Butter Tex-Mex Rice This Tex-Mex butter veggie rice is colorful, comforting, and easy to make at home. Made with simple ingredients like rice, butter, bell peppers, and green onions, this recipe is perfect for weeknight dinners or as a side dish for your favorite Tex-Mex meals. If you’re looking for an easy, flavorful rice recipe that’s fluffy and delicious , this one delivers every time. Inspired by border-style cooking and my Tía Adriana’s  veggie rice recipe, this buttery rice is beginner-friendly, full of flavor, and very adjustable. For simplicity, I only used one bell pepper in this recipe. But, I like to add more bell peppers in different colors—just not green—since green bell peppers tend to take longer to cook and can throw off the overall cooking time. This recipe makes enough for about 4 people Ingredients 1 cup rice 2 tablespoons of butter 1 red bell pepper, diced 3 green onions (scallions), chopped 1½ teaspoons salt 2 cups water   Step 1: Cook the Vegetables Set the heat to medium and melt the butter in a pan. Add the diced red bell pepper and green onions. Sauté for 8–10 minutes until the vegetables are soft and fragrant. This step builds the foundation of flavor.   Step 2: Toast the rice Add the rice directly into the pan with the vegetables. Stir well so every grain is coated in the butter and vegetable mixture. Toasting the rice helps it absorb flavor and cook evenly. For this recipe, don’t rinse the rice—the bit of the surface starch helps the rice puff up and stay fluffy rather than mushy at the end.   Step 3: Season and cook Pour in the water, add the salt, and give it a good stir. Bring it to a gentle simmer, cover, and let the rice cook over medium-low heat for about 20 minutes.   Step 4: Rest and fluff Turn off the heat, let the rice rest for a few minutes, then fluff it gently with a fork and serve warm.   Notes & Tips Toasting the rice prevents a mushy texture and adds flavor. Avoid lifting the lid while the rice cooks. For extra color, reserve a small amount of green onion for garnish. Frequently Asked Questions How do you make fluffy Tex-Mex rice? Fluffy Tex-Mex rice starts by not rinsing the rice , then toasting it before adding water. Keeping a bit of the surface starch helps the rice puff up and stay fluffy, while toasting the grains helps them absorb flavor and cook evenly. Can I make Tex-Mex rice without butter? Yes, you can use oil—like canola—to toast the rice. I use butter here for the flavor, but here's a more traditional rice recipe if you’d like to try it that way. Why does my rice turn out mushy? Mushy rice is often caused by rinsing the rice, skipping the toasting step, using too much water, or stirring while the rice cooks. To avoid this, follow these simple steps: Don't rinse the rice. Toast the rice in oil or butter to build flavor. Add the water. Cover and let the rice cook undisturbed for about 20 minutes.   What rice works best for Tex-Mex rice? Long-grain white rice is best for Tex-Mex rice because it stays fluffy and cooks evenly.

Mexican Green Spaghetti By: Loida Tamayo — Founder of Tex-Mex at Home Sharing the recipes and kitchen secrets passed down through my family, one dish at a time. Mexican Green Spaghetti, also known as Espagueti Verde , i s one of those dishes that always finds its way onto the table at family gatherings, Sunday lunches, and celebrations throughout Mexico. Creamy, comforting, and easy to make, it’s a recipe that feels right at home in any kitchen. There are many variations of espagueti verde, and this version happens to be one of the simplest. It takes me straight back to my visits to Tía Gloria’s kitchen in Saltillo, México. With just a few simple ingredients and no complicated steps, this dish proves that you don’t need fancy techniques to make something truly delicious. If you’re looking for an authentic Mexican pasta recipe that comes together fast, this one is for you.   Why this recipe works Ready in under 15 minutes Uses simple, easy-to-find ingredients Creamy and mild (not spicy) No cooking the sauce — just blend and toss Perfect for weeknights or family gatherings Yield This recipe makes enough for about 4–5 servings. Ingredients 1 pound spaghetti (usually one box) ½ teaspoon salt 1 fresh poblano pepper, deseeded 14–16 ounces Mexican crema 8 ounces Manchego cheese Prep Notes Use a fresh poblano pepper, not roasted.  This keeps the flavor bright, mild, and creamy rather than smoky. Cook the spaghetti until al dente,  so it holds up well to the creamy poblano sauce. Blend the sauce until completely smooth  for the best texture and even coating. Let the hot pasta do the work.  The heat from the spaghetti warms the sauce, so there’s no need to cook it separately. Step-by-Step Instructions for Cooking Mexican Green Spaghetti   Step 1 — Cook the Spaghetti    Bring a large pot of water to a full boil. Add the salt, give it a quick stir, and add the spaghetti. Cook for 12 minutes , or until al dente. While the pasta cooks, prepare the creamy poblano sauce. Step 2 — Blend the Green Sauce   Add the deseeded poblano pepper, cut into large pieces, along with the Mexican crema and Manchego cheese to a blender. Blend until completely smooth, with no visible pieces remaining. Set the sauce aside.   Step 3 — Combine   Turn off the stove, drain the spaghetti, and return the hot pasta to the pot. Pour the creamy poblano sauce over the spaghetti and toss until everything is evenly coated. How to Serve Mexican green spaghetti is often served as a side dish, but it can just as easily be the star of the plate. It pairs especially well with: Beef milanesa Chicken milanesa Baked chicken This is the kind of dish you’ll see on the table at family gatherings and Sunday lunches — simple, comforting, and always a favorite. How to Store Refrigerator Store any leftovers in an airtight container in the refrigerator for up to 3–4 days . Freezer Freezing is not recommended  once the sauce is mixed with the pasta, as the Mexican crema may separate and affect the texture.   Reheating   Reheat gently on the stovetop or in the microwave until warmed through. If the sauce has thickened, add a small splash of Mexican crema or milk and stir to loosen it back up. Additional Tips If you can’t find Manchego cheese , mozzarella is a great substitute and melts beautifully. For a lighter version, use media crema  instead of full crema. This recipe is kid-friendly  and works well for picky eaters. Serve with a simple salad  to balance the creaminess of the pasta. FAQ — Mexican Green Spaghetti   What is Mexican green spaghetti?   Mexican green spaghetti, also known as espagueti verde , is a creamy pasta dish made with poblano peppers, Mexican crema, and cheese. It’s a popular comfort food served at family gatherings across Mexico.   Is espagueti verde spicy?   No. Fresh poblano peppers are mild, which makes this dish creamy and comforting rather than spicy.   Do I need to roast the poblano pepper?   No. This recipe uses fresh poblano , which gives the sauce a brighter, lighter flavor.   Can I make the sauce ahead of time?   Yes. The sauce can be blended ahead of time and stored in the refrigerator for up to 2 days . Stir well before using.   What to Make Next If you loved this Mexican Green Spaghetti (Espagueti Verde) , here are a few Tex-Mex at Home favorites to try next: ·      Game Day Nachos: https://youtu.be/KQcEMjn2ZyY?si=lQTOFu-Zol-Lc2m2 ·      Chicken Fajitas: https://youtu.be/crY2Eaag3fc?si=4oaO-zmGRNC4nV_0 ·      Mexican Rice: https://youtu.be/E4fiy8SCGtQ?si=0UGHcoDc9SuiOGlb ·      Chilaquiles Rojos: https://youtu.be/aTB-i0XDpz4?si=DnPuMSBzmL-2wJ4e

