Showing posts with label Tacos. Show all posts
Showing posts with label Tacos. Show all posts
I love, Love, LOVE Tacos! Any kind. Any time. Any where. Any place! Tacos are one of my favorite foods to eat!
I had seen these Crispy Cheese and Bean Smash Tacos on a blog called Crunch Time Kitchen. They looked so good, and used only three ingredients.
Unfortunately they just did not work for me. Perhaps I wasn't able to get my skillet hot enough, but, what I ended up with was a soggy mess that in no way could be folded, let alone held in the hand to enjoy. A soggy icky mess. Sigh . . . And sadly lacking in flavor.
In the meantime I had an open can of refried beans, etc. that needed using. I had in my mind by that point that I was going to make refried bean tacos, come hell or high water!
Some recipes are diamonds and some are dust.
By that time I decided to rethink the whole process. I added some flavor to the refried beans by adding some spices and some chopped canned green chilis, which also added a bit of heat.
I filled the tacos with the refried bean mixture which I topped with grated cheese. Folded in half and fried in a bit of oil, until crisp and golden brown on both sides.
Simple and yet quick and easy to make. On their own delicious, but the flavors really take off when you add a variety of taco toppings to them!
I shredded some romaine lettuce and chopped some spring onions and cherry tomatoes. The tacos got pulled apart and these were added as a crisp fresh vegetable inner layer. You could add peppers as well if you wished.
Finally I dabbed some sour cream on top of the salad and a drizzle of taco sauce. You could also use salsa. Then I added some meaty sliced pitted dark kalamata olives.
These flavors combined to make one very delicious taco! I did not miss any meat at all. They were rich, spicy, flavor filled, just cheesy enough. I thoroughly enjoyed these. I inhaled two of them and would have eaten more but simply did not want to be a glutton!
WHAT YOU NEED TO MAKE REFRIED BEAN TACOS
It looks like a long list, but, for the most part, these are simple basic store cupboard ingredients.
- 1 can (15 ounces/420g) refried beans, stirred
- 1 can (4 ounces/115g) chopped green chilies, drained
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp salt
- the juice of 1/2 lime
- 2 cups (240g) grated medium cheddar cheese (or pepper jack)
- 16 small flour tortillas
- oil for frying
To serve: (all optional)
- sour cream
- salsa
- taco sauce
- shredded lettuce
- chopped tomatoes
- chopped spring onions
- sliced ripe olives
- lime wedges
You can use any kind of refried beans. I know that there are refried black beans and refried pinto beans. If you are lucky enough to have leftover homemade refried beans use those!
I know that canned green chilies are not available in the U.K. or at least they were not when I lived there. You can substitute with minced fresh jalapeno chilies (about 2 small ones for this recipe, trimmed and seeded, ribs removed.)
You can also roast your own. I used to pick up loads of fresh jalapenos when they were on offer and then I would roast them in a hot oven until blistered. Pop into a paper or plastic bag and leave for a few minutes. Once cooled, they are very easy to peel and seed. I used to chop them and freeze them in TBS sized dollops on a baking sheet.
Once frozen I popped the frozen dollops into a zip lock baggie and returned to the freezer, ready to take out and use as I desired.
You can use corn or wheat flour tortillas for these. I prefer the soft flour tortillas. I find the corn ones a bit too hard for my aging knashers!
You can use any grated cheese. I used a medium orange cheddar. But a pepper jack would be lovely as well. Any good melting cheese. Its the glue that holds your taco together.
Wait til you see the cheese string when you pull them apart to fill with your favorite taco toppings! So yummy! I should have taken a photograph of that, but didn't! I couldn't wait to tuck in!
HOW TO MAKE CRISPY REFRIED BEAN TACOS
These are a real doddle to make. It takes longer to chop up and prepare the toppings than it does to cook these tasty tacos! You will probably need to work in batches, depending on how many you choose to make.
Preheat the oven to low, 300*F/150*C/ gas mark 2. Place a baking sheet into the oven to hold the tacos as you finish them. This is to keep them warm until all have been cooked.
