Taco recipes needed- start to finish!
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Crispy or soft?
Here is a recipe for the San Antonio puffy.
It combines the best of both shells.
Meant to be eaten fresh from the fryer and stooped over with the hands below the elbows .
The filling recipe is just ok (use it or not)...I abhor the kind of chili powder that mixes several spices in with cheap no name powdered chili and skip that component (if you just have to have it then knock yourself out)
IMO the most important additions are S&P, garlic powder, cumin and Mexican oregano ( a bit of heat if you must...we just serve cleaned and chopped jalapenos on the side for "the build out" ;-) TexMex is about family not how macho you are.
Sweat some chopped onions with the ground beef , drain all of the fat off, ( we grind chuck and well trimmed brisket ) add some drained canned diced or whole (shredded) tomatos and seasonings (to taste... my peeps are likely to have a different idea of what a taco should taste like) add water and boil like crazy adding more water until meat is soft (leave enough liquid for meat to be juicey)
Dice some peeled Idahos into small cubes (as well as some chopped green bell pepper) and add during the last boil and you will have a Picadillo.
I sometimes add a bit of beef base when adjusting the seasonings...removing the grease sometimes leaves the meat bland (brisket should take up the slack but doesn't always happen)
If you are straying off the ground beef path I would suggest trying chicken fajitas (mix breast and thigh meat) served with a few really great flour t'tillas and pico and maybe a bit of homemade guac on a shredded lettuce/tom bed.
Those that like a lighter meal will appreciate the addition.
Speaking re tortillas...if you don't have a place to get fresh every couple of days, ask your vendor for the ones that are half cooked.
Easy peasy just toss on the flat top and presto!
It's like having your very own abuela chained back there, rolling them out and cooking them off fresh and hot as needed .
They have a great shelf life in the fridge.