By Megan Elliott   –   Cheatsheet.com

If you’re lucky, you live close to great taqueria where you can get excellent tacos, tostadas, tortas, and other Mexican favorites whenever your heart (or stomach) desires. But if not, don’t despair. There’s no need to settle for Taco Bell when you need a Mexican fix since it’s possible to re-create your favorite taqueria-style recipes in the comfort of your own kitchen. Whether you craving creamy guacamole, spicy pickled veggies, or tacos al pastor, these five recipe will make your food dreams a reality.

1. Guacamole Taquero

Source: iStock

This smooth, creamy guacamole, which is made with a mix of avocado, tomatillo, and cilantro, is the perfect dip for chips or for finishing off tacos or burritos. Rather than the chunky-style guacamole many people make at home, this taco-shop version is thinner and salsa-like. This recipe from Saveur makes about 2½ cups.

Ingredients:

• 8 ounces tomatillos, husked, rinsed, and chopped
• ½ cup packed cilantro leaves
• 1 tablespoon fresh lime juice
• 1 teaspoon kosher salt
• 2 cloves garlic, chopped
• 2 jalapeno peppers, stemmed and chopped
• 1 ripe avocado, pitted, peeled
• ½ small white onion, chopped

Directions: Puree all ingredients in a blender until smooth.

2. Taqueria-Style Pickled Carrots and Jalapeños

Pickled carrots and jalapenos | Source: iStock

If your favorite part of hitting your favorite taco shop is munching on the free pickled carrots and jalapeños, you’re going to love this recipe from Tasting Table. These spicy veggies are delicious on their own and also make a great topping for tacos and other dishes.

Ingredients:

• ½ teaspoon cumin seeds
• 2 cups white wine vinegar
• 2 cups water
• 2 tablespoons plus 1 teaspoon kosher salt, divided
• 2 teaspoons dried Mexican oregano (or dried oregano)
• ½ teaspoon black peppercorns, lightly crushed
• 1 small red onion, peeled and cut into ⅛-inch slices
• 2 to 4 jalapeño chiles, quartered (seeded for less heat)
• 2¾ pounds carrots, peeled and cut on a bias ½ inch thick
• 8 garlic cloves, peeled
• 4 small dried red chiles (optional)

Directions: Add 4 pint-size jars and lids to a large, deep stock pot. Cover the jars with water, turn heat to high, and bring to a boil. Boil for 15 minutes. Using tongs, remove the jars and lids from the water and turn upside down onto a clean kitchen towel.

As the jars boil, start preparing the vegetables. Add the cumin seeds to a small skillet and toast over medium-high heat, stirring frequently, until golden and fragrant, about 1 to 2 minutes. Remove to a small plate and let cool. Add the vinegar, water, oregano, crushed peppercorns, and 1 tablespoon plus 1 teaspoon of the salt to a medium saucepan. Turn heat to high and bring to a boil. Add the onions and jalapeños and remove from heat.

Fill a large saucepan with water. Add the remaining 1 tablespoon of salt and bring to a boil. Add the carrots and simmer until they’re starting to soften but are still fairly crisp, about 3 minutes. Drain the carrots and immediately add to the pan with the vinegar and onions. Bring to a boil, then turn off the heat.

Divide the toasted cumin seeds, garlic cloves, and red chiles (if using) among the four jars. Transfer the carrots and onions among the jars using a slotted spoon. Pour in the hot vinegar, leaving ½-inch of space at the top. Fasten the tops onto the jars and refrigerate for up to 1 month.

3. Tacos al Pastor

Tacos al pastor | Source: iStock

You can thank Lebanese immigrants for tacos al pastor. When tens of thousands of people from the Middle East relocated to Mexico in the 19th and 20th centuries, they brought their culinary traditions with them, including the habit cooking meat for shawarma on a rotating spit. They substituted readily available pork for the traditional lamb and the flavorful meat eventually found its way into tacos, giving birth to an enduring fusion dish. Home cooks can try this simplified recipe from Food & Wine, which skips the long marinating time and spit roasting for a faster process that still yields tasty results.

One of Texas Tito’s employees’regular eating places is Cancun Mexican Restaurant mainly because it is within walking distance and also because their Tacos al pastor are the best around.  On the weekends they serve them on the patio on the traditional rotating spit with grilled onions, fresh onions, fresh radishes and grilled jalapenos.  There hasn’t been a recipe yet that quite matched this authentic experience but this one is worth a try.

