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Chile Rubbed Braised Beef Tacos with Red Cabbage Slaw

By 12 Comments

Braised beef tacos take on incredible flavor using a unique chile rub before a long slow cook in the oven. A few simple ingredients create a thick rich sauce to mix with the beef after shredding. This is an exciting flavored shredded beef taco recipe that makes the best beef street tacos ever. Let’s take a look.

Braising meat is a wonderful method to impart flavor. Take a look at my recipe for Mexican Short Ribs for a good example.

Braised beef tacos on a white platter topped with cabbage carrot slaw

Beef Street Tacos

I’m not claiming that these braised beef tacos are authentic Mexican Street Tacos. Carne Asada will always be king in that arena. The simplicity of fresh-flavored sliced flank or skirt steak in a small taco shell that will fit in the palm of your hand equals street taco perfection.

However, I am claiming that you’ll be amazed at the flavor this recipe delivers. Starting with the humble pot roast and seasoning it with a not so humble spice rub will deliver you shredded beef tacos that will WOW those taste buds.

And using street sized tortillas make this a delightful way to serve up Mexican flavors. Mission brand tortillas makes both street taco flour and corn tortillas. They are readily available in our markets here in Colorado and I hope you’ll find the same true in your area.

We really liked using the flour taco shells for this recipe. The sturdy texture and sweeter flavor seemed perfect.

How To Make Braised Beef Tacos

I should really call these New Mexico Beef Tacos. The spice rub for the pot roast consists of an ample amount of New Mexico Red Chile Powder, preferably Chimayo, brown sugar and the usual line up of Southwestern spices such as Mexican Oregano and cumin. It all comes together beautifully.

Ingredients for beef street tacos ready to bake in a Le Creuset Pan

I’ve made this recipe several times, to get the seasonings and cook time just right, and not once have I followed the golden rule to sear the beef before braising. I feel the raw meat acts like a sponge for the chile rub.

Simply purchase a two-ish pound chuck roast and trim any big amounts of fat off the meat. The last two roasts I purchased didn’t need much trimming at all. Rub the meat with the spice rub and let it sit in the refrigerator for an hour or so.

Remove the chuck roast from the refrigerator and let it sit at room temperature for about thirty minutes. Preheat the oven to 300 degrees. Pour a can of diced tomatoes over the beef, add the chopped onion and let it braise for 2.5 to 3 hours, or until the meat shreds easily with forks.

The Perfect Red Cabbage Slaw for this Shredded Beef Tacos Recipe

While the beef is cooking, you’ll have plenty of time to slice and dice the ingredients for this red cabbage slaw. Beautiful in color with red cabbage and carrot and snappy in flavor with sweet apple and onion.

This tangy red cabbage slaw is a wonderful compliment to these spicy beef street tacos and would be a perfect partner for any taco, including chicken or pork varieties.

shredded Red cabbage, shredded carrot, shredded gala apple, shredded onion in an orange bowl.

A mandolin will offer a speedy solution to slice and shred those ingredients into even pieces. This means not only an attractive end product, but accurate same-sized pieces help the flavors to blend.

slicing cabbage on an OXO mandolin grater

I’ve had my OXO mandolin for years, and honestly, it’s one of those gadgets that has proven itself a kitchen workhorse. I use it often and it works beautifully. It’s sturdy and easy to use. And the blades have stayed sharp. It shreds, it slices and I love it.

I’ve included an affiliate link if you’re interested in checking it out. That means if you purchase the mandolin through this link, I get a small commission at no extra charge to you.

braised beef tacos on a white flour street taco shell topped with cabbage carrot slaw

Recipe for Braised Beef Tacos with Red Cabbage Slaw

This may be the best shredded beef tacos recipe I’ve ever made. It’s one of those combinations that requires the whole package to appreciate the brilliance of the flavors. The whole package meaning the red cabbage slaw and the flavors in the beef are a match made in culinary heaven.

The warmth and spice of the New Mexico Chile powder when combined brown sugar and Mexican Oregano blends beautifully with chopped tomatoes and onions. The end result is a sauce that holds the shredded beef together for a a stunning treat.

Topped with a sweet and savory cabbage slaw and you’ve got a great taco.

I hope you give these beef street tacos a try and if you do, please come back and give the recipe a star rating. And if you have a favorite shredded beef tacos recipe, let me know, I’d love to give it a try.

More Beef Taco Recipes

And if you’re looking for more taco recipes, don’t mis my Taco Category. You’ll find lots of fun recipes, including this popular Tacos al Pastor.

