A couple weeks ago, my friend Cristine asked that once a week, if I didn't mind, could I supply her with a recipe for dinner. She had grown tired of the same old, and wanted some inspiration in the kitchen. Like me, she cooks for two (her husband and herself), but recently, she found out there is a third on his or her way. Right now, the doctor said the third is the size of an onion, so I figured, what better time to start developing a recipe box for Cristine. This way I'll be doing my part to help the onion grow into a healthy, happy honeydew.
So ... on this page, once a week, I will publish one of my recipes for Cristine (and my other readers of course.) They are generally adaptations from other sources, but with a portfolio of making family dinners since the seventh grade, prepping alongside Chef Derek and his crew at the restaurant I used to manage, and signing up for the sport of cooking with my boyfriend, I believe these recipes are tried and true. Happy cooking and feasting!
Taco Night for Two
When deciding what to make for dinner during the week nights, I turn to several sources for inspiration including Food and Wine, Saveur, Smitten Kitchen, Pioneer Woman, and my recipe binder (no link available ... yet). However, once every couple of weeks, I defer to the oracle of my boyfriend and ask, "What should I make?" This inevitably ends up with the answer, "Taco night!" I have to agree though, this is the go to solution for a spiced up, satisfying and sensational meal.
We both grew up eating tacos and fajitas with our families on a regular basis, so it's one of those innate cravings that we get. But after trying tacos, tostados, burritos and fajitas from East to West; dive to fine dining restaurant, my palate for the traditional Ortega taco kit has evolved. So, I have taken my best memories from Fiestas past and stacked them into a double wide hard shell.
This is my latest and greatest recipe for tacos. A forewarning though - you will need to be ready to go when the first flame hits the first pan. Everything should be chopped, in order, and thought through. Its a fierce, 30 minute game of sizzling and stirring, but I'm telling you, the sweat and tears (from the onions of course) is well worth it. You'll also be surprised to find out that your hubby (or significant other) can easily house FIVE of them in one sitting.
Shake up a margarita (or virgin one, Cristine) and have fun been being a little senorita for the evening.
Ingredients
Meat
3/4 lb Ground chuck (I have also used slow roasted and pulled pot roast, pork shoulder, and chicken thighs, which are GREAT options, but the memory of childhood lies in the ground chuck!)
1/4 cup minced sweet yellow onion
2 cloves of garlic minced
1 tablespoon butter
3 Chipotle Peppers in Adobe Sauce chopped up
2 Tablespoons of the Adobe Sauce (take this from the same can of peppers)
1/2 cup Beef Stock
1 (or 2) teaspoons Cumin (I use one because the boyfriend thinks Cumin smells like a Yeti)
1/2 teaspoon ancho chile powder
1 teaspoon Salt (or more based on preference)
1 teaspoon to 1 Tablespoon corn starch (for thickening sauce)
Caramelized onions
1 tablespoon butter
1 onion thinly sliced
1 clove garlic minced
1 teaspoon jalapeno, poblano, or serrano pepper minced (optional)
Salt
Pinto Beans
1 can Frijoles Pintos
4 cloves garlic minced
1/2 cup chicken stock
1/2 tablespoon butter
1 Tablespoon chopped cilantro
Salsa Fresca
1 ripe tomato diced evenly
1 ear of sweet corn, kernels removed (click here for instructions)
1/4 cup red onion minced
1 teaspoon minced jalapeno pepper (optional)
1/2 teaspoon minced garlic
1 Tablespoon olive oil
1 Tablespoon cilantro
Squeeze of lime juice
Salt
Pepper
Guacamole
1 ripe Avocado (save the pit)
1 clove garlic minced
Juice of one lime
1 teaspoon chopped cilantro
Salt and pepper to taste
Drizzle of olive oil
Shredded Colby and Monterrey Jack cheese
Taco shells (I prefer the double thick crunchy ones)
Procedure
Okay, like I said this is a timely process, so here is the order in which you need to do things:
1. Preheat the oven to 350 degrees and set the taco shells on a baking sheet to the side of the oven.
2. Salsa and Guacamole (They are super easy, so get them out the way and on the table)
Salsa
In a medium bowl, combine the ingredients, stir, and let sit.
Guacamole
Peal and pit the avocado (but save the pit) - mush it up, and mix in the rest of the ingredients in a small bowl. Put the pit in the center and let sit. (Somehow the pit has magic powers that makes the guacamole not turn brown)
3. Pinto Beans
Beans
In a small pot on the back burner, melt butter over medium heat. Add minced garlic and cook for 1 or 2 minutes. Drain the can of pinto beans and add to the pot along with the chicken stock and cilantro. Let this mixture steam over low to medium heat until everything below is done.
4. Meat and Onions (these generally take the same amount of time, so you basically want to do these simultaneously)
Meat
In a large saute pan on the front burner, melt the butter over medium heat. Then add the meat, onions and garlic and cook till meat is browned (probably 7 minutes). Add the beef stock, peppers, adobe sauce, cumin, ancho chile, and salt. Let it simmer for three minutes so the flavors blend together. Thicken the sauce with corn starch. Add a teaspoon at a time and stir in until you reach the right consistency.
Onions
In a large saute pan on the other front burner, melt the butter over medium heat. Then add the onions, garlic and pepper (if you are using.) Saute, stirring occasionally, until the onions are golden brown and caramelized.
5. Heat the Taco shells: Put the Taco shells in the pre-heated oven for 5 minutes.
6. Mash the Beans: Open the pot of beans, and with a potato masher or spoon, mash up the beans so they are roughly pureed.
7. Assemble the serving station with all the ingredients and invite your significant other to 'dish up!' My favorite way to stack them is meat on the bottom, then beans, cheese, onions, salsa, guacamole, and a little hot sauce on the top.
OLE!
Lo





