These easy fajitas are made with juicy flank steak and homemade seasoning, all ready in 20 minutes. One bite, and you’ll wonder why you don’t make steak fajitas every night!
The post 20 Minute Steak Fajitas appeared first on The Stay At Home Chef.
These easy fajitas are made with juicy flank steak and homemade seasoning, all ready in 20 minutes. One bite, and you’ll wonder why you don’t make steak fajitas every night!
With juicy chicken, sliced onions and bell peppers, and our very own spice mix, these simple yet flavorful chicken fajitas will become a weeknight dinner favorite for all.
The post Sizzling Skillet Chicken Fajitas appeared first on The Stay At Home Chef.
With juicy chicken, sliced onions and bell peppers, and our very own spice mix, these simple yet flavorful chicken fajitas will become a weeknight dinner favorite for all.
This delicious and easy Ground Beef Tacos recipe has a flavorful beef filling inside a crispy fried corn tortilla. Looking for more Mexican recipes? Try these Pupusas, Chicken Tinga, or Chilaquiles! How to make Ground Beef Tacos: Cook Meat: Combine all of the taco seasoning ingredients in a bowl and set aside. Place ground beef…
This delicious and easy Ground Beef Tacos recipe has a flavorful beef filling inside a crispy fried corn tortilla.
We have some version of tacos every week–which is impressive because we rarely repeat meals, because of all the recipe creating I do. The taco meat is made with your own pantry spices, which taste much better than a packet from the store. And my favorite way to level-up traditional ground beef tacos is by pan-frying the corn tortillas to make our own crispy taco shell. It gives these tacos an irresistible crunch and makes them something special. (I also love them with homemade corn tortillas). Serve with Mexican rice, and toppings like pico de gallo and guacamole, and I’m in heaven.
How to make Ground Beef Tacos:
Cook Meat: Combine all of the taco seasoning ingredients in a bowl and set aside. Place ground beef in a large skillet or cast-iron pan. Cook, crumbling into small pieces with a wooden spoon or meat chopper until browned. Add spices and stir well. Add black beans and heat on low to keep it warm.
Fry Taco Shells: Pour enough oil in a medium pot or skillet so it’s about 1-inch deep. Heat oil to 325 degrees F. Once hot, use tongs to dip one half of the tortilla into the hot oil, laying it flat, while folding the other end over, but keep it out of the oil. It will create a “U” or “taco shell” shape. Cook for about 1 minute, until golden and crisp, then flip and repeat with the other side of the tortilla. Remove to a paper towel lined plate.
Serve: Add a big spoonful of ground beef mixture into each taco shell. Top with lettuce, tomato, cheese, sour cream, salsa or your favorite toppings. Serve with a side of Mexican Rice or Elotes (Mexican Corn) and a glass of Horchata.
Make Ahead and Freezing Instructions:
To Make Ahead: The ground beef taco meat can be made up to a few days in advance, stored in the fridge. The taco shells can be fried a day in advance, stored in a brown paper bag at room temperature.
To Freeze: Freeze taco meat in a freezer safe bag or container for up to 3 months.
Recipe Variations:
Meat: Swap the beef for ground turkey or ground chicken.
Slow cooker ground beef taco meat: Add beef, seasoning, and a cup or two of your favorite salsa in a crockpot and cook on low for 3-4 hours. Use a meat chopper or wooden spoon to break up the meat and discard liquid. Stir in black beans.
Combine taco seasoning spices in a small bowl, and set aside.
Make the taco meat: Add ground beef to a large skillet or cast-iron pan. Cook, crumbling into small pieces with a wooden spoon, until browned. Add spices and stir well to combine. Stir in black beans. Keep on low heat while you fry the tortillas.
Crunchy tortilla shells: Fill a medium pot or skillet with enough oil to fill about 1-inch up the sides. Heat oil to 325 degrees F. Once hot, use tongs to dip one half of the tortilla into the oil, laying it flat, while folding the other end over (but out of the oil, to create a “U” or “taco shell” shape. Cook for about 1 minute, until golden and crisp, then flip and repeat with the other side of the tortilla, until crisp. Remove to a paper towel lined plate, and repeat with remaining tortillas.
Serve: Add a big spoonful of ground beef mixture into each taco shell. Top with lettuce, tomato, cheese, sour cream, salsa or other desired toppings. Serve with a side of Mexican rice.
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Notes
Serving size is for 2 tacos.Meat: Feel free to swap the beef for ground turkey or ground chicken.Toppings: Use all of your favorite toppings, I love pico de gallo, homemade guacamole (found in my cookbook!), pickled onions and sautéed mushrooms.Slow Cooker: Dump beef, seasoning, and a cup or two of your favorite salsa in a crockpot. Cook on high for 2-3 hours or low for 4-5 hours. Use a meat chopper or wooden spoon to break up the meat and discard any liquid. Stir in black beans then make tortillas as instructed in recipe, add toppings, and serve.Make Ahead Instructions: The taco filling can be made up to a few days in advance and just rewarmed on the stove. The taco shells can be fried a day in advance and stored in a brown paper bag.Freezing Instructions: Let cool completely then dump taco meat in a freezer safe bag or container and place in the freezer for up to 3 months.
