Shredded Chicken Puffy Tacos

This puffy taco recipe is totally a Tex-Mex invention, and I love it. I believe you can only find these tacos in San Antonio and Austin, although I'm sure there are some places out there that serve them, too. This is not a complicated recipe at all, the most difficult part is making the indention in the tortilla as it fries to form the taco shell. Just be careful because the oil is hot and I did burn my fingers a couple of times making these.

The shredded chicken recipe below is just your everyday recipe I grew up on. You don't need to add anything fancy like cumin or marjoram, but you can if you like. Also, you can fill your puffy taco with seasoned ground beef or just refried beans and cheese. No matter what filling you use, these are quite delish and yes, quite fattening, too.

Puffy Tortilla

INGREDIENTS (makes 14 tacos)

• 3 cups corn tortilla mix
• 1/2 tablespoon salt
• 2 1/4 cups warm water

DIRECTIONS

Combine all ingredients in a large bowl and mix thoroughly. When the dough is consistent begin rolling dough balls about the size of a ping pong ball.

Using a tortilla press that is lined in a thick plastic, press out the dough. You use the plastic (it can be a Ziploc bag that has been cut) so that the dough does not stick to the tortilla press.

Meanwhile have a deep pot filled with cooking oil approximately 2 inches high and heated to 250 degrees. Drop the flat tortilla in the hot oil and using a metal spatula repeatedly douse with the oil. You will see that it will begin to puff up. Flip it over and using the spatula make an indention in the middle of the tortilla to form a taco shape. Remove from oil and allow to drain on top of brown paper bags.

Shredded Chicken

INGREDIENTS

• About two cups of cooked, shredded chicken
• olive oil
• 1 medium onion, chopped
• 1 tomato, chopped
• 1 garlic clove, finely chopped
• 1/4 cup finely diced red bell pepper (about half a bell pepper)
• 1 (8oz) can El Pato tomato sauce (use the jalapeno one if you like it to be spicy)
• About 1/4 low sodium chicken stock, if needed
• Salt and Pepper

DIRECTIONS

In a large skillet add 1 tablespoon olive oil on set to medium-high. Add the onion and saute until soft, about 4 minutes. Add the red bell pepper and saute another 4 minutes. Next add the chopped tomato and garlic and saute until garlic becomes fragrant but doesn't burn, about 1 minutes. Add the chicken and tomato sauce and reduce heat to medium. Cook another 8 to 10 minutes, just until all flavors combine and chicken is heated through. If sauce is too thick, add a little chicken stock to get to your desired consistency. Taste for seasoning and add salt and pepper, as needed. This shredded chicken tastes even better the next day.

To assemble puffy tacos: Fill each puffy taco shell with shredded chicken, guacamole, and cheese or your favorite filling. Top with shredded lettuce and diced tomato. Yummers!

Flautas de Papa

When I was little, my mom used to take us kids to a restaurant we named "El Ranchito" in Tijuana, because it reminded of us a dirty old ranch. Yes, I know what you're thinking: why would our mom take us there? Seriously, back then (like 23 years ago) that was an outing we all looked forward to. And my absolute favorite dish was the potato flautas. This dish is so easy to make especially if you have a lot of leftover mashed potatoes. You can definitely add other fillings like chicken or shredded beef, but you can not go wrong with the potato filling!

INGREDIENTS

• Leftover mashed potatoes
• Corn tortillas
• Vegetable or canola oil for frying
• Toothpicks, for holding
• Toppings: shredded lettuce, diced tomatoes, crumbled Mexican cheese (or substitute crumbled feta or farmer's cheese), guacamole, sour cream, etc...

DIRECTIONS

For flautas: Heat 4 tablespoon canola or vegetable oil in a skillet. Cook corn tortillas, one at a time, in hot oil until soft, about 5 to 10 seconds; drain on paper towels.

Lay a corn tortilla on the counter or on a plate. Spread some of the potato filling (a heaping tablespoon) in the middle of the tortilla. Be careful, or it will spill out when you roll it up.

Fold the bottom half of the tortilla over the filling towards the top. Fold the top half of the tortilla tightly down over the bottom. Secure with a toothpick, pushing it centrally through all of the layers, or use two; one on each end. Repeat until the filling is gone.

Heat up about 1/2" inch of vegetable oil in a large skillet that's 2" to 3" deep to medium high. Fry however many taquitos will fit on the bottom of the pan without overlapping. When the bottoms are golden brown, flip them over and cook the second side the same way. Drain on paper towels, sprinkle a little salt on them while hot and remove the toothpicks.

To serve: place two to three flautas on a plate. You can serve the toppings on the side or top them yourself with shredded lettuce, guacamole, diced tomatoes, cheese and a dollop of sour cream. I usually just eat my potato flautas with crumbled cheese on top and a side of guac.

