Friday, October 31, 2014



For Pulled Butternut
  1. 1/2 butternut squash, 3 loaded cups shredded
  2. 1 tsp oil
  3. 1/4 tsp salt
  4. add 1/4 cup + 2 Tbsp traditional Chipotle sauce or other roasted chile sauce (or use bbq + taco spice)
  5. 1/4 tsp cumin powder
  6. 1/2 tsp oregano
  7. 1/4 tsp garlic powder
  8. generous dash of black pepper
  9. a generous dash of chipotle pepper powder
  10. 2 Tbsp water
For Tacos
  1. Corn chia Tortillas or these lentil tortillas
  2. pickled Jalapenos
  3. pico de gallo
  4. red cabbage slaw or shredded cabbage (toss the cabbage in salt, pepper and lemon juice), add crunchy shredded veggies like carrot for added texture.
  5. avocado or guacamole
  6. vegan sour cream or vegan chipotle ranch
  7. cilantro
  8. lemon juice

  1. In a large pan, add oil and heat at medium heat.
  2. Add the squash and salt and cook for 2 minutes.
  3. Add Chipotle sauce, cumin, oregano, garlic, black pepper and chipotle pepper powder and water. Mix well.
  4. Cover and cook for 10-12 minutes until the squash is tender. do not overcook or overstir. Stir 2-3 times in between.
  5. Layer greens and cabbage on the tortillas, add the squash, a drizzle of lemon juice, sour cream or chipotle ranch, guacamole, jalapenos and chopped cilantro. Serve warm.
  1. For variations: Add black beans to the butternut after 10 minutes and cook for 3-4 minutes until the beans are hot. If using jackfruit, use canned. Drain, wash and flake it using hands to a shredded consistency. Cook for 20-30 minutes with the sauce and spices. Add more water if needed.

Thursday, October 30, 2014




For the Blackened Fish:
  • 1.5 lbs tilapia fillets
  • 1 ½ teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon brown sugar
  • ¼ teaspoon cayenne pepper
  • 2 tablespoons canola oil
  • 12 corn tortillas
For the Slaw:
  • ½ red cabbage, sliced thin
  • ¼ green cabbage, sliced thin
  • ½ medium-sized onion, diced
  • ½ cup cilantro
  • Juice of 1 lime
For the Avocado-Cilantro Sauce:
  • ½ cup sour cream
  • 1 ripe avocado, pitted and skinned
  • ¼ cup cilantro, chopped
  • Juice of 1 lime
  • 1 jalapeno, chopped and seeded
  • Salt, to taste

  1. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.
  2. Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.
  3. Combine all of the Slaw ingredients in a large bowl and mix well.
  4. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
  5. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
  6. Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.

CHICKEN WITH PEANUT SALSA (Pollo en Salsa de Cacahuate)


(serves 4)
  • 2 to 3 lbs. of chicken pieces with skin
  • 1 to 1 1/2 cup unsalted raw peanuts, lightly roasted till brown
  • 1 small onion, chopped
  • 2 dried pasilla (or guajillo) chiles, rehydrated and chopped up
  • 3 chipotles in adobo + some of the adobo (if you don’t like it spicy, start with 1 or 2 and decide if you want to add more)
  • 2-4 cloves of garlic (depending on how much you like garlic),whole
  • 1/4 teaspoon cinnamon
  • optional: 1/8 teaspoon ground clove
  • squeeze of lime
  • pinch of freshly ground pepper
  • hot chicken stock
  • some oil
  • blender

  1. Season your chicken pieces with salt and pepper and saute in a bit of oil until brown all over.  When skin has taken on color and is a bit crispy, remove to a plate.
  2. In a separate  dry pan, brown peanuts – this doesn’t take long – about 30 seconds if that. Don’t burn them! Take off heat and keep on the side.
  3. Add a bit more oil if necessary and throw in your garlic, onions and rehydrated pasilla and saute until they take on some color and the onions soften.
  4. In a blender, first add the onion,  garlic and pasilla mixture and blend with a bit of warm chicken stock.  Try to puree it as best as possible.   Add the chipotles along with a tablespoon of adobo and blend.  Add the peanuts to the blender along with another bit of chicken stock and puree until smooth.  You do not want the texture of the sauce to be like peanut butter, you want it smooth with some liquid in it. Add the cinnamon, clove and some fresh ground pepper.  Blend.  Taste  the sauce for extra seasoning. Does it need more salt or pepper? Do you like it spicier?  Add more adobo or whole chipotles if you do.  Add a bit more chicken stock so it is not too thick.
  5. When sauce is as you like it, bring it back to the pan you cooked the chicken in and add some along with a bit more chicken stock. With a spoon, pick up all the goodness that collected at the bottom of the pan and stir. Add the chicken to the pan, add a bit more sauce along with a bit more stock and allow chicken to simmer for another fifteen to twenty minutes.  Add a squeeze of lime juice to the sauce.  Serve with some rice and enjoy.



