Taco Toast Recipes

FRENCH TOAST "TACOS"

Steps:

• Preheat the oven to 400 degrees F.
• To make the bacon: Lay the bacon on a baking sheet covered with nonstick mat or parchment paper. Sprinkle each piece of bacon with 1 teaspoon brown sugar. Drizzle the honey over the bacon and then sprinkle with cinnamon. Bake the bacon in the preheated oven until crispy, about 15 to 20 minutes.
• To make the ganache: While the bacon is cooking, make the ganache. In a small saucepan over low heat, bring the heavy cream to a simmer. Add the chopped chocolate and whisk until smooth. Remove from the heat, stir in the salt and pour into a bowl. Set aside.
• Remove the bacon from oven and cover to keep warm. Lower the oven temperature to 200 degrees F.
• To make the French toast: Whisk the eggs, milk, vanilla beans (pods and seeds), and sugar together. Lay the brioche slices in a baking dish and pour the egg mixture over the bread. Let the bread set for 10 minutes to absorb the liquid.
• Melt the butter in a large nonstick saute pan over medium heat. Gently add the egg-coated brioche to the pan and cook until golden on both sides, about 4 minutes per side. Transfer the toast to a baking sheet and keep warm in the oven until ready to serve.
• To make the garnish: In a bowl, gently stir the strawberries and sugar together and let set for 10 minutes.
• To make the whipped cream: Using a whisk or an electric hand mixer, whip the heavy cream for a few seconds and then add the confectioners' sugar and vanilla extract. Continue to whip the mixture to medium peaks and place in a serving bowl. Chill the whipped cream until ready to serve.
• Serve each piece of French toast with a slice of sweet bacon on top. Serve the toppings family-style. Hold a piece of toast in hand and top with a bacon slice and other toppings as you see fit. Fold the toast like a taco. Eating with your hands is highly recommended!

TACO TOAST

Steps:

• *Note* Individual yields will vary, depending on the amount of butter you brush on each bread slice.
• Pre heat oven 350.
• Melt butter and stir in seasoning mix (you don't have to use the whole packet if it's too much spice for ya). Brush on both sides of bread.
• Place on ungreased cookie sheet, and bake 5 minutes. Flip toasts and cheese 'em up. Bake another 3 minutes, or until cheese is as melted or crunchy on top as you like.
• Let cool a minute or two before serving. Serve with Mexican flavored Hamburger Helper (there are a few different flavors), with a Tex-Mex dish of your choosing, or as a snack dipped in salsa.

NEXT LEVEL MINCED BEEF TACOS

Steps:

• First, make the spice mix. Toast the cumin seeds, coriander seeds and peppercorns in a small, dry frying pan, then tip into a spice grinder or use a pestle and mortar to crush to a rough powder. Add the remaining spice mix ingredients, except the cornflour, then grind again. Stir through the cornflour and a pinch of salt. The spice mix will keep in an airtight jar for up to one month.
• For the pickled onions, toss the onions with the lime juice and a pinch of salt in a medium glass bowl, then set aside to soften.
• Heat the oil in a frying pan over a medium-low heat, and crumble in the mince. Cook for 15-20 mins. At first, it will release some liquid, but once that has bubbled away, the mince will sizzle in its own fat and start to brown and crisp. At this point, stir or toss the mince with a wooden spoon so it browns and caramelises all over. When the mince is well toasted, sprinkle over half the spice mix and continue to cook for 2 mins. Pour over the beef stock and reduce the heat to a simmer. Cook gently for 10 mins until the beef has absorbed most of the stock, and is in a rich, thick gravy. Taste for seasoning.
• To assemble the tacos, toast the tortillas in a hot, dry frying pan, or over a flame until lightly blistered. Transfer to a serving plate and spoon the mince into a bowl, then serve the other ingredients in separate bowls, so everyone can assemble their own. Alternatively, spoon the mince into the tortillas, then top with the avocado, tomato, cheese (if using), pickled onions and crushed tortilla chips, if using. Serve the lime wedges on the side for squeezing over.