Crispy Ground Beef Tacos - Authentic Delicious Mexican Group Recipe! Ingredients: 1 pound of ground beef 1 medium onion 1 container of fresh salsa (mild/med/hot your choice) 1 teaspoon cumin powder 1 to 2 tomatoes 1 cup of shredded cheddar cheese. 1 head of lettuce 1 package of corn tortillas (12 count) 1 cup of vegetable oil (enough to fill your fry pan about 1/2 inch) 1 can refried beans (if you want to stretch your beef to make more tacos) Directions: Chop of the onions as small as you like Add onions and ground beef to largish fry pan Put them on medium heat and mix them up Once the beef is browned. Add 1 teaspoon of cumin. Add all of the fresh salsa. Mix and cook for about 15 to 20 minutes Do not cover. You dont want it too wet at the end, but it will be juicy. Grate your cheese Sharpen your knife Cut up the tomatoes. Wash and dry your lettuce. Assemble Tacos Serve and Enjoy! ______________________________________ Shredded Chicken Tacos - Recipe # 2 Ingredients: 2 (8 ounce) cans Goya Tomato Sauce 2 teaspoons Goya White Distilled Vinegar 2 teaspoons Goya Minced Garlic 3 & 1/2 teaspoons ancho chile powder 1 teaspoon Goya Ground Cumin 2 teaspoons Goya Oregano Leaf 1/2 teaspoon sugar 2 tablespoons Goya Extra Virgin Olive Oil 2 pounds bone-in, skin-on chicken breasts Goya Adobo with Pepper, to taste 1 (10 ounce) package Goya Corn Tortillas, warmed For the Garnish: 1/4 cup finely chopped white onion 1 lime, cut into wedges 2 tablespoons coarsely chopped fresh cilantro Goya Hot Sauce Directions: In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar Season with Adobo; set aside. Heat oil in large skillet over medium-high heat Season chicken with Adobo Cook chicken, turning once, until light golden brown on both sides, about 5 minutes Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter) Lower heat to medium low Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes. Transfer chicken to cutting board; reserve sauce in pan Remove and discard bones and skin Using two forks, shred chicken breast Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more. Transfer chicken mixture to serving bowl Spoon into warmed corn tortillas Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired ______________________________ Chile and Pineapple Pork Tacos - Recipe # 3 Ingredients: 5 Goya Guajillo Chiles 5 Goya Pasilla Chiles or Goya Ancho Chiles 1 chipotle pepper from a can of Goya Chipotle Chile in Adobo Sauce 1 medium white onion, halved 1 (20 ounce) can Goya Pineapple Chunks 1/4 cup Goya White Vinegar 2 tablespoons Goya Minced Garlic 1 teaspoon Goya Cumin Goya Adobo with Pepper, to taste 1 (2 1/2 pound) boneless, skinless pork butt, cut into 1/2-inch cubes 2 tablespoons Goya Vegetable Oil For the garnish: 1 (10 ounce) package Goya Corn Tortillas, warmed 2 tablespoons finely chopped fresh cilantro 1 lime, cut into wedges Directions: Bring 2 cups water to boil in medium saucepan over medium-high heat Add guajillo and pasilla chiles Reduce heat to medium-low and simmer until chiles soften, about 10 minutes; transfer to plate Remove and discard stem and seeds. Meanwhile, coarsely chop one onion half; reserve remaining half Strain pineapples; reserve juice and fruit separately Transfer guajillo, pasilla and chipotle chiles, chopped onion half, reserved pineapple juice, vinegar, garlic and cumin to bowl of food processor Puree until smooth, about 2 minutes Transfer chile mixture to saucepan over medium-high heat Bring chile mixture to a boil; cook until paste loses raw onion taste, about 2 minutes Season with Adobo; cool. In large container with lid, or in large ziptop bag, combine pork cubes, cooled chile marinade and reserved pineapple chunks; transfer to refrigerator Marinate at least 2 hours, or up to 24 hours. Heat oil in large skillet over medium-high heat Strain pork and pineapples, discarding marinade Add pork and pineapples to skillet Cook in batches until dark golden brown on all sides and cooked through, about 15 minutes; transfer to large serving plate. Finely slice remaining onion half Transfer sliced onion to bowl with cilantro. Serve pork and pineapple mixture in warm tortillas Garnish pork tacos with cilantro, onions and limes
Posted on: Sat, 20 Sep 2014 02:26:09 +0000
Trending Topics
Recently Viewed Topics
© 2015