Tag Archives: tortillas

Carne Guisada

The best way I can describe the delicious dish of Carne Guisada is that it’s like a thick, hearty Mexican beef stew.  As a matter of fact, I believe that the word guisada translates to “stewed meat”.  The variable on this slow-cooked recipe is that some stew with tomatoes, bell peppers, etc while others just use water and spices.  I have to say that every way I’ve had it across the giant state of Texas has been delightful!

This makes for awesome tacos and burritos, great over eggs and chips for breakfast or just ladled into a bowl!  I am so glad that I found out about this Mexican classic, as it’s become one of my top faves!

The Starting Lineup

  • 2 lbs beef stew meat, cubed
  • 4 Tbsp flour
  • 2 Tbsp canola oil
  • 4 cloves garlic, minced
  • 1 white onion, chopped
  • 1 green bell pepper, chopped
  • 3 Roma tomatoes, diced
  • 1/4 cup fresh cilantro, chopped
  • 1 Serrano pepper, chopped (seeded)
  • 1 1/2 cups beef broth
  • 1/2 cup water
  • 1/2 tsp kosher salt & pepper, each
  • 1 Tbsp cumin
  • 1 tsp Mexican oregano
  • 1 tsp chili powder
  • A pinch of chipotle powder (optional for added heat)

As always, begin by prepping all of the vegetables and having everything ready at hand.  


In a large bowl, dredge the cubed meat in the flour. Toss to coat evenly.  Next, in a Dutch oven, heat up the oil to med-high heat.  Add in the dredged, cubed meat a brown on all sides (do not cook through).  Once browned, remove from the Dutch oven and set aside.  *I do this in batches so that the meat doesn’t steam, but seared.


Now that the meat has browned and been set aside, add in the onions and bell pepper and sauté (while picking up the brown bits in the bottom of the pan) for about 4-5 minutes; add in the garlic for that last minute. 

Now you can add the seared meat back into the Dutch oven along with the tomatoes, cilantro, Serrano and spices.  Give a good stir.

Finally pour in the beef broth and water.  Bring to a boil and then reduce heat to low, cover and cook for 2-3+ hours or until the beef is tender and the sauce has reduced into a thick “gravy”.  *Stir occasionally.


Serve alongside warm tortillas, chips, beans, roasted potatoes, sour cream, lime wedges, etc.  Ejoy!!

Chorizo & Sweet Potato Breakfast Tacos (w/ Lime Crema)

I grew up in a city where Breakfast Burritos was the quintessential  breakfast..Now here in Texas, it’s quite similar, but it’s Breakfast TACOS instead that reign supreme.  …I’m also totally ok with that!!

So below is a fantastic version of my own that has spice, sweetness, savoriness, tanginess..need I go on??  Also, if there are leftovers, than simply throw them in an airtight Tupperware and reheat for the next days breakfast..or dinner 😉

*Gluten Free as well.

The Starting Lineup

  • 1-2 links Mexican chorizo sausage, about 8oz
  • 1 large sweet potato, cubed
  • 1/2 tsp chili powder
  • 1/2 tsp cumin, divided
  • 1/4 tsp cayenne pepper 
  • Kosher salt & black pepper
  • 6 large eggs, plus a splash of milk
  • Corn tortillas
  • 2 Tbsp canola or vegetable oil

Garnish

  • 1/2 cup of sour cream w/ the juice of 1 lime
  • Queso Fresco cheese, crumbled
  • Cilantro
  • Salsa (red or green)
  • Jalapeño slices
  • Lime wedges 

Let’s begin!!  In a small bowl, mix together the sour cream, lime juice and a 1/4 tsp of cumin;  cover and refrigerate.

Next up, in a large skillet over medium heat, cook the chorizo until browned (7-8 minutes) and transfer to a paper towel lined dish with a slotted spoon.  Keep that slightly spicy chorizo grease in the pan please!!

 Now you will add the cubed sweet potatoes along with the chili powder, remaining cumin, cayenne powder and a pinch of salt & pepper to the same hot skillet and cook until the edges are crisp and the center is soft.

  

  While the sweet potatoes are doing their thing, whisk the eggs and milk together before pouring them into a buttered non-stick skillet.  Cook, stirring and folding occasionally, over medium heat.  Once the eggs are ALMOST done and set, fold in the cooked chorizo and set aside.

  

    *If you can really multitask, I like to warm my tortillas a bit first before adding all of the goodies 😉

 Finally!!!  On your (warmed) tortillas, fill with the slightly charred sweet potatoes followed by the chorizo & egg mix.  Top each taco with your lime crema, salsa, cilantro, cheese & Jalapeños!!  Enjoy!!!….if it’s Sunday brunch then serve with a cerveza! 😉

Pork Chilé Verde 

Does everyone know that I just adore mexican food by now??  Yes, we eat this Latin culture’s goodies at least thrice weekly.  Salivating now.

