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Enchiladas verdes como en Guadalajara 15 minutos


12 tortillas LA PRIMERA
aceite para dorar las tortillas
10 tomates verdes (de los de cáscara)
2 dientes ajo
1 chile serrano (verde)
1/4 1 cebolla
3 cdas crema de leche
2 cdts consomé en polvo
2 ramas cilantro
Pollo deshebrado (opcional)
2 papas cocidas y peladas
queso panela o Oaxaca


Se pasan 12 tortillas por aceite y se colocan en un plato. Se muelen 8 o 10 tomates verdes cocidos con un chile verde, dos ramas de cilantro, 2 dientes de ajo y un pedazo de cebolla, se fríe la salsa y se le añade crema y se revuelve muy bien, se le ponen una o dos cucharaditas de consomé en polvo.

Se van sumergiendo las tortillas en la salsa y si se quiere se les pone pollo deshebrado o carne de puerco deshebrada o papas cocidas y picadas o un pedazo de queso panela, enmedio.

Se terminan de bañar con la salsa y se les pone por encima queso fresco o panela rallado.graph here.


These Sweet Pineapple Tamales are filled with coconut, raisins, fresh pineapple

and served with crema or sour cream.

Yield: about 30 tamales

30 dried corn husks
Hot water
3/4 cup firmly packed crushed piloncillo or brown sugar
1/4 cup lard or vegetable shortening (at room temperature)
1/4 cup butter or margarine (at room temperature)
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
3/4 to 1 cup warm water
1/3 cup flaked coconut
1/3 cup raisins
2 cups diced fresh pineapple
Boiling water
2 cups crema or sour cream
1/3 cup crushed pecans (optional)

Place corn husks in large pot; add very hot water to cover. Top husks with plate and heavy jar to keep submerged. Let stand at least 3 hours or overnight.

Drain corn husks; rinse and rub each husk under running water to remove any silk and debris. Drain well; pat dry. Wrap in towel to keep pliable.

Combine piloncillo, lard and butter in large mixer bowl; beat until light and fluffy, 5 to 10 minutes. Beat in vanilla extract. Mix in LA PRIMERA MASA REGULAR, beat until thoroughly blended. Gradually beat in warm water, using just as much as is needed to form dough that just holds together. Stir in coconut ,raisins and crushed pecans if desired.

For each tamale, spread rounded tablespoon dough in center of 1 corn husk to form 3-inch square; top with 4 to 6 pineapple pieces. Make 30 tamales in all. Fold tamales.

Line large steamer basket with remaining corn husks. Stack tamales in basket, seam sides down. Cover tamales with kitchen towel. Place steamer basket over 3 to 4 inches boiling water; cover with lid. Adjust heat to maintain gentle boil. Steam tamales about 40 minutes.

Remove 1 tamale from center of basket and carefully unwrap; if dough pulls easily away from husk, it is done. If necessary, steam 5 or 10 minutes longer and test again.

Serve tamales hot and enjoy your tamales with LA PRIMERA, ENJOY!

Squash Blossoms Quesadillas / Quesadillas de Flor de Calabaza
Squash Blossoms Quesadillas made with La Primera tortillas.

Ingredients for 6 quesadillas:

6 corn tortillas
12 squash blossoms
1 tablespoon vegetable oil
1 1/2 cup  Oaxaca cheese (or any other melting cheese shredded)
2 tablespoons of finely chopped white onion
1 small garlic clove finely chopped
1 small serrano pepper (optional)
Salt and pepper to taste
2 Epazote leaves*
About 2 tablespoons of lard or vegetable oil to grease the griddle.*Note: Epazote is hard to find in some areas. You can use dried epazote if you find this option. If you find fresh epazote and don’t use it often, wash it, dry it with paper towels and place it in a plastic bag and store in your freezer for future uses.
Instructions for the filling:

1. Remove the steam from the flower, place flowers in cold water and gentle rinse. Place over paper towels to absorbed excess water.

2. Heat oil in a skillet over a medium high heat. Add onion, garlic, and serrano pepper if using. Tossing until onion looks translucent, about 3 minutes. Add Blossoms and season with salt and pepper. Cook, tossing until blossoms are heated through, 2-3 minutes. Remove from heat and stir in the Epazote. Slightly cool before using.

3. Place fillings in each tortilla, fold and proceed to cook in the griddle.
Serve as soon as they are ready. If making several at once, keep them warm in an preheat oven.

​Enjoy your quesadillas with LA PRIMERA!

Mexican VEGETARIAN Tostada Recipe

Yield: Serves 4-6

This recipe details how to fry up corn tortillas to make the tostada shells.


