Best Tex-Mex

• 27 May 2009
















I love good Mexican food and these recipes from the latest Living definitely fit the bill. In fact, I've made variations of this meal twice in the last 3 weeks--it's that good. Since I'm a rare red-meat-eater, I've decided to save my limited intake for the Tacos Picadillos..they clearly present a temptation :) To make them a little healthier, I buy fresh corn tortillas and then place them on a griddle pan on medium heat for about 5-10 seconds per side. I don't spray them with oil or anything...I find them delicious enough on their own.

Some other notes worth reading beforehand:

1. The Salsa Picante is just that...picante...as in pretty darn spicy. I only used one of the two recommended jalopenos to lessen the heat, but still found it quite hot. For the Husband, who enjoys spicy food, it was just right though. I'd go with 1/2 to 1 jalopeno when I make this again. The roasted vegetables really add depth to the salsa. Loved it!

2. This Spanish Rice recipe is the best I've ever made. Totally loving my tomato-paste-in-a-tube right now. It's easy to double too.

3. Holy Guacamole. This is good. Easy too! The trick is choosing the right avocado...I always buy one more than I think I'll need just in case I open one and it's bruised.

4. A side of the Southwestern Salad is the perfect "fresh" accompaniment to this meal. It evens things out a bit you could say. In addition to the Southwestern Salad, consider a plate of fresh fruit for dessert. It's a light way to end a Mexican meal.

images from MS

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