Quesadillas with Stilton Cheese

Who does't love quesadilla goodness! Quick to make and always delicious. Kids love them and so do adults. This particular version works equally as well as a snack, appetizer or even dessert. Using a uniquely flavored cheese is the difference here and gives this quesadilla it's appeal.

Stilton Mango Ginger Quesadilla 
1/2 teaspoon butter
2 corn tortillas
1 1/2 ounces White Stilton cheese with Mango and Ginger
Honey for drizzling, optional
Heat a small skillet over medium high heat. Melt butter in pan. Crumble cheese onto one tortilla then cover with the other tortilla. Place quesadilla in pan and cook on one side for about 2 minutes. Flip over and cook for an additional 2 minutes. Serve hot with a drizzle of honey if desired.

Hints: Costco carries this cheese in the summer. I like the pale white corn tortillas but the yellow variety is just as good in this dish. I tend to push down on the top with the turner as the quesadilla are cooking so that I can tell when the cheese is melted. It is best when the tortillas brown up a bit.

I love these for lunch--really good and really quick. I love them for dessert with a few fresh berries or peaches. I love them for a snack in the evening with a glass of soda water and orange twist. I think I would even eat then for breakfast. I have tried quesadillas with other cheeses besides cheddar and this is by far my favorite. Try them and let me know what you think!

Jicama and Cucumber Salad

Combining cucumbers and fresh sage from my garden with crunchy jicama produced this delightful salad. It really hit the spot--the refreshing spot--we were in need of on the latest 100 plus degree day. Wow! Heat wave summer for sure.

Jicama and Cucumber Salad
3 cups cubed jicama, (1/2 inch)
2 cups cubed, peeled cucumber
1/2 cup sliced red pepper
1 tablespoon minced fresh sage
1 lime, zest and juice
1 teaspoon kosher salt
1/8 to 1/4 teaspoon red pepper flakes
Mix all ingredients in a serving bowl. Serve at room temperature or chill before serving.

Hints: Peel the jicama, slice it 1/2 inch thick then cut the slices up. I like the cucumbers peeled but you could leave the skins on. A zester and a lime squeezer are both real time savers. Use whatever fresh herb you have available, I chose sage but thyme, oregano, rosemary or mint would be good as well. And lemon verses lime is a viable argument.

I labeled this post as Mexican simply because of the jicama. This salad would be great with any type of main dish or even as a main dish. The jicama and cucumber open themselves to lots of flavors, complimenting many different cuisines.

Jicama Salad

Refreshing! That is what this salad is and that is just what we need. Crispy, cool and slightly sweet, jicama is a natural for salads. It plays the starring role here along side juicy pineapple, accented with silky avocado and tangy arugula. The finish is a citrus dressing that packs a bit of bite. The heat is wacky this year and I am spending time outside more than usual. Thus the birth of this salad (with others coming soon).

Jicama Salad
4 to 5 cups jicama, cut into a large julienne
1 cup diced fresh pineapple
1 cup diced avocado
1 cup baby arugula
Dressing:
1 lime, zest and juice
1 clementine, zest and juice
3/4 teaspoon salt
1/8 to 1/4 teaspoon hot pepper flakes
1/3 cup canola oil
Peel the jicama and cut into long strips (I used my mandolin but you can do this by hand or with a food processor). Mix the jicama, pineapple, avocado and arugula together in a bowl. Whisk dressing ingredients together and pour over salad. Toss to coat and serve. (If you are not going to serve right away, keep the arugula out and mix it in just before serving.)

Hints: The proportions of the ingredients may be varied if you like. It was my intention that the jicama be the main flavor with the pineapple complimenting. Of course the ideal result is achieved if the pineapple and avocado are perfectly ripe.

I found a beautiful jicama at the grocery store. I had forgotten how good they can be. Tyler was teasing me and telling me that in the area of Mexico where he served a Morman mission, they were called "jimica" pronounced "he-MI-ka". I fell for it for a while. 

Dessert Tamales: Pineapple or Peanut Butter Banana

What's not to LOVE about a rich, sweet dessert tamale?! I filled a sweetened masa dough with two lovely fillings, both simple, both utterly delicious. There was no clear consensus on which type we liked best. I used a caramel sauce with both but you can choose a raspberry or chocolate sauce or no sauce at all!

