Tag Archive: tacos

Taco Bowls

I get really hungry for all things Mexican in flavor.  Enchiladas are far too messy to make for one person.  Eating out is not a good idea.  Besides it is too cold to be ducking in and out of the car when I could be home where it is warm.  This little bite of salad has all the good flavor combinations.  Corn tortillas, baked not fried.  Well seasoned taco meat, refried beans, fresh lettuce and tomatoes, cheese, sour cream and hot spicy salsa.  That about covers what I was craving and it didn’t take any longer than going through the takeout line at Taco Bell!  I would have liked some cilantro but not enough to go back to the store.  It does add a delicious flavor.   Give it a try with your favorite toppings.

 

Ingredients

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://beta.tumbleweedcontessa.com/taco-bowls/

Ingredients

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://beta.tumbleweedcontessa.com/taco-bowls/

Ingredients

Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://beta.tumbleweedcontessa.com/taco-bowls/

Mid-Week BBQ

I guess I am still hungry for Fourth of July festivals as I woke up this morning craving BBQ.  Good thing that I know just the quick fix to cook all day while I am at work.  I’ll set up my crock pot and let it cook dinner.  Throughout the day I began to elaborate on the Tuesday night party.  Maybe I want some Mexican and something fresh and fruity too.  How am I going to get this all in one dinner?  That is how my kitchen experiments start.  I began to imagine the recipe below.  It was good.  Real good.  I have leftovers in case I need some more this week.

Pulled Pork Tacos with Grilled Pineapple Salsa

For the pork:

  • 1 pork tenderloin fat trimmed
  • 1 bottle of your favorite BBQ Sauce
  • 1 16 oz bottle of Dr. Pepper
  • 1 tablespoon of chipotle chili powder
  • Salt and Pepper
  • Corn or Flour tortillas
  • Cheese and/or toppings

In the morning place all the ingredients through the salt and pepper into the crock pot and set to low.  Leave to stew for 6-8 hours.  Before removing from the pot fix the salsa (see below).

When ready to eat remove to pan and finish the shredding.  This should be very easy and almost done for you.  Serve with warmed tortillas, salsa and your favorite cheese.  I used Cotija.

 

 

For the salsa:

  • 2 pineapple rings
  • ½ of a red onion finely diced
  • 2 jalapeños finely diced
  • 1 cup of tomatoes finely diced  (I take mine as I get them from the garden, today’s crop was cherry tomatoes)
  • 2 tablespoons of cilantro finely chopped
  • Juice from ½ a lime
  • Salt

Pre-heat your grill or grill pan to medium.  Spray with cooking spray and add pineapple rings.  Spray the top side with cooking spray and let cook for three minutes or until deep grill marks appear.  Flip.  Cook 2-3 minutes more to char the other side.  Remove from pan to a plate and put in the refrigerator to chill.  When they are about room temperature, cut into small pieces.

Add all of the fruits and vegetables to a bowl and pour lime juice in and stir.  Salt to taste.  Serve over tacos.

I grilled a few extra pineapple rings for dessert!