Taco Tuesday

It's time for another Taco Tuesday. Today's offerings include Middle School Tacos and Chicken Chili Tacos. Enjoy!

CHICKEN TACOS WITH CHIPOTLE

This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”

Yield: 4 servings; Time: 1 hour.

This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.

Ingredients

For the Tacos:

4 large bone-in chicken thighs, about 1 1/2 pounds

3 scallions, left whole

1 bay leaf

1 thyme branch

3 black peppercorns

1 allspice berry

2 cloves

Kosher salt

3 tablespoons olive oil

1 medium yellow onion, finely diced

2 garlic cloves, minced

1/2 teaspoon ground cumin

2 or 3 chipotle chiles in adobo, chopped

3 tablespoons adobo sauce, from the can

1/2 cup broth (use broth from simmered chicken)

8 fresh corn tortillas

For Garnish:

1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained

Thinly sliced serrano chile

Thinly sliced radishes

Sliced avocado

Crumbled queso fresco or mild feta cheese

Crème fraîche or Mexican crema

Cilantro sprigs

Dried oregano

Lime wedges

Preparation

Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.

Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.

Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.

Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.

CHICKEN CHILI TACOS

This is from the TODAY Show Recipes e-newsletter. Prep Time: 10 minutes; Servings: 4.

To view this online, click here.

Ingredients

6 boneless, skinless chicken thighs

1 1/2 cups prepared pico de gallo or salsa

1/4 cup fresh lime juice (about 1 1/2 limes)

2 teaspoons cumin seeds, lightly toasted

2 cloves garlic. minced

1/4 cup chopped fresh cilantro

12 taco shells (crisp or soft/flour or corn)

Preparation

Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)

Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.

Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.

INSTANT POT CHEESY TACO PASTA

This yummy recipe is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).

Anyway, the recipe begins, “Instant Pot Cheesy Taco Pasta is creamy, cheesy, and full of Tex-Mex flavor No need to precook the pasta. This easy recipe can be on the table in under 30 minutes.”

Prep Time: 20 mins; Cook Time: 4 mins; Total Time: 24 mins; Servings: 6

To view this recipe online, go to https://spicysouthernkitchen.com/instant-pot-cheesy-taco-pasta/.

Ingredients

1 pound lean ground beef

1/2 cup diced onion

1 packet taco seasoning

2 cups low sodium beef broth

1 cup salsa

1 (4-ounce) can diced green chiles

8 ounces uncooked pasta shells

2 cups shredded Mexican cheese

2 ounces cream cheese, cut into pieces

sour cream, olives, red onion, cilantro for serving

Instructions

Lightly spray the Instant Pot with cooking spray and set to "Saute" mode. When hot add the ground beef and onion. Break the meat apart with a wooden spoon as it cooks.

When meat is almost cooked through, add taco seasoning. Stir it in and continue to cook until the meat is cooked. Turn Instant Pot off.

Add beef broth and scrape the bottom of the pot to make sure nothing is stuck on the bottom.

Add salsa, green chilies, and pasta shells. Press pasta down in the liquid as much as you can. Place the lid on and set to "Pressure Cook" for 4 minutes.

Once time is up, open up the valve to release the pressure. Once the pin drops, remove the lid. Add shredded cheese and cream cheese and stir it in. Place lid back on for a minute or two to help melt the cheese.

Stir well and serve with toppings.

Recipe Notes

If you want your pasta extra meaty, use 1.5 pounds of ground beef.

I find 4 minutes of pressure cooking is perfect for al dente pasta. If you want your pasta softer, try 5 minutes.

STEAK TACOS

This recipe begins, “Your slow cooker makes Mexican-style magic, turning flank steak fork-tender and infusing it with irresistible flavors for the best steak tacos you ever ate.”

http://www.diabeticconnect.com/diabetic-recipes/general/2664-steak-tacos

Ingredients

1 lb raw lean flank steak (I use semi-frozen steak)

1 packet Taco Seasoning Mix

1 medium onion

4 oz chopped green chilies

1/2 cup (or more) sliced bell pepper

6 Corn tortillas

Directions

Cut steaks in half; rub with taco seasoning. Place in a crock pot coated with nonstick cooking spray. Top with onion, bell pepper and chilies. Cover and cook on low for 8-9 hours or until meat is tender. Remove steaks and cool slightly; shred meat with two forks. Return to crock pot; heat through. Spoon about 1/2 cup meat mixture down the center of each tortilla. Top with cheese, tomato and sour cream. Fold ends and sides over filling.

