Fruitfilledchocolatetacos Recipes

Steps:

• Combine flour, sugar, cocoa and next 5 ingredients in a medium mixing bowl, beat at medium speed of an electric mixer until smooth.
• Cover and chill 2 hours.
• Place an 8 inch nonstick frypan over medium heat just until hot.
• Pour 3 tablespoons of batter into pan, quickly tilt pan in all directions so batter covers bottom of pan in a thin film.
• Cook about 2 minutes.
• Flip tortilla and cook about 1 minute on the other side.
• Remove tortilla from pan, and drape over tine of a wire rack suspended over a large bowl.
• Cool 15 minutes.
• Repeat procedure with remaining batter.
• Arrange fruit in chocolate taco shells.
• Garnish with carambola, if desired.

Steps:

• In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, cream and vanilla until combined.
• Preheat a large nonstick pan over medium-high heat. Spoon 2 tablespoons of the batter into the pan and, with a small offset spatula, spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 minute more. Remove from the pan and immediately hang the pancake over the handle of a wooden spoon to form the taco. Set aside to set, about 5 minutes. Repeat with the remaining batter.
• Dip the tacos in the melted chocolate and return to the wooden spoon. If making ahead of time, refrigerate until needed.
• Fill the tacos with the softened ice cream and garnish with the chopped pecans.

Steps:

• Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
• Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
• Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

Steps:

• Marinate the Onion
• Put the onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes or up to several weeks.
• Marinate the Fish
• Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeño. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
• Cook the Fish
• Heat a nonstick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan (there is no need to add more oil). Season the fish with salt. Cook the fish for 4 minutes undisturbed, then turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
• Heat the Tortillas
• Place four of the tortillas on a plate and sandwich them between two slightly dampened sheets of paper towel. Microwave on high for 45 seconds. Place the warm tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
• Assemble and Serve
• To assemble the tacos, place a heaping spoonful of the marinated flaked fish onto the center of a tortilla. Top with the marinated onions. Serve accompanied by Mexican crema and salsa.
• Garnish with lime wedges and cilantro sprigs.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning, kidney beans and salsa. Bring to a boil; reduce heat and simmer for 5 minutes. , Cut peppers in half lengthwise; remove stems and discard seeds. In a stockpot, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water. , Spoon about 1/2 cup meat mixture into each pepper half. Place in an ungreased 13-in. x 9-in. baking dish. Cover and bake at 350° for 15-20 minutes or until the peppers are crisp-tender and filling is heated through. Top each with tomato and cheese. Serve with sour cream.

Steps:

• Mix all dry ingredients together in a mixing bowl.
• Add all liquid ingredients and stir until batter is smooth & creamy.
• Let batter rest in the refrigerator until the air is settled, about 2 hours.
• When ready to prepare crepes, heat crepe pan over medium heat & pour a small amount of the batter into the hot pan. Rotate the pan until the batter is cooked through & then turn to cook the other side.
• When done remove from pan & let cook on a rack.
• Store until ready to serve.
• May be made 1-2 days in advance.
• Fill with seasonal fresh fruit, sorbet & garnish with flowers from the garden.