BEEF TACOS WITH PICO DE GALLO
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, 2 tacos each
Number Of Ingredients 7
Steps:
- Cook meat with taco seasoning mix as directed on package.
- Meanwhile, combine tomatoes, onions and cilantro.
- Spoon meat mixture into taco shells; top with cheese and tomato mixture.
Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 80 mg, Sodium 840 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 3 g, Protein 25 g
BEEF TACOS WITH PICO DE GALLO
These ground beef and cabbage tacos are simple to make and affordable.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 14
Number Of Ingredients 12
Steps:
- Combine masa harina, 1 teaspoon salt, and baking powder. Add 1 cup plus 3 tablespoons warm water (100 to 110 degrees), and quickly knead together by hand to form a smooth dough.
- Lightly flour a work surface. Pinch off a 1 1/2-inch ball of dough, and roll it into a 4-inch disc.
- Heat a heavy skillet, preferably cast-iron, to medium high. Cook discs, 1 or 2 at a time, until just puffed and slightly golden, 2 to 3 minutes; turn and cook 1 to 2 more minutes. Remove from heat; fold in half to create a shell. Repeat with remaining dough.
- Heat oil in a large skillet over medium-high heat. Add onion; cook until soft, 3 to 5 minutes. Add beef; cook, stirring, until well browned, 5 to 7 minutes. Drain excess fat. Stir in tomatoes, cumin, and oregano, and season to taste with pepper and remaining teaspoon salt. Simmer until tomatoes break down and mixture is saucy, 3 to 5 minutes.
- Fill each shell with about 1 tablespoon shredded cabbage and 1 tablespoon beef. Spoon a small amount of Pico de Gallo over beef, or serve on the side.
FISH TACOS WITH CREAMY CHIPOTLE SAUCE AND PICO DE GALLO
Steps:
- For the tortillas: Brush a hot griddle with oil and heat the tortillas on each side to brown them up a bit. Wrap them in foil to keep hot until it's time to eat.
- For the fish: In a bowl, combine the chile powder, garlic salt, lime juice and 2 tablespoons of the olive oil. Toss the mixture with the fish in a shallow container and marinate for 15 minutes.
- For the chipotle sauce: In the meantime, combine the mayonnaise, cilantro, honey, chipotles, lime juice and salt in a food processor and blend until creamy and smooth. Transfer the sauce to a container (I like to store it in a squeeze bottle) and refrigerate until ready to serve.
- Put the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the fish and cook for 3 to 4 minutes per side. Remove to a plate and flake with a fork.
- To build each taco, spoon some fish onto 2 stacked tortillas (see Cook's Note). Top with some chipotle sauce, cabbage, cilantro and Pico de Gallo.
- In a medium bowl, combine the tomatoes, onions, jalapenos, cilantro and lime juice. Season with salt and pepper.
GOAT BIRRIA TACOS WITH CUCUMBER PICO DE GALLO RECIPE
Birria is usually served with a side of consomé, the rich pan juices from the roasted meat. We went a step further and puréed it with the roasted vegetables and softened dried chiles left in the roasting pan, turning the brothy soup into a spicy dipping sauce.
Provided by Rick Martinez
Yield 10-12 servings
Number Of Ingredients 20
Steps:
- Rub goat leg with ⅓ cup Diamond Crystal or 3 Tbsp. Morton kosher salt, working into flesh and fat. Wrap tightly in parchment or wax paper and chill at least 3 hours and up to 3 days.
- Place a rack in lower third of oven; preheat to 350°F. Evenly scatter onion, garlic, guajillo chiles, ancho chile, chiles de árbol, ginger, cloves, tomatoes, peppercorns, oregano, and cumin across a large roasting pan and place a roasting rack on top. Unwrap goat leg and set on rack. Pour 4 cups water into pan and cover tightly with foil. Bake until meat is pulling away from the bone and shreds easily with a fork, 4½-5 hours.
- Let leg sit (still covered) until cool enough to handle (about 1 hour). Shred meat into small pieces and place in a large bowl; discard bones. Remove ginger from pan; discard. Working in batches if needed, purée liquid and aromatics left in pan in a blender until smooth. Pour half of consomé over meat and mix to coat. Taste and season with more salt if needed. Cover and set aside. Pour remaining consomé into a medium bowl and set aside for serving.
- Do Ahead: Meat can be prepared 3 days ahead. Chill meat and consomé.
- Toss cucumbers, onion, lime juice, basil, and salt in a medium bowl. Add 1-4 chiles, depending on their heat and how spicy you like things, and let sit 10 minutes.
- Top warm tortillas with meat, then salsa. Serve with consomé for dipping.
PICO DE GALLO FOR BEEF TACOS
This freshly made salsa goes with our Beef Tacos.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a mixing bowl, and toss well to combine. Adjust seasoning to taste. Serve immediately, or keep refrigerated, for up to 2 days, until serving.
PORTOBELLO TACOS WITH PICO DE GALLO
Steps:
- Set up your grill and heat up your coals.
- When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.
- Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.
- Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.
- Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.
- Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.
MEXICAN STREET TACOS WITH MOJO AND PICO DE GALLO
Make and share this Mexican Street Tacos With Mojo and Pico De Gallo recipe from Food.com.
Provided by mariposa13
Categories Steak
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- To make the mojo - with a mortar and pestle, mash together the garlic, jalapeños, cilantro, salt, and pepper to make a paste.
- Put it in a glass jar.
- Add the lime and orange juices, the vinegar, and the oil and shake it up to combine.
- Lay the flank steak in a large baking dish and pour the mojo over it.
- Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. (Don't marinate the steak for more than 8 hours or the fibers will break down too much and the meat will get mushy.).
- Preheat an outdoor grill or a ridged grill pan over a medium-high flame (you can also use your broiler).
- Take a few paper towels and fold them several times to make a thick square.
- Blot a small amount of oil on the towels, then carefully and quickly wipe the hot grates to make a nonstick grilling surface. Pull the steak out of the mojo marinade and season on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare.
- Remove to a cutting board and let it rest for 5 minutes to allow the juices to settle.
- Slice thin on an angle, across the grain.
- While the steak is resting, warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.
- To serve, put two of the warm tortillas on your work surface.
- Lay about an eighth of the beef down the center of each, and sprinkle with lettuce, onion, and cheese.
- Top with a spoonful of pico de gallo and garnish with lime wedges.
- To make the pico de gallo - Put all of the ingredients into a mixing bowl and stir it all together. Let sit for 15 minutes to allow the flavors to marry.
Nutrition Facts : Calories 989.3, Fat 61.8, SaturatedFat 13.8, Cholesterol 154.2, Sodium 606.6, Carbohydrate 58, Fiber 9.7, Sugar 15.8, Protein 55.8
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