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RECALENTADO

INGREDIENTS

  • 1packageof“LaCampera”flourtortillas 1tablespoonofmashedpotatoes
    1tablespoonofstuffing

  • 100gofturkey

  • 1tablespoonofgravy

INSTRUCTIONS

  1. Cut a “La Campera” tortilla from the center outward.

  2. Add turkey to one-quarter of the tortilla. In the next quarter, add mashed potatoes, stuffing, and finally, gravy.

  3. Fold the tortilla from the cut section counterclockwise.

  4. Preheat a skillet with butter and toast on both sides until hot and crispy.

  5. Serve and enjoy!

Cinnamon Tortilla Rolls 

INGREDIENTS

  • 1 package of “La Campera” flour tortillas

  • 2 tablespoons of melted butter

  • 1/4 cup of sugar

  • 1 tablespoon of cinnamon

  • 1/4 cup of cream cheese (optional, for frosting)

  • 2 tablespoons of powdered sugar (for frosting)

  • 1 tablespoon of milk (for frosting)

INSTRUCTIONS

  1. Preheat oven: Preheat your oven to 350°F (175°C).

  2. Mix cinnamon and sugar: In a small bowl, combine the sugar and cinnamon.

  3. Spread butter: Brush each tortilla with melted butter on one side.

  4. Sprinkle cinnamon sugar: Sprinkle the cinnamon-sugar mixture evenly over the buttered side of the tortillas.

  5. Roll tortillas: Roll the tortillas tightly, starting from one end, and place them seam-side down on a baking sheet.

  6. Bake: Bake for about 10-12 minutes or until the tortillas are golden and slightly crispy.

  7. Prepare frosting (optional): While the tortillas bake, mix the cream cheese, powdered sugar, and milk in a small bowl until smooth.

  8. Serve: Drizzle the frosting over the warm cinnamon rolls if desired, and enjoy!

Chimichangas

INGREDIENTS

  • 2 tablespoons of vegetable or olive oil

  • 1/2 cup of onion, finely chopped

  • 500 grams of ground beef

  • Pinch of salt

  • Enough pepper

  • 2 tomatoes, diced into small cubes

  • 1 teaspoon of oregano

  • 1 teaspoon of cumin

  • 1 package of “La Campera” flour tortillas

  • 1 cup of pinto beans, refried

  • 1 cup of low-fat Manchego cheese, grated

  • 1/2 cup of pickled jalapeños, diced into small cubes

  • Enough vegetable or olive oil for frying

  • Pico de gallo to taste, for serving

PREPARATION

For the filling:

  • Heat the vegetable oil in a saucepan over medium heat and cook the onion until it becomes translucent.

  • Then add the ground beef, season with salt and pepper, and cook for 6 minutes or until the beef starts to change color.

  • Add the tomato, oregano, and cumin, cook for 10 more minutes, check the seasoning, remove from heat, and let it cool.

Prepare the chimichangas:

  • Spread the center of a flour tortilla with refried pinto beans, add some of the meat mixture, enough grated Manchego cheese, and pickled jalapeños to taste.

  • Fold the tortilla like an envelope, starting with the sides of the chimichanga, then roll tightly to keep the ingredients from spilling out. You can use a wooden toothpick to help secure it.

  • Heat enough vegetable oil and fry the chimichangas over medium-low heat. Slowly turn them with tongs so each side of the chimichanga becomes golden brown.

  • Remove and drain on absorbent paper. Serve the chimichangas on a large plate and accompany with pico de gallo and lime to taste.

NUTELLA SUSHI WITH BANANA

INGREDIENTS

  • 1/4 cup orange juice

  • 2 tablespoons honey

  • 4 bananas

  • 1 package of “La Campera” flour tortillas

  • 4 tablespoons Nutella®, 1 tablespoon (18 g) per serving

  • 1/3 cup strawberries, halved, for decoration

PREPARATION 

  1. In a bowl, mix the orange juice with the honey. Coat the bananas with this mixture and marinate for 10 minutes.

  2. Heat a griddle over medium heat and slightly warm the flour tortillas.

  3. Spread one tablespoon of Nutella® on each tortilla. Place the banana in the center and roll up the tortilla.

  4. Using a sharp knife, cut the roll into slices approximately 2 cm thick.

  5. Serve the sushi on a small board and decorate with strawberries. Enjoy!

Tacos of Carnitas

INGREDIENTS

  • 1 package of tortillas the "La Campera Tortilla Factory" 

  • 4 pounds of pork shoulder, cut into 2-inch cubes

  • 1 cup of lard or vegetable oil

  • 1 large onion, quartered

  • 2 oranges, cut in half

  • 1/2 cup of cola (optional)

  • 1 tablespoon of salt

  • 1 tablespoon of black pepper

  • 1 tablespoon of ground cumin

  • 1 tablespoon of dried oregano

  • 4 cloves of garlic, minced

  • 1 bay leaf

  • Salsa, for serving

PREPARATION

  1. Prepare the Pork:

    • Place the pork cubes in a large, heavy-bottomed pot or Dutch oven. Add enough water to cover the meat by about 1 inch.

  2. Season and Cook:

    • Add the lard or vegetable oil, onion, oranges (squeeze the juice into the pot and then add the rinds), cola (if using), salt, pepper, cumin, oregano, minced garlic, and bay leaf.

    • Bring the mixture to a boil over high heat. Reduce the heat to medium-low and let it simmer, uncovered, for about 2 hours or until the pork is tender and the liquid has evaporated. Stir occasionally.

  3. Brown the Meat:

    • Once the liquid has evaporated, continue cooking the pork in the rendered fat, turning occasionally, until the meat is browned and crispy on the outside, about 20-30 minutes. Adjust the heat as needed to avoid burning.

  4. Serve:

    • Remove the pork from the pot and let it drain on paper towels if necessary. Shred the meat using two forks.

    • Serve the carnitas in warm La Campera tortillas, add salsa, and any other toppings you like, such as chopped onion, cilantro, and avocado. Enjoy your delicious homemade Carnitas!

