Mexican beef pops is an everyday dish that can quickly become a favourite among young and old alike. At the bottom of the Mexican dish are fried potatoes or French fries, then seasoned beef and finally fresh vegetables. Avocado, red onion, tomatoes and parsley both freshen up the dish and give extra flavor to the Mexican recipe.

Ingredients

800 g French fries
1 clove of garlic
1 tbsp. olive oil
400 g minced beef
70 g tomato paste
100 g of corn
2 tsp. Mexican spice blend
salt and pepper
50 g grated mozzarella cheese
1 avocado
1 tomato
1/2 red onion
1 avocado
2 tbsp. fresh parsley

Prep:

• Bake the fries as directed on the package until they become slightly crispy and golden on a baking sheet lined with baking paper

• Chop the onion and garlic and fry the onions in a pan with olive oil

• Add the minced beef and fry the meat until it is cooked through

• Add the tomato puree, corn and spice mixture and season with salt and pepper

• Spread the finished baked fries in an ovenproof dish and spread the meat on top

• Sprinkle the dish with mozzarella cheese and bake the dish for another 5 minutes until the cheese has melted and turned slightly golden

• Cut avocado into coarse cubes and red onion into fine cubes and sprinkle on the dish

• Finely chop the parsley and sprinkle it over the Mexican dish

Crispy tortilla egg wrap made with leftover meat, spinach and well with melted cheese, – the most delicious and easiest breakfast, lunch or dinner. You can use any leftover meat you may have inside, – and if you are into chilli, it is highly recommended to just smear the tortilla with chilli sauce before the wrap is collected on the pan.

I make these on time and out of time, – it has simply become a big favourite here at home, – with all sorts of fillings. The taste of the soft egg mass with different fillings, surrounded by a crispy tortilla smeared with chilli, – I tell you it’s good.

Also try my other editions with e.g. mushrooms, spinach and cheese, Mexican spicy chicken and greens or ham, greens and cheeses.

Ingredients

2 large wheat tortillas
4 eggs
2 tablespoons milk
100 g leftover meat, beef tenderloin or similar
2 small handfuls of spinach, coarsely chopped
1 small onion, finely chopped
100 g grated mozzarella
Salt and pepper
Oil
Possibly. chilli sauce – I use Chu Chum Original

Here’s how you do it

• Whisk eggs and milk together and season with salt and pepper.
• Roughly chop the meat – the pieces must not be too large – then the wrap will be difficult to fold.
• Heat a little oil on two pans and distribute equal amounts of onions and meat on the pans. Fry for a few minutes and turn down to low heat, season with salt and pepper.
• Add the spinach and let it collapse before pouring the egg mass into equal parts on each pan.
• Let the egg mass sit for a moment and push the sides slightly in towards the middle so that the egg mass is evenly round and so that it is a little smaller than a tortilla pancake.
• Spread the mozzarella on top of the eggs.
• If you want chilli in your tortilla egg wrap, spread one side with chilli sauce before placing them on top of the eggs – with the chilli side down.
• Let the tortilla and egg mass melt together for a moment before you turn them and fry on the tortilla side until this is crispy – turn if necessary. a little up for flare. If there is no fat on the pan, the tortilla can be brushed with a little oil before turning.
• Fold one side in toward the centre and then the other so that they overlap.
• Take your crispy tortillas out on a lard board, turn them upside down and cut them in half before serving.

Delicious crispy tortilla rolls filled with Mexican spicy vegetarian fillings, beans, lentils and rice and lots of melted cheddar. These rolls are and will be a favourite at home when it comes to Mexican. They taste insanely good, and on top of that, the purchase is super easy to make. The filling is spiced with homemade Mexican spice, but you can of course also use a taco mix or similar.

Serve them topped with delicious pineapple salsa, ice-cold sour cream and good guacamole.

If you can’t get mini tortillas, you can easily use regular large tortillas. Here I would recommend filling 6 whole tortillas and cutting them over after cooking. The filling may flow out a bit – you just push it in when they are done cooking. You can also use the filling itself as a One Pan dish topped with avocado and sour cream, – see the recipe here. Also, try my delicious version of chicken taquitos with spicy chicken.

