I have been inexcusably absent the last couple of weeks. But, I’m back today – and, it’s Taco Tuesday! I reference taco seasoning in a lot of my recipes. Sometimes, I’ll be honest, I grab a packet at the store – especially if I don’t have any mixed up and the brand with a box top coupon is on sale. Really though, I prefer to mix up my own. It’s simple and stores well and you can use it to liven up just about any southwestern dish. What I like best is that it allows me to control the amount of salt and eliminate the sugar (yes, commercial mixes typically have sugar in them, who knew?). It couldn’t be easier to mix this up. Just measure out your dried spices, toss them in a container and stir to combine. Then use as little or as much as you want to season up a pan full of meat for tacos. I like to add my seasoning as the meat is cooking. Serve with a tortilla shell (these are crispy corn tortilla bowls), some lettuce and cheese and whatever else your family likes on tacos..
1 Tablespoon chile powder
1 Tablespoon paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon oregano
Place all spices in a container and stir to combing. Store, tightly sealed, for up to 6 months.
Halloween and fall Box Tops submissions kept me way busier than I planned last week. Postings this week will be much more consistent. Thanks for your patience.
Remember when we roasted that Acorn Squash and I promised to share how I use the leftovers? Well, it took longer than a week. In fact, it’s been almost 2 weeks since I shared that recipe. Better late than never.
Take your leftover squash, remove the skins and put it in the blender with some cumin, chile powder, cinnamon, salt and water. Puree until smooth and creamy.
Now, I’m sure you could eat this puree just like this, but why do that when you can make it even more delicious. If you’ve got some leftover roasted meat (pork, beef or chicken will all work just fine), shred it up and put it in a skillet with hot oil. Fry until the edges are crispy and golden (this is beef, in case you’re wondering).
Then, layer some meat, sauce and cheese (or cheese stuffed green chile) on a steamed corn tortilla and enjoy a fantastic fall taco.
1 roasted acorn squash
1/4 teaspoon cumin
1/2 teaspoon chile powder
1/4 teaspoon salt
1/2 cup water
Remove skin from acorn squash and discard.
Place squash, cumin, chile powder, cinnamon, salt and water in blender. Puree until smooth.
Use as a side dish, a sauce, a thickener in soups or as a topping for tacos.
The weather has been getting progressively cooler here. And that means soup season is upon us. Also, somehow, my schedule seems to be filling up, which means that I use my crock pot more often. This recipe is adapted from my grandma’s taco soup. It’s easy, feeds a crowd inexpensively, and just plain tastes good. If chicken isn’t your thing, feel free to use hamburger. No crock pot? You can easily make this recipe on the stove top, but in that case I’d definitely used canned beans instead of dry.
To start, add a can of fire roasted diced tomatoes and a can of corn kernels into your crock.
Then add dry or canned pinto beans and chicken breasts (I used whole, frozen). Also stir in a package of low sodium taco seasoning (or a tablespoon of your favorite homemade taco seasoning) and enough water to cover everything well. Turn your crock pot on low and walk away for 6-8 hours. Just before serving, remove the chicken and shred or dice it. Put it back in the soup, give it a stir and serve with crushed tortilla chips and shredded cheese. Yes, it really is that simple and so delicious.
1 can fire roasted diced tomatoes
1 can whole kernel corn
1 cup dried pinto beans (or one can pinto beans)
1 package low-sodium taco seasoning
1 pound boneless, skinless chicken breasts
water to cover
tortilla chips for serving
shredded cheese for serving
Place first 5 ingredients in a crock pot. Stir. Add enough water to cover. Cook on low for 6-8 hours or on high 4-6 hours.
Before serving, remove chicken from crock pot and dice or shred. Return to crock. Stir.
Serve with crumbled tortilla chips and shredded cheese.