You can easily make Sopapillas from home that are fluffy, lightly crispy, and absolutely delicious, dusted with powdered sugar and a drizzle of honey. Want more of my bakery favorites? Try our Homemade Scones, Cinnamon Roll Biscuits, Strawberry Crepes, or Buttermilk Biscuits! How to make Sopapillas: Make Dough: Combine flour, baking powder, and salt in…
You can easily make Sopapillas from home that are fluffy, lightly crispy, and absolutely delicious, dusted with powdered sugar and a drizzle of honey.
I’d say NOW is a very good time to try Sopapillas.
In case you’re unfamiliar with sopapillas (or sopaipa, cachanga) these beauties are fried pastries similar to a scone/donut or beignet, and they’re popular in Hispanic culture; particularly in New Mexico and South America.
They’re often served as dessert, topped with honey, powdered sugar, or cinnamon sugar, but they can also be served savory style and stuffed with meats and cheeses. They are absolutely heavenly and so easy to make.
How to make Sopapillas:
Make Dough: Combine flour, baking powder, and salt in a medium bowl. Add shortening then cut it in with forks or a pastry blender. Gradually stir in water until the mixture comes together. Knead dough in the bowl for a few minutes until smooth.
Rest: Cover bowl tightly then allow the dough to rest for 20 minutes – this is an important step so they “pillow up”.
Roll dough into a square about 1/8-inch thick. Cut three strips vertically and horizontally to make 9 pieces.
Fry: Add about 1-2 inches of oil to a medium saucepan over medium heat. Once the oil is lightly bubbling, lay a square of dough very carefully onto the hot oil. It will sink to the bottom and then begin to float to the top of the oil. Once it floats to the top, lightly drizzle hot oil over the top of it as it cooks, which will help it to pillow-up. Cook for about 30 seconds then flip to the other side and cook for an additional 30 seconds. Remove to a paper towel lined plate.
Serve homemade sopapillas warm, with a dusting of powdered sugar and a drizzle of honey, or sprinkled with cinnamon sugar. Store leftover sopapillas at room temperature for 1-2 days.
Freezing Instructions:
To Freeze Dough(recommended method): Make the dough and freeze dough in a freezer safe container for up to 3 months. Thaw on the counter until it comes to room temperature, then roll out the dough and fry as instructed.
To Freeze Fried Sopapillas: Freeze cooled pastries for up to 2 months. To reheat, allow them to thaw completely then bake at 300°F for about 5-8 minutes (turning halfway through) until warm.
Delicious homemade Sopapillas are fluffy, lightly crispy, and absolutely delicious dusted with powdered sugar and a drizzle of honey. They are ready in just 30 minutes and you won't believe how easy they are to make.
Make Dough: Combine the flour, baking powder, and salt in a medium bowl. Add the shortening and cut it in with forks or a pastry blender. Gradually stir in water until the mixture comes together. Knead the dough in the bowl for a few minutes until smooth.
Rest: Cover the bowl tightly and allow the dough to rest for 20 minutes.
Heat Oil: Meanwhile, add about 1-2 inches of oil to a medium saucepan over medium heat.
Roll dough into a square about 1/8-inch thick. Cut three strips vertically and horizontally to make 9 pieces.
Fry: Once the oil is hot, use tongs to lay a square of dough very carefully into the hot oil. It will sink to the bottom and then begin to float to the top of the oil. Once it floats to the top, lightly spoon hot oil over the top of it as it cooks, which will help it to pillow-up. Cook for about 30 seconds and then flip to the other side and cook for an additional 30 seconds. Remove to a paper towel lined plate.
Serve dusted with powdered sugar and a drizzle of honey, or sprinkled with cinnamon sugar.
Store leftover sopapillas at room temperature for 1-2 days.
Video
Notes
*Recipe can easily be doubled to make more!*Calories are calculated before frying.Freezing Dough(recommended method): Make the dough and freeze dough in a freezer safe container for up to 3 months. Thaw on the counter until it comes to room temperature, then roll out the dough and fry as instructed.Freezing Fried Sopapillas: Cooled pastries can be frozen for up to 2 months. To reheat, allow them to thaw completely then bake at 300°F for about 5-8 minutes (turning halfway through) until warm.
Our Mexican-spiced chicken thighs take less than 5 minutes to get in the oven with juices that make it perfect for serving with warm tortillas or over rice. It’s one of the easiest dinners you can make that will leave you craving more.
The post Mexican…
Our Mexican-spiced chicken thighs take less than 5 minutes to get in the oven with juices that make it perfect for serving with warm tortillas or over rice. It's one of the easiest dinners you can make that will leave you craving more.
