If you love tacos as much as I do, you won't mind that it's Taco Tuesday. Today's yummy offerings include Slab Bacon Tacos with Burned Scallion Crema and Pork & Pineapple Tacos. Enjoy!
TACOS WITH ROASTED POTATOES, SQUASH AND PEPPERS (RAJAS)
This comes from Martha Rose Shulman in The New York Times cooking e-newsletter. Martha wrote, "You can turn the heat up or down on this taco, depending on your taste for spiciness. Season the potatoes, onions and squash before roasting. A comforting filling that you can heat up or tone down, depending on your taste for spicy. If you like heat, use a preponderance of poblanos and Anaheims for your peppers; if not, use more bell peppers. I season the potatoes, onions and squash with cumin and chili powder before I roast them, and serve the tacos with a cooked salsa ranchera." Yield: Serves 4; Time: 40 minutes.
This was featured in "Vegetarian Taco Night" and can be viewed online here.
Ingredients
1 pound potatoes, such as Yukon golds, cut into 1-inch chunks
Salt to taste
1 teaspoon lightly toasted cumin seeds, ground
1 teaspoon mild chili powder
2 tablespoons extra-virgin olive oil
1/2 pound summer squash, preferably a dense squash like Ronde de Nice, cut into 1-inch chunks
1 medium red onion, cut in half lengthwise and sliced in half-moons
1 pound mixed sweet and hot peppers (such as a mix of poblanos and bell peppers), roasted, peeled, seeded and cut in thin 2-inch strips
8 warm corn tortillas
1 recipe salsa ranchera (without chipotles)
3 ounces goat cheese (about 3/4 cup crumbled)
Preparation
Preheat oven to 425 degrees. Line 2 baking sheets with parchment. Place potatoes on one baking sheet and toss with salt to taste, 3/4 teaspoon each of the ground cumin and chili powder, and 1 tablespoon of the olive oil. Spread in an even layer.
Place squash and onion slices on other parchment-covered baking sheet and toss with the remaining olive oil, salt to taste, cumin and chili powder.
Depending on the size of your oven, roast vegetables together or separately on the middle rack. Roast potatoes for 20 to 25 minutes, stirring after 10 minutes, or until lightly browned and tender all the way through. Remove from oven and transfer to a large bowl. Roast squash and onions for about 15 minutes, stirring after 10 minutes, until tender and lightly colored. Remove from oven and add to bowl with potatoes. Add pepper strips (rajas) and toss together. Season to taste with salt, and add more chili powder if desired. Keep warm.
Spoon filling onto warm tortillas and add a generous spoonful of salsa. Top with goat cheese and serve.
SLAB BACON TACOS WITH BURNED SCALLION CREMA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like."
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in "The Expandable Feast", and can be viewed online at https://cooking.nytimes.com/recipes/1018991-slab-bacon-tacos-with-burned-scallion-crema.
Ingredients
For the bacon:
2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper
2 pounds slab bacon, cut into 1/4-inch slices
For the crema:
1 bunch green scallions, trimmed and cut into large pieces
1 jalapeño
1 to 2 limes
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon kosher salt, or to taste
For serving:
Corn tortillas
Lime wedges
Pineapple salsa (see recipe)
Preparation
Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you’d like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot sauce.
CHICKEN AND CORN ENCHILADAS
This is from Old El Paso, and begins, "Try this delicious take on an enchilada; they come to the dinner table in no time, and the whole family will love the flavor the corn brings."
Prep Time: 20 minutes; Total Time: 50 minutes; Makes 5 servings
To view this online, go to https://www.oldelpaso.com/recipes/chicken-and-corn-enchiladas.
Ingredients
1 can (10 oz) Old El Paso™ green enchilada sauce
1 can (11 oz) whole kernel corn with red and green peppers, drained
2 cups shredded deli rotisserie chicken
1 1/2 cups shredded Monterey Jack cheese (6 oz)
1 cup shredded taco-flavored Mexican cheese blend (4 oz)
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
2 tablespoons chopped fresh cilantro
Preparation
Heat oven to 375°F.
Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread 1/4 cup of the enchilada sauce in bottom of baking dish. Reserve 1/3 cup corn.
In medium bowl, mix chicken, 1 cup of the Monterey Jack cheese, the Mexican cheese, remaining corn, cumin and garlic powder. Spoon about 1/2 cup filling onto each tortilla. Roll up each tortilla tightly; place seam side down in baking dish. Drizzle remaining enchilada sauce over top.
Bake uncovered about 30 minutes or until bubbly and lightly browned. Sprinkle enchiladas with remaining 1/2 cup Monterey Jack cheese, reserved corn and cilantro.
Expert Tips
If you love the taste of corn, make these enchiladas with corn tortillas. Microwave them in a damp paper towel about 15 seconds to make them easier to roll.
PORK & PINEAPPLE TACOS
This is from EatingWell (originally from Diabetic Living Magazine, Summer 2020), and begins, "Plan ahead so you can use your slow cooker to prepare the pulled pork for these tacos. This recipe is a better-for-you twist on the classic tacos al pastor. Pork loin is a lean cut that's a healthier option than traditional pork shoulder, which has more fat."
Active: 30 minutes; Total Time: 7 hours 30 minutes; Makes 6 servings; Serving Size: 2 tacos (2 tortillas + about 1/2 cup pork + 1/3 cup cabbage + 1/3 cup salad)
To view this online, go to https://www.eatingwell.com/recipe/280196/pork-pineapple-tacos/.
Ingredients
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon packed light brown sugar
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder
1/2 teaspoon ground pepper
1 (2 pound) pork loin roast, trimmed
1/3 cup apple juice
1/2 cup lime juice
2 cups finely diced fresh pineapple (about 1/2 small pineapple)
1 cup finely diced seeded cucumber
1/4 cup finely diced red onion
2 tablespoons cider vinegar
12 6-inch corn tortillas, warmed
2 cups shredded red cabbage
Directions
Step 1
Combine chili powder, paprika, brown sugar, 1/2 tsp. salt, garlic powder, and pepper in a small bowl.
Step 2
Place pork in a 5- to 6-quart slow cooker. Rub the spice mixture all over the pork. Pour apple juice around the pork. Cover and cook on Low until the pork is fork-tender, 6 to 7 hours.
Step 3
Meanwhile, combine lime juice and the remaining 1/4 tsp. salt in a medium bowl. Add pineapple, cucumber, and onion; toss to combine. Refrigerate until ready to serve.
Step 4
Skim off visible fat from the juices in the slow cooker. Using two forks, shred the meat. Stir in vinegar.
Step 5
To assemble tacos: Place a generous 1/4 cup pulled pork on each tortilla and add a drizzle of the cooking liquid. Top with about 2 1/2 Tbsp. shredded cabbage and about 3 Tbsp. of the pineapple salsa.
Tips
Equipment: 5- to 6-qt. slow cooker
To make ahead: Prepare spice rub (Step 1) up to 24 hours ahead. Refrigerate salsa (Step 3) for up to 1 day.
TACO PIZZA PINWHEELS
This is from Old El Paso, and begins, "Skip the dinner debate, and roll taco night and pizza night into one delectable bite with this Taco Pizza Pinwheels recipe. Old El Paso™ Original Taco Seasoning Mix, ground beef and classic taco toppings bring the Tex-Mex flavor, while Pillsbury™ Classic Crust Pizza Crust wraps things up deliciously. Taco pinwheels with pizza dough make for a fun, kid-friendly meal or the perfect party appetizer."
