Posts tagged: recipes for tacos

Meaty Carnitas Loaded Fries Recipe

Carnitas is a Mexican dish which means “little meats.” It is primarily done by simmering pork until it is soft. Once pork is soft enough, shred into bite-size pieces and serve with pico de gallo (a type of fresh salsa) and crema. It can be served as a main dish or side dish. It can also be used as a filling to a taco or burrito. In this recipe, juicy and meaty

Ingredients:

Carnitas:

• 2 tbsp vegetable oil
• 1.5 kg pork shoulder (cubed)
• 3 garlic cloves
• 3 jalapenos (halved)
• 300 ml chicken stock
• 300 ml orange juice

Seasoning mixture:

• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 1 tsp cumin seeds
• 1 tbsp oregano

Crema:

• 3 avocados
• 1/2 cup Greek yogurt
• 2 limes (juiced)
• 1 garlic clove (minced)
• 1 tsp sea salt
• 1 tsp pepper

Pico de Gallo:

• 3 tomatoes (diced)
• 1 red onion (chopped)
• 1 lime (juiced)
• 1 tsp salt
• 1 tsp black pepper
• Handful of coriander (finely chopped)

• A pack of fries (cooked)
• Some amount of grated cheese (your preference)

Instructions:

Seasoning mixture:

Mix ingredients for the seasoning mixture.
Set aside.

Set a large ovenproof pot over medium-high heat.
Add 2 tbsp vegetable oil and let it heat.
Add cubed pork shoulder, garlic cloves, halved jalapenos, and seasoning mixture.
Mix and coat the seasoning mixture on the pork.
Pour chicken stock and orange juice.
Cover the lid and let it simmer until pork is soft.
Uncover and while it simmers, shred the pork using a fork.
Remove from the heat and put in a preheated oven.
Bake for 20 minutes at 180ºC.

Crema:

Meanwhile, process ingredients for crema.
Put avocados, Greek yogurt, lime juice, minced garlic, sea salt, and pepper in a food processor.
Process until well combined and texture is smooth.
Put inside a piping bag.
Set aside.

Pico de Gallo:

In a mixing bowl, add ingredients for Pico de Gallo.
Mix diced tomatoes, chopped red onions, lemon juice, finely chopped coriander, salt, and black pepper.
Set aside.

Assembly:

Set out a large plate.
Put the cooked fries on first, then sprinkle some grated cheese.
Add carnitas on the next layer, followed by Pico de Gallo.
Place crema using the piping bag on top.
Serve immediately.

Meaty Carnitas Loaded Fries Recipe
Images – https://www.youtube.com/watch?v=Knoc9lo0PeU

Vegetarian Recipe: Tacos (Vegan)

Tacos are well known to all of us, but are we really aware of all of the possibilities they offer? This recipe will give you an idea on how to make your tacos vegan and how to make two great dips, each featuring a small twist (would you expect maple syrup in a bean chili? Or a cheese dip without the actual cheese?). However, despite being unusual, these meals taste great, and whether you want to eat them on your own, make a family dinner, or bring them to a friends’ gathering, one thing is for sure – everybody will like them!

Ingredients:

Chili:

• 1 cup onion, chopped
• 4 cloves of garlic, chopped
• 1 can kidney beans (drained)
• double shot of espresso
• 1 can stewed tomato
• 1 cup mushrooms, sliced
• 1 can black beans (drained)
• ½ cup maple syrup
• 1 can dark beer
• 3 tbsp chili mix
• ½ tsp oregano
• 1 tsp basil
• salt and pepper
• red pepper flakes (optional)

Queso dip:

• 1½ cheddar vegan cheese
• 1 cup unsweetened coconut milk
• 2 tbsp nutritional yeast
• 3 mild green chilies
• 1-2 tomatoes
• black pepper

Tacos:

• fresh uncooked corn
• kale
• lime
• cilantro, chopped
• salsa
• taco shells

Instructions:

Chili:

Heat up the coconut oil in a big pot and add the onion, garlic, cumin, basil, and oregano.
After about 3 minutes, when the onions are translucent, add mushrooms and 1 tbsp of salt.
Let cook for 5-7 minutes.
Add the beans and let cook for 5 minutes stirring frequently.
Add the tomatoes, the maple syrup, the espresso, and the chili mix.
If desired, add the red pepper flakes.
Add pepper and ½ tsp of salt.
Add beer.
Bring to a boil, and then reduce and let it simmer for 1-2 hours.
Do not forget to stir regularly so beans do not get stuck to the bottom.

