How about the Mexican street delicacy known as elotes? With their creamy mayonnaise, cotija cheese, chilli powder, and cilantro, they’ll delight your taste buds and give good ol’ corn on the cob a fresh new flavour.

Ready to try it? Here’s what you’ll need:

Ingredients:

6 ears of corn, shucked and cleaned

1/2 cup of mayonnaise

Chilli powder, to taste

1/3 cup of grated cotija cheese

Freshly chopped cilantro, to taste

Lime wedges, for serving

Preparation:

Preheat the grill to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes.  

Brush corn with a layer of mayonnaise and sprinkle with chilli powder, cotija, and cilantro. Serve warm with lime wedges.

That’s it—now enjoy! Easy to make and incredibly delicious, it’s sure to become a summer fave in your home. If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

These chicken fajitas on lettuce cups are everything a weeknight dinner needs to be – easy, simple, healthy, and absolutely delicious. The meat can also be prepared ahead of time and reheated (hello, yummy lunches!).

Ready to try these lettuce wrap chicken fajitas? Here’s everything you’ll need:

Ingredients:

Chicken:

• 1 1/2 lb chicken breasts
• 1 packet of good quality taco seasoning
• 1/2 medium red onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 yellow bell pepper, diced
• 4 cloves of garlic, minced
• 1 jalapeño, seeded and chopped (optional)
• 14 oz canned diced tomatoes with chilli peppers
• 4 oz canned diced green chiles

Fajitas:

• Butter lettuce
• Cheese (optional)
• Sour cream (optional)
• Cilantro (optional)
• Guacamole (optional)

• Preparation:
• Place the raw chicken at the bottom of your quickpot. Season with half the spices, flip the meat over using tongs, and season with the rest of the seasoning. Make sure the spices are evenly distributed over the meat.
• Place red onions, green bell peppers, red bell peppers, yellow bell peppers, garlic cloves, jalapeños (if using), green chiles, and tomatoes on and around the chicken.
• Set your timer for 14 minutes on the pressure cooking setting.
•  Once your timer goes off, hit the pressure release and open your quickpot. Careful! Shred the chicken with a fork before placing it in a bowl. 
• Then, have fun! Build your own lettuce fajitas using a leaf of butter lettuce as the base before loading it with some chicken and your favourite toppings, including sour cream, cheese, cilantro, guacamole, and more!

These chicken fajitas are ready in just a few minutes, which makes them the perfect weeknight meal. They’re also sure to be a hit with the entire family! If you make this recipe and want to share it with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Ingredients:

FOR THE FAJITAS

2 tablespoons olive oil, divided

Salt and fajita seasoning, recipe below

1 pound flank or strip steak and/or

1 pound chicken breast (2 medium) and/or

1/2 pound shrimp, deveined with tails left on and/or

300 g/ 10 ½   oz  Oyster mushrooms 

1 pound bell peppers or poblano peppers, sliced (3 medium)

1 large onion, sliced into half moons

1 tablespoon minced garlic, about 3 cloves

3 tablespoons tequila, light beer or chicken stock

2 limes

FAJITA SEASONING

1 1/2 teaspoons ancho chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

WHAT TO SERVE WITH FAJITAS

Warm tortillas, try homemade flour tortillas (recipe at the bottom) 

Beans and rice

Avocado or homemade guacamole

Sour cream

Fresh tomato, pico de gallo or roasted tomato salsa

Shredded lettuce

Shredded cheese or crumbled queso fresco

Preparation:

• PREPARE SEASONING
• Mix chili powder, cumin, garlic powder, oregano, and the smoked paprika in our small bowl.
  Season the steak, chicken,  shrimp and/or the mushrooms with salt and a generous dusting of fajita seasoning. Set the steak and shrimp aside while you cook the chicken.

• COOK CHICKEN
• Heat 2 teaspoons of the oil in one of our wide skillets (with a lid or you can use foil) over medium-high heat. As soon as the oil is hot and looks shimmery, add the chicken. Cook until golden, 2 to 3 minutes. Flip the chicken so that the seared side is facing up.
  Reduce the heat to low then cover the skillet with a lid or use foil. Cook 10 to 15 minutes or until an instant-read thermometer reads 165° F when inserted into the thickest part of the breast. Transfer chicken to a plate then cover loosely with aluminum foil.
  Note: Use the time while the chicken is cooking to chop the onions, peppers, and garlic.

