BEEF TACOS WITH PICO DE GALLO
These ground beef and cabbage tacos are simple to make and affordable.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Makes 14
Number Of Ingredients 12
Steps:
- Combine masa harina, 1 teaspoon salt, and baking powder. Add 1 cup plus 3 tablespoons warm water (100 to 110 degrees), and quickly knead together by hand to form a smooth dough.
- Lightly flour a work surface. Pinch off a 1 1/2-inch ball of dough, and roll it into a 4-inch disc.
- Heat a heavy skillet, preferably cast-iron, to medium high. Cook discs, 1 or 2 at a time, until just puffed and slightly golden, 2 to 3 minutes; turn and cook 1 to 2 more minutes. Remove from heat; fold in half to create a shell. Repeat with remaining dough.
- Heat oil in a large skillet over medium-high heat. Add onion; cook until soft, 3 to 5 minutes. Add beef; cook, stirring, until well browned, 5 to 7 minutes. Drain excess fat. Stir in tomatoes, cumin, and oregano, and season to taste with pepper and remaining teaspoon salt. Simmer until tomatoes break down and mixture is saucy, 3 to 5 minutes.
- Fill each shell with about 1 tablespoon shredded cabbage and 1 tablespoon beef. Spoon a small amount of Pico de Gallo over beef, or serve on the side.
BEEF TACOS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F.
- For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine. Add 1/2 cup hot water and stir. Reduce the heat to low and simmer for 15 minutes.
- For the fixins: Meanwhile, wrap the flour tortillas in foil and warm in the oven for 20 to 25 minutes. Right before serving, crisp the taco shells in the oven according to package instructions.
- Serve with the grated cheese, diced tomatoes and shredded lettuce.
PORTOBELLO TACOS WITH PICO DE GALLO
Steps:
- Set up your grill and heat up your coals.
- When coals are almost ready, toss mushrooms caps in oil and garlic. Set stand for a few minutes. Place mushroom slices onto grill. Cook for about 3 to 5 minutes.
- Meanwhile, combine the ingredients for the Pico de Gallo. Season with salt and let stand for a few minutes.
- Squeeze lime over the mushroom slices and then sprinkle with some salt. Flip and cook for another 1 to 2 minutes and squeeze more lime and salt over slices.
- Heat tortillas on open section of grill while mushrooms finish up, about 1 to 2 minutes.
- Remove tortillas from the grill. To assemble, place a few slices of the mushrooms on a tortilla, top with Pico de Gallo and sliced radishes, and serve immediately.
PICO DE GALLO FOR BEEF TACOS
This freshly made salsa goes with our Beef Tacos.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a mixing bowl, and toss well to combine. Adjust seasoning to taste. Serve immediately, or keep refrigerated, for up to 2 days, until serving.
PICO DE GALLO
Quick and easy pico de gallo that is a great app or addition to dinner. Huge hit in my house!
Provided by Rachel Love
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 3h20m
Yield 12
Number Of Ingredients 9
Steps:
- Stir the tomatoes, onion, cilantro, jalapeno pepper, lime juice, garlic, garlic powder, cumin, salt, and pepper together in a bowl. Refrigerate at least 3 hours before serving.
Nutrition Facts : Calories 9.6 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 15.2 mg, Sugar 1.1 g
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