Chipotle Salsa

My best friend Sara and her husband always tease me and how I cook.  If I bring them cookies or something, they go on and say things like, "Oh, I just made these with some fresh eggs from my chicken hatchery in the backyard, I ground the wheat that I grew in my garden, and I used the butter I churned by hand after milking my prize-winning cow Betsy Sue."

I recently made this chipotle salsa and gave half of it to them.  When the husband texting me to see how I made it, I wrote him back saying, "I used my hand-picked, perfectly ripened tomatoes from my garden, fresh chili peppers imported directly from Mexico, and fresh limes straight from a tree in my citrus grove." 'Cause I live in Las Vegas and have room for a cow, a hatchery, and a citrus grove.  Heck, I'm lucky that my rosebushes survive year to year.

This salsa though... It is so good.  It can't be easier to make, and it is amazing.  It tastes a lot like the salsa from Chevy's, which I can eat by the bucketful.  Next time you have a get together, whip up a batch of this and brace yourself for recipe requests.

Chipotle Salsa

source: The Pioneer Woman Cooks: A Year of Holidays pg. 138

Yield: 5 cups!

Two 15 oz. cans diced tomatoes

One 10 oz. can diced tomatoes with green chilies (like Ro-Tel)

1 medium onion, diced

1-3 chipotle peppers in adobo (I used 1 to keep the heat down.  If you like more heat, add more)

1 t cumin

1 t salt

1/2 t ground pepper

1 t sugar

1 bunch cilantro, stems removed

1/4 c lime juice

This directions are pretty tricky... brace yourself.  Add all ingredients in a blender and turn it on.  Blend until it's a nice consistency like the picture above.  Done and done.

Chili Colorado Burritos

My three year old is quite the little chatterbox in and out of sleep.  She goes on and on during the day, and when she's sleeping at night, she just can't stop.  Just this week, she cried out, "No!!  Not there!" and "Just go away!" all while she was out cold.  

Then, she was crying last night, and I go in there to check on her.  She looks at me with glazed-over, half-open eyes and said, "Why did you put my granola bar on the book shelf?!"  

Being that I was a bit out of it myself since it was 2:00 a.m., it took me a minute to realize that she had been dreaming.  I finally said, "Scarlet, I didn't put a granola bar anywhere.  I think you were dreaming."  

She responded, "uuuughhh" and went back to sleep. Kids.  They crack me up.

Now, onto these burritos.  If you're gluten-free, vegan, vegetarian, lactose-intolerant, or on a diet, I'm sorry for tempting you with such gloriousness.  Good.  Grief....  These burritos are fabulous.  I didn't put a whole Anaheim chili in or any of the diced green chilies to keep the heat level down for my kids and acid reflux- cursed husband.  Even without those, there was enough heat from the adobo sauce and enchilada sauce.  These burritos are every bit as good as they look, and they come together in just 30 minutes!  The two times that I've made them, my husband salivated for a good two minutes before he snapped out of the tasty-food-alert-coma.  

You could use re-fried beans, add rice, use chicken or make any other modifications.  Anything would be delicious with this sauce.  

Chili Colorado Burritos

recipe and photo source: http://lecremedelacrumb.com/2014/11/smothered-chile-colorado-burritos.html

Ingredients:

2 lbs flank steak, or similar, cut into 1 inch pieces

2 10-ounce cans red mild or medium enchilada sauce

2 T adobo sauce

1 anaheim pepper, diced

1 15-ounce diced green chilies (I omitted this to keep the heat down for the kids)

2 t minced garlic

1 1/2 t onion powder

1/2 t salt

1 t cumin

1 T cold water + 2 T corn starch

1 can black beans, drained and rinsed

4 burrito-sized flour tortillas

1 c shredded Mexican-style cheese

Pre-heat a large skillet over medium heat.  Add the steak and saute until tender, about 5 minutes.

