o 200 degrees Fahrenheit.
For curtido: Combine cabbage, carrots, onion
eat for tacos or anything else that takes shredded pork. This recipe makes
just enough to cover them) for about 20-30 minutes, until
Mix all spices together.
Store in airtight container. Will keep for 6 months to a year.
7 teaspoons of this spice mix is the equivalent of one 1.25 oz packet of store bought taco seasoning. This recipe makes the equivalent of 4 spice packets.
To make tacos- mix 7 tsp (or 2 T and 1 t) to 1 lb ground meat that has been browned and drained of fat. Add 3/4 cup water and stir to blend. Cook til water has evaporated.
arinate meat, then prepare ingredients for dressing, before grilling meat.
ven to 350\u00b0F
For salsa, bring water to a
ream, salsa, and lettuce on tacos.
Brown beef with onion and garlic, and drain any accumulated fat.
Add spices and water, and cook over low heat, stirring occasionally, until mixture thickens (or warms through if not using flour/masa).
Serve meat in tacos (warm taco shells in over for 5-7 minutes until they crisp, or warm tortillas briefly in microwave) with toppings of choice.
eady to serve meat.
For Carne asada: Marinate the thin
dd makes that or some tacos and dh always makes nachos
Cook chicken in oil over medium heat about 15 minutes or until brown.
Drain off fat.
Mix sauce for tacos:
water, salt, oregano, instant garlic and instant onion.
Pour over chicken.
Reduce heat; cover and simmer 30 minutes or until chicken is tender.
nd marinate at room temperature for about 15 minutes.
In
owl and let stand, covered for 1 hour.
Make the
nions to skillet and cook for 3 to 4 minutes or
Cook chicken in oil over medium heat about 15 minutes, until brown.
Drain.
Mix sauce for tacos, water, salt, oregano, instant garlic and instant onion.
Pour over chicken.
Reduce heat, cover and simmer 30 minutes or until chicken is tender.
Place chicken in an ungreased 9 x 9-inch baking pan or in ovenproof serving dish. Cool.
Sprinkle with cheese; cover and refrigerate 8 hours.
Heat at 400\u00b0.
Bake 40 minutes.
Saute in pan on medium heat, in oil, zucchini, mushrooms, and onions. Set table up as a buffet with plates, putting tortillas first, the bowl of zucchini mixture and then taco condiments. Place a scoop of veggie mixture in center of tortilla, and top with your favorite codiments. Fold tortillas over 4 ways and eat warm. Enjoy!
Variations: Add 2 cups cooked chicken or meat to veg. mixture.
Add 1 cup tofu to veg. mixture for added protein.
Add 1 cup black beans.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.