Guadalupe Moreno who runs Mi Moreno, a tacos de guisado business in the Bay Area shared this recipe which appeared in New York Times cooking and sounds like a winner. It is perfect in tacos, in a burrito, on top of crisp tostados with lettuce and salsa, inside quesadillas or as a tamal filling. To … Continue reading
Normally I enjoy a stir-fry with lots of veggies but this beef recipe sounded very good and easy. Besides it had two of my favorites; tomatoes and green onions. This dish was served to the author as a young child who adapted her mother’s recipe using fresh tomatoes to a canned variety. It was very … Continue reading
What a wonderful way to make chicken that will be good in tacos, burrito bowls, enchiladas, quesadillas, tostados or even on a sandwich. Because it is made in a slow cooker it is a perfect dish to make during the warmer months. I often will plug it in on my deck! There are many versions … Continue reading
Barbacoa (Mexican word for barbeque) is a classic dish from Mexico made by long, slow cooking of usually beef with strong smoky seasonings. Traditionally, barbacoa is steam cooked in an underground oven until very tender and succulent. But for the American home cook a slow cooker is the best method of cooking and the choice … Continue reading
TikTok is a video-sharing social networking app that allows users to create and share short form videos on any topic. It is the international version of China’s Douyin. To be honest I first heard about TikTok when Trump threatened to ban it in the United States – not sure why. I did however love this … Continue reading
This is another recipe from last year as I continue to decide what to do about my picture editing source. The changes they have made are not agreeing with me – too complicated or maybe I just don’t have the patience. Anyways, I am still working on this issue – any suggestions for picture editing? … Continue reading
Pickling is a means of preserving the shelf life of food by fermentation in brine (like kimchi) or immersion in vinegar like most of our grocery store pickles. There are no preservatives or artificial colors and the taste and texture of homemade is much better than pickled jalapenos you can buy from the grocery. They … Continue reading
I love these cheesy crisps flavored with different cheeses, spices/herbs/seeds, lemon zest and even pepperoni. Great for a cheese or charcuterie platter or to serve alongside soups such as tomato or minestrone. How about making smaller Parmesan crisps to add to a caesar salad instead of croutons. Use bigger Pepper Jack crisps to put on … Continue reading
Fajitas were traditionally made with skirt steak (carne asada) marinated, cut into strips against the grain and cooked on a grill. Sizzling fajitas were brought to the table on a cast iron skillet with a wood board underneath. Diners then assembled their own fajitas with ingredients such as sliced green peppers and onions and condiments like … Continue reading
I made sopes awhile ago and froze the leftover chorizo-potato mixture to use later in tacos. I am finally getting around to making these tacos and here they are. Feel free to add any condiments of your choice. This is really, really good and a favorite base for tacos. If you enjoy spicy Mexican food … Continue reading