Tag Archives: Tacos/Quesadillas/Enchiladas/Burritos

Spiced Turkey Tacos

July 30, 2013

turkey tacos

I’ve been telling myself I need to divulge more personal details to make this space, well, more personal, more interesting. But when I sat down to write this post I realized that much of my “real life” is unfit for discussing around food and cooking. As in, don’t tell stories about bodily fluids at the dinner table. It’s unappetizing. Well my day-to-day is filled with that sort of thing. When I first started sharing recipes I had just finished a degree in exercise science (= sweating) and started another in nursing (I bet you can imagine all the unpleasantries). And once I graduated (hooray!) I started working in the operating room, which is fascinating. But once again, not a great conversation if you want to enjoy a meal. That job ended quickly when I got pregnant (again, hooray!). But for me, pregnancy is not food friendly. And I went MIA for a short time. (My husband is no help as he is in his last year of a pediatric dental residency. And I find mouths and rotting teeth to be probably the most disgusting thing.)

Then I had a newborn baby (which is truly wonderful), but my life was suddenly filled with spit-up, and diapers, and breastfeeding. And even though at 15 months baby girl is hardly a baby any more, the landscape hasn’t changed. I love being home every day. I love having the time and opportunity to write and create. But the mama side of things isn’t always pretty.

The last few days Clara has been sick. And we’ll get through it. But between the snotty nose and sleepless nights, there’s not much happening that I find fit to share in your company. So I’m back to focusing on the recipe. I’ll make an effort from here on out to mix it up with more tidbits about us, about myself and try not to turn you away. (Which I’ve probably just succeeded in doing!!) Our life might not be always glamorous, but I’ll settle for delicious any day.

Pizza and tacos are my specialty. I’ve posted so many of them they’ve each earned their own category. You’ll find plenty with chicken and fish. Even pork. And, of course, beef. But I’ve been wanting an alternative to the typical ground beef that’s just as quick and simple and still as flavorful. Turkey is my alternative when it comes to burgers, so I found a few recipes that use ground turkey and transformed them in to one of my own. These tacos are sweet and spicy and smokey. Just what I was hoping for! My newest favorite taco filling.

Oh, and some suggestions for serving on the side:
Slow-Cooker Re-fried Beans (Yes, you have to plan this one out. But they’re so much better than from a can!), Pineapple Black Bean Salsa (best with blue corn tortilla chips), Mom’s Spanish Rice (my mama’s go-to recipe, I’m pretty sure it came from Betty Crocker), Guacamole (LOVE this recipe.)

Spiced Turkey Tacos

INGREDIENTS

1 Tbsp. canola oil
½ large onion, minced
2 large cloves garlic, minced
1 lb. ground turkey thigh
1 Tbsp. chili powder
1 tsp. Mexican oregano
1 tsp. cumin
1 Tbsp. tomato paste
2 Tbsp. water
½ tsp. chipotle in adobo (for a slight kick, you can increase this amount to taste if you want more heat)
2 tsp. apple cider vinegar
1 tsp. brown sugar
kosher salt and freshly ground black pepper, to taste

for serving:
corn or flour tortillas, warmed
Monterrey Jack, pepper jack or shredded Mexican cheese blend
shredded lettuce
diced tomatoes
sliced avocado or guacamole
sour cream
lime wedges
salsa or pico de gallo

DIRECTIONS

1. Heat oil in a large saute pan over medium-high heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, chili powder, oregano, and cumin and cook for another minute. Add the ground turkey and cook, breaking it up with the back of a spoon, until just cooked through. Stir in the tomato paste, water, chipotle in adobo, vinegar, and brown sugar. Bring to a simmer and cook until thickened, about 5 minutes. Season to taste with salt and freshly ground black pepper.

2. Serve with warmed tortillas and any of the following (all optional) toppings: cheese, lettuce, tomatoes, avocado/guacamole, sour cream, lime, and salsa/pico de gallo.

Serves 4.

(Adapted from Fine Cooking and Smells Like Home)

Roasted Sweet Potato and Black Bean Tacos

December 20, 2012

I wasn’t expecting much when I threw this dinner together. I’d seen sweet potato tacos floating around a few food blogs and thought they sounded healthy and easy. (And sweet potatoes are a staple around here as they are a favorite of our now-eating-real-food baby.) Much like my attitude towards pizza toppings, if it’ll fit inside a taco shell, I’m bound to try it out. These tacos were a pleasant surprise. A meal worth sharing and repeating.  I roasted them for maximum flavor- tossed with peppers, onion, garlic, and some earthy spices (which you shouldn’t hesitate to experiment with). The additional fillings are also up to you, but I highly recommend the chipotle cream (which has just a touch of heat) and some fresh (preferably homemade) salsa. And I would have included avocado if I had one.

