Taco StandUp
Taco StandUp

Authentic Casa De Tacos Old Family Recipes





2 ripe avocados - Hoss variety

½ cup chopped onion

½ cup chopped tomato

½ Tbs. chopped garlic

Salt to taste

1.Cut avocados in half and remove the pit. Spoon out the avocado meat into a bowl.

2.Add the remaining ingredients except the salt into the bowl.

3.Using a potato masher or two forks, combine the avocado and other ingredients until mixture is well blended. Consistency will be chunky in appearance.

4.Season with salt to taste.

5.Keep mixture refrigerated until service time. Place film wrap directly on top of the guacamole so as to prevent the mixture from turning brown from exposure to air.

6.Serve chilled with salsa and warm corn tortilla chips.

Bean & Chorizo Dip

2 cups refried beans

1 Tbs. Olive Oil

½ cup chopped onion

1 cup cooked Chorizo sausage

½ cup prepared salsa

½ cup shredded jalapeno jack cheese

½ cup chopped scallions

Warm prepared corn tortilla chips

1.In medium skillet heat the olive oil. Add the onion and cook until clear.

2.Add the refried beans and cooked chorizo meat and heat thoroughly.

3.Spoon mixture into a warm serving bowl. Garnish with prepared salsa and shredded cheese and serve. Note: use an oven proof bowl to serve the bean dip in. Place the bowl into the oven at 275°F for 10 minutes or until cheese has melted.

4.Remove the dip from the oven and garnish the warm bean dip with the chopped scallions. Serve the warm tortilla chips in a cloth lined basket.

Beef & Bean Burrito

6 large flour tortillas - 8" diameter

3 cups refried beans

3 cups prepared taco beef

2 cups shredded cheddar cheese

2 cups salsa

1.To prepare the tortillas for the filling place a large non-stick skillet on stove top on a low heat.

2.Using a pair of tongs or spatula lay a tortilla in the pan and heat evenly on both sides. Use the tongs or spatula to turn the tortilla.

3.Place each tortilla into a cloth lined basket to keep warm. Heat all tortillas before assembling the burritos.

4.In a large casserole dish begin to assemble the burritos.

5.Lay each tortilla onto the plate and fill with a combination of the prepared beans and beef. Evenly distribute the filling among the six tortillas.

6.Roll each tortilla by bringing one end of the tortilla to the other side. old the flap over and lay each burrito into the casserole dish.

7.After all the tortillas have been filled and laid into the casserole, pour over the salsa and sprinkle the shredded cheese over the burritos.

8.Place the casserole dish into a 335°F oven. Bake for 10 to 15 minutes or until the cheeses have melted.

Taco Filling

2 lbs. Lean Ground Beef

½ cup water

2 cups diced potato

1 cup chopped onion

2 tbs. chopped garlic

½ tbs. salt

½ tbs. chili powder

½ tsp. cumin

1 tsp. black pepper


12 prepared taco shells

½ head of iceberg lettuce - shredded

2 cups shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

Fresh salsa

1.In heavy skillet prepare over a medium heat add the ground beef and water. Add the potatoes and stir into the beef. Continue to stir to break up the ground beef.

2.Half-way through the cooking process add the onion and garlic.

3.When meat is cooked through add the seasonings and let simmer for 10 minutes.

4.Transfer meat to a warm holding dish.

5.Spoon prepared beef into the taco shells.

6.Garnish beef filled shells with the shredded lettuce, cheeses and salsa.

Chicken Flautas

1 ½ lb. cooked chicken breasts - shredded

¼ cup chopped onion

2 tbs. chopped garlic

1 cup shredded jalapeno jack cheese

1 tbs. chili powder

1 tsp. cumin

Salt and pepper to taste

12 thick corn tortillas - 8" diameter

Olive oil for frying

1.For the ease of assembling the flautas prepare the ingredients in advance and keep chilled until ready to put the flautas together.

2.Into a medium size bowl combine the chicken, onion, garlic, cheese and spices.

3.Into a heavy iron skillet heat up the olive oil over a medium heat. Have ready on the side a plate with paper toweling - keep this plate a safe distance from the hot oil.

