This month’s family recipe is everyone’s favorite: Mexican “Open Faced Tortilla”!

mexican tortilla recipe

I love Mexican food. Terrific flavors and textures that blend together for a delightful sensation for the pallet. Nothing beats this meal on a hot summer’s evening with my signature Hibiscus Margarita.

When I became “paleo, it regrettably limited my ability to enjoy Mexican food.  This is my take for those who want to limit their carb intake and cheat just a wee bit on dairy (Note: the dairy can be eliminated).

Don’t be intimidated by the list of ingredients or steps, you can whip this up in 30 minutes!

Fresh toppings (optional):

  • Diced tomato
  • Shredded lettuce
  • Thinly sliced radishes
  • Chopped bell peppers

Additional toppings (optional):

  • Guacamole (see recipe below as an option)
  • Salsa
  • Cheese (I used raw milk Jack) or a shredded Mexican blend
  • Spanish Manzanilla olives

The tortilla chips:

  • I use cassava chips instead of the traditional corn chips (“SIETE” grain-free chips).
  • You can use corn chips or make traditional tacos with this recipe as well.

Instructions for the Meat:

    Seasonings for the meat:

2 tsp of dry oregano

1 tsp chili powder

1 tsp salt

½ tsp ground black pepper

1 tsp cumin

  • Mix well and reserve.
  • Optional: You can also use Trader Joes taco seasoning if you’re not so ambitious.

Cooking the meat:

1 fresh jalapeno pepper, diced (optional)

1 small can of fire roasted green chiles (Trader Joes 4 oz or equivalent)

1 small onion, diced

1 tsp minced garlic clove

  • Your choice of one pound of meat. I suggest a grass fed pastured ground beef (80/20). I have also used sliced or diced steak, chicken, and even fish (May substitute a vegetarian option, as well).
  • On your stove top burner, place the ground meat in a skillet and brown. Then add the onions, garlic, canned peppers, and meat seasonings after the meat has browned. Cover and let simmer for 15 minutes.
  • Use discretion if using steak or fish. You will want to sauté that first and reserve as that only takes a few minutes. Cook veggies and seasonings and mix in the steak or fish at the end to just heat it up and serve immediately.

The Process:

  • Preheat the oven to 325 degrees.
  • Cut up the fresh ingredients.
  • Grate the cheese or use pre-shredded.
  • Place the chips on a baking sheet, sprinkle with the grated cheese, top with the Spanish diced olives, and bake for about 6 minutes. (You’ll want to time it so the meat and chips are done about the same time.)


  • I serve everything on the table separately, so your guests can put whatever they want on their plate!
  • I start with the chips, then add the lettuce, then a mixture of the toppings with a dollop of guacamole on top, then drizzle salsa over everything.
  • Serve with my go-to Hibiscus ice tea or make my signature Hibiscus Margarita (see below).

Additional Optional Recipes!

Hibiscus Margarita

  • Fill a shaker with ice.
  • Add 2 shots of your favorite Tequila (mine is Patron)
  • 1 shot of your favorite orange liqueur (Cointreau is my choice)
  • Juice of a small lime (1/2 shot)
  • 3 shots of Hibiscus ice tea (unsweetened)
  • 8 drops of Stevia (or ½ shot of simple syrup)
  • Shake well pour into a tall ice tea glass with ice with a salted rim (optional)
  • Enjoy!

Easy Guacamole Recipe

  • 2 ripe med avocados mashed
  • 1 tsp garlic cloves finally diced
  • 1 small lime, juiced
  • 1/2 tsp salt
  • ½ tsp of black pepper
  • Tabasco or your favorite hot sauce to taste
  • 1 Tbsp fresh cilantro
  • Mix well, chill, and serve.

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