Tacos Tuxpeños

Tacos Tuxpeños

I’ve been wanting to revisit some of my older posts for a while now and I figured a good place to start would be with the very first recipes that I launched the blog with. The recipe I’m sharing today has minor tweaks (and Instant Pot directions) but the photography is definitely the most improved!

I’m leaving the original narrative below, and if you want to make some of my recipes but don’t know which one to start with, definitely start with this one, its one of my all time favorites.

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A few weeks ago, I got to vacation in Colima MX for a few days where I spent time with family, and let’s be real, ate everything I could get my hands on.

Colima is a very small state along the Pacific bordered by the state of Jalisco and Michoacán. I love how authentic it still is, it’s a hidden gem that’s been left untouched by tourists and it is one of the things I appreciate the most. If you didn’t know, Colima is one of the worlds biggest producer of limes! There’s no shortage of tropical fruits either, you’ll find anything from mangos, tamarind, guamuchiles, durian, plums, pasiflora and coconuts growing everywhere, coffee is even grown at the foot of the Volcán de Colima. If you’re ever curious about visiting, I suggest staying in the port city of Manzanillo!

Chicano Eats Chicano Eats

Chicano Eats

Tacos TuxpeñosWhen I was younger, I used to visit every February for the Fiestas Charrotaurinas, and then again during summer break. I even lived there during a few of my toddler years.

While we were visiting the Pueblo Mágico of Comala where my maternal grandparents live, we stopped by Los Portales de Comala. This is a really cool restaurant because you order drinks and you’re automatically served botanas (tapas) as long as you keep having drinks! One of the standout dishes we were served were the tacos Tuxpeños.

Tacos Tuxpeños originated in Tuxpan, Jalisco and my mom used to make these for us growing up. They consist of a pulled pork that has been cooked in a guajillo-ancho sauce and then served on a  tortilla that is dipped in a little bit of the smoky chile sauce and then is lightly fried and steamed. I personally like to leave my tortillas lightly fried though.

These are typically filled with either refried beans, potatoes, or pork, and make for a really good appetizer, so I highly suggest using the baby street taco tortillas if you’re able to find them.

If you get the chance to make these, I hope you enjoy them as much as I do. And if you don’t have an Instant Pot in your life, I highly recommend one! I use it every time I make pulled pork, and it is done in about 45 minutes.

If you get the chance to make these, I hope you enjoy them as much as I do– Nos vemos!

Tacos Tuxpeños

Tacos Tuxpeños
Serves 5-6

5 dried guajillo, peppers seeds and stems removed
2 dried pasilla-ancho peppers, seeds and stems removed
2 cups of low sodium chicken stock
1/4  large white onion, peeled
4 garlic cloves, peeled
1 sprig fresh thyme
pinch of cloves
1/4 teaspoon cumin
2 teaspoons of salt
2 dried bay leaves
3 lbs pork butt or pork shoulder

Garnish
Onion, diced
Cilantro, chopped
Thinly Sliced Radishes
Red or Green Salsa
Limes
Guacamole
Any size Corn Tortilla (Baby Street Taco Size work best)

Dutch Oven, Slow Cooker & Instant Pot

In a large pot, fully submerge your guajillo peppers and pasilla-ancho peppers in water and bring to a simmer. Simmer for 10-15 minutes so the peppers can rehydrate and soften then use a slotted spoon to scoop out the peppers and transfer to a blender.

Measure out the cooking liquid, you’ll need to add 2 cups to the blender, but if it’s not add a little more water to make it 2 cups. Add the chicken stock, onion, garlic cloves, thyme, pinch of cloves, cumin, and salt to the blender and blend on high speed for about 45 seconds to make sure it’s fairly smooth (make sure your lid doesn’t fully cover the top so there’s no explosions) then run the sauce through a fine mesh strainer right into a crockpot (I use this one), 6qt dutch oven, or Instant Pot. Use a spoon to help the liquid go through that might be having some trouble. Stir in the bay leaves.

Cut your pork into 3-inch chunks and add it to the mix. If it’s not fully submerged go ahead and add up to a cup more liquid to help out.

If you’re using a slow cooker, cook on low for 6-8 hours,  2-2 1/2 hours on medium for a 6 qt dutch oven, and 45 minutes on high pressure for an instant pot.

Once the pork is fully cooked, taste your sauce for salt and adjust as needed. Using a slotted spoon, remove the pork from the sauce and shred it, then add it back to the sauce.

To assemble the tacos: Heat a couple tablespoons of vegetable oil in a medium sized skillet. Using a pair of tongs, grab two tortillas and dip them in the adobo sauce then fry them up until lightly crisped up, leaving them stacked, about 1 minute on either side.

To serve, add a spoonful of the pork in the sauce on top of the crispy tortilla and top with your favorite garnishes.

Vegan Jackfruit and Poblano Flautas with a Vegan Cashew Crema Mexicana

Vegan Jackfruit and Poblano Flautas with a Vegan Cashew Crema Mexicana

I have some exciting news, I’ll be one of the Keynote Speakers at the 30th Annual Student Conference on Latinx Affairs at Texas A&M University this April!

