Category: Mexican / Southwestern

Pork Tamales

Homemade Shredded Pork Tamales topped with a “made from scratch” California chile sauce, are a delicious classic Mexican dish that you will LOVE!Homemade Shredded Pork Tamales topped with a "made from scratch" California chile sauce, are a delicious classic Mexican dish that you will LOVE!
So… this year for Christmas Eve, I came up with a plan to try making pork tamales. I didn’t have a backup plan in case I failed miserably, but that didn’t stop me from taking the plunge into the big, daunting world of “homemade pork tamales”.

Why I had the hair-brained idea of breaking from our Christmas Eve traditional Italian meal and attempting to make tamales the night before Christmas is anybody’s guess. Oh well. I am happy to report that we DID NOT have to eat at a fast food place on Christmas Eve… these tamales turned out to be incredible (what a relief!).

I was definitely out of my “comfort zone” in the kitchen, but one thing I am constantly learning (thanks to my friend Shari, who inspires me always!), is to become more “fearless”, and experiment more with new recipes and foods. This is one “experiment” I am thrilled to have tried.

I found a recipe for shredded pork tamales on Pinterest, and thought it sounded good. The author of the recipe said she was given this “authentic” recipe by a woman she met at an international market in the Mexican foods aisle (how bad can that be, right???). The recipe sounded good to me, so I decided to give making tamales a try. I actually cooked the pork roast in my crock pot and made the chile sauce the day before I made the tamales, so at least a large part of the prep was done ahead of time (I recommend this).

The recipe is fairly easy to follow… truthfully I think the hardest part was trying to tie the tamales up at the end before steaming them. Since I have mastered the art of tying my shoelaces, I found it amazing that it was “harder than I thought it was” to wrangle those tamales!  I persevered, fought the good fight with strands of corn husks and finally managed to get those beautiful tamales tied up. Yippee, and Olé!!! (Note: you don’t have to tie them, if you don’t want… I just think it holds them together much better while they are cooking!)

I hope you will give these a try… they were truly, wonderfully delicious. The recipe makes 16-18 tamales. We ate some, had more for leftovers, and froze some for another meal. I DEFINITELY recommend this recipe, and will be making these again. Here’s a few pictures:

First thing was to purchase corn husks and masa at the local grocery store in the Mexican food section…

Corn husks and masa for pork tamales

Cooked the pork roast, onion, garlic & spices in slow-cooker for 6 hours the day before I made the tamales…here it is right at the beginning of the cook time.

Pork roast is cooked with onions and garlic

Once pork was fully cooked, I shredded it. Here is some of the fully cooked, seasoned, shredded pork ready to put into tamales…

Shredded pork ready for filling tamales

Making the chile sauce with some dried California chile pods… this mixture turned a dark color when done…

Cooking California chile pods to make sauce for tamales

The sauce has been cooked, cooled, and strained, and added to shredded pork. Now sour cream has now been added to leftover sauce, turning it into a light brown color…This will be used to spoon over finished tamales once they have been removed from their husks. (Sorry for the photo quality…)

Sour cream has been added to chile sauce for tamales

Pork tamales have been filled, bottoms folded up and under, and I secured the husks with a long pliable strand of corn husk. I think they look cute…the one in the middle escaped and had to be re-tied.

Stuffed Pork tamales are filled and tied before cooking

The tops of the tamales remain open; tamales are then placed standing upright into a steamer basket in a large stockpot, then steamed for 1 hour.

Pork tamales are steamed for one hour

When tamales are done, you remove the husks, place them on serving plates and spoon some of the chile sauce over the tops. Muy delicioso!!!!!

Shredded pork tamales are served with chile sauce on top

I’m not kidding you when I say these shredded pork tamales were absolutely delicious!  I felt very accomplished to have made these for the first time, and plan to make many more.  I was even able to tightly wrap some of them and freeze them for another day (and they were still good!).

It is a bit of a process to make these pork tamales, but honestly, it was worth every single minute! We LOVED them! I hope you will consider trying this recipe.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Author's signatureRecipe Source: http://allrecipes.com/Recipe/Real-Homemade-Tamales/Detail.aspx?event8=1&prop24=SR_Title&e11=real%20homemade%20tamales&e8=Quick%20Search&event10=1&e7=Home%20Page&soid=sr_results_p1i1

Pork Tamales
Prep Time
1 hr
Cook Time
7 hrs
Total Time
8 hrs
 
Homemade Shredded Pork Tamales topped with a "made from scratch" California chile sauce, are a delicious classic Mexican dish that you will LOVE!
Category: Entree
Cuisine: Mexican
Keyword: pork tamales
Servings: 16 tamales
Calories Per Serving: 194 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Tamale Filling:
  • 1 1/4 pounds pork loin or pork roast
  • 1 large brown onion , chopped
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
For Chile Sauce:
  • 4 dried California chile pods (found in Mexican food aisle in most grocery stores)
  • 2 1/2 cups water
  • 1 1/2 teaspoons salt
For Tamale Dough:
  • 2 cups masa harina
  • 1 (10.5 ounce) can beef broth
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup lard or shortening (I used vegetable shortening)
  • 1 (8 ounce) package dried corn husks
  • 3/4 cup sour cream (add this to extra chili sauce and drizzle over tamales once removed from husk)
Instructions
  1. Place the pork into a Dutch oven or into a crock pot with the onion, garlic, cumin, chili powder and water. IF USING DUTCH OVEN, make sure pork is covered with water. bring water to a boil, reduce heat and cook pork on simmer for about 2 hours, or until the meat is cooked all the way through. IF USING CROCK POT, add about 1 1/2 cups water and cook for 6 hours on high. When meat is done, remove to plate and set aside to cool slightly.
  2. While meat is cooling, make the sauce: Wearing rubber gloves, remove seeds and stems from dried chile pods (trust me, you want to wear gloves). Put the de-seeded chile pods into a small saucepan with 2 cups of water. Simmer the chiles for 20 minutes, uncovered. Remove pan from heat; let cool. Place the chiles and cooking water into a blender or food processor and blend until it becomes smooth. Run the sauce through a strainer to remove any leftover chile pods. Stir the salt into the sauce, then set the sauce aside (If making the sauce ahead of serving, refrigerate it overnight, then bring to room temp before serving!).
  3. Using 2 forks, shred the cooked pork into a bowl. Add 1 cup of the chile sauce to the meat. Mix.
  4. Soak the corn husks in a large tub or pan of HOT water. Let them soak for at least 15-20 minutes, so they become pliable. While they are soaking, make up the Tamale dough:
  5. In a large bowl, or the base of a stand mixer, mix the shortening (or lard) with 1 Tablespoon of the beef broth. Mix this until it becomes fluffy. In a separate bowl, combine the masa harina, salt and baking powder. Stir these dry ingredients into the shortening. Add a more beef broth, a little at a time, and continue stirring until the dough becomes "spongy" (kind of like a thick peanut butter consistency.
  6. Fill the tamale husks one at a time. Remove corn husk from water, dry it off, then spread the dough over the corn husks. Dough should not reach the bottom or the top of the husk ( I left about 2 inches on bottom, 2 inches on top, and 1/2 inch on each side. The dough should be between 1/4 - 1/2 inch thickness. I kind of made a rectangle shape out of the dough (wetting my fingers to spread it out was a big help!). Once the dough is spread evenly onto the husk, spoon 1 heaping Tablespoon of shredded pork filling into the center, lengthwise (like filling a burrito) Fold the sides of the husk together in towards the center, fold the bottom part under and back, then tie the bottom part of the tamale with a long strand of another moist corn husk.