Ingredients:

• 1 tablespoon canola oil, plus more for brushing
• 3 garlic cloves
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ½ teaspoon pepper
• ¼ teaspoon ground cloves
• 4 guajillo chiles, stemmed, seeded and cut into 2-inch pieces
• ⅓ cup pineapple juice
• ¼ cup distilled white vinegar
• 2 tablespoons achiote paste
• Sea salt
• 2 pounds boneless pork shoulder, sliced ¼ inch thick
• ½ medium pineapple, peeled and sliced ½ inch thick
• 1 medium red onion, sliced crosswise ½ inch thick
• 2 whole fresh jalapenos, finely diced
• Warm corn tortillas, chopped cilantro and lime wedges, for serving

Directions: In a medium saucepan, heat the 1 tablespoon of oil. Add the garlic and cook over moderately high heat, turning occasionally, until lightly browned, about 1 minute. Stir in the oregano, cumin, pepper and cloves, and cook until fragrant, about 1 minute. Add the chiles and cook, stirring, until blistered in spots, about 30 seconds. Add the pineapple juice, vinegar, and achiote paste and bring to a boil. Remove from the heat and let stand for 5 minutes.

Transfer the chile mixture to a blender and puree until smooth. Season with salt. Scrape the marinade into a large, sturdy plastic bag. Add the pork and turn to coat. Set the bag in a small baking dish and refrigerate overnight.

Light a grill or preheat a grill pan. Brush the pineapple and onion with oil. Grill over high heat, turning once, until lightly charred and softened, 3 to 5 minutes. Transfer to a carving board and tent with foil.

Remove the pork from the marinade. Grill over high heat until lightly charred and just cooked through, 2 to 4 minutes. Transfer to the carving board and let rest for 5 minutes. Cut the pineapple, onion and pork into thin strips and transfer to a bowl. Season with salt. Serve with corn tortillas, chopped cilantro, diced jalapenos and lime wedges.

4. Carne Asada Burrito

Burrito | Source: iStock

Carne asada burritos are a taco shop staple in Southern California. Unlike the Mission-style burritos you’ll find at Chipotle and other restaurants, these burritos skip the rice and beans. Aside from meat, the only fillings are guacamole, cheese, and pico de gallo. This recipe is from Carne and Papas and serves 5.

Ingredients:

• 4 pounds steak tips chopped (use flap steak with fat in it)
• 1 tablespoon garlic salt
• 1 tablespoon soy sauce
• 3 tablespoons olive oil
• 1 teaspoon freshly ground pepper
• Burrito-sized tortillas (the largest size you can find)
• Guacamole
• Pico de gallo (diced tomatoes, jalapenos, onions, cilantro, lime juice, seasonings)
• Green onions, diced (optional)
• Shredded Mexican cheese
• Chipolte mayo
• Queso fresco
• Hot sauce, for serving

Directions: Chop the steak. Add the garlic, salt, soy sauce, and olive oil and let sit for 15 minutes.

Heat a cast iron pan over high heat. Once the pan is very hot, add some of the meat to pan. You’ll need to work in batches to ensure the meat browns. Let the meat cook without stirring for a few minutes, stir, then cook for another 1 to 2 minutes. Some of the steak pieces should be charred. Remove from the pan and cook the remaining steak.

Heat a griddle to 300 degrees Fahrenheit. Place a tortilla on the griddle and cook for 30 seconds. Flip and top with some shredded cheese and a pinch of green onions. Cook for another 30 seconds, just until the cheese starts to melt. Transfer to a plate, then top with the steak, guacamole, pico de gallo, queso fresco, and chipotle mayo. Fold the burrito. Serve with hot sauce.

5. Horchata

Horchata | Source: iStock

A refreshing glass of sweet horchata is the perfect accompaniment to a plate of spicy tacos. It’s often made with almonds and rice (like the recipe below), but numerous variations exist. Making your own isn’t hard, though you’ll need to plan ahead since some of the ingredients need to soak overnight. This recipe is from The Kitchen.

Ingredients:

• 1 cup long grain white rice
• ¾ cup blanched almonds
• 1 (1-inch to 3-inch) piece of cinnamon stick
• 5 cups water, divided
• ¼ cup sweetened condensed milk
• ¼ teaspoon vanilla
• Ice for serving
• Ground cinnamon for garnish

Directions: Soak the rice, almonds, and cinnamon.  Place the rice and almonds into a bowl. Break up the cinnamon stick into several pieces and add to the rice and almonds. Cover with 4 cups of hot (but not boiling) water.  Cover the bowl and refrigerate at least 2 hours but preferably overnight.

