I am so excited to partner with Simply Organic, to showcase their new line of Simmer Sauces, that are made with organic ingredients and are perfect to create delicious, healthy, restaurant quality, easy, weeknight meals. Simply Organic is a brand whose products I really love and have been using it for a long time! Their spices are fresh and vibrant, and the variety that they carry is amazing! They have spices for all cuisines, and that makes it a one-stop shop!
Mexican food is one of the cuisines I lean towards on a weeknight, because of its vast plethora of flavors and textures, and the ease of making it. The Simmer Sauces are so easy to add flavor with and perfect for making tacos, enchiladas, and fajitas. These sauces have the taste of Mexican flare, and have all the required seasoning like smoked paprika, ancho chile powder, cumin, coriander, cilantro etc and no additional seasoning is required.
For the Southwest Taco or the Mild Taco Simmer Sauce, you simply heat the sauce in a skillet for a minute or so, add in the protein/meat or the vegetables, saute it for a minute and your filling is practically done! Tacos can be assembled in no time once the filling is done, add in your fixings and your dinner is ready! As for the Enchilada Simmer Sauce, simply add in the protein/meat or the vegetables along with cheese in a tortilla rolled and put into a baking tray. Layer the Simmer Sauce on the top, the cheese is sprinkled next and bake for a few minutes! Your meal is ready in less than 30 minutes! The Fajita Simmer Sauce, makes for the classic Fajita Seasoning for any meat or veggies! These sauces are made with all NON-GMO, all organic ingredients, leading to a product which is delicious as well as safe for your family.
End of summer, and beginning of fall, signifies changes in the fruits and vegetables in the farmer’s market. It is my favorite activity on Sunday, to go to the market and find different items, and brainstorm as to what delicious dish I can make with them! The squash and zucchinis are still present, and I spotted zucchini blossoms on my recent trip to the market. So I am using zucchini blossoms in this taco recipe below.
Here I am showcasing the recipe for using the Southwest Taco Simmer Sauce. Fresh corn, is sautéed in a skillet with butter, onions, garlic, red bell pepper, spices like smoked paprika and ancho chile powder for about 5 minutes. I love adding this mixture to tacos cause it gives it that slightly sweet touch to the savory tacos!
Zucchini Blossoms are stuffed with Oaxaca cheese, which melts beautifully. Alternatively you could stuff pablano or Anaheim peppers after removing the seeds from inside and proceed in the same way. The blossoms are then dipped in a beer batter simply seasoned with salt and pepper and shallow fried till golden brown. Then they are simmered in the Southwest Taco Simmer Sauce simply for a minute, along with pablano pepper, such that it imparts full flavor. Each taco is stuffed with a fried zucchini blossom, corn mixture, radishes, red cabbage, cilantro, cojita cheese, avocado and a squeeze of lime. You could omit the corn, and simply have the zucchini blossoms in the tacos with the fixings. These make for an absolutely delicious weeknight meal with restaurant quality flavor!
I am hosting an awesome giveaway with Simply Organic, for the following Items, with approx. value of $150!
Giveaway Prize Details
One (1) Le Creuset 10 ¼ Signature Skillet – great for making tacos, fajitias and enchiladas:
One (1) Casabella Skillet Slinger – perfect for making tacos:
One (1) Simply Organic Apron
Four (4) Simply Organic Southwest Simmer Sauces
Head over to Instagram to participate in the giveaway! You do not want to miss it! Hope you get a chance to try out the Simmer Sauces and these wonderful recipes that I have come up with!
Embrace the lovely fall weather that is coming upon us my friends. Until next time.
- Stuffed Zucchini Blossoms:
- 16 zucchini blossoms
- 1 ¼ cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 bottle Mexican beer like Corona or Pacifico
- 8 oz Oaxaca cheese – grated
- Oil for frying
- 1 packet of the Simply Organic Southwest Taco Simmer Sauce
- 32 organic small corn tortillas
- 1 pablano pepper
- 1 ½ cups corn kernels(from 1 corn)
- ¾ cup bell pepper diced small
- ¾ cup red onions diced small
- 2 cloves garlic
- 1 teaspoon smoked paprika
- ¾ teaspoon ancho chile powder
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 2 avocados thinly sliced
- 2-3 radishes thinly sliced on a mandolin
- 1 cup red cabbage thinly shredded
- 3 limes cut into wedges
- ½ cup cilantro coarsely chopped
- ½ cup cojita cheese
- To make the corn mixture:
- In a medium saucepan, on medium heat, add the butter and let it melt. Add in the corn, red bell pepper, red onions, garlic and saute for a minute. Add in the paprika, ancho chile powder, salt and pepper and mix. Saute it occasionally until it is cooked and corn is slightly brown, about 5-7 minutes. Switch off the gas. Empty the corn mixture in the saucepan into a medium bowl.
- To make the pablano pepper(you could do this step the day before and keep it ready):
- On medium to high heat on the gas stove, set the pablano pepper. Turn it every 30 seconds to char all the sides, upto about 4 minutes. Switch off the gas. Put the pepper into a bowl, and cover with saran wrap. Let it sit and let the steam make the pepper soft about 20 minutes. (If you do not have gas stove, you could do the same in the oven, in the broil mode. Make sure you put the pepper on a small baking tray, and on the medium rack. Turn it every 30 seconds to char all the sides, upto about 4 minutes. If charred earlier, remove the pepper at that point from the oven, and put it into a bowl and cover with a saran wrap.)
- Remove the saran wrap from the bowl, and remove the charred bits from the outside of the pepper. Slice the pepper thinly into small strips. Set it aside.
- To make the Stuffed Zucchini Blossoms:
- In a medium bowl, add in the all purpose flour, salt and pepper. Whisk to combine. Now add the beer into the mixture and whisk well until well combined. Keep the batter on the side.
- Evenly stuff each zucchini blossom with the Oaxaca cheese and gently twist the top petals. In a medium deep pan, add vegetable oil for frying upto about 2 inches, and on medium heat, let it come to a boil. Now slowly dip each blossom into the batter. Shake off the excess batter and put it in the pan for crying 3 at a time. Do not overstuff it else it will not fry properly. Fry each blossom for about 1 minute on each side or until they are golden brown in color. Once golden brown in color, remove from the pan with a frying spatula and place it on a dish with a paper towel to soak up the excess oil.
- In a large saucepan, on medium heat, add in the Simply Organic Southwest Taco Simmer Sauce, and let it heat through for about a minute. Now add in the pablano peppers and the fried stuffed zucchini blossoms into the sauce. Let it simmer for 30 seconds. Flip the blossoms around and let it simmer for another 30 seconds. Turn off the gas.
- Assemble the tacos:
- Heat the tacos on the gas stove to char them slightly for 30 seconds for each taco.
- Take 2 tacos, placed together, on top of each other. Add a zucchini blossom, a heaped teaspoon of the corn mixture, some red cabbage, radishes, sprinkle of cojita cheese, sprinkle of cilantro and a couple slices of avocado. Repeat the process for the remaining 15 tacos. Add a squeeze of lime on the taco before you chomp it down!