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 3 votes

Chile Rubbed Braised Beef Tacos with Red Cabbage Slaw

The best Mexican shredded braised beef tacos. A unique seasoning rub of chile powder gives these beef street tacos a delicious flavor. An easy recipe for entertaining, especially for Cinco de Mayo 
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course Beef
Cuisine: Mexican
Servings: 8
Calories: 273kcal
Author: Lea Ann Brown

Ingredients

  • For the spice rub:
  • ⅛ Cup Chile powder New Mexico Red preferrably
  • 2 teaspoons salt
  • 2 Tablespoons light brown sugar
  • 2 teaspoons ground cumin
  • 1 teaspoon Mexican dried oregano
  • ¼ teaspoon ground allspice
  • 2 pounds beef chuck roast
  • For the braise
  • 14 ounce diced tomatoes canned, undrained
  • ½ medium onion sweet, chopped
  • 3 large garlic cloves thinly sliced
  • ½ cup water
  • For the Red Cabbage Slaw
  • 2 cups shredded red cabbage
  • 1 cup shredded gala apple
  • 1 cup shredded carrot
  • ½ cup shredded sweet onion
  • juice of 1 lime
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons honey
  • salt and pepper to taste

Instructions

  • Season the beef: Combine the chili powder, salt, sugar, cumin, oregano, and allspice in a small bowl.
  • Coat the meat all over with the rub, and rub it in.
  • Put the meat in a Dutch oven or an oven proof high-sided skillet with a lid . Cover and refrigerate for 1 hour.
  • Remove the meat from the refrigerator and let it sit at room temperature for 30 minutes.
  • Braise the beef
  • Position a rack in the center of the oven and heat to 300°F. Uncover the beef, and add the tomatoes, onion, garlic, and ½ cup water. Cover and cook until the meat is fork-tender, about 2 ½ or 3 hours
  • Leaving the liquid and vegetables in the pot, transfer the meat to a large cutting board. When cool enough, shred meat, discarding fat.
  • Return the meat to the pot and mix in with the braising sauce.
  • To make the slaw. Using a mandolin or sharp knife, shred the vegetables and the apple. In a large bowl, mix all ingredients together. 
  • Serve on tacos topped with slaw on flour street taco shells.

Nutrition

Calories: 273kcal | Carbohydrates: 17g | Protein: 23g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 78mg | Sodium: 699mg | Potassium: 629mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3010IU | Vitamin C: 20.5mg | Calcium: 67mg | Iron: 3.5mg

Braised Beef Tacos … They’re What’s For Dinner

Pasta with Ham and Peas In A Parmesan Lemon Cream Sauce

By 4 Comments

Pasta with Ham and Peas in a Lemon Cream Sauce, (Pappardelle al Limone) A beautiful pasta dish that’s so special in flavor that you’ll want to make it over and over. Perfect for entertaining, you’ll be savoring every single creamy  bite.

If you’re looking for creamy easy pasta dishes, take a look at this recipe for Hatch Green Chile Pasta with Chicken and Spinach.

Pasta with ham and peas in a skillet.

What You Can Expect From This Recipe

Using a ham steak from the supermarket, and frozen peas makes this a very easy pasta dinner. Easy enough for a weeknight and classy enough to serve to guests. So easy, you hardly have to set down your glass of wine while you prepare it.

And the sauce? A garlic infused lemon cream sauce that again, is very easy to make, and so very luscious. All you need to make this creamy sauce is a skillet, diced garlic, cream and lemon zest. A hands-off simmer and you’re ready to stir in the ham, cooked pasta and those pretty green peas.

This pasta dish is a great way to use leftover ham, but don’t forget about those ham steaks at the store.

We like low sodium Kentucky Legend ham steak . I’ve also used a variety of ham steak brands from Whole Foods and have been very pleased with the flavor. And of course, left over honey baked ham would send this over the top.

The peas need no introduction, straight from the freezer, their dependable sweet flavor will blend effortlessly with this dish. Don’t we all have a weakness for peas and pasta? 

If you’re in the mood for a creamy delectable pasta entree, this pasta with lemon cream sauce could be your go to recipe.

Ingredients You’ll Need

Ingredients to make pasta with ham and peas.
  • Pasta: You’ll love using pappardelle pasta for this recipe. Pappardelle is a wide, flat, ribbon noodle that is traditionally served with rich heavy sauces.  It’s sturdiness will even hold up to under sauces that are heavy with stew or roasts. For this dish,  it brings a dramatic and elegant flair to the lemon cream sauce. 
  • Heavy Cream: Or Half and Half. You’ll be happier with the results if you use cream.
  • Ham Steak: Look at the label. Purchase a ham steak that’s fully cooked. There are a couple of brands out there that are not cooked. The only time I purchase the brand that is not cooked, is when I prepare my recipe for Grilled Ham Steak.

