Tag Archives: Mexican

Recipe: Chicken Taco Salad

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IMG_2354It’s taco Tuesday guys, so get excited.  I think this recipe for a taco salad definitely qualifies as a fun way to celebrate the weekly holiday (it’s a holiday, right?).  I found this on The Pioneer Woman but I switched it up a little.  I had a whole mess of chicken thighs in my freezer and decided to roast, season, and pull them to save a little money and add a richness of flavor that I would miss with chicken breast.  I love dark meat, though, so feel free to use white meat if that’s what gets ya going. The best part is this meal began with the idea of having leftover frozen meat and wanting to use it, so if you have leftover ground beef or steak or anything hanging out in your freezer, throw that in. Most types of meat work on the taco salad, just like most types of meat work in a taco.

Ingredients

Chicken thighs [$4, or any meat you have hanging around your freezer]

Taco seasoning [about $1 a bag}

Avocados [$1]

Tomatoes [$1]

Frozen corn [$2 a bag or so]

Bunch cilantro [$1.50]

Bag romaine hearts [$3]

1 bottle of ranch dressing [$2]

1 bottle salsa [$3]

1 bag tortilla chips [$3]

1 bag shredded cheese [$3]

Directions:

Begin by rubbing the taco mix on the thighs and throwing them in a 425 degree oven for about 45 minutes or until juicy.

While the thighs are roasting, make the salad: shred the lettuce and heat up about 1 cup of the frozen corn and let cool. Slice the avocados and add to the salad along with chopped tomato and cilantro, and the cooled corn. Add about 1 cup of shredded cheese to the salad.

Let the chicken thighs cool, then pull the meat off the bones and add more taco seasoning to the meat.  Add to the salad and top with some crushed tortilla chips.

You’re welcome to leave the salad at this step, it looks lovely and is pretty healthy at this point.

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I, however, love dressing, especially ranch.  Salsa ranch? Great idea.

Mix about 1/2 cup each of salsa and ranch, or tweak to your preference.  I probably used a little more ranch than salsa.  Add to the salad, toss, and serve.

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Have lots of salad, you’ll definitely want to .  The creamy avocado, the juicy spiced chicken, and the fresh veg are all great contrasts and tastes, and the crispy tortillas really make it feel like you were eating on of those hard shell tacos that broke and now you’re eating the remains.  I love when that happens. Happy Taco Tuesday!

-L

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Recipe: Cilantro Mojitos

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I love cilantro.  Love it.  Love it.  Now, while I understand that this is a controversial herb, according to this article, those who dislike cilantro can’t help it.  It’s cool.  If you don’t like it, I’m sorry, but if you do, this recipe is awesome.  For those who can taste the delicate herb, listen up:

There is a cilantro flavored vodka out there.  Yup.  Awesome.

Hey there, good–looking.

Hey there, good–looking.

I bought the tiny bottle on a whim to see if I would like it, so this recipe was all I could come up with considering the ingredients of my pantry (which are still few, seeing as I just moved in). Now that I know how delicious the vodka is, I will be buying a larger bottle and making new concoctions.

Ingredients:

Cilantro vodka [$1.50 for a small bottle]

Sprite [$2]

1 bunch cilantro [$1]

1 lime [.50 cents]

Directions:

Muddle (crush) cilantro leaves and a lime wedge in the bottom of a glass.  Add ice and cilantro vodka.  Top with sprite.  Stir to combine and serve.

I also added a dash of chilli powder to spice things up in the glass.

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A delectable cocktail for final nights of summer and Taco Tuesdays.

-L

 

Cheap Eats: Taco Tuesday at La Verdad

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My kinda Tuesday night

My kinda Tuesday night

I’ve been going to La Verdad for a while. It’s kinda sad I haven’t written about this before.  I guess on some subconscious level I don’t want the world knowing, for fear La Verdad will turn into Ken Oringer’s other impossibly–hard–to–get–a–seat incredible hotspot Toro.  I can’t have that. I need these tacos.

Need Them

Need Them

So La Verdad does Taco Tuesdays every Tuesday night.  Tacos for $1. Yup, $1. You can get up to five, and you have a choice between the Tinga, stewed chicken with lettuce, radish, and sour cream, or Carnitas, shredded pork topped with red onion, cilantro, and salsa verde (above).  The Russian and I usually start off with some chips and salsa, which are also $5, to go with our beers.  The salsas, a red, a green, and a pico de gallo, are all addicting.I had to stop myself from eating them.

