Beef Tacos, Burritos, Nachos and Tortilla Pizzas

IT'S TACO NIGHT!!! Nothing authentic about it but it's time for some crazy-tasty ground beef in a crispy corn shell with a ton of toppings! You can (AND SHOULD!) double this recipe to feed a crowd or to ensure you have lots of leftovers to make delicious Burritos,Tortilla Pizzas and Nachos!! The flavor far surpasses a packet of taco seasoning and any fast food taco filling. We make this one all the time, it's SO good and easy.

This is yet another recipe from Americas Test Kitchen. They know their stuff, check them out.

I <3 this book.

First, get your spices ready in a small bowl.

2 Tbs      Chili Powder

1 Tsp      Cumin

1 Tsp      Coriander 

1/2 Tsp   Oregano, dried

1/4 Tsp   Cayenne Pepper

1/4 Tsp   Salt

• Next, chop a medium yellow onion while you heat a few teaspoons of vegetable oil in a large skillet. Cook the onion for about 5 minutes, then add 3 cloves of crushed garlic. Cook 1 minute more.
• The skillet should still have some oil in it, if not add a touch more. Add the seasoning and stir for 1 minute. This step really brings out a ton of flavor from the spices, and It's makes your house smell great!
• Add 1 lb of 90% lean ground beef and break it up. If you don't use 90% you'll wind up with orange,  greasy meat.
• While the meat is cooking combine the following in a cup:

1/2 Cup   Chicken Broth, low sodium
1/2 Cup   Tomato Sauce
2 Tsp       Vinegar, preferably cider
1 Tsp       Brown sugar, preferably dark 

• Once the meat is no longer pink add the liquid mixture to the skillet. Stir and let simmer uncovered for at least 10 minutes, until most of the liquid is gone. 

It should look like this

While the meat is simmering you can fry your tortilla shells (I recommend Mission brand extra thin yellow corn tortillas) or warm flour tortillas for burritos:

Then get your favorite toppings ready:

Tomato, Avocado, Onion, Cheddar, Monterey Jack, Sour Cream, Black Beans and the ever present Chipotle Tabasco

You have no idea how hard it was tot take this picture before devouring these!

Seriously. Make these. And invite me over.
Also check out my Enchiladas Verdes and Mexican Meatballs

Enchiladas Verdes

Corn Tortillas filled with Chicken, Cilantro and Monterey Jack covered with a Chile & Tomatillo sauce and topped with Queso Fresco and Crema Mexicana (sour cream). This one ain't for a weeknight, trust me, but if you're looking for an amazing weekend meal or just have the extra time or inclination these make an impressive, delicious dinner. While this recipe does have a fair amount of steps and clean up it's really straight forward, not too complicated at all. Of course, if you want to simplify this recipe you can skip the sauce and just make some great Chicken Taco Filling. 

This recipe is adaptated (yet again) from Americas Test Kitchen. Those guys are awesome. Watch their shows on PBS and Check out their website: http://www.americastestkitchen.com/recipes/detail.php?docid=14761&incode=M**ASCA00

AND this cookbook is amazing! I use it all the time!

1 Lb            Chicken Breasts, skinless
1 1/2 Cups   Chicken Broth, low sodium
1 Med          Yellow Onion, chopped
2 Tsp           Garlic, pressed/minced
1/2 Tsp        Cumin
1/4 Tsp        Coriander 

• First, lets poach the chicken. You could poach it in water but that'd be bland and boring. So, chop a yellow Onion, saute it, add the Garlic, Cumin and Coriander and cook for 30 seconds until wonderfully fragrant. Pour in the low sodium Chicken Broth. Bring your enhanced chicken broth to a simmer and add 1 pound of skinless chicken breasts (I used bone-in today but boneless is easier). Cover, let the chicken simmer for 15-20 minutes, until the thickest part of the chicken is 160 degrees. Don't forget to turn the chicken over half way through. Remove chicken and let cool. Reserve at least 1/4 cup of cooking liquid. 

Swimming in flavor

While the chicken is cooling lets make our sauce. 