Dessert Tamale Dough
2 cups masa harina
1 1/2 cups hot water
2/3 cup coconut oil
1/2 cup raw sugar
3/4 teaspoon salt
1 teaspoon baking powder
2/3 cup evaporated milk
Pour hot water over masa harina and mix with hands until mixture forms a ball. Let rest 15 minutes. In the bowl of an electric stand mixer, beat the coconut oil on high until fluffy. Add the sugar, salt and baking powder then beat again. While the mixer is running, add about 1/4 cup of the masa and 2 tablespoons of the milk at a time. Beat well after each addition, stopping to scrap the bowl as needed. Continue to beat the dough on high speed for 15 minutes. It should resemble a thick brownie batter. Cover with plastic wrap and chill for at least an hour.

Pineapple Tamales
dried corn husks
10 to 12 fresh pineapple spears, 4 to 5 inches by 1 1/2 inches by 1/4 inch
1/2 batch chilled Dessert Tamale Dough
Caramel sauce for serving, optional
Soak corn husks in warm water for 20 minutes while preparing the pineapple spears. Take one husk and place on work surface. Spread approximately 3 tablespoons of the dough on the husk leaving 1/2 inch on sides and top. Leave 1 1/2 inches on the bottom. Place pineapple spear in the center and wrap the dough over by lifting the husk sides to meet in the middle. Slightly press the dough together and seal the husk by folding the bottom up along the center seam. Place seam side down. Repeat with the remaining dough. Heat a large pot of water fitted with a steamer to boiling. Place some extra corn husks in the bottom of the steamer to protect the tamales from contact with the boiling water. Stack the tamales upright or at an upright angle so that the juices won't drip out of the open end. Steam for 1 hour. Serve warm with caramel sauce.

Peanut Butter Banana Tamales
dried corn husks
1/2 batch Dessert Tamale Dough, chilled
4 tablespoons chunky peanut butter
2 medium size bananas
48 milk chocolate chips
Caramel sauce for serving, optional
Soak the corn husks in warm water for 20 minutes. Cut the bananas in half then the halves into quarters so that they are long and slender pieces. Place one corn husk on work surface. Spread approximately 3 tablespoons of the dough on the corn husk, leaving 1/2 inch on sides and top. Leave 1 1/2 inch on the bottom. Place 1 teaspoon peanut butter down the center of the tamale. Place 1 piece of the banana on the peanut butter and 4 chocolate chips along side it. Pull sides of husk together to seal the tamale then fold the bottom of the husk up along the seam and place seam side down. Repeat with the remaining dough. Heat a large pot of water fitted with a steamer to boiling. Place some extra corn husks in the bottom of the steamer to protect the tamales from contact with the boiling water. Stack the tamales upright or at an upright angle. Steam for 1 hour. Serve warm with caramel sauce.

Hints: You could use almond milk to make these dairy free. The dough needs to be light and fluffy so don't under beat. It is much easier to spread out if it is chilled. Dip your fingers in water and spread it out in as even a layer as possible. Check one of the tamales in the center of the stack to see if the husk pulls away cleanly after an hour of steaming, cook another 10 minutes if it doesn't, then check again. The narrow end of the pineapple and banana fit better at the bottom of the tamales. Chopping the pineapple into small pieces would work fine too. Be sure that the dough meets in the middle to fully encase the filling. I pile a bunch of the extra husks under on end of the stack to elevate it. These keep well in the fridge for a few days; just pop them in the microwave for a minute with the husks on to re-heat and eat.

Tamales are on my radar. What a great concept: packets of fabulousness just waiting to be devoured! They have been a real hit at my table, both the sweet and savory varieties. They are so versatile, accepting nearly any filling you can think of with grace and aplomb. Let me know what you think would be an incredible filling for further experimentation because I am in the TAMALE ZONE!

Black Mole on Grilled Chicken Tacos

Sauces are what set meals apart. A simple sauce can make a huge difference in the level of enjoyment derived from eating. Although not "simple" this mole is pretty easy to put together, you may need to shop for some of the ingredients ahead of time but technically, it is quite easy -- soak, blend, cook. Some moles can require three dozen or more ingredients. Not this one. But as always, treat it as a beginning point to your own creativity. Let me know how you tweak it to make it your own.

