Tacochilifries Recipes

TACO CHILI FRIES

Make and share this Taco Chili Fries recipe from Food.com.

Provided by Julie Bs Hive

Categories Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Taco Chili Fries image

Steps:

Follow package directions for baking fries. Set aside.
Brown ground beef in medium skillet over medium-high heat, adding the 2 taco seasoning mix packages along with the 1 1/2 cups water. Cook 5 minutes then remove from heat.
Spoon salsa, beans, black olives, diced green chilies, cheese and sour cream into separate bowls. Place fries in large bowl near meat mixture and toppings. Using heat-resistant ceramic plates, allow guests to create their own chili fries with meat and toppings. Hold back on the sour cream until after mixture has been broiled.
Place ceramic plate under broiler about 4 minutes or until fries reheat and cheese melts. Top with sour cream, if desired. Serve immediately.

Nutrition Facts : Calories 670.8, Fat 34.6, SaturatedFat 15.3, Cholesterol 137.8, Sodium 1316.1, Carbohydrate 41.5, Fiber 9.4, Sugar 2.3, Protein 48.7

Ingredients

1 (16 ounce) bag frozen french fries
2 lbs lean ground beef
2 (1 1/4 ounce) taco seasoning mix
1 1/2 cups water
1 cup salsa, any variety
1 (15 ounce) can black beans, drained
1 (6 ounce) can sliced black olives, drained
1 (4 ounce) can diced green chilies
2 cups cheddar cheese, shredded
1 cup sour cream (optional)

CHICHARRONES TACOS

A wildly popular Latin snack food throughout the Americas, chicharrones are made from pork belly that has been cooked for a long time with the skin on, and contains a little meat (what we think of as pork rinds in the United States). Though usually eaten as a crispy snack, they also make a tasty taco filling when heated in a sauce until softened and chewy. The most unusual chicharrones are those made from the whole pork skin fried in one piece-they're about four feet long by two feet wide and resemble some dried prehistoric animal. You'll see them for sale on weekends along the highways in areas of Mexico where there are a lot of pigs, sometimes next to a huge pot of pork fat boiling over an open fire. They're almost always made to order; you stop and buy a piece or buy the whole thing. I'm guessing you only see them by the highways because they are so enormous you need a car or pickup truck to get one home.

Categories Sauce Pork Side Kosher

Yield makes 10 tacos

Number Of Ingredients 5

Chicharrones Tacos image

Steps:

In a large, heavy skillet, add the pork fat and salt and cook over low heat until the pork has fully rendered its fat and the pieces are puffed and airy, about 40 minutes. Transfer the chicharrones to a large saucepan, add the tomatillo salsa, and cook on medium-high heat until the sauce is almost dried up and coats the chicharrones, about 9 minutes.
Remove from the heat and serve immediately, or keep warm in the pan until ready to serve.
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with garnish and salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with garnish and salsa, fold, and eat right away.

Ingredients

2 pounds pork belly fat, cut into 1 by 1 by 2-inch pieces
1 tablespoon kosher salt
1 1/2 cups Tomatillo-Blackened Serrano Chile Salsa (page 135)
10 (5 1/2-inch) soft white corn tortillas (page 13), for serving
Garnish: Pickled jalapeño rings, chopped fresh cilantro leaves

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