basics365: Taco Fillings

May 4, 20142 Comments

Cinco de Mayo is a fun day to plan a meal around.  You don’t need to limit Mexican food to just the holiday, though.  Using a taco/tostada theme night for your weekly meal planning is a great way to have one meal a week thought out, and it gives you an option that can be easily customized for each member of your family.  Create a taco bar with a main protein and various toppings that are quick to gather.  Everyone can choose how to “build” his or her own taco or tostada.  Serve it as a one-dish meal or add a fruit salad and roasted or sautéed vegetables to round out the meal.

We have a few favorite taco filling recipes, but the possibilities are endless.  Almost anything can be put in a tortilla for a delicious meal, including cooked fish or egg.  Below are some great options for different flavors — try all three and you’ll have three more meals planned!

Buen Provecho!

Taco / Tostada Topping Ideas:

• salsa or hot sauce
• black beans
• lime wedges
• avocado, sliced or as guacamole
• chopped white onion
• shredded lettuce or a tangy slaw
• pickled red onions
• sour cream or plain yogurt
• pickled jalapenos
• chopped cilantro
• cheese (grated cheddar or Monterrey Jack, crumbled queso fresco, or queso cotija)

Kimberly’s Taco Spice Mix for Ground Beef, Ground Chicken, Ground Turkey, or Tofu*
I have had this spice mix recipe so long that I can’t remember where I got it from.  I used to buy the flavor packets at the grocery store, but I haven’t even been tempted since finding this recipe.  I am happy to have found a healthier alternative. Kimberly

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder, or granulated
• 1/4 teaspoon onion powder
  
• 1/4 teaspoon cayenne
  
• 1/4 teaspoon dried oregano
  
• 1/2 teaspoon paprika
  
• 2 teaspoon ground cumin
  
• 1 teaspoon course salt
  
• 2/3 cup of water

Combine all the spices together.  Brown the meat (adding oil to the pan first is optional, but useful for leaner proteins).  Drain fat if necessary.  Add spices to browned meat, and stir for a few seconds to toast the spices.  Add 2/3 cup of water, and simmer for a few minutes until liquid is reduced.

*After pressing out excess water from the tofu, crumble and sauté with the spice mix, or cut into thick slices, sprinkle with spice mix, and brown in a skillet with a little bit of oil.

Marinated Skirt Steak Tacos from Tacos, Tortas, and Tamales by Roberto Santibañez

• 1/3 cup coarsely chopped cilantro
• 1/2 small red onion, roughly chopped
• 1/2 medium fresh serrano or jalapeño chile (including seeds)   ** remove seeds and ribs of the chiles for less heat
• 1 medium garlic clove, peeled
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon of olive oil or vegetable oil
• 1 tablespoon Worcestershire sauce
• 2 teaspoons kosher salt
• 1 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground pepper
• 2 pounds trimmed skirt steak, cut widthwise into 3 or 4 pieces

1.  Combine all the ingredients, except the steak, in a blender, and blend until fairly smooth. You might have to pulse at first and prod the marinade with a spoon to help it blend.

2.  Put the steak in a large bowl (I used a zip top plastic bag), and pour in the marinade. Evenly distribute the marinade to make sure the steak is well coated. Cover the bowl with plastic wrap, and refrigerate it for at least 1 hour or up to 3 hours.

3.  Preheat a grill or heavy skillet over high heat. Cook the steak, in batches if necessary, turning it over once, until both sides are well browned and the steaks are cooked to your liking, about 4 minutes per side for medium rare. Let the steaks rest on a plate for about 3 minutes, then cut them against the grain into slices, then again into small pieces.

Teresa’s Chicken Tinga
This version of tinga is from a family friend.  It is an easy recipe–made even easier if you use a rotisserie chicken–that tastes better the day after you make it, so it is a good one to make ahead. Kimberly

To cook chicken:

• 1 pound boneless, skinless chicken breast
• 1/2 white onion, cut in half
• 4 garlic cloves, peeled, but left whole
• 1 teaspoon of salt

Add enough water or broth to cover the chicken.  Bring to a boil, cover with a lid, and simmer until just cooked through (about 15-20 minutes).

To complete recipe:

• 1/2 white onion, medium chopped
• 4 Roma tomatoes, chopped
• A few sprigs of fresh marjoram
• Shredded cooked chicken
• Salt and freshly ground pepper to taste

Sauté the onion, move to one side, sauté the tomato in the same pan.* Then stir together. Add shredded chicken breast and the sprigs of marjoram. Stir together. Cover, and simmer for a few minutes.  After a few minutes, check the seasonings.

*A great additional flavor to Tinga is chipotle.  If you want to add a little of the heat and flavor of chipotle, add one of the chipotle peppers and a little sauce from a can of chipotle in adobo sauce along with the tomatoes.  If only a few members of your family enjoy the chipotle, a nice alternative is to buy a jar of chipotle pepper flakes in the spice section.  Just sprinkle some on when making your taco or tostada.