  7. Repeat process with each tamale. Carefully stand the tamales up on top of a steamer basket in a large stockpot. Steam them (covered) for 1 hour. Remove from heat.
  8. While tamales are cooking, mix the extra chile sauce with 3/4 cup sour cream until creamy; set aside (do not refrigerate).
  9. To serve: Remove the tamales you are serving from their husks and place on serving plate. Spoon the chile sauce over the tops of the hot tamales. Serve.
Recipe Notes

Note that the cook time shown is for crockpot cooking of the pork roast. Time is dramatically cut if you cook it in dutch oven. Freeze or refrigerate extra tamales in their husks. I totally recommend cooking the meat the day prior to making the tamales. Then all you have to do is make sauce, dough, assemble tamales, and cook.

Nutrition Facts
Pork Tamales
Amount Per Serving (1 tamale (w/ sauce))
Calories 194 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g19%
Cholesterol 26mg9%
Sodium 387mg17%
Potassium 240mg7%
Carbohydrates 12g4%
Fiber 1g4%
Protein 9g18%
Vitamin A 120IU2%
Vitamin C 0.7mg1%
Calcium 50mg5%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Homemade Shredded Pork Tamales topped with a "made from scratch" California chile sauce, are a delicious classic Mexican dish that you will LOVE!

 

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Layered Chicken Enchilada Casserole

It’s easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.It's easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.
I received this recipe for a Layered Chicken Enchilada Casserole from my Mom’s best friend over 35 years ago. It is a family favorite meal to this day. It’s a recipe I have made countless times over the years, and during my 30+ years of heading to work every day, really appreciated how quickly it can be assembled, cooked, and enjoyed!

I love Mexican food, and typically eat enchiladas with the traditional red sauce. However, this recipe has a white sauce, with onions and green chiles, so the very first time I made it years ago, I wasn’t sure I would enjoy it. I was wrong.

This is a hearty casserole that can easily serve 8-10 people. It’s not too spicy, but has a wonderful flavor from the layers of chicken, corn tortillas, green chiles, onions, white sauce, and cheese. It is absolutely delicious (especially the second day, for leftovers!), and is a snap to prepare.

Since the baking time is only 30 minutes,  it is easy to prepare early in the day, cover and refrigerate it until ready to cook, then slam it (such a nice verbal picture, huh?) in the oven, and enjoy it a short time later. Here’s a few pics to show you the “ho-to’s of making this easy casserole:

Preparing The Sauce

Cook the onions and green chiles in a large skillet to begin making the sauce for this casserole.

Onions and green chiles are cooked to make sauce for casserole

The remaining sauce ingredients are added to the skillet, and now the sauce is cooking happily.

Chicken enchilada casserole sauce cooks until thick and creamy.

Layered Chicken Enchilada Casserole Is Assembled, One Layer At A Time

3 layers are added, consisting of tortillas, chicken, sauce and cheddar cheese. Once fully layered, the casserole is ready to bake!

This layering is easy to do, because you don’t have to fill and roll the tortillas, as you need to do with traditional enchiladas! You just have to tear the tortillas into pieces and LAYER them!

Layers of tortillas, chicken, sauce and cheese in pan, ready to bake.

Here is the layered chicken enchilada casserole ready to eat, with a small salad on the side. Cheesy, chicken enchilada casserole… for the win!

Layered chicken enchilada casserole served with side salad.

Hope you will give this layered chicken enchilada casserole a try. It’s EASY and DELICIOUS. I REALLY think you will like it, and the leftovers can be EASILY reheated, too!

Looking For More CASSEROLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have several casserole dishes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Have a wonderful day!

Author's signatureOriginal recipe source: Sandy Rohrbacher

Layered Chicken Enchilada Casserole
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 
It's easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.
Category: Entree
Cuisine: Mexican, Southwestern
Keyword: chicken enchilada casserole
Servings: 10 servings
Calories Per Serving: 228 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 chicken breasts (boneless, skinless) , boiled and cubed (save the broth!)
  • 12 corn tortillas
  • 10.5 ounce can cream of mushroom soup
  • 10.5 ounce can cream of chicken soup
  • 4 ounce can diced green chiles
  • 1 cup chicken broth
  • 1 small brown onion , chopped
  • 2 cups grated cheddar cheese
  • 1 Tablespoon butter
Instructions
Make the sauce:
  1. Melt the tablespoon of butter in large skillet. Add the chopped onion and green chiles. Saute these for 3-4 minutes, or until onion is translucent and tender. Add the chicken broth and the contents of both cans of soup to the skillet. Mix well to combine. Simmer the sauce for 5 minutes.
Make the casserole:
  1. Preheat oven to 350 degrees.
  2. Lightly grease a 9x13 baking dish. Layer the ingredients in this order: 1) 4 tortillas, torn into small pieces, 2) 1/3 of the chicken pieces, 3) 1/3 of the sauce, 4) 1/3 of the grated cheese.
  3. Repeat the layers 2 more times, ending with the grated cheese.
  4. Bake casserole, uncovered for 30 minutes or until heated all the way through.
  5. Remove casserole from oven. Let stand for approximately 5 minutes or so, to enable the cheese to firm up a bit (this will make cutting it and serving it up MUCH easier!)
  6. Enjoy!
Recipe Notes

A whole rotisserie chicken can also be used as a substitute for the cooked chicken breasts, if you're pinched for time. Easy!

Nutrition Facts
Layered Chicken Enchilada Casserole
Amount Per Serving (1 (1/10 of total))
Calories 228 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 55mg18%
Sodium 349mg15%
Potassium 295mg8%
Carbohydrates 15g5%
Fiber 2g8%
Protein 17g34%
Vitamin A 290IU6%
Vitamin C 6.8mg8%
Calcium 199mg20%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.

