Mexican Recipes

If you love Mexican food as much as I do, today's post is sure to please. Check out the Breakfast Burritos, the Chicken Burrito Bowls, and the rest of today's recipes. Enjoy!

CRESCENT MOON EMPANADAS

This came from Betty Crocker in a recent email. (Yes, you can sign up for their emails; definitely worthwhile.) This recipe begins, "For on-the-go snacks or hand-held appetizers, these classic Spanish empanadas are easy to make, using familiar ingredients like corn, Progresso™ beans and Old El Paso™ chiles."

Prep Time: 45 minutes; Total Time: 1 hour 10 minutes; Makes 34 servings

To view this online, click here.

Ingredients

1/2 lb ground beef round

2 teaspoons Old El Paso™ taco seasoning mix (from 1.25-oz package)

1/4 cup water

1 cup shredded Mexican cheese blend (4 oz)

1/4 cup frozen corn (from 12-oz bag) thawed

1/4 cup Progresso™ black beans (from 15-oz can), drained, rinsed

1 can (4.5 oz) Old El Paso™ chopped green chiles, drained

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

1 egg, slightly beaten

3/4 cup sour cream

3/4 cup Old El Paso™ Thick ‘n Chunky salsa

Directions

Heat oven to 425°F. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning and 1/4 cup water. Heat to boiling over medium-high heat; reduce heat to low. Simmer uncovered 3 minutes or until most of liquid is absorbed. Remove from heat. Stir in cheese, corn, beans and chiles

Remove crusts from pouches; unroll on work surface. Roll each crust to 12-inch round. With 3-inch round cookie cutter, cut 17 rounds from each crust. Spoon about 2 teaspoons beef mixture over half of each round to within 1/4 inch of edge. Brush edges with water. Fold dough over filling; press edges firmly with fork to seal. On ungreased cookie sheet, shape empanadas to curve and look like crescent moons. Brush with beaten egg.

Bake 11 to 13 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. Serve with sour cream and salsa.

Expert Tips

Make these empanadas main-dish pastries by cutting out larger rounds and filling them with more meat mixture. Baking time will be longer.

BREAKFAST BURRITOS [VEGAN]

This is from Robin Browne on One Green Planet, and begins, "If you're looking for a hearty, protein-packed, and filling dish, you gotta try these vegan breakfast burritos. Use your favorite gluten-free tortillas and load them up with roasted garlicky potatoes, cheezy tofu, avocado lime crema, and your go-to salsa! These vegan burritos are bound to bring a smile to anyone's face."

One Green Planet is a great website that is earth-friendly, animal-friendly, and (yes) people-friendly. I highly recommend the site. Give it a look…

For this recipe, Cooking Time is 40 minutes; Serves 4

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/breakfast-burritos-vegan/.

Ingredients

For the Roasted Potatoes:

4 cups cubed potatoes (roughly 1" cubes)

1 teaspoon garlic powder

2 tablespoons oil

salt and pepper to taste

For the Tofu Scramble:

7 ounces extra firm tofu

2 teaspoons oil of choice

2 cloves of garlic

2 tablespoons nutritional yeast

1/2 lemon juiced

salt and pepper

2 sprigs of green onion

For the Avocado Lime Creme:

1 ripe avocado

1 lime, juiced (1 1/2 Tbsp juice)

1 garlic clove

Other

4 large tortilla wraps

salsa of choice

Prepartion

Preheat the oven to 425ºF and line a baking sheet with parchment paper.

Cut 2-3 medium potatoes (I used Russet) into small cubes and then toss them in the oil, garlic powder, sea salt, and pepper. Bake for 20 minutes, then flip and bake for another 15-20 minutes or until golden and crispy.

While the potatoes are baking start on the tofu. I suggest pressing the tofu for a few minutes to remove the excess water. Wrap the tofu in a towel and place a heavy object on it for a few minutes. Then heat a pan over medium heat and add the oil to it.

Crumble the tofu in the pan, and further break it down using a spatula. Add in the garlic, nutritional yeast, salt, and pepper. Mix. Cook for 10 minutes or so. Toss in the green onion and set aside.

Prepare the avocado lime creme by adding the avocado, lime juice and garlic to a food processor, process until smooth. Set aside.

Begin to assemble the breakfast wraps once the potatoes are done.

It's best to heat each tortilla in the microwave for 15 seconds to soften them so that rolling the tortillas is easier and they are less likely to crack.