Black Mole
3 ounces dried chilies, at least 1 ounce needs to be black chilies
4 cup hot water
1 large or 2 small garlic cloves
1/2 teaspoon salt
2 tablespoons canola oil
1/4 cup dried cherries
2 tablespoons pepitas (pumpkin seeds)
1/2 teaspoon coriander
1/2 teaspoon hickory smoked salt (or 1/2 teaspoon salt and 1/2 teaspoon liquid smoke)
2/3 cup very dark chocolate chunks or chips (about 68% cacoa)
In a glass bowl, cover chilies with hot water and soak for 20 minutes. Remove one pod at a time and split lengthwise, removing and discarding stem and seeds. Place chili flesh in a blender container. repeat with remaining chilies. Add garlic clove, oil, salt, cherries and pepitas. Strain 1/2 to 3/4 cup of the soaking liquid and add to blender. Blend on high until very smooth, about 2 minutes. Pour into a small sauce pan and place on medium high heat. Stir in coriander and smoked salt. Add chocolate and reduce heat to medium. Stir constantly until chocolate is melted. Add more of the strained soaking liquid if you want to thin it out. Serve hot in and over chicken tacos.

Grilled Chicken for Tacos
1 1/2 to 2 pounds boneless skinless chicken breasts
3/4 cup fresh lime juice
1 tablespoon lime zest
1/3 cup olive oil
1 teaspoon hickory smoked salt (or plain salt plus 1/2 teaspoon liquid smoke)
1/2 teaspoon pepper
1/4 cup chopped fresh cilantro
1/2 teaspoon cumin
1/2 teaspoon coriander
Pat chicken dry with paper toweling. In a large glass bowl, mix remaining ingredients well. Place chicken in the marinade and turn to coat completely. Allow to marinade for at least 1/2 hour. Heat grill to medium high heat. Place chicken on grill and close lid. Reduce heat to medium and cook for 4 to 6 minutes. Turn chicken and cook another 4 to 6 minutes or until cooked all the way through but still juicy. Remove from grill and allow to rest for several minutes. Boil marinade in a small sauce pan until reduced by half. Slice chicken into thin strips across the grain, toss with cooked marinade and serve hot.

 

Hints: I grilled red bell peppers and onion slices rubbed with a bit of olive oil at the same time I grilled the chicken, then sliced them up and served them in the tacos. We also had some guacamole, cheese, lettuce and black beans. This was good on both flour and corn tortillas but could be served in a bowl as a stew. Some people ate it on the lettuce as a salad without any tortillas. All very good options. When making the mole, be sure to blend the chilies thoroughly so that the skins are well incorporated. You can use plain water instead of the soaking water for a less spicy taste. Use boneless skinless chicken thighs instead of the breasts if you wish. This mole is also fabulous with tamales.

The complexity of flavor in the mole is wonderful. The chicken and beans take it very well. I love Mexican food when it is made with fresh, wholesome, healthy ingredients. But I have to admit that I also love it when it is not so healthy. I love the spicy hotness, the mellow corn, the deep, rich flavor profiles that abound in great Mexican cuisine. All regions, all the time. What is your favorite Mexican dish?

Slow Cooker Pulled Pork

Succulent, spice rubbed pulled pork, cooked slowly with lovely peppers--this is a hit! Use it for tacos, burritos or enchiladas. Works great as a sandwich filling, too. Or use it to sauce some pasta. Tremendously versatile, extremely tasty.

