experiment with adding ingredients like roasted garlic, avocado, or additional herbs for extra flavor. Enjoy your homemade tomatillo salsa!
instructions
1. Prepare Chalupa Shells:
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat.
- Fry each corn tortilla until it's golden and crispy. Place on paper towels to drain excess oil.
2. Cook Chicken Filling:
- In a separate skillet, heat 1 tablespoon of vegetable oil over medium heat.
- Add chopped onions and cook until softened.
- Stir in minced garlic and cook for an additional minute.
- Add shredded chicken to the skillet, along with ground cumin, chili powder, dried oregano, salt, and pepper. Cook until the chicken is well-coated and heated through.
3. Assemble Chalupas:
- Spread a spoonful of refried beans on each fried tortilla shell.
- Top with a portion of the seasoned shredded chicken.
4. Add Toppings:
- Layer with shredded lettuce, diced tomatoes, shredded cheese, salsa, sour cream, jalapeños, and chopped cilantro.
5. Serve and Enjoy:
- Serve the chalupas immediately while the shells are still crispy.
Enjoy your delicious homemade Chicken Chalupas! Feel free to customize the toppings and adjust the seasoning to suit your taste preferences.
Chicken
Tostadas
let's get creative!
ingredients
for the tostada shell:
- Corn tortillas
- Vegetable oil for frying
for the chicken topping:
- 1.5 pounds boneless, skinless chicken breasts, cooked and shredded
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 Teaspoon dried oregano
- Salt and pepper to taste
for the TOPPINg:
- Shredded lettuce
- Refried beans
- Diced tomatoes
- Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Salsa
- Guacamole
- Sour cream
- Sliced jalapeños (optional)
- Chopped cilantro
This salsa Verde is versatile and can be customized to your taste. You can also experiment with adding ingredients like roasted garlic, avocado, or additional herbs for extra flavor. Enjoy your homemade tomatillo salsa!
instructions
1. Prepare Tostada Shells:
- Heat vegetable oil in a deep skillet or frying pan over medium-high heat.
- Fry each corn tortilla until it's golden and crispy. Place on paper towels to drain excess oil.
2. Cook Chicken Topping:
- In a separate skillet, heat 1 tablespoon of vegetable oil over medium heat.
- Add chopped onions and cook until softened.
- Stir in minced garlic and cook for an additional minute.
- Add shredded chicken to the skillet, along with ground cumin, chili powder, salt, and pepper. Cook until the chicken is well-coated and heated through.
3. Assemble Tostadas:
- Spread a layer of refried beans on each tostada shell.
- Top with a portion of the seasoned shredded chicken.
4. Add Toppings:
- Layer with shredded lettuce, diced tomatoes, shredded cheese, salsa, guacamole, sour cream, jalapeños, and chopped cilantro.
5. Serve and Enjoy:
- Serve the tostadas immediately while the shells are still crispy.
Enjoy your delicious homemade Chicken Tostadas! Customize the toppings based on your preferences.
GET IN TOUCH
K19, Merghem Industrial Zone, Cairo Desert Road, Alexandria
