South Of The Border Essentials Tacos Sans Shells Recipes

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

Steps:

• 1. PREP/PREPARE
• 2. You will need a non-reactive (like glass) container to make and store this sauce.
• 3. Gather your ingredients (mise en place).
• 4. Whisk all the ingredients together.
• 5. Cover and let rest in the fridge for an hour or two before use.
• 6. THE CABBAGE SLAW
• 7. Add some thinly sliced, and chopped cabbage to a bowl, put in the juice of one lime, some salt and pepper, and let rest until the cabbage begins to wilt... that is it.
• 8. PLATE/PRESENT
• 9. Use the sauce on your favorite tacos. Enjoy.
• 10. Keep the faith, and keep cooking.

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: 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-THE-BORDER ESSENTIALS: AWESOME TACO MEAT

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will require a pot or skillet large enough to hold all of the ingredients.
• 3. The Ground Beef I grind my own meats, and for this recipe I am using a lean chuck roast (80/20). You can get ground chuck from your local butcher; however, you could try other types of meat; even ground chicken or turkey.
• 4. Can You Freeze this Recipe? Absolutely, just put it into portion-size freezer bags (Ziploc), squeeze as much air out as possible, and pop into the fridge. It should be good for 4 - 6 months. When needed, let the bag defrost overnight in the fridge, then slowly heat up over low heat. FYI: If you use a vacuum sealer, you will extend the freezer time to about a year. I LOVE my vacuum sealer.
• 5. Gather your ingredients (mise en place).
• 6. Add the ground beef to a pot or skillet over medium heat.
• 7. Add the onion, if using.
• 8. As it cooks, break it up using a spatula or wooden spoon.
• 9. After it is cooked, drain off any grease, and add all the dry spices. Stir until the beef is coated in the spice mixture. Add the tomato sauce and beef stock, then stir and bring up to a simmer. Simmer until it begins to thicken, about 20 - 30 minutes.
• 10. PLATE/PRESENT
• 11. Serve with corn or flour tortillas and other fixings. Enjoy.
• 12. 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 ESSENTIAL: MEXICAN COTTAGE PIE

Steps:

• 1. PREP/PREPARE
• 2. I am topping this recipe with mash potatoes; however, it would be great served over a bed of homemade egg noodles, or even over rice. Here is the recipe I am using for the taters. https://www.justapinch.com/recipes/side/potatoes/holiday-essentials-slow-cooker-mash-taters.html?r=5 FYI: I added some sharp cheddar cheese to the taters... Because I can.
• 3. You will need a large skillet to cook the filling. In addition, you will need small dishes that are capable of holding the ingredients. I am using white ramekins that hold 8 ounces (225g) each. Based on the ingredients you should be able to make about five of these. Or you could put all the ingredients into a standard ovenproof deep pie dish.
• 4. If you make more of the filling than you need, understand that it freezes very well, and if frozen properly will last 4 - 6 months.
• 5. Gather your ingredients (mise en place).
• 6. Make some mashed taters and keep warm.
• 7. STAGE I
• 8. Add the butter and oil to a large skillet over medium heat.
• 9. When the butter melts, add the onions and carrots, then partially cook for about 2 - 3 minutes.
• 10. Add the garlic and stir for an additional 30 - 60 seconds.
• 11. STAGE II
• 12. Add the beef and chorizo.
• 13. Lower the heat a bit and cook until about 75% of the liquid has evaporated, about 10 - 12 minutes.
• 14. STAGE III
• 15. Add the dry spices.
• 16. Stir to combine, about 60 seconds.
• 17. STAGE IV
• 18. Add the remainder of the ingredients.
• 19. Stir and allow to simmer until the filling reduces and begins to thicken, about 10 - 15 minutes.
• 20. ASSEMBLY
• 21. Add the hot mixture to a small bowl (ramekin).
• 22. Lay a slice of provolone on top, if using.
• 23. Cover with the warm mash taters, and a pat of butter.
• 24. If you wish, you can pop them under a broiler until the taters begin to brown in spots, about 1 - 2 minutes.
• 25. PLATE/PRESENT
• 26. Serve with some dinner rolls or crusty bread, and maybe a small side salad. Enjoy.
• 27. 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.