Oaxacantacos Recipes
OAXACAN TACOS
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
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
TAMALES OAXAQUEñOS (OAXACAN-STYLE TAMALES)
This authentic homemade tamales recipe comes from the Mexican region Oaxaca. The tamales are stuffed with a homemade masa and chicken filling made with tomatillos and 2 different types of chile peppers - ancho chile and mulato chile. [Recipe originally submitted to Allrecipes.com.mx]
Provided by mega
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 36
Number Of Ingredients 12
Steps:
- Beat 9 ounces lard in a large bowl with an electric mixer until creamy. Add salt and continue beating for a few minutes. Add masa harina and beat well until combined. Add chicken broth, 1/4 cup at a time, beating until masa has a smooth and workable consistency similar to cookie dough, about 3/4 cup total. Test if the masa is ready by dropping a small ball of masa into a glass of cold water; if it floats, it's ready, if not, beat the dough a little longer.
- Combine tomatillos, ancho chile pepper, mulato chile pepper, garlic, salt, pepper, and oregano in a blender; blend until smooth.
- Heat remaining 2 ounces lard in a skillet and cook tomatillo sauce until lightly thickened, 3 to 5 minutes. Add shredded chicken and a little of the remaining chicken broth. Cook over low heat until chicken filling has thickened, about 10 minutes.
- Spread 2 to 3 tablespoons masa mixture onto 1 banana leaf, filling it up to 2 inches from the bottom and 1/4 inch from the top. Add 1 tablespoon of the chicken filling in the center of the masa mixture. Fold sides of banana leaf together, one over the other. Fold the bottom of the banana leaf over the seam of the 2 folded sides and tie together with kitchen string. Repeat with remaining banana leaves.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add tamales with the open side up and cook until filling is heated through and separates from the leaf, 1 hour 30 minutes to 2 hours. Let tamales rest for 15 minutes before serving.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 21.9 g, Cholesterol 18.1 mg, Fat 11.2 g, Fiber 3.9 g, Protein 5.8 g, SaturatedFat 3.9 g, Sodium 46.7 mg, Sugar 0.1 g
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FRIED OAXACA CHEESE TACOS WITH MANGO SALSA
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5/5 (2)Total Time 35 minsCategory EntreesCalories 759 per serving
- Broil the peppers: On a broiler-safe baking sheet, broil red pepper & poblano pepper until slightly charred on all sides, rotating after about 3 minutes on each side. Remove the peppers from the oven and place them in a sealed container to cool and steam. Once cool, remove skin, seeds, and stem from both peppers. Slice poblano flesh into strips.
- Red Pepper Cream Sauce: Blend together red pepper flesh, 1/8 cup sour cream, 1/8 cup mayonnaise, 1/4 teaspoon cayenne pepper, 1/4 teaspoon coarse salt, 1/4 teaspoon coarse pepper, and the juice from 1 lime wedge.
- Mango Salsa: Stir together diced mango, 1/8 cup diced red onion, diced jalapeno, 1 wedge of lime juice, and the cilantro.
BIRRIA TACOS - A COZY KITCHEN
From acozykitchen.com
Ratings 249Calories 250 per servingCategory Dinner
- Bring the meat to room temperature, about 30 minutes and then sprinkle liberally on all sides with kosher salt. In a large Dutch oven (or a pot with an oven-proof lid), set over medium-high heat, add the neutral oil. When hot, add the meat and sear on all sides until browned. I like to do a hard sear. You’ll have to do this in batches. Transfer to a bowl.
- Meanwhile, in another medium pot, add the dried chiles, halved white onion, garlic cloves, tomatoes, spices, bay leaves and add cold water until it covers everything. Place over medium heat and simmer gently for about 15 minutes. Pour through a strainer and transfer everything (including the whole spices) to a blender. If your blender is small you may need to do this in batches.
- Preheat the oven to 300F. Add the meat back to the pot and pour the sauce over it. To the blender, add the remaining 2 cups of broth or water and swish it around to pick up any leftover sauce and pour it into the pot. Place over medium heat until it reaches a gentle simmer and then immediately cover and transfer to the preheated oven. Cook for about 3 hours, until the meat is tender.
OAXACAN FOOD: 50 FOODS IN OAXACA MEXICO YOU NEED TO EAT
From oaxacatraveltips.com
- Tlayudas. If you ask someone what comes to mind when they think of food from Oaxaca, tlayudas will likely top the list. Tlayudas are frequently called Mexican pizza.
- Memelas. Another Oaxacan food staple is the memela. This oval-shaped corn disc is thicker than a tortilla, with a slight edge that helps to hold the sauce and toppings.
- Oaxacan Mole. Oaxaca is famous for its seven moles which vary from region to region and family to family. Their variety is a testament to the preservation of the region’s vibrant culinary heritage.
- Enmoladas. Mole lovers, get ready to meet your new obsession – enmoladas. Similar in style to enchiladas, this dish dials it up with an infusion of Oaxacan flavor.
- Empanadas de Amarillo. I used to think there were two ways to make empanadas – fried or baked. Then I discovered empanadas de amarillo (yellow mole). This food from Oaxaca resembles a quesadilla on the outside.
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