Kids in the kitchen: Mexican fiesta for Father’s Day
Are you ready for Father’s Day? More important—are your kids? We did a dry run this week of the fiesta we’re planning for dad’s big day. (Don’t worry, I’m not usually practicing for every holiday meal a week ahead but I needed pictures for this post and, well, we had a lot of fun putting this together.)
Putting it together: Heat a skillet to medium high and place a flour tortilla in the center, top generously with Monterrey Jack or mozzarella cheese and add another flour tortilla. Flip after 3 minutes, or when crisped. Repeat with as many quesadillas as you need. Let the quesadilla cool for 3 minutes and then make shapes using a cookie cutter. Our theme for the meal is heart-shaped–1)because it’s Father’s Day and 2)because that’s the cookie cutter I had on hand. (I really need to get a few more cookie cutters!!)
Kids’ favorite part: Making the cut-outs of course. And decorating the plate with shredded lettuce and tomatoes.
Putting it together: Simple and delicious. I put a pork roast in the crockpot for the day along with a can of salsa verde. You could also throw in onion (whole, don’t even bother cutting), fresh chile peppers, along with one cup of a liquid that will give the pork a bit of flavor (chicken broth is good too). Cook on high for 5-6 hours and shred once it’s done. Add 1 teaspoon canola oil to a large skillet at medium-high heat and crisp the shredded pork. Add salt to taste and a little cayenne and cumin powder. Toast corn tortillas over a medium-high heat flame (if you don’t have a gas oven, use a skillet to toast the tortillas). Once they’re just crisped put them in a tortilla warmer or clean kitchen towel until you’re ready to use them. On each plate place two tortillas along with a heaping mound of pork, salsa, fresh cut-up tomatoes, lettuce and a dollop of sour cream (if desired). We found these pork tacos were so tasty they didn’t need much dressing up–the secret is the flavoring in the crockpot and the crisping afterwards.
Kids’ favorite part: Well, swiping little pieces of pork as it was crisping. My oldest liked being able to work with the skillet and my youngest liked having tomato topping duty (my middle daughter was busy setting the table).
Putting it together: You didn’t put away the cookie cutter, did you? Use it again to make heart-shaped pieces of flour tortillas. Spray a baking sheet with cooking oil, add your flour tortilla cut-outs, spray again and sprinkle with cinnamon sugar; this has the flavor of a light churro. Bake at 375 for 8 minutes or until just crisped. Cool slightly and serve on a plate drizzled with honey or chocolate sauce and top with fresh berries.
Kids’ favorite part: Every step–I mean, this is dessert!
If you’re looking for ideas outside the kitchen to make Father’s Day special, check out these ah-inducing stories from Motherboard moms. I looked through these as part of the Motherboard crew and I must say I enjoyed every one, especially the military family who shares the day with the families of those who’ve lost husbands and fathers. We shared our Mother’s Day meal with a friend who’d recently been widowed and it made the day so much more special to celebrate together.
Your turn–what are you doing to make the dads in your life feel special on Father’s Day?