The post Chicken Tinga Tacos appeared first on Florida Girl Cooks.
]]>It’s pretty safe to say that there’s no better tacos than chicken tinga tacos. The first time I tried these was at my friend’s mom’s house. They’re from Oaxaca, Mexico so you know anything they make is going to be as authentic as it comes.This recipe is one of hundreds from the cookbook Mexico. If you don’t have this cookbook in your repertoire and you’re a lover of Mexican cuisine, then consider this your bible.
Chicken Tinga Tacos
Ingredients
1/2 onion
2 cloves
1 whole chicken
1 bay leaf
1 sprig thyme
1 sprig marjoram
1 tsp salt
3 large tomatoes
2 dried chipotles, soaked/drained
4 tbsp olive oil
3 tbsp diced chorizo
1 onion, julienned
3 cloves garlic, finely chopped
2 smoked chipotles in adobo, sliced
3 tbsp piloncillo
2 bay leaves
2 thyme springs
1 tsp dried oregano
Sea salt
1 bag tostadas
Sour cream
Shredded lettuce
Queso Fresco
Prepare
1. Pour 6.25 cups water into a saucepan. Stud the onion half with the cloves. Add the chicken, onion, garlic, bay leaf, thyme, marjoram, and salt to the pan. Bring to a boil, reduce and summer for 1.5 hours or until the chicken is cooked.
2. Remove the pan from the heat and lift out the chicken. Reserve the cooking liquid. Let cool, then take the meat off the bones. Discard the skin and the bones and shred the meat finely.
3. Meanwhile, make the tinga sauce. Preheat the oven to 400. Put the chiles and enough hot water to cover them and soak for 15 minutes. Put the tomatoes into a roasting pan and roast for 30 minutes. Remove the pan from the oven. Put the tomatoes and soaked chipotle chiles into a food processor or blender and processor to a smooth consistency, then strain the mixture into a bowl and set aside, discarding the skin and seeds.
4. Heat the olive oil in a medium saucepan. Add the chorizo and cook over low heat for 5 minutes. Add the onion snd continue to cook for an additional 8 minutes, until lightly browned. Add the garlic, tomato, and chipotle mixture, sliced chipotles with their liquids, the bay leaves, thyme, and oregano. Season with salt and cook, stirring occasionally, until the sauce has thickened. Add the shredded chicken, 1 cup of the reserved cooking liquid and the sugar and. Cook for an additional 10 minutes, until the sugar gas completely dissolved and the chicken has warmed through.
5. Divide the tostadas among serving plates and spread them with sour cream. Add 2-3 tablespoons of the chicken mixtures to each, garnish with the lettuce, if using, and cheese. Serve immediately.
- 1/2 onion
- 2 cloves
- 1 whole chicken
- 1 bay leaf
- 1 sprig thyme
- 1 sprig marjoram
- 1 tsp salt
- 3 large tomatoes
- 2 dried chipotles, soaked/drained
- 4 tbsp olive oil
- 3 tbsp diced chorizo
- 1 onion, julienned
- 3 cloves garlic, finely chopped
- 2 smoked chipotles in adobo, sliced
- 3 tbsp piloncillo
- 2 bay leaves
- 2 thyme springs
- 1 tsp dried oregano
- Sea salt
- 1 bag tostadas
- Sour cream
- Shredded lettuce
- Queso Fresco
- 1/2 onion
- 2 cloves
- 1 whole chicken
- 1 bay leaf
- 1 sprig thyme
- 1 sprig marjoram
- 1 tsp salt
- 3 large tomatoes
- 2 dried chipotles, soaked/drained
- 4 tbsp olive oil
- 3 tbsp diced chorizo
- 1 onion, julienned
- 3 cloves garlic, finely chopped
- 2 smoked chipotles in adobo, sliced
- 3 tbsp piloncillo
- 2 bay leaves
- 2 thyme springs
- 1 tsp dried oregano
- Sea salt
- 1 bag tostadas
- Sour cream
- Shredded lettuce
- Queso Fresco
- Prepare
- Pour 6.25 cups water into a saucepan. Stud the onion half with the cloves. Add the chicken, onion, garlic, bay leaf, thyme, marjoram, and salt to the pan. Bring to a boil, reduce and summer for 1.5 hours or until the chicken is cooked.