Prep Time: 20 minutes; Total Time: 40 minutes; Makes 6 servings
To view this online, go to https://www.oldelpaso.com/recipes/taco-pizza-pinwheels.
Ingredients
1/2 lb lean ground beef (at least 80%)
1 tablespoon Old El Paso™ Original Taco Seasoning Mix (from 1-oz package)
2 tablespoons water
1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/2 cup Old El Paso™ Traditional Refried Beans (from 16-oz can)
1 cup Old El Paso™ Shredded 4-Cheese Mexican Blend (4 oz)
1/4 cup from 1 bottle (9 oz) Old El Paso™ Creamy Queso Sauce or 1/4 cup from 1 bottle (9 oz) Old El Paso™ Spicy Queso Blanco Sauce
2 tablespoons chopped fresh cilantro leaves
Preparation
Heat oven to 400°F. Spray 18x13-inch rimmed baking sheet with cooking spray. In 10-inch skillet, cook beef 4 to 6 minutes over medium-high heat, strring frequently, until no longer pink; drain. Add taco seasoning mix and water; cook over medium heat 2 to 3 minutes or until liquid is absorbed. Remove from heat; cool 5 minutes.
Unroll pizza crust on baking sheet; press out crust evenly to edges of baking sheet. (Keep dough refrigerated until ready to use.) On long side of dough, spread refried beans evenly across bottom 4 inches of dough.
Add taco meat evenly on top of refried beans. Top with cheese.
Starting with bottom edge of pizza crust (long side), roll up crust tightly into jelly roll shape. Pinch ends to seal.
Using serrated knife, carefully cut roll into 18 (about 3/4-inch) slices.
Arrange slices about 1 inch apart on baking sheet. Bake 11 to 14 minutes or until tops are golden brown. Drizzle with sauce; top with cilantro.
Expert Tips
Keep the dough refrigerated until you’re ready to use it for your Taco Pizza Pinwheels, to ensure easier rolling and cutting.
Instead of a queso sauce, feel free to drizzle baked pizza dough taco pinwheels with Old El Paso™ Taco Sauce, Old El Paso™ Zesty Ranch Sauce, or Old El Paso™ Creamy Salsa Verde Sauce.
For best results, use a serrated knife, and make steady, even cuts. If some of the filling gets on the blade of the knife, use a damp kitchen towel to carefully wipe off the knife between cuts.
Exchanges: 1/2 Starch; 2 Other Carbohydrate; 1 High-Fat Meat
Carbohydrate Choice: 2 1/2
CRUNCHY BLACK BEAN TACOS
This comes from The Kitchn’s e-newsletter. If you haven’t signed up for The Kitchn’s e-newsletter yet, I highly recommend that, as well as its sibling site, Apartment Therapy.
This recipe serves 3 to 4, or makes 8 tacos; Prep Time: 10 minutes; Total Time: 30 minutes and can be found online by clicking here.
Ingredients
2 cups cooked black beans
1/2 cup minced red onion
2 tablespoons minced fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon paprika
Pinch of salt
4 to 6 ounces (1 heaping cup) grated Pepper Jack cheese
2 tablespoons vegetable or canola oil
8 corn tortillas
Toppings
Avocado
Hot sauce
Salsa
Sour cream
Directions
In a medium bowl, add beans along with red onion, cilantro, cumin, and paprika. Add a pinch of salt and lightly mash all the ingredients together. Grate the cheese and have it ready as well.
In a large, nonstick or cast-iron skillet, add the 2 tablespoons oil and heat over medium-high heat. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese. Try not to overfill the tacos, or you might have issues flipping them without losing filling.
Using a spatula, carefully fold the other half of the tortilla over to form a shell. Press down lightly on the tortilla so it holds its shape. If some cheese spills out, don’t worry — it will get crispy and delicious.
As the first taco cooks, move it to the side and begin a second one. Depending on the size of your pan, you can cook two or three tacos at once. A griddle will hold even more.
Cook each taco until they are nicely browned and crispy, about 3 minutes per side. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out. If your pan is very dry between batches, add another drizzle of oil.
Place the cooked tacos in a warm oven while you finish the rest. If the tacos are very greasy, blot them with a paper towel before moving them to the oven.
Serve tacos with toppings like hot sauce, salsa, avocados, and sour cream.
Recipe Notes:
Corn tortillas are resilient to heat. Don’t worry about burning them; they are very sturdy. Just be sure to cook tortillas on each side long enough to get them really crispy.
Showing posts with label Slab Bacon Tacos with Burned Scallion Crema. Show all posts
Showing posts with label Slab Bacon Tacos with Burned Scallion Crema. Show all posts
Tuesday, May 28, 2024
Tuesday, February 14, 2023
Taco Tuesday
It's time for another Taco Tuesday, when we explore how to make tacos beyond just the taco-shell-ground-beef-tomato-lettuce-and-cheese version. (Not that there's anything wrong with that version, especially if that's how you like your tacos. I ate enough of them that way over the years!)
But if you're looking for something with a little more zip to 'em, check out today's tacos, including the Slab Bacon Tacos with Burned Scallion Crema, the Baja Shrimp Tacos With Creamy Slaw, or any of the other offerings in today's post. 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 “Chicken 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.
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.
TURKEY CLUB RANCH TACOS
This is from Old El Paso, and begins, “Have your club sandwich a bold new way on a bold ranch taco!”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 lb lean ground turkey
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 cup ranch dressing
10 Old El Paso™ Stand ‘N Stuff™ bold ranch flavored taco shells
1/2 cup mayonnaise
2 tablespoons salsa
6 slices bacon, crisply cooked, diced (about 1/2 cup)
Make it FRESH toppings, as desired (see below)
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add turkey; cook until starting to brown on both sides, stirring occasionally. Sprinkle with taco seasoning mix. Cook until turkey is cooked through, stirring occasionally. Stir in ranch dressing.
Heat taco shells as directed on package. Step 3 Meanwhile, in medium bowl, mix mayonnaise and salsa. Divide turkey mixture among warmed shells, and top with bacon. Add FRESH toppings. Top with salsa mayo to complete taco.
Expert Tips
If you prefer ground chicken to ground turkey, feel free to substitute, following the same directions as above.
Ideas for Make it FRESH toppings: diced avocado, shredded lettuce, diced tomatoes, thinly sliced green onions, shredded cheese.
TACO LASAGNA
This is from the Food Network. It starts off, "Equal parts lasagna and taco, this dish is comfort central, with layers of classic taco meat and toppings nestled between tender lasagna noodles and melty cheese. Use your favorite salsa to build the sauce -- milder to keep it kid-friendly or spicier to liven it up."
Active Time: 40 minutes; Total Time: 2 hours 5 minutes; Makes 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/taco-lasagna-3666644.