Grapeseed oil, canola, or other high smoke-point cooking oil
12 LA PRIMERA TRADITIONAL corn tortillas
Refried beans 
1/2 head iceberg lettuce, sliced thin and seasoned with salt and vinegar (no oil)
2 medium tomatoes, chopped
1-2 chopped peeled and pitted avocados or guacamole
8 ounces grated Monterrey Jack, Cheddar, or crumbled queso fresco and/or cotija cheese
1 cup of Salsa or 1/2 cup sliced pickled jalapeños
A handful of chopped fresh cilantro

1. Heat refried beans in a frying pan, until warm. If you are using regular canned beans, drain them, then add them to the pan with a little water, mash them as you heat them. For extra flavor for the beans you can stir in a tablespoon of bacon fat to them and/or a big slice of cheddar cheese. Keep the beans on warm while you prepare the tortillas, adding water to them as necessary to keep a creamy consistency.

2. Optional pre-frying step: to help the tortillas fry up better, dry them in the oven by laying them out on an oven rack and cooking them at 250°F for 10 minutes or so. Pour enough oil into a frying pan so that you have a quarter inch layer of oil. Heat the oil on medium high heat until sizzling hot, but not smoking. One at a time, fry the tortillas in the oil. Bubbles should form in the tortilla immediately as you put the tortilla in the oil, otherwise the oil is not hot enough. Fry until golden brown on both sides, cooking about 30 seconds to a minute per side. Use metal tongs or a spatula to push the tortilla down in the oil, and to turn and lift the tortilla out of the pan, draining the excess oil as you do so. (The tortilla should be fairly stiff and crisp. If not, the oil is not hot enough.) Place the tortilla on a paper towel-lined plate, to absorb the excess oil. Sprinkle with a little salt. Put the cooked tortillas on a rimmed baking sheet and place in a 250°F oven to keep warm.

Add more oil to the pan as needed, taking care that the oil heats sufficiently before adding a tortilla to the pan.

3 To serve, place toppings in separate bowls, with a larger serving dish for the beans. Bring out the tostada shells in batches, keeping those unused warm in the oven. To prepare one's tostada, spread a large spoonful of mashed beans over a tostada shell. Sprinkle on cheese and other toppings (sliced lettuce, avocados, salsa, etc.) Don't load the tostada too much or you'll find it difficult to eat. Eat by picking up the tostada with both hands (like a pizza slice).

Enjoy your delicious tostadas with LA PRIMERA!



Este rico y picoso pescado enchilado te encantará.

4 filetes de pescado blanco
2 hojas de plátano
4 chiles guajillo, desvenados
1/4 de cebolla
2 dientes de ajo
1 cda de orégano seco
2 cdas de vinagre de manzana
tortillas de maíz
1 tz de cebolla morada encurtida
Sal y pimienta al gusto


 ASA los chiles, la cebolla, el ajo y las hojas de plátano.
REMOJA los chiles en agua caliente y licúa con la cebolla, el ajo, el orégano y el vinagre. Salpimienta.
AÑADE un poco de agua de remojo. Cuela y rectifica sazón.
BARNIZA los filetes con la mezcla anterior y envuelve con las hojas de plátano.
COLOCA en una parrilla caliente y cocina por 3 minutos de cada lado o hasta que estén cocidos.
RETIRA las hojas de plátano y coloca sobre las tortillas.
SIRVE y acompaña con las cebollas encurtidas.




4 tablespoons vegetable oil or lard
1 cup refried beans
2 cups lettuce, finely shredded
1-1/2 cup cooked beef or chicken, shredded
1/2 cup Mexican cheese (queso fresco) crumbled
1/4 cup white onion, finely chopped
1/2 cup Mexican cream
Spicy salsa of you choice

1/3 cup radishes, thinly sliced
1 avocado, sliced or diced
1/2 cup of tomato, diced or sliced
Pickled jalapeños and carrots.

If you can’t find Mexican queso fresco or Mexican cream, you can do the following: Substitute the Mexican cheese with feta cheese and even parmesan cheese. For the cream, mix equal amounts of sour cream and heavy cream with a pinch of salt.
Making Sopes require certain amount of time and preparation, that's why is better to make them when you have some leftovers in your fridge, like  refried beans and beef or chicken from a stew; that way you will have some of the ingredients ready.
You will need a plastic bag like the ones used to store food in the freezer (to form the sopes), a griddle-comal, a tortilla press or a glass pie dish in case you don’t have a tortilla press (please look picture below).

