These make a great dinner or an afterschool snack. And rolled tacos are easily dipped in your favorite sauce or salsa.
Ingredients:
1 lb of ground beef or 2 large chicken breasts
2 cups chile sauce (red for beef and green for chicken)
1/2 teaspoon cumin
2 tablespoons chile powder
3 cloves fresh garlic (or 1 teaspoon garlic powder)
1/2 an onion, peeled and diced
2 cups shredded queso fresco or mozzarella
16 corn tortillas
2/3 cup oil
1/2 cup water
Preparation:
Beef Version:
Brown ground beef in a pan over medium-high heat. Add onions when the meat is about half cooked. Continue to cook until beef is no longer pink. Drain excess liquid and add water, cumin, chile powder and garlic. Turn heat to low and simmer until all liquid is absorbed. Let mixture cool for 15 minutes. Then add in red chile sauce and shredded cheese. Toss mixture in bowl until all ingredients are thoroughly incorporated. See the "Rolling Tacos" for the remaining instructions.
Chicken Version:
Place chicken breasts in large pan, cover with water and add a lid. Boil the chicken for 15-20 minutes until no longer pink, and cooked through. Drain the liquid and use two forks to shred the chicken. (Or you can chop it up.) Then add 1/2 cup water, cumin, chile powder and garlic. Turn heat to low and simmer until all liquid is absorbed. Let mixture cool for 15 minutes. Then add in green chile sauce and shredded cheese. Toss mixture in a bowl until all ingredients are thoroughly incorporated. See the "Rolling Tacos" for the remaining instructions.
Rolling and Cooking the Tacos:
Coat each tortilla with a light coat of oil and warm on a hot comal or griddle until tortilla is pliable. Place 3-4 tablespoons of filling lengthwise in the tortilla and roll the tortilla around it. Place seam side down in a baking dish. Tortillas can be secured closed with a toothpick if necessary. When all tortillas have been rolled, bake in a 400 degree oven until taco shells are crispy. Drain tacos on paper towels if necessary and serve with fresh salsa, guacamole or sour cream.
Ingredients:
1 lb of ground beef or 2 large chicken breasts
2 cups chile sauce (red for beef and green for chicken)
1/2 teaspoon cumin
2 tablespoons chile powder
3 cloves fresh garlic (or 1 teaspoon garlic powder)
1/2 an onion, peeled and diced
2 cups shredded queso fresco or mozzarella
16 corn tortillas
2/3 cup oil
1/2 cup water
Preparation:
Beef Version:
Brown ground beef in a pan over medium-high heat. Add onions when the meat is about half cooked. Continue to cook until beef is no longer pink. Drain excess liquid and add water, cumin, chile powder and garlic. Turn heat to low and simmer until all liquid is absorbed. Let mixture cool for 15 minutes. Then add in red chile sauce and shredded cheese. Toss mixture in bowl until all ingredients are thoroughly incorporated. See the "Rolling Tacos" for the remaining instructions.
Chicken Version:
Place chicken breasts in large pan, cover with water and add a lid. Boil the chicken for 15-20 minutes until no longer pink, and cooked through. Drain the liquid and use two forks to shred the chicken. (Or you can chop it up.) Then add 1/2 cup water, cumin, chile powder and garlic. Turn heat to low and simmer until all liquid is absorbed. Let mixture cool for 15 minutes. Then add in green chile sauce and shredded cheese. Toss mixture in a bowl until all ingredients are thoroughly incorporated. See the "Rolling Tacos" for the remaining instructions.
Rolling and Cooking the Tacos:
Coat each tortilla with a light coat of oil and warm on a hot comal or griddle until tortilla is pliable. Place 3-4 tablespoons of filling lengthwise in the tortilla and roll the tortilla around it. Place seam side down in a baking dish. Tortillas can be secured closed with a toothpick if necessary. When all tortillas have been rolled, bake in a 400 degree oven until taco shells are crispy. Drain tacos on paper towels if necessary and serve with fresh salsa, guacamole or sour cream.
No comments:
Post a Comment