Best Meat for TACOS

Hard-shell taco with meat, cheese, lettuce, tomatoes, and onions (Photo credit: Wikipedia)

If you’re having tacos for dinner then be prepared for some great food. Most taco recipes are quite easy to make and very versatile to whatever type of food choices you make for you lifestyle. If this is your first time making tacos, learning which meats are best is a valid question. If you’ve ever been to a Mexican restaurant before you’ve probably seen all the choices in the world. Below are just a few choices you have for making great tacos. 

Beef

More than likely the most common type of meat used for tacos is beef. Ground beef is a staple for most restaurants including the popular Taco Bell. Ground beef is fairly inexpensive and only takes a few minutes to brown. Many beginners also like using this because you don’t have to worry about it becoming too tough or other texture issues you might have with other meat choices. 

Another form of beef that is used in tacos is steak. Choosing the right part of the meat is what will be most important. Most experts say to use strip steak, or other thin pieces that cook fairly quickly and also are easy to cut into smaller pieces. When cooking steak however you have to make sure that it is well done without being tough. Tough taco meat means messy eating which no one wants to deal with. 

Chicken

Another option is chicken. For those who are not lovers of red meat or simply want to try something different adding chicken is a great idea. When purchasing chicken from the store be sure to get boneless skinless chicken breast to avoid the hassle of removing bones, fat, and skin. Chicken can be shredded fairly easily and also cooks rather quickly. 

Pork

Common in Hispanic and Mexican dishes is the use of pulled pork. Adding this to your taco for a change is a great way to spice things up. However, keep in mind that pork is naturally salty and therefore you don’t want to overdo it on the seasonings. 

Seafood

Believe it or not, becoming increasingly popular is the idea to use seafood such as shrimp and fish in your tacos. Both are excellent choices and can easily transition this staple recipe into something new and exciting. When choosing the seafood you wish to use in your tacos there are some things to keep in mind. This includes remembering to avoid shrimp with shells to cut down on cooking time and to avoid fish that have scaly skin still on it or bones on the inside as this will not make for a great taco dish.

Any of these meat choices listed above would be great to improve upon your taco recipe. If you’re not sure what your guests will enjoy, you can always make a little bit of each type of meat and place it on the table and let them decide. Who knows, they may have fun mixing and matching the sort of the different meat of like a sample tray. But as long as you have a good recipe to follow, any of these meats will work great and taste even better. 

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The Other Side Of Mexican Cooking

Red Pepper - Photo: Pixabay

High-quality bell peppers, summer squash and cucumbers may not have arrived in the farmer's markets yet, but they're crisp, fresh and abundant at the supermarket-and most likely imported from Mexico.

Many people don't realize that Mexico exports far more than just chiles, avocados, tomatoes, limes and other produce you think of as being in Mexican food. Bell peppers in several colors, summer squash in many varieties, and different varieties of cucumbers are just as commonly available from our warm and sunny neighbor to the south.

Mexico has exported high-quality produce to the U.S. for more than 100 years. All Mexican produce undergoes strict quality and safety assurances before it crosses the U.S. border so you can know it's safe and fresh. Plus, it's healthy: Red, yellow and orange bell peppers are high in beta-carotene and vitamin C. Standard-sized cucumbers are just 39 calories each. And yellow squash and zucchini are an excellent source of magnesium.

Try these vegetables in salads this month, or sliced on sandwiches, or in a stir-fry. You can even use summer squash and red bell peppers in your salsa.

Zucchini & Red Pepper Salsa

2 pounds zucchini (look for small to medium ones)

2 medium red bell peppers, seeded and cut into a small julienne

1/2 cup peeled, seeded and diced cucumber

2 tablespoons finely chopped red onion

2 serrano chiles, seeded and minced

1 tablespoon olive oil

1 tablespoon fresh lime juice

1/2 teaspoon salt, or to taste

2 tablespoons chopped cilantro

Trim and dice zucchini, and place in a medium bowl. Add julienne of red pepper, cucumber, red onion and chiles. Dress with olive oil, lime juice and salt, and toss to incorporate. Gently stir in cilantro and serve with yellow or blue tortilla chips, round slices of jicama, or thin slices of French bread. Makes 8 servings.

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Which Foods are Common for Mexico's Day of the Dead

Mexican Food - Photo: MaxPixel

Mexico welcomes departed souls that come back to earth, at Day of the Dead celebrations. This occurs every year on November 1 and 2nd. Families gather at their homes and cemeteries to remember their relatives. Many Americans have seen Skeletons when reading about the celebration, and automatically think it is Mexico's version of Halloween, but it is not meant to be scary, it is a time to reflect and honor the deceased.