Add the next 8 ingredients into the pan.  Stir.  In a small bowl, combine the cold water and corn starch.  Stir until the corn starch is dissolved.  Pour the corn starch/water mixture into the skillet with everything else.  Bring to a boil, then reduce the heat and simmer for 15 minutes.  

Pre-heat the over to 400.  

Down the center of the tortilla, put some black beans and a generous amount of the beef mixture.  I added a little cheese to this as well because you can never have too much cheese.  Roll up the tortilla and place it seam-side down in a 9x13 pan.  Top it off with any remaining sauce.  Sprinkle cheese on top.  

Bake for 10 minutes or until the cheese is bubbly.

Roasted Tomato Salsa

My kids found this "Mommy Journal" that I had written in when my first two kids were 4 and 2.  They were reading the entries tonight, and one of them read:

Owen (he was about 2 1/2) opened the pantry door, sighed, and said, "Oh, great.  No more Cheetos."  He then slammed the pantry door and walked off.  

Ha!  That's my boy!  I always loved Cheetos.  He also loves and chips and salsa, and he gave this salsa the stamp of approval.  It is seriously so good.  It tastes similar to Chevy's salsa, and I love that stuff.  It takes some time to prepare and roast the vegetables, but after that, it's so simple!  I liked this better than my Sweet Heat Salsa that was always my go-to recipe.  Shoot... I'd drink this stuff for breakfast.  Add some guacamole, enchiladas, and beans, and you've got one amazing meal!

Roasted Tomato Salsa
Source: Theyummylife.com

7 Roma tomatoes
2 Anaheim peppers
1 jalapeno pepper
1 medium onion, cut into 6ths
3 cloves garlic
1/4 c cilantro
1 t. dried oregano
1 1/2 t. cumin
1 1/2 t. salt
1 t. pepper
1/4 c. lime juice
1 1/2 T. apple cider vinegar

Preheat the oven to 450 degrees.

Cut the top of the Roma tomatoes and half them.  Place them on a cookie sheet.  Put the whole peppers, the cut onion, and garlic cloves on the cookie sheet as well.

Roast for 30 minutes.  Oh, man.  Your house is going to smell delicious!

Once the thirty minutes is up, remove the cookie sheet and place another cookie sheet, inverted, on top the hot one.  This will allow the vegetables to get steamed.  Leave it be for ten minutes.  After ten minutes, remove the top cookie sheet (it'll be hot!).  Peel off the skins of the peppers and tomatoes. They should come right off.  Discard the skins.

Remove the veins and seeds from the inside of the peppers- unless you want to breath fire after eating the salsa.  In that case, leave them in.

Place all the roasted ingredients in a food processor, add the remaining ingredients, and pulse until it reached your desired consistency.

Place it in the fridge for four hours or overnight.  The flavors will blend wonderfully with the extra sitting time.

Hooray for delicious salsa.

Cream Cheese Chicken Enchiladas

I have a confession to make.  First off, I am not one of those woman to swoon over a celebrity and want to learn about his childhood cats and nonsense like that. Until now.  I am a tad obsessed with the BBC show Sherlock.  Not only is it an amazing show, but there is something about that Benedict Cumberbatch!  Good grief- he is one handsome man. I may or may not go on pinterest and type in 'Sherlock' just to get a glimpse of him.  If you haven't watched the show, you really need to watch it.  It is so amazing, and the actors acting is top notch.  It has crept up to my ultimate favorite T.V. show, and Benedict Cumberbatch has become my eye candy, second only to mexican food.  :)

I could never give up cheese because I'd have to forego most of my favorite Mexican food recipes.  Not gonna happen!  I have tried so many different enchilada recipes, and some I have loved, and some... not so much.  This recipe was a little different since it used cream cheese, sour cream, chicken, corn, and two different types of cheese in the center.  It was a nice, tasty change of pace.  

