Tacos, Tacos, Tacos!

Taco, Taco, Taco

Homemade tortillas

Grilled chicken cilantro lime tacos

Jalepeno Cheddar Taquitos

Seasonal salsa

Flan

Fresh Flour Tortillas

Yield: 12 tortillas | Prep time: 15 mins | Rest time: 15–30 mins

Ingredients

• 3 cups All-purpose flour
• 2 tsp Baking powder
• 2 tsp Salt
• ¾ cup Vegetable shortening (room temperature)
• ¾ cup Very hot water (not boiling, but hot to the touch)

Instructions

1. Incorporate the Fat

In a large bowl, whisk together the flour, baking powder, and salt. Add the shortening. Use a pastry cutter or your fingertips to rub the shortening into the flour until it resembles fine crumbs or coarse sand.

Note: If large chunks of shortening remain, the tortillas will have “grease spots” rather than an even, flaky texture.

2. Form the Dough

Pour in the hot water. Stir with a wooden spoon or spatula until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 2–3 minutes until it is smooth and elastic.

• If too sticky: Add 1 tbsp of flour.
• If too dry: Add 1 tsp of water.

3. The Crucial Rest

Divide the dough into 12 equal portions and roll them into smooth, tight balls. Place them on a plate, cover with a clean kitchen towel, and let them rest for at least 15–30 minutes.

Why? This relaxes the gluten. If you skip this, the dough will “snap back” when you try to roll it out.

4. Shape

• With a Press: Line the press with parchment paper or a cut-open plastic bag. Press firmly until about 1/8 inch thick.
• With a Rolling Pin: On a lightly floured surface, roll from the center outward into a thin, translucent circle (about 6–7 inches).

5. Sear and Puff

Preheat a dry cast iron skillet or heavy pan over medium-high heat.

• Place the tortilla in the hot pan. Cook for 30–45 seconds until bubbles form on the surface and the bottom has light brown spots.
• Flip and cook the other side for 20–30 seconds.
• Keep Warm: Immediately place cooked tortillas in a towel-lined basket or a tortilla warmer to stay soft.

`                                                                             `

Fruit  Salsa

Yield: 8 servings (approx. 4 cups) | Prep time: 15 minutes | Rest time: 20 minutes

Ingredients

• The Fruit: 1 fresh pineapple, peeled, cored, and cut into small ¼-inch cubes.
• The Seasonal Twist: 1 cup fresh strawberries, blueberries, etc hulled and diced (replaces the Roma tomato).
• The Crunch: ½ English cucumber, finely diced (peeling is optional).
• The Aromatics: 1 large shallot, minced very finely.
• The Heat: 1 jalapeño, stemmed and seeded (leave seeds in if you want a kick), finely diced.
• The Herbs: 1 bunch fresh cilantro, leaves and tender stems finely chopped.
• The Brightness: 2 limes, zested and juiced (about 4 tablespoons of juice).
• Seasoning: Salt and freshly cracked black pepper to taste.

Directions

1. Prep the Produce: Ensure all your fruit and vegetables are diced to a similar size (roughly ¼-inch). This ensures you get a bit of everything in every bite and prevents the salsa from feeling chunky or uneven.
2. Combine the Base: In a large non-reactive mixing bowl (glass or stainless steel), toss together the cubed pineapple, strawberries, cucumber, shallot, and jalapeño.
3. Dress and Season: Add the lime zest, lime juice, and chopped cilantro. Sprinkle with a pinch of salt and a few grinds of black pepper.
4. Toss Gently: Using a large spoon or spatula, fold the ingredients together gently. Avoid over-mixing so the strawberries stay intact and don’t turn the salsa pink.
5. The “Flavor Meld”: Cover and let the salsa sit at room temperature for 20 minutes. This is the most important step; the salt draws out the juices, creating a natural dressing, and the shallots mellow out in the lime juice.
6. Final Adjustment: Give it one last stir. Taste and add an extra pinch of salt or a squeeze of lime if the sweetness of the fruit needs more balance.

Zesty Cilantro Lime Shredded Chicken Tacos

Yield: 2 Servings (4–6 small tacos) | Prep time: 10 mins | Cook time: 25–30 mins

Ingredients

• The Protein: 2 medium boneless, skinless chicken breasts (approx. 1 lb).
• The Seasoning: 1 tsp garlic powder, ½ tsp salt, and ¼ tsp cracked black pepper.
• The Brighteners: ½ lime, juiced (plus extra wedges for serving).
• The Herb: ¼ cup fresh cilantro, finely chopped.
• The Vessel: 4–6 small corn or flour tortillas.
• Optional: 1 tbsp olive oil or butter (to keep the chicken moist while baking).

Directions

1. Prep the Oven: Preheat your oven to 400°F (200°C). Note: The higher temperature cooks the chicken faster, keeping the moisture locked inside better than a long, slow bake.
2. Season the Chicken: Place the chicken breasts in a small baking dish. Rub both sides with the garlic powder, salt, and pepper. If you have it, drizzle 1 tbsp of olive oil over the top to help the spices stick and prevent drying.
3. Bake: Cover the dish tightly with aluminum foil. Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
4. The Shred: Remove the chicken from the oven and let it rest for 5 minutes. Use two forks to pull the meat apart into thin shreds directly in the baking dish so it soaks up the remaining juices.
5. The Finish: Pour the lime juice and chopped cilantro over the warm shredded chicken. Toss thoroughly to coat every strand.
6. Assemble: Warm your tortillas in a dry skillet for 30 seconds per side. Heap the shredded chicken into the shells and top with any extra cilantro or a splash of hot sauce.

