SOUTH-OF-THE-BORDER ESSENTIALS: AMAZING TACO SAUCE
This sauce starts out mild, and you can increase the heat by the addition of some cayenne pepper, red-pepper flakes, or more white pepper... mild, medium, hot, thick, thin... up to you. It is great on tacos and is a killer when used as a sauce for Mexican pizzas. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Other Sauces
Time 30m
Number Of Ingredients 20
Steps:
- 1. PREP/PREPARE
- 2. By nature, this is a thin sauce, but if you want it a bit thicker, add the optional arrowroot or cornstarch with the other dry ingredients, and add when directed by the recipe. I would with just 1 tablespoon, and add the other, if needed.
- 3. If you like Worcestershire, but do like the fact that it has anchovies in it, then check out my anchovy-free version: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/diy-essentials-homemade-worcestershire-sauce.html?r=1
- 4. You will be using 6 ounces of tomato sauce, and the smallest can of tomato sauce is 8 ounces. I you do not have an immediate use for it, do not forget that you can freeze it. I use an old plastic ice tray, freeze the sauce in one or two-ounce portions, then put the cubes in a Ziploc freezer bag. It will last five-to-seven days in the fridge, and three-to-months, if frozen. Easy/Peasy.
- 5. Use restraint with the liquid smoke (if using). One, maybe two drops is all you are going to need. I would add it in at the end, while it is simmering... one drop then taste.
- 6. Gather your ingredients (mise en place).
- 7. Grind up the dehydrated onions.
- 8. Add the ground onions and other spices to a bowl and mix to combine.
- 9. If you are using the arrowroot or cornstarch, add it now, with the other dry spices.
- 10. Add the wet ingredients to a saucepan, over medium heat.
- 11. Bring up to a slow simmer.
- 12. Add the dry ingredients and whisk to combine.
- 13. Simmer for 10 - 15 minutes, stirring occasionally, then remove from the heat and allow to cool.
- 14. While it is simmering, taste for "proper" seasoning.
- 15. When cool, store in the refrigerator in a glass jar with a tight-fitting lid.
- 16. It will last about 4 - 6 weeks.
- 17. PLATE/PRESENT
- 18. Use as you would any other yummy taco sauce. Enjoy.
- 19. Keep the faith, and keep cooking.
SOUTH-OF-THE-BORDER ESSENTIALS: SMOKY TACO DRY MIX
I had not intended to post another taco seasoning recipe; however, when I threw this one together, I really liked the smoky heat it gave to my taco meat so, here it is. Mexican was one of the two catering events I did yesterday, and this is the spice mix I used for the taco meat (3 pounds beef, 3 pounds pork). There was not any...
Provided by Andy Anderson !
Categories Seasoning Mixes
Time 10m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. You will need a glass jar with a tight-fitting lid to store this seasoning. I find old spice jars serve that purpose quite well. Make sure that you wash them out really good, so that your new spice does not pick up the flavors of the old one.
- 3. This recipe will give you enough spice mix to flavor 1 pound of ground beef, turkey, chicken, or pork.
- 4. Ancho chili powder not only has a bit of heat; in addition, it has a bit of smoke. So, we are getting our smoky flavor from two sources: The chili powder, and the smoked paprika. In addition, I doubled down on the cumin, subbed the onion powder for crushed dehydrated onions, and used white pepper for some sweet, sweet heat.
- 5. Gather your ingredients (mise en place).
- 6. Grind the dehydrated onions using a mortar-and-pestle, or spice grinder.
- 7. Add all of the spices to a bowl.
- 8. Combine the ingredients, and then store in a good jar with a tight-fitting lid. Then store as you would any other dry spices.
- 9. MAKING THE TACO MEAT
- 10. Take 1-pound of ground beef, chicken, pork, turkey, or any combination thereof, and brown in a skillet with a bit of grapeseed oil, or other non-flavored variety.
- 11. Add the taco spices along with 1 cup of beef stock, or water.
- 12. Slowly simmer until the liquid is reduced by 60 - 70 percent, about 12 - 15 minutes.
- 13. PLATE/PRESENT
- 14. Serve as you would any yummy taco meat, like on these melted cheese tacos. Enjoy.
- 15. Keep the faith, and keep cooking.
MEXICAN TACO OMELET
This is my own invention. I have heard about people liking Salsa on their eggs. So I got the idea of the Taco Omelet. It is a nice twist on what you may think of when it comes to omelets. It is GOOD!
Provided by Gabe6309
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Spray non-stick skillet with Cooking Spray. Heat skillet between medium and high heat.
- Beat eggs.
- Pour eggs into pan and sprinkle the green pepper and onion. Sprinkle chicken on top of the eggs. Finely crush tortilla chips and sprinkle across the eggs.
- When omelet moves freely when you shake the pan, flip the omelet to cook it on the other side.
- When finished, turn over the pan onto a plate. Top the omelet with Queso Fresco while it is still hot.
- Spread salsa over the omelet. Roll up and enjoy!
Nutrition Facts : Calories 171, Fat 10.1, SaturatedFat 3.1, Cholesterol 423, Sodium 536.6, Carbohydrate 6.4, Fiber 1.4, Sugar 3.5, Protein 13.8
SOUTH-OF-THE-BORDER ESSENTIALS: AWESOME TACO MEAT
Well, another Cinco De Mayo party is in the rearview mirror, and among all the food and drink that was served was this ground taco beef. I designed it with enough flavor to help it compete with all the other things folks put on their tacos, and it did not disappoint. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Tacos & Burritos
Time 40m
Number Of Ingredients 16
Steps:
- 1. PREP/PREPARE
- 2. To make this recipe, you will require a pot or skillet large enough to hold all of the ingredients.