- Remove the pan from the heat and lift out the chicken. Reserve the cooking liquid. Let cool, then take the meat off the bones. Discard the skin and the bones and shred the meat finely.
- Meanwhile, make the tinga sauce. Preheat the oven to 400. Put the chiles and enough hot water to cover them and soak for 15 minutes. Put the tomatoes into a roasting pan and roast for 30 minutes. Remove the pan from the oven. Put the tomatoes and soaked chipotle chiles into a food processor or blender and processor to a smooth consistency, then strain the mixture into a bowl and set aside, discarding the skin and seeds.
- Heat the olive oil in a medium saucepan. Add the chorizo and cook over low heat for 5 minutes. Add the onion snd continue to cook for an additional 8 minutes, until lightly browned. Add the garlic, tomato, and chipotle mixture, sliced chipotles with their liquids, the bay leaves, thyme, and oregano. Season with salt and cook, stirring occasionally, until the sauce has thickened. Add the shredded chicken, 1 cup of the reserved cooking liquid and the sugar and. Cook for an additional 10 minutes, until the sugar gas completely dissolved and the chicken has warmed through.
- Divide the tostadas among serving plates and spread them with sour cream. Add 2-3 tablespoons of the chicken mixtures to each, garnish with the lettuce, if using, and cheese. Serve immediately.
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]]>The post Tacos Al Pastor appeared first on Florida Girl Cooks.
]]>Tacos Al Pastor is everything heavenly you want in a taco. Yes, I am quite aware at my borderline obsession with tacos. Ok, ok, fine…I am aware of my FULL BLOWN obsession with tacos. But come on who isn’t, especially on a Tuesday night? #tacostuesday FTW! If you want to get an interesting, mouth-watering visual tutorial just click here to check it out: Bien Tasty’s Tacos Al Pastor video. This is where I originally got the idea for these delectable tacos.
Tacos Al Pastor
Ingredients
2 – 4 lbs pork shoulder
1/2 bar achiote paste
2 tbsp powdered guajillo chile
1 tbsp garlic powder
1 tbsp oregano
1 tbsp cumin
1 tbsp salt
1 tbsp pimienta
3/4 cup vinegar
1 cup pineapple juice
1 pineapple, peeled (4 slices and the rest cubed)
8 corn tortillas
1/4 cup cilantro, chopped
1/2 white onion, diced
hot sauce of choice
Prepare
1. Preheat oven to 350 degrees Fahrenheit. Cut pork shoulder into even, 1 inch sections.
2. Mix all dry ingredients plus the vinegar and pineapple juice in a large bowl.
3. Place sliced pork in bowl and mix well until all pork slices are coated evenly. Marinate for two hours.
4. Cut pineapple, cilantro, and onion and set aside for taco toppings.
5. Place parchment paper on a baking sheet. Place to slices of pineapple in the middle and then stick a wooden skewer in the center of both pineapples. Skew through all of the slices of pork and topping with one to two more slices of pineapple at the top.
6. Place in the oven and bake for 1.5 hours.
7. Remove from oven and slice the edges of the meat until all has been sliced off.
8. Place pork pieces in each corn tortilla and top with pineapple, cilantro, onion, and hot sauce of choice.
- 2 - 4 lbs pork shoulder
- 1/2 bar achiote paste
- 2 tbsp powdered guajillo chile
- 1 tbsp garlic powder
- 1 tbsp oregano
- 1 tbsp cumin
- 1 tbsp salt
- 1 tbsp pimienta
- 3/4 cup vinegar
- 1 cup pineapple juice
- 1 pineapple, peeled (4 slices and the rest cubed)
- 8 corn tortillas
- 1/4 cup cilantro, chopped
- 1/2 white onion, diced
- hot sauce of choice
- Preheat oven to 350 degrees Fahrenheit. Cut pork shoulder into even, 1 inch sections.
