Day 12
8 Recipes Completed
2 Projects in progress
Not
much to explain here, we all know of tacos. I created this dish as a
way to use up some extra salsa I had. It turned out so moist and
flavorful that every time I make my salsa I put some aside for this
tacos. The recipe is not very complex and is more about what you have
sitting around so don’t worry if you need to modify it a little.
Tacos
Meat
1 Pound boiled Chicken meat (I use the thighs but any meat is fine just make sure bones are removed)
1 ½ Cups Salsa Quemada (This salsa is my choice as it has a perfect blend of spice and freshness)
1 Tbs Fresh crushed oregano
1 tsp Chile flakes
1 tsp cumin
1 Tbs olive oil
Condiments
Greens (I used spinach)
Cheese
Avocado Cut into thin strips
And tortillas (I highly recommend the la tortilla factory hand made style white corn tortillas)
In
skillet heat up oil on med high heat. Toss in chicken, chili flakes,
cumin, oregano and ¾ cup Salsa. Fry for about 5 min, stirring until most
of the moisture from the salsa is gone. Add the remaining ¾ cup of
salsa, mix for a min or two to make sure it is hot then place on warm
tortillas add your choice of toppings. Makes about 8 tacos.
Hope you enjoy,
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Day 8
5 Recipe Completed
2 Projects in progress
After pushing threw second place the last 4 throwdowns I have emerged
the champion once again. My Mexican style boiled meatloaf came out on
top but it was not easy I had some major competition, from friends
Sabrina and Chris. I will go over the whole throwdown in tomorrows post,
for now I would like to share my meatloaf recipe with you.
Mexican style Boiled Meatloaf
Meatloaf
½ Pound Ground Beef
½ Pound Ground Pork
1 Egg
2 tsp Chopped Fresh Mint
2 tsp Crushed Oregano
2 tsp Salt
1 tsp Cumin
½ Cup bread crumbs
¼ cut onions chopped fine
2 tsp garlic minced
½ cut raw uncooked rice
ketchup
Vegetables and serving stock
4 Cups chicken broth
2 Roma tomatoes chopped
2 Serrano chilies chopped
2 tsp garlic minced
1 large carrot cut into med size pieces
1 tsp oregano
1 tsp salt (2 if the chicken broth has no salt)
¼ pound of fresh green beans (remove tips and slice into 1 inch pieces)
Start with the Vegetables and stock add all the ingredients together and turn on a med high heat and cover.
In
Bowl add all ingredient for the meatloaf except the ketchup and mix
together. Place in large muffin pans and bake at 350 for about 45 min.
Once you take them out remove from muffin pans and add each one into the
vegetables and stock turn to med heat and boil for ½ hour. Remove meat
loafs from liquid and place on oven sheet, cover with the ketchup and
place back in the oven for 20 min. Slice and serve with a spoon full of
vegetables and juice
I got my inspiration from the Mexican soup albondigas with a little traditional meatloaf twist.
