Tacos De Alamore

 Oh my, these are so good.   My husband prefers flour tortillas, where I love the corn tortillas with it.

TACOS DE ALAMORE

Ingredients:

*1 1/2 pounds sirloin steak

*1/2 pound chorizo 

*1/2 pound bacon (I like to use thick cut)

*1 teaspoon smoked paprika

*1/4-1 teaspoon ancho Chile (depending on how spicy you like it)

*1 teaspoon onion powder 

*1 teaspoon garlic powder

*1/2 teaspoon ground cumin

*1/2 teaspoon salt

*1/2 teaspoon ground black pepper

*1/2 white onions, diced

*1 red bell pepper, diced

*1 yellow pepper, diced

*1 green bell pepper, diced (or poblano pepper)

*3 garlic cloves, minced

*16 ounces queso Oaxaca, mozzarella or Monterey Jack cheese, grated

*corn or flour tortillas

Toppings (optional):

*salsa 

*sour cream 

*guacamole 

*cowboy peppers

*tomatoes

*lettuce

*shredded cheddar cheese

Directions:

~In  small bowl,  whisk 1 teaspoon smoked paprika, 1/4-1 teaspoon Ancho Chile, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/2 teaspoon ground black pepper together.

~Pat dry steak with a paper towel and cut into bite-sized pieces.

~Transfer into a gallon sized bag and pour seasoning mixture over steak.

~Seal bag and shake until steak is completely coated.

~Remove casing from 1/2 pound chorizo.

~Cook in skillet until done, breaking it up as it cooks.  Once done, remove from skillet and set aside.

~Cut 1/2 pound bacon into about 2 inch pieces.

~In a large heavy bottom skillet, cook bacon until crispy, then remove from pan and set aside.

~Remove some of the bacon grease and keep to cook veggies in.

~Cook 1 1/2 pounds steak in a single layer, until just under desired doneness (it will cook more when you return it to the skillet).  Remove from pan and set aside.

~Add 1 chopped red bell pepper, 1 chopped yellow bell pepper, 1 green bell pepper (or poblano pepper), and 1/2 yellow chopped onion and cook until tender (add bacon grease if needed).

~Stir in 3 minced garlic cloves and cook for another minute.

~Add in cooked, bacon, steak, and chorizo and stir until mixed.

~Sprinkle 16 ounces grated Oaxaca, mozzarella or your favorite melting cheese over top of mixture and place lid on pan.  Cook until cheese melts (about 6-10 minutes)

~Heat up corn or flour tortillas and fill with mixture.

~Top with toppings of your choice or nothing at all (both ways are delicious).

Biria Tacos

 This is not hard to make, but it takes a few hours, to cook them until they are fork tender.   This recipe is often made with goat meat or mutton.  I don't eat either, so beef it is.  I make Biria Taco Casserole with the leftovers.  

BIRIA TACOS

(serves 8)

Marinade Ingredients:

*1/8 cup kosher salt

*1 teaspoon ground black pepper

*1 teaspoon garlic powder

*1 teaspoon onion powder

*1 12 pounds beef short ribs (optional) (bone in or no bones, whatever you prefer)

*2 1/2  pounds chuck roast (add another 1 1/2 pounds if not using short ribs)

*1/4 cup vegetable oil (to use when frying meat)

Consommé Ingredients:

*1 large yellow onion, roughly chopped

*1 medium carrot, roughly chopped

*8 cloves garlic, roughly chopped

*1/4 cup apple cider vinegar

*3 medium roma tomatoes, halved

*4 cups beef stock

*4 cups hot water

*16 dried guajillo chilies, stemmed and seeds removed

*7 morita chilies, stemmed and seeds removed

*2 ancho chilies, stemmed and seeds removed

*2 teaspoons ground cumin

*1 teaspoon ground black pepper

*1/4 teaspoon ground cloves

*2 teaspoons mexican oregano

*1 small cinnamon stick

*4 bays leafs

Topping Ingredients

*12 corn tortillas (can use flour if you prefer)

*2 cups Monetary Jack Cheese (omit for dairy free)

*1/2 white onion, chopped small

*fresh cilantro, chopped

*2 limes, sliced (optional)

Marinated Directions:

~Cut up 1 1/2 pounds short ribs & 2 1/2 pounds chuck roast (I use steak often) into stew size pieces.

