Tag Archives: corn tortilla

Breakfast Tostadas

5 corn tortillas
½ cup oil
5 eggs
2 cups refried beans (see Refried Beans recipe)
1 cup grated cheese
3 cups lettuce shredded
2 medium tomatoes diced


  1. Prepare pan with oil and allow to get very hot over medium-high heat. Fry corn tortillas on each side until golden and crispy. Drain on paper towels.
  2. Scramble eggs and fry in the same oil (drain some if necessary) used for tortillas.
  3. To serve, first spread a layer of beans on tortilla. Then top with a layer of cheese, lettuce, tomato, and egg. Drizzle with Spicy Red Salsa with Chile Japonés.

Crispy Tacos with Ground Beef | Tacos Dorados de Res

by Dolores (Lola) Drieslein (my grandmother)

1 ½ pounds of ground beef
4 cloves chopped garlic
¾ cup chopped onion
1 tablespoon oregano
1/8 teaspoon dry basil
Salt (to taste)
Pepper (to taste)
1 cup oil
12 corn tortillas
2 cups freshly shredded cheddar cheese
2 cups shredded lettuce
2 tomatoes diced
Spicy Red Salsa with Chile Japonés

Preparation (taco meat):
Combine ground beef, garlic, onion, oregano, basil, salt and pepper in a pan over low heat. Allow to cook slowly, while partially covered. Try to avoid breaking up meat as it cooks, but move occasionally.
Once meat looks like it is nearly completely browned, break it into smaller chunks.
Remove from heat and allow to partially cool.

Preparation (tacos):

  1. Prepare pan with oil over high heat. Allow to get very hot.
  2. In the meantime, warm tortillas to avoid breakage when frying.
  3. Spoon approximately two tablespoons of meat mixture into tortilla and fold in half. Avoid overstuffing or meat may cause oil to splash if it falls into pan. Gently place tacos (one at a time) in pan and hold down top flap with tongs for a few seconds to ensure that the taco remains closed as it fries. Once bottom side of taco is golden and crispy, turn to fry the other side. Drain tacos on paper towel.
  4. When ready to serve, dress each taco with a layer of shredded cheese, lettuce, tomato, and salsa. This dish goes particularly well with Red Spanish Rice.

Soft Tostadas with Shredded Beef | Picaditas con Carne Deshebrada

by Marisol (Yoli) Dorantes (my mother’s good friend)

Ingredients (picaditas):
2 pounds flank steak or brisket
½ medium onion
Salt to taste
2 dozen mini (4-inch) corn tortillas
¼ cup oil for frying tortillas
Green Salsa for Picaditas and Red Salsa for Picaditas
1 ½ cups beef broth divided

Ingredients (garnish):
1 cup queso fresco crumbled
1 cup crema Mexicana (table cream or crème fraîche)


  1. Boil meat in large pot with salt and ½ onion for 4 hours on low-medium flame. Alternatively, you can cook for 8 hours on low crockpot setting. Once cooked, remove meat and set aside. Reserve beef broth for salsas.
  2. Prepare red and green salsas while meat is cooling. See preparation for salsas below.
  3. Once meat is cool, shred thinly. Half of the meat will be used in red salsa, and the other half in the green salsa.
  4. Add half of the shredded meat to the red salsa and the other half to the green salsa in separate pots.
  5. Mix in ¾ cup beef broth to Green Salsa for Picaditas and Red Salsa for Picaditas and sauté for 20 minutes on low-medium heat.
  6. Heat oil on medium-high heat. Once hot, briefly fry tortillas for about 15 seconds on each side. They should still be somewhat soft, not crispy. Drain on paper towels.
  7. Arrange tortillas on a large, flat platter in one layer. Top with beef-salsa mixtures alternating between red and green. Drizzle with crema and sprinkle with crumbled cheese. Serve immediately.

Corn Smut Quesadillas | Quesadillas con Huitlacoche

by Lola, but inspired by Pilar Cabrera

2 tablespoons oil
½ medium onion diced
3 cups fresh huitlacoche or 2 8-ounce cans drained
5 cloves garlic minced
24 4-inch fresh corn tortillas
1 pound Oaxaca cheese or other white melting cheese
Salt to taste


  1. Heat oil on medium flame in large pan. Once hot, add onions and sauté until translucent.
  2. Add garlic and huitlacoche and sauté for about 20 minutes.
  3. In the meantime, shred cheese for quesadillas.
  4. Heat comal or large flat pan. Once hot, prepare quesadillas with shredded cheese and huitlacoche mixture. Fold in half and heat on each side for about 1 minute on each side or until lightly golden.
  5. Serve with sliced avocado and Grandma Lola’s Spicy Red Salsa.