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.

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 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.

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