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Refried Black Beans

By

Rich, delicious and oh so moreish! These Refried Black Beans are so easy to make and can be added to so many of your favorite Mexican recipes! You have to give these a try!

Refried Black Beans

About this recipe:

Refried black beans are an immensely flavorful dish that can be made using ingredients you'll already have in your pantry! By simply mashing black beans with delicious Mexican spices, you'll have yourself the perfect dip for your homemade tortilla chips or the perfect topping for your tacos and tostadas! You have to give these Refried Black Beans a try!

Ingredients

Ingredients for refried black beans
  • Tinned black beans
  • Lard or olive oil
  • Salt
  • Black pepper
  • Mexican oregano
  • Cumin
  • Cayenne chili pepper
  • Garlic powder
  • Queso Fresco (or any mild, crumbly cheese)

See recipe card for quantities.

Step by step photographs:

melting lard in a pan
  1. Step 1: Over a medium low heat, in a saucepan, melt your lard or heat your olive oil.
spices added to the pan
  1. Step 2: Add the spices to the pan and stir together.
adding beans to the pan
  1. Step 3: Add the black beans and combine with the fat and the spices.
cooking the beans
  1. Step 4: Add a touch of the retained liquid from the beans and allow to cook through and simmer for no longer than 5 minutes. This is just to heat up the beans.
blending the black beans
  1. Step 5: Using a handheld blender or masher, blend/mash/ the refried black beans to your desired consistency. Feel free to add a touch more of the retained liquid.
Refried black bean tacos
  1. Step 6: Top with the cheese then serve as a dip for some tortilla chips or load up some tacos. The options are endless.

Substitutions

  • Cheese - If you can source it, Queso Fresco cheese is an authentic cheese to use. Any mild, crumbly cheese will do however. From making plenty of Mexican recipes using ingredients that can be sourced in the UK, I've found that Wensleydale cheese works great. It crumbles beautifully and can be sprinkled on top of tacos without it melting.
  • Oregano - If you can source Mexican oregano you will end up with a more authentically flavored Refried Black Beans or you can use standard oregano. Mexican oregano has slightly bigger, more jagged leaves and provides a citrusy flavor that normal oregano doesn't provide.

What can I serve these with?

Refried Black Beans can be used as a delicious dip for corn chips or vegetable sticks or used to top so many Mexican recipes. Here are a few ideas:

Variations

  • Dried black beans - If you are using dried black beans, simply soak 1 and ½ cups in 3 inches of water overnight. Then, place in a pot and cover with water. Boil for 1 ½ to 2 hours or pressure cook for 30 minutes. Then follow the steps below to make your Refried Black Beans.
  • Tinned black beans - Tinned blacked beans are usually already cooked so only need to be drained and heated through before blending.

Equipment

To make these Refried Black Beans super silky and smooth I used a hand blender. You can blend the beans in batches using a standing blender instead. Alternatively, you can use a masher and mash them by hand!

Storage

Transfer the Refried Black Beans to an airtight container and place in the fridge. Good for up to 5 days.

Top Tip

Use a hand blender to easily blend large batches of Refried Black Beans.

FAQ

Are refried black beans actually fried twice?

No! Despite what the name suggests, the beans are quickly fried once with the oil and seasonings!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Refried Black Beans:

Recipe

Refried Black Beans

Refried Black Beans

Yield: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Rich, delicious and oh so moreish! These Refried Black Beans are so easy to make and can be added to so many of your favorite Mexican recipes!

Ingredients

  • x2 Tinned black beans
  • 1 tablespoon lard or olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon mexican oregano
  • 1 ½ teaspoons cumin
  • ½ teaspoon cayenne chili pepper
  • 1 teaspoon garlic powder
  • ¼ cup (40g) Queso Fresco (or any mild, crumbly cheese)

Instructions

    1. Over a medium low heat, in a saucepan, melt your lard or heat your olive oil.
    2. Add the cumin, black pepper, Mexican oregano, cayenne chilli powder and garlic powder to the pan and fry until fragrant.
    3. Add the black beans and combine with the fat and the spices.
    4. Add a splash of the retained liquid from the tinned beans and allow to cook through and simmer for no longer than 5 minutes. This is just to heat up the beans.
    5. Using a handheld blender or masher, blend/mash/ the refried black beans to your desired consistency. Feel free to add a touch more of the retained liquid.
    6. Top with the cheese then serve as a dip for some tortilla chips or load up some tacos. The options are endless.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 3mgSodium: 532mgCarbohydrates: 13gFiber: 4gSugar: 1gProtein: 4g
© Joe

Chipotle Mayo

By

Smoky, creamy and a kick of spice! This chipotle mayo is so easy to make and only requires 4 ingredients! Whether you're topping your tacos or using it as a delicious dip, this recipe is for you!

Chipotle mayo served in a dish

Ingredients

Ingredients for chipotle mayo separated into dishes
  • Chipotle chillies in adobo sauce
  • Mayonnaise
  • Salt
  • Lime juice

See recipe card for quantities.

Step by step pictures:

Mayonnaise, chillies, salt and lime juice in a food processor
  1. Step 1: To a food processor, add your chipotle chillies, mayo, lime juice and salt.
Spicy mayonnaise blended together in a food processor
  1. Step 2: Blend together until smooth.
Chipotle mayo served in a bowl
  1. Step 3: Transfer to a bowl.
Tostadas covering in spicy mayonnaise
  1. Step 4: Drizzle on top of your favorite Mexican dishes!

What about the chipotle chillies?

Chipotle chillies in adobo sauce can usually be found at any good Mexican Grocer. However, if you do not have a Mexican Grocer near to you, they can easily be purchased online. This recipe calls for 2 chipotle chillies and a spoonful of the adobo sauce so one 200g can is all you need. I bought my chipotle chillies in adobo sauce from Amazon. Alternatively, Chipotle paste can very easily be sourced in most countries. Use 2 tablespoons of chipotle paste in your mayo to substitute the chillies and adobo sauce.

How spicy is this chipotle mayo?

The beauty of this dip is that the spice of the chipotle chillies is dulled slightly by the cool mayo, leaving a mildly spiced mayonnaise! If you would still like your mayo to be less spicy, simply deseed and devein your chipotle chillies! It's messy but worth it! Alternatively, if you want a spicier chipotle mayo simply add more chipotle chillies and an extra spoonful of the adobo sauce.

What can I serve it with?

Chipotle mayo can be used as a delicious dip for corn chips or vegetable sticks or used to top so many Mexican recipes. Here are a few ideas:

Equipment

To blend the mayo and chipotle chillies I used a food processor, alternatively you could use a blender.

Storage

Transfer to an airtight container or cover your dish tightly with plastic wrap (cling film). Store in the fridge for up to 1 week.

Top Tip

If you're after a slightly milder mayonnaise, simply deseed and devein your chillies!

FAQ

How long does it last in the fridge?

If you've used store bought mayonnaise then it will last up to 1 week in the fridge. If you've made the mayonnaise from scratch then it will last 3-4 days!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Chipotle Mayo:

Recipe

Chipotle mayo served in a bowl

Chipotle Mayo

Yield: 4
Prep Time: 5 minutes
Total Time: 5 minutes

Smoky, creamy and a kick of spice! This chipotle mayo is so easy to make and only requires 4 ingredients!

Ingredients

  • 2 chipotle chillies in adobo sauce
  • ½ cup (120ml) mayonnaise
  • 1 teaspoon salt
  • 1 lime juiced

Instructions

  1. Add your chipotle chillies, mayonnaise, lime juice and salt to a food processor or blender.
  2. Blend until smooth.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 18Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 550mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 1g
© Shannon
Cuisine: Mexican / Category: Mexican Recipes

Tostadas de Tinga

By

Spicy, crispy and packed full of flavor! These Tostadas de Tinga are so simple to make; perfectly crispy corn tortillas topped with Tinga de Pollo, refried black beans and a spicy chipotle mayo. You have to try these!