Ingredient Substitutions

  • Pasta Substitutions: Spaghetti noodles, fettuccine, bucatini or even fusili or rotini would work. Avoid egg noodles or angel hair pasta, they’re simply too delicate and would get lost in the dish.

Step by Step Instructions, It’s Easy

Make The Lemon Cream Sauce

Step one to make pasta with ham and peas.
Step two to make lemon cream sauce for pasta with ham and peas.
  1. Step 1: Melt the butter in a large skillet over medium heat. Add garlic and saute until garlic is fragrant , about 30 seconds. Add the crushed red chili flakes and stir.
  2. Step 2: Add cream and lemon zest. Gently bring to a simmer. Simmer uncovered over very low heat for about 10 minutes. In the meantime, start cooking pappardelle pasta according to package instructions.
Adding peas and ham to pasta.
Mixing all ingredients together to make pasta with ham and peas.
  1. Step 3: Slice the ham into matchstick pieces. Add the cooked pasta, ham and peas to the lemon cream sauce.
  2. Step 4: Use whatever utensil works best to you to stir until very well combined. Serve immediately.

What To Serve It With

Pappardelle Pasta with ham and peas in a lemon cream sauce.

Tips for Success

  • You’ll be happier with the creamy end result if you use heavy cream rather than half and half. But since we’re using only lemon zest, and not lemon juice, the half and half should not curdle or break if you keep the heat on very low.
  • The last time I made this recipe the store didn’t have heavy cream, so I used half and half and added two spoonfuls of ricotta cheese that I had on hand. Probably about ½ cup. I liked that combo.
  • Scoop out about ½ cup of the pasta water before draining cooked pasta. It works like a charm when reheating leftovers. Drizzling a little bit over the pasta before reheating will bring back a little bit of that creaminess.
  • The peas don’t have to be completely thawed. Just set them out before you start the recipe. They’re so delicate that the heat of the pasta and lemon cream sauce will heat them.
  • Use this lemon cream sauce for pasta on just a simple bowl of spaghetti noodles or angel hair pasta. With just a little cracked pepper, it’s a lovely simple dinner.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Storage

Pasta with ham and peas is best served and eaten right away and hot! If you have leftovers, store in an air-tight container in the refrigerator for up to 3 days.

To reheat, I like using the microwave’s 50% power feature. Reheat in 30 second increments until warmed.

I’m not a fan of freezing creamy pasta dishes. Once thawed, the texture is compromised and the sauce may be broken.

Recipe for Pasta with Ham and Peas

Pasta, ham and peas are such a great combination for a Spring pasta dinner, but please feel free to make this year round. It’s a hearty pasta dish that will wrap you up like a cozy blanket during those colder days.

More Creamy Pasta Recipes

And if you like pasta and peas, check out my Chicken Macaroni Salad. Brimming with sweet and tangy flavor and sprinkled with lots of peas for color.

Don’t miss my Pasta Category, you’ll find lots of comfort food recipes including the most popular on my site for Flemings Steakhouse Mac and Cheese.

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.

Pappardelle pasta with ham and peas in a lemon cream sauce.
Print Recipe
5 from 2 votes

Pasta with Ham and Peas with a Lemon Cream Sauce – Pappardelle al Limone

Pasta with Lemon Cream Sauce, ( Pappardelle al Limone ) is made even more delicious by adding slices of ham and peas. A beautiful pasta dish that's so special in flavor that you'll want to make it over and over. Perfect for entertaining, pappardelle noodles are drenched in a lemon cream sauce for pasta that will have you savoring every single creamy  bite.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Pasta Recipes
Cuisine: American
Servings: 6
Calories: 797kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons butter unsalted
  • 3 cloves garlic minced, about 1 tablespoon
  • ½ teaspoon red chile flakes
  • 2 cups Cream or half and half
  • 6 ounces cooked ham cut into matchsticks or cubed
  • 1 ½ cup frozen peas
  • 1 pound pappardelle pasta
  • 1 cup Parmesan cheese grated
  • 2 large lemons zested
  • Lemon wedges optional, for squeezing or garnish

Instructions

  • Place the peas in a bowl so they can start to thaw.
  • Melt the butter in a large skillet over medium heat. Add garlic and saute until garlic is fragrant , about 30 seconds. Add the crushed chili pepper flakes and stir.
  • Add cream or half and half, and lemon zest. Gently bring to a simmer. Simmer uncovered over very low heat for about 10 minutes.
  • Cook pappardelle pasta according to package instructions. Drain, and reserve ½ cup cooking liquid.
  • In the meantime, cut the ham into matchsticks or cubes.
  • Stir in the cooked pasta and toss well. Add Parmesan cheese and peas and stir until nice and creamy.
  • Serve immediately with a slice of lemon to squeeze on top.