Our homemade Pico de Gallo recipe takes 10 minutes to make and instantly elevates any dish (or serve it with tortilla chips!) If you’re looking for delicious dip recipes try Homemade Hummus, Pepper Jelly, Easy Homemade Salsa, or Street Corn Dip! How to make Pico de Gallo: Combine chopped tomatoes, onion, cilantro and jalapeño in…
Our homemade Pico de Gallo recipe takes 10 minutes to make and instantly elevates any dish (or serve it with tortilla chips!)
I keep ingredients for this irresistible pico on hand at all times. It instantly adds a splash of color, burst of flavor, and elevates every dish. Obviously you’ll want to serve it with Mexican faves like tacos, burritos, and quesadillas, but it’s also a mighty friend to eggs, avocado toast, grilled chicken or fish, or just scoop up with tortilla chips.
(Let’s not confuse fresh pico de gallo–made with fresh tomatoes, onion, cilantro and jalapeño–with homemade salsa, which has more of a chunky sauce consistency, and can be made with cooked, roasted, canned or fresh tomatoes). When I’m looking for fresh and bold topping, pico de gallo is my go to.
How to make Pico de Gallo:
Combine chopped tomatoes, onion, cilantro and jalapeño in a bowl. Season with salt and a spritz of lime juice. Serve on your favorite Mexican dishes, or with chips. Store in the fridge for up to 5 days.
Make Ahead and Storage Instructions:
To Make Ahead: Pico is my favorite when made an hour or two in advance. It can be kept in the fridge for about a week, depending on the freshness of your ingredients.
Recipe Variations:
Spicy Pico de Gallo: Keep the jalapeño seeds and add extra jalapeño peppers if you’d like.
Add Avocado: Stir in some diced avocado right before serving.
Add Mango: Stir in diced avocado right before serving, for a fun flavor twist.
This homemade Pico de Gallo recipe only takes 10 minutes and is made with fresh tomatoes, cilantro, red onion, and jalapeño. It is bursting with fresh flavors and instantly elevates any dish, or can be enjoyed with chips.
Combine diced tomatoes, onion, cilantro and jalapeño in a bowl. Season with salt and add lime juice to taste.
Top on your favorite Mexican food, eggs, avocado toast, chicken, or serve with chips.
Video
Notes
Yield: Makes about 4 cups.Make Ahead Instructions: prepare Pico de Gallo an hour or two in advance, stored in the fridge. Leftovers will keep for a few days in the fridge.Spicy Pico de Gallo: Keep the jalapeño seeds and add extra jalapeño peppers if you’d like.Add Avocado: Stir in some diced avocado right before serving.Add Mango: Stir in diced avocado right before serving, for a fun flavor twist.
These chicken quesadillas are loaded with gooey cheese and all the cilantro-lime flavor we could pack in. Perfect for a quick lunch or dinner, whether you cook fresh chicken, use leftovers, or utilize rotisserie chicken.
The post Cilantro-Lime Chicken …
These chicken quesadillas are loaded with gooey cheese and all the cilantro-lime flavor we could pack in. Perfect for a quick lunch or dinner, whether you cook fresh chicken, use leftovers, or utilize rotisserie chicken.
Meet my go-to spicy margarita recipe! Like a classic margarita, it’s tart and refreshing, but jalapeño peppers give it an extra kick of heat. This spicy margarita recipe is easy to make. You only need 6 simple ingredients, and it comes together quickly…
Meet my go-to spicy margarita recipe! Like a classic margarita, it’s tart and refreshing, but jalapeño peppers give it an extra kick of heat. This spicy margarita recipe is easy to make. You only need 6 simple ingredients, and it comes together quickly in a cocktail shaker. Enjoy it with tortilla chips, guacamole, and/or salsa at a happy hour, Cinco de Mayo, or summer gathering. Cheers! Spicy Margarita Ingredients To make this jalapeño margarita recipe, you need 6 simple ingredients: Tequila – Use any good-quality blanco tequila (aka silver tequila) in this recipe. We like Espolon tequila, but feel free […]
If you asked everyone in Austin where they get their favorite breakfast tacos, you’d get a different answer from every person. Austinites have opinions about breakfast tacos like Chicagoans have opinions about pizza. When I lived in Austin, I ate more …
If you asked everyone in Austin where they get their favorite breakfast tacos, you’d get a different answer from every person. Austinites have opinions about breakfast tacos like Chicagoans have opinions about pizza. When I lived in Austin, I ate more breakfast tacos than I could ever begin to count. Most I loved (some I didn’t), but after sampling them all over town, I learned that my favorite place to get breakfast tacos…is at home. This breakfast tacos recipe is my favorite way to start the day. It features an egg scramble made with pico de gallo and cheddar cheese, plus […]
Next-level Ground Beef Tacos
