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.
ngredients in small bowl. Place beef steaks and marinade in food
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.
br>BROWN the ground TACO BEEF in a skillet over medium
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.
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.
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
riginal recipe specified tri-tip beef or other similar cuts of
arlic; gently heat the ground beef in a non-stick pan
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.
Brown ground beef, onion and garlic in medium skillet.
Drain fat. Stir in seasoning mix and water.
Heat to boiling. Reduce heat and simmer, uncovered, 15 to 20 minutes, stirring occasionally.
Preheat the oven to 350\u00b0.
Arrange taco shells on baking sheet. Warm in oven for 5 to 7 minutes. Fill each of the taco shells with some of the meat mixture, tomatoes, cheese and lettuce.
Serve with taco sauce.
Makes 12 tacos.
Preheat oven to 350\u00b0.
Brown ground beef and drain.
Stir in seasoning mix and 3/4 cup water.
Bring to boil, then reduce heat and simmer 5 minutes, stirring occasionally.
Fill each taco shell with 2 tablespoons meat and place tacos on baking sheet.
Bake in oven 7 to 8 minutes.
Do not use toast, broil or top brown settings.
On medium heat, add ground beef to a large non-stick skillet. Break up meat in skillet and add the onion and chiles. After the meat is fully cooked, then drain off all excess fat.
Add taco seasoning and water to taco meat. Let simmer for 5-10 minutes until sauce thickens. Remove from heat.
Build tacos with remaining ingredients.
Brown meat; drain.
Add onions and garlic; cook until tender. Stir in seasoning mix and water.
Bring to boil.
Reduce heat. Simmer 20 minutes, stirring occasionally.
Add 1 cup cheese; stir until melted.
Place shells on cookie sheet.
Bake at 350\u00b0 for 5 minutes.
Fill shells with meat mixture.
Top with lettuce, tomatoes and remaining cheese.
Serve with sauce.
Makes 12 tacos.
lastic bag. Add the sliced beef, coat with the marinade, squeeze
Lay the chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle the taco seasoning mix over the beef. Pour the green salsa over the beef, followed by the beef broth.
Cook on Low for 4 hours. Add more beef broth if needed. Remove the beef from the slow cooker and shred with two forks. Return the shredded beef to the slow cooker; mix with the liquid. Serve hot.
Brown beef in frying pan over high heat.
Add taco seasoning mix and water; stir.
Bring to a boil, reduce heat and simmer, uncovered, 15 to 20 minutes.
Stir occasionally.
While beef is cooking, place taco shells in 350\u00b0 preheated oven for 5 to 10 minutes.
Fill heated taco shells with 1 to 2 tablespoons meat. Top with lettuce, tomatoes, cheese, taco sauce and sour cream.