Showing posts with label tacos. Show all posts
Showing posts with label tacos. Show all posts
Monday, May 25, 2015
Easy Lean Shredded Pork Tacos
Shredded pork tacos often involve cooking a fatty, large pork shoulder or butt roast, which can be intimidating and difficult to maneuver. For an easy and lean version, try using a lean pork tenderloin. Seasoned with a packet of your favorite taco seasoning and cooked in your slow cooker yields flavorful and beautiful tacos with little effort. I also used low carb tortillas making this even healthier.
Easy Lean Shredded Pork Tacos
Serves 3-4, 2 tacos per person
Special Equipment: Slow Cooker
Prep Time: 10 minutes, Cook Time: 3 1/2 hours on low
1 pound lean pork tenderloin
2 Tablespoons extra-virgin olive oil
1 packet taco seasoning mix, divided
1/2 cup chicken broth
8 low carb tortillas, regular size (I used La Tortilla Factory Smart & Delicious Original Tortillas)
Optional garnishes: chopped cilantro, chopped onion, shredded cheddar cheese, sour cream/Greek yogurt
Heat a large cast iron or regular skillet on stove over high heat.
Remove pork tenderloin from wrapper and rub with olive oil first, then rub half of taco seasoning packet to coat well and set aside. Reserve remaining half of taco seasoning.
 |
| unwrap pork tenderloin and rub olive oil all over to coat |
 |
| use half of taco seasoning packet and rub all over to coat |
In slow cooker set to low, add chicken broth and remaining half of taco seasoning and stir till well mixed. Set aside.
With tongs, carefully place coated tenderloin in hot skillet, sear for approximately 45 seconds - 1 minute per side.
 |
| carefully place coated tenderloin in hot skillet |
 |
| quickly sear on each side, this is a little too brown |
Using tongs, remove from skillet and place whole seared tenderloin in mixture inside slow cooker set to low and place lid.
Cook for approximately 3 1/2 hours, until tenderloin easily shreds with a fork. Be careful not to leave cooking too much longer since most of the liquid will be absorbed by this time. You may add additional chicken broth if needed to keep moist.
Using two forks, shred pork tenderloin and mix well.
 |
| shred with two forks |
Turn slow cooker to warm until ready to serve.
Warm low carb (or your favorite) tortillas, top with shredded pork and your favorite garnishes like: cilantro, onions, cheese, sour cream. And depending on your mood - pop the top on an ice cold Pacifico beer and enjoy with lots of fresh squeezed lime.
 |
| so yummy |
Saturday, February 14, 2015
The Weekend Gourmets Guest Post at Family Foodie Spice Rubbed Shrimp Tacos with Tropical Salsa
 |
| A taste of the tropics in the comfort of your home: Spice-Rubbed Shrimp Tacos with Tropical Salsa. Sweet and spicy!! |
Spicy roasted shrimp, pineapple-mango salsa, feta, and avocado will have your tastebuds doing a happy dance! I hope youll go say hello to Isabel and check out this fabulous recipe while youre at it. Ill be back here tomorrow with a fabulous burger recipe featuring Texas-raised Nolan Ryan Beef. This ones a PERFECT tie-in to my love of the Houston Texans, so you wont want to miss my Bulls On Parade Fajita Burgers!!
Hometown Foods SundaySupper Featuring Alamo City Breakfast Tacos
Breakfast tacos can range from simple to fancy. For todays recipe, I opted to share a taco recipe on the fancier end of the scale. My Alamo City Breakfast Tacos feature refried beans, eggs scrambled with tart and spicy Mexican chorizo, fried potatoes, bacon, and cheese. They make a great on-the-go breakfast or lazy weekend brunch. One of these hearty breakfast tacos is perfect for me -- but Michael can easily eat two or three. The best part about breakfast tacos -- other than how great they taste -- is that theyre very easy to customize. Simply add or subtract ingredients to make your ideal version of the perfect breakfast taco!