Cream Cheese Chicken Enchiladas
source: http://www.thespiffycookie.com/2011/07/29/cream-cheese-chicken-enchiladas/

serves 4

5 oz. Cream cheese, softened
1/4 c sour cream
10 oz. enchilada sauce
1 c shredded cheddar cheese
1 c shredded Monterey Jack cheese
1 c shredded chicken
1 c frozen corn kernels, thawed
4 oz. can diced green chilies
1/2 t chili powder
1/2 t cumin
salt and pepper
4 scallions, thinly sliced
8 tortillas

Preheat the oven to 350.  Spray a 9x13 pan with nonstick cooking spray.

In a mixer, beat the cream cheese, sour cream, and enchilada sauce until smooth.  Add 1/2 c of of cheddar and 1/2 c of Monterey Jack. Mix well.

In another bowl, combine the shredded chicken, corn kernels, diced green chilies (I only used about 2 T), chili powder, cumin, a dash of salt and pepper, and half of the scallions.  Mix well.

Add the chicken mixture to the cream cheese mixture.  Mix well.

Pour some of the remaining enchilada sauce onto the bottom of the prepared pan.  Scoop some of the chicken mixture onto the middle of a tortilla.  Roll it up, and place it, seam-side down, into the pan.  Continue with the remaining tortillas.  Pour the remaining enchilada sauce over the top.  Top with the remaining cheese.

Bake for 25 minutes, uncovered.

When you take it out, sprinkle with the remaining chopped scallions.

Devour!

Mexican Street Corn

My son was building a city out of Legos the other day.  Being a child of the 80's, I asked him, "Did you build that city on rock'n'roll?"  After he glared at me with a perplexed look, he asked, "What does that mean?"  I turned to good ol' Youtube and pulled up the Jefferson Starship video for "We built this City."  It was hard for him to listen to the music because he couldn't get past the fact that the girls had crazy, feathery, mullet-ish boy haircuts, and the boys had on more make-up than the girls.  In the background of the video, they were showing some scenes from Las Vegas.  I saw one hotel that has since been imploded, and I mentioned that to him.  He asked, "What does imploded mean?"  I quickly turned off the 80's cheesiness that is Jefferson Starship and googled implosion videos.  The next seventeen minutes was spent watching a compilation of 2012's best implosions.  His eyes were glued to the computer.  After the seventeen minutes was over, he went back over to his city.  I don't think that he gave rock'n'roll a second thought because he was trying to figure out how he could blow-up his city.  You've gotta love boys.

I'd like to see an implosion up-close, and when I do, I'm going to make this corn to gnaw on while I watch it.  This corn was so tasty!  The lime zest and juice was a nice touch.  My husband, who generally only prefers corn when it is popped and smothered in butter and salt, ate three pieces of this corn.  He said that it was the best corn he'd ever eaten.  I might have to agree.  It was incredible, and it is a good side dish for any Mexican feast you're having.  Ole'!  

Mexican Street Corn
source: Better Homes and Gardens Special Interest Publications Mexican edition

6 large ears of corn, husked and silks removed
1/2 c snipped fresh cliantro
1 T ancho chile powder
2 t lime zest
1/4 to 1/2 t cayenne pepper
1/4 c melted butter
2 T mayonnaise
2 T sour cream
2 T lime juice
cotija cheese

Boil your ears of corn according to package directions.  Once it is cooked, turn off the heat and let it sit in the water while you prepare the rest.

In a small bowl , stir together the cilantro, ancho chile powder, lime zest, and cayenne pepper.  Set aside.

In another bowl, mix the melted butter, mayonnaise, sour cream, and lime juice.

Remove the corn from the water, drain.

Brush the butter-mayonnaise mixture onto the cooked corn.  Sprinkle the cilantro mix onto the corn.  Place on a serving platter and garnish with Cotija cheese.

Crock Pot Beef Carnitas

I once read an article about recipes that were found on pinterest, and it listed the top five reasons why the pins for food are awful.  One of the reasons is all the crockpot recipes.  It said in the article, "It doesn't help that the Mormons give a crockpot away with every baptism."  I about fell out of my chair laughing.  I have been to several baptisms, and little does this lady know that we give out one for the baptized and we raffle off two others.  :)  I enjoy my crockpot, but I only use it about once a month.  This recipe was definitely one of the better crockpot recipes that I have done.  I mean, who doesn't like shredded beef tacos?  Besides my son... Who doesn't like them?  No one.  That's who.  The smell of the beef, peppers, and onions will taunt you all day long but it will be worth it in the end.  