Chalupas Poblanas

Ingredients

  • 1 1/2- pounds chicken breasts or thighs

  • 1 tablespoon salt

  • 1/2 tablespoon black pepper

  • 1/2 teaspoon ground cumin

  • 2 tablespoons freshly squeezed lime juice

  • 1/2 pound tomatillos (about 8), husked

  • 1/4 pound grape tomatoes (1/2 cup)

  • 6 cloves garlic, peeled

  • 1 jalapeño

  • 4 chiles de arbol

  • 1 cup cilantro, plus more for garnishing

  • Oil for frying

  • 8 corn tortillas

  • 1/2 cup diced onion, for serving

  • 1 cup queso fresco or feta, crumbled, for serving

 PREPARATION

  1. Place the chicken in a pot, skin side down, then cover with water. Add the salt, pepper, and cumin then bring to a soft boil on medium heat. Once it begins to gently bubble, turn the heat down to low and simmer uncovered for 15 minutes or until the internal temperature is 150°F. (If using boneless, skinless parts, you’ll want to cook for about 8 minutes instead.)

  2. Remove the chicken and place it in a bowl. Strain the broth and return the broth to the pot.

  3. When the chicken is cool enough to handle, remove the skin and bones then shred the meat with your hands. Toss with the lime juice.

  4. Meanwhile, to make the 2 salsas—a salsa verde and a salsa rojo—place the tomatillos, tomatoes, garlic, jalapeño, and chiles de arbol in the pot with the broth. Bring back to a boil on high, then turn the heat down to low and simmer for 8-10 minutes or until softened. Turn off the heat.

  5. With tongs or a slotted spoon, remove the tomatillos, garlic, and jalapeño from the pot and place in a blender along with 2 tablespoons of the broth from the pot. (Leave the tomatoes in the pot for now.) Add the cilantro to the blender then puree until smooth. Taste and add salt and cumin if desired. This is your salsa verde.

  6. Pour the salsa verde out from the blender leaving in the blender 1/2 cup of the salsa. Add to the blender the tomatoes and chiles de arbol. Puree until smooth, then taste and add salt and cumin if desired. This is your salsa roja. You may keep the rest of the broth for another use.

  7. To prepare the tortillas, pour enough oil in a heavy skillet to come up 1/2 inch up the sides and heat to 350°F, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying. Line a large plate or sheet with paper towels.

  8. Fry the tortillas on each side until softened and just beginning to brown, about 30 seconds. The key is to get them hot and pliable but not crisp and crunchy. Drain the tortillas on paper towels.

  9. To prepare the chalupas, evenly spread on half of the tortillas the salsa verde, and evenly spread on the other half the salsa roja. Top each tortilla with the shredded chicken, queso fresco, diced onion, and cilantro. To eat, fold each in half as you would a taco and eat with your hands.

Chilaquiles with Egg

INGREDIENTS

  • 2 cups of water

  • 2 guajillo peppers, deveined

  • 1 árbol pepper, deveined

  • 3 tomatoes

  • 1/2 onion

  • 1 garlic clove

  • 2 tablespoons of vegetable oil

  • 4 eggs

  • 1 package of "La Campera Tortilla Factory" tortilla chips

  • 1/2 cup of cream

  • 1/2 cup of fresh cheese

  • Salt to taste

  • Fresh cilantro, finely chopped for garnish

  • Sliced onion for garnish

 PREPARATION 

  1. In a saucepan with water, boil the guajillo peppers and tomatoes for 5 minutes. Allow to cool and set aside. In a blender, add the guajillo peppers, tomatoes, onion, and garlic. Blend until well incorporated.

  2. In a saucepan over medium heat, heat the vegetable oil, pour in the sauce, season with salt, and cook for 10 minutes. Add the epazote and cook for an additional 5 minutes.

  3. In a small skillet over low heat, add oil, crack an egg, season with salt and pepper, and cook for 5 minutes.

  4. Serve the tortilla chips, add the sauce, place the egg, add cream, fresh cheese, sliced onion, and garnish with finely chopped cilantro. Enjoy!

Aztec soup

INGREDIENTS

  • 12 corn tortillas, cut into strips

  • Vegetable oil as needed

  • 3 pasilla chiles, seeded

  • 2 tomatoes, seeded and chopped

  • ½ large onion, chopped

  • 1 clove garlic

  • ¼ teaspoon dried oregano

  • 4 cups water

  • 4 teaspoons chicken bouillon granules

  • 1 sprig of fresh parsley

  • 1 avocado, peeled, pitted, and diced

  • 3/4 cup of chopped cotija cheese

  • 2 tablespoons sour cream

PREPARATION 

  1. Heat oil in a large skillet over medium-high heat. Add tortilla strips in batches and fry until golden brown and crisp, 2 to 3 minutes per batch. Remove from heat and drain on paper towels.

  2. Fry the pasilla chiles in the same pan, being careful not to burn them, until golden brown, about 2 minutes. Remove from oil and drain on paper towels.

  3. Blend 1 fried pasilla chile, the tomatoes, onion, garlic, and oregano in a blender, and blend until smooth. Strain through a sieve.

  4. Heat 1 teaspoon of oil in a saucepan over medium heat. Add the tomato mixture and cook for 2 minutes. Pour in the water and bring to a boil. Stir in the chicken granules and parsley. Cover and simmer until the flavors are well combined, about 15 minutes. Remove from the heat and discard the parsley.

  5. Divide the fried tortilla strips among 4 plates. Pour the soup over the tortilla strips and garnish with diced avocado and cotija cheese. Cut the remaining fried pasilla chiles into thin strips and sprinkle them over the soup. Add creme fraiche and enjoy!

