Topsee Turvie Tacos A Wet Taco Recipes

Steps:

• Brown the sirloin, drain any grease that may be in the pot.
• Put the sirloin back into the pot; add the juice of the lime.
• Add the salsa and take a few tablespoons of water and add to the jar, cover and shake to get out all the salsa and add to the pot.
• Add the tomato paste and mix thoroughly.
• Add the light brown sugar and taco seasonings and mix again.
• Simmer this on low for at least 1 hour or till it is really thick and yummy! The longer it cooks the better it will taste.
• Once it gets all thick and yummy, drain the meat in a strainer over a bowl...it will seem thick but you'll get about 2 cups or so of the delicious tomato sauce from it...DON'T THROW OUT THE SAUCE...freeze it for fall soup, salsas, or any other Mexican recipe you may have.
• To make the sour cream:
• Chop and add what ever combination of peppers you like. Chop both the white and green parts of green onions. Add to the sour cream, mix well and refrigerate for at least 1 hour.
• Serve this with the sour cream, green onions, cheese and shells or scoops.

Steps:

• Poach the tripe:
• Poach the tripe in salted water for 3 hours in a large pot, changing the water halfway through. The tripe should be soft and pliable when done. Drain and let tripe cool. Pat dry.
• Make the herbal tomatillo sauce:
• Toss the chopped tomatillos, onions, jalapeños, and garlic in 2 tablespoons oil. Broil on a foil- lined baking sheet until vegetables are blackened in spots, 10 to 15 minutes. Purée the blackened vegetables, herbs, fish sauce, lime zest and juice in a blender. Let sauce cool.
• Pan-fry the tripe:
• Slice the cooled tripe into 1/4-inch strips. Heat the remaining 1/2 cup of oil in a large nonstick skillet over medium heat. Working in batches, carefully pan-fry the strips of tripe on one side until golden brown. Place tripe on a paper towel-lined plate as you work and sprinkle with salt. After the last batch, drain the pan of all oil and add the pan-fried tripe and the tomatillo sauce. Toss the tripe in the sauce over medium heat until softened and coated.
• Assemble the tacos:
• Assemble the tacos: Warm the tortillas. Divide the tripe between the tortillas and top with toasted seeds and nuts. Garnish with additional chopped herbs and white onion, if desired.

Steps:

• Saute sofrito sauce, sazon, cayenne pepper in olive oil in medium heat.
• Add Morning Star Farm Griller Crumbles; cook over medium heat for 10 minutes.
• Heat tacos shells in microwave 20 seconds.
• Shred lettuce and dice tomatoes.
• Create tacos with meatless meat, sour cream, guacamole, shredded cheese, and salad.