Notes

Tips For Success
  • You’ll be happier with the creamy end result if you use heavy cream rather than half and half. But since we’re using only lemon zest, and not lemon juice, the half and half should not curdle or break if you keep the heat on very low.
  • The last time I made this recipe the store didn’t have heavy cream, so I used half and half and added two spoonfuls of ricotta cheese that I had on hand. Probably about ½ cup. I liked that combo.
  • Scoop out about ½ cup of the pasta water before draining cooked pasta. It works like a charm when reheating leftovers. Drizzling a little bit over the pasta before reheating will bring back a little bit of that creaminess.
  • The peas don’t have to be completely thawed. Just set them out before you start the recipe. They’re so delicate that the heat of the pasta and lemon cream sauce will heat them.
  • Use this lemon cream sauce for pasta on just a simple bowl of spaghetti noodles or angel hair pasta. With just a little cracked pepper, it’s a lovely simple dinner.

Nutrition

Calories: 797kcal | Carbohydrates: 101g | Protein: 33g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 97mg | Sodium: 725mg | Potassium: 676mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1080IU | Vitamin C: 51.1mg | Calcium: 382mg | Iron: 2.8mg

Pasta with Ham and Peas (Pappardelle al Limone) … It’s What’s For Dinner

Old Fashioned Ham Salad Recipe

By 11 Comments

There’s simply not a better way to use left over ham than this Old Fashioned Ham Salad Recipe. Technically a Ham Salad Spread, a beautiful combination of salty ham, sweet pickle relish and creamy mayo. With a bit of crunch from chopped onion and celery, it’s, it’s perfect.

Homemade ham salad sandwich spread on oatnut bread topped with a pickle

This recipe will show you how to make ham salad the easy way. I’ve been making this Old Fashioned Ham Salad Recipe for recipe for 40+ years. A recipe from my mom, who must have made a jillion of these while I was growing up.

Use left over ham or you can purchase a ham steak at the store for a quick lunch or dinner. It’s perfect for a soup and sandwich type of meal.

How To Easily Chop Ham

Here’s how to make quick work of chopping ham fine enough to make a great ham salad sandwich. No need for those old fashioned meat grinders to get those chunks of ham into a manageable size.

A food processor works wonders to chop that ham.

chopping ham in a food processor to make ham salad sandwiches

Your food processor is a great tool to grind meat. I use it often to chop chicken breasts for recipes like this Hatch Green Chile Chicken Burger.

how to make ham salad in a food processor.

Simply use the pulse function to grind the meat to desired consistency.

How To Make Ham Salad Sandwiches

ingredients in a bowl for ham salad sandwich recipe.
  • Place chopped han, chopped celery and onions, pickle relish, sugar, vinegar and mayonnaise.
  • Use a large spoon to blend the ingredients. You’re ready to build those ham salad sandwiches.
Ham salad sandwich topped with a cornichon.
  • Use your favorite sandwich bread. Add some lettuce, leafy green lettuce or iceberg lettuce works well here. Smear the ham salad spread on the bread. If you’re feeling fancy, use a toothpick and top with a little Cornichon.

More Recipes Using Left Over Ham

And if you’re looking for more sandwich ideas, don’t miss my category for Sandwich Recipes. You’ll find lots of great ideas including the most popular on my site for this Club Sub Sandwich. A great way to feed a crowd.

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.

Homemade ham salad sandwich spread on oatnut bread topped with a pickle
Print Recipe
5 from 4 votes

Old Fashioned Ham Salad Recipe

Old Fashioned Ham Salad Sandwich Recipe. I can't imagine a better way to use left over ham than to make ham salad spread. A beautiful balance of salty ham, sweet pickle relish, enhanced with creamy mayo and crunchy onion and celery. 
Prep Time10 minutes
Total Time10 minutes
Course: Main Course Sandwiches
Cuisine: American
Servings: 4 sandwiches
Calories: 346kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ cups ham chopped
  • ¼ cup sweet pickle relish
  • ⅔ cup celery diced
  • ¼ cup onion finely diced
  • ½ cup mayonnaise
  • ½ teaspoon sugar
  • ½ teaspoon cider vinegar

Instructions

  • Use a food processor to chop the ham. Just a few pulses will do.
  • Add all other ingredients and mix well.

Notes

Makes about 2 cups. Enough for 4 sandwiches.
Tips for Success: 
Use the pulse feature of a food processor to chop ham to the perfect consistency for a ham salad sandwich.

