Are you ready for the weekend? I know I am. With any luck (and a little hard work), I might get a few of the things done I've been trying to do the past few weekends. I'm sure you can relate, right?
Of course, we still need to eat. To that end, here are six yummy recipes to help you through the weekend, including Smashed Avocado-Chicken Burgers and Chicken Spaghetti. Enjoy!
PANDA EXPRESS CHOW MEIN COPYCAT
This comes from Chungah Rhee, on her wonderful site, Damn Delicious. If you haven't check out her site, you really should! I love checking out her site on a regular basis (read: several times a week).
Anyway, this recipe begins, "I love recreating take-out recipes at home. You know exactly what’s going into your dish, and the homemade version is ALWAYS better without a doubt. And this Panda Express copycat is no exception. Best of all, you can make this in less than 20 minutes! How easy is that?
"I kid you not. This is one of the easiest recipes I have ever made. It requires such few ingredients and this recipe is practically foolproof. And there really is no comparison to Panda Express because it’s just that much better. We didn’t even have a main dish to pair this with but we still devoured this on its own like there was no tomorrow!"
Prep Time: 10 minutes; Cook Time: 10 minutes; Total Time: 20 minutes; Yield: 4 servings
To view this online, go to https://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/.
Ingredients
1/4 cup reduced sodium soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper
2 (5.6-ounce) packages refrigerated Yaki-Soba, seasoning sauce packets discarded*
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage
Directions
In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.
Serve immediately.
Notes:
*Yaki-Soba is ramen-style noodles and can be found in the refrigerated aisle of your local grocery store.
SMASHED AVOCADO-CHICKEN BURGERS
This is from Yasmin Fahr in The New York Times cooking enewsletter. Yasmin wrote, "These zippy chicken burgers are loaded with ginger, garlic, cilantro and scallions for fresh flavor and some textural crunch. The secret ingredient is a little mashed avocado that’s added to the ground chicken before cooking, which keeps the burgers tender and light. A citrusy soy mayonnaise is used both inside the patties and slathered on top. (Fish sauce could be used in place of the soy. Decrease the amount and adjust to taste.) Kewpie is a Japanese mayonnaise made with rice wine vinegar and egg yolks rather than distilled vinegar and whole eggs, but you can just as easily use your preferred mayonnaise. Fresh jalapeños offer a satisfying crunch when biting into the burger, though pickled ones could be used for extra acidity."
Yield: 4 servings; Time: 25 minutes
To view this online, go to https://cooking.nytimes.com/recipes/1023132-smashed-avocado-chicken-burgers.
While you're at it, check out Sam Sifton's guide, "How to Make Burgers". Very helpful!
Ingredients
1/3 cup Kewpie or other mayonnaise
1 teaspoon soy sauce
1 lime, cut into wedges
Kosher salt
1 packed cup cilantro leaves and tender stems, roughly chopped, plus more for serving
1/4 cup mashed, ripe Hass avocado (from about 1/2 avocado; slice the other half for serving) (see Tip)
2 scallions, light green and white parts only, thinly sliced
3 large garlic cloves, grated or minced
1 (2-inch) piece ginger, grated or minced (about 2 teaspoons)
1/4 to 1/2 teaspoon red-pepper flakes, according to taste
1 pound ground chicken, preferably dark meat
2 tablespoons neutral oil, such as canola oil, or ghee
4 brioche or burger buns, lightly toasted
Butter lettuce or other tender lettuce, for serving
1 jalapeño, thinly sliced, for serving (optional)
Preparation
In a small serving bowl, combine the mayonnaise and soy sauce. Season with the juice of 1 lime wedge and salt as needed.
In a medium mixing bowl, use a fork to mash and thoroughly combine the chopped cilantro, mashed avocado, scallions, garlic, ginger, red-pepper flakes, 1 teaspoon salt and 1 tablespoon of the soy-lime mayonnaise. Add the chicken and gently combine. Form into 4 large balls.
Heat a large (12-inch) cast-iron or heavy skillet over medium heat until very hot, 1-1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula to press them until they form 1/2-inch-thick patties. Cook without moving for 3-1/2 to 4 minutes, until a deep golden crust has formed and they easily release from the pan. Flip the patties using the spatula and cook until done with a nice crust on the other side, about 3 minutes more. If the patties need more time, cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching.
Squeeze a lime wedge over the patties and serve sandwiched between the buns topped with lettuce, a healthy slathering of the lime-mayonnaise, avocado slices, jalapeño slices if using, and cilantro sprigs, if desired. Serve with the remaining lime wedges and mayonnaise on the side.
Tip
Resist the urge to add more than 1/4 cup mashed avocado to the ground chicken, as the burgers will get too soft and fall apart during cooking.
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.
BAKED BEANS
This comes from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "Proper Boston baked beans would have salt pork instead of the bacon. James Beard cooked them with ribs. The key is to use the little white pea beans known as navy beans, and to allow time to do most of the work. (Or to cheat: Canned white beans make fantastic baked beans in about an hour. If you use them, you'll need four 15-ounce cans. Drain and then follow the directions from step 2 on to the end. Please understand that you’ll need much less water and much less time to get them where you want them to be.) The combination of molasses and dry mustard is a taste as old as America itself, and takes well to both ham and soft brown bread."
Yield: 6 to 8 servings; Time: About 6-1/2 hours, plus at least 6 hours' soaking time
This was featured in "A Fresh Take on Easter", and can be viewed online at https://cooking.nytimes.com/recipes/1016258-baked-beans.
Ingredients
2 cups navy beans
Salt
1/2 pound slab bacon, cut into cubes
1 medium onion, peeled and chopped
1/3 cup molasses
2 teaspoons dry mustard
1 teaspoon ground black pepper
Preparation
Soak beans in a large bowl of water for 6 hours or overnight. Drain beans and put them in a large oven-safe pot with a heavy bottom and a tightfitting lid. Add 1 teaspoon salt and enough cool water to cover 2 inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, until the beans are just tender, approximately 30 to 40 minutes. Drain and remove beans.
Heat the oven to 250 degrees. Bring a kettle full of water to a boil on the stove. Return the heavy-bottomed pot to the stove and turn the heat to medium high. Cook the bacon in the bottom of the pot until it begins to brown, then turn off the heat and add the chopped onion and, on top of it, the beans. Mix together molasses, mustard and black pepper, and add the mixture to the pot. Pour in enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, until they are tender but not falling apart, 4 to 5 hours.
Remove beans from oven, uncover, stir and season with salt. With the lid off, return pot to oven and let beans finish cooking, uncovered and without additional water, until the sauce has thickened and the top is deeply crusty, about 45 minutes more.
CHICKEN SPAGHETTI
This comes from Southern Living, and begins, "Give your traditional chicken casserole a break and serve this bright and lively chicken spaghetti. You only need a Dutch oven and a 9-x-13 baking dish to create this delicious meal, meaning there is less clean-up afterwards. Cook and shred your chicken in advance to save time."
Active Time: 30 minutes; Total Time: 1 hour 35 minutes; Serves: 10
To view this online, go to https://www.southernliving.com/recipes/easy-chicken-spaghetti.
Ingredients
6 cups unsalted chicken stock
1 (14-oz.) bone-in, skin-on chicken breast, skin removed
3 (7-oz.) bone-in, skin-on chicken thighs, skin removed
12 ounces uncooked spaghetti
1 (5-oz.) can evaporated milk
2 tablespoons all-purpose flour
1 tablespoon lower-sodium Worcestershire sauce
2 teaspoons hot sauce
2 teaspoons kosher salt
2 tablespoons unsalted butter
1 1/2 cups chopped yellow onion (about 1 medium onion)
1 1/2 cups chopped red bell pepper (about 1 large pepper)
2 cups chopped tomatoes (about 3 medium tomatoes)
4 ounces sharp white Cheddar cheese, shredded (about 1 cup)
Directions
Preheat oven to 400°F. Bring stock to a boil in a Dutch oven over high. Add chicken to stock. Cover; reduce heat to medium. Cook until a thermometer inserted in thickest piece of chicken registers 160°F, about 25 minutes. Remove chicken; let stand until ready to use. (Inner temperature of chicken will rise as it stands.)
Return stock to a boil over high. Add pasta to Dutch oven, and cook until just tender, about 9 minutes. Transfer pasta to a medium bowl (reserving stock). Return stock to a boil over high; boil until liquid is reduced to about 2-1/2 cups, about 1 minute. Whisk together evaporated milk and flour in a small bowl. Stir into stock; boil until slightly thickened, 2 minutes. Remove from heat; stir in Worcestershire sauce, hot sauce, and salt. Pour stock mixture over pasta.
Return Dutch oven to medium-high heat. Add butter, onion, and bell pepper. Cook, stirring often, until tender, 5 to 6 minutes. Remove from heat; add pasta mixture back to Dutch oven. Shred chicken, discarding bones. (You should have about 4 1⁄2 cups meat.) Add chicken and tomatoes to Dutch oven; toss to coat. Pour mixture into a 13- x 9-inch baking dish coated with cooking spray. Top with cheese. Lightly coat aluminum foil with cooking spray. Cover with foil; bake until cheese is melted, 25 to 30 minutes.
