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Homemade Taco recs?
Posted on 10/11/08 at 11:56 am
Posted on 10/11/08 at 11:56 am
Thinking about making some homemade tacos for watching the game tonight - any recs for recipes? Preferably from scratch, but "kit" recommendations are welcomed too. TIA
9
Posted on 10/11/08 at 1:04 pm to Tlclsu
Chicken Tacos
Boneless skinless breast tenders seasoned with salt, cumin, chili powder, paperika (lots) and brown in a skillet, remove chicken, add 2 teaspoons tomato paste and 1 cup of water and heat over med heat, chop chicken into fine pieces, add to mixture in skillet and cook until it looks and taste good, addmore water if needed and any other spices (garlic, red pepper, sugar, lime juice etc) serve in hard or soft shells with all the fixins
Boneless skinless breast tenders seasoned with salt, cumin, chili powder, paperika (lots) and brown in a skillet, remove chicken, add 2 teaspoons tomato paste and 1 cup of water and heat over med heat, chop chicken into fine pieces, add to mixture in skillet and cook until it looks and taste good, addmore water if needed and any other spices (garlic, red pepper, sugar, lime juice etc) serve in hard or soft shells with all the fixins
Posted on 10/11/08 at 1:19 pm to Tigerpaw123
Ground Turkey Tacos
Brown some ground turkey, add in a chopped onion, a can of rotel (the kind with chillis and lime), chilli powder, cumen, salt and pepper to taste.
Brown some ground turkey, add in a chopped onion, a can of rotel (the kind with chillis and lime), chilli powder, cumen, salt and pepper to taste.
Posted on 10/11/08 at 2:42 pm to Tlclsu
Any preferences as to what type of meat?
Posted on 10/11/08 at 2:45 pm to offshoreangler
Beef - though the chicken and turkey both sound good. Hmmm, wonder if I should do ground gator tacos though......
This post was edited on 10/11/08 at 2:47 pm
Posted on 10/11/08 at 4:00 pm to Tlclsu
I like to buy legs and thighs, boil them and peel off the meat. Shred it and simmer it w/ roasted poblano,onion, crushed tomatoes, cilantro, jalapeno or serrano, olive oil and spice it w/ cumin, chili powder (learn to make your own) salt, black pepper and light oregano. Cook it over low heat for an hour or more to get all of the excess liquid out. If you want real 'tacos' fill corn tortillas (warmed) with mixture and shredded mexican blend mix of cheese. Roll them and seal ends w/ mixture of flour and water. Fry them until golden brown (taquitos). Tex mex wise just use corn shells w/ shredded lettuce and other condiments of choice.
Posted on 10/13/08 at 1:09 pm to Tlclsu
for crunchy beef tacos-
brown some ground beef (I like ground sirloin). add salt, pepper, garlic powder, ground chili powder, and ground cumin (don't skimp on these last two ingredients) to taste.
Buy some of those pre-formed corn taco shells, place them on a cookie sheet and warm/crisp them up in the oven.
Using a slotted sppon, put the cooked meat in the taco shells, add shredded lettuce, chopped tomato, grated cheddar cheese, and picante sauce.
brown some ground beef (I like ground sirloin). add salt, pepper, garlic powder, ground chili powder, and ground cumin (don't skimp on these last two ingredients) to taste.
Buy some of those pre-formed corn taco shells, place them on a cookie sheet and warm/crisp them up in the oven.
Using a slotted sppon, put the cooked meat in the taco shells, add shredded lettuce, chopped tomato, grated cheddar cheese, and picante sauce.
Posted on 10/13/08 at 7:46 pm to Tlclsu
it's covered pretty well here, but for fillers - lettuce, onion, tomato, grated cheese, chopped boiled egg, avocado, chopped jalaps.
Posted on 10/13/08 at 8:22 pm to chud
quote:
chopped boiled egg,
What. The. frick.
Posted on 10/13/08 at 8:44 pm to offshoreangler
it's something my family has always put on tacos. nobody else in the world does as far as i can tell. but try it. it's good.
Posted on 10/13/08 at 9:35 pm to Tlclsu
Cook some chopped beef or pork and throw it on some corn tortillas. Top with some salsa verde, diced onions, and cilantro.
Enjoy
Enjoy
Posted on 10/14/08 at 6:31 am to Tlclsu
I do beef "tacos" (seasoned beef for burritos or soft tacos) one of two ways:
Method 1. Cut a tri-tip roast (2-2.5 #) into cubes (1/2 to 3/4 "). Brown some chopped onion (1 medium) and remove from pan. Over a high heat, quickly brown the meat (in batches, unless you have a big-*ssed pot). Throw the onions back in the pot and add chopped jalapenos (4-5, with seeds) and chopped tomato (2 large). Keep the heat high, as the tomatoes will cool down the pot quickly. Season with a crushed chicken boullion cube (or 1 tsp of base) and fresh cracked black pepper. Once tomatoes exude all their liquid, remove from heat and serve.
Method 2. Defat and de-sinew a chuck roast (2-2.5 #) and cut into cubes (1/2 to 3/4 "). Brown the beef over a high heat (again, batches), then add chopped bell pepper (1/2), onion (1) and chopped jalepenos with seeds (6) and cook for ~ 5 minutes. Stir in 2-3 tbsp. tomato paste and a riced boiled (and peeled) potato. Season with salt, pepper, garlic powder and cumin (~ 2 tsp. of equal parts). Cook this mixture down until it starts to stick to the pot, but not burn. Cover with water and lower heat. Cook for 1 hour.