Tex-Mex Chicken Quesadillas Chicken quesadillas are one of those meals that feel comforting, familiar, and incredibly satisfying — and here’s a fun fact: they’re not traditionally Mexican .   In Mexico, a quesadilla is usually just cheese folded into a corn tortilla . Once you add meat, it becomes something else — like a sincronizada  or a taco pirata . Along la frontera , we use flour tortillas , and that’s where this Tex-Mex version comes from. Cheesy, chicken-filled, and filling!   Yield This recipe makes 8–10 large quesadillas   Ingredients   For the Chicken 3 tablespoons oil 2 teaspoons salt, divided ½ teaspoon ground black pepper Splash of chicken broth ⅓ cup lime juice For the Quesadillas 8-10 Flour tortillas Shredded cheese (Oaxaca, Monterey Jack, or mozzarella Optional Toppings Salsa Aguacate (avocado) Sour cream Pico de gallo Cooking Instructions for Chicken Quesadillas   Step 1: Boil and Shred the Chicken   Bring a pot of water to a boil and add the chicken. Season the water with 1 teaspoon of salt , cover, and let it cook for about 30 minutes , or until the chicken shreds easily with two forks.   This is a great step to meal prep ahead of time . You can cook and shred the chicken earlier in the day — or even the day before — so dinner comes together faster and with less stress. Step 2: Season the Chicken Place the shredded chicken in a bowl and add: 3 tablespoons oil Remaining 1 teaspoon salt Black pepper Lime juice A splash of chicken broth   Add just enough broth to the lime juice to make about ½ cup of liquid total . This keeps the chicken juicy without making the quesadillas soggy. Mix everything well so the chicken is evenly coated. Heat a pan over medium heat and transfer the chicken to the pan. Cook just long enough for the flavors to soak in — no more than 5 minutes . Since the chicken is already cooked, this step is all about building flavor, not cooking it further.   Step 3: Cook the Tortillas   If you’re using pre-cooked tortillas , you can skip this step and save time.   For ready-to-cook tortillas , heat a skillet over medium heat . Once hot, add a tortilla and cook for about 30 seconds , then flip. I use my usual two-flip method  — cooking each side for about 30 seconds and flipping only twice.   You can use your fingers, a spatula, or wooden tongs. Cook all the tortillas first , then move on to assembling the quesadillas. Step 4: Assemble the Quesadillas   Have your tortillas, cheese, and chicken ready.   Find the side of the tortilla that is more cooked and add a generous handful of cheese to that side. Fold the tortilla over and place it on the hot skillet.   Cook for about 30 seconds per side , flipping once, just until the cheese melts and the tortilla turns golden. Keep an eye on it so the tortilla doesn’t burn. Once the quesadilla is ready, place it on a plate and open it. Add the seasoned chicken inside, then finish it with any toppings you like. I love using salsa and aguacate , but sour cream, pico de gallo, or any of your favorite toppings work just as well. They’re perfect on their own or paired with rice and beans. Storing and Reheating Storing Leftovers   If you have any leftovers — which I highly doubt 😉 — wrap the quesadillas in a paper towel and place them in a zipper-top bag or airtight container. They’ll keep in the refrigerator for up to 3 days .   Reheating   Reheat quesadillas in a skillet or pan over medium heat  for the best texture. This helps bring back that crisp tortilla and melty cheese. Try to avoid the microwave if possible — it tends to soften the tortillas and make them soggy. FAQ   Are chicken quesadillas Mexican? No — they’re Tex-Mex. Traditional Mexican quesadillas are typically made with just cheese and served on a corn tortilla.   Can I use pre-cooked tortillas? Yes! They save time and work great! I like cooking my tortillas myself because they taste fresher, but both options work well for this recipe.   Why add lime to the chicken? The lime brightens the flavor and balances the richness of the cheese. Plus, we love lime on the Tex-Mex border — it’s used generously in so many dishes.   Can I meal prep this recipe? Absolutely. The chicken can be boiled and shredded ahead of time. Easy Recipes to Make Next Pico de Gallo Mexican Ground Beef Filling Huevos Ahogados Easy Street Tacos

Pico de Gallo Recipe | Fresh Mexican Chunky Salsa If you love fresh Tex-Mex flavors, this pico de gallo recipe (or chunky Mexican salsa) is a must. It’s the chunky salsa I grew up eating on the Texas–Mexico border — simple ingredients, bold flavor, and ready in just a few minutes.   Where I’m from, pico de gallo was always on the table. It didn’t matter if we were making tacos, carne asada, or just grabbing chips — this fresh salsa showed up every time.   And fun fact: pico de gallo literally means “rooster’s beak.” The name comes from the way everything is chopped into tiny pieces, kind of like how a rooster pecks at its food, plus that spicy little bite that wakes everything up. WHY YOU’LL LOVE THIS RECIPE • Fresh and bright • Ready in minutes • Beginner-friendly • No blender needed Ingredients • 1 tomato • ¼ cup finely diced onion • 1 serrano pepper, chopped • A handful of chopped cilantro • Juice of ½ a lime • ½ teaspoon kosher salt How to Make Pico de Gallo Prepare the tomatoes.  Dice the tomatoes into small, even pieces. If the tomatoes are especially juicy, remove the core or seeds to keep the pico from becoming watery. Transfer to a large bowl. Add the onion.  Stir in the finely diced onion, keeping the pieces about the same size as the tomatoes for balanced flavor in every bite. Prep the pepper.  Finely chop the serrano pepper and add it to the bowl. For less heat, remove the seeds or substitute a jalapeño. Left: Serrano Pepper Right: Jalapeno Pepper Add the aromatics.  Sprinkle in the cilantro. Cilantro is traditionally used in my family recipe, but feel free to adjust it to your taste. Season and finish.  Squeeze in the fresh lime juice, add the salt, and gently mix until everything is well combined. Be careful not to overmix — pico de gallo should stay fresh and chunky. Storage Instructions I doubt you’ll have any leftovers,  but if you do, store the pico de gallo in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh. Freezing is not recommended. Frequently Asked Questions What’s the difference between pico de gallo and salsa? Pico de gallo is fresh and chunky, made with chopped ingredients. Salsa is usually cooked or blended, giving it a smoother texture. Is pico de gallo spicy? It can be, depending on the pepper you use. Serrano peppers are hotter than jalapeños, but you can remove the seeds and veins to keep the heat mild. Can I make pico de gallo ahead of time? Yes, but it’s best enjoyed fresh. If you need to make it ahead, you can prep the ingredients a few hours in advance and mix everything together just before serving for the brightest flavor and texture. Can I make substitutions in pico de gallo? Absolutely. You can use jalapeño instead of serrano for less heat, skip the cilantro if you don’t enjoy it, or adjust the lime and salt to taste. Pico de gallo is flexible and meant to be customized.

