Mucho Choco Tacos Recipes

MACHO TACOS

Steps:

• If not using a microwave to warm the taco shells, preheat the oven to 350 degrees F.
• Set a large pan over high heat. Add the ground beef and cook while breaking up with the back of a spatula until well browned, 7 to 8 minutes. Drain the excess fat. Add the garlic powder, onion powder, paprika, black pepper, cayenne, chili powder, salt and 1/2 cup water. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until much, but not all, of the liquid is evaporated.
• Heat a non-stick skillet over medium heat and spray lightly with the cooking spray. Heat one flour tortilla at a time, on both sides, until puffy and slightly brown. Heat the taco shells in the microwave or oven.
• To assemble the tacos, place a flour tortilla on a plate and spread all over with the warm refried beans. Place a corn taco shell on the top, lift both sides of tortilla to wrap the taco shell and "glue" the tortilla to the shell. Scoop the ground beef mixture into the taco shell and top with Cheddar. Garnish with the tomatoes, lettuce and sour cream. Sprinkle the taco with the cilantro and serve with the lime wedges.

CHOCOLATE TACOS

Steps:

• In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, heavy cream and vanilla with a rubber spatula until combined.
• Prop up each end of a long wooden spoon on a can or bowl (you'll use this to shape the taco shells). Heat a large nonstick pan over medium-high heat; coat with cooking spray. Spoon 2 tablespoons of batter into the pan; use a small offset spatula to spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 more minute. Remove from the pan and immediately drape the pancake over the wooden spoon. Set aside to set, about 5 minutes. Repeat to make 8 to 10 tacos, wiping out the skillet and adding more cooking spray as needed.
• Put the chocolate chips in a heatproof bowl set over a saucepan of simmering water; stir until melted. Dip the edges of the taco shells in the melted chocolate and return to the wooden spoon; let set, about 5 minutes. (If making in advance, refrigerate until ready to serve.) Fill the taco shells with ice cream and garnish with some chopped pecans.

MUSHROOM TACOS

Steps:

• Heat olive oil in a saute pan over medium-high heat. Add onions and cook about 3 minutes. Add garlic and cook 2 minutes more. Add venison and mushrooms; saute until venison is cooked through, 5 to 7 minutes more. Season with taco seasoning.
• Toss cabbage, lime juice, cilantro, salt, and pepper together in a bowl.
• Place about 2 tablespoons cabbage mixture onto a tortilla and top with about 2 tablespoons meat mixture. Top with salsa and blue cheese. Repeat with remaining fillings, tortillas, and toppings.

BANANA CHOCO TACOS

Steps:

• Stack tortillas and either warm them wrapped in foil on a grill over medium low heat for 5 min.or in a microwave wrapped in a paper towel.
• Remove tortillas to a work surface and lightly brush each tortilla on 1 side with butter and sprinkle lightly with cinnamon sugar.
• Top half of the buttered side of each tortilla with some of the banana slices,choc chips, and marshmallows.
• Fold the other half over the filled half,pressing lightly.
• Use a spatula to place each taco atop the grill rack or in a skillet for 2 to 3 min until lightly browned and choc and marshmallows start to melt,flipping over halfway through cooking time.