GRILLED PRIME CHEESETEAK TACOS
Provided by Jeff Mauro, host of Sandwich King
Time 2h45m
Yield 12 tacos
Number Of Ingredients 14
Steps:
- Put the tenderloin on a parchment-lined baking sheet and freeze for 1 hour. Flip the tenderloin and freeze for another hour. Use a very sharp knife to slice the meat as thinly as possible.
- Roast the poblano directly over an open flame, turning regularly, until blistered and blackened all over, about 5 minutes. Put in a bowl, cover with a kitchen towel and let cool for at least 10 minutes. Rub off the blackened skin, remove the stem and seeds and slice into 1/4-inch strips.
- Heat a cast-iron griddle over medium-high heat on one side and medium-low heat on the other side. On the cooler side, drizzle with olive oil, add the onions and cook, stirring occasionally, until tender and beginning to char, 5 to 7 minutes. Add the roasted poblano to the onions and cook for another 3 minutes.
- Sprinkle the meat with a generous amount of salt and pepper. Drizzle the hot side of the grill pan with olive oil, then lay the meat in a single layer, in batches if necessary. Cook very quickly on the first side, about 1 minute. Flip and cook on the other side, another minute or so. Repeat the process until all the meat is cooked. Reserve in a bowl along with the onions and pepper until you are ready to serve.
- Heat both sides of the griddle over medium-high heat and oil lightly. Arrange the tortillas in a single layer on the griddle and heat about 30 seconds per side, then wrap in a clean kitchen towel to keep warm.
- To build the tacos: In a warm tortilla, layer some meat, spoon on a couple of tablespoons of Cheese Sauce, add a few of the pepper and onions and top with the pickled cherry peppers.
- Set a medium saucepan over low heat. Add the evaporated milk and Dijon and whisk together until uniform and smooth. Toss the Cheddar, pepper jack and blue cheese with the cornstarch in a bowl until totally coated. Whisk the cheese mixture into the milk mixture and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes. Keep warm over low heat until ready to use.
SLAB-BACON TACOS WITH BURNED-SCALLION CREMA
This is candied bacon, essentially, on corn tortillas with a creamy, smoke-flecked sauce that tastes of scallion and lime. I like it with pineapple salsa as well, and a salad of cilantro, mint and soft lettuce. You could make it with your standard sliced bacon from the market, but it's far superior with the thick-cut variety or, best of all, with a chunk of uncut bacon that you can slice as thick as you like.
Provided by Sam Sifton
Categories tacos, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees. Mix the chile powder, ground cumin, brown sugar and black pepper together in a large bowl, and then add the bacon slices, tossing to coat them with the spice mixture.
- Arrange the coated bacon slices on a sheet pan, ideally one fitted with a wire rack. Roast in the oven until they are caramelized and starting to crisp at the edges, approximately 10 to 15 minutes. Remove pan from oven, chop the bacon into large dice and keep warm. Reserve the bacon fat for another use.
- While the bacon cooks, make the crema. Put the scallions and jalapeño in a large dry sauté pan and cook over high heat, tossing occasionally, until the scallions and jalapeño have blackened at the edges, approximately 10 to 12 minutes.
- Put the scallions and jalapeño in the bowl of a food processor, and blitz them with the juice of 1 lime, then add the sour cream and mayonnaise, and blitz the mixture until it is smooth and flecked with blackened bits. Season to taste with the salt and, if you'd like the mixture thinner, the juice of the second lime. Scrape into a bowl, and reserve.
- To serve, warm the tortillas in the dry pan, one or two at a time, and reserve them in a tortilla warmer or clean dish towel. Fill them with the diced bacon and a slash of the crema, along with quartered limes and, if you like, salsa, cilantro, mint and hot sauce.
CHEESY STEAK & BACON TACOS
Shake up taco night with our Cheesy Steak & Bacon Tacos recipe. The addition of bacon makes all the difference in these Cheesy Steak & Bacon Tacos.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove from skillet with slotted spoon; drain on paper towels. Discard drippings from skillet.
- Cut steak into smaller pieces as necessary to fit in skillet; sprinkle steak seasoning evenly onto both sides of steak pieces. Add to hot skillet; cook on medium-high heat 3 min. on each side or until evenly browned on both sides. (Meat will not be done.) Remove meat from skillet.
- Add peppers and onions to skillet; cook on medium heat 3 to 4 min. or until crisp-tender, stirring frequently. Meanwhile, chop steak into pieces.
- Add chopped steak to cooked vegetables in skillet; cook 2 to 3 min. or until done, stirring frequently. Remove from heat. Add bacon and cheese; stir until cheese is melted and mixture is well blended.
- Spoon meat mixture onto tortillas; top with salsa. Roll up.
Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 4.5 g, TransFat 1 g, Cholesterol 50 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g
CHEESY CHICKEN-BACON TACOS
Shake up taco night with our delicious Cheesy Chicken-Bacon Tacos recipe. You'll love the idea of using bacon in our Cheesy Chicken-Bacon Tacos recipe.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add chicken to reserved drippings; stir to evenly coat chicken with drippings. Spread chicken to evenly cover bottom of skillet; sprinkle with taco seasoning. Cook 2 min. (Do not stir.)
- Stir in peppers and onions; cook 3 to 4 min. or until chicken is done, stirring frequently. Remove from heat. Add cheese and bacon; stir until cheese is melted.
- Spoon chicken mixture down centers of tortillas; top with sauce. Roll up.
Nutrition Facts : Calories 400, Fat 15 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 90 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 34 g
CHEESY BEEF TACO DIP
Try this recipe for a warm, hearty snack with a bit of a kick. It's a hit with my family, and guests rave about it, too. Ideal for parties, it makes a big potful. The only "utensil" you'll need to serve it with is a brimming bowl of tortilla chips. -Carol Smith, Sanford, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 10 cups.
Number Of Ingredients 10
Steps:
- In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the cheeses, taco sauce, tomatoes, mushrooms and olives. Cook and stir over low heat until cheese is melted. Serve warm with tortilla chips.
Nutrition Facts : Calories 127 calories, Fat 9g fat (5g saturated fat), Cholesterol 30mg cholesterol, Sodium 332mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 9g protein.
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- Place chopped meat in a bowl. Squeeze the lime juice over the meat and season with salt and pepper. Set aside.
- Place skillet over medium-high heat. Once the skillet is really hot, start cooking the bacon. Cook for about 4 minutes, or until the bacon has started to release its fat and turning light brown around the edges. At this point, you can remove some of the fat if you want.
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