Tostadas de tinga served with chipotle mayo and queso fresco cheese

About this recipe:

Tostada simply means 'toasted' in Spanish and all tostada recipes require crispy corn tortillas that can either be fried or baked. It's basically one giant tortilla chip! When it comes to the toppings, that's really up to you! This recipe shows you how top your tostadas with Tinga and pairs it with a deliciously spicy chipotle mayo and refried black beans. These tostadas are so versatile and I give you plenty of different variations and combinations of toppings below! Give these Tostadas de Tinga a go!

Ingredients

Ingredients for tostadas de tinga separated into a bowl
  • For the Tinga:
  • Tomatoes
  • Canned chipotle peppers
  • Onion
  • Garlic
  • Tomato puree
  • Chicken Breast
  • Mexican Oregano
  • For the Tostadas:
  • Refried black beans
  • Corn tortillas
  • Queso Fresco cheese (any mild, crumbly cheese)
  • Cilantro (Coriander)
  • White onion diced
  • Chipotle Mayonnaise (optional)

See recipe card for quantities.

Step by step pictures:

Corn tortillas frying in a pan until crispy
  1. Step 1: First, add a splash of oil to a pan and fry your tortillas on a medium-high heat. Fry for about 5 minutes on each side until they have browned slightly and crisped.
Crispy tortillas displayed on a slate
  1. Step 2: Remove your crispy tostada shells and place them on a plate.
Refried black beans spooned onto fried corn tortillas
  1. Step 3: Scoop a generous helping of your refried black beans onto your tostada and spread it around using the back of a spoon.
Tinga added on top of black beans on corn tortillas
  1. Step 4: Add a few tablespoons of your heated tinga de pollo on top.
Queso Fresco cheese and white onion toppings on the corn tortillas
  1. Step 5: Sprinkle with Queso Fresco cheese and some diced white onion.
Tostadas de tinga drizzled with chipotle mayo and sprinkled with coriander
  1. Step 6: Finally, top with your chipotle mayo and a few coriander leaves. Dig in!

What about the chipotle mayo?

I've paired these Tostadas de Tinga with a spicy and tangy chipotle mayo. You can find the full recipe here. Here's the simple version of how to make it:

Ingredients:

  • 2 chipotle chillies
  • ½ cup (120ml) mayonnaise
  • 1 teaspoon salt
  • 1 lime juiced
Ingredients for chipotle mayo in a food processor
  1. Step 1: Add your chipotle chillies, mayo, salt and lime juice to a food processor.
Chipotle mayo in a bowl
  1. Step 2: Blend until smooth.

What about the chipotle chillies?

Chipotle chillies in adobo sauce can usually be found at any good Mexican Grocer. However, if you do not have a Mexican Grocer near to you, they can easily be purchased online. This tinga recipe calls for 3 chipotle chillies and 3 tablespoons of the adobo sauce so one 200g can is all you need. I bought my chipotle chillies in adobo sauce from Amazon. Alternatively, Chipotle paste can very easily be sourced in most countries. Use 5 tablespoons of chipotle paste in your tinga to substitute the chillies and adobo sauce.

How spicy is Tinga De Pollo?

You can find our Tinga de pollo recipe here. Like all the spicy recipes you'll find on this site, it's completely up to you how spicy you want your Tinga De Pollo to be! If you make it as instructed then you will have a medium level of spice, but there are lots of ways to adjust this. To make it less spicy, deseed and devein the chipotle pepper. It's a messy job but well worth it if you're wanting a milder Tinga. If you're using chipotle paste then add 3 tablespoons instead of 5 and add a splash of chicken stock or water to your food processor to thin out the sauce.

Substitutions

  • Tortillas - I used corn tortillas for these tostadas de tinga as they crisp up perfectly, just like a corn tortilla chip. However, if you're finding it hard to source them then you can use flour tortillas. I find that they don't crisp up very well when frying them so I recommend brushing them with oil and baking them at 400F/200C for 5-6 minutes. Make homemade flour tortillas  here.
  • Cheese - If you can source it, Queso Fresco cheese is an authentic cheese to use. Any mild, crumbly cheese will do however. From making plenty of Mexican recipes using ingredients that can be sourced in the UK, I've found that Wensleydale cheese works great. It crumbles beautifully and can be sprinkled on top of tacos without it melting.

Variations

I've paired these Tostadas de Tinga with a spicy chipotle mayo, however there are plenty of toppings you could use. Here are a few ideas:

  • Pico de Gallo - Looking for another fresh salsa? Why not try this Pico de Gallo recipe.
  • Guacamole - Looking for a different topping that still uses up your avocado? Try this homemade Guacamole recipe!

Equipment

All you will need to make your Tinga sauce and Chipotle Mayo is either a food processor or a blender. I prefer to use a food processor as it leaves the sauce with a slightly chunky consistency whereas a blender will make the sauce very smooth. It's all down to your own personal preference! If you are wanting to make your Tinga sauce the truly traditional way then you can use a large pestle and mortar.

Storage

Refrigeration - Separate the tinga from the tostada toppings. Allow your Tinga De Pollo to cool completely. Add to an airtight container and store in the fridge for up to 4 days. To reheat, add to a pan with a splash of chicken stock and heat though.

Freezing - Allow your Tinga De Pollo to cool completely. Add to an airtight container or a freezer bag and store in the freezer for up to 3 months. To reheat, allow to defrost in the fridge completely, add to a pan with a splash of chicken stock and heat though.

Top Tip

Fry your tortillas in a generous amount of oil. You want to shallow fry them to get them as crispy as possible. A true tostada shouldn't fold like a taco!

FAQ

How do I keep the shells crispy?

The key here is to add a layer of refried black beans to the tostadas before adding your ground beef and toppings. It creates the perfect barrier to keep your shells crispy.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Recipe

Tostadas de tinga drizzled with chipotle mayo and sprinkled with coriander

Tostadas de Tinga

Yield: 6
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Spicy, crispy and packed full of flavor! These Tostadas de Tinga are so simple to make; perfectly crispy corn tortillas topped with Tinga de Pollo, refried black beans and a spicy chipotle mayo.

Ingredients

  • 17oz (500g) cooked Tinga de Pollo
  • 6 small corn tortillas
  • 50ml neutral oil
  • 1 cup (250g) refried black beans
  • ⅓ cup (50g) crumbled Queso Fresco cheese
  • ½ cup (120ml) Chipotle Mayo (see notes)
  • Handful fresh coriander

Instructions

    1. First, add a splash of oil to a pan and fry your tortillas on a medium-high heat. Fry for about 5 minutes on each side until they have browned slightly and crisped.
    2. Remove your crispy tostada shells and place them on a plate.
    3. Scoop a generous helping of your refried black beans onto your tostada and spread it around using the back of a spoon.
    4. Add a few tablespoons of your heated Tinga de Pollo on top.
    5. Sprinkle with Queso Fresco cheese and some diced white onion.
    6. Finally, top with your chipotle mayo and a few coriander leaves. Dig in!

Notes

See above for chipotle mayo recipe.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 747Total Fat: 45gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 61mgSodium: 451mgCarbohydrates: 58gFiber: 14gSugar: 4gProtein: 32g
© Shannon
Cuisine: Mexican / Category: Mexican Recipes

Beef Tostada

By

Crispy, fresh and packed full of flavor! These Ground Beef Tostadas are so simple to make and are a great way to use up any left over ingredients you might have. Make your evening meal more interesting and give these a go!