Tex-Mex Chicken Tortilla Soup When the weather turns cold, my kitchen always turns to soup — and this one has been a family favorite for years. I started making Chicken Tortilla Soup when my boys were little, mostly as a clever way to sneak in extra vegetables without them noticing. Little did I know it would become my favorite, too.   This recipe is inspired by Sopa Azteca, a traditional Mexican soup that dates back to Indigenous cooking methods and pre-Hispanic roots. What started as a simple maize broth evolved into the comforting, tomato-based soup we know today. My version of sopa Azteca is Tex-Mex, cozy, and full of the border flavors I grew up with. Today, I am sharing it with you. Ingredients - 1 tablespoon oil - 1 onion, sliced - ½ teaspoon red pepper flakes - ½ teaspoon black pepper - 2 tablespoons chicken bouillon - 4 teaspoons salt - 4 garlic cloves, quartered - 6 tomatoes, quartered - 8 cups water - 1½ pounds chicken, cut into bite-size pieces - 2 zucchinis, cubed - 2 ears of corn - 8 corn tortillas (for tortilla strips) Instructions 1. Roast the Corn  I like to start by cooking my corn. Heat a dry skillet over medium–high heat, then place the whole ears of corn directly on the skillet. Let them cook, turning every few minutes, until all sides are lightly charred. The corn will continue roasting while you prepare the rest of the soup. Cook for 12 to 15 minutes total, then transfer the corn to a plate to cool before removing the kernels.   2. Build the Base  In a large pot, heat the oil over medium heat. Add the sliced onions and red pepper flakes, and cook for 2 to 3 minutes, or until the onions begin to soften and take on a light char. I like to cook the red pepper flakes a little longer because the heat helps release their flavor and aroma.   3. Add the Aromatics  Stir in the garlic, black pepper, chili powder, chicken bouillon, and salt. Cook for 1 to 2 minutes, just until the spices are fragrant and the garlic begins to soften. Be careful not to overcook this step — garlic burns easily, and once it burns, it becomes bitter and can give the soup a slightly sour flavor. 4. Add the Tomatoes Add the tomatoes to the pot and cook until they soften and begin to break down, releasing their juices into the base. 5. Add the Water  Now that the vegetables have softened, pour in 4 cups of water and bring the mixture to a gentle simmer. Cook for 4 to 5 minutes to allow the flavors to develop. (I begin with only 4 cups of water at this stage so the hot liquid doesn’t splash while blending.) 6. Blend the Soup Base  Reduce the heat to low. Using an immersion blender, carefully blend the mixture until completely smooth. Be sure to follow the safety instructions for your immersion blender — the blades are powerful, and improper handling can cause serious injury. 7. Add the Remaining Ingredients  Pour in the remaining 4 cups of water. Add the chicken and zucchini, bring the soup back to a boil, then reduce the heat to medium-low. Cover and let it cook for 25 to 30 minutes, or until the chicken is tender and the vegetables are fully cooked. 8. Prepare the Tortilla Strips Spread the cut tortilla strips on a baking sheet, drizzle with a little oil, and toss to coat them lightly. Bake at 350°F for 12 to 15 minutes, or until the strips are crisp and lightly golden. Traditionally, the tortilla strips are fried, but baking them is more convenient—and you can also use an air fryer if you prefer.   9. Finish with the Corn While the tortilla strips bake and the soup continues to simmer, cut the kernels from the roasted ears of corn. Add the kernels to the soup during the last 10 minutes of cooking. If you think this step may take you a bit longer, you can remove the kernels ahead of time before starting the soup.   10. Serve Our soup is ready! Ladle it into bowls and top with crispy tortilla strips, shredded cheese, avocado, cilantro, and a squeeze of lime.   Storage Keep the tortilla strips sep arate so they stay crisp—place them in a zip-top bag until you’re ready to serve. Refrigerator:  Store the soup in an airtight container for 3 to 4 days. Freezer:  Freeze soup (without tortilla strips) up to 3 months. Reheating:  Warm the soup on the stove and add fresh toppings.   FAQs Is Chicken Tortilla Soup healthy? Yes — this recipe is naturally high in protein, filled with vegetables, and lighter than traditional versions because the tortilla strips are baked instead of fried. Can I use rotisserie chicken? Yes — add during the last 10 minutes.   Can I make it ahead? Yes — it tastes even better the next day! Just follow the storing and reheating instructions.   How do I keep tortilla strips crispy? Keep the tortilla strips separate so they stay crisp—place them in a zip-top bag until you’re ready to serve them.

By: Loida Tamayo — Founder of Tex-Mex at Home Sharing the flavors of my Mexican family with people who have yet to experience nuestra comida y cultura. How to Make Gorditas and Sopes Gorditas and sopes are two of the most beloved dishes in Mexican home cooking. They both start with the same masa, but each one brings its own texture and flavor. 👉 You can watch the full video here   For me, the smell of masa cooking on the comal reminds me of my days in Mexico and of making memories with my tía standing next to me, teaching me how to pellizcar the edges of a sope just right. These are the flavors I grew up with, and the traditions I’m now sharing with you.   My goal is to make these dishes approachable for every home cook. Whether you’re brand-new to Mexican cooking or looking to reconnect with familiar flavors, this step-by-step guide will walk you through everything. And if you’re a visual learner, I also filmed a full YouTube tutorial so you can watch each step as it happens — from mixing the masa to shaping, cooking, and serving. Why This Recipe Stands Out ·       One masa, two dishes — save time without sacrificing flavor. ·       Beginner-friendly with clear, simple steps. ·       Authentic textures: soft, pillowy gorditas and crispy-edged sopes. ·       Customizable with your favorite fillings and toppings. ·       Budget-friendly and made with pantry staples. ·       Perfect for meal prep — both freeze beautifully. Serving Amounts This recipe makes about 24 gorditas or 24 sopes, enough to feed around 8 people. You can easily cut the recipe in half for a smaller batch.   Ingredients For the Masa 3 cups instant corn masa ½ teaspoon table salt 3 cups hot water (plus a little extra in case you need it) Oil for frying sopes (amount depends on where you are frying your sopes)   Toppings and Fillings Guiso (ground beef filling) Queso fresco, crumbled Shredded cabbage Green salsa Mexican Cream Prep Notes Hot water helps the masa hydrate faster and makes it softer to work with. Add the first 2 cups of water gradually, then add the third cup slowly since you may not need it all. Step-by-Step Instructions Make the Masa 1.     Combine the dry ingredients. Add 3 cups of instant corn masa and ½ teaspoon of salt to a large mixing bowl, stirring to distribute the salt evenly. 2.     Begin hydrating the masa. Slowly pour in 2 cups of hot water, mixing with your hands until the dough begins to come together. 3.     Adjust with additional water. Add the remaining cup of water a little at a time. You may not need it all — or you may need a touch more. The goal is a well-hydrated dough that is not sticky.   4.      Knead the dough until it becomes soft, smooth, and flexible. It should not crack when shaped. If you see cracks or the dough feels a little dry, add one teaspoon of water at a time and knead until it softens. If you accidentally add too much water, sprinkle in a little dry masa and incorporate it until the dough returns to the right texture. Shape the Gorditas and Sopes 1.     Prepare the plastic. Cut open a small food-storage bag by removing the zipper and slicing down the sides so it opens flat. This will keep the dough from sticking to the tortilla press or plate when shaping the masa. 2.     Portion the dough. Roll a small handful of masa into a smooth ball. If the surface cracks, knead a teaspoon of water into the entire dough (not just the handful) and work it until the texture becomes smooth and hydrated again. 3.     Press the masa. Place the dough ball between the two pieces of plastic and press using a tortilla press or the bottom of a flat plate until you get an even disc. Press to about 1/4 of an inch thick .   Don’t worry about perfection. If the edges aren’t perfectly round, that’s okay. The rustic look is part of the charm. 😉🫣 Cook the Dough 1.     Heat the comal. Preheat a comal or skillet over medium heat until fully hot. 2.     Cook the dough. Place the pressed gordita on the hot comal. Lightly cook the first side — just until the side facing down begins to blister — then flip it.   