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Easy Homemade Southwest Spice Blend

By 2 Comments

A simple combination of herbs and spices give you a supply of your own homemade Southwest Spice Blend. Use it for grilling or roasting meats, and more.

Southwest Spice Blend in a Mason jar.

What exactly is my Southwest Spice Blend?

Myy recipe is a simple rustic chunky blend, more resembling the texture of a Montreal steak seasoning, rather than the more common fine spice mixes resembling a rub.

The difference with my Southwest Spice Blend is that I’m combining dried onion flakes, parsley flakes, Mexican oregano and crushed red pepper flakes. All of these are somewhat large in size compared to most fine blend jarred spices.

Chili powder and garlic powder join in for a traditional Southwest flair and the star of the show is adding chicken bouillon powder or granules.

This Southwest Spice Blend is a recipe that one of our Chef Instructors and I stirred together one day at Culinary School to season pork to make shredded pork tacos. During the process, we wanted it to be robust, we wanted it to be simple, we wanted to avoid a blend with an over-achieving list ingredients to confuse our tastebuds.

We wanted a Southwest Spice Blend that would build flavor, rather than mask flavor.

Let’s take a look.

Ingredients You’ll Need

Ingredients to make homemade Southwest Spice Blend.
  • Chili Seasoning: Don’t confuse Chili Seasoning with a single blend red chile powder. Chili seasoning is a blend of several spices developed to season Texas Style Chili Soups. To learn more reference my article Chili vs. Chile.
  • Red Pepper Flakes: Red chile flakes are the key component on kicking up that Southwestern heat we all love.
  • Mexican Oregano
  • Garlic Powder: Or Garlic Granules.
  • Kosher Salt: Chefs prefer Kosher for it’s pure salt flavor.
  • Dried Onions: Dried onions start as white onions that have been chopped and dehydrated. During the drying process, they become toastier and richer in flavor than fresh onions.
  • Dried Parsley: Dried parsley not only adds color, but adds a mild, slightly sweet and earthy flavor to this spice blend.
  • Chicken Bouillon: Full of savory umami flavor, it also brings a blast of salt and poultry.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

Step By Step Instructions, It’s Easy

Southwest Spice Blend in a green bowl.
  1. Step 1: Simply combine all ingredients in a bowl and use a whisk to blend. Store in an air-tight container, preferably a Mason-style jar.
How Long Will This Southwestern Spice Blend Last?

Stored in an airtight container, in a cool dry pantry, this spice blend will last six months or longer.

Is This Southwest Spice Blend Spicy Hot?

This recipe uses a healthy amount of red chile pepper flakes, which in fact are quite spicy. This spice blend is not spicy hot for us, but feel free to play with the ingredients. Cut the amount of red pepper flakes in half and substitute 1 Tablespoon of Paprika, or Smoked Paprika for one tablespoon of the red pepper flakes. Doing so will tame that heat.

Tips For Success

  • A good rule of thumb to use this Southwest spice mix is to plan on one tablespoon per pound of meat.
  • All of the spices used to make this recipe are easily found on the spice aisle at your local grocer and you may already have everything you need on hand.

Ways To Use Southwest Spice Blend

  • Spice up those scrambled eggs. Sprinkle this spice blend over eggs at the beginning of the scrambling process. Make it a meal and add some drained black beans, chopped avocado and shredded cheese. Use 1 teaspoon for 4 scrambled eggs.
  • Grilled chicken: Sprinkle over chicken thighs or chicken breasts before grilling.
  • Whether grilling or pan searing, jazz up that next flank steak.
  • Try Southwest Spice Blend on roasted vegetables. Just sprinkle over the vegetables before placing them in the oven.
  • Use it to make simple tacos. Sprinkle over ground beef or ground chicken to quickly flavor the meat.
  • Add a sprinkle of this spice blend over shrimp to make a quick cheesy shrimp quesadillas.

More Recipes You Might Like

And if you’re looking for more ways to spice up meats and sauces, don’t miss my category for Condiment Recipes. You’ll find lots of easy recipes, including the most popular on my site for Spicy Pickles Made From Store Bought Dills.

And if you’re a fan of Southwestern recipes, don’t miss my category for Mexican Food. Lots of great recipes to spice up your meal plans.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Southwest Spice Blend in a green bowl.
Print Recipe
5 from 1 vote

Southwest Spice Blend

A simple combination of herbs and spices give you a supply of your own homemade Southwest Spice Blend. Use it for grilling or roasting meats, and more.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: Southwest
Servings: 12 Tablespoons
Calories: 15kcal
Author: Lea Ann Brown

Ingredients

  • ⅓ Cup Dried Onion Flakes
  • ¼ Cup Dried Parsley Flakes
  • 1 Tablespoon Chicken Bouillon Powder or granules
  • 1 Tablespoon Chili Powder
  • 2 Tablespoons Crushed Red Pepper Flakes or 1 Tablespoon New Mexico Red Chile Powder
  • 1 teaspoon Mexican Oregano
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Kosher Salt

Instructions

  • Add all ingredients in a small bowl and use a whisk to combine.
  • Transfer to a Mason type jar with a tight fitting lid.
  • Store in your pantry alongside your other spice blends.
  • When ready to use, shake the jar well to redistribute the ingredients. This is a mix of large, fine, medium sized ingredients. Smaller spices may settle to the bottom of the jar.

