Margarita Chicken Tacos

Margarita Chicken Tacos

 

If you haven’t guessed by now I love Mexican Food!  I can eat it everyday!  One of my favorite Mexican dishes are chicken tacos.  I love them wrapped in fresh warm flour tortillas.  The chicken filling is real easy to make, if you’re pinched for time you can even use taco seasoning packets to give it that Mexican flavor.  But I like to make it from scratch and sometimes I experiment a bit with the ingredients.  Recently I came up with these Margarita Chicken Tacos, they are delicious!

What makes these Margarita Chicken Tacos different is that the chicken is marinated in, you guessed it, tequila and lime juice; hence the name Margarita Chicken Tacos!  They really are easy to make and are too yummy!

I marinate the chicken about an hour before I sauté it.  I serve it fresh wrapped in warm flour tortillas and topped with chopped cilantro, cheese, sour cream, and salsa.  It’s a complete meal in a tortilla.

Here’s the recipe.  I hope you’ll love it as much as we do.

Ingredients:

8 Pieces Boneless Skinless Chicken Thighs – cut into cubes

1 Tbs. Chili Powder

1 Tbs. Garlic Powder

1 Tsp. Sea Salt

1 Tsp. Ground Cumin

1 Bunch Fresh Cilantro – coarsely chopped, divide chopped cilantro in half

1 Med. Onion -chopped

1/4 Cup Olive Oil

1/4 Cup Vinegar

1/4 Cup Tequila

1 Lime

Flour Tortillas

Shredded Cheddar & Pepper Jack Cheeses

Sour Cream

Salsa

Directions:

Combine all the dry seasoning together in a mixing bowl.

Add Olive Oil, Vinegar, Tequila, onion, and 1/2 of the chopped cilantro.

Squeeze the juice of the lime over mixture.

Mix well.

Add Chicken cubes.

Marinate in the refrigerator for at least 1 hour.

Sauté in large frying pan about 10 minutes or until chicken is fully cooked.

Serve with warm tortillas and garnishes. You can sprinkle each taco with the remaining cilantro.

 

 

 

 

Margarita Chicken Tacos
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Margarita Chicken Tacos
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Ingredients
Chicken
Servings:
Instructions
  1. Combine all the dry seasoning together in a mixing bowl.
  2. Add Olive Oil, Vinegar, Tequila, onion, and 1/2 of the chopped cilantro.
  3. Squeeze the juice of the lime over mixture.
  4. Mix well.
  5. Add Chicken cubes.
  6. Marinate in the refrigerator for at least 1 hour.
  7. Sauté in large frying pan about 10 minutes or until chicken is fully cooked.
  8. Serve with warm tortillas and garnishes. You can sprinkle each taco with the remaining cilantro.
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Atchara (Pickled Green Papaya) Filipino Recipe!!!

Atchara (Pickled Green Papaya) Filipino Recipe!!!

Atchara or Achara is a popular Filipino side dish made of grated green papaya. The grated papaya is squeezed out then combined with carrots, red and green pepper, garlic and onion. The vegetables stored and refrigerate in a sealed bottle with vinegar, salt and sugar for at least a week to maintain its sweet and sour taste.

This tangy relish is a perfect complement to barbeque, fried chicken and fish, beef and etc.  Atchara is usually served as side dish together with fried or grilled food. This is my version of Atchara (Pickled Green Papaya) Filipino Recipe. Enjoy!

 

Ingredients:

4 – 6 cups grated green papaya

2 pcs. carrots, finely sliced

1/2 pc. big onion, finely sliced

1 pc. small ginger, finely sliced

1/2 pc. green pepper, sliced into strips

1/2 pc. red pepper, sliced into strips

5 cloves garlic, finely chopped

1/4 cup of rock salt

3/4 cup sugar

1 – 1 1/2 cup vinegar

 

Directions:

Mush the grated green papaya in salt for a few minutes with clean bare hands or with gloves.

