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Showing posts with label Tacos. Show all posts
Showing posts with label Tacos. Show all posts
Tuesday, 13 May 2014
Tuesday, 22 April 2014
Lettuce Leaf Tacos
For those on a low-carb kick that love Mexican but dread all the beans and bread, try this alternative for taco night. It uses lettuce leaves instead of taco shells to make a dish that's halfway between a lettuce wrap and a taco. Low on carbs and still delicious!
Ingredients:
1 green bell pepper, chopped
1 yellow onion, chopped
2 tablespoons olive oil
2 tablespoons chicken stock (optional)
1 pound ground beef
3 tablespoons taco seasoning
2 large roma (plum) tomatoes, chopped
1/2 teaspoon salt
1 (8 ounce) package shredded Cheddar cheese
12 large romaine lettuce leaves
Directions:
Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes.
Cut up ground beef into small pieces; place into a separate skillet over medium heat. Cook and stir ground beef with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease.
Sprinkle roma tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl.
Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, roma tomato, about about 1 1/2 tablespoons Cheddar cheese.
Note:
Measurements are approximate and can be adjusted to your tastes. All ingredients can be customized to your preferred taco toppings. This could also work especially well with iceberg lettuce.
Ingredients:
1 green bell pepper, chopped
1 yellow onion, chopped
2 tablespoons olive oil
2 tablespoons chicken stock (optional)
1 pound ground beef
3 tablespoons taco seasoning
2 large roma (plum) tomatoes, chopped
1/2 teaspoon salt
1 (8 ounce) package shredded Cheddar cheese
12 large romaine lettuce leaves
Directions:
Cook and stir green bell pepper and yellow onion in a skillet over medium heat with olive oil and chicken broth until onion is translucent, about 5 minutes.
Cut up ground beef into small pieces; place into a separate skillet over medium heat. Cook and stir ground beef with taco seasoning until beef is browned and crumbly, 5 to 8 minutes. Drain excess grease.
Sprinkle roma tomatoes with salt in a bowl. Place Cheddar cheese into a separate bowl.
Fill each lettuce leaf with about 2 tablespoons beef filling; top with 1 to 2 teaspoons green pepper mixture, roma tomato, about about 1 1/2 tablespoons Cheddar cheese.
Note:
Measurements are approximate and can be adjusted to your tastes. All ingredients can be customized to your preferred taco toppings. This could also work especially well with iceberg lettuce.
Chipotle Shrimp Tacos
Warm corn tortillas filled with spicy chipotle shrimp and garnished with cilantro, onion, and lime.
Ingredients:
1 (12 ounce) package bacon, cut into small pieces
1/2 onion, diced
2 pounds large cooked shrimp - peeled, deveined, and cut in half
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped fresh cilantro
1 lime, juiced
salt to taste (optional)
Directions:
In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
Ingredients:
1 (12 ounce) package bacon, cut into small pieces
1/2 onion, diced
2 pounds large cooked shrimp - peeled, deveined, and cut in half
3 chipotle peppers in adobo sauce, minced
12 corn tortillas
1 cup chopped fresh cilantro
1 lime, juiced
salt to taste (optional)
Directions:
In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through.
Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
Grilled Fish Tacos with Chipotle-Lime Dressing
Choose toppings to suit your taste, or include typical accompaniments such as salsa fresca, cabbage, a squeeze of lime juice, and chopped cilantro.
Ingredients:
Marinade:
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
Dressing:
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
Toppings:
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges
Directions:
To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Note:
The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.
Ingredients:
Marinade:
1/4 cup extra virgin olive oil
2 tablespoons distilled white vinegar
2 tablespoons fresh lime juice
2 teaspoons lime zest
1 1/2 teaspoons honey
2 cloves garlic, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon seafood seasoning, such as Old Bay™
1/2 teaspoon ground black pepper
1 teaspoon hot pepper sauce, or to taste
1 pound tilapia fillets, cut into chunks
Dressing:
1 (8 ounce) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tablespoons fresh lime juice
2 teaspoons lime zest
1/4 teaspoon cumin
1/4 teaspoon chili powder
1/2 teaspoon seafood seasoning, such as Old Bay™
salt and pepper to taste
Toppings:
1 (10 ounce) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges
Directions:
To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.
