QUESABIRRIA TACOS RECIPE - NYT COOKING
The little puddle of fat floating on top of a pot of birria is pure gold, stained red from chiles, and rich with all the concentrated flavors of the original stew. In other words: Don’t waste it! Instead, spoon the fat off the top of the broth and reserve it for crisping tortillas to make quesabirria tacos, pan-fried until crisp, with cheese smushing out of the edges and browning in the pan. You can enjoy the tacos with salsas or hot sauce, but the birria meat and cooking oil are so flavorful that a little cilantro and onion are all you really need.
Provided by Tejal Rao
Total Time 15 minutes
Yield 4 tacos
Number Of Ingredients 6
Steps:
- Use a spoon to skim the red-stained fat floating on the top of the birria pot — it’s deeply seasoned and the key to crisp, delicious tacos — and put it on a plate. Pull the meat and shred it with your hands, or a fork. (The meat should be very lightly dressed in broth, but not swimming in it.)
- Heat a large nonstick or cast-iron skillet over medium. Working quickly, dip each tortilla into the birria fat on one side then flop it onto the hot pan, fat-side down. As it starts to sizzle, sprinkle 1/4 cup cheese to cover each tortilla, going all the way to the edges, then sprinkle about 1/4 cup meat over half of each tortilla.
- As the tortillas brown and the cheese starts to melt, fold each tortilla in half to cover the meat, pressing down gently. It’s OK if some cheese spills out, in fact, it’s encouraged; this leads to lacy, crispy edges. Manage the heat and flip the tacos as needed to avoid burning, cooking until crisp on both sides.
- Just before eating, lift up the taco edge and season each with a little onion, cilantro and lime juice, to taste.
TOP SECRET RECIPES | ISLANDS YAKI SOFT TACOS
Menu Description: "Three flour tortillas stuffed w/marinated chicken, teriyaki sauce, Jack cheese, pineapple, lettuce, tomatoes & scallions." If you love the sweet taste of teriyaki marinated chicken, you'll dig the Yaki Soft tacos at this Hawaiian-themed burger chain. Sure, Islands is famous for its burgers, but many also go for the several choices of soft tacos -- and the one I've cloned here is the top-seller. After testing all popular brands of teriyaki sauce on the market, I found that none have the heavy ginger notes of the chain's version, so you'll want to make the sauce from scratch. Which is really no big deal, since it's an easy process and you'll end up with a teriyaki sauce/marinade that's better than any store version, and you can use it in all sorts of recipes. When you buy the canned pineapple, go for the 20-ounce can or get two 8-ounces cans. You'll need that much since you'll use the pineapple chunks in both the sauce and on the tacos (and you'll even use some of the juice from the can in your teriyaki sauce). When chopping the chunks, take the time to slice each chunk into quarters (lengthwise, with the grain) so you get thin pineapple pieces that are the exact size of the stuff they use in the restaurant. Or you can find smaller Del Monte PINEAPPLE TIDBITS in 100% Pineapple Juice 20oz (2 Pack)onclick="window.open(this.href, '', 'resizable=yes,status=no,location=no,toolbar=no,menubar=no,fullscreen=no,scrollbars=yes,dependent=no,width=700,height=700'); return false;"> pineapple chunks in some stores (see Tidbits). Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.
Provided by Todd Wilbur
Total Time 6 hours 0 minutes0S
Prep Time 3 hours 0 minutes0S
Cook Time 3 hours 0 minutes0S
Number Of Ingredients 16
Nutrition Facts : Calories 960 calories
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TASTY FISH TACOS | FISH RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 35 minutes
Cuisine mexican
Calories 418 calories per serving
- In a bowl, mix the flour and a pinch of sea salt with 60ml of water to form a dough. Knead for a couple of minutes, then put aside.
- Peel the kiwi fruit, cut in half and put into a large dry non-stick frying pan on a medium heat with the green halves of the spring onions and the deseeded chilli.
- Lightly scald it all, turning every now and again, then place in a blender with half the coriander, the juice of 1 lime and a few shakes of chipotle Tabasco. Blitz until smooth, then taste and season to perfection.
- Very finely slice the red cabbage, ideally on a mandolin (use the guard!), scrunch with the remaining coriander leaves and the vinegar and orange juice, then season to perfection.
- To make your tacos, divide the dough into four balls and roll out each one thinly. Cook each through in a non-stick pan for just 1 minute on each side until soft, turning when you see bubbles. Cover with a tea towel to keep warm.
- Slice up the whites of the spring onions. Deseed the pepper and cut into 1cm dice. Slice the fish into 2cm strips, then toss with the spring onion, pepper and 1 tablespoon of oil.
- Return the pan you used for your tacos to a high heat and cook the fish mixture for around 4 minutes, or until the fish is cooked through and lightly golden.
- Divide the yoghurt, fish and veg between your warm tacos. Serve with the dressed red cabbage, that killer salsa and lime wedges for squeezing over, then devour!
CHICKEN TACOS WITH CHIPOTLE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine mexican
- Build the tacos quickly: Put a spoonful of the saucy chicken in the center of each tortilla. Top with a teaspoon of chopped white onion, a few slivers of serrano chile, some radish and avocado slices, a teaspoon of queso fresco and a teaspoon of crème fraîche. Add a few cilantro springs and a small pinch of oregano. Serve immediately with lime wedges on the side.
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