Stir the refried beans, green chilies, smoked paprika, chili powder, cumin, salt and lime juice together well to combine.
Add a spoonful of the refried bean mixture to each tortilla, placing it on one half of the tortilla, spreading it out a bit. Divide the cheese up and sprinkle a portion on top of each layer of beans. Fold the other half of the taco over to cover and gently press shut.
Heat a tsp of oil in a large nonstick skillet over medium heat. Once hot, and working in batches, cook the tacos until browned and crisp on each side (about a minute and a half per side.)
Remove to the oven and keep warm while you cook all of the tacos. (you may need to add more oil from time to time.) Serve hot with your favorite taco additions! Delicious!
These delicious tacos were born from my determination to make lemonade from lemons. I loved them. Crisp on the outside, beautifully spiced and rich inside with plenty of beans and cheese.
I chose to enjoy several with shredded lettuce, chopped tomatoes, black olives and chopped spring onions. I also added some taco sauce, sour cream and a splash of green tabasco.
Do note that you should only cook as many as you think you will eat as they do not stay crisp over time. Whilst still very tasty, the soft tortilla shell will soften from the moisture of the filling.
I am no stranger to Tacos. I love them. Here are some more of my favorite taco recipes. A bit unconventional, but very tasty!!
SMASH BURGER TACOS - Its like someone turned your favorite burger from the golden arches into a taco! With a tasty meat filling, cheese, and your favorite toppings, including that special sauce. I used ground turkey but you can use ground beef as well. Always delicious, simple to make. These are really good!
THAI CHICKEN TACOS - Chicken thighs marinated in a delicious Thai marinade, then grilled to perfection. Sliced and tucked into a soft tortilla along with a tasty Thai pickled vinaigrette salad, which provides plenty of crunch and additional flavors. These are really yummy! If you like Thai flavors you will fall in love with these!
Yield: 16 small tacos
Crispy Refried Bean Tacos
Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
These tacos are quick and easy to make with a rich bean, cheese and green chili filling.
Ingredients
- 1 can (15 ounces/420g) refried beans, stirred
- 1 can (4 ounces/115g) chopped green chilies, drained
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp salt
- the juice of 1/2 lime
- 2 cups (240g) grated medium cheddar cheese (or pepper jack)
- 16 small flour tortillas
- oil for frying
To serve: (all optional)
- sour cream
- salsa
- taco sauce
- shredded lettuce
- chopped tomatoes
- chopped spring onions
- sliced ripe olives
- lime wedges
Instructions
- Preheat the oven to low, 300*F/150*C/ gas mark 2. Place a baking sheet into the oven to hold the tacos as you finish them. This is to keep them warm until all have been cooked.
- Stir the refried beans, green chilies, smoked paprika, chili powder, cumin, salt and lime juice together well to combine.
- Add a spoonful of the refried bean mixture to each tortilla, placing it on one half of the tortilla, spreading it out a bit. Divide the cheese up and sprinkle a portion on top of each layer of beans. Fold the other half of the taco over to cover and gently press shut.
- Heat a tsp of oil in a large nonstick skillet over medium heat. Once hot, and working in batches, cook the tacos until browned and crisp on each side (about a minute and a half per side.)
- Remove to the oven and keep warm while you cook all of the tacos.
- Serve hot with your favorite taco additions! Delicious!
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Can you remember the first time you ever had a Big Mac Burger? I was an adult. I didn't grow up with a McDonald's around me. I had moved out to Winnipeg, gotten married and was pregnant for my oldest daughter.
I was not a person who really liked hamburgers to be honest. I had never had one at any fast food place. The only hamburgers I had ever eaten were the ones my mother made us and they were not very tasty or appealing. And I am being kind in putting it that way! 😣
Big Mac's are still not something I eat very often. In fact I don't think I have had one since I moved back to Canada 2 1/2 years ago now. I had seen these Big Mac Tacos on Pinterest however and I was keen to try them out. The recipe I have adapted today comes from a page entitled Cravings Journal.
