Tag Archives: Tacos

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.

Taco Tuesday ~ Think Outside the Tortilla Shell

Taco Tuesday? How could you designate just one day out of the week to enjoy tacos? Tacos have come a long way since my childhood days of frijoles con chorizo with homemade flour tortillas. Wait, now that I think about it, that’s still my favorite taco of all time. Nothing can compare, lol! Especially when it was prepared with lots of love in my Mama’s cocina. Right here and right now, I confess to you all that I am somewhat of a tortilla snob, ha haha! I mean , how could I not be, when I had a mom who would roll the most delicious homemade flour tortillas. Then there was my Dad, who would test out fresh masa, right out of the molino and prepare fresh corn tortillas just like that. After leaving home, I had to adapt to what was available to me. I was not happy about it, but I survived various brands of “not like mom’s” tortillas before I learned how to prepare my own. This blog post is really not about tortillas in particular, but more about how we can enjoy tacos in various forms. Whether it’s the traditional  taco, tostada, gordita, taco bowl or salad, the flavors are all there. My first recipe for this blog post is a simple and delicious recipe for skirt steak. For years I would avoid cooking any kind of steak because it always was overdone, tough and dry. Those days are long gone, thank goodness. One of the newest things I have tried and love, is reverse marinating. Instead of marinating your beef, chicken or pork for days, this is much quicker!   And leftovers?? Oh, they only get better and more flavorful the longer the cooked meat sits in the marinade. *Check out a few of my favorite recipes at the end of the post.

Reverse marinated skirt steak. You can leave tha marinade chunky or blend for a smoother finish.
Reverse marinated skirt steak. You can leave tha marinade chunky or blend for a smoother finish. The marinade pictured contained roasted red and green chiles.

 

Reverse Marinated Steak   or Boneless Chicken

1 pound skirt or flank steak (or 1 pound thin sliced boneless breast or thighs)

Salt, fresh cracked pepper and granulated garlic

 

For Marinade

Juice of 1 lemon, 1 lime and 1 orange

2 tablespoons red wine vinegar

2 cloves garlic, minced

1 serrano, jalapeño or chipotle(in adobo) pepper, minced

1/4 cup cilantro, chopped

1/2 teaspoon each of  cumin, mexican oregano, fresh cracked pepper and smoked paprika

Salt to taste

1/4 cup olive oil

Reverse Marinated Skirt Steak
Reverse Marinated Skirt Steak
Besides inside a tortilla, I love preparing crispy tostadas and simply topping with fresh lettuce and spicy salsa!
Tostadas~Besides inside a tortilla, I love preparing crispy tostadas and simply topping with fresh lettuce and spicy salsa!Take any homemade or store bought corn tortilla and brush both sides with oil. Cook at medium heat until crisp on both sides. Saves oil and calories. The recipe for the Green Chile Sauce and Homemade Corn Tortillas can be found right on the blog. Search tortillas and salsa/hot sauce under categories.
I had my first store bought crispy taco shell when I was 12 years old. It was fun while I was a kid, but for me, nothing can beat preparing them at home.
Crispy Tacos~I had my first store bought crispy taco shell when I was 12 years old. It was fun while I was a kid, but for me, nothing can beat preparing them at home. All I do is brush my corn tortillas with oil and cook them on a hot comal/griddle. When they are soft, fold over into a taco and continue cooking until crispy on both sides. Fill and enjoy!

Directions

1. Season the steak lightly with salt, pepper and granulated garlic on both sides.

2. For the marinade, you could finely chop all of the ingredients and use it that way. Or you can everything to the blender and pulse to blend until you reach the consistency that you like.

3. Grill your room temperature steak on a preheated outdoor grill or cast iron pan on high heat for 3 to5  minutes per side.  Three minutes will give you a medium/rare steak, so cook it according to tatse. As soon as the steak comes off the heat, quickly pierce with a fork in most spots. Pour marinade al over the top and cover loosely with foil paper for 5 to 6 minutes. transfer to cutting board and slice thin against the grain.

Whenever I use leftover carne asada, I like to saute onions and chile peppers at high heat and then quickly add the meat just until warm.
Whenever I use leftover carne asada, I like to saute onions and chile peppers at high heat and then quickly add the meat just until warm.
Using my leftovers of Reverse Marinated Steak, I quickly assembled these tasty tacos for brunch the next day.
Taqueria Style Tacos~ Using my leftovers of Reverse Marinated Steak, I quickly assembled these tasty tacos for brunch the next day. Serving double layered corn tortillas is typically the taqueria way of serving tacos. Very filling!

