How can i make yummy mexican tacos?!
How can i make yummy mexican tacos?
can anyone help?
thanks
Answers:
Tacos Carne Asada Recipe courtesy Tyler Florence
Show: Food 911
Episode: Apres Ski Party
2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack cheese, for serving
1/2 cup Pico de Gallo, recipe follows
2 limes, cut in wedges for serving
Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil
In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
Yield: approximately 1 1/4 cups
Pico De Gallo:
4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
Yield: 2 cups
Source(s):
http://web.foodnetwork.com/food/web/sear...
try the link for more recipes
Old El Paso taco kits
Fill corn tortillas with your own favorite ingredients (no lettuce), fold them and brush liberally with olive oil and bake on a cookie sheet until crispy.
Missy's Ground Beef Soft Tacos
1 pound ground beef
1 medium onion
1 clove of garlic
1 tablespoons chili powder
1 tablespoon ground cumin
1/2 cup chicken stock
salt and pepper to taste
1 tablespoon canola oil
Brown the beef then drain(making sure you crumble it well), set aside. In the same pan heat oil on medium high heat add onion saute' for 3 Min's, add garlic and saute' another min. Then add the beef back to pan along with the chili powder, cumin, and chicken stock simmer for 3-5Min's. Serve inside flour tortilla's with your favorite toppings, lettuce, tomatoes, sour cream, salsa, guacamole, and cheese.
I think grilling the tortilla before or after you put it together makes it sooo much better! When I do tacos, they end up being burritos...I use tortillas and don't buy the shells..you can make them by frying them in some vegetable oil. And if you don't fry em in oil or use pre-made shells, just throw em on a plain hot frying pan for a couple minutes.
Also learn how to pick out the best tomatoes and onions, and if you put salsa on it, try a few and find one you like a lot. I use the best cheese (imo)--Tillamook cheddar and I like to mix in other cheeses, buying a bag of mixed shredded cheese isn't too expensive and adds extra flavors.
Brown ground beef then drain some of the liq. Add salt, pepper, garlic powder, diced onions and thick and Chicky salsa. When it smells good you have enough seasoning. Simmer with a lid on while you cut lettuce, tomatoes, onion and grate cheese. (Tillamock extra sharp is best on tacos) Use corn tortillas. Put a1/4 to a1/2 of inch of oil in a heavy skillet. Fry each tortilla a few seconds on each side and fold in 1/2. Then you just put your tacos together. These are really great tasting. (Be sure to drain the tortillas on paper towels before you add the fillings.)
Mexican Tacos Al Pastor:
Al pastor, meaning literally "shepherd style," is a traditional way to prepare pork, lamb, and goat meat that originated in northern Mexico.
1? hours 1 hour prep
4-6 servings
Marinade
10 pasilla chiles
10 guajillo chilies
1/2 garlic head
1 1/8 cups white vinegar
1/4 teaspoon cumin
5 whole cloves
salt
1 fresh pineapple or 1 lb canned pineapple
2 lbs pork (loin works very well)
1 onion
1 bunch fresh cilantro (coriander leaves)
2 limes
12 tortillas (preferably corn)
For the marinade: Seed the chiles, and chop finely.
Mash them together with the garlic, cloves, and cumin; add vinegar (avoid touching the chiles and vinegar with your bare hands if possible to prevent burning the skin).
Boil the ingredients in heavy saucepan until it thickens into a heavy paste, stirring frequently to avoid burning.
Let cool.
Cut the pork meat in thin steaks or slices (normally the slices rest on top of each other while marinating and cooking).
Apply the paste to the meat putting one slice on top of the other (At an authentic taqueria, this would form a unit topped with pineapple for added flavor and moisture, and placed into the rotisserie and rotated constantly).
Cover and place in the fridge at least 6 hours (or overnight).
If using a rotisserie, cook the meat until well done.
If not using a rotisserie, drain the marinade and cut the pork in small pieces.
Put in a frying pan with a little oil and cook the meat with small pieces of pineapple making sure the pork is well-cooked, using care not to burn.
While the meat is cooking, heat the tortillas.
Finely chop the onion and cilantro together.
Cut the limes in quarters.
Serve the cooked meat wrapped in the hot tortillas, and garnished with the chopped cilantro, onion, pineapple, and the lime quarters.