Pulled Pork Tacos


We found some pork ribs in the freezer on a cold morning last week and decided to “slow-cooker” them, as one of my mom’s friends says, all day. We kept them moist with beer and they turned out beautiful. The meat fell right off the bone and it totally tastes like carnitas (and looks like carnitas) but is way healthier because it’s not fried in a ton of oil.

{serves 4}

  • 2 lbs pork ribs
  • 1 Mexican beer
  • 2 large garlic cloves
  • 1/2 sweet onion
  • 2 tbsp olive oil
  • dash of red pepper flakes (optional)
  • salt/ pepper

to serve:

  1. pre-heat oven to 325º F
  2. dice onion and mince garlic
  3. heat olive oil in a large dutch oven (ours is 3 1/2 quarts) over the stove, sauté onion and garlic in there with the red pepper flakes (optional)
  4. then add the ribs, brown them on both sides with some salt and pepper
  5. pour 12 oz beer over the meat and transfer pot to oven (keep lid on), braise at 325º F for about four hours
  6. then turn the oven down to 300º F for about 5 1/2 hours, adding liquid as needed (water or more beer)
  7. by then the meat should be done, remove from oven and let cool a bit then use a fork to gently shred the meat

© 2016, domenicadreamsofcalamari. All rights reserved.

Healthy Mexican Breakfast


      I think tempeh is kind of unfairly stigmatized. Tofu is mainstream now but its’ lumpy, rugged brother, Tempeh, hasn’t had his moment yet. I prefer tempeh actually, it’s a much more interesting (some would say toothesome) texture and it takes on the flavor of whatever you cook it in and brings its’ own earthy flavor. I once had a tempeh “BLT” and the tempeh was so well marinated and cooked I couldn’t believe it wasn’t bacon. And I love my bacon so that’s sayin something.

Also, shout out to the Avocado Man at the SLO Farmers Market– 5 of these beauties for $2. If that’s not a reason to be the happiest town in America I don’t know what is

{serves 1}

  • 1/2 can black beans
  • 1/2 can pickled chilis
  • 2 tsp garlic salt
  • 2 tsp paprika
  • chili flakes
  • 3 tbsp olive oil
  • 1 egg
  • 5 slices tempeh
  • 1/4 yellow onion
  • 2 cloves garlic
  • 1/4 avocado
  1. mince garlic and and dice onions
  2. heat 2 tbsp olive oil over medium high heat and add garlic then onions
  3. when onion is turning opaque add the beans and pickled chilis and stir to incorporate
  4. in another small pot bring water to a boil, then add egg (gently!) and reduce to a simmer and cook for 5-8 minutes depending on how soft you want your egg yolk, I like mine right at the 5 minute mark
  5. get it out with a slotted spoon and run it under cold water
  6. in a small saute pan heat 1 tbsp olive oil, paprika and garlic salt over medium low heat
  7. slice tempeh into strips and add it to the pan, when browned on one side flip each slice then remove from heat
  8. serve bean slop in a bowl, peel egg and throw it in there, slice avocado and add it, then top with tempeh and dig in

© 2016, domenicadreamsofcalamari. All rights reserved.



Chilaquiles are one of those quintessential Mexican dishes and while they may seem like a thing of dreams (especially on a cold sunday morning) they’re really not too hard to perfect at home. The secret is mastering the perfect wet-but-but-not-too-soggy chip consistency. We think the secret may lie in using somewhat stale chips..and if you’re getting your bulk tortilla chips from Costco they could be month(s) old.

serves 2

  • 2 tbsp olive oil
  • 1/2 yellow onion
  • 3 large tomatoes
  • 1 jalapeno
  • 2 cloves garlic
  • 2 tbsp cilantro
  • 1/2 cup diced chicken or meat of your choice (optional)
  • 3 handfuls of tortilla chips
  • queso fresco
  • 2 eggs
  • salt/pepper to taste (and jalapeno salt doesn’t hurt. ever)
  • 1/2 avocado
  1. dice onion, tomatoes and jalapeno (seed first)
  2. heat olive oil in a saute pan over medium high heat then add the onion, tomatoes and jalapeno
  3. mince garlic and chop cilantro (with stems) and add to pan
  4. cook for about 10 minutes or until all veggies are softened, let cool for a minute then transfer to a vitamix or other blender
  5. blend until smooth, then transfer back to the pan over medium low heat, add salt and pepper to taste
  6. add meat (optional)
  7. cook eggs whatever way you prefer, i like poached
  8. add chips into sauce pan and coat in sauce, heat until chips are just starting to get a little soft
  9. transfer to 2 plates and sprinkle queso over the top, then top with the eggs and 1/4 sliced avocado and garnish with a sprig of cilantro

© 2015, domenicadreamsofcalamari. All rights reserved.