~In a small bowl, mix 1/8 cup salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder until well mixed.

~Sprinkle seasonings evenly over all sides of meat.

~Place into a bowl or on a cookie sheet, cover and refrigerate for at least 1 hour (I do this in the morning or the night before).

Consommé Directions:

~Remove stems and seeds from 16  guajillo chilies, 7 Morita chilies, and 2 ancho chilies.

~In a medium saucepan, cover the chilies with 4 cups beef stock and 4 cups hot water (add more liquid if chilies aren't completely covered.

~Bring to a boil.

~Remove from heat.

~Add 3 Roma tomatoes and  cover with lid and allow to sit for about 15 minutes, or util chiles are soft.

~Add 1 medium chopped carrot, 1 large chopped white onion, and 8 chopped garlic cloves into a blender.

~Blend until fairly small.

~Remove chilies from liquid (keep liquid) and place into a blender.

~Remove tomatoes and remove core and skin.

~Add tomatoes to blender.

~Add 2 teaspoons cumin, 1 teaspoon ground black pepper, 1/4 teaspoon ground cloves, and 2 teaspoons Mexican oregano.

~Add 1/2 cup liquid from chilies and 1/4 cup apple cider vinegar.

~Blend until smooth (it will be thick)

~Set aside.

Taco Directions:

~Preheat oven to 350 degrees.

~Heat up 1/4 cup vegetable oil in a dutch oven (or oven proof pot).

~Place chuck roast and short ribs into hot pan and brown all sides (do this in batches, don't over crown the pan).

~Remove meat and set aside.

~Pour about 1 cup of liquid from chili's into hot dutch oven.

~Using a wooden spoon scrapes the bottom the the pan until all the bits and pieces come lose.

~Add meat back into pan.

~Pour Consume Sauce over meat.

~Add 4 bay leafs and 1 small cinnamon stick.

~Add about 1 cup of liquid from chilies and stir until mixed.

~Bring mixture to a boil.

~Turn off burner and cover dutch oven.

~Place in preheated oven for 4 hours or until meat is fork tender (you made need to add a little liquid half way through, but I don't normally have to).

Putting Together The Tacos:

~Chop 1/2 white onion, small

~Chop fresh cilantro 

~Slice 2 limes into small wedges.

~Skim the bright red oil from the top of the Birria and set aside. 

~Remove all he meat from the pot and place into a cooking pan or large dish.

~Using forks, shred the meat.

~Remove cinnamon stick and bay leafs from consommé. 

~Heat a large skillet (I use cast iron), over medium heat.

~Drizzle a little vegetable oil in hot pan.

~Dip corn tortilla into consommé, coating both sides (or dip in the red oil that you sat aside).

~Place into hot pan and cook about 1-2 minutes or util pliable.

~On one half add some cheese (about 2-3 tablespoons).

~Add about 1/4 cup chopped meat.

~Fold over onto itself.

~Cook until tortilla is a golden brown a crispy (about 3-4 minutes per side).

~Remover from heat, open taco slightly, and add chopped onion, and cilantro, and close back up.

~Repeat until done.

~Add some consommé into small custard bowls.

~Add a small amount of chopped cilantro and chopped white onions to consommé (optional).

~Plate tacos along with a wedge of lime.

~Squeeze lime juice on taco if desired.

~Dip taco into consommé as you eat it.

Chorizo Cheesy Tacos

 Oh my is this good.    I personally think it's fine for dinner, even though it's supposed to be an appetizer.   It's really good as a dip with fresh corn chips.  

