South Of The Border Essentials Awesome Taco Meat Recipes

ON THE BORDER'S CARNE ASADA TACOS (COPYCAT RECIPE)

Steps:

• For carne asada:.
• Marinate meat, then prepare ingredients for dressing, before grilling meat.
• Plan to have flatbread warmed as you are ready to serve meat.
• Marinate steaks in lime juice in a shallow glass dish for 1 minute.
• Next add garlic, crushed red chile, black pepper, and Mexican oregano.
• Marinate in refrigerator for at least 20 but no longer than 40 minutes.
• While marinating meat:.
• Combine all ingredients for Jalapeno Ranch Dressing in a 1 cup dish.
• Mix well and refrigerate to let flavors blend.
• Preheat oven to 170 degrees (or lowest heat setting).
• Grill meat to desired doneness
• Remove steaks from grill and let "rest" for 5 minutes.
• Before meat is about to be taken off grill or while it is resting, add 1/3-1/2 cup of cheese on each flatbread.
• Lay the cheese covered flatbreads directly onto middle oven rack and warm until cheese is melted.
• Once meat has rested, cut meat against the grain into thin strips.
• On each flatbread add desired amount of meat, 1-2 tablespoons jalapeno ranch dressing and about 1 T french fried onion strings.
• Enjoy!

SOUTH-OF-THE-BORDER ESSENTIALS: AMAZING TACO SAUCE

Steps:

• 1. PREP/PREPARE
• 2. By nature, this is a thin sauce, but if you want it a bit thicker, add the optional arrowroot or cornstarch with the other dry ingredients, and add when directed by the recipe. I would with just 1 tablespoon, and add the other, if needed.
• 3. If you like Worcestershire, but do like the fact that it has anchovies in it, then check out my anchovy-free version: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
• 4. You will be using 6 ounces of tomato sauce, and the smallest can of tomato sauce is 8 ounces. I you do not have an immediate use for it, do not forget that you can freeze it. I use an old plastic ice tray, freeze the sauce in one or two-ounce portions, then put the cubes in a Ziploc freezer bag. It will last five-to-seven days in the fridge, and three-to-months, if frozen. Easy/Peasy.
• 5. Use restraint with the liquid smoke (if using). One, maybe two drops is all you are going to need. I would add it in at the end, while it is simmering... one drop then taste.
• 6. Gather your ingredients (mise en place).
• 7. Grind up the dehydrated onions.
• 8. Add the ground onions and other spices to a bowl and mix to combine.
• 9. If you are using the arrowroot or cornstarch, add it now, with the other dry spices.
• 10. Add the wet ingredients to a saucepan, over medium heat.
• 11. Bring up to a slow simmer.
• 12. Add the dry ingredients and whisk to combine.
• 13. Simmer for 10 - 15 minutes, stirring occasionally, then remove from the heat and allow to cool.
• 14. While it is simmering, taste for "proper" seasoning.
• 15. When cool, store in the refrigerator in a glass jar with a tight-fitting lid.
• 16. It will last about 4 - 6 weeks.
• 17. PLATE/PRESENT
• 18. Use as you would any other yummy taco sauce. Enjoy.
• 19. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: TACOS, SANS SHELLS

Steps:

• 1. PREP/PREPARE
• 2. You could use mostly canned beans, boxed rice, and jarred taco sauce, but let me give you some recipes that will take this over the top: https://www.justapinch.com/recipes/side/vegetable/south-of-the-border-essentials-refried-beans.html?r=1 https://www.justapinch.com/recipes/side/rice-side/south-of-the-border-essentials-spanish-rice-ii.html?r=12 https://www.justapinch.com/recipes/main-course/main-course-beef/slow-cooker-taco-meat-with-homemade-taco.html?r=7 https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/south-of-the-border-essentials-amazing-taco-sauce.html?r=1
• 3. Gather your ingredients (mise en place).
• 4. Add the refried beans to a plate and make into a nice round quarter-inch patty.
• 5. Add the rice and taco meat on top and make pretty.
• 6. Top with sour cream.
• 7. And you just must have some cheese.
• 8. PLATE/PRESENT
• 9. Serve with a fork, a margarita, and lots of love. Enjoy.
• 10. Keep the faith, and keep cooking.

SOUTH-OF-THE-BORDER ESSENTIALS: SMOKY TACO DRY MIX

Steps:

• 1. PREP/PREPARE
• 2. You will need a glass jar with a tight-fitting lid to store this seasoning. I find old spice jars serve that purpose quite well. Make sure that you wash them out really good, so that your new spice does not pick up the flavors of the old one.
• 3. This recipe will give you enough spice mix to flavor 1 pound of ground beef, turkey, chicken, or pork.
• 4. Ancho chili powder not only has a bit of heat; in addition, it has a bit of smoke. So, we are getting our smoky flavor from two sources: The chili powder, and the smoked paprika. In addition, I doubled down on the cumin, subbed the onion powder for crushed dehydrated onions, and used white pepper for some sweet, sweet heat.
• 5. Gather your ingredients (mise en place).
• 6. Grind the dehydrated onions using a mortar-and-pestle, or spice grinder.
• 7. Add all of the spices to a bowl.
• 8. Combine the ingredients, and then store in a good jar with a tight-fitting lid. Then store as you would any other dry spices.
• 9. MAKING THE TACO MEAT
• 10. Take 1-pound of ground beef, chicken, pork, turkey, or any combination thereof, and brown in a skillet with a bit of grapeseed oil, or other non-flavored variety.
• 11. Add the taco spices along with 1 cup of beef stock, or water.
• 12. Slowly simmer until the liquid is reduced by 60 - 70 percent, about 12 - 15 minutes.
• 13. PLATE/PRESENT
• 14. Serve as you would any yummy taco meat, like on these melted cheese tacos. Enjoy.
• 15. Keep the faith, and keep cooking.