1. If the dough feels dry, add a bit of water, little by little, spoon by spoon, until the dough is soft and manageable, like play dough. It doesn't have to be sticky. Sometimes, if we live in a place with lots of humidity in the environment our dough won’t need to much water. But if that is not your case, make sure the dough has enough moisture to avoid any cracking on the sope surfaces. Now, cover the dough with a wet kitchen towel, this will help to keep the dough moist. Always keep a small bowl of water next to your working area to keep your hands and dough moisten.
 2. Divide the dough into 25 pieces of the same size, cover with the kitchen towel.
3. Heat the griddle to medium high heat.
4. To form the sopes, cut the plastic bag into 2 squares of about 6-IN each. Place one piece of plastic on the Tortilla press, then put down one of the small balls of dough and cover with the other piece of plastic, close the tortillera and press down gently with the tortilla press handle until you form a medium size thick tortilla. of about 4-1/2 inches. 
5. Lift the handle and remove the top plastic. Pick up the tortilla, holding with the plastic at the bottom, gently flip the tortilla to unto the palm of your hand. A large part of the tortilla will cover your hand.
If you don’t have a Tortilla Press, use a glass pie dish to press down the dough; I use it all the time and it works wonderfully.
6.  Place the tortilla on the already hot griddle-comal, this is a fast but gentle move. Turn the tortilla after a minute, don’t the it cook longer or the dough will dry and crack. Turn again after a minute, and the last cooking will take about 20-30 seconds. Remove from the griddle with the help of a spatula. Cover the tortillas with a dry kitchen towel and allow to cool for about 30-45 seconds, and start forming the border pinching the edges with your fingers. Now, the tortillas had become sopes, cover again with the kitchen towel and keep cooking the rest of the sopes.

1. Heat the oil or lard in a skillet or griddle at medium heat. Place the sopes on the skillet and lightly fry them on both sides (about 30 seconds each side will be enough time to fry them and give them a little golden color). Remove from the heat and place on a plate that has already being covered with paper towels to absorb any excess fat.
2. Now is time to spread the refried beans, top with shredded lettuce, beef, chicken, or any other topping of your choice. Serve with salsa and enjoy your delicious sopes with LA PRIMERA!




3 pounds pork butt roast
1 large onion, chopped
5 cloves garlic
1 tablespoon salt
water to cover
3 ounces California chile pods, seeds and veins removed
3 ounces New Mexico chile pods, seeds and veins removed
1 cup pork broth
1 cup water
1 tablespoon salt
3 cloves garlic
1 teaspoon ground cumin
salt to taste
1 (8 ounce) package dried corn husks


Prep 1 h

Cook 4 h 45 m

Ready In 6 h 45 m

Place pork butt, onion, 5 cloves garlic, and 1 tablespoon salt in a large pot; cover with water. Simmer mixture over medium heat until pork is very tender, about 3 hours. Discard onion and garlic. Strain and shred meat, reserving liquid.
Heat a skillet over medium-high heat. Cook and stir California chile pods and New Mexico chile pods in the hot skillet until toasted and fragrant, 2 to 3 minutes. Rinse chile pods. Bring a pot of water to a boil and add chile pods; boil until chile pods are slightly softened, about 3 minutes. Drain and cool chile pods.

Blend 1 cup pork broth, 1 cup water, chile pods, 1 tablespoon salt, 3 cloves garlic, and cumin together in a blender until smooth. Stir pork meat and chile sauce together in a bowl.
Remove silk and debris from corn husks and soak in boiling water, 30 minutes to 1 hour. Drain and place on a work surface; cover with a clean, damp towel.
Mix LA PRIMERA MASA PARA TAMALES PREPARADA and 1 cup reserved pork broth in a large pan until mixture is fluffy and holds together.
Select 1 wide corn husk or 2 small ones. Spread about 2 tablespoons masa mixture onto corn husk, spreading to the sides and about 2 inches from the bottom and 1/4 inch from the top. Spoon 1 to 2 tablespoons pork mixture down the center of masa mixture. Fold sides of husk together, 1 over the other. Fold the bottom of husk over seam of 2 folded sides. Repeat with remaining husks and filling.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales and cook until filling is heated through and set, 1 to 2 hours. After letting the tamales rest for 30 minutes you can enjoy your own home made tamales with LA PRIMERA, ENJOY!