- Mix all dry ingredients plus the vinegar and pineapple juice in a large bowl.
- Place sliced pork in bowl and mix well until all pork slices are coated evenly. Marinate for two hours.
- Cut pineapple, cilantro, and onion and set aside for taco toppings.
- Place parchment paper on a baking sheet. Place to slices of pineapple in the middle and then stick a wooden skewer in the center of both pineapples. Skew through all of the slices of pork and topping with one to two more slices of pineapple at the top.
- Place in the oven and bake for 1.5 hours.
- Remove from oven and slice the edges of the meat until all has been sliced off.
- Place pork pieces in each corn tortilla and top with pineapple, cilantro, onion, and hot sauce of choice.
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]]>The post Shrimp Tacos Padron Peppers appeared first on Florida Girl Cooks.
]]>Taco Tuesday, and this Tuesday it’s shrimp tacos pardon peppers for the win. In my house the expectation for what’s on the menu is clear on Tuesdays. Tacos are a favorite of all in house, including my sons. They always want to know what’s going into them. Unanimously, any kind of seafood tacos always wins. These shrimp tacos with padron peppers are simply amazing. They’re simple to make on a work night, healthy with their fresh ingredients, and delicious! Every guiltless bite will leave you wanting more!
Shrimp Tacos Padron Peppers
Ingredients
1 lb. (500 g) medium shrimp, peeled and deveined
4 oz. (125 g) padrón peppers
1 red or yellow bell pepper, seeded and thinly sliced
4 green onions
2 Tbs. extra-virgin olive oil
Kosher salt and freshly ground pepper
1 Tbs. chili powder
4 radishes, thinly sliced
1 lime, cut into wedges
1 Tbs. chopped fresh cilantro
8 to 12 corn tortillas, warmed
Hot Sauce of choice (Try my favorite Noel’s Dia de Los Muerto’s Hot Sauce)
Salsa for serving
Prepare
Preheat an oven to 400°F (200°C).
Arrange the shrimp on one half of a baking sheet, spreading them evenly.
On the other side of the baking sheet, arrange the padrón and bell peppers and the green onions in a single layer.
Drizzle all the ingredients with the olive oil and season generously with salt and pepper.
Sprinkle the chili powder evenly over the shrimp.
Roast until the shrimp are opaque and cooked through and the vegetables are slightly tender, about 10 minutes.
To serve, arrange the shrimp, peppers and green onions on a platter along with the radishes and lime wedges. Garnish the shrimp with the cilantro. Pass the platter, the warmed tortillas and the salsa for guests to assemble their own tacos. Serves 4.
- 1 lb. (500 g) medium shrimp, peeled and deveined
- 4 oz. (125 g) padrón peppers
- 1 red or yellow bell pepper, seeded and thinly sliced
- 4 green onions
- 2 Tbs. extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 Tbs. chili powder
- 4 radishes, thinly sliced
- 1 lime, cut into wedges
- 1 Tbs. chopped fresh cilantro
- 8 to 12 corn tortillas, warmed
- Salsa for serving
- Preheat an oven to 400°F (200°C).
- Arrange the shrimp on one half of a baking sheet, spreading them evenly. On the other side of the baking sheet, arrange the padrón and bell peppers and the green onions in a single layer. Drizzle all the ingredients with the olive oil and season generously with salt and pepper. Sprinkle the chili powder evenly over the shrimp. Roast until the shrimp are opaque and cooked through and the vegetables are slightly tender, about 10 minutes.
- To serve, arrange the shrimp, peppers and green onions on a platter along with the radishes and lime wedges. Garnish the shrimp with the cilantro. Pass the platter, the warmed tortillas and the salsa for guests to assemble their own tacos. Serves 4.
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]]>The post BEER BATTERED COD TACOS appeared first on Florida Girl Cooks.