Crock Pot Beef Carnitas
source: http://www.eatliverun.com/crock-pot-beef-carnitas-tacos/

2 lb flank steak
1 yellow onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 jalapeno, seeded and diced

for spice rub:
2 t chili powder
1 t cumin
1/4 t onion powder
1/4 t garlic powder
1/4 t cayenne
1 t salt
1/2 t black pepper

tortillas
chopped avocado
diced onion
chopped cilantro
cheese
chopped tomatoes
sour cream
Any other toppings you'd like

Sprinkle half of the rub on one side of the steak and spread it around.  Flip it over and repeat with the remaining rub.  Use it all up!

Place the steak in the bottom of your crockpot.

Top with the onions, peppers, and jalapeno.

Cook on low for eight hours.

After the time is up, remove the meat and shred it with two forks.  If you have a stand mixer with a paddle attachment, put chunks of the meat in the mixer bowl with the paddle attachment and turn it on low.  Be prepared to have your mind blown.  It shred the meat perfectly within a minute.

Heat the tortillas in the microwave for about 30 seconds.  Serve the warm tortillas with the beef carnitas and toppings.

This is really easy and really fast!  It's amazingly tender, too.

Cuban Style Black Beans

See the beans in the background?  Yeah, those are the ones.  Sorry I didn't get a closer picture.  My husband, who lived in Guatemala for two years and ate black beans every day tasted them and said, "I think you have just trumped my black beans.  These are amazing."  Indeed they are, my friends.  And, get this.  This recipe is actually healthy!  Can you believe that I have actually posted something that doesn't contain a pound of cheese, 3 c of heavy whipping cream, or 8 types of chocolate?  It is possible.  Since the beans are healthy, I did include the picture of the cheese enchiladas that contained the pound of cheese.  See?  The break from blogging did not make me a softy.  

If you like these types of beans, like the ones they serve at Cafe Rio or other Mexican restaurants, you'll love this recipe.  I don't reckon I will ever make another bean recipe again.  There's no need to!

Cuban Style Black Beans

source: http://www.skinnytaste.com/2011/01/quick-and-deliciouso-cuban-style-black.html

2 t olive oil

1/2 onion

2 cloves garlic

2 scallions

2 T red bell pepper

3 T cilantro

15 oz can black beans, do not drain

1/4-1/2 c water

1 bay leaf

1/2 t cumin

1/4 t oregano

1 t red wine vinegar

salt and pepper to taste

In a chopped or food processor, combine the onion, garlic, scallions, red bell pepper, and cilantro.  Pulse until the are all chopped into small pieces.

Heat the oil in a skillet over medium-high heat.  Add the chopped vegetables and saute until tender, about 3 minutes.

Add the beans and the remaining ingredients.  Bring it back to a boil.  Stir.  Turn down heat and simmer for 15 minutes.  Add more water and/or salt, if needed.

Best Mexican Rice Ever

No joke... This is the best Mexican rice I have ever tasted.  There are quite a few steps involved, but I think they are worth every last one of them.  I would take 15 minutes more work with this result over a convenient boxed mix any day!  The first time I made this, my husband was inspecting the rice.  I was waiting for him to bust out his magnifying glass and ask Watson to solve the mystery of the delicious rice.  Finally he asked, "How did you do this?!"  Well, I keep a little Mexican woman named Maria under the kitchen sink.  Not really, but it tastes authentic and I'm sure if there was a Mexican woman named Maria that lived in my kitchen, I just might beat her at a Mexican rice throwdown!  Bring it on!  I've got my sombrero ready.  