Ingredients
1 teaspoon canola oil
1 pound ground beef sirloin
2 tablespoons chili powder
Kosher salt
Two 16-ounce jars salsa
1 pound no-boil lasagna noodles
Two 16-ounce packages part skim mozzarella, cut into 1/2-inch pieces
1/2 cup sour cream
1/2 small head iceberg lettuce, shredded
1 large beefsteak tomato, diced
1/2 cup shredded sharp Cheddar
1/2 cup crushed tortilla chips
Directions
Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Add the ground beef and sprinkle with the chili powder and 1 teaspoon salt. Cook, breaking apart chunks of meat with the back of a spoon, and stirring often, until meat is crumbled and browned, 5 to 6 minutes. Stir in the salsa and 1 cup of water, bring to a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and set aside.
Spread a quarter of the meat sauce over the bottom of a 9- by 13-inch baking dish. Lay a third of the noodles over the sauce, overlapping slightly and breaking them to fit, if needed. Leave a 1/2-inch space around the edges of the baking dish. Top the noodles with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the noodles, a quarter of the meat sauce and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and quarter of the sauce, making sure that the top layer of noodles is completely covered in sauce. Top with the remaining third of the mozzarella.
Cover loosely with foil and bake until the cheese is melted and bubbling and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and cook 15 minutes more. Let rest 10 minutes. Dollop with sour cream and sprinkle with lettuce, tomato, Cheddar and chips.
BAJA SHRIMP TACOS WITH CREAMY SLAW
This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.
"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."
Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.
Ingredients
For the slaw:
1/3 cup mayonnaise
1-1/2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups thinly sliced red cabbage (about 6 oz.)
2 cups thinly sliced green cabbage (about 6 oz.)
1/3 cup chopped fresh cilantro
For the tacos:
Vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
3/4 cup seltzer or club soda
1 large egg white
1 pound large shrimp, peeled and deveined
8 6-in. flour tortillas, warmed
Lime wedges, hot sauce, and sliced scallions, for serving
Directions
Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.
Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.
Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.
Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.
Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
SLAB BACON TACOS WITH BURNED SCALLION CREMA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like."
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in "The Expandable Feast", and can be viewed online at https://cooking.nytimes.com/recipes/1018991-slab-bacon-tacos-with-burned-scallion-crema.
Ingredients
For the bacon:
2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper
2 pounds slab bacon, cut into 1/4-inch slices
For the crema:
1 bunch green scallions, trimmed and cut into large pieces
1 jalapeño
1 to 2 limes
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon kosher salt, or to taste
For serving:
Corn tortillas
Lime wedges
Pineapple salsa (see recipe)
Preparation
Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you’d like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot sauce.
But if you're looking for something with a little more zip to 'em, check out today's tacos, including the Slab Bacon Tacos with Burned Scallion Crema, the Baja Shrimp Tacos With Creamy Slaw, or any of the other offerings in today's post. 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 “Chicken 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.
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.
TURKEY CLUB RANCH TACOS
This is from Old El Paso, and begins, “Have your club sandwich a bold new way on a bold ranch taco!”
Prep Time: 15 minutes; Total Time: 15 minutes; Servings: 5
To view this online, click here.
Ingredients
1 tablespoon vegetable oil
1 lb lean ground turkey
1 package (1 oz) Old El Paso™ taco seasoning mix
1/2 cup ranch dressing
10 Old El Paso™ Stand ‘N Stuff™ bold ranch flavored taco shells
1/2 cup mayonnaise
2 tablespoons salsa
6 slices bacon, crisply cooked, diced (about 1/2 cup)
Make it FRESH toppings, as desired (see below)
Directions
In 10-inch nonstick skillet, heat oil over medium heat. Add turkey; cook until starting to brown on both sides, stirring occasionally. Sprinkle with taco seasoning mix. Cook until turkey is cooked through, stirring occasionally. Stir in ranch dressing.
Heat taco shells as directed on package. Step 3 Meanwhile, in medium bowl, mix mayonnaise and salsa. Divide turkey mixture among warmed shells, and top with bacon. Add FRESH toppings. Top with salsa mayo to complete taco.
Expert Tips
If you prefer ground chicken to ground turkey, feel free to substitute, following the same directions as above.
Ideas for Make it FRESH toppings: diced avocado, shredded lettuce, diced tomatoes, thinly sliced green onions, shredded cheese.
TACO LASAGNA
This is from the Food Network. It starts off, "Equal parts lasagna and taco, this dish is comfort central, with layers of classic taco meat and toppings nestled between tender lasagna noodles and melty cheese. Use your favorite salsa to build the sauce -- milder to keep it kid-friendly or spicier to liven it up."
Active Time: 40 minutes; Total Time: 2 hours 5 minutes; Makes 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/taco-lasagna-3666644.
Ingredients
1 teaspoon canola oil
1 pound ground beef sirloin
2 tablespoons chili powder
Kosher salt
Two 16-ounce jars salsa
1 pound no-boil lasagna noodles
Two 16-ounce packages part skim mozzarella, cut into 1/2-inch pieces
1/2 cup sour cream
1/2 small head iceberg lettuce, shredded
1 large beefsteak tomato, diced
1/2 cup shredded sharp Cheddar
1/2 cup crushed tortilla chips
Directions
Position an oven rack in the middle of the oven and preheat the oven to 350 degrees F.
Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Add the ground beef and sprinkle with the chili powder and 1 teaspoon salt. Cook, breaking apart chunks of meat with the back of a spoon, and stirring often, until meat is crumbled and browned, 5 to 6 minutes. Stir in the salsa and 1 cup of water, bring to a simmer and cook until slightly reduced, about 4 minutes. Remove from the heat and set aside.
Spread a quarter of the meat sauce over the bottom of a 9- by 13-inch baking dish. Lay a third of the noodles over the sauce, overlapping slightly and breaking them to fit, if needed. Leave a 1/2-inch space around the edges of the baking dish. Top the noodles with another quarter of the meat sauce and a third of the mozzarella. Make another layer with a third of the noodles, a quarter of the meat sauce and a third of the mozzarella. Repeat, making a final layer with the remaining third of the pasta and quarter of the sauce, making sure that the top layer of noodles is completely covered in sauce. Top with the remaining third of the mozzarella.
Cover loosely with foil and bake until the cheese is melted and bubbling and the noodles are tender when pierced with a knife, about 1 hour. Remove the foil and cook 15 minutes more. Let rest 10 minutes. Dollop with sour cream and sprinkle with lettuce, tomato, Cheddar and chips.
BAJA SHRIMP TACOS WITH CREAMY SLAW
This is from Real Simple, and begins, " For these tacos, we took a couple extra steps to keep the batter for the fried shrimp light: 1) We cut the flour with a little cornstarch, which prevents it from getting tough (because cornstarch has no gluten), but you can substitute rice flour or arrowroot; and 2) Bubbles in the seltzer add air, so the batter stays crisp and light. Pro tip: Whisk your batter over an ice bath to preserve more seltzer bubbles, and then keep it cold until ready to use.
"A tangy cabbage slaw topping balances the richness of the fried shrimp, and then lime, hot sauce, and sliced scallions seal the deal."
Hands On Time: 25minutes; Total Time: 40 minutes; Yield: 4 servings
To view this online, go to https://www.realsimple.com/food-recipes/browse-all-recipes/baja-shrimp-tacos-creamy-slaw.
Ingredients
For the slaw:
1/3 cup mayonnaise
1-1/2 tablespoons apple cider vinegar
3/4 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 cups thinly sliced red cabbage (about 6 oz.)
2 cups thinly sliced green cabbage (about 6 oz.)