Allow the second side to cook fully; you’ll see light brown spots forming on the dough. Once you see those spots, flip it one more time to finish cooking the first side. This is when gorditas puff up — but don’t worry, not all of them do — and they taste the same. 3.     Cool briefly, then create the pocket or shape the sope. Remove the cooked masa from the comal and let it cool uncovered for 1–2 minutes . It should still feel warm and flexible—this makes it easier to shape without cracking or burning your fingers. And trust me—give them a minute to cool. I once shaped gorditas that were hotter than I realized and ended up with blisters. That’s when I learned I’m brave… just not heatproof. For GORDITAS, create the pocket. Use a small knife to slice one edge open. Gently scrape out a small amount of masa from inside to make room for the filling. Wipe your knife clean with a napkin or paper towel to remove any remaining masa, making it easier to continue slicing. Creating a Pocket for the Gordita For SOPES, form the rim and fry Working quickly while the masa is still warm, pinch all around the edge  to create the raised border. These little pinches are called pellizcadas , and they form the rim that holds the toppings. Heat your oil to 325°F . Fry each sope for about 1 minute 45 seconds , or until golden and crisp around the edges. Transfer the fried sopes to a paper towel–lined tray  to drain any excess oil. Frying to the Sopes ⭐ How to Fill Your Gorditas Fill each pocket with guiso, queso fresco, salsa, and your favorite toppings. Just remember: for gorditas, keep toppings less juicy,  so they don’t get soggy. (Fresh tomatoes work great on sopes , but not inside gorditas.)   Delicious Filling Ideas for Gorditas: Ground Beef Guiso Gorditas Fill with the guiso from our previous recipe, then top with queso fresco and salsa. Bean & Bacon Gorditas Fill with refried beans from our recipe here , crispy bacon, queso fresco, and salsa.   Delicious Filling Ideas for Sopes: Ground Beef Guiso Sopes Fill with the guiso from our previous recipe, then top with queso fresco and salsa. Shredded Chicken Sopes Fill with shredded chicken, queso fresco, and salsa. How to Store This Recipe Refrigerator Allow the cooked gorditas and sopes to cool completely and uncovered . Once fully cooled, place them in an airtight container and refrigerate for up to 3 days .   How I store shaped sopes in the fridge the night before the party. Freezer For the best results, freeze them after cooking but before frying the sopes .   Here’s how to freeze them: Arrange the cooked pieces in a single layer. Place a sheet of parchment paper between each layer, then stack the next to prevent sticking. Store in a freezer-safe bag or container. They will keep well in the freezer for up to 2 months . Reheating To reheat, place the gorditas or sopes on a comal or skillet over medium heat until warmed through.   For extra crispiness on the sopes air fry at 350°F  on the bake setting for about 2 minutes . Important Notes Do not cover freshly cooked gorditas or sopes while they are still hot; steam will make them soggy. Always let them cool uncovered  before storing. Reheat gently to avoid drying them out Frequently Asked Questions Q: Why didn’t my gorditas puff? A: This is very common and not a problem. As long as they are fully cooked, you can still slice them open and they will hold the filling. Q: Can I make the masa ahead of time? A: Yes — but with a small note.  You can prepare the masa and keep it covered with a damp towel for up to 2–3 hours at room temperature  before shaping. However, I personally prefer making it fresh right before cooking, because the masa tends to dry out as it rests. If that happens, you’ll need to knead (amazar) it again  with a little water to bring back the right texture. Q: Can I air-fry the sopes? A: Yes — you can!  Air-fry the shaped sopes at about 375°F  for a few minutes until the edges turn lightly crisp. BUT I haven’t tested this method yet , so if you try it before I do, please tell me how it goes. The traditional fried sopes (the OGs!) are so delicious that I usually don’t mess with how to cook them. Q: What if my masa keeps cracking when I shape it? A: It likely needs more moisture. Add a small amount of hot water and knead again until smooth. Q: Should I always use hot water for the masa? A: Hot water helps hydrate the masa faster and makes it easier to knead, but room-temperature water can also be used if needed. What to make next from YouTube: Guiso (Ground Beef Filling) Refried Beans Easy Street Tacos

By: Loida Tamayo — Founder of Tex-Mex at Home Sharing the flavors of my Mexican family with people who have yet to experience nuestra comida y cultura. Mexican Ground Beef Filling (El Guiso Recipe for Gorditas, Sopes & Empanadas)   If you’ve ever wondered what gives gorditas, sopes, empanadas, and chiles rellenos their hearty, savory flavor… the answer is simple: el guiso. This recipe is extra special because it comes straight from my tía Adriana — one of the best home cooks I know. She taught me how far simple ingredients can go when you cook with love and patience, and this guiso is the perfect example. This version is healthy, delicious, simple, economical, and incredibly versatile. Once you make it, you’ll want to use it in everything. There are many ways to make a guiso, but this one is my favorite because it’s mild, balanced, and doesn’t overpower the flavor of the gorditas, sopes, or chiles rellenos it fills. It’s been tested (and approved!) by friends and family many times. Why This Guiso Stands Out   By keeping the vegetables simple and avoiding onions, this guiso cooks drier and stays perfectly balanced. This balance of flavor and texture is what makes this guiso so special. Using only carrots and zucchini keeps the flavor mild and prevents excess moisture, which can make gorditas, sopes, and empanadas soggy. A drier guiso gives you the perfect stuffing texture every time. Guiso is also one of the BEST make-ahead fillings. It freezes beautifully and reheats without losing texture. Make a big batch and freeze it for future gordita or sope nights. You’ll find additional notes at the end of the blog on how to store, freeze, and meal-prep this guiso.   This is one of the most economical Mexican recipes — high yield, low cost, and it stretches beautifully for family meals.   Servings This recipe makes enough filling for about 24 gorditas, which serves roughly 8 people. Ingredients   •       1.5 pounds ground beef •       3 large carrots, diced •       1 large zucchini, diced •       1 teaspoon salt Prep Notes Dice the vegetables small and evenly to help them cook at the same rate and keep the guiso easy to spoon into gorditas, sopes, and empanadas. Keep the guiso on the drier side so there’s no extra water or broth. A drier filling holds its shape and won’t make masa-based dishes soggy. Add spice if you like. For a spicier guiso, include a diced chile serrano or jalapeño. You can also swap in other vegetables you have—just avoid ones with high water content like tomatoes or onions. This is a great meal-prep recipe because it freezes beautifully and reheats without losing texture, making it perfect for busy weeknights. How to Make El Guiso (Step-by-Step)   1. Cook the Meat    To begin, heat a large skillet over medium heat and add the ground beef. Break it apart with a spatula as it cooks, and cook for 8 to 10 minutes, or until it’s mostly browned. Note: Drain excess fat if needed. Some ground beef is lean, but some releases more fat as it cooks. Too much leftover fat can make the filling greasy and cause gorditas and sopes to turn soggy.   Break up the meat as you cook it. 2. Add the Vegetables, Cover, and Let It Cook   Once the meat is ready, stir in the diced carrots and zucchini, making sure everything is well combined. Lower the heat to medium-low, cover the pan, and let the mixture cook for 13 to 15 minutes. The vegetables will soften in the natural juices from the meat — no extra liquid needed. Note: We want this guiso on the drier side, not soupy. Adding water or broth would create too much moisture, and that extra liquid can make masa-based dishes like gorditas, sopes, and empanadas fall apart or turn soggy. A drier guiso holds its shape, spoons easily, and stays tucked neatly inside whatever dish you’re filling.   