Moms Japanese Tacos Food

MOM'S JAPANESE TACOS

Steps:

• 1. Brown your hamburger Meat Drain Fat Add Cheese stir till cheese is melted
• 2. in separate bowl beat eggs
• 3. take won ton wrap spoon small amount of the meat and Cheese into the middle of the won ton
• 4. using your fingers, rub some egg along one side of the won ton fold the won in ton in half sealing the two sides together Like a taco make sure there is no air in the sealed won ton or when frying it could pop and splatter
• 5. Heat Oil make sure it is hot fry till golden brown about 2-4 minutes turn over they will puff
• 6. serve with rice and veggie of choice. I have used chicken and ground turkey works well. YUM

JAPANESE TACOS RECIPE BY TASTY

Steps:

• Add the cucumber, eggplant, okra, Japanese ginger, shiso, soy sauce, mirin, vinegar, and sugar to a bowl and gently mix.
• Heat a pan over medium heat and add the chicken and sake. Cook until no longer pink and cooked through.
• Add salt, black pepper and green onion. Lightly fry, then set aside.
• Place lettuce on one side of the tortilla, then top with chicken, 1 tomato, and cheese. Top with the cucumber and eggplant mixture and fold over.
• Enjoy!

MOM'S NAVAJO TACOS

Steps:

• Place pinto beans in a bowl and cover with room-temperature water. Let soak, about 8 hours. Drain.
• Transfer drained beans to a large pot; pour in 6 cups water. Cook over medium-high heat, stirring occasionally and adding water if the level gets below 1 inch, until beans are tender, about 1 hour.
• Stir thawed chili, cumin, oregano, garlic powder, onion powder, salt, and black pepper into the pot. Continue cooking over medium heat, stirring occasionally, until beans are soft, about 1 hour more.
• Combine flour, baking powder, and salt in a large bowl. Pour in hot water gradually, 1/2 cup at a time, and knead until dough is soft but not sticky. Let dough rest, covered, about 30 minutes.
• Pinch off a piece of dough the size of a tennis ball; flatten out into a round on a floured surface. Repeat with remaining dough.
• Melt lard in a large saucepan or deep-fryer over high heat. Gently lower dough into hot lard and fry, rotating with a fork, until evenly browned, 15 to 20 seconds. Flip dough and fry until second side is golden brown, 15 to 20 seconds more. Drain fry bread on paper towels. Repeat with remaining dough.
• Place 1 fry bread on a plate. Cover with chili beans and top with Cheddar cheese, tomatoes, onions, and lettuce.

CARNE ASADA STREET TACOS

Steps:

• Place the Flank Steak in a large plastic storage bag. Add soy sauce, orange slices and lime juice. Chop green onions and cilantro and add them into the bag. Rub the seasoning all over the beef. Seal the bag and let it marinate for at least 6 hours.
• Remove the meat from the marinade. Pat dry with a paper towel. Remove all excess herbs from the carne asada. Grill the carne asada until the internal temperature reaches medium-rare at 145 °F. Hot tip: Don't have a grill? Snag a grill pan and make carne asada right on your stove top.
• Let it rest for 10 minutes. Slice it against the grain and cut it into bite-sized strips.
• Spoon mashed avocado onto a tortilla. Top it off with a couple of strips of carne asada.
• Sprinkle with cilantro and onion. Sprinkle with cotija cheese. Right before serving, squeeze some lime juice over the top.
• Serve with your favorite salsa.