Here it is! National Taco Day! So lets make some ratatouille! Just kidding, tacos it is. This is how we make the gringo version of authentic Mexican tacos. You can do this anytime as it’s an easy anytime meal that’s filling and fun. The kids and choose their toppings and… You know tacos!
We will need:
- Chicken breast Boneless skinless
- Queso Fresco
- Assorted seasonings or a taco packet
- Mexican Crema or Sour Cream
- Lemon juice 2 tablespoons
If you want you can add onions, radish slices, lettuce or cabbage shreds, olives, whatever you want.
First we cut the chicken into chunks and boil in water until cooked through. drain the water and shred the chicken up with a fork (or you can be lazy like me and use a food processor)
Next, we need hot fat I heat up some bacon grease and oil in a pot or large skillet and add the shredded chicken. Now you can add your seasoning packet or mixed spices. I added about a tablespoon each granulated garlic, onion powder, black pepper, salt and oregano. Then I added about a teaspoon each of cayenne pepper and white pepper. When I was happy with the seasoning I added 2 tablespoons of chopped Cilantro, 1/4c water and 2 tablespoons of lemon juice. All of the spices are up to you and what your family likes.
Cook the chicken until is develops some color but don’t burn or dry it out. after about 7 minutes it should have some nice golden bits. while that’s cooking, crumble your queso and chop the rest of your cilantro and slice the limes into chunks
When your chicken is done, warm some tortillas and build your tacos.
EASY – ENJOY!
- ¼ cup unsalted butter
- 1 cup wheat flour
- 1 cup low-fat 1% milk
- 6 jumbo eggs
- Dash salt
- Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish.
- In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish.
- Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.
Optional: top with berries, fruit, sausage, syrup, whipped topping or anything you like.
Yields: 6 servings – Each serving has: 18.4g Carbs, 14.5g Fat, 11.5g Protein, 250.8 Calories
Hard-Crack Stage refers to a specific temperature range when cooking sugar syrups. Hard-Crack Stage occurs at 300-310 degrees. This stage can be determined by dropping a spoonful of hot syrup into a bowl of very cold water. Remove the candy from the water and attempt to bend it. If hard-crack stage has been reached, the syrup will form brittle threads in the water, and will crack if you try to mold it.
- 1 Cup Sugar
- 1/4 Cup Water
- 1 TBSP Light Corn Syrup
- 1/2 Cup Butter
- 1/2 Cup chopped Almonds
- 1/2 pound your favorite bar chocolate (Hershey’s is mostly used) melted in microwave or double boiler.
put first 5 ingredients into sauce pan or skillet and cook to a hard crack stage . Pour hot mixture into a lightly greased or non stick pan. (cookie sheet or similar) Spread melted chocolate over candy while both are still hot. Allow to cool and then break into pieces.
Atomic Buffalo Peppers also called ABT’s or Atomic Buffalo Tu*ds (Great Eats, bad name)
- 12 – Large Jalapeños
- 12 – pieces thick sliced pepper bacon (don’t skimp it will burn)
- 1 – 8 oz. package cream cheese (softened)
- 2 – hot dog sized chorizo’s (cut skin off)
- Light grill (I like charcoal but gas is fine or even under a broiler)
- Brown chorizo in a small skillet and drain on paper towel
- While the chorizo is browning, take a small paring knife, cut stem and core the peppers.
- mix chorizo and cream cheese and fill the peppers using a spoon.
- Wrap each pepper with bacon and tuck over the open end (secure with a toothpick if needed)
- Grill for 7-10 minutes over indirect heat. move over direct heat and crisp up the bacon, moving and turning often. DON’T burn the bacon or furry dweebles will haunt you for the rest of your short life!
- Cool and enjoy with a Mango Margarita or a nice craft beer.
Here is my Potato Soup recipe. It’s so full of flavor you won’t believe how simple it really is. So break out your stock pot and lets enjoy
What you need:
- 1 pint of heavy cream or half & half
- 3 Tbsp. Corn Starch
- 5 pounds of potatoes
- 2 large onions
- 2 Tbsp. butter or olive oil
- Chicken stock to cover potatoes (chicken bouillon cubes or base works too)
- Salt, Pepper
- Celery salt or celery seed ground up
- 1 Tbsp. Dried Parsley
Dice onions and put in stock pot on medium heat. Coat with butter or olive oil and a pinch of salt, let then slowly cook for about 10-15 minutes, stirring occasionally.
Peel and cube potatoes into 1/2 – 3/4 inch cubes and allow to soak in cold water while onions are caramelizing.
After onions are a light golden, add the potatoes and dried parsley and cover with chicken stock about an inch above the potatoes. I sometimes use just water and add 1 chicken bouillon cube per cup of water.
Boil the potatoes gently until tender, about 15 minutes and then mash a few to help thicken the soup.
Whisk together Heavy cream and corn starch and then pour into boiling soup. Stir for a minute to thicken.
add Salt, Pepper and Celery to taste. And then Serve.
The secret to it’s great taste is boiling the potatoes in Chicken Stock. I do this when I make Mashed Potatoes also.