Gracias for choosing to eat with La Tortilleria, we’re so happy you’ve chosen our food to share at home with your amigos & familia! La Tortilleria food is soulful and delicious, it’s exactly what you’d eat in Mexico… Heat it up, lay it out & make some Mexican Magic! Don’t be shy, put on the marachi music & enjoy the flavours of Mexico!
Taco & Feast
Heat your fillings & tortillas following the instructions below to get ready… To start, dip your totopos in guacamole, pico de gallo, frijoles or salsa… Now, make some tacos! Grab a warm tortilla & add some meat or papas with frijoles, pico de gallo & salsa… Mix & match all the hot & fresh fillings, add enough salsa to make you happy… Anything goes here, fill a little bit or a lot, just have fun!
It’s important to heat your tortillas & keep them warm so they stay soft & floppy when you’re ready to eat them.
Stove/Grill – In a hot dry frying pan or grill, heat each side of the tortilla for 10-20 seconds, or until soft & floppy.
Sandwich press – Heat your tortilla in a hot press for 10-15 seconds, until soft & floppy.
Microwave – Wrap your tortillas in paper towel and microwave for around 20 seconds per tortilla – up to five at a time.
~ Remember to keep your tortillas wrapped in a clean tea towel or foil when they are warm , ready to be eaten ~
Heating in the microwave or in a hot water bath is suitable for all taco fillings; meat, frijoles, Fable, mushrooms & papas con chorizo.
Microwave – Pierce the bag with a fork so steam can escape, microwave for 1 minute, or until hot.
Boiling water – Bring a pot of water to the boil & reduce to a gentle simmer. Add sealed bag & simmer for 6 – 10 minutes.
For Al Pastor, Pork Carnitas & Papas con Chorizo, you could also level up & heat in a pan.
Frying Pan – Add to a medium heat pan/grill & heat until warmed through, move the topping around so it doesn’t stick.
If you’ve got a ‘Chilaquiles Pack’ – welcome to one of Mexico’s greatest secrets! Known outside of Mexico as “Mexican nachos”, our heart warming & mouth watering chilaquiles will soon be a contender for your favourite Mexican dish… So you’re a pro when you tell your amigos about it, it’s pronounced chill-a-ki-less!
- Put your totopos (tortilla chips) in a large bowl & top with the cheese mix
- If you’re adding meat or beans, heat them now in the microwave (pierce the bag with a fork so steam can escape, and microwave for 1 minute, or until hot) or in boiling water (bring a pot of water to the boil and reduce to a gentle simmer. Add sealed bag and simmer for 6 – 10 minutes)
- Heat your salsa in the microwave in a covered bowl for 90 seconds (or until hot) OR in a pot on stove over a medium heat until hot – hot enough to melt cheese.
- Pour the hot salsa over the tortilla chips & cheese and mix it through until the cheese melts
- Place the hot salsa chips onto your serving plate and garnish with crema, onion and coriander. Add your frijoles, slow cooked meat or guacamole on top.
Cook up a fried egg for the top if you’re after a little something a little more – or for breakfast if you have leftovers!
Birria Meal Kit
From Jalisco, Mexico, Birria starts as a juicy stew of meat, chili & spices. You can eat it just like this by mixing your beef and consommé, or make a taco and sip your consommé like we do in Mexico, or try out the Birria Quesataco, made famous by our American neighbours… All are very delicious for different reasons.
Birria Tacos (the Mexican way)
- Heat the beef, onions & consommé following the instructions.
- Add the consommé to a small ramakin or cup for sipping (or dipping), top these with a little fresh onion, coriander & a squeeze of ¼ lime.
- In a warm tortilla, add some beef then grilled onions.
- Garnish with some fresh onion, coriander, a drizzle of salsa & squeeze of lime.
- Enjoy your taco while you sip your consommé, or try dipping the taco in.
Birria Stew (like your Mexican abuela makes)
- Mix the heated beef, consommé & onions in a soup bowl.
- Garnish with fresh onion, coriander & a squeeze of ¼ lime to serve.
- Serve with tortillas on the side.
Birria Quesatacos (Like Mexicans eat in America)
Set up a taco line for yourself using a pot on the stove for the consommé, a hot pan/grill for tortillas (keep the heated tortillas wrapped in foil until your ready to use them), a bowl of the reheated beef, heated grilled onion & the container of cheese mix.
- In a saucepan, over medium low heat, bring the consommé to a low simmer
- Take one corn tortilla & dip it shallowly into the consommé, coating both sides. Place the tortilla on the pan or grill & cover with some cheese.
- Fry the tortilla until the cheese has mostly melted (approx. 1-2 minutes) & the underside has browned & started to crisp.
- Add some beef & grilled onion on one half of the tortilla, top with a little fresh coriander, onion, salsa & a squeeze of lime.
- Fold the tortilla into a taco, sear each side for an additional 30 seconds & remove. Repeat this process to make 6 tacos. If you want to get your tacos krispie keep them for 5 to 8 minutes on the grill.
- Add the consommé to two cups for dipping, top these with a little fresh onion & coriander.
- Serve the tacos topped with the leftover coriander & onion, with lime wedges on the side, & the consommé.
However you create your birria, make your meal complete by serving them with guacamole, totopos, frijoles & the remaining salsa in a small ramakin. Dip your tortilla chips or make some frijole tacos using your leftover tortillas.