Hola amigos! Welcome back to Tex-Mex at Home. Today, I’m going to walk you through how to make the famous Tres Leches Cake. If you’ve ever had a slice of this soft, spongy cake soaked in three kinds of milk, you know exactly why it’s loved all across Mexico and Latin America. It’s rich but not heavy, sweet without being too much, and it melts in your mouth. Growing up, this cake was always the centerpiece at family gatherings. Birthdays, holidays, or even just a “we felt like having something sweet” kind of day — Tres Leches was always on the table. Some stories say it came from Nicaragua in the early 20th century, when canned milks like condensed and evaporated became popular, making this kind of dessert easier to prepare on a larger scale. But the idea of soaking cakes in liquid has been around much longer, with roots tracing back to Europe and Latin America, where sponge and bread were often soaked in milk, wine, or custard. Wherever it truly began, Tres Leches has become a dessert that feels like home. Now that we have a little bit of history, let’s get started! This recipe serves approximately 5-7 people. Ingredients for our Pastel de Tres Leches / Tres Leches Cake For the cake, you will need: 5 large eggs ⅛ teaspoon salt ½ cup sugar 2 teaspoons vanilla extract 1 cup all-purpose flour 1 tablespoon baking powder For the three-milk (tres leches) mixture, you will need: 1 (14 oz) can sweetened condensed milk 1 (12 oz) can evaporated milk 1 cup whole milk   For the whipped cream frosting, you will need: 2 cups heavy whipping cream ½ cup powdered sugar Instructions for Baking Your Tres Leches Cake   Here’s how to make this delicious cake from scratch. Step 1:  Preheat your oven. If you’re using a convection oven, set it to 375°F and bake for about 20 minutes. For a regular oven, preheat to 350°F and bake for 22–25 minutes. Step 2:  Separate the eggs by placing the yolks into one bowl and the whites into another. Step 3:  Pour the egg whites into the mixer and beat them until soft peaks form. You will know when the whipped eggs are ready when you lift the whisk; the cream will hold its shape, but the tip will curl over gently like a little wave. Step 4:  Once the whipped cream is ready, add the rest of our ingredients. Start by adding the yolks one at a time, then add in the vanilla, and slowly sprinkle in the sugar a little at a time so you don’t deflate the fluffy egg whites we just made. Step 5:  Sift the flour and baking powder together, then gently fold the dry ingredients into the egg mixture until just combined. Don’t overmix it; we want a light, airy batter. Step 6:  Pour the batter into an oven dish. Once the batter is in the dish, do not remove the cake from there. We add everything on top of the cake in the same oven dish.   Step 7: If you're using a convection oven set at 375°F, bake for about 20 minutes. If you're using a regular oven at 350°F, bake for 22–25 minutes. The key is to bake until the cake is golden on top and a toothpick inserted in the middle comes out clean.   Step 8:  When your cake is ready and still warm, poke holes all over it with a skewer or a fork. This allows the milk to soak in throughout the entire cake. When you're finished, set it aside to cool completely.  Step 9:  While the cake is cooling, let’s make our milk mixture. Whisk together the condensed milk, evaporated milk, and whole milk. Step 10: Once the cake has cooled, gently pour the milk mixture evenly over the top until it is all used. Cover and refrigerate overnight. Step 11: Now, prepare the lightly sweetened whipped cream. Whip the heavy cream on medium speed until soft peaks form—that means when you lift the whisk, the cream will hold its shape but the tip will gently curl over like a small wave. Step 12:  Slowly add the powdered sugar and whip until fluffy but not stiff. Spread over the chilled cake. Step 13:  Top with fresh strawberries (or your favorite fruit). Strawberries are traditional, but peaches, pineapple, mango, or even a sprinkle of cinnamon make great toppings. Slice, serve, and enjoy! 🌟 Thanks for stopping by, amigos! If you loved this Tres Leches Cake recipe, share it with a friend and let me know in the comments how yours turned out. 💬 Don’t forget to check out more Tex-Mex at Home recipes for bold, comforting flavors — and swing by the Tex-Mex at Home store for kitchen gear that makes cooking even more fun! 🎉 Frequently Asked Questions   Q: What makes Tres Leches Cake so moist? A: The spongy cake is poked with holes and soaked in three milks: sweetened condensed milk, evaporated milk, and whole milk. This combination gives it that signature melt-in-your-mouth texture.   Q: Can I make Tres Leches Cake ahead of time? A: Yes! Tres Leches actually tastes even better the next day. Refrigerating overnight lets the cake soak up all the milk. Q: How do I keep Tres Leches Cake from getting soggy? A: Make sure to bake the cake fully and let it cool before adding the milk. Pour the milk in slowly, letting it soak in stages. Q: What toppings go best with Tres Leches Cake? A: Strawberries are the classic choice, but peaches, pineapple, mango, or a dusting of cinnamon are all delicious options. Q: What does it mean when whipped cream or egg whites reach “soft peaks”? A: In baking, “soft peaks” means that when you lift the whisk or beater, the mixture will hold its shape but the tip gently curls over, like a little wave. In this Tres Leches Cake recipe, whipping the egg whites to soft peaks helps create that light, spongy texture that soaks up the milk perfectly.   Q: What does “folding in the flour” mean in this recipe? A: Folding is a gentle mixing technique where you use a spatula to carefully combine dry ingredients (like flour and baking powder) into the fluffy egg mixture. Instead of stirring vigorously, you scoop from the bottom and turn the batter over the top. This keeps the batter airy, which is exactly what you want for a Tres Leches Cake — a spongy cake light enough to absorb all that sweet milk.

