Carrie’s Tacos

May 1, 2012 by


My good friend Carrie grew up eating Mexican food, unlike me, and can cook some seriously good tacos.  One day she brought all the fixings over to my house and cooked my family a big taco feast.
They are now one of our favorite meals and I suspect they will be what my hubby requests for his birthday dinner!
They are fun to make as a family and also with friends, and I wouldn’t be surprised if you don’t hear any complaints!
Carrie is serving in Afghanistan right now, so I’m really looking forward to her getting back home and cooking for her!

CARRIE’S TACOS
Corn tortillas
oil for frying
shredded cheese, (a mexican blend or cheddar and Monterey jack)
chopped tomatoes
chopped onions
shredded lettuce
cilantro
ground beef (cooked with a little taco seasoning or garlic salt)
refried beans
green taco sauce
salsa
sour cream
guacamole

Put about 1/2 an inch of olive or canola oil in a pan and heat over medium high heat.  When hot, cook the tortillas a few seconds on each side.  You want to soften them, not make them too crispy.
As each tortilla is cooked, transfer to a paper towel-lined plate and blot off any excess oil.  (This is a good time to have a helper, it will go faster.)

Put a little cheese on the tortillas and fold in half.


Put on a baking sheet as you go, keeping warm in a 200 degree oven.
Repeat with remaining tortillas.
When ready to eat, open your tortillas and the cheese should be melted

Pile on toppings of your choice, repeat, and enjoy!


Recipe Source: my friend Carrie

Filed Under: Beef, Mexican

Guacamole

April 27, 2012 by


My hubby hates avocados.  And you know what?  That’s just fine.  More for me. : )
A few friends have asked for this recipe, and I realized that while this is super simple- it really is the simplest of things people want to make well.  Because that’s what we eat 99% of the time, if not more.
I serve this as an appetizer with salsa and tortilla chips, or with tacos, or you can even spread it on sandwiches.

GUACAMOLE
avocados, mashed
lime juice, a drizzle for each avocado
garlic salt, to taste
salsa (I always make my homemade), I add 1-2 T per avocado

Mix everything together, serve immediately.

Filed Under: Appetizers / Dips / Snacks, Mexican

Matt’s Layered Chip Dip

April 25, 2012 by


This recipe comes from my brother-in-law, Matt, and is a great appetizer.
You can make it earlier in the day and store in the fridge until you need it.
I like to put in 2 smaller dishes instead of a 9 by13 pan, so I can keep one in the fridge and pull it out when the first is getting low.
Maybe I’ll pry Matt’s Navajo Taco recipe from him to share as well.
He’s pretty famous for them!

MATT’S LAYERED CHIP DIP
1 1/2 cups homemade refried beans (or 1 can)
1 cup salsa
4 avocados
lime juice
3/4 cup mayonnaise
3/4 cup sour cream
2 tsp taco seasoning
4 cups shredded lettuce
1 cup sliced black olives
2 cups chopped tomatoes
1/2 cup sliced green onions

Mix refried beans together with the salsa and spread in a 9 by 13 pan.
Mash avocados with a drizzle of lime juice, layer on top of the beans.
Mix the mayo, sour cream, and taco seasoning together and layer on top of the avocados.
Top with the lettuce, then olives, then tomatoes, then green onions.
Serve with tortilla chips.

Recipe slightly adapted from my brother-in-law Matt

Filed Under: Appetizers / Dips / Snacks, Mexican

Whole Wheat Tortillas

April 23, 2012 by


I had planned on sharing all kinds of Mexican recipes with you all last week, for Cinco de Mayo.  Well… I shared about 4 anyways. : )
I usually buy my tortillas for convenience, but I am kind of shocked at how much more expensive whole wheat ones are last time I checked.
So, I decided to make my own, of course!
Tortillas are really easy to make, especially if you have a tortilla press.
And if you have kids, pressing the tortilllas is something mine usually love to do.
Just remember to plan ahead and make your dough in the morning, since these are almost completely whole wheat it really helps if the dough has a full 8 hours to rest.  If you don’t, they’ll still be okay, you just won’t be able to roll them as thin.

WHOLE WHEAT TORTILLAS
1 cup white flour
4 cups whole wheat flour
1/2 cup plus 2 T shortening
2 tsp salt
1 3/4 cups boiling water

Mix the flours and salt together in a bowl, then use your fingers to rub in the shortening.  Make a well in the center and pour in the water.
Use a fork to mix well.  Knead to a smooth dough, sprinkle with a little extra flour if needed.  Divide into 24 balls, place on a tray and cover with a tea towel.  Let rest for at least a couple of hours, up to 8.
Either roll out the balls to desired thickness, or use a tortilla press.