CHORIZO CHEEZY TACOS

Ingredients:

*1 tablespoon lard (or vegetable oil)

*1/2 medium yellow onion, chopped

*1 jalapeño pepper, seeds removed (unless you want the extra heat) and chopped small

*1 1/2 pounds  chorizo 

*1 roma tomato

*2 chili poblanos,  roasted 

*Oaxaca cheese (if you can't find that use mozzarella cheese)

*8 small flor or corn tortillas (or chips for dipping)

Directions:

~Preheat oven to 400 degrees.

~Heat up a large heavy oven proof skillet (I use my cast iron pan).

~Put lard in and allow it to melt.

~Add in onion and jalapeño pepper, and cook for 2-3 minutes, stirring often.

~Add in chorizo,  chop meat as it cooks.  Cook for about 7-8 minutes.

~Stir in  chili poblanos and tomato, cook for 2 more minutes.

~Remove from heat.

~Remove half of the mixture and place it into a bowl.

~Spread remaining half evenly over bottom of the pan.

~Add cheese evenly over top of chorizo.

~Even sprinkle the rest of the chorizo over the cheese.

~Bake in preheated oven for 5-7 minutes, or until cheese is melted, bubbly, and golden brown.

~Remove from oven and fill tortillas and enjoy or dip corn chips into it.

Carnitas Tacos

 So tender and good.   I like to just put white onions and cilantro on mine, but any taco topping you like would be awesome on it.

CARNITAS TACOS

(serves 8)

Ingredients:

*3-4 pound boneless pork butt

*1 tablespoon kosher salt

*2 teaspoons ground black pepper 

*3 teaspoons  chili powder

*1 teaspoon onion powder

*1 teaspoon garlic powder

*1 1/2 teaspoon cumin

*1 teaspoon paprika

*1/2 cup freshly squeezed orange juice (about 4 oranges)

*1/4 cup freshly squeezed lime juice (about 4 limes)

*2-3 bay leafs

*1/2 cup water

*2 teaspoons corn starch

*1/8 cup water

*8 small flour tortillas or 8-16 corn tortillas (16 if you are using two per carnitas)

*white onion, chopped (optional)

*fresh cilantro (optional)

*fresh squeezed lime juice (optional)

More Toppings:

*Shredded sharp cheese (optional)

*Tomatoes, chopped (optional)

*Sour Cream (optional)

*Salsa (optional)

*Mexican Blend Shredded cheese (optional)

*Cotija Cheese, crumbled  (optional)

*Salsa Verde (optional)

*Avocado Cilantro Lime Sauce (optional)

Directions:

~Preheat oven tot 325 degrees.

~Cut the pork butt into cubes about 1-inch, trimming away any excess fat.

~Put kosher salt, pepper, chili powder, onion powder, garlic powder,  cumin, and paprika into a zip-loc bag  and mix.

~Put pork into bag of seasoning, seal bag and shake until meat is well coated.

~Place pork into a dutch oven.

~Pour orange juice, lime juice, and 1/2 cup water over pork.

~Stir util well mixed.

~Add bay leafs and cover.

~Bake for 2 - 2 1/2 hours.

~Line a baking sheet with aluminum foil and spray with cooking spray.

~Using a slotted spoon or spider remove pork and place on prepared baking sheet in a single layer.

~Shred meat slightly using a couple forks (optional).

~Place under broiler until meat starts to change to a dark brown and starts to get crispy edges (careful not to burn).  Around 1-3 minutes. 

~Remove from oven and set aside.

~Place dutch oven over a burner over medium-high heat.

~Whisk corn starch to 1/8 cup water.

~Whisk into hot liquid in dutch oven.

~Simmer until mixture thickens, around 2-4 minutes.

~Remove from heat and add pork, stir until well coated.

~Serve in flour or corn tortillas and top with your favorite toppings.

Healthy Fish Taco

I love, love, love fish tacos.   I have another recipe for them on my blog, but they deep-fried.   This one really doesn't taste anything like the other one, but they are still very good.   This recipe is also easier to make and quicker.

