Bonnies Taiwan Tacos Food

BONNIE'S BEEFY STEAK TACOS

Steps:

• 1. BEFORE YOU BEGIN: Do your prep work first and then it goes together really fast. I use a divided dish for the vegetables and cheese and then assemble the tacos after the tortillas are fried.
• 2. PREPARE INGREDIENTS: Wash the romaine lettuce. I cut it as fine as possible with a sharp knife, looks like it is shredded. Dice the onion fine. Dice tomatoes. Chop the cilantro fine, and mix with the tomatoes. Put the vegies and the cheese in the divided dish and set it in the refrigerator.
• 3. Grate the cheese. Dice the cooked steak into small pieces.
• 4. COOKING THE MEAT: You will need a large pan for the taco meat and steak and a medium pan to fry the tortillas. Place the ground beef in the pan over medium heat. When it starts to brown, I use a metal potato masher to make it all the same size. When the meat is lightly browned, add the taco seasoning mix, cumin, garlic, worcestershire sauce, A-1 sauce, and stir. Then add the salt and pepper and pepper flakes if you want it. Add one cup of water, stir, and let it simmer uncovered until the liquid is reduced. When it is reduced, add the steak. Adding it later keeps it from becoming tough. Keep it hot while you fry the tortillas. You can add a couple of spoons of water to keep it moist. Don't let it dry out (it is now ready to eat) . By the time the meat has reduced, you should have the taco shells fried.
• 5. FRYING THE TACO SHELLS: Fry the tortillas in hot oil, folding to make a shell until golden brown and then drain on paper towels. I cook the shells according to my family's preference. Some like them soft, others like them crispy. The boxed shells just don't taste the same to us.
• 6. When the shells are fried, assemble the tacos with the meat first, onion, tomato/cilantro mixture, lettuce and cheese, and taco sauce if desired. We like ours piled high with the vegies. Serve with guacamole and sour cream and a side of refried beans. Enjoy!

BONNIE'S INDIAN TACOS

Steps:

• 1. PREPARE THE MEAT AND ONIONS: Put the ground turkey in the pan over medium heat and cook until light brown. Add the curry, cumin, garlic powder, and taco seasoning. Add one cup of water. Mix gently and simmer until liquid is reduced. Meanwhile, saute the onion in a tablespoon of olive oil in a small frying pan, adding the milk a small amount at a time to keep the onions from over browning and until the onions are tender and a nice carmel color. Add the onions to the meat mixture. and stir gently to combine. Simmer a few minutes more. Meat should be very moist when served.
• 2. COOK THE TACO SHELLS: You can used boxed shells, but they are not as good as making your own. Take a medium frying pan and add some olive oil to it to fry the tortillas.
• 3. Place the cooked shells on paper towels and drain.
• 4. BUILD THE TACOS: Place the meat in the cooked taco shell and top with lettuce, tomato and onion and cheese, or anything else you wish. Sour cream and avocado is good. Taco sauce is another option. We like green sauce the best.
• 5. Here is how your finshed Indian Taco should look!