🕵️ Brief History of Frijoles Charros Frijoles Charros—translated as  Cowboy Beans —originated in the rural areas of northern Mexico, where charros (Mexican horsemen) needed a filling, energy-packed meal after long days on horseback. These charros were the traditional Mexican cowboys, known for their skill, strength, and connection to the land. They combined beans with ingredients they had on hand: meats, garlic, onion, and chiles, simmered all together in one hearty pot.  Charros  are known for their traditional attire—ornate embroidered jackets, wide-brimmed sombreros, and fitted pants—which is the same style worn today by mariachi musicians. The  charro outfit  ( traje de charro ) directly influenced the  mariachi uniform  we recognize today. Mariachi musicians adopted this look in the early 20th century to reflect national pride and the romanticized image of the Mexican cowboy. Vaqueros , on the other hand, were also highly skilled horsemen and cattle workers—integral to the daily operations of ranch life. While charros often competed in events and showcased traditional horsemanship, vaqueros were the hardworking ranch hands. Both contributed richly to the culture and legacy of Mexico’s and Texas’s cowboy traditions. These beans carry the  charro  name proudly. Today, this humble dish is enjoyed throughout Mexico, the United States, and beyond—welcomed into home kitchens and celebrated for its rich flavor, hearty ingredients, and cultural significance. Now that you know the history, let’s get cooking! 🌾 Ingredients (Yields 4–6 Servings) This recipe serves 4 to 6 generous portions. We start by building the flavor from the ground up: first with a simple frijoles de olla, and then with a bold, savory twist of meats, spices, and aromatics. The first step is to make  Frijoles de la Olla —simple beans simmered gently until they're tender and full of flavor. This classic preparation forms the base of many Mexican dishes, including our Frijoles Charros. 🫘 For the Frijoles de la olla: To create a rich, traditional pot of frijoles, you’ll need the following: 2 cups dried pinto beans – rinsed and sorted 6 to 8 cups of water – enough to cover the beans by about 2 inches ½ onion – left whole or halved for flavor 6 whole garlic cloves 2 dry bay leaves 2 teaspoons salt – added once the beans are soft to avoid toughening the beans 🍖 For the Charro Flavor: Once the beans are tender, we build the "charro" part of this dish—layering savory meats and fresh aromatics that bring depth and richness to every spoonful. 3–4 slices of bacon, chopped  3.5 oz chorizo 4 oz ham, diced ½ large onion, finely chopped  2 garlic cloves, finely diced  2–3 Roma tomatoes, diced  2 jalapeños, finely diced – adjust based on your heat preference Handful of fresh cilantro, chopped – optional 🫘 Step-by-Step Instructions for Authentic Frijoles Charros Recipe – Mexican Cowboy Beans with Bacon & Chorizo ✅ Step 1: Soak & Cook the Beans Rinse and soak the pinto beans in 6 to 8 cups of water overnight. The next day, drain and rinse again. Place them in a large pot with the onion, garlic, and bay leaves, then cover with fresh water and bring to a gentle simmer over medium-low heat. Cook for about 1½ hours, checking occasionally to make sure the beans are still covered with water. 👉 If you need to add water, make sure it’s hot—cold water can interrupt the simmer and slow down the cooking process. After 1½ hours, carefully remove the onion, bay leaves, and garlic from the pot—they’ve done their job of flavoring the broth. Now, sprinkle in 2 teaspoons of salt. Reduce the heat to low and let the beans continue to simmer gently while you move on to the next steps to transform them into bold, hearty Frijoles Charros. If you were simply making frijoles de la olla, you’d let them cook for 2 hours to fully develop that classic bean flavor.  🔥 Step 2: Cook the Meats Start by heating a large pot over medium heat. Add the chopped bacon and let it cook slowly, stirring occasionally, until it turns crisp and golden—this should take about 4 to 5 minutes. Once the bacon is ready, add the chorizo. Break down the chorizo to release its rich, spiced oils as it browns and becomes crumbly, which takes another 2 to 3 minutes. Finally, stir in the diced ham and cook for 2 to 3 more minutes, just until it's warmed through and lightly golden. Once all the meats are cooked and fragrant, continue by adding the vegetables directly to the same pot to build the next layer of flavor. 🌿 Step 3: Sauté the Veggies Using the same pot where the meats were cooked, begin building the aromatic base. Add the finely chopped onions and let them cook over medium heat for about 2 to 3 minutes, or until they become soft and translucent. This slow cook helps release their natural sweetness and builds flavor. Next, stir in the finely diced garlic. Let it sauté for about a minute, just enough to become fragrant—be careful not to let it brown. Now, it’s time to add the diced Roma tomatoes and jalapeños. Mix everything well and set the heat to low. Let the mixture cook gently for another 3 to 5 minutes, or until the tomatoes are so soft they begin to break down.  🍲 Step 4: Combine & Simmer Now it's time to bring it all together. Carefully pour your cooked beans—along with their flavorful broth—into the pot with your tomato base. Give everything a gentle stir so the flavors can start to blend. Let the mixture simmer on low heat for about 25 minutes. This slow simmer allows the beans to absorb all the bold flavors from the meats and vegetables. If you're using cilantro , add it in during the final 5 minutes of cooking. This keeps the herb vibrant and fresh without overpowering the dish. And that's it! Before serving, taste and adjust the salt if needed—every pot of beans is a little different, so season to your liking. 🌿 Serving Suggestions Authentic Frijoles Charros Recipe – Mexican Cowboy Beans with Bacon & Chorizo are incredibly versatile. You can serve them piping hot next to carne asada or grilled chicken, spoon them into a warm tortilla for a hearty taco, or enjoy them as a complete meal in a bowl—just grab a spoon and dig in (that’s my personal favorite!).  ❓ Frequently Asked Questions What’s the difference between Frijoles Charros and Frijoles Puercos? Frijoles Charros are brothy beans cooked with meats like bacon, chorizo, and ham, while Frijoles Puercos are refried with lard and have a thicker, creamier consistency. Can I make Frijoles Charros vegetarian? Yes! Skip the meat and sauté extra garlic, tomatoes, onion, and jalapeño with olive oil. Add smoked paprika or chipotle for that deep, smoky flavor. What is the difference between a Charro and a Vaquero? Charros and vaqueros were both traditional horsemen, but they played different roles. Charros often performed in rodeos and special events, wearing formal attire that later inspired the mariachi outfits. Vaqueros worked as everyday ranch hands and were essential to ranch operations. Both are respected figures in Mexico’s and Texas’s cowboy culture. Can I freeze Frijoles Charros? Yes! Let them cool completely, then portion into airtight containers. Freeze for up to 3 months. Reheat on the stove with a splash of water or broth to loosen the texture. What kind of beans are best for Frijoles Charros? Pinto beans are the most traditional, but you can also use bayo, flor de mayo, or even black beans, depending on regional preferences and availability. Are Frijoles Charros spicy? They can be! The jalapeños add mild heat, but you can remove the seeds or reduce the amount for a milder version. For added spice, try adding serrano peppers or more jalapenos. Can I use canned beans instead of dried beans? Yes, to save time, you can use two 15-oz cans of pinto beans (drained and rinsed). However, cooking from dried beans gives a deeper, more authentic flavor. What meat can I substitute in Frijoles Charros? You can swap ham for smoked sausage or even add sliced hot dogs—a surprisingly popular twist in northern Mexico! Traditional variations sometimes include up to five different meats, so don’t be afraid to mix and match based on what you have. For a smoky, rich flavor, try adding brisket or leftover carnitas. This dish is flexible, flavorful, and always forgiving! 📅 Final Thoughts Traditional Frijoles Charros are a Tex-Mex classic with deep roots in traditional Mexican cowboy culture. Also known as Mexican cowboy beans, this dish brings together simple ingredients like pinto beans, bacon, chorizo, and tomatoes into bold, authentic flavor every time. Whether you’re new to cooking beans from scratch or you’ve been doing it for years, this recipe will work for you. 🛒 Grocery List for Authentic Frijoles Charros Recipe – Mexican Cowboy Beans with Bacon & Chorizo (Serves 4–6) Dry Goods & Spices 2 cups dried pinto beans 2 dried bay leaves Salt Produce 1 white onion 8 garlic cloves 2–3 Roma tomatoes 2 jalapeños (add more or switch to serrano peppers for a spicy version) Fresh cilantro (optional) Meat & Protein 3–4 slices bacon 3.5 oz Mexican chorizo (raw) 4 oz ham (thick deli cut or leftovers work great) Pantry/Other Water (for soaking and simmering beans) 📚 Sources Sanborns Restaurante El Heraldo de Chiapas

Refried beans is one of the most iconic side dish in Mexican cooking—and today, we’re Tex-Mexing it up with bacon! In this post, I’ll show you how to make refried beans from scratch, starting with basic frijoles de olla (plain, homestyle beans), and then turning them into creamy, bacon-infused frijoles refritos (refried beans) . Growing up, I remember having them at every family gathering, no matter the occasion. We’d spread them on fresh tortillas in the morning, serve them next to rice in the afternoon, or eat them as a side dish for dinner. It didn’t matter if we were feeding just our household or the whole extended family—there were always beans on the stove, and they always tasted like home. Whether you're searching for the best refried beans recipe , a flavorful Mexican side dish, or want to learn how to cook pinto beans the traditional way—this guide has you covered. How to Make Refried Beans with Bacon (Tex-Mex Style)   Ingredients This recipe serves 4–6 people. For the frijoles de olla (basic homestyle beans cooked until tender), you will need. 2 cups dried pinto beans 6 to 8 cups of water (or enough to cover beans by 2 inches) ½ white onion 6 whole garlic cloves 2 bay leaves 2 teaspoons salt To make the homestyle beans into refried beans , you need: 4 strips of bacon (cut into small pieces) ¼ of a white onion, finely chopped 4 cups of cooked homestyle pinto beans (from above) 1/3 cup of bean broth (reserved from cooking) Queso fresco or shredded Mexican cheese blend, for serving Step 1: Soak & Cook the Beans First, we thoroughly rinse 2 cups of pinto beans and soak them overnight in 6 to 8 cups of water, ensuring there is enough water to cover them by about 2 inches. The next day, drain and rinse the beans again. Add the beans to a pot with the onion, garlic, and bay leaves. Cover with fresh water and bring to a gentle simmer over medium-low heat. Let the beans cook for 2 hours, checking occasionally to ensure they stay covered with water. If you notice the pot needs more water, add hot water to keep the cooking consistent. After 2 hours of cooking, once the beans begin to soften, stir in 2 teaspoons of salt. Let them cook for another 30 minutes or until they are tender but not falling apart. Wondering how to cook pinto beans the traditional way?  This is it—homestyle cooked until tender, simple, slow, and full of flavor. Step 2: Cook the Bacon In a large pan over medium heat, add the chopped bacon. Cook for about 3–5 minutes or until crispy. The fat from the bacon will be used to cook our onions (coming up next) and to flavor our beans. Step 3: Sauté the Onion Add the chopped white onion to the pan and sauté in the bacon fat. Cook until the onion is soft and translucent. This process takes about 2–3 minutes. Step 4: Add the Beans & Broth In the same pan, add 4 cups of cooked pinto beans and 1/3 cup of the bean broth we previously set aside. Stir thoroughly to mix well with the bacon and onion. Let the mixture heat until it starts to bubble. Step 5: Mash Until Creamy Once the beans are bubbling, use a potato masher to mash the beans to your desired texture—smooth and creamy or slightly chunky. If you see that your beans are getting too dry, add a little more broth and continue mashing. Stir everything well and taste for salt. 