Beef tostadas topped with cheese and green sauce

About this recipe:

Tostada simply means 'toasted' in Spanish and all tostada recipes require crispy corn tortillas that can either be fried or baked. It's basically one giant tortilla chip! When it comes to the toppings, that's really up to you! This recipe shows you how to make a quick chipotle chili beef and pairs it with a deliciously fresh Salsa de Aguacate (Avocado Salsa) and refried black beans. These tostadas are so versatile and I give you plenty of different variations and combinations of toppings below! Give these Beef Tostadas a go!

Ingredients

Ingredients for beef tostadas in bowls
  • For the ground beef:
  • Ground beef
  • Chipotle chillies in adobo sauce (blended)
  • Onion
  • Garlic
  • Cumin
  • Paprika
  • Oregano
  • Salt and pepper
  • For the tostadas:
  • Corn tortillas
  • Neutral oil
  • Refried black beans
  • Queso Fresco (or any mild crumbly cheese)
  • Salsa de aguacate (Avocado salsa)

See recipe card for quantities.

Step by step photographs:

Onions frying in a pan
  1. Step 1: In a pan, on a medium heat, add a splash of oil and fry your onions until translucent.
Beef frying with the onions in the pan
  1. Step 2: Next, add your ground beef and break it up using a spoon. Fry until browned.
Garlic added to the pan
  1. Step 3: When your beef has browned, add your minced garlic and fry for 1 minute.
Blended chipotle chillies in adobo sauce and spices added to the pan
  1. Step 4: Then, add your blended chipotle chillies in adobo sauce and your spices. Give it a good mix and cook for 5 minutes.
Corn tortillas crisping in a pan
  1. Step 5: Meanwhile, add a splash of oil to a pan and fry your tortillas on a medium-high heat. Fry for about 5 minutes on each side until they have browned slightly and crisped.
Black beans added to corn tortillas
  1. Step 6: Next, add a healthy dollop of your refried black beans to your fried tortillas.
Tostadas topped with ground beef
  1. Step 7: Then, add a generous spoonful of your chipotle ground beef.
Finished tostadas topped with wensleydale cheese, coriander and salsa de aguacate
  1. Step 8: Top with Queso Fresco cheese, salsa de aguacate and coriander. Dig in!

What about the Salsa de Aguacate?

Salsa de Aguacate is a fresh and zesty avocado salsa that can be whipped up in no time! Here's the quick recipe below or find the full recipe here.

Ingredients:

  • 1 Avocado
  • ½ Jalapeño
  • 1 clove garlic
  • 1 lime juiced
  • 1 handful coriander
  • ½ teaspoon salt
  • ¼ cup(60ml) water
salsa de aguacate ingredients in a food processor
  1. Step 1: Add avocado, coriander, jalapeño, lime juice, garlic, salt and water to a food processor or blender.
Blended salsa de aguacate in a bowl
  1. Step 2: Blend until smooth.

What about the chipotle chillies?

Chipotle chillies in adobo sauce can usually be found at any good Mexican Grocer. However, if you do not have a Mexican Grocer near to you, they can easily be purchased online. This recipe calls for 2 chipotle chillies and 2 tablespoons of the adobo sauce so one 200g can is all you need. I bought my chipotle chillies in adobo sauce from Amazon. Alternatively, Chipotle paste can very easily be sourced in most countries. Use 4 tablespoons of chipotle paste in your beef tostadas to substitute the chillies and adobo sauce.

How spicy is the chipotle beef?

Like all the spicy recipes you'll find on this site, it's completely up to you how spicy you want your chipotle beef to be! If you make it as instructed below then you will have a medium level of spice, but there are lots of ways to adjust this. To make it less spicy, deseed and devein the chipotle pepper. It's a messy job but well worth it if you're wanting a milder beef!

Substitutions

  • Oregano - If you can source Mexican oregano you will end up with a more authentically flavored Chipotle beef. Mexican oregano has slighlty bigger, more jagged leaves and provides a citrusy flavor that normal oregano doesn't provide.
  • Tortillas - I used corn tortillas for this recipe as they crisp up perfectly, just like a corn tortilla chip. However, if you're finding it hard to source them then you can use flour tortillas. I find that they don't crisp up very well when frying them so I recommend brushing them with oil and baking them at 400F/200C for 5-6 minutes. Make homemade flour tortillas  here.
  • Cheese - If you can source it, Queso Fresco cheese is an authentic cheese to use. Any mild, crumbly cheese will do however. From making plenty of Mexican recipes using ingredients that can be sourced in the UK, I've found that Wensleydale cheese works great. It crumbles beautifully and can be sprinkled on top of tacos without it melting.

Variations

I've paired these beef tostadas with a fresh Salsa de Aguacate , however there are plenty of toppings you could use. Here are a few ideas:

  • Pico de Gallo - Looking for another fresh salsa? Why not try this Pico de Gallo recipe.
  • Guacamole - Looking for a different topping that still uses up your avocado? Try this homemade Guacamole recipe!

Equipment

All you will need to blend your chipotle chillies and adobo sauce is either a food processor or a blender. If you are wanting to make your chipotle sauce the truly traditional way then you can use a pestle and mortar.

Storage

Refrigeration - store the cooked ground beef and the toppings separately. Allow the ground beef to cool completely, transfer to an airtight container and store in the fridge for up to 3 days. To reheat, heat through in a pan with a splash of water.

Freezing - Allow your beef to cool completely, transfer to an airtight container and store in the freezer for up to 3 months. To reheat, defrost in the fridge and heat through in a pan with a splash of water.

Top Tip

Fry your tortillas in a generous amount of oil. You want to shallow fry them to get them as crispy as possible. A true tostada shouldn't fold like a taco!

FAQ

What type of beef should I use?

The best beef to use would be a lean ground beef as it has enough fat to add flavor without being too greasy.

How do I keep the shells crispy?

The key here is to add a layer of refried black beans to the tostadas before adding your ground beef and toppings. It creates the perfect barrier to keep your shells crispy.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Beef Tostadas:

Recipe

Beef tostadas topped with cheese and salsa de aguacate

Beef Tostada

Yield: 6
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Crispy, fresh and packed full of flavor! These Ground Beef Tostadas are so simple to make and are a great way to use up any left over ingredients you might have.

Ingredients

  • For the beef:
  • 17oz (500g) lean ground beef
  • 3 chipotle chillies and 3 tablespoons adobo sauce blended
  • 1 white onion
  • 2 cloves garlic minced
  • ½ tablespoon cumin
  • ½ tablespoon paprika
  • ½ tablespoon oregano
  • 1 teaspoon salt and pepper
  • For the tostadas:
  • 6 small corn tortillas
  • 50ml neutral oil
  • 1 cup (250g) refried black beans
  • ⅓ cup (50g) crumbled Queso Fresco cheese
  • ½ cup (120ml) Salsa de Aguacate (see notes)
  • Handful fresh coriander

Instructions

    1. In a pan, on a medium heat, add a splash of olive oil and fry your onions until translucent.
    2. Next, add your ground beef and break it up using a spoon. Fry for 8-10 minutes until browned.
    3. When your beef has browned, add your minced garlic and fry for 1 minute.
    4. Then, add your blended chipotle chillies in adobo sauce and your spices. Give it a good mix and cook for a further 5 minutes. Add a splash of water if it's looking very dry.
    5. Meanwhile, add a splash of oil to a pan and fry your tortillas on a medium-high heat. Fry for about 5 minutes on each side until they have browned slightly and crisped.
    6. Next, add a healthy dollop of your refried black beans to your fried tortillas. Then, add a generous spoonful of your chipotle ground beef.
    7. Top with Queso Fresco cheese, salsa de aguacate and coriander. Dig in!