Many Americans have no idea of how much effort is put into this holiday. Women spend hours organizing flowers for gravesites. Music can be often heard because families play the deceased favorite songs. Food is a very important part of honoring them.

In homes, families make altars and cover them with flowers and burn incense for the spirits to enjoy. Usually, there are photos of the deceased and statues of saints. Also on the table are fruits and vegetables along with other foods that are later given away and eaten. The food is made to please the spirits, so naturally, the best foods to make are the ones that the deceased enjoyed the most on earth. Families make the deceased favorite dishes. It is popular to see Moles and Tamales made for the Day of the Dead celebration because they are hard to make dishes and are usually for special occasions. 

Bread is common in Day of the Dead celebrations. The bread is sweet and rich with eggs, but they vary in different regions of the country. Bakeries hire extra workers to make more bread during this time. The bread is made into different shapes. Bread that is round shape is the most common, but they can also be shaped as people and animals to represent the deceased.

Sugar Candy skulls are popular amongst children. It is a big treat for them similar to Christmas and Easter candies. Sugar skulls are traditional folk art that is from central and southern Mexico which is used every year to celebrate Day of the Dead. Vendors sell many colorful sugar skulls the week before the celebration. The skulls are made of the sugar is pressed into molds and then dried. Once the skulls are dried, they are decorated with colorful icing and even sometimes with non-edible items such as colorful feathers and sequins. Although the skulls are popular, traditional Halloween candy is now competing with the sugar skulls making the skulls hard to find in the South of Mexico.

Besides the sugar skulls, chocolate is another common favorite. Pumpkin candies can also be found where there are children celebrating the day. It consists of big green Mexican pumpkins that are grown for specifically making the candy.  

It takes much planning and hard work to take part in this event. It makes the families proud to remember and honor their family members. If ever in Mexico, try to visit during this time of year. It is beautiful to see how much love and respect people have for their loved ones that have passed away. 

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Mexican BURGERS

Prep Time: 15 minutes

Cook Time: 15 minutes

Makes: 6 servings

Photo: Flickr

• 1 pkg Knorr® Onion Soup Mix
• 1 1/2 lbs (750 g) medium ground beef
• 1/4 cup (50 mL) water
• 2 tbsp (30 mL) chili powder
• 1 tsp (5 mL) ground cumin
• 1 1/2 tsp (7 mL) dried oregano
• 6 slices Monterey Jack or cheddar cheese (2x 1.5 inches/ 5x3 cm)
• 1/2 cup (125 mL) prepared salsa
• 1/4 cup (50 mL) mayonnaise
• 6 buns
• shredded lettuce
• coriander leaves

In a large bowl, combine Knorr® Onion Soup Mix, beef, water, chili powder, cumin, and oregano; mix well. Divide into 6 equal portions. On a baking sheet pat each portion into a 5-inch (12 cm) thin, round patty. Place one piece of cheese on each patty. 

Fold edges of meat over the cheese, pressing firmly in the center to seal completely. Chill 30 minutes or overnight. In a small bowl, combine salsa and mayonnaise; chill until ready to serve. Grill patties over medium-hot coals for 6 to 7 minutes on each side or until no longer pink inside. Place cooked patty on the bun and add lettuce. 

Top with salsa mayonnaise and coriander to serve.

- News Canada

What is Tex-Mex Cuisine

Chili with garnishes and tortilla chips - Photo: Wikimedia

Tex-Mex cuisine is a name used to describe dishes that are found in the state of Texas that is primarily American. It blends available foods in the United States with traditional Mexican cuisine. Some of the Tex-Mex foods may differ from actual Mexican dishes but are still referred to Mexican dishes in Texas. People who live outside of Texas sometimes refer to Tex-Mex as Southwestern food. 

Tex-Mex is considered "America's oldest original cuisine" by some. Tex-Mex got its name back in 1875. It started when the Texas-Mexican Railway was nicknamed Tex-Mex to refer to the railroad and describe the Mexicans that were born in Texas. The mission era blended Texas foods with Spanish and Mexican. It got its name by the Tejanos (Hispanics born in Texas). The different regions of the state kept the foods similar to each other. Eventually, other meats such as goat and cow's head gained popularity. In the twentieth century, the cheese was added because it was readily available and inexpensive in the United States. 