Nutrition

Calories: 346kcal | Carbohydrates: 7g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 939mg | Potassium: 208mg | Sugar: 6g | Vitamin A: 280IU | Vitamin C: 1.2mg | Calcium: 10mg | Iron: 0.6mg

Ham Salad Sandwich, It’s What’s For Dinner

Mini Tortilla Pizzas – 5 Ways

By 10 Comments

Tortilla Pizzas are an easy way to serve up personal size pizzas. One simple method gives you unlimited flavor options. Simply stack your favorite flavors on a flour tortilla and pop them in the oven.

Mini Flour tortilla pizza with pizza toppings.

What Are Mini Tortilla Pizzas?

Mini tortilla pizzas are exactly what they sound like. Flour tortillas standing in for traditional pizza dough. Mini tortilla pizzas are small, easy-to-make pizzas. Tortillas act as the pizza crust, so you get a crispy, flat pizza that cooks fast and uses simple ingredients. Sauce, cheese and toppings, choose your favorites. They’re fun to make and perfect for snacks, parties, or quick dinners. Kids (of all ages) love them.

What Makes A Good Tortilla Pizza?

Not all pizza recipes with tortillas are created equal, ask me how … I know!

  • Tortillas Matter: Flour tortillas win here. And purchase flour tortillas labeled “extra soft”, as they’ll mimic pizza dough better than the thinner tortillas. Flour tortillas crisp without shattering and still have a little chew. Corn tortillas can work, but in my books, you’re making a tostada instead of a pizza. Just know what you're getting into if you’re set on using corn tortillas.
  • Size Matters: Street Sized Flour Tortillas. Mission brand makes them and they are labeled Street Tacos. They are normally 5″ in diameter. These small tortillas allow you to make more of these little pizzas at once. If they’re not available, 6-7″ will work better for crispy edges and handling. If you want to use a burrito sized flour tortillas, the dynamics change drastically. Stick with a smaller size.
  • Sauce Matters: Go light. A healthy swipe that doesn’t reach to the edges of the tortillas is the rule here.
  • Toppings Matter: As with any well executed pizza, you’ll need a good ratio of sauce, cheese and toppings. Cheese goes on top of the sauce. Mozzarella melts like a dream, cheddar brings sharpness, and dairy-free options can behave, if you keep expectations realistic.
  • These little flour tortilla pizzas are perfect and crispy enough for holding in your hand, or cutting into bite-sized wedges.

Pro tip from someone who's burned a few batches and has ended up with soggy bottomed pizzas… stick to small 5, 6 or 8 inch flour tortillas. Easier to handle. Better crunch. Less mess.

In this post, you’ll find a few flavor combinations to get you started on your tortilla pizza journey.

Why Make Them?

You know those nights when you want pizza but don't want to deal with dough, flour on the counter, or waiting around for yeast to behave? Yeah. That's where mini tortilla pizzas walk in like they own the place.

They're small. They're fast. They're crunchy in all the right spots. And honestly, once you make them, it's hard to go back.

I learned the basics of this trick back in culinary school when we were playing around with flatbread. Back then it felt like a shortcut. Now? It feels like a special food find.

Ingredients You’ll Need

Ingredients to make flour tortilla pizzas.

These ingredients are simply ideas, and some of my favorite flavor combinations from the many tortilla pizzas I’ve made. Here’s what’s important:

  • Pizza Sauce: I don’t make my own pizza sauce and like the flavor of jarred Classico Traditional Pizza Sauce.
  • Flour Tortillas: Street size, super soft. They are nice and pillow-y and best mimic pizza dough.
  • Cheese: Any good melting cheese and grate it yourself.

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 Guide to How To Make A Pizza With Tortillas

Important Tool: Use a metal sheet pan. The heat it produces in the oven will toast the bottom side of the tortilla.

Step 1: oiling flour tortillas to make tortilla pizzas.
  1. Step 1: Using a silicone brush, brush both sides of the tortillas with olive oil. Oiling the flour tortilla sets the stage for a crispy crust for your tortilla pizza.
Step 2: adding sauce to flour tortillas to make flour tortillas pizza.
  1. Step 2: Add your sauce, and with the back of a spoon, coat the flour tortilla leaving some of the edge of the tortilla showing.
Step 3: Adding cheese to tortilla pizzas.
  1. Step 3: Next, start adding your ingredients. Cheddar cheese was next up for this version.
Adding goat cheese to flour tortilla pizza.
  1. Step 4: After the cheddar, try some crumbles of creamy goat cheese.
Step 5 to make flour tortilla pizzas.
  1. Step 5: Add chopped sun-dried tomatoes and sliced black olives. The oven was standing by, preheated to 400 degrees. After about an eight-minute bake these mini flour tortilla pizzas were ready to devour. A single flour tortilla pizza is a nice snack size for one person, just grab it and dig in.

