If you’re looking to shake up your taco routine, these Juicy Pork Tenderloin Tacos are just the thing! Tender, perfectly cooked pork gets a flavor-packed upgrade with simple seasonings, making each bite deliciously satisfying.

Whether you’re planning a laid-back taco Tuesday or need a no-fuss meal that feels special, this recipe is a go-to favorite you’ll want to make again and again. Grab the tortillas, because these tacos are about to steal the show!

I cook a lot of food and just love cooking on the Blackstone, it saves me a ton of time since I can cook so much at once, and it saves me doing so many dishes too!

Tired of the same old Taco Tuesday? These juicy pork tenderloin tacos are about to become your new obsession. Bursting with flavor, easy to prep, and totally crowd-pleasing, this recipe is a winner whether it’s a weeknight dinner or weekend gathering.

Don’t wait… these pork tacos are too good to save for just one night of the week. You can also swap out the pork for chicken, pork loin, or even shrimp using the same marinade. It’s a flexible, flavor-packed meal you’ll come back to again and again.

Pork tenderloin is really lean and tender, and I often get it at Costco, about 5 lbs for $15, or you can use chicken or pork loin. I slice it into strips or dice it. Alternatively, you can cut it into pieces, then dice it smaller if you like, when it’s done cooking.

The smaller the pieces of meat are, make it easier to eat inside tortillas, and since it’s so tender… you’ll want to eat more!

And you can certainly cook the pork in a skillet, get it nice and hot so as it cooks, you’ll get some great flavor added to it.

The marinade is full of flavor, citrusy, and delicious. If using fish or shrimp, marinate for an hour. Meat can be marinated longer, up to 24 hours.

I love pork tacos, and carnitas are one of my favorite varieties of tacos. It’s more time-consuming to cook pork shoulder roast so it’s really tender. I do have a great recipe for Instant Pot Shredded Pork. I make them about every other month. I make tacos every week. I can’t resist them. Give me all the tacos!

Aren’t these blue corn tortillas great… I got them at Aldi

And I’m pretty obsessed with:

• Chips and Salsa
• Guacamole
• Cilantro Lime Sauce

Fully committed to the taco lifestyle!
I love carne asada tacos, and I pretty much rate a Mexican restaurant by their chips and salsa. I love grabbing quick tacos, but don’t really have a favorite taco shop nearby, so I end up making them more at home than I eat them out.

This means it’s pretty much Taco Tuesday just about every day of the week here! Be sure to see how I make Taco Bowls!

And my motto is if you’re going to make them, make extra… check out my post on making Mexican food for 15+ servings.

Ingredients:

• pork tenderloin (or other protein)
• limes
• oil
• garlic
• chili powder
• cumin
• paprika
• oregano
• coarse kosher salt
• onion powder
• Cholula hot sauce

Topping Ideas to Customize Your Tacos

topping idea: pickled onions, cabbage slaw (lime juice, cilantro, green onion, jalapeno, and salt), avocado, or a fun fruity salsa. Another great option is this pineapple guacamole, add some raw onions, and cilantro.

Find more taco recipes here

• Taco Bowls
• Shrimp Tacos
• Chili Lime Chick Pea Tacos
• Mexican Food for 15+
• Taco Cones
• Tortilla Empanadas

What to Serve with Pork Tacos

• Mexican Rice
• Corn and Black Bean Salsa
• Roasted Corn
• Avocado Salad
• Mexican Pasta Salad
• Jalapeno Mac and Cheese

Great for Meal Prep: Cook once, eat all week—these tacos reheat beautifully.

These pork tenderloin tacos are the kind of recipe that turns any weeknight into something special. Quick, full of flavor, and totally customizable, they’ll quickly become a favorite.

Don’t forget the lime wedges—because tacos are always better with a zesty finish!

Print

Pork Tenderloin Tacos

A citrus marinade full of flavor, perfect for pork tenderloin, chicken, or shrimp

Course Main Dish

Cuisine American, Mexican

Keyword Mexican, pork, Taco

Prep Time 10 minutes minutes

marinate 2-24 hours 15 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 4 lbs pork tenderloin chicken, or shrimp
• 4 limes juiced, 2/3 cup juice
• 1/4 cup oil I use avocado oil
• 6 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon oregano
• 1 tablespoon Cholula hot sauce
• 2 teaspoons coarse kosher salt
• 1 teaspoon onion powder

Instructions

• Slice the pork into thin strips or dice it into small pieces.
• Place the remaining ingredients in a gallon bag or container to marinate for 2-12 hours.
• I'veI cooked the pork on a flat cast iron griddle or cast iron skillet.
• Cook pork, turning after each side lightly browns, and the internal temperature is 145°.
• Heat tortillas so they are warm, slightly browned.
• Top with lime slaw and pickled red onions, serve with a side of Mexican rice and beans.

The post Pork Tenderloin Tacos Everyone Will Love first appeared on Created by Diane.

I love Mexican food! And each year, while I often make taco bowls for Taco Tuesdays on a weekly basis, when Cinco de Mayo rolls around, I find myself dreaming of all my favorite items. And oh, the list is long!

I’m sharing with you my top 12 Mexican Recipes!

Just like when I go out, I’d start with a margarita.

We’re starting with drinks and appetizer:

My favorite is a Blueberry Margarita! If you think it looks pretty now, just wait until you see it stirred.

Next, I’d like a warm bowl of chips and the easiest salsa ever!

Now’s a great time to call a friend or two to help you eat all this food. And now onto a great protein-packed Cottage Cheese Taco Dip.