]]>The first time I made authentic tacos would be in 2005, shortly after purchasing Scott Linquist’s book Mod Mex. Having been to his restaurant would be my ‘revival’ for Mexican cuisine after my family trip to Cancun in 1996. The love I have for battered and fried fish would come from memories of my mom and I shopping at the once, Palm Beach Mall and stopping for lunch at Long John Silvers for their fish and chips meal.
Cue the joining of the freshness and textures of one of my signature tacos plus the texture and complex flavor of my beer battered fish tacos and you’ve got a small party in your mouth with every bite. I know that sounds like a child-like advertisement to my favorite meal but a meal that makes you feel like a kid at heart is something hard to hide.
Beer Battered Cod Tacos
Ingredients
1 cup self-rising flour
1 cup Mexican beer (Corona)
1 lb. cod filet, cut into 3/4 inch pieces
3 Haas avocados
1 large tomato
1/2 red onion
2 tbsp. cilantro
1 tsp finely chopped jalapeno
10 corn tortillas
8 oz sour cream
salt and pepper
canola oil for frying
olive oil for tortillas
Prepare
1. Combine self-rising flour and beer in medium glass mixing bowl and whisk. Let rest for 10 minutes.
2. Heat each tortilla with a little bit of olive oil on each side until golden-brown in color and repeat with remaining tortillas.
3. Pour enough oil into nonstick skillet to cover the bottom and heat oil to 375 F.
4. Dip pieces of cod into beer batter and fry on each side until golden and place onto a paper towel-lined plate to drain and repeat until all of the fish has been fried.
5. Cut avocado into cubes and place into small mixing bowl along with chopped red onion, tomato, jalapeno, salt, pepper, and cilantro and mash with potato masher until completely mashed.
6. Spread guacamole onto warm tortillas and top with fish, sour cream, cilantro, salt, pepper and hot sauce if desired.
- 1 cup self-rising flour
- 1 cup Mexican beer (Corona)
- 1 lb. cod filet, cut into 3/4 inch pieces
- 3 Haas avocados
- 1 large tomato
- 1/2 red onion
- 2 tbsp. cilantro
- 1 tsp finely chopped jalapeno
- 10 corn tortillas
- 8 oz sour cream
- salt and pepper
- canola oil for frying
- olive oil for tortillas
- Combine self-rising flour and beer in medium glass mixing bowl and whisk. Let rest for 10 minutes.
- Heat each tortilla with a little bit of olive oil on each side until golden-brown in color and repeat with remaining tortillas.
- Pour enough oil into nonstick skillet to cover the bottom and heat oil to 375 F.
- Dip pieces of cod into beer batter and fry on each side until golden and place onto a paper towel-lined plate to drain and repeat until all of the fish has been fried.
- Cut avocado into cubes and place into small mixing bowl along with chopped red onion, tomato, jalapeno, salt, pepper, and cilantro and mash with potato masher until completely mashed.
- Spread guacamole onto warm tortillas and top with fish, sour cream, cilantro, salt, pepper and hot sauce if desired.
The post BEER BATTERED COD TACOS appeared first on Florida Girl Cooks.
]]>The post LIME CHURASCO TACOS appeared first on Florida Girl Cooks.
]]>Lime Churrasco Tacos
Ingredients
juice of 8 limes
sea salt
churrasco steak, butterflied and lightly piereced with a paring knife
warm corn tortillas
corn, tomato, avocado, mango, sour cream, lime juice, hot sauce, cilantro, salt, fresh cracked black pepper for taco toppings
Prepare
1. Place churrasco on cutting board and butterfly so you get two flanks with an even thickness.
2. Pierce lightly all over both pieces with a paring knife. This will allow the meat to absorb extra lime juice while marinating.
3. Place both pieces into a gallon sized Ziploc bag along with 1 tbsp. coarse sea salt and lime juice. Shake vigorously and let marinate for twelve or more hours in the refrigerator.
