Tacosinabagortacosaladinabag Recipes

TACOS CARNE ASADA

Steps:

• Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
• Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
• Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
• To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.
• In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
• Yield: approximately 1 1/4 cups
• In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.
• Yield: 2 cups

BAGNA CAUDA

Steps:

• Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until tender. Reduce heat to low. Mix in anchovy filets and heavy cream. Cook and stir until thickened. Remove from heat, cover and chill in the refrigerator approximately 2 hours.
• Return the mixture to medium heat, stirring occasionally, until bubbly. Serve hot.

TACO IN A BAG

Steps:

• Place ground beef in a large skillet. Cook and stir over medium heat until browned. Drain excess oil. Mix in the taco seasoning and prepare according to the directions on the package.
• With the bags unopened, gently crush the corn chips. Snip the corners off the bags using scissors and slit open the bags along the side edge. Spoon equal amounts of the beef mixture, lettuce, tomato, Cheddar cheese, salsa and sour cream into the bags on top of the crushed chips. Serve in the bag and eat using a fork.

TACO IN A BAG

Steps:

• In small microwavable bowl, microwave ground beef on High 30 seconds or until thoroughly heated. Squeeze bag of chips to crush slightly.
• Cut bag of chips open along top; hold open. Top chips with warm ground beef; mix with fork. Top with cheese, lettuce and if desired, other taco toppings. Eat directly from bag.

TACOS DE CALABACITAS

Steps:

• In a medium saucepan over medium heat, heat the oil until shimmering. Add onion and sauté until translucent, about 2 minutes. Add squash, zucchini, corn kernels and jalapeno. Sauté until squash and zucchini are lightly browned, about 3 minutes. Add tomatoes, oregano and salt to taste.
• Cover, reduce heat to medium-low, and cook, stirring once or twice, until squash, zucchini and tomatoes release their juices and begin to blend, 5 to 7 minutes. Uncover, and adjust salt as needed. Sprinkle with cheese, cover, and cook until cheese is melted, about 1 minute. Remove from heat and keep warm.
• Preheat a griddle or large heavy skillet over medium heat. Working in batches, warm the tortillas on the griddle, about one minute a side. Place the warmed tortillas on a platter and cover with foil to keep warm.
• Arrange two warm tortillas on each of four plates. Place equal portions of filling in the center of each tortilla. Garnish with a sprinkling of cilantro, and serve.

LINDA'S TACOS OLE

Steps:

• Fry beef, until cooked through. Drain any fat.
• Add taco seasoning pkt., and Rotel tomatoes. Mix well.
• Add the jalapeno peppers.
• Let cook for a few mins., until some of the liquid from the tomatoes vaporates.
• Add 1/2 the pkg. of cheese, and mix well. Let cook until cheese is completely melted.
• Spoon into taco shells, and top with the rest of the cheese, lettuce, tomatoes, sour cream, and salsa.

GARBAGE BAG TACO SALAD

Steps:

• Brown ground beef and onion in a skillet.
• Drain and set aside to slightly cool.
• Tear lettuce and place in clean garbage bag.
• Add tomatoes, beans, cheddar cheese, browned ground beef mixture, crushed Doritos and Catalina salad dressing.
• Shake bag to make sure all items are mixed and coated with salad dressing.
• Pour into a serving bowl.