Tacos are NOT just for Tuesdays!
Three Days of Different Tacos!
I absolutely love tacos. It is clearly not a secret. I have so many taco recipes on my humble little blog it'll blow your mind! I just did not have a lot of time nor patience, nor money to lend toward incredible dishes to blog about. I just had this insatiable need for tacos and a freezer full of different meats and pantry seasonings just waiting to season different meats for tacos. That is exACTly what I did! Three Nights, Three Different Tacos. Your family will absolutely love you, too!!!
Let's get to it. For some reason I did not take photos of the pollo, chicken, tacos, except for a brief video showing me saute chicken. I cannot share it with you for some reason. My apology! Actually, I cooked the chicken on Monday, then, decided to use the leftovers for tacos on..when else? Taco Tuesday! I then went a bit taco overboard and made them Wednesday and Thursday. Sorry...not tonight, Friday night. Pork loin roast tonight with onion and potatoes tonight.
Alright. I digress. Let's get to it! First, let us start with my Mexican Seasoning Spice and Herb Blend. This can be used for ANY Mexican or Spanish dish you wish to make.
My Mexican Spice and Herb Blend:
2 heaping tablespoons smoked paprika
1 tablespoon pasilla powder (or your favorite chili powder)
1 tablespoon garlic (granulated or powdered)
1 tablespoon granulated onion
1 tablespoon cumin seed (toasted and freshly ground)
1 tablespoon coriander seed (toasted and freshly ground)
salt and pepper
2 teaspoons dried thyme leaves (or six sprigs fresh thyme leaves, stems stripped of the leaves)
2 teaspoons dried, crushed oregano leaves (or, 4 sprigs fresh oregano leaves, diced)
This is just my spice and herb blend. You can mix and match and make it your own! You can make enough for an entire jar that will last several weeks in your cupboard, in a dark, dry space.
I had prepared the pollo, chicken, for sandwiches on Monday night, and, as I mentioned, made tacos with the leftovers Tuesday night. I seasoned and seared both sides of the chicken in evoo. I removed the chicken once they'd attained a good golden color to a plate. I added onion and garlic and sauteed them until the onions just began to turn translucent. I added a bottle of Modelo beer and a couple of tablespoons of roasted garlic Mirin. I added a quarter to half cup of water, stirred, brought the liquid to a boil and snuggled the chicken into the (braising) liquid. I reduced the heat to low and allowed the chicken to simmer for 25 minutes. I removed the lid for another 15 minutes. When I returned to it, the chicken practically fell apart as I tried to remove it with tongs.
For tacos on Tuesday, I added the leftover chicken to a skillet with a slight drizzle of evoo (extra virgin olive oil) and sauteed it over medium-high heat to crisp up the pollo. I was able to separate larger pieces with tongs very easily due to the braising process the night before. I'd added a little more fresh onion and garlic to the skillet. Such awesome flavors! My little kitchen was a very happy place!
Moving along to Wednesday's Tacos. I had removed thick pork cutlets which I had planned to butterfly, pound out and fry Milanese style with sage from my garden. Oh no. Taco Mania took over and I sliced them into slivers, seasoned them, sauteed them, and braised them in salsa verde. How flavorful is that?
I had liberally seasoned the sliced pork cutlets, sauteed them in a light drizzle of evoo, onion slivers, garlic and then braised them for thirty minutes in salsa verde and a quarter cup of water.
Incredible color and flavor. After braising, I placed the puerco, pork, back into the skillet and crisped them up a little to serve as tacos.
I'd garnished with fresh oregano leaves (cuz, pretty) and added Mexican blend cheese and drizzled my favorite salsa, Tapatio, atop the the Pureco Tacos.
Finally, on Friday, carne de res, beef. I sliced and chopped carne de res, beef, into small bits and liberally seasoned them with the remainder of my spice blend. I let the meat sit until it came to room temperature. I added a drizzle of evoo, about a good tablespoon, added one finely chopped onion and two cloves garlic, finely chopped, along with some fresh thyme and finely chopped fresh oregano to the skillet with a little salt and fresh cracked black pepper. I sauteed the onions, garlic, fresh herbs and s&p until the onions began to turn translucent. I removed that and added the meat.
Sauteing fresh onion, garlic, fresh thyme and finely chopped oregano, salt and fresh cracked black pepper.
Liberally seasoned carne de res, beef, and allowed it to reach room temperature to saute for Carne Asada Tacos! I sauted the meat about eight minutes over medium high heat before serving, just enough time to get a carmelization without overcooking.
Carne Asada Taco.
Dos Carne Asada Tacos.
I hope you enjoyed my Taco Week blog and possible recipes for you!
Now, go cook for someone you love! And remember, ANY night is Taco Night! It's NOT just for Tuesdays, anymore!
Thanks for your time!