Chicken Fajita Tostada

My friend Randi, who actually I met not to long ago seems to have the same desire to cook as I do (tons of fun!) she told me about this recipe and it sounded so easy and so good. It was, easy and good that is. My picture probably would have looked better if it had a fresh pico-de-gallo on top, but because my husband prefers blended salsa it took away from the overall look. I know, I must love him :)


Chicken Fajita Tostada

2 medium onions, thinly sliced
2 bell peppers (ribs and seeds removed), thinly sliced
1 box (10 ounces) frozen corn kernels
1 cup prepared fresh salsa
2 tablespoons olive oil
Coarse salt and ground pepper
2 cups shredded cooked chicken breast
4 corn tortillas (6-inch)
1/2 cup shredded sharp cheddar
Cilantro-Lime Rice, for serving (optional)

Directions
1.Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. On foil, combine onions, bell peppers, corn, 1/4 cup salsa, and 1 tablespoon oil; season with salt and pepper.
2.Roast, tossing occasionally, until vegetables are tender and lightly browned, 15 to 20 minutes. Add chicken, stir to combine, and continue to roast until warmed through, 5 minutes more. Transfer chicken and vegetable mixture to a serving bowl, discarding foil (reserve sheet).
3.Arrange tortillas on sheet. Dividing evenly, brush with remaining tablespoon oil; top with cheese. Bake until edges are golden and cheese is melted, 5 to 8 minutes.
4.Dividing evenly, top tortillas with chicken-vegetable mixture and remaining 3/4 cup salsa. Serve with cilantro-lime rice, if desired.

Recipe from Everyday Food by Martha Stewart

Tacos al carbon

for those of you who are from Flagstaff know how very yummy Salsa Brava is. They were even on Dinners, Drive-ins and Dives. This is my favorite restaurant and these tacos did not disappoint! They were juicy and flavorful.


Ingredients:

2 pounds skirt steak

marinade:
6 garlic cloves, minced
1/2 cup soy sauce
1 jalapeno, seeded and minced
1 tsp freshly ground cumin seed (lightly toasted)
1 large handful fresh cilantro, leaves and stems, finely chopped
1 Tbsp kosher salt and freshly ground pepper
juice of 2 limes
2 tbsp red wine vinegar
1/2 tsp sugar
1/2 cup olive oil

1. lay the skirt steak in a large non-reactive bowl or baking dish. Combine marinade ingredients and pour the marinade over the steak, making sure each piece is well coated. Cover and refrigerate for 4-6 hours or overnight.

2. Preheat an outdoor grill to hot or heat a cast iron skillet if cooking indoors. Remove the steak from the marinade, season both sides with salt and pepper, and place on grill. If cooking indoors, remove excess marinade as the garlic may burn and smoke.

3. Grill the steak for a few minutes only on each side, depending on the thickness, until it is cooked to your preference. You may need to work in batches.

4. When cooked, remove the steak to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal and serve. This recipe can be easily doubled. (for tacos you chop the meat into small pieces)

Recipe from Salsa Brava cookbook.

Faijitas

Ingredients:
(I ALWAYS grill these, but tonight I just cooked them in a Pan. GRILL them, they are better that way)

Marinade recipe:

1/2 cup soy sauce
1 tsp garlic powder
1/2 cup fresh lemon juice
1/2 cup orange juice concentrate

Mix all ingredients together. Add to either skirt steak or chicken. I cut my steak into faijita strips BEFORE marinating. No matter what meat you use, it will be yummy!

Recipe is from my Mom

Pico de Gallo

This recipe is SO very easy to make. It tastes Y.u.m. with chicken faijitas topped with cabbage.

Are you ready for this brain busting recipe, really? ready?

ok.. here you go.

1 onion
2 tomatoes
1 bunch of cilantro
juice from a lime

chop all of the above and add to bowl. Add a tiny bit of water and lime.

done.

Recipe is from my old neighbor Tyla Watson. I miss her and her cooking!

I know, right! Easy!

Chicken Tacos

Growing up we never had fried tacos and I actually didn't know what they were until David made them for me when we were dating (ahhh... I know, what a cutie!) I have loved them ever since. Even the kids eat these. Sometimes we fry up extra tortillas to make HUGE chips. YUM!


Ingredients:
2 chicken breasts, cooked and shredded
1 tsp chinese hot sauce (or any hot sauce will do)
garlic salt
salt and pepper
corn tortillas
vegetable oil for frying

cook and shred chicken, add to hot pan and stir in hot sauce, s&p, and garlic salt, remove from heat and set aside. Heat oil until pops when you add water. heat up corn tortillas in microwave to make them more pliable. add filing and fry (tongs work best to hold both side of taco together). Remove from oil and place on paper towels (to absorb excess oil)

Top with:

guacamole (see appetizers for my recipe)
cheese
lettuce
tomato
Macayo's taco sauce (our favorite)

We made about 12 tacos with 2 chicken breasts

Recipe from David's family

Indian Fry Bread Tacos

{It is shown with Cheesy Fiesta Rice, that recipe is below}

Ingredients:

5 cups flour
2 tsp baking powder
1 tsp salt
2 1/2 cups warm water

mix dry ingredients, add water. Let sit for 15 minutes. Separate and roll flat, deep fry in vegetable oil on high heat.

For Tacos you will need:

ground beef
refried beans
lettuce
cheese
tomato
green onions

Recipe is from Breanne Street

Pineapple Pork Tacos

Keagan by far in our house is the pickiest eater, and let me just say... she had TWO. Yes folks, that's right... TWO!




Pineapple Pork Tacos
Estimated Cost: $5.00 for four servings
1 (8 ounce) can crushed pineapple, juice reserved
1/2 cup sour cream (If you use light, stir in 1 tablespoon olive oil)
2 teaspoons chili powder
1 teaspoon cumin
juice of one fat lime
1/2 cup chopped cilantro
1 lb. pork chops, about 3/4 inch thick
1 (6 ounce) bag coleslaw mix
1/3 cup sliced radishes
12 corn tortillas
1 tablespoon butter
Preheat grill for medium hot cooking. In a medium bowl, combine the JUICE of the pineapple, sour cream, chili powder, cumin, lime juice, and cilantro. Season to taste with salt and pepper. Remove 1/4 cup of mixture and rub all over pork chops. Let stand for five minutes. Grill pork chops, about 4-5 minutes per side until only slightly pink in center. Let rest for five minutes, and slice into strips. Meanwhile, combine crushed pineapple with slaw and radishes and reserved sour cream mixture. (Grill tortillas about 1 minute per side and brush with butter and wrap tightly in tinfoil.) Assemble tacos with tortillas, slaw, and pork chops.

yes, this is Barb's version of grilling... too whimpy to light the outside BBQ



Grilling the tortillas. Yum.

This recipe came from Prudence Pennywise. Bless her heart!