HARD TACO SHELLS
Home made crunchy taco shells are excellent! Use home made tortillas, or corn tortillas from the store.
Provided by TINKERBELL4
Categories Bread Quick Bread Recipes
Yield 15
Number Of Ingredients 3
Steps:
- Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
- Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 10 g, Fat 3.6 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 10.1 mg, Sugar 0.2 g
HARD SHELL TACOS
I've been making these tacos for over a year now, and they are always a huge hit with my family. Even my brothers can't complain about them! You can make them vegetarian or with beef, or both! Simply replace the refried beans with ground beef or turkey and a packet of taco seasoning. Best served buffet-style, so people may choose their own taco ingredients.
Provided by flojotopia
Categories Beans
Time 15m
Yield 12 tacos, 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat the taco shells according to the instructions on the packet.
- Warm refried beans in a pan on low-medium heat for a few minutes, until warm all the way through.
- Prepare the fillings and place them in bowls with appropriate serving utensils.
- Arrange the shells on a large plate with the fillings around them on the table.
- ENJOY! :).
Nutrition Facts : Calories 289.8, Fat 12.6, SaturatedFat 5.9, Cholesterol 19.8, Sodium 870.3, Carbohydrate 33.7, Fiber 6.6, Sugar 3.9, Protein 11.9
HARD-SHELL TEX-MEX TACO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 30m
Yield 6 to 8 tacos
Number Of Ingredients 17
Steps:
- In a large skillet, heat the canola oil over medium-high heat; add the onions and cook until translucent. Add the cayenne, chile powder, cumin and Mexican oregano and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, for 2 minutes. Add the beef and cook until browned, 8 to 10 minutes. Stir in the tomato sauce and apple cider vinegar and cook until the sauce reduces slightly, 3 to 5 minutes.
- Build the tacos in this order: cheese on the bottom, followed by the beef, tomatoes, avocados, lettuce and jalapenos. Serve the sour cream on the taco or on the side for dipping.
TEMPEH TACOS
Hard-shell tacos, or tacos dorados, have a long history in northern Mexico and immigrant communities in California and Texas. In 1951, Glen Bell added them to the menu of his drive-in stand in San Bernardino, Calif. He would go on to found (you guessed it) Taco Bell, the fast food chain, which would help popularize hard-shell tacos in the United States. While the typical hard-shell taco is made by piling spiced and saucy ground meat and a party of toppings into a shatteringly crisp shell, this vegan version calls for tempeh. Tempeh is made by fermenting cooked soybeans into a spongelike cake with a porous structure that browns, crumbles and soaks up big flavors incredibly well. Here, it's seasoned with well-toasted tomato paste, ground cumin, chili powder and smoked paprika, as well as nutritional yeast for added umami. That said, the recipe can also be made with vegan store-bought meat crumbles if you prefer.
Provided by Ali Slagle
Categories dinner, easy, quick, weekday, weeknight, tacos, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a large (12-inch) skillet, heat the oil over medium-high. Add the tempeh and onion, season with salt and pepper, and cook, undisturbed, until deep brown, 2 minutes. Stir and cook until browned all over, 3 to 5 minutes. Add more oil as needed if the pan looks dry.
- Add the tomato paste, cumin, chili powder, nutritional yeast and smoked paprika. Season with salt and cook, stirring constantly, until brick red and beginning to stick to the skillet, 5 to 7 minutes. Try not to rush this step; if it begins to burn, deglaze with a bit of water and reduce the heat.
- Add 1 cup water and the hot sauce, if using. Cook, stirring and scraping up browned bits, until thickened and the mixture is sizzling, 2 to 4 minutes. Season to taste with salt and hot sauce.
- Divide the filling between the taco shells, then top with chosen toppings.
TACO BELL TACO MEAT FOR SOFT OR HARD SHELLS
I use the Top Secret Recipe cookbooks and have found the Taco Bell Beef Soft Tacos taste pretty close, enough that we don't go there anymore! I use this meat for crunchy homemade tacos as well. This recipe calls for fat-free flour tortillas, and cheese. I have made them both ways-fat full and fat free.
Provided by knobbyknee
Categories Mexican
Time 12m
Yield 5 Tacos, 3-5 serving(s)
Number Of Ingredients 13
Steps:
- In a medium bowl combine the uncooked ground beef with flour and all the spices. Use your hands to throroughly incorporate everything into the ground beef.
- Preheat skillet over medium heat and add the beef mixture to the pan along with the water. Brown the beef for about 5-6 minutes. Use a wooden spoon to break up the meat as it cooks.
- You could heat up the tortillas a bit in the microwave by wrapping them in a moist cloth or paper towels. Heat for about 25 seconds.
- Spoon 3 tablespoons of meat into center of tortilla. Place about 2 tablespoons of the shredded lettuce ontop.
- Sprinkle about 1 tablespoon cheese over lettuce.
Nutrition Facts : Calories 424.9, Fat 17.2, SaturatedFat 6.9, Cholesterol 61.5, Sodium 1174.2, Carbohydrate 41.4, Fiber 3.1, Sugar 1.9, Protein 24.8
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- Preheat the oven to 375F place one oven rack in the middle position, making sure there is at least 4” of room between that oven rack and the next one. I suggest you move the bottom rack all the way to the bottom of the oven.
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- Roughly chop 1/2 onion. Saute the onion in a dollop of oil over medium-high heat for a few minutes.
- Add the ground beef and cook until browned. Drain any fat if you want. Add 1 clove minced garlic and saute briefly. Add 1 minced chipotle, 1 Tablespoon adobo sauce, and 1-2 teaspoons chili powder. You can optionally add dashes of cumin, oregano and black pepper.
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- If you want to bake the taco shells, start by warming up the corn tortillas in the oven or microwave. Lightly brush them with a neutral oil (or cooking spray) and drape over two oven rungs for 10-12 minutes at 375F.
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#15-minutes-or-less #time-to-make #main-ingredient #cuisine #preparation #beans #mexican #kid-friendly #vegetarian #dietary
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