Latin Flavors Blog Hop for Bubba and Squirt's Mayan Adventure #bookrelease

Latin Flavors Blogfest

 

 

Prompt: What is your favorite Latin-flavor recipe?

 

As noted in a previous post, I have a tough time making decisions, so the word "favorite"  always puts me in a quandary. So I am going with our most recent family favorite, and not our bell pepper based chili (my kids couldn't eat tomatoes for many years) or our fiesta lime chicken-potato bake.

Instead, I give you Navajo Tacos Okay, this is the name of the recipe my daughters found and I hope it's not offensive to anyone, because I don't know if anyone from the Navajo Nation eats these. So, I renamed them:

Spicy Southwest Tacos with Flatbread

Because I had use substitutions for many years for my daughters and I, you will note there are substitutions and possible additions listed. Thankfully, many of our food digestion problems lessened with many years of avoiding corn and gluten-based foods.

Ingredients Needed:

Flatbread (either your choice of store-bought or homemade)

1 Tablespoon Olive Oil (or your favorite cooking oil)

1 to 1.5 lbs Ground beef (or turkey)

1 16 oz can of black beans (or your fave beans)

1 yellow/sweet onion, chopped before you start to cook!

1 16 oz can of diced tomatoes or freshly diced tomatoes (OR two extra bell peppers, sliced and/or ground up for juiciness)

1 Red (or orange) Bell Peppers, diced (if you substitute bell peppers for the tomatoes, you need more) Use just 1 with the regular recipe)

1 small can (4 oz?) of green chilies (or freshly diced green chilies)

1 Tablespoon Chili Pepper

1 Teaspoon Cumin (may do more if you are avoiding salt or like the flavor)

1 Teaspoon Paprika

Salt and Pepper to taste (tiny amounts)

Grated cheddar cheese or cheese substitute (amount? Depends on how much you like cheese)

Additions you can add to the cooking process: Garlic, corn

Additions you can add after the cooking process: green onions, avocado, sour cream, olives

COOKING: 

Step 1: Get all the ingredients out, chopped, and ready to go in your prepped cooking area. This may seem obvious to some, but sometimes I try to cook "on the fly" and it goes badly, so I recommend making yourself do this step. 

Step 2: Heat the oil on medium to medium-high heat in a really large saucepan or a soup pot. Add the chopped onions and cook them until they turn golden. (If you do garlic, this is the time to cook it, too.)

Step 3: Add your ground beef (turkey) to the pan. Cook until it's a cooked brown color. After it's cooked, you can either drain the oil from the meat or you can keep it in the pan - it's really based on taste. My family prefers it drained. I've seen people cook it the other way, too.

Steps 4-5: (you need to stay focused here, put your favorite book down, and cook like a pro!): Put the beef and onion mix back in the pan if you drained the oil/grease, and add in the diced tomatoes, diced bell pepper, the can of black beans, green chilies, and all spices. Mix this all well while cooking it on a medium-high heat for 2-3 minutes. Then, put the heat on low-to-medium, cover the whole pan, and let it simmer for 5-15 minutes, stirring occasionally. (If you want corn, add it to this step.)

Step 5: While the main dish is simmering, warm up your flatbread via microwave or pan, depending on your comfort level. Grate the cheese, if you haven't already. 

Slice up those avocados and green onions, if you want them to top your dish. And get out the sour cream at this point. Set the table, etc.

Step 6: Get the family, say your blessing or words of wisdom for the day, and serve up the yummy food by topping the flatbread with the pan-fried mix of meat and veggies. Add cheese or any other extras on top and eat it with a fork or by hand. Enjoy the heat!

Even if you don't have to use substitutions for health reasons, try them for variations on this recipe. Add cucumbers to the final product, or cook in some summer squash with the main dish. You might find an unexpected flavor combination you really enjoy! 

You can also eat the main dish over a large salad bowl of greens or serve it up over your favorite chips or taco shells.

Page Count: 96 
Digital Price: 3.99 
Print Price: 7.95

 

BUY LINKS:

Amazon/ Barnes and Noble

iTunes

Smashwords, Kobo

Books-a-Million,

Amazon UK/ Amazon CA

 

BLURB: An Ancient Mayan civilization!

 

That’s what Bubba and Squirt find when they travel through the mysterious vortex for another wild adventure. There they meet archeologists who are unearthing priceless artifacts.

 

But someone is stealing them. And an encounter with the Tate Duende awakens magic within Bubba. Throw in the mysterious Alux and a new discovery and things get sticky.

 

Will Bubba and Squirt solve the mystery, or will they be stuck forever in the jungles of Belize?

About the Author: Sherry Ellis is an award-winning author and professional musician who plays and teaches the violin, viola, and piano. When she is not writing or engaged in musical activities, she can be found doing household chores, hiking, or exploring the world. Ellis has previously published, Bubba and Squirt’s Big Dig to China; Don’t Feed the Elephant; Ten Zany Birds; That Mama is a Grouch; and That Baby Woke Me Up, AGAIN. Ellis lives in Atlanta, Georgia.

 

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