This post is entirely dedicated to the Ortega marketing team. I don’t need any reason to make tacos. They’re my go-to weekday meal. I don’t recall a time in my adult life where I don’t have a portioned 1lb ground beef in my freezer for when I need my fix. On a typical […]
Taco Sliders (Carne de Res Finamente Picada) Keep Reading »
Had a flank steak sitting in the freezer for a little while, and I had a solid hankering for some fajitas. Now, one of my first posts (almost 4 years ago!) was an absolute banger of a carne asada – check it out here: Carne Asada – Marinated Flank Steak. Today, we’re going
Carne Asada Fajitas Keep Reading »
Tacos aren’t anything new over here. And while I’ve eaten more than my fair share, I don’t think I’ve displayed any kind of seafood taco on here. What is new is the idea of me making a mango habanero salsa. You know I do around here.. I’ll walk you through my process, but
Smoked TajÃn Shrimp Tacos, Mango Habanero Salsa Keep Reading »
A bit early to be calling my favorite cook of the year, but this one hit all the feels in the right way. I’ve had the trompo in the arsenal for awhile and after a failed attempt and it being loaned out for a little bit, it was time to try it again.
Tacos al Pastor w/ Trompo King Keep Reading »
This is definitely one of those posts where I start it with “Man, I love tacos.. but I feel like a burger”. Or was it “I love burgers, but I feel like tacos”. I think it was the former, because I didn’t want the burger buns to go to waste. This was also
The Taco Burger Keep Reading »
Today I bring you a Mexican Mrs., as well as a two-for-one! This is one of my favorite picos to make! It actually calls for mangos, but I was unable to find fresh mango so I opted for a papaya!! This is the first time I’ve ever used fresh papaya. It was an
Peach & Pepper Tacos w/ Papaya Cucumber Pico Keep Reading »
As it happens far more often than I like to admit – I was jonesin’ for a burrito. And while your Qdobas, Chipotles, or Big Ten Burritos (they still around?) hit the spot, there’s something about dragging out the Blackstone and doing it yourself. They always taste so much better. Did a quick
Weekday Carne Asada Mexican Burrito Keep Reading »
I call this the Every Day Taco, because I make these so damn often, I could just about eat them every day. The hardest part for me now is remembering to take a pound of ground beef out of the freezer. Then I put it on autopilot and let the taco happen. Because
The EDT: Every Day Taco Keep Reading »
We’re back with some more deer venison. My buddy made a dynamite pork guisada back when I worked at my first real career – I thought, why not try it venison style. Looked it up and sure enough, I wasn’t the only one who decided to tread these waters. Giving credit to Hank
Carne Guisada – Venison Style Keep Reading »
We’re doing a real quick post here. I didn’t do anything special with any of these, but thought I’d throw this post up as something different. You should be well aware that the Tex-mex cuisine is a heavy favorite in this household. I make ground beef tacos on the regular – mix up
Leftover Ground Beef Crunchwraps Keep Reading »