Slow Cooker Pulled Pork with Peppers
1 teaspoon each chili powder, ground coriander, rubbed sage,
1/2 teaspoon each black pepper, ground cumin
1 1/2 teaspoon salt, hickory smoked preferred
1 tablespoon each Mexican oregano, brown sugar
1 tablespoon canola oil
3 pounds boneless pork roast
2 large red or orange bell peppers
1 large sweet onion
1 teaspoon salt

In a small bowl, mix together the spices, herbs, smoked salt and brown sugar until thoroughly combined. Pat pork dry with paper towels. Rub the herb mixture into the pork on all sides. Heat a non-stick skillet over medium high heat and add oil to pan. Sear pork for 3 to 4 minute on at least two sides. Clean and slice peppers into thin strips about 2 inches long. Peel and cut onion into slivers about 2 inches long. Sprinkle the veggies with 1 teaspoon of salt. Layer veggies and meat in a slow cooker, scraping any of the fond from the meat skillet on top. Cover and cook for 8 hours on low (or 6 hours on high). Shred the pork with a fork before serving. Serve onions and peppers on the side.

Hints: Browning the meat is critical to a good end product. There will be a fair amount of liquid in the slow cooker at the end. It can be thickened with some cornstarch if you like. This can make two meals or can be used all at one time for a larger group. Add some Quesso Fresco, cilantro and lime for tacos. Use with whole grain buns and the thickened sauce for sandwiches. Or stir into cooked bowtie pasta and top with Romano and fresh basil.

This dish has a hint of spiciness but some of us added hot pepper sauce and liked it that way. The fork tender meat is delicious and pairs well with nearly anything. Cooking slow and low allows the flavors to meld in a wonderful way.

Dessert Tamales: Cherry Chocolate

Different in a very good way, dessert tamales for Cinco de Mayo! Cherry chocolate filling in cocoa dough with a flourish of ganache and chopped nuts--this is a very good way to celebrate! ( Click here for Oh-so-good Veggie and Chicken main dish tamales.)

Cherry Chocolate Dessert Tamales
Dough:
2 cups masa harina
1 cup cocoa powder
2 1/4 cups hot water
1 1/2 teaspoon vanilla extract
3/4 cup coconut oil
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup sugar
1/4 to 1/2 cup cold water
Mix masa harina and cocoa together in a bowl. Add vanilla to 1 cup of the hot water, then pour into the masa harina and cocoa, stir to mix. Add another cup of hot water and mix again. Add the remaining hot water if needed to form a stiff but pliable dough, similar in consistency to play dough. Set aside to rest for 15 minutes. Whip coconut oil, salt and baking powder with the paddle attachment of a stand mixer for 5 minutes. On a medium speed, beat in about 1/3 cup of the masa cocoa mixture along with 1 tablespoon cold water and 2 to 3 tablespoons sugar. Beat until thoroughly incorporated. Repeat process until all the masa cocoa and sugar is mixed in, using only enough water to keep dough loose. Whip the mixture on a higher speed for 15 minutes. Dough should be light and fluffy, about the consistency of butter cream frosting but not as smooth. Cover dough with plastic wrap and chill for at least 2 hours.

Filling:
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup orange juice
1/4 teaspoon salt
12 ounces fresh or frozen dark cherries, pitted
Combine sugar and cornstarch in a small sauce pan. Stir in orange juice and salt. Add cherries and bring to a boil over medium heat, stirring often. Continue to cook, stirring constantly, for 10 to 12 minutes or until cherries have broken down and mixture is very thick.

Assembly:
Cocoa masa dough
Cherry filling
1 cup milk chocolate chips
Soak 1/3 of an 8 ounce package of corn husks in very hot water for 10 minutes. Place about 1/4 cup dough in the center of a corn husk. Spread it out about 1/4 inch thick to 1/2 inch from sides and 1 1/2 inch from bottom. Spoon 1 tablespoon of cherry filling down the center and top with 4 chocolate chips. Pull sides of husks together and seal the filling inside by connecting the dough edges. Wrap the corn husks together and fold up the bottom. Set tamale upright in a dish then repeat with remaining dough and filling. Place tamales nearly upright on a bed of corn husks in a steamer and steam for 1 hour or until husks pull away easily from tamales. Serve warm with ganache (see Hints for recipe) and garnish with chopped pistachios or flaked coconut.

Hints: Get more tips for tamale making here. Beating the dough long enough to get it light is very important. Working with chilled dough is much easier. Wet your fingers as needed when spreading the dough. This is a hands on recipe. The filling will spill out if you don't keep the open end up when cooking. Make a nest with extra corn husks and prop one side of the group up by bunching the husks underneath. A simple ganache is made from 1 1/2 cups chocolate chips and 2/3 cup cream heated in a skillet over medium low heat until melted together, stirring constantly. The tamales can be cooked then chilled or frozen and reheated to serve. Use a steamer or a microwave to reheat. The cherry filling is great for empanadas or turnovers.