They looked really delicious and quite simple to make. I am all for delicious and simple! I decided to try them out for myself.
The original recipe was for two servings. I am only one so I cut it back to make only one serving (two tacos). To be honest that was more than ample. I could not eat both.
I also took the liberty of using ground turkey instead of ground beef. I am still not overly fond of ground beef much of the time, but I do really like ground turkey!
I also thought two slices of cheese per taco was a bit over the top, so I used only 1 1/2 slices and to be honest I thought that was a bit much for my taste. I think 1 slice per taco would have been plenty.
I also adapted the Big Mac sauce from the original recipe to something I thought I would like more. It sounded like it would be a bit runny to me. I wanted my sauce to be a bit thicker.
So now you know all the changes I made, lets get down to the recipe!
WHAT YOU NEED TO MAKE BIG MAC TACOS (SMALL BURGER TACOS)
Its actually not a lot of ingredients. The sauce has more ingredients than any other part of the burger!
For the Big Mac Sauce:
- 1 1/2 TBS Mayonnaise
- 1 1/2 TBS tomato ketchup
- 1/4 tsp hot sauce (use your favorite one)
- 1/2 tsp American mustard
- 1 TBS sweet pickle relish
For the tacos:
- 3 1/2 ounces (100g) ground beef or ground turkey
- salt and black pepper to taste
- 2 (6-inch) flour tortillas
- vegetable oil to cook
- 3 slices processed cheese (I like Kraft Extra Cheddar)
To serve:
- Shredded lettuce
- chopped dill pickles
- Chopped onion
I added sweet pickle relish to the sauce. Any Big Mac I have ever had distinctly had sweet pickle relish in the special sauce. Two all beef patties, special sauce, lettuce, cheese, pickles and onions on a sesame seed bun.
Dang that is what was missing. The onions! Add some chopped raw onion for that true Big Mac experience!
Confession time here. I didn't have six inch flour tortillas. I had six inch corn tortillas and regular sized flour tortillas. I tried using the corn tortillas first. One word. DON'T!!!
They are far too flimsy. Use flour tortillas.
I cut my larger ones down to size. They worked perfectly. I used the six inch corn tortillas as a "pattern." You need a sturdier tortilla.
HOW TO MAKE BIG MAC TACOS (SMALL BURGER TACOS)
These go together and cook really quickly. It is important to have everything ready to go before you start. Although quantities are given for one serving (two tacos) you can very easily double or triple up to make more. Keep any extras warm on a cooling rack in a warm oven while you cook them all so that they stay crisp and don't go soggy!
Have ready a large (heavy based) skillet (with a lid) and large heat proof plate. You will also need a heavy tin can.
Chop, shred your lettuce and chop your pickles. You will need enough for two tacos.
Whisk together all of the sauce ingredients until well combined.
Divide your ground meat into two equal portions. Place one portion on top of the underside of each flour tortilla. Spread it out to the edges, as flat as you can, using your fingertips. Season each with some salt and black pepper to taste.
Heat a skillet over medium high heat. Add a touch of oil. If you pan is large enough you can do two tacos as once, otherwise work with one at a time.
Add the tortilla (s) meat side down Top with the plate and tin can. Leave to cook for one to two minutes. Remove the plate and tin can.
Flip the tortilla over so that the browned meat is on top. Top each with 1 1/2 slices of cheese. Remove from the heat. Cover with a lid and leave for a minute to melt the cheese. (If you are working with one at a time, keep the cooked taco warm on a cooling rack in a warm oven. This helps prevent them from going soggy.)
Top each taco with a drizzle of the big mac sauce, some shredded lettuce, chopped onion and pickles. Serve immediately.
These were really quite good and they went together very quickly. Unless you are really fond of the flavor of processed cheese, use only one slice per taco. Add some chopped white onion for an authentic Big Mac experience.
