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Carnita Tacos

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Carnitas Tacos with Pickled Onions

Well, I missed the Cinco de Mayo train with this recipe.  I was getting ready to post this last Sunday, but I got into a cleaning mood all Sunday morning and completely cleaned every surface in my house.  I even vacuumed my balcony.  Who does that?   It was one of those moments when your realize that you are totally turning into your mom.   I am having those a lot lately!

I feel like May is going by so fast.  I was shocked the other day that it was already May and now we are already halfway through.   We are on summer time already apparently.   I know it’s no longer Cinco de Mayo, but one of the great thing about Mexican food is that you can eat it all year round.

Carnitas

Since I have moved to California, Carnitas have become my favorite kind of taco.  What are Carnitas you ask?  Carnitas are the Mexican version of pulled pork.  The pork is shredded and then cooked a little longer to caramelize.  What’s better than carnitas?   Well I would say carnitas in a corn tortilla topped with salsa verde and your choice of pickled onions or cabbage slaw.   Oh yeah, that’s what I am talking about.

Carnitas Tacos

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Carnita Tacos
Author: 
 
Ingredients
  • 4-6 lbs. bone-in pork shoulder
  • 2 tablespoons canola oil
  • 1 lime, juiced
  • 1 orange, juiced
  • 1 teaspoon chile powder
  • 1 teaspoon ancho chile powder
  • 2 bay leaves
  • ½ teaspoon cumin
  • 3 cloves garlic, thinly sliced
  • 1 medium onion, chopped
  • Kosher salt
Instructions
  1. The night before- Cut pork shoulder into 3-4 inch pieces, trimming off the excess fat. Sprinkle pieces of the the pork with kosher salt and stick in a large sealable bag to refrigerate overnight.
  2. The day of- Preheat your oven to 350°F.
  3. In a large Dutch oven or pot heat oil over medium-high heat. Sear pork pieces on all sides about 2-3 minutes on each side. You may need to do this in 2 parts to lay all the pork pieces down flat. Remove the browned pork to a plate.
  4. In a 1 cup measuring cup squeeze a lime and orange and fill remaining cup with water. Pour into the Dutch oven and scrape the brown bits off the bottom. Add in chili powders, bay leaves, cumin, garlic, onions, and a pinch of kosher salt to the liquid. Return the pork back into the pot and then add water so that ⅔rds of pork is covered.
  5. Place in oven to cook for 2½ to 3 hours without a lid. Turn the pork a few times during the cooking time. The pork is cooked when most of the liquid is gone and pork falls apart easily with a fork.
  6. Shred the pork with two forks. Return pork back to the oven and cook until pork crispy and caramelized. This will take 15-20 minutes.

 

Pickled Onions

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Pickled Onions
Author: 
 
Ingredients
  • 1 red onion, sliced thin
  • ½ cup vinegar, apple cider or white
  • 1 cup warm water
  • 1 tbsp. sugar
  • 1½ tsp. Kosher salt
Instructions
  1. Mix vinegar, warm water, sugar and salt in a small bowl until sugar is dissolved. Add onions into a mason jar or sealable container. Add vinegar mixture to jar and refrigerate for at least day.

Cabbage Slaw

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Cabbage Slaw
Author: 
 
Ingredients
  • 1 cup Shredded red cabbage
  • juice from ½ lime
  • fresh cracked salt and pepper, to taste
Instructions
  1. In a container stir together cabbage, lime juice, salt and pepper. Refrigerate for at least 30 minutes.

Source- Carnitas and Pickled Onions adapted from Shared Appetite, Cabbage slaw adapted from Skinnytaste

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Cinco de Mayo Recipes: Dip your chip in this!

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Cinco De Mayo Recipes: Guacamole, Pico De Gallo, and Salsa Verde {from 2 Sisters 2 Cities}

I started looking for Cinco de Mayo recipes to make last weekend.  I found really good-looking recipes for guacamole, pico de gallo, and salsa verde on the blog Shared Appetite.  I was so inspired by all of Chris’s photos and Mexican recipes, I planned a whole weekend of Mexican foods to cook.  There are even more recipes I want to try, but I decided to start with these three.