Notes

This recipe gives you a simplified version of Salsa de Aguacate above.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 836Total Fat: 48gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 36gCholesterol: 55mgSodium: 843mgCarbohydrates: 76gFiber: 21gSugar: 9gProtein: 33g
© Shannon
Cuisine: Mexican / Category: Mexican Recipes

Salsa de Aguacate

By

Fresh, vibrant and delicious! This Salsa de Aguacate can be used as the perfect dip for your tortilla chips or drizzled all over your favorite tacos! You just have to give this recipe a try!

Salsa de aguacate served in a bowl

About this recipe:

Salsa de Aguacate is a smooth avocado based salsa that can be used for dipping your homemade tortilla chips in or simply drizzling over your favorite tacos! It's fresh, zesty and has a slight kick of spice. I show you how easy it is to make and how to modify it for your own personal taste.

[feast_advanced_jump_to]

Ingredients

Avocado, coriander, garlic, lime juice and coriander separated into bowls.
  • Avocado
  • Jalapeño
  • Garlic
  • Lime juiced
  • Coriander
  • Salt
  • Water

See recipe card for quantities.

Step by step photographs:

Avocado, jalapeños, garlic and lime juice in a blender
  1. Step 1: Add avocado, coriander, jalapeño, lime juice, garlic, salt and water to a food processor or blender.
Salsa de aguacate blended and served in a bowl
  1. Step 2: Blend until smooth.

What can I serve Salsa de Aguacate with?

Salsa de Aguacate can be used straight away as a fresh dip to serve with tortilla chips. It is also a great topping for so many tacos, Steak Tacos, Pork Carnitas, Tacos Al Pastor and Beef Tostadas.

Variations

The beauty of this recipe is that it is so flavorful yet so simple, here are a few ideas for how you could modify it for your own personal taste:

  • Spicy - Increase the spice level by adding a whole Jalapeño instead of just half!
  • Milder - If you're just wanting a fresh avocado salsa that doesn't have a kick of spice then leave out the jalapeño.
  • Garlic - If you're not a fan of raw garlic in your dips, swap it out for one green onion (spring onion).

Equipment

All you will need to make your Salsa de Aguacate is either a food processor or a blender. I prefer to use a blender as it leaves the salsa with a smooth consistency whereas a food processor will make it slightly chunky. It's all down to your own personal preference! If you are wanting to make your Salsa de Aguacate the truly traditional way then you can use a large pestle and mortar.

Storage

Transfer your salsa to a small container, cover in a layer of lime juice and cover with clingfilm. Place in the fridge, good for up to 3 days.

Top Tip

To store your Salsa de Aguacate in the fridge, cover it in a squeeze of lime juice. This will stop the avocado from browning and keep that vibrant green color!

FAQ

Is Salsa de Aguacate the same as guacamole?

No! Although they both have an avocado base, guacamole is slightly chunkier and can include tomatoes and onion!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Salsa de Aguacate:

Recipe

Salsa de aguacate served in a bowl

Salsa de Aguacate

Yield: 4
Prep Time: 5 minutes
Total Time: 5 minutes

Fresh, vibrant and delicious! This Salsa de Aguacate can be used as the perfect dip for your tortilla chips or drizzled all over your favorite tacos! You just have to give this recipe a try!

Ingredients

  • 1 Avocado
  • ½ Jalapeño
  • 1 clove garlic
  • 1 lime juiced
  • 1 handful coriander
  • ½ teaspoon salt
  • ¼ cup(60ml) water

Instructions

    1. Add avocado, coriander, jalapeño, lime juice, garlic, salt and water to a food processor or blender.
    2. Blend until smooth.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 298mgCarbohydrates: 13gFiber: 5gSugar: 2gProtein: 4g
© Shannon
Cuisine: Mexican / Category: Mexican Recipes

Easy Samosa Recipe

By

I think you’re going to love this easy samosa recipe. Perhaps even more than other more complicated recipes for samosas. My personal favourite samosas are Punjabi samosas that are slowly fried in hot but not crazy hot oil for 8 minutes before turning up the heat to high to brown and crisp them. That is really what you are going to get here. In this post, I’m going to show you my little cheat that cuts out the hard work without any loss of deliciousness!

Hand reaching for one of the easy Keema Samosas

About this easy samosa recipe

This was a bit of an experiment after making countless samosas over the years. Instead of purchasing samosa wrappers which aren’t great and are also a bit fussy to fold, I used frozen parathas. The parathas are prepared in a similar way to the pastry you use to make authentic Punjabi samosas so needless to say, the experiment worked!

As I love Punjabi style samosas, I have made pastry for them many times. I posted a couple of recipes for them on my other blog including this beef samosa recipe, if you would like to try making the pastry. When you make this easy samosa recipe, you will cut out all that pastry work and you really won’t notice any difference.

For this recipe, I filled the samosas with my 30 Minute Keema but you could also make them veggie or try any filling you like.

Ingredients

Although this is an easy samosa recipe using beef keema, you would fill these samosas with your filling of choice. You could try a chicken samosa or a vegetarian samosa filling if you like.

Ingredients for the recipe laid out on a countertop.

See recipe card for quantities.

Instructions

Although I have used homemade beef keema for this easy keema samosas recipe, you can use the filling of your choice. If it sounds good, do it. The exact ingredients and link to the keema recipe are in the recipe card at the bottom of the page.

Slicing a frozen paratha in half and dusting it with flour.
  1. Step 1: Let the paratha rounds defrost a little for about 10 minutes. Then take one of the parathas and slice it in half. Dust all of the parathas with a little flour so that they don’t stick when defrosting.
Making the samosa into a pocket and filling with the meat mixture.
  1. Step 2: Pick one of the halves up and bring the two corners together. Press them to seal and the seal the seam with your fingers to form a small pocket. Fill this pocket with a few tablespoons of the keema.
Showing a filled samosa before closing it shut.
  1. Step 3: You can add as much filling as you like. Just be sure there is a little room at the top so that you can press the samosas shut.
Using a fork to seal the samosa shut.
  1. Step 4: Ensure the middle seam of each samosa is tightly pressed together and then close the samosa using a fork to press the end seam together. Repeat with all the remaining parathas and keema.
Adding the samosas to medium hot oil to fry for 8 minutes.
  1. Step 5: Heat a few inches of oil in a pan. You don’t want the oil to be really hot but simply bubbling. Add as many samosas as you can to the bubbling oil and let them cook for about 8 minutes.
The samosas starting to brown in the medium hot oil.
  1. Step 6: As the samosas cook in the medium hot oil, they will begin to brown some. It takes about 8 minutes. Now turn the heat up to high and continue frying for another couple of minutes or until the samosas are turning crispy.
The finished samosas in the hot oil ready to transfer to a paper towel.
  1. Step 7: When the samosas have cooked to your liking, transfer the to a paper towel.
Samosas on a paper towel.
  1. Step 8: Let the excess oil soak into the paper towel for a couple of minutes before serving.
Easy Keema samosas on a serving platter.
  1. Step 9: Serve hot with your favourite hot sauce or dip.

Variations

If you are making this recipe as written, you will be using my 30 minute beef keema recipe. That recipe can be tailored to taste.

  • Spicy - Add more chillies or chilli powder for a bit more kick.
  • Deluxe - Introduce other ingredients such as small cubes of paneer, potatoes or peas. I like mine just with the meat mixture though.
  • Kid friendly - Leave out the spices. The keema will still taste great and everyone can enjoy them.

