Tag Archives: Corn Tortillas


Authentic Mexican Tacquitos


  • 1 12oz Tropical Queso Fresco
  • 1 bottle of Tropical Crema Mexicana
  • 1 package Tropical Corn Tortillas
  • 2 cups oil
  • 2 chicken breasts, cooked in water with salt
  • 1 red tomato
  • green chili peppers to taste
  • garlic to taste
  • lettuce to taste


Sauce: Bring water to a boil and add chopped tomatoes, chili peppers, onion, and garlic. Cook for ten minutes. Remove from the heat and drain the majority of the liquid (leaving just a little). Blend the ingredients and season to taste. Season the chicken to taste. Place one spoonful of the sauce in each tortilla and roll it up very tightly. (You may add a toothpick to keep it together). Fry the tacos in hot oil. Serve with crema mexicana, queso fresco, and salsa. You can decorate the plate with avocado and red tomato.


Huevos Rancheros


  • Tropical corn tortillas (4)
  • Tropical Queso Fresco, crumbled
  • 2 tsp olive oil
  • 4 eggs
  • 1 avocado, diced
  • ½ cup salsa


Heat one teaspoon of olive oil in a non-stick pan. Place the corn tortillas in the pan and heat them up, flipping them occasionally. Place them in a pre-heated oven to keep them warm. Add the other teaspoon of olive oil and fry the eggs to your liking. Once the eggs are finished, take the tortillas out of the oven and coat each tortilla with 1-2 tablespoons of salsa. Place the egg on top and sprinkle the crumbled queso fresco over the top of the egg. Finally, add the diced avocado to finish the dish.


Steak and Cheese Tostadas


  • Vegetable oil for frying
  • 4 TROPICAL corn tortillas
  • 8 ounces skirt steak
  • ½ teaspoon Adobo seasoning
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 1 small red or green pepper, seeded and thinly sliced
  • 1 16-ounce can refried beans, slightly warmed
  • 2 cups shredded iceberg lettuce
  • 1 small avocado, peeled pitted and diced
  • 1 cup crumbled TROPICAL Queso fresco
  • ¼ cup Crema Mexicana


In small skillet over medium-high heat, in ½-inch hot vegetable oil, cook corn tortillas, one at a time until crisp on both sides. Remove to paper towels to drain.

Sprinkle skirt steak with Adobo on both sides. In 10-inch skillet over medium-high heat, brown steak about 5 minutes, turning once. Remove to cutting board. In same skillet over medium heat, in hot olive oil, cook sliced onion and bell peppers until tender-crisp, about 5 minutes, stirring occasionally. Cut steak into thin slices.

To serve, place a crisp corn tortilla on plate; spread with some refried beans. Top with lettuce, sliced steak, cooked onions, bell peppers and avocado. Sprinkle with cheese; top with crema. Repeat with remaining ingredients. Serves 4.


Chicken Enchiladas with Queso Fresco & Crema


  • 4 cups shredded cooked chicken
  • ¼ cup fresh chopped cilantro
  • 1 cup TROPICAL Crema Mexicana, divided
  • 12 TROPCAL corn tortillas
  • 1 cup vegetable oil
  • 1 16-ounce jar salsa verde
  • 1 cup crumbled TROPICAL Queso Fresco


In large bowl stir shredded chicken, chopped cilantro and ½ cup crema until well mixed. Set aside.

Preheat oven to 350*F. In small skillet over medium-high heat, heat oil until hot, but not smoking. Place a tortilla in hot oil for a few seconds; carefully turn. Remove to paper towels to drain. Repeat with remaining tortillas.

Preheat oven to 350*F. Spoon ¼ cup salsa verde in bottom of 12-by-8-inch baking dish. Place ½ cup salsa verde in pie plate. Using fingers, dip each tortilla in salsa to cover both sides. Place on a plate; top with a tablespoonful of chicken mixture. Roll up tortilla; place in baking dish. Repeat with remaining mixture. Spoon remaining ½ cup salsa verde over top of enchiladas.

Cover dish with foil. Bake 15 minutes or until heated through.

To serve, drizzle with Crema and sprinkle with Queso Fresco.

Serves 6.