This is a fun way to serve the classic cherry chocolate combo differently. The corn flavor of the masa harina is strong and lends an earthiness to this lovely dessert. Gluten and dairy free (without the ganache, use a chocolate syrup instead), this dessert will appeal to nearly everyone at the party!

Tamale!

Wouch!!! That is "Wow these are great!" combined with "Ouch! I could have been eating these for years!" My first foray into Tamale making, I know--hard to believe for a Mexican food lover like me--turned out better than expected. I will most certainly be making more tamales in the very near future. (Watch for dessert tamales coming to this blog soon!) They are not as time consuming as you may have been lead to believe. Nor are they technically difficult. They are vastly versatile as well. I think you are going to love them!

Tamales split open to reveal fab fillings

You will need some corn husk wrappers, some dough, some fillings and some toppings.
Tamale Dough for 24 tamales (this will need to chill so begin it earlier in the day)
3 cups Masa Harina
2 1/2 cups warm water (about)
1 cup coconut oil
1 teaspoon salt
1 teaspoon baking powder
3/4 to 1 cup cool water
Pour some warm water over masa harina and mix with your hands until it holds together and is about as stiff as play dough, adding water as needed. Allow to rest about 15 minutes. Place coconut oil, salt and baking powder in the bowl of a mixer. With a paddle attachment, beat until fluffy, about 5 minutes. While mixer is running, add a handful (about 1/3 cup) of masa and 1 tablespoon of cool water to the bowl. Once that is incorporated, repeat with another handful of masa and some more water. Continue until you have mixed in all the masa. The dough should be the consistency of a thick brownie batter, but light and fluffy. You can check to see if enough air has been incorporated by dropping a teaspoon full into a cup of cold water--if it floats it is ready, if not, continue beating and check again in a few minutes. Cover dough surface with plastic wrap and chill for 2 hours or more. (Dough can be frozen at this point.)

When ready to assemble tamales, begin by soaking about 1/3 of an 8 ounce package of dried corn husks in hot water. While they are soaking, make Hot Red Chile Sauce and fillings.
Hot Red Chile Sauce (you will need some of this for the veggie filling)
2 1/2 ounces dried New Mexico chile (I have tried other types and they were not nearly as good!)
6 cups hot water for soaking
2 cloves garlic
1/2 teaspoon salt
1 tablespoon Mexican oregano, dried
2 tablespoons olive oil
Soak chilies in hot water for 20 minutes. (You may need to weigh them down so they don't float.) Remove a softened chile from water, pull off stem end, split lengthwise with fingers and wipe off seeds. Discard seeds and stems. Place chile flesh into a blender container. Repeat with remaining chiles. Smash and peel garlic, add to blender. Add salt and oregano. Measure 1 1/4 cups of the soaking water and pour it into the blender. (This makes the sauce hotter; you can use plain water to make it milder.) Place lid on blender and process for 5 minutes or more until a smooth sauce is produced. In a small skillet, begin heating olive oil and add chile sauce. Heat through to use. This sauce can be reheated for serving.

 Sweet Potato and Corn Tamale Filling
1/3 cup fresh or frozen corn kernals
2 teaspoons olive oil
1/2 cup diced sweet potato
1/4 cup diced red onion
1/4 cup diced red bell pepper
1/2 teaspoon salt
1/2 teaspoon rubbed sage
1 tablespoon chopped fresh rosemary (dried is not a good substitute here)
1/4 cup water
1/4 cup Hot Red Chile Sauce
Heat a small skillet over medium high heat. Add corn to hot pan. Cook without stirring for 2 to 3 minutes. Corn will begin to "pop" and brown on the bottom. Stir oil into corn. Add sweet potato, onion and pepper, stirring to coat with oil. Sprinkle salt and herbs on veggies, cook for 2 or 3 more minutes stirring often. When most of the veggies begin to caramelize, deglaze the pan with the water. Stir to bring up the fond (browned bits on the bottom of the skillet). Add the red chile sauce and continue to cook until the water has nearly evaporated. Remove from heat and set aside to cool slightly.

