Po Tacos Recipes

POTATO TACOS

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
• Drain potatoes and transfer to a large bowl. Pour in milk and mash until smooth. Stir in onions and cheese; mix well. Spoon 2 heaping tablespoons of potato mixture into the center of each tortilla and fold in half; secure with a toothpick.
• In a large skillet add enough oil to reach 1 inch in depth and heat over medium-high heat. Fry tortillas until crispy. Serve with ranch dressing for dipping.

MEXICAN POT ROAST TACOS

Steps:

• Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven, or other heavy pot that has a tight cover, heat 2 tablespoons of olive oil over moderately high heat. Add the garlic and the beef to the pot, browning the meat on all sides, taking the time to get a nice crust on the outside. Add the onion and allow to lightly brown, about 3 to 4 minutes. Add the crushed tomatoes, plus 1 tomato can of water, spices, season with salt and pepper, to taste, and add enough water to cover the meat. Bring to a boil then reduce heat and simmer with a lid for 3 hours until the meat is fork tender. Let meat cool in the liquid. Shred meat and set aside.
• Heat a large pot of oil over medium heat. When oil reaches 350 degrees F, fry the corn tortillas 1 at a time. Place the tortilla in the oil and wait about 30 seconds. Then use the handle of a wooden spoon to press down into the center of the tortilla and fold it in the middle. Hold down for a few seconds waiting for the tortilla to form into taco shell and then drain on paper towels. Season with salt.
• To make salsa, pulse all the ingredients, except the tomato juice, in a food processor. Add the reserved tomato juice if the salsa is too thick. Drizzle salsa with olive oil, cover with plastic wrap and set aside, allowing the flavors to marry.
• To assemble the tacos:
• Lay some shredded cabbage as a base. Top with some shredded beef. Serve alongside Guacamole and salsa. Garnish with fresh cilantro leaves.
• Halve and pit the avocados. With a tablespoon, scoop out the flesh into a mixing bowl. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky. Add the remaining ingredients, and fold everything together. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
• Lay a piece of plastic wrap tight on the surface of the guacamole so it doesn't brown and refrigerate for at least 1 hour before serving.

PO-TACOS

Steps:

• Preheat the oven to 400 ° F.
• Poke several holes in the sides of the potatoes, place on a baking sheet lined with foil and bake for 1 hour.
• Slice the potatoes down the middle, scoop out half of the flesh, and fill with desired accompaniments.

CRISPY POTATO TACOS RECIPE BY TASTY

Steps:

• Thoroughly wash the potatoes and peel the skin off. Cut into smaller pieces and place in a pot of cold water.
• Bring to a boil over medium high heat and allow potatoes to cook until they are soft.
• Place softened potatoes into a large bowl. Mix in sour cream, garlic, cumin, salt pepper and oregano, and mash until well combined.
• Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don't break.
• On half of the tortilla, place about one Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas.
• Heat one inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about two minutes on each side.
• Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel.
• Serve with your favorite toppings.
• Enjoy!

PO'BOY TACOS

Steps:

• Combine mayonnaise, cocktail sauce and wing sauce; set aside. In another bowl, mash avocado with lime juice until combined; set aside., In a shallow bowl, mix flour, cornmeal and Creole seasoning. Add shrimp, a few pieces at a time, and turn to coat; shake off excess. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 4-6 minutes., Spread avocado mixture over tortillas. Top with shrimp, mayonnaise mixture, tomato and cilantro.

BLACKENED CATFISH PO'BOY TACOS WITH CAJUN REMOULADE

Steps:

• Blackened Catfish.
• Season fish liberally on one side with blackening spice and a small amount of salt and pepper. Set aside.
• Place cast iron skillet on a burner and turn on high for about 3 minutes, until it becomes very hot. Turn off flame, add oil and place fish, seasoning side down, in pan.
• Turn flame back on and cook fish, seasoning side down, until translucent, about 5 minutes. The fish will turn white except for a small amount of pink in center. At this point, turn off heat and flip fish over in pan.
• Allow to sit in pan for about 1 minute. Remove from pan and place on a paper towel to absorb some of residual oil.
• Heat three tortillas in microwave for 30 seconds, to warm. Spread a small amount of remoulade on each tortilla, then lay three roughly equal-sized portions of fish on individual tacos. Top with lettuce (or cabbage) and tomato, then dollop a generous portion of remoulade on top of tacos. Makes 4 servings of 3 tacos.
• Remoulade:.
• In a bowl, combine all the ingredients and stir.

INSTANT POT BIRRIA TACOS RECIPE BY TASTY

Steps:

• Remove the stems and seeds from the guajillo, ancho, New Mexico, and arbol chiles.
• Season the short ribs with salt and pepper.
• Set the Instant Pot to Sauté mode. Add the chiles and toast until aromatic, 6-8 minutes. Remove from the Instant Pot.
• Heat 2 tablespoons of vegetable oil in the Instant Pot until shimmering. Working in batches, add the short ribs and sear on each side for 4 minutes, or until golden brown. Remove from the pot.
• Add the remaining ½ tablespoon vegetable oil to the Instant Pot. Once shimmering, add the onion and garlic and sauté until softened, about 8 minutes. Stir frequently with a wooden spoon, scraping up any browned bits from the bottom of the pot.
• Add the McCormick® Dried Bay Leaves, cinnamon stick, McCormick® Whole Black Peppercorns, McCormick® Dried Oregano, McCormick® Ground Cumin, McCormick® Ground Coriander, McCormick® Ground Cloves, ginger, and tomato paste. Cook, stirring, for 2 minutes, or until combined. Add the apple cider vinegar and beef stock.
• Return the chiles and short ribs to the pot, making sure they are completely submerged in the stock. Secure the lid, making sure the vent is closed. Select "Cancel" to disable sauté mode, then set the Instant Pot to pressure cook on high for 1 hour.
• Once the timer goes off, release the vent. It will take approximately 15 minutes for all the steam to be released. Remove the lid, discard the bay leaves and cinnamon stick, and transfer the beef to a large bowl. Shred the meat with 2 forks.
• Transfer the chiles and half of the braising liquid to a blender. Blend on medium speed until smooth. Pour the blended liquid back into the pot. Add the shredded beef, then season with salt and pepper to taste.
• Make the tacos: Heat a medium skillet over medium heat. Working in batches, dip a tortilla in the birria broth to coat, then transfer to the skillet and cook until toasted, about 2 minutes per side. Add Chihuahua or mozzarella cheese and shredded beef to one side of the tortilla. Close the tortilla and continue cooking for 2 minutes more, or until the cheese has melted.
• Garnish the tacos with onion and cilantro. Serve with the birria broth alongside for dipping.
• Enjoy!