Showing posts with label Tacos. Show all posts
Showing posts with label Tacos. Show all posts
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.
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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!
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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.
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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.
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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!
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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!
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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!
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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.
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These crispy fried egg tacos are very popular on TikTok at the moment. Quick and easy to make and oh so delicious, there is no surprise there.
They actually remind me of the Crispy Tortilla Eggs that I have been making for just about always. I guess you could call Fried Egg Tacos, Crispy Tortilla Eggs on steroids because they take that simple concept one step further!
What you have here are corn tortillas fried in a bit of oil until crisp and golden brown. A fresh egg gets dropped on top along with some cheese and then they are covered and steamed until the egg is cooked to your liking.
Set whites and slightly runny yolk here folks. You can top the finished tacos as you wish.
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The toppings are where you can really get inventive! Sliced avocado and salsa. Why not!
Today I chose to top mine with Texas Caviar and guacamole. I also added some chopped spring onions and a hefty splash of green Tabasco. (I adore green Tabasco!)
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I was awfully tempted to add a dib dab of sour cream, but decided to leave them as is. I can tell you they were delicious.
You would think that after sharing recipes on here pretty much 365 days a year for over 11 years I would run out of things to share with you, but it just isn't so.
Every now and then I run across something that is so totally delicious that I just have to share it! So it is with these!
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WHAT YOU NEED TO MAKE FRIED EGG TACO
Simple, simple, simple . . .
- 1 TBS canola oil
- 2 (6-inch) corn tortillas
- 2 large free range eggs
- 1/4 cup (30g) cheddar cheese, grated
- 1 TBS water
- salt and black pepper to taste
.JPG "Fried Egg Taco")
To garnish: (Here is where you can go wild!)
- guacamole
- Texas Caviar
- tomato salsa
- chopped spring onion
- green Tabasco sauce
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It goes without saying that you want to use the freshest eggs possible for this dish. My sister and I were lucky enough to find a supplier of fresh free range eggs on the Mount Hanley Road not too far from where I live.
They are not too big at the moment as the hens have just started laying, but they are fabulously tasty eggs. Eggs are one instance where you really do get what you pay for!
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I refuse to support an industry (caged hens) that I find appalling. So long as I can do it I will buy only free range eggs. You need to pick your battles and that is one of mine.
I used corn tortillas, gluten free, that I got at our local Sobey's store. I am sure you could also use flour tortillas, but the corn ones do get lovely and crisp.
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I used grated strong cheddar cheese. The stronger the cheese the better the flavor. You could also use a Tex Mex blend if you were so inclined. Spicy or not.
Texas Caviar. This delicious salsa like mix of beans, tomatoes onions, peppers were a perfect topping. Not unlike Huevos Rancheros, this tasty topping was an excellent choice for topping the finished tortillas.
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In the UK your breakfast eggs are often accompanied with baked beans so I thought why not Texas Caviar. It worked beautifully.
Failing to have fresh avocado in the house I thought . . . why not guacamole! Rich. Creamy. Delicious! With just a bit of spice.
.JPG "Fried Egg Taco")
Finally I added some chopped spring onion and a few splashes of the green Tabasco sauce. I love both of those things on my Mexican eats.
The onions add just a bit of tasty fresh green sharpness and the Tabasco, well a nice mild jalapeno heat that works very well here.
.JPG "Fried Egg Taco")
I now understand all the fuss. (I had wondered.) These were quite simply fabulous! That crisp corn tortilla . . . the egg . . . those toppings. Everything worked together blissfully and deliciously!
Just in time for Cinco De Mayo too. Quick and easy, I highly recommend you give them a go!
Fried Egg Taco
Yield: 1
Prep time: 2 MinCook time: 8 MinTotal time: 10 Min
These go together very quickly and are incredibly delicious. They make a nice breakfast, lunch or light supper!
Ingredients
- 1 TBS canola oil
- 2 (6-inch) corn tortillas
- 2 large free range eggs
- 1/4 cup (30g) cheddar cheese, grated
- 1 TBS water
- salt and black pepper to taste
To garnish: (any or all)
- guacamole
- Texas Caviar
- tomato salsa
- chopped spring onion
- green Tabasco sauce
Instructions
- Add the vegetable oil to a large non-stick skillet and heat it over medium heat. Add the corn tortillas. Cook for 10 to 15 seconds, then carefully flip them over.
- Allow the tortillas to cook over medium heat for 4 to 5 minutes until they are starting to bubble and turn brown on the underside.
- Carefully crack an egg on top of each tortilla. Cover and cook for two minutes. Uncover and scatter the cheese around the eggs, trying to keep as much of the cheese as you can on the tortillas.
- Add the water to the skillet and cover. Cook for a further minute to minute and a half. They are done when the cheese has melted, the whites of the eggs have set, but the yolks are still runny. Season with some salt and black pepper.
- Remove each taco from the skillet onto a plate using a wide spatula. Garnish as desired and serve immediately.
- Enjoy!
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