4.With a pair of tongs, dip a corn tortilla into the pan of oil. Cook the tortilla just enough to coat each side with the oil. Tortilla needs to be soft and not overcooked into a crisp shell. Transfer each tortilla to the plate with paper toweling to drain off the excess oil. When all 12 tortillas are prepared remove the skillet from the heat source.

5.Onto a separate sheet pan begin to assemble the flautas. Take a tortilla and place a spoonful of the filling in a line down the center of the tortilla. Roll the tortilla in a cigarette fashion and secure the tortilla with a toothpick so as to keep the filling secured .

6.Prepare all the tortillas with the filling.

7.Return the frying pan to the heat. Add enough oil in the pan - about a half inch in the pan. Heat the oil over a medium heat. Once the oil is heated it will be ready to cook the flautas.

8.Place the flautas into the pan and cook each side until golden brown using tongs to turn them in the oil. Do not over crowd the pan.

9.Once the flautas are evenly browned transfer the flautas to a platter with paper toweling and let them drain off the oil.

10.Once all the flautas have been cooked turn off the heat on the oil. Allow the oil to cool down before discarding it.

11.Remove the toothpicks from the flautas and serve warm with salsa and sour cream on the side.

Enchiladas with Chicken and Green Sauce

Chicken preparation

1 chicken - 3 to 4 lb bird

1 whole onion - quartered

1 bay leaf

2 cloves garlic

Chicken Filling

1 cup onion - chopped

1 tsp. salt

1 tsp. cumin

1 tsp. chili powder

½ tsp black pepper

Green Sauce

2cans (16 oz.) tomatillos - drained and rinsed, roughly chopped

1 cup chicken broth

2 tbs. canned jalapeno peppers - chopped

1 cup onion - chopped

1 tbs. garlic - chopped

2 tbs. olive oil

1 tsp. salt

12 corn tortillas - 8" diameter

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

½ cup grated parmesan cheese

1.Prepare the chicken filling: in large pot place the chicken, onion, garlic and bay leaf.

2.Cover the chicken and vegetables with cold water and bring to a boil on a high heat.

3.When liquid has come to a boil reduce to a simmer and cook until the chicken tender - roughly 45 minutes.

4.Remove the chicken from the cooking liquid onto a platter. Let cool. Discard the bones and skin. Shred the chicken and set aside.

5.Prepare green sauce by heating the olive oil in a sauce pot over a medium heat. Add the onion and garlic and cook until tender or the onion is clear.

6.Add the chopped tomatillos, chicken broth and the green chile's. Season with salt and simmer on low.

7.Cook until the tomatillos become tender and soft. Remove from heat and let cool for 15 minutes.

8.Puree sauce in a blender until smooth.

9.In a bowl add the chicken and spices and combine until mixed well.

10.In a medium casserole dish spoon a layer of the green sauce and set aside.

11.Lay down four of the corn tortillas in the casserole dish so as to cover the bottom of the casserole dish.

12.Sprinkle the shredded chicken, shredded cheeses and some of the green sauce - about 1 cups worth.

13.Repeat the layering again with the tortillas, chicken, cheese and sauce.

14.After completing the last layer cover the casserole with the green sauce, shredded cheese and finish by sprinkling the parmesan cheese on top.

15.Place into a 350°F oven and bake for 20 to 25 minutes or until the cheeses and sauce are bubbling.

Huevos con Chorizo

½ pound cooked chorizo sausage

8 large eggs

½ cup chopped tomato

½ cup chopped scallion

2 tbs. olive oil

1.In a large skillet heat the olive oil over a medium heat. Add the chorizo and tomatoes until the chorizo is heated through.

2.In a bowl crack the eggs and whip until scrambled. Add the eggs to the chorizo and tomato mixture into the skillet. Continue to cook over a medium heat until the eggs begin to firm up.

3.Transfer the cooked egg mixture to a warm platter and garnish with the chopped scallions.

4.Serve the eggs with traditional side dishes of warm flour tortillas, refried beans and Mexican style rice or hash brown potatoes.

Huevos Rancheros

8 eggs

2 tbs. olive oil

1 cup chopped onion

1 cup cooked jalapeno peppers - sliced

1 cup tomato - diced

2 cups salsa

1 cup shredded sharp cheddar cheese

1 cup parsley - chopped

4 thick corn tortillas - 6" diameter

1.In a large skillet heat the oil over a medium heat. Add the onion, peppers and tomato. Cook until onion until clear.