I quite enjoyed this somewhat "healthier" version done with turkey! I actually found them to be very filling and could only eat one of mine, so if you are small eaters, this would be enough for two people to be satisfied with. You could serve a salad or some potato salad on the side and it would be more than ample.
SHREDDED BEEF TACOS - The filling for these tasty tacos cooks in the slow cooker. Simple. Easy. Delicious. You can either cook it on high for 3 to 4 hours, or low for 6 to 8 hours. Not too spicy. You can certainly adjust that if you like your tacos spicier! Delicious served in soft tortillas with all of your favorite taco toppings!
FRIED CHICKEN TACOS - This adaptation of the Pioneer Woman's recipe is a small batch recipe designed to feed only 2 to 3 people. Crisp shells, tasty chicken filling, spiced just right, a bit messy to eat. Altogether a wonderfully tasty taco experience!
BIG MAC TACOS (SMASH BURGER TACOS)
Yield: 1
Prep time: 15 MinCook time: 5 MinTotal time: 20 Min
These tasty tacos make for a great weeknight supper. Quick, easy and delicious. Have everything ready before you start. They go together very quickly.
Ingredients
For the Big Mac Sauce:
- 1 1/2 TBS Mayonnaise
- 1 1/2 TBS tomato ketchup
- 1/4 tsp hot sauce (use your favorite one)
- 1/2 tsp American mustard
- 1 TBS sweet pickle relish
For the tacos:
- 3 1/2 ounces (100g) ground beef or ground turkey
- salt and black pepper to taste
- 2 (6-inch) flour tortillas
- vegetable oil to cook
- 3 slices processed cheese (I like Kraft Extra Cheddar)
To serve:
- Shredded lettuce
- chopped dill pickles
- Chopped onion
Instructions
- Have ready a large (heavy based) skillet (with a lid) and large heat proof plate. You will also need a heavy tin can.
- Chop, shred your lettuce and chop your pickles. You will need enough for two tacos.
- Whisk together all of the sauce ingredients until well combined.
- Divide your ground meat into two equal portions. Place one portion on top of the underside of each flour tortilla. Spread it out to the edges, as flat as you can, using your fingertips. Season each with some salt and black pepper to taste.
- Heat a skillet over medium high heat. Add a touch of oil. If you pan is large enough you can do two tacos as once, otherwise work with one at a time.
- Add the tortilla (s) meat side down Top with the plate and tin can. Leave to cook for one to two minutes. Remove the plate and tin can.
- Flip the tortilla over so that the browned meat is on top. Top each with 1 1/2 slices of cheese. Remove from the heat. Cover with a lid and leave for a minute to melt the cheese. (If you are working with one at a time, keep the cooked taco warm on a cooling rack in a warm oven. This helps prevent them from going soggy.)
- Top each taco with a drizzle of the big mac sauce, some shredded lettuce, chopped onion and chopped pickles. Serve immediately.
All rights reserved The English Kitchen
This is how I froze the remainder of the ground meat. I divided it into two packages, with 1 3/4 oz/50g grams in each, using medium sized zip lock baggies. I flattened the meat into each one until paper thin and zipped the baggies closed, expressing as much air out as possible.
I labeled each baggie with a black marker showing both the contents and weight of the meat, plus the date I froze it. That way I will know when it needs to be used by. Place in the freezer flat to freeze.
These thaw out really quickly any time you are wanting just enough ground meat for one serving.
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I am not one much for frying foods. I don't like the way it makes my house smell really, and I am not fond of the extra calories! When I saw this recipe for pan Fried Chicken Tacos in the Pioneer Woman's book, Food from my Frontier, I had to make it! Fried or not!
I love, Love, LOVE Mexican flavors and her photographs looked so good! I have not made a recipe of hers yet that wasn't delicious. I was sure it would be the same with these!
I decided to light a few candles and just go for it, smell or no smell, calories or not. I didn't however want 16 tacos to dispose of. I love tacos, but I could never eat that many on my own and so I small batched the recipe.
Yes, this is the small batch version to feed only two or three people. If you are looking for the full batch version, you might want to check it out here. I also tried to simplify the cooking method somewhat.
