It's time for another Taco Tuesday. Today's yummy tacos include Pulled Pork Tacos with Pineapple Slaw and Sweet Thai Peanut Cauliflower Tacos. Enjoy!
GROUND BEEF TACOS
This comes from Pillsbury, and begins, “This taco recipe is the classic Tex-Mex-style version of tacos that many Americans grow up with: seasoned ground beef stuffed in a crispy taco shell with additional fillings like lettuce, cheese, tomatoes and sour cream. Even better, these ground beef tacos can be on the table in just 25 minutes.”
Prep Time: 25 minutes; Total Time: 30 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean ground beef
1 medium onion, chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 can (8 oz) tomato sauce
12 Old El Paso™ crunchy taco shells
1 1/2 cups shredded Cheddar cheese (6 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
3/4 cup Old El Paso™ Thick 'n Chunky salsa
3/4 cup sour cream, if desired
Directions
Heat oven to 250°F. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.
Expert Tips
Chili powder is a vibrant mix of dried oregano, garlic, cumin, and mild to hot chiles. Commercial blends can vary in flavor, but they all add that south-of-the-border taste to the meat. Choose a chipotle chili powder for more heat and a smoky undertone to the flavor it adds.
These are very classic Mexican-American style tacos, the beauty of which is they’re completely customizable. Skip the ground beef and swap in ground chicken (which is terrific with taco seasoning), use Old El Paso™ soft flour tortillas warmed per package directions instead of the crunch taco shells, and bump up the toppings—set out bowls of chopped radish, sliced green onion, pickled jalapeños, and/or torn fresh cilantro leaves.
EASY AND WARM FARMSTAND CHILI TACOS
This is from Stephanie Lang, MS, RDN, CDN, who wrote for VeryWellFit. Stephanie wrote, “These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.
“All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.
“Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite.”
Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Servings: 6 (2 tacos each).
To view this online, click here.
Note: This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.
Ingredients
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 small sweet potato, peeled and cubed
1 medium jalapeno, de-seeded and finely chopped
1/2 medium red onion, chopped
2 tablespoons olive oil
1 tablespoon chili powder, divided
1/2 cup green olives, rinsed and finely chopped
1, 14.5 ounce can diced tomatoes
1, 15-ounce can pinto beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper to taste
12 6-inch corn tortillas
6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)
Preparation
Heat oven to 400 F.
Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula.
Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.
Stir in the cilantro. Add salt and pepper to taste.
Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.
Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.
Ingredient Variations and Substitutions
If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.
Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.
Cooking and Serving Tips
Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.
Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.
CHICKEN CHILI TACOS
This is from The TODAY Show. Prep Time: 10 minutes; Servings: 4
To view this online, go to http://www.today.com/recipes/chicken-chili-tacos-t28111.
Ingredients
6 boneless, skinless chicken thighs
1 1/2 cups prepared pico de gallo or salsa
1/4 cup fresh lime juice (about 1 1/2 limes)
2 teaspoons cumin seeds, lightly toasted
2 cloves garlic. minced
1/4 cup chopped fresh cilantro
12 taco shells (crisp or soft/flour or corn)
Preparation
Place the chicken, pico de gallo or salsa, lime juice, cumin seeds and garlic in a slow cooker and stir to combine. Cover and cook on low for 6 hours. (You can also cook on high for 3 hours.)
Allow to cool a bit. Scoop the chicken out with a big slotted spoon and place it in a large serving bowl. Use two forks to pull the meat apart. The chicken will shred easily. Stir in some cooking juice from the pot and top with the cilantro.
Place the shredded chicken, your taco shells and desired fixings on the table and let everyone put together their perfect taco.
CRACK CHICKEN TACOS
This is from Lindsay Funston at Delish. Lindsay wrote, “If you're addicted to our Crack Chicken, just wait until you taste it in tacos. Prep Time: 25 minutes; Total Time: 50 minutes; Yields: 4.
To view this online, click here.
Ingredients
2 lb. boneless skinless chicken breasts, cut into 2" pieces
1 c. all-purpose flour
2 c. panko bread crumbs
3 large eggs
Kosher salt
Freshly ground black pepper
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 2 limes
1 tsp. garlic powder
8 Small flour tortillas
1/2 head green cabbage
1/4 c. Ranch dressing, for drizzling
2 tbsp. Freshly chopped cilantro, for garnish
Directions
Preheat oven to 425° and line a large baking sheet with parchment. In a large resealable plastic bag, combine chicken and flour and shake until fully coated.
In one bowl, add bread crumbs. In another bowl, beat eggs. Dip chicken in eggs, then in panko until fully coated. Transfer to prepared baking sheet and season with salt and pepper.
Bake until golden and crispy, 23 to 25 minutes.
Meanwhile, in a small saucepan over low heat, warm barbecue sauce, brown sugar, lime juice, and garlic powder.
Coat baked chicken in sauce.
Serve chicken in tortillas with cabbage and drizzled with ranch. Garnish with cilantro.
PULLED PORK TACOS WITH PINEAPPLE SLAW
This is from Delish. The recipe begins, “You'll want to use the pineapple slaw on everything.”
Yields: 8; Prep Time: 15 minutes; Total Time: 8 hours 15 minutes
To view this online, click here.
Ingredients
4 lb. pork shoulder
1 c. barbecue sauce
1/2 c. brown sugar
Juice of 3 limes, divided
2 tbsp. garlic powder
2 tbsp. chili powder
2 tsp. cayenne pepper
1/2 head cabbage, shredded
1 whole pineapple, cut and diced
2 tbsp. extra-virgin olive oil
1/2 small red onion, sliced
2 green onions, sliced
1 tsp. crushed red pepper flakes
8 corn tortillas
Directions
In a 6-quart slow-cooker, add pork. In a medium bowl, combine barbecue sauce, brown sugar, juice of 2 limes, garlic powder, chili powder, and cayenne, then mix together into a thick paste and spread all over pork.
Cook on high for 5 to 6 hours or on low 8 to 9 hours, until tender, then shred.
When ready to eat, make pineapple slaw: Combine cabbage, pineapple, remaining lime juice, olive oil, red onions, green onions, and red pepper flakes.
Top tortillas with shredded pork and pineapple slaw.
SWEET THAI PEANUT CAULIFLOWER TACOS
This came from the Vegetarian Times website, and starts, "The combination of savory and sweet paired with crispy cauliflower is also a win-win at any party. This is my husband, David’s, absolute favorite recipe in the book, and he has tried them all!"
Reprinted on the Vegetarian Times websitewith permission from Epic Vegan © 2019. Makes 4 servings.
Ingredients:
Sweet Thai Chili Sauce
1 cup packed organic light brown sugar
1/2 cup water, divided
1/4 cup rice vinegar
2 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
2 tablespoons cornstarch
1 tablespoon ketchup
Taco Sauce
1 batch Sweet Thai Chili Sauce
1/4 cup creamy peanut butter
For Cauliflower:
Canola oil
1 cup all-purpose flour
1 cup stone-ground yellow cornmeal or polenta
1/4 cup cornstarch
1 teaspoon sea salt
1/2 teaspoon black pepper
1 1/2 cups seltzer water
1 head cauliflower, cut into tiny florets (see Tip)
For Tacos:
8 small (6-inch) soft taco shells, warmed (see Tip)
1 cup shredded carrots
1 cup shredded red cabbage
2 scallions, chopped (optional)
Cocktail peanuts, crushed (optional)
White sesame seeds (optional)
Ingredients:
Thai Chili Sauce
In a small saucepan, combine the brown sugar, 1/4 cup of the water, rice vinegar, garlic, and crushed red pepper. Bring to a boil, then reduce to a simmer for 5 minutes, or until the sugar has completely dissolved.
In a small bowl, whisk together the cornstarch and remaining 1/4 cup water to create a slurry. Whisk the slurry into the saucepan until well combined. Simmer for 2 to 4 minutes, until thickened.
Whisk in the ketchup and transfer to a serving dish or use as needed in a recipe. Store in a sealed container in the refrigerator for up to 5 days. Yield: 1 cup
Tacos
To make the sauce: In a small saucepan whisk together the Thai chili sauce and peanut butter. Bring to a simmer and heat for 2 to 5 minutes, or until all the peanut butter has mixed in and the sauce is smooth and creamy. Remove from the heat and set aside.
To make the cauliflower: In a wok or large saucepan, pour 3 inches of canola oil. Heat the oil 350°F when tested with a candy thermometer or a drop of batter bubbles up to the top and fries quickly. Line a plate with paper towels.
In a medium bowl, whisk together the flour, cornmeal or polenta, cornstarch, salt, and pepper. Slowly whisk in the seltzer water until well combined and a thick batter forms.
Working in 2 batches, transfer half of the cauliflower florets to the batter. Mix around until all the pieces are fully coated. Using tongs, shake off excess batter and carefully transfer battered cauliflower pieces, 1 at a time, into the frying oil.
Fry in small batches for 4 to 6 minutes, or until golden brown. Use a slotted spoon to transfer the cauliflower to the paper towel–lined plate. Repeat with the remaining cauliflower.
When all the cauliflower has been fried, transfer it to a large bowl and toss with the peanut-chili sauce.
To build the tacos: Start with a warm tortilla, 2 tablespoons carrot, 2 tablespoons cabbage, 6 to 8 coated cauliflower florets, and a sprinkle of scallions, peanuts, and sesame seeds (if using). Serve warm.
Tip
It’s important for these florets to be small so that several can fit on a taco. To make them the size of 1 or 2 marbles, completely remove the stem and cut the floret into smaller florets. Before you fry the cauliflower, warm the taco shells by setting them on a baking sheet (overlapping is okay) and placing in 200°F (93°C, or gas mark 1/2) oven until time to build the tacos.
Showing posts with label Easy and Warm Farmstand Chili Tacos. Show all posts
Showing posts with label Easy and Warm Farmstand Chili Tacos. Show all posts
Tuesday, May 12, 2020
Tuesday, April 28, 2020
Taco Tuesday
It's time for another Taco Tuesday, where we get to explore the yumminess of tacos. (Yay!) Today's offerings include Crockpot Chicken Tacos and Easy and Warm Farmstand Chili Tacos. Enjoy!
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
CROCKPOT CHICKEN TACOS
This recipe begins, “This family-friendly meal is so easy. Slow cooking the chicken infuses so much flavor. Use this recipe for tacos or for ultra-low-carb taco salad.”
http://www.diabeticconnect.com/diabetic-recipes/general/202-crockpot-chicken-tacos
Ingredients
1-2 lbs boneless, skinless chicken breasts
1 can red enchilada sauce
1 can diced green chilis
3/4 cup diced onion
Whole wheat flour tortillas
Toppings:
Grated cheddar cheese
Diced Tomatoes
Shredded lettuce
Sour Cream
Salsa
Directions
Place chicken, enchilada sauce, green chilis, and onion in crockpot. Cook on low heat for 3-4 hours. When fully cooked, shred chicken with fork.
Serve on warm whole wheat tortillas and top with cheese, lettuce, tomatoes, and sour cream.
If you are running high, you can easily turn this into a very low-carb taco salad by simply eliminating the tortilla.
Nutritional Facts: Servings 6; Approx. per taco: Calories 210; Fat 9.5 g; Saturated Fat 2 g; Cholesterol 34 mg; Sodium 444 mg; Carbohydrates 14 g; Protein 19 g
TEMPEH TACOS
I originally saw this on Oh My Veggies on the Vegetarian Tacos part of the site. You can read more at http://ohmyveggies.com/recipe-tempeh-tacos-from-betty-goes-vegan/.
This recipe begins, “Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne & Dan Shannon.”
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 6-8 tacos
Ingredients
1 (8-ounce) package tempeh
2 cloves garlic, minced
1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)
1 fresh jalapeño, diced
2 – 4 tsp. chili powder (2 was plenty for us!)
3 tsp. cumin
2 tsp. lime juice
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
1 tsp. minced chipotle pepper
1/4 c. Bragg's liquid aminos (coconut aminos or low sodium soy sauce work too)
1/2 red onion, diced
1/2 green bell pepper, diced
2 tbsp. water
salt + pepper to taste
olive oil mister or cooking spray
dash of liquid smoke (I omitted this)
6-8 hard taco shells
vegan cheese, guacamole, salsa, hot sauce, cilantro, black olives, and lime wedges for serving
Instructions
Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg's. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.
Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.
While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.
Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.
Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges and anything else you like on your tacos!
MUSHROOM, CORN AND POBLANO SOFT TACOS WITH AVOCADO CREAM
I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found here.
From Garnish with Lemon. View this online at http://www.garnishwithlemon.com/mushroom-corn-and-poblano-soft-tacos-with-avocado-cream/ Yields 5.
Ingredients
2 tablespoons olive oil, divided
1 (8-ounce) package mushrooms, sliced
1 cup chopped onion
1 teaspoon dried oregano
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 large poblano pepper, seeded and chopped (about 1/2 cup)
1 1/2 cups fresh or frozen corn
1 (14.5-ounce) can black beans, rinsed and drained
1/2 cup salsa
2 tablespoons fresh lime juice, divided
1 teaspoon hot sauce (or more, depending on your preference)
Kosher salt
10 taco-sized corn or flour tortillas
1 ripe avocado, peeled, pitted and diced
1/2 cup sour cream
Chopped fresh cilantro, for garnish
Directions:
Heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms to the pan and cook for 5 minutes, stirring occasionally. Add remaining tablespoon of oil to the pan. Stir in onions, oregano, garlic, chili powder, cumin and poblano pepper and cook for another 5 minutes, stirring occasionally. Add corn and beans to the skillet and cook for 5 minutes, stirring occasionally. Remove pan from heat and stir in salsa, 1 tablespoon lime juice and hot sauce. Season to taste with salt.
Place avocado, sour cream and remaining lime juice in a blender and blend until smooth. If avocado cream is too thick, add additional lime juice to reach desired consistency. Season to taste with salt.
Warm tortillas according to package directions. Spoon mushroom mixture into tortillas, garnish with avocado cream and chopped cilantro. Serve.
TURKEY TACO SOUP
This comes from Laurel Randolph, one of the writers on The Spruce. Laurel wrote, “Taco soup is an easy, one-bowl version of everyone's favorite dinner: taco night. All of the ingredients simmer together to make a robust, flavorful soup that's especially good with a side of crispy tortilla chips. And with only one dirty pot and a few dirty soup bowls, it's totally carefree. The typical ground beef is replaced with shredded turkey for a lighter meal—or you can replace it with cooked chicken, if that's what you have on hand.
“We love to make this soup after Thanksgiving, when we have leftover turkey to use up and we want to do as little cooking as possible. It's a great way to repurpose cooked, shredded breast or dark meat to create a totally different dish. No one will be complaining of leftover fatigue with this recipe.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 3 - 4.
To view this online, click here.
Ingredients
1 tablespoon canola (or grapeseed oil)
1 small red onion (diced)
1 green bell pepper (diced)
1 jalapeño (seeded and minced)
3 garlic cloves (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes (with juice)
1 (15 ounce) can pinto beans (rinsed and drained)
1 cup packed shredded cooked turkey
3 cups turkey or chicken broth
Salt and pepper
1 avocado (diced, or sour cream for serving)
Optional: Chips (for serving)
Directions
Preheat a large, heavy-bottomed pot over medium heat. Add the oil followed by the onion. Sauté for 2 minutes.
Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.
Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.
Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.
Turn up the heat and bring to a simmer.
Turn the heat to low and let simmer, uncovered, for 10 minutes.
Serve topped with diced avocado or a dollop of sour cream and tortilla chips.
EASY AND WARM FARMSTAND CHILI TACOS
This is from Stephanie Lang, MS, RDN, CDN, who wrote for VeryWellFit. Stephanie wrote, “These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.
“All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.
“Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite.”
Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Servings: 6 (2 tacos each).
To view this online, click here.
Note:This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.
Ingredients
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 small sweet potato, peeled and cubed
1 medium jalapeno, de-seeded and finely chopped
1/2 medium red onion, chopped
2 tablespoons olive oil
1 tablespoon chili powder, divided
1/2 cup green olives, rinsed and finely chopped
1, 14.5 ounce can diced tomatoes
1, 15-ounce can pinto beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper to taste
12 6-inch corn tortillas
6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)
Preparation
Heat oven to 400 F.
Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula.
Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.
Stir in the cilantro. Add salt and pepper to taste.
Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.
Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.
Ingredient Variations and Substitutions
If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.
Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.
Cooking and Serving Tips
Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.
Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.
CHICKEN TACOS WITH CHIPOTLE
This comes from David Tanis in The New York Times cooking e-newsletter. He wrote, “For good tacos, you need fresh, hot tortillas and a zesty filling. Canned chipotle chiles will do the trick with their smoky heat; it's an easy way to get flavor fast. Look for small cans with “chipotle chiles in adobo” on the label. And Mexican groceries generally have better-quality tortillas than the ones you find in supermarkets; it's worth seeking those out and heating them gently over steam, or by toasting them in a dry cast-iron pan. You can also use this recipe with precooked chicken, which makes this already quite simple recipe as easy as falling out of bed.”
Yield: 4 servings; Time: 1 hour.
This was featured in “Chichen Tacos Let You Think Fast” and can be viewed online here.
Ingredients
For the Tacos:
4 large bone-in chicken thighs, about 1 1/2 pounds
3 scallions, left whole
1 bay leaf
1 thyme branch
3 black peppercorns
1 allspice berry
2 cloves
Kosher salt
3 tablespoons olive oil
1 medium yellow onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
2 or 3 chipotle chiles in adobo, chopped
3 tablespoons adobo sauce, from the can
1/2 cup broth (use broth from simmered chicken)
8 fresh corn tortillas
For Garnish:
1 small white onion, finely chopped, soaked in ice water for 10 minutes and drained
Thinly sliced serrano chile
Thinly sliced radishes
Sliced avocado
Crumbled queso fresco or mild feta cheese
Crème fraîche or Mexican crema
Cilantro sprigs
Dried oregano
Lime wedges
Preparation
Put chicken thighs in a saucepan and cover with 3 cups water. Add scallions, bay leaf, thyme, peppercorns, allspice, cloves and 1/2 teaspoon kosher salt. Simmer for 30 minutes, then remove chicken and cool. Shred chicken with your fingers, discarding chicken skin and bone. Strain broth and reserve. You should have about 2 cups shredded chicken.
Put olive oil in a skillet over medium heat. Add diced yellow onion, season with salt and cook until softened and a bit browned, about 5 minutes. Add garlic and cumin and cook for 1 minute more. Add chopped chipotle chile and adobo sauce and stir to combine. Add shredded chicken, salt lightly and stir to coat. Add chicken broth and simmer for 2 or 3 minutes, until sauce has thickened somewhat. Keep warm.
Heat the tortillas over steam or by your favorite method, keeping them soft and pliable.
Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
CROCKPOT CHICKEN TACOS
This recipe begins, “This family-friendly meal is so easy. Slow cooking the chicken infuses so much flavor. Use this recipe for tacos or for ultra-low-carb taco salad.”
http://www.diabeticconnect.com/diabetic-recipes/general/202-crockpot-chicken-tacos
Ingredients
1-2 lbs boneless, skinless chicken breasts
1 can red enchilada sauce
1 can diced green chilis
3/4 cup diced onion
Whole wheat flour tortillas
Toppings:
Grated cheddar cheese
Diced Tomatoes
Shredded lettuce
Sour Cream
Salsa
Directions
Place chicken, enchilada sauce, green chilis, and onion in crockpot. Cook on low heat for 3-4 hours. When fully cooked, shred chicken with fork.
