TIJUANA TACOS RECIPE - FOOD.COM
Living in Tijuana for years, it's been hard to be back living in the U.S. Everyone once in a while, (once a month), I absolutely have to make this. Best if you can make homemade flour tortillas, but just fine with store bought.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 Quesadillas con carne, 3 serving(s)
Number Of Ingredients 13
Steps:
- Saute diced onions in olive oil until brown, put in bowl, cover with aluminum foil.
- Pit avocados, remove the meat from the skin. Slice thinly, place in a bowl.
- Mix salt, avocado, and minced garlic until a relatively consistent texture (still chunky).
- Juice limes over avocado mixture, mix thoroughly.
- Warm the beans in a pot on low heat (include all the liquid from the can). While simmering, prepare the meat.
- First, make sure to buy steaks sliced 1/4" thick (carne asada cut).
- Marinade the steak if you want (I don't, with the seasoning).
- Let the steaks warm up to room temperature.
- Pre-heat grill on high.
- Rub steak seasoning on both sides of each steak.
- Place on grill.
- Put 1 teaspoon Siracha on each steak, rub to spread evenly.
- Grill on high for 3 to 4 minutes each side, or until medium rare.
- Remove the steaks, but leave the grill on. Throw the 6 jalapenos on the grill, set to low, and leave to cook, turning frequently.
- Cut the meat into 1/4" cubes, set in bowl, cover with aluminum foil.
- Layer half of each tortilla with cheese, fold, and grill on high for about 45 seconds each side (until starting to turn brown and cheese completely melted). Immediately remove. At the same time, remove now cooked jalapenos.
- Quickly open each quesadilla and layer with beans, meat, avocado, cilantro and onion, and top with your favorite salsa and jalapeno chilis.
- Eat quickly -- enjoy.
Nutrition Facts : Calories 1019.1, FatContent 57, SaturatedFatContent 25.4, CholesterolContent 197.9, SodiumContent 1837.5, CarbohydrateContent 64.5, FiberContent 9.2, SugarContent 15, ProteinContent 66.7
TIJUANA TACOS - BIGOVEN.COM
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Total Time 30 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 18
Steps:
- "Preheat oven to 175 - 200 degrees F. Unwrap taco shells and put in oven to warm. Heat oil in a large nonstick skillet over medium heat. Add the onions and carrots and cook, stirring occasionally, until vegetables begin to brown, about 6-7 minutes. Stir in bulgur, chili powder, coriander, and cumin and cook, stirring, 1-2 minutes. Stir in V8 Juice and bring to a boil. Reduce heat, cover, and simmer 15 minutes or until bulgur is tender. Add beans to pan and mash them slightly with the back of a wooden spoon or with a fork. Stir in cilantro and heat through. To serve tacos, add some of the bean mixture to a taco shell. Toppings can be selected from cheese, lettuce, tomatoes, green onions, and optional sour cream & yogurt mixed together. Per serving: 311 Calories (kcal); 18g Total Fat; (49% calories from fat); 10g Protein; 31g Carbohydrate; 28mg Cholesterol; 263mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Recipe by: The No-Tofu Vegetarian Cookbook Converted by MM_Buster v2.0n."
Nutrition Facts : Calories 536 calories, FatContent 26.4920723771256 g, CarbohydrateContent 55.3133783143535 g, CholesterolContent 44.65125 mg, FiberContent 8.90318856954123 g, ProteinContent 20.2596422421194 g, SaturatedFatContent 11.4901689703614 g, ServingSize 1 1 Serving (235g), SodiumContent 624.048044885057 mg, SugarContent 46.4101897448123 g, TransFatContent 1.38568335967078 g
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