Cooking is a fun way to spend time with your family. Trying new recipes and passing down old ones with the people you love can be some of the most memorable times of your life. Here at La Española, we have the perfect recipes that can be made with help from the whole family!

 

Main Dish: Chicken Tacos

Ingredients:

Rotisserie chicken

Package of corn tortillas

Sour cream

Shredded cheese

2 cups lettuce, chopped

1 large red tomato, diced

La Española olive oil

 

Directions:

1. Take chicken off the bones, transfer to plate or bowl and pull apart chicken with two forks to shred.

2. In a medium-sized pan, heat La Española olive oil over medium heat. Once heated, take 8 to 10 corn tortillas and one by one, let each tortilla cook in pan for five seconds on each side. Transfer each tortilla to plate lined with paper towels. This step will help them keep their shape when cooking with chicken inside.

3. Place chicken into tortillas, should not be too much chicken to close taco. Chicken shouldn’t be falling out of taco. You can place however many tacos with chicken in your pan that it can fit. Most medium pans will fit 2 to 3 tacos. Let cook for 20 seconds on each side. If you want them crispier, add about 5 seconds on each side. Transfer to same plate lined with paper towels.

4. Let cool for 1 to 2 minutes. Garnish with sour cream, shredded cheese, lettuce, and tomato. Serve immediately.

 

This recipe is perfect for involving the whole family. While cooking the tacos in olive oil should be left up to an adult, pulling apart the chicken is something that your kids can easily do.

 

Side Dish: Mexican Rice

Ingredients:

3 Tbsp La Española olive oil

1 cup uncooked long-grain white rice

2 cups chicken broth

1 tsp garlic salt

1 Tbsp. of Caldo de Tomate (con sabor de pollo)

1 1/2 tsp ground cumin, divided

Salt and pepper to taste

 

Directions:

1. Mix garlic powder, Caldo de Tomate powder, 1 tsp of cumin, and chicken broth in a glass measuring cup. Set aside. *For every cup of rice put 1 Tbsp. of Caldo de Tomate (con sabor de pollo) powder.*

2. Heat La Española olive oil in a large skillet (skillet should have a lid- for later) over medium heat and add rice. Cook, stirring constantly, until rice is puffed and golden brown. Should not be dark brown. While rice is cooking, sprinkle with regular salt and ½ tsp cumin.

3. Stir in chicken broth mixture; continually stir and bring to a boil. Reduce heat to low, cover with pan lid, and simmer for 20 to 25 minutes. Do not remove pan lid during cooking. Fluff with a fork.

 

Here we have an easy recipe that can practically be left alone for 20 to 25 minutes while you focus on another dish. Mixing the spices and chicken broth together is a great task for the kids. When you’re done browning the rice, they can pour the mixture into the skillet and this will really show them that they’re being helpful and that they’re a part of making the dish.

 

Side Dish: Refried Beans

Ingredients:

1 can cooked pinto beans, drained and rinsed

½ cup chicken stock

½ white onion, diced

½ Tbsp butter

1 tsp chili powder

¼ tsp cayenne pepper

¼ cup cilantro, chopped

Salt and pepper to taste

 

Directions:

1. Heat cast iron skillet on medium to high heat. Saute onion in butter. Saute until soft and golden brown

2. Add chili powder and cayenne pepper. Coat onions evenly with with spices

3. Add pinto beans and chicken stock. Use a potato masher to mash beans to desired texture/consistency. Stir beans and chicken stock to mix.

4. Heat beans, frequently stirring, until beans are heated through and when you reach your desired consistency.

5. Stir in cilantro and season with salt and pepper to taste. Serve immediately.

 

This is a great one to two person recipe. So mom and dad, here’s the recipe just for the two of you. As important as it is to involve your kids, don’t forget that you can make it fun for the two of you as well!

 

Side Dish: Guacamole

Ingredients:

2 large avocados

½ Tbsp garlic powder

2 Tbsp fresh lemon juice

1 medium red tomato, diced

½ cup cilantro, chopped

½ white onion, chopped

Salt and pepper to taste

1 bag of tortilla chips, your preference

 

Directions:

1. Cut and de-seed avocados. Put avocado halves into large mixing bowl. Mash with fork to desired consistency.

2. Add garlic powder, lemon juice, tomato, cilantro, onion, salt and pepper to bowl. Mix. Serve immediately with chips.

 

Besides the cutting, chopping, and dicing involved in this guacamole recipe, involve your kids by letting them mash the avocado and mix all of the other ingredients in. Or if you have teenagers, let them take the lead on this recipe.



These recipes serve 4 people. How you choose to divide up the tasks is completely up to you and your family. You can either all work on the dishes together or have one to two people working on a dish. However you choose to split the tasks, the most important thing you should do is just have fun with it. These are the times your children will always remember-- enjoy them!