Chorizo, Bean and Cheese Nachos

Chorizo, Bean and Cheese Nachos
Yield:4 servings
Yield:4 servings

1 pound Mexican chorizo, removed from casings and crumbled
1 tablespoon chopped garlic
1/4 teaspoon ground cumin
2 cups cooked pinto beans
1/2 teaspoon chili powder
1/4 teaspoon salt
La Primera Tortilla Chips
1 1/2 cups grated pepper jack
1 1/2 cups grated sharp cheddar
1 small white onion, sliced into thin rings
5 large jalapenos, stemmed, seeded, and chopped, or to taste
1 cup sour cream
1 tablespoon fresh lime juice
Chopped fresh cilantro leaves, for garnish

In a large skillet, cook the chorizo, garlic, and cumin, stirring, over medium-high heat until the sausage is browned and the fat is rendered, about 5 minutes. Remove and drain on paper towels. To the fat in the pan, add the pinto beans, chili powder, salt, and 1 to 1 1/2 cups water (depending on the moisture in the beans). Cook over medium heat until warmed through, smashing with the back of a heavy wooden spoon or potato masher until chunky/smooth. Remove from the heat.
Preheat the oven to 450 degrees F.
On a large, oval ovenproof platter or in a large baking dish, spread 1 layer of chips. Top with a layer of 1/2 of the beans, then 1/2 of the sausage, cheeses, onion rings, and chopped jalapenos. Repeat with another layer of chips, beans, sausage, cheese, onions and jalapenos. Bake until the cheeses are melted and the mixture is hot, 5 to 8 minutes. Remove from the oven.
In a small bowl, whisk together the sour cream and lime juice, with a pinch of salt. Drizzle over the nachos, garnish with cilantro, and serve immediately.

Enjoy your nachos with La Primera!

                                           TACOS SUDADOS

Rinde: 24 tacos pequeños

10 chiles anchos, sin semillas
1 diente de ajo
1 clavo de olor
Sal al gusto
1 taza de agua
Aceite comestible, cantidad necesaria

24 tortillas pequeñas para tacos LA PRIMERA
1 taza de frijoles refritos
1 taza de puré de papa
1/2 col, finamente picada
1 lata (380 gramos) de rajas de chiles jalapeños en escabeche
5 tortillas de tamaño regular Agregar a mi lista de comp

Modo de preparación
Preparación: 45min  ›  Cocción: 30min  ›  Listo en:1hora15min 

Hierve los chiles durante 5 minutos, hasta que se suavicen, y deja reposar en el agua caliente durante 5 minutos más. Luego licua los chiles junto con el con el ajo, clavo, sal y agua. Cuela.
Calienta 1 cucharada de aceite en un sartén pequeño a fuego moderado. Vierte la salsa anterior y fríe hasta que se haya resecado un poco, aproximadamente 10 minutos.
Calienta 2 cucharadas de aceite en un sartén pequeño a fuego medio-alto. Pasa las tortillas por la salsa de chile ancho, luego por el aceite bien caliente para que se suavicen. Retíralas en cuanto sus orillas empiecen a dorarse y acomoda en un plato. Agrega más aceite al sartén conforme sea necesario, hasta terminar de freír las tortillas.
Rellena mitad de las tortillas con frijoles y la otra mitad con puré de papa. Dobla.
Vierte suficiente agua dentro de una olla vaporera. Acomoda la parrilla de la misma en su lugar y coloca sobre ésta una servilleta de tela lo suficiente grande como para envolver todos los tacos. Pon una capa de tortillas de tamaño regular en la servilleta (como fondo) y acomoda sobre ésta los tacos, separándolos según su relleno.
Cubre los tacos con una bolsa de plástico y envuelve completamente con la servilleta. Tapa la olla y calienta a fuego alto hasta que el agua empiece a hervir. Reduce el fuego a medio y cocina durante 20 minutos, hasta que los tacos estén suaves.
Sirve los tacos con col picada y chiles jalapeños.


También puedes rellenar estos tacos con chicharrón en salsa roja o rajas con papas y servirlos con una deliciosa salsa taquera .

Disfrute sus tacos con LA PRIMERA!

Find Our Recipes Below


​​Flautas ahogadas en salsa verde

Mas de 30 min.Medio Media
★ ★ ★ ★ ★

para 4 personas
1 lb. de falda de res, cocida y deshebrada
16 tortillas para flautas La Primera
1 lt de aceite

1 lb. de tomate verde
4 chiles serranos
1/4 de cebolla
1 diente de ajo
1 cda de mantequilla
Sal y pimienta al gusto


1 tz de crema
1/2 lb. de queso rallado
1 jitomate, en juliana

Rellena las flautas de pollo, papa, queso o frijol para tener más variedad.


Las flautas siempre son deliciosas, pero ahora las vas a probar en exquisita salsa verde.

CUECE el tomate, los chiles, la cebolla y el ajo. Cocina a fuego medio hasta que cambien de color los tomates.

LICÚA y sofríe la salsa con la mantequilla y salpimienta. Cocina a fuego medio hasta que suelte el hervor.

CALIENTA las tortillas y rellena con la carne. Enrolla y reserva.

FRÍE las flautas en el aceite caliente. Escurre en papel absorbente.

SIRVE y baña con la salsa. Acompaña con la crema, el queso y el jitomate.

¡Disfruta tus flautas con LA PRIMERA!