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 lb ground turkey
          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

      Mix the chopped onion, the spices and meat in a pot. Put the pot on the stove and turn the heat on HIGH. When the meat is almost completely browned, add the blended tomato, and the water. When it boils, stir in the maseca flour. Simmer for 10 minutes. If its too thin, don't use so much water next time, and use a spoon with holes to scoop it on your taco.




      Taco Douglass
      (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.

          1 lbs lean ground beef
          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
          olive oil
          salt as needed
      Saute the onion in oil in a large skillet (although any frying pan will work) Fry up the meat while stirring until cooked dry (no liquid left and the meat looks dry, that's why you needed lean meat) Add the spices and continue cooking and stirring for about 2 minutes. Now dump everything else in too and stir. Reduce heat to "very low" (that's what my oven says), cover the pan up a cook for 45 minutes. Better stir it occasionally otherwise it will stick and be hard to clean up. If by then it is still runny, take the lid off and boil some liquid off, but be careful not to burn anything.
      Scoop it out into a preheated taco shell and enjoy.




      Supreme taco-ness
      Submitted by: dan

      1) there is beef
      2) mix it ,in a pan, with sauce and then
      3) fry it on high
      its pretty decent.....but i mean its not like i never had one

        Editor's Note: While this recipe is a bit sparse on specifics, we've tried it several times and he's right, they are pretty frigin good. We are especially pleased with the creative latitude that the recipe offers.


      TANGNA TAE TACO PINAS
      Submitted anonymously

      1 tablespoon olive oil
      1 1/2 punds boneless beef chuck, cut into 3/4-inch cubes
      1 cup bottles chunky medium-hot salsa
      1/4 cup canned beef broth
      2 tablespoons chopped garlic
      2 tablespoons (packed) dark brown sugar
      1 tablespoon soy sauce
      1/4 cup chopped fresh cilantro
      1 tablespoon fresh lime juice
      12 6-inch-diameter corn or flour tortillas

      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)
      Submitted anonymously

      1 Tbsp. Oil
      1 Tbsp. diced Onion
      2 Cups cooked Ground Beef
      dash Oregano, Salt, Pepper
      1/8 tsp. Garlic Powder
      6-oz. can Tomato Sauce
      2 Tbsp. Tomato Paste
      1 cup Water

      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)



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