Crispy Potato Tacos
Here’s what you need:
Yield: 8 Tacos
Ingredients:
2 Large Russet Potatoes
3/4 cup Sour Cream
2 cloves Minced Garlic
1/2 tsp Cumin
Salt, to taste
1/2 tsp Oregano
8 Corn Tortillas
Oil for Frying
Optional Toppings:
Sour Cream
Salsa
Cotija Cheese
Cilantro
Instructions:
Thoroughly wash the potatoes & peel the skin off. Cut into smaller pieces and place in a pot of cold water. Bring to a boil over medium high heat and allow potatoes to cook until they are soft. Place softened potatoes into a large bowl. Mix in sour cream, cumin, salt and pepper and mash until well combined. Wrap the tortillas in a damp towel or paper towel and microwave for 15-20 seconds, so they don’t break. On half of the tortilla, place about 1 Tbsp. of the potato mixture and spread it around. Fold the tortilla in half and repeat with the rest of the tortillas. Heat 1 inch of vegetable oil in a pan. Carefully, place the potato tacos in the pan, allowing them to cook for about 2 minutes on each side. Once they have developed a golden color, remove from oil and strain excess oil off on a paper towel. Serve with your favorite toppings & enjoy!
Recipe by: Carrie Hildebrand
Music: “Velvet Curtain” provided by Audio Network
How To Make Sweet Chili Chicken Tacos | Delish
Bang bang shrimp tacos would also be amazing. Use the same breading and follow the same process, just substitute the protein!
DIRECTIONS
1. Set up a dredging station: In one bowl, add cornstarch. In another bowl, whisk together egg and water. And in a third bowl, add panko breadcrumbs and season with salt, pepper and garlic powder. Toss the chicken in the cornstarch, dip the pieces in the egg mixture, then toss in panko until fully coated.
2. Fry the chicken! Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 8-10 minutes. Drain chicken pieces on paper towels. Taste the chicken and season with more salt and pepper if desired.
3. Make the sauce: Whisk together the mayonnaise, sweet chili sauce, vinegar and lime.
4. Make a slaw: In a small bowl, mix about 2 tablespoons of the sauce with the cabbage to make a slaw.
5. Warm the tortillas. Then load each tortilla with a small scoop of slaw and a handful of chicken. Drizzle the sauce on top and garnish with scallions.
INGREDIENTS
2 chicken breasts, chopped into 1-in pieces
1/2 c. corn starch
1 Egg, lightly beaten
2 tbsp. water
1/2 c. panko breadcrumbs
Kosher salt, to taste
ground pepper, to taste
1/4 tsp. garlic powder
1/2 c. mayonnaise
2 tbsp. sweet chili sauce
1 tsp. rice wine vinegar
Juice of 1 lime
1 c. shredded red cabbage
1/4 c. vegetable oil
8 Small flour tortillas
1/4 c. chopped scallions, to garnish
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Cheese Crusted Chicken Tacos | Shredded Chicken Taco Recipe
An easy, fast and flavorful shredded chicken recipe that’s incredibly versatile. It’s my favorite method because it keeps the chicken moist, shreds in seconds and infuses more flavor than other methods, such as boiled or poached chicken.
Ingredients!
3 skinless chicken breast
flour tortillas
8 oz. yellow cheddar cheese
8 oz. mozzarella cheese
1 teaspoon adobo seasoning
1 teaspoon complete seasoning
1 teaspoon sazon
1 teaspoon paprika
1 quarter teaspoon lemon pepper seasoning
1/2 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon chicken bouillon
1 tablespoon creole seasoning
1/2 cup chicken broth
Parsley or cilantro
1/2 cup diced onions
1/2 cup diced tomatoes
2 garlic cloves
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Just pour the egg on the tortilla and the result will be amazing! A simple recipe!
Hello Everyone ???????? Today I will share with you new and very delicious recipe that my family really likes! Just pour the egg on the tortilla and the result will be amazing! Make this breakfast recipe in 5 minutes and enjoy ???????????? Try this very easy and delicious recipe and let me know in a comments How do you like it?! Have a delicious day ????
Ingredients:
1 tortilla
1 egg
120g (1 cup) Cheese
4 cherry tomatoes or 1 medium tomato
Feta cheese
4 olives
basil
Red pepper flakes (optional)
This is my favorite salad of all the times! No oil needed! So delicious ????
Ingredients:
2 sprigs of green onion
3 Cucumbers
1 ripe avocado
2 tbsp lemon or lime juice
1/8 tsp red pepper flakes
Salt to taste
Feta cheese (optional)
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PASTEL AZTECA | How To Make the best Tortilla Casserole ❤
(Link to all my videos) Rachel cooks with love
This delicious Pastel azteca is absolutely delicious to say the least, it's layers and layers of total goodness. This traditional dish is the casserole of choice when entertaining or just wanting something hearty and delicious. I alternate layers of gently fried corn tortillas with layers of salsa Verde, poblanos strips, corn grains ,onion strips, Mexican crema and Oaxaca cheese, it is best when made with a meat ingredient, I usually choose chicken but also love it with ground beef, I bake my Pastel Azteca casserole in the oven till bubbly, then serve it with a side salad. This dish is easy and absolutely fit for a king.
INGREDIENTS-----------------------
3 Lb boneless skinless chicken thighs
6 tomatillos
5 poblanos peppers (seeds and veins removed)
2 jalapenos (seeds removed)
1/2 medium onion (julienned for sauce)
6 garlic cloves (divided)
Cilantro (medium bunch)
1 Tbsp butter
1 Tbsp olive oil
1 tsp Better than bouillon
13 corn tortillas
18 oz Oaxaca cheese (grated)
Crema (Cacique Mexican table cream)
2 C. corn
1/2 tsp oregano
1/4 tsp ground cumin
oul for frying tortillas
1 &1/2 C. Chicken broth
Salt as needed
BLENDER INGREDIENTS-------------------
Tomatillos
1 poblano pepper
cilantro
2 jalapenos
1 C. chicken broth
INGREDIENTS TO BOIL CHICKEN---------
2 Celery ribs (cut in half)
1/4 tsp peppercorns
2 garlic cloves
1-2 tsp Better than bouillon (I used 1)
water to cover chicken by 1 &1/2 inches
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
■ Always use caution when working with raw meat.
■ Caution when working with a hot stove.
■ keep children away from hot stove.
#pastelazteca
#tortillacasserole
#casserole
Grilled Mexican Corn with Chile Lime Sauce
Grilled Mexican Corn with Chile Lime Sauce!
Thank y’all for stopping by! We’re rolling out a fiesta of flavor in this dish- grilled corn is good but when you can put on a special sauce it will just enhance the natural flavor of the corn.
Enjoy the video and leave questions or comments below.
Chile Lime Sauce
3 tablespoons sour cream
3 tablespoons mayonnaise
½ teaspoon chile powder
½ teaspoon garlic powder
½ teaspoon cumin
¼ teaspoon ancho chile powder
1 tablespoon lime juice, to taste
2 tablespoons grated Parmesan, plus more for sprinkling
Mix all the ingredients together in a small bowl. Spread generously over the grilled corn. Sprinkle with additional Parmesan cheese and serve immediately.
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Kent Rollins
Chuck Wagon Cook, Grilling, Dutch Oven Cooking, Cowboy, Cast Iron