.JPG "Fried Chicken Tacos")
A bit messy to make, a lot messy to eat, but I haven't met a delicious taco yet that wasn't more than a bit messy to eat. That's all a part of the fun!
.JPG "Fried Chicken Tacos")
WHAT YOU NEED TO MAKE PAN FRIED CHICKEN TACOS
Typical Tex Mex ingredients, which (in North America anyways) can easily be found in the Mexican section of most grocery stores.
For the filling:
- 1 tsp mild chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 2 chicken boneless, skinless chicken breasts, trimmed and cut into a small dice
- 1 (4 ounce) can of green chilies, undrained (see notes)
- 1/2 TBS flavorless oil
.JPG "Fried Chicken Tacos")
You will also need
- 6 small corn tortillas
- oil for frying
To serve: (all optional)
- grated cheddar or jack cheese, or a blend of both
- finely shredded iceberg lettuce
- chopped fresh tomatoes
- finely sliced spring onions (scallions)
- sour cream
- guacamole
- Green or Red salsa
- Hot sauce (I like the green tabasco)
.JPG "Fried Chicken Tacos")
Instead of the spices for the chicken you could use Taco Seasoning. In the UK, I would do this as your chili powder, even the mild, is a blow your socks off chili powder.
You can also make your own Taco seasoning very easily.
Make Your Own Taco Seasoning: Mix together 1 TBS mild chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp oregano and 1/2 tsp of onion powder, 1/4 tsp salt and 1/4 tsp black pepper. Store in an airtight container out of the light for up to 6 months.
.JPG "Fried Chicken Tacos")
One ingredient which is very difficult to find in the UK is canned Green Chilies. These are chilies that have already been roasted and canned. They come whole or chopped. For recipes like this you want the chopped, and undrained.
In the UK, you can either roast 3 or 4 (depending on their size) green jalapenos, trim, seed and chop, or you can simply trim, seed and chop 3 or 4 fresh green jalapenos and fry them in the skillet along with the chicken. Either will work well.
.JPG "Fried Chicken Tacos")
True confession here, I could not find corn tortillas when I went to the shops so I used small wheat flour tortillas. They worked very well and in looking at the Pioneer Woman's photos, it looks like she also used wheat flour tortillas.
I have used corn tortillas before and they did not look like hers. They are also not pliable enough for you to be able to fold and fill without breaking, unless you fry them in hot oil first.
So I suggest you use small wheat tortillas. They work fine and crisp up very nicely.
As far as toppings go, this is entirely up to you. You choose whatever toppings you enjoy eating on tacos. This is a highly personal thing!! I sometimes like to also add black olives!
.JPG "Fried Chicken Tacos")
HOW TO MAKE PAN FRIED CHICKEN TACOS
I put together my own way of doing these as I found her instructions a bit fiddly. What I did worked fine and the tacos were not greasy in any way. Neither did I burn my fingers. She made a great use of tongs. I found tongs to be a bit awkward after the initial phase and so I used a slotted spatula for flipping them over, again very carefully. Don't be in a rush or the oil might splash.
First make the filling. Heat the tablespoon of oil in a skillet over medium high heat. Add the chicken pieces. Sprinkle the cumin, chili powder and salt over top.
Cook, stirring for a few minutes, then add the can of chilies.
Continue to cook, stirring frequently, until most of the liquid from the chilies has evaporated. Taste and adjust seasoning as required.
.JPG "Fried Chicken Tacos")
Heat some oil for frying in a deep skillet, over medium high heat. I used about 1/2 cup. (120ml) You want it to be about 1/3 of an inch deep. You will know it is hot enough when you add a small piece of tortilla and it sizzles right away.
Fold a tortilla in half without breaking it. Spoon 1/6 of the chicken filling into the center. Press the tortilla as closed as you can get it. Using tongs lay it into the hot oil, pressing down on the top to keep it closed. Repeat with remaining tortillas. (You may need to do this in bunches. I did three and then three.)Have ready a triple layer of paper towels to drain the tacos on.
