How To make Tex Mex Style Tacos
2 lb Ground beef,
-extra-lean 1 md Onion, chopped fine
1/2 t Salt
4 T Chile powder
-(or more to taste) Vegetable oil 12 Corn tortillas (the
-thinner the better) 1/2 lb Cheddar cheese,
-sharp, grated 1 lg Tomato, chopped
3 c Shredded lettuce
Brown the ground beef and chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translucent but not brown. Drain off as much fat as possible. Add salt and chile powder and continue to saute until the chile is completely incorporated into the meat mixture. Cover skillet and leave on extremely low heat, just enough to keep the meat hot. Put about 1/2 inch of vegetable oil in a small skillet, and heat it. Test the oil for proper temperature by putting in a small piece of tortilla. When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the taco shells. This is important because there is nothing worse than a soggy taco shell (which results from the oil not being hot enough). Using tongs, put the tortillas in the oil, one at a time, and cook for 30-60 seconds until the underside just starts to become crisp. With the
tongs, turn the tortilla over and, using a spatula, bend in half to form the shell. Cook each side of the bent tortilla until crisp, about 30-45 seconds per side. Remove the shell from the oil and drain on a newspaper-covered cookie sheet. The cooked shells can be kept warm in the oven at very low heat. To assemble, fill each shell about 2/3s full of the meat and top with cheese, tomato and lettuce. We like to add extra zap with a shot of Tabasco sauce. NOTES: * San Antonio, Texas style tacos -- My dad is from east Texas and my mom from southern Oklahoma, but they developed their definition of Tex-Mex from several years in San Antonio. Since they now live in D.C., they feel extremely deprived, none of the chain restaurants come anywhere near the taste they developed in San Antonio. Tex-Mex cooking is based on peasant-style dishes from the areas of Mexico bordering Texas. The primary ingredients of Tex-Mex cooking are corn tortillas (the thinner the better), ground beef, pinto beans and hot chile powder, sharp Cheddar cheese and onions. Yield: 1 dozen tacos. * Don't try to use instant onion in this recipe. In San Antonio, people consider that the best chile powder is Gebhardt's or Eagle Brand. : Difficulty: easy. : Time: 20 minutes. : Precision: measure the spices. : Pamela McGarvey : UCLA Comprehensive Epilepsy Program : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam : Copyright (C) 1986 USENET Community Trust
How To make Tex Mex Style Tacos's Videos
Easy Crockpot Mexican Shredded Beef
Flavor-packed, tender, fall-apart, Mexican-style Shredded beef! Super easy, made with just a chuck roast, and a few pantry staples.
FULL RECIPE HERE:
This beef is so versatile...it can be used in tacos, burritos, quesadillas, taquitos, and more!
No need to brown the roast first...although, you definitely can for an added depth of flavor! But, we skip this step...and it comes out full of flavor!
The video shows how to make it in the Crock pot slow-cooker, but it can also be made in the Instant Pot or Stove-top (instructions on food blog).
Get the FULL DETAILED RECIPE HERE:
Try this Mexican Shredded beef in Crispy Shredded Beef Tacos {with Baked Taco Shells}!
It takes only 2 cups of this beef to make about 12-14 tacos, so you will have plenty leftover for another meal! Get the recipe here:
Recommended Equipment:
(click the item if you need to order)
Any of these can be used, depending on what method you choose to cook the beef!
Crockpot:
Instant Pot (6 qt):
Large Stockpot
Dutch Oven:
#mexican #beef #crockpotrecipes #slowcooker #tacos #instantpot #mexicanfood #mexicanfoodrecipes #easyrecipe #ketodiet #ketorecipes #keto
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Tex-Mex Quesadillas Recipe by Food Fusion
Quick and easy Tex-Mex Quesadillas loaded with Olper’s Cheese. Not only are these quick and easy to make, but they’re also incredibly delicious and super satisfying to enjoy anytime of the day.
#OlpersCheese #1Glass1Slice #ToastKaNayaFriend #BreakfastKiJaan
Written Recipe:
Recipe in English:
Ingredients:
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Namak (Salt) ½ tsp or to taste
-Kali mirch powder (Black pepper powder) ½ tsp
-Lehsan powder (Garlic powder) 1 tsp
-Lal mirch (Red chilli) crushed ½ tsp
-Zeera powder (Cumin powder) 1 tsp
-Dried oregano ½ tsp
-Cooking oil 2-3 tbs
-Lehsan (Garlic) chopped 1 tsp
-Beef qeema (Mince) 400g
-Pyaz (Onion) white chopped 1 Cup
-Tamatar (Tomato) deseeded & chopped 1 Cup
-Corn kernels boiled ½ Cup
-Shimla mirch (Capsicum) chopped 1 Cup
-Pickled jalapenos chopped ¼ Cup
-Olper’s Cheddar cheese ½ Cup or as required
-Olper’s Mozzarella cheese ½ Cup or as required
-Tortillas medium as required
-Maida (All-purpose flour) 2 tbs
-Water 2-3 tbs
-Cooking oil 1 tsp
Directions:
-In a bowl,add red chilli powder,salt,black pepper powder,garlic powder,red chilli crushed,cumin powder,dried oregano,mix well & set aside.