(I line mine with a cut open gallon Ziplock bag)
Cook on a dry skillet or griddle without oil until golden and cooked through.  If your tortillas are hard to roll or press, try letting the dough rest longer.
Makes 24 tortillas.

Recipe adapted from Shelf Reliance

Filed Under: Bread, Quick & Muffins, Mexican

Horchata

April 19, 2012 by

I had never tried horchata before visiting Mexico, and I was totally hooked the first time I tried it.  It is light and cooling, and very refreshing with spicy food.  I’ve seen quite a few variations of horchata, and you can even make flavored varieties, like strawberry, but we prefer it plain.  I’ve seen recipes that use no milk, but contain almonds. I love how easy this one is to make and it’s just our favorite.

HORCHATA
1 quart milk, I use fat free
4 cinnamon sticks
3/4 cup sugar
1/3 cup uncooked white rice, ground to a powder in a blender
1 T vanilla
2 quarts water

Place the milk, cinnamon sticks, and sugar in a pot and bring to a low boil.  Reduce heat and simmer for 5 minutes, stirring.
Remove from heat and let cool for 15 minutes.
Discard cinnamon sticks.  Place rice powder, vanilla, and water in a pitcher, pour cooled milk in as well.
Stir well, then chill for at least 4 hours.
When ready to serve, don’t stir.  Pour horchata off the top, leaving the sediment on the bottom.  Serve with cinnamon sticks if desired.

Filed Under: Drinks, Mexican

Lime Jicama

April 18, 2012 by


This “recipe” isn’t so much a recipe… but it is genius.  GENIUS I tell you!  Did I get your attention? : )
It only has 3 ingredients, but I could seriously eat a platter full and not want a thing.  I serve this as a snack, or a side dish with taco night… or sneak some out of the fridge at 2 am when I’m up with a kiddo.

Jicama is a tuber, like a potato, and you don’t eat the skin.  It has a crispy, watery texture, similar to water chesnuts or asian pears.
It has a very subtle flavor, which reminds me of the flavor of sugar snap peas. It can be stored on the counter at room temperature, but once you cut it open wrap it tightly in plastic wrap to prevent drying out and store in the fridge.

LIME JICAMA
Jicama
Lime
Kosher salt

Cut peel off jicama and cut into 1/2 inch sticks.
Squeeze fresh lime juice over, and add a little lime zest, if desired.
Sprinkle with salt.  Store leftovers (if there are any), in a covered container in the fridge.

Filed Under: Mexican

Pork Carnitas

April 17, 2012 by


I’ve had quite the day, so excuse me for not adding a lengthy recipe description that will make your mouth water.
Usually the first thing I say to hubby when he comes home from work is “How was your day?”  Today?  I said “Unless your pants caught fire at work, your day was better than mine”.  So I made my escape for a bit and wandered around Costco aimlessly for a bit.  The life of a stay at home mom.  Exciting, I know. : )

Not everything I make for Mexican dinners is time intensive, like these pork carnitas.  They whip together super fast, and you can even throw all of the ingredients in the crock pot on high for a few hours with good results.  I have used pork butt, but it is fattier so you’ll need to trim more fat off first, I prefer using pork loin roast, it is really lean, which is how we prefer it.

PORK CARNITAS
3 lbs pork butt, shoulder, or boneless loin roast, cut in 2″ chunks
1 large white onion, chopped
6 garlic cloves, smashed
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp chili powder (more if you want it spicier)
2 tsp cumin
2 tsp oregano
1/4 cup lime juice (juice from 1 large lime)
3/4 cup water

Combine everything in a 9 by 13 baking pan or roasting pan.
Cover with foil and bake at 350 degrees for 2 hours, then remove foil and bake for 1 more hour.
Serve with tortillas and desired toppings.  (We like red onion, cilantro, and sour cream).

Filed Under: Mexican, Pork

Red Rice and Refried Beans

April 16, 2012 by


We love taco night around here.  I tend to go a bit overboard and turn a simple taco night into a day of cooking.    We never had authentic Mexican food when I was a kid, so when I went on a trip to Mexico City(many years ago) with my friend Carrie I was totally smitten by the food.
So with Cinco de Mayo coming up, I wanted to share some of my favorite Mexican dishes with you all.  So stay tuned, they’ll be coming every day this week!  Now, here’s my favorite side dish for Mexican night:

This is my favorite part of making tacos.  Weird, I know.  For whatever reason, it is.  I don’t care for canned beans, but homemade?  I love.
I am lucky enough to own a Cuisinart electric pressure cooker so I can cook dried, unsoaked beans quite quickly, but you could also just cook them on the stovetop.

