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Entries in Mexican (31)

Saturday
Aug022014

Crispy Cauliflower Tacos with Mango Salsa

Cauliflower tacos

Here’s another Mexican meal for you. We’ve had tacos with all kinds of meat, fish, lentils, and beans as the main filling, but one thing I never would have thought to replace those fillings with is cauliflower. I came across this recipe and was intrigued enough to give it a try. When I told Joel what we were having, he was a little apprehensive and asked if it was going to be good, which is usually what he asks when a meal sounds questionable and ends up being relatively inedible, forcing us to get take out (it unfortunately happens more than I’d like to admit). But, despite his skepticism, I went ahead and made these tacos for dinner last night. Imagine my surprise when Joel ate them up and declared them delicious! Sometimes, you just have to give those odd sounding recipes a try. They might end up surprising you in the best, and most delicious, way possible! 

For the Mango Salsa
1 Mango, peeled, cored, and chopped
1/2 Red Onion, finely diced (about 1/4 cup)
1 Jalapeño, seeded and finely diced
2 Garlic Cloves, minced
1/2 Lime, juiced
1/2 cup Cilantro, coarsely chopped (I omitted because my plant died)
 Salt and Pepper, to taste

Combine the mango, onion, jalapeño, and garlic in a bowl. Toss with lime juice and fold in cilantro. Season with salt and pepper, to taste, and set aside.

For the Crispy Cauliflower
1/3 cup Olive Oil, divided
1 head Cauliflower, cut into small florets
6 tablespoons Panko Breadcrumbs, divided
Salt and Pepper, to taste

Working in batches, heat half of the oil in a skillet over medium-high heat. Add the cauliflower and cook until golden brown, stirring occasionally, about 7-10 minutes. Toss with half of the panko and cook until the breadcrumbs have become golden brown, 2-3 minutes. Season with salt and pepper, to taste. Remove the cauliflower from the skillet into a bowl and repeat with the remaining oil, cauliflower, and panko.

For the Tacos
8-10 Small Tortillas (I used Trader Joe’s Corn & Wheat)
1 Avocado
1/2 Lime, juiced
1 cup Shredded Cabbage (I used green but red would be great too)
Sour Cream

To assemble tacos, mash the avocado with the lime juice. Spread some avocado onto a tortilla and top with cabbage, cauliflower, salsa, and sour cream. This recipe makes enough for 4 servings of 2 tacos each.

SOURCE: Love and Olive Oil

Monday
Jul282014

Creamy Corn and Pepper Taquitos

Corn taquitos

 

Today is Secret Recipe Club reveal day! This month, I was assigned to Lindsay’s blog, Life and Kitchen. Lindsay hails from Pittsburgh and is the mom of a sweet little girl. Her blog has a great mix of sweet and savory recipes, all with amazing photos, so you can imagine that it made it very difficult to choose just one! Head over to Lindsay’s blog to see all the amazing recipes she has!

Mexican food is my favorite kind of food. Enchiladas are my typical go-to Mexican meal, with burritos being a close second. Taquitos, however, are something I’ve never had. To be honest, this recipe reminded me of mini enchiladas, minus the sauce and cheese on top. Something about the size of these taquitos made them so fun to eat! They would be a perfect party snack, but also make for a delicious dinner. Dunk them in your favorite salsa and enjoy! 

2 teaspoons Olive Oil
1/2 Yellow Onion, diced
1/4 cup Red Bell Pepper, diced
1/4 cup Green Bell Pepper, diced
1/2 cup Corn (I cut it off of 2 cobs, but you can use frozen)
5 ounces Cream Cheese
1/4 cup Shredded Cheddar Cheese
1/4 teaspoon Chili Powder
1/4 teaspoon Cumin
8 Small Tortillas (I used 11)
Cooking Spray

Heat the olive oil in a sauté pan over medium-high heat. Add the onions and peppers and sauté until soft.  Add the corn, chili powder, and cumin and sauté for an additional minute. Add the cream cheese and cheddar cheese, stirring until melted. Adjust seasonings as necessary. Spread some of the mixture into the center of a tortilla and roll tightly. Place the tortilla seam side down onto a baking sheet and continue with remaining tortillas and mixture. Spray the tortillas with cooking spray. Bake at 425 degrees for about 12-15 minutes, or until lightly brown and crispy. **Taquitos freeze well, too! 