Ingredients

12 mini wheat tortillas, 15 cm in diameter
Spray grease or oil for brushing

Filling:

150 grams of basmati rice
150 grams of green lentils
1 tin kidney or black beans, drained of moisture
1 small can of corn
1 large onion, coarsely chopped
2 cloves garlic, finely grated or pressed
3 spring onions, finely chopped (save the tops for garnish
2 large carrots, – coarsely grated
600 ml of vegetable broth
1/2 cup of good salsa, – try the recipe for this delicious tomato salsa
150 g cheddar, coarsely grated
1 tablespoon jalapenos, coarsely chopped
3 teaspoons Mexican spice or taco mix
Salt and pepper
Oil

Pineapple salsa

300 g fresh pineapple
1 avocado
1 red chilli, without seeds
2 spring onions
1 large handful of broad-leaved parsley

Topping

Sour cream
Possibly. guacamole

Here’s how you do it

Pineapple salsa

• Finely chop the chilli and broad-leaved parsley, and cut the spring onions finely.
• Cut pineapple and avocado into small pieces and mix well with the above. Keep refrigerated until served.

Fill:

• Heat a good amount of oil in a pan and sauté onions and garlic until ready.
• Add Mexican spice and sauté for a few minutes.
• Pour lentils and broth over, and simmer over medium heat, stirring, for 10-15 mins.
• Pour the rice into the mixture and let it cook for another 12 minutes, – stir along the way and add if necessary. more broth so that the dish does not boil dry, – all the moisture must, however, be absorbed when the rice is cooked.
• Stir salsa, jalapenos, grated carrot, kidney beans and finely chopped spring onions into the dish and let it heat through for 5-8 min.
• Season with salt and pepper, turn off the heat and stir in the cheddar cheese.

Tortilla rolls

• Place a piece of baking paper on a baking sheet and spray it with spray grease or grease it with oil.
• Top each tortilla with a good portion of filling. Roll the tortillas tightly and place them on the baking paper with the joint facing down, – continue until all the rolls are made.
• Spray them all with spray grease or brush them with a little oil, and bake them in a preheated oven at 220 degrees, regular oven, for approx. 15 min.

Notes:

The dish is medium strong, use if necessary. a mild salsa to get into the filling if you want it less spicy. With this portion, there may be a little filling left, – save it for a quick lunch the next day, – it tastes wonderfully heated with just a little sour cream on top.

Delicious Mexican spicy chicken fillet, grilled on rotisserie a la Taco al Pastor, served in crispy tacos with the most delicious fresh pineapple salad and avocado dressing. The meat is beautifully seasoned in the homemade marinade and then gathered on a rotisserie with onions and pineapple. The dish is super easy to make, and then it really just tastes absolutely amazing. A super meal to invite friends over for, authentic and delicious and a wonderful excuse for ice-cold Corona beer on the table.

Ingredients

1 neck step, approx. 2 kg
2 large onions, cut into rings
1 pineapple
Salt and pepper
Avocado Guac
Tomato Salsa
Sour Cream
Spring Onion

Marinade

150 g fresh pineapple
1 cup ketchup
25 ml of apple cider vinegar
2 1/2 tablespoons Mexican spice or taco spice
2 tablespoons brown sugar
1/2 red chilli, without seeds
Salt and pepper

Pineapple salad

250 g cherry tomatoes
1/4 pineapple
2 large handfuls of broad-leaved parsley, finely chopped
1 1/2 avocado
2 spring onions, finely chopped
Salt and pepper

Avocado dressing

2 ripe avocados
100 grams of sour cream 18%
1/2 lemon, the juice thereof
3 tablespoons mild olive oil
50 ml of water
1/2 teaspoon cayenne pepper, – to taste
Salt and pepper

other than that

Code strings
Crispy tacos
Possibly. 2 corn cobs, cooked on the grill
Chilli flakes to the top.

Here’s how you do it

Cut the bottom and top of the pineapple and save it to put together with the meat on the rotisserie. The rest of the pineapple is used for salad and marinade.

