Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Green Chile Chicken Tacos and Salsa-Guava Pot Roast Tacos. Enjoy!

TACO PIZZA PINWHEELS

This is from Old El Paso, and begins, "Skip the dinner debate, and roll taco night and pizza night into one delectable bite with this Taco Pizza Pinwheels recipe. Old El Paso™ Original Taco Seasoning Mix, ground beef and classic taco toppings bring the Tex-Mex flavor, while Pillsbury™ Classic Crust Pizza Crust wraps things up deliciously. Taco pinwheels with pizza dough make for a fun, kid-friendly meal or the perfect party appetizer."

Prep Time: 20 minutes; Total Time: 40 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/taco-pizza-pinwheels.

Ingredients

1/2 lb lean ground beef (at least 80%)

1 tablespoon Old El Paso™ Original Taco Seasoning Mix (from 1-oz package)

2 tablespoons water

1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust

1/2 cup Old El Paso™ Traditional Refried Beans (from 16-oz can)

1 cup Old El Paso™ Shredded 4-Cheese Mexican Blend (4 oz)

1/4 cup from 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce or 1/4 cup from 1 bottle (9 oz) Old El Paso™ Spicy Queso Blanco Sauce

2 tablespoons chopped fresh cilantro leaves

Preparation

Heat oven to 400°F. Spray 18x13-inch rimmed baking sheet with cooking spray. In 10-inch skillet, cook beef 4 to 6 minutes over medium-high heat, strring frequently, until no longer pink; drain. Add taco seasoning mix and water; cook over medium heat 2 to 3 minutes or until liquid is absorbed. Remove from heat; cool 5 minutes.

Unroll pizza crust on baking sheet; press out crust evenly to edges of baking sheet. (Keep dough refrigerated until ready to use.) On long side of dough, spread refried beans evenly across bottom 4 inches of dough.

Add taco meat evenly on top of refried beans. Top with cheese.

Starting with bottom edge of pizza crust (long side), roll up crust tightly into jelly roll shape. Pinch ends to seal.

Using serrated knife, carefully cut roll into 18 (about 3/4-inch) slices.

Arrange slices about 1 inch apart on baking sheet. Bake 11 to 14 minutes or until tops are golden brown. Drizzle with sauce; top with cilantro.

Expert Tips

Keep the dough refrigerated until you’re ready to use it for your Taco Pizza Pinwheels, to ensure easier rolling and cutting.

Instead of a queso sauce, feel free to drizzle baked pizza dough taco pinwheels with Old El Paso™ Taco Sauce, Old El Paso™ Zesty Ranch Sauce, or Old El Paso™ Creamy Salsa Verde Sauce.

For best results, use a serrated knife, and make steady, even cuts. If some of the filling gets on the blade of the knife, use a damp kitchen towel to carefully wipe off the knife between cuts.

Exchanges: 1/2 Starch; 2 Other Carbohydrate; 1 High-Fat Meat

Carbohydrate Choice: 2 1/2

MINI BEEF TEN-MINUTE TACO BOWLS

This is from Old El Paso, and begins, "Try these fun new bowls for your next taco night; they will be a hit with both adults and kids!"

Prep Time: 10 minutes; Total Time: 10 minutes; Makes 6 servings

To view this online, go to https://www.oldelpaso.com/recipes/mini-beef-ten-minute-taco-bowls.

Ingredients

1 lb lean (at least 80%) ground beef

1 package (1 oz) Old El Paso™ taco seasoning mix

1 package (5.1 oz) Old El Paso™ Flour Soft Tortilla Mini Bowls (12 Count)

Serve with, if desired

Diced avocado

Shredded cheese

Shredded lettuce

Diced tomatoes

Sour cream

Old El Paso™ Mild Taco Sauce

Preparation

In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is cooked through, stirring occasionally.

Heat bowls as directed on package.

Divide beef among warmed bowls; add FRESH toppings.

Expert Tips

If you prefer ground chicken or turkey, feel free to substitute, following the same directions as above.

Exchanges: 1 Other Carbohydrate; 2 Lean Meat; 1 Fat

Carbohydrate Choice: 1

BIRRIA TACOS

This is from Claudette Zepeda at Food & Wine. For this recipe, Claudette wrote, "A combination of two meats creates the best balance of tender texture (from the chuck roast) and succulence (from the short ribs). These birria tacos get slow-cooked flavor from the adobo sauce."

Active Time: 35 minutes; Total Time: 8 hours 55 minutes; Yield: 16

To view this online, go to https://www.foodandwine.com/recipes/birria-tacos.