Note:
The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.
Fiery Fish Tacos with Crunchy Corn Salsa
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Ingredients:
1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
Directions:
Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
Ingredients:
1 cup corn
1/2 cup diced red onion
1 cup peeled, chopped jicama
1/2 cup diced red bell pepper
1 cup fresh cilantro leaves, finely chopped
1 lime, zested and juiced
2 tablespoons sour cream
2 tablespoons cayenne pepper
1 tablespoon ground black pepper
2 tablespoons salt
6 (4 ounce) fillets tilapia
2 tablespoons olive oil
12 corn tortillas, warmed
Directions:
Preheat grill for high heat.
In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.
Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.
Shredded Beef Tacos with Lime
Got tired of hamburger tacos and decided to try something authentic! You would love the lime infusion flavor in the meat. Serve with tortilla shells, lettuce, cheese, guacamole and salsa.
Ingredients:
1/4 cup vegetable oil
2 tablespoons vinegar
2 tablespoons lime juice
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
3 cloves garlic, minced
1 1/2 pounds beef chuck roast, trimmed and cut into 1-inch thick slices
1 cup beef stock
salt to taste
Directions:
Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
Bring beef to room temperature, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.
Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.
Ingredients:
1/4 cup vegetable oil
2 tablespoons vinegar
2 tablespoons lime juice
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
3 cloves garlic, minced
1 1/2 pounds beef chuck roast, trimmed and cut into 1-inch thick slices
1 cup beef stock
salt to taste
Directions:
Whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. Add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours or overnight.
Bring beef to room temperature, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Transfer beef and lime juice marinade to a large baking dish. Add beef stock and cover baking dish with aluminum foil.
Bake in preheated oven until beef is very tender, about 2 1/2 hours. Allow meat to rest for 10 minutes before shredding with 2 forks. Drain and discard about 80% of liquid from meat and season with salt before serving.
Baked Tacos
These crispy tacos whip up easily in the oven with no frying.
Ingredients:
12 corn tortillas
1/4 cup oil
1 1/2 cups seasoned ground beef, shredded beef or shredded chicken
1 cup shredded cheddar
3/4 cup seeded and diced tomatoes
3/4 cup green onions
chile sauce (optional)
sour cream (optional)
Preparation:
Preheat the oven to 475 degrees.
Coat each tortilla in oil. Fold in half and place fold side down in baking dish until all the tortillas are in.
Fill each shell with your choice of cooked meat and shredded cheddar. Bake in oven for 5-10 minutes or until the tortillas start browning on the edges.
Top with green onions and tomatoes or your choice of toppings.
Ingredients:
12 corn tortillas
1/4 cup oil
1 1/2 cups seasoned ground beef, shredded beef or shredded chicken
1 cup shredded cheddar
3/4 cup seeded and diced tomatoes
3/4 cup green onions
chile sauce (optional)
sour cream (optional)
Preparation:
Preheat the oven to 475 degrees.
Coat each tortilla in oil. Fold in half and place fold side down in baking dish until all the tortillas are in.
Fill each shell with your choice of cooked meat and shredded cheddar. Bake in oven for 5-10 minutes or until the tortillas start browning on the edges.
Top with green onions and tomatoes or your choice of toppings.
Quick Tuna Tacos
These tacos will be ready to eat in 10 minutes.
Ingredients:
1 8oz can of tuna
4 corn tortillas
1/4 cup chopped cilantro
1/4 cup chopped onion
2 tablespoons mayonaise
2 tablespoons sour cream
1 teaspoon lemon juice
2 tablespoons cream
1 teaspoon oil
Preparation:
Whisk together the mayonaise, cream, lemon juice and sour cream. Heat oil in a small pan and saute tuna until warm. Heat a griddle over high heat and warm tortillas. Divide tuna into tortillas and top with onions and cilantro. Drizzle cream sauce over the top and serve immediately.
