Beef Taquitos
Beef Taquitos
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These sound really good, I have not had taquitos in 30 years. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Beef Taquitos
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These sound really good, I have not had taquitos in 30 years. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Servings Prep Time
12 taquitos 20 minutes
Cook Time
5 minutes
Ingredients
To Serve, as desired
Servings: taquitos
Instructions
  1. In a large non stick pan, cook the ground beef and break up with a spatula as you cook, when no longer pink, drain the fat then add the onion and garlic and cook until the onion is soft.
  2. Add the cumin, chilies, and tomato sauce to the pan and mix in, simmer on low heat for 5 minutes, stirring often. Remove from heat and set aside.
  3. In a large, flat pan, cast iron would be perfect, heat a little oil and warm each tortilla for a minute or two on each side, this makes them very soft so you can roll them.
  4. Lay a tortilla on your work surface and add some beef filling at about the point mid way between the edge and the center, make a line of filling across the tortilla.
  5. Roll the tortilla tightly, goal is a nice cigar sized taquito. Repeat this for each tortilla.
  6. Heat about 1/3 inch of oil in pan, when the oil is hot, quickly fry the taquitos to brown them, light golden color is the goal, about 1 minute each.
  7. Serve with dipping sauces as you desire, salsa, sour cream, and guacamole would be great choices.
Recipe Notes

Low cost.

Shortcuts: Tomato Sauce, Salsa, Sour Cream.

Provided courtesy of good friend, Jerry Juliana.
United States.

Pork Chop Santa Fe
Pork Chop Santa Fe
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Sounds delicious, a must cook for me. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Pork Chop Santa Fe
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Sounds delicious, a must cook for me. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. In large heavy skillet, heat oil over medium high heat. Brown chops quickly, about 2 minutes per side. Lower heat and add remaining ingredients. Cover and simmer 8 minutes, until internal temperature is 71 C / 160 F, followed by a 3 minute rest time.
  2. Serve with sides of your choice.
Recipe Notes

Pork loin will cost about 125 Baht/kilo. I don't think for 4 thick slices would be a kilo, but just using that number, for 4 servings this is about 92 cents per serving. I have only seen pork chops in specialty chops and they are pricey. Going with just a loin that you cut yourself, money saver.

Shortcut: Salsa.

Provided courtesy of good friend, Stephen Connell.
United States.

Easy Mexicali Pork Chops
Easy Mexicali Pork Chops
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These sounds very good and a really simple rub that can be from a packet or homemade. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Easy Mexicali Pork Chops
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These sounds very good and a really simple rub that can be from a packet or homemade. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Rub pork chops on both sides with the taco seasoning mix. Heat a non stick skillet over medium high heat. Brush skillet with the oil. When the pan is hot, add pork chops and cook for about 7-8 minutes, turning once, until internal temperature is 71 C / 160 F, followed by a 3 minute rest time.
  2. Top with salsa if desired and sides of your choice, or thinly slice and serve in flour tortillas with tomato, lettuce, and salsa.
Recipe Notes

Pork loin will cost about 125 Baht/kilo. I don't think for 4 thick slices would be a kilo, but just using that number, for 4 servings this is about 92 cents per serving. I have only seen pork chops in specialty chops and they are pricey. Going with just a loin that you cut yourself, money saver.

Shortcuts: Taco Seasoning Mix, Salsa.

Provided courtesy of good friend, Stephen Connell.
United States.

Sheet Pan Shrimp Fajitas
Sheet Pan Shrimp Fajitas
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Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Sheet Pan Shrimp Fajitas
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Sounds good, shrimp and peppers together is a good combination. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
15 minutes
Ingredients
Main Ingredients
For Serving
Optional Items as Desired
Servings: servings
Instructions
  1. Preheat oven to 230 C, and prepare a large rimmed baking sheet with a drizzle of olive oil.
  2. In a large mixing bowl, combine all the Main Ingredients until vegetables and shrimp are evenly coated.
  3. Evenly disperse the seasoned shrimp and vegetable mixture on the prepared sheet tray and bake for about 10 minutes.
  4. Turn up the heat to broil, and cook for another 5 minutes or so until the shrimp is pink and firm and the vegetables begin to get a nice char.
  5. Toast the tortillas over an open flame until charred on the edges, and serve everything on the sheet tray. Serve with desired optional toppings.
Recipe Notes

Go with medium white shrimp for 1bout 150 Baht/750 grams. For 8 servings, this is about 60 cents per serving.