3. Check the Carrots and Add the Salt   The zucchini softens quickly, but the carrots take the longest to cook. To check for doneness, poke a piece of carrot with a skewer or toothpick — if it slides in easily and the carrot feels soft enough to eat, it’s ready. If it still feels firm, cover the pan again and cook for a few more minutes, then check again. Once the vegetables are fully cooked, add 1 teaspoon of salt and mix well to evenly distribute the seasoning. NOTE: Keep It Dry   A good guiso should be moist but never wet. Avoid adding water, broth, tomato sauce, or vegetables that release too much liquid, as any extra moisture can make your filling soggy and cause masa-based dishes to fall apart. How to Use This Guiso  This guiso is incredibly versatile, which is one of the reasons it’s such a staple in Mexican kitchens. Once the guiso is done, you can use it to fill gorditas, sopes, empanadas, and chiles rellenos, or spoon it into burritos and quesadillas for quick meals. It also works beautifully in stuffed vegetables like bell peppers or zucchini boats. And because it freezes so well, it’s an excellent option for meal prep—make a big batch now and enjoy it throughout the week. Chilles Rellenos Recipe Coming Soon!   How to Store this Guiso In the Refrigerator   Guiso stores well, making it perfect for meal prep. In the refrigerator, it will keep for 3 to 4 days when packed properly. How to Pack It   1.     Let the guiso cool completely. Placing hot food in the refrigerator creates excess moisture and can affect both flavor and texture. 2.     Portion into airtight containers. Shallow glass or BPA-free plastic containers help the guiso chill evenly. 3.     Press the guiso down gently. Removing air pockets helps maintain freshness and prevents condensation. 4.     Seal tightly and refrigerate.   Reheating Instructions   •       Microwave: Heat 30–60 seconds, stir, then warm for another 30 seconds. •       Stovetop: Warm in a small skillet over medium-low heat for 3–4 minutes.   Tip: If the guiso looks a little dry after reheating, add one teaspoon of water at a time — never more. You want the filling moist, not soupy.     ❄️ Freezing Guiso   Guiso freezes beautifully and keeps its texture. For best flavor and quality, use within 2 to 3 months.   How to Pack It for Freezing Option A — Freezer Bags (Best for saving space) Let the guiso cool completely. Spoon portions into quart-size freezer bags. Flatten each bag and press out as much air as possible. Seal and lay flat in the freezer.   Freezing the bags in a thin sheet makes thawing much faster and more even.   Option B  — Airtight Containers (Best for stacking) Use small containers (1–2 cups). Fill the container, leaving ½ inch of space at the top for expansion. Seal tightly. Label with the date so you know when it was frozen.   ⸻   🔥 Reheating Frozen Guiso   Fast Method (Recommended) Run the freezer bag under warm water just until the guiso loosens. Transfer the frozen block to a skillet. Cover and heat over low, stirring occasionally, for 7–10 minutes. Slow Method (If you prefer to thaw) Thaw in the refrigerator overnight. Reheat in a skillet for 3–5 minutes over medium-low heat. Important: Do not refreeze guiso once it has thawed.   Why You Shouldn’t Refreeze Guiso Once It Has Thawed   When guiso thaws, bacteria can start to grow again. If you freeze it a second time and thaw it later, the bacteria can multiply, making the food unsafe. Refreezing also ruins the texture, making the filling watery and mushy. Only thaw what you plan to use.     Additional Tips Freeze in ½-cup portions. This makes the guiso easy to grab and defrost. Each ½-cup portion fills: 1 gordita 1 sope 1 burrito 2 empanadas Portion wisely. Freezing portions in the amounts you actually use makes defrosting faster and reduces waste. Avoid watery texture. Press out as much air as possible before freezing. Extra air leads to condensation and moisture loss. Flat-freeze for better storage. Lay freezer bags flat on a baking sheet for the first hour, then stand them upright like books. This saves freezer space and helps the guiso thaw evenly.     Frequently Asked Questions (FAQs)   ❓ What is guiso in Mexican cooking? Guiso is a classic Mexican ground-beef and vegetable filling used in dishes like gorditas, sopes, empanadas, and chiles rellenos.   ❓ What is guiso made of?   A guiso is typically made with ground beef cooked with vegetables such as carrots and zucchini. Seasonings vary by region and family tradition.   ❓ How do you keep guiso from being watery?   Let it cook in its own natural juices. Avoid adding water, broth, tomato sauce, or vegetables that release excess liquid. A drier guiso holds its shape and won’t make masa-based dishes soggy.   ❓ How long does guiso take to cook?   A guiso takes about 20 to 25 minutes total. The carrots decide when it’s ready — once they’re soft, the rest of the filling is done.   ❓ What dishes can I use guiso in?   Gorditas, sopes, empanadas, chiles rellenos, burritos, quesadillas, stuffed vegetables, and more.   ❓ Can I make guiso ahead of time?   Yes. It stores well in the refrigerator for up to 4 days.   ❓ Can I freeze guiso?   Absolutely — it freezes beautifully for up to 3 months. (Storage guide above.)   ❓ Is this guiso spicy? No, this version is mild and family-friendly. If you prefer a little heat, you can add a diced chile serrano or jalapeño to give it a kick ( que pique ). What to Make Next   If you loved this guiso, here are a few Tex-Mex recipes you’ll enjoy: Mexican Rice   — a classic side that pairs perfectly with any Tex-Mex meal. Mexican Ground Beef  — another comfort dish with bold flavor. Gorditas and Sopes (coming soon!)  — the perfect way to use this guiso.   You can also visit my YouTube channel f or more recipes and step-by-step tutorials. 🌮🔥 (Link in blog or embedded video)   🎥 Watch Next on YouTube ·       How to Make Corn Tortillas ·       Chilaquiles Rojos in Sayulita ·       Mexican Ground Beef

Hola amigos! At every family gathering growing up, there was a pot of Mexican rice and fresh frijoles simmering on the stove. Warm, comforting, and full of flavor. I watched my tías and abuelitas carefully chop tomatoes, onions, and garlic, blending everything by hand to get that perfect balance. It was made with care. When I moved to the Washington, DC area, I found myself craving those flavors—the taste of home. But life moves fast now, and between work, kids, and weeknight chaos, I don’t always have time to make rice from scratch. Sound familiar? Image of traditional Mexican rice with YouTube brand on the right lower corner. That’s why I’m sharing two ways to make Mexican rice: The traditional way (like my family taught me ) A quick Tex-Mex shortcut using my Tex-Mex at Home Rice Seasoning 🙌 Image of Tex-Mex at Home Rice Seasonings Let’s start with the traditional version. 🍅 Traditional Mexican Rice Recipe (From Scratch with Fresh Veggies) This recipe is made with whole tomatoes, garlic, and onion, which are boiled and blended into a homemade base that gives the rice incredible depth of flavor. It takes a little more time, but the result? Totally worth it. Picture of delicious traditional Mexican rice Now, let’s get to the recipe! 🛒 Ingredients 1 cup of long-grain white rice (uncooked and unwashed) 2 ripe Roma tomatoes ½ white onion 2 garlic cloves 1¼ cups of chicken broth (or water for a vegan version) 1 tbsp of neutral oil (like vegetable oil) 1 tsp salt (or to taste) ¼ tsp ground black pepper ½ tsp dried parsley Step 1: Boil the Fresh Veggies for the Rice Base Start by boiling water in a small pot—just enough to fully cover your vegetables. Once the water is boiling, add the fresh tomatoes, ½ onion, and 2 garlic cloves.   Let them cook over medium heat for about 5 to 7 minutes, or until the tomatoes are soft and the skins begin to peel. This step is key to creating a smooth, flavorful sauce—the perfect base for authentic Mexican rice. Unlike salsa, which benefits from texture, this sauce should be silky and blended. Bring a small pot of water to a boil—just enough to cover the veggies. Once boiling, add the tomatoes, onion, and garlic. Boil over medium heat for 5–7 minutes until the tomatoes are soft and the skins begin to peel. We want a silky, smooth sauce here (not chunky like salsa). Step 2: Blend the Sauce Transfer the cooked veggies to a blender and blend until smooth. You should have about 1 cup of sauce. Set it aside—this will be the flavorful base for our rice. Step 3: Toast the Rice Heat 1 tablespoon of oil in a medium pan over medium heat. Add the dry, unwashed rice and toast it for 4–5 minutes, stirring frequently, until golden brown. If it starts to brown too quickly, just lower the heat. Once most of your rice is golden brown, add the blended tomato sauce. Expect a nice sizzle—that’s a good sign! Image of toasted rice with tomato sauce mix steaming Stir to coat the rice evenly and let it cook for 2–3 minutes, stirring continuously to prevent the sauce from sticking to the pan. Step 4: Add the Liquid & Let it Simmer Add your chicken broth (or water, for a vegan recipe), salt, pepper, and parsley. Stir gently to combine all of your ingredients. Bring the rice mix to a gentle boil, then cover and reduce the heat to low. Let it simmer for 20 minutes. AND… Resist the urge to peek! Step 5: Rest & Fluff After 20 minutes, turn off the heat and let the rice rest, still covered, for 10 minutes. Then, fluff it with a fork or spatula and enjoy that tasty, fluffy rice that smells and tastes like home.   