Ingredients

1 (2-pound) boneless chuck roast (about 2 1/4 inches thick)

2 pounds English-cut beef short ribs (about 3 ribs)

2 tablespoons plus 1/4 teaspoon kosher salt, divided, plus more to taste

Adobo

8 cups water

1 cup finely chopped white onion, rinsed

1/3 cup finely chopped fresh cilantro

Canola oil, for greasing

32 (6-inch) fresh corn tortillas or 16 packaged corn tortillas

Lime wedges, for serving

Directions

Sprinkle chuck roast and short ribs all over with 2 tablespoons salt. Combine roast, ribs, and adobo in a large nonreactive bowl; toss to coat. Cover and chill at least 4 hours or up to 24 hours.

Preheat oven to 300°F. Transfer adobo mixture to a large (9 1/2-quart) Dutch oven; add 8 cups water. Bring to a simmer, uncovered, over medium, stirring occasionally. Cover with lid, and place in preheated oven. Bake until meat is fork- tender, about 4 hours.

Remove chuck roast and short ribs from braising broth, and transfer to a large bowl; cover with aluminum foil to keep warm. Return broth in Dutch oven to heat over medium, and cook, uncovered, skimming off fat as needed, until reduced to about 8 cups, 15 to 20 minutes. Season broth with salt to taste. Shred meat; discard bones. Toss meat with 1-1/2 cups of the broth.

Stir together onion, cilantro, and remaining 1/4 teaspoon salt in a small bowl; set aside.

Heat a large nonstick electric griddle to 400°F or a large (12-inch) cast-iron skillet over medium-high. Using a paper towel dipped in canola oil, lightly grease griddle. If using fresh tortillas, stack 2 tortillas, and use tongs to dip them together into adobo broth. (If using packaged tortillas, dip 1 tortilla per taco.) Place stacked tortillas on griddle; top with 1/4 cup meat. Repeat with as many tortilla stacks as will comfortably fit on griddle. Cook until bottom tortilla is lightly browned and crispy, 1 to 2 minutes. Fold tacos in half, gently pressing with a spatula. Transfer to a serving plate. Repeat process with oil, adobo broth, remaining tortillas, and remaining meat.

Serve tacos hot with onion-cilantro mixture, lime wedges, and remaining adobo broth for dipping or sipping.

Make Ahead

Adobo can be made up to 3 days ahead. Meat can be braised up to 2 days in advance and reheated in broth before shredding meat and reducing broth.

CHEESE ENCHILADAS

This is from Bryan Washington in The New York Times cooking e-newsletter. Bryan wrote, "Enchiladas are an essential component of Houston’s ebullient, dynamic foodways. Mexican in origin, while distinctly Tex-Mex at the same time, the dish adapts to its surroundings. Each version of enchiladas is deeply local: The style ubiquitous in Monterrey, Mexico, will be different from those found in San Antonio or El Paso or Mexico City. But from enchilada to enchilada, the common denominator is deliciousness. In 'The Enchilada Queen Cookbook,' Sylvia Casares notes, 'for Tex-Mex-style cheese enchiladas, yellow cheese, such as Cheddar, is the traditional choice' yielding 'the quintessential Tex-Mex enchilada.'"

Yield: 4 servings; Time: 1 hour

This was featured in "All Enchiladas Are Perfect. But These Are My Favorite", and can be viewed online at https://cooking.nytimes.com/recipes/1023152-cheese-enchiladas.

Ingredients

3 tablespoons neutral oil, such as canola, plus more for greasing

3 tablespoons all-purpose flour

4 garlic cloves, minced

2 tablespoons ground red chile powder (see Tip)

2 teaspoons ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground black pepper, plus more for sprinkling

2 cups beef broth

Salt

10 corn tortillas

1 pound shredded Cheddar (5 cups)

1/2 cup finely diced white onion

Fresh parsley or cilantro, for garnish (optional)

Preparation

Heat oven to 350 degrees. Lightly grease a 9-by-13-inch shallow baking dish or pan or a very large cast-iron skillet.

Add the oil and flour to a medium skillet. Set over medium-low heat and cook, whisking constantly, until the mixture (known as roux) turns a golden color, smells nutty and thickens, 5 to 7 minutes.

Add garlic, chile powder, cumin, oregano and black pepper to the roux. Whisk until smooth (some clumping from the garlic is fine), being careful to not let the spices burn, about 30 seconds.

While whisking constantly, add beef broth 1/4 cup at a time, whisking after each addition, until smooth. Reduce heat to low and simmer gently, whisking occasionally, for 10 minutes. Then remove from heat, and allow the gravy to rest for another 10 minutes. Taste the gravy and season with salt as needed for a savory sauce.

Meanwhile, in another pan, lightly heat a tortilla over medium just until softened, about 30 seconds per side. Transfer to a clean kitchen towel or sheet of foil and wrap. Repeat with the remaining tortillas, stacking them in the towel or foil. Be careful of overcooking: You’re softening each tortilla to prevent them from cracking as they’re filled and folded.