Notes

Tips for Success
  • A good rule of thumb to use this Southwest spice mix is to plan on one tablespoon per pound of meat.
  • All of the spices used to make this recipe are easily found on the spice aisle at your local grocer and you may already have everything you need on hand.
  • Store in an airtight container in a cool dry place. A Mason-style jar works well here. Shake jar before each use to distribute spices well.

Nutrition

Serving: 1Tablespoon | Calories: 15kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.1mg | Sodium: 232mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 606IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Quick Pan-Seared Chimichurri Shrimp

By 2 Comments

Chimichurri sauce, with its spicy, garlicky, and tart lemon notes, pairs perfectly with sauteed shrimp. Using a bit of the Chimichurri sauce while cooking the shrimp, elevates this Chimichurri Shrimp recipe from good to great. Serve over basmati rice and with a warmed corn tortillas.

Chimichurri Shrimp served over white rice and with a corn tortilla.

What Can You Expect From This Recipe?

This Chimichurri Shrimp recipe was inspired by a couple of my favorite recipes, Chimichurri Flank Steak and Chimichurri Smashed Potatoes.

This Argentinian sauce is full of fresh flavors and it’s one of my absolute favorite things to make year round. It’s quick, it’s easy and works well on about any protein or veggie.

This Chimichurri Shrimp recipe may be my favorite all time ways to use this sauce. Delicate tender shrimp and the fresh sauce are great partners.

Because we’re dealing with smaller more delicate protein, we;ll take a slightly different approach with the cooking method and serving process.

Most Chimichurri recipes call for the Chimichurri sauce to be used as a garnish or a topping. Take for instance, my Chimichurri Flank Steak Recipe. Seasoned and grilled, The steak is then topped with the chunky Chimichurri sauce before serving. Those large pieces of meat are a welcome platform for a chunkier sauce.

For this Shrimp Chimichurri, we’ll take the same Chimichurri recipe, pulsed it in a food processor for a more elegant and smaller texture.

I’ve used a portion of the Chimichurri sauce during the shrimp cooking process. This deepens and brightens the flavor the shrimp, adding even more of that fresh Argentinean taste to the finished dish.

Seasoning the shrimp with one of my favorite spice options, smoked paprika, adds yet another delicious layer of flavor.

The remainder of the Chimichurri sauce is then used traditionally as a garnish for the finished dish over the shrimp and rice.

The outcome is a memorable shrimp recipe that is bright and exciting with flavor.

Let’s take a look.

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Ingredients You’ll Need

Ingredients to make chimichurri shrimp.
  • Fresh Parsley. Small chopped.
  • Red Onion. With deep purple skin and reddish flesh for color, red onions are sharper and spicier in flavor and the best choice for chimichurri sauce.
  • Lemon. We'll use only the zested skin.
  • Garlic. Chopped
  • Red Wine Vinegar: Red wine vinegar has a specific flavor. It's vinegar tart, which is mellowed out by a touch of sweetness.
  • Kosher Salt Chefs using prefer Kosher Salt due to it’s pure salt flavor.
  • Dried Oregano: Dried is preferred here. Fresh oregano has a stronger and sharper flavor, which may over-power the other ingredients.
  • Olive Oil: Since this chimichurri sauce is used as a vinaigrette style topping, use a good quality extra virgin olive oil for the flavor. It's less processed, offering a more pleasant taste. A bit fruity and a bit bitter. Like bitting into a good olive.
  • Large Shrimp: Large shrimp count per pound will equal 16 to 20 shrimp.

See recipe card for quantities.

Step by step Instructions

Chopped ingredients in a glass bowl to make flank steak chimichurri.
  1. Step 1: Make The Chimichurri Sauce: Combine all ingredients for the Chimichurri Sauce into a medium bowl.
Mixing ingredients together to make chimichurri sauce for flank steak.
  1. Step 2: Use a whisk to stir and combine.
Pulsing chimichurri sauce in food processor to make chimichurri shrimp.
  1. Step 3: Place ingredients into a food processor and pulse a few times. Remember, you just want to make the pieces a bit smaller, not pulverize them.
Cooking shrimp in a skillet to make shrimp chimichurri.
  1. Step 4: Cook The Shrimp: Toss the shrimp with the smoked paprika and salt, making sure each piece is well coated. Set aside and let marinate for 10 minutes. Add shrimp to hot oil in the pan, making sure they’re laying flat.
Adding chimichurri sauce to cooked shrimp in a skillet to make shrimp chimichurri.
  1. Step 5: Cook shrimp for one minute. Then turn each shrimp and cook on the other side for one minute. Pour in ½ cup of the Chimichurri Sauce and toss with shrimp, cooking for another two minutes or until shrimp are cooked through.
Chimichurri Shrimp served over white rice and with a corn tortilla.
  1. Step 6 : To Serve: Spoon cooked rice onto plate. Top with shrimp and drizzle more of the reserved chimichurri sauce over rice and shrimp.

