Make your own taco seasoning by following this recipe.

Make your own pico de gallo by following this recipe.

3 tablespoons vegetable oil, divided
2 cups fresh white or yellow corn kernels
1 cup chopped white onion
3 cloves garlic, finely chopped
4 medium tomatoes, roughly chopped
1 medium zucchini, diced
1 medium yellow squash, diced
1 cup canned black beans, rinsed and drained
1 teaspoon oregano
1/4 teaspoon freshly ground black pepper
cayenne pepper, to taste
8-10 warm corn tortillas
1/4 cup tomatillo (green) salsa
8 teaspoons grated Monterey Jack cheese

Heat half of oil in a large skillet over high heat. Toast corn 5 minutes, stirring; season with salt. Remove corn; set aside.

Heat remaining 1 tablespoon plus 1 1/2 teaspoons oil in skillet. Cook onion, stirring, until it caramelizes, 5 minutes.

Add garlic; cook 1 to 2 minutes. Add tomatoes; cook 10 minutes.

Add zucchini and squash; cook until tender, 10 to 12 minutes; season with salt.

Add corn, beans, oregano and pepper.  Season with a dash of cayenne pepper, or more to taste.  Cook 3 minutes.

Split filling among tortillas; top each with 1 1/2 teaspoons salsa and 1 teaspoon cheese.

Serves 4-6

Marinade:

2 Tbsp lime juice
3 Tbsp olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 pinch cayenne pepper
1/2 jalapeno, seeded and minced
1/4 cup chopped cilantro

For Serving:

4-6 flour tortillas – or serve over rice
Salsa
Sliced avocado
Sour cream
shredded cheese

Combine all the marinade ingredients together in a bowl. Add the chicken, mix well, cover and let marinate at room temperature for 1 hour. (You can marinate them in the refrigerator for up to 6 hours, remove them an hour before cooking so that they can come up to room temp.)

Remove the chicken from the marinade. Wipe off most of the marinade and season the chicken pieces with salt.

Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil to the pan. As soon as the oil begins to smoke, place the chicken breast in the pan. Depending on the size of the pan, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

Once seared on the second side, remove to a cutting board and cover with aluminum foil to rest for 5 minutes.

While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

Slice the chicken against the grain into strips. Serve with the peppers and onions along with flour tortillas or over rice.

Serves 2-4

2-3 medium sized fresh tomatoes, diced
1/2 red onion, finely diced
1 jalapeño chili pepper (seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste

Combine all of the ingredients in a medium sized bowl.

Let sit for an hour to allow the flavors to combine.

1 pound lean ground beef
1 teaspoon olive oil
1/2 cup diced onion
1/2 teaspoon ground cumin
1 tablespoon Ancho chili powder
dash cayenne pepper
1 jalapeno, minced
2-3 cloves garlic, minced
3/4 teaspoon crushed red pepper flakes
1/2 cup water
1 tablespoon concentrated tomato paste
1 teaspoon dried oregano
1/4 teaspoon salt
8 taco shells (hard or soft)

For serving:

shredded Mexican cheese blend
lettuce
tomato
sour cream
guacamole
salsa

Saute onion over medium-high heat in olive oil for 5-10 minutes until lightly browned.

Add cumin, cayenne and chili powder and stir for 5 seconds.

Add garlic, jalapeno, red pepper flakes, and beef. Break the beef into large chunks using a wooden spoon then add water.

Cook over medium heat, stirring frequently, for about 5 minutes or until the beef is cooked through.

Add tomato paste, oregano and salt and simmer another 5-8 minutes.

Heat your taco shells in the oven for 5-10 mins at 325 degrees F.

Fill the taco shells with the beef and your favorite toppins.

Serves 4-6

3 medium Tomatoes, seeded and chopped
1/2 cup Green Onions w/tops — Sliced
1/2 cup Green Bell Pepper — Chopped
2 tablespoons Lime Juice
2 tablespoons Cilantro; Fresh chopped
1 tablespoon Jalapeno pepper — Finely Chopped
1 teaspoon Garlic — Finely Chopped
1/2 teaspoon Salt

Mix all ingredients. Refrigerate until ready to use.

Makes about 3 1/2 cups Salsa.

With Recipes From South Of The Border you will find the finest examples of culinary creativity from this intriguing and vibrant country.