2.To the mixture add the salsa. Cook until mixture is hot.

3.Turn heat down to low and create several small wells that will hold all eight eggs.

4.Crack eggs one at a time into a small bowl. Make sure eggs are free of shells and are fresh.

5.Pour each egg into each of the small wells created in the pan.

6.Leave pan on simmer and cover pan with lid. Let cook for five to eight minutes or until eggs have set. When done turn off the heat and keep covered until ready to serve.

7.While eggs are cooking set another medium size skillet with ½ cup of olive oil. Heat the oil over a medium heat. Using a pair of tongs lightly fry each of the corn tortillas one at a time. Flip the tortillas using the tongs. Set the cooked tortillas on a plate lined with paper toweling. Allow the tortillas to drain off any excess oil. Do not walk away from this step. Add half a cup of additional oil if needed. When completed turn the heat off and set the pan to the side to cool down.

8.To serve place a corn tortilla onto a warm plate and place a prepared egg onto each cooked tortilla.

9.Sprinkle some of the shredded cheese and chopped parsley over the egg.

10.Serve eggs with sides of refried beans, fried potatoes and salsa on the side.

Mexican Bread Pudding

2 loaves crusty French bread sliced 2" thick

1 cup sun raisins

2 cups dried apricots - diced

1 cup dried figs - diced

1 cup grated carrots

1 cup shredded coconut

1 cup dark brown sugar

1 ½ Tbs. cinnamon

1 cup sliced almonds

½ cup sugar

1 cup water

1 ½ cup half 'n half

1 cup heavy cream

4 eggs -beaten

1.In large casserole dish butter or spray with non-stick spray the bottom and sides of dish.

2.In another bowl mix the sugars and the cinnamon until well blended.

3.In a small bowl combine the fruit, carrots, coconut, almonds, and sugars. Set to the side.

4.In a medium size bowl combine the liquids and eggs.

5.Begin assembling the pudding by placing one layer of the sliced bread in the casserole dish.

6.Sprinkle a portion of the fruit over the bread. Repeat with the remaining bread and fruit. Leave enough fruit to garnish the top of the bread pudding.

7.Sprinkle remaining fruit on top of the mixture. Meanwhile, preheat oven to 375°F.

8.Pour the liquid mixture over the bread mixture. Allow the bread to absorb the liquid.

9.Place the casserole onto center rack and bake for 40 to 45 minutes or until a knife entered into the bread pudding comes out clear.

10.Let the bread pudding sit for 15 minutes before serving.

11.For an easy vanilla sauce, take 1 pint of vanilla ice cream and let it soften until it can be easily poured over the portioned bread pudding.

12.Bread pudding can also be chilled and reheated in the microwave on high setting for 45 seconds to 1 minute.

Mexican Style Chili

2 lbs Pork loin - cut into ¾" cubes

½ cup olive oil

2 cups chopped onion

1 tbs. chopped garlic

2 cans (16 oz.) can crushed tomato

1 cup of salsa

1 cup water

1-2 tsp cayenne pepper

1 tbs. salt

1 tsp cumin

½ tbs. black pepper

2 cups cooked pinto beans - optional.

1.In large sauce pot heat the oil over a medium heat. Put the cubed pork into the heated oil and stir until the meat has browned on all sides.

2.Once the meat has browned add the onions and garlic and cook until onion begins to turn clear.

3.Add the remaining ingredients except for the cooked beans. Stir well and increase heat.

4.When mixture comes to a boil reduce heat to a simmer. Cook for 1 hour, stirring occasionally so that the mixture does not stick to the bottom.

5.Test the chili after an hour. Meat should be fork tender. If choosing to use beans in the recipe add and cook for an additional 15 minutes. Remove chili from the heat and cover. Let chili stand for 15 to 20 minutes.

6.Serve hot chili with warm flour tortillas.

Mexican Style Rice

2 cups medium grain white rice

½ cup Olive Oil

1 cup Onion - small dice

2 cloves garlic - finely chopped

1 ½ cup crushed tomato or salsa

4 cups chicken broth

1 Tsp. Kosher Salt

1.In a large sauce pot heat the Olive oil over a medium heat.

