Tag: Tex-Mex

Baked Cheesy Turkey Taquitos
February 20, 2024

Baked Cheesy Turkey Taquitos

Baked Cheesy Turkey Taquitos are one of our favorite Tex-Mex dinners. I start these baked turkey taquitos with cheese by cooking Rastelli’s organic dark meat ground turkey with chipotle chili powder, tomato sauce, and canned chopped green chiles. Next, I roll up this mixture in tortillas along …

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by Sharon
Chipotle Queso Fundido Dip
February 4, 2023

Chipotle Queso Fundido Dip

Chipotle Queso Fundido Dip is one our favorite winter appetizers. I start this queso dip by cooking peppers, onions, garlic, and jalapenos until they’re soft and tender. Then, I stir in a beer, cheddar, and Monterey Jack cheese mixture. Finally, I serve the dip with …

appetizers
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by Sharon
Bourbon Barbecue Pork Tacos
November 30, 2022

Bourbon Barbecue Pork Tacos

Bourbon Barbecue Pork Tacos are one of our favorite fall dinners. I start these bourbon barbecue tacos by braising some tender pulled pork in a bourbon barbecue sauce. While the barbecue pork braises, I make an Apple and Red Cabbage Slaw and a Cilantro Crema. Then, I fill flour tortillas with the pork, slaw, and crema. We like these barbecue pork tacos for several reasons. First of all, I like making this pulled pork which makes many meals for my family. I use just about a fifth of it for these barbecue pork tacos. The rest of it gets stored in my freezer for future meals. I have many recipes on my blog for pulled pork. Secondly, I like that I can make all the components for these tacos ahead of time. And, lastly, we all love the tender pork, the tangy bourbon barbecue sauce, and the crispy slaw.

The Equipment I Used

  • A Dutch Oven- I like to bake my pork in an enameled cast iron Dutch oven. But you can bake the pork in any oven-safe pan or pot with either a tight-fitting lid or aluminum foil.

The Ingredients Needed for Bourbon Barbecue Pork Tacos

  • Ketchup- I always use Heinz organic ketchup as the base for my barbecue sauce.
  • Pork- Use a boneless pork butt.
  • Chicken Stock- I always use my homemade chicken stock. The recipe is below.
  • Bourbon- If you don’t have bourbon, you can just leave it out. Although it does need nice flavor.
  • Mayonnaise- I always use Hellman’s mayonnaise.

How I Made my Tacos

  • First, I braised the pork.
  • Next, while the pork cooked, I made the slaw and the cilantro crema.
  • Finally, I fried the tortillas and filled them with everything.

If you like tender and juicy pork, you need to try these flavorful Bourbon Barbecue Pork Tacos.

Bourbon Barbecue Pork Tacos
Bourbon Barbecue Pork Tacos
Bourbon Barbecue Pork Tacos

Bourbon Barbecue Pork Tacos

Tender pulled pork in a bourbon barbecue sauce in soft tortillas with an apple cabbage slaw and a cilantro crema.
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Prep Time 10 minutes
Cook Time 5 hours 10 minutes
Total Time 5 hours 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 310 kcal

Ingredients
  

For The Pulled Pork:

  • 2 onions, cut in half inch slices
  • 3 pounds boneless pork butt
  • ½ tsp. cayenne pepper and kosher salt
  • 1 tsp. black pepper, garlic powder, and cumin powder
  • 2 tsp. each chili powder and paprika
  • 6 cloves garlic, peeled
  • 1 cup chicken stock
  • ¼ cup dark brown sugar

For the Bourbon Barbecue Sauce:

  • 2 tbsp. unsalted butter
  • 1 cup minced onions
  • 2 tbsp. chopped garlic
  • ¼ cup bourbon
  • 2 tbsp. honey
  • 2 tbsp. Worcestershire sauce
  • ¾ cup ketchup
  • 1 tsp. soy sauce
  • 2 tbsp. rice wine vinegar
  • ½ tsp. black pepper

For the Red Cabbage and Apple Slaw:

  • 2 cups red cabbage, thinl
  • 1 cup peeled and diced apples
  • 1 tbsp. extra virgin olive oil
  • ¼ cup cider vinegar
  • 2 tbsp. granulated sugar
  • ¼ cup chopped cilantro
  • ¼ tsp. kosher salt