Then moving onto a few lighter options:

A great item to make for lunch or to serve alongside some grilled chicken, beef, or burgers. This Taco Pasta Salad is not only full of color, it’s full of great flavors too!

Now, how about some delicious shrimp tacos!

This is an easy twist on a ground beef taco… all sealed up and browned nicely, make plenty, you’ll want leftovers! These tortilla empanadas are so fun.

And be sure to check out my post on how I make Mexican food for 15+ easily!

And now we’re getting into the heart of it all:

Now onto the sides… This is the perfect Mexican Rice.

Be sure to check out my post on my Mexican Recipes to serve 15+.

And don’t forget the beans!

Mexican corn is always a great idea, it can e made with fresh or frozen corn and makes a fantastic side dish!

And for a really fun way to finish off this meal, enjoy some crispy Rosette Cookies (Bunuelos de Viento)

Cinco de Mayo is held on May 5 to celebrate Mexico’s victory over the Second French Empire at the Battle of Puebla in 1862.

These recipes are perfect to have each week for TACO TUESDAY. Go ahead and print a few and add some recipes to your weekly meal plan!

How fun is this Let’s give ’em something to talk about dish towel

Taco ‘bout a great list of recipes

Keep calm and crunch on a taco.
Life’s too short to say no to tacos.
Eat tacos, repeat mistakes.
Tacos: Because you can’t live on guacamole alone.

SIGN UP FOR MY EMAILS, you don’t want to miss any recipes.

The post Easy Recipes for Taco Tuesday and Cinco de Mayo first appeared on Created by Diane.

There are endless opportunities to serve Mexican potato salad, it’s perfect for a simple “Taco Tuesday” meal such as Tortilla Empanadas, which can all be prepped a day ahead!

Other times this can be served is when having Grilled Steak with Chimichurri Sauce, Chicken Enchiladas with Green Sauce, or even Shrimp Tacos.

Potato salad starts with the all-mighty spud. For this recipe, I chose Yukon gold potatoes. You can use any variety of potatoes, but I’m partial to the gold potatoes.

They are more tender and less starchy than other varieties. The skin on Yukon gold potatoes is so thin, give them a good scrub and you won’t have to peel them.

A great time-saving bonus of using gold potatoes. I boil whole potatoes in a 5 qt pot of water, then once they are done cooking and easily pierced with a knife about 15-20 minutes.

The potatoes are then drained and rinsed in cold water. Then either cut the potatoes warm or chill the potatoes and then cut them.

Often, I’ll boil the potatoes the day before I’m planning on serving them so the potatoes are firm and cold. And once the remaining ingredients are added the flavors really meld together once refrigerated.

The next component is Classic Potato Salad is mayo, use what you prefer.

I grew up on Hellman’s so I either use that or I make this mayonnaise recipe it only takes a minute to make and it tastes so fantastic!

A key component in potato salad you’ll often find is pickles or dill relish…

you can add some great pickled flavor to this potato salad by adding

• pickled jalapenos
• pickled onions
• pickled shredded carrots

any of those will give you that tasty tangy flavor perfect for this potato salad. If you’re not a fan of pickled vegetables, leave it out.

This Mexican potato salad can easily be adapted to Mexican street corn potato salad, budding charred corn like I did to give it a nice flavor and added texture.

Add more corn if you want to give more corn flavor, and add 1/2 cup crumbled cotija cheese for that delicious street corn flavor.

Do not miss on the browning of the corn, it gives it a really nice nutty flavor, steamed corn flavor just does not compare.

There are so many great options to give this potato salad recipe some fun flavor, you an add 1/2-1 teaspoon cumin if you love that flavor.

I’ve added chili powder and paprika. I used both regular paprika and smoked paprika. Diced chipotle peppers are a great smokey option to add if you like that smokey warm flavor.

Another great side dish along these same lines is my Mexican Street Corn Macaroni Salad.

Other items to enjoy on your Mexican inspired eating are:

• Restaurant Style Salsa Recipe
• Guacamole
• Salsa Verde

or how about something for after dinner

• Frozen Strawberry Margarita Pie
• Margarita Scones
• Horchata Cookies
• Mexican-Italian Wedding Cookies
• Mexican Hot Chocolate Cupcakes
• Avocado Cheesecake with Pistachio Crust

Print

Mexican Potato Salad

Course Main Dish

Cuisine American, Mexican

Keyword corn, jalapeno, mayo, potato, potato salad, side dish, Taco

Prep Time 10 minutes minutes

Total Time 25 minutes minutes

Author Diane Schmidt – createdbydiane.com

Ingredients

• 2 lbs yukon gold potatoes
• 1/2-3/4 cups mayo, store bough or homemade homemade recipe link in post
• 1/4 cup dice red onion regular or pickled onions for a tangy flavor
• 1 whole jalapeno, diced or pickled jalapenos diced
• 1 teaspoon chili powder
• 1/2 teaspoon paprika (regular)
• 1/2 teaspoon smoked paprika
• 1 ear corn on the cob, browned/charred over on the grill or stove top flame, orin a skillet. or 1/2- 1 cup frozen corn
• 2 tablespoons fresh lime juice
• 1/4 cup diced cilantro about 15-20 stems
• salt and pepper to taste

Instructions

• Scrub potatoes, then place whole potatoes in a pot of water. Cover potatoes by 1 inch of water, bring to a boil.
• Cook the potatoes until a knife comes out easily usually taking 15-20 minutes. You want the potatoes to be tender because consuming cold "hard" potatoes isn't the desired texture.
• Drain the potatoes when the desired doneness is reached.
• Fill the pot of potatoes with cold water and let the potatoes sit in the cold water for 5 minutes. Add ice if you need to chill them faster.
• Cut potatoes into 1 inch chunks, or place potatoes in the fridge if you want to wait until they are cold.
• In a medium bowl add diced potatoes, mayo, onion, jalapeno, chili powder, paprika, smoked paprika, cilantro, corn, lime juice, along with salt and pepper.
• Stir well to combine all the ingredients.
• Chill the potato salad, this will enhance the flavor of the potato salad.
• Keep potato salad chilled until ready to serve.
• If you want to reserve a tablespoon of some items to top the potato salad for after it's all mixed for a pretty presentation.