More than 60% of the population of Texas has ancestors that were from Mexico. It is no surprise as to why that state has become popular for its Tex-Mex dishes. Tex-Mex is most popular in the South Central part of the state, which includes the cities of Austin and San Antonio. Tex-Mex dishes commonly use the ingredients of garlic, sour cream, cilantro, beans, avocado, and chorizo, which is a spicy Mexican sausage that originated from Spain. Chiles are also important in Tex-Mex dishes.

The chilies range from sweet and mild to hot fiery and are added to a variety of dishes. Some chiles that are used in Tex-Mex cuisine include ancho, jalapeno, and the hottest of them all, the habanero pepper.  The food is contemporary and can easily be made. There are dishes that require more detail such as casseroles, black bean soup, and bunuelos, which is fried bread that is eaten with sugar and cinnamon that is sprinkled on the top.

Tex-Mex cuisine contains large amounts of beef, spices, and beans. Texas-style chili, crispy chalupas, and fajitas are all Tex-Mex originals. A serving of tortillas with hot sauce or salsa is another Texas invention. Other tasty creations include seven-layer dip and tamale pie. Mango margaritas are a modern drink in the Tex-Mex menu.

Many of these recipes are simple and require little skill, but there are some foods that involve preparation of another recipe to complete the main dish.

One dish that shouts Texas, is chili. It is a combination of meat and spices, with no beans added. The sauce is the main ingredient of the chili. Chili started by the Chili Queens of San Antonio. They made the chili to sell at stands for cowboys who came to the town.  

If you are ever visiting Texas, it is worth trying the unique foods of the region. You will be able to taste Mexican classics with a Texas twist. Many dishes are available but don't be surprised when the dish arrives and the food doesn't taste the same. That is part of the experience you will have when you eat Tex-Mex.       

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The Beginning of NACHOS And What They Have Become!

Nachos -  Photo: Wikimedia

Nachos are one of the most popular snack foods. They can be found at home, festivals, and sporting events. They do not take much effort to prepare. People add different toppings and enjoy the warm cheese. It may be a surprise to know that nachos came about less than 100 years ago. It all started in 1943 at the military base, Fort Duncan in Eagle Pass, Texas. A few military wives decided to take a visit to Mexico, which was not far away at all. The wives grew hungry, so they stopped by a restaurant, demanding food and drinks. The only employee available, who was nicknamed "nacho",   brought out tortilla chips. He melted Wisconsin cheese over it and cut jalapenos for a topping. The women enjoyed the snack so much that they went back to Texas and it spread like wildfire. 

Texas was the only area that knew about this special dish. It was not until 1977 when a man named Frank Liberto decided to sell nachos at his concession stand. He found a way to keep the cheese soft and served it with tortilla chips. One day when it was Monday night football, a few of the hosts tried the nachos and fell in love with the new snack. Whenever the hosts were on the air, they would talk about nachos any chance they got, which spread the word all over the United States. 

These days' people all over the United States enjoy this snack. There is a never-ending variety of toppings that can be served on the nachos. Some include guacamole, tomatoes, lettuce, olives, and ground beef. Some people enjoy the nacho cheese so much that they put it on other foods. Have you ever tried nacho cheese on ice cream? How about on sausage, and fish? Maybe these people enjoy the cheese a bit too much.

Different parts of the United States serve nachos differently. In the south, you can usually find nachos at barbeque restaurants. The toppings include barbequed beef with the sauce on top of the rest of the toppings. Restaurants in other parts of the country refer to some nacho platters as "loaded nachos". It is usually an appetizer. Loaded nachos are abundant in toppings. You can find these at bars and restaurants. Outside of America also enjoy nachos. If you go to Ireland you will find "Irish nachos". Instead of tortilla chips, they use French fries or potato wedges. The rest of the toppings are the same as regular nachos.   

  

Nachos are simple to make from your own home. There are many different recipes available. Some include chicken instead of beef. Others have many different vegetables with a dab of sour cream on top. Let your imagination go wild. If you would prefer to have it already made, some grocery stores have the nachos pre-packed with the nacho cheese in a separate container next to the chips. A great way to have authentic nachos is by having lunch or dinner at a local Mexican restaurant. The nachos can come really big and piled with many toppings. It may be messy, but it is worth it!  

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Mexican Family Night Menu - MEXICAN FOOD

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Chicken Enchilada Casserole Recipe

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Picture: Flickr

This is a Tex-Mex casserole dish that will be eaten up so fast. It is pretty simple to make. It is assembled just like a Lasagna dish. The only difference is that we use Corn Tortillas.