4. Preheat grill, remove steaks from marinade/bag, and grill for about 4 minutes per side on high heat over direct flames or until medium.
5. Remove steaks from grill, place onto plate, and cut diagonally into small pieces.
6. Place on a warm corn tortilla and top with desired toppings and devour responsibly!
- juice of 8 limes
- sea salt
- churrasco steak, butterflied and lightly piereced with a paring knife
- warm corn tortillas
- corn, tomato, avocado, mango, sour cream, lime juice, hot sauce, cilantro, salt, fresh cracked black pepper for taco toppings
- Place churrasco on cutting board and butterfly so you get two flanks with an even thickness.
- Pierce lightly all over both pieces with a paring knife. This will allow the meat to absorb extra lime juice while marinating.
- Place both pieces into a gallon sized Ziploc bag along with 1 tbsp. coarse sea salt and lime juice. Shake vigorously and let marinate for twelve or more hours in the refrigerator.
- Preheat grill, remove steaks from marinade/bag, and grill for about 4 minutes per side on high heat over direct flames or until medium.
- Remove steaks from grill, place onto plate, and cut diagonally into small pieces.
- Place on a warm corn tortilla and top with desired toppings and devour responsibly!
The post LIME CHURASCO TACOS appeared first on Florida Girl Cooks.
]]>The post DUCK CARNITAS TACOS appeared first on Florida Girl Cooks.
]]>Duck Carnitas Tacos
Ingredients
Whole duck, rinsed and neck & gizzards removed
1½ tbsp. kosher salt, plus more to taste
2 whole garlic heads, tops removed
1 large white onion, thinly sliced, plus one small, finely chopped
1 (4″) piece Mexican cinnamon, broken in half
1 medium orange, quartered
12 corn tortillas, warmed
¾ cup roughly chopped cilantro
Lime wedges
Salsa, such as tomatillo and pineapple or peach pico de gallo, for serving (optional)
Prepare
1. Heat oven to 350°. Combine duck, 1½ tbsp. salt, plus garlic, sliced onion, and cinnamon in a 6-qt. Dutch oven.
2. Squeeze the orange quarters over the duck and add the spent oranges to the pot; toss to combine and arrange duck skin side up.
3. Place additional whole garlic inside of the duck. Cook, covered, until duck is very tender, about 2½–3 hours.
4. Let duck cool in the pot, then transfer to a cutting board.
5. Shred meat into large chunks, discarding skin and bones.
6. Strain pan drippings through a fine-mesh sieve into a measuring cup; chill until fat solidifies on the surface. Reserve ¼ cup fat; save remaining fat for another use.
7. Heat reserved duck fat in a 12” skillet over medium-high heat.
8. Cook duck, stirring occasionally, until slightly crispy, 3–5 minutes.
9. Season with salt; pile into warm tortillas and garnish with chopped onion, cilantro, sour cream and lime wedges. Serve with salsa, if you like.
- Whole duck, rinsed and neck & gizzards removed
- 1½ tbsp. kosher salt, plus more to taste
- 2 whole garlic heads, tops removed
- 1 large white onion, thinly sliced, plus one small, finely chopped
- 1 (4") piece Mexican cinnamon, broken in half
- 1 medium orange, quartered
- 12 corn tortillas, warmed
- ¾ cup roughly chopped cilantro
- Lime wedges
- Salsa, such as tomatillo and pineapple or peach pico de gallo, for serving (optional)
- Heat oven to 350°. Combine duck, 1½ tbsp. salt, plus garlic, sliced onion, and cinnamon in a 6-qt. Dutch oven.
- Squeeze the orange quarters over the duck and add the spent oranges to the pot; toss to combine and arrange duck skin side up.
- Place additional whole garlic inside of the duck. Cook, covered, until duck is very tender, about 2½–3 hours.
- Let duck cool in the pot, then transfer to a cutting board.
- Shred meat into large chunks, discarding skin and bones.