What could be better than pork tacos? Pork tacos topped with grilled peaches, corn and roasted peppers. I swear this taco tastes like summer. And for the record, I totally ate the peach and corn relish for lunch today, by itself, with a spoon. Yup, it is that good. I only managed to snap one picture on Tuesday, but it’s enough to whet your appetite. The recipe takes a little more time than some of my others, but there is nothing particularly difficult and it is oh so worth the effort.
1-2 dried ancho chiles
2-3 dried guajillo chiles
1 cup hot water
2-3 cloves garlic, peeled
1 teaspoon cumin
1 teaspoon salt
1 2lb pork loin
1 red bell pepper
2 ears corn, husks and silks removed
1 large or 2 small peach(es)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper
Remove stems and seeds from dried chiles. Break chiles in half and soak in hot water until rehydrated (I think I left mine for an hour or so, but you could probably do less). Pour liquid, chiles, garlic cloves, cumin and salt in blender and blend until smooth. Pour chile paste over pork loin in a shallow dish or ziplock bag and marinate for 2-3 hours.
Preheat your grill. Remove pork loin from marinade, but don’t scrape off the paste that sticks. Place loin on grill and sear over direct heat for 5 minutes on each side. Move loin off of direct heat and continue cooking until desired doneness (I cooked mine for about an hour and a half).
Toward the end of the cooking time, Place corn, bell pepper and jalapeno over direct heat. Cut peach(es) in half and remove pit. Add the peach, flesh side down, when you flip the vegetables.
Remove everything from the grill when the peppers are charred and the corn and peach are roasted. Set pork loin to rest while you prepare the relish. Peel, seed and dice the peppers (I like to mince my jalapeno). Cut corn off the cob. Dice peach. Place diced vegetables and peach in a bowl and add garlic powder, onion powder and salt to taste.
Brush both sides of corn tortillas with oil and heat over the grill until soften and slightly charred, flipping once.
Slice pork loin into strips. Pile tortilla with pork strips and relish and dig in.
My daughter has a new obsession with Taco Tuesday. I assume this comes from a combination of watching the Lego movie more times than I can count and the influence of her step-siblings at dad’s. Ground beef tacos get boring to me after about one meal, so, this summer, I’ve put together some taco recipes that combine different ingredients and flavors while staying true to the spirit of a taco. This chicken taco recipe is simple and delicious – both high priorities when considering a meal in our house. This recipe combines tender chicken, your favorite salsa, sweet summer corn and flavorful black beans into a taco that even my picky middle child will sit down and eat.
6 boneless, skinless chicken thighs (or 4 breasts or a combination)
1 cup of your favorite salsa (I use 505 Southwestern All Natural Salsa in medium)
1 Tablespoon taco seasoning
1 15-ounce can black beans, drained and rinsed
1 ear of sweet corn, husk and silks removed (you can use 1/2-1 cup frozen kernels or one 15 ounce can corn drained)
1/4 cup salsa
1 teaspoon ground cumin
Place chicken, salsa and taco seasoning in a crockpot set on low. Cook for 5-6 hours. Use forks to shred meat. Keep warm until ready to use. (The longer you hold the chicken in the crock pot, the more the sauce will dry out. If you are planning to keep it for a while, check periodically and add water if needed).
For the salsa, place a grill pan over high heat (a cast iron pan or griddle will also work, or you could just do this on your grill). Place the corn on the hot grill pan and cook, turning occasionally, until some kernels develop a toasted brown color. Remove corn from pan and allow to cool (If you are using canned or frozen corn, you can toast them a little in a hot skillet or you can skip this step all together) While the corn is cooling, combine beans, salsa and cumin in a sauce pan. Slice corn kernels off the cob and add to the saucepan with the beans. Stir and heat until warm.
This is my personal favorite step – assemble and garnish. My husband and the boys prefer flour tortillas and my daughter and I prefer crisp corn tortilla shells. Cheese, lettuce (or shredded cabbage), tomatoes, onions, guacamole and sour cream would all be fabulous. I like to set the garnishes up in a line and let everyone (or at least the three of us old enough to fix our own plates) make their own taco creations. This one is mine.