Potato Salad And Tomatillo Tacos Food

POTATO 'SALAD' AND TOMATILLO TACOS

Steps:

• Steam the potatoes above 1 inch of water for 10 minutes, or until tender. Remove the potatoes from the heat but don't discard the steaming water.
• Heat the oil in a wide, heavy skillet over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the potatoes and oregano or thyme, and continue to cook, stirring, for a few more minutes, until the onions are beginning to color on the edges. Add the garlic and stir until it begins to smell fragrant, about 30 seconds to a minute. Season to taste with salt and pepper. Remove from the heat and allow to cool for 5 minutes. Add 1/2 cup of the salsa and the cilantro and stir together.
• Heat the tortillas. Wrap them in a kitchen towel and place in the steamer. Bring the water back to a boil, cover and steam 1 minute. Turn off the heat and allow the tortillas to sit undisturbed for 10 to 15 minutes.
• Top the tortillas with the potato mixture and top the potatoes with another spoonful of salsa and some crumbled cheese. Garnish with more cilantro, fold the tortillas over and serve.

STEAK TACOS WITH TOMATILLO SALSA

Steps:

• Heat a large cast-iron skillet over medium-high heat. Add the cumin seeds and toast, stirring occasionally, about 1 minute; transfer to a bowl. Add the garlic and chiles to the skillet. Cook, turning occasionally, until soft and blackened in spots, about 5 minutes. Transfer to a food processor and let cool. Add the cumin seeds, vegetable oil, 1/4 cup lime juice and the brown sugar and puree until smooth. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Transfer to a resealable plastic bag and add the steak, shaking well to coat. Refrigerate, 1 to 4 hours.
• Soak the onion in a bowl of cold water. Meanwhile, wipe out the skillet and heat over high heat. Cook the tomatillos, turning, until well charred, about 7 minutes. Transfer to a plate and let cool. Remove the charred husks and roughly chop the flesh. Drain the onion. Wipe out the food processor; add the tomatillos, onion, cilantro and the remaining 1 to 2 tablespoons lime juice and puree until smooth. Season with 3/4 teaspoon salt and a few grinds of pepper; set aside.
• Meanwhile, bring the steak to room temperature, about 30 minutes. Preheat a grill to high. Remove the steak from the marinade and shake off any excess. Lightly oil the grill, then grill the steak until charred on the bottom, about 5 minutes. Flip and cook until charred on the other side, 1 to 3 more minutes. Transfer to a cutting board and let rest 10 minutes.
• Warm the tortillas on the grill. Thinly slice the steak against the grain. Double up the tortillas and fill with the steak and tomatillo salsa. Top with cheese and radishes.

GRATED SQUASH, CORN AND TOMATILLO TACOS

Steps:

• Heat the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and chiles. Cook, stirring, until the garlic is fragrant, 30 seconds to a minute, and add the grated squash, the corn kernels, and salt and pepper to taste. Cook, stirring, until the squash has wilted in the pan and the corn is tender, about 5 minutes. Stir in the cilantro, taste and adjust seasonings. Remove from the heat.
• Warm corn tortillas: Wrap them in a dish towel and place in a steamer above 1 inch of water. Bring the water to a boil, cover tightly and steam for 1 minute. Turn off the heat and allow to sit for 10 to 12 minutes.
• Spoon the warm corn and squash mixture onto the hot tortillas. Top with a generous spoonful of salsa, a sprinkling of cheese, and if desired, a handful of shredded cabbage. Fold up the tortilla and serve.

MEDITERRANEAN POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.
• In a large bowl, combine the potatoes, green peppers, cucumbers, red onion and cheese.
• Whisk together the lemon juice, salad dressing, salt and pepper. Pour over salad and toss to coat. Serve with pita bread wedges if desired.

VEGAN TACOS WITH MUSHROOMS AND TOMATILLOS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place tomatillos on top, cut-side up.
• Broil in the preheated oven until tomatillos have a dark brown color and are caramelized, about 20 minutes. Remove from oven and allow to cool slightly.
• Toast chile de arbol peppers in a small skillet over medium heat, turning once, until starting to brown lightly in spots (don't char), about 3 minutes. Transfer to a plate.
• Heat oil in a large skillet over medium heat while tomatillos cool. Add mushrooms and cook, stirring frequently, until softened, about 5 minutes.
• Combine 3 tomatillos and arbol chiles in a blender; blend until smooth. Pour over mushrooms in the skillet. Add remaining tomatillos with the roasting juices from the baking sheet. Mix well and cook over low heat until mushrooms have softened, 5 to 8 minutes. Season with salt.
• Warm corn tortillas in a skillet. Divide mushroom mixture amongst tortillas and top with chopped onion and cilantro.

POTATO CHIP TACO SALAD

Steps:

• Wash lettuce and spinach and tear into bite sized pieces and spin dry in a salad spinner or pat dry.
• Refrigerate while browning ground beef.
• Drain fat from the meat and add taco seasoning, water, and drained kidney beans.
• Heat to boiling, reduce heat, and simmer for 15 minutes, stirring occasionally.
• Cool 10 minutes.
• In a large bowl, mix greans, tomatoes, onion, chips, and cheese. Add ground beef mixture and toss.
• Combine salad dressing and salsa and pour over salad and serve immediately.

POTACO SALAD (POTATO TACO SALAD)

Steps:

• Combine salad ingredients in a 6-quart container or bowl; chill.
• Brown lean ground beef with onion, garlic, and chipotle peppers until no longer pink; drain. Add Taco Seasoning Mix and water to ground beef mixture; stir well; cool.
• Make dressing while ground beef mixture cools. Whisk together dressing ingredients in small bowl until well combined.
• At serving time, combine salad and ground beef mixture. Toss with dressing until evenly coated.
• Sprinkle crushed tortilla chips, green onions, cheddar cheese and black olives over the top of the salad (or any other topping ingredients you think sound tasty) and serve.