What type of cuisine could you eat almost every day and not get sick of it? For me, it’s Mexican food. Maybe because how I interpret Mexican food can offer such a variety. You can put anything in a tortilla and call it a taco. Or put tequila with anything, salt the rim of your glass, and call it a margarita.
I’ve shared my obsession with Half Baked Harvest recipes, and my theme for May gives me the opportunity to test out so many of them! Between the 2 cookbooks and the web, I could have something different every night this month. Here’s a highlight of all the dinners I made this week, all from Half Baked Harvest! Several recipes are in one of the two cookbooks, but for those online, I’ve included the link.
- Braised pork tamale bowls with pineapple salsa. These bowls had a base of polenta, to give a feeling similar to a tamale. Then topped with pork, so I used some leftover from #repeatmeatapril but added peppers and a few other ingredients to make it similar to the braised pork in the recipe. Next, black beans, cheese, and the salsa. Fresh pineapple, tomatoes, cilantro and lime – such a refreshing combination!
- Cheesy poblano & bacon quesadillas with pickled jalapeno pineapple salsa. Poblano peppers taste naturally smoky, so they pair perfectly with bacon. I’d add chicken to this to make a heartier quesadilla, or serve as an appetizer.
- Carne asada tacos with cilantro lime garlic sauce and Mexican fries. How have I not put fries on tacos before now!? Marinated skirt steak – which could be grilled or made in the crock pot or Instant Pot, topped with a delicious sauce and spicy fries. Because I served this on Cinco de Mayo, I also made loaded guacamole – avocado, pineapple, sundried tomato, bacon, feta, and a few other ingredients. Fancy gauc for my favorite holiday!
- Al Pastor style beef enchiladas. Applying the seasonings and pineapple aspect of a traditional Al pastor to ground beef – and stuffing it in enchiladas. I tested out both corn & flour tortillas and determined that while corn tortillas are my nemesis, they do taste better buried in the enchilada sauce.
- Crispy Chicken Tinga Taquitos and grilled street corn salad. Chicken tinga is usually a shredded meat in tomato and pepper sauce – this recipe called for ground chicken, and then rolled in corn tortillas and baked. These were served with pineapple salsa and a salty lime avocado crema sauce – which also paired perfectly with the corn salad.
These dinners obviously had to be served with drinks, so I made all of these margaritas:
- Spicy grapefruit margaritas – grapefruit juice, lime, agave, tequila, and jalapenos. I LOVE a spicy margarita – and what set this apart was a rim of sugar, salt and chili.
- Blackberry thyme margaritas – muddled blackberry & plum, with honey, lime, tequila, and soda water, garnished with thyme. I expected it to be sweet, and it wasn’t – next time I’d use more honey and less soda water.
- Pineapple beer margaritas – pineapple juice, lime juice, agave, Mexican beer, and tequila.
Which of these sound best to you?
While Mexican food is the hands down favorite in this house, we each had separate favorites this week – although I will absolutely make all of these items again.
Shaun’s favorite dinner: Carne asada tacos – because of the fries! This was a close second for me.
My favorite dinner: Crispy chicken taquitos
Shaun’s favorite drink: Pineapple Lime Beer margarita
My favorite drink: Spicy grapefruit margarita (I had it all of the days I didn’t try a different marg recipe, because it was THAT good).
Last but not least, I also completed the May baking challenge from Sally’s Baking Addiction. This month’s recipe was mini galettes, which are mini open faced pies. I chose to make apple, because when I ordered 3 apples last week…I got 3 bags. I serve my apple pie with cheddar!
Next week brings FIVE more tacos on the menu, and two more margaritas…and we are not the least bit sick of Mexican food!