The post Easy Mexican Potato Salad with Corn and Lime first appeared on Created by Diane.

Why bean and cheese burritos?

Simply put they’re easy, delicious, and customizable!

Yummy for breakfast, lunch, snack time, and make. a meal out of them, or enjoy when raiding the fridge at midnight.

They can be heated in the microwave, or toasted in a skillet for that nice golden crispness.

Want to turn them into breakfast burritos and add some scrambled eggs. And hot sauce… don’t be afraid, a few drops will give it plenty of flavor without burning your tongue. Cholula is my fav… salsa is another great option Restaurant Style Salsa or Salsa Verde. 

Make it a meal with Pan Grilled Corn and Mexican Rice.

If you like burritos be sure to check out my Taco Cones.

I typically make burritos with 8″ flour tortillas. I’m able to make 10 burritos in minutes.

I roll each burrito in a piece of wax paper and place them all into a gallon plastic bag and place them in the fridge. They freeze, and reheat well too, so make plenty.

Continue reading: Bean and Cheese Burritos

The post Bean and Cheese Burritos first appeared on Created by Diane.

I can always go for some delicious Mexican food, tacos, rice and beans, chips and salsa, margaritas, and more.

Here are some of my favorite recipes, whether I’m cooking for my family and to have plenty of leftovers or a gathering to serve many.

It’s become my go-to for entertaining without much fuss.

To keep things simple, I serve taco bowls when we have company, and everyone can pile on the topping they prefer.

It also makes a great presentation when you line up all the items on an oval plate. They sell oval disposable plates, which are perfect for this, and have room for chips and salsa as well.

I often have impromptu dinners, and this is one of my go-to meals to serve.

I have said it time and again, I love it when we go somewhere and there is a “taco guy,” it’s perfect to replicate for Mexican-themed party food.

My recipes are easy, and the big bonus, you won’t have to spend all day in the kitchen!

Spending the time to meal prep this way allows you to have plenty of servings.

Eat some and put some in the fridge, and some in the freezer to have delicious meals ready in minutes! Mix up the proteins for more variety.

With a printable shopping list so you can easily gather the items you’ll need for serving a crowd.

The protein options are plentiful, and you can choose to serve tacos or make taco bowls.

I cook big meals almost every week just for my family. I pack the meals up, and everyone eats them all week.

I typically make one or two large portion meals on one day and then a couple of days later do it again.

So there is variety and plenty of meals ready all week long, for lunch or dinner. I’ve been doing this for years. It seems we aren’t all at the dinner table at once.

Don’t miss this cilantro lime sauce, it’s addictive! And not only perfect for tacos, but pasta, rice, and seafood.

This meal prep works well. This meal is not only great for meal prepping, but it’s great to know the portions to make and have the recipes to make a delicious meal almost effortlessly.

You can invite some friends, neighbors, or family over for everyone to sit around the table and enjoy the time together. 

We do this multiple times a year, just make a meal and invite friends over and spend some great times together, often it’s impromptu.

A couple of hours before dinner time, we’ll see who is around… It’s fun, I love casual get-togethers, they’re less stressful than planning a dinner party in advance.

We sit around and enjoy some chips and salsa with margaritas and beer.

I’m all about the food…. delicious food, it’s what brings us together, we chat and share what’s going on, and live our best lives!

Sharing food brings people together. We’re meant to spend time with others, and there is no better way to spend time than while enjoying delicious food.

Here is my list of items we enjoy:

• Mexican rice
• refried beans, or black beans
• roasted corn
• shredded pork, taco chicken, shredded beef, taco garbanzo beans, and shrimp
• short-cut tortilla empanadas or these fun tortilla cones
• guacamole
• restaurant salsa, salsa verde, pico de gallo
• chips, and oh, here is a cheese dip you may like

This is my idea of the perfect Mexican party food! Add in your favorites to make it your own.

If you’re meal prepping, these containers work well.

Every time we have a party, I wish I had one of these.

And if you’re serving tacos, these look great.

When I’m prepping lots of foods, I often rely on these for ease.

Here is a link to my taco seasoning mix. Use that or store-bought dry taco seasoning mix. Great for my taco marinated chicken.

All you need next is to gather some drinks, and you’re all set. Grab some beer and margaritas to make it a real party!

A cold side dish of black bean salsa is just perfect when you want to make it ahead of time and have it ready when you want to serve it. Great for lunches, leftovers, meal prep, and a great item to bring to the beach.

Let’s talk proteins:

• chicken thighs (boneless skinless) 
• pork (butt shoulder )
•  beef (chuck roast, London broil, tri-tip) 
  *For parties and leftovers, add back some cooking juice so it’s not dry if using lean meat. 