If you live in the area, and are interested in attending, click here.

I’ll be visiting Dallas, Austin, and San Antonio while I’m there. If you have any favorite food spots, please feel free to share your recommendations with me!

Vegan Jackfruit and Poblano Flautas with a Vegan Cashew Crema Mexicana

I was procrastinating over the weekend, trying to live my best life binging on the new season of “One Day at a Time”, until I convinced myself I needed to get up and be productive. I remembered I had a couple of cans of jackfruit from Trader Joe’s sitting in my pantry from a post that never came to fruition, so I started to think about what I could MacGyver with them and with what I had around, and flautas started to sound really good.

Some people use flour tortillas for their flautas, but I personally like to use corn because I prefer its crunch. When it comes to the filling, you can pretty much get away with stuffing them with just about anything. I didn’t have any portobellos hanging in the fridge, but those would also be a good substitute for jackfruit and would give the filling even more fajita vibes.

I was a bit skeptical about how the vegan crema would taste, but it actually turned out pretty delicious, there’s a whole lot of flavor in there and it tastes even better after it has chilled in the fridge for one or two hours.

If you need something to binge this weekend, One Day at a Time is worth the watch, and the new Queer Eye on Netflix is also pretty great. It’s nice to see the guys take the time to unpack stigmas like what it means to be femme and queer, or even talk about what it is like to be Black in Trump’s America, and of course if you need something to eat while you’re binging away, give these flautas a try.

Have a great Valentine’s Day!

Vegan Jackfruit and Poblano Flautas with a Vegan Cashew Crema Mexicana

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Vegan Pozole

Vegan Mushroom Pozole

Last weekend, I promised myself I was going to develop a vegan recipe, and out of the many I had in mind I figured pozole would be a good one to pull out since it’s prime soup season and also because I was home sick with a chest cold, and was in need of something warm and homey.

I’ve always enjoyed drinking the broth by itself when it comes to soups, so I wanted to make sure the broth for this pozole was good, especially since there’s no meat in this recipe. The base for pozole blanco typically consist of just white onion and garlic, but I’m taking a slightly different approach to this. Instead of a white onion, we’re using a yellow onion and we’re sautéing both the garlic and the yellow onion with Mexican oregano for a much more deeper flavor.

Vegan Mushroom Pozole

If you’re vegan, I hope you enjoy this recipe, and if you’re not vegan, you can still enjoy this recipe! Just add some chicken if you’re absolutely missing the extra protein.

If you’d like to see more vegan friendly and meatless recipes, let me know!

Find some of my other vegan favorites here: Churros, Tacos de Papa,  Tacos Al Pastor.

Nos vemos pronto. 

Vegan Mushroom Pozole

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Guajillo Biscuits & Gravy

Guajillo Biscuits & Gravy

This post is in partnership with Farmer John, all thoughts and opinions are my own.

It’s good to finally be back home after a long vacation. It felt so good getting to hang out with family and just enjoy the rain and the cold, foggy weather. The ride up there and back down was a bit of an adventure/nightmare though. Our dog Mose gets very anxious when he’s in the car, so we got him a thunder jacket and loaded him up with lavender oil, and nothing worked! Poor thing kept running back and fourth in the back seat trying to catch cars, panting heavily for the whole 13 hour drive.  

If your dog also gets anxious in the car, let me know what your remedies are!

Guajillo Biscuits & Gravy

Guajillo Biscuits & Gravy

If you’ve been following me for a while now, you probably know I’m obsessed with breakfast foods, and today I’m partnering with Farmer John, to show you how to add some flare to old classics for a naturally lit breakfast/brunch with their All-Natural Bacon and Breakfast Sausage!

When Billy and I were in College, we used to have a biscuits and gravy date every Thursday during our last year there. I tortured myself with a  7 am class every semester with a huge break in between classes, so I would drive home and pick Billy up and then head to Denny’s for biscuits and gravy. We went so often that the servers pretty much knew us by name and already had our orders memorized, a breakfast skillet with a side of biscuits and gravy.

#SorryNotSorry

Guajillo Biscuits & Gravy

Guajillo Biscuits & Gravy

I was trying to figure out how to give biscuits and gravy a makeover, and started to wonder how chiles would hold up in a country gravy. I thought about which chiles would work best and settled on guajillos, which are pretty great to work with because they pack a punch with flavor and are mild on the spice level. Not only does the addition of the guajillos give the gravy a beautiful rust color, it also gives the gravy some slight heat, reminiscent of chorizo.

The breakfast skillet is pretty easy to pull together, and you can virtually dress it up with just about anything you might have sitting in your fridge. My favorite way to dress mine up is to add crispy bacon, pasilla peppers, cotija, green onions and corn when it’s in season (because it makes for easy breakfast tacos 🌝) .

Save some time this weekend to practice self-care and whip up a good home-cooked breakfast, and if you happen to make either recipe, let me know how they turned out! Nos Vemos!

Special thanks to Farmer John for sponsoring this post.

Guajillo Biscuits & Gravy

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