 

 

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Easy Crock Pot Refried Beans

Easy crock pot refried beans – It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!Easy crock pot refried beans - It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!
I made some Crock Pot Refried Beans recently. From scratch. No cans involved. Guess what? They were absolutely delicious!  Really… these refried beans taste fantastic, they are inexpensive to make, and EASY!

Crock Pot Refried Beans Are EASY To Prepare

I have been reading through a great book I own called “100 Days Of Real Food”, by author Lisa Leake, and came across this recipe for non-fried, refried beans, made from scratch.

The recipe can be thrown together in about 10 minutes in a crock pot. The pinto beans and spices are slow-cooked for 8-10 hours, lightly mashed, then served. How easy is THAT???

I started my crock pot when I got my morning coffee, and we enjoyed them with our evening meal later that day. They were so good! When the beans were ready, I took out half of them, mashed them and served them with cheddar cheese melted on top.

I took the other half of the beans (which were still in the flavored broth and served them just as they were (un-mashed) to my husband (because that is his favorite way to eat pinto beans).

Pinto beans are used to make refried beans... very economical!

The cost of a bag of dry pinto beans is minimal, and this recipe produces just under 4 cups of refried beans, so it is a great budget item, too! And, seriously, these beans are amazingly good!

We have used crock pot refried beans with tacos, burritos and tostadas, all with fantastic results. Here are some pics from while I made them:

How To Make Crock Pot Refried Beans

Here are the ingredients in my crock pot with the onions and other spices.The beans are ready to start cooking. This step will only take about 10 minutes or less!

Let them cook all day (9 hours), because you won’t have to mess with them! You just need to start them cooking, then go about your business! EASY!

Refried beans cook in crock pot all day.

After 9 hours in the crock pot… this is what they looked like. The beans are drained over the crock pot, removed, then mashed, using a potato masher.

You can add a little broth from the crock pot to the beans if you don’t want them too thick.

Refried beans are ready to mash after cooking all day in the crock pot

This was such an easy, economical way to make refried beans, and I will make them this way quite often. I really hope you will try making refried beans from scratch. They are so inexpensive to make, and taste absolutely delicious!

Here are the finished crock pot refried beans ready to eat! They were garnished with a little grated cheddar cheese and cilantro leaves on top, to serve! Muy bueno!

Crock pot refried beans are garnished with cheese and are ready to ea!

Crock pot refried beans are served with a garnish of grated cheddar cheese and cilantro.

Hope you enjoy this recipe for crock pot refried beans. Have a great day, friends! Make it count for something GOOD and courageous!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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Author's signatureRecipe Source: “100 Days Of Real Food”, by Lisa Leake (page 155), Published 2014, William Morrow Publishers.

Easy Crock Pot Refried Beans
Prep Time
5 mins
Cook Time
8 hrs
Total Time
8 hrs 5 mins
 

Easy crock pot refried beans - It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!

Category: Side Dishes
Cuisine: Mexican
Keyword: crock pot refried beans, refried beans
Servings: 8 (1/2 cup servings)
Calories Per Serving: 174 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups dried pinto beans , rinsed
  • 1 yellow onion , peeled, and cut in half
  • 1/2 medium jalapeno , cored, seeded, and diced
  • 2 garlic cloves , peeled and crushed
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/8 teaspoon ground cumin
  • 6 cups water
Optional toppings:
  • Grated cheddar or monterey jack cheese , cilantro, or sour cream
Instructions
  1. Place all ingredients (except for optional toppings) into a crock pot.
  2. Cover pot and cook beans for 8-9 hours on high.
  3. When finished, remove beans from crock pot, drain, and mash them with a potato masher until they reach the correct consistency. Add a little broth from the crock pot to the beans while mashing, if they seem a bit dry. That's it! You just made refried beans from scratch!
  4. Serve with a garnish of grated cheese, cilantro, or sour cream, if desired. Enjoy!

Recipe Notes

NOTE: Caloric calculation does not include optional garnishes (sour cream, cheese or cilantro)

Nutrition Facts
Easy Crock Pot Refried Beans
Amount Per Serving (1 serving)
Calories 174
% Daily Value*
Sodium 369mg16%
Potassium 692mg20%
Carbohydrates 31g10%
Fiber 7g29%
Sugar 1g1%
Protein 10g20%
Vitamin A 10IU0%
Vitamin C 5.4mg7%
Calcium 59mg6%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Easy crock pot refried beans - It is EASY (and economical) to make your own delicious and inexpensive Mexican refried beans, using a slow cooker!

 

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Marinated, Pan-Seared Mexican Chicken

Marinated, pan-seared Mexican chicken is a delicious, low-fat, easy to prepare dish. The chicken will surprise you with its depth of flavor.Marinated, pan-seared Mexican chicken is a delicious, low-fat, easy to prepare dish. The chicken will surprise you with its depth of flavor.

Do you cook with chicken often? I sure do!  The recipe I want to share today with you is for “easy-to-prepare” Marinated, Pan-Seared Mexican Chicken. Ridiculously easy. Delightfully GOOD. The added plus is that this chicken dish is very low in calories (under 200 calories per serving), so it’s a win-win in my book!

My favorite type of food to eat is Mexican food. I love the flavors in most dishes, which is why I really liked this meal. The pan-seared Mexican chicken has great flavor, from seasonings such as cumin, chili powder, garlic, oregano and lime juice. YUM!

The recipe for pan-seared Mexican chicken is really easy to prepare. I modified it slightly from a recipe I found on Skinnytaste.com a while ago. If you can mix up a marinade (easy peasy!), add some chicken to the marinade, then cook it, you can make this delicious chicken entree!

It’s Easy To Make Marinated Pan-Seared Mexican Chicken!

Marinate the chicken breasts for at least half an hour. (tastes even better if you let it marinate all day!).  As you can see in the photo below, I only made two small chicken breasts, since there was only two of us eating this meal.

Chicken breasts are marinated before cooking.

Time To Cook The Pan-Seared Mexican Chicken Breasts!

Into a hot skillet the marinated chicken breasts go. You can see the little pieces of minced garlic on each piece. There’s a lot of flavor there!

The marinated chicken breasts are pan-seared in a hot skillet.

Cook each side of the pan-seared Mexican chicken until golden brown, and cooked through.

Two of the marinated, pan-seared Mexican chicken breasts cook in a skillet.

Halfway through cooking the second side of chicken, add the reserved batch of marinade plus 1/4 cup water to skillet.