Would I use chicken breast? Simply put, NO, unless it’s my marinated taco chicken or similar, they are too dry, and they have less flavor than thighs, but my marinated will save you on both counts.

When cooking for a crowd, I do not go with an “ultra lean” meat, the chance that the meat will dry out is too great, and that would just ruin the meal.

Often, I serve shredded pork and tender cooked pork, then crisped to perfection. I serve it as tacos, or simply layer the items in a bowl for ease. I use the same recipe for beef as well. 

To cook the proteins, I typically use an Instant Pot, but you could grill, bake, or slow-cook the meat to your liking. 

And there is always Chili Verde, make it with pork or try it with chicken.

If you want to keep it really simple, just make the main item (chicken, beef, pork) and serve it with some chips and Corn Black Bean, and Jalapeno Salsa

If you want to serve hot beans, you can make these Instant Pot Pinto Beans or use a few cans of black beans and add a tablespoon of taco seasoning for each can, heat, and serve. Canned refried beans work in a pinch or to keep things simple.

Let’s talk rice! My Simple Mexican Rice is not only easy, it’s tender and delicious. I make it with long-grain rice or jasmine rice.

Carne Asada Dry Rub… oh this is so yummy!

And don’t worry, I didn’t forget dessert… 

• Faux-Fried Ice Cream
• Mexican Chocolate Cupcakes
• Margarita Cupcakes
• Frozen Strawberry Margarita Pie with Pretzel Crust
• cinnamon sugar “churro” cupcakes with caramel (coming soon)
• 13×9 Brownie 

These recipes are great for Mexican food ideas for parties

Be sure to check out the jalapeno bacon mac and cheese, it’s so yummy, make it plain or add in the jalapenos and bacon, and top it with cilantro, it’s a real crowd pleaser.

And just take a look at that pretty cherry margarita, oh, it’s so fun.

Lots of flavor options when making margaritas. Check out my recipe for fresh syrups here. And oh, don’t forget about this Paloma Recipe, it’s so delicious.

You’ll find ideas for serving food at a party, meal planning, and feeding a crowd or large family. and want plenty of food.

This is my PRINTABLE go-to shopping list, and how I entertain with little fuss.

Here are more meals I make for many servings, parties, to bring meals to a friend, and other “gathering” dinners including:

• Baked Ziti

• Chicken Parmesan Meatball Baked Ziti

• Goulash

• Enchiladas with Green Sauce

This white 13×9 dish would be perfect for these dishes.

And don’t forget you could always make everyone’s

• favorite “take-out” recipes 

Other great ideas for dinner with friends… serving a nice soup, chili, or….

• Meatball Tortellini Soup
• chicken tortilla soup
• Chili
• Green chicken chili
• Or serve a carving ham with cheesy potato casserole
• MORE meals to feed a crowd

And more of my Mexican-inspired recipes can be found here.

The post The Ultimate Guide to Mexican Food for a Crowd first appeared on Created by Diane.

Benefits of a dry rub:

The meat will brown and crisp and quickly as there is no liquid to cook off first.

It’s not traditional, but it just may win you over!

You can leave the meat in large pieces if it’s thin; if it’s thicker, it’ll be best to cut it small so it’ll cook quickly and evenly. If you are cooking it in a cast-iron skillet, small pieces work well. On the grill, large pieces are easier to handle.

• Cooking on a grill, slice the meat so it’s thin but into larger pieces.
• Cooking in a skillet, you can cut the pieces small; they’ll cook quickly, and heat the skillet really well, so the meat will brown nicely. Don’t overcrowd the pan; it’s better to cook in two or more small batches than to have the pan overcrowded. *The meat will steam, and will not have the nice browning that adds great flavor. A cast-iron skillet works well for this.

Small pieces work well when fitting them into a taco.

the best cut of meat for carne asada

• skirt steak
• flank steak
• flap meat
• tri-tip 

Lean tender meat, thin so it’ll cook quickly and easily.

If you feel the meat is thicker than you’d like, there are a couple of options.

First, pound it; this will make the meat thinner and more tender. You can filet it by cutting it thinner so large pieces cook quickly and evenly.

When we’re camping, I often make roasted corn and serve it all with some beans, refried beans, or black beans with some taco seasoning added.

I usually bring some tortillas for tacos, to use for scrambled egg burritos for breakfast, and to heat up and add some butter, cinnamon, and sugar for a fun treat.

If it’s not really hot, I also like to bring mini chocolate chips and heat the tortilla, add a little butter, place the chocolate chips on the tortilla, and fold them over and allow the chocolate to melt, just another yummy sweet treat that takes minutes to make.

Be sure to check out my Grilled Apple Tacos for more fun!

I like carne asada tacos just like they serve at taco shops with white onion, cilantro, and cotija cheese.

The options are endless, pile on the toppings you’d like, avocado/guacamole, hot sauce, add in some diced tomatoes, corn, beans…

Make sure your tortilla is big enough to hold your toppings, or go big and wrap it up like a burrito!

Great side dishes to serve:

• Simple Mexican Rice, 
• Mexican Corn Macaroni Salad
• Corn and Black Bean Salsa
• Cornbread Tamale Bites
• Elote (Mexican Corn)
• Vegetarian taco option try this (A fun vegetarian option)
• Salsa (red), Salsa Verde (green) don’t forget the chips!
• pickled jalapenos…great to add to tacos, nachos, scrambled burritos, and more!

If you’re looking for a super quick marinade with minimal ingredients, use some fresh garlic and Worcestershire sauce to marinate the meat; it’ll be absorbed by the meat quickly, so no need to let it sit, but you certainly can. Add some sliced onions and grill, or cook in a hot cast-iron skillet so it browns nicely. It’s great to have options, quick, easy recipes are essential!