Equipment

A large pot or high-sided pan: All you need is a pan or pot large enough to hold all the samosas you made. They are all cooked together.

A slotted spoon or spatula: For transferring the cooked samosas to a paper towel to soak up the excess oil.

Storage

You can store any leftover, cooked samosas you have in the fridge for 3 to 4 days. Just be sure to cover them tightly so that they don’t dry out.

You can also freeze leftovers for up to 6 months. Store them in an airtight container or freezer bag and let them defrost for about an hour before reheating.

To reheat: Reheat your samosas in hot oil until heated through or in an air fryer or oven set to 180°C/375°F for about 10 minutes or until heated through.

Top Tip

Double or Triple The Recipe: These samosas are great to have on hand for that last minute curry feast. Freeze those you aren’t serving immediately before frying. Yes, raw on as baking tray until frozen. Then transfer to a freezer bag or airtight container and take them out to fry as needed.

FAQ

Where to you purchase frozen parathas?

You will find frozen parathas and almost every Indian grocer. If you live somewhere where you can’t get them, try using frozen flour tortillas or chapatis.

Is this recipe difficult?

Not at all. Hence the name. You might find the first one or two a bit of a fuss to make but once you get the hang of it, you will find it very easy.

Can you batch cook these samosas?

Yes but I do recommend preparing them all and freezing them raw. You can then simply take them out of the freezer to defrost for about 30 minutes and follow the recipe. I do this all the time.

Can you air fry these samosas instead of frying?

You bet! Spray your air fryer basket with oil and also spray the samosas with oil. Air fry at about 200°C/400°F for about 12 minutes. They won’t be quite the same as the fried version but they will still be awesome!

You will love these easy samosas with any of these curries:

Easy Samosa Recipe

Recipe

Easy Keema samosas on a serving platter.

Easy Samosa Recipe

Yield: 4 to 6
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

This easy samosa recipe is more a process than a recipe. You can fill these samosas samosas with whatever you like. Just be sure to fold and cook them as explained in the recipe and you are in for a real treat!

Ingredients

Instructions

  1. Let the paratha rounds defrost a little for about 10 minutes. Then take one of the parathas and slice it in half. Dust all of the parathas with a little flour so that they don’t stick when defrosting.
  2. Pick one of the halves up and bring the two corners together. Press them to seal and the seal the seam with your fingers to form a small pocket. Fill this pocket with a few tablespoons of the keema.
  3. You can add as much filling as you like. Just be sure there is a little room at the top so that you can press the samosas shut.
  4. Ensure the middle seam of each samosa is tightly pressed together and then close the samosa using a fork to press the end seam together. Repeat with all the remaining parathas and keema.
  5. Heat a few inches of oil in a pan. You don’t want the oil to be really hot but simply bubbling. Add as many samosas as you can to the bubbling oil and let them cook for about 8 minutes. 
  6. As the samosas cook in the medium hot oil, they will begin to brown some. It takes about 8 minutes. Now turn the heat up to high and continue frying for another couple of minutes or until the samosas are turning crispy.
  7. When the samosas have cooked to your liking, transfer the to a paper towel.
  8. Let the excess oil soak into the paper towel for a couple of minutes before serving.Let the paratha rounds defrost a little for about 10 minutes. Then take one of the parathas and slice it in half. Dust all of the parathas with a little flour so that they don’t stick when defrosting.
  9. Pick one of the halves up and bring the two corners together. Press them to seal and the seal the seam with your fingers to form a small pocket. Fill this pocket with a few tablespoons of the keema.
  10. You can add as much filling as you like. Just be sure there is a little room at the top so that you can press the samosas shut.
  11. Ensure the middle seam of each samosa is tightly pressed together and then close the samosa using a fork to press the end seam together. Repeat with all the remaining parathas and keema.
  12. Heat a few inches of oil in a pan. You don’t want the oil to be really hot but simply bubbling. Add as many samosas as you can to the bubbling oil and let them cook for about 8 minutes. 
  13. As the samosas cook in the medium hot oil, they will begin to brown some. It takes about 8 minutes. Now turn the heat up to high and continue frying for another couple of minutes or until the samosas are turning crispy.
  14. When the samosas have cooked to your liking, transfer the to a paper towel.
  15. Let the excess oil soak into the paper towel for a couple of minutes before serving.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 394Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 382mgCarbohydrates: 54gFiber: 9gSugar: 4gProtein: 13g
© Dan
Cuisine: Indian / Category: Indian

Tinga

By

Smoky, spicy and packed full of flavor. This Tinga De Pollo recipe is so simple to make and can be whipped up in less than 30 minutes, and all in one pan! You just have to make this flavor sensation!

Tinga served in a pan topped with coriander

About this Tinga recipe:

The star of the show in this Tinga De Pollo recipe is the chipotle chillies and adobo sauce. The chipotle chillies add a delicious, smoky flavor to your shredded chicken and, combined with the adobo sauce, add a delightful kick of spice. Pair that with ripe tomatoes, onion, garlic and fresh coriander, and you have yourself a rich and comforting dish. Tinga De Pollo is so versatile and can be served on crispy tortillas (tostadas), stuffed into tacos or burritos or simply served with rice. You just have to try this!

Ingredients

Ingredients for tinga
  • Tomatoes (Deseeded)
  • Canned chipotle peppers in adobo sauce
  • Onion
  • Garlic
  • Tomato puree
  • Chicken Breast
  • Mexican Oregano
  • Cumin
  • Chicken stock
  • Lard

See recipe card for quantities.

Step by step photographs:

Chicken browning in a pan
  1. Step 1: In a pan on a medium heat, add a splash of olive oil and brown your chicken breasts.
Chicken stock added to browned chicken
  1. Step 2: Add ¼ cup (60ml) of chicken stock.
Lid covering pan with chicken and chicken stock
  1. Step 3: Cover your pan with a lid and allow to poach for 10-12 minutes.
Chicken shredded in a bowl using forks
  1. Step 4: Once cooked, shred your chicken in a bowl with forks.
Tinga sauce ingredients in a food processor
  1. Step 5: To a food processor, add your tomatoes, canned chipotle peppers and adobo sauce.
Tinga sauce ingredients blended
  1. Step 6: Blend into a smooth tinga sauce.
Onions and garlic sautéing in a pan
  1. Step 7: In a pan on a medium heat, melt your lard or add olive oil and fry your onions until translucent. Add your garlic and fry for another minute.
Spices and tomato puree added to the pan
  1. Step 8: Add your cumin, oregano and tomato puree and fry for 1 minute.
Tinga sauce added to the onions and spices
  1. Step 9: Next, add your blended tinga sauce.
Chicken stock added to the pan
  1. Step 10: Mix well and add a splash of chicken stock to loosen the sauce slightly.
Shredded chicken added to the tinga sauce
  1. Step 11: Then, add your shredded chicken to the sauce and mix well. Simmer for 5-10 minutes to allow the flavors to marry together.
Tinga with shredded chicken mixed and topped with coriander
  1. Step 12: Dig in!

What about the chipotle chillies?

Chipotle chillies in adobo sauce can usually be found at any good Mexican Grocer. However, if you do not have a Mexican Grocer near to you, they can easily be purchased online. This recipe calls for 3 chipotle chillies and 3 tablespoons of the adobo sauce so one 200g can is all you need. I bought my chipotle chillies in adobo sauce from Amazon. Alternatively, Chipotle paste can very easily be sourced in most countries. Use 5 tablespoons of chipotle paste in your tinga to substitute the chillies and adobo sauce.

How spicy is Tinga De Pollo?

