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Tortillas

Explore 188 recipes, 36 videos, and more

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Bean Taco Mini Meal

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Coconut-Poached Shrimp Tostadas

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Beef Tacos

Time:25 mins
Ingredients
  • 1 tablespoon canola oil
  • 1 large onion, finely chopped
  • 1 jalapeno chile, minced
  • Coarse salt and ground pepper
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 pound ground beef
  • 1 can (14 1/2 ounces) diced tomatoes, with juice
  • 8 (6-inch) corn tortillas
  • Optional Toppings: cilantro, iceberg lettuce, diced jalapenos, pickled jalapenos, Monterey Jack cheese, sour cream
  • Pico de Gallo, optional
  • Guacamole, optional
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Cinnamon-Sugar Chips

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Tomatillo-Sauced Enchiladas with Spinach and Mushrooms

Ingredients
  • 3 cloves garlic, peeled
  • 1 jalapeno or 2 serrano chiles, stemmed and quartered
  • 10 to 12 medium tomatillos (about 1 1/2 pounds), husked, rinsed, and quartered
  • 3/4 cup loosely packed chopped fresh cilantro, plus sprigs for garnish
  • 3 tablespoons vegetable oil, olive oil, or bacon drippings, plus more for the tortillas
  • 2 cups homemade or store-bought low-sodium chicken broth
  • 8 ounces mushrooms, such as button, oyster, or shiitake, stems removed and sliced
  • 1 large red onion, thinly sliced
  • 10 ounces spinach, stems removed
  • 1 cup (about 4 ounces) shredded cooked chicken, or cubed ham (optional)
  • Coarse salt
  • 12 corn tortillas
  • 3 tablespoons Mexican crema, sour cream, heavy cream, or creme fraiche
  • 1/2 teaspoon sugar (optional)
  • 1 cup (about 4 ounces) crumbled Mexican queso fresco, or other fresh cheese, such as feta or goat cheese
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Beef Tacos

Time:15 mins
Ingredients
  • 3 cups Taco Filling, thawed
  • 12 corn tortillas (6-inch)
  • 2 cups shredded iceberg lettuce
  • 1/2 cup thinly sliced radishes
  • 1/2 cup shredded Monterey Jack cheese
  • 1/3 chopped fresh cilantro
  • 1/2 cup prepared salsa
  • 1/4 cup reduced-fat sour cream
  • Diced jalapeno (optional)
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Rick's Potato and Chorizo Tacos with Avocado Salsa

Ingredients
  • 3 medium red-skin boiling or Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes (about 2 cups)
  • Coarse salt
  • 1 pound Mexican chorizo sausage, casing removed
  • 1 small white onion, finely chopped
  • 3 medium tomatillos (about 4 ounces), husked, rinsed, and coarsely chopped
  • 1 clove garlic
  • 1 jalapeno, stemmed
  • 1 large ripe avocado, peeled and pitted
  • 12 soft cornmeal tortillas
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Avocado Enchiladas

Ingredients
  • 2 dried ancho chiles
  • 4 cups plus 1 tablespoon vegetable oil
  • 1/2 medium onion, cut into 1/4-inch dice
  • 2 cloves garlic, minced
  • 2 tablespoons dark-brown sugar
  • 5 tablespoons ground cumin
  • 2 tablespoons dried oregano
  • 2 cups dry white wine
  • 1 can crushed plum tomatoes (28 ounces)
  • 2 cups Homemade Chicken Stock Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
  • 8 Hass avocados
  • 1 cup loosely packed fresh cilantro leaves, roughly chopped
  • 1/4 cup fresh lime juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 25 corn tortillas
  • 1 1/2 pounds Monterey jack cheese, grated
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Quesadillas

Ingredients
  • Olive oil, for pan
  • 8 flour tortillas (8 inches)
  • 2 cups crumbled cheddar, colby, or Monterey Jack cheese, such as Kraft Crumbles
  • Assorted fillings, such as diced seeded tomatoes, sliced pickled jalapenos, diced fresh jalapenos, cilantro leaves, sardines, shredded roasted chicken, cooked spinach, or cooked broccoli florets
  • Fire-Roasted Tomato Salsa
  • Sour cream, for serving
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Turkey Taco Salad

Time:30 mins
Ingredients
  • 4 tablespoons olive oil
  • 1 small onion, diced
  • 1 pound ground turkey
  • 1 small zucchini, diced
  • 1 red bell pepper, ribs and seeds removed, diced
  • 1 1/2 cups prepared green salsa
  • Coarse salt and ground pepper
  • 2 heads Boston lettuce, leaves separated
  • 1 1/2 cups crushed tortilla chips
  • 1 cup small cherry tomatoes, halved
  • 1 cup (about 4 ounces) shredded cheese, such as white cheddar or Monterey Jack
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