Sanantoniotacosalad Recipes

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TACO OF THE TOWN TACO SALAD



Taco of the Town Taco Salad image

This is a multi-step recipe. Spiced sour cream and taco bowls may be made a day in advance, but other components (taco beef and salsa) are best if made fresh.This recipe makes 6 dinner-size servings. For the Taco Seasoning, you may use reduced-sodium store-bought if you prefer, but it's simple to make your own with our included recipe.You might also like these Tasty Taco Recipes.

Provided by Food Network Canada

Categories     dinner,Healthy,Low-Fat,Mexican,salad

Time 48m

Yield 6 servings

Number Of Ingredients 35

1 ½ lb(s) extra-lean ground beef
1 cup chopped red onions
1 cup chopped green bell pepper
2 tsp minced garlic
1 small jalapeno pepper, minced
3 Tbsp taco seasoning (see recipe below)
⅔ cup reduced-sodium beef broth
⅓ cup ketchup
2 cup quartered grape tomatoes
2 large avocados, peeled, pitted and diced
⅔ cup minced red onions
2 Tbsp minced fresh cilantro
2 Tbsp freshly squeezed lime juice
1 tsp sugar
½ tsp each salt and freshly ground black pepper
1 cup light (5%) sour cream
1 tsp freshly squeezed lime juice
½ tsp Taco Seasoning (see recipe below)
⅛ tsp grated lime zest
12 cup chopped romaine or mixed lettuces
1 cup canned corn, drained
1 cup canned black beans, drained and rinsed
1 cup packed shredded light sharp (old) cheddar cheese (4 oz/113 g)
6 whole grain tortillias
1 - 2 Tbsp olive oil
Taco Seasoning (see recipe below)
4 tsp chili powder
1 ½ tsp ground cumin
1 tsp paprika
1 tsp sugar
½ tsp seasoned salt
½ tsp black pepper
½ tsp garlic powder
½ tsp ground coriander
¼ tsp onion powder

Steps:

  • Cook beef, onions, green pepper, garlic, and jalapeno in a large (12-inch) non-stick skillet over medium-high heat until beef is no longer pink and vegetables are tender, about 8 minutes. Stir often and break up large pieces of meat as it cooks. Do not drain. Sprinkle taco seasoning over beef, then add broth and ketchup. Mix well. Reduce heat to medium and let mixture cook, uncovered, for 2 minutes. Remove from heat and keep warm.
  • Gently toss together all ingredients in a medium bowl. Cover and refrigerate until ready to use. Note: This salsa tastes best if made just before serving
  • Mix together all ingredients in a small bowl. Cover and refrigerate until ready to use.
  • To assemble salad (either individual servings or on a large platter), layer ingredients in the following order: lettuce, hot Taco Beef mixture, corn, black beans, cheese, Spiced Sour Cream drizzle, Chunky Avocado Salsa, cheese, Spiced Sour Cream drizzle.
  • Mix 1 to 2 Tbsp olive oil with ¼ to ½ tsp Taco Seasoning mix.
  • Using a pastry brush, coat both sides of 6 small whole grain tortillas with oil mixture. Press tortillas into deep disposable tin bowls. Bake at 400ºF for 8 minutes.
  • Remove from oven and let cool. Tortillas will crisp as they cool. If not using immediately, cover with plastic wrap and store at room temperature for up to 1 day.
  • Note: Tortillas must be very fresh (soft) in order for this to work. They can be microwaved for a few seconds to soften if necessary.
  • Mix all ingredients together. Makes enough seasoning for this recipe. You may wish to double the recipe and store the leftover seasoning in an air-tight container for future use.

SAN ANTONIO TACO SALAD



San Antonio Taco Salad image

Make and share this San Antonio Taco Salad recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

oil (for frying)
6 (8 inch) flour tortillas
1 lb ground beef or 1 lb ground turkey
1/2 medium onion, finely chopped
2 -3 garlic cloves, minced
1 cup salsa
2 teaspoons chili powder
2 teaspoons cumin
salt and pepper
2 tablespoons fresh cilantro, minced
6 cups shredded iceberg lettuce or 6 cups shredded romaine lettuce
1 cup shredded cheddar cheese or 1 cup shredded Mexican blend cheese
sour cream, chopped tomato, sliced black olives and additional salsa (optional garnish)

Steps:

  • Heat 3 inches oil to 365°F in deep fryer or deep saucepan. Place one tortilla in oil. Let float 5 seconds. Press center of tortilla into oil with metal ladle to form bowl. Holding ladle in place, fry 1 to 2 minutes, or until lightly golden brown. Drain on paper towel. Repeat with remaining tortillas.
  • In a large nonstick skillet over medium heat, cook the ground beef or turkey, onion and garlic in oil until meat is no longer pink. Stir in the chili powder, cumin, salsa, salt and pepper; cook over medium heat an additional 5 minutes. Remove from the heat; stir in cilantro.
  • Divide lettuce equally among tortilla bowls. Top with meat mixture. Sprinkle with cheese. Top with desired garnishes.