Nutritional Facts: Servings 6; Yield 6 servings – 210 Calories; 9 g fat (48.1% calories from fat); 17 g Protein; 16 g Carbohydrate; 2 g Dietary Fiber; 39 mg Cholesterol; 186 mg Sodium.

MIDDLE-SCHOOL TACOS

This is from Sam Sifton in The New York Times cooking e-newsletter. Sam wrote, “Here is a taste of a time when Mexican food was not as widely available in the United States as it is today, when parents and sports bars looked for food to serve children and those who eat like them, when the combination of crunch and fat and silk was divine. It still can be, if you avoid the taco kits of yore and make your own picadillo, then put it in hard-shell tacos and top how you like. For those who want to avoid prefabricated taco shells, make a form out of aluminum foil, fry fresh corn tortillas in shimmering neutral oil and then allow them to cool into shape on their aluminum saddle. Taco night. You can’t eat just two.”

Serves 6; Time: 30 minutes.

This was featured in “The Case for Hard-Shell Tacos” and can be viewed online here.

Ingredients

2 tablespoons neutral oil, like canola, peanut or grapeseed

1 medium-size yellow onion, peeled and diced

4 cloves garlic, peeled and minced

2 pounds ground beef

2 tablespoons chile powder

1 tablespoon ground cumin

2 teaspoons kosher salt, or to taste

2 teaspoons freshly ground black pepper, to taste

2 teaspoons cornstarch

2 teaspoons smoked paprika (or substitute hot or sweet paprika)

1 teaspoon crushed red-pepper flakes, or to taste

1 cup chicken broth or beef broth, low-sodium if store-bought

12-18 hard taco shells

Toppings: grated cheese, sliced jalapeños, chopped tomatoes, shredded lettuce, sour cream, guacamole, etc.

Preparation

Place a large skillet over medium-high heat, and add the oil. When it begins to shimmer, add the onion, and cook until softened and starting to brown, approximately 5 to 7 minutes.

Add the garlic, and cook for a minute or so to soften, and then the ground beef. Cook until the beef is starting to brown, stirring and chopping with a spoon to break up the meat, approximately 5 to 7 minutes. Pour off excess fat, leaving only a tablespoon or two in the pan.

Heat oven to 325. Add the chile powder, cumin, salt, pepper, cornstarch, paprika and red-pepper flakes, and stir to combine. Add the broth, stir, bring to a simmer and cook uncovered until the sauce has thickened slightly, approximately 4 to 5 minutes.

As sauce cooks, place taco shells on a sheet pan, and toast in oven until they are crisp and smell nutty. Serve a few tablespoons of meat in each taco, along with whatever toppings you like.

GLUTEN-FREE EGG AND BLACK BEAN BREAKFAST TACOS

This comes from Kaleigh McMordie, MCN, RDN, LD at VeryWellFit. Kaleigh wrote, “Did you know that corn tortillas are actually considered a whole grain? They are also low in sodium, so they make a great base for healthy breakfast tacos.

“Fried potatoes, meats like bacon and sausage, and cheese can quickly add up when it comes to sodium and saturated fat. These tacos have none of that. Instead, try adding sauteed vegetables, beans, and creamy avocado to your eggs for healthy and flavorful tacos that will have you feeling good all morning long.

“These breakfast tacos are gluten-free and vegetarian, and can be made dairy-free if you leave out the milk or use a milk substitute. If you have other vegetables that need to be used up, feel free to add them in with the onions and jalapeno. Top with your favorite salsa for a flavorful and delicious breakfast.”

Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Servings: 2 (1 taco each).

To view this recipe online, click here.

Ingredients

olive oil spray

2 tablespoons onion, diced

1 tablespoon jalapeno, diced

1/4 cup low sodium black beans

1 large egg

1 tablespoon skim milk

2 corn tortillas

1/4 small avocado, sliced

1 tablespoon cilantro

Directions

Heat a small nonstick skillet over medium heat and spray with oil. Add onions and jalapeno and cook, stirring, until softened, about three minutes. Add black beans and continue cooking until heated through. Remove from skillet and wipe clean.

Turn heat to low and spray skillet with oil again. Whisk together egg and milk. Pour into pan and cook, stirring, until eggs are set.

In a separate pan, heat tortillas over low heat. Divide eggs and bean mixture between the tortillas. Top with avocado and cilantro. Serve.

Ingredient Variations and Substitutions

You can use egg whites or egg substitute in place of the egg for a lower-fat version.

Cooking and Serving Tips

Serve with a side of fresh fruit for a balanced meal.