For the Cilantro Crema:

  • ½ cup each mayonnaise and sour cream
  • ¼ cup minced cilantro leaves
  • 1 sliced scallion
  • 2 tbsp. each lime juice and lime zest
  • ½ tsp. chili powder
  • 2 cloves minced garlic

To assemble the tacos:

  • 8 small flour tortillas

Instructions
 

  • Begin by making the Pulled Pork: Preheat the oven to 300 degrees.
  • At the bottom of a large Dutch oven, place the onions. Mix all the spices together and rub them all over the pork. Place the pork butt on top of the onions, fat side up. Add the chicken stock to the bottom of the pot.
  • Bake, tightly covered, for five hours. When the pork is done, shred it with two forks and stir in the sugar. You'll only need about a quarter of the pork for this recipe. Freeze the rest for other meals.
  • While the pork cooks, make the barbecue sauce, cilantro crema and the apple and cabbage slaw.
  • For the Bourbon Barbecue Sauce: Melt the butter in a three quart saucepan, and cook the onion and garlic until softened. Then, add the rest of the ingredients, and simmer uncovered for 20 minutes. Stir this into the pork you're using for the tacos.
  • For the Apple and Red Cabbage Slaw: In a medium bowl stir together the apples and cabbage. Place the remaining ingredients in a small jar and shake them together. Pour this over the vegetables and mix everything together.
  • For the Cilantro Crema: Mix the ingredients together in a small bowl.
  • To Assemble the tacos: In a cast iron skillet, on medium heat, toast up each tortilla on both sides. Fill the tortillas with some pork, some slaw and some crema.

Nutrition

Calories: 310kcal
Keyword pork
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Chicken Stock

Chicken Stock

Homemade chicken stock
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
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pork
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by Sharon
Pumpkin Gouda Chicken Quesadillas
November 29, 2022

Pumpkin Gouda Chicken Quesadillas

Pumpkin Gouda Chicken Quesadillas are one of our favorite fall appetizers. I start these quesadillas by seasoning and roasting some boneless, skinless chicken breasts. Then, I quickly fry up some colorful bell peppers and onions and make the tomato salsa. Finally, I sandwiched this all …

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by Sharon
Salsa Verde Chicken Quesadillas
September 24, 2022

Salsa Verde Chicken Quesadillas

Salsa Verde Chicken Quesadillas are one of our favorite summer dinners. I start these quesadillas by braising boneless skinless chicken thighs in my homemade Salsa Verde. Then, I shred the chicken and put it into flour tortillas along with lots of Colby Jack cheese. Finally, …

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by Sharon
Chipotle Chicken and Corn Tacos
September 13, 2022

Chipotle Chicken and Corn Tacos

Chipotle Chicken and Corn Tacos are one of our favorite summer dinners. I start this dish by braising boneless chicken thighs with chipotle peppers, cilantro, onions, and garlic. Then, I fill each taco shell with the tender chicken and my Roasted Corn Salsa. We like this dish for several reasons. First of all, I like that these tacos can be made ahead of time. I like to prepare all the components, and then assemble the tacos right before serving. Secondly, I like that I can make this whole taco meal in just about one hour. And, lastly, we all like the tender chicken, the sweet corn, and the salty queso fresco.

The Equipment I Used

  • A Food Processor- I use this to chop up all the veggies. If you don’t have a food processor, you can mince up the veggies finely.
  • A Dutch Oven- I like to use an enameled cast iron Dutch oven to braise my chicken. You can use any four quart or larger pot with a tight-fitting lid.

The Ingredients Needed for Chipotle Chicken and Corn Tacos

  • Chicken- Use boneless chicken thighs. I always use Bell and Evans chicken because I find it to be the most tender.
  • Chipotles in Adobo Sauce- You can find this in a can in the Hispanic section of your market.
  • Chicken Stock- I always use my homemade stock. The recipe is below.
  • Queso Fresco- I like to store this in the freezer.
  • Corn- Use fresh corn on the cob.
  • Lime Juice- Be sure to use freshly squeezed lime juice.

How I Made my Tacos and Salsa

  • First, I braised the chicken. Your chicken should simmer, not boil.
  • Next, I made the Roasted Corn Salsa.
  • Finally, I toasted the tortillas and filled them with the tender and spicy chicken and the corn salsa.

