PICS OF TACOS RECIPES

Steps:

• Heat margarine over medium heat in a skillet. Cook and stir onion and garlic in the hot skillet until tender, 3 to 4 minutes. Add eggs, 1/4 cup salsa, and cumin; scramble until set, 3 to 4 minutes. Stir in Cheddar cheese.
• Spoon eggs evenly into tortillas; fold and top with remaining 1/4 cup salsa.

Steps:

• Line basket with 3 sheets of parchment paper, leaving approximately a 6-inch overhang, enough to cover tacos.
• In a large stock pot, boil dried chiles with enough water to last for 10 minutes, covered. Remove from heat, set aside and cool.
• In a blender, place boiled chile skins, garlic clove, 1/2 onion, cilantro, salt and 1 1/2 cups of water where the chiles were boiled. Blend until smooth.
• Heat grapeseed oil in a large sauté pan. Pour mixture into sauté pan and fry for 2 minutes, stirring frequently.
• Remove from heat and cover.
• For filling: Heat oil in a large sauté pan.
• Add potatoes and cook for 10 minutes.
• Add tomatoes, onion, serrano chile and cilantro. Stir to combine. Season with salt, pepper, cumin and garlic powder.
• Stir, cover and cook until potatoes are tender; approximately 10 minutes.
• Uncover and cook for 2-5 minutes or until liquid has evaporated.
• To assemble: Return sauce to medium heat for 2 minutes until the sauce begins to boil. Decrease heat to low.
• Dip tortillas, one at a time, in sauce covering both sides.
• Transfer dipped tortillas to a large plate and fill with potato mixture. Fold and place taco in basket. Repeat with remaining ingredients.
• Cover basket with overhang and 2 sheets of parchment paper and a plastic bag or wrap.
• Let tacos rest and steam in basket for 1 hour before serving.