Alamo City Breakfast Tacos
adapted from multiple San Antonio taquerias
Ingredients (for 8 tacos):
- 8 flour tortillas
- 8 ounces refried beans (you can used canned or takeout)
- 6 large eggs
- 1/4 cup milk
- 6 ounces bulk Mexican chorizo
- 4 slices bacon, cut in half horizontally
- 1 large russet potato that has been cooked, peeled, and chopped into bite-size pieces
- 1 cup shredded colby-jack cheese
- Salt & pepper to taste
- 1 cup salsa
Directions:
Step 1: Cook the bacon in a non-stick skillet over med-high heat until brown. Drain the bacon on paper towels and set aside. Remove all but 2 tbs. of the bacon drippings from the pan. Add the diced cooked potato to the bacon drippings in the pan. Cook for 5 minutes, stirring occasionally, until the potatoes are lightly fried. Remove the potatoes from the pan and set aside until youre ready to assemble the tacos.
Step 2: Add the chorizo to the same non-stick pan over medium heat. Cook the Mexican chorizo for about 7 minutes, until it is crumbly and cooked through. Combine the eggs, milk, and salt & pepper in a large measuring cup. Whisk to combine and pour over the cooked chorizo in the pan. Scramble the eggs with the chorizo until combined and cooked through.
Step 3: To assemble each breakfast taco, spread a bit of the refried beans down the middle of a warm flour tortilla. Top with 1/8 of the chorizo and eggs. Top with 1/8 of the potatoes and a strip of bacon. Finally, top with shredded cheese and a drizzle of your favorite salsa.
Step 4: Fold the breakfast tacos over and serve 1-2 per person. I like to serve extra salsa and sliced avocado on the side for those who want to take them truly over the top! These tacos are certainly a complete breakfast as is, but a fresh fruit salad makes a nice accompaniment.
These breakfast tacos are hearty and very filling thanks to a double shot of pork from the bacon and chorizo! Theyre also packed with enough protein and carbs to keep your hunger at bay for hours. I hope you give my Alamo City Breakfast Tacos a try, and have fun customizing them to your tastebuds! Breakfast tacos are very easy to make, and they also freeze well. Simply stuff them and freeze them in pairs in a freezer bag. When ready to serve, set them out to thaw on the counter overnight and microwave them for about 1 minute the next morning.
Be sure to click the links below to check out all of the hometown favorite dishes that the rest of the #SundaySupper crew is sharing today. Theres everything from breakfasts to desserts...and even a few iconic cocktails. I cant wait to learn more about all of these regional specialties...after I heat up a couple of breakfast tacos!
Breakfast- Alamo City Breakfast Tacos by The Weekend Gourmet
- Gluten Free Cinnamon Raisin Bagels by Cupcakes & Kale Chips
- Mickey Mouse Waffles by Wallflour Girl
- New York Style Bagels by The Girl In The Little Red Kitchen
- Peanut Butter and Fluff French Toast by Momma’s Meals
- Candied Kumquat Peels, Kumquat Syrup, and Kumquat-Ade by Recipe for Perfection
- Wine Pairing Recommendations for Hometown Food by ENOFYLZ Wine Blog
- Baked Buffalo Chicken Wings by Peanut Butter and Peppers
- Cuban Sandwich Crostini by Casa de Crews
- Cuban Sandwich Dip by Family Foodie
- South Jersey Boardwalk Popcorn by Take A Bite Out of Boca
- Chicken and Dumplings by Food Lust People Love
- Crockpot Cincinnati Chili by Palatable Pastime
- Fried Rice Vermicelli with Vegetable Fritters by Brunch with Joy
- Honey Cola Baked Ham by Magnolia Days
- Hot Brown Ham Sliders by A Kitchen Hoors Adventures
- Joes Special by Nosh My Way
- Lentil, Cauliflower and Sweet Potato Curry by Mess Makes Food
- New England Beans and Cod by Cooking Chat
- Oven Toasted Ravioli by Curious Cuisiniere
- Philadelphia Tomato Pie by The Redhead Baker
- Pierogies by Hezzi Ds Books and Cooks
- Portobello "Philly Cheese Steak" by PancakeWarriors