HEALTHY FISH TACOS:
(makes 8 tacos)

Ingredients:
*1/2 cup greek plain yogurt
*juice squeezed from a 1/2 of lime
*1/4 jalapeño pepper, minced, seeds removed
*1/4 teaspoon cayenne pepper
*1/4 teaspoon cumin
*1/4 teaspoon dried oregano
*1 pound white fish (I use cod or tilapia) rinsed, and patted dry
*1 teaspoon olive oil
*1 onion, chopped
*4 garlic cloves, minced
*1/2 jalapeño pepper, chopped small, seeds removed
*1 tomato, diced
*1 tablespoon dried cilantro
*juice squeezed from 1/2 lime
*1/2 teaspoon salt
*1/4 teaspoon black pepper
*8 low-carb whole-wheat tortillas
*1 avocado, sliced (optional)

Directions:
~In a small bowl, mix yogurt, 1/2 lime juice, 1/4 jalapeño pepper, cayenne pepper, cumin & dried oregano.
~Cover, and refrigerate for at least 2 hours.
~In a large skillet, sauté onions until translucent.
~Add garlic, mix and cook for about 30 seconds.
~Add fish, and cook until the fish starts to flake.
~Add 1/2 jalapeño pepper, tomato, dried cilantro & 1/2 lime juice.
~Sauté for 5 minutes, over medium-heat.
~Break up fish with a wooden spoon, as it's cooking.
~Mix salt & pepper in mixture.
~Heat tortillas.
~Put 1/4 cup of fish mixture onto each tortilla.
~Drizzle a little bit of the white sauce on each taco.
~Top with an avocado slice.

Variation:
~Add lettuce & cheese to the top of the fish taco if desired.

Street Tacos

I love these tacos.  I'll take these over American Taco's any day!   The fresh cilantro makes it so good.

STREET TACOS
(makes 4 tacos)

Marinade Ingredients:
*1 pound of steak (i use either strip steak, sirloin steak or a flank steak)
*2 cups freshly squeezed orange juice (you can use store bought oj)
*lime juice, squeezed from 1 lime
*1 teaspoon ground cumin
*1 1/2 teaspoons minced garlic
*2 teaspoons finely chopped fresh cilantro
*1/2 teaspoon salt
*1 teaspoon ground black pepper
Ingredients:
*1 white onion, chopped
*1/8-1/4  cup fresh cilantro, chopped
*8 white corn small tortillas
*Verde Salsa (optional)

Directions:
~Slice steak into thin slices, cut slices in half if they are long (you can grill it first and the slice it if you prefer).
~In a gallon size zip-loc bag, mix all marinade ingredients except the steak.
~Mix well and then add steak.
~Seal and refrigerate for 4-36 hours (I like to marinate over night for more tender meat).
~In a small bowl, mix chopped onions and chopped cilantro, and set aside.
~Remove steak from marinade and discard marinade.
~In a cast iron pan or grill, grill steak until desired doneness (it will only take a 2-5 minutes to cook).
~Remove steak from pan and drizzle a little oil in pan.
~Cook corn tortillas in pan (about 1 minute on each side).
~Remove tortillas from pan.
~Layer 2 tortillas together, spoon steak in tortilla and top with onion cilantro mixture.
~I like top with verde sauce, but it's good without it too.

Spicy Salsa Chicken Tacos

You can make this with a mild salsa or as spicy salsa as you want.  I like a little kick to it.  I also like to make my own flour tortillas for this recipe and I normally will deep fry the tortilla.

