Tacos En Vapor Recipe By Tasty

TACOS AL VAPOR

Steps:

• In a pot over high heat, boil the chiles until soft. Drain and transfer to a blender. Add the garlic clove, pinch of ground clove, and water and pulse until smooth.
• Heat 1 Tbsp oil in a skillet over medium heat. Brush a tortilla with the Chile ancho sauce and take it to the pan.
• Fry it for a minute or until lightly golden.
• Fill it with your filling of choice and fold.
• Repeat the process with the rest of the tortillas.
• Wrap the tortillas in a cloth and place them in a steamer pot. Steam for around 20 minutes.

VAMPIRE TACOS RECIPE BY TASTY

Steps:

• Combine steak and all marinade ingredients in a large plastic storage bag or bowl. Toss to coat. Marinade at least 1 hour or up to 24.
• Remove meat from marinade, discard.
• Heat a grill, grill pan or large saute pan to high heat. Cook to desired doneness. Allow the meat to rest at least 10 minutes before thinly slicing against the grain.
• To prepare the sauce, combine mayo, chipotles, lime juice and salt. Stir to combine.
• Heat a saute pan to medium heat.
• Place one corn tortilla in the pan, sprinkle about ¼ cup (25 G) cheddar cheese on top. Cover with a second corn tortilla. Cook just until the cheese is melted, flipping once. The tortillas should be soft and pliable, not crispy.
• To assemble the tacos, top the corn tortillas with a spoonful of guacamole.
• Add few slices of steak, then top with pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro if desired.
• Enjoy!

TACOS AL VAPOR RECIPE

Steps:

• Chorizo and Beans:
• In a medium saucepan, add the chorizo and sauté until cooked.
• Add olive oil and the two cups of pinto beans. Once boiling, mash the beans, cover, and set aside.
• Guajillo Sauce:
• In a pot, add the water.
• Then in a small pan, add arbol chiles then pan fry until slightly brown.
• Add chiles to a blender, along with garlic, onion, salt, tomato, and the two cups of water from the pot. Blend well.
• Chicarron:
• Grab another saucepan, then add in olive oil and onion. Sauté for about two minutes before adding the chicarron.
• Cook for two minutes, then add the guajillo sauce and cover until bubbles start to form. Set aside.
• Tortillas:
• On a pancake griddle, heat the tortillas four at a time until they form slight hard lines.
• Repeat the process until all 20 are warmed up.
• Grab a wok-style fry pan and heat oil until bubbles form.
• Then, dip each tortilla in for two seconds on each side.
• Once done, get a round pan then cover it with plenty of parchment paper and aluminum foil.
• Add a spoonful of filling to each tortilla and fold in half, organizing them into the pan.
• Place the sliced onions inside and pour the leftover hot oil and cover immediately with more foil. Cover with a dishtowel on top and set aside.
• Green Salsa:
• in a saute pan, add the olive oil, cabbage, carrot, onion, vinegar, water, and oregano. Sauté until soft and set aside.
• Next, fill a pot with the cup of water, then slice each tomatillo in the middle and slice the jalapeños completely in half, taking out the seeds and tops.
• Let boil until the tomatillos look soft, then add them into a blender.
• Add the white onion, salt, cilantro, and boiled water into the blender. Blend well.
• Repello Garnish:
• Quickly combine the cabbage, carrots, white onion, oregano, vinegar, and water in a bowl.
• Plate the tacos, add repollo garnish, salsa, and enjoy!

TACOS EN VAPOR RECIPE BY TASTY

Steps:

