I have been making these #tacos for going on almost 30 years now hard to believe! With just a couple of tweaks from the original recipe, my father-in-law got from a certain local fast food chain that is still around today. The secret is in how you cook them and what you do with them once they are finished frying.
The orginal recipe called for you to put a light layer of lard on each tortilla before frying and used a certain flavor packet. For me, I could’t stand the lardy flavor left in my mouth when lard was used so I switched to using a very small amount of canola oil. Due to my food sensitives I came up with what my family says is a better tasting meat mixture, by using spices I am safe to use in place of the “flavor packet”….. Like garlic powder & garlic salt, smokey paprika chipotle, cumin, black pepper and sea salt.
I’m guessing the average person could eat 5 tacos but not my guys…..When I make #tacos it’s a process because on average my guys eat 7-11 each! That doesn’t count for guests, I’ve been known to make over 200 tacos in a single session.
I catered a Cinco De Mayo party for several years in a row, it was a lot of fun and a lot of work….
The Sun City folk can throw down some serious food the menu was basically the same year after year. Tacos, Chile Verde, Posole, Spanish Rice, Cuban Black Beans, Salsa, Guacamole, and so much more.
I catered the Trap Team many times, but it was the taco feed that almost got us in trouble. You are not allowed to sell your food to others teams or individuals. After several people came over trying to buy a plate we got talked to because the Trap Club thought we might be profiting off my food. Once we assured them we absolutely were not selling tacos we were given the ok to continue. I’ve never had to turn so many people away from my food before…….
I had a great time watching Alan play with my kids during down time he was tossing the ball for them. Then there was the 8:38 stretch with tacos in hand!!!!
This was mine and Melissa’s first Recipe from Home segment we did together, she is so beautiful and the sweetest lady ever!
Here’s another great idea that is simple and easy to make. I saw this gem on Facebook and decided to give it a try, I mean who doesn’t Love bacon! Again to make it #TheRoxieWay I tweeked the original recipe to make it my own. First you weave your bacon. Cook until done flipping half way through the cooking process. Once your bacon is fully cooked lay down a piece of plastic wrap put your bacon on that, lay down the lettuce, spread your mayo or guacamole on the lettuce then add tomato and onion and begin rolling into a tight roll, remove plastic wrap and cut into bite size pieces enjoy! You can add anything you want use your imagination and start making #BLTSUSHI
I love a cup of hot chocolate when it’s cold and rainy outside. Unfortunately most of what is on the supermarket shelves I can’t have due to the chemicals in them, but after watching an episode of Terry Crews Saves Christmas, I was happy to see I could make my own! Here is two different ways to make them: Either dip a spoon into your melted chocolates and top with a variety of nonpareils or use a plastic shot cup fill with melted chocolates then top with marshmallows or nonpareils. Let the chocolate set up, add to a cup of steamy milk and stir!
Who knew soup could be so good? If you like the canned version this will blow your mind it’s so good!!!! Made using fresh ingredients, dry beans, carrots, smoked bacon, and a almost secret blend of spices, cooked to perfection!
Recipe: Bean with Bacon Soup #TheRoxieWay
1lb. dry white beans rinsed and soaked overnight or fast soak method (DO NOT DRAIN WATER) if you need to add liquid I suggest chicken stock
1lb. thick sliced bacon (NOT: Maple but applewood, cherrywood, or hickory) chopped, fried and drained ( VERY IMPORTANT for final flavor… render the fat and set aside for use later. You should get about 1/2 cup give or take of rendered fat use it all)
1/2 Bag frozen but defrosted carrots chopped finely
1/4-1/2 small can tomato paste (Contadina or Muir Glen I find to have the best flavor)
SPICES: Ancho pepper, garlic powder, onion powder, 1 bay leaf, white pepper and salt (with the spices start off with small amounts like a teaspoon each increasing only the flavors you want to bring forth…example don’t over salt, the bacon will add salt, and you don’t want it over-salted, but the onion powder will add a back round flavor that is important to the final dish)
Cook beans on medium high when almost done add the rendered bacon fat and spices let cook until beans are fully cooked.
Add tomato paste in small amounts starting with a 1/4 can if you need to adjust add a little more. It gives the nice orange-red color of the soup.
Next the beans are fully cooked, and flavors taste right… add your carrots let them simmer until heated through.
Finally add your cooked bacon let simmer for about 20 minutes and flavors will deepen.
For reheating I suggest adding a little chicken stock or water to thin down a little.
I look forward to fall mostly for the fabulous soups, stews, and baking that takes place @TheRoxieWay’s house. Here is my Chowder I’ve been making for over 15 years improving upon until finally it couldn’t possibly get any better. Using fresh ingredients and a lot of love this is the best #ClamChowder in the West Coast made TheRoxieWay. So good it will turn a doubter into a believer………