TACO BOWLS WITH GUAC-A-SALSA SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan ¿ careful that they don't fly out of the sack! Hold the bag loosely at the top with 1 hand while you crush the chips with the other.
- Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil ¿ 2 turns of the pan. Add the beef to the skillet, brown and crumble it, 5 minutes. To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic. Season the meat with cumin, chili powder, salt and pepper. Cook together 5 minutes more, then add the water and reduce heat to low. Adjust salt, to taste.
- Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.
- Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese. Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve.
MEZCAL SHRIMP TACOS WITH GUAC CREMA
This is not your standard taco night. There is smoke and fire throughout these tacos. Mezcal, fire-roasted tomatoes, pimenton and chipotle in adobo bring the smoky heat to counter a cool crema and juicy shrimp.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Gather your ingredients.
- For the crema: Seed and chop green chili. Halve and pit avocado. To a food processor or high power blender, add the juice of 1 lime, chili, scoop in the avocado, onion and crema or sour cream and process into a smooth sauce. Season with salt to taste.
- For the tacos: Finely chop onion. Place tomatoes in a strainer to drain. Pat shrimp dry. Peel garlic and thinly slice, grate or chop garlic.
- Heat a large cast-iron or wide, shallow skillet over medium-high heat with EVOO, 2 turns of the pan. Melt butter into oil and when it foams add onion, garlic, cumin, paprika and chipotle in adobo. Swirl and toss a minute. Add tomatoes, cook a minute or 2 more, then add mezcal and a drizzle of honey -- be mindful of a flare up. Swirl a minute more. Add the shrimp to the sauce, season with salt and pepper and cook, turning occasionally, 3 to 4 minutes. Add juice of lime, remove from heat.
- Char tortillas in a hot stainless pan over high heat or over open flame on gas burners. Blister the tortillas 20 to 30 seconds and stack in a cloth napkin or towel to keep warm.
- Serve shrimp in serving bowl with tortillas, crema, lettuce, lime wedges and toppings alongside.
- To build tacos: Slather or squirt sauce on tortilla, top with lettuce, shrimp -- squirt on more lime juice of you like, cilantro, jalapenos, radishes, cheese and scallions.
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