Category Archives: Tex-mex

Classic Beef Tacos with Chipotle Tomato Salsa

Classic Beef Tacos with Chipotle Tomato Salsa

Even though it isn’t summer anymore it doesn’t mean I can’t enjoy a good taco! If you’re craving food truck style tacos this is the recipe you need to make it at home. Seasoned ground beef comes together with smoky chipotle salsa, sharp cheddar and slices of avocado. The beef is seasoned in a simple combination of garlic, jalapenos, paprika and cumin. Finish it off with fresh lime juice and cilantro and you have one flavorful taco (or 10)!
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Chipotle Tomato Salsa

Chipotle Tomato Salsa

This salsa is a great last minute recipe and can be a go-to for anything tex-mex. One week day I didn’t have much in the pantry and this salsa was born. If you have diced tomatoes and a can of Chipotle peppers in adobo you are already on your way! Add spices and chopped cilantro and you have a fresh salsa without a lot of chopping and prep work. The spicy and smoky flavor goes great with beef tacos, quesadillas and eggs.
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Homemade Mexican Rice

Homemade Spanish Rice

Mexican rice (also known as “Spanish” rice) is a savory rice dish flavored with tomatoes and spices. Mexican rice holds up well on its own and makes a great accompaniment to beef, chicken, fish, tacos, enchiladas…the list goes on! It goes well with tons of different dishes and is pretty easy to make. You start by toasting the rice in a saute pan. Toasting it first enhances the flavor and is considered an essential step. I would recommend using homemade chicken or vegetable stock to give it an extra boost of nutrients and flavor!
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Roasted Chicken Tacos with Chipotle Salsa and Oaxaca Cheese

Roasted Chicken Tacos with Chipotle Salsa and Oaxaca Cheese

Tacos are one of my favorite foods and I’m always looking for different combinations to try out! This recipe combines tender, shredded chicken with a smokey Chipotle salsa and melty Oaxaca cheese. I roasted the chicken in the oven with fragrant spices, garlic and honey. The nice thing about roasting the chicken is that it produces plenty of juice in the pan to incorporate back into the meat once it has been shredded. This results in the juiciest, most tender meat for the tacos. The Oaxaca cheese melted easily over the tacos and had a mild flavor that complimented the other ingredients. The salsa can be made up to two days beforehand to save time on preparation.

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Roasted Chipotle Tomato Salsa

Roasted Chipotle Salsa

The thing that makes this salsa unique is the charring of the vegetables before blending. This can be done over a skillet or with a pair of tongs over an open flame. I really liked how it amplified the smokey flavor of the chipotle peppers. I used several toasted Puya chiles which aren’t too spicy and have a fruity, chocolatey flavor.  This salsa is the perfect balance between smoky, spicy and sweet. It’s also really simple and goes with so many different tex-mex dishes. I could see it going well with eggs but I made it for tacos which turned out great!
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Slow Cooker Shredded Pork Tacos

Slow Cooker Pork Tacos

Once I had a batch of Pickled Corn Salsa ready I took a nice pork shoulder and slow cooked it for some tasty tacos! The pork is marinated in tomatoes, onions and spices and slow cooked for about 4 hours in a crock pot. The pork ended up being succulent and fall apart tender. I was really happy with how soft and flavorful it turned out. The acids from the pickled salsa complimented the richness of the shredded pork. For garnish, I added a touch of lime and queso fresco.

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Pickled Corn Salsa

Pickled Corn Salsa

The holidays are over and the doldrums of January are here: time to liven things up and pretend it’s summer, right? This salsa is a great addition to any taco recipe. It goes great with fish, chicken, pork and beef so it’s pretty versatile! Pickling the corn is easy–all you need is some vinegar and lime and it will pickle in the strong acids. I jarred it for a few hours and all the flavors melded together. It ended up being a nice counterpoint to the richness of the creamy queso and the savory meat of the tacos I prepared. Another benefit of pickling: if you seal the salsa in a glass jar it will keep for about a month!

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Korean BBQ Chicken Tacos with Coleslaw and Sriracha Sour Cream

tacos

What draws me to taco recipes is the symphony of flavors from the meats, condiments and sauces.  I have never eaten Korean tacos from a food truck but I would hope that they might be like something like this: barbeque style chicken with crunchy coleslaw and spicy sour cream.

These tacos kick everything up a notch in terms of flavor and texture. The chicken is marinated ‘Dak Bulgogi‘ style with a sweet and savory sauce, grilled until caramelized. The coleslaw is a play on American coleslaw, using Napa cabbage (as used in Kimchi) with fish sauce, green onion, sriracha, and mirin. As the chicken is marinating in the sauce, prep the coleslaw and sriracha sour cream and leave it to chill. That way you’ll have everything you’ll need to assemble the tacos after grilling the chicken. The best way to make tacos is just having everything done so that you can time your dinner perfectly and not be scrambling at the last minute! I loved these tacos and will definitely make them again soon.

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Green Chile and Chorizo Soup with Smokey Croutons

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I love soups and tex-mex food and this recipe combines the best of both worlds! This soup combines a delicious mix of green chilies and tomatillos, chorizo, hominy, potatoes and spices.  I went a little overboard with the garnishes and topped the soup with crumbled queso fresco, green onion,  fresh lime, cilantro and smokey baked croutons.  Even the croutons alone in this recipe are stand out awesome and could easily be snacked on alone!  The recipe does require a lot of ingredients and time to prepare but it is totally worth it in the end. I actually never made anything with hominy before and I thought it worked really nicely with the other ingredients.  The soup was hardy, with multiple layers of sweet, spicy and savory flavors.  I chose a beef chorizo for the meat but soy and pork varieties would work fine in this soup.  All of the ingredients blended together so well and I was happy with how it came out!

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Moroccan Chicken Tacos With Harissa Salsa and Goat Cheese

Moroccan Chicken Tacos with Harissa Salsa and Goat Cheese

One of the great things about tacos is the endless possibilities that comes with them! I’ve always loved Moroccan food and I thought that tacos would be a great way to experience it again. The chicken is seasoned with a fragrant blend of spices and shreds easily with a fork. I always choose whole chickens for taco meat as I’ve noticed they come out perfectly tender every time. I chose a spicy salsa based on the flavors of traditional Moroccan Harissa paste. It gave the tacos a good amount of spiciness and flavor. Since preserved lemon is an important ingredient in Moroccan food I topped the tacos with a refreshing Preserved Lemon and Mint Salsa. To cool things down I garnished the tacos with creamy goat cheese.

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