Taco Tuesday

With J being from Texas, we love eating tacos or Mexican inspired meals almost weekly. If you asked my my favorite food, it would always be Mexican. Hands down.... maybe if I could add donuts in there, too... but mainly just give me all the tacos and elotes (street corn) I can get my hands on.

When I'm cooking for a crowd, and I need something cheap and easy to throw together, these recipes are my go-to's. I rarely have leftovers and everyone's tummies are full when they leave.

Tortillas 
2 cups all-purpose flour 

1/2 t salt 

3/4 cup water 

3 ts olive oil 

In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. 

Divide dough into eight portions. On a lightly floured surface, roll each portion into a 7-in. circle. 

(Sometimes I squish them between two pots so they are thin, but also stay circular.) 

In a large nonstick skillet coated with cooking spray, cook tortillas over medium heat for 1 minute on each side or until lightly browned. Keep warm.

Refried Beans 

2 TBs canola oil

2 garlic cloves, peeled

2 (15 ounce) cans pinto beans 

1 t cumin

1 t chili powder 

salt to taste 

1/2 lime 

Heat canola oil in a heavy skillet over medium heat. Brown garlic cloves in hot oil, 4 to 5 minutes. Smash garlic cloves in skillet with a fork. 

Stir in pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally. 

Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

(I've also used dry beans, put everything else in the Instant Pot and cooked for 75 minutes. Mash and then serve.)

Taco Seasoning 

1 TB Chili Powder 

1/4 t Garlic Powder 

1/4 t Onion Powder 

1/4 t Crushed Red Pepper Flakes 

1/4 t Dried Oregano 

1/2 t Paprika 

1 1/2 t Ground Cumin 

1 t Sea Salt 

1 t Black Pepper (optional)

Chicken Tacos 

Place 2-4 chicken breasts in the crockpot. Cover with taco seasoning and 2 TB water. Cook on low for 4 hours. Using a hand mixer on low, stir cooked chicken. This will shred it BEAUTIFULLY! 

Salsa 

2 cans Rotel 

1/2 chopped onion (I use red, but white or yellow will work, too) 

1 jalapeño (you can seed it to make it less spicy) 

1/3 bunch of cilantro 

1/2 t garlic powder 

1/2 t salt 

1/4 t cumin 

1/2 lime juice 

Throw everything in the food processor or blender and pulse a few times. I typically do it between 5-8 pulses. Refrigerate for an hour before serving if you can!