Mad Hungry Family: Double-Decker Pork Tacos

May 13, 2020

Previously I reviewed Lucinda Scala Quinn’s cookbook Mad Hungry: Feeding Men and BoysNow Quinn, who worked for Martha Stewart, has a line of Mad Hungry cookbooks. I picked up Mad Hungry Family from the library (before it closed). This book seems pretty similar to the other Mad Hungry cookbook. It’s full of dishes that are simple and filling, so you can feed your family homecooked meals. Quinn is a big proponent of the family meal and teaching your kids to cook for themselves. She describes great stories of sharing her love of food with her boys. I wouldn’t say these cookbooks are my favorite, but I did find quite a few dishes I would like to try out.

I’m always looking for new ideas for Taco Tuesday, but this recipe might move to Sunday night. They were a little more work than my regular do-it-yourself taco setup, and a little heavy for a weeknight meal. But they were delicious, and my family loved them, so I know I will be making them again soon.

Makes 1 taco

  • 2 teaspoons vegetable oil
  • 2 corn tortillas
  • 1 slice mild, melting cheese, such as Monterey Jack, or Mexican melting cheese, such as queso asadero
  • 1/4 cup cooked chorizo, cubed
  • 1/4 white onion, chopped
  • 1 tablespoon salsa
  1. Heat a large cast-iron skillet over high heat. Swirl in 1 teaspoon of the oil and saute the chorizo and onions until the onions are soft and golden. Transfer the chorizo and onions to a plate and wipe the skillet clean.
  2. Add the remaining 1 teaspoon oil and place the tortillas in the pan. When the bottoms are toasted, about 1 minute, flip them both over.
  3. Place the cheese on a tortilla. Take the other tortilla and place the toasted side against the cheese. Cook until the cheese has completely melted. Add the chorizo and salsa, fold over, and serve.

My notes: There’s not much to say because this is a super simple recipe, but I’ll still say something. 🙂 I used a mix of corn and flour tortillas becasue that’s what I had in the fridge. I also used shredded Mexican blend cheese. Sometimes pre-shredded cheese doesn’t melt that great, but this kind said it was specifically for melting. I made a bunch of these for dinner, so I kept the finished tacos on a sheet pan in a warm oven. Enjoy!


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