Quesabirria

QUESABIRRIA

INGREDIENTS

  • 1 package of "La Campera" tortillas
  • 2 pounds of Birria with its broth
  • 1 pound of Chihuahua cheese
  • finely chopped onion, for garnish
  • finely chopped cilantro, for garnish
  • lime, for garnish

 PREPARATION 

  1. Heat the birria with its broth.

  2. Remove the meat from the broth and chop it.

  3. Assemble the quesabirrias. Pour a little vegetable oil onto a hot griddle or skillet. Using a ladle, add some of the birria broth and heat the tortillas on both sides. You'll notice them starting to turn red. Add the cheese and birria to the tortillas, fold them in half, and cook them for 5 minutes on high heat until the cheese melts and the tortilla begins to crisp. Remove from the heat.

  4. Serve some birria broth in a glass, garnish with cilantro, onion, and a squeeze of lemon. Enjoy!

Tostadas de Ceviche

Tostadas de Ceviche

Tostadas de Ceviche

INGREDIENTS

  • 750 gr. of fish fillet, cut in cubes

  • 1 package of "La Campera" Homemade Tostadas

  • 2 cups cilantro, finely chopped

  • 2 cups lime juice

  • 4 tomatoes, seeded and diced

  • 4 green chilies finely chopped

  • 1 large onion, diced

  • 4 tablespoons olive oil

  • 2 avocados, sliced

  • 2 teaspoons vinegar

  • MAGGI® Seasoning Liquid Salt and pepper

PREPARATION

1. In a bowl, mix the cilantro, tomatoes, chiles, onion, olive oil, MAGGI® Seasoning Liquid to taste, lime juice, and vinegar, until everything is incorporated.

2. Add the fish, salt, and pepper and mix very carefully. Refrigerate for 30 minutes.

3. Serve the ceviche on tostadas. Garnish with avocado and enjoy.

TIP: You can add a little dark beer to the preparation so it is not so acidic.

Tacos al Pastor

INGREDIENTS

  • 4 guajillo chiles, hydrated, seeded, and deveined

  • 1/4 onions, roasted

  • 2 cloves garlic, roasts

  • 1/4 cups achiote, in cubes

  • 1/2 cups orange juice, Seedless

  • 1/4 cup white vinegar

  • 1 teaspoon oregano

  • 1 teaspoon cumin, whole

  • salt

  • pepper

  • 2 kilos pork steak

  • 1 cup onion, filleted

  • 1 cup pineapple, cut into half moons

  • vegetable oil

  • 1 package of Yellow Corn Table Tortilla “La Campera”

  • pineapple, in cubes, to accompany

  • cilantro, finely chopped, to accompany

  • onion, finely chopped, to accompany

  • lime, cut in half

  • Spicy Sauce, To accompany

 PREPARATION 

  1. Add the guajillo chiles, roasted onion, garlic, achiote, orange juice, white vinegar, oregano, cumin, and salt and pepper to a blender. Blend for 3 minutes or until the marinade has a homogeneous consistency. Set aside.

  2. Place the steaks, onion, and pineapple in a refractory, then pour the marinade and let the meat marinate for 2 hours. Set aside.

  3. Heat a grill over medium heat, add the oil, and cook the steaks for 10 minutes. Set aside.

  4. Place the meat on a board and chop it with the help of a knife. Reserve to assemble the tacos al pastor.

  5. Heat the tortillas, add the meat and pineapple cubes. Serve the tacos al pastor and accompany them with cilantro, onion, lemon, and spicy sauce. Enjoy!

AGUACHILE

INGREDIENTS

  • 1 pound raw shrimp (peeled and deveined, tails removed)

  • 1–2 large limes

  • generous pinch salt

  • ¼ of red onion, very thinly sliced

  • generous pinch salt

  • splash white vinegar ( optional, to brighten color)

  • water to cover

  • 1 1/2 cups sliced Turkish or English cucumber

  • avocado slices

  • radish slices

  • drizzle olive oil

  • cilantro leaves

  • tostadas

Aguachile Marinade:

  • 1/2 cup fresh lime juice ( 2–3 limes)

  • 1 garlic clove

  • 1 cup cilantro, very thinly sliced

  • 2 jalapeños, sliced in half lengthwise

  • 1 serrano chili, sliced in half lengthwise ( optional for extra spicy)

  • 1 teaspoon salt

 PREPARATION 

  1. Slice the shrimp in half (lengthwise) and remove any veins or tails. Place in a shallow serving dish in one layer if possible. Squeeze with enough lime to cover the shrimp- which will cook the shrimp, turning them slightly pink. Sprinkle with a little salt. Turn shrimp over as needed to cook both sides in the lime juice – this will take about 20-30 minutes.

  2. Thinly slice the red onion, place it in a bowl, and season it generously with salt. Pour just enough water to cover the onions. Optional: Add a splash of white vinegar to enhance and bring out the red color of the onion.

  3. Make the Aguachile Marinade: Place the ingredients in a blender and blend until smooth, for a full minute, scraping down sides as necessary. If you have excess lime juice marinating the shrimp you can use some of this in the blender to make your ½ cup.

  4. Pour the aguachile marinade over the shrimp and toss to coat. Drain the onions and scatter them over top, mixing them in slightly. Add cucumber or radishes if you like. Refrigerate for 30 minutes or up to 4 hours. This is best served cold!

  5. When ready to serve, add avocado slices to the top, scatter with fresh cilantro, and drizzle with olive oil.

  6. Serve with tostadas. Enjoy!

Chicken Flautas

CHICKEN FLAUTAS

INGREDIENTS

  • 1 roasted chicken breast, shredded

  • 1 package of "La Campera" corn tortillas

  • 4 tablespoons shredded queso fresco

  • 2 cups of chopped lettuce, sanitized

  • Vegetable oil

  • 1 avocado, peeled

  •  1 cup olive oil

  • 2 green tomatoes 

  • 1 tablespoon lemon juice

  • Salt and pepper to taste

 PREPARATION 

1.     Fry the chicken in a skillet with little fat, remove it, distribute it among the tortillas, and roll them tightly to make the flautas.

