Double Decker Turkey Tacos Food

GIANT DOUBLE DECKER TACO

Steps:

• Fit a sheet pan with a wire rack.
• Heat the oil to 350 degrees F in a large braiser or cast-iron skillet.
• Using tongs, slip half of a tortilla in the hot oil to form a taco shell shape. Using a metal spatula with the other hand, keep half the tortilla submerged until golden. Turn the tortilla so that the fried part now sticks out of the oil, letting the bottom fry, while making sure to keep the tortilla open about 2 inches wide. (This creates the necessary space to stuff it!) Then gently turn the tortilla and repeat the process so that the remaining side fries to a golden brown while the rest stays out of the oil. Let the taco shell drain on the lined sheet pan. Fry another tortilla in this manner; reserve the other two tortillas.
• Preheat the broiler.
• Place one unfried tortilla in a pan and top it edge to edge with cheese. Lightly broil until the cheese is just melted, but the tortilla isn't toasted. While still hot, "stick" the cheesy, non-crispy tortilla to the outside of a fried tortilla shell. Repeat with the remaining tortilla, cheese and fried shell.
• Now build! Fill the cavity of the taco with some warm Taco Meat, followed by some lettuce, a drizzle of sour cream, tomatoes, jalapeños and cilantro.
• Serve with your favorite taco bib.
• Heat a pan over medium heat. Add the beef and chorizo and brown, breaking the meat up constantly into smaller little bits, until no longer pink, 6 to 8 minutes. (If there is a lot of rendered fat, remove all but 1 tablespoon of the fat.)
• Add the onions, chipotle powder and cumin. Cook until the onions are soft, another 8 minutes. Add the garlic and cook for just another 30 seconds. Add the tomato puree and simmer, stirring frequently, for another 10 minutes. You want this taco meat to be pretty "tight" and dehydrated, not soupy or loose! Season to taste with salt and pepper.

DOUBLE DECKER TURKEY PATTY MELT

Steps:

• For the spicy mayonnaise: Whisk together the mayonnaise and pickle juice in a small bowl. Add the sriracha, a little at a time, adding more to your taste.
• For the pickle mix: Stir together the chopped pickles and grainy mustard. Set aside.
• For the burgers: Put the meat in a large bowl and spread it all over the bottom and a little up the sides. This will help distribute the seasoning evenly throughout the meat. Sprinkle liberally with salt and pepper. Stir in the mayonnaise.
• Test the seasoning by taking a tiny piece of the meat mixture and forming it into a patty. Set a small skillet over medium heat, add a touch of oil and sear the patty on each side. Let cool slightly and taste. If it needs more salt and pepper, add it to the raw mixture. Repeat the test as needed.
• Divide the meat into 8 equal patties (3 ounces each) and roll each into a ball. Place the balls on a clean surface and use the palm of your hand to gently flatten to 3/4-inch thick and 2 to 3 inches in diameter. Alternatively, use a round cookie cutter to mold the burgers into uniform "rounds" by pressing the meat into the mold and making the burgers one by one. Make an indent in the middle of each patty (as the meat cooks the center of the patty will puff up; this will keep the thickness even).
• Preheat the oven to 375 degrees F.
• Heat a large cast-iron skillet over high heat and add just enough canola oil to coat the bottom. When the oil begins to smoke lightly, add the burgers in a single layer with space in between each, cooking in batches if needed. Press the patties down with a metal spatula so they are fairly thin and cook, undisturbed, until the edges brown, 2 to 3 minutes. Flip using a metal spatula and place a slice of cheese on top of each to melt as the burgers finish cooking. Cook to desired doneness, 3 to 5 minutes longer.
• Place the bun halves on a baking sheet and toast in the oven until light brown, 3 to 5 minutes. Place a dollop of spicy mayonnaise on the bottom halves but don't spread it around. Top with the hamburgers followed by pickle mix, more spicy mayo, and another hamburger. Finish with more pickle mix, spicy mayo and the top buns. Serve immediately.

DOUBLE DECKER TACOS

Steps:

• Brown ground beef.
• Drain.
• Add taco seasoning according to packet directions.
• While beef is simmering put refried beans in a small sauce pan to warm over low heat. May need to add 1-2 tablespoons of water to the beans to thin them out a bit.
• Warm soft tortillas in a dry skillet over low to medium heat. You don't want to brown or crisp them at all. Just warm them on both sides so that they are pliable.
• Keep tortillas warm in foil. These can be placed in a warm oven if needed.
• Assemble the tacos:.
• Spread warm beans on a warm flour tortilla (Like spreading pizza sauce on pizza dough).
• Sprinkle beans with shredded cheese.
• Stand a taco shell in the center of tortilla spread with beans and cheese.
• Gently press the soft tortilla onto the sides of the taco shell.
• Fill taco shell with beef, more shredded cheese, shredded lettuce and salsa.
• *variation* if you prefer not to use refried beans just use all cheese to "glue the soft tortilla to the taco shell. If you choose this option just cover the tortilla with a layer of shredded cheese while warming in skillet. As soon as the cheese is melted remove from skillet and place your taco shell in the middle, quickly folding up the sides so they stick to the taco shell. Fill taco and enjoy!

BREADLESS DOUBLE-DECKER TURKEY CLUB

Steps:

• Core the apple and slice into 1/4-inch-thick round slices, slicing from the center of the apple to get even pieces. Coat the apple slices with lemon juice. Place down an apple slice as the base of the sandwich and top with 2 slices of turkey, 1 slice of cheese crisscrossed, 1 slice of bacon crisscrossed and 1/4 cup arugula. Top with another slice of apple and repeat with the remaining ingredients. Top with another apple slice. If transporting for an on-the-go lunch, wrap the sandwich tightly with plastic wrap and refrigerate until ready to eat.