- Pozole Rojo by Simply Healthy Family
- Revved-up Poutine by Janes Adventures in Dinner
- Rice with Pork and Pineapple by Basic N Delicious
- San Francisco Cioppino by Eat, Drink and be Tracy
- Seattle-Style Dungeness Crab Roll by Bobbis Kozy Kitchen
- Tex-Mex Cheese Enchiladas with Chile con Carne by The Texan New Yorker
- The Pittsburgh Devonshire Sandwich by Seduction in the Kitchen
- Upper Peninsula Pasties by Recipes Food and Cooking
- Victory Pig Sicilian Style Pizza by Rants From My Crazy Kitchen
- Xiang La Tu Zi // Hot & Spicy Rabbit by Curried Canteloupe
- 1905 Salad by Supper for a Steal
- Chicken Rice Pilaf by Crazy Foodie Stunts
- Classic Italian Risotto in Bianco by La Bella Vita Cucina
- Greek Salad with Potato Salad by Ruffles & Truffles
- Korean Steamed Eggs by Hip Foodie Mom
- Smoke House Cheesy Garlic Bread by Peaceful Cooking
- Apple Crisp by Serena Bakes Simply From Scratch
- Buckeye Cupcakes by Desserts Required
- Carob Bumpy Cake by Pies and Plots
- Chocolate Earthquake Cake by That Skinny Chick Can Bake
- Chocolate Pocky Cake by NinjaBaker
- Grandma Sweeneys Chocolate Cream Pie by Lifestyle Food Artistry
- Lemon Buttermilk Bundt Cake by Alidas Kitchen
- Memories of Mom; Michigan Apple Cake by A Day in the Life on the Farm
- Mile High Strawberry Pie by Cindys Recipes and Writings
- Pear Parkin by Happy Baking Days
- Vegan Timbits by Killer Bunnies, Inc
- Vernors Cake by Country Girl in the Village
Join the #SundaySupper conversation on Twitter today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET/6:00 pm CST. Follow the #SundaySupper hashtag, and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, be sure to visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.Saturday, February 7, 2015
Steak Soft Tacos with Corn Avocado Salsa Featuring Lauras Lean Beef
The steak is cut into thin strips and seasoned with lime juice and a Mexican spice blend, then quick cooked in a skillet. The meat is spooned into warm corn tortillas and topped with caramelized onions, shredded low-fat cheese and a zippy homemade salsa featuring corn and avocado. This recipe makes six filling soft tacos, which is enough for 3-4 people.
Steak Soft Tacos with Corn-Avocado Salsa
a Weekend Gourmet Original
Ingredients:
- 6 flour tortillas
- 1 yellow onion
- 1 lb. Lauras Lean Beef sirloin steak
- 2 tbs. Mexican seasoning [I used McCormick Gourmet Strip Steak Fajita seasoning]
- 4 tbs. olive oil
- 1/2 a lime
- 1 cup 2% shredded cheddar cheese
- For the salsa:
- 1 cup corn kernels
- 1 Roma tomato, seeded and diced
- 2 green onions, thinly sliced
- 1/2 avocado, peeled and diced
- Juice of half a lime
- Cilantro to taste
- Salt & pepper to taste
Directions:
Step 1: Slice the sirloin into thin strips and place in a bowl. Add 1 tbs. olive oil, the juice of half a lime, the Mexican seasoning and salt & pepper to taste. Stir to combine and let the beef marinate while you prep the salsa. To make the salsa, combine salsa ingredients in a small bowl and set aside in the fridge to let the flavors mingle while you prep the rest of the taco ingredients.
Step 1: Slice the sirloin into thin strips and place in a bowl. Add 1 tbs. olive oil, the juice of half a lime, the Mexican seasoning and salt & pepper to taste. Stir to combine and let the beef marinate while you prep the salsa. To make the salsa, combine salsa ingredients in a small bowl and set aside in the fridge to let the flavors mingle while you prep the rest of the taco ingredients.
Step 2: Add 1 tbs. olive oil to non-stick skillet over med-high heat. Cut the onion in half, then into thin strips. Cook until caramelized, about 10 minutes. While the onions cook, add the remaining olive oil to a second non-stick skillet over med-high. When the pan is hot, add the marinated steak strips and cook until they are browned and cooked med-rare. This took about 5-7 minutes for me.
