Here’s a satisfying street taco recipe that comes together in a flash. It’s topped with a tangy chipotle-lime coleslaw that provides flavor, spice and crunch to these satisfyingly savory street tacos. When Aristotle said the whole is greater than the sum of the parts, he was talking about tacos, right? Because these tacos are made […]
Here’s a satisfying street taco recipe that comes together in a flash. It’s topped with a tangy chipotle-lime coleslaw that provides flavor, spice and crunch to these satisfyingly savory street tacos.
When Aristotle said the whole is greater than the sum of the parts, he was talking about tacos, right? Because these tacos are made up of some seriously good parts: thin slices of savory seared steak, toasted flour tortillas, a tangy chipotle-lime slaw, and a sprinkle of pickled jalapeños and fresh cilantro.
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The perfect taco hits all the right notes, combining spicy and sweet, soft and crunchy, salty and tangy.
And these steak street tacos do just that, with thin slices of steak browned to perfection, and topped with a bright and crunchy slaw made with a mix of Duke’s Mayonnaise, smoky chipotle, and fresh squeezed lime juice.
What makes it a street taco and not just a regular taco? The size, essentially.
Street tacos are generally smaller, about 4-5″ in diameter versus a more typical 6″ corn tortilla or 8″ flour tortilla. The handheld size makes them easy to eat standing in the street. We’ve found both corn and flour tortillas labeled ‘street taco size’ recently, and although we opted to use flour here, you could really use either.
Even better… warm the tortillas in the same skillet with all the flavorful fat and brown bits leftover from cooking the steak. Inspired in part by a drool-worthy binge-watch of the Taco Chronicles series (which I highly recommend checking out), specifically the episode on Suadero tacos. This particular kind of taco is made with seasoned beef cooked long and slow in a bath of its own fat (beef confit, essentially); the tortillas are also drenched in fat and toasted prior to being loaded up with the juicy, flavorful meat and simple toppings.
While our steak tacos are not even close to authentic Suadero tacos (the thin slices of steak cook in mere minutes, rather than slow cooking for hours as is traditional), we were certainly inspired by the preparation and especially the brilliant step of fat-soaking the tortillas.
Since we can’t exactly travel to Mexico right now to enjoy the real thing, this will have to do.
This chipotle tomato soup is an absolute GAME CHANGER. Mostly because it is served with super easy and quick smoked cheddar pull apart bread. You will struggle to stay away from this entire loaf. Oh boy is this incredible. I’ve told you before about how I love the tradition of tomato soup and grilled cheese […]
This chipotle tomato soup is an absolute GAME CHANGER.
Mostly because it is served with super easy and quick smoked cheddar pull apart bread. You will struggle to stay away from this entire loaf. Oh boy is this incredible.
I’ve told you before about how I love the tradition of tomato soup and grilled cheese on Halloween! I think one of you readers even tipped me off to the tradition. This would have been an awesome tradition when I was growing up because we always ate dinner quickly before trick-or-treating!
These days, we usually have our parents and family over on Halloween – the result of having the first born grandchild/nephew, etc. SO I make a chili bar for everyone, which is also very fun. It’s also much easier than cooking 12 separate grilled cheeses, you know?
But if you’re looking for traditions for Halloween night, this tomato soup and grilled cheese one needs to happen!
This twist is PERFECTION. I realize that 2020 is the year that we’re not supposed to be sharing food, but here we are and I think if you make this pull-apart bread for just your family in your home to share, you’re golden.
First, the soup!
This soup is basically my go-to favorite, nordstrom copycat (but better, I swear) tomato soup. I added a little bit of chipotle chili powder to the base, cooking it over heat with the shallots and garlic.
The end result is INCREDIBLE. There is this slight bite of heat but it is not spicy, if that makes sense. There is the perfect amount of heat and I am not someone who loves spicy food. If you dip your bread in the soup, it’s even milder. A spoonful will give you a little lasting heat flavor, but otherwise it is a dream!
