Category

Flour Tortillas

Apr 28
0

Grilled Chipotle Shrimp Quesadilla

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Grilled Chipotle Shrimp Quesadilla

INGREDIENTS

  • 1 ½ lbs. 51-60 Shrimp, marinated in chipotle powder, lime zest and avocado oil
  • 3 cups Monterey Jack cheese
  • 4 cups Shredded red cabbage, salted for 20 minutes, drained and squeezed dry
  • 6 each Don Pancho 12” Red Chipotle Tortillas

Cauliflower Jalapeño Escabeche

  • 1 Tbsp Kosher salt
  • 3 Tbsp Sugar
  • 2 ½ cup Apple cider vinegar
  • 1¾ cup water
  • 1 Red onion, julienne
  • 4 cups Cauliflower, cut into ½” pieces
  • 3 Jalapeño peppers, thinly sliced
  • ¾ tsp Coriander seed, whole
  • 10 each Black peppercorns, whole
  • 2 Bay leaves
  • ½ tsp Fennel seed
  • ½ tsp Cumin seed

Per Quesadilla

  • 1 Don Pancho 12” Red Chipotle Tortilla
  • 2/3 cup Monterey Jack cheese, shredded
  • ½ cup Red cabbage, salted and squeezed dry
  • 14 each 51/60 shrimp, grilled 
  • 2 oz ramekin Cauliflower-Jalapeño Escabeche 

DIRECTIONS

  1. For Cauliflower Jalapeño Escabeche,  heat the sugar, salt, cider vinegar, and water to boil in a medium saucepan.
  2. Pour the prepared brine over the red onion, cauliflower, jalapeños, and spices into a 2-quart container. 
  3. Refrigerate escabeche for at least one hour before using.
  4. Shred and prepare red cabbage by salting liberally with kosher salt (2-3 Tbsp) to draw out moisture and letting sit for 20 minutes before squeezing dry with a clean kitchen towel.
  5. Heat grill to 375°F.
  6. Season shrimp with kosher salt and grill on both sides, set aside and keep warm.
  7. Heat griddle to 350°F.
  8. For each quesadilla, place a Don Pancho Red Chipotle Tortilla on griddle and cover with cheese, shredded cabbage, and shrimp.
  9. Cook for 3-4 minutes until the tortilla is golden brown and the cheese is melted.
  10. Cut the quesadilla into thirds and serve with the cauliflower escabeche.
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Jun 27
0

Tortilla Sundae

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Tortilla Sundae

Serves 8

INGREDIENTS

  • Eight 8″ Don Pancho flour tortillas
  • Oil for deep frying
  • 1/4 cup powdered sugar
  • 1/4 tsp cinnamon
  • Ice cream
  • Ice cream toppings
  • Whipped cream
  • Chopped nuts
  • Chopped fruit

DIRECTIONS

  1. Heat 3″ of oil in a deep fat fryer.
  2. Carefully place on tortilla on the surface of the oil and using a 4 oz metal ladle, center ladle over tortilla and quickly but gently and carefully push the tortilla in the oil to form a cup shape.
  3. Fry for 1-2 minutes until the tortilla is golden brown and crisp.
  4. Gently remove from the oil using tongs, tipping it so oil drains off, and place on paper towels to drain.
  5. Repeat using remaining tortillas.
  6. Combine powdered sugar and cinnamon in a small bowl and sprinkle over the fried and shaped tortilla shells.
  7. Set out on a platter with sundae ingredients and let your family and guests assemble their own sundaes.
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Jun 27
0

Zesty Sonora Bean Pot

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Zesty Sonora Bean Pot

INGREDIENTS

  • 2 cup pinto beans
  • 2 quarts of cold water
  • 1 sprig Mexican oregano
  • 1 sprig sage
  • 1 sprig rosemary
  • about 1 lb chorizo
  • 2 large yellow onions, chopped
  • 10 to 12 cloves of garlic, chopped
  • 2 stalks of celery, chopped
  • 1 large bell pepper, seeded and chopped
  • 1 large Anaheim or Poblano chili, seeded and cut into thin rings
  • 2 to 3 jalapeño chilies, seeded and cut into thin rings (or to taste)
  • 4 to 6 tomatoes, chopped
  • 1/2 tsp cumin seeds
  • Dry chili flakes to taste
  • 1/4 cup red wine vine
  • 1/4 cup sugar, or to taste
  • 1/4 cup fresh cilantro, chopped
  • Salt and fresh coarse ground black pepper to taste

DIRECTIONS

  1. Put the beans in a large pot and cover with water.
  2. Add the herbs, bring to a boil. Boil for 5 minutes, then reduce heat to maintain a strong simmer.
  3. While beans are simmering, lightly sauté the chorizo in a heavy skillet, breaking it up as you do. When done, add to the beans.
  4. Then lightly sauté the onion and garlic in the fat from the chorizo.
  5. Add the celery, pepper and chilies to the skillet and continue to sauté until all the vegetables are soft. Add a bit of olive oil if necessary. When vegetables are lightly sautéed add them to the bean pot.
  6. Add the chopped tomatoes, cumin seeds and chili flakes. Stir well and cook until the beans are tender. The time required will vary greatly. If necessary add a bit more water during the simmering.
  7. When the beans are tender, add the vinegar and sugar and continue to simmer until most of the liquid has been absorbed.
  8. Add salt and pepper to taste and the fresh cilantro and cook for a few more minutes.
  9. Served hot with fresh warm tortillas this is an excellent and zesty dish guaranteed to take your taste buds one step beyond.
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Jun 27
0

Carne Asada Tacos

By | Corn Tortillas, Flour Tortillas | No Comments

Carne Asada Tacos

INGREDIENTS

  • 8 Don Pancho Corn or Flour Tortillas
  • 4 Tbsp Olive Oil
  • 4 Tbsp minced, fresh Cilantro
  • 1 Red Onion, thinly chopped
  • 1 lb Skirt or Flank Steak, cut into 1/4″ thick long strips
  • 1 Tbsp Garlic Salt
  • Salt, to taste
  • Pepper, to taste
  • 1 Avocado, peeled and diced
  • Salsa

DIRECTIONS

  1. Heat oil in a heavy large skillet over medium heat.
  2. Add steak, garlic salt, salt and pepper to skillet and cook until no longer pink, about 2 minutes. Transfer to heated bowl.
  3. Warm tortillas over gas flame or electric burner until they begin to color. Transfer to a napkin-lined basket.
  4. To serve, have diners assemble their own tacos at the table using remaining ingredients.
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Jun 23
0

Chicken Enchiladas

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Chicken Enchiladas

INGREDIENTS

  • 2 cup shredded chicken
  • 3 cup green sauce
  • 6 Don Pancho flour tortillas, 8″ (20cm)
  • 1 cup sour cream
  • 1 Tbsp chopped onions
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded jack cheese
  • 1/4 cup sliced black olives

DIRECTIONS

  1. Prepare filling by mixing chicken, sour cream, chopped onions, and 1/4 cup of each cheese.
  2. Spread 1/2 cup green sauce in baking dish and warm remaining sauce in pan.
  3. Warm tortillas on skillet or wrap in foil and heat in oven until soft.
  4. Dip in warm sauce, remove immediately and place in baking tray.
  5. Spread 1/2 cup filling down center of each tortilla.
  6. Wrap tortilla around filling to form enchilada and place seam-side down in baking tray.
  7. Cover with remaining sauce and remaining cheese, top with olives.
  8. Preheat oven to 350°F and bake 15 minutes.
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