Chipotle's Barbacoa

Barbacoa

Make the irresistible Chipotle’s Barbacoa at home. Great for tacos, burritos, enchiladas, or tostadas.

1/3 cup apple cider vinegar

3 Tbsp. lime juice

3-4 chipotle peppers, canned (substitute 1 ½ Tbsp. chipotle chili pepper powder)

4 cloves garlic

4 tsp. ground cumin

2 tsp. dried Mexican oregano

1 ½ tsp. ground black pepper

1 ½ tsp. salt

½ tsp. ground cloves

2 Tbsp. vegetable oil

4-5 lbs. beef chuck roast

¾ cup chicken broth

3 bay leaves

 In food processor, combine lime juice, vinegar, chipotle peppers, garlic, cumin oregano, black pepper, salt and cloves and process until smooth.

 Cut roast into several small pieces and remove excess fat. In large Dutch oven, heat oil to medium-high. Working in small batches, place meat in hot oil and sear on all sides. Remove seared meat to plate; continue until all meat has been seared.

 Return all meat and juices to Dutch oven. Pour the sauce over the meat. Add chicken broth and bay leaves. Reduce heat to low, cover and simmer for 4 hours, turning meat every 30-40 minutes.

 After 4 hours, uncover and continue simmering for another 1-2 hours or until meat is fork tender. Remove meat to large bowl and shred. Spoon sauce over meat to keep moist and juicy.

 Serve meat in tacos, burritos, enchiladas or with tortillas. Garnish with lettuce, onion, cheese, guacamole, and salsa.

Chicken Enchilada Pasta

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• 1  12-oz. pkg.  dried shell macaroni
• 1-1/2  cups  chopped red onion
• 1 small can diced jalapeño chile pepper, seeded and chopped (optional)
• 2  Tbsp.  vegetable oil
• 2  cups  chopped cooked rotiserrie chicken from the deli section of the grocery store
• 1  16-oz. can  refried beans
• 1/2  of a 1.25 oz. envelope  taco seasoning mix (3 Tbsp.)
• 2  10-oz. cans  enchilada sauce
• 1  8-oz. pkg.  shredded Mexican-style four-cheese blend
• 1  cup  sliced green onions
• 2  cups  nacho cheese-flavored tortilla chips, crushed (2 oz.)
•     Avocado dip and/or sour cream

Directions

1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. Rinse; drain and set aside.
2. In skillet cook sweet peppers, onion, jalapeño, and 1/4 tsp. salt in hot oil over medium heat for 5 minutes or until tender. Stir in chicken, beans, taco seasoning mix, and 1/2 cup enchilada sauce. Cook and stir 5 minutes. Stir in 1/2 cup each of the cheese and green onions.
3. Divide filling among shells. Spread 1 cup of the remaining enchilada sauce in 3-quart rectangular baking dish. Arrange shells atop sauce. Drizzle with remaining enchilada sauce.
4. Bake, covered, for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes more or until cheese is melted. Sprinkle with chips and remaining green onions. Serve with avocado dip and/or sour cream. Makes 8 to 10 servings.

Create Your Own Quesadilla

Quesadillas are basically grilled cheese sandwiches made with tortillas and various types of fillings. As a matter of fact, quesadillas are a great way to create an interesting meal from just about any type of leftover meats or vegetables.

• Lay a flour tortilla flat on a tray.
• Sprinkle a think layer of your favorite flavor shredded cheese on the tortilla.
• Add the toppings of your choice (ideas detailed below) to half the tortilla.
• Fold the tortilla in half

Heat a non-stick pan over a medium heat. Spray with Pam or lightly brush with extra-virgin olive oil. Make sure the pan is hot before you add the quesadilla, because it won't brown properly if the pan isn't warm. Sprinkle a few drops of water in the pan to test the temperature. When the water sizzles, the pan is hot enough.
Place the quesadilla in the pan. Once the first side is browned (just a few minutes), flip the it over. Once both sides are browned to your liking, you have a delicious quesadilla for dining or snacking.