Chicken Tamale Filling
2 cups cooked chicken, diced or shredded
1 (7) ounce can chopped mild green chilies
1/2 teaspoon salt
1/2 teaspoon coriander
 Combine ingredients in a bowl and set aside for assembly.

Assembly and Cooking:
Take about 1/3 cup of the chilled dough and spread it out 1/4 to 1/8 inch thick on the center of a damp corn husk (you can overlap two smaller husks or use one large one), leaving 1/2 inch on the sides and 1 1/2 inches on the bottom. Spread 1 to 2 tablespoons of filling down the middle of the dough. Gently pull the sides together so that the dough encases the filling. Pull back one side of the husk a bit and lap the husk snugly together. Fold the bottom up and flip the tamale over so that the weight holds the bottom flap in place. Repeat until all the filling has been used.
Cook for about 1 hour over boiling water in a steamer pot lined with small or leftover corn husks. The tamales can be stacked on top of one another or you can stand them on end, bottom down, next to each other so that they hold each other up if your steamer is deep enough. They are done when the corn husk can be pulled away cleanly and the dough is cooked through.
Serve with warmed Red Chile Sauce, guacamole and sour cream if desired.

Hints: Traditional ingredient lists for the dough call for lard but I got great results with the coconut oil. Almost any filling can be used. Chilled dough is much easier to work with. I would try Rosemary Chicken Verde, or Beef Chile Rojo, or Pork Chile Verde, or anything you would put in a taco. Rolling them takes just a few minutes once you get the hang of it. With helpers it can go very quickly but it really can be done by one person. The tamales can be refrigerated for a day prior to cooking. They can also be heated up a day after cooking in a microwave. Or frozen. The sauce would work with enchiladas or smothered burritos. The fillings could both be used for tacos or enchiladas. Like I said, super versatile stuff here.

These tamales remind me so of trips to Albuquerque, the tram ride to the peak of the Sandia Mountain to the east, the marvelous Mexican cuisine. The veggie tamale with the rosemary tastes just like New Mexico to me. Let me know what they remind you of...

Taco Mania 4 - Ground Beef

Yes, yes...another version of the Taco. At least I have been up front about the "mania" part. Although ground beef taco are very familiar, this version gets a stretch from some common veggies. It is not strictly Mexican but more of an Americanized dish. Still, a taco is a taco and it makes your day better!

Americana Tacos
1 pound lean ground beef
1 medium size russet potato, grated
1 medium size carrot, grated
1 small onion, diced
1/2 red bell pepper, diced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground coriander
8 crisp taco shells
Lettuce, cheddar cheese, refried beans, avocado, sour cream and salsa for serving.
Heat a skillet over medium high heat. Place meat in hot skillet and begin to break it up. When meat begins to brown, stir in veggies and seasonings. Continue to cook, stirring occasionally, until meat is browned and veggies are beginning to caramelize. Heat taco shells slightly in an 350 degree oven if desired. Serve with your favorite toppings.

 Hints: Use lean ground beef or drain some of the fat off of regular ground beef prior to adding the veggies. It is not necessary to peel the potato or carrot for this dish. This is not a spicy filling and you can certainly amp up the heat with some crushed red pepper flakes or hot pepper sauce. I called out crisp taco shells but of course you can serve this filling on flour tortillas or soft corn tortillas.

This taco recipe is one that even non taco affectionados will eat. It is filling meat and potatoes fare with a flare. Quick and easy dinner for those nights that take out beckons, but you really want home made. These other taco recipes take more time but occasionally a taco needs to happen FAST--at least it does for me.

Taco Mania 3 - Fish Tacos

Do you love a good fish taco? There are certain restaurants that have delightful versions and some that are merely good enough. I learned to make the delightful ones at home so that I could get all my favorite elements in one sitting. Corn, not flour tortillas; thinly cut cabbage; flavored sour cream that is not too spicy; raw purple onions; fresh cilantro. Change things up if these are not your favorite elements.