Step 3: Just before assembling the tacos, wrap the flour tortillas in 2-3 layers of paper towels, and wet slightly with water. Heat in the microwave for 45 seconds, until they are steamed and soft. To assemble the tacos: add the steak, caramelized onions, cheese and avocado-corn salsa to the tortillas and fold over. Thats it...this is a filling all-in-one meal!
If you think lean beef means tough and flavorless, think again.These tacos are so good! The steak was spicy, juicy and tender. The onions were slightly sweet, and the corn-avocado salsa had a nice kick from the lime juice and cilantro. Feel free to add chopped jalapeno to the salsa if you want it to be more fiery. From start to finish, these tacos took just over 30 minutes to prepare. That makes them a great weeknight dinner these busy Fall evenings. As a bonus, any leftover salsa makes a fabulous partner for scoop tortilla chips later in the evening!
Disclosure: Lauras Lean Beef sent me free item coupons to facilitate developing the recipe for this post. McCormick also provided me with complimentary seasoning packets. I received no further compensation, and all opinions are my own.
Wednesday, February 4, 2015
Weekend Gourmet Flashback Mesquite Chicken Tacos with Creamy Corn Salsa
Hey there, friends! Ive been up to my elbows prepping for my second TV cooking appearance on Great Day SA tomorrow. Between prepping ingredients and trying to figure out the best makeup and clothes to wear, I havent had much time to cook this week. I found out earlier today that Ive been bumped from tomorrows live show...so Ill be taping my segment, which will air later this month. I promise to share the video here as soon as it airs, and Im hoping that I can share a few behind-the-scenes pictures later this week to hold you over until then.
Ill be back on Thursday with this months The Weekend Gourmet Dines Out feature. But, today I want to share one of my very favorite recipes from last summer: Mesquite Chicken Tacos with Creamy Corn Salsa. With Cinco de Mayo coming up this weekend, these yummy tacos would be perfect to serve with margaritas for any parties you might be hosting. The grilled chicken is smoky and juicy, and the corn salsa is definitely not your average topping. Its so good, and it pairs really nicely with the other ingredients in the tacos.
Mesquite Chicken Tacos with Creamy Corn Salsa
from 300 Best Taco Recipes
from 300 Best Taco Recipes
Step 1: Make the creamy corn salsa by combining the following ingredients in a bowl: 1.5 cups thawed frozen corn kernels, 1 finely diced seeded jalapeno, 1/4 cup lowfat sour cream or Greek yogurt, 1/4 cup mayo, 1/2 tsp. cumin, 1/4 cup finely diced purple onion, and salt and pepper to taste. Stir well to combine and refrigerate until youre ready to serve the tacos.
Note: the original recipe called for using red bell pepper, but I subbed in the onion since I cant eat raw bell pepper.
Step 2: Combine the following marinade ingredients in a large bowl: the juice of 3 small limes, 1 tbs. olive oil, 2 tbs. of your favorite mesquite seasoning mix, 2 tbs. honey, and salt and pepper to taste. Whisk well to combine and add 1.5 lb. chicken breast. Toss well to coat and refrigerate for 2-4 hours -- the longer you marinate, the better the flavor will be.
Step 3: Heat a large non-stick skillet or cast-iron grill pan over med-high heat. Add about 1 tbs. olive oil and heat for about five minutes. Brown the chicken well on all sides until cooked through -- about 5 minutes per side. Transfer the chicken to a cutting board. Let it rest for five minutes, then slice into bite-size pieces.
Step 4: Steam 8 corn tortillas using a damp kitchen towel and microwaving for about 1 minute. To assemble each taco, add a bit of sliced chicken to each tortilla. Top with a spoonful of the creamy corn salsa, some chopped romaine lettuce, and monterey jack cheese. I also served some of the tacos with thin slices of avocado, which was a wonderful addition!
To say that we loved these tacos was an understatement...we had them several times during the summer, and I cant wait to make them again this year! The combination of creamy avocado, cheese, and the salsa goes perfectly with the smoky-sweet chicken. The little bit of honey in the marinade really lets the chicken caramelize nicely on the outside as it cooks!
I hope you give these tacos a try...if you prefer flour tortillas to corn, feel free to use them instead. To make this dish a bit more more figure-friendly, you could also serve it sans tortillas on top of some shredded romaine and diced tomatoes for a main dish salad.