Some of my favorite quesadilla recipes include:

• Shaved deli ham (best with Swiss or Monterey Jack Cheese)
• Veggie quesadilla - cooked spinach with sautéed onions, bell peppers, and mushrooms
• Leftover spinach and artichoke dip with grilled chicken strips
• Shredded chicken (I usually use roasted chicken from my local deli)
• Taco Meat (either by itself or with refried beans.
• Sliced meatballs with Marinara sauce and mozzarella cheese

Even though quesadillas are traditionally considered a Mexican dish, it's easy to vary the flavors based on the filling. For example, The sliced meatball, mozzarella sauce, and mozzarella cheese quesadilla filling is more Italian than Mexican. It actually tastes very much like a calzone.
Use your imagination when it comes to coming up with innovative quesadilla fillings. Tortillas are really just thin bread, so anything that you would eat in a traditional sandwich is likely to make an excellent quesadilla filling.
Serving Suggestion
Serve warm. If desired, top with sour cream and/or salsa.

Best Taco Meat in the World

This taco meat is the best taco meat in the world. Truly! The mixture of tomato sauce and chicken broth take away the beefy taste and give it just the right hint of flavoring. Since my kids can’t handle the heavy spices, we modified the chili powder to 1 teaspoon and skipped the cayenne pepper.

You could top this meat on top of a big stack of tortilla chips or stuff your tacos with this meat. The recipe is yet another recipe that comes from one of the most invaluable cookbooks on my kitchen shelf, The America’s Test Kitchen Family Cookbook.

Beef Tacos

Ingredients:
1 tablespoon vegetable oil
1 onion, minced
3 garlic cloves, minced (I use a tablespoon of the bottled minced garlic)
2 tablespoons chili powder (adjust to your personal taste)
1 teaspoon cumin
1/2 teaspoon oregano
1/4 teaspoon cayenne pepper
Salt
1 pound (90 percent lean) ground beef (or use a higher fat beef and rinse the meat)
1/2 cup smooth canned tomato sauce
1/2 cup low sodium chicken broth
2 teaspoons cider vinegar
1 teaspoon light brown sugar
8 taco shells

Directions:
Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, spices, and 1 teaspoon salt and cook until fragrant about thirty seconds. Stir in the ground beef and cook, breaking it up with a wooden spoon until no longer pink, about five minutes. Stir in the tomato sauce, broth, vinegar, and sugar until thickened, about 10 minutes. Season with salt to taste. Divide the filling evenly among the taco shells and serve passing any desired accompaniments separately.

Make-Ahead Version: The filling can be fully prepared, cooled, covered tightly, and refrigerated for up to three days. Reheat over medium-low heat, adding additional water to adjust the consistency.

Mexican Fiesta

1large bag of tortilla chips
1 pounds of ground beef
refried beans
lettuce, onion, tomato,
sliced olives
shredded cheddar cheese.
pack of taco seasoning along with the seasonings of your preference
granulated garlic with this recipe because the flavor of garlic is integral to any Mexican dish.

Start with cooking the ground beef in a large frying pan and adding a half a cup of diced onions and a level tablespoon of granulated garlic to the meat while cooking. When fully cooked, drain off excess oil add a half cup of water and the taco mix. Bring to a boil and set aside.

In a separate pan warn the refried beans then also set aside.

Now chop the onion and tomato into small pieces put in separate bowls. Next cut the head of lettuce into sections of four get rid of the stem. Next, thinly slice the lettuce into a fine shred place in bowl.

Put a layer of chips over the plate, sprinkle the ground beef over them, put small amounts of the refried beans over the meat, add a small amount of diced onion on it, and sprinkle the shredded cheese over the mix. Repeat this process over what is in the plate. Now add the diced tomatoes, olives, and lettuce.
A teaspoon of guacamole and sour cream should be placed on the top of the recipe.
Your preference of using salsa or hot sauce can be put over the mixture as well. What you have now is a plate of gourmet nachos for a just a few dollars.
Living on a tight budget does not mean having to eat dull or tasteless food but having to get a little creative in making memorable meals for less.

Taco Pizza

• 1 can refried beans
• 1 packet taco seasoning
• 1 1/2 cup browned ground beef, drained well
• cheddar cheese, shredded
• taco chips
• 3/4 cup salsa
• 1 prepared pizza crust (preferably deep dish)

In skillet or saucepan, combine ground beef, taco seasoning, refried beans, and salsa. Stir until heated through. Spread into pizza crust. Top with crunched taco chips. Top with a good bit of cheddar cheese. Bake at 350 until cheese is melted and crust is browned. Remove from oven
Top with favorite taco toppings!
Photo courtesy of SouthernPlate

Summer Guacamole

2 large ripe avacados
1 ripe tomato
4 green onions
1/2 lemon, squeezed
Salsa, either medium or hot
Pepper to taste

Dice onions, cube tomatoes, cube avacados, mix with a fork.  Don't blend - the person who gave me this recipe insisted only imitation Mexican restaurants puree their quac!