💡 Two Fun Facts

• The Genetic Soap Mystery: If your dining partner complains that the salsa or chicken tastes like soap, don’t take it personally! About 4% to 14% of the population has a specific genetic variation (the OR6A2 gene) that makes them hypersensitive to the aldehydes in cilantro, making it taste like dish soap.
• The “Taco” Name Origin: The word “taco” originally had nothing to do with food. In the 18th century, Mexican silver miners used the word to describe the small explosive charges they used to excavate ore—pieces of paper wrapped around gunpowder. Eventually, the name moved from the mines to the lunch break!

                                                                                    Taquitos

 (Yields 4–5 Taquitos)

• 4 oz Cream cheese (half a block)
• 1 Large jalapeño, finely diced
• 1/8 tsp Garlic salt (just a heavy pinch)
• 4–5 Fresh flour tortillas

The Method

1. Prep the Filling: In a medium bowl, cream together the softened cream cheese, diced jalapeños, and garlic salt until smooth. If you’re using the shredded cheese, fold it in now.
   Pro Tip: For a smoky kick, char the jalapeños over your stove burner for a minute before dicing.
2. Prep the Tortillas: Since you’re using fresh flour tortillas, they are much more pliable than corn. However, a 10-second zap in the microwave under a damp paper towel makes them even easier to roll tightly without springing open.
3. Assemble: Spread about 2 tbsp of the mixture in a line down the center of each tortilla. Roll them up as tightly as possible.
4. The Crisp: * Pan-Fry: Heat about 1/2 inch of oil in a skillet over medium-high heat. Place the taquitos seam-side down first (this seals them shut). Fry for 2–3 minutes per side until golden brown and bubbly.
   • Air Fryer: Spritz with oil and cook at 400°F (200°C) for 6–8 minutes, flipping halfway through.
5. Serve: Drain on paper towels for a minute to keep that crunch. Serve with a side of cold sour cream or salsa verde to balance the heat.

Silky Mexican Vanilla Flan

Prep time: 20 mins | Bake time: 70–80 mins | Chill time: 6+ hours

The Ingredients

For the Butter-Caramel Base:

• 3/4 cup Granulated sugar
• 1/4 cup Water
• 2 tbsp Unsalted butter
• 2 tbsp Heavy cream (pre-warmed slightly)

For the Custard:

• 14 oz Sweetened condensed milk (La Lechera)
• 12 oz Evaporated milk (Carnation)
• 1 3/4 cups Heavy whipping cream
• 1 1/2 tbsp Mexican vanilla extract
• 5 Large eggs (room temperature)
• 1/4 tsp Fine sea salt

The Instructions

1. Preparation

• Preheat oven to 350°F (175°C) with the rack in the middle.
• Boil a kettle of water for the water bath (Bain-Marie).
• Have your 9-inch round cake pan ready and sitting on the counter.

2. Make the Butter-Caramel

• Boil: In a heavy saucepan, stir sugar and water over medium-high heat until dissolved. Once it boils, stop stirring.
• Amber Color: Watch closely. When the syrup turns light golden (3–5 mins), begin swirling the pan. Once it reaches a deep “cinnamon” or amber color, remove from heat.
• Finish: Swirl for 30 more seconds, then whisk in the butter and hot cream (it will bubble up).
• Coat: Immediately pour the caramel into the cake pan. Tilt the pan quickly to coat the entire bottom. Set aside to harden.

3. Blend the Custard

• Mix: Combine both milks, heavy cream, vanilla, eggs, and salt in a blender.
• Low Speed: Blend on low for exactly 1 minute. Using low speed prevents air bubbles, which cause “holes” in your flan.
• Strain: Pour the mixture through a fine-mesh sieve (and optional cheesecloth) into the caramel-lined pan. This ensures a perfectly smooth texture.
• Cover: Tent the pan with foil tightly, ensuring the foil doesn’t touch the liquid.

4. The Water Bath (Bain-Marie)

• Place the cake pan inside a larger roasting pan.
• Place the roasting pan on the oven rack.
• Carefully pour the boiling water into the roasting pan until it reaches halfway up the side of the cake pan.

5. Bake and Chill

• Bake: Cook for 70–80 minutes.
• The “Jiggle” Test: Give the pan a gentle nudge. The edges should be set, but the center should have a “stiff jiggle” (like firm Jell-O). If it’s sloshing like liquid, give it 10 more minutes.
• Cool: Remove from the water bath and cool to room temperature on a wire rack.
• Set: Cover with plastic wrap and refrigerate for at least 6 hours (overnight is best).

6. Service

• Run a thin knife around the edge to loosen the custard.
• Place a large rimmed platter (to catch the sauce!) over the pan and flip quickly.
• Let the caramel drizzle down the sides. Garnish with fresh berries.