Text 15184, 78 rader
Skriven 2014-07-27 06:35:32 av Dave Drum (1:261/38)
Ärende: Chile 7085
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beef Tacos w/Mexican Sauce
 Categories: Beef, Vegetables, Chilies
      Yield: 12 Servings

MMMMM-----------------------MEXICAN SAUCE----------------------------
 14 1/2 oz Can diced tomatoes w/green
           - chilies, undrained
      1 sm Onion; chopped
      1 cl Garlic; chopped
      1 tb Chilli spice mix
    1/2 ts Oregano
      1 ts Salt
           Hot sauce

MMMMM------------------------TACO SHELLS-----------------------------
     12    (to 18) tortillas

MMMMM------------------------TACO FILLING-----------------------------
      2 lb Ground beef
      2 md Onions; fine chopped
      1 tb (or 2 tb) chilli spice mix
      1 ts Oregano
      1 ts Paprika
      2 ts Salt
      1 ts Worcestershire sauce
    1/3 c  Mexican sauce

MMMMM--------------------------GARNISH-------------------------------
           Shredded lettuce
           Shredded cheese
           Chopped tomatoes
           Chopped onions
           Mexican sauce

  Combine all sauce ingredients in food processor or blender
  container; blend until smooth. Pour into small saucepan;
  simmer for 30 minutes. Use on top of taco filling.

  Makes 2-1/2 to 2 cups.

  TO MAKE FOLDED, CRISP-FRIED TACOS: fry 1 corn or flour
  tortilla at a time in about 1/2 inch hot oil over medium
  heat, until it becomes soft (just a few seconds). With
  tongs or 2 forks, fold it in half and hold slightly, so
  there is a space between halves for the filling to be
  added later.

  Fry each tortilla until crisp and light brown, turning it
  in oil to cook all sides. The entire cooking procedure
  takes on minutes for each shell. To keep fried shells warm
  until ready to fill, place them on a paper-towel-lined
  baking sheet in a 200øF/93øC oven as long as 10 or 15
  minutes.

  TO MAKE TACO FILLING: brown meat and onions; drain well.
  Add chili powder, oregano, paprika, salt, Worcestershire
  sauce, and Mexican sauce. Serve hot. Season more to taste.
  This freezes well.

  TO ASSEMBLE TACOS: place desired amount of meat filling in
  center of each fried taco shell; top filling with
  garnishes such as shredded lettuce, shredded cheese, and
  Mexican sauce. Serve tacos hot.

  Makes 12 to 18 tacos.

  Recipe from: Mexican Cooking | June 1986

  Uncle Dirty Dave's Archives

MMMMM

... Eat until the lips protrude. - Filipino Proverb

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)