Fish Tacos (for Two People)
For the fish:
2 small flounder fillets
1 tablespoon flour
1 tablespoon masa harina
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/8 teaspoon ground hot red pepper
1 teaspoon vegetable oil
Rinse the fish in water and pat dry with paper towels. Set aside. Mix remaining ingredients except oil on a plate. Heat a non-stick skillet over medium high heat. Put oil in pan and the dredge fish in the flour mixture on both sides. Place fish in hot pan and cook for 2 to 3 minutes per side, until golden brown. Remove to serving platter and keep warm until ready to serve.

For the sauce:
1/3 cup sour cream
1/2 lime, zest and juice
1/4 teaspoon salt
1/8 teaspoon cumin
Mix all ingredients together in a small serving bowl.
For assembly:
2 tablespoons finely diced red bell pepper
2 tablespoons chopped cilantro
2 tablespoons finely diced purple onion
1/2 cup finely shredded cabbage
1/2 an avocado, diced
1/2 lime, cut in wedges
8 small corn tortillas, warmed
Use two tortillas per taco. Split the fish into 4 portions and place in shells. Top with remaining ingredients and serve warm. Serves 2 people 2 tacos each.

 Hints: The fish cooks quickly, so I get everything ready to go and set the table before I cook it, that way it doesn't get cold or over cooked before we eat. Tilapia or cod would work as well as the flounder. Thicker cut fish like halibut or salmon are also great but need to be cooked longer and flaked apart to serve. They are good blackened with a bit more spice. I buy the flounder frozen and find it is just fine for fish tacos. Serve some hot sauce on the side for those who want some heat. Cut the lime in half lengthwise and use half in the sauce and half for wedges. Warm the tortillas so they don't crack when assembling and eating the tacos.

Like I always say, a day with a taco is better than a day without a taco. Not a fish lover? Check out these posts for pork, chicken and beef tacos. Hope you enjoy some kind of tacos very soon!

Turkey Taquitos

What to do with leftover roast turkey is a legit question. Usually there is some. Sandwiches are nice but after a day or so, not so appealing. Hash is also good. Soup works. However, when it comes to Ala King, I'm not as sure. So I am offering another choice, a taquito with cheese, red onion and cilantro added. Yum Yum eat 'em up!

Turkey Taquitos
1/2 cup vegetable oil
5 inch corn tortillas
shredded cooked turkey
shredded cheddar cheese
minced red onion
chopped cilantro
Heat oil in a small skillet over medium high heat. When it is hot, add one tortilla at a time and cook on each side for 10 seconds. Remove to paper toweling and cook additional tortillas. (1/2 cup oil will cook at least 12 tortillas.) Assemble taquitos by placing approximately 1 1/2 tablespoon turkey meat, 1 tablespoon cheese, 1 teaspoon onion and 1/4 teaspoon cilantro on the side of one tortilla. Roll up tightly and secure with a toothpick. After you have assembled 5 or 6, heat a small non-stick skillet over medium high heat. Place taquitos toothpick side down into hot pan. Cook for 3 to 4 minutes or until golden brown. Turn with tongs and cook another side for 3 to 4 minutes. Turn twice more and cook 3 or 4 minutes each side. Remove the toothpicks before serving. Serve hot with refried beans, salsa, guacamole, sour cream, lime wedges, etc,

Hints: Pre-cooking the tortillas is necessary as they tend to crack and fall apart if you don't. And just heating them up doesn't help as much as frying them. They really will hold together best with a quick fry. The oil is hot enough if you can hold the edge of a tortilla in it and it begins to bubble pretty hard around the edge. If the oil is not hot enough, the tortilla will be very greasy and not usable. If it is too hot, you will end up with a chip, which will not roll around the filling well. You can use the same skillet for pre-cooking the tortillas and for frying the taquitos, making this a one pan meal. Or you can use a bigger skillet if you are cooking quite a few. Of course you can use chicken or pork or beef in place of the turkey; any poultry, meat or even fish, as long as it is already cooked. Freeze shredded poultry and use this way for a quick meal. The taquitos will brown due to the oil on the tortillas. The cheese will melt and the onion will soften a bit. A good addition would be some red pepper sauce on the filling but be sure you are serving them to people who like the heat.

