Mexican Flag Tacos Recipes

MEXICAN FLAG TACOS

Steps:

• Cook onion in 1 tablespoon oil till tender; stir in tomato sauce, peppers, and salt. Simmer, covered, for 5 minutes. Stir in chicken; heat through. Keep warm.
• In small skillet heat the 2 tablespoons oil. holding tortilla with tongs, dip each tortilla in the hot oil for about 10 seconds or till limp. Drain on paper toweling. Spoon a little green guacamole, white sour cream, and red meat mixture on one half of each tortilla. Fold in half over filling; Sere immediately.

AUTHENTIC MEXICAN TACOS RECIPE

Steps:

• Heat the oil in your skillet for two minutes over medium-high heat. Add your meat once the oil is hot enough to sizzle.
• Add the ground beef to the skillet and stir as the meat cooks evenly and begins to brown. This process will take between 6-8 minutes. While the meat is browning, use a wooden spoon or potato masher to break the ground beef up into smaller pieces.
• Add the beef broth, tomato paste, cumin, chili powder, oregano, garlic powder, sea salt, and black pepper to the skillet with the meat.
• Reduce the heat to medium and allow the meat mixture to simmer for about 3-5 minutes until the sauce becomes thick. Stir occasionally. When the sauce is thick, turn off the heat and set the skillet aside.
• Heat your tortillas by putting one tortilla at a time into a hot ungreased skillet or cast-iron comal for 30 seconds on each side.
• For each tortilla, add about 2-3 tablespoons of your taco meat mixture. Top the ground beef mixture with onion, cheese, cilantro, and tomato.
• Add whatever other garnishes you want to your tacos, including sour cream, salsa, pico de gallo, or guacamole. Squeeze the lime juice over your assembled tacos.
• Enjoy!

MEXICAN FLAG SALAD

Steps:

• In a large bowl; mix your beans, jalapenos, tomatoes, and bell pepper.
• In a small bowl; whisk together rice wine vinegar, garlic, oil, lime juice, Lawry's, pepper, and sugar.
• Pour the marinade into the bean mixture and toss to coat.
• Chill then enjoy!

MEXICAN CHICKEN TACOS

Steps:

• Place the chicken breasts in a dish and sprinkle with the lime juice. Cover and marinate for up to 12 hours.
• When ready to cook, preheat the oven to 140°C, 300°F, Gas Mark 1.
• Stack the tortillas, wrap in aluminum foil and place in the oven to warm through.
• Heat the olive oil in a large frying pan, add the onion, and garlic and sauté for 5 minutes, or until just tender.
• Meanwhile, cut the chicken into 6mm/1/4-inch pieces.
• Stir in the chicken pieces into the frying pan, season with the cumin, salt, and black pepper and cook for 5 minutes, stirring from time to time minutes, until the chicken is opaque and cooked through.
• Add the chopped tomato, coriander and the lemon juice, mix well then remove from the heat and transfer to a warm serving dish.
• To serve - Stack 2 tortillas (to prevent tearing) and place the chicken, salsa, lettuce on the tortilla stack. Roll it up and lick your fingers.

MEXICAN BREAKFAST TACOS

Steps:

• Crumble the sausage into a skillet over medium-high heat.
• Add the chopped onion.
• Cook and stir until evenly brown and set aside.
• Heat one skillet over medium heat, and heat another skillet over high heat for warmig skillet for warming tortillas.
• In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm.
• Add the sausage, and continue cooking and stirring until firm.
• Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable.
• Sprinkle a little shredded cheese onto each tortilla while it is still hot.
• Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.

TRADITIONAL MEXICAN STREET TACOS

Steps:

• Place a paper towel on a microwave-safe plate and top with tortillas; heat in the microwave for 10 seconds.
• Place chicken in a microwave-safe bowl; heat in the microwave until heated through, 30 seconds to 1 minute.
• Layer chicken, cilantro, onion, and guacamole, in that order, onto each tortilla. Squeeze lime juice over each taco.

BEEFY MEXICAN TACOS

Steps:

• Heat the oil in a large pan over medium high heat.
• Add the ground beef and beak up with a spatula.
• Add the onion to the pan.
• Cook, stirring occasionally, until beef is done and onion is soft, 5 to 6 minutes. Drain off any excess fat.
• Add the chili powder, garlic powder, onion powder, red pepper flakes, oregano, smoked paprika, cumin, salt, and pepper to the pan.
• Stir to coat the meat in the seasonings.
• Add the tomatoes to the pan and simmer for 2 to 3 minutes.
• Spoon the beef into the taco shells and add toppings such as lettuce, tomatoes, and cheese.
• Serve immediately.