1/3 cup chopped fresh cilantro
For the tacos:
Vegetable oil
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon kosher salt
3/4 cup seltzer or club soda
1 large egg white
1 pound large shrimp, peeled and deveined
8 6-in. flour tortillas, warmed
Lime wedges, hot sauce, and sliced scallions, for serving
Directions
Prepare the Slaw: Whisk mayonnaise, vinegar, sugar, salt, and cayenne in a large bowl, add both cabbages and cilantro, and then toss to combine. Let stand at least 20 minutes.
Prepare the Tacos: Pour oil into a large heavy-bottomed pot to a depth of about 2 inches, affix with a deep-fry thermometer, and then heat over medium-high to 350°F.
Combine flour, cornstarch, and salt in a medium bowl, and then make a well in the center and whisk in seltzer and egg white until just combined.
Dredge a half-pound of shrimp in batter, shaking off excess, and then carefully lower into hot oil and fry, turning occasionally, until golden and cooked through, 2 to 3 minutes.
Transfer fried shrimp to a paper towel-lined plate to drain, and then repeat with remaining shrimp.
Divide shrimp evenly among tortillas and top with slaw, hot sauce, and scallions. Serve with lime wedges.
SLAB BACON TACOS WITH BURNED SCALLION CREMA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like."
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in "The Expandable Feast", and can be viewed online at https://cooking.nytimes.com/recipes/1018991-slab-bacon-tacos-with-burned-scallion-crema.
Ingredients
For the bacon:
2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper
2 pounds slab bacon, cut into 1/4-inch slices
For the crema:
1 bunch green scallions, trimmed and cut into large pieces
1 jalapeño
1 to 2 limes
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon kosher salt, or to taste
For serving:
Corn tortillas
Lime wedges
Pineapple salsa (see recipe)
Preparation
Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you’d like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot sauce.
Tuesday, December 6, 2022
Taco Tuesday
It's time for another Taco Tuesday. Today's offerings include Double-Cheese Bacon Beef Takis Fuego Tacos (that even sounds like a mouthful!) and Slab Bacon Tacos with Burned Scallion Crema. Enjoy!
SPICY MEXICAN SHRIMP TACO BOWLS
This recipe from Old El Paso begins, "Fresh, bright, sweet and hot—this meal packs everything you love about summer into one (mini) taco bowl! Just 30 minutes of prep time gets you a batch of spicy shrimp taco bowls ready to be plated up alongside some fresh lime wedges and cilantro garnishes. Perfect game watch appetizer or light meal? You decide!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/spicy-mexican-shrimp-taco-bowls.
Ingredients
1/3 cup mayonnaise
1 tablespoon honey
1 teaspoon lime juice
1/4 teaspoon salt
3 cups coarsely shredded purple cabbage
1/2 cup thinly sliced green onions, cut on the bias
1 tablespoon butter
1 lb uncooked deveined peeled large shrimp, tail shells removed
2 cloves garlic, very finely chopped
1 tablespoon hot sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
12 Old El Paso™ Mini Taco Bowls™ soft flour tortillas
1/4 cup chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
In medium bowl, mix mayonnaise, honey, lime juice and salt. Stir in cabbage and green onions; set aside.
In 12-inch skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, turning once, until pink. Stir in garlic, hot sauce and taco seasoning mix. Heat to simmering. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Heat bowls as directed on package. Divide cabbage mixture among bowls; divide shrimp mixture among bowls; top with cilantro, and serve with lime wedges.
Expert Tips
A nonstick skillet is great for many things, but it’s not great for searing shrimp. In fact, it tends to make them water out a bit. If possible, use a regular skillet for this shrimp taco bowl recipe.
To save a few minutes of prep time when making your shrimp taco bowls, look for bagged pre-shredded purple cabbage.
Hate chopping garlic? Leave it out and use chili garlic sauce instead of regular hot sauce.
QUICK TACO PIZZA
This is from Old El Paso, and begins, "Blogger Cate O’Malley from Sweetnicks shares a favorite recipe. Some days, you have a craving for tacos. Some days, pizza. With this quick 30 minutes start-to-finish recipe, you don’t have to choose."
Prep Time: 5 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/quick-taco-pizza.
Ingredients
1 package Pillsbury™ refrigerated pizza crust
1-1/4 lb ground beef
1 package Old El Paso™ taco seasoning mix
shredded lettuce (just a handful is perfect)
3-4 tablespoons of Old El Paso™ Salsa
1/4 cup shredded Cheddar cheese, more as desired
Preparation
Preheat oven and prepare the pizza crust, following the package instructions.
While the crust is prebaking, put the ground beef in a pan on medium heat, breaking it up. Once the beef has browned, drain the grease from the pan. Add 1/4 cup water and the taco seasoning package. Mix thoroughly, return to the heat, and allow the beef to cook for another 3-4 minutes as the sauce thickens.
Spread the beef on the prebaked crust and pop it back in the oven for 5 minutes. Remove the pizza from the oven and add the shredded lettuce, salsa, and the cheese. Return to the oven until the cheese has melted and the crust has browned, approximately 5-7 minutes. Cut into slices and serve.
Expert Tips
Swap out the Cheddar and use Mexican or Monterey Jack cheese.
Add drizzles of sour cream, chopped green chiles, or diced avocado for extra flavor.
SLAB BACON TACOS WITH BURNED SCALLION CREMA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like."
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in "The Expandable Feast", and can be viewed online at https://cooking.nytimes.com/recipes/1018991-slab-bacon-tacos-with-burned-scallion-crema.
Ingredients
For the bacon:
2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper
2 pounds slab bacon, cut into 1/4-inch slices
For the crema:
1 bunch green scallions, trimmed and cut into large pieces
1 jalapeño
1 to 2 limes
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon kosher salt, or to taste
For serving:
Corn tortillas
Lime wedges
Pineapple salsa (see recipe)
Preparation
Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you’d like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot sauce.
CHORIZO AND AVOCADO BREAKFAST TACOS
This comes from Leah Maroney in the Spruce Eats. For this recipe, Leah wrote, "Tacos for breakfast? You bet!
"Whether you have leftover chorizo from a previous meal, or you are just looking for a heartier way to jazz up your morning routine, we can't think of a better way to start your day than to take this classic Tex-Mex meal from dinner to fuel-powered breakfast. It's as simple as adding eggs.
"Perfect for a Cinco de Mayo celebration or a fun weekend brunch, you can transform the mundane breakfast of scrambled eggs with a few simple and basic ingredients, such as avocados, onions, tomatoes, and cheese. Have fun additions like tater tots, sour cream, beans, salsa, hot sauce, bacon, and chives, and get your kids engaged by creating a build-your-own-taco bar.
"If you're ovo-vegetarian, you can leave out the chorizo (and bacon)."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2; Yield: 4 tacos
To view this online, go to https://www.thespruceeats.com/breakfast-tacos-4159319.
Ingredients
4 flour tortillas
1/4 pound raw or dried chorizo sausage
9 frozen tater tots, thawed
4 large eggs, beaten
1/3 cup shredded taco and nacho seasoned cheese
1 tablespoon chopped fresh cilantro
1/2 small red onion, diced
1 small tomato, diced
1/2 avocado, diced
1/4 cup salsa
Salt, to taste
Freshly ground black pepper, to taste
Directions
Gather the ingredients.