- Strain pan drippings through a fine-mesh sieve into a measuring cup; chill until fat solidifies on the surface. Reserve ¼ cup fat; save remaining fat for another use.
- Heat reserved duck fat in a 12” skillet over medium-high heat.
- Cook duck, stirring occasionally, until slightly crispy, 3–5 minutes.
- Season with salt; pile into warm tortillas and garnish with chopped onion, cilantro, sour cream and lime wedges. Serve with salsa, if you like.
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]]>The post MEXICAN WEDDING COOKIES appeared first on Florida Girl Cooks.
]]>My sister-in-law’s mom Reina makes these for the Holidays as well and calls them Snowballs. They have different names it seems depending on the region or who is making them. Also, chose to make these with pecans because my husband is not a fan of walnuts.
I was always intimidated by trying to make these because they looked complex and were so perfect. After reading over the recipe and realizing the fact that I had every ingredient in my kitchen already, I gave it a go! You don’t have to wait for Christmas to make and enjoy these Mexican wedding cookies! 
Mexican Wedding Cookies
Ingredients
2/3 cup (65 grams) toasted nuts (pecans, walnuts, hazelnuts)
1 cup (227 grams) unsalted butter, room temperature
1/4 cup (30 grams) confectioners’ (powdered or icing) sugar
1 teaspoon (2 grams) pure vanilla extract
2 cups (260 grams) all-purpose flour
1/4 teaspoon salt
Topping:
1 cup (110 grams) powdered (icing or confectioners) sugar, sifted
Prepare
1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
2. Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool.
3. Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Set aside.
4. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes).
5. Beat in the vanilla extract.
6. Add the remaining flour and salt and beat until combined.
7. Stir in the nuts.
8. Cover and refrigerate the dough for about one hour or until firm.
9. Preheat oven to 350 degrees F (175 degrees C).
10. Line two baking sheets with parchment paper.
11. Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets.
12. Bake for about 12 – 15 minutes, or until the edges of the cookies start to brown.
13. Remove from oven and place on a wire rack to cool for about 5 minutes.
14. Meanwhile, line another baking pan or tray with parchment or wax paper.
15. Sprinkle about 1/2 cup of the confectioners’ sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar.
16. Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
17. Store in an airtight container. Makes about 3 dozen cookies.
- 2/3 cup (65 grams) toasted nuts (pecans, walnuts, hazelnuts)
- 1 cup (227 grams) unsalted butter, room temperature
- 1/4 cup (30 grams) confectioners' (powdered or icing) sugar
- 1 teaspoon (2 grams) pure vanilla extract
- 2 cups (260 grams) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (110 grams) powdered (icing or confectioners) sugar, sifted
- Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.
- Toast Nuts: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool.
- Once the nuts have cooled completely place them, along with 2 tablespoons (25 grams) of the flour from the recipe, into your food processor, fitted with a metal blade, and process until they are finely ground (but not a paste). Set aside.
- In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 2 minutes).
- Beat in the vanilla extract.
- Add the remaining flour and salt and beat until combined.
- Stir in the nuts.
- Cover and refrigerate the dough for about one hour or until firm.
- Preheat oven to 350 degrees F (175 degrees C).
- Line two baking sheets with parchment paper.
- Form the chilled dough into 1 inch (2.5 cm) balls and place them 2 inches (5 cm) apart on the prepared baking sheets.
- Bake for about 12 - 15 minutes, or until the edges of the cookies start to brown.
- Remove from oven and place on a wire rack to cool for about 5 minutes.
- Meanwhile, line another baking pan or tray with parchment or wax paper.
- Sprinkle about 1/2 cup of the confectioners' sugar on the bottom of the pan and then place the slightly cooled cookies on top of the sugar.
- Place the remaining 1/2 cup of sugar in a fine strainer or sieve and then sprinkle the tops of the cookies (or you can just roll the cookies in the sugar).
- Store in an airtight container. Makes about 3 dozen cookies.
The post MEXICAN WEDDING COOKIES appeared first on Florida Girl Cooks.
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