Guacamole, Tacos, and Such

I feel like I've only posted Mexican recipes on this blog, but for a good reason -- David and I love Mexican food!

I love love the spices -- cumin, cilantro, chipotle, chili, garlic -- so good! Soft and warm tortillas are the perfect vehicle for lots of spicy meat and veggies. Also, I don't feel like I improvise in the kitchen very well, but I find it a little easier with Mexican food. Add some black beans to make tacos more filling, chipotle pepper to make it zippy, and cilantro and lime always add a fresh punch.

Here are a few recipes I like to use for our fiesta feasts!

• Last time tacos were requested by the husby, I didn't have a taco seasoning packet, so I was happy to find this recipe. It's great because you can add more or less of each spice. More cumin for me!

• My favorite guacamole recipe. (good job, Alton Brown)

• IGE has a great way to make the sides (rice, black beans, pico de gallo) for a very filling burrito -- just like Chipotle.

• Posted this recipe before but it's a huge household favorite -- pork carnitas!

• Haven't tried these yet, but every single Latin recipe on Gina's blog looks amazing. Especially the Lime, Shrimp, and Avocado Salad!

• Made this mango salsa this week...wow! Fruity + zippy = amazingness. We ate it with Trader Joe's Chili Lime Chicken burgers on hamburger buns, and it hit the spot.

Happy eats! And please share any of your favorite Mexican recipes!

Yummy Marinade

Very Very Teriyaki

This marinade is SOOOO good. 
Highly recommend!

Yummy Pork Chops

I got this from my Fiancé's Dad. It's pretty good and we change the meat up when we get tired of pork chops. My filet mignons are currently marinading in the fridge as we speak.

Prep Time: 24 hrs
Cook Time: 20 min.
Ready In: 24 hrs
Yields: 8 servings


INGREDIENTS:
4 - Cups soy sauce
2 - Cups salad oil
2 - Cups Brown Sugar
1 - Cup worchestershire sauce
1 - Cup white vinegar
1 - Bottle (4 fl oz) Liquid Smoke
3 - teaspoons garlic powder (1/2 small container)
6 - teaspoons celery seed (1 small container)
6 - teaspoons dry ground mustard (1 small container)
6 - teaspoons ground ginger (1 small container)
8 - Iowa Chops - 1+1/4" center cut Pork Chops


DIRECTIONS:
In mixing bowl combine first 10 ingredients and mix very well.
Marinade chops in mixture 24 hrs. in refrigerator, turning once. (top to bottom)
Grill chops to 165 degree F (just turning white / no pink) over medium to high heat of grill or over campfire coals at height to 10-12 above good bed of coals. Baste chops with mixture and turn frequently (some charing may occur as the brown sugar in the mixture burns). Reuse leftover marinade ONLY if kept refrigerated. NEVER serve used marinade as table sauce, health hazard if not fully cooked.
Serve with a baked potato, brown beans, bread, and a light salad and watch them fight for the leftovers.