Both are good, but result in slightly different tacos or burritos.
Method 1. Cut a tri-tip roast (2-2.5 #) into cubes (1/2 to 3/4 "). Brown some chopped onion (1 medium) and remove from pan. Over a high heat, quickly brown the meat (in batches, unless you have a big-*ssed pot). Throw the onions back in the pot and add chopped jalapenos (4-5, with seeds) and chopped tomato (2 large). Keep the heat high, as the tomatoes will cool down the pot quickly. Season with a crushed chicken boullion cube (or 1 tsp of base) and fresh cracked black pepper. Once tomatoes exude all their liquid, remove from heat and serve.
Method 2. Defat and de-sinew a chuck roast (2-2.5 #) and cut into cubes (1/2 to 3/4 "). Brown the beef over a high heat (again, batches), then add chopped bell pepper (1/2), onion (1) and chopped jalepenos with seeds (6) and cook for ~ 5 minutes. Stir in 2-3 tbsp. tomato paste and a riced boiled (and peeled) potato. Season with salt, pepper, garlic powder and cumin (~ 2 tsp. of equal parts). Cook this mixture down until it starts to stick to the pot, but not burn. Cover with water and lower heat. Cook for 1 hour.
Both are good, but result in slightly different tacos or burritos.
This post was edited on 10/14/08 at 7:06 am
Posted on 10/14/08 at 7:20 am to Tlclsu
I got a pretty simple recipe from a Mexican family while visiting Texas a few years ago.
Take 3 lbs of ground beef and mix with liberal amount of salt/pepper and 3-4 tb of minced garlic. Brown the meat in a pot and drain if you desire. Add one large can(24 oz?) of stewed tomatoes including the juice. Place the tomatoes in individually and chop them into small chunks. Add 6-7 cans of chopped green chiles and the juice from one lemon. Allow to simmer uncovered over medium heat stirring occasionally until the mixture becomes even in texture. Usually about 2 hours.
Traditionaly Mexican food is actually quite bland as opposed to cajun/creole cuisine. I usually add a little hot sauce to spice things up..
Take 3 lbs of ground beef and mix with liberal amount of salt/pepper and 3-4 tb of minced garlic. Brown the meat in a pot and drain if you desire. Add one large can(24 oz?) of stewed tomatoes including the juice. Place the tomatoes in individually and chop them into small chunks. Add 6-7 cans of chopped green chiles and the juice from one lemon. Allow to simmer uncovered over medium heat stirring occasionally until the mixture becomes even in texture. Usually about 2 hours.
Traditionaly Mexican food is actually quite bland as opposed to cajun/creole cuisine. I usually add a little hot sauce to spice things up..
Posted on 10/14/08 at 8:04 am to Tlclsu
Dinner: Liberally season boneless skinless chicken thighs with salt, pepper and adobe seasonings. Grill. Chop up chicken and reheat in skillet with Mccormicks chiken taco seasoning (use lime, cilantro and Tecate beer instead of water). Serve on taco shells with Wholly Quacamole and Herdez salsa, shredded pepper jack lettuce. Drink ice cold Tecate or Negro Modela.
Breakfast: Soft tacos, browned & crumbled chorizo sausage mized with scambled eggs seasoned generously with Adobe, salt & pepper, shredded pepper jack cheese and no joke: refried beans. It all goes together perfectly. Top with Herdez salsa and Cholula hot sauce.
Half German, Half Mexican sends....
Breakfast: Soft tacos, browned & crumbled chorizo sausage mized with scambled eggs seasoned generously with Adobe, salt & pepper, shredded pepper jack cheese and no joke: refried beans. It all goes together perfectly. Top with Herdez salsa and Cholula hot sauce.
Half German, Half Mexican sends....
Posted on 10/14/08 at 8:27 am to mworld938
quote:
Breakfast: Soft tacos, browned & crumbled chorizo sausage mized with scambled eggs seasoned generously with Adobe, salt & pepper, shredded pepper jack cheese and no joke: refried beans. It all goes together perfectly. Top with Herdez salsa and Cholula hot sauce.
That's good stuff right there...esp. if you can get good quality chorizo.
Great for a hangover.
Posted on 10/14/08 at 8:29 am to wiltznucs
quote:
Take 3 lbs of ground beef
Real tacos should never have ground beef
Epic fail
Posted on 10/14/08 at 9:29 am to Powerman
quote:
Real tacos should never have ground beef
Epic fail
Of course you as a taco expert also failed to point out that in the most traditional Mexican sense, tacos would contain sheep, pork, or fish rather than beef.
But I demure to your clear mastery of all things taco...
Posted on 10/14/08 at 9:39 am to wiltznucs
quote:
Traditionaly Mexican food is actually quite bland
Depends on what part of Mexico their family is from.
Also, point me in the direction of your bland Mexican food. It was probably just cooked poorly.
This post was edited on 10/14/08 at 9:44 am
Posted on 10/14/08 at 9:40 am to wiltznucs
quote:
tacos would contain sheep, pork, or fish rather than beef.
Sheep? Nah...goat maybe.
Posted on 10/14/08 at 9:43 am to offshoreangler
Your right, what the brain was thinking and the fingers were typing got a little twisted..
I've never had goat, but living here in FL and with the high latino population I've been told its quite good.
I've never had goat, but living here in FL and with the high latino population I've been told its quite good.
This post was edited on 10/14/08 at 9:49 am
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