Taco Party Recipes
This is a very easy way for you to make a Mexican Fiesta at home with your family and friends. The dishes can be prepared ahead of time and just warm up minutes before serving.
Servings 8 serving
Calories 207kcal
Ingredients
Chorizo with potatoes/Chorizo con Papas
- 8 oz of Mexican chorizo
- 4 medium sizes cooked* potatoes cut in cubes into a half inch cubes .
- 1 Tablespoon of vegetable oil
Poblano Peppers Strips with Cream/Rajas con Crema
- 7 Roasted Poblano Peppers skin seeds and veins removed cut in strips
- If you like spicy leave the vains
- ½ a stick of butter
- 1 Medium size white onion finely sliced
- 1 cup of Mexican Cream
- Chicken Bullion in powder to taste
Chicken Tinga Poblana/Tinga Poblana de Pollo
- 1 chicken breast cooked and shredded
- 1 medium size white onion thinly sliced
- 1 lb Roma tomatoes
- ½ tsp. of Mexican Oregano
- 1 Chipotle pepper or more if you like spicy food
- 1 garlic clove
- salt to taste
Beef Casserole/Guisado de Res
- ½ Lb. of beef thinly sliced Sirloin, Rib Eye or other soft cut of meat will work
- 1 green bell pepper
- ½ white onion finely sliced
- 4 Roma tomatoes diced
- 1 Serrano Peppers finely chopped or cut length wise
- 1 Tbsp. of vegetable oil
- Salt and pepper to taste
Pork rinds in a red Sauce/Chicharrón guisado en salsa roja
- ½ Lb. of pork skins in small pieces
- 1 Lb. of Tomatoes roasted in a griddle.
- 1 Roma tomato roasted in a griddle
- 1 garlic clove
- 5 Arbol peppers roasted You can use less if you wish
- 1 Tablespoon of vegetable of oil
- salt to taste
Instructions
Chorizo with potatoes
- * Bring a large pot with water to a boil. Add the potatoes and after 8-10 minutes check to see if they are cooked but firm. Remove potatoes from pot, dry with a kitchen towel and peel skins off.
- Place the oil in a skillet at medium high heat. Add the chorizo stirring occasionally. When the chorizo is well cook and crumbly add the cubed potatoes. Cook until the potatoes are fork tender. Season with salt. And they are ready!
Poblano Peppers Strips with Cream
- Melt the butter in a frying pan at medium low heat, add the onion and sauté 2 minutes. Stir in the Poblano peppers strips and cook until onion and peppers are tender. Add the cream and stir to combine. Season with the chicken bullion to your liking. A lot of people also add corn kernels, but I prefer it this way. It’s optional if you would like to add the corn.
Chicken Tinga Poblana
- Fry the onion in a skillet with the onion, add the chicken and sauté for a few minutes.
- Meanwhile puree the tomatoes, garlic, chipotle pepper, oregano and chicken bullion in your blender until you have a fine sauce.
- Add this sauce to the frying pan, cook for a few more minutes to combine flavors and season with salt.
Beef Casserole
- Heat the oil in a large skillet over medium heat and add the meat. Cook for about 5 minutes and stir in the onion, green pepper, Serrano pepper. Cook until they start to soften and add the tomatoes. Simmer a little while longer until tender, season with salt and pepper.
Pork rinds in a red Sauce
- Heat the oil in a frying pan and add the pork rinds. Sauté for about 3 minutes.
- Place the tomatoes, peppers and garlic in your blender. Puree and add to the pork rinds, stir in to coat until cooked through. Season with salt.
- This delicious dish is my favorite… you can use pork meat with the same sauce. Like ribs cooked in a pressure cooker…. It tastes Fantastic!
Notes
If you can find Pressed Pork (Chicharron prensado) you can use it instead of pork rinds.
Nutrition
Serving: 1g | Calories: 207kcal | Carbohydrates: 22g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 407mg | Potassium: 610mg | Fiber: 3g | Sugar: 3g | Vitamin A: 723IU | Vitamin C: 30mg | Calcium: 21mg | Iron: 2mg