Tacos Al Vapor Food

TACOS AL VAPOR

Tacos al Vapor image

These steamed tacos are a perfect make-ahead dish for a party.

Provided by My Food and Family

Categories Home

Time 40m

Yield 24 servings

Number Of Ingredients 5

Ingredients

1 lb. dried salted beef (cecina), cut into 1/2-inch-wide strips
24 corn tortillas (4 inch), warmed
1/2 cup refried beans
1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/2 cup green salsa

Steps:

Cut foil and parchment paper into 24 (7x6-inch) pieces. Cook meat, in batches, in large skillet on medium-high heat 2 min. or until browned, stirring occasionally.
Stack 1 foil piece, 1 parchment piece and 1 tortilla. Repeat with remaining foil, parchment and tortillas to make a total of 24 stacks. Top with beans, meat and cheese; roll up tortillas, then wrap tightly with parchment and foil. Place in steamer filled with 1 inch of boiling water; cover.
Cook on medium-low heat 15 to 20 min. or until cheese is melted and tacos are heated through. Unwrap tacos. Serve with salsa.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

TACOS AL VAPOR DE FRIJOL / STEAMED BEAN TACOS

Tacos Al Vapor De Frijol / Steamed Bean Tacos image

These are the "street vendor" type of tacos. They usually have them, either inside a basket wrapped in table cloths, or in a sort of metal or plastic "pail,", also wrapped in tablecloths. Delicious, but can be pretty greasy.... WARNING!!!

Provided by La Marz

Categories Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 corn tortillas
3 cups beans, whole
1 ancho chili
1/2 lb oaxaca cheese or 1/2 lb other melting cheese
1/2 cabbage, chopped
1 (8 ounce) can salsa, taquera
oil (for frying)
aluminum foil

Steps:

Fry the ancho chile in enough hot oil, and blend it in a blender.
In a medium saucepan, heat enough oil (or lard) to almost cover the bottom of the pan, and add the beans to re-fry them, add the cheese and the chile.
Mash them with a potato masher, and stir constantly to prevent from burning.
Turn the heat off, when the beans are creamy and have boiled.
In each tortilla (previously softened in a microwave, to prevent the bottoms from breaking), add a tablespoon, or you desired amount, of beans, and fold them in half.
Cut aluminum squares, big enough to hold 3-4 tacos.
Wrap them, and put them in a "tamales" pot, or put a bowl, face-down, on the bottom of the pot, so that tacos don't get wet.
Put enough water in the bottom, being careful not to get the tacos wet (again!). Turn on the heat (low-medium) for about 15-20 minutes.
Serve them with the chopped cabbage and the salsa.

Nutrition Facts : Calories 415, Fat 18.7, SaturatedFat 10.6, Cholesterol 59.6, Sodium 799.3, Carbohydrate 46.2, Fiber 9.1, Sugar 8.2, Protein 20

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