MOZZARELLA TACOS RECIPES

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BIRRIA TACOS RECIPE | REE DRUMMOND | FOOD NETWORK



Birria Tacos Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 3 hours 45 minutes

Cook Time 45 minutes

Yield 8 to 10 servings

Number Of Ingredients 21

5 dried ancho chiles, stemmed and deseeded
5 dried New Mexico chiles, stemmed and deseeded 
4 dried chile de arbol, stemmed and deseeded 
4 Roma tomatoes, halved 
1 white onion, quartered 
8 cloves garlic
4 cups beef broth 
1 tablespoon vegetable oil 
3 pounds chuck roast, cut into 1-inch cubes 
Kosher salt and freshly ground black pepper 
1/4 cup apple cider vinegar 
1 tablespoon ground coriander 
1 tablespoon ground cumin 
2 teaspoons dried oregano 
2 cinnamon sticks 
2 dried bay leaves 
20 corn tortillas
2 cups shredded mozzarella 
1 cup finely diced onion 
1/2 cup chopped fresh cilantro 
4 limes, cut into wedges 

Steps:

  • Preheat the oven to 300 degrees F.
  • For the beef: Combine the ancho, New Mexico and de arbol chiles, tomatoes, onion, garlic and beef broth in a large pot. Place over medium heat and bring to a gentle simmer. Continue to simmer for 12 to 14 minutes while you sear the beef.
  • Heat the oil in a large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper. In two batches, sear the beef, browning on all sides, about 6 minutes per batch. Transfer the beef to a plate.
  • Using an immersion blender, blend the chile and tomato mixture until smooth.
  • Add the blended sauce to the Dutch oven, scraping the pan to release any bits stuck to the bottom. Add the meat back to the pot with any juices from the plate. Add the apple cider vinegar, coriander, cumin, dried oregano, cinnamon sticks and bay leaves. Bring to a simmer, cover and transfer to the oven. Cook until the beef is very tender, about 3 hours.
  • Remove the beef to a bowl and shred with 2 forks. Set aside.
  • For the tacos: To build the tacos, grab a tortilla and dip it in the warm braising liquid. Lay the tortilla on a griddle over medium heat, top with a couple of tablespoons of the mozzarella and 2 to 3 heaping tablespoons of the beef. Add a little onion and cilantro, then fold in half to close. Repeat with 3 more tortillas.
  • Cook the tacos on the griddle until crisp, 30 to 45 seconds per side.  Remove to a platter and squeeze over the lime juice. Repeat with the remaining tortillas and serve with the braising liquid on the side for dipping.

RANCH CHICKEN TACOS RECIPE | ALLRECIPES



Ranch Chicken Tacos Recipe | Allrecipes image

A great change from regular Mexican style tacos. A cool summer dinner, made quick with leftover rotisserie chicken. Naturally you can use any type of chicken cooked the way you like; just be sure to shred it for real tacos.

Provided by Joan Dredge

Categories     Mexican Recipes

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 8 tacos

Number Of Ingredients 12

½ cup ranch dressing
¼ cup reduced-fat sour cream
1 (1 ounce) packet taco seasoning mix, divided
1 tablespoon mild chunky salsa
2 cups shredded rotisserie chicken
8 (6 inch) corn tortillas
shredded lettuce
1 tomato, chopped
4 green onions, sliced
1 (4 ounce) can sliced black olives
1 avocado - peeled, pitted and diced
1 cup shredded Colby-Monterey Jack cheese

Steps:

  • Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
  • Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
  • Warm the tortillas in a skillet for about a minute on each side to make them pliable. Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

Nutrition Facts : Calories 716.7 calories, CarbohydrateContent 40.3 g, CholesterolContent 101.3 mg, FatContent 49 g, FiberContent 8.7 g, ProteinContent 30.7 g, SaturatedFatContent 15.3 g, SodiumContent 1419 mg, SugarContent 4.9 g

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