Tag: MexicanFood

Vegan Sour Cream
October 18, 2025

Vegan Sour Cream

Creamy, rich, thick, and tangy, this vegan sour cream is a perfect dairy-free sour cream substitute. Prep Time: 10 minutes minsChilling Time: 4 hours hrsServes 8 Equipment Ingredients Instructions NOTES This recipe comes out best in a high-speed blender, such as a Vitamix. If you …

Liquid Gold
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by CookDiaries
Avocado Sauce
October 7, 2025

Avocado Sauce

Avocado Sauce is creamy, fresh, and full of flavor. Smooth and versatile, it’s perfect for drizzling over tacos, tossing with salads, or using as a dip an easy way to add richness and a burst of freshness to any meal. Ingredients Instructions Notes make sure …

Liquid Gold
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by CookDiaries
Flour Tortillas
October 1, 2025

Flour Tortillas

Learn how to make flour tortillas with this easy recipe! The homemade tortillas are SO much better than store-bought ones. They’re soft, pliable, and incredibly flavorful. Serve them with your favorite Mexican-inspired meals!

Equipment

Ingredients

  • 2½ cups all-purpose flour, spooned and leveled, plus more for kneading
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ¼ cup avocado oil, plus more for brushing
  • ¾ cup water, plus more as needed

Instructions

  • In a large bowl, whisk together the flour, baking powder, and salt.
  • Add the avocado oil and water and mix with a fork to form a shaggy dough. If the mixture is too dry, add water, 1 tablespoon at a time, to help it come together.
  • Turn the dough out onto a floured surface and knead to form it into a ball, about 1 minute. If the dough feels sticky, knead in a bit more flour.
Bread
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by CookDiaries
Tostada
September 30, 2025

Tostada

Tostadas are crispy, golden, and full of flavor in every bite. Topped with fresh ingredients and a mix of savory fillings, they’re a fun, satisfying meal that’s easy to customize and perfect for lunch, dinner, or a festive snack. Prep Time: 15 minutes minsServes 4 …

Dinner & Lunch
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by CookDiaries
Brisket Tacos
August 29, 2025

Brisket Tacos

Slow-cooked brisket, smoky and tender, tucked into warm tortillas like little parcels of comfort. Each taco bursts with rich, savory depth, brightened by fresh toppings and zesty accents a perfect balance of hearty indulgence and vibrant flair. Prep Time 15 minCook Time 8 hoursYield 10 …

Dinner & Lunch
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by CookDiaries
BBQ Chicken Quesadillas
August 25, 2025

BBQ Chicken Quesadillas

These BBQ Chicken Quesadillas are one of the most favorite go-to easy dinners. They’re loaded with tender chicken, tangy bbq sauce, tender veggies, melty cheese, and a little crunch from the tortilla. It all gets cooked up to golden, crispy perfection that comes together fast, and tastes amazing!

Prep Time 10 mins
Cook Time 10 min

Ingredients  

BBQ Chicken Quesadillas

  • olive oil
  • 1 cup diced red onion
  • 1 cup bacon bits (or cooked and crumbled bacon)
  • 3 cups cooked and shredded chicken (rotisserie chicken works great)
  • 1/2 cup BBQ sauce
  • 6 large flour tortillas
  • 4 cups shredded cheese (I like a mix of mozzarella, cheddar, and pepper jack)
  • 1/4 cup fresh cilantro (chopped)

Instructions

  • Add a little oil to a large skillet over medium heat. Add the red onion and cook for a couple minutes until the onion starts to soften. olive oil, 1 cup diced red onion
  • Add in the bacon bits and cook for a couple more minutes until it crisps up. 1 cup bacon bits
  • Add the chicken, and bbq sauce to the pan and mix it all together. Scoop into another bowl and set it aside. 3 cups cooked and shredded chicken, 1/2 cup BBQ sauce
  • Add a little more oil to the pan and add in a large tortilla. 6 large flour tortillas
  • Sprinkle a little shredded cheese over half of the tortilla, then a scoop of the chicken mixture. Add a couple more Tablespoons of cheese over the mixture. Sprinkle with cilantro. 4 cups shredded cheese, 1/4 cup fresh cilantro
  • Fold the tortilla in half and let it cook on the bottom side until golden, 1 to 2 minutes. Flip and continue cooking on the other side until the tortilla is golden, and the inside is warm and melted.
  • Repeat with additional tortillas and filling.
  • Let the quesadillas sit for about 2 minutes, then slice and serve with sour cream, and more bbq sauce if desired.

Ingredients  

BBQ Chicken Quesadillas

  • olive oil
  • 1 cup diced red onion
  • 1 cup bacon bits (or cooked and crumbled bacon)
  • 3 cups cooked and shredded chicken (rotisserie chicken works great)
  • 1/2 cup BBQ sauce
  • 6 large flour tortillas
  • 4 cups shredded cheese (I like a mix of mozzarella, cheddar, and pepper jack)
  • 1/4 cup fresh cilantro (chopped)

Instructions

  • Add a little oil to a large skillet over medium heat. Add the red onion and cook for a couple minutes until the onion starts to soften. olive oil, 1 cup diced red onion
  • Add in the bacon bits and cook for a couple more minutes until it crisps up. 1 cup bacon bits
  • Add the chicken, and bbq sauce to the pan and mix it all together. Scoop into another bowl and set it aside. 3 cups cooked and shredded chicken, 1/2 cup BBQ sauce
  • Add a little more oil to the pan and add in a large tortilla. 6 large flour tortillas
  • Sprinkle a little shredded cheese over half of the tortilla, then a scoop of the chicken mixture. Add a couple more Tablespoons of cheese over the mixture. Sprinkle with cilantro. 4 cups shredded cheese, 1/4 cup fresh cilantro
  • Fold the tortilla in half and let it cook on the bottom side until golden, 1 to 2 minutes. Flip and continue cooking on the other side until the tortilla is golden, and the inside is warm and melted.
  • Repeat with additional tortillas and filling.
  • Let the quesadillas sit for about 2 minutes, then slice and serve with sour cream, and more bbq sauce if desired.