You’ll find the official recipe for how to make an oven tortilla pizza below, but first, using the technique,  let’s take a look at more flavor combinations that work incredibly well for this tortilla pizza recipe.

Four Delicious Mini Tortilla Pizza Variations

The flavor combos I’m offering are somewhat gourmet, non-traditional pizza topping options. You most certainly can keep this pizza recipe with tortillas very traditional using your choice of pepperoni, Italian sausage, ground beef, pizza sauce and a good melting cheese.

Note: All combination measurement amounts are for 4, 6-inch street taco flour tortillas.

THAI ONE ON, Pizza Tortilla Recipe – Makes 4 Mini Pizzas

Thai Peanut Sauce, Jalapeno and Peanuts

Thai Tortilla Pizza made on flour tortillas.
  • Sauce – ½ cup Thai Peanut Sauce (purchased)
  • 2 cloves garlic – fine chopped
  • Cheese – 1 cup shredded mozzarella
  • ½ cup roasted red bell pepper, chopped
  • 3 Tablespoons fresh basil, chopped
  • 1 jalapeno pepper, seeded, deveined, diced –  plus rings for garnish
  • 3 tablespoons Sweet Chili Sauce, drizzled
  • Chopped peanuts

Let it Brie

Flour tortilla pizza made with brie cheese, pepperoni and olives.

Pepperoni, Creamy Brie Cheese, Green Olives

  • Cheese – 1 cup mozzarella, shredded
  • 2 cloves garlic, diced
  • 12 slices pepperoni, 3 slices each pizza
  • Fresh basil leaves, torn, or 1 teaspoon total of dried basil, sprinkled on each pizza
  • 12 green olives, halved (3-4 olives per pizza)
  • creamy brie cheese, 1 heaping tablespoon per pizza, placed in chunks

Blue Bayou, Sausage and Shrimp Pizza Tortilla

Flour tortilla pizza made with shrimp and andouille sausage.
  • Blue Cheese Drizzle = ½ cup plain yogurt, ¼ cup crumbled blue cheese, ½ teaspoon Dijon mustard, ½ of a lemon, juiced
  • ½ pound Andouille sausage, crumbled and browned
  • 12-ish medium shrimp, cooked, tails removed (about 2 – 3 per pizza depending on the size of the shrimp)
  • Sprinkle shrimp with Creole seasoning (optional)

The Gringo, Mexican Themed Pizza Tortilla Recipe

Southwestern flour tortilla pizza made with green chile sauce and chicken.

Green chili, cheddar cheese, spinach and chicken

  • Sauce: ¾ cup Green Chili, about 2 – 3 tablespoons per pizza. Purchased, 505 is a good brand
  • Cheese: Cheddar about 2 tablespoons per pizza
  • Fresh Spinach: about 3 leaves per pizza
  • Chicken: 2 – 3 tablespoons per pizza. Left-over rotisserie chicken works well for this
  • Orange grape tomatoes, chopped or halved
  • Sprinkle with New Mexican Chile Powder or cayenne

Tips For Success:

  • Tortillas: Not all flour tortillas are created equal. You may find differences in thickness and ingredients may alter how the tortilla pizzas brown. Please use the Street Style 5″ flour tortillas, labeled “extra soft” for these Tortilla Pizzas.
  • Building The Pizza: Follow the directions for the order in which the ingredients are layered. You’ll appreciate the even cooking, even heat distribution and especially that melty cheese. Sauce goes first. Cheese next. Toppings last.
  • Topping Overload: Don’t try to overload those little pizzas with toppings. Less is more. These tortillas aren’t built for a lot of weight, and you don’t want toppings falling off once baked.

FAQ’s

How Long Do Mini Tortilla Pizzas Take To Bake For Perfect Crispiness?

Not all ovens cook and bake the same. Around 8 minutes should be a good rule of thumb for cooking these pizzas. However, the first time you make them, watch them closely to determine how your oven cooks them.

Can You Make Mini tortilla Pizzas Dairy Free?

Yes, there are many options to purchase dairy free cheeses.

Master Pizza Recipe With Tortillas

Use this recipe below for the first flour tortilla pizza shown in this post. Then let your imagination run wild with flavor combinations.   

Looking for more party appetizer ideas? I’m somewhat appetizer small plate obsessed. Take a look at my Appetizer Category for a ton of ideas.

