Chachas Greasy Taco Recipes

CHACHA'S GREASY TACO RECIPE

Steps:

• In large skillet brown meat, onion and garlic. Add Taco Seasoning Mix, cumin, diced green chilies, and water, turn heat to low and allow to simmer until all liquid has evaporated.
• Grate Cheese and set aside. In large cast iron skillet, heat oil to sizzling. Place torilla in grease allow to fry for a few seconds then turn, put a couple of tablespoons full of meat and some cheese in middle of tortilla, allow to cook a few and fold in half over mixture before getting to crispy.
• Place paper towels in baking sheet, put each finished taco in this sprinkling with parmasan cheese, and place in oven set at warm or less than 200 degrees. Continue making tacos, and placing until sheet is filled.
• Shred lettuce finely; chop tomatoes, green onions, radishes, and cucumber; grate some more cheese for toppings. Also include salsa and sour cream, even some avacado or quacamole if you like.
• Get out plenty of napkins cuz you're soooo gonna need em.

TORCHY'S TACOS GREEN CHILE QUESO

Steps:

• Heat oil in a skillet over medium-high heat; add onion and jalapenos. Cook, stirring frequently, until tender, about 5 minutes. Add garlic; cook for 1 minute more and remove from heat.
• Transfer jalapeno mixture to a blender. Add water, diced tomatoes, hot green chiles, mild green chiles, and cilantro. Cover and blend on high until mostly smooth.
• Pour blended mixture into a large pot over medium heat. Add processed cheese, chicken soup, cream cheese, hot sauce, cumin, and chili powder. Cook and stir until completely melted, 5 to 7 minutes. Stir in lime juice; reduce heat to low.

EASY TACOS

Steps:

• Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
• Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
• Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.

CHA CHA'S WHITE CHICKEN CHILI

Steps:

• Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
• Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.

HARD TACO SHELLS

Steps:

• Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
• Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.