Place in cheese cloth or any clean piece of cloth, and squeeze all the juice out.

Loosen out the squeezed papaya and mix with the rest of the ingredients. Carrots, garlic, onion, green & red peppers, ginger and sugar.

Add spoon full of salt or salt to taste.

Place in glass jar/s and top with vinegar.

Refrigerate for atleast 1 week.

Serve as sidings,

Share and Enjoy!

Atchara (Pickled Green Papaya) Filipino Recipe!!!
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Atchara (Pickled Green Papaya) Filipino Recipe!!!
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Ingredients
Servings:
Instructions
  1. Mush the grated green papaya in salt for a few minutes with clean bare hands or with gloves.
  2. Place in cheese cloth or any clean piece of cloth, and squeeze all the juice out.
  3. Loosen out the squeezed papaya and mix with the rest of the ingredients. Carrots, garlic, onion, green & red peppers, ginger and sugar.
  4. Add spoon full of salt or salt to taste.
  5. Place in glass jar/s and top with vinegar.
  6. Refrigerate for atleast 1 week.
  7. Serve as sidings,
  8. Share and Enjoy!
Recipe Notes

Clean & sterilized jars, it is important to preserve the atsara longer.

To sterilize, place the glass or jar in a pot or pan of boiling water for 10 minutes. Place upright with the lid facing up and carefully remove with a thong.

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Paksiw na Pata (Pork Stew in Vinegar and Soy Sauce) Recipe!!!

Paksiw na Pata (Pork Stew in Vinegar and Soy Sauce) Recipe!!!

Paksiw na pata is another variation of soy-based Filipino stews but in this dish  banana blossoms and pork shanks are used as well as brown sugar to sweeten the sauce. This dish can easily be a one-step process with all the ingredients thrown together in one wok or pot and forgotten until done.

Paksiw na Pata is cooked in vinegar and soy sauce. Although the term (PAKSIW) generally means cooking in vinegar and garlic; “soy sauce” is added to bring additional flavor and color.

This dish is very easy to prepare and to cook. This is my version of Paksiw na Pata (Pork Hock Sweet Sour Stew) Recipe! Enjoy!

 

Ingredients:

1½ kg. pork legs, sliced into 1½ in sections

½ cup dried banana blossoms

4-5 pcs. bay leaves, dried

¼ cup brown sugar

½ cup soy sauce

½ cup vinegar

8-10 cloves garlic, minced

2 cups water

1 tbsp. whole peppercorns

4-5 tbsp. cooking oil

1 tbsp. salt or salt to taste

 

Directions:

In a wok over medium heat, add oil then add the pork legs. Sauté until pork legs turns brown and remove from wok then set aside.

In a wok over medium heat, sauté garlic then add the pork legs, water together with the soy sauce, half of the vinegar, peppercorn and dried bay leaves.

Bring to a boil then simmer in low heat for 1½ – 2 hours until tender.

Add the remaining vinegar, sugar and the banana blossoms then continue to simmer for 15 – 20 more minutes.

Season with salt,

Serve with steamed rice.

Share and Enjoy!

Paksiw na Pata (Pork Stew in Vinegar and Soy Sauce) Recipe!!!
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Servings
4-6 People
Servings
4-6 People
Paksiw na Pata (Pork Stew in Vinegar and Soy Sauce) Recipe!!!
Print Recipe
Servings
4-6 People
Servings
4-6 People
Ingredients
Servings: People
Instructions
  1. In a wok over medium heat, add oil then add the pork legs. Sauté until pork legs turns brown and remove from wok then set aside.
  2. In a wok over medium heat, sauté garlic then add the pork legs, water together with the soy sauce, half of the vinegar, peppercorn and dried bay leaves.
  3. Bring to a boil then simmer in low heat for 1½ – 2 hours until tender.
  4. Add the remaining vinegar, sugar and the banana blossoms then continue to simmer for 15 – 20 more minutes.
  5. Season with salt,
  6. Serve with steamed rice.
  7. Share and Enjoy!
Recipe Notes

I like to first braise the meat before I simmer to falling-off-the-bone tenderness. Its a very useful technique particularly for tougher cuts of meats such as shanks, rumps or roasts and is effective in sealing flavor and adding color.

