Tag Archives: Escabeche

Tacos y Domingo Familiar~ Slow Cooked Beef Tacos

 As a kid in California, Sunday’s were a day spent with family at the local park. My Mom would pack bologne sandwiches, that big box of Laura Scudder potato chips, a watermelon and a gallon size of lemonade. That was all we needed to enjoy those all day trips.When we moved to Texas, things were a little different and Sunday’s became special for a different reason. Sunday morning tacos were and still are my most favorite tacos. My parents were self employed and to earn some extra money they often would sell used items at the local flea market in Houston/Pearland. It was not an easy task, to say the least. So in preparation for the long hours at the flea market, my Mom would slow cook a chuck roast in the crock pot. Early Saturday mornings would consist of some quick chorizo con huevo tacos, but on Sunday we would feast on the most delicious beef tacos or tortas out of the slow cooker. A quick pico de gallo and sliced avocado was all we needed to enjoy this tasty meal. While most families were attending church service, my parents were working hard  at the flea market trying to sell their goods. It was not always a succesful weekend, but the trips I did make with my parents to the flea market really taught me to work hard at whatever it is you do in life. And for me, without the stories of how a recipe inspires us, it would just be another taco recipe. “Mom’s Flea Market Tacos”

Slow Cooker Beef Tacos
Slow Cooker Beef Tacos

 

Chuck Roast Tacos in the Slow Cooker

Ingredients

2 1/2 pounds chuck roast
Salt
Pepper
Garlic
Cumin
Oregano
1 teaspoon crushed red pepper flakes
3 tablespoons red wine vinegar
3 tablespoons Maggi Sauce  or Worcestershire
1 cup water

Shredded Chuck Roast in the Slow Cooker
Shredded Chuck Roast in the Slow Cooker
Slow Cooker Beef Tacos....Easy to Throw a Taco Party
Slow Cooker Beef Tacos….Easy to Throw a Taco Party

Directions

1. Add water, vinegar, Maggi sauce and red pepper flakes to the bottom of slow cooker. Season the beef to taste on both sides with spices listed. Add to slow cooker.

2. Cook on high for 4 hours or on low for 6 to 8 hours. Shred the beef with two forks while it’s still warm. I remove most of the fat also. Ladle a little of the broth left in slow cooker over beef. Yields up to 6 servings for tacos.

Tips~ If not eating right away, I like to refrigerate the broth overnight them remove the fat layer from the top. Strain the remaining broth using a heavy paper towel and add to shredded beef.

Slow Cooker Beef Taco Party. Such a simple, but oh so tasty taco.
Slow Cooker Beef Taco Party. Such a simple, but oh so tasty taco.

 

And before we serve the tacos, there must be at least 3 salsa’s to choose from…..or at least in my house there is….lol!

Roasted Tomatillo Serrano Salsa with Avocado
Roasted Tomatillo Serrano Salsa with Avocado

Roasted Tomatillo Serrano Salsa with Avocado. This another variation the the “Green Sauce” as my friends have named it!

4 to 5 large tomatillos, peeled and washed
3 cloves garlic, skins on
6 to 8 serrano peppers, stems removed
4 Anaheim peppers, stems removed
1 large avocado
1/2 cup water
1/3 cup cilantro
1 teaspoon chicken bouillon
1/2 teaspoon oregano, crushed
Juice of 2 key limes or 2 tablespoons white vinegar
Salt and fresh cracked pepper to taste

In a large skillet at medium heat, add the tomatillos, garlic, serrano and anaheim peppers. Drizzle with a little olive oil and roast/char for 15 to 20 minutes, turning as needed.

Transfer the Anahiem peppers toa plastic bag and let them steam and cool. Once cooled, remove the blistered skins and seeds. Remove skins from garlic.

Transfer all of the ingredients to the blender. Blend until smooth. Garnish with a little more cilantro.

 

Pickled Sweet Onion, Radish and Jalapeño
Pickled Sweet Onion, Radish and Jalapeño

Pickled Sweet Onions and Radish~ Cebollas en Escabeche. I have prepared various versions of this recipe. I met a great Mexican chef, Alex Perez through my food page and his version of this recipe also included habanero peppers. If I had some, I would of added them too! Love, love, love a little hint of habnero in any escabeche! Here is the Youtube link to his video/recipe. You must check him out! 

1 medium sweet onion, sliced thin
10 to 12 large radishes, sliced thin
4 to 5 jalapeños, sliced or diced with seeds
Juice of 6 to 8 key limes or 2  to 3 regular limes
3 to 4 tablespoons olive oil
1 1/2 teaspoons oregano, crushed
Salt and fresh cracked pepper to taste

Combine all of the ingredients and let sit for 1 hour before serving. Store in an airtight container in the refrigerator for a few days.