Queso dip:

Heat up the griddle.
Put the coconut milk in and bring it to boil.
Add the cheese and stir continuously.
Add the nutritional yeast and keep stirring.
When it is mixed well, add the chilies and diced tomato.
Add salt, pepper, and turmeric (optional).
Stir until it gets creamy.

Tacos:

Break down the kale into tiny pieces and put it into the taco shell.
Add the chili.
Add the salsa.
Add the corn.
Add the cheese dip.
Add the cilantro.
Squirt a bit of lime juice on the taco.

Tips and ideas:

Chili and quesa dip can be used as dips and side dishes for many other foods too.

You can make chili spice mix by combining salt, pepper, cumin, cayenne pepper, and garlic and onion powders, or you can use the pre-made one.

Vegan Tacos Recipe
Images – https://www.youtube.com/watch?v=fabaDluyUn0

How To Make Vegetarian Tacos

Tacos are a favorite Mexican dish worldwide. From a simple filling of seasoned minced meat or fish, shredded cabbage, salsa, and shredded cheese, many varieties of this dish are now created and eaten in all parts of the world.

With today’s recipe, vegans and vegetarians can also enjoy this delicious dish. Meat is replaced by tempeh, a protein, fiber, and vitamin-rich food made from fermented soybeans. Tempeh is quickly becoming a more preferred meat substitute over tofu for its flavor, texture, and higher nutritional value. In this recipe, you will also learn how to easily season your taco filling instead of buying packaged taco seasoning mix which contains additives and preservatives. We assure you that once you’ve made this vegetarian taco at home, you will be reluctant to go out for tacos any more!

Ingredients:

This recipe takes about 30 minutes to make. Serves 6 tacos.

• 1 tbsp oil
• ½ cup of minced onion
• 1 tsp minced garlic
• 1 (8-ounce) package of tempeh, crumbled
• 1tsp oil
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp tomato paste
• 1 carrot, minced
• 1 ear corn, kernel cut
• ½ poblano pepper, diced
• 1 ounce dried shitake mushrooms, chopped
• ½ cup of water or stock
• 1 tbsp Bragg liquid aminos or soy sauce
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp lime juice
• 6 flour tortillas
• pico de gallo
• avocado slices

Instructions:

Heat oil in a pan or skillet over medium-high heat.
Add onion and garlic and sauté for 2 to 3 minutes.
Add crumbled tempeh and stir-fry for 1 to 2 minutes.
Turn the heat down to medium.
Make a well in the center of the pan and pour oil into the well.
Put the mixture of spices, chili powder, smoked paprika, and ground cumin into the oil.
Mix the seasonings first with the oil before mixing with all the other ingredients in the pan.
Add tomato paste and stir-fry for 2 minutes.
Add carrot, corn kernels, poblano pepper, and shitake mushrooms.
Stir well, then add water and liquid aminos.
Stir-fry for 5 minutes.
Add salt and pepper.
Stir and cook for another 5 minutes over medium heat.
Turn the heat off, then squeeze lime juice on top.
Place flour tortilla on a plate.
Put about a cup or more of the vegetable filling in the center of the tortilla.
Put pico de gallo and slices of avocado on top before serving.

Ideas And Tips:

• If you are making this for the kids, substitute poblano pepper with bell pepper.

• You can substitute tempeh with tofu or kidney beans.

• You can substitute fresh corn with a cup canned or frozen corn kernels.

• You can substitute dried shitake with 1/4 cup diced fresh mushrooms.

• To make your own pico de gallo, mix together 2 cups of seeded and chopped tomatoes, ½ cup of chopped onions, 1 chopped jalapeño, ¼ cup of chopped cilantro, 1 tsp salt, and the juice of half a lime.

How To Make Vegetarian Tacos
images – https://www.youtube.com/watch?v=lhH2_I7F5Os