Ingredients:
1 8oz can of tuna
4 corn tortillas
1/4 cup chopped cilantro
1/4 cup chopped onion
2 tablespoons mayonaise
2 tablespoons sour cream
1 teaspoon lemon juice
2 tablespoons cream
1 teaspoon oil
Preparation:
Whisk together the mayonaise, cream, lemon juice and sour cream. Heat oil in a small pan and saute tuna until warm. Heat a griddle over high heat and warm tortillas. Divide tuna into tortillas and top with onions and cilantro. Drizzle cream sauce over the top and serve immediately.
Fish Tacos
Beach vendors sell these tasty gems seaside where you can buy one and enjoy it sitting by the surf and letting the sun warm you.
Ingredients:
2 lbs red snapper or other white flaky fish cut into 2 oz pieces
2 eggs
1/2 cup flour
3 tablespoons cornmeal
1/2 cup crema or yogurt
1/2 cup mayonaise
1/2 cup cream
2 tablespoons hot chile sauce (such as Cholula or Tapatio)
2 teaspoons lemon juice
12 corn tortillas
2 cups shredded green cabbage
1 cup pico de gallo or chunky salsa
1 cup oil for frying
Preparation:
In a medium mixing bowl, whisk together eggs, flour, cornmeal and a pinch of salt. In a seperate bowl, whisk together crema, mayonaise, cream, lemon juice and Tobasco.
Heat oil to 375 degrees and dip fish into batter and fry until golden. Drain on paper towels. Heat each tortilla on a hot griddle and place 3 pieces of fish on each tortilla. Top with cabbage and drizzle about 2-3 tablespoons of sauce on each. Serve with pico de gallo or salsa.
Ingredients:
2 lbs red snapper or other white flaky fish cut into 2 oz pieces
2 eggs
1/2 cup flour
3 tablespoons cornmeal
1/2 cup crema or yogurt
1/2 cup mayonaise
1/2 cup cream
2 tablespoons hot chile sauce (such as Cholula or Tapatio)
2 teaspoons lemon juice
12 corn tortillas
2 cups shredded green cabbage
1 cup pico de gallo or chunky salsa
1 cup oil for frying
Preparation:
In a medium mixing bowl, whisk together eggs, flour, cornmeal and a pinch of salt. In a seperate bowl, whisk together crema, mayonaise, cream, lemon juice and Tobasco.
Heat oil to 375 degrees and dip fish into batter and fry until golden. Drain on paper towels. Heat each tortilla on a hot griddle and place 3 pieces of fish on each tortilla. Top with cabbage and drizzle about 2-3 tablespoons of sauce on each. Serve with pico de gallo or salsa.
Chicken or Beef Rolled Tacos
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.
Carne Asada Tacos
A simple taco sold on the streets in Mexico by vendors.
Ingredients:
2 lbs flank or skirt steak
1/2 cup red chile sauce
1 teaspoon cumin
3 cloves of garlic, peeled and chopped
1/2 teaspoon salt
juice of one lime (about 2 tablespoons)
20 corn tortillas, small and thin
1 cup onion, diced
1 cup cilantro leaves, chopped
1/2 cup of your favorite salsa or chile sauce
10 squares of foil (optional)
Preparation:
Rinse the beef and pat it dry. Use a knife to cut off any extra membranes that might still be on the back side. Place the beef in a large glass bowl or dish. Whisk together the chile sauce, cumin, garlic, salt and lime juice. Pour it over the beef and use a brush or your fingers to coat meat entirely. Cook the beef over medium heat on the grill until it is medium-well. Set the carne asada aside to rest for three minutes before cutting it.
Steam the corn tortillas by wrapping them in a damp towel and heating them in a 250 degree oven for fifteen minutes, or in a microwave for two minutes. While the tortillas are warming, cut the skirt steak against the grain of the meat, into small, bite-size pieces. I like to use my kitchen shears for this, it makes it so much easier. Place two tortillas on a square of foil or a plate, and top with equal portions of carne asasda, onions, cilantro and chile sauce or salsa. Enjoy them immediately, or wrap them up in the foil and eat them within 20 minutes.
