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Recipe of the month

Street Tacos with Capirotada!

Street Tacos


(1 & 1/2)lbs. Finely diced beef, Carne de Res

(2 -3) Limes, freshly squeezed

(2) Tablespoons canola oil, divided

(3) Cloves, minced or mashed 

(1) Tablespoon Linditas Mild Salsa Mix 

(1) Teaspoon ground cumin

(1) Teaspoon dried Mexican oregano 

(I/2) Teaspoon pepper

(1/2) Teaspoon salt, or more to your liking 

(12)  Mini flour or corn tortillas, warmed



Shredded lettuce

Chopped cilantro  

Diced white onions or red 

Lime wedges‍

Avocado slices


In a medium bowl add  beef, one tablespoon of canola oil, squeezed fresh limes, canola oil, cloves, salsa mix, cumin, oregano, salt and pepper. Mix well.


In a gallon size, Ziploc bag, place your meat mixture in bag.

Marinade for at least 1 hour up to four, turning the bag occasionally. (I prefer overnight for best flavor results)


Heat remaining canola oil in a large skillet over medium high heat.

Add beef mixture and marinade, and cook, stirring often until beef has browned and marinade has reduced, about 6-10 minutes or until desired doneness.


Serve it up on a large platter with warm tortillas and all the garnishes at arms reach!

Pairs well with a fresh Dita-Rita Margarita ~ this recipe is going to definitely become one of your favorites … Guaranteed. You’ll be tasting the love.

(Capirotada)Traditional Torres Bread Pudding


(18) Slices of white sandwich bread

(1 & 1/2) Cups sugar

(6) Medium cinnamon sticks

(1) Stick butter, melted

(2) Cups Shredded Sharp Cheddar Cheese

(1/2) Cup chopped pecans

(1/2) Cup raisins, optional

(4) Cups water



Vanilla Ice cream or whip cream

Powdered sugar


Preheat oven at 350°. Toast bread and lightly brush butter on both sides.

In a large sauce pan add water and bring to a simmer, then add sugar, stir until it dissolves.

Bring up the heat, add cinnamon sticks then bring to a boil until the water turns into a tea like color.

Remove cinnamon sticks and set saucepan aside.


Lightly spray olive oil on a 13X9X3 baking dish.

Lay 6 toast slices on bottom, sprinkle cheese, raisins, pecans and gently pour cinnamon water, about a cup and a half over top. Repeat his process 2 more times. Cover with foil and bake for 30 minutes. Remove foil and serve warm.


Serves 6 or 12 if cut in half. Serve with a scoop of vanilla ice cream. Sprinkle powered sugar over the top for a fun presentation.

Feel free to add your own sprinkle


Enjoy! Mis Amigos


Lindita's Instant Salsa Mix Recipe Ideas

Lindita's Salsa makes a great traditional, salsa dip. It's also great over eggs, burritos, fajitas, nachos and all your favorite Hispanic dishes. Here are some additional recipe ideas to try.

Lindita's Guacamole Dip
1 Avocado.
3 Fresh chopped medium size tomatoes or 1 can of diced tomatoes.
Add 8 tablespoons of salsa mix to mashed avocado pieces, stir well, chill and serve. Salt to taste

Lindita's Party Dip
1.) 24 oz. Sour cream - For cracker spread or chip dipping.

1 Package of LINDITA'S INSTANT SALSA MIX, stir well, chill and serve.


Lindita's Meat Recipes

Great For Seasoning, Rub Poultry & Fish

Lindita's Taco Seasoning

Lindita's Mexican Chili

1 1/2 - 2 lbs. of ground meat.


Add LINDITA'S INSTANT SALSA MIX to 1 1/2 - 2 lbs. of ground beef or ground turkey.

Mix with meat, brown and simmer for tacos or chili.

Lindita's Mexican Hamburgers

Lindita's Mexican Meatloaf

1 1/2 - 2 lbs. of ground meat 


Add LINDITA'S INSTANT SALSA MIX to 1 1/2 - 2 lbs. of ground beef or ground turkey.

Mix into meat for hamburgers or add to your favorite meatloaf recipe.

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