Warm, earthy adobo sauce tossed with shrimp and served in a blistered corn tortilla with cilantro, onion and cotija cheese Amazing things can become of those bags of dried peppers. You’ve passed by them in the Mexican section at the grocery, they may have seemed intimidating with so many different kinds. They are screaming out for you to make Shrimp Adobo Tacos. While this recipe may seem to have a laundry list of ingredients, it really comes together quickly once you have the ingredients ready. The adobo sauce is the bulk of the time in this recipe, but the depth of flavors it adds to the shrimp is TOTALLY worth…
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Crispy Flour Tacos stuffed with cumin spiced black beans, fresh lettuce, radish, avocado and topped with lime crema and pico de gallo. When you crave restaurant style Mexican food….but you’re stuck at home. These Crispy Flour Tacos are for YOU! And I know this because my son took one bite and said “Mom, this is JUST LIKE the Mexican restaurant – Can we have this all the time?” We have a family tradition of every payday Friday, treating our family to dinner at the local Mexican restaurant. We really LOVE Mexican food. Over the years, I’ve learned to create my own Mexican inspired creations at home…you know, for those Fridays…
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Creamy, comforting Frijoles Charros with chorizo and bacon, topped with crispy tortilla strips and crumbled cotija cheese. You know the bean dip that you get at the local Mexican restaurant? Well, if you are anything like my family you devour it within minutes..and ask for more! These Frijoles Charros a.k.a. cowboy beans are reminiscent of those beans only made into a flavorful, filling soup. Perfect for these cold winter nights. Creamy pinto beans are cooked with bacon and chorizo to get that smokey, spicy flavor and a mirapoix of celery, carrot and onion add a richness. Topped with crumbed cotija and crispy fried tortilla strips, you’ve got a family friendly…
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Tender pork gets crisped up and served in a charred flour tortilla along side fresh corn and onion sauté with roasted tomatillo salsa. Like to meal prep on the weekends? This recipe can be made ahead of and finished in a cast iron pan adding that street taco crispiness. If you’re like me, you never get tired of tacos! In fact, I love creating new taco recipes using seasonal ingredients. This time it’s corn. Corn adds that nice crisp sweetness that pairs perfectly with charred meat. I’m using a small one pound pork shoulder roast that I had in the freezer. I like to get a big pork shoulder roast…
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Get these Rolled Tacos in Poblano Sauce on the table and in your mouth with quickness. 30 minutes to the cheesiest inside, crunchiest outside soaking up all that poblano sauce, taco goodness. Crispy, Meat & Cheese Filled Tacos I don’t know about you, but the quicker I can get tacos in my mouth the better and rolled tacos make it that much easier. I live for Taco Tuesday. Its got all my favorite flavors and textures. Crunchy, cheesy combined with the freshest garnishes. I really love the depth you can get from simply roasting poblano peppers, onions and jalapeno. It’s the easiest thing to do. Really! Grab that sheet pan,…