Warm up flour tortillas in the microwave or quickly over an open flame. If you want the char, place over an open flame for 5 to 7 seconds and then flip with metal tongs, and char for another 5 to 7 seconds.
Heat a large nonstick skillet or cast-iron pan on medium-high heat. Add the chorizo, breaking it up as it cooks. If the chorizo is dried, dice it first and then add it to the pan and sauté until some of the fat has rendered and the chorizo is crispy.
Remove the chorizo from the pan, leaving the grease behind.
Add the thawed tater tots to the chorizo grease and cook until slightly browned. Remove the tater tots from the pan and add them to the chorizo. Keep the chorizo and potato mixture warm in a 200 F oven while you cook the eggs.
Using that same pan, turn down the heat to low. Pour in the beaten eggs and cook, stirring gently until completely cooked. Use a spatula to separate the eggs into four portions. While the eggs are still in the pan, turn the heat down even more and top each portion with cheese.
Sprinkle the cheddar over the top of each egg portion and cover the pan with a lid. Allow to cook for 1 to 2 minutes or until the cheese has melted. Add salt and pepper to taste.
Fill each tortilla with a portion of the eggs. Divide the potato and chorizo mixture between the four tortillas. Then sprinkle the cilantro, diced onions, tomatoes, and avocados over the top of each taco. Then drizzle the salsa over each taco and serve immediately.
DOUBLE-CHEESE BACON BEEF TAKIS FUEGO TACOS
This is from Old El Paso, and begins, "Love heat? And bacon? And melty cheese? Then we've got a superstar meal for you, all wrapped up in taco form. Taste the intensity with these super-spicy, indulgently cheesy, bacon-topped Takis® tacos. One bite, and you may never touch your standard taco recipe again!"
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/double-cheese-bacon-beef-takis-fuego-tacos.
Ingredients
1 lb ground beef (at least 80% lean)
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ Takis® Fuego® Taco Shells (10 shells), heated as directed on package
1 1/4 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (5 oz)
1 1/4 cups shredded lettuce
3/4 cup diced tomato or salsa
1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
1/2 cup crumbled cooked bacon
1/4 cup sliced green onions
1/2 cup Mini Takis® Fuego® Rolled Tortilla Chips
Preparation
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide beef among heated shells; top with cheese, lettuce and tomato. Drizzle with sauce, then top with bacon, green onions and chips.
Expert Tips
To save time, opt for preshredded bagged lettuce or substitute shredded green or red cabbage for the lettuce.
Need even more heat? Try sliced fresh jalapeño chile, or drizzle Takis® tacos with your favorite hot sauce.
TEMPEH TACOS
This is from Ali Slagle on The New York Times cooking site. Ali wrote, "Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it’s seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer."
Yield: 4 servings; Time: 25
To view this online, go to https://cooking.nytimes.com/recipes/1022872-tempeh-tacos.
Ingredients
2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch pieces
Kosher salt and black pepper
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1-1/2 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red hot sauce, plus more to taste (optional)
12 hard taco shells, warmed
Desired toppings, see Tip
Preparation
In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
Divide the filling between the taco shells, then top with chosen toppings.
Tip
Great toppings include, but are not limited to: Nutritional yeast, grated Cheddar or Jack cheese, lime, shredded lettuce, chopped white onion, pico de gallo, sour cream, cashew crema, sliced jalapeños, cilantro and avocado.
SPICY MEXICAN SHRIMP TACO BOWLS
This recipe from Old El Paso begins, "Fresh, bright, sweet and hot—this meal packs everything you love about summer into one (mini) taco bowl! Just 30 minutes of prep time gets you a batch of spicy shrimp taco bowls ready to be plated up alongside some fresh lime wedges and cilantro garnishes. Perfect game watch appetizer or light meal? You decide!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/spicy-mexican-shrimp-taco-bowls.
Ingredients
1/3 cup mayonnaise
1 tablespoon honey
1 teaspoon lime juice
1/4 teaspoon salt
3 cups coarsely shredded purple cabbage
1/2 cup thinly sliced green onions, cut on the bias
1 tablespoon butter
1 lb uncooked deveined peeled large shrimp, tail shells removed
2 cloves garlic, very finely chopped
1 tablespoon hot sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
12 Old El Paso™ Mini Taco Bowls™ soft flour tortillas
1/4 cup chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
In medium bowl, mix mayonnaise, honey, lime juice and salt. Stir in cabbage and green onions; set aside.
In 12-inch skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, turning once, until pink. Stir in garlic, hot sauce and taco seasoning mix. Heat to simmering. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Heat bowls as directed on package. Divide cabbage mixture among bowls; divide shrimp mixture among bowls; top with cilantro, and serve with lime wedges.
Expert Tips
A nonstick skillet is great for many things, but it’s not great for searing shrimp. In fact, it tends to make them water out a bit. If possible, use a regular skillet for this shrimp taco bowl recipe.
To save a few minutes of prep time when making your shrimp taco bowls, look for bagged pre-shredded purple cabbage.
Hate chopping garlic? Leave it out and use chili garlic sauce instead of regular hot sauce.
QUICK TACO PIZZA
This is from Old El Paso, and begins, "Blogger Cate O’Malley from Sweetnicks shares a favorite recipe. Some days, you have a craving for tacos. Some days, pizza. With this quick 30 minutes start-to-finish recipe, you don’t have to choose."
Prep Time: 5 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/quick-taco-pizza.
Ingredients
1 package Pillsbury™ refrigerated pizza crust
1-1/4 lb ground beef
1 package Old El Paso™ taco seasoning mix
shredded lettuce (just a handful is perfect)
3-4 tablespoons of Old El Paso™ Salsa
1/4 cup shredded Cheddar cheese, more as desired
Preparation
Preheat oven and prepare the pizza crust, following the package instructions.
While the crust is prebaking, put the ground beef in a pan on medium heat, breaking it up. Once the beef has browned, drain the grease from the pan. Add 1/4 cup water and the taco seasoning package. Mix thoroughly, return to the heat, and allow the beef to cook for another 3-4 minutes as the sauce thickens.
Spread the beef on the prebaked crust and pop it back in the oven for 5 minutes. Remove the pizza from the oven and add the shredded lettuce, salsa, and the cheese. Return to the oven until the cheese has melted and the crust has browned, approximately 5-7 minutes. Cut into slices and serve.
Expert Tips
Swap out the Cheddar and use Mexican or Monterey Jack cheese.
Add drizzles of sour cream, chopped green chiles, or diced avocado for extra flavor.
SLAB BACON TACOS WITH BURNED SCALLION CREMA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like."
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in "The Expandable Feast", and can be viewed online at https://cooking.nytimes.com/recipes/1018991-slab-bacon-tacos-with-burned-scallion-crema.
Ingredients
For the bacon:
2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper
2 pounds slab bacon, cut into 1/4-inch slices
For the crema:
1 bunch green scallions, trimmed and cut into large pieces
1 jalapeño
1 to 2 limes
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon kosher salt, or to taste
For serving:
Corn tortillas
Lime wedges
Pineapple salsa (see recipe)
Preparation
Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you’d like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot sauce.
CHORIZO AND AVOCADO BREAKFAST TACOS
This comes from Leah Maroney in the Spruce Eats. For this recipe, Leah wrote, "Tacos for breakfast? You bet!