Add salsa, pepper and lemon to taste.  Serve in a bowl or on lettuce with HOT tortilla chips right out of the oven or microwave.

Best with Sangria or margaritas.........or iced tea.

EASY TACO PIZZA

If  making this for a crowd, I let everyone add their own onions, peppers and olives, sour cream, salsa at the table….that way picky eaters have it their way!

• 1 lb ground beef
• 1 (1 1/4 ounce) envelope taco seasoning
• ¾  cup water (slightly less than seasoning mix calls for)
• 2 (12 inch) prebaked prepared pizza crust
• 1 (16 ounce) can refried beans
• 3/4 cup salsa
• 2 cups coarsely crushed tortilla chips (or Doritos)
• 2 cups shredded cheddar cheese (or Mexican blend)
• 2 medium tomatoes, chopped (optional)
• 1 cup shredded lettuce (optional)
• Green Onions, Black olives and jalapeño peppers to garnish (optional)
• Sour cream if desired.
• Extra Salsa

In a saucepan, cook beef over medium heat until no longer pink; drain.

Stir in taco seasoning and water. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes; set aside.

Place crusts on ungreased pizza pans or baking sheets.

Combine beans and salsa; spread over crusts.

Top with beef mixture, chips and cheese.

Bake at 350° for 13-16 minutes or until cheese is melted

 Sprinkle with tomatoes and lettuce – and toppings .

Mrs. T’s Taco Seasoning

Mrs. T’s Taco Seasoning

“Someone” in my family did not like the commercial taco seasoning mixes on the market so I came up with my own and have made this for many years…. So long that I am no longer “Mrs.” 

1# Ground Beef

2   8 oz cans tomato sauce

1 medium onion, chopped

1 tsp garlic salt

1 tsp chili powder

1/8 tsp pepper

¼ tsp ground cumin

Brown ground beef with onion until well browned, drain.

Add the rest of the ingredients and simmer, uncovered for 15 minutes while the sauce simmers.

Fill taco shells with mixture.

Top with lettuce, diced tomatoes, taco sauce, cheese, sour cream and green onions.

Black Olives…..optional  (which really means I don't like them and my sons do!)

Sour Cream Chicken Enchiladas

Sauce:

1 can cream of chicken soup

1/2 cup sour cream

1/2 tsp salt

1 (4 oz) can diced green chilis

1 cup chopped, cooked chicken or turkey



* Combine all ingredients and stir until smooth.



Filling:

2 cups grated cheddar cheese

1/2 cup chopped onions



* Combine in separate bowl.



Other ingredients:

12-15 Corn tortillas

1 (10 oz) can enchilada sauce

cooking oil

sour cream

Cheese, grated, for topping



* Dip corn tortillas in hot oil to soften.

* Spread a small amount of sauce over each tortilla and place potion of filling (onion and cheese mixture) across center of tortilla.

* Roll each tortilla and place seam-side down in a 9x13 baking dish.

* Fill as many tortillas as you have filling for, but leave some of the sauce for the top of the enchiladas.

* Pour remaining sauce over enchiladas, and then pour the can of enchilada sauce over the top.

* Sprinkle generously with cheese and bake at 350 for 20-30 minutes, until bubbly hot.

* Serve with green onions, salsa, and/or sour cream.

Mexican Lasagna Pie

To prep and cook: 15 minutes
To bake: 20-25 minutes
Serves: 6 to 8

Now, here’s one clever and downright simple dish. I wish I could take credit for it, but this recipe has made the circuit. The only trick is to find corn tortillas the same size as your glass pie pan. And actually, that’s no trick either—you can always cut to fit. I use a 10-inch pie pan, but a 9-incher works well, too. With it’s Mexican flavors, the “lasagna” is comforting.

