TortillasI am a big fan of Pioneer Woman, if you haven't heard of her check out her website (awesome recipes w/photos, give-aways, and more). She recently posted a Shrimp Tacos recipe .... and even though I am not one to mix seafood and mexican, It looked absolutely delicious. I exchanged the Pico de Gallo for fresh mango salsa and did a little bit different of a coleslaw recipe.
Ingredients:
Slaw:
1/2 head Cabbage, Sliced Thin
1/2 head Purple Cabbage, Sliced Thin
4 carrots
1 onion sliced thin
~1/4 cup Mayonnaise
6 Tablespoon Rice or White Vinegar
~2 Tablespoon Sugar (to taste)
Salt to taste
Directions:
Chop or slice thinly the cabbage, carrots, and onion. Place them into a large bowl and mix in the vinegar, mayo, sugar, and salt. If you prefer a more creamy slaw then add more mayo, if you like a more vinegary slaw then less mayo and more vinegar. Place in fridge and let it chill. It's a good idea to do this either the night before or at least an hour before dinner.
Salsa:
Tomatoes
Onions
Jalapenos
Lime
Mango or Peach
Salt
Avocado
Cilantro
Directions:
Chop the ingredients of your choice and mix together. I made a list of what I like to put in my salsa, but you really can't go wrong.
Shrimp:
2 Tablespoons Olive oil
1-1/2 pound Shrimp, Peeled And Deveined, Tails Removed
1 can (6 Ounces Approx) Mexican Tomato Sauce Or Enchilada Sauce
1/2 teaspoon Cumin
Directions
Heat up oil in a large frying pan and add in shrimp. Once they have turned pink and are cooked, add in the Tomato Sauce and cumin. Cook until the sauce is bubbly.
Grab a plate, place a tortilla down, then add your shrimp w/sauce, the coleslaw, salsa, sour cream, and then a slice of avocado. Enjoy!
PS- My next post will be making your own Tortillas!
Showing posts with label Mexican. Show all posts
Showing posts with label Mexican. Show all posts
Wednesday, May 30, 2012
Saturday, December 3, 2011
Dark Days Challenge #1 Burritos
My friend Rachel forwarded me a link to the 5th Annual Dark Days Challenge.
The challenge runs from Sunday, November 27th, 2011 to Saturday, March 31st, 2012.
So what's the challenge? Cooking once a week a meal that is SOLE (sustainable, organic, local, ethical) and posting about on my blog.
Local means about 150 mile radius with a few minor exemptions that are set up ahead of time (i.e. oil, spices, coffee, and chocolate). I am ready and this will keep me posting weekly recipes (I've been slacking).
My exemptions will include: spices, citrus (who can go all winter without Oranges or Grapefruit?), olive oil, yeast, baking powder/soda, and salt.
Who doesn't love Mexican food? Only if I had tequila to make some Margaritas would make this meal perfect (although not local). The Homemade Tortillas really make the Burrito. It has been a really long time since I have bought pitas, flat bread, or tortillas from the grocery store. They always are bland tasting and stale. I can guide you on making very simple, but delicious tortillas to go with your favorite style Burritos.
Ingredients:
Homemade Tortillas
2/3 cup of water
~2 cups of flour (Mt. Marcy Organic Flour from Westport, NY)
1 teaspoon of baking powder
1/2 teaspoon of salt
3 tablespoons of soften butter (Cabot, from VT)
Directions:
Mix together your flour, baking powder, and salt in a separate bowl. Place your water and flour mixture into your Kitchen Aid mixer and add in the butter. Knead with a dough hook until dough is soft and does not stick to the sides of the bowl. Add in additional flour if needed. Cover with a towel for 30 minutes.
Divide dough into 6-8 balls. Roll out each one with flour while heating up a griddle. Cook each one a couple minutes on each side till you get some lightly brown spots. If you cook them too long they will get hard and not really good for the next day. As you are cooking the next ones, place the cooked ones on a plate and keep covered with a kitchen towel.
Ingredients:
Burritos
1 lb of ground beef (Chestnut Farms CSA Hardwick, MA)
1 medium onion diced (from our garden)
3 cloves of garlic diced (from our garden)
Chili Powder -to taste
~ 1 tablespoon Worcestershire Sauce
1/2 teaspoon Salt
Butter
Directions:
Heat a tablespoon of butter in a skillet and add in your onions and garlic. Saute till tender and the beginning stages of caramelizing. Add in your beef and cook till the pink is almost gone. Next add in your Chili Powder, Worcestershire sauce, and salt to taste. Cook till the meat is all brown.
Now it's time to create and layer your Burrito. My Favorite starts with sour cream, next comes the beef, then the Cabot cheese, and lastly the home canned peach salsa.
So what's the challenge? Cooking once a week a meal that is SOLE (sustainable, organic, local, ethical) and posting about on my blog.
Local means about 150 mile radius with a few minor exemptions that are set up ahead of time (i.e. oil, spices, coffee, and chocolate). I am ready and this will keep me posting weekly recipes (I've been slacking).
My exemptions will include: spices, citrus (who can go all winter without Oranges or Grapefruit?), olive oil, yeast, baking powder/soda, and salt.
Who doesn't love Mexican food? Only if I had tequila to make some Margaritas would make this meal perfect (although not local). The Homemade Tortillas really make the Burrito. It has been a really long time since I have bought pitas, flat bread, or tortillas from the grocery store. They always are bland tasting and stale. I can guide you on making very simple, but delicious tortillas to go with your favorite style Burritos.
Ingredients:
Homemade Tortillas
2/3 cup of water
~2 cups of flour (Mt. Marcy Organic Flour from Westport, NY)
1 teaspoon of baking powder
1/2 teaspoon of salt
3 tablespoons of soften butter (Cabot, from VT)
Directions:
Mix together your flour, baking powder, and salt in a separate bowl. Place your water and flour mixture into your Kitchen Aid mixer and add in the butter. Knead with a dough hook until dough is soft and does not stick to the sides of the bowl. Add in additional flour if needed. Cover with a towel for 30 minutes.
Divide dough into 6-8 balls. Roll out each one with flour while heating up a griddle. Cook each one a couple minutes on each side till you get some lightly brown spots. If you cook them too long they will get hard and not really good for the next day. As you are cooking the next ones, place the cooked ones on a plate and keep covered with a kitchen towel.
Ingredients:
Burritos
1 lb of ground beef (Chestnut Farms CSA Hardwick, MA)
1 medium onion diced (from our garden)
3 cloves of garlic diced (from our garden)
Chili Powder -to taste
~ 1 tablespoon Worcestershire Sauce
1/2 teaspoon Salt
Butter
Directions:
Heat a tablespoon of butter in a skillet and add in your onions and garlic. Saute till tender and the beginning stages of caramelizing. Add in your beef and cook till the pink is almost gone. Next add in your Chili Powder, Worcestershire sauce, and salt to taste. Cook till the meat is all brown.
Now it's time to create and layer your Burrito. My Favorite starts with sour cream, next comes the beef, then the Cabot cheese, and lastly the home canned peach salsa.
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