P.S. if you don’t want anything spicy at all, just skip the chipotle. It’s as easy as that.
Now, for the bread!
YEARS ago, I made this white pizza pull apart bread. It’s definitely a cheaters recipe but really oh-so delish. You simply cut a grid pattern into a loaf of bread (I prefer sourdough) and stuff it full of cheese.
Yes. Stuff it full of cheese. OMG my dream.
Then bake it!
The end result are these perfect cheese-covered bread slices that are incredible for dipping. Or just eating on their own. Basically… inhaling.
This flavor combo cannot be beat! Chipotle tomato soup with a hint of smoky heat, and then smoked cheddar cheese melted all over the rustic sourdough.
DREAM MEAL.
Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread
Chipotle Tomato Soup with Smoked Cheddar Pull Apart Bread
This chipotle tomato soup is creamy and delish with a hint of heat. Serve with smoked cheddar pull apart bread for a slice of heaven!
Course Main Course
Cuisine American
Total Time 1hour
Servings 4people
Author How Sweet Eats
Ingredients
chipotle tomato soup
2tablespoonsunsalted butter
2shallots,sliced
2garlic cloves,minced
1 1/2tablespoonstomato paste
¼teaspoonchipotle chili powder
28 oz diced fire-roasted tomatoes
2/3cupcooking sherry
1/3cupchicken stock
3tablespoonsbrown sugar
1/2teaspoondried basil
1/4teaspoonsalt
1/4teaspoonpepper
3/4cupheavy cream
freshly snipped chives for garnish
smoked cheddar pull apart bread
1loaf sourdough bread
4tablespoonsbutter,melted
8ouncessmoked cheddar cheese,freshly grated
fresh chives,for sprinkling
Instructions
Heat the butter in a saucepan over medium-low heat. Add in the shallots and garlic, cooking until soft and slightly golden and stirring occasionally, about 8 to 10 minutes. Stir in the tomato paste and chipotle powder and cook for another 5 minutes. Add in the tomatoes, sherry, chicken stock, brown sugar, basil, salt and pepper, then bring the mixture to a boil. Reduce to a simmer and cook for 20 minutes.
Transfer the soup to a high-powered blender and carefully blend until pureed. Transfer back to the pot over low heat. Right before serving, stir in the heavy cream. Taste and season additionally with salt and pepper if needed – it might, depending on your tomatoes. To serve, drizzle the soup with the extra cream and garnish with chives.
smoked cheddar pull apart bread
Preheat oven for 400 degrees F. Line a baking sheet with parchment paper. Slice a grid pattern into the loaf of bread, leaving about an inch uncut at the bottom of the loaf. I find it easiest to slice longways and then go back and slice the rest of the grid.
Loosely tent the bread with foil and place in the oven for 10 minutes.
Remove the bread and gently pry apart the bread squares. Drizzle the butter into the crevices of the bread. Gently pull apart the bread again and stuff the grated cheese into the crevices and pile it on top. Bake the bread for 15 to 20 minutes, uncovered, or until the cheese is golden and bubbly. Sprinkle with chives and serve immediately.
This robustly flavored vegetarian chili features three kinds of beans and pumpkin puree for a luxurious texture and fabulous fall flavor. So good you won’t miss the meat! Here’s a hearty fall recipe for you, full of ingredients you probably already have in your pantry! Just because it’s vegetarian doesn’t mean it’s bland, as this […]
This robustly flavored vegetarian chili features three kinds of beans and pumpkin puree for a luxurious texture and fabulous fall flavor. So good you won’t miss the meat!
Here’s a hearty fall recipe for you, full of ingredients you probably already have in your pantry! Just because it’s vegetarian doesn’t mean it’s bland, as this chili proves.
It’s that time of year.