Saturday, January 31, 2015
Putting the Sizzle in Summer Zesty Margarita Chicken Tacos with Creamy Chipotle Lime Drizzle
I dont know about you, but pretty much the last thing that I want to do when it’s so hot outside is fire up my oven to cook dinner. For me, that means lots of grilling on the stove using my beloved Le Creuset cast-iron grill pan. I was in the mood for tacos this week, so I pulled out one of my favorite cookbook discoveries of last year: 300 Best Taco Recipes. I had flagged a recipe for margarita-flavored chicken soft tacos to try, so that was my springboard for today’s recipe: Zesty Margarita Chicken Tacos with Creamy Chipotle-Lime Drizzle.
I tweaked the recipe, adding a few extra goodies to the flavorful marinade. I also included a spicy-tangy cream drizzle, caramelized Maui onions, crumbled queso fresca, and tangy tomato. These tacos are flavored with non-alcoholic margarita mix in the marinade, which you can find in the mixer aisle of most grocery stores. Make sure to allow at least two hours for the chicken to marinate in the fridge. It can marinate up to overnight, so you could do that prep the evening before or even the morning of the day you plan to serve these yummy tacos.
Zesty Margarita Chicken Tacos
I tweaked the recipe, adding a few extra goodies to the flavorful marinade. I also included a spicy-tangy cream drizzle, caramelized Maui onions, crumbled queso fresca, and tangy tomato. These tacos are flavored with non-alcoholic margarita mix in the marinade, which you can find in the mixer aisle of most grocery stores. Make sure to allow at least two hours for the chicken to marinate in the fridge. It can marinate up to overnight, so you could do that prep the evening before or even the morning of the day you plan to serve these yummy tacos.
Zesty Margarita Chicken Tacos
with Spicy Chipotle-Lime Drizzle
adapted from 300 Best Taco Recipes
Step 1: Make the marinade by combining the following ingredients in a large bowl: the juice of one navel orange, the juice of one lime, 1/4 cup olive oil, 1/2 cup bottled margarita mix (I used Jose Cuervo brand), 1 tbs. honey, 1 tbs. finely chopped shallot, 1 tsp. salt, 1 tsp. lemon pepper, 1 tsp. dried cilantro, and a generous pinch of red pepper flakes. Whisk to combine and add 1.5 lb. boneless chicken breast. Marinate in the fridge at least 2 hours before grilling.
Step 2: Make the creamy drizzle sauce by combining the following ingredients in a bowl: 1 container nonfat Greek yogurt, 1/2 cup mayo, the juice of one lime, 1-2 tbs. chipotle puree from a can of chipotle peppers, and 1 tsp. dried cilantro. Whisk to combine, and refrigerate until youre ready to assemble the tacos.
Step 3: After the chicken has marinated, add 2 tbs. olive oil to a cast-iron grill pan over med-high heat...or fire up your outdoor grill. When the pan is hot, add the chicken breast and cook thoroughly. Let rest for 5 minutes, then slice into strips. While the chicken grills, slice a sweet Maui onion into rounds and caramelize in a skillet with 1 tbs. olive oil.
Step 4: To assemble the tacos, layer the following ingredients onto warmed flour tortillas: sliced avocado, slices of the grilled chicken, some of the caramelized onions, chopped tomato, queso fresca, and some of the creamy drizzle sauce. Roll up...and eat!
This recipe is a keeper! The chicken cooks up very moist, and the marinade gives it a fantastic citrusy flavor. The other components in the taco work very nicely together and provide a nice color contrast too. That chipotle-lime drizzle is really good, and it adds just enough spicy heat to compliment, without overwhelming, the other ingredients! This amount of meat is enough to make 7-8 tacos, so adjust accordingly...depending on how many hungry people you need to feed.
This recipe is a keeper! The chicken cooks up very moist, and the marinade gives it a fantastic citrusy flavor. The other components in the taco work very nicely together and provide a nice color contrast too. That chipotle-lime drizzle is really good, and it adds just enough spicy heat to compliment, without overwhelming, the other ingredients! This amount of meat is enough to make 7-8 tacos, so adjust accordingly...depending on how many hungry people you need to feed.
Subscribe to:
Posts (Atom)