Chicken Taco Cornbread Pie

I've wanted to buy a cast-iron skillet because two of my favorite things to cook in it are fried chicken—yum—and corn bread—double yum. After I found this recipe for chicken taco cornbread pie I just knew that I'll be going to Great News Cookware in Pacific Beach this weekend and buy myself that cast iron I've been eyeing. By the way, a Chenin Blanc goes surprisingly well with this dish. I know I was surprised as well!

INGREDIENTS (Serves 6)

Dressing

• 1/2 cup ranch dressing
• 1/2 cup salsa verde
• 1 cup tightly packed cilantro leaves

Filling

• 2 tablespoons extra virgin olive oil
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped red pepper
• 1 tablespoon finely chopped jalapeno pepper
• 2 cups shredded rotisserie chicken
• 3 tablespoons finely chopped cilantro leaves
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 1/4 teaspoon black pepper
• 1 (14 1/2 oz.) can dice tomatoes with green chilies

Crust

• 1 egg
• 1 (7 oz.) pkg. Martha White® Sweet Yellow Cornbread Mix or your favorite cornbread mix
• 1/2 cup milk
• 3/4 cup crushed corn tortilla chips

Toppings

• 1/2 cup shredded mozzarella cheese
• 1/2 cup shredded Cheddar cheese
• 3 cups shredded romaine
• 1 cup chopped tomatoes

DIRECTIONS

Heat oven to 400° F. Combine ranch dressing, salsa and 1 cup cilantro leaves in small food processor or blender. Process until well blended. Cover and refrigerate.

In 10-inch Lodge® cast iron skillet, heat olive oil over medium heat. Add onion, bell pepper and jalapeno pepper; cook 3 to 5 minutes or until vegetables are tender, stirring frequently. Stir in chicken, 3 tablespoons cilantro, salt, cumin, pepper and tomatoes with green chilies; cook 5 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.

In large bowl, beat egg. Add cornbread mix and milk; mix well. Place tortilla chips in greased skillet. Pour cornbread mixture over chips. Spoon chicken mixture over cornbread mixture; sprinkle with cheeses.

Bake at 400º F. for 16 to 20 minutes or until golden brown. Cut into wedges. Top with romaine and tomatoes; drizzle with dressing.

Recipe courtesy of National Cornbread Cookoff

Carne Asada Tacos

My husband is currently in Minnesota and one of the things he misses the most from San Diego (besides me!) is carne asada tacos. Carne asada is Mexican barbecue and it basically translates to "grilled meat." During the summertime, you can smell carne asada grilling in just about every neighborhood here in SD. Talk about yummers! Usually, we buy our carne asada already prepared from the butcher. Lindsey also recently found out that Trader Joe's also sells prepared carne asada, and it is excellent. If you want to prepare your own carne asada, I highly recommend you use trimmed and thin flank steaks, or the thinnest skirt steaks you can get. But "trimmed" of fat is the keyword here. Then, just set out all the fixings and get ready for a party!

INGREDIENTS (4 to 6 servings, depending on how many tacos each person eats)

• 2 pounds flank or skirt steak, trimmed of excess fat and pounded thin to about 1/4"
• A dozen corn tortillas
• Guacamole (or sliced avocados if you, prefer)
• Queso fresco (a Mexican fresh, farmer’s cheese--this is optional, but I loves me cheese!)
• 2 limes, cut into wedges
• 1/2 cup onions, diced
• Fresh salsa, preferably homemade
• Beans (refried or pinto), optional

MOJO (aka Marinade)

• 4 garlic cloves, minced
• 1 jalapeno, minced
• 1 large handful fresh cilantro leaves, finely chopped
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 limes, juiced
• 1 orange, juiced
• 2 tablespoons white vinegar
• 1/2 cup vegetable or olive oil

To make the marinade:

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.

Prepare the carne asada: Marinate the flank or skirt steak in the mojo for a minimum of 1 hour, and up to 6 hours. Season with a little more salt and pepper and place in the refrigerator while it marinates.

When ready to grill, preheat your grill to medium-high heat. Brush the grates with oil to prevent meat from sticking. Pull the steak out of the mojo marinade and grill the steak for 7 to 10 minutes per side, turning once, until medium to medium-well. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle.

In the meantime, set out all the fixings (guacamole, queso, limes, onions, salsa and beans, if using) on the table, and warm up the tortillas in the grill or in the microwave.

With a butcher’s knife or any sharp knife, chop the meat into bite size pieces. To fix your carne asada taco, take a warm, corn tortilla, fill it with a smear of beans (if using), a few pieces of meat, a dollop of guacamole, queso fresco, onions and salsa. Squeeze a little lime over it and enjoy the goodness of being a Mexican!