"Whether you have leftover chorizo from a previous meal, or you are just looking for a heartier way to jazz up your morning routine, we can't think of a better way to start your day than to take this classic Tex-Mex meal from dinner to fuel-powered breakfast. It's as simple as adding eggs.
"Perfect for a Cinco de Mayo celebration or a fun weekend brunch, you can transform the mundane breakfast of scrambled eggs with a few simple and basic ingredients, such as avocados, onions, tomatoes, and cheese. Have fun additions like tater tots, sour cream, beans, salsa, hot sauce, bacon, and chives, and get your kids engaged by creating a build-your-own-taco bar.
"If you're ovo-vegetarian, you can leave out the chorizo (and bacon)."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2; Yield: 4 tacos
To view this online, go to https://www.thespruceeats.com/breakfast-tacos-4159319.
Ingredients
4 flour tortillas
1/4 pound raw or dried chorizo sausage
9 frozen tater tots, thawed
4 large eggs, beaten
1/3 cup shredded taco and nacho seasoned cheese
1 tablespoon chopped fresh cilantro
1/2 small red onion, diced
1 small tomato, diced
1/2 avocado, diced
1/4 cup salsa
Salt, to taste
Freshly ground black pepper, to taste
Directions
Gather the ingredients.
Warm up flour tortillas in the microwave or quickly over an open flame. If you want the char, place over an open flame for 5 to 7 seconds and then flip with metal tongs, and char for another 5 to 7 seconds.
Heat a large nonstick skillet or cast-iron pan on medium-high heat. Add the chorizo, breaking it up as it cooks. If the chorizo is dried, dice it first and then add it to the pan and sauté until some of the fat has rendered and the chorizo is crispy.
Remove the chorizo from the pan, leaving the grease behind.
Add the thawed tater tots to the chorizo grease and cook until slightly browned. Remove the tater tots from the pan and add them to the chorizo. Keep the chorizo and potato mixture warm in a 200 F oven while you cook the eggs.
Using that same pan, turn down the heat to low. Pour in the beaten eggs and cook, stirring gently until completely cooked. Use a spatula to separate the eggs into four portions. While the eggs are still in the pan, turn the heat down even more and top each portion with cheese.
Sprinkle the cheddar over the top of each egg portion and cover the pan with a lid. Allow to cook for 1 to 2 minutes or until the cheese has melted. Add salt and pepper to taste.
Fill each tortilla with a portion of the eggs. Divide the potato and chorizo mixture between the four tortillas. Then sprinkle the cilantro, diced onions, tomatoes, and avocados over the top of each taco. Then drizzle the salsa over each taco and serve immediately.
DOUBLE-CHEESE BACON BEEF TAKIS FUEGO TACOS
This is from Old El Paso, and begins, "Love heat? And bacon? And melty cheese? Then we've got a superstar meal for you, all wrapped up in taco form. Taste the intensity with these super-spicy, indulgently cheesy, bacon-topped Takis® tacos. One bite, and you may never touch your standard taco recipe again!"
Prep Time: 25 minutes; Total Time: 25 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/double-cheese-bacon-beef-takis-fuego-tacos.
Ingredients
1 lb ground beef (at least 80% lean)
2/3 cup water
1 package (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ Takis® Fuego® Taco Shells (10 shells), heated as directed on package
1 1/4 cups Old El Paso™ Shredded 3 Pepper Cheese Blend (5 oz)
1 1/4 cups shredded lettuce
3/4 cup diced tomato or salsa
1/2 cup Old El Paso™ Spicy Queso Blanco Sauce
1/2 cup crumbled cooked bacon
1/4 cup sliced green onions
1/2 cup Mini Takis® Fuego® Rolled Tortilla Chips
Preparation
In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in water and taco seasoning mix; heat to boiling. Reduce heat; simmer uncovered 3 to 4 minutes, stirring frequently, until thickened.
Divide beef among heated shells; top with cheese, lettuce and tomato. Drizzle with sauce, then top with bacon, green onions and chips.
Expert Tips
To save time, opt for preshredded bagged lettuce or substitute shredded green or red cabbage for the lettuce.
Need even more heat? Try sliced fresh jalapeño chile, or drizzle Takis® tacos with your favorite hot sauce.
TEMPEH TACOS
This is from Ali Slagle on The New York Times cooking site. Ali wrote, "Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it’s seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer."
Yield: 4 servings; Time: 25
To view this online, go to https://cooking.nytimes.com/recipes/1022872-tempeh-tacos.
Ingredients
2 tablespoons neutral oil (such as grapeseed or sunflower), plus more as needed
2 (8-ounce) packages tempeh, crumbled into roughly 1/2-inch pieces
1 large yellow onion, cut into 1/2-inch pieces
Kosher salt and black pepper
3 tablespoons tomato paste
2 teaspoons ground cumin
2 teaspoons chili powder
1-1/2 teaspoons nutritional yeast
1 teaspoon smoked paprika
1 teaspoon red hot sauce, plus more to taste (optional)
12 hard taco shells, warmed
Desired toppings, see Tip
Preparation
In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
Divide the filling between the taco shells, then top with chosen toppings.
Tip
Great toppings include, but are not limited to: Nutritional yeast, grated Cheddar or Jack cheese, lime, shredded lettuce, chopped white onion, pico de gallo, sour cream, cashew crema, sliced jalapeños, cilantro and avocado.
Tuesday, August 16, 2022
Taco Tuesday
Oh, joy! It's Taco Tuesday! Today's yummy offerings include Easy Oven-Baked Chicken Tacos and Spicy Mexican Shrimp Taco Bowls. Sounds yummy, right? Enjoy!
QUICK TACO PIZZA
Tacos and pizza? Does it get any better than this? This recipes is from Old El Paso, and begins, "Blogger Cate O’Malley from Sweetnicks shares a favorite recipe. Some days, you have a craving for tacos. Some days, pizza. With this quick 30 minutes start-to-finish recipe, you don’t have to choose."
Prep Time: 5 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/quick-taco-pizza.
Ingredients
1 package Pillsbury™ refrigerated pizza crust
1-1/4 lb ground beef
1 package Old El Paso™ taco seasoning mix
shredded lettuce (just a handful is perfect)
3-4 tablespoons of Old El Paso™ Salsa
1/4 cup shredded Cheddar cheese, more as desired
Preparation
Preheat oven and prepare the pizza crust, following the package instructions.
While the crust is prebaking, put the ground beef in a pan on medium heat, breaking it up. Once the beef has browned, drain the grease from the pan. Add 1/4 cup water and the taco seasoning package. Mix thoroughly, return to the heat, and allow the beef to cook for another 3-4 minutes as the sauce thickens.
Spread the beef on the prebaked crust and pop it back in the oven for 5 minutes. Remove the pizza from the oven and add the shredded lettuce, salsa, and the cheese. Return to the oven until the cheese has melted and the crust has browned, approximately 5-7 minutes. Cut into slices and serve.
Expert Tips
Swap out the Cheddar and use Mexican or Monterey Jack cheese.
Add drizzles of sour cream, chopped green chiles, or diced avocado for extra flavor.
SLAB BACON TACOS WITH BURNED SCALLION CREMA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like."