2.     Fry them in enough oil until they are golden brown and drain the excess fat.

3.     To make the sauce: blend the avocado pulp, tomatoes, lime juice, and oil (if necessary, add a little water), season with salt, and pour into a sauce dish for each diner to serve. 

4.     Arrange the flautas on a bed of lettuce, bathe them with the sauce, and sprinkle with cheese to taste. Enjoy!

BURRITOS

INGREDIENTS

  • Flour tortillas "La Campera"

  • Sliced ham and cheese

  • Well-washed lettuce leaves

  • Sliced avocado

  • Sliced tomato

 PREPARATION 

 1.     Heat the tortilla in a pan and remove them from the heat.

2.     Once the tortillas are hot, start by putting the lettuce. Add two slices of cheese, two slices of ham, tomato, and avocado.

3.     To form the burrito, join two ends in the middle of the tortilla. With both thumbs lift one opposite end and roll up.

4.     Finally, cut it in half and you're done. Serve and enjoy!

ARRACHERA (SKIRT STEAK) TACOS

INGREDIENTS

  • 1 package of Tortilla “La Campera”

  • 2 lbs. arrachera skirt steak

  • Salt

  • 1 cup of chopped onion

  • 2 cups of your favorite salsa

  • Lemons

PREPARATION 

  1. Cut the meat into strips

  2. Preheat a frying pan. Add 1 tablespoon of cooking oil and place the meat in the pan. Season with salt to taste.

  3. The meat will release its juices as it cooks. Turn once a minute.

  4. When the juices have evaporated, and the meat is well browned. It is ready to prepare the tacos.

  5. Add the cooked meat to a warm tortilla and serve with your favorite salsa, onion, and lime.

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POZOLE

INGREDIENTS

  • Water

  • 500 grams corn or white dent maize

  • 1/2 heads garlic

  • 1/2 onions

  • 250 grams pork's head

  • 250 grams pork meat, spine

  • 250 grams pork chump

  • onion, finely chopped, to serve

  • lettuce, cut into strips, to serve

  • radish, sliced, to serve

  • dried oregano, to serve with

  • lime, to serve with

  • piquín chile, to serve with

  • corn tostada, too

  • oregano

  • bay

  • thyme

PREPARATION 

1.     In a pot with boiling water, cook the corn with the garlic, onion, and herbs until the grain burst, about 50 minutes.

 2.     Add the pork and salt, and cook on low heat for 1 hour or until the meat is soft.

 3.     Remove the meat and on a cutting board, cut it into small pieces.

4.     Serve the pozole with the meat in a deep dish with onion, lettuce, radish, oregano, lemon, and chile piquin and serve with corn tostadas.

Marlin Tacos

INGREDIENTS

  • 1 package of “La Campera Tortilla Factory” tostadas

  • 2 cloves of garlic

  • 1/2 onion, finely chopped

  • 2 tablespoons of olive oil

  • 1 cup of diced tomatoes

  • 400 grams (about 14 oz) of smoked marlin, crumbled

  • 1 tablespoon of ground cumin

  • 1 tablespoon of dried oregano

  • 1 cup of prepared pico de gallo

  • 1 avocado, diced into small cubes

INSTRUCTIONS

1. Sauté the Garlic and Onion: Heat the olive oil in a pan. Add the garlic and onion and sauté until they start to turn golden. Add the diced tomatoes and crumbled smoked marlin. Season with salt and pepper. Add the ground cumin and dried oregano. Cook for a few minutes until everything is well combined and heated through.

2. Prepare the Tacos: Warm the tortillas and fill them with the smoked marlin mixture to make tacos.

3. Prepare the Topping: Mix the pico de gallo with the diced avocado.

4. Serve: Serve the tacos with the pico de gallo and avocado on the side. Enjoy!

Flautas de pollo

INGREDIENTS

PI CO D E GA L LO

  • 1 cup tomato, seeded & diced

  • ¼ cup white onion, chopped ¼ cup cilantro, chopped

  • 1 tsp. serrano pepper, seeded & finely chopped

  • 1½ Tbsp. lime juice

  • ¼ tsp. kosher salt

  • ⅛ tsp. ground black pepper

F L A U TA S

  • 1 package of "La Campera Tortilla Factory" tortillas.

  • ½ cup cooking oil

  • 1¼ cups cooked, shredded chicken

  • ¼ teaspoon salt

  • ¼ teaspoon black pepper, ground

  • ¾ cup cream

  • 1 cup queso fresco, crumbled

PREPARATION 

  1. Pico de Gallo: In a medium bowl combine tomatoes, onion, serrano chile, cilantro, lime juice, salt, and pepper. Mix and set aside.

  2. Heat tortillas for 1 minute or until slightly soft (you can use the microwave or a comal).

  3. Fill each tortilla with approximately 3-4 tablespoons of chicken. Roll up each tortilla and secure with a toothpick. Set aside.

  4. Heat ½ cup oil in a medium skillet over medium heat for 3 minutes. Fry 5 flautas until golden brown, about 4-5 minutes.

  5. Transfer the flautas to a napkin using a pair of tongs. Remove the chopsticks before serving. Serve each serving with about 2 tablespoons of crema, 3 tablespoons of Fresco cheese, and 3 tablespoons of pico de gallo. Enjoy!

Fish Tacos

Fish Tacos

FISH TACOS

INGREDIENTS

  • 1 package of Yellow Corn Table Tortilla “La Campera”

  • 1 1/2 lb tilapia

  • 1/2 tsp ground cumin

  • 1/2 tsp cayenne pepper

  • 1 tsp salt

  • 1/4 tsp black pepper

  • 1 Tbsp Olive oil

  • 1 Tbsp Butter

  • 1/2 small purple cabbage

  • 2 medium avocados sliced

  • 2 diced tomatoes

  • 1/2 chopped red onion

  • 1/2 cup finely chopped cilantro

 PREPARATION 

1.     Line a large baking sheet with parchment or silicone liner. In a small dish, combine seasonings: 1/2 tsp cumin, 1/2 tsp cayenne pepper, 1 tsp salt, and 1/4 tsp black pepper and evenly sprinkle seasoning mix over both sides of tilapia.