Cook the pan-seared Mexican chicken an additional 3-4 minutes (until cooked through), spooning pan drippings over chicken as it cooks. Once done, the chicken is ready to serve!

Finished cooking, the pan-seared Mexican chicken has darkened in color.

You can see how very easy this pan-seared Mexican chicken recipe is to prepare, and it is delicious! We had the chicken, with rice on the side.

Another wonderful accompaniment would be to top the chicken with a great pico de gallo salsa as a garnish! Hope you enjoy these tasty (and easy) pan-seared Mexican chicken breasts!

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. A few of those recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signatureRecipe Adapted from: http://www.skinnytaste.com/2013/08/grilled-chicken-with-black-bean-mango.html

Marinated, Pan-Seared Mexican Chicken
Prep Time
5 mins
Cook Time
12 mins
Total Time
17 mins
 
Marinated, pan-seared Mexican chicken is a delicious, low-fat, easy to prepare dish. The chicken will surprise you with its depth of flavor.
Category: Entree
Cuisine: Mexican
Keyword: pan-seared Mexican chicken
Servings: 4 servings
Calories Per Serving: 140 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless skinless chicken breasts (4 ounces each)
  • salt and pepper (to taste)
  • 6 cloves minced garlic
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 2 limes, JUICE OF
  • 1/4 cup water
Instructions
  1. Season chicken breasts lightly with salt and pepper. Place chicken breasts in large bowl.

  2. In separate bowl, mix together minced garlic, cumin, oregano, and lime juice. Pour HALF of the marinade sauce over chicken. Reserve the other half of  marinade for later.

  3. Coat chicken with marinade. Cover and refrigerate for at LEAST half an hour. (The longer the chicken marinates, the better the flavor!)

  4. Spray skillet with non-stick cooking spray. Heat on medium high until very hot. Once skillet is hot, place marinated chicken into skillet. They should sizzle when added to skillet. Discard marinade that the chicken was in. Cook chicken 3-4 minutes, then turn to other side. Halfway through cooking second side of chicken, add the reserved marinade, plus 1/4 cup water to the skillet. Cook for 3-4 additional minutes, continually spooning sauce over the top of chicken breasts. This will coat the chicken and will help to darken the color. Cook chicken until cooked all the way through.

  5. When chicken is done, remove from skillet. If desired, serve with pico de gallo as a garnish. Serve chicken with rice, or your favorite side dish. Enjoy!

Recipe Notes

Caloric calculation was made based on using a 4 ounce small boneless, skinless chicken breast per serving. Larger portions of chicken will have more calories.

Nutrition Facts
Marinated, Pan-Seared Mexican Chicken
Amount Per Serving (1 (4 ounce) breast)
Calories 140 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 72mg24%
Sodium 134mg6%
Potassium 455mg13%
Carbohydrates 2g1%
Protein 24g48%
Vitamin A 45IU1%
Vitamin C 6.4mg8%
Calcium 26mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Marinated, pan-seared Mexican chicken is a delicious, low-fat, easy to prepare dish. The chicken will surprise you with its depth of flavor.

 

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Make Your Own Taco Seasoning Mix

It’s easy to make up a large batch of taco seasoning mix… perfect Mexican spices for ground beef, chicken or pork to use in tacos, taco salads, etc. It's easy to make up a large batch of taco seasoning mix... perfect Mexican spices for ground beef, chicken or pork to use in tacos, taco salads, etc.
Years ago I got tired of buying the packages of commercially prepared seasoning mixes and started adding my own spices to ground beef, pork or chicken when we ate tacos or taco salads. Today I’d like show you how to make your own taco seasoning mix very easily.

I used to haul out various jars of spices each time I made it and then haul them all back to the cupboard when I was done. Then I found a “copycat” recipe (a copycat version of Lawry’s Taco Seasoning mix) in one of my “Top Secret Recipe” books by Todd Wilbur (I have several of his books and LOVE them).

I took his basic “recipe” for the mix, multiplied it by 12 and ended up with quite a nice supply of taco seasoning, which I store in an old spice canister.  Since we eat tacos quite often (they’re my FAVORITE food), it is great to have a ready supply of seasoning mix around for whenever I need it.

How Do You Season Meat With The Taco Seasoning Mix?

It’s easy, because all you do when you want to use it is to add 2/3 cup water to 3 Tablespoons of the mix and the pound of meat, cook for 7-10 minutes and bam! You’re done… and the meat tastes GREAT!

How easy is that? Sure is great to mix this taco seasoning mix all up ONCE and not have to haul all the spices out of the cupboard each and every time we have tacos! Hope you give it a try. It will save you some bucks and valuable time in the long run (and quite possibly a trip to the grocery store!)

My photo is a bit blurry, but it’s the only one I took of the seasoning spices before mixing. Oh well.

Spices in bowl used to make the seasoning mix.

How Do You USE This Taco Seasoning Mix To Season Taco Meat?

Add 3 Tablespoons of the taco seasoning mix to browned/drained meat. This photo is using hamburger meat, but the taco seasoning mix is delicious on shredded chicken or pork, too!

The taco seasoning mix is added to a pound of browned hamburger meat.

Add 2/3 cup of water. Cook the taco mixture for 7-10 minutes, until the water has cooked down and been absorbed into the meat.  Now your taco meat is fully seasoned and ready to use!

Cooking the seasoned meat in a skillet, for tacos.

Ready to eat! This time we used the taco mix seasoning to make meat for taco salads.

A taco salad was made, using the taco seasoning mix on the meat.

We use the taco seasoning mix for tacos all the time! YUM!

The mix tastes great on the meat for homemade tacos.

I hope you will consider making up a batch of this taco seasoning mix to have around YOUR home. Pretty sure you will NOT regret it!

Looking For Other SPICE MIX Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A couple favorite spice mixes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Make Your Own Taco Seasoning Mix / The Grateful Girl Cooks!Recipe Source: “Even More Top Secret Recipes”, by Todd Wilbur, published by the Penguin Group, 2002 (pages. 118-119)

**The recipe I am posting is the original recipe for enough seasoning mix for one pound of meat. Multiply it for the quantity you wish to have on hand. I found it easiest to make a whole bunch (for 12 meals) at one time.