🍽️ And that’s it! This is how to make frijoles refritos at home with the perfect creamy consistency every time. Serving Suggestions You can serve your refried beans just as they are, make them more traditional with queso fresco—or Tex-Mex them up with a sprinkle of shredded Mexican cheese blend. Personally, I love turning them into a party appetizer! 🥣 Hosting a get-together? This easy refried bean dip is always a crowd-pleaser. I mix about ½ cup of shredded Mexican cheese blend right into the beans while they’re still warm. It melts nicely and transforms the beans into the perfect creamy dip for tortilla chips.   Notes & Tips Don’t skip soaking the beans if you want better texture and faster cooking. Always save some extra bean broth! It helps with mashing and adds a lot of flavor. Use black beans if you prefer a different flavor twist. These refried beans freeze beautifully—make extra and save some for later. Just let them cook before you freeze them. Add shredded cheese for that Tex-Mex refried beans style, or keep it classic and add queso fresco for a more authentic Mexican refried beans flavor. FAQ What’s the best way to cook pinto beans for refried beans? Soaking them overnight and simmering them with onion, garlic, and bay leaves gives the best flavor and texture. Don’t forget to salt them near the end! Can I use canned beans for refried beans? Yes, you can! But cooking them from scratch gives a richer flavor and creamier texture. Are refried beans gluten-free? Yes—this recipe is naturally gluten-free as long as your ingredients (like bacon or cheese) are certified gluten-free. How do I store and reheat refried beans? Store them in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months. Reheat with a little water or broth on the stovetop or microwave. Can I make refried beans without bacon? Absolutely! Use oil instead and skip the bacon. This can be a meatless vegan recipe. Conclusion Now you know how to make delicious homemade refried beans with bacon! Whether you're prepping for taco night, meal prepping, or just craving an authentic side dish, this refried beans recipe is a flavorful, easy go-to. Looking for more authentic Tex-Mex recipes? Check out our blog for homemade rice, street tacos, guacamole, and more. They’re simple, delicious, and inspired by real family traditions.¡Buen provecho, amigos! 🛒 Grocery List for Refried Beans with Bacon Pantry Staples 4 cups cooked pinto beans (or 2 cups dried pinto beans, if cooking from scratch) 1/3 cup bean broth (or water) Salt Bay leaves Produce ½ white onion (for cooking beans) ¼ white onion (for refried beans) 6 garlic cloves Meat 4 strips of bacon Optional Toppings Queso fresco or Shredded Mexican cheese blend

✨ A Comfort Dish That Feels Like Home There’s something about the smell of onions, garlic, and tomatoes sizzling in a pan that takes me straight back to my childhood. It’s the base for so many of our traditional family recipes. Picadillo — or Carne Molida con Papas — was one of those dishes my family made all the time. And for good reason: it’s simple, affordable, and always hits the spot. Now, I make it for my own family, and it’s become a favorite in our home. It’s one of those comforting, no-fuss meals that fills the kitchen with familiar smells — and fills everyone up without any complaints. Whether you grew up eating it or are just discovering it, picadillo is a simple Mexican ground beef recipe made with ingredients you probably already have in your kitchen. 🍅 What Is Mexican Ground Beef (Picadillo)? Picadillo is a classic Mexican dish made with ground beef, diced potatoes, and tomatoes. Some versions include carrots or peas — but today, I’m keeping it simple, just the way I grew up eating it. It’s one of those easy one-pan dinners you can throw together on a busy weeknight and still feel like you made something special. You just keep adding ingredients to the pan — no complicated steps, no fancy tools. It’s full of flavor without being spicy (unless you want it to be — I’ll show you how!). Traditionally, we serve picadillo with rice and/or corn tortillas. No tortillas? A slice of bread to soak up the sauce works just as well! And if you’re ready to take it up a notch, I highly recommend pairing it with our Tex-Mex at Home Rice Seasoning. It brings the flavor of home to your plate. 🛒 Ingredients You’ll Need This recipe makes 4 to 5 servings: 1.5 pounds of ground beef ½ white onion, finely chopped 2 garlic cloves, minced 3 ripe Roma or plum tomatoes, diced 2 small potatoes, cubed (about ½-inch pieces) 1 tablespoon of oil 1 jalapeño (whole for flavor, or diced with seeds for heat) 1 teaspoon of salt ¼ teaspoon of black pepper 1½ cups of beef broth 👩🏽‍🍳 Cooking Instructions 1. Start with the aromatics. Heat the oil in a large pot or pan, setting the heat to medium. Once the oil is hot, add your chopped onion and cook for 2 to 3 minutes until soft and translucent. Then add the garlic and stir for about 30 seconds, just until fragrant. 2. Add the tomatoes. Toss in the diced tomatoes and let them simmer for 3–4 minutes until they break down into a simple, delicious sauce. 3. Cook the ground beef. Add the ground beef, breaking it up with a spoon or spatula. Cook until it’s browned and no longer pink. Season with salt and pepper as it cooks. 4. Add the potatoes and broth. Add the cubed potatoes and the jalapeño. If you want just the flavor, leave the jalapeño whole. For heat, dice it — seeds and veins included. Pour in the beef broth and stir everything to coat the potatoes in all that saucy goodness. 5. Simmer until tender. Lower the heat, cover the pan, and simmer for about 20 minutes. Stir once or twice while cooking. When the potatoes are fork-tender, you’re ready to serve. 🍽️ How to Serve Picadillo Serve picadillo with:- Traditional Mexican rice or Tex-Mex at Home Simply Rice blend- Warm corn tortillas- A side of beans (black, pinto, or refried)- Avocado, queso fresco, or lime- Or enjoy it on its own It also makes an amazing taco or empanada filling if  you happen to have leftovers. (Good luck with that!) 🛍️ Want to Make It Even Easier? I created Tex-Mex at Home  to share the recipes I grew up with — but also to make everyday cooking easier for you. If you want to take the guesswork out of dinner, check out my seasoning blends ! They’re bold, authentic, and made with clean, vegan-friendly ingredients  — so you can feel good about what you’re serving without spending hours in the kitchen. 👉 Visit the shop here ❤️ Let’s Keep Cooking Together If you made this recipe, I’d love to hear how it turned out — leave a comment below and let me know how you served it! For more easy, family-friendly Tex-Mex recipes, be sure to subscribe to my YouTube channel  and follow @TexMexAtHome  on Instagram, TikTok, and Pinterest. ¡Hasta luego, amigos!  🌮🔥