Add potatoes, tofu, avocado-lime creme and salsa to each wrap. You should easily have enough for 4 wraps and some potatoes left behind (but these are perfect on the side).

All these ingredients can be stored in containers in the fridge for leftovers. I suggest reheating before eating.

MEATLESS TEX-MEX SLOPPY JOES

This comes from Old El Paso, and begins, "Meatless Mondays just got a new star recipe. Impossible™ Burger is made from plants and makes this vegetarian sloppy joe recipe a delicious new addition to your meatless repertoire. These Meatless Tex-Mex Sloppy Joes use Old El Paso™ Mild Taco Sauce and Old El Paso™ Original Taco Seasoning Mix. Meatless sloppy joes are as fast and easy as the original, taking just 20 minutes from start to finish."

Prep Time: 20 minutes; Total Time: 20 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/meatless-tex-mex-sloppy-joes.

Ingredients

1 package (12 oz) Impossible™ Burger

2/3 cup water

1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix

1/2 cup Old El Paso™ Mild Taco Sauce (from 9-oz bottle)

4 burger buns, toasted

1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (from 8-oz package)

1 cup shredded iceberg lettuce

1 medium avocado, pitted, peeled and sliced

1/2 cup chopped tomatoes

Preparation

In 10-inch nonstick skillet, cook Impossible™ Burger over medium-high heat 5 to 7 minutes, stirring frequently, until crumbles are browned and cooked through.

Stir water, taco seasoning mix and taco sauce into Impossible™ Burger mixture; heat to boiling. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.

Place about 1/2 cup mixture over bottom of each bun; top with cheese, lettuce, avocado and tomatoes, then top of bun.

Expert Tips

Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.

Old El Paso™ Mild Taco Sauce plays the role that tomato sauce would play in a traditional sloppy joe recipe, with the added benefit of loads of taco flavor for these vegetarian sloppy joes.

We call for Old El Paso™ Mild Taco Sauce in this recipe, but if you’d prefer a bit more heat in your meatless sloppy joes, feel free to substitute Old El Paso™ Medium Taco Sauce.

Buying a whole head of lettuce and slicing it thinly yourself, as opposed to buying it preshredded in a bag, will help to guarantee a fresh, extra-crisp topping for your sloppy joes.

Nutrition: 1 Sandwich: Calories: 500 (Calories from Fat: 230); Total Fat: 26g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 30mg; Sodium 1240mg; Total Carbohydrate 41g (Dietary Fiber 6g, Sugars 7g); Protein 25g

% Daily Value: Vitamin A 8%; Vitamin C 6%; Calcium 40%; Iron 35%

Exchanges: 1 1/2 Starch, 1 Other Carbohydrate, 2 1/2 Very Lean Meat, 1/2 High-Fat Meat, 4 Fat

Carbohydrate Choices: 3

MEXICAN HOT CHOCOLATE

This is from Kiera Wright Ruiz, also in The New York Times cooking e-newsletter. Kiera wrote, “Mesoamerican women are believed to be the first to ferment and roast cacao beans, a crucial step in chocolate making that is still used thousands of years later. Then, it was prepared as a frothy, unsweetened drink for rituals and medicinal purposes. Later, Spanish colonists brought the ingredient back to Spain, where sugar, cinnamon and vanilla were added, making it more similar to the spicy-sweet beverage we know today. This recipe is adapted from Churrería El Moro, a restaurant in Mexico City known for churros and hot chocolate. To get the signature foamy top, use a molinillo, a Mexican wooden whisk, or a wire whisk to make it light and frothy. And while it’s not traditional, you can also put the hot chocolate in a blender for about 2 minutes.”

Yield: 4 cups; Time: 10 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1020750-mexican-hot-chocolate.

Ingredients

4 cups whole milk

2 (4-inch) cinnamon sticks (preferably Ceylon)

1/4 cup granulated sugar

1 teaspoon vanilla extract

8 ounces dark chocolate (preferably 70 percent)

Preparation

In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.

While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated.

Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it's frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.

MANGO SALSA GRILLED CHICKEN BURRITO BOWLS

This is from Old El Paso, and begins, "Burrito bowls are a delicious and hearty option when you want to serve up a family meal fast. Plus, with an Old El Paso™ Chipotle Chicken Burrito Bowl Kit, you can make a restaurant copycat burrito bowl without leaving the house (and for cheaper!). Cilantro lime white rice, chipotle seasoning mix and queso blanco sauce are included in the kit, helping you bring extra flavor to dinner hassle-free. Top with a colorful and fresh homemade mango salsa over the smoky grilled chipotle chicken. Dig in! This summer-ready bowl makes every bite delicious."

