TACOS DE MEXICO RECIPES

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TACOS DE MATAMOROS | ALLRECIPES



Tacos De Matamoros | Allrecipes image

A staple dish in Matamoros, Mexico, this simple recipe starts with ground beef mixed with spices that you already have in your kitchen and turns into a great family dinner! Perfect to 'make ahead' on busy days. Serve with warm corn or flour tortillas, Spanish rice, and beans-a-la-charra.

Provided by RHONDA35

Categories     World Cuisine    Latin American    Mexican

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 14

2 pounds ground chuck
2 tablespoons chili powder
2 tablespoons paprika
1?½ teaspoons cumin
1 teaspoon salt
½ teaspoon garlic powder
2 cloves garlic, chopped
½ medium green bell pepper, chopped
½ medium onion, chopped
12 (6 inch) corn tortillas
12 ounces queso asadero (white Mexican cheese)
1 (8 ounce) container sour cream
1 large tomato, diced
2 cups shredded lettuce

Steps:

  • Place the ground chuck in a large skillet, and season with chili powder, paprika, cumin, salt, garlic powder, and garlic. Pour in enough water to cover. Bring to a boil. Reduce heat to low, and simmer 1 hour. Add more water as necessary during cook time, and break the meat into small pieces.
  • Mix the bell pepper and onion into the skillet, and continue to simmer 30 minutes. Drain and reserve juices. Skim the fat off the juices(or, if not preparing the tacos right away, place juices in the freezer until fat may be easily removed from the top). Mix 5 tablespoons of the remaining juices back into the skillet with the beef, and cook until heated through.
  • Serve the beef on the tortillas. Garnish with queso asadero, sour cream, tomato, and lettuce.

Nutrition Facts : Calories 628.8 calories, CarbohydrateContent 33 g, CholesterolContent 128.5 mg, FatContent 39.1 g, FiberContent 6 g, ProteinContent 38.4 g, SaturatedFatContent 20.5 g, SodiumContent 868.2 mg, SugarContent 2.8 g

TACOS DE CANASTA RECIPE - TABLESPOON.COM



Tacos de Canasta Recipe - Tablespoon.com image

Provided by TABLESPOON.COM

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Yield 10

Number Of Ingredients 19

5 sheets of parchment paper
8 dried guajillo chiles, stems and seeds removed, rinsed
1 garlic clove
1/2 white onion
1/4 cup cilantro, chopped
1 teaspoon seasoning salt
2 tablespoons grape seed oil
25 corn tortillas
1 wicker basket
2 tablespoons of grape seed oil
5 cups Yukon gold potatoes, peeled and chopped in small cubes
2 Roma tomatoes, chopped
1/2 cup white onion, chopped
1 serrano chile, seeded and chopped
1/3 cup cilantro, chopped
1/2 teaspoon sea salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon ground cumin
1/2 teaspoon garlic powder

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.

Nutrition Facts : ServingSize 1 Serving

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