The light tomato broth in this soup is utterly delicious as is, but it really comes to life with the addition of creamy avocado, fragrant fresh cilantro, and crunchy radish slices and tortilla strips. Corn tortillas give this dish authentic Mexican flavour, but flour tortillas will work just as well if you have them on hand.
This kid-friendly nibble has everyone's favourite nacho toppings nestled in cute tortilla cups. The freshest tortillas are more pliant and easier to fit in the cups. Serve with salsa for spooning on top.
A Spanish tortilla is a delicious thick “cake” of fried potatoes, eggs and onions, which is similar to a frittata. After cooking, cut it into wedges to serve as a main course or cut it into squares to serve with toothpicks as hors d'oeuvres.
Impress friends and family with delicious chili served in homemade tortilla shell bowls.
Sweet, tart and minty, this chunky salsa is a great foil for crispy tortillas -- perfect for brunch or afternoon tea.
There's no such thing as dreary leftovers when this chicken is added to cheese and hearty beans in a crispy grilled wrap. Serve alongside a green salad with avocado and a lemon juice and olive oil dressing.
Dorothy's husband, Peter, loves Tex-Mex flavours, so he garnishes his soup with chopped avocado, shredded Cheddar cheese and a dash of hot pepper sauce.
This smashing sandwich is also a great way to use up leftover cooked chicken. You'll need about 3 cups (750 mL) chopped instead of the chicken breasts.
This recipe is based on one given to Andrea Dulong by a friend from Mexico. Look for the Mexican ingredients in Latin American markets and specialty stores. Or follow our substitution. Toasting the dried peppers removes any bitterness and adds flavour.