Hint: How Can You Tell When Shrimp Is Cooked Through? Shrimp are cooked through when they curl and form the letter “C”. If they start to curl past that stage, they’re on their way to being over cooked.

Variations

  • To Serve – Serving Chimichurri Shrimp over rice keeps the recipe gluten free. But don’t rule out a base layer of pasta.
  • Vegetables – Or if you’d like, keep it super healthy and serve over steamed veggies.
  • Tacos – Are you thinking what I’m thinking? Spoon some Chimichurri shrimp into warmed corn tortillas or street style flour taco shells.

Equipment

Use your favorite skillet to cook the shrimp. No special equipment here. But you will need a food processor to break down the Chimichurri sauce. If you don’t own one, it’s a good time to practice your knife skills and fine dice the vegetables. Which in culinary terms means to cut them 1/16th inch x 1/16th inch x 1/16th inch.

Top tip

Purchase good quality wild caught shrimp. Look for the label indicating that it's wild caught American shrimp and not imported farmed. You'll be amazed that American wild caught shrimp actually tastes like shrimp. Sweet, buttery and smelling clean and oceanic.

FAQ

Can I Make This With Grilled Shrimp?

The secret to this recipe is using some of the sauce while during the final stages of cooking the shrimp. Which would not work on a grill. Unless you’re using a flat-top, I’d stick with a stove-top skillet.

Can I Make This With Other Seafood?

Absolutely. I’m liking he idea of seared scallops, delicate sea bass or even Halibut.

How Long Does Chimichurri Shrimp Last?

Got leftovers? Keep them in an airtight container for up to three days. Very very gently reheat on low heat stovetop.

More Fresh Shrimp Recipes

One of our favorite Summery shrimp recipes is this one for Adobo Shrimp Tostadas with Easy Lime Slaw. Looking for other recipes like this? Try these:

And if you’re looking for more shrimp recipes, check out my Seafood Category. You’ll find one of the most popular shrimp recipes on my site for Campechana, a Mexican Shrimp Cocktail.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Print Recipe
5 from 1 vote

Chimichurri Shrimp

Chimichurri sauce, with its spicy, garlicky, and tart lemon notes, is a great partner for sauteed shrimp. Sautee the shrimp in some of the chimichurri sauce takes this Chimichurri Shrimp recipe from good to great.
Prep Time20 minutes
Cook Time6 minutes
Resting Time10 minutes
Total Time36 minutes
Course: Main Course Seafood
Cuisine: American/Mexican
Diet: Gluten Free
Servings: 4
Calories: 280kcal
Author: Lea Ann Brown

Ingredients

  • For The Chimichurri Sauce
  • ½ cup Red Onion chopped
  • ½ cup Flat leaf parsley leaves chopped
  • 1 teaspoon dried oregano
  • 1 Tablespoon Fresh garlic minced
  • ⅓ cup Extra virgin olive oil
  • 3 Tablespoons Red Wine Vinegar
  • ½ teaspoon Crushed Red Pepper Flakes
  • 1 Tablespoon Lemon Zest
  • ½ teaspoon Kosher salt
  • For The Shrimp
  • 2 Tablespoons Smoked Paprika
  • ½ Tablespoon Kosher salt
  • 1 pound large shrimp deveined, peeled, tails left on. Large shrimp count per pound is 16 – 20.
  • 3 Tablespoons Good quality olive oil
  • To Serve
  • Basmati rice and corn tortillas

Instructions

  • Prepare the Chimichurri Sauce
  • Combine all ingredients for the Chimichurri Sauce into a medium bowl. Use a whisk to stir and combine
  • Place ingredients into a food processor and pulse a few times. Remember, you just want to make the pieces a bit smaller, not pulverize them. Set aside and prepare shrimp.
  • To Cook The Shrimp
  • Toss the shrimp with the smoked paprika and salt, making sure each piece is well coated. Set aside and let marinate for 10 minutes.
  • Heat a large skillet over medium heat for about 5 minutes. Pour in 3 tablespoons of olive oil, allowing it to heat for one minute.
  • Add shrimp to the pan, making sure they're laying flat. If your skillet isn't large enough, work in batches as to not over-crowd the shrimp.
  • Cook shrimp for one minute. Then turn each shrimp and cook on the other side for one minute.
  • Pour in ½ cup of the Chimichurri sauce and toss with shrimp, cooking for another two minutes or until shrimp are cooked through. Shrimp will start to curl and turn pink.
  • Serve shrimp immediately over basmati rice and drizzle with reserved chimichurri sauce. Serve with a warmed or toasted corn tortilla on the side.