Like all the spicy recipes you'll find on this site, it's completely up to you how spicy you want your Tinga De Pollo to be! If you make it as instructed below then you will have a medium level of spice, but there are lots of ways to adjust this. To make it less spicy, deseed and devein the chipotle pepper. It's a messy job but well worth it if you're wanting a milder Tinga. If you're using chipotle paste then add 3 tablespoons instead of 5 and add a splash of chicken stock or water to your food processor to thin out the sauce.

Variations

If you follow the recipe as above you will end up with a traditional Tinga De Pollo, however there are other variations you might want to give a go. Here are some ideas:

  • Tinga De Pollo - I show you how to poach and shred your own chicken breasts in this recipe however you could use chicken thigh. Alternatively, for ease, you could use left over roast chicken or even buy rotisserie chicken from the grocery store then shred it.
  • Tinga De Puerco - Not feeling like having chicken tonight? Use 2-3 cups of shredded slow-cooked pork shoulder to create a Tinga De Puerco (Smoky Chipotle Pork).

What can I serve this Tinga De Pollo with?

Equipment

All you will need to make your Tinga sauce is either a food processor or a blender. I prefer to use a food processor as it leaves the sauce with a slightly chunky consistency whereas a blender will make the sauce very smooth. It's all down to your own personal preference! If you are wanting to make your Tinga sauce the truly traditional way then you can use a large pestle and mortar.

Storage

Refrigeration - Allow your Tinga De Pollo to cool completely. Add to an airtight container and store in the fridge for up to 4 days. To reheat, add to a pan with a splash of chicken stock and heat though.

Freezing - Allow your Tinga De Pollo to cool completely. Add to an airtight container or a freezer bag and store in the freezer for up to 3 months. To reheat, allow to defrost in the fridge completely, add to a pan with a splash of chicken stock and heat though.

Top Tip

Adding tomato puree might seem like a useless step since the blended sauce is packed full of tomatoes. However, frying your tomato puree will caramelize it slightly and add an extra depth of flavor to your tinga! Don't skip this step!

FAQ

Is Tinga spicy?

It has a smoky heat from chipotle peppers, but the spice level can be adjusted. Use fewer chipotles or scrape out the seeds to make it milder.

What kind of chicken is best to use?

I use chicken breast for this recipe as it's easy to shred, however chicken thigh will add slightly more flavor to your tinga. For ease you could even shred a rotisserie chicken.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Tinga:

Recipe

Tinga served in a pan topped with coriander

Tinga De Pollo

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Smoky, spicy and packed full of flavor. This Tinga De Pollo recipe is so simple to make and can be whipped up in 30 minutes, and all in one pan!

Ingredients

  • 4 medium tomatoes deseeded
  • 3 canned chipotle peppers
  • 3 tablespoons adobo sauce
  • 1 white onion
  • 2 Garlic cloves minced
  • 1 teaspoon tomato puree
  • 3 large chicken Breasts
  • 1 teaspoon Oregano
  • 1 teaspoon cumin
  • 1 cup (250ml) Chicken stock
  • 1 teaspoon lard or olive oil

Instructions

    1. In a pan on a medium heat, add a splash of olive oil and brown your chicken breasts. Add ¼ cup (60ml) of chicken stock. Cover your pan with a lid and allow to poach for 10-12 minutes. Once cooked, shred your chicken in a bowl with forks.
    2. To a food processor, add your tomatoes, canned chipotle peppers and adobo sauce. Blend into a smooth tinga sauce.
    3. In a pan on a medium heat, melt your lard or add olive oil and fry your onions until translucent. Add your garlic and fry for another minute.
    4. Add your cumin, oregano and tomato puree and fry for 1 minute.
    5. Next, add your blended tinga sauce. Mix well and add a splash of chicken stock to loosen the sauce slightly.
    6. Then, add your shredded chicken to the sauce and mix well. Simmer for 5-10 minutes to allow the flavours to marry together.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 80mgSodium: 299mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 31g
© Shannon
Cuisine: Mexican / Category: Mexican Recipes

Salsa Verde

By

Bright, zesty and a kick of spice! This Salsa Verde recipe is so unbelievably fresh and vibrant. Whether you're after the perfect dip for your tortilla chips or a sauce to top your tacos, this recipe is for you!

Salsa Verde served in a bowl with tortilla chips

About this recipe:

Salsa Verde (green sauce) can be found in many different cuisines from around the world, this is my take on the Mexican version. This sauce gets its vibrant green color from tomatillos, heaps of cilantro (coriander) and jalapeños, also providing a burst of freshness. It's the perfect dip for your tortilla chips or add it to the top of your tacos! Here is some taco inspiration you could pair this Salsa Verde with: Steak Tacos, Pork Carnitas and Tacos Al Pastor.

Ingredients

Ingredients for salsa verde
  • Tinned tomatillos
  • Jalapeno pepper
  • White Onion
  • Garlic
  • Cilantro (Coriander)
  • Lime juice
  • Salt

See recipe card for quantities.

Step by step photographs:

Tomatillo, garlic, onion, jalapenos and coriander in a food processor
  1. Step 1: Add your drained tomatillos, garlic, onion, jalapeños, cilantro (coriander), salt and lime juice to a food processor.
Sauce ingredients blended in a food processor
  1. Step 2: Blend to your desired consistency.
Salsa Verde served in a bowl with tortilla chips
  1. Step 3: Add to your serving bowl.
Tortilla chip dipped in Verdes
  1. Step 4: Dip and enjoy!

What about the tomatillos?

This recipe calls for tinned tomatillos as you cannot easily source fresh tomatillos in the UK. They can be bought online on a lot of different retailers, including Amazon. The ease with tinned tomatillos is that they are already cooked so can be blended straight away. If you're lucky enough to be able to source fresh tomatillos then I would definitely use them over tinned to get the freshest Salsa Verde possible! Simply remove the husks and the stems, add them to a baking tray and roast in the oven for 15-20 minutes at 400F/200C. Then, add them to your blender with the other ingredients as instructed above.

How can I use Salsa Verde?

Salsa Verde can be used straight away as a fresh dip to serve with tortilla chips. It is also a great topping for so many tacos, Steak Tacos, Pork Carnitas and Tacos Al Pastor. It is the main ingredient for Enchiladas Verdes, pulled chicken wrapped in tortillas, smothered in the Salsa Verde sauce and baked to perfection! This Salsa Verde recipe makes the exact amount you need for this Enchiladas Verdes recipe. You have to give these a go!

Substitutions

For the freshest, zestiest Salsa Verde possible I suggest trying to source the ingredients listed above, however there are a few substitutions you could make if you're struggling:

  • Jalapeños - If you're finding it tricky to source fresh Jalapenos, you can use pickled jalapenos. I suggest using 6 - 12 slices of pickled Jalapenos depending on the spice level you want, you can always add more if its not as spicy as you'd like!
  • Garlic - If you're using your Salsa Verde as a dip or a topping on your tacos and aren't a fan of raw garlic in your food, then why not use a whole spring onion instead?

Equipment

All you will need to make your Salsa Verde is either a food processor or a blender. I prefer to use a food processor as it leaves the salsa with a slightly chunky consistency whereas a blender will make the sauce very smooth. It's all down to your own personal preference! If you are wanting to make your Salsa Verde the truly traditional way then you can use a large pestle and mortar.

Storage

Transfer your left over Salsa Verde to an airtight container and store in the fridge for up to 5 days.

Top Tip

If you have the time and have been able to source fresh jalapeños and tomatillos, then roasting them in the oven before blending will add an extra depth of flavour to your Salsa Verde. Roast at 400F/200C for around 15-20 minutes or until you see a slight char on the skin.