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Callos (Ox Tripe Stew) Filipino Recipe!!!

Callos (Ox Tripe Stew) Filipino Recipe!!!

Callos Recipe or (Ox Tripe Stew) was introduced to the Philippines during the Spanish colonial era. It is a very traditional dish in Madrid, Spain. This savory stew of ox tripe and shank is cooked with spicy chorizo de bilbao and commonly served with olives. 

Although this dish seems a little difficult to prepare because the ingredients are many, the cooking process consist only of sautéeing the garlic and onion then pouring every ingredients one by one then simmering it until it’s cooked. The hardest part is preparing the ox tripe and ox feet. You have to clean the ox tripe if you bought it from the wet market. But in supermarkets, you can buy them already cleaned.

 

Ingredients:

2 lb. ox feet, cut into pcs.

2 cups beef broth (from the boiling tripe and ox feet)

2 pcs. chorizo de bilbao, cut into ¼-inch thick pcs.

½ (15.5 oz.) can garbanzo beans, drained

1 lb. honeycomb tripe

1/2 cup frozen green peas, thawed

3-5 strips bacon, diced

2 pcs. thai chili peppers, stemmed, minced

¼ cup vinegar

4-6 cups water

1 pc. onion, peeled, quartered

4 cloves garlic, crushed

1 tsp. peppercorns

2 pcs. bay leaves

1 pc. onion, peeled and minced

4 cloves garlic, peeled, minced

½ pc. red bell pepper, seeded, cored, cut into cubes

½ pc. green bell pepper, seeded, cored, cut into cubes

1 cup tomato sauce

1 tbsp. paprika

1 tbsp. salt or salt to taste

1 tsp. pepper or pepper to taste

 

Directions:

Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.

Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.

In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.

Rinse tripe and ox feet, rinse pot.

Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.

When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.

In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.

Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.

In a pot over medium heat, add bacon.

When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.

Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.

Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.

Then add the tomato sauce and 2 cups of the reserved broth.

Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.

Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.

Season with salt and pepper to taste.

Serve while its hot,

Share and Enjoy!!!

Callos (Ox Tripe Stew) Filipino Recipe!!!
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Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Callos (Ox Tripe Stew) Filipino Recipe!!!
Print Recipe
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Servings Prep Time
6 - 8 people 20 mins
Cook Time Passive Time
3 hours 4 hours and 20 mins
Ingredients
Servings: people
Instructions
  1. Cut and discard any yellowish fat or loose membrane attached on the flat side of the tripe with a knife.
  2. Combine vinegar and salt in a bowl then add tripe and enough cold water to cover, soak for about 50 – 60 mins., drain and rinse well under cold running water.
  3. In a pot over medium heat, add the beef tripe, ox feet and enough water to cover. Bring to a boil for about 10 to 20 minutes. When scum begins to rise, drain in a colander and discard liquid.
  4. Rinse tripe and ox feet, rinse pot.
  5. Place meat in the pot and add enough water to cover. Bring to a boil, skimming scum that floats on top.
  6. When broth clears, add quartered onions, crushed garlic, peppercorns and bay leaves. Lower heat, cover and cook for about 1-1/2 to 2 hours or until meat are tender but not falling apart.
  7. In a colander, drain tripe and ox feet. Discard aromatics and reserve about 2 to 3 cups of the broth.
  8. Allow meat to cool to touch. Cut meat off ox bones and slice into 1-inch thick strips. Cut tripe into 1-inch thick strips.
  9. In a pot over medium heat, add bacon.
  10. When bacon begins to render fat, add the chopped onions, minced garlic and chili peppers and cook until limp.
  11. Add Chorizo de bilbao and cook for about 2 to 3 minutes or until lightly browned and begins to release color. Add paprika and cook for about 1 to 2 minutes.
  12. Add meat from ox bones and beef tripe. Cook for about 1 to 2 minutes, stir regularly.
  13. Then add the tomato sauce and 2 cups of the reserved broth.
  14. Bring to a boil. Lower heat, cover and cook for about 40 to 50 minutes or until meat are fork tender and sauce is reduced at least 1 cup.
  15. Add garbanzo beans and cook until heated through. Add bell peppers and green peas. Cook for about 1 to 2 minutes or until bell peppers are tender yet crisp and green peas are heated through.
  16. Season with salt and pepper to taste.
  17. Serve while its hot,
  18. Share and Enjoy!!!
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Daing na Bangus (Marinated Milkfish in Vinegar and Garlic) Recipe!