Notes

Hint: How Can You Tell When Shrimp Is Cooked Through? Shrimp are cooked through when they curl and form the letter “C”. If they start to curl past that stage, they’re on their way to being over cooked.
Purchase good quality wild caught shrimp. Look for the label indicating that it’s wild caught American shrimp and not imported farmed. You’ll be amazed that American wild caught shrimp actually tastes like shrimp. Sweet, buttery and smelling clean and oceanic.
Leftover Chimichurri Shrimp will keep for three days in the fridge.

Nutrition

Serving: 4ounces | Calories: 280kcal | Carbohydrates: 6g | Protein: 1g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Sodium: 1176mg | Potassium: 177mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2440IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 2mg

Chimichurri Shrimp … It’s What’s For Dinner

New Mexico Tortilla Burger Recipe

By 2 Comments

Next time you’re planning burgers, try tucking a lively seasoned burger patty onto a toasted tortilla that’s been dressed with refried beans, lettuce and shredded cheese. Topped with a fried egg and you’ve got yourself a delicious New Mexico Style Tortilla Burger.

And don’t miss my recipe for Taco Burgers, another Southwestern burger that will win your heart.

Tortilla burger served on a flour tortilla topped with cheese lettuce and taco sauce.

What To Expect From This Recipe

Two of America’s favorite foods, tacos and burgers unite for a delicious Southwestern hamburger. A Tortilla Burger to be exact.

Corn or flour tortillas replace hamburger buns and ground beef is seasoned with bottled Taco Sauce.

Rather than ketchup and mustard, refried beans are used as the condiment and lettuce and tomato join in to complete the taco burger experience.

And in true New Mexico fashion, just like this recipe for Stacked Enchiladas, a fried egg and a sprinkle of hot sauce complete the meal.

This recipe comes from one of my favorite New Mexico cookbooks, Simply Simpatico and the recipe was recommended to my by one of my New Mexico native Chef Instructors in Culinary School.

This tortilla burger is more than just a burger on a tortilla, it’s a beautifully spiced burger patty dressed up with all of your favorite taco trimmings. I hope you give it a try.

Serve this Tortilla Burger with Green Chile Mac and Cheese. Perfect!

Let’s take a look.

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Ingredients You’ll Need

Using mostly store purchased ingredients, this is more of an easy assemble recipe than a detailed cooking recipe.

Ingredients to make tortilla burgers.

See full list of ingredients and precise measurements in the recipe card below.

  • Lean Ground Beef: I usually recommend an 80-20% ground beef blend for burgers. However, since we’re adding ingredients to the ground beef, purchase a leaner blend, like 93-7%
  • Bottled Taco Sauce: I purchase medium heat Sky Valley brand from Whole Foods. Choose your favorite brand.
  • Refried Beans: Use canned, or make these tortilla burgers after you’ve made a batch of Homemade Refried Beans.
  • Tortilla Shells: You can make tortilla burgers with either corn tortillas or small flour tortillas.
  • Eggs: To make this a New Mexico style tortilla burger, we’ll top them with fried eggs.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Step by Step Instructions

Mixing ground beef with taco sauce to make tortilla burgers.
  1. Step 1: In a medium bowl, combine ground beef and ⅓ cup of the Taco Sauce and salt and pepper. Use your hands to gently mix the ingredients.
Making small burger patties to make tortilla burgers.
  1. Step 2: Shape the beef mixture into 6 equal large meatballs. Then gently use the palm of your hands to press them into burger patties. Place on a plate and refrigerate for 1 hour.
Keeping tortillas warm while making tortilla burgers.
  1. Step 3: Heat the tortillas and keep warm. I like to toast them on the open flame of my gas stovetop grates. They toast very quickly, so watch them closely, turning once. You can also use a comal to warm tortillas. Use a tortilla warmer, or cover with foil to keep warm.
Frying tortilla burger patties in a large skillet.
  1. Step 4: In a skillet, over medium high heat, cook the patties 6 minutes, turning once or until internal temperature reaches 160 degrees. Keep warm by covering with foil.
Heating up canned refried beans in a skillet to make tortilla burgers.
Frying eggs in a skillet to make tortilla burgers.
  1. Step 5: In a shallow fry pan, over medium heat, heat the refried beans. Cover with foil or a lid to keep warm.
  1. Step 6: In a non-stick skillet sprayed with non-stick spray, fry eggs until yolks are of desired firmness. Keep warm.

How To Build The Tortilla Burgers

Smearing refried beans on a corn tortilla to make tortilla burgers.
How to build a tortilla burger.
  1. Step 7: Spread some of the refried beans on a warm tortilla shell. You can use either corn tortillas or street taco sized flour tortillas.
  1. Step 8: Place a cooked beef patty on the refried beans and drizzle with more taco sauce. Top with a fried egg, then sprinkle on shredded cheese and chopped lettuce. Serve immediately.
Eating a tortilla burger with your hands.

