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Showing posts with label Tacos. Show all posts
Showing posts with label Tacos. Show all posts

5/09/2022






Tacos Gobernador (Governor) are warm tortillas that are filled with a combination of shrimp, shredded cheese, garlic, onions, jalape├▒os, poblano strips, and tomatoes. The tortillas are then folded in half and cooked on a griddle over medium heat.
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1/02/2022




Authentic Mexican Birria tacos, Jalisco-style, made with braised beef roasted in a fragrant 3-chile broth with a delicious spice mix.
Quesabirria Tacos

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11/23/2021




Crispy-shell tacos have long existed in Mexico under the name of Tacos Dorados or “golden tacos.” Soft corn tortillas are filled with seasoned meat, folded in half, and then deep-fried. 

Tacos Dorados


Tacos dorados are pure love. The great thing about these crispy tacos is that the folded edge of the tortilla stays pliable.  Once they are fried crisp, you are able to pry them open and fill them with your favorite taco garnishes. 





For This Recipe You Will Need:
  • Ground Beef - I use lean ground beef, but any ground meat can be used (ground chicken, elk, pork, etc.)
  • Garlic Powder and Onion Powder - finely diced fresh garlic or onions can replace powder.
  • Ground Cumin
  • Mexican Oregano
  • Salt
  • Cooking Oil

  • Making Tacos Dorados

  • Mix ground beef and spices together in a medium bowl (I use my hands to mix)

  • Tacos Dorados


  • Spoon at least 1-2 tablespoons of uncooked ground beef mixture on half of the warm corn tortillas, fold the tortillas over, and set aside.



  • Tacos Dorados (Beef)






  • Heat 1 cup of vegetable oil in a large skillet over high heat. Fry tacos in oil, 3 to 4 at a time, until golden brown on both sides. The cooked internal temperature should be 160° F for ground meat. 
  • Place tacos on a plate lined with paper towels to drain any excess oil.



  • Tacos Dorados








    Tacos Dorados
    Garnish and serve with sliced radishes, diced onions, chopped cilantro, or topped with your favorite salsas

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    Salsas and Topping for Tacos



    Spicy Pickled Red Onions


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    Tacos Dorados

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    Soft corn tortillas are filled with seasoned meat, folded in half, and then deep-fried.

    Ingredients:
    • 1 pound lean ground beef
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon ground cumin
    • 1 teaspoon Mexican oregano
    • 1/2 teaspoon salt
    • 12 corn tortillas
    • Cooking oil
    Instructions:
    1. Mix ground beef and spices together in a medium bowl (I use my hands to mix)
    2. Wrap a stack of tortillas in a damp kitchen towel, then place them in a microwave-safe resealable plastic bag (keep the bag open to vent). Microwave until warm and flexible, about 1 minute.
    3. Spoon uncooked ground beef mixture on half of the warm corn tortillas, fold the tortillas over, and set aside
    4. Heat 1 cup of vegetable oil in a large skillet over high heat. Fry tacos in oil, 3 to 4 at a time, until golden brown on both sides.
    5. Place tacos on a plate lined with paper towels to drain any excess oil.
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    10/15/2021





    Enhance your favorite dishes with the incredible taste of this Homemade Taco Sauce.  Simple and easy to make.
    Homemade Taco Sauce

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    10/02/2021





    This easy cabbage slaw for tacos is great as a taco topping, but also as a side to any Mexican dish.

    Easy Mexican Taco Slaw

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    1/15/2021




    Beer Batter Shrimp Tacos, serve with homemade Pico De Gallo, drizzled with creamy Baja sauce, and lime wedges to squeeze on top. Fresh and quick shrimp tacos that are perfect for any day, or occasion!
    Beer Batter Shrimp Tacos

    1/12/2021



    These tender and lightly charred Carne Asada Tacos will have you coming back for more. This simple and deliciously fresh carne asada marinade is also great for burritos or fajitas! 

    Carne Asada Tacos

    9/01/2020




    The Taquito is a delicious Mexican food dish consisting of a corn tortilla that is rolled around a filling of meat, veggies, and cheese and then deep-fried or baked. The dish is often topped with condiments such as sour cream, guacamole, sliced avocado, and your favorite salsa.

    Baked Chicken Taquitos with rice

    Baked taquitos are wholesome and delicious by preparing them with your own fresh ingredients! The perfect finger food for kids and adults.  Serve hot as the ultimate late-night snack, weeknight dinner, or game day. 




    5 ingredients for Baked Chicken Taquitos  filling

    • Rotisserie Chicken or Homemade baked chicken, shredded. Leftover shredded turkey can be used.
    • Diced Onions
    • Mexican blend cheese, or cream cheese if you prefer
    • Garlic Powder for quick & easy, but you can use 1 tsp. minced garlic
    • Corn tortillas



    Easy to make Baked Chicken Taquitos


    Quick and easy with only 5 ingredients for your filling, corn tortillas, and 30 minutes, voila!