🌶️ Rice with Tex-Mex at Home Bold Rice Seasoning Cooking Instructions Image of Tex-Mex at Home Bold Rice Seasoning Ingredients 1 cup of long-grain white rice 2¼ cups chicken broth (or water, for a vegan recipe) 1 tbsp neutral oil (like vegetable oil) 1 package of Tex-Mex at Home Bold Rice Seasoning (or Simply/Coastal Rice) Step 1: Toast the Rice Heat the oil in a medium pan over medium heat. Add the dry rice and toast it for 4–5 minutes until most of the rice is golden brown.   Step 2: Add Seasoning & Simmer Add broth (or water, for a vegan recipe), and sprinkle in 1 packet of Tex-Mex at Home Bold Rice seasoning. Stir well, then bring to a boil. Cover and reduce the heat. Let it simmer on low heat for 20 minutes.   Step 3: Rest & Fluff Turn off the heat and let it sit covered for 10 minutes. Then fluff your rice, and it's ready to serve! Why Choose Tex-Mex at Home Seasonings?   Each of our handcrafted rice blends brings something special to the table: 🌿  Simply Rice  has a smooth, light flavor that's perfect for everyday meals and kid-friendly plates. It's the go-to when you want comfort without the extra kick. 🔥  Bold Rice  delivers a deeper, richer Tex-Mex flavor when you're craving that extra punch of boldness (don’t worry—it’s not spicy). 🌊  Coastal Rice  is our Spanish-inspired blend, ideal for seafood lovers and summer dishes with bright, fresh notes. All blends are: ✅ Vegan-friendly ✅ Made with real ingredients ✅ Free from MSG or fillers 📅 Save This Recipe Don’t forget to save this recipe and tag us when you make it! Thanks for being here, and I hope this rice recipe brings a little Tex-Mex joy to your kitchen. 🍾️🌶️💕  ❓ FAQ: How to Make the Best Mexican Rice at Home What is the best type of rice for authentic Mexican rice? The best for Mexican rice is long-grain white rice . It stays fluffy and absorbs the sauce well. Avoid instant or short-grain rice, which can get sticky. Should I rinse the rice before cooking Mexican rice? No— do not rinse the rice  for this recipe. The natural starch helps the sauce cling to each grain and gives the rice that signature texture. Plus, toasting unwashed rice  builds a golden, nutty flavor and helps it soak up all the tomato goodness. How do I make vegan or vegetarian Mexican rice? Just swap the chicken broth for water or veggie broth ! Both the traditional and Tex-Mex at Home versions work great for plant-based meals. Can I make Mexican rice with canned tomatoes? Yes! If you don’t have fresh tomatoes, use canned Roma tomatoes . It won’t be exactly the same, but it still tastes great. Is Tex-Mex at Home Bold Rice Seasoning spicy? Nope! Our Bold Rice seasoning has bold flavor without heat . It’s made for the whole family—just rich, deep Tex-Mex goodness. How much Tex-Mex rice seasoning do I use per cup of rice? One packet of Tex-Mex at Home Rice Seasoning seasons 1 dry cup of rice , which makes about 4 generous servings. Can I make Mexican rice in a rice cooker or Instant Pot? I haven't tried it, so please let me know if you do. Here is what I would do. Use the same ingredient ratios  and follow your machine’s white rice settings. How do I store leftover Mexican rice? Let it cool completely, then store in an airtight container  in the fridge for up to 4 days—or freeze it for up to 2 months. Where can I buy Tex-Mex at Home Rice Seasoning? You can buy it right here on our website ! All blends are made with real ingredients, no fillers, and big Tex-Mex flavor. Can I double the Mexican rice recipe? Yes! Just double all the ingredients  and use a larger pot or pan. The cooking time stays the same. #TexMexatHome #MexicanRice #TexMexRecipes #AuthenticMexicanFood #EasyRecipes #HomemadeRice #MexicanSideDish #WeeknightDinner #LatinaOwned #BoldFlavors #VeganFriendly #SmallBusiness #WomanOwnedBusiness

If you’ve got leftover corn tortillas sitting around — don’t throw them out! This simple and flavorful dish turns basic ingredients into something filling and flavorful. In about 20 minutes, you’ll have a classic Tex-Mex breakfast. What Are Migas con Huevo? Migas con huevo is a traditional dish originating from Spain and Portugal. The name migas actually means “crumbs,” and the original version was made with stale bread. When the recipe made its way to Mexico, bread was swapped out for corn tortillas. Over time, it evolved into what we now know as migas con huevo — fried tortilla strips or pieces mixed with scrambled eggs, tomatoes, onions, and jalapeños. Here at Tex-Mex at Home, this is one of our go-to recipes when we want something easy, filling, and full of flavor. Let’s get started! 🍳 Ingredients (Serves 3–4) - 2 tablespoons of oil, divided - 6 corn tortillas, cut into strips or small triangles - ¼ cup white onion, finely chopped - 1 medium tomato, finely diced - 2 jalapeño peppers (deseeded and deveined to avoid heat) - 6 eggs - ½ teaspoon of salt (or to taste) Instructions 1. Cut and Fry the Tortillas Start by cutting your corn tortillas into bite-sized pieces. I usually go with triangles, but strips or squares work too. This is a great way to use up leftover tortillas that are a little too dry for tacos. Heat a large skillet over medium heat and add 1 tablespoon of oil. Once hot, add the tortilla pieces. Fry for about 5–7 minutes, stirring occasionally, until golden brown and crispy. This step gives your migas their signature crunch, so make sure they are extra crispy. Transfer to a paper towel-lined plate to absorb the excess oil. Set aside while you cook the rest of the dish. 2. Sauté the Onion and Jalapeño In the same pan, add the remaining tablespoon of oil along with your chopped onion and jalapeño. Cook for 2–3 minutes until the onions are translucent. 3. Add Tomato and Eggs Add your diced tomato and let it cook down for an additional 3–4 minutes, until softened. Now pour in your 6 eggs and mix everything together. Here’s the trick: don’t add the crispy tortilla pieces yet! Let the eggs cook for a minute or two first, so your tortillas stay crispy. 4. Mix It All Together Once the eggs are mostly cooked, gently fold in your tortilla chips and mix until everything is coated. Cook for one more minute, season with salt to taste, and you’re done. Our migas con huevo is ready! How to Serve Migas If you’re making these for brunch, serve them with refried beans on the side and a sprinkle of cheese on top. It’ll taste just like something from my family’s kitchen in the Rio Grande Valley of South Texas. Other great toppings include salsa, avocado slices, shredded cheese, or queso fresco. ✅ Recipe Notes -       Day-old corn tortillas work best for migas because they crisp up more easily. -       To reduce the spice level, remove the seeds and veins from your jalapeños. -       Migas are best enjoyed fresh, but you can prepare your ingredients in advance (meal prep) to save time. 🛒 Shop Tex-Mex at Home seasonings + merch: https://www.tex-mexathome.com 💬 Frequently Asked Questions About Migas con Huevo What is the difference between migas and chilaquiles? Migas are made by mixing crispy fried tortilla pieces into scrambled eggs with tomato, onion, and chiles. Chilaquiles, on the other hand, are tortilla chips simmered in salsa and topped with eggs, cheese, and crema. Migas = crispy, chilaquiles = saucy. Can I use flour tortillas instead of corn tortillas in migas? Corn tortillas are traditional and give the best texture. Flour tortillas absorb more oil and don’t get as crisp. How do you keep migas from getting soggy? Fry the tortillas until they’re golden brown and add them to the eggs only after the eggs have mostly cooked. That way, they stay. Are migas gluten-free? Yes! As long as you use 100% corn tortillas, this migas recipe is naturally gluten-free. Just double-check your packaging. Can I make migas ahead of time? Migas are best enjoyed fresh, but you can prep the veggies and tortillas in advance. The full dish cooks in under 20 minutes, so it’s easy to pull together when you’re ready. What should I serve with migas? Great sides for migas include refried beans, avocado, queso fresco, and salsa. Perfect for a complete Tex-Mex breakfast or brunch. Where did migas originate? Migas originated in Spain and Portugal as a way to use stale bread. When the dish came to Mexico, it evolved to use corn tortillas instead. Now it’s a staple in Mexican and Tex-Mex cuisine.