Print

Carne Asada Dry Rub

A simple and delicious marinade to make perfect Mexican Style Carne Asada at home, for dinner, parties, nachos,

Course Beef, Main Dish

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 -10 servings

Author Diane Schmidt - createdbydiane.com

Ingredients

• 2 lbs beef skirt steak, flank steak, flap meat or tri-tip
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/2 teaspoon cayenne powder
• 1 teaspoon chili powder
• 1/2-1 teaspoon black pepper
• 1/2-1 teaspoon salt
• If you want the marinade wet add the juice of 2 limes
• If you prefer a simplified flavor for meat leave out the chili powder
• Another simple marinade is using 2-3 tablespoons Worcestershire and 2 teaspoons fresh minced garlic

Instructions

• This dry rub can be put on the meat before cooking or you can allow it to marinate for 30 minutes to a few hours or overnight.
• Mix all the seasonings and apply it to the meat and rub it so that completely coats the meat.
• You can leave the meat in large thin pieces, or cut it into strips, or dice it into 1-inch pieces. Large pieces work well on the grill, while smaller pieces work well in a cast iron skillet.
• Don't overcrowd the pan if you're cooking it in a skillet, cook the meat in two batches so that it has time to get browned on the edges.
• Cook beef to an internal temperature of 130° then allow it to rest a few minutes if you need to slice it.

I often make plenty of food and meal prep containers for the week, it saves a ton of time and is less expensive than being hungry and eating out, planning ahead works well with this meal.

Mix some black beans (or pinto beans) with corn, or rice and pile on the yumminess!

Top the “taco bowls” with onion, cilantro, or pour on some cilantro lime sauc,e my personal favorite.

The post Carne Asada Dry Rub first appeared on Created by Diane.

This Cheesy Jalapeno Dip is a crowd pleaser and is perfect for gatherings as well as cozy nights at home.

Cheese jalapeno sauce is so easy to make and it can be used for a number of things that will please your taste buds. And of course one of them is this creamy dip!

I’m going to walk you through how to make this quick crowd pleaser, but real briefly, let’s explore the mighty jalapenos possibilities!

This spicy pepper goes back thousands of years in South America, and its name literally means “From Jalapa”, a city in Mexico where it originated.

This little fruit is unbelievably versatile and can be used in not just savory dishes, but sweet ones as well. If you’re a newbie to this fiery pepper, then this jalapeno cheese dip is the perfect way to take it for a spin.

The creaminess of the cheese balances the slight heat of the pepper. This cheese jalapeno sauce isn’t meant to burn your face off, rather the heat accentuates the creaminess of the cheese, and the cheese brings out the bright, bell pepper flavors of the jalapeno and balances any spiciness.

As mentioned, this pepper is versatile – you can use it in drinks, main courses, and sides. A few of my favorite ways to utilize it are below:

• Pepper Jack Mac & Cheese – I’d be remiss if I didn’t add in a mac & cheese dish. Because this one has both bacon and roasted jalapeno pepper in it, it has a smoky little flavor that is super pleasing to the pallet. The heat isn’t overwhelming and you’ll be surprised at how quickly you empty your plate.
• Jalapeno Cranberry Chicken – A great main dish for dinner or lunch, and it’s quick! The cranberries and jalapeno are cooked in with the chicken, allowing the sweetness of the cranberry to influence the spiciness of the jalapeno for a perfectly balanced flavor dish! Plus, it’s a great way to use up any leftover cranberries stored in your freezer from the holidays.
• Cranberry Margaritas – I love margaritas, for me, they are the perfect drink! I have loads of recipes for them on my blog. This one doesn’t have jalapeno in it, however, slicing a jalapeno and floating a couple of the slices on top, would make a perfect sweet and spicy drink! 
• Jalapeno Popper Soup – I really don’t think I need to say more. If you’re a fan of jalapeno poppers, then this is your next favorite soup!
• Strawberry Lime and Jalapeno Pasta Salad – moving into the warmer months, this is one of my top favorites. It’s fresh, it has the sweetness of the Strawberries, balanced with the zing of the lime and the slight heat of the jalapeno. It’s perfect for lunch or dinner and travels easily!

I have loads of ways to use this fun little pepper on my blog, so if this is your first time using it, explore and find just the right recipe for you!

Now. some common questions I receive about jalapenos are:

What if I like it spicy?

That’s a simple fix, add more, or keep the seeds and ribs in place. Also, don’t roast your jalapeno. Roasting actually lessens the spiciness. And if you prefer a milder taste, be sure to take out all ribs and seeds and then roast them instead!

What’s the best way to handle a jalapeno?

Gloves, gloves, gloves. The oils in hot peppers can actually burn your skin and be quite unpleasant. Kitchen gloves, vinyl gloves, or even small plastic bags on your hands can protect you from this.

Can I use other cheese aside from cheddar?

Yes, as a matter of fact, I’ve experimented with many and have recipes for some. Any melting cheese will work though. Monterey Jack and Colby are great options. Here’s another cheese jalapeno sauce to get you started – Beer and Cheese Dip

Okay, let’s get to that recipe!

Now, this sauce isn’t just for dipping; it can be used to pour over your favorite Mexican dishes, to use for a classic broccoli and cheese dish, or over noodles.

Use your imagination; some of my best dishes have come from experimentation. Don’t be afraid to explore!