- 3. The Ground Beef I grind my own meats, and for this recipe I am using a lean chuck roast (80/20). You can get ground chuck from your local butcher; however, you could try other types of meat; even ground chicken or turkey.
- 4. Can You Freeze this Recipe? Absolutely, just put it into portion-size freezer bags (Ziploc), squeeze as much air out as possible, and pop into the fridge. It should be good for 4 - 6 months. When needed, let the bag defrost overnight in the fridge, then slowly heat up over low heat. FYI: If you use a vacuum sealer, you will extend the freezer time to about a year. I LOVE my vacuum sealer.
- 5. Gather your ingredients (mise en place).
- 6. Add the ground beef to a pot or skillet over medium heat.
- 7. Add the onion, if using.
- 8. As it cooks, break it up using a spatula or wooden spoon.
- 9. After it is cooked, drain off any grease, and add all the dry spices. Stir until the beef is coated in the spice mixture. Add the tomato sauce and beef stock, then stir and bring up to a simmer. Simmer until it begins to thicken, about 20 - 30 minutes.
- 10. PLATE/PRESENT
- 11. Serve with corn or flour tortillas and other fixings. Enjoy.
- 12. Keep the faith, and keep cooking.
SOUTH-OF-THE-BORDER ESSENTIALS: FISH TACO SAUCE
Cinco De Mayo is coming up... time to get your game on. This is something new I came up for fish tacos. Easy/Peasy to make, and totally compliments a good fish taco. My fav is a breaded/fried piece of cod, sliced, put into a taco shell with some pickled cabbage and drizzled with this sauce... I am including the cabbage...
Provided by Andy Anderson !
Categories Other Sauces
Time 10m
Number Of Ingredients 11
Steps:
- 1. PREP/PREPARE
- 2. You will need a non-reactive (like glass) container to make and store this sauce.
- 3. Gather your ingredients (mise en place).
- 4. Whisk all the ingredients together.
- 5. Cover and let rest in the fridge for an hour or two before use.
- 6. THE CABBAGE SLAW
- 7. Add some thinly sliced, and chopped cabbage to a bowl, put in the juice of one lime, some salt and pepper, and let rest until the cabbage begins to wilt... that is it.
- 8. PLATE/PRESENT
- 9. Use the sauce on your favorite tacos. Enjoy.
- 10. Keep the faith, and keep cooking.
SOUTH OF THE BORDER CASSEROLE
An easy and family pleasing casserole that's on the table in less than 45 minutes. I serve this with a guacamole salad, or a green salad with slices of avocado.
Provided by PanNan
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
- Brown meat and drain.
- Add onion and jalapeno (if using) and cook with meat until tender.
- Stir in tomato sauce and seasonings.
- Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
- Bake at 325 for 20 minutes.
- Note: Corn tortillas will soften and absorb the sauce.
- These are recommended.
- Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.
Nutrition Facts : Calories 601.9, Fat 37.4, SaturatedFat 18.8, Cholesterol 136.4, Sodium 1351, Carbohydrate 28.5, Fiber 5, Sugar 6.6, Protein 39.2
More about "south of border essentials awesome taco omelet recipes"
TACO OMELETTE USING LEFTOVER TACO MEAT! - THE KITCHEN …
From thekitchenmagpie.com
5/5 (6)Category BreakfastCuisine AmericanCalories 538 per serving
- Spray an omelette pan or a small pan that can make omelettes with the cooking spray. Heat over medium-high heat. If you are using the omelette pan, spray BOTH sides of the pan.
- Pour the egg mixture into the heated pan and cook on the one side until it is lightly browned on the bottom and the omelette is cooked almost all the way through. If using an omelette pan, close the top lid while cooking. Cook until only the top is runny with raw egg.
- Carefully flip the omelette over to cook the other side. If you have an omelette pan, you can simply quickly turn the entire closed pan over. The omelette will flip inside. Cook for 1-2 minutes.
SOUTH OF THE BORDER BEEF TACOS | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
SOUTH OF THE BORDER TACO PLATTER | A BOUNTIFUL KITCHEN
From abountifulkitchen.com
AUNT ROCKY’S TACO OMELETTE | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
SOUTH OF THE BORDER OMELET - THE LAUNDRY MOMS
From thelaundrymoms.com
TACO OMELETTE RECIPE - THE PROTEIN CHEF
From theproteinchef.co
SOUTH-OF-THE-BORDER ESSENTIALS: TACOS, SANS SHELLS (LATEST RECIPES …
From pinterest.com
KETO TACO OMELET - QUICK BRUNCH RECIPE - DIET DOCTOR
From dietdoctor.com
SOUTH-OF-THE-BORDER OMELETTE - CHATELAINE
From chatelaine.com
SOUTH-OF-THE-BORDER NIGHT! 9 MEXICAN RECIPES YOUR …
From onceuponachef.com
AUTHENTIC MEXICAN FOOD RECIPES | JUST A PINCH PAGE 17
From justapinch.com
EGG RECIPES PAGE 3 | JUST A PINCH RECIPES
From justapinch.com
BEST SOUTH OF THE BORDER ESSENTIALS AMAZING TACO SAUCE RECIPES
From alicerecipes.com
SOUTH-OF-THE-BORDER ESSENTIALS: AWESOME TACO MEAT - FOOD RECIPES
From recipes.studio
SOUTH OF THE BORDER OMELET RECIPE - FOODREFERENCE.COM
From foodreference.com
SOUTH OF BORDER ESSENTIALS AWESOME TACO OMELET RECIPES
From tfrecipes.com
You'll also love