Tiajuanatacos Recipes

TUMERICO CACTUS TACOS

Steps:

• For the Korean sauce: Add the cashews, 2 cups water, olive oil, tamari and lime juice to a blender. Blend on high speed for 2 minutes, until smooth.
• For the fresh salsa: In a mixing bowl, combine the tomatoes, jalapenos, onions, cilantro lime juice, 1 tablespoon salt and 1 teaspoon black pepper. Mix well.
• For the cactus: Fill a medium soup pot halfway with water and bring to a boil. Add the cactus, lower the heat to medium low and cook for 15 minutes. Turn off the heat, add 1 tablespoon salt and let sit for 5 minutes. Drain the cactus; when cool enough to handle, cut into dice.
• Heat the oil in a large skillet over medium-high heat. Add the cactus and cook undisturbed until golden, about 3 minutes. Stir and cook for 2 more minutes, until light golden all over.
• Stir 2 tablespoons of the Korean sauce into the skillet; let cook for 1 minute.
• For the tacos: Divide the cactus mixture among the tortillas. Top each with some cabbage and 1 tablespoon of the fresh salsa. Garnish with watercress and serve.

TUNA TACOS

Steps:

• Heat oil and butter in a large pan over medium-high heat. Add tomatoes, onion, and garlic. Saute until tomatoes release all their juices, about 3 minutes. Add tuna, salt, and cumin. Saute for 1 minute. Stir in eggs and cilantro; cook until eggs are set, 3 to 5 minutes.
• Spoon 3 tablespoons of the tuna mixture onto each corn tortilla. Top each with a slice of avocado, lime juice, and hot sauce.

AUTHENTIC BAJA-MEXICAN STREET TACOS (CARNE ASADA)

Steps:

• Combine orange juice, 2 tablespoons cilantro, lime juice, garlic, salt, pepper, cumin, and cayenne in a large freezer bag. Submerge skirt steaks in the marinade. Seal the bag, squeezing out as much air as possible. Refrigerate, 1 to 8 hours.
• Preheat a grill to medium-high. Grill the steaks until hot and firm in the center or to your preferred doneness, 6 to 8 minutes per side. Transfer steaks to a flat work surface and slice as thinly as possible against the grain.
• Heat corn tortillas on the grill or in a microwave. Keep tortillas warm in a folded sheet of aluminum foil covered by a thick towel.
• Add steak to each tortilla and top with white onion and cilantro.

TIJUANA TACOS

Steps:

• Saute diced onions in olive oil until brown, put in bowl, cover with aluminum foil.
• Pit avocados, remove the meat from the skin. Slice thinly, place in a bowl.
• Mix salt, avocado, and minced garlic until a relatively consistent texture (still chunky).
• Juice limes over avocado mixture, mix thoroughly.
• Warm the beans in a pot on low heat (include all the liquid from the can). While simmering, prepare the meat.
• First, make sure to buy steaks sliced 1/4" thick (carne asada cut).
• Marinade the steak if you want (I don't, with the seasoning).
• Let the steaks warm up to room temperature.
• Pre-heat grill on high.
• Rub steak seasoning on both sides of each steak.
• Place on grill.
• Put 1 teaspoon Siracha on each steak, rub to spread evenly.
• Grill on high for 3 to 4 minutes each side, or until medium rare.
• Remove the steaks, but leave the grill on. Throw the 6 jalapenos on the grill, set to low, and leave to cook, turning frequently.
• Cut the meat into 1/4" cubes, set in bowl, cover with aluminum foil.
• Layer half of each tortilla with cheese, fold, and grill on high for about 45 seconds each side (until starting to turn brown and cheese completely melted). Immediately remove. At the same time, remove now cooked jalapenos.
• Quickly open each quesadilla and layer with beans, meat, avocado, cilantro and onion, and top with your favorite salsa and jalapeno chilis.
• Eat quickly -- enjoy.

AUTHENTIC MEXICAN TACOS RECIPE

Steps:

• Heat the oil in your skillet for two minutes over medium-high heat. Add your meat once the oil is hot enough to sizzle.
• Add the ground beef to the skillet and stir as the meat cooks evenly and begins to brown. This process will take between 6-8 minutes. While the meat is browning, use a wooden spoon or potato masher to break the ground beef up into smaller pieces.
• Add the beef broth, tomato paste, cumin, chili powder, oregano, garlic powder, sea salt, and black pepper to the skillet with the meat.
• Reduce the heat to medium and allow the meat mixture to simmer for about 3-5 minutes until the sauce becomes thick. Stir occasionally. When the sauce is thick, turn off the heat and set the skillet aside.
• Heat your tortillas by putting one tortilla at a time into a hot ungreased skillet or cast-iron comal for 30 seconds on each side.
• For each tortilla, add about 2-3 tablespoons of your taco meat mixture. Top the ground beef mixture with onion, cheese, cilantro, and tomato.
• Add whatever other garnishes you want to your tacos, including sour cream, salsa, pico de gallo, or guacamole. Squeeze the lime juice over your assembled tacos.
• Enjoy!

TIJUANA TORTE

Steps:

• Brown beef and onion in pan, Drain.
• Add other ingredients, except cheese.
• Simmer 10 to 15 minutes.
• Place 1/4 cup mixture in a 9x13 baking dish.
• Place a layer of tortillas on top.
• Add more mixture, then cheese.
• Repeat the same until finished.
• Bake at 350 for 25 minutes, until cheese is bubbling.
• Optional: Before serving add last layer of tortillas spread 1 to 1 1/2 cups sour cream over mixture.

NICARAGUAN VIGORóN AND TAJADAS AS MADE BY CAT ALVARADO RECIPE BY TASTY

Steps:

• Make the vigorón: To prepare the yucca, use a sharp knife to cut off the root ends, cut in half crosswise, then carefully peel off the tough brown skin and inner pink layer.
• Cut the peeled piece into quarters lengthwise. You can also buy frozen yucca that is already peeled.
• Add the cold water to a large pot. Place the yucca in the pot and add 1 teaspoon of salt and the lime juice. Bring to a boil over high heat. Once boiling, reduce the heat to medium and maintain a gentle boil for 25 minutes, or until the yucca is tender but not falling apart.
• Remove the yucca from the pot and set aside until cool enough to touch. Remove the woody vein from the middle of the yucca pieces and set aside for serving.
• Bring another large pot of water to boil. Blanch the cabbage for 50-60 seconds, then remove from the pot and pat dry. Do not overcook.
• In a large bowl, combine the tomatoes, onion, remaining teaspoon of salt, and distilled vinegar. Add the blanched cabbage and toss to combine. Set aside for serving.
• Make the tajadas: Heat the canola oil in a large skillet until it reaches 325˚F (170˚C).
• In small batches, carefully fry the sliced plantains for 45 seconds, flipping halfway, until they are lightly golden and a bright yellow in color. Drain over a wire rack or paper towels and season with salt.
• To assemble, place cooked yucca on a cabbage leaf, followed by the tomato, onion, and cabbage salad. Top with pork rinds and serve the tajadas alongside.
• Enjoy!