Chipotlegroundbeeftacos Recipes

Steps:

• Combine the cilantro, lime juice, oil, chile powder and garlic in a large dish. Add the pork slices and turn to coat; let sit for 15 minutes at room temperature. Preheat a grill or grill pan over medium-high heat.
• Remove the pork from the marinade and discard the remaining marinade. Sprinkle the pork all over with 1/2 teaspoon salt. Grill, turning once, until browned and still a little rosy inside, about 10 minutes. Transfer to a large plate.
• Grill the tortillas, turning once, until grill marks appear and the tortillas are softened, about 1 minute. Transfer to individual plates. Spread each tortilla with some sour cream. Divide the pork and avocado among the tortillas. Top each taco with salsa and sprinkle with cilantro sprigs. Serve with lime wedges.

Steps:

• FISH TACOS: Heat peanut oil to 350F in a large dutch oven or deep fryer. In a 9" x13" glass dish, combine club soda and tempura batter mix. Season fish with salt and pepper. Coat pieces of fish in batter and carefully drop them into the hot oil to cook.
• Fry for about 3 minutes until golden brown. Drain on paper towels. Warm tortillas in the microwave or in a dry skillet over medium heat. Pile some fried fish on each corn tortilla and top with chipotle cream, red onion, cabbage and cilantro sprigs. Squeeze on some fresh lime juice and enjoy.
• CHIPOTLE CREAM: Combine ingredients in a small mixing bowl with a spoon or rubber spatula until combined, adding more or less chipotle according to your taste.

Steps:

• 1.Dice brisket into medium size chunks. Season lightly with salt and pepper. 2.Heat a heavy bottom skillet with vegetable oil over high heat. Add brisket chunks to cover the bottom of the pan in one layer. Brown the meat and stir to brown on all sides. Remove meat and transfer to a slow cooker. 3.Add broth to the skillet and bring to a boil. Add to beef in crock pot 4.Add the Chipotle sauce and set at medium. Allow to simmer for 2 ½ to 3 hours until meat is tender and falling apart. Once meat is cooked thoroughly, gently shred with the back of a fork while still in slow cooker. 5.Warm flour tortillas with 2 tablespoon of cheese on each one in microwave or oven. Add ¼ cup of beef with some sauce on each tortilla. Top with 2 tablespoons of shredded lettuce and 1 tablespoon chopped tomatoes. Fold and serve.
• - If serving a family of 4, use remaining brisket for other meals; burritos, nachos or etc. - If you desire, chopped onion and minced garlic can be added when you brown the brisket. - You can omit the vegetable oil and heat or 'render' fat in a large, heavy skillet until it browns and liquid fat covers the bottom of the skillet, then brown the beef in the rendered fat. - An authentic method of thickening the sauce that the beef is cooked in is to crush Mission(R) Round Tortilla Chips in a blender with some of the stock the beef has been cooked in. Add that mixture back to the sauce and heat to thicken. - Serve these tacos with sour cream, chopped cilantro, and a squeeze of fresh lime juice.

Steps:

• Preheat oven to 300 degrees F.
• To make the batter:
• Puree the chipotles and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. Set the batter aside while preparing the other ingredients.
• For the fish tacos:
• In a small mixing bowl mix together the sour cream, 2 tablespoons of the chopped cilantro, 2 tablespoons lime juice and 1 teaspoon gray salt, mix well and remove to a serving bowl.
• In a large pot or skillet add corn oil about 1 to 2-inches deep. Over medium heat, heat the corn oil to 350 degrees F.
• On a large serving plate arrange the tomatoes, lime wedges, chopped cilantro, and sliced radishes to garnish tacos.
• Wrap the tortillas in aluminum foil and heat in the oven while frying the fish.
• With your fingers dip the fish strips into the batter and carefully place in the hot oil. Fry until golden brown all over, about 2 minutes on each side. With a slotted spoon remove the fish to a paper towel. To assemble the tacos place 1 piece of the fried fish on a warm tortilla and garnish with tomatoes, chopped cilantro, radishes, and sour cream. Serve with lime wedges and Todd's Slaw.
• Core the cabbage and shave thinly. Peel the red onion, cut in half, and slice thin and mix well with the cabbage.
• Boil the cider vinegar and sugar together whisking to dissolve sugar. When hot combine with olive oil, caraway seeds, salt and pepper. Place cabbage and onions in a non-reactive baking dish and pour hot dressing over the top. Place another pan of equal size on top and place a weight on top to press the slaw. Refrigerate for 24 hours. Before serving add chopped scallions.

