Citrus Carne Asada

September 29, 2022 by

Carne Asada marinade usually contains some citrus but I like mine very citrusy. Adding Ponzu might seem an odd choice, using an Asian ingredient for a Mexican dish, but it really works well. Every time I make it it turns out tender, flavorful, citrusy, and even my daughter who doesn’t like steak devours it.

If you don’t have Ponzu on hand you could substitute soy sauce and a little more lime juice. It is fairly readily available though and worth keeping on hand. I like to buy it at the Asian market where it is usually very inexpensive but most grocery stores that have an Asian aisle will carry it.

I usually serve this in corn street tacos with salsa and radishes but we loved it in taco salad as well (and I’m sure pretty much any way would be good!) I usually make a double batch then use it for 2 meals we like it so much!
You could cook it in a skillet but if you aren’t able to grill a grill pan or broiling would probably be better.

Filed Under: Beef, Mexican

Mexican Rice

April 27, 2022 by

If I’m making enchiladas, burritos, or just a side dish for taco nights odds are this is the rice I’m making.
I always use my rice cooker but stovetop works well if you don’t have one. Sometimes I make this with brown rice but for this recipe I prefer white. It’s mild enough my picky eater and flavorful enough for the rest of us.

If you don’t have fresh tomatoes on hand don’t worry, the tomato paste adds most of the flavor there. Much of the time I make it without fresh tomatoes and can’t tell much difference. Don’t skip the cumin as it really gives a lot of flavor and smokiness to the dish.

Filed Under: Mexican

Turkey Chorizo and Pumpkin Tacos

November 1, 2021 by

If you aren’t sure what do to with those pumpkins from Halloween decorating I have the perfect solution. Basically the solution to all problems if you ask my husband. Tacos.
I used a Kabocha squash (otherwise known as Japanese Pumpkin) but regular pumpkin works great here as well. I love Kabocha for it’s sweet flavor and you can find it with the spaghetti and acorn squash in the store.
This recipe uses half of a pumpkin but you can cube the other half and place it in the fridge for another meal. It makes a great side dish or you can roast and puree it for a recipe.

This taco meat has a mild spiciness to balance out the sweetness of the pumpkin and ground turkey or chicken works great here as they take on the spices well. I’ll be making it again to put in enchiladas too.
My chorizo recipe isn’t really “authentic”. Chorizo tends to be really oily so I came up with a healthier version that has the spices my family loves but not all the oil.

I made some cabbage slaw for added crunch and topped with salsa verde. You could also use shredded lettuce and a red salsa too. I think the pumpkin and salsa verde go together really well. Sliced radishes would give a nice crunch as well.

Filed Under: Chicken / Turkey, Halloween / Fall, Mexican Tagged With: , ,

Fresh Roasted Enchilada Sauce

September 20, 2021 by

If your counter is full with the last tomatoes from your garden I have just the recipe for you. Or, if you pick some up at the store. No judgement here.
This makes a generous amount because in my house it goes quick. My husband and oldest daughter love this sauce, on enchiladas (of course), tamales, burritos, tossed with meat for tacos, stir into rice for an easy red rice.
A quick roast under the broiler then throw it all in the blender. Doesn’t get easier than that!
If you haven’t used ancho before it has a lot of deep flavor without the heat so it is great for using with kids or those who don’t like a lot of heat. If you want a spicier version I would add chipotle powder or canned chipotles in adobo sauce.

Filed Under: Mexican Tagged With: , ,

Golden Blend Tortillas

August 26, 2021 by

Truth be told. I don’t always make homemade tortillas. Especially if I’m making salsas, rice, beans, meat, sauce (and 20 other things it seems). We take taco night pretty seriously after all!
I’ve started using “golden blend” tortillas for enchiladas because they hold up so well (like a corn tortilla) but are also more pliable, like a flour tortilla.
I wanted to make homemade tortillas for these smoky halibut tacos because the slaw was made ahead of time and the fish would be finished just before so I knew I’d have time to do tortillas with them.
They are very easy and super easy to roll out or press. I prefer using a tortilla press because it’s so fast and they stay in a nice circle better. But if you don’t have one rolling out will work just fine.
They are sturdy enough to use in enchiladas or something with a lot of salsa or sauce but also tender and pliable.

Filed Under: Mexican Tagged With: , , ,

Smoky Halibut Tacos

August 20, 2021 by

Halibut is a great fish for people who aren’t fish lovers or picky young eaters. It is fairly mild in flavor and doesn’t have a “fishy” taste and as long as it’s fresh, shouldn’t have a “fishy” smell, even when cooking.
I don’t buy it often since it is more expensive but my father in law gave us some from one of his fishing trips and I wanted to do it justice!

Tacos are a great way to extend a more expensive fish as well. You could marinade the slaw overnight even (I think it’s a little better the next day even!) and the fish could be marinated for a few hours even. So these are really quick to put together just before dinner.
If you don’t have halibut you could use cod or tilapia or even shrimp.