Daing na Bangus (Marinated Milkfish in Vinegar and Garlic) Recipe!

Daing na Bangus

Marinated Milkfish in Vinegar and Garlic (Daing na Bangus) refers to milkfish that is marinated in vinegar, garlic, crushed peppercorn and salt. Hot and spicy peppers such as cayenne pepper powder can be added to make it spicy. The Bangus is usually marinated overnight for best results.

Unlike traditional daing wherein the fish is salted and then soaked under the sun for a day or so, this recipe dish does not need the heat of the sun. This makes this version more pleasurable because the meat does not get tough which often happens to most dried fishes.

This dish is very easy to prepare and to make especially now that boneless milkfish and milkfish belly is available in most supermarkets or Filipino – Asian food stores. This is my version of Daing na Bangus (Marinated Milkfish in Vinegar and Garlic) Recipe, you gonna love this.

 

Ingredients:

2 pcs. boneless bangus ( milkfish ) with skin-on

2/3 cups vinegar

4 cloves garlic (crushed)

1/4 tsp. fresh ground black pepper

4-6 tbsp. cooking oil

1 tsp. salt or salt to taste

 

Directions:

For Marinating Procedure:

Flatten Bangus with skin on top and place in any flat surface like baking pan.

Sprinkle the crushed garlic and pour in vinegar.

Then season with salt and pepper to taste.

Safely cover and marinate bangus in the refrigerator for 1 hour or overnight to get the full flavor.

For Cooking Procedure:

In a hot frying pan, add the cooking oil over medium heat till it just starts to smoke.

Place the bangus fillet, skin side down.

Lower the hear and cook uncovered about 4-5 minutes each side.

Cook the marinade garlic as well until it turns brown and crispy and place it on top of bangus.

Serve while its hot, with steamed rice and veggies, sweet corn or papaya pickles.

Share and Enjoy!!!

Daing na Bangus (Marinated Milkfish in Vinegar and Garlic) Recipe!
Print Recipe
Servings
2-4 people
Servings
2-4 people
Daing na Bangus (Marinated Milkfish in Vinegar and Garlic) Recipe!
Print Recipe
Servings
2-4 people
Servings
2-4 people
Ingredients
Servings: people
Instructions
For Marinating Procedure:
  1. Flatten Bangus with skin on top and place in any flat surface like baking pan.
  2. Sprinkle the crushed garlic and pour in vinegar.
  3. Then season with salt and pepper to taste.
  4. Safely cover and marinate bangus in the refrigerator for 1 hour or overnight to get the full flavor.
For Cooking Procedure:
  1. In a hot frying pan, add the cooking oil over medium heat till it just starts to smoke.
  2. Place the bangus fillet, skin side down.
  3. Lower the hear and cook uncovered about 4-5 minutes each side.
  4. Cook the marinade garlic as well until it turns brown and crispy and place it on top of bangus.
  5. Serve while its hot, with steamed rice and veggies, sweet corn or papaya pickles.
  6. Share and Enjoy!!!
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