Nutrition

Calories: 466kcal
Carbohydrates: 34g
Protein: 35gFat: 21gS
aturated Fat: 8g
Polyunsaturated Fat: 5g
Monounsaturated Fat: 6g
Cholesterol: 82mg
Sodium: 1103mg
Potassium: 352mg
Fiber: 4gSugar: 11g
Vitamin A: 380IU
Vitamin C: 3mg
Calcium: 275
mgIron: 2mg

Dinner & Lunch
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by CookDiaries
Taco Bell Quesarito
August 20, 2025

Taco Bell Quesarito

If you’ve been mourning the Quesarito ever since Taco Bell discontinued it, then I have good news: this copycat recipe is even better. It has everything you love about the Quesarito: seasoned ground beef, cilantro-lime rice, nacho cheese sauce, and sour cream, all wrapped in …

Dinner & Lunch
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by CookDiaries
Easy Birria Tacos
June 12, 2025

Easy Birria Tacos

Crispy, cheesy, juicy, and packed with bold flavor these Birria Tacos deliver everything you crave in a single bite. Made with tender beef and a rich, slow-cooked sauce, all wrapped in golden-fried tortillas, they redefine comfort food with an exciting twist. Prep Time: 30 minutes …

Dinner & Lunch
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by CookDiaries
Classic Tortilla
April 4, 2025

Classic Tortilla

This easy and authentic Spanish omelette recipe combines egg, potato, onion, olive oil, and salt in what is the best tortilla you’ll try.

Cook Time: 15 minutes minutes
Rest Time: 15 minutes minutes
Servings: 8 slices

Ingredients

  • ▢ 2 lbs waxy potatoes such as Yukon Gold or red
  • ▢ salt to taste
  • ▢ 8 large eggs at room temperature
  • ▢ 1 large white onion
  • ▢ extra virgin olive oil for frying
onion, potatoes, eggs, and bowls of oil and salt on a white marble surface.

Instructions

  • Peel the potatoes and rinse them under cold water. Slice them thinly (about 5 mm thick) using a sharp knife or mandoline.
  • Pat the potato slices dry with paper towels and put them into a large bowl, then sprinkle with salt and mix well.
  • Heat a ½ inch of high quality extra virgin olive oil in a large frying pan over medium low heat. When the oil is hot, add the potatoes and add more oil if necessary until all are covered.
  • Cook the potatoes on low heat for 20 minutes. They may break down a little; this is okay.
  • While the potatoes are cooking, beat the eggs in a large bowl and season with some salt.
  • Slice the onion as very thinly, and fry it in oil over medium heat in a separate pan until it begins to caramelize, about 10-20 minutes. Add a splash of water now and then to deglaze and prevent burning. Drain off any excess oil and add to the egg mixture.
  • Once the potatoes have fried for 20 minutes, remove them with a skimmer or spider into a colander and allow them to cool and drain for at least 5 minutes.
  • Once the potatoes have cooled, add the potatoes and onions to the egg mixture and stir well. Let the egg mixture sit for about 15-20 minutes.
  • Pour out the frying oil from the potatoes and save it for another use. Place the pan over medium-low heat and pour in the egg mixture.
  • Cook over medium-low heat for about 6-8 minutes. Make sure the heat is low enough or the tortilla will cook too quickly and be rubbery. You can run a rubber spatula along the edges to make sure the tortilla isn’t sticking.
  • To flip the tortilla, take a large plate and put it over the pan and flip quickly. Some uncooked egg mixture will likely slip out, but that’s okay. Slide the tortilla back into the pan to cook the other side, and cook for another 6-8 minutes.
  • Slide the tortilla out of the pan onto a serving plate and let cool a little before slicing and serving.

Notes

  • Let the egg, potato, and onion mixture sit for at least 15 minutes. This makes a huge difference to the final result!
  • Cook the tortilla over low heat. Too high of heat will make a rubbery tortilla. 
  • Flip the tortilla quickly and confidently to minimize spillage. You’ve got this!
  • First time making tortilla? Cook two smaller tortillas to make them easier to flip.  
  • Use great quality olive oil. The potatoes absorb a lot of oil, so choose one that is good quality and has an excellent flavor.

Nutrition

Serving: 1slice |
Calories: 215.41kcal |
Carbohydrates: 21.41g |
Protein: 7.97g |
Fat: 11.05g |
Saturated Fat: 2.34g |
Trans Fat: 0.02g |
Cholesterol: 163.68mg |
Sodium: 106.31mg |
Potassium: 558.28mg |
Fiber: 2.73g |
Sugar: 1.63g |
Vitamin A: 240.14IU |
Vitamin C: 23.36mg |
Calcium: 41.5mg |
Iron: 1.72mg |

Dinner & Lunch, Simple
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by CookDiaries