SONORAN CARNE ASADA TACOS



Sonoran Carne Asada Tacos image

If you're trying to replicate the carne asada experience in Sonora, there are rules to follow: Diezmillo (chuck roll) and palomilla or aguayón (top sirloin) are the traditional meats of choice. The first brings a deep beef flavor and a sturdy chew, while the second has a milder taste and a tender bite. Use one or the other, or a combination. Either way, they need to be sliced to 1/2-inch thickness, grilled over high heat, and seasoned with a generous amount of salt - and only salt - right as they are thrown on the grill. They should be flipped just once, when meat juices rise and start to bubble, allowed to rest covered, and then thinly sliced or diced into bite-size pieces. There is no carne asada just for the meat, though the meat turns out as tasty as can be, but it should end up in a taco that should have trouble closing (with its proper accompaniments of refried beans, guacamole and salsa) and should be eaten in good company.

Provided by Pati Jinich

Categories     dinner, lunch, meat, tacos, main course

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 9

1/4 large white onion, for cleaning the grill
Beef fat (cut from the meat, if fatty), tallow or vegetable oil, for greasing the grill
2 pounds chuck roll, sliced into 1/2-inch steaks
2 pounds top sirloin, sliced into 1/2-inch steaks
4 teaspoons kosher or sea salt, or to taste (about 1 teaspoon per pound of meat)
Frijoles de Fiesta (Fiesta Refried Beans) (see recipe)
Salsa Tatemada Norteña (Fire-Roasted Salsa) (see recipe)
Chile Verde Guacamole (see recipe)
12 to 16 large (8-inch) flour tortillas

Steps:

  • Start a charcoal or gas grill, and get it very hot. For gas, set to high heat. For charcoal, grill is ready when coals are red but entirely covered with gray ash, and you can hold your hand about 5 to 6 inches above the coals for only about 4 to 5 seconds before it becomes too hot.
  • Clean and season the grill: Using a pair of tongs, rub a quarter of a white onion over the grill. Next, rub the beef fat over the grill to season it further. (Alternately, you can do this using tallow or vegetable oil.)
  • Working in batches if needed to avoid crowding, place the meat over the hot grill. Season the meat generously with salt on top right before throwing it on the grill, salt-side up. (Alternatively, sprinkle the salt on top of the meat once it's on the grill.)
  • Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip to the second side and grill for another 3 to 4 minutes for medium. Remove the meat and place in a lidded dish or container. Cover the cooked meat while you grill the remainder. Allow the meat to rest for at least 5 minutes.
  • One by one, take out the pieces of meat and cut into about ½-inch dice, placing them back in the same lidded dish and covering until all the meat has been chopped.
  • Before the meat is brought to the table, make sure the refried beans are hot. Set them on the table along with the salsa and guacamole, in separate bowls.
  • Reduce the heat of the grill to medium if using gas, or, if using charcoal, set the flour tortillas on a cooler part of the grill. Heat the flour tortillas about 1 minute or so per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.
  • To assemble the tacos, a common practice is to grab a warm flour tortilla, spread some refried beans on the middle, add a generous amount of meat, then add salsa and guacamole on top to taste - but everyone can choose how they want to build or eat their tacos. (If the taco doesn't easily close, your assembly was successful!)

PUFFY TACO SHELLS



Puffy Taco Shells image

I just don't get to San Antonio, home of the puffy taco, as much as I'd like to. So I tried to recreate it at home and it worked out great! Be sure you have the meat and fixings ready ahead of time so all you have to do is fry and fill! These work best when served as warm as possible.

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Tortilla Recipes

Time 18m

Yield 4

Number Of Ingredients 5

1 cup masa harina
½ teaspoon kosher salt
½ cup lukewarm water
2 tablespoons lukewarm water
½ cup canola oil for frying

Steps:

  • Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
  • Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
  • Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
  • When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
  • Fill with your favorite taco fixings and serve while shells are still warm.

Nutrition Facts : Calories 128.3 calories, Carbohydrate 21.7 g, Fat 3.8 g, Fiber 3.8 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 242.5 mg

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