Posts Tagged ‘tacos’

It’s National Taco Day … Ole!

Friday, October 4, 2013
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Americans eat more than 4.5 billion of these babies each year, although I shudder to think just how many of those come from Taco Bell.

I know, I slip sometimes myself. But those mass-produced tacos don’t hold a candle to one you make yourself with fresh ingredients spilling out all over.

So this year, skip a run to the border and make your own creative tacos at home with these recipes courtesy of Chef Aarón Sánchez and Ortega.

Enjoy a plate of spinach, caramelized onion and black bean tacos. Or maybe you fancy zesty fish tacos with cabbage and tangerine slaw? Whichever you choose, be sure to mix up a pitcher of homemade margaritas to wash them down.

Sounds nice, eh?

 

ZESTY FISH TACOS WITH CABBAGE AND TANGERINE SLAW

1/4 cup sour cream
1/4 cup mayonnaise
Juice and zest of 1 lime
3 tbsp ORTEGA® Guacamole Seasoning Mix
4 cups shredded red cabbage
1 onion, thinly sliced
2 tangerines (cubed, seeds removed)
Chopped fresh cilantro
2 lbs white fish fillets or shrimp
1 package (1 oz) ORTEGA® Fish Taco Seasoning Mix
2 tbsp vegetable oil
1 box ORTEGA® Taco Shells (any variety)
1 jar (16 oz.) ORTEGA® Thick & Smooth Taco Sauce (any variety)

  1. Combine sour cream, mayonnaise, lime juice and zest, and guacamole seasoning mix. Add red cabbage, onion and tangerines and mix to combine. Set aside for 20 minutes.
  2. Cut fish into 1 ½ inch chunks and toss with taco seasoning mix. Heat oil in a large skillet over medium heat and cook the fish until it’s opaque and the edges are slightly browned, about 2 to 3 minutes, turning once.
  3. Fill taco shells with fish chunks and top with the slaw. Sprinkle on chopped cilantro and top with taco sauce.

 

SPINACH, CARAMELIZED ONION AND BLACK BEAN TACOS

3 tbsp vegetable oil
1 large yellow onion, thinly sliced
2 tbsp ORTEGA® Taco Seasoning Mix (or 40% Less Sodium Taco Seasoning Mix)
¼ cup water
1 can (15 oz.) ORTEGA® Black Beans, drained
2 garlic cloves, minced
1 (10 oz.) package fresh spinach leaves, washed
¼ tsp salt
1 can (4 oz) ORTEGA® Diced Green Chiles
8 ORTEGA® Taco Shells (any variety) or ORTEGA® Fiesta Flats™
Crumbled feta cheese
1 bottle (8 oz.) ORTEGA® Taco Sauce (any variety)

  1. In a large skillet, heat half (1½ tbsp) of the vegetable oil over medium heat. Add the sliced onion and cook, stirring occasionally, for 10 to 12 minutes, until the onions are a rich brown. While the onions cook, heat the beans in a small saucepan.
  2. Stir the taco seasoning mix and water into the onions, and cook for 1 to 2 minutes more to thicken. Spoon the onions into a serving bowl and set aside.
  3. In the same skillet, increase the heat to medium-high and add the remaining oil. Cook the garlic in the hot oil for 10 seconds, just until it’s fragrant, then add the spinach leaves, a handful at a time, stirring and adding more as they wilt. Sprinkle with salt and diced green chiles and continue to cook until the spinach is tender, 3 to 4 more minutes.
  4. To serve, mound beans, spinach and onion in taco shells or Fiesta Flats™ and top with crumbled feta and taco sauce.

Friday, May 4, 2012
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Beer and tacos are a match made in heaven, but what about beer IN your tacos?

I can dig it.

The rich, earthy undertones of a nice dark beer are intensified by additional chipotle peppers and garlic in these delicious tacos created by Jackie Dodd, a k a “The Beeroness.” He recommends using Bootleggers Black Phoenix, but I’m guessing that’s going to be pretty hard to find around these parts. He says any nice, dark stout should substitute just fine though.

Stout-Braised Beef Tacos

Beer and tacos, good. Beer IN tacos, better!

Chipotle Stout Braised Beef Tacos

¼ cup olive oil
1 tsp. salt
2 tsp. black pepper
2 lb. tri tip roast
1 large bottle dark stout
½ cup beef broth
6 cloves of garlic, peeled
1 large white onion, peeled and quartered
2 large chipotle chilies in adobo sauce, chopped
1 Tbsp. Adobo sauce
12 6-inch tortillas

Pico de Gallo

1 large jalapeno, stem and seeds removed, chopped
½ cup chopped red onion
2 Tbsp. lemon juice
½ tsp. salt
½ cup tomatoes, chopped
¼ cup cilantro, chopped 

  1. In a large pot or cast iron enamel dutch oven, heat olive oil over high heat until hot but not smoking. Sprinkle the roast on all side with salt and pepper. Sear the meat on all sides until browned, about 4 minutes per side. Add beer and bring to a simmer, reduce heat to maintain a low simmer.
  2. Add the garlic, onions, chilies and adobo sauce. Allow to simmer until fork tender and falling apart, about 2 1/2 to 3 hours. During the cooking process, turn the meat over about every 30 minutes. If the liquid in the pot gets low, and too thick, add additional beer or hot water.
  3. Once the meat is done, shred in the pot using two forks, remove any large pieces of fat that have not rendered. Cover and simmer for about 5 minutes.
  4. While that is cooking, make the pico de gallo by placing all ingredients in a bowl and stir to combine.
  5. Remove meat from pot and serve inside tortillas, covered with pico de gallo.