Mexican Rice
source: food.com

1 can diced tomatoes
1 medium white onion
3 medium jalapenos (I only used 1 in the hopes that my kids would eat it)
2 c long grain white rice (not instant!), uncooked
1/3 c canola oil
4 minced garlic cloves
2 c chicken broth
1 T tomato paste
1 1/2 t salt
1/2 c fresh cilantro
1 lime

Preheat oven to 350.

Place diced tomatoes and onions in a blender or food processor.  Process until smooth. Transfer to a measuring cup to get 2 c of the mixture.  Discard the rest.

Remove the seeds and veins from 3 jalapenos  If you want less heat, use one.

Place rice in a fine mesh strainer and run under water until the water runs clear- about 1-2 minutes.  Don't skip this step! This removes the starch from the rice and it cooks up better.

Heat oil in an oven safe dutch oven pan over medium-high heat.  (If you don't have one, use any skillet and later transfer the mixture to an oven-safe dish.)  Make sure the oil is hot enough by dropping in a couple grains of rice.  If it sizzles, it's ready.  Add the rice and fry it for 6-8 minutes.

Reduce heat to medium.  Add in 2 diced jalapenos and garlic.  Cook for another 1-2 minutes, stirring constantly.

Add the broth, pureed mixture, tomato paste, and salt. Bring back to a boil.  Place the lid on the oven-safe dish and place it in the oven.  If you don't have an oven-safe dutch oven, transfer the rice to an oven-safe dish and cover it with foil.

Bake for 30-35 minutes, stirring after 15 minutes.

Take it out.  Add the chopped cilantro and the remaining diced jalapeno.  Stir.

Garnish with lime wedges.

Cheese Enchiladas with Tomatillo Sauce

Brace yourself!  I'm back!  After taking a needed hiatus as a result of a new addition to the family, I'm ready to start blogging again.  I have missed writing my little anecdotes and silly stories to go along with the recipes that I find.

One of the perks (I wish there was a sarcasm font) of having a new baby is the amount of sleep I get.  Wait... that's right.  I don't.  Me running on lack of sleep can be a dangerous combination.  You never know when instead of telling you, "go to the store and get some pork chops," I would say, "go to the pore and get some stork chops."  Wait, what?  Do they sell stork chops?  My mind isn't always top notch on lack of sleep.  Well, the first time I made this recipe, I made a serious blunder that nearly burned our faces off, but in the end, we decided that they were probably the best enchiladas ever- despite the aftermath similar to the poor guys in Indiana Jones that kept their eyes open when the Covenant of the Ark (looking back, I didn't even mean to flip those words.  ha!) was opened.  

I'll post the original recipe, but if you want some serious (and I mean serious) kick, I'll post the original way that I did it as an optional change.  Amazing!  Both ways are delicious- one is mild and one is hot.

Cheese Enchiladas with Tomatillo Sauce

source: adapted from food.com

Sauce:

4 tomatillos, husks removed and washed

1 serrano pepper

1/4 c white onion

3 T cilantro

1 dried chipotle pepper- OPTIONAL

1 T vegetable oil

1 t Adobo seasoning or taco seasoning

1/2 c chicken broth, optional

8 Flour or corn tortillas

Shredded Monterey Jack and/or Cheddar cheese

chopped onion

Sour cream

diced tomatoes

chopped lettuce

Place the washed tomatillos and the serrano pepper in a saucepan.  (If you want the added heat, add the dried chipotle pepper in as well).  Bring to a boil.  Turn heat down and simmer for ten minutes.  Drain.  Let them cool a little bit.  I cut the stem part out of the tomatillos, but I don't think it's necessary.  Cut open the serrano pepper and remove the seeds.  

Preheat oven to 350.

Place everything in a blender.  (If you're doing the part with the chipotle pepper, cut off the stem and place the whole thing in the blender.  I totally forgot that I had it in there until I had blended it up and tasted it.  If you want some heat but not as much, remove some or all of the seeds.) Puree the mixture until it is smooth.  Set aside.