Cook until golden brown on the underside (30 to 45 seconds). Carefully flip over and repeat on the other side until browned and crispy. Scoop out to paper towels, allowing any excess oil to drain off. Drain on paper towels while you fry the next bunch.
While still hot, pry open the top a bit and stick some cheese on there. Serve with your other favorite taco toppings and enjoy!
.JPG "Fried Chicken Tacos")
Oh boy but these were some good. I did eat two, even though I had only planned on eating one. I enjoyed them with some lettuce, sour cream, hot sauce, tomatoes, cheese and green onions.
I have always preferred soft tacos over those hard corn tortilla taco shells. I am always afraid of breaking a tooth on them! (I did break one once on a tortilla chip.) This way of having a crisp taco was right up my alley however as it wasn't hard like a corn shell! I very much enjoyed!
.JPG "Fried Chicken Tacos")
If you are a fan of Tex Mex flavors and Tacos you might enjoy the following:
LIME CHIPOTLE CHICKEN FLATBREAD TACOS - A baked chicken taco in a folded corn flatbread. Simply delicious!
SHREDDED BEEF TACOS (SLOW COOKER) - Simple. Easy. Delicious. You can either cook it on high for 3 to 4 hours, or low for 6 to 8 hours. If you like beef tacos, you will adore these!
NAVAHO TACOS - Delicious, nicely spiced taco meat, served on Navaho Fry Bread with your traditional Taco toppings!
Fried Chicken Tacos for Two
Yield: 2
Prep time: 5 MinCook time: 11 MinTotal time: 16 Min
One word. Wow. Easy to make. Delicious. A bit messy, but some of the more delicious things in the world are!
Ingredients
For the filling:
- 1 tsp mild chili powder
- 1 tsp ground cumin
- 1/2 tsp salt
- 2 chicken boneless, skinless chicken breasts, trimmed and cut into a small dice
- 1 (4 ounce) can of green chilies, undrained (see notes)
- 1/2 TBS flavorless oil
You will also need
- 6 small corn tortillas
- oil for frying
To serve: (all optional)
- grated cheddar or jack cheese, or a blend of both
- finely shredded iceberg lettuce
- chopped fresh tomatoes
- finely sliced spring onions (scallions)
- sour cream
- guacamole
- Green or Red salsa
- Hot sauce (I like the green tabasco)
Instructions
- First make the filling. Heat the tablespoon of oil in a skillet over medium high heat. Add the chicken pieces. Sprinkle the cumin, chili powder and salt over top.
- Cook, stirring for a few minutes, then add the can of chilies.
- Continue to cook, stirring frequently, until most of the liquid from the chilies has evaporated. Taste and adjust seasoning as required.
- Heat some oil for frying in a deep skillet, over medium high heat. I used about 1/2 cup. (120ml) You want it to be about 1/3 of an inch deep. You will know it is hot enough when you add a small piece of tortilla and it sizzles right away.
- Fold a tortilla in half without breaking it. Spoon 1/6 of the chicken filling into the center. Press the tortilla as closed as you can get it.
- Using tongs lay it into the hot oil, pressing down on the top to keep it closed. Repeat with remaining tortillas. (You may need to do this in bunches. I did three and then three.)
- Have ready a triple layer of paper towels to drain the tacos on.
- Cook until golden brown on the underside (30 to 45 seconds). Carefully flip over and repeat on the other side until browned and crispy. Scoop out to paper towels, allowing any excess oil to drain off. Drain on paper towels while you fry the next bunch.
- While still hot, pry open the top a bit and stick some cheese on top. Serve with your other favorite taco toppings and enjoy!
Notes
If you cannot get canned green chilies (I know this is impossible in the UK, or at least it was when I was there), you can chop two to three trimmed and seeded green jalapeno peppers. Add these to the pan with the chicken and cook until softened and the chicken has browned a bit and is cooked through.
Thanks so much for visiting! Do come again!
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