 

Chile Piquin and Garlic Pico
Chile Piquin and Garlic Pico

Chile Piquin and Garlic Pico~ This recipe was inspired by my bruschetta that I so enjoy during the summer months and the balsamic vinegar makes this version of Pico de Gallo tasty!

5 roma tomatoes, seeded and diced
3 cloves garlic, minced
1 full tablespoon dried chile piquin, toasted and crushed
1/3 cup cilantro, finely chopped
3 tablespoons balsamic vinegar
3 tablespoons olive oil
salt and fresh cracked pepper to taste

Combine all of the ingredients, cover and let marinate for 1 hour.

Domingo Familiar and The Best Beef Tacos!
Domingo Familiar and The Best Beef Tacos!
My parents at the flea market...they always made the best of it.
My parents at the flea market…they always made the best of it.

Chile Dry Rub Grilled Chicken w/ Spicy Pickled Onions

In the midst of smoking a 10 pound pork butt last weekend, my husband and I were hungry! It was then that I remembered that I had some chicken that had been marinating in a spice rub or seasoning mix for my homemade chorizo recipe. The purpose of developing this recipe using all dried spices was to make it easier for people to prepare a quick version of homemade mexican chorizo at home. I did not want people to avoid preparing the chorizo recipe because they were not sure about using dried chiles for the first time, or maybe they were not available. I have to say, that I was extemely happy with the results of the chorizo. So, it never fails that whenever I mix a new season mix for one recipe, I always end up having some leftover. I literally seasoned the chicken 2 days before and forgot all about it. I pulled the chicken from the refrigerator and let it come to room temperature. The grill was already preheating for the 10 pound pork butt that was about to go on for 12 hours. A quick 8 to 10 minutes per side on the chicken and we were ready to eat. Instead of serving it with salsa, I threw together a spicy quick pickled red onion with a few hot peppers I had grilled. Both my husband and I agreed, that those chicken tacos with spicy pickled onions were the best tacos we have had in a long time! Must serve with corn tortillas. Just goes to show that sometimes the spontaneous creations can end up being as good, if not better, than the well planned meal.

Chile Dry Rub Grilled Chicken with Spicy Pickled Red Onions
Chile Dry Rub Grilled Chicken with Spicy Pickled Red Onions

I really wanted to think of a fun and clever name for my spice rub, but nothing came to mind….still working on it!
For Chile Dry Rub
3 tablespoons chile ancho powder
3 tablespoons guajillo powder or another red, mild chile powder, such as Gebhardt brand
2 tablespoons vinegar powder or 2 teaspoons citric acid
2 tablespoons granulated garlic
2 tablespoons onion powder
1 tablespoon smoked paprika
1 tablespoon annatto powder
1/2 tablespoon coriander
1/2 tablespoon cumin
1/2 tablespoons Mexican oregano, crushed
1/2 tablespoon pepper
1/4 teaspoon ground clove
1 teaspoon chipotle or cayenne pepper powder
2 teaspoons salt or to taste
*Tips~ if you can’t find a mild red chile powder, you could purchase a mild (low salt) pre-mixed chili seasoning from the store. If it has salt, taste before adding more

Chile Spice Rub Grilled Chicken
Chile Spice Rub Grilled Chicken with Spicy Pickled Onions
Homemade Chile Dry Rub Seasoning
Homemade Chile Dry Rub Seasoning

Tips~ If you are fortunate enough to live in an area where dried chile peppers are available, you must try preparing your own chile powders. Remove stems and seeds from peppers. Toast the peppers on a preheated griddle or comal for a few minutes or just until they become aromatic. Never leave them unattended or they can burn and become bitter in flavor.  Along side of the peppers, I like to toast my own whole spices and grind them as well. Grind them in a spice grinder, commercial blender or coffee grider. Needless to say, I only use my coffee grinder for spices…It’s a must try! You will not regret it! The best peppers to use are chile ancho, guajillo, pasilla or New Mexico.

 

*1 1/2 pounds boneless chicken thighs (4 to 5 pieces)
*Oil for grill pan or outdoor grill

For Onions
1 medium red onion, sliced thin
2 hot peppers of your choice, roasted or grilled
Juice of 5 key limes or 2 regular limes
2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon oregano
1 teaspoon sugar
1/4 teaspoon pepper
Salt to taste

1. Season the chicken generously with dry rub on both sides. Cover and marinate for 24 hours or up to 2 days in refrigerator.

2. Remove chicken from refrigerator 30 minutes before cooking time so it comes to room temperature.

3. About an hour before cooking chicken, combine all of the ingredients for the pickled onions. Stir well to combine, taste for salt. Cover and set aside.