2.     Lightly drizzle fish with olive oil and dot each piece with butter. Bake at 375 for 20-25 min. To brown edges, broil for 3-5 minutes in the end if desired.

3.     Combine all Taco sauce ingredients in a medium bowl and whisk until well blended.

4.     To serve the tacos, toast quickly toasts the corn tortillas on a large dry skillet or griddle over medium/high heat. Serve and enjoy!

Shrimp Tostadas

Shrimp Tostadas

SHRIMP TOSTADAS

INGREDIENTS

  • 2 limes500g. pre-cooked shrimp, cleaned

  • 3 tomatoes seeded and finely chopped

  • 1 finely chopped onion

  • 2 cups finely chopped cilantro

  • 2 avocados sliced

  • 1 package of Tostadas Caseras "La Campera" (homemade toast)

  • 2 tablespoons of mayonnaise (optional)

PREPARATION

1. In a bowl mix the lime juice and the chopped onion. You can add mayonnaise if you wish.

2. Add the chopped tomato, previously chopped shrimp and cilantro.

3. Serve the mix on the tostadas. Garnish with avocado and enjoy.

TIP: Add hot sauce to taste.

Crunchy Tacos

INGREDIENTS

  • 2 cups vegetable oil (for frying)

  • 1 package of “La Campera” corn tortillas

  • Salt and pepper

  • 2 tablespoons olive oil

  • 2 large onions, chopped

  • 3 cloves garlic, minced

  • 1 jalapeño, seeded and minced

  • 2 tablespoons chili powder

  • 2 pounds lean ground beef

  • 1 28-oz. can of crushed tomatoes, with juice

PREPARATION 

  1. Prepare a large platter lined with paper towels. Pour enough vegetable oil to measure 1 inch deep into a large skillet. Place the skillet over medium heat and clip a candy thermometer inside. Heat oil until it reaches 365ºF. Using tongs, place a tortilla in oil and cook for 15 seconds. Flip the tortilla and fold it in half, using tongs. Cook until crisp, about 15 seconds longer. Drain on a platter and sprinkle with salt. Repeat with remaining tortillas, checking that oil returns to 365ºF before making a new shell.

  2. In a pot over medium heat, warm olive oil. Sauté onions until softened but not browned, about 10 minutes. Stir in garlic, jalapeño, and chili powder; cook until fragrant, about 1 minute longer. Add beef and cook, stirring to break up clumps, until nearly done about 10 minutes. Pour in tomatoes with juice, season with salt and pepper, and cook, often stirring, until most of the liquid has evaporated 20 to 25 minutes. Season with more salt and pepper, if desired.

  3. Carefully spoon some of the fillings into each shell and serve warm.

ENMOLADAS

INGREDIENTS

  • 1 package of Yellow Corn Table Tortilla “La Campera”

  • 8 tomatillos, husked and rinsed

  • 8 dried pasilla chiles, seeds, and stems removed

  • 1 can (14.5 ounces) peeled crushed tomatoes

  • 1/3 cup roughly chopped yellow onion

  • 3 tablespoons roasted almonds

  • 3 tablespoons raw peanuts

  • 2 tablespoons breadcrumbs

  • 2 tablespoons roasted sesame seeds, divided

  • 5 cloves

  • 1 (2-inch) cinnamon stick

  • 2 cloves garlic

  • 1 1/2 teaspoons chicken broth

  • 3 tablespoons corn oil

  • 1 tablet (90 grams) Authentic Mexican Hot Chocolate Drink

  • 1/4 cup corn oil

PREPARATION 

  1. Place tomatillos in a large saucepan with enough water to cover them. Boil for 10 minutes or until tender. Set aside.

  2. Place dried chiles and enough water to cover in a medium saucepan. Boil for 10 minutes. Reserve water.

  3. Place tomatillos, chiles, tomatoes, onion, almonds, peanuts, breadcrumbs, 1 tablespoon of sesame seeds, cloves, cinnamon stick, garlic, bouillon, and 3 cups reserved chile water in a blender; cover. Blend well.

  4. Strain the mixture through a mesh sieve.

  5. Place 3 tablespoons oil in a large saucepan over medium-low heat. Carefully pour in the chile mixture; add chocolate. Cook, stirring occasionally, for about 10 minutes or until the chocolate is melted and the mixture is thickened.

  6. Heat ¼ cup of oil in a large skillet. Lightly fry each tortilla for approximately 30 seconds on each side.

  7. Fold each tortilla in half and place 3 on each serving plate. Cover with about 3/4 cup mole sauce and sprinkle with the remaining tablespoon of toasted sesame seeds.

chicken Burritos

INGREDIENTS

  • La Campera" flour tortillas

  • Chicken fajitas prepared and cooked to taste 

  • Cheese in strips

  • Well-washed lettuce leaves

  • Sliced avocado

  • Sliced tomato

PREPARATION 

1. Heat the tortillas in a frying pan on both sides. 

2. Once the tortillas are warm, start by placing the lettuce. Add the chicken, cheese, avocado, and tomato to taste. 

3. To form the burrito, join two ends in the middle of the tortilla. With two thumbs lift one end opposite and roll up. 

4. Finally, cut it in half and ready, serve and enjoy!

Mexican Tostadas

Mexican Tostadas

MEXICAN TOSTADAS

INGREDIENTS

  • 1 package of Tostadas "La Campera"

  • 3 1/2 cups of refried beans or 2 cans of 15 oz.