What seems like a complicated, difficult and time-consuming dish, actually isn’t.  I prepped this meal in 30 minutes and then was free to walk away for hours.  HOURS my friends…all while my house took on the most heavenly aroma…

The Starting Lineup

  • 3-4 lb pork butt/shoulder
  • 1 1/2 lbs tomatillos 
  • 2 onions, chopped
  • 2 poblano peppers
  • 2 jalapeño peppers
  • 1/2 cup cilantro
  • 8 cloves garlic (divided 5/3)
  • 2 cups chicken stock
  • 2 Tbsp mexican oregano
  • 2 Tbsp cumin (divided 1/1)
  • Salt & Pepper
  • EVOO   

Alright, let’s rinse and prep those veggies!  Mince the garlic cloves, chop the onions….rinse and pat dry the hot peppers and husk and rinse the tomatillos (these are actually kind of ‘sticky’, just an fyi ;)) 

 Set your oven to broil and line a baking sheet with foil.  Cut each husked tomatillo in half horizontally.  Lay these cut-side DOWN onto the sheet, along with the poblanos, jalapeños and 5 of the garlic cloves (leave the skin ON the garlic here).  

 

^^^Watch closely while broiling.  Turn the peppers as needed, let ‘blister’ all over (the peppers are often done before the tomatillos).  Also, if needed, turn your sheet pan 180 degrees occasionally during the broiling period.^^^

When peppers are good and done, place in a paper lunch sack and close.  Allows to steam in bag for 10 minutes, while tomatillos finish broiling.

Onto the blender!  Add in the roasted tomatillos (skin and all), cilantro, roasted garlic (squeeze out of the papery skin), the roasted and steamed peppers (waxy skin removed), 1 tsp cumin and 1 tsp salt.  Blend!! 

  

Your verde sauce is now complete!  Easy right??!  We’ll keep this in the blender and set aside.

Ok, pork prepping time.  Chop up the two onions and mince the remaining 3 cloves garlic. 

 

With a sharp knife, carefully cut the pork into rough 1″x1″ cubes.  Season liberally with kosher salt & pepper and a bit of cumin.

Heat a large heavy bottomed pot with 2 Tbsp’s of EVOO to med-high heat.  Once hot, add in the pork (about 1/4 at a time, do not overcrowd).  Sear the pieces on each side for 1 minute and set aside. 

 Once the pork is finished searing, add the onion to that same pot.  As it starts “sweating” and releasing its juices, scrape up to those delicious brown bits from the bottom of your pan. *please use the proper utensils to not scratch your cookware.  Toss the seared pork back into the onion filled pot along with the minced garlic. 

 
Ok, we’re almost ready to walk away for a few hours…just a couple more steps!

Pour in the verde sauce you made just minutes ago…looking and smelling good, isn’t it?? 

 

Next, add in the 2 cups of chicken stock and the mexican oregano.  Stir.  

   Bring to a boil, reduce to a simmer and cover.  Let the Pork Chilé Verde simmer on low for at least 3 hours…the longer the better really!!

I like to serve ours with a dollop of sour cream, garnish of fresh cilantro and warm tortillas..enjoy!! 

 

Baked Taco Bowls

Thinking outside the box of your normal burrito and not wanting to go to a restaurant for a taco salad….I thought I should try making the crunchy taco bowl myself.  I also didn’t want to mess with a fryer.  I was feeling lazy I guess. This is an easy baked version that will still give you that deep filled, stand up crunchy bowl!

The Starting Linep

  • Flour tortillas, burrito size
  • Canola oil or spray
  • Cumin & chili powder (optional)

Preheat your oven to 400 degrees.  Place mason jars (EVERYONE has mason jars these days) upside down on a baking sheet. *you can also use an oven proof mug, small bowl or even a large crumpled ball of foil. Next, I like to put my tortillas in a warmer in the microwave for 30-60 seconds to make them more pliable. Lightly coat each side of the tortilla in a bit of canola oil.  If you have the spray, you can do that to each side instead.  Drape the tortillas over your jars. *Here is where I’ll go ahead and sprinkle on some chili powder and cumin to the outside of the tortillas.  It will stick to the oil and give the shell a nice color and flavor! Bake the tortillas for 8-10 minutes in the preheated oven.  Watch closely as not to burn, a few charred edges are good and ‘rustic’ in my eyes ;). You may have to turn the baking sheet for an even color on all of them. Allow to cool for a few minutes and then pull off the jars and fill!!  They hold up great!image *If you have a while till your filling is ready, pop back in your turned OFF oven to keep warm.

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