3 Tia Rosa Recipes to Try Tonight!

Chorizo and Red Pepper Breakfast Tacos (Serves 6)

Ingredients:

1 Tia Rosa Taco Kit
1 lb (500 g) frozen diced hash browns, thawed
3 tbsp (45 mL) vegetable oil, divided
1 lb (500 g) fresh chorizo sausages, casings removed
1 onion, chopped
1 red pepper, chopped
1/2 cup (125 mL) reduced-sodium chicken broth
1/3 cup (75 mL) sour cream
1 tsp (5 mL) lime juice
6 eggs, scrambled
2 tbsp (30 mL) chopped fresh parsley

Method:

Preheat oven to 350 F. Spread hash browns on paper towel; gently blot off excess moisture. Heat 2 tbsp oil in large nonstick skillet set over medium-high heat; cook hash browns for 7 to 10 minutes or until tender and golden brown. Add half of the seasoning pouch from Taco Kit; set aside. Meanwhile, heat remaining oil in separate large nonstick skillet; crumble in sausage. Cook for about 5 minutes or until browned. Add onion, red pepper and remaining seasoning pouch from Taco Kit; cook for about 2 minutes or until fragrant. Add chicken broth; simmer for 8 to 10 minutes or until vegetables are tender. Stir in sauce from Taco Kit; cook for about 2 minutes or until heated through. Mix together sour cream and lime juice. Spread tortillas on parchment paper–lined baking sheet; heat in oven for about 2 minutes or until warmed. Divide sausage mixture among tacos. Top with scrambled eggs, hash browns, sour cream mixture and parsley.

Tips: Add extra richness by garnishing tacos with sliced avocado and shredded cheddar cheese. Use spicy chorizo sausage and serve with hot sauce for a five-alarm breakfast.

One-Pan Beef Taco Dinner (Serves 6)

Ingredients:

1 Tia Rosa Taco Kit
1 tbsp (15 mL) vegetable oil
1 lb (500 g) ground beef
1 onion, chopped
2 cloves garlic, minced
2 cups (500 mL) Minute Rice
1 cup (250 mL) sodium-reduced beef broth
1 large tomato, chopped
1 cup (250 mL) shredded cheese
1/2 cup (125 mL) chopped green onion
2 cups (500 mL) shredded lettuce
2 small ripe avocados, pitted and sliced

Method:

Preheat oven to 350 F. Heat oil in large nonstick skillet set over medium-high heat; crumble in beef. Cook for 3 to 5 minutes or until meat starts to brown. Add onion, garlic and seasoning pouch from Taco Kit. Cook, stirring occasionally, for 5 to 7 minutes or until beef is browned. Stir in rice and sauce from Taco Kit. Pour in broth; bring to boil. Reduce heat; cover and simmer for about 5 minutes or until rice is tender and liquid is almost completely absorbed. Stir in chopped tomato and remove from heat. Sprinkle with cheese and green onion. Cover and let stand for 5 minutes or until cheese is melted. Place tortillas on parchment paper-lined baking sheet; heat in oven for about 2 minutes or until warmed. Serve tortillas with beef mixture, lettuce and avocados to assemble tacos.

Tips: Make this recipe a bit leaner by substituting ground turkey or chicken for the beef. Cut tortillas into wedges and toast in the oven until golden and crisp to serve alongside the beef skillet as a shareable nacho-style meal.

Pulled Chicken Tacos (Serves 6)

Ingredients:

1 Tia Rosa Taco Kit
10 boneless skinless chicken thighs
3/4 tsp (4 mL) each salt and pepper, divided
1 tbsp (15 mL) vegetable oil
3/4 cup (175 mL) sodium-reduced chicken broth
1/2 cup (125 mL) smoky barbecue sauce
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) finely grated lime zest
1 tbsp (15 mL) lime juice
2 cups (500 mL) shredded purple cabbage
2 cups (500 mL) shredded carrots
1/2 cup (125 mL) thinly sliced green onion
1/2 cup (125 mL) crumbled feta cheese
Fresh cilantro leaves
Lime wedges

Method:

Season chicken thighs with 1/2 tsp (2 mL) each salt and pepper. Heat oil in Dutch oven set over medium-high heat; in batches, cook chicken thighs for about 3 minutes per side or until browned. Whisk together broth, barbecue sauce and seasoning pouch from Taco Kit; pour over chicken thighs. Bring to boil; reduce heat to medium-low. Cover and cook for 35 to 40 minutes or until chicken is very tender. Remove from heat; let cool slightly. Meanwhile, whisk together mayonnaise, lime zest, lime juice and remaining salt and pepper. Toss with cabbage, carrots and green onion. Refrigerate for 1 hour. Using 2 forks, pull chicken into fine shreds; toss with sauce from Taco Kit. Serve chicken on tortillas, topped with coleslaw and feta cheese. Garnish with cilantro; serve with lime wedges.

Tips: Wrap tortillas in foil and warm in 300 F (150 C) oven for 20 minutes before serving if desired. For a vegetarian meal, substitute fried tofu for chicken. Add sliced fresh or pickled jalapeños to coleslaw for a spicy kick.

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