Tag Archives: garlic

Crispy Tacos with Ground Beef | Tacos Dorados de Res

by Dolores (Lola) Drieslein (my grandmother)

1 ½ pounds of ground beef
4 cloves chopped garlic
¾ cup chopped onion
1 tablespoon oregano
1/8 teaspoon dry basil
Salt (to taste)
Pepper (to taste)
1 cup oil
12 corn tortillas
2 cups freshly shredded cheddar cheese
2 cups shredded lettuce
2 tomatoes diced
Spicy Red Salsa with Chile Japonés

Preparation (taco meat):
Combine ground beef, garlic, onion, oregano, basil, salt and pepper in a pan over low heat. Allow to cook slowly, while partially covered. Try to avoid breaking up meat as it cooks, but move occasionally.
Once meat looks like it is nearly completely browned, break it into smaller chunks.
Remove from heat and allow to partially cool.

Preparation (tacos):

  1. Prepare pan with oil over high heat. Allow to get very hot.
  2. In the meantime, warm tortillas to avoid breakage when frying.
  3. Spoon approximately two tablespoons of meat mixture into tortilla and fold in half. Avoid overstuffing or meat may cause oil to splash if it falls into pan. Gently place tacos (one at a time) in pan and hold down top flap with tongs for a few seconds to ensure that the taco remains closed as it fries. Once bottom side of taco is golden and crispy, turn to fry the other side. Drain tacos on paper towel.
  4. When ready to serve, dress each taco with a layer of shredded cheese, lettuce, tomato, and salsa. This dish goes particularly well with Red Spanish Rice.

Red Tomato and Chipotle Salsa | Salsa Roja con Chipotle

by Rodrigo Mendoza (my cousin)

3 large tomatoes
1 7-ounce (small) can chipotles peppers in adobo sauce
¼ large onion
10 cloves garlic
1 teaspoon salt (or to taste)


  1. Boil tomatoes, chili, onion, and garlic until tomato becomes soft. Remove from heat, transfer ingredients to bowl, and let cool. Reserve broth.
  2. Blend ingredients with salt and ¼ cup reserved chile broth on medium setting for 30 seconds or until smooth.
  3. Add reserved chili broth to salsa mixture in small amounts until it reaches desired consistency. This step is optional.

Garlic Spaghetti | Pasta al Ajillo

by Elise Wiarco (my younger sister)

1 1-pound pack spaghetti noodles
1 tablespoon oil
1 tablespoon salt
1 bunch fresh flat leaf parsley minced
10 garlic cloves sliced
¾ cup olive oil
Garlic salt (to taste)


  1. Cook spaghetti noodles with 1 tablespoon oil and salt water until al dente. Drain and set aside.
  2. While noodles are cooking, sauté garlic in olive oil on a medium flame. Once soft, add noodles and freshly chopped parsley.
  3. Season with garlic salt.

Pork Carnitas | Carnitas

by Vanessa Wiarco (my older sister)

5 pound pork butt roast
15 garlic cloves peeled and slightly smashed
1 orange freshly squeezed
Salt (to taste)
Pepper (to taste)


  1. Preheat oven to 250 degrees Fahrenheit and place roast in large baking dish, with fatty side facing up.
  2. Pierce roast with a sharp knife in various areas, then insert whole garlic cloves into holes.
  3. Pour freshly squeezed orange juice over entire roast and season with salt and pepper.
  4. Cover with aluminum foil and slow cook for 5 to 7 hours. Every hour, baste with juices that are released during cooking. Cook uncovered for last hour.
  5. Once roast is ready, remove from oven and rough chop into cubes or shred into small pieces. It should be soft enough to shred with ease.
  6. Serve over warm corn tortilla and top with cilantro and onion with a side of Red Spanish Rice.

Garlic Shrimp with Chile Negro | Camarón al Mojo de Ajo con Chile Negro

by Vanessa Wiarco (my older sister)

¾ cup olive oil
30 raw shrimp in shell (jumbo shrimp works best)
3 tablespoons butter
6 dry chile negro peppers, stems removed and broken into 2-inch pieces
12 cloves garlic peeled and slightly crushed
Garlic salt with parsley (to taste)
Fresh ground pepper (to taste)


  1. Clean (do not remove shell or tail) and devein shrimp. Rinse well.
  2. Butterfly shrimp by slicing partially through lengthwise, then season well with garlic salt and pepper.
  3. Preheat large shallow pan with olive oil on medium heat.
  4. Once hot, but not smoking, add garlic and sauté 3-4 minutes stirring constantly to avoid burning. Once garlic becomes soft, move to the outer sides of the pan.
  5. Add chile negro and sauté for 2 minutes or until softened. Move constantly to avoid burning. If it begins to get crispy, lower heat. Move to outer sides of pan.
  6. Place shrimp in pan, open side facing down (shell side, facing upward). Add butter to the middle of the pan and allow it to melt outward.
  7. Cook for approximately 3-5 minutes on each side or until orange and no longer translucent.
  8. Serve with olive oil used to cook shrimp and pieces of chile negro.