Spoon Taco Recipes

SPOON TACOS RECIPE - (4.6/5)

Steps:

• Brown ground beef (or other meat). Drain excess grease, use paper towels to sop up or use a turkey baster to remove it. Add taco seasoning, water, garlic and green taco sauce. Once water has boiled off, add refrained beans and mix in. Cook until all hot. Add anything else you like on tacos, or add it when you have everything in bowl. Break up Fritos in a bowl, Drop hot mixture on top and add cheese, sour cream and Western dressing. Western Dressing: 1 cup sugar 1 cup canola oil 1/2 cup cider vinegar 1 teaspoon Worcestershire sauce 1/2 cup catsup 4 teaspoons onions, grated or 4 teaspoons dry onion flakes 1 teaspoon garlic, minced 1/2 teaspoon salt Mix all ingredients in blender until smooth. Makes about 4 cups.

SUNNY'S TEX-MEX SPOONBREAD

Steps:

• Preheat the oven to 400 degrees F.
• For the chorizo: In a large cast-iron skillet over medium heat, add the butter, chorizo, onion and garlic. Cook, stirring to keep the onions from browning, until the chorizo is cooked through and broken down to resemble ground meat, about 10 minutes.
• For the cornmeal: Into the skillet with the chorizo, add the milk, buttermilk and cornmeal. Bring to a simmer while whisking, to keep the cornmeal from clumping or sticking in the corners. When the liquid begins to thicken, turn off the heat and continue to stir until the mixture is the texture of loose grits.
• In a medium bowl, whisk the eggs while very slowly adding a bit of the cornmeal mixture. Whisk vigorously to combine and then feel the outside of the bowl. If it's not warm, add a bit more of the cornmeal mixture while continuously whisking; keep adding the cornmeal mixture until the eggs are just as warm as the cornmeal mixture. Then, reversing the order, slowly pour the egg mixture into the cornmeal mixture, whisking vigorously. Add the Cheddar, mozzarella, corn, chopped tomatoes and chiles and scallions to the skillet and stir to combine.
• Bake until the edges are golden brown and the center is set, 35 to 40 minutes.

PUFFY TACO SHELLS

Steps:

• Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
• Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
• Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
• When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
• Fill with your favorite taco fixings and serve while shells are still warm.

SPOON TACO

Steps:

• cook and drain beef and add taco seasoning to packet directions.
• on a plate layer chips, lettuce, cheese, and other taco toppings and taco sauce.
• scoop and enjoy.