If you like tacos you need to try these tender and spicy Chipotle Chicken and Corn Tacos.

Chipotle Chicken and Corn Tacos
Chipotle Chicken and Corn Tacos
Chipotle chicken and corn tacos

Chipotle Chicken and Corn Tacos

Flour tortillas filled with braised chipotle chicken and roasted corn salsa.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Tex-Mex
Servings 4

Equipment

  • Food processor

Ingredients
  

For the Braised Chipotle Chicken:

  • 6 boneless, skinless chicken thighs
  • 1 tsp. each garlic powder, black pepper, onion powder
  • ½ tsp. kosher salt
  • 1 tbsp. extra virgin olive oil
  • 1½ cups cilantro
  • 2 cloves chopped garlic
  • 1 cup chopped onions
  • 4 plum tomatoes, chopped
  • 2 tbsp. chipotles in adobo sauce
  • 3 tbsp. tomato paste
  • 1 cup chicken stock

To Assemble the Tacos:

  • 8 six- inch flour tortillas
  • 1 lime, cut in wedges

For the Roasted Corn Salsa:

  • 2 ears corn on the cob
  • 4 tsp. butter
  • 1 cup halved cherry tomatoes
  • 1 chopped avocado
  • ½ cup crumbled queso fresco
  • ¼ cup minced cilantro
  • 2 tbsp. fresh lime juice
  • 1 clove minced garlic
  • 1 tbsp. extra virgin olive oil
  • ¼ tsp. each kosher salt and pepper

Instructions
 

  • Begin by making the Braised Chipotle Chicken: In a Dutch oven over medium heat, heat the oil. Dry off the chicken thighs with paper towels and sprinkle on all the spices. Add a couple of chicken thighs at a time and brown on each side. Remove the thighs to a plate after they're browned. After all the chicken is browned put it back in the pot.
  • Preheat the oven to 400 degrees
  • As the chicken browns, in a food processor, finely chop the cilantro, tomatoes, onions, garlic, tomato paste, and chipotles. Add this to the Dutch oven, along with the browned chicken and the chicken stock. Simmer, covered, on low heat, for 50 minutes.
  • While the chicken braises, make the Roasted Corn Salsa: Peel the husks off the corn and wrap each cob in some foil with two teaspoons of butter. Roast for 30 minutes. When the corn is done, cut the kernels off the cob. Mix the corn together with the rest of the salsa ingredients.
  • Also, heat up the tortillas: heat a cast iron skillet on high heat. Warm up each tortilla on both sides, until they're lightly browned. You can wrap them in foil to keep them warm.
  • When the chicken is done, remove the chicken and shred it. Put it in a bowl and stir in some braising liquid, so that the chicken is moist but not real drippy.
  • To Assemble the Tacos: fill each tortilla with some of the chicken and the salsa. Serve with lime wedges.
Keyword Chicken
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
chicken
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by Sharon
Salmon Tacos with Chipotle Aioli
August 30, 2022

Salmon Tacos with Chipotle Aioli

Salmon Tacos with Chipotle Aioli are one of our favorite summer dinners. I start this dinner by baking some fresh salmon. While the salmon bakes, I make pickled cabbage and a chipotle aioli. Finally, I fill flour tortillas with the salmon, the cabbage, and the …

seafood
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by Sharon
Tex-Mex Salsa Pizza with Bread Machine Dough
February 3, 2021

Tex-Mex Salsa Pizza with Bread Machine Dough

Tex-Mex Salsa Pizza with Bread Machine Dough is a nice change from traditional Italian pizza. The crust is extra crispy because it contains cornmeal. And, instead of tomato sauce, this pizza is topped with Adobo sauce. In addition, the pizza is topped with a Monterey …

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by Sharon
Chicken and Bean Tortilla Soup with Corn
January 14, 2021

Chicken and Bean Tortilla Soup with Corn

Chicken and Bean Tortilla Soup with Corn is a spicy Tex-Mex soup. I start this soup by browning chicken thighs in olive oil. Then, I simmer the chicken in cilantro, tomatoes, chipotles in adobo sauce, and homemade chicken stock. Next, I add in black beans, lime juice and frozen corn. Finally, the soup is topped with fried corn tortilla strips, sour cream, jalapenos, and red onion.