-In a pot,add cooking oil,garlic & fry until light golden.
-Add beef mince & mix well until it changes color.
-Add prepared spice mix,mix well & cook for 2-3 minutes,cover & cook on low flame for 8-10 minutes then cook on high flame for 1-2 minutes.
-Let it cool.
-In a bowl,add cooked mince,onion,tomato,corn kernels,capsicum,pickled jalapenos & mix well.
-Add cheddar cheese,mozzarella cheese,mix well & set aside.
-Cut tortilla in half.
-In all-purpose flour,add water & mix well.Flour slurry is ready!
-Apply flour slurry on one side of tortilla & fold it in a cone like shape,press & seal the edges.
-Fill tortilla cone with prepared mince filling.
-Grease frying pan with cooking oil & cook stuffed tortillas from both sides until golden brown & apply oil in between (makes 12 triangles quesadillas).
-Serve with tomato ketchup!
Recipe in Urdu:
Ajza:
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Namak (Salt) ½ tsp or to taste
-Kali mirch powder (Black pepper powder) ½ tsp
-Lehsan powder (Garlic powder) 1 tsp
-Lal mirch (Red chilli) crushed ½ tsp
-Zeera powder (Cumin powder) 1 tsp
-Dried oregano ½ tsp
-Cooking oil 2-3 tbs
-Lehsan (Garlic) chopped 1 tsp
-Beef qeema (Mince) 400g
-Pyaz (Onion) white chopped 1 Cup
-Tamatar (Tomato) deseeded & chopped 1 Cup
-Corn kernels boiled ½ Cup
-Shimla mirch (Capsicum) chopped 1 Cup
-Pickled jalapenos chopped ¼ Cup
-Olper’s Cheddar cheese ½ Cup or as required
-Olper’s Mozzarella cheese ½ Cup or as required
-Tortillas medium as required
-Maida (All-purpose flour) 2 tbs
-Water 2-3 tbs
-Cooking oil 1 tsp
Directions:
-In a bowl,add lal mirch powder,namak,kali mirch powder,lehsan powder,lal mirch crushed,zeera powder aur dried oregano dal ker ache tarhan mix ker lein & side per rakh dein.
-Pot mein cooking oil aur lehsan dal dein aur light golden ho janay tak fry ker lein.
-Beef qeema dal dein aur rang tabdeel ho janay tak ache tarhan mix ker lein.
-Tayyar spice mix dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein aur dhak ker halki ancch per 8-10 minutes kiya paka lein phir tez ancch per 1-2 minutes kliya pala lein.
-Thanda ker lein.
-Bowl mein cooked qeema,pyaz,tamatar,corn kernels,shimla mirch aur pickled jalapenos dal ker ache tarhan mix ker lein.
-Cheddar cheese & mozzarella cheese dal ker ache tarhan mix karein & side per rakh dein.
-Tortilla ko half mein cut ker lein.
-Maida mein pani dal ker ache tarhan mix ker lein.Flour slurry tayyar hai.
-Tortilla ki ek side per flour slurry laga lein aur fold ker ka cone tayyar ker lein phir press ker ka edges ko seal ker lein.
-Tortilla cone mein tayyar qeema filling bhar dein.
-Frying pan ko cooking oil sa grease karein aur stuffed tortillas ko dono sides sa golden-brown ho janay tak paka lein aur bech bech mein oil laga lein (makes 12 triangles quesadillas).
-Tomato ketchup ka saath serve karein!
PICO DE GALLO | The BEST Bowl of Salsa You Will Eat All Year Long (Authentic Mexican Recipe)
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This bowl of Pico de Gallo is so dang good it’ll have you crowing like a rooster ????????️
Back in the day I used to make the pico for our family barbecues. My grandma used to tell me it was the best recipe she ever had. So good in fact, that there would have to be TWO whole bowls because I would eat an entire on myself ????
In this video I’m gonna share the authentic, restaurants style and homemade recipe we use for our favorite snack and condiment – PICO DE GALLO!
My personal pro tip here is to use SERRANOS instead of jalapeños to take the heat up a few notches. And the best part of this recipe is you can adjust all the ingredients to you personal preferences.
You can add more tomato, less onion, double the chile or omit the cilantro – whatever you and your friends and family like, it can be done easily in this delicious recipe.
Ingredients
9 Roma Tomatos
1/2 White Onion
3 Whole Serranos (or Jalapeños for less heat)
1 Head of Cilantro (chopped)
1 Large Lime
2 tsp Sea Salt
And your favorite bag of chips
Take the heat up even more using my SALSA VERDE recipe:
Now let’s get to making PICO DE GALLO!
The BEST Tacos EVER | Chicken Taco Recipe #tacotuesday
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In this video I will show a recipe on how to make tacos that taste better than birria tacos
Dry Rub:
1 teaspoon of Garlic Powder
1 teaspoon of Onion Powder
1/2 teaspoon Salt
1/2 teaspoon ground black pepper
1 tablespoon Chili powder
1/2 tablespoon Paprika
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