Category Archives: Mexican

Oct14 017

Tito’s Tacos’ All Meat Burrito

I went to school just down the road from Tito’s Tacos in Culver City and it became a lunch time and after school destination for us to get something good and cheap enough for our allowance. It became a habit and like almost everything that you grow up eating, it became as much of a comfort food as mom’s cooking.

I have been living out of state for a long time now but every time I go back to L.A., Tito’s Tacos is a must stop and their all meat burrito is a must have. I have never found anything like it anywhere else. So I was genuinely excited when one of my facebook friends who also attended the same school posted that he found a recipe that came really close to the Tito’s Tacos all meat burrito! He tried this copy cat recipe from and since he said it was just like the real thing, I decided to give it a go. Of course, I couldn’t just follow the recipe, I had to tweak it just a bit.

I must say, I was quite happy with the result and so was the family. I had mine with just meat and cheese because I wanted to see if it was just as I remember having, and I was not disappointed! The rest of the family added extras like sour cream and pico de gallo and rice with theirs and they all proclaimed they would love to have this added to the regulars on the menu. And just like any good stew, this was even better the next day!

4.3 from 7 reviews
Tito's Tacos' All Meat Burrito
Recipe type: Entree, Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
This is a copy of the all meat burrito filling served at Tito's Tacos in Culver City, CA.
  • 3-4 lbs Beef Chuck Roast, trimmed and cut into chunks
  • ½ cup Flour
  • 2 Tablespoons Olive Oil
  • 1 large Onion, chopped
  • 6 cloves Garlic, chopped
  • 1 Tablespoon Paprika
  • ½ teaspoon Ground Cloves
  • 1 teaspoon Ancho Chili powder
  • 1 teaspoon Chipotle Chili powder
  • 3 cups water or Beef Broth
  • Salt to taste
  1. Coat the beef pieces with flour
  2. Heat a heavy bottomed pan or skillet and add the olive oil. Sear the pieces of beef until browned on all sides and put them in the slow cooker.
  3. In the skillet, with the remaining oil, add the garlic and onions. Saute until fragrant and the onions are translucent.
  4. Add some of the beef broth or water to deglaze the pan and pour the mixture in the slow cooker with the beef.
  5. Add the remaining ingredients to the slow cooker.
  6. Cover and cook on high for 8-10 hours or until the beef is falling apart tender.
If after the beef is tender the sauce is still watery, cook uncovered for another hour to thicken the sauce.



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Steak Fajita

Chili Lime Steak Fajitas

It has been a blissfully blistering summer and especially when the girls were away on vacation, my husband and I depended on fast and easy meals like plain ol’ steak and potatoes. As good as it is though, that soon gets old and one of my favorite ways of sprucing up a steak dish is to create a fiesta out of it! My husband loves fajitas because of the intense flavors. I love the flavors too, but I also love the convenience.

And for hot summer days when sometimes the air gets so thick that you don’t even want to move, something fast and easy for dinner fits the bill perfectly. I was also going to say something light for dinner, but that doesn’t always work with a meat-eating-man. The compromise here is, with a dish like this, he can still load up on the protein and I can either have this over salad or make mini tacos with the tortillas.

To me the major components of a good fajita are the sauteed onions and bell peppers, a good salsa or pico de gallo, and if you have it, good home made guacamole. From there, you can use your choice or meat (chicken, steak or seafood) and condiments.

The recipe below is for the marinade. The fajita marinade is crucial to getting just the right ‘fajita’ flavor.

: Chili & Lime Marinated Steaks

: This is the marinade recipe for steaks or chicken. Whichever you decide to use for your fajitas.

  • 2 Limes, juiced
  • 2 Tablespoons Olive Oil
  • 2 garlic cloves, roughly chopped
  • 3 Tablespoon Cilantro, chopped
  • 1 Jalapeno, chopped
  • 1 teaspoon Kosher Salt
  • Flank Steak or any Steak of your choice

    1. The flavor for the steak is all in the marinade. You can put the steak in the marinade overnight or for just an hour if you’re short on time.

Preparation time:

Cooking time:

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Recipes to Rival: Tamales!


These tamales were delicious! I love tamales, but I don’t usually order them when we go to restaurants. Why? because restaurant tamales usually suck. They are dry and taste like cardboard. The best tamales I’ve had were homemade ones; the kind someone’s mom or grandma made. And growing up in California, I didn’t have a shortage of friends with tamale making moms and grandmas. I always knew what I was going to get for a gift on the holidays 🙂 So if the only tamales you’ve tasted is from a restaurant and you’ve sworn to not like them, I suggest making these and maybe you’ll change your mind.