Guacamole

Guacamole

What goes more perfectly with margaritas than a bowl of fresh homemade guacamole and tortilla chips?  M and I have given you several recipes for guacamole over the years.  Think of this as an update to those.  I have to say this recipe is the closest to restaurant guacamole that I have ever made.  The best part of making guacamole is that it is so easy to make and you don’t need to cook anything-  just mix!  If you use my bag method, it is even easier.

The Best Guacamole

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Guacamole
 
Ingredients
  • ¼-1/3 cup finely chopped red onions
  • 2 tsp. chopped garlic, about 1-2 cloves depending on size
  • 1 jalapeno, seeded and deveined, chopped
  • ½ teaspoon cumin
  • 3 ripe avocados
  • 1-2 tbsp. lime juice, 1-2 limes depending on how juicy limes are
  • ½ large tomato, seeded and diced
  • ¼ c. cilantro, chopped
  • Kosher salt
  • Freshly ground pepper
Instructions
  1. Add red onion, garlic, jalapeno, and cumin into a large plastic bag.
  2. Cut the avocados in half and remove pits. Using a dull knife, like a butter knife, slice a grid pattern in the avocado making sure to not cut the skin (about 3-4 vertical, 4-5 horizontal). Flip the skin inside out over a bowl, and small squares of the avocado should fall out. Take a spoon and scrape off the rest. Repeat for the rest of the avocado halves.
  3. Once avocados are in the bowl, stir together and mash up to your liking ( I leave mine a bit chunky.)
  4. Add the avocado to the plastic bag with the other ingredients and add 1 tbsp. of lime and chopped cilantro. Seal bag and mix ingredients together with your hands on the outside of the bag. Add salt and pepper to taste and add additional lime if need.
  5. Let set for 30 minutes in the fridge in the bag for better flavor. Serve and enjoy.
  6. When storing leftovers make sure to place plastic wrap directly on guacamole to prevent browning.

Source- slightly adapted from Shared Appetite

Pico de Gallo

Pico de Gallo

Pico de Gallo is basically a fresh tomato salsa.  Salsa is one of my favorite condiments.  I like salsa with chips, tacos, fajitas, quesadillas, taco salads,  baked potatoes, and even perogies.  When I was single, I used to go through a huge jar of salsa every week.   When I go to Chipotle, I love their mild fresh tomato salsa on my burritos and in my salads.  I love it so much that I even get a side of it to go with their lime & kosher salt chips.  I have been searching for years for a recipe that is like their salsa and this recipe is totally it!

Whether you call it Pico de Gallo, fresh salsa, tomato salsa, or mild salsa, it is delicious and so easy to make!

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Pico De Gallo
 
Ingredients
  • 2 large tomatoes, diced
  • ¼ cup chopped red onion
  • 1 jalapeño, seeded, deveined and chopped
  • 1-2 tbsp. lime juice, about 1-2 limes depending on how juicy the limes are
  • ⅛- ¼ cup chopped cilantro
  • Kosher salt
Instructions
  1. In a bowl, combine all the ingredients and stir together. With cilantro and lime, start with the lower measurement and work up to higher measurement depending on your liking. Add kosher salt to taste.
  2. Let sit at least 30 minutes before serving.
  3. Store in an air tight container or jar in the refrigerator for up1-2 days.
  4. Serve with tacos, chips, fajitas, or quesadillas.

Source- slightly adapted from Shared Appetite

Salsa Verde with Chips

Salsa Verde

Let’s talk some more about salsa.  This salsa is green from the tomatillos that you put it it, instead of tomatoes.   There is a taco place in San Fran called Tacolicious and they often come to our market lunches and sample sales.   I love their carnitas or brisket tacos covered in some of their salsa verde!  Sooooo good.  My mouth is watering just thinking about it.   I made all these sauces and salsa this weekend like they were going out of style!  Can you tell that I love Mexican food?!

Jar of Salsa Verde

This salsa is easy to pull together by roasting all your veggies on a baking sheet.  You then simply process everything together and you have salsa.   Dip it with chips or top some tacos and you are good to go.

