We eat tacos a lot but sometimes you just have an excess of tortillas that you just can’t eat before they dry up and are just not great for tacos (read: break into bits before your first bite, so your taco filling gets everywhere!). So… what to do with all those tortillas? Make them into chips, of course! And then take those chips and make a big ol’ pile of nachos. Here’s some options: vegan and non! Let’s make some chippies: Take whatever tortillas you have but keep in mind you need probably 6 tortillas to make enough chips for a robust helping of nachos. So govern yourself accordingly. Cutting tortillas for nachos Pre heat your oven to 350F. Line...
These are some of my favourites. Making a bunch of the tinga sauce at once and then freezing it in 1 or 2 cup measures means you can make these tacos in a flash. A couple of other notes for making these fast: buy ready made chicken at the grocery store and then just shred and add to the sauce. It’s also a great way to use leftover turkey from the holidays! Shred and freeze the turkey and like the sauce, just pull out and heat then presto, taco filling! This sauce is also perfect for diablo shrimp tacos, just replace the chicken with shrimps. Yield: 4 servings Ingredients: Tinga (makes appx 2 cups of sauce) 4 med-large tomatoes 2...
These tacos are popular and fast to prepare. Also, super filling and muy delicioso! You can also use soy/vegan chorizo to make this whole dish vegan. It’s all about the deep flavours and smokiness of the chorizo that makes this dish. Serves 3-4 Ingredients: 2-3 potatoes, diced 1 onion, diced 1 lb chorizo 1 small tomato, diced 1 tbsp oil Salt and pepper to taste 8-10 flour or corn tortillas Instructions: Put the diced potatoes into a microwave safe dish with a few tablespoons of water. Cover with plastic wrap and poke a couple of holes into it. Microwave the potatoes for about 3 to 4 minutes until they are slightly soft (basically you are par-boiling them). Remove from microwave...
Traditionally barbacoa is steamed or baked in an underground pit for many hours until it is soft, succulent, and delicious. That's not really practical for most people, runners or not! This recipe is actually pretty fast if you use a pressure cooker or Instant Pot and still comes out succulent and very tasty. It can also be done with plain old braising but will end up taking 3-4 hours that way. So this is the pressure cooker version. As well, I’ve used beef cheeks — in part because I had them in the freezer but also because they taste great. Cubed up beef chuck or even brisket would work here as well though and might be easier to find in...
The Run Little Monkey team loves running for sure but we are also great lovers of the beautiful taco and of coming up with new and fun types of tacos. So for the summer, we're going to offer up a new taco recipe for you every Tuesday. Our first is a vegan mushroom taco. It's super fast and so delicious. Hope you enjoy them and definitely let us know if you make any. Pix always welcome. Mushroom tacos Serves 3-4 Ingredients 500-600 grams of mushrooms. Preferably not button mushrooms as they lose a lot of their structure when cooked. 1 yellow onion 1 red/orange/yellow pepper 1-2 dried chipotle chiles or chipotle in adobo sauce 1 tsp dried Mexican oregano 1...
