Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!

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    3 posts tagged potato tacos

    Smokey Beef and Potato Tacos

      We grew the potatoes in these tacos, the limes are from our neighbors tree. The second picture is my potato harvest from yesterday. Potatoes like sunny, cool weather. It’s easy to grow them, especially in a barrel or in grow bags, that way you can just dump the whole thing out when they’re ready to harvest. Plant them low in the container, and hill the dirt up and mulch with straw as they grow to get multiple layers of harvestable potatoes.

    These beef and potato tacos are delicious! Using potatoes helps stretch your food dollars. You can make these vegetarian by omitting the meat all together.

    In a skillet, olive oil, chopped onion, diced potatoes, salt and papper. Cook until caramelized and cooked through. Set aside.

    Brown 1/2 lb grass fed organic ground beef with 1 small chopped onion or shallot, add minced garlic, and a sprinkle of each of the following spices: coriander powder, smoked paprika, chili powder, garlic powder, onion powder, dried basil and season with celery salt and pepper. Deglaze the pan with a little beer, wine or water. 

    Chop lettuce, slice tomatoes, & grate cheddar cheese. Heat small corn tortillas on each side. Serve the meat and potatoes inside the taco shells and garnish with shredded lettuce, tomato, cheese, guacamole, sour cream, lime wedges and salsa. Yum!

    Breakfast Tacos

    I made these delicious vegetarian tacos for breakfast after having too much meat on vacation, and after going all the way to Texas and not enjoying any Mexican food while I was there. Short vacations are hard because you don’t have time to do all the things you want to do. I crave Mexican food, so hopefully I’ll get to go to Austin again soon and enjoy some authentic flavors. Until then, I’ll keep making my own and going out to my favorite southern CA Mexican places.

    These tacos are made with crisped potatoes, sweet garden tomatoes, savory spices and crunchy lettuce. Yum!

    In a skillet, Add 1 or 2 tblsp olive oil and 2 or 3 diced organic red potatoes, depending on how many you’re cooking these for. Add 1 diced sweet onion, season with celery salt and pepper. Saute the potatoes and onions until crisp and cooked through, about 15 to 20 minutes. Add 1 crushed garlic clove, a pinch of smoked paprika, 1/4 tsp Ancho chili powder, a sprinkle of coriander powder, and a dash of cumin. 

    Slice tomatoes and avocados, grate cheddar cheese, wash and slice lettuce, chop cilantro.

    Heat taco shells in a low  325 oven for 3 or 4 minutes.

    Serve your potato tacos with plain yogurt, olive garnish, lemon wedges and hot sauce. Yum!

    Hash Brown Soyrizo Breakfast Tacos with Fresh Salsa

    These are so good! They sort of remind me of Huevos Rancheros. I made these two days in a row 1) because I had leftover salsa, Soyrizo and tortillas, 2) because I wasn’t happy with the picture I took yesterday and 3) because they were so yummy that I couldn’t wait to have them again.

    Soyrizo is spicy and delicious and flavors the whole dish. You can use regular chorizo made with pork or beef if you like. This is a good breakfast for a busy day, you won’t be hungry again until dinnertime.  I like to have something like this when I have lots of farmer work to do. 

    This is about enough for 2-3 tacos. Increase amounts for more servings.

    In a skillet, melt 1 tblsp butter or olive oil, add 1/4 c slivered onions, about a cup of hash browns ( I used the kind from the freezer section of the store) and salt and pepper. Flip and cook until crispy on all sides. Push the potatoes and onions to one side of the skillet. Add 1/4 tube Soyrizo and cook until heated through. Fry or scramble an egg or two.

    Make salsa using chopped fresh tomato, juice of 1/2 lemon, 1 small crushed minced garlic clove, fresh chopped cilantro, salt and pepper.  

    Heat some corn tortillas on both sides, add the potatoes, soyrizo, eggs, and top with salsa. You can also garnish with grated cheese, avocado, olives and sour cream if you like. 

    Delicious!

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