Shortcuts: Salsa, Sour Cream.

Provided courtesy of good friend, Stephen Connell.
United States.

Mexican Corn
Mexican Corn
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Sounds like a perfect side for any Mexican dishes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8 minutes
Mexican Corn
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Sounds like a perfect side for any Mexican dishes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Instructions
  1. Fresh corn would be the best to use, but canned (drained) or even frozen corn can be used. For fresh corn, I would boil that first then cut from the cobs.
  2. Melt the butter in a large skillet over medium high heat. Add the corn, red bell pepper, zucchini, green onions and jalapeño and cook until the vegetables are tender, about 7 minutes. Mix in the salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.
Recipe Notes

Low cost.

Shortcut: Salsa.

Used in Recipe Listed on this Site:
Mexican Tortilla Casserole.

Adapted from an internet recipe.

Slow Cooker Chicken Chili II
Slow Cooker Chicken Chili II
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Sounds good, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
6 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
6 hours
Slow Cooker Chicken Chili II
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Sounds good, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
6 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. For the beans, you can cook yourself the day before, or you can use canned beans that are rinsed and drained before use.
  2. Combine beans, salsa, tomato sauce, and chili powder in slow cooker. Top with chicken, onions, and corn. Do not stir. Cover and cook on Low setting for 6 to 8 hours or on High setting for 4 to 5 hours. Stir and serve topped with cheese if desired.
Recipe Notes

Chicken will cost about 60 Baht/750 grams. The cheese if used will cost about 90 Baht. For 8 servings, this is about 55 cents per serving if you prepare the beans from dry beans. If using canned beans, this is about 98 cents per serving.

Shortcuts: Salsa, Tomato Sauce.

Provided courtesy of good friend, Stephen Connell.
United States.

Fish Tacos
Fish Tacos
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Rating: 5
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For the best Fish Tacos I have ever had, that would be San Diego, California, many many years ago, at the Mexican owned and operated places. This recipe is spot on for a good tasting fish taco. I made these last night, 7 June 2017 and two thumbs up from my wife as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Fish Tacos
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Rating: 5
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For the best Fish Tacos I have ever had, that would be San Diego, California, many many years ago, at the Mexican owned and operated places. This recipe is spot on for a good tasting fish taco. I made these last night, 7 June 2017 and two thumbs up from my wife as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 15 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick skillet with the butter and a splash of olive oil, cook the fillets over medium heat until cooked through and flakes easily with a fork. Season with garlic salt to taste, remove from the skillet and place on paper towels to drain.
  2. In a separate non stick skillet on low heat with no oil or butter, heat the tortillas on each side for a minute or so, this just to make them more pliable to fold. Once they are warmed, place a piece of fish on one side of each tortilla.
  3. Top the fish with a spoon or two of salsa, sour cream, shredded cabbage, and cheese.
  4. Fold the other side over and enjoy.
Recipe Notes

The fish is low cost, the high cost would be the store bought tortillas (imported as well) (I really need to find a recipe to make these), for now I will say fair cost per serving.

Variant: 1. Add a dash or two of hot sauce to the taco, or even a squeeze of fresh lime.

Shortcut: Fast and Simple Fresh Salsa II, Sour Cream.

Adapted from an internet recipe.

Pork Tacos
Pork Tacos
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I found this recipe as originally stated as roast in the oven with the meat stacked on a skewer and called for achiote paste, which I am not going to find nor do I think I can make that here. I am going to write this as a slow cooker recipe as well.
Servings Prep Time
6-10 servings 24 hours
Cook Time
6-10 hours
Servings Prep Time
6-10 servings 24 hours
Cook Time
6-10 hours
Pork Tacos
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I found this recipe as originally stated as roast in the oven with the meat stacked on a skewer and called for achiote paste, which I am not going to find nor do I think I can make that here. I am going to write this as a slow cooker recipe as well.
Servings Prep Time
6-10 servings 24 hours
Cook Time
6-10 hours
Servings Prep Time
6-10 servings 24 hours
Cook Time
6-10 hours
Ingredients
For the Marinade
To Prepare
Servings: servings
Instructions
  1. Place the cubed pork in a large bowl, mix together the marinade ingredients and pour over and mix into the meat. Refrigerate for 2-24 hours.
  2. After marinating, place the pork in your slow cooker and cook for 6-10 hours on Low setting, remove and drain the meat, place a few spoons of meat on a tortilla, top with some onion, cilantro, and salsa, fold and enjoy!
Recipe Notes

The pork would cost about 100 Baht/kilo, so 150 Baht for that. The tortillas, flour, import from the states (actually good quality) will run 240 Baht/pack of 10. For 10 servings, this is about $1.15 per serving, not bad for visiting friends and family.

