How do make Taco's?!
How do I make really good AUTHENTIC TACO's
Answers: tired of just adding a seasoning packet to hamburger.
How do I make really good AUTHENTIC TACO's
Recipe 1:
Ingredients
For taco shells:
1 cup fine maize flour
1 cup plain flour
salt to taste
oil to deep fry
For bean filling:
2 cups beans (rajma) washed and soaked overnight
1 tbsp. butter
3 tbsp. tomato ketchup
2 tsp. red chilli powder
salt to taste
1 tsp. ground fresh cumin
1/2 tsp. clove-cinnamon powder
For topping:
2 onions chopped
1 tomato chopped
1 cucumber chopped
1 small capsicum chopped
2 tbsp. cabbage chopped
1 sprig spring onion chopped
1 potato boiled, peeled, chopped
4-5 salad leaves chopped
1/2 cup salsa dip (refer dips & dressings)
1/2 cup tomato ketchup
1 cup grated cheese
Method
For shells:
1. Mix flours and salt. Add some water knead to a pliable dough.
2. Divide and roll into 4-5" very thin chappatis. Prick both sides with fork.
3. Arrange on a large cloth to air out.
4. Deepfry one at a time till lightly golden.
5. Fold into a 'U' or taco shape while hot, drain and cool. Repeat for all.
For bean filling:
1. Pressure cook rajma till well cooked. (approx. 7 whistles).
2. Drain and mash coarsely while hot. Keep aside 1 cup of the water.
3. Return mashed rajma to cooker directly.
4. Add drained water, all other ingredients and cooked till well blended.
5. Add some more water if required. Do not make watery.
6. Keep aside and use hot or warm.
For topping:
1. Mix all vegetables, add salt and pepper and toss lightly.
To serve:
1. Put a tbsp. of bean filling inside the taco.
2. Spread a tbsp. of topping.
3. Dot topping with a tsp. each of tomato ketchup and salsa dip.
4. Top with plenty of grated cheese.
5. Serve immediately.
Making time:
# Tacos-1 hour
# Filling, salad-45 minutes
# Finishing-10 minutes Makes: 18-20 tacos
Shelflife: Shells over 1 week.
Recipe 2 :
Carne Asada Tacos
Ingredients -
3 pounds Flank Steak
1/3 cup White Vinegar
1/2 cup Soy Sauce
4 cloves Garlic, minced
2 Limes, juiced
1/2 cup Olive Oil
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1 teaspoon Ground White Pepper
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
1 teaspoon Dried Oregano
1 teaspoon Ground Cumin
1 teaspoon Paprika
1 White Onion, chopped
1/2 cup chopped Fresh Cilantro
1 Lime, juiced
2 large Tomatoes, chopped
2 Jalapeno Peppers, chopped
1 White Onion, quartered
4 cloves Garlic, peeled
4 Dried New Mexico Chile Pods
1 pinch Salt and Pepper, to taste
1 (32 ounce) package Corn Tortillas
2 cups grated Cotija Cheese (optional)
2 Limes, cut into wedges
Preparation:
Lay the flank steak in a large glass baking dish. In a medium bowl, whisk together the vinegar, soy sauce, 4 cloves of garlic, juice of two limes, and olive oil. Season with salt, black pepper, white pepper, garlic powder, chili powder, oregano, cumin and paprika. Whisk until well blended, then pour over the steak in the dish. Turn over once to coat both sides. Cover with plastic wrap, and marinate for 1 to 8 hours.
In a small bowl, stir together 1 chopped white onion, cilantro, and the juice of 1 lime. Set aside to use as a relish for the tacos.
Heat a skillet over medium-high heat. Toast chile pods in the skillet for a few minutes, then remove to a bowl of water to soak for about 30 minutes. Preheat the oven to 450 degrees F (230 degrees C).
Place the tomatoes, 1 onion, jalapenos, and 4 cloves of garlic onto a baking sheet. Roast in the oven for about 20 minutes, until toasted but not burnt. Place the roasted vegetables, and soaked chile pods into a blender or food processor, along with salt and pepper. Puree until smooth.
Heat vegetable oil in a large skillet over medium-high heat. Cut the marinated flank steak into cubes or strips. Cook, stirring constantly, until the meat is cooked through and most of the liquid has evaporated.
Warm the tortillas in a skillet for about a minute on each side to make them pliable. Tortillas may also be warmed in a microwave oven. Arrange two or three tortillas on a plate, and lay a generous amount of beef over them. Top with a sprinkle of the onion relish and a large spoonful of the pureed salsa. Add as much cheese as you like. Garnish with lime wedges, and serve.
Recipe 3 :
Oaxacan Tacos
INGREDIENTS
* 2 pounds top sirloin steak, cut into thin strips
* salt and pepper to taste
* 1/4 cup vegetable oil
* 18 (6 inch) corn tortillas
* 1 medium onion, diced
* 4 fresh jalapeno peppers, seeded and chopped
* 4 limes, cut into wedges
* 1 bunch fresh cilantro, chopped
number of stars
DIRECTIONS
1. Heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until browned on the outside and cooked through, but not too firm, about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.
2. Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm.
3. Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.
For more recipes visit these sites
http://www.tacorecipes.net/
http://allrecipes.com/Recipe/Oaxacan-Tac...
hope u liked them..
Enjoyyyyyyyyyyyyyy
beef tacos
ingredients:
2 tablespoons vegetable oil or corn oil
1 small onion, chopped small
3 medium cloves garlic, minced or pressed through garlic press
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Table salt
1 pound 90% lean ground beef (or leaner)
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
8 taco shells (warmed according to package instructions)
1 cup shredded Cheddar cheese, or Monterey Jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes, chopped small
1/2 cup sour cream
1 avocado, diced medium
1 small onion, chopped small
2 tablespoons minced fresh cilantro leaves
Hot pepper sauce , such as Tabasco
instructions:
Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.
try potato tacos they might not sound to good but they are good boil potatoes when cooked add margarine and shredded cheese then smash potatoes warm up tortillas but some potatoes roll the tortilla but toothpick in you could put 2 in a toothpick then fry, when fried put cabbage cheese tomatoes and sour cream add hot sauce enjoy. i have many more recipes, my mom had a Mexican restaurant