Make Your Own Taco Seasoning Mix
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
It's easy to make up a large batch of taco seasong mix... perfect Mexican spices for ground beef, chicken or pork to use in tacos, taco salads, etc.
Category: Seasonings
Cuisine: Mexican
Keyword: taco seasoning mix
Servings: 1 (3 Tablespoons)
Calories Per Serving: 59 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon flour
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 3/4 teaspoon salt
  • 3/4 teaspoon minced onion
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground oregano
Instructions
  1. Mix all the ingredients together in a bowl.
  2. To prepare: Brown hamburger meat in a skillet until fully cooked. Drain the grease.
  3. Add the spice mix (or use 3 Tablespoons if you prepared quite a bit of the mix).
  4. Add 2/3 cup water to the meat and spice mixture. Stir to combine. Bring mixture to a boil, then reduce the heat to a low setting and cook, uncovered for 7-10 minutes. Stir occasionally.
  5. Remove from heat. Spoon the seasoned meat into warm tortillas, taco shells, or onto a salad.
  6. Enjoy!
Recipe Notes

NOTE: Quantity listed is equivalent to one envelope of store bought mix. Ingredients as listed when added to a pound of meat (hamburger meat, shredded pork or chicken) will make enough seasoned meat filling for 12 tacos (3 Tablespoons meat each).
*I multiplied the quantity by 12 to get a large quantity of seasoning mix.

Nutrition Facts
Make Your Own Taco Seasoning Mix
Amount Per Serving (1 (3 Tablespoons))
Calories 59
% Daily Value*
Sodium 1781mg77%
Potassium 144mg4%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 1785IU36%
Vitamin C 2.8mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's easy to make a large batch of taco seasoning mix - the perfect Mexican spices for ground beef, chicken or pork to use in tacos, taco salads, etc.

 

 

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Southwestern Black Bean Salad

You’ll LOVE this fantastic Southwestern Black Bean Salad, with corn, tomatoes, and avocado! It’s easy, flavorful, and under 90 calories per serving!You'll LOVE this fantastic Southwestern Black Bean Salad, with corn, tomatoes, and avocado! It's easy, flavorful, and under 90 calories per serving!

Happy Cinco De Mayo! Yesterday our family celebrated our youngest son’s 27th birthday with a Taco and Enchilada Night. One of the side dishes I prepared was this Southwestern Black Bean and Corn Salad…it was the first time I had prepared it, and I am positive I will be making it again!

I found the original recipe for this Southwestern Black Bean Salad on Skinnytaste.com. If you’ve never visited this website, I would encourage you to do so. The blog author, Gina, creates wonderfully tasty, low-fat dishes that are sure to please every palate! Every recipe she posts has the caloric value, Weight Watcher Points, etc. so you know exactly what you are eating, calorie-wise! I love it!

Some Quick Info On The Southwestern Black Bean Salad

I hope you will give this quick, easy to make (and full of fiber) dish a try. It is very versatile: great as a side salad, or could be used as an appetizer, with tortilla chips. The Southwestern black bean salad recipe makes 6 1/2 cups, which translates to 13 half cup servings at approximately 80-89 calories per serving.

The added bonus is…Southwestern black bean salad is so fresh tasting and DELICIOUS! I think you will enjoy it…especially on a warm Spring or Summer day!

Looking For More SALAD Recipes?

You can find all of my salad recipes in the Recipe Index, located at the top of the page. A few family favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Author's SignatureRecipe Source: http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html

Southwestern Black Bean Salad
Prep Time
15 mins
Cook Time
0 mins
Total Time
15 mins
 

You'll LOVE this fantastic Southwestern Black Bean Salad, with corn, tomatoes, and avocado! It's easy, flavorful, and under 90 calories per serving!

Category: Salads
Cuisine: Southwestern
Keyword: Southwestern black bean salad
Servings: 13 (1/2 cup servings)
Calories Per Serving: 89 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 15.5 ounces black beans , 1 can black beans, rinsed and drained
  • 9 oz. cooked corn , fresh (grilled), or frozen (thawed)
  • 1 medium tomato , chopped
  • 1/3 cup red onion , chopped
  • 1 stem scallion (green onion) , chopped
  • 1 small jalapeno , finely diced
  • 2 Tablespoons fresh minced cilantro (or more to taste)
  • Salt and pepper (to taste)
  • 2 limes (the juice from)
  • 1 Tablespoon extra virgin olive oil
  • 1 small avocado , diced
Instructions
  1. Combine the first 8 ingredients in a large bowl (beans, corn, tomato, onion, scallion, jalapeno, cilantro, salt and pepper).
  2. In a separate bowl, mix the lime juice and the olive oil together until blended. Pour over salad and mix well.
  3. Refrigerate for 30 minutes prior to serving.
  4. Add the diced avocado right before you serve the salad.
  5. ENJOY!
Nutrition Facts
Southwestern Black Bean Salad
Amount Per Serving (1 (1/2 cup per serving))
Calories 89 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 132mg6%
Potassium 256mg7%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 2g2%
Protein 3g6%
Vitamin A 170IU3%
Vitamin C 7.8mg9%
Calcium 16mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll LOVE this fantastic Southwestern Black Bean Salad, with corn, tomatoes, and avocado! It's easy, flavorful, and under 90 calories per serving!

 

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Shredded Pork Smothered Burritos

You’ll love these amazing shredded pork smothered burritos, covered in a homemade red sauce. They taste just like you ordered them at a Mexican restaurant!You'll love these amazing shredded pork smothered burritos, covered in a homemade red sauce. They taste just like you ordered them at a Mexican restaurant!
I love Mexican food… it’s my FAVORITE! Recently my son and his girlfriend got me “hooked” on Shredded Pork Smothered Burritos at a local restaurant!  When I saw a recipe on Pinterest for a recipe that looked similar, I was determined to try and make them at home!

A few days ago I made them! I ended up merging 2 recipes together, added a few tweaks of my own – and let me tell you…they were fantastic! Our oldest son joined us for dinner and we all agreed these were absolutely “restaurant quality” burritos!

My cooking experiment was a bit time-consuming, because I also made a homemade mole sauce (one of the ingredients in the red sauce) instead of going to the store and purchasing it (couldn’t help myself…I was curious).

I made enough of both sauces used in this recipe (mole and red) to make another batch of these delicious burritos in the future. My time investment will pay off next time I make these…and there will definitely be a next time!

Looking To Save Time When Making Shredded Pork Smothered Burritos?

If you want to make this meal quicker and easier to prepare, buy a can of mole sauce in the Hispanic section of your grocery store.

You can also use shredded rotisserie chicken or leftover pork or shredded roast beef, and it will shave down your prep time, with the same great results!

My other tip is to prepare the amazingly delicious red sauce ahead of time…then these will be really quick to prepare! *Did I mention how fantastic the homemade red sauce is? 