The temperatures are dropping. The markets are heaped with pumpkins. Your pantry is stocked with stacks of canned beans and tomatoes that you probably bought back in April and have since forgotten about (or maybe that’s just me?)
Needless to say, this hearty and healthy vegetarian chili is just what you’ve been craving this fall.
Our first batch was simply a vegetarian three-bean chili, sans pumpkin. And while the flavor was spot on, the texture was a bit watery, which, for something like chili, isn’t ideal. At least in my mind I always imagine a thick and hearty stew, so we made our notes and shelved the recipe for another day.
The next time around, inspired by a windfall of three giant cans of canned pumpkin from Costco (and a little push from our devoted facebook group), we decided to add pumpkin puree to give the soup some added body and richness; it makes for a luxurious texture, with just a hint of sweetness and subtle pumpkin flavor (don’t worry, this is by no means pumpkin spice chili… because that would be taking things entirely too far.)
Chipotle Burgers are served on a toasty bun and topped with avocado, Pepper Jack cheese, and a special chipotle sauce. Guaranteed to be everyone’s new favorite grilled burger. Chipotle Burgers take your regular hamburgers and add adobo sauce and chipot…
Chipotle Burgers are served on a toasty bun and topped with avocado, Pepper Jack cheese, and a special chipotle sauce. Guaranteed to be everyone’s new favorite grilled burger. Chipotle Burgers take your regular hamburgers and add adobo sauce and chipotle peppers for an incredible, smoky flavor that’s made even better by some time on the…
This chipotle BBQ chicken + creamed corn will make you the happiest! Most weekends on instagram or my week in the life update, I show a grilled BBQ chicken. Let’s just say it’s a dish I make constantly but never deem special enough to share. You know? Plus. I switch things around so much – […]
This chipotle BBQ chicken + creamed corn will make you the happiest!
Most weekends on instagram or my week in the life update, I show a grilled BBQ chicken. Let’s just say it’s a dish I make constantly but never deem special enough to share. You know? Plus. I switch things around so much – the seasonings, the sauce – that it’s never made one exact way.
But! So many of you have asked for the recipe, or let’s say the method, that I’m here today with a version of it for you! I made the sauce and while I occasionally switch between homemade and store-bought, the method for this chicken never changes.
Spoiler alert: it’s pretty darn easy.
Since I can’t help but be extra, I had to serve it with this creamed corn. I wish I could curl up in a bowl of this corn and take a nap. It’s another version of summer comfort food that we just can’t get enough of. Make it now while corn is living its best life!
This sauce uses chipotle chili powder for some heat, but you could also dice up a chipotle pepper with some adobo sauce instead. It also uses beer, which I LOVE to use in sauce – but you can always sub the root beer, or even ginger ale or even broth. The sauce can be made ahead of time (and is delicious when it is!) and stored in the fridge.
Grab when you’re ready to make this dish and it will only take a few minutes!
Now let’s talk about the corn.
This freaking corn – oh my gosh.
First, given the title you obviously know I grilled it. I did and it’s so good. But you don’t HAVE to grill it if you’re in a pinch, or you don’t have a grill, or it’s pouring rain and you can’t walk outside, or if you’re making this in the middle of winter. Use fresh corn cut from the cob – even use frozen corn (it doesn’t have to be thawed first either). Basically, whatever corn you have on hand.
Because this… is absolute heaven. It’s a rich and decadent dish but still somewhat light and fresh. Does that even make sense? Probably not. But it’s a combo of savory and sweet while tasting like the biggest burst of summer.
It almost reminded me of this corn pudding, but again, in a lighter, fresher way. It’s creamy and sweet and the perfect accompaniment to a meat or vegetable dish that has a little heat. This will 100% be a staple for us for all the summers to come!
Now combined, this is SUCH a good plate. Sticky and saucy chicken with a little spice. Creamy and fresh, sweet corn with herbs. The bites are just perfect together. Add a house salad and you’re good to go!