Fill a softened tortilla with about 1/3 cup of cheese. Roll shut and, with the seam side facing downward, place in the greased baking dish or skillet. Repeat until you’ve filled all of the tortillas, setting the rolls next to each other.

Slowly pour the gravy over all of the tortillas to coat. Afterward, sprinkle the dish with the rest of the cheese and the diced onion.

Bake until the gravy is bubbling and the cheese melted, 20 to 25 minutes.

Garnish with parsley, if desired, alongside a sprinkle of salt and black pepper. Serve immediately.

Tip

You want ground dried chiles, not chili powder, which includes other spices and salt. The choice of mild, medium or hot chile powder is up to you, but avoid using chipotle chile powder, which can end up bitter.

GREEN CHILE CHICKEN TACOS

This is from Kay Chun in The New York Times cooking enewsletter. For this recipe, Kay wrote, "This weeknight chicken dinner takes advantage of canned green chiles, a flavorful and time-saving pantry staple. The green chiles have already been roasted, peeled and chopped for ease; simply combine them with spices and broth for a quick sauce with nice mild heat and smoky notes. Chicken thighs are an affordable cut that’s juicy, tender and rich with flavor, but chicken breast could also be used here for leaner (but just as tasty) tacos. Leftovers can be turned into a zesty pasta salad or used as a hearty omelet or frittata filling."

Total Time: 30 minutes; Yield: 4 servings

To view this online, go to https://cooking.nytimes.com/recipes/1022534-green-chile-chicken-tacos.

Ingredients

1/4 cup safflower or canola oil

1/2 teaspoon dried oregano

1/2 teaspoon ground cumin

1-1/2 pounds boneless skinless chicken thighs, chopped into 1/2-inch pieces

Kosher salt and black pepper

1/2 cup finely chopped yellow onion (from 1/2 medium onion)

1/2 cup finely chopped green bell pepper (from 1/2 bell pepper)

3 garlic cloves, minced

2 (4-ounce) cans chopped green chiles, drained

1 cup low-sodium chicken broth

8 (6-inch) corn tortillas, warmed or toasted

Shredded cabbage, store-bought pico de gallo or salsa, sliced avocado, sour cream, and cilantro leaves and tender stems, for serving

Lime wedges, for serving

Preparation

In a small bowl, mix oil with oregano and cumin. Heat a large nonstick skillet over medium-high. To the skillet add 2 tablespoons of the seasoned oil, half of the chicken, and season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and is lightly golden, about 5 minutes. Using a slotted spoon or spatula, transfer chicken to a plate. Add 1 tablespoon of the oil and remaining chicken to the skillet and repeat.

Add the remaining 1 tablespoon oil, onion and bell pepper to the empty skillet and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Stir in garlic until fragrant, 30 seconds to 1 minute. Add green chiles, broth and chicken (along with any accumulated juices) and bring to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed, the mixture is thick and the chicken is cooked through, about 8 minutes.

Divide the chicken mixture among the tortillas. Top with shredded cabbage, pico de gallo, avocado, sour cream and cilantro. Serve with lime wedges.

SALSA-GUAVA POT ROAST TACOS

This comes from Publix. Total Time: 5-1/2 hours (15 active); Makes 8 servings.

To view this online, go to https://www.publix.com/recipe/salsa-guava-pot-roast-tacos.

Ingredients

1 slow cooker liner (optional)

2 tablespoons reduced-sodium soy sauce

Large zip-top bag

3 lb beef chuck roast

1 large red onion, divided

1-inch piece fresh ginger

1/2 bunch fresh cilantro, divided

1 tablespoon olive oil

1 (15.5 oz) jar medium (or mild) salsa

1/2 cup guava jelly

16 small flour tortillas

1/2 cup cilantro-avocado dressing

Directions

Place slow cooker liner following package instructions, if using. Place soy sauce in bag; add beef (wash hands) and seal, then knead gently to coat and let stand 30 minutes to marinate. Slice onion thinly (1-1/2 cups). Peel and grate ginger (2 teaspoons); chop cilantro coarsely (1/2 cup).

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan and add beef (discard bag); cook 4 minutes, turning occasionally, or until browned on all sides, then transfer to slow cooker and top with 1 cup onions.

Combine salsa, jelly, ginger, and ¼ cup cilantro. Pour mixture over beef and onions. Cover and cook on HIGH 4 to 4-1/2 hours (or LOW 6–7 hours) until tender and beef is 145°F.

Shred beef. Divide beef mixture evenly among tortillas; top with even amounts dressing and remaining 2 tablespoons cilantro and 1/2 cup onions. Serve.