2.Once the oil is heated add the rice and brown.

3.Once the rice has browned add the onion and garlic. Sauté until clear.

4.Add the crushed tomato, chicken broth and salt. Increase heat and bring to a rapid boil.

5.After mixture has come to a boil, lower the heat to a simmer.

6.Stir mixture only once and cover with a lid.

7.Allowto cook for 20 minutes.

8.Rice has completed cooking when ¾ of the liquid has been absorbed by the rice.

9.Turn off the heat and allow the rice to stand for 10 minutes.

10.Serve as a side dish for all main meals.


4 cups cooked corn tortilla chips

1 cup prepared bean and chorizo dip - warmed

1 cup prepared taco beef

½ cup salsa

¼ cup diced tomato

¼ cup diced onion

1 ½cup shredded cheddar cheese

1 ½ cup shredded jalapeno jack cheese

½ cup sliced scallions

½ cup sour cream

½ cup prepared guacamole

½ cup prepared Pico de Gallo or favorite salsa

1.Assemble all the ingredients into separate containers. Place the sour cream, guacamole and Pico de Gallo into appropriate serving dishes to serve as side dishes for the nachos.

2.Preheat oven to 250°F.

3.On a large oven proof serving dish layer the cooked tortilla chips.

4.Dollop the prepared bean dip over the chips.

5.Sprinkle the cooked taco beef and chopped onion over the chip mixture.

6.Spoon the salsa over the nacho chips.

7.Evenly spread the shredded cheeses all over the nachos.

8.Top with the chopped tomato.

9.Turn the oven on the broiler setting. Place the platter on the middle rack under the broiler.

10.Allow the cheeses to melt. Do not leave platter unattended.

11.When cheeses have melted garnish the nachos with the sliced scallions.

12.Serve the warm nachos with the side dishes of sour cream, guacamole and Pico de Gallo or salsa

Pico De Gallo

2 cups chopped tomato - small dice

1 cup chopped onion - small dice

1 cup cilantro - chopped

2 cloves garlic - finely chopped

½ Tsp. Kosher Salt

2 limes - whole

1.In a small bowl combine the tomato, onion, cilantro, garlic and salt.

2.Take the limes and cut each into half. Squeeze the juice into the mixture.

3.Stir all ingredients well. Cover with film wrap and chill for four hours.

4.Serve as a garnish to any dish.

Quesadilla w/ cheese and Chorizo

6 large flour tortillas - 8" diameter

3 cups cooked chorizo sausage

1 cup chopped jalapeno peppers

2 cups shredded cheddar cheese

2 cups shredded Monterey jack cheese

2 cups shredded jalapeno jack cheese

1cups salsa

1 cups sour cream

1 cups guacamole

1.To prepare the quesadilla place a large skillet or griddle on stove top on a medium heat.

2.Place the tortilla on the hot surface and sprinkle a mixture of the three cheeses on half of the tortilla.

3.On top of the cheese sprinkle a tablespoon of the chopped jalapenos and 1 ½ tablespoons of the cooked chorizo.

4.Fold the tortilla over the cheese mixture and press the edges together to seal.

5.Heat the filled quesadilla for a minute and then flip the quesadilla over using a spatula.

6.Cook the other side of the quesadilla for another minute until the cheese has thoroughly melted.

7.Remove the quesadilla to a warm plate and serve with the salsa, sour cream and guacamole sides.

Refried Beans

1 ½ cups dried pinto beans, soaked overnight in water to cover *


   3 cups canned pinto beans - drained and rinsed

   1 cup chicken broth

½ cup hot vegetable oil

½ Tbs. Kosher salt

½ cup shredded sharp cheddar cheese

1.In a medium size sauce pot, heat up the beans and broth OR the cooked beans with cooking liquid.

2.In a separate small sauce pot heat up the vegetable oil until hot. (this will not take very long - do not walk away from this procedure and monitor closely)

3.Turn off all heat sources.

4.Place the pan of beans onto a heat proof work table.

5.Pour in the hot vegetable oil and the salt.

6.Mash the mixture together using a potato masher.