How to make flour tortilla pizzas.
Print Recipe
5 from 3 votes

Mini Flour Tortilla Pizzas

Tortilla Pizzas are an easy way to serve up personal size pizzas. One simple method gives you unlimited flavor options. Simply stack your favorite flavors on a flour tortilla and pop them in the oven.
Prep Time20 minutes
Cook Time8 minutes
Total Time28 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 4 mini-pizzas
Calories: 351kcal
Author: Lea Ann Brown

Ingredients

  • 4 5" Mission Street Style Extra Soft Flour Tortillas
  • 3 Tablespoons Olive oil or enough to coat each side of each tortilla
  • ½ cup pizza sauce
  • 1 cup Sharp cheddar cheese shredded
  • 2 ounces Chevre crumbled
  • ½ Cup Black olives sliced
  • 1.2 Cup Oil packed sun-dried tomatoes sliced thin

Instructions

  • Preheat oven to 400 degrees
  • Place tortillas on a baking sheet and use a silicone brush to brush both sides with olive oil.
  • Top each tortilla with two tablespoons pizza sauce. Use the back of a spoon to spread the sauce, but not completely to the edges of the tortillas.
  • Sprinkle on ¼ cup shredded cheddar cheese. Then a about a tablespoon of sun-dried tomatoes. Crumble 1 tablespoon goat cheese over each pizza and arrange some sliced black olives on top.
  • Bake until the shredded cheese melts and edges of tortillas are just starting to brown, about 8 minutes. Let pizzas sit for about two minutes, cut into wedges and serve. I like to use my chef's knife to cut the pizzas.

Notes

Tips For Success:
  • Tortillas: Not all flour tortillas are created equal. You may find differences in thickness and ingredients may alter how the tortilla pizzas brown. Please use the Street Style 5″ flour tortillas, labeled “extra soft” for these Tortilla Pizzas.
  • Building The Pizza: Follow the directions for the order in which the ingredients are layered. You’ll appreciate the even cooking, even heat distribution and especially that melty cheese. Sauce goes first. Cheese next. Toppings last.
  • Topping Overload: Don’t try to overload those little pizzas with toppings. Less is more. These tortillas aren’t built for a lot of weight, and you don’t want toppings falling off once baked.

Nutrition

Calories: 351kcal | Carbohydrates: 11g | Protein: 12g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 35mg | Sodium: 741mg | Potassium: 641mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1053IU | Vitamin C: 36mg | Calcium: 250mg | Iron: 2mg

How to Make A Tortilla Pizza … It’s Whats For an Appetizer

Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting

By 16 Comments

This is a recipe for Chile Chocolate Bourbon Cake. A beautifully flavored chocolate cake topped with a rich decadent chocolate frosting spiked with bourbon.

Chile Chocolate Cake on a glass cake stand. With bourbon chocolate frosting covered with pecans

No need to wait for a special occasion to bake a chocolate cake, any time is a good time. It makes people happy, it satisfies the cake lover and the chocolate lover.

This chocolate cake takes it one step further and appeals to the Southwest New Mexico Chile powder-loving crowd.

With two tablespoons of pure New Mexico Chimayo Chile powder mixed in with the cake batter, you’ll love this hint of rustic heat that enhances the chocolate. 

Where Did I Learn To Make This Recipe?

This recipe comes to us from the famous Fort Restaurant. The Fort Restaurant is a Denver landmark full of western culture, history, charm and western food.

For over forty years, the Fort has been "the place" to take out-of-town guests for a taste of the Wild West. With its unique menu items and servers dressed like Kit Carson, The Fort recalls the years when trappers, settlers and Army explorers first traveled the Santa Fe Trail to our region.

One of their most famous appetizers is this one for Peanut Butter Stuffed Jalapeno Peppers. And they’re also known for their cocktail Salty Dog with Saddle Leather.

A slice of Chile chocolate cake with bourbon chocolate cake served on a Versace dessert plate with a gold flat ware fork

Recipe for Chile Chocolate Bourbon Cake

While this cake started as The Fort’s house cake for birthday and anniversary celebrations, customer demand convinced them to put it on the menu as an everyday item.

The Fort still serves a complimentary slice to everyone marking a special occasion along with putting a ceremonial headdress on their heads as the staff shouts “hip, hip, buzzha” The Fort doesn’t do anything halfway.

The cake is made with red chile powder to honor the ancient Aztec tradition of spiking drinking chocolate with a little heat. This makes sense when you remember that it wasn’t until the Europeans took chocolate back to the Old World that anyone had thought to sweeten it. Before then, it was made into a bitter but much appreciated ceremonial brew. 

You’ll feel a slight burn at thee back of your throat when you take a bite of this luscious cake, but that will quickly turn into a warm flavorful glow. The bourbon flavor frosting brings its own kick. 