Whether it’s a rainy Tuesday or a packed weeknight with hungry kids staring at you, this recipe gets dinner on the table in under 30 minutes — and no one has to know you threw it together between emails and laundry. 😅 Why You’ll Love This Easy Chicken Fajita Recipe These chicken fajitas are juicy, sizzling, and bursting with bold Tex-Mex flavor. And the best part? You don’t need a grill! Just one skillet, one seasoning packet, and dinner is done. It’s family-approved, easy to make, and perfect for busy weeknights. 🛒 Ingredients This recipe makes enough for four people. Here’s what you’ll need: 1 ½ pounds of chicken breast, cut into strips 1 small onion — sliced into wedges 2 bell peppers — thinly sliced 2 tablespoons of oil, divided 1 packet of Tex-Mex at Home Chicken Fajita Seasoning 🔥 Let’s Cook Heat 1 tablespoon of oil in a skillet over medium-high heat. Add sliced onions and bell peppers. Cook for 3–4 minutes until slightly charred and just soft. Remove and set aside. Add the remaining 1 tablespoon of oil to the pan. Add chicken strips and cook for 6–8 minutes, stirring occasionally. Sprinkle the Tex-Mex at Home Chicken Fajita Seasoning into the pan and stir to coat all the chicken evenly. Return the veggies to the skillet. Stir everything together and cook another 2–3 minutes, until the chicken is cooked through. 🌮 Time to Eat Grab your warm tortillas and load them up with the sizzling fajita mix. Top it off with salsa, guacamole, cheese — whatever your heart desires. And if you're feeling extra, serve with a side of rice made with our Tex-Mex at Home Rice Seasoning for the perfect pairing. 👉  Snag your Chicken Fajita Seasoning from our shop today! 🎥 Watch the Full Video Want to see it step-by-step? Watch the full video on our YouTube channel: https://www.youtube.com/@TexMexatHome 📌 𝐃𝐨𝐧’𝐭 𝐟𝐨𝐫𝐠𝐞𝐭 𝐭𝐨: 👍 Like this video if you’re a fellow guacamole lover 📩 Subscribe for more Tex-Mex goodness 🔔 Hit the bell so you never miss a recipe! #TexMexAtHome #ChickenFajitas #EasyDinnerIdeas #SkilletMeals #TexMexFlavors #FajitaRecipe #WeeknightDinner #QuickTexMex

When I was younger, I spent every summer in Mexico—and let me tell you, the best part (besides being spoiled by my tías and tíos) was the food. Specifically… street tacos and burgers . 🤤   We’d go out almost every night because I  wanted tacos—like clockwork. I’d give my aunt a look, and next thing you know, we were headed to the taco stand down the road. I think they totally wanted them just as much as I did.   The sizzling meat, the smell of the comal, the salsa so fresh—those street tacos were simple, flavorful, and exactly what summer nights should taste like. Fast forward to now—I’m a busy mom with a million things to do, and while I’d love to recreate that taco stand vibe, I don’t always have time to marinate meat for hours or fire up the grill. So, I took the spirit of those tacos and made them weeknight-friendly with our new Tex-Mex at Home Beef Fajita Seasoning , done the easy way and full of flavor. If you like a little kick, we’ve got a spicy version too! 🔥 So, check out our online store ! And remember to subscribe to our YouTube Channel , hit the like button, and tap the notification bell so you never miss a recipe! Ready to make easy street style tacos? Let's get cooking! 🛒 Ingredients Here’s what you’ll need: 2 pounds of diced beef  (I use sirloin, but any tender cut works) 1 tablespoon of oil  (for the skillet) 1 packet of Tex-Mex at Home Beef Fajita Seasoning (available in my online store) Street taco-sized corn tortillas Toppings : My go-tos are chopped white onion, cilantro, salsa , avocado, lime wedges, and shredded cabbage. 👩‍🍳 Step 1: Prepping the Meat When you cut the meat into small cubes—not too big, not too tiny, you want them just the right size so they brown up nicely and soak in all that seasoning without overcooking. You can slice the meat into thin strips if you prefer—both work great. But for street tacos, cubed meat is the way to go. It gives you those little crispy edges in every bite – thinking of this reminds me of the taco stands I used to visit with my aunts and uncles when I stayed with them every summer in Mexico. Set your skillet to medium heat and add one tablespoon of oil. Once it’s hot, add the meat and give it a quick stir. You should hear that sizzle right away—that means it’s searing. 🔥 Let it cook like this for about 3 to 5 minutes. When the meat is mostly seared, we sprinkle in our Tex-Mex at Home Beef Fajita Seasoning, give it a good stir to coat every piece. This seasoning opens with warm, smoky notes of chili and cumin, layered with savory garlic and onion. It’s bold and earthy, full of deep, comforting flavor. As it cooks, it caramelizes beautifully, giving the meat a rich, toasty finish with a subtle citrusy lift. It’s Tex-Mex flavor, perfect for the whole family. Let the meat cook just a little longer—about 2 to 3 more minutes—until it’s done to your liking. Traditionally, street taco meat is cooked until it’s a little crispy, but I like mine tender, so I stop at medium-well. Totally up to you! 🌮 Step 2: Build Your Easy Street Tacos Warm your tortillas on a dry skillet or comal for a few seconds on each side. You want them soft and flexible—not crunchy or stiff. Once they’re warm, go ahead and fill one up with that juicy meat we just cooked. Then pile on your favorite toppings! My favorites are shredded cabbage, avocado, and salsa—but make it your own! You can also add cilantro, diced onion, tomato, or diced jalapeño. What’s your favorite way to build a street taco? Let me know in the comments!

