Horneado De Tacos Recipes

CLASSIC HARD SHELL TACOS

Steps:

• In a small bowl, combine chili powder, cumin, salt, garlic powder, onion powder, paprika and dried oregano. Set aside.
• Heat olive oil in a large nonstick skillet over medium-high heat.
• Add onions and saute for 5 minutes, stirring occasionally, until softened and translucent.
• Add ground beef and break up into smaller chunks using a wooden spoon. Cook, stirring occasionally, until the beef is completely browned, about 6 to 8 minutes.
• Add small bowl of taco seasoning and tomato paste. Mix thoroughly until tomato paste is completely combined with all the meat.
• Add water, mix to combine and remove the taco meat from the heat.
• Heat up hard taco shells according to package instructions.
• Divide meat mixture into taco shells and top with shredded cheese, lettuce, diced tomatoes, sour cream and salsa. Serve immediately.

HORNEADO DE TACOS

Steps:

• Calienta el horno a 400°F.
• Prepara los macarrones como se indica en el paquete. Mientras estos se cuecen, cocina la carne con el sazonador para tacos tal como se indica.
• Incorpora la crema agria a los macarrones ya preparados; pon la mitad de los macarrones en una fuente para hornear cuadrada de 8 pulgadas rociada con aceite en aerosol. Cubre esto con la mezcla de carne, 1 taza del queso y el resto de los macarrones; tápalo.
• Hornéalo por 15 min.; cubre con la salsa y el queso restante. Hornéalo destapado por 5 min. más o hasta que el queso esté derretido.

TACOS DORADOS DE PAPA (POTATO TACOS)

Steps:

• Add the tomatoes, onion and garlic to a blender, and blend until smooth.
• Heat a pot (preferably the same pot used to cook the potatoes to save on dishes) over medium and add ¼ cup of oil. Once hot and shimmering, add the blended tomato mixture. Cook until it starts to reduce and darken, stirring occasionally, about 15 minutes.
• Add the cooked potatoes to the pot and mash with a bean or potato masher until fully incorporated with the tomato mixture and just slightly chunky, but mostly smooth. Add salt, cumin and nutritional yeast, if using, and stir to combine. Turn off the heat. Taste and adjust seasoning if necessary.
• Add the shredded cabbage to a bowl with the lemon juice and a pinch of salt. Toss to incorporate, and set aside.
• Heat a dry (12-inch) skillet over medium. Warm all of the tortillas on each side in the dry skillet until soft and pliable, about 1 minute, and stack in a dish towel to keep warm. Add about ¼ cup of the potato mixture to half of each tortilla and fold over to cover. Try to keep the potato mixture completely tucked inside, then place the stuffed tortilla on a tray or plate lined with paper towels. Repeat with all of the tortillas.
• Meanwhile, heat remaining 1½ cups of oil in a separate skillet over medium. Test the oil temperature by dipping an end of a tortilla to check for bubbling. Once the oil is hot, add 4 to 5 tacos at a time to the skillet. Cook the first side for 1 to 3 minutes, then gently flip and cook for an additional 1 to 3 minutes until crispy and golden.
• Carefully remove the tacos from the hot oil and return to the paper towel-lined tray or plate to drain off excess oil. Cook the remaining tacos, adding additional oil as needed and scooping out any potato bits with a slotted spoon.
• Serve immediately with sour cream and shredded cabbage.