Tacos, Taquitos and Flautas | An Inspired Cook

Category: Tacos, Taquitos and Flautas
- Mojo Pork Tacos with Chamoy Sauce
  
  Posted at 11:35 am by NativeNM, on June 10, 2025
  It’s Tuesday so it must be Taco Tuesday! Today I’m sharing the tacos I made with the leftover mojo pork tenderloin. I cut the remaining mojo pork into small chunks to make these delicious tacos with mango salsa and a drizzle of chamoy sauce. Mango and chamoy pair together like peanut butter and chocolate, they just belong together. One of my favorite snacks are dried fruit or gummy candy coated in chamoy. My sister Kat picked up a bottle of Siete Chamoy sauce that is one of the best chamoy sauces I’ve ever tasted. Kat and I are condiment junkies, we are always trying something new and she challenged me to make something with this sauce. It has sweet tones mixed with tangy and spicy notes that make these tacos so flavorful. It’s distributed across the country so most likely you will find it at your local grocery store. I think you will love it on dried fruit, fresh mango or pineapple, and also pork and chicken. And don’t forget to make a Mangonado Margarita to go with your tacos. Happy Tuesday!
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  Posted in Recipes, Red or Green, Tacos, Taquitos and Flautas | 0 Comments | Tagged @Siete Chamoy, Chamoy Sauce, Mango Salsa, Mojo Pork Tacos with Mango Salsa and Chamoy Sauce, Mojo Pork Tenderloin
- Chicken Taco Salad
  
  Posted at 12:58 pm by NativeNM, on March 19, 2024
  If you’ve ever had a taco salad at a restaurant, it’s usually served in a flour tortilla bowl that has been deep fried or baked. It’s filled with salad and topped with seasoned ground beef, chicken, steak or pork, followed by grated cheese, salsa and a spicy ranch dressing. Sometimes I make a vegetarian version with black or pinto beans with roasted corn and avocado. I don’t have a mold to make flour tortilla bowls but I do have an alternative. I take a flour tortilla, cut it into triangles and pan fry them. They turn out light and crisp and seasoned perfectly with a sprinkle of red chile salt. I have a hard time not eating them all before they go into the bowl; they are so addictive! But with that said, fill your bowl with as many crispy fried tortillas as you wish and then top them with the rest of your salad fixings. Your going to love it! And if you want to make it healthier, just add some beans, corn, avocado or any other veggie to your salad, it’s up to you what you put in it.
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  Posted in Recipes, Red or Green, Tacos, Taquitos and Flautas | 6 Comments | Tagged Chicken Taco Salad, Fried Flour Tortillas, Oaxaca Cheese, Red Chile Salt, Salsa, Spicy Ranch Dressing, Taco Tuesday
- Hatch Green Chile, Corn and Guacamole Street Tacos
  
  Posted at 2:09 pm by NativeNM, on August 16, 2022
  Over the weekend, Joe and I spent a day in Taos, NM. We love Taos for their small town charm, the local artistry and the food! We could spend hours walking through the plaza, surrounding shops and art galleries. On Saturdays the plaza is packed with a farmer’s market, artisan breads, local crafts and music. When we started to get hungry we stopped at a food cart for some street tacos. We ordered a Carne Asada and a Poblano taco which were both amazing! The poblano tacos had a miso vinaigrette which sounded a bit strange (at least to me) but it really worked. Joe absolutely loved it and couldn’t stop talking about it so I took a picture of the menu with the intention of recreating it at home. Since it’s green chile season here in NM I thought I would use them in place of the poblano. I picked up some “Hatch” green chile and fresh corn at the market and roasted them on the grill. Then I prepped the miso vinaigrette and made a small batch of picked red onions in the morning so that they had time to marinate. With all the prep work taken care of, the tacos took no time at all to put together. My Hatch green chile had a bit more kick than the poblano version but no matter what you choose your taste buds will smile. There are so many flavors going on in these little tacos and it all comes together in a very good way!
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  Posted in Condiments and Sauces, Dutch Oven and Cast Iron, Recipes, Red or Green, Tacos, Taquitos and Flautas | 4 Comments | Tagged Hatch Green Chile Corn and Guacamole Street Tacos, Miso Guacamole, Miso Vinaigrette, Roasted Corn, Roasted New Mexico Green Chile, Street Tacos with Chile Corn and Guacamole, Vegetarian Hatch Green Chile Tacos, Vegetarian Street Tacos
- Blackened Shrimp Tacos with Mango Salsa
  
