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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Tacos!

Tacos Tonight!
Let's Dish

Photo Apr 10, 6 32 49 PM

Photo Apr 10, 6 30 57 PM

I’m using two fresh herbs for my tacos.  Oregano from my garden and fresh cilantro.

Photo Apr 10, 12 14 39 PM

First the vegetables, then some added ingredients to make these tacos extra special.

Photo Apr 10, 6 04 05 PM

I’m using ground pork for this recipe. The reason for that is, because it’s much cheaper per pound.  I’ll also will give my secret on how I make that happen in the directions for the taco meat recipe below.

Cilantro-Lime Brown Rice With Black Beans

If you want my recipe for my Cilantro-Lime Brown Rice With Black Beans, you can type the keywords (Cilantro-Lime Brown Rice) into the search bar at the top right of my home page and push “GO”.

Pico de gallo

If you’d like my recipe for Pico de Gallo, you can just type the key words ( Pico de Gallo) into my search bar at the top right of my home page and push “GO”.  Usually I’ll use grape tomatoes for my Pico, but I  thought, for tacos, using diced Roma tomatoes would work much better for this dish.

Photo Apr 10, 3 42 21 PM

If you want to check out another one of my guacamole recipes, you can type in guacamole into the search bar at the top right of my home page and push “GO”. This specific recipe will be available below.

Prep Time 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Yields: 12 tacos- 4 servings.

Main Ingredients:
2 boxes of crunchy shells or 1 package of soft corn tortillas
2 packages of store bought “Mexican blend” shredded cheese

Ingredients For Guacamole:
3 diced avocados
Juice of 1 lime
1/4 cup diced red onion
1/2 a minced Fresno chili or jalapeno (reserve the other 1/2 for taco meat)
2 tablespoons of chopped cilantro leaves
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper

Ingredients and directions for both of my other two recipes, Cilantro Lime Brown Rice, and Pico de Gallo, can be found by using the search bar at the top right of my home page. Type in the specific recipe title and hit “GO”

Directions For Guacamole:
Place all the ingredients into a bowl. Using a fork, mash the avocados while mixing with the other ingredients. Wrap plastic directly over the guacamole, covering bowl tightly, and place into the refrigerator.

Ingredients For Taco Meat:
No oli is needed for this type of  pan ( 1 tablespoon of olive oil if using a different pan)
2 pounds of ground pork
1 onions diced
2 cloves of minced garlic
1/2 the reserved minced Fresno chili (substitute jalapeno)
1 tablespoon tomato paste
1 package of taco seasoning mix (McCormick blend)
1 tablespoon Kosher salt
1 teaspoon black pepper
1 tablespoon of ground chili powder
1 tablespoon of ground paprika
4 dashes of Worcestershire sauce
1-1/2 cups of beef broth
1/4 cup fresh cilantro leaves
1/2 cup of sliced green onions
2 limes cut into wedges to serve with tacos

Directions For Taco Meat:
Set the pan on med-high heat. Add the ground pork, diced onion, minced Fresno chili, minced garlic, and tomato paste into the pan.  Using a wooden spoon break up the meat. Let the meat brown, and the onions soften, about 5 minutes. Once the meat has a nice brown color, add in the seasoning packet, Kosher salt, black pepper, chili powder, paprika, Worcestershire sauce, and beef broth. Bring everything up to a boil, then reduce to a simmer. Turn the heat down to medium low and let simmer uncovered for another 25 minutes.

At this point all the liquid and seasonings have absorbed into the meat to make a delicious and beefy flavored taco meat. Turn the heat off and add in the sliced green onions and cilantro leaves.  Mix those through and transfer to a serving bowl.

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Tacos

As usual I found the best deal I could for the ground meat I was going to use. Not to my surprise it was the ground pork. When it  comes to tacos in my house the meat seems to run out before the toppings. So I decided the buy 3 pounds of the pork. Seriously, it was like buying 1 pound of the ground sirloin. Image

As good as it looks I now had to make it taste even better, so of course I started like any great taco maker would, with 2 tablespoons the onions and garlic.   Image

When I make any dish with a Mexican theme all the spices have to come out and play. I call this my 2 tablespoon of each count down. There is three pounds of meat here, and everybody needs to join the party. Chili powder, Mexican oregano, garlic powder, smokey paprika, cumin, tomato paste and Kosher salt, Now for the black pepper, I add a teaspoon, but the cayenne I just use a small pinch because I l like spicy but Steve, not so much.Image

Let the browning begin. I cook all this together until the meat is well browned and the spices have been combined throughout before I add the beef stock, you know to give it a beefy flavor. I let this all simmer for around 45 minutes or until most of the liquid has reduced.Image

At this point I taste for seasoning, depending on your taste, maybe a little more salt and some finely chopped cilantro. My toppings for this dish I just made some cilantro lime rice, some black beans with some finely minced red onions, and my fresh grape tomato salsa. Last, but not least, shredded  Colby-Jack cheese.ImageImageImageImage

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Tacos!

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I need to catch up on posting some of my recipes but tonight, it’s tacos and a movie.

 

Tacos!

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