Or, slide a tortilla burger patty into warmed small Street Taco flour tortilla that’s been smeared with re-fried beans. Add shredded cheese and chopped lettuce, drizzle with a little bit of taco sauce and eat it hand held, taco style without the fried egg.

On Warming Tortillas: You simply can’t take a corn tortilla out of the package and use it. They have to be warmed to be pliable before using.

  • I like to toast mine on an open flame on my stove top gas range. They toast in seconds, so you have to watch them close, turning them once. You can also toast them on a comal. Or on a sheet pan in the oven.
  • You can also warm the corn tortillas by wrapping them in a damp paper towel and cooking them in the microwave for for 2 minutes at 50% power.
  • I have also toasted flour tortillas stove top, but a microwave works very well also.
  • I have purchased these Tortilla Warmer Pouches, which work well to warm and keep either flour or corn tortillas warm. They work like a charm. (I’ve provided an Amazon Link for the tortilla warmers. I am an Amazon Affiliate and receive a small commission at no additional charge to you, if you purchase them through this link.)

Substitutions

  • Ground Beef – If you simply don’t eat beef, use ground turkey to make these burgers.
  • Corn Tortillas – Using Corn tortillas make this recipe gluten free.

Questions You May Have

Can these burgers be cooked on the grill?

You can, however, keep in mind the burger patties aren’t as firm as regular burgers that cook easily on an outdoor grill. The meat is looser because you’re adding sauce to the patties and there will be a risk of them falling through the grates. My recommendation would be to cook them inside in a skillet. A flattop grill may be a better choice when cooking out of doors.

Can these be cooked in an air fryer?

Yes. I’ve never cooked burgers in an air fryer, but I understand it works well. Just follow your favorite air-fryer burger recipe for cooking time.

Variations

  • Spicy – Instead of salt and peppering eggs while frying, try sprinkling with a pinch of New Mexico Red Chile Powder.
  • Deluxe – Dress up these tortilla burgers with a dollop of Guacamole.
  • Kid friendly – Using a mild Taco Sauce will keep these on the less spicy side, making them very kid friendly.

For a spicier burger, check out my recipe for Southwest Ground Chicken Burgers.

Best Toppings For Tortilla Burgers

Keep it simple and keep it Southwestern. No need to get fancy.

  • Grated Cheese
  • Chopped Lettuce
  • A drizzle of Taco Sauce
  • And a fried egg if you like.

Storage

We’re empty nesters, so I needed to store leftover burger patties. Keep them in an air tight container in the refrigerator for up to 4 days. Or in the freezer for 3 months. If freezing, I like to wrap each burger patty in plastic wrap, then place them in a zip-lock style freezer bag. Tortillas can be stored at room temperature in an air-tight container, or frozen.

To reheat, microwave each burger patties for about 1 minute on on 50% power. Use the microwave to gently reheat the tortillas.

Top tip

Handle the burger patties very gently. Adding the taco sauce is adding liquid to ground beef. Which makes the patties a little more delicate and less firm than you’re used to.

Are you a burger fan like us? Try these popular recipes:

And if you’re looking for more Southwestern recipes, don’t miss my category for Mexican Southwestern Recipes. You’ll find lots of great recipes including the most popular on my site for Colorado Green Chili. Made with pork, it’s truly a crowd pleasing recipe.

And don’t miss this old fashioned recipe for Taco Salad Made with Catalina Dressing. If you like this tortilla burger recipe, you’re going to love this salad recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Tortilla burger in a tortilla shell with lettuce and cheese.
Print Recipe
5 from 1 vote

New Mexico Tortilla Burger Recipe

These Tortilla Burgers are a real south-of-the-border style hamburger with all the trimmings.
Prep Time15 minutes
Cook Time15 minutes
Resting time1 hour
Total Time1 hour 30 minutes
Course: Main Course Beef
Cuisine: Southwestern
Servings: 6 burgers
Calories: 296kcal
Author: Lea Ann Brown

Ingredients

  • 6 packaged Corn Tortillas, or Flour Tortillas warmed or toasted.
  • 1 pound Lean Ground Beef 93 – 7% works well here
  • 8 ounce Jar of Taco Sauce mild or medium heat level
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
  • 16 ounce Canned Refried Beans
  • 6 Eggs
  • 1 Cup Iceberg Lettuce fine chopped. Or Romaine.
  • 1 Cup Shredded Cheddar Cheese

Instructions

  • In a medium bowl, combine ground beef and ⅓ cup of the Taco Sauce and salt and pepper. Use your hands to gently mix the ingredients.
  • Shape the beef mixture into 6 equal large meatballs. Then gently use the palm of your hands to press them into burger patties. Place on a plate and refrigerate for 1 hour.
  • Heat the tortillas and keep warm. I like to toast them on the open flame of my gas stovetop grates. They toast very quickly, so watch them closely, turning once. You can also use a comal to warm tortillas. Use a tortilla warmer, or cover with foil to keep warm.
  • In a skillet, over medium high heat, cook the patties 6 minutes, turning once or until internal temperature reaches 160 degrees. Keep warm by covering with foil.
  • In a shallow fry pan, over medium heat, heat the refried beans. Cover with foil or a lid to keep warm.
  • In a non-stick skillet sprayed with non-stick spray, fry eggs until yolks are of desired firmness. Keep warm.
  • To build the tortilla burgers, place warmed or toasted tortillas on a plate. Spread each with some of the refried beans. Place a beef patty on the refried beans and drizzle with more taco sauce.
  • Top with a fried egg, then sprinkle on some shredded cheese and chopped lettuce. Serve immediately.