Nothing says Tex-Mex like a sizzling plate of beef fajitas! This dish is packed with flavor, history, and that irresistible charred goodness we all love. Whether you’re making a weeknight dinner or feeding a crowd, these beef fajitas are sure to impress. The History of Fajitas: A Tex-Mex Legend Did you know that fajitas started as rancher food? Back in the 1930s, Texas and Northern Mexican cowboys— known as vaqueros —were often given the tougher cuts of beef, like skirt steak, as part of their pay. But instead of letting these cuts go to waste, they marinated, grilled, and sliced the meat just right, creating what we now know as fajitas . Fast forward a few decades, and fajitas became a restaurant favorite in South Texas, especially in the Rio Grande Valley (RGV) . Today, they’re a staple in Tex-Mex cuisine and are just as delicious whether cooked on a grill or stovetop.   Now, let’s get cooking! Beef Fajita Marinade: The Secret to Tender & Juicy Fajitas   The key to incredible beef fajitas is in the marinade . It not only flavors the meat but also tenderizes it, ensuring every bite is melt-in-your-mouth good.   Ingredients: 2 tablespoons lime juice 2 tablespoons canola oil (or oil of your choice) 2 cloves garlic, minced 1.5 tablespoons chili powder ¼ teaspoon cumin 1 tablespoon salt (or to taste) ¼ teaspoon black pepper a can of beer (optional)   Instructions: 1. In a bowl, whisk together all the marinade ingredients. 2. Place 1 pound of flank steak  (or skirt steak) in a shallow dish or resealable bag. Pour the marinade over the steak, making sure it’s well coated. 3.  Optional tip : If you want extra tenderness, add a can of beer —it works wonders! 4. Let the steak marinate for at least 30 minutes  (but overnight is even better for deeper flavor). How to Cook Beef Fajitas on the Stovetop   Traditionally, fajitas were cooked over an open flame or grill , but don’t worry—you can get that perfect sear right on your stovetop!   Step 1: Heat Up Your Skillet • Get your pan blazing hot  over high heat. • A cast-iron skillet works best for that signature char and sizzle.   Step 2: Sear the Steak • Remove the steak from the marinade, letting any excess drip off. • Place it in the hot skillet and cook for 4-5 minutes per side , depending on thickness. • You want a nice crust on the outside  while keeping the inside juicy and tender.   Step 3: STOP! Rest Before Slicing • Once cooked, let the steak rest for 5-10 minutes  before slicing. • Cutting too soon will let all those delicious juices run out— patience is key! Sautéed Peppers & Onions: The Perfect Pairing   While the steak rests, let’s cook up those classic Tex-Mex fajita veggies !   Ingredients for the Best Beef Fajita Recipe: • 3 bell peppers (sliced) • 1 onion (sliced) • 1 tablespoon oil   Instructions: 1. In the same pan, add a little more oil. 2. Toss in the sliced peppers and onions. 3. Sauté until they’re slightly charred but still crisp —this gives them that smoky, caramelized flavor! How to Slice & Serve Fajitas   Once your steak has rested, it’s time to slice: •  Cut against the grain  to keep the meat tender and easy to chew. • Serve with warm flour tortillas  (try my homemade tortilla recipe on YouTube!) • Pair with rice, beans, guacamole, or your favorite fajita toppings. What’s YOUR Favorite Fajita Topping?   Now it’s your turn! What’s your must-have topping for beef fajitas? Let me know in the comments!   And if you loved this recipe, be sure to check out my Tex-Mex at Home YouTube Channel  for more sizzling recipes. Don’t forget to SUBSCRIBE and hit that bell so you never miss a Tex-Mex classic!    🔥¡Buen provecho! 🔥 #BestBeefFajitaRecipe More Tex-Mex Recipes to Try: • Homemade Flour Tortillas • Easy and Authentic Beef Fajitas

Hola amigos! Let’s talk about something fundamental when it comes to Tex-Mex cooking… El Aguacate   🥑 ( The Avocado) . Whether you're making guacamole, topping off tacos, or just living your best avocado toast life, one thing’s for sure: a bad avocado can ruin the whole vibe.  🥴  Too hard? No flavor. Too soft? Sad and mushy. But don’t worry—I’ve got you covered. Here’s how to pick the perfect avocado every time, without playing the guessing game in the produce aisle. We’re mainly talking Hass avocados, the most common type you'll find in stores. 🌈 1. Check the Color Bright green? It’s not ready yet. Be patient. Dark green to nearly black?  That’s your sweet spot—probably ripe. Super dark, wrinkly, or shriveled?  Likely overripe and headed for guac heaven. 📌  Pro tip: Color alone isn’t enough—always move on to step two… 🤏 2. Give It a Gentle Squeeze Hold the avocado in your whole hand (not just your fingers!) and give it a light squeeze: Rock hard?  Still ripening. Slight give, but not squishy?  That’s your winner—ripe and ready! Very soft or mushy?  Sorry, amigo… that one’s a no-go. This is especially helpful if you're planning to use it today vs. saving it for later. 🍃 3. Check Under the Stem (a.k.a. The Nub) Flick off the tiny stem cap at the top. Green underneath?  Perfectly ripe! Brown underneath?  Overripe, and probably brown or stringy inside. Stem won’t come off?  Still underripe—let it hang out on the counter for a couple more days. ✨ It’s like a little sneak peek inside your avocado without cutting it open. Pretty genius, right? ⏱ 4. Need to Speed Things Up? Got rock-hard avocados but need guac tonight? Here’s how to ripen them faster: Place them in a paper bag with a banana or an apple. Leave it on the counter for 1–2 days. The fruit gives off ethylene gas, which helps soften the avocado naturally. But, if you want to slow things down (like if you bought the perfect avocado but aren't ready yet), store it in the fridge to hit pause on ripening. 🥑 Final Thoughts Once you get the hang of it, picking the right avocado becomes second nature. And when you nail it? The flavor, the texture, the creaminess—it’s a chef’s kiss. 😘 Let me know your favorite avocado trick or if you’ve ever had one go rogue on you (looking perfect on the outside, and a crime scene on the inside 😭). Been there! ¡Hasta luego, and may your avocados always be perfectly ripe! 🌿🔥