  Posted at 1:52 pm by NativeNM, on June 29, 2022
  Recently I cleaned out the freezer, something I do every few month’s. You know how it goes when we add things to the freezer and some things get pushed to the back and forgotten. I found a bag of vacuum sealed shrimp that I had put up a couple month’s ago. Since it’s grilling season, I immediately thought shrimp tacos would taste mighty good, especially with some mango or pineapple salsa and crunchy cabbage. I went to the store to pick up some fruit and cabbage. I found ripe mangos but the pineapple would need a few days, so it’s mango salsa tonight. This meal is a simple way to have a colorful tasty meal with little effort. I love the taste of grilled shrimp with tropical fruit. And the finely chopped cabbage adds a bit of crunch which makes these tacos look and taste like they came off a food truck.
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  Posted in Recipes, Red or Green, Tacos, Taquitos and Flautas | 6 Comments | Tagged Blackened Shrimp Tacos, Blackened Shrimp Tacos with Mango Salsa, Grilled Shrimp Tacos, Mango Salsa, Thai Chili Cabbage
- NM Inspired Pistachio Smoked Carnitas
  
  Posted at 10:03 am by NativeNM, on August 20, 2021
  I’ve only smoked meats a few times and while the outcome has always excelled my expectations, the method of using charcoal was difficult. Using charcoal to smoke is tiresome and difficult to regulate the temperature that you need to maintain over so many hours. After many month’s of debate with myself, I decided to get a pellet smoker. I did a lot of research and weighed the pros and cons before deciding on a Z-Grill. I’ve used it 3 times now and the meat has come out excellent, the cleanup has been fairly easy and has made the overall experience of smoking meats much more enjoyable. Recently my sister Kat gave me a bag of Gourmet Pistachio flavored pellets made here in New Mexico. I couldn’t wait to give it a try and thought smoked carnitas sounded so good using a pork butt roast with a red chile rub. I couldn’t have been more happy with the results. After 11 hours in the smoker, it reached the desired internal temperature of 203 degrees. I left it wrapped and set in a cooler to steam and rest for 2 additional hours. The moment I unwrapped the aluminum foil, the aroma of smoked pork permeated the kitchen. It smelled so good and we couldn’t wait to pick off a little piece to try. It was moist and tender and pulled apart so easily. The bark with all the spices is my favorite part. We set aside enough to make tacos and vacuum sealed the rest in half pound packages for the freezer. You can make so many meals with smoked carnitas. Try making tacos, taquitos, wraps, nachos, quesadillas, or a burrito bowl with rice and beans. Maybe I can convince anyone who is considering smoking meats that a pellet smoker is the way to go. It’s like a whole new level of cooking. I find it a fun experience from the first couple of hours when the aroma starts to infuse the air until the moment you take that first bite.
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  Posted in Entree, Recipes, Red or Green, Tacos, Taquitos and Flautas | 3 Comments | Tagged New Mexico Inspired Smoked Carnitas, NM True Flavors of the Southwest Smoker Pellets, Pistachio Smoker Pellets, Red Chile Carnitas, Red Chile Carnitas Rub, Smoked Carnitas
- Indian Tacos
  
  Posted at 11:13 am by NativeNM, on April 21, 2021
  I usually stay away from fried foods but when it comes to fry bread I will always make an exception. Lets face it, you just can’t make that crispy airy bread any other way. And one of the best ways to eat fry bread is to make Indian tacos aka Navajo tacos. This past year with Covid we’ve been ordering takeout instead of eating inside and I haven’t had an Indian taco from a restaurant in over a year. It tastes so much better when it’s fresh and comes out to the table warm and crisp. So I decided to make them at home and I have to say they tasted pretty darn good! The fry bread was a simple prep courtesy of Desert Gardens Fry Bread mix. Just add water, stir and let sit for 10 minutes. I used half the dough and placed the rest in the fridge to make sopaipillas the next day. For the toppings I browned ground beef and added beans and green chile. It tasted so good along with lettuce, cheese, tomato and onion. The one thing I would do is make smaller portions next time. These turned out huge and way more than we could eat but every bite was delicious!
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  Posted in Bread, Entree, Recipes, Red or Green, Tacos, Taquitos and Flautas | 9 Comments | Tagged Desert Gardens Sopaipilla and Fry Bread Mix, Indian Fry Bread, Indian Tacos, Monroe's Stewed Green Chile, Navajo Fry Bread, Navajo Tacos, New Mexico Indian Taco, New Mexico Navajo Taco
- Mojo Chicken Tacos
  
  Posted at 9:48 am by NativeNM, on April 13, 2021
  Recently I spent a weekend roasting a chicken and pickling some radishes to make some of the tastiest Mojo tacos around. Have you seen the spatchcock chickens that everyone is grilling these days? I think they look amazing! Mojo chicken can be described as chicken that’s been marinated in orange and lime juice along with garlic and herbs. Making it spatchcock allowed the chicken to lay flat on the grill and cook evenly. The chicken turned out tender, juicy and full of flavor. A whole chicken for 2 people makes a lot of meals; there was enough chicken for tacos along with some wraps, a pot of soup and sandwiches. The tacos can have any number of toppings, I chose some picked radish mix along with cilantro, avocado and crumbled fresco cheese I splurged and picked up some street tortillas in corn and flour that are smaller but fun to eat. We enjoyed these little street tacos with salsa and chips and called it a meal. They tasted like we got them off a taco truck!
  