Notes

Tips For Success
Handle the burger patties very gently. Adding the taco sauce is adding liquid to ground beef. Which makes the patties a little more delicate and less firm than you’re used to.

Nutrition

Calories: 296kcal | Carbohydrates: 9g | Protein: 29g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 229mg | Sodium: 768mg | Potassium: 354mg | Fiber: 3g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 0.3mg | Calcium: 192mg | Iron: 3mg

New Mexico Tortilla Burger … It’s Whats for Dinner

Creamy Tuscan Chickpea Soup

By 6 Comments

In a nut shell: Once the weather starts turning cooler, I like to make a big pot of soup on Sundays and start the week having flavorful leftovers. After all, soup is one of those things that always tastes better the next day.

Creamy Tuscan chickpea soup.

Would I Make This Again?

Absolutely yes! This is a wonderful soup that makes enough for about 8+ servings. I love an excuse to use sun-dried tomatoes and the combination of flavors here welcomes those rich little pieces of goodness.

Points and Perks

  • Perk: It’s a restaurant quality meal.
  • Perk: Chickpeas – considered to be a superfood, I’m always looking for ways to use them.
  • Perk: It’s a pretty easy meal to make and it’s a one-pot meal.
  • Point #1: This recipe calls for Italian Sausage. I’m a fan of Chicken Italian Sausage which makes this a bit healthier.
  • Point #2: This recipe calls for kale. Don’t like it, but switching out spinach or chard makes this a recipe we enjoyed.
  • Point #3: Creamy but not overly so. This recipe calls for ¼ cup of heavy cream. With lots of broth, I can live with those small amount of fat calories.

Please note: The recipe in this article changes each periodically. If you want to save this recipe, please print out or download it, rather than save it to Pinterest. Next week, there will be a new recipe in its place. If you do happen to come back and not find the recipe you’re looking for, please email me and I’ll send it to you.

Creamy Tuscan chickpea soup.
Print Recipe
5 from 3 votes

Creamy Tuscan Chickpea Soup

Spicy sausage, tender chickpeas, and savory aromatics come together for a comforting bowl of goodness in this one-pot soup.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Soup, Stews and Chilis
Cuisine: Mediterranean
Servings: 8
Calories: 383kcal
Author: Lea Ann Brown

Ingredients

  • 1 Tablespoon extra-virgin olive oil
  • 1 pound Spicy Italian sausage casings removed
  • 1 large Yellow onion chopped, about two cups
  • 1 large Celery Stick chopped, about ½ cup
  • ½ cup Sun-dried tomatoes in oil, chopped
  • 4 large garlic cloves peeled and minced
  • 8 Cups Chicken stock
  • 2 15-ounce Cans of chickpeas drained and rinsed
  • 4 cups 4 cups torn lacinato kale leaves About 1 small bunch
  • 2 ounces Parmigiano-Reggiano cheese Grated (about ½ cup), plus more for garnish
  • ¼ cup Heavy cream
  • 2 Tablespoon Chopped fresh basil
  • ¾ teaspoon Kosher Salt

Instructions

  • Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often and breaking into small crumbles using a wooden spoon, until sausage is rendered and browned, 5 to 8 minutes.
  • Add onion and celery to Dutch oven; cook, stirring often and scraping bottom of pot to loosen any browned bits, until vegetables begin to soften, 4 to 6 minutes. Stir in sun-dried tomatoes and garlic. Cook, stirring often, until fragrant, about 1 minute. Stir in stock and chickpeas; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until flavors meld, about 15 minutes. Spoon off and discard any foam that rises to the surface.
  • Add kale to Dutch oven; cook, stirring occasionally, until tender, about 5 minutes. Remove from heat, and stir in cheese, cream, basil, and salt. Divide soup evenly among bowls, and garnish with additional cheese, if desired.

Notes

Notes:
  • If you don’t like kale (that’s me) substitute spinach or chard.
  • I used dried chickpeas. 1 ½ cup dried chick peas (precooked) will equal about two cans 15 ounce cans.
  • I am a fan of Italian Chicken Sausage. It makes a great substitute here. 
  • I added ½ teaspoon of fennel seed …. because I love it with Italian sausage.