  • 1/2 lettuce, finely chopped, disinfected, and seasoned with salt

  • 1 chicken breast cooked and shredded

  • 2 medium tomatoes, chopped

  • 1 or 2 avocados, chopped or in guacamole

  • 1 cup shredded queso fresco

  • 1 cup of hot sauce of your choice

PREPARATION 

1.     To prepare a tostada, spread a large spoonful of beans on the tostada.

2.     Add the lettuce, chicken, onion, and tomato.

3.     Sprinkle the cheese, garnish with avocado and salsa to taste, serve and enjoy!

Jalapeño Poppers

Jalapeño Poppers

Jalapeño Poppers

INGREDIENTS

  • ½ cup cream cheese

  • 12 jalapeno peppers, halved lengthwise, seeds and membranes removed

  • 12 slices of bacon

PREPARATION

Cut the jalapeños in half lengthwise and remove the seeds. Stuff them with the cream cheese of your choice. Take a strip of bacon and wind it around the stuffed jalapeno. Make sure the entire jalapeno is covered. Secure the ends of the bacon with toothpicks.

Place the jalapeños on the grill and grill for 4-6 minutes per side, or until the bacon is golden brown and crispy. Using tongs, flip the jalapeños from time to time to prevent the bacon from burning.

CHICKEN FAJITAS

  1. Cut the chicken into small strips and season it using a simple salt and pepper mixture.

  2. Cut the veggies into strips as well. 

  3. In a pan, heat up olive oil and cook the chicken. Then, add the veggies. 

  4. To serve the tacos, toast quickly toasts the corn tortillas on a large dry skillet or griddle over medium/high heat.

  5. Add your favorite toppings like avocado, sour cream, queso fresco, etc. Serve and enjoy!

COCHINITA PIBIL

INGREDIENTS

  • 1kg pork meat

  • 1/2 onion

  • 1 clove garlic

  • 1 cup of apple cider vinegar

  • 1 cup orange juice

  • 100g achiote (1 stick)

  • 2 cups of natural water

PREPARATION 

  1. Blend the onion, garlic, achiote, apple cider vinegar, and orange juice.

  2. In a pot over medium heat, cook the meat (2-3 hours) with the mixture from the blender and add the natural water until the meat is covered.

  3. Once cooked the meat should be shredded and returned to the pot.

  4. Put the pot on the fire and let it boil (20min.) Serve and enjoy!

Squash Blossom Quesadillas

Squash Blossom Quesadillas

SQUASH BLOSSOM QUESADILLAS

INGREDIENTS

  • 1 package of "La Campera" tortillas

  • 200g. squash blossom (natural or canned)

  • 1 tablespoon vegetable oil

  • 1 ½ cup Oaxaca cheese

  • 3 tablespoons white onion, finely chopped

  • 1 clove of garlic, finely chopped

  • 1 serrano pepper, finely chopped

  • Salt and chili to taste

  • 2 leaves of Epazote

PREPARATION

1. Remove the pollen pistil from the squash blossom and place the blossoms in cold water and rinse gently; dry on paper towels to absorb excess water.

In the case of canned squash blossoms, squeeze out excess water.

2. Heat the oil in a skillet over medium-high heat; add the onion, garlic, and serrano pepper; stir for 3 minutes or until the onion is a little transparent, add the flour and season with salt and pepper; continue stirring for about 2 or 3 minutes more until the flower takes on a darker color, as it will dehydrate. Finally, remove it from the heat and mix it with the epazote quickly.

3. Heat "La Campera" tortillas on a griddle. Add a generous portion of cheese and as soon as the cheese begins to melt, add the previously prepared squash blossom stew to the center and fold. Brown the quesadillas according to your preference and it’s ready to serve.

Fajitas

Fajitas

FAJITAS (BEEF STEAK FAJITAS)

Grill the meat to your taste and favorite term, and when ready cut the meat into strips.

We recommend you put the beef fajitas in a container and cover it so they don't get cold.

Heat your La Campera flour or corn tortillas for 1 minute on each side.

Add the meat to your tortillas and enjoy your new favorite tacos!

Chilaquiles with Starred Egg

Chilaquiles with Starred Egg

CHILAQUILES WITH STARRED EGG

INGREDIENTS

  • 2 cups Water

  • 2 guajillo chilies, deveined

  • 1 Chile de árbol pepper, deveined

  • 3 tomatoes

  • 1/2 onion

  • 1 clove garlic

  • 2 tablespoons vegetal oil

  • 4 eggs

  • 4 cups of Totopos from “La Campera”

  • 1/2 cups cream

  • 1/2 cup fresh cheese

  • Salt to taste

  • 1 onion filleted to decorate

PREPARATION

1.     In a saucepan with water, cook the chilies and tomatoes for 5 minutes. Let cool and reserve. 

2.     In a blender add the chilies, tomatoes, onion, and garlic, blend to incorporate everything. 

3.     Heat the oil in a saucepan over medium heat, pour the sauce, season with salt, and cook for 15 minutes.

4.     In a small skillet over low heat add the oil, break an egg, season with salt and pepper, and let cook for 5 minutes.

5.     Serve the Totopos on a plate and bathe them with the previously prepared sauce, serve the egg, add the cream, and the fresh cheese, add the sliced onion, and enjoy!

Chicken Tinga Tostadas

INGREDIENTS

  • 1 package of "La Campera Tortilla Factory" tostadas

  • 2 tablespoons of oil

  • 1 white onion, thinly sliced

  • 2 tomatoes, cut into cubes

  • 400 grams of cooked and shredded chicken breast

  • 1/2 can of chipotle chili

  • 1 bay leaf

  • 1 teaspoon of chicken broth

  • 4 tablespoons of mayonnaise

  • 2 cups of romaine lettuce, shredded

  • 1/4 cup of grated cheese

INSTRUCTIONS

  1. In a skillet, heat the oil and sauté the onion until translucent. Add the tomato and cook for 5 minutes.

  2. Add the chicken, chipotle chili, bay leaf, chicken broth, and cook over medium-low heat for another 5 minutes. Remove from heat.

