To make the jalapeno crema, combine chopped lime, lime juice, jalapeno slices and brine in a small food processor. Process until finely chopped. Add cream and blitz until just starting to thicken. Season to taste then transfer to a serving bowl.
To make the red cabbage slaw, toss shredded cabbage in a serving bowl with lime juice and olive oil. Season then sprinkle with toasted sesame seeds and cilantro.
Distribute beef filling, cabbage and crema between warm tortillas. Serve with hot chili sauce and lime wedges.
edium-high heat. Carefully add beef brisket and brown the meat
CO SAUCE\" RECIPE (RECIPE #423994) BEFORE ASSEMBLING DEEP-FRIED TACOS.
POUR
Dice tomato on cutting board. Shred or cut lettuce.Dice onions before adding to meat in pan. Needs only two pans(one for frying tortillas,one to brown meat). To make salsa(optional) dice more tomato,dice two small serrano peppers, and add to a molcajete or mashing bowl and crush together. Add to tacos to desired spiciness.
Note: original recipe specified 3 tablespoons Korean kochujang
Heat oil in a frying pan and saute ground beef until browned. Add crushed peppercorns and chopped tomatoes. Bring to a boil and cook over medium heat for 10 mins. Season and add cayenne. Distribute 2/3 of ground beef mixture between tacos. Mix corn, olives and lettuce together then distribute over tacos. Top with remaining meat.
Add beef broth and simmer for 5 minutes. (If using homemade stock
Preheat the oven to 400\u00b0F. Heat 1 tbsp of the oil in large skillet on high heat. Cook ground beef for 10-15 mins, stirring to break up any lumps, until no longer pink and cooked through.
Place the tacos in oven and bake until crisp.
Meanwhile, combine beef, diced avocado, tomato and onion in a large bowl. Stir in garlic, juice, remaining 1 tbsp oil, Tabasco, ground coriander and cumin. Season to taste.
Place 1/2 cup of beef filling in each taco shell. Top each taco with a spoonful of mashed avocado and cilantro leaves. Serve.
n the center of each beef patty, using your thumb (this
br>Add in the ground beef and cook, breaking the meat
uart sauce pan add ground beef, salt, chili powder, garlic, cumin
etter).
For the Korean Beef:
Spray crock pot with
Melt butter in a frying pan and saute onion until translucent then add beef and brown. Add kidney beans and corn then add tomato puree and simmer. Season and add cayenne, chili powder and paprika.
To finish, blanch spring onions briefly in boiling salted water, drain and set aside. Bake taco shells very briefly in oven. Place a spring onion in each taco then fill with chili con carne and serve immediately.
ones may be replaced for beef bones.
**Note** you may
Brown steak and ground beef in skillet.
Drain and return to skillet.
Add onions, chilies and seasonings stir until well blended.
add sauce and simmer on low for 10 to15 minute.
Heat or fry tortillas according to directions on package.
Fill shells with meat filling and toppings.
Season all sides of the beef with a fair amount of
arlic; gently heat the ground beef in a non-stick pan
large dutch oven, sear beef stew meat till almost burned
Trim fat from beef and discard.
In a slow cooker, combine meat and remaining ingredients. Cover and cook on low for 8 hours or until meat is very tender. Remove meat from slow cooker and shred the meat with two forks.
Combine 3/4 cups of cooking juices to the shredded meat.
Make your own tacos and enjoy!
Heat peanut oil in skillet over medium heat; add ground beef and brown, stirring to break up meat.
Add onion and garlic; continue cooking until onion is tender.
Mix in tomato sauce, salt and pepper.
Heat, stirring occasionally.
Spoon beef mixture into prepared taco shells.
Top with cheese and lettuce.
Makes 12 tacos.