• In a medium saucepan, add the chorizo and sauté until cooked. Add olive oil and the two cups of pinto beans. Once boiling, mash the beans, cover, and set aside.
• In a pot, add three cups of water. Cut ends off of guajillo chiles and de-seed. Add to the pot and cover till softened and water is boiling.
• In a small pan, add arbol chiles and dry-pan fry until slightly brown. (Do not let burn). Add chiles to a blender, along with garlic, onion, salt, tomato, and the two cups of water from the pot.
• Once the guajillo ingredients are well blended, grab another saucepan. Add in olive oil and onion, sauté for about two minutes. Incorporate the chicharron and also do the same.
• After two minutes, add the sauce and cover until bubbles start to form, set aside.
• Next, on a pancake griddle,, heat the tortillas four at a time until they form slight hard lines. Repeat the process until all 20 are warmed up.
• Grab a wok-style fry pan and heat oil until bubbles form. Then, dip each tortilla in for two seconds on each side. Once the process is complete, you will need a round pan that can be covered.
• Cover the round pan with plenty of parchment paper, and aluminum foil. Add a spoonful of filling to each tortilla and fold in half, organizing them into the pan.
• Place the sliced onion inside and pour the leftover hot oil and cover immediately with more foil. Place a dish towel on top and set aside.
• While the tacos are cooking in the vapor, in a saute pan, add the olive oil, cabbage, carrot, onion, vinegar, water, and oregano. Sauté until soft and set aside.
• Next, fill a pot with the cup of water, slice each tomatillo in the middle with and slice the jalapeños completely in half, taking out the seeds and tops. Let boil until the tomatillos look soft, then add them into a blender with the rest of the green salsa ingredients. Blend well.
• Plate the tacos, add repollo garnish, salsa, and enjoy!

AUTHENTIC TACOS AL PASTOR

Steps:

• Cook tomato on a ridged grill pan over medium-high heat until slightly blackened, about 5 minutes. Remove from heat and cool until easily handled. Peel off skin and remove seeds.
• Bring a small pot of water to a boil. Add guajillo and ancho chile peppers; cook until softened, about 5 minutes. Drain.
• Combine tomato flesh, softened chile peppers, 2 slices pineapple, orange juice, quartered onion, vinegar, chipotle peppers, salt, garlic, cloves, cumin seeds, and oregano in a blender; blend until smooth.
• Arrange pork slices in a glass or ceramic baking dish. Pour blended mixture over pork, ensuring all sides are evenly coated. Cover baking dish with plastic wrap.
• Marinate pork in the refrigerator, 4 hours to overnight.
• Cook remaining pineapple slices on a ridged grill pan over medium-high heat until slightly blackened and soft, about 5 minutes per side. Chop into small pieces.
• Wipe out grill pan and preheat over medium-high heat. Cook marinated pork in the hot pan, turning once, until browned, 4 to 5 minutes.
• Chop pork coarsely into small pieces against the grain. Serve with pineapple, chopped onion, and cilantro.

TACOS AL VAPOR

Steps:

• Cut foil and parchment paper into 24 (7x6-inch) pieces. Cook meat, in batches, in large skillet on medium-high heat 2 min. or until browned, stirring occasionally.
• Stack 1 foil piece, 1 parchment piece and 1 tortilla. Repeat with remaining foil, parchment and tortillas to make a total of 24 stacks. Top with beans, meat and cheese; roll up tortillas, then wrap tightly with parchment and foil. Place in steamer filled with 1 inch of boiling water; cover.
• Cook on medium-low heat 15 to 20 min. or until cheese is melted and tacos are heated through. Unwrap tacos. Serve with salsa.

TASTY TACOS

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened., Spoon beef mixture into taco shells. Serve with toppings of your choice.

TACOS AL VAPOR DE FRIJOL / STEAMED BEAN TACOS

Steps:

• Fry the ancho chile in enough hot oil, and blend it in a blender.
• In a medium saucepan, heat enough oil (or lard) to almost cover the bottom of the pan, and add the beans to re-fry them, add the cheese and the chile.
• Mash them with a potato masher, and stir constantly to prevent from burning.
• Turn the heat off, when the beans are creamy and have boiled.
• In each tortilla (previously softened in a microwave, to prevent the bottoms from breaking), add a tablespoon, or you desired amount, of beans, and fold them in half.
• Cut aluminum squares, big enough to hold 3-4 tacos.
• Wrap them, and put them in a "tamales" pot, or put a bowl, face-down, on the bottom of the pot, so that tacos don't get wet.
• Put enough water in the bottom, being careful not to get the tacos wet (again!). Turn on the heat (low-medium) for about 15-20 minutes.
• Serve them with the chopped cabbage and the salsa.

TASTY LENTIL TACOS

Steps:

• Heat oil in a skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Mix lentils and taco seasoning into onion mixture; cook and stir for 1 minute.
• Pour chicken broth into skillet and bring to a boil. Reduce heat to low, cover the skillet, and simmer until lentils are tender, 25 to 30 minutes.
• Uncover the skillet and cook until mixture is slightly thickened, 6 to 8 minutes. Mash lentils slightly; stir in salsa.
• Serve about 1/4 cup lentil mixture in each taco shell.