Roasted Tomatillas

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Salsa Verde
 
Ingredients
  • 6-8 small tomatillos, peeled,cleaned,and halved
  • 3-4 cloves garlic (still in its skin)
  • 1 onion, cut into 3-4 round slices
  • 1 jalapeño
  • 1-2 tablespoons olive oil
  • Kosher salt
  • 1-2 tablespoons lime juice, about 1-2 limes depending on how juicy the limes are
  • ⅓ cup loosely packed cilantro
  • Freshly ground black pepper
Instructions
  1. Preheat oven to 450 degrees
  2. Prepare a baking sheet by lining with aluminum foil and drizzling part of olive oil down on the pan to prevent sticking. Place tomatillos, garlic, onion, and jalapeño on the baking sheet. Take remaining olive oil and drizzle over vegetables and sprinkle with 1-2 tsp. kosher salt.
  3. Place baking sheet in oven for 18-20 minutes. After baking, turn broiler on for 3 -4 minutes to slightly char the top of vegetables. Take pan out of oven and let cool.
  4. Place tomatillos and onions in the food processor. Squeeze the garlic cloves out of their skins and add to food processor. With gloves or plastic bags on your hands, remove top and seeds from jalapeño. Add to food processor . Keep some seeds on the jalapeño for spiciness. Add in cilantro and 1 tbsp. lime juice, and salt and pepper to taste. Blend all together until smooth.
  5. Taste, add additional lime, salt and/or pepper if needed. Blend an additional couple seconds if adding ingredient.
  6. Store in an air tight container in the refrigerator and serve with tacos, chips, or whatever type of food you would put salsa on.

Source- slightly adapted from Shared Appetite

Check back soon for more Cinco de Mayo recipes- taco and quesadilla recipes coming up!

sisterk (2)

Tres Leches Cupcakes

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Tres Leches Cupcakes {from 2 Sisters 2 Cities}

I typically buy healthier items when I grocery shop at Whole Foods (versus a typical Boston-area grocery store such as Stop & Shop or Shaw’s.)  However, the one thing that gets me everytime is the tres leches cake from prepared foods section.  It’s always located on the last end-cap we have to go around before we head to the cashier.  I can practically hear it calling my name from the shelf!  I often find myself picking up a slice to split with my husband for dessert.

Tres Leches Cupcakes {from 2 Sisters 2 Cities}

While K and I were discussing what Cinco de Mayo recipes we were going to post, I told her about my obsession with the WF tres leches cake.  I’ve never made one before and she told me that I had to try making tres leches cupcakes instead.  K just bought me some awesome new cupcake pans for my birthday so I figured it would be the perfect chance to use them.

Tres Leches Cupcakes {from 2 Sisters 2 Cities}

If you haven’t had a tres leches cake (or cupcake) before, tres leches means three milks due to the three varieties of milk used in the recipe.  This recipe actually has four types if you count milk and heavy cream as separate types of milk (the other two are evaporated milk and sweetened condensed milk.)

Tres Leches Cupcakes {from 2 Sisters 2 Cities}

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Tres Leches Cupcakes
Author: 
Recipe type: dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
Ingredients
For the cupcakes:
  • 1 cup, plus 2 tablespoons cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 5 eggs, yolks and egg whites separated
  • 1 cup sugar, divided
  • ⅓ cup whole or 2% milk
  • 1 and ½ teaspoons vanilla extract
For the tres leches glaze
  • 1 12-ounce can evaporated milk
  • 1 14-ounce sweetened condensed milk
  • ½ cup heavy cream
For the cupcake topping
  • 2 cups heavy cream
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon (optional)
Instructions
For the cupcakes:
  1. Preheat the oven to 350 degrees Fahrenheit. Prepare two cupcake pans with paper liners (this recipe makes about 18 cupcakes.)
  2. In a large bowl, whisk together the flour, baking powder, and salt. Meanwhile, in a mixing bowl of an electric mixer, add the egg yolks and ¾ cup sugar. Beat them together using the whisk attachment until mixture is well combined. Add the milk and 1 and ½ teaspoon vanilla; continue to beat until combined.
  3. Pour the liquid mixture over the flour mixture and stir together gently with a spatula. Wash out the mixing bowl and whisk attachment. Once dry, beat the egg whites on high speed until stiff peaks appear. Add ¼ cup sugar and continue to beat until combined.
  4. Using the spatula, gently fold the egg whites into the other large bowl. Mix until just combined and pour batter into cupcake liners. Bake for 15 minutes or until center of cupcakes reach 200 degrees Fahrenheit. Remove from oven and allow to cool.
For the tres leches glaze
  1. Line a baking sheet with foil and transfer the cupcakes once they have cooled. Using a fork or a skewer, poke about 10 holes into each cupcake.
  2. In a large measuring cup, whisk together the evaporated milk, sweetened condensed milk, and ½ cup heavy cream. Pour mixture over the cupcakes (some residual glaze will spill over onto the foil.) Place the baking sheet of cupcakes in the fridge and allow to chill up to 30 minutes.
For the cupcake topping
  1. In the mixing bowl of an electric mixer, add the heavy cream, sugar, vanilla extract, and cinnamon. Using the whisk attachment, mix together until stiff peaks form. Use a spatula or spoon to top cupcakes with whipped cream topping.
  2. Store cupcakes in refrigerator.