There’s nothing like a warm bowl of Arroz con Leche to make you feel like you're back at home in Mexico. This creamy, cozy rice pudding is full of cinnamon flavor and sweet milk. This comforting dessert has been around for centuries, originating from Spain and gaining popularity across Latin America as a favorite for family gatherings and celebrations. The best part? It’s so simple to make! Watch the full recipe during the YouTube premiere on October 16th at 11:00 a.m. Ingredients for Mexican Arroz con Leche (Serves 4-6) 1 cup of rice, well rinsed 3 cups of water 1 slice of lime peel (to cut the starchy flavor and add a light aroma) 1 long or 2 short cinnamon sticks 3 cups of whole milk 1 can of sweetened condensed milk 1 can of evaporated milk ½ teaspoon of vanilla extract ⅓ cup of raisins — optional, but traditional in many Mexican households Instructions Step 1: Cook the Rice Bring 3 cups of water to a boil in a pot. Once it’s boiling, add the rinsed rice, lime peel, and cinnamon sticks. Cover and cook for about 15 minutes, until the rice is tender but still al dente. Remove the lime peel and set aside. Step 2: Prepare the Milk Mixture While the rice is cooking, mix your three milks — regular milk, sweetened condensed milk, and evaporated milk — in a separate saucepan. Add the vanilla. Warm this mixture gently over low heat so it’s ready to go when our rice is tender. Step 3: Combine and Simmer When the 15 minutes are up and most of the water has evaporated from the rice (but it’s not completely dry), pour in the warm milk mixture. Turn the heat to medium until it starts to bubble, then reduce it to medium-low. Continue stirring to prevent the mixture from sticking to the bottom of the pan. Step 4: Thicken and Finish Continue cooking for about 15 minutes, uncovered and stirring constantly. The mixture will thicken and become creamy. Once the pudding has thickened to your liking, remove the cinnamon sticks and stir in the raisins, if using. The hot pudding will plump them up nicely. Let it rest for about 10 minutes. Note on pudding thickness: once the arroz con leche cools, it will become thicker. This is something to consider when deciding when to turn off the heat. Conclusion This Authentic Mexican Arroz con Leche recipe is creamy, comforting, and full of cinnamon flavor — the perfect dessert for fall or any time of year. Whether you enjoy it warm or chilled, it’s sure to become one of your all-time favorite desserts. For more authentic Tex-Mex recipes, follow Tex-Mex at Home on YouTube, Facebook, Instagram, Threads, and Pinterest! Notes & Tips Don’t skip rinsing the rice — it helps remove excess starch and keeps the texture silky instead of gummy. If you prefer your Arroz con Leche sweeter, you can add a few tablespoons of sugar to taste. Serve it warm for a cozy fall dessert or chilled for a refreshing treat. This dessert thickens as it cools, so add a splash of milk when reheating if needed.   FAQ – Common Questions About Arroz con Leche Q: What is the difference between Mexican arroz con leche and regular rice pudding? Mexican arroz con leche is made with cinnamon sticks, sweetened condensed milk, and sometimes lime peel, giving it a distinctive aroma and rich flavor. Q: Can I make arroz con leche without condensed milk? Absolutely. Replace the condensed milk with regular milk and add sugar to taste. It will be lighter but still flavorful. Q: How do I keep arroz con leche from sticking to the pot? Stir constantly, especially after adding milk. Use a long-handled spoon and keep the heat low to medium. Q: Can arroz con leche be made ahead of time? Absolutely! It stores well in the fridge for up to three days. Reheat gently and add a little milk to loosen the texture.