Tips~ If cooking chicken, it will only take 2 minutes per side for breast meat and 4 minutes per side  for thigh meat if sliced thin.  

 

Chifrio, A Costa Rican Taco Bowl!

Chifrijo

Mexicali Style Taco. Check out this recipe for a loaded taco on the Hispanic Kitchen. Click onto picture for full recipe.

Mexicali Style Taco

Tacos Arabes. Marinated Pork Tacos. Click onto picture for full recipe @the Hispanic Kitchen. 

Tacos Arabes

Tempura Style Fish Tacos with Spicy Pickled Radishes and Sriracha Mayonnaise. Click onto picture for full recipe @the Hispanic Kitchen

Tempura Style Fish Tacos

Chile Chilaca con Queso y Crema ~Rajas

Chile Chilaca con Queso y Crema  also known as Rajas con Queso is delicious and can prepared with minimal ingredients. This is the chile con queso dish that is popular through out Mexico. It is most often served as an appetizer or as a starter. it makes a great meatless meal for any time of the year. This mexican version of chile con queso is very different from the Tex Mex version. But if I think about it now, it shares all of the same flavors, such as chile peppers and a great melting cheese.

Roasted Chile Chilaqua, Poblano y Jalapeño con Crema y Queso
Roasted Chile Chilaca, Poblano y Jalapeño con Crema y Queso

*Some different add ins could be corn, zucchini or mushroom

Tacos de Rajas con Queso y Crema
Tacos de Rajas con Queso y Crema

Ingredients

Olive oil
3 Anaheim peppers (Chilaca)
1 poblano pepper
1 jalapeño
1 small sweet onion
1/4 cup milk, at room temperature (I used 1% milk)
1/4 cup sour cream or Mexican crema, at room temperature (I used light sour cream)

1 tablespoon of flour
1/3 teaspoon white pepper
8 ounces queso Panela, Fesco, Oaxaca, Asedero or Mozzarella, sliced into small cubes or shredded for a smoother finish.
Salt to taste

*Today’s recipe is prepared with mostly Anaheim peppers or chile chilaca, but could most certainly be prepared with all poblano peppers.

Fresh Chiles, Chilaqua, Poblano and Jalapeño
Fresh Chiles, Chilaca, Poblano and Jalapeño

* The Chile Chilaca, also known as New Mexico, Hatch and Anaheim, depending on where it is grown.

Roasted Chiles and Sweet Onions
Roasted Chiles and Sweet Onions
Rajas de Chile y Cebolla
Rajas de Chile y Cebolla

**You will also need
Corn or flour tortillas
Your favorite salsa

Directions 

1. Preheat broiler to high for 5 minutes. Line a baking sheet with foil paper, set aside. Wash the peppers and place onto baking sheet. Peel and slice the onion in quarters. Place the veggies under the broiler for 14 to 18 minutes, turning halfway through cooking time. Remove from oven and cover with a kitchen towel. let cool.

2. Once cooled, remove blistered skins from peppers, as well as seeds and stems. Slice the peppers and onions into thin strips and set aside.

3. In a large skillet, heat 1 tablespoon of olive oil to medium. Add the onions and peppers and cook just until warm.  Reduce the heat and whisk in flour with milk, crema and white pepper. Add to pepper mix. Cook on low/medium heat for a few minutes or until it gets thick. Add in the cheese and cook just until  slightly melted .Taste for salt and pepper, remove from heat. Yields up to 4 servings. Serve with chips, warm tortillas and your favorite salsa.

Tips~ The first time I prepared this dish, the sour cream curdled and although it looked terrible, it was still tasty. Since then, I learned a few tips on preventing that. Before adding to hot pan, make sure milk and crema is at room temperature. You could also whisk in 1/2 tablespoon of flour to the crema. It will become a thickener and prevent curdling.  When preparing warm sauces with crema, temper the crema by whisking in a little of the hot liquid a little at a time before adding to pan. Always cook at a low simmer. 

Great Melting Cheese, Mozzarella, Oaxaca, Asedero and Manchego
Great Melting Cheese, Mozzarella, Oaxaca, Asedero and Manchego

Rajas con Queso y Crema