Tacos de Timoteo|
A key to great tacos is the use of spices in different quantities. The "red" spices usually result in something that tastes like something you can make with those seasoning packets. Being a fat engineer (that is an engineer who is fat), I like my meals fast, not ordinary tasting, and low in fat when possible. These won't win any awards, but are a step above those seasoning packet things. This recipe is for the meat. What you put on, like lettuce and cheese, etc. is up to you.
1 teaspoon sage
1 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon of the stuff from one of those taco seasoning packets
3 tablespoons maseca or masa or something flour its a corn flour mix for making tortillas gives it a good flavor.
1 Tomato, blended or a small can of tomato sauce.
1 Onion, chopped into small pieces. I guess that's diced, huh?!
1/2 cup water
(Classic beef tacos)
Here is a basic taco recipe that I love on a cold snowy day. It is simply a beef taco recipe, but you can easily supplement chicken, pork or even chipmunk if that's all you got. This uses many spices, so don't try to take it along in a border crossing picnic, it may be hard to explain.
2 tablespoon Cumin
1 tablespoon Pimento
2 tablespoon Paprika
1 tomato in big chunks
an onion, chopped
1 fat red capsicum (that's a pepper)
several hot red chillies, cut em up
6 pickled jalapenos
1 tablespoon tomato paste
1/4 cup tomato juice
salt as needed
Scoop it out into a preheated taco shell and enjoy.
Submitted by: dan
1) there is beef
TANGNA TAE TACO PINAS
1 tablespoon olive oil
Heat oil in heavy large pot over medium-high heat. Saute half of beef until brown, about 3 minutes. Using slotted spoon, transfer beef to bowl. Saute remaining beef until brown, about 3 minutes. Return all beef to pot. Add salsa, broth, garlic, sugar and soy sauce; bring to boil. Reduce heat to medium-low, cover and simmer until beef is tender, stirring often, about 1 hour 10 minutes.
Uncover pot and simmer stew until sauce thickens, about 5 minutes. Mix in cilantro and lime juice. Season with salt and pepper. (Can be made 2 days ahead. Refrigerate until cold, then cover and keep refrigerated. Rewarm before continuing.)
Heat tortillas 1 at time on stove burner, about 10 seconds per side, turning with tongs. Cover with towel to keep warm.
Serve stew with tortillas, allowing diners to assemble tacos.
Makes 4 servings
Supot de Ulo dip for tangna tae pinas (dip for above recipe)
1 Tbsp. Oil
Heat oil and briefly saute onions. Add meat and seasonings. Mix well. Add tomato sauce and paste. Blend in. Then add water and cook for a few minutes for desired thickness. (Makes 1 bowl of dip)