Hola amigos! Let’s talk about GUACAMOLE —the creamy, zesty, crowd-pleasing dip that makes tortilla chips disappear. I grew up watching my tías throw this together without ever measuring a thing—just taste, feel, and a little bit of magic. And… That’s how I used to do it, too, until I started getting messages like: “But how much lime?” “How do you pit the avocado without it flying across the room?”  😅 I won’t judge you for any of it—I've been there. That pit is  slippery! 🙈 So, I wrote it all down—tested it over and over (and over) to make sure you  could make the perfect guacamole at home, whether it's your first time or your fiftieth. Want to see how I do it—step by step, molcajete and all? Watch my YouTube video below. Step-by-step instructions for how to make guacamole 🛒 Ingredients You’ll Need: 3 ripe avocados 1 small lime (or more, if you’re a lime-overload person like me) ¼ cup finely chopped red onion 1 small Roma tomato, diced 1 small jalapeño, finely chopped (remove seeds for less heat) ¼ cup chopped cilantro ½ tsp salt (adjust to taste) Optional: a pinch of cumin for that traditional, earthy vibe 🥄 Let’s Get to It: First, slice your avocados in half and remove the pits. Pro tip:  tap the pit gently with your knife, twist, and pop it out… Please don’t go viral for cutting your hand—keep it safe, my friends. Scoop the avocado into a bowl and mash it with a fork. I like mine a little chunky for texture, but if you want it smooth and creamy—keep mashin’! Now, stir in the lime juice, onion, jalapeño, cilantro, and salt. Give it a good mix—then Add the tomato at the end so it stays nice and fresh instead of getting all mushy. It’s time to taste it and adjust anything you like. Does it need more salt? Would you like to add a little more pepper? You adjust to taste and boom—you’ve got perfect guacamole! 🌶 Fun Fact Time! The name “guacamole”  comes from the Nahuatl word āhuacamōlli , which means “avocado sauce.” Avocados are ancient!   They’ve been cultivated in Mexico for over 9,000 years. So, every time you make guacamole, you’re keeping Mexican tradition alive. Guacamole is so ancient that it was served at Aztec feasts! Now, it’s served at game day parties, girls' nights, and Tuesday afternoons when you "accidentally" eat an entire bag of chips. 😉 🥑 Final Tips Use ripe avocados   - they should give just a little when squeezed. Remember to check out my blog for How to Pick the Perfect Avocado. Don’t skip the lime juice —it adds flavor and keeps your guacamole from turning brown. Serve immediately or cover with plastic wrap (press it directly onto the surface) and chill for later. That’s it, amigos! Guacamole doesn’t have to be complicated—it just has to be delicious . Try it out, tag me if you make it, and let me know: Do you like yours chunky or smooth?  🥑 ¡Hasta luego y buen provecho!   🌮🔥

Flour tortillas have always been a staple in my life—soft, warm, and full of comfort. And contrary to popular belief, they’re not the enemy of a healthy diet. When paired with proteins, veggies, and yes—salsa!—they’re part of a balanced, nourishing meal. So with all that love and none of the guilt, I’m excited to share my go-to recipe for homemade flour tortillas. I’m also letting you in on my little secret for making them extra soft—just like my tía used to make. Before we start mixing our ingredients, make sure you have a clean surface; it could be granite or a large square chopping block large enough to roll out tortillas. Ingredients for your best flour tortilla recipe 3 cups of all-purpose flour 1 cup of cold milk (the secret ingredient) Juice of 1 lime 1 teaspoon of baking powder 1 teaspoon of salt ⅓ cup of oil or lard VEGAN VERSION : For vegan flour tortillas, swap the milk with water, eliminate the lime juice and skip Step 1 below. SERVINGS : Depending on how big I roll out my tortillas, I will get about 12 tortillas from this amount of dough. First, we add the juice of 1 lime to the milk and set aside for 5-10 minutes. This will make something like a buttermilk and will make the tortilla soft and tasty. While the milk is resting, we will work on steps 2-3. Then, add the flour, baking powder, and salt into a mixing bowl and mix all the dry ingredients. It can be a quick mix with a fork. Add oil, mixing it into the flour a little bit at a time, making sure it is spread evenly throughout the flour. Add the milk into the mix and knead the dough. Everything should be incorporated into your bowl. Our goal is to have the dough feel soft and silky, not sticky. At this point, we should not add more liquids to our dough. However, if the dough feels too dry , you may add 2-3 tablespoons of regular milk, adding one tablespoon at a time and kneading after adding each tablespoon. If the dough feels too loose , add ½ tablespoon of flour at a time and incorporate it into the dough until it is stretchy and soft but not sticky. You now place the dough on a flat surface and roll the dough into single balls for about 10 minutes. The dough balls should be about 2 inches wide. Let the dough balls rest for 20 minutes in a covered bowl. Lightly flour your dough balls—this keeps them from sticking to the surface or the rolling pin. Sprinkle a bit of flour on your work surface as well. Now, grab your rolling pin—or as I like to call it, my trusty palote —and gently press down on the dough. Roll out your dough evenly, starting from the center and working your way outwards. Turn the dough slightly after each roll to keep the shape round. Don’t worry if it’s not perfect—it’s the homemade charm that makes it special! Keep rolling until you have a thin, even tortilla, about 8 inches wide or whichever size you want. When the dough is stretched thin enough to be slightly transparent, you’re ready to cook them. Let’s get to it! My Homemade Tortilla Cooking Your Flour Tortillas Begin by preheating your griddle or pan somewhere between medium and high heat. The griddle should be very hot because the tortillas need to cook quickly. Once your griddle is hot enough, place your tortilla dough to cook on the hot griddle on one side for about 10 seconds, then flip the tortilla to the other side. I use my fingers, but you may use a spatula… I won’t judge you.  