Ready for a smokier taco?
If you’re a fan of smoky flavor, prepping up a chipotle taco seasoning before taco night will make you very happy. This spice blend uses common spice rack ingredients and brings the smoke through both chipotle powder and smoked paprika. We kick in a little cayenne pepper to increase the overall heat just a touch.
Don’t limit this tasty seasoning to tacos. You can use it anywhere taco of Mexican seasoning is called for to add a little south-of-the-border flare to your meal. It’s delicious simply mixed with ranch dressing for a quick dip or use it as a dry rub on chicken, pork, or steak to add a smoky, earthy heat.
- 1 tablespoon chipotle powder
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt or to taste
- In a mixing bowl combine all ingredients and mix thoroughly.
- Use immediately or store in a sealable jar (airtight) for future use.
- The additional cayenne pepper is optional. Chipotle pepper already brings jalapeño level heat to the seasoning (chipotle chilies are dried and smoked jalapeño peppers). Cut it completely if you prefer a low to medium level heat.
Anyone who’s had a chicken taco at a restaurant knows the meat can get a little dry. Many places use chicken breast for the protein, but our version uses chicken thighs for a moister, more flavorful filling. Cooking the meat couldn’t be any easier. Just could I the chicken Sous Vide. Tuck into tortillas and top with goodies like avocado and queso fresco. A chipotle sauce makes a cool, creamy, and spicy finish.
If you have difficulty finding Mexican cheeses at your grocery store, you can make an easy swap; farmer’s cheese is available at lots of regular markets, and it’s surprisingly similar to queso fresco. We guarantee it’ll be way better than any bagged, shredded mix.
- 1 pound boneless skinless chicken thighs
- 3 garlic cloves
- 1 medium white onion
- 3 to 4 thyme sprigs
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons cumin
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- Olive oil
- 1/2 cup sour cream
- 3 tablespoons half-and-half
- 2 tablespoons adobo sauce
- 1 teaspoon honey
- Juice of 1 lime
- Corn tortillas
- Shredded cabbage
- Diced avocado
- Lime wedges
- Queso fresco
- Pickled jalapeños
- Set the Sous Vide Water bath to 160ºF (71ºC).
- Trim away any tough cartilage or bony pieces from the chicken thighs.
- Drizzle chicken thighs with a few tablespoons of olive oil.
- Combine paprika, cumin, salt, and pepper in a small bowl, then sprinkle evenly over chicken.place in a large zipper lock or vacuum seal bag.
- Peel and cut garlic cloves, then arrange on top of chicken. Roughly chop the onion, and arrange on top of chicken along with whole thyme sprigs.
- Season the thighs with salt and pepper and place in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place in the water bath and set the timer for 1 1/2 hours.
- Remove from the water bath and transfer to a large bowl. Discard herbs, garlic, and onion. Once cooled, shred meat with two forks.
- Meanwhile, whisk sour cream half-and-half, chipotle sauce, lime juice, and honey in a small bowl to combine. Taste and season with salt, to taste. Refrigerate until ready to use.
- Warm tortillas in a dry skillet for a few seconds on each side, until pliable.
- Top each tortilla with chicken, cabbage, queso fresco, avocado, crema, pickled chiles, and a squeeze of lime.
Show off your love of cooking to your friends and loved ones with this delicious recipe for bistec enrollado filled with mushrooms, poblanos and cheese.
- 1 pound thin beef eye round steaks
- Kosher salt
- Fresh. Racked black pepper
- Granulated garlic
- Grape seed or Olive Oil
- 6 Mushrooms (shitake, button or baby Bella) sliced thin
- 1 Serrano pepper, seeded and minceD
- 4 Cloves garlic, mince two, reserve the other two
- 1 Poblano pepper, roasted and sliced into strips
- 5-6 Ounces Mizzarella cheese, shredded
- 4-5 Roma tomatoes
- 1 pinch Mexican Oregano
- 1 Handful fresh cilantro for garnish
- Season the beef lightly, on both sides, with salt, pepper and garlic powder. Set aside.
- In a skillet, heat 2 tablespoons of oil to medium heat.
- Add the mushrooms and sauté for 7-8 minutes.
