Spuds Onion Tacos Recipes

Steps:

• Make the spicy onions: Squeeze the lime into a bowl and add the onion or shallot, jalapeño, salt and sugar to the juice. Set aside while you make the black beans.
• Prepare the beans: Heat a large skillet, then add 2 tablespoons oil. When oil is hot, add the onion and bell pepper and sauté until soft and golden, about 10 minutes. If the pan looks dry, drizzle in a little more oil.
• Add the garlic and jalapeño and sauté until fragrant, 1 minute. Stir in tomato paste, chili powder, oregano and cumin, and sauté until fragrant. Add the beans and a few large pinches of salt and let simmer until the flavors meld, about 15 minutes.
• Taste and add more salt, chili powder and oregano to taste. Serve beans with tortillas and avocado and top with the pickled onions and jalapeño and some of their liquid, adding any of the garnishes you like.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the potatoes, minced onion, parsley, garlic powder, seasoned salt, pepper, and olive oil in a large bowl; toss together until potatoes are evenly coated. Spread potatoes in an even layer on a baking sheet lined with aluminum foil.
• Bake for 20 minutes in the preheated oven; flip the potatoes and continue to bake until tender, 20 to 25 minutes.

Steps:

• Peel onions and cut lengthwise into 1/2 inch-thick wedges.
• Place in a 12-by 17-inch roasting pan with 2-inch sides.
• In a small bowl, mix oregano, 1 teaspoon salt and pepper.
• Add half the orengano mixture and 1 tablespoon olive oil to onions; mix well.
• Set one or two wire racks (overlap,if necessary) over onions, extending beyond pan sides so racks are not resting directly on onions.
• Remove giblets from chicken: discard or reserve for other uses.
• With poultry scissers, cut along one side of backbone of chicken.
• Pull bird open and lay,skin side up, on a flat surface; push down to crack bones slightly so bird lies reasonably flat.
• Pull off and discard lumps of fat.
• Rinse bird well, pat dry.
• Rub remaining 1 tablespoon oil and oregano mixture over bird.
• Set skin side up, on racks over onions.
• Roast in a 425 degree oven until thermometer reaches 170 degrees when inserted through the thickest part of chicken breast to bone and 180 degrees when inserted through thickest part of thigh at joint, 50 to 60 minutes.
• Set chichen on platter or cutting board and let rest 5 to 10 minutes.
• Remove racks from pan.
• if onions are not browned, stir and continue roasting until browned, 5 to 10 minutes longer.
• Scrap browned bits off pan bottom and stir into onions; spoon onoins into bowl.
• Wrap tortillas in plastic wrap and heat in microwave oven until just hot and steamy, about 45 seconds.
• Serve chicken with onions, tortillas, and salsa.
• To eat, cut chicken off bones in chunks or slices and let guest wrap chicken in tortillas, with onions, salsa and salt to taste.