HIGADO ENCEBOLLADO
Higado Encebollado (or Beef Liver and Onions) is a tasty and quick meal that is the real deal. This organ meat just can't beat.
Provided by Maggie Unzueta
Categories Dinner
Time 23m
Number Of Ingredients 8
Steps:
- Heat olive oil in a large pan.
- Add the sliced liver.
- Season with bouillon and pepper.
- Cook for 4-5 minutes. Stir occasionally.
- Add the onion and garlic.
- Make a slit in the center of the jalapeno and add to the pan.
- Cook for 4-5 minutes, or until onion is cooked down.
- Add the ½ cup water.
- Cook for another 5 minutes.
- Serve with refried beans and tortillas.
Nutrition Facts : Calories 45 kcal, Carbohydrate 3 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 17 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MEXICAN STREET TACOS
Easy, quick, authentic carne asada street tacos you can now make right at home! Top with onion, cilantro + fresh lime juice! SO GOOD!
Provided by Chungah Rhee
Categories entree
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. Serve steak in tortillas, topped with onion, cilantro and lime.
AUTHENTIC MEXICAN TACOS RECIPE
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 25m
Number Of Ingredients 21
Steps:
- Heat the oil in your skillet for two minutes over medium-high heat. Add your meat once the oil is hot enough to sizzle.
- Add the ground beef to the skillet and stir as the meat cooks evenly and begins to brown. This process will take between 6-8 minutes. While the meat is browning, use a wooden spoon or potato masher to break the ground beef up into smaller pieces.
- Add the beef broth, tomato paste, cumin, chili powder, oregano, garlic powder, sea salt, and black pepper to the skillet with the meat.
- Reduce the heat to medium and allow the meat mixture to simmer for about 3-5 minutes until the sauce becomes thick. Stir occasionally. When the sauce is thick, turn off the heat and set the skillet aside.
- Heat your tortillas by putting one tortilla at a time into a hot ungreased skillet or cast-iron comal for 30 seconds on each side.
- For each tortilla, add about 2-3 tablespoons of your taco meat mixture. Top the ground beef mixture with onion, cheese, cilantro, and tomato.
- Add whatever other garnishes you want to your tacos, including sour cream, salsa, pico de gallo, or guacamole. Squeeze the lime juice over your assembled tacos.
- Enjoy!
Nutrition Facts : ServingSize 1 taco, Calories 227 kcal
MEXICAN GROUND BEEF TACOS
Ground beef tacos are delicious, authentic, and so easy to make. They're savory, spicy, creamy, and fresh. The perfect recipe for a Mexican fiesta.
Provided by Sam Hu | Ahead of Thyme
Categories Beef
Time 25m
Number Of Ingredients 18
Steps:
- Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook evenly until browned, about 6-8 minutes. Make sure to break up beef into small pieces to help even browning.
- Add cumin, chili powder, paprika, garlic powder, oregano, salt, pepper, tomato paste and beef broth. Reduce heat to medium and let the mixture simmer for 3-5 minutes until the sauce thickens a bit, stirring occasionally. Turn off heat and set aside.
- Heat the soft flour tortillas according to the package instructions, or heat in an ungreased skillet over medium-high heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.
- Add 2-3 tablespoons of the ground beef mixture on each tortilla. Top with cheese, onion, tomato and cilantro. Add a dollop of sour cream and a squeeze of fresh lime juice, to taste.
Nutrition Facts : ServingSize 1 taco, Calories 227 calories, Sugar 2.2 g, Sodium 551.4 mg, Fat 8.9 g, SaturatedFat 4.7 g, TransFat 0.1 g, Carbohydrate 17.7 g, Fiber 1.1 g, Protein 19.4 g, Cholesterol 45.1 mg
MEXICAN HIGADO TACOS
This is a typical actual Mexican recipe from the Cantina El Torito in Nuevo Laredo, Mex on Calle Guerrero. It's hot so it's not for the faint hearted, but like most cantina recipes it's made to make you reach for your beer. They serve the tacos free at lunchtime.
Provided by Merle 1
Categories Lunch/Snacks
Time 35m
Yield 6-8 tacos, 4 serving(s)
Number Of Ingredients 7
Steps:
- chop jalapenos and onion.
- saute jalapeno and onion til onion is clear. Do not brown.
- separately fry in skillet the liver to medium.
- cut liver in small pieces.
- put all ingredients together with tomato sauce in pan and cook for 10 minutes.
- salt to taste.
- serve on either corn or flour tortillas not taco shells.
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