I’ve made this Mexican Taco Ring several times now. I can’t believe I haven’t shared this fun recipe before.
Category: Mexican Cooking
Pow-Wow Navajo Tacos
In what seems like a life-time ago, before Kiddo came into our lives, I was working on a book. The book, although fiction, was woven from the tapestry of American history from 1868 to 1876. What is the saying? Write what you know about . . . historical accuracy meant a great deal of research.
Continue reading “Pow-Wow Navajo Tacos”Mexican Taco Stuffed Tomatoes
Generally I don’t talk about heath issues. I’m not a health nut by any stretch of the imagination. A quick look at some of my recipes will attest to that statement. Still, I want to take a moment to talk about Diabetes.
Super Easy Chorizo Tacos – The Perfect Food
Who doesn’t like tacos? Just about everyone, right? Tacos are the perfect food. Think about it – all the major food groups are found in a taco. Fruit (tomatoes and avocados), vegetable (lettuce), grain (taco shell – okay, that might be a stretch, but work with me here), dairy (cheese and sour cream) and protein (filling) – yep – it’s all there. There are chicken tacos, beef tacos, fish tacos, shrimp tacos – even bean tacos. Just about anything folded into a warm corn shell can be called “taco”. (Hey, I’ve even seen Ice Cream Tacos – like a drumstick, only the “stick” is shaped like a taco shell). One of my all time favorites are Chorizo Tacos.
Continue reading “Super Easy Chorizo Tacos – The Perfect Food”
Double the Yum with Double Decker Tostadas
What could be better than one tostada? A double-decker, of course! These yummy tostadas are a favorite in our house. I promise, they’ll become a favorite in your house, too. They are as much fun to make as they are to eat. Imagine the crunch of not one but two tostada shells layered with beans, spicy meats, cheese sauce and an endless assortment of beautiful toppings. Yum! As a tostada, it’s a complete meal. Served on small corn chip rounds, these can be transformed into bite size fun perfect for your next Mexican inspired affair.
Continue reading “Double the Yum with Double Decker Tostadas”
Taco Bell Inspired Crunchy Tacos
Did you know long before there was a Taco Bell, Glen Bell opened a drive-in taco stand in San Bernardino called Bell’s? That was way back in 1954, before the notion of chains and fast food franchises. By 1962, the first Taco Bell Restaurant opened in Downey, California. Two years later, the first franchise opened in Torrance, and three years after that there were 100 Taco Bells throughout southern California. I haven’t a clue when the first Taco Bell opened in my hometown. All I know is that when I was in high school; we could dig change out from under the sofa cushions, fill up on tacos and still have money left over for a tank of gas. Yeah, those were the days.
Continue reading “Taco Bell Inspired Crunchy Tacos”Spicy Beef and Chorizo Tostadas on a Crisp Fried Shell
A popular dish when I was growing up were tostadas – simply an open-faced taco with a refried bean base, meat in the middle and melted cheese topping. Dad did not believe in store-bought tostada shells. We used soft corn tortilla taco shells and fried them crisp. For whatever reason, the frying was always assigned to me. If I were to venture to guess, I would say it was because I was the oldest, and Dad was confident in my ability to fry the shells without burning myself or the kitchen. All I know is that I hated the job – it was boring! (Maybe if we had I-Phones or I-Pads with digital music to dance to, it might not have been so boring).
Continue reading “Spicy Beef and Chorizo Tostadas on a Crisp Fried Shell”
Mango and Jicama Salad
Growing up, we were all fans of Mangoes – except my brother, but then his eating habits are beyond bad. I guess that’s to be expected since Mangos are the national fruit of the Philippines, my mother’s homeland. The little heathens that we were, we ate our mangos “uncivilized”. Mom would cut the top and bottom off the mango, stand it on end and slice the flesh away from the pit. Mom would then “dice” the flesh, taking care not to cut through to the tough skin. We turned the mango inside out and we would eat the yummy, sweet fruit right out of the skin. A civilized person, it seems, would slice along the skin and serve the cubes in a bowl. But hey – Mother Nature already provided the bowl – right? I love mangos! While mangos of the Mexican variety are more fibrous than their Asian counterparts, both are very sweet and juicy when fully ripe. An un-ripened mango is sour, more commonly found in chutney.
Mexican Roast Beef with Chipotle Sour Cream Sauce
There are so many wonderful Mexican recipes – too bad we can’t serve them all for Cinco de Mayo. Can you imagine what a spread that would be? Endless tables of yummy, spicy foods. I know Hubby and Kiddo would be in dining heaven!
Continue reading “Mexican Roast Beef with Chipotle Sour Cream Sauce”
Mexican Salsa Rice
A few years back, in honor of Cinco de Mayo and all things Mexican, I decided to cook up all sorts of yummy foods – a week of Mexican dishes leading up to the big event. This super quick, delicious rice was a part of that week-long celebration.
Continue reading “Mexican Salsa Rice”Taquitos in a Spicy Chorizo-Alfredo Sauce
Have you ever made something without fully understanding what possessed you to come up with it in the first place? This is one of those “what the heck” recipes that my family adores! It’s so quick, so easy and yet so packed with flavor. Perfect for a busy night or when you what something that tastes good without a lot of work. The recipe is three ingredients. That’s it. The steps are only three – brown, mix, bake. See, I told you it was easy.
Continue reading “Taquitos in a Spicy Chorizo-Alfredo Sauce”
Shredded Roast Beef Tacos
The absolute easiest way to make these tacos is to cook up a roast in the crock pot earlier in the week for a family meal. My crock pot recipe is Crock Pot Pot Roast with Potatoes and Shredded Carrots. Select a roast that is larger than what you would typically eat in a single meal, and save the left over roast beef for the tacos.
Continue reading “Shredded Roast Beef Tacos”Home-Made Chorizo Tacos – Oh My!
Buried deep in my recipe collection was a recipe for home-made Chorizo tacos served on hand pressed corn tortillas. I’ve always wanted to make Chorizo from scratch, constantly singing the praises of good-quality Chorizo Sausage. Finally, I decided to put myself to the test – tacking the whole aspect of “home-made” everything. So I put this recipe on my weekly planner for a nice Sunday dinner, envisioning Hubby, Kiddo and I puttering in the kitchen together to make the sausage and frying it up in a cast iron skillet that evening for dinner. I’d even dig out my tortilla press (something I’ve had for years and had yet to actually use). Great plan, except for a few minor (yeah, right) flaws.
Continue reading “Home-Made Chorizo Tacos – Oh My!”Nachos for Supper?
Nachos are so often thought of as a snack food or appetizers. Piled high with spicy taco meat, nachos can also spell dinnertime meal. We love nachos on movie night or game night or just because. After all, what are nachos but a taco on a chip? Hubby usually piles his plate a mile high with meat. Kiddo goes for plenty of Jalapeno Peppers. I love the gooey stuff – lots of sour cream, bubbly cheese and guacamole. Nachos are also a great way for casual entertainment. Put each of the “fixings” into a pretty bowl and set a buffet table. The meat can be kept warm in Chafers, the cheese in fondue pots. Make up a pitcher or two of margaritas. There ya go . . . a festively fun supper for friends and family alike.
Chorizo con Huevos
Growing up, my mother cooked up some wonderful Chorizo. Ours came in a can, packed in lard, from Spain. Relatives passing through on their worldly travels always remembered to bring a can – knowing how much my Dad loved the stuff with his eggs in the morning.
Welcome to Rosemarie's Kitchen 