SOUTH-OF-BORDER ESSENTIALS: AWESOME TACO OMELET

Steps:

• PREP/PREPARE
• For this recipe you will need a good stainless steel or non-stick skillet.
• These are the recipes I used to assemble these taco omelets If you have your own taco meat, excellent, if you do not, this is a keeper: https://www.justapinch.com/recipes/main-course/main-course-beef/slow-cooker-taco-meat-with-homemade-taco.html?r=6 Lots of good salsas out there, this is one that I love to make: https://www.justapinch.com/recipes/sauce-spread/salsa/salsa-essentials-lime-green-chili-salsa.html?r=3 I make the omelet is a similar fashion to this recipe, except I do not scramble the eggs: https://www.justapinch.com/recipes/breakfast/egg-breakfast/creamy-scrambled-eggs-2.html?r=1 Here is a great taco seasoning that you will be using over-and-over again: https://www.justapinch.com/recipes/side/side-other-side-dish/andys-taco-seasoning.html?r=5
• Gather your ingredients (mise en place).
• Add the butter to a skillet over medium heat.
• While the butter is melting, place the eggs into a bowl, add a few pinches of taco seasoning, then whisk until no strands of white remain.
• Give the pan a swirl, to completely coat the surface of the skillet.
• Add the eggs.
• Swirl the pan again to evenly distribute the eggs, and season with a bit of salt and pepper.
• Let the egg mixture sit, undisturbed for about 60 seconds.
• Take a spatula, pull in from the sides and incorporate the still liquid parts of the egg into the cooked bits.
• Chef's Tip: Continue to swirl the pan, so the omelet does not stick.
• After most of the liquid parts are cooked, the top will still be a bit runny.
• Remove from the heat and let stand for about 2 minutes. Remember to swirl the pan a few times during this waiting process.
• Return the pan to the heat, and add the cheese, then spoon on some salsa, and a few black olives.
• Chef's Note: Keep these items in the middle third of the omelet.
• Fold the two sides of the omelet over the cheese, then slide onto a plate.
• Chef's Note: You will notice that I turned the omelet over and put the folded side on the bottom. This is optional; however, for presentation purposes, I think it looks nice. We eat first with our eyes.
• Add the taco meat. I like to add it perpendicular to the omelet.
• PLATE/PRESENT
• Serve while nice and hot with a dollop of sour cream, and a bit of additional salsa on the side. Enjoy.
• Keep the faith, and keep cooking.

SOUTH-OF-THE BORDER ESSENTIALS: EVERYTHING SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will require a blender or food processor fitted with an S-blade to make this recipe.
• 3. I like to play about with the salt and lime juice. Sometimes the chiles and tomatillos can be a bit more-or-less tart, and I adjust those seasonings accordingly. FYI: I you do not have any tomatillos; you can always substitute regular tomatoes. It will not taste the same; however, it is still pretty dang good. And, if you like yours hotter, throw in 1 or 2 jalapenos.
• 4. Homemade Ranch Mix This recipe calls for ranch dressing seasoning mix. If you want to make your own... It is healthier and does not have any preservatives check this out: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/diy-essentials-ranch-seasoning-mix.html?r=4 Homemade Mayonnaise To be sure, there are some good store-bought mayo's on the market (my all-time favorite is Duke's) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen's teeth. If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe: https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=1
• 5. Storage of Homemade Condiments and Spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should last 4 - 6 weeks.
• 6. What Is A Tomatillo? A tomatillo is a small round fruit with a green color and papery husk. They're native to Mexico and are commonly used in Mexican cuisine to make salsas, sauces and more. When used in a recipe, the outer papery outer crust is always removed. What is the Difference Between a Tomato and a Tomatillo? At first glance, tomatillos look very similar to green tomatoes, but they are actually two very different fruits. Even though the word "tomatillo" literally translates to "little tomato" in English, don't be fooled. They're not the same thing. Like tomatoes, a tomatillo plant is easy to grow, and both are plants in the nightshade family. But that's where the similarities end. Tomatoes are sweeter, red in color and do not have the vibrant tartness that tomatillos have. What Do Tomatillos Taste Like? Fresh tomatillos have a unique flavor that is tart, bright and almost citrusy. They are mainly eaten cooked but can also be prepared raw. When boiled, the tomatillos tend to keep their tart flavor. When roasted, tomatillos become a little sweeter and lose some of their tartness. Tomatillos are healthy. They contain a lot of dietary fiber, and are rich in antioxidants, niacin, potassium, and manganese. Some Popular Recipes That Use Tomatillos: • Salsa Verde • Tomatillo Guacamole Salsa • Pork Chile Verde • Chicken Pozole Verde
• 7. Gather your ingredients (mise en place).
• 8. This is an easy/peasy recipe to make.
• 9. Pop all the ingredients into your blender of choice (I am using a Vitamix), and blend baby blend.
• 10. Properly store in the fridge until needed.
• 11. I would let it chill in the fridge for an hour or two before using. That gives the ingredients a chance to know one another.
• 12. PLATE/PRESENT
• 13. Drizzle on a plate of greens, drizzle over enchiladas, burritos, tacos... stick in a straw and drink it right out of the jar (yeah, it is that good). Enjoy.
• 14. Keep the faith, and keep cooking.