HOMEMADE TACO SAUCE
Simple and easy to make. Competes with any brand you buy off a grocery store shelf at a fraction of the price.
Provided by Michael Beatty
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan over low heat; cook at a simmer until slightly thickened, about 20 minutes. Cool sauce slightly before serving.
Nutrition Facts : Calories 14.7 calories, Carbohydrate 3.1 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.7 g, Sodium 351.9 mg, Sugar 1.9 g
SWEET AND SPICY SHORT RIB TACOS
Provided by Marcela Valladolid
Time 7h40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Soak the ancho chiles in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth.
- Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.
- Pour the sauce over the ribs (liquid should reach about halfway up sides of meat),
- cover and cook for 7 hours on high until very tender. Allow the ribs to cool slightly in the sauce.
- Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro.
SWEET AND SPICY SHRIMP TACOS
Steps:
- 1. Blend the light brown sugar, chili, cumin, paprika, and lime zest together in a medium bowl. Add all but 2 teaspoons of the spice mixture to a resealable plastic bag. Add the shrimp and the olive oil to the bag. Seal the bag and then turn over a couple times to coat the shrimp evenly. Set aside to marinate for 15 minutes.
- 2. Meanwhile, combine the sour cream with the reserved spice blend. Stir in the cabbage and season with salt and pepper.
- 3. Preheat a grill or grill pan to high. Toast the tortillas about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
- 4. Remove the shrimp from the marinade and season with salt. Grill the shrimp turning once, until nicely browned and just cooked through, about 2 to 3 minutes per side. Tuck the shrimp into the warm tortillas with the cabbage, cilantro leaves, and squeeze lime juice over top. Serve.
Nutrition Facts : Calories 578, Fat 22 grams, SaturatedFat 4 grams, Cholesterol 269 milligrams, Sodium 549 milligrams, Carbohydrate 51 grams, Fiber 8 grams, Protein 41 grams
SWEET AND SAUCY TACOS
From oceanspray.com with a few small changes. If you click on the words 'chili sauce' in the list of ingredients, it will link you to a definition of chili sauce in the Kitchen Dictionary. There are also copycat recipes for Heinz Chili Sauce on this site posted by food.com members. I strongly recommend preparing your own chili sauce over store bought. Just be sure to choose a recipe without HFCS or substitute with a better sweetener: honey, agave, raw, etc. Happy Autumn, everyone! Note: last time this was prepared I realized half way through cooking I was out of taco seasoning and used a homemade baharat spice mix: Recipe #224763. Yum! fyi 9 Nov 2010
Provided by COOKGIRl
Categories Meat
Time 33m
Yield 12 tacos
Number Of Ingredients 8
Steps:
- Note: I make my own cranberry sauce and freeze for later use in recipes. Or, if you have any leftovers from the Holidays, that works out conveniently, too. I recommend this basic recipe: Recipe #188835.
- Cook beef, onion and garlic in large skillet over medium-high heat, stirring frequently, for 6 to 8 minutes or until beef is cooked through and vegetables are softened; drain.
- Stir chili sauce, cranberry sauce and seasoning mix into beef mixture.
- Reduce heat. Cook for 10 minutes or until flavors are blended. Do not allow mixture to dry out, adding a little bit of water if necessary.
- Divide beef mixture evenly among taco shells.
- Top with cheese, tomato, lettuce and sour cream-any or all of your favorite taco garnishes.
Nutrition Facts : Calories 297.3, Fat 13.7, SaturatedFat 5, Cholesterol 51.4, Sodium 247.9, Carbohydrate 25.9, Fiber 1.4, Sugar 9.9, Protein 16.7
HOMEMADE TACO SAUCE
Provided by Taste of Home
Time 20m
Yield about 1 cup.
Number Of Ingredients 11
Steps:
- Combine all ingredients in a small saucepan. Heat over medium-low heat; simmer, uncovered, until thickened slightly, 5-7 minutes. Cool slightly. Transfer to an airtight container, refrigerate up to 3 days.