FAQ

How spicy is Salsa Verde?

As spicy as you want it to be! You can adjust the spice level by adding half the amount of chillies or deseeding your jalapeños.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Salsa Verde:

Recipe

Salsa Verde served in a bowl with tortilla chips

Salsa Verde

Yield: 4
Prep Time: 5 minutes

Bright, zesty and a kick of spice! This Salsa Verde recipe is so unbelievably fresh and vibrant. Perfect for dipping tortilla chips or topping on your tacos!

Ingredients

  • 1 can (28oz or 794g) tinned tomatillos
  • 2 Jalapeños
  • ½ white onion
  • 3 cloves garlic
  • Handful of cilantro (cariander)
  • Half a lime juiced
  • 1 teaspoon of salt

Instructions

    1. Add your drained tomatillos, garlic, onion, jalapeños, cilantro (coriander), salt and lime juice to a food processor.
    2. Blend to your desired consistency.
    3. Add to a serving bowl and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 17Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 536mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g
© Shannon
Cuisine: Mexican / Category: Mexican

Marry Me Chicken Orzo

By

Creamy, flavorful and oh so tasty! Marry Me Chicken Orzo is the ultimate comfort meal that is packed with Tuscan flavors. A super filling one pot recipe, its soon to become a favorite dish in your household!

Finished plate of marry me chicken orzo

What is Marry Me Chicken?

Marry Me Chicken is a delicious and creamy chicken dish and can be a low calorie meal choice. This recipe can be tailored to your own taste preferences and a super easy dish to serve up for your loved ones. This recipe is so tasty that it might even prompt a marriage proposal. Marry me chicken is both simple to make and irresistibly delicious. You can find our classic Marry me Chicken recipe here.

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Ingredients

Ingredients for marry me chicken orzo
  • Chicken breast
  • Orzo
  • Paprika
  • Oregano
  • Garlic powder
  • Salt and pepper
  • Shallot
  • Garlic
  • Sundried tomatoes
  • Chicken stock
  • Spinach
  • Cream
  • Parmesan

See recipe card for quantities.

Step by step photographs:

Chicken browning in a pan
  1. Step 1: Butterfly and coat your chicken with the paprika, garlic powder, oregano, salt and pepper. To a pan, add a splash of olive oil and brown your chicken on both sides on a medium/high heat.
Shallot and garlic frying in the pan
  1. Step 2: When browned, remove the chicken and keep to one side for later. Add your shallots and garlic and fry until softened.
Sundried tomatoes added to the pan and fried
  1. Step 3: Next, add your chopped sundried tomatoes and fry for a minute.
Orzo rice added to the pan
  1. Step 4: Then, add your orzo to the pan.
Stock added to the pan
  1. Step 5: Add your chicken stock and mix well.
Chicken returned to the pan
  1. Step 6: Return your chicken to the pan.
Lid covering pan
  1. Step 7: Reduce the heat to medium, cover with a lid and cook for 10 minutes or as instructed on the orzo packet. Check on it occasionally and stir to stop it from sticking to the bottom.
Spinach added to the pan
  1. Step 8: Remove the lid and the chicken, add your spinach and mix well. The heat from the orzo will wilt the spinach.
Cream added to marry me chicken orzo
  1. Step 9: Next, add your cream.
Parmesan topped chicken orzo
  1. Step 10: Add your parmesan and season with salt and pepper to taste.
Chicken added back to orzo
  1. Step 9: Plate up your orzo and top with your sliced chicken breast.
Plated up marry me chicken orzo topped with parsley
  1. Step 10: Garnish with chopped parsley and parmesan. Dig in!

Is this a one-pot recipe?

Yes! As you can see in the step by step photographs above, you can cook every part of this dish in just one pot! It's a super easy, timesaving meal that saves on the washing up too! The trick is to brown your chicken then remove it and only add it back to the pan once the stock is added. This way you will get a beautiful color on your chicken but most of the cooking will happen in the stock, ensuring it's succulent, juicy and tender.

Do I have to use Orzo?

Not necessarily! This Tuscan Chicken recipe shows you how to make a version of Marry Me Chicken that can be served with rice or mashed potatoes. You can also use the left overs to make a Marry Me Chicken Pasta! Its such a versatile and easy recipe!

Substitutions

There are so many ways to make this recipe your own while still complimenting the delicious flavors of your Marry Me Chicken Orzo, here are some ideas:

  • Vegetables - use up any vegetables you have left over in your fridge and add mushroom, eggplant, zucchini or asparagus for an extra bite.
  • Chicken thigh- adding chicken thigh instead of breast will add an extra depth of flavor to the dish.
  • Greek yoghurt - substitute heavy cream for Greek yoghurt to maintain the Marry Me Chicken Orzo's creamy texture with a healthier alternative.
  • Cheese - for a sharper flavor, try swapping your parmesan for Pecorino Romano or, for a creamier sauce, try mozzarella.

Variations

We have plenty of ideas of how to adapt this recipe to suit your own taste, here are a few:

  • Spicy - For those spice lovers, why not add some chopped fresh chili to your Marry Me Chicken Orzo when you add your shallot and garlic or add half a tablespoon of chili flakes when adding your sundried tomatoes. Alternatively, add half a teaspoon of cayenne pepper to your chicken spices.
  • Dairy free - To get that creamy marry me chicken texture without having to add whole cream you can use coconut milk as an alternative.

Storage

Cool it down: Before storing, allow the Marry Me Chicken Orzo to cool down to room temperature.

Store in an airtight container: Once cooled, transfer the Orzo and chicken into an airtight container. This helps preserve the flavor and prevents the dish from drying out.

Refrigerate: Store the container in the fridge. Marry me chicken orzo can be safely stored in the fridge for 3-4 days. It can last in the freezer for up to 3 months.

Reheating: Reheat individual portions in a microwave-safe dish for 2-3 minutes, stirring halfway through. Reheat gently on the stove over low heat, adding a little extra cream or broth if the sauce has thickened too much.

Top Tip

When you put the lid on your orzo to cook it for 10 minutes, make sure to keep coming back to check on it. It might need a quick stir every few minutes to make sure it doesn't stick to the bottom!

FAQ

What kind of chicken should I use?

Boneless, skinless chicken breasts or thighs both work well. Thighs stay more tender and juicy, while breasts are leaner. Both work well and its purely down to your own preference as to which you use!

What is Orzo?

Orzo is a type of pasta shaped like a large grain of rice. Despite looking like rice, it’s made from semolina flour, just like other pasta.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Marry me chicken orzo:

Recipe

Finished plate of marry me chicken orzo

Marry Me Chicken Orzo

Yield: 4
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Creamy, flavorful and oh so tasty! Marry Me Chicken Orzo is the ultimate comfort meal that is packed with Tuscan flavors. A super filling one pot recipe, its soon to become a favorite dish in your household!

