Tacoswrapidos Recipes

ZESTY CARNITAS TACOS

Steps:

• Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
• Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
• Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
• Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.

EASY TACOS

Steps:

• Cook the beef in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat. Season with salt and black pepper.
• Stir the soup in the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the soup is reduced, stirring often.
• Divide the beef mixture among the taco shells. Top with the lettuce, tomato and cheese.

HOMEMADE DORITOS LOCOS TACOS RECIPE BY TASTY

Steps:

• Make the taco shells: Add the Doritos, flour, masa harina, nacho cheese powder, salt, and baking powder to a food processor. Process until the Doritos are broken down into fine crumbs. With the processor running, slowly pour in the melted lard and water. Continue processing until the dough comes together in a ball.
• Transfer the dough to a piece of plastic wrap. Shape into a disc, wrap tightly, then refrigerate for 30 minutes.
• Preheat the oven to 400°F (200°C). Grease 2-3 baking sheets with nonstick spray.
• Working with one dough ball at a time (keep the rest covered so they don't dry out), place between 2 sheets of parchment paper or plastic wrap. Use a heavy skillet to press down evenly into a thin tortilla.
• Transfer the tortilla to the griddle and cook for 1-2 minutes per side, until lightly browned.
• Transfer the cooked tortilla to a large bowl lined with a kitchen towel and cover to keep warm while you cook the rest of the tortillas. The steam will help keep them moist and soft.
• Arrange the tortillas in a single layer on the prepared baking sheets. Bake for 3 minutes, until crisp. While still hot, carefully fold the tortillas into taco holders to set the shell shape. Dust with more nacho cheese powder. Let cool while you make the filling.
• Add the onion and garlic to a food processor and drizzle with oil. Pulse until finely minced, scraping down the sides as needed.
• Transfer the onion mixture to a large pan and sweat over medium-low heat until soft and translucent, 5- 7 minutes.
• Add the ground beef, cumin, coriander, cayenne, garlic powder, granulated onion, paprika, chili powder, beef bouillon, MSG, sugar, and salt. Stir well to combine. Increase the heat to high and use a masher or whisk to break the meat into small pieces. Cook until the beef is golden brown and caramelized, about 5 minutes.
• Deglaze the pan with ½ cup of water, stirring to scrape up any browned bits. 12. Continue cooking for about 10 minutes, until the liquid reduces.
• In a liquid measuring cup or medium bowl, whisk together the cornstarch and remaining 1½ cups water. Add to the beef mixture and bring to a simmer. Cook until the mixture thickens, about 5 minutes.
• Use an immersion blender to purée about a quarter of the meat in the pan, then stir everything together.
• To assemble, spoon the meat mixture into the taco shells. Top with sour cream, shredded lettuce, cheese, and diced tomatoes.
• Serve immediately.
• Enjoy!

QUICK TACO WRAPS

Steps:

• In a small bowl, beat cream cheese until smooth. Stir in green chiles, sour cream and taco seasoning., Spread bean dip over tortillas to within 1/2 in. of edges. Layer with guacamole dip, cream cheese mixture, onion, pepper, cheese and olives. Roll up tightly and serve.

MOM'S SLOPPY TACOS

Steps:

• In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles. Stir in the tomato sauce, garlic powder, salt, pepper and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Fill each taco shell with 1/4 cup beef mixture and toppings of your choice.

TACOS DORADO

Steps:

• Place all sauce ingredients in a large saucepan over medium-high heat and bring to a boil.
• Remove from heat and strain mixture through a sieve placed over a large bowl to reserve liquid.
• Place tomato mixture in blender and blend until smooth, adding enough of the reserved cooking liquid to thin sauce to desired consistency.
• Combine filling ingredients.
• Place 1-2 tablespoons of filling on the lower third of the tortilla and roll up.
• Place rolled tortillas seam side down on a baking sheet.
• Prepare remaining tortillas.
• Heat 1/2 inch oil in frying pan over medium-high heat.
• Place tacos in pan, seam side down and fry until golden and crispy, approximately 5 to 8 minutes.
• Keep prepared tacos in warm oven.
• Suggested accompaniments: remaining Pitillel Tomato Sauce, sour cream, feta cheese, tomatoes, diced sweet onion, shredded lettuce.
• Note: For extra spice and a smokier flavour, I add one chipotle pepper in adobo sauce to the tomato sauce, in place of the jalapeno pepper.