Mexican Flag Tacos Recipes

Steps:

• Prepare 8x4x2 loaf pan with non stick spray, set aside.
• Add the gelatin to the cold water and stir. Place this mixture in a double boiler and heat until the gelatin dissolves. Remove from heat and let it cool at room temperature.
• Beat the egg whites until lightly stiff. Gradually add the sugar and salt one tablespoon at a time while mixing. Then add the cooled gelatin, almond extract and lime zest. Mix until well combined. Do not add hot gelatin to the egg whites.
• Divide the egg whites into three separate bowls. Tint one bowl green and one red (the red will really be pink when mixed with egg whites). Fold the food coloring in and mix well to distribute the color evenly.
• Using a tablespoon, layer the green egg whites in the bottom of a glass dish.
• You can also use a mold if you like. Then add the white layer and last the red layer. Spreading the layers with the back of a spoon works well.
• Cover the dish with plastic wrap and chill in the refrigerator at least 3 hours to overnight.
• To serve invert pudding on a serving platter. Garnish with custard sauce if desired.

Steps:

• Cook onion in 1 tablespoon oil till tender; stir in tomato sauce, peppers, and salt. Simmer, covered, for 5 minutes. Stir in chicken; heat through. Keep warm.
• In small skillet heat the 2 tablespoons oil. holding tortilla with tongs, dip each tortilla in the hot oil for about 10 seconds or till limp. Drain on paper toweling. Spoon a little green guacamole, white sour cream, and red meat mixture on one half of each tortilla. Fold in half over filling; Sere immediately.

Steps:

• Heat the oil in a large pan over medium high heat.
• Add the ground beef and beak up with a spatula.
• Add the onion to the pan.
• Cook, stirring occasionally, until beef is done and onion is soft, 5 to 6 minutes. Drain off any excess fat.
• Add the chili powder, garlic powder, onion powder, red pepper flakes, oregano, smoked paprika, cumin, salt, and pepper to the pan.
• Stir to coat the meat in the seasonings.
• Add the tomatoes to the pan and simmer for 2 to 3 minutes.
• Spoon the beef into the taco shells and add toppings such as lettuce, tomatoes, and cheese.
• Serve immediately.

Steps:

• In a bowl, mash the avocado, lemon juice, yoghurt, pepper and salt until creamy but not all-the-way smooth.
• Fold in the tomato, green onion and chives.
• Press a layer of plastic wrap directly onto the surface of the guacamole and chill at least 1 hour.
• Bring out 20-30 minutes before serving.

Steps:

• In a large bowl; mix your beans, jalapenos, tomatoes, and bell pepper.
• In a small bowl; whisk together rice wine vinegar, garlic, oil, lime juice, Lawry's, pepper, and sugar.
• Pour the marinade into the bean mixture and toss to coat.
• Chill then enjoy!