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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

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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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Chilorio

Chilorio #MexicanRecipes #TacoRecipe #TacoTuesday #MexicanFood #MexicanRecipes

I cannot wait for Coco to finally be in theaters next week. I’ve been listening to the soundtrack all week in anticipation and its brought back so many memories. The more I watch the trailer and listen to the music, the more I think about mi abuelita Victoria who passed away two years ago. 

I wasn’t a big fan of rancheras or norteñas growing up but mi grandma loved them, it was all she would play in her old silver grabadora back when cassettes were still a thing. It even rubbed off on mi papá who also always had Pedro InfanteLos Cadetes de Linares, and Los Alegres de Terán on rotation. 

This morning I was listening to Las Jilguerillas, one of mi abuelita’s favorite groups, and it reminded me of the times when I’d be visiting her and I’d  wake up in a daze to “El Bato Gacho” or “El Novillo Despuntado” blasting in the living room at 6 in the morning as she’d start to sweep around the house and prep breakfast for my grandpa who’d be arriving shortly from the potrero with a jug filled with fresh warm milk from his ganado.

Her taste in music is something I will always remember her by.

Chilorio #MexicanRecipes #TacoRecipe #TacoTuesday #MexicanFood #MexicanRecipes

Chilorio #MexicanRecipes #TacoRecipe #TacoTuesday #MexicanFood #MexicanRecipes

Chilorio comes to us from the northern state of Sinaloa and it is essentially really juicy shredded pork in a citrus ancho sauce. The recipe I used for these tacos comes from Pati Jinich’s cookbook: Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking, which is a really good book to have in your arsenal. She has you covered with everything from basics like salsas and tortillas to  dishes like pozole, pambazos and tinga.

My mom would occasionally make chilorio for us, often serving it over a bed of white rice and I really enjoyed how versatile the meat is because we ended up having it on top of nachos, as tacos and over rice. It is a good dish to make ahead and have throughout the week and with Thanksgiving next week you’re definitely going to need something delicious to save you from having leftovers for the rest of the weekend.

I’ve got a few more fun things to share with you before Thanksgiving, so until then..nos vemos pronto!

Chilorio #MexicanRecipes #TacoRecipe #TacoTuesday #MexicanFood #MexicanRecipes

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Michelada Tri-Tip Tacos

Michelada Tri-Tip Tacos

This post is in partnership with I Love Micheladas, all opinions are my own.

Over the weekend, I played host to my mom and my siblings for a nice little BBQ. As soon as she got into the apartment, without missing a beat, she began cleaning the kitchen making sure the counters we’re extra squeaky clean and the dishes were neatly put away so I played some music for her while she tidied up. I played those old cumbias from Rigo Tovar and Fito Olivares. The same cumbias that I usually woke up every Saturday morning, like an alarm that always let me know it was time to get up and go help my dad outside. 

I invited her over because I was going to be making these Michelada Tri-tip Tacos and I know how much she loves the I love Michelada Mix. She’s been crazy about it ever since I gave her a bottle to try, and now it’s the only way she’ll have a beer with us.

She also got really excited when I told her I ‘d be including her salsa roja in the pictures for this post, it was super cute!

Michelada Tri-Tip Tacos When I Love Micheladas asked me to get creative with their Michelada Red mix, I instantly knew I needed to pair it with a tri-tip roast. Tri-tip loooves a good marinade, and with the new Mix  having a more prominent tomato flavor than the original, I knew it’d be a perfect fit. The new Michelada Red reminds me of the Ojos Rojos we had in Cancun, their version of the Michelada that includes tomato juice, salsa maggi, and worcestershire sauce. 

We’re adding some garlic, chili flakes, I love Micheladas Red, a beer to the roast and we’re going to let it rest overnight in it’s very own michelada so it yields a juicy and tender piece of meat perfect for tacos. I left my trip-tip in slices, but feel free to chop and serve which ever way you’d like. 

You’ll even have enough Michelada mix left over so you can enjoy an ice cold Michelada while you grill! 

Enjoy.

Michelada Tri-Tip Tacos

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