Chef's Notes
You don't have to be a food stylist to create a casserole that looks as good as it tastes. Instead of pouring the pasta mixture from the pot into the baking dish, use tongs and a large spoon to twirl the noodles into nests, as shown below.
EASY SAUSAGE, PEPPERS AND ONIONS WITH ELBOWS
This is from Kori Lavertue at AllRecipes. Kori wrote, "On days when my schedule is overloaded, this easy throw-together recipe is always a hit with my family."
Prep Time: 15 minutes; Cook Time: 3 hours 10 minutes; Additional Time: 10 minutes; Total Time: 3 hours 35 minutes; Makes 8 servings
To view this online, to go https://www.allrecipes.com/recipe/219058/easy-sausage-peppers-and-onions-with-elbows/.
Ingredients
1 pound sweet Italian sausages
1 pound hot Italian sausages
2 green bell peppers, sliced
1 red bell pepper, sliced
1 large sweet onion (such as Vidalia®), sliced
1 (24 ounce) jar pasta sauce
1 (16 ounce) package elbow macaroni
Directions
Place the sweet and hot sausages, green and red peppers, onion, and pasta sauce in a slow cooker. Add about 1/2 a jar of water. Cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still firm, about 8 minutes. Drain well.
Slice the cooked sausages, then return to the slow cooker. Allow to rest for 10 minutes before serving the sausage, peppers, and onion over the macaroni.
Showing posts with label Cheese Enchiladas. Show all posts
Showing posts with label Cheese Enchiladas. Show all posts
Friday, August 16, 2024
Tuesday, June 18, 2024
Taco Tuesday
If you love tacos, you probably don't mind that it's time for another Taco Tuesday. This week's offerings include Zesty Ranch Chicken Tacos and Baja Shrimp Tacos With Creamy Slaw. Enjoy!
CHEESY GROUND BEEF TACOS
This is from Lindsay Funston at Delish. Lindsay wrote, "Enjoy the perfect combination of cheesy and beefy goodness with these unreal tacos. We promise you'll be so obsessed with this zesty, flavorful filling, you'll want to eat it with a spoon. When a taco craving strikes, nothing else will do!"
Prep Time: 10 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a46606/cheesy-ground-beef-tacos-recipe/.
Ingredients
1 large onion, chopped
1 lb. ground beef
1 (15-oz.) can fire-roasted tomatoes
1 (15-oz.) can black beans, drained and rinsed
1 tbsp. taco seasoning
kosher salt
2 c. shredded cheddar or pepper jack
8 Small flour tortillas
Sliced green onions, for serving
Sour cream, for serving
Directions
In a large skillet over medium-high heat, cook onion until soft, 6 minutes. Add beef and cook until no longer pink, 5 to 7 minutes more, then add tomatoes, black beans, and taco seasoning and season with salt. Stir until combined. Add cheese and stir until completely melted.
Spoon mixture into flour tortillas and fold. Garnish with green onions and serve with sour cream.
TACO LASAGNA
This is from the Food Network. It starts off, "Equal parts lasagna and taco, this dish is comfort central, with layers of classic taco meat and toppings nestled between tender lasagna noodles and melty cheese. Use your favorite salsa to build the sauce -- milder to keep it kid-friendly or spicier to liven it up."
Active Time: 40 minutes; Total Time: 2 hours 5 minutes; Makes 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/taco-lasagna-3666644.
Ingredients
1 teaspoon canola oil
1 pound ground beef sirloin
2 tablespoons chili powder
Kosher salt
Two 16-ounce jars salsa
1 pound no-boil lasagna noodles
Two 16-ounce packages part skim mozzarella, cut into 1/2-inch pieces
1/2 cup sour cream
1/2 small head iceberg lettuce, shredded
1 large beefsteak tomato, diced
1/2 cup shredded sharp Cheddar
1/2 cup crushed tortilla chips
Directions
Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Add the ground beef and sprinkle with the chili powder and 1 teaspoon salt. Cook, breaking apart chunks of meat with the back of a spoon, and stirring often, until meat is crumbled and browned, 5 to 6 minutes. Stir in the salsa and 1 cup of water, bring to a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and set aside.
Spread a quarter of the meat sauce over the bottom of a 9- by 13-inch baking dish. Lay a third of the noodles over the sauce, overlapping slightly and breaking them to fit, if needed. Leave a 1/2-inch space around the edges of the baking dish. Top the noodles with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the noodles, a quarter of the meat sauce and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and quarter of the sauce, making sure that the top layer of noodles is completely covered in sauce. Top with the remaining third of the mozzarella.
Cover loosely with foil and bake until the cheese is melted and bubbling and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and cook 15 minutes more. Let rest 10 minutes. Dollop with sour cream and sprinkle with lettuce, tomato, Cheddar and chips.
BAJA SHRIMP TACOS WITH CREAMY SLAW
This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.
"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."
Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.
Ingredients
For the slaw:
1/3 cup mayonnaise
1-1/2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups thinly sliced red cabbage (about 6 oz.)
2 cups thinly sliced green cabbage (about 6 oz.)
1/3 cup chopped fresh cilantro
For the tacos:
Vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
3/4 cup seltzer or club soda
1 large egg white
1 pound large shrimp, peeled and deveined
8 6-in. flour tortillas, warmed
Lime wedges, hot sauce, and sliced scallions, for serving
Directions
Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.
Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.
Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.
Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.
Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
ZESTY RANCH CHICKEN TACOS
This is from Old El Paso, and begins, "Chicken tacos are jazzed up with a creamy, Old El Paso™ Zesty Ranch sauce coleslaw topping. Topped with fresh avocado and cilantro, these tacos are hard to beat!"
Prep Time: 20 minutes; Total Time: 25 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/zesty-ranch-chicken-tacos.
Ingredients
Coleslaw
2 cups coleslaw mix
1/3 cup chopped red onion
1/3 cup Old El Paso™ Zesty Ranch sauce
Chicken
1 tablespoon vegetable oil
1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
Tacos
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 cup shredded cheddar cheese
1 medium avocado, pitted, peeled, diced
2 tablespoons chopped fresh cilantro
Preparation
In medium bowl, mix Coleslaw ingredients; cover and refrigerate.
In 10-inch skillet, heat oil over medium-high heat. Add chicken strips; cook 5 to 7 minutes, stirring frequently, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 3 to 4 minutes, stirring frequently, until thickened.
Divide chicken among warm taco shells. Top evenly with cheese and coleslaw; top with avocado and cilantro.
Expert Tips
Garnish tacos with sliced jalapeños for a bit of spicy heat.
If desired, serve drizzled with additional sauce.
To easily assemble tacos, line heated shells in baking pan, and use tongs to add chicken and coleslaw to the shells. Continue with the remaining toppings, and they’ll all be ready to serve.
BARBECUE CHICKEN RANCH TACOS
This is from Old El Paso, and begins, "These Barbecue Chicken Ranch Tacos come together in a flash—and will disappear from your table even faster. They have the perfect tang of barbecue to complement the zestiness of Old El Paso™ Zesty Ranch Sauce. Best of all, the sky is the limit when it comes to choosing fresh toppings for these easy BBQ chicken tacos. Your family will have a blast loading up their Old El Paso™ Soft Tortilla Bowls with sweet BBQ chicken and all their favorite fixings!"
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/barbecue-chicken-ranch-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup barbecue sauce
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 cup shredded Cheddar cheese (4 oz)
1 1/2 cups shredded romaine lettuce
1/2 cup chopped tomatoes
1/4 cup sliced green onions
1/2 cup Old El Paso™ Zesty Ranch Sauce
Lime wedges, if desired
Preparation
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, just until no longer pink in center. Stir in water and taco seasoning mix; heat to boiling.
Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until thickened. Stir in barbecue sauce. Cook until heated.
Divide warmed chicken mixture among heated tortilla bowls. Top with cheese, lettuce, tomatoes and green onions. Drizzle with ranch sauce. Serve with lime wedges.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
Swap out lettuce for shredded green cabbage to give your BBQ chicken tacos a delightful crunch.
Get creative with your barbecue chicken tacos. Other varieties of Old El Paso™ Taco Seasoning Mix, such as Hot & Spicy, can add a flavorful kick that's perfect for spice lovers.
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.
CHEESY GROUND BEEF TACOS
This is from Lindsay Funston at Delish. Lindsay wrote, "Enjoy the perfect combination of cheesy and beefy goodness with these unreal tacos. We promise you'll be so obsessed with this zesty, flavorful filling, you'll want to eat it with a spoon. When a taco craving strikes, nothing else will do!"
Prep Time: 10 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a46606/cheesy-ground-beef-tacos-recipe/.
Ingredients
1 large onion, chopped
1 lb. ground beef
1 (15-oz.) can fire-roasted tomatoes
1 (15-oz.) can black beans, drained and rinsed
1 tbsp. taco seasoning
kosher salt
2 c. shredded cheddar or pepper jack
8 Small flour tortillas
Sliced green onions, for serving
Sour cream, for serving
Directions
In a large skillet over medium-high heat, cook onion until soft, 6 minutes. Add beef and cook until no longer pink, 5 to 7 minutes more, then add tomatoes, black beans, and taco seasoning and season with salt. Stir until combined. Add cheese and stir until completely melted.
Spoon mixture into flour tortillas and fold. Garnish with green onions and serve with sour cream.
TACO LASAGNA
This is from the Food Network. It starts off, "Equal parts lasagna and taco, this dish is comfort central, with layers of classic taco meat and toppings nestled between tender lasagna noodles and melty cheese. Use your favorite salsa to build the sauce -- milder to keep it kid-friendly or spicier to liven it up."
Active Time: 40 minutes; Total Time: 2 hours 5 minutes; Makes 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/taco-lasagna-3666644.
Ingredients
1 teaspoon canola oil
1 pound ground beef sirloin
2 tablespoons chili powder
Kosher salt
Two 16-ounce jars salsa
1 pound no-boil lasagna noodles
Two 16-ounce packages part skim mozzarella, cut into 1/2-inch pieces
1/2 cup sour cream
1/2 small head iceberg lettuce, shredded
1 large beefsteak tomato, diced
1/2 cup shredded sharp Cheddar
1/2 cup crushed tortilla chips
Directions
Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Add the ground beef and sprinkle with the chili powder and 1 teaspoon salt. Cook, breaking apart chunks of meat with the back of a spoon, and stirring often, until meat is crumbled and browned, 5 to 6 minutes. Stir in the salsa and 1 cup of water, bring to a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and set aside.
Spread a quarter of the meat sauce over the bottom of a 9- by 13-inch baking dish. Lay a third of the noodles over the sauce, overlapping slightly and breaking them to fit, if needed. Leave a 1/2-inch space around the edges of the baking dish. Top the noodles with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the noodles, a quarter of the meat sauce and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and quarter of the sauce, making sure that the top layer of noodles is completely covered in sauce. Top with the remaining third of the mozzarella.
Cover loosely with foil and bake until the cheese is melted and bubbling and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and cook 15 minutes more. Let rest 10 minutes. Dollop with sour cream and sprinkle with lettuce, tomato, Cheddar and chips.
BAJA SHRIMP TACOS WITH CREAMY SLAW
This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.
"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."
Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.
Ingredients
For the slaw:
1/3 cup mayonnaise
1-1/2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups thinly sliced red cabbage (about 6 oz.)
2 cups thinly sliced green cabbage (about 6 oz.)
1/3 cup chopped fresh cilantro
For the tacos:
Vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
3/4 cup seltzer or club soda
1 large egg white
1 pound large shrimp, peeled and deveined
8 6-in. flour tortillas, warmed
Lime wedges, hot sauce, and sliced scallions, for serving
Directions
Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.
Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.
Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.
Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.
Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
ZESTY RANCH CHICKEN TACOS
This is from Old El Paso, and begins, "Chicken tacos are jazzed up with a creamy, Old El Paso™ Zesty Ranch sauce coleslaw topping. Topped with fresh avocado and cilantro, these tacos are hard to beat!"
Prep Time: 20 minutes; Total Time: 25 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/zesty-ranch-chicken-tacos.
Ingredients
Coleslaw
2 cups coleslaw mix
1/3 cup chopped red onion
1/3 cup Old El Paso™ Zesty Ranch sauce
Chicken
1 tablespoon vegetable oil
1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
Tacos
1 package (10 count) Old El Paso™ Stand ‘N Stuff™ Taco Shells, heated as directed on package
1 cup shredded cheddar cheese
1 medium avocado, pitted, peeled, diced
2 tablespoons chopped fresh cilantro
Preparation
In medium bowl, mix Coleslaw ingredients; cover and refrigerate.
In 10-inch skillet, heat oil over medium-high heat. Add chicken strips; cook 5 to 7 minutes, stirring frequently, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 3 to 4 minutes, stirring frequently, until thickened.
Divide chicken among warm taco shells. Top evenly with cheese and coleslaw; top with avocado and cilantro.
Expert Tips
Garnish tacos with sliced jalapeños for a bit of spicy heat.
If desired, serve drizzled with additional sauce.
To easily assemble tacos, line heated shells in baking pan, and use tongs to add chicken and coleslaw to the shells. Continue with the remaining toppings, and they’ll all be ready to serve.
BARBECUE CHICKEN RANCH TACOS
This is from Old El Paso, and begins, "These Barbecue Chicken Ranch Tacos come together in a flash—and will disappear from your table even faster. They have the perfect tang of barbecue to complement the zestiness of Old El Paso™ Zesty Ranch Sauce. Best of all, the sky is the limit when it comes to choosing fresh toppings for these easy BBQ chicken tacos. Your family will have a blast loading up their Old El Paso™ Soft Tortilla Bowls with sweet BBQ chicken and all their favorite fixings!"
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/barbecue-chicken-ranch-tacos.
Ingredients
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into 1/2-inch strips
1/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1/2 cup barbecue sauce
1 package (8 count) Old El Paso™ Soft Tortilla Bowls, heated as directed on package
1 cup shredded Cheddar cheese (4 oz)
1 1/2 cups shredded romaine lettuce
1/2 cup chopped tomatoes
1/4 cup sliced green onions
1/2 cup Old El Paso™ Zesty Ranch Sauce
Lime wedges, if desired
Preparation
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 8 minutes, stirring occasionally, just until no longer pink in center. Stir in water and taco seasoning mix; heat to boiling.
Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until thickened. Stir in barbecue sauce. Cook until heated.
Divide warmed chicken mixture among heated tortilla bowls. Top with cheese, lettuce, tomatoes and green onions. Drizzle with ranch sauce. Serve with lime wedges.
Expert Tips
For best results, pat chicken slices dry before adding to hot skillet.
Swap out lettuce for shredded green cabbage to give your BBQ chicken tacos a delightful crunch.
Get creative with your barbecue chicken tacos. Other varieties of Old El Paso™ Taco Seasoning Mix, such as Hot & Spicy, can add a flavorful kick that's perfect for spice lovers.
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.
Tuesday, April 16, 2024
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.
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.
Tuesday, March 19, 2024
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Baja Shrimp Tacos With Creamy Slaw and Chicken and Corn Enchiladas. Enjoy!
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.
BAJA SHRIMP TACOS WITH CREAMY SLAW
This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.
"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."
Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.
Ingredients
For the slaw:
1/3 cup mayonnaise
1-1/2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups thinly sliced red cabbage (about 6 oz.)
2 cups thinly sliced green cabbage (about 6 oz.)
1/3 cup chopped fresh cilantro
For the tacos:
Vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
3/4 cup seltzer or club soda
1 large egg white
1 pound large shrimp, peeled and deveined
8 6-in. flour tortillas, warmed
Lime wedges, hot sauce, and sliced scallions, for serving
Directions
Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.
Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.
Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.
Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.
Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
CHICKEN AND CORN ENCHILADAS
This is from Old El Paso, and begins, "Try this delicious take on an enchilada; they come to the dinner table in no time, and the whole family will love the flavor the corn brings."
Prep Time: 20 minutes; Total Time: 50 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/chicken-and-corn-enchiladas.
Ingredients
1 can (10 oz) Old El Paso™ green enchilada sauce
1 can (11 oz) whole kernel corn with red and green peppers, drained
2 cups shredded deli rotisserie chicken
1 1/2 cups shredded Monterey Jack cheese (6 oz)
1 cup shredded taco-flavored Mexican cheese blend (4 oz)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
2 tablespoons chopped fresh cilantro
Preparation
Heat oven to 375°F.
Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish. Reserve 1/3 cup corn.
In medium bowl, mix chicken, 1 cup of the Monterey Jack cheese, the Mexican cheese, remaining corn, cumin and garlic powder. Spoon about 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle remaining enchilada sauce over top.
Bake uncovered about 30 minutes or until bubbly and lightly browned. Sprinkle enchiladas with remaining 1/2 cup Monterey Jack cheese, reserved corn and cilantro.
Expert Tips
If you love the taste of corn, make these enchiladas with corn tortillas. Microwave them in a damp paper towel about 15 seconds to make them easier to roll.
PERFECT FISH TACOS
This is from Lauren Miyashiro, the former Food Director and currently a "contributing recipe" for Delish. Lauren wrote, "Love fish tacos? Well, these are the end-all be-all...
"The fish—we use cod, but any flaky variety, like tilapia, works—marinates in a mixture of lime juice, chili powder, and cumin that will become your standard. (Seriously, steak or chicken marinated in this will also taste bomb.) But the real gem of this recipe is the cabbage slaw—don't skip it. It takes just a few minutes to toss together and its brightness is the perfect condiment to the spiced cod."
Prep Time: 20 minutes; Total Time: 35 minutes; Yields: 4 servings
To view this online, including the rest of what Lauren wrote, go to https://www.delish.com/cooking/recipe-ideas/recipes/a53296/easy-fish-taco-recipe/.
Ingredients
3 tbsp. extra-virgin olive oil
Juice of 1 lime
2 tsp. chili powder
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1-1/2 lb. cod (or other flaky white fish)
1/2 tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
8 corn tortillas
1 avocado, diced
Lime wedges, for serving
Sour cream, for serving
For the corn slaw:
1/4 c. mayonnaise
Juice of 1 lime
2 tbsp. freshly chopped cilantro
1 tbsp. honey
2 c. shredded purple cabbage
1 c. corn kernels
1 jalapeño, minced
Directions
In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
Add cod, tossing until evenly coated. Let marinate 15 minutes.
Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
BEST BREAKFAST TACOS
This is from Lena Abraham, the Senior Food Editor for Delish. For this recipe, Lena wrote, "A good breakfast taco is a thing of beauty. Not only will these keep you full until lunch, they've also been known to cure a mean hangover. (Hair of the dog, a la Michelada, anyone?) Pickled onions aren't necessary, but they do add a nice crunch.
"(Psst! Vegetarians! These will still be great, sans chorizo. 😄)"
Prep Time: 15 minutes; Total Time: 40 minutes; Yields: 2 servings
To view this online, go to https://www.delish.com/cooking/recipe-ideas/a32687489/breakfast-tacos-recipe/.
Ingredients
1 large russet potato, peeled and diced into 1/2" pieces
Kosher salt
1 tbsp. extra-virgin olive oil, plus more as needed
4 oz. fresh chorizo sausage, casing removed if necessary
1/4 small yellow onion, diced
Freshly ground black pepper
2 tbsp. butter
3 large eggs, beaten
4 medium flour tortillas
1/2 c. shredded cheddar
Hot sauce, for serving
2 green onions, thinly sliced, for serving
Sliced avocado, for serving (optional)
Pickled onions, for serving (optional)
Directions
Place potatoes in a large pot and cover with 1" of cold water. Season water with 1 teaspoon kosher salt and bring to a boil. Simmer until potatoes are tender, 3 to 5 minutes. Drain.
Meanwhile, in a large skillet over medium heat, heat olive oil. Add chorizo and onion cook, stirring occasionally, until chorizo is cooked through and onions are translucent, 6 to 8 minutes.
Move chorizo and onion to the edges of your skillet and add another tablespoon of oil if the skillet looks dry. Add drained potatoes to the center of the skillet and spread out in an even layer. Let cook undisturbed until undersides of potatoes begin to turn brown and crisp, 4 to 6 minutes. Stir potatoes into chorizo and turn off heat.Make eggs: In a medium nonstick skillet, melt butter. Pour eggs into the pan and let set slightly, then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are cooked to your liking, season with salt and pepper and remove from heat.
Build the tacos: lightly toast each of your tortillas over an open flame or in a large dry skillet, then transfer to serving plates. Divide cheddar evenly between tortillas, then top with a scoop of chorizo and potatoes and a scoop of eggs. Serve with your choice of garnishes—and don’t forget the hot sauce!
TACOS CON PUERCO
Recipe Yield: Yield: Serves 4
Source: NPB
Recipe and image appear courtesy of the National Pork Board.
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/tacos-con-puerco.
Ingredients
1 pound Ground Pork
1 (14-1/2 oz) can tomatoes, diced, fire-roasted
1/4 cup chopped onion
1 tablespoon chili powder
1/4 teaspoon garlic powder
salt, to taste
black pepper, to taste
8 taco shells
2 cups iceberg lettuce, shredded
2 tomatoes, cut in wedges
1 cup Cheddar cheese, shredded
Directions
In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder.
Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally.
Season to taste with salt and pepper.
Heat taco shells and portion filling into shells; top with tomatoes and lettuce.
Notes:
Set up the table for everyone to be able to assemble their own tacos. Remember to have salsa, sour cream, hot sauce, guacamole and other taco favorites for condiments.
Nutritional Information Per Serving: Calories: 285; Fat: 11 g; Saturated Fat: 3 g; Fiber: 4 g; Sodium: 238 mg; Cholesterol: 57 mg; Protein: 25 g; Carbohydrates: 21 g
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.
BAJA SHRIMP TACOS WITH CREAMY SLAW
This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.
"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."
Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.
Ingredients
For the slaw:
1/3 cup mayonnaise
1-1/2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups thinly sliced red cabbage (about 6 oz.)
2 cups thinly sliced green cabbage (about 6 oz.)
1/3 cup chopped fresh cilantro
For the tacos:
Vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
3/4 cup seltzer or club soda
1 large egg white
1 pound large shrimp, peeled and deveined
8 6-in. flour tortillas, warmed
Lime wedges, hot sauce, and sliced scallions, for serving
Directions
Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.
Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.
Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.
Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.
Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
CHICKEN AND CORN ENCHILADAS
This is from Old El Paso, and begins, "Try this delicious take on an enchilada; they come to the dinner table in no time, and the whole family will love the flavor the corn brings."
Prep Time: 20 minutes; Total Time: 50 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/chicken-and-corn-enchiladas.
Ingredients
1 can (10 oz) Old El Paso™ green enchilada sauce
1 can (11 oz) whole kernel corn with red and green peppers, drained
2 cups shredded deli rotisserie chicken
1 1/2 cups shredded Monterey Jack cheese (6 oz)
1 cup shredded taco-flavored Mexican cheese blend (4 oz)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
2 tablespoons chopped fresh cilantro
Preparation
Heat oven to 375°F.
Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish. Reserve 1/3 cup corn.
In medium bowl, mix chicken, 1 cup of the Monterey Jack cheese, the Mexican cheese, remaining corn, cumin and garlic powder. Spoon about 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle remaining enchilada sauce over top.
Bake uncovered about 30 minutes or until bubbly and lightly browned. Sprinkle enchiladas with remaining 1/2 cup Monterey Jack cheese, reserved corn and cilantro.
Expert Tips
If you love the taste of corn, make these enchiladas with corn tortillas. Microwave them in a damp paper towel about 15 seconds to make them easier to roll.
PERFECT FISH TACOS
This is from Lauren Miyashiro, the former Food Director and currently a "contributing recipe" for Delish. Lauren wrote, "Love fish tacos? Well, these are the end-all be-all...
"The fish—we use cod, but any flaky variety, like tilapia, works—marinates in a mixture of lime juice, chili powder, and cumin that will become your standard. (Seriously, steak or chicken marinated in this will also taste bomb.) But the real gem of this recipe is the cabbage slaw—don't skip it. It takes just a few minutes to toss together and its brightness is the perfect condiment to the spiced cod."
Prep Time: 20 minutes; Total Time: 35 minutes; Yields: 4 servings
To view this online, including the rest of what Lauren wrote, go to https://www.delish.com/cooking/recipe-ideas/recipes/a53296/easy-fish-taco-recipe/.
Ingredients
3 tbsp. extra-virgin olive oil
Juice of 1 lime
2 tsp. chili powder
1 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. cayenne pepper
1-1/2 lb. cod (or other flaky white fish)
1/2 tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
8 corn tortillas
1 avocado, diced
Lime wedges, for serving
Sour cream, for serving
For the corn slaw:
1/4 c. mayonnaise
Juice of 1 lime
2 tbsp. freshly chopped cilantro
1 tbsp. honey
2 c. shredded purple cabbage
1 c. corn kernels
1 jalapeño, minced
Directions
In a medium shallow bowl, whisk together olive oil, lime juice, paprika, chili powder, cumin, and cayenne.
Add cod, tossing until evenly coated. Let marinate 15 minutes.
Meanwhile, make slaw: In a large bowl, whisk together mayonnaise, lime juice, cilantro, and honey. Stir in cabbage, corn, and jalapeño. Season with salt and pepper.
In a large nonstick skillet over medium-high heat, heat vegetable oil. Remove cod from marinade and season both sides of each filet with salt and pepper. Add fish flesh side-down. Cook until opaque and cooked through, 3 to 5 minutes per side. Let rest 5 minutes before flaking with a fork.
Assemble tacos: Serve fish over grilled tortillas with corn slaw and avocado. Squeeze lime juice on top and garnish with sour cream.
BEST BREAKFAST TACOS
This is from Lena Abraham, the Senior Food Editor for Delish. For this recipe, Lena wrote, "A good breakfast taco is a thing of beauty. Not only will these keep you full until lunch, they've also been known to cure a mean hangover. (Hair of the dog, a la Michelada, anyone?) Pickled onions aren't necessary, but they do add a nice crunch.
"(Psst! Vegetarians! These will still be great, sans chorizo. 😄)"
Prep Time: 15 minutes; Total Time: 40 minutes; Yields: 2 servings
To view this online, go to https://www.delish.com/cooking/recipe-ideas/a32687489/breakfast-tacos-recipe/.
Ingredients
1 large russet potato, peeled and diced into 1/2" pieces
Kosher salt
1 tbsp. extra-virgin olive oil, plus more as needed
4 oz. fresh chorizo sausage, casing removed if necessary
1/4 small yellow onion, diced
Freshly ground black pepper
2 tbsp. butter
3 large eggs, beaten
4 medium flour tortillas
1/2 c. shredded cheddar
Hot sauce, for serving
2 green onions, thinly sliced, for serving
Sliced avocado, for serving (optional)
Pickled onions, for serving (optional)
Directions
Place potatoes in a large pot and cover with 1" of cold water. Season water with 1 teaspoon kosher salt and bring to a boil. Simmer until potatoes are tender, 3 to 5 minutes. Drain.
Meanwhile, in a large skillet over medium heat, heat olive oil. Add chorizo and onion cook, stirring occasionally, until chorizo is cooked through and onions are translucent, 6 to 8 minutes.
Move chorizo and onion to the edges of your skillet and add another tablespoon of oil if the skillet looks dry. Add drained potatoes to the center of the skillet and spread out in an even layer. Let cook undisturbed until undersides of potatoes begin to turn brown and crisp, 4 to 6 minutes. Stir potatoes into chorizo and turn off heat.Make eggs: In a medium nonstick skillet, melt butter. Pour eggs into the pan and let set slightly, then reduce heat to medium-low. Drag the eggs with a spatula or wooden spoon to create curds. When the eggs are cooked to your liking, season with salt and pepper and remove from heat.
Build the tacos: lightly toast each of your tortillas over an open flame or in a large dry skillet, then transfer to serving plates. Divide cheddar evenly between tortillas, then top with a scoop of chorizo and potatoes and a scoop of eggs. Serve with your choice of garnishes—and don’t forget the hot sauce!
TACOS CON PUERCO
Recipe Yield: Yield: Serves 4
Source: NPB
Recipe and image appear courtesy of the National Pork Board.
To view this online, go to https://diabeticgourmet.com/diabetic-recipe/tacos-con-puerco.
Ingredients
1 pound Ground Pork
1 (14-1/2 oz) can tomatoes, diced, fire-roasted
1/4 cup chopped onion
1 tablespoon chili powder
1/4 teaspoon garlic powder
salt, to taste
black pepper, to taste
8 taco shells
2 cups iceberg lettuce, shredded
2 tomatoes, cut in wedges
1 cup Cheddar cheese, shredded
Directions
In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder.
Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally.
Season to taste with salt and pepper.
Heat taco shells and portion filling into shells; top with tomatoes and lettuce.
Notes:
Set up the table for everyone to be able to assemble their own tacos. Remember to have salsa, sour cream, hot sauce, guacamole and other taco favorites for condiments.
Nutritional Information Per Serving: Calories: 285; Fat: 11 g; Saturated Fat: 3 g; Fiber: 4 g; Sodium: 238 mg; Cholesterol: 57 mg; Protein: 25 g; Carbohydrates: 21 g
Tuesday, December 26, 2023
Taco Tuesday
Hope everyone has had a good holiday season this year. (And yes, I did take Christmas off yesterday, in case you were wondering. It was nice.)
This is the last Taco Tuesday of 2023. Today's offerings include Easy Oven-Baked Chicken Tacos and Double-Cheese Bacon Beef Takis Fuego Tacos. Enjoy!
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
ELOTE CHICKEN TACOS
This recipe from Old El Paso begins, "This mashup of traditional Mexican grilled street corn and simple skillet chicken tacos comes together in Old El Paso™ Soft Flour Tortilla Bowls for a quick, fun and easy dinner that pairs perfectly with a Corona Light® on Cinco, or any day!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/elote-chicken-tacos.
Ingredients
2 tablespoons olive oil
2 cups frozen corn kernels
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
1 package (8 count) Old El Paso™ Soft Flour Tortilla Bowls, heated as directed on package
1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
1/2 cup crumbled queso fresco cheese
2 tablespoons chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add frozen corn, salt and red pepper; cook 5 to 7 minutes, stirring frequently, until corn begins to brown on edges and is steaming hot. Transfer to medium bowl; cover to keep warm.
Place same skillet over medium-high heat; add remaining tablespoon of oil. Add chicken; cook 4 to 6 minutes without moving. Turn chicken; cook 1 to 2 minutes longer, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 1 to 2 minutes, stirring frequently, until thickened.
Divide corn among warm tortilla bowls; top with chicken. Drizzle with Old El Paso™ Spicy Queso Blanco Sauce. Top evenly with cheese and cilantro. Serve with lime wedges.
Expert Tips
Drizzle with your favorite hot sauce for extra heat.
Rinsed and drained canned corn can be used in place of frozen corn.
Top with sliced green onions for extra flavor.
Drink responsibly. Corona Light® Beer. Imported by Crown Imports, Chicago, IL
DOUBLE-CHEESE BACON BEEF TAKIS FUEGO TACOS
This is from Old El Paso, and begins, "Love heat? And bacon? And melty cheese? Then we've got a superstar meal for you, all wrapped up in taco form. Taste the intensity with these super-spicy, indulgently cheesy, bacon-topped Takis® tacos. One bite, and you may never touch your standard taco recipe again!"
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/double-cheese-bacon-beef-takis-fuego-tacos.
Ingredients
1 lb ground beef (at least 80% lean)
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ Takis® Fuego® Taco Shells (10 shells), heated as directed on package
1 1/4 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (5 oz)
1 1/4 cups shredded lettuce
3/4 cup diced tomato or salsa
1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
1/2 cup crumbled cooked bacon
1/4 cup sliced green onions
1/2 cup Mini Takis® Fuego® Rolled Tortilla Chips
Preparation
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide beef among heated shells; top with cheese, lettuce and tomato. Drizzle with sauce, then top with bacon, green onions and chips.
Expert Tips
To save time, opt for preshredded bagged lettuce or substitute shredded green or red cabbage for the lettuce.
Need even more heat? Try sliced fresh jalapeño chile, or drizzle Takis® tacos with your favorite hot sauce.
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.
CHORIZO AND AVOCADO BREAKFAST TACOS
This comes from Leah Maroney in the Spruce Eats. For this recipe, Leah wrote, "Tacos for breakfast? You bet!
"Whether you have leftover chorizo from a previous meal, or you are just looking for a heartier way to jazz up your morning routine, we can't think of a better way to start your day than to take this classic Tex-Mex meal from dinner to fuel-powered breakfast. It's as simple as adding eggs.
"Perfect for a Cinco de Mayo celebration or a fun weekend brunch, you can transform the mundane breakfast of scrambled eggs with a few simple and basic ingredients, such as avocados, onions, tomatoes, and cheese. Have fun additions like tater tots, sour cream, beans, salsa, hot sauce, bacon, and chives, and get your kids engaged by creating a build-your-own-taco bar.
"If you're ovo-vegetarian, you can leave out the chorizo (and bacon)."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2; Yield: 4 tacos
To view this online, go to https://www.thespruceeats.com/breakfast-tacos-4159319.
Ingredients
4 flour tortillas
1/4 pound raw or dried chorizo sausage
9 frozen tater tots, thawed
4 large eggs, beaten
1/3 cup shredded taco and nacho seasoned cheese
1 tablespoon chopped fresh cilantro
1/2 small red onion, diced
1 small tomato, diced
1/2 avocado, diced
1/4 cup salsa
Salt, to taste
Freshly ground black pepper, to taste
Directions
Gather the ingredients.
Warm up flour tortillas in the microwave or quickly over an open flame. If you want the char, place over an open flame for 5 to 7 seconds and then flip with metal tongs, and char for another 5 to 7 seconds.
Heat a large nonstick skillet or cast-iron pan on medium-high heat. Add the chorizo, breaking it up as it cooks. If the chorizo is dried, dice it first and then add it to the pan and sauté until some of the fat has rendered and the chorizo is crispy.
Remove the chorizo from the pan, leaving the grease behind.
Add the thawed tater tots to the chorizo grease and cook until slightly browned. Remove the tater tots from the pan and add them to the chorizo. Keep the chorizo and potato mixture warm in a 200 F oven while you cook the eggs.
Using that same pan, turn down the heat to low. Pour in the beaten eggs and cook, stirring gently until completely cooked. Use a spatula to separate the eggs into four portions. While the eggs are still in the pan, turn the heat down even more and top each portion with cheese.
Sprinkle the cheddar over the top of each egg portion and cover the pan with a lid. Allow to cook for 1 to 2 minutes or until the cheese has melted. Add salt and pepper to taste.
Fill each tortilla with a portion of the eggs. Divide the potato and chorizo mixture between the four tortillas. Then sprinkle the cilantro, diced onions, tomatoes, and avocados over the top of each taco. Then drizzle the salsa over each taco and serve immediately.
EASY OVEN-BAKED CHICKEN TACOS
This is from Betty Crocker. It begins, "These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 10 servings
To view this online, click here.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Tips from the Betty Crocker Kitchens
tip 1
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
tip 2
Try Monterey Jack or pepper Jack cheese for a flavor twist!
This is the last Taco Tuesday of 2023. Today's offerings include Easy Oven-Baked Chicken Tacos and Double-Cheese Bacon Beef Takis Fuego Tacos. Enjoy!