Making Homemade Red Sauce For Shredded Pork Smothered Burritos

Melt vegetable shortening in large pan on medium heat. Sprinkle in flour and continue whisking while the shortening and flour melt together and slightly begin to bubble. Add the mole sauce. Here is a link to my recipe: DIY Mexican Mole Sauce.

Making homemade mole sauce in large pan, to add to shredded pork smothered burritos.

Once the mole sauce has been incorporated, add the beef stock and whisk until sauce is smooth. Add in the rest of the spices and mix again. Whisk in the milk.

Beef stock and milk are added to mole sauce for shredded pork burritos. It cooks until thickened.

Mexican spices are added to mole sauce in large pan, for burritos.
Pour in the tomato sauce, tomato paste and the water. Whisk sauce until completely smooth; cover pot and let simmer for about an hour.
Make sure to stir the sauce about every 10-15 minutes to make sure it doesn’t stick to the bottom of the pan. Reheat the sauce when you are ready to assemble the shredded pork smothered burritos.
Homemade red sauce for shredded pork smothered burritos is complete after adding tomato paste and sauce to pan.

To Cook the Pork (or Chicken) For Burritos

For the sake of this recipe, I am going to start with the assumption that you already have cooked pork (or chicken or roast beef). I cooked a pork roast recently and found it easy to use the leftover pieces for this recipe.

I threw the pieces of pork back into a crock pot with a little bit of water and salsa and let it cook for a couple extra hours to be tender enough to shred.

If you don’t have leftovers, then plan ahead! Put a small seasoned pork roast or chicken breasts in a slow cooker with some water and salsa early in the morning. Let it cook…all day, in order to be “shred-able” when you are ready to build the burritos.

Seasoning The Shredded Pork

Saute the onions and peppers in a tsp. of oil in a large skillet, then add the shredded meat, onions, peppers, taco seasoning, and 1/4 cup water. Cook over medium high heat until water has cooked away and meat is thoroughly seasoned.

Cooked pork and onions are shredded for burrito filling.

Add 3 ladles of the red sauce to the meat; mix well to combine. Stir in precooked rice. Heat to serving temp, then keep heat on low, while assembling the burritos.

Homemade red sauce is added to shredded pork burrito filling in skillet, to season.
To Assemble Shredded Pork Smothered Burritos

Preheat your oven’s broiler. (Make sure your plates are oven-proof– just sayin’).
Warm the tortillas. Place a tortilla on each serving plate. Spread 2 heaping teaspoons of beans down the middle of each tortilla (don’t spread the beans all the way to the edges!).

Place 2-3 large spoonfuls of pork mixture on top of beans. Sprinkle with a bit of the cheese (not a lot – most of the cheese will go on top!) Roll the burrito up.

Make the first fold shown in the photo below. Fold both side edges up; finish rolling forward, then carefully flip the burrito over, seam side down onto serving plate.

Flour tortilla is folded over the shredded pork filling.

Ladle red sauce over the top of burrito; sprinkle with a good amount of cheese like this:

Shredded Pork Smothered Burrito is covered with red sauce, then grated cheddar and jack cheese before heating.

Place the ovenproof plate a few inches from the broiler and heat until cheese has melted. Carefully remove plate (remember it will be HOT!).

Garnish the top of each of the shredded pork smothered burritos with shredded lettuce, dollops of guacamole and sour cream, and cilantro.

Shredded Pork Smothered Burritos are garnished with sour cream, guacamole, lettuce and cilantro for serving.

Serve (remember plates are hot) and ENJOY! These shredded pork smothered burritos are truly wonderful! They taste like they were ordered in a restaurant.

The homemade red sauce tastes very authentic and awesome! It’s really worth the extra effort to make!

A look at the inside of shredded pork smothered burritos! YUM.
I really hope you enjoy these delicious shredded pork smothered burritos. Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
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The Grateful Girl Cooks!
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Author's signature
Recipe adapted from: http: www.nutmegnanny.com/2013/05/03/smothered-burritos-tortilla-land-giveaway/
Shredded Pork Smothered Burritos
Prep Time
30 mins
Cook Time
3 mins
Total Time
33 mins
 
You'll love these amazing shredded pork smothered burritos, covered in a homemade red sauce. They taste just like you ordered them at a Mexican restaurant!
Category: Entree
Cuisine: Mexican
Keyword: shredded pork smothered burritos
Servings: 6 burritos
Calories Per Serving: 1012 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Homemade Red Sauce
  • 1/2 cup vegetable shortening
  • 3/4 cup all purpose flour
  • 1 Tablespoon mole sauce (heaping Tablespoon) (found in Hispanic section)
  • 4 cups beef stock
  • 2 Tablespoons chili powder
  • 1-1/2 teaspoons cumin
  • 1/2 teaspoon oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon garlic powder
  • 1/4-1/2 teaspoon red pepper flakes
  • 1/2 cup milk
  • 16 ounces tomato sauce (two 8 oz. cans)
  • 6 ounces tomato paste
  • 2 cups water
For Burritos
  • 3 cups precooked pork , shredded (can substitute shredded chicken or beef if you prefer)
  • 1 envelope taco seasoning
  • 1/2 medium onion , chopped
  • 1/2 green pepper , chopped
  • 1 1/2 cups cooked white rice
  • 16 oz. can spicy refried beans
  • 3 ladles prepared Red Sauce
  • 6 flour tortillas (burrito size)
  • 2 cups Pepper Jack cheese , grated
  • 2 cups Cheddar cheese , grated
  • 1/2 cup guacamole (for garnish)
  • 1/2 cup sour cream (for garnish)
  • 1/2 cup shredded lettuce (for garnish)
  • 1/4 cup Cilantro , chopped (for garnish)
Instructions
To Make Homemade Red Sauce:
  1. Melt vegetable shortening in large pan on medium heat. Sprinkle in flour and continue whisking while the shortening and flour melt together and slightly begin to bubble. Add the mole sauceOnce the mole sauce has been incorporated, add the beef stock and whisk until sauce is smooth. Add in the rest of the spices and mix again. Whisk in the milk.
  2. Pour in the tomato sauce, tomato paste and the water. Whisk sauce until completely smooth; cover pot and let simmer for about an hour. Make sure to stir the sauce about every 10-15 minutes to make sure it doesn't stick to the bottom of the pan. Reheat the sauce when you are ready to assemble burritos.
For Burrito Filling:
  1. For sake of this recipe, I am going to start with the assumption that you already have pre-cooked pork (chicken or beef). If not, then throw a small seasoned pork roast, beef roast or chicken breasts in the crock pot with some water and salsa...and let it cook...all day, in order to be "shred-able".