• COOK STEAK
• Pour any liquid left in the pan out and use a paper towel to wipe the bottom of our skillet. It is okay if there are bits of chicken or spices stuck to the bottom. (If you want to, you can save the liquid to add back to the pan later on.)
  Put the skillet back onto the heat, increase to medium-high heat, and then add another two teaspoons of oil. As soon as the oil is hot and looks shimmery, add the steak. Cook 2 to 3 minutes until brown, and then flip to the other side and let cook for another 2 to 3 minutes. Check the internal temperature. If it is not ready, turn the heat to low and continue to cook until it reaches your preferred doneness. For medium, cook to 135° F. Transfer steak to our beautiful plate with chicken and cover loosely with aluminum foil.
  
  
• COOK VEGETABLES AND SHRIMP
• Put the skillet back onto the heat, increase to medium-high heat, and then add another two teaspoons of oil. Add the onions, peppers, garlic, and a pinch of salt. Cook, stirring until they start to soften and brown a bit; about 5 minutes. As the veggies cook, use tongs or a wooden spoon to scrape up bits of chicken, steak or spices stuck to the bottom of our pan. When the peppers and onions are ready, pile them up on one side of our pan. Place the shrimp into our pan and cook, stirring, until the shrimp are firm and opaque throughout; 2 to 3 minutes. Transfer cooked shrimp to our beautiful plate.
  
• COOK THE MUSHROOMS 
• This can be do in a clean pan for vegetarian people
• Put all of the pepper and onion slices on a large, deep, baking tray. Add the mushrooms, tearing bigger ones into smaller pieces with your hands.
• Coat everything in the marinade and set aside for as long as you can, but you can bake straight away too, if you wish.
• Preheat the oven to 200° C / 390° F.
• Bake the mushrooms and peppers for about 15 minutes, giving everything a good stir and then increase the temperature 225° C / 435° F to bake for another 20-25 minutes, until all juices bake out and the ingredients get a nice char.
  
• TO FINISH

To finish, turn the heat to low, arrange the vegetables on the bottom of the skillet then stir in tequila, beer or stock and cook for 1 minute. Take our pan off of the heat. Slice the chicken and steak then arrange the chicken, steak, shrimp and/or mushrooms on top of the peppers and onions. Finish with a generous squeeze of lime.
Serve the fajitas family style with more lime on the side as well as your favorite side dishes.

HOMEMADE TORTILLAS:

 Ingredients:

4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/2 cup lard (or vegetable shortening)

1 1/4 cup hot water

Preparation:

Set Up: Set out all equipment – like our stand mix, our cutting board, our skillet, and our tortilla press. The skillet and tortilla press must be large enough to fit the size of tortillas you want to make.
Mix: Measure the flour, baking powder, and salt into the mixing bowl. Mix in the lard. Slowly pour in very hot tap water. Mix until the dough is smooth.
Cut: Place the tortilla dough on a cutting board. Cut the ball in half and continue to divide in half until you have enough equal portions to make as many tortillas as you want. Cut them into 12, 15, 24, or 30 pieces to make extra-large, large, average, or small tortillas.
Press: Place plastic wrap over the top and bottom pressing-surface of the tortilla press. Once at a time, place a ball of dough in the middle of the press. Press down hard to flatten the dough ball. Then rotate the tortilla, and press hard again.
Cook: Peel the tortilla off the plastic and move it to a hot dry skillet. Cook the tortilla about 30 seconds per side, waiting until large bubbles form. Repeat with the remaining dough.

 If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.

Ingredients:

12 corn tortillas, quartered or cut into 6 wedges – make sure you’ve left them out overnight so they’re not soft when you’re cooking with them

Corn oil
Salt
1 1/2 to 2 cups red chile sauce or salsa – you can use store bought or make your own!

For the Garnishes:

Cotija cheese or queso fresco
Crema Mexicana or creme fraiche
Cilantro, chopped
1 red onion, chopped
Avocado, sliced or roughly chopped
Eggs, to fry and top chilaquiles (optional)

Preparation:

In a large sauté pan, coat the pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown.

Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas.

Add 2 tablespoons of oil to the pan, bring to high heat again. Add the salsa and let salsa cook for several minutes.

Add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more.

Remove from heat. Serve chilaquiles with garnishes and fried eggs. Marvel at its beauty! 

Chilaquiles are a beautiful mix of textures and flavours and an absolutely addicting new addition to your bbq or something different and exciting for your next brunch! If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments