SOUTH-OF-THE-BORDER ESSENTIALS: FISH TACO SAUCE
Cinco De Mayo is coming up... time to get your game on. This is something new I came up for fish tacos. Easy/Peasy to make, and totally compliments a good fish taco. My fav is a breaded/fried piece of cod, sliced, put into a taco shell with some pickled cabbage and drizzled with this sauce... I am including the cabbage...
Provided by Andy Anderson !
Categories Other Sauces
Time 10m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. You will need a non-reactive (like glass) container to make and store this sauce.
- 3. Gather your ingredients (mise en place).
- 4. Whisk all the ingredients together.
- 5. Cover and let rest in the fridge for an hour or two before use.
- 6. THE CABBAGE SLAW
- 7. Add some thinly sliced, and chopped cabbage to a bowl, put in the juice of one lime, some salt and pepper, and let rest until the cabbage begins to wilt... that is it.
- 8. PLATE/PRESENT
- 9. Use the sauce on your favorite tacos. Enjoy.
- 10. Keep the faith, and keep cooking.
SOUTH-OF-THE-BORDER ESSENTIALS: AMAZING TACO SAUCE
This sauce starts out mild, and you can increase the heat by the addition of some cayenne pepper, red-pepper flakes, or more white pepper... mild, medium, hot, thick, thin... up to you. It is great on tacos and is a killer when used as a sauce for Mexican pizzas. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Other Sauces
Time 30m
Number Of Ingredients 20
Steps:
- 1. PREP/PREPARE
- 2. By nature, this is a thin sauce, but if you want it a bit thicker, add the optional arrowroot or cornstarch with the other dry ingredients, and add when directed by the recipe. I would with just 1 tablespoon, and add the other, if needed.
- 3. If you like Worcestershire, but do like the fact that it has anchovies in it, then check out my anchovy-free version: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
- 4. You will be using 6 ounces of tomato sauce, and the smallest can of tomato sauce is 8 ounces. I you do not have an immediate use for it, do not forget that you can freeze it. I use an old plastic ice tray, freeze the sauce in one or two-ounce portions, then put the cubes in a Ziploc freezer bag. It will last five-to-seven days in the fridge, and three-to-months, if frozen. Easy/Peasy.
- 5. Use restraint with the liquid smoke (if using). One, maybe two drops is all you are going to need. I would add it in at the end, while it is simmering... one drop then taste.
- 6. Gather your ingredients (mise en place).
- 7. Grind up the dehydrated onions.
- 8. Add the ground onions and other spices to a bowl and mix to combine.
- 9. If you are using the arrowroot or cornstarch, add it now, with the other dry spices.
- 10. Add the wet ingredients to a saucepan, over medium heat.
- 11. Bring up to a slow simmer.
- 12. Add the dry ingredients and whisk to combine.
- 13. Simmer for 10 - 15 minutes, stirring occasionally, then remove from the heat and allow to cool.
- 14. While it is simmering, taste for "proper" seasoning.
- 15. When cool, store in the refrigerator in a glass jar with a tight-fitting lid.
- 16. It will last about 4 - 6 weeks.
- 17. PLATE/PRESENT
- 18. Use as you would any other yummy taco sauce. Enjoy.
- 19. Keep the faith, and keep cooking.
S.O.B. (SOUTH OF THE BORDER) CASSEROLE
Ground meat, tomatoes and corn with a little spice creates a quick meal everyone loves. My husband usually requests a double batch! The ground turkey can be replaced with ground beef, pork or chicken.
Provided by JB Baby
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a small saucepan of lightly salted water to a boil. Add macaroni and cook until almost tender, about 6 minutes. Drain and set aside.
- Crumble the turkey in a large skillet set over medium heat. Cook and stir until evenly brown; drain. Add onion to browned turkey meat and cook until onion is tender, about 5 minutes. Stir in tomatoes, gravy mix and chili powder until combined then mix in the corn and macaroni. Cover; reduce heat to low and simmer, for 10 minutes, stirring occasionally.
- Serve on a bed of tortilla chips topped with shredded lettuce and sour cream.
Nutrition Facts : Calories 296.6 calories, Carbohydrate 34.4 g, Cholesterol 46.8 mg, Fat 10.6 g, Fiber 4.1 g, Protein 16.7 g, SaturatedFat 3.1 g, Sodium 605.8 mg, Sugar 6.5 g
WESTERN OMELETTE
French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside.
- Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl.
- Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set.
- Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.
SOUTH-OF-THE-BORDER ESSENTIALS: AWESOME TACO MEAT
Well, another Cinco De Mayo party is in the rearview mirror, and among all the food and drink that was served was this ground taco beef. I designed it with enough flavor to help it compete with all the other things folks put on their tacos, and it did not disappoint. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Tacos & Burritos
Time 40m
Number Of Ingredients 16
Steps:
- 1. PREP/PREPARE
- 2. To make this recipe, you will require a pot or skillet large enough to hold all of the ingredients.
- 3. The Ground Beef I grind my own meats, and for this recipe I am using a lean chuck roast (80/20). You can get ground chuck from your local butcher; however, you could try other types of meat; even ground chicken or turkey.
- 4. Can You Freeze this Recipe? Absolutely, just put it into portion-size freezer bags (Ziploc), squeeze as much air out as possible, and pop into the fridge. It should be good for 4 - 6 months. When needed, let the bag defrost overnight in the fridge, then slowly heat up over low heat. FYI: If you use a vacuum sealer, you will extend the freezer time to about a year. I LOVE my vacuum sealer.
- 5. Gather your ingredients (mise en place).
- 6. Add the ground beef to a pot or skillet over medium heat.
- 7. Add the onion, if using.
- 8. As it cooks, break it up using a spatula or wooden spoon.
- 9. After it is cooked, drain off any grease, and add all the dry spices. Stir until the beef is coated in the spice mixture. Add the tomato sauce and beef stock, then stir and bring up to a simmer. Simmer until it begins to thicken, about 20 - 30 minutes.
- 10. PLATE/PRESENT
- 11. Serve with corn or flour tortillas and other fixings. Enjoy.
- 12. Keep the faith, and keep cooking.
SOUTH OF THE BORDER CASSEROLE
An easy and family pleasing casserole that's on the table in less than 45 minutes. I serve this with a guacamole salad, or a green salad with slices of avocado.
Provided by PanNan
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
- Brown meat and drain.
- Add onion and jalapeno (if using) and cook with meat until tender.
- Stir in tomato sauce and seasonings.
- Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
- Bake at 325 for 20 minutes.
- Note: Corn tortillas will soften and absorb the sauce.
- These are recommended.
- Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.
Nutrition Facts : Calories 601.9, Fat 37.4, SaturatedFat 18.8, Cholesterol 136.4, Sodium 1351, Carbohydrate 28.5, Fiber 5, Sugar 6.6, Protein 39.2
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