Category

Tortillas & Mexican

In Tortillas & Mexican

Smoked Chicken Burrito Mojado

Smoked Chicken Burrito Mojado

Yield: 10 burritos

Ingredients:

Burrito Filling

Roasted Tomato-Guajillo Sauce

  • ¼ cup Avocado oil
  • 1 Tbsp Garlic, minced
  • ¼ tsp Cumin, ground
  • 1 Tbsp Guajillo chile powder
  • 2 Tbsp Tomato paste
  • 2 each 14 oz cans Fire-roasted tomatoes, blended
  • 1 cup Chicken stock
  • 1 tsp Kosher salt

Complete Plate

  • 3 each Avocado, large
  • 10 Cilantro leaves

Directions:

  1. Heat griddle to 350°F.
  2. For the sauce, heat oil and sauté garlic until softened.
  3. Add spices and cook for 20-30 seconds until fragrant and not burnt.
  4. Add tomato paste and cook 20-30 seconds until deep red and fragrant.
  5. Add puréed roasted tomatoes and chicken stock, and bring to a simmer.
  6. Cook at a low simmer for 15-20 minutes until slightly thickened.
  7. Season with kosher salt and keep warm.
  8. For plating:
    • 1 Don Pancho Red Chipotle Flour Tortilla, warmed on a griddle
    • ½ cup Mexican cheese blend, shredded
    • ¾ cup Spanish rice
    • 4 oz Smoked chicken meat
    • 1 oz Roasted tomato sauce
  9. Roll burrito tightly and top with 3 oz Roasted Tomato-Guajillo Sauce, ¼ sliced avocado, and cilantro for garnish.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Fruit, Tortillas & Mexican

Mango-Avocado Salsa

Mango-Avocado Salsa

Yield: 10 cups salsa

Ingredients:

  • 4 cups Reser’s® Diced Mangoes (79453.17029), drained of syrup, 1/4 cup of syrup reserved
  • 2 cup Avocado, peeled and diced
  • 3 cups Red onion, finely diced
  • 4 tsp Kosher salt
  • 2 Tbsp Jalapeño pepper, finely diced
  • 1 Tbsp Cilantro, leaves minced
  • 3 Tbsp Lime juice
  • Don Pancho® Blue Corn Chips (79341.22879) to serve.

Directions:

  1. In a large metal bowl, combine Reser’s Diced Mango, diced avocado, red onion, and kosher salt.
  2. Fold in diced jalapeños, cilantro, lime juice, and mango syrup.
  3. Taste for seasoning.
  4. Serve with fried Don Pancho Blue Corn Chips or as a sauce for grilled chicken or fish.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Tortillas & Mexican

Low Carb Breakfast Burrito

Low Carb Breakfast Burrito

Yield: 8 each breakfast burritos

Ingredients:

  • 20 eggs, whisked
  • ½ cup Butter
  • 2 tsp Kosher salt 
  • ½ tsp Black pepper
  • 1 ½ cups Sharp Cheddar cheese, shredded
  • 3 cups Sweet potatoes, roasted
  • 2 each Red onions, cut in rings and grilled
  • 8 each Don Pancho® 10-inch Carb Control Tortillas (79453.06010)
  • Hot sauce to taste

Directions:

  1. Heat a griddle to 350°F.
  2. In a nonstick pan, heat butter until foaming.
  3. Scramble eggs until just set then add roasted sweet potatoes, grilled red onions, and Cheddar until warmed through.
  4. Season filling with salt and black pepper.
  5. Warm 8 Don Pancho 10-inch Carb Control Tortillas on the griddle and lay them out on a table, dividing the filling evenly between them, towards the bottom third of the tortilla.
  6. Fold in the ends and roll tightly.
  7. Cut in half on the bias and serve with hot sauce.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Tortillas & Mexican

Grilled Chipotle Shrimp Quesadilla

Grilled Chipotle Shrimp Quesadilla

Yield: 6 each quesadillas

Ingredients:

  • 1 ½ lbs 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-inch Red Chipotle Tortillas (79453.22337)

Cauliflower Jalapeño Escabeche

  • 1 Tbsp Kosher salt
  • 3 Tbsp Sugar
  • 2 ½ cups Apple cider vinegar
  • 1 ¾ cups water
  • 1 Red onion, julienned
  • 4 cups Cauliflower, cut into ½-inch 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-inch Red Chipotle Tortilla (79453.22337)
  • 2/3 cup Monterey Jack cheese, shredded
  • ½ cup Red cabbage, salted and squeezed dry
  • 14 each 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 the 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 let 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 a 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.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe
 
In Tortillas & Mexican

Serrano Chicken Tlayuda (Oaxacan Pizza)

Serrano Chicken Tlayuda (Oaxacan Pizza)

Yield: 12 each Tlayudas

Ingredients:

  • 2 cups Refried black beans
  • 1 cup Chicken stock
  • ¼ cup Avocado oil
  • ½ tsp Kosher salt
  • 6 cups Green cabbage, thinly shredded
  • 1 ½ lbs Chihuahua cheese, shredded
  • 4 lbs Chicken thighs, marinated, grilled, and thinly sliced
  • 12 each Don Pancho® 13-inch Whole Wheat Tortillas (79341.02213) 
  • 4 each Serrano chiles, thinly sliced
  • 1 cup Cilantro leaves
  • 12 each Avocados, thinly sliced
  • 6 Radishes, thinly sliced

Directions:

  1. Heat oven and pizza stone to 400°F for 30 minutes.
  2. Mix the beans with chicken stock, avocado oil, and salt and set aside.
  3. Place one Don Pancho Whole Wheat Tortilla onto a pizza peel to build the tlayuda.
  4. Spread ¼ cup of the bean mixture across the tortilla to the edges.
  5. Top with ½ cup shredded cabbage, ½ cup shredded Chihuahua cheese, and 4 oz of grilled and sliced chicken thighs.
  6. Place the tlayuda into the oven onto the stone for 7-9 minutes, until the tortilla has crisped up slightly and the cheese is melted.
  7. Remove the tlayuda onto a serving dish and top with slices of radish, Serrano chiles, cilantro leaves, and ¼ of an avocado sliced.
View All Recipes View Recipe PDF Print Recipe PDF Email Recipe PDF Pin This Recipe