Mexican Tacos al Pastor

Mexican Tacos Al Pastor

Mexican Tacos al Pastor

Mexican Tacos Al Pastor

Tacos al Pastor is a popular Mexican street food. Mexican liked Shawarma made by Lebanese immigrants so much that they created their local take of it. For both dishes, thin marinated meat slices are stapled on a vertical rotisserie, slowly roasted, thinly cut, then served in local bread. The 'shepherd style' tacos are marinated in a traditional chili-adobo-paste and topped with pineapple. Ready for Taco Tuesday?
Cuisine Mexican
Servings 3

Ingredients
  

  • 1.25 lb thin pork chops or tenderloin cut into 1/4-inch slices
  • 1 can pineapple slices or a fresh fruit
  • 2 tbsp tomato paste
  • 1/2 medium onion  quartered
  • 2 cloves garlic
  • 1/8 cup white vinegar
  • 1 tsp sugar
  • oil
  • salt & pepper

Suggested Sides & Toppings

  • 12 tortillas, sandwich, or flatbread
  • 1 cup cilantro or parsley chopped
  • 2-4 limes for juice
  • 2 avocados

Culinary Spice Kit

  • Annatto, ancho chili, pasilla chili, cumin, allspice, oregano, cloves

Instructions
 

Marinate

  • In a BLENDER, mix onion, garlic, vinegar, and 1 tbsp oil into a smooth paste.
  • Rub meat with salt & pepper to taste.
  • In a CONTAINER, mix onion paste with Tacos al Pastor spices, sugar, a pinch of salt, and tomato paste.
  • Rub the onion spice paste into the meat until evenly coated.
  • Cover and let marinate in the fridge for 2 -24 hours.

Fry #1

  • In a PAN, heat 2 tbsp oil over medium heat.
  • Fry 4 pineapple slices until browned.
  • Take out. Set aside.
  • In the same PAN, fry the meat slices on both sides for 1 minute.
  • Take out and let cool.
  • Cut the meat slices into thin strips and the pineapple slices into bite-size pieces.

Fry #2

  • In a PAN, heat 2 tbsp oil over high heat.
  • Fry meat strips for 30-60 seconds until just done.

Serve

  • Serve meat strips, pineapple, and tortillas separately. Optionally, add avocado slices, guacamole*, salsa verde*, or a pineapple sauce*.
  • Enjoy!

Notes

▪ Substitute pork with chicken breast cut lengthwise.
▪ Substitute pineapple with mango or passion fruit.
▪ Without a BLENDER, grate the garlic and onion.
* Find a guacamole recipe with jalapeno powder and more sauce recipes here.
 
Keyword ancho, annatto, pasilla chili
Mexican Fajitas

Mexican Fajitas

Mexican Fajitas

Mexican Fajitas

Mexican cowboys in Texas made the first Fajitas from skirt steak, probably without any seasoning other than the smoke from the grill. A German chef in Texas brought sirloin beef Fajitas on his menu where it became widely popular. Today, most Fajitas seasonings include artificial flavors. Dig into the deep flavor of Fajitas made with our pure and fresh spices.
Cuisine Mexican
Servings 3

Ingredients
  

  • 1.5 lb flank skirt, or sirloin steak cut into 0.25-inch strips
  • 2 green bell peppers: halved & sliced
  • 2 red bell peppers halved & sliced
  • 2 large onions halved & sliced
  • 2 cloves garlic chopped
  • 2-3 limes or lemons
  • olive oil
  • salt & pepper

Suggested Side

  • 12 tortillas

Culinary Spice Kit (see notes for a homemade spice blend)

  • Pouch [1] Smoked paprika, cumin, white pepper, oregano
  • Pouch [2] Jalapeño pepper

Instructions
 

Marinade

  • In a BOWL, mix meat, garlic, Fajitas [1] spices, 1 tbsp lime juice, Fajitas [2] spices to taste, and 1 tbsp oil.
  • Cover and let marinate for 2-24 hours in the fridge.

Fry

  • In a PAN, heat 2 tbsp oil over medium-high heat.
  • Fry bell peppers and onions for a few minutes until they turn slightly brown, but are not soft.
  • Transfer them to a BOWL and set aside.

Fry Meat

  • In the same PAN, fry the meat strips for a few minutes until they turn brown on all sides. Check for your desired doneness.

Serve

  • Serve meat in tortillas, topped with bell peppers and onions, and with some lime wedges to squeeze over the Fajitas.
  • Enjoy!

