Tag Archives: mexican

Chicken Tacos

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These tacos were tasty and had a different taste with the roasted tomatoes.  These are 5 weight watcher points.

Ingredients:

2 boneless, skinless chicken breasts

6 garlic cloves (4 minced, 2 smashed)

2 whole garlic cloves

2 tomatoes

1/2 c. chicken broth

2 t. cumin

2 onions, halved and sliced

2 avocadoes, sliced

Salsa

Mexican cheese

Directions:

Place chicken in a saucepan and add enough water to cover them. Add the smashed garlic, garlic cloves, salt and pepper. Simmer until the chicken is cooked through. Remove from the water and cool. When cooled, shred the chicken breasts with 2 forks. Set aside.

In the meantime, roast the tomatoes in the broil until the skin is charred.

Place them in a blender, along with the chicken broth and cumin. Blend until smooth. Set aside.

Heat some oil in a pan. Saute the onions and minced garlic until fragrant and the onions are softened. Add the tomato mixture and the shredded chicken. Simmer, uncovered, until most of the liquid has cooked off. Season with salt and pepper to taste.

Serve on warm tortillas topped with cheese, salsa, and avocadoes.

 

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Enchilada Bake (No Tortillas)

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This was good as a dip – I used Pita chips…very multicultural!

Ingredients:

1 rotisserie chicken, diced

2 large bell peppers, diced

1 large onion, diced

1 jar Enchilada Sauce

2 c. grated mixican cheese

1/4 c. chopped green onions

Directions:

Preheat the oven to 350.

Saute the onions and peppers in some olive oil until all the liquid has been absorbed and the vegetables are tender. Season with salt and pepper.

Layer the bottom of a casserole dish with the chicken.

Top with the cooked peppers and onions.

Pour enchilada sauce on top.

Top with cheese and green onions.

Cover with foil and bake for 20 minutes.

Serve.

Chorizo & Bell Pepper Tacos

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Ingredients:

8 oz. ground pork

2 oz. Mexican chorizo, sliced

3 c. sliced onions

2 c. sliced peppers

1/2 t. cumin

1/2 t. chili powder

Tortillas

Toppings:

Avocado

Red onions

Queso fresco

Cilantro

Lime

Directions:

Cook the pork and chorizo until browned. Remove with a slotted spoon and set aside.

In the same pan, add the onions, peppers, cumin, chili powder and salt. Cook until tender. Return pork mixture to the pan and cook for a few more minutes.

Serve in a tortilla and top with the various toppings.

 

Stuffed Peppers (Mexican Style)

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These were delicious and healthy, too!

Ingredients:

4 green bell peppers

1 lb. ground beef

Taco seasoning

1 small onion, diced

Mexican cheese, shredded

Directions:

Preheat the oven to 350.

Cut the top off the peppers and clean out the inside. Reserve the top for later.

Place the peppers in a microwave safe dish. Microwave on vegetable setting until softened.

Chop the remaining top into small pieces.

Saute onions and chopped peppers in some olive oil. Add the ground beef and cook until cooked through, breaking up the pieces as its cooking.

Add the Mexican seasonings, salt, and pepper.

Spoon the meat mixture into the microwaved peppers. Top with the cheese.

Place in the oven for about 15-20 minutes until the cheese is melted and the peppers are soft.

Chicken Fajitas in a Pouch

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This is a super easy way to cook up your meat and vegetables in one play!

Ingredients:

2 chicken breasts, skinned and deboned

1 green pepper, sliced

1 red pepper, sliced

1/2 yellow onion, sliced

1 T. chili powder

1/2 t. cumin

1/2 t. paprika

1/2 t. salt

1/2 t. pepper

Parchment paper

Corn tortillas

Shredded Mexican cheese

Guacamole

Pico de Gallo

Directions:

Preheat the oven to 400. Place the peppers and onions in a bowl. Add some olive oil, salt and pepper and mix to coat everything well.

Place these on a sheet of parchment paper large enough to be able to seal it into a pouch.

Place the rest of the seasonings in a bowl. Mix well. Coat the chicken breasts with the seasonings on both sides. Place the chicken breasts on top of the peppers. Seal the pouch well and place it on a baking dish.

Cook in the oven for about 30 minutes, or until the chicken reaches a temperature of 165.

Remove from the pouch. Slice the chicken breasts. Serve with tortillas and toppings.

Achiote Sauce

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This sauce has great flavor and can be used on lots of different types of meat. It is a marinade which takes at least a couple of hours on the meat. Try to cook the meat so that the heat touches all the aspects of the meat – like a rotisserie or standing up in a pan.

Achiote sauce ingredients:

3 T. achiote paste (I found some at Amazon)

2 T. chili powder

1 T. garlic powder

1 T cumin

1 T salt

1 T pepper

1 T oregano

3/4 cup white wine vinegar

1 cup pineapple juice

Directions:

Mix all the sauce ingredients together, making sure it is smooth. Marinate the meat in the sauce for at least 2 hours.

Pork Tacos in Achiote Sauce

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This was so flavorful and delicious. The sauce can easily be used on different meats – the key is to make sure the meat cooks on all sides, like either stacked like in this recipe or on a rotisserie.

Ingredients:

5 lbs. boneless pork shoulder roast, cut into thin strips

1 pineapple, skinned and cut into rounds

Achiote sauce ingredients:

3 T. achiote paste (I found some at Amazon)

2 T. chili powder

1 T. garlic powder

1 T cumin

1 T salt

1 T pepper

1 T oregano

3/4 cup white wine vinegar

1 cup pineapple juice

Directions:

Preheat the oven to 350.

Combine all the sauce ingredients. Place the pork slices into the sauce and stir to combine well. Refrigerate for at least 2 hours.

On a baking sheet covered in foil, place two pineapple slices. Put a wooden skewer into the pineapple slices. Begin stacking the meat on it and finishing with another piece of pineapple. Try to get the stack to stand and not fall (this can be tricky).

Bake for about 1 1/2 hours until charred and deep red.

Slice the meat off the skewers and serve with tortillas, cheese, salsa, avocado, lettuce, or whatever other toppings you like.