Using a stick or regular blender, blend the rice, almond, and cinnamon mixture until it is very smooth. This may take up 2 to 3 minutes.

Pour the rice and almond mixture into a strainer set over a pitcher. Strain out as much liquid as possible, pushing on the solids with a spatula or spoon. Stir the remaining cup of water, sweetened condensed milk, and vanilla into the pitcher. Taste and add more sweetener or water as needed.

Add ice to the pitcher, stir again, and serve in glasses, garnished with the ground cinnamon.

Follow Megan on Twitter @MeganE_CS

Helena Spensatelli, Saucygirlskitchen.com

(Photo: Helena Spensatelli / Saucygirlskitchen.com)

I love making pizza at home. It’s really simple to make the dough yourself. This recipe is my favorite for pizza crust and flatbread (rolled extra thin), and it turns out perfect every time. However, you always have the option to buy a ready-made pizza crust, and there’s lots of great options in the grocery store. I think the best part of making pizza at home is topping it with all your favorites — and lots of cheese.

The recipe I’m sharing today has become our new family favorite. The toppings are simple, but the flavor is anything but simple.

Mexican Pizza

Makes one 12” pizza

Dough:

1 cup warm water

2 ½ teaspoons dry active yeast

1 tablespoon honey

2 ½ to 3 cups all-purpose flour

1/2 teaspoon salt

2 tablespoon olive oil

Pizza sauce:

1/2 cup cilantro

1/4 cup pickled jalapeños

3 tablespoons olive oil

1 tsp cumin

Toppings:

2 to 3 cups of shredded Mexican cheese blend

2 roma tomatoes, diced

1 cup fresh corn

½ red onion, thinly sliced

½ cup black olives, halved

2 tablespoons capers

More pickled jalapeños, optional (but nice if you like it spicy)

Preheat oven to 400 degrees.

Mix the honey and warm water together in a small bowl.

Add the yeast to the water and let it sit for 15 minutes until a nice foam forms from the yeast growing.

Place flour and salt in a mixing bowl with the dough hook attachment and slowly add the yeast mixture.

Mix on medium-high for about five minutes, until the dough becomes elastic and firm.

Remove dough from bowl and rub lightly with olive oil.

Place in a bowl and cover with a clean dry towel.

Let sit in a warm place to rise for 20 minutes (it should double in size).

While the dough is rising you can make the sauce for the pizza.

Blend the cilantro, pickled jalapeños, olive oil, lime juice and cumin together in the food processor until a smooth paste is formed.

Set aside until you have your pizza crust ready to top.

After the dough has risen, place it on a floured surface.

If you want to make smaller individual pizzas, cut dough into portions, or use for one large pizza.

Roll out to desired thickness and size, or shape using your hands, gently stretching the dough into the shape you desire.

Place dough onto a lightly greased pizza baking pan.

Spoon the cilantro sauce onto the pizza crust and spread evenly.

Evenly distribute the cheese and toppings on the crust.

Bake for 10-15 minutes or so, depending on the thickness of the crust.

Remove, cut into slices and serve.

For a crispier crust, cook your pizza crust for about seven minutes before topping it with anything.

To take a recreational cooking class in Murfreesboro, visit thecuriouskitchen.net. Visit saucygirlskitchen.com for more recipes.

Dill pickle dip

8 ounces cream cheese

1 cup sour cream

1 tsp onion powder

1 tsp parsley

3/4 cup dill pickle spears, drained and finely chopped (about 6 spears)

5 ounces dried beef, finely chopped

Combine cream cheese, sour cream and seasonings in a bowl. Beat until smooth. Stir in pickles and beef. Cover and chill in refrigerator for at least two hours. Serve with crackers.

Crunchy pickle and ham

1 12-ounce package of smoked cooked ham (or any favorite lunch meat)

1 24-ounce jar dill spears, drained

1 8-ounce tub soft cream cheese

Pat ham and pickle spears dry with paper towel. Spread ham slices with about 1 tablespoon cream cheese. Top each ham slice with 1 pickle spear and roll up. Refrigerate 1 hour or overnight. Cut each pickle roll in to 4 to 6 pieces to serve as appetizers.

