Wednesday, April 22, 2015

Shredded-Beef Soft Tacos

Shredded-Beef Soft Tacos

Chilies spice up this easy-to-make Mexican dish

We can’t say no to tacos. Who can resist their luscious combination of corn tortillas, spicy chilies, savory meat, and cheese?

In the US, most people seem to favor ground beef for taco filling. But we prefer to use Mexican-style braised beef that’s been shredded. The flavor is deeper, plus the shredded meat has a more interesting texture.

And what about the tortillas? Well, we love the crispy Hard-Shelled Tacos that are a tradition in many Tex-Mex restaurants. But given a choice, we’ll take soft tacos any day of the week.

With soft tortillas, you don’t have to worry about the taco shell shattering when you take your first bite (there’s nothing messier than a taco that disintegrates in your hands). More important, when making soft tacos, you can use your own Homemade Tortillas. Freshly baked tortillas are amazing, and we grab any opportunity to use them.

So soft tacos give you wonderful flavor and loads of zip in an easy-to-eat package. Don’t you love the taste of Mexico?

Wednesday, April 15, 2015

Easy Homemade Corn Tortillas

Corn Tortillas

Mexican comfort food—and it’s gluten free

It’s hard to imagine a Mexican meal without corn tortillas. Having tacos or enchiladas? Corn tortillas are integral to both dishes. Want to start with salsa and chips? Crispy thin tortillas play a starring role. Serving a spicy mole or seafood dish? Warm tortillas slathered with butter make a great accompaniment.

You can buy ready-made tortillas in the grocery store, and they’re serviceable in a pinch. But they can be bit bland. In fact, when it comes to taste and texture, packaged tortillas can’t compete with freshly made.

Fortunately, it takes only minutes to make corn tortillas in your own kitchen. So why not? It’s loads cheaper and tons healthier. Not to mention perfect for your big Cinco de Mayo blowout.

Wednesday, April 8, 2015

Mexican Charro Beans

Mexican Charro Beans

Use black or pinto beans for a zippy dish of Frijoles Charros

Who doesn’t like a side of beans when you’re eating Mexican? They’re the perfect accompaniment to tacos, enchiladas, or just about anything else.

You could have refried beans, of course. But we prefer something with a bit more zing. So we turn to Frijoles Charros—brothy Mexican-style beans enhanced with succulent pork (we vote for bacon), spicy chilies, and tangy tomato.

They’re easy to make, and actually taste better if prepared a day ahead. Convenient! And they’re perfect for Cinco de Mayo. Which just happens to be coming up in a few weeks (funny how that works in the blogging world).

Wednesday, April 1, 2015

The Rosita Cocktail

The Rosita Cocktail in Old-Fashioned glass with lemon twist garnish

This beautiful drink tastes like a tequila Negroni

Quick, name a cocktail made with tequila. The Margarita, you say? Yeah, everybody knows that one. And maybe The Tequila Sunrise. But after that . . . ?

Well, meet the Rosita Cocktail: A colorful tequila-powered sipper that’s overflowing with flavor.

The Rosita is delicious enough all by itself. But because we’re publishing on April 1st this year, we’re giving you a second cocktail, as a special bonus. It’s the perfect drink for April Fool’s Day. You won’t want to miss it, so read on.

Wednesday, March 25, 2015

Chickpea, Rice, and Spinach Salad

Chickpea, Rice, and Spinach Salad on plate with red onion garnish

This Italian-style vegan salad makes a healthy starter or main course

Spring has arrived here in St Louis. Well, sort of. Daffodils are popping up, but we’re still having some raw days.

Which makes this the perfect time for hearty salads—the kind that use beans or other legumes. They’re protein-rich, so a generous serving makes a meatless main course. But they’re not so heavy that you couldn’t use a smaller serving as a starter, or even as a side dish.

Today’s hearty salad features chickpeas. But it’s also loaded with healthy produce: Fresh spinach, red bell pepper, and red onions. So it tastes like spring.

Wednesday, March 18, 2015

Kale and Cabbage Gratin

Kale and Cabbage Gratin in gratin dish

This Provençal-style charmer is a great starter, side, or main dish

We can almost hear you muttering to yourself: “Kale? And cabbage? In a gratin? Really?

Yes, really. And this is one of the best dishes we’ve made in quite a while.

We don’t say that lightly. We tend to post only recipes that we like a lot. But even by that standard, this dish is extraordinary.

Best of all, kale and cabbage tend to be inexpensive this time of year. So you get tasty on a budget. Nice.

Wednesday, March 11, 2015

Easy and Tasty Roast Cabbage

Easy and Tasty Roast Cabbage on plate

Roasting sweetens cabbage, taking its flavor to a whole new level

Cabbage doesn’t get the love it deserves. Sure, we like it in coleslaw. And we pair it with corned beef for St. Patrick’s Day. But the rest of the time? Most of us just walk right past it in the supermarket produce section.

Too bad. Because when roasted, cabbage serves up terrific flavor. The taste becomes sweeter and more intense (in a good way). And roasting doesn’t overwhelm your kitchen with the cabbage odor some find offensive (you know, the kind you get when you boil cabbage to death).

Succulent, tender, delightfully flavored. Roast cabbage will be the star of your next meal. Really.