4. Preheat a stove top grill pan or outdoor grill to medium heat for 5 to 6 minutes. Drizzle or brush with oil. Cook the chicken for 8 to10 minutes per side (with lid closed) or until internal temperature read 165 degrees F. Remove from heat and let stand for a few minutes before serving. Slice and garnish with pickled red onions. Serve with warm corn tortillas and your favorite salsa. Yields 4 servings.

Chile Dry Rub Grilled Chicken
Chile Dry Rub Grilled Chicken
Chile Dry Rub Grilled Chicken
Chile Dry Rub Grilled Chicken

Preparing Escabeche~Pickled Chiles and Vegetables

Poblanos en Escabeche is just one of the many combinations of a quick pickled escabeche I have prepared. What happens most times, is that I get to that point where I have a few of this and that, vegetables that I need to use up, and escabeche is a great way to go. As we approach summer and many trips to the farmers markets, I look forward to spicy batches of escabeche!  Serve escabeche as you would any salsa or guacamole. Great garnish for tacos, especially carne asada, grilled chicken and any seafood.  I will add more recipes  to this blog postas they develop.

Poblanos, Carrots, Jalapeños, Serranos, Chile de Arbol, Garlic and Onions...
Poblanos, Carrots, Jalapeños, Serranos, Chile de Arbol, Garlic and Onions…

3 tablespoons olive oil
3 poblanos, sliced into strips
3 carrots, sliced
3 jalapeños, sliced into rings
3 serranos, sliced into rings
6 to 8 chile de arbol
6 green onion, just the top white parts
4 cloves garlic, sliced thin
1 1/2 cups white distilled vinegar
1 1/2 cups water
3 teaspoons of salt, or to taste
1 teaspoon sugar or to taste
1 tablespoons pickling spices
1/2 tablespoon Mexican oregano

 

Many times I will prepare a quick pickled escabeche with whatever I have available in my pantry.
Many times I will prepare a quick pickled escabeche with whatever I have available in my pantry.

 

1. In a large pan, preheat the olive oil to medium for a few minutes. Add the first 6 ingredients and saute for 5 minutes. Add the onions and garlic and cook for another minute.

2. In a large measuring cup or bowl, mix the vinegar, water, salt and sugar. Taste for seasonings and adjust as needed. 

3. Add liquids and remaining spices and cook at a low simmer for 10 minutes. Let cool at room temperature. Store in the refrigerator in an airtight container for  4 weeks.

 

Zanahorias en Escabeche (Spicy Pickled Carrots)

This escabeche inspired bt those many cans of spicy jalapeños my Mom would purchase. We would always fight for the carrots that were mixed in with the peppers. So why not prepare a whole batch of just spicy carrots. The habanero works really well with the carrots for this recipe. 

Zanahorias en Escabeche, Spicy Pickled Carrots with Habaneros
Zanahorias en Escabeche, Spicy Pickled Carrots with Habaneros

10 carrots, peeled, cut into matchsticks
1 medium white onion, sliced
jalapeño peppers, sliced (removing seeds is optional)
2 habanero peppers, sliced
2 chile de arbol, torn into pieces
2 cloves garlic, sliced
3 bay leaves
1 tablespoon whole peppercorns
1 cup white vinegar
½ water
Salt
Sugar

1. In a large saucepan, heat the vinegar on medium/low, add about 2 tablespoons salt and 1 tablespoon of sugar.

2. Once the sugar and salt have dissolved, add the peppercorns, bay leaves and onions, stir well, cook for 2 minutes. Add the carrots, habanero, jalapeño and chile de arbol. Taste for salt. Remove from heat and let steep for 10 minutes. Let cool at room temperature.

3. Transfer the escabeche to a glass mason jar  or any airtight containerand refrigerate for a few hours. It will keep in the refrigerator for 4 weeks. 

 

Pickled Mixed Hot Peppers.

This was a recipe I developed for Que Rica Vida last year. It is to date my favorite combination of peppers and flavors! Click onto picture for the complete recipe.  http://www.quericavida.com/en/recipes/pickled-mixed-hot-peppers/

Pickled Mixed Hot Peppers http://www.quericavida.com/en/recipes/pickled-mixed-hot-peppers/
Pickled Mixed Hot Peppers http://www.quericavida.com/en/recipes/pickled-mixed-hot-peppers/

 

Quick Pickled Fresno Peppers, great for sandwiches, salads or tacos!

Quick Pickled Fresno Chile Peppers
Quick Pickled Fresno Chile Peppers

6 fresno peppers, sliced into rings
*you could use any kind of fresh hot pepper
1 clove garlic, minced
1/4 cup red wine vinegar
3 tablespoons olive oil
1/2 teaspoon Mexican oregano
Salt to taste

Combine all of the ingredients, taste for salt. Cover and let marinate at room temperature for 1 hour before serving. The longer they sit, the better.