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  Posted in Entree, Recipes, Red or Green, Tacos, Taquitos and Flautas | 3 Comments | Tagged Grilled Spatchcock Chicken, Mojo Chicken, Mojo Chicken Tacos, Mojo Spatchcock Chicken, Pickled Radish and Red Onions, Pickled Radish Mix
- Breakfast Tacos with Cheese Hash Browns
  
  Posted at 3:38 pm by NativeNM, on April 6, 2021
  Breakfast tacos are easy to make and scrumptious to eat. I like to make them with creamy scrambled eggs and toppings that include cheese, bacon, avocado and tomato with a drizzle of salsa. There are so many options that might go into a breakfast taco . . . maybe some diced onion or red peppers, green chile, spinach, or herbs. When it comes to toppings it’s all up to you. What I really want to talk about is the cheesy hash browns on the side. They are fantastic. If you order hash browns at a dozen different restaurants you’ll probably get a dozen different tastes and textures. I like my hash browns crispy outside while creamy inside. That’s a rare find but I think I’ve found a way to make them at home. After testing boiled potatoes and baked potatoes, I tried using dehydrated hash browns that you find in a box. The dehydrated shredded potatoes were the one that achieved that perfect combination of crispy and creamy hash brown. The addition of flour and butter makes the potatoes crisp on the outside while the cheese and egg keeps the inside creamy. I plan on testing some other additions like sour cream or yogurt instead of cheese to see how that alters the taste and texture. I’ll update you on my findings but in the meantime enjoy some breakfast tacos with some cheesy hash browns on the side.
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  Posted in Breakfast, Recipes, Side Dishes, Tacos, Taquitos and Flautas | 5 Comments | Tagged Breakfast Tacos, Cheese Hash Browns, Creamy Hash Browns, Crispy Hash Browns, Egg Tacos, hash browns, Tacos with Eggs
- Seasoned Beef Taquitos
  
  Posted at 12:22 pm by NativeNM, on June 5, 2020
  When I first discovered taquitos they were made with ground beef. These days you will find them filled with shredded chicken or beef and pulled pork. While they are all delicious, I find the ground beef taquitos a classic. And the salsa to dip them in is what makes them taste so good. You have to be choosy when picking corn tortillas for wrapping taquitos. They need to be thin and stone ground. If you have soft tortillas they are more likely to tear when rolling and won’t crisp they way they should. Bueno is my brand of choice here in NM. They are stone ground and a larger tortilla which is always a plus in making taquitos. Pan frying the tortillas in oil before rolling them is also key. Never blot the oil from the tortilla, this is what helps create that crisp texture when baking. Taquitos also freeze well, just double or triple the filling and tortillas and have them whenever you want.
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  Posted in Recipes, Tacos, Taquitos and Flautas | 4 Comments | Tagged Bueno Corn Tortillas, El Pato Hot Tomato Sauce, Seasoned Beef Taquitos, Seasoned Ground Beef Taqitos, Taquitos
- Taquitos Al Pastor with Green Chile Dip
  
  Posted at 1:23 pm by NativeNM, on March 12, 2019
  As promised, I have another way to use the sauce that makes the best Al Pastor tacos. Taquitos are something I grew up on and have loved all my life. They are basically rolled tacos made with corn tortillas and filled with anything from ground beef to chicken to pork to steak; really you can fill them with anything that tastes good. And the fun part is that they are the best finger food made for dipping. Usually I dip them in guacamole or salsa but today I am going with green chile dip. Pork is the traditional meat when making Al Pastor and I’m going to take a small pork roast and cook it low and slow until it will easily pull apart with 2 forks. It may not be the traditional way of making Al Pastor pork but it’s just might just be the tastiest to roll up inside a tortilla yet. There’s not much else to say, except you gotta try these!
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  Posted in Dutch Oven and Cast Iron, Recipes, Red or Green, Tacos, Taquitos and Flautas | 9 Comments | Tagged Al Pastor Pork, Al Pastor Taquitos, corn tortillas, Green Chile Dip, Taquitos
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