Freshfriedspicysofttacos Recipes

SWEET AND SPICY SHORT RIB TACOS

Steps:

• Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.
• Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.
• Pour the sauce over the ribs (liquid should reach about halfway up sides of meat),
• cover and cook for 7 hours on high until very tender. Allow the ribs to cool slightly in the sauce.
• Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro.

CRISPY FRIED TACOS

Steps:

• In a blender, combine the salsa ingredients; cover and pulse until salsa reaches desired consistency. Transfer to a large bowl; cover and refrigerate., In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt. Meanwhile, in another large skillet, fry tortillas in oil in batches just until crisp; drain on paper towels., Fill tortillas with beef; sprinkle with cheese. Fold in half. Serve with lettuce and salsa.

SPICY GROUND BEEF TACOS

Steps:

• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring occasionally, until tender, about 4 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, coriander, paprika, oregano and garlic powder; cook, stirring, until the onion is coated, about 1 minute.
• Add the beef, 1 teaspoon salt and a few grinds of pepper to the skillet. Cook, breaking up the meat, until no longer pink, about 5 minutes. Add the tomatoes, hot sauce and 1/4 cup water and bring to a simmer. Reduce the heat and cook, stirring occasionally, until the juices are slightly thickened, 5 to 7 minutes. Season with salt and pepper.
• Meanwhile, warm the taco shells as the label directs. Fill with the beef mixture and top with lettuce, cheese and/or pickled jalapenos.

NO FUSS SHREDDED BEEF TACOS

Steps:

• Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions.
• Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture.
• Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours.
• Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.

BEEF SOFT TACOS

Steps:

• In a medium bowl combine the beef with the flour, salt, minced onion, paprika, chili powder, garlic powder and onion powder Use your hands to mix evenly.
• Heat skillet to med/low heat.
• Add beef mixture and water to the pan.
• Brown the beef, breaking it up as it cooks.
• Heat the tortillas in the microwave, wrapped in damp paper towels.
• Spread meat into tortillas, top with cheese, tomatoes, lettuce and sour cream.

FRESH, FRIED & SPICY SOFT TACOS

Steps:

• In a medium skillet, brown meat on medium-high heat. Drain fat.
• Stir in Taco Seasoning Mix, red pepper and water.
• Bring to a boil. Reduce heat and simmer for approximately 5 minutes.
• While meat is simmering, add oil to a separate large skillet on low until oil is hot.
• Using tongs, immerse one tortilla at a time completely in oil. Cook tortilla for approximately one minute, turning it over several times in the oil.
• Remove tortilla from oil and place on paper towel.
• Plate each tortilla and add a couple spoons of seasoned meat, cheese and lettuce. Fold tortilla over and serve. Top with taco sauce, sour cream, salsa if desired.

SPICY STEAK AND CORN SOFT TACOS

Steps:

• Heat oil in heavy large skillet over medium heat. Add onion and bell pepper and sauté until tender, about 10 minutes. Transfer to plate. Add steak to skillet and stir until no longer pink, about 1 minute. Return onion and pepper to skillet. Add corn, jalapeño, cumin and chili powder and stir until heated through. Season with salt and freshly ground pepper. Remove from heat and mix in cilantro. Transfer steak mixture to heated bowl and keep warm.
• Cook tortillas over gas flame or electric burner until they just begin to color. Transfer to napkin-lined basket.
• Serve tortillas, steak mixture, cheese, tomatoes and sour cream separately, so diners can assemble tacos at the table.

SPICY FISH TACOS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease or line a rimmed baking sheet with foil.
• Rinse tilapia and pat dry. Rub all sides with Cajun seasoning. Place on the prepared baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes. Cut into bite-sized chunks.
• Assemble tacos in tortillas with onion, jalapeno, lettuce, and salsa.

KITCHEN-SINK SOFT TACOS

Steps:

• Cook rice according to package directions. In a microwave-safe bowl, combine chili and taco seasoning. Cover and microwave on high for 2-3 minutes or until heated through. , Spoon rice and chili onto tortillas; sprinkle with cheese. Fold sides of tortilla over filling.