 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
My savory meat tacos in crisp flour-tortilla shells take a bit of work, but are so worth it. Ingredients:
2 cups lettuce, chopped |
1 -2 diced vine-ripened tomatoes or 1 -2 diced ripe roma tomato |
1 -2 diced ripe avocado |
1 thinly sliced green onion |
2 tablespoons fresh cilantro, minced |
1/2 cup sliced black olives |
1/2 cup italian dressing |
1 tablespoon fresh cilantro, minced |
2 teaspoons fresh lime juice |
1/4 teaspoon granulated sugar |
1/8 teaspoon fresh ground black pepper |
1/8 teaspoon fresh lime zest |
1 lb skinless roasted rotisserie chicken (shredded or chunked) or 1 lb fresh ground poultry or 1 lb fresh beef ground beef or 1 lb cooked beef (shredded or chunked) or 1 lb cooked pork (shredded or chunked) |
3/4 cup cold water |
1 tablespoon fresh key lime juice |
1 tablespoon instant masa harina flour (el mexicana brand masa casera) |
1 tablespoon instant onion flakes |
1 1/2 teaspoons ground cumin |
1 teaspoon instant chicken bouillon powder (knorr, not beef!) |
1 teaspoon california chili powder (unseasoned) |
1 teaspoon paprika |
1 teaspoon seasoning salt (lawry's brand) |
1/2 teaspoon sugar |
1/4 teaspoon ground black pepper |
1/8 teaspoon garlic powder |
1/8 teaspoon fresh lime zest |
1/8 teaspoon ground oregano |
6 small flour tortillas (mission brand) |
4 ounces cotija cheese (crumbled over garden salad mix, divided per serving) |
6 ounces sour cream (over seasoned meat, divided per serving) |
hot canola oil or light olive oil, to crisp shells |
Directions:
1. GARDEN SALAD MIX: PREP all vegetables needed for recipe: 2 cups chopped lettuce, 1-2 diced tomato(es), 1-2 diced avocados, 1 thinly sliced green onion, 3 tablespoons chopped cilantro (cilantro for CILANTRO-LIME VINAIGRETTE included), 1/2 cup olives and 1/4 teaspoon fresh lime zest (divided, for CHILI-LIME SPICE GLAZE and CILANTRO-LIME VINAIGRETTE); SQUEEZE limes and reserve 4 teaspoons lime juice; COMBINE dry Garden Salad Mix in bowl; REFRIGERATE until needed.
2. CILANTRO-LIME VINAIGRETTE: ADD the following ingredients into a salad-dressing cruet or jar with a lid: 1/2 cup Italian dressing, 1 tablespoon minced fresh cilantro, 2 teaspoons fresh lime juice, 1/4 teaspoon granulated sugar, 1/8 teaspoon freshly ground black pepper, and 1/8 teaspoon fresh lime zest: SEAL cruet or container; SHAKE well. Refrigerate until needed.
3. MEAT: BROWN fresh ground meat or poultry into a skillet over medium heat; DRAIN if necessary.
4. CHILI-LIME SPICE GLAZE: MEASURE recipe ingredients into a resealable plastic container with tight-fitting lid (3/4 cup cold water, 1 tablespoon fresh key lime juice, 1 tablespoon instant masa harina flour, 1 tablespoon instant onion flakes, 1 1/2 teaspoons ground cumin, 1 teaspoon Knorr instant chicken bouillon powder, 1 teaspoon unseasoned california chili powder, 1 teaspoon paprika, 1 teaspoon Lawry's seasoning salt, 1/2 teaspoon sugar, 1/4 teaspoon ground black pepper, 1/8 teaspoon garlic powder, 1/8 teaspoon fresh lime zest. 1/8 teaspoon ground oregano); CLOSE lid; SHAKE well until dry ingredients are thoroughly dissolved; POUR mixture immediately into 1 lb cooked, drained ground beef; BRING to boiling, allowing liquid to reduce; REDUCE to medium heat; ALLOW to cook, stirring occasionally, until very little water remains and beef is moistened, yet not soggy; COVER and reduce heat to medium-low and simmer for 5-7 minutes to steam and tenderize the beef, allowing flavors to infuse fully; KEEP warm over lowest heat setting.
5. CRISP SHELLS: POUR canola oil into a clean skillet over medium heat to about 1/2 inch; HEAT oil; ADD one tortilla at a time with metal tongs, allowing to lightly brown on one side (about 30 seconds), turning tortilla and folding to form a shell; BROWN lightly and evenly until shell surface begins to form crisp bubbles; REMOVE shell from oil and place on a paper-towel lined plate; CONTINUE to crisp the remaining tortillas the same way.
6. FILLING: FILLeach shell with the meat mixture.
7. TOP meat with sour cream.
8. ADD the GARDEN SALAD FILLING.
9. CRUMBLE the Cojito cheese over GARDEN SALAD FILLING.
10. DRIZZLE with CILANTRO-LIME VINAIGRETTE; SERVE and enjoy!
|
|