The Equipment I Used

  • A Dutch Oven- I cook my soups in an enameled cast iron Dutch oven. For this soup I used my four quart Staub Dutch oven.
  • A Food Processor- I used my food processor to chop up my vegetables.
  • A Skillet- I used a small skillet to fry the tortilla strips.

The Ingredients I Use for my Chicken and Bean Tortilla Soup with Corn

  • Chicken- I use boneless, skinless chicken thighs for this recipe.
  • Tomatoes- Use plum tomatoes. I like to buy them at the beginning of the week and then let them ripen on the counter.
  • Chipotles in Adobo Sauce- You can find these in cans in the Hispanic section of the market.
  • Chicken Stock- I always use my homemade stock, which I keep in my freezer. The recipe is linked below.
  • Corn- Use frozen corn. You don’t need to defrost it first.
  • Corn Tortillas- Try and find high quality corn tortillas. Their fresh corn flavor really adds a lot to the soup.
  • Black Beans- I like to cook dry beans, and then store them in the freezer.

How I Made my Soup and Tortilla Strips

  • First, I browned my chicken thighs.
  • Next, I simmered the chicken with the vegetables and herbs. I also added in the chicken stock.
  • Then, I fried my corn tortillas. I made sure my oil was hot enough to fry the tortillas quickly. That way, the tortillas didn’t get greasy.
  • Finally, I topped the soup with fried tortillas, sour cream, avocado, jalapeno, and onions.

We all really loved this spicy Chicken and Bean Tortilla Soup with Corn. Even my picky eater liked it! If you like Tex-Mex food, I hope you’ll try this fun vegetable filled soup.

Chicken and Bean Tortilla Soup with Corn
Chicken and Bean Tortilla Soup with Corn
Chicken and Bean Tortilla Soup

Chicken and Bean Tortilla Soup with Corn

A spicy soup filled with tender chicken, plum tomatoes, black beans, corn, and cilantro. The soup is topped with sour cream, red onions, more cilantro, jalapeno, avocado and sour cream.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Soup
Cuisine Tex-Mex
Servings 4

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • ¼ tsp. each kosher salt, black pepper, and garlic powder
  • 2 tbsp. extra virgin olive oil
  • 1½ cups cilantro
  • 4 plum tomatoes, chopped
  • 2 tbsp. chipotles in adobo sauce
  • 3 tbsp. tomato paste
  • 2 cups chicken stock
  • 1 cup cooked black beans
  • 2 cups frozen corn
  • 2 tbsp. lime juice
  • 4 corn tortillas, sliced
  • 1 cup vegetable oil

For the Soup Toppings:

  • 1 sliced avocados
  • ½ cup chopped cilantro
  • 1 sliced jalapeno
  • ½ cup chopped red onions
  • ½ cup sour cream

Instructions
 

  • Begin by making the chicken: Season the chicken thighs with the garlic powder, pepper, and salt. Lightly brown them in the olive oil in a Dutch oven, on medium heat. Cook a few thighs at a time on both sides, removing them to a plate when they're brown.
  • As the chicken browns, in a food processor, combine the cilantro, tomatoes, tomato paste, and chipotles. When all the the chicken is brown, put it back into the pot along with the tomato mixture. Add the chicken stock, cover the pot and simmer for fifty minutes.
  • Meanwhile, heat a quarter inch of oil in a eight inch skillet on high heat. When the oil is so hot that a small piece of tortilla immediately crisps up, the oil is perfectly hot. Fry the tortilla strips in a few batches, draining them on paper towels.
  • After the soup has simmered for fifty minutes, add the corn and beans and simmer for five minutes. Add the lime juice, and more salt if you think it needs it.
  • Top each bowl of soup with the tortilla chips and all the toppings.
Keyword chicken soup
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
soup
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by Sharon
Salsa Verde Cheese Enchiladas with Vegetable Filling
January 2, 2021

Salsa Verde Cheese Enchiladas with Vegetable Filling

Salsa Verde Cheese Enchiladas with Vegetable Filling are a delicious meatless meal. I stuff my enchiladas with colorful peppers, that are simmered in a cheesy sauce. Then, I top my enchiladas with a fresh salsa verde sauce. Finally, I sprinkle cheese all over the top …

meatless
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by Sharon