Heat the 1 T oil in a skillet over medium-high heat.  Once it is heated, add the tomatillo sauce.  Bring it to a boil.  Lower the heat and cook it five more minutes.  It should darken and thicken a bit.  Season it with Adobo seasoning or taco seasoning.  

*As a side note, I thought the sauce was a bit thick.  Next time, I'll add 1/2 c chicken broth to thin it out a little bit.

Pour some of the sauce in a 13x9 pan.  

Take a tortilla in your hand.  Place about 1/4 c of cheese down the center.  Top it with a few chopped onion, if desired.  Roll it up and place it seam side down in the pan.  Repeat with the remaining 7 tortillas.  Pour the remaining sauce over the top of the enchiladas.  Sprinkle some extra cheese on top.  Bake for 10-15 minutes, or until the cheese is melted.  

Top with sour cream, chopped lettuce, tomatoes, green onions, pico de gallo, or whatever you like.

I love this enchiladas.  The flavor from the sauce is wonderful.  It's better than any store bought sauce.  It also tastes like the green mild sauce from a restaurant that shan't be named but it starts with Cafe' and ends with Rio.  It's much cheaper to make it at home!  

Enjoy!

Homemade Crunch Wrap Supreme

I have a confession to make.  When I eat a sandwich from Subway, Port of Subs, Jimmy Johns, or any other sandwich shop, I always get a bag of Cheetos.  They are my favorite kind of chip. In fact, growing up, I'm sure that every article of clothing and blanket I owned had a Cheeto smudge on it at some point.  Not only do I get the Cheetos to go along with the sandwich, but I actually put them on the sandwich.  There is something about a crunchy chip in a sandwich that just makes my heart all a-flutter.  Well, I saw this recipe, and I have never had one of these from Taco Bell; however, the fact that it had a little extra crunch in there was very appealing.  It's no Cheeto, but I figured a regular ol' tortilla chip would be good.  Sure enough!  I loved it!  This recipe was great.  It's like a Mexican Calzone thing.  An added bonus- You make it yourself instead of going to Taco Bell, where I'm pretty sure their "beef" isn't beef at all.  This is great for kids since you don't have to worry about every ounce of taco meat and shredded cheese ending up on the kitchen chairs when your four-year-old tries to pick up a regular taco.  It's all contained.  Nice!  I wonder if I could wrap up their toys in one of these things.  

 Homemade Crunch Wrap Supreme
source: http://culinaryxcouture.blogspot.com/2012/02/homemade-crunchwrap-supreme.html

6 extra large burrito flour tortillas
tortilla chips
1 pound ground beef
1 pkg taco seasoning
sour cream
nacho cheese (I used Tostitos Salsa con Queso dip)
shredded lettuce
diced tomatoes

Brown the ground beef in a skillet.  Drain the grease.  Add the taco seasoning according to package directions.

Place the large tortilla on a plate.

 Put about 1/2 c ground beef in the middle.

 Top with some of the nacho cheese.

 Put some tortilla chips on top of that.  If you have tostada shells, you can use those as well.

 Add a few dollops of sour cream.  Don't you love the word "dollop?"

 Top with shredded lettuce and tomatoes.

 Fold up one of the sides and hold it in place.

 Fold up the next side.  Hold in place.

 Fold up the next side.  Seeing a pattern?  :)

 Fold and hold.

 Fold up the last side.  If you still have some in the middle that is not covered up, break off a piece of tortilla from another one and place it in the middle.

 See?  It'll be nice and enclosed.

 Maybe put  small plate on top of it until you are ready to toast is on the griddle.

Once you've folded them all, lightly spray a griddle or skillet with cooking spray.  Heat over medium-high heat.  Place the Crunch Wraps onto the skillet, folded side down.  Cook until it is golden brown.  Flip and cook the other side.

 There it is, folks!  A lovely, toasted Crunch Wrap Supreme.  I was multi-tasking while trying to cook, so it got a little too toasty on the top.  It was still delicious!