Salsa heaven

Salsa heaven

Then comes the tacos.  You would think five isn’t enough, but these are generously filled and I can never eat all five.  Luckily The Russian is there to pick up the slack.

He lives a hard life eating these tinga tacos.

He lives a hard life eating these tinga tacos.

The best part is, this is a stone’s throw from my house and right across the street from Fenway Park.  They don’t do Taco Tuesdays when there is a home game, but when Taco Tuesday rolls around, its an awesome way to spruce up the middle of the week.

-L

La Verdad

1 Landsdowne Street

617-421-9595

 

 

Recipe: Taco Night

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Since  coming back to the US, it is hard to get back into the swing of things. Call me crazy, but after laying around for a week I become so lazy it’s almost embarrassing.  I finally got off my butt the other day to make some delicious and simple (read: cheap) tacos for myself, The Russian, and my best friend (who is also of Russian decent, hope you’re sensing a theme here).

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The best thing about these tacos aside from being easy to make and super filling is that you can add ingredients, take away ingredients, or switch ingredients and still end up with a easy dinner that can be pulled together by the most challenged of chefs (read: super easy).

Ingredients

Steak [$6]

small flour or corn tortillas [$2.50]

package of taco seasoning [$1]

limes [$2]

guacamole or salsa [around $5, I got mine for free from my job]

Directions:

The most important part of this recipe is the seasoning on the steak.

I marinated the steak in vegetable oil, worshtshire sauce, salt, the taco seasoning, garlic powder, and the juice of half a lime.

Place the steak in a hot pan to cook, about 3-4 minutes per side for med. rare. Let rest on a plate or cutting board.

Steak.

Steak.

In the meantime, warm tortillas in a pan or oven.  slice steak and top tortillas. Add salsa and guac, a squeeze of lime and eat!

Taco Taco, Burrito Burrito

Taco Taco, Burrito Burrito

If you don’t have guac in your house already and don’t want to spend a lot, you can just buy and avocado for a dollar or so and slice it up on top.  I also suggest adding cheese, sour cream, or cilantro for an extra kick.  Personally, sometimes I like an uncomplicated steak taco so I can taste all the delicious flavors of the meat itself. This meal is super–easy finger food that can be made anytime you’re too busy to stand over a stove for hours!

-L

Cheap Eats: Making Out with My Food

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A few weeks ago I took a drive with my best friend in his brand-new car. We were looking for cheap eats (what else?) We decided to stop at our favorite spot for incredible food under $10, Anna’s Taqueria (my favorite location is the one in Brookline right off Coolidge Corner).
Brookline: Anna's Taqueria

The decor inside is nothing special, but it doesn’t matter.  The food is awesome.  On any given day, this place is packed on the lunch hour and into the evening, and its really not hard to imagine why once you have tried the food.

My best friend, who grew up in neighboring Newton, has been coming here and raving about it since high school, so I have been coming to this place for almost as long as I’ve known him.  While everything on the menu is excellent, when I come to Anna’s, I always get one thing: the lengua quesedilla, a mix of cheese, tortilla, salsa, and beautifully cooked beef tongue (hence the cheesy headline).

Hello beautiful

Hello beautiful

Now, I have been called an adventurous eater on more than one occasion, but you have to understand: it’s the wierd stuff that usually tastes the best.  Cooked properly, beef tongue is soft, meaty, and flavorful.  Anna’s knows what they are doing. I get my quesedilla filled with salsa, sour cream and medium salsa.  I don’t want to overpower the meat, I want to taste it.

tastebuds on tastebuds

tastebuds on tastebuds

Upon closer inspection, it is quite apparent that you are eating tongue, but for the squeamish, don’t stare at it, just try it!

The cost of HUGE quesedilla and a mexican coke (that uses real sugar and comes in a cool glass bottle): $7.  Can’t beat that.  Anna’s has a whole bunch of locations, so there’s no excuse not to try this place.

-L

Anna’s Taqueria Coolidge Corner

1412 Beacon Street

Brookline, MA

617-739-7300

Photo of  Exterior of Anna’s: via Wallyg via Flickr