  3. Serve on each tostada a base of mayonnaise, a layer of lettuce, and a portion of shredded chicken.

  4. Garnish with grated cheese and enjoy.

HUEVOS RANCHEROS

INGREDIENTS

  • 1 tablespoon of extra virgin olive oil

  • 1/2 medium onion, chopped

  • 2 large tomatoes

  • 2 green chilies, chopped

  • 4 corn tortillas

  • Butter

  • 4 large eggs

  • Fresh chopped cilantro, optional

  • Salt

PREPARATION

  1. Preparing the sauce:

    • Sauté the onion in a little olive oil in a large skillet over medium heat. When the onion is translucent, add the chopped tomatoes and green chilies, and season with salt to taste. Simmer for 10 minutes.

  2. Preparing the tortillas:

    • Add a teaspoon of olive oil to a skillet.

    • Heat the tortillas in the skillet, for about one or two minutes on each side.

  3. Frying the eggs:

    • Add oil and a bit of butter in another skillet, approximately two teaspoons. Heat the skillet over medium-high heat.

    • Crack the eggs into the skillet and cook them for 3 to 4 minutes.

  4. Assembly and serving:

    • To serve, place a bit of sauce on a plate. Place a tortilla on top and then a fried egg. Add more sauce and sprinkle with cilantro if desired.

    • Serve one or two eggs per plate. Enjoy!

Chiles en nogada

INGREDIENTS

  • 50 milliliters of vegetable oil

  • 2 cloves garlic, chopped

  • 1/2 onions, chopped

  • 350 grams of ground meat, pork, and beef

  • 5 tomatoes, puréed

  • 100 grams almonds, peeled

  • 100 grams raisins

  • 2 plantains, chopped and fried

  • 100 grams pine nuts

  • 5 cloves

  • 20 grams cinnamon

  • 10 grams pepper

  • 20 grams salt

  • 2 peaches

  • 2 pears

  • 2 apples

  • 1 acitrón

  • 4 Poblano chiles, charred, peeled, and seeded

  • 4 eggs

  • 10 grams sugar

  • 40 grams flour

  • 500 grams walnuts, peeled

  • 700 milliliters of cow's milk

  • 1 goat cheese, Puebla-style

  • 1/2 bunches parsley, chopped

  • 3 pomegranates

PREPARATION

  1. For the stuffing: Heat oil and fry garlic, onion, and meat.

  2. Add puréed tomato, almonds, raisins, plantains, and pine nuts.

  3. Season with oregano, clove, cinnamon, ground pepper, and salt. Mix until incorporated.

  4. Add peaches, pears, apples, and acitrón. Remove cinnamon.

  5. For the batter: Whisk egg whites to stiff peaks in a bowl. Add yolks one by one. Add flour and salt.

  6. For the chiles en nogada: Stuff charred, peeled, and seeded Poblano chiles.

  7. Flour chiles, dip in batter, and fry in vegetable oil. Drain in paper towels.

  8. For the nogada sauce: Combine milk, walnuts, goat cheese, sugar, and salt in a blender and blend until smooth.

  9. Spoon nogada sauce over the chiles. Garnish with chopped parsley and pomegranate. Serve.

ENFRIJOLADAS

INGREDIENTS

  • 1 package of “La Campera” corn tortillas

  • 1/2 cups vegetable oil, to fry tortillas

  • 3 cups pot beans, with broth

  • 2 cloves garlic, roasted and peeled

  • 1/4 onions

  • 1 cup cheese

  • 150 milliliters sour cream

  • 1/4 bunch fresh cilantro, only the leaves

PREPARATION 

  1. Fry the onion and the garlic. When the onion is golden brown add the beans with their broth and cook for 10 minutes grind all the blender, salt, and pepper and return to cook at a shallow temperature. To keep the preparation warm.

  2. Heat the oil in a pan and pass the tortillas through the oil (one by one) for a short time only to soften them, then pass them through the bean sauce, fill place 3 enfrijoladas in a dish and cover with a little more beans.

  3. Add the cheese and cream to serve, and wash and disinfect the cilantro leaves.

Tacos Gobernados

Tacos Gobernados

Tacos Gobernador

INGREDIENTS

  • 2 poblano peppers, cut into strips

  • 2 tablespoons butter

  • 1 white onion, finely chopped

  • 2 cloves of garlic, finely chopped

  • 2 tomatoes, seeded and diced

  • 1 pound of peeled shrimp, diced

  • Salt to taste

  • 1/2 teaspoon Mexican oregano (optional)

  • 2 tablespoons chopped cilantro

  • 1/2-pound shredded cheese

  • La Campera" corn tortillas

PREPARATION

1. Roast the Poblano Peppers on a grill pan, once they are completely roasted. Place them in a plastic bag, close and let them sweat. Once the chiles have sweated, with the help of a knife, remove the skin, remove the seeds, and cut them into strips.

2. Heat the butter in a large skillet over medium heat. Add the onion and finely chopped garlic and sauté. Once fried, add the poblano peppers, diced seedless tomato, shrimp, oregano, salt, and mix. Stir-fry until the shrimp changes its texture, about 3 to 4 minutes. Stir in the cilantro and turn off the heat.

3. Heat the tortillas. Once warm, add a generous portion of grated cheese. As soon as the cheese begins to melt, with the help of a spoon add the previously prepared filling in the center and fold the taco. Press down with a spatula to set the taco, let it brown just a little on that first side, then flip to brown the other side, and it’s ready to serve!

Enchiladas Suizas

INGREDIENTS

  • 1 kilo tomatillo, washed and rinsed, for the sauce

  • 3 serrano chiles, for the sauce

  • 1/4 onion, for the sauce

  • 1 clove garlic, for the sauce

  • 1 sprig of fresh cilantro, washed and rinsed, for the sauce

  • 1 cup sour cream, for the sauce

  • 1/4 cups chicken broth, for the sauce

  • 3 tablespoons vegetable oil, one tablespoon for the sauce, two tablespoons for the enchiladas

  • 1 pinch salt

  • 1 pinch pepper

  • 8 corn tortillas, for the enchiladas

  • 2 chicken breasts, cooked and shredded, for the enchiladas

  • 1 cup Manchego cheese, shredded, for garnish

PREPARATION 

  1. Preheat oven to 392 °F.

  2. For the sauce: Bring tomatillos and chiles to a boil until tomatillos are cooked through.

  3. Transfer tomatillos and chiles to a blender. Add onion, garlic, cilantro, cream, and chicken broth, and blend until smooth.