Tomatillo Salsa

My mom has been making this salsa for as long as I can remember. After Thanksgiving she always makes a big batch of it and then cooks up the leftover turkey in the green salsa for a taco or enchilada filling. It’s one of the tastiest and healthiest post-thanksgiving meals. The tomatillos make it slightly tangy and you can adjust the spiciness depending on how many chiles and what kind you use.


summer bulgur-heirloom tomato salad

  • 20 medium sized tomatillos
  • 3 cups chicken broth
  • 1 jalapeno
  • 1 serrano
  • 1 bunch cilantro
  • 3-4 garlic cloves
  • salt
  1. peel tomatillos and quarter, chop a jalapeno and a serrano in thirds
  2. put tomatillos and peppers in a medium sized pot and add enough chicken broth to cover tomatillos
  3. bring to a boil then bring it down to a simmer  (uncovered) until tomatillos are soft, remove from heat and let cool
  4. remove the big stems from the cilantro but otherwise you can leave it intact, wash
  5. clean garlic and put cloves in a Vitamix, along with the tomatillo mixture and the cilantro
  6. blend until fairly smooth (a few of seconds), then add salt or more chilis to taste

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Cabbage Salad

  • 1 large head purple cabbage
  • 1/2 large red onion
  • 1 large grapefruit (juice)
  • 2 large lemons (juice)
  • 3 tsp salt
  • 3 limes (juice)
  • 2 tbsp fish sauce
  1. slice the cabbage and the onion, cutting around bitter white middle of the cabbage and add to a large mixing bowl
  2. juice grapefruit, lemons and limes into the cabbage/onion mixture
  3. add salt and fish sauce and mix well
  4. let sit for 6 hours to overnight or a couple days, it’ll just get better

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Pumpkin and Black Bean Stuffed Poblanos

summer bulgur-heirloom tomato salad

  • 1/2 can pumpkin purée
  • 1 can black beans
  • 1/4 of a yellow onion, diced
  • 1 tbsp olive oil
  • 3 poblanos
  • 1/2 cup cottage cheese
  • 1/2 cup queso fresco
  • 1 tbsp chili lime seasoning (or substitute 1 tsp cumin and 1 tbsp lime juice)
  1. in a medium skillet, heat olive oil and diced onion over medium high heat
  2. add black beans, pumpkin puree and seasoning
  3. turn heat down to medium low and let simmer for 10 minutes, stirring occasionally
  4. pre-heat oven to 350°F and line a baking sheet or pan with parchment paper
  5. cut stems out of poblanos and remove centers with seeds
  6. take the bean/pumpkin mixture off heat and mix with queso fresco and cottage cheese
  7. stuff the poblanos with the mixture and put in lined pan or baking sheet
  8. bake for 25 minutes until peppers are starting to blister and cheese is melty

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Chicken Enchiladas with Jalapenos

  • 1 can black beans
  • 1 can green enchilada sauce
  • 10 lg flour or whole wheat tortillas
  • 1 lg tomato
  • 1/2 yellow onion sliced
  • 6 jalapenos
  • 1 lg red bell pepper
  • olive oil
  • 1/4 cup apple cider vinegar
  • salt/peppa
  • 2 tbsp chilli lime seasoning or taco seasoning
  • 1/2 lb chicken
  • 1 lime
  • 1/2 cup queso fresco
  1. pre-heat oven to 350°F
  2. heat olive oil and onion in a large skillet
  3. once onions start turning opaque add chicken and taco seasoning
  4. cook chicken breasts until cooked though
  5. remove chicken from pan and let cool
  6. seed and slice jalapenos and bell pepper, slice tomato and add it all to the skillet along with the black beans along with the apple cider vinegar and lime juice, cook on low heat for 10 minutes
  7. meanwhile, dredge tortillas in the enchilada sauce
  8. shred chicken
  9. in a baking pan, begin filling and rolling tortillas with shredded chicken and the bean/pepper concoction
  10. pour all additional sauce on top and bake for 30 minutes
  11. crumble queso on top and put under broiler for 3 more minutes or until browned and crispy

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

Butter Lettuce, Pineapple, Feta Salad

This is a great, simple salad to accompany a Mexican or tropical meal


  • Butter Lettuce
  • 1/2 cup pineapple
  • 1/2 lime (juice)
  • salt/peppa
  • 1/2 cup feta cheese
  1. clean and slice butter lettuce into bite-size pieces and put in bowl
  2. dice pineapple, squeeze lime juice onto butter lettuce
  3. add feta cheese and salt and pepper to taste

© 2014 – 2015, domenicadreamsofcalamari. All rights reserved.

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