3 Med        Poblano or Jalapeno Chiles 
1 1/2 Lbs   Tomatillos 
1 Tsp         Salt
1 Tsp         Sugar
1 Tsp         Garlic, pressed/minced
1/4 Cup     Cooking Liquid (our enhanced chicken broth)

• Preheat your broiler. The recipe calls for Poblanos. I have trouble finding them around here, even at the super mercado, so tonight I'm using a mix of Anaheim and Jalapeno. Any green chiles will work. Halve the chiles and remove the ribs and seeds (if you love heat leave some jalapeno ribs/seeds). Remove the paper husk from the tomatillos and give them a quick rinse. If you have large tomatillos cut them in half as well. Toss the chiles and tomatillos in a bit of vegetable oil and place on a baking sheet lined with foil. Broil on the middle rack until they begin to get black and charred. Rotate the sheet for even cooking. Let cool.
• Once cool enough to handle peel the blackened skin off the chiles. Leave the skin on the tomatillos. Throw the roasted chiles, tomatillos, garlic, salt, sugar and cooking liquid in a large food processor or blender and pulse until slightly chunky. Give your sauce a taste, it may need a touch more sugar or cooking liquid. 

Before

After

Ready! 

Now that the sauce is ready and the chicken has cooled lets finish our filling and tortillas and get this bad boy in the oven.

1 1/2 Cups   Monterey Jack, grated
1/2 Cup       Cilantro, chopped 

• Shred the chicken, grate the cheese and chop the cilantro and toss together in a bowl. Add salt to taste. You can also add more cumin or anything else you like now. 

All that's left is to prep your tortillas and fill them. I recommend Mission brand extra thin yellow corn tortillas.

• Quickly fry 12-14 tortillas in a small amount of very hot (but not smoking) corn oil, about 10-15 seconds each. Put each tortilla between paper towels as you go.

Enchiladas Assemble!!

• Preheat your oven to 350. Get a 13x9 glass baking dish and pour enough sauce to cover the bottom. 
• Fill each tortilla with 1/4-1/2 cup filling, depending on tortilla size and roll. Place enchiladas seem side down in the dish. Repeat until dish is full or you are out of filling or tortillas. (At this point you can refrigerate the dish overnight and bake when ready, just increase the baking time)
• Cover enchiladas with remaining sauce and top with Queso Fresco, Monterey Jack or your cheese of choice. Cover baking dish with foil and bake for 15-20 minutes until sauce is bubbling and cheese is melted. 

Like this!

• Serve immediately with crema and a side of black beans. 

These are SO good! AND as good as they are tonight they are EVEN better the next day! Make them for people you love, then ask them to to the dishes ;)

Albondigas

Mexican Meatballs in a Chipotle Tomato Sauce over Rice. It's a little bit like Mexican Spaghetti and Meatballs. If you like Albondigas Soup you'll like this spicier, tomato-ier cousin. We make it a lot, it's one of our favorites. I picked this dish up from an episode of Everyday Food on PBS a few years back and have tweaked it over time.

Meatballs:

1 Medium     Zucchini (Grated, Liquid squeezed out)

1 Medium     Yellow Onion (Grated, Liquid Squeezed out)

1/2 tsp         Cumin

1/4 tsp         Coriander

1/4 cup        Bread Crumbs (plain)

1                 Egg

1-1 1/2 Lbs  Ground Pork

Salt & Pepper

• First, grate a Zucchini and an Onion on the big holes of a cheese grater. Using a clean towel, cheese cloth, or paper towels squeeze out as much liquid as you can. 
• Lightly beat an egg in a mixing bowl. Add pork, zucchini, onion, bread crumbs and all the seasonings and combine until mixed. 
• Form mixture into 16 equally sized meatballs. Place meatballs on a baking sheet as you go.
• Put the meat balls into the freezer for 15 minutes. This will help keep them from falling apart and will promote browning in the pan.

Once they're in the freezer it time to make the sauce. It's super simple.

Sauce: 

1 28oz Can   Whole Peeled Tomatoes 

1-2              Chipotle Peppers OR 1-2 Tbs  Chipotle Tabasco Sauce 

Salt & Pepper

Either of these work well. The peppers give more heat, the tabasco gives more flavor. 

• Add tomatoes (just the whole tomatoes, not the juice they're packed in) and the chipotle to a food processor. Pulse until smooth. Season with Salt & Pepper

 Start heating a small amount of oil in a large skillet on Med-High. After the 15 minutes remove the meatballs from the freezer and cook them until they are well browned all over. Pour the sauce over the meatballs and bring to a simmer. Cover and let simmer for 30 minutes. Remove the lid and let simmer 5 more minutes. 

After simmering

Serve over White Rice and top with Cilantro. (Don't skip the cilantro!) 

Rojo, Blanco y Verde

Hecho en mi cocina!
Also check out my Enchiladas Verdes and Crunchy Beef Tacos!