To begin, dice the jalapeno, remove seeds and rib if you want it mild, or leave it in as I do. 

Next, shred all your cheese, or use prepackaged shredded cheese for a time saver!

Then, in a skillet preheated to medium, heat butter then add in the desired amount of diced jalapenos. Cook for 1 minute.

Add in the flour and stir until absorbed by the butter, whisking constantly.

Slowly pour in the milk a little at a time and whisk as it thickens, and continue to slowly pour the milk until it combines and forms a sauce. If you dump it in all at once, you’ll have a lumpy mixture, it won’t be silky smooth and it won’t thicken as nicely.

Once the white sauce is smooth and combined, add in the cheese and whisk until melted and smooth.

Cut the heat and add salt for the desired flavor.

Options to try as an add-in are fresh garlic, added in when you saute the jalapenos.

Or you could use garlic powder at the end when you add in your salt. Other favorites to add in at this point would be a teaspoon of taco seasoning, favorite hot sauce, or other desired flavoring.

Other great recipes using jalapeno:

• Corn Soup
• Texas Egg Rolls
• Pickles Jalapenos
• Pan Roasted Corn
• Jalapeno Pesto

Print

Cheesy Jalapeno Dip

a creamy and delicious lightly spicy jalapeno cheese sauce, can be used for dipping chips or putting on other Mexican food, pour it over pasta for a fun meal.

Course Appetizer, Dip, sauce

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Author Diane Schmidt - createdbydiane.com

Ingredients

• 2 tablespoon butter
• 1-2 jalapenos diced small
• 2 tablespoons flour
• 2 cups milk
• 2 cups grated cheddar cheese or similar cheese, pepper jack, Mexican blend
• salt
• optional
• garlic
• taco seasoning

Instructions

• In a skillet heat butter then add in the desired amount of diced jalapenos, I usually use 1 jalapeno and leave the seeds in, if you like it mild remove the seeds, if you like it spicy add two jalapenos with seeds, cook for 1 minute.
• Add in the flour and stir until absorbed by the butter.
• Slowly pour in the milk a little at a time and whisk as it thickens, and continue to slowly pour the milk until it combines and forms a sauce.
• Add in the cheese and whisk until melted and smooth.
• Add salt for the desired flavor.
• Options to add in are fresh garlic when you saute the jalapenos, garlic powder when adding the salt, or add in a teaspoon of taco seasoning, favorite hot sauce, or flavoring.

The post Cheesy Jalapeno Dip first appeared on Created by Diane.

Think of these as your very own homemade hot pockets, but so much better than you can imagine!

These Tortilla Empanadas are fun and crispy!

Put any filling you’d like. 
Beef
Chicken
Turkey
Pork

Add cheese or veggies

add in a cooresponding flavor sauce that will go with the filling, and you’ll have to most fun weeknight meal ever.

From Mexican, to Italian, Breakfast, to Korean BBQ, Chicken Florentine with delicious cheese. The options are endless.

I love  Mexican as well as Spanish foods. I love it because it’s so flavorful, requires few ingredients to make it delicious, and there’s almost always a fresh element to it that kicks the flavor up a notch. And one of my favorite dishes is empanadas, along with chips and salsa of course, and don’t forget the guac or drizzle on some cilantro lime sauce.

These pockets of goodness are traced back to Portugal, Argentina, and Spain. And the name derives its meaning from the word “empanar” which means to  “wrap or coat in bread”. Traditional empanadas were originally made with a corn dough, though today many have a white or wheat flour dough.

And every culture has its own version of empanadas! In Poland, they’re called pierogies. In North America, you may know them as a turnover – or if we’re going frozen fast food – a hot pocket.

In Italian, it’s a ravioli, in Middle Eastern a fatayer, a spanakopita a Greek version, the Chinese make dumplings or even wontons, and they’re all delicious.  The only thing that changes is the filling and style of dough. Give these appetizers a try. And there’s a reason this style of food is so popular, they are absolutely delicious!

I’m going to show you a sweet little shortcut to making these little delights. Having homemade dough is amazing, but when you’re short on time, flour tortillas will do the trick fantastically! 

Be sure to check out my Taco Cones as well, they’re fun and easy to make!

The great thing about empanadas is they can be stuffed with anything your imagination will allow – I made these with ground beef, but the possibilities are endless…

I sauteed ground beef with taco seasoning, other great options are cooked chicken, refried beans, and/or cheese.

Some easy recipes for tortilla fillings:

You can use my tip for precooked chicken which makes lots of meals easy to prepare.  Or try using ground turkey or ground chicken for another twist. Pinto beans or black beans work very well for a meat-free option.

You can use salsa verde or your favorite seasoning, even lemon pepper with chicken would be a great option. Don’t forget that shredded pork will be fantastic in these empanadas.

You can season any of the meat using my taco seasoning recipe – it’s perfectly flavored and not too spicy. I use it a lot for many of my Mexican recipes, such as my Taco Baked Ziti, or taco chicken.

Of course, cheese is an excellent add-in for almost any dish – I’m a bit of a cheese-a-holic! Some of my favorites for Spanish and Mexican-inspired food are cheddar, cotija, or pepper jack.

And then I also love to add in the sweet and smokiness of grilled corn. It adds such a nice depth of flavor, balancing any spiciness and giving the dish a hint of fresh off the grill taste.

Now that we’ve got your stomach growling, let’s turn our attention to that empanadas recipe!

Grab a pan and heat to medium/high heat. Cook your desired ground meat in a skillet until fully cooked.

