All the holidays are now behind us. On the National Front, today is Bitter-sweet Chocolate Day. I suppose a rich dessert would be in order. But after all the Hoopla of the Holidays, dessert just isn’t hitting the spot.Continue reading “Baja Pork Taco Feast”
A little while back while doing our normal weekly trip to the grocery store, Hubby, Kiddo and I were delighted to see Hatch Chili Peppers available in the produce section. As you can imagine, it was a “Limited Time Only” special treat.Continue reading “Spicy Hatch Chili Tacos”
If this recipe seems familiar and yet not, you aren’t far off. We’ve had these tacos before, only this time without the usual shredded lettuce and tomatoes. Simple yet oh so packed with flavor.Continue reading “Amazing Chicken Tacos!”
Oh how we love Tuesdays in our house. I’m not sure if that’s because my guys are fans of all things Mexican and Spicy, or if it’s the Margaritas that they love so much. One thing is certain, most Tuesdays are pretty darn festive here.Continue reading “Spicy Taco Tuesday”
June 8th challenges us to choose. Most of us understand Name Your Poison translates into What will you have to drink. It’s an odd expression, don’t you think?Continue reading “Name Your Poison”
Have you ever eaten at a Taco Bell? Have you ever tried their Chalupa Taco? If so, this is a lot like the Chalupa Taco. If you search for copy-cat Taco Bell Chalupa recipes, you’ll find them to be nearly identical to Fry Bread.
Growing up, Dad made the best tacos. What made his tacos so flavorful? It was the blend of meat filling – Ground Chuck and good quality Chorizo. By good quality Chorizo, I mean the good stuff you find in a Mexican Meat Market – the stuff sold in bulk, not in plastic tubes in the grocery store. Dad had a couple of steps in his cooking process that I have eliminated. He cooked the ground chuck in one skillet, the chorizo in another. The reason was simple. My youngest sister was not a chorizo eater. Even today, anything with a little spicy heat, and she simply cannot handle it. Dad would set aside enough ground chuck filling for her tacos, then blend the two meats together for the rest of us. Fortunately, my family loves spicy heat – the more the better. So cooking up both meats in one big, deep Cast Iron skillet is a snap.
Most Chicken Taco recipes call for breast meat. Why not change things up a bit by using boneless, skinless chicken thighs instead? The flavor of the dark meat is superior to the white meat. The boneless, skinless variety of thigh meat isn’t overly fatty. And it’s a heck of a lot cheaper. All of these are definite reasons in favor of changing things up a bit.
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.