Brown beef and drain fat off.
Add onion, salt and chili powder.
Cook 5 minutes.
Add tomato sauce and beans.
Cook 15 minutes more.
Heat tortillas in very little oil in skillet about a couple of seconds
on one side, then the other side.
Put some of mixture and side dishes in tortillas and serve.
o 200 degrees Fahrenheit.
For curtido: Combine cabbage, carrots, onion
ven to 350\u00b0F
For salsa, bring water to a
nd marinate at room temperature for about 15 minutes.
In
eef bouillon and simmer covered for an hour. While hock is
eady to serve meat.
For Carne asada: Marinate the thin
owl and let stand, covered for 1 hour.
Make the
ntil lightly brown on one side, 3 to 4 minutes. Transfer
ou can use the meat for tacos or anything else that takes
just enough to cover them) for about 20-30 minutes, until
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.
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.
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.
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.
Place sliced beef strips in medium saucepan. Cut the onion and garlic in quarters. Add to the beef in the saucepan. Add salt and the water.
Bring to a boil over medium heat. Simmer, uncovered, slowly for 1 - 1 1/2 hours until the beef is very tender (check from time to time to make sure it hasn't boiled dry).
Serve beef with warm soft tortillas and Aztec guacamole (posted separately).
f chicken, it freezes great for another round at a later