This month’s challenge for Recipes to Rival is Tamales! and it is being hosted by The Healthy Vegan Kitchen. Since the ‘meateatarians’ I live with will mutiny if I took meat out of their tamales, I diverged from the vegan filling and went with our favorite, pork! I also halved the proportions for the masa as the original makes a huge amount that even my freezer probably can’t accommodate. Even with the half portion, I still ended up with quite a number of tamales. enough to feed our 5 hungry mouths with leftovers to freeze. However, if you have an army to feed, then the original proportions will be perfect for you. It will probably make an easy hundred tamales 🙂
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Spinach Quesadilla

Spinach Quesadilla

I got a call at work one day from Jade who asked if I’m coming home for lunch. I hadn’t really planned on it, but when she said she was making lunch, I jumped right on it. It’s against my principles to turn down a free lunch 😉

When I got home, this is what was waiting for me, prepared by chef Jade herself. The main attraction is the spinach quesadilla which she paired up with sliced of grilled steak and some cherry tomatoes with slivers of sweet onions. It was a delicious lunch which was just perfect for filling my hunger but not making me too sleepy to go back to work.

Making quesadilla is very easy and my girls learned how to make them early on, as soon as they were old enough to stand in front of the stove by themselves. Since then, they experiment on the fillings all the time, but of course plain cheese quesadilla is still a favorite.

To make quesadilla’s, heat a skillet over medium heat and lay a tortilla on it (corn or flour, depending on which one you feel like eating or have in the ref), sprinkle with cheese and any additional topping which in this case is spinach. Try to get most of the liquids out of the spinach so your quesadilla doesn’t get soggy. Lay another piece of tortilla to cover, and heat until the cheese is starting to melt and the lower tortilla gets warmed through and slightly browned. Try not to burn it. Flip the tortillas and fillings over and let the other side warm and brown a bit. The slightly melted cheese will hold both tortillas together so flipping should not be too difficult. Try not to overfill so you won’t have any problems.

When the cheese is melted and the tortillas warmed through, you’re ready to eat!

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Mexican Pizza

Mexican Pizza

I try to avoid buying processed foods and mixes but I’m a sucker for a good bargain, so that’s how we ended up with a couple of boxes of Mexican Pizza kits. We saw them on sale at Costco for 99 cents a box. Who can resist a sale like that? And since when do you find anything priced at 99 cents in Costco where everything comes in bulk and costs an average of $10?
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This is one of the girls’ favorite snack and they have become quite adept at making this snack themselves. We like to make our own tortilla chips by frying up leftover corn tortillas. They taste so much better than the store bought ones, we think.

For best taste, we like to make everything from scratch from the tomato salsa, the guacamole to the melted cheese.
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We are currently on vacation in Wilmington, NC. Today, after touring Screen Gems Studios where the One Tree Hill series is shot, we got hungry from all that walking and went to Fajita Express just for a quick and cheap lunch. We had our doubts walking in because of name and the fact that it has drive through service, but what the heck, we were hungry. The usual fare like fajitas, tacos, burritos, enchiladas, were passable enough. Asi had fish tacos which were quite good, but the surprise for me was this huge bowl of steaming menudo!

I have seen pitiful immitations of menudo, but this was the real thing. It was full of tender tripes and ligament floating in a spicy and savory soup. It came with a platefull of condiments: dried oregano, dried chile, chopped onions, cilantro, and lime. It would have been great with a huge glass of margarita, but as I was driving and sitting at a table full of kids, that wouldn’t have looked too well. This bowl was huge! I was so excited that I forgot to take a photo before I started eating. This photo was taken after I’ve had my fill and it was still over half full! As menudo takes a long time to cook, they only serve this on weekends. The best thing is the price. The huge bowl, with condiments and fresh, hot corn tortillas only cost $4.99.

For dessert, they have a freezer at the front of the restaurant, in front of the bar, with some exotic, delicious popsicles. We each got one flavor of passion fruit, coconut, strawberry, and some blue stuff that The Clone chose, and they were all delicious!

Now, I love dives with good food. My husband probably won’t go into this place, but if you like good, cheap food, this place is for you. Jade who is usually picky with where and what she eats was happy with this place and even liked their refried beans which tasted like it didn’t come out of a can. If you are ever in Wilmington, NC on a weekend and you’re into menudos, drop by this unassuming place.
Fajita Express
4610 Market Street
Wilmington, NC

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Mexican chicken, chili & potato pot

This dish was cooked by Jade sometime ago. She got the recipe from a cookbook that she gave me for my birthday last year, One Pot – simple & delicious easy to make recipes. She knows I just love one-pot meals that are also quick and easy. This dish, she cooked for us one day. It was so nice to come home and do nothing but eat dinner. Thanks, Jade 😀

2 TBSP vegetable oil
1 lb. boneless, skinless chicken breasts, cubed
1 onion, chopped
1 green bell pepper, seeded and chopped
1 potato, diced
1 sweet potato, diced
2 garlic cloves, chopped
1 or 2 green chiles, seeded and chopped
7 oz (1 can) canned chopped tomatoes
1/2 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
4 TBSP chopped fresh cilantro
2 cups chicken stock

Heat oil in a skillet and lightly brown the chicken. Add the onion, bell pepper, potato and sweet potato. Saute’ for a minute or two until the vegetables begin to soften. Add the garlic and chilies and stir for a minute until fragrant. Add the tomatoes, oregano, salt & pepper, and half the cilantro. Stir. Pour in the stock and let it simmer over low heat for 15 to 20 minutes until chicken is cooked through and vegetables are tender.

Sprinkle with the remaining cilantro just before serving.

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