  4. In a medium-sized pot, heat one tablespoon of oil. Fry sauce for 5 minutes over low heat. Season and set aside.

  5. In a skillet, heat the remaining oil. Dip tortillas on both sides for 1 minute until soft. Drain.

  6. Stuff tortillas with chicken. Arrange in a baking dish. Spoon over sauce. Top with cheese.

  7. Broil in the oven for 5 minutes. Serve enchiladas suizas.

Chicken Enchiladas in Green Sauce

INGREDIENTS

  • 1 chicken breast, cooked and shredded

  • 1 L chicken broth

  • 1 package of “La Campera” corn tortillas

  • 8 green tomatoes

  • 1 cup of cilantro

  • 1 serrano chile

  • 1 garlic clove

  • ½ onion

  • ½ cup oil

  • ½ cup cream

  • 1 cup cheese

  • lettuce cut into strips, to serve

  • onion, finely chopped, to serve

PREPARATION 

  1. Boil the tomatoes, serrano chile, garlic, and onion in the chicken broth for 10 minutes and blend with the cilantro, salt, and pepper. In a skillet, heat vegetable oil and add the salsa verde. Cook over low heat for 3 minutes.

  2. Lightly fry the tortillas in the hot oil and drain. Dip the tortillas in the sauce, fill with the shredded chicken, roll up and place on a plate. Cover with more sauce. Garnish with lettuce, onion, cheese, and sour cream. Enjoy!

Enchiladas

INGREDIENTS

  • 1 package of “La Campera” corn tortillas

  • 3 tomatoes

  • 3 serrano chile

  • 1 garlic clove

  • ½ onion

  • ½ cup oil

  • ½ cup cream

  • 1 cup cheese

  • onion, finely chopped, to serve

PREPARATION 

  1. Boil the tomatoes, serrano chile, garlic, and onion in water for 10 minutes and blend with salt to taste. In a skillet, heat vegetable oil and add the salsa. Cook over low heat for 3 minutes.

  2. Lightly fry the tortillas in the hot oil and drain. Dip the tortillas in the sauce and fold, place on a plate. Cover with more sauce. Garnish with onion, cheese, and sour cream. Enjoy!

Enchiladas Potosinas

Enchiladas Potosinas

Enchiladas Potosinas

INGREDIENTS

• 1 package La Campera Tortillas for Enchiladas

• 2 sliced carrots

• 2 potatoes cooked and diced

• 1 chicken breast, cooked and shredded

• 1/3 cup oil

• 1 ½ cup crumbled cheese

• ½ cup chopped white onion

• 2 cups of finely chopped lettuce

PREPARATION

1. Heat a little oil in a frying pan, add the previously chopped vegetables, and the shredded chicken, and sauté them for approximately 3 to 5 minutes and set aside.

2. In a second frying pan, heat the oil over medium heat. Once the oil is hot, fry the tortillas without allowing them to brown.

3. Fill them with the previously prepared mixture and fold the tortilla over once. Repeat this procedure with the remaining fried tortillas. Assemble all on a platter and garnish with lettuce, cheese, and onion. Serve.

Rajas Poblano Tacos with Cream

Rajas Poblano Tacos with Cream

RAJAS POBLANO TACOS WITH CREAM

INGREDIENTS

  • 1 package of Yellow Corn Table Tortilla “La Campera”

  • 3 poblano peppers in strips

  • 200 g cream

  • 100 g shredded cheese

  • 1 tablespoon butter

  • 1 small onion, sliced

  • 2 cloves of garlic, finely chopped

  • 1 can of corn

  • Salt to taste

PREPARATION

1.     Roast the Poblano Peppers on a grill pan, once they are completely roasted. Place them in a plastic bag, close them, and let them sweat. Once the chiles have sweated, with the help of a knife, remove the skin, remove the seeds, and cut them into strips. 

2.     Heat the butter in a large skillet over medium heat. Add the previously chopped onion and garlic and sauté. Once fried, add the poblano peppers. Continue stirring while adding the cream. Add the corn and season with salt. Remove from the heat and add the previously grated cheese. Stir a little and cover until gratin.

 3.     Finally, heat the tortillas in a comal. Once hot, add the rajas, fold the taco, and serve!

 TIP: Add sauce to taste.

Grilled Corn

Grilled Corn

GRILLED CORN

Choose corn with the greenest and shiniest leaves. Soak them in water to increase their juiciness and make the leaves burn less. Peel all the leaves, roll each corn in aluminum foil, and cover them very well to keep them juicy.

Roast them on the grill for 15 to 20 minutes. Turn them from time to time with tongs to prevent them from burning on anyone's side. For tastier corn on the cobb, add melted butter, lime, and herbs.

Picadillo Tacos

Picadillo Tacos

PICADILLO TACOS 

INGREDIENTS  

  • 700 g ground beef

  • 1 potato cut into cubes

  • 1 carrot, diced

  • 1 can of peas

  • 1 finely chopped garlic clove

  • 1 whole garlic clove

  • ½ onion, finely chopped

  • 2 tomatoes 

  • 2 bay leaves

  • Salt and pepper to taste

PREPARATION

1.     In a large skillet heat a little oil over medium heat, add the onion and garlic previously chopped, and sauté. Once fried, add the ground beef and stir.

2.     Add the carrot, potato, and peas previously drained (if canned). 

3.     In the blender, grind the tomatoes and the whole garlic clove with a slice of onion. Once ground, strain and add to the meat. Season with salt, pepper, and bay leaves. Mix and after about 5 to 8 minutes turn off the heat.

4.     Heat the tortillas in a comal. Once hot add the stew and fold the taco and serve!