Mexico: Tacos y arroz con leche

We are big fans of Taco Tuesday in our house. A few years ago my mother introduced me to making my own tortillas, it was so easy and a ba-gillion times more delicious than store bought. So I knew we had to make tacos this week and I was really excited to get Martin in the kitchen for this one.

Tacos consist of a tortilla folded around meat, lettuce, tomato, beans and other toppings. We went with corn tortillas, ground beef, pico de gallo, avocados, cheese, and sour cream.

When making tacos the first thing you need are the tortillas. To do this you will need masa, water, a tortilla press, and a large flat pan or griddle. You mix the masa and water based on the masa bag’s instructions- it will make a crumbly mixture that holds together when you squeeze it. Bonus tip: while making your tortillas cover the tortilla dough with a damp paper towel, it makes them so much easier to make!

Tortilla dough

Next you form the dough into roughly the size of a golf ball. Play around with the size of the balls based on how large or small you want your tortillas. Next place your dough ball on top of a piece of plastic wrap on your tortilla press. Cover the ball with a second piece of plastic wrap and press! Carefully open the press, peel the tortilla off of the plastic and lay it on your dry hot griddle or pan.

Flip them once while cooking, they should be firm with slight browning. I place mine in a tortilla warmer- something magical happens in there, the warmer traps the steam and softens the tortillas and somehow makes them more delicious.

That is tortillas done! Martin was in charge of pressing the dough and I was really impressed with how well he did. He has repeatedly asked to make tortillas again, he had a lot of fun!

Next you cook the meat, drain any fat and add the seasoning blend and reduce with water based on the seasoning packet’s directions- it’s typically 1 Tbs seasoning to 2/3 water.

Next is the pico. When I was fresh out of college I worked in sales at a Crate and Barrel store- a high end home goods store. We sold some nice knives and one day there was a sales rep who was showcasing the knives to customers. She had the most addictive pico de gallo to show how easy precise knife cuts where with their product. Well any time we had some downtime I would find my self by the knife lady eating her salsa. Thankfully she shared her recipe with me and it’s so simple! Equal parts fresh jalapeno and onion, with double tomato, a dash of salt and pepper, finished off with some fresh lime juice.

Whenever I serve tacos I prefer to set out all the ingredients on the table and let everyone make their own taco. So my ideal taco is meat on the bottom followed by shredded cheese, topped with pico, avocado, and sour cream.

An important thing to remember when you eat tacos: you hold the taco level and move your head to eat it. If you keep your head straight and twist the taco you will lose your filling. So, hold the taco and move your head.

For dessert we went back to our trusted Global Feast cook book and the recipe for Mexico is arroz con leche or rice with milk. So Martin and I made rice pudding!

The rice pudding was easy to make, delicious with raisins and a hint of cinnamon. Yum!


When my dad was in his 20s he was a waiter at a Mexican restaurant. So when he learned that we were learning about Mexico he wanted to share a special dessert with us!

Mexican Fried Ice Cream!

Do you want to hear a secret? It isn’t fried. nope. its covered in frosted flakes, thats it. No fryer, no heat, just ice cream and frosted flakes. Check out the recipe below 🙂

Mexican Fried Ice Cream

  • Ice cream
  • Frosted Flakes
  • Cinnamon
  • Honey
  • Whip topping (optional)
  1. Place 3 or so cups of Frosted Flakes into a gallon size bag and seal. With a rolling pin or your hands crush the flakes so that they are a mixture of whole flakes and crumbs. Transfer to a shallow dish.
  2. Scoop the ice cream into your desired size, we made some baseball sized and some golf ball sized balls.
  3. Roll the ice cream in the Frosted Flakes till it is completely covered. Place in a tupperware container, repeat till you’ve made enough
  4. Place the ice cream balls in the freezer to firm up
  5. When ready to serve place a fried ice cream ball in a dish drizzle with honey, sprinkle with cinnamon and top it with whip topping if you’d like.
  6. Enjoy!

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