Prep Time: 40 minutes; Total Time: 45 minutes; Makes 4 servings

To view this online, go to https://www.oldelpaso.com/recipes/mango-salsa-grilled-chicken-burrito-bowls.

Ingredients

Mango Salsa

1 medium mango, peeled and cubed 1/4-inch (about 1 cup)

1/4 cup chopped red onion

3 tablespoons chopped fresh cilantro leaves

1 medium jalapeño chile, seeded and finely chopped

2 teaspoons lime juice

Bowls

1 package Old El Paso™ Chipotle Chicken Burrito Bowl Kit

1 3/4 cups water

1 tablespoon butter

2 tablespoons vegetable oil

2 boneless skinless chicken breasts (8 oz each)

1 avocado, peeled, pitted and chopped

Lime wedges

Preparation

In medium bowl, stir together Mango Salsa ingredients. Cover and refrigerate until ready to use.

Heat gas or charcoal grill.

In 2-quart saucepan, add rice (from burrito bowl kit), water and butter. Heat to boiling, stirring frequently. Reduce heat; cover and simmer about 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand 5 minutes.

Meanwhile, in small bowl, mix seasoning mix (from burrito bowl kit) and oil. Brush seasoning mixture onto both sides of chicken breasts.

Place chicken on grill over medium heat. Cover grill; cook 10 to 14 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F in center). Transfer to cutting board; let stand 5 minutes. Cut chicken into thin slices.

Divide rice among 4 serving bowls. Top with chicken, mango salsa, avocado and queso blanco sauce (from burrito bowl kit). Serve with lime wedges on the side.

Expert Tips

Want to know how to dice a mango like a pro? First, stand the mango stem-end down, and hold it in place. Look for two wide sides or “cheeks.” Starting at the top, place knife about 1/4 inch from the widest center line, and cut down through mango, cutting around the flat seed in the center of the fruit. Repeat with opposite remaining wide side. Cut the flesh of wide sides by slicing them in a cross-hatch pattern, making sure not to cut through to the skin. To remove mango pieces, push skin inside out, cut mango pieces fan out, and then cut pieces free from the skin. Cut two remaining narrow sides from the pit by cutting around the pit. Peel and cut mango pieces.

When using raw red onions, rinsing chopped onions under cold water helps take the "bite" out of the otherwise strong flavor.

CHEESY CHORIZO FRITTATA

This comes from Old El Paso, and begins, "A one skillet breakfast is super simple to get on the table with this cheesy frittata that is loaded with your favorites—chorizo seasoned pork, eggs, cheese and onions. Serve with fresh toppings and sour cream, and your morning is off to a good start."

Prep Time: 15 minutes; Total Time: 45 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/cheesy-chorizo-frittata.

Ingredients

1/2 lb ground pork

1 package (0.85 oz) Old El Paso™ Chorizo Taco Seasoning Mix

2 teaspoons vegetable oil

8 eggs, slightly beaten

1/3 cup milk

1/4 teaspoon salt

1 1/2 cups Old El Paso™ Shredded Mexican Style 4 Cheese Blend (6 oz)

1/2 cup sliced green onions

1/4 cup chopped tomatoes

Chopped fresh cilantro leaves and sour cream, if desired

Preparation

Heat oven to 375°F.

In small bowl, mix pork and taco seasoning mix until combined. In 10-inch ovenproof nonstick skillet, heat oil over medium-high heat. Add seasoned pork, and cook 5 to 6 minutes, stirring frequently, until no longer pink; do not drain. Remove from heat.

In medium bowl, beat eggs, milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the green onions. Pour egg mixture over pork mixture in skillet. Stir until combined. Transfer to oven.

Bake 18 to 22 minutes or until completely set in center and knife inserted in center comes out clean. Sprinkle remaining 1/2 cup cheese on top. Bake 2 to 3 minutes or until cheese is melted. Cool 5 minutes before serving. Top with remaining 1/4 cup green onions and the tomatoes. Cut into wedges. Top with cilantro and sour cream.

Expert Tips

Try your favorite cheese, such as shredded Monterey Jack cheese or cheddar, to replace Mexican Style 4 Cheese Blend for a different twist.

Skillet (and handle) will be hot, so be sure to cover the handle with a pot holder or kitchen towel before serving.