Serve on warm whole wheat tortillas and top with cheese, lettuce, tomatoes, and sour cream.
If you are running high, you can easily turn this into a very low-carb taco salad by simply eliminating the tortilla.
Nutritional Facts: Servings 6; Approx. per taco: Calories 210; Fat 9.5 g; Saturated Fat 2 g; Cholesterol 34 mg; Sodium 444 mg; Carbohydrates 14 g; Protein 19 g
TEMPEH TACOS
I originally saw this on Oh My Veggies on the Vegetarian Tacos part of the site. You can read more at http://ohmyveggies.com/recipe-tempeh-tacos-from-betty-goes-vegan/.
This recipe begins, “Spicy tacos made with crumbled tempeh from Betty Goes Vegan by Anne & Dan Shannon.”
Prep Time: 15 minutes; Cook Time: 10 minutes; Total Time: 25 minutes; Yield: 6-8 tacos
Ingredients
1 (8-ounce) package tempeh
2 cloves garlic, minced
1 c. Mexican-spiced diced tomatoes (I used the tomatoes with green chilies)
1 fresh jalapeño, diced
2 – 4 tsp. chili powder (2 was plenty for us!)
3 tsp. cumin
2 tsp. lime juice
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
1 tsp. minced chipotle pepper
1/4 c. Bragg's liquid aminos (coconut aminos or low sodium soy sauce work too)
1/2 red onion, diced
1/2 green bell pepper, diced
2 tbsp. water
salt + pepper to taste
olive oil mister or cooking spray
dash of liquid smoke (I omitted this)
6-8 hard taco shells
vegan cheese, guacamole, salsa, hot sauce, cilantro, black olives, and lime wedges for serving
Instructions
Crumble your tempeh into a large mixing bowl. Then, using a large spoon, mix in the garlic, tomatoes, jalapeño, chili powder, cumin, lime juice, garlic powder, onion powder, oregano, chipotle pepper, and Bragg's. Once your tempeh is completely mixed into the spices, mix in the onion and pepper. Then drizzle the water 1 tablespoon at a time into your mix while stirring your ingredients continuously. Taste a little bit of your tempeh and add salt and pepper to taste.
Spray your favorite cast-iron skillet or frying pan with a heavy coating of olive oil cooking spray, and then heat over medium heat. Once the oil is hot, toss in the tempeh mixture and liquid smoke. Flip your tempeh-vegetable mixture a few times so that it browns evenly. You'll know it's ready when your vegetables are tender and your tempeh has crispy edges. It should take about 10 minutes.
While your tempeh is cooking, heat your taco shells slightly in the oven following the directions on the package.
Once your taco shells are warm, fill them with the tempeh and vegetable mixture. Top with vegan cheese and set aside so it can melt slightly.
Serve with guacamole, salsa, hot sauce, cilantro, black olives, lime wedges and anything else you like on your tacos!
MUSHROOM, CORN AND POBLANO SOFT TACOS WITH AVOCADO CREAM
I originally found this at Oh My Veggies. The site has a mess of taco recipes from different places, which can be found here.
From Garnish with Lemon. View this online at http://www.garnishwithlemon.com/mushroom-corn-and-poblano-soft-tacos-with-avocado-cream/ Yields 5.
Ingredients
2 tablespoons olive oil, divided
1 (8-ounce) package mushrooms, sliced
1 cup chopped onion
1 teaspoon dried oregano
1 garlic clove, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 large poblano pepper, seeded and chopped (about 1/2 cup)
1 1/2 cups fresh or frozen corn
1 (14.5-ounce) can black beans, rinsed and drained
1/2 cup salsa
2 tablespoons fresh lime juice, divided
1 teaspoon hot sauce (or more, depending on your preference)
Kosher salt
10 taco-sized corn or flour tortillas
1 ripe avocado, peeled, pitted and diced
1/2 cup sour cream
Chopped fresh cilantro, for garnish
Directions:
Heat 1 tablespoon oil in a large skillet over medium heat. Add mushrooms to the pan and cook for 5 minutes, stirring occasionally. Add remaining tablespoon of oil to the pan. Stir in onions, oregano, garlic, chili powder, cumin and poblano pepper and cook for another 5 minutes, stirring occasionally. Add corn and beans to the skillet and cook for 5 minutes, stirring occasionally. Remove pan from heat and stir in salsa, 1 tablespoon lime juice and hot sauce. Season to taste with salt.
Place avocado, sour cream and remaining lime juice in a blender and blend until smooth. If avocado cream is too thick, add additional lime juice to reach desired consistency. Season to taste with salt.
Warm tortillas according to package directions. Spoon mushroom mixture into tortillas, garnish with avocado cream and chopped cilantro. Serve.
TURKEY TACO SOUP
This comes from Laurel Randolph, one of the writers on The Spruce. Laurel wrote, “Taco soup is an easy, one-bowl version of everyone's favorite dinner: taco night. All of the ingredients simmer together to make a robust, flavorful soup that's especially good with a side of crispy tortilla chips. And with only one dirty pot and a few dirty soup bowls, it's totally carefree. The typical ground beef is replaced with shredded turkey for a lighter meal—or you can replace it with cooked chicken, if that's what you have on hand.
“We love to make this soup after Thanksgiving, when we have leftover turkey to use up and we want to do as little cooking as possible. It's a great way to repurpose cooked, shredded breast or dark meat to create a totally different dish. No one will be complaining of leftover fatigue with this recipe.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 3 - 4.
To view this online, click here.
Ingredients
1 tablespoon canola (or grapeseed oil)
1 small red onion (diced)
1 green bell pepper (diced)
1 jalapeño (seeded and minced)
3 garlic cloves (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes (with juice)
1 (15 ounce) can pinto beans (rinsed and drained)
1 cup packed shredded cooked turkey
3 cups turkey or chicken broth
Salt and pepper
1 avocado (diced, or sour cream for serving)
Optional: Chips (for serving)
Directions
Preheat a large, heavy-bottomed pot over medium heat. Add the oil followed by the onion. Sauté for 2 minutes.
Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.
Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.
Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.
Turn up the heat and bring to a simmer.
Turn the heat to low and let simmer, uncovered, for 10 minutes.
Serve topped with diced avocado or a dollop of sour cream and tortilla chips.
EASY AND WARM FARMSTAND CHILI TACOS
This is from Stephanie Lang, MS, RDN, CDN, who wrote for VeryWellFit. Stephanie wrote, “These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.
“All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.
“Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite.”
Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Servings: 6 (2 tacos each).
To view this online, click here.
Note:This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.
Ingredients
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 small sweet potato, peeled and cubed
1 medium jalapeno, de-seeded and finely chopped
1/2 medium red onion, chopped
2 tablespoons olive oil
1 tablespoon chili powder, divided
1/2 cup green olives, rinsed and finely chopped
1, 14.5 ounce can diced tomatoes
1, 15-ounce can pinto beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper to taste
12 6-inch corn tortillas
6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)
Preparation
Heat oven to 400 F.
Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula.
Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.
Stir in the cilantro. Add salt and pepper to taste.
Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.
Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.
Ingredient Variations and Substitutions
If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.
Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.
Cooking and Serving Tips
Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.
Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.
Tuesday, March 17, 2020
Taco Tuesday
If you love tacos as much as I do, you don't mind that it's another Taco Tuesday. Today's offerings include Easy and Warm Farmstand Chili Tacos and Beef Taco Boats. Enjoy!
STEAK CARNITAS MEAT IN THE CROCKPOT
I originally found this at NoshOn.it; the link to this is at http://noshon.it/recipes/crockpot-steak-carnitas-tacos/ and takes you here. (Bless this Mess, run by “food lover, chicken wrangler, house builder, goodness seeker, mom of 5” Melissa Griffiths, looks like a really good place for more recipes. Check it out!)
This recipe Serves 6-8.
Ingredients
For the spice rub:
1 T. chili powder
1 1/2 tsp cumin or smoked cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper, or more to taste
1 tsp salt
1/2 tsp black pepper
2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped
Serving Options:
Corn tortillas
Shredded lettuce
Grated cheese
Tomato
Sour cream
Salsa
Instructions
Mix all of the spice together in a small bowl for the spice rub. Rub the spices into each side of the steak, using all of the mixture.
Place the spice rubbed-steak in the bottom of the crock pot. Place the chopped onion, bell pepper, and jalapeno on top of the steak. Cook for on low for 7 to 8 hours.
After the cooking time has lapsed, remove the steak from the crock pot and shred with two forks. Serve immediately or return to the crock pot for a few hours until you are ready to eat.
Serve on corn tortillas with your favorite topping.
Notes
Flank steak is generally a tougher, and therefore cheaper piece of meat. It's a great candidate for the crock pot. I actually have used everything from elk steaks, lamb, and pork and loved them all in this recipe. Use what you have on hand or what's on sale... if it's a leaner cut of meat you may need to add a bit of beef stock at the end to make sure it doesn't dry out before cooking.
SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA
This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”
Serves 4; Time: 20 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1/2 pound green beans, topped and tailed
4 ears corn
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
1 serrano chile, minced
1/4 cup chopped cilantro
1 recipe fresh tomatillo salsa (also, recipe follows)
8 warm corn tortillas
1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese
Preparation
Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.
Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.
Tip
Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.
QUICK FRESH TOMATILLO SALSA
This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”
Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.
Yield: 2 cups, serving 8; Time: 45 minutes
This was featured in “Summer Tacos” and can be viewed online here.
Ingredients
1 pound tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped
1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed
1/4 to 1/2 cup coarsely chopped cilantro (to taste)
Salt to taste (about 1/2 teaspoon)
1/4 to 1/2 cup water, as needed
Preparation
Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.
TURKEY TACO SOUP
This comes from Laurel Randolph, one of the writers on The Spruce. Laurel wrote, “Taco soup is an easy, one-bowl version of everyone's favorite dinner: taco night. All of the ingredients simmer together to make a robust, flavorful soup that's especially good with a side of crispy tortilla chips. And with only one dirty pot and a few dirty soup bowls, it's totally carefree. The typical ground beef is replaced with shredded turkey for a lighter meal—or you can replace it with cooked chicken, if that's what you have on hand.
“We love to make this soup after Thanksgiving, when we have leftover turkey to use up and we want to do as little cooking as possible. It's a great way to repurpose cooked, shredded breast or dark meat to create a totally different dish. No one will be complaining of leftover fatigue with this recipe.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 3 - 4.
To view this online, click here.
Ingredients
1 tablespoon canola (or grapeseed oil)
1 small red onion (diced)
1 green bell pepper (diced)
1 jalapeño (seeded and minced)
3 garlic cloves (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes (with juice)
1 (15 ounce) can pinto beans (rinsed and drained)
1 cup packed shredded cooked turkey
3 cups turkey or chicken broth
Salt and pepper
1 avocado (diced, or sour cream for serving)
Optional: Chips (for serving)
Directions
Preheat a large, heavy-bottomed pot over medium heat. Add the oil followed by the onion. Sauté for 2 minutes.
Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.
Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.
Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.
Turn up the heat and bring to a simmer.
Turn the heat to low and let simmer, uncovered, for 10 minutes.
Serve topped with diced avocado or a dollop of sour cream and tortilla chips.
BEEF TACO BOATS
These are from Lauren Miyashiro on Delish. Lauren wrote, “Your new favorite way to eat a taco.”
Yields: 4; Prep Time: 20 minutes; Cook Time: 10 minutes; Total Time: 30 minutes
To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a53019/beef-taco-boats-recipe/.
Ingredients
4 medium flour tortillas
Uncooked rice
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 cloves garlic
1 lb. ground beef
1 tsp. chili powder
1/4 tsp. paprika
Kosher salt
Freshly ground black pepper
Shredded lettuce
1/2 c. shredded cheddar
Pico de gallo
Guacamole
Sour cream
Directions
Preheat oven to 350°. Shape a large piece of foil (smaller than the size of your tortillas) into a boat. Place one tortilla inside foil boat so that the perimeter of tortilla comes up the sides. Repeat to make 4 boats. Fill each boat with rice.
Bake until lightly golden, about 15 minutes. Let cool in foil until ready to serve.
Meanwhile, in a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef, chili powder, and paprika and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 6 minutes. Drain fat.
Remove rice and foil from tortilla boats and fill each with ground beef. Top with lettuce, cheddar cheese, pico de gallo, guacamole, and sour cream.
EASY AND WARM FARMSTAND CHILI TACOS
This is from Stephanie Lang, MS, RDN, CDN, who wrote for VeryWellFit. Stephanie wrote, “These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.
“All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.
“Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite.”
Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Servings: 6 (2 tacos each).
To view this online, click here.
Note:This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.
Ingredients
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 small sweet potato, peeled and cubed
1 medium jalapeno, de-seeded and finely chopped
1/2 medium red onion, chopped
2 tablespoons olive oil
1 tablespoon chili powder, divided
1/2 cup green olives, rinsed and finely chopped
1, 14.5 ounce can diced tomatoes
1, 15-ounce can pinto beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper to taste
12 6-inch corn tortillas
6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)
Preparation
Heat oven to 400 F.
Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula.
Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.
Stir in the cilantro. Add salt and pepper to taste.
Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.
Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.
Ingredient Variations and Substitutions
If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.
Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.
Cooking and Serving Tips
Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.
Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.
STEAK CARNITAS MEAT IN THE CROCKPOT
I originally found this at NoshOn.it; the link to this is at http://noshon.it/recipes/crockpot-steak-carnitas-tacos/ and takes you here. (Bless this Mess, run by “food lover, chicken wrangler, house builder, goodness seeker, mom of 5” Melissa Griffiths, looks like a really good place for more recipes. Check it out!)
This recipe Serves 6-8.
Ingredients
For the spice rub:
1 T. chili powder
1 1/2 tsp cumin or smoked cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper, or more to taste
1 tsp salt
1/2 tsp black pepper
2 lbs flank steak
1 yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped
Serving Options:
Corn tortillas
Shredded lettuce
Grated cheese
Tomato
Sour cream
Salsa
Instructions
Mix all of the spice together in a small bowl for the spice rub. Rub the spices into each side of the steak, using all of the mixture.
Place the spice rubbed-steak in the bottom of the crock pot. Place the chopped onion, bell pepper, and jalapeno on top of the steak. Cook for on low for 7 to 8 hours.
After the cooking time has lapsed, remove the steak from the crock pot and shred with two forks. Serve immediately or return to the crock pot for a few hours until you are ready to eat.
Serve on corn tortillas with your favorite topping.
Notes
Flank steak is generally a tougher, and therefore cheaper piece of meat. It's a great candidate for the crock pot. I actually have used everything from elk steaks, lamb, and pork and loved them all in this recipe. Use what you have on hand or what's on sale... if it's a leaner cut of meat you may need to add a bit of beef stock at the end to make sure it doesn't dry out before cooking.
SUMMER TACOS WITH CORN, GREEN BEANS AND TOMATILLO SALSA
This is from Martha Rose Schulman, in The New York Times cooking e-newsletter. Martha wrote, “Another way to use the versatile green bean in summer cooking. Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa. Green beans are such a reliable and versatile summer vegetable. I serve them on their own, of course, but I also throw them into various pasta dishes and salads, and here I’ve used them in a taco filling. Cook the beans first, just until tender, then cut them into one-inch lengths and add to this sweet and spicy mix of corn, chiles and green tomatillo salsa.”
Serves 4; Time: 20 minutes
This was featured in “Vegetarian Taco Night” and can be viewed online here.
Ingredients
1/2 pound green beans, topped and tailed
4 ears corn
2 tablespoons extra-virgin olive oil
1 small red or white onion, finely chopped
Salt to taste
1 serrano chile, minced
1/4 cup chopped cilantro
1 recipe fresh tomatillo salsa (also, recipe follows)
8 warm corn tortillas
1/4 to 1/2 cup crumbled feta, queso fresco or goat cheese
Preparation
Bring a large saucepan full of water to a boil and salt generously. Add green beans and cook for 5 minutes. Transfer to a bowl of cold water, drain and cut in 1-inch lengths.
Cut the kernels off corncobs. Heat olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes. Add a generous pinch of salt, the corn and chile, and continue to cook for another 4 to 5 minutes, stirring often, until corn is tender. Stir in green beans and cilantro, and about 1/4 cup of the salsa (more to taste). Remove from heat. Taste and adjust seasonings.
Top warm tortillas with corn and bean mix. Sprinkle cheese over the corn and add more salsa if desired.
Tip
Advance preparation: You can make this filling a few hours before serving, but the fresher it is, the better. Reheat gently in a pan.
QUICK FRESH TOMATILLO SALSA
This also comes from Martha Rose Schulman, in The New York Times cooking e-newsletter. For this one, Martha wrote, “Tomatillos, which are closer botanically to the gooseberry than to the tomato, have a wonderful acidic tang. To get the best out of them they should be simmered or grilled for about 10 minutes, until they’re soft and the color has gone from pale green to olive. You can use them for a quick, blended salsa (like the one in this recipe) and also for a cooked salsa, which has a rounder, seared flavor. Use on tacos, or as chip or vegetable dip, or alongside grilled chicken or pork.”
Of course, if you’re a vegetarian, as I am, you can forget the grilled chicken or pork, but this salsa does work well alongside a variety of entrees.
Yield: 2 cups, serving 8; Time: 45 minutes
This was featured in “Summer Tacos” and can be viewed online here.
Ingredients
1 pound tomatillos, husked and rinsed
2 to 4 jalapeño or serrano chiles, seeded for a milder salsa, coarsely chopped
1/4 cup chopped onion, soaked for 5 minutes in cold water, drained and rinsed
1/4 to 1/2 cup coarsely chopped cilantro (to taste)
Salt to taste (about 1/2 teaspoon)
1/4 to 1/2 cup water, as needed
Preparation
Place the tomatillos in a saucepan, cover with water and bring to a boil. Reduce the heat and simmer for 8 to 10 minutes, flipping them over halfway through, until softened and olive green. Remove from the heat. Transfer to a blender. Add the chiles, onion, cilantro, and 1/4 cup water to the blender and blend to a coarse puree. Transfer to a bowl, add salt, and thin out as desired with water. Taste and adjust salt, and set aside for at least 30 minutes before serving, to allow the flavors to develop.
TURKEY TACO SOUP
This comes from Laurel Randolph, one of the writers on The Spruce. Laurel wrote, “Taco soup is an easy, one-bowl version of everyone's favorite dinner: taco night. All of the ingredients simmer together to make a robust, flavorful soup that's especially good with a side of crispy tortilla chips. And with only one dirty pot and a few dirty soup bowls, it's totally carefree. The typical ground beef is replaced with shredded turkey for a lighter meal—or you can replace it with cooked chicken, if that's what you have on hand.
“We love to make this soup after Thanksgiving, when we have leftover turkey to use up and we want to do as little cooking as possible. It's a great way to repurpose cooked, shredded breast or dark meat to create a totally different dish. No one will be complaining of leftover fatigue with this recipe.”
Prep Time: 5 minutes; Cook Time: 15 minutes; Total Time: 20 minutes; Yield: Serves 3 - 4.
To view this online, click here.
Ingredients
1 tablespoon canola (or grapeseed oil)
1 small red onion (diced)
1 green bell pepper (diced)
1 jalapeño (seeded and minced)
3 garlic cloves (minced)
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes (with juice)
1 (15 ounce) can pinto beans (rinsed and drained)
1 cup packed shredded cooked turkey
3 cups turkey or chicken broth
Salt and pepper
1 avocado (diced, or sour cream for serving)
Optional: Chips (for serving)
Directions
Preheat a large, heavy-bottomed pot over medium heat. Add the oil followed by the onion. Sauté for 2 minutes.
Add the bell pepper, jalapeño and garlic. Sauté for 2 more minutes.
Add the chili powder, cumin, and oregano and cook, stirring, for 1 minute.
Add the tomatoes and juice, pinto beans, turkey and broth, and stir. Season with salt and pepper.
Turn up the heat and bring to a simmer.
Turn the heat to low and let simmer, uncovered, for 10 minutes.
Serve topped with diced avocado or a dollop of sour cream and tortilla chips.
BEEF TACO BOATS
These are from Lauren Miyashiro on Delish. Lauren wrote, “Your new favorite way to eat a taco.”
Yields: 4; Prep Time: 20 minutes; Cook Time: 10 minutes; Total Time: 30 minutes
To view this online, go to https://www.delish.com/cooking/recipe-ideas/recipes/a53019/beef-taco-boats-recipe/.
Ingredients
4 medium flour tortillas
Uncooked rice
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 cloves garlic
1 lb. ground beef
1 tsp. chili powder
1/4 tsp. paprika
Kosher salt
Freshly ground black pepper
Shredded lettuce
1/2 c. shredded cheddar
Pico de gallo
Guacamole
Sour cream
Directions
Preheat oven to 350°. Shape a large piece of foil (smaller than the size of your tortillas) into a boat. Place one tortilla inside foil boat so that the perimeter of tortilla comes up the sides. Repeat to make 4 boats. Fill each boat with rice.
Bake until lightly golden, about 15 minutes. Let cool in foil until ready to serve.
Meanwhile, in a large skillet over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add ground beef, chili powder, and paprika and season with salt and pepper. Cook, breaking up meat with a wooden spoon, until beef is no longer pink, about 6 minutes. Drain fat.
Remove rice and foil from tortilla boats and fill each with ground beef. Top with lettuce, cheddar cheese, pico de gallo, guacamole, and sour cream.
EASY AND WARM FARMSTAND CHILI TACOS
This is from Stephanie Lang, MS, RDN, CDN, who wrote for VeryWellFit. Stephanie wrote, “These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.
“All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.
“Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite.”
Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Servings: 6 (2 tacos each).
To view this online, click here.
Note:This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.
Ingredients
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 small sweet potato, peeled and cubed
1 medium jalapeno, de-seeded and finely chopped
1/2 medium red onion, chopped
2 tablespoons olive oil
1 tablespoon chili powder, divided
1/2 cup green olives, rinsed and finely chopped
1, 14.5 ounce can diced tomatoes
1, 15-ounce can pinto beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper to taste
12 6-inch corn tortillas
6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)
Preparation
Heat oven to 400 F.
Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula.
Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.
Stir in the cilantro. Add salt and pepper to taste.
Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.
Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.
Ingredient Variations and Substitutions
If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.
Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.
Cooking and Serving Tips
Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.
Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.
Tuesday, February 4, 2020
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Chili Tacos and Buffalo Soft Tacos. Enjoy!
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
CHICKEN TACOS
This is from Makinze Gore on Delish. She wrote, “These chicken tacos are loaded with all the best spices. They pair perfectly with watermelon margaritas.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
For the Tacos
3 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts, cut into 1" strips
Kosher salt
Freshly ground black pepper
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cayenne
8 corn tortillas, warmed
Toppings
Thinly sliced red onion
Diced tomatoes
Shredded Monterey Jack
Diced avocados
Fresh cilantro
Lime wedges
Directions
In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 1 minute more.
Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.
EASY AND WARM FARMSTAND CHILI TACOS
This is from Stephanie Lang, MS, RDN, CDN, who wrote for VeryWellFit. Stephanie wrote, “These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.
“All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.
“Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite.”
Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Servings: 6 (2 tacos each).
To view this online, click here.
Note:This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.
Ingredients
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 small sweet potato, peeled and cubed
1 medium jalapeno, de-seeded and finely chopped
1/2 medium red onion, chopped
2 tablespoons olive oil
1 tablespoon chili powder, divided
1/2 cup green olives, rinsed and finely chopped
1, 14.5 ounce can diced tomatoes
1, 15-ounce can pinto beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper to taste
12 6-inch corn tortillas
6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)
Preparation
Heat oven to 400 F.
Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula.
Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.
Stir in the cilantro. Add salt and pepper to taste.
Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.
Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.
Ingredient Variations and Substitutions
If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.
Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.
Cooking and Serving Tips
Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.
Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.
TACOS AL PASTOR
This is from Makinze Gore on Delish. Makinze wrote, “The process of making these tacos may seem a little daunting, but trust me when I say they are 100 percent worth it. And the pork for these tacos would normally be slowly cooked for hours so, actually, you're welcome. If you don't want to make your own achiote paste, you can always buy a premade paste to streamline the recipe. Serve it up with some queso and call it a fiesta.”
Prep Time: 25 minutes; Total Time: 5 hours 15 minutes; Yields: 10 servings
To view this online, click here.
Ingredients
For Achiote Paste
1/4 c. extra-virgin olive oil
1/4 c. annatto seeds
1 tbsp. coriander seeds
1 tbsp. cumin seeds
2 tsp. dried oregano
1 tsp. black peppercorns
1 tsp. mustard seeds
5 allspice berries
4 cloves garlic
1/3 c. orange juice
2 tbsp. apple cider vinegar
1 tsp. kosher salt
For the Pork
1 tbsp. extra-virgin olive oil, plus more for grill
3 dried guaillo chilis, seeds removed
3 dried chiles de arbol, seeds removed
1/3 c. pineapple juice
1/4 c. achiote paste
2 tbsp. apple cider vinegar
3 cloves garlic
2 tbsp. packed brown sugar
2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
2 lb. boneless pork shoulder, sliced 1/2" thick
For Serving
1 pineapple, cored and cut into rings
1 red onion, cut into rings
12 corn tortillas
Freshly chopped cilantro
Lime wedges
Directions
Make Achiote Paste
In a small skillet over medium heat, heat oil. Add annatto seeds, coriander, cumin, oregano, peppercorns, mustard seeds, and allspice berries and toast until fragrant, 1 minute. In a food processor or blender, add toasted seeds, garlic, orange juice, vinegar, and salt. Blend until it turns into a mostly smooth paste, scraping down sides as needed.
Make Tacos
In a small skillet over medium heat, heat oil. Add chilis and toast until slightly charred and fragrant, 1 minute. In a food processor or blender, add toasted chilis, pineapple juice, achiote paste, vinegar, garlic, brown sugar, salt, cinnamon, and pepper. Blend until fully combined.
Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight.
Preheat grill to medium-high and brush with oil. Grill pork until slightly charred and cooked through, 6 minutes per side. Let rest on a cutting board for 5 minutes then cut into 1" pieces.
Add pineapple and onions to grill and cook until slightly charred and onion is softened, 3 minutes per side. Break pineapple rings into large pieces.
Add tortillas to grill and cook until warmed, 1 minute per side.
On warmed tortillas, add pork, pineapple, onions, and cilantro. Serve with lime wedges.
BUFFALO SOFT TACOS
4 Servings. Serving size: 1 taco
Source: Cooking Up Fun For Kids With Diabetes
View Recipe: http://diabeticgourmet.com/recipes/html/573.shtml
Ingredients
1/3 cup mild cayenne pepper sauce (such as Frank's Red Hot Sauce)
1 teaspoon corn oil
2 cups (about 10 ounces) diced cooked chicken breast
4 (8 inch) tortillas, warmed if desired
1/2 cup (2 ounces) finely shredded Monterey Jack cheese
1 cup finely chopped lettuce
2 tablespoons + 2 teaspoons light ranch dressing
Directions
Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.
Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).
Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.
Fold each taco in half, or roll it up. Slice in half if you want to.
Nutritional Information Per Serving: Calories: 351; Protein: 30 g; Fat: 13 g; Sodium: 1220 mg; Cholesterol: 72 mg; Saturated Fat: 5 g; Dietary Fiber: 5 g; Carbohydrates: 26 g; Exchanges: 1-1/2 Starch, 4 Meat, lean
INSTANT POT SPICY CHICKEN TACOS
This is from Makinze Gore on Delish. She wrote, “If we knew the Instant Pot could turn out delicious, juicy chicken tacos, then we would have bought one a lot sooner. If you haven't jumped on the bandwagon already you're going to want to for these.”
Yields: 12; Prep Time: 20 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
For the Chicken
2 lb. boneless skinless chicken breasts (about 4)
1 (15-oz.) can fire roasted diced tomatoes
1 c. low-sodium chicken broth
1/4 c. hot sauce
1 1/2 tsp. kosher salt
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper
For Serving
Corn tortillas
Avocado, diced
Jalapeño, sliced
Red onion, thinly sliced
Freshly chopped cilantro
Sour cream
Directions
In a 6-quart Instant Pot add chicken, diced tomatoes, broth, hot sauce, and seasonings. Lock lid and set to Pressure Cook on High for 12 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Shred chicken with two forks.
Use a slotted spoon to serve chicken on tortillas with desired toppings.
VEGGIE TACOS WITH AVOCADO TOMATILLO SALSA
This is from Love and Lemons and can be viewed online at https://www.loveandlemons.com/vegetable-tacos-avocado-tomatillo-salsa/.
Prep time: 10 mins; Cook time: 30 mins; Total time: 40 mins; Serves: 2 – 3.
Ingredients
1 small Japanese eggplant, chopped into 1-inch pieces
1 cup chopped summer squash (yellow, pattypan, or zucchini)
1 red bell pepper, deseeded and sliced into 1-inch pieces
1 cup cherry tomatoes, sliced
drizzle of extra-virgin olive oil
6 corn or flour tortillas
1 cup cooked black beans, drained and rinsed
1/2 avocado, diced
handful of cilantro
1 serrano pepper, sliced (optional)
crumbled cotija cheese (optional)
sea salt and freshly ground black pepper
Avocado Tomatillo Sauce:
1/3 cup store-bought or homemade tomatillo salsa
1/4 cup pepitas
1/2 avocado
handful of spinach
2 tbsp olive oil
squeezes of lime, to taste
sea salt and freshly ground black pepper
Instructions
Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes.
Meanwhile, make your sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use.
Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, cotija (if using), and a generous scoop of the avocado tomatillo sauce. Serve with extra sauce on the side.
Store extra sauce in the fridge for 2 to 3 days.
Notes
Vegan: skip the cotija cheese
Gluten free: use corn tortillas
CHICKEN TACOS
This is from Makinze Gore on Delish. She wrote, “These chicken tacos are loaded with all the best spices. They pair perfectly with watermelon margaritas.”
Yields: 4 servings; Prep Time: 10 minutes; Total Time: 30 minutes.
To view this online, click here.
Ingredients
For the Tacos
3 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts, cut into 1" strips
Kosher salt
Freshly ground black pepper
2 tsp. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/4 tsp. paprika
1/4 tsp. cayenne
8 corn tortillas, warmed
Toppings
Thinly sliced red onion
Diced tomatoes
Shredded Monterey Jack
Diced avocados
Fresh cilantro
Lime wedges
Directions
In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and add to skillet. Cook until golden, 6 minutes. Add spices and stir until coated, 1 minute more.
Build tacos: In tortillas, layer chicken and desired toppings. Serve with lime wedges.
EASY AND WARM FARMSTAND CHILI TACOS
This is from Stephanie Lang, MS, RDN, CDN, who wrote for VeryWellFit. Stephanie wrote, “These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.
“All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.
“Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite.”
Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Servings: 6 (2 tacos each).
To view this online, click here.
Note:This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.
Ingredients
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 small sweet potato, peeled and cubed
1 medium jalapeno, de-seeded and finely chopped
1/2 medium red onion, chopped
2 tablespoons olive oil
1 tablespoon chili powder, divided
1/2 cup green olives, rinsed and finely chopped
1, 14.5 ounce can diced tomatoes
1, 15-ounce can pinto beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper to taste
12 6-inch corn tortillas
6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)
Preparation
Heat oven to 400 F.
Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula.
Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.
Stir in the cilantro. Add salt and pepper to taste.
Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.
Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.
Ingredient Variations and Substitutions
If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.
Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.
Cooking and Serving Tips
Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.
Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.
TACOS AL PASTOR
This is from Makinze Gore on Delish. Makinze wrote, “The process of making these tacos may seem a little daunting, but trust me when I say they are 100 percent worth it. And the pork for these tacos would normally be slowly cooked for hours so, actually, you're welcome. If you don't want to make your own achiote paste, you can always buy a premade paste to streamline the recipe. Serve it up with some queso and call it a fiesta.”
Prep Time: 25 minutes; Total Time: 5 hours 15 minutes; Yields: 10 servings
To view this online, click here.
Ingredients
For Achiote Paste
1/4 c. extra-virgin olive oil
1/4 c. annatto seeds
1 tbsp. coriander seeds
1 tbsp. cumin seeds
2 tsp. dried oregano
1 tsp. black peppercorns
1 tsp. mustard seeds
5 allspice berries
4 cloves garlic
1/3 c. orange juice
2 tbsp. apple cider vinegar
1 tsp. kosher salt
For the Pork
1 tbsp. extra-virgin olive oil, plus more for grill
3 dried guaillo chilis, seeds removed
3 dried chiles de arbol, seeds removed
1/3 c. pineapple juice
1/4 c. achiote paste
2 tbsp. apple cider vinegar
3 cloves garlic
2 tbsp. packed brown sugar
2 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. freshly ground black pepper
2 lb. boneless pork shoulder, sliced 1/2" thick
For Serving
1 pineapple, cored and cut into rings
1 red onion, cut into rings
12 corn tortillas
Freshly chopped cilantro
Lime wedges
Directions
Make Achiote Paste
In a small skillet over medium heat, heat oil. Add annatto seeds, coriander, cumin, oregano, peppercorns, mustard seeds, and allspice berries and toast until fragrant, 1 minute. In a food processor or blender, add toasted seeds, garlic, orange juice, vinegar, and salt. Blend until it turns into a mostly smooth paste, scraping down sides as needed.
Make Tacos
In a small skillet over medium heat, heat oil. Add chilis and toast until slightly charred and fragrant, 1 minute. In a food processor or blender, add toasted chilis, pineapple juice, achiote paste, vinegar, garlic, brown sugar, salt, cinnamon, and pepper. Blend until fully combined.
Place pork in a large bowl and pour marinade over. Cover and refrigerate for 4 hours and up to overnight.
Preheat grill to medium-high and brush with oil. Grill pork until slightly charred and cooked through, 6 minutes per side. Let rest on a cutting board for 5 minutes then cut into 1" pieces.
Add pineapple and onions to grill and cook until slightly charred and onion is softened, 3 minutes per side. Break pineapple rings into large pieces.
Add tortillas to grill and cook until warmed, 1 minute per side.
On warmed tortillas, add pork, pineapple, onions, and cilantro. Serve with lime wedges.
BUFFALO SOFT TACOS
4 Servings. Serving size: 1 taco
Source: Cooking Up Fun For Kids With Diabetes
View Recipe: http://diabeticgourmet.com/recipes/html/573.shtml
Ingredients
1/3 cup mild cayenne pepper sauce (such as Frank's Red Hot Sauce)
1 teaspoon corn oil
2 cups (about 10 ounces) diced cooked chicken breast
4 (8 inch) tortillas, warmed if desired
1/2 cup (2 ounces) finely shredded Monterey Jack cheese
1 cup finely chopped lettuce
2 tablespoons + 2 teaspoons light ranch dressing
Directions
Put cayenne pepper sauce and oil in a large zip-top bag. Add cooked chicken, seal bag, and shake to coat chicken well. Refrigerate for 30 minutes to allow chicken to marinate.
Pour chicken and sauce in a microwave-safe dish, cover, and heat 2 minutes or until hot (or pour chicken and marinade in a pan and warm on the stove over medium heat).
Lay 4 flour tortillas on the counter. Spoon 1/4 of chicken in the center of each one. Drizzle with the warm marinade if you want to. Top each with 1/4 of the cheese and 1/4 of the lettuce. Drizzle each with 1/4 of the dressing.
Fold each taco in half, or roll it up. Slice in half if you want to.
Nutritional Information Per Serving: Calories: 351; Protein: 30 g; Fat: 13 g; Sodium: 1220 mg; Cholesterol: 72 mg; Saturated Fat: 5 g; Dietary Fiber: 5 g; Carbohydrates: 26 g; Exchanges: 1-1/2 Starch, 4 Meat, lean
INSTANT POT SPICY CHICKEN TACOS
This is from Makinze Gore on Delish. She wrote, “If we knew the Instant Pot could turn out delicious, juicy chicken tacos, then we would have bought one a lot sooner. If you haven't jumped on the bandwagon already you're going to want to for these.”
Yields: 12; Prep Time: 20 minutes; Total Time: 55 minutes
To view this online, click here.
Ingredients
For the Chicken
2 lb. boneless skinless chicken breasts (about 4)
1 (15-oz.) can fire roasted diced tomatoes
1 c. low-sodium chicken broth
1/4 c. hot sauce
1 1/2 tsp. kosher salt
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. garlic powder
1/2 tsp. freshly ground black pepper
For Serving
Corn tortillas
Avocado, diced
Jalapeño, sliced
Red onion, thinly sliced
Freshly chopped cilantro
Sour cream
Directions
In a 6-quart Instant Pot add chicken, diced tomatoes, broth, hot sauce, and seasonings. Lock lid and set to Pressure Cook on High for 12 minutes.
Follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. Shred chicken with two forks.
Use a slotted spoon to serve chicken on tortillas with desired toppings.
Tuesday, January 7, 2020
Taco Tuesday
It's the first Taco Tuesday of the new year. Here are six yummy taco recipes to help you through the day, including Ground Beef Tacos and Easy and Warm Farmstand Chili Tacos. Enjoy!
MAPO TOFU TACOS
I first found this at Nosh On.It, along with several other vegetarian taco recipes (you can check out all nine here). This one is from Alice Choi and her wonderul blog, Hip Foodie Mom.
Alice wrote, “While in college, mapo tofu was one of the first dishes I learned to make. . . well, kind of. You have to remember, I was in college and needed to eat quickly so I could go back to playing or studying or whatever I was doing so I was hardly ever in the kitchen cooking. Ever.”
Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; servings: 5 - 6.
To view this recipes online, as well as the rest of Alice’s description of this recipe, go to https://hipfoodiemom.com/2013/02/07/mapo-tofu-tacos/. And while you’re there, check out the rest of the site. I think you’ll be glad you did!
Note: You can double the ingredients for the mapo sauce in order to have a bowl of the sauce on the table if dipping is desired while eating.
Ingredients
For the baked tofu:
1-2 cups all purpose flour
2 eggs; slightly beaten
about 2 cups panko breadcrumbs
1 - 19 oz container of firm tofu; cubed not small cubes but slightly larger ones; should make about 30 tofu cubes
For the mapo sauce:
1 tablespoon soy bean paste
1 tablespoon sesame oil
1-2 tablespoons szechuan sauce start with 1 tablespoon
1 tablespoon low sodium soy sauce
2 gloves garlic minced
1/2 cup water
Salt to taste; if needed
For the tacos:
corn or flour tortillas I actually preferred the flour tortillas for this even though they are photographed with the corn tortillas
shredded carrots
shredded cabbage
scallions; diced for garnish
sriracha sauce
Instructions
Preheat the oven to 400 degrees and prepare a lined baking sheet with foil, a non-stick baking sheet or parchment paper.
Set-up the dredging area: Place the flour in a medium bowl and place the eggs in another bowl and whisk with a fork for about 20 seconds. Place the panko in a third bowl.
After you have cut your tofu, pat dry each one in paper towels to drain the excess water/liquid. Dip each tofu cube into the flour, then in the eggs and then lastly into the panko. You want each cube lightly breaded with panko. Place on the prepared baking sheet. Bake for 10 minutes, then flip each tofu cube and bake for another 10 minutes.
While your tofu is in the oven, prepare the sauce. Heat a medium sized sauce pan over high heat. Add all of the sauce ingredients (start with 1 tablespoon of the szechuan sauce) and mix well for a couple minutes. Taste and add more szechuan sauce or water or salt if needed and bring to a slight boil. Turn the heat to medium-low and let simmer for an additional 4 - 5 minutes. Gently stir and blend well.
When the sauce and tofu is ready, prepare your tacos. Heat the tortillas slightly in a toaster oven and assemble: place your warm tortilla on a plate, place 3-4 tofu cubes on top, pour the mapo sauce over the crispy tofu cubes, add the shredded carrots, then the cabbage (you can drizzle some more mapo sauce over the cabbage if desired) and garnish with the diced scallions and drizzle on some sriracha sauce if needed. Serve immediately.
GRANDMA SALAZAR’S TORTILLAS
This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar. You’ll see ‘bacon drippings’ in the ingredients. These make for really delicious tortillas.” Makes 12 8-inch tortillas.
This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.
Ingredients
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings, lard or vegetable shortening
Preparation
In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.
Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.
SLOW COOKER TACO SALAD
This is from Better Homes & Gardens, and begins, “This slow cooker Cinco de Mayo recipe is ready when you are! Perfect for an after work party, this spicy salad is as easy as setting your slow cooker. Serve up the finished meat mix with fresh lettuce, corn, and avocado.”
Prep: 25 mins; Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high); Servings: 8; Yield: 15 cups
View online here.
Ingredients
1 1/2 pounds ground beef or ground turkey
1 16 ounce jar green salsa
1 15 ounce can Great Northern beans, rinsed and drained
1 large sweet onion, cut into thin wedges (2 cups)
1 medium red sweet pepper, coarsely chopped (3/4 cup)
Directions
In a large skillet cook ground meat over medium heat until browned. Drain off fat.
In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.
Make It a Salad
Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.
Tip
Use remaining half of meat mixture for a second taco salad another night. Or use it to make hard- or soft-shell tacos. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a saucepan over medium low heat.
Make-Ahead Directions
Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.
For Easy Cleanup
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts Per Serving: 298 calories, (7 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 45 mg cholesterol, 411 mg sodium, 21 g carbohydrates, 5 g fiber, 3 g sugar, 15 g protein.
GROUND BEEF TACOS
This comes from Pillsbury, and begins, “This taco recipe is the classic Tex-Mex-style version of tacos that many Americans grow up with: seasoned ground beef stuffed in a crispy taco shell with additional fillings like lettuce, cheese, tomatoes and sour cream. Even better, these ground beef tacos can be on the table in just 25 minutes.”
Prep Time: 25 minutes; Total Time: 30 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean ground beef
1 medium onion, chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 can (8 oz) tomato sauce
12 Old El Paso™ crunchy taco shells
1 1/2 cups shredded Cheddar cheese (6 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
3/4 cup Old El Paso™ Thick 'n Chunky salsa
3/4 cup sour cream, if desired
Directions
Heat oven to 250°F. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.
Expert Tips
Chili powder is a vibrant mix of dried oregano, garlic, cumin, and mild to hot chiles. Commercial blends can vary in flavor, but they all add that south-of-the-border taste to the meat. Choose a chipotle chili powder for more heat and a smoky undertone to the flavor it adds.
These are very classic Mexican-American style tacos, the beauty of which is they’re completely customizable. Skip the ground beef and swap in ground chicken (which is terrific with taco seasoning), use Old El Paso™ soft flour tortillas warmed per package directions instead of the crunch taco shells, and bump up the toppings—set out bowls of chopped radish, sliced green onion, pickled jalapeños, and/or torn fresh cilantro leaves.
BEEF TACOS
This is from Ree Drummond at the Food Network. Level: Easy; Active Time: 30 minutes; Total Time: 45 minutes; Yield: 10 servings.
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/beef-tacos-2632842.
Ingredients
Beef:
1 tablespoon olive oil
1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
Fixins:
20 fajita-sized flour tortillas
18 hard taco shells
1 pound Cheddar-Jack cheese, grated
15 Roma tomatoes, diced
1 head green leaf lettuce, shredded
Directions
Preheat the oven to 325 degrees F.
For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
For the fixins:
Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
Serve with the grated cheese, diced tomatoes and shredded lettuce.
EASY AND WARM FARMSTAND CHILI TACOS
This is from Stephanie Lang, MS, RDN, CDN, who wrote for VeryWellFit. Stephanie wrote, “These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.
“All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.
“Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite.”
Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Servings: 6 (2 tacos each).
To view this online, click here.
Note:This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.
Ingredients
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 small sweet potato, peeled and cubed
1 medium jalapeno, de-seeded and finely chopped
1/2 medium red onion, chopped
2 tablespoons olive oil
1 tablespoon chili powder, divided
1/2 cup green olives, rinsed and finely chopped
1, 14.5 ounce can diced tomatoes
1, 15-ounce can pinto beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper to taste
12 6-inch corn tortillas
6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)
Preparation
Heat oven to 400 F.
Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula.
Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.
Stir in the cilantro. Add salt and pepper to taste.
Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.
Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.
Ingredient Variations and Substitutions
If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.
Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.
Cooking and Serving Tips
Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.
Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.
MAPO TOFU TACOS
I first found this at Nosh On.It, along with several other vegetarian taco recipes (you can check out all nine here). This one is from Alice Choi and her wonderul blog, Hip Foodie Mom.
Alice wrote, “While in college, mapo tofu was one of the first dishes I learned to make. . . well, kind of. You have to remember, I was in college and needed to eat quickly so I could go back to playing or studying or whatever I was doing so I was hardly ever in the kitchen cooking. Ever.”
Prep Time: 20 minutes; Cook Time: 25 minutes; Total Time: 45 minutes; servings: 5 - 6.
To view this recipes online, as well as the rest of Alice’s description of this recipe, go to https://hipfoodiemom.com/2013/02/07/mapo-tofu-tacos/. And while you’re there, check out the rest of the site. I think you’ll be glad you did!
Note: You can double the ingredients for the mapo sauce in order to have a bowl of the sauce on the table if dipping is desired while eating.
Ingredients
For the baked tofu:
1-2 cups all purpose flour
2 eggs; slightly beaten
about 2 cups panko breadcrumbs
1 - 19 oz container of firm tofu; cubed not small cubes but slightly larger ones; should make about 30 tofu cubes
For the mapo sauce:
1 tablespoon soy bean paste
1 tablespoon sesame oil
1-2 tablespoons szechuan sauce start with 1 tablespoon
1 tablespoon low sodium soy sauce
2 gloves garlic minced
1/2 cup water
Salt to taste; if needed
For the tacos:
corn or flour tortillas I actually preferred the flour tortillas for this even though they are photographed with the corn tortillas
shredded carrots
shredded cabbage
scallions; diced for garnish
sriracha sauce
Instructions
Preheat the oven to 400 degrees and prepare a lined baking sheet with foil, a non-stick baking sheet or parchment paper.
Set-up the dredging area: Place the flour in a medium bowl and place the eggs in another bowl and whisk with a fork for about 20 seconds. Place the panko in a third bowl.
After you have cut your tofu, pat dry each one in paper towels to drain the excess water/liquid. Dip each tofu cube into the flour, then in the eggs and then lastly into the panko. You want each cube lightly breaded with panko. Place on the prepared baking sheet. Bake for 10 minutes, then flip each tofu cube and bake for another 10 minutes.
While your tofu is in the oven, prepare the sauce. Heat a medium sized sauce pan over high heat. Add all of the sauce ingredients (start with 1 tablespoon of the szechuan sauce) and mix well for a couple minutes. Taste and add more szechuan sauce or water or salt if needed and bring to a slight boil. Turn the heat to medium-low and let simmer for an additional 4 - 5 minutes. Gently stir and blend well.
When the sauce and tofu is ready, prepare your tacos. Heat the tortillas slightly in a toaster oven and assemble: place your warm tortilla on a plate, place 3-4 tofu cubes on top, pour the mapo sauce over the crispy tofu cubes, add the shredded carrots, then the cabbage (you can drizzle some more mapo sauce over the cabbage if desired) and garnish with the diced scallions and drizzle on some sriracha sauce if needed. Serve immediately.
GRANDMA SALAZAR’S TORTILLAS
This also comes from Kim Severson in The New York Times cooking email. Kim wrote, “This recipe for flour tortillas came to The Times in 2005 from Traci Des Jardins, a San Francisco chef whose heritage is Cajun on one side and Mexican on the other, via her maternal grandmother, Angela Salazar. You’ll see ‘bacon drippings’ in the ingredients. These make for really delicious tortillas.” Makes 12 8-inch tortillas.
This was featured in “THE CHEF: TRACI DES JARDINS; Tortillas Let a Cook Come Home Again” and can be viewed online here.
Ingredients
3 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 tablespoons bacon drippings, lard or vegetable shortening
Preparation
In a medium mixing bowl, combine flour, baking powder and salt. Add bacon drippings and mix by hand or with a pastry cutter until mixture is crumbly. Slowly mix in 1 cup cold water. Add just enough additional water (about 1/3 cup) to make a smooth, slightly sticky dough.
Divide dough into 12 balls of equal size. Place on a board or baking sheet and cover with a kitchen towel; allow to rest for at least 20 minutes or up to an hour.
On a lightly floured surface, roll tortillas into 8-inch rounds. Place between sheets of waxed paper. At this point dough may be covered and refrigerated until cooking time, or used immediately.
Heat a griddle over medium heat. Remove tortillas from waxed paper and cook one at a time until puffy and slightly brown, about 30 seconds a side. Wrap in a clean kitchen towel to keep warm until serving.
SLOW COOKER TACO SALAD
This is from Better Homes & Gardens, and begins, “This slow cooker Cinco de Mayo recipe is ready when you are! Perfect for an after work party, this spicy salad is as easy as setting your slow cooker. Serve up the finished meat mix with fresh lettuce, corn, and avocado.”
Prep: 25 mins; Cook: 5 hrs to 6 hrs (low) or 2 1/2 to 3 hours (high); Servings: 8; Yield: 15 cups
View online here.
Ingredients
1 1/2 pounds ground beef or ground turkey
1 16 ounce jar green salsa
1 15 ounce can Great Northern beans, rinsed and drained
1 large sweet onion, cut into thin wedges (2 cups)
1 medium red sweet pepper, coarsely chopped (3/4 cup)
Directions
In a large skillet cook ground meat over medium heat until browned. Drain off fat.
In a 3 1/2- or 4-quart slow cooker combine meat and the remaining ingredients. Cover and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Remove half of the meat mixture from the slow cooker. Cover and refrigerate for another use.
Make It a Salad
Arrange 6 cups chopped leaf lettuce on a large platter. Top with 3 ounces (3 cups) blue corn tortilla chips. Spoon half of the meat mixture (chill or freeze remaining meat mixture for another use) over tortilla chips. Sprinkle with 1 cup shredded Monterey Jack cheese cheese (4 ounces). Top with 3/4 cup frozen whole kernel corn, thawed; 1 avocado, halved, seeded, peeled, and chopped (or 3/4 cup purchased guacamole); and 3/4 cup halved cherry tomatoes. Serve with 1/4 cup sour cream.
Tip
Use remaining half of meat mixture for a second taco salad another night. Or use it to make hard- or soft-shell tacos. Store in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a saucepan over medium low heat.
Make-Ahead Directions
Cook ground meat as directed in Step 1. In the removable crockery liner of the slow cooker combine meat and remaining ingredients. Cover and refrigerate up to 24 hours. Let stand at room temperature 15 minutes before placing liner in the slow cooker unit. Slow cook as directed, Chop lettuce, cut tomatoes, thaw corn; place in separate covered containers and store in the refrigerator up to 24 hours.
For Easy Cleanup
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts Per Serving: 298 calories, (7 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 45 mg cholesterol, 411 mg sodium, 21 g carbohydrates, 5 g fiber, 3 g sugar, 15 g protein.
GROUND BEEF TACOS
This comes from Pillsbury, and begins, “This taco recipe is the classic Tex-Mex-style version of tacos that many Americans grow up with: seasoned ground beef stuffed in a crispy taco shell with additional fillings like lettuce, cheese, tomatoes and sour cream. Even better, these ground beef tacos can be on the table in just 25 minutes.”
Prep Time: 25 minutes; Total Time: 30 minutes; Servings: 6
To view this online, click here.
Ingredients
1 lb lean ground beef
1 medium onion, chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 can (8 oz) tomato sauce
12 Old El Paso™ crunchy taco shells
1 1/2 cups shredded Cheddar cheese (6 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
3/4 cup Old El Paso™ Thick 'n Chunky salsa
3/4 cup sour cream, if desired
Directions
Heat oven to 250°F. In large skillet, brown ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.
Stir in chili powder, salt, garlic powder and tomato sauce. Reduce heat to low; cover and simmer 10 minutes.
Meanwhile, place taco shells on ungreased cookie sheet. Heat at 250°F. for 5 minutes.
To assemble tacos, layer beef mixture, cheese, lettuce and tomatoes in each taco shell. Serve with salsa; top with sour cream.
Expert Tips
Chili powder is a vibrant mix of dried oregano, garlic, cumin, and mild to hot chiles. Commercial blends can vary in flavor, but they all add that south-of-the-border taste to the meat. Choose a chipotle chili powder for more heat and a smoky undertone to the flavor it adds.
These are very classic Mexican-American style tacos, the beauty of which is they’re completely customizable. Skip the ground beef and swap in ground chicken (which is terrific with taco seasoning), use Old El Paso™ soft flour tortillas warmed per package directions instead of the crunch taco shells, and bump up the toppings—set out bowls of chopped radish, sliced green onion, pickled jalapeños, and/or torn fresh cilantro leaves.
BEEF TACOS
This is from Ree Drummond at the Food Network. Level: Easy; Active Time: 30 minutes; Total Time: 45 minutes; Yield: 10 servings.
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/beef-tacos-2632842.
Ingredients
Beef:
1 tablespoon olive oil
1/2 yellow onion, diced
2 pounds ground beef
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper
Fixins:
20 fajita-sized flour tortillas
18 hard taco shells
1 pound Cheddar-Jack cheese, grated
15 Roma tomatoes, diced
1 head green leaf lettuce, shredded
Directions
Preheat the oven to 325 degrees F.
For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
For the fixins:
Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
Serve with the grated cheese, diced tomatoes and shredded lettuce.
EASY AND WARM FARMSTAND CHILI TACOS
This is from Stephanie Lang, MS, RDN, CDN, who wrote for VeryWellFit. Stephanie wrote, “These chili tacos offer a rainbow of color—red (tomato), orange (sweet potato), yellow (summer squash), green (zucchini, green olives), and purple (pinto beans, red onion)—all from plant-based ingredients, making for an antioxidant-rich Mediterranean-style meal.
“All the ingredients get mixed together and baked in the oven, allowing for a relatively hands-off cooking experience. The finely chopped green olives add umami, a meat-like savoriness to the recipe. Use umami-enhancing ingredients like mushrooms, soy sauce, miso, tomato paste and olives to deepen the flavor of vegetarian dishes.
“Pinto beans provide the main source of protein in these tacos. Make this dish on Meatless Monday, or any day of the week, for a plant-based family favorite.”
Prep Time: 30 minutes; Cook Time: 30 minutes; Total Time: 60 minutes; Servings: 6 (2 tacos each).
To view this online, click here.
Note:This recipe adheres to recipe guidelines and cancer prevention recommendations outlined by the American Institute for Cancer Research.
Ingredients
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 small sweet potato, peeled and cubed
1 medium jalapeno, de-seeded and finely chopped
1/2 medium red onion, chopped
2 tablespoons olive oil
1 tablespoon chili powder, divided
1/2 cup green olives, rinsed and finely chopped
1, 14.5 ounce can diced tomatoes
1, 15-ounce can pinto beans, drained and rinsed
1/4 cup chopped cilantro
salt and pepper to taste
12 6-inch corn tortillas
6 tablespoons non-fat plain Greek yogurt or sour cream (1/2 tablespoon per taco)
Preparation
Heat oven to 400 F.
Mix together the zucchini, squash, sweet potato, jalapeno, and red onion with the olive oil and half the chili powder and place on a baking sheet. Bake for 15 minutes, then toss with a spatula.
Add the green olives, diced tomatoes, and pinto beans to the vegetable mixture with the remaining chili powder and bake for another 10 to 15 minutes, until everything is heated through and the vegetables are tender.
Stir in the cilantro. Add salt and pepper to taste.
Warm the tortillas by wrapping in a clean towel and microwaving for 15 to 30 seconds, or heat individually over a flame on the stove top.
Spoon the vegetable-bean mixture into the tortillas and serve with extra cilantro and a dollop of sour cream or Greek yogurt.
Ingredient Variations and Substitutions
If any of the vegetables or beans in this recipe are not your cup of tea (or chili), you can easily replace them with a food that you prefer. Perhaps you'll want to swap the pinto beans for chickpeas. Chickpeas are nutritionally similar to pinto beans, with the exception of being higher in vitamin A, calories and omega-6 fatty acids, and lower in omega-3 fatty acids.
Try using plain Greek yogurt as a substitute for sour cream; it has a similar consistency and flavor but contains more protein.
Cooking and Serving Tips
Make enough of this recipe and serve it differently for 5 tasty meals! Try the tacos one night, a warm bowl of chili the next, and Tex Mex migas for a flavorsome and colorful breakfast. On the weekend, enjoy leftovers piled onto a whole grain roll (like a sloppy joe) or served cold atop greens for a salsa-like touch to your favorite salad.
Chili can be stored in the freezer for 4 to 6 months. Scoop your leftover chili into an airtight container, write the packaged and use-by dates on the top, and store. Not only will you have a quick meal to defrost and heat up in the future, but you can revisit your delicious farmstand seasonal vegetables in the winter and spring.
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