Pico de Gallo

It's amazing how easy Pico is to make. This recipe was a family favourite but I haven't made it in a while. If you have tortilla chips lovers, like I do, you may want to double this recipe. You can also use pico de gallo on carnitas like my Tex-Mex version or my more traditional version cooked in lard.

Pico de Gallo

Ingredients:

        1 med Tomato, diced

        1 Onion, finely chopped

        1/2 Jalapeno, seeded and chopped

        2 sprigs Cilantro, finely chopped

        1 Scallion, finely chopped

        1/2 tsp Garlic Powder

        1/8 tsp Salt

        1/8 tsp Pepper

Directions: 

1. In a medium bowl, combine tomato, onion, jalapeno (to taste,) cilantro and scallion.
2. Season with garlic powder, salt and pepper.
3. Stir until evenly distributed.
4. Refrigerate for 30 minutes.

Enjoy!

            Ingrid

Plant-Based Tacos

I'm one for simple and quick recipes. This version adds healthy to the mix. so it's a win - win for all of us. I'm sure everyone knows how to make a basic taco. Here's where it gets healthier. Not totally healthy since we used regular sour cream but much better that it was. The best part to make this easy? My youngest daughter cooked the meal, and cleaned the kitchen afterward!

The family all agreed that this is just as good as with real meat.

Plant-Based Tacos

Ingredients:

        2 bags Gardein Ground Be'f

        2 pks Taco Seasoning

        1 can Refried Beans

        1/2 cup Sour Cream

        1/2 head Iceberg Lettuce, chopped

        1 cup Cherry Tomatoes, halved

        1 cup Mexican Cheese, shredded

        Taco Sauce to taste

        12 Taco-size Tortillas

Directions:

1. Brown ground Be'f until no longer pink.
2. Stir in taco seasoning and cook for two minutes.
3. Add refried beans and mix in well.
4. In tortillas, layer ingredients however you prefer. For me, I like to spread on the sour cream before adding the meat mixture. Then I put the cheese on so it melts and the sauce to blend in. The lettuce and tomatoes go on last. It's really a matter of preference.

  Enjoy!

            Ingrid

Cheese & Bell Pepper Quesadillas

This delicious recipe, based on one I found somewhere on Pinterest, has become a family favorite. It's quick and easy and so, so good! Made from seven ingredients it can be added to your menu rotation for those busy nights. For the best color use all four colors of bell peppers (green, red, orange, and yellow).

Cheese & Bell Pepper Quesadillas

Ingredients:

        1 Tbs Olive Oil

        1 Green Bell Pepper, sliced into thin strips

        1 Red Bell Pepper, sliced into strips

        1 Orange Bell Pepper, sliced into strips

        1 Yellow Bell Pepper, sliced into strips

        1/2 tsp Cumin

        Dash Kosher Salt, to taste

        Black Pepper, to taste

        1/2 tsp Lime Juice

        2 1/2 cups Monterey Jack, grated

        2 Large Flour Tortillas

Serve with:

        Sour Cream

        1 cup Salsa

Directions:

1. Pre-heat the oven to 375.
2. Lightly grease a baking sheet.
3. Add the oil to a large skillet over medium heat.
4. Cook all of the bell peppers in oil.
5. While the peppers are cooking, add the cumin, kosher salt, a bit of fresh ground black pepper and the lime juice and cook just until peppers are just soft, about 3 to 5 minutes; do not overcook.
6. Place two of the flour tortillas flat on a lightly greased baking pan to assemble your quesadillas.
7. Place a thin layer of peppers on a flour tortilla.
8. Add a thick layer of cheese and cover with another flour tortilla, and assemble all of the veggie quesadillas in the same manner.
9. Bake the quesadillas for about ten minutes, or until the cheese has fully melted.
10. Remove from the oven and allow to cool slightly before slicing and serving.
11. To serve, slice each quesadilla into fourths or. 
12. Serve with sour cream and salsa for dipping.

Enjoy!

            Ingrid

Mini Queso Burgers On Pretzel Buns

I found this recipe over in the Land of All Things Great and Wonderful, also known as Pinterest.  We actually had these during the Super Bowl and the blog sat in my drafts just waiting...

So here is it's turn to shine!  These are really good and, like in the photo from pinterest (they didn't make it to pose for pictures), we topped it with a small piece of bacon ... Perfect!

Mini Queso Burgers

Ingredients:

        1-1/2 lb. Ground Sirloin
        1 lb. (16 oz.) VELVEETA^®, cut into ½-inch cubes
        1 can (10 oz.) RO*TEL^® Diced Tomatoes & Green Chilies, undrained
        12 Hamburger Buns (I like to use pretzel bread)
        12 leaves Leaf Lettuce
        1 large Tomato, cut into 6 slices (for the minis, I use Roma Tomatoes)

Directions:

1. Heat skillet to medium heat.
2. Shape meat into 12 patties.
3. Cook 3 minutes on each side or until done (160ºF).
4. Meanwhile, microwave VELVEETA^® and RO*TEL^® in microwaveable bowl on high 5 minutes or until VELVEETA^® is completely melted.
5. Stirr after 3 minutes.
6. Cover bottom halves of buns with lettuce, tomatoes and burgers.
7. Top each burger with 1 Tbsp. VELVEETA^® dip.
8. Cover with tops of buns.

Enjoy!

