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  BEEF BIRRIA TACOS Ingredients BEEF BIRRIA 3 pound beef chuck roast (see notes) 2 teaspoons salt + more to taste 1 teaspoon Ground black pepper + more to taste 10 dried chile de árbol peppers, destemmed and deseeded (see notes) 6 dried guajillo chile peppers, destemmed and deseeded 6 cloves garlic, peeled 1 large white onion, quartered Water 2 tablespoons paprika 1 tablespoon cumin powder 1 tablespoon dried oregano 1/2 tablespoon ground clove (see notes) 3 bay leaves 1 cinnamon stick FOR THE TACOS 48 corn tortillas, white or yellow 10 ounces Oaxaca cheese, queso quesadilla cheese or Monterey jack, shredded Non-stick cooking spray Chopped cilantro Diced white onion Lime wedges Instructions BEEF BIRRIA Liberally sprinkle beef chuck roast with salt and pepper, rub into roast, and set aside. Place the chile de árbols, guajillo chiles, garlic, and onions in a pot and cover with water. Bring to a boil and cook for 15 minutes. Remove from stove. Transfer one cup of the cooking liquid, th...

HOW TO MAKE TACO PIZZA? A family-favorite meal, this tasty taco pizza recipe is prepared with a crust and basic ingredients. It’s fast and simple too; in just 30 minutes or less, you can cook up this filling dinner! I’m still on the hunt for simple recipes that my family would love. I enjoy cooking, but I’m busy with kids, and if I’m going to have dinner, it typically has to be fast. Any time I make Taco Pizza, I can’t be sure who likes it most—the children or my husband; they both gobble it up and call for more! I very like it, too. With cream cheese and sour cream of “sauce” and a hot taco taste, Mexican taco pizza fits as well as a daily family dinner and is often perfect as an appetizer and for gatherings. I love recipes that work for a lot of things, don’t you? It’s saving a lot of time and energy! INGREDIENTS I USED: 450 gr.Of ground beef. 4 medium green onions, I chopped them. 3 C.Of shredded cheddar cheese, I often used Mexican blend. 2 medium cans.Of Pillsbury crescent rolls. ...

Tacos de Carne Asada Yield: 8 servings Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minute s Carne Asada Tacos take your classic beef taco flavors to the next level and it takes just five minutes of prep work with a spicy citrus marinade. Ingredients 1½ lbs. flank or skirt steak, trimmed of excess fat 1 bottle (24.5 oz.) Mojo Criollo ½ white onion, very finely chopped ¼ cup finely chopped fresh cilantro 2 limes, one juiced (about 2 tbsp.), the other cut into wedges ½ tsp. salt 1 tbsp. Corn Oil 12 Corn Tortillas Instructions 1. Cut steak into ½” pieces; transfer to a large non-metallic bowl or deep dish. Pour Mojo over steak, making sure all pieces are completely submerged; cover and transfer to the refrigerator. Marinate at least 2 hours or up to 24 hours. Bring steak to room temperature 30 minutes before cooking; drain and discard marinade.  2. Meanwhile, in a small bowl, mix together white onion, cilantro, lime juice, and salt until combined; cover and refrigerate...

YOU’LL NEED : Apples peeled & sliced ½ C Sugar 2 tsp Cinnamon ½ tsp Nutmeg ½ C Water Tortilla’s (flour) 6″ size Oil (for frying tortillas) 1/2 c sugar-cinnamon mixture Whipped cream Ingredients : Place apples, sugar, cinnamon, nutmeg, and water in a sauce pan. Stir until well blended and cover and cook on medium stirring frequently For 10 minutes or until apples are semi soft. If needed, thicken sauce using 1 Tbl of cornstarch to 3-4 Tbl of water. Mix into sauce and stir until thickened. Heat oil on medium heat in a skillet and holding the tortilla folded in half, place the bottom on tortilla in the oil for a few seconds. Then lay it on one side until browned and then place other side down until browned. Remove from oil and Sprinkle browned tortilla with sugar-cinnamon mixture. Fill taco shells with apple pie filling and top with whipped cream, and sprinkle a little more of sugar-cinnamon mixture on top.

Ingredients : SPICY SHRIMP 400 grams large shrimp, shells removed and deveined 2 tbsp olive oil 1 tsp cumin 1/2 tsp chili powder 1 tsp smoked paprika 1 clove garlic crushed 1/4 tsp salt 1/4 tsp pepper COLESLAW & CILANTRO LIME SAUCE 1/4 cup chopped scallions 3 cups shredded purple or green cabbage 1/2 cup mayonnaise 1/3 cup chopped cilantro 2 cloves garlic 2 tbsp lime juice 1/3 cup chopped scallions pinch salt TACOS 1 large celery root 1/2 lime cut into wedges AVOCADO TOMATO SALSA 2 medium tomatoes diced 1 avocado diced 1 jalapeno finely chopped 1/4 cup cilantro roughly chopped 1 tbsp lime juice 1/2 tsp salt Instructions : ⇆ Instructions : Place the shrimp in a bowl along with 1 tbsp olive oil and all of the spices and toss with your hands to ensure they are well coated. Set aside to marinate for a few minutes.  To make the coleslaw in a bowl combine the shredded cabbage and 1/4 cup chopped scallions. In a food processor combine the mayonnaise, cilantro, garlic, lime juice, salt...

I LOVE my crock pot!! Nothing is better then coming home after a long day of work, you’re crabby and hungry until the smell reminds you dinner is nearly done. One of my favorite recipes for the crock pot is chicken tacos. It’s so simple and does not require a lot of ingredients. Ingredients : 1 envelope Taco Seasoning 6 pieces Boneless, Skinless Chicken Breasts (thawed) 1 16-ounce jar Salsa optional fixins – sour cream, lettuce, tomatoes, etc… Directions : ⇆ Directions : Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. You do not need to add any water to the taco seasoning. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork. This is very versatile and can be used for enchiladas, nachos, tostadas, quesadillas, etc…. Enjoy!!