Notes

▪ Substitute beef with chicken breast, shrimps, or boneless pork cutlets or tenderloin.
▪ Substitute meat with zucchini or eggplant.
▪ Substitute the SpiceBreeze spice pouch [1] with the following spice blend: 1.5 tsp smoked paprika, and each 1 tsp cumin, white pepper, and oregano.
Tip: Quickly reheat the tortillas in a PAN without oil.
 
Acai Bowl

Brazilian Açaí Bowl

Acai Bowl

Brazilian Açaí Bowl

Açaí berries come from Açaí palm trees that grow in the Amazonian rainforest. It's told that they are named after an Amazonian girl. Her name Iaca is Açaí spelled backward. The fruits from the tree saved her tribe from hunger. They have been an indispensable part of the Brazilian diet ever since. In some regions, the dinner table is not complete without a bowl of açaí pulp as a filling side dish. Our take on the Açaí Bowl adds the benefits of the trendy super fruit with organic açaí powder.
Cuisine Brazilian
Servings 2

Ingredients
  

Shopping List

  • 2 cups frozen berry mix
  • milk of your choice*

Optional

  • agave syrup or honey as a sweetener
  • 1 tbsp of your favorite nut or seed butter
  • leaves of baby kale or spinach

Topping Ideas

  • slices fresh fruits e. g. banana, kiwi
  • Rolled oat flakes, coconut flakes, granola
  • Chia, flax, sunflower, or pumpkin seeds
  • Dried goji berries

Culinary Spice Kit

  • Açaí powder

Instructions
 

  • Mix the frozen fruits, 1 cup milk, Açaí powder, and optional ingredients in a blender.
  • Add slowly more milk as needed. Continue until you receive a consistency that is a bit thicker than a smoothie.
  • Distribute the mixture into two bowls and top with your favorite fruits, seeds, and more.
  • Enjoy!

Notes

*recommended: almond, soy, coconut, or rice milk ▪ Substitute the berry mix with other frozen fruits of your choice
Encebollado

Ecuadorian Encebollado

Encebollado

Ecuadorian Encebollado

Encebollado is a soup topped with thin onion slices pickled in lemon juice. It's claimed that the soup cures a hangover. The fish version is very popular in the coastal region of Ecuador. Don't worry about the little heat in the soup. It finds a perfect balance with the other ingredients once you stuck up your plate. If you are lucky to find cassava aka yuca roots in your grocery store, we recommend to give it a try. Cut off the firm skin. Then cook it the same way as potatoes.
Cuisine Ecuadorian
Servings 3

Ingredients
  

Shopping List

  • 1 lb tuna steak or fillet or chicken breast or thighs
  • 1 lb potatoes quartered
  • 2 medium tomato/es quartered
  • 2 medium tomato/es thinly sliced
  • 2 medium onions quartered
  • 2 medium red onions thinly sliced
  • 3-6 cloves garlic
  • 3-6 limes or lemons for juice
  • 1 bunch cilantro chopped
  • olive oil
  • salt & pepper

Optional Sides

  • plantain chips, tortilla chips, bread, and/or rice
  • avocado slices as a topping

Culinary Spice Kit

  • Aji panca, cumin, cilantro

Instructions
 

Salad

  • In a BOWL, mix red onions, sliced tomatoes, half of the cilantro, and 1 tbsp oil.
  • Season to taste with lemon juice and salt & pepper.
  • Let it marinate for 1 hour.

Soup

  • In POT #1, bring 2 quarts of water to a boil.
  • Add quartered tomatoes and onions, half of the cilantro, garlic, the fish, Encebollado spices, and salt & pepper to taste.
  • Cook over medium heat for 20 minutes.
  • Scoop vegetables out and blend them in a FOOD PROCESSOR with 1 cup of the soup.
  • Strain the liquid and add it to the POT.

Fish

  • Transfer the fish to a PLATE.
  • When cooled, break it into small pieces. Set aside.

Potatoes

  • In POT #2, cook potatoes in water with salt to taste until tender.
  • Drain.
  • In a FOOD PROCESSOR, blend 1 cup of potatoes with 1 cup of the soup.
  • Pour this liquid into POT #1. Mix well.

Serve

  • Serve separately and assemble your plate in piling up the following layers: potatoes, fish, soup, salad.
  • Enjoy!

Notes

▪ Substitute tuna with another fish and adjust the cooking time if needed.
▪ Substitute potatoes with cassava (aka yuca root).
▪ Substitute cilantro with parsley.
▪ Substitute quartered tomatoes with 1 cup puree.
 
