This recipe is amazing!! You can serve in tortillas instead of the rice. I served with avocado slices.
1/4 cup lime juice
1/4 cup cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
4 lbs boneless beef chuck roast
3 bay leave
3 cups water
2 cups uncooked jasmine rice, rinsed and drained
3 tablespoons butter
1-1/2 teaspoons salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice
3 scallions, sliced thin
Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine.
Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours.
Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice.
Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.
This is a fun alternative to taco night and comes together super quick.
1 lb ground beef
1 onion, chipped
1 can black beans, einsed
1 4oz can chopped green chilies
1/2 tsp garlic powder
1 tsp cumjn
1 tsp chili powder
1 21/4 oz can sliced black ilives
1 c shredded Mexi cheese blend
1 large tomato chopped
In a large skillet over medium heat cook onions and beef until almost brown, stir in spices, peppers and beans and cook until heated through. Remove from heat, add cheese, tomatoes, olives and a dollop of sour cream.
These take about 40 minutes so it’s great for a weeknight meal! Be sure to buy the precooked cornmeal for this recipe.
1 c masarepa
1 c warm water
1/4 tsp salt
1 poblano, diced
1 onion, diced
1 jalapeno, diced
1 clove garlic, minced
1 15 oz can black beans, rinsed
1 c fire roasted tomatoes with chilies
1/4 c cilantro, minced
2 limes, quartered
1/4 c cotija, crumbled
Masarepa, water and salt and mix till smooth.
Heat 1 tbsp oil in a large saucepan over medium-high heat. Add poblano , jalapeño and onion; cook, stirring occasionally, until softened, 3 to 5 minutes. Stir in garlic, cumin and the remaining 1/4 teaspoon salt; cook, stirring, until fragrant, about 30 seconds. Stir in beans and tomatoes. Bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, 15 to 20 minutes.
Meanwhile, divide the dough into 4 balls and press into disks 4 inches wide and 1/2 inch thick. Heat 1 1/2 tbsp oil in a large skillet over medium-high heat. Add 2 of the arepas and cook, turning once, until golden brown, 7 to 8 minutes total. Repeat with the remaining 1 1/2 tbsp oil and dough.
These are heavenly! Spicy chorizo, sweet butternut squash and salty cotija cheese! I added some avocado and black olives, which I’m not sure they needed. Did I mention this is a one pot meal! Taco Tuesday and quick cleanup, you are welcome! You can add cilantro, Mexican crema, salsa, whatever you need to make it your own.
1 lb chorizo sausage, case removed
1/2 c thinly sliced onion
1 lb butternut squash, medium dice
1 tsp garlic powder
1 tsp cumin
Salt and pepper
8 corn tortillas
1/4 c cotija, crumbled
Heat a 12 skillet over medium heat. Add the chorizo and cook until starting to brown, add onion, squash, and spices, cook covered over medium low heat for about 20 minutes, stirring frequently.
Heat your tortillas in a pan or wrapped in a damp towel in the microwave for a minute.
When squash is soft and brown in places, removed pan from heat.
Scoop chorizo mixture into tortillas and top with cheese.
This vegetarian tacos are the bomb! Mostly hands off time makes them even better.
1 pack taco seasoning
6 tbsp lime juice, divided
1 tbsp olive oil
1 can chickpeas, rinsed and drained
1 lb butternut squash, diced chickpea size
1 c chopped cabbage, sliced thin
1 avocado, sliced thin
Mexican creama or sour cream
Preheat oven to 400.
In a large bowl combine 3 tbsp lime juice, taco seasoning, 1 tbsp olive oil and whisk. Stir in chickpeas and squash and toss to coat. Spread on a baking sheet and cook for 30 – 40 minutes until squash is tender and chickpeas are crunchy.
Toss cabbage with remaining lime juice.
Steam taco shells to soften for 10 min.
To assemble: place tortilla on plate, top with cabbage, avocado, roasted chickpeas and squash and drizzle with crema.
What?!? Yes! Philly Cheesesteak in a taco. You are welcome!
1 lb thinly sliced beef
2 tbsp Worcestershire sauce
Salt and pepper
8 oz sliced crimini mushrooms
1 onion sliced thin
2 bell peppers sliced thin
8 slices provolone
12 crunchy taco shells
Heat a large non-stick skillet over medium high heat, add meat and toss with Worcestershire sauce, then season with salt and pepper. Cook until 1/2 cooked. Add mushrooms, peppers and onions and cook until all are soft and meat is cooked through.
These tacos are the perfect weeknight dinner! They literally take less than 30 minutes.
1 lb peeled with tails removed, shrimp
8 tortillas made with coconut flour, or 8 large romaine lettuce leaves
1/ 4 cup avocado oil mayonnaise
Handful leaves of cilantro stripped from stems
1 tsp of both cumin
1 tsp paprika
1/ 2 tsp of both garlic
1/2 tsp onion powder
1 tbsp extra virgin olive oil or melted coconut oil
2-3 cups shredded romaine
Pepper and salt to taste
To make sauce: Add the mayonnaise, finely chopped cilantro leaves, as well as the juice of only one lime to a food processor and pulse till smooth.
Heat a non-stick pan on stove on medium-high. Add extra virgin olive oil or coconut oil to the pan. Once the oil is hot, add shrimps to the pan. Evenly sprinkle the cumin, paprika, garlic and onion powders over the shrimp. Add black pepper and salt to your taste. Toss the shrimp in the pan or use a spatula to mix and flip, evenly coating each shrimp with spices. Continue to cook for another 6-8 minutes flipping occasionally so the shrimps don’t burn.
Pile shrimps, pieces of avocado and lettuce on tortillas or romaine lettuce leaves. Drizzle with cilantro lime sauce.
Taco Tuesday! If meats your jam use regular chorizo – ya want the Mexican kind not the Spanish kind for this taco!
10 oz soyrizo
1 can pinto beans, rinsed
1 onion, sliced thin
1 pack TJs taco seasoning
1 c water
10 oz cabbage, shredded
2 carrots, shredded
Green onions, sliced thin
In a 12 skillet, heat 1 tbsp oil, add onions and cook over medium heat, till soft. Add soyrizo and break up with a spoon, cook until browned. Add beans, seasoning and water and cook until water is absorbed.
Toss cabbage, carrots, lime juice and oil together.