Source: Adapted from The Pioneer Woman, Alton Brown, and The Latin Kitchen

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The Classic Margarita

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Classic Margaritas

You all know how much I love themed-blogging!  I made all sorts of Mexican food this weekend to share with you this week to help plan your Cinco De Mayo celebrations for this upcoming weekend.  Or, if you are like me and love all Mexican foods all the time, there will be plenty of new recipes for you to try anytime.

I am going to start this fiesta off right with my favorite margarita recipe.  I made this for a group of friends at a bachelorette party I was at last year and for my family last Memorial Day weekend.  It was a hit both times.

Pitchers of Margs

As I have mentioned before, I am not a huge liquor drinker  Until last year I didn’t have to much experience with drinking margaritas.  In search of the perfect after-work happy hour place with two of my co-workers in NY,  we found a restaurant close by that served amazing margarita for five dollars during happy hour.  You are probably thinking that’s a rip-off, but in NYC that is a steal for a drink that is served in a glass cup.  Sad, but true! Anyways, I fell in love with margaritas and especially love them served with freshly made tortilla chips salsa and guac.  Needless to say, we frequented this place a lot and always had a good time.

Making your margaritas at home is always the best because you can control the amount of liquor you want in it and you can put extra salt on the rim!   This recipe makes four drinks so feel free to double or halve it as needed.   Serve with a salt-rimmed glass and ice!

Lime Margaritas

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The Classic Margarita
Author: 
Serves: 4
 
Ingredients
  • ½ cup sugar
  • 1 cup water
  • 1 cup fresh squeezed lime juice (about 8-12 limes)
  • ¾ cup (6 oz) silver tequila
  • ½ cup (4 oz) orange liqueur
  • lime wedges/slices for garnish (optional)
  • kosher salt for rim of glass (optional)
Instructions
  1. In a sauce pan, heat up water and sugar until sugar is completely dissolved. Place simple syrup in a jar or pitcher and let cool.
  2. Using a juicer or citrus press squeeze 8-12 limes until you have 1 cup of lime juice. For easier juicing bring the limes to room temperature and roll the lime back and forth with the palm of your hand against a hard flat surface (like counter-top) and apply pressure to the lime as you roll.
  3. Add lime juice to cooled sugar water. Stir in tequila and orange liquor.
  4. To prepare the glass rub a lime wedge on the edge of glass to add a small amount of moisture. Place some kosher salt on a plate and turn glasses rim in the salt until covered, add in ice and pour in the margarita! Enjoy!

Source- adapted from Confections of a Foodie Bride

Margaritas

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Recipe Redo- Black Bean Burritos

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Black Bean Burritos

A couple years ago, I posted this recipe for black bean burritos on our blog because it was a great quick meal that I made often.   I just started making these burritos again to pack up for lunches during the work week.  They re-heat really well and are delicious!   I thought I would redo the recipe for all of you to give it a fresh face, plus add in all the changes I have made over the years.

The key to this recipe is a good tortilla.  I previously used whole wheat tortillas, until I found a great white tortilla by La Tortilla Factory that is light and has less calories then the wheat ones I used previously.  I also have been using these tortillas for my favorite fajitas and they are so good!