Keyword aji panca
Mole Chicken

Mexican Mole Chicken

Mole Chicken

Mexican Mole Chicken

Dark mole is a sauce made from several chile peppers, nuts, and chocolate. It is usually labor-intensive and time-consuming. This recipe is a delicious shortcut with popular Ancho chile and true cacao. Ancho chile is a very mild chile type. Unlike the common, roasted cocoa, cacao is pure chocolate and higher in minerals.
Cuisine Mexican
Servings 3

Ingredients
  

Shopping List

  • 1.25 lbs chicken thighs or breast cut into 2-inch pieces
  • 1 cup peas and diced carrots frozen
  • 2 cups chicken or vegetable broth
  • 1 green bell pepper chopped
  • 2 medium tomatoes chopped
  • 1/4 cup almond butter
  • 1 cup sesame seeds
  • 1 cup rice
  • 1 medium onion finely chopped
  • 2-4 cloves garlic finely chopped
  • 1 tbsp vinegar
  • butter
  • 1 tbsp sugar
  • salt & pepper

Culinary Spice Kit

  • Ancho chile, cacao, Mexican oregano, cinnamon

Instructions
 

Mole

  • Season chicken with salt & pepper to taste.
  • In a POT, melt 2 tbsp butter over medium-low heat and cook onions until they turn slightly brown.
  • Add garlic, tomatoes, and bell pepper.
  • Cook over medium heat for 1 minute.
  • Add chicken. Stir-fry for 2 minutes.
  • Add broth, vinegar, sugar, nut butter, and Mole spices. Mix well. Cover. Bring to a boil.
  • Cook 30 minutes over low heat. Take chicken out when cooked. Shred-it with 2 forks and return it to the sauce.

Vegetable-Rice

  • Cook rice according to package instructions.
  • In a SMALL POT, cook peas & carrots with 2 tbsp butter 5 minutes over low heat. Add salt to taste.
  • Mix them into the cooked rice.

Serve

  • Serve mole chicken with rice and sprinkle sesame seeds over the sauce.
  • Enjoy!

Notes

Notes/ Variations
▪ Substitute chicken with any ground meat or with 2 cans beans (pinto, kidney and/or black beans).
▪ Substitute green with red bell pepper.
▪ Substitute almond butter with hazelnut butter or cashew butter.
 
Keyword ancho, cacao
Vatapá

Brazilian Vatapá

Vatapá

Brazilian Vatapá

Get right into the center of the Brazilian carnival with this popular street food, Vatapá. Original from Africa, it is known as a specialty from the region of Bahia and spread throughout Brazil. This recipe with a modern twist comes directly from Brazil. Ground annatto seeds add a warm, earthy flavor and natural red color. Though shrimp is a typical ingredient, Vatapá is just as popular without it.
Cuisine Brazilian
Servings 3

Ingredients
  

Shopping List

  • 1 lb raw shrimp (see notes) cleaned
  • 1 cup coconut milk shake can well
  • 2 tomato/es diced
  • 2 cups rice
  • 1 cup broth fish recommended
  • 1 onion finely chopped
  • 1 clove garlic grated
  • 2 slices sandwich bread crust removed
  • salt oil (red palm oil, if available)

Optional

  • 1-2 tbsp peanuts ground
  • 1 tbsp fresh cilantro chopped
  • 1 lime for juice
  • 8 oz watercress

Culinary Spice Kit

  • Annatto, turmeric, ginger, cumin, white pepper, bay leaves

Instructions
 

Rice

  • Cook rice as per package instructions.

Soak

  • Cut bread in small pieces. In a BOWL, add bread and coconut milk.
  • Let soak for 15 minutes.

Cook

  • In a PAN, heat 1 tbsp oil over medium heat. Fry onions until translucent.
  • Add garlic and shrimp. Stir fry 2 minutes.
  • Take shrimp out and set aside.
  • Add broth, tomatoes, Vatapá spices, the coconut milk with the bread, salt to taste, and optionally peanuts.
  • Cook about 15 minutes over medium-low heat to get a thick creamy sauce.
  • Return shrimp to reheat.

Optional

  • Add cilantro and lime juice to taste.

Serve

  • Serve with rice and optionally watercress or a fresh salad of your choice.
  • Enjoy!

Notes

▪ Substitute shrimp with fish filet (e.g. cod or snapper). Take it out when it’s cooked.
▪ Substitute shrimp with chicken breast, cut in 1-inch strips. Don't take it out.
▪ Skip the shrimp.
▪ Add 1-2 jalapeno pepper and/ or 4 small sweet peppers to the onions, cut in thin slices.
 
Keyword annatto, turmeric