- Add the serrano and garlic. Season lightly with salt and pepper and sauté for another few minutes. Remove from heat and let cool.
- In a sauce pan, add pasilla peppers, tomato and garlic. Cover with water and bring to a boil. Reduce heat and cook for 10 minutes.
- Once mushroom mixture has cooled, take one thin steak, shorter end toward you, and fill with a couple of tablespoons of mushroom mixture one inch from the end.
- Add some roasted poblano strips and an even layer of cheese to cover.
- Roll away from you and tuck in as tight as you can to form a large cigar shape.
- Secure with toothpicks, if needed. Set aside.
- Using a slotted spoon, transfer tomato/chile mixture to the blender.
- Add 3/4 cup of fresh water, salt and pepper to taste. Blend on high until smooth.
- Preheat 2-3 tablespoons of oil to medium heat in a large skillet. Sear and brown the stuffed beef rolls on all sides, about 4 minutes per side..
- Pour in the sauce form blender.
- Add oregano, cover, reduce heat and continue cooking for 20 minutes.
- Serve bistec rolls with plenty of sauce and garnish with cilantro.
Call this an oven-baked flan. The rich, creamy texture of this leche asada comes from the addition of heavy cream to the recipe. Totally worth it!
Leche asada is basically another type of flan. The major difference between the two is that you bake leche asada directly in the oven, while flan is usually baked in a water bath so that it can get a smoother texture. That’s pretty much it.
Just like the tres leches cake, no one knows exactly where this recipe actually comes from. It’s hugely popular in Latin America, especially in Chile, Perú and Colombia, where they also call this dessert “tres leches” because many people (like me) prefer to add heavy cream as the third “milk” product in the list of ingredients. The reason I do it is because it gives you a richer, thicker, creamier texture.
For the Caramel
- 3/4 Cup white granulated sugar
- 1/4 Cup Water
For the Custard
- 6 Eggs
- 1 12-oz Can evaporated milk (you can also use whole milk)
- 1 Cup heavy cream (whipping cream or half and half work really well)
- 1 14-oz Can evaporated condensed milk
- 1 Tablespoon Vanilla Extract
- Preheat your oven at 350º F.
- In a medium saucepan, cook sugar and water over medium-high heat until they turn a caramel color. This can take about 10 minutes; keep an eye on it so that it doesn’t burn.
- Quickly pour the caramel into a 2.5-liter baking dish and tilt it from side to side so that it’s evenly coated. Set aside. A glass or ceramic baking dish works best.
- Add the eggs, evaporated milk, heavy cream, sweetened condensed milk and vanilla extract to a blender and blend until smooth.
- Pour the custard mixture into the baking dish and bake for 45-60 minutes, or until a knife or skewer inserted in the center comes out clean. Let the custard cool completely on a wire rack, cover and refrigerate for at least 4 hours.
- Uncover the custard and run a knife around the edge of the baking dish. Place a large serving plate on top, invert it, give the baking dish a little shake and gently lift it to remove. Serve immediately.
Step 1 – Prepare Your Equipment
Heat your oven to 400°F, and line a baking sheet with parchment paper.
Step 2 – Sprinkle Your Cheese
Sprinkle your shredded cheese—whatever flavor you like—in a circular shape onto a baking sheet, about 1/4 cup per 6-inch taco-shell-to-be.
Step 3 – Bake the Shells
Bake your shells for 5 to 7 minutes, keeping an eye on them so that they don’t burn (you will, however, want the edges to brown slightly). For a less crunchy taco shell like this one, go for 5 minutes. For a harder shell, go for 7.
Step 4 – Form the Shape
Take your taco shells out of the oven and, using folded paper towels or hand towels so you don’t burn your fingers, fold them over wooden spoon handles. Allow them to cool into shape over the spoon; a bunched-up towel works to hold the spoons in place and keep them upright.
Make sure the shell has cooled completely before you remove it from the spoon, or you might end up with a limp taco—and nobody wants that!
Step 5 – Then Dive In, Shell First
Enjoy your new cheese taco shells with a whole array of fillings: scrambled eggs and crispy bacon in the morning; traditional ground beef filling at suppertime; roasted veggies for a hearty snack; the possibilities are endless.