Wonton Taco Cups

Taco lovers unite…Happy Taco Tuesday Everyone! 🙂 I made wonton taco cups which are great if your having a Taco Tuesday party at home. Almost bite size, makes them perfect for picking up and eating, no silverware needed. No fuss, No mess! You can get as creative as you like with yours. I made beef ones with 97% lean beef 4% fat. Saute your beef in a pan, drain any unwanted grease. Add  2/4 cup of water, 2 tbsp of ortega spice mix, diced onion, jalapeno, green chilies, and a few spoonful’s of black beans. Spray muffin pan with pam, place a small wonton wrapper in each muffin cup, add a spoonful of beef mixture, sprinkle with cheese. Place in a 350 degree oven and bake for 10-12 minutes. I topped mine with a diced tomato and green chili fresh salsa. COMER!

 

 

 

Steak Tacos

Happy Taco Tuesday! 🙂 I was in the mood for steak tacos tonight so that’s exactly what I made. I bought flank steak to give it a try and I must admit its a tough piece of meat to cook. Seeing how its a tougher piece of meat to begin with if you don’t cook it just right (best served medium rare) you will be chewing on rubber. I was impressed that I didn’t ruin it but I will not be buying flank steak again I don’t think. It seems much easier to buy the cut of steak you prefer (a thicker cut) and then cut it into strips for your tacos. I made my usual guacamole because what’s a taco without guacamole? Boring! … I seasoned the steak on both sides with garlic, olive oil, salt & pepper, dry mustard, & a little brown sugar. Then place it in a hot pan with olive oil to sear on both sides for 2 to 3 minutes (each side). Then leave steak in pan on low or simmer setting for 5 minutes. Remove from heat and place steak on cutting board covered with foil for 10 minutes (it will continue to cook). Then cut steak diagonal into strips. I made a salsa with fresh corn shaved off the cob, cherry tomatoes cut in halves, diced jalapeno & onion and squeeze lime juice on top. Yes, I cheated and made spanish rice from the box with diced garlic tomatoes for a side and it was sooooo yummy! That’s it! Dress your tacos and serve with rice. ENJOY!

 

 

 

Taco Tuesday

Yep, it’s Taco Tuesday everyone! So, that means ….Tacos Tonight! I decided to make Chicken Tacos (MUY BIEN)! I cheated by buying a Rotisserie Chicken at the supermarket but shortcuts make life easy. 🙂
Ingredients
Rotisserie Chicken
Corn Tortillas (white or yellow)
2 Avocado
Frontera Guacamole Mix
Fresco Queso Cheese (Mexican cheese)
Refried Beans
Red New Potatoes
White Corn on the Cob
Onion
Tomato
Make guacamole mix by peeling 2 avocados, discarding pit, and mashing avocados with fork in bowl. Then stir in a 1/2 jar of the frontera guacamole mix and put aside (season w/ salt for added flavor if you wish). Shred chicken with knife and set aside. Saute in pan with olive oil a few diced red potatoes (season w/ salt, pepper, onion powder, & garlic salt) until semi-tender. Then add to saute pan diced onion & shaved corn off the cob and cook until lightly brown and put aside. Cut some of the Fresco queso cheese off and crumble in bowl and put aside. Take corn tortillas and rub lightly with olive oil on both sides place in a plastic bag in microwave for one minute. Careful not to burn yourself because they are hot! Then place tortillas on a plate and spoon guacamole mix onto tortilla. Then add chicken, corn & potato mixture, chopped tomatoes, and sprinkle with fresco queso. Serve with a side of refried beans sprinkled with fresco queso. Buen Provecho!