BLACK BEAN AND POBLANO TACOS
This comes from David Tanis in The New York Times cooking e-newsletter. David wrote, “There are many kinds of tacos, some piled high and overstuffed and some more minimal, meant to be more a snack than a meal. These little tacos are in the second category, similar to what you might find in a Mexican market for a quick bite. Savory black beans and roasted poblano chiles make a satisfying vegetarian version. Fresh soft corn tortillas, hot off the griddle, are essential.” Yield: 6 to 8 servings.
This was featured in “The Unstuffy Taco” and can be viewed online here.
Ingredients
1/2 pound black beans, rinsed and soaked 4 to 6 hours, or overnight if possible
1 small onion, halved
1 bay leaf
1 large sprig epazote (optional)
1 teaspoon salt
4 poblano chiles
Soft corn tortillas
1/2 pound fresh mozzarella or Oaxacan-style string cheese, shredded
1/2 pound queso fresco, available in Latino groceries
8 ounces crème fraîche or Mexican crema
Preparation
Drain beans, put in medium pot, add water to cover and bring to a boil over hight heat. Add onion, bay leaf, epazote and salt and reduce heat to a gentle simmer. Cook for about 1 hour, longer if necessary, adding water occasionally if liquid falls below surface of beans. When beans are tender, taste and adjust salt. Keep beans warm in their broth.
Meanwhile, roast poblano chiles over a charcoal grill, under the broiler or directly on a gas stovetop burners until skins are completely blackened and blistered. Set chiles aside to cool, then split lengthwise. Scrape away skins and seeds with a paring knife. Cut cleaned chiles into 1/2-inch ribbons, transfer to small bowl and season lightly with salt.
To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. With a slotted spoon, place 2 tablespoons beans on each tortilla. Top with a few shreds of mozzarella and 2 or 3 strips of poblano. Crumble a little queso fresco and drizzle about 1 teaspoon crème fraîche on each taco.
ELOTE CHICKEN TACOS
This recipe from Old El Paso begins, "This mashup of traditional Mexican grilled street corn and simple skillet chicken tacos comes together in Old El Paso™ Soft Flour Tortilla Bowls for a quick, fun and easy dinner that pairs perfectly with a Corona Light® on Cinco, or any day!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/elote-chicken-tacos.
Ingredients
2 tablespoons olive oil
2 cups frozen corn kernels
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
1 package (8 count) Old El Paso™ Soft Flour Tortilla Bowls, heated as directed on package
1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
1/2 cup crumbled queso fresco cheese
2 tablespoons chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add frozen corn, salt and red pepper; cook 5 to 7 minutes, stirring frequently, until corn begins to brown on edges and is steaming hot. Transfer to medium bowl; cover to keep warm.
Place same skillet over medium-high heat; add remaining tablespoon of oil. Add chicken; cook 4 to 6 minutes without moving. Turn chicken; cook 1 to 2 minutes longer, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 1 to 2 minutes, stirring frequently, until thickened.
Divide corn among warm tortilla bowls; top with chicken. Drizzle with Old El Paso™ Spicy Queso Blanco Sauce. Top evenly with cheese and cilantro. Serve with lime wedges.
Expert Tips
Drizzle with your favorite hot sauce for extra heat.
Rinsed and drained canned corn can be used in place of frozen corn.
Top with sliced green onions for extra flavor.
Drink responsibly. Corona Light® Beer. Imported by Crown Imports, Chicago, IL
DOUBLE-CHEESE BACON BEEF TAKIS FUEGO TACOS
This is from Old El Paso, and begins, "Love heat? And bacon? And melty cheese? Then we've got a superstar meal for you, all wrapped up in taco form. Taste the intensity with these super-spicy, indulgently cheesy, bacon-topped Takis® tacos. One bite, and you may never touch your standard taco recipe again!"
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/double-cheese-bacon-beef-takis-fuego-tacos.
Ingredients
1 lb ground beef (at least 80% lean)
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ Takis® Fuego® Taco Shells (10 shells), heated as directed on package
1 1/4 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (5 oz)
1 1/4 cups shredded lettuce
3/4 cup diced tomato or salsa
1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
1/2 cup crumbled cooked bacon
1/4 cup sliced green onions
1/2 cup Mini Takis® Fuego® Rolled Tortilla Chips
Preparation
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide beef among heated shells; top with cheese, lettuce and tomato. Drizzle with sauce, then top with bacon, green onions and chips.
Expert Tips
To save time, opt for preshredded bagged lettuce or substitute shredded green or red cabbage for the lettuce.
Need even more heat? Try sliced fresh jalapeño chile, or drizzle Takis® tacos with your favorite hot sauce.
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.
CHORIZO AND AVOCADO BREAKFAST TACOS
This comes from Leah Maroney in the Spruce Eats. For this recipe, Leah wrote, "Tacos for breakfast? You bet!
"Whether you have leftover chorizo from a previous meal, or you are just looking for a heartier way to jazz up your morning routine, we can't think of a better way to start your day than to take this classic Tex-Mex meal from dinner to fuel-powered breakfast. It's as simple as adding eggs.
"Perfect for a Cinco de Mayo celebration or a fun weekend brunch, you can transform the mundane breakfast of scrambled eggs with a few simple and basic ingredients, such as avocados, onions, tomatoes, and cheese. Have fun additions like tater tots, sour cream, beans, salsa, hot sauce, bacon, and chives, and get your kids engaged by creating a build-your-own-taco bar.
"If you're ovo-vegetarian, you can leave out the chorizo (and bacon)."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2; Yield: 4 tacos
To view this online, go to https://www.thespruceeats.com/breakfast-tacos-4159319.
Ingredients
4 flour tortillas
1/4 pound raw or dried chorizo sausage
9 frozen tater tots, thawed
4 large eggs, beaten
1/3 cup shredded taco and nacho seasoned cheese
1 tablespoon chopped fresh cilantro
1/2 small red onion, diced
1 small tomato, diced
1/2 avocado, diced
1/4 cup salsa
Salt, to taste
Freshly ground black pepper, to taste
Directions
Gather the ingredients.
Warm up flour tortillas in the microwave or quickly over an open flame. If you want the char, place over an open flame for 5 to 7 seconds and then flip with metal tongs, and char for another 5 to 7 seconds.
Heat a large nonstick skillet or cast-iron pan on medium-high heat. Add the chorizo, breaking it up as it cooks. If the chorizo is dried, dice it first and then add it to the pan and sauté until some of the fat has rendered and the chorizo is crispy.
Remove the chorizo from the pan, leaving the grease behind.
Add the thawed tater tots to the chorizo grease and cook until slightly browned. Remove the tater tots from the pan and add them to the chorizo. Keep the chorizo and potato mixture warm in a 200 F oven while you cook the eggs.
Using that same pan, turn down the heat to low. Pour in the beaten eggs and cook, stirring gently until completely cooked. Use a spatula to separate the eggs into four portions. While the eggs are still in the pan, turn the heat down even more and top each portion with cheese.
Sprinkle the cheddar over the top of each egg portion and cover the pan with a lid. Allow to cook for 1 to 2 minutes or until the cheese has melted. Add salt and pepper to taste.
Fill each tortilla with a portion of the eggs. Divide the potato and chorizo mixture between the four tortillas. Then sprinkle the cilantro, diced onions, tomatoes, and avocados over the top of each taco. Then drizzle the salsa over each taco and serve immediately.
EASY OVEN-BAKED CHICKEN TACOS
This is from Betty Crocker. It begins, "These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 10 servings
To view this online, click here.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Tips from the Betty Crocker Kitchens
tip 1
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
tip 2
Try Monterey Jack or pepper Jack cheese for a flavor twist!
Tuesday, October 24, 2023
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Elote Chicken Tacos and Carne Asada Steak and Egg Breakfast Street Tacos. Enjoy!
BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS
This is from September 2006 issue of Vegetarian Times (page 83), and begins, "For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill." Makes 8 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-tacos-with-roasted-peppers-and-onions/.
Ingredients
Roasted peppers and onions
3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
Tacos
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
Preparation
To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.
ADOBO TOFU & PORTOBELLOW TACOS WITH CHUNKY GUACAMOLE
This is from Vegetarian Times. Prep Time: 30 minutes; Cook Time: 25 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/adobo-tofu-portobello-tacos/.
Ingredients
1 14-oz pkg organic extra-firm tofu, drained
1 1/2 tbsp finely chopped canned chipotle chiles in adobo
1 tbsp fresh orange juice
2 tsp raw honey (TRY: Wholesome! Organic Raw Honey)
8 6-inch corn tortillas
1 large red bell pepper, cut into 1/4-inch strips
1 large portobello mushroom, stem discarded, cut into 1/2-inch-thick slices
1/4 sweet onion, cut into 1/4-inch slices
2 tsp safflower oil
1/4 tsp sea salt
1/2 tsp ground black pepper
Guacamole
3 tbsp finely chopped sweet onion
2 tbsp chopped fresh cilantro
1/2 jalapeño chile pepper, finely chopped (about 1 tbsp)
1 small avocado, peeled, pitted and diced
1 tsp fresh lime juice
1/4 tsp sea salt
Preparation
Cut tofu block into 4 slabs. Arrange on a paper towel–lined baking sheet, cover with more paper towels and top with another baking sheet. Using cans, weigh the baking sheet down and set aside at room temperature for 30 minutes to drain.