Shortcut: Salsa.

Adapted from an internet recipe.

Bacon-Wrapped Steak Breakfast Burrito
Bacon-Wrapped Steak Breakfast Burrito
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This, sounds really good! I miss the breakfast burritos in San Diego, and when a good friend posted this, this is a must try. This is modified from the original recipe slightly to make smaller burritos. No serving size stated yet until I make this. For the ingredients, I will use a shortcut for the salsa, for the tortillas, I will be using 8" size, and for the scrambled eggs I will use fresh made hash browns not frozen. The ingredients as listed can make several burritos. Links to the shortcuts are listed in the Recipe Notes section.
Bacon-Wrapped Steak Breakfast Burrito
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This, sounds really good! I miss the breakfast burritos in San Diego, and when a good friend posted this, this is a must try. This is modified from the original recipe slightly to make smaller burritos. No serving size stated yet until I make this. For the ingredients, I will use a shortcut for the salsa, for the tortillas, I will be using 8" size, and for the scrambled eggs I will use fresh made hash browns not frozen. The ingredients as listed can make several burritos. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. Season the steak with salt, pepper, and garlic powder to your liking, grill or pan fry the steak to about medium done, about 3-4 minutes per side, let rest for 5 minutes then slice thinly into strips. Set aside.
  2. Meanwhile, add the hash browns to a large skillet, cast iron would be perfect that has been heated with the butter and cook until browned. Then add the eggs and scramble them up in the hash browns, then add the cheese and mix this together. Set aside.
  3. To assemble heat up a tortilla in a large skillet, then lay the tortilla on a flat surface, add some scrambled egg mixture, then some salsa, then some steak, fold the tortilla tightly, closing the ends as well. Then take 2 pieces of bacon and wrap over each end of the burrito. Then lay down 6-8 pieces of bacon, overlapping slightly and roll the burrito up in bacon, rolling should cover the ends of bacon covering the ends of the burrito. Repeat this for as many tortillas and filling you have.
  4. Heat a medium sized skillet, non stick would be good, with a splash of olive oil and place burritos in the pan, bacon seam side down, turn the burritos as needed to get a crispy bacon on all sides. Serve. Top with guacamole, sour cream, fried egg, up to you.
Recipe Notes

No pricing until I can make these, for now I will say high cost but will revise the pricing once made.

Shortcuts: Salsa, Hash Browns.

Inspired by Michael Walsh.
United States.

Cream Cheese Chicken Enchiladas
Cream Cheese Chicken Enchiladas
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Sounds really nice, several shortcuts to make here as well for cost savings. The store bought tortillas is pricey so this is not a low cost meal. Link to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Cream Cheese Chicken Enchiladas
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Sounds really nice, several shortcuts to make here as well for cost savings. The store bought tortillas is pricey so this is not a low cost meal. Link to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 160 C and get out a baking dish, a 9x13 should work ok. Get out 2 mixing bowls.
  2. First mixing bowl, combine the cream cheese and sour cream (or yogurt) then mix in 1/2 cup of the salsa and stir in 1/2 cup of each shredded cheese (if using just Cheddar, then stir in 1 cup) and set aside. Second bowl, mix together the chicken, corn, chili power, cumin salt and pepper to your liking, and half of the spring onion. Add the chicken mixture to the cheeses mixture, there, you just made the filling for the enchiladas.
  3. In the baking dish, add 1/2 cup of your salsa and spread that around to coat the bottom. Now take a tortilla and place about 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas. Pour and spread the remaining salsa over the top of the enchiladas and sprinkle on the remaining cheese.
  4. Bake for 20-25 minutes until bubbly and the cheese is starting to brown. Remove from oven and let rest 5 minutes. Sprinkle on the remaining spring onion and serve. Some good beans on the side would be a great addition.
Recipe Notes

Ground beef will run about 100 Baht/500 grams. For 4 servings, this is about 74 cents per serving.

Shortcuts: Salsa, Sour Cream.

Adapted from an internet recipe.