The Making of Mexican Tacos

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Last Friday, my colleagues and I went to a Mexican joint for lunch, where I had a burrito with extra spicy salsa. One of the signature of Mexican food is their spiciness, and God knows how I love spicy food! So I came across the idea of making my very own Mexican meal for dinner last weekend, much to the amusement of Saucer. As a beginner, I didn’t want to go through the trouble of making my own spices from scratch, so I decided to opt for the quick DIY way, using one of the established Mexican recipes from Old El Peso. Instead of Burrito, I decided to make crispy tacos!

Old El Peso

Mexican Tacos

The first thing I did was to head to the local supermarkets and hunt for the Mexican food aisle. Once I was there, the bright yellow Old El Peso packages were hard to miss. So I started browsing through them to look for the crispy taco shells and a spicy mix! I chose the most spicy level that I could find from the aisle, which was the Chili Spice Mix.

P1100471

Old El Peso Taco Shells and Chili Spice Mix

Old El Peso

Recipe at the back of the Taco Shells box

And as a bonus, there was even a recipe at the back of the Taco Shells box! That saved me the trouble of hunting for the right recipe to use the spice mix. Using the recipe as a guide, I modified a few steps and ingredients since I didn’t have some of them at home. For example, I substituted the beef with chicken, and omitted the cucumber. Here is the adapted version of my recipe:

Ingredients:

  • 2 tsp Olive Oil
  • 1/2 brown onion chopped
  • 400g chicken thigh fillet chopped
  • 2 small carrots grated
  • 2 tomatoes chopped
  • 1 bunch of coriander chopped
  • 1/4 iceberg lettuce sliced
  • Grated Parmesan cheese
  • Old El Peso Chili Spice Mix
  • 8 Old El Peso Taco Shells

Steps:

1. Heat oil in frying pan and brown the onions until they are soft.

2. Add in grated carrot and chicken cubes. Cook for about 5 minutes.

3. Add in Spicy Chili Mix and 3/4 cup of water. Simmer until sauce thickens (it took me about 5 minutes).

4. In the meantime, chop tomatoes and coriander and mix them in a bowl to create fresh salsa.

5. Preheat oven to 180C and spread out the taco shells on a baking tray. Bake them for about 5 minutes.

6. Finally, remove taco shells from the oven and chicken from the stove.

7. Start dressing your own taco shells with spicy chicken, fresh salsa, lettuce and some grated cheese on top.

Old El Peso

Adding in chicken and grated carrot to the soft onions

Old El Peso

Salsa and lettuce ready to be served

Old El Peso

Spicy chili chicken Mexican style

Old El Peso

Fresh salsa

Old El Peso

The complete Mexican Tacos meal

I loved how spicy the chili mix was! It had a nice kick that was not overpowering yet fragrant and flavorful. The best part was, the spicy chili chicken was so versatile that we could eat it with not just tacos, but with a piece of wrap or even a slice of toasted baguette. It’s all in the flavor. It’s such a simple meal that I prepared in less than 20 minutes, and the plus point is I was given the thumbs-up by Saucer too! And that, my friends, is part of getting your way to a man’s heart. :)

Old El Peso

Mexican Chili Chicken Taco

Mexican Chili Chicken Tacos
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 2 tsp Olive Oil
  • ½ brown onion chopped
  • 400g chicken thigh fillet chopped
  • 2 small carrots grated
  • 2 tomatos chopped
  • 1 bunch of coriander chopped
  • ¼ iceberg lettuce sliced
  • Grated Parmesan cheese
  • Old El Peso Chili Spice Mix
  • 8 Old El Peso Taco Shells
Instructions
  1. Heat oil in frying pan and brown the onions until they are soft.
  2. Add in grated carrot and chicken cubes. Cook for about 5 minutes.
  3. Add in Spicy Chili Mix and ¾ cup of water. Simmer until sauce thickens (it took me about 5 minutes).
  4. In the meantime, chop tomatoes and coriander and mix them in a bowl to create fresh salsa.
  5. Preheat oven to 180C and spread out the taco shells on a baking tray. Bake them for about 5 minutes.
  6. Finally, remove taco shells from the oven and chicken from the stove.
  7. Start dressing your own taco shells with spicy chicken, fresh salsa, lettuce and some grated cheese on top.

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10 Comments
  • July 15th, 2013 12:17 PM
    [SK]

    woo, that one looks nice!! but just 6 tacos, i am sure you finished that within 10 minutes and still not satisfied?? ah, you are right, that chili chicken sure is good for anything – bread, rice or even noodles~~ :)

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  • July 15th, 2013 12:41 PM
    suituapui

    That looks good. Don;t think we can get those shells here though. Must remember to grab some should I happen to hop over th KL again…

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  • July 15th, 2013 12:41 PM
    claire

    I love salsa! Your yummy-licious Mexican food above reminded me of my trip … Ate quite a lot of that while I was holidaying in my sister’s place in CA. Love their marinated chicken too at the food outlet called Taco Bell too…

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  • July 15th, 2013 2:15 PM
    ciki

    wow! it looks sooo gooood… im hungry. only had a sanwic for bfast! :P

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  • July 15th, 2013 7:03 PM
    Sean Eat Drink KL

    this seems super-scrumptious, with all the flavorsome-looking meat and the vivid, fresh colors! makes me wish you were back here in KL, so that you could make this for us!!! heheh :D

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  • July 17th, 2013 2:04 AM
    Kelly

    Good ol’ Old El Paso! Very satisfying meal that looks like. :D I love tacos though lately I’m getting into the soft flour tortillas and homemade ones are lovely!

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  • July 17th, 2013 10:49 AM
    MrLonely

    haha, thanks for the guide!

    [Reply to comment]

      

  • July 17th, 2013 7:16 PM
    blah blah

    :0p

    [Reply to comment]

    blah blah Reply:

    ha ha is that pinkie especially for ME! :0p

    [Reply to comment]

      

  • August 1st, 2013 1:53 AM
    TZ

    Taco is one of my favorite Mexican Food. But hardly can get a very nice Taco in Malaysia.

    [Reply to comment]

      

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