Add taco seasoning and cornstarch. Add in your water, and simmer until the sauce is thick. Turn off the heat and set it aside.

In a small bowl mix flour and water to create the “glue” to seal the tortillas together.

Grab those tortillas! You want them to be fresh, but if your tortillas feel like they’ve sat on the shelf a while and are not soft and pliable, microwave them for 20-30 seconds so they regain some of their softness back and won’t crack when you go to make your empanadas.

If your tortillas are dry, wrap them in damp paper towels, then microwave. This will help soften them and allow them to bend easily.

Place the glue on the edge of the tortillas, I use a spoon, don’t skimp, this is how they seal so if you don’t put enough and the “glue” dries out it’ll open and the filling will escape when you heat them.

Now, we’re going to fill our tortillas. The most important tip is not to overfill them, as they will not seal and then leak/break. Start with a spoonful of filling on one side of the tortilla. If you place the filling in the center of the tortilla it will make it more difficult to fold without putting too much pressure on the folded seam and inevitably break.

If you try to fill the tortillas then add the “glue” it’ll be more difficult to get it on the edge evenly.

Once the tortillas are folded over the filling press the edges firmly with your fingertips to seal the tortillas closed.

Prepare all the tortillas this way.

Now, begin cooking.

Heat a skillet, add a tablespoon of oil and place the empanadas to cook, using a spatula to turn them over to the other side after they’ve turned golden brown. Depending on your pan size you can fit multiple in the pan at once. Be careful not to overcrowd your pan.

Alternately, you can bake them on a baking sheet in the oven. Brush each side with oil, and bake at 375° until golden brown, turning them after 5 minutes, ensuring both sides cook evenly.

Serve with your favorite toppings! You can add salsa, cilantro, sour cream, or fresh thinly sliced radishes – it’s up to your taste buds!

These go really well with Mexican Rice, Pan Roasted Corn, a simple version of Elote.

The above empanadas were filled with beef, refried beans and cheese, so yummy!

Can I use corn tortillas?

Unfortunately, the corn tortillas don’t fold as well, and will often break. So, I’d stick to flour.

How long will the filling keep in the fridge if I wanted to make this ahead of time?

With meat or bean leftovers, it’s suggested to use them within 3-4 days. 

What if I wanted to make a dough for my empanadas?

I have a great recipe for that! Here is my regular empanadas recipe complete with dough instructions – Empanadas Recipe

With any filling you can add some cheese if desired, cheddar, cotija, or pepper jack are great options as well.

Check out my other Mexican Inspired Recipes here.

These shortcut empanadas are quick and easy, which makes them perfect for enjoying any day of the week, they reheat well so make a batch at the beginning of the week and skip the takeout and enjoy some delicious meals all week long!

These empanadas go well with:

• Mexican Rice
• Refried Beans
• Pan Roasted Corn

Print

Tortilla Empanadas

These quick and easy tortilla empanadas are sure to win you over, they can be made at a moment's notice, and are enjoyed by all. Handheld pocked of comfort food, ready in minutes.

Course Appetizer, Main Dish

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 10 servings

Author Diane Schmidt - createdbydiane.com

Ingredients

• 10 5 " flour tortillas or similar size
• 2 lbs ground beef pork, chicken, or turkey
• 1 tablespoon taco seasoning I use homemade if using prepared no need to add cornstarch
• 1 tablespoon cornstarch
• 1/3 cup water for taco seating
• 3 tablespoons flour
• 3 tablespoons water for gluing for tortillas together

Instructions

• Cook the ground meat in a skillet until fully cooked.
• Add taco seasoning and cornstarch is using it along with water, and simmer until the sauce is thick.
• In a small bowl mix flour and water to create the "glue" to seal the tortillas together.
• If the tortillas are not soft and pliable, microwave them for 20-30 seconds so they are soft and won't crack.
• Take a spoonful of "glue" and place it around the edge of the tortilla, then fill it, fold it, press the seam closed.
• The most important tip is not to overfill the tortillas, as they will not seal and then leak/break.
• Place a spoonful of filling on one side of the tortilla, then place the glue around the edge, generous enough to seal the edges nicely.
• Press the edges firmly with your fingertips until the edge is smooth and closed.
• Prepare all the tortillas, then begin cooking.
• Heat the skillet, add a tablespoon of oil, and place the empanadas to cook on each side. Depending on your pan size you can fit multiple in the pan at once, use a spatula to turn them over.
• Or you can bake them on a baking sheet in the oven, brush each side with oil bake at 375° until golden turning them after 5 minutes ensuring both sides cook evenly.

The post Tortilla Empanadas first appeared on Created by Diane.

Speed things up by stirring in 1 to 1½ pounds of shredded chicken for a hearty, one-dish meal everyone will want to dig into.

This authentic Mexican rice recipe is warm and comforting and is great on its own or as an addition to Elote or any of my Mexican recipes here!

I live in Southern California and if there is one thing about the food here is you can get delicious authentic Mexican food easily, just like if you’re in the East Coast (NY or NJ where I’m from ) you can get great pizza and bagels…

Oh, how I miss good pizza and bagels and Keiser rolls!

… but here we get great Mexican food:

Like rice, tamales, refried beans, tortillas, carne asada tacos, nachos, salsa, and so many more great Mexican items, be sure to give my Instant Pot Shredded Pork (Carnitas) recipe a try.

This Mexican rice dish is a winner for many reasons. All you need is a 2-quart pot, a spoon, and a bit of patience – and you’ll have a wonderful plate of rice singing with seasoning and warmth. This recipe can be easily multiplied for the amount you’d like, just make sure the pot you use can accommodate that amount of cooked rice.

