April Subscribers Only Page
April Gathering Guide for Savor Time & Tradition Subscribers
My Inspiration for This Month's Box
April and May are full of good reasons to gather our favorite people around the table, including Cinco de Mayo. While Cinco de Mayo is about so much more than food, I thought the upcoming holiday would be a great time to also celebrate the Mexican cuisine that has become a traditional family dinner theme across the US.... the humble taco!
Your April box contains varied, but classic Mexican flavors to enhance your Taco Tuesdays. I hope the products and these quick and easy taco recipes will inspire you to invite your friends or family over for your very own Fiesta Del Tacos!
Hatch Chili Seasoned Ranch
Stir 1-2 T of El Dinero Hatch Chili Verde Seasoning and Rub into 1 Cup of your favorite Ranch dressing. Can be used as a dip for tortilla chips or the perfect finishing touch to your tacos.
Mango Lime SlawIngredients
- 1 16 oz bag shredded slaw mix
- 1/4 Cup Mango Tequila Jalapeño Grilling & Dipping Sauce
- 1/4 Cup Mayonnaise
- Zest and juice of one small lime
Combine all ingredients into a bowl. Mix, chill and serve as a light and fresh side dish or a crunchy and tangy base for your taco fillings.
Spiced Black BeansIngredients:
- 1 Can Black Beans, drained and rinsed
- 1 T El Dinero Hatch Chili Verde Taco Seasoning
- 1 tsp onion powder (or 1/2 cup chopped onion)
- 1 tsp garlic powder
- Salt and black pepper to taste
- 1/2 to 1 Cup water
Placed drained and rinsed beans in a sauce pan. Add in spices and about a 1/2 cup water. Heat over medium heat until beans are hot. The beans will break down a bit as you cook and stir them. Add more water if they begin to look too dry. (You can substitute the black beans with canned pinto or similar bean of your choosing)
This dish makes for a flavorful side dish or a great base for your taco fillings.
Easy Slow-Cooker Hatch Chili Chicken Tacos
- 3-4 pounds boneless, skinless chicken
- 4 T El Dinero Hatch Chili Verde Taco Seasoning and Rub
- 1/2 tsp Salt
- 1/2 tsp pepper
- 1 C chicken broth
- Juice of 1 Lime
- 1 C chopped onion (or 1T onion powder)
- Place chicken in the slow cooker and scatter the seasonings on top.
- Add the chicken broth, lime juice and chopped onion.
- Cover and cook on low for about 5 hours until chicken is cooked through.
- Shred the chicken using 2 forks and place back in the slow cooker with the juices.
- Cook for another 30 minutes so the meat soaks up the broth. You can keep this set to ‘warm’ in your slow cooker for a couple of hours. Just stir the meat into the broth now and then.
Serve on warmed flour tortillas
- Fresh Cilantro
- Shredded Cheddar or Mexican Flavored Cheese
- Hatch Chili Seasoned Ranch
Baja Shrimp (or Fish) Tacos
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (more or less to taste)
- 1 teaspoon sea salt
- 2 pounds shrimp (peeled, deveined, tails removed)
- 1/3 Cup Mango Tequila Jalapeño Sauce
- 8 small flour or corn tortillas
- 2–3 cups Mango Lime Slaw
- Smashed avocados
- Cotija or Shredded Mexican Cheese
- Fresh cut lime wedges
- Spicy Margarita Salt
Shrimp*: If frozen, thaw shrimp. Pat the shrimp dry with paper towels. Toss in shrimp in a small bowl with the dry spices until well coated. Heat a small amount vegetable or canola oil in a large skillet over medium high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are pink and cooked through. Pour Mango Tequila Sauce into a medium bowl, toss cooked shrimp in sauce to coat.
*You can make this dish with fish instead of shrimp! Tilapia, cod or any flakey white fish will do. Cut skinless fillets into a few smaller pieces, season and cook as instructed above until fish is cooked through. You may need to be a bit more gentle in coating with the sauce so the fish doesn’t fall apart.
Assemble Tacos: Start with adding a spoon full of the smashed avocado on each warmed or toasted tortilla, add slaw, then shrimp. Top with a small amount of cheese. For extra flavor, finish with a sprinkle of the Spicy Margarita Salt and a spray of lime.
Huevos Rancheros Tacos
Whether you are feeding one or a crowd, this recipe is easy, delicious, and worthy of a knife and fork! If you are serving several, simply assemble the tacos except for the egg. Cook several eggs at once in a large skillet, on a griddle or even on a sheet pan in the oven.Instructions
- Warm or toast tortillas (Corn or flour)
- Spread a layer of smashed avocado or guacamole
- Add a spoon full of Spiced Black Beans (recipe above)
- Next add a dollop of your favorite jarred salsa (or make your own if you are feeling energetic)
- Top with a fried egg cooked to your desired doneness (I like over medium)
- Finish with a sprinkling of sea salt (like Fleur de Sel), pepper, and a drizzle of Hatch Chili Seasoned Ranch Dressing (recipe above).