Dill pickle lovers pasta salad

1/2 pound dry shell pasta (about 3 cups)

3/4 cup sliced pickles

2/3 cup cheddar cheese, diced

3 tablespoons onion, finely diced

2 tablespoons fresh dill

1/2 cup pickle juice

Dressing:

2/3 cup mayonnaise

1/3 cup sour cream

1/8 teaspoon cayenne pepper

4 tablespoons pickle juice

Salt and pepper to taste

Boil pasta according to package directions. Run under cold water to stop cooking. Toss cold pasta with about a half cup of pickle juice and set aside for about 5 minutes. Drain and discard pickle juice. Combine all dressing ingredients in a small bowl and mix well. Toss all ingredients in a large bowl. Refrigerate at least 1 hour before serving.

Puckering pickle pops

30 ounces pickle juice (dill works best)

A pinch of sugar to taste (optional)

Place 5 ounces of juice (mixed with a small amount of sugar, if desired) into six Popsicle molds with Popsicle sticks. Small Dixie cups or an ice cube tray work well also. Freeze until firm.

Stuffed dill pickles

2 large dill pickles

1 (5 1/2 ounce) jar cheese spread, any flavor

Cut off both ends of the pickles, and using an apple corer, scoop out the center removing all of the seedy pulp. Fill the center of the pickle with the cheese spread. Chill several hours. Cut each pickle into 1/4-inch slices.

Fire and ice pickles

2 32-ounce jars medium whole dill pickles

4 cups sugar

2 Tablespoons hot sauce

1/2 to 3/4 teaspoon crushed red pepper flakes

2 Tablespoons garlic

Cut pickles into 1/4-inch slices.

Combine pickles sugar, hot sauce and red pepper flakes in large bowl.

Cover and let stand 2 hours. Stir well and spoon mixture back into jars. Add 1 teaspoon crushed garlic to each jar. Cover and refrigerate up to 1 month for best

flavor.

By MOLLY YEH   –   Tastemade

INGREDIENTS

Camembert, jelly and jalapeño go great with crackers

By Chuck Blount   –   San Antonio Express-News

Smoked cheese has been around for ages, but most people are unaware that it’s fairly easy to make on your own outdoor cooking device without melting the product into oblivion.

You just have to trust the process.

When I saw a recipe for smoked Camembert with jalapeños and jelly in Steven Raichlen’s book “Project Smoke,” I knew I had to try it, especially since I was already planning on smoking some salmon.

All of the ingredients are in the name of the dish. Get an 8-ounce wheel of Camembert (or brie), a jar of pepper or apricot jelly (or jam of your choice) and a whole jalapeño stemmed, seeded and cut into thin slivers.

And you need a cedar plank and your favorite crackers or toasted bread to put the cheese on.

All together, the ingredients for this dish cost about $12 at the grocery store. Aside from the cheese, you can get multiple servings out of the ingredients. This is a huge bargain, because this appetizer easily could sell for $20 or more at a restaurant.

Dealing with the cedar plank requires the most effort. Soak it in water for a good hour to keep it from catching fire, and prep your standard grill and get it hot (around 400 degrees).

Char each side of the plank for a couple minutes and don’t leave the grilling area at all while doing this. Even wet, the plank picked up a flicker of flame.

Raichlen says the charring process is optional, but if you have the time, it’s a silly step to skip. It smells amazing.

And I wasn’t a big fan of wasting a full charcoal grill setup for five minutes of plank roasting, so I tossed some asparagus on there indirect to add another menu item.

Prepping the cheese is a one-minute process. Place it on the center of the plank, and coat the top with a heavy layer of sweet stuff (I used apricot jam instead of pepper jelly) and liberally scatter the slivered jalapeños on top.

If you want to get to eating the cheese quickly, Raichlen actually recommends putting it in the high heat of the grill you used to char the planks with some smoke chips. It will be ready in about 10 minutes.

Since I was using my water smoker that caps out at about 250 degrees, the cheese took about 35 minutes before it was finished. When the cheese swells and has a slight jiggle to it, it’s ready.

You can’t get a better serving plate than a hot cedar plank. Raichlen’s marriage of the aroma provided with the plank and the smoke penetration into the Camembert is tough to beat. Add in the jam and this dish could work easily as a dessert.

The cheese was intended to be a prolonged appetizer for the salmon and asparagus, but my wife and I devoured it all in less than five minutes.

My only word of caution was that the Camembert oozed out a bit after that first bite, so be prepared for some quick repair with extra crackers.

Also, you probably have to make at least two of these if hosting a gathering with four or more people.

And even though the high-heat cooking method is primarily listed in the recipe, doing it on the smoker will allow a prolonged margin of error before the cheese gets away from you.

This one now will be a regular offering at Chuck’s Patio Bar and Grill.