I hope you give this Chile Chocolate Bourbon Cake a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe. 

If you’re looking for unique chocolate cake ideas, this is the one to try. 

Chile Chocolate Cake on an antique glass cake stand with a gold flatware fork.

And don’t miss my Dessert Category. You’ll find lots of mouth watering dessert recipes including this easy recipe for Old Fashioned Pineapple Cake with Cream Cheese Frosting.

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.

Chile Chocolate Cake on an antique glass cake stand with a gold flatware fork.
Print Recipe
4.92 from 12 votes

Chile Chocolate Bourbon Cake

This is a recipe for Chile Chocolate Cake. A beautifully flavored chocolate cake topped with a rich decadent chocolate frosting spiked with bourbon.
Prep Time1 hour
Cook Time40 minutes
15 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: Southwestern Mexican
Servings: 10
Calories: 704kcal
Author: Lea Ann Brown

Ingredients

  • 1 to 2 tablespoons New Mexico medium ground red chile powder Chimayo or Dixon is the best, to taste
  • 2 cups water
  • 1 Tablespoon pure vanilla extract
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1 cup plus 2 tablespoons cake flour not self-rising
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsweetened non alkalized cocoa powder ch as Hershey, Nestlé, or Ghirardelli (do not use Dutch process)
  • 1 cup unsalted butter, cut into pieces and softened
  • ½ cup buttermilk
  • 2 large eggs at room temperature
  • Ingredients for The Frosting
  • ¾ cup unsalted butter softened
  • ¾ cup unsweetened nonalkalized cocoa powder
  • ¼ cup plus 2 tablespoons buttermilk
  • 4 to 5 cups confectioners' sugar
  • 2 to 3 tablespoons bourbon
  • 1 tablespoon pure vanilla extract
  • 1 ½ cups chopped walnuts or pecans lightly toasted (optional)

Instructions

  • For the Cake:
  • Preheat the oven to 350°F, and place a rack in the center of the oven.
  • Butter two 9-inch round cake pans. Lightly dust the sides of the pans with flour, tapping out the excess and line the bottom with circles of parchment or waxed paper.
  • In a medium saucepan, cook the chile powder in 1 cup of the water over medium heat until simmering. Remove the pan from the heat, stir in the vanilla, and set aside.
  • Using a mixer with a wire whip attachment for best results, combine the flours, sugar, baking soda, salt, and cocoa and beat on low speed until well mixed. Add the softened butter to the dry mixture and beat thoroughly on medium-low speed. The mixture should be a uniform, grainy texture. 
  • Raise the speed to medium and gradually add the remaining 1 cup of water and the buttermilk. Add the eggs, one at a time, beating well after each addition.
  • Slowly add the hot water/chile mixture and continue to beat just until well combined; be sure not to overbeat. Pour the mixture equally into the pans and bake for 35 to 40 minutes, or until a toothpick inserted in the center of each layer comes out clean.
  • To cool, set the pans on a wire rack for 15 minutes. Then turn the cakes out onto the rack, remove the paper from the bottom, and immediately invert so that the risen tops don't flatten. Let the layers cool completely before frosting.
  • For the Frosting:
  • Combine the butter and cocoa in a large saucepan and melt over medium heat. Stir in the buttermilk. Add the confectioners' sugar, a little at a time, stirring with a wire whisk between additions. 
  • Stir in the bourbon and vanilla and continue to whisk until the frosting is smooth and glossy. The frosting should stiffen as it cools. (In warm weather you may need to refrigerate it.) When it is still warm, but has reached a spreadable consistency, you can assemble the cake.
  • Final Assembly
  • If necessary, trim the tops of the cakes so that they are level. Place one of the cake layers on a 9-inch round cardboard cake circle. Spread 1 cup of the frosting over the layer. Sprinkle 1 cup of the chopped walnuts, if using, evenly over the frosting. Place the second layer of cake on the frosted base. 
  • Use the remaining frosting to cover the top and sides of the cake. Finish the top of the cake by holding the spatula at a slight angle and making several strokes to smooth the top. To decorate the cake, press the remaining walnuts onto the lower half of the sides and on top of the cake. 
  • This cake is best when made 1 to 2 days before serving as it gives the flavors time to blend.

Nutrition

Calories: 704kcal | Carbohydrates: 68g | Protein: 9g | Fat: 47g | Saturated Fat: 23g | Cholesterol: 129mg | Sodium: 271mg | Potassium: 316mg | Fiber: 5g | Sugar: 41g | Vitamin A: 1085IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 2.9mg

Chile Chocolate Cake …. It’s What’s for Dessert