Nutrition

Calories: 383kcal | Carbohydrates: 16g | Protein: 18g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 64mg | Sodium: 1106mg | Potassium: 718mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1310IU | Vitamin C: 16mg | Calcium: 149mg | Iron: 2mg

Campechana, Mexican Shrimp Cocktail

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Next time you’re in the mood for a shrimp cocktail appetizer, give this refreshing Mexican version a try. Campechana is an authentic Mexican seafood appetizer chock full of tomatoes, jalapeno, cucumber and more. A tossed salad, some crusty bread and you’ve got a perfect Summer back patio meal.

Campechana Mexican Shrimp Cocktail served in a margarita glass and garnished with shrimp and avocado. Served with corn chips

What is Campechana?

Campechana is a traditional tomato based Mexican shrimp cocktail recipe that contains fresh chopped vegetables. Campechana can also be made with baby octopus, oysters, mussels, scallops, or white fish, making it a Mexican mixed seafood cocktail. The idea for Campechana comes from Campeche, a Mexican State on the Yucatan peninsula where fresh seafood cocktails are served beach side. Also known as cocktail de camerones.

What You Can Expect From This Recipe

Campechana is a popular choice for seafood lovers looking for a fancy feel appetizer or a light Summer meal. It’s combination of fresh seafood, tangy sauce and crunchy texture make this a culinary treat.

Imagine a brothy tomato based citrus salsa, swimming with plump tender shrimp, creamy avocado, crunchy with celery and cucumber, and some spicy peppers.

Let’s throw in some briny olives for an extra kick. That describes this fresh Mexican seafood cocktail, and a recipe you’ll want to serve all Summer long.

This is a very refreshing Mexican Appetizer that’s full of flavor. Not to mention a healthy option.

A recipe I learned to make in Culinary School and also a method our chef instructors taught us to to poach shrimp = tried and true. Let’s take a look:

Campechana Ingredients

See full list of ingredients and precise measurements in the recipe card below.

Ingredients to make Campechana Mexican Shrimp Cocktail.
  • Cooked Shrimp. Shells removed, tails removed and chopped. Save a couple of whole shrimp for garnish.
  • Tomato Juice, or Clamato
  • Hot Sauce: Your favorite brand
  • Tomato
  • Cucumber
  • Lime Juice
  • Old Bay Seasoning (used to cook shrimp)
  • Green Bell Pepper
  • Onion
  • Celery
  • Avocado
  • Jalapeno Pepper
  • Green Olives, bring a Spanish flair.
  • Chile Powder: I prefer New Mexico Red Chile Powder, Cayenne will also work.

Ingredient Notes

  • Please don’t confuse Chili Seasoning with Chile Powder. Use a pure red chile powder to make Campechana. Chili seasoning (with an “i”) is a blend of seasonings used to make Tex-Mex style Chile Soups.
  • Kosher salt is preferred by chefs for it’s pure salty flavor. Sea salt or table salt will work fine here.
  • Mix it up and combine ½ pound of cooked shrimp with ½ pound lump crab meat. Crab meat by law has to be sold cooked, so no need to cook the crab.
  • For a more savory briny flavor, substitute Clamato Juice for Tomato Juice.

How to Make Authentic Mexican Shrimp Cocktail (Campechana)

Making Campechana step 1, soaking onions in lime juice.
Making campechana step 2, combine chopped vegetables.
  1. In a glass bowl, combine onions, lime juice and salt, stir and rest for 15-20 minutes as you chop the remaining ingredients.
  1. Add the minced tomato, cucumber, celery, bell pepper, jalapeno, and green olives.
Step 3 to make campechana. Mixing vegetables together.
Step 4 to make campechana. Adding shrimp and tomato juice to vegetables.
  1. Mix all ingredients together with a large spoon.
  1. Add tomato juice, chopped or sliced shrimp and several dashes of hot sauce. Stir, cover and chill for 1-2 hours.

How To Serve and Devour

Campechana in a glass bowl served with tortilla chips and saltine crackers.
  • Grab a couple of margarita glasses and spoon in the Shrimp Campechana. Garnish the rim of the margarita glass with a cooked shrimp, tail intact and a slice of avocado.
  • Or serve in a glass bowl to show off the colorful mix of vegetables. Garnish with chopped avocado.
  • The traditional way to serve Campechana is with Saltine crackers or sturdy Tortilla Chips. Use these to eat as if you were eating a Mexican dip.
  • Provide a wedge of lime for squeezing, and chopped cilantro for garnish.

Questions You May Have

Is Campechana A Main Course or Appetizer?

Either. This recipe makes enough for 6 people as an appetizer. It can also be served as a main course using larger portions for 4 people. So depending on how many you’re feeding, this is a wonderful light dinner recipe, or a beautiful shrimp cocktail appetizer to start a Mexican Dinner Menu.

What’s The Difference Between Campechana and Ceviche?

Campechana is similar to ceviche, however with campechana, the seafood is cooked with heat, as opposed to brined in an acid (lime juice) like ceviche.

