Taco’s

In this recipe

  • Beef & Bean
  • Chipotle Pulled Pork
  • “KFC” Style Fish or Chicken
  • Refried Beans
  • Salsa
  • Guacamole
  • Queso Blanco – Spicy Warm Cheese Sauce
  • Slaw

Beef & Beans

Stuff

  • 500 g lean minced beef
  • 2 Tblsn cumin
  • 2 – 3 tspn chilli powder (I likeTio Pablo Red Chilpotle Salt)
  • 1 x 400 g can chopped tomatoes
  • 1 onion, chopped fine
  • 1 capsicum (any colour), chopped fine
  • 2 – 3 garlic cloves, chopped fine or grated
  •  1 x 400 g can refried beans
  • 100 g tomato paste
  • 250 ml chicken stock (or any stock)
  • salt

Method

  • Season the beef with cumin & chilli powder. Brown the season beef – drain off excess fat
  • Add the tomatoes, onion, capsicum, garlic, refried beans, tomato paste, chicken stock & salt – simmer until all the liquid is gone (approx 45 minutes)

Chipotle Pulled Pork

Stuff

  • 1 Tbspn olive oil
  • 1 medium onion, medium diced
  • 1 tspn smoked paprika
  • 500 – 750 g pork shoulder, cut into 50mm peices
  • 3 Tbspn Chipotle sauce
  • 1 x 400 g can chopped tomatoes
  • 1 Tbspn brown sugar
  • 1 Tbspn soya sauce
  • 1 cup stock – beef or chicken (or stout)

Method

  • Pre-heat oven 160°
  • In a heavy based ovenproof casserole or Dutch oven – heat the olive oil and fry the onions until soft
  • Add the paprika, pork, chipotle sauce, tomatoes, brown sugar, soya sauce & stock – combine well. Cover with firm lid
  • Braise in oven for 1 1/2 to 2 hours -[ maybe more!]
  • Remove the pork – shred with 2 forks
  • On stove-top boil the sauce until reduces to 1/2 – maybe 5 minutes
  • Return the shredded pork

“KFC” Style Fish or Chicken

Stuff

  • 500g fish or chicken tenderloins
  • 1 cup plain flour – gluten free  optional
  • 1 egg, well beaten
  • 1 tspn salt
  • Approx 1 cup fine panko bread crumbs – gluten free optional
  • 2-3 Tbspn Non-EV Olive oil – or any frying oil

Spicy Coating Mix

  • 3 tspn dried Oregano leaves (eg Italian Wild Oregano)
  • 1/2 to 1 tspn chilli powder – depending on how hot you want
  • 2 tspn dried Sage leaves (or 1 tspn sage leaf powder)
  • 2 tspn dried Basil leaves (or 1 tspn basil leaf powder)
  • 2 tspn dried Marjoram leaves (or 1 tspn marjoram leaf powder)
  • 1 tspn ground pepper
  • 2 tspn salt
  • 3 tspn sweet Spanish paprika
  • 1 tspn onion salt
  • 1 tspn garlic powder
  • 2 Tblspn chicken stock powder

Method

  • Pre-heat oven to 200° C
  • Combine all of the Spicy Coating Mix ingredients in a food processor
  • Gently mix the Spicy Coating Mix with the bread crumbs @ ratio of 1:2 (1 part spice to 2 parts crumbs)
  • Dust the fish or chicken with flour, coat with beaten egg the crumb itch the spicy crumb
  • Heat olive oil in a fry pan. Shallow fry until coating is golden brown – turn over once and fry other side
  • If using chicken  – Lay chicken pieces on a lightly oiled or parchment lined oven suitable roasting pan. Roast at 200° For approx 20 minutes until chicken is just cooked

Refried Beans

Stuff

  • 1 Tbspn olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tspn chili powder
  • 1 x 400g can pinto beans, drained and rinsed
  • 2/3 cup chicken stock – more if needed
  • Salt and pepper
  • 2 Tbspn chopped fresh cilantro leaves

Method

  • Heat the oil in a large skillet over medium heat. Add the onion and cook until tender, about 3 minutes.
  • Stir in the garlic and chili powder and cook for 1 minute more.
  • Stir in the beans and chicken stock and cook until the beans are warmed through, about 5 minutes.
  • Mash the beans coarsely with the back of a wooden spoon, adding more chicken stock to moisten, if needed.
  • Season with salt and pepper, to taste. Stir in the cilantro.

Salsa

Stuff

  • 4 tomatoes, core removed & diced fine
  • 1 – 2 spring onion, fine chopped
  • 1/2 small red onion or shallot, chopped fine
  • 1 medium size clove of garlic, diced fine
  • 1 medium-hot red or green chilli, died fine
  • 2 Tblsn cilantro leaves, diced fine
  • Plenty of salt to taste
  • Juice of 1 lime – or more to taste

Method

  • Combine everything. Adjust salt and lime juice to taste

Guacamole

Stuff

  • 2 avocado, coursely mashed
  • 2-3 Tblsn lime juice
  • 1/2 small red onion or shallot, chopped fine
  • 1 medium-hot red or green chilli, died fine
  • Plenty of salt to taste

Method

  • Combine everything. Adjust salt and lime juice to taste

Queso Blanco – Spicy Warm Cheese Sauce

Stuff

  • 1 cup gouda cheese , grated
  • green chilies , chopped fine (2 for mild – plus, plus, plus !!!)
  • 1/8 cup milk
  • 1/8 cup cream
  • 2 Tblsn onions , chopped fine
  • 2 tspn ground cumin
  • 1/2 tspn salt
  • 1 Tblsn fresh cilantro, chopped fine

Method

  • Put all ingredients in a double boiler and heat on medium.
  • Cook until melted and well blended, stirring occasionally.
  • Keep warm

Slaw

Stuff

  • 1/4 small red cabbage, fine sliced
  • 1/4 small white cabbage, fine sliced
  • 1 jalapeño pepper, seeds removed and sliced very fine or diced
  • 1 carrot, fine sliced or grated
  • 1 red onion, fine sliced or diced
  • 2 Tblsn cilantro, chopped
  • 1 lime, juiced

Method

  • Combine everything. Adjust lime juice to taste

 

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