Makes enough meat to stuff 30 tacos

4 chipotle peppers (from a can), minced, plus all the adobo sauce it sits in
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks 
1 head garlic, peeled and cloves smashed 
2 teaspoons ground cloves
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds beef brisket
4 to 6 cups beef or chicken stock
5 bay leaves
To serve:Corn tortillas
Diced onions
Minced cilantro
Stir together the chipotle peppers and their sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar and pour into a 7-quart slow cooker (if you have a food processor, you can also pulse till combined before adding). Place the brisket on top of this mixture. (Cut the brisket into a few pieces if necessary to better fit in the slow cooker.) Add stock to cover the meat and place the bay leaves on top. Use tongs to turn the meat a few times in the sauce.
Put the lid on the slow cooker. Cook for 8 to 10 hours on LOW. When done cooking, it should shred easily with two forks.
Transfer the meat from slow cooker to a rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired (though if you plan on frying it again before use, the small fat bits are extra tasty and should be kept!). Place the shredded beef in large bowl and ladle the cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it; you may not need to use all of the cooking liquid. (The leftover liquid is very tasty and can be frozen in cube-sized portions for use in later dishes.)
To keep the barbacoa warm for guests, you can return the shredded beef to your slow cooker and keep it warm on the WARM setting. Serve with fresh tortillas, onion, cilantro, and salsa.

Recipe type: Tacos, Dinner, Lunch
Cuisine: Mexican
Serves: 4-6
  • 1 kilo or 2.2 lb pork meat: boneless and all extra fat removed, chopped into bite size pieces
  • 3 dried chile guajillos
  • 2 dried chiles anchos
  • 2 dried chiles de arbol, for an extra spicy option (fee free to omit)
  • 1 medium tomato
  • 1 tsp whole cumin seed
  • 3 garlic cloves
  • 1 small white onion, peeled and halved
  • pinch black pepper
  • 1 tsp fine sea salt
  • 1 cup fresh pineapple, finely chopped*
Toppings and Additional Ingredients:
  • fresh finely chopped cilantro
  • finely chopped white onion
  • lime wedges
  • salsa of choice
  • corn tortillas
Marinade Instructions:

    1. Soak chiles in hot water for 15 minutes. In mean time blacken the tomato, onion and garlic cloves on top of a hot griddle or grill. Peel the tomato skin and remove seeds, place in blender. Add the onion and garlic cloves to the blender as well as the spices. Remove the chiles from the hot water and reserved the water. Remove the stems and seed from the chiles then place in blender. Add about ⅓ cup of the boiling water to the blender. Blend into a smooth salsa.
    2. Place the bite size pork pieces and pineapple inside a container. Pour the salsa over the meat and add the pineapples. Stir until well combined, cover and place in the refrigerator overnight.
    3. Next day, drain extra liquid from the meat. Heat a little bit of oil in a large pan and cook the pork until it has cooked all the way through, about 20 minutes. Allow to simmer under low heat until ready to serve.
    4. Scoop a small amount into the middle of a corn tortilla, top with finely chopped onion, cilantro and lime wedges on the side. Please notice that a standard Mexican taco tortilla is smaller than a more common commercial sized corn tortilla, if using the smaller tortillas two can be stacked on top of each other before topping with the filling. The stacking prevents breakage and a messy eating experience.

    Making fresh Tortillas?!

    So because of the fact that buying tortillas is really expensive and buying good ones impossible, i was told to think about making my own tortillas...
    Maybe you have better ideas how to fulfill this concept, but here is mine.
    Due to the fact each serving consists of 3 tacos, i will need several hundreds of tortillas each day.
    I come up with the plan to make the dough and press them in the morning. Maybe by using one of those compact corn tortilla machines..

    You can see how they work in this youtube video...

    Later when a guest orders them, try to cook them fresh.
    Either in one of those:

    Or in this one:

    Due to the price tag i am fond of the first one.

    What do you guys think? I´m lacking ideas....

    Tuesday, October 28, 2014

    a lot to post about...

    I´m posting a lot now, because i had figured out a lot the last year. but i realized to start this blog just now. so maybe i´m going to be a little annoying with new posts... sorry for that =)