Make Your Own Tacos Recipes
MAKE YOUR OWN TACOS BAR
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 10 tacos
Number Of Ingredients 32
Steps:
- Chipotle Turkey Taco Filling:In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve.
- Pork and Bell Pepper Filling:Heat a small to medium skillet over medium high heat. Add oil and pork to hot pan. Break up pork as it browns, 2 to 3 minutes. Add peppers to the pork and season mixture with cumin, cayenne sauce, allspice, salt and pepper. Reduce heat to moderate and cook filling 5 minutes longer. Add 1/2 cup water to the pork. Reduce heat to low to keep filling warm.
- Combine all Pico de Gallo ingredients in a small bowl and serve.
- To assemble bar, arrange taco shells next to the stove top. Serve the fillings from the skillets they were cooked in. Place toppings in small dishes on opposite side of the stove top. Tex Mex Red Beans and Rice or store bought refried beans make a great side dish.
MAKE-YOUR-OWN-TACO-SALAD BAR
Fill those little compartments on the Tupperware Serving Center with some or all of these ingredients. Diners make-their-own salad--and no one has to pick out the stuff they don't like! Great to take along on a picnic or tailgate party or potluck, too. See Recipe #217644 for directions in how to prepare the BEST-EVER (and easy) Taco Meat. Measurements given here are APPROXIMATE...make enough to comfortably fill the compartments on the Serving Center.
Provided by Debber
Categories Greens
Time 30m
Yield 1 salad, 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Dump lettuce in a large serving bowl (or the lid of Tupperware Serving Center).
- Dump chips in another serving bowl (or the lid of the Serving Center if you didn't put the lettuce in it).
- Mix sour cream and green onion slices; place in center compartment of serving center.
- Place each of remaining ingredients (except chips) into one compartment of the serving center--being artistic in your arrangement so the colors look "nice."
- BRIGHT IDEA #1: Heat up a can of refried beans, slather some on a burrito skin, and use to wrap around a hard-taco shell, then fill shell with fav ingredients--it won't crack!
- BRIGHT IDEA #2: Mix everything up in a bowl, drizzle with Western Salad Dressing, and call it Western Taco Salad.
Nutrition Facts : Calories 566.9, Fat 36.8, SaturatedFat 15.2, Cholesterol 55, Sodium 999.4, Carbohydrate 48.1, Fiber 5.8, Sugar 4, Protein 15.5
HOMEMADE TACO SEASONING MIX
Much lower salt than pre-made. Salt can be omitted. Great with half ground buffalo and half ground turkey breast or whatever you prefer. Buy bulk spices and you can make 5-plus batches for under $1.00!! Increasing black pepper and adding optional ingredients will increase heat. Using mild or regular chili powder and omitting optional ingredients will reduce heat. To keep salt content low make sure chili powder does not contain salt.
Provided by KATHYESG
Categories World Cuisine Recipes Latin American Mexican
Time 5m
Yield 4
Number Of Ingredients 10
Steps:
- Mix chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and red pepper flakes in a bowl.
Nutrition Facts : Calories 12.4 calories, Carbohydrate 2.4 g, Fat 0.5 g, Fiber 1.1 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 234.7 mg, Sugar 0.5 g
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- The tortilla. A good tortilla is pliable, warm, and tastes like corn, and you must have one to make a great taco. “If you ask a sushi chef, what’s more important, the fish or the rice, they’ll say it’s the rice first,” says Stupak.
- The salsas. According to Stupak, the soul of Mexican cooking is found in its sauces. Good salsa is so easy to make from everyday ingredients that you shouldn’t ever have to pick up jars of ready-made stuff again.
- The guacamole. Unlike salsa, guacamole is not a requirement for tacos. But there’s a reason that the green mash shows up often. Guac can contribute fattiness and heft to your taco, but make sure you have contrasting textures to offset its gooeyness.
- Cheese. Most home cooks tend to over-cheese our tacos. We’re just used to melting cheese on our Mexican food, probably thanks to the burritos and enchiladas we eat on the regular at Tex-Mex–style joints.
- Crunch. Beware of unequivocal softness when you assemble your taco. Thinly sliced cabbage, onions, pickles, and radishes are all weapons in the battle against textural monotony.
- Grilled meats. With condiments like salsas and sliced cabbage ready to go, you’ll have to figure out what goes between them and the tortilla. Here’s one way to look at it: “When you’re contemplating fillings, whether traditional or off-the-wall, you want something that can live in textural harmony with that tortilla,” says Stupak.
- Braised meats. Default to braised meats when you’re planning on tacos for a crowd. There’s a reason brisket and pork butt are so popular at taco joints and food trucks: they’re inexpensive, available in bulk, and best made ahead.
- Veggie fillings. There aren’t that many common menu items at taquerias beyond carnitas, pollo asado, carne asada, barbacoa, and lengua. You can stray from the typical at home, working instead with what you have on hand.
- Fried fish. People have fished on the Baja peninsula for centuries, so it’s no surprise that tacos from this coastal region feature the freshest catches.
- Breakfast tacos. Austin’s not the only place in the world where you can eat good breakfast tacos. At home, a couple of fried eggs or a one-egg omelet instantly transform a tortilla into breakfast.
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