Mexican Higado Tacos Recipes

OAXACAN TACOS

Oaxacan Tacos image

These are traditional Mexican tacos. I've had the recipe for quite a while and it was originally found at allrecipes.com These are similar to soft tacos. Posted for Zaar World Tour 05

Provided by Amis227

Categories Steak

Time 1h

Yield 9 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs top sirloin steaks, cut into thin strips
salt and pepper
1/4 cup vegetable oil
18 (6 inch) corn tortillas
1 medium onion, diced
4 fresh jalapeno peppers, seeded and chopped
4 limes, cut into wedges
1 bunch fresh cilantro, chopped

Steps:

Heat a large skillet over medium-high heat.
Fry the steak strips, stirring constantly, until browned on the outside and cooked to personal taste, but not too firm; no more than 5 minutes.
Season with salt and pepper. Remove to a plate and keep warm.
Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible.
Set aside, and keep warm.
Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.

Nutrition Facts : Calories 503.3, Fat 30.6, SaturatedFat 10, Cholesterol 98.7, Sodium 94.7, Carbohydrate 26.3, Fiber 4.3, Sugar 1.7, Protein 31.5

HIGADO ENCEBOLLADO

Higado Encebollado image

Higado Encebollado (or Beef Liver and Onions) is a tasty and quick meal that is the real deal. This organ meat just can't beat.

Provided by Maggie Unzueta

Categories Dinner

Time 23m

Number Of Ingredients 8

Ingredients

1 tbsp olive oil
1 package Rumba Meats Sliced Beef Liver
1 onion (sliced)
1 garlic clove (finely diced)
1 tbsp beef bouillon
1 jalapeno (whole)
pepper (to taste)
1/2 cup water

Steps:

Heat olive oil in a large pan.
Add the sliced liver.
Season with bouillon and pepper.
Cook for 4-5 minutes. Stir occasionally.
Add the onion and garlic.
Make a slit in the center of the jalapeno and add to the pan.
Cook for 4-5 minutes, or until onion is cooked down.
Add the ½ cup water.
Cook for another 5 minutes.
Serve with refried beans and tortillas.

Nutrition Facts : Calories 45 kcal, Carbohydrate 3 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 17 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

MEXICAN HIGADO TACOS

Mexican Higado Tacos image

This is a typical actual Mexican recipe from the Cantina El Torito in Nuevo Laredo, Mex on Calle Guerrero. It's hot so it's not for the faint hearted, but like most cantina recipes it's made to make you reach for your beer. They serve the tacos free at lunchtime.

Provided by Merle 1

Categories Lunch/Snacks

Time 35m

Yield 6-8 tacos, 4 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb liver
8 jalapenos
1 medium onion
4 tablespoons oil
8 ounces tomato sauce
1/2 teaspoon salt
8 corn tortillas or 8 flour tortillas

Steps:

chop jalapenos and onion.
saute jalapeno and onion til onion is clear. Do not brown.
separately fry in skillet the liver to medium.
cut liver in small pieces.
put all ingredients together with tomato sauce in pan and cook for 10 minutes.
salt to taste.
serve on either corn or flour tortillas not taco shells.

TACOS DE JAMAICA (VEGAN HIBISCUS TACOS)

Tacos de Jamaica (Vegan Hibiscus Tacos) image

These delicious Mexican vegan tacos (tacos de jamaica) are made with hibiscus flowers and are garnished with pineapple, onion, cilantro, and salsa verde with avocado.

Provided by Chef Gaby Cervello

Categories Bread Quick Bread Recipes Tortilla Recipes

Time 2h32m

Yield 18

Number Of Ingredients 17

Ingredients

8 ounces dried hibiscus flowers
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
salt and freshly ground black pepper to taste
10 fresh tomatillos, husks removed
1 avocado - peeled, pitted, and diced
¼ onion, chopped
2 serrano peppers
1 clove garlic
2 tablespoons chopped fresh cilantro
salt to taste
18 corn tortillas
2 slices fresh pineapple, chopped
1 small onion, finely chopped
½ bunch cilantro, chopped
2 limes, cut into wedges

Steps:

Rinse hibiscus very well to make sure all dust is removed. Place clean hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow to steep for at least 2 hours, until hibiscus is very soft. Drain well.
Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until soft and translucent, about 2 minutes. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red color.
Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt.
Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro. Serve with salsa verde and lime.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 17.3 g, Fat 3.2 g, Fiber 3 g, Protein 2.1 g, SaturatedFat 0.5 g, Sodium 31.5 mg, Sugar 1.8 g

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