> Bless Their Hearts Mom: Recipe Weekend: Cinco de Mayo at Home!
Thursday, May 4, 2017

Recipe Weekend: Cinco de Mayo at Home!

Disclosure / Disclaimer: I received these recipes, free of charge,from La Tortilla Factory, for rblog posting purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about them, all opinions are my own.

Since we were talking about food pioneers earlier today, it only makes sense to share some great recipes from a pioneer in the home tortilla field!

 La Tortilla Factory a tortilla pioneer launched in 1977 that helped create a huge shift toward eating healthier, more Mexican-influenced foods.

They were always ahead of the “Cinco Curve”: In 1991 the company introduced the country to the world's first fat-free flour tortillas and five years later, the first ever low carb/low fat tortillas. The latest line includes the first-ever Non-GMO Project Verified low carb tortilla for a non-GMO celebration.

It’s hard enough keeping your kids eating healthy and eating GMO-free, but foodie-focused holidays like Cinco de Mayo add additional temptations that may not mean the healthiest foods for your fam.

How do you and your family stay on track during Cinco de Mayo festivities, and avoid sacrificing your favorite grilled fish tacos, enfrijoladas, chilaquiles, or enchilada casseroles? (Because who wants to eat a salad at your Cinco de Mayo fiesta this Friday?!) Check out these healthy recipes from our friends over at La Tortilla factory for a great (and easy) Cinco de Mayo:

Courtesy of La Tortilla Factory

Cast Iron Carne Asada

This recipe uses a simple, spicy rub instead of a more traditional (and labor-intensive) marinade. The salt and brown sugar help tenderize the skirt steak, which is a tasty, fast-cooking cut. You can substitute flank steak. Mexican markets also often sell marinated carne asada, which you can use here and skip the dry rub.

Prep time: 25 minutes, plus 8-12 hours marinating |Cook time: 8 minutes

2 teaspoons salt, divided
1 teaspoon packed brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon chipotle chile powder
1/4 teaspoon ground coriander
1 (1 1/4 -pound) skirt steak
2 teaspoons peanut oil, divided
1 onion, diced
2 limes, divided
1/4 cup cilantro leaves, chopped


1, In a small bowl, combine 1 1/2 teaspoons salt, sugar, cumin, chipotle chile powder and ground coriander. Sprinkle on both sides of steak, massaging it into the meat. Place steak in a zip-top plastic bag and refrigerate for 8 to 12 hours.

2. An hour before cooking, remove the meat from the refrigerator. Let it sit at room temperature in the bag for an hour.

3. Heat a large cast-iron skillet over medium-high heat. (If your steak is too big lengthwise to fit, cut it in half.)  Add 1 teaspoon oil to pan. Add steak, and cook for a total of 5 minutes, turning it halfway through. Transfer steak to a cutting board and let it rest at least 5 minutes. Turn heat off, but leave the pan on the stovetop.

4. While the steak rests, combine onion, remaining 1/2 teaspoon salt and the juice of 1 lime in a small bowl. Stir in cilantro, and set aside. Cut remaining lime in half, and then cut each half into 6 wedges.
Warm tortillas on a hot griddle or directly over a gas flame, flipping as they begin to bubble. Transfer to a plate and cover with foil to keep warm.

5. Slice steak into strips on the diagonal, against the grain. Cut the strips into cubes.

6. Turn the stove top to medium heat and add remaining 1 teaspoon oil to skillet. Add half the cubed steak to pan, and cook 1 minute, stirring constantly. Remove steak to a plate and cover with foil to keep warm. Repeat with remaining steak.

7. Divide hot steak evenly among warm tortillas. Top each with a generous spoonful of onion-cilantro relish. Serve immediately with lime wedges.

Number of Servings: 5
Calories: 360 | Total fat: 17 grams | Total carbohydrates: 25 grams | Dietary fiber: 3 grams | Protein: 29 grams

Courtesy of La Tortilla Factory

Turkish Chicken Tacos

The flavor of these tacos is inspired by the chicken kabobs popular in Lebanon and other parts of the Eastern Mediterranean. The yogurt sauce is based on the Turkish version of tzatziki — in Turkey, it’s called cacik (ja-jeek), and it uses refreshing mint. Using bone-in, skin-on chicken yields more flavor than skinless, boneless poultry. If you’d like to take a shortcut, skip cooking the chicken yourself and pick up a rotisserie chicken from the grocery. You’ll still get plenty of flavor to enjoy with the yogurt sauce and toppings.

Prep time: 30 minutes | Cook time: 35 minutes


3 garlic cloves, divided
1 teaspoon salt, divided
2 lemons
1/2 teaspoon smoked paprika
1 tablespoon olive oil, divided
2 bone-in, skin-on chicken breast halves
1 English cucumber, divided
1/2 cup Greek yogurt
1/2 teaspoon salt
2 tablespoons chopped fresh mint

Topping Suggestions:
1/2 cup shredded red cabbage
1 radish, thinly sliced
2 tablespoons cilantro leaves
1. Chop 2 garlic cloves, and then sprinkle 1/2 teaspoon salt over the garlic. Using the flat side of your knife with the sharp edge facing away from you, rub the garlic and salt into a paste. Transfer garlic mixture to a small bowl. Zest 1 lemon. Stir zest, smoked paprika and 1 teaspoon oil into garlic paste.

2, Loosen chicken skin but don’t remove it. Rub pepper mixture beneath skin. Place chicken in a plastic zip-top bag, and add remaining 2 teaspoons oil. Seal bag and let stand at room temperature 1 hour.

3. Preheat the oven to 400°F.

4. Transfer chicken to a skillet, skin-side up. Roast for 32-37 minutes or until internal temperature registers 160°F. Transfer chicken to a cutting board, and let it rest for 10 minutes.

5. While chicken roasts and rests, prepare toppings. Grate 1/4 cup cucumber. Finely chop remaining garlic clove. In a small bowl, combine grated cucumber, chopped garlic, yogurt, salt, 1 teaspoon lemon juice and mint.

6. Thinly slice half the remaining English cucumber. Cut the remaining lemon into 6 wedges. Warm tortillas on a hot griddle or directly over a gas flame, flipping as they begin to bubble. Keep warm.

7. To serve, cut each chicken breast into 1/ 2 inch slices, discarding skin and bones. Divide chicken evenly among 6 tortillas. Top evenly with yogurt-mint sauce, cabbage, cucumber slices, radish slices and cilantro. Serve with lemon wedges.

Number of Servings: Makes 6 tacos
Calories: 370 | Total fat: 13 grams | Total carbohydrates: 31 grams | Dietary fiber: 3 grams | Protein: 33 grams

The company also offers hand made style tortillas, organic, gluten-free, as well as non-GMO lines. So head on over and check out their entire product line, and super great recipes, like the ones above!

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