Carne, & Queso Tacos with Chile Arbol sauce

Once again, Edith made an AMAZING Mexican dish. She is a really good cook, and I am loving it! I am putting these recipes on the blog so that I have them when I get home. I don't want to have to keep track of them here. Plus, I figure I would share. ;) Let me tell you how it usually goes when I get these recipes. She tells me something in Spanish that she is going to make, and gets the ingredients. She will tell me when she is going to start cooking and so I grab my little notepad and scribble EVERY SINGLE STEP and ingredient as she is preparing it. It is usually in a crazy order, but it's all I got folks. So, enjoy! 

Carne, & Queso Tacos with Chile Arbol sauce

1T oil 

1 roma tomato

1c water

1 chile arbol

1 clove of garlic

Heat 1T oil in small pan, w hen it gets hot, take it off the heat. Place 1-2 peppers in oil and baste pepper until it isn't hard and brittle, about 1 minute. Put pepper in blender with tomato, 1 clove of garlic and 1/2c blanched water.  Blend well, set aside. This is the sauce for on top of the tacos. 

1/2 lb bacon, cut unto 1 1/2" pieces

1 red bell pepper

1 green bell pepper

1/2 onion

1T oil

1 pkg sirloin pieces

1/2t salt

1t chicken bouillon

7oz (.200 grams) Oaxaca cheese, pulled apart into 1/4" x 2" sections - (similar taste and texture of Mozzarella cheese)

Cook bacon, until done but not crispy. Keep bacon grease for later. Boil tomato in water, set water and tomato aside. Scrape seeds out of peppers, cut into 1/2" cubes. Put in bacon grease, cover and cook for about 5 minutes, Cut onion into 1" chunks, and separate layers. Add to green peppers. Cook until tender but not mushy. Place in bowl and set aside.  

Heat 1 T oil in pan over medium heat. When it is hot, add sirloin and salt. Cook until no longer pink. Add onions and peppers, bacon, bouillon to meat, stir well. Cover with cheese, place lid on top and keep warm over low or no heat.   

This was SOOOOOO delicious! Probably my favorite, but then again, I think that with every single dish she makes. 

Driving in Mexico

A friend of mine here arrived the day after me, also coming from Utah. We get each other and can vent and chat about the lives, hates, likes, things we miss. It's a lot of fun. She stated perfectly exactly how driving is in Mexico.

"Let's talk about driving here in Mexico. First off, to get a license here all you need is some cash and a heartbeat. No test or driving school required. That should tell you a lot. When there are supposed to be 3 lanes, people will make them into 5. If you aren't 2 inches from the car next to you and the car in front of you another car will try to squeeze in. Forget using your blinker, that's only to make foreigners stand out. Stop signs are optional, as are some but not all stop lights (good luck trying to figure out which ones). If you aren't aggressive you will never get anywhere...literally there are too many cars here to wait your turn. Cops will ignore all traffic violations unless your license plates happen to say USA.  And if you put your hazards on, anything goes. #livinginmexico #ididnotexaggerate"

Thanks Cassi, you nailed it!

Mexican Tinga Recipe

Edith made the YUMMYIEST (is that a word) dinner last night. Mmmmmmmm

It's called Mexican Tinga


EDITH'S MEXICAN TINGA
2 chicken breasts, cooked and shredded (the boil the chicken here to cook it)
3 roma tomatoes
1 1/2 c. water
1/2 large onion, cut in thin slices
2 garlic cloves
1 sm can chili chipotle
2 T oil
1 1/2 t. chicken bouillon
pkg of tostadas


Blanche tomatoes in water, keep water. Place tomatoes, garlic and 1/2 c. water from blanching in blender. Mix well. Add 1-2 chilis (for mild/med hotness, add more for spicier flavor) and blend until well mixed.

Heat oil in pan over med/high heat, cook onions for about 3 minutes in oil. Add tomato mixture and another 1/2 c. water from blanching, and chicken bouillon to pan. When it starts to boil add chicken and turn heat down to med/low. Let simmer 15-20 minutes until liquid cooks down and leaves only the chicken/tomato mixture.

Serve on tostadas with sliced avocado and sour cream.

I had it last night and again today for lunch. My kids loved it as well. DELICIOUS, and quick!

Visitors!

We were so lucky to have my Gramps, my nephew Taylor and my Mom come visit us for a week and a half. It was SOOOO wonderful to have them here. We saw sites, we put together huge puzzles, we ate out, we played a few games, we laughed. It was amazing. I will cherish those few days we had together.

We went to the pyramids, ate dinner in a cave,we went to Xochimilco again, we went to the Zocalo and saw the gorgeous cathedral. We even went up on the roof of the cathedral to be there for when they rang the church bells at noon. We had a blast!