Meanwhile, prepare guacamole: On a cutting board, mash onion, cilantro and jalapeño with a fork until onion is mashed. In a small bowl, combine onion mixture with avocado, lime juice and 1/4 tsp salt. Cover and set aside.
In a small bowl, combine chipotle chiles, orange juice and honey. Remove cans and top baking sheet from tofu and discard paper towels. Rub mixture on all sides of tofu and set aside on baking sheet.
Heat a grill pan or grill on medium-high. Add tortillas and grill until warm and pliable, about 1 minute per side. Stack tortillas and wrap in foil; set aside.
Mist grill pan with cooking spray or grease grill grate (still on medium-high). In a single layer, add tofu and grill until browned and heated through, 3 minutes per side. Transfer to a cutting board, then cut tofu into 2-inch strips, cover with foil and set aside.
In a large bowl, toss bell pepper, mushroom and onion slices with oil, 1/4 tsp salt and black pepper. Add to grill pan or a grill basket (for outdoor grill) and cook on medium-high, tossing occasionally, until mushrooms are soft and peppers and onions are crisp-tender, about 5 minutes. Divide tofu and vegetables among tortillas and top with dollops of guacamole.
EASY GROUND BEEF TACOS
This is from WW, and begins, "These quick, kid-friendly tacos are perfect for weeknight family dinners. Change them up by serving them in flour tortillas or tostada shells."
Prep Time: 10 minutes; Cook Time: 16 minutes; Total Time: 26 minutes; Serves: 4; Serving Size: 2 tacos; Difficulty: Easy
To view this online, click here.
Ingredients
3⁄4 pound (7% fat or less) uncooked 93% lean ground beef
1 medium uncooked onion, diced
1 medium jalapeño pepper, seeded and minced
2 medium cloves Garlic, minced
1 1/2 tspGround cumin
1 1/2 tspGround coriander
3/4 tsp Table salt
14 1/2 oz (1 can) canned diced tomatoes
8 medium Corn tortillas
2 cups lettuce, chopped, lightly packed thinly sliced romaine or iceberg lettuce
2 oz Reduced-fat cheddar cheese
Directions
Set large nonstick skillet over medium heat; add beef and 1/2 teaspoon salt; cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Add onion and jalapeño and cook, stirring often, until vegetables soften, about 5 minutes. Add garlic, cumin, and coriander and cook, stirring, until fragrant, about 1 minute.
Add tomatoes and remaining 1/4 teaspoon salt; cook, stirring occasionally, until liquid is almost evaporated, 4–5 minutes.
Divide beef mixture evenly among tortillas; top evenly with lettuce, Cheddar, and salsa (if using).
CARNE ASADA STEAK AND EGG BREAKFAST STREET TACOS
This is from Old El Paso, and begins, "Tacos for breakfast? Totally! These delicious breakfast street tacos are filled with steak, eggs, veggies and cheese that all cook in the same skillet. Carne asada breakfast tacos are a one-pan meal that’s great for breakfast, brunch or even dinner. Make it even easier when you use our Old El Paso™ Carne Asada Steak Street Taco Kits, which include carne asada seasoning mix, tortillas and creamy chipotle sauce. Make your morning delicious with steak and egg breakfast tacos."
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/carne-asada-steak-and-egg-breakfast-street-tacos.
Ingredients
1/4 cup vegetable oil
1 package Old El Paso™ Carne Asada Steak Street Taco Kit
1/2 cup diced white onion
1/2 cup diced red bell pepper
2 boneless beef sirloin steaks (about 8 oz each), 1 to 1 1/2 inches thick
4 eggs, beaten
1 cup Old El Paso™ Shredded 4 Cheese Mexican Blend (4 oz)
2 tablespoons chopped fresh cilantro leaves
1/2 cup Old El Paso™ Crema Mexicana
Preparation
In small bowl, mix 1 tablespoon of the oil and 1 tablespoon of the seasoning mix (from taco kit); set aside.
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion, bell pepper and remaining seasoning mix; cook 4 to 5 minutes, stirring frequently. Transfer mixture to medium bowl; cover and keep warm. Carefully clean out skillet.
Coat steaks in 1 tablespoon of the oil. In same skillet, cook steaks over medium-high heat 4 minutes; turn, reduce heat to medium-low and cook 4 to 7 minutes longer, until meat thermometer inserted in center reads 145°F (medium-rare) or to desired doneness. Remove from heat; transfer steaks to cutting board. Brush steaks on all sides with mixture of oil and seasoning mix; cover with foil, and let stand 5 minutes. Cut steak very thinly across the grain.
Meanwhile, carefully clean out skillet; add remaining 1 tablespoon oil over medium heat. Add eggs; cook 1 to 2 minutes or until eggs are set but still moist, stirring frequently. Remove from heat; stir in cheese.
Heat tortillas (from taco kit) as directed on package. Divide steak among tortillas; top with egg mixture, followed by pepper mixture. Top with cilantro. Serve with creamy chipotle sauce (from taco kit) and crema.
Expert Tips
Cleaning out the skillet in between steps not only prevents burning–it also ensures the prettiest steak and scrambled eggs!
Brushing the cooked steaks with the vegetable oil and seasoning mix is a great way to add flavor to the meat while keeping the pan tidy. Try this technique with other flavorings as well, like chimichurri sauce or a citrus vinaigrette.
Resist the urge to add salt and pepper to the scrambled eggs. There’s enough seasoning in the veggies and on the steak to flavor the entire breakfast street taco.
ELOTE CHICKEN TACOS
This recipe from Old El Paso begins, "This mashup of traditional Mexican grilled street corn and simple skillet chicken tacos comes together in Old El Paso™ Soft Flour Tortilla Bowls for a quick, fun and easy dinner that pairs perfectly with a Corona Light® on Cinco, or any day!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/elote-chicken-tacos.
Ingredients
2 tablespoons olive oil
2 cups frozen corn kernels
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
1 package (8 count) Old El Paso™ Soft Flour Tortilla Bowls, heated as directed on package
1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
1/2 cup crumbled queso fresco cheese
2 tablespoons chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add frozen corn, salt and red pepper; cook 5 to 7 minutes, stirring frequently, until corn begins to brown on edges and is steaming hot. Transfer to medium bowl; cover to keep warm.
Place same skillet over medium-high heat; add remaining tablespoon of oil. Add chicken; cook 4 to 6 minutes without moving. Turn chicken; cook 1 to 2 minutes longer, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 1 to 2 minutes, stirring frequently, until thickened.
Divide corn among warm tortilla bowls; top with chicken. Drizzle with Old El Paso™ Spicy Queso Blanco Sauce. Top evenly with cheese and cilantro. Serve with lime wedges.
Expert Tips
Drizzle with your favorite hot sauce for extra heat.
Rinsed and drained canned corn can be used in place of frozen corn.
Top with sliced green onions for extra flavor.
Drink responsibly. Corona Light® Beer. Imported by Crown Imports, Chicago, IL
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.
BLACK BEAN TACOS WITH ROASTED PEPPERS AND ONIONS
This is from September 2006 issue of Vegetarian Times (page 83), and begins, "For a fast meal that’s a surefire crowd-pleaser, these tacos fit the bill." Makes 8 servings in 30 minutes or less
To view this online, go to https://www.vegetariantimes.com/recipes/black-bean-tacos-with-roasted-peppers-and-onions/.
Ingredients
Roasted peppers and onions
3 red bell peppers, thinly sliced (3 cups)
1 large onion, thinly sliced (1 1/2 cups)
1 Tbs. olive oil
Tacos
2 Tbs. olive oil
1 medium onion, chopped (1 cup)
6 cloves garlic, minced (2 Tbs.)
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can diced organic fire-roasted tomatoes
1 Tbs. chili powder
1 Tbs. ground cumin
1/8 tsp. hot sauce, or more to taste
16 organic corn taco shells, warmed
Toppings
3 cups shredded lettuce
1 16-oz. container prepared salsa
2 large tomatoes, diced (2 cups)
2 avocados, diced (2 cups)
1 1/2 cups shredded Cheddar or Monterey Jack cheese
1 cup low-fat sour cream
Preparation
To make Roasted Peppers and Onions: Preheat oven to 450°F. Toss peppers and onion with oil on large baking sheet. Season with salt and pepper. Roast 15 minutes, stir, and roast 15 minutes more, or until vegetables are tender and peppers are beginning to blacken. Transfer to small bowl.