Ingredients

  • 2 Chicken breast butterflied
  • 1 ½ Cups (250g) Orzo
  • ½ tablespoon Paprika
  • ½ tablespoon Oregano
  • ½ tablespoon Garlic powder
  • 1 Teaspoon Salt and pepper
  • 3 Shallots finely chopped
  • 3 Garlic cloves minced
  • 1 Cup (150g) Sundried tomatoes
  • 3 Cups (650ml) Chicken stock
  • 3 Cups (100g) Spinach
  • ⅔ Cups (150 ml) heavy cream
  • ½ Cup (50g) Parmesan

Instructions

    1. Butterfly your chicken breasts and add them to a bowl. Coat your chicken with the paprika, garlic powder, oregano, salt and pepper. Mix well to ensure all the chicken is evenly coated.
    2. To a pan, add a splash of olive oil and brown your chicken on both sides on a medium/high heat.
    3. When browned, remove the chicken and keep to one side for later.
    4. Add your shallots and garlic and fry until softened. Next, add your chopped sundried tomatoes and fry for a minute. Then, add your orzo to the pan.
    5. Add your chicken stock and mix well. Return your chicken to the pan. Reduce the heat to medium, cover with a lid and cook for 10 minutes or as instructed on the orzo packet.
    6. Check on it occasionally and stir to stop sticking to the bottom.
    7. Remove the lid and the chicken, add your spinach and mix well. The heat from the orzo will wilt the spinach.
    8. Next, add your cream and parmesan. Mix well to combine.
    9. Plate up your orzo and top with your sliced chicken breast. Garnish with chopped parsley and parmesan.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 221Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 62mgSodium: 605mgCarbohydrates: 16gFiber: 2gSugar: 6gProtein: 25g
© Joe
Cuisine: Italian / Category: One pot

Smash Burger Tacos

By

Cheesy, crispy and full of flavor! You'll never crave a simple cheeseburger again after indulging in these incredible Smash burger Tacos. A fun twist on a family favorite meal, you just have to give these a go!

Cheeseburger tacos topped with big mac sauce

About this recipe:

You might have seen these Smash burger tacos all over your social media, they've taken the world by storm and when you make them you'll see why. They are so simple to make and can be whipped up in less than 20 minutes! Whether you're after a fun and flavorful recipe to impress your family with or looking for a way to use up left over burger ingredients, this is the recipe for you!

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Ingredients

Ingredients for cheeseburger tacos
  • Ground beef
  • Soft tacos
  • Shredded lettuce
  • Pickles
  • Sliced burger cheese
  • Diced white onion
  • Garlic powder
  • Salt and pepper
  • Sesame seeds
  • Big Mac Sauce

See recipe card for quantities.

Step by step photographs:

Seasoning and minced beef in a bowl
  1. Step 1: Add your minced beef, salt, pepper and garlic powder into a bowl and mix well.
Mince beef ball on a soft tortilla
  1. Step 2: Split your beef into 6 equal balls. Place one minced beef ball in the centre of your soft taco.
Minced beef spread out thinly
  1. Step 3: Use your fingers to press down the minced beef until you have a thin layer covering the taco.
Smash burger tacos frying beef side down in a pan
  1. Step 4: Add a splash of oil to a pan and, on a medium heat, fry your tacos meat side down. Allow to fry for about 5 minutes until the meat has browned slightly.
Smash burger tacos browned and flipped in a pan
  1. Step 5: Use a spatula to carefully flip your tacos. Cook the other side for a further 3 minutes.
Cheese added to patties
  1. Step 6: Next, add a slice of cheese to the middle of your taco.
Lid covering cheese to allow melting
  1. Step 7: Cover with a lid and allow the cheese to melt.
Smash burger tacos topped with pickles
  1. Step 8: Remove your tacos from the pan and top with your sliced pickles.
Tacos topped with lettuce and sesame seeds
  1. Step 9: Add your shredded lettuce and diced onions.
Smash burger tacos covered in burger sauce and onion
  1. Step 10: Finally, smother with a generous helping of your big mac sauce and sprinkle with sesame seeds.

What about the Big Mac Sauce?

These smash burger tacos are topped with delicious Big Mac Sauce and you can find the recipe here, Big Mac Sauce. Dan developed this recipe years ago and worked hard to find the perfect balance of flavors that go into creating the classic McDonalds condiment. No burger or smash burger taco is complete without it!

Substitutions

The beauty of this recipe is just how simple the ingredients are, most of them you'll have laying around in your pantry and fridge ready to be used up. I have a few suggestions for some substitutions you can make to suit your own tastes and dietary requirements:

  • Gluten free - Simply use gluten free tortillas to create the perfect gluten free smash burger tacos.
  • Cheese - I used classic sliced American cheese for these smash burger tacos, however there are plenty of melty cheeses that will compliment them perfectly. Monterey Jack or Pepper Jack cheese will add a slight spicy kick. Sliced cheddar will add a sharp, tangy kick to your tacos.
  • Onions - Level up your smash burger tacos by substituting the diced onion for these Caramelized onions or Bacon Onion Jam.

Variations

The best sauce to use for these smash burger tacos is undoubtedly Big Mac Sauce. However, here are a few other condiment ideas to compliment your tacos:

  • Spicy Big Mac Sauce - follow this Big Mac Sauce recipe but add a tablespoon of siracha or your favorite hot sauce to add a spicy kick!
  • Garlic mayo - add two minced garlic cloves to your favorite brand of mayo or simply go for store bought!
  • Pink sauce - Lets not complicate things, simply mix equal portions of ketchup and mustard together to create a gorgeous sauce for your smash burger tacos.

Equipment

Use a spatula to carefully flip your smash burger tacos over. If you have pressed your meat firmly into your tortilla then it should stay intact, however you need to be careful when flipping them over.

Storage

  • Working ahead of time - you can prepare your smash burger tacos as instructed and then refrigerate them before cooking. Simply add to an airtight container and keep in the fridge for 24 hours.
  • Refrigerating and freezing - Once cooked, remove any toppings and transfer to an airtight container and refrigerate for up to 3 days. To return the crisp, fry in a touch of olive oil for 4 minutes or until heated through. To freeze, add to an airtight container and freeze for up to 1 month. To reheat, defrost in the fridge overnight and fry for 4 minutes or until heated through.

Top Tip

The star of the show with these smash burger tacos is the Bic Mac Sauce. Find the recipe here and slather it all over your tacos!

FAQ

What kind of meat works best?

Lean or regular ground beef (10–15% fat) works best for flavour and moisture. You can also use ground turkey, chicken, or veggie mince for alternatives.

What kind of cheese is best?

American cheese slices, cheddar, Monterey Jack or even pepper jack work well. Choose something that melts easily!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Cheeseburger Tacos:

Recipe

Cheeseburger tacos topped with big mac sauce

Smash burger Tacos

Yield: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

Cheesy, crispy and full of flavor! You'll never crave a simple cheeseburger again after indulging in these incredible Smash burger Tacos.

Ingredients

  • 9 oz (250g) ground beef
  • 6 Soft tacos
  • 1 cup (35g) shredded lettuce
  • 6 Pickles sliced
  • 6 slices American cheese
  • ¼ (38g) cup diced white onion
  • 1 tablespoon garlic powder
  • 1 teaspoon salt and pepper
  • 1 tablespoon sesame seeds
  • ½ cup (120ml) Big Mac Sauce

Instructions

    1. Add your minced beef, salt, pepper and garlic powder into a bowl and mix well.
    2. Split your beef into 6 equal balls. Place one minced beef ball in the centre of your soft taco. Use your fingers to press down the minced beef until you have a thin layer covering the taco.
    3. Add a splash of oil to a pan and, on a medium heat, fry your tacos meat side down. Allow to fry for about 5 minutes until the meat has browned slightly.
    4. Use a spatula to carefully flip your tacos. Cook the other side for a further 3 minutes.
    5. Next, add a slice of cheese to the middle of your taco. Cover with a lid and allow the cheese to melt.
    6. Remove your tacos from the pan and top with your sliced pickles.
    7. Add your shredded lettuce and diced onions.
    8. Finally, smother with a generous helping of your Big Mac Sauce and sprinkle with sesame seeds.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 317Total Fat: 19gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 76mgSodium: 699mgCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 24g
© Joe
Cuisine: British/American/European / Category: Burger Recipes