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.
Category: Mexican Cooking
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!
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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.
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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.
Cheater’s Chicken Mole
When Hubby and I first got together, he took me to a dive of a Mexican restaurant – a real hole in the wall joint with linoleum floors that slopped toward the kitchen and rickety tables. Hubby insisted they made his all-time-favorite Mexican dish – Chicken Mole. He was right, it was very good. Because I love Hubby with all my heart, and as a blushing bride, I wanted to make his favorite Mexican dish at home. Have you seen the ingredients in authentic Mole sauce?! Oh me, oh my . . . raisins, nuts, chocolate, chilies and on and on . . . hours of simmering. Oh no!
Authentic Spicy Spanish Rice
This recipe didn’t come from a cookbook (that I know of) or a website out there somewhere. At least that’s not how it came to be in our house. The original recipe is handwritten on a piece of yellow paper, tucked away for safe keeping. It is, in my opinion, as authentic as it gets.
Continue reading “Authentic Spicy Spanish Rice”Super Easy Refried Beans Two Ways
Sharing my recipe for Nacho Taco Boats yesterday got me to thinking about the perfect side for just about anything Mexican – Refried Beans!
Nacho Taco Boats aka Nacho Tacos
On the menu was an easy, south-of-the-border favorite in our house – Nacho Tacos. Just as the name implies, it’s a cross between a taco and nachos. Take your typical Nacho toppings, but instead of piling all the yummy ingredients over a big plate of tortilla chips, you stuff them inside a crunchy taco shell.
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