7.Adjust for taste and seasoning.

8.Serve as a side dish.


Procedure to Cook Raw Pinto Beans

1.Soak beans overnight.

2.Next day drain and rinse off beans in cold water and drain again.

3.In a large saucepan add cold water and beans and bring to a boil.

4.Lower the heat to a simmer and cook for 1hour or until beans are tender with very little cooking liquid left.


16 oz whole can tomato

1 cup chopped onion

¼ cup chopped jalapeno peppers

½ cup cilantro

1 ½ tbs. chopped garlic

Salt to taste

1.Pour the can of whole tomato into a blender. Pulse chop for 15 seconds.

2.Add remaining ingredients and blend until desired consistency. One minute for smooth salsa or 30 seconds for chunkier salsa.

3.Keep salsa chilled until ready to serve.

Shrimp Fajitas

2 lbs.raw shrimp - (15-16 count) peeled and de-veined

2 tbs. olive oil

½onion - sliced

1 green bell pepper - sliced & deseeded

1 red bell pepper - sliced & deseeded

1 yellow bell pepper - sliced & deseeded

1 tomato - cut into 8 wedges

Half of lime


1 tbs. salt

½ tbs. black pepper

½ tbs. chili powder

¼ tsp. cumin

½ tsp. garlic powder


2 cups prepared guacamole

2 cups salsa

1 cup sour cream

6 flour tortillas

1.In a small bowl create the spice blend by mixing the dry spices together. Set aside.

2.In large skillet heat the olive oil on medium-high heat.

3.Add the shrimp and season with the spice blend.

4.When the shrimp becomes to turn pink add the onions and bell peppers and sauté with the shrimp. Set heat on low.

5.In a hot skillet warm up the flour tortillas. Set the tortillas into a cloth lined basket.

6.To finish the fajita add the wedges of tomato and adjust seasoning .Finish by squeezing fresh lime juice onto the fajita mixture.

7.Serve fajitas with the prepared guacamole, salsa, sour cream and warm tortillas.

8.Serve Mexican style rice and refried beans as side dishes.


4 French bread rolls - crusty outside - soft on the inside

1 cup refried beans or 1 cup leftover bean and chorizo dip

12 oz. Cold meat sliced thinly - i.e. pork loin, ham, chicken, turkey breast

½cup shredded jalapeno Monterey Jack cheese

½ cup shredded sharp cheddar

1 onion - thinly sliced

1 tomato - thinly sliced OR 1 cup salsa

1 cup sour cream

1 bunch of cilantro

1.Prepare the rolls by slicing them in half and remove a portion of the soft bread from each half.

2.Using a tablespoon, place a spoon full of the refried beans into the bottom half of each roll.

3.Prepare the meat by slicing the thin meat into thin strips. Portion about 2 ounces of the meat on top of the beans.

4.Top the beans and meat with thin slices of the tomato and onion.

5.Top this with a mixture of the shredded cheeses and pieces of the cilantro leaves.

6.Spread a small amount of the sour cream on the top half of the roll and place back on top of the filled half of the torta.

Tortilla Soup

4 cups chicken stock

2 tbs. olive oil

1 cup chopped onion

2 tbs. chopped garlic

16 oz can of whole can tomatoes

Salt and white pepper to taste

1 bunch of cilantro

1 cup grated Parmesan cheese

Fried corn tortilla chips

1.Into a large sauce/soup pan heat up the olive oil. Add the onion and garlic and sauté until onion is soft. Do not overcook the or else the garlic will leave a bitter taste.

2.Drain the can of whole tomatoes and reserve the liquid. Rough cut the tomatoes and add to the onion mixture.

3.Add the chicken stock and season with salt/pepper and the reserved tomato liquid. Bring to a boil and then simmer for 15 minutes.

4.Chop the cilantro and place into a small bowl. Have the grated cheese and the tortilla chips ready for service.

5.Into warm bowls place 6 to 7 tortilla chips in the bottom of the bowl. Ladle in the hot soup and garnish with the chopped cilantro and the grated cheese.

6.Optional garnish: take leftover chicken breast, brisket or pork loin and shred or dice into small cubes. Reheat the meat and place into the soup bowls with the chips before ladling in the hot soup.