Black Bean Buritto Casserole

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Black Bean Burrito Bake
Author: 
Recipe type: Dinner
Serves: 4
 
Ingredients
  • 1 chipotle pepper in adobo sauce
  • ½ cup of light or fat free sour cream
  • 2 tbsp. finely chopped onions
  • 1 cup of frozen corn, thawed
  • 1 14.5oz. can of black beans, rinsed
  • 4- 8 inch tortilla
  • Cooking spray
  • 1 cup jarred salsa
  • ½ cup shredded colby jack cheese
Instructions
  1. Preheat oven to 350 degrees.
  2. Chop up the chipotle pepper finely and place in a medium sized bowl.
  3. Add in ½ cup of sour cream to the chopped chipotle pepper and mix until combined. Let set for 10 minutes.
  4. While the sour cream pepper mix sets, take half of the black beans in a small bowl and smash with a fork or potato masher.
  5. Add crushed black beans, black beans, corn, and chopped onions to the sour cream mixture.
  6. Take a 2 quart casserole dish and spray with cooking spray
  7. Take 1 tortilla and place ¼ mixture in the center of tortilla, roll the tortilla tightly and places seam down in the casserole dish.
  8. Repeat with remaining tortillas
  9. With all 4 tortillas in the casserole, spray the tops with the cooking spray.
  10. Top with 1 cup of jarred salsa then sprinkle with shredded cheese
  11. Bake in oven for 20 minutes. Serve with additional salsa and sour cream if desired
  12. *I place them in separate to go containers and place in the fridge to bring to work all week. I reheat for 2-3 minutes in the microwave and then it’s a delicious filling lunch. Mmmmmm.

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Chicken Fajitas

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Chicken Fajitas

These Chicken Fajitas are one of my main go-to meals that I have been making since I started cooking for myself in college.  The recipe has come along over time and matured (just like me!)  I no longer need my George Forman to cook a piece of chicken like I did in college.  I have moved on to making chicken in my Le Creuset cast iron skillet and it comes out so juicy and tender.

Sliced-Peppers-and-Onions_thumb.jpg

They key to not overcooking with the cast iron skillet is to cut the chicken breast (which can be so huge!) into thin pieces that are around the same thickness. I use my instant read thermometer to know when the chicken is done so there is no overcooking.  I then prepare some fresh sliced bell peppers and onion in a large frying pan with  a small amount of oil until they onions are cooked and then stir in some fresh cilantro, lime juice, and cayenne pepper.  I serve the sliced chicken and veggies in a warm whole wheat tortilla topped with salsa and light sour cream.   Since my boyfriend and I are trying to eat healthier, the fajitas have been making it into our menu line-up most weeks.

Chicken-Fajitas-with-Toppings_thumb.jpg

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Ingredients
  • 1 red pepper
  • 1 green pepper
  • 1 yellow pepper
  • 1 onion
  • Juice from 2 limes
  • 2-3 tablespoons Cilantro
  • 8 oz. of Chicken Breast, butterflied into two
  • ½ tsp. Cayenne Pepper
  • 2 tsp. Olive Oil
  • Salt and pepper, to taste
  • Light Sour Cream
  • Salsa
  • Whole Wheat Flour Tortillas
Instructions
  1. In a medium bowl, marinade the chicken with 2 tablespoons of lime, 1 tsp. olive oil, ¼ tsp. cayenne paper, salt and pepper. Allow chicken to marinade for 20-25 minutes while chopping vegetables.
  2. Cut the peppers and onion in thin slices.
  3. Heat a skillet on medium and cook the thin chicken breast until cooked, registering a 160 degrees on a meat thermometer.
  4. Heat the remaining olive oil in a large frying pan. Sauté vegetables until the onions are cooked. Once cooked, take off heat and stir remaining lime juice and cayenne pepper and all of the cilantro into veggies.
  5. Slice the cooked chicken.
  6. Warm tortillas in the microwave between two pieces of paper towel.
  7. In the middle of tortilla place a few slices of chicken, some peppers and onions and then top with salsa and light sour cream to your liking.

What is your favorite recipe that you have been cooking for a long time and that you have improved over time?

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