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in "The Expandable Feast", and can be viewed online at https://cooking.nytimes.com/recipes/1018991-slab-bacon-tacos-with-burned-scallion-crema.
Ingredients
For the bacon:
2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper
2 pounds slab bacon, cut into 1/4-inch slices
For the crema:
1 bunch green scallions, trimmed and cut into large pieces
1 jalapeño
1 to 2 limes
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon kosher salt, or to taste
For serving:
Corn tortillas
Lime wedges
Pineapple salsa (see recipe)
Preparation
Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you’d like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot sauce.
CHORIZO AND AVOCADO BREAKFAST TACOS
This comes from Leah Maroney in the Spruce Eats. For this recipe, Leah wrote, "Tacos for breakfast? You bet!
"Whether you have leftover chorizo from a previous meal, or you are just looking for a heartier way to jazz up your morning routine, we can't think of a better way to start your day than to take this classic Tex-Mex meal from dinner to fuel-powered breakfast. It's as simple as adding eggs.
"Perfect for a Cinco de Mayo celebration or a fun weekend brunch, you can transform the mundane breakfast of scrambled eggs with a few simple and basic ingredients, such as avocados, onions, tomatoes, and cheese. Have fun additions like tater tots, sour cream, beans, salsa, hot sauce, bacon, and chives, and get your kids engaged by creating a build-your-own-taco bar.
"If you're ovo-vegetarian, you can leave out the chorizo (and bacon)."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2; Yield: 4 tacos
To view this online, go to https://www.thespruceeats.com/breakfast-tacos-4159319.
Ingredients
4 flour tortillas
1/4 pound raw or dried chorizo sausage
9 frozen tater tots, thawed
4 large eggs, beaten
1/3 cup shredded taco and nacho seasoned cheese
1 tablespoon chopped fresh cilantro
1/2 small red onion, diced
1 small tomato, diced
1/2 avocado, diced
1/4 cup salsa
Salt, to taste
Freshly ground black pepper, to taste
Directions
Gather the ingredients.
Warm up flour tortillas in the microwave or quickly over an open flame. If you want the char, place over an open flame for 5 to 7 seconds and then flip with metal tongs, and char for another 5 to 7 seconds.
Heat a large nonstick skillet or cast-iron pan on medium-high heat. Add the chorizo, breaking it up as it cooks. If the chorizo is dried, dice it first and then add it to the pan and sauté until some of the fat has rendered and the chorizo is crispy.
Remove the chorizo from the pan, leaving the grease behind.
Add the thawed tater tots to the chorizo grease and cook until slightly browned. Remove the tater tots from the pan and add them to the chorizo. Keep the chorizo and potato mixture warm in a 200 F oven while you cook the eggs.
Using that same pan, turn down the heat to low. Pour in the beaten eggs and cook, stirring gently until completely cooked. Use a spatula to separate the eggs into four portions. While the eggs are still in the pan, turn the heat down even more and top each portion with cheese.
Sprinkle the cheddar over the top of each egg portion and cover the pan with a lid. Allow to cook for 1 to 2 minutes or until the cheese has melted. Add salt and pepper to taste.
Fill each tortilla with a portion of the eggs. Divide the potato and chorizo mixture between the four tortillas. Then sprinkle the cilantro, diced onions, tomatoes, and avocados over the top of each taco. Then drizzle the salsa over each taco and serve immediately.
EASY OVEN-BAKED CHICKEN TACOS
This is from Betty Crocker. It begins, "These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 10 servings
To view this online, click here.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Tips from the Betty Crocker Kitchens
tip 1
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
tip 2
Try Monterey Jack or pepper Jack cheese for a flavor twist!
BUFFALO TURKEY TACOS
Makes 8 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1341.shtml
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
SPICY MEXICAN SHRIMP TACO BOWLS
This recipe from Old El Paso begins, "Fresh, bright, sweet and hot—this meal packs everything you love about summer into one (mini) taco bowl! Just 30 minutes of prep time gets you a batch of spicy shrimp taco bowls ready to be plated up alongside some fresh lime wedges and cilantro garnishes. Perfect game watch appetizer or light meal? You decide!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/spicy-mexican-shrimp-taco-bowls.
Ingredients
1/3 cup mayonnaise
1 tablespoon honey
1 teaspoon lime juice
1/4 teaspoon salt
3 cups coarsely shredded purple cabbage
1/2 cup thinly sliced green onions, cut on the bias
1 tablespoon butter
1 lb uncooked deveined peeled large shrimp, tail shells removed
2 cloves garlic, very finely chopped
1 tablespoon hot sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
12 Old El Paso™ Mini Taco Bowls™ soft flour tortillas
1/4 cup chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
In medium bowl, mix mayonnaise, honey, lime juice and salt. Stir in cabbage and green onions; set aside.
In 12-inch skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, turning once, until pink. Stir in garlic, hot sauce and taco seasoning mix. Heat to simmering. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Heat bowls as directed on package. Divide cabbage mixture among bowls; divide shrimp mixture among bowls; top with cilantro, and serve with lime wedges.
Expert Tips
A nonstick skillet is great for many things, but it’s not great for searing shrimp. In fact, it tends to make them water out a bit. If possible, use a regular skillet for this shrimp taco bowl recipe.
To save a few minutes of prep time when making your shrimp taco bowls, look for bagged pre-shredded purple cabbage.
Hate chopping garlic? Leave it out and use chili garlic sauce instead of regular hot sauce.
QUICK TACO PIZZA
Tacos and pizza? Does it get any better than this? This recipes is from Old El Paso, and begins, "Blogger Cate O’Malley from Sweetnicks shares a favorite recipe. Some days, you have a craving for tacos. Some days, pizza. With this quick 30 minutes start-to-finish recipe, you don’t have to choose."
Prep Time: 5 minutes; Total Time: 30 minutes; Makes 8 servings
To view this online, go to https://www.oldelpaso.com/recipes/quick-taco-pizza.
Ingredients
1 package Pillsbury™ refrigerated pizza crust
1-1/4 lb ground beef
1 package Old El Paso™ taco seasoning mix
shredded lettuce (just a handful is perfect)
3-4 tablespoons of Old El Paso™ Salsa
1/4 cup shredded Cheddar cheese, more as desired
Preparation
Preheat oven and prepare the pizza crust, following the package instructions.
While the crust is prebaking, put the ground beef in a pan on medium heat, breaking it up. Once the beef has browned, drain the grease from the pan. Add 1/4 cup water and the taco seasoning package. Mix thoroughly, return to the heat, and allow the beef to cook for another 3-4 minutes as the sauce thickens.
Spread the beef on the prebaked crust and pop it back in the oven for 5 minutes. Remove the pizza from the oven and add the shredded lettuce, salsa, and the cheese. Return to the oven until the cheese has melted and the crust has browned, approximately 5-7 minutes. Cut into slices and serve.
Expert Tips
Swap out the Cheddar and use Mexican or Monterey Jack cheese.
Add drizzles of sour cream, chopped green chiles, or diced avocado for extra flavor.
SLAB BACON TACOS WITH BURNED SCALLION CREMA
This is from Sam Sifton in The New York Times cooking enewsletter. Sam wrote, "This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it’s far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like."
Yield: 6 to 8 servings; Time: 45 minutes
This was featured in "The Expandable Feast", and can be viewed online at https://cooking.nytimes.com/recipes/1018991-slab-bacon-tacos-with-burned-scallion-crema.