Now the flavor… the flavor is just like you get at a Mexican restaurant! Yum. And isn’t it great that you’ll have perfect Mexican rice any time you’ like!

In a 2- quart pot or larger, sauté rice with a little oil over high heat until all rice is coated. You will be “browning” the rice (more like heat and make opaque) a process that takes about 2-3 minutes. Keep stirring so the rice doesn’t stick.

Once the rice looks evenly opaque/golden, turn the temperature down to medium.

You will add in the water, tomato bouillon, and sliced onion, this will boil up quickly since the pan is nice and hot. 

Stir until it comes to a boil, then place a lid on the pot and turn the temperature to low, keep the rice at a simmer for 30 minutes.

Voila! You’re finished!

Inquiring minds want to know:

Can I add other vegetables?

Yes! Most often, you’ll find some corn of diced carrots in Mexican Rice, so go right ahead and add some if you’d like. Onion is another option, if you are big on onion, add in a 1/2 a diced white onion. There are many options, sliced jalapenos or serranos for spice, or you can also add in some chili flakes for a bit of kick. This recipe is really versatile!

 Can I do this in a rice cooker?

You could, however, there is a unique toasty flavor that comes from sautéing the rice. The roasted flavor adds depth to this dish and balances the sweet taste of tomato. However, if you’re short on time or need to be able to do other things while cooking, you could use a rice cooker. It will however, not have the texture of Mexican rice it will be steamed rice when finished. The Instant Pot has a saute feature, so you may want to give it a try for a similar result. I haven’t made it in my Instant Pot yet, but I will and update this post when I do.

I don’t have tomato bouillon. Is there something else I can use?

The tomato bouillon is the KEY to this dish, it’s what gives the rice its unique flavor. I’ve made many batches using other tomato items Look HERE for my other variety using tomato sauce. The texture is different, just so you know ahead of time. You could substitute 2 cups of chicken bouillon,  but let’s face it it won’t be the same either.

What other flavors can I add to this rice dish?

Some other common Mexican rice additions are garlic or cumin. You can add whole garlic cloves and cook them with the rice, then remove them once the rice is cooked for a great flavor. If you love garlic, go right ahead and leave the pieces of garlic in. Add a dash of cumin for a little flavor kick, and top the rice off with some chopped cilantro if you’d like.

This is the dutch oven I cook my rice in when using this recipe. I just love the pretty blue color and it’s perfect for when you don’t need a huge pot and the best part is the coated cast iron stays warm for a long time keeping your food at a great temperature if you decide to go back for seconds after dinner, or make this before the main dish is ready.

Optional times to use with this Mexican Rice Recipe:

• Diced onion
• Minced garlic
• Diced jalapenos
• Corn
• Diced carrots

*I use long-grain rice, basmati rice, and jasmine rice. But each type of rice may call for a different rice-to-water ratio. Use the amount instructed on the package. The old rule of thumb was 1 cup rice and 2 cups water, but more recently, I’ve noticed that some rice varieties require different proportions, so be sure to note that before beginning.

Print

Simple Mexican Rice

the most delicious restaurant-style Mexican rice

Course Rice, Side Dish

Cuisine Mexican

Keyword Mexican, rice

Prep Time 3 minutes minutes

Cook Time 35 minutes minutes

Total Time 38 minutes minutes

Servings 6 servings

Author Diane Schmidt - createdbydiane.com

Cost $6

Ingredients

• 1 1/2 cups rice long grain If using basmati or jasmine rice be sure to check the package and use the amount of water called for. the long grain rice I use calls for the 2-1 ratio of 2 cups water for 1 cup rice * be sure to use the amount called for on the package of rice you have.
• 2 teaspoons oil avocado oil, canola or vegetable oil
• 3 cups water
• 2 tablespoons tomato bouillon
• 2 green onions diced
• 1/4 cup diced white onion (optional) add when sautteing rice
• 3 cloves fresh minced garlic (optional) add when sauteeing rice
• *add 2 cups cooked shredded chicken for a one dish meal

Instructions

• In a 2 quart pot or larger saute rice with oil over high heat until all rice is coated, and looks opaque to light golden in color this takes about 2 minutes.
• Turn the temperature down to medium.
• Add in the water, tomato bouillon, and sliced onion. (Be sure you are using the amount of water called for with the variety of rice used)
• Stir until the water comes to a boil, place a lid on the pot and turn the temperature to low, and keep the rice at a simmer for 30 minutes.

Notes

*I use long-grain rice, basmati rice, and jasmine rice. But each type of rice may call for a different rice-to-water ratio, Use the amount instructed on the package. The old rule of thumb was 1 cup rice and 2 cups water, but more recently I've noticed that some rice varieties require different proportions, so be sure to note that before beginning.

The post Simple Mexican Rice first appeared on Created by Diane.

I just love shredded pork tacos, 

but truth be told I use shredded pork in many dishes. It’s flavorful and easy to make.

I crisp the pork when it comes out of the instant pot (pressure cooker) and oh those little crispy pieces are amazing. Great for tacos, burritos, enchiladas, and can be used in bbq pork sandwiches without slaving over the bbq for hours on end.

It’s no secret I love my instant pot, I’ve been using a pressure cooker long before they came out with the new electric versions and I have always loved how tender meat comes out and the time it saves.

Continue reading: Instant Pot Shredded Pork

The post Instant Pot Shredded Pork first appeared on Created by Diane.