Despite the fact that baby girl is almost 8 months old, I’m still proud of myself when I get a home-cooked meal on the table. (Which means that I also managed to get dressed, shop for groceries, clean the kitchen…!) But I’m more motivated than ever as I’m cooking for her, too. We’ve given up on purees and started a different approach to feeding her called baby led weaning. So far it’s working great for all of us. I’m sure I’ll have more to tell on that topic later. But for now, if I don’t check back in before next week- Merry Christmas!! Have a wonderful holiday.

Roasted Sweet Potato and Black Bean Tacos

INGREDIENTS

3 medium or 2 large sweet potatoes, peeled and diced
1 bell pepper or poblano (I used a green bell pepper), seeded and diced
1 small white onion, chopped
3 large cloves garlic, minced
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 tsp. cumin
1/4 tsp. Mexican oregano
1/2 tsp. smoked paprika
pinch cayenne pepper (more or less depending on how much heat you want)
1 cup black beans, drained and rinsed
handful cilantro, chopped (more or less to taste)

1/2 cup sour cream
1 Tbsp. chipotle in adobo, minced
1/2 lime, juiced
salt and freshly ground black pepper, to taste

8 flour or corn tortillas
Monterey Jack cheese, shredded (or Pepper Jack or Cheddar, or Manchego)

fresh salsa or pico de gallo, for serving (optional)
avocado, for serving (optional)

DIRECTIONS

1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray.

2. Toss sweet potatoes, pepper, onion, and garlic with olive oil, a generous sprinkling of salt and pepper, and spices. Spread in an even layer on the prepared baking sheet. Bake in preheated oven for 25-30 minutes, turning occasionally, until tender and browned. Remove from the oven and add black beans and cilantro; toss to combine.

3. Meanwhile, combine the sour cream, chipotle, and lime juice in a blender or food processor. Pulse until smooth. Season to taste with salt and freshly ground black pepper.

4. Heat a large skillet on the stove over medium heat. Add a tortilla, top with shredded cheese, and cook until the tortilla is lightly browned and the cheese is melted. Repeat with the remaining tortillas. (Already prepared tortillas can be placed on baking sheet in a 200 F oven to keep warm until serving.)

5. Spoon sweet potato filling into center of each tortilla. Drizzle with chipotle cream and top with fresh salsa and/or avocado.

Serves 3-4.

(Inspiration from here and here)

Slow-Cooker Carnitas Tacos

April 1, 2011

I contemplated starting this post with an ode to spring. But it doesn’t look much like spring out my window. Lately it has been blustery and cold and frankly, I’m not willing to extoll a season that has been dragging its feet, teasing us with its arrival. A hint of warm warm weather and then right back to dreary drizzle. I’m in no mood for picnics and smoothies by the pool. I need bowls of soup and warm comfort food. And so that’s what I’ve been making.

Last week my brother arrived home after spending two years in Ukraine in desperate need of some good “American” home-cookin’. My mom and I made him this lasagna and then I settled on carnitas (adapted for the slow-cooker). I assumed he hadn’t eaten too many tacos in Ukraine and could use a dose of Tex-Mex. Chili-rubbed garlic-infused pork slow-simmered all day (or night actually), wrapped in warm tortillas with cabbage, cojita, and guacamole- comfort food at it’s best.

Slow-Cooker Carnitas Tacos

INGREDIENTS

3 lb. pork shoulder (Boston butt), trimmed of excess fat
2 tsp. ancho chile powder
1-2 tsp. chipotle chili powder (I used 1 tsp., but it was hardly spicy at all)
1 tsp. ground cumin
4 cloves garlic, sliced
juice of one orange
salta and freshly ground black pepper

whole wheat flour or corn tortillas, warmed
guacamole
red and green cabbage, shredded and tossed with freshly squeezed lime juice and seasoned with salt and pepper
cotija cheese, crumbled
sour cream
fresh cilantro, chopped
lime wedges

DIRECTIONS

1. Combine chili powders and cumin in a small bowl. Season pork with salt and freshly ground black pepper. Rub spice mixture over entire surface of pork.

2. Place seasoned pork, garlic, orange juice, and about 1 cup of water in a large slow-cooker. Cook on low for 8-10 hours, until the meat shreds easily with a fork.

3. Remove the meat from the slow-cooker and set aside to cool. Drain the juices from the slow-cooker into a large bowl and also set aside to cool. Shred the meat once it is cool enough to handle, removing any fat and gristle. Skim the fat off the surface of the reserved juices.