Nutrition Facts : Calories 8 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein.
CRISPY FISH TACOS WITH SPICY SWEET AND SOUR SAUCE
Looking for a traditional seafood dinner? Then check out these spicy tacos filled with fish and sweet and sour sauce - perfect if you love Mexican cuisine.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 21
Steps:
- In small bowl, mix all sauce ingredients well; set aside.
- In large bowl, beat flour, salt, cumin, baking powder and garlic powder with wire whisk. Stir in beer and water until no dry flour mixture is visible.
- Heat oven to 200°F (or set to warm). Line cookie sheet with foil. Place wire rack on lined cookie sheet and place in oven.
- In 4-quart Dutch oven or deep fryer, heat 1 1/2 inches oil to 375°F. Dip fish strips in batter and remove with tongs, holding fish strips over bowl so excess batter drips off. Lower fish strips into hot oil. Repeat with remaining fish strips. (Do not crowd pan; cook only as many fish strips at once that will fit in pan without touching each other.) Cook fish strips 4 minutes on one side until golden brown. Turn fish (flip fish away from you to avoid being spattered with hot oil) and cook 3 minutes on other side until golden. Remove fish from pan and place on wire rack on cookie sheet. Keep fish warm in oven while you prepare remaining strips.
- To assemble tacos, place 1 or 2 fish strips on center of each tortilla. Top with about 2 tablespoons sauce, the lettuce, salsa, avocado, cheese, a squirt of lime juice and the cilantro.
Nutrition Facts : Calories 520, Carbohydrate 50 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 10 g, ServingSize 1 Taco, Sodium 800 mg, Sugar 5 g, TransFat 1 g
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25 EASY DESSERT TACOS YOU DON’T WANT TO MISS - INSANELY GOOD …
From insanelygoodrecipes.com
5/5 (1)Published Mar 21, 2022Category Desserts, Recipe Roundup
- Churro Dessert Tacos with Strawberries and Cream. These tacos are basically taco-shaped churros, so they’re crunchy and smothered in cinnamon sugar. That alone makes them a tasty dessert, but you’ll take them a step further.
- Strawberry Cheesecake Tacos. Strawberry cheesecake is a classic dessert, but sometimes, you get bored of having the same old thing. So, why not flip it on its head and make these sinful strawberry cheesecake tacos instead.
- Blueberry Cheesecake Tacos. Blueberry cheesecake tacos are similar to the ones above. They have the same tart and tangy sweetness but are overflowing with berries.
- Mini Choco Tacos. Most people are familiar with Choco Tacos, but did you know you could make them yourself at home? It’s soooooo simple, and you’ll only need three ingredients: waffle cone batter, ice cream (or frozen custard), and chocolate chips.
- Homemade Choco Taco. You can never have too many Choco Taco recipes, so here’s one more. Spoiler alert: it won’t be the last one on this list. These are full-size Choco Tacos, and they’re even more chocolatey than the mini ones above.
- Grilled S’mores Tacos. Here’s another simple, four-ingredient dessert that’ll get your taste buds grooving. Grilled s’more tacos are sweet, chocolatey, and utterly gooey.
- Chocolate Dessert Tacos. Chocolate dessert tacos are entirely over the top. And the kids will love them for precisely that reason. They’re insanely chocolatey, and the indulgent filling adds to the sweetness.
- Ice Cream Tacos. Surprisingly, frozen waffles make ideal dessert taco shells. They’re thick and fluffy with just enough crunch to add texture. This recipe calls for five simple ingredients, including vanilla ice cream, chocolate syrup, maraschino cherries, whipped cream, and sprinkles.
- Chocolate Tacos with Strawberry. These rich, decadent tacos are some of my all-time favorites. The thin, crunchy chocolate lace cookies are almost like crepes, and you’ll fill them with only the most delicious ingredients.
- Coconut Choco Tacos. Coconut and chocolate are a match made in heaven. I love the light sweetness of the coconut against the rich, almost bitter chocolate.
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