If your mornings are anything like mine — busy, a little chaotic, and always hungry teenagers or kids running out the door — you’re going to love breakfast tacos (or as you call them, burritos). These breakfast burritos are loaded with chorizo, crispy potatoes, and eggs. They’re hearty, filling, and the best part? They’re easier to make than they sound. This is the kind of breakfast I grew up with in the Rio Grande Valley — comforting, full of flavor, and guaranteed to keep you full until lunch. And stay with me till the end, because I’ve got a mom hack that just might save your morning sanity. This recipe makes 4 to 6 burritos , so grab your big pan — we’re feeding the whole crew! 🛒 Ingredients Here’s what you’ll need: 2 tablespoons of oil 2 small potatoes, cubed (I leave the skins on for that earthy flavor) 6 oz of Mexican chorizo ( make sure it’s Mexican-style — Spanish or other types of chorizo won’t give you the same flavor ) 6 large eggs, scrambled Flour tortillas (soft homemade tortillas if you’re feeling fancy, or ready-to-cook, my favorite shortcut) Optional toppings Shredded Mexican/Fiesta cheese blend for that gooey Tex-Mex touch Salsa or fresh jalapeño slices if you like a little heat 🌶️🔥 Avocado slices 🥑 Queso fresco, if you want to keep it more traditional 👩‍🍳 Step-by-Step Step 1: Prep the potatoes For crispy potatoes without oil splatter, dice them the night before, cover them with cold water, and refrigerate. In the morning, drain and dry them really well — dry potatoes = crispy potatoes. Step 2: Cook the potatoes Heat a large pan over medium heat and add 2 tablespoons of oil. Toss in the cubed potatoes and let them cook for about 12–14 minutes , until they are slightly golden and crispy on the outside but soft on the inside. If your potatoes are cut bigger than mine, they’ll take a little longer, so adjust the timing as needed. Stir every so often so they don’t stick to the bottom of your pan. Step 3: Add the chorizo Make a little space in the pan and add the chorizo. I like to make space in the middle of the pan and cook it a little there. I crumble it up as it cooks for about 3 minutes . Mix it all together and let those potatoes soak up that chorizo flavor. Step 4: Add the eggs Pour in your scrambled eggs and mix it all together. Cook for an additional  3–4 minutes,  until they are fully cooked. Your filling is ready! Step 5: Assemble your breakfast burritos Spoon your filling into the tortillas, add your favorite toppings, and roll them up. The great thing about these burritos is that you can use whatever is in your pantry to make them. 🔄 Swaps & Variations Kid-friendly:  Skip the chorizo and just do eggs and potatoes. Vegetarian:  Substitute peppers, onions, mushrooms, or other veggies for the chorizo. Gluten-free:  Use corn tortillas instead of wheat flour tortillas. 💡 Mom Hack: Easy Meal Prep Here’s the trick that keeps me sane on school mornings: when I make my burritos, I let them cool completely, then wrap each one in a napkin and store it in a container in the fridge. The napkin keeps them from getting soggy from condensation. In the morning, the kids grab one, heat it up, and breakfast is served. They stay good for 3–4 days , which means less stress, fewer drive-thru stops, and a protein-packed breakfast ready to go. ❓ FAQs What’s the best way to reheat breakfast burritos? Wrap in a napkin and microwave for 30–45 seconds, or toast in a skillet or air fryer for a crispy texture. Can I freeze breakfast burritos? Yes! Wrap cooled burritos in foil or plastic wrap, then freeze. Reheat in the microwave (2–3 minutes). What kind of chorizo should I use? Mexican chorizo is the way to go. It’s fresh, spicy, and made for cooking. Spanish chorizo is cured and won’t give you the same flavor. 🛒 Shopping List – Tex-Mex Breakfast Burritos Produce 2 small potatoes 1–2 fresh jalapeños 1 avocado (optional, for topping 🥑) Meat & Eggs 6 oz Mexican chorizo ( make sure it’s authentic Mexican chorizo ) 6 large eggs Dairy Shredded Mexican/Fiesta cheese blend (optional, for Tex-Mex cheesiness) Queso fresco (optional, for traditional topping) Pantry & Staples 2 tablespoons cooking oil Salsa or pico de gallo (optional topping) Tortillas Flour tortillas (homemade or ready-to-cook tortillas) Corn tortillas (optional swap if you want gluten-free) 👉 Want more Tex-Mex flavor at home? 🌐 Website: https://www.tex-mexathome.com 🛒 Shop: https://www.tex-mexathome.com/shop

When I lived in Texas, if we hadn’t eaten breakfast, we would stop at a gas station and grab a burrito on the go. 🌯 In the Lower Rio Grande Valley of Texas — a bit more than four hours south of San Antonio — you can still find these types of burritos (or tacos) at almost every gas station. They’re simple, filling, and packed with flavor. If you’re from the Valley , you probably know there are countless versions of this recipe — but I want to start simple, with the basics, to introduce our food. Today, we’re bringing this taste into your kitchen. With just a handful of simple ingredients, these burritos come together easily and taste incredible, especially with a little cheese and salsa! Mmmmm… 🤤  I’ll also show you how to cook those ready-to-cook flour tortillas you can find in the refrigerated section of your grocery store. And if you’d like to go all out, you can also try making your own soft flour tortillas using our soft flour tortilla recipe. 🫓 Ingredients for your bean burritos (Makes 8–10 Burritos) For the Frijoles de Olla (beans simmered until tender): 2 cups dried pinto beans 6–8 cups of water (enough to cover the beans by 2 inches) ½ an onion 6 whole garlic cloves 2 bay leaves 2 teaspoons of salt If you don’t have onion, garlic, or bay leaves — no worries. You can still make this recipe with just beans, water, and salt. Pinto beans don’t need much to taste delicious! This is simply how we cooked our homestyle beans at home, both in Mexico and in the U.S. For the Refried Beans: 1 tablespoon of oil  (use lard for the most traditional flavor) 2 cups of cooked pinto beans ⅓ cup of bean broth For the Tortillas & Additional Toppings: 10 ready-to-cook flour tortillas (refrigerated section of your grocery store) Shredded cheese (optional) Salsa (optional) Cooking Instructions   Step 1: Cook the Beans (Frijoles de Olla) To begin, rinse 2 cups of dried pinto beans and place them in a large bowl. Cover the beans with enough water so that they are submerged by about 2 inches. Let the beans soak overnight. Make sure to use a bowl large enough for the beans to expand - if the bowl is too small, the beans can actually crack it as they swell during soaking. The next day, drain the beans and rinse them again with fresh water. Transfer the beans to a large pot and add half an onion, six whole garlic cloves, and two bay leaves. Pour in enough fresh water to cover the beans by at least 2 inches. Place the pot over medium-low heat and bring the beans to a gentle simmer. Cook the beans for about 2 hours, checking occasionally to make sure they remain covered with water. If more water is needed, always add hot water to keep the cooking process consistent. Once the beans are soft, stir in 2 teaspoons of salt. Continue simmering for another 30 minutes, or until the beans are tender but not falling apart. Step 2: Make the Refried Beans Heat 1 tablespoon of oil in a skillet over medium heat. Add 2 cups of cooked beans along with ⅓ cup of bean broth. Heat until bubbling, then mash with a potato masher until creamy and smooth, or leave it a little chunky if you prefer. Step 3: Cook the Ready-to-Cook Tortillas Preheat a clean pan or comal over medium-high heat. The surface should be hot enough to cook the tortilla quickly, but not so hot that it burns. Place one tortilla on the skillet and cook for 10 to 15 seconds, until light blisters begin to form all over the surface. Flip the tortilla and cook the second side for another 15 to 20 seconds, allowing it to blister evenly. Once your tortilla is ready, flip it again — on this side, the tortilla should begin to puff up beautifully. If you prefer a slightly toastier tortilla (like my grandma does), flip it one more time and cook it to your liking. Once the tortilla is golden and puffed, remove it from the pan. It’s now ready to use for your burritos. 🌯 Try out our recipe on YouTube: https://youtu.be/QV-iUFm7pF0 Step 4: Assemble the Burritos Spread a generous scoop of creamy refried beans onto a warm tortilla. Add shredded cheese and salsa, or keep it simple with just the beans for a classic version. Fold over your tortilla, and there you have it! These Mexican Inspired Bean Burritos  are proof that simple ingredients can create something delicious, filling, and comforting. Whether you’re making them for breakfast, lunch, or dinner, they’re always a hit — especially with fresh, hot tortillas right off the comal. For a Tex-Mex twist, add rice, pico de gallo, or avocado slices inside your burrito. FAQ Q: Can I skip soaking the beans? Yes. If you’re short on time, you can skip soaking the beans, but soaking helps them cook faster and more evenly.   Q: Can I use canned beans instead of dried? Yes! Use 4 cups of canned pinto beans, drained and rinsed. Heat with ½ cup water or broth before mashing. It won’t taste the same (there is nothing better than a fresh bowl of frijoles en bola – homestyle beans) Q: What should I do if my beans get dry when mashing them? Add more bean broth when mashing — it keeps your refried beans creamy instead of dry and adds flavor. Q: Do I need lard for authentic refried beans? Lard is traditional, but oil works just as well. Q: Where do I find ready-to-cook tortillas? Check the Latino refrigerated section at your grocery store. They will say ready-to-cook flour tortillas. There are different brands available in various areas, so check them out and pick your favorite.