Ingredients:
2 lbs flank or skirt steak
1/2 cup red chile sauce
1 teaspoon cumin
3 cloves of garlic, peeled and chopped
1/2 teaspoon salt
juice of one lime (about 2 tablespoons)
20 corn tortillas, small and thin
1 cup onion, diced
1 cup cilantro leaves, chopped
1/2 cup of your favorite salsa or chile sauce
10 squares of foil (optional)
Preparation:
Rinse the beef and pat it dry. Use a knife to cut off any extra membranes that might still be on the back side. Place the beef in a large glass bowl or dish. Whisk together the chile sauce, cumin, garlic, salt and lime juice. Pour it over the beef and use a brush or your fingers to coat meat entirely. Cook the beef over medium heat on the grill until it is medium-well. Set the carne asada aside to rest for three minutes before cutting it.
Steam the corn tortillas by wrapping them in a damp towel and heating them in a 250 degree oven for fifteen minutes, or in a microwave for two minutes. While the tortillas are warming, cut the skirt steak against the grain of the meat, into small, bite-size pieces. I like to use my kitchen shears for this, it makes it so much easier. Place two tortillas on a square of foil or a plate, and top with equal portions of carne asasda, onions, cilantro and chile sauce or salsa. Enjoy them immediately, or wrap them up in the foil and eat them within 20 minutes.
Grilled Chicken and Green Chile Tacos
A zesty and light taco made with grilled chicken and roasted green chiles. Top it with corn, cheese and a creamy chile sauce and you've got yourself a delicious meal.
Ingredients:
2 Hatch, Anahiem or New Mexico green chiles (or substitute one 4oz can of roasted green chiles)
2 large boneless, skinless chicken breasts (or 3 medium size)
1/2 teaspoon salt
1/2 teaspoon black pepper
10-12 corn tortillas (approximately 5 inches in diameter)
Oil for frying
1/2 cup green chile sauce (homemade or canned)
1/4 cup crema (or substitute sour cream)
1/4 cup heavy cream
1/2 cup fresh corn kernels (or substitute canned or frozen)
1 cup shredded queso quesdilla (or substitute shredded mozzarella)
Preparation:
If you are using fresh chiles, heat your grill to high and . After you remove the skins and the stem, cut them in half and scrape the seeds out. Then dice the chiles into approximately 1/2 inch pieces and set aside.
Sprinkle the salt and pepper over both sides of the chicken breasts. Heat your grill to medium and begin to cook the chicken breasts. Grill them over medium heat for 20-25 minutes and the juices are clear, or until the internal temperature reaches 170 degrees.
While the chicken is cooking, begin frying the tortillas in oil over medium/high heat for 4-5 seconds on each side and leave them to drain on paper towels.
You can also prepare the sauce by mixing the chile sauce, cream and crema (or sour cream) in a small saucepan and keep it warm over low heat.
Remove the chicken from the grill and let it set for a few minutes to redistribute the juices. Then you can cut into bite-size pieces (approx. 1 inch cubes)
Assembly:
Evenly divide the chicken into each tortilla. Top with the green chiles, corn and cheese. Drizzle equal portions of the sauce over the cheese and fold the tortilla in half. Serve any extra sauce for dipping.
Serve immediately.
Ingredients:
2 Hatch, Anahiem or New Mexico green chiles (or substitute one 4oz can of roasted green chiles)
2 large boneless, skinless chicken breasts (or 3 medium size)
1/2 teaspoon salt
1/2 teaspoon black pepper
10-12 corn tortillas (approximately 5 inches in diameter)
Oil for frying
1/2 cup green chile sauce (homemade or canned)
1/4 cup crema (or substitute sour cream)
1/4 cup heavy cream
1/2 cup fresh corn kernels (or substitute canned or frozen)
1 cup shredded queso quesdilla (or substitute shredded mozzarella)
Preparation:
If you are using fresh chiles, heat your grill to high and . After you remove the skins and the stem, cut them in half and scrape the seeds out. Then dice the chiles into approximately 1/2 inch pieces and set aside.
Sprinkle the salt and pepper over both sides of the chicken breasts. Heat your grill to medium and begin to cook the chicken breasts. Grill them over medium heat for 20-25 minutes and the juices are clear, or until the internal temperature reaches 170 degrees.
While the chicken is cooking, begin frying the tortillas in oil over medium/high heat for 4-5 seconds on each side and leave them to drain on paper towels.