    Brush corn tortillas with slightly warm cooking oil, then fill with chicken mixture. Carefully* roll corn tortilla with filling and place toothpick to hold together.

    *Warm corn tortillas slightly if tortillas tear while rolling. (microwave for 10 seconds)

    Place rolled taquitos in the oven for 10-15 minutes at 425°F. 




    Chicken Taquitos being rolled

    Freezing Taquitos

    Taquitos are perfect for those busy weekday dinners, or game night! If you're feeling up for it, make a double batch, and then you'll have lots of freezer snacks for the future.

    To freeze: Place cooled baked taquitos on a parchment-lined cookie sheet without touching. Then place the cookie sheet in the freezer. When taquitos are frozen remove them from the cookie sheet and add them all to a freezer-safe gallon-sized bag.

    To reheat: Place taquitos in the oven for 10 minutes at 375°F, checking every few minutes until they’re warmed through.






    Perfect toppings for Chicken Taquitos

    Guacamole
    Pico de Gallo Salsa
    Sour Cream
    Tomatillo Verde Salsa


    Baked Chicken Taquitos

    11/22/2019




    Tender, juicy, savory, fall-apart pork roast cooked in a slow-cooker and browned in cast iron pan, or baking sheet under the broiler. Tuck the carnitas into warm corn tortillas and keep the toppings simple with diced white onion, cilantro, and a squeeze of lime.

    Pork Carnitas Tacos | The Busy Abuelita

    4/20/2019



    Flautas are made from flour tortillas that are filled, rolled up, and fried until extra-crispy and bursting with a savory, spiced filling.

    Chicken Flautas


    This delicious, crunchy variation of tacos comes from Jalisco, Mexico, where it is popular snack food.





    Tacos rolled tightly and pan-fried until crisp so they resemble tubes or “flutes,” become flautas. 



    Chicken Flautas



    Shortcut: For the easiest shredded chicken, pick up a rotisserie chicken from your grocery store, remove the bones and skin, and shred with two forks. One whole rotisserie chicken generally yields about 4 cups shredded. 

    4/11/2019



    Beef Barbacoa is slow-cooked until fork-tender, with a smoky aroma and spicy taste. Shredded beef braised in a blend of chipotle adobo, cumin, cloves, garlic, and oregano...yummy!

    Barbacoa Tacos

    Barbacoa, Spanish for barbecue, a method of cooking meat that originated in Mexico; the term also can refer to the meat itself.  Some types of barbacoa, however, feature pork or beef, and many modern recipes use a slow cooker, instant pot, or dutch oven. Although the meat can be cooked in its own juices without any seasoning, marinades, and spices are often added during the cooking process. Once the meat is very tender, it is typically shredded or chopped before being served with lime in tortillas or alongside a broth made with drippings from the meat.





    How to make Barbacoa Meat

    Slow-cooker - Slow cooking takes beef cubes in barbacoa sauce to a juicy melt in your mouth perfection. 
    Brown beef cubes in oil in a heavy bottom pan for 5 minutes. Transfer cubes into a slow cooker, add bay leaf and barbacoa sauce, and cook on low for 6-8 hours, or on high for 4-6 hours.

    Instant Pot -  Brown beef cubes on Saute mode on Instant Pot, then add Barbacoa sauce, bay leaf, and pressure cook for 50 minutes.





    When cooked, remove the bay leaf, and use 2 forks to pull apart meat into bite-size pieces for tacos. Warm corn tortillas, place the meat into a tortilla, top with cheese, diced onion, shredded lettuce. 

    Other ways to use the Barbacoa meat recipe

    Burritos - Flour tortilla filled with barbacoa meat, rice, cheese, and guacamole.
    Rice Bowl - Barbacoa meat, black beans, tomatoes, salsa, sour cream, and guacamole served over a bowl of cilantro-lime rice.
    Tostadas - Tostada shells topped with guacamole, barbacoa meat, cheese, and onions.

    Barbacoa Rice Bowl





    Barbacoa Tacos



    Barbacoa Tacos


     Print Friendly and PDF

    Ingredients:
    • 1/3 cup apple cider vinegar
    • 4 teaspoons minced garlic cloves
    • 4 teaspoons cumin
    • 2 teaspoons oregano
    • 1 teaspoon ground black pepper
    • 1 teaspoon salt
    • 1 teaspoon onion powder
    • 1/4 teaspoon ground cloves
    • 3 tablespoons lime juice
    • 3 chipotle chiles in adobo
    • 1/2 tsp cayenne pepper powder ( Optional for spiciness)
    • 1/4 cup beef broth
    • 3 pounds boneless chuck roast, cut into cubes
    • 2 tbsp vegetable oil
    • 1 bay leaf
    Directions:

    Add the vinegar, lime juice, chipotle chiles, garlic, cumin, oregano, black pepper, salt, cayenne, broth and ground cloves, in blender and process until Barbacoa sauce is smooth.