Happy Cooking!

Ingredients:

 * 10 - 7 inch corn tortillas

 * 1 lb. chicken, cooked and shredded

 * 1 lb. Cheddar cheese, shredded

 * 1 pt. sour cream

 * 1/2 cup chicken broth

 * 1 packet taco seasoning

 * 1 cup mayo.

 * 1/4 green onions, chopped (garnish)

 * 1 can Rotel, drained (garnish)

Instructions:

 1. Preheat oven to 350

 2. Cook chicken, shred, and cool.

 3. Mix shredded chicken, sour cream, chicken broth, taco seasoning, mayo, 3/4 of cheddar cheese, and salt & pepper in a bowl.

 4. Lightly grease a 9x9 casserole dish.

 5. Place 2 corn tortillas on bottom of the casserole dish.

 6. Cover with chicken mixture.

 7. Repeat until all tortillas are gone. Note: The final layer should be 2 tortillas.

 8. Place drained Rotel and remaining cheddar cheese on top.

 9. Cover with foil and bake for 45 min.

 10. Remove foil and place under broiler for 3-5 mins.

 11. Garnish with chopped green onions.

Tips from Chef Bek:

 * Boil your chicken to prevent from overcooking.

 * If Rotel is not available, use a can of Mexican Stewed Tomatoes.

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Black Bean Corn Salsa Recipe

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Picture: Flickr

Salsa does just not have to be served with the traditional tortilla chips anymore. This black bean corn salsa is a great addition to any meal, or dish. Best of all, it is a fat-free and low-calorie accompaniment.

Happy Cooking!

* 1 can black beans - drained and washed

* 1 can corn - drained

* 1/2 cup diced red onion

* 1/4 cup diced jalapenos

* 1/2 cup chopped cilantro

* 1/4 cup fresh lime juice

* 2 large tomatoes - diced

* 2 cloves garlic - chopped

* salt and pepper to taste

Directions:

Wash all your veggies, drain all your canned goods, and cut as described. Combine all into a plastic or glass container.

Chill in the refrigerator at least 8 hours, or overnight, before serving.

Tip From Chef Bek:

Do not use a metal container to store the salsa. The acids in the lime juice and tomatoes will have a reaction with the metal.

Serving Suggestions:

* Serve with warm tortilla chips.

* Serve as a sauce for fresh fish.

* Wrap in a warm tortilla with chicken, sliced avocado, and lettuce.

* Place inside a breakfast omelet.

* Add to a bed of mixed greens with some crushed tortilla chips.

Happy Eating!

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How To Make Authentic MEXICAN CERVICHE

Sun dry red chili peppers (Photo credit: Wikipedia)

When I mention the word “cerviche” to people I am usually questioned, “what the ___is that?” After they taste my recipe for true Mexican cerviche they are begging me to teach them how to make it.

First let me explain why I call it authentic Mexican cerviche. I lived in the Yucatan Peninsula over 20 years ago at the beginning of the birth of Cancun. I worked on boats every day and learned to make Mexican food dishes from the natives I worked with.

One of my favorites has always been cerviche because it is very fast and easy to make and it is very light and cooling on hot days.

So what is it and how do I make it? Well, for starters there are several different types of cerviche. It can be made from Conch, a large shellfish found all over the Caribbean, shrimp, or a white meat fish such as snapper, trout, etc. We used Spanish Mackerel a lot as well when I was in Cancun.

The recipe is the same regardless of the meat you choose so let me begin.

For a refreshing snack that will feed six to eight people you will want about a pound of meat filleted and deboned. You will need a couple of large tomatoes, several limes or a couple bottles of lime concentrate, an onion, and several chili peppers. If you are averse to really spicy foods you can substitute less spicy peppers.

The first thing you do is cut the meat into small fingertip sized chunks and place in a large bowl with a lid so you can shake the mixture up easily later. After you have the meat cut up pour just enough lime juice over it to cover the meat thoroughly, shake it up and put it to the side.

Next cut up your tomatoes into small chunks and scrape them into the mixture, then your onions and peppers and so on.  Be sure to cut the peppers extra small.

If you like a little more seasoned taste you can sprinkle a little of your favorite spice on it although most people prefer to eat it as is.

Let the mixture chill in the refrigerator or on ice for at least one hour then serve with tortilla chips or crackers washed down with a good cold beer.

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