Tacos tonight

In Mexico meals are served with warm tortillas, so as you eat you can wrap whatever is on your plate in a tortilla making it a taco. So I have decided to find and fix different tacos for my family. Hope you enjoy. – Pat

Beef tacos

1 tablespoon vegetable oil
1 onion, minced
3 garlic cloves, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon oregano
¼ teaspoon cayenne pepper
1 pound ground beef
½ cup canned tomato sauce
½ cup low sodium chicken broth
2 teaspoons cider vinegar
1 teaspoon light brown sugar
8 taco shells

Heat oil in a medium skillet over medium heat until simmering. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, spices, and 1 teaspoon salt. Cook until fragrant, about 30 seconds. Stir in the ground beef. Cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes. Stir in the tomato sauce, broth, vinegar, and sugar. Simmer until thickened, about 10 minutes. Season with salt to taste. Divide the filling evenly among taco shells and serve, passing favorite garnishes, such as cheese, lettuce, tomatoes, onions, sour cream. etc.

Chicken tacos

2 medium onions, chopped
2 tablespoons oil
1 16-oz can whole tomatoes
1 8-oz can tomato sauce
1 clove garlic, crushed
4 cups chopped chicken
1-1/2 teaspoon salt (optional)
1 tablespoon chili powder
¼ teaspoon pepper
12 warm flour tortillas
Chopped olives, shredded cheese, sour cream, lettuce

Sauté onions in oil; add tomatoes, sauce, spices and chicken. Simmer 60 minutes on low. Spoon mixture into warm flour tortillas. Add toppings.

Pork ‘n’ peppers tacos

1 medium onion, chopped
2 medium jalapeno peppers, diced
3 tablespoons vegetable oil
2 pounds boneless pork, cut into bite-size pieces
1 tablespoon chili powder
½ teaspoon salt
¼ teaspoon pepper
8 taco shells, warmed
Shredded lettuce, cheddar cheese, chopped tomato and salsa

In a large skillet, sauté onion and jalapenos in oil for 3-4 minutes or until tender. Add pork; cook and stir over medium heat until meat is no longer pink, about 8 minutes. Stir in chili powder, salt and pepper. Reduce heat; cover and simmer for 25-30 minutes or until the meat is tender, stirring occasionally. Serve in taco shells with lettuce, cheese, tomatoes, and salsa.

Fish tacos

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 cup beer
White sauce;
½ cup plain yogurt
½ cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12-oz) package corn tortillas
½ medium head cabbage, finely shredded

To make beer batter; in a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, and then quickly stir into the flour mixture (don’t worry about a few lumps).
To make white sauce: in a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne. Heat oil in deep-fryer to 375 degrees. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas, not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.


• A small amount of grated onion added to the butter when cooking fish will add an excellent bit of flavor.
• For a new taste in tea, add a small bit of dried orange peel to the teapot.

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