Once it is flipped a first time, wait for the tortilla to blister. Once you see the whole tortilla has blistered, then you flip it one more time. After your second flip, watch closely to ensure this side blisters and puffs up beautifully. If the tortilla isn’t as cooked as you’d like, feel free to flip it again and cook it a little longer to suit your taste. My grandma prefers her tortillas evenly cooked, so she gently presses them down while they’re on the skillet. On the other hand, my tia—the queen of flour tortillas—swears by never pressing the tortilla as it cooks, letting it puff naturally for the softest texture. It’s up to you to decide which method you prefer! And don’t forget the best part: enjoying your warm tortilla with a bit of butter. There’s nothing like the simple, irresistible joy of a fresh, buttery tortilla. Enjoy! 🌮✨ #Bestflourtortillarecipe How to Use a Flour Tortilla Flour tortillas are a delicious staple in many cuisines, especially Mexican and Tex-Mex. Here are some fun and easy ways to enjoy them: 1. Tacos  Warm a tortilla and add your favorite fillings like seasoned meat, beans, rice, cheese, and veggies. Fold the sides in into a tasty, handheld meal. 2. Breakfast Burritos Make a breakfast burrito by scrambling eggs with your favorite ingredients and wrapping them in a tortilla. In short, flour tortillas are incredibly adaptable, making them a must-have in your kitchen. Enjoy experimenting with different dishes and flavors!2. 3. Quesadillas  Place a tortilla in a skillet, sprinkle cheese and any additional fillings on one half, then fold it over. Cook until the cheese melts and the tortilla is golden. Cut into wedges and serve with salsa or guacamole. 3. Tortilla Chips  Cut tortillas into triangles and fry or bake them until crispy. These homemade chips are perfect for dipping in guacamole or salsa. 4. Wraps  Use tortillas to create fresh wraps filled with veggies, lean proteins, and spreads like hummus. They're great for a quick, nutritious meal.

There’s nothing like a fresh, homemade Mexican salsa to bring your tacos, chips, or burritos to life. This jalapeño-based salsa is a classic in my kitchen and one of my family’s favorites. It’s vibrant, full of flavor, and rich in antioxidants—plus, you can easily adjust the heat depending on your spice tolerance. Did you know?  Salsa isn't just delicious—it’s also packed with antioxidants! Ingredients like tomatoes, garlic, jalapeños, and cilantro are rich in vitamins A and C and contain natural compounds that help fight inflammation and support heart health. So yes, your salsa habit is doing your body a favor! Today, I’m sharing my tried-and-true family recipe for this salsa, tested (and tasted!) many times to make sure it’s just right. Whether you like it mild or fiery, this recipe will help you make the perfect batch at home. 📌  Watch the full video here:   https://www.youtube.com/watch?v=06QJXlfpbFo For today’s recipe, you will need: Ingredients 5 Roma or plum tomatoes 4 jalapeños (devein and deseed 2 for medium heat, or leave all intact for full spice) ½ white onion 2 cloves of garlic ¼ cup fresh cilantro 1 teaspoon salt and ½ teaspoon black pepper (adjust to taste) 1 tablespoon oil (optional, for texture) You’ll also need a blender or food processor.   Ready to make it? Grab your ingredients and head to the kitchen—your salsa adventure awaits! Jalapeño Peppers Instructions Step 1: Boil the Ingredients Bring a pot of water to a rolling boil. Add the tomatoes, jalapeños, onion, and garlic. Boil for 2 to 3 minutes, or just until the tomato skins start to burst. This helps soften the vegetables and brings out their natural flavors. Quick Tip: Make sure you have a window open or the vent on—jalapeños (and other spicy peppers) release steam that can pack a punch! Step 2: Blend It Up Once the veggies are cooked, transfer them to a food processor or blender. Add the cilantro, salt, and pepper. Blend until you reach your desired texture—smooth or slightly chunky. Add 1 tablespoon of oil for a velvety consistency. Step 3: Taste and Adjust Always taste your salsa before calling it done. Need more heat? Add another jalapeño or leave more seeds in next time. Too spicy? Add a cooked tomato or more cilantro to mellow it out. Step 4: Serve and Enjoy! Once it tastes just right, pour your salsa into a bowl and serve with tortilla chips, tacos, grilled meats, or even eggs. Store leftovers in an airtight container in the fridge for up to 5 days. Make It Yours This salsa is incredibly versatile. Swap the jalapeños for serranos if you prefer more heat, or add a boiled tomatillo for a tangy twist. The best part? You control the spice level and flavor. Serrano Peppers Final Thoughts Making salsa from scratch is easier than you think—and once you try it, you’ll never go back to store-bought. It’s fresh, flavorful, and full of that authentic Mexican goodness I grew up with. If you try this recipe, let me know how it turned out! And don’t forget to check out my video on YouTube for a step-by-step walkthrough. ——— #MexicanSalsa #JalapenoSalsa #Salsa #TraditionalMexican #HomemadeSalsa #TexMexRecipes #SpicyFood #EasySalsa #TexMexatHome #MexicanFood #FamilyRecipe