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Tortillas

Explore 188 recipes, 1 gallery, 36 videos, and more

Tacos

Ingredients
  • 2 avocados, pitted and peeled
  • Juice of 2 limes
  • 1/4 cup chopped fresh cilantro, leaves
  • 1 teaspoon coarse salt, plus more to taste
  • 1/4 teaspoon freshly ground pepper, plus more to taste
  • 1 tablespoon olive oil
  • 1 yellow onion, cut into 1/2-inch dice
  • 1 pound ground sirloin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 12 corn tortillas
  • 8 ounces cheddar cheese, grated
  • 1/4 head iceberg lettuce, shredded
  • 1/2 cup sour cream
  • Tomato Salsa Tomato Salsa
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Shredded-Pork Tacos

Time:3 hours 45 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 6 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 2 bay leaves
  • Coarse salt and ground pepper
  • 3 tablespoons tomato paste
  • 1 (3-pound) boneless pork shoulder, cut in half lengthwise
  • 1 can (28 ounces) whole tomatoes in juice
  • 1 large chipotle chile in adobo sauce (from a small can), minced (about 4 teaspoons)
  • 16 (6-inch) toasted corn tortillas
  • 1 cup crumbled queso fresco, feta, or goat cheese
  • 1 cup fresh cilantro leaves
  • Crunchy Slaw with Radishes, optional
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Chicken Enchiladas Verdes

Ingredients
  • 1 1/2 pounds bone-in chicken breast halves skin removed
  • 1/2 medium white onion halved crosswise
  • 1 whole garlic clove
  • 1/2 teaspoon coarse salt
  • 2 cups loosely packed fresh cilantro
  • 1 1/2 pounds tomatillos husked and rinsed
  • 1 jalapeno chile
  • 1 poblano chile
  • 8 six-inch corn tortillas
  • 2 ounces reduced-fat Monterey Jack cheese, grated (about 1 cup)
  • 1/2 cup sour cream thinned with 2 tablespoons water
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Flat-Iron Steak Tacos

Time:20 mins
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King Ranch Chicken Tostadas

Time:20 mins
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, halved and cut into 1/4-inch slices
  • 10 ounces mushrooms, such as button or cremini, trimmed and sliced
  • Coarse salt and ground pepper
  • 1 can (15 ounces) diced tomatoes with green chiles, such as Ro-Tel, drained
  • 8 tostada shells
  • 3 cups diced or shredded cooked chicken (about 3/4 pound)
  • Shredded romaine lettuce, shredded Monterey Jack or crumbled Cotija cheese, and sour cream, for serving
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Beef Fajitas

Time:55 mins
Ingredients
  • 1 1/2 pounds flank steak
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground cumin
  • Coarse salt and ground pepper
  • 2 tablespoons canola oil
  • 2 medium red onions, cut into 1/2-inch wedges
  • 2 yellow bell peppers, ribs and seeds removed, cut into 1/2-inch strips
  • 4 garlic cloves, thinly sliced
  • 8 (8-inch) flour tortillas
  • Sour cream, lime wedges, fresh cilantro sprigs, and salsa, for serving (optional)
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Tortilla Pie

Time:1 hour
Ingredients
  • 4 flour tortillas (10-inch)
  • 1 tablespoon olive oil, plus more for pan
  • 1 medium onion, chopped
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 2 tablespoons tomato paste
  • 1 pound ground beef sirloin
  • 3 garlic cloves, minced
  • 1 package (10 ounces) frozen corn kernels
  • 3 packed cups loose baby spinach (about 5 ounces), torn into pieces
  • 2 cups (8 ounces) shredded Monterey Jack cheese
  • Fresh cilantro sprigs, for garnish (optional)
  • Sour cream (optional)
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Black-Bean Tostadas with Corn Relish

Time:30 mins
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Black-Eyed Pea Tacos

Time:45 mins
Ingredients
  • 2 tablespoons vegetable oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 jalapeno chile, minced (ribs and seeds removed for less heat, if desired)
  • Coarse salt and ground pepper
  • 2 cans (15 1/2 ounces each) black-eyed peas, drained and rinsed
  • 1 package (10 ounces) frozen corn
  • 1/2 cup chopped fresh cilantro
  • 12 (6-inch) corn tortillas, heated
  • 4 ounces soft goat cheese, crumbled, shredded lettuce, salsa, and sliced radishes, for garnish (optional)
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