Category: Mexican

Pork Tacos

Mexican, Pork

Pork Tacos. 2 words that confuse me. Chicken tacos; Sounds good. Beef tacos; OK, I could eat that. Fish tacos; the spicier the better. Shrimp tacos; Always! You don’t even have to ask! But I am always wary of the pork taco. I am not sure why…until tonight. The girls and I had taco bar night. I make the meat and all the fixings go in little containers. Everyone gets to fix up their tacos.

Easy, fast dinner in less than 15 minutes.
I started with the pork. It was leftover meat from when I made this…
https://funfoodiefamily.com/2013/09/07/bbq-sandwiches/

All I had to do was defrost it. Then I cut up our fixings…lettuce, tomato, cheese, avocado, and salsa. I toasted up a few corn tortillas right on the eye of the stove. Perfection!

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Tomato Tortilla Soup

Mexican, Soups

So after tonight you won’t have to hear anymore about my Ragu sauce…for now…https://funfoodiefamily.com/2013/09/02/pork-rib-ragu/
I took the rest of the sauce and pureed it in a blender with a bit of chicken stock. That was my soup. I heated it on low while I fried up my tortillas. I took vegetable oil and cooked it on medium heat while I sliced up about 5 tortillas in to strips. I tested the oil with one strip. You could use a meat/candy thermometer to get the oil up to about 350-375. If not, when you put the test strip in the oil, it should immediately start to bubble. Cook until golden brown, less than a minute. Babaysit them or they will burn. I poured myself a bowl of soup and topped with tortillas, sour cream, and shredded cheese.

The Mexican culture apparently has different recipes for Tortilla Soup. Each family (and sometimes different family members) makes it different, so there is no one right way. If I had some avocado I would slice some on top. It has been a rough week, so this soup was so warm and comforting!

Corn tortillas frying up (you could bake them)
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Soup warming:
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Add your toppings!
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Eggs Diablo

Breakfast and Brunch, Eggs, Leftovers/ Freezer Meals, Mexican

I watched Rachel Ray last night and her show was all about rolling over leftovers. Try to make your food dollar stretch by re-purposing your dinners into some great breakfast, lunches, and dinners. I love this idea! I think it is important to find ways to not throw out food. Food cost money, and no one wants to throw money away!

You may remember last night I raved over my leftover Ragu sauce. I was thinking of this dish last night when I typed out my dinner post. It was everything like I imagined it would be! Eggs Diablo, or Eggs in Hell, are eggs poached in fiery tomato sauce. I decided to re-purpose my Ragu sauce by adding some hot sauce in it to and poach the eggs. Serve with some crunchy bread for dipping. Easy and fast. I made this dish in about 10 minutes.

First I added my leftover Ragu to the pan and put in a few good shakes of hot sauce. Then I cracked 2 eggs on top. Cook for about 5 minutes uncovered. Then take off the heat and add a lid to poach the eggs in the steam. You could also cook this in the oven if you wanted to… 350 for until the eggs are cooked how you like.
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Money shot! Runny eggs are crucial for this dish. The rich yolks and tomato sauce dipped up on a piece of toast…Just yum! You could totally use this as a thick soup and add some tortilla pieces, avocado slice, and a dollop of sour cream. I have more Ragu in the fridge, so I will def. be coming up with another recipe or 2 to rollover this sauce. What is your favorite way to rollover leftovers?
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Taco spaghetti

Leftovers/ Freezer Meals, Mexican, Pasta, Vegetarian

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Sounds weird. Putting it together was weird. Once cooking, smelled delicious. Came out beautiful. E high fives me. I kinda saw another recipe like this named taco spaghetti. Italian- Mexican fusion. Thinking you could make this vegetarian with black beans instead of meat. My husband was still weirded out by the combo, but he still cleaned his plate. Plus, more in the freezer for another night in the near future!

Healthy Southwestern Quinoa Salad…

Mexican, Salads, Vegetarian

I hadn’t planned on eating a vegetarian meal tonight. I made taco meat and the fixings for Gorditas. My family ate this…
https://funfoodiefamily.com/2013/07/23/homemade-taco-seasoning-mix/

I saw this recipe on Pinterest, and I remembered I had some quinoa in the cabinet.
http://diethood.com/2013/07/24/southwestern-quinoa-salad-with-creamy-avocado-dressing/

I added this recipe to a pile of crisp lettuce and added cheese, fresh avocado, sour cream, and taco sauce. I didn’t make the dressing, because I wanted the chunky avocado for texture, and had the taco sauce and sour cream for my “dressing.” Love the idea for this dressing, though.

This was delicious and super filling. You could add some taco chips or make this into a taco filling.

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