Deliciously
AuthenticTM
SINCE 1988
MADE WITH
LOVE BY THE
MORENO FAMILY.
DELICIOUSLY
AUTHENTIC™
SINCE 1988.
ONLY THE
BEST FOR
YOUR TABLE.
Deliciously
AuthenticTM
SINCE 1988
MADE WITH
LOVE BY THE
MORENO FAMILY.
DELICIOUSLY
AUTHENTIC™
SINCE 1988.
ONLY THE
BEST FOR
YOUR TABLE.
Looking for something to impress your guests? These melt-in-your mouth beef rib taquitos are a show stopper 🤩
Slow cooked beef ribs, wrapped in perfectly fried crunchy golden tortilla and finished with a creamy avo sauce, pickled onion and sprinkle of Manchego... that first bite is one to behold.
Recipe below 👇 (or click the link in bio for a full walk through)
WHAT YOU`LL NEED
16x La Banderita Street Taco tortillas
6x Beef short ribs (approx 350g ea)
4x sprigs of coriander (stalks for ribs, leaves for sauce)
1x Onion (chopped)
1/2 cup soy sauce
1/2 cup agave syrup
500ml stock (chicken or beef)
330ml dark ale
For the sauce:
1x avocado
1x long green chilli
1x lime (juice and zest)
2x tomatillos
pinch of salt
To serve:
1x Spanish onion, pickled in 1tsp white vinegar and pinch of salt
Manchego cheese
METHOD
Slow-cook the ribs with the onion, coriander stalks, soy sauce, agave, stock and ale, covered for 1.5 - 2hs, then uncovered for another 1.5hr until fall-apart tender
Transfer ribs to separate dish to debone and shred. Reduce the remaining cooking juices into a sticky glaze, then pour over shredded beef.
Blend the coriander leaves with other sauce ingredients until creamy. Prepare the pickled onion.
Fill and roll the tortillas and secure with a toothpick. Shallow-fry for approx 30sec per side, until golden and crispy.
Drizzle with avocado sauce, pickled onion and finely grated Manchego.
#LaBanderita #Entertaining #BeefRib #Taquitos #recipestoimpress
The ultimate snack: tortilla chips and guacamole... but freshly made tortilla chips? That`s seriously hard to beat.
Now to decide: corn or flour? Air fry or deep fry? It`s up to you!
ps. shallow fry and baking also work a treat!
#LaBanderita #tortillahacks #easyentertaining #homemadechips
NEW RECIPE ALERT!!! You won`t want to miss these dumpling tacos from the one and only @JustineSchofield! Reel coming soon...
#LaBanderita #tacotuesday #tacorecipes
If only entertaining prep was always this easy! These mini quiches take minutes to make and will be devoured just as quickly. They also make great lunchbox fillers too 😉
RECIPE BELOW 👇
La Banderita Tortilla Mini Quiches (makes 12)
1) Whisk together 8 eggs, a cup of cream, and a pinch each of nutmeg, salt and pepper.
2) Line your muffin tins with La Banderita`s beautifully soft flour tortilla (either Street Tacos, or Burrito Grande cut to size), and sprinkle with your preferred toppings. We love grated cheese, ham and chive for a classic Quiche Lorraine vibe, but works just as well with pumpkin and fetta or mushroom and blue cheese ☺️
3) Top them with your eggy custard mix, an extra spinkle of cheese and bake at 170C for 15-20mins, then cool on a wire rack.
Enjoy
#LaBanderita #easyentertaining #miniquiche #tortillahacks #lunchboxideas
Things you didn`t know you could do with mince and tortillas 👉
Two grocery staples that probably make it into your trolley every week, with a few new tricks up their sleeves. Consider this your sign to mix up mince night. Which one`s going on your menu first?
🌯 Crunch wraps
🥧 Tortilla meat pies
🍔 Smash burger tacos
🌯 Chimichanga chiko roll
🌮 Meatball tacos
🌶️ Chilli con carne tortilla bowls
🌭 Tortilla sausage roll
#LaBanderita #weeknightdinners #mincerecipes #tortillahacks
Reposting one of our most demanded recipes of all time... @justineschofield`s tortilla sausage rolls!!
