Category: Mexican Cooking

Mexican Pork Chops with Ancho Chile Cornbread Stuffing

Sometimes I get on a kick – spending several nights “dining” in the same country before moving on to another part of the world. Lately, I seem to be fixating on Mexico. It began with the notion of Taco Tuesday a while back. But let’s face it, Tacos are such a small part of the culinary delights of a country that is as diverse as Mexico. It would be like saying America is all about hamburgers and hot dogs. I’ve expanded the Taco Tuesday thing to be Mexican Tuesday.

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Taco Braid

Just when you thought we were done with Taco Rings, Taco Pies and all things Taco in Crescent Rolls – along comes another in the long line of takes on the Taco. Oh, but this one is just a little different. While Taco Braid is very similar it is made with pizza dough rather than Crescent Rolls, with the addition of sautéed onions and chopped tomatoes baked right into the Braid. Besides, I’ve got to admit – I really like the look of just about anything served inside braided bread. The outside all golden and delicious. Slice into that braid and everything just looks so yummy.

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Super Easy Green Chili Chicken Enchiladas

The first time these Chicken Enchiladas were served up for supper, Kiddo was in charge of making dinner. He knocked it out of the ballpark with just a few simple ingredients. One thing is certain, Kiddo knows how to cook.

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Jack-in-the-Box Style Tacos

I came across this recipe recently on food.com.  The kiddo and I really like Jack-in-the-Box tacos – for reasons I don’t understand.  (Hubby thinks we are daft). So we decided to give them a whirl.

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Spicy Chicken Thighs Smothered in Spanish Rice

Here’s a delicious Mexican supper that utilizes leftover Spanish Rice. If you’ve made my Authentic Spicy Spanish Rice, then you know this recipe will cook up a ton of spicy rice. The leftover rice is great to reheat as a side for so many Mexican dishes or to use in burritos. Or you could try a Rosemarie Original.

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Easy Beef and Chorizo Enchiladas

It seems my crew has been craving a lot of South of the Boarder suppers lately – they love their Mexican food. And it’s okay by me, since many of their favorites aren’t overly complicated to prepare, perfect for weeknight dining. When I asked Hubby if he would like some refried beans or Mexican Salsa Rice with the Enchiladas, he declined, telling me that my Enchiladas are a great meal all by themselves. As flattering as that is, please serve your favorite sides.

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Shredded Chicken Tacos (Crock Pot Style)

I love using my Crock Pot – especially during the summer, when you don’t necessarily want to heat up the house with the oven all day or slave over a hot stove. I especially like crock pot cooking on the weekends in the summer. Beautiful days are spent outdoors. With a crock pot, you can throw things together in the morning, then spend the day doing fun stuff, to return at the end of your adventure to a complete or nearly complete supper. Yeah, that’s always nice!

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Chorizo-Lime Street Tacos

Street Tacos have been around for as long as tacos themselves. Once packed for the working man much the way a sandwich is packed in a lunch box, these tacos are now a popular items among Food Truck and Street Cart diners. Traditionally speaking, street tacos are made from fish or slow-cooked shredded pork. Mine aren’t.

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Mexican Taco Ring and Family Game Night

I’ve made this Mexican Taco Ring several times now. I can’t believe I haven’t shared this fun recipe before.

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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.

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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.

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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.

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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.

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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.

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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).

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