Category Archives: Tex-mex

Slow Cooker White Chicken Chili

Slow Cooker White Chicken Chili

I tend to go in phases with meals and lately I’ve been really into using my slow cooker. Even though it’s almost July and not exactly slow cooker season, I’ve been enjoying the convenience of letting it do most of the work! Luckily there hasn’t been a heat wave yet to suppress my use of it yet. This recipe is a lovely combination of slow cooked chicken, white beans, peppers and spicy tex-mex flavors. I love the way slow cookers treat all kinds of meat–it just falls apart so nicely! And this recipe is no exception, the chicken turned out perfectly cooked and fall apart tender. As usual, slow cookers can vary by model so feel free to adjust cook time depending on how hot your cooker runs. This recipe can be adjusted based on your timing needs as well: cook on low for 6-8 hours or on high for 4 hours. I used chicken breasts for the meat but feel free to mix it up and add dark meat–thighs, wings, etc. It all gets shredded in the end anyways and that is about all the work that is required for this recipe. It doesn’t get much better than that!
Continue Reading →

Beef Enchilada Soup

Enchilada Soup

Tex-mex food is awesome in pretty much every form, including soup! A lot of the U.S. has been dealing with some epic winter weather so to all of you fighting the deluge of snow (hey Chicago!), enchiladas are the perfect winter comfort food. This recipe is super easy to make with hardly any prep time involved. You can buy pre-made enchilada sauce at the grocery store but it’s fresher and easy to make at home. In my opinion it’s worth it to whip up a batch before you start cooking the soup. It can be made several days ahead of time as well if you’re short on cooking time. Possible toppings include: tortilla chips/strips, avocado slices, cilantro, lime slices, diced red onion, cheddar cheese, sour cream…I could go on. The end result was delicious with minimal effort. It can be easily converted to the slow cooker, just add everything into the pot on low and cook for 6-8 hours or 3-4 hours on high!
Continue Reading →

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)!
Continue Reading →

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.
Continue Reading →

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!
Continue Reading →

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.

Continue Reading →

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!
Continue Reading →

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.

Continue Reading →

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!

Continue Reading →

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.

Continue Reading →