Steps:

• Preheat the oven to 425 degrees F.
• Mix together the honey, chipotle peppers and adobo sauce, 1 tablespoon of the olive oil and juice and zest of 1 lime in a small bowl to make a glaze. Set aside.
• Put the broccoli slaw in the bottom of a baking dish. Drizzle with the remaining olive oil and season with a pinch of salt and pepper, then toss. Scatter over the sliced sweet peppers and chiles. Top the slaw and peppers with the cod fillets. Season the cod with a good pinch of salt and pepper. Pour the chipotle glaze over the fish and around the baking dish over the slaw.
• Roast until the fish is cooked through and flaky, 18 to 20 minutes. Remove from the oven and immediately squeeze over the juice of the other lime. Flake the cod into large chunks and sprinkle over the chopped cilantro.
• To build the tacos, place a couple chunks of cod into each taco shell. Top with a pinch of slaw, some sliced avocado, sour cream and hot sauce. Garnish with a lime wedge and squeeze over a little juice before eating.

Steps:

• Heat a large skillet to medium high. Brown the beef in the skillet for a minute, then add the garlic and onion. Once the meat is no longer pink, drain. Add the chili powder, chipotles, tomato sauce, and salt. Heat over medium until ready to serve on warm tortillas or taco shells with desired toppings.

Steps:

• For the filling:
• Heat the oil in a skillet over medium-high heat and cook the onion until it begins to wilt, about 2 minutes. Add the meat and sear, chopping with a spatula into small pieces until the pink color is gone. Add the garlic and chile and cook for 2 minutes or until the garlic is soft. Add the salt, chili powder, black pepper, cumin, and a tablespoon of water, mix well, and cook for 2 to 3 minutes or until well blended.
• Assembly:
• To assemble the tacos, put 1/4 cup meat mixture, then 1/4 cup each cheese, chopped tomato, and lettuce on each taco shell. Drizzle with salsa if desired.

Steps:

• On medium heat, add ground beef to a large non-stick skillet. Break up meat in skillet and add the onion and chiles. After the meat is fully cooked, then drain off all excess fat.
• Add taco seasoning and water to taco meat. Let simmer for 5-10 minutes until sauce thickens. Remove from heat.
• Build tacos with remaining ingredients.

Steps:

• Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.
• Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
• Stir chicken broth, onion, and bay leaves into the slow cooker.
• Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.

Steps:

• in a large skillet, cook the diced onion for about 3-4 minutes on medium heat, just until they start to go translucent.
• Add the ground beef and cook until it is nearly, but not quite, all browned.
• Add the minced garlic and continue cooking until the ground beef is completely browned through.
• Add all the remaining ingredients, including enough water to ensure the spices get evenly distributed throughout the mixture, but not so much that it's going to take forever to cook off.
• Simmer until the tomatoes are cooked through and the mixture is dry enough to put in a taco shell. - How dry that is, is completely up to you and your taste!

Steps:

• Marinade:.
• To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 2 tablespoons adobo sauce (from can of chili's), 1 chipotle chili, also from can, chile powder, 1 tablespoon oil, 1 teaspoon salt, cumin, vinegar, oregano, and black pepper.
• Blend until completely smooth, add 1/2 cup water stirring to combine.
• Place steak in a large non-reactive container, with enough room for the adobo sauce.
• Pour sauce over steak, turning chicken to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; steak can be marinated for up to 2 days. Remove steak from marinade, pat dry with paper towels, and place in a medium bowl. Season with remaining teaspoon salt.
• Cook Steak:.
• In a large skillet over medium heat remaining 2 tablespoons oil. Add steak to the skillet and cook until underside is deep brown, about 4 minutes; turn and cook until the golden brown on the other side, another 4-5 minutes. Cook until the internal temperature of the steak reaches 135F (for rare) on a instant- read thermometer or 145F for medium rare.
• Remove to a cutting board and tent with foil for 10 minutes. Slice into small pieces.
• Assemble Tacos:.
• Dividing evenly, mound tortillas with Copycat Chipotle Grilled Steak, Monterey jack cheese, shredded lettuce, Copycat Chipotle Fresh Tomato Salsa or desired toppings.

Steps:

• Place onion in a 5-qt. slow cooker. Cut roast in half; place over onion. Combine the salsa, beer and soup mix. Pour over top. Cover and cook on low for 7-8 hours or until meat is tender., Remove roast. Shred meat with 2 forks and return to the slow cooker; heat through. Using a slotted spoon, spoon shredded meat onto rolls.

Steps:

• In a 2 quart sauce pan add ground beef, salt, chili powder, garlic, cumin, paprika, and enough water to cover meat.
• Bring to a boil.
• Simmer for about an hour.
• Add bell pepper and onion. Continue simmer for 20 to 30 minutes. (Until bell pepper and onion are fully cooked).
• Meat can be used at this time or cooled for later depending on your meal schedule. I like to make the meat mixture ahead of time.
• Full Corn Tortilla Shells just about 1/2 way full or desired amount.
• Put into a preheated oven (300) for about 10 minutes or until completed heated through.
• Ready to Serve!
• Taco Toppings: Shredded Lettuce,Chopped Tomatoes, Cheese Sauce, Shredded Cheese, Mexican Blend), Chopped Onions, Black Sliced Olives, Sliced jalapeno, Refried Beans, Sour cream, Guacamole, Hot Sauce, Taco Sauce, Scallions (green onions), Mexican corn, Salsa . . . . to be continued.