my photos on tastespotting
Secret Recipe Club
The Great Food Blogger Cookie Swap 2012
This area does not yet contain any content.

Entries in Mexican (31)


Mango Jalapeño Margaritas


Whenever I make cocktails at home, tequila is generally my first choice for liquor, so it is no surprise that I love margaritas. While the frozen kind was my favorite back in the day, these days I prefer them to be made on the rocks. Since yesterday was Cinco de Mayo, I wanted to have a Mexican meal, complete with margaritas. We made carne asada tacos, and while the steak was marinating in the fridge, I whipped up a batch of these delicious, sweet-and-spicy margaritas to enjoy in the yard. The jalapeño infused tequila gave this drink some heat, while the mango simple syrup added the perfect amount of sweetness. I love the fact that the recipe for the syrup and the tequila made more than enough for 2 margaritas. I'll definitely be enjoying these again, and often!!

For 1 Margarita:
2 ounces Grand Marnier
1 1/2 ounces Jalapeño Tequila, recipe below
2 ounces Lime Juice
2 1/2 ounces Mango Simple Syrup, recipe below 
Lime Wedges

Rim the edge of a glass with a lime wedge, then dip the glass in salt and fill it with ice. In a cocktail shaker, combine the grand marnier, tequila, lime juice, and simple syrup with ice and shake. Pour over the ice in the glass and garnish with a lime wedge and some jalapeño slices from the tequila.

For the Mango Simple Syrup:
1 cup Sugar
1 cup Water
1/2 Mango, peeled and cubed

Combine the water and sugar in a small saucepan. Bring the mixture to a boil and let the sugar dissolve, then turn off the heat and let it cool completely. Combine the cooled syrup and the mango cubes in a blender and puree until combined. Keep sealed in a container for a few weeks, preferably in the fridge. 

For the Jalapeño Tequila:
1 1/2 cups Tequila
2 Jalapeños, sliced

Add the jalapeño slices to a large jar and pour in the tequila. Let it sit for 24 hours, then strain before using. Keep sealed in a container for a few weeks, preferably in the fridge.  

SOURCE: How Sweet It Is


Tequila Lime Chicken Fajita Salad with Chile Lime Vinaigrette

Chicken fajita salad

Often times, we tend to make what Joel calls "gloopy" food for dinner. What he means by that is food that is dripping in some sort of sauce and smothered with melted cheese. Doesn't sound too bad to me, but lately, Joel has been craving healthier food. He made an appeal to completely overhaul our eating habits. He wants to try new-to-us grains, with vegetables and minimal sauce. I can't say it will be easy, but I guess it doesn't sound like a bad idea, especially since it will help to keep us healthy. Just because food isn't dripping in sauce and covered in melted cheese doesn't mean it can't be flavorful, and this salad is a perfect example of that. Marinating a chicken breast overnight, then grilling it and tossing it on a bed of lettuce with bold flavored add-ins, and a sweet, spicy dressing sounds pretty good to me! This was a great taste of summer in the dead of winter. I look forward to enjoying it again, maybe even out in the yard...when it finally warms up!

For the Marinade:
2 Chicken Breasts
1/3 cup Tequila
1/4 cup Olive Oil
1/4 cup Lime Juice
1/2 teaspoon Salt
1/2 teaspoon Pepper
Zest from 2 Limes

Whisk the ingredients together in a bowl until combined. Add the chicken to a ziplock bag and pour the marinade over the top. Marinade in the fridge for at least 2 hours, up to 24 hours. When you are ready to make the salad, grill the chicken until cooked.Let it rest, then slice.  Meanwhile make the salad.

For the Corn Salsa:
12 ounces Frozen Corn, thawed and drained
2 Jalapeños, seeded and chopped
1/2 Red Onion, finely chopped
3/4 cup Cilantro, torn or chopped
Juice of 2 Limes
1/2 teaspoon Salt
1/2 teaspoon Pepper

Combine all ingredients in a bowl and mix. 