    Slow-Cooker
    Brown beef cubes in oil in a heavy bottom pan for 5 minutes. Transfer cubes into a slow cooker, add bay leaf and barbacoa sauce and cook on low for 6-8 hours, or on high  4-6 hours.


    Instant Pot
    Brown beef cubes on Saute mode on Instant Pot, then add Barbacoa sauce, bay leaf and pressure cook for 50 minutes.

    When cooked, remove the bay leaf, and use 2 forks to pull apart meat into bite-size pieces for tacos.

    Warm corn tortillas, place the meat into a tortilla, top with cheese, diced onion, shredded lettuce. 
    Serve with rice and beans.
    Optional topping: guacamole





    2/26/2019


    Chicken Tacos, a delicious weeknight meal, they are packed with flavor, easy, and a great way to feed a crowd at your next game day party or celebration!
    Slow-Cooker Chicken Tacos | The Busy Abuelita

    2/24/2019





    Easy, delicious, and budget-friendly taco filling. Corn or flour tortilla plus toppings of your choice make this meal an easy choice for the busy parent. 


    Easy Ground Beef Taco

    2/20/2019




    Tacos de Pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.

    Baja Fish Tacos

    Modern fish tacos emerged in the 1950s in the Baja city of either Ensenada or San Felipe; it's an ongoing debate, with both cities claiming to be the "home" of the fish taco. Though many Americans are only now learning about the simple virtues of fish tacos, surfers and seasoned Mexico travelers have long considered fish tacos an integral part of the Baja experience.





    This style of fish taco follows a standard form – battered deep-fried or grilled firm fish, topped with a creamy or mayonnaise-based sauce, typically with the addition of a spicy element, like chipotle, and finished with salad – perhaps some shredded cabbage or lettuce, and a squeeze of lime. Then wrapped in a tortilla – often a flour tortilla, as corn was traditionally less available on the Baja peninsula.






    How to Make Baja Fish Tacos

    Fish -  Halibut, Tilapia, and Pacific Cod are great choices for fish tacos.
    • Rinse fish and pat dry, cut into 1 x 3-inch strips. 
    • In a bowl, whisk beer, flour, beaten egg, black pepper, paprika, and salt until well blended. Adding beer to the batter helps the fish for these tacos fry up golden brown.
    • Place oil into skillet, fryer, or Wok and bring to 375 degrees F.
    • Place the fish strip in the skillet and cook until golden brown.
    • Use a slotted spoon to remove fried fish from the oil, and place it on a paper towel to drain.

    Batter and raw fish strips




    Warm 2 corn or flour tortillas, and place the fish strip on tortillas.
    Add 
    Lime-Chipotle Sauce or the Creamy Baja Sauce, then cabbage and pico de gallo salsa. That's it, enjoy a Margarita drink with these delicious fish tacos.




    Beer Batter Fish Strips for Baja Fish Tacos

    Toppings for Baja Fish Tacos

    Lime-Chipotle Mayonnaise: 
    • 1 cup mayonnaise 
    • 3 tablespoons chipotles in adobo, finely chopped, including the sauce 
    • 1 tablespoon lime juice 
    • Mix together all the ingredients. If you'd like to thin the sauce for drizzling, add a little water to the mixture.



    Baja Fish Tacos
    Beer Batter Fish, Creamy Baja sauce, Pico de Gallo, and Guacamole



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    Baja Fish Tacos


    Tacos de Pescado ("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.

    Ingredients:
    • 1 cup all-purpose flour
    • 1 cup beer, (dark beer is recommended)
    • 1 large egg, beaten
    • 1 teaspoon salt
    • 1/2 tsp black pepper
    • 1/4 teaspoon paprika
    • 1 1/2 -2 pounds of Pacific Cod, Halibut, or Tilapia, cut crosswise into 1 x 3-inch strips
    • 1 cup red & green cabbage, thinly sliced
    • Cooking oil to fry
    • 2 dozen Corn Tortillas
    Instructions:
    1. In a bowl, whisk beer, flour, beaten egg, black pepper, paprika, and salt until well blended
    2. Rinse fish and pat dry, cut crosswise 1 inch wide strips.
    3. With a fork, dip the fish strip into flour batter.
    4. Place 1 inch of oil in a skillet at 375°degrees F, place the fish strip in the skillet and cook until golden brown.
    5. Use a slotted spoon to remove fried fish from the oil, place it on a paper towel to drain.
    6. Warm 2 corn tortillas, place the fish strip on tortillas.
    7. Add cabbage and pico de gallo salsa or Creamy Baja Sauce




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