Saturday, June 9, 2012

Tequila Lime Pork Tacos and Mexican Spaghetti Side Dish

I love making easy Mexican food at home! These are two of my 'go to' recipes for Mexican food! I make these a few times a month. It's the kind of recipes that you never get tired of and actually start to crave them, once you've tried them! I'm craving them just by typing about them!

This taco recipe is one that I got from a fellow foodie known as Pleclare. I'm a big fan of LOTS of her recipes, so you may have seen me post other recipes from her. I'm posting this recipe with some slight tweaks that I made.
Tequila Lime Pork Tacos

6 boneless center cut pork chops
8 flour tortillas-fajitas size

4 slices of jarred/pickled jalapeno rings-minced
2 limes-juiced and grate the peel
1/4 cup olive oil
3 Tbls. tequila
1 Tbls. grated lime peel
1 Tbls. fresh crushed garlic
1 Tbls. chili powder
1 tsp. dried oregano
2 tsp. kosher salt
1 1/2 tsp. ground cumin
1 tsp. pepper
1/2 tsp. allspice

shredded cheddar
sour cream

Place pork chops in resealable plastic bag.
Combine marinade ingredients into a medium size bowl.
Pour the contents of the bowl into the bag with the pork chops.
Coat pork chops well.
Place in fridge overnight or longer.
Then pour pork chops and marinade into a crockpot and cook on low for 4 hours.
Shred pork chops with a fork.
Serve inside warm flour tortillas with toppings of your choice.
I top mine with shredded cheddar, lettuce and sour cream.

This side dish is another easy recipe! I love the authentic Mexican flavors and the simple ingredients! I got this recipe from a foodie friend named Juliann Esquivel. And she got the recipe from her Grandma.


1/2 lb. thin spaghetti pieces
1/4 cup olive oil
1 medium yellow onion - diced small
2 large cloves garlic - crushed
1-15 oz. can diced tomatoes
1 can chicken broth
1/4 tsp. dried oregano
1/2 tsp. ground cumin
1 tsp. salt
1/4 tsp. pepper
1 large jalapeno whole with the stem, washed but not cut or seeded
 chopped cilantro - to garnish - optional

Heat oil in a large saute pan or skillet. Add the spaghetti pieces to the oil and with a fork begin to brown your spaghetti. Keep heat at a medium low, so spaghetti will not scorch. Keep stirring until your spaghetti is pretty much golden brown. Now add the diced onions and garlic.
Keep mixing and stirring until the onions begin to get limp.

Next step add the diced tomatoes with the can juices and continue to saute with the onion and spaghetti. Saute for about a minute more.

Now add the chicken broth, oregano, cumin, salt and pepper. Mix everything real well and put your whole jalapeno right in the middle of the simmering spaghetti. Do not cut open the jalapeno. Cover your pasta and let cook for about 15/20 minutes.

After twenty minutes have passed uncover and fluff with a fork. Taste to see if seasonings are right. If pasta is still not cooked and somewhat dry, add a little more chicken broth. Check pasta to see if it needs more salt. If it does then remove jalapeno adjust your seasonings and put jalapeno back in the middle.

Leave jalapeno in the middle for garnish. Looks pretty when served at the table. Jalapeno can be discarded or eaten. Jalapeno imparts good flavor but not heat when cooked this way. Sprinkle with cilantro, serve and enjoy.


  1. the taco recipe really sounds delicious! mmmmmm!

  2. I think yesireeee it's a the taste of it that pow ! And the spaghetti....that's just genius ! xxoo


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