The marinade and the roast

• Blend pineapple together with the remaining ingredients and season with salt and pepper.
• Cut the meat into thick slices of approx. 2 cm., Put them in a dish together with the onion rings, and pour the marinade over. Distribute it so that all the meat and onions are smeared well into the marinade. Let it cool for a few hours – or more if the time is right.
• Mount the end slice of the pineapple on your rotisserie, then continue alternating with the meat and onion until all is used up. Finish with the last end slice of the pineapple and tighten it tightly. Tighten the meat tightly with a meat string so that the piece is more even and there are no pieces hanging out.
• Fry it for approx. 3 – 3 1/2 hours at 150 degrees. Note that it shrinks continuously, so you have to tighten the handles continuously during cooking, so that onions, meat and pineapple sit close together.

Pineapple salad

• Cut tomatoes, pineapple and avocado into small cubes.
• Mix it well with spring onion and parsley, give it a little salt and pepper and set aside.

Avocado dressing

• Cut the avocado into large cubes and put it in a blender / mini chopper together with cayenne pepper, sour cream, lemon and olive oil, and blend to a creamy mass.
• Now adjust the consistency with water, and add a little at a time. Used e.g. a sour cream with a lower fat content may well make the dressing thinner, and therefore it is not certain that all the water will be used.
• Season with salt and pepper, and add if necessary. additional cayenne pepper if the dressing is desired a little stronger.
• Refrigerate the dressing until it is to be served with the salad – pour it into a spray bottle.

Side dish

• Line the tacos.
• Take the meat off the rotisserie and cut it into thin strips.
• Put a layer of meat in the bottom of each taco, top with pineapple salad if necessary. grilled corn on the cob, avocado dressing, and a sprinkle of chilli flakes & spring onion.

Delicious crispy and juicy carnitas, – the Mexicans’ answer to pulled pork. An absolutely wonderful dish that should be enjoyed for several hours in the oven, so you can meanwhile enjoy the fantastic scent that spreads in the house.

It is packed with flavour and is really easy to make.

You can cook it as described in the recipe below, – but you can also choose to cook the meat in one piece, and give it 10-11 hours at 110-120 degrees.

You can also advantageously rub the meat the day before, but it is not a must, therefore I have failed to do so in my description.

Serve in soft or crispy tacos, and top with a delicious pico de gallo, guacamole and cold sour cream.

If all the meat is not to be eaten at once, it can easily be stored refrigerated or frozen. The meat just needs to be pulled apart first – as it is easiest when they are hot. Wait to fry your carnitas crispy if it needs to be cooled or frozen. Take the amount from what is to be served and fry it crispy – and cool / freeze the rest together with some of the marinade.

Ingredients

2.4 kg Short Ribs Bone In
2 oranges
1 large onion, cut into rings
4 cloves garlic, cut into slices
2 limes
1 / 2-1 fresh red chilli, sliced ​
1 cinnamon stick
1 tablespoon crushed cumin
1 tablespoon crushed coriander
1 tbsp oregano
2 teaspoons mild chilli
1/2 teaspoon smoked paprika (can be omitted)
fresh chilli
Salt and pepper

In addition – to serve

Soft tacos
Lime boats
Gallic Pica – Click here
Guacamole – Click here
Possibly. cold sour cream

Here’s how you do it

Cut the roast into 8 large ribs. Season these with salt and pepper on all sides and place them in an ovenproof dish.

Mix the spices in a bowl and pour them over the meat – rub and turn the meat well with the spices.

Add the cinnamon stick together with the sliced ​​onions, garlic and chilli – by the meat.

Halve oranges and glue and mash the juice over the meat and into the dish. If necessary, add the peels from orange and lime – remember that these must be organic and rinsed thoroughly.

Cover the dish with tin foil, and place it in a preheated oven at 130 degrees, an ordinary oven, for 3 hours. After 3 hours, remove the tin foil and fry the meat for another 2 hours at 130 degrees.

Feel if the meat is tender, – it must fall completely apart if you pull it with 2 forks, otherwise, it must have a little longer.

Take the dish out of the oven and now turn it up to 220 degrees.

Take the meat out of the dish, place it on a baking sheet or deep frying pan, and pull it apart with 2 forks. Drizzle it with a few dl of the marinade in which it is cooked, season with a little salt and pepper and turn it well together.

When the oven is 220 degrees, put the meat back in the oven, and it must now be fried until it is crispy and delicious, approx. 30 minutes, – turn it once along the way.

Serve your crispy juicy carnitas in puffy soft tacos, top with pico de gallo and guacamole.