Filed Under: Fish / Seafood, Mexican Tagged With: , , ,

Green Chicken Enchiladas

May 5, 2021 by

This is one of my family’s favorite meals. It’s not too spicy for kids and still has plenty of flavor. My favorite tortillas for enchiladas are the golden blends. Part corn, part flour tortillas. More pliable and tender but also hold up really well to being baked in a sauce. If you have corn or flour that’s fine too.

I like the medium size since they fit so well in a 9 by 13 pan.

I don’t often use canned sauces but it sure makes this quick and easy! And adding a few ingredients gives it a great flavor boost.

My favorite black beans are what I always serve with these. Sometimes I even make 2 pans of these and divide one pan into freezer containers for quick lunches.

Filed Under: Chicken / Turkey, Mexican Tagged With: , , , ,

Pollo Asado

July 28, 2020 by

Pollo Asado is always my first choice at our favorite taco joint.
I finally made a recipe that can compare. We love it in tacos but you could serve this in lots of ways. Pollo Asado is best made with chicken thighs and grilled. Marinated in lots of citrus and spices but shouldn’t have a spicy heat. Typically it is made with achiote paste but I’ve found that using paprika and cumin works great and I always have those on hand.

Just don’t forget to serve with lots of lime wedges and some fresh cilantro.
Add in shredded lettuce, cheese, and pico do gallo and you have one amazing taco night!

Filed Under: Chicken / Turkey, Mexican

Freezer Street Tacos

September 6, 2019 by

Tacos may be my husband’s love language.  And since he’s such a nice guy I like keeping the freezer stocked with some of these.
They come together in no time and are great for a quick lunch.  My kids love them too so double bonus.
I usually serve them with a salsa or taco sauce.  I didn’t put amounts in the recipe since a lot of that will depend on how much you want in each taco.  You could even use just beans and cheese if you like.

I use my Instant Pot taco meat with beans, I find that the beans help hold everything together and kind of act like glue. If you don’t have an instant pot just combine some cooked ground meat with taco seasoning and refried beans. These also freeze very well and don’t get freezer burnt. The parchment helps with that as well.

I usually make a big batch of these since everyone loves them so much.  The parchment squares can be found in restaurant supply stores inexpensively, and ours even has big packs of the small street taco tortillas as well.

FREEZER STREET TACOS

corn tortillas (street taco size)
Cooked taco meat and beans
Cheese, shredded (I used a Mexican blend)
Parchment squares

Cook tortillas on a dry griddle just to warm and make more pliable.  Alternatively, you can wrap tortillas in a damp paper towel and microwave for 15 seconds until warm and pliable.
Lay out the parchment squares and place a tortilla on each square.  Top with a little cheese, then the taco meat and beans.
Use the parchment square to fold in half and set aside.  Repeat with remaining tacos then place in freezer bags or containers and freeze.

To serve: Remove parchment square and place on a greased baking sheet and bake at 425 degrees for approximately 10-12 minutes or until warmed through.

 

Filed Under: Freezer, Mexican

Spiced Beef Street Tacos

January 30, 2019 by

If we’re going to be friends there is something you should know about me.  I don’t get sports.  Not only do I not get sports, my whole household does. not. get. sports.  That’s not saying I have anything against organized sports.  I just don’t get them.  And have no desire to.  We’re more of the board game and puzzle making glitter throwing kind of family.  Once our family was eating in a restaurant and on a far wall a large tv was playing a football game.  Our then 6 year old loudly exclaimed “What are those silly men DOING?!”  (You have to admit parts of the game do look pretty silly especially if you have no idea what it’s about!)
So I’m thinking this Sunday instead of missing out on the celebration we’ll have a “Salsa bowl Sunday”! Because that’s really the one bowl my husband can’t live without!

The other day I panicked when the store was completely out of skirt steak, which is what I usually use for my favorite carna asada tacos.  Now I try to be flexible, but I just really felt like steak tacos. So I adjusted slightly since I did have some round tip and made a spiced beef taco instead.  And they are our new favorites! (Well.. it’s tacos.  So you can’t really have ONE favorite!)  Round tip is very lean so marinating with a little acid really helps tenderizing and cutting the meat thinly as well.  I found them very tender and flavorful.

SPICED BEEF TACOS

2 1/2 pounds round tip steak (or roast, sliced in 1/2″ to 3/4″ steaks)
1/3 cup lime juice
2 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon ancho powder*
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon black pepper

For serving:
small corn tortillas (the street taco size is our favorite)
radishes, thinly sliced
salsa (my roasted red salsa is great with these)
cilantro leaves
lime wedges

Mix spices together and add to a ziplock bag with the steak, olive oil, and lime juice.  Seal bag and massage into the meat, making sure all sides are coated well.  Let marinate in the refrigerator for at least 2 hours.
When ready to cook heat a cast iron pan over medium high heat and cook in batches for a few minutes on each side, depending on how large your steaks are and your desired doneness.  Let rest for at least 10 minutes before slices thinly or chopping.
Serve in heated tortillas with salsa, radishes, cilantro, and lime wedges on the side.

*If you like spicier tacos, use chipotle powder here (more if you like).  Ancho has a great chili flavor without being hot and even our kids love it.



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Filed Under: Beef, Mexican