4. Return the shredded pork to the slow cooker to re-warm, adding some of the reserved juices to keep it moist. Serve in warm tortillas with cabbage, guacamole, cojita, sour cream, cilantro, and lime.

Serves 4-6.

(Adapted from The Year in Food)

Slow-Cooked Pork Tacos with Pickled Onions

November 15, 2010

I’m always in the mood for Mexican food. One of the things I miss most about living out West is the abundance of fantastic fresh Mexican restaurants. I haven’t found a single place in Richmond that compares. Luckily, it’s one of the easier cuisines to (successfully) recreate at home. I’m not claiming that all (or any) of my “southwestern” labeled recipes are authentic. I just know that they’re tasty and that’s good enough for me!

Here’s another taco recipe to add to your Mexican collection. This time it’s a pork shoulder slow-cooked to tender perfection in a fire-roasted tomato and chipotle sauce. The shredded pork is piled on warm tortillas with crunchy cabbage, smooth avocado, and robust pickled red onions. Remember to make the onions when you prep the pork. They need the better part of a day to marinate and become soft and sweet.

Slow-Cooked Pork Tacos with Pickled Onions

INGREDIENTS

Pork:
1 yellow onion, chopped
2 cloves garlic, minced
1 15-oz. can fire-roasted crushed tomatoes
1-2 chipotle peppers in adobo, minced
2 Tbsp. Worcestershire sauce
1/4 cup fresh cilantro, chopped
1 4-5 lb. bone-in pork shoulder (Boston butt)
2 tsp. salt
1 tsp. freshly ground black pepper

Pickled Onions:
1/2 cup white vinegar
2 Tbsp. organic cane sugar
pinch red pepper flakes
1 tsp. kosher salt
1 red onion, thinly sliced
1 tsp. dried Mexican oregano

corn or whole wheat flour tortillas
red and green cabbage, shredded
avocado, peeled, pitted, and thinly sliced
sour cream
fresh cilantro, chopped

DIRECTIONS

1. Combine the onion, garlic, tomatoes, chipotle, W. sauce, and cilantro in a large slow cooker. Add the pork shoulder and season with salt and pepper. Cook on high for 4-6 hours until tender.

2. To prepare the pickled onions, in a small saucepan (or microwavable dish) combine the vinegar, sugar, red pepper flakes, and salt. Heat until the sugar dissolves. Remove from the heat and stir in the onions and oregano. Keep, covered, at room temperature for up to six hours before refrigerating.

3. Remove the pork from the slow cooker and shred with two forks (removing any fat and gristle). Skim the fat off the surface of the remaining liquid. Reserve 1/2-1 cup of the liquid. Toss with the pulled pork.

4. Serve over warmed tortillas with pickled onions, cabbage, avocado, sour cream, and fresh cilantro.

Serves 6.

(Adapted from Food Network)

Ground Beef Tacos with Homemade Taco Seasoning

February 15, 2010

Here is a recipe I made last week that Dustin is still talking about. Basic ground beef tacos. What’s so special? Well, instead of dumping a paper packet of seasoning into the skillet, I made the mix myself! I had all the needed ingredients on hand, and it only took 2 minutes! Seriously, anyone could do it! And while it tasted surprisingly similar to a store-bought brand, it lacked the characteristic powdery processed feel- in other words it was fresher and better! Tender juicy beef, folded in a soft flour tortilla amongst typical taco toppings, it made for a seriously good meal.

Ground Beef Tacos with Homemade Taco Seasoning

INGREDIENTS

1 lb. lean ground beef
1 Tbsp. all-purpose flour (optional)
1/4 cup water
1 recipe taco seasoning (see below)

corn or flour tortillas, warmed
lettuce, shredded
tomato, diced
Cheddar/Monterey Jack/Mexican blend cheese, grated
sour cream
salsa
avocado or guacamole

Taco Seasoning:
1 Tbsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. paprika (or smoked paprika)
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. dried Mexican oregano (or regular oregano)
1/4 tsp. crushed red pepper flakes (or 1/8 tsp. cayenne)
1 tsp. sea salt
1/2 tsp. black pepper

DIRECTIONS

1. Combine seasonings in a small bowl. Set aside.

2. Preheat large skillet over medium heat and cook beef until browned. Drain the fat. Stir in the flour (optional, to help it thicken) and seasoning mix to coat. Pour in the water, bring to a simmer, reduce heat, and cook several minutes until thickened and most of the water has evaporated.

3. Serve warm with soft tortillas, lettuce, tomato, cheese, sour cream, salsa, and/or avocado/guacamole.

Serves 4.

(Adapted from All Recipes)