| Here's an awesome tacos recipe from Oaxacan, | | | | Meanwhile, warm tortillas for about 45 seconds per |
| Mexico. Remember to wear gloves when you are | | | | side in the other skillet, so they are hot and crispy on |
| working with fresh jalapeno peppers. | | | | the edges, but still pliable. |
| 2 pounds top sirloin steak, cut into thin strips | | | | Sprinkle a little shredded cheese onto each tortilla while |
| Salt and pepper to taste | | | | it is still hot. Top with some of the scrambled egg and |
| 1/4 cup vegetable oil | | | | sausage. Add hot pepper sauce and salsa to your |
| 18 (6-inch) corn tortillas | | | | liking. |
| 1 medium onion, diced | | | | Best Wet Burritos |
| 4 fresh jalapeno peppers, seeded and chopped | | | | Wet burritos are prepared with a tomato sauce, thus |
| 4 limes, cut into wedges | | | | their name. |
| 1 bunch fresh cilantro, chopped | | | | 1 pound ground beef |
| Directions | | | | 1/2 cup onion, chopped |
| Heat a large skillet over medium high heat. Fry the | | | | 1 clove garlic, minced |
| steak strips; stirring constantly until browned on the | | | | 1/2 teaspoon cumin |
| outside and cooked through, but not too firm (about 5 | | | | 1/4 teaspoon salt |
| minutes). Season with salt and pepper. Remove to a | | | | 1/8 teaspoon pepper |
| plate and keep warm. | | | | 1 (4.5 oz) can diced green chili peppers |
| Heat the oil in the skillet and quickly fry each tortilla on | | | | 1 (16 oz.) can refried beans |
| both sides, until lightly browned and flexible. Set aside | | | | 1 (15 oz.) can chili without beans |
| and keep warm. | | | | 1 (10.75 oz.) can condensed tomato soup |
| Place the tortillas on a plate and top with the steak | | | | 1 (10 oz.) can enchilada sauce |
| strips, onion, jalapeno and cilantro to taste. Squeeze | | | | 6 (12-inch) flour tortillas, warmed |
| lime juice over. Wrap and serve. | | | | 2 cups lettuce, shredded |
| Authentic Mexican Breakfast Tacos | | | | 1 cup tomatoes, chopped |
| Chorizo is a Mexican sausage that is very delicious in | | | | 2 cups shredded Mexican blend cheese |
| breakfast tacos and burritos. | | | | 1/2 cup green onions, chopped |
| 6 ounces chorizo sausage | | | | Directions |
| 8 (6-inch) corn tortillas | | | | Crumble ground beef into a skillet over medium high |
| 6 eggs | | | | heat. Cook and stir until evenly browned. Add in the |
| 1/4 cup milk | | | | onion and cook until tender. Drain the grease from pan |
| 1/2 teaspoon pepper | | | | and season with garlic, cumin, salt and pepper. |
| 1/2 teaspoon salt | | | | Stir in the green chilies and refried beans until well |
| 1 cup shredded Monterey Jack cheese | | | | blended. Turn off the heat and keep warm. |
| 1 dash hot pepper sauce or to taste | | | | In a saucepan, combine the chili without beans, tomato |
| 1/2 cup salsa | | | | soup and enchilada sauce. Mix well and cook over |
| Directions | | | | medium heat until heated through. Turn off heat and |
| Crumble the sausage into a skillet over medium high | | | | keep warm. |
| heat. Cook and stir until evenly brown. Set aside. | | | | Place a warmed tortilla on a plate and spoon a |
| Heat one skillet over medium heat, and heat another | | | | generous 1/2 cup of the ground beef mixture onto the |
| skillet over high heat. This skillet is for warming the | | | | center. |
| tortillas. | | | | Top with lettuce and tomato. Roll up tortilla over the |
| In a medium bowl, whisk together the eggs, milk, salt | | | | filling. Spoon a generous amount of the sauce over the |
| and pepper. Spray the medium heat skillet with some | | | | top, and sprinkle with cheese and green onions. Heat in |
| cooking spray. Pour in the eggs. Cook and stir until | | | | the microwave for 30 seconds or until cheese is |
| almost firm. Add the sausage and continue cooking | | | | melted. |
| and stirring until firm. | | | | Repeat with remaining tortillas. |