This chipotle bbq chicken is made with homemade chipotle beer BBQ sauce! Serve alongside creamed grilled corn and summer dinner is complete!
Course Main Course
Cuisine American
Prep Time 1hour
Cook Time 15minutes
Resting Time 10minutes
Total Time 1hour25minutes
Servings 4people
Author How Sweet Eats
Ingredients
3/4cupketchup
2/3cupbeer
½cuphoney
3garlic cloves,minced
2tablespoonapple cider vinegar
2tablespoonsdijon mustard
1teaspoonworcestershire sauce
1/4teaspoonchipotle chili powder
½teaspoononion powder
½teaspoonsmoked paprika
¼teaspoonfreshly ground black pepper
1poundboneless, skinless chicken breasts or thighs
salt and pepper
2teaspoonsgarlic powder
creamed grilled corn
6 to 8ears of corn(you need 2.5 cups kernels)
1cupheavy cream
1tablespoonsugar
2garlic cloves,minced
2tablespoonsbutter
¼cupparmesan cheese
1cupmilk(any kind works!)
2tablespoonsflour
fresh chopped chives
Instructions
Place all ingredients in a saucepan and whisk together until combined. Heat over medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from the heat and let sit at room temperature until it cools and thickens even more. You can easily make this ahead of time!
Preheat the grill to the highest heat. Once hot, you can throw the ears of corn on the grill and grill them for 15 minutes, turning them every 5 minutes. You could even use leftover grilled corn. You can also make the creamed corn with the fresh corn from the cob. Or from frozen! Once the corn is grilled, set it aside.
Season the chicken all over with salt, pepper and garlic powder. I like to brush about a tablespoon or so of the sauce on the chicken.
Place the chicken directly on the grates and grill for 5 minutes. Flip and grill for 5 minutes more. Cook for 1 or 2 more minutes or until the internal temperature reaches 160 or 165 (if it’s 160, it will likely reach 165 as it rests). Remove the chicken and let it rest for 10 minutes before slicing. While it rests, you can make the creamed corn.
Serve the chicken sliced with the corn.
creamed grilled corn
Heat the corn, cream, sugar and garlic in a large skillet or saucepan over medium heat. Add a big pinch of salt and pepper. Stir to combine.
Place the milk in a shaker bottle or cup and add the flour. Shake for 30 seconds to make a slurry. Pour it into the skillet, stirring to combine. Cook over medium heat, letting it bubble and simmer but also stirring often, until the mixture is thickened. Once thickened, stir in the parmesan cheese. Taste and season additionally - add more salt and pepper or add more parmesan! Sprinkle with chives and serve.
After learning how easy it is to make tamales (no seriously), we set our eyes on more flavor combinations!
And after some testing, this classic yet incredibly flavorful combination won out. Say hello to your go-to vegan tamale flavor: sweet potato bla…
After learning how easy it is to make tamales (no seriously), we set our eyes on more flavor combinations!
And after some testing, this classic yet incredibly flavorful combination won out. Say hello to your go-to vegan tamale flavor: sweet potato black bean! Just 10 basic ingredients required. Let’s do this!
How to Make Vegan Tamales
It all starts with baking your sweet potatoes until tender and sweet.
If you’re looking for a plant-based “meat” alternative for Mexican night, look no further! Introducing smoky lentil vegan taco “meat”!
This 1-pot dish is made entirely with whole food ingredients including finely shredded carrots, which moc…
If you’re looking for a plant-based “meat” alternative for Mexican night, look no further! Introducing smoky lentil vegan taco “meat”!
This 1-pot dish is made entirely with whole food ingredients including finely shredded carrots, which mock the texture of meat, and lentils, which add plenty of plant-based protein. Let us show you how it’s done!
This quick and easy recipe starts with sautéing onion and garlic in a large skillet.