RED RICE
1/2 pound bacon
3 T oil (or reserved fat from bacon)
1 1/2 cups long grain white rice
1/2 white onion, chopped
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp chili powder, more if desired
1/2 tsp cumin
2 1/2 cups water
1 1/2 cups crushed tomatoes

Chop bacon, cook in skillet until crisp.  Remove from pan and either drain off fat and add the oil, or just leave the bacon fat in the pan.
Over medium high heat, add the rice to the oil or fat and toast until fragrant and golden.
Add the onion and garlic, saute for a couple minutes.
Add the water, tomatoes, reserved bacon, chili, cumin, and salt.
Bring to a boil, cover and reduce heat to a simmer for 30 minutes.  Turn off heat and let rest, covered, for 10 additional minutes.
Add more salt and pepper to taste.
ADAPTIONS: You could omit the onion, garlic, or bacon,  substitute tomato sauce for crushed tomatoes, and if you want it spicier you can up the amount of chili powder.

REFRIED BEANS
2 1/2 cups cooked pinto beans
1 T oil
1 tsp garlic powder
1 tsp onion powder
1/4 tsp black pepper
1/2 tsp salt

Heat oil in a skillet over medium high heat.
Add beans and cook for a couple minutes, then add remaining ingredients and mash in skillet.  Add water as needed to reach desired consistency.

Filed Under: Mexican, Side Dishes

Bakery Brownies

April 13, 2012 by


I have looked everywhere for that perfect brownie recipe.  I’ve made quite a few with good results, but I’ve always thought they could be better.
Especially after going to a good bakery and having one of theirs.
Enter these evil brownies.  They are decandent, rich, and oh so chocolaty.  And easy to boot!  My search is over, I can’t imagine ever finding another brownie as good as these.  Ever.

A few tips for yours to turn out as good:
1. Resist the urge to overbake, even if they seem a little under-done, as they cool they will set up and firm up more.
2. Don’t eat them hot.  I know, this is beyond torture.  But they really will improve with even just a couple hours of time to cool.  You’ll thank me later!

BAKERY BROWNIES
For the brownies:
8 T (1 stick) unsalted butter
4 oz unsweetened chocolate
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup flour
1/2 cup chopped walnuts, optional

Ganache Icing:
1/4 cup heavy whipping cream
2 oz semisweet chocolate

Spread nuts on a baking sheet and toast at 350 degrees for about 10 minutes, or until fragrant.  Set aside.
In a saucepan over medium heat, melt the butter and unsweetened chocolate while stirring.
Remove from heat and add the sugar, eggs, and vanilla.
Next stir in the flour and nuts, if using.
Butter or spray with nonstick spray an 8 or 9 inch square pan.
Spread batter in the prepared pan, smoothing the top.  Bake at 325 degrees for 25 minutes.
Cool completely after removing pan from the oven.

Make the icing: Heat the cream and chocolate over medium heat, stirring until smooth.  Let cool until spreadable, then spread on brownies.

Recipe source: The Great Book of Chocolate by David Lebovitz

Filed Under: Brownies / Bars

Roast Beef

April 12, 2012 by


We like sandwiches, but I’m a bit picky about where we get lunchmeat, since some of the preservatives, nitrates, and other “stuff” gives me migraines… and doesn’t really taste good either.
If I’m in Portland I will pick some up some at Edelweiss , but they make their own and know what’s in everything.  (If you live in the Portland, Oregon area you are REALLY missing out if you haven’t been there.  Amazing little German sausage and delicatessen shop)
But since I’m not in that neck of the woods regularly, I make my own lunchmeat.  Either I have my hubby smoke some, or just roast it in the oven!   It’s easy peasy!

ROAST BEEF
Beef roast
Olive oil, to coat, about 1 T
1 1/2 T kosher salt
1 tsp black pepper
1 T garlic powder
1 T onion powder 

Mix the salt, pepper, garlic and onion powders together.  Wash and dry roast, coat with a little olive oil and the spice mixture.
Set on a wire rack on a foil lined baking sheet.

Roast at 450 degrees for 40 minutes, then drop the heat down to 275 degrees for about 30 minutes, monitoring the temperature for desired doneness.  (120 degrees is rare, all the up to 160 degrees for well done.  I like to cook mine to about 145 to 150 for medium well.)
If yours is getting too dark before done, you can tent with foil, but a little darkness gives a good crust.
Tent with foil when done and let rest for 15 to 20 minutes.
It’s best to let cool overnight before slicing, you’ll get thinner slices that way.
Now, you can go make a sandwich!  This is great in a panini, with carmelized onion!

Related Posts Plugin for WordPress, Blogger...
Filed Under: Beef, Sandwiches / Wraps