Tacosinapan Recipes

5 EASY TAPAS RECIPES

Steps:

• Place the smashed garlic in a skillet with the oil over medium heat. Sauté for 10 minutes, squishing the garlic down to squeeze juice out as it cooks, until garlic is golden brown. Then remove and discard garlic.
• Sprinkle prawns with salt and pepper. Turn stove up to high. When oil is hot, add prawns and cook for 2 minutes (for medium prawns) or until charred and just cooked. Just before the end, add the minced garlic and quickly saute, then transfer prawns into serving bowl.
• Sprinkle with parsley and red pepper flakes if using.
• Halve or quarter the mushrooms, depending on size.
• Follow Garlic Prawn steps, except cook mushrooms instead of prawns. Cook the mushrooms until they are golden.
• Heat oil in a skillet over high heat. Cook Chorizo until golden on both sides, then transfer to serving bowl, scraping in oil in the skillet.
• Combine ingredients in an airtight jar. Refrigerate for 24 hours - no longer than 48 hours. Bring to room temperature before serving.
• Bring cheese to room temperature. Place on platter with ham and anchovies.
• Place serving bowls / platters on table with plenty of bread to dunk into the leftover olive oil. Serve with your favourite Spanish wine!

ROASTED SALMON TACOS

Steps:

• At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt, and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate.
• When ready to serve, preheat the oven to 425 degrees. Brush a baking dish with olive oil and place the salmon in it. Mix the chile powder, lime zest, and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through.
• Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt, and 1/4 teaspoon black pepper.
• To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm.

ONE-PAN TACO DINNER

Steps:

• Brown meat in large skillet; drain.
• Add seasoning mix and water; stir. Bring to boil.
• Stir in rice. Sprinkle with cheese; cover. Simmer on low heat 5 min. Top with lettuce and tomatoes just before serving.

15 MINUTE TACO IN A PAN

Steps:

• Brown meat in large nonstick skillet; drain.
• Add water and seasoning mix; stir. Bring to boil.
• Stir in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 minute Top with lettuce and tomatoes.

NEW MEXICAN TOMATO TACO SAUCE FOR CANNING

Steps:

• Combine ingredients in a large saucepan.
• Bring to a boil, then reduce heat and simmer, stirring frequently
• until thick (about 1 hour).
• Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0-1,000 feet
• altitude; 20 minutes at 1,001-6,000 feet; 25 minutes
• above 6,000 feet.