Ingredients
For the bacon:
2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon brown sugar
2 teaspoons freshly ground black pepper
2 pounds slab bacon, cut into 1/4-inch slices
For the crema:
1 bunch green scallions, trimmed and cut into large pieces
1 jalapeño
1 to 2 limes
1 cup sour cream
1/2 cup mayonnaise
1 teaspoon kosher salt, or to taste
For serving:
Corn tortillas
Lime wedges
Pineapple salsa (see recipe)
Preparation
Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you’d like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot sauce.
CHORIZO AND AVOCADO BREAKFAST TACOS
This comes from Leah Maroney in the Spruce Eats. For this recipe, Leah wrote, "Tacos for breakfast? You bet!
"Whether you have leftover chorizo from a previous meal, or you are just looking for a heartier way to jazz up your morning routine, we can't think of a better way to start your day than to take this classic Tex-Mex meal from dinner to fuel-powered breakfast. It's as simple as adding eggs.
"Perfect for a Cinco de Mayo celebration or a fun weekend brunch, you can transform the mundane breakfast of scrambled eggs with a few simple and basic ingredients, such as avocados, onions, tomatoes, and cheese. Have fun additions like tater tots, sour cream, beans, salsa, hot sauce, bacon, and chives, and get your kids engaged by creating a build-your-own-taco bar.
"If you're ovo-vegetarian, you can leave out the chorizo (and bacon)."
Prep Time: 10 minutes; Cook Time: 15 minutes; Total Time: 25 minutes; Servings: 2; Yield: 4 tacos
To view this online, go to https://www.thespruceeats.com/breakfast-tacos-4159319.
Ingredients
4 flour tortillas
1/4 pound raw or dried chorizo sausage
9 frozen tater tots, thawed
4 large eggs, beaten
1/3 cup shredded taco and nacho seasoned cheese
1 tablespoon chopped fresh cilantro
1/2 small red onion, diced
1 small tomato, diced
1/2 avocado, diced
1/4 cup salsa
Salt, to taste
Freshly ground black pepper, to taste
Directions
Gather the ingredients.
Warm up flour tortillas in the microwave or quickly over an open flame. If you want the char, place over an open flame for 5 to 7 seconds and then flip with metal tongs, and char for another 5 to 7 seconds.
Heat a large nonstick skillet or cast-iron pan on medium-high heat. Add the chorizo, breaking it up as it cooks. If the chorizo is dried, dice it first and then add it to the pan and sauté until some of the fat has rendered and the chorizo is crispy.
Remove the chorizo from the pan, leaving the grease behind.
Add the thawed tater tots to the chorizo grease and cook until slightly browned. Remove the tater tots from the pan and add them to the chorizo. Keep the chorizo and potato mixture warm in a 200 F oven while you cook the eggs.
Using that same pan, turn down the heat to low. Pour in the beaten eggs and cook, stirring gently until completely cooked. Use a spatula to separate the eggs into four portions. While the eggs are still in the pan, turn the heat down even more and top each portion with cheese.
Sprinkle the cheddar over the top of each egg portion and cover the pan with a lid. Allow to cook for 1 to 2 minutes or until the cheese has melted. Add salt and pepper to taste.
Fill each tortilla with a portion of the eggs. Divide the potato and chorizo mixture between the four tortillas. Then sprinkle the cilantro, diced onions, tomatoes, and avocados over the top of each taco. Then drizzle the salsa over each taco and serve immediately.
EASY OVEN-BAKED CHICKEN TACOS
This is from Betty Crocker. It begins, "These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10."
Prep Time: 20 minutes; Total Time: 30 minutes; Makes 10 servings
To view this online, click here.
Ingredients
1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells
2 1/2 cups shredded deli rotisserie chicken
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1/4 cup water
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Mexican cheese blend (5 oz)
Diced avocado, chopped tomato, green onions, shredded lettuce, salsa and sour cream, if desired
Directions
Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Tips from the Betty Crocker Kitchens
tip 1
Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
tip 2
Try Monterey Jack or pepper Jack cheese for a flavor twist!
BUFFALO TURKEY TACOS
Makes 8 servings
Source: Jennie-O
Find this recipe at: http://diabeticgourmet.com/recipes/html/1341.shtml
Ingredients
1 (16-ounce) package JENNIE-O Lean Ground Turkey
1/3 cup hot pepper wing sauce
8 hard corn taco shells, heated as specified on package
1 cup shredded lettuce
2 tomatoes, diced
1 avocado, sliced
1/2 cup blue cheese dressing
Directions
Cook turkey as specified on package. Always cook to well-done, 165F as measured by a meat thermometer.
Add hot pepper sauce. Stir to combine.
Fill tacos shells with lettuce, turkey mixture, tomatoes and avocado.
Drizzle with blue cheese dressing.
Nutritional Information Per Serving: Calories: 220; Protein: 14 g; Fat: 13 g; Sodium: 260 mg; Cholesterol: 45 mg; Saturated Fat: 4 g; Dietary Fiber: 3 g; Sugars: 1 g; Carbohydrates: 13 g
SPICY MEXICAN SHRIMP TACO BOWLS
This recipe from Old El Paso begins, "Fresh, bright, sweet and hot—this meal packs everything you love about summer into one (mini) taco bowl! Just 30 minutes of prep time gets you a batch of spicy shrimp taco bowls ready to be plated up alongside some fresh lime wedges and cilantro garnishes. Perfect game watch appetizer or light meal? You decide!"
Prep Time: 30 minutes; Total Time: 30 minutes; Makes 12 servings
To view this online, go to https://www.oldelpaso.com/recipes/spicy-mexican-shrimp-taco-bowls.
Ingredients
1/3 cup mayonnaise
1 tablespoon honey
1 teaspoon lime juice
1/4 teaspoon salt
3 cups coarsely shredded purple cabbage
1/2 cup thinly sliced green onions, cut on the bias
1 tablespoon butter
1 lb uncooked deveined peeled large shrimp, tail shells removed
2 cloves garlic, very finely chopped
1 tablespoon hot sauce
1 package (1 oz) Old El Paso™ original taco seasoning mix
12 Old El Paso™ Mini Taco Bowls™ soft flour tortillas
1/4 cup chopped fresh cilantro leaves
Lime wedges, if desired
Preparation
In medium bowl, mix mayonnaise, honey, lime juice and salt. Stir in cabbage and green onions; set aside.
In 12-inch skillet, melt butter over medium-high heat. Add shrimp; cook 2 to 3 minutes, turning once, until pink. Stir in garlic, hot sauce and taco seasoning mix. Heat to simmering. Reduce heat; simmer uncovered 1 to 2 minutes, stirring frequently, until thickened.
Heat bowls as directed on package. Divide cabbage mixture among bowls; divide shrimp mixture among bowls; top with cilantro, and serve with lime wedges.
Expert Tips
A nonstick skillet is great for many things, but it’s not great for searing shrimp. In fact, it tends to make them water out a bit. If possible, use a regular skillet for this shrimp taco bowl recipe.
To save a few minutes of prep time when making your shrimp taco bowls, look for bagged pre-shredded purple cabbage.
Hate chopping garlic? Leave it out and use chili garlic sauce instead of regular hot sauce.
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