  2. Saute the onions and peppers in a tsp. of oil in a large skillet, then add the shredded meat, onions, peppers, taco seasoning, and 1/4 cup water. Cook over medium high heat until water has cooked away and meat is thoroughly seasoned.
  3. Add 3 ladles of the red sauce to the meat; mix well to combine. Stir in precooked rice. Heat to serving temp, then keep heat on low, while assembling the burritos.
To Assemble Burritos:
  1. Preheat your oven's broiler. (Make sure your plates are oven-proof). Warm the tortillas. Place a tortilla on each serving plate. Spread 2 heaping teaspoons of beans down the middle of each tortilla (don't spread the beans all the way to the edges!). Place 2-3 large spoonfuls of pork mixture on top of beans. Sprinkle with a bit of the cheese (not a lot - most of the cheese will go on top!) Roll the burrito up. Make the first fold like this (see below), then fold both side edges up; finish rolling forward, then carefully flip the burrito over, seam side down onto serving plate.

  2. Ladle red sauce over the top of burrito and sprinkle with a good amount of cheese. Place the ovenproof plate a few inches from the broiler and heat until cheese has melted. Carefully remove plate (remember it will be HOT!).

  3. Garnish the top of burrito with shredded lettuce, dollops of guacamole and sour cream, and cilantro. Serve (remember plates are hot) and ENJOY!

Recipe Notes

NOTE: The estimated caloric calculation does not include the optional garnishes of sour cream, guacamole, shredded lettuce, and cilantro. NOTE: The prep time does not include time to cook/shred pork. 

Nutrition Facts
Shredded Pork Smothered Burritos
Amount Per Serving (1 burrito)
Calories 1012 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 23g144%
Cholesterol 125mg42%
Sodium 3632mg158%
Potassium 1087mg31%
Carbohydrates 87g29%
Fiber 9g38%
Sugar 31g34%
Protein 48g96%
Vitamin A 3100IU62%
Vitamin C 24.9mg30%
Calcium 744mg74%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love these amazing shredded pork smothered burritos, covered in a homemade red sauce. They taste just like you ordered them at a Mexican restaurant!

 

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Flour Tortillas DIY

It’s EASY to make homemade flour tortillas with only a few common ingredients, and no special equipment! Great for quesadillas, enchiladas, or tacos!It's EASY to make homemade flour tortillas with only a few common ingredients, and no special equipment! Great for quesadillas, enchiladas, or tacos!Our family LOVES Mexican food! (It’s my favorite!) I am routinely cooking tacos, enchiladas or quesadillas, and we never seem to get tired of them.  Today I want to show you how to make flour tortillas, because it’s fairly easy!

I’m curious by nature, and love to try and figure out how to make things myself. Because of this, my quest to find a recipe for good homemade flour tortillas began a few years back.

It’s really true that fresh flour tortillas taste better than store-bought (plus you can control what is in them)! These flour tortillas are very easy to make. Why not experiment and give them a try, because there is no fancy equipment needed?

Make The Dough For The Flour Tortillas

Make a simple dough for the flour tortillas by mixing flour, baking powder, shortening, salt and hot water. The photo below shows the dough, mixed and ready to knead.

The dough for the flour tortillas is mixed and ready to knead.

The tortilla dough is then formed into 8 balls, all about the same size.

The tortilla dough is shaped into 8 equal sized dough balls.

Each of the dough balls is rolled out into a tortilla shape, and then it is ready for the hot skillet, to cook.

Each of the dough balls is rolled out to form flour tortillas.

Cook the Flour Tortillas

Cook the tortillas in a skillet, one at a time. When small bubbles appear on the surface, flip the tortilla over, to cook the other side.

The tortillas are cooked on a hot skillet until bubbles appear on top, then they are flipped.

This batch of tortillas was used to make shredded chicken quesadillas. My only regret (see photo below) is that I apparently cannot cut a straight line… ha ha!

Flour tortillas can be used to make quesadillas and other dishes!

It’s actually very simple to make homemade flour tortillas from scratch. I really hope you will give it a try sometime! Have a wonderful day.

Looking For More Recipes Using TORTILLAS?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few recipes that use tortillas include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://www.mennonitegirlscancook.ca/2013/02/homemade-flour-tortillas.html  

Flour Tortillas DIY
Prep Time
10 mins
Cook Time
17 mins
Total Time
27 mins
 

It's EASY to make homemade flour tortillas with only a few common ingredients, and no special equipment! Great for quesadillas, enchiladas, or tacos!

Category: Bread
Cuisine: Mexican
Keyword: flour tortillas
Servings: 8 tortillas
Calories Per Serving: 170 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all-purpose flour
  • 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 cup vegetable shortening
  • 2/3 cup hot water
Instructions
  1. Whisk the flour, baking powder & salt together. Cut in the shortening with a pastry blender until crumbly. Pour in the hot water, a little at a time with a fork, and mix until the dough comes together. (I also have made this in the food processor with the dough blade on...works well, also!)
  2. Place dough on a lightly floured work surface, and knead a few minutes until smooth dough ball is formed (use your food processor for this, if using)
  3. Cover the dough with a towel and let it rest for approx. 45 minutes.
  4. Divide the dough into 8 equal pieces; roll it with your hands; shape into a ball. Cover the dough balls with plastic wrap.
  5. Using a rolling pin, roll each ball into a 6-7 inch circle. Don't freak out...they do not have to be "perfect" circles... (that gives them their personality!) You can cook one tortilla while you roll out the next one, if you want.
  6. Preheat your skillet (non-stick or cast iron-done it both ways...cast iron is my preference) on medium high heat. DO NOT ADD OIL.
  7. Place tortilla in the hot skillet; cook till small bubbles appear on the surface before flipping the tortilla to the other side. You will end up cooking each side for about a minute (typically).
  8. Stack and cover the cooked tortillas (with a tea towel) as you remove them from the skillet until all the tortillas are cooked.
Recipe Notes

Once done, you are ready to use them for your favorite recipe. They are even good served hot off the grill, with butter (just sayin'). These tortillas can be frozen to use later. If freezing, be sure to wrap them in plastic wrap, then in aluminum foil for best storage.

Nutrition Facts
Flour Tortillas DIY
Amount Per Serving (1 tortilla)
Calories 170 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 219mg10%
Potassium 58mg2%
Carbohydrates 23g8%
Protein 3g6%
Calcium 16mg2%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!It's EASY to make homemade flour tortillas with only a few common ingredients, and no special equipment! Great for quesadillas, enchiladas, or tacos!

