Does anyone have some good taco recipes, please?!
1 lb. rump steak
3 tablespoons olive oil
6 corn or flour tortillas
2 tablespoons dry oregano or 1 tablespoon fresh, minced
1 teaspoon cumin seed, ground
2 tablespoons olive oil
2 large onions, thinly sliced
4 garlic cloves, peeled and crushed
cilantro (optional)
salt and pepper, to taste
shredded lettuce
salsa
sour cream
In a large skillet or dutch oven, saute steak over high heat on both sides in 2 tablespoons olive oil with 2 cloves garlic and one of the onions, until meat has browned. Add water or beef broth to cover.
Reduce heat and simmer for 1-2 hours, or until meat is tender. Remove meat to a cutting board and allow to cool. Shred the meat using two large forks pulling in opposing directions. Transfer shredded steak to a bowl and season with ground cumin, oregano, and salt and pepper.
Cook's Note: Use fresh herbs and spices if you can; once you've tasted the difference between ground cumin seed and the pre-ground stuff that's been sitting on a shelf, there will be no turning back! Cumin may be ground in a coffee grinder (reserved only for spices, please) or using a mortar and pestle or molcajete.
Add the remaining 1 tablespoon olive oil and 2 cloves garlic. Saute briefly over high heat (1-2 minutes). Reduce heat, add steak and heat through.
On a clean skillet, heat tortillas, one at a time over medium-high heat until warm, 35-45 seconds. Turn over to heat second side another 20 seconds. Another easy way to warm tacos if you're in a rush is to stack them with paper towels or wax paper between and place in the microwave for 30 seconds; check them and turn the stack over for another 30 seconds if needed.
Fill tortilla with shredded lettuce, a heavy layer of shredded beef, salsa, and thinly sliced onions (red onions are a colorful addition). Add salt and pepper, to taste (we use Hot Salt). Garnish with a cilantro sprig, if desired, or serve with lemon or lime wedges.
Variations: Add a layer of refried beans with under the shredded steak or use bean salsa instead. Top with a dollop of sour cream and shredded Cheddar cheese for a Taco Supreme!
Answers: SHREDDED BEEF TACOS
1 lb. rump steak
3 tablespoons olive oil
6 corn or flour tortillas
2 tablespoons dry oregano or 1 tablespoon fresh, minced
1 teaspoon cumin seed, ground
2 tablespoons olive oil
2 large onions, thinly sliced
4 garlic cloves, peeled and crushed
cilantro (optional)
salt and pepper, to taste
shredded lettuce
salsa
sour cream
In a large skillet or dutch oven, saute steak over high heat on both sides in 2 tablespoons olive oil with 2 cloves garlic and one of the onions, until meat has browned. Add water or beef broth to cover.
Reduce heat and simmer for 1-2 hours, or until meat is tender. Remove meat to a cutting board and allow to cool. Shred the meat using two large forks pulling in opposing directions. Transfer shredded steak to a bowl and season with ground cumin, oregano, and salt and pepper.
Cook's Note: Use fresh herbs and spices if you can; once you've tasted the difference between ground cumin seed and the pre-ground stuff that's been sitting on a shelf, there will be no turning back! Cumin may be ground in a coffee grinder (reserved only for spices, please) or using a mortar and pestle or molcajete.
Add the remaining 1 tablespoon olive oil and 2 cloves garlic. Saute briefly over high heat (1-2 minutes). Reduce heat, add steak and heat through.
On a clean skillet, heat tortillas, one at a time over medium-high heat until warm, 35-45 seconds. Turn over to heat second side another 20 seconds. Another easy way to warm tacos if you're in a rush is to stack them with paper towels or wax paper between and place in the microwave for 30 seconds; check them and turn the stack over for another 30 seconds if needed.
Fill tortilla with shredded lettuce, a heavy layer of shredded beef, salsa, and thinly sliced onions (red onions are a colorful addition). Add salt and pepper, to taste (we use Hot Salt). Garnish with a cilantro sprig, if desired, or serve with lemon or lime wedges.
Variations: Add a layer of refried beans with under the shredded steak or use bean salsa instead. Top with a dollop of sour cream and shredded Cheddar cheese for a Taco Supreme!
Ground hamburger with ant taco seasoning[fried]
chopped lettuce, tomato, onions
Colby or Cheddar cheese[shredded]
corn tortillas lightly fried. and folded
put each ingredient in separate bowls and make your own, top with taco sauce
Fish Tacos---you can use about any fish you like---my favorite is grilled red snapper. I like them using heated soft corn tortillas, diced Haas avocado, pico de gallo (salsa) and crumbled Mexican cheese which is very similar to Feta or Ricotta Salata (which I use if I can't get the Mexican cheese) , and the flaked, cooked fish.
INGREDIENTS
2 quarts water
3 pounds beef chuck
1 small onion, quartered
2 tablespoons vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1 cup green salsa
1/4 cup chopped fresh cilantro
1 tablespoon chopped jalapeno pepper
DIRECTIONS
In a stockpot, combine, water, beef and quartered onion. Bring to a boil, reduce heat to medium low, and simmer covered for 1 1/2 to 2 hours, or until meat is very tender. Strain and reserve broth. Shred meat with 2 forks; set aside.
Heat oil in a heavy skillet over medium high heat. Saute chopped onion and bell pepper until tender. Stir in 1 cup of the reserved broth, shredded beef, salsa, cilantro and jalapenos. Cook, stirring occasionally, for 4 to 5 minutes, or until heated through.
This may sound weird but its the yummiest taco meat I have ever had.
fry up the ground beef and drain the grease
add garlic powder, onion salt and finally, soy sauce. Yes it sounds weird. But it is really really good. About a fourth a cup for a pound of beef. Just season it to taste. Make sure you use plenty of garlic powder, too. Not too much onion salt.
It is really really good.
best salsa recipe
3 lbs tomatoes
about half a bunch of cilantro chopped
half a small-med onion chopped
serrano peppers (1-3 depending on how spicy you like it)
plenty of salt to taste (salt settles in with the taste a little more after it gets cold so be careful not to add too much, but tomatoes tend to dull the salt taste so it will take more salt then you might think to season it correctly, just add it and taste it slowly)
seriously these are both incredibly good