How to make chipotle cheddar smashed potatoes and elevate your life! Just joking. Sort of. I mean, these might elevate your life right now in a delicious, spicy way? It’s worth a try. I’m popping in today with this bonus cop-out recipe for you because it’s just TOO good. I wanted to share it with […]
How to make chipotle cheddar smashed potatoes and elevate your life!
Just joking. Sort of. I mean, these might elevate your life right now in a delicious, spicy way?
It’s worth a try.
I’m popping in today with this bonus cop-out recipe for you because it’s just TOO good. I wanted to share it with you in case you need a quick side dish (or, let’s be honest… a snack?) with all the cooking you’re doing at home. P.S. who else is majorly over the dishes situation?
SO!
We make crispy smashed potatoes constantly in this house. They are easily Eddie’s favorite side dish.
Judging from how much you guys make this recipe, I think you love them too!
They are easy, you can prep them ahead of time (I do at least every other week) and they just taste.so.good. And the best best best part is that they go with so many dishes.
Oh and that they are wildly versatile.
!!!!!!!!
All the exclamation points. Because who wouldn’t want to eat this?
I love a smashed potato recipe so much that I included it in my next cookbook, along with a sweet potato version. So excited for you to see!
We make the classic version constantly, but sometimes I like to switch it up. Obviously, since I have the I’m-always-bored brain the kitchen.
Depends on what the main meal is, you know?
These potatoes are showered with chipotle chili powder, roasted until crispy (the edges are everything) and then smothered in cheddar cheese.
After a quick bake for the cheese to melt, I top them with plain greek yogurt, a few bacon shards and chives. They are spicy but cheesy and crunchy. A little tangy and refreshing from the yogurt. Savory and crisp from the bacon. Seriously, they are just outstanding.
These super crispy chipotle cheddar smashed potatoes are the best side dish. A little spicy and smothered in cheese, they are irresistible.
Course Side Dish
Cuisine American
Prep Time 30minutes
Cook Time 30minutes
Total Time 1hour
Servings 4people
Author How Sweet Eats
Ingredients
2poundsbaby yukon gold potatoes
3tablespoonsolive oil
½teaspoonchipotle chili powder
½teaspoonsalt
½teaspoonfreshly cracked black pepper
½teaspoongarlic powder
2sliced bacon,chopped
4ouncessharp cheddar cheese,freshly grated
plain greek yogurt or sour cream,for topping
fresh chives or scallions,for topping
Instructions
Place the potatoes in a large pot and fill it with cold water. Bring the water to a boil. Simmer the potatoes until they are just barely fork tender. Strain the potatoes and let them cool slightly.
Preheat the oven to 450 degrees F.
Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. It’s okay if they kind of break apart!
Drizzle or brush the remaining olive oil over the potatoes. I actually use an olive oil spritzer for this part! Sprinkle the potatoes with the chipotle chili powder, salt, pepper and garlic powder.
Place the sheet in the oven and roast the potatoes for 20 minutes, until golden and crispy. While the potatoes are cooking, heat a skillet over medium-low heat and cook the bacon until crispy.
Remove the potatoes from the oven and sprinkle cheddar on the tops of each. Bake for 5 minutes more, until the cheese melts. Remove and top with yogurt/sour cream, bacon and chives. Serve immediately!
Who wants to fight me for the cheese on the baking sheet?
This recipe is inspired by a salad we loved ordering at a restaurant that featured roasted chicken, cornbread croutons, and a smoky-sweet dressing.
To keep our version plant-based and gluten-free, we opted for chickpeas instead of chicken and candied …
This recipe is inspired by a salad we loved ordering at a restaurant that featured roasted chicken, cornbread croutons, and a smoky-sweet dressing.
To keep our version plant-based and gluten-free, we opted for chickpeas instead of chicken and candied pecans in place of cornbread, and we crafted a 5-minute smoky chipotle dressing to cut down on prep time.
The result is an incredibly satisfying salad that strikes the perfect balance between smoky, spicy, savory, and sweet.