For the Chile Lime Vinaigrette:
2 tablespoons Olive Oil
1 tablespoon Rice Vinegar
1/2 tablespoon Red Pepper Flakes
2 teaspoons Honey
Juice from 2 Limes
Pinch of Salt & Pepper, to taste

Combine all ingredients in a jar with a lid and shake or whisk until combined. 

For the Salad:
1/2 Red Pepper, thinly sliced
1/2 Green Pepper, thinly sliced
1 tablespoon Olive Oil
1 Head of Romaine Lettuce, washed, dried, and torn
1/2 cup Black Beans
1/2 cup Corn Salsa (recipe below)
1 ounce Colby Jack Cheese, grated
1 Avocado, sliced
Blue Corn Tortilla Chips, for topping

Add the olive oil to a skillet over medium heat. Add the peppers and a pinch of salt and pepper. Toss to coat and cook for 5-6 minutes, until slightly soft. To assemble the salad, place lettuce in a bowl. Cover with chicken slices, black beans, corn salsa, peppers, cheese, avocado, and tortilla chips. Top with dressing and toss. 

SOURCE: Barely adapted from How Sweet It Is


Baked Burritos with Sour Cream-Poblano Sauce

Baked burrito sour cream poblano sauce

It's no secret that we love Mexican food. We will eat it any chance we get. Lately, we've been stalking our local taco truck and making late night taco runs to Mighty Taco. Not the healthiest of habits, but delicious nonetheless! However, when given the opportunity, I'd rather make Mexican food at home, because then and only then can you control the ingredients that you eat. Very rarely does it take long to throw together tacos, enchiladas, or burritos, and generally the flavor is amazing. Take this dish, for example, which is spectacular, by the way. I've made it several times in the past year, which says a lot because I very rarely ever make a recipe twice (sorry Joel!). Not a single part of the recipe is difficult. Put a pepper on the grill and forget about it for a while until it gets charred. Cook up some meat and vegetables, stir in some beans and cheese, wrap in a tortilla and bake. Simple! And don't even get me started about the sauce. If I could eat it by the spoonful, I'd be happy! Pour the sauce over these crispy baked burritos, and your taste buds will smile!

For Burritos:
1 tablespoon Canola Oil
1 Onion, diced
1 pound Ground Beef (I've also used ground turkey and ground chicken)
3 Garlic Cloves, minced
1 tablespoon Tomato Paste
1 (14 ounce) can Black Beans, drained and rinsed
1/4 cup Water (or broth of your choice)
1/2 teaspoon Cumin
1/2 teaspoon Oregano
1 1/4 teaspoon Chili Powder
1/8 teaspoon Cayenne
1 teaspoon Brown Sugar
1 cup Shredded Cheese (cheddar or monterey jack are great options) 
4-10 Tortillas, depending on size (I've used "fajita" size and made about 6) 
Spray Cooking Oil

Heat a large skillet over medium heat, then add the oil. Add the onions and cook for 3-5 minutes, until they begin to soften. Place the ground beef into the pan and cook, stirring occasionally, until well browned. Drain any excess fat, if necessary/desired. Stir in the garlic and tomato paste, and cook for 30-60 seconds, then add the beans. Add the water, cumin, oregano, chili powder, cayenne, and brown sugar. Reduce the heat and simmer until most of the liquid has been absorbed. To assemble the burritos, place 2-4 tablespoons of cheese at the end of each tortilla, then spoon some of the beef and bean mixture over the top. Fold the left and right sides of the tortilla in, then roll it up. Place the burrito seam-side down on a baking sheet, then sprat the top with cooking oil. Bake at 400 degrees for about 20 minutes, or until the tortillas are golden brown and crispy.