SPICY SALSA CHICKEN TACOS
(serves 5)

Ingredients:
*2 pounds boneless skinless chicken breasts
*2 teaspoon chili powder
*1 1/2 teaspoons cumin
*1 teaspoon onion powder
*1 teaspoon garlic powder
*1/2 teaspoon salt
*1 teaspoon ground black pepper
*2 garlic cloves, minced
*1 1/2 cups of spicy salsa (I can my own)
*3 tablespoons fresh cilantro, chopped (or 2 teaspoons dried)
*10 flour tortilla (optional:fry in a little hot oil until lightly browned and fold in half)
*1 -2 cups Mexican blend cheese
*1 small yellow onion chopped (optional)
*Romaine lettuce, shredded (about 1 1/2 cups)
*1 tomato, diced (optional)
*Sour cream (optional)
*Hot Sauce (optional)

Slow Cooker Directions:
~Place chicken in slow cooker.
~In a small bowl, mix chili powder, cumin, onions powder, garlic powder, salt and pepper together.
~Sprinkle over chicken on both and rub in.
~Sprinkle minced garlic over chicken.
~Pour salsa over chicken.
~Cook for 4-6 hours at the high setting.
~Remove chicken, and carefully shred.
~Return to slow cooker and add chopped cilantro (or dried)
~Cook for another 10 minutes.
~Lift meat with a slotted spoon (or use thongs and let the liquid drip off) and place on tortilla.
~Add desired toppings, chopped onion, lettuce, tomato, cheese, sour cream and a couple drops of hot sauce.

Instant Pot Directions:
~Add 1 teaspoon of olive oil to bottom of instant pot pan.
~In a small bowl, mix chili powder, cumin, onions powder, garlic powder, salt and pepper together.
~Sprinkle over chicken on both and rub in.
~Sprinkle minced garlic over chicken.
~Put lid on, and turn vet to sealing.
~Set Instant Pot to Poultry mode for 14 minutes or Pressure Cook for 13 minutes.
~Do a quick release.
~Remove chicken, and carefully shred.
~Return to instant pot pan and add chopped cilantro (or dried)
~Allow to sit for 2 minutes.
~Lift meat with a slotted spoon (or use thongs and let the liquid drip off) and place on tortilla.
~Add desired toppings, chopped onion, lettuce, tomato, cheese, sour cream and a couple drops of hot sauce.

Slow Cooker Chicken Tacos

One day I was thinking about my friend Jenn.   She is an amazing mother of quads.   Because her life is busy, (whose wouldn't be with 4 little ones running around) she likes slow-cooker meals.  I decided to play around with a recipe that would be super easy to throw together and would taste wonderful.    My family really liked this, I hope she will too.  These are about 278 calories each if using the low-carb wraps (317 if using flour tortillas).

SLOW  COOKER CHICKEN TACOS
(serves 6)

Ingredients:
*1 pound boneless, skinless chicken breasts
*1 green pepper, chopped
*1 red pepper, chopped
*1 onion, chopped
*2 garlic cloves, minced
*1 1/2 cups chicken stock/broth
*1 bay leaf
*1 ( ounce) packet of taco seasoning (I use mild)
*2 tablespoon dried parsley flakes
*1 teaspoon dried dill weed
*1 teaspoon garlic powder
*1 teaspoon onion powder
*1/2 teaspoon dried basil
*1/2 teaspoon black pepper
*6 tortilla wraps (if watching calories use a low-carb wrap)
*1 1/2 cups reduced fat cheddar cheese, shredded
*1 tomato, chopped (optional)
*lettuce, shredded (optional)
*sour cream (optional)

Directions:
~Add chicken stock, bay leaf, parsley flakes, dill weed, garlic powder, onion powder, basil & pepper to slow cooker, mix ingredients together.
~Add chicken.
~Add red pepper, green pepper, onion & garlic.
~Cover and cook on low for 7-8 hours or on high for 4-5 hours.
~Remove chicken and shred.
~Return chicken to pot and mix.
~Scoop some chicken mixture on tortilla, top with tomato, lettuce & sour cream.

Tilapia Taco's with Cucumber Sauce

I love fish tacos and keep looking for new and healthy ways to cook them.   I love the freshness of this cucumber sauce.  I think this is about 280 calories for each taco.  You could eat two with no problem for that few of calories.