Storage

Campechana stores surprisingly well. And without losing flavor or compromised texture. Store in an air tight container in the refrigerator for up to one day. Remove any avocado before storing.

Tips For Success:

  • Spend the extra few dollars and purchase quality shrimp Shrimp that tastes like shrimp. It’s the secret to a really good Campechana. Seek out wild caught shrimp from the Gulf of Mexico. Look for it at stores like Whole Foods, who provide sustainable seafood products.

What to Serve It With

If you’re making this to serve guests as as a beginning to a beautiful to a Mexican themed dinner, MahiMahi Kabobs with Jalapeno Butter is one of my favorite seafood main course choices. Here are some more ideas.

Another good choice is Pollo Asado, Citrus juice and Mexican spices join forces to create bright and complex flavors for this easy Mexican Chicken Marinade to make Chicken Asado. A juicy Mexican grilled chicken dinner with sheer pizzaz.

And don’t forget a Mexican cocktail, like this recipe for Palomas.

If you’re looking for fresh Summery shrimp recipes, don’t miss this one for Chimichurri Shrimp. An Argentinean shrimp recipe that’s easy and bursting with flavor.

Looking for more Mexican Style appetizer recipes? I’ve got you covered:

And if you’re looking for a ton of appetizer recipes, don’t miss my Appetizer Category. You’ll find a ton of finger licking ideas. Including my recipe for Honeyed Prosciutto Wrapped Shrimp. One of the most popular seafood appetizers on my site.

This recipe was published May of 2012 and updated June, 2024 with step by step instructions.

Campechana Mexican Shrimp cocktail in a margarita glass.
Print Recipe
4.86 from 14 votes

Campechana, Mexican Shrimp Cocktail

Next time you're in the mood for a shrimp cocktail appetizer, give this refreshing Mexican version a try. Campechana is an authentic Mexican seafood appetizer chock full of tomatoes, jalapeno, cucumber and more. A tossed salad, some crusty bread and you've got a perfect Summer back patio meal.
Prep Time15 minutes
Cook Time3 minutes
Resting time2 hours
Course: Appetizer Recipes
Cuisine: Mexican
Servings: 6
Calories: 188.74kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound shrimp medium or large, preferably American Wild Caught
  • 1 Tablespoon Old Bay Seasoning add a wedge of lemon if you'd like.
  • ½ cup sweet onion minced, or yellow onion.
  • ¼ cup lime juice
  • ¼ teaspoon Kosher salt
  • 1 Cup tomato finely chopped. One medium tomato.
  • ½ Cup cucumber About ¼ of a medium cucumber. Peeled and minced.
  • ½ Cup celery Minced. About 1 medium stalk.
  • ¼ Cup green bell pepper minced
  • ¼ Cup jalapeno pepper minced, about 1 medium pepper
  • 3 tablespoons Green Olives chopped, pitted
  • 2 cups Tomato Juice Or Clamato
  • 2 dashes hot sauce to taste (I used lots)
  • ¼ bunch cilantro chopped
  • 1 avocado cut into small cubes
  • ½ avocado sliced into wedges
  • chile powder & black pepper I like Chimayo Chile Powder, or ancho

Instructions

  • To Cook The Shrimp: Bring 2 quarts of water to a boil. Add the Old Bay seasoning to water. Add shrimp and bring back to a boil. Remove from heat and rest for about 3 minutes - drain and chill shrimp. Reserve 4 – 8 of the shrimp for garnish. Remove tails from the rest of the shrimp and chop or slice.
  • In a glass bowl, combine onions, lime juice and salt, stir and rest for 15-20 minutes as you chop the remaining ingredients.
  • Add the minced tomato, cucumber, celery, bell pepper, jalapeno, and green olives. Stir well.
  • Add tomato juice, chopped or sliced shrimp and several dashes of hot sauce - cover and chill for 1-2 hours.
  • Just before serving, stir in cilantro and chopped avocado. Spoon into four margarita glasses and garnish with a lime wedge, a whole shrimp or a slice of avocado. Or all.
  • Sprinkle with chile powder and freshly cracked black pepper. Serve with saltine crackers or tortilla chips and hot sauce on the side.

Video

Notes

Tips for Success:
  • Spend the extra few dollars and purchase quality shrimp. Shrimp that tastes like shrimp. It’s the secret to a really good Campechana. Seek out wild caught shrimp from the Gulf of Mexico.
  • Use good knife skills here. Evenly chopped vegetables results in pride in skill set and a professional appearance of this dish.

Nutrition

Calories: 188.74kcal | Carbohydrates: 12.12g | Protein: 17.69g | Fat: 8.63g | Saturated Fat: 1.27g | Cholesterol: 190.51mg | Sodium: 650.63mg | Potassium: 606.11mg | Fiber: 4.5g | Sugar: 4.94g | Vitamin A: 807.97IU | Vitamin C: 37.35mg | Calcium: 143.9mg | Iron: 2.76mg

Shrimp Campechana Recipe …It’s What’s for Summer Dinner.

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