Posts Tagged ‘mexican’

Puffy Tacos

I’ve always been a fan of puffy tacos. Of course they do have their downsides – they always break in half! Well even though they’re super hard to eat I had to try making them on my own. I just don’t get out to enough Mexican food places to fulfill my craving!

I used Gimme Lean mock sausage cooked up with some onion, poblano pepper, jalapeno, and habanero peppers and spices as the main filling. Yes it was very spicy! I topped that with lettuce, tomoato, and fresh onion.

But the main part of the recipe was making the taco puffy. I got some masa mix and added water until it was a good consistency. After many failed attempts at rolling it out I figured out what worked. Spraying 2 pieces of wax paper with cooking spray then rolling it out between that and peeling it off. After that I just dropped it (carefully!) into the fryer. This recipe worked out pretty well, but they still weren’t as puffy as at restaurants. I’ll have to keep making it until I perfect the recipe but dinner was still really good!

Using Leftovers Pt. 1 – Vegetable Fajita Calzone

Continuing with the reducing waste theme, I used some leftover grilled vegetables and black beans to make a fajita style calzone for dinner and here’s how I did it.

First make a simple pizza dough.

First make a simple pizza dough.

let it rise

let it rise

Spray a baking sheet with cooking spray and roll out into a square shape.

Spray a baking sheet with cooking spray and roll out into a square shape.

spread on black beans and sprinkle minced garlic on top

spread on black beans and sprinkle minced garlic on top

Get your leftover grilled vegetables out and chop them up.

Get your leftover grilled vegetables out and chop them up.

Spread out vegetables over beans.

Spread out vegetables over beans.

Close it up, trying to keep the dough even.

Close it up, trying to keep the dough even.

Bake at 350 degrees for 35 minutes or until the dough is lightly browned.

Bake at 350 degrees for 35 minutes or until the dough is lightly browned.

Slice and enjoy!

Slice and enjoy!

This turned out to be a great dinner for tonight. I was tired of fajita tacos and there were tonnes of vegetables left so this was a nice change but also helped use up some of the veggies. I also have made a Mexican style calzone before by cooking up some onion, bell pepper, whole black beans, corn and garlic and sticking that into the pizza dough. I really enjoy that recipe, so it kind of inspired this one.

Papas Rancheros

There’s a restaurant near my apartment in San Antonio that was named “The Best Tacos in America” by the Food Network. It’s called Taco Taco. They have a couple tacos that I can have there, including the papas rancheros tacos that I normally get. The other day I decided to try out making my own papas rancheros tacos and they turned out pretty good and tasted very similar to Taco Taco’s. Here’s a picture of one of the tacos.
Papas Rancheros
Papas Rancheros

Ingredients
1 medium sized potato
1 medium sized tomato
1/2 jalapeño
1/2 small onion
salt and pepper to taste
tortillas

Wash the potato and poke it a few times with fork. Cook in the microwave for 5 minutes or until done. While it’s cooking, dice the tomato, jalapeño, and onion. Once the potato has cooled some, carefully peel it and chop it into big chunks. Heat up a medium sized skillet, spray with cooking spray and add potato, onion, and jalapeño. Once they have cooked a bit, add tomato and salt and pepper to taste. Once potato is browned and onion is cooked, warm up a tortilla and add the potato mixture. Enjoy!