Recipes

Mitla Crispy Tacos

Ingredients (serves approx. 4)

8 Palapa Corn Tortillas (14 cm)
Alternatively: 8 Palapa Taco Shells
500 g ground beef
1 tbsp oil
1 packet taco seasoning
Approx. 100 ml water
150 g iceberg lettuce, finely sliced
1–2 avocados, sliced
150 g sour cream
Palapa Salsa Medium
Optional: fresh coriander or lime wedges for serving

Preparation

Heat the oil in a frying pan and cook the ground beef until browned and crumbly.
Add the taco seasoning and water and leave to simmer for a few minutes.
Top the Palapa Corn Tortillas (14 cm) with a small amount of ground beef, fold them in half and fry them in a lightly oiled pan on both sides until golden brown and crispy.
Garnish the crispy tacos with iceberg lettuce, avocado slices, sour cream and Palapa Salsa Medium.
Serve immediately and enjoy.

Alternative: Instead of corn tortillas, you can also use Palapa Taco Shells. Simply heat them according to the package instructions, then fill them with the ground beef, lettuce, avocado, sour cream and Palapa Salsa Medium.

Aguachile Tostada

Ingredients (serves approx. 4)

8 Palapa Corn Tortillas (14 cm)
Approx. 300 g cooked and peeled shrimp
1–2 jalapeños
½ red onion, finely sliced
1 bunch fresh coriander
Juice of 2 limes
1 clove of garlic
1 tbsp olive oil
Salt and pepper
Oil for frying the tortillas

Preparation
Fry the Palapa Corn Tortillas in a little oil on both sides until golden brown and crispy. Then drain them on kitchen paper.
To make the aguachile sauce, blend the jalapeños, coriander, lime juice, garlic, olive oil, salt and pepper until smooth.
Combine the shrimp with some of the red onion and marinate them in the green aguachile sauce.
Arrange the shrimp mixture on top of the crispy tortillas.
Garnish with additional red onion rings and drizzle with a little more aguachile sauce just before serving.

Tip: For a more authentic aguachile, you can also use raw shrimp and “cook” them solely in lime juice for around 10–15 minutes. For a quicker and easier version, however, pre-cooked shrimp work just as well, as shown in the video.

Palapa Asada Nachos

Ingredients (serves approx. 4)

1 pack Palapa Tortilla Chips Plain/Salted
200 ml Palapa Cheddar Cheese Dip
Approx. 300 g beef steak, such as flank steak or rump steak
1 tbsp oil
Salt and pepper
150 g pico de gallo
Fresh coriander, roughly chopped
Optional: jalapeños and lime wedges

Preparation

Season the steak with a little oil, salt and pepper. Sear it on both sides in a hot frying pan or on the grill.
Leave the steak to rest briefly, then cut it into thin strips.
Arrange the Palapa Tortilla Chips in a serving dish or baking dish.
Pour the warm cheese sauce evenly over the chips.
Top with the steak strips.
Garnish with pico de gallo and fresh coriander.
Add jalapeños to taste and serve with lime wedges.

Tip: For an even more indulgent version, briefly warm the nachos in the oven before adding the toppings or sprinkle them with grated cheddar and bake until the cheese has melted.

Palapa Cheesy Nachos mit Pico de Gallo

Ingredients (serves approx. 4)

1 pack Palapa Tortilla Chips Chili, 450 g
200 g cheddar, grated
2 tomatoes, diced
½ red onion, finely diced
1 jalapeño, finely chopped
1 handful fresh coriander, chopped
Juice of 1 lime
Salt and pepper

Preparation

Spread the Palapa Tortilla Chips evenly in an ovenproof dish.
Generously sprinkle the grated cheddar over the chips.
Bake in a preheated oven at 180°C conventional heat for approximately 5–8 minutes, until the cheese has completely melted.
Meanwhile, combine the tomatoes, red onion, jalapeño and coriander in a bowl.
Season with lime juice, salt and pepper.
Remove the baked nachos from the oven and garnish with the fresh pico de gallo.
Serve immediately.

Tip: For an even creamier version, serve the nachos with sour cream, guacamole or Palapa Salsa Medium.