 

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Fiesta Rice

Fiesta Rice is a totally EASY, hearty, and delicious side dish made with white rice, black beans, corn, tomatoes, scallions, cilantro and lime juice.Fiesta Rice is a totally EASY, hearty, and delicious side dish made with white rice, black beans, corn, tomatoes, scallions, cilantro and lime juice.
This fiesta rice just might be one of the easiest side dishes ever created. Really. It’s almost too easy to call it a “recipe”, but yet it is! Guess what? It is DELICIOUS! I discovered the recipe on Pinterest, and found it to be a perfect accompaniment for Taco Night!

The flavors in the fiesta rice are a refreshingly nice change from my recipe for Spanish Rice that I have made and served over the years.

This rice is so good, I suppose you COULD just eat it right out of the bowl before it gets to the table. Not that I would ever do such a despicable thing (*cough, cough). Didn’t take lots of photos, because… again… it’s SO EASY!

Fiesta rice is a great side dish, and it’s super easy if you already have leftover cooked rice to use. This would be delicious paired with chicken, pork, shrimp. You could also morph it into a yummy burrito bowl, and add some barbacoa shredded beef, etc.! Hope you enjoy it!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Recipe Source: http://www.skinnytaste.com/2011/04/fiesta-lime-rice.html

Fiesta Rice
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

Fiesta Rice is a totally EASY, hearty, and delicious side dish made with white rice, black beans, corn, tomatoes, scallions, cilantro and lime juice.

Category: Side Dish
Cuisine: Mexican
Keyword: fiesta rice
Servings: 6 servings
Calories Per Serving: 295 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/2 cups cooked , long-grain rice
  • 1 can black beans-rinsed and heated
  • 1 cup corn (canned or frozen), heated
  • 1 large tomato , diced
  • 1 large scallion , finely diced
  • 2-4 Tablespoons chopped cilantro (I used 4)
  • 1 heaping Tablespoon fresh squeezed lime juice (I added an extra Tablespoon)
  • Salt (to taste)
Instructions
  1. Cook the rice.
  2. In a large serving bowl, mix the hot rice with the remaining ingredients (salt to taste).
  3. Toss and Serve.
  4. The End. Wasn't that EASY? Enjoy!
Nutrition Facts
Fiesta Rice
Amount Per Serving (1 g)
Calories 295 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 5mg0%
Potassium 437mg12%
Carbohydrates 61g20%
Fiber 8g33%
Sugar 2g2%
Protein 11g22%
Vitamin A 330IU7%
Vitamin C 6.4mg8%
Calcium 35mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Fiesta Rice is a totally EASY, hearty, and delicious side dish made with white rice, black beans, corn, tomatoes, scallions, cilantro and lime juice.

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Mexican Layer Dip

Mexican Layer Dip is the perfect party appetizer! Set out a platter of this easy, layered dip with tortilla chips, and let the feeding frenzy begin!Super Bowl 2014 is coming up in a week and a half. Are you looking for a delicious appetizer that will feed the football loving masses, and is a real crowd-pleaser? Well, this Mexican Layer Dip is your answer!!!
Super Bowl 2014 is coming up in a week and a half. Are you looking for a delicious appetizer that will feed the football loving masses, and is a real crowd-pleaser? Well, this Mexican Layer Dip is your answer!!!

I’ve had this Mexican layer dip recipe on a little index card for over 30 years and don’t have a clue how or where I first received it, but I have made this dozens of times over the years. Takes about 20 minutes to make, and then it refrigerates until your’re ready to eat!  It’s a winner!

Our family loves this easy to assemble appetizer. Our oldest son even asked for a platter of this dip as part of his birthday present this past year.  Whaaaat? Yes, that’s how good it is!

A pizza platter filled with the Mexican layer dip, ready to eat!

Prep the ingredients before you begin preparing the Mexican layer dip, then all you need to do is layer the ingredients in order! The dip is refrigerated for an hour after that!

When you’re ready to serve, all that is left is to gobble it up with a handful of tortilla or corn chips! It’s so very easy – anyone can make this!

I know you will love this Mexican Layer Dip…isn’t it “pretty”? I like to make this on a pizza platter or a round glass platter. That’s perfect for scooping! Yum. Wait till you TASTE it!

Looking For More APPETIZER Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few of our favorite appetizers include:

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Author's signatureRecipe source: Unknown (had this recipe on an index card for over 30 years)

Mexican Layer Dip
Prep Time
20 mins
Cook Time
0 mins
Refrigeration (inactive time)
1 hr
Total Time
1 hr 20 mins
 

Mexican Layer Dip is the perfect party appetizer! Set out a platter of this easy, layered dip with tortilla chips, and let the feeding frenzy begin!

Category: Appetizer
Cuisine: Mexican
Keyword: Mexican layer dip
Servings: 12
Calories Per Serving: 215 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 16 ounces spicy fat-free refried beans (1 can) (can use regular, too)
  • 6 Tablespoons sour cream
  • 4 Tablespoons mayonnaise
  • 1 ounce taco seasoning mix (1 envelope pkg.) (or use your own mix ☺)
  • 3 medium avocados , mashed with 2 teaspoon. lemon juice
  • 3 stems green onions , chopped (green and white parts)
  • 1 large tomato or 2 small tomatoes , chopped
  • 2.25 ounces chopped black olives (small can)
  • 4.5 ounces diced green chiles (small can)
  • 1 cup jack cheese , grated
  • 1 cup cheddar cheese , grated
  • Tortilla chips (or corn chips), for serving
Instructions
  1. Spread can of refried beans onto serving plate (a pizza pan sized one works)
  2. In separate bowl, mix together the sour cream, mayonnaise and the taco seasoning. Spread this mixture on top of the refried beans.
  3. Layer on the mashed avocados (drop by spoonfuls and gently spread it out). Add the green onions. Add the tomatoes. Add the chopped olives. Add the diced green chiles. Add the jack cheese. Top with the cheddar cheese.

  4. Cover platter with plastic wrap and refrigerate for at least one hour. Remove from refrigerator and DIG IN! Serve this with tortilla or corn chips!

Recipe Notes

Caloric calculation does not include tortilla chips!

Nutrition Facts
Mexican Layer Dip
Amount Per Serving (1 (1/12th of total))
Calories 215 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 21mg7%
Sodium 685mg30%
Potassium 321mg9%
Carbohydrates 12g4%
Fiber 6g25%
Sugar 2g2%
Protein 8g16%
Vitamin A 675IU14%
Vitamin C 11.8mg14%
Calcium 173mg17%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Super Bowl 2014 is coming up in a week and a half. Are you looking for a delicious appetizer that will feed the football loving masses, and is a real crowd-pleaser? Well, this Mexican Layer Dip is your answer!!!

 

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