I discovered that substituting reduced-fat sour cream and fat-free refried beans does not reduce the flavor, so I’m all for using them.
Vegetable oil cooking spray for misting the skillet 1 pound ground beef round (see Tip)
1 jar (12 ounces) chunky salsa 6 corn tortillas (10 inches each)
1 can (16 ounces) refried beans, fat free if possible
1 cup reduced-fat sour cream 1 package (8 ounces; 2 cups)
pre-shredded Mexican-style four-cheese blend
Chopped fresh tomato and chopped scallions, for garnish (optional)
Tip: I enjoy cooking with lean ground beef because for most recipes it isn’t necessary to fuss with draining off the fat. But should you have a fattier beef, brown it, then rinse it in a colander under running hot water. Return it to the skillet, stir in the salsa, and continue with the recipe.
1. Preheat the oven to 400°F.

2. Mist a large skillet with vegetable oil cooking spray, and place over medium-high heat. Crumble in the ground beef and cook, stirring and breaking up the lumps with a wooden spoon, until the beef browns all over and is cooked through, 4 to 5 minutes. Stir in 1⁄2 cup of the salsa. Set the beef mixture aside.

3. Spread the remaining salsa in the bottom of a 10-inch glass pie pan. Top it with 3 of the tortillas. Spread half of the beans over the tortillas, then half of the meat mixture, then 1⁄2 cup of the sour cream, then 1 cup of the cheese. Top with the remaining 3 tortillas and repeat the layers, ending with all but 1⁄4 cup of the remaining cheese. Cover the pie pan loosely with aluminum foil.

4. Bake the “lasagna” until it is hot throughout and the cheese has melted, 20 to 25 minutes. Remove the “lasagna” from the oven, let it rest for 5 minutes, then cut it into wedges or spoon servings onto plates, garnished with the remaining 1⁄4 cup cheese and the chopped tomato and scallions, if desired.

Easy Cheesy SpicyTortilla Rolls

Makes 2 servings

3 tablespoons fat-free cream cheese, softened
2 tablespoons tomato salsa
1 (10-inch) flour tortilla
1/3 cup grated Jalapeno Cheddar Cheese
1 tablespoon minced green onion, green part only

1. In small bowl, stir together cream cheese and salsa. Spread cream cheese mixture over tortilla.

2. Sprinkle evenly with cheese, green onions and cilantro. Roll up tightly. Slice in half diagonally.

If you have left over chicken or taco meat, add it.


Nutrition Analysis
Calories 178 , Total Fat 5g , Saturated Fat 2g , Sodium 469mg , Carbohydrates 23g , Dietary Fiber 2g , Protein 11g , Calcium 170mg

Make your own Enchilada Sauce

1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon minced onion
1/2 teaspoon dried oregano
2 1/2 teaspoons chili powder
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon salt
1/4 teaspoon ground cumin
1 teaspoon dried parsley
1/4 cup salsa
1 (6 ounce) can tomato sauce
1 1/2 cups water

Add more of your favorite ingredient for your own taste.
Good reciepe though!

Taco Seasoning Mix

Taco Seasoning - Great Tex Mex Seasoning for Tacos, Burritos Etc
Try this seasoning instead of using the packets of taco seasoning. Makes a great gift too! This not only saves you money it tastes better too! You control the amounts- feel free to adjust to fit your taste. If you like it hotter you can add some cayenne or up the chili powder! Enjoy!
by mama's kitchen

5 min | 5 min prep

28 Teapoons

* 2 1/2 tablespoons chili powder
* 1 1/2 tablespoons paprika
* 2 tablespoons cumin
* 2 teaspoons oregano, preferably Mexican oregano
* 1 tablespoon garlic powder
* 1 1/2 tablespoons onion flakes (minced dried onion) or onion powder
* 1/2 teaspoon cayenne pepper, omit if you like it mild and increase if you like it spicier
* 1 teaspoon salt, adjust for your taste the salt helps to keep it fresh when storing

1. Mix all spices together.

2. Store in airtight container. Will keep for 6 months to a year.

3. 7 teaspoons of this spice mix is the equivalent of one 1.25 oz packet of store bought taco
seasoning. This recipe makes the equivalent of 4 spice packets.

4. To make tacos- mix 7 tsp (or 2 T and 1 t) to 1 lb ground meat that has been browned and drained of fat. Add 3/4 cup water and stir to blend. Cook til water has evaporated.