Perfect for an easy mid-week dinner, lunchbox hero, or when you`re asked to bring a platter.
This is one the whole family will love 🥰
#tortillahacks #sausagerolls #quickdinners #familymeals #LaBanderita
Chorizo Sausage Tacos with Charred Vegetable Salsa
Sizzling chorizo sausages, a smoky, chunky salsa made with charred capsicum, tomato and chilli, all wrapped up in warm La Banderita tortillas. Simple ingredients, big flavour and a seriously good excuse to fire up the BBQ.
Send this to your taco-night crew! Recipe below 👇
WHAT YOU`LL NEED
La Banderita 6” flour tortillas (Family Pack or Fajitas)
6 chorizo sausages
2 red capsicums1 small red onion
2 long red chillies
½ garlic bulb
2 tomatoes
2 tsp toasted cumin seeds, crushed
Juice of ½ small lemon
1 tbsp honey
100ml extra virgin olive oil
2 sprigs parsley, chopped
Salt
METHOD
> Char the capsicums, onion, chillies, garlic and tomatoes on a hot BBQ or under the grill, turning regularly. Tomatoes take around 10 minutes; other vegetables up to 25 minutes.
> Cover the vegetables for 10 minutes, then peel away the skins. Remove seeds from the capsicums and chillies, and roughly chop everything.
> Squeeze the roasted garlic into a mortar with cumin and salt. Pound into a paste, then mix in lemon juice, honey and olive oil. Add the chopped vegetables and mash into a chunky salsa.
> Brush chorizo with oil and BBQ or pan-fry until cooked through.
> Warm tortillas in a pan for 1 minute per side. Serve with chorizo, charred vegetable salsa and fresh parsley.
#LaBanderita #ChorizoTacos #TacoNight #BBQRecipes
This weekend calls for BBQ barramundi tacos, topped with salsa of classic Mexican flavours 🎣
WHAT YOU NEED:
La Banderita Street Tacos or Taquitos
3 bunches of spring onions
1 whole side barramundi fillet, skin on (about 600–800g)
2 tbsp extra virgin olive oil
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
Salt and pepper
[SMOKEY TOMATO SAUCE]
3 ripe tomatoes, halved
1 tbs red wine vinegar
3 tbs cashews, soaked overnight then drained
3 tbsp extra virgin olive oil
Chilli sauce (optional)
[SALSA]
1 corn on the cob
1 avocado, cut into 3 cm chunks
A few sprigs coriander
Juice of 1 lime
METHOD:
Pre-heat the BBQ over a medium heat (or oven to 200C).
Char the tomatoes and corn BBQ for 5 minutes or until caramelised and blistered. Remove and cool.
For the salsa, remove kernels from the cob and add to a bowl with avocado, coriander, pinch of salt and loads of lime juice.
Drizzle fish with oil and add a pinch of salt and sprinkle over the crushed spices. Lightly oil the spring onions and pop them onto the flat plate of the BBQ. Rest the fish on top, skin side down, then cook with the BBQ hood down for 10-15 minutes. Halfway through cooking, remove 6 of the charred spring onions and reserve for the sauce.
Once fish is cooked, carefully remove, place on a platter, and cover to keep warm.
For the sauce, add the cooked and chopped spring onions into a small food processor with the roasted tomatoes, vinegar, cashews, chilli sauce, salt and pepper and a 3 tbs of olive oil. Blend.
Warm tortillas on the BBQ for 30-60 seconds on each side or until soft. Remove and wrap in a clean tea towel to keep warm.
SERVE:
Add a dollop of smokey tomato sauce to warm tortillas, chunks of BBQ barramundi and top with the salsa 🌮
#fishtacos #barramundi #bbqrecipes #weekendbbq
![This weekend calls for BBQ barramundi tacos, topped with salsa of classic Mexican flavours 🎣
WHAT YOU NEED:
La Banderita Street Tacos or Taquitos
3 bunches of spring onions
1 whole side barramundi fillet, skin on (about 600–800g)
2 tbsp extra virgin olive oil
1 tsp cumin seeds, crushed
1 tsp coriander seeds, crushed
Salt and pepper
[SMOKEY TOMATO SAUCE]
3 ripe tomatoes, halved
1 tbs red wine vinegar
3 tbs cashews, soaked overnight then drained
3 tbsp extra virgin olive oil
Chilli sauce (optional)
[SALSA]
1 corn on the cob
1 avocado, cut into 3 cm chunks
A few sprigs coriander
Juice of 1 lime
METHOD:
Pre-heat the BBQ over a medium heat (or oven to 200C).
Char the tomatoes and corn BBQ for 5 minutes or until caramelised and blistered. Remove and cool.
For the salsa, remove kernels from the cob and add to a bowl with avocado, coriander, pinch of salt and loads of lime juice.
Drizzle fish with oil and add a pinch of salt and sprinkle over the crushed spices. Lightly oil the spring onions and pop them onto the flat plate of the BBQ. Rest the fish on top, skin side down, then cook with the BBQ hood down for 10-15 minutes. Halfway through cooking, remove 6 of the charred spring onions and reserve for the sauce.
Once fish is cooked, carefully remove, place on a platter, and cover to keep warm.
For the sauce, add the cooked and chopped spring onions into a small food processor with the roasted tomatoes, vinegar, cashews, chilli sauce, salt and pepper and a 3 tbs of olive oil. Blend.
Warm tortillas on the BBQ for 30-60 seconds on each side or until soft. Remove and wrap in a clean tea towel to keep warm.
SERVE:
Add a dollop of smokey tomato sauce to warm tortillas, chunks of BBQ barramundi and top with the salsa 🌮
#fishtacos #barramundi #bbqrecipes #weekendbbq](https://labanderita.tv/wp-content/uploads/sb-instagram-feed-images/842191572_18394351522200009_8468300252208407133_nfull.webp)
Delicious AND fool-proof, @justineschofield`s tortilla pinwheels are a hit with the kids, and the perfect way to fill their lunchbox AND keep them busy in the kitchen!
Grab a pack of @labanderita_aus Burrito Grande, and let us know which one`s you`re trying first...
👉 Smoked salmon, spinach and cream cheese with a drizzle of lemon
👉 Cream cheese, cinnamon and brown sugar
👉 Cream cheese and vegemite
#tortillahacks #pinwheels #lunchboxrecipes #kidapproved #kidsinthekitchen
There`s no such thing as too many tacos, especially on a day like today 🌮
Happy #WorldTacoDay to the most beloved, versatile, iconic, delicious little bundles of joy! We could happily eat you every day of the week 🥰
Tell us your go-to taco filling below, or search our recipe library for inspo
🔗 LaBanderita.TV
#LaBanderita #Tacos #TacoTuesday #CelebratingFood #SpringtimeTacos
THIS is what to make when you’re asked to bring a plate! Crispy, creamy and delicious, these fetta & spinach tortilla triangles are guaranteed to please a crowd 💚
YOU’LL NEED
• 3 La Banderita Burrito Grande tortillas
• 1 onion, finely chopped
• 3 large handfuls baby spinach
• 500g ricotta
• 150g fetta, crumbled
• handful of grated parmesan
•1/2 tsp dried oregano
• 2 sprigs of dill
• 1 egg
• Olive oil, salt & pepper
HOW TO
👉 Sauté onion in olive oil, then add spinach, oregano and salt. Cook for 1–2 mins until wilted. Cool slightly.
👉 Mix ricotta, fetta, parmesan, egg and dill. Fold through the spinach mixture.
👉 Cut tortillas in half, add a spoonful of filling and fold into triangles, tucking in the final edge to seal.
👉 Spray with oil and pan-fry over medium-high heat for 2–3 mins each side, until golden and crisp. Serve warm and watch them disappear.
Save this one for your next night with friends!
#LaBanderita #TortillaRecipes #EasyRecipes #SpinachRecipes #Entertaining
Say hello to your new Tex-Mex obsession 🌮🔥
Crispy, cheesy, saucy and packed with plenty of crunch. This one starts with a La Banderita Burrito Grande, layered with flavourful mince, a dollop of sour cream, a crispy fried corn Taquito, and plenty of cheese. Top it with a Street Taco and wrap up all that deliciousness!
Big on flavour, big on texture and very, easy to multiply with sheet pan quesadilla hack 😉
#LaBanderita #CrunchWrap #TexMex #TacoNight
Philly cheesesteak… but make it a taco 👀🌮
Another cracking creation from one of our #LaBanderitaLegends @thenortherngrillers 🙌
#LaBanderita #PhillyCheesesteak #Tacos #TacoInspo #TacoNight
It`s officially mango season, and we can`t wait to get stuck into these sizzling pork chop tacos with mango salsa 🥭🌮
👉 Rub pork with oil, salt, pepper & cumin, then grill for 3–4 mins per side on BBQ (medium-high)
👉 Grill 2x spring onions for 3–4 mins until softened and lightly charred.
👉 Remove pork from BBQ (rest for 5min) and squeeze over juice of half a lime, and zest
👉 Dice 1 mango, half a cucumber and chop the charred spring onions. Mix together, with roughly chopped chilli and coriander (leaves and stalks of 3 sprigs), and remaining juice and zest
👉 Finely slice a quarter red cabbage into a bowl
👉 Warm tortillas on the BBQ for 30-60seconds per side. Keep warm in a clean tea towel
👉 Slice pork thinly and fill warm tortillas with cabbage, pork & mango salsa
Enjoy 🌮
This #viral Mexican Layered Dip is always a crowd pleaser 🙌
Finals season has us wondering... what`s the ultimate spectator snack?
Here`s our top five (all with a tortilla take, naturally)...
🌭 Sausage sizzle taco
🥧 Meat pie
🌭 Tortilla Sausage roll
🍕 Thin crust tortilla pizza
🥙 Spinach and fetta triangles
#footyfinals #finalsfeed #gamedaysnacks #burger #pie #sausage
Spicy tuna tartare tostadas... fun to say, better to eat 😉
Small but mighty, these corn tortillas are fried to crispy, golden perfection and topped with a rich, velvety tuna tartare, avocado and jalapeño. The ultimate balance in flavour and texture 🙌
Get the recipe at LaBanderita.TV, via our link in bio 🔗
Here’s to slow Sunday mornings, speaking their love language, and starting the day right.
Happy Father’s Day to all the amazing men out there… particularly our #LaBanderitaLegends 💙
#fathersday #labanderita #breakfastburrito #sundaybrunch
We all know the way to Dad’s heart is through his stomach ☺️🌯
Treat him to a brekky burrito as mighty as he is this Father’s Day. Fluffy scrambled eggs, creamy avocado, crispy bacon and a golden hash brown, all wrapped up in a La Banderita Burrito Grande... this is a breakfast worth getting out of bed for 💪
New season, new mood 🌼🌷🌮
Here’s what we’re leaving behind with winter… and what we’re bringing to the table this spring 👇
OUT: Comfort food on repeat
IN: Fresh salsa & crunchy taco toppings
OUT: Dinner under a blanket
IN: Al fresco everything ☀️
OUT: Slow cooks that take all day
IN: Quick, easy, delicious dinners
OUT: Staying in
IN: Having friends over for share plates
OUT: Winter
IN: Spring 🌸
And one thing we’re definitely NOT leaving behind: the fire pit 🪵🔥 (some things are too good to be seasonal)
Here’s to longer days, brighter plates and plenty of tortilla joy 🌮
#LaBanderita #SpringTimeTacos #TacoSeason #MexicanFood #OnlyTheBestForYourTable
