#corntortillas

This recipe is simple and will help you make traditional Carne Asada Tacos. Flan steak that has been marinated and grilled until it's done is served on warm corn tortillas with fresh toppings.

Ingredients: 1 lb flank steak. 1/4 cup orange juice. 1/4 cup lime juice. 3 cloves garlic, minced. 1/4 cup cilantro, chopped. 1 tsp cumin. 1 tsp chili powder. 1/2 tsp paprika. 1/2 tsp salt. 1/4 tsp black pepper. 8 small corn tortillas. 1/2 red onion, thinly sliced. 1 avocado, sliced. 1/4 cup salsa. 1/4 cup sour cream.

Instructions: In a bowl, mix orange juice, lime juice, minced garlic, chopped cilantro, cumin, chili powder, paprika, salt, and black pepper. Place flank steak in a resealable plastic bag, pour marinade over it, seal bag, and marinate in the refrigerator for at least 1 hour. Preheat grill to medium-high heat. Remove steak from marinade, discard excess marinade, and grill for 6-8 minutes per side, or until desired doneness. Remove steak from grill and let it rest for 5 minutes before slicing thinly against the grain. Warm tortillas on the grill for about 30 seconds per side. Assemble tacos by placing sliced carne asada on warmed tortillas, topping with sliced red onion, avocado, salsa, and sour cream. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Chilate de Pollo Tacos are a delicious and spicy Mexican dish made with braised chicken in a flavorful guajillo chili broth. The tender chicken is cooked in a rich and aromatic sauce, making it perfect for filling warm corn tortillas. Top with fresh cilantro and a squeeze of lime for an authentic taste of Mexico.

Ingredients: 2 lbs chicken thighs, bone-in and skin-on. 6 dried guajillo chilies, stemmed and seeded. 1 onion, chopped. 3 cloves garlic, minced. 2 tomatoes, chopped. 1 teaspoon cumin seeds. 1 teaspoon dried oregano. 1 teaspoon salt, or to taste. 4 cups water. 12 small corn tortillas. Cilantro leaves, for garnish. Lime wedges, for serving.

Instructions: In a dry skillet, toast the guajillo chilies over medium heat for about 1-2 minutes until fragrant. Be careful not to burn them. Place the toasted chilies in a bowl and cover them with hot water. Let them soak for 15-20 minutes or until they become soft. Drain the chilies and transfer them to a blender along with the chopped onion, minced garlic, tomatoes, cumin seeds, dried oregano, and salt. Blend until you have a smooth paste. In a large pot, heat some oil over medium-high heat. Add the chicken thighs and brown them on both sides. Remove them from the pot and set them aside. In the same pot, add the chili paste and cook it for about 5 minutes, stirring constantly, until it thickens and darkens in color. Return the browned chicken thighs to the pot and pour in the 4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 45-60 minutes, or until the chicken is cooked through and tender. Once the chicken is cooked, remove it from the pot and shred it using two forks. Return the shredded chicken to the pot and simmer for an additional 10 minutes to absorb the flavors. To serve, warm the corn tortillas. Spoon the chilate de pollo onto each tortilla and garnish with cilantro leaves. Serve with lime wedges on the side. Enjoy your Chilate de Pollo Tacos!

Prep Time: 20 minutes

Cook Time: 75 minutes

The marinated and grilled chicken thighs, fresh vegetables, and flavorful spices in Grilled Pollo Asada Tacos are a great combination. They are served in warm corn tortillas. You can make these tacos quickly and they'll taste great.

Ingredients: 1 lb boneless, skinless chicken thighs. 1/4 cup orange juice. 2 tablespoons lime juice. 2 cloves garlic, minced. 1 teaspoon chili powder. 1/2 teaspoon cumin. Salt and pepper to taste. 8 small corn tortillas. 1 cup diced onions. 1 cup diced tomatoes. 1/2 cup chopped cilantro. 1/2 cup crumbled queso fresco. Lime wedges for garnish.

Instructions: Put minced garlic, chili powder, cumin, salt, and pepper in a bowl. Add the orange juice and lime juice. To make the marinade, mix it well. Put the chicken thighs in a bag with a zipper and pour the marinade over them. Place the bag in the fridge for at least 30 minutes and up to 4 hours to let the food marinate. Warm up the grill over medium-high heat. It's time to grill the chicken. Take it out of the marinade and cook each side for 6 to 8 minutes, or until it's fully cooked and charred. Take it off the grill and let it rest for a few minutes. Then cut it into thin strips. Warm the corn tortillas on the grill for 20 to 30 seconds on each side while the chicken rests. Put a slice of grilled chicken on each tortilla to make the tacos. Diced onions, tomatoes, cilantro, and queso fresco should be put on top. Add lime wedges to the tacos to make them look nice. Have fun with your tasty Grilled Pollo Asada Tacos!

Prep Time: 40 minutes

Cook Time: 15 minutes

Indulge in the deliciousness of Sweet Pork Enchilada Stacks, Cafe Rio Style. This flavorful enchilada casserole features tender shredded pork, layered with corn tortillas and gooey Monterey Jack cheese. A perfect balance of sweet and savory, it's a delightful dish that will leave you craving more.

Ingredients: 2 lbs pork roast or pork tenderloin. 1 cup brown sugar. 1 10 oz can red enchilada sauce. 1 cup cola. 1 teaspoon garlic powder. 1 teaspoon onion powder. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 12-16 small corn tortillas. 3 cups shredded Monterey Jack cheese. Chopped fresh cilantro for garnish. Sour cream optional, for serving. Salsa optional, for serving.

Instructions: Place the pork roast or tenderloin in a slow cooker. In a bowl, mix brown sugar, enchilada sauce, cola, garlic powder, onion powder, cumin, chili powder, smoked paprika, salt, and pepper. Pour this mixture over the pork. Cook on low for 6-8 hours or until the pork is tender and easily shreds with a fork. Shred the cooked pork and stir it in the flavorful sauce. Preheat the oven to 375F 190C. In a baking dish, layer corn tortillas, shredded pork, and shredded Monterey Jack cheese. Repeat the layers, finishing with a layer of cheese on top. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly. Garnish with chopped cilantro and serve the Sweet Pork Enchilada Stacks hot. Optional: Serve with sour cream and salsa on the side.

Prep Time: 20 minutes

Cook Time: 8 minutes

These Birria Tacos made in an Instant Pot are a tasty and different take on regular tacos. The meat is cooked slowly in a flavorful sauce until it is soft and juicy. It's great for stuffing into warm corn tortillas and topping with your favorite toppings.

Ingredients: 3 lbs beef chuck roast, cut into chunks. 1 onion, chopped. 5 cloves garlic, minced. 2 tbsp vegetable oil. 2 tbsp apple cider vinegar. 3 dried guajillo chilies, stems and seeds removed. 2 dried ancho chilies, stems and seeds removed. 1 cup beef broth. 1 can 14 oz diced tomatoes. 1 tsp dried oregano. 1 tsp ground cumin. 1/2 tsp ground cloves. Salt and pepper to taste. Corn tortillas, warmed. Shredded cheese, diced onions, chopped cilantro, lime wedges for serving.

Instructions: Put vegetable oil in a pan and heat it over medium-low heat. Put in the minced garlic and chopped onion. Cook until the onions are soft. Toast the dried chilies in the pan for a few minutes until they smell good. Add the chilies, onion, and garlic to the blender. Beef broth, diced tomatoes, oregano, cumin, cloves, salt, and pepper should all be added. Mix until it's smooth. Add salt and pepper to the beef chunks. Mix the sauce and pour it over the beef in the slow cooker. It should be cooked on low for 6 to 8 hours or high for 3 to 4 hours, until the beef is soft and easy to shred. Take the beef out of the slow cooker and use two forks to shred it. Take the fat out of the cooking liquid. Step 3: If you want to, you can heat a skillet over medium-high heat. Put each corn tortilla in the pan, then dip it in the cooking liquid. Cook until crispy. Do it again with the rest of the tortillas. Put together tacos by putting shredded beef in each tortilla. Shred cheese, diced onions, chopped cilantro, and lime wedges should be served on the side.

Prep Time: 20 minutes

Cook Time: 360 minutes

These Carne Adovada Tacos are packed with flavor and heat. The marinated pork, infused with a New Mexico chili paste, is grilled to perfection and then wrapped in warm corn tortillas. Customize with your favorite toppings for a delicious and spicy taco experience.

Ingredients: 2 pounds boneless pork shoulder, cut into 1-inch cubes. 4 dried New Mexico chilies, stemmed and seeded. 2 cloves garlic, minced. 1 teaspoon dried oregano. 1 teaspoon ground cumin. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 teaspoon cayenne pepper adjust to taste. 1/4 cup apple cider vinegar. 1/4 cup vegetable oil. 12 small corn tortillas. Toppings of your choice e.g., diced onions, cilantro, lime wedges, shredded cheese, sour cream.

Instructions: In a large bowl, combine the diced pork, minced garlic, dried oregano, ground cumin, salt, black pepper, and cayenne pepper. In a separate bowl, soak the dried New Mexico chilies in hot water for 15-20 minutes until they soften. Drain and discard the water. In a blender, blend the softened chilies with apple cider vinegar until you have a smooth paste. Pour the chili paste over the marinating pork, ensuring it's well coated. Cover and refrigerate for at least 4 hours or overnight for best results. Preheat your grill or barbecue to medium-high heat. Thread the marinated pork onto skewers or place them in a grill basket. Grill the pork cubes for about 10-15 minutes, turning occasionally, until they are nicely charred and cooked through. While the pork is grilling, warm the corn tortillas on the grill for about 30 seconds per side until they are pliable and have some grill marks. Once the pork is done, remove it from the grill and let it rest for a few minutes before slicing or shredding it. To assemble your tacos, place a generous portion of the grilled pork on each warm tortilla. Add your favorite toppings, such as diced onions, cilantro, shredded cheese, and a squeeze of lime. Serve your Marinated Hot Pork Carne Adovada Tacos immediately and enjoy!

Prep Time: 30 minutes

Cook Time: 15 minutes