Tag Archives: tomato

My simple taco recipe for Christmas Eve

My taco recipe comes from last year’s Noche Buena menu.

Usually, during Christmas Eve, we prepare food that we can serve the next day. It’s for random people who visit our house for the usual “pamamasko.” But, last year, I was too busy with my new work. So, my mom and sister decided to “outsource” our Noche Buena feast for that year.

Despite that, my sister still insisted that I should at least prepare two dishes. It’s like her request for me to cook her favorite food. I obliged, since it’s always been my tradition for us to cook our family dinner anyway. She wanted ttaco recipe Philippinesacos and fried chicken. My mom knew my ingredients for fried chicken so all she had to do was to put everything in the turbo broiler.

My taco recipe is also simple. If you’ve been reading my posts, you’re now aware that my sister is a picky eater. Anything fancy would come under tight scrutiny. The more simple the dish is, the more she’ll appreciate it.

It’s ok to combine ground pork and beef if you so desire. That’s what I do on ordinary days, as it’s cheap and tastes almost the same. But, on special occasions, I’d say you can splurge a little and use 100% ground beef.

So here’s the recipe for my Simple Taco. I’m going to use 1 kilo of beef here, but if it’s too much for your family, just make the necessary adjustments.

Ingredients

Taco shells (soft or hard)
1 kilo ground beef
2 tablespoons grated parmesan cheese (substitute: EDEN cheese)
1 medium size onion, diced
5 cloves of garlic, minced
Salt and pepper to taste
Shredded lettuce
Diced tomatoes
Grated EDEN cheese or any cheese that you fancy (for Christmas, since we had an abundance of queso de bola, I combined EDEN cheese and queso de bola for the topping)

Procedure

In a bowl, mix the ground beef, salt and pepper and the 2 T of grated parmesan cheese. Remember, since we’re putting in cheese, you might try to put just a little amount of salt at a time. You can always adjust it as you taste. Then sauté onions and garlic until they turn translucent. Add in the beef, cook for about 15 minutes or until the beef is tender. You can add a few teaspoons of your taco sauce if you want, but I prefer to keep it simple.

The rest of the ingredients will be assembled by the diners. This is why eating tacos is fun! It’s like building your own castle. But don’t overdo it, especially if you’re using the hard taco shells. Your taco skyscraper will just spill all over you. Oh, and a word of advice: use a plate or have a tissue in hand when eating a taco 😉 Hope you enjoy my Simple Taco recipe at your Noche Buena!

This post was written by Rita Salonga.

Puchero a la Perlita, my mom’s puchero recipe

The name is my mom’s because she thought me her own version of puchero, and I’m quite satisfied with it that I didn’t bother looking for other versions.

I like puchero because it has everything in it. It has protein, vegetables, and fruits. It’s filling but at the same time, you won’t feel guilty because it’s a fairly healthy dish.

My mom doesn’t put artificial coloring because my sister doesn’t like the taste of food color and or achuete. So we really just rely on tomatoes. We actually use both the fresh tomatoes and a couple of spoonfuls of tomato sauce.

I have to warn you, I don’t put water in my puchero. The sauce will come from your tomatoes, vegetables and your protein. I use either pork or chicken. Sometimes I combine both, just because I’m really not fond of pork in my puchero but my dad and sister love it so much.

Ingredients:

1 Kilo Pork (you can use either ribs or liempo. Just make sure there’s some fat to it)
**same amount for chicken, and when it comes to parts, any part of the chicken will do.
1 regular size cabbage (cut into 8 parts)
3 bundles of Bok Choy or Pechay (make sure to clean them properly)
1 bundle of Beans
3 pieces medium size tomatoes (cut into 4 parts)
1 medium size potato (cut into cubes)
3 regular size Saba Banana (cut into 1/3 inch)
A few table spoons of Tomato sauce
Garlic, oil, salt and pepper

Note: This might look daunting because of the number of ingredients involved, but it’s really worth the taste.

Procedure:

Fry your potatoes and bananas first, just enough until they soften up. Set aside. Then, sauté your protein in garlic, tomatoes, and oil. While doing that, splash a little fish sauce. Keep your heat on medium and let it simmer for a few minutes. If you’re combining chicken and pork, cut your pork a little bit smaller than that of your chicken because chicken cooks faster than pork. You don’t want to end up with pulled chicken and pork instead of puchero. This process usually takes 15-20 minutes. Then, add your vegetables. Add first the vegetables that take a while to cook, then your cooked potatoes and bananas. Try adding one tablespoon of tomato sauce at a time until you’re able to achieve the color you want. Simmer again for a few minutes, or until the vegetables are cooked. As for seasoning, try not to overdo it, especially on pepper. Since you already added fish sauce in the beginning, taste your dish first before adding more.

This post was written by Rita Salonga.