SOURCE: Life and Kitchen

Saturday
Jan182014

Stuffed Poblanos

Stuffed Poblano Peppers

Joel likes to tease me about my apparent obsession with making “stuffed” food. Things like stuffed peppers, stuffed mushrooms, stuffed squash, and the like. I guess I’ve never thought about how much I enjoy stuffing food inside of food and calling it a meal. Unfortunately, Joel doesn’t share my interest in stuffed food. I don’t know why. Sure, he likes the components separately, but together? No, thanks. Well, maybe it’s mean of me, but I continue to make stuffed food, in hopes that he might someday change his mind. It may be working, because guess who liked this meal? Simple, slightly spicy, and meatless stuffing inside of a poblano makes for a delicious meal that leaves you stuffed! (see what I did there? haha)

1 can (28 ounces) Whole Tomatoes in Puree
1 Jalapeño, minced
1 Onion, chopped
3 Garlic cloves, 2 whole and 1 minced
Salt and Pepper
1 can (19 ounces) Black Beans, rinsed and drained
1/2 cup Yellow Cornmeal
1 cup Pepper Jack Cheese, shredded
1 teaspoon Ground Cumin
3/4 cup Water
4 Poblano Chiles, halved lengthwise, ribs and seeds removed

In a blender, puree the tomatoes, jalapeño, half of the onions, and the 2 whole garlic cloves. Season with salt and pepper. Pour the sauce into a 9x13 baking dish. In a medium bowl, combine the beans, cornmeal, 1/2 cup of cheese, remaining onions, minced garlic, cumin, and water. Season with salt and pepper. Evenly spoon the filling into the poblano halves. Place the poblanos on top of the sauce in the baking dish, then evenly sprinkle with the remaining cheese. Cover the baking dish tightly with foil. Bake at 425 degrees for 45 minutes, or until the poblanos are tender. Uncover and continue to cook until the cheese is brown and bubbly and the sauce has thickened slightly, about 10-15 minutes.

SOURCE: Martha Stewart

Saturday
Jan112014

Portobello Fajitas with Fontina Queso

Portobello fajitas with fontina queso

When I was younger, every time we went to a Mexican restaurant, my dad would order fajitas. I remember the sizzling sound and the amazing smell as they were brought to the table on a skillet. I also remember how crowded the table became after they were dropped off at the table, having to squeeze to make room for the skillet, the tortilla holder, and the plate with all of the toppings. While there was always so many components, the concept behind fajitas is quite simple, really; sautéed onions and peppers combined with a protein of choice, wrapped in a soft tortilla. While this version doesn’t require nearly as much space on the table, it certainly doesn’t skimp on the taste. Especially the queso, which I could eat with a spoon!

2 tablespoons Butter
4 Portobello Caps, stems removed and thinly sliced
1 Green Bell Pepper, sliced
1 Red Bell Pepper, sliced
1 Onion, sliced
1/2 teaspoon Salt
1/2 teaspoon Pepper
12 Corn Tortillas

Add the butter to a large skillet over medium-high heat. Add the peppers and onions with a  sprinkle of salt, cooking until somewhat soft and sizzling. Add the mushrooms and allow to soften slightly before seasoning with salt and pepper. Remove from the heat and fill the tortillas with peppers, onions, and mushrooms, then top with queso. 

For the Fontina Queso:
1 teaspoon Olive Oil
1/2 Jalapeño, seeds removed and diced
1 tablespoon Onion, chopped
1 Garlic Clove, minced
1 teaspoon Flour
1/3 cup Milk
8 ounces Fontina Cheese, freshly grated

Heat the oil in a small saucepan over medium heat. Add the onions, jalapeño, and garlic, and cook for 2-3 minutes or until the vegetables are soft. Whisk in the flour and cook for 1 minute, then add milk and fontina, stirring until melted. Serve immediately.

SOURCE: How Sweet It Is

Monday
Jun102013

Lentil and Zucchini Tacos with Chipotle Cream Sauce

Lentil tacos

Mexican food is my favorite. Generally, it's cheap, quick, and easy. While it isn't always healthy, it is always delicious. Perhaps this recipe isn't authentic compared to most cheese and sauce drenched recipes, but it's wrapped in a tortilla so to me, that puts these tacos in that category, and it's healthy too! Lentils replace the typical ground meat found in tacos, the wilted arugula offers a peppery bite, zucchini is always delicious, and the chipotle cream sauce gives these tacos the perfect amount of spice. These tacos were delicious, and they made a ton. We pretty much never have leftovers, but we are looking forward to eating these again tomorrow night!

1 cup Green Lentils
2 tablespoons Olive Oil
2 Garlic Cloves, minced
2 cups Zucchini, diced
4 cups Arugula
3/4 cup Plain Greek Yogurt
2-3 Chipotle Pepper with Adobo Sauce
1/2 cup Cilantro
1 Lime, juiced
16 Corn Tortillas
Salt and Pepper, to taste

To make the sauce, place the yogurt, chipotles and adobo, cilantro, and lime juice in a food processor and blend until smooth. Set aside. Bring a medium pot of salted water to a boil (I used part water and part vegetable broth I had in the fridge). Add the lentils and cook until tender, about 25 minutes. Drain if necessary, then add the arugula and stir to wilt. In a sauté pan, heat the oil over medium-high heat. Add the garlic and cook for about 15 seconds. Add the zucchini and a pinch of salt and pepper. Sauté until the zucchini becomes golden brown on both sides, about 10 minutes. Warm the tortillas in a hot oven or in the microwave. Layer two tortillas on a plate, spoon the lentil and arugula mixture over the tortillas, followed by the zucchini. Drizzle with the chipotle cream sauce. 

SOURCE: Bev Cooks