Meanwhile, to make Tacos: Heat oil in large pot over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add garlic, and cook 1 minute more, or until fragrant. Stir in beans, tomatoes, chili powder, cumin, hot sauce, and 1 cup water. Season with salt and pepper. Reduce heat to medium-low, and simmer 15 minutes, or until most of liquid has evaporated, stirring occasionally. Mash beans until filling is thickened, but chunky, and most beans remain intact. Adjust seasonings, if necessary. Transfer to serving bowl. Pass taco shells, filling, Roasted Peppers and Onions, and Toppings around the table.
ADOBO TOFU & PORTOBELLOW TACOS WITH CHUNKY GUACAMOLE
This is from Vegetarian Times. Prep Time: 30 minutes; Cook Time: 25 minutes; Total Time: 55 minutes; Makes 4 servings
To view this online, go to https://www.vegetariantimes.com/recipes/adobo-tofu-portobello-tacos/.
Ingredients
1 14-oz pkg organic extra-firm tofu, drained
1 1/2 tbsp finely chopped canned chipotle chiles in adobo
1 tbsp fresh orange juice
2 tsp raw honey (TRY: Wholesome! Organic Raw Honey)
8 6-inch corn tortillas
1 large red bell pepper, cut into 1/4-inch strips
1 large portobello mushroom, stem discarded, cut into 1/2-inch-thick slices
1/4 sweet onion, cut into 1/4-inch slices
2 tsp safflower oil
1/4 tsp sea salt
1/2 tsp ground black pepper
Guacamole
3 tbsp finely chopped sweet onion
2 tbsp chopped fresh cilantro
1/2 jalapeño chile pepper, finely chopped (about 1 tbsp)
1 small avocado, peeled, pitted and diced
1 tsp fresh lime juice
1/4 tsp sea salt
Preparation
Cut tofu block into 4 slabs. Arrange on a paper towel–lined baking sheet, cover with more paper towels and top with another baking sheet. Using cans, weigh the baking sheet down and set aside at room temperature for 30 minutes to drain.
Meanwhile, prepare guacamole: On a cutting board, mash onion, cilantro and jalapeño with a fork until onion is mashed. In a small bowl, combine onion mixture with avocado, lime juice and 1/4 tsp salt. Cover and set aside.
In a small bowl, combine chipotle chiles, orange juice and honey. Remove cans and top baking sheet from tofu and discard paper towels. Rub mixture on all sides of tofu and set aside on baking sheet.
Heat a grill pan or grill on medium-high. Add tortillas and grill until warm and pliable, about 1 minute per side. Stack tortillas and wrap in foil; set aside.
Mist grill pan with cooking spray or grease grill grate (still on medium-high). In a single layer, add tofu and grill until browned and heated through, 3 minutes per side. Transfer to a cutting board, then cut tofu into 2-inch strips, cover with foil and set aside.
In a large bowl, toss bell pepper, mushroom and onion slices with oil, 1/4 tsp salt and black pepper. Add to grill pan or a grill basket (for outdoor grill) and cook on medium-high, tossing occasionally, until mushrooms are soft and peppers and onions are crisp-tender, about 5 minutes. Divide tofu and vegetables among tortillas and top with dollops of guacamole.
EASY GROUND BEEF TACOS
This is from WW, and begins, "These quick, kid-friendly tacos are perfect for weeknight family dinners. Change them up by serving them in flour tortillas or tostada shells."
Prep Time: 10 minutes; Cook Time: 16 minutes; Total Time: 26 minutes; Serves: 4; Serving Size: 2 tacos; Difficulty: Easy
To view this online, click here.
Ingredients
3⁄4 pound (7% fat or less) uncooked 93% lean ground beef
1 medium uncooked onion, diced
1 medium jalapeño pepper, seeded and minced
2 medium cloves Garlic, minced
1 1/2 tspGround cumin
1 1/2 tspGround coriander
3/4 tsp Table salt
14 1/2 oz (1 can) canned diced tomatoes
8 medium Corn tortillas
2 cups lettuce, chopped, lightly packed thinly sliced romaine or iceberg lettuce
2 oz Reduced-fat cheddar cheese
Directions
Set large nonstick skillet over medium heat; add beef and 1/2 teaspoon salt; cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. Add onion and jalapeño and cook, stirring often, until vegetables soften, about 5 minutes. Add garlic, cumin, and coriander and cook, stirring, until fragrant, about 1 minute.
Add tomatoes and remaining 1/4 teaspoon salt; cook, stirring occasionally, until liquid is almost evaporated, 4–5 minutes.
Divide beef mixture evenly among tortillas; top evenly with lettuce, Cheddar, and salsa (if using).
CARNE ASADA STEAK AND EGG BREAKFAST STREET TACOS
This is from Old El Paso, and begins, "Tacos for breakfast? Totally! These delicious breakfast street tacos are filled with steak, eggs, veggies and cheese that all cook in the same skillet. Carne asada breakfast tacos are a one-pan meal that’s great for breakfast, brunch or even dinner. Make it even easier when you use our Old El Paso™ Carne Asada Steak Street Taco Kits, which include carne asada seasoning mix, tortillas and creamy chipotle sauce. Make your morning delicious with steak and egg breakfast tacos."
Prep Time: 40 minutes; Total Time: 40 minutes; Makes 4 servings
To view this online, go to https://www.oldelpaso.com/recipes/carne-asada-steak-and-egg-breakfast-street-tacos.
Ingredients
1/4 cup vegetable oil
1 package Old El Paso™ Carne Asada Steak Street Taco Kit
1/2 cup diced white onion
1/2 cup diced red bell pepper
2 boneless beef sirloin steaks (about 8 oz each), 1 to 1 1/2 inches thick
4 eggs, beaten
1 cup Old El Paso™ Shredded 4 Cheese Mexican Blend (4 oz)
2 tablespoons chopped fresh cilantro leaves
1/2 cup Old El Paso™ Crema Mexicana
Preparation
In small bowl, mix 1 tablespoon of the oil and 1 tablespoon of the seasoning mix (from taco kit); set aside.
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium heat. Add onion, bell pepper and remaining seasoning mix; cook 4 to 5 minutes, stirring frequently. Transfer mixture to medium bowl; cover and keep warm. Carefully clean out skillet.
Coat steaks in 1 tablespoon of the oil. In same skillet, cook steaks over medium-high heat 4 minutes; turn, reduce heat to medium-low and cook 4 to 7 minutes longer, until meat thermometer inserted in center reads 145°F (medium-rare) or to desired doneness. Remove from heat; transfer steaks to cutting board. Brush steaks on all sides with mixture of oil and seasoning mix; cover with foil, and let stand 5 minutes. Cut steak very thinly across the grain.
Meanwhile, carefully clean out skillet; add remaining 1 tablespoon oil over medium heat. Add eggs; cook 1 to 2 minutes or until eggs are set but still moist, stirring frequently. Remove from heat; stir in cheese.
Heat tortillas (from taco kit) as directed on package. Divide steak among tortillas; top with egg mixture, followed by pepper mixture. Top with cilantro. Serve with creamy chipotle sauce (from taco kit) and crema.
Expert Tips
Cleaning out the skillet in between steps not only prevents burning–it also ensures the prettiest steak and scrambled eggs!
Brushing the cooked steaks with the vegetable oil and seasoning mix is a great way to add flavor to the meat while keeping the pan tidy. Try this technique with other flavorings as well, like chimichurri sauce or a citrus vinaigrette.
Resist the urge to add salt and pepper to the scrambled eggs. There’s enough seasoning in the veggies and on the steak to flavor the entire breakfast street taco.
ELOTE CHICKEN TACOS
This recipe from Old El Paso begins, "This mashup of traditional Mexican grilled street corn and simple skillet chicken tacos comes together in Old El Paso™ Soft Flour Tortilla Bowls for a quick, fun and easy dinner that pairs perfectly with a Corona Light® on Cinco, or any day!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/elote-chicken-tacos.
Ingredients
2 tablespoons olive oil
2 cups frozen corn kernels
1/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1 package (16 oz) boneless skinless chicken breasts, cut into thin strips
1 package (0.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
1/4 cup water
1 package (8 count) Old El Paso™ Soft Flour Tortilla Bowls, heated as directed on package
1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
1/2 cup crumbled queso fresco cheese
2 tablespoons chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add frozen corn, salt and red pepper; cook 5 to 7 minutes, stirring frequently, until corn begins to brown on edges and is steaming hot. Transfer to medium bowl; cover to keep warm.
Place same skillet over medium-high heat; add remaining tablespoon of oil. Add chicken; cook 4 to 6 minutes without moving. Turn chicken; cook 1 to 2 minutes longer, until no longer pink in center. Add taco seasoning mix and water; reduce heat, and cook 1 to 2 minutes, stirring frequently, until thickened.
Divide corn among warm tortilla bowls; top with chicken. Drizzle with Old El Paso™ Spicy Queso Blanco Sauce. Top evenly with cheese and cilantro. Serve with lime wedges.
Expert Tips
Drizzle with your favorite hot sauce for extra heat.
Rinsed and drained canned corn can be used in place of frozen corn.
Top with sliced green onions for extra flavor.
Drink responsibly. Corona Light® Beer. Imported by Crown Imports, Chicago, IL
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.
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