TILAPIA TACO'S WITH A CUCUMBER SAUCE
(makes 8)

Ingredients:
*1 tablespoon olive oil
*1 pounds tilapia fillets
*1 teaspoon ground coriander
*1/2 teaspoon kosher salt
*1/4 teaspoon ground black pepper
*2 green onions, sliced
*6 small radishes, sliced
*1 garlic clove, minced
*1 cucumber, sliced & cut in half
*1/2 lime, juiced
*zest from half of lime
*1-2 teaspoons dried cilantro
*1/8 cup reduced-fat sour cream
*1/8 cup plain greek low-fat yogurt
*8 low-carb wholewheat tortillas
*1/4 teaspoon dill weed
*1/8 teaspoon black pepper
*1/4 teaspoon sea salt

Directions:
~In a medium bowl, toss the radishes, green onions, garlic, cucumber, lime juice, greek yogurt, sour cream, lime zest, cilantro, salt & pepper.
~Store in the refrigerator for at least 1 hour.
~Heat stovetop grill (or outdoor grill) to high.
~Sprinkle salt, pepper & coriander over fish.
~Oil grill, and cook 2-4 minutes on each side, break apart.
~Divide the fish between the tortillas, and top with the cucumber sauce.

*I like to squeeze a little lime juice to the taco once it's put together.

Fish Tacos

I know, I know, the first time I heard this I must admit, I thought "Yuck". But once I tried it, Yummy! This is one of my top 5 favorites. The white sauce is phenomenal!

(beer battered with corn tortilla)

(pan-seared with flour tortilla- I make my own)

FISH TACOS

Ingredients:

*1 pound of cod, orange roughy, or halibut, cut into large bite sized pieces or into small strips

*1 (12 ounce) package corn tortillas or flour if you prefer

*1/2 medium head cabbage, finely shredded (lettuce if you don't care for cabbage)

*1/2 quart oil, for frying

Fish Batter Ingredients:

*1 1/4 cups flour

*2 tablespoon cornstarch

*1/2 teaspoon baking powder

*1 teaspoon salt

*1 egg

*1 cup beer

White Sauce Ingredients (or use Tarter Sauce)

*1/2 cup plain yogurt

*1/2 cup mayonnaise

*fresh squeezed juice from one lime

*1 to 2 jalapeno peppers, minced (I use one)

*1/8 - 1/2  teaspoon cayenne pepper (if you like it really spicy put the full amount)

*1/2 teaspoon cumin (use gluten free if needed)

*1/2 teaspoon dill weed

*1/2 teaspoon dried oregano

White Sauce Directions:

~In a medium bowl, mix together yogurt & mayonnaise.

~Stir in lime juice, until well mixed, will be sightly runny.

~Add jalapeno, oregano, cumin, dill and cayenne.

~Store in the refrigerator for at least 1 hour.

Fish Directions:

~In a large bowl, mix flour, cornstarch, baking powder, and salt.

~Blend egg and beer, then stir into the flour mixture.

~Heat oil in deep fryer or deep frying pan to 375 degrees.

~Coat the fish pieces lightly with flour.

~Dip into beer batter.

~Fry until crisp and should be a golden brown.

~Drain on paper towels.

~Fry tortillas with a little pan in a small fry pan. Just for a few seconds on each side. Do not make to crisp.

~To serve; place fish first in the warm tortilla, top with shredded cabbage, and then top it off with the white sauce.

Variations:

`Substitute beer for buttermilk

`Substitute plain yogurt for sour cream

`Pan-sear fish in olive oil and season with a little fajita seasoning or seasoned salt instead of deep frying it. (Just a tad bit healthier)

`Coat fish with flour, egg wash, then dip in Panko, cumin, salt & pepper mixture. Pan-sear

`Substitute cabbage for lettuce

`Add lime slice to top taco for garnish.

`Add avocado slice to top taco.

`Add shredded cheese to top of taco.

`Add chopped tomatoes to top of taco.

`Add fresh corn cut from the cob to top of taco.

`Bill puts tarter sauce on it in place of the white sauce.

Helpful Hint: If you don't have buttermilk, add 1 teaspoon of white vinegar to 1 cup of milk. Let set for 10 minutes.