 Here is a quick picture of the inside.  It looks messy, but boy, was it delicious!

 Yum.  I loved this.

Chicken Lime Tacos

I graduated from college almost ten years ago, but I still have dreams that I am going back to college for more education.  It is always back to Snow College, where I got my Associate's degree.  This time in my dream, I went to get my apartment.  The apartments in the complex were categorized.  I saw "dance team girls," "Soccer girls," "Volleyball girls," and "Test anxiety girls."  I remembered thinking in my dream, "Oh, man.  I'm probably going to end up in that apartment."  It made me laugh so hard when I woke up.  Luckily, I woke up before my subconscious categorized me in an apartment with a bunch of people that get anxiety at the near mention of a number two pencil and little bubbles.  

If there was an apartment labeled "Mexican Food Lovers," I would surely end up in there.  Especially as of late, I just can't get enough of the stuff!  I found this taco recipe on favfamilyrecipes.com, and it is so delicious!  The fresh lime flavor really packs a punch, and it is just a really fresh and light taste for the ridiculously hot Las Vegas summers.  It's actually healthy, too!  

 Chicken Lime Tacos
source: favfamilyrecipes.com

1 1/2 lb chicken, cubed
1/4 c red wine vinegar
juice of 1 lime
2 t sugar
1 t salt
1 t black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 T fresh cilantro, chopped

flour tortillas

toppings:
pico de gallo
guacamole or avocados
cheese
Shredded lettuce
Chopped cilantro
sour cream
taco sauce

Heat a skillet with 1-2 T of vegetable oil over medium-high heat.  Add the chicken and cook until it is white on all sides.  In a small bowl, combine vinegar, lime juice, sugar, salt, and pepper.  Add to the chicken.  Simmer an extra ten minutes or until the chicken is cooked through.

Put the chicken mixture on a tortilla and top with your favorite toppings.

 I love this recipe!  It's so simple and delicious.  It's almost so good that I want to add extra exclamation points.  However, my obsession with correct punctuation has overruled.  :)  Now go make some delicious and healthy tacos.

Mojo Pork Tenderloin Fajitas with Avocado Salsa

In a very recent post, I mentioned that I didn't want to join Pinterest.  However, I have given in.  I am slightly (cough, cough) addicted.  I could spend hours browsing recipes, DIY projects, and other ideas for my kids.  They have these little sayings alongside vintage pictures.  I saw this one of a mom talking to her son.  It said something like, "I have told you not to use that language!  However, in the right context, it is completely understandable, and you're right... That food did taste like s***."  I was cracking up.  I don't know who comes up with this stuff, but it makes my hours of being up with a baby at night much mroe enjoyable. 

These fajitas will not taste like the above-mentioned adjective.  They were tasty indeed.  The flavor of the grilled pork was wonderful thanks to a citrusy marinade.  The grilled vegetables were a nice touch, and the avocado salsa was the cherry on top.  This is a healthy meal and a unique way to use up pork tenderloin in a different way.

Mojo Pork Tenderloin Fajitas with Avocado Salsa
source: Better Homes and Gardens Grill It! Cookbook

1/3 c olive oil
1/4 c chopped onion
1/3 c lime juice
1/3 c orange juice
1 t cumin
1 t oregano
6 cloves garlic
1 1-pound pork tenderloin

2 lg sweet red peppers, halved and seeded
2 medium onions, cut into thick slices
8 8-inch flour tortillas

1 avocado, diced
1/4 c diced red onion
1/4 c chopped cilantro
2 T lime juice
1/2 to 1 t hot pepper sauce
1/4 t salt

Combine the first seven ingredients in a quart size Ziplock bag and add the pork tenderloin.  Marinate for 8-24 hours in the refrigerator

 Remove pork and reserve marinade.  Brush the red peppers and onion with the reserved marinade.  Discard the rest.

Preheat the grill to medium-high heat. 

 Grill the meat for 20-25 minutes or until a thermometer reads 155 degrees. Tent the meat with foil and let it rest for ten minutes.