            Ingrid

Authentic Carnitas - cooked in lard

I know I have featured Carnitas before but I wanted to make sure that I include  this version from The Pampered Chef.  Carnitas are chunks of pork shoulder that have been slowly cooked until golden brown, slightly crispy, and very tender. Cooking them in lard is the secret in this recipe. I have another version more Tex-Mex that is healthier.

Authentic Carnitas

Ingredients:

    

        2 1/2 lbs Boneless Pork Shoulder

        2 lbs Lard

        1/4 cup Lime Juice 

        1/2 Tbs Salt 

        2 doz Tortillas

        Pico de Gallo

Directions:

1. Slice the pork into 3 inch slabs. It's important that they all end up roughly the same size, so they cook in the same amount of time.  
2. Toss the pork into a large bowl.
3. Add the lime juice and salt.
4. Stir the pieces until well coated.
5. Cover the bowl and set aside for an hour.
6. Toss the pieces twice over the course of the hour. 
7. Meanwhile, melt the lard in a large pot over medium heat.  
8. When the hour is up, carefully add the pork to the pot. The lard should cover the pieces. After a few minutes, very large and lazy bubbles will pop to the surface. This is what you want. 
9. Let cook on medium, flipping the pieces occasionally for even cooking, for about 2 hours. The meat should be very tender when pierced with a fork. It took me an extra 15 minutes. 
10. Raise the temperature to medium-high. The lard will start bubbling furiously.
11. Cook for 30 minutes. They should come out all nicely browned and golden. 
12. Set them on a cutting board and let sit for 10 minutes or so. 
13. Meanwhile, fill the bottom of another pot with about a 1/2 inch of water and bring to a boil. 
14. Wrap the tortillas in a towel and set in a steamer basket atop the boiling water. Cover the pot.
15. Cook for 1 minute. 
16. Then turn off the heat and let sit for 15 minutes or so. 
17. Pull the pork apart with two forks.
18. Roll up a little meat into a taco, sprinkle on some salt, and top with pico de gallo.   

Enjoy!

            Ingrid

Taco Casserole

With a houseful of teenagers, I am always looking for the next family favourite recipe.  Mexican Monday wasn't any different. Yes, we have Mexican Mondays. Sometimes it's difficult to keep from repeating myself, even though the gang wouldn't mind eating tacos every week.  Well, here is my compromise. I couldn't find a recipe that I thought everyone would like so I made my own simple version of Taco Casserole.

Taco Casserole

Ingredients:

    1 pound Ground Beef

    1 Onion, finely (chopped finely in my household - what they can't see won't bother them:)

    1 can Refried Beans

    1/2 cup Salsa

    1 pkg Taco Seasoning

    8 Tortillas

    8 ounces Monterey Jack Cheese, shredded

    Sour Cream

    Lettuce

    Tomatoes

Instructions:

1. Preheat oven to 350 degrees.
2. Brown the ground beef, drain. 
3. Add taco seasoning but do not add water, it will be too runny. 
4. Add onion to ground beef and cook until glassy.  
5. Add refried beans and cook through.  
6. Add Salsa. 
7. Meanwhile, cut tortillas into strips and cover bottom of casserole dish with them.
8. Spread meat mixture on top of the tortillas and top with cheese.
9. Bake 20 minutes or until bubbly on edges. 
10. Let cool for a few minutes and spread sour cream on top. 
11. Top with lettuce and tomatoes.
12. Serve.

Enjoy!

            Ingrid

Carnitas

I love carnitas. There is so much flavour. This version is a more of a Tex-Mex recipe than my version which is cooked in lard. Both are delicious but this would definitely be the healthier version.

Carnitas

Ingredients:

    4-5 lbs of Pork Shoulder, cut up in 2" chunks

    1 large Onion, cut up

    5-6 cloves Garlic, according to taste (we like a lot)

    1 bottle of Beer

    2 Oranges, peeled and cut up

    1 tsp of Cumin

    1 tsp of Coriander

    A good pinch of Oregano

    About a tablespoon of Chicken Bouillon (to start)

    A dollop of Worcestershire Sauce

    2 Bay Leaves

    Some Salt to taste

    Pepper

    Water

    2 doz Corn Tortillas

Directions:

1. Sear (brown) the meat. Set browned meat aside.
2. Sauté the onion and garlic in the meat drippings... then, add to larger pot.
3. Add beer, oranges, cumin, coriander, oregano, and chicken bouillon.  Be sure to add the drippings, Worcestershire Sauce, bay leaves, salt, pepper and enough water to (just) cover the meat...
4. Cover and simmer (don't open lid) for about 2 hours... or until meat is nice and soft without it falling apart... They should come out nicely browned and golden.
5. Set them on a cutting board and let sit for 10 minutes or so.
6. Meanwhile, fill the bottom of another pot with about 1/2 inch of water and bring to a boil.
7. Wrap tortillas in a  towel and set in a steamer basket atop the boiling water. Cover the pot.
8. Cook for one minute. Then turn off the heat and let sit for 15 minutes or so. 
9. On to the pork. There is no wrong way to go about this.  You can slice off a bit with a sharp knife. Or pull the meat apart with a fork.   You can even use you're hands if you're into it.
10. Roll up a little meat in a taco, sprinkle on some salt, and top with pico de gallo or whatever salsa you like the most.  Keep it simple, though. 

   

Note:

This is great with rice.

Enjoy!

            Ingrid