You can also prepare the sauce by mixing the chile sauce, cream and crema (or sour cream) in a small saucepan and keep it warm over low heat.
Remove the chicken from the grill and let it set for a few minutes to redistribute the juices. Then you can cut into bite-size pieces (approx. 1 inch cubes)
Assembly:
Evenly divide the chicken into each tortilla. Top with the green chiles, corn and cheese. Drizzle equal portions of the sauce over the cheese and fold the tortilla in half. Serve any extra sauce for dipping.
Serve immediately.
Tacos stuffed with Poblanos and Cheese
Rajas can stand alone as a wonderful side dish, but they also make a very delicious filling for tacos. Try them soon, you won't be disappointed.
Ingredients:
3 lbs Poblano Chiles
2 teaspoons olive oil
1 large white onion
3/4 cup heavy cream
1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup canola or other cooking oil (optional for crunchy tortillas)
12 corn tortillas
6 oz of queso fresco (firm, white Mexican cheese)
Preparation:
First you will need to roast the poblano chiles. While they are roasting, cut the ends off of the onion and peel the skin off. Then cut the onion in half, then into strips about 1/4 inch thick. Heat a large pan over medium heat and drizzle in the oil. When the oil is hot, begin to cook the onions. When the onions are translucent and begin to brown on the edges, turn the heat down to low. Cut the stems off of the chiles, then cut them lengthwise and scrape the seeds out with a spoon. Cut the chiles into 1/2 inch strips and add them to the onions. Add the salt and the cream to the onions and chiles and cook over low heat for two or three minutes until the cream is heated through. Fill each tortilla with equal amounts of the rajas. Sprinkle the crumbled queso fresco over each one, and serve immediately.
For soft corn tortillas-
Place a the stack of corn tortillas on a clean, damp dishtowel and wrap the towel around them. Microwave for one or two minutes until they are steaming hot.
For crunchy tortillas-
Heat the 1/2 cup of oil in a saucepan over medium-high heat. Cook each tortilla for 10-20 seconds on each side and drain on paper towels. Fold in half while they cool slightly.
Ingredients:
3 lbs Poblano Chiles
2 teaspoons olive oil
1 large white onion
3/4 cup heavy cream
1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 cup canola or other cooking oil (optional for crunchy tortillas)
12 corn tortillas
6 oz of queso fresco (firm, white Mexican cheese)
Preparation:
First you will need to roast the poblano chiles. While they are roasting, cut the ends off of the onion and peel the skin off. Then cut the onion in half, then into strips about 1/4 inch thick. Heat a large pan over medium heat and drizzle in the oil. When the oil is hot, begin to cook the onions. When the onions are translucent and begin to brown on the edges, turn the heat down to low. Cut the stems off of the chiles, then cut them lengthwise and scrape the seeds out with a spoon. Cut the chiles into 1/2 inch strips and add them to the onions. Add the salt and the cream to the onions and chiles and cook over low heat for two or three minutes until the cream is heated through. Fill each tortilla with equal amounts of the rajas. Sprinkle the crumbled queso fresco over each one, and serve immediately.
For soft corn tortillas-
Place a the stack of corn tortillas on a clean, damp dishtowel and wrap the towel around them. Microwave for one or two minutes until they are steaming hot.
For crunchy tortillas-
Heat the 1/2 cup of oil in a saucepan over medium-high heat. Cook each tortilla for 10-20 seconds on each side and drain on paper towels. Fold in half while they cool slightly.
Authentic Mexican Breakfast Tacos
Quick Easy and Delicious! If you like spicy food, you will love this.
Ingredients:
6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
1/2 cup salsa
Directions:
Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
Ingredients:
6 ounces chorizo sausage
8 (6 inch) corn tortillas
6 eggs
1/4 cup milk
1/2 teaspoon pepper
1/2 teaspoon salt
1 cup shredded Monterey Jack cheese
1 dash hot pepper sauce (e.g. Tabasco™), or to taste
1/2 cup salsa
Directions:
Crumble the sausage into a skillet over medium-high heat. Cook and stir until evenly brown. Set aside.
Heat one skillet over medium heat, and heat another skillet over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm.
Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
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