Chorizo Tacos

Chorizo tacos are a guilty pleasure and a huge hit with everyone that I have cooked them for. Top them with your favorite hot sauce, lettuce, tomatoes, whatever you like.  

Ingredients

12 oz pork chorizo

3/4 can refried beans

1/2 lb ground beef

2 Tbsp taco seasoning

Oil for frying

American cheese

Corn tortillas

In a pan over medium high heat, add the chorizo and cook. If there is a lot of grease in the pan, you can remove by patting paper towels in the pan and/or using a spoon to remove. 

Add the ground beef and cook until browned.

Stir in the beans. Add a little water if the mixture is too thick.

Add the taco seasoning and stir to combine.

Remove from heat and set aside.

In a clean pan over medium heat, add the oil.

Let this heat up to fry. You can test if the oil is hot enough by either placing a wooden spoon in the oil. If the spoon boils, the oil is hot. You can also drop a tiny piece of tortilla in the oil to test.

Add a spoonful of the chorizo mixture to one side of a tortilla.

Once the oil is hot, place the tortilla flat in the oil for a few seconds. This will allow the tortilla to fold without cracking. Fold over and let the tortilla cook in the oil for about 4 minutes.

Once browned, flip over and cook the other side.

When done, remove and place on a paper towel lined plate. 

Open taco and place 1/2 slice of cheese in and close the taco back up.

Repeat these steps until all tacos are made and serve.

**You can freeze any leftover chorizo mixture.

Spanish Rice

Any Mexican dish calls for Spanish rice and this fluffy rice perfect! I combined my moms recipe with my grandpas and also added my own together and this is the best rice!

Ingredients
3/4 C short grain white rice
1/2 Tbsp oil
1/4 yellow onion, diced
1 Tbsp caldo de tomato
1/8 tsp garlic powder
1/2 can petite diced tomatoes
3/4 C hot water


In a pan over medium high heat, add the oil, onion and rice. Cook over heat, stirring constantly, until rice becomes slightly toasted. 
Add the caldo de tomato and garlic powder. Stir and add the tomatoes and hot water. 
Stir to combine and bring to a simmer. Cover and lower heat to low.
Cook for 25 minutes. Remove lid, stir and serve.

Oven Fried Chicken

Oven fried chicken is an easy delicious way to eat chicken in our house. The skin comes out incredibly crispy, you would think it was cooked in a pan of oil. It makes me feel a little better, eating the crispy skin, knowing it was cooked in the oven ;)

Ingredients
Chicken thighs, skin on
1/2 C water
1/2 Tbsp salt
1/2 Tbsp black pepper
1/2 Tbsp paprika
1/2 Tbsp ground cumin
3 Tbsp canola oil
Small pinch of sugar


Preheat your oven to 425 degrees.
In a bowl, combine the water, salt, pepper, paprika and cumin. Stir and place your chicken thighs, skin down, into the water. Let sit for at least 20-30 minutes.
Line a baking sheet with foil and place a wire rack on top. Remove your chicken from the bowl and place onto the rack, making sure to separate each piece from each other.
Bake in the oven for 45-50 minutes. 
Combine the oil and sugar in a small bowl. Remove the chicken from the oven and change the oven temperature 450.
Generously brush the tops of your chicken with the oil and sugar mixture. 
Place your chicken back in the oven and cook for another 10 minutes.
Serve with your favorite side like mashed potatoes or macaroni and cheese.