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
ASIAN TACOS • TJ'S TASTE
Salty soy sauce, sweet molasses, woodsy ginger, toasty sesame seeds, and more marry together in this amazingly delicious Asian tacos recipe.
Provided by TJ
Categories Main Course
Total Time 60 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8
Number Of Ingredients 17
Steps:
- Add all the meat ingredients to pressure cooker liner or slow cooker crock.
- For Pressure Cooker (Instant Pot): Cook on HIGH pressure for 45 minutes. Release pressure naturally.For Slow Cooker (Crock Pot): Cook on LOW for 8 to 10 hours.
- Remove the beef from the cooker and shred using two forks; set aside.
- Pour the juices from the liner into a saucepan (or use the pressure cooker's saute function). Allow to boil on high heat, stirring occasionally, until reduced by about half.
- Put the beef and the sauce back into the cooker and mix together.
- In a glass bowl or a large plastic zip bag, mix together all of the slaw ingredients.
- Serve meat on low carb tortillas, shirataki noodles, spaghetti squash, or zoodles and top with slaw.
Nutrition Facts : ServingSize 1 serving, Calories 362 kcal, CarbohydrateContent 8 g, ProteinContent 35 g, FatContent 22 g, SodiumContent 758 mg, FiberContent 2 g, SugarContent 4 g
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