Taco Bell. For most people this means the best Mexican food you can find on your block! Just kidding…no one should think that, ever. It’s good, cheap food that you sometimes just crave…like the Doritos tacos…but their new item, the Quesalupa, got me thinking about how to make tacos at home more interesting. Cheese stuffed in the shell sounds like a good idea.
- Vegetable Oil
- Flour tortillas, taco size
- Shredded Mexican Cheese
Cooking: Heat oil to 375F. Dip the flour tortilla in the hot oil and quickly flip. You’ll watch the tortilla puff up and be patient until all or most of it puff.
Take if out of the oil. Let it cool until you can handle it. Don’t let it cool completely or it will get hard. Stuff it with as much cheese as you want.
Put it back in the oil until it gets nice and golden brown. Fold it.
- 1 lb of chicken tenders
- handful of whole pepercorns
- 1 tsp of cumin
- 2 smashed garlic cloves
- 2 bay leaves
- 1 tsp of oregano
- 1 tsp of salt
- 1 tbsp of olive oil
- 1/2 jar of green chili salsa
Cooking: Place all ingredients into a small sauce pan. Cover with water and bring to a boil. Cook for 15 mins. Remove chicken from the water and place on a plate.
Let cool. Use two forks, or your hands, and shred. (Save the chicken stock…don’t forget to strain it.)
In a small saute pan add a tbsp of olive oil and 1/2 jar of salsa and brown the chicken. Set aside.
Once all oil is drained from taco shell add chicken, and serve with tomato, avocado slices, cheese, cilantro and/or sour cream. Whatever you desire!
Green Chili and Corn Brussel Sprouts:
- 18 brussel sprouts
- 1 can of diced green chilis (drained)
- 1 can of sweet cream corn (drained) or regular corn (drained)*
- 1 tbsp of bacon grease
- 1 tbsp of butter
- salt and pepper
Cooking: Cut off stem of brussel sprouts then slice in half. In a saute pan heat bacon grease and butter to medium. Add brussel sprouts and begin to pan sear them. Once they start turning brown add green chilis and corn.
Season with salt and pepper to taste.