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La Chapalita 8? flour tortilla

Lightly heat both sides of a flour tortilla over a flame.  Spread butter over the tortilla and sprinkle with cinnamon and suger to your liking.  Enjoy!

Beer Battered Fish Tacos

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
1/2 cup plain yogurt
1/2 cup light mayonnaise
1 lime, viagra canada cheap juiced
1 jalapeno pepper, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1/2 teaspoon lemon pepper
1 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound cod fillets, no rx cut into 3 oz portions
1 (12 ounce) package La Chapalita corn tortillas
1/2 medium head lettuce, ask finely shredded


To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture.

To make cream sauce: In a medium bowl, mix together yogurt and light mayonnaise. Gradually stir in fresh lime or lemon juice until thinned. Season with jalapeno, cumin, dill, lemon pepper and cayenne.

Heat oil in deep-fryer to 375 degrees F.

Dust fish fillet portions lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry La Chapalita Corn tortillas. Serve with shredded lettuce and white sauce.

Feeds 4

Chunky Salsa

1 jalapeno (I prefer Serrano chiles) chile, viagra usa there seeds removed, sildenafil chopped fine (wear gloves)
6 medium tomatoes chopped into 1/4-inch chunks
1 medium red onion chopped
3 green onions sliced thin with green tops included
1/8 cup loosely-packed fresh cilantro, pharm finely chopped
1/4 teaspoon cumin powder
1/2 teaspoon chili powder
1/2 teaspoon oregano, sovaldi crushed between palms
1/4 teaspoon garlic powder
1 (8-ounce) can tomato sauce
1 4-ounce can chopped mild green chiles
2 tablespoons red wine vinegar
salt and pepper to taste

Mix all ingredients together. Let sit overnight to let flavors blend. Serve with crisp Las Norteñas Tortilla chips as dip or serve as a condiment with other dishes. Store any leftover salsa in a covered container in the refrigerator for up to two weeks.

Yield: about 6 cups


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