Like I always say, a day with a taco (or in this case a taquito) is better than a day without a taco. Pork, chicken or beef, it's all good! I am going to try these taquitos with some shrimp I have in the freezer. I'll let you know how that turns out.

Taco Mania 2 - Beef Chili Rojo and Cilantro Lime Rice

As promised, here is the second taco recipe. This one a stunning beef rojo taco filling (would also work for tamales). Although it simmers for a long time, the actual prep time is minimal. And again, it is a terrific make ahead dish, re-heating and even freezing beautifully. Check out the bottom of this post for a cilantro lime rice accompaniment.

Utah Style Beef Chili Rojo
3 1/2 to 4 pounds lean beef roast
3/4 cup flour
2 teaspoons salt, divided
3 teaspoons chili powder, divided
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
4 tablespoons oil, divided
3 cups diced red pepper (about 2 large)
2 to 3 cups diced sweet white onion (about 2 large)
2 cloves garlic, smashed, peeled and chopped
1 teaspoon cumin
2 tablespoons tomato paste
1 tablespoon beef stock paste
2 cups water
Trim fat off roast and dice into 3/4 inch cubes, (cut slices and then strip slices then cube strips). Mix flour, 1 teaspoon salt, 1 teaspoon chili powder, mustard and pepper in a bowl. Heat a 12 inch skillet over medium high heat. Dredge 1/4 of the beef cubes in flour mixture. Add 1 tablespoon of the oil to the hot pan and as soon as it is shimmering, place dredged beef cubes into the pan in a single layer. Cook undisturbed for 1 1/2 to 2 minutes so that cubes brown nicely. Stir beef and allow to cook another minute. Stir once more and allow another 30 seconds or so, browning at least 3 sides of most of the cubes. Transfer cubes to a stove top and oven proof casserole (an enamel covered cast iron pot or dutch oven type). Repeat with the remaining beef in three more batches, adding 1 tablespoon oil prior to each. There will be a deep brown fond (cooked flour, oil and meat drippings) on the bottom of the skillet after the last beef is browned. Place veggies and garlic in the pan and sprinkle with remaining chili powder and cumin. Saute for 2 minutes then stir in tomato paste and cook for another 2 minutes. Mix the beef stock paste and remaining salt into the water and use to deglaze the skillet, scraping the fond off the bottom. Pour the contents of the skillet over the beef and and stir to mix. Cover the pot and simmer for two hours, stirring every 20 minutes or so. After two hours, remove lid and continue to simmer for another two hours or until chunks are fork tender and sauce has reduced and thickened to gravy consistency. Serve warm, or cool and refrigerate overnight, reheating in a 325 degree oven for 1 hour.
Serve with: tortillas, black beans, cilantro lime black rice*, jack cheese, lettuce, diced red peppers, lime wedges, sour cream and hot pepper sauce or salsa.

Hints:The cooking process can be sped up using a pressure cooker. Cook the meat and sauce under pressure for about 15 minutes--reduce the liquid to 1 1/2 cups water; you will still need to simmer to reduce and thicken the sauce for an hour or so. The cut will make a difference in the amount of cooking time needed to tenderize the meat. A tougher cut will take longer. The following is a basic recipe for cilantro lime rice made with black rice instead of a white variety. I really like it but feel free to switch out the black for white. The coriander, which is cilantro seed, yields another layer of the cilantro flavor.

Cilantro Lime Black Rice
1 cup black rice
2 cups water
1 teaspoon salt
1/2 teaspoon coriander
1 lime, juice and zest
1/4 cup chopped cilantro
Combine rice, water, salt and coriander in a rice cooker. Wash the lime and zest it with a microplane right over the pot. Cut the lime in half and squeeze the juice into the opt as well. Cover and cook according to manufacturers directions. Stir cilantro into hot rice just before serving. (Can be made in a covered sauce pan on the stove top and will need to simmer about 40 minutes.)

I am a taco maniac and I admit it. I can pass on some foods but a taco always temps me to indulge and usually I succumb. Some foods are like that for all of us; we have our own Achilles Heel and if yours is tacos too, lets get together for lunch sometime soon!