 While the meat is resting, grill the peppers and onions for ten minutes total- five minutes on each side.

 Warm the tortillas on the grill for only about 20 seconds per side.

 Slice the meat, pepper, and onions.  Place on a plate with the tortillas.

 Combine the Avocado Salsa ingredients.  This can be done up to four hours in advance. 

Serve the fajitas with the salsa, sour cream, cheese, and whatever other toppings you may like. 

These were wonderful!  The flavor of the pork was fantastic. 

Beef Tacos (my new favorite!)

While I was growing up, my mom always made these delicious tacos.  They were simple but amazing.  She just browned some ground beef and seasoned it a little with salt and pepper.  Then, she took corn tortillas and fried them in oil for just a few seconds to soften them.  She served the tacos with sour cream, cheese, and Macayo taco sauce.  They don't sound like much, but they are a greasy, delicious mess of a taco.  My brother makes them and calls them "white folk tacos."  He and his girlfriend were hanging out with her family, and she said, "Let's have white folk tacos for lunch."  Everyone looked at her like she was crazy and asked what they were.  She explained it to them, and then my brother explained to her that he made up the name "white folk tacos."  

I hate to say it, but I like these tacos better than the white folk tacos.  Hopefully, I don't get ostracized from the family. The taco meat recipe had quite a few surprising ingredients, but I have come to realize that I should never doubt America's Test Kitchen!  They know their stuff.  The taco shells take some time to make, and you may weave a tapestry of obscenities while making them, but they are worth every second!   I crave these stupid little tacos more than a pregnant woman craves pickles.

Beef Tacos
source: America's Test Kitchen Family Cookbook pg. 391

1 T vegetable oil
1 onion, minced
3 garlic cloves, minced
1-2 T chili powder (the meat was a little spicy for the kids using 2 T)
1 t cumin
1 t coriander
1/2 t oregano
1/4 t cayenne pepper
1 lb ground beef
1/2 c smooth canned tomato sauce
1/2 c chicken broth (preferably low sodium)
2 t cider vinegar
1 t light brown sugar
taco shells ( I made my own- see below)

Heat the oil in a skillet over medium heat.  Add the onion and saute until softened, about five minutes.  Add the garlic, spices, and 1 t of salt.  Cook for about 30 seconds or until it is fragrant.

Add the ground beef, breaking it up as you stir and cook it until it's no longer pink.  Add the tomato sauce, chicken broth, vinegar, and sugar.  Stir until it's thickened, about ten minutes.

Here's a blurry picture of what you'll get.  Don't be fooled by the different ingredients.  It is amazing taco meat!  I will never use a seasoning packet again- ever!

 Here is a finished product of the mini taco shells I made.

 I used the small 4 or 5 inch tortillas because I wanted mini taco shells in the hopes that the kids would try them.  :)  I loved the small taco shells, but my husband likes it better when I use the bigger tortillas since it's easier to load up the taco.

Preheat oil over medium-high heat for about 10 minutes.  Test the oil by dipping a little of a tortilla in the oil.  If it sizzles, it's ready.

Using some metal tongs, hold one end of the tortilla.  Dip the bottom half of the tortilla into the oil and hold it in place with another metal utensil.  The bigger and wider, the better.  Hold it in place until the bottom is golden brown and stiff.

 Repeat with the other side.  Place the taco shells upside down on a paper towel-lined plate.  As a side note, this taco shells are a downright pain in the rear end to make!  I'm not going to sugar coat it at all.  However, they are so delicious, that I will make them again and again.  They taste so much fresher than the store bought shells- those things are atrocious.

 Get an array of taco toppings on a plate.  We used sour cream, cheese, lettuce, chopped tomato, green onions, and cilantro.

 Put some of that delicious meat at the bottom.

 Add some cheese shreddings.

 Add a little lettuce.

 Add sour cream.

 Top with tomato, cilantro, and green onions.

 Yum!

 I'm telling you- These tacos are amazing!