It’s a Mexican Fiesta with Neil Patrick Harris and David Burtka. They’re joining us from their home kitchen.

If you’re cooking along with us at home, find the ingredient and preparation list below or listen and enjoy for your next meal inspiration.  

COOK’S NOTE: David shares how to toast spices and grind them, but if you don’t have whole spices or the equipment to do so, you may use ground spices. 

Makes 6 burritos. Makes guacamole for 4-6. Makes 2 margaritas.

INGREDIENTS

For the Nacho Burrito Filling:

2 tablespoons canola oil

1 onion, diced 

3 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon whole cumin (can substitute ground in a pinch)

1 teaspoon whole coriander (can substitute ground in a pinch) 

½ teaspoon dried oregano

1 chipotle chili in adobe sauce, chopped

1, 14 oz can fire roasted tomatoes

For the Burritos: 

½ bag tortilla chips

1 ½ cups shredded cheese of choice

2 cups shredded lettuce

2 cups diced tomatoes 

1 cup sour cream 

Dash of favorite hot sauce

6, 10” flour tortillas 

For the Guacamole:

6 ripe avocados, halved, pitted, and peeled

Juice of 1 large lemon (about ¼ cup)

1 garlic clove, finely grated on a Microplane

1 small red onion, finely diced

2 tablespoons finely chopped fresh cilantro, plus whole leaves for garnish

Kosher salt and freshly ground black pepper

1 jalapeño, finely minced

2 Roma (plum) tomatoes, halved, seeded, and cut into ¼-inch pieces

Tortilla chips

For the Margaritas:

Ice

4 ounces blanco tequila

1 ½ ounces good-quality triple sec, such as Combier or Cointreau

3 tablespoons fresh lime juice (about 1 large lime)

1 tablespoon simple syrup

2 lime wedges, for garnish

EQUIPMENT ESSENTIALS

Baking sheet

Spice grinder or mortar and pestle, if using whole spices

Large skillet

Jar or bowl to drain excess grease

Spatula

Medium bowl, to mix guacamole

Cocktail shaker

For recipe instructions, visit www.CookTracks.com. 

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CookTracks is a production of Beyond the Plate.