Know what weāre really craving these days? Tortillas. Stacks on stacks on stacks of them. Whether youāre making a Texas-inspired breakfast or just need something to slide a fried egg into late at night, with a stack of tortillas, youāre set for a week of dinners.
So buy a couple bags of tortillasāor spend a little extra time to make your own stack of corn tortillas using masa and waterāand get cooking. For crispy tortillas, fry them yourself.
Go meatless on Monday with an unbelievable vegetarian quesadilla. Load these crispy tortillas up with the good stuff, like avocado and spinach.
You won't believe how fast this shrimp salad comes together. Shocking boiled shrimp in cold water cools them quickly; while you wait, make the salad's dressing of chopped herbs and mayo.
Steak on a Wednesday? You bet. This picadillo of steak, bell pepper, and tomatoes with chiles is a cinch to put together; by using pantry ingredients, youāre cutting back on the prep time without having to compromise on the flavor. The briny flavor of jarred green olives meshes with sweet raisins to build a complex sauce in the shortest time.
Chilaquiles are a rich, piquant breakfast in Mexican cuisine. Itās your fast-cooked dinner with a slow-simmered taste. You can get a head start on this hot red chile sauce three days in advance, but with a prep time of less than half an hour, you can still easily put this together before dinner time. If you donāt have the time required to fry tortillas, feel free to use bagged chips.
Make Friday night special with a little frying action. Deep frying corn tortillas crisps them up into tostadas in just a few minutes before serving. Our take on guacamole has a bit of a shocking secretābut itās no secret that itās great with this shredded beef tostada.