For the Sauce:
2 Poblano Peppers
2 tablespoons Butter
1 Jalapeño Pepper, diced
2 tablespoons Flour 
2/3 cup Chicken Broth (I've also used vegetable broth)
1/2 cup Sour Cream

Blacken the poblano pepper by placing it directly over the gas burner, on the grill, or under the broiler, using tongs to turn the pepper until it is blackened on all sides. Place the peppers in a bowl and cover with plastic wrap until cool enough to handle. Peel the poblanos, remove the stem and seeds, and dice the pepper. Heat a saucepan over medium heat and add the butter. Saute the jalapeño for about a minute, then stir in the flour, cooking for an additional minute. Slowly add the broth, then the diced poblano. Continue to simmer, whisking frequently, until thickened. Add the sour cream and warm through. Season with salt and pepper, to taste, if necessary. 

To serve, spoon the sauce over the baked burritos.

SOURCE: Elly Says Opa


Taco Seasoning

Taco seasoning

We love Mexican food and make our fair share of enchiladas, but we don't make tacos nearly often enough in our house. Growing up, we had tacos relatively often, as it was something that we all liked, but when we made them we always used a packet of taco seasoning to flavor our ground beef. Taco seasoning is not something that has ever crossed my mind to make, even though I've seen it on many blogs that I follow. When I decided to make tacos for dinner last night, I also decided that I was going to try to make my own taco seasoning. It couldn't have been any easier, and I guarantee that you have all of the ingredients you need in your spice cabinet already! Making your own cuts down on salt that you find in pre-mixed packets and it is just as good, if not better than the store bought stuff. 

4 tablespoons Chili Powder
3 tablespoons + 1 teaspoon Paprika
3 tablespoons Ground Cumin
1 tablespoon + 2 teaspoons Onion Powder
1 teaspoon Garlic Powder
1/4 teaspoon Cayenne Pepper

Combine all ingredients together in a bowl and mix well to blend. Store in an airtight container.

To Prepare Taco Meat:
Cook 1 pound of ground meat (we used ground chicken this time). Add 1 cup of water with 2 heaping tablespoons of taco seasoning. Simmer until most of the liquid is completely gone.  

SOURCE: Annie's Eats


Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos

Black bean vocado goat cheese tacos

Oh, hi! Did you miss me? Joel and I took a little vacation to the beautiful coastal New England cities of Portsmouth, New Hampshire and Portland, Maine. Even though we had to drive 9 hours to get there, both were wonderful cities to relax and enjoy some down-time in. We stayed at two pretty awesome hotels while there, and did some touristy things like taking a boat cruise and learning about the colonial history of the city. Of course, as with most vacations, we also ate some amazing food! I quickly learned that there are very few things better than enjoying a fresh lobster roll while sitting on an outdoor patio overlooking the water and drinking a great local beer! However, as delicious as all of the food and beer were, eating out three meals a day for 4 days made us feel a bit pudgy! Now that we are home, we want to make a solid effort to eat at home more often, and to eat a bit lighter. These tacos were the perfect way to transition back into home cooking. They have very few ingredients and take very little time to put together, but they have a big flavor! We paired these tacos with a fresh corn salad (recipe to come) and both found one taco to be more than enough to satisfy our hunger. 

1 tablespoon Coriander Seeds
1/2 tablespoon Cumin Seeds
Pinch Dried Pepper Flakes
1/2 cup Black Beans, with liquids
1 Avocado
1 teaspoon Olive Oil
Juice and Zest from 1/2 Lime
2 teaspoons Honey (I used agave nectar)
1/4 cup Goat Cheese
4 Corn or Flour Tortillas

In a dry skillet over medium-low heat, toast the coriander and cumin seeds for 2-3 minutes, until they are fragrant and beginning to brown. Remove from the heat and grind the seeds and the dried pepper flakes with a mortar and pestle or in a spice grinder. Return the spices to the skillet and add the black beans and liquids. Heat over medium-low heat and let cook until the liquids have cooked out, between 5-10 minutes. Cut the avocado in half and brush with the olive oil. Place the cut side down on a preheated grill and cook until slightly charred. Remove and carefully slice the avocado out of the skin. In a small bowl, whisk together the lime juice and zest along with the